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Legit…great cooking, great camera work, great instructions . This is HQ TH-cam vid

My pan came with a removable rack. I was going to use it and put the vegetables underneath the rack and add some beef boulion. Can I do that?🤔

Slayer!!!

what did you say about smoke. Were you smoking the meat or just baking it in the grill

completely unnecessary and isn't warranted with my lifestyle which means I'm ordering it asap

Do you think I could do a smaller butt on an 18 inch Weber Kettle? I would like to try it but I am contemplating getting a bigger one.

Holy cow, those look delicious. Can't wait to try them out this weekend.

Hey Big Daddy, I see you on the heavy side, and you probably don't know why. It's not that fatty chuck roast on your slider, it's the bun from the slider that makes one gain weight. All breads, starches, beans, potatoes, and corn all turn into glucose. Glucose raises insulin, insulin is the culprit. When one has an insulin response, it stores fat, and carbohydrates are turned into Glycogen for energy storage. If you eliminate carbohydrates, a ketogenic diet will make you slough off weight. It deletes Glycogen stores and starts using fat for energy, ketones. Your blood sugar will stay normal and you will heal. There are two choices: keto is meat, fat, and green cruciferous vegetables, and some keto products. Carnivore is all meat and fat, no vegetables and no fruit, seasoning is alright unless it contains sugar. I hope this helps you.

Never trust a skinny cook😂

Why didnt yall say which one you liked best

2:30 My sons and especially my youngest son and I would go to Upstate Pennsylvania for opening day of trout season and churches and bars always had outdoor pits for Roast chicken back in the early 1990s you could get a Half a chicken and a soda for $3.50 and they were awesome 👍

DO NOT! ROTISSIER YOUR CHICKEN or TURKEY ! UNTIL ITS BRINE! You can thank me later! It beat EVERY METHOD HANDS DOWN 👌👌🍗🍗

Thanks for walking us through your dough-making process! I just got my ilFornino outdoor pizza oven, and it's so easy to use. I didn’t expect it to heat up so quickly, but I'm so glad I made the switch! Can't wait to try out your tips!

What is King Craw

My favorite 🤩

Hi from France, when you turn your pizza you should close the door because the température in the oven will go down... 😉

Petty for having that bit left in the beaker.

How long were they in the pan until they hit temp?

Thank you for sharing 👍🤗

Just made my first pork butt. 5 hours on the grill, 2 hours wrapped in foil in the oven. Best meat I ever cooked. Thanks for the instructional video!

Wow. That came out unbelievable. Would you suggest adding bbq sauce and making sandwiches out of it or just eating it as is?

My boy drinking bud ice Jesus man what has life done to him

Bill….. I don’t know you. But, I hate you. You don’t like cheese????

How ironic! I bought a 7 Lb breast today, with plans to help it break-in my new Searwood 600! I love Cajun, so I'm going to try your method!

What are you using to dip in it???

Yummy ❤ I shared to my family members we’re all big time foodies thanks guys looks good

Thank you so much for this video! I finally smoked a perfect butt on my Weber for Labor Day. I have no excuse for not trying this method before. I'd stubbornly try the one basket of coals on one side of the grill I saw so many other YT creators suggest. With that approach, I could never manage to keep the grill temp stable and was super high maintenance having to frequently add another handful of coals. This method worked great! Grill temp stayed a stable 250 or thereabouts with no adding of extra coals and all, you'd get these nice little puffs of good smoke but not constant smoke that can make the end product taste more smoke than meat, and my first semicircle of snaked coals took me to about 7 hours. I had to extend the snake with additional charcoal after about 7 hrs, but I should have added more charcoal at the start. Lesson learned. Anyways, thanks again! This made for some delicious BBQ we been feasting on for the past 3 days with no complaints from the Family Unit. You earned my sub friend.

Adding that Brisket is definitely different and looks great

Amazing 🎉

You have to pull the string out of the chicken.

Looks so good i love Cajun turkey and roast beef

What blade are you using?

That’s a delicious looking turkey breast! I see that recteq in the background with comp cart! Let’s go!

Im doin 40# this wk end for reunion. Guess i best start couple days before....lol

Could I substitute ground turkey for this recipe?

You missed the obvious...wrapping in butcher paper and then in. AF..!! AF, Next to the meat picks up a hint of the Aluminum foil molecular structure, and actually makes possible the digestion of the foil.! I saw this on another video, with two top chefs, talking on this matter and have used this method since then.!!

So when do you get a clean smoke it coal ate always lighting?

That is one bad mofo

Cooked sausage and crab legs before raw shrimp? Not the way we done it son

Big Daddy my new Cajun Cook!!

Nice, about to smoke one right now, I will follow your steps, hope it comes out good. Thank you...

what size is this box 70 or 100lb version?

Too me it doesn’t look juicy enough and I think the foil will be better for this chuck roast

Ahhh, smoked chuck roast...the poor man's brisket! Seriously, I smoke these frequently and serve to guests, making no bones about the fact that it is a smoked chuck. I've never had anyone say it's better than brisket, but I had a few say it is just as good as some brisket they been served. I use a simple rub of salt. pepper and garlic, but hey, any good rub will serve a person well. Pecan wood...never been brave enough to try that...yet. I usually use mesquite. Butcher paper, yes! Beats aluminum foil. Nice smoke ring. I can almost taste your creation. Thanks for a great video!

That looks fanTASTEic! I’m making that ASAP!!!

Looks great ❤

Two types of people in this world. Those that love tomatoes and those that are wrong...lol...luv the vids.

meat loaf is awesome

How can we find this in Canada so limited

Beautiful brisket, way to go fellas.