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Why does Blackstone say to avoid bacon for the first cook?

One question! Can you describe those gloves, please? Most all Blackstone videos I’ve seen guys wearing similar gloves. I’m searching for a pair but have no idea what they are made of or a good brand. Thanks!

Finally a "greasy, grimy" grill cleaning video that has an actually greasy and grimy grill

My only issue is with the onion powder and garlic powder. I prefer to use minced fresh. Otherwise this tip was exactly what I needed.

Why does he look like the Malcolm reed from wish😂

Looks delicious :-) Great tune too :-) ROCK ON!!!!!!!

How's your SteakAger holding up 3 years later?

That discoloration is the seasoning coming of because you steamed the surface with water .

Can you show us the back of it? Where everything is draining out? Also how did you get the soap and water off? Newbie here.

Won one of these from grill sergeant and cant wait to try it out! Thanks for the tips!

Great video! Everything looks delicious, thanks for the look behind the scenes!

I would love to see a video of how you do Mongolian Stir Fry!

Do we season it that way each time prior to cooking on it?

Very nice!

I grew up outside of the Hatch valley and lived on green chili .... this is a solid sauce!

Sancho smells good

Very helpful. I have a new Blackstone 36". I seasoned it 5 times with the Blackstone seasoning and got great color. However, I have 3 or 4 small areas that are sticky feeling when I wipe down, and by first bacon cook for seasoning stuck to the grill in those areas. any suggestions?

Thanks for the information... I like this video because it covers all the basics; seasoning, test, first cook, and cleaning.

Still prefer a good Roux with nicely browned flour or Scoop up a cup of your sauce - cool - add corn starch - quick blend and add to pot

VOLUME?????

Nice job

I just love the overthetopness of the spitfire 😂 Came here from your horseradish sauce vid, that sh*t was amazing man!

Thanks for the info

Nice torch. Miss ya, bud

How to make smoke pork and beef sausage

Thanks for sharing

man bro you a beast wit it !!! nice job !!!!!!!!!!!!!

Bro obese AF

Just tried it for the first time… must through it in my rotation now. Killer vid

Too young for that beard. Let your baby face shine! 🙂

Exquisite 👍

Goodness, gracious man! That looks absolutely scrumptious!🤘🏼👊🏻🍺

Delicious‼️👍😊

Thanks for vid! Just got mine today

How do you empty the oil once you're finished? I see some models have a spout but this one doesn't.

It let's the neighbours know, shhhhts about to get down! 🔥

Absolutely nothing sounds better!! 🤘🏼🍻

First time tuning in Jared. Kevin at Man Kitchen Recipes mentioned you in an email awhile back. Checking out your content as time allows. Cornbread looks awesome!!

There is something you're not getting about andouille. It is made with very large chunks of meat. You would use a 1/2" plate minimum. You would never do a double grind on andouille. It's also put in large casings and smoked for 7 or more hours. When you do a fine grind like you did you have cajun smoked sausage, not andouille. Take a look at an old video by toddrodrigue on youtube.

Love that I found your channel!!!❤

use sweet cream butter for buns

spritz with modelo beer

Great video! I'll definitely be applying your methods. I'm lucky enough to be in Austin, TX, so I've had Franklin's brisket. It's amazing, and Aaron is a great guy.

Can you taste the fire ball in the Peach cobbler?

Thank you.

Now to take those burners out and clean them up they are burning yellow clean them they will go back to a uniform blue flame for better heat

get to the point fat boy, you take way too long for the intro

I spent like $650 for the Franklin edition. Just before this last Christmas I can see where it has improvements over the original and the quality is very good. But I am still disappointed that it’s made in China. And it seems at that price you would get stainless grates and a thermometer. But I don’t like it when people compare it to a 21 inch Weber kettle they are not in the same league. The P in PK stands for portable and it is. It’s a stretch to call the Weber portable the less expensive kettle has three legs that wobbles and has no shelf. The more stable ones that have a side table and wheels are at PK prices and even less portable then the three legged ones. The Weber Summit charcoal grill was the one I really wanted with table that is like $2000. And definitely not portable.

nice job thanks for the tips

I'm sorry - I'm going to need to hear this come from Franklin himself before I believe a pellet smoker will ever be able to produce the same results.