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Thanks brother,gonna try this 👍

Ribs looked great brother,just wanted to know if you used water in the pan.

I did the same thing only in the exact opposite order... good eating though!

2:24 isnt the main thing with grading is its not done on a per muscle basis, rather per cow. likely that is what allows choice cuts that look like primes and primes that look like choice.

Thank you very much showing us your videos on kettle grill. Most of us don’t have that fancy grills or smokers .❤ I have to add that being a retired grandma I followed and tried your recipes for two of my married daughters and their families and everyone was happy and satisfied.

Great job. Love me some stuffed tenderloin

What store in chicago sells those

It’s a tie, but my dog likes it better, so I’d say Bacon!

It’s a tie but Ima say bacon just to make the vegans mad

Hey, where you got the knife from?

That looks so good. I'm not a big ham guy either but I've gotta try that

I've been using hardcore carnivore for about 2 years now I think it's the best rub out there

🔥🔥🔥🔥🔥🔥

Great video. I Learned a lot more than just the difference between Choice and Prime. Prep was very helpful. Thanks for the effort.

I need a take out menu. So much good stuff man!

Looks great 💪💪

Oh yeah my home town looks delicious

good vid dood!!!

good vid dood!!

good vid dood!!!

good vid dood!!!

thank you for completing the details from the first one i will stick to choice..

Dude love ur videos keep em going … NYC the house

10 out of 10! Great cook, brother!

Looks money

Thanks for this. I just saw his vid yesterday which is probably why your vid popped up this morning. Regarding food safety and cooking temperatures; Ben Starr does an excellent job of explaining this in a thanksgiving spatchcocked turkey vid (the second of two). Safe food temperatures are actually a logarithmic calculation; the lower the internal temperature, the longer the meat needs to be held AT THAT TEMPERATURE to kill the bacteria and make the food safe for consumption. If you cooked that chicken breast to 155, you need to wait a minute. Cooked to 160 you might need to wait 20 seconds. Cooked to 145; then probably 3-5 minutes. Regardless; if you’ve waited the required time, then that meat is ready for EVERYONE to consume… not just “healthy” people. If it’s safe for you, it’s safe for your great grandpa! But honestly, we know the juices inside the meat are still very volatile when we take it off the heat. We don’t want to lose those juices that we worked so hard to keep, so what do we do? We let the meat rest! What happens while it is resting? We not only maintain those juices, but nearly every copy of that bacteria is killed off.

Ok, I be the first to say I've made this sausage several times. It's perfect, don't need to change anything, it's been a hit at every bbq I've served it at.

I’m about to put some on my offset smoker here shortly.. hopefully they look as good as yours..

It looks like you have the vents most of the way open. Is that correct? I am not going to open them that wide, but am trying to see how yours got to 385.

Great video. Was doing a chuck roast today then found your video. Wanted to practice on a CR before my first brisket $$. Pretty much the exact setup I have with a kettle and a SNS (Jealous Devil briquettes instead). Your video will be a big help. Thanks.

WYT

Mix ratio to ur liking!!!!

Looks great. Do you deliver? 😆

Very interesting. I've had sort of a bad attitude towards choice briskets. Probably because I've gotten mine from Tom Thumb and they just haven't been as good. The taste is there, but they're more dry. But I'll have to try a choice brisket from Costco.

Full video here, BACON WRAPPED PEPPER JELLY GLAZED PEARS Simple and Amazing treat @BigWicksTX @GrillwithWeber th-cam.com/video/FWQfT35NwwU/w-d-xo.html

Adding heat and spices to your sauce will tear your stumache apart. Never use any heat or red pepper to your rib sauce. Use a mild sauce like Sweet baby Ray. Too much heat and spice will ruin your ribs.

Had my ribs on the Weber for 5 hours at 260 deg steady and they still were not done. I gave up on them.

The meat industry put those ratings on meat so that they can demand more

Brisket is so over rated on the meat scale.

I’ve always done fat side up on pellet grill. Never tried fat side down.

Love these videos

How the hell did you get emt thru the wall behind you?

Those looked stellar. I kept thinking a large jalapeño half would go well with this.

It looks to me like you ended up with more meat with the prime due to less trimming so you basically didn’t save much or any money per pound of cooked meat. You might have even ended up spending more due to less meat. But they both look delicious and like you stated, taste wise no one could distinguish the two.

I hate when I veiw a how to video and they don't have a recipe listed

When you put down the first bacon wrapped pear you said " one bacon wrapped peach and that sounds delicious too

I feel like my body wouldn't know what to think of this. So healthy yet so unhealthy. I'm putting on fat yet shredding the pounds!!

Do some thighs next!

Pears! Crazy. Great video.

Very interesting recipe! I think I might have to give these a try!