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I grabbed whole milk powder for my first batch. Do I need to go back and get non fat?

We really slurping brain juices now 😭

Thanks for the test, do you cover the foil boat Brisket when you put it in the oven for rest or put it in just like that.

Thanks

Your is bout the same as the El Paso , TX sausage shop ! I would love to help you eat that with some saurekraut ! Congrats ! Thanks !

No water pan?

I love this style from you, bud. Starting to get your own identity. 👌🏿

Somebody's been watching Chuds BBQ... You forgot to say, "Don't forget the sides. Rookie move."

I will never hold my brisket overnight. I could not cook a brisket 14 hr all day long and then have to wait until the next day to eat it.

!!!! REMEMBER TO PULL THE POOP LINE OUT!!!!

The idea of adding baking soda to the water that the casings are soaking in is to make them slide off the stuffing horn much more easily. Dip the ends of the casings into the water and get some of that baking soda/water into the casings. That's where it's going to be most effective.

I like to put the garlic clovers in a blender with whatever liquid im useing and liquefy the garlic. It distributes much better throughout the sausage and you can use much less garlic because the flavor is intensified.

Hi, Just what I where looking for :) Could you please note down your temps and timing? thanks :)

What type of casing did you use?

Is there a full length video of this?

Hey Drew Just made this sausage, and it is awesome. Great recipe

Looks good but way to much fat for me

🌮I want to eat😆

Ive come to realize that Texas folks are copy cats. Salt and pepper only on steak and no beans in chili. Texas is too large of a state for everyone not to like the same thing😅

The BBQ was looking legit. Hope your Thanksgiving was a good one.

Dude,I love that rib rubbin blues tunes you playing there!

Next time try sous vide the briskets to bring them back up to temp

WPS

You are one of my favorite you tube bbq guys along with Chud and Jeremy. I love your down to earth manner I do a bunch of bbq on a Pitts and Spitts direct heat pit and so I’ve learned a lot about direct heat from your videos. Keep up the good work.

i don't understand why you don't have more subscribers. great video.. how many did that food feed?

Good ideas. Great job.

Great video Drew - happy thanksgiving

First time seeing your channel. Great work with the video; your content, sounds, lighting and transitions were very welcoming. Kept on point and didn't drone on. Never thought about temps not dropping much in yeti coolers, that could make a lot of shredded brisket i guess, bring some tortillas just in case 😊 Must be really yummy food if this was the fourth year. Thanks!

@swinebovinebarbecue great video. So who was the biggest star the teams or you? Lol When I'm going on vacation to an airbnb I love to bring bbq with me that I've made in advance. Sous vide is my go to method for reheating

He’s Back! Great video

Awesome video!

What vacuum sealer do you have? I have a hard time vacuum sealing whole briskets.

Love the video! I do some small catering and I always enjoying seeing how other folks prepare food to take to an event!!

Great video as always and great idea starting days ahead and just freezing. Be safe and keep them coming

That looks fire brother, where did you pick that up?

Made this last year with my buddies and doing it again today!

Lotta heat

If you’re ever in Tampa, FL check out big John’s Alabama bbq on 40th street. Get the chopped pork sandwich, a rib on the side and regular sauce. He cooks direct heat with oak in a pit. Delicious. I always oversell it but it seems like after watching your videos you would like it.

Happy to see you back posting videos. 😊

Excellent. Q: how often did you check/probe the temp?

Do you think sodium nitrate is needed in sausage making?

Hey can you give me a recipe for beef only bratwurst. I don't eat swine

I’m mad as hell I want to try some I’m up north in Minnesota far north I’ve never seen a live crawfish only seen them in the store in the grocery store, but never bought them

155 of what? F Fahrenheit or C Celsius? Thanks

🔥🔥🔥🔥🔥🔥

Have you ever used ecocure? It's an all natural cure. No pink salt. Didn't know if you've heard of it? Wouldn't mind seeing a video

My favorite food group RIBS 😊

The best!

What a good idea.

I thought you were going to add beer...😮 How does putting them in aluminum foil but back on the fire cool them down?