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Sweet setup on that grill with the chain system to rotate the chickens

how did you get that thing in the backyard without the golf wagon wheels?

I just paused your video when you said the preferred blend was brisket, short ribs, and chuck roast. I’m about to try that. Subscribed…Thanks for sharing!

What size WSM?

This and tracys in Austin blacks have competition

Thanks for walking through how you break down

Wow. What a fun trip!

What size pan? Thankyou

i gotta get over there! fik is the man!

Nicely done Chef. Happy New Year Doug 😎

How much $ is it to eat?????

I ate there...didn’t taste the hype.

A 24 hour brine is not long enough for a piece of meat this size, hence the grey circle in the middle of each.

I’ve eaten a burger made with your choice cuts from a high end restaurant. You are right…….best burger I’ve ever had. Ive been wanting to do my own now. I’m new to grinding and have just picked up the kitchen aid attachment. Thank you for sharing your video. I’m collecting scraps now, but will be picking up some bulk meats soon for the next barbecue season. I enjoy your video, keep up the great work.

Do you have a catering business or something?! You are way too good at trimming briskets 😂

Glad you came by bro 😎 keep on traveling on!

Keep on keeping on bro ! You’re killing it!

What wood did you use for smoking?

great video. thanks

Good job. Just bought a 16 pound Ribeye Roll yesterday and cut it for a Christmas roast, 6 steaks, and meat from the fat cap for beef with peapods later. Seeing your video today after I did it yesterday. I did the same.

12 inch slicer and 6 inch boning always

Nice video. It takes me way longer to trim using boning knives.

Great job on the burger. I appreciate the fact that you did not make it paper thin as too many people destroy the burgers that way.

Nice!

Not sliced

How can I buy my lunch meat from you

I can't hear you

Where did you get the fire grate?😊

Great video !

Seems just perfectly tender for a wilder beast

Simple. Amazing.

This video is terrible showing directions.

Looks 🔥🔥bro!

Thank you for this video. Really. I have been on the fence between the RFX and the Typhur Gold and while the Thermoworks is more expensive overall... it's a Thermoworks and they build solid stuff. You have helped me get closer to a decision.

Good looking chicken keep up the amazing work I'll learn a lot from you I really want to thank you for all that you do that you do some one knowing how to bbg thank you very much

good video but your audio sucks can't hear you what a shame because brisket and those other meats to make the best burger your audio sucks

So the insane amount of ingredients in the brine is ONE thing, but the fact that he had all those little bowls and a tray to match just shows you how serious this guy is about his craft.

I’ve watched videos where others removed the water pan when smoking their turkey, do you have any specific reason you use the water pan?

Your horsey sauce is so good, I come back to this recipe whenever I forget how to make it! Thank you!

So pretty piece of property looking at the sidelines and he’s definitely a go-getter full of energy

You do a good job that’s for sure father and son that’s awesome

Cook temp was too low. Skin looks soft and rubbery and the breast looks dry.

Great Video 😎👍👏

Very good video! Very nice operation he has. Thanks for sharing! Cheers!

I drive 2 hours from houston just to eat there , its worth it , plenty of seating and line moves fast and its top tier bbq

how much to Albuquerque?

Thanks, i like the texture of carnitas but pork makes me feel sickly

Can you list all the things for the brine.

I just dont like you still have to connect the air probe to the gateway. That means i would still have to bring my gatway near my smoker and still mess with a wired probe to check my pit temp.