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That’s great to hear! I’ve got another wsm video dropping in a week or so.

I appreciate it

They’re not cheap

@ hey man, ive watched a lot of your videos, i cant wait to smoke again on my smokey mountain but gastritis prevents me from eating the classics. I watched your healthy ribs video. Any recipes or ideas for smoking meats that is not very heavy on the stomach? Rubs are killing me.

Hey, sorry you're dealing with that. As you know, that definitely limits your options. You really have to stick to lean meats like fish, chicken breast, pork tenderloin or turkey breast. The other thing you will have to make sure to do is use light seasonings. Try to use a lot of fresh herbs if possible. You can substitute salt by using acid like lemon juice or coconut aminos. Maybe I can do some shorts with some recipes. Its hard for me to know for sure if something I cook will work though as I don't have anyone I cook for with gastritis.

@@Fork-And-Embers man that sounds awseome, thanks for the reply

We are in the bourbon capital of the world lol. That particular drink was sazerac.

🤣

Doesn’t the first comment get to try a steak?

I hear Scotland is beautiful. We have always wanted to visit. I’m glad you like the videos! It means a lot.

Appreciate it!

To each their own. This was one of my first few videos and still learning. Appreciate the channel engagement. Every bit helps.

Hey there! I use adobe suite to edit. So everything from premiere pro, after effects, etc. I don’t really use any plugins to edit. I will sometimes use VFX from motion array. I did do all of the editing myself for a long time. The past few videos I have been collabing with an editor who uses Davinci. I do all of the color grading, etc and he composes the shots, graphics, etc. using a script and storyboard that I provide. I did everything myself up until a few videos ago. It’s definitely opened up more time to plan, shoot, etc. collaborating with an editor.

I went ahead and subbed to you! Your videos look clean and crisp man!

Thanks for the channel engagement. Every little bit helps. Keep working on your music buddy. Sounds great

I’m happy to hear it!

Love it! Thank you. Harry Soo was the man

There’s not sugar in the mustard I was using. Majority of them should have no sugar. Some might have like .3g per serving which is negligible. You also don’t require the binder. You could use oils as well which have no sugars.

@@Fork-And-Embers Thanks for clearing that up. definitely a recipe I will have to try soon as I am always looking for ways to lower my sugar intake while keeping on eating food I love:) keep up the great work.

Well I’ve got a lot of content for this BBQ But Healthier series coming!

Let me know how they turn out!

🔇

🤣

🤣 yea I thought the same. They’re confident in their skill I guess

That’s similar to what I do with steak and pulled pork. I’ll try it with a chuck roast for sure

That’s awesome! It’s a blessing and a curse lol

Glad I could help. Happy New Years!

Not everyone will. Most people grab something from Lowe’s or Home Depot not realizing it’s not food grade. So just to be safe, I tell people to use a liner

I had found a lot of conflicting info when looking into it.

Heck yeah man!

I’ll get one up for you! Not so bad on the wsm!

Thank you! So I use artlist.io for royalty free music. This song is called tempted but I’m not sure the artist

This looks phenomenal!!!!

Always unsalted. I like to control the salt levels in the seasoning

@@Fork-And-Embers That was my thinking too! Between the frozen bird, the brine, the injection, and then the rub...I figured that you used unsalted butter. Great video...making me want to break out my Weber Kettle!

Love a good Weber kettle! Hard to beat it

I appreciate that!

That’s awesome to hear! And I know how it is when you get obsessed with BBQing. Los of rabbit holes.

I’d say they were about 5 hours. I cook until they’re probe tender

That was a royalty free song that I used from a website called artlist.io

Made this same recipe with a 9lb cut on a pit boss pellet grill/smoker. Perfection. 10/10 recommend this video

Yea that’s odd it’s taking so long. I’d say once you throw the lit charcoal on, leave the cooking chamber removed for about 5 minutes. Open all vents then put the cooking chamber back on. This might work.

To each their own buddy! Eat it how you like. Thats what’s so great about cooking your own food

I appreciate it!