I'm 4 years late but on that soup video you made to lose 15 pounds in a week, do you eat 1 pot a day? Or do you only eat that 1 pot over the course of a week? And is that the only thing you eat for the entire week? Do you eat it for breakfast lunch and dinner? Or do you just eat it once a day?
Fabian Ruiz you eat it as much as you want to, or I should say as much as you need to, to feel full. I'm guessing to lose all that weight in a week it would have to be all three meals. You're safe to eat as much of it as you want because it takes almost as much calories to eat, as the meal has
I appreciate you letting me test your insulated blanket BBQ-oozie. I am loving it!!! Can't wait to see how well it works this Summer when temps are in the 100's and this Winter also. Yeah, the wife was bragging about how good the beef ribs turned out, so they were very tasty!
What's up my brother Ray Mack? Great to hear from ya!!! I am very impressed with the blanket on the WSM. They make one for the Kettle also and can probably customize fit one for any grill. Hope you and the family are all doing well my friend! Cheers to ya! God Bless!!!
Good to see you making a video Troy! Man those beef ribs were on point!!! That blanket will be ideal for a lot of folks up north when winter returns. Seems like it would help over all efficiency anytime of the year. Cheers!
That shredded beef was awesome Rus. I love the 4-6 hr cooks. It gives me a reason to hang out with nature and smell the good smells of BBQ smoking away. Hope you and the family are doing well my friend! Cheers to ya!
Thanks T Roy, I'm getting better and better each time thanks to you teaching us. Made a brisket yesterday and was some of the best meat I've ever had. It's time to do ribs after seeing this. You've taught us Aussies well.
I live in Dublin Ireland. I bought one of those bbq-oozies recently. It cost a bit to get it shipped (from California)... but it was worth it. It’s between 50 and 60 degrees F here maybe 80% of the time so it’s an ideal testing ground for it. I’ve found it great for consistent temp regulation in cold weather. Wind is a bit of a problem too, even in a sheltered spot, so that can cause another challenge. I’m making those ribs next week...!!!
This is my friends, cousins, Brothers, uncle's, granddad's, grandaddy's, grandfather's rub. I was laughing my butt off. Love your videos T-Roy. Keep it up brother. Cheers.
Awesome Jacob!!! The WSM is the best smoker for the money and I know you'll love it even after 10 yrs of using it like me....well, it's 8 yrs for me, but you get the point? LOL I appreciate the support! Keep that smoke rollin' brother!!! Cheers to ya!
Yeah, the WSM is a beast of a smoker, but it will go through some charcoal maintaining temps in the colder months. Thanks for watching Scotty!!! Cheers brother!
Just a heads up the link for the mojo bricks says it a copycat and won’t let me proceed. On another note they have a replacement door that opens up like an off set burn chamber. I can’t remember where I saw it but it seals much better. You can incorporate it with your blanket.
I was wondering the same thing. He said he was eating it over pasta, would have liked to see the final presentation on that. But then, I could watch Troy do almost anything and find it entertaining and informative. Keep it comin’ Troy!
Hi T-Roy greetings from Salisbury UK, another brilliant video. I've been following you for many years now and you always impress me. Would love to see you do more with the Weber kettle rotisserie, specifically a whole duck as a video idea. Your the man 🍻👍
Hey Alex, I appreciate the support over the years. And thanks for the suggestion. It is hard to find duck around here unless I hunt for it myself, but I will add your suggestion to my list. Many thanks!
I'm glad that it worked out for ya John! Karen was raving about how wonderful the beef tasted, so I hope you give it a try with a regular SPG all purpose rub. YUM!!!
T-Roy!!! Can we get a video on your WSM and all the added gear? I just ordered the charcoal basket with your code, but I'm interested in the door upgrade, etc.
I like them Andrew. They have assorted flavors you usually don't see available elsewhere and the bricks last longer than you'd think. I only used 2 bricks for this cook.
I'm happy to see that you a back a little more regularly. I look forward to learning more tecniques and tricks! And the deep south influence is perfect. hope all is well out there in the lonestar state
Great looking Ribs T-Roy! An astronaut friend of mine that's at a space station in Mars sent me a text last night saying your temp was running at 275° off your B.A.D.!🤣 Nice job buddy!👍🏼
Hey brother Joe!!! Dude, your friend must have had a huge telescope? And hopefully, didn't see me swimming? LOL My ThermoWorks Smoke rocked 260-263F about 99% of the cook at grate level. Cheers to ya bro!!!
You may want to contact Auber to see if they'll let you review their PID for the WSM. I have one for mine and love it. Keeps my WSM +/- 2 degrees and significantly decreases my fuel consumption.
@@TROYCOOKS They actually have two models for the WSM. A standalone model ($150) and a wifi model ($250). I've got the wifi model. It's nice. I can actually leave the house and still monitor my cook. What's also nice is they work with other cookers too (ex. GreenEgg) with just a flange change.
That insulated blanket is going to save me in North Dakota. Mojo Bricks sound amazing too. We ended up having another little boy on Thursday so there’s a new taste tester in the house! Cheers, T-Roy.
T Roy i have a question for ya. I tried to smoke and dehydrate Some Jalapenos in my life qWSM 22”. I used a hot plate and cast pan with some wood chips. Issue was that I don’t think it ever got hot enough. I was shooting for 150-160 degrees. While I got good smoke I never crept above 130/135. Once the sun started to go down, whatever get up and go she had got up and went. Temps dipped down into the 110-120 range. I simply don’t think the hot plate has enough power for that sized smoker. Any thoughts. I avoided charcoal because was concerned about too much heat. My plan now is to be at peace with however much smoke I have and transfer to the oven and try to finish in there. Your thoughts and insight would be appreciated.
Another great video TROY, i am new to the world of smoking meats but your videos have been inspirational in to me getting me started. Just got me a WSM 57cm/22" and as i live in the UK were we get cold weather for long periods that insulating blanket will come in real handy . Although i have mod my WSM with some handles on the side, so go to think of a way round that problem. But anyways, keep the videos coming man i love em
T-Roy....asking about that charcoal basket/ring you have on the WSM.....where does one get something like that? You like it better than just the standard?
I'm about to go get some more wood chunks,1 of my cousins was telling me he soaked the chunks in some whiskey. Said it gave a better flavor,I'll have to try it,I got some Jack left & a new bottle of Jim Beam
Be interested to know how that blanket works for you. I’m one of those guys in the Northern States ..... Canada lmao! I’ve done many cooks below 32 degrees Fahrenheit. Would love to find a way to save on fuel during my cooks.
Hi Troy - Those braised short ribs looked fantastic. My wife absolutely loves them. One question: The thyme looked like rosemary. Please clarify which herb you added? Also, thanks for reviewing that insulated cover. I’ve been looking for an insulated cover. A definite necessity for those of us in the northeast that enjoy smoking year around.
Hey Mark, it was Rosemary I was using, but Thyme would also work. If you are interested in a blanket, they are giving a discount thru mid-May using my promo code. See the info in the description! It's a great addition to the WSM.
Picked up another smoker, I have an electric one I’ll keep for jerky and now I have a bullet. Haven’t used it yet besides seasoning it but this weekend I’m gonna do a beer can chicken just to get familiar with it. I also have beef ribs and a 15 lbs brisket I wanna do but I have to see how this new smoker works, (gotta practice) love the channel man😎👍🏻👍🏻
Love your videos. You're videos were one of the reasons why I just upgraded from an "el cheapo" brinkman to the WSM. In some of your videos it looks like you arent using the charcoal basket that came with e the WSM just the grate (or any basket at all). Do you need to use the supplied basket or a basket in general? Can you just load the charcoal right on the grate without the basket?
I like your new blankie T-ROY. I made some beef ribs yesterday, couldn't find any nice and thick ones. Got to have some Tyme!Wow, that meat turned out looking awesome! CYA T-ROY!
Happy belated birthday Byron!!! Man, that really depends on how hot your skillet is and how thick the steaks are? I usually simmer them for at least an hour though.
Greetings from Central Illinois! I enjoy watching your videos and I'm going to look into one of those insulated blankets for my WSM. Just this week it's been 85 and 35 degrees outside so I'm hoping this could help with fuel efficiency and temp control. P.S. Short ribs looked great! -A
Hi Troy. I used to love your channel. Now I can see you just trying to sell products. I hope I will see the perfect product in your next videos. Sorry.T Roy
@@TROYCOOKS we got freezing and then some up here in Abilene but it only lasted a few days and the was gone ! i still really want to come hang out with you in the back yard some time .
Hey T-Roy I watch your cook on the Pulled Beef Short Ribs I Like look of The Heatshield Products blanket so i order one for my 22 1/2 '' WSM Got it in today looking forward to trying it out this Thanksgiving I live in Southeast Missouri And it get cold here about that time of year and have had a hard time to maintain the temp I smoke a 20 lb bone end ham & a large turkey at the same time Hope It works better Thank"s Larry.
Perfect timing Troy. I'm getting ready to do some Beef Ribs on my WSM and going to see Scott this week about some Sausage, will now have to pick up some of that rub!
That insulator is doing great! Love that! Meat turned out great. Only thing,..that was not a "mirepoix" by definition, but what the heck, no need to split hairs here! I wish this video had "smell-o-vision"! Thanks for a great video! Cheers!
I actually held my hands on the lid for about 15 secs during the video Bob, so yes, the insulation will protect your hands from heat. I'd say it was warm like baby milk, not hot at all.
Great timing! I was actually thinking about doing some beef ribs this weekend and doing a video on them. That looks incredible! Nice to see you on cam again
Great video my friend, gave me an idea on how to do a chuck roast this coming weekend. Love that insulated blanket also. It's a shame about Phil in Florence, he and you were the first videos I started watching.
Hello TRoy are you going to make a PIF tribute video? Seeing those from other grilling friends in the cooking community today to celebrate the life of this wonderful man.
T-Roy, hope that insulating blanket ships to Aussie. I've struggled with Beef ribs so great video again. Really appreciate your cooking, tips and again amazing bbq!!!! +1 on your subscribers
BBQ-oozie Insulating Blanket for WSM:
5% Discount thru 5/16/2020
Promo Code: TROY COOKS
See the link in description!
I have never been able to BBQ beef short rubs well :(
I'm 4 years late but on that soup video you made to lose 15 pounds in a week, do you eat 1 pot a day? Or do you only eat that 1 pot over the course of a week? And is that the only thing you eat for the entire week? Do you eat it for breakfast lunch and dinner? Or do you just eat it once a day?
Can i have clean smoke from wsm?
And what is a clean smoke
Fabian Ruiz you eat it as much as you want to, or I should say as much as you need to, to feel full. I'm guessing to lose all that weight in a week it would have to be all three meals. You're safe to eat as much of it as you want because it takes almost as much calories to eat, as the meal has
By far one of the most likable guys that cook on TH-cam.
That beef from short ribs is so underrated. Terrific use of that beef!
AWESOME Video T-Roy. Thank you for the shout out. We appreciate it greatly! Those short ribs looks soooo good!
I appreciate you letting me test your insulated blanket BBQ-oozie. I am loving it!!! Can't wait to see how well it works this Summer when temps are in the 100's and this Winter also. Yeah, the wife was bragging about how good the beef ribs turned out, so they were very tasty!
@@TROYCOOKS That is a good sign.
How the heck do I order one??? I went to the website but can’t figure out how to get one and I can’t find anyone near me that sells them...
@@davidzraik3473 You should be able to use the link provided above add the shield you want to the cart and check out.
I'm loving the modification to your smoker...
What's up my brother Ray Mack? Great to hear from ya!!! I am very impressed with the blanket on the WSM. They make one for the Kettle also and can probably customize fit one for any grill. Hope you and the family are all doing well my friend! Cheers to ya! God Bless!!!
Good to see you making a video Troy! Man those beef ribs were on point!!! That blanket will be ideal for a lot of folks up north when winter returns. Seems like it would help over all efficiency anytime of the year. Cheers!
That shredded beef was awesome Rus. I love the 4-6 hr cooks. It gives me a reason to hang out with nature and smell the good smells of BBQ smoking away. Hope you and the family are doing well my friend! Cheers to ya!
Thanks T Roy, I'm getting better and better each time thanks to you teaching us. Made a brisket yesterday and was some of the best meat I've ever had. It's time to do ribs after seeing this. You've taught us Aussies well.
I'm happy to hear I've helped you out Peter!!! Cheers to ya mate!!!!
Great video and cook T-Roy
Thanks Josh & Babe!!! Hope you guys are doing great! We need more live shows from y'all. Cheers!!!
Wine, Beef Broth, and Beef Ribs. What an awesome combination! Good video as always Troy!
Thanks brother! Hope all is well on your end!
@@TROYCOOKS Hi, Mr. T-Roy. I enjoyed the video. What did you do with the left-over of the veggies and au jus? Thank you for the answer. AM
Looks great brotha Troy, that smoke ring was a beauty!
Love the shoutout to Australia! Love your videos T-ROY! You’ve helped me massively as an Aussie new to bbqing.
Great fit on that blanket. No need for it out here, but that would pay dividends in much of the country, and beyond! Great looking short ribs too!
Thanks Greg, it was a fun cook. And I even got a smoke ring on the ribs!!! LOL Cheers to ya brother!
Thanks troy. Nice vid. I will be checking out those blankets for my wsm🖒
I live in Dublin Ireland. I bought one of those bbq-oozies recently. It cost a bit to get it shipped (from California)... but it was worth it. It’s between 50 and 60 degrees F here maybe 80% of the time so it’s an ideal testing ground for it. I’ve found it great for consistent temp regulation in cold weather. Wind is a bit of a problem too, even in a sheltered spot, so that can cause another challenge. I’m making those ribs next week...!!!
This is my friends, cousins, Brothers, uncle's, granddad's, grandaddy's, grandfather's rub. I was laughing my butt off. Love your videos T-Roy. Keep it up brother. Cheers.
Ha!!!! Cheers to ya brother!!!
Good to see you Troy .... Looks like a lovely meal. Thanks for sharing.
Thanks Gareth! I appreciate you watching!
I bought a WSM because of you T-Roy I appreciate all the work you put into the videos and I can’t wait to learn more!
Awesome Jacob!!! The WSM is the best smoker for the money and I know you'll love it even after 10 yrs of using it like me....well, it's 8 yrs for me, but you get the point? LOL I appreciate the support! Keep that smoke rollin' brother!!! Cheers to ya!
Seemed like really good shorties. That WSM insulated cover seem to do the trick.
my wsm works great here in north western Wi. with out a blanket. even at 34 below zero. i just add a little more coal
Yeah, the WSM is a beast of a smoker, but it will go through some charcoal maintaining temps in the colder months. Thanks for watching Scotty!!! Cheers brother!
@@TROYCOOKS living in texas you do not have to worry about cold temps lol
Awesome show that blanket will work great up here in Canada
Just a heads up the link for the mojo bricks says it a copycat and won’t let me proceed. On another note they have a replacement door that opens up like an off set burn chamber. I can’t remember where I saw it but it seals much better. You can incorporate it with your blanket.
Looking good. One of my all time favourite cuts
That Weber smokey mountain is amazing, glad to see your channel has blow up brother, well deserved, hope you are staying safe, much love from Spain
Hey Troy! Always love the videos. Do you eat the carrots, onions and celery used in this cook? Thank You.
I was wondering the same thing. He said he was eating it over pasta, would have liked to see the final presentation on that. But then, I could watch Troy do almost anything and find it entertaining and informative. Keep it comin’ Troy!
In reference to the compressed wood blocks, I am curious as to what the binder is that they used to mold them into sustainable blocks...
Hi T-Roy greetings from Salisbury UK, another brilliant video. I've been following you for many years now and you always impress me. Would love to see you do more with the Weber kettle rotisserie, specifically a whole duck as a video idea. Your the man 🍻👍
Hey Alex, I appreciate the support over the years. And thanks for the suggestion. It is hard to find duck around here unless I hunt for it myself, but I will add your suggestion to my list. Many thanks!
You're a top man T-Roy and I will continue to keep watching in amazement. Thank you for taking the time to reply 🍻
Wow!! Those look amazing!! 👍🏻👍🏻
Thanks very much Debbie. My wife made a cream sauce using some of the au jus from the pan to put over the pasta. It was some fine eating!
T-ROY COOKS
Oh now that is a smart Lady!! Better hold on to that one!! 😉
I was really hoping you’d do beef ribs on the wsm. What a surprise! Thanks man
I'm glad that it worked out for ya John! Karen was raving about how wonderful the beef tasted, so I hope you give it a try with a regular SPG all purpose rub. YUM!!!
Hi T-Roy. Hope all is well. Condolences regarding your friend Phil. A real bummer.
Great job T Roy! Beef short ribs are my favorite!
Great video Troy. The ribs were looking fantastic.
T-Roy!!! Can we get a video on your WSM and all the added gear? I just ordered the charcoal basket with your code, but I'm interested in the door upgrade, etc.
those look great! I need to check out those mojo bricks and see how they work out for me.
I like them Andrew. They have assorted flavors you usually don't see available elsewhere and the bricks last longer than you'd think. I only used 2 bricks for this cook.
I'm happy to see that you a back a little more regularly. I look forward to learning more tecniques and tricks! And the deep south influence is perfect. hope all is well out there in the lonestar state
I've been enjoying the relaxed upload pace this year, but I do plan on going back to a weekly schedule soon. I appreciate the support!!!
Great looking Ribs T-Roy! An astronaut friend of mine that's at a space station in Mars sent me a text last night saying your temp was running at 275° off your B.A.D.!🤣 Nice job buddy!👍🏼
Hey brother Joe!!! Dude, your friend must have had a huge telescope? And hopefully, didn't see me swimming? LOL My ThermoWorks Smoke rocked 260-263F about 99% of the cook at grate level. Cheers to ya bro!!!
You may want to contact Auber to see if they'll let you review their PID for the WSM. I have one for mine and love it. Keeps my WSM +/- 2 degrees and significantly decreases my fuel consumption.
Thanks for the heads up Thomas. I've never heard of Auber, so I pulled them up. Looks like a nice PID for around $150. Much appreciated sir!!!!
@@TROYCOOKS They actually have two models for the WSM. A standalone model ($150) and a wifi model ($250). I've got the wifi model. It's nice. I can actually leave the house and still monitor my cook. What's also nice is they work with other cookers too (ex. GreenEgg) with just a flange change.
I’ve been binge watching all your videos. Love the song!
I just want to say thank you again for all your videos
Love your videos man. You’ve got yourself a new subscriber from the UK 🇬🇧 I’m going to buy a WSM soon!
That insulated blanket is going to save me in North Dakota. Mojo Bricks sound amazing too. We ended up having another little boy on Thursday so there’s a new taste tester in the house! Cheers, T-Roy.
That's awesome!!! A new taste tester in the house!!! Congratulation to you both!!!! Cheers brother!
Hey T-Roy can u do a how to with a Chuck Roast on your weber kettle?
T Roy i have a question for ya. I tried to smoke and dehydrate Some Jalapenos in my life qWSM 22”. I used a hot plate and cast pan with some wood chips. Issue was that I don’t think it ever got hot enough. I was shooting for 150-160 degrees. While I got good smoke I never crept above 130/135. Once the sun started to go down, whatever get up and go she had got up and went. Temps dipped down into the 110-120 range. I simply don’t think the hot plate has enough power for that sized smoker. Any thoughts. I avoided charcoal because was concerned about too much heat. My plan now is to be at peace with however much smoke I have and transfer to the oven and try to finish in there. Your thoughts and insight would be appreciated.
Another great video TROY, i am new to the world of smoking meats but your videos have been inspirational in to me getting me started. Just got me a WSM 57cm/22" and as i live in the UK were we get cold weather for long periods that insulating blanket will come in real handy . Although i have mod my WSM with some handles on the side, so go to think of a way round that problem. But anyways, keep the videos coming man i love em
That heat shield looks like a pretty quality product Troy.... and the pulled ribs... wow... Take care
T-Roy....asking about that charcoal basket/ring you have on the WSM.....where does one get something like that? You like it better than just the standard?
I'm about to go get some more wood chunks,1 of my cousins was telling me he soaked the chunks in some whiskey. Said it gave a better flavor,I'll have to try it,I got some Jack left & a new bottle of Jim Beam
Great vid T-Roy and even better to see you back!
13:27 dog's name is Beefy .. ?
Be interested to know how that blanket works for you. I’m one of those guys in the Northern States ..... Canada lmao! I’ve done many cooks below 32 degrees Fahrenheit. Would love to find a way to save on fuel during my cooks.
Hi Troy - Those braised short ribs looked fantastic. My wife absolutely loves them. One question: The thyme looked like rosemary. Please clarify which herb you added? Also, thanks for reviewing that insulated cover. I’ve been looking for an insulated cover. A definite necessity for those of us in the northeast that enjoy smoking year around.
Hey Mark, it was Rosemary I was using, but Thyme would also work. If you are interested in a blanket, they are giving a discount thru mid-May using my promo code. See the info in the description! It's a great addition to the WSM.
Picked up another smoker, I have an electric one I’ll keep for jerky and now I have a bullet. Haven’t used it yet besides seasoning it but this weekend I’m gonna do a beer can chicken just to get familiar with it.
I also have beef ribs and a 15 lbs brisket I wanna do but I have to see how this new smoker works, (gotta practice) love the channel man😎👍🏻👍🏻
Is there a recipe I can print and follow ?
Hey T-Roy hope you and your wife are well, and safe during these covid -times. Wellwishes to you both from Sweden.
Hey Gohr, we are doing great. Hope all is well on your end also!!! I appreciate the love from Sweden!!!
This is the uncle you didn’t know you needed
Nice! Did you make a sauce/gravy with the pan juices?
Lol was wondering where you been T roy and I wanted to do some beef short ribs this past weekend but couldn't find any.
Cheers T-Roy thanks 4 all the vids I’m learn every time I watch👍✌️
Can i have clean smoke from wsm?
And what is a clean smoke
Looked great Troy, and I liked the blanket and i think it would help me in the cooler months when i fight my temps.
Looks awesome! Does the alcohol cook out of the wine?
Bro that is Rosemary !!!!!
Love your videos. You're videos were one of the reasons why I just upgraded from an "el cheapo" brinkman to the WSM. In some of your videos it looks like you arent using the charcoal basket that came with e the WSM just the grate (or any basket at all). Do you need to use the supplied basket or a basket in general? Can you just load the charcoal right on the grate without the basket?
Spectacular review. And as always great cook!! Friend
Thanks very much Jayson! I appreciate the love brother! Cheers to ya!
Awesome 👍. I bet those were delicious. When you coming down to do a beach cooking video? Catch and cook fresh from da damn gulf boy.
Hi T-Roy from the UK, just love your channel and like you I use a WSM. Keep up the good work
Hey Alex, I appreciate the support from the UK. I've had my WSM for 8 yrs and I still love cooking on it.
I like your new blankie T-ROY. I made some beef ribs yesterday, couldn't find any nice and thick ones. Got to have some Tyme!Wow, that meat turned out looking awesome! CYA T-ROY!
Wow those look mighty fine do you do drive up the small made it to the high desert.
T-ROOOOOOOOOOOOOOY cooks! Absolutely love this guy.
Love you too James!!! I appreciate it brother! Cheers to ya!
Those look awesome Troy! I hope all of your family is doing well
T- Roy chillen and grilling some bbq for me! Good stuff T.
The insulated blanket looks like TJ works well! As always, great video Troy!
Those are some killer ribs, buddy. How long does it take for Salisbury steak to cook?
Happy belated birthday Byron!!! Man, that really depends on how hot your skillet is and how thick the steaks are? I usually simmer them for at least an hour though.
Greetings from Central Illinois! I enjoy watching your videos and I'm going to look into one of those insulated blankets for my WSM. Just this week it's been 85 and 35 degrees outside so I'm hoping this could help with fuel efficiency and temp control.
P.S.
Short ribs looked great!
-A
Roy we have no Winter here in Texas, It's Spring, Hell, Spring again, and Maybe Fall............ LMAO
That's a mod I haven't seen yet but I can see this will come in handy. Those beef ribs looks amazing.
Thanks much, the blanket worked much better than I ever expected.
Hi Troy. I used to love your channel. Now I can see you just trying to sell products. I hope I will see the perfect product in your next videos. Sorry.T Roy
now T- ROY... you know we dont have winter here in our great state of TEXAS !!!
I know Kerry. I don't think we even got down to freezing once this winter in Austin. This blanket worked out well in the heat though!!!
@@TROYCOOKS we got freezing and then some up here in Abilene but it only lasted a few days and the was gone ! i still really want to come hang out with you in the back yard some time .
Man, I know that had to be good! Red wine and bone broth on beef ribs is a sure fire winner! Good stuff!
Great to see you back T-Roy!! Great job on the beef ribs!! Stay safe brother!!
Looking good brother! I’m glad you added some wine to the pan.
t roy great cook nice to see you stay healthy
Man that looks good! Did you have it over pasta? Wish I had seen that.
Hey T-Roy I watch your cook on the Pulled Beef Short Ribs I Like look of The Heatshield Products blanket so i order one for my 22 1/2 '' WSM Got it in today looking forward to trying it out this Thanksgiving I live in Southeast Missouri And it get cold here about that time of year and have had a hard time to maintain the temp I smoke a 20 lb bone end ham & a large turkey at the same time Hope It works better Thank"s Larry.
Where do you get the huge ribs T?
Perfect timing Troy. I'm getting ready to do some Beef Ribs on my WSM and going to see Scott this week about some Sausage, will now have to pick up some of that rub!
Those ribs are to die for! LOL, I may have to go hunt me down some beef ribs now. Great job Troy.
That insulator is doing great! Love that! Meat turned out great. Only thing,..that was not a "mirepoix" by definition, but what the heck, no need to split hairs here! I wish this video had "smell-o-vision"! Thanks for a great video! Cheers!
Dang that looked good. Great cook Troy.
Thank ya, thank ya very much!
Love the WSM. Better than pellet grill any day. Love how you wrap in foil pans. 👍🏼
T-Roy, what did you do with the mirepoix and au jus?
Yes, I would like to know it as well.
Great cook man! WSM is definitely in my future, mostly thanks to you.
I dunno if this is so much Italian. It's a French braise technique done on the Weber Smokey Mountain. Oh la la T-Roy. Gettin' fancy.
They should've named that coozie the cooker condom. Is the coozei touchable during the cook or does it get too hot?
BTW- I LOVE Valerie Bert &Ernie! Good for her. Maybe she could get Big Bird and Snuffy to sell her wine?
I actually held my hands on the lid for about 15 secs during the video Bob, so yes, the insulation will protect your hands from heat. I'd say it was warm like baby milk, not hot at all.
Great timing! I was actually thinking about doing some beef ribs this weekend and doing a video on them. That looks incredible! Nice to see you on cam again
I love beef short ribs! Always good to see yuh Qn bro
It don't get much better than beef ribs my brother Kenneth. Keep that smoke rollin' bro!!! Cheers!!!
Hey Troy great vid! I want to ask is that red wine sweet or dry?
Hey Troy, i went on mojobricks. They dont have any flavors like that, that I could find is it in process of coming out?
Those short ribs look amazing. I caught the rosemary use there! Cheers, T-Roy!
Great video my friend, gave me an idea on how to do a chuck roast this coming weekend. Love that insulated blanket also. It's a shame about Phil in Florence, he and you were the first videos I started watching.
Hello TRoy are you going to make a PIF tribute video? Seeing those from other grilling friends in the cooking community today to celebrate the life of this wonderful man.
T-Roy, hope that insulating blanket ships to Aussie. I've struggled with Beef ribs so great video again. Really appreciate your cooking, tips and again amazing bbq!!!! +1 on your subscribers