I've started to turn the temperature up in the stall because I saw someone else do it. Just watch the meat and keep it moist, and it will turn out the same. Slow cook all the way up to the stall, then go to 350- 400, depending on how behind you are.
Impressive video, Ron On The Grill. Looking forward to your next upload! I hit that thumbs up button on your segment. Keep up the fantastic work. Your insights on the connective tissue of neck bones were enlightening! Have you considered experimenting with different smoking woods to see how they affect the flavor profile of the meat?
@Joshdr99 I already have several on the channel, especially Turkey. I have a whole playlist full of those. Sides, homemade smoked cranberry sauce, smoked peach cobbler, etc etc. Trying to think of something new to post this year, and so already have an idea.
very nicely done, 🎉❤ looks great, thanks for sharing👍👏
Thanks my friend! Long time no see!
I've started to turn the temperature up in the stall because I saw someone else do it. Just watch the meat and keep it moist, and it will turn out the same. Slow cook all the way up to the stall, then go to 350- 400, depending on how behind you are.
I’ll have to try that, man. That was probably the issue right there.
@RonOnTheGrill Yeah. I saw it on a " BBQ Expert" TH-cam channel.
Great advice, Thanks Ron!!👍👍
Thanks buddy!
Great informative vid fam!!! Keep doing your thang bro!!!
I appreciate cha man!
Impressive video, Ron On The Grill. Looking forward to your next upload! I hit that thumbs up button on your segment. Keep up the fantastic work. Your insights on the connective tissue of neck bones were enlightening! Have you considered experimenting with different smoking woods to see how they affect the flavor profile of the meat?
All the time!
Buen contenido y buenas advertencia de que hacer y no hacer al cocinarlo. Siga cocinando esta haciendo un buen trabajo.
This looks so good! Thanks for sharing 👍
My pleasure 😊
I do cook Neckbones and pinto beans, Neckbones and cabbage but I never considered Neckbones on the grill. Thank You Ron for this idea.
❤ 🖤 💚👍🏼
You’re welcome! Go low and slow and smoke them for about 3-4 hours, then increase the temp and braise them covered until they’re tender.
Hey my brother 👋🏾 looks delicious 😋 👍🏾💪🏾🙌🏾
wuddup KingD! Thanks man, always good to see ya brother.
Make it happen Ron!
Thank you brother! Any tips? I’m thinking raising the temp during the braise would do the trick. Your thoughts?
Keep cookin' my man.
You know I will man! How ya been, friend?
@@RonOnTheGrill Busy but good. Thinking about that Thanksgiving bird. You going to post a video or two about holiday cooking?
@Joshdr99 I already have several on the channel, especially Turkey. I have a whole playlist full of those. Sides, homemade smoked cranberry sauce, smoked peach cobbler, etc etc. Trying to think of something new to post this year, and so already have an idea.
Man, those look good! Hope your butt is okay!
I forgot about the title there for a minute, I was like say what?? 🤣