Bedankt voor de inspiratie. Ideaal die derde zone nu past er nog meer op de bbq😊 Ik volg je kanaal al een tijdje. Super leuke videos 💪 Groeten uit Holland
I’ve only ever used that rack to keep things warm or warm up buns when making burgers and dogs. I’ve got a new thing to try now - super helpful, thank you!
Thanks for the shout out. Great explanation of the zones. The way I run my kettle I always have either the Mallory charcoal grate with the firewall with a bunch of charcoal or the slow n sear with a bunch of coals. I’m guessing my coals probably end up another inch or two higher than your setup with prompted me to use the 3rd BBQ zone as you called it way more frequently because my direct zone is typically nuclear hot…I can’t cook direct on it for very long without tons of flipping. The BBQ zone is perfect for keeping the char coming but slowing it down while keeping it cooking faster than indirect as your results demonstrate. Excellent videos lately my friend.
Thanks for putting the thought process in my head about the 3rd zone! I really appreciate you. I have to admit I’m really enjoying making “backyard content” right now
@@GulfCoastSmoke good move going back to backyard cooking. Had you taken a look at ArnieTex’s channel? His wasn’t anything huge but when he started mixing in some Mexican recipes with his mom or wife…it seems like his channel took off. He even mentions in some video or interview he did how this change pushed his channel big time forward. Just a thought.
That’s pretty neat to know. There’s three cooking zones. Need to get a Weber charcoal grill. Pork looks pretty delicious brother. Plus the seasoning that you were using is great. Have a great day tomorrow and take care.👍🏽
This was a great video and presentation! I need to get me one of those warmers for my Weber Kettle. I would love to see more Weber Kettle vids in the near future, especially for chicken. Not sure why, but I have a time with chicken.
hey you said in the vid that you pulled the direct heat pork bout 170 175 is there a reason for pulling it then ? because when i buy a pork loin at costco and chop it up to bout 2 inch chops i pull them at 135 and rest them covered till 145.
These pieces come from the pork butt which I typically take over 200 to get tender. The reason I cook them a bit less is cause I like a little bite with these for sure! The pork loin is a much leaner cut, I most definitely don’t recommend taking it to 175!
Hello Gulf Coast Smoke， I am Carline from Tomeem. I like your video content very much and am impressed by it. We would like to cooperate with you and we would like to hear your ideas. We look forward to hearing from you. Thank you.
Great content. I just got a Weber Kettle 26in. Can’t wait to put it together and do my first cook.
Great job! and definitely enough for the neighbours👌
Bedankt voor de inspiratie.
Ideaal die derde zone nu past er nog meer op de bbq😊
Ik volg je kanaal al een tijdje.
Super leuke videos 💪
Groeten uit Holland
I’ve only ever used that rack to keep things warm or warm up buns when making burgers and dogs. I’ve got a new thing to try now - super helpful, thank you!
So glad that could help you!!
@@GulfCoastSmokeok - finally tried the rack with split chicken breast and it came out juicy/delicious. Also had amazing color. Thank you again!
Thanks for the shout out. Great explanation of the zones. The way I run my kettle I always have either the Mallory charcoal grate with the firewall with a bunch of charcoal or the slow n sear with a bunch of coals. I’m guessing my coals probably end up another inch or two higher than your setup with prompted me to use the 3rd BBQ zone as you called it way more frequently because my direct zone is typically nuclear hot…I can’t cook direct on it for very long without tons of flipping. The BBQ zone is perfect for keeping the char coming but slowing it down while keeping it cooking faster than indirect as your results demonstrate. Excellent videos lately my friend.
Thanks for putting the thought process in my head about the 3rd zone! I really appreciate you. I have to admit I’m really enjoying making “backyard content” right now
@@GulfCoastSmoke good move going back to backyard cooking. Had you taken a look at ArnieTex’s channel? His wasn’t anything huge but when he started mixing in some Mexican recipes with his mom or wife…it seems like his channel took off. He even mentions in some video or interview he did how this change pushed his channel big time forward. Just a thought.
Nice! I have a PK Original with a Littlemore Grate that gives me that 3rd zone. Use it all the time. Fantastic.
I bet you it works super well!
That’s pretty neat to know. There’s three cooking zones. Need to get a Weber charcoal grill. Pork looks pretty delicious brother. Plus the seasoning that you were using is great. Have a great day tomorrow and take care.👍🏽
It’s a great zone to cook on for sure! I love the way food comes out on it. You’re the bomb brotha!
This was a great video and presentation! I need to get me one of those warmers for my Weber Kettle. I would love to see more Weber Kettle vids in the near future, especially for chicken. Not sure why, but I have a time with chicken.
I’ll get a chicken video filmed this weekend!!
@@GulfCoastSmoke That sounds GREAT! Thank you! I’d like to also buy a seasoning with less salt, if yall have one.
Great vid, loving the content of late
I appreciate you!!
The Weber Kettle is such a simple cooker but three zones really help you get so much out of it!
I love the grill so much!
Hey great video also wondering where you got that raised rack?
Thank you! Here is the link amzn.to/4fayVVs
Great content & experimentation, you should do wings in zone 3 next
I definitely will!! Thanks for watching!
What cut of pork are you using? Is it cut up shoulder? Looked amazing!
Yes sir! They call it country style pork ribs at the grocery store!
@@GulfCoastSmoke Thank you! Ill be carving up a shoulder tomorrow!
hey you said in the vid that you pulled the direct heat pork bout 170 175 is there a reason for pulling it then ? because when i buy a pork loin at costco and chop it up to bout 2 inch chops i pull them at 135 and rest them covered till 145.
These pieces come from the pork butt which I typically take over 200 to get tender. The reason I cook them a bit less is cause I like a little bite with these for sure! The pork loin is a much leaner cut, I most definitely don’t recommend taking it to 175!
thx man !!
Where do you get your rack for the third zone cook?????
amzn.to/4fayVVs
They call it a warming rack but I use it for this!
Great grilling brother and flavorful pieces of pork mmmmm 🙏jp956
I appreciate you!
i should have mentioned that i use a vortex to get the char i want then pull them aside and bring them to 135
Damnit man them look good. At 4:40 into video is that drone coverage or wife on ladder?😅
Haha no she just held her hands up high and tried to be steady!
Identical to your pops!
Hahaha! I love it!
Hello Gulf Coast Smoke， I am Carline from Tomeem. I like your video content very much and am impressed by it. We would like to cooperate with you and we would like to hear your ideas. We look forward to hearing from you. Thank you.