In the early '80s i stopped at an open pit bbq restaurant in western Tennessee. You could see the smoke from the highway. Tables were on cinder blocks as was the seats with wood planks. Food was served family style. Ate until I was over filled and still took some with the family.
Outstanding food & looks delicious, I'm 59 & born, raised, & still live in Kentucky, family originally from s/e in county of Knox( some kin still live there), pit looks just like a Ky. pit should & like one of ours, sides all homemade, white half runner green beans, mac-n-cheese, fried taters, etc...
I loved this. What an absolutely lovely bloke. This is old school barbecuing at it's finest. 20 hours though, that's some slog but I'm sure it's all totally worth it. What a chilled existence, life in Kentucky looks.
Nice of you to share this video. I too learned this style as a kid. Now I marinate the meat most items before cooking. Really like your grinder collection.
thanx for sharing, not too many people wants to share their cooking experience with others, greatly appreciated..imma try to cook the same way you do some times soon...
I saw this video a year ago. And your pit inspired me to built my pit similiar to yours, for my 1st ever pig roasting party. That party was a success. And since then ive done chicken and brisket in my pit. Im getting ready for another pig roasting party. So i came on youtube to see if there was anything new. And saw your video again so i thought id come on to say thankyou for your video. Its inspired me alot to do some great BBQ. Cheers from Boston.
@@ericschnuphase852 You can get them at a Mill Supply house, as in the industrial steel supply. The same kind of place that you would buy expanded metal, square tuning it angle iron. It ain't cheap and it's heavy. We always used a special 2 piece rack made from cold rolled steel but you could use re-bar. Once on the pit one man can turn it until it's time to take it off the pit. A rack is big enough to hold a whole 250 lb hog. But if you wanted to cook smaller cuts, such as shoulders, butts or chicken we would work on 2x4" dog wire to the rack. I usually left my wire on the rack 'cause you can still come there whole, or half hog with the wire also.
This is absolutely brilliant. One of the best videos I've seen on youtube. Thanks for uploading. Not just the smoking technique but the truthful reminders that too many people over-kill with sauce, burned sugars and making the mistake of over-mopping. You surely know your stuff. I'd love to be hanging out with you guys at a cook out. Take care.
Tim, I've only come across your video today and I got to tell you, my grampa (an old Basque, God bless his soul) taught me, back when I was young, how to properly bbq just like yours did. Also, it's really interesting to find out how, even if the countries are different, the old folk used to do things in such a similar way! Great work brother!
Tim Thank you for doing great job in walking us through the process of how to do an old fashion BBQ, I think your right most of us rush to BBQ and don't take our time that way it should be don I will try to do one at half the size of the one you showed on the video and take small steps from there. Thanks again for a well video done. Look forward to see another video made by you.
Contrary to John Rambo's fantasy, Tim barbecues in my video with seasoned oak, culls from a local oak flooring factory. Nobody barbecues with pine. As to the kind of wood affecting flavor, it certainly does if you let woodsmoke come in contact with the meat, a method called "smoking." Tim's method, associated with traditional Memphis barbecue, is to burn the hardwood down to smokeless coals, more or less pure carbon, before shoveling a thin layer of them under the meat. This way, the early cooking is smokeless, and the smoke that appears later is from burning meat drippings. This traditional method consumes a lot of wood and time and isn't for everyone (not for me, incidentally), but it is a traditional art, and I am proud of having done my part to pass it along.
+Bill Green What is the Plywood made of sir that goes on the top when he smokes please? I live in Florida and all of our plywood is Yellow pine and I think it will taint the meat after it gets hot. Thank you for sharing sir.
Great video, that's the way I learned 50 years ago in the southern part of South Carolina. We did whole hog, stayed up all night chopping wood for the coals. At the time, I dreaded that once a year. And you're right, you cannot rush bbq. It's gonna take a while, many people don't realize that. They think you can get it done in 8 hours.
That's how old timers do it here in south Georgia. And, the wood of choice is post oak among others. Pecan, hickory, oak, and peach. Nothing compares to the flavor of open pit. Whole hog open pit is the best to me. Not taking anything anyway from other styles of BBQ. But, open pit is like the best wines. Old techniques produce better BBQ than anything else.
This is a great video showing good American heritage at its best. I would love to try to do that or be there for one of these cooks. I plan on building a pit somewhat like this in the future but I am glad to see there are still true pit purist out there!!
Though not my style of cooker I have mass respect for Tim. He has a great BBQ attitude, And though I may cook my Q differently I strive for same fellowship, and atmosphere he creates.
As a guy lucky enough to have been taught by his grandfather as well - my hat is off to you sir! "Time is an ingredient that there is no substitute for."
Barbecue is one of those things no one can agree on a definition for and most people love to fight and argue about. The bottom line (for me personally) is the taste and this method and many other produce absolutely delicious meat. If it is cooked with wood (or charcoal) and smoke count me in as a guest. :)
I bought a Karubacue & I love it but, I dig this video and your method because it's real bbq, pit-style, not dependent on electricity, portable, etc. Thanks for the info.
Love cooking and grilling and BBQ'ing. You have pointed out a few things I have not try and will try it on my next BBQ. The wife loves BBQ but doesn't like the whole smoking and burning flavor. Your idea of burning the wood separately and basing the sauce only when the meat is about to be done is a great idea. Thanks for sharing your knowledge.
I cooked 3 100lb split hogs this method the first time. Unreal the results it produced, used Oak and mostly Maple. You could taste the sweet Maple, with a nice hint of smoke. AMAZING!!!
I live in Australia and ia have to tell youall just watching you guys and listening to youall speak is a real eye opener - Over here we do charcoal pit oven cooking which makes the meat super tender you can do a whole pig that way New Zealanders call it hangi Your type is an above ground smoking barbecue pit - it must be bloody delicious meat mate
Good god man!!! This is the most informative video on the net concerning bbqs. Write a book and become a millionaire!!! Love the video and have learned a lot!!!
My grandad was from Hancock county Kentucky...his open-pit style BBQ was very similar to this. He always smoked mutton as well and we usually had burgoo also....it was the best BB ever. We would cut down small hickory tree logs and cut the up in two foot lengths and split them to use for smoking the meat. I remember his long rubber gloves he used going up to his elbows to turn the meats. With chicken he just smoked open chickens with the skin still on..just salt, pepper and a few spices..simple.
every time I see bbq from all around the country I get a watery mouth, it all looks delicious, me personally being a Californian I think we have the best bbq we use oak wood , and we have chili beans ,potato salad , orange rice(spanish rice), bbq roasted buttered bread all for sides along with chicken or meat. we use one of the best cut meats called ranchera meat , its very delicious in california
Your the real deal. Great pit, I am so happy someone who actually is good at smoking put a video up about their pit. When people start dragging out metal to top their pit something is wrong! Your pit should never get hot enough to need metal.
Fantastic! Thank you for a Great Video. Looks like many have their own idea about what a pit should be, however, it's the experienced ones that I love, and this is the best one on TH-cam to me. I just Love it! Bless, Sheila
Wow ~ what a great idea! I can taste your meat from here, Yum! And I can smell that wood burning throughout the neighborhood! Just amazing! Thanks for sharing! ~ peace
Wow, you have dedication. I grew up on Memphis BBQ, and as you said cooking low and slow is the only way to go. You also mentioned you use vinegar in your sauce along with ketchup or tomato base. Personally, my favorite sauce has no tomato product at all, just vinegar and spice. Again, that's my personal preference and to each his own. I also prefer not to baste the meat when cooking. I offer a few different sauces, many with tomato, so each person may choose their favorite. Often some add no sauce, preferring the natural flavor of the meat only. Now someone will point out that basting the meat cooks the sauce and allows the flavor to penetrate. I will happily baste meat for someone if I know they prefer that. This makes the a more personal experience for my family and friends. I don't want to end without mentioning dry rubs. Memphis is the dry rub capital of the world, especially on pork ribs. For you unfamiliar with this, the most famous ribs come from The Rendezvous in Memphis. They have a website where you can order their dry rub and even order cooked ribs that will be sent overnight. Try them if you never have experience the world's best rack of ribs, IMHO.
I’m a believer, but I use my cowboy cauldron to base the coals after I prep them on the in-ground fire ring. I get the same results. It does take hours, but that’s the beauty of it.
I like it. Simple bbq that places the focus on the meat, just how i do it. One tip I have done. Under my permanent site I have buried rocks. They hold the heat a bit more and cut down on the wood.
Kudos Tim you have a great technique and a quality way of BBQing I must say. I wish my wife and I were there at the show down.......Yummy my friend. May God continue to bless you all and Keep you!!! Excellent presentation.
Great film! I'll be building a cooker like that on my property. Cant wait! I'll have to make a film about that and add it to my channel. You've got a new sub.
I read and watch many bbq tutorials. This video was very interesting and I enjoyed your enthusiasm when it comes to your passion in smoking american meats. I have family recipes that I'm still trying to get from my mother. My great grandmother was a great cook my parents tell me!! Trying to hold on to family tradition! : )
@BanjoBillGreen thanks buddy! yeah I recognize it as the furnace grate that used to be in my old house. I'll start looking today! Super video. I really enjoyed it!
@BanjoBillGreen dont let people tell you this aint barbecue or "a grill". Its barbecue for sure. I like wat he does with the height from the ground to the grate. Thats really good for gettin a slow smoke and a low temp..great vid
![ประสบการณ์ จ้าง Developer ที่ผมจะไม่มีวันลืม [ภาค1]](http://i.ytimg.com/vi/bzivN4KDg-k/mqdefault.jpg)
In the early '80s i stopped at an open pit bbq restaurant in western Tennessee. You could see the smoke from the highway. Tables were on cinder blocks as was the seats with wood planks. Food was served family style. Ate until I was over filled and still took some with the family.
Outstanding food & looks delicious, I'm 59 & born, raised, & still live in Kentucky, family originally from s/e in county of Knox( some kin still live there), pit looks just like a Ky. pit should & like one of ours, sides all homemade, white half runner green beans, mac-n-cheese, fried taters, etc...
I loved this. What an absolutely lovely bloke. This is old school barbecuing at it's finest. 20 hours though, that's some slog but I'm sure it's all totally worth it. What a chilled existence, life in Kentucky looks.
I've come back and watched this video so many times lol
i love this man. the opposite of pretentious. very indicative of the kentucky vibe imo
That's how I grew up cooking. Great video. Lets keep a Good Ole Kentucky Tradition going!
Nice of you to share this video. I too learned this style as a kid. Now I marinate the meat most items before cooking. Really like your grinder collection.
thanx for sharing, not too many people wants to share their cooking experience with others, greatly appreciated..imma try to cook the same way you do some times soon...
Nice barbecue! Congratulations from Amazonas, Brazil.
I could listen to this guy all day.
Tim Russell , granpa did it right and taught you well...... thanks for the inspiration ...!!!
This is a really good video. Thank you for uploading.
I saw this video a year ago. And your pit inspired me to built my pit similiar to yours, for my 1st ever pig roasting party. That party was a success. And since then ive done chicken and brisket in my pit. Im getting ready for another pig roasting party. So i came on youtube to see if there was anything new. And saw your video again so i thought id come on to say thankyou for your video. Its inspired me alot to do some great BBQ. Cheers from Boston.
I've seen this video before and wondering did you a Mezzanine grate. And if so where were you able to find one. Thanks
@@ericschnuphase852 You can get them at a Mill Supply house, as in the industrial steel supply. The same kind of place that you would buy expanded metal, square tuning it angle iron. It ain't cheap and it's heavy. We always used a special 2 piece rack made from cold rolled steel but you could use re-bar. Once on the pit one man can turn it until it's time to take it off the pit. A rack is big enough to hold a whole 250 lb hog. But if you wanted to cook smaller cuts, such as shoulders, butts or chicken we would work on 2x4" dog wire to the rack. I usually left my wire on the rack 'cause you can still come there whole, or half hog with the wire also.
This is absolutely brilliant. One of the best videos I've seen on youtube. Thanks for uploading.
Not just the smoking technique but the truthful reminders that too many people over-kill with sauce, burned sugars and making the mistake of over-mopping.
You surely know your stuff. I'd love to be hanging out with you guys at a cook out. Take care.
Tim, I've only come across your video today and I got to tell you, my grampa (an old Basque, God bless his soul) taught me, back when I was young, how to properly bbq just like yours did. Also, it's really interesting to find out how, even if the countries are different, the old folk used to do things in such a similar way! Great work brother!
Tim Thank you for doing great job in walking us through the process of how to do an old fashion BBQ, I think your right most of us rush to BBQ and don't take our time that way it should be don I will try to do one at half the size of the one you showed on the video and take small steps from there. Thanks again for a well video done. Look forward to see another video made by you.
Great video. The end, getting to see everyone enjoying your hard work was the best.
Contrary to John Rambo's fantasy, Tim barbecues in my video with seasoned oak, culls from a local oak flooring factory. Nobody barbecues with pine. As to the kind of wood affecting flavor, it certainly does if you let woodsmoke come in contact with the meat, a method called "smoking." Tim's method, associated with traditional Memphis barbecue, is to burn the hardwood down to smokeless coals, more or less pure carbon, before shoveling a thin layer of them under the meat. This way, the early cooking is smokeless, and the smoke that appears later is from burning meat drippings. This traditional method consumes a lot of wood and time and isn't for everyone (not for me, incidentally), but it is a traditional art, and I am proud of having done my part to pass it along.
Bill Green thanks for sharing this it has helped me with my smoking experiences. thanks again
+Bill Green What is the Plywood made of sir that goes on the top when he smokes please? I live in Florida and all of our plywood is Yellow pine and I think it will taint the meat after it gets hot. Thank you for sharing sir.
Bless your pa'pa my brother your are a pit master to the highest flame. Low and slow brother.. keeping going
Great video, thanks for taking the time to post this open pit method of cooking.
Great video, that's the way I learned 50 years ago in the southern part of South Carolina. We did whole hog, stayed up all night chopping wood for the coals. At the time, I dreaded that once a year. And you're right, you cannot rush bbq. It's gonna take a while, many people don't realize that. They think you can get it done in 8 hours.
That's how old timers do it here in south Georgia. And, the wood of choice is post oak among others. Pecan, hickory, oak, and peach. Nothing compares to the flavor of open pit. Whole hog open pit is the best to me. Not taking anything anyway from other styles of BBQ. But, open pit is like the best wines. Old techniques produce better BBQ than anything else.
Good stuff , I bet the Q and party are both excellent .
One of the best barbeque videos I've seen on TH-cam and that's saying something.
This is a great video showing good American heritage at its best. I would love to try to do that or be there for one of these cooks. I plan on building a pit somewhat like this in the future but I am glad to see there are still true pit purist out there!!
Though not my style of cooker I have mass respect for Tim. He has a great BBQ attitude, And though I may cook my Q differently I strive for same fellowship, and atmosphere he creates.
As a guy lucky enough to have been taught by his grandfather as well - my hat is off to you sir! "Time is an ingredient that there is no substitute for."
Job well done Tim- wouldn't have expected anything less from you.
Very,very nice video with lots of great information...thank you
Getting the sauce right is something I can't wrap my mind around.... Amazing guy making a lot of friends happy, whats better than that?
Beautiful man I like your story I like how you do your barbecue I got to try that you're a wonderful person bless you and your family to Jesus amen
NC country boy here, loved this video... As for the sauce recipe, that's a pretty common formula!
Barbecue is one of those things no one can agree on a definition for and most people love to fight and argue about. The bottom line (for me personally) is the taste and this method and many other produce absolutely delicious meat. If it is cooked with wood (or charcoal) and smoke count me in as a guest. :)
I bought a Karubacue & I love it but, I dig this video and your method because it's real bbq, pit-style, not dependent on electricity, portable, etc. Thanks for the info.
Love cooking and grilling and BBQ'ing. You have pointed out a few things I have not try and will try it on my next BBQ. The wife loves BBQ but doesn't like the whole smoking and burning flavor. Your idea of burning the wood separately and basing the sauce only when the meat is about to be done is a great idea. Thanks for sharing your knowledge.
Great video Bill. Never seen a pit like that. Makes perfect sense though...the mobility aspect.
Great insight on bbq n Tim! I learned a lot just off this video.
I cooked 3 100lb split hogs this method the first time. Unreal the results it produced, used Oak and mostly Maple. You could taste the sweet Maple, with a nice hint of smoke. AMAZING!!!
You really know your stuff!! Very informative
I live in Australia and ia have to tell youall just watching you guys and listening to youall speak is a real eye opener - Over here we do charcoal pit oven cooking which makes the meat super tender you can do a whole pig that way New Zealanders call it hangi
Your type is an above ground smoking barbecue pit - it must be bloody delicious meat mate
mister russell thanx for sharing i love old school things i would love taste your smoked bbq
Good god man!!! This is the most informative video on the net concerning bbqs. Write a book and become a millionaire!!! Love the video and have learned a lot!!!
I'm inspired sir! Thanks for sharing!
My grandad was from Hancock county Kentucky...his open-pit style BBQ was very similar to this. He always smoked mutton as well and we usually had burgoo also....it was the best BB ever. We would cut down small hickory tree logs and cut the up in two foot lengths and split them to use for smoking the meat. I remember his long rubber gloves he used going up to his elbows to turn the meats. With chicken he just smoked open chickens with the skin still on..just salt, pepper and a few spices..simple.
Well, I certainly enjoyed your video. Thanks for sharing your information.
every time I see bbq from all around the country I get a watery mouth, it all looks delicious, me personally being a Californian I think we have the best bbq we use oak wood , and we have chili beans ,potato salad , orange rice(spanish rice), bbq roasted buttered bread all for sides along with chicken or meat. we use one of the best cut meats called ranchera meat , its very delicious in california
tim tim tim tim, i think we don't know it yet, but we're best buds. My goodness this looks great
i love this guy, he knows his stuff
Thank you, Tim. From Wichita, Kansas
Your the real deal. Great pit, I am so happy someone who actually is good at smoking put a video up about their pit. When people start dragging out metal to top their pit something is wrong! Your pit should never get hot enough to need metal.
Fantastic! Thank you for a Great Video. Looks like many have their own idea about what a pit should be, however, it's the experienced ones that I love, and this is the best one on TH-cam to me. I just Love it!
Bless, Sheila
Wow ~ what a great idea! I can taste your meat from here, Yum! And I can smell that wood burning throughout the neighborhood! Just amazing! Thanks for sharing!
~ peace
Wow, you have dedication. I grew up on Memphis BBQ, and as you said cooking low and slow is the only way to go. You also mentioned you use vinegar in your sauce along with ketchup or tomato base. Personally, my favorite sauce has no tomato product at all, just vinegar and spice. Again, that's my personal preference and to each his own. I also prefer not to baste the meat when cooking. I offer a few different sauces, many with tomato, so each person may choose their favorite. Often some add no sauce, preferring the natural flavor of the meat only. Now someone will point out that basting the meat cooks the sauce and allows the flavor to penetrate. I will happily baste meat for someone if I know they prefer that. This makes the a more personal experience for my family and friends. I don't want to end without mentioning dry rubs. Memphis is the dry rub capital of the world, especially on pork ribs. For you unfamiliar with this, the most famous ribs come from The Rendezvous in Memphis. They have a website where you can order their dry rub and even order cooked ribs that will be sent overnight. Try them if you never have experience the world's best rack of ribs, IMHO.
Thank you for showing us how to do "Kentucky Open Pit Barbecue" like a pro :)
Good American man here in this video... Hats off brother...
I’m a believer, but I use my cowboy cauldron to base the coals after I prep them on the in-ground fire ring. I get the same results. It does take hours, but that’s the beauty of it.
Love it!! Looks awesome. Thanks for the tutorial!
Awesome brother, very nice.
I like it. Simple bbq that places the focus on the meat, just how i do it. One tip I have done. Under my permanent site I have buried rocks. They hold the heat a bit more and cut down on the wood.
This is real old skool bbq and something i like the look of a lot.
Kudos Tim you have a great technique and a quality way of BBQing I must say. I wish my wife and I were there at the show down.......Yummy my friend. May God continue to bless you all and Keep you!!! Excellent presentation.
This is what I love about bbq. Do it your way and as long as people love it you're doing it right! 😉
Awesome video, thank you 😊
Great film! I'll be building a cooker like that on my property. Cant wait! I'll have to make a film about that and add it to my channel. You've got a new sub.
I read and watch many bbq tutorials. This video was very interesting and I enjoyed your enthusiasm when it comes to your passion in smoking american meats. I have family recipes that I'm still trying to get from my mother. My great grandmother was a great cook my parents tell me!! Trying to hold on to family tradition! : )
Much respect. Very talented.
"Slept here several nights." -- LOL
haha that guy was awesome
great info, the hand tempereture trick is something i've always wanted to know
@BanjoBillGreen
thanks buddy! yeah I recognize it as the furnace grate that used to be in my old house. I'll start looking today! Super video. I really enjoyed it!
Thanks for the tips Tim!
great video and thank you for posting!
That looks great, man! Makin' me hungry!
pit looks great and good tips thank you... inspired me to build my own though not so big
Great how-to video! I learned a lot, thank you!
nice to see a fellow kentucky brother doing it right.
you are the true bbq chef.
That is a nice way to cook meat outside, and the food is looking great.
That was beautiful man!
Sometimes I wonder if I overthink bbq. This video REALLY makes me wonder if I overthink bbq
Great video
Thank you so much!!! This is the best video I've seen on BBQ. The information was exactly what I needed.
I like your video, thank you for the advice.
This knows what he is talking about...Cheers!!
Thank you for the advise!
It sure helped!
Blessings to you...
Pure BBQ
Excellent video, I have much to learn
i like your style !!
Thank you for sharing!
ATL, GA.
Well spoken,a good grill master or pit knows glaze the sauce on last
Thanks for your knowledge. And it very good.
now i have to do that. Great video
@BanjoBillGreen dont let people tell you this aint barbecue or "a grill". Its barbecue for sure. I like wat he does with the height from the ground to the grate. Thats really good for gettin a slow smoke and a low temp..great vid
Now that's a pit BanjoBill..........well worth the effort!
Awesome. thankyou for sharing think I will do a little shoveling
Man i wanna come hang out with you guys. Respect from Australia
Best comment 6:59 lmao "Slept here several nights."
If I had the land I would totally do this. Though i could probably get a way with a smaller version. Excellent stuff :D
Cool looks good I will try that one day
Nice and simple looks good
It’s official, your my new idol!!
Great stuff mate