Love it Joe! VERY much looking forward to seeing the video of you working all day at Terry Black’s. There are very few videos I find myself looking forward to, but that’s definitely one of them.
As a fan of all 3 of you, this was a very fun watch. As a content creator, I was smiling throughout since I know how it is being in the trenches filming and producing content. I enjoyed this video very much. Look forward to part 2!
What a huge difference between this version of bbq...and the recent Kansas City video. Love the real relaxed version of bbq....Texas style....or home style.
Thanks for this. I watch all you guys channels constantly and its really cool to see the behind the scenes. Makes all the content feel much more authentic compared to produced content. 🙌
Awesome video man. Great work. Love seeing y’all together. The teamwork and friendships make for great content. I’ve leaned a ton from you all I’m stuck here north of the border in Ontario and I need all the help I can get from Texas.
Love that Korean newspaper comment!😊 I remember one video WAY back. You were at home with friends, and when the recipe thing came up, you or they (can’t remember) said something about a dog’s meat😅😅 I had a friend, Frank who was Mexican/Polish, and used to joke about using the hind leg of your favorite dog😅😅😅! He said it was how he put LOVE into his dishes😂
I agree, but it’s hard today if you’re just recording yourself. Which is why I can only make these videos when I’m with other people. Hahaha. Thanks for watching.
I was curious about the sticker on the window at Le Roy and Lewis 8:12 with the bottle of wine and glass slashed. Does it mean you cannot bring your own bottle of wine? If so, I do understand, is that it?
They are in a food truck park that has a bar and coffee shop. I don’t think you can bring in your own drinks. I think the sticker just means that they do not sell drinks at the truck
@@knoxavebbq makes complete sense. By the way, I wrote your buddy JY about a smoker I designed in a 3d modeling program that I feel is very revolutionary, in a proper sense, meaning not a crazy idea, but have not heard from him. I am a designer who has sold more than 5 million products worldwide (it ain't bragging if you tell the truth ... : ⁰ ) in any case, I am looking for a partnership from people who are the tipping point influencers. Want to talk about it? Nothing to lose.
Joe what’s your thoughts on the goldees wrap method? Do you need to let internal drop to a specific degree before wrapping it in foil for the long rest ?
Cheeks is CHEEKS! Back in my, commercial, fishing days, my favorite fish was Sea Scamp ( you’ll never see it, it doesn’t make it to the fishery because it’s so good). My #2 is grouper cheeks😊 FYI, Sea Scamp IS in the grouper family, found in the Gulf of Mexico (maybe elsewhere, dunno), looks like a baby grouper (never over 10 pounds) and has a brown skin. The meat is just like pink shrimp, transparent. This really is the bomb. I use a combination of “Try Me Tiger” seasoning (used to be called “Praise Allah”, years ago) and Swiss Knorr’s “Aramat”. Season liberally, and cook over charcoal basting with the following: mix a pound of butter for a coupla minutes, add minced onion and lime/zest&juice while the butter is still hot. Lawry’s seasoned salt. When you’re grilling the fish, baste (it’ll flame, burn the oil off and crystalize the lime sugar. Lemme know if you try it. Just don’t let the soot get on the fish.. light basting..
Interesting to see Chud behind the scenes doing his thing. I'm not taken by it at all, but the guy has developed a good routine for those who like it. I'm not a fan of sensationalism at all...hence why I watch yourself...and Jeremy. Great content...and I get to see the real person.
@@knoxavebbq I guess it's a work in progress. However, I do like the relaxed style. Easy to watch...and especially if you want to learn new things. I don't have to listen to hype.
Love it Joe! VERY much looking forward to seeing the video of you working all day at Terry Black’s. There are very few videos I find myself looking forward to, but that’s definitely one of them.
I was only making it for you. So hopefully other ppl will watch it too.
Awwww Joe! Thanks for the sweet shout out! This behind the scenes is so cool!
Of course! I give credit where credit is due.
We all know who makes Jeremy look good! 😂
@@johnsotello991 Erica, obviously 😁
Finally, the MVP was acknowledged!
As a fan of all 3 of you, this was a very fun watch. As a content creator, I was smiling throughout since I know how it is being in the trenches filming and producing content. I enjoyed this video very much. Look forward to part 2!
Only the ones who do it understand. Haha. Check out the video I posted last week if you haven’t yet.
This is my favorite vid on your channel by far….it was nice to see the curtain pulled back a little🍻 Keep up the great work!
Appreciate it! I had a lot of fun making this one. Haha
What a huge difference between this version of bbq...and the recent Kansas City video. Love the real relaxed version of bbq....Texas style....or home style.
Sauces and more complex rubs. But KC also has a specific process for making burnt ends.
Thanks for this. I watch all you guys channels constantly and its really cool to see the behind the scenes. Makes all the content feel much more authentic compared to produced content. 🙌
I’m all about showing the authentic side of things. Haha. But these ppl are legit.
That was awesome Joe. Thanks!
Thanks for watching!
Great video showing the effort it takes to no only make good food, but also the extra time and effort to put it all together for good TH-cam videos
Thanks for watching!
Enjoyed this, it's fun getting to see a different viewpoint and interactions than what we normally get from a video
Yea. Just wanted to show something different
The Traeger Shade thrown was DEEP lol
🤷♂️ I haven’t cooked on one so I can’t say anything
Love it joe! 6:20 did I hear my name called? Haha I think I rewound like 6 times haha.
Haha. Kinda sounded like it, but I don’t think so.
You still got it joe!
Haha. Thanks
Great BTS video Joe. 🤘
Appreciate it!
Looks like you all had a blast even though it’s a LOT of work! Great job and thanks for taking us behind the scenes!
It was fun. Thanks for watching!
Joe !!!! Thank you for some most excellent behind the scenes footage. Please keep it coming !
Appreciate you watching!
@@knoxavebbq I can't wait til you do a collaboration with Smokin Joe at his new food truck.
Thank You Joe. It is nice to see how the sausage is (literally) made. Great video.
Great video brother!! South Austin represent!
I used to live in south Austin. For sure.
Your videos are so informative - especially when combined with a legend like mad scientist! You two are great, keep it up!
Appreciate you watching!
This was great video. Loved seeing the unscripted behind the scenes stuff from some of my favorite personalities
Glad you enjoyed it. Thanks for watching!
Pretty cool video Joe. Was different and enjoyed the behind the scenes takes. Thanks!
Awesome. Appreciate it. Thanks for watching!
Very cool behind the scene video!
Thanks! It’s not always easy to shoot videos, but it is fun to put it together with some friends.
Great video and please do the stack and firebox videos. Thanks!
Thanks for watching
Joe! Great video man! Love it! Keep up the work it’s only getting better 👍🏼👊🏼🙌🏼
Appreciate it! Means a lot. Still trying to get better with every video.
Awesome video man.
Great work. Love seeing y’all together.
The teamwork and friendships make for great content.
I’ve leaned a ton from you all I’m stuck here north of the border in Ontario and I need all the help I can get from Texas.
Appreciate it. Hope to share knowledge
Just found your channel, much love from the UK, filming and cooking is a killer for me,, Loving your style, and inspired, now wheres my camera, lol
Appreciate it. Thanks to for watching!
My 3 bbq heroes in one video
Thanks for watching.
what do you get when you have a bunch barbaque geeks in one place? a good time, that's what you get :-D
Agreed!
Awesome video, was a lot of fun to see some of the behind the scenes stuff. Nice job man.
Thanks for watching!
As a Texan and bbq lover, I judge a bbq place by how well they can make a sausage.
Great video mate looks a good squad to hang out with some top drawer looking grub on show there my man
They’re all great ppl. Thanks for watching!
Great video series!
Appreciate you it! Thanks for watching! Hope you got the notifications on to know when the next video will be!
Love that Korean newspaper comment!😊
I remember one video WAY back. You were at home with friends, and when the recipe thing came up, you or they (can’t remember) said something about a dog’s meat😅😅
I had a friend, Frank who was Mexican/Polish, and used to joke about using the hind leg of your favorite dog😅😅😅!
He said it was how he put LOVE into his dishes😂
Great video as always Joe
I know its not always the glamorous parts of the making bbq, but this is needed more to see the fun parts of everyone talks about off camera lol.
I agree, but it’s hard today if you’re just recording yourself. Which is why I can only make these videos when I’m with other people. Hahaha. Thanks for watching.
@@knoxavebbq Agreed, still great to see the behind the scene when able, keep up the good work!
@@yournextlevelsecrets appreciate you watching
Finally! I’ve been waiting all morning!! Edit: great video!
Haha. Sorry to make you wait. Appreciate you watching
Super cool video man
Thought it’d be cool to show you guys something different. Haha
This was really awesome. Cheers! ✌️
Thanks!
I was curious about the sticker on the window at Le Roy and Lewis 8:12 with the bottle of wine and glass slashed. Does it mean you cannot bring your own bottle of wine? If so, I do understand, is that it?
They are in a food truck park that has a bar and coffee shop. I don’t think you can bring in your own drinks. I think the sticker just means that they do not sell drinks at the truck
@@knoxavebbq makes complete sense. By the way, I wrote your buddy JY about a smoker I designed in a 3d modeling program that I feel is very revolutionary, in a proper sense, meaning not a crazy idea, but have not heard from him. I am a designer who has sold more than 5 million products worldwide (it ain't bragging if you tell the truth ... : ⁰ ) in any case, I am looking for a partnership from people who are the tipping point influencers. Want to talk about it? Nothing to lose.
@@knoxavebbq just realized JY can be Jeremy Yoder as well as Joe Yim! I was referring to the mad dude.
Joe what’s your thoughts on the goldees wrap method?
Do you need to let internal drop to a specific degree before wrapping it in foil for the long rest ?
It was really good. Idk. I haven’t done it before.
How do you smoke indoors like that? Is that roof one big vent system?
It was just storage. We weren’t cooking on those.
Best video ever!!!!!😂😂😂 Love chuds!!
He’s a great guy.
5:53 It’s fun to do bad stuff with my friends
Lol! Good eye
You do still got it joe!
Haha. It was good to hear.
Looking like your hard work is paying off! View increases, more comments and likes.... Awesome!
Yea. It’s been pretty cool to see the last few videos. Haha.
You still got it Joe! 👍
Haha. Appreciate it
2:40 So weird watching Chud without all of those cuts.
Doing the quick cuts is an annoying way to edit a shot, but it’s fun to do. Just wanted to show ppl the the reality of it. Lol!
So crazy to see behind the scenes.
Haha. We’re just normal guys
Awaiting the day the 3 meatsketeers of TH-cam open their own BBQ joint. 👍
Haha. Sorry to burst your bubble, but not gonna happen.
Cheeks is CHEEKS! Back in my, commercial, fishing days, my favorite fish was Sea Scamp ( you’ll never see it, it doesn’t make it to the fishery because it’s so good). My #2 is grouper cheeks😊
FYI, Sea Scamp IS in the grouper family, found in the Gulf of Mexico (maybe elsewhere, dunno), looks like a baby grouper (never over 10 pounds) and has a brown skin. The meat is just like pink shrimp, transparent.
This really is the bomb. I use a combination of “Try Me Tiger” seasoning (used to be called “Praise Allah”, years ago) and Swiss Knorr’s “Aramat”.
Season liberally, and cook over charcoal basting with the following: mix a pound of butter for a coupla minutes, add minced onion and lime/zest&juice while the butter is still hot. Lawry’s seasoned salt.
When you’re grilling the fish, baste (it’ll flame, burn the oil off and crystalize the lime sugar. Lemme know if you try it. Just don’t let the soot get on the fish.. light basting..
Thanks for watching!
Interesting to see Chud behind the scenes doing his thing. I'm not taken by it at all, but the guy has developed a good routine for those who like it. I'm not a fan of sensationalism at all...hence why I watch yourself...and Jeremy. Great content...and I get to see the real person.
I don’t think he’s still pretty much himself. But I appreciate it.
@@knoxavebbq I guess it's a work in progress. However, I do like the relaxed style. Easy to watch...and especially if you want to learn new things. I don't have to listen to hype.
Ah, I guess yall did try Salt Lick. What did you think?
Check out my last video!
Be careful lighting your chimney starter directly on the concrete. I’ve seen too many instances where the concrete has exploded from the heat.
👍
Nice peek behind the curtain👍😊
Appreciate it!
"Throw some acv on those ribs"
Joe!
one word.
Patreon
Haha. It has been on my mind
169? Shouldn't it be 169.1?
Does Meat Church fumble about this badly also?
Wouldn’t know. Haha.
Does this mean Jeremy is gonna learn how to make good sausage?
Idk. You’ll have to ask him. Haha
👍
👍
❤❤❤❤ hi
❤️❤️❤️❤️
Just watched the Maddest Scientist's video at your place,awesome!!!!! Joe Naka 4rm Namibia. Nuttin but🫶 for your work, high five.
Thanks for watching. I appreciate it. It’s not my place though. I just worked there.