Very often people ask me about the items I use on my videos. I have listed a few of the items and have a link for my Amazon store. Hopefully you will check out my affiliates and help to support to my channel at the same time. Items I frequently use in my videos Get your own Lion Grill: www.anrdoezrs.net/links/8786432/type/dlg/www.bbqguys.com/lion-premium-grills/32-inch-built-in-gas-grill-l75000-stainless-steel-propane Get a Weber performer: www.anrdoezrs.net/links/8786432/type/dlg/www.bbqguys.com/weber/performer-deluxe-22-inch-freestanding-charcoal-grill-with-touch-n-go-ignition-black My Amazon Store: www.amazon.com/shop/texasstylecuisine Campmaid: www.campmaid.com/#_l_2r Remember to use ChefJohnny at checkout for a 20% Discount. Cabela's: goo.gl/D2EzU8 __________________________________________________ Disclaimer: Some of these links go to my videos or a friends or my website and some are affiliate links where I will earn a small commission if you make a purchase. Shopping through these links is a great way to support the channel so I can keep making interesting videos to help you. Thanks Chef Johnny
I tried this recipe out this weekend and it turned out great. I didn't have as much luck as you getting that great seared meat but it still tasted great and poured the juice, peppers, onions and mushrooms over rice. I think it was too cold out for my grill. Ended up cooking with my dutch oven it in the house oven. 350 for a little over 2 hrs. Thanks for posting and showing us a great meal.
Cooked this for dinner tonight in a Le Creuset Dutch Oven - just baked it in the oven at 350 degrees and you were dead on at 2 hours....excellent and so simple! I did lay foil over the meat so it would braise then placed the lid on. Couldn't taste the Dr Pepper, just adds a nice mild sweetness and blends well with the fat drippings. It could be a sugar bomb because your getting it from the soda, sauce and rub. I estimate 50g of sugar per half rack of baby backs. So if you're using a high sugar rub might wanna go with Budweiser instead of Dr Pepper - and I wouldn't drink a soda with the meal (best with beer anyway). I did use Everglades rub with a bottled BBQ sauce - both of which are high sugar. Also the pot looked like a mess but it cleaned up easily with a soft sponge after a brief soak.
These is some some Dutch oven goodness there! Those look amazing! been watching you forever glad I got to meet a little! Thanks so much sir! Bryan ( little Art)
We just got a set of Dutch ovens and I've been wanting to do some ribs in them. Martha always rolls her eyes and scoffs at the idea. That ain't gonna stop me. Thanks for this video - it will be my guide!
Well I am about out of deer only have some burger left. The good news is, the season is on the way. I am actually working on the feeders, getting ready. Not many quail around my place, we have a couple of coveys, but we dont shoot them. Maybe I will pick some up sometime. I do have a couple of killer recipes for them. I am planing no doing a dove video also, this fall. Thanks for watching and for the comment.
Ray Mack's Kitchen and Grill clean it good. If it has rust or build up in it you can put it in a self cleaning oven. Once it is clean warm it and put a light coat of shortening. Them place in an over upside down at 500 degrees for about two hours. I usually do mine at night. Then Turk off the oven and let it cool when they come out they should be a good black. I usually do two or three coats. Best thing to cook first is fry fish or something like that.
After seeing this video and comparing it to my spare rib cooking. All I could say was WOW, bow down and say, " I am not worthy, I am not worthy". But after your generosity of sharing this video, I believe I can become worthy and make those spare rids do what it do in that Dutch Oven! Thanks! And keep them coming.
Hey Rick thanks for stopping by. Life has been busy here for the last 7-8 months. I put out a video last week on grilled fajita tacos and grilled squash. Today I have a rabbit fricassee video coming out. So I am getting back into the swing of it. I am on vacation so nothing next week but the next I will be home so I will have a turkey taco video. It is edited and waiting to be uploaded. Thanks for checking on me and I am glad you enjoyed that rub video.
Nice! ribs looked amazing! I like your "always able to read the Manufacturer" spinning technique. I just spin in opposite directions, and get myself confused. Your way seems to keep form that. Gonna try it next time I have the ovens out.
I love my Dutch oven, I use it all the time. You commented on my Beer can chicken video, however it's not showing when I go to it. I wanted to tell you THANKYOU very much.
Thanks for stopping by. Not sure why it did not show up, you can never tell about these dang computers. I just said I liked the yardbird and subbed your channel. Oh and gave a thumbs up
That sure does beat the old crock pot. I liked how your specialty rub stuck to those ribs very well done sir. nice way to break in that new Cabela's I have to give that Doctor Pepper a try I've seen it done several times and now I have a reason to try it again and always thank you sir
This easy recipe is on my to-do list. It can't be any easier than this. BTW, Chef, any chance of seeing you make and cook empanadas soon. Can't wait. Thanks.
James empanadas are on my short list of things todo. I do have a few videos already finished and ready to go. But I may be able to squeeze it in before school starts again. Thanks for watching and for the comment.
Chef Johnny, use a trivet with 3" legs under the DO and you will get more consistent heat on the bottom. You can make this with three horseshoes welded together and use nuts welded on the bottom so you can adjust the height with 5/8" bolts.
you have been watching to much Kent Rollins buddy. lol I do use a trivet now and then. usually with a cake or maybe breads. You can see my horse shoe trivets in some of my videos. I usually just set lids on them or pots sometimes. Mine have railroad spikes welded to them about 3" long
Looks great but With some ribs submerged in the liquid and others on top how do you get even cooking without the ones on top being dry and the ones in the liquid falling apart ??
Terry the cooking inviroment inside of the DO is so moist that the top ones do not dry out. Now if you really over cooked them and they were real close to the top you could burn the ones near the lid. But I have never had that problem. If you want to you could stop half way through and give them a stir or atleast baste the ribs ontop.Great question thanks so much for asking. I appreiciate you watgching and leaving a comment.
Terry thank you so much I do appreciate the kind comment. I tried to respond as fast as I can, it’s not always that fast. Glad ya found my channel. I post up on Tuesdays at 9:00AM and Wednesdays at 5:00 I have a live Q&A The on Saturdays at 11:00 I post a video. They were on Fridays but I am seeing if I get more traffic on the weekend. If I don't post it will be on Saturdays, but since last October I have only missed posting two videos a week four times. So usually it is there. Again thanks for stopping by.
I sure do Keith. Now after saying that I will tell ya. If you do take them to falling off the bone the membrane can help hold them together, but i did ot do that. Thanks for watching and for the comment.
Very often people ask me about the items I use on my videos. I have listed a few of the items and have a link for my Amazon store. Hopefully you will check out my affiliates and help to support to my channel at the same time.
Items I frequently use in my videos
Get your own Lion Grill: www.anrdoezrs.net/links/8786432/type/dlg/www.bbqguys.com/lion-premium-grills/32-inch-built-in-gas-grill-l75000-stainless-steel-propane
Get a Weber performer: www.anrdoezrs.net/links/8786432/type/dlg/www.bbqguys.com/weber/performer-deluxe-22-inch-freestanding-charcoal-grill-with-touch-n-go-ignition-black
My Amazon Store: www.amazon.com/shop/texasstylecuisine
Campmaid: www.campmaid.com/#_l_2r
Remember to use ChefJohnny at checkout for a 20% Discount.
Cabela's: goo.gl/D2EzU8
__________________________________________________
Disclaimer: Some of these links go to my videos or a friends or my website and some are affiliate links where I will earn a small commission if you make a purchase. Shopping through these links is a great way to support the channel so I can keep making interesting videos to help you.
Thanks
Chef Johnny
:)
I tried this recipe out this weekend and it turned out great. I didn't have as much luck as you getting that great seared meat but it still tasted great and poured the juice, peppers, onions and mushrooms over rice. I think it was too cold out for my grill. Ended up cooking with my dutch oven it in the house oven. 350 for a little over 2 hrs. Thanks for posting and showing us a great meal.
Thanks for watching and glad you got it cooked up.
Cooked this for dinner tonight in a Le Creuset Dutch Oven - just baked it in the oven at 350 degrees and you were dead on at 2 hours....excellent and so simple! I did lay foil over the meat so it would braise then placed the lid on. Couldn't taste the Dr Pepper, just adds a nice mild sweetness and blends well with the fat drippings. It could be a sugar bomb because your getting it from the soda, sauce and rub. I estimate 50g of sugar per half rack of baby backs. So if you're using a high sugar rub might wanna go with Budweiser instead of Dr Pepper - and I wouldn't drink a soda with the meal (best with beer anyway). I did use Everglades rub with a bottled BBQ sauce - both of which are high sugar. Also the pot looked like a mess but it cleaned up easily with a soft sponge after a brief soak.
Sewal 805 that sounds fantastic thanks for sharing your cook. Beer does work well. 👍🏻👍🏻👍🏻
Nice Cook. I like simple, made my mouth water. And you're the first person I've seen brush or sweep off the ash. I sweep mine all the time.
😊
Thanks for watching.
These is some some Dutch oven goodness there! Those look amazing! been watching you forever glad I got to meet a little! Thanks so much sir! Bryan ( little Art)
Bryan glad you liked it and so glad you have been following the channel.
Thanks for the tip on how to lay out the coals. I've always made a pile in the center. Can't wait to try it out!
Glad that it helped you out. Thanks for watching and for the comment.
Vicky I have a few Dutch Oven videos posted. Some have charcoal briquettes and some with wood coals. You may want to watch them also.
We just got a set of Dutch ovens and I've been wanting to do some ribs in them. Martha always rolls her eyes and scoffs at the idea. That ain't gonna stop me. Thanks for this video - it will be my guide!
Glad I could be of help to ya. Thanks for watching and commenting
I always like watching your dutch oven videos. I'd love to see one w/ a tough cut of deer or some quail in the dutch oven. Keep 'em coming. THANKS!
Well I am about out of deer only have some burger left. The good news is, the season is on the way. I am actually working on the feeders, getting ready. Not many quail around my place, we have a couple of coveys, but we dont shoot them. Maybe I will pick some up sometime. I do have a couple of killer recipes for them. I am planing no doing a dove video also, this fall. Thanks for watching and for the comment.
Man oh man I LOVE the foods of summer! Thanks Chef!!!
Thanks Alicia, appreciate you watching and commenting
This is one killa video...man You did your thing my friend. I have a question for you, how can I season a cast-iron pot?
Ray Mack's Kitchen and Grill clean it good. If it has rust or build up in it you can put it in a self cleaning oven. Once it is clean warm it and put a light coat of shortening. Them place in an over upside down at 500 degrees for about two hours. I usually do mine at night. Then Turk off the oven and let it cool when they come out they should be a good black. I usually do two or three coats. Best thing to cook first is fry fish or something like that.
Great video, I will definitely give these ribs a try. I really like the tutorial on using the dutch oven. Cheers my friend,
Jaxx Drinkwater thanks buddy
After seeing this video and comparing it to my spare rib cooking. All I could say was WOW, bow down and say, " I am not worthy, I am not worthy". But after your generosity of sharing this video, I believe I can become worthy and make those spare rids do what it do in that Dutch Oven! Thanks! And keep them coming.
You are to kind thank for comment. I sure do appreciate you taking time to watch.
Rick here from Australia,haven’t seen you for awhile,love that recipe 👍
Hey Rick thanks for stopping by. Life has been busy here for the last 7-8 months. I put out a video last week on grilled fajita tacos and grilled squash. Today I have a rabbit fricassee video coming out. So I am getting back into the swing of it. I am on vacation so nothing next week but the next I will be home so I will have a turkey taco video. It is edited and waiting to be uploaded. Thanks for checking on me and I am glad you enjoyed that rub video.
Nice! ribs looked amazing!
I like your "always able to read the Manufacturer" spinning technique. I just spin in opposite directions, and get myself confused. Your way seems to keep form that. Gonna try it next time I have the ovens out.
Karl O Thanks for watching. Glad you got a tip you can use.
I love my Dutch oven, I use it all the time. You commented on my Beer can chicken video, however it's not showing when I go to it. I wanted to tell you THANKYOU very much.
Thanks for stopping by. Not sure why it did not show up, you can never tell about these dang computers. I just said I liked the yardbird and subbed your channel. Oh and gave a thumbs up
Texas Style Cuisine I returned the favor
That sure does beat the old crock pot. I liked how your specialty rub stuck to those ribs
very well done sir.
nice way to break in that new Cabela's
I have to give that Doctor Pepper a try I've seen it done several times
and now I have a reason to try it again and always thank you sir
Glad you liked it. Thanks for watching and for the comment.
This easy recipe is on my to-do list. It can't be any easier than this. BTW, Chef, any chance of seeing you make and cook empanadas soon. Can't wait. Thanks.
James empanadas are on my short list of things todo. I do have a few videos already finished and ready to go. But I may be able to squeeze it in before school starts again. Thanks for watching and for the comment.
Chef Johnny, use a trivet with 3" legs under the DO and you will get more consistent heat on the bottom. You can make this with three horseshoes welded together and use nuts welded on the bottom so you can adjust the height with 5/8" bolts.
you have been watching to much Kent Rollins buddy. lol I do use a trivet now and then. usually with a cake or maybe breads. You can see my horse shoe trivets in some of my videos. I usually just set lids on them or pots sometimes. Mine have railroad spikes welded to them about 3" long
This is great. What do you do with all the liquids? I heard you say gravy. What are you using it on? thanks
I have served them with rice, mashed potatoes and I have poured it over bread. Thanks for watching.
@@TexasStyleCuisine Going to be trying this in the next couple of weeks. THanks
@@danpalex You wont be dissapointed. Let me know how they turn out.
Going to try these
Great, let me know how they turn out.
Awesome recipe!!!
Thanks for watching
Oh boy those looked amazing!!! Love my cast iron!!! I'm a new subscriber!!!
Onion's Smoke Shack thanks for watching and for the sub
These look so good!
BritishCook thanks appreciate you dropping by the channel.
Looks great but With some ribs submerged in the liquid and others on top how do you get even cooking without the ones on top being dry and the ones in the liquid falling apart ??
Terry the cooking inviroment inside of the DO is so moist that the top ones do not dry out. Now if you really over cooked them and they were real close to the top you could burn the ones near the lid. But I have never had that problem. If you want to you could stop half way through and give them a stir or atleast baste the ribs ontop.Great question thanks so much for asking. I appreiciate you watgching and leaving a comment.
Texas Style BBQ Cuisine Thanks for the quick response Johnny !! Just discovered your channel. Love your style and presentations !!
Terry thank you so much I do appreciate the kind comment. I tried to respond as fast as I can, it’s not always that fast. Glad ya found my channel. I post up on Tuesdays at 9:00AM and Wednesdays at 5:00 I have a live Q&A The on Saturdays at 11:00 I post a video. They were on Fridays but I am seeing if I get more traffic on the weekend. If I don't post it will be on Saturdays, but since last October I have only missed posting two videos a week four times. So usually it is there. Again thanks for stopping by.
Great Tasting Ribs my Friend...New Subscriber!!
Thanks allot. I do appreciate the comment and for you taking time to watch.
thank you!!
Thanks for the comment and for watching
Great presentation. Ribs looked Killer, But You Didn't Taste Them?
Early video. I learned to show the bite. Lol Thanks for watching
looks great
Thanks Daniel appreciate your watching
Awesome! However bad focus upon oven lid opening ruined the magic.
Dimitar Dimitrov sorry about that we have a new camera now and are trying to get that better. Thanks for watching and for the comment
when doin em like this,,,do u remove the membrane-----boy howdy,,,,they sure look tasty
I sure do Keith. Now after saying that I will tell ya. If you do take them to falling off the bone the membrane can help hold them together, but i did ot do that. Thanks for watching and for the comment.
taste your food!!!!!
lol I always do these days and give a description. Thanks for watching. Oh they did taste very good.
oh mercy!!!!
Thanks for watching and for the comment.
Can you taste the Dr Pepper? I might wrap some with a little Dr Pepper
I dont have good enough taste buds to pull out the Dr Pepper but it does have a nice sweet taste.
No, there's so many other flavors from the rub, sauce, fat and vegetables. It just adds a mild sweetness, very good!
🤤🤤🤤🤘🔥👍🏕
Thanks for taking the time to watch.
What a fail
Not really sure why you would say that. They were tender, tasty and everyone loved them. But I do appreciate you stopping by and for the comment.
thank you !!
Thanks for watching. I hope the recipe helps.