Jeremy thank you so much for not only teaching me how to run and offset and cook an awesome brisket but most important being an awesome friend. You my friend are the BEST!
Thanks buddy! I think I learned more in our time together than I ever expected. You’re truly a great guy and great creator. Keep up the good work and thanks for having us down to Florida!
@MadScientistBBQ he is a good dude. Doing collabs with smaller channels than him isn't necessarily going to benefit but he's doing it a lot lately too help everyone else out. What a good dude
Honestly this video gave the same energy as three kids enjoying and exploring their Christmas gifts. Just put a huge smile on my face! Good for you guys
Awesome video and I'm so happy Guga learned how to use an offset. Cool seeing Joe helping out too!!!! That brisket looked top notch Texas style!! Cheers guys!!!!!!!!!!
You two guys are my absolute favorite bbq TH-camrs. Seriously. Your commitment to experimentation and your humility stand out among the rest. In my opinion, you guys + Harry Soo are the best teachers. Thanks guys. Please do more content together.
I just made my first brisket. Took over 40 hours. I did low Temps and kept all the fat on it following your video and another person's video who left everything on it... Blew everyone's mind on how delicious it was... I've never had anything better! Thank you
@DZ4295DBW sounds crazy... but yes smoked 180ish for 10 hours upped it at 200 for 6 hours Then 250 for 4 Then, I wrapped it for another 4 Rested it at 150 for 16ish hours Amazing
@@jrf9198you gotta be careful giving out general temps like that. Temps depend on the specific smoker and specifically what size it is. I have to cook with much lower temps on my backyard smoker than I do my 500g.
@@TomManning-cs4elYes because when people work hard and make some money, they no longer deserve to be treated like human beings and should be punished incessantly by internet trolls for their success.
I like how Jeremy went from preaching (for years) about keeping a clean fire/smoke at all times, to now having "dirty smoke" on all his cooks! He knows he's a great cook but is humble enough to keep an open mind and willing to learn new things.
@@skfboiler after a few tests he found that having a dirty smoke at the beginning of a smoke or after wrapping doesn't negatively affect the taste of the meat.
@@skfboiler”dirty smoke” is the white smoke that exists when wood initially burns. As wood blackens and dries the smoke becomes “blue”. White smoke increases the bitterness. The idea is overload with white smoke for the first 4 hours and then back off to reduce the bitterness while maximizing the smoke flavor.
Jeremy, have you tried the offset for smoke, and then the pellet grill for heat. I tried this this past summer in 112-degree Tx heat. It turned out great. I save wood and time with this method.
i love this jeremy yoder, joe kim, bradley Roberson, aaron franklin, snows and now guga!!! im inspired. i watch you guy everyday im a student and it would be a honor to meet you guys 🫶🏿
Brisket is just awesome on a nice fall day outside. It's amazing for group camping. Especially with those golden spots next to the water. They're easy to care for between casts and cornhole.
Had a lotta years cooking on a, really piece of s*•t, smoker, but I know it WELL. This is a “boxy” 250 gal. offset, bought from somewhere in Alabama. My BEST cook, using this dinosaur, is on an overcast and misty morning. (I LOOK for them). High humidity and heavy barometric pressure. Using post oak and cherry, I can obtain a medium PURPLE smoke trail from the stack. Really IS magic!! The smoke exits, then flattens out and disperses maybe 2 feet above the stack. MAN!! The first time I luckily ACHIEVED this.. Spoiled me, for life. Been working with this “burn” for almost 2 decades: the old offset had to go. It had “warped” more times than the Starship Enterprise😅😊😊 ONE thing I found out..ground moisture entering into the firebox, through the air inlets, matters; but barometric pressure goes hand-in-hand I gotta be some kind of crazy, but I SWEAR…… I do have iPhone videos, JUST to show my cook-buddies.. I’d say the look of that purple smoke, the barely visible mist entering into the firebox grate AND the early morning light is as close to “mystical” as you can get
It would be nice to have you do some type of testing with smokers/grills that don't cost as much as a used car. I would love to have any of the high end smoker's, but those are really made for the competition guy (basically), retired and cooks couple of times a mth, or the look at what i have, guy. Sorry.. no offense. I feel that there are guys like myself who want a quality built and cool looking version in the $1000 +/- ballpark. The couple to few times a yr I cook but I still take it all seriously. I just looked, and this 1975 is a $4500 gril, and I won't spend that much for no more than I cook. To be clear, I am not knocking anyone who would, and it's not because I can't afford it. Trust me, I get why someone would, though.
Ive offset some Tri Tip with decent results, but my cheap tiny box cant fit brisket lol The collabs are amazing, Ive been watching you for a year and Guga for a couple years, and I still learn something new every time.
I was in the same situation for a long time. Just remember the principles you get from watching people will apply to any pit. You could probably do a brisket point and get great results!
@@MadScientistBBQ Cut down a brisket, I see what you are saying, I should try that. I was already looking at the 1957 smoker and am getting excited all over again like I did a year ago, The cold weather is here again!
Jeremy you are killing it. Embers TV, the colabs with everyone, it's epic to see the BBQ community all coming together in an approachable format to pass skill on. Thanks to @GugaFoods 1for always supporting smaller channels.
I remember years ago, before wagyu was heard of, and English butchers were selling Wagyu steaks. it was slightly more expensive then the normal rib eyes I use to get, but was the same weight, plus I read the reviews and everyone was 5 star and people saying it was the nest steak ever. So tried it. it was just like this one with the marbling of fat all the way through. It was gorgeous. reallly melt in the mouth, and the flavour was really nice. Blew the rib eye out out of the way. Not long after it was discontinued. I cant afford the other Wagyu on the market. Btw, love guga and you have my sub now :)
Great job. No surprise there given the quality of educator and judge there. Guga, check out ThermoWorks Billows and Signals devices. They work together to manage air flow on a fire. If you don't want to have to watch a smoker too closely there are very easy things you can do to make them more efficient, more automated, and maybe just tend to it 2 or 3 times during the day and once or twice at night on long cooks. With a few tweaks and tools you can make an offset smoker pretty convenient. Seriously: a few or more bricks act like thermal batteries storing heat and decreasing recovery time needed after opening the lid. I'd expect the quality of smoker you have to not need a stainless steel baffle over the firebox opening into the main smoker area, but if it doesn't already have one a 8 to 10" long stainless steel plate, bend the edge over 90 degrees, drill 3 or 4 holes, use stainless bolts and lock washers / nuts and bolt that plate over the opening going into the smoker.... It will push the heat to the middle and decrease the temperature gradient across the width of the smoker. I doubt this is needed on yours, but is a huge help to more consistent offset cooking. Being able to choke down the fire so that it has plenty of fuel but can't burn too fast means you'll have a very long lasting fire and only need a few pieces of lump charcoal or a new log very infrequently.
If you’re ever doing a master class in a Fl I would love to attend. You’ve taught me so much already and as a current teacher looking to leave, I would welcome any invite on starting in the bbq catering field.
Gugas natural msg recipe is a go to. So much I have requests for it. I prefer an offset smoker. Cant have one where im at now. Offset gives alot of flavor!
We need to know where the brisket came from!!!!! I know it is out of my price range, but i have to know. I might save up my money and get one. It must be done!
NO WAY!!!!! I can't believe you hooked up with Guga!!! I was just watching some of his videos earlier! I loved the hot burgers he made where even the buns were hot! You both have the best food channels! Thanks!
It's great to see you guys collaborate. You both do great work and Jeremy your videos are the reason I bought an offset smoker. It's not as nice as yours, but it does alright.
I cooked a brisket in the ground wrapped in agave leaves like traditional barbacoa and it turned out amazing. Probably damn near 1000 degrees when I put it in the pit and stayed for 10 hours overnight, and then sat in an ice chest for 3 hours. First brisket I’ve ever made and the best/juiciest brisket I’ve ever had by far.
Why do you put on the mean before making the fire? aren't you going to get a lot of white smoke which is going to influence the taste of your brisket? I always heard everywhere you need to wait for the blue smoke to put any meat on.
Jeremy, you say to keep the wrapping tight: what would happen if after it's wrapped, to use butcher's string to keep it close together, or is that superfluous?
During the wrap I didn't see you guys put the wagyu talo the Jeremy always does on his brisket videos. Did you guys purposely leave this step out or did I just miss it?
Did your workhorse you ordered ever come in yet ? Mine due to be delivered next week. Also that vevor warmer is great for the price I use mine all the time for cooks.
I think Jeremy got his ages ago, raved about it, then started getting other (probably sponsored) pits in, so hasn't shown his in a while sadly. Love mine, best BBQ investment I've made yet.
Thanks Jeremy! It's great to see another person like Guga learn about offset smoking. Just comes to show you that everyone has their own technique in how to barbeque and they all open to learning more techniques. This video also helped me conclude what smoker I'm going to buy (Workhorse 1969) thanks for your other video on this btw!. I did want to ask why a water pan was not used in this case. Was it because you were in Florida and the humidity was high?
![[#2024MAMA] ROSÉ (로제), Bruno Mars - APT. | Mnet 241122 방송](http://i.ytimg.com/vi/dgGqD28J6aQ/mqdefault.jpg)
Jeremy thank you so much for not only teaching me how to run and offset and cook an awesome brisket but most important being an awesome friend. You my friend are the BEST!
Thanks buddy! I think I learned more in our time together than I ever expected. You’re truly a great guy and great creator. Keep up the good work and thanks for having us down to Florida!
Giving Guga another way to cook meat might be dangerous.
@@michaelstewart9366 Let the experiments begin!
Now kith 🕊️
Guga you're looking great btw
love how calm guga was during this shoot - he’s such a cool guy and super fun and i’m glad to see that he carries charisma even when he’s dialed back
Tremendous guy. Truly a great dude
And he's totally respectful to his guests. you never need to put someone else down to lift yourself up.
That is the attitude of a student who is truly willing to learn.
@MadScientistBBQ he is a good dude. Doing collabs with smaller channels than him isn't necessarily going to benefit but he's doing it a lot lately too help everyone else out. What a good dude
@@melvingibson4525well, some of those smaller channels might have subscribers who haven't seen Guga
Honestly this video gave the same energy as three kids enjoying and exploring their Christmas gifts. Just put a huge smile on my face! Good for you guys
I love seeing some of my favorite internet chefs get together and make amazing looking food!! I couldn’t imaging the price tag on that brisket! 😮
I was about to post the exact same comment! Love this
Would be cheaper than 0,1 pound steak at Salt bae's restaurant
And better!
Haha I knew if we were cooking with Guga he would have something amazing.
They run like 300-350 ! You can get that exact brisket from grand western steaks ! Cooked one last week myself 😊
Awesome video and I'm so happy Guga learned how to use an offset. Cool seeing Joe helping out too!!!! That brisket looked top notch Texas style!! Cheers guys!!!!!!!!!!
Can you really call it Texas style since it had other spices?
You two guys are my absolute favorite bbq TH-camrs. Seriously. Your commitment to experimentation and your humility stand out among the rest. In my opinion, you guys + Harry Soo are the best teachers. Thanks guys. Please do more content together.
Awesome how this group of friends love to collaborate with each other. No ego so cool to see. Such a great video.
It helps when you have amazing guys like joe and Guga to film with
Love seeing Joe, Jeremy, and Guga collaborate like this!
I just made my first brisket.
Took over 40 hours.
I did low Temps and kept all the fat on it following your video and another person's video who left everything on it...
Blew everyone's mind on how delicious it was... I've never had anything better! Thank you
40hrs? Lol what
@DZ4295DBW sounds crazy... but yes
smoked 180ish for 10 hours
upped it at 200 for 6 hours
Then 250 for 4
Then, I wrapped it for another 4
Rested it at 150 for 16ish hours
Amazing
Bro way to long you wasted pellets or wood. Cook hotter. Start at 225 then crank it up to 275. To finish
@jrf9198 probably... but I had work for most of it and it still came out as the best brisket I've ever had
@@jrf9198you gotta be careful giving out general temps like that. Temps depend on the specific smoker and specifically what size it is. I have to cook with much lower temps on my backyard smoker than I do my 500g.
Great collaboration, so generous of you to give him the smoker. He will probably do some insane experiments on it!
I hope he does! Excited to see what he does it
😂😂😂😂 generous to give Rich people a gift
@@TomManning-cs4elYes because when people work hard and make some money, they no longer deserve to be treated like human beings and should be punished incessantly by internet trolls for their success.
@@TomManning-cs4el You got some issues bud
@@definitefenrir6598 just you keyboard coward
I like how Jeremy went from preaching (for years) about keeping a clean fire/smoke at all times, to now having "dirty smoke" on all his cooks! He knows he's a great cook but is humble enough to keep an open mind and willing to learn new things.
Someone, please explain the concept of having dirty smoke now during this cook.
@@skfboiler after a few tests he found that having a dirty smoke at the beginning of a smoke or after wrapping doesn't negatively affect the taste of the meat.
what is dirty smoke? @@Brandon-yq1tm
Jirby strikes again
@@skfboiler”dirty smoke” is the white smoke that exists when wood initially burns. As wood blackens and dries the smoke becomes “blue”. White smoke increases the bitterness. The idea is overload with white smoke for the first 4 hours and then back off to reduce the bitterness while maximizing the smoke flavor.
Jeremy, have you tried the offset for smoke, and then the pellet grill for heat. I tried this this past summer in 112-degree Tx heat. It turned out great. I save wood and time with this method.
Awesome colab and I love the more natural way Guga was talking and asking questions. I'd love to see more of this on both your channels
i love this jeremy yoder, joe kim, bradley Roberson, aaron franklin, snows and now guga!!! im inspired. i watch you guy everyday im a student and it would be a honor to meet you guys 🫶🏿
the collabs are awesome! BBQ is all about sharing great food with great people!
This is one fantastic video! So much knowledge shared - so many amazing fire management tips!
Yes!!! Guga finally has an offset! I cannot wait to see the experiments he comes up with! Great video you guys
What a collab! That brisket looked incredible, I bet it was a real treat to cook a piece of meat that beautiful.
Brisket is just awesome on a nice fall day outside. It's amazing for group camping. Especially with those golden spots next to the water. They're easy to care for between casts and cornhole.
Really curious as to whether you guys put the brisket straight into the holding oven or let the temp drop before holding.
The quality of you work and your passion deserves more. I will keep spreading the word. Thank you.
Way to talk about the fire without showing the fire. Amazing. Very educational! Good thing most of us already know how to lay a fire.
Had a lotta years cooking on a, really piece of s*•t, smoker, but I know it WELL. This is a “boxy” 250 gal. offset, bought from somewhere in Alabama. My BEST cook, using this dinosaur, is on an overcast and misty morning. (I LOOK for them). High humidity and heavy barometric pressure. Using post oak and cherry, I can obtain a medium PURPLE smoke trail from the stack. Really IS magic!! The smoke exits, then flattens out and disperses maybe 2 feet above the stack. MAN!! The first time I luckily ACHIEVED this..
Spoiled me, for life. Been working with this “burn” for almost 2 decades: the old offset had to go. It had “warped” more times than the Starship Enterprise😅😊😊
ONE thing I found out..ground moisture entering into the firebox, through the air inlets, matters; but barometric pressure goes hand-in-hand
I gotta be some kind of crazy, but I SWEAR…… I do have iPhone videos, JUST to show my cook-buddies..
I’d say the look of that purple smoke, the barely visible mist entering into the firebox grate AND the early morning light is as close to “mystical” as you can get
It would be nice to have you do some type of testing with smokers/grills that don't cost as much as a used car. I would love to have any of the high end smoker's, but those are really made for the competition guy (basically), retired and cooks couple of times a mth, or the look at what i have, guy. Sorry.. no offense. I feel that there are guys like myself who want a quality built and cool looking version in the $1000 +/- ballpark. The couple to few times a yr I cook but I still take it all seriously. I just looked, and this 1975 is a $4500 gril, and I won't spend that much for no more than I cook. To be clear, I am not knocking anyone who would, and it's not because I can't afford it. Trust me, I get why someone would, though.
i like the way he explained trimming the brisket, not letting it go to waste and let it shine somewhere else
I take my hat off to guga. 4.5 million subs and never cook3ed on an offset. Well done sir !
Ive offset some Tri Tip with decent results, but my cheap tiny box cant fit brisket lol The collabs are amazing, Ive been watching you for a year and Guga for a couple years, and I still learn something new every time.
I was in the same situation for a long time. Just remember the principles you get from watching people will apply to any pit. You could probably do a brisket point and get great results!
@@MadScientistBBQ Cut down a brisket, I see what you are saying, I should try that. I was already looking at the 1957 smoker and am getting excited all over again like I did a year ago, The cold weather is here again!
Thank you guys so much. Best tutorial on offset smoking. Thank you
Jeremy you are killing it. Embers TV, the colabs with everyone, it's epic to see the BBQ community all coming together in an approachable format to pass skill on. Thanks to
@GugaFoods 1for always supporting smaller channels.
I remember years ago, before wagyu was heard of, and English butchers were selling Wagyu steaks. it was slightly more expensive then the normal rib eyes I use to get, but was the same weight, plus I read the reviews and everyone was 5 star and people saying it was the nest steak ever. So tried it. it was just like this one with the marbling of fat all the way through. It was gorgeous. reallly melt in the mouth, and the flavour was really nice. Blew the rib eye out out of the way. Not long after it was discontinued. I cant afford the other Wagyu on the market. Btw, love guga and you have my sub now :)
Love this colab need more! Crazy the amount of knowledge in this video!
Glad you enjoyed it!
Great job. No surprise there given the quality of educator and judge there.
Guga, check out ThermoWorks Billows and Signals devices. They work together to manage air flow on a fire.
If you don't want to have to watch a smoker too closely there are very easy things you can do to make them more efficient, more automated, and maybe just tend to it 2 or 3 times during the day and once or twice at night on long cooks. With a few tweaks and tools you can make an offset smoker pretty convenient.
Seriously: a few or more bricks act like thermal batteries storing heat and decreasing recovery time needed after opening the lid.
I'd expect the quality of smoker you have to not need a stainless steel baffle over the firebox opening into the main smoker area, but if it doesn't already have one a 8 to 10" long stainless steel plate, bend the edge over 90 degrees, drill 3 or 4 holes, use stainless bolts and lock washers / nuts and bolt that plate over the opening going into the smoker.... It will push the heat to the middle and decrease the temperature gradient across the width of the smoker. I doubt this is needed on yours, but is a huge help to more consistent offset cooking.
Being able to choke down the fire so that it has plenty of fuel but can't burn too fast means you'll have a very long lasting fire and only need a few pieces of lump charcoal or a new log very infrequently.
Guga brings people together, such a good guy.
time for a test what experiments can u do with offset
I always thought Jeremy was a big dude. Guga is a absolute UNIT of a human being! Awesome video guys! Two of my favourite TH-camrs! Thank you! 🤘😁
Could i suggest playing the background music little lower. It's kinda distracting with headphones
I was looking at 1975 offset a couple of weeks ago. nice to see it in action
Absolutely loved this video guys! 2 of my favourite you tube channels collab and create an amazing video love it guys !!
Guga will put this new skill to good use.
I hope so!
If you’re ever doing a master class in a Fl I would love to attend. You’ve taught me so much already and as a current teacher looking to leave, I would welcome any invite on starting in the bbq catering field.
Great video!!! A little suggestion is to bring the volume up, it was way to low, I have headphones and I barely hear the audio.
Gugas natural msg recipe is a go to. So much I have requests for it. I prefer an offset smoker. Cant have one where im at now. Offset gives alot of flavor!
Oh wow, no binder before seasoning! I thought that was a pretty necessary step. Learned something new today!
unexpected begining sound i was looking for second video playing
Watched both channels. Love the crossover.
Guga going old school. Nice watching my favorite BBQ guys make a great Brisket...
Unreal that he has done brisket in a microwave but not an offset!
We need to know where the brisket came from!!!!! I know it is out of my price range, but i have to know. I might save up my money and get one. It must be done!
NO WAY!!!!! I can't believe you hooked up with Guga!!! I was just watching some of his videos earlier! I loved the hot burgers he made where even the buns were hot! You both have the best food channels! Thanks!
Great video. The wagu looks amazing. Nice to see Joe in this one he's got a great channel as well.
2 of my favourite dudes to watch on youtube.
I’m so glad y’all teamed up my two top meat cooking heroes!! On one video 👌
I love collaboration videos. Great work, both of you. What a fun experience!
It's great to see you guys collaborate. You both do great work and Jeremy your videos are the reason I bought an offset smoker. It's not as nice as yours, but it does alright.
Love both of you guys. I love all my BBQs I own. I learn so much from both of you guys. Cheers!
Do a review/cook on the new Old country G2 offset
Two of my favourite TH-camrs. Its truely Christmas.
I cooked a brisket in the ground wrapped in agave leaves like traditional barbacoa and it turned out amazing. Probably damn near 1000 degrees when I put it in the pit and stayed for 10 hours overnight, and then sat in an ice chest for 3 hours. First brisket I’ve ever made and the best/juiciest brisket I’ve ever had by far.
Love all of the colabs with the BBQ families!
It’s been really fun!
Where’s the beer drinking?
Good show guys! LOVE the collaboration between you two. Great partnership!
Why do you put on the mean before making the fire? aren't you going to get a lot of white smoke which is going to influence the taste of your brisket?
I always heard everywhere you need to wait for the blue smoke to put any meat on.
i love a offset smoker especially for ribs
You should do a review/test cook on the new old country G2 pit.
The season application was expert!
looked amazing,you guys are quite the a team
Learning cooking technique can be a long grueling process and this video shows that!
Oh look, 3 of my BBQ uncles having a chat together....... This is awesome!
Omg... it would be my husband dream to have dinner and eat with these guys...love love love. Invite me to dinner. Keep up the good work
For a backyard cook. What warmer do you recommend? Thanks for amazing content.
Nobody outside restaurants recommends warmers
Guga taught me how to grill beef, you taught me how to smoke beef. I love this collab!
Jeremy! What did you expect you raided Guga's fridge, wagyu all the way around. Thanks you guys for another amazing video.
Looks like a huge brisket! What was its weight?
The Guga Rub BBQ and Steakhouse would be a nice restaurant idea. Just saying. Florida vacation destination. Think about it.
Jeremy and Joe are the best!, Thank you guys! awesome vid
Heart droped when Guga added the salt😂
The glare from Guga shining bald head was hilarious!You can tell he shaved it the day before the shoot!
This was a very awesome video. Thank you both.
Jeremy, you say to keep the wrapping tight: what would happen if after it's wrapped, to use butcher's string to keep it close together, or is that superfluous?
So what was in the foil between the brisket and wood block?
During the wrap I didn't see you guys put the wagyu talo the Jeremy always does on his brisket videos. Did you guys purposely leave this step out or did I just miss it?
Two of my Favs!!! Awesome. You both are the BEST! Love you both
Guga: "Sorry, we're no longer friends."
Also Guga: "Goodbye friend."
Great video/class/show! My only problem with this production is not being able to eat the results.
Two of my favorite TH-camrs. At the same time, you two are awwkkkkkkward together on camera lol
Right? They seem like they're pissed at eachother.
Your videos have really improved with all the different angles and great editing. Some day i'll get on your level. Keep it up!
Foil boat method is my go too, I like it better than butcher paper
I love reverse offset but offset it good too
Fun stuff! Great job Jeremy, Joe and Guga! Congrats on your new offset!
By the way, Goldees doesn't season there sides and they are voted #1 in Texas style BBQ. Just saw this on a Eat more Vegans video.
Did your workhorse you ordered ever come in yet ? Mine due to be delivered next week. Also that vevor warmer is great for the price I use mine all the time for cooks.
I think Jeremy got his ages ago, raved about it, then started getting other (probably sponsored) pits in, so hasn't shown his in a while sadly. Love mine, best BBQ investment I've made yet.
@@draskuul Dude goes through SO many pits lol
Yeah I have mine. My brother was borrowing it to launch his own bbq business. I finally got it back. The workhorse 1975T is awesome!
@@draskuulI don’t accept any sponsorships from pit builders.
@@MadScientistBBQthat’s what I have coming. It was in finally production last week. So it should be here this week coming.
Thanks Jeremy! It's great to see another person like Guga learn about offset smoking. Just comes to show you that everyone has their own technique in how to barbeque and they all open to learning more techniques. This video also helped me conclude what smoker I'm going to buy (Workhorse 1969) thanks for your other video on this btw!.
I did want to ask why a water pan was not used in this case. Was it because you were in Florida and the humidity was high?
BADASS!!!!! Two of my favorite TH-camrs
Love love the crossovers! Love it when other channels I watch get together! 🎉
Ayy, the colab that's been needing to happen, here it finally is!
How has Guga been involved in all this cooking with fire but never used an offset?
I think its great to see a meat cooking master seems like a big kid ,getting taught by other true experts.
cool give away is there gonna be a video on who wins. doesn't the fire on the bottom of offset promote rust ?
I would eat that butcher paper after you unwrapped it. Even that smoked log looked delicious!
My 2 favorite channels. Great video fellas.