I Challenged a World Champion to a Rib Cook-Off
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- เผยแพร่เมื่อ 30 พ.ค. 2024
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Mate I love your vids, but recently the Audio has been terrible. Anyway great content. Aussie from Brisvagus.
Pellet smoker sucks hard .How can you even try to lie . You sell this pellet BS . There are stupid people but it doesn't mean you should lie to them . CROOK!
Dealdash is a scam. Are you fine with promoting a company that scams people?
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Dealdash is a scam, clearly. Don't sully your good name with it. There are plenty of OTHER , legitimate sponsors out there. It presents itself like eBay crossed with a casino, but its mostly a barrage of fees and nonsense invested in that "deal" just to wind up with pallet junk from Amazon "dashed" to you in the end. Dealdash, scamming since 2009!
Eddy is excellent on camera. Great voice and tempo. Also, the ribs look phenomenal.
Putting a glove on the seasoning bottle is life changing. Instant sub.
I worked in restaurants for 15yrs and never once thought of that. Genius!
Or a piece of foil works too
I always wrap my seasonings that I plan on using in plastic wrap so I can touch the meat and spices back and forth with no issue. I sometimes will plastic wrap my patio door if I'm touching the meat constantly and walking in and out, like cooking up multiple batches of chicken wings or shrimp. You could do this with anything, fridge doors, cabinets, thermometers, oil or vinegar bottles, anything you don't want to worry about touching with raw meat hands. Then just peel it off and presto (I do just wipe everything off with a alcohol wipe briefly just in case. Takes like 5 seconds, but it's probably not even necessary).
who knew
Should have been a blind study so no one could sway their opinion
Great video as always only one criticism. I was hoping you would make two identical ribs, one on each smoker to see the difference purely between the cooking method.
I feel the same.
Agree!
Agree
I mean, as a science guy, aren’t you supposed to test one variable at a time?
Samsies
Jeremy, please ensure that you get to meet Johnny Trigg before not too much longer. He's currently 83, I think he's retired from the competition scene but even guys like Myron Mixon and Tuffy Stone bow down to Johnny Trigg.
A few years ago I made ribs for dinner and my son (maybe 5 at the time) said "Dad, you're the best chef, except for McDonalds". I feel you
I always wrap my seasonings that I plan on using in plastic wrap so I can touch the meat and spices back and forth with no issue. I sometimes will plastic wrap my patio door if I'm touching the meat constantly and walking in and out, like cooking up multiple batches of chicken wings or shrimp. You could do this with anything, fridge doors, cabinets, thermometers, oil or vinegar bottles, anything you don't want to worry about touching with raw meat hands. Then just peel it off and presto (I do just wipe everything off with a alcohol wipe briefly just in case. Takes like 5 seconds, but it's probably not even necessary).
Interesting! Eddy's definitely a legend. It certainly cemented in that it is the cook not the cooker
I'm an old person , And you are correct, and that's been the case since the dawn Of time... Another case in point It's the driver, not the car.
@@rodneypratt4324 Tale as old as time. Respect, my friend.
The glove wrap at 4.30. Of course! Head slap. Love it.
Great so see Eddy on the show. We bought a Cookshack Fast Eddy for our restaurant back around 2005. Still cooking strong!
Never seen a pellet smoker with a warming drawer. Very impressive
I don't think you "RUIN your day" it just depends on your mindset. Putting out great bbq is worth the time to me.
I was hesitant but I love my pellet more or less set it and forget about it for a couple of hours no worries
Jeremy, the fact that after years of making barbecue, you still do the "MMMMMM" after a first bite of a good piece of meat is magical. That feeling never goes away.
Great to see fast Eddy out there rockin' the ribs and keeping his game moving forward.
I've watched 5 hours of rib, brisket, and BBQ content on youtube over the past few days. This episode on your channel was a special one. Thanks for doing this for us to watch.
I have a Cookshack Fast Eddy FEC100. I also have a wood chunk accessory. The smoke intensity is indistinguishable from an offset smoker.
Agreed
Really like the pellet experiments you’ve been doing. They are both informative and entertaining. Would love to see a LSG pellet smoker with a 50/50 blend of pellets and LSG wood chips compare to an offset.
This
I agree, please review the LSG pellet & the Yoder pellet
Fast Eddy and the Real Deal. How can you go wrong? Highly enjoyable.
Always enjoy watching your videos! Learned a lot over the years. I truly appreciate you Jeremy!
Loved this! Always great to see Eddy sharing his knowledge. This was a great duo video.
This might be my favorite video of yours Mr Mad Scientist! Love it with your family and Eddy!
I’m regularly inspired by your videos! Thanks for continuing to develop your craft for all to see 😀
Been on an offset wood smoker for a couple years because of this channel. Practicing, perfecting, feasting. I appreciate your work. Keep it up!
Dude.... with the shaker condom tip.... like you said, worth the watch on its own! lol
What a great and relaxing video. I loved the soundtrack and the close-ups. I've had a pellet grill for 5 years now. I wanted the oven like ease and it hasn't disappointed.
I’m liking that fast eddy rig. That joker had everything!
Not gonna lie- that glove on rub bottle trick is amazing. I’ve been making such a mess all these years!
Learned ya a little something something today. Nice
Eddy is great on camera! Sensational looking ribs all round. Great pellet cooker too, I love the warming drawer
Top video mate. We have winter coming up, time for the Pellet Grill, always seem to battle with smoke. Offset in winter is a big job all the time trying to keep Temps just right. Thanks again fir the top videos, they are always entertaining.
Very good video! Thank you guys for making an informative video, worth watching! Nice to see the process and learn! Very cool!!!
Brilliant video, answered so many questions for me. This weekend's family cookout choice, thank you from the UK!!
Thanks so much, guys. I learned a lot; thought I had ribs down but there’s always more to consider. I’m a Weber Smokey Mountain guy looking to add a pellet grill, so these recent videos have been a great resource. Now I want ribs!
Pellet grill are donzo Master Built ended them you can run cheap charcoal lump or even wood. Treager is going bye bye
I'm kind of a snob about pellet guys, but Eddy had a lot of gems in this video, and I was clearly to quick to judge a book by its cover.
I inquired with Cookshack on the Flavor Enhancer Ed Maurin showed with the PG1000I. It is an accessory for the PG1000/PG1000I and can be used with pellets, wood chunks and charcoal. Per the info I obtained, it is not yet shown on the website, but can be ordered by phone with Cookshack for these models, and is designated as PM016.
I really enjoyed this video. I'm catching so many tips from just watching the cooking process.
Got damn that glove around the seasoning shaker.. so brilliant and I never thought of it 😆
I noticed that neither of you used the brown sugar, butter, honey, rub mixture when you wrapped your ribs. I've done the wrap with and without and the only difference i really noticed was a butch of liquid extra liquid in the foil and needed to let the ribs tack back up after opening when used the mixture. I'm also curious to see a 3 way comparison: offset, pellet, and gravity feed.
I learn so much from you and videos like this one really help me to BBQ better.
Thanks for the awesome and informative upload as usual, been watching your videos for quite some time, and decided to buy my first offset smoker this afternoon. Cheerz from South Africa.
The glove trick is cool! I always just used cling wrap, but will have to give this a try.
Love the Cowboys shirt under the apron 👏🏼👏🏼
Good to see Eddy. He used to participate in the Pellet Heads website. He helped me with a lot of struggles I had early on. Super nice and helpful. I wish there was a good forum to chat with him again!
Great video as always Jeremy! I would love to see you do a similar comparison, but with Harry Soo and one of his WSM’s.
Great vid.
I was the one (maybe not the only one) who made that "twice on Sunday" comment a while back - What's funny is that a year ago I rescued and restored a Weber Kettle from someone's bulk trash pile and since then, I may have used my pellet grill... maybe twice?... Not sure but, I've been having a great time experimenting with the Weber. My wife got a Weber Performer for her 20 year anniversary at work so, one Kettle is strictly for low and slow smoke and the other is for high temps like searing and chicken.
After a year of experimenting with the Weber, and to be completely honest, the taste difference is clear but, I'm not a professional griller by any stretch of the imagination.
In fact, I make sure tell my victims, (guests) that most everything that comes off the grill at my house is almost purely accidental and, I have my favorite pizza place on speed dial.🤣😂
So far I've never had to order pizza.
This was a great video! Cookshack makes incredible smokers. We have a huge FEC 750 that we use for company cooks. Two weeks ago we smoked 15 briskets on Cook Shack. It has a rotes sire and we put them fat side down at 190 for 12 hours. Then 250 for 3 more hours. Fat drips down on one below. They urn our perfect every time. My point is when we had a huge wood fired off set it worked us to death all night long.. Eddy is a legend and his reputation speaks for itself. Jeremy you did a really cool thing here. Down home with all the drama. Just two guys having good time. Thank you!
as someone who started on a weber kettle, moved to a cheap offset, then to pellet grill, now back to a charcoal grill - im just intrigued by the workings of different BBQs and that pellet looks like a whole nother world! would love to know more about it and how it works
I have one of the first Fast Eddy Cookshack pellet smokers and it's been wonderful. I think Eddy still does some schools down at the Cookshack factory, so you could attend a school and get some hands-on time on the pellet cookers at one of those.
Last thing you gotta try is a gravity charcoal bbq
This was your best video ever! The two of you are a perfect Yin and Yang. And the ribs looked great!
Nice! Watching some contests where drum smokers are kicking ass. Reminds me of Harry Soo pulling a couple of WSM 'drums' out of his minivan and winning a ton. I think a good experiment, especially when 'fat smoking' comes into the equation.
Great video. Learned a lot. Thanks!
I cook on my pellet smoker and love it. I totally agree that the stick burner gives a much richer smoke profile. The science sure is there to back it up. Worth mentioning, for many people the stronger smoke is a bit much and prefer a more subtle smoke. I love my pellet smoker but soon retiring and with more time on my hands would love to try my hand at an offset. Your videos are great information for a guy like me who loves to understand the science behind both.
I purchased the Fast Eddy's PG500 back in 2016 and love it, still smoking strong. It replaced my original Traeger and my GM Daniel Boone.
I really enjoyed this video, I sure hope you have more like this one!
Great video, loved watching the conversation between you guys
Great vid loved the whole thing more like this please
BBQ Legend: Fast Eddy. My first smoker was a Cook Shack Smokette. I used his techniques and recipes. Now using a Kamado Joe Big Joe 3 and Yoder YS640S. Use the Smokette as a holding oven (21-years old and still rocking strong @ 145 F).
I have an older Amerique from Cookshack as well as FEC100 and Lone Star Grills pellet grill. I prefer my pellet units for BBQ meats but like to use the Amerique for casseroles and such and also as a holding oven.
Great video. Those looked awesome. Maybe some more vids with eddy and the pellet cooker?
Excellent! Great cook from both of you folks.
Good to see Fast Eddy again! I'm from KC and have his smokers, and have met him several times. Great guy, and great tips!
You gotta bring this guy back!
I convinced my wife to get me a Pit Boes Brunswick Platinum pellet smoker 3 years ago. Recently I've been using charcoal pellets and a smoke tube. While I love the ease of it, I really prefer an offset xharcoal/wood smoker. Truth be told, I found a vertical charcoal/wood smoker I can share information on I want to get. Also note, if the host of this channel wants a pellet smoker to run through the ringer, I'm in the KC area.
Once again the offset remains the champion. I have an offset and I had a pellet grill. I still own my offset. Cheers!
super cool video! the kiddo is so cute: "Yummm!" 😂 possibly the most joyous segment of the vid. Thanks for putting this together, it was a great watch and gave me some ideas for my next rib cook 👍🏻
Awesome video. Loving it!
The Yoder influence: I'm using a smoke tube on my pellet grill. I am using the pellets you recommend. I am smoking a Volcano Shank today from Porter Road. I've learned more about smoking and using my pellet smoker from you than all others. I'm convinced for me a pellet smoker is best for me. Most of all by watching your videos, I know what is going on with my cooks when I check the progress of my cooks. Thanks for not only being a professional teacher, but a cooking teacher as well.
Super jealous! What a fantastic day of cookin! Love watching these videos
Fast Eddy is my all time bbq mentor/hero. I have taken two of his very first classes offered by Cookshack in Ponca City. I was so impressed that at the end of the first class, I purchased one the FEC100 smokers that we used in class, back in earyl 2000 and it is still kicking out lip smacking bbq. Since then, I have also bought the PG1000 pellet grill that I use for both smoking meat as well as grill burgers, sausage, etc. I even drove to Kansas City a few years later and purchased a truckload of Eddy's specialized pellets from his personal home. His championship rub is one of a kind....a winner. You picked the best pellet smoker pitmasters for this challenge. Thanks to you both for this side-by-side comparison.
We might well have been in the same class, and I also have an early FEC100.
I'm definitely trying the smoking the glaze thing. That's a great idea!! Good stuff guys !!
Very nice to see this comparison. I do Kamado and pellet ribs. My favorite are the Kamado less air flow I dont wrap using the sloroller a little wood with the B n B charcoal. I do 2 racks one salt n pepper and one same rub with bourbon bbq sauce glaze heavy.
Couldn't agree more with the smoker preference/comparison. And hence, why everyone should have both 😊 And I'm sure in just a few short years, Emma will come to love the BBQ WAY more than McDs.😉
This was a awesome experiment to see.
OMG the glove on the shaker, best advice all year! Thank you
Such a cool video! It goes to show all the ones out there that say offset is so much superior to a pellet smoker isn't always the case. Which I realize it took a world class pro to prove it, but there are some good BBQ that comes off a pellet smoker.
good vibe u guys.. dk why , but I'm smiling all the way watching ur video..
Love your content!! Thank you
Each smoker has its time and place. I use my Workhorse 1975 when I have a free day. My Cookshack pg500 on lazy days. Lastly my Gateway drum when I have no time. All different but are great under different circumstances.
Love this video. Would like to see a head to head on camp chef wood wind pro.
Great video! Very informative and hilarious!
I love the glove tip...THANKS!
I was heading to TH-cam to watch some Franklin barbecue vids and came across this one. Glad I did!! Then, I see you with a Franklin shirt on..lol. I knew I was in the right place. Excellent video!!
Thanks for putting this video together. This is so great. I just bought a Pellet grill and found the same thing. With a Pellet Grill, i get better flavor, more convenience. With my conventional charcoal grill + indirect heat grilling, I get more smokey flavor in my ribs, but i have to slave away all day
I have a Cookshack PG 500 and love it. Great video
Two fantastic cooks :) all 4 rib styles look fantastic
Babyback are my favorite. Great video
Good video. Offset is still tastier... BUT only if WELL tended...baby sit all day. My pellet smoker is a compromise... but gives tasty consistent flavor and Faster.
My favorite video you have done, thanks.
I like the challenge here. I believe that both an offset and pellet smoker make a great rib. However I personally love cherry splits paired with my rib smokes. BTW, love your content!
The Journeyman BBQ
Great video! Both technologies work depends on the pit master and experience Grilling is the true common sense of Science! That's what makes grilling a sacred art and fun! Thank you to the both of your Guys and testers!
Omg life changes with the glove over the bottle trick!! I've waisted so many gloves and paper towels trying to keep seasoning bottles clean
Great video as always. I would love to see the Weber against the off set sometime as well.
love the glove trick!! OMG why didn't I think of that sooner?!
Neat video! First heard of Fast Eddy a while back now since his championship rib recipe was featured in one of my first bbq cookbooks, Ray Lampe’s first book, “Dr. BBQ’S BIG-TIME Barbecue Cookbook”. HIGH quality video all the way! 👍 👍
Great video as always!
Thanks for bringing him on it . Helped me stayed on the video because he is like history.
I will have to use that tip for the seasoning bottle. It literally blew my mind when I heard it.
I really respect how honest this video is. All of them looked amazing
One of the nice things about the pellet grill is you get verv consistent results.
With that said, I added a Weber Smokey Mountain to my collection of outdoor cookers and I prefer baby backs on the WSM. More smoke flavor.
Loved the video. Good to see the genuine reactions as they try each rib.
I still don't have an offset smoker but maybe someday when i have a larger patio for sll of these :)
I have a couple of pellets and a couple of charcoal units. I would like to add a WSM. I like the idea of hanging ribs in it. I am not sure if I have the patience for a true offset. I think the charcoal units give me enough "tinkering" cooking time.
Great job! Good to see Fast Eddy out there doing bbq!
The glove trick is amazing so basic yet so brilliant