What do you think - anything you'd do differently? Watch th-cam.com/video/ALsxh2P1Tq0/w-d-xo.html (The Best NY Pastrami @ Home - Did Joe Carroll Teach Me Well?) next!
I’ve known for years that I could cook under the normal temperature and not get sick based on the amount of time a person holds the food to make it food safe. Every time I try to explain this to people with the same chart you showed, people flip out when I cook my chicken breast to 158° and hold it for the proper time. Lol. Great video. Very informative.
I would love to see you take the best techniques/flavors from all the restaurants and make each meat, combining techniques/flavors that you think would make the ultimate meats.
Al, Great video! That USDA temp/time information is so important to share. Mad Scientist and Meathead have been relating this for a while now. I don’t understand why someone would not let the meat/poultry sit for that extra short time anyway, but still important. So glad you got to the bottom of your previous mistakes and nailed both the ribs and the turkey. Unusual size reference! No rodents on Al bbq, or to paraphrase another line: Never go against a Sicilian or Al when death or bbq are on the line!😂 Keep up the great work! I think you need to investigate Goldees’’/ Ribbees’ rotisserie ribs vs the regular smoker ribs, but not sure how you can do this without a rotisserie.
"Never go against a Sicilian or Al when death or bbq are on the line!" lol Ben you nailed it! I do wonder about the rotisserie, but after recreating these several times now I really think it's more of an efficiency thing than a finished product quality question - but I guess I could find someone with a rotisserie to let me test on........
Dang I got to buy a WUSS to step up my mixing of sauces to the next level! Brining turkey or bird is a key step in making fowl more juicer and glad you remembered they buy pre-brine turkeys. I also think that the quality of the meat is also key to turning out better food. Your turkey with your garlic butter is the way I would go because of flavor and health reasons. Please figure out how to make this wonder turkey on a kamado so I can copy for Thanksgiving in a few months. Loved the look of those ribs and how juicy they came out. Looks like thinner sauce might have something to do with how well the sauce infuses into the protein. I did some really great tasting ribs the other night, but yours were a lot more juicer than mine. I used a thicker sauce in a kamado. I need to try holding in the oven for several hours too to see how different that resting is than just wrap and wait. I would like to see beef ribs along with trying to develop this juicy look and the taste on a kamado where you can't do a dirty smoke. Maybe you tell me that I just have to invest in more cooking toys.
First of all - you definitely need to invest in new cooking toys even if it's just for your mental health lol. But I think we can do this in the Kamado. For the cold smoke I think we'll need to use a temperature controller like a Thermoworks Signals/Billows (or equivalent) to maintain a minimum food safe temp since we can't run with dirty smoke - but we can do it. I'll keep working on it for you while you shop for stick burners!
@@BehindTheFoodTV I willing to buy a stick burner. Just got to figure out hardwood in Denver area at a reasonable rate. Keep up the testing and improving the taste. You and Nick are my go to guys! .
I did an experiment this past Wens. What I test was their seasoning put on the day before I smoked vs right before seasoning. The meat I used brisket and beef ribs. The day before seasoned had an over all more salty flavor . While the right before had a saltier bark. I like the salt taste in the entire piece of meat.
hmmm... I'm going to try the turkey with garlic "chicken-tallow" 😉 and beef & lamb ribs with that glaze. I'll keep ya posted! (but you knew that already!)
By chance, where did you get the 3 spout bottle for the ribs? Love to have a link for all of us viewers. AWESOME comeback on the turkey breast and ribs. They are FIRE!!!
Hey Al, I learned a lot through these series and I'm definitely making turkey this way from now on. The small whisk is really popular with fans of Binging With Babish as well.
My opinion on using phase is that you or your customer are not really eating the product. You will ingest some of course. But its mainly for getting that flavor on the outside and keeping the meat saturated. But i have used butter and garlic powder the same way. Awesome cook!
Al, I ran into the same problem finding turkey breast. Closest I could find was a honey brined breast and it was $7.99/lbs! That's way too expensive for turkey IMHO. So I'm trying this method with a pork tenderloin. I rolled it up like a pinwheel and tied it to simulate the tuck method Bar A does. I just pulled it as it hit 145 after only 2 hours. It's warming in the oven right now at 155 coated in garlic butter. Wish me luck!
When I cook turkey to 150 then wrap it the temp usually goes up to 155 during the first 5 min of the hold. Don't know why but it seems to happen every time
One thing…small thing. In the Bar A video, after basting the turkey with butter he FLIPS IT before wrapping. That way the top of the turkey is actually soaking in the butter on the bottom of the wrap.
You make good videos, and you make them fun to watch. This is not a "you shudda done it different" comment, but if you look at Joshua Weissman's video on making copy-cat Olive Garden breadsticks, he brushes them with garlic butter he makes up with fresh garlic, it's AMAZING how garlicky his concoction is. Now I gotta find a way to get into Restaurant Depot!
Al, I had this whole comment typed out about sitting here waiting for my dryer to finish so I could put some cloths on, and I thought since this is a family channel it would be best if I deleted it! Not gonna lie, it was freakin hilarious but probably too much for a BBQ channel! Now onto an actual question. When you said garlic butter, did you mean the garlic butter you made or the garlic motor oil in that container? lol. I’d pick slightly dry with actual butter and garlic over chemicals any day of the week for my family.
lol you’re hilarious Brian! FYI my GF Heather hit the like button and I hit the ❤️ lol. To answer your question, the Kerry gold unsalted butter and garlic powder FTW.
Thanks Terrance! It was probably about halfway open. It’s become kind of a man vs machine thing learning over the years to balance intake airflow, stack airflow, split and coal bed configuration etc. It’s one of the really fun parts of working with a stick burner IMO
I did a turkey breast brined for 12 hours cooked until 145 degrees then put on foil and covered with cooled butter and garlic wrapped up stuck in oven at 175 degrees for about 30 minutes and wife loved it so I guess that’s all that matters 😂
Thanks Jim! Try pulling earlier and holding longer on your chicken breast. There's a chicken chart in the FSIS guide too. www.fsis.usda.gov/sites/default/files/media_file/2021-12/Appendix-A.pdf
@@BehindTheFoodTVif I remember Al. It has to to hit 157 for 7 or 9seconds and all parasites are killed. and then it’s ready to eat. I’ve done lower and the tested and the texture is little different. Maybe be a good video to make different chicken breast at diff temps and see what’s better
@@BehindTheFoodTV seeing you did both in the one cooking chamber, means the challenge is on - will see if I can get the boss to take me where she got the beefy goodness from - though it’s forecast for a wet week ahead :( Oh and the kid is off working on a special project starting tomorrow that might get him headed to your old stomping ground (NYC) later this year. Will let you know more if/when I can
I keep the warmer at 150F regardless of what's in it. If I remember correctly they were each in there for a few hours - similar to how Bar-A-BBQ does it.
I swear by my W.U.S.S. I use small whisks all the time. You nailed it and thanks for explaining the time factor. That's why sous vide is generally safe when executed properly. Beautiful job and great video!!
Great video, we cook chicken and turkey to 65 degrees celcius for 15 minutes. Turns out juicy always. Smoking temp at 110-110 degrees celcius. We use your methode al lot over here.
Sounds like you've got it figured out! I like to cook poultry a little hotter (275°F/135°C) just to reduce the come-up-time (CUT) but I'm sure you're well within the safety limits at 110°C. Thanks for watching Dre!
@@BehindTheFoodTV Love the hands on approach. I tried a bit higher in temp, but with my cooker 110 is the going rate for juicy chicken (also our chicken and turkey are smaller here like our cars 🙂 and almost everything hahaha)
Looking good Al. Have you tried hooking up with Matt in the Dallas area? Did you have any trouble cleaning those Meater probes? I’ve never seen one get soo black before. Yes that bottled butter shouldn’t even be called butter, your contraction reigns supreme…
Hi Daniel! If you're talking about Matt Pittman - I actually took his class years and years ago! I should probably reach out about a collab, eh? On the MEATER no problem at all - a Scotch scrub pad takes it all off - not even hard. Thanks for watching!
Okay, I live no where near America, if there's 1 place I have to go to BBQ wise, where would that be? As it's impossible to go to all the best places in 1 day, could you give it your best shot to make all the best dishes from Franklins, Goldees, Bar-A, Snow's, Leroy & Lewis and other well known joints on your own smoker and make a top-list where I should definitely go to in the limited time I spend in America?
Awesome job. Glad you got some good turkeys. I think your looked a little dry because its a lot close to the fire box then Bar-A had in there pit. Maybe use a water pan. Great job overall!
Wet brine is a must for turkey. I used think it was unnecessary until I tried it myself. But the 15% solution is weak. I like to use my brine it overnight to get a bit more salt into the meat. I have Bar-A-BBQ content fatigue. So I'd like to see something new.
Definitely right about the wet brine. And good news for you - no more Bar-A-BBQ content for a while. The next one is in 3 weeks and it's not really a Bar-A video it just uses their rib glaze.
My takeaway was bar a cold smoked his stuff overnight,then he returned in the wee hours and bumped up the temps,Cooper said dirty smoke was ok for low temp smoking,you kinda ran it at 225 the whole way,I might be missing something but i remember the original vid
Hey Stevie. Cooper put the ribs and turkey both on after the cold smoke phase was over - that's for the big cuts like brisket and beef ribs. I wouldn't want to keep pork or poultry at low temps that long. I ran 225-250 on this cook and was really happy with it. Although I'll tell you I made more ribs (video dropping 3 weeks from today) running at 275 and I liked the results A LOT.
The turkey redo emphasized to all of us BBQ Rule #1: Buy good meat. It is the most ignored rule in BBQ. TH-cam is filled with videos using ragged turkey breasts and paper thin brisket flats, and they prove you can't wind up right if you start out wrong with bad meat. And your persistence showed us BBQ Rule #2: Never give up! Thank you.
Alright, the wife is putting the kids to bed, I lit a chimney of charcoal to make some sausages on the kettle and I have some time before friends are coming over. Let's see if you can fix this turkey cook. I say pull at 150 and wrap in foil with butter for about 15 minutes. For ribs, you can't go wrong with iberico.
Hi Herman. hope I got to you in time! Pulling at 150 is fine - you saw the chart. 15 minutes will make it safe as long as you keep it in a warmer (or oven on warmer setting). 2 hours will make it even juicier. Please come back and let me know what your friends think!
By the time I pull the turkey it's already been at 140+ long enough to kill any salmonella. I've been cooking them up this way for the past 2 years and served them to dozens of people. Haven't tried holding them more than 45 minutes, but I'll see how that affects it next time. Nobody else I know does BBQ. They just eat what I cook up. All great reviews though. Thanks in no small part to great BBQ channels like yours.
@@danielploy9143 Chud is a pitmaster. His channel is called Chuds BBQ. Great channel. Al did a few vlogs with him. He's actually in Al's intro montage.
You absolutely nailed it. I knew you would. Great job. I want to try it now with both the ribs and turkey. I don't have a warmer though so I'll have to figure that out
Thanks John! My friend James at Smoking Dad BBQ figured out how to recalibrate his oven so it would actually run at 150. Of course the better option is this (the one I got) emv4.me/vevorwarmer
Ok here’s the plan. You buy it and keep it hidden. Maybe in the garage? Next time you make a brisket take it into the house, smoke the brisket to 195 unwrapped then wrap it in foil with tallow overnight and serve it the next day. When she wakes up in the morning to the smell of that brisket she will be thinking about it all day. When she tastes the best brisket you’ve ever made, you show her the warmer. If she gets mad you show her this note and blame me.
@@BehindTheFoodTV that's an awesome idea. Lol. One of the many things that sets you apart from other people doing this content is your sincere interaction with all of us. Like I've said before, your content, delivery on camera, and personality have made you my favorite to watch. The interaction makes it even better. Makes us feel more involved. I appreciate it very much
What do you think - anything you'd do differently? Watch th-cam.com/video/ALsxh2P1Tq0/w-d-xo.html (The Best NY Pastrami @ Home - Did Joe Carroll Teach Me Well?) next!
I’ve known for years that I could cook under the normal temperature and not get sick based on the amount of time a person holds the food to make it food safe.
Every time I try to explain this to people with the same chart you showed, people flip out when I cook my chicken breast to 158° and hold it for the proper time. Lol.
Great video. Very informative.
Great looking turkey. Great hearing all of your learnings. Got a new offset and will be trying this.
I would love to see you take the best techniques/flavors from all the restaurants and make each meat, combining techniques/flavors that you think would make the ultimate meats.
Excited for turkey season now
This was so good it can always be turkey season!
Thanks for the shoutout on the brining! Great job on the cooks!
Al,
Great video! That USDA temp/time information is so important to share. Mad Scientist and Meathead have been relating this for a while now. I don’t understand why someone would not let the meat/poultry sit for that extra short time anyway, but still important.
So glad you got to the bottom of your previous mistakes and nailed both the ribs and the turkey.
Unusual size reference! No rodents on Al bbq, or to paraphrase another line: Never go against a Sicilian or Al when death or bbq are on the line!😂
Keep up the great work!
I think you need to investigate Goldees’’/ Ribbees’ rotisserie ribs vs the regular smoker ribs, but not sure how you can do this without a rotisserie.
"Never go against a Sicilian or Al when death or bbq are on the line!" lol Ben you nailed it! I do wonder about the rotisserie, but after recreating these several times now I really think it's more of an efficiency thing than a finished product quality question - but I guess I could find someone with a rotisserie to let me test on........
Totally redeemed !! Smoked spare ribs yesterday and will try this method ! ❤
You won’t be disappointed my friend!
The color looks so much better than the first cook!
Dang I got to buy a WUSS to step up my mixing of sauces to the next level! Brining turkey or bird is a key step in making fowl more juicer and glad you remembered they buy pre-brine turkeys. I also think that the quality of the meat is also key to turning out better food. Your turkey with your garlic butter is the way I would go because of flavor and health reasons. Please figure out how to make this wonder turkey on a kamado so I can copy for Thanksgiving in a few months. Loved the look of those ribs and how juicy they came out. Looks like thinner sauce might have something to do with how well the sauce infuses into the protein. I did some really great tasting ribs the other night, but yours were a lot more juicer than mine. I used a thicker sauce in a kamado. I need to try holding in the oven for several hours too to see how different that resting is than just wrap and wait. I would like to see beef ribs along with trying to develop this juicy look and the taste on a kamado where you can't do a dirty smoke. Maybe you tell me that I just have to invest in more cooking toys.
First of all - you definitely need to invest in new cooking toys even if it's just for your mental health lol. But I think we can do this in the Kamado. For the cold smoke I think we'll need to use a temperature controller like a Thermoworks Signals/Billows (or equivalent) to maintain a minimum food safe temp since we can't run with dirty smoke - but we can do it. I'll keep working on it for you while you shop for stick burners!
@@BehindTheFoodTV I willing to buy a stick burner. Just got to figure out hardwood in Denver area at a reasonable rate. Keep up the testing and improving the taste. You and Nick are my go to guys!
.
Princess bride. Best movie ever. Rodents of unusual size.
You are correct on both counts Mr D!
I did an experiment this past Wens. What I test was their seasoning put on the day before I smoked vs right before seasoning. The meat I used brisket and beef ribs. The day before seasoned had an over all more salty flavor . While the right before had a saltier bark. I like the salt taste in the entire piece of meat.
You did it! Experience is the best teacher. Now, take a day off- you earned it!
Thanks! Of course on my days off I like to crack open a cold one and fire up the smokers........ B-)
@@BehindTheFoodTV Oh yeah! Cheers!
hmmm... I'm going to try the turkey with garlic "chicken-tallow" 😉
and beef & lamb ribs with that glaze. I'll keep ya posted! (but you knew that already!)
By chance, where did you get the 3 spout bottle for the ribs? Love to have a link for all of us viewers. AWESOME comeback on the turkey breast and ribs. They are FIRE!!!
Sweet redemption! I'm so happy you showed that safe temp chart, too. The turkey looked super moist this time👍😊
Thanks Bobbi! Too many people are ruining their food in the name of the USDA!
Hey Al, I learned a lot through these series and I'm definitely making turkey this way from now on. The small whisk is really popular with fans of Binging With Babish as well.
Was the turkey fresh or frozen from RD? I have a hard time finding turkey also and I swear I’ve looked at RD but maybe i missed them
I think you definitely redeemed yourself! That was some top shelf BBQ! Excellent video as always!
Where did you find the turkey breast at Restaurant Depot. I cannot find it. Also, did the garlic butter, give the turkey a huge garlic taste?
It's sold in the frozen section 4 breasts to a box. And no the garlic wasn't overwhelming - but you could taste enough of it to make you smile :-)
@@BehindTheFoodTV Thank You man. Heading that way today, will check out!
When they say cold smoke the brisket and beef ribs can you cold smoke them in a pellet grill first then put them on a offset smoker
That’s a really good question. In a few weeks you can see how they turn out in a pellet grill the whole way……😉
My opinion on using phase is that you or your customer are not really eating the product. You will ingest some of course. But its mainly for getting that flavor on the outside and keeping the meat saturated. But i have used butter and garlic powder the same way. Awesome cook!
Come to England Al and we will cook up some bbq !! Bring your raincoat 😂
One of these days I may show up at your door like you did to your buddy in the video the other day!
@@BehindTheFoodTV that would be awesome !!! 🙌
Merica 🇺🇸 ❤️
Al, I ran into the same problem finding turkey breast. Closest I could find was a honey brined breast and it was $7.99/lbs! That's way too expensive for turkey IMHO. So I'm trying this method with a pork tenderloin. I rolled it up like a pinwheel and tied it to simulate the tuck method Bar A does. I just pulled it as it hit 145 after only 2 hours. It's warming in the oven right now at 155 coated in garlic butter. Wish me luck!
I’d bed it’s going to be amazing Tommy! A pork tenderloin will be delish!
@@BehindTheFoodTV it was absolutely amazing!
Appreciate info regarding time and hold temp
You're welcome. Makes all the difference in the world!
What kind of wood be best for turkey? Pecan?
When I cook turkey to 150 then wrap it the temp usually goes up to 155 during the first 5 min of the hold. Don't know why but it seems to happen every time
One thing…small thing. In the Bar A video, after basting the turkey with butter he FLIPS IT before wrapping. That way the top of the turkey is actually soaking in the butter on the bottom of the wrap.
You should cut the butter with extra virgin coconut oil instead of the phase a healthier alternative.
For years, bbq guys have used parkay as a not so secret weapon. It wouldn't surprise me if they use parkay mixed with garlic powder.
Only thing I can think of is how can you get samples out to your viewers 😂
How cool would that be? Maybe you should make a trip to Raleigh?!?!?
Be nice, never got a chance to visit as my step dad’s family is out of Mooresville. One day 😊
Well I’m a North Carolinian.
@@medvetz7010 I’m about 2 hours from there - DM me on IG when you’re coming!
@@CH-ec5on DM me on IG
You make good videos, and you make them fun to watch. This is not a "you shudda done it different" comment, but if you look at Joshua Weissman's video on making copy-cat Olive Garden breadsticks, he brushes them with garlic butter he makes up with fresh garlic, it's AMAZING how garlicky his concoction is. Now I gotta find a way to get into Restaurant Depot!
To keep all things equal, why didn't you preheat the phase to 150 like you did the butter?
Good question. Maybe subconsciously I didn't want it to win :-)
What do you use as your warmer?? Great Video!!!
Thanks Scotty! This is the warmer I bought (not sponsored - my own money): emv4.me/vevorwarmer
Al, I had this whole comment typed out about sitting here waiting for my dryer to finish so I could put some cloths on, and I thought since this is a family channel it would be best if I deleted it! Not gonna lie, it was freakin hilarious but probably too much for a BBQ channel!
Now onto an actual question. When you said garlic butter, did you mean the garlic butter you made or the garlic motor oil in that container? lol. I’d pick slightly dry with actual butter and garlic over chemicals any day of the week for my family.
lol you’re hilarious Brian! FYI my GF Heather hit the like button and I hit the ❤️ lol. To answer your question, the Kerry gold unsalted butter and garlic powder FTW.
@@BehindTheFoodTV Glad everyone got a laugh!! I’m going to try thise ribs! I’ll let you know how they turn out!
Great video! How long did Bar A let the ribs sit after seasoning them and until they put them on the smoker?
Thanks! They do the prep I. The afternoon and the ribs went on around 4am I think so probably 10-12 hours.
Looks good! Did you close the stack to 3/4 this time?
Thanks Terrance! It was probably about halfway open. It’s become kind of a man vs machine thing learning over the years to balance intake airflow, stack airflow, split and coal bed configuration etc. It’s one of the really fun parts of working with a stick burner IMO
Great vid bro!
Thanks Chewy!
thank you. im going to try a turkey breast tomorrow.
Yesssss! Make sure you either buy a brined one or brine it yourself - that was a game changer!
I did a turkey breast brined for 12 hours cooked until 145 degrees then put on foil and covered with cooled butter and garlic wrapped up stuck in oven at 175 degrees for about 30 minutes and wife loved it so I guess that’s all that matters 😂
When she’s happy everyone is happy right?
They also said they added water to the bottle to dilute it even more
I use this method with my chicken breast. I only cooked them to 157°. Nice cooks those ribs look much better and glaze spot on sir
Thanks Jim! Try pulling earlier and holding longer on your chicken breast. There's a chicken chart in the FSIS guide too. www.fsis.usda.gov/sites/default/files/media_file/2021-12/Appendix-A.pdf
@@BehindTheFoodTVif I remember Al. It has to to hit 157 for 7 or 9seconds and all parasites are killed. and then it’s ready to eat. I’ve done lower and the tested and the texture is little different. Maybe be a good video to make different chicken breast at diff temps and see what’s better
awesome recovery Al... those ribs look super tasty and the turkey sooo moreish
Morning Andrew! Time to do both on that EX6 of yours!
@@BehindTheFoodTV seeing you did both in the one cooking chamber, means the challenge is on - will see if I can get the boss to take me where she got the beefy goodness from - though it’s forecast for a wet week ahead :(
Oh and the kid is off working on a special project starting tomorrow that might get him headed to your old stomping ground (NYC) later this year. Will let you know more if/when I can
What temperature was the warmer for the ribs and turkey? Also, how long were they kept in the warmer?
I keep the warmer at 150F regardless of what's in it. If I remember correctly they were each in there for a few hours - similar to how Bar-A-BBQ does it.
I swear by my W.U.S.S. I use small whisks all the time. You nailed it and thanks for explaining the time factor. That's why sous vide is generally safe when executed properly. Beautiful job and great video!!
Thanks for the consistent support sir! What do you think about adding some sous vide content?
@@BehindTheFoodTV Would be excellent to see the king of proteins do some comparison cooks using sous vide!!
Great video, we cook chicken and turkey to 65 degrees celcius for 15 minutes. Turns out juicy always. Smoking temp at 110-110 degrees celcius. We use your methode al lot over here.
Sounds like you've got it figured out! I like to cook poultry a little hotter (275°F/135°C) just to reduce the come-up-time (CUT) but I'm sure you're well within the safety limits at 110°C. Thanks for watching Dre!
@@BehindTheFoodTV Love the hands on approach. I tried a bit higher in temp, but with my cooker 110 is the going rate for juicy chicken (also our chicken and turkey are smaller here like our cars 🙂 and almost everything hahaha)
I pull the turkey at 135. Always perfect.
Looking good Al. Have you tried hooking up with Matt in the Dallas area? Did you have any trouble cleaning those Meater probes? I’ve never seen one get soo black before. Yes that bottled butter shouldn’t even be called butter, your contraction reigns supreme…
Hi Daniel! If you're talking about Matt Pittman - I actually took his class years and years ago! I should probably reach out about a collab, eh? On the MEATER no problem at all - a Scotch scrub pad takes it all off - not even hard. Thanks for watching!
How long of a hot hold does bar a do on their turkey? At what temp?
They cook them in the morning so the hold could be anywhere from an hour or two up to 5 or 6 hours. And warmers are generally at 145-150.
@@BehindTheFoodTV what temp did you smoke the turkey? Love the channel!
i cook mine to 153f pull off and rest its perfect every time👌👌👌👌
How did you decide on 153F?
Okay, I live no where near America, if there's 1 place I have to go to BBQ wise, where would that be? As it's impossible to go to all the best places in 1 day, could you give it your best shot to make all the best dishes from Franklins, Goldees, Bar-A, Snow's, Leroy & Lewis and other well known joints on your own smoker and make a top-list where I should definitely go to in the limited time I spend in America?
The Princess Bride.
Awesome job. Glad you got some good turkeys. I think your looked a little dry because its a lot close to the fire box then Bar-A had in there pit. Maybe use a water pan. Great job overall!
Thanks, man. Good ideas too!
Wet brine is a must for turkey. I used think it was unnecessary until I tried it myself. But the 15% solution is weak. I like to use my brine it overnight to get a bit more salt into the meat.
I have Bar-A-BBQ content fatigue. So I'd like to see something new.
Definitely right about the wet brine. And good news for you - no more Bar-A-BBQ content for a while. The next one is in 3 weeks and it's not really a Bar-A video it just uses their rib glaze.
I wrap turkey at 145 pour a half stick of melted unsalted butter and pull at 160.
My takeaway was bar a cold smoked his stuff overnight,then he returned in the wee hours and bumped up the temps,Cooper said dirty smoke was ok for low temp smoking,you kinda ran it at 225 the whole way,I might be missing something but i remember the original vid
Hey Stevie. Cooper put the ribs and turkey both on after the cold smoke phase was over - that's for the big cuts like brisket and beef ribs. I wouldn't want to keep pork or poultry at low temps that long. I ran 225-250 on this cook and was really happy with it. Although I'll tell you I made more ribs (video dropping 3 weeks from today) running at 275 and I liked the results A LOT.
@@BehindTheFoodTV Thanks for that info,and congrats on redemption
Good stuff.
Thanks!
The turkey redo emphasized to all of us BBQ Rule #1: Buy good meat. It is the most ignored rule in BBQ. TH-cam is filled with videos using ragged turkey breasts and paper thin brisket flats, and they prove you can't wind up right if you start out wrong with bad meat. And your persistence showed us BBQ Rule #2: Never give up! Thank you.
Thanks 🙏
The Princess Bride
I'm just checking to make sure the W.U.S.S made an appearance. The food looked great!
I am one with the W.U.S.S. :-)
Unsalted or salted butter?
Unsalted. You can always add salt but you can’t take it away.
@@BehindTheFoodTV got it thank you
Did Bar A BBQ show you the brisket recipe???
Only what you saw in the original "I Got Schooled" video about the cold smoke and meat placement on the smoker.
Wet brine makes the turkey taste like ham. I just dry brine and use tallow to add more moisture afterwards.
No ham here - but a 15% solution is very different than a cure. I do love the tallow trick though....... :-)
Alright, the wife is putting the kids to bed, I lit a chimney of charcoal to make some sausages on the kettle and I have some time before friends are coming over.
Let's see if you can fix this turkey cook.
I say pull at 150 and wrap in foil with butter for about 15 minutes.
For ribs, you can't go wrong with iberico.
Hi Herman. hope I got to you in time! Pulling at 150 is fine - you saw the chart. 15 minutes will make it safe as long as you keep it in a warmer (or oven on warmer setting). 2 hours will make it even juicier. Please come back and let me know what your friends think!
By the time I pull the turkey it's already been at 140+ long enough to kill any salmonella. I've been cooking them up this way for the past 2 years and served them to dozens of people.
Haven't tried holding them more than 45 minutes, but I'll see how that affects it next time.
Nobody else I know does BBQ. They just eat what I cook up. All great reviews though. Thanks in no small part to great BBQ channels like yours.
I don't trust the government but I've sous vided chicken breast to 140F many times.
Personal experience is always best!
As Chud would say "Lookin' Good!"
Who’s Chud?
@@danielploy9143 Chud is a pitmaster. His channel is called Chuds BBQ. Great channel. Al did a few vlogs with him. He's actually in Al's intro montage.
Thanks Sebastian!
We have two W.U.S.S’ that I regularly use
It’s sad I know that reference...The Princess Bride
BTW...you forgot the bourbon for your sauce.
Hunny, I shrunk the wisk
“ tiny whisk to combined “
I have an even smaller whisk I call Little Guy...it's not very efficient tho....
LOL Big Guys are more efficient than little guys I guess :-)
You absolutely nailed it. I knew you would. Great job. I want to try it now with both the ribs and turkey. I don't have a warmer though so I'll have to figure that out
Thanks John! My friend James at Smoking Dad BBQ figured out how to recalibrate his oven so it would actually run at 150. Of course the better option is this (the one I got) emv4.me/vevorwarmer
Thank you for the info on the warmer. Now, to work on my wife for it lol
Ok here’s the plan. You buy it and keep it hidden. Maybe in the garage? Next time you make a brisket take it into the house, smoke the brisket to 195 unwrapped then wrap it in foil with tallow overnight and serve it the next day. When she wakes up in the morning to the smell of that brisket she will be thinking about it all day. When she tastes the best brisket you’ve ever made, you show her the warmer. If she gets mad you show her this note and blame me.
@@BehindTheFoodTV that's an awesome idea. Lol. One of the many things that sets you apart from other people doing this content is your sincere interaction with all of us. Like I've said before, your content, delivery on camera, and personality have made you my favorite to watch. The interaction makes it even better. Makes us feel more involved. I appreciate it very much
Goldee’s ribs vs. Bar-A ribs
Hey Scotty - I don't want to give away too much, but you should probably watch the video that comes out 3 weeks from today :-)
I love how Al always cuts a slice for the audience too. Even if we can’t physically taste it, it’s a nice gesture.
Maybe some day you can stop by and actually grab that piece!
👍
Well said!
He flipped the turkey after dousing it in garlic butter. Your not flipping it.
As you wish
Princess Bride..rodents of unusual size
Right!
Dont tell anybody but I stole that name from City Steading Brews channel
Your secret is safe with me brother!