Where Can I Buy Live Crawfish and Have It Shipped? | Ep 23
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- เผยแพร่เมื่อ 11 ก.ย. 2024
- I answer viewer questions in this Q&A Thursday Chat Vlog.
Click "Show More" below to open the description box for more info!
Questions asked in this Thursday Chat:
1:07 How do you store and reheat leftover brisket or pork butt?
4:48 Any tips on lowering temps in a Weber Kettle when they get too hot?
7:13 Do you ever cook in a Dutch oven? What are some of your favorite recipes?
8:00 What is the best full meat one burner meal for 6 people?
9:43 How do I get the chicken skin crispy when smoking it without drying it out?
11:14 Wouldn't the pellicle formed by the seasoning/cold smoking act as a protective barrier during dry aging?
13:10 Do you ever go to any Crawfish/Shrimp boils?
14:10 Where can I get live Crawfish if I don't live in Texas or Louisiana?
15:50 Can you use all wood in a wsm for cooking?
16:41 At what temp do you smoke chicken or turkey?
19:23 Which do you prefer, the Kamado or your Yoder Offset smoker?
20:44 What are your thoughts on Pellet smokers?
21:51 Which wireless meat thermometer would you recommend?
24:00 Which would you recommend? A WSM outfitted with the expandable smoking accessory or the Pit Barrel Cooker?
26:12 Have you ever tried Dales liquid seasoning?
27:06 Does your family originally come from the NJ or NY area? You seem to have a NY Metro accent with a Southern twang?
28:22 What's the best way to reheat BBQ ribs without drying them out?
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Where to buy Live Crawfish:
www.tonyseafood...
www.lacrawfish....
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Baby Back Maniac's Video showing the Expandable Smoking Rack for WSM:
• How to hang ribs in th...
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TH-cam Channels Mentioned:
Ballistic BBQ
/ sd4547
SmallTown BBQ
/ channel
BigMeat Sunday
/ bigmeatsunday
Booger500us
/ booger500us
Louisiana Cajun Recipes
/ 007bondjb
Daddy Cooks
/ sneakeey1
Keith Bettag
/ @keithbettag598
Babyback Maniac
/ @babybackmaniac
SmokeyGoodness
/ smokeygoodness
Tango Joe
/ @tangojoe9694
TangoSpiceCompany
/ tangospicecompany
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Products Mentioned (not available from Amazon):
Yoder Smokers
www.YoderSmoker...
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ThermoWorks Affiliate Links
Smoke - www.thermoworks...
Thermapen Mk4 - www.thermoworks...
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Amazon Affiliate Links:
Insulated Double Wall Upside Down Beer Glass Tumbler
amzn.to/2niVnkH
Char Griller Smokin Pro
amzn.to/2mx8NgN
Pit Barrel Cooker
amzn.to/2jiT26S
Maverick ET-733:
amzn.to/29n5NP4
Weber Smokey Mountain 22.5 inch:
amzn.to/29n5qUK
Canon G40 Camcorder:
amzn.to/1UgGuee
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If I have helped you, please help keep me coming to you: PayPal.Me/TroyC...
Thank you very much for the support!!!
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Yes, the box is very informative..This is what makes your video a cut above the others. I know it is a lot of work but they are helpful. Sometime I have to go and look for your Amazon link when I make purchases...Maybe this could the first one on your videos..Want to support one of my favorite shows...
Thank you very much for the feedback and for the support Rachel. I truly appreciate it!!! Have a wonderful weekend!
Ditto!
Thanks +Scott p
I appreciate the hard work in spending on the description box. please keep it going. thanks T-roy
Thank you very much for the feedback and support!!! It is greatly appreciated.
In my experience cooking low and slow on a weber kettle…if/when the temps get way too hot it’s usually a result of starting out with too much lit charcoal. The most effective thing you can do to tame an out of control fire is to remove some of the lit charcoal and replace those briquettes with unlit ones. You can choke the vents back to help but it won’t come back down to 225-250 if you lit too much charcoal in the first place and it jumped up to close to 400.
Thanks for the insightful feedback Jeremy!! I'm sure your feedback will help others out there brother. Have a wonderful weekend and keep that smoke rollin'!!!!!!!!!
thats the answer i was afraid of haha it takes a surprisingly low amount of coal to maintain 225-250. ill have to buy myself tools to remove charcoal. I guess experience is everything, so gota keep practicing. Its interesting tho, the Kettle is a great little grill that works just as good as an offset (if done properly) cause its takes an extremely less amount of prep time to bring up to temp and maintain. unfortunately its unforgiving, if u allow the temps to creep too high, your more or less ****ed. guess ill have to remove coal. But still, nothing beats the real firewood on the offset haha
Thanks T-roy for getting my question out there!! prettty cool to hear you say my name man! Looking forward to next thursday
Ryan Talbot I recommend getting a Weber Chimney Starter and turning it upside down and placing 10 - 15 briquettes in the bottom of it. Once you get those going add them to a full chimney's worth of unlit broqiettes to use the minion method. That will be a great starting point for a low and slow that doesn't get out of control quickly
RyanTalbot, regarding how to control the temp on a Weber Kettle: Jeremy T hit it on the head; you may be starting too many coals when you begin the cook. When Jeremy T wrote that 10-15 briquettes in the Minion Method my first thought was "12 hot coals on one end of a long charcoal wall opposite the meat". Close the vents on both sides down to slivers or less. This will keep that temp down. It will also give you a fire for a beautiful low & slow cook with a sustained temp as low as 215 for hours on a Weber Kettle
That being said, air flow and temperature are directly proportional on a WK; ventilation regulates heat. The more air flow, the faster the burning of the coals, the hotter the fire, the faster/harsher the cook. Get accustomed to being able to keep a fire going with very little air flow through the kettle. You can also use things like bricks, coal baskets or even logs to block the heat coming off of a coal fire. I would suggest trying a pre-smoked ham if you want to experiment with a meat that you cannot under-cook. Then maybe try to slow cook something that can be fast or slow cooked like some natural casing sausage. These can be forgiving on a WK.
The problem also might be that the charcoal are small pieces and therefor burns faster = gets hotter than large chunks of coal..
I really like the organized links from your videos. They make following up on the topics and products a simple task 👍
Great feedback Robin, I truly appreciate it buddy!
I forgot to mention that I ordered six jars of El Rabbits "You know you want it" BBQ Sauce (3 regular, 3 spicey). You weren't kidding when you said this stuff is good. El Rabbits is legit. I lived in KC for many years, and I have tasted some of the best sauces this world has to offer. El Rabbits is right there. Thank you for the recommendation.
Glad you got some YKYWI sauce. El Rabbit "Manuel" does have some fantastic sauce. Thanks for supporting him brother!!!
Wow, haven't ever made beef tips in a DO, I'll have t try that. Oh yeah a sunday roast comes out perfect as well as gumbo for sure! Nice video this week, some kinda weird questions again :)
Yeppers, there isn't much you can't do in a dutch oven. It was kinda hard to pick a question to use as the title this week. LOL Oh well, I hope I helped some of my followers by answering those questions. That is my main goal anyway. I really appreciate all of the support John. All my best to you and the wifey!!!! Cheers brother!
My sweet Troy, you have such a big heart...blessed to have you and karebear in mine and Tom's life!
Awe, thanks so much Booger. I feel the same about you and Tom. Family!!!!
For those who like to marinate their steak, 1 Part dales liquid seasoning to 2 parts Italian dressing makes a great marinade... Careful with the sales... It's salty
I'm very glad I found this channel, keep up the great work!
Hey Isaac, thank you very much for the support buddy. I'm getting a lot of great feedback on these Thursday Chat videos. Have a great weekend brother! Cheers, Troy
Hey Troy
I love your description box,
And I in joy going back in your videos,
My favorite is Tim Buck's ribs, you made
SKÅL 🍻 Cheers
Thanks for the feedback!!! I enjoy going back and watching some of my older videos too. I sure have come a long way since just a couple years ago! Yeah man, that Tim Buck's sauce was really good. I need to get some more of it!! I appreciate the support! Cheers, Troy
Yes Troy, thank you for the time in putting the detailed information as a reference guide. On that note, thank you to all your time and dedication to everything you and Karen do.
Thanks very much Ryan, that means the world to me brother. I appreciate the feedback!!! And thanks for the support!
That's the second time I've heard someone mention Dan having a great radio voice today. lol.
Brother, you gotta talk Karen into letting you get a kettle. You'd get a kick out of it. Even if you don't keep it forever, it would be fun to play with for a little while...especially since you seem to get questions about it all the time.
Yes, I absolutely use the description box. I find it very helpful. Speaking of which, on the accent question in the description box, you have "access." You may want to take a look at that.
Have a good evening, brother. I'm gonna hit the sack. We had fun at that cabin in Oklahoma, but I'm tired. Need a vacation from my vacation. ha.
Hey Justin, Karen said I could get a kettle on your recommendation brother, so thank you!!! And I will correct the description box. I appreciate you pointing that out. I know what you mean about needing a vacation from your vacation!!! Happens to me each time I take vacation too. Cheers brother!!!!
Oh, you are going to love that. Congratulations. Have a great week, brother.
I use the box on every episode. Your information below keeps me from stopping the video. Keep up the great work.
I use your description box nearly every video, not just for the "table of contents" but for links to other channels or items you mention. Keep it up!
Hey Logan, thank you very much for the feedback brother. I'm glad you find the info in the description handy to have. I'm getting lots of positive feedback about it, so I will be keeping it as is. Have a wonderful weekend my friend. All my best to you and the family!!!!!!
Yes please keep the description box because it helps me to improve my cooking and I'm new to your channel.
Hey David, I appreciate the feedback buddy. I'm getting a lot of positive feedback like yours, so it looks like I'm going to be keeping the description box info. Happy cooking!!!
Hey Troy. I have an answer for question 2 (Weber temps) but first I want you to know I read through your description box and the comments I find them helpful. For low temps on the Weber I highly recommend the slow n sear, I think it's the best add on to the Weber to help achieve smoking temps and control them. It also serves as a great way to sear as well. But if that is not an option for the viewer I would say close the bottom vent and top vent and temps take a dive quick. Also another trick I use is to spray the outside of the grill with cold water (this can be the difference in 10 degrees in temp control)
Great tips about the Weber kettle Austin. I figured some of you guys out there would have a solution to the heat problem. I appreciate the feedback!!!
I am a Weber Kettle Master (Sarcastically speaking)! haha because its the only thing I own lol.
I look at the description box because I keep hoping I will be invited on your show! So as for my question, I am cooking some baby back ribs today and always remove the membrane from the rib bones. My question is do you remove the membrane? If so Why? Some folks don't remove it, some folks score it with a knife, I like to remove it. Thanks! Rock on!
Hey my brother Sal, I'm still waiting to get some beer questions that you can answer. Instead of that, I may send you some Weber Kettle questions that you can answer. I do get lots of those!!! LOL And thanks for the question. I will add it to my list! Cheers brother and Rock On!!!
That would be a GREAT video!!!
I also think we need to get the Golden Voice of mr Smokey Goodness on one of these soon!
T -Roy great thursday chat as always. Personally I love to be able to use the description box to see what you tubers you mention. Also its very convenient to have the breakdown of all the questions with time stamps. Appreciate all the extras . Cheers.
I'm so happy to hear you say that William. I truly appreciate the feedback and support brother. Cheers!!!
Nice Thursday video T-Roy!! I don't have time to catch all of them but the ones I do see you're really informative on every question you respond to. And that nice bottle upside down glass......impressive!!!
Hey Damien, thanks much brother!!! Yeah, I like the look of that insulated beer glass. It's a real eye catcher!!! LOL
T-Roy....I always enjoy Thursday chats. I agree 100% with using a cheese cloth for a turkey or chicken. Did that this past Canadian Thanksgiving and it was Spot On!!!! Have a Good One, Brother!!!
I appreciate the support very much! Yes, that cheesecloth method really makes for some nice turkey & chicken. I love the color on the bird when using cheesecloth. Great minds think alike!!! Cheers brother!!
Ryan with regards to keeping your Weber kettle under control with high temp I do the minion method and I get Half of the chimney going and spread out the coals on one side except for the middle that is were I put the half chimney when hot I also burry wood chunks in the coals then turn the bottom vent about half way open and the top all the way tell it gets to the desired temp and start to close the top vent down to about a pencil width. That helps me hope this helps
Great video T-Roy. I think the "show more below" should stay, because you are the one that let everyone know that it even existed. Many references to click on the "show more link" in your videos. You do make your channel a step above the rest because of all the work you do to make it so helpful for all your viewers. Thanks T-Roy!
Thank you very much for the kind words Rick and I truly do appreciate the support brother. I will be keeping the description box as is. Seems that just about everyone likes that it is there if they need it. Have a great week!!
Information is the most valuable commodity in the world, knowledge is gold Troy, people spend a pretty penny to become educated.... ask any college person.....so info is a good thing....and you provide some of the best....thanks bud...
Yeah, you are 100% correct. I appreciate the feedback and thanks for the support!
yes the box is very helpful. I have a weber performer kettle, and can keep temps at low and slow, the way I work it is with the minon or snake way of putting in the coals and light them and working with the vents from there on. keep the videos coming
Hey Chevy, I appreciate the feedback on the Kettle and the description box. Thanks for the support brother!
Sorry for the late comment, T-Roy. I've been busy with an edit & upload for this channel tonight... I keep reminding myself that "It's Thursday, don't forget Troys Thursday chat video". We've gotta get you a Weber kettle! There are so many cool accessories available (Slow n Sear, G'rillaQue, Weber's gourmet system, etc). Wouldn't want you to miss out on some new toys!
Hey Dan, better late than never my friend! Yeah, I do need to get a Weber Kettle. I think I finally convinced Karen that I need one!! LOL BTW, I found out my last day at work will be May 12th, so I will be able to make it to your place for the solar eclipse!!!
My son's dentist tried to schedule his next appointment for August 21st. I said NO WAY! He didn't even know about that day's event, and now I think he's gonna take that day off... Those poor kids will have to make due with a different dentist that day! heh heh.
Hey Troy, great Thursday Chat brother! I hope you are well and are having a good week. Please continue to do these as they are really helpful and interesting. Also, I think the info in the description so keep that up as well thank you. Have a great weekend brother!
Hey Matt, hope all is well on your end also my friend. And thank you for the feedback and support!!! Have a great weekend brother!
I always look at the description box. Thanks for your time in all you do. Hope your having a wonderful week. You had a nice zucchini bread video that I've got to try. I hope you have a blessed weekend and thanks again for your great videos
Hey Ashley, thanks for the feedback brother. I'm sure you are going to love that zucchini bread recipe. I actually prefer using regular white sugar in the recipe for that bread though. The coconut sugar gave it a molasses type flavor. Cheers and God bless you brother!!!
The description box is a good thing. I don't check out everything but I do check out the things that interest me. Keep up the good work. I love your channel.
Thanks for the feedback Douglas. I appreciate the support buddy!
Another great video T-Roy..... love these Thursday chats with Troy, I've come back from date night with the other half and now, I'm in front of the PC watching this around 23:30pm lol
To add to the question about the Webber kettle, you are bang on the money.... remove fuel! or make / purchase a basket or divider so you keep one side of the kettle free from coals and put a water pan on the free side. I've had the best results from that on a kettle to be honest, because you can cook indirect and direct on the same grate.
My question for a Thursday chat is: have you ever smoked or BBQ'd a cut of meat that is not typically thought of for BBQ, like something you may roast in the oven?!?!
Hey Neil, I hope you had a midnight snack while watching me that late? LOL I appreciate the support and thank you for the feedback on the Weber Kettle. I will add your question to the list!!
hey troy, just my 2 cents. i generally only look at description box for the questions you are to answer. But i guaranty you that if you mentioned something that i had a specific interest in. id be reading my little heart out. Therefore i appreciate the fact that you provide all the information you have available to your fans. One day, im sure i will benefit from it! Rock on man!
That's great to know Ryan!! Thank you very much for the feedback brother!
Keep the description box love the advice and the cooking knowledge! Keep up the good work my friend
I appreciate the feedback CJ. Have a wonderful week my friend!
For question 5. Troy; dry brine the chicken and it won't be rubbery and just like you said crank up the heat after 3/4 of the way through
Thanks for the feedback Austin. I thought I remembered something about wet brine making the skin rubbery, but I hadn't heard of , or tried, dry brining. I will have to give that method a try! Cheers to ya brother!
What's up T-ROY? Sorry for the late question, and you may have addressed it in the past, but where is your favorite place to buy supplies? i.e. charcoal, utensils, rubs, cleaners, really anything food/bbq related. Here in good ole Southwestern Virginia our options are limited, and I'm trying to find a reliable/quality place to go. Love the videos, and look forward to bearing from you.
Hey brother, I appreciate the question!!! That has not been asked yet, so I will add it to my list. Thanks and keep that smoke rollin'!!!!
Definitely like the description box brother. Very organized man.
Hey Eric, I appreciate the feedback brother!!!
Hi T-Roy two questions. 1) You do a 6-8 or even longer cook. When do you stop adding wood? there comes a point when the smoke is done doing it's job and your just using the heat to get the meat up to temp. When do you stop "smoking" the meat so you are not wasting good smoking wood, or over smoking the meat if that's a thing. Question 2. I have been smoking a bit on my Webber Kettle and it's okay but I am ready to move up. What is your opinion on propane vault smokers like the camp chef smoke vault or the Masterbuilt line? it seems straight forward. propane burner heats the wood chips and causes them to smoke... smoke rises and vents out the top and it looks like you can fit a whole lot of stuff in them. They tend to be very reasonably priced, but I don't understand enough of what I am trading off vs a smoker that is significantly more expensive. Thank you very much I really appreciate these Thursday chats and am learning a lot!
Those are some great questions Chris. I will happily answer them for you on a future chat. Thanks for the support brother!
Just a hypothesis. If you cold smoke then dry age. You would cut off the outer layer of the roast after the dry aging process loosing a lot of the smoke. Just a thought. Still worth an experiment! Maybe the smoke would distribute through the roast during the dry age...
Ah, great feedback Aaron. I had forgotten about that!!! Yeah, I should do an experiment just so everyone will know. Thanks brother!
I like the description box, especially the timestamps. Makes it easier to rewatch or quickly watch something that interests me.
I'm glad you like having that info in the description box Matthew. Thanks for the feedback brother!!
You can make a microwaveable re-heat packet out of parchment paper, which will usually be found in the same general area as the foil in the store. It does okay with a small amount of additional liquid, but I would set it on a plate just in case of leaks. The parchment paper also serves well to nuke sandwiches and such; in fact I originally bought some to be able to hand out some venison coneys to friends at work. I also vote that you keep the description box, a viewer may not use it every time; but it's there if you need it - like the index in a cookbook.
Thanks for the tip about parchment paper!!! And thank you for the feedback on the description box. I truly appreciate it! Cheers, Troy
Thanks T-Roy! You are the Man!
Thanks very much Tom. I appreciate the support buddy!
You can drop vacuumed & frozen pulled pork, or even sliced and sauced brisket into boiling water. Just drop unopened bag with meat into the water...the bag won't melt. The meat will still be fresh and not dried out.
Great advice!!! Thank you very much. I will have to give that a try! Cheers, Troy
i like my pellet smoker. i would choose a cheap pellet smoker over a thin offset smoker
Good to know Lyle. Thanks for the feedback brother!!! Have a great weekend and keep that smoke rollin'!!!!!
Great questions and great answers. Love it. So informative.
Thanks very much for the support and feedback Dwayne. I appreciate it brother!
I always check the description box. It is very useful.
I'm glad you like that info in the description box Jon. I'm getting a lot of positive feedback, so it looks like I will be keeping that info in there. I appreciate your feedback and thank you for the support!
I check the description box, I have to, your videos are great!!!!
I appreciate the feedback John. And thanks for the support brother!! Cheers, Troy
very informative to have in the description field T-Roy. that must take a longgg time but that helps out. thanks!
Yes, it does take a long time Jordan, but the feedback that I'm getting is positive, so I will be keeping the info in the description box. Thank you for the feedback and support!! Cheers, Troy
Troy, I do appreciate your material in the description box, always check it and follow the links. As for a meals in a dutch oven, one pot mean, I love Chili. Future question: I understand that altitude/elevation can matter when adjusting vents on smokers (WSM). Any advice about that? Great chat -- cheers.
Awe man, I totally forgot about chili. Yes, that is a wonderful one pot dish!!! Thanks for the feedback and for the question. I will answer you on a future chat!!!
Long time subscriber Troy and love the vids.
On the question of PBC vs WSM, they are actually two different animals and while you can replicate the PBC in a WSM with the hanger accessory, you can't really do the opposite. Here's why:
You can control temps in the WSM from "low and slow" to "hot and fast" by playing with the intakes , run it with or without a water pan etc.
On the other hand the PBC has an intake that you set initially depending on your elevation and don't mess with it ever again. With that said the running temps in the PBC are within 275 to 325 and averaging about 300. Definitely not a bad thing as the food off the PBC is amazing and moist. Again, depending your elevation YMMV. You can try to put in a pan or a deflector in the PBC but you have to mod it and there isn't enough clearance as opposed to a WSM IMO.
On that note, I can't wait to see your feedback on the PBC.
Thanks for your feedback and I truly appreciate the support. I actually did think of that while rewatching the video during editing!! See, I do forget stuff while shooting video! LOL Thanks again brother!!!
That's quite alright brother. So much you cover with wide array of questions from folks and so much info out there it really is impossible. Great job on the vid and I know they take a lot of time and effort.
If high temp is too high most of the time, on your next smoke, try using less charcoal to start off with, worked for me, cheers!
I appreciate the feedback David. I bet he was using too much charcoal to begin with. Cheers brother!
The intel Information box is a HUGE wealth of intel brother, please keep it up. I know it takes a lot of time but it really stands above the rest mate, also, these 30 to 45 minute long vid's are not "over the top" mate, i never skip as i love the entire learning curve, i reckon it's the same for the majority on here T'Roy. Ok, my Q: I know a lot of Americans tend not to travel outside of the USA as the Country is so big and so much to see but how aware or enlightened are BBQ heads about Asian BBQ methods? i am thinking about Korean hot plate grilling, Chinese street BBQ Box Cooking, Mongolian BBQ and so forth. Do these ancient forms of grilling, smoking and steaming mean anything to boys and girls in the States. Appreciate the feedback mate. Cheers Moose.
Hey there my brother Moose!!! Thank you very much for the feedback and thanks for not skipping through the video. I'm pleased to hear that you enjoy my chats that much!! And that is a great question too. I will add it to my list! Cheers to ya brother!
I look at the description box and appreciate it. love the vids. question, have you used grill grates? if so thoughts. trying to step my steak game up, how do you cook thick steaks? thanks for the vids
Thanks for the question, feeback, and for the support Danny. Have a great weekend brother!
Hi T-Roy! Hope you are having a great day , Another great vlog. Hi to karen and my doggies. Have a great weekend. God Bless.
Hey Sandra, thank you very much! God Bless you and your family also my friend!
Love the box info. Wish more people did it. appreciate it
Thanks brother, glad you enjoy having that info in the description. I appreciate the feedback and thank you for the support!!! Cheers to ya!!!!!
Troy, the box is great and very useful. Granted, it costs you time but it adds significant value to your video.
Hey Jason, I appreciate the feedback brother!!! I will be keeping the info in the description box. Have a great weekend!!
Yes, please keep doing the "show more" information. It's very valuable to me.
Also, if everyone could leave a "cheers" written to T-Roy in each question, we may just be able to get him a little buzzed for every Q&A. =)
Much appreciated, glad you enjoy having that info in the description!!!
Oh, now that would be something!!! LOL I'd be drunk by the end of the video!!!!!!
I close all my vents on my kettle, and I have also learns the minion method works good with keeping the temps low.
Great feedback Jake!! I appreciate it brother!
t-roy ill try the chicken on 225 then crank it up when it hits 230 degrees or so, I did buy the kamado smoker the next day ,i like them both,but your right its nice to have a choice thanks for helping me, I watch your videos every week, keep up the good work:)
I'm sure you'll be turning out some amazing chicken very soon Ryan. Thanks for the support buddy!
thanks troy, a must on thursday as always...
Thanks Munir, glad you are still enjoying these chats and I appreciate all of the support brother!
Thanks so much for your hard work on the videos...I ALWAYS use the video references in the description box. Thanks again...Retiredgil
Thank you very much Gil. I truly appreciate the support and thank you for the feedback!!! Have a wonderful week my friend! Cheers, Troy
Live crawfish can be purchased from the Louisiana Crawfish Company..
Yes, I find the info box as a very useful tool to use. Here are listed links to other channels, links to grill related products, links to manufacturers and other web pages that may be of interest.
Beacuse I am one of those who also can comment or answer questions posed by others in the comments section, I appreciate that you Troy think it's ok that I / we do it ..
Questions for the future;
Do you feel that there is too much for you to answer all these questions on a regular basis?
With a Norwegian greeting from your brother in Norway
Kjetil
How's it going my brother Kjetil? I really appreciate the feedback and am glad you like having all of that info in the description box. And thanks for the question! Cheers to ya brother!!!
Troy have you ever heard of a flip flop grill? Traditionally used for chicken. im not sure if its a Wisconsin thing or not but there are ZERO videos on TH-cam that feature them and they make the BEST chicken ever. no joke. there is a place in Bloomer WI that sells them cheap ($100) but theyre also an easy build. Could you look into doing a video on these to get the word out because I think people are missing out on the best chicken ever. CHEERS
Hey Dan, thanks very much for the question. I will add it to my list brother!!! I appreciate the support!
T-Roy love the vid man your videos kick ass! on the Weber kettle question I've had one for a little over 6 years and I cook with it at least once a week sometimes 2-3 times. closing all the vents bottom and top will drop the temps as you said. but started with less coals than you think you need is the way to go, it's easier to add more then to take them out! trick is not to cook the meat directly over the coals as the fat drippings will cause flare ups. I roasted a whole pigs head 2 weeks ago for 6 hours and used less than a kg of coal, adjusting temps just by fiddling with the top and bottom vents. it's easy to get a lot of heat with little coal by adjusting vents.
on the subject of reheating leftover meat, if it's vacuum sealed and frozen I'm wondering whether just throwing the sealed meat straight into boiling water until it's hot? there's no way it can dry out it should retain pretty much the original flavours, textures and juices right? I haven't tried it but maybe it's worth a try. I do a lot of fishing and the vacuum sealed fish I can get straight from the freezer and leave it in warm water for about 20 minutes and it defrosts as if it was caught ten minutes ago. might make a good experiment.
thirdly I'm dying to make an offset smoker just need to save a little coin for materials!
keep the videos coming man I love em!
Hey Dustin, I appreciate the feedback on the Weber kettle. And yes, someone else mentioned that they place vacuum sealed meat directly in boiling water to reheat it and it works fine for them. I'm guessing they thaw it out first though? I will have to give that a try sometime on camera. Yes, you should build an offset!! Offset smokers produce the best smoked meat ever!!! I appreciate the support brother!!!
Great episode again T-Roy, question: have you ever make a UDS or cooked in a UDS?greetings Ben
Hey brother, I appreciate the support and am glad you are still enjoying these chats. I will add your question to the list! Cheers, Troy
Always look at the description box. As far as reheating pulled pork that is vac sealed I put it in boiling water for 15 to 20 minutes they open pack into bowl just like fresh.
Great feedback there William. I didn't think of that! Thank you very much!
Another great Thursday chat. What up big dog Troy. What's the longest time you've went without firing up your WSM??? Minnesota winters are a bitch. Normally do ribs for Christmas. But shattered my big toe on Halloween. Haven't fired up my WSM in 4 months. Gonna be 20 degrees on Saturday so gonna do some ribs. I'm dying inside. Lol. 😎
Awe dude, so sorry to hear about your predicament. That must be killing you not being able to fire up the WSM. Hope your toe is doing better now and I'm guessing it is since you're gonna be smoking some ribs? I appreciate the question and have a few ribs for me brother!!! Cheers, Troy
This is a great Q & A (chat) video. I need to start working on my description box. Do you use a website that gives out links or do you just look up each item individual? I've had no luck finding links from QVC. Maybe it's because I'm using my phone to look them up. Thanks for any advice you can give😃
Hi Christy, thanks so much for checking out the chat video. I really enjoy doing these for my fans. And thanks for your question. I will add it to my list for a future chat episode and give you a shout out. Have a fabulous weekend!!! Cheers, Troy
T-ROY COOKS, THANK YOU!! You're too sweet😃
Yes I wouldn't stop putting the stuff in the description box keep it up bro #riverlife
Thanks for the feedback Rich!!! I appreciate the support brother!
Anytime bro
yes I definitely look at the info p art below the video, and by the way great job
Hey Thomas, thank you very much for the feedback. I'm glad you appreciate having that info just in case you need it. Have a great weekend brother!
Thanks T Roy enjoy the videos ,keepem coming
Thanks for watching!!!! Glad you enjoy the videos brother. Keep that smoke rollin'!!!!!
This man is like the Chuck Norris of cooking.
you can catch crawfish in other places other than down south I catch them a little in michigan
Yeah, I look in the description box most times.
Great, thank you very much for letting me know. And thanks for the support!
Looking at that fence makes me wonder "What was the most interesting question Tim the Toolman Taylor ever asked you?"
Ha!!! Good one Bill. My neighbor isn't tall enough to see over the fencing. LOL Thanks for the support buddy!
Hi, Troy. What do you enjoy about making mashed potatoes, if so, what potatoes should I use?
Hey Byron, I like using red potatoes. I like when I am mashing those tators that the milk and/or butter go flying up to the ceiling!!! LOL
Reply to Small Town BBQ, as for the yard bird brine try this .. "WishBones Orange Brine (Joe's)", copy, google and paste. This is for a big bird, but feel free to cut back on the quantity. The times posted are ONLY for the Orion Cooker, please use your the time that you normally use for your cooking machine.
Thanks for the feedback Joe!!!!
Hey Troy, great vids, thank you for all your help! I quickly glance over the description, but most of the time I only look if there's a recipe. When you get a chance, I have a 14.5 in WSM and it cooks great but I really love brisket, especially both parts the point and flat. Any tips/suggestions for cooking both as I have to separate them when I cook.
Howdy, I appreciate the feedback very much and thanks for the support. There isn't much else you can do on that 14 inch WSM other than cut your brisket to fit it on there. If you stepped up to a 22 inch WSM, you'd be able to cook a whole packer and you could also lay your rib rack out flat instead of cutting it down to fit. If it were me, I'd wrap the flat in foil when it hits the stall and I'd cook it on the middle rack. You can leave the point unwrapped and cook it on the upper rack. Hope that helps!
another great Thursday chat. question for next chat. When cooking a brisket do you only use logs as your fire source? and if so wouldn't cooking with smoke for hours make the meat bitter?........and the links help out.
Hey Ruben, thanks for the feedback and for the question brother. I will add that to my list! Cheers, Troy
I agree I do not like the maverick 733 it is hard to set up. The smoke is so much easier to use.
Thanks for the feedback and I appreciate you watching Rachel. I agree with you 100%.
sup T-Roy I definitely look at the description box, for times and questions, sucks it takes so much time to edit!
Thanks for the feedback Hanoch!!! I really don't mind putting that info together as long is you guys are looking at it. It is time consuming though. I'm going to keep doing what I've been doing. I'm getting a lot of positive feedback on the description box. Cheers brother!!!
I look at the description box and use it regularly
Thank you, that's what I needed to know. I appreciate the feedback and support!
T-Roy,
I really enjoy your videos and have learned a lot. I have a question about tuning plates. I have the Angus smoker from Old Country Pits. I am trying to even out the temp in the horizontal chamber while also trying to keep the vertical chamber at a usable temp. Do you use tuning plates on your Yoder? How should I space them?
Thanks,
Roll Tide!
Chris from Alabama
Thanks for the question Chris. I will add it to my list buddy! Cheers, Troy
Hey Troy! Love your videos! I found you and Justin when doing research to get into smoking myself.
I am so excited to get into it. As a beginner on a limited budget should I start with the 22" WSM or a similarly priced offset I have found? I know I want to get a stick burner eventually but am worried that the cheaper ones won't cook better than a WSM and I should start there and get a higher end smoker later on. Thoughts?
That is a great question David. I will add it to my list. Thanks brother!!!
Hey Troy- have you ever tried using plum wood on your WSM when smoking ribs? What other meats would go well with plum wood?
Hey Pete, thanks for the question brother!!!
I am looking at purchasing a digiq dx2 for my weber smoky mountain. Have you tried this? If you have how have the results been? Thanks man, keep up the good work.
Thanks for the question Michael. I will add it to the list for ya!! Cheers buddy!
Hey t Roy love the show and hope u don't change a thing, I got a ? About the steel loop on the belly of the smoker box on yoder, I noticed u have one on witchita and there's one on my Cheyenne , CHEERS to ya.
Ah, yeah Chris, I can answer that one for you. I appreciate the question and thanks for the feedback!!!
Keep descriptions please.
Thank you for the feedback Blair. I appreciate it!
the best way to reheat any cut is by sous vide
Yep, I would agree, but most people don't have a sous vide machine. Great feedback though! I appreciate it.
i like the description box
Thanks smallbeans!!! I appreciate the feedback!
I check the stuff in the show more show notes !
Thanks for the feedback Jayde!!!
Hey T-Roy! What are your opinions on the Thermopro TP 20?
Leftover brisket/pulled pork make EXCELLENT jambalaya. Follow your favorite recipe but instead of chicken, use your leftover smoked meat. Just throw it in cold!
'Ducks
Yeah, you're right Craig!!! I had forgotten about adding leftover bbq to jambalaya!!! Great feedback brother!
I've tried using the wsm like an offset, leaving the door open and feeding it those western mini logs, cut down even smaller, and the smoke flavor was much better. Temp control not so easy, and it's got me interested in a quality offset. Any thoughts on a lone star grills?
Thanks for the feedback Bob. I kinda figured that would be a problem on the WSM, so thanks for your input. I will add your question to the list! I appreciate you watching!
T Roy! Have you ever used beer to spritz meat while smoking? If so, or not so. Your thoughts?
Mark from Penticton BC Canada!
Hey Mark, I appreciate the question and will add it to my list. Thanks for the support!!!
Hello Troy!
Hi Ellen, your comment wasn't caught by the TH-cam spam filter this time!!! Maybe they fixed it? Always great to hear from you my friend!! God Bless you!!!!!!
T-Roy do you like sushi? have you been to tomo sushi on parmer? delicious stuff. favorite rolls are double Ds & dancing eel
Thanks for the question!!! I will add it to my list for you. Cheers, Troy
I do use your links in the description area
Hey Mike, I appreciate the feedback brother!!! And thanks for the support! I will be keeping the description box as it is.
When is the pork belly video coming?
Mouakong Lee amen
It is on my To-Do list. Not sure of the date yet, but I will get it done. Thanks for the reminder!!!
T-ROY , Hands Down U Know Your BBQ. Question Need A Good BEEF. Rub Not 2 Salty & A Good Rib Rub ????
Thank you so very much! Glad you enjoy the chat videos. I will add your question to the list!!!
where's the description box?
You're joking, right? LOL If not, just click on "Show More" below the video.
It was high jacked by the NSA so you have to click the "show more" do-dad.
T-ROY COOKS of course I'm joking T Roy! Awesome videos big sir!
Ha!!! I figured you were. Thanks again brother!
you gotta try home made bacon
do applewood cold smoke
with pecan wood
cook it on 90 degrees for 5-6 hours. ..
email me for my 48 brine method. ...great videos
Hey Izzy, I shot you an email brother!!! Thanks for the support!
T-Roy you're cooking videos are great but do you have to have a Beer in your hand ALL THE Time while doing it. It's not offensive but un necessary . mike
Not unnecessary at all, where there is BBQ there is beer, plus the fact that he supports local breweries is great, also it isn't like he is drinking a six pack just a beer to keep his mouth from drying with all the talking. Cheers!
You nailed it on the head +Alex Aragon. I appreciate the response brother!!!
I suppose I could have an ice cold glass of Texas Tea? LOL