@@LownSlowBasics doing well mate!! Thanks heaps for asking. Just going along taking things a day at a time. Mentally doing amazing, physically is another story haha but that is heading in the right direction and that’s all I can ask for mate. I hope you’re doing well!
Good on you hitting 100,000 mate. I’ve followed the channel for a few years now definitely the best Aussie bbq teacher and I’ve followed along with many cooks on my Weber kettle. Would love an Oklahoma joes offset.
Great video mate! My partner doesn’t usually like many rubs she’s a salt and pepper type of person, just got your beef bounce rub and cooked a steak with it and she and I looove it! Now I’m going to buy your steak shooter and garlic goals. Everyone needs to try so good!
It's all always good. The weber always produces the best BBQ but I'm good with all of it. Cook it and get it in me. There is a place for all cookers, yes even a gas grill. Love mine.
Great vid brother, I’m with you on the pellet smoker, I have the same one and usually throw a chunk of wood on top of the heat shield that’s over the fire pot, makes a world of difference to the smokiness
Cool video! Maybe good idea for a pettle grill to set it at 100° degrees which will produce more smoke and give it some more time to take on that stronger smoke flavour?
Do you think pallet smoker is worth it? I currently have 2 Weber kettle and I am enjoying it. Was thinking to get an offset as an upgrade form the Weber kettle.
@@LownSlowBasics thank you for replying! Love watching your videos, gives me inspiration to go cook in the British winter. I’m going to see if we can get those briquettes over here. Are they in the grey and green bag?
Mate. I really must stop watching your videos when i am hungry. The stomach is rumbling so bad. I think i need to do a rib roast up soon. Great video again. 😋
nice one mate, love my weber kettle, got to be the best bbq around. made some jerk chicken wings and chinese chicken thighs tonight for NFL Thanksgiving, just in the oven though, crap weather outside here on the Isle of Skye in Scotland.
Get a potato. Preferably a dry white one, not a waxy yellow one. Peel potato. Rinse under the tap. Get a cutting board and a sharp knife. Cut potato into slices. Then cut slices into strips. Rinse well under the tap and put in a strainer to dry. Don't soak in water like lots of videos will tell you. Just rinse well. Put chips into cold oil on the stove in a large saucepan. Bring oil to boiling and cook until they are your desired crispiness. And before anyone has a go at me for putting the potatoes in cold oil, I never would have done it. For some ridiculous reason it works. Yes, the chips take a little longer to cook, but boy are they worth it! Way better than doing them the regular way. If you want to take them to the next level, remove and drain when half cooked. Let them get cool. Reheat oil and put the chips back in and finish cooking. Excellent!
Man, that looks great and surely must tast good. Unfortunately, it is hard to get such nice meat here in Belgium. No fat or marbling in most of the meat. People don't know anymore what good meat looks like.
A much more realistic comparison would’ve been to use the WMS rather than the Weber kettle. Although you can utilize the kettle as a smoker but the WMS is a true smoker.
Probably the best guides on the internet for someone who doesnt have a 2000 buck smoker. Loved it with our whole family mate. Thanks for everything.
Got to be one of the best presenters on the platform for BBQ.
Most welcome 🙏
@@ReaLzEdits 🙏
Maybe . . . but those $2000 wagyu ribs will cost you the same.
I did not expect the loaded fry's at the end!!! That looks great!
That’s why it’s so good having a variety of bbqs cause each of them cook differently and give different results. Love it mate!!
Thanks legend hope you’re well!
@@LownSlowBasics doing well mate!! Thanks heaps for asking. Just going along taking things a day at a time. Mentally doing amazing, physically is another story haha but that is heading in the right direction and that’s all I can ask for mate. I hope you’re doing well!
Nice one mate. You're a legend bbq teacher
Thanks mate 🙏
Good on you hitting 100,000 mate. I’ve followed the channel for a few years now definitely the best Aussie bbq teacher and I’ve followed along with many cooks on my Weber kettle. Would love an Oklahoma joes offset.
I did some beef ribs on Saturday. Definitely one of my favourites.
So good hey!
Great video mate! My partner doesn’t usually like many rubs she’s a salt and pepper type of person, just got your beef bounce rub and cooked a steak with it and she and I looove it! Now I’m going to buy your steak shooter and garlic goals. Everyone needs to try so good!
Oh nice! Mate you’ll love them all 🙌
Legend! I’ve perfected my St Louis pork ribs on my Oklahoma Joe kettle, thanks to your awesome vids. Cheers
Very nice mate! You’re welcome 🙏
It's all always good. The weber always produces the best BBQ but I'm good with all of it. Cook it and get it in me. There is a place for all cookers, yes even a gas grill. Love mine.
Very true 🤘
Love your dedication Aaron. Great stuff as always.. hopefully I’ll be a pro like you one day.
Thanks mate, I’m still learning lots myself. I wouldn’t brand myself a pro but thankyou 🙏
Great vid brother, I’m with you on the pellet smoker, I have the same one and usually throw a chunk of wood on top of the heat shield that’s over the fire pot, makes a world of difference to the smokiness
Thanks mate! I might have to start doing that!
Cool video! Maybe good idea for a pettle grill to set it at 100° degrees which will produce more smoke and give it some more time to take on that stronger smoke flavour?
Another amazing video, have to give this one a try..Aaron you are a master
Do you think pallet smoker is worth it? I currently have 2 Weber kettle and I am enjoying it. Was thinking to get an offset as an upgrade form the Weber kettle.
Drum for me. Another great video. 🤙🇦🇺
Great video! Quite often find ribs singularly in the uk so this is useful.
What briquettes do you use?
Thanks mate! Either B&B or olive pip co.
@@LownSlowBasics thank you for replying! Love watching your videos, gives me inspiration to go cook in the British winter. I’m going to see if we can get those briquettes over here. Are they in the grey and green bag?
Mate. I really must stop watching your videos when i am hungry. The stomach is rumbling so bad. I think i need to do a rib roast up soon.
Great video again. 😋
Haha! Thanks mate 😆
nice one mate, love my weber kettle, got to be the best bbq around. made some jerk chicken wings and chinese chicken thighs tonight for NFL Thanksgiving, just in the oven though, crap weather outside here on the Isle of Skye in Scotland.
Such a good bbq hey! Very nice!
Love ur styles mate.
Thankyou mate 🙏
Beef ribs are the best - using for a ragu/bolognese is a real winner for the kids
Definitely!
Great video mate. However I think the Weber kettle one was the best. But I’m bias 😉
Haha was pretty good 😆
When adding a wood chunk to the drum, do you wait for the smoke to clear up before placing the food on it?
Yeah, doesn’t take long, sometimes if the chunk is small enough or you preheat the chunk it’s clear right away pretty much.
From what I’ve had the pellet smoker gets the home thumbs up
Definitely!👍
GREAT VIDEOS MATE!
Cheers mate!
What kind of Vac sealer are using there buddy?
Thanks.
Link should be in description 🤘
just checked again, still couldn't see it in there...
You've done it again mate 🤟 I'll be 200kgs soon if I keep trying all this great food 😂
Haha moderation is key 😆
OMG! doing it this weekend.
Definitely do!
Great idea . . . but, where did the French fries come from? How do I do those?
Get a potato. Preferably a dry white one, not a waxy yellow one. Peel potato. Rinse under the tap. Get a cutting board and a sharp knife. Cut potato into slices. Then cut slices into strips. Rinse well under the tap and put in a strainer to dry. Don't soak in water like lots of videos will tell you. Just rinse well. Put chips into cold oil on the stove in a large saucepan. Bring oil to boiling and cook until they are your desired crispiness.
And before anyone has a go at me for putting the potatoes in cold oil, I never would have done it. For some ridiculous reason it works. Yes, the chips take a little longer to cook, but boy are they worth it! Way better than doing them the regular way.
If you want to take them to the next level, remove and drain when half cooked. Let them get cool. Reheat oil and put the chips back in and finish cooking. Excellent!
@@IamJaneS Interesting idea. But, ". . . cook until they are your desired crispiness" About how much time for cooking? The whole way or halfway?
What vac sealer do you use?
Link should be in description 🤘
Is there a link for the inkbird wireless.
I’ll have a fresh link after the 30th.
Here’s the wireless probe link(use code LOWNSLOW11P at checkout for discount): www.ebay.com.au/itm/225896688426?
Man, that looks great and surely must tast good. Unfortunately, it is hard to get such nice meat here in Belgium. No fat or marbling in most of the meat. People don't know anymore what good meat looks like.
Ah that’s unfortunate!
Those loaded fries!
So tasty!
A much more realistic comparison would’ve been to use the WMS rather than the Weber kettle. Although you can utilize the kettle as a smoker but the WMS is a true smoker.
Whats ur cheese sauce recipe
Recipe in description 🤘
@@LownSlowBasics 😎🥳🥰
Thanks
Thanks heaps mate 🙏
👍🏻👍🏻
🤘
I may be pedantic but is initial white smoke from the bronco okay to smoke in?
I usually let it clear up a bit. As long as it’s not bad smelling, heavy white dirty smoke it’s generally ok.