The video that inspired the conga... and rancho relaxo? Download the MP3 here: http://www.mediafire.com/file/x4sxszj8m50kxgo/TEXASTYLE.mp3 10h version: http://www.youtube.com/watch?v=mcd1vZ1341Q This song is a parody of Gangnam Style by PSY. Maps used are ctf_2fort, ctf_2fort_night and Simple elevator map. Made with Source Filmmaker! Many thanks to RaTcHeT302 for making the elevator map and the custom thumbnail! Special guest: WOLF from PAYDAY: The Heist trying to steal some intel. Some csgo referral: https://csgoempire.com/r/someuselessr3f
Views: 3213461 TheEngiGuy
"That's what my daddy taught me to do" The engineer can't seem to do anything right. As a result, other engies try to bully him. *Spot the hidden G-man and Golden Doggeh* Music by Zatemedek: http://www.youtube.com/watch?v=avCdpDVxS1U Made by That Guy In The Corner and Zatemedek http://www.swankybadgerfilms.co.uk/
Views: 140093 Swanky Badger Films
Total Cook for this brisket was about 9 hours. Salt, pepper, beef and low and slow smoke....what else could you want. I hope you give this easy brisket recipe a try. My Weber Charcoal Grill - http://amzn.to/2ax76Fu Smokenator 1000 - http://amzn.to/2ayglIM Smokenator 1000 with Hovergrill Kit - http://amzn.to/2aDi50P Weber Hinged Grill Grates - http://amzn.to/2aledWp Blogpost on this recipe - http://whitethunderbbq.blogspot.com/2014/10/texas-brisket-easiest-brisket-recipe.html 1 Brisket Salt Black Pepper Wood for smoking - I used Hickory and Apple (would have preferred oak on this one) Mix salt and pepper. 60% Salt and 40% Pepper. Sprinkle all over the brisket. Stabilize grill temperature at 250. Cook for about an hour a pound. Wrap if the skin is getting dark. Cook until a toothpick slides right in. "Dispersion Relation" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 http://creativecommons.org/licenses/by/3.0/ ======================================== Social Media Links: Facebook - https://www.facebook.com/whitethunderbbq Twitter - http://twitter.com/whitethunderbbq Instagram - http://instagram.com/white_thunder_bbq
Views: 1745922 White Thunder BBQ
This is the first half of our smokerbuild project of last year, where we turned a rusty old gas tank into a commercial-sized texas-style offset smoker. Pit sizing calculator for anyone planning a similar project: http://www.smokerbuilder.com/pitcalc/ Also highly recommend checking out Aaron Franklin: https://franklinbbq.com/ Please let me know if you guys have any thoughts or questions!
Views: 218951 Taste of Texas Barbecue
Chef Tom tackles another brisket, Texas style. Instead of trimming out the point and flat and cooking them separate, we cook the full packer brisket and instead of foil we use butcher paper to wrap the brisket to help retain moisture and maintain our color. Shop @ ATBBQ: https://www.atbbq.com/ Full recipe: https://www.atbbq.com/thesauce/texas-style-brisket-recipe/ Thanks to everyone who asked us to cook up a Texas Style Brisket, we hope you enjoy! Featured products: Yoder Smokers YS640 Pellet Grill - https://www.atbbq.com/yoder-smokers-ys640-pellet-grill-standard-cart.html R Butts R Smokin' Beef Rub - https://www.atbbq.com/r-butts-r-smokin-r-beef-rub.html Boning Knife - https://www.atbbq.com/victorinox-6-inch-semi-stiff-curved-boning-knife.html Instant Read Thermometer - https://www.atbbq.com/yoder-smokers-maverick-pt75-instant-read-thermometer.html
Views: 1472914 allthingsbbq
Texas Style BBQ Brisket | Smoked Brisket Recipe with Red Butcher Paper For more barbecue and grilling recipes visit: http://howtobbqright.com/ For more how-to recipes visit: http://howtobbqright.com/ Today I’m cooking a whole packer brisket on some smoke! For this Texas Style Brisket cook I’m starting with a full packer brisket. That means it has the flat and point still connected. You’ll want to trim any thick fat down to ¼” and also remove the thick deckle fat that connects the brisket flat and point. This fat won’t render during cooking and it helps the brisket lay flat which helps with uniform cooking. This is a Texas Style Brisket, which means a simple mix of Kosher Salt and Corse Black Pepper is all you need. I mix ¼ cup of salt and ¼ cup of pepper together in a shaker and coat the entire outside of the Texas Style Brisket with a good dose. Let the Texas Style Brisket rest on the counter while the pit comes up to temperature. For Texas Style Brisket you can expect a long cook time, so be prepared to maintain an even temperature for several hours. I’m using my Ole Hickory MM running at 250⁰ for this Texas Style Brisket cook but any cooker can be set up to cook indirect. Just make sure you use a good probe thermometer (I use the Thermoworks ThermaQ dual probe thermometer - you can check it out here: http://goo.gl/WduJeh ) to monitor grate temperature throughout the cook. Once the smoker is stabilized, place the Texas Style Brisket fat up on the cooking grate and close the lid. Traditionally Texas style brisket is cooked with post oak but I don’t have any, so I’m going with the next best option and that’s Pecan. After 5 hours, the outside of the Texas Style Brisket will start to turn dark. This is exactly what you want to happen, and it’s time to wrap at this stage. Tear off 2 big strips of butcher paper and lay them cross ways on the table. Place the Texas Style Brisket in the middle and wrap with the first layer of paper flipping the brisket. Flip the brisket upright and it’s ready to go back on the pit. It should be laying fat side up the entire time on the pit. Monitoring the internal temperature of the Texas Style Brisket is important now, so stick a probe into the thickest area of the flat right through the paper. Be sure not to go too deep; it should rest right in the middle of the flat. Set the alarm for 200⁰ and get ready to wait another 3-4 hours. Once the alarm sounds at 200⁰ the Texas Style Brisket is ready to come off the pit. For brisket you should feel almost no resistance when you stick it with a probe. Place the Texas Style Brisket in a dry cooler and close the lid. It needs to rest for at least 2 hours before slicing but as much as 6 hours won’t hurt. For serving Texas Style Brisket separate the point and flat. Cut the flat into ¼” slices and split the point right down the middle against the grain. Cut it into slices and cube the outer edges for burnt ends. Texas Style brisket is one of my favorites and you can’t beat the simple flavors it has when done right! For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit: http://howtobbqright.com/bbqshop/
Views: 1213917 HowToBBQRight
All the steps to successfully prepare a Texas style brisket for smoking and properly smoking it. How to cook briskets to perfection is not that hard if you follow these simple steps. Get your own ultrafast thermometer Thermapen: http://www.thermoworks.com/Thermapen-Mk4?tw=CHEF Get a truly wireless thermometer, The Meater: https://amzn.to/2NZPczn Subscribe for more great recipes: https://goo.gl/Tim8wA Click Here to share this video on Facebook: https://goo.gl/KrhV8f Here is a playlist that you may find interesting: https://goo.gl/n976Du For my most recent upload click here: https://goo.gl/KqhuHz _________________________________________________ Product Links Cookbooks I enjoy and use. https://goo.gl/svSkrk Cutco Whisk: http://amzn.to/2zdWHym To Look at the knives I use just follow the links below. Mercer Knife Set http://amzn.to/2yeqpna Mercer 4 Piece Santoku Knife Set http://amzn.to/2x2n9X3 Wusthof Starter 2 Knife Set http://amzn.to/2xLh1Ga Wusthof 7 Piece Set http://amzn.to/2ydsjVdC Get an excellent knife for trimming your brisket here. http://amzn.to/2wCTNS3 Click here for an great brisket slicer. http://amzn.to/2vIN5v4 __________________________________________________ Thanks to John Stewart and Jeff Gore for providing music for my videos. Disclaimer: Some of these links go to my videos or a friends or my website and some are affiliate links where I will earn a small commission if you make a purchase. Shopping through these links is a great way to support the channel so I can keep making interesting videos to help you. Thanks Chef Johnny #texasstylecuisine #texasstylebbq #texasstylebbqandcuisine
Views: 62205 Texas Style BBQ and Cuisine
Simple Pulled Pork Recipe for a Texas Style Pork Butt For more barbecue and grilling recipes visit: http://howtobbqright.com/ I call this recipe Texas Style Pulled Pork because it reminds me of the way brisket and spare ribs are cooked in the Lone Star State. It’s all about simple ingredients – meat, Salt, Black Pepper, and Post Oak smoke. Texas Style Pulled Pork cooked this way takes on a delicious flavor and I love it because you can taste the actual meat. In Texas Post Oak is used as the primary fuel source and it gives the meat a pleasant, smoky profile. It can be strong like hickory but the flavor is true barbecue. Stick burner pits rule in Texas, but you can cook pork butts on any bbq pit. I’m using my Big Green Egg running B&B Lump charcoal. I scattered 5-6 chunks of good seasoned post oak over the hot coals and let the pit come up to 275⁰. The pork butt gets seasoned with a 50:50 blend of Morton’s Corse Kosher Salt and Tone’s Restaurant Ground Black Pepper (both can be found at Sams club). Then it goes on the Egg fat side down for 4-5 hours until a good bark forms. I don’t bother with probing the butt at this point because it’s all about the bark. When it looks right it’s time to wrap the butt to get it tender. Instead of using the Texas Crutch (aluminum foil), I go with peach butcher paper. Butcher paper is used in barbecue to preserve the bark. It turns out a little firmer in the paper where aluminum foil steams the bark causing it to be mushy. Once the butt is wrapped place it back on the pit and stick a meat probe into the center of it. Set the alarm for 198 degrees and kick back and have a cold one. It’ll take several more hours for the butt to reach target temp and when it does it needs a good rest. This is where a Probe Thermometer comes in really handy. I used a Thermoworks DOT for this pork butt. You can check them out here: https://www.thermoworks.com/DOT?tw=KILLERHOGS I have a dry cooler on hand and just sit the butt right down inside it. Close the lid and come back after a couple hours. When you’re ready to serve the butt, remove it from the cooler and unwrap the butcher paper. It’ll still be hot so wear hand protection (cotton glove under a pair of nitrile gloves), and shred the butt by hand. The bark is absolute best part. The Salt & Pepper create a savory, crusty bark and the post oak flavor is just right. It’s great for sandwiches, tacos, nachos, or just eating plain with some sliced sweet onion and pickled jalapenos, but don’t forget the white bread! Also sauce is completely up to you; in Texas it’s frowned upon, but I say enjoy however you want! Texas Style Pulled Pork Ingredients: - 8lb Pork Butt - ¼ cup Corse Ground Kosher Salt - ¼ cup Corse Ground Black Pepper Texas Style Pulled Pork Directions: 1. Prepare Smoker for indirect cooking at 275⁰ using chunks of Post Oak added to the hot coals for smoke flavor. 2. Combine the Kosher Salt and Black Pepper in a small mason jar. 3. Season the outside of the Pork Butt with a good dose of the salt & pepper seasoning on all sides. 4. Place the Pork Butt on the smoker and cook for 4-5 hours or until internal temperature reaches 165-170 degrees. 5. Wrap the Pork Butt in peach butcher paper and return to the smoker. 6. Monitor the internal temperature with a probe thermometer inserted into the center of the pork butt. Final target temperature should be 198-200⁰. 7. Rest the Pork Butt in a dry cooler for at least 1 hour before serving. 8. To Serve: remove the blade bone and shred the pork butt by hand. For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit: https://h2qshop.com/
Views: 195081 HowToBBQRight
Texas Style BBQ Ribs | Smoked Pork Ribs For more barbecue and grilling recipes visit: http://howtobbqright.com/ With these smoked ribs, I decided to take some pork spare ribs and smoke them Texas style. These Texas style ribs just get a dose of salt and pepper, then smoked and basted with a mixture of water and apple cider vinegar. These Texas style pork ribs are simple and so juicy and delicious. You can serve these smoked ribs with sauce on the side, but I like to eat them just the way they are – throw in some Killer Hogs Hot Pickles and you are ready to go. Here is the recipe for my Texas Style Ribs recipe. Ingredients for Texas Style Ribs : - 2 slabs St. Louis Spare Ribs - ½ cup Coarse Ground Black Pepper - ¼ cup Kosher Salt - 1 cup Water - ½ cup Apple Cider Vinegar Directions for Texas Style Ribs - Prepare Smoker for indirect cooking at 275⁰. - Remove ribs from packaging, trim excess fat and remove membrane from bone side. - Combine Salt and Black Pepper in a bowl and pour into a shaker bottle. - Season ribs liberally on both sides with salt/pepper mixture. - Place ribs on smoker and add pecan wood chunks to the fire for smoke. - Mix Water and Apple Cider Vinegar in a spray bottle. - Spritz ribs every 45 minutes. - After 2.5 hours remove ribs from smoker, spritz with vinegar mixture and wrap in aluminum foil. - Return ribs to smoker and continue to cook for approximately 2 hours. (Check ribs for doneness after 1 hour and every 15 minutes after. Once desired tenderness is reached pull of smoker) - Rest ribs for 15 minutes and serve. For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit: http://howtobbqright.com/bbqshop/
Views: 215883 HowToBBQRight
I love great BBQ chicken and it is not that hard to make tasty, moist chicken. I hope we can help you step up your BBQ game with this lesson. These chickens were cooked at 275° Check out my new Amazon Store: https://www.amazon.com/shop/texasstylecuisine Get your own ultrafast thermometer Thermapen: http://www.thermoworks.com/Thermapen-Mk4?tw=CHEF Here is a link to the rub recipe https://www.youtube.com/watch?v=tcD9DF1Xmzk BBQ Rub 1cup Spanish Paprika 3/4cup Black Pepper 1/2cup Kosher Salt 1/2cup Seasoning Salt 1/2cup Sugar 1/4cup Granulated Garlic 1/4cup Oregano 1/4cup Ground Mustard 1/4cup Dark Chili Powder Subscribe for more great videos: https://goo.gl/n976Du Share this video on Facebook by following this link: https://goo.gl/CSdJ1D Here is a playlist you may enjoy: https://goo.gl/n976Du For my most recent upload click here: https://goo.gl/HL4bKi __________________________________________________ Product Links Get a great Lion Grill: http://www.anrdoezrs.net/links/8786432/type/dlg/https://www.bbqguys.com/lion-premium-grills/32-inch-built-in-gas-grill-l75000-stainless-steel-propane Cookbooks I enjoy and use. https://goo.gl/svSkrk Cutco Whisk: http://amzn.to/2zdWHym To Look at the knives I use just follow the links below. Mercer Knife Set http://amzn.to/2yeqpna Mercer 4 Piece Santoku Knife Set http://amzn.to/2x2n9X3 Wusthof Starter 2 Knife Set http://amzn.to/2xLh1Ga Wusthof 7 Piece Set http://amzn.to/2ydsjVdC _________________________________________________ Thanks to John Stewart and Jeff Gore for the music I used on this video. Disclaimer: Some of these links go to my videos or a friends or my website and some are affiliate links where I will earn a small commission if you make a purchase. Shopping through these links is a great way to support the channel so I can keep making interesting videos to help you. Thanks Chef Johnny #texasstylecuisine #texasstylebbq #texasstylebbqandcuisine
Views: 213202 Texas Style BBQ and Cuisine
Please like, share and SUBSCRIBE. Be sure to CLICK the BELL ICON to get my latest videos. MORE RECIPES BELOW! Thank you! INGREDIENTS 6 to 8 lbs Whole Brisket (trimmed) 2 lbs sliced onion 2 cup beef broth 1/3 cup to 1/2 cup Brisket Rub of your choice (recipe for rub used in video below) Stainless steel Roasting Pan ( https://amzn.to/2PgX9QV ) DRY RUB 2 1/2 tbsp salt (I used sea salt) 1 1/2 tbsp ground black pepper 2 tbsp garlic powder 2 tbsp onion powder 2 tbsp lemon pepper 3 tbsp brown sugar (packed) 4 tbsp smoked paprika 1 1/2 tsp ground cumin BARBECUE SAUCE onions from roasting pan 1 1/2 to 2 tbsp brisket rub 8 oz tomato puree 1 1/2 tbsp apple cider vinegar 1 tbsp Worcestershire sauce 1/4 cup brown sugar (packed) 1 tbsp spicy brown mustard ANDREW ZIMMERN'S BRAISED BRISKET RECIPE https://youtu.be/bRLfGGm0u84 *How To Trim Brisket* https://youtu.be/VmTzdMHu5KU *How To Slice A Cooked Brisket* https://youtu.be/sMIlyzRFUjU OVEN BBQ RIBS RECIPE https://youtu.be/B5wIE4zyW5k BARBACOA VIDEO https://youtu.be/HTAGmYGmdUA EASY MEXICAN RICE RECIPE https://youtu.be/YNAuDWoYoSQ MY OTHER CHILES RELLENOS RECIPE VIDEO https://youtu.be/1s0nkKLnv4c PICADILLO RECIPE https://youtu.be/ys_jN1CQ_fw CROCK POT CARNE GUISADA RECIPE https://youtu.be/J3f8qgiAEp8 SOFT FLOUR TORTILLAS RECIPE https://youtu.be/5W-KWRcC7DE STOVE TOP CARNE GUISADA RECIPE https://youtu.be/CGaIBYHwqfs TEX MEX STYLE BEEF ENCHILADAS RECIPE https://youtu.be/wQKtLIxJdJs MOLE SAUCE RECIPE https://youtu.be/JV_NZQTjrjM CHILE RELLENOS RECIPE https://youtu.be/CC8b_WdIX1c FRIED CHICKEN RECIPE (No Buttermilk) https://youtu.be/HcuyC0VDX0g DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows me to continue to make videos like this. Thank you for the support! MUSIC Places by Ulas Pakkan, Courtesy of Shutterstock, Inc. That Vibe by Fairlight, Courtesy of https://soundstripe.com TEXAS STYLE BRISKET How to Cook Brisket in the Oven How to Braise Brisket Braised Brisket Recipe
Views: 119003 Gochujang Mamá
PERFECT TEXAS STYLE RIBS BEEF RIBS For Texas style beef ribs all you need to do is season liberally with salt and pepper. I do explain my theory that when meat cooks and shrinks the salt tends to condense and concentrate causing them to become salty. as far as pepper fresh ground is highly recommended. its optimal to cook your ribs at no higher temps exceeding 225-250 MAX El RAbbits BBQ FB PAGE CLICK HERE https://www.facebook.com/elrabbitsbbq/ EL RABBITS BBQ YouTube Page CLICK HERE https://www.youtube.com/channel/UCOrz... EL RABBITS TACTICAL SURVIVAL CLICK HERE. https://www.youtube.com/channel/UCvK_... INSTAGRAM CLICK HERE https://www.instagram.com/elrabbits_t... EL RABBITSBBQ INSTAGRAM CLICK HERE https://www.instagram.com/elrabbitsbbq
Views: 57146 elrabbitsbbq
Hunting hogs in Texas using a Polaris Ranger and shotguns with green lasers and 3 inch 00 buck shot. *** Why Do We Hunt Hogs? *** Feral hogs are a non-native and invasive species in Texas. Each year hogs cause millions of dollars in damage in the form of damaged crops, contaminated water supplies, broken equipment, transmission of disease and injury to livestock. Feral hogs compete with native wildlife for resources and also prey directly on the eggs and young of ground nesting birds and will actively hunt small mammals, frogs, lizards and snakes. Due to their intelligence, adaptability, and prolific breeding habits, traditional methods of hunting and trapping have been largely ineffective in reducing the feral hog population. The introduction of night vision and thermal optics has greatly increased landowners' ability to mitigate the destruction caused by feral hogs. Feral swine are not considered game animals in Texas and may be hunted by any means or methods at any time of year. More information about the feral hog problem in Texas: http://bit.ly/FeralHogsInTexas ► Our Most Popular Videos: http://bit.ly/UNVMostPopularVideos ► Our Latest Videos: http://bit.ly/UNVLatestVideos ► Top Coyote Hunting Videos: http://bit.ly/TopCoyoteHuntVids ► Top Hog Hunting Videos: http://bit.ly/TopHogHuntVids OUR WEBSITE ► http://bit.ly/UltimateNightVision SOCIAL MEDIA ► Facebook: http://bit.ly/FacebookUltimateNV ► Instagram: http://bit.ly/InstagramUltimateNV ► Twitter: http://bit.ly/TwitterUltimateNV ABOUT US Ultimate Night Vision is an industry leader in night vision, thermal imaging and digital NV devices. Night vision is not just a profession for us, it is our passion. Here in Texas, we are fortunate enough to be able to use NV and thermal scopes for hog hunting, coyote hunting, and hunting other predators and varmints at night. The firsthand knowledge gained through hunting with NVD's on a regular basis allows us to provide accurate and relevant information to our customers. Our channel features product reviews, instructional videos, comparisons, and plenty of actual hunting footage.
Views: 995305 Ultimate Night Vision
If you want to talk about awesome, lets talk about this Southern Texas Style Beef Brisket. It's got a wonderfully balanced rub with the right smokey flavor, salt and sweetness and the Brisket itself is so juicy and tender, you'll think you died and went to Texas! So definitely give this a try and check out my fall off the bone tender Rib recipes down below. Read more... https://poormansgourmetkitchen.com/texas-style-beef-brisket-with-rub-recipe.html To get this complete recipe with all of the exact measurements and ingredients, check out my website: http://poormansgourmetkitchen.com/ 1 New Video per week, Wed or Fri Evenings Subscribe Here: http://www.youtube.com/subscription_center?add_user=PoorMansGourmet Twitter: https://twitter.com/PMGKcooking Facebook: https://www.facebook.com/PoorMansGourmetKitchen Pinterest: http://www.pinterest.com/PoorMansGourmet/ P.F. Chang's Barbecue Spare Ribs - https://www.youtube.com/watch?v=NMVqmbfgsLo&index=27&list=PLgpSuUqzreMNQbhfJDJvVqq-knsDGEknL Oven Roasted Ribs - https://www.youtube.com/watch?v=nYRUoSvzfmc&index=94&list=PLgpSuUqzreMNQbhfJDJvVqq-knsDGEknL Most Popular Video: Mongolian Beef https://www.youtube.com/watch?v=xQT_Yyj3Skk&index=125&list=PLgpSuUqzreMNQbhfJDJvVqq-knsDGEknL If you need to look for a Crispy Fried Shrimp Recipe, or you want to know how to make Beef Wellington, King Crab or you want to know how to cook Clams, Mongolian Beef, maybe you want to know how to cook asparagus in a pan or even a Swai fish recipe; well, this is the channel for you because I've got it all!
Views: 137841 Poor Man's Gourmet Kitchen
Click See More! Ham can be prepared any time of the year and not just the holidays!!! Try my technique out and let me know what you think about it. There ain't nothing like and moist, sweet, savory bone-in ham right off the smoker and especially on that holiday table or just because!! This is not a raw ham I used but a pre-cooked 21 lbs ham that was store bought. Try this for added flavor. Thanks and don't forget to subscribe, like and share and comment. Just in case you see something on the video you like, click any of the links below if you like, ThermoWorks Affiliate Links: http://www.thermoworks.com?tw=TPBBQ Smoke - http://www.thermoworks.com/Smoke?tw=TPBBQ Thermapen Mk4 - http://www.thermoworks.com/Thermapen-Mk4?tw=TPBBQ ThermoPop - http://www.thermoworks.com/ThermoPop?tw=TPBBQ ChefAlarm - http://www.thermoworks.com/ChefAlarm?tw=TPBBQ DOT - http://www.thermoworks.com/DOT?tw=TPBBQ Camera Used: Canon 5d Mark 3: https://goo.gl/dnNiNv Braggs Apple Cider Vinegar: https://goo.gl/pYq1jB Masterbuilt 40 inch Propane Smoker: https://goo.gl/TEjReq "I am an Amazon affiliate" Thanks for the support
Views: 59649 TOOTHPIKS BBQ
Click Show More!! Thank you for stopping back by to check out another video. This is one way I like to do my briskets. There are different techniques out there and there is not one recipe that is only right. The Key to doing brisket and temperature control and patience. Make sure you just have nothing planned but sitting in the shade and enjoying a cold one. Feel free to give any tips and leave a comment, share and subscribe. Thanks again!! Thank you very much for any support you can give to help us to continue to grow this channel, and create better content for you the viewers: https://paypal.me/toothpiksbbq ThermoWorks Affiliate Links: http://www.thermoworks.com?tw=TPBBQ Smoke - http://www.thermoworks.com/Smoke?tw=TPBBQ Thermapen Mk4 - http://www.thermoworks.com/Thermapen-Mk4?tw=TPBBQ ThermoPop - http://www.thermoworks.com/ThermoPop?tw=TPBBQ ChefAlarm - http://www.thermoworks.com/ChefAlarm?tw=TPBBQ DOT - http://www.thermoworks.com/DOT?tw=TPBBQ Amazon Affiliate Links: Camera Used: Canon 5d Mark 3 / Go here: https://goo.gl/dnNiNv Knife: Old Hickory Ontario Knives / Go here: https://goo.gl/BYa58q Facebook: https://www.facebook.com/Toothpiks/ Instagram: https://www.instagram.com/toothpiks/ email: [email protected]
Views: 1638013 TOOTHPIKS BBQ
How to Cook a Texas Style Smoked Brisket featuring Ryan Heger. Ryan is a Barbecue seasoning expert and is a featured presenter at the world famous "Foodways Texas A&M Barbecue Summer Camp". http://bbq.tamu.edu/2014/06/29/fourth-barbecue-summer-camp/_mg_3162/ This is a great video for the beginner who is wanting to learn how to cook a Texas Style brisket, or even for the expert wanting to learn a few new tricks. http://bbq.tamu.edu/tag/ryan-heger/ www.adamsextract.com http://www.jamshow.org/2015%20JAM/Ag%20Mech%20Presentation%20Awards%202015%20final.pdf
Views: 520445 Adams Extract & Spice
10mm New York reload! Isn't that the way they'd do it in Texas!! Glock 20 to Glock 29. Not bad for a backup, right? if you're new to guns and don't know what "New York Reload" means, the video more or less tells you. :-) ------------------- ------------------------ Please visit the Hickok45.com website and check out what the great folks who support us have to offer: BUD’s GUN SHOP, THE NATIONAL RIFLE ASSOCIATION, FEDERAL PREMIUM, SONORAN DESERT INSTITUTE, and TALON GRIPS: http://www.hickok45.com/supporters/ Please consider becoming a Gong Club member at our Patreon Page: https://www.patreon.com/hickok45 JOIN THE NRA at the Hickok45 page and get a nice discount: https://membership.nra.org/Hickok45/Join Hickok45 Store: https://www.bunkerbranding.com/pages/hickok45 Federal Premium: http://www.federalpremium.com/ https://www.facebook.com/federalpremiumammo SDI (Sonoran Desert Institute): http://www.sdi.edu/ Talon Grips: https://talongungrips.com/ UPCOMING “MEET & GREETS” NRA Annual Meeting in Indianapolis, Indiana Friday, April 26th: Sonoran Desert Institute booth 11:00 to Noon. Friday, April 26th: NRAFFF (Firearms for Freedom) booth 2:00 – 3:00. Saturday, April 27th: Federal Premium booth 10:30 - Noon ALSO, ALL our videos are also on GunStreamer: https://gunstreamer.com/@Hickok45 Most of our videos are also posted on Full30: https://www.full30.com/channels/hickok45 The short FAQ Videos playlist will answer most questions you have. Find us on Hickok45 Twitter and Facebook, as well as “therealHickok45” on Instagram. NOTE: All shooting in our videos is done by professional shooters for instructional and entertainment purposes, with an emphasis on safety and responsible gun ownership. Do not attempt to copy at home anything you see in our videos. Firearms can be extremely dangerous if not used safely. (Note: These descriptions were last updated on 3-22-18).
Views: 314471 hickok45
today we show you how to make some unbelievable Superb BBQ Rib Tips.. that is the top part of a St Louis Rib and you could substitute Country style ribs or Chicken or Beef Ribs or Baby Back ribs O Yea.. This is my recipe for my Meat Rub http://www.youtube.com/watch?v=d5es_-2R1P4 8 or 10 Country style Ribs or Rib Tips 3/4 Cup of your favorite BBQ sauce 1 small onion chopped.. Prepare as shown..
Views: 92946 OldManCooking
Something is happening in the world of Texas BBQ. A new generation has landed on the scene, long dominated by family dynasties and traditional cooking methods. Is it new school vs. old school in this culinary world, or can both sides help each other? More importantly, what exactly is authentic Texas BBQ? Find out in our two-part series, and read more here: http://www.zagat.com/v/masters-of-meat
Views: 650414 ZAGAT
Cooking and BBQ Texas Brisket. Cooking the Brisket for 10 hours on Hondo Pit. Cooking Organic Rub. Cooking by X-New Yorker. How to cook Texas Brisket. Texas BBQ Sauce Recipe with Organic ingredients. Texas Hondo Pit and how to use it to cook your Brisket. From making your file to smoking to a fabulous taste. This is the best. How to do BBQ video.
Views: 43626 Douglas Stahl
In today's adventures we head out to the trendy little town of Marfa, Texas! Now we don't technically have Magic Towns or Pueblos Mágicos in Texas- or the US for that matter- but I figured if we did, this would probably be considered one of them! 👍 Subscribe to our channel https://goo.gl/nyyK9K 🛎 [email protected] for media inquiries, press mentions, product reviews, tour reviews, or just to say hey! Patreon is a platform for creators where you, the community, can sign up to contribute any amount monthly towards our efforts. Here is a link where you can join us! We appreciate your support and encouragement of our work traveling in Mexico 😃 → https://www.patreon.com/KineticKennons Or support us here: → Donate https://goo.gl/evMajh #Mexico #VisitMexico #TravelMexico #KineticKennons #MovetoMexico -Follow Hillary on Instagram- → https://www.instagram.com/kinetickennons/ -Follow us on Facebook → http://www.Facebook.com/KineticKennons -Follow us on Twitter →https://www.twitter.com/kinetickennons -Follow Greg on Instagram- → https://www.instagram.com/KineticKennonsDos →Help us Translate: http://www.youtube.com/timedtext_cs_panel?tab=2&c=UCdoIhpEz2UO8vpVlhQYLrGA → Who are we? Hola amigo! We are Greg and Hillary – a husband and wife team that loves traveling, going on adventures, and helping others do the same! For the past two years or so we have been living in and traveling through Mexico! We have lived in Puerto Vallarta, Mexico City, and Querétaro. Additionally we have traveled to a few other places within Mexico such as Puebla, Huasteca Potosina, Monterrey, Zacatecas, Guanajuato, San Miguel de Allende, Cancún, Aguascalientes, Morelia, Guadalajara, Cholula, Oaxaca, Puerto Escondido, Huatulco, and a Valle de Bravo, Tulum, and a few others 😃 Video themes include: The Best Food in Mexico What to do in Morelia, Michoacácan https://www.youtube.com/playlist?list=PL3NFOOuCkxFH0r54F47tiQfRR4UfM2AOO Things to do in Guadalajara https://www.youtube.com/playlist?list=PL3NFOOuCkxFGyOuOsqX3Q8ivTemNNiPNG Discover Huasteca Potosina https://www.youtube.com/playlist?list=PL3NFOOuCkxFEmunupyLsi94EVpsWpODmd Things to do in Querétaro https://www.youtube.com/playlist?list=PL3NFOOuCkxFFa8eDSJjDDMs2gC9v7shKv What to do in Oaxaca https://www.youtube.com/playlist?list=PL3NFOOuCkxFFmGNoX2eaEniVtYKx5CDrY Gringos in Monterrey https://www.youtube.com/playlist?list=PL3NFOOuCkxFHFjOqAYKq-ZuPGNiXFNt9K Things to do in Zacatecas https://www.youtube.com/playlist?list=PL3NFOOuCkxFHYvjELPEGgJYpZoB6cLmFE What to do in Cancún and the Riviera Maya https://www.youtube.com/playlist?list=PL3NFOOuCkxFEtgLZrb9I_mnROtz5eFafB Things to do in Puebla https://www.youtube.com/watch?v=Zp-cLQnrvu4&list=PL3NFOOuCkxFEmF3c0CCLpy_vL5k4PLkan Americans in Valle de Bravo https://www.youtube.com/playlist?list=PL3NFOOuCkxFFcGWpQLDZ_AhEQ0l38vKx2 Travel San Miguel de Allende https://www.youtube.com/playlist?list=PL3NFOOuCkxFE0T5bSyeN2rer5NqxBdS5S What to do in Puerto Vallarta https://www.youtube.com/playlist?list=PL3NFOOuCkxFEAnE9QBum0iA9NNeQd9HJ2 Gringos in CDMX https://www.youtube.com/playlist?list=PL3NFOOuCkxFEofm5HFPMrOlIYHeVw_NCY What to do in Guanajuato, Mexico https://www.youtube.com/playlist?list=PL3NFOOuCkxFGJlZ9ciWr6Qft10dsa8FC8 Ajijic and Lake Chapala https://www.youtube.com/playlist?list=PL3NFOOuCkxFFOSBKzSyPBXMG5rXJbRsmc
Views: 16497 Kinetic Kennons
Smoked Beef Ribs For more barbecue and grilling recipes visit: http://howtobbqright.com/ These smoked beef ribs are sometimes called “Dino Beef Rib”. To start, trim off any excess fat or sinew from the meat side of the beef rib; rinse under cool water; and pat dry with paper towel or a clean cloth. Don’t worry with trying to remove the membrane from the bone side; you want it to stay in place to hold the meat on the smoked beef ribs bones as they cook. Keep the seasonings simple; beef is the main focal point. I use a little of my Killer Hogs AP Rub (which you can substitute with equal parts Salt & Black Pepper) and a light coating of my Killer Hogs Hot Rub for a touch of color and heat. You can cook on any smoker or grill. You’ll need an indirect fire running between 275-300⁰ and a few chunks of smoking wood. I like hickory and pecan on beef, but if you happen to have post oak, then use that. When the grill is up to temp, add the wood and place the ribs on the cooking grate. The ribs need to smoke for 3 hours. After 3 hours, the ribs have the right color, so it’s time to wrap for tenderness. Tear off a sheet of Heavy Duty Aluminum foil and place the ribs bone down on the foil. Bring the edges of the foil up and pour in about 1 cup of beef broth around the ribs not on top. This liquid creates steam inside the foil and helps break the meat down. Close the foil down tight around the ribs and place them back on the cooker. It should take another 2-3 hours to get the beef ribs tender. Carefully open the foil after 2 hours and check the internal temperature between the bones. The probe should slide in without any resistance (think of a warm knife sliding through butter). I look for internal temps of 204-208⁰. Once the ribs feel right, really soft and temping in the 204 range, pull them off the grill and place in a dry cooler. Open the foil and let the steam vent for just a minute. Also remove the drain plug from the cooler. You don’t want it airtight or the meat will continue to cook. Let the ribs rest in the cooler for at least 1 hour up to 4-5. To serve these ribs, carefully remove the slab from the foil and use a large knife to cut between the bones. For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit: https://h2qshop.com/
Views: 331235 HowToBBQRight
How to BBQ Texas Style Brisket. Brisket recipe, beef recipe I wanted to do a brisket, for my very first cook on my new Infinity Grill Dome kamado cooker, to really put it to the test, and let me tell you, that the Grill Dome, did a superb job on this brisket! I'm totally pleased with the Grill Dome, and look forward to firing it up again this weekend! If you are interested in a kamado style smoker/grill, then I would highly recommend you check out the Grill Dome! To visit the Grill Dome website, just click this link: http://www.grilldome.com Please go over and check out Grill Dome's FaceBook page, and give em a like! https://www.facebook.com/grilldome Don't forget to sign up to Grill Dome's weekly newsletter for a weekly recipe, and specials, plus they have a drawing going on right now! http://bit.ly/Grill_Dome_News Also, please go over and subscribe to the Grill Dome YouTube channel for some excellent video recipes, and a ton of information on their Grill Dome kamado grills: https://www.youtube.com/user/grilldome The Video Gear I use: Main Camera_1: Canon HF G40 http://amzn.to/2bSgk Main Camera_2: Canon HF G30 http://amzn.to/2c6F6Mz New Camera for special shots: DJI Phantom 4 Drone http://amzn.to/2c0XB2q Still Photography: http://amzn.to/2cuJynf Still Photography Lense: http://amzn.to/2c7MrMv Underwater camera: http://amzn.to/2cuIAas Main Mic: http://amzn.to/2cuIZKl Shotgun Mic: http://amzn.to/2c6FWc7 Audio Recorder: http://amzn.to/2ciCpai Ingredients Brisket 6 Pound, trimmed of fat cap and stubborn fat Salt & pepper 1⁄4 Cup (4 tbs) Directions GETTING READY 1. Coat the brisket with salt and pepper. 2. Prepare the grill with deflector plate and the chips for smoking. Bring the temperature up to 250 F. MAKING 3. Place the brisket on the grill and let it cook for about 4 hours. 4. Put the brisket on a foil and wrap it up. Place it back on the grill and cook until the meat reaches an internal temperature of 200 F. 5. Check for doneness of meat and then wrap it back in an aluminium foil. Let it rest for a couple of hours. SERVING 6. Slice and serve. Enjoy! Things You Will Need Hickory Wood Chunks Recipe Summary Difficulty Level: Medium Ingredient: Brisket Servings: 10 Please go over and checkout and subscribe to ElRabbitsBBQ: https://www.youtube.com/user/elrabbitsbbq I've been asked about the knife I'm using in this video and other videos. It came in a set of 4 from Amazon.com I'm putting a link here in the description for those that are interested in the set. http://amzn.to/1t0uTo0 Download our Smoky Ribs app here: http://smokyribs.mobapp.at/landing/Desktop#.UsQyFvRDtMg You can also connect with me on FaceBook & Twitter! https://www.facebook.com/smokyribs1?r... https://twitter.com/SmokyRibs "Music courtesy of Audio Network
Views: 52208 Smoky Ribs BBQ
This is a great sausage that is easy to make. I hope you enjoy seeing a couple of my students making sausage for the first time. Subscribe for more great videos: https://goo.gl/n976Du Share this video on Facebook by following this link: https://goo.gl/4h1ZYv Here is a playlist you may enjoy: https://goo.gl/Fnx8Ts For my most recent upload click here: https://www.youtube.com/watch?v=FZ9unF7vjAw&list=UUWqNUDaH4Yd7RJgeSXE9LhA Recipe Jalapeno and Cheese Sausage 5lbs Pork Shoulder 4lbs Beef or Venison 1lbs Fat Back 4tbl Garlic Powder 4tbl Black Pepper 6tbl Kosher Salt 1can Tomato Paste (6oz) 6-8 Jalapeno Peppers 8oz Cheddar Cheese Grind the meats with a medium grind Shred or dice cheese Mince Jalapenos Mix all ingredients and stuff into casings. For smoking the sausage add 2tsp (or to manufacturers instructions) of pink salt and cold smoke up to 4 hours. __________________________________________________ Product Links Clik the link for a Kitchen Aid grinder and sausage stuffer attachment. http://amzn.to/2wF4ZMs Get a Kitchen Aid mixer at a great price. http://amzn.to/2w3rusy Sausage Making Cookbooks I use. https://goo.gl/Tn7zeP Other Cookbooks I enjoy. https://goo.gl/svSkrk Mercer Knife Set http://amzn.to/2yeqpna Mercer 4 Piece Santoku Knife Set http://amzn.to/2x2n9X3 Wusthof Starter 2 Knife Set http://amzn.to/2xLh1Ga Wusthof 7 Piece Set http://amzn.to/2ydsjVdC _________________________________________________ Thanks to John Stewart and Jeff Gore for the music I used on this video. Disclaimer: Some of these links go to my videos or a friends or my website and some are affiliate links where I will earn a small commission if you make a purchase. Shopping through these links is a great way to support the channel so I can keep making interesting videos to help you. Thanks Chef Johnny
Views: 58166 Texas Style BBQ and Cuisine
Texas Style Brisket the Kosmo's Q way, we knocked out these texas briskets in around 10 hours using salt and pepper only and wrapping in red butcher paper. You are going to fall in love with this brisket recipe so without further adieu let get in to the Texas Stye Brisket Recipe. Subscribe for more BBQ videos (it's free!): https://www.youtube.com/user/KosmosQ1?sub_confirmation=1 Get my best recipes and products at: www.KosmosQ.com Share this video with a friend: https://youtu.be/8BFwuQFAQ44 Products Used: Rubs: https://kosmosq.com/barbecue-rubs/ Sauces: https://kosmosq.com/sauces-glazes/bbq-sauce/ Injections: https://kosmosq.com/barbecue-injections/ Wing Dust: https://kosmosq.com/wing-seasonings/ Rib Candies: https://kosmosq.com/barbecue-sauce/rib-glazes/ Equipment Used: Knife Sharpener: https://amzn.to/2uBcVBg Backyard Deep Fryer: http://amzn.to/2CXkj99 Pit Barrel Cooker: http://amzn.to/2tlUT3q Victorinox 12" Pro Slicing Knife: http://amzn.to/2s2XMCQ Weber Kettle: http://amzn.to/2DBYscm Weber Fire Starters: http://amzn.to/2F6lcPc Big Green Egg Vent: http://amzn.to/2E4w27z PK Grill: http://amzn.to/2BtnB2H PK Grill Grates: http://amzn.to/2E9buL8 Propane Torch: http://amzn.to/2Cijffk This video was filmed on a Canon 80D: http://amzn.to/2s2Xmwj Watch next - https://www.youtube.com/watch?v=m75r95RFkqU&list=PLXcSLspckwzcSffthyYLx8SMEK19gLMy- Recommended Playlists: Cooking steak - https://goo.gl/G5nLPA Cooking chicken - https://goo.gl/CNYcQe Briskets - https://goo.gl/PW1VmC Cooking ribs: https://goo.gl/R3HSwc Music by: Royalty Free Music Connect with Kosmos Q: #KosmosQ #ItJustWins #BBQ Facebook: https://goo.gl/MkDUs7 https://www.facebook.com/KosmosQ Twitter: https://twitter.com/KosmosQ Instagram: https://www.instagram.com/kosmos.q/ Snapchat: https://www.snapchat.com/add/kosmos.q/ Affiliate Disclaimer: Some of the links in this description are affiliate links where I'll earn a small commission if you use them at no additional cost to you. #KosmosQ #ItJustWins #BBQ
Views: 133936 Kosmo's Q
I guys, as you know im a gamer but cooking is another passion of mine, so i hope you like this recipe. Its great for the holidays, parties or just to enjoy any day. My brisket rub recipe: 6 tablespoons chili powder 3 tablespoons salt 3 tablespoons garlic powder 3 tablespoons onion powder 3 tablespoons black pepper 3 tablespoons sugar 2 tablespoons ground mustard 3 crushed bay leaves (You can put a teaspoon of cayenne pepper to make it a bit spicy) Put everything in a container and mix it well.
Views: 114987 Leon Survival
Phil Jamison calls this classic square dance at the Dare To Be Square weekend held November 18-20, 2011, at the John C. Campbell Folk School, Brasstown, NC. Phil uses "rip and snort" as a figure used during the break. To see the walkthrough before this dance, go to: http://youtu.be/XDMvU6VTsU4 Musicians are Steve Hickman and Claudio Buchwald, fiddles; Jim Morrison, guitar; Sam Bartlett, banjo, with Larry Edelman sitting in on mandolin. The tune is "Texas Quickstep." You can watch them in this video starting at 3:35 The weekend was sponsored by the Folk School and by Country Dance and Song Society. It brought six well-known callers and 70 square dance enthusiasts together to explore many different styles of squares, including both traditional and modern. The organizers will post additional video clips-- watch this space!-- as well as make audio clips and a syllabus available. This video posting is part of the Square Dance History Project. More information about us can be found here: http://www.SquareDanceHistory.org Recorded 18 November 2011 by John-Michael Seng-Wheeler.
Views: 562742 SquareDanceHistory
Texas Style Brisket on the Weber Kettle. I’m still trying to figure out why this is only the second brisket I’ve done, then I look back at the footage and realize how long it took lol. Brisket I did last year, I ended up finishing in the oven and it came out just ok. The brisket in this vid was done completely on the Weber and was not wrapped. It took 19 hours before it was ready to pull, although it was only a 9.8lb Prime brisket. This brisket was INCREDIBLE! As far as prepping, I only trimmed a small amount of fat from the meat side and trimmed a little hard fat from the fat side. I seasoned it with a 50/50 mix of coarse black pepper and kosher salt using Worcestershire as a binder. I wrapped it in saran and left in the fridge overnight. As my grill was coming up to temp, I had the brisket on the table coming up to room temp. I lit only 7 charcoal briquettes and set up the coals using the snake method. I used hickory and pecan wood chunks. The brisket was put on the indirect side of the grill and my bottom vent was at about a ¼ open and I had to even adjust my top vent to ¼ open due to it being so hot outside (gotta love Central Texas summers!). My grill grate temp stayed in the 230s the majority of the cook and I had to add more coal 2 times during the 19hour cook. After it reached 215 internal, only cus I took a nap, I wrapped it in foil and towels and put it in a cooler for several hours. The brisket was smoky, tender, and still had plenty of natural beef flavor. Can’t wait to do another one. Please like, share, and subscribe to my channel, so that you can join our community. Edited by: Stacey-IG: @thepicbee Not sponsored.
Views: 2395 Smoking with Bush
This is my recipe for Texas Style Chopped Beef (Brisket) Sandwich. Put together with Sweet Baby Ray's BBQ Sauce and topped off with pickles and onions which makes it Texas Style. Check out my cooking group page on Facebook: https://www.facebook.com/groups/1423803441181824/
Views: 20627 K- Ray