Check out the INKBIRD IBT-26S: https://amzn.to/3N125ue
We just got the INKBIRD IBT-26S to try out and can't stop raving about how awesome this BBQ thermometer is!
If you are just getting into backyard BBQ or a seasoned pit master, you must have this INKBIRD in your BBQ tool arsenal.
Make sure to enter to win one! (watch video on how to enter)
Our Beef Dino Rib Rub Recipe:
- 2 TBSP KOSHER SALT
- 2 TBSP FRESH CRACKED COURSE BLACK PEPPER
- 1 TBSP GRANULATED GARLIC POWDER
- 1 TSP ONION POWDER
- 1 TSP SMOKED PAPRIKA
- 1 TSP MUSTARD POWDER
Shake contents until evenly mixed. Apply rub to the ribs.
Enjoy!
0:00 - Intro
0:33 - Unboxing the INKBIRD IBT-26S
1:51 - Setting up the INKBIRD App
3:45 - Prepping for the Cook
4:12 - Making the BBQ Beef Rub
4:34 - Seasoning the Dino Ribs
5:05 - Putting the Dino Ribs on the Smoker
5:19 - Setting up the INKBIRD IBT-26S to Help with the Cook
8:19 - Checking for Doneness (Probe Tender)
8:39 - Making Tallow for the Rest
10:00 - Taste Test
10:24 - Final Thoughts
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https://www.youtube.com/watch?v=8MqPn8bwWLg
In this video I throw down a big T-Bone on the tiny Weber Go-Anywhere. This cook is part of the #cookingagainstcancer collaboration started by Shane at Never Trust A Skinny Chef - Shane. We are doing this collaboration to raise awareness, fund raise and celebrate the lives touched by this horrible disease. Two months ago I lost my Uncle Jim to his battle with prostate and lung cancer and I'm cooking this T-Bone in his honor!
Collaboration announcement:
https://youtu.be/OOcKgrq4YJg
Click https://www.rmhcghg.org/ to donate or add it to your video if you are going to be a part of the collaboration.
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https://www.youtube.com/watch?v=XnUMmL1xQ40
If you are sick and tired of paying crazy high prices for beef jerky here is a great recipe to start making your own! Once you see how easy it is to make you will NEVER buy store bought again. If you try this out let me know in the comments how it turned out for you. Thanks!!
How to Make the Marinade (good for 2 lbs.)
1/4 CUP KIKKOMAN LESS SODIUM SOY SAUCE
2 TBSP LEA & PERRINS REDUCED SODIUM WORCESTERSHIRE SAUCE
2 TBSP WRIGHT'S LIQUID SMOKE (MESQUITE)
2 TBSP BROWN SUGAR
2 TSP SALT
1 TSP BLACK PEPPER
1 TSP ADOLPH'S MEAT TENDERIZER
1 TSP GARLIC POWDER
1 TSP ONION POWDER
1 TSP SMOKED PAPRIKA
Instructions:
Get 2 pounds of eye of round and slice it 1/4" thin or even better ask your butcher to slice it for you
Cut the eye of round 1/4" slices in half
Make your marinade (see above) and add the beef and marinade to a 1 gallon ziplock bag
Lay flat in the refrigerator for 24 hours (flip the bag 12 hours in)
Set your smoker to 170-200
Place your beef jerky spaced flat out on the racks
Smoke for 4-6 hours
Check in on your beef jerky, it should not bend on it's own weight and it should not snap in half when you fold it in half
Once your jerky is done, place in a ziplock bag and refrigerate overnight
The next morning, enjoy your delicious beef jerky!
If you have any questions feel free to leave a comment!
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Title info:
The Best Homemade Smoked Beef Jerky Recipe! #beefjerky #smokedbeefjerky #pitbossnation #eyeofround
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https://www.youtube.com/watch?v=gPP76PMV2Kw
The NEW Pit Boss Competition Series Titan is drawing in a lot of attention, but can it dethrone the Pro Series Elite 1600?
Lets find out! Enjoy!
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https://www.youtube.com/watch?v=CiiikBPRAMg
It's hard to describe how good tepache is. And as a bonus it's a probiotic with a high content of vitamin C, it also provides vitamins A, B and minerals like magnesium. Win-Win.
Injecting it into pork was a fun experiment but the mistake I made in this video was marinating the pork overnight. If you are going to try this 2-4 hours MAX is all you need.
How to make Tepache:
Ingredients:
1 Ripe Pineapple Rind
1 Cup of Piloncillo (or Brown Sugar)
1 Stick of Cinnamon
3 Cloves
2 Quarts of Filtered Water
Direction:
1. Rinse the pineapple and using a sharp knife to cut the peel and slice or chop the pineapple pulp. You are not using all the pineapple unless you have a large glass container to make a bigger batch.
2. In a large glass pitcher, place the pineapple peels, the piloncillo or sugar, cinnamon stick, cloves and the 2 quarts of water.
3. Cover the pitcher or glass container with a cheesecloth or a plastic wrap in a loose manner that allows the brew to breathe. Place this container in your countertop and let it sit for 24 for hours. (If you do not have A/C and live in a very hot place, then check after 12 hrs.) With a wooden spoon, remove the white foam that has formed on top of the liquid. Loosely cover again an let rest for another 24 to 36 hrs., DO NOT let it ferment longer unless you need pineapple vinegar to make pickled chipotle peppers.
4. And now for the fun part, strain the liquid of your pitcher and place in another pitcher with lots of ice. Taste for sweetness in case it needs more sugar for your taste. If you prefer a milder version, add 1 cup of the fermented pineapple water to 1 quarter of water as it shows in the pictures above. Yes, I drink the light version as you can see.
Note: If you are not drinking or using all the fermented Tepache (pineapple brew) after strained, place in a glass container in your refrigerator to enjoy later on.
Video on how to make Tepache:
https://youtu.be/dRlPG-9Y9aw
Check Out Juice Punks in San Antonio!
9519 Fredericksburg Rd, San Antonio, TX 78240
https://www.toasttab.com/juice-punks
SpitJack Magnum Meat Injector:
https://amzn.to/3IvB94d
Grill Blazer Grill Gun
https://grillblazer.com/collections
(USE CODE "SARGE10" to get 10% OFF!)
Postal BBQ Rubs:
https://postalbarbecue.com/shop/
B&B Championship Blend Chips:
https://amzn.to/3GEdsFp
Smokin Tex Smokers:
https://smokntex.myshopify.com/
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https://www.youtube.com/watch?v=gP8chPnwHQ8