Simple Beef Brisket | Gordon Ramsay
Inexpensive and incredibly simple to make, this slow roast beef brisket recipe gives you tender, succulent, melt in the mouth meat that works with a variety of sides. Gordon recommends tangy piccalilli.
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Offset Smoker FIRST COOK | Pitmaster Kenny Tran TheSmoKINGribs.com w Harry SlapYoDaddyBBQ.com
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COLLAB w Pitmaster Kenny Tran, my alumni, with his first cook (and black belt tips) on his new JJ reverse flow smoker from Texas.
Want to master BBQ so you can spread BBQ love? You've come to the right place. I've been cooking and teaching with live fire over 10 years as a competition BBQ cook. You may have also seen me on Chopped Grill Masters, Cutthroat Kitchen, Smoked, and BBQ Pitmasters. Be sure to like, subscribe, and hit the Notification Bell for recipes and black belt pitmaster tips and tricks.
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Hi! I'm Harry Soo, a Grand Champion pitmaster from in Diamond Bar, near Los Angeles. Welcome to my vlogs, BBQ product reviews, travel & lifestyle videos, BBQ contests, classes, as well as interviews and stories.
On weekdays, I'm an IT nerd living a Dilbertesque existence in a fabric covered cubicle in downtown LA. I'm the head tour guide for a team of IT project managers who build datacenters, networks, servers, and infrastructure that helps bring tap water to 300 cities and 20 million residents in SoCal.
On weekends, I come alive as a pitmaster, competitor, and BBQ instructor. You've seen me on BBQ Pitmasters, Food Network, Chopped Grill Masters, Smoked, Cutthroat Kitchen, and local TV in California. My shtick is I've used a humble 18-inch Weber Smokey Mountain smoker to win 100+ first places and 1st place USA in the Kansas City BBQ Society (KCBS) awards including best chicken, brisket, and sirloin; and I've won over 30 Grand Championships. I've personally taught 250+ classes and trained 4,000+ pitmasters in small hands-on dozen student classes in the US, Sydney, Perth, London, Kuala Lumpur, Ireland, Germany, Mexico, Canada, and Hawaii.
I get many questions weekly about how to grill and barbecue. Since I started cooking professionally in 2008, I've answered thousands via email, so I decided to post my answers via video to reach a wider audience. I'll do my best to post a video on my channel periodically. I upload vlogs, BBQ product reviews, travel & lifestyle videos, BBQ contests, classes, as well as interviews and stories.
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Fork Tender Juicy Beef Brisket Every Time!
Traditional classic delicatessen recipe for dinner or piled high on sandwiches, this soft juicy beef brisket melts in your mouth every time!
No frills, tomato sauces, stew vegetables or aromatic spices to cover up the pure comfort flavor of the brisket. What a great way to make an inexpensive and tough cut of meat more tender than a steak!
We cooked large quantities for 3-5 hours in deep pans like the ones used for turkeys, covered and sealed with aluminum foil, and it can be cooked in a covered casserole dish or crockpot. But any PRESSURE COOKER, like the ones found at Walmart, guarantees the flavor and tenderness is infused deeper into the meat, and no chance of it coming out dry from a hot oven!
They'll think you watched over it all day, but this simple recipe only takes about ten minutes of preparation and 45 to cook, and the taste tells the tale! The cooking liquid becomes rich beef mushroom and barley soups so nothing goes to waste.
I made this video of the recipe a long time ago for non-cooking relatives. It's fail safe, easy, quick and delicious.
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BBQ Pulled Pork Butt Recipe On The Yoder Ys640S - Glen And Friends Cooking
Smoked BBQ Pulled Pork Butt On The Yoder Ys640S - Glen And Friends Cooking
This is a super easy, super flavourful BBQ Pulled pork recipe to make on any smoker. This smoked BBQ pulled pork butt recipe is great on BBQ pulled pork sandwiches. We slowly BBQ and smoke this pulled pork butt recipe on the yoder Ys640S pellet grill smoker. The resulting succulent juicy pulled pork is paired with slaw, and two homemade Carolina BBQ sauces; a Carolina vinegar pepper BBQ sauce, and Carolina mustard BBQ sauce.
Ingredients:
4.5 pound pork butt
45 mL (3 Tbsp) coarse salt
45 mL (3 Tbsp) coarse cracked black pepper
45 mL (3 Tbsp) Our Carolina Vinegar sauce:
Method:
Pre heat your smoker to 225ºF, with the smoker wood of your choice.
Mix the salt and pepper and coat the pork butt all over with this ‘rub’.
Place the pork butt in the smoker, and smoke until an internal temp of around 160º - 165ºF.
Wrap the pork with foil or butcher paper, and splash a little of the vinegar sauce inside the wrap.
Return to the smoker and continue cooking until an internal temp of 200º-205ºF is reached.
Move the foil wrapped pork to an insulated container (cooler) and let stand 45 minutes before serving / shredding.
Total Time: About 6.5 hours
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