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im just a girl looking for a man to cook me steaks

Nice review

You showed us "premium", "superior" cuts of meat. How is that compared to Choice or Prime grades which we're more used to seeing? Definitely a bigger selection but how do the prices compare with Costco Business Center? I couldn't really see most of the prices as you walked by. Thanks.

Awesome I own a food truck idk why I haven’t gone here yet! They told me I have to pay for it when I have a tax id and everything, to be honest it was a local food vendor that told me I just didn’t look further into it until today. So I will be looking further into it thank you!

Looks like a lot more work

I got the 18 from Facebook. I thought about going up to the 22, but others have been so mixed on the the move. I like the draw some people seem to get on the 22

What a catfish

Great job cooking both the sausage and the peppers and onions! Sausages looked nice and plump and juicy!

Thanks darling I enjoyed all the way from Trinidad

Meat slicer is a must or don't bother.

Didn’t wash the asparagus?

6:43 i noticed here you are getting nearly no dirty smoke at all! How do you do that with snake method? I always get some dirty/white smoke when the new briquets in the snake start to combust. Is it because there's less white smoke with snake method at the higher 350+ F temperatures as opposed to the 250F temps I am using? Or is it because you are using a particular brand of briquet?

So essentially it's the same as conventional low and slow snake methods, except that you're lighting more charcoal and maintaining higher temperatures all through the cook? Nothing else changes?

I just bought one brand new for 200 from a neighbor. I’m excited to try it

Smithfield’s are going for 20-25 buck’s a rack in 2024.

Your methodology Is incomprehensible, and your assumption that Royal Oak is made of oak proves that you are naive

Should have included price

cool

I like the gadgets but grill is to small and I don’t like the pellets.. I have to cook 🧑‍🍳 at least for 20 family members. My in-laws are Italian . So I cook burgers , chicken, corn on cob, steaks, fish etc all at once . I have five grills now they are cheap though and after cooking for long time metal is warping/ melting etc.

Gotta Try B&B Brickquettes

Don't be afraid to go with the basic 22" as prices have skyrocketed lately (2024). I clean my grill out before every use to get gunk out of the bottom, so the one-touch is not really needed. I also dial in the vent on top for temps because I do a lot of low and slow using the snake method so leaving the bottom wide open to avoid getting blocked with ash or drippings is wise. I have had mine for many years and paid $74 for it new. I use it for everything but brisket and pork shoulder and for those we use the offset.

Can you tell me how do you measure the amount of charcoal one uses? I have a habit of using the whole bag and at times the heat picks up way too much! My fear has always been to run of fire

Nice collection dude I just started collecting. Those Simpson’s ones I have yet to find those are awesome.

Take a shot every time Craig says layers 😊

Although it was not said, it was very clear to see that the Russian charcoal was the most consistent. It was very uniform. It did not have the biggest or the smallest pieces but they were right around the same size. Which is more than can be said for the rest of the brands.

Bought my 18” for $175 on FB. Been looking for the 22

Its not used...They just Seasoned it for ya bro!!!!

love that sauce!, best BBQ chicken!

I want cheap brisket again, meat $$$ are tru the roof. Thank Joe, fjb Trump 2024❤

What color of red is that?

No fluff, no bs. Straight to the point. Thanks!

I have used Cowboy brand for years now and have never seen pieces that large come out! That is.... amazing!

I just want to personally thank the Biden voters. Because of yall these prices have gone way up.

You gotta use deli American white cheese. Not that fake wrapped crap. I had to come back here and say another thing. You cooked that beef fucking perfectly. I just cant believe you used wrapped cheese like that. Those wrapped singles are not real cheese. It melts into a goo. REAL AMERICAN cheese gives it that creamy texture and taste with the mayo and then the sauce cuts that with its acid and tang. That sandwich would have been perfect if you just had to right cheese. So disappointing. Please do this again. ONE MORE THING. You need to slice that beef thinner. But like i said, you cooked those beefs perfectly.

Thanks for the tutorial! Just got our Humphrey in today and Nicole recommended your video!

I'll never buy a Weber kettle again . The triangular Y shaped shut off mechanism is made from aluminum that bends upward with the slightest obstruction from coals . And it stays bent upward , keeping airflow going and the grill stays burning coals until they are completely dissipated . Not only is it wasteful , but dangerous . I have the new Performer and I HATE it because of this reason . The bottom ash catcher mount sucks too . $500 POS . I called Weber and they sent out a new shut off , but it's made of the same paper thin aluminum . I had my last Performer kettle with the 3 bottom vent disc system for 15 years . This is a perfect example of new management making garbage product , but keeping the profits high I guess . For that reason , Im out .

The meat looked awesome but I fell in love with the Kettle. I had to rush right out and buy one after watching this video.

Man, you kill it on this thing but the way you wrap it killed me lol

Cracked me up when he said, "Good luck against the Americans & Mexicans." 😅

Can this be used as a tandoor oven?

How close was the beef to an actual beef nsb? I frequent Bella’s lately but I grew up in the area eating from all the best spots. Considering trying this but wondering if it’ll be close?

I've made a bunch of NSB's at home and experimented quite a bit. I've never smoked the beef before though, I'll have to try that! Looked amazing. The best one I ever made had these specific ingredients- a roasted beef tenderloin with salt and pepper, cooked medium rare/rare and sliced as thin as I could, James River (of course) with Duke's mayo (it's more popular down south, but more places in the Boston area have started carrying it. I think it's closer to the restaurant depot stuff, personally) a Kassanoff onion roll (I like how the onion is kinda sticky on top, they're thick enough to hold up to the sauce and beef while still being soft and fluffy, and the get a really nice texture on the bottom when griddled). And I use wegman's brand american cheese from the deli. I don't love Wegman's in general, but they have the best American cheese I've had. Lastly, and this is just personal taste- I use mayo, not butter, to griddle the buns- I get the same crispy texture but it's a more neutral flavor than butter. I've tried a lot of the greats like Jamie's and Tessi's etc, and I would say I probably got in the ballpark after maybe half a dozen tries with different ingredients etc

Yummy 😋. I just subscribed ☺️.

and to think of how many hunters discard them....

As a true southern never heard of this.... It looks amazing. Great video!

I got a bag at Ace the other day ,i dumped it out on a piece of plastic . I was disappointed at the size of the lump !! Ace was out of B&B ,go figure !

WAAAAAAY TOO THICK MEAT

thank you

This the video i was looking for. Thanks bro!

An 8!! You’re generous to yourself lol. Not a bad first try brother. Meat slicer would bring this up to an 8