Latest / Tigs Bits Podcast / BBQ Road Trip

Transcript

BBQ Road Trip · Tigs Bits Podcast

0:00
Welcome to tags B. And this week we continue our
0:03
celebration of national barbecue month, Jr.
0:07
Chad and myself, share some of our favorite foods, stories,
0:11
places, recipes, and guilty pleasures from finger licking.
0:15
Good barbecue to whether or not potato salad goes in a gumbo and
0:20
it does, by the way. So kick back, relax and prepare
0:24
to have your taste buds. Tantalized look, don't forget to
0:27
hit that subscribe button if you're watching this on,
0:30
YouTube, Follow the show. If you're seeing this on social
0:32
media or if you're listening on your favorite podcast platform,
0:36
leave us some comments on the clips that we share on social
0:39
media and tell us some of your favorite places that you like to
0:42
go to, let's get into it. I'll tell you on my little list
0:50
here, that's funny. You hit on a few of the had,
0:52
honorable mentions, you know, with Rendezvous and in Memphis,
0:55
because it's fantastic. But for me, you know, growing up
0:58
in Alabama. They were, there were some cool
1:00
influences, like we started with hooks, you know, that's what I
1:02
grew up with you. Get the whiz-bang sampler and
1:04
the whiz-bang, sampler, you got chicken, you got ribs, you got
1:07
pulled pork and then you got a little slice of pound cake on
1:10
the side, you know, to finish this thing off.
1:12
So that was, I mean, they did a great job but dude, the best
1:17
barbecue dish and again this is kind Spinning things off taking
1:20
barbecue and involving in something else.
1:22
So I was that one day went to Avondale brewery and they were
1:25
like yeah we got barbecue next door and saw that just opened
1:28
their at Avondale and on if you ever had Saul's barbecue or not
1:31
sorry ass Wilson was his name Mike Wilson that owns it.
1:34
Yes. His teachers always said he'd
1:35
never amount to anything, you know, sorry ass Wilson.
1:38
So, but he's got this barbecue joint and I think The Story Goes
1:42
is one day. They had way more.
1:45
Pork or something and they were like, man, what are we going to
1:48
do? And they just threw together.
1:49
They took some these Alabama ground.
1:51
Grits, they got some collards. Some spicy collards layered that
1:55
on top. Come in with pulled pork and
1:57
then did some really small fried onion rings on top with their
2:00
sauce on there which is a real Changi, High vinegar, more of a
2:04
Carolina Sauce. That's the best barbecue dish
2:07
I've ever put my, I mean, like those flavors come together.
2:10
It's just like the south in a stack.
2:13
That's the best dish I've ever had, and actually, Kind of made
2:15
me start changing some of the things I do with barbecue, like,
2:18
when I like to smoke a boss to. But I enjoyed, you know,
2:21
traditional sandwich or whatever, just pork on a plate
2:23
with some sauce, but I'll take the rest of that half that and
2:27
now I'll end up putting that my gumbo you know, a week or so ago
2:30
or two later. I'll freeze it.
2:31
And bring it back out and make like a sausage chicken and
2:34
Boston. But gumbo so I like to get a
2:36
little more creative with smoking things and involving
2:39
them in something else, you know.
2:40
So yeah. But yeah, absolutely.
2:42
I do that's just smart know. For sure it is but that's My
2:45
favorite dish never put pulled pork in a gumbo.
2:48
But it, why wouldn't my God? I mean, it's when you've cooked
2:53
the chicken down and everything else in there, it's already kind
2:55
of shredded like that. So why wouldn't you just chunk a
2:58
little pork in there to what is that smoke flavor?
3:01
Oh, it's that thing. I smoked for 18 hours the other
3:03
day. You dang, right?
3:04
It is. Yeah.
3:05
I mean, you already. You've already got your Roux
3:07
nice and dark. And before we jump on a tangent
3:10
that is a whole other podcast. Yeah.
3:12
Gumbo But yeah, you can do that too, you know, making your own
3:18
barbecue, baked beans, you know, doing things with good barbecue,
3:21
bits and charred in stuff like that.
3:24
It's just giblets and scraping. I get, I go off deep in my baked
3:28
beans. I love them like a but, you
3:29
know, I like you have to make them highly involved like that I
3:32
could goes beans on Monday. Yeah, oh yeah.
3:35
And ribs, and that corn. Oh my God.
3:39
See, I'd like to see, I do like the, I like the beans, I always
3:42
get baked beans, potato salad, if that's what they serve with
3:44
their And just like with certain other things.
3:48
I know some people don't like their food touching, but I'm not
3:50
one of those. Mine is the perfect ratio of a
3:53
bite of potato salad with the portion out of right amount of
3:57
beans. So the so the the width is
4:00
salty, sweetness takes over the creamy do that, and it balances
4:04
out. And it's just the perfect bite
4:05
to ever after a couple of bites, a barbecue to just mix that
4:10
palette all up and it's clean and nice.
4:12
And yeah, I mean, I like baked beans potato salad on their own.
4:15
But if you get that right bit, it's like your gumbo with your
4:17
potato salad in your rice. I was about to say folks.
4:21
This guy, this guy he puts potato salad in his gumbo.
4:26
There's no doubt. Oh yeah, which is the right way
4:31
by the way, once I moved to South Louisiana I realized that
4:35
was the correct way and I've never looked back and tried it
4:37
any other way. You literally put a, you put
4:39
your rice, then your gumbo over top that you put you a nice big
4:42
healthy, dollop of the right end here.
4:45
Gumbo. And then you get a little bit of
4:47
that off with every couple of bites.
4:48
Yeah, just kind of keep working and off the edge.
4:50
There, it just for her - yeah. I'm so hungry.
4:53
You know, I think that, you know, you feel bad, people who
4:55
don't like certain things. I'm lucky, there's only a
4:57
handful of things. I really don't care for my
5:00
jeans. Look at me and tell I ain't
5:02
missed many meals, right? But like, if you don't like
5:05
mayonnaise or creamy sub, well, that's takes a lot out of.
5:07
If you don't like onions, it's like, oh boy.
5:09
That takes a lot out of cooking and really does variations, if
5:12
you can't do a couple of those and mustard.
5:15
Love some vinegar and it's like black pepper but the same can go
5:23
true. If you use too much as well, it
5:25
can be. If you use too much stuff,
5:27
that's not good. If you're too much salt on
5:29
anything, I agree too much mayonnaise.
5:31
Yeah, I mean I've had potato salad.
5:32
We're almost too much mayonnaise.
5:34
It's this too much. Yeah.
5:35
Yep. For sure.
5:36
I Gotta Give a shout-out to my neighbor chain.
5:40
He makes the best potato salad I've ever had in my life.
5:43
Just nice quick. Shout out to him.
5:44
It's free. Amazing.
5:47
Yeah, it's really good. My mom's the recipe that I use
5:51
best. I'd ever had in my life, picking
5:53
a bland seasonings. That's what I'm getting at.
5:55
My mom and dad, I didn't grow up having a lot of spice.
5:59
A lot of peppers stuff, just salt really was all that was,
6:02
that was it that they just use salt, Mom and Dad, they, they
6:06
didn't add garlic powder, and onion powder, and all that stuff
6:10
that I do. Once I moved to South Louisiana
6:12
and you know, started tasting Seeing stuff that wasn't just
6:16
Bland. I started to refine my palate.
6:20
I get, I guess you will, but they, they just want it Bland.
6:23
So no offense, my mom and I have had this discussion.
6:26
I like to have it kicked up a little bit.
6:29
I love them both. But Shane's is the only one that
6:33
I want now and I can't. Replicate it.
6:36
Thanks, I've tried. And I'm not up to yourself like
6:38
that. Like, as far as making it.
6:39
I'm just, you know, I mean, I've done it like, I'm a low level,
6:43
beginner I'm tater salad, but I love Appreciate a good potato
6:46
salad so that action but yeah, my wife makes a great one.
6:51
When we do gumbo and you know, any, my mom always did a good
6:55
potato salad, you know? It's a but that's thing to, you
7:00
know, you don't know. Sometimes you don't know.
7:02
And if you didn't grow up trying some eating, something that
7:04
mean, you can't like it later, because, you know, I believe
7:07
that your taste buds and pallets and pallets, do change because
7:10
there's things. I like that now that I didn't,
7:11
like, when I was younger and things, I liked when I was
7:13
younger. I don't eat now.
7:15
So, Of it really is because I don't want indigestion, but
7:18
yeah, that's a whole nother thing.
7:21
While you have to change your stuff up.
7:23
Like if you like a lot of salt will eventually, you're probably
7:25
going to get cut out to have no salt because you got to balance
7:29
it or detrimental at some point, you know?
7:31
Yeah. And that's my thing.
7:32
I want to be able to, I want to be able to have stuff forever,
7:35
so if I need to lay off something, now I'd rather lay
7:37
off a little now that I can always have a little that have
7:40
to be told, at some point, you can't ever have any more.
7:43
That's right, so that's why the You know, the peppers usually
7:46
okay for you because they're actually good for your digestive
7:48
system. So it kind of it man's you up,
7:51
you know, like even my kids, they'll only wheat.
7:54
I did I've got eight different peppers growing right now in my
7:56
garden. You know?
7:57
I mean we're going to do all kinds of action with that would
7:59
make pepper jelly. I'm going to make a oh yeah hot
8:01
pepper mustard. We're going to make pepper
8:03
sauce. I mean like we're going to keep
8:06
going and they love like the heat level around here about
8:09
average meal is hotter than most can.
8:12
Probably handle it. You know.
8:15
But I've seen bleh, see eat hot, do these you know do hot, so
8:22
nothing fazes him number one, it's unbelievable.
8:27
The only person that could rival.
8:29
This is is another neighbor of mine named Adam it.
8:33
Dude, it's like y'all just have dead tongue or something.
8:36
I mean I don't know how the hell you could put a dab of habanero
8:42
death, Crete Reaper. I've got to kill you sauce and
8:48
it and you just you like, woohoo.
8:50
That's a little hot. Yeah, that's it.
8:53
Where I'm over in the corner. Freaking curled up.
8:56
Sweating hating life. Trying wishing.
9:00
I was did ya give me a gallon of milk?
9:03
Like I can't do it you know at the everybody's pallets a little
9:06
bit different so kudos to you out there who can just eat
9:10
peppers Straight No Doubt and you know talking about giving
9:13
shoutouts and Steve mentioned, the hometown stuff.
9:16
I was going to give a shout out to my hometown of barbecue
9:19
places. I grew up eating because I did
9:21
grow up in Elmore County, Alabama.
9:23
And there were, there were some good ones and I'm looking back,
9:26
I'm thinking, they were still fine, you know.
9:28
Unfortunately, a lot of them are close these days but in
9:30
Tallahassee Alabama, there's one Johnny G's was around for a long
9:33
time and Jonny G's was always fine.
9:35
Johnny G, it eventually turned into Mexican restaurant, but
9:39
that was always a good one and right up the road and from the
9:43
lake and eclectic, where I'm We had Cotton's barbecue, which is
9:47
on Highway 14. It's been, it's been around for
9:50
a long time. I'm sure they're still in
9:51
business, but up there in a while, and it was fine,
9:55
tomato-based sauce, I remember really being a rich tomato based
9:58
sauce they used. And then in town, we had Old
10:01
South barbecue, and New South barbecue, which both were just
10:05
okay. I wouldn't, they weren't as good
10:06
as cotton or Johnny G's, but both those are.
10:08
Okay. So those are my growing up.
10:10
I hate those a lot because that was the only thing in town.
10:12
That was the only thing within 30 minute drive, really?
10:14
They In if you went to Tallahassee, there was a
10:17
Hardee's in a Dairy Queen. That was it.
10:19
And then neglected. We had one stoplight.
10:21
There was no food. I mean, it was couple of cafes,
10:23
maybe they came and went but those barbecue places seem to
10:27
stick around and that was what if you're at the lake and you
10:29
know, you didn't cook. You ordered a couple of pounds
10:33
of this and a couple of this and that courts of whatever you
10:36
went, picked it up, brought it back to the lake for everybody,
10:38
you know, while you're swimming Priced, Right?
10:40
But it was fine. And like I said that, once you
10:42
get off and you travel and you really have some some For
10:45
perspective and different seasonings and different
10:47
methods. And then, you know, been
10:50
fortunate enough. I'm sure you guys have been to
10:51
barbecue competitions, and I've been to Memphis in May a few
10:54
times and things like that. And I mean, then you get to try
10:57
different stuff and really realize it's a lot more to it,
11:01
than just your local little pulled pork sandwich in is when
11:05
there's a, there's a ton to it. You break it down with rubs,
11:08
sauces, how many look behind me? My buddy were shouting out
11:13
people T-Bird Seabirds barbecue sauce is just absolutely fun
11:19
nominal. It is the best barbecue sauce
11:22
that I've ever had hands down. What kind of sauce is like not
11:26
even close. It is like, what's this?
11:29
It's a color hisses and a and just put it out there.
11:35
Yeah, beautiful label. I love the label.
11:38
It it is, it's more. It's a sweet and spicy sauce
11:43
just to just to Wrap it up quick.
11:46
It's called T-Birds, honey. Cayenne barbecue sauce so it's
11:52
got some cayenne in it chick, it's super, it's sweet.
11:57
I wish I could pour it out. It's kind of I don't know if you
11:59
can see little thinner. Yeah, that's pretty thin.
12:02
I like that. Yeah, yeah.
12:04
That's my God. I still buy the jars of
12:08
Dreamland at Rouses and use that it's the same.
12:11
It's like that. And it's peppery and spicy but
12:15
It's that is a sweet but then sauce, which is a it's perfect
12:20
for glazing, Perfect. Two glazed ribs, it's perfect
12:23
for anything. I mean, you can just put it in,
12:25
pulled pork, whatever, there's nothing, you can't do with it,
12:28
the blue one, that's the Original BBQ sauce.
12:32
It's, it's, it's the same stuff pretty much, but it doesn't have
12:38
the heat. It just doesn't have it doesn't.
12:40
It's got a little bit of a kick a little bit, so, the pepper
12:42
that I wonder where a fella can get a couple bottles of that.
12:45
PA, can course you can. Hey.
12:48
And while I'm thinking about it and thinking about different
12:52
things and different flavors, you know, we didn't get too far
12:54
out of the, the states around us, which obviously, Georgia has
12:58
a lot of good barbecue. There's real good.
12:59
Barbecue, down in Florida, has different places and they do
13:02
different stuff. They do some really good chicken
13:04
and pork down in Florida Delaware, I've had good barbecue
13:07
and Delaware. I've had Beauty barbecue in New
13:09
York City, you know, I mean I felt good get a rope Tia, a
13:12
different one that most people won't know about his out.
13:15
In California, that's where I'd swear.
13:18
I was wanting to I was kind of thinking maybe one of your
13:21
catering or well, you know, one of the inserts or something that
13:25
maybe you were going to say I was expecting you to say
13:28
somewhere in like Fresno California or something like
13:31
that. Not in like Tennessee, right?
13:34
Yeah. And actually California has
13:36
really good barbecue and and a lot different than you would
13:39
think. Because you know, we think of
13:41
likewise was saying here in Alabama.
13:42
It's usually chicken and pork more than anything, not even as
13:45
much. Beef really?
13:46
I mean we don't rise right now. What a huge thing I didn't
13:48
really have brisket till I started going to Texas which in
13:51
Texas beef is be free of the direct brisket because it's
13:54
right, leave country will out in California, their cut of meat
13:58
that they've adopted and turn it into their kind of staple there
14:01
as tri-tip tri-tip beef, because it was, it was kind of like our
14:06
greens are certain things, we hear it was originally the lower
14:09
cut and it was kind of given to the the lower totem pole of
14:14
people who were on the Pecking order of getting the meat,
14:16
something cheaper product, but it ended up they learn how to
14:19
cook it, really good. Same as did here with collard
14:21
greens and stuff and mustard greens that everybody loves and
14:25
then it became a delicate delicacy from that and try tip.
14:28
When I first went out there and had it absolutely phenomenal and
14:32
little different seasoning, kind of basic, but yeah, with the
14:36
peppery spicy stuff but just a different cut of meat but really
14:42
cool and delicious tri-tip sandwich.
14:44
I've had I put some of those tri-tip sandwiches, I've had up
14:48
at catering and in California with a barbecue sandwich
14:52
anywhere. As far as, you know, just tender
14:55
and just just like meeting a nice steak.
14:57
It's when you bite into it is supposed to go like oil and wine
15:01
and butter, all just explode in your mouth at the same time.
15:04
It's like a brisket rib. I just ran together.
15:07
Yes. Oh here we are.
15:08
Yep, that's a good hearing. It's called a tri-tip.
15:12
It has multiple ways. The grain runs.
15:15
But don't worry about if you know how to cut it right?
15:17
You find exactly. And how does they put it on
15:19
these big? These big rotating grills and it
15:22
would go over the fire and then we'd have the I remember one
15:26
time doing it a hunting camp with John party and they had the
15:28
big cast iron skillets with potatoes on it, it would rotate
15:31
around. And that's what we did.
15:33
I remember telling John, which he didn't do it, which still
15:37
possible, but I always thought he should open a California.
15:40
Barbecue joint in Nashville is everything.
15:42
So yeah, they're trendy right now.
15:43
Yeah. And serve tri-tip which no one
15:47
ever gets to serving. It never know.
15:49
When is it? And call the restaurant, just
15:51
the tip and but and sell just try to us and call it just the
15:54
pizza, great idea out, but somebody's going to steal that
15:57
idea. Yeah, here you go.
15:59
Folks. Are you guys eating send that
16:02
message to Tigs B and we'll be happy to help you with that will
16:05
push its Jr. Got along because his idea.
16:08
Hey, I never had a tri-tip until my old neighbor and he moved
16:12
here from Illinois and he's kind of like a country.
16:14
Boy from Illinois. And and he would order in these
16:18
tri-tips and get from Snake River Farms, which I think is
16:21
out of Iowa and there were American wagyu tri-tip, and he
16:25
invited me over one night and he cooked that bad boy smoked.
16:28
He's all dialed in to, you know, he gets all into the smoking and
16:31
Grilling and do we cut this tri-tip and that was just, that
16:35
was one of the best cuts of meat I've ever had in my life.
16:38
And right. Like, it, it really kind of
16:41
changed things. I ended up sending Brantley or
16:44
Ordered order to try tip from Snake River Farms and there was
16:47
a deal on them. I sent him one.
16:49
I sent me one we both got to after them they turned out
16:52
phenomenal. I mean and dude I've only eaten
16:55
a few times. I just recently got exposed to
16:57
it in the last year year and a half that is unbelievable cut of
17:01
meat man it really is. It's so good, you know?
17:05
And that's kind of like even growing up.
17:06
I didn't eat a lot of wings growing up.
17:08
I didn't really Wings till we went to college and then they
17:10
were have wing nights and how Society while you're not yet and
17:13
stuff I never We had and I didn't like it ranch dressing
17:16
until I Wings because I Thousand Island on my salad growing up.
17:21
All right, I grabbed my granddad.
17:23
Did you ideal for granddaddy that's wrong?
17:24
Without, no, not one thing, no, not a single thing.
17:29
Rich radish, shreds and left Thousand Island behind and I'll
17:33
Ranch is good. It is a thousand island.
17:35
Why didn't made a run? You know, where's it's running?
17:38
Okay? But like you said, it's funny
17:40
how that worked. But you know, when certain stuff
17:42
goes with certain things like this.
17:44
Current kinds of barbecue sauce that go with the different
17:46
flight types of meat. Just like, I don't know why
17:50
wings and ranch dressing or blue cheese, which I like that.
17:52
Yeah, well, they go so well with smoked wings, but that's another
17:56
one of my favorites to get off now.
17:58
Like I was, I didn't grow up eating, but now that I travel is
18:00
just good, smoked wings. I don't really like fried
18:03
battered Wings anymore, but a Smokehouse or barbecue joint
18:06
that does smoked Wings, naked smoked wings with a dry rub.
18:10
Oh my God. That's my God.
18:12
I can eat, I need two dozen so good.
18:14
Every other one in some ranch or some sauce but that's that's
18:19
like the tri-tip that's something that's, you know, more
18:22
Regional. But I don't know.
18:23
A lot of people may have comment on the comments.
18:26
Leave us a message. If you've ever had tried tip or
18:29
if there's another type of barbecued meat from your area
18:32
that we don't know, of obviously we are aware of you know we've
18:35
been to hunting camps where they put a hind quarter of a deer on
18:39
a smoker overnight or in the pig in the ground overnight, a
18:42
boucherie kind of deal. Always wanted to head.
18:45
I've never done it. You know?
18:47
Yep, we need to do that. Hank told no a little bit
18:50
Donnie. Yeah, and ever duck duck.
18:54
You know, duck. I know a lot of it out in the
18:56
Louisiana. Oh yeah.
18:57
Yeah, there's a lot of different ways that they do duck and we
19:00
can talk about their tram and give them things, you know, give
19:02
me some bacon-wrapped jalapeño poppers up, poppers, or yeah, a
19:09
friend of mine. I give a shout out to my buddy,
19:11
Tommy picou down in Houma. This is probably been five or
19:14
six years ago, but he gave me a bag of teal breast out of the
19:17
back of his truck. One day he was coming back from
19:19
hunting. It was they were already To go.
19:22
He said, just soak them in some butter, milk, or milk or not
19:25
overnight, do whatever you want with them.
19:26
They were teal breath. And I took those and jalapeno
19:30
peppers and cream, cheese, and wrapped him in and bacon and put
19:33
those on the grill and those are my favorite poppers that I've
19:36
ever eaten anywhere. I've definitely that I've ever
19:38
cooked but I've ever had anywhere was a teal breast, a
19:41
little bit of house. Little bit of sour cream cheese
19:45
with the jalapeno and the bacon wrap on it.
19:47
Absolutely phenomenal. But, you know, and I know and I
19:52
I'm sure in other areas, you know, I'm sure there's yeah,
19:54
somebody in probably Alabama, West Virginia, or somewhere
19:57
that's barbecued some squirrel or some possum or, you know, I
20:00
wild rabbit. Sure or I know deer meat milk
20:04
and, you know, salmon, I mean, because a lot of people barbecue
20:07
fish, that's something we don't really know about.
20:09
But I know, my friend from Minnesota has talked about, they
20:12
barbecue fish on planks and stuff.
20:15
Smoked tuna dip is that barbecue is smoked tuna.
20:17
Dip barbecue. I mean it's Moto.
20:21
Yeah, same process. That's I did some, did you use
20:27
that to cook, right? Whatever.
20:29
You're mad, or was it a part of the setup?
20:35
Now, I've got a small trailer Tailgater that I use now and
20:38
I've got my Weber out there too, but I just tend to use the
20:41
Trager more than anything. And I'm a big pellet grill, big
20:44
pellet grill. So I did last night, I took 22
20:48
leg quarters We'd had a thought out or SRI stall them out and I
20:51
put put salsa, I used a Sonora sauce that I got from my buddy.
21:00
Chad building from the foul Life podcast.
21:05
He did a thing the Provider Guide to grilling and cooking
21:09
wild game and he there was a series of seasonings.
21:14
He sent out with that one was the sonorous a southwest sauce.
21:16
It's got a little cumin in this and that but I use that on those
21:19
skin on leg quarters last night but all under the skin real
21:22
good, trim them up. Put those on the Trager for
21:25
about an hour at about 375 did. A foil packet of cauliflower
21:32
with olive oil and little calves endures and roll that up.
21:37
Put it on there as well. Like I said about an hour at 375
21:40
and I mean, it was as good as barbecue.
21:42
Chicken is I've had anywhere, you know, I mean, it just the
21:44
trigger, the trigger, really takes it.
21:47
So, here it is so easy. It makes it so, so easy, doesn't
21:51
it? Yeah, you're not going to,
21:52
you're not going to. I mean, I remember having the
21:53
Green Egg before trying to get the temperature and come out
21:55
there. And my sausage is burnt to a
21:57
crisp and exactly 5. Minutes, everything, you know,
22:02
I've had some some friends that it whenever I'm tell them, they
22:07
almost think I'm just trying to sell them, a pellet grill.
22:09
I get nothing from Wreck Tech, but I am absolutely a huge fan
22:16
and believer in them, but it's more.
22:18
So just the pellet grill. The he's in the convenience of
22:21
it, you still get a lot of the benefits but you've got to work
22:24
around. Don't you Brantley on the smoke?
22:26
Yeah. Oh yeah.
22:26
I've absolutely got to work around and The one thing that I
22:30
found with my pellet grill is that I just couldn't get the
22:33
smoke that I liked to get from my offset, stick burner that I
22:38
had for years, it just kind of the one that I had in Florida.
22:41
Chad I've just took out. Think I sent you a video, I put
22:45
it on the truck with it leaving it.
22:47
She did finally threw it away. It was really tough to Let It Go
22:51
but anyhow, I digress. So so I just, I started using
22:59
this pen. Grill and loved it.
23:01
Everything's coming out perfect every single time because of how
23:04
well they maintain temperature and all of that stuff.
23:08
Almost to the point where I can pinpoint timing like it.
23:11
You know, I'll cook chicken 50 minutes at 350 at the 40-minute
23:16
Mark, crank it to 375 and Bam, that's chicken thighs with a
23:21
crispy skin, you know, I mean just dialed in different.
23:25
There are absolutely locked and locked in.
23:30
But the one thing whenever I would cook low and slow, I
23:34
didn't get on my pork buds or my briskets, the full amount of
23:38
smoke. They were fine.
23:40
There was nothing in the world wrong with them, but I like it a
23:43
little, just a little heavier with a little heavier smoke.
23:46
So my work around with that was I took a meatloaf tray, just an
23:50
old, you know meatloaf tray and little I drilled holes in it.
23:55
Trey. Yeah, there's an old aluminum
23:56
tray that, you know, it had Our got a little rust, it was an old
24:01
one. You know, says like we got toss
24:03
that thing out and said, you know what, I got an idea here
24:07
and I'd seen some product that would kind of burn wood next to
24:12
your fire fire box in your, in your pellet grill.
24:16
So I'm going to make my own. So I drilled holes and in this
24:19
thing so it could get some airflow.
24:22
And then I will just light, I'll put wood chunks in there, put
24:26
some wood chips and then eventually chunks.
24:28
And I just Like that thing and get it burning, get it.
24:31
Get a nice fire going with it and then bam, I put that by my
24:35
Firebox and I put it by the Firebox in the pellet grill and
24:40
that gives it about an hour hour and a half of just a tray full
24:46
of real wood smoke on top of the pellets.
24:51
But it gives that little extra kick.
24:54
So there you go, everybody, there's your, there you go.
24:57
Competition competition, barbecue people, there you go.
25:00
You're well, so it's going back to what you did before on the
25:02
smoker. Like, as far as you're getting
25:04
the Deep flavor, but now you've got the consistently crowd in
25:07
process of that Trager. I mean, the same thing with the
25:10
sous-vide, I kind of the sous vide cooking.
25:12
Yeah, I was my old neighbor had two great neighbors.
25:16
My old neighbor before, that was big into the sous-vide thing,
25:18
and it was like, man, I feel like you're cheating, you know,
25:20
like Not eat a steak. And I cook my steak and mine was
25:24
great, is his sometimes, but his was always great.
25:27
You know? And it was like everything.
25:29
Now I have one and I'm a big believer in it and when it comes
25:31
to State, that's the only way I cook steak.
25:33
That's the only way I cook. So that's it.
25:35
That's it. And so only way I do them now
25:37
and same thing with short ribs, I'll take a short rib and cook
25:39
those for 48 hours, not put them up against any short rib in the
25:42
country, you know? I mean they it is phenomenal.
25:45
So oh wow, I'm not. I haven't died.
25:48
Got a 48-hour recipe for you, not take some commitment, you
25:51
know. Got to plan this, but it'll be
25:53
the best short ribs you ever put in your mouth.
25:55
Yeah, yeah, yeah. Time is ticking sending.
25:59
I've seen that Jr.'s that the CV device, where it.
26:03
Yes, water. Yeah, yeah.
26:05
It's like Emulsion, yes or something.
26:08
It's, I mean, I've even I've even, I haven't done this yet,
26:13
but it's something that I will do, you know, take take like a
26:17
brisket or if you want especially like a brisket, I
26:20
would say like a brisket Lat smoke it, you're almost reverse
26:24
searing. It I haven't done this but I do
26:26
believe that it would be just fine.
26:28
You know, you you take it. You, you could even smoke it for
26:33
three or four hours. Yeah.
26:35
Just to really get really get it in there, good where it gets to
26:38
the brisket, gets to that stall at 160 degrees and then put that
26:44
bad boy in a in a bag. And then let it sit in a su V
26:48
for 24 hours and see what? I'll tell you what's going to
26:50
happen. You have it.
26:51
I mean, goodness, that's what you're gonna have.
26:53
Yeah. Hey, maybe do take it to like
26:56
180 degrees, the sous vide. I don't know, I know that you
26:59
typically I take my brisket to about 195, that's when I start
27:05
to probe it, see if it see how it's tender, you know, how its
27:09
Outlets probing, and then that's kind of the end.
27:11
I'm getting getting towards end. I'll pull it sometimes.
27:14
If it's right, I'll pull it. 195 and then, I'll put it in a
27:18
cooler and rest it for, at least four hours.
27:21
Period. And I do a brisket, just like
27:25
Aaron Franklin and and them do in Texas.
27:28
It's just salt and pepper. Only, that's it.
27:31
And the same way with Chad sent me, send me the tri-tip.
27:35
I did it the same way the exact same way.
27:38
I don't remember how I cooked it though.
27:41
Chad, I think we started with nothing to be what's to beat it
27:45
and then, yeah, we should be. Yeah.
27:56
The Super Bowl and and I took it over there and we finish to be
28:01
in it there. And then he finished it on the
28:03
grill and, you know, it was, it was phenomenal.
28:06
Yeah. Well now that we've gotten all
28:08
of our audience and ourselves into a frenzy ready to eat
28:11
something, maybe we should, maybe we should peel off and
28:14
come back and do a condiments and sauces episode next week and
28:20
yeah everybody go. Everybody go.
28:21
Their favorite local. Barbecue joint.
28:23
Now and getting keep the doors on and critique it down.
28:27
Let them know. Let us write.
28:28
Send a message in where you tried afterwards where your,
28:31
there's any on the list you've ever had or want to go to or
28:34
definitely, let us know. If there's some we missed that
28:36
we need to know about in any of these locations because I'm, I
28:40
don't know if I'll ever quit eat barbecue.
28:42
If they told me I had to know, I'd have to make no array.
28:46
No, and not being my little Webber, had a special special
28:50
relationship. You know, I I hadn't given up on
28:52
her. I'm on my third one.
28:54
Hey, don't get me wrong. If somebody gave me a trigger
28:56
like I'm sure I'd utilize it. Like, I got my gas grill for
28:59
certain things, but man, I love my little Webber.
29:01
But anyway. Oh, I love a Weber.
29:04
Look, there's no. Here's the thing.
29:06
There is no right or wrong Barbecue Pit.
29:10
I'm with you though, Jr. I'm totally with you, the pellet
29:13
grill. I use it predominantly because I
29:16
can just literally press a button.
29:17
Make sure they're pellets in it. Tell it what temperature I want
29:21
and We're rolling really quick and I like everything else.
29:25
I've got to, you know, you got to build the fire and all that,
29:27
which I'm fine with. I like doing that.
29:29
I get it. I get it, I get it.
29:30
And when I and to, for me the trigger, when I first heard
29:33
about it got into it, I was really trying to eat real clean.
29:35
And for me, the, the aspect of burning the pellets on a
29:40
electric probe, that's all the power uses electric probe to
29:42
fire. The pellets and the pellets are
29:44
all natural wood chips. Compressed using their own
29:48
natural sugars to cold them together.
29:50
It's just really clean. And I always thought, you know,
29:52
I'm trying to eat clean. So I don't know if you know,
29:56
coal and other Woods going to have any of the carcinogens.
30:00
Real variants are not great for you but I just thought I really
30:04
like the aspect of I know this is clean.
30:06
And I'm not using a lot of, you know, power and elect because
30:10
like into we live down here where it's hot.
30:12
I don't want to do anything on my in my oven and I used to like
30:15
it end of it, but it hell, it's hot.
30:16
I don't want to heat my house opening, you know, and I'm using
30:19
minimal power. I'm at the Trager.
30:21
And it's not warming up my house and it's in my Breezeway where
30:25
I'm under a canopy screened in bugs.
30:28
You know, all that fun stuff but I just I like that aspect that
30:33
it's real clean way to eat. And yeah, the consistency and
30:36
ease. It's like having a smoker oven.
30:39
Yeah. That's it's like running of and
30:41
you put it on the temperature is going to be, like you said, you
30:42
needed, you got to keep it clean.
30:44
You got to make sure you have pellets, you don't, you know,
30:45
there are ways to stall. It are there.
30:47
I have had a flare-up early on. I didn't start it right, and had
30:50
a flare-up early on have My singed mind really good, but
30:53
rhaegar was awesome. I sent him a message and they
30:56
sent me a whole new barrel and burn box and all that.
30:59
Yeah, I had a little, I had an issue with mine recently.
31:02
It's Jay was simply the fight the probe, the pellets had
31:09
finally. It got high.
31:10
It was a, it was more of a blowout, like, your, I'm sitting
31:14
right here and all of a sudden it starts Boyce comes in.
31:18
Yes. It's and she's like, hey, I know
31:21
it's Smokin. But it's a smoked a little
31:23
morning, Jeff, little different, right?
31:25
And as soon as I opened the door and walked out, yeah, jump as I
31:33
oh it was fine though. Yeah, the the edited started a
31:39
fire and was and then it just kept feeding it pellets, right?
31:42
And then eventually there's so much smoke.
31:45
I guess. That'll just build up in that
31:46
thing and just, so, it'll backfire but mine didn't
31:50
necessarily back. Fire.
31:51
But yeah, I walked out realize my whole neighborhood was Smoky
31:54
I was like that's a little bit little much and he'd got then I
31:57
realized it was up to like 800 Degrees yet something was wrong,
32:00
but it got too many pellets in there before it ignited them.
32:02
And so they didn't had too many, you know, but but besides that
32:06
but you know I've never I've never had many problems with it
32:10
at all. And yeah, my trager's right next
32:12
to my Weber 33, you know, and I do need a and I still do want to
32:16
small gas grill because there are certain times I want to gas
32:19
fire certain things for a Char for Dollar Thirty Yang's are
32:23
just for ease. I smoked a pot roast this week
32:28
and an electric smoker of a friend of mine gave me a his
32:32
electric smoker that he had one in some deal and because he
32:36
knows that I'm going to eventually convert it over with
32:39
my pellet grill. And I'm going to turn it into a
32:42
Smoke Box. Run a hose from my pellet grill
32:46
do that so I can cold-smoked stuff blah blah blah I don't
32:49
want to get into. Yeah all into it.
32:51
He knows I love it. But he'll I've started just
32:54
using it recently just for some stuff like that, that won't get
32:57
it to dirty inside on, you know, I don't want to put chicken
33:01
thighs in there and just start really bringing her down quick,
33:04
but right stuff like that where it's kind of in pans or racks of
33:08
ribs because a lot of times I do just do them dry.
33:11
I do just dry ribs and then I make the decision three or four
33:15
hours into it. Am I going to go with the sweet
33:19
and honey the honey for the money Or am I just going to let
33:22
them ride, you know? So all those Life Choices, you
33:26
know, they get their difficult, they really are, they are the
33:30
tough decisions, but I'm glad to know that whenever our whenever
33:34
we come over to Orange Beach, hear soon that will have a
33:38
little Trager that we can be smoking a Boston butt or some
33:42
ribs on, while I kick glacies ass.
33:46
I mean I show you what Grant lemon.
33:47
You got some good points there. What's going to go?
33:50
Well is that trigger? What's not going to?
33:51
Go. Well as you in this competition,
33:53
you know, but hey, we're going to have fun.
33:55
I'm still going to love you and I believe a lot of crawfish, so,
33:58
I'm excited. I'm actually not.
33:59
He got up against it. I get what I'm up against here.
34:02
I mean, this dude's from Louisiana.
34:03
I mean, he came in and we both cook crawfish.
34:06
They were both really good, and he taught me a few things.
34:11
So, but, you know, you learn from the master.
34:13
And then, finally, one day, you got to slay the master and
34:16
that's going to happen down in Orange Beach.
34:17
Soon, you know, I'm fine and bring it home.
34:21
Oh, bring it on, ain't shaking, bro.
34:25
I know you're not. Let's go.
34:27
I mean I'll but the one thing I can guarantee is that anybody
34:30
that happens to be at the floor Bama that day is number one,
34:34
they're going to get the best crawfish experience they have
34:36
ever had in their freaking life. You're already welcome.
34:40
Whoever you are and thank you for thank you for voting for me.
34:44
Appreciate it.