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Ответитьomg this guy is the BBQ Einstein
ОтветитьThank you for this! I wish I had known the two zone method when I first started to grill. A slab of charred ribs later, I learned my lesson!
ОтветитьVery helpful guide! I can tell that you have lots of experience in grilling. Thanks!
Ответить1. When you sear your meat do you leave the lid off?
2. Can you do a video on smoking meat on a charcoal grill?
Anyone high AF rn?
Ответить"Cooked" means the exterior isn't raw. It doesn't have to be completely cooked, but the bacteria on it needs to be dead.
ОтветитьCHINGON video! Simple yet very useful for rookies like me! 👍
ОтветитьAwesome tips! 😊👍
ОтветитьI don't know what your Kingsford is like, but the stuff I bought is AWFUL. It doesn't get terribly hot, and there is SO MUCH ASH!! Yeah, it's cheap, but you get what you pay for. Burned some Jealous Devil briquettes after finishing a bag of Kingsford and the difference was staggaring. Burns hotter, WAY less ash, and lasts longer too. The "premium" charcoal is totally worth the money. Want it really hot, ditch the briquettes and get some good lump. Again, worth the money. Original Kingsford might work in a pinch, if there are no other options ... but it's my last resort after thinking it would be just fine.
ОтветитьNo mames, we usu the same tong
ОтветитьSearing, aka, Maillard Reaction, is crucial for delicious food. Show me a grey steak and I’ll show you wasted food.
ОтветитьWeber is the way to go. Only issue i have with Weber is the flimsy legs and the standard 3 leg design. My 26 is an awesome grill but Weber really should have made this model with a strong 4 leg system. You can mount on a table, DIY.
ОтветитьLove this video - dude so worried about sponsorship but keeps mentioning Costco lol. You know you good in life when you shop at costco , thanks for tips.
ОтветитьYou can tell this guy grills
ОтветитьWrong BBQ breath; You control air flow from the top (use gloves) not the bottom ( which is to remain open).
ОтветитьI have a killer pellet grill/smoker (rectec RT-700 Bull) and it's been great for the past 7 years but even adding extra smoke tubes, it (pellet grills in general) just don't add enough smoke taste for my liking. It's been 31 years since I've cooked with charcoal so not knowing weather I would enjoy the experience or not I decided to look for a nice used kettle just identical to the one in the video. I kept my eyes peeled on OfferUp. If you're not familiar with it, it's an app you download to your phone kinda like Craigslist but much much better. There were several to choose from with pricing from $20 to $125. Some were the less expensive models and some this model. I watched a couple of days and the one I bought popped up at $20 and all it needed was a good cleaning. From the outside it looks like it's 6 months old and it's sat outside without a cover. It still looks nice and it'll last longer than I'll want to use it. Why am I telling you this? These grills are $219 new now plus tax. After you use it 20-30 times it'll look exactly like the one I paid $20 for. Save yourself a chunk of cash and buy a used one. Use the money you saved to buy the extras you'll need to start off and meat! I hope this helps someone. Be blessed! 🙏
ОтветитьGreat info. Thanks
ОтветитьWow I learned quite a few things. Thank you as a Single woman I needed this information 😊
ОтветитьIm new to grilling. Watched about 7 or 8 videos, so far. This one is the best so far. Thanks
ОтветитьYou have younger siblings don't you. Because I feel like your little sister right now. And I won't kill us so thank you...
And for you ladies who want nothing to do with drilling into your drill cover thing to put a thermometer in there, put an oven thermometer in there where your food will be. It won't be exactly the same but if you can cook in an oven you can cook with an oven thermometer in a grill. Just don't mess with it too much.
Thank you I needed this video it's my 1st time grilling 😊
ОтветитьI like your method, thanks
ОтветитьWELL EXPLAINED VEDIO I'VE FOUND A LATINO GUY WHO KNOWS .
THANKS BROTHER FROM SOUTH TEXAS.
Lee from england.
ОтветитьThank you chavez the tips really help.👍
ОтветитьMan best video on grilling ever and I have seen many videos over the years
ОтветитьGreat video thanks
ОтветитьGood advice thanks I'm planning on using a charcoal grill when I move to Tennessee soon
ОтветитьYou do realize, that heat rises, ergo, the heat rises from the charcoal to the roof of the "Q", and out...not across to your steak and than up.
ОтветитьSo what if you have enough meat to full tha grill.? How do we use the 2 zone method? I always grill with a loaded grill but I wanna try tha 2 zone
ОтветитьThank You!!❤
ОтветитьSuper awesome informative video!!!💯💯💯💯👍🏼
ОтветитьThanks for the video Chavez . I'll be on the grill tomorrow going to set up 2 zones. Just cooking burgers and hot dogs, should i seer then let it cook indirect, then when almost done, put bbq sauce on it then back on the sear side?
ОтветитьGreat tips!!! I have mastered the art of BBQ-ING and GRILLING (two different things) over the last 40+ years. Strictly charcoal and that Southern Louisiana style, both dry rub and sauced up... Nothing wrong with using a bit of lighter fluid as long as it is completely burned off before cooking. I have never used a chimney starter, just pyramid in the grill and spread once ready. Also, if doing a slow cook, like spare ribs, load the coals in a loaf shape on one side of the grill. Light one end and let it burn from end-to-end. Add a few wood chunks for flavor. Remember, it is all about controlling heat for the desired outcome.
ОтветитьMe after hearing the 2 zone method: “LIGHT THAT GRILL UP!”
ОтветитьYou’re cooking meat, not chicken. You can use one tong
ОтветитьAwesome thanks for sharing 👍🇳🇿
ОтветитьJust got my first house and my brother gifted me a grill. I'm trying to become the best in the family and watching this video makes me feel like I already know things that will give me an advantage such as the chimney and placing the coal on one side with the vent on the opposite. I trust you and I'm ready!!
ОтветитьSome great tips. Thank you.
Ответитьgreat info
ОтветитьBravo, You covered it all. The best description of a grill ever.
ОтветитьGreat tips! One thing I do is that if I’m starting with an empty grill I use the charcoal chimney method you recommended to start my coals. Often when the meat is done cooking there is still plenty of viable charcoal left so I close all the vents to extinguish the fire. Then for the next cook I just put some new charcoal on top of the old charcoal already in the grill and light the pile with lighter fluid. I know some will say you can taste the lighter fluid but I certainly cannot as long as you let the new charcoal ash over before cooking. This works fine on fast cooks like burgers and brats and even steaks. If I’m doing a long cook or an expensive cut of meat (yesterday I did a leg of lamb for Easter) then I take no chances and start with all fresh charcoal in a chimney starter like you recommended. Thanks!
ОтветитьI’ve used Weber grills for many years. Once in a while I stray to propane. I always return to a Weber. Good job.
ОтветитьNice job
ОтветитьI just recently bbq'd for my self last night complete fail and now I'm here
ОтветитьGreat tips, thank you!
ОтветитьNice info, very clear and why you do it
ОтветитьTHANKs FUCKER TRUE that , SHO LUV
Ответитьno need for two thongs at all
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