The Best Minds of BBQ

You guys let me know when it's going live. We get to get in there. Yeah, right. Somebody's going to show up at 5 o'clock Central. Watch his whole ass. Ha ha. All right. How'd you pull up on the phone? You can see it right now? Are we rolling? We're rolling. Get in there. All right, everybody. For anybody that's in there right now, I'm not able to see anybody. But I'm going to explain to you what we've got going on right now. But you guys already read the title. The title is The Best Minds On Work. Oh, there we go. Hey, this is looking good. That's right. So, as soon as they get the comments up, we'll start going over some of the comments. And again, I'm going to probably wait like 30 seconds to a minute for people to get in here. And then I'll explain. But some of you guys that's in here, you're going to know who this is to my left. I'll do it like that. To my left. And then we got another gentleman to his left. So, I'm going to go ahead and just turn it over to them right now. Just go ahead and tell them who you are. That'll be the best way. All right. Hey, I'll go first. Malcolm Reed, How to Barbecue Right. Mark Williams, Swine Like Barbecue. Now, you guys, look. Look, when I say The Best Minds On Barbecue, you know what I mean? I don't mean no disrespect. There's probably some barbecue channels in here. But if you're a barbecue channel and you've been on YouTube, you definitely know who these two gentlemen are. Listen, I've been blessed enough to be able to come out here to Memphis. That's where I'm going live from right now. I'm in Memphis, Tennessee. You know, out here with both of these two gentlemen. I came out here to get myself some inspiration. You know what I mean? And to learn, just to be honest with you. You know, because I know what has been passed down to myself. You know, and I was just thinking, after talking to Malcolm, he just found out I'm a fanboy. I've been a fan of his channel for many, many moons. You know what I mean? And then this guy right here, he's swerving down. I don't know who he is. You want me to call out a couple of your videos? Yeah, shoot. Let me hear it. Just wait a minute. Hey, but anyway, you know, hey, let's get some comments up there. Let me go ahead and read them. Hey, let me just say this, too. Your setup here right now is nice, bro. Thanks, man. Thanks. You know, we're trying to do, this is what we do, our podcast. We try to fix it up. We're still learning. We're no pros by any means, but we have fun with it. I don't know. This is it. Do we got any other comments? Yes, we got a lot of people coming out. It looks like somebody, Kanisha Robinson, you are so dope. I love you. Love all the way from New York. Hey, that's what's up. Hey, we reaching far. That's a long way from here. Right, right, right. Hey, I want to hear from somebody that, not that I don't want to hear from everybody, but I want to hear, how far can we go today? You know, right now I'm in Tennessee, where all my Cali people at, and then what about the people that's overseas? You know what I mean? Anybody from overseas in here, then we can go down under, too. You know what I mean? Hey, Australians know how to get down on some barbecue. Oh, they do. You can see some of that beef they put out there? They have the meat stocks. Hey, you know what? When you think of Australia, though, you think about it. Like, I don't know. I heard people eat kangaroo. You know what I mean? I'm sure that's like native, you know, to their country. Yeah, yeah, yeah. You don't think of Wagyu beef, do you? No. Man, that's where we get our brisket from. All the ones we cook competition, they're Australian brisket. Really? Man, and they are probably the best coming over here. Really? We get them through this butcher down in Florida. Butcher shop, man. He's talking about the best. The best beef. It's coming out of Australia. Hmm. Did not know that. Yeah. Oh, you got to get you some if you ain't never tried it. Yeah, I got to get you hooked up, Mr. Kevin, now. Oh, yes, please. He ain't scared to ship something to California. Yes, please. All right, talk to me. Hey, so we got Texas in the house. We got Louisiana, D.C., Maryland. Hey, stop for a second. I got to pay homage to Louisiana. Hey, what it do, folks? That's right. We got Texas, North Dakota. North Dakota. Let's see, Kentucky. Oh, yeah, we starting to hit around here. The Bay Area, Los Angeles, Indiana, Fresno, California. Oh, okay. Hey, we representing the West right now. Pretty tough, huh? Hey, so I'm going to explain again a little bit why I'm out this way. It was really about for me to come out here and just, like, learn. You know, when you're talking about honing your craft, you know, and being next to people. And for me, I talk a lot. You know what I mean? And as you see, you know, I'm on the mic right now. But, you know, me being out this way, I kept my mouth shut. You know what I mean? Because, listen, you guys got the knowledge. You know what I mean? And I know how to do some of what you guys do, but just watching the way you guys do it, that right there was just monumental. And you got the definition of why. You know what I mean? We watching me, we figuring out why. We figuring out the temperatures and stuff like that. And I just want to be better than what I am. You know what I mean? So that's why I kept my mouth shut. Kind of like how you being quiet right now. You know what I mean? Yeah, right, right, right. I just keep my mouth shut. And then, you know what, and I was glad you guys shared that with myself. Because, listen, I'm finished sharing with me, as you do on your channel also, you know? That's what it's about to us, man. I love getting a chance. And I don't get to do it all the time, but get the chance to work with other people. You know, if I can show somebody something, they can show me something. We both win. You showed me that wing video, how to make the best lemon pepper wings I've ever made. I promise you. You're going to see me messing with that recipe. I'm going to tweak it to a little grill version. I got some ideas. I'm going to play with the butter, the lemon pepper, the fresh lemon juice in it, tossing the wing. Man, that's where it's at. Excellent wing, though. And that's the thing. Any time you cook with whoever, like I've never met you. I've seen you on YouTube. But we both pick up on things. Every time you fire a grill up, every time you cook around somebody, if you don't do that, you at least pick up inspiration. And that's all that matters. Right, right. That's what it's about right there. Hey, you know what I like being around? I like being around you, too, because, look, I can tell just the way we all can grab a spliff, just the way we can grab it, you know, hey, dude, you know a little something about what he's doing. You know what I mean? Hey, it's these little telltale little things that we do, and then we all shooting a little, you know, one words to one another, letting every, you know, trying to see like this. You know what I'm talking about? You know? That's it. I keep my mouth shut, and I just want to learn. And then you guys right now, okay, look, we got, oh, we got comments on the screen right now. Carolyn Bonner, Tennessee in the house. Oh. Tennessee folks. That's right. Hey, well, then you've got to know who these gentlemen are right here next to me. Hey, Tim, what's going on? I'll pick up something from them. Hey, Tim, who would have ever thought that I'd be sitting across the table from these two legends right here, huh? I don't know about legends, but we something. Dayton, Ohio. Mr. Make It Happen is in the chat, and CJ is in the chat. Hey, CJ, Mr. Make It Happen. Hey, I got to call you Matt, man. I know you're going to be mad. I'm using your government name on here. Hey, but who just would have ever thought that I'd be sitting at the table like this right here? You know what I mean? But I can tell you this. I'm going to share some information. I have learned a lot. Right now my head is super big. I might have to buy two plane tickets to get home tomorrow. Man, I've been seeing this in Tennessee. There's some Memphis folks in there, A.B. Oh, yeah. Patrice, we got VA in the house, South Georgia. Hey, that Timberline's a good grill. I saw that roll through there. Oh, did you? Okay. So, you know what? Hey, this is an opportunity for everybody that's in here that, you know, shares the passion of the grill. And you know what? I'm going to go ahead and just put the ginger on there also. What up, CJ? Okay, I'm going to put the ginger on it. The ginger, like saying stuff like this, and I don't mean no offense, but like some of the women, you know, if you have some interest and you want to ask some questions, you know what I mean? I got two of the best people around in barbecue. You know what I mean? Now's the time to ask the questions. You know, anything you want to know, what's their favorite grill, you can ask them. Hey, you can even ask about this setup right here. Because when I tell you I came out here to get some inspiration, that's what I mean. I got to have me a podcast room like yesterday. Hey, the podcast, where's that? That's where we have fun, you know? Right. Now, we throw down on the grills and stuff, but we get to sit down every week, A.B., and just talk about what we've been up to, the recipes we're cooking. We talk about everything. I love to have guests on, and, you know, we just have fun with it. Right. Hey, I'll see you, man. Hey, we're going to switch camera angles for a moment. Okay. So, look, I'm going to be looking at this camera right now, because they're making an adjustment to another one. What I'm going to do is I'm going to look off to the right, my right, and I'm going to read some of these comments. But I want you guys to ask some questions right here. I'll see you right now. Mind your own business. What's the best barbecue grill to buy? Let's start with that one right there. I'll tell you what, to get started, I always tell somebody to learn how to cook on a Weber kettle. Reason being, you can get an inexpensive grill. It's a great grill, but you can also set it up for smoke, set it up for two zone fire. And once you learn to master the airflow, the fire management, how to set up the coals in there and run the different zone fires and cook long and low and slow or cook hot and fast, you learn that grill, you can take that to any other grill, and you've got to get the game won. Right. You know what, I agree. Me and the Weber kettle, we still fight back and forth. I have not been able to – well, I won't say that. Twice I've made a brisket on there, a smaller brisket, and I was successful. And then the other, I'll just say just about five times, it just did not come out to my standard. You know, just trying to get the airflow, you know, stuff like that. I believe what you say. If you can master that, you can master anything. That's a fact. And what about you? I might lean toward a pellet grill. You know, I want people to get involved and, you know, not get frustrated to cook. Really learn the proteins, learn the recipes, learn what that meat does in that time period while you're cooking, and then fine-tune your everything else. You know, don't get frustrated with the fire. Let the pellet grill do the work for you. Learn how to cook that meat and then graduate from that. I like that too. Well said. Coming – you know what? I'll probably lean towards that first. You know what I mean? If somebody can, you know, can afford it. You know what I mean? That's the thing. They got a lot of pellet grills out there. From what I'm seeing, the only difference is, because they all work just about the same, it looks like it's the quality of what you're getting, whether it's going to last two or three years or whether it's going to last eight years. That's the only difference that I see. You've got to talk budget. So, it depends on how much money you've got to spend or where you're going to go to. You know, if you're under $200, I'm going to go wherever. But if you've got $500 to spend or, you know, under $1,000, you're going to be in that pellet grill market. And that's the thing too, is you don't want somebody getting started out, you know, to get frustrated and never try it again. You know, I feel like, you know, that's the hardest part is learning that fire and learning what that grill's doing. So, take that guesswork out, you know, and enjoy the cook and, you know, cook for your family and all that and then move on from there. But I'm with you though. I mean, it all depends on how much money you want to spend. Mama Bear Claudia, they say, wanting to build my outdoor kitchen. Thoughts? One more time. Do it. One more time. So, Mama Bear Claudia, wanting to build my outdoor kitchen. Thoughts? What are your thoughts? Oh, listen, if you're able to do that, why wouldn't you? You know what I mean? It just opens up so many avenues. You know what I mean? All the way down to if you can cook outside, you don't have to worry about the fragrance inside of your house. Just think about the entertainment value. You know what I mean? Enjoy being outside. That's just where I was going right now. Yeah. Right, right, right. Hey, that's one of the things I liked about being out this way. Because when I'm down south, you know what? When you guys do anything outside, even down to the frying, everything is outside. So, that's a good question there, A.B. What would be, what's some basic things you'd have in an outdoor kitchen? If you're just getting started getting in an outdoor kitchen, what are you going to put? Hey, right off the bat, I'm going to do a flat top. You know what I mean? I like the options on the flat top. Yes. There's so many options. So many options. I was about to do a shameless plug on my little sandwich. You know what I mean? But, you know, just the options from there. Hey, especially the breakfast. Why not get out there with your family early in the morning? You can go out there and do. You don't have to go out to the lake or nowhere like that. You know, you can do it right there in your backyard. Put some eggs, pancakes, everything. Super easy to do. I'd probably go, okay, so flat top, I would go with, for me, it would be a charcoal grill. You've got to have a grill. You've got to have, yeah, a charcoal grill. You know, if you've got a charcoal grill and you can get a pellet grill, I'd say do both. That's the best one. You know what I mean? I mean, so some people would do the ceramics like the big green eggs, Kamado style. I personally would rather have a charcoal grill than a smoker. That's what I'd rather have instead of having both. You can spend a lot of money on a big green egg, and you can do a lot with it, but I'd rather have just a regular charcoal grill and then maybe a pellet grill or another type of smoker that's just a smoker. Hey, just well said. What about deep fryer, though? You already touched on that. I'd have to have a deep fryer outside. And you've got to have a deep fryer, too. Deep fryer, really inexpensive. You know what I mean? A nice little addition to what you've got going on. I mean, you can do hamburgers, everything, and then you've got that deep fryer. Now you can do a fry a little bit, too. Hey, them wings, I still smell them. I'm going to put me a prep sink out there, and then if I still got space and a little money, I'm probably going to have me a mini fridge. Keep them drinks coming. Right, keep them drinks coming, right. Hey, for everybody following this channel, I want you guys to let me know in the comment section. Excuse me, not the comment section. Leave a comment right here so I can read it. What would I have in my refrigerator? Tell me my favorite drink. I don't know. Okay, watch. It's going to come up right now. Somebody's going to say it. Hey, and for you guys on here, hey, silent heads. I saw what you said, man, earlier. You know what I mean? I read your comment. Hey, I'm sorry I just can't read them all, but I'm reading them all. Hey, look, then we got Durrell from Bad Beach Barbecue. Got to have somewhere to boil some seafood, too. Hey, for sure, bro. Hey, don't forget that burner and big pot. At least an 80-quart. We got a bowl of shrimp. Hey, Chris, 11170. You got it. Look, everybody got it now. Lemonade. Kool-Aid. Which flavor, though? We're going grape, tropical punch, cherry. Let me see. What's my favorite right there? Put it on the screen right now. Tequila. Hey, somebody said iced tea. Hey, I do that, too. Hey, we got some good iced tea at Cozy Corner. Oh, my goodness. That was some damn sound. Yeah, yes, it was. Hey, look, they just put, hey, Corey Q. Grape. Got that grape? Hey, either or, though. I'm going to be honest with you. Look, grape, for sure. And then the second would be the red. You know what I mean? The only one I don't mess with is the orange. I don't like orange. I mean, but I ain't going to lie to you. If Kool-Aid came in here walking in here and he was all orange, I'm all over him. Oh, really? I'm all over him, bro. You'd be like, hey, AB, I got to check you out, bro. I'm all over him, bro. When we was little, we made the suicides. My mama would get so mad. We'd mix all the flavors. Right, right, right. Didn't taste nowhere near right. It was all right. You got no sugar in it. See, that's the whole trick to Kool-Aid. You got to put the extra sugar. K Morgan said, don't overthink it. Hey, that's what's up. All right, Cynthia, what you got right there? You said, what's an inexpensive smoker you would recommend someone for just starting out? That's a good one. Well, inexpensive, man. I would probably go in the line of a drum smoker or something like that, or either that Weber smoking mount. When I think inexpensive, I'm thinking less than, say, 350 bucks. That market. 350 down. You can get a drum for that. Drum smokers put the best flavor you can get for the money. You can build one for probably under 200. You can buy a pit. Hey, do you know a big pile of smokers out there in California? No, I don't know. So they're out there in Southern California somewhere. Oh, I know where they live. Yeah, yeah. He's a heck of a starting ball owner. He's a heck of a competitor to barbecue. He owns a barbecue supply store. You can get it all online, too. I bought a drum kit from him. Found a $15 refurbished food grade drum. You put the kit together. I think the kit's about 120 bucks, and then you're ready to go. You can go do some competition cooking on it. It's so good. And so you're in less than 150. Worst part is painting it. Yeah, yeah. Then you got to paint it. Go to AutoZone and get some engine paint. It'll probably take about a dozen hands. Somebody here wanted a bright red one. 12 coats to get it to where it was ready. Hey, that's a cooking machine, though. You know what? I got a drum smoker. I have never put no video on my channel. You haven't? It was different, you know, for me. You know, to me, it was more of a, for me, I like it just to hang the ribs like that. You got to be careful, though, because when your ribs are long down there, they tend to get a little hot down there on the bottom. You got to rotate them every 15 minutes. That's where I was going wrong. But what I did was they came out excellent, but I cut them from the bottom four. I just cut them off. And let's just say I got a dog. His name is Bosco. He ate well that day. If you rotate them about every 15 minutes, just change positions, they won't burn up on you. Okay. What did you used to do? You used to put foil. I'd put foil over half the fire. That way I always had a zone, no heat. And then give them equal time in that zone. That makes them cook even because you rotate. And then by the time you're ready to wrap, you take it off and wrap them up. There's no way they can burn. I made mine, too. Your homemade drum? Homemade drum. What did you put in it, you think? Oh, I know. No, it was about 205, 208. That's still not bad, though. No. I mean, from the store, you can buy a $200 smogger from the store. It ain't going to last you. They're just made out of thin metal. It's Chinese made. Marion Lewis, I hope I pronounced it right. She says, I'm a female. How do I prepare a tomahawk steak? Now, that's super easy. Yeah. You know what? Let me hear what you got to say. Don't touch it, man. Put some salt, pepper, garlic on it. That's it. Medium rare. I like to reverse sear it. Yeah, if it's thick. Bring it up slow because they're big. You don't want to mess up a big high-dollar steak like that. Start it up on the low side of the grill. Get you some smoke on it. Just a little bit of smoke. You don't want it too smoky. And then at the very end, put it over the hot side and sear it. Right. We got Matt in here. Matt, you still in there? That's from Mr. Make It Happen. He came out. We were shooting some stuff for our cookbook. And then me and him was doing that. And we did some steaks. You know, steak is kind of like our specialty. Yeah. You know, and then here's the thing. Anything that's really my specialty, like I told you I love some other pork chops, I hardly ever make them on my channel. Some things I just overlook. You know what I mean? I make a mean sweet tea also. So what's your go-to steak recipe? Just to reverse. Keep it simple? Keep it simple. But you know what? I'm a fan of – I grew up putting everything that anybody would sell that sells steak seasoning, you put that on there. But as I got in order and I've learned, like I'm going to tell you this too, I was guilty of cooking my meat all the way through. You know what I mean? I grew up with my mother cooking. We just had well-done steak. Yeah. You know what I mean? It had to be super thin. That's what my mom eats. Right. I had to learn that. If she sees pink, she thinks it's blood. I bet if she seen juice it was staying on there. What are you talking about? Right, right, right. It can't even rest, huh? I can't bring them around either. I mean, I like – I won't mind medium-rare, medium at the most. Right. But it's not blood. I mean, you know. They just associate – Yeah, they both color with the blood. That's meat juice. All that stuff you see is delicious meat juice. Right. So to answer your question and give it to you in a nutshell, listen, if you're able to get yourself a tomahawk steak, you know what I mean, the only thing I would tell you would be just like season it with salt and pepper. If you want to get fancy, finish it off with a compound butter. That works too. You can buy one or at the store or you can make one. Or make one. I use just fresh garlic, shallot, a little salt and pepper, parsley. Mix it up with a stick of butter. Roll it up in a little plastic wrap. Stick it back in the fridge. Let it firm up. Then you can slice it. Put that over that steak right at the very last. Let it melt. Man, it's good. Oh, look. Dante say remember to protect the bone. I mean, that's true too. You know what? I don't really normally worry about that because I cook with two zones. Yeah. So the meat is always on the direct and my bone is always on indirect. You don't have to worry about it as much. If you're going straight over the fire and trying to do it the whole time, flip it and flip it. Yeah. You better wrap it full. Hey, and you got to be careful too because if it's a big tomahawk, that flipping back and forth will start tearing it off of the bone. It will. You know, I hung one. I took a drill. Drilled a hole in the top of the bones where I could get it on the hook, on the drum spiker. And I drilled another hole at the base and tied my butcher twine through there so the steak couldn't come apart while it was hanging. Did it the whole time. And, man, it was one of the better tomahawks I've ever had. Yeah. It gets color all the way around it. You think you cooked it in cast iron. It's got that nice bark on the outside. Hey, you hear that, Matt? Hey, they kicking real knowledge right here, bro. Hey, somebody just asked me how many wings do I think I can eat if I was just trying to max out. Whole or flats and drums. Hey, look. Yeah, really. Flats and drums. Let's just say we'll go with flats and drums. 20 piece. That would be tough, man. A lot of people would probably think I eat more than I do. Just my metabolism. I can do a 20 piece. I'm saying me. I don't know. Yeah, I don't know. I probably can't get one. If I'm hungry. Yeah. You know what I mean? I haven't had nothing to pack in. No size. No nothing. No celery and ranch and all that and rolls. Breaded or naked. That's the thing, too. Yeah, that's the thing, too. If you go breaded, they stick to you. But if you go naked fried or whatever, it's not as good. Like how we had them today. Yeah, yeah, yeah. I can probably do 15 to 20. Those? Well, I don't know. See that butter sauce, though, as rich depends on what they're saucy. There's a lot goes into that. You can't just throw that on somebody. Hey, Lisa. I see the Lisa D. The light show. Yeah, they like it. Are we all done? Oh, they don't want no pink. I just can't do it. Have you? I just want to ask. Have you guys ever really gave it a chance? You know what I mean? You got to give it a chance. I ain't knocking you, but you wasted money. You know, cooking it. Well done. Yeah. I mean, I can tell you, I got a place, a steakhouse in my city called Duane. I went there for my birthday. That's every bit of $250. You know what I mean? Find that. Hey, you want to hear something funny? You know, this is when you start looking at your own self a little differently. The waiter had an assistant. The assistant recognized me from YouTube. But they stay professional there. They don't. Yeah. He would lose his job if he just said, hey, I know that. So he doesn't say nothing. My waiter comes back and says, excuse me. You know, I'm just trying to have a birthday dinner with my wife. And he says, excuse me. He says, he started talking to me about television. I said, oh, no, YouTube. And I said, yes, I have a YouTube channel. He said, well, the gentleman, you know, that's my assistant, recognized you, blah, blah, blah. So it had ran through all of Duane's. Now, this is a high end. No, it's in Mission Inn in Riverside. You know, the actual head chef came out and spent 16 minutes at my table on his knees. Just talking? Talking to me. Yeah. You know what I mean? Tell me about his schooling. This is a trained chef, too. And I kept saying, he kept calling me a chef. Yeah. And I said, I'm not a chef. And he said, just because I didn't go. Because I said I didn't go to school. You know, I'm just an average dude making cooking videos. Showing people how to make stuff easy. Yeah. You know, and he said, I might not be formally trained, but I'm a chef. That's what he told me. Right. He's right. Right. But, you know, I still kind of like stay away from that. You know what I mean? People in my comments, you know, comments is brutal. Oh, man. You know, every time I pick up a knife, I get nervous because somebody is going to say, he got no knife skills. You know, I can't. Don't watch me cut onions. Oh, yeah, really. I do that off camera now. You know what I mean? Pre-chop. Right. There you go. All right. What's the time frame on smoking a grill? Oh, smoking a hog. Ooh. Brother Jay Blaze. Hey, that's funny you said that. Because I was just asking these two right here. You know what I mean? About one hour per 10 pounds is the way I do it. You know, it depends on the size of that hog. We usually cook about a 15-pounder. Oh, a 150-pounder. It's going to take us, you know, every bit of, what, 15 hours. 15 hours. And two, it depends on your cooker, how much air flow you have. You know, if you've got a cooker that's not moving a lot of air, it's going to take a little bit longer. But if you have one that's moving a good bit of air, it'll speed it up. 10 pounds per hour. That's about at 235 to 250-degree cooking temperature. Man. 10 pounds per hour. Chris, you writing all this down, bro? Well, no one writes this down. And if you had elevation, how long would it take to cook that hog? Yeah, it depends on what elevation you had, too. It slows things down big time. Maddie's in the chat, and she's asking, what's your favorite way to prepare tri-tip? I'm going to be honest with you. I'm from California. You know, that comes from up northern Cal for us, like Santa Barbara. That's where the tri-tip comes from. I stay away from tri-tip. Why? Because it's a lean meat. And I'm always doing a brisket. And I can just tell you from just if I had a brisket here that's cooked properly and a tri-tip at its best, I couldn't give away the tri-tip. I mean, just being honest. Now, if that was the only thing I had, then that's it. But for me, if it was my choice, I probably wouldn't even eat the tri-tip. Yeah, we got to get you with them Australians. See if we can change you on that. I agree. Good brisket, tops tri-tip any day of the week. I like tri-tip. It's a different protein, though. You know, like you said, it's tougher. And you eat it rare or mid-rare at the most. I don't even take it easy because it gets so tough and dried out. I mean, it's sirloin. So it ain't got the fat content. But, I mean, to cook them the way I'd like to, reverse sear them. That's the best way. Start them off away from the heat, bring them up slow, and then get you a little crust over the hot coals at the end. That's the best way to cook them. And a lot of times on those grills you're talking about, the Santa Maria grills they use over in Northern California, they roll the heat up. You know, they'll start it off on that raised grate, the big wheel where they got it on the cable. They'll start it off high, and then as it gets closer to done, they'll move it down and flip it there at the end and get it over the hot coal. I mean, that's probably the most standard way that I know. So Kenan Williams says, what's the best cut of steak? Now that's subjective too. That's a big one. Man. Okay, let's talk about like how high it was. Let's just rewind the clock. Let's do it by like time frame. All right. If you go back to like 20 years ago, what was the best steak then? Everybody was pushing what kind of steak? Prime, Angus, I would say. So I guess it would go by really, I guess, where you live at. Because for me, everybody was talking about T-bone was the best. Oh, really? You know what I mean? Really? Yeah, I'd say so. Applebee's was on the New York Strip. You know what I mean? And that was just like what everybody knew. I'm going to say the last 10 to 12. No, I'm going to say about the last, for me, the last 10 years, it's been the ribeye. Because now everything is just ribeye. You don't hear nothing else. Even when you go see the butcher, he got that laid out for you. The ribeye. I'm a ribeye man too. Me too. But it's like my smokers. I like them all. All right. I like a good filet. Your last meal, what cut of beef? Yeah, that's a good question. That's the way to figure that out. If you could pick any cut cooked to perfection, what would it be? If this was my last meal, I'm going to go with that brisket. I'm going to go with it. Good brisket? Yeah, good brisket. Fatty or lean or both? Point. Come on. I knew I liked it. Was that a trick question? That was a trick question. Come on. I wasn't going to take no cred points if you'd have said it. Right, right, right. I mean, there's nothing wrong with the flat. Because when the brisket is done right, and then I don't lie to nobody, I tell you, you know, to make sure that my flat come out right, I use the crutch. You know what I mean? Yeah, you got to. I think so. I don't think nothing wrong with a butcher paper saw. You know what? I never thought about that. I've been using the foil. But butcher paper might work a little better. It works great. So you don't lose as much of the bar. But if you like catching that as you, you got to have that full to catch it. All right. So I got something real quick. We got over 500 viewers in the chat, and we got 375 likes. Can we get the likes up? Like, just bring it all the way up. See if we can get it to like 500. Hey, let me just tell you this. That can work two ways. Now that you didn't call attention to that, we can go 200 the wrong way. No, it's all good. But I can tell you this. I don't care how they do it. Just smash something. Hey, if you guys like what you guys are seeing right now, I think you guys should blow up the chat. Spam the chat with some fire emojis. That's right. What's going to be your cut of beef? Shady. I had to pick my last one. It's probably going to be a ribeye. I don't know. I'm a ribeye man. I'm going to go with conger. Yeah. Conger's good. It's back there. It's in the sirloin family. And I'm talking about just you can't. You can pick Wagyu or whatever you want. Oh, man. They dropping them right now. Look, you asked for it. You asked for it, buddy. There you go. Right. Hey, Shady, you asked when my birthday. My birthday month is June. We got somebody that says, let's see, how to get chicken crispy on the smoker. Crank that tip up. And a lot of people, you know, they start off. It's fine to smoke. You can get some smoke on it. You want to get that. You got to get that layer of fat between that skin rendered. There's never going to get crisp. And so I cook my chicken up around three feet. I'll start it out. Smoke zone, you know, 250 degrees, maybe even lower to 25 for the first 20, 30 minutes, depending on what cut. And then when I get to the end, I'm cranking that temp up, melting that fat and that skin will get crispy. Hey, remember, y'all heard it here on S&G with AB. S&G with AB. Right. You know what? And then what I'm learning from, you know, because I've always wanted to do competition. I've done some little small local stuff, like in the neighborhood, you know, little small, small things. But I want to do it, I guess, on a more of a grand scale. Right. So when I started doing my research, you know, and looking at how they do the chicken, I've seen people when they have the thighs, they peel the skin off like that. I've even actually seen the skin. I thought when a couple of videos I had watched, they had peeled the skin back, but it was still kind of attached to the thigh. Then I've seen a couple of videos, more videos, where the skin was completely off. It was two pieces. And the guy had a knife and he was scraping the fat off. That is so bad. That is like the worst. Is it? Oh, it makes you hate chicken. You don't realize how much fat's on that skin until you get a knife on it and start scraping it. And how nasty it is. It'll start warming up. Yeah, it's bad. You will quit eating it. I love chicken. Yeah, me and the bird. I haven't had a chicken thigh in I don't know how many years. All right, any pointers on smoking the brisket? I suck at them. Need help. Randy. Well, you know what? You'd have to tell me where you need the help. Where do we start? Don't rush it. Let it do its thing. Right. And then, you know what? There's another thing, too. If I'm just cooking for some friends coming over, I don't do all of that that I do when I'm trying to... I'm not saying... I guess because it's more of a visual. You can do the fat side of it, the fat cap on it. You know how everybody likes to have a quarter inch and be consistent. If you're cooking for your family, it doesn't have to be that crucial. That's right. Just make sure you leave some protection on there. The fat will save you sometimes, too. That's the way I learned to cook brisket. I left a lot of that fat on, and it comes off easier when it's hot than it does when it's cold, and it adds a little bit of extra insulation. Now, it takes you a little longer to cook it, but it's almost like a safety net, having that layer of fat on there. How long have you ever cooked a brisket? 28 hours. Oh, yeah. Long and slow, but I'm talking low and slow, like 200 degrees. Yeah, it took a long time. But see, I think where people mess up on brisket is they don't give themselves enough time. Brisket ain't just about getting smoke on it, wrapping it up, cooking it to the final temp. You've got to calculate the rest, too. You need to rest brisket, yeah, a minimum of two hours, and I like to go four to six. That's what lets it calm back down and makes it juicy. You cut that brisket as soon as it comes off, and so you cook one up to 202 degrees or whatever you take it to in the flat, you slice it up, it's going to be dry as a bone. It ain't had time. You pushed all that moisture out, it ain't had time to soak back in. It's all out towards the edge, so when you go to cutting it, you're going to lose it. Man, you know what I'm mentioning to you? You know what I mean? Just rewinding my clock back, just thinking like all the mistakes, even mistakes that I make now, especially when I'm making a video. You're trying to time it. You don't finish when it's supposed to. Now I'm losing my life. Now I feel like, okay, now I can touch it. You know, I'm going to go ahead and rush it. Then when I cut it, you know what I mean? It's not what you want it to be. It's not what I want it to be. That's why I kind of like stay away from it, you know, because we are teachers. That's what we are, and we want to teach it the right way. You know, other than that, I'd have to have my cameraman, you know, stand with me. You got to spend the night here tonight, buddy, because it's ready. Because I tell people, it's ready when it's ready. That's right. Right. It's ready when it's ready. I will say this, just when you think you got brisket, figure it out, oh, it's going to be the worst one you ever made next, because it's done that to me many times. They don't always, brisket is probably the hardest cut of barbecue to cook. Consistent. Consistent, yeah. It's hard. Now look, Mike, I don't know if Mike is in here. He might not be in there, but my partner, man, listen, you're talking about, so they say to be an expert, you put any time, you put 10,000 hours into something. I don't have 10,000 hours cooking brisket. My partner had been doing it, because on the meat side, I run three different companies, you know what I mean? So this is why I tell you I'm busy, you know, so from January, I'm going to say the first week of January, all the way up until the end of July, we have been putting on meat. He's been running that brisket, you know, every day, you know what I mean? If that don't make you, you're getting close to being an expert. Yeah. I mean, that's every day, and the brisket is, I've watched it come, and I watched it go, and I watched it get consistent for even longer, and just that process, but the rest process, because when they finish, they get a couple of hours to rest before we bring it to the restaurant, you know, when we were doing the pop-up, and they go into that warmer, you know. You look at all those Texas guys, they're putting their briskets on overnight. They're getting done that morning. For the next day. Usually about five or six o'clock, before they're ever going to start serving them at lunch at 11. So they're, even if they cooked them that night, they're holding them six hours, at probably about 140 degrees, because that's what it's got to be. So, you know, you're getting a long rest on those. Right. And that's what people don't do at home. Nobody, nobody puts their oven on 140, and then throws their brisket in there, and lets it sit for six hours before you serve it, once you get it done. You might throw it in a dry cooler with some towels or something, let it hang out. That's what we do. But, you know, I've never tried to, like, hold it at 140 like the rest. If you wanted to get restaurant quality, y'all probably going to be working on it. It's a new job. Right. Now, we got the process using the Lone Star, really an insulated grill. Yeah, there you go. Insulated really saved it, because of who, I'm going to be honest with you, you know how hard it is, well, you guys know how hard it is to watch a stick barbecue. You know what I mean? Hey, but, that aloha sauce. Hey, you know what? You know, we got to have that conversation before I leave here, too. I like the way that held that temp. But the insulated was, was, like, really key. You know what I mean? Then, the fact that we have a warmer, that helps out, too. Hey, listen, if this is going a little long for you guys, you guys can let me know. Uncle A.B., you're moving up in the world. Yes. I'm trying to. Healthy Living with Mrs. Renee DeBark. Hey, no, you don't have to, but, hey, just let me just say this. Warfish, 1984. You say that, but can you imagine, it's 500 people in here, and there's all these comments. And then when someone's talking, you know, I was raised, you know, I kind of, like, try to look at them. How are we going to keep up with everything on there? You know what I mean? Yeah, right. Right. I'm not sure who asked earlier, but someone asked, like, who do you guys watch on YouTube? A.B.? He just tried to steal my thunder. Oh, for real? But I watch you. I was watching you. That's how I asked about those weeds. Hey, Bad B's Barbecue, he in here. You know, I watch him, because he cooks on the same pellet grill that I use. You know, I look at everybody. Hey, cook it with CJ. I saw you in there, man. Go ahead and throw something up. Hey, okay, he said, I'm a charcoal guy. What? Slow that back down. He said, my grill has a gas grill. Man, it went away. Can you bring it back? He says, I'm a charcoal guy. My grill has a gas grill, and I need to cook steak. I need advice. Oh, you can do it. You can do it on a propane grill. You can. How much do you like her? Buy her a charcoal grill. Right. You know, so you know what I would do to give a little bit of that flavor, AB? Hey, thanks, Matt. I would, I'd make me a little full pouch or get me a little, pick some wood and put it on the grill in the corner so we can get, or put it down on the eye and how we used to do more. It'll give you some grill flavor, even though you cook it with propane. If that's all you got, that's all you got. But I would still, I mean, they want, yeah, they'll give it, they'll give it some. But, I mean, that's, that's going to be your best bet. And don't go on there and turn all the burners on on a gas grill and try to cook on it. Make you some zones where you can got a safety. That's what a lot of people make mistakes when they're cooking with propane. They'll fire it all up. That grill will go up to 700 degrees and anything they put on there, they charge, burn its flap up. Right. You got, you got to use part of the grill for cooking hot, part of it for, for cooking cool. That way you can move it around if it gets a head up. But I'm not a perfect grill. You won't catch me cooking. Somebody said drum smoke is not the truth. Damn straight. Oh, damn straight. All right. Hey, Josh, I can tell you this though. I watch a lot of people. Hey, is that the comment you see? Because we. That was, that was way. This is another one. Okay. Hey, would you know, listen, I'm glad you're here. I'm glad you said that because I think other people need to hear that. I watch everybody. You know what I mean? Uh, I watch Sam, the cooking guy. I watch you. I watch, uh, Oh, Google foods. I don't watch his other channel. Uh, uh, sous vide everything. What's the, uh, what's the guy's name? Uh, Mad scientist. You ever seen him? Yes. He does brisket. That's all he does. It's awesome. He got it down pat. Yeah. I think that he is. I mean, Hey, look at that. Alton Reed. Look at that. Hello from South movie. Shit. Hey, we close. Yeah. He's natural. Beauty said, uh, what are the best knives for when cutting meat? Okay. Let me just say this to, uh, John Morales. Hey, you say, uh, I call him lock Capito. I watch him too. You know, uh, I, I even watched the Spanish version, you know, that he does, you know, he does, you guys got to check him out. Whatever he puts out, this guy gets, uh, man, if he don't get a million views on every video, this is like everybody loves him. And then, you know, they support him and they watch his video, but they really pump it. Hey, yeah. He got some interesting stuff on that. He did a brisket on a green egg. It was, uh, interesting. Yeah. I've checked that out. 80 piece. It is for the horoscope people here. Are you a Gemini or cancer? We love you. Hey, I'm going to go ahead and just say I'm true to my sign. I don't even believe in all of that, but everything I read about, uh, my sign, that's what I am. I'm a Gemini. That's me. 100%. Atlanta in the building. That's right. He's yeah. He, uh, he prowls. I watch him. I guess that's it boys. Yep. Okay. So, you know what, uh, Hey, this was cool. You know what? Uh, I want to say thank you to both of these gentlemen right here, you know, for just letting me use the room right here. I got a lot out of this as I got out of that grill outside too. You know what I mean? Uh, if you guys want to know what I would like to do for my channel, this is it right here. You know, uh, Hey, this is like you opened up your home, but this is where you spend all your time. Hey man, you know, once you come hang out with us, your family automatic gave these, you're welcome to come back whenever, man. I got to get out West. I can't wait. I can't wait to have you out that way too. So I want you guys, uh, you know, smash the like button, you know, uh, I'm saying thank you to the, you know, these two gentlemen. And you know what? There's some other people that's behind the scene right now. I wish I could, uh, turn the camera on. We got Chris and we got tighter. They, these are the ones that did all the technical, you know, everything you see, I'm speaking into a mic. We live and all of that. Hey, I just want to say, Hey, thank you. I know where I'm going. For those of you guys that follow me, this is where we going folks. Now I'm going to let you guys say your channels one more time. As if they don't already know, you know what I mean? And then, uh, we're going to go ahead and wrap this up. It's wine like barbecue. Y'all find us on all the platforms. We appreciate support. AB learned a lot from this week, man. That's what's up. Thank you. And how to barbecue right for me. You know, I'm everywhere. So y'all can check it out. Hey, with that being said, you guys, I ain't got nothing. I can drop already. My phone is already on his last leg. I can't do nothing like that. But I'm going to say this. Hey, thanks to everybody. Thank you guys for dropping in here. I know I'm intruding on the, what is the day? Wednesday. I'm intruding on everybody's life. I appreciate it. Hey, cooking with CJ, Matt. Hey, that's what's up. Hey, all of us YouTubers, you guys can reach out to me. Let's talk. Let's get on this. I got a new studio getting ready to open up. You know what I mean? So, Oh, let me just say this for those of you guys that are, uh, local. And a couple of months. If you guys are local, I'm going to draw some names out of the hat. You can come in and you can cook along with me and watch the whole taping live. Hey, we're going to get down like that. Cause I got this thing. Listen, Netflix, not going to come to my house and ask me, do I want to get on a show? We're going to produce our own. Hey, with that being said, Hey, thanks everybody. And check this out. We out. Peace. I'm sorry.