Epic grilled beef short ribs 4k #36
video description
Date: 2020-05-27
Related videos
Comments and reviews: 9
Mike
Hey Sam! The problem with that smoker gizmo is the holes on the bottom allow too much air in, put some aluminum foil in the bottom so air only comes from the top, or even wrap all the chips in some foil and only poke a few holes in the top, and no box required! You don't want the chips on fire. that's a more bitter smoke, you need them to smolder. Try this out next time and you'll see the foil is OK all by itself, and you can throw it away when it's time to clean up! Love the onion marinade and want to try it out for the Superbowl!
reply
Hey Sam! The problem with that smoker gizmo is the holes on the bottom allow too much air in, put some aluminum foil in the bottom so air only comes from the top, or even wrap all the chips in some foil and only poke a few holes in the top, and no box required! You don't want the chips on fire. that's a more bitter smoke, you need them to smolder. Try this out next time and you'll see the foil is OK all by itself, and you can throw it away when it's time to clean up! Love the onion marinade and want to try it out for the Superbowl!
reply
Lost
Pretty sure you need less than a quarter of chips to the size of the box to smoke and only soak the chips for 10 mins, no more or no less. edit: also let your wood/coals sit for longer (to lessen the fire) to have a less intense fire so you don't char your meat too much, making it taste and look less burnt.
reply
Pretty sure you need less than a quarter of chips to the size of the box to smoke and only soak the chips for 10 mins, no more or no less. edit: also let your wood/coals sit for longer (to lessen the fire) to have a less intense fire so you don't char your meat too much, making it taste and look less burnt.
reply
Felix
I made this the other day and everyone loved it. My daughters are picky eater so i just them it was a different way to cook carne asada and they loved it. Told what it was afterwards so they can start to try different dishes. I steal lots of recipes from you. Thank you very much. And Im on team Max
reply
I made this the other day and everyone loved it. My daughters are picky eater so i just them it was a different way to cook carne asada and they loved it. Told what it was afterwards so they can start to try different dishes. I steal lots of recipes from you. Thank you very much. And Im on team Max
reply
MO
Sam, I've watched your videos for years and never made a comment. I truly like that your son is involved he adds another twist with the banter between you two. I normally soak the wood chips 3-4 hours before using. Continue to keep it real with your choice of words I am 66 and use the same language.
reply
Sam, I've watched your videos for years and never made a comment. I truly like that your son is involved he adds another twist with the banter between you two. I normally soak the wood chips 3-4 hours before using. Continue to keep it real with your choice of words I am 66 and use the same language.
reply
Steve
dude I will never braise short ribs again, I was afraid they would be too tough, but like you said if you finish them on lower heat they come out not only perfect, but way better than braised in the ovenalso I would use some of that extra marinade as a dipping sauce thanks for all your vids
reply
dude I will never braise short ribs again, I was afraid they would be too tough, but like you said if you finish them on lower heat they come out not only perfect, but way better than braised in the ovenalso I would use some of that extra marinade as a dipping sauce thanks for all your vids
reply
Jason
sure it looks good. but it's tough like rubber at 130 - hence the reason he ended up cutting it so thin. The trick is to cook it like a brisket - bring the internal temp up to 205, low and slow. It will be so tender it will pull apart with your fork. It will take like 10 hours to grill.
reply
sure it looks good. but it's tough like rubber at 130 - hence the reason he ended up cutting it so thin. The trick is to cook it like a brisket - bring the internal temp up to 205, low and slow. It will be so tender it will pull apart with your fork. It will take like 10 hours to grill.
reply
Matthew
Dude you need to up your game and use this (New MEATER+165ft Long Range Smart Wireless Meat Thermometer) that way you don't have to open the grill too much, it stays in the meat the whole time and it connects to your phone and you don't burn.
reply
Dude you need to up your game and use this (New MEATER+165ft Long Range Smart Wireless Meat Thermometer) that way you don't have to open the grill too much, it stays in the meat the whole time and it connects to your phone and you don't burn.
reply
KD
you can buy them at wallmart. cheap. smoking boxs but soak wood chips in a bowl for 2 hrs, then add to the bottom of the box two handfuls of dry chips for starter wood then add the wet. 1pat wet two 2parts dry. rule of thumb to go by trust me bro
reply
you can buy them at wallmart. cheap. smoking boxs but soak wood chips in a bowl for 2 hrs, then add to the bottom of the box two handfuls of dry chips for starter wood then add the wet. 1pat wet two 2parts dry. rule of thumb to go by trust me bro
reply
michael
You are losing way too much smoke! Shame your barbeques back vents do not have a way to open and close. By closing the vents half way, or more, will cut down the oxygen supply. Too much air flow. Just my experienced opinion. Respect.
reply
You are losing way too much smoke! Shame your barbeques back vents do not have a way to open and close. By closing the vents half way, or more, will cut down the oxygen supply. Too much air flow. Just my experienced opinion. Respect.
reply
Add a review, comment
Other channel videos
