Talking All Things Cooking Ribs | Season 7, Episode 6

This week, Malcom and I discuss all things cooking ribs: wrapping ribs, picking them out at the store, how versatile they are and more!

#ribs #howtobbqright #bbqtips

Today on the HowToBBQRight Podcast, we’ve partnered with Schwank to cut y’all a deal on some KILLER grills (00:15). It’s almost time for grilling season… which means it’s time to talk ribs (01:34)! Malcom’s done PLENTY of sweet ribs, but he couldn’t BELIEVE how good Gyro Hero is on them (07:30). HexMill sent Malcom some grinders, and he’s been feeling REAL fancy (08:50). I want to know how well the Primo Grill handled charring up those ribs (11:20)… What should go in your rib wrap (16:48)? Since Greek style ribs were such a hit, Malcom might have to take a crack at a Mexican style rib next (25:45). When you’re in search of a rack of ribs, here’s how to spot the BEST ones at the store (30:40)! The Butcher Shoppe has a new brand of rib that is OUT OF THIS WORLD (33:40)! Looking for a new grill? Primo Ceramic Grills has you covered! (38:01). Our “camping” trip was nothing short of a success (38:38), and Malcom got to shake off his rusty propane grill skills on some burgers (40:45)! Blue Plate Mayo is the superior burger condiment (45:43). Here’s the REAL story behind the infamous Thousand Island Dressing (50:14). This is when you HAVE TO smoke a brisket hot and fast (53:36). Finally, we close out with gearing up for our Easter Community giveaway and a weekend of grillin’ & chillin’ (59:52)!

Today on the HowToBBQRight Podcast,
Timestamps:
00:00 – Intro
00:15 – Check out Shwank Grills!
01:34 – Time to TALK RIBS!
07:30 – Droppin’ that GYRO HERO on ribs!
08:50 – Hexclad Salt and Pepper Grinder
11:20 – Firing up the Primo for ribs
16:48 – Rules to making a Wrap Liquid for Ribs
25:45 – Maybe MEXICAN style ribs are up next?…
30:40 – How to pick out Ribs in the store?
33:40 – The butcher shoppe has a BRAND NEW RIB
38:01 – Primo Grills
38:38 – We went “camping” this past weekend…
40:45 – Cookin’ on a propane grill
45:43 – Make sure you’re ALWAYS using Blue Plate on your burger…
50:14 – What’s the REAL story behind thousand island dressing…
53:36 – How to cook a brisket overnight for a party the next day
59:52 – What’s Next?

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Use code HOWTOBBQRIGHT to receive $150 OFF a Schwank Grill.

Welcome to Malcolm Reed’s how to barbecue right a podcast where we talk about barbecue share recipes and discuss all things delicious and now here’s your host Malcolm and Michelle Reed hey welcome back to the how of barbecue right podcast I’m your host Malcolm Reed we got Melle right across for my lovely

And talented wife here very professional use my full name use your full name and then and Tyler’s out today so we got Jacob over on the board before we get going shell let me tell you about our sponsor schwank grills what is a shank schwank Grill schwank schwank grills is a portable

1500 degree cooking machine it uses infrared heat which is perfect for cooking steaks to absolute perfection in as little as three minutes um you can also cook just about anything on a schwank grill from steak Lobster even pizza with all the accessor blah blah with all the accessories that schwank

Has available they’re giv our listeners this is the best part they’re giving our listeners $150 off um by using the code how to BBQ right so we’re going to have a link on here in the show notes go check them out schwank grills.com don’t forget that code how to BBQ right it’ll

Save you some money if you want a 1500 degree cooking machine and it’s portable that schwank got you a little Tongue Tied this morning it did that’s okay though no one said I’m I’m an excellent speaker you’re you’re a great speaker you have a great voice so what else is

What’s going on this week sh what are we talking about on the podcast today we’re talking ribs oh man you know I love on the bone I I do it on the bone I don’t do it now boneless ribs aren’t bad but they’re not ribs I me you

Know unless you cook them on the bone and then pull them out and then make that Big Mac rib you’ve done that before it was pretty good it’s real good um so this week you did a recipe it was Greek ribs I did I was doing I want to do

Something different so I was thinking I’m with you you know we cook barbecue you know use the barbecue rubs one of the best rubs out there I don’t care what anybody says put that pretty barbecue color on it and judges love it used by all kinds of people all over the

World that was a Shameless plug wasn’t it but sometimes you don’t want to eat barbecue you want different flavors and so that’s what I was thinking with this I was like how can we cook a rib that I mean you know p St L cut spare ribs they’re already delicious they’re

Marbled up more fat in them and these were just ribs I picked up at Kroger but how could I make them non barbecuey if that’s a word yeah and it really get some good flavor on them so where you’re tasting the meat and so I started thinking about the seasonings that I had

I said man you know what some SP a little bit of spicy Greek ribs would be good kind of Mediterranean Direction and so you’re not really I wanted to cook them and not use wood I wasn’t trying to get like a smoked rib flavor I wanted that charcoal flavor that grilled flavor

And then I wanted to do something at the end instead of saucing them cuz when I think of Greek food I don’t think a lot of saces mainly it’s like vinegars and oils and Seasonings and herbs and a little Citrus and that’s all Greek

Flavors to meat and to me it’s got a lot of like herbs and Seasonings kind of cooked on the outside it’s more of a crunchy texture on the outside than like a saucy texture yep so you see marinades and stuff used a lot in Greek cooking or

Based and things like that so that’s what the flavor I was going for so I fired up the Primo and I used well first oh you want to talk about season how I seasoned them first yeah so to get that good season so here’s what I did so

First off jerked the membrane off the back side because I wanted to get some flavor some herbs and seasoning going on all sides I didn’t want that tough membrane on them which I pull the membrane off all of them when I do yeah we did a little video this week kind of

How to remove a MBR it’s nothing grab your piece of paper towel right just Yank It Up On The Edge a little bit and take your time and pull it all off and if it tears so what because it’s going to tear sometimes sometimes like during processing when they cut those ribs out

They’ll slit it and then it’s never going to pull off as one piece but if you’ll use your paper towel itless you get g grip that’s all that paper towels for to get gri and pull it off but you could use a pair of pliers if you if

You’re handy yeah I remember time like it was been a long time ago but there was a time when you did struggle a little more I mean get the membrane off used to jerking it off there but using that using that paper towel it it’s it’s a game changer yeah

I’ve seen people run them underwater and use the pressure of the water to do it those work that works pretty good for uh baby back ribs it don’t work as great for St Louis cut is there do you tell a difference between those two pulling the

Membran off those two to me it’s easier to get it off a baby back I don’t know why it just it wants to come off in one piece on a baby back well that spare rib’s been cut anyway CU they cut the rib tips off of it it’s got the flap of

The you know I guess that’s part of the diap FR or whatever it’s like skirt inside skirt that you know it’s the flap on that rib and so you trim that back and sometimes it cuts the membrane and it’s and it kind of tapers down as it

Goes down the rack of St Louis cut ribs so it’s you know it’s a different piece of membrane but it it’ll it comes off and you don’t have that flap on a baby back no there’s no flap on it it’s just all the same smooth membrane

Yep so anyway so you pulled them got the membrane kind of trimmed them up a little bit trimmed them up a little bit I usually dock the little narrow in off just because it it doesn’t it Cooks it burns up anymore not burns up it’s just

Not as good I like a big even slab so I like about 10 bone 10 11 bones is usually what I go for um if it’s got any fat on the top side I’ll knock some of that fat you know trim some of that thick fat off or sometimes I’ll just

Score it a little bit but these were pretty clean I mean there wasn’t a whole lot to do to them so once you got that membrane off and trimmed them up just a little bit they’re ready to go now here’s what I did for to get the

Seasoning to stick you know you see people call it a binder that’s that’s just something you put on the meat to help your whatever seasoning stick to it I used red wine vinegar that’s you know to me that’s kind of Greek it’s you see vinegar is used a lot and vinegar goes

Great with pork that acidity you used apple cider before I have used I use a lot of apple cider and barbecue stuff like make it saluces and stuff it’s all got I’ve seen a bender a binder Bender yeah apple cider vinegar yeah I’ve sprayed it on you know cooking briskets

And stuff on you know as a as a base I mix up a barbecue kind of marinade and use a you know use some vinegar uh and I’ve done it with red wine vinegar used to be a spray that we would take to contest it was olive oil red wine

Vinegar and we’d put some other stuff in it and that was pineapple juice and that was so I’ve been using that a while I just never used it the red wine as a straight binder what is the difference between the vinegars like is this flavor

Yeah is it what they Ed to turn it into vinegar I I guess I’m guess guessing red wine vinegar is red grapes yeah and white vinegar would be white grapes maybe and then apple cider is it actually apples I don’t know I mean I don’t that’s I don’t really yeah you to

Come back next time and tell me about vinegar I got I got Thousand Island ready to go I do know like the white distilled vinegar is probably just something they cook off and it’s distilled so I don’t know I don’t know that much about vinegar I just know I

Like it I love that acidity it gets and the red wine has a little bit it’s you know it’s not as sweet to me as say apple cider vinegar but it has a really good flavor and it makes a great binder so I just put some of that on the

Outside rubbed it down salt simple salt and pepper and then I came back with my spicy Greek yo hero rub and it’s got a lot of herbs in it it’s got the oregano and the parsley and some garlic and all these great flavors that you think of

When you think of Greek cooking is in that seasoning with a little bit of spice and that’s something you usually don’t see a lot jalapeno powder is yeah that’s that’s just the little difference in that yo hero it gives it a h what is that but it’s not hot it’s not hot by

Any mean it’s just flavor yeah so it kind of go it’s a little bit it’s a spice but it wouldn’t call it hot no it’s not it’s not going to get anything hot I wanted to talk about the year here because you’ve had that season in for a

Year or more yeah and we really haven’t talked about it that much I mean you know I use it a lot on chicken I use it on veggies it’s great on veggies um you know if you’re thinking a little more healthier it’s a it’s a good option to

Give you some flavor besides just using a sweet rub yeah cuz it doesn’t have any sugar in it that’s the main thing I wasn’t trying to go for a sweet rib at all this was all Savory Herby vinegar citr you know the bite from using the vinegars and a little bit of

The Citrus that was that was kind of what I was going for with these ribs um so I did want to talk to you because you used salt and pepper yeah you did salt I think we all need salt and pepper you know rib uh pork needs salt and I I love

Black pepper so I just thought that would go with it and it gives a little texture too but you you you’ve been using your new hexclad Grinders oh yeah what do you think about those hexclad they’re heavy duty Grinders I mean it’s a it’s a pepper meal or salt meal it

Work they work would I they wor they sent those to me to use no I don’t think I had any obligations to have to do any kind of review or anything they just it just showed up they just said here use them so I started using them and I mean

They’re he they’re super heavy duty they’re cool looking yeah they’re cool would I pay that much money for a grinder if I’m gonna pay that much I’m gonna buy one of them Texas ones where I had it on my shoulder like bazook it’s going to be a showpiece yeah it’s going

To be one that’s three foot tall I don’t know check and see how much one of those cost okay that’d be a good cool grinder for me to bust out that be a great Christmas present for you what is this it’s a three-foot grinder I was

Going to ask you cuz we bought some from Costco a couple years ago we spent $20 on a salt and pepper grinder they were like electric you just turn them upside down and they start working those weren’t from Costco they weren’t I thought were they from Sam I bought them

Off that’s the Amazon grinder you see everybody using a Tik Tok videos cuz I saw everybody using them with the light on it it’s kind of cool so I bought them and filled them up how much were they 30 39 B 30 Buck 39 they’re not expensive the hex clads are $200 yeah

It’s but it’s it’s probably going to be the grinder that’ll last you a lifetime do you really need a if these if these if these electronic ones with the light quit on me that I got from Amazon for 30 bucks I’m tossing them into trash and ordering some

More I just can’t say pay I can’t see paying $200 for some Grinders they’re cool they’re cool now if you just got some money to burn check them out they’re great they do work they’re great they’re heavy duty you know what happens though they got the little cap on them and I

Understand why they do it so you don’t get remnants of pepper and salt on your counter when you set them back up so you put them back in that but it never fails that I forget to take that little cap off and I go to grinding and then then I

Got a cap full of ground stuff and I guess I just use it pinch it use it that way and put it back in there but all I do that every single time I use them usually if if I’m going to use it in the video you’ll go ahead and take those off

And set it on the counter for me so I don’t forget but I’m with you I kind of want to throw those bottom things away because I do but it would get all over your counter when you you know that’s just way Grinders work yeah so you got

Your Primo fired up so I did so I got the rib season I hit a pretty good dose of the Euro hero after the salt and pepper just let them sit fired up my Primo so I used um in this one I put a I used the whole Grill it wasn’t like a

Two Zone thing it was like I just but it is two Zone because I use the heat diverter so that kind of if you you if you fill up your ceramic grill or a Weber grill that you’re running a diverter on I mean that kind of still is

To Zone CU you know you’re separating the direct heat from the meat now it takes I don’t know I’ll probably put a big chimney of charcoal in it and I use charcoal and I’m probably going to catch some fla over using charcoal in my ceramic Grill but I did that for a

Reason what are you supposed to use lump most most people use lump oh yeah most people use lump but I knew I wanted it to burn I wanted to burn a while I mean I mean lump does burn a while but it burns a lot hotter and lumps great in a

Ceramic grill or a drum because when you get through cooking on it you can put it out and you can reuse it well I wasn’t planning on reusing these briquettes so I put a pretty big chimney of briquettes in there and got them hot and I sprinkled a few more briquettes in there

Just to make sure I had enough fire unlit just round cuz I had a plan for this charcoal at the very end too and that’s why I used the the brickette in there could I have used your lump yeah it probably would have burned a little

Bit hotter um I probably you know I don’t know if I had any more left at the end of it the way I cooked them because it was you know five what was a five five and a half hour cook it wasn’t just real fast but it wasn’t super long it’s

About an average rib cut so I started once the once I got my pit up I was trying to run it about you know 250 275 right there where I like to cook ribs so you put no wood no wood at all um one I don’t really know what would they use in

Grease or Greek cookie um I really don’t I don’t know you know maybe it’s olive wood or something I don’t know but I didn’t but I didn’t want I didn’t want them smoked I was going to let whatever smoke flavor I got from the coal be my

Smoke but the goal was wasn’t to produce um you know like a pickory smoke rib or pecan or anything like that I didn’t want that I was just going for a really good Grill flavor on them and that was what I was thinking with the charcoal

And that’s what I got too it was and it was excellent so you could do this cook on pretty much any pit yeah you could do it on any pit now the end part is where it’s going to change up depending on your pit like so if I was doing this on

A pelet grill I wouldn’t be a I’d still have to fire up a charcoal grill to achieve the end results I wanted cuz what I the goal I feel like this is a pellet grill cook do what I don’t feel like this is a cook it just wouldn’t you

Wouldn’t get the chariness that I was wanting on these ribs I think you could do it on a Weber kettle you you could definitely do it you could definitely do it on a kettle you could even do it on a drum cuz you could get that drum hot to

Do it on too um probably couldn’t do it on the outlaw there’s unless you had a way to put your open coals I mean you know on the Hog Pit you could you can throw some coals underneath there and do it a little bit but it it’ be a little

More challenging it would still be easier to to if you’ve got a small charcoal grill like a Weber PK or something an a egg anything like that but the Primo worked great for it cuz here’s what I did I took those ribs got my grill going with the deflector plate

So it had some indirect Heat going and I got some color on the outside of them um it was probably you went an hour and then flipped them cuz I want them to cook even and man they were beautiful I hope it comes through on the video how

Beautiful those ribs those you know they were before I wrapped them and I knew like when you wrap something it changes the color of it I don’t care what it does CU you’re at that point you’re really kind of brazing it in a tight package so what I did was I got the

Color I wanted on them on both sides flipped them and then when they look right and I had some good pullback on the bones what you could see they weren’t too charry on either side it was it just looked like a really good slab of rip they ready to eat they been a

Little tough but they would have been ready to eat right there t you got the gnaw on them a little more so I took double layer full like when I’m wrapping ribs I always do a double layer full that just gives you a little more um insurance that your bones aren’t going

To poke through the full if they were to tear moving them around on the grade or something just holds it holds the heat holds the moisture in little Insurance little and it’s just a little extra Sho a full it’s no problem so I I put them on there now you made a barbecue

Vinegarette yeah it was kind of I really should yeah I don’t know what I should have C I mean barbecue vinegarette is fine but it’s not really barbecue cuz my barbecue vinegarette I put rub and I put a little sauce in it it’s got some other things this one was just a Greek

Vinegret this is kind of just a Greek vinegret pretty much had the red wine vinegar in it had some olive oil in it had some lemon in it had a little honey just to tone it down that was the only sweetness I put in it and I

Put some fresh herbs in it um it had oregano it had some par parsley and some thme yeah that was a three fresh herbs and I kind of cheated on then I bought that little Italian herb pack at Kroger and a little bubble pack or whatever you

Know and chopped them up that’s not cheating that’s I mean a cheating it’s fresh herbs what else you going to do buy I mean you just didn’t buy a whole bundle of yeah I just bought them all together which is plenty for this vinegarette

They go in there and you mix all that up and drizzle in your olive oil and it kind of emulsifies it a little bit and that was my liquid for my wrap so I hit the rip with that so um I wanted to talk to you about the wrap

Liquid like is there any roles to creating a WRA liquid like is there stuff you have to have stuff you don’t have to have you put anything in there pretty much you get creative and crazy yeah I mean mean I don’t as long as it’s

Some a lot of times you like to add liquid sometimes you know I wrap I don’t put nothing in there so I think it’s kind of you know use your own imagination on it if you wanted to use something juice just know if you put a

Lot of Sweetness in it it will still burn it can still burn on you in the wrap so I wouldn’t don’t I mean you know I say I say that we put a ton of brown sugar and honey and but it can’t there is times where I’ve had people send me

Pictures where yeah they I guess they’re Grill was hotter than didn’t realize what great temp was according to dial temp and it just scorched the bottom of them I’ve seen it happen and so you have to keep that in mind like make sure you know what temperature are if you’re

Putting something sweet in there or if it’s too close to the fire they can burn up on you in that wrap have you ever just used like butter or um yeah yeah uh just plain butter and nothing no I probably always hit them with some kind

Of base or something put but in there pour a little apple juice or something but you know just be aware of what you put in there and then the heat on it but I mean you could use juices beer wine um whatever your little heart whatever yeah I probably wouldn’t put

Alcoh like too much alcohol I don’t know what that would do leaked out C on fire put a shot of whiskey or vodka or something off in there it might you might start a fire but cuz you it never fails some of it does leak there’s going

To be little there could be little tears or something could happen but I had a plan for my wrap juice too though see so once I once I put the ribs down I kind of hit them on one side flipped them upside down took a half a stick of

Butter put on the back side basted that backside really good and then just wrapped them up to where I could get back in them and check the Tim that’s the key with wrapping ribs you always want to wrap them to where you can get back in them easy because you want to

Check to see if they’re done and so when you open them you can probe them in between the bones and then if you need to close them back up you can so that’s that’s kind of why I wrap them the way I do over and sometimes I wrap them and I

Just yeah it’s all wated up wrapped up tight flipped all over and you can’t get back in them without wrestling them and I don’t I want to I know that when I cook my ribs in the wrap I always want to go bone up I let because gravity

Pulls against them when they’re laying there and if you go bone down you know it could separate a lot easier so I think it does better holding it you’re not putting any yeah resistance I guess on the that’s right on the bone and then it lets me have I can visually see where

I need to probe them but I can also get that fat rendered on that top side by being down too in in more of the liquid seems to help it render a little better so there’s kind of there’s a theory to I don’t know if it’s a fact but it’s

Theory that I C cook them like that and that’s how pretty much everybody Cooks them beat side down when you R so they went back on and I was watching I I didn’t temp them I probably should have temped them there because I I’m guessing

They were 175 180 internal by the time I W before and then so I put them back on and checked them in about an hour and they were Dynamite I mean they were about where I wanted them and so what I did then is I took them off the pit and

Opened up the full where I could get into it and poured that juice up that was in there now normally I don’t use any WRA liquid that we have left over I usually just let them sit in that liquid and rest for about an hour but I had a

Plan for these I wanted that wrap liquid and then I took my cooking grate off now get you some grill gloves cuz that thing is going to be fire hot it’s 275 300° at that point take that off and then carefully take out your heat deflector on a ceramic

Grill and stoke your coals a little bit put that cooking grape back on cuz we’re going direct heat at this point and I’m going to let that Grill recover I want it to get up ideally yeah what are you shooting for five 525 to 550 pretty hot

Like steak cooking hot yeah you want it to get pretty hot um and and if you need to have you a safe Zone on that if you’re cooking on a separate Grill go ahead and make you one but you’ll probably only be able to do one at a

Time and that’s what I did each rack at a time so I could watch it close anyway but my goal here was to create me a Char grilling effect I want the meat to be it don’t necessarily have to be in direct contact with the flame but I want pretty

Intense heat on it because I’m trying to char it up I’m not glazing them I’m charring it up I’m getting that sear on the outside I’m I want to see that Rea that Browning reaction where I got some of those dark spots on it and it Cooks

Those seasonings that I put on there and they’re ugly when they come out that wrap anyway I thought you know they look beautiful going in they’re ugly coming out but once you do this Char grilling method get all back oh man they look fantastic so and so you use that wrap

Liquid as your base and I did so that gives me so it this think it’s got half a stick of butter in there such a good idea and it’s got some olive oil in there and you know you got all your other flavors in there with it but as

You start basting and that stuff starts dripping down over those hot coals you’re going to get the Whopper effect flying bro like Burger King it’s going to do it that’s what it’s going to jump up and kiss that meat and give it the color and and the flavor That I Want

From that Co and it smells oh amazing have you ever been and I know you have I’m just talking to the folks out there to a fair and walked around and the first thing you smell is that it that Euro Italian sausage stand where they’re doing the onions and the peppers and you

Get all that Aroma of those meats they’re typically cooking over direct yeah they’ve got yeah a lot of times theyve probably got like a flat top doing the vegetables and stuff but they’re getting some coal action going to get that smell going that’s what it smelled like in there and it immediately

Makes me my mouth start watering yes it’s good I get like P blobs dog or whoever that is I start man that’s good so I love the idea of saving that wrap liquid because to me that’s a perfect base it really is a good base for that now it wouldn’t be think it

Would be too much you do it with a different wrap liquid could you do it with your BR sugar honey see I I don’t think you would I mean whole different it’s a whole different thing yeah it’s a cuz like say normally I would do barbecue sauce and I would throw the rib

Like if I was going to char grill just some barbecue ribs I would you know take them out of the ratp put them over there and hit them with the sauce and then start burning and turning and Charing and caramelizing that sauce um you do have to stay with it when you’re doing

This cuz you’ve got intense heat underneath it you might have to get them off the grill fast I recommend staying glove up have you the cotton gloves on some nital gloves have you some tongs handy if you need them something you can grab the ribs with but you got to think

You have cooked these ribs super tender so you can’t just go throwing them and you know you got to be delicate you got to be kind of delicate you got to use some soft hands with them or they’re going to come apart on you and that’s

What a little bit of resting does it gives them a little time to lock up and it gives you time to get the fire right now if I would have done this on the Weber it would have still been fine just setting off the grill and get my Weber

Grill going and have it you know think about where you know you need you need enough coals underneath it so the rack gets heated evenly that’s why I said it’d be kind of tough on a twozone fire because it takes a pretty good bit of

Coals you know to to to give you that heat you want to char that whole rib off you need a big grill yeah you need a pretty good Siz Grill mean 22 in Grate is fine for it you’re just going to if you put all your coals to one side

You’re probably not going to have enough room to do them evenly and you want that Char you want that heat to be pretty even on them but man how long did it take to T Grill oh wa you not long I I would do like so what I started doing is

Like a minute and a half on each side and I turned them pretty good often cuz I it’s for a video I didn’t want to screw it up so I’m looking at it okay it’s starting to develop flip it over and let that side go and then flip it

Back and base it some more and I babied them and so it probably was five to 10 Max Char getting getting them how I wanted them and not staying with them and turning them prettying them the whole time and I’m based them the whole

Time um that so and I did one slab at a time you know and were doing a few little like you would sprinkle a little more sauce too and a little more seasoning yeah SE that’s really smell good when you start doing that and them seasons start hitting that fire it

Builds up that flavor on it but let me tell you those were some Savory delicious me you tasted the pork but it it all went with it it was just man I was really shocked at how good ribs were that way those are the best ribs I’ve

Had in a while in a while but they were different they were so it wasn’t like eating barbecue ribs smoked ribs at all I liked them it just because it was something different but I like to you know I like to play with different flavors like that I’d order those ribs

In a restaurant it got me to thinking so you know how they do the little flanking ribs and they do them kind of Mexican style oh yeah and I mean you could do that with some pork ribs too you know maybe do a marinade like a you know like

A Mexican style marinade or something and then season them with like your something like that it’s like what do they call doing the mexas or something like that you’re talking about doing Mexican style to a full slack slab to a full slab ribs I thought you were talking about doing Greek style to

Flanking ribs oh you could do that oh that’d be delicious too yeah that that would be that same that same sauces and stuff yeah I mean normally I do those I do them like I think it’s considered Korean style and they’re really good but

It’s got a lot of that soy and lot you know your honey hoist in and all that that flavor so it’s a different depth of flavor flavor but those little knowing those little ribs off the bone are fantastic might do some Greek flanking I like the idea of this Mexican

Spares too yeah we got we got some we got some ideas to play with we do have cinko coming up so I gotta come up oh yeah that’s only I told I had an idea and I told Tyler about it now I can’t remember what it was it might you’re

Supposed to write these in your notes I think I did okay I got my notepad right here no not something that you’re going to write down on paper and forget about oh in my in your notes okay I got you I got to help you

Grandpa then I had to get my readers out then I have to turn it on like visually impaired mode to get the screen big enough I tell you man I’m getting old chill my eyesight just ain’t what it used to be so I wanted to talk to you about

Those ribs were delicious they were I mean knock out of the park good they weren’t sweet at all Savory like you said you tasted the pork so so it got me to thinking if you were going to serve those to guest or family as a dinner what would you what you

Think would go good with it I don’t know some grilled veg maybe that’s kind of what I was thinking so if you grilled up some squash onion like bread onion and stuff maybe some I mean eggplant something like that something you don’t normally get that you see associated

With Greek food um that’s kind of what I was thinking I was thinking of a way to see what like a taziki or something like some kind of something to dip that rib in that would really give it element yep would you serve some pasas with it yeah

Definitely well that’s kind of what I was going I was like you could take that rib and then get that bone out and then put it on a fe a pea it almost be like a rib Euro or something you know don’t chop it up just leave it like a real you

Cut them into bones and take the bone out and then put that on the Pea and then put all the other good stuff with it ziki and the lettuce and the tomato and vegetables and all that you got some good eating that you that would be delicious I guess you could serve it

With like couscous or something like that yeah you could you could really serve it with anything those ribs are I mean I’ve gotten to the point where I’m not crazy about barbecue ribs just because we’ve cooked them so much unless I do them dry unless you do them dry the

Like but the competition style it’s real sweet it’s it’s not my favorite but when you get some flavor and you taste the meat that’s when they’re really good yes I love the Savory Savory rib that’s and I like the fact that it was Char grilled yeah and then then I started thinking do

I like char grill more than I like smoke well so here’s what got me to thinking those ribs look so good before I wrapped them what if we have just you know went to straight grilling them and burning them and turning them and basting them and

Bur no wrap at all and just see if we could get them to where they would get to a stage that was really tender enough to to be a really enjoyable rib but you would get even more of the grilled flavor by never wrapping them that’s an

Experiment I want to try and out you know see if I can keep from burning them up so you’re are you talking about Char grilling them the entire time well I’d probably start them off like onir indirect side to get to get that base flavor locked and to get the fat to

Render it cuz once you get them to that stage like up there to that 170 to 180 degrees internal you don’t have real far to go but that’s usually the critical stage of getting them really tender and so I would imagine they’re going to be a little bit tougher rib but could you

Start Char grilling them at that point and and moving them around enough to where they would get tender and you know but still you really get that depth of flavor from cooking them over those live coals the whole time without burning them up without burning them up yeah

There’d be there’d be a lot more Grill action doing it but I think that’d be fun yeah but that’s what I got be thinking about the flanking you know those flanking style too because you can get pork flanking ribs they cut spare ribs like that too and make I think Sam

Sells them it’s Little Pork you know strips of riblets it’s almost like the riblets that Applebees used to sell I guess they still have them that’d be really good those were like flanking pork ribs just cooked in sauce so we also did a video about how how you select ribs in the

Package how do you get the best well it takes going through ribs like when you go to a store or what’s the best store what’s the store you go to for ribs I mean just any every day of cooking ribs probably cro I mean it’s just handy

Walmart has them you know sometimes I can find some decent ones at Walmart too Sam’s sometimes I tell you what our Sams has been slim man I went in there the other day looking for some lamb to cook I couldn’t find a rack of lamb anywhere and like they didn’t have hardly any

Beef they didn’t have hardly any beef they didn’t have hardly any pork it was it was weird was real weird I don’t know if it was just the time of day cuz Ian I’m not it’s like I’m going there you know between before lunch it’s it’s not

Like it’s bright and early as soon as they get it stocked it was just I guess our Sam just does that much traffic but yeah I’ve heard that HB is oh yeah but we ain’t got one those wein got one that’s like my dream grocery store to

Have every time I go to Texas I have to go in one they’re awesome but you know I just look I really what I like to look for is individually wrap ribs that’s that’s kind of my indicator that I can see that slabber ribs if I pick it up I

Can first I’m looking to see how uniform that rack is from end to end with the big thick end if it’s super thick and then it Tails down to nothing or just looks odd shaped I don’t want it I want it to be fairly close thickness all the

Way down the rack I’m flipping it over and I want to see straight bones just because it’s a visual thing for me it makes them easier to cut if they’re straight now it started from competition cooking because we wanted the straightest bones to go in a box but

Even if I’m cooking them at home I still want to see the straight bones because they just look but they cook better when you you know they stay straight on the grill they don’t curl up it’s easier to cut them without that bone having that

45 degree angle on it as it goes down um I just think it looks better and so I and I want to make sure the pack is sealed up good I don’t want to get a Airy pack to where it’s you know it looks like it’s open and there’s a lot

Of juice and stuff in it yeah I want it to be super tight in it that to me it means they’re a little fresher now it’s very rare that I find fresh not froze I was Sayer W they usually always you know come in froze they don’t bother me too

Much as long as I can see them I mean would I’d like to have all fresh pork absolutely but it’s not always the case to get it like that um sometimes sometimes you know Sams did have them there for a while you get some really good fresh ribs there but and they’re

All Tha you don’t buy frozen ones at Sams but they usually don’t even have the St Louis cut it’s either a whole rack of double Rack or three pack of baby backs but they’ve changed some of that now I think some of them are going

At twos and even singles at Sam some so when they have them so but I look for the single single bone racks do I have a dig through got a little bird told me his name may have been Mark Williams my man Kevin down in Panama City the The Butcher Shop down there

Youall know we love to get meat from has a new brand uh I think these must be a comp rib if Mark was messing with them but he says it may be the best tasting spare St Louis cut SP ribs he’s ever cooked so it’s a brand I don’t know I I

Don’t even know what brand it is but I heard so I’m going to have to I need to talk to Kevin but I gotta see what this is if it’s a new thing I want to try it you know so is would it be a breed a

Brand a I don’t know you don’t know you don’t know any detail the bird didn’t tell me that you just heard something new he just told me he cooked he had uh our friend Alonzo came in they did a little Mark did a little brisket tutorial with him and I guess he got

Some of those ribs Kevin wanted him to try them or something and he cooked them and he said Alonzo told Mark there wasn’t a person in Texas it could cook slab ribs that tasted like that now I don’t know if they’re that good if that’s Mark blowing

Smoke but it made me want to try de G competition rib I ain’t going to lie and he telling me about it it’s sounding good I was like I’ve had some good ones I tell you the pray fresh Prime ones have been awesome here lately and we can

Get those at our local butcher shop Primo he has those so are there different grades of pork you know how like beef has the gr I think it’s more branding in pork like they’re not going to say oh this is Choice pork or select or prime or um wagu pork I mean there

Might be some people there might be some people claiming that orh Prime like you know that’s Prime Port but I think that’s just a marketing Ploy um is it better I mean I’d have to say some of it is a lot better than the others cuz

There’s just some that’s just to me it’s like standard pork commodity yeah yeah kind of but I mean the Heritage bread stuff is usually always taste better now where you where where you have trouble in it yeah where you have trouble with it is the uniformity sometimes it’s you

Know the I mean compart does a great job with their you know how they grade theirs out but some of them it’s like you know you might get a butt that’s huge and then the money muscle’s perfect but then it’s you know just cut weird or there’s just different specs that they

Do it on and I guess it depends on the breed of the hog and the farmers and then where the proc where it’s getting processed and packaged there’s a lot of variables that goes in it do they ever aged por I don’t think so I don’t want it aged I don’t want it

Aged you want it fresh I don’t know much about the processing part of P but I want it freshes like if you kill that hog I know he’s better right then and maybe we need to get somebody here to tell us of the processing how how that

Works I’d love to know I don’t think you want your pork aged definitely not no 30-day pork they say I mean they claim that once it hits a grocery shelf it’s good for you know several weeks or whatever but I know I busted some open it’ll clear a room

Sometimes and You’ think you can wash it off and then it’s still I like that’s going to garbage what are the most expensive slab of ribs you’ve cooked and I’m not talking about like everything that went into cooking I talking about the meat itself purchasing it yeah what’s the

Most expensive that you that’s a good question I don’t know do you have any idea no no clue I can’t think I mean I would guess it’s some of the Heritage stuff that you’ve cooked I think it’s some from Snake River Farms if I had to guess Pork yeah

Cuz they had what do they call it kabuta pork yeah it was supposed to be like the wagu of por and I bought some of those and cooked them and they’re pretty expensive I mean for poor but I mean I mean compart I mean it ain’t cheap yeah especially when you pay for

Shipping Eden Farms was one I cooked I cooked some of their pork it was seems like it was pretty high any of the Heritage stuff is going to be a little bit more expensive um the chessar stuff it’s me it’s you know but I’m pretty sure it would been the Kabota would have

Been the most expensive now was it worth it I don’t think so because it it would have been something I’d use in a contest tasted great tasted amazing but it just wasn’t like at the time I was trying to find the perfect competition rib it wasn’t does meet the

Criteria now would be a great time for us to pay some bills heck yeah the how to barbecue right podcast is brought to you by our friends at Primo Grills shell did you know that Primo is the only ceramic Grill made right here in the good old USA what are you telling me

That Primo Grills are proudly crafted here in the USA ensuring topnotch quality and support for local craftsmanship I sure am plus Primo Grill not only delivers mouthwatering flavor but because of their Innovative oval design and Superior ceramic construction Primo Grills also gives you a ton of cooking versatility whether you’re

Smoking low and slow or searing a steak to Perfection Primo Grills gives you the consistent heat distribution for mouthwatering results every time what she said y’all y’all visit prog grill.com and check them out this weekend we went camping with the quotation mark which means we rented a

Cabin yes that’s in the woods that’s about as close to camping I can yeah I could I mean I can do a camper trailer or a barbecue trailer you ever far you talking about pitching it like going and pitching a tent and sleeping on the ground have you ever

Done that yeah up there in Arkansas a bunch in my 20s yeah in the 20s when you didn’t when you care that you crawled off in a tent and sweated all night fought mqu woke up M skas oh I’ve slipp in some rough ones I’ve slept down

There on Spring River I mean it’s that’s been some good t nights down there but not anymore I think once you start having back trouble like late 30s you give up sleeping on the ground they say sleeping on the ground’s good for your back I’m GNA take their word for it I’m

Not going to find that out uh um I’m a cabin man now if I could afford to go camping surely I can afford to rent a cabin it wouldn’t like it was super expensive no no no that’s a a a beautiful part of Arkansas oh man we

Were at Mount Olive and if y’all have never heard of that it’s it’s a little hidden gy up there well don’t tell them yeah normally you take a grill with you I do I didn’t take one this time I uh well we I mean so we cook our meals or

Whatever when we’re there there’s no place to go out to eat really there’s nothing there’s one called Anglers down the river at cmore but we didn’t make it down that far but uh yeah we so we always plan to cook and so you know we was grilling something we did so we took

Some burgers some dogs some steaks sausage you know just stuff we can Grill fast after we’ve been out all day and normally you take a I figured they would have a grill but most of the time the cabin we stay in has a Charco Grill so

All I need to do is bring me a fire starter and some you know Roll Oak or something like that and be ready to roll so do you bring a chimney or do you just bring your Royal up yeah usually I just do old pyramid stack and fire it up I

Might even squirt some fluid on I’ve been known to it’s somebody else’s Grill but no so we get there and they didn’t have it charcoal grill they had a gas grill and I don’t you know that’s one thing I don’t do a lot of cooking on

On a propane grill I don’t even own one right now I used to have a Napoleon back in you know did some videos pretty sure I gave it to uh Jamie’s Dad he had had one his he had a old grill that burn out

And I had that one on the porch and you like for me to make rooms for sometimes and I replaced it with the Memphis Bell Grill I think so that’s why had the Napoleon had to go but uh so I don’t even own one I don’t even own one but I

Would you know the grill market for propane grills is probably way bigger than the charcoal grill Market I mean I would think you know most average households probably have a propane grill over a charcoal over a charcoal grill I would be willing I mean and the reason

Why I say that is because I go I’ve been to several of these Hardware shows and the majority of the manufacturers there are are propane grills it’s a huge market and so well go to Lowe’s or Home Depot these big box stores you can see what grills

Do they have the more majority of they’re going to have some charcoal grills but the majority of them are all gassers that’s a good thing they’re fixing to start rolling them out well we’ll go up there and look just see how many yeah what’s the market looking like

Now because I imagine there’s a lot of pellet grills too yeah no there are but I just think you know when you see higher end K outdoor kitchens built they always Center them around a propane grill and you know propane grills have their place I’m not dogging them I don’t

Mind cooking on them I mean I don’t think I can well I don’t think I know that I can’t cook a good a slab of ribs or a pork butter a brisket or something on propane as I can you know on my smoker or Charco Grill set up forri te

When you had that Napoleon you did a recipe for ribs on and we got a ton of questions and people watched it and they looked beautiful they were tender cooked them in the oven tasted like nothing yeah yeah you had zero flavor from from the grill in them well

Cuz you don’t get you don’t have any charcoal you don’t have any you know there’s no any kind of wood product at all I still remember that I was like watching you cook those ribs the whole time filming he knew what he was doing didn’t he oh you know that Pav’s dog my

Mouth was watering and then finally got to take a bite and I’m like do you know I’ve never done an oven recipe I wonder if I could cook oven ribs in an oven that look that good I I know they’re not going to taste that good would they look that good that

Might be a little self challenge right there but I fired up that what was it called a it was called the barbecue expert or something wasn’t it what was it called professional the pro no did you get a picture of it no I got a video

You I’m pretty sure it was called the grill and expert or expert gr or something I don’t even know who made it where it came from it was a standard like four burner uh propane grill fired right up no problems fired right up igniter worked on it and it looked like

It just been setting outside so must been a pretty tough grill grates were fairly clean in it I got it good and hot and first night I cooked steak and it was delicious I want to say no problem with that steak found those steaks at Walmart yeah no problem with them at all

They were good and the next night I did I fired it up and cooked uh hot dogs we did colossal dog because we did chili met some other folks cabin and so I made we made a big old pan of those colossal dogs and those are good hot dogs too

Nathan’s if y’all don’t sleep on the Nathan’s colossals it ain’t just some regular O’Brien you see jumbos or you know bars red Franks these are some serious hot dogs it’s that’s it’s a Frank FR whatever Frank rter is is that I was more sausage than dog I was so

Excited about those colossal dogs I was like oh that’s the one even more than the steak I was looking forward to did you get one no I didn’t get one some this weekend yeah I’m going have to get one this we’re going to watch SEC uh tournament and eat some colossal

Dogs you also did some burgers on it burgers were fine on it too man I mean you know one thing I always bring when me camping no matter what Blue Plate blue oh yeah we had the Blue Plate we did go over to somebody else’s house and

Have a burger and that burger was Killer Burger was it better than the propane that burger was cooked on a hasty baited Grill it was so cuz cuz I could immediately tell oh man that’s charcoal right there and your grill or your burger that we had the night before cooked on the propane

Grill it was good it was good yeah Fine Burger but the one cooked on the charcoal that we had the next night was yeah way better I thought so too I was like man he’s got lawon got me on that but Lawson didn’t have the blue plate

But you know what so I was behind the bar and I made my burger over there that night I I didn’t even look at the jar I just had a a plastic knife or whatever and so I was sticking over behind it cuz I it was you know it looked like a

Mayonnaise jar had a blue lid set beside it so I was like oh yeah so I got it slathered it up put it all on mine you know put my pickles on there my burger little tomato lettuce and then I took a bite I was like hold on somebody right

And then y’all said that didn’t even and Lawson said let me get the real mayonnaise out of here and he got out some he had some dukes and which you know okay duk’s okay and then he’s got his blue plate by by any stretch I don’t care who says it

Is they just just but what did you put on your Burgers I ate Miracle Whip on mine and I couldn’t tell you the last time I ate Miracle Whip and it was still a good burger but right away it’s like what is this sweet mayonnaise it not even taste like mayonnaise it’s like

Sweet cream or something I don’t know with a little vinegar or something to it it’s s i put salad dressing on my hamburger that’s what I did that’s what I ate I had to use something that started with a d ended with the Oaks was it and it was edible and it

Reminded me how good Blue Plate is yeah you missed the Blue Plate if you’re brought if you’re cheesy bayonnaise this weekend make sure you choose Blue Plate quality mayonnaise since 1927 hashtag what is their hashtag spread the love I think so spread the love no uh from New

Orleans Louisiana so I I was thinking we’re going to ship Lawson a uh he said he couldn’t get it yeah he said everybody was there like where did you what is this blue plate they never heard of Blue Plate Mayonnaise up there in Arkansas I was like I mean come on for

Real real I fig we’ll ship them a we got send a case yeah I got to send a case of Blue we got to start we got to buy a case to keep up here where we can send out one episode to somebody sign it and Blue Plate Mayonnaise quality

Mayonnaise 1927 we we also took uh some country pleasing up there they don’t get country pleasing up there that blew them away they didn’t know they they so Lawson and Shane they do a whole sausage making deal up there it’s coming up is it next weekend I

Think so I don’t know if it’s going to be at the Spice Shop there in Melbourne or if it it’s going to be somebody’s I don’t think this is like a public event oh it’s not no oh maybe I don’t know but anyway they’re doing some sausage making

I thought it was like a class or something but they’re doing sausage making and he swore that you know that country pleasing was as good or better than any of the sausage they had people come in and teach them how to make and he was like this tastes this is

Store-bought sausage that tastes like it’s oldfashioned made it home smoke sausage I haven’t found a better smoked sausage i l keka is good but it ain’t Country pleasing it’s a little bit Smoky but if it’s on that you know it’s on that kind of par now there’s another one that a buddy of

Mine brought me a link of it come from Hattisburg Mississippi and I can’t never remember the name of it but it’s kind of a local sausage down there I think it’s getting some distribution in that area kind of that coastal region of Mississippi Fire sausage too I’d have to

You’d have to look it up if you look up if you Google smoked sausage hadburg Mississippi I bet the brand to pop up but I think they do carry it in some grocery stores but they have a really big sausage shop there too now country

Pleasing has one too but it if you go looking for Country pleas and sausage where they’re at probably not going to find it because the name of the place is Cooper’s meat market in Florence Mississippi a that what y’all what what do y’all call it is it Coopers yeah

Coopers yeah and it’s right there on Highway 49 and they’ve got an aage saome shop there but they sell other stuff besides sausage they I mean they’ve got all you know full meat meat counter they do a lot of prepared stuff they is it the little butcher

Shop does it say what brand sa I’d have to look at the logo that’s it that’s it yeah what’s it called the little Butcher Shop Little but that’s it it’s in Hattisburg yeah they got a blueberry a pineapple an apple that’s it and a jalapeno and CH

Can you order that online uh I think so give them a shout out anybody wants to try do the compare y’all order up some you tried it and you liked it Charles brought it to me it’s absolutely delicious it’s really good better than Blue Plate I mean better

Than um I hadn’t put compared all the flavors side by side yeah but it say it is right there if not yeah it’s good I would highly recommend them so last week you asked me to do some research on Thousand Island dressing what’ you find out about the Thousand

Island well it’s an American dressing which doesn’t surprise me at all um it’s based on Mayo that’s like fa first ingredient um and it always has ketchup and vinegar ketchup and additional vinegar ketchup and vinegar on all the recipes that I’ve seen it had ketchup and vinegar and most of them had sweet

Relish finely diced onions and Seasonings vinegar relish seasoning all right I’m gonna build a blue plate version of thousand okay I love and I’m going to use it for something I don’t know what hey St paty’s days this weekend you can do a Reuben or something

That would be oh that’ be be perfect so some recipes add bolded eggs some add hot sauce some add wash CH some add pimentos some add garlic you know there’s different variations but all of them basically the base is mayonnaise ketchup vinegar that’s pretty close to

Aumad Big Mac sauce yeah it’s kind of close to it yeah it’s kind of I mean kind of you don’t have the Dijon or the C the the spice level that would make a rimod you know yeah or the horseradish but the dressing’s name comes from the Thousand Islands region along the Upper

St Lawrence River between the United States and Canada so it’s way up there in the Northeast area so I gota and there’s a couple different origin stories this not the kind of islands I was thinking about no no that is not the kind of islands I was

Think hoping that sauce came or dressing came from so or um one or origin story is that that a fisherman’s wife uh created it for a dip and sauce for fish and a famous actress I mean this is like 1900s like early 1900s um tried it liked

It got the recipe and then started making it and sharing the recipe with her friends and that’s where it came from so how did it become put on salad bars there another origin story said that the proprietor and this is like 1900 the proprietor of the waldof

Austoria hotel um had a chef that started making it for for him and he put it on the menu at as a thousand island as the dressing at the Waldorf they also did that other one it’s like the Waldorf salad or what what is yeah it’s got like

Nuts and stuff in it yeah and then another origin story says that people went to were taking vacations from New York to that area okay and grabbing you know some homemade dress and taking it back to New York with them and then it started spreading from there so makes

Sense I was hoping it had like a Calypso sauce but you know how we get that sauce down in the Bahamas where it’s like a our Jamaica it’s like that cre it’s very similar it’s like ketchup mayo and then they use like Scotch bonnet pepper hot pepper sauce or something like that and

A little vinegar or something to sweeten it up I I like the Calypso sauce a lot because it’s mayonnaise kicked up spicy manise that’s right I’m gonna make I’m G to make my very own Thousand Island for something I don’t think it would be hard

It would be good on a burger oh yeah I mean that’s what’s on like In-N-Out animal Burger that’s what’s on a Big Mac exactly Special Sauce that’s that’s exactly what it is before we wrap it up today I got one question for you all right this is from

David on the community on the let’s get to cooking Community if you want to join we’re fixing to do an Easter giveaway um are I think we’re giving away knives knife sets oh I think it’s a knife set with a and they G have a sign board with

It too yeah yeah that’ be a collector item right there to get me one of them find somebody to sign it George Strait’s right there right there okay so David he’s doing a 23 pound bis brisket for Saturday which must be ready to travel by noon 23 pounder that’s trimmed or

Untrimmed I don’t know okay he us Saturday at noon he usually cooks at 235 degrees but he won’t be home from work between 6:30 and 7 on Friday he just W know when he put it on yes I can I two options well he’s wondering can he get it done if he puts

It on it not low and slow not low and slow there’s no possible way it would be no he’d have to crank the heat up so either could he do 250 and get it done that’s his question he’s gonna have to go higher than 250 I would think so and do an overnight

Yep what would you he’s gonna stay up all night with it because so a 23 pound or so I mean we used to cook some 18 to 20s and they would take 16 17 hours doing slow now I’m not talking 225 slow I’m talking

Like 250 slow so if I was him what I would do um I would trim it for one to get that to see if how much fat on that 23 pound brisket it’s going to have a lot um then he can go hot and fast if he

Wants to do a hot and fast brisket like a drum style brisket yeah but you’re gonna have to stay up with it all night right yeah yeah but he could get that done he could get up at you know 4:35 and get that one done in time to give it

Even a little rest if you do it hot and fast but what I would depending on what kind of Grill I’m assuming I’m guessing he’s cooking it on a pellet grill and I wouldn’t do the hot and fast on a pellet grill you’re going to have no flavor on

It it works on a drum because you get drippage and you do get grilled flavor but unless you got a drum or you know a stick burner just really putting them flavor on it it’s Pro the hot and fast probably not going to work as good on a

Pelet grill I hadn’t had much I hadn’t had it somebody tell me that’s the best briset the ever can you do it and get it cooked absolutely but you could do it and get it cooked in your oven too and it’s going you know that’s what

You’re going to get hot and fast on it I would do I would put it on I would do a trim on it take out what excess of fat I does I’m thinking if he’s 23 pounder he’s probably going to get it down to about 18 pounds and I’d probably put it

On a stick burner before I went to work on Friday or not stick burner pet Grill if he’s cooking it on a pet Grill this would be this is how I would do it okay I would cook it Friday when I got home I

Would wrap it and I’d put me a probe in it and I’d pay attention to it the middle of the night because it may be done at 5:00 a.m. but it would get it done sometime early Saturday to where I could get give me

Time to soon as it gets done I’m G not vent it I’m just going to make sure you know it’s hitting the temp and I’m going to put it in a cooler and I’m gonna let that dude sit till noon on Saturday because if I get it I knew if I got it

In the cooler at 78 a.m. I’m gold and it’s going to give me that 4our rest and then it’s going to be ready to serve that afternoon it would hang out till 4 5 o’clock that afternoon it’s still be fine cuz he said ready to travel by noon

So I’m assuming he’s got to travel with it as long as he comes off in that you know 7 to 10 window he’s golden for the 7 a.m. to 10 a.m. so look so so just say he put it on at 7 o’clock Friday morning gets home 6:30 530 something like that

Norm work day normal work day it’s going to be time to wrap it but I’m keeping it low like 2 2:15 220 it’ll be time to wrap then he can decide either if he wants to let it cruise at that 215 220 temp you could Cruise all the way to

7:00 a.m. another 12 hours no problem once he gets it w put a probe in it or you can crank the temp up a little bit and get it done probably before midnight one and then it would rest that’s probably too long rest there i’ keep it

I’d keep it low I’d keep it low all night and let it go it’s G there’s no problem that being almost a 24-hour brisket being that big I’ve cooked a I’ve cooked a you know and if C 14 to 16 16 hours before it’s almost like 45

Minutes an hour per pound low like that and if he doesn’t trim it and keeps it a 23 lb brisket it’ll it’ll definitely take that it’ll definitely take that yeah every every bit of it cuz that’s your options I think that’s a really I think you’re going get I think it’s going to

Be better that long low slow cook and with a good rest it’s not an overnight brisket it’s an overwork brisket it’s an overwork brisket yeah I mean it’s I mean you’re talking 23 pounds that’s going to be close to 24 hours if you do it right

Low and slow and then rest it a little bit too but it’s going to melt in your mouth it’ll be delicious absolutely delicious yeah that’s that’s the best I mean that that’s how I would do it I’d cook it dude Friday morning that probably and if

I was wor for time I wouldn’t be scared to season it Thursday night and put it in the fridge keep it cold and then just put it straight cold on that pit that morning set that pit at like you know 2:15 if you got super smoke give it some

Extra smoke make sure you got enough I mean a pel grill is going to run eight to 10 hours on a whole load of Hoppers anyways you ought to be home in time to check it if that’s the way he’s doing now if he’s doing it with a grill where

He’s goingon have to play with the fire this ain’t going to work at all this only works in a set and forget mode yeah if you got to adjust the fire he’s just going to his Best Bets going to be separate hot and fast and is it going to

Be as good I don’t think so could he get six or seven slices out of it for blind box absolutely but from tip to tip is that thing as good cooking it if you cut it down to where it’s about the size size of this notebook pad right here if

Y’all can see that that’s about the size they cut that down to and cook it legal pad yeah legal pad size you can cook that one a five hours easy but a 20 a 23 PB brisket ain’t no joke that’s a house that’s a house and

It needs time that’s a full grown cow yeah and it needs time that’s a full grown brisket well M that’s all I have for you today all right well y’all check out the community go to Facebook if you don’t already follow it but there’s some great you know great Q&A great conversation

Great place to share or if you you need anything in the barbecue world just talk to people in there man it’s a great resource for me to get ideas for the podcast yeah there’s no dumb questions um you know we don’t allow a lot of bull

Mess in there we try to keep it you know keep an eye on it so nobody’s GNA rip you if you say something dumb hey I say something dumb every day so don’t be scared of that I’m going to post something but uh y’all check it out and

Uh chill we really don’t have that problem we don’t have a lot of yeah haters in there cuz we don’t hate we love everybody as long as you like blue plate and barbecue I don’t care if you little blue plate barbecue and booze yeah we can get

Along just fine hey we do have a wild game Cookoff we’re g to be at next weekend Cobia Mississippi it is called beast and Bruise it’s called the beast and Bruise uh oh was there bruise involved yeah I didn’t know that oh yeah what is the bruise ask

Pull it up and look but uh the Beast is Wild game and they’ve got uh big game small game uh fowl which is that anything that flies or could run and almost fly or if they got anything that swims and it’s all and then they got y’all are entering every Bloody Mary and

Margarita and y’all so get this we’ve entered every bit of it the buck junkies which is Malcolm’s outdoor cooking things doing it with Mart Williams and Jamie Williams and Mikey Dy but and a lot of other associate both and and a lot anyway they’re all cooking they’ve

Entered a teen in this contest and guess what Malcolm’s cooking out of all the categories he picked the Margarita Bloody Mary and the Bloody Mary he’s like y’all handle the grill I’m gonna be grilling but I’m gonna be cooking stuff to pass out yeah I want I’ve got I’ve I

I’ve got a plan that we’re there’s no telling what I’m going to bring I might bring some wild boar I might bring some elk um I’m going to look in my freezer and see what I have and we’re going to try it so I’m going to have a grill

There where I’m doing up some stuff it says it’s a beer festival craft beer tasting that’s what I’m talking chill okay and Wild game so it’s downtown Cobia March 23rd there will be live music all day and apparently craft beer tastings I think vendors our buddy Tren Ellis is

Gonna be there if y’all seen him on Tik Tok he’s GNA be there hanging out with us oh cool really we’re get TKE gun probably it’s gonna be a great weekend y’all well if you would like to if you would like to connect with Malcolm it’s how to BBQ right on

Facebook Instagram Twitter Tik Tok and of course YouTube if you’d like to connect with me it’s Miss Southern shell on Instagram and Tik Tok all right well we appreciate y’all tuning in today and we will be back next week to talk more barbecue and all things delicious we gone