Harry Soo and Jeremy Yoder eating brisket together, I think I'm in Tallow Heaven! 🐄
@Mr_Jumbles
3 жыл бұрын
So true about how other KZitem cooks act like every time they cook literally anything it's the most amazing thing they've ever tasted, as if they've never cooked for themselves before. Kind of why I have been binging your channel for the last few days. You're just a straight forward and honest guy, and you know your shit, on a platform where all people do is give overblown reactions that everything is either an 11/10 or a 0/10 to the point where it means nothing and is just about being as wacky as possible to get your attention like some annoying clown. Truly appreciate the content and knowledge about bbqing I've been learning from you in all your videos and hope to be able to put it to practice some day soon.
@RumandCook
3 жыл бұрын
@@3400grandam lol
@jatten2004
3 жыл бұрын
Cheers everybody
@danquaylesitsspeltpotatoe8307
3 жыл бұрын
Whats with the racist cartoon character side kick?
@Mr_Jumbles
3 жыл бұрын
Don't even gota drop names and people calling out examples for me lol
@irishluck7461
3 жыл бұрын
Cooking with Ry is another youtuber that reacts to his food like that lol
@wymes1
3 жыл бұрын
Seeing Harry was a complete surprise. I really appreciate the fact that you didn't use Harry as click bait. Great job.
@a.l.s.6982
3 жыл бұрын
I didn't think about this until you mentioned it and I agree. It was a fun surprise.
@PaulJMorey
3 жыл бұрын
Watching you break down that barrel proved you’re a chemist, not an engineer 😀
@TheReal_DeanD
3 жыл бұрын
Props to Jeremy for doing this and loved the Harry Soo cameo.
@fodaforce90
3 жыл бұрын
Whaaaaaaa Harry Soo + Jeremy Yoder is a combo I didn’t know I needed in my life!
@JFern79
3 жыл бұрын
Hey Jeremy I just want to say that I started watching your videos last year while I sick with covid and quarantined in my room for a whole month. Thanks to your videos, you made my days a little better. Your videos motivated me to to get a smoker and cook my first brisket a week ago. Thanks to your tips and advice I was able to impress my friends and family. So I just wanted to say thank you!!
@johndeotte3229
3 жыл бұрын
Two of my favorite BBQ pit masters, you guys have taught me a lot. Thanks for sharing your passion.
@pwread
3 жыл бұрын
Now I'm anxiously awaiting a Mad Scientist cameo on the next Harry Soo video. Talk about spreading barbeque love!
@pwread
3 жыл бұрын
Also, you brought up a curious sidebar note with the butcher paper fire starter when you said it smelled so good. Because of the way drippings affect the flavor over direct heat (a la Snow's and Cooper's), I wonder if you periodically added a wad of brisket-used butcher paper during the cook, would that impart some similar delicious notes in the final product? Maybe a future experiment?
@stephenadams5241
3 жыл бұрын
Wow what a treat, to see both my favourite Pitmasters working together is fantastic. Looking forward to the other videos you two produce.
@artheriford
3 жыл бұрын
Who better to judge your brisket than Harry Soo. I watch both their channels!
@L_0_L861
3 жыл бұрын
You left CALI!!! YES! So proud to know you are now in the SOUTH! Praise the Lord!
@mattjones6879
Жыл бұрын
Got excited for a second because I thought you were cooking in the barrel. I converted a whiskey barrel into a smoker about 4 years ago. It is great for small batch smoking and creates a unique flavor even today.
@andrewfischer8039
3 жыл бұрын
Cool colab w Harry Soo! His vids are the first I watched when I went down the BBQ rabbit hole
@hookedonbarbecue
3 жыл бұрын
Ha love the shohei reference bro. MVP type stuff right there.
@paulwilliamson6660
3 жыл бұрын
Always appreciate the honesty, Jeremy. You're a good guy.
@williammills7778
3 жыл бұрын
Two of my favorite pitmasters in one video, who could ask for more🤷🏼♂️
@glenmoss02
3 жыл бұрын
The late great scientist Bill Wattenburg always said “instead of wondering about possible outcomes….just do the experiment”. I’m very glad you did this one. BBQ is definitely a continuous learning experience.
@gaurd3
3 жыл бұрын
Out of all the BBQ channels on YT, you are one of the few that goes beyond how to trim a brisket or low and slow vs hot and fast..
@newb781
3 жыл бұрын
What an all star cast! Yoder, Soo, Franklin, and bourbon.
@craigczaplinski5793
3 жыл бұрын
I love watching Harry and Jeremy, 2 of the best! I hope you guys team up and put out more videos on KZitem together. Great video, gentlemen!
@Rogue615
3 жыл бұрын
I love Harry Soo. I remember watching him on TV several times on those BBQ competition shows is a BBQ legend. Both you guys
@imowgrass
3 жыл бұрын
I've done this myself. Wife suggested adding a bit of brown sugar to the S&P rub and doing it again. That was the game changer. It brought the bouquet of the bourbon out to being some actual bourbon flavor. Might give that a shot sometime.
@jamesbraden5353
3 жыл бұрын
Ha! Loved the barrel attack. I guess that’s why JD sells chips.
@jeffatgorbysgrill9480
2 жыл бұрын
Oh, Dam. Two of my favorite and most respected UTube BBQ legends are in the same vid. Thank you, MS for the project, and thanks to both of you for the review. Also thanks MS for the discount on Made In, I made out.
@gamemaster000
3 жыл бұрын
Saved us all some money on the boutique wood chips/chunks. #HeroWeNeed Love the visit from Harry Soo!
@davidchavarria2992
3 жыл бұрын
Looking forward to your experience with that Weber Smokey Mountain…! Great video
@Dev_Everything
3 жыл бұрын
WOW the 2 bbq kings together in one video!!!
@robg413
3 жыл бұрын
I have been using bourbon barrel staves for a while now. I get them free and saves me a lot of money on buying wood! Everyone that eats my bbq loves the flavor!
@Metal_Auditor
3 жыл бұрын
Hey Jeremy, last time I did a brisket I used my new SnS Kettle grill. With the heat being more at the top of the dome, the point ended up at 205 while the flat was still around 180. I panicked and pulled it off, but I had taken your advice and started it 24 hours before service, so rested it at room temp for about an hour and then stuck it in my oven on warm for nearly 11 hours before it was time to eat. Despite the flat never getting anywhere near my expected finishing temp, it still turned out tender, so I guess the additional rest time was still enough to break down the tissue. If that's the case, then an added benefit of the super-long rest is that it makes the cook more forgiving as far as getting the tenderness right.
@michaelshepherd7572
3 жыл бұрын
I’m salivating at the smell of that barrel.
@jonandrews6299
3 жыл бұрын
Informative, honest and entertaining video from 2 elite level bbq guys, great work Jeremy.
@chrisharris6834
3 жыл бұрын
I’ve been so curious about this!!! Thank you so much Jeremy!!! You’re the best!!!
@scogentaz9824
3 жыл бұрын
Lol YOU are also one of the KZitemrs that every bbq you taste is the best you have ever tried! That's because you are a PROFESSIONAL pit master lol. You are eating the best!
@SoGodDamnLonly
3 жыл бұрын
Jeremy with Harry so..! That’s so awesome man
@chickenwings9117
3 жыл бұрын
Thanks guys. SO glad to see honest and direct information. Jumbles below hits it out of the park!
@Justfishcatches
3 жыл бұрын
My ultimate collaboration would be a full blown cookout with Guga with his array of Picanha, Salty Tales with Ropa Vieja and Ninja’s hand slapping “Deeeeelicious”, PitmasterX with his Super Powered Dry Ager and Morrison eating everything, Mad Scientist Bbq with his Brisket, Harry Soo with more brisket, Mythical Kitchen with something super crazy, Sushi Chef Tejada with fresh sushi. I just want to watch them eat all of that. And of couse invite me to feast for free 😜
@keithcoundon3157
3 жыл бұрын
great idea about using the old butcher paper for a fire starter.
@805BBQJUNKIE
3 жыл бұрын
OUTSTANDING MY TWO FAVORITE PITMASTERS
@donscott6431
3 жыл бұрын
Thanks to you guys for being honest. There IS a reason that intelligent people (and foodies) follow you!
@scalywing1
3 жыл бұрын
I used to use Jack Daniels charcoal and it was terrific. It imparted a very strong, distinctive, smoky flavor into my food. People would taste my ribs and rave about the smoky flavor. They would say, “O my god, that smoky flavor.” It did not taste like whiskey and it was not sweet. It was smoky and sophisticated and delicious. The store that I used to buy it from went out of business. I tried buying some online. The packaging was the same, but the charcoal looked different and it did not have that flavor. It just tasted like regular charcoal bbq. I also tried their wood chips and their pellets. Neither of them had the same flavor. It is ironic because that is what started my obsession with bbq. I’ve tried many ways to try to get the best smoke flavor in my grilled foods, especially ribs. It is the reason why I watch this channel.
@23lkjdfjsdlfj
3 жыл бұрын
I just cooked a brisket a few days ago using pellets made from oak bourbon barrels. It had a different flavor (I liked it) than the other pellets I was using, but my pallet isn't refined enough yet to pick out the specific flavors. In the end, 10/10 amazing. To be fair though, all briskets are 10/10 amazing on the pellet smoker - following the Mad Scientist BBQ directions :-)
@ohheychris
3 жыл бұрын
You're just grilling with the added benefit of walking away from the grill because the auger and electronics do all the work for you. That's it. Smoking protein is an art form. No one will ever win a competition with a pellet smoker. But, if you're only into the flavor and not the hobby and craft... good on ya.
@kfisheries9185
3 жыл бұрын
@@ohheychris yes complete agree
@blueenglishstaffybreeder6956
3 жыл бұрын
My fav smoking Channel, all I’d have done differently is take the bottom outa the barrel and used it as my vessel to smoke the brisket
@keithlewis8238
3 жыл бұрын
You can post how you would do it differently on your channel not Jeremy's. Thanks guy
@BigChuck525
3 жыл бұрын
@@keithlewis8238 I like his idea. What's the harm in people sharing their ideas and helping others think outside the box. Also, don't be an asset. Thank you.
@mattc825
2 жыл бұрын
Hey man. The bourbon barrel smells is why we do it like this! (While we smoke it). You won't taste the bourbon it's all about the smells while doing it! You do a good job. True professional.
@jlistetson
3 жыл бұрын
The moment when 2 of your favorite pitmasters collab… priceless.
@nickhoffmeier4817
3 жыл бұрын
Nice to see two of my favourite BBQ pit masters together.
@dadssmokehouse
3 жыл бұрын
Thanks Jeremy and Harry, great collaboration!!! 😁
@rayk1411
3 жыл бұрын
Now that is a professional BBQ judge! As a whiskey lover, gotta love it! Maybe we can mop brisket with a bourbon one day.
@ivycadle4117
3 жыл бұрын
Love the cameo from Harry! You guys are mu favorites!
@jseyfert58
3 жыл бұрын
i am generally new to using an offset smoker. i have used the wood chips on with an offset heat within the cook chamber while i was grilling sausage. i did get the get the burbon/whiskey flavor from them within the sausage only while grilling with an offset heat with in the cook chamber. however i have used barrel stathes in the fire box. i can confirm that i did not get the burbon/whiskey flavor from the stathes. honestly i would like to say thank you for all of the great information as i have been learning how to operate an offset smoker, and how to cook with it.
@braddixon3338
3 жыл бұрын
That is soooo cool you had Harry Soo on your channel too!! Two of the most honest and best bbq masters on the tube. I liked Jeremy's comment about the compounds that give bourbon the flavor are in the wood already, so why would it make anything different.
@Chilax
3 жыл бұрын
The collab that I been waiting for!!! Especially when both of you were in So Cal
@oscarlugo16
3 жыл бұрын
Two of my favorite youtubers on BBQ on the same video!!! love it keep it up!!!
@wchops7578
3 жыл бұрын
You can’t get a better judge than Harry to test this out! Hope there’s a collab video coming!
@salavalos
3 жыл бұрын
Harry Soo and Jeremy! Awesome! Thanks for sharing. I would love to see you two doing some other bbq love videos!
@BLR1GBattlemaster
3 жыл бұрын
I had a feeling this wouldn't work. But, you know what could work? Adding bourbon in the spritzing solution. That should DEFINITELY work.
@christiannorris7673
3 жыл бұрын
You need to try this on chicken, pork, and fish now. Also possibly the addition of a pan with bourbon in it. And a bourbon marinade .
@XxsteamerxX
3 жыл бұрын
Much appreciated. My wife just bought me a leather apron and some alcohol barrel chunks for our 25th anniversary. They smell awesome. Glad to know I don't have to go spend a bunch of extra money buying these over and over.
@chadwallace3598
2 жыл бұрын
Wish I could smell that barrel and then when it was cooking. I’m sure it was heavenly
@differentman1878
3 жыл бұрын
I rly enjoyed this and especially enjoyed the respect you two have for each other and your talking the language of bbq.
@UseAbuseReuse
3 жыл бұрын
Holy shit, Harry and Jeremy collabing for a video! This feels like a dream come true!
@adamparisi745
3 жыл бұрын
I've been using shiraz french oak barrel staves as a smoking wood in my barbecue and it adds a nice, sweet but light flavour that works really well with beef.
@TheDarienJim
3 жыл бұрын
Well, that solves that. TY again for another great video.
@ChaseLangeliers
3 жыл бұрын
Your production quality is getting better and better. Good info, good length videos. Very enjoyable man!
@G93KMA
3 жыл бұрын
I really appreciate the honesty.. Amazing video
@bodeine454
3 жыл бұрын
Both of you guys are awesome Pitmasters, I recently started watching some of Harry's videos and you both bring something interesting to the table (pun intended). So thank you for the valuable info and like always, I can't wait for the next one 👍
@Catechuman23
3 жыл бұрын
Moved from Cali to Kentucky? Welcome to America!
@GavM
3 жыл бұрын
Great video Jeremy. Love the honesty. Fast becoming my favourite channel. And what a special guest!
@noahbennett5420
3 жыл бұрын
Love you guys together!!!
@TheOriginalFaxon
Жыл бұрын
Glad to see I'm not the only one who is using a miter saw to cut their wood to size for their firebox. I've got a smaller fire box than I'd like for the size of my smoker (thanks chinese smoker company, at least the metal is thicker than the nexgear garbage at home depot), and the hickory and mesquite log bags you can get at home depot are usually cut too long. Always have my miter saw out when I'm chopping wood now for the smoker as a result lol. Not surprised there's no appreciable flavor difference either here. I burned a whole bag of those JD wood chips in my smoker recently alongside some competition oak staves as the bulk of the wood, and I used up the whole bag, didn't notice a hint of difference vs burning the white oak by itself. Now i'm curious if our local california oak tastes different than white oak, that'll probably be my next big test if I can get my hands on some cuts somehow. Going to have to see what my local wood suppliers have since it should all be local species here
@ChrisMando307
3 жыл бұрын
I didn’t expect Harry🤯👏🏻👏🏻👏🏻
@bbqwithmonchis-smokinmonch9108
3 жыл бұрын
Great video, I’ve seen those wood chips and have always thought about it. Ohtani is a monster 🔥
@toddn8763
3 жыл бұрын
Nice shot across the bow on Guga. Enjoy his channel but everything he tries can't be the best thing ever. Good seeing Harry on here.
@andrewwebster13
3 жыл бұрын
I would love to see you do a test with different woods and what temperatures they burn at. Just a chimney lit the same way using the same weights of different wood types. After say 15 minutes how hot does it get. Maybe use a small kettle grill and a thermometer to see what each max is at.
@bburden86
3 жыл бұрын
Heeeey i watch harry soo alot. Cool to see u with other youtubers i enjoy.
@AntsBBQCookout
3 жыл бұрын
Nice to see Harry in your video! Love that guy, never seen him so HD before 👀
@blink555
3 жыл бұрын
I've never used barrel chunks or chips but I love using orange and lemon peel. I don't know how much it affects the flavor of the meat but it smells terrific.
@jl3tbone
3 жыл бұрын
Great video as always. I see that WSM hidin’ back there. Would love to see some content with that!
@jkherberger
3 жыл бұрын
This made me think I'd love to see a comparison between spritzes. How much flavor does a spritz add? Starting with a bourbon mix, different fruit juices or even just water.
@vilkoskorlich259
3 жыл бұрын
Are the claims about apple cider vinegar true? Apple cider vinegar is a traditional folk remedy that has been around for many centuries. But is it beneficial for our health, asks Dr. Michael Mosley. www.bbc.com/news/magazine-37229792 Please visit kzitem.info/news/bejne/o4B5vKV4e6R8lno Baby Back Maniac competition style ribs experiment. Does spritzing matter? 3 racks of BBQ spare ribs which we smoke side by side in the Lone Star Grillz horizontal offset smoker. No Spritz vs Cider Vinegar & Apple Juice vs Cranberry & Apple Juice. It's always fun smoking BBQ with Troy and this time was no exception. He cooked a brisket on the Lone Star Grillz offset right beside my spare ribs and that video is coming today as well. The goal of this video is to help answer the question "Should I spritz ribs?" and if so "What should I use to spritz my ribs?" Apple cider vinegar.This is claimed to break down more fat cells. Unfortunately, there's no evidence to support such ideas. “There's nothing special about apple cider vinegar,” but there's no rationale I can see for why apple cider vinegar should be better or worse for us than any other vinegar.” But it’s possible that all Vnegar's - whether made out of wine or apples or what have you make difference on any BBQ or SMOKERS? Seam to Me that AMERICANS AR IN Love WITH Apple Cider Vinegar?? Common Types of Vinegar( Distilled White Vinegar, Apple Cider Vinegar, Balsamic Vinegar,White Wine Vinegar,Red Wine Vinegar,Rice Vinegar, Malt Vinegar,Champagne Vinegar . Sherry Vinegar, Cane Vinegar,Beer Vinegar, Raisin Vinegar,Apricot Vinegar?Good questions comparison between spritzes? Baby Back Maniac ASK "Should I spritz ribs?" and if so "What should I use to spritz my ribs?"
@user-fk8zw5js2p
3 жыл бұрын
Watch a recent video: kzitem.info/news/bejne/zHtouJ2pemSee44 and go to 13:18 Its Jeremy's How to Smoke Brisket + Smoked Beef Tallow | Mad Scientist BBQ.
@johnchoi3838
3 жыл бұрын
My two favorite pit-masters.
@eddiechapa1
3 жыл бұрын
Interesting video. I started to think, what if instead of using water in the smoke chamber, you use bourbon. Would that infuse bourbon flavor? My opinion is that the alcohol in the wood burns off in the fire not reaching the brisket, but putting the bourbon in the water pan might make a difference.
@XxsteamerxX
3 жыл бұрын
That's an interesting idea
@Sippindillon
3 жыл бұрын
You might be onto something lol
@larrybenoit1274
3 жыл бұрын
Let’s see, alcohol and fire, oh it’ll make a difference for sure. Kaboom.
@GeorgeGeo
3 жыл бұрын
I bought the Jack Daniels chips a few years ago and never tasted a thing.. it did smell amazing while I was cooking!
@jakewoodisgood1
3 жыл бұрын
Awesome idea! appreciate the honesty, i was surprised at the outcome but none the less an entertaining video!
@robertash3953
3 жыл бұрын
Great video ! I've tried whiskey infused wood chunks. Helped a little with aromatics but that was it. I appreciate the honesty and like both pitmaster's channels. Harry is everywhere!!
@Rogue615
3 жыл бұрын
Also I grew up playing baseball. When your younger usually the best player on the team is your pitcher and best hitter. That changes at around high-school though my hitting turned shit when your facing 90MPH balls that move all over the place. Very impressive what that kids doing for sure
@matrix2030x
3 жыл бұрын
the brisket gods have teamed up 😂😂😂😂
@e24mpwr
3 жыл бұрын
That was a lot of fun, and really glad to see another perspective. Thanks for a straight, un-hyped take!!
@andrewday3206
Жыл бұрын
I’ve used pellets made from Jim Bean barrels. If you run the smoker at 175 it produces lots of thick flavorful smoke. Only raise the temperature after smoking is complete for best results. It is not even close to the same outcome one usually gets with pellet smokers.
@praetorxyn
3 жыл бұрын
Harry Soo cameo out of no where 😀 How long do you thing the smoked tallow would keep in that can on a shelf?
@lotkf1
3 жыл бұрын
Sounds about right since the alcohol is flavorless before being aged in the barrel, as for the sweetness it might be due to being white oak which has more vanillay notes when burned.
@BehindTheFoodTV
3 жыл бұрын
It might not have tasted amazing, but that brisket looked beautiful Jeremy! Thanks for busting the myth!
@darind4920
3 жыл бұрын
As soon as I saw you standing next to the barrel I knew we were getting some slow motion axe action.
@wtgphoto
3 жыл бұрын
Great to see the start of Harry and Jeremy colabs!! :)
@josedelacruz5010
3 жыл бұрын
Man Tennessee looks beautiful. Need to buy a house there.
@patrickparent1451
3 жыл бұрын
Love seeing you two together ! Great coaches and always truthful opinions :)
@PatrickSandy78
3 жыл бұрын
Now that you are in Kentucky, you can do an episode on black BBQ sauce.
@RaleighSmoke
3 жыл бұрын
Very cool! Looking forward to see you cook on that WSM.
@curtisnielsen1399
3 жыл бұрын
Always love the info here! Smoked my first successful ribs after watching your channel and they were delicious!
@jamesgunn5358
3 жыл бұрын
I haven’t done bourbon barrel in my outset but I’ve done the pellets. I thought I noticed a hint of sweetness that I didn’t normally get but maybe it was in my head. I’m convinced the smell they give off while smoking is what sells them though
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