Видео

Thanks mate. How'd it go?

@@SmokingHotConfessions Turned out beautiful. Super moist. Lots of flavor, good smoke ring, nice bark. Even microwaving leftovers a few days later, it was still super moist.

@kevinwilliams6613 Sounds perfect!

No doubt!

He's a legend mate, and a true gentleman to interview too!

@@SmokingHotConfessions Cheers mate. I would love to see you making more episodes again soon, possibly your taking a break? I only found you a couple of months ago and I've been loving the episodes and podcasts. I must say I'd love to hear you making some more! 👍 🍻

@adriankenyon1339 Cheers mate. Glad you like them. Yes, just taking a break for a while.

Nice score. Hope you enjoy it mate.

It's an aluminum capsule though, which can melt if it gets too hot.

Very true. It says in the instructions not to pile the charcoal on the bottom of the PK, but I haven’t had any problems letting it stack on the sides for Low’n’Slow cooking.

At times I get frustrated with the PK 360! It’s a pain to clean and move around and a couple other gripes! Then I have food off it and every thing tastes amazing, I think a Weber kettle would be easier but I’m not sure how the food would taste in comparison!

Yeah, cleaning it can be annoying. A have Webers and a PK and while they cook food that tastes really similar, the PK is taller and those big shelves on either side are really useful.

Thanks for the sub!

Thanks mate. Glad you liked it.

Yes, that’s the stuff.

Yeah mate, it’s very handy.

You can if you want, but personally I prefer to go a little bit slower and let the natural juices of the meat act as a binder.

The best!

She sure is crushing it!

Tell me about it. It’s one drawback of living in the sub-tropics I guess.

Yeah, I’ll have to pin him down next time!

Oh no! Really? I had heard that he was looking to retire and was looking for a buyer to sell the business too. Maybe he just retired.

@@SmokingHotConfessions Maybe he retired but why didnt his son Jeff take over? Jeff had a restaurant around the corner from Pink Flamingo, Jeff sold it someone else.

I couldn’t say mate. I’ll ask around next time I’m in the States.

Hi, that's a great question. You totally can trim the membrane off the back before seasoning. It's a bit tougher to do on beef ribs than pork ribs, but not impossible. Sometimes I just prefer to score the membrane - it stops the membrane from contracting and curling the ribs.

Hi mate, each to their own, but here's something to think about. www.australianlamb.com.au/cooking/essential-techniques/how-to-tell-when-your-lamb-is-done/#:~:text=Rare%2060%C2%B0C,well%20done%2070%C2%B0C

Like any other protein, it depends on which protein, the size of the cut, and the temperature of the smoker.

Indeed!

To a certain extent, yes, but not all the way. Removing the fat cap eliminates the fat and allows the spice rub to bind directly with the meat.

Thanks mate. That was a great rack.

You're not wrong mate. Unfortunately I live in a sub-tropical area and sometimes the birds just decide that they want to hang around.

Can’t knock you for that lol Good information.

Hi Mickey. I have a video on Pork Ribs here: ruclips.net/video/VAAppt-RU-4/видео.html And Beef Ribs here: ruclips.net/video/VNx6sOjsoQg/видео.html Was that what you were looking for?

Cheers mate, glad you liked it. Got any other things you’d like to see me cook?

Thanks mate.

I agree

Cheers mate - glad you liked it.

Thanks, glad you liked it.

Adriano is a top guy and Franklins BBQ is amazing. You must have had a great time there!

We did. His beef ribs are just amazing. Brisket is really great too. It was a really great experience. I would encourage anyone who hasn't been to get it on your bucket list and do it!!

Thanks for the feedback mate, I appreciate. I agree about the music. The balance was a bit off. It sounded good in my headphones, but I think I’ll need to trial it on different devices before publishing. What would you like to see me do next?

Thanks mate. Glad you liked it. Do you do much brisket? What BBQ do you like to do it on?

Have done a flat and point on their own but not a whole brisket yet. I have a UDS that holds temp really well so use that for most of my low and slow cooks.

@@evanshaw5048 Yeah, a UDS is a great bit of gear. You can see them all over the competition scene at the moment. Did you cook the brisket whole?

Cheers mate. Glad you liked it. Did I miss anything I should have included?

@@SmokingHotConfessions I think you covered it all nicely👍🏻👍🏻

Cheers mate.

Thanks. Helps when you have a great smoker!

That it does@@SmokingHotConfessions 🔥🤩

Thanks mate. Happy you liked it.

Thanks mate. It's a great little unit. What are you using at the moment?

@@SmokingHotConfessions IBBQ-4T for grill and meat prob temp while low and slow and roasting. I cook on a Weber Q and also a Weber kettle best of both worlds 😎😎😎😎

@@Mick_Au Definitely mate. Great choices.

No doubt mate - he’s one of the greats for sure!

No I dont, but I could strap a small BBQ to do some of these on the back of the KLR!!!

@@SmokingHotConfessions I'll book you for next ride

Unfortunately I get migraines from cheese so I didn’t make any…

Hahahahaha I shot this video a while ago, so I’d love some right now too! 😂😂😂

Thanks mate. Glad you liked it. I’m planning another video day next week. What’s something you’d like to see me cook?

@@SmokingHotConfessions I like the “beginners” theme with easy finger food like wings, so what about your take on jalapeño poppers or burnt ends? Someone new to bbq could impress their family/friends with great wings and poppers/burnt ends👍🏻👍🏻

Great suggestions!

Cheers guys. They’re a favourite here too, and this ragu is on high rotation!

Cheers mate. Glad you liked it. Do you eat much lamb in Ireland?

Yep, so if you like that flavour, leave it. If you don’t, trim as much off as possible.

Cheers mate. Give it a crack and let me know how you go.

Thanks mate. Make sure you circle back and let me know how you go!

It’s so good mate - you’re gonna love it!

Yep, you’re right. It’s made in China. I misspoke in the video.

They were some beef ribs I was cooking at the same time.

@@SmokingHotConfessions I'm aiming to cook a brisket in the Ozpig with smoker. Any advice or videos you recommend? I've never done it before.

@@jasonbeemster509 Hi mate, to do brisket in an OzPig smoker, I'd be separating them into flat and point sections as there isn't enough real estate inside to do a whole one.

​@@SmokingHotConfessions they've come out with a hanger for inside the smoker I think. Would that be viable for a whole brisket?

@jeremymcadam7400 Possibly, but I’d be worried about the hooks tearing out as the cook progressed.