How many chimneys full of charcoal will it take to maintain a 250 degree temp for 2 to 3 hr burns.I never see him adding coals during the low and slow 3 to 4 hr ones?
I hear some people cook the ribs or even chicken in boiled water then they cook them on the grill to have them cooked in half time???? Is that a good way to cook them also, or does that lose the flaver of the meats???? Thank you for showing to know how :)
It's a common technique, but not recommended. Your suspicion that this "par-boil" method robs the meat of its flavor is correct. Slow cooking and indirect heat (away from hot coals) produces the best tasting ribs and chicken according to most grillmasters. Try it and see for yourself.
How many chimneys full of charcoal will it take to maintain a 250 degree temp for 2 to 3 hr burns.I never see him adding coals during the low and slow 3 to 4 hr ones?
rocknrollhoocheecoo 1 year ago
this video inspired me and i cooking my ribs right now i let you know how they turn out
TANICHO1234 4 years ago 3
well....how did they turn out!!!!
USLbeast 3 years ago 3
brilliant
adrenelinryan 4 years ago 3
I'm watching the vid and salivating like one of Pavlov's dogs. I am such a shameless carnivore! Thanks for sharing.
Chris from Hollywood, California
filmlabrat 4 years ago
oo omg u ready to eat? im ready to eat!! lol im hungry looking at ur vid make me drool nice vid ^^
b1o0ddaemon 4 years ago
My BBQ sauce ingredient, hot peppers,thai chilli,sarachi sauce,jalapenos, mix with famous daves BBQ sauce... nice
KhmerKamikaze 4 years ago
i am from germany and i am veeeerrrryyyy hungry
tbw44 4 years ago
Yummy
chuckshissle 4 years ago
I hear some people cook the ribs or even chicken in boiled water then they cook them on the grill to have them cooked in half time???? Is that a good way to cook them also, or does that lose the flaver of the meats???? Thank you for showing to know how :)
MrBBQ4u 4 years ago
It's a common technique, but not recommended. Your suspicion that this "par-boil" method robs the meat of its flavor is correct. Slow cooking and indirect heat (away from hot coals) produces the best tasting ribs and chicken according to most grillmasters. Try it and see for yourself.
BarbecueWeb 4 years ago
that vid gave me the huggest erection. seriously, nice cooking man.
markali1984 4 years ago
hey mike how you make the pasting sauce for spare ribs ...Thanks Tom...from Australia
lind112 5 years ago
You are a Girling god! Big Mike from Raleigh NC. Cant wait for Vol. 2 to come out!
dreamtime5652 5 years ago