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I Finished EVERY Secret Menu Item At Fast Food Restaurants For 72 Hours
I've taken down entire regular menus at fast food restaurants in previous food challenges, but in this 72 hour food challenge I went after every secret menu item at fast food restaurants.
Many of these secret items were items that I've never had before either! To make things even more intense, I let a random color wheel choose each restaurant I went to in this 72 hour fast food high calorie adventure!
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#foodchallenge #caloriechallenge
I'm Erik.
I specialize in high calorie food challenges. Whether it’s a massive 10,000 calorie burger, or it’s me attempting to eat the entire menu of a fast food restaurant. My goal is always to succeed in whatever food adventure I find myself in.
If you love calorie packed food challenges, be sure to follow along and subscribe to the channel!
Bad Byron's Butt Rub Review
Bad Byron's Butt Rub Review from BBQRubs.com | Buy this Barbecue Seasoning today from
Butt Rub®, is used by championship barbequers, professional chefs, and backyard cooks everywhere. The company's original product, is an all-purpose seasoning with a balanced blend of onion, garlic, salt, pepper, paprika and chipotle (smoked jalapeno). Bad Byron's grassroots seasoning was created out of a love for BBQ and BBQ competitions. What it has become is one of the most versatile and popular all purpose seasonings on the market. In addition to all meats, try it on vegetables, eggs, fish and much more. Originally devised a seasoning or dry rub to barbeque meats. They soon discovered though, that it was good on many other things, hence the slogan A little Butt Rub makes everything better®. With less than half the salt content of most commercially available seasoning salts, about half the heat of the commercial CAJUN seasonings and a wonderful balance of salt, pepper, onion, garlic, paprika (for color) and chipotle (smoked sweet red ripened jalapeños), Butt Rub® enhances everything in the kitchen! Try it on pork butts, pork chops, eggs, potatoes, potato salad, macaroni & cheese, dressings, corn, cantaloupe, popcorn, any meat or game, soups, stew and more. Enjoy.
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Pork Ribs
Ribs are a tough cut of meat. A common mistake is cooking at too high a temperature, as in grilling. Slow it down and cook ribs indirectly at approximately 225°.
But first, learn to remove the membrane on the back side of the ribs. You can lift it up with a metal skewer. Get a grip and then pull it off. This is to allow seasoning to penetrate both sides of the rack and will also help the fat render off from the ribs.
We season every rib with a moderate application of Butt Rub®. Season prior to placing on the grill. Keep temperature low as mentioned and after the 1st hour mist the ribs lightly with apple or pineapple juice. Baby backs will reach ideal tenderness in approximately 4 1/2 hours and spareribs will need approximately 1 hour more. You may choose to finish the ribs with applying a sauce or glaze, the final 15-20 minutes of cooking, although these ribs will be delicious without a sauce.
Chicken Wings
Unbelievably simple and dynamite tasting. Season chicken wings with Butt Rub® - (No oil, no marinade or any other ingredients)
Grill on a medium high grill until well browned on each side
Spaghetti and Meatballs, Your New Favorite Recipe!
Watch the video and let me show you how to make the most delicious spaghetti meatballs you’ve tasted.
This homemade Spaghetti and Meatballs is quite simple to make. No lengthy cooking required, and the sauce is made from scratch.
In contrary to what a lot of people think, Spaghetti and Meatballs is not an Italian dish, but rather an Italian American invention. No matter where it’s from, this recipe will put a smile on your face, and maybe a little sauce too!
Make sure you buy equal quantities of good pork and beef mince. It needs to have a little fat in there, go for around 15-20%.
Enjoy a simple and delicious Spaghetti Meatballs meal.
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Boston Butt Recipe | Smoked Pork Butt on the UDS Smoker
Smoked Boston Butt | BBQ Pork Butt
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A “Boston Butt” is just another name for a pork butt or pork shoulder roast. A long time ago when lesser cuts of pork – shoulders & hams – were packed for storage; they were placed in large wooden barrels called butts. This is where the name “Boston Butt” comes from and it’s still used today.
For this recipe I’m starting with a 10lb bone-in, Boston Butt. You’ll want to open the package near the sink and drain any liquid. Use paper towel to pat dry the outside and place it on a large platter or sheet pan.
In order to get the seasoning to stick to the butt, I’m using plain yellow mustard. Slather on a light coat on all sides. I want a spicy bark on this butt to offset the sweetness of the glaze, so I’m using my Killer Hogs Hot Rub.
Apply a medium coat of the rub on the outside and let the butt hang out at room temperature while the smoker comes up to temp.
As always you can use any smoker or grill for this cook. I’m using my drum and running it at a steady 275⁰ the entire cook. When the smoker settles in, add your favorite wood to the coals.
I like the flavor that hickory and cherry gives pork, so I’m using a chunk of each along with ½ a sweet onion. The onion adds a little extra flavor, and I just like the way it smells as it blends with the wood smoke.
Place the Boston Butt on the center of the cooking rack and get the lid closed. To keep the bark from getting to dry during this process I spritz it with equal parts Red Wine Vinegar and Water. About every hour give it a quick spritz. Once the bark starts to develop and the outside has turned a dark shade of red, it’s time to wrap.
Use 2-3 layers of aluminum foil overlapped to hold in moisture and reduce the chance of tears in the wrap. Before closing the foil hit the outside with a little extra dry rub and a spritz of the baste. I also insert a meat probe into the thickest part of the butt. Wrap the foil completely around the butt and get it back on the smoker.
At this point we’re just rendering the fat inside the butt to get it tender. I’m looking for a target internal temp of 198⁰ for easy pulling, so it’ll take another 2 hours of cook time.
Keep the heat steady at 275⁰. I’m using the Smoke by Thermoworks to eyeball the temperature; It’s handy because you can take the remote inside and kick back while the smoker does its’ thing.
While the butt is cooking make the glaze.
Apricot BBQ Glaze Ingredients:
- 12oz Killer Hogs The BBQ Sauce
- 4oz Apricot Preserves
- 4oz Honey
- 4oz Apple Cider Vinegar
Combine all ingredients in a small sauce pot over Medium heat until mixtures smooths about 5-10 minutes.
Once the butt reaches 198⁰ carefully take it off the pit and unwrap the foil. I wear a pair of white cotton glove liners underneath a pair of nitrile gloves when working with anything hot.
Transfer the butt to a wire rack and apply the glaze to the outside. Having it on the wire rack makes transferring back and forth easy. Place the butt back on the pit for 15 minutes to give the glaze time to caramelize. Don’t walk to far away at this stage because it can burn on you really quick.
Now that the glaze has set, remove the butt from the smoker and let it rest on the counter for 20 minutes before pulling. When you’re ready to break it down, simply tear into the butt sepatating it by each muscle. It will pull apart with ease.
Be sure to remove any fat or connective tissue that failed to render. A butt this size is going to yield you about 7lbs of good pulled pork. You can serve it right away or package it for later use.
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