BBQ championship 2020
Discover and drool over Weber's offerings at the Barbecue championships
Competition BBQ Like You’ve Never Seen Before!
Competition BBQ is a High School Sport in Texas! So we put on a little competition and boy are these kids good! Next watch I got SCHOOLED by the Argentine Asado BBQ Master!
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The Only Secret To Cooking The Best BBQ #BBQ #cooking #pitmaster
Hey everyone, today we are going to talk about something I think about often, and that is how do you cook the absolute best BBQ you can? I like to think about this, not only in terms of myself and how to get better in the land of competition BBQ, but here on the channel my whole mission is to help anyone get to the point where they also really really love honing the craft of cooking delicious BBQ. Cooking BBQ to those of us who love it is way more than just following a recipe, it's a constant measuring of our ability and trying to make it better to share something truly special with those around us at the end of a cook. While I’m here to try and help you cut the learning curve down as much as I possibly can, at the end of the day there is really only one way that we can improve our skill and get better. We have to cook and be willing to fail! If we do, its ok, we will have learned for next time. A classic example I love to give is everyone is afraid to over cook a rack of ribs or a brisket, when in actuality, if you do overcook those cuts a little, they may be a touch dry, but they will be incredibly tender, and once you have crossed that line you now know where it is and can begin to walk back from there. At that point true learning and craft can begin. You can now push whatever protein you are cooking to the limit and find the perfect marriage of tenderness and juiciness, but it can only be done if you’re willing to try and fail to find where those limits are. I can say that personally when I figured this out for myself and just began to cook to see what a piece of protein could do, I was amazed at how the quality of what I was cooking changed and how my skill as a pitmaster was able to improve. If I can help you on your pitmaster journey I’m always happy to, but in the meantime, don’t fear failure, push those limits, and let me know how it works out for you as you do. #BBQ #cooking #pitmaster
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Are Smoke Fried Wings A Thing? #wings #bbq #cooking
Hey everyone, I swear the Akorns were built to cook chicken wings. I’m not even kidding, these cookers are perfect for all the elements you need to make a good chicken wing and now with the Auto Kamado it's just that much easier. Today what we are going to do is really try to combine three different techniques to make some delicious wings. We’re going to smoke them, get some of that old school chargrilled flavor on them, then try to use the air in the cooker along with some spray butter to get a fried effect on that skin. Very few things beat a great live fire cooked chicken wing and I really do hope you give these a shot because I was extremely happy with how they came out. This is a play on a high heat wing technique I came up with on the Akorn a couple of years ago so to avoid burning we’re just going to season with a salt dry brine in the beginning and add flavors at the end. I mention that now because it’s very important for this specific technique. Other than that, absolutely make it your own and let me know what you think of it. #wings #bbq #cooking
Ingredients:
12- 18 chicken wings
3 Tbsp salt
4 Tbsp of your favorite wing seasoning or sauce
Recipe:
Place your chicken wings on a raised wire rack and season both sides with the salt, then place back in the refrigerator for 1 to 4 hours.
Bring the Akorn Auto Kamado up to 320 degrees with 1 chunk of hickory wood.
Remove wings from the refrigerator and place on the grill grate above the heat diffuser.
After closing the lid up the temp on the Auto Kamado to 450 degrees.
After 10 min flip wings over and rotate the grate ¼ turn.
After an additional 10 min, spray both sides of the wings with spray butter or another fat of your choice, rotate the grate ¼ turn and close for another 10 min.
After a total of 30 min on the cooker the wings should be at least at 195 degrees internal temp, if they are, remove them and place them in a large ziplock bag and add desired seasoning or sauce to them to spread it over the wings evenly.
Plate and serve.
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Michael Symon's Expert Grilling Foil Hack | BBQ Brawl | Food Network
FACT: Aluminum is your best friend when grilling ???? Michael turns it into a little pouch to gently cook fish and keep it super moist!
Watch #BBQBrawl on Mondays at 9|8c from 6/14/21 to 8/9/21 or subscribe to #discoveryplus to stream the episodes:
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Bobby Flay, Michael Symon and Eddie Jackson mentor and coach the country's most-respected barbecue challengers in this competition. The coaches go head-to-head to passionately mentor, inspire and nurture teams of specialty pitmasters from all over America. At stake is the title of Master of Cue!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
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Michael Symon's Expert Grilling Foil Hack | BBQ Brawl | Food Network
KCBS Single Meat Rib Contest Backyarder VS Pro
Today we’re heading up to New Jersey for a KCBS single meat rib contest to go head to head with Brant from piggin whiskey to see if the backyarders can hang with the pros. This contest was a lot of fun and really shows what the BBQ family is like out there. Go check out Brant at Piggin Whiskey Test kitchen and see his side of this story as well.