Відео

You can accomplish the same thing with a small hotel pan for the water and 2 disposable aluminum containers flattened for the indirect heat. All for under $10.00 Cheers

That looks so awesome! Nice work. How did you change the knob on the bolt to that one? Is that relatively easy to do? I just inherited an Arisaka type 38 and I'm looking into sporterizing it a bit.

I have roots in the Carolina's too. When i make mines i like to add sum molasses, it comes out a little darker & slightly thicker

Thanks have the same scope FIRST CLASS young man, first class explanations...

Ty

What's the difference in flavor between a Carolina and Texas BBQ sauce?

Thanks for the video! Answered some of my questions.

Love you guys.

Im living in south Carolina I found a good Carolina gold BBQ sauce recipe im now adding this to my bbq sauce list i personally have not had authentic texas bbq yet

😂..Kept checking My Microwave!.. Looked all over the place before I realized where that BEEP kept coming from!😂

Defo making it

Great job on that brisket!!!!

Made this several times now. Straight 🔥 👍 10/10 recommend

nice and informative thank you

Dear Lord! You are TERRIFING ME WITH THAT LIGHTER FLUID! I have tried 10 times in my life! And succeeded 1! I am trying again today! Thank you!

Aight I’m following this, I’m not going to the store and I have everything on deck!! 💯 much appreciated Man!!!!!

Great video ✭ DC4L ✭ IGY6 ✭

Is yours on-line for order

Holly Gospel all day ❤❤

Cook them dogs ! Good eating 😋

Thank you

"That looks about right" is exactly the same measuring system I use. Nice video!

Close to right…molasses, grandma’s fridge

Okay so my question is, if you’re doing a cookout that takes longer like ribs or a pork shoulder, how do you add more charcoal with the lighter fluid method when the first batch goes out

How long does it take to ship because I ordered 8 days ago and when I emailed them they said it’s processing

I had one small hickup with my 350 legend it turned out to be a rough grind Journal on my feed ramp i was able to hand smooth that with a small round ceramic jeweler’s file now all my rounds go in no problem this cartridge is better than i gave it credit for 👍🏻💯

I’m making Jamaican Jerk Chicken for Father’s Day this recipe is perfect. Thank you

Does it need to be refrigerated?

I tried the sauce, and it was on point! Thank you for sharing.

Straight up no BS recipe. Thank you brotha!!

As soon as I opened up this video I knew this man has done some cookin.......great video,....am about to stir up a batch now......Thanks!!!

Do you have a oven bbq chicken or ribs recipe using this sauce?

That video is rad! Thanks for putting effort to educate the uninitiated on the basic stuff, foundation is everything 👍

@JBsBBQ your written recipe calls for 2 Tbsp of tomato paste but you didn't add it on the video. I left it out and the sauce is amazing, but do you personally make it both ways or was it a typo? TY so much for some wonderful Texas BBQ sauce. I will be keeping this on hand from now on!

Trying this tonight!

No Fk ING ketchup😢😢😢😢😢😢😢😢😢😢

Great video! Suggest you use water

Love that apron #DC4L

I made this today. Why would anyone buy BBQ sauce from the store. This recipe is so good.

My man

Why did you not add more lighter fluid?

Thank you Jesus Christ changes everything He loves u & type n upci church locator 4 church near u try Acts 238

Thanks for this. I watch all these videos and see people adding powder. Nobodies adding fresh garlic which I believe is the key to anything needing garlic. Has to be fresh smashed, chopped, crushed. My recipe pretty much the same except never added lemon juice. Going to try that. I also add a couple tablespoons of molasses and honey. Oh yeah and I use cayenne but going to try the chili powder instead. Thanks.

Mustard is god

Hope you know that those are baby goats maybe 3month

This looks really good. I'll have to give this a try. The "Florida Sauce" I make is an apple cider vinegar base instead of ketchup. I do about a 50/50 split of orange juice and orange jelly with some pineapple juice, and then your standard sauce dry components like brown sugar, black pepper, garlic powder, onion powder. I cook it to a boil and then throw it all in a blender until smooth, and then as soon as I'm done blending while it's still hot I stir in red pepper flakes. My idea of this sauce was a cross between Carolina vinegar based sauce and Chinese Orange Chicken sauce. This sauce comes out with a decent orange color and a little see through. We usually use it for pork, chicken, and gator tail.

Great video

Awesome video! Always trust a southerner with southern BBQ sauces.

That looks about right. Hell, that is the second oldest sauce, only second to vinegar from SC. Looks like you made a legit mustard sauce, hard to beat on ribs. 😊

Do you always use the eat deflector? Most times my protein comes out steamed rather than smoked.