Відео

Normally I don’t respond to terrible punctuation ….

What? Since when?

I think they refer to it being "a *n* extra step cause the following word starts with a vowel.​@@davidenatoh359

@@SvenddieselBurn, nice 🤣🤘

@@Svenddiesel Elipses have only 3 dots.

👌🏻

Didn’t weigh it

I did not. I let them rest too long on the counter because I was doing other things. Thanks for the tip though. A sharp knife helps with the cutting too

Didn’t feel like sand. Removed when 162 internal and let them rest

Super handy. DripEz makes them

@@Svenddiesel ok I’ll make sure to get one

Done.

Any time!

Yup. I’m super aware of what touches raw meat and always wash it and wipe counters and sink before moving on to the next step

Ha ha. Ricky Bobby brought it back

Yeah I do wash them. Sorry.

Washing them in a sink in a strainer does get the bacteria/ chicken juice in the sink. I always spray down the strainer and sink with dish soap during clean up so not a concern.

I would say your username is Wack. Thanks for watching and contributing.

I prefer not to have all the stored chicken juice water on my wings. Washing in a sink, in a strainer is perfectly safe especially when I clean and sanitize the strainer and sink when done. With any raw meat make sure to clean and sanitize after.

🇺🇸🇺🇸

On it!

Yes! Thank you!

Cool toys are for the win

Thanks

Drip Ez is the name of the company

⁠@@Svenddieseldo you feel like the tray is a game changer by any means?

@@noecoronado7458 I feel like that's more of a question to ask yourself.

⁠@@CertifiedSunsetI was hoping the brand ambassador could explain why he likes the product and why he prefers it over other methods.

@@noecoronado7458 yeah I’m not a brand ambassador for them. Just bought it at the bbq store and have been hooked ever since. If you watch my videos you see I use them quite a bit so yes i think they are awesome. Seasoning in it is a GameChanger because I don’t have to spend extra time cleaning up the counter and floor. It contains all the shaking of the rubs. Easy to clean out. I don’t use it much as a cutting board. But the coolest part is the collapsing so that I can store 3 boards where I would store one container such as a Tupperware. If they ever reached out for brand deals I would love to work with them because it’s an awesome product.

Thank you! Will do!

I get hungry rewatching these all the time

Thanks!

😂😂😂. Sorry to make you cry

drip ez is the company making them

Thanks

I remove it to wrap at a 165-170 internal temp. Then I remove it to rest once it reaches probe tender. I don’t really go off times but rather temps

@@Svenddiesel looks incredible man, keep it up!

Thanks

Thanks! Will do!

Ahh the debate. I’m a fat side down until wrapped then fat side up

Usually rushing it doesn’t help for a better brisket. Slower is preferred for me

@@Svenddiesel that was 15 hours of 230F then. 5 hours rest! Need more slow/time? To get it more tender?

I guess I’m still confused at your question? You want to do a brisket in less than 15 hours on a Weber kettle?

@@Svenddiesel no I wanted to get it so tender that can be easy mushed! I spent 15 hours with steady temp of 230F and still results wasn't good!

@@AhmedElHamidi-MSIT oh I got it now. So with brisket you want to cook it until probe tender. Basically feel like you are sticking a bbq skewer into a room temperature stick of butter. This can be at an internal temp range of 190-215 depending on the cut and grade. However generally it is around the 202-205 range. Then once done I wrap in a towel and place in a cooler for at least 1-2 hours.

Nah your trippin

Generally speaking I’m not a s’mores fan either. But on the smoker they have been really good

You should learn the difference between objective and subjective. lmao It makes you sound dumb

That’s interesting you do a braise with out covering. Never heard of that

Facts! Coke and apple juice!? Thats disgusting

Sorry I’ll make sure to squirt cow blood on it next time. Gross. Let your meat rest