How To Rest Meat While Preserving Crispy Bark? | Ep 32T-ROY COOKS
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- 11 months ago
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- 151 comments
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1:43 What advice can you give me to help make my channel better?
6:04 What do you usually choose to cook for the first BBQ of the year?
8:37 Do you ever buy wet aged brisket and let it age longer before you cook it?
9:48 What does upper 2/3 Choice grade mean?
11:25 I haven't seen you grill pork chops. Are they not your type of meat?
14:31 Do you have any suggestions for a newbie getting into grilling & smoking?
17:47 What is your opinion on the Lang 36 smoker?
19:00 Do you have any tips on resting meat in a way that preserves the bark?
20:53 We are thinking about getting a Weber Kettle for our first charcoal grill. Is this a good choice? Any advice?
22:05 I smoked a 16 lb brisket at 225-250F. After 9 hrs, it was at 201F internal. Is this normal or unheard of?
24:27 Could you give my channel a shout out?
26:27 Can you do a couple of cooks on the WSM using Natural Hardwood Lump Charcoal?
28:44 Have you ever tried any beef from Snake River Farms?
30:44 I'm looking at the Yoder Smokers and Lang Smokers. What are your thoughts on these?
Youtube Channels Mentioned:
Big John's Cooking
Rich's River Smokers West Virginia
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Snake River Farms
Lobel's of New York
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