THE ULTIMATE TOOLS TO MAKE YOUR BBQ BETTER!!!

THE ULTIMATE TOOLS TO MAKE YOUR BBQ BETTER!!!

August 6, 2019 100 By William Morgan


you can’t fit a human in there it’s too tiny [Music] hey pitmasters what is up huh I’ve got to five great accessories that I want to share with you guys today but first let’s go shopping now are you ready yes we definitely gonna be emotional we’re going to be needing a bigger car I’m gonna talk nasty but my little car right little cars for little girls so the idea is that we’re gonna get some groceries because I want to show you guys these different techniques of cooking adding flavor is one of the most important things you can do as a pitmaster now of course whoa it’s this safe adding flavors is one of the most important things you can do and that is what I’m here for as a pitmaster so I’ve got five accessories that I want to share with you guys one for instance is the cast-iron griddle most of the night we use it a lot of times for our videos we did a lot of good burgers with our cast iron what it does is give you a really really good sear on your grill what what’s your favorite burger Marcin favorite burger yeah still smash burger smash burger if you want a good smash burger you’re gonna be needing a good cos iron griddle get it nice and hot smash the meat on it and then get a good crust I have no idea what we’re going to cook I can’t tell you what we’re going to be cooking it on we’re cooking on an infusion important and I haven’t thought of a recipe yet but what I’m looking for with an infusion Morton you guys must have known what an infusion board is I think we have to show them first [Music] it’s at home now that’s how we do it in the Netherlands right there keep going keep going yeah pocket pocket pocket come on Bucky you can’t fit a human in there it’s still tiny ice cream ice cream chunky monkey or caramel brownie Denis there’s an air fryer in back No why is there an air fryer in the back of your car do you need it why do you think it’s in the back cigar look at the amount of chocolate here anymore so come on man how could you do that to me I saw this picture and you know I’m a sucker for pictures so I thought maybe get some sausages this guy is getting its own sausage and by the way what did you get you get the Bavarian white sausage it with wide buns and and and what else that’s it that’s it curry and you were there too I just want to get in the shade that’s all just give the side-table out basically all it needs a little bit of charcoal and we’re ready to go but before we’re going to fire it up I want to show you my next accessory this is a rotisserie and I love using this thing it has so much flavor to my dishes when we spit roast a whole hog or if we make porchetta it does so much for the flavor you get the fat that’s rendering off but it’s sticking to the meat let’s create this beautiful crust it works so well so this is also one of my favorite accessories that will get you perfect flavor on your meat remember we did the whole hog morsel that’s some tasty pork actually we cooked it like LeSean super super awesome flavors the video is not up yet but it’s coming up in the next coming days so make sure you check it out this is the infusion board and this is freaking awesome look at it’s got all these little riches and it will hold on to the flavor and hold on to the food and the instruction says we have to soak it and then we have to keep water close just in case it catches fire I love it when it says that in the manual as you can see you wants to float so that’s why we’re gonna put on a weight yay that’s the best I can do it will have to do in the meantime we are going to fire up our barbecue and put in some charcoal put it in the fire service light them up wait until our charcoal is fully lit up then we’ll start cooking and when it’s hot we’re gonna put a cast iron pan over the fire well wait for our pan to come up to temperature hey Martin he’s got a big a lawnmower than us look at a thing my garden No guess what we’ve got cheese brother I’ve got some beautiful mozzarella and some gorgonzola haha this is the spicy stuff you definitely want to try this it’s gonna blow your mind that’s what I call fungus and if you don’t like this just use a Gouda cheese or Emma Tyler or whatever you like whatever your preference is that’s the good thing about cheese there’s so many of it I just like using gorgonzola for this recipe now for our recipe walls are gonna be needing some chicken and I’ve already seasoned these chicken thighs with a good barbecue rub you can use any barbecue rub that you like let’s put it on a grill so I’m gonna grill this chicken until it’s completely cooked through and it has a core temperature of 75 degrees Celsius let’s flip this around now we’ll put some oil in the pan put in our onions put in our bell peppers add a little bit of barbecue rub in this case I’m adding Italy from mething Calais this is gonna be so good if you can smell this you will be freaking out right now our plane has been soaked time to get our bell peppers and onions off just spread them out over the plank I’ll put this over the grill grate the rest aside [Music] I’ve got this smoked ham and we’re going to put it in a pan and crisping it up it’s smoked it’s wet it’s gonna be just as good as bacon we’re gonna be good the moisture off the plank its evaporating all the heat is coming from the bottom the moisture is working its way up getting into those bell peppers and onions next we’re going to put our chicken on we’re gonna build this up like one big party I’m baking it’s crisp enough but now it’s time to put it on a chicken oh yeah I’m layering up flavors this is gonna be so tasty only one thing left to do Morrison your favorite part and it’s gone let’s go nope yeah it’s gone you smell that of course you can’t smell it but let me tell you the smell of the cedar plank it’s giving off that smoke flavor you can already see it the heat is catching on to that plank it’s providing us with smoke it’s steaming set our flavors this is gonna be very very tasty I’ve got this beautiful bulb of fresh buffalo mozzarella this stuff is so good I could just eat this like it is right now Wow amazing so put the mozzarella on top I want this to melt all over I want this to become creamy oh yeah now I’m also gonna put some of that gorgonzola on top remember if you don’t like gorgonzola just take something else it’s gonna be just fine good I will be a good option but I’m sticking that in here this is gonna make things extra spicy now we’re gonna close the lid and let it cook until it’s fully molded that cheese has to be gooey and all over the place then it’s done our chicken has been cooking for around 10 minutes oh we’re getting close I just wanted to get a little more of that darkness the ashes so we’re gonna let this go for another 10 minutes oh we’re done it’s done first thing that we’re going to do is sprinkle on a little bit more rub just to get that color popping and the next step yes sir we’re gonna put on some liquor you want some good caramelization we want some flavor from the Lakota corrente press now there’s what I call a barbecue show we went from a pale white to a nice dark brown caramelized color we got those popping spots where we get the beautiful charred effect we also have that cedar plank pushing out the flavors of cedar pushing out smoke from burning on the bottom this is promising to be a delicious dish what do you think more so it’s it’s too hot for it those kind of fires so let’s take this inside Morrison so we can eat this while you sit in AC I don’t want you to get overheated we should be happy so hot no weirdoes okay it’s way too freaking out looking good I wish you guys can be here eating this with me first by going Wow that sweetness from the liquor hmm with the saltiness of the cheese come put a camera down grab a knife or fork let’s destroy this too bad that you don’t like to eat you notice that the gorgonzola is not as heavy anymore the mozzarella is melted out and I love how we’ve gotten multiple layers of flavor so basically the cedar plank is a little bit in the back and got a little bit of smoke flavor we got that beautiful roasted bell pepper and roasted onion this is good stuff this is really comforting food well it’s a little bit burned on the bottom but you can wash it off and use it again it’s really thick so maybe you have two or three three times use out of one plank I love how it asks flavor especially with the little of crevice here will you put liquor in that mad it just stays in there and it vibrates up get to your meat you know like the most what’s the best part when you eat a cheese sandwich the grilled cheese sandwich the crunchy cheese cheese on the outside and what do we have here constitutionally outside everywhere no and it’s burnt it sticks to the plank and that’s what I love so if you’re feeling sad for denisa then please give it a big thumbs up you feel sad for the anisa yeah we thought up this video know what we talked about the infusing plank and we got the most beautiful recipe so definitely go check that out if I think about it I’m gonna put some links down below in the video description for you guys now we are going to take a look at the next two I’m going to incorporate them into one theme yes we’re going to talk about a syringe people that’s right this thing can give you a lot of flavor to demonstrate this we’re going to take some water add some salt dissolve the salt now we basically created a brine and we’re going to inject a bride into our pork and it will make it taste like hand I want to do a little experiment so I’m gonna cut my pork into two well take some of our brine put it in our syringe and inject it into our pork yeah look at the pork getting thick all filled up with salty water we’re going to use this rough I’ve never used this rub before so it’s kind of like a test as well but what is it smelling more almost like tobacco like your fancy almost it must be some kind of like coffee flavored rub let’s give it a try so we’ll sprinkle the rub on both of our pork loins that car that’s amazing well put these on the grill over indirect heat and we’re gonna let them go real slowly when they’re cooking we’re going to close the lid now we wait it’s all about waiting barbecue is the waiting game guys looking good time to get a sear on these things no flames it’s not always expected like you’ve gotten plenty of flames today let’s go back you’ve played a clip now where you were complaining about wanting AC now I’m going to show you guys my final trick for adding flavor at the barbecue barbecue sauce and how do you get it on using a brush another one of my favorite accessory the barbecue sauce on and brush it on this one might look a little too simple but it’s very important the brush does a lot of good work it allows you to spread out the barbecue sauce equally over your ribs your pork your roast whatever you’re cooking this thing is very important to pitmaster and it’s well worth investing in a good brush so what happens if you use like a paintbrush you can use it but you know what happens when you paint your house these little hairs they stick to your to your paint same thing happens to your meat you got all these hairs I like to use silicone easy to clean works well every time all we need from this barbecue sauce is to caramelize a little bit but make sure that it sticks to the meat we got a barbecue sauce caramel onto the meat and I meat is done two feet two feet back up okay let’s carve this up because I’m really excited about letting you guys try this and figuring out which one it’s the one that we brined and what that does to me how juicy that is still a little bit pink on the inside which is fantastic I love it like that look at how juicy it is all right that’s why I got the camera so the nice emotion I want you both to pick a piece of the same file and tell me which one it is brined or not right so tell me brined or not brined nope I’m not bright okay try the edible I think I’m right I think we are right this is more pork tastes like more bacon today even more soda nice which one is best first one not brined better the first one was absolutely dry maybe it’s because it was the first right the brine person has so much more flavor and it’s more tender and juicy never mind these guys are just talking them what I wanted to show you guys is the difference between brined and not brine and the brined version injecting it it adds a lot of flavor and if you like it or if you don’t like it it doesn’t really matter it will make your pork tastes like ham and basically what it tells you is that you can add flavors to your meats so it’s one of the accessories you’re gonna need if you want to be serious pitmasters you’re also gonna need a brush to put your flavor on top of that meat on the outside get it on all in the right places and rotisserie works really well a cast iron grill to get the beautiful sear on the outside and if you really want to try something new try that infusion board the thing is freaking awesome I’m gonna close off the video hey Marcin do these ready to go hey I’m gonna leave you guys to it I hope you guys enjoyed this video and if you did then the big thumbs up and it coming down below of see you guys next time – then Oh almost forgot our patrons you guys freaking Rock we almost made it to 100 or when you’re watching this video we made it to a hundred patrons freaking awesome Thank You YouTube members see you guys next time that’s it in its mark and keep all good what are you guys doing oh they’re stealing the meat hey I didn’t taste it yet get back here [Music]