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OUS Media
by May 29, 2019
108 Views
5.00
1 review
For more barbecue and grilling recipes visit: http://howtobbqright.com/ #HowToBBQRight #CompetitionRibs #BBQrecipes Pit Master Heath Riles stopped by for this video to show me his secrets to winning rib competitions. Heath has won the Rib Team of the year in the Memphis BBQ Network for the past 4 years; (He’s well on his way to locking up a fifth title) so he knows a little something about cooking ribs. I’m thankful he’s willing to share his technique with us. Heath cooks Heritage Farms Cheshire Pork in bbq competitions. This meat is known for its’ superior marbling and flavor. The ribs are given a quick trim to remove and excess fat or sinew and he pulls the membrane off the back. For KCBS contest Heath cooks 4-6 slabs of St. Louis cut ribs and for MBN contests he cooks 12 slabs of the loin back ribs which are a Memphis staple. The ribs get a light coat of yellow mustard; then a generous layer of his Jalapeño Garlic seasoning; followed by medium layers of his signature Pecan and Honey Rubs. The same process is repeated on both sides, and he seasons the ribs about 20 minutes prior to going on the pit. For this cook Heath used my Trager grill running at 275⁰ with a mixture of Hickory and Cherry pellets for smoke flavor. The ribs go on the grill for about 2- 2 ½ hours or until the rub adheres to the meat and then they’re wrapped. In the wrap apply a light layer of Honey rub and lay the slab meat side down. Add a touch more Honey rub to the back side and ¾ cup of Heath’s Butter Bath mixture (it’s a powdered form of Brown Sugar, Butter, Honey, and other spices mixed with apple juice). Be sure to double wrap the ribs so the bones don’t poke through the foil. The ribs go back on the pit for an hour to tenderize and Heath pulls them off the pit when the internal temperature reaches 204 - 208⁰. He carefully takes the each slab out of the foil wrap and dust the back side with his Sweet Rub and light glaze (1 cup Sweet BBQ Sauce & ½ cup Tangy Vinegar). Then repeats the same process on the meat side. The ribs go back on the pit for 15-20 minutes to set the glaze and then it’s time to serve them to the judges. These ribs had a beautiful appearance and perfect texture, but the best part was the flavor. The rub combination and tangy sweet glaze brought out the richness in the Cheshire Pork. I see why Heath is a rib champion! For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit: https://h2qshop.com/
OUS Media
by May 29, 2019
215 Views
5.00
1 review
Shrimp and Grits | Shrimp and Grits Recipe - Here's a treat for everyone, Shrimp and Grits with Bacon and Cheese! So if you're looking for a Southern Style, Soul Food Cooking video then you've come to the right place. Now this dish id good no matter what time of the day it is, weather it's for breakfast, lunch or dinner, this is truly a GREAT DISH! Ingredients 2 lbs Large/Jumbo Shrimp 6 - 10 Slices of Bacon 3 tbsp Butter 2 cups Shredded Cheddar Cheese 3 tbsp Chopped Fresh Parsley 1/2 tsp Salt and Pepper 1 cup Un-Cooked Quick Grits 3 cups Chicken Broth 1 tbsp Lemon Juice 2 tsp Worcestershire Sauce 2 Garlic Cloves = 3 tsp minced Garlic SUBSCRIBE FOR MORE ►► If your like this video and would like to see more don't forget to like, share, and subscribe and hit the bell for a notification of the latest video. My Amazon Store https://www.amazon.com/shop/smokingrillinwitab **** Video Gear and Links **** My Gear Camera 1: https://amzn.to/2vnlVGW Camera 2: http://amzn.to/2CNw8yg Camera 3: http://amzn.to/2FcE9BW Favorite Prime Lens: Favorite Zoom Lens: Favorite Cell Mic: http://amzn.to/2COwPaD Production Tech Desk Mic: http://amzn.to/2GRHbcn Lighting Kit: http://amzn.to/2F2fhxT Neewer 4x 160 LED Lighting Kit: http://amzn.to/2F2fhxT Manfroto Mini Tripod w/universal Cell mount: http://amzn.to/2CPwpkm Echo Dot (2nd Generation): Black - http://amzn.to/2F12OtY Social Media Twitter: https://twitter.com/SmokinGrillinAB Instagram: https://www.instagram.com/smokinandgrillinwitab/ Google+: https://plus.google.com/109955795059123509847 Facebook: https://www.facebook.com/SmokinandGrillinwitAB/ Snapchat: Websites BBQ Sauces and Rubs: www.grillmasterseriesbbq.com Email: SmokinandGrillinwitAB@gmail.com #SmokinandGrillinwitAB #CookinwitAB #SmokinGrillinFam DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows us to continue to make videos like this. Thank you for the support!
AWG Music Promotions
by May 18, 2019
117 Views
Click the link below if you want to donate to PBJ! https://www.gofundme.com/PbjCookingShow Follow Me On Social Media Facebook: https://goo.gl/akvlI4 Twitter: https://goo.gl/g5r56y Instagram: https://goo.gl/MFGC88 Pinterest: https://goo.gl/lNEKzb Easy Oven Baked BBQ Chicken Recipe Ingredients 4-6 Chicken Parts (3 Thighs & Drumsticks) 1/2 Medium Onion, Chopped 1/2 Green Bell Pepper, Chopped 3 Tsp Margarine Or Butter 1/4 Cup Water 1 Cup BBQ Sauce 2 Chicken Flavor Bouillon Cubes 1 Tsp Seasoning Salt 1 Tsp Parsley Flakes 1/2 Tsp Garlic Powder 1/2 Tsp Thyme 1/2 Tsp Black Pepper Instructions 1. Remove excess fat from chicken. Place in a big bowl, then cover with cool water. Add 1 tbs of salt and soak for 15 minutes, then rinse well. 2. Preheat oven at 350 degrees. Place chicken in a baking pan. 3. Season with seasoning salt, pepper, garlic powder, parsley flakes, and thyme. 4. Chop onion and pepper into small pieces. 5. Add to pan. 6. Add 1/3 Cup of your favorite Bbq Sauce. Massage Bbq Sauce and seasoning in well. 7. Add bouillon cubes, butter or margarine, and water or chicken broth. 8. Place in oven and bake for 2 hours. 9. Once done, drain some of the juice in the baking pan. Add remaining Bbq Sauce. 10. Bake for 15 minutes.
AWG Music Promotions
by May 18, 2019
128 Views
5.00
1 review
Click the link below if you want to donate to PBJ! https://www.gofundme.com/PbjCookingShow Follow Me On Social Media Facebook: https://goo.gl/akvlI4 Twitter: https://goo.gl/g5r56y Instagram: https://goo.gl/MFGC88 Pinterest: https://goo.gl/lNEKzb Easy Fast Peach Cobbler Recipe Peach Cobbler Made With Canned Peaches Recipe Get 2 cans of Sliced Peaches in thick syrup Drain the juice from 1 can and keep the juice from the other can Get a big bowl, and poor both cans of peaches into the bowl Add 1/4 cup of white sugar, 1/4 cup of brown sugar, 1 1/2 tsp of lemon juice, 1 tsp of vanilla extract, 1 tsp of cinnamon, 1/2 tsp of nutmeg and stir well Place a pot over high heat and add the bowl of seasoned peaches to the pot Add 1 stick of butter and 3 tbs of cornstarch to the pot of peaches and stir. Allow them to cook on high heat until the syrup thickens up which should take anywhere from 5-10 minutes. Take your pie crust and cover the bottom of a baking pan with the pie crust. Add your peaches to the baking pan, placing them over the crust. Add some of the syrup but not too much. Cover the peaches with another layer of pie crust Poor 1/2 stick of melted butter over the pie crust and sprinkle a tsp of sugar over the crust Pre heat your oven and allow the oven to heat up for 10 minutes Once hot add the peach cobbler to the oven and allow it to bake until it's brown on top How to make peach cobbler with canned peaches
AWG Music Promotions
by August 21, 2018
182 Views
5.00
1 review
Spaghetti & Meat Sauce Recipe Ingredients 8oz Spaghetti Pasta 1 Lb Ground Beef 16oz Sweet Italian Sausage 1 Small Green Bell Pepper, Chopped 1/2 Small Red Bell Pepper, Chopped 1 Medium Onion, Chopped 4 Tbs Diced Tomatoes 4 Tbs Tomato Paste 36oz Spaghetti Sauce 3 Tbs White Sugar (Optional) 2 Tsp Seasoning Salt 1 Tsp Italian Seasoning 1 Tsp Garlic Powder 1 Tsp Black Pepper Instructions 1. Place a pot of water over high heat. 2. Once water comes to a boil, break spaghetti in half. Add to pot and boil for 8 to 9 minutes. 3. Drain water, then sit spaghetti aside. 4. Chop peppers and onion into small pieces. 5. Place a skillet over high heat. Add ground beef and sweet Italian sausage meat.Me 6. Stir and break meat up. 7. Once meat changes in color, add peppers and onions. 8. Season meat with seasoning salt, garlic powder, Italian seasoning, and pepper, then stir in well. 9. Cook meat until well done. 10. Add sauce, diced tomatoes, tomato paste, and sugar (optional) to a pot, then stir in well. 11. Drain oil from meat. Add meat to pot of sauce, then stir in well. 12. Add spaghetti (optional), then stir in well. Follow Me On Social Media Facebook:https://goo.gl/akvlI4 Twitter: https://goo.gl/g5r56y Instagram: https://goo.gl/6CmC3U Pinterest: https://goo.gl/lNEKzb
AWG Music Promotions
by August 21, 2018
177 Views
5.00
1 review
Follow Me On Social Media Facebook: https://goo.gl/akvlI4 Twitter: https://goo.gl/g5r56y Instagram: https://goo.gl/6CmC3U Pinterest: https://goo.gl/lNEKzb Ingredients 6 Lb Whole Chicken 2 Small Red Potatoes 2 Medium Carrots, Chopped 1 Small Onion, Chopped 1 Stalk Celery, Chopped 2 Tbs Butter 4 Tbs Cornstarch 2-1/2 Cups Chicken Broth 1/4 Cup Apple Cider Vinegar 2 Chicken Flavor Bouillon Cubes 2 Tsp Salt 2 Tsp Paprika 1 Tsp Italian Seasoning 1 Tsp Garlic Powder 1 Tsp Onion Powder 1 Tsp Black Pepper Whole Roasted Chicken Instructions 1. Fill a big bowl (like a mixing bowl) up with cool water. Add 1 tbs of salt to the water to create a salt water solution. Sit your frozen whole chicken in the salt water solution until thawed. 2. Meanwhile, combine your broth and cornstarch. Stir the cornstarch in really well until it dissolves. Make sure you are using BIG TABLESPOONS of cornstarch and not small LEVELED TABLESPOONS!!!! This is called a slurry, which is going to create a light gravy for our chicken as it cooks. 3. Get a small bowl, and add your butter and vinegar to the bowl. Then place it in the microwave for 30 to 40 seconds or until butter is fully melted. Give the butter vinegar mixture a nice stir. 4. Chop each potato into pieces of 4. 5. Then chop your celery carrots and onions into smaller size pieces. 6. Preheat your oven to 350 degrees. 7. Once your chicken is completely unfrozen, remove the package of giblets from the cavity of the chicken. You can bake the chicken with those giblets or you can discard them. I personally like to bake the gizzard and neck along with the chicken. Wash and rinse the chicken, and remove any excess dangling fat that maybe on the chicken. 8. Now, you're going to place your chopped vegetables, chicken flavor bouillon cubes, and giblets (if you decided to use them) into a large baking dish. 9. Follow that up by adding your whole chicken. Place your chicken into the baking dish upside down. 10. Rub the melted butter and vinegar mixture onto the first side of the chicken. Flip it over and rub the other side down with the remaining butter mixture and seasonings. 11. Last but not least, add your slurry, then place chicken into the oven. 12. As the chicken is cooking, baste it a couple times. Basting the chicken is what gives it a nice golden brown color. This is a 6 lb chicken we're using so I baked it for 2 hours. The rule of thumb is to bake chicken on 350 degrees, 20 minutes per pound. So because this is a 6 lb chicken, I baked it for 2 hours. 20 mins x 6 = 2 hours!!!! Or you can bake your chicken until the internal temperature reaches 165 degrees. What you do is stick a meat thermometer into the thickest part of chicken to check for doneness. If the thermometer gives you an internal temperature of 165 degrees, your chicken is done. This recipe will work for a chicken weighing anywhere from 5 to 7 lbs. If your chicken is 5 lbs, just reduce the total cooking time and if it's 7 lbs cook it a lil longer than 2 hours.