Knox Ave Barbecue Videos

FLUFF UP YOUR COALS! - It's a small detail but an important one. Often times I hear from people that their steaks or burgers are coming off grey even though they had the vents open and added more coals. Allowing the coals to have enough space to breathe is a key component to keeping a long lasting hot fire. Just like when building a fire in an offset, you need enough space for air to travel to keep the logs burning hot. #pitmaster #bbq #protips #BBQ #picanha #bbqlife #grill #bbqlovers #steak #pitmastertips #texasbbq #brisket #firemanagement

How To Cut Picanha Steaks! - Finding the grain of the muscle is important to ensure the most tender bite when it's finally being served. And the smell and the color of the cold smoked picanha is cool. #pitmaster #protips #BBQ #bbq #picanha #grill #pitmastertips #bbqlife #steak #bbqlovers

Italian Salsa Verde Version 1! - For a really smooth salsa verde the key is to drizzle in the oil as if you're making a homemade mayo. It has a beautiful color with a velvety texture with all the flavors you're looking for in an italian salsa verde. #bbqlife #protips #steak #pitmaster #pitmastertips #BBQ #bbqlovers #picanha #grill #bbq

Cold Smoked Picanha! - Recently I've seen a lot of cooks going back to using cold smoking to add extra flavor and color to their bbq. I don't think that a step like this is necessary or even preferred. Some may say that it's too smoky, but I always find smoked steaks lack the flavor I'm looking for. Give it a try and let me know what you think. #bbq #protips #grill #bbqlovers #pitmastertips #BBQ #pitmaster #bbqlife #steak #picanha

NEVER STOP LEARNING! - This conversation was so fun. Even though the terminology that we use is different, the theory of how we think about the technique is similar. No matter how much you know about any topic or skill, it's important to learn how explain it in an another way and also to solidify your ideas. There's so much we talked about for over 30 mins that I wish I had mentioned during the shoot, but those thoughts didn't come to mind until we had this talk. Nerd out about barbecue, folks!

BRISKET FINALE! - Shooting videos is awesome, but what I love most is feeding and educating people about barbecue.

Hitting Rib Bones Is So Frustrating! - Luckily when it mattered the most I got through an entire rack of ribs, but I love capturing these moments. WE ALL MAKE MISTAKES! WE ALL HIT BONES EVERY NOW AND THEN! But those ribs were incredible. I'm so happy how they turned out. Hahaha.

Behind The Scenes With Chefsteps! - I love working with other people to see their workflow. With so many people working together it had to be planned meticulously. At the end of the day though, the most important part is that we had a good time.

PEPPER GRIND EXPERIMENT! - This was honestly so cool to see. I've never really tried to do this and I'm glad I got to work with Nick on this. After doing this I see why pepper can be so expensive. I learned so much, and made me thing about so many other ideas Go check out the full video on Youtube to see the full experiement! #protips #bbqlovers #texasbbq #BBQ #pitmaster #grill #bbqlife #bbq #brisket #pitmastertips

I COOKED WITH CHEFSTEPS! - Prep as you guys know is always important, but trying to plan a video shoot with so many moving parts is another big challenge. Trying to schedule multiple long cooks in a span of 2 days takes A LOT to planning. Also make sure the food comes out perfect with cookers you rarely use for a channel like chefsteps was also making me a bit nervous, but that's when you accept the channel and remind yourself you've done this literally thousands of times before! #bbq #BBQ #pitmastertips #bbqlovers #bbqlife #protips #pitmaster #grill #brisket #texasbbq #ribs #burger

Prepping Picanha! - I like to keep the prep super simple. Find one that's a nice uniform shape and has full fat coverage over the top. Like many pieces of meat, bigger doesn't necessarily mean better. This one is on the larger size, but the two things I'm looking for in a good picanha were there. #grill #protips #bbq #pitmaster #pitmastertips #BBQ #bbqlovers #bbqlife #picanha #steak

Picanha is Dope! - It's such a fun cut, but there a few things that I think make this cut from being good to great. I show you one version that wasn't the best and what I did it fix it. Check out the full recipe video on my YouTube channel! #protips #bbqlife #pitmaster #bbqlovers #pitmastertips #BBQ #bbq #grill #picanha #steak

Merguez Pita! - The sausage alone is good, but with all the crunchy veg, the two sauces mixed and the warmed, toasted pita it was SPECTACULAR! Go check out my merguez video on Youtube for the whole recipe. You won't be disappointed. #pitmaster #bbqlife #bbq #sausage #pitmastertips #sausages #BBQ #bbqlovers #protips #sausagedogsofinstagram #merguez

Merguez Sausage! - It's not a type of sausage I see very often. It’s a spiced and spicy lamb or sometimes beef sausage from the northern region of Africa. This won’t be a traditional merguez, since it’s usually not smoked, but I think mixing traditional flavors with barbecue techniques will create a familiar but slightly different experience. This unexpectedly became one of my favorite bites of food that I’ve made recently. #bbqlife #pitmaster #bbq #protips #bbqlovers #BBQ #pitmastertips #sausages #sausage #sausagedogsofinstagram #merguez

Can This Youtuber Barbecue? - He killed it! There's a lot of good info out there, just follow the instructions of people you trust, and don't try to do too much. Keep it simple, and work on trimming, seasoning, and fire management. If you can do that, you're going to make great barbecue. #bbqlovers #pitmastertips #grill #bbq #brisket #texasbbq #pitmaster #bbqlife #BBQ #protips

Does My Brisket Look Dry? - A brisket doesn't need to be wet. A wet brisket can indicate a poor cook, or tricks for better presentation. But a brisket that looks a bit "drier" doesn't necessarily mean a dry brisket. #brisket #texasbbq #BBQ #protips #pitmastertips #bbqlife #grill #bbq #pitmaster #bbqlovers

How Long Do I Rest Brisket? - The short answer is, as long as you can, but don't over think it. While a longer rest can help improve the texture of the brisket, don't try to hold a brisket more than 24 hours. As long as it's cool down enough it's ready to eat. #brisket #BBQ #bbqlife #pitmaster #texasbbq #pitmastertips #grill #bbqlovers #bbq #protips

Add Tallow To Wrap? - It's up to you. I personally don't think it makes that much of a difference. It's not as simple as just adding tallow. There are other things you have to consider. Did you season enough? Did you render enough fat? Did you expell enough moisture? Did you wrap tight enough? Did you add too much tallow? Every step matters and brings up other things to consider. #texasbbq #BBQ #bbqlovers #brisket #pitmaster #grill #bbqlife #protips #bbq #pitmastertips

How To Read Your Smoke! - Your smoker can tell you what may be happening. Quite literally a smoke signal. The color and density of the smoke can give you an idea of the temperature of your fire. Every smoker is going to be slightly different. Find the sweet spot for yours. #pitmastertips #bbqlife #pitmaster #brisket #bbqlovers #texasbbq #bbq #BBQ #grill #protips

Do I Need BBQ Tools? - When beginning, use the tools that make you feel confident. As you continue to become more confident, I would try removing tools as you go. Learn to cook with your sense more than learning on tools and numbers. #bbqlife #bbqlovers #grill #BBQ #texasbbq #bbq #brisket #pitmaster #pitmastertips #protips