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  • got a brisket on

  • but before we got to this point we had to modify this cooker and season it

  • and that's what we're gonna learn how to do today on barbecue with franklin

  • today we're going to be working on this off set cooker it's also called the stick burner

  • it's called the stick burner because it doesn't use gas it doesn't have propane

  • gas it doesn't have the electoral elements

  • is only fire that goes in here and that's the way it outta be

  • and one of the things we are going to be modifying today

  • is we're going to drill a hole here we're gonna actually put a decent thermometer on

  • cuz you can't really cook unless you know how hot you're cooking at

  • we're going to open this deal up

  • try and eye-ball how much room the brisket is going to take up its going to be

  • right about here

  • and then we're going to look at it and if we are doing a three inch stem we want it to be

  • about an inch inch and a half above the grate cuz that will be right in the middle of the

  • brisket

  • kinda eye-ball it right about here

  • come over here

  • our brisket came about up to here

  • so we are going to drill a hole right about here

  • we'll take a little sharpie

  • make a little dot there so we don't mess anything up

  • and let's get a drill and drill away lets do this

  • we've got a drill any old drill will work fine

  • it'd be easiest if you have a whole saw kit

  • and thank goodness i do have one

  • this is going to work out really good

  • this is our thermometer its got a three-inch stem because we got a pretty small

  • cooker that's a half-inch M-P-T thread

  • so you gotta find something that's big enough for that to fit through

  • I believe it ought to be this one

  • It's a one inch hole saw so this is just the right size

  • so we are going to get a little meandrel on there

  • get this thing

  • and there we go, lets go drill a hole

  • so we're going to drill this hole right here

  • so we are going to start off

  • all right

  • don't touch that because it's

  • hot. Gunna add a thermometer

  • its in the wrong spot there's several different kinds you can get this cheaper one

  • here's about twenty dollars so most likely this is going to be the easiest

  • one to find you can get this in the national chain stores across the country

  • these are the kinds I really prefer, it's a tell true

  • it's a really good one these cost about fifty bucks

  • and this is kinda considered to be the creme de la creme and this is a ashcroft

  • the benefit to an ashcroft is

  • you can calibrate it. it has a set screw on there so you can constantly make sure that

  • it's reading exactly

  • the way you want it to

  • although i think these got a little off pretty quick so i do prefer the tell trues

  • i've never had a tell true get off and i've been using these things for a long

  • long time

  • for this cooker

  • we're going to do old country barbecue pits

  • smoker ang grill three-inch temperature gauge

  • alright so here's a thermometer we've got a hole drilled we're gonna unscrew

  • this nut

  • if you order one of these things online be really really careful that you order

  • this nut if you need it because they don't come with it and i have ordered a bunch

  • of these things and not had a nut to go with it

  • fortunately I can get around it pretty easily

  • well I have a little shop here

  • we'll kinda put that thing through

  • thank goodness the hole fits just fine

  • you don't want to get this thing crazy tight

  • for this

  • there you go

  • problem solved temperature gauge is between the meat and the heat

  • so you know it's going to be cooler over here it's always gonna be hotter here

  • you cant burn anything up if you pay attention to it and it's right at meat level

  • you wanna make sure that you don't turn it by the gauge because if you do

  • you'll throw off the calibrations and you just wanna leave it as simple as

  • possible and just not even mess with it so

  • that's a perfect placement for a thermometer

  • alright, so now that we got this thing modified we're going to burn it our we're gimma

  • get it seasoned if you will

  • and the reason why we do that is because there is oils and paint and all this nasty stuff in

  • there so we need to burn it out to make it safer food it appears form here in texas

  • I'm going to light this fire from shoveling out coals from an existing fire. Let's do this

  • oh hot coals

  • fortunately I have the luxury of shoveling out coals from other coal beds but if you don't

  • you can always use charcoal and use a charcoal chimney and get it started

  • shovel them in there and then throw some wood

  • chunks in there

  • alright, so now that I god some wood chunks on the coal bed

  • we're going to let this thing sit about 250 or 300 degrees and how do you know how

  • hot?

  • new thermometer

  • we're just going to let this thing ride until it doesn't smell like burning paint

  • anymore

  • did you happen to see our episode on trimming a brisket

  • well if not, somewhere on this screen there is something to click on. click on that

got a brisket on

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B1 中級

フランクリンとのBBQ:スモーカー (BBQ with Franklin: The Smoker)

  • 38 3
    周真玲 に公開 2021 年 01 月 14 日
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