IT FINALLY HAPPENED!

unfortunately we weren't able to film this the last time but it finally happened [Music] all right nine o'clock brisket's looking good let's take it inside the trailer so we can wrap it up back [Music] all right we're gonna go ahead and wrap our pork right now got some hopefully you can see that in the camera yeah money looks really good [Music] pork looks good hopefully you can see that in the camera nice color let's get it inside all right pork and ribs as you guys know for us are very similar so go ahead and put down some butter hopefully this is enough this should just barely be enough [Music] sugar in the Raw [Music] now with my monies you can kind of see that it's separating a little bit here so I'm going to go ahead and see if I can't kinda trim this up now just a bit it's obviously not done yet but I do want to be able to take some nice slices in the end without having to mess with it too too much so see what I can do here and the reason I'm doing this today is because I noticed that we had a little bit of Separation there and uh I really want to try and get some good round medallions in the end without having to manipulate them in the end it's like one less thing I gotta worry about really kinda now we'll go ahead same process as the ribs and the full butt it is currently exactly 9 22. after this we're going to go ahead and start the chicken cooker [Music] I'm just going to go ahead and finish this off [Music] I can see my daughter laughing out of the corner of my eye because of the noise we're done there [Music] all right take a little bath so now what I'm gonna do is I'm going to go ahead and probe right here [Music] into what feels like the middle of that money muscle currently I'm sitting at 170. 170 degrees so we still have about 30 degrees to go and I started using these right here I bought them at Sam's and what I like to do is just kind of line it up a little bit get some scissors and just cut a little slit where my probe is running out of and that way I got a good seal on this it's been working pretty good I mean this is what maybe our third cook off doing it probably that but I really like I like this so if you guys find these at Sam's try them out see what you think we'll go outside now and we'll go directly back on to the smoker [Music] all right 9 45 we're gonna go ahead and get our chicken drum nice and hot we're gonna cook on the 30 gallon again exactly the way we did last week try for similar results hopefully a little bit better this week but uh you know I don't feel like a nice place takes us out of the picture so I'm completely fine with whatever happens today so I got this little thing off of Amazon I think it's really cool I'll put a link in the description but it helps get the drums pretty hot pretty quick I'll leave it on here for two or three minutes and then we'll kind of be okay and just kind of let let it get up to Temple I'm hoping to get around 300 degrees is good here because you know my Great's here and it's going to be pretty hot in there no matter what all right [Music] we're gonna go ahead and check on our ribs real quick just to see where they're at take one out at a time yeah so those look pretty good I ain't gonna lie but I want to feel them and I want to look at the back side yeah those are probably if not done very close to it so I just want to feel a little bit they're definitely close to done but I want to go a little bit longer so we can go 15 to 30 more minutes on this rack foreign [Music] looks really good actually oh that's hot [Music] same thing I'm gonna say they still need another 15 to 30 minutes no same thing yeah 15 30 minutes all right time to season up chickens so I'm gonna season them directly on the grate that I'm going to cook them on first I'm going to hit them with some Pam I'm gonna kind of rub it in one of the things I've been noticing well we only did half Birds last weekend but one of the things that I notice is a lot of the seasoning that you actually get right here in this crevice moves around and kind of flakes off really really easily and I don't want that to happen this week so I just wanted to add a little bit of Pam here we're going to change it up just a little bit I want to go a little more savory so I'm gonna go southern belle all over this bird [Music] so now what I am going to do is I'm going to go over with a really really light layer of hospitality maybe they just get a little pop of red and that's exactly what I'm doing for my birds we got about 13 minutes until we're gonna put this on the drum so I'm just going to manipulate everything to where I know it's going to hold its shape really well and that's it [Music] thank you [Music] thank you [Music] [Music] [Music] thank you [Music] thank you [Music] thank you [Music] it's hot but try it [Music] we just turned our chicken in and overall we did think that it was pretty good I loved the presentation on it we went super simple today we tried a little bit of a different seasoning with Southern Belle and then we'll just use one sauce for our bird we're really hoping to impress the judges [Applause] [Music] [Music] [Music] thank you foreign [Music] so this is going to go on the bottom [Music] all right oh those are tender yeah I'll get you one as soon as I can little man [Music] [Music] [Music] thank you today I was pretty happy with our ribs we had a lot of them to choose from we ended up going 10 Deep we've been liking to put 10 in the Box every single time that we can I thought that there was a great flavor on them we added some smoke flavor in the end with those pellets but let's see what they thought out there I don't all right yum yum yum yum yum yum yum yum yum yum yum [Music] [Music] [Music] [Applause] [Music] thank you [Music] ready [Music] all right these are gonna be hottest food that is [Music] what's up [Music] thank you that's two weeks in a row that the pulled was just way too many to leave out of the box today we were really happy with our pork overall hopefully they think the exact same thing in the judge's tent [Music] thank you swimmers [Applause] [Music] foreign [Music] okay [Music] [Music] thank you [Music] brisket is in and overall I'm extremely happy with the way that the cook turned out that's the only thing that I'm looking for every single time we compete as long as I'm happy with the process as long as I'm happy with what we did I'm completely fine with the results that's the way that it's been feeling lately we've been trying specific things so it's time to go to Awards and see how we did oh here we go again [Music] let's do it one more time [Applause] [Music] one match their adventures in my kitchen with too much scramble it 3 A.M and the pot's still still [Music] [Music] again [Music] [Applause] [Music] thank you [Applause] [Applause] [Music] oh here we go again [Music] and there you have it it finally happened we were able to film getting a grand champion on the YouTube channel last time unfortunately when we got our first GC we weren't able to get it on camera because we left the mic at home but it's all good we were able to grab the second one we were able to go back to back which is incredible I was extremely nervous for this one especially after coming off of a GC I felt like people would kind of be looking at us seeing if that maybe we were the real deal or maybe we were a fluke I still don't think we're the real deal at all whatsoever there's a lot of Great Cooks out there a lot that are cooking very good right now but I think that we got a little bit lucky we hit the right tables and we always hopefully are turning into good food as always we really appreciate you guys tuning into this video if you guys want to see any specific meat you gotta let me know in the comments down below thanks and we'll see you on the next one again [Music] [Music] let's do it one more time

Channel: Gulf Coast Smoke

Views: 3,410

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Id: 4vCtM7HPbIY

Length: 22min 19sec (1339 seconds)

Published: Wed Sep 27 2023