@roundtable
Swell Roundtable
@roundtable · 2:03

Swell Roundtable: BBQ - The Pleasure The Passion

I'm going to ask each of you to tell us a little bit about the origin story of when you started Barbecuing first and how that became something you just decided was your passion. Yeah. Start there. Let us know when Barbecuing really became the thing that you were like, oh, my God. I can't wait to barbecue next. And from there, I have some very specific questions which I'll get into after this introduction. So thank you so much for your enthusiasm for your talents

Let’s get into the culture of barbecuing #meat #kitchen #bbq #chef #texas

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@Smalltowntxbbq

My BBQ Beginning - what got me started on my BBQ Journey

Beef fajitas or skirt steak, traditional, not steak fajitas, because traditionally, steak skirt steak is one thing. But sirloin, is a different thing. And so for us, it was always skirt steak that we used. And that's kind of how I cut my teeth on that is watching him. So we've got Mesquite smoke going
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@BLUESMOKEBLAIRE
E Blaire
@BLUESMOKEBLAIRE · 4:54

#bbq #pitmaster #smokedmeat #barbecue #cooking

Five, six years now, I have an array of smokers and grills littering my property, and I Cook everything under the sun. And I share the passion with my friends, my families, even people that I meet. I just want them to smile the way I did as a child, the way barbecue made me happy. And so I was always feeding people. And then I realized that I could take this to another level, and I could compete
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@DBPardes
Deborah Pardes
@DBPardes · 1:01

How do you choose the meat you BBQ?

When you hear that clarion call of like, let's have a barbecue. How do you choose the meat you're going to barbecue? And I know there's personal choices for the barbecue that you love the kinds of meats you love to choose. But because it's a round table, and I'm really curious for this to really help people be more empowered in Bull by the horns. Pun intended, I guess. How do you choose the meat you're going to barbecue for a group?
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@Loretta
Loretta Keller
@Loretta · 2:39
We're barbecuing pork shoulder these days for La Ted is larger for our pickup food during this COVID time. So it's kind of an occasional thing, but it always makes me happy. Bye
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@Loretta
Loretta Keller
@Loretta · 3:18
He could startle them and they'd be running through trees. And Angela would come up with something for not one but two and three and many meals. I kind of think of other Sicilian barbecue, which is what I called a photograph I took of him while he was skinning this beautiful big sow who had been fattened up on Acorns in late January 1 year
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@Smalltowntxbbq

Choosing meats - What's available vs. What's wanted

And let me just say this for Texans most of the time, that's not really what you'd call barbecue. Barbecue to us is low and slow. It's just doing that. And sometimes you can kind of eek over into the grilling side of those types of things. But I realized that everybody has a different idea of what barbecue is for me. Barbecuing is cooking low and slow and taking a while to get to where we need to go. Loretta talked about that after they got that south
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@BLUESMOKEBLAIRE
E Blaire
@BLUESMOKEBLAIRE · 4:13

Choosing and Sourcing Meat for a BBQ🐖. #bbq #pitmaster #barbecue

So when they ask for a barbecue, I always have to know who my audience is to know exactly what to buy because it's just so different. But generally, the consensus is you can Cook anything you want, as long as there's lots of pork ribs on the table that makes everyone happy. So it's definitely something exciting. And you always have to think about the region that you're cooking in and who you're cooking for in order to pick your meats and everything like that
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@DBPardes
Deborah Pardes
@DBPardes · 1:25

Key ingredients? AND OPEN this up to PUBLIC https://bit.ly/SwellBBQ

But I actually also just want it for those people who want to understand the key three or four ingredients Besides the meat that go into a great barbecue sauce. Let's just jump into that. And then later on, I think I might go back to the science. So the next question is, what are the three or four key ingredients that you put in a homemade barbecue sauce?
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@Smalltowntxbbq
Typically, Texas is going to have more of a mop sauce, and a lot of places are going to simply either dip the meat that is coming off the pit into that sauce, or they're going to slightly mop that sauce onto the meat and kind of get it wet, so to speak. And that's kind of a vinegar based thing
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@tracidj
Traci Des Jardins
@tracidj · 3:40

DJ barbque

Well, Hello there, Deborah. I am so happy to join this conversation. I'll be a little bit late, and the question that you've posted to us is about barbecue and the own origins in relation to barbecue. So barbecue, to me, has a very complex connotation, particularly in the United States. There's certainly the barbecue traditions that you see in the south and Texas has its own thing going on
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@tracidj
Traci Des Jardins
@tracidj · 3:28

What to grill and barbque sauce from TDJ

And so that goes anywhere from chicken, which one of my favorite go to is achiote paste, marinated, great chicken and achieved a paste. And that is a Mexican paste that you can buy. Premade, rub it all over your chicken and makes a great grilled item. I love to barbecue shrimp
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@Lovebyrds_Steph

Intro, sauces and meat choices

Hi, I'm Stephanie Selena's Bird with Lovebird's Backyard Barbecue in Las Vegas. I'm super excited to be here so I can keep learning and sharing all of my experiences in food. So thank you for having me so a little bit about myself. I grew up in Southern California. Every Saturday, we go to my grandparents house for family cookouts. My grandpa had this amazing custom brick fire pit grill that used charcoal, and I was always drawn to it
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@BLUESMOKEBLAIRE
E Blaire
@BLUESMOKEBLAIRE · 1:56

#bbq #bbqsauce #pitmaster #saucy

But definitely the basis of all my sauces will start with that for competition. I actually use a company. So a small company out of Pittsburgh, that was the first company I found that actually makes barbecue sauces the way I do, and they just do it a lot better. So I've been using them. The owner is Greg, and he's from Fireball BBQ Company, and I food that his sauces are just flavor packed, just power punching that I can use on any type of meat
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@Taylor
Taylor J
@Taylor · 0:39

Need some advice!

I need to start exploring what it's like to grill different types of fish. But I'm a little afraid because I know a lot of fish can be delicate when you Cook it. Any advice would be appreciated
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@Lovebyrds_Steph

Fish, chicken, turkey and pork

If you have maybe a griddle stone or a grill mat type thing, it's easier to flip it so it doesn't fall apart. When you go to flip it and use a spatula when you do it
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@Smalltowntxbbq
I love pork, and there's some great things that you can do with pork, and you can do the big cuts where you're smoking a pork b*** for a good long time and get a lot of shreds off of that and make tacos out of it. Earlier we heard some more info that talked about using some Chipotle and things like that to liven that up. And that's great for the Taco stuff. And so shout out to the chef
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@FrozenSmokeBBQ
Ted Jones
@FrozenSmokeBBQ · 5:00

About me

And it was my grandma really didn't feel like cooking or my mom didn't. So we threw it on the barbecue and had barbecue salmon or barbecue chicken or things like that. So there was no tips or tricks on how to do things. I didn't really have a father figure in my life or anybody to teach me about barbecue. So I kind of just progressed on itself, trying new things, never creating my own sauces, spices until later in life
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@BLUESMOKEBLAIRE
E Blaire
@BLUESMOKEBLAIRE · 1:42

#seafood #bbq #smokedseafood #pitmaster Smoking Seafood

So even if you want to put, like, a little water pan with a crowd boil and some water or even beer and a little pan in your grill in your smoker so that you're creating a moist environment for your seafood, you should come out with great success
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@FrozenSmokeBBQ
Ted Jones
@FrozenSmokeBBQ · 1:45

Smoking Seafood

When it starts to feel dry, then you want to put something over the top of it, some kind of water or liquid that swell, make it so it starts steaming effect. But that's how I do all of our Alaska King crab or salmon. Here you
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@DBPardes
Deborah Pardes
@DBPardes · 0:53

You are on a desert island #imagination #onegoodthing

Wow. I'm just early morning on Thursday, and I just listened to a bunch of these responses, and I'm hungry. Do we do barbecue for breakfast? So I don't know. Okay. I'm going to have a little fun with this next question today. We're starting our promo, too, so it'll be fun for people to come on in. I would love for you all to answer
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@Lovebyrds_Steph

What I would have on a desert island

Good morning, everyone. So I actually do breakfast on my grill, on my griddlestone. Just an FYI. Now, if I was on a desert Island, I would have to say, brisket. Brisket can become burnt in just plain old brisket. Do grilled cheese. And it's just brisket. Did I mention I love brisket? That's what I would have
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@Smalltowntxbbq

#bbqalldayeveryday #smalltowntexasbbq #desertislandeats #nosurpriseshere

It's a huge cut of meat. And if I had everything I needed to smoke it, then great. And I've got a lot of meat for a good while. And the other part of it is because if I was on a desert Island, I know that I'd be far away from home. And when I eat brisket, it always reminds me of home. And it reminds me of my family since we were growing up
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@BLUESMOKEBLAIRE
E Blaire
@BLUESMOKEBLAIRE · 0:33

#bbq #pitmaster Desert island with your smoker #dessert

Hi, Deborah. This is Erica Blair from Blue Smoke. Blair's Barbecue. That's a really interesting question. If I were on a desert island with my smoker and I had one thing, I'd probably actually make a dessert or a I'd probably make a peach cobbler or bread pudding because I know my survival skills are pretty limited, and I'm probably not going to last that long anyway, so I might as well go out on top and enjoy a really great dessert
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@roundtable
Swell Roundtable
@roundtable · 1:41

THANK YOU!! let’s keep this going on each of your SWELLCASTS #yourvoice 🌹🙏

One is that this thread continues because that's what Swell is all about. And the second is that each of you start your own Swell cast, meaning that go to your profile and just drop in a new conversation. Initiate a new Swell and create a topic and invite your friends, your constituency, your family, your customers, your fans, your neighbors, and ask them to join in a conversation about not just barbecue, but anything that you find important in your life right now
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@Phil
phil spade
@Phil · 0:48

Wood or Pellets?

I have a quick question for the group. Wood versus pellets is one better than the other is my gut tells me that everybody would prefer to use wood, but in the day and age of being busy and maybe you have kids running around and can't spend as much time focused on the grill. Are pellets a reasonable substitute? I get the feeling that you're either in Jones camp or the other, but maybe that's not the case. So I just wanted to ask that wood versus pellets
@Lovebyrds_Steph

Wood vs pellets

Good morning. This is Stephanie with Lovebirds Backyard barbecue. Personally, I use pellets just because that's the type of smoker I have. I would love to get a wood burning smoker at some point. I think that they burn faster personally, but I think it tastes a little bit better, but the wood pellets, they do give off some pretty decent flavor, and they're much easier to use and come by. But that's my personal preference
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@Howie
Howie Rubin
@Howie · 1:05

Smoked fish at home

And I'm wondering if you have any suggestions in days of your when I smoke the fish, I would soak it in a brine for 24 hours and then I would put on a dry Rubin and then put it in the smoker for about 4 hours. And it turned out absolutely fantastic. And I would like to be able to do it on my small gas grill, but just haven't been able to figure out how to get it quite right
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@Smalltowntxbbq
So at Phil. Thanks for joining the conversation, brother. We appreciate you being on here and love the reply from our Love Birds barbecue from Stephanie. Good stuff. She knows about the pellets. I've been a stick burner, had a gas grill years and years and years ago. Don't have one anymore. Three offset smokers right now, and I have a Smoky Joe just for doing a couple of steaks when I don't want to fire everything up
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@Smalltowntxbbq
So a lot of people were like, Well, I don't know how I can smoke a brisket or I don't know how I can smoke a pork b*** on a Webber kettle or a small kettle, or maybe a Smokey Joe for maybe like some chicken or half rack ribs or something like that, or maybe a fish. If it's just one fish, then yeah, the Smokey Joe would be fine
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@FrozenSmokeBBQ
Ted Jones
@FrozenSmokeBBQ · 3:16
I don't have to worry about wind or rain or anything like that with the pellet smoker. So I really focus on the flavors of the meat and how to adapt with the pellet, adding a smoke tube for more smoke. Blaire, if I want it, but you get that thin blue smoke on there and it is just amazing. Like yesterday I did a twelve pound brisket, took 16 hours and I was missing that thing every 30 to 40 minutes just to maintain it
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@FrozenSmokeBBQ
Ted Jones
@FrozenSmokeBBQ · 0:45
So I thought I'd give a quick question out there. So I'm hooking up with Mason Hill Cattle Company and they are Wagyu farm. So my question kind of everybody to Wagyu or not to Wagyu. So that's getting new into the Wagyu game in Alaska. We don't have that kind of stuff. So this is going to be interesting working with them out of Oregon. But I just want to get everybody's thoughts on my go. I've never had it
4
@Lovebyrds_Steph
So that's why I compare it to a brisket. I've not personally prepared a Wagyu, anything, just a little bit pricey. But I've had it at a friend's house, and I have had it at a restaurant. And it's pretty d*** delicious
2
@Smalltowntxbbq
At Frozen Smoke BBQ. Hey, brother, it's so nice to hear your voice, and it sounds like you're having a great time up there in Alaska. I have to be quite honest, being here in Texas with the hundred I was in 111 yesterday here in Texas, and I really envy you right now. But in regard to Wagyu, as far as Wagyu is concerned, I've had some experience with Wagyu that is amazing
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@madmuttsbbq
Brian Miller
@madmuttsbbq · 3:17

Mad Mutt’s BBQ Intro!

Hello. Hey, everyone. This is Brian Miller from Mad MUD's Barbecue. I am the head pit master of Mad Mutts competition barbecue team. I was actually introduced swell by Erica from Blue Smoke, and she told me that I needed to be a part of this. So here I am. I know I'm a little bit late to the game, but my beginnings started about four years ago
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@Swell
Swell Team
@Swell · 0:15

Welcome to Swell!

@madmuttsbbq
Brian Miller
@madmuttsbbq · 1:54
And it's nothing to take the internal temperature of those briskets to 211 to twelve, sometimes higher. Some of my best briskets that I've ever cooked finished around 212 on those Aka ushis. That being said, you really cannot compare a Wagyu to a primer of choice. They're just a world of difference. And if you ever feel like splurging and want to give it a shot, I know it's scary
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@roundtable
Swell Roundtable
@roundtable · 0:43

Trends for Fall BBQ?

Hey, Brian, welcome to the roundtable. This is such a great flow of conversation. I want to remind everybody to hit the share button and send this out to your fans so that we can keep this conversation going. It might be our long, longest roundtable yet, so let's keep it going. Just hit the green share button below and then let's see how many people come on and talk about this delicious food. I also have a question about seasons
3
@Smalltowntxbbq
It just runs you down and tires you out. So at any rate, that's kind of where we are for the seasons as far as what we're going to have. And the great thing about that is that all of that stuff is very sustainable simply because they do put a hunting season out there. Feral hogs are not going anywhere anytime soon. So like I said, you can harvest as many as you want, but let me know what you think
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@FrozenSmokeBBQ
Ted Jones
@FrozenSmokeBBQ · 2:22

Fall Cooking

Sorry I'm a little late to the game on the trends for fall BBQ, but I've been on vacation. No, like no swell service. Then I've been with Mason Hill Cattle doing their ambassador stuff. Then I have a few days and I'll be be out Moose hunting for about two to three weeks, depending on how the season goes. But I wanted to answer the fall barbecue. So fall barbecue for me doesn't really change anything
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@FrozenSmokeBBQ
Ted Jones
@FrozenSmokeBBQ · 2:54

Jerky

Instead of just water it'll have like a beefier tastes kind of weird mixing it with mousse, but hey, it is what it is. It's better than chicken or the pork broth, but I have that going on now. So. So any tips and tricks will be great. I'll let you guys know how it turns out I'm going to smoke it tonight and give it a try
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@FrozenSmokeBBQ
Ted Jones
@FrozenSmokeBBQ · 2:35

Sous Vide

I have a chicken on right now that I just put in chicken broth and some different seasonings and Ziploc bag and put it in a sous vide. But I have yet to play with that feature of smoking meat for a long time, freezing in ziplock bags and then basically rehydrating it, kind of basically reheating it up in a sous vide. I'm going to give it a try for this hunting. I'm making a brisket and pulled pork tomorrow
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@BLUESMOKEBLAIRE
E Blaire
@BLUESMOKEBLAIRE · 1:22
Hi, Deborah Mack and Ted, this is Erica Blair from Blue Smoke Blair's Barbecue. I definitely wanted to jump in on the fall cooking conversation. Fall is one of my favorite seasons, probably because I was born in September. So the first thing I saw, but I tend to incorporate a lot more vegetables into my fall cooking, especially fruit vegetables. I really go for the colors. I feel like your food reflects nature and the season that you're in. It's almost like a mirror
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@Smalltowntxbbq
Happy birthday month. Blue smoke, Blairs barbecue. Erica, that sounds so good. The stew and everything else that you were talking about. I was like, like, yeah, that sounds like exactly what you'd want in the fall. I tend to think that for me, at least it's probably going to be more like, end of October, beginning of November, because the weather here stays fairly warm through that time
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