Sous Vide BBQ Brisket Recipe! | Smoked Brisket

David Pumpkini
David Pumpkini

Not sure if anyone else experienced the same, but because Gregg is first BBQ guy I subbed to, all the others sound weird or fake. I really like Gregg's voice and his non-aggressive way of presenting his culinary discoveries. Once you go BallisticBBQ, you don't go back.

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The BBQ King Yeah We’ll See Mate
The BBQ King Yeah We’ll See Mate

Yeah true

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Ballistic BBQ
Ballistic BBQ

Thank you and yes, you mentioned some of my all-time favorite channels!

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David Pumpkini
David Pumpkini

*+Mother's BBQ* I am from the UK and his calm demeanour towards cooking and his presence on camera could well earn him a TV-chef position with BBC or Channel4. 👌😎

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Mother's BBQ
Mother's BBQ

He alright!

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David Pumpkini
David Pumpkini

*+Baby Back Maniac* Sometimes I wonder what would have happened if he said "Nah this youtube thing is not for me" and never created this channel. Am pretty sure there is a parellel universe where this happened already and WW3 was in its 4th year. All food rationed, no fresh meat.

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Jeff Vader
Jeff Vader

Hey Greg, try smoking before you sous vide, then sear it once done. Ive seen others do this and get a good smoke ring. Having said that its the taste that counts, which I cant taste your but I will certainly take your word for it!!!

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Adam p
Adam p

what kind of pit did you smoke on and how can you get a darker smoke ring ???

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Issac Frutos
Issac Frutos

Bro.. You took a bite then edited it out..? Come on man.!

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Issac Frutos
Issac Frutos

Ballistic BBQ ... I understand the whole chewing thing but you put so much effort into your videos.. to me that’s the human element we crave. We want to see your expression because 9 time’s out of 10 it’s going to taste so delicious.. that we too can “taste” it along with you! Because along with expressions come the official review.. the different flavor profiles, etc. thanks for the reply! Just Subscribed!! Keep up the good work.. I’m learning from you! Thx brother!

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Ballistic BBQ
Ballistic BBQ

I cut out the chewing part based on viewer feedback. A couple years ago I took a poll, "Taste Test or No Taste Test" and overwhelmingly the response was, "Do a taste test, but we don't want to see (or hear) the chewing". So, that's what I've been doing for a while now. What is your suggestion?

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Adam Rutkowski
Adam Rutkowski

Wondering if you can tell me your preference: Yoder YS640, Lone Star Upright Offset, or a Yoder stick burner?? I’m not scared to invest time in my cooks. Do you have trouble with uneven temp zones on LSG upright?

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Derek Johnson
Derek Johnson

Question: I started one last night. Smoked it for about 2 hours, then started the sous vide process. We didn't butcher the meat before bagging it so it's just an 18lb hunk of meat. Should we sous vide it for a longer time?

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St. Rain
St. Rain

Only thing I might do different is smoke first then sous vide. That way the vacuum serves to allow flavor to penetrate the meat further

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William P Hall
William P Hall

A quick brine in pink salt will create a beautiful smoke ring- Sous vide is a great way to go!

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Gerald Gordon
Gerald Gordon

What is the benefit of the souls vide if you are using the smoker anyway? Seems silly.

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Melissa-Jayne Porter
Melissa-Jayne Porter

*Legit perfect food every time.>>>**do7.info/jyis** Kinda hard to figure out the first time, but once you've got it down, everything you cook with it is great.*

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Ksa004
Ksa004

loving it is

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BBQ For Beginners UK
BBQ For Beginners UK

Just bought the digital version of your book. Will soon by the kit and try this here in the U.K. cheers !

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Roosterslayer 1
Roosterslayer 1

Hey Greg, have you ever used the Sous Vide to warm up BBQ, something that has been cooked to finished and just needed re-heating?? I hate warming up left overs in the microwave, sometimes I just warm them up slowly in the oven and that's ok, but I thought maybe this would be a great way to do it without drying meat out or making it chewy or whatever. Any thoughts??

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Carlos Montautti
Carlos Montautti

Roosterslayer 1 I have been doing sous vide for a couple of years. I always reheat my left overs with the sous vide. Takes it right back to perfection.

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Tamir Almeida
Tamir Almeida

Looks like a perfect cooking point and tenderness. How is the smoke taste compared with a straight up smoker brisket? My concern would be the smoke ring...

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D Sanchez
D Sanchez

Man alive I wish you lived next door to me. Although you would hate that cause I would always be asking over the fence "whats for dinner mate" and making myself at home ..... at your place.

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Bill Walden
Bill Walden

Great video. Almost all smoking videos for brisket take the final temp to 200 or slightly higher. I assumed this is to get the meat tender. Do you go for a final temperature? If so, what?

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RTM
RTM

Hey Greg, that brisket looked awesome! I have been wanting to try Sous Vide for a while and like you said the prices have become much more reasonable for the cookers. Have you ever tried a Spicy beer? Definitely a unique experience, I'm curious what you would think of it. Cheers!

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I agree with you
I agree with you

Ayee Harry Soo beef rub! Dope brisket mannn

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mario lopez
mario lopez

have you tried first smokint it for a couple hours then throw int he sous vide to finish?

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CapeVoice
CapeVoice

Greg, do I need to separate? If I do it whole does the time change?

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Paul Harris
Paul Harris

Hey Greg, my girlfriend likes brisket but hates the “bark” for she think it’s burnt which according to her logic causes cancer. Do you think this is better for me to cook it for her then?

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Ballistic BBQ
Ballistic BBQ

For sure! This doesn't develop as deep of a bark as traditional BBQ. Another option would be to simply wrap a little early when on the BBQ.

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Mother's BBQ
Mother's BBQ

Great job on that. I need to get me a Sous Vide gadget.

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J. R.
J. R.

Thank you for this fantastic video I have done quite a few sous vide barbecue hybrids like pulled pork and ribs which all turn out fantastic but I have been very hesitant with brisket because it's such an expensive piece of meat but now I will try the fusion after seeing this video

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Randy Ceasar
Randy Ceasar

I was watching your video and happen to notice that your Yoder was very shiny, did you oil the out side?

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Ballistic BBQ
Ballistic BBQ

I treat it the same as my stick burners. I'll hit it with some PAM and rub it down with a towel after my cooks, as it cools down.

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photoobject
photoobject

What is the make and model of the vacuum sealer, please?

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Ballistic BBQ
Ballistic BBQ

It is the VacMaster VP210.

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Adrenaline Barbecue Company
Adrenaline Barbecue Company

Brisket looks awesome! I'm 12 min in where you mention the smoke ring. Try SV at 140 F for 48 hours (or close to 48) instead of 150 F for 24 hours. That lower temp will leave more myoglobin in the meat, which is the liquid that reacts with smoke to form the smoke ring. I've won a bet with someone before that didn't think this would work, but it does!

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Franken Stein
Franken Stein

I've watched a bunch of your videos and loved this one. Would you consider making us a patty melt please!!! I love the burgers but also love to eat a patty melt once in a while. I got hooked on Culver's sourdough patty melts. I'd appreciate it very much if you could do that. I searched your channel for them, but didn't get a result. Thanks for all of the great recipes, I've made several of them and they are right on man. It would be really great to see your twist on an amazing patty melt..

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Cyka Blyat
Cyka Blyat

What do you do with the trim? Seems like a waste to throw it out

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Rob Betzold
Rob Betzold

Hey Greg, I also have an Anova and I love it. I've been using the immersion method so far though. Can you elaborate about how your vacuum sealer improves your result?

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1992pv
1992pv

love your knife and love your book

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Smoking TarHeel
Smoking TarHeel

The brisket looks awesome, Greg and congrats on the new book. (I just received it today and am impressed) I can't wait to try some of the recipes. People, buy Greg's book already!

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blink555
blink555

what size container are you using? I'm unsure what size to buy

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Ballistic BBQ
Ballistic BBQ

6.5 Gallon (26 quarts) 12.8W x 21L x 8H Inch

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daniel haynes
daniel haynes

That's what she said about my balls 😂

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geniuschen902074
geniuschen902074

Absolutely appreciative to what you've done for this channel

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Daddy Oh
Daddy Oh

I would try it similar to my tri tip method. Hi smoke Lo temp first (if your smoker has this) for about 3 to 5 hours for a ring and then setting the bark. Then sous vide. Then a very quick sear on iron with a little oil. Best tri tip I've ever had this weekend. I'm curious how the brisket will do.

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Matt Jones
Matt Jones

I’ve seen people smoke first for color/ring and finish sv, what is your experience going the opposite order?

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Ballistic BBQ
Ballistic BBQ

I'm going to give that a try. I have just been concerned about losing crust during sous vide, but I guess I could give it a quick sear.

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Scott Galt
Scott Galt

Notification bell doesn't work no sure why. Great cook!

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BBQ Crasher
BBQ Crasher

Sous Vide Everything don't worry I love your videos! Happy to see more Sous Vide vids on YT! Tku for explaining the circulator and the balls. #bbqcrasher

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Enrico jaun
Enrico jaun

Big fan of sous vide brisket.  So far I have smoked first before the sous vide cook.  I should try comparing the order of operations.  Regardless, it tastes like the brisket I got in Austin to me.

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Cooking With Ry
Cooking With Ry

The only rule is make it taste good. Whichever method gets you there is a winner, and combining two that work together gives you what you showed. Really beautiful cook there ( I type this as I'm looking sadly at my turkey sandwich for lunch) :)

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Sous Vide Everything
Sous Vide Everything

I agree, Sous Vide and BBQ were made for eachother. As always love your work my good friend, keep it up!

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Hugh Jafro
Hugh Jafro

Two awesome YT channels!!

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Ballistic BBQ
Ballistic BBQ

Thank you for stopping by Gustavo! Cheers brother!

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saul vilchiz
saul vilchiz

Sous Vide Everything Guga! Love your vids

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Random Acts of Cooking
Random Acts of Cooking

Hey Greg, I couldn't quite hear the smoker temp. Was it 250 or 350? I just happen to have a brisket in the freezer that I'll give this a try with next week. Your finished product looks awesome! Did you save the sous vide juice to make a red wine au jus sauce?

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PhilippF
PhilippF

Did you ever thought about smoking the meat first for a couple of hours and sous vide it afterwards???

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Rina Dy
Rina Dy

Hi! I'm from the Philippines, my son love to eat smoke bbq, as i research recipe in youtube i found your channel, i already tried one recipe from your blog and it really taste good although some are just an improvise coz i can't find exact ingredients you are using. I hope you can teach me how to reheat leftover especially when i already put it in a freezer without affecting the texture and juiciness of the meat! Thank you and God bless! Pls continue to share more delicious recipe!

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orbits2
orbits2

Aside from tasting the beer how did the brisket taste ?

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MNOcean
MNOcean

After 49 seconds you’re such a douche that I paused the video to make this comment.

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Robert Zeurunkl
Robert Zeurunkl

Why on earth would anyone want a cooking appliance that you can't use except with a phone app? That sounds like the most outlandish idea ever. I have the Anova cooker, and like this guy says, "you turn the dial, dial in the temp, press start". Done.

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Robert Zeurunkl
Robert Zeurunkl

One thing that works for me, if I want liquid in my vac sealed bags. Say, I want a couple ounces of liquid smoke, or perhaps some beef broth, or liquid aminos. Freeze them first in an ice cube tray. When frozen, put them in the bag and seal it. I'd wager that if you wanted to, you could even freeze a full bowl of soup and successfully vac seal it.

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1984 BBQ
1984 BBQ

Great looking Brisket Greg !! It looked so good ... I'm really surprised how well it turned out ... that sovs vid method is pretty cool. I'm going to have to invest in one I believe...cheers brother

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Czitus The Zep
Czitus The Zep

Who's also looking for SVE related comments? 😁 KILLER results 👌

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Adam Salzwedel
Adam Salzwedel

Thanks Greg. I don't see myself ever getting sous vide or pellet pooper, but you make strong case and I enjoy your video either way.

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Bob Hardick
Bob Hardick

Just curious, What was the brisket temp when you took it off the smoker?

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Mike Cushman
Mike Cushman

I like Ballistic BBQ but you don't need all this fancy stuff to do good BBQ but if this is what he like  and if it make him fill good then more power to him but it not for me.

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outlawlaw
outlawlaw

I really like the possibilities of this type of cooking.

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Tom McKevitt
Tom McKevitt

Greg, in business when you disrupt the status quo, fortunes have been made, possibly you are disrupting the status quo in BBQ? Just ordered your book to add to my collection and certainly use. Cheers!

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thegoldstunner
thegoldstunner

Greg, what are you doinggg!! bla bla bla ;)

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Daniel Raidt
Daniel Raidt

I just made some baby back ribs, Smoked in a Master built electic smoker with Hickory chips at 160 for 3 hours, then vacuum sealed and Sous Vide them for 18 hours at 150, finished off on a grill after saucing them, ABSOLUTLY the best ribs I have ever made and right up there with the best I have ever had anywhere. Sous Vide works folks

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Robert Romaszewski
Robert Romaszewski

Awesome video. I'm going to have to give it a try.

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Jazzper79
Jazzper79

A real meatlover channel :-) - love it. Great videos.

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Howard Schumaker
Howard Schumaker

I have been using Sous Vide and BBQ and Rotisserie for a couple -of years now. Bought your book within 30 seconds of starting this video. I have bee trying to develop this combination for some time. I think it is a great fit! I do a lot of large cut (2 legs of lamb last night) and whole animal (pig, lambs) Sous Vide in a cooler and then on the spit to finish. It makes whole animal roasts idiot proof. I love the drilled cooler for larger longer cooks. No water loss and great heat retention. Can’t wait to read the book!!!

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No Hippie BBQ & Cooking
No Hippie BBQ & Cooking

Nice cook. Im sure that Harry Soo Championship brisket rub was the bomb. Very hippie beer

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MsFrankGS
MsFrankGS

Solo una parola: SPETTACOLARE !

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macopeland 1
macopeland 1

This made me finally pull the trigger and get one, I can't wait, thanks.

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Al Stewart
Al Stewart

im currently smashing that ring bell greg

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William P Hall
William P Hall

Nice video- I have been doing brisket sous vide for awhile - I like the way you finish it. I have had great luck brining first - really puts some seasoning inside because seasoning in bag is tricky like you said. 👍

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Steven Rodriguez
Steven Rodriguez

That’s it. Alexa, order me one of them sou vide’n gadgets. Loved this video. SMASH THAT RING BELL!

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GrillingNetwork™
GrillingNetwork™

Now that is a tender brisket!! Cooking it Sous Vide definitely made the difference!! Awesome video!!

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Christian Bozwell
Christian Bozwell

Greg, what are you doing? blah blah blah

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Le Pews
Le Pews

Iv'e been watchin you for years and just realized i hadnt subbed haha great vid, iv been on the cuff about getting a sous vide setup and between you and Guga at sous vide everything im sold!

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Dwayne Wladyka
Dwayne Wladyka

That sous vide machine looks impressive. The vacuum sealer looked pretty awesome too. The beef brisket turned out top notch. So juicy. Nice bark on it. Cheers Greg!

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DJKJSeph
DJKJSeph

The balls are a gimmick and needless.

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Ballistic BBQ
Ballistic BBQ

I've found they do make a difference, especially on really long cooks where evaporation is an issue.

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Frederick Hillegas
Frederick Hillegas

Have you ever tried Breckenridge that was in Wild Turkey barrels! I think it's 471 it's very very good

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James L
James L

Cool. I like the creativity.

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Pau Becotte
Pau Becotte

Another great recipe. It’s amazing how many options you provide in cooking the same type of meat, something for everyone

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Eric Ousley Jr
Eric Ousley Jr

Excellent video brother!! Question. Do you prefer your Yoder pellet smoker or your Rec Tec?

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Eric Ousley Jr
Eric Ousley Jr

Makes perfect sense. Thanks for the feedback. It was very helpful. And cook on brother!!

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Ballistic BBQ
Ballistic BBQ

I think the Rec Tec is a great cooker. Definitely better than most of the pellet cookers in the same price range. The Yoder (in my opinion) is in a league of its own though. My BBQ roots are in horizontal offsets and the Yoder definitely produces food closer to a real stick burner, which I love. The Yoder has more slight fluctuations than a Rec Tec, but not in a range that will cause problems. This is because the fire is a little larger, which is why I think it produces food closer to a stick burner. Does this make sense? I feel like I'm rambling a bit.

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GEORGE KIPP
GEORGE KIPP

Ahoy Brother, many thanks for all the lessons.. I have an unusual question to pose. The vast majority of the gents I watch to learn how to better my operation, are physically larger folks (myself included). What's you're story? You're the exception. (Mr. Soo is too).

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Ballistic BBQ
Ballistic BBQ

Food like you see me cook is my vice, but if I indulged like this every day, I would probably be dead by now. I'll be 55 this coming May and I'd like to be around to see my son (now 15 yrs old) get married and have kids. The majority of my diet is pretty healthy stuff and I live a very active lifestyle. That's about it... Pretty boring huh? Thanks for stopping in George! Cheers brother!

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Michael Orlet
Michael Orlet

Anyone help? I thought meat like brisket and pork butt stop taking in smoke at ~150°. Is that not true?

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jgr
jgr

How do you mitigate the bacterial risks associated with sous vide--or is that just paranoia?

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Michael Orlet
Michael Orlet

Where's Guga?!

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Doc
Doc

Well look at you, Mr. Book Writer you!

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Juanita Beaman
Juanita Beaman

Your meat is so satisfying... I'll love to just sample all of your food..

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Yevodee
Yevodee

I am pretty much a vegetarian, but I enjoy watching this Channel, especially the burger videos.

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FitAngie
FitAngie

Oh wow congratulations on the book Greg! That brisket looks amazing 😍😍

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Heavy Metal Bar-B-Que
Heavy Metal Bar-B-Que

Like your description ......not trying to replace. It's just showing options...and that makes it fun for us looking to learn. \m/

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T-ROY COOKS
T-ROY COOKS

I'm very impressed with your brisket cook Greg. That brisket looked like you'd had it on the smoker for much longer! Now you've got me wanting some brisket brother. I'm gonna have to give Sous Vide brisket a try sometime. Thanks for sharing your knowledge!!! And that beer did look fabulous too!! Cheers brother!

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Manch0vy
Manch0vy

So juicy. Nice job.

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j00c3 E d3uc3
j00c3 E d3uc3

I’ve seen sous vide brisket before on YouTube but I can’t remember where. However to get a more pronounced smoke ring they smoked it low first before putting in the bag and it looked great. Maybe try that out next time?

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froggie6608
froggie6608

O.K. fine, I'm convinced. Greg, I'm a 70 year old Texan who knows nothing about sous vide, but I am going to give it a go after watching this video. I must admit, I am looking forward to this, so is my wife!!

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Ballistic BBQ
Ballistic BBQ

That is awesome! Love the fact that you're willing to give it a go!

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BJ Bailey
BJ Bailey

Man that's some pretty meat it so succulent and juicy way to go "King Grill" nice.

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bundesautobahn7
bundesautobahn7

I remember you did a sous vide brisket once, but you made that one medium rare. So this example sounds like a treat. BTW, didn't you feature Ballast Point once on your channel? Because I recently found it in a local supermarket here in Costa Rica.

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bavariasuhl
bavariasuhl

looks way over done and mushy ...

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EastTexasParadise
EastTexasParadise

Greg, check out fellow YouTuber Guga at Sous Vide Everything. He has sous vide BBQ brisket twice in the last year, and smokes the meat before the sous vide cooking process. Unique finish to sear the brisket at the end as well.

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BloozeDaddy
BloozeDaddy

"deeeeeeeeeeeeeeeeeeeeelicious !" bwahaha...that channel is addicting.

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Phill Sanders
Phill Sanders

Gread vid man. I also run the Anova and can't believe how simple it is to use. The dial up temp wheel is killa! Sous vide is in my opinion the best way to cook veggies. No shrinkage, no bleeding of vitamins into the water and the colour retention is second to none. Anyone giving this the thumbs down just because it is a sous vide video is just plain nuts, give it go, it's awesome.

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Mister Hat
Mister Hat

You can vacuum seal liquids. If you freeze them first.

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Christine Bruce
Christine Bruce

Looks amazing I am using my Sous vide a lot so I’m keen to try this for brisket

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Stay Trill
Stay Trill

this is what I do. smoke for 2 hours, bag & sous vide, then sear for a good crust.

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Ballistic BBQ
Ballistic BBQ

I'll give that a go. Thanks!

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asanmartinjr07
asanmartinjr07

Sous Vide is NOT BBQ!!! Brisket in a plastic bag is disgusting!!!!!

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Mardon Navalta
Mardon Navalta

Close-minded people will rule the world, said no one.

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acrophobe
acrophobe

"i wrote a book. here it is. there's my sales pitch" LOL

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Lasse's Food and Barbecue
Lasse's Food and Barbecue

Awesome cook Greg. Thank you.

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Baby Back Maniac
Baby Back Maniac

Ring bell totally smashed. Brisket turned out awesome looking for the amount of work it took. I like your balls too. I may ask my wife if I can have some.

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Ballistic BBQ
Ballistic BBQ

LOL! You're a crazy man Justin! CRAZY I SAY!

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Everyday BBQ & Cuisine
Everyday BBQ & Cuisine

Beautiful cook, brother! I need to get into Sous Vide. I’ll call you soon... cheers 🍻

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Ballistic BBQ
Ballistic BBQ

Thanks Mike. You'd dig on sous vide. Actually did some boneless chicken breasts tonight for a pasta dish and seared them off on the flattop. The Blackstone would have been perfect. Cheers!

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Ďalej