80-hours at Goldees BBQ Fort Worth Pt 2 of 4 | Brisket Sausage | Harry Soo SlapYoDaddyBBQ.com
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Thanks for posting videos like this, I love watching them! Also, shout out to Chuck! Hook em Horns! 🤘🔥🍻
Another fantastic job, keep up the excellent work 👏
Denny O here, Thanks Harry for showing us Goldees BBQ. Man I need to get out of the house and experience Texas BBQ!
one word. inspiring!
Runs like a fine dining restaurant. Impressive homemade bread!
The fact they are making everything from scratch, is a big reason they're doing well.
Harry, Great part 2! Can you explain the “Dr. Seuss” connector on the Millscale? Jirby states that Moberg doesn’t do this. If they want to reduce the draw of air, why not just make the chimney smaller?
Btw, regarding the bread, I just heard a great old interview with Daniel Vaughn in which he describes his first experience with seeing bread at a real bbq joint.
I've not been there yet though I do live in DFW. Just talking to Christina about taking a day trip. Looks amazing!! Touch base with me sometime if you're headed out this way.
I have some places I think you will really like including 2 gems right here in Garland. HLSR is getting close. We are excited and looking forward to seeing you and the gang. Excellent content here as always. Fyi anyone reading this, check out Harry's Patreon for fantastic footage and extras that will up your BBQ skills to the next level!
It is wonderful to watch these young folks so passionate and producing top notch bbq.
Thank you
I am curious, what ingredients do they use to season their brisket?…I saw pepper, maybe garlic, maybe MSG, I would assume salt as well…could you let us know? Thanks.
WOW Mr. Soo,
Thanks for a great inside show!!
I bet you share those black belt tips where ever you go👍😊
These kids are Incredible! Thanks for sharing!
Spot a nice sized empty bottle of McCormick's Flavor Enhancer at 12:47 (repurposed for 16 mesh Pepper). So cool to see they're not hiding that. Would love to know more about how they're using it in their preparations
These folks go all out with the homemade items!!!!!
Hello Harry,
This is a fantastic series.
Have you considered investigating KY style BBQ? I live here and have never traveled SW enough to sample it. I hear there is a lot of mutton. Let me know your thoughts.
George
Could only imagine how much a bbq restaurant meat budget is. Let their sides as well.
Shes explaining what makes her brisket so good and you cut away to rice prep. Bro, switch to decaf when youre editing.
That looks amazing! One of these days I’m going to fly down there.
Hi Harry great black k belt tip always something to learn
I feel like I could eat a whole loaf of that bread
Very interesting video, thank you for highlighting the individual cooks. The girl has such a confidence, and it makes me think that you're going to have to take Winnie there.
You have just made me hungry.
Good stuff Harry! Thanks for the video.
Homemade bread puts this place on my go to list! Looking forward to part 3.