Bar-A-BBQ Spare Ribs & Turkey – TAKE TWO! Redemption or Fail?
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Bar-A-BBQ made me love smoked turkey, and their spare ribs were a culinary masterpiece! So why couldn’t I recreate these two …
What do you think – anything you'd do differently?
You make good videos, and you make them fun to watch. This is not a "you shudda done it different" comment, but if you look at Joshua Weissman's video on making copy-cat Olive Garden breadsticks, he brushes them with garlic butter he makes up with fresh garlic, it's AMAZING how garlicky his concoction is. Now I gotta find a way to get into Restaurant Depot!
They also said they added water to the bottle to dilute it even more
“ tiny whisk to combined “
The Princess Bride
Okay, I live no where near America, if there's 1 place I have to go to BBQ wise, where would that be? As it's impossible to go to all the best places in 1 day, could you give it your best shot to make all the best dishes from Franklins, Goldees, Bar-A, Snow's, Leroy & Lewis and other well known joints on your own smoker and make a top-list where I should definitely go to in the limited time I spend in America?
Al, I ran into the same problem finding turkey breast. Closest I could find was a honey brined breast and it was $7.99/lbs! That's way too expensive for turkey IMHO. So I'm trying this method with a pork tenderloin. I rolled it up like a pinwheel and tied it to simulate the tuck method Bar A does. I just pulled it as it hit 145 after only 2 hours. It's warming in the oven right now at 155 coated in garlic butter. Wish me luck!
Totally redeemed !! Smoked spare ribs yesterday and will try this method ! ❤
I don't trust the government but I've sous vided chicken breast to 140F many times.
Dont tell anybody but I stole that name from City Steading Brews channel
You absolutely nailed it. I knew you would. Great job. I want to try it now with both the ribs and turkey. I don't have a warmer though so I'll have to figure that out
Come to England Al and we will cook up some bbq !! Bring your raincoat 😂
I did a turkey breast brined for 12 hours cooked until 145 degrees then put on foil and covered with cooled butter and garlic wrapped up stuck in oven at 175 degrees for about 30 minutes and wife loved it so I guess that’s all that matters 😂
Great vid bro!
Looks good! Did you close the stack to 3/4 this time?
Al, I had this whole comment typed out about sitting here waiting for my dryer to finish so I could put some cloths on, and I thought since this is a family channel it would be best if I deleted it! Not gonna lie, it was freakin hilarious but probably too much for a BBQ channel!
Now onto an actual question. When you said garlic butter, did you mean the garlic butter you made or the garlic motor oil in that container? lol. I’d pick slightly dry with actual butter and garlic over chemicals any day of the week for my family.
Where can you get turkey breasts that big ?
Sweet redemption! I'm so happy you showed that safe temp chart, too. The turkey looked super moist this time👍😊
hmmm… I'm going to try the turkey with garlic "chicken-tallow" 😉
and beef & lamb ribs with that glaze. I'll keep ya posted! (but you knew that already!)
As you wish
For years, bbq guys have used parkay as a not so secret weapon. It wouldn't surprise me if they use parkay mixed with garlic powder.
We have two W.U.S.S’ that I regularly use
The color looks so much better than the first cook!
I pull the turkey at 135. Always perfect.
I would love to see you take the best techniques/flavors from all the restaurants and make each meat, combining techniques/flavors that you think would make the ultimate meats.
My opinion on using phase is that you or your customer are not really eating the product. You will ingest some of course. But its mainly for getting that flavor on the outside and keeping the meat saturated. But i have used butter and garlic powder the same way. Awesome cook!
I did an experiment this past Wens. What I test was their seasoning put on the day before I smoked vs right before seasoning. The meat I used brisket and beef ribs. The day before seasoned had an over all more salty flavor . While the right before had a saltier bark. I like the salt taste in the entire piece of meat.
I think you definitely redeemed yourself! That was some top shelf BBQ! Excellent video as always!
BTW…you forgot the bourbon for your sauce.
I wrap turkey at 145 pour a half stick of melted unsalted butter and pull at 160.
When I cook turkey to 150 then wrap it the temp usually goes up to 155 during the first 5 min of the hold. Don't know why but it seems to happen every time
👍
thank you. im going to try a turkey breast tomorrow.
Goldee’s ribs vs. Bar-A ribs
What do you use as your warmer?? Great Video!!!
Alright, the wife is putting the kids to bed, I lit a chimney of charcoal to make some sausages on the kettle and I have some time before friends are coming over.
Let's see if you can fix this turkey cook.
I say pull at 150 and wrap in foil with butter for about 15 minutes.
For ribs, you can't go wrong with iberico.
Awesome job. Glad you got some good turkeys. I think your looked a little dry because its a lot close to the fire box then Bar-A had in there pit. Maybe use a water pan. Great job overall!
My takeaway was bar a cold smoked his stuff overnight,then he returned in the wee hours and bumped up the temps,Cooper said dirty smoke was ok for low temp smoking,you kinda ran it at 225 the whole way,I might be missing something but i remember the original vid
Wet brine makes the turkey taste like ham. I just dry brine and use tallow to add more moisture afterwards.
Great video, we cook chicken and turkey to 65 degrees celcius for 15 minutes. Turns out juicy always. Smoking temp at 110-110 degrees celcius. We use your methode al lot over here.