Hey Eric; Just curious, what temp does the pit barrel settle in at and how long on the pork shoulder? Do you have to add charcoal? I just bought the chargriller auto-kamado and did a butt at 225 degrees. It took 13 1/2 hours and I boosted it to 250 for the last 1.5 hours wrapped. That was only an 8 lb. butt.
Okay you convinced me Eric! I'll be there for leftovers tomorrow evening about 7:00 p.m.! It's a two-day drive from where I live in Florida! So I'll be hangry!
Customer comes in and asks can you take my car for a shake. Eric come back and the Customer is sitting down with a plate of ribs. " most places only have popcorn"
I love that WJ! Could we get a full walk around? Pull the front driveshaft and do a nice burnout somewheres? If it has QuadraDrive, drain the diff fluid in both and fill with straight conventional gear oil and don’t put the friction modifier in, the front and rear diff will lock like new again and it’ll be so fast.
Is that a Craycort cast iron grate? Did you buy it separate? I have the OG 18 inch PBC with the original black matte paint before they changed to enamel.
Full racks are the way to go! Ive been smoking meat for about 20 years now and ,rules to smoke by include,only bone in butts alway remove silver skin,dry then oil then rub! Never put cold meat in the smoker!
I will come and work for you for free!!!!! You need a retired Marine with his retired MWD or K9 at your shop. Just think your wife can get mad at you and I and my K9 will punish you. Someone break into your shop and we will hunt them down. Someone does not pay their bill we can handle that too. Having a 120lb Marine Maligator in your office will make anyone act accordingly
And here I'm thinking it's a used fluid film barrel and prayed you'd clean bbn it out then burned off any residue oh and what TIMES DINNER I'm hungry?
Man, now you've got my mouth watering. I'll bet it smells amazing.
Those caliper hangers? Just curious 😎
Workshop and bbq. It's the total mans' domain. Where is the beer fridge?
what do you use for fuel for your pit . lol old oil filters
Remember, Folks, if he can smoke it, you can smoke it. Thanks for watchin’.
Am I invited? Of cause Wolf & Tikaani will come too and play with your doggos.
I did not appreciate the BBQ tease you gave us. Would of loved to seen the finish product and Mrs O preparing your lunch.
I'm about ready to fill out an application. I mean, it'd be a 3 hour commute, but that lunch might just be worth it 🙂
At least once a week I would cook for everyone at brake masters. Then we would all be worthless the rest of the day lol
Is that an Eric recipe or Mrs. O special?
Dear god man! Spritz that shoulder. She looks a little dry. No disrespect Eric love your channel 👊
Yeah, but what is the torque spec for the lid?
Oh man I can't make it in time for lunch or dinner, it's over 1,100 miles!
Yes but will you ruin it by smothered bbq sauce on it? Or Texas style? Why people like sugar on their meat is beyond me.
u wut m8
Daaang : )
them vegan ribs looking good
I use the metal drum from my last clothes washer as a burn barrel. Nothing goes to waste in my house.
Looks great 😁
OUTSTANDING, how does one get invited to lunch🤗😎🤗😎
Daaaaaaaaaaaaaaamn!
Awesome
Are you talking applications?
Jealous
Damn eric, that looks amazing
Ive got spam and a toaster oven. It is just not the same!
try out the alabama white sauce dukes
I hope you feed your employees! That would be a nice perk.
We can smell that from Rhode Island buddy 😆
I like the horseshoe handle and rebar, but the pork is the best. 🙂
We'll stop by…
How can you concentrate with that going on?
OMIGOSH, I really need an SMA oil change now!!
I wouldn't trust that guy's cooking.
Hey Eric;
Just curious, what temp does the pit barrel settle in at and how long on the pork shoulder? Do you have to add charcoal?
I just bought the chargriller auto-kamado and did a butt at 225 degrees. It took 13 1/2 hours and I boosted it to 250 for the last 1.5 hours wrapped. That was only an 8 lb. butt.
U da man!
I'm gonna need a application
I need directions to show up for lunch or dinner which ever it is nothing like real wood fire cooking
Make sure you check out Chef Tom at all things barbecue on YouTube the dude is crazy good
and NOW I'm HUNGRY 🤤🤤🤤🤤🤤
You are killing me!!! Haven’t eaten yet…
Are you hiring? 🙂
I am on my way!!!
Yummy yummy in my tummy 😋😋😋
Those are good smokers, with a lot of capacity. Enjoy.
Did a pork but in pit barrel yesterday, best thing for ribs that's forsure 😋
Pit Barrel, folks.. Not a sponsor…yet.
Yum Yum get ya some 👍🏻🇺🇸
Can I have a job Lol if that's ur lunch ill even pay for my own
Is it bring your dog to work day?🥮🐕
Fully rounded channel
Okay you convinced me Eric! I'll be there for leftovers tomorrow evening about 7:00 p.m.! It's a two-day drive from where I live in Florida! So I'll be hangry!
Look’s Amazing 🤩. When’s Lunchtime I’ll be there.
Test drive for Ice cream after. LOL
It's a good thing I just had lunch. At least I'm not drooling too bad on my keyboard.
🤤🤤🤤🤤
Customer comes in and asks can you take my car for a shake. Eric come back and the Customer is sitting down with a plate of ribs. " most places only have popcorn"
I’m in Miami , I’m bringing my to you…..but not to fix , I’m coming to be fed ha ha ha
Bro this mean showing that all I got is bologna
I love that WJ! Could we get a full walk around? Pull the front driveshaft and do a nice burnout somewheres? If it has QuadraDrive, drain the diff fluid in both and fill with straight conventional gear oil and don’t put the friction modifier in, the front and rear diff will lock like new again and it’ll be so fast.
Eric O for the win! Enjoy that amazing looking food!
You feeding an Army??
Is that a Craycort cast iron grate? Did you buy it separate? I have the OG 18 inch PBC with the original black matte paint before they changed to enamel.
And there's your dinner!
Full racks are the way to go! Ive been smoking meat for about 20 years now and ,rules to smoke by include,only bone in butts alway remove silver skin,dry then oil then rub! Never put cold meat in the smoker!
Now I’m hungry. I hate you, Eric.
MBN Mr O 😋
MMM good!
Yea buddy!
What time is lunch? 😁
Dang Mr.O! You eat better at work than anybody I know👍👍👍👍
Dammit, I'm on a diet!
damn Eric has got us over a barrel 🤤😂
It’s Your classic shoulder and rib combo folks.
My invite must have been lost in the mail! Oh well, next time.
bbq show fokes. Get ready.
Eatin good in the neighborhood!
You know how to cook and eat. That's for sure!!
Quit opening the lid, you're letting out the smoke..
Oh never mind I just been watching the video over and over again…lol
I'll be right over 😉
Wow…u hiring?..🧑🔧…AWESOME SMA..
Now I want some pulled pork sandwiches. My mouth is watering, lol.
You must be making the money. I’m down to smokin’ bologna!
Slightly disappointed. Was looking forward for a car video.
Are you hiring? 😎
I want to work at South Main Auto.
That looks delicious
SMA Free BBQ while we service your car! LOL…
Looks great! Which side of the shop is the drive thru window.😄😄
Waste oil smoker??
Grill master Eric O in the house
Breakfast of champions 😛
Hot Damn! Sign me UP!
Looks tasty man wish you were closer to my neck of the woods in tn haha
Expect company? I can smell it from here…
Smoked Baked Potatoes! Om Nom Nom!
How do you work after a lunch like that!? That looks incredible! South Main Culinary Institute – just sayin….
YUMMMM!!
That looks good. How long do you cook it for and what kind of wood do you use?
I will come and work for you for free!!!!! You need a retired Marine with his retired MWD or K9 at your shop. Just think your wife can get mad at you and I and my K9 will punish you. Someone break into your shop and we will hunt them down. Someone does not pay their bill we can handle that too. Having a 120lb Marine Maligator in your office will make anyone act accordingly