Cambro

Bulk fermentation is done when the dough jiggles freely and easily slides out from the container. This one was overfermented a bit, but still turned out great. I’m doing sourdough with my BBQ cate

Pork Belly Burnt Ends Today we’re smoking pork belly burnt ends. We’re cubing up this 10 pound pork belly into 2” chunks. Slathering with mustard and sriracha. And applying a paprika based rub and a

Last month we were invited to a Christmas party with a bunch of people we didn’t know that well. One thing led to another and I suggested that we bring smoked dino ribs. The only stipulation was that

Brisket Full Cook Here’s my 13 part Brisket Full Cook series in one long video. Hopefully this helps you on your next brisket cook. All my gear: bkyhd.com/gear Join my patreon community for 1-on-1

Brisket Full Cook - Part 11 - Rest Now that the briskets are at least 195-203+ degrees and probe tender, we’re going to move them to our food warmer, set at 150 degrees, until the next day - which en

Brisket Full Cook - Part 1 - Making the Rub Here’s the rub I made for my 4 brisket cook. Feel free to just use salt and pepper. I like to experiment. This rub was a definite crowd pleaser. 1/4C Mo

Today we’re smoking beef ribs. If you can’t find them locally, then you can get them from @PorterRoadButcher. We’ll start by removing the top sliver of meat, fat, and silver skin. We’re binding

Dino ribs, also known as beef ribs, are one of the best in BBQ. In this video, I’m going to show you my complete beef rib process, including how they are delivered, trimmed, slathered, rubbed, smoked,

Your dino ribs are finally done and we’re ready to slice in. After you pull them from the heat let them rest for at least 30 minutes to help the meat settle and re-distribute the juices. Remove them f

How to Hot Hold Smoked Meats Overnight Hot holding is a food prep technique where you hold your meat above 140 degrees after it is done cooking until you serve it. It allows you to have a reasonable

I just got done catering two events, one 3-brisket 2-pork-butt event and another 1 brisket event. I trimmed all of the briskets the same way. Removed the mohawk, cleaned up the long edges, rounded o

My biggest pizza event yet. 40 pizzas. 20 per @iamcambro proofing box. Here’s how I form each dough ball. 250g each. Let me know if you want to see whole process. #pizza #dough #pizzadough #pizzapar

All setup to cook 40 pizzas. Unfortunately it was a private party so I wasn’t able to capture much of the cook. But was a huge success. People loved the dough. #pizza

My biggest pizza event yet. 40 pizzas. 20 per @cambromfg proofing box. Here’s how I form each dough ball. 250g each. Let me know if you want to see whole process. #pizza #dough #pizzadough #pizzapar

All tucked in for the night. Rest up. See you in the morning. #bbq #brisket #porkbutt

Dino Ribs Full Cook! Check my gear page for links to the ribs and all the other products I’m using. Thanks to @porterroad for the Dino Ribs! Check my gear page for a link. They are usually hard to

I wrap beef ribs the same way I wrap a brisket. But only wrap ribs after they are fully cooked and if I need to hold them for more than a few hours to help them stay moist. Start with 2 sheets of ove

I’ve barbequed a ton of thinly sliced spicy korean pork, but have never smoked a spicey korean pork butt. I cut it in half and smoked a half with my normal rub and the other half with my spicy korean