Відео

I hope you did not waste the rest of that Guinness 🤣 Cheers 🍻

Dang, that looks delicious Greg! Do you remember what the temp was before you wrapped it? The stout beer was a great braising liquid too. Awesome cook! Cheers!

Awesome BBQ video. The El Patron looks to be a champ. I can't wait until we see that brisket or rotisserie cook on this thing!

Looks interesting but I am not seeing grease management or cleaning to be an easy task. Maybe in some future vids. I really like the Spider Huntsman with the same type of build quality but in a 22" form factor and automated.

Cool jar!

Great video Greg. Curious why you don't use a meat thermometer probe rig in your meats to monitor the temps. Not that it has affected the results of your cooks because you always seem to nail it. We appreciate your efforts and always learn from them. Thanks again for what you do!

Can you recommend the Badger smoker?

Can you recommend the Badger smoker?

Here is my intro video on the El Patron: ua-cam.com/video/mEIChWm1skw/v-deo.html. Nothing but information on the pit and its features.

Have been wanting to try this for a while,good job,looks awesome,what temp did you pull at for shredded?

Just when I thought I had seen it all on UA-cam BBQ and you go and pull a stunt like pulled Tri-tip………AND TOTALLY TAKE IT TO THE NEXT LEVEL!!!! You rule Greg.

Can you put coals on the difusor and use it as a gaucho/argentinian asador?

Pulled Tri-Tip? Who would've thought.... Pretty cool man.

Pricey @ $1,995.00 + tax & shipping and any accessories.Looking forward to future cooking videos with that beast.

Kinda like the chud box! I love this design

Looks delicious I have thought about doing a cook like this now I definitely will.👍

Hi Greg......I love your videos!!

Honestly watched most of it. Seems like you'd want to weight everything before and after freeze drying so you have an idea of how much water to rehydrate with

Thanks Greg! - Cheers!

Greg must run on red bull! 🥤 Thats last weeks sauce, I cant wait to make it! 🥳🤭😍 Great cook (I havent heard of it before)! 🔥😇🤩

Cmon man. I waited 6 months for my Lone Star pellet Grillz to show up, based solely on your videos. Now 2 weeks later I guess I am going to have to start shopping for my next, a Patron. You’re killing me. 😊

I’d like to see a spare/back rib cook.

Another great job! I’d have never imagined doing a pulled Tri Tip! That’s borderline alchemy! I’m so glad you liked the Pickles! All the best Brother!

Great video! Next time can we see your setup on the pit?

always enjoy take on everything. 😎

Wow Greg, maybe I can get rid of some of the stuff on the patio and just have a Partron😉

Going to have to give this one a try Greg!!! Thnx for the vid!!! ~Chris

Looks great! What was the final finishing temp?

awesome cook!

Make a pizza with the new grill and use the pulled tri-tip as a topping.

Can you cook a beef Shoulder Clod on it like you’ve done in the past on your pellet grill? I wonder how it would handle that monster cut. Thanks for another great video!

You might be on to something. Good job and going to try it!

Great video, thanks! I'm wondering if I can hang ribs in one of these. This is so versatile, but I really want to hang ribs. Maybe from the rotisserie spit (not active, just there). What do you think?

How to ruin a Tri-Tip 101 🤦‍♂️

Sup Greg, great idea, really great cook👍. I did one different because I over grilled it, was well-done so be rock hard, I then put it in crockpot with half stick butter, Worcestershire sauce and more rub.. was delicious mistake lol. I now grill chuck before put in crockpot that way for pulled beef.. served well no teeth lol. Need a food stand in side Rd and sell.. great video bro, tyvm tc

TriTip cooled as a brisket is insanely good. Just like brisket. We make it often because as a family of small size (only us parents eat beef) so it eats well without trying to figure out how to handle all of the leftovers.

Years ago when I was working and grilling less I did a tri-tip in a crockpot that you only put a packet of onion soup mix and a small jar of grape jelly. It ended up shredding well but was bland for sandwiches, and with a little adjustment of some garlic and some spice heat it was decent pulled pork beef sandwiches when the weather was bad probably haven’t made it since I picked up another Weber Kettle 👍

Greg, great video however, you do realize that millions of Santa Marian’s and Gaucho’s are rolling over in their graves?

Loved the cook but as it was supposed to be about the cooker I would love it if you showed more about the setup rather than the food as we all know what pulled beef is

Looks Delicious. A creamy horseradish sauce like at Arby’s Would be great also I think A Hawaiian Huli Style Rotisserie Chicken would be great on that Pit also w/ Mesquite lump. Cheers 🥂 Thank you so much for your Lessons Stay Cool 😎.

There are several pulled tri tip videos out there. It’s delicious.

Honest though, what's your thoughts on the flavor vs an offset?

Greg... nice work... maybe I missed it, but what was the internal temperature when you took it off? I know it's more of a "feel" thing with the probe and all, but was it upwards of 200* internal? Thanks vs

Great cook. Would love to see a reverse sear steak video. One of my concerns with the El Patron is closest distance from raising grate to cooking grids is 6”. Seems kind of far for reverse sear. Other than that this is a very tempting pit purchase.

Pulled tri-tip?! You're a mad man, Greg! I don't know why, but tri-tip is one of my favorite meats to BBQ. Just made a Costco 2-pack with a dry rub on the PBC for Father's Day and it was outstanding!

A Magpul/Ballistic BBQ collaboration shirt would be sweet!

Look forward to a pizza cook.

Who in their right mind would deliberately make this shit burger? Smash burgers are crap. Thumbs down.

I'll have mine sliced if possible please. 12:10 I abhor stringy meat sandwiches.😂 Great job on the cook.❤

What is 16 mesh black pepper?