TheBeardedButchers

​ @WWE @The Pat McAfee Show Brock Lesnar is back and he's eating giant Tomahawk Steak Meat Popsicles with The Bearded Butchers! Brock Lesnar is an official Bearded Butcher! 👉 https://bit.ly/34wSzvI 👈 Go here to order your official Brock Lesnar Blend Seasoning! Use code BROCK for 10% off for a limited time 💰💰💰

https://bit.ly/2JAvYUk Check out the store! Today is all about Dry Aged vs Wet Aged, the differences, and how the steaks look when they're grilled. This isn't something to try at home, we have a commercial dry age room. There are some products available for home use but we can't recommend them specifically and this isn't specifically about how to dry age beef. This is something that can be unsafe if done incorrectly. The difference is simply that dry aged is refrigerated under controlled conditions left open, and wet aged is the same but the beef is vacuum sealed. Any time you buy a vacuum sealed bag of beef, it's wet aged. 6:02 - Beef dry ages the best, the fat in other meats like pork are more likely to turn rancid. Dry aged beef also needs to have some fat to avoid excessive evaporation losses. 11:36 - How long can you wet age beef and how long can you wet age beef? Here is dry aged and wet aged beef side by side in the cooler for 6 weeks! You may find that dry aged steaks cost more, it's because there is yield loss. Nearly a pound in the steaks in our video. 17:46 - Wet aged steaks vs dry aged steaks cookoff and taste test at 22:40! We used our very own butter blend as a base with black blend on top: Black: https://bit.ly/3l63LS2 Butter Blend: https://bit.ly/37x2tvd This is in fact the very first time we've done more than one flavor on one steak! **For all things Bearded Butcher be sure to FOLLOW US on social media** 🍖 FACEBOOK https://www.facebook.com/BeardedButcherblend 🍖 🍖 INSTAGRAM https://www.instagram.com/beardedbutcherblend 🍖 🍖 https://www.tiktok.com/@thebeardedbutchers 🍖 🍖 TWITTER https://twitter.com/_beardedbutcher 🍖

Follow along as The Bearded Butchers show everyone how to skin a pig. We will walk through the entire process beginning with the pork hock and ending with a fully skinned pig. Leave your comments and questions below. One note we need to make - in this video, Seth is using a 6 inch straight fixed blade skinning knife (not our usual 6 inch curved Victorinox), we explain why at 3:23. Follow us on the Bearded Butcher Instagram page! https://instagram.com/beardedbutcherblend/ Like us on the Bearded Butcher Facebook page! https://facebook.com/BeardedButcherBlend/ The best BUTCHER KNIFE money can buy: https://bit.ly/2kAldoL (and the custom leather knife sheath for safety): https://bit.ly/2kIzb7V) The best knife sharpener (Bearded Butcher's honing steel): https://bit.ly/2kgrqWy Check out our Bearded Butcher Blend SEASONING! https://bit.ly/2kzeYl6 (Sugar free, no MSG, and no anti-caking chemicals, the BEST pork seasoning you can buy) Index: 00:26 - Removing the pork hock or the rear pig hoof 1:12 - Removing the other pork hock. You don't need a saw. Leave the achilles in tact for the gambrel. 1:38 - Continuing to skin the hog. Be careful here, people ask us what part of the pig is bacon and what is bacon. We are removing the hide over the bacon here and the hide is thin so don't cut too deep. 3:23 - Explaining why Seth is using a 6 inch straight blade skinning knife 5:00 - Up on the gambrel to finish skinning the pig

🏷️ Scott's 10% discount code is still active, find it while you still can!!! A big game recipe that arrived just in time! It's the ultimate spatchcock chicken recipe! Today, Scott and Seth are going to put your Popeyes Chicken sandwich to shame with some amazing, mouthwatering chicken that anyone can make at home. Today's chicken recipe includes Bearded Butcher Blend Cajun (https://bit.ly/2JcoypF) or Hollywood (https://bit.ly/33e5ZZI) Seasoning. Of course, it wouldn't be a Bearded Butcher video if you didn't take the spatchcock chicken to the grill for some grilled spatchcock chicken. A spatchcock chicken is best with a chicken that's bigger than 4 pounds, or just generally a large chicken. Cajun is on the RIGHT, Hollywood is on the LEFT https://bit.ly/37wH2uL Beanies are here!! Our spatchcock chicken recipe: 1) Set the grill to 200 F (We used our Traeger Ironwood 885 today https://traeger.uym8.net/3KrxX) 2) Put the chickens on the grill with a Traeger XXL spatula https://amzn.to/30gteDK 3) Keep the chicken on the grill until you reach an internal temp of 140-145 F 4) Once they reach an internal temp of 140-145 F, crank up the grill as high as it goes and finish to an internal temp of 165 F (https://bit.ly/3nZa241 Use a BB instant thermometer to check 🌡️) https://bit.ly/3rkRahm Be sure to use our heat resistant gloves over an open flame 🔥 🧔 https://bit.ly/2JAvYUk Check out our store for all your Bearded Butcher gear! 🧂 https://bit.ly/2YJpJBs Grab your Cajun or Hollywood Seasoning for your own flat chicken 🥄 https://amzn.to/30gteDK A big chicken needs a big spatula 🛢️ Use the discount code BEARDEDBUTCHERS for 10% off at https://bit.ly/2LkIeJr Burch Barrel! 📸 Want to make videos like ours? Here's ALL of our film gear 📸 📽️ https://amzn.to/2YBdkDi Canon EOS R5 Camera 🎙️ https://amzn.to/31SyRc2 Deity V-Mic D3 Pro 🔍 https://amzn.to/31U6bzm Canon Lens 🌪️ https://amzn.to/31UiyeL Polarpro Filter 🍗 Ready to butcher your own chicken? Here's the gear you need 🍗 🔪 https://bit.ly/37qL7NL - Bearded Butcher cutlery (including the famous Bearded Butcher 6" Victorinox) 🧂 https://bit.ly/34QrEXF - Check out our new 6 packs of seasoning! 🧂 🔪 https://amzn.to/3qu8mUv Disposable cutting boards to keep things clean and safe 🧤 https://amzn.to/3quiP28 Latex Free Food Prep Gloves **For all things Bearded Butcher be sure to FOLLOW US on social media** 🍖 FACEBOOK https://www.facebook.com/BeardedButcherblend 🍖 🍖 INSTAGRAM https://www.instagram.com/beardedbutcherblend 🍖 🍖 TWITTER https://twitter.com/_beardedbutcher 🍖 Index: 1:38 - What's the difference between Bearded Butcher Cajun and Hollywood seasoning? 2:26 - How to make a semi-boneless spatchcock chicken in under 5 minutes.To start the spatchcock, flip the bird on its back and cut from neck to tail. Use just the tip of your Victorinox knife (https://bit.ly/3cDDxG1). 3:50 - Do one side, then turn it around and do the same on the other side. With this method, you'll end up with no breast bones, the ribs, sternum, wishbone, all of it is gone. You'll end up with a semi-boneless spatchcock chicken and you can save the leftover bones for chicken broth. 7:39 - Season your chickens with Bearded Butcher Blend Seasoning. ____________________________________________________________________________________________ The Bearded Butchers are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This means that The Bearded Butchers may receive a commission if you click on a link above and make a purchase on Amazon.com. If you click any link in this description and make a purchase on another website, we may receive a commission at no cost to you.

🧂 https://bit.ly/2JAvYUk Need the best pork rub for your smoked pork butt? Check out our store! Get the 6 pack right on the homepage and try all of our amazing flavors! We used Hollywood and Black today. This video is all about pork butts. Guess what, a pork butt doesn't come from the ham. Why is it called a pork butt? You'll have to watch to find out. We'll show you how to process your pig to get the pork butt out of the pork shoulder and how to remove the gland, we'll talk about our favorite pork butt recipes, the best pork butt rub, and wrap it up by smoking pork butt live. We'll do a bone in pork butt and and a boneless pork butt with Hollywood and Black pork butt rub seasoning (11:00 for the differences in the pork rub and a little about mustard sauce for pork). 17:00 - Jump ahead if you want to see how to smoke a pork butt! Hollywood is on the boneless pork butt, Black is on the bone in pork butt. Scott sprays a little apple cider vinegar on the pork butts as they're cooking to keep them from drying out. Our pork butt recipe is as follows: 1) Super smoke (225 F) for 2 hours 2) 250 F for the next 4 hours (6 total) 3) The pork butts at this point are at 161 F. We've been spritzing the pork butts with apple cider vinegar about once every hour 4) Pull the pork butts off now, wrap them with pink butcher paper (https://beardedbutchers.com/butts) and put them back on the smoker at 275 F - 325 F until the pork butts reach internal temperature of 200 - 205 F. This took about 10 hours total. 5) Put them straight in the cooler to rest once they're reached temperature. 6) If you did the bone in shoulder correctly, the bone should slide right out. 7) Use machine washable heat resistant gloves (https://bit.ly/3rkRahm) to pull the pork butts apart. We pulled them and wrapped them in our very own pink butcher paper Why did we use butcher paper and not aluminum foil? We've found that aluminum foil traps too much moisture and the beautiful bark turns to mush. Use butcher paper and that doesn't happen! Wondering where to buy butcher paper? 👉 Right here https://beardedbutchers.com/butts 👈 https://bit.ly/3q1DBUq Don't forget the BBQ sauce!! 🌡️ https://bit.ly/3nZa241 our meat thermometer 🌡️ 🧤 https://amzn.to/3quiP28 Latex Free Food Prep Gloves For all things Bearded Butchers: 🍖 FACEBOOK https://www.facebook.com/BeardedButcherblend 🍖 🍖 INSTAGRAM https://www.instagram.com/beardedbutcherblend 🍖 🍖 TikTok https://www.tiktok.com/@thebeardedbutchers 🍖 🍖 TWITTER https://twitter.com/_beardedbutcher 🍖 ____________________________________________________________________________________________ The Bearded Butchers are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This means that The Bearded Butchers may receive a commission if you click on a link above and make a purchase on Amazon.com. If you click any link in this description and make a purchase on another website, we may receive a commission at no cost to you.

http://bit.ly/2SJZnxh Check out our store! Today the Bearded Butchers walk us through their favorite method of cooking a steak. They love to reverse sear steak more than using any other. In this video, they will show everyone how to cook filet mignon using the reverse sear method on 3 different grills; a Big Green Egg, a Traeger grill, and a cast iron skillet. An instant read thermometer if you need one (Lifetime Warranty): https://bit.ly/32Z98wj Follow us on the Bearded Butcher Instagram page! https://instagram.com/beardedbutcherblend Like us on the Bearded Butcher Facebook page! https://facebook.com/BeardedButcherBlend Bearded Butcher Blend SEASONING! https://bit.ly/2kzeYl6 (No MSG, and no anti-caking chemicals, the BEST steak seasoning money can buy) The best BUTCHER KNIFE money can buy: https://bit.ly/2kAldoL (and the custom leather knife sheath for safety): https://bit.ly/2kIzb7V) Bearded Butcher's honing steel: https://bit.ly/2kgrqWy Index: 0:55 - Scott takes us into the new expansion at Whitefeather Meats to pick out some center cut filet mignon, a great choice for lean meat that will cook on a grill similar to wild game. 2:58 - Scott starts with the Big Green Egg and shows how to light charcoal. 3:40 - Scott describes the nuances of how to season steak and when to season steak while demonstrating with the best seasoning for steak, Bearded Butcher Blend seasoning. 4:12 - With the meat seasoned, it goes onto the Big Green Egg with indirect heat until it reaches 110 degrees fahrenheit. 4:29 - The second cut of steak goes onto the Traeger wood pellet smoker grill on the smoke shelf with the meat probe at 225 degrees fahrenheit until it reaches an internal temperature of 110 degrees. He uses hickory pellets as his hickory wood wood for smoking. 5:08 - Scott fires up the oven in his kitchen to cook the last piece of center cut filet mignon in his cast iron skillet. He is using the oven to reverse sear the steak and sets it at 275 degrees. He also discusses a key point about how to cook a steak in a cast iron skillet with butter. 6:39 - Changing the Big Green over to direct heat to get ready to sear the steak. Remember to burp the Egg at 600 degrees, flashback grill is a possibility and is dangerous. 7:30 - The filet on the Trager is at 110. Crank up the Ironwood 885 to 500 degrees to sear the steak on the Trager. 8:19 - The steak on the Big Green Egg is ready. 8:44 - The steak in the oven is ready for the cast iron. Scott has the cast iron on the burner and the burner is turned all the way up with the butter already melted. Remember, he cooked the steak in the oven at 275 degrees to an internal temperature of 110 degrees first, then went right to the sear for about 1 minute on each side. 9:45 - The steak on the Trager smoker grill is ready. 10:16 - The steak taste test! The Bearded Butchers are dedicated to providing as much information as we possibly can to help you understand how to best process and prepare meats of all kinds. To help you, we maintain a blog and Youtube channel with lots of free, high-quality information. The Bearded Butchers and Beardedbutchers.com are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This means that The Bearded Butchers may receive a commission if you click on a link above and make a purchase on Amazon.com.

It's that time of year! Time to fire up your grill of choice and cook up some ribs. Whether you're putting some ribs on the grill or putting bbq ribs in the oven, this is the video that you need to see to help you get those perfectly tender steakhouse fall off the bone ribs that the whole gang craves. This video is ALL about the pork ribs! You'll get it all with this video. Seth starts by cutting the spare rib off of the pork belly (no bacon today, sorry!), then turns the pork spare ribs into St Louis style ribs. Next, you'll get to see the pork tenderloin and baby back ribs, and even the country style pork ribs! Want a super quick comparison? Check out 9:25. After cutting, we're smoking with the 321 ribs method on the Traeger (16:10)! https://barbecuefaq.com/3-2-1-rib-method/ Here's a great BBQ resource! 24:46 It's time for everyone's favorite taste test! 🧴 https://bit.ly/3gWQKZV You've GOT to try the Bearded Butcher sauces 🧴 🧂 https://bit.ly/37jHV6z - Don't forget the dry rubs! 🧂 Ever wonder why we have a seasoning named Hollywood? The story is at 9:53 🎬 https://youtu.be/JkdgdkIpy9I Want to learn how to butcher a pig first? Check this out: https://bit.ly/2DGXehd More pork? Here's our famous smoked pulled pork recipe Here is everything you will need: 🔪 https://bit.ly/37qL7NL - Check out all of The Bearded Butcher's cutlery 🔪 https://bit.ly/2CIo7R9 - Every other Victorinox knife you'd ever want 🧂 https://bit.ly/37jHV6z - Don't forget our famous Bearded Butcher Blend seasoning! 🔪 https://amzn.to/30j5Bux A good Butcher saw 🔪 https://amzn.to/3D7peDT Meat hooks for any project 🔪 https://amzn.to/3qu8mUv Disposable cutting boards to keep things clean and safe 📄 https://bit.ly/3s5qqDe Made in the USA peach paper! **For all things Bearded Butcher be sure to FOLLOW US on social media** 🍖 https://www.facebook.com/BeardedButcherblend 🍖 https://www.instagram.com/beardedbutcherblend 🍖 https://twitter.com/_beardedbutcher Index: 0:48 - Getting started and a little intro 2:18 - First up is the fresh side, pork belly (not the pork bacon for now), and traditional pork spare ribs. Seth finishes up by making St Louis style ribs. 6:47 - Baby back ribs! 9:53 - The Bearded Butcher Blend Hollywood seasoning! 15:37 - You all came here to watch us eat! 24:46 - The taste test! The Bearded Butchers are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This means that The Bearded Butchers may receive a commission if you click on a link above and make a purchase on Amazon.com. If you click any link in this description and make a purchase on another website, we may receive a commission.

https://beardedbutchers.com/blogs/news/the-traeger-grill-vs-the-big-green-egg Check out our blog post on the same subject! Here's the Victorinox Link - https://bit.ly/2CIo7R9 21:37 - Thanks so much for all of your support! We love our customers! It's all about food, family, and faith. ▶️ https://www.youtube.com/watch?v=6sJGNHiQwCo&list=PLxq-i2px3tgwUF-JL2z0YLOJpCsrMttVw Check out all of our beef videos, they just keep coming! Who needs primetime TV? The Bearded Butchers at Whitefeather Meats in Creston, OH are going to break down a beef brisket, trim it up, and smoke it on a Traeger and a Big Green Egg. It'll be no problem for you to butcher your own beef cows just by watching a couple of professional butchers do it right. Once the beef is trimmed and ready, they'll season one brisket with Original and the other with Black Bearded Butcher Blend seasoning (https://bit.ly/37jHV6z) and smoke them to hot, dripping perfection on a Big Green Egg and a Traeger. Pro Tip: For the 16.5 pound beef briskets in the video we used about 2/3 bottle of seasoning. 34:28 - It takes about 1/3-1/2 of a pellet box (Traeger) for a 12 hour smoke session. 35:23 - Be sure to rest the brisket (at least 1 hour) to avoid the juice falling out when carved. 46:20 - Stay tuned for a little bonus! Here is everything you will need to butcher a cow at home: 🧤 https://bit.ly/3rkRahm Seth's Heat and Cut Resistant Gloves 🔪 https://bit.ly/37qL7NL - Bearded Butcher cutlery (including the 6" Victorinox) 🧂 https://bit.ly/37jHV6z - Our famous Bearded Butcher Blend seasoning! 🔪 https://amzn.to/3qu8mUv Disposable cutting boards to keep things clean and safe 🔥 https://amzn.to/3c4Mwyq Our favorite Rockwood Charcoal for the Big Green Egg 🔥 https://amzn.to/3HcXAb0 Get Scott's Looflighter! Light up that charcoal way faster! 👨‍🍳 https://bit.ly/3eks4ZT Custom Bearded Butcher BGE Cap! (23:35) For M, L, XL BGE 👨‍🍳 https://bit.ly/3dbHI8E Time to pull the trigger and get that Traeger Ironwood 885! **For all things Bearded Butcher be sure to FOLLOW US on social media** 🍖 https://www.facebook.com/BeardedButcherblend 🍖 https://www.instagram.com/beardedbutcherblend 🍖 https://twitter.com/_beardedbutcher Index: 2:34 - After a quick intro, the guys start cutting up the beef between the rib and the beef chuck. 4:21 - To the band saw for the next part. When the arm is off, they continue to pull the bones out of the brisket. 5:22 - One of the briskets will be ready for the pellet grill. It will be trimmed up with a lot more of the fat removed. The other will be mostly untrimmed for the charcoal grill, in this case it's going on the BGE. 6:49 - BONUS! Seth is going to show you around the original building, the birthplace of Whitefeather Meats! Then, he cuts off a lot of the fat for the Traeger Brisket. 16:34 - Season up the first Brisket with Bearded Butcher Blend Black (https://bit.ly/37jHV6z). 18:13 - The second brisket doesn't get trimmed as much (for the Big Green Egg). A charcoal grill will render the fat down much more than the pellet grill. 26:11 - The brisket is ready to smoke! 28:40 - The answer you've been waiting for, which smoker is the best? 36:11 - Time to eat the beef briskets! Which one is the best? Only one way to find out! The Bearded Butchers are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This means that The Bearded Butchers may receive a commission if you click on a link above and make a purchase on Amazon.com. If you click any link in this description and make a purchase on another website, we may receive a commission.

👉 https://bit.ly/3ANq86xCheck out our jerky products! From cure for the DIY crowd to some incredibly tender beef sticks, we have a little bit of everything! The elk hunt is finished, Scott and Seth were successful. Next, follow along as they quarter their bull elk in the field and get them processed to eat back at home. https://youtu.be/tWYKxt3dBiw Here a full, how to butcher an elk video from our butcher shop. https://youtu.be/qZq19JMM95A Check out the full hunt video here. https://youtu.be/bWk0GdpGOXQ Turn your venison into jerky. https://youtu.be/xaTfSaUYY9g How to make hot dogs. https://youtu.be/zEFhqBVY-zA How to make smokies (meat sticks). https://youtu.be/aLT3xCjnPZg How to make summer sausage. Want to process your own venison at home? https://bit.ly/3Ki62Y8 Pink Cure Salt (Sodium Nitrite) https://bit.ly/3rkD4OG Celery Juice Powder for Curing Meat https://bit.ly/3rtekDN Hickory Smoke Powder https://bit.ly/3GDnGDy Encapsulated Citric Acid (Sausage Tang) https://meat-your-maker.pxf.io/15KYmm Check out the MEAT for home venison processing equipment ________________________________________________________________________ **For all things Bearded Butcher be sure to FOLLOW US on social media** ________________________________________________________________________ 🍖 FACEBOOK https://www.facebook.com/BeardedButcherblend 🍖 🍖 INSTAGRAM https://www.instagram.com/beardedbutcherblend 🍖 🍖 TIKTOK https://www.tiktok.com/@thebeardedbutchers 🍖 🍖 TWITTER https://twitter.com/_beardedbutcher 🍖 ____________________________________________________________________________________________ If you click any link in this description and make a purchase on another website, we may receive a commission at no cost to you.

​ @Marvel Entertainment Turns out, the Mjolnir hammer is edible - who knew? At least, if made out of beef shank by The Bearded Butchers, Thors Hammer is edible. In a tribute to Love and Thunder, The Bearded Butchers carve up a beef shank (shin) and throw it on the grill in this epic, Thor 4 inspired cut and cook. Hope you enjoy! Be sure to make the trip to Whitefeather Meats in Creston, OH, and we just might have some left in stock for you when you come. 11:41 - Veggie Montage 😂 Be sure to check out our seasonings at https://beardedbutchers.com/collections/bearded-butcher-blend-seasoning!

You asked for it, so here it is! Scott and Seth are going to walk you through the farm to table process of preparing your favorite cut of beef. Homesteaders rejoice, this is the end all how to series that you'll need for beef preparation. Coming to you again from Whitefeather Meats in Creston, Ohio, The Bearded Butchers will walk you through the process of how to skin a cow step by step to remove the hide. You don't need a Butcher Shop to follow along, just a few knives and a clean working area. https://bit.ly/37qL7NL - Visit our store for Seth's favorite knife and honing steel https://bit.ly/37jHV6z - Don't forget our famous Bearded Butcher Blend seasoning! 🔪 Need more Bearded Butcher content? Have questions? Follow us on social media! 🐮 https://www.facebook.com/BeardedButcherBlend/ 🐮 https://www.instagram.com/beardedbutcherblend/?hl=en 🐮 https://twitter.com/butcherbearded Pro butcher tips from this video: 1) Make a cradle for the animal to lie on its back with its feet up in the air. Don't try to skin it while it's hanging. 2) If you notice that you've contaminated any meat, just clean your blade and cut out the contaminated piece of meat. Index: 1:33 - Seth starts on the hind leg by cutting the tendon and working his way down. Then, the other leg. 2:05 - Explanation of how The Butchers keep themselves and the meat clean throughout. They have a stream of 180 degree water to keep the utensils clean. At home, you can just have a hot pot of water nearby that's at least 180 degrees F. 2:21 - One long continuous cut through the belly of the animal. 2:38 - Back to the first leg. Don't cut through these tendons. Same process again on the other leg. 3:51 - Siding the animal. Follow the previous cut on the belly to remove the hide in systematic fashion. Pull the hide towards yourself and keep a nice, downward pressure on the knife. Nice long strokes. Continue working around the entire animal, keep the hide away from the meat to keep the meat clean. 9:51 - Split the brisket (use a handsaw if you don't have a power saw). 10:27 - The next generation of (bearded) butchers. 10:52 - Lifting the animal carcass up into the air to finish skinning the backside of the beef. 13:05 - Lift it up the rest of the way. Finish removing the hide. Let gravity help you with the hide at this point.

👇 👇 Full Recipe with temperature is in the description below! The Bearded Butchers are making meat candy in today's video! (They're actually making pork belly burnt ends). This video takes any other burnt end video you've ever seen up to the next level! The Bearded Butchers will butcher, cut, cube, and cook the burnt ends. This one is field to table! They're so good that they'll make a monkey hug a hound dog 😂. You'll need some Hollywood Seasoning ... - Shaker https://bit.ly/2UYb4kk - Bucket https://bit.ly/36umUf9 - NEW Single Serve Packs https://bit.ly/3uvcFPD .. and some BBQ sauce (https://bit.ly/3EKzNi9) to follow along today 5:48 - Thanks to Traditional Timber for the cutting board! https://www.traditionaltimberllc.com Bearded Butcher Pork Belly Burnt Ends Recipe 1) Cut, season, and place the pork bellies on a rack. Doesn't need to be oiled. 2) Put the whole rack on your grill at 250F for about 1 hour. *** Charcoal grills work great. You'll have A LOT of fat dripping *** 3) At 1 hour, spray them with a mix of 1:1 apple cider vinegar and apple juice (keeps them from drying out and charring). 4) At about 2 hours (give or take), check them again. Internal temperature is less important than how they look. Remember, this is basically just really thick bacon. You're looking for nicely rendered fat and a good color. 5) Transfer the bellies from the rack to a pan that is safe to put back on the grill. 6) Drizzle your favorite honey over the bellies. 7) Add a "nice coating" of brown sugar. 8) We added one full sliced stick of butter to 4.5lb (pre-cooked weight) of pork bellies. 9) Add some Bearded Butcher BBQ sauce https://bit.ly/395TtRG (don't be shy!) 10) Wrap your pan and place it back on the grill for 1 more hour. 11) After the hour, remove the pan. Remove the bellies and spread them back out on the wire rack. Place the racks back on the grill for another 10-15 minutes. 12) Remove from the grill after 10-15 minutes. Serve. Stuff Jeremy Used to cook the Burnt Ends 🧤 https://bit.ly/3rkRahm Our very own heat resistant grill gloves 🌳 https://amzn.to/38TJcb2 Cherry wood chunks like Jeremy used 🧺 https://meat-your-maker.pxf.io/vngKBj 50lb Meat Lug 🧤 https://amzn.to/3quiP28 Latex free food prep gloves ✖️ https://amzn.to/3jRMrCe Wire rack like Jeremy used in the charcoal grill 🍾 https://amzn.to/3v16VyU A couple of BPA Free spray bottles _________________________________________________________ ** FOLLOW The Bearded Butchers on social media! ** 🍖 FACEBOOK https://www.facebook.com/BeardedButcherblend 🍖 🍖 INSTAGRAM https://www.instagram.com/beardedbutcherblend 🍖 🍖 TIKTOK https://www.tiktok.com/@thebeardedbutchers 🍖 🍖 TWITTER https://twitter.com/_beardedbutcher 🍖 Index 1:54 - To the Butcher Boy Band Saw! Remove the shoulder and separate the loin from the pork rib and the pork belly. 2:18 - Remove the pork spare ribs off of the pork belly. 3:57 - Cut the pork belly into 1.25" - 1.5" strips. This should look like a really thick slice of bacon. _________________________________________________________ The Bearded Butchers are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This means that The Bearded Butchers may receive a commission if you click on a link above and make a purchase on Amazon.com. If you click any link in this description and make a purchase on another website, we may receive a commission at no cost to you.

Check out the Bearded Butcher Store! https://beardedbutchers.com This video is all about sirloin! You'll get to see bone-in sirloin first, then boneless sirloin. You'll also see where picanha steak comes from, what's a baseball cut, and even a special surprise muscle you've never heard of. Grab your gear and follow along! Stuff you might need if you're following along: Bone Dust Scraper https://amzn.to/3CaJXW6 Meat Saw https://meat-your-maker.pxf.io/0JB6rR Latex Free Food Prep Gloves https://amzn.to/3quiP28 ** FOLLOW The Bearded Butchers on social media ** 🍖 FACEBOOK https://www.facebook.com/BeardedButcherblend 🍖 🍖 INSTAGRAM https://www.instagram.com/beardedbutcherblend 🍖 🍖 TIKTOK https://www.tiktok.com/@thebeardedbutchers 🍖 🍖 TWITTER https://twitter.com/_beardedbutcher 🍖 Index: 1:20 - Starting with a whole hindquarter, break the beef short loin off the round. 2:22 - Starting with bone-in sirloins. Cut the sirloin steaks to 1-1.25 inches thick. Stop once you get to the pin bone. Any further and you'd get to the portherhouse and the t-bone steaks. Filet and strip if it was boneless. 5:10 - Remove the bones and trim up the sirloin. Some bones can be left in. 5:45 - The small sirloin cap is the picanha steak. Sirloin is big portion in the middle. Near the bone is the filet mignon. 9:00 - Boneless sirloin breakdown is next. Start the same but no bandsaw this time. Just a 6" boning knife. Follow the vertebrae down and remove the whole tenderloin. 10:52 - At this point, the sirloin still has a bone. Time to make it boneless. 11:48 - What is a beef mouse muscle 🐭 12:10 - Next, remove the cap and extract the picanha. You can leave the picanha as a roast or cut it into steaks. 13:38 - The sirloin and how to remove the baseball cut from the sirloin. 14:57 - Cut some nice, 1.25" sirloin steaks. 15:46 - One more time, this time, Seth will leave the entire sirloin intact and cut some steaks. 16:56 - The difference between an entire sirloin steak and the different cuts from a sirloin. 17:32 - Every beef sirloin cut laid out on a table, explained, and compared. _________________________________________________________ The Bearded Butchers are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This means that The Bearded Butchers may receive a commission if you click on a link above and make a purchase on Amazon.com. If you click any link in this description and make a purchase on another website, we may receive a commission at no cost to you.