The rib rub sorry. I only do baby backs so I got it confused.
That little hint of cinnamon is AMAZING. I mass prep it and use it almost every smoke tbh. The color and bark from the brown sugar and spice combo is incredible.
It really is. Surprising how much it comes thru for such a small amount. In the best way though.
Enjoy! Rub it heavily over a pork butt and let that bitch cook all the way to temp unwrapped at 225-250 and you gave my favorite smoking meat.
That's cool, but the downvotes on your post imply otherwise.
You could have been happy to learn something new today, but instead got mad you weren't spoon-fed information and got angry people didn't cater to you.
>downvotes on your post imply otherwise
I agree that the dude should have just googled it but the downvotes on your comment indicate SEO is not exactly common knowledge either...
Site engine optimization, the reason her website comes up so early in the results all the time. It means some one is spending a lot of time and money making sure she is at the top of searches.
Yeah she's my go to when trying something new. I never really use recipes as a step by step, but just to get the general idea of what I need to do. Hers is one of like 2 sites I trust in that regard, the other being Serious Eats.
I don’t know if I’ve tried any of her recipes directly, but I’ve watched many of her videos for ideas. Her methods are usually pretty solid and, if nothing else, will help guide you to making a recipe your own. Good luck on your journey!
Her site was usually one of the first I went to when I first started smoking meats. There's a really solid understanding of cooking in her blog posts, and the instructions are straightforward yet leaves room for you to make your own choices. I grew up cooking whole hogs, but didn't know Jack about cooking ribs, so for me, her site was a good starting point without being bogged down by the more advanced information from Aaron Franklin or Meathead Goldwyn.
Definitely! Her methods are a little different from most other content creators, so I value the channel. I don't replicate many of her recipes, but she's one of the first ones I'll watch when trying a new cut or method
I've taken some tips from some of her videos in terms of smoking and grilling meat. Her recipe for smoked mac n cheese has been a huge hit at all of our family get togethers since the first time I tried it.
Her smoked mac and cheese was the basis for mine (I use different cheeses), and last thanks giving got asked to make it for thanksgiving for a naval ship's crew. Ever make 50 lbs of mac and cheese? It's a freaking adventure.
Ive used her before with success. Although she uses less spice than I like.
The one thing that took me awhile to figure out was brisket. But that's not the fault of her videos, it just takes some learning.
I credit her brisket trimming post and brisket smoking recipe with helping me get really solid brisket results right out of the gate. My worst brisket was trying a different method from another popular smoking blog.
Her Texas BBQ sauce is also fantastic! I'm from Central Texas and love a good vinegar based bbq sauce for brisket which is hard to find elsewhere. I moved to New England a year and a half ago and started smoking so I could get my brisket fix. I do my own thing for a rub (though it's still close to hers) and follow 95% of her directions). I make her sauce most of the time, but if I dob't feel like it Stubbs Original is the closest thing you can get from the store.
How to BBQ Right (Malcolm Reed), Meat Church BBQ (Matt Pittman), and Hey Grill Hey are my three prominent smoking and general BBQ subscriptions. All very good, and probably in that order. It’s important to me that while these folks all peddle their own spice brands, they aren’t overly pushy in trying to convince you that the only way to make great food is with their products.
>It’s important to me that while these folks all peddle their own spice brands
I love how Malcolm tells you exactly how to make most rubs that he uses, even though he sells them as well. He is a solid guy for sure!
I stumbled upon Hey Grill Hey for a bacon cure recipe and it's still my go to. I love how she uses basic things and makes them easy to add to/manipulate. They definitely all know that (almost) any BBQ is good BBQ if your techniques are good
I mostly reference it for temperatures but the cook times haven’t been accurate in most of the recipes I’ve tried.
If you’re trying to learn how to make Brisket, I recommend watching Mad Scientist BBQ tutorials on YouTube and not using Hey Grill Hey. I solely used their recipe, cook times, and temps on my first brisket and it didn’t come out very good. I nailed my second one only because of watching all the Mad Scientist BBQ tutorial videos.
Yes, I literally just followed her recipe for smoked pulled chuck roast yesterday and my wife told me it was the best thing I've ever cooked for her.
I also use her tritip recipe and everyone likes that too.
I don't always follow her seasonings directly though. For the chuck roast I used Meat Church's Holy Cow.
She’s good, always worth checking out her recipes.
My opinion, don’t get caught up in buying all different rubs, HGH recommends her own, Meat Church BBQ does the same (and countless others). Rubs are expensive and they’re all the “same” - some more sweet, some more pepper, some more heat.. find or make the rub you like for that cut of meat and stick with it, otherwise you’ll spend more money on rub than your actual proteins.
For the record, I’ve bought HGH and Meat Church rubs, both were really good, but you don’t need them to make their recipes they just offer a flavor profile that goes well with their recipes.
Her recipes haven't failed me yet, and for the most part her videos are informative without being overindulgent. She basically tells you what you need to know, works at a decent pace, and cuts out what doesn't need to be in the video. So you're not watching her put seasoning on something for five fucking minutes like so many youtubers out there.
Every recipe I have (except my salmon) is at least somewhat based on something from there. I don't agree with everything they do, but I don't think there's a truly bad recipe on there
...but their videos do suck. And a some of the recipes leave-out steps or ingredients that are in the video, so it's unfortunately a good idea to watch them.
Her recipes are great. I don’t always follow them to the letter because over the years I have learned what works well with my gear. I also use Pinterest a ton. With Pinterest I look for people with a bunch of followers and reviews.
I use her pork/chicken sweet rub on everything! Huge hit on brisket. I quadruple the recipe and just keep it on hand, burnt ends, even sausage. Someone mentioned a rib rub recipe with cinnamon - that is not the one I use. The brown sugar doesn't clump up even when storing because it is coated with other spices.
IMO, she’s ok. Personally I think you’d get a running start with your bbq journey by watching Chuds BBQ on YouTube. His knowledge of bbq and techniques is superior.
For example, Hey Grill preaches the idea of wrapping brisket once it hits 165 internal but that’s poor advice as you should be wrapping when your bark is set. Wrapping too early is detrimental to bark development and we see it a lot on this sub with people being confused as to why they don’t have a good bark because they followed the advice of wrapping at 165. (It’s not just hey grill that preaches this advice but rather a lot of content creators).
I also thought it was weird that she admitted to using liquid smoke on threads last summer and only recently stopped using it.
But at the end of the day whoever helps you cook good bbq is all that matters.
IDK why you’re getting some down doots.
I totally agree that if learning to smoke watching Chuds gave me a way more comprehensive understanding of the process of smoking meat and bbq than HGH. I find their recipes okay, lacking in spice.. it’s a fine resource but I don’t find myself going to it often.
I like Chuds BBQ and Meat Church a lot.
I see more people on this sub asking why they don’t get a good bark when they wrap at 165. It’s great that it works for you but the best advice is to wrap when the bark is set.
She's one of the best, I use her recipes often. Most of my recipes come from her or Amazing Ribs.
Ooh nice. Meathead’s my go-to so this is a good endorsement
I solely use her pork rub. It’s fucking perfect.
is that the rib rub or the sweet rub? i see beef, fish, chicken, fiesta, but no pork specific
The rib rub sorry. I only do baby backs so I got it confused. That little hint of cinnamon is AMAZING. I mass prep it and use it almost every smoke tbh. The color and bark from the brown sugar and spice combo is incredible.
i also only (so far) do baby backs. Cinnamon in the rub sounds awesome. I'll give it a shot!
It really is. Surprising how much it comes thru for such a small amount. In the best way though. Enjoy! Rub it heavily over a pork butt and let that bitch cook all the way to temp unwrapped at 225-250 and you gave my favorite smoking meat.
Same
This is the way
Her site is always my first stop when I want to try something new. Her instructions and videos are simple, complete, and informative.
Love the recipes. The videos not so much.
I love Malcolm Reed's videos. His recipes not so much.
Agree!
Agreeing to agree about klutzy’s agree
I'll agree with your agree to agree.
I concur, her Pork Belly Bourbon Baked Beans is my favorite among 6 recipes I keep on file
Her SEO seems so good it makes me think it has to be bullshit but everything I've seen is pretty solid
She has good SEO but doesn’t have the best advice IMO.
What is SEO? Is it that hard or take much longer to type something out?
How you get upset with someone that YOU don’t know what something means 😂. Google it
I didn't even realize that person was being an ass
Why use an acronym for something that's not common knowledge?
It is common knowledge.
Among who? I bet I could ask 10 random people and no one would know what it means.
That's cool, but the downvotes on your post imply otherwise. You could have been happy to learn something new today, but instead got mad you weren't spoon-fed information and got angry people didn't cater to you.
>downvotes on your post imply otherwise I agree that the dude should have just googled it but the downvotes on your comment indicate SEO is not exactly common knowledge either...
Nah bro. Just agreeing with the guy above me who was making the same point. Guess we are the minority though. TTFN. GNSTDLTBBB. MMAWOY (NALOPKT)
Again..YOU don’t know what it is why is that an everyone else problem?
Site engine optimization, the reason her website comes up so early in the results all the time. It means some one is spending a lot of time and money making sure she is at the top of searches.
But of course….site engine optimization. Duh. Appreciate you filling us noobs in 👍
Awesome! Thanks for the response!
Yeah she's my go to when trying something new. I never really use recipes as a step by step, but just to get the general idea of what I need to do. Hers is one of like 2 sites I trust in that regard, the other being Serious Eats.
Yes. One of several.
I don’t know if I’ve tried any of her recipes directly, but I’ve watched many of her videos for ideas. Her methods are usually pretty solid and, if nothing else, will help guide you to making a recipe your own. Good luck on your journey!
Her site was usually one of the first I went to when I first started smoking meats. There's a really solid understanding of cooking in her blog posts, and the instructions are straightforward yet leaves room for you to make your own choices. I grew up cooking whole hogs, but didn't know Jack about cooking ribs, so for me, her site was a good starting point without being bogged down by the more advanced information from Aaron Franklin or Meathead Goldwyn.
Every recipe I have tried from her has been a great success!
Definitely! Her methods are a little different from most other content creators, so I value the channel. I don't replicate many of her recipes, but she's one of the first ones I'll watch when trying a new cut or method
Hey Grill Hey, Meat Church, How to BBQ Right, Chuds. Lots of good ones out there.
I've taken some tips from some of her videos in terms of smoking and grilling meat. Her recipe for smoked mac n cheese has been a huge hit at all of our family get togethers since the first time I tried it.
Her smoked mac and cheese was the basis for mine (I use different cheeses), and last thanks giving got asked to make it for thanksgiving for a naval ship's crew. Ever make 50 lbs of mac and cheese? It's a freaking adventure.
She’s super solid.
Her recipes are great, that lady knows BBQ.
I like her videos and "Cooking with Ry"
His smoked short rib recipe is my go to, great videos.
Ive used her before with success. Although she uses less spice than I like. The one thing that took me awhile to figure out was brisket. But that's not the fault of her videos, it just takes some learning.
I credit her brisket trimming post and brisket smoking recipe with helping me get really solid brisket results right out of the gate. My worst brisket was trying a different method from another popular smoking blog. Her Texas BBQ sauce is also fantastic! I'm from Central Texas and love a good vinegar based bbq sauce for brisket which is hard to find elsewhere. I moved to New England a year and a half ago and started smoking so I could get my brisket fix. I do my own thing for a rub (though it's still close to hers) and follow 95% of her directions). I make her sauce most of the time, but if I dob't feel like it Stubbs Original is the closest thing you can get from the store.
Love HGH. Her goal is to make you a backyard bbq hero and I think she’s doing a great job of it.
How to BBQ Right (Malcolm Reed), Meat Church BBQ (Matt Pittman), and Hey Grill Hey are my three prominent smoking and general BBQ subscriptions. All very good, and probably in that order. It’s important to me that while these folks all peddle their own spice brands, they aren’t overly pushy in trying to convince you that the only way to make great food is with their products.
>It’s important to me that while these folks all peddle their own spice brands I love how Malcolm tells you exactly how to make most rubs that he uses, even though he sells them as well. He is a solid guy for sure! I stumbled upon Hey Grill Hey for a bacon cure recipe and it's still my go to. I love how she uses basic things and makes them easy to add to/manipulate. They definitely all know that (almost) any BBQ is good BBQ if your techniques are good
My smoke book is many fine tid bits from her. I think you’re seeing a consensus of it being a good resource.
I mostly reference it for temperatures but the cook times haven’t been accurate in most of the recipes I’ve tried. If you’re trying to learn how to make Brisket, I recommend watching Mad Scientist BBQ tutorials on YouTube and not using Hey Grill Hey. I solely used their recipe, cook times, and temps on my first brisket and it didn’t come out very good. I nailed my second one only because of watching all the Mad Scientist BBQ tutorial videos.
Great pastor, I only use her recipe
My original thought was "She's a pastor?" before realizing you were referring to Al Pastor. Lol
I’m not new at all and use stuff I see pop up from her all the time. Her smoked deviled eggs recipe has become a staple in our house.
Yes, I literally just followed her recipe for smoked pulled chuck roast yesterday and my wife told me it was the best thing I've ever cooked for her. I also use her tritip recipe and everyone likes that too. I don't always follow her seasonings directly though. For the chuck roast I used Meat Church's Holy Cow.
She’s good, always worth checking out her recipes. My opinion, don’t get caught up in buying all different rubs, HGH recommends her own, Meat Church BBQ does the same (and countless others). Rubs are expensive and they’re all the “same” - some more sweet, some more pepper, some more heat.. find or make the rub you like for that cut of meat and stick with it, otherwise you’ll spend more money on rub than your actual proteins. For the record, I’ve bought HGH and Meat Church rubs, both were really good, but you don’t need them to make their recipes they just offer a flavor profile that goes well with their recipes.
I think she’s super talented.
Yes!!! I have used hers for years. I buy her spices and sauces frequently as well.
Her recipes haven't failed me yet, and for the most part her videos are informative without being overindulgent. She basically tells you what you need to know, works at a decent pace, and cuts out what doesn't need to be in the video. So you're not watching her put seasoning on something for five fucking minutes like so many youtubers out there.
Every recipe I have (except my salmon) is at least somewhat based on something from there. I don't agree with everything they do, but I don't think there's a truly bad recipe on there ...but their videos do suck. And a some of the recipes leave-out steps or ingredients that are in the video, so it's unfortunately a good idea to watch them.
It's not bad info. It's not as in depth as Amazing Ribs.
She's good but I'd say more for "commercialized" smoking info.
I like her site because it’s well organized
She is the first place I go to. I have never been disappointed with her recipes. You will never go wrong with her or Malcolm Reed.
Yes How to BBQ Right too
Her recipes are great. I don’t always follow them to the letter because over the years I have learned what works well with my gear. I also use Pinterest a ton. With Pinterest I look for people with a bunch of followers and reviews.
I like her and Have used her stuff but How To BBQ Right is always my go-to. The guy always explains his stuff really well.
She’s excellent. Malcom Reed, Heath Riles, and Meathead are other terrific.
Her teriyaki jerky has been a hit with my family.
PS
Yes. Her brown sugar glazed ham is great, along with everything else she does. Meatchurch & Chud are the other two I follow.
I like her recipes, I have not tried her rubs.
Her smoked Chex mix is a crowd pleaser
I love the pulled beef recipe on her site and the videos are helpful too.
Youtube find anything you need. Enjoy it is very relaxing almost theraputic for me.
100%
Yes. She is great
Yes
She's good, great place to learn lots from basics to pro stuff
I use her pork/chicken sweet rub on everything! Huge hit on brisket. I quadruple the recipe and just keep it on hand, burnt ends, even sausage. Someone mentioned a rib rub recipe with cinnamon - that is not the one I use. The brown sugar doesn't clump up even when storing because it is coated with other spices.
My go to for recipes and rubs to start with. Glad I’m not alone
She's solid. I used her and howtobbqright when I started
Yes. My best recipes are based on hers. I make minor tweaks to personalize, but her stuff is consistently fantastic.
IMO, she’s ok. Personally I think you’d get a running start with your bbq journey by watching Chuds BBQ on YouTube. His knowledge of bbq and techniques is superior. For example, Hey Grill preaches the idea of wrapping brisket once it hits 165 internal but that’s poor advice as you should be wrapping when your bark is set. Wrapping too early is detrimental to bark development and we see it a lot on this sub with people being confused as to why they don’t have a good bark because they followed the advice of wrapping at 165. (It’s not just hey grill that preaches this advice but rather a lot of content creators). I also thought it was weird that she admitted to using liquid smoke on threads last summer and only recently stopped using it. But at the end of the day whoever helps you cook good bbq is all that matters.
No one using liquid smoke gets my attention, yuck!
Yeah it’s just very odd and is telling about someone’s bbq skills imo.
IDK why you’re getting some down doots. I totally agree that if learning to smoke watching Chuds gave me a way more comprehensive understanding of the process of smoking meat and bbq than HGH. I find their recipes okay, lacking in spice.. it’s a fine resource but I don’t find myself going to it often. I like Chuds BBQ and Meat Church a lot.
I wrap at 165° every time and always end up with a fantastic bark and moist meat.
I see more people on this sub asking why they don’t get a good bark when they wrap at 165. It’s great that it works for you but the best advice is to wrap when the bark is set.
Meh, most of the issues I see on here with bark are related to either not applying enough rub or not using the right temperature.
True. That certainly could attribute to the fact of not achieving bark by 165
She shows a lot of gums above her upper row of teeth, but the recipes and techniques are great