Скачать или смотреть Texas Style BBQ just got better with the new BEEF TALLOW HOLD Method

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Big thanks to our VIDEO SPONSOR:
▶️KAMADOJOE https://www.kamadojoe.com/

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00:00 – introduction: Can this hack make BBQ even better?
00:40 – spotlight on veal cheeks: size and marbling
01:11 – inspiration from Leroy and Lewis
01:36 – seasoning the veal cheeks Texas style
02:08 – preparing the Kamado Joe Big Joe
03:09 – adding veal cheeks to the smoker
03:15 – phase 1: smoking to build color and flavor
03:26 – checking progress at 70°C core temperature
04:02 – prepping beef tallow for “the hold” technique
04:43 – melting beef tallow in the BBQ
05:05 – beef cheeks reach target bark after 2 hours
05:47 – bringing cheeks up to 92–94°C internal
06:38 – transferring cheeks into the beef tallow
07:22 – why “the hold” matters in modern BBQ
08:16 – all cheeks submerged in hot beef tallow
09:35 – holding the cheeks in oven at 65°C for 3 hours
09:53 – reveal after the hold: perfect bark and structure
10:23 – visual: smoke ring, juiciness, tenderness
11:35 – taste test: mind-blowing flavor

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