TroyCooks

I show you how to inject and prep a Turkey breast to be roasted on the Kamado Joe. The injection and seasoning used are a Cajun style which gives this Turkey a wonderful flavor while keeping it very moist. Amazin' Cajun marinade and seasoning was provided by: http://www.HeavenMadeProducts.com Promo Code: Troy10 Also, please visit Heaven Made Product's Fund Raising site. My friend Mike is really doing a good thing for the kids: http://www.AmazinFundraising.com You can find out more info about the Kamado Joe here: http://www.kamadojoe.com Video was shot using a Canon G30: http://amzn.to/1NpGMZT (Amazon Affiliate Link) Follow T-Roy Cooks: Facebook: www.facebook.com/TroyCooksGoodFood Twitter: twitter.com/T_ROY_COOKS Pinterest: www.pinterest.com/spacecowboytx Music: "Nile's Blues" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 http://creativecommons.org/licenses/by/3.0/

Guys love a steak with a handle, otherwise known as a Cowboy Steak. I show you how to grill this 3 inch USDA Prime Ribeye Steak and review a Steak rub from Grillin' Magic. Please visit my friend David's Website & Grill Warrior YouTube Channel: http://www.GrillinMagic.com https://www.youtube.com/channel/UCK3sE9vxMgbBF2GI4QnR1ww Follow T-ROY COOKS: https://www.facebook.com/TroyCooksGoodFood https://plus.google.com/+TROYCOOKS/videos https://twitter.com/T_ROY_COOKS https://www.pinterest.com/spacecowboytx/ https://www.instagram.com/troy_cooks/ Video was shot using a Canon G30: http://amzn.to/1NpGMZT (Amazon Affiliate Link) Music: "Nile's Blues" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 http://creativecommons.org/licenses/by/3.0/

We always bring in the New Year by cooking Surf & Turf. Today, I grill a 22oz USDA Prime Dry-aged Porterhouse Steak over Pecan wood and make a homemade Crab stuffing for the 8 oz Maine Lobster tails. This was a fantastic meal and with a Porterhouse steak, you actually have two steaks in one!! Meat was provided by Lobel's of New York: https://www.lobels.com/wild-caught-maine-lobster-tails-1018 Watch all of my videos for Lobel's at: http://www.lobels.com/troycooks Crab Stuffing Recipe 1 egg 1/2 Cup Mayonnaise 1 Tbsp Cup Stone Ground Mustard 1 Tbsp Worcestershire sauce 1 Tbsp Old Bay seasoning 1/4 Cup Onion (chopped) 1/4 Cup Bell Pepper (chopped) 1/4 Cup Celery (chopped) 1/4 Cup Parsley (chopped) 12 Ritz Crackers (crushed) 8 oz Lump Crab meat Juice of 1/2 lemon Chill for 30 mins in refrigerator before using. Video was shot using a Canon G30: http://amzn.to/1NpGMZT (Amazon Affiliate Link) Follow T-Roy Cooks: Facebook: www.facebook.com/TroyCooksGoodFood Twitter: twitter.com/T_ROY_COOKS Pinterest: www.pinterest.com/spacecowboytx Music: "Nile's Blues" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 http://creativecommons.org/licenses/by/3.0/

This USDA Prime Dry-aged Beef Shell Roast (Strip Loin Roast) is reverse seared on the Kamado Joe and cooked to a nice medium-rare. Herbal rub: 1 Tbsp Kosher Salt 1 Tbsp Course ground Black Pepper 1 Tbsp Fresh Rosemary chopped 1 Tbsp Fresh Oregano chopped 1 tsp Onion powder 1 tsp Garlic powder 1/4 Cup Olive Oil (mix all ingredients until paste forms - let stand 30 mins before using) Meat was provided by Lobel's of New York: https://www.lobels.com/usda-prime-dry-aged-boneless-shell-roast-1015 All of my videos using Lobel's products can be seen here: www.lobels.com/troycooks If you are interested in purchasing a Kamado Joe, visit here: www.kamadojoe.com Video was shot using a Canon G30: http://amzn.to/1NpGMZT (Amazon Affiliate Link) Follow T-Roy Cooks: Facebook: www.facebook.com/TroyCooksGoodFood Twitter: twitter.com/T_ROY_COOKS Pinterest: www.pinterest.com/spacecowboytx Music: "Nile's Blues" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 http://creativecommons.org/licenses/by/3.0/

This is a healthy soup that is sure to warm you up on a cold Winter day. The recipe is based on Ruth O'Donnell's Portuguese Kale Soup Recipe. It is a Potato and Kale Soup with Portuguese style sausage. I used Lobel's Linguica sausage, but any other spicy sausage would work. This recipe can be found at the following link: http://www.yankeemagazine.com/recipe/ruth-odonnells-portuguese-kale-soup#_ Sausage provided by Lobel's of New York: https://www.lobels.com/Linguica-1102 Be sure to check out all of my videos using Lobel's products: http://www.lobels.com/troycooks Video was shot using a Canon G30: http://amzn.to/1NpGMZT (Amazon Affiliate Link) Soup Ingredients: 1 tablespoon olive oil 2 garlic cloves 2 medium-size onions, chopped 1 pound linguiça, sliced, slices halved 4 cups chicken broth 1 pound fresh kale, washed, stems discarded, shredded into small pieces 1 can Campbell's "Bean with Bacon" soup plus 1 can water (or substitute 1 can white beans plus 2 cups chicken broth) 2 large potatoes, peeled, cubed (russets or your preference) Salt & Pepper to taste **Note** I also added 1 19oz can of Cannellini beans Follow T-Roy Cooks: Facebook: www.facebook.com/TroyCooksGoodFood Twitter: twitter.com/T_ROY_COOKS Pinterest: www.pinterest.com/spacecowboytx Music: "Nile's Blues" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 http://creativecommons.org/licenses/by/3.0/

I show you how easy it is to make homemade Salisbury Steak. Serve this with mashed potatoes and your favorite veggie for a fantastic, quick, weeknight meal. Salisbury Steak Recipe 2 pounds Ground Beef 2 Tbsp Salted Butter 2 tsp Olive Oil 1 Egg 1/2 Large Onion (diced) 1/2 pound Mushrooms Sliced 1/2 Cup Bread Crumbs 32 oz Beef Stock 3 Tbsp All Purpose Flour 1/2 Cup Red Wind (optional) 2 Tbsp Steak Sauce 1 Tbsp Worcestershire Sauce 1 tsp Corn Starch 4 oz Water 2 tsp Garlic Salt & Pepper to taste In a large mixing bowl, add ground beef, 1/2 diced Onion, egg, bread crumbs, garlic, steak sauce, salt, and pepper. Mix everything in bowl and form oblong patties. Brown patties for 3 mins per side over high heat. You do not need to cook all the way through. Set browned patties to the side to let rest while we make a gravy. In a large skillet over medium high heat, add butter and olive oil. Melt butter. Add rest of the onion and mushrooms. Cook until onions are soft. Add flour and continue cooking for 2 mins. Add red wine and cook for a minute. Add beef stock slowly while stirring roux until you've added all of the stock. Once gravy is up to a boil, add patties to the gravy and turn heat down to simmer. Cook patties 20 - 30 mins with lid off. If gravy isn't as thick as you like after 30 mins, add corn starch slurry to thicken gravy. I like to add Worcestershire sauce to slurry to darken it. Enjoy!!! Facebook: www.facebook.com/TroyCooksGoodFood Twitter: twitter.com/T_ROY_COOKS Pinterest: www.pinterest.com/spacecowboytx Music: "Nile's Blues" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 http://creativecommons.org/licenses/by/3.0/

Potato Surprise is the perfect side dish and can even be the main meal. Once you try this recipe, you will be wanting to make it again and again!! This is one of those recipes that you can easily tweak to make it your own. By adding different meats and cheeses, or using different kinds of potato, you can create an excellent side dish that your family will love. Meat and Dry Rub was provided by Lobel's of New York: http://www.lobels.com https://www.lobels.com/Linguica-1102 https://www.lobels.com/lobels-all-purpose-savory-seasoning-887 Surprise Potatoes Recipe (Feeds 12) 5 pounds potatoes (use your favorite type of potato) 1 Can (14.5 oz) Cream of Mushroom Soup 1 Can (14.5 oz) Cream of Chicken Soup 1 Cup Sour Cream 1/4 Cup of Lobel's Dry Rub (or your favorite BBQ Rub) 1/8 Cup Garlic Powder 2 Cups Cheddar Cheese (reserve 1/2 cup for topping) 1/8 Cup Paprika (or top casserole with more BBQ Rub) 1 Pound of leftover BBQ meat (Pulled Pork, Brisket, Chicken, Turkey, Sausage, etc.) Salt & Black Pepper to taste 1) Boil potatoes until fork tender. (20-40 mins depending on size) 2) Drain cooked potatoes and place into a mixing bowl. Break up potatoes or mash them to the consistency that you like. 3) Add both soups, sour cream, BBQ Rub, Garlic Powder, Cheese, and meat to the potatoes. Mix thoroughly. 4) Scoop mixture into a baking dish and smooth out the top. Add remaining cheese and paprika (or more BBQ Rub) as a topping for the casserole. 5) Cover loosely with tin foil and bake at 225F for 1 1/2 or until all of the cheese is melted. Enjoy!!! Optional: You can place the potato mixture into a large foil pan and cook it on your bbq pit or smoker to add some smoke flavor. Cook for the same amount of time at 225F if cooking on your outdoor cooker. Follow T-Roy Cooks: Facebook: www.facebook.com/TroyCooksGoodFood Twitter: twitter.com/T_ROY_COOKS Pinterest: www.pinterest.com/spacecowboytx Music: "Nile's Blues" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 http://creativecommons.org/licenses/by/3.0/

This is a review of the Cocktail 101 Tasting Pack from Flaviar. If you are interested in becoming a member of Flaviar, please click my affiliate link below: http://flaviar.evyy.net/c/188750/187541/3334 I hope you check out Tom's Test Kitchen and subscribe: https://www.youtube.com/user/tdjtx Stay connected with T-Roy Cooks: Google+: plus.google.com/b/104287091084­234207301/+TROYCOOKS Facebook: www.facebook.com/TroyCooksGood­Food Twitter: twitter.com/T_ROY_COOKS Pinterest: www.pinterest.com/spacecowboytx

If you've never tried Anasazi beans, then you have been missing out. These beans are very flavorful and I show you how to cook them and give them even more flavor. JB's YouTube Channel: www.youtube.com/user/007bondjb Popcorn Rice I used: http://campbellfarms.com/ Follow T-Roy Cooks: Facebook: www.facebook.com/TroyCooksGoodFood Twitter: twitter.com/T_ROY_COOKS Pinterest: www.pinterest.com/spacecowboytx Music: "Nile's Blues" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 http://creativecommons.org/licenses/by/3.0/

I show you how to prep and smoke a Turkey on your WSM and show you a trick to keep the skin from getting burnt during the cook. This Turkey was gorgeous and tasted fabulous!! I used Cherry wood with a chunk of Hickory for the smoke. I injected the bird with my own Cajun injection and enhanced the flavors by using some aromatics in the cavity of the bird during cooking. This Fresh All Natural Turkey was provided by Lobel's of New York: https://www.lobels.com ======================== Cajun Smoked Turkey Recipe 10-12 pound Turkey 2 sticks salted butter 1/4 Cup Cajun Seasoning (Slap Ya Momma) 1/4 Cup Olive Oil 12 oz. Apple Cider beer 1 Cap of Crab/Shrimp Boil Fresh Thyme Fresh Sage Fresh Rosemary Fresh Tarragon Cheesecloth (enough to cover bird in single layer) Injection liquid: 1 stick melted butter Cajun Seasoning Apple Cider Beer Crab/Shrimp boil Mix injection ingredients together and inject the breast in several places. Inject the legs once or twice. No need to inject the wings. Pour and rub remaining injection liquid under skin of the bird. Add fresh herbs into the bird cavity. Cheesecloth Covering: Wrap bird in a single layer of cheesecloth. Mix together 1 stick of butter and olive oil, then pour mixture onto the cheesecloth making sure all of the cheesecloth is coated well. Wrap cheesecloth tightly around bird. Smoking the Turkey: Preheat your WSM to 300F. Add 1 chunk of Hickory wood and a handful of soaked Cherry chips. Place Turkey onto the WSM and cook for 30-45 minutes per pound. Turkey is done when the breasts read 165F on an instant read thermometer and legs should read about 175F. Rest Turkey for at least 30 minutes tented under tin foil. After resting, carve Turkey and enjoy!!! Follow T-Roy Cooks on Social Media: Facebook: www.facebook.com/TroyCooksGoodFood Twitter: twitter.com/T_ROY_COOKS Pinterest: www.pinterest.com/spacecowboytx Music: "Nile's Blues" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 http://creativecommons.org/licenses/by/3.0/

My good friend Watsch sent me a very nice care package. Thank you very much Watsch!!! Please visit and subscribe to his channel The Punkrock-Kitchen: https://www.youtube.com/user/MadMacTennents

This Turkey Burger recipe is excellent for a quick weeknight meal with few ingredients and excellent flavors. Spice blend used is from Heaven Made Products: http://www.heavenmadeproducts.com/ Promo Code: Troy10 to get 10% off!!!! Turkey Burger Recipe (Makes 4 burgers) 1 pound Ground Turkey 3/4 Cup Chopped Onion 3/4 Cup Chopped Cilantro 1 Tablespoon Amazin' MexiCajun Seasoning 1 Cup Shredded Mozzarella Cheese (reserve 1/3 cup for topping) In a bowl, mix together all ingredients and form burger patties. Cook burgers on each side 4-5 minutes. When burgers are almost done cooking, top burgers with remaining cheese. When cheese is melted, set burgers aside to rest 5 mins. Dress your burger as you like and enjoy!!! Camera used is a Canon HF G30 : http://amzn.to/1MxYf1K (affiliate link) Facebook: www.facebook.com/TroyCooksGoodFood Twitter: twitter.com/T_ROY_COOKS Pinterest: www.pinterest.com/spacecowboytx Music: Niles Blues by Kevin MacLeod "Nile's Blues" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 http://creativecommons.org/licenses/by/3.0/

I grill a Pork Ribeye Roast and use a new low sodium spice blend called It's Incredible. And folks, I'm here to tell you that this spice blend ROCKS!!! You can buy It's Incredible and other excellent spice blends at: http://www.heavenmadeproducts.com/ Please tell Mike that T-Roy sent you!!! Stay connected with T-Roy Cooks: Google+: plus.google.com/b/104287091084­234207301/+TROYCOOKS Facebook: www.facebook.com/TroyCooksGood­Food Twitter: twitter.com/T_ROY_COOKS Pinterest: www.pinterest.com/spacecowboytx Music: Niles Blues by Kevin MacLeod "Nile's Blues" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 http://creativecommons.org/licenses/by/3.0/

I give you a run down on the Flaviar Welcome Tasting Pack that contains 5 Whisky's from around the world. If you are interested in supporting T-Roy Cooks and joining the Flaviar community, I would appreciate it if you clicked on my Flaviar Affiliate link so they will know I sent you: http://flaviar.evyy.net/c/188750/187541/3334 For 15% off Tasting packs you can use Discount Code: HALLOPACK15 which is good through 10/31/2015. Whisky Tasted in this video: Scotch Whisky - Glenmorangie Quinta Ruban Swiss Peated Whisky - Santis Japanese Whisky - Nikka Yoichi Indian Single Malt Whisky - Amrut Irish Whiskey - Greenore Stay connected with T-Roy Cooks: Google+: plus.google.com/b/104287091084­234207301/+TROYCOOKS Facebook: www.facebook.com/TroyCooksGood­Food Twitter: twitter.com/T_ROY_COOKS Pinterest: www.pinterest.com/spacecowboytx

If you are using Lighter Fluid to start your charcoal, you MUST watch this!! I show you how to use a Charcoal Chimney Starter. I also show different ways to use it depending on what your needs are. If you use a charcoal grill of any kind, this will show you the proper way to light a fire. Stay connected with T-Roy Cooks: Google+: plus.google.com/b/104287091084­234207301/+TROYCOOKS Facebook: www.facebook.com/TroyCooksGood­Food Twitter: twitter.com/T_ROY_COOKS Pinterest: www.pinterest.com/spacecowboyt­x Music: Niles Blues by Kevin MacLeod "Nile's Blues" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 http://creativecommons.org/licenses/by/3.0/

Do you want to add a little Zing to your Ribeye? Try this homemade Chili rub and Whiskey infused compound butter on your next grilled Ribeye. This huge 2 inch thick Prime Ribeye was outstanding!!! Recipe: Ribeye Steak and Whiskey Infused Butter Ingredients 1 tablespoon New Mexican chile powder or chile powder 1 tablespoon chipotle chile powder 1 tablespoon Coconut Palm Sugar or Sugar in the Raw 1/2 tablespoon smoked paprika 1/2 tablespoon white pepper 1 teaspoon freshly ground black pepper 1 Bone-in ribeye steaks 2 slices Whiskey Butter (recipe is below) Directions 1. For rub, in a bowl, combine chili powders, paprika, white pepper, black pepper, and sugar. 2. Prepare grill for direct cooking over low heat (about 300F). Meanwhile, let meat come to room temperature about 20 minutes before grilling. Pat meat with paper towels to remove excess moisture. Just before grilling, brush steaks with oil. Sprinkle about 1 tablespoon of rub and a little salt on steak. 3. Place steaks directly over medium-high heat for about 5 minutes. Turn and grill 5 more minutes for medium-rare doneness. Remove from grill. Let rest at least 5 minutes. 4. Top hot steaks with Whiskey Butter. Enjoy!!! Whiskey Butter Ingredients 4 oz unsalted butter 2 shallots minced, soaked in whiskey (I used Crown Royal) 3 teaspoons minced Cilantro or Parsley 1/2 teaspoon Dijon-style mustard (optional) 1 Tablespoon Worcestershire sauce 3 teaspoons whiskey 1/2 teaspoon sea salt or salt 1/2 teaspoon ground black pepper Directions 1. Combine butter, shallot, cilantro, mustard, Worcestershire, whiskey, salt, and pepper. Mix well. Drop butter in spoonfuls onto waxed paper. Roll and smooth out to form a round log. Refrigerate until hard and easy to cut, at least 3 hours. Store in the refrigerator for up to 1 week, or freeze for up to 3 months. Stay connected with T-Roy Cooks: Google+: plus.google.com/b/104287091084­234207301/+TROYCOOKS Facebook: www.facebook.com/TroyCooksGood­Food Twitter: twitter.com/T_ROY_COOKS Pinterest: www.pinterest.com/spacecowboyt­x Music: Niles Blues by Kevin MacLeod "Nile's Blues" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 http://creativecommons.org/licenses/by/3.0/

I've been tagged again and this time it's for a BBQ Tag video. Hope you enjoy my answers to these BBQ questions. I'd like to thank Chef Bourque for tagging me. Please visit Chef B's channel: www.youtube.com/user/chefbourque I have tagged the following three friends. I hope you visit and subscribe to all of their channels: Double J BBQ www.youtube.com/channel/UCKcERKo4HqKh4dJE67rCCQw The Root Boy Cooks www.youtube.com/user/rootboyslim GqueBBQ www.youtube.com/user/BBQGQue Rubs mentioned: Oak Ridge BBQ: www.oakridgebbq.com Texas BBQ Rubs: www.texasbbqrub.com Pits mentioned: Yoder Wichita: www.yodersmokers.com Kamado Joe: http://www.kamadojoe.com You can find the WSM using my Amazon Affiliate link: Weber Smokey Mountain: http://amzn.to/1jHYrF6 Video was shot with a Canon G30 which you can also find on Amazon here: http://amzn.to/1JMTFLm Stay connected with T-Roy Cooks: Google+: plus.google.com/b/104287091084­234207301/+TROYCOOKS Facebook: www.facebook.com/TroyCooksGood­Food Twitter: twitter.com/T_ROY_COOKS Pinterest: www.pinterest.com/spacecowboyt­x Music: Niles Blues by Kevin MacLeod "Nile's Blues" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 http://creativecommons.org/licenses/by/3.0/

Machboos is a dish of rice and meat which is very popular across the Middle East. If you're looking for a different recipe for Chicken, then try this fabulous Machboos recipe provided by my friend Abdoo from Bahrain. Recipe: 1 Whole Chicken 2 Large Onions diced 1 Tomato cut into chunks 10 Cardamom pods (we cut 5 into half for added flavor) 2 Sticks of Cinnamon 2 Bay leaves 3 tsp Turmeric 8 Whole Cloves 1 Dried Lime 2 Red Chilli Peppers 1 tsp Saffron Salt & Black Pepper to taste 2 Cups Basmati Rice (follow directions on package) 4 1/2 Cups Water (or enough water to cook rice) 1/2 Cup Golden Raisins 1/2 Cup Roasted Pine Nuts 3-4 Tbsp Ghee or Veg Oil 1) Heat the Ghee over High heat. Add chicken to ghee. Brown all sides well. Remove chicken after browning and turn heat down to medium. 2) Add onions to pot and cook onions until transparent, then add cut up tomato and warm through. 3) Add chicken back to the pot with the onion mixure. Also add the dried lime, red chilli, salt, black pepper, and rest of the spices. 4) Add water to the pot until it covers chicken and simmer until chicken is cooked. 5) After chicken is cooked, add the rice and raise heat to med-high uncovered. Cook rice until most of the water is absorbed by the rice. 6) Add the saffron to the rice, turn heat to simmer, cover pot and let simmer until rice is done. 7) In a seperate pan, toast the pine nuts. When pine nuts are almost toasted, add golden raisins to plump them up over the heat, but do not burn the nuts or raisins. 8) Plate the Machboos and top with roasted pine nuts and golden raisins. Stay connected with T-Roy Cooks: Google+: plus.google.com/b/104287091084­234207301/+TROYCOOKS Facebook: www.facebook.com/TroyCooksGood­Food Twitter: twitter.com/T_ROY_COOKS Pinterest: www.pinterest.com/spacecowboyt­x Music: Niles Blues by Kevin MacLeod "Nile's Blues" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 http://creativecommons.org/licenses/by/3.0/

Sit back and watch me show you how to take a Kentucky Burgoo recipe and add a little Tex-Mex kick to it. This turned out excellent!!! Tango Joe's New York style Burgoo: https://youtu.be/twMf0OLIARk Jeff at Bologna Ring Ranch's Kentucky Burgoo: https://youtu.be/pCyVAYXMx50 Stay connected with T-Roy Cooks: Google+: plus.google.com/b/104287091084­234207301/+TROYCOOKS Facebook: www.facebook.com/TroyCooksGood­Food Twitter: twitter.com/T_ROY_COOKS Pinterest: www.pinterest.com/spacecowboyt­x Music: Niles Blues by Kevin MacLeod "Nile's Blues" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 http://creativecommons.org/licenses/by/3.0/

Watch some of your favorite YouTubers having fun at Keith Bettag's & Karen's annual Labor Day Party. I'd like to thank Keith, Karen, and Terry for putting on such a fantastic party. It doesn't get any better than great food, great drinks, and great friends hanging out for a day of fun in the sun. Please check out my good friends below and sub to their channels if you haven't already. These folks are more than just my good friends, they are family and I hope you will invite them into your home!!! Thanks, Troy Keith Bettag https://www.youtube.com/channel/UCwcYPYNtvJ7vYLPwgPQeOcA https://www.facebook.com/groups/164216970291421/ Tango Joe "The Tango Joe Show & Tango Spice Company" https://www.youtube.com/channel/UCyqx6Ovfi3VxJgVYIRMXOCQ https://www.youtube.com/user/TangoSpiceCompany www.TangoSpice.com Booger https://www.youtube.com/user/Booger500us Glen "The Bald Chef" https://www.youtube.com/user/thebaldchef14 DW "DW's Southern Cooking" https://www.youtube.com/user/DarylCincy Jeff "Bologna Ring Ranch" https://www.youtube.com/user/BolognaRingRanch Greg McCutchen https://www.youtube.com/user/McCutcanvilleMonster Stay connected with T-Roy Cooks: Google+: plus.google.com/b/104287091084­234207301/+TROYCOOKS Facebook: www.facebook.com/TroyCooksGood­Food Twitter: twitter.com/T_ROY_COOKS Pinterest: www.pinterest.com/spacecowboyt­x Music: Niles Blues by Kevin MacLeod "Nile's Blues" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 http://creativecommons.org/licenses/by/3.0/

You've asked for it and here it is, me showing you how to use the BBQ Guru Cyber Q. This is a great temperature control device for your smoker. I show how to use it with a Kamado Joe cooker. More info about the BBQ Guru: https://www.bbqguru.com/ Injection and Rub used in this video was from Kosmos Q: http://www.kosmosq.com/ Find out more info about the Kamado Joe here: http://www.kamadojoe.com/ Music: Niles Blues by Kevin MacLeod "Nile's Blues" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 http://creativecommons.org/licenses/by/3.0/

'TroyCooks' shares with us his recipe for some very tasty Jerk Chicken. After marinating the chicken for 24 hours using Jamaican Pimento he grills the jerk chicken on a Kamado Joe cooker. The marinade is not very spicy, but it does have a nice Jerk flavor that made this the best Jerk Chicken he has ever tasted! This dish is very easy to make and is sure to please your family and friends.

My friend Heath tagged me to do a Dinner Tag Video, so I felt obliged to respond to the 10 questions. Please visit and subscribe to all of my friends mentioned: Heath's Channel: Coonies Cajun Cooking https://www.youtube.com/user/MrHeath1124 My friends that I tagged: Keith Bettag's YouTube Channel: https://www.youtube.com/channel/UCwcYPYNtvJ7vYLPwgPQeOcA/featured Keith's Facebook Group: https://www.facebook.com/groups/164216970291421/ Tango Joe's YouTube Channel: https://www.youtube.com/channel/UCyqx6Ovfi3VxJgVYIRMXOCQ/featured Tango Spice YouTube Channel: https://www.youtube.com/user/TangoSpiceCompany Tango Spice Company: http://www.tangospice.com/ James at Aim'em & Claim'em Smokers: https://www.youtube.com/user/CentralTexasGrilling/videos And for those tagged in this video, here are the 10 questions: 1. Favorite Crock pot Meal 2. Favorite Easy Clean-up Meal 3. Favorite Pinterest Dish 4. Healthiest Dinner Dish you make 5. Favorite Soup you make 6. Most unique dish you make 7. Favorite Pasta Dish 8. Kids Favorite Meal 9. Dish you always bring to parties/Potluck's/Gatherings 10. Keep this TAG alive!!! Tag 3 Friends!

Let me show you how to make Homemade Barbacoa that will blow your mind! You don't need a Goat and you don't need a Cow Head. Beef Cheek is what I used after seeking advise from my Butcher Victor and my good friend Manuel from El Rabbits BBQ who makes You Know You Want It BBQ Sauce. I smoke the beef cheeks 2 hrs over Mesquite, then wrap the meat in foil and cook another 6 hrs on the Kamado Joe. You MUST try this!!! Trust me when I say that this was some fabulous Barbacoa!! El Rabbits BBQ Channel and Store: https://www.youtube.com/user/elrabbitsbbq https://www.facebook.com/elrabbitsbbq Stay connected with T-Roy Cooks: Google+: plus.google.com/b/104287091084­234207301/+TROYCOOKS Facebook: www.facebook.com/TroyCooksGood­Food Twitter: twitter.com/T_ROY_COOKS Pinterest: www.pinterest.com/spacecowboyt­x Music: Niles Blues by Kevin MacLeod "Nile's Blues" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 http://creativecommons.org/licenses/by/3.0/ Barbacoa (Dish)

I used Beef Cheeks to make some amazing Barbacoa Tacos. I smoked the beef over mesquite lump on my Kamado Joe. The meat was smoked for 2hrs, then placed over some veggies in a roasting pan and wrapped with foil for another 6hrs. The meat turned out so tender and moist!! Hope you give this recipe a try. It was about as authentic as you can get without being in Mexico!!!