[{"data":1,"prerenderedAt":409},["ShallowReactive",2],{"category-bbq-grilling":3},{"category":4,"videos":11},{"id":5,"name":6,"slug":7,"emoji":8,"color":9,"featured":10},143,"BBQ & Grilling","bbq-grilling","🔥","#8B2500",true,[12,25,37,49,57,64,72,83,91,99,110,118,126,134,142,150,158,166,177,185,196,207,215,223,231,240,248,259,267,278,286,294,302,310,319,327,335,343,351,359,367,375,383,391,399],{"id":13,"code":14,"youtubeVideoId":15,"title":16,"description":17,"youtubeDuration":18,"youtubeIsShort":19,"contentType":20,"channel":21},1008471,"muz1gp","m7bW-vLdG1Y","From Herd to Desert Feast: Cooking a Whole Camel Over Open Fire in Qatar with White Truffle Rice","The Golden Balance travels deep into the Qatari desert to take part in a rare, traditional camel feast — from witnessing a humane slaughter to slow-cooking the camel over open fire for 4 hours with ghee, Qatari spice blends, and a luxurious white truffle rice. A deeply cultural food documentary exploring community, respect for animals, and the journey of food from start to finish.","PT10M20S",false,"FOOD_TRAVEL",{"name":22,"slug":23,"avatar":24},"The Golden Balance","the-golden-balance","https:\u002F\u002Fyt3.ggpht.com\u002FJA4SHJG0wkJ9nlksLsGrduuwpxezBn3fyGgCznDCqaEdJoFL2qM2bWtsrWQonmnaM25OQ3uSow=s800-c-k-c0x00ffffff-no-rj",{"id":26,"code":27,"youtubeVideoId":28,"title":29,"description":30,"youtubeDuration":31,"youtubeIsShort":19,"contentType":32,"channel":33},1004110,"5yz8gs","7fW16i40ZDQ","How to Skip the 10-Hour Stall and Smoke a Brisket in 6 Hours Using Food Science","Chris Young (of Modernist Cuisine and ChefSteps) demonstrates a science-backed method to smoke a full brisket in just 6 hours instead of the traditional 16+. By steaming the brisket first at high heat to bypass the evaporative stall, then finishing with a high-temperature smoke, he exploits the Arrhenius equation and 'fast kinetic zone' to achieve deep bark and tender collagen breakdown in a fraction of the time. A must-watch for anyone intimidated by overnight brisket cooks.","PT10M51S","TECHNIQUE_AND_TIPS",{"name":34,"slug":35,"avatar":36},"Chris Young","chris-young","https:\u002F\u002Fyt3.ggpht.com\u002FL1sfUAUy6vX3ziYonJBXZ-hHGQ8phtp_hTNF_f4QMWxGXGD_NepR5KXVVEiLvyjMNWoGqNCS=s800-c-k-c0x00ffffff-no-rj",{"id":38,"code":39,"youtubeVideoId":40,"title":41,"description":42,"youtubeDuration":43,"youtubeIsShort":19,"contentType":44,"channel":45},1014379,"l5a3oh","slaM3zK3r8c","How Guga Smokes Pulled Pork to Perfection on a Camp Chef Pellet Grill","Guga Foods demonstrates his method for smoking pulled pork on the Camp Chef PG24 pellet smoker, claiming it produces the best pulled pork you'll find online. The video focuses on a simple yet effective approach to smoked pork shoulder or pork butt. Great for BBQ enthusiasts looking to master pellet smoker pulled pork.","PT3M52S","RECIPE",{"name":46,"slug":47,"avatar":48},"Guga Foods","guga-foods","https:\u002F\u002Fyt3.ggpht.com\u002Fytc\u002FAIdro_lRmg33w57KjGcp7uwFqY3PvsmzkZDrt54uIy0wB8O4lDU=s800-c-k-c0x00ffffff-no-rj",{"id":50,"code":51,"youtubeVideoId":52,"title":53,"description":54,"youtubeDuration":55,"youtubeIsShort":19,"contentType":44,"channel":56},1014378,"2oiqqv","PvcxGCGs-Pg","Perfectly Smoked Beef Ribs: The Salt, Pepper & Smoke Method That Gets It Just Right","Guga Foods walks through his method for achieving what he calls the perfect smoked beef ribs — balanced smoke, seasoning, and texture that's neither too soft nor too dry. A straightforward BBQ cook focused on dialing in the fundamentals of smoked beef ribs. Great for backyard pitmasters looking to master the classic American-style beef rib.","PT5M18S",{"name":46,"slug":47,"avatar":48},{"id":58,"code":59,"youtubeVideoId":60,"title":61,"description":62,"youtubeDuration":43,"youtubeIsShort":19,"contentType":44,"channel":63},1014377,"iu0mfi","rKRrF0EtnA4","Guga's Greek-Middle Eastern Yogurt-Marinated BBQ Chicken on Charcoal Skewers","Guga Foods shares a Mediterranean-meets-Middle Eastern BBQ chicken recipe featuring a yogurt-based marinade with garlic and onion, all mixed in a bag for easy cleanup. The chicken is skewered and grilled over charcoal for maximum flavor. A family-friendly recipe that's a flavorful twist on standard BBQ chicken.",{"name":46,"slug":47,"avatar":48},{"id":65,"code":66,"youtubeVideoId":67,"title":68,"description":69,"youtubeDuration":70,"youtubeIsShort":19,"contentType":44,"channel":71},1014376,"f4pt41","zjv-KSEQRtw","Guga's Charcoal-Grilled Chicken Kabobs: The Secret to Keeping Them Juicy Every Time","Guga Foods walks through his go-to chicken kabob recipe cooked over a charcoal BBQ, focusing on keeping the meat juicy and flavorful. A fast and approachable grilling guide for anyone looking to nail skewered chicken at home. Great for backyard cookouts or weeknight grilling.","PT4M29S",{"name":46,"slug":47,"avatar":48},{"id":73,"code":74,"youtubeVideoId":75,"title":76,"description":77,"youtubeDuration":78,"youtubeIsShort":19,"contentType":44,"channel":79},1007067,"yms2dv","dLm0haxOdQs","Nigerian Suya Kebabs: The Two-Stage Spice Rub Method That Locks In Maximum Flavor","Dada's FoodCrave Kitchen demonstrates how to make Nigerian-style suya kebabs using beef, bell peppers, onions, and suya spice. The video highlights a two-stage cooking technique — grilling for 30 minutes, then brushing with Maggi-infused oil and adding a second coat of suya spice before finishing in the oven. Perfect for parties, dinner gatherings, or anyone wanting to explore West African street food flavors at home.","PT18M27S",{"name":80,"slug":81,"avatar":82},"Dada’s FoodCrave Kitchen","dadas-foodcrave-kitchen","https:\u002F\u002Fyt3.ggpht.com\u002FiEFdprREyYvuzlyz-5CYErJu-EoAoW0NB_OSijSriBqw9MHPB98YO_MYNrP5ntAWhtU86alf=s800-c-k-c0x00ffffff-no-rj",{"id":84,"code":85,"youtubeVideoId":86,"title":87,"description":88,"youtubeDuration":89,"youtubeIsShort":19,"contentType":44,"channel":90},1007066,"ue981q","qwfoCEYmKkw","Homemade Suya Spice from Scratch: The Peanut Butter Powder Base That Makes It Authentic","A straightforward recipe for making traditional West African suya spice at home using peanut butter powder as the base, blended with cayenne, smoked paprika, garlic, onion, ginger, and chili. Perfect for seasoning beef, chicken, pork, or fish kebabs. Great for anyone wanting to recreate authentic suya flavor in their own kitchen.","PT5M36S",{"name":80,"slug":81,"avatar":82},{"id":92,"code":93,"youtubeVideoId":94,"title":95,"description":96,"youtubeDuration":97,"youtubeIsShort":10,"contentType":32,"channel":98},1004107,"sdsjxi","7VPcdyNhVZY","Apartment Oven Ribs That Actually Taste Smoked — No Smoker Needed","Chris Young demonstrates how to achieve smoky, juicy ribs using nothing but a standard apartment oven — no smoker required. The video covers his technique for replicating the results of traditional BBQ smoking indoors. A must-watch for anyone without outdoor cooking equipment who still wants serious BBQ flavor.","PT14S",{"name":34,"slug":35,"avatar":36},{"id":100,"code":101,"youtubeVideoId":102,"title":103,"description":104,"youtubeDuration":105,"youtubeIsShort":19,"contentType":44,"channel":106},1014766,"6eghcp","BEmYcnJtH-g","Big Green Egg Greek Souvlaki with a Yogurt-Topped Salad Twist","A father-daughter team grills charcoal-fired chicken souvlaki skewers on the Big Green Egg using Angus & Oink's 'Big Phat Greek' rub, served with charred lemons and flatbread. The highlight is a family Greek salad recipe featuring an unexpected but crowd-pleasing Greek yogurt addition. A quick and flavorful outdoor (or indoor) summer dinner packed with smoky, tangy, and herby flavors.","PT16M30S",{"name":107,"slug":108,"avatar":109},"It's Cooking Good","its-cooking-good","https:\u002F\u002Fyt3.ggpht.com\u002FpZs-YuMnO8zLonIcndjo6EzswNQE4sDlrdRfCvmBMpbOTg5EoLEX3RN-0yJTEBtoWCKBSG6Pxw=s800-c-k-c0x00ffffff-no-rj",{"id":111,"code":112,"youtubeVideoId":113,"title":114,"description":115,"youtubeDuration":18,"youtubeIsShort":19,"contentType":116,"channel":117},1014374,"s91lou","-Rwh4F2m7po","First-Time Weber Owner's Honest Take: What the Performer Deluxe Gets Right (and Wrong)","Guga Foods unboxes and tests the Weber Performer Deluxe 22-inch charcoal grill for the first time, cooking ribeye steaks to evaluate the grill's build quality, ash management, seal, and heat retention. He shares candid pros and cons — including surprise at the lack of smoky flavor — and gives an overall positive verdict for anyone considering the purchase.","KITCHEN_EQUIPMENT",{"name":46,"slug":47,"avatar":48},{"id":119,"code":120,"youtubeVideoId":121,"title":122,"description":123,"youtubeDuration":124,"youtubeIsShort":19,"contentType":44,"channel":125},1014373,"tfcjvb","heIfWbr025I","Guga's Cheese-Stuffed 'Off the Chain' Burger with Smoked Onions on the Weber Kettle","Guga Foods reveals his family's secret burger recipe featuring mozzarella cheese stuffed inside the patty for guaranteed juiciness, mixed with finely diced white and green onions, garlic, and spices. The burgers are cooked on a Weber Kettle with wood chips for smoky flavor and topped with caramelized onions cooked directly on the grill. A must-watch for backyard burger enthusiasts looking to level up beyond basic patties.","PT13M34S",{"name":46,"slug":47,"avatar":48},{"id":127,"code":128,"youtubeVideoId":129,"title":130,"description":131,"youtubeDuration":132,"youtubeIsShort":19,"contentType":44,"channel":133},1014372,"n7da80","qhxpWNfBs5M","Grilled Ground Chicken Skewers: Guga's Koobideh-Style Nuggets for Athlete Kids","Guga Foods shares a healthier, no-fry alternative to chicken nuggets inspired by Persian koobideh — ground chicken seasoned with cinnamon, cumin, paprika, and lemon, then grilled on skewers. The video walks through the spice blend, a key sealing technique to keep the meat on the skewer, and tips for keeping it juicy. Perfect for parents looking for a nutritious, kid-friendly meal.","PT10M43S",{"name":46,"slug":47,"avatar":48},{"id":135,"code":136,"youtubeVideoId":137,"title":138,"description":139,"youtubeDuration":140,"youtubeIsShort":19,"contentType":44,"channel":141},1014371,"9opki7","k-3nAj_ndZ0","First-Timer's Guide to Holding 350°F on a Weber Kettle for Juicy BBQ Drumsticks","Guga Foods fires up his Weber Kettle for the first time to cook BBQ chicken leg drumsticks, learning how to dial in and maintain a steady 350°F using indirect heat. The video covers charcoal setup, temperature control techniques, and the juicy results. Perfect for anyone new to kettle grilling.","PT10M39S",{"name":46,"slug":47,"avatar":48},{"id":143,"code":144,"youtubeVideoId":145,"title":146,"description":147,"youtubeDuration":148,"youtubeIsShort":19,"contentType":44,"channel":149},1014367,"oz2a56","3BiVxVXqO8M","Guga's Bulgogi Secret: Asian Pear Marinade and Brown Sugar Layering for Insane Caramelization","Guga Foods shares his personal bulgogi recipe inspired by years of eating Korean BBQ with a Taekwondo master. The video covers a blended marinade featuring Asian pear, soy sauce, honey, and sesame oil, plus a layering trick with brown sugar that creates stunning caramelization on thinly sliced ribeye. A fun backyard cookout atmosphere makes this an approachable and crowd-pleasing Korean BBQ guide.","PT7M38S",{"name":46,"slug":47,"avatar":48},{"id":151,"code":152,"youtubeVideoId":153,"title":154,"description":155,"youtubeDuration":156,"youtubeIsShort":19,"contentType":44,"channel":157},1014366,"n3udoc","OzEVKCbEW1M","How to Cook Authentic Brazilian Picanha on a Charcoal Grill — Guga's Step-by-Step Method","Guga Foods breaks down how to cook authentic Brazilian Picanha steak at home using a charcoal grill. The video walks through every step to replicate the churrascaria experience, claiming it produces the best steak in the world. Perfect for grilling enthusiasts looking to try a beloved Brazilian cut.","PT11M16S",{"name":46,"slug":47,"avatar":48},{"id":159,"code":160,"youtubeVideoId":161,"title":162,"description":163,"youtubeDuration":164,"youtubeIsShort":19,"contentType":44,"channel":165},1014365,"05c876","fX4i0BdQeaA","How Guga Smokes Salmon on a Weber Kettle Grill in Record Time","Guga Foods demonstrates a simple, fast method for smoking salmon on a standard Weber kettle grill — no fancy smoker required. The video walks through the entire process from setup to finished fish, making it accessible for backyard cooks at any skill level. Perfect for anyone looking to add smoky flavor to salmon without complicated equipment.","PT4M53S",{"name":46,"slug":47,"avatar":48},{"id":167,"code":168,"youtubeVideoId":169,"title":170,"description":171,"youtubeDuration":172,"youtubeIsShort":19,"contentType":44,"channel":173},1011814,"7xwa1t","ONR0YGd-VVQ","Cedar-Smoked Aldi Salmon on a Backyard Grill — No Smoker Required","Brian Lagerstrom transforms budget-friendly frozen salmon from Aldi into flaky, hot-smoked salmon using only a charcoal grill and cedar wood scraps. He walks through the full process — salt-sugar brine, overnight pellicle drying, and a low-and-slow smoke over ice — then plates it up as a fresh Smoked Salmon Nicoise Salad. Perfect for anyone who wants smoky salmon flavor without owning a dedicated smoker.","PT7M50S",{"name":174,"slug":175,"avatar":176},"Brian Lagerstrom ","brian-lagerstrom","https:\u002F\u002Fyt3.ggpht.com\u002FYc9iM-g4OdaoXNsUxVXKM1B3EEm4V7NJ1MFFPLCbyyyKLua6l2z9yCQsimgJPcMxiogye1PMng=s800-c-k-c0x00ffffff-no-rj",{"id":178,"code":179,"youtubeVideoId":180,"title":181,"description":182,"youtubeDuration":183,"youtubeIsShort":19,"contentType":44,"channel":184},1011810,"e6fzei","EDEC4nukyQk","How Parboiling Before Grilling Transforms Sweet Potatoes Into a Charred, Pesto-Slicked Side Dish","Brian Lagerstrom takes sweet potatoes beyond baked or fried by parboiling then grilling them for deep char and a creamy texture. The wedges are finished with a vibrant hemp seed and almond pesto made with nutritional yeast and fresh herbs — making the whole dish accidentally vegan but intentionally impressive. A great technique-forward side dish for anyone looking to level up a humble vegetable.","PT7M41S",{"name":174,"slug":175,"avatar":176},{"id":186,"code":187,"youtubeVideoId":188,"title":189,"description":190,"youtubeDuration":191,"youtubeIsShort":19,"contentType":44,"channel":192},1004829,"4n3l4p","Hxg38ng2B1I","King Oyster Mushrooms Pulled & Caramelized in BBQ Sauce: The 10-Year Vegan Sandwich Recipe","Derek Sarno of Wicked Kitchen walks through his decade-tested method for making vegan pulled 'pork' sandwiches using King Oyster (Eryngii) mushrooms — fork-shredded, seared in a cast-iron pan, tossed in beer-spiked BBQ sauce, then roasted until sticky and caramelized. Served on buttered toasted buns alongside crispy black pepper skillet potatoes, this under-30-minute recipe shows how plant-based cooking can fully satisfy BBQ cravings.","PT22M33S",{"name":193,"slug":194,"avatar":195},"Derek Sarno","derek-sarno","https:\u002F\u002Fyt3.ggpht.com\u002FrExE344AqBduS73yebeL4HlG3O5POigsGh_QiJ1pla2T6d9AfOu6t3ruTH9hdNW3tqVT2WNulw=s800-c-k-c0x00ffffff-no-rj",{"id":197,"code":198,"youtubeVideoId":199,"title":200,"description":201,"youtubeDuration":202,"youtubeIsShort":19,"contentType":44,"channel":203},1017908,"wkfuzu","iTmWFwIDXp8","Why Marion Grills Chicken and Leek on Separate Skewers for Perfect Teriyaki Caramelization","Marion Grasby walks through her homemade teriyaki sauce — built from soy sauce, brown sugar, mirin, and sake — and explains why she skewers chicken thighs and leeks separately to achieve even searing and deep lacquered color. A practical, weeknight-friendly take on Japanese yakitori-style cooking that works just as well with salmon or plain chicken pieces.","PT3M50S",{"name":204,"slug":205,"avatar":206},"Marion's Kitchen","marions-kitchen","https:\u002F\u002Fyt3.ggpht.com\u002FJyuIAGsSoaNL4tW1QPVgA3AJIR3AP_WvKOzAuSFudSbeULM-al6hw19BnRHOG80zjDvgYg2F=s800-c-k-c0x00ffffff-no-rj",{"id":208,"code":209,"youtubeVideoId":210,"title":211,"description":212,"youtubeDuration":213,"youtubeIsShort":19,"contentType":44,"channel":214},1009469,"cmpbz4","MF2A7wQBGsc","Behind the 60-Second Clip: How The Golden Balance Makes a Pork-Free McRib with Beef Short Ribs","A behind-the-scenes recipe video where The Golden Balance recreates a pork-free McRib using slow-braised beef short ribs, homemade BBQ sauce, dill pickles, and onions on a hoagie roll. The video doubles as a filmmaking breakdown, showing exactly how short-form TikTok and Instagram recipe clips are shot and edited. Great for fans curious about both the recipe process and content creation workflow.","PT15M48S",{"name":22,"slug":23,"avatar":24},{"id":216,"code":217,"youtubeVideoId":218,"title":219,"description":220,"youtubeDuration":221,"youtubeIsShort":19,"contentType":44,"channel":222},1014760,"j320tm","hLIwCuovX4M","Beer Can Chicken Gets a Salty-Sweet Upgrade with Dr Pepper on the Traeger","A fun twist on classic beer can chicken, this video walks through smoking a whole chicken over a can of Dr Pepper on a Traeger pellet smoker, resulting in incredibly moist, salty-sweet meat. The host covers seasoning under the skin, building a simple Dr Pepper BBQ glaze, and basting technique — plus tips for adapting the recipe to a standard BBQ or oven.","PT12M3S",{"name":107,"slug":108,"avatar":109},{"id":224,"code":225,"youtubeVideoId":226,"title":227,"description":228,"youtubeDuration":229,"youtubeIsShort":10,"contentType":44,"channel":230},1004109,"zi57uj","NZB4wmGTtZA","Steam First, Smoke Second: The Science Behind a 6-Hour Brisket That Rivals a 16-Hour Cook","Chris Young demonstrates how to cut brisket cook time from 16 hours down to 6 using an inverted method: steam at high heat first to blast past the stall and accelerate collagen breakdown, then smoke uncovered for fast bark development. The video covers restaurant-style trimming, Dalmatian rub, predictive thermometer use, and the food science behind why this shortcut actually works.","PT23S",{"name":34,"slug":35,"avatar":36},{"id":232,"code":233,"youtubeVideoId":234,"title":235,"description":236,"youtubeDuration":237,"youtubeIsShort":10,"contentType":238,"channel":239},1004104,"1z4iyn","x1rWne9JNu4","Why Liquid Smoke Works — If You Get the Surface Moisture Exactly Right","Chris Young debunks the myth that liquid smoke is fake or ineffective, explaining that it's made by condensing real wood smoke just as it has been for centuries. The real issue is surface chemistry: smoke only sticks and reacts with meat when the surface is tacky — not too wet, not too dry — regardless of cooking temperature. He demonstrates using a light cider vinegar spritz to achieve that ideal surface before applying liquid smoke.","PT58S","FOOD_SCIENCE",{"name":34,"slug":35,"avatar":36},{"id":241,"code":242,"youtubeVideoId":243,"title":244,"description":245,"youtubeDuration":246,"youtubeIsShort":10,"contentType":44,"channel":247},1009370,"7vrv9d","vrOPPSWH_M4","Crispy Flour-Dredged Wings Drowned in a Homemade Honey BBQ Sauce with Liquid Smoke","A quick Shorts recipe showing how to make crispy honey BBQ chicken wings from scratch. The wings are dredged in heavily seasoned flour (no wet batter) then deep fried and tossed in a homemade sauce built from ketchup, buffalo sauce, honey, Worcestershire, apple cider vinegar, and liquid smoke. Perfect for anyone who wants bold, saucy wings with a crunchy bite.","PT51S",{"name":22,"slug":23,"avatar":24},{"id":249,"code":250,"youtubeVideoId":251,"title":252,"description":253,"youtubeDuration":254,"youtubeIsShort":19,"contentType":44,"channel":255},1002668,"rdzc3t","ZUW1ivH04rw","Fall-Off-The-Bone Baby Back Ribs Without a Grill: 8-Hour Crock Pot Method","A straightforward slow cooker baby back ribs recipe that delivers incredibly tender, fall-off-the-bone meat with minimal effort. Ribs are seasoned, slow-cooked with onion and garlic for 8 hours, then finished in the oven or under the broiler to caramelize the BBQ sauce. Perfect for anyone who wants great ribs without a grill.","PT4M39S",{"name":256,"slug":257,"avatar":258},"HuggedbyGrandma","huggedbygrandma","https:\u002F\u002Fyt3.ggpht.com\u002F0aG2ILKETeh-J6JlttbTIm5G_6bTDAQaVzc99N0DFIQJJBQf2J1Cw3mJ-p1V_IInBuyFvz6y=s800-c-k-c0x00ffffff-no-rj",{"id":260,"code":261,"youtubeVideoId":262,"title":263,"description":264,"youtubeDuration":265,"youtubeIsShort":19,"contentType":44,"channel":266},1014075,"c53i24","JrC8bUUj9FI","Smoked vs. Clarified Butter Deep-Fried Whole Chicken: Which Method Wins?","Guga deep-fries a whole chicken in 10 pounds of clarified butter, then puts it head-to-head against a smoked spatchcock chicken to see which method produces the juiciest, most flavorful result. The video also covers how to easily make clarified butter using a sous vide circulator, plus a bonus smashed potato recipe topped with seasoned ground beef and melted mozzarella.","PT10M30S",{"name":46,"slug":47,"avatar":48},{"id":268,"code":269,"youtubeVideoId":270,"title":271,"description":272,"youtubeDuration":273,"youtubeIsShort":19,"contentType":44,"channel":274},1006429,"4mhqrb","aLpPZlVsny0","Ron Swanson's Bacon-Wrapped Smoked Turkey Leg from Parks & Rec, Made From Scratch","Babish recreates 'The Swanson' from Parks & Recreation — a massive bacon-wrapped smoked turkey leg. The video covers breaking down a whole turkey, curing the legs with pink curing salt and brown sugar, smoking them over apple and cherry wood, and wrapping in thick-cut bacon for a deep mahogany finish. Bonus: leftover turkey meat gets turned into homemade ground turkey for burgers.","PT4M52S",{"name":275,"slug":276,"avatar":277},"Babish Culinary Universe","babish-culinary-universe","https:\u002F\u002Fyt3.ggpht.com\u002FAlCRk3X8JvmNqHC7R3c7yVDQaGyUvMAd3GXY77vTgzGS1Qa_vlVFY0ZNSH56otpeBKDq3gF-yw=s800-c-k-c0x00ffffff-no-rj",{"id":279,"code":280,"youtubeVideoId":281,"title":282,"description":283,"youtubeDuration":284,"youtubeIsShort":19,"contentType":44,"channel":285},1004819,"9mtahe","3SPcNu9anyc","Harissa-Marinated Grilled Vegetables Straight From the Garden — Zucchini, King Oyster Mushrooms & Broccolini","Derek Sarno grills zucchini, king oyster mushrooms, and broccolini coated in homemade harissa for a smoky, spicy plant-based feast. The video covers marinating technique, grill timing for each vegetable, and finishing touches like fresh mint and lemon. Perfect as a BBQ side, in wraps, or served over rice and beans.","PT14M2S",{"name":193,"slug":194,"avatar":195},{"id":287,"code":288,"youtubeVideoId":289,"title":290,"description":291,"youtubeDuration":292,"youtubeIsShort":19,"contentType":44,"channel":293},1004108,"q62qur","NnzADfbBBFo","Texas Pitmasters Blind-Taste Oven-Baked Ribs with a Fake Smoke Ring","Chris Young uses food science — liquid smoke chemistry, curing salts for a fake smoke ring, and a DIY smoke distillation setup — to create smokerless smoked ribs baked entirely in a home oven. He then serves them blind to legendary Austin pitmasters at Leroy & Lewis (#2 in Texas) and YouTuber Joshua Weissman to see if they pass. A fascinating deep-dive for apartment dwellers and BBQ nerds alike.","PT28M44S",{"name":34,"slug":35,"avatar":36},{"id":295,"code":296,"youtubeVideoId":297,"title":298,"description":299,"youtubeDuration":300,"youtubeIsShort":19,"contentType":32,"channel":301},1013788,"0zjtqg","dUzRueUDgJA","The 3-Temperature Method That Gives Reverse-Seared Steak Sous Vide Precision","Chris Young (Modernist Cuisine, ChefSteps) breaks down why the standard 225–250°F reverse sear is a flawed compromise, revealing three hidden phases — warming, stalling, and rising — that require active temperature management. He walks through a step-by-step protocol using surface temperature control to achieve edge-to-edge doneness without overcooking, and explains why letting the steak cool before searing is the most overlooked key to a perfect crust.","PT7M34S",{"name":34,"slug":35,"avatar":36},{"id":303,"code":304,"youtubeVideoId":305,"title":306,"description":307,"youtubeDuration":308,"youtubeIsShort":10,"contentType":44,"channel":309},1014599,"gf51g2","rh6t5us8JIM","Overnight Anchovy-Garlic Marinade Makes This Butterflied BBQ Leg of Lamb Unmissable","A step-by-step guide to deboning, marinating overnight, and grilling a 1.9kg leg of lamb on the Big Green Egg. The marinade features anchovies, Dijon mustard, eight garlic cloves, lemon, and rosemary blended together for bold, smoky flavour. Cooked indirect first then finished over direct coals to a blushing 55°C medium.","PT2M56S",{"name":107,"slug":108,"avatar":109},{"id":311,"code":312,"youtubeVideoId":313,"title":314,"description":315,"youtubeDuration":316,"youtubeIsShort":19,"contentType":317,"channel":318},1013981,"3bsjjr","OWixgifbM6M","What Happens When You Soak a Steak in Pickle Juice for a Full Month?","Guga tests pickle juice marinades on steaks at four intervals — control, 1 day, 1 week, and 1 month — to see how the vinegar brine affects texture, tenderness, and flavor. The experiment reveals dramatic changes in meat fiber structure over time, with the month-long brine nearly falling apart. Served alongside fried pickle and potato 'roulette' fries, the taste test crowns the 1-week brine as the crowd favorite.","PT9M23S","FOOD_CHALLENGE",{"name":46,"slug":47,"avatar":48},{"id":320,"code":321,"youtubeVideoId":322,"title":323,"description":324,"youtubeDuration":325,"youtubeIsShort":19,"contentType":44,"channel":326},1005974,"sh0ajc","VIciq4J5nNg","Babish Turns Rice-A-Roni and Kansas City BBQ Into a Single Super Bowl Dish","Babish and crew fuse San Francisco's iconic Rice-A-Roni with Kansas City-style BBQ sauce and smoked meats into one absurd Super Bowl mash-up. The video blends a from-scratch KC barbecue sauce (molasses, tamarind, Worcestershire, and more) with a toasted rice-and-vermicelli pilaf topped with crispy pulled pork and brisket. Equal parts chaotic cooking show and sports comedy.","PT12M15S",{"name":275,"slug":276,"avatar":277},{"id":328,"code":329,"youtubeVideoId":330,"title":331,"description":332,"youtubeDuration":333,"youtubeIsShort":19,"contentType":44,"channel":334},1014511,"gpqor8","y1OZH6w6EoE","Gochujang-Marinated Chicken Thighs Make the Juiciest Korean BBQ Burgers You'll Ever Taste","Shane from It's Cooking Good shows how to make Korean BBQ Chicken Burgers using pounded and gochujang-marinated chicken thighs, cooked on a BBQ (or oven\u002Fpan) for sticky, charred results. The burgers are topped with a sesame-dressed Chinese cabbage coleslaw and stacked in toasted buns. A great weekend cook that works just as well indoors as outdoors.","PT10M17S",{"name":107,"slug":108,"avatar":109},{"id":336,"code":337,"youtubeVideoId":338,"title":339,"description":340,"youtubeDuration":341,"youtubeIsShort":10,"contentType":44,"channel":342},1009066,"j56zjt","wS58bKcwf_0","Why Flank Steak and a 4-Hour Citrus Marinade Make the Ultimate Carne Asada Torta","A step-by-step guide to building a loaded carne asada torta from scratch, featuring a citrus-Worcestershire flank steak marinade, quick homemade refried pinto beans, and a blended avocado crema. The video covers grilling technique, proper slicing against the grain, and layered assembly for maximum flavor in every bite.","PT2M51S",{"name":22,"slug":23,"avatar":24},{"id":344,"code":345,"youtubeVideoId":346,"title":347,"description":348,"youtubeDuration":349,"youtubeIsShort":10,"contentType":238,"channel":350},1004106,"ezsve3","191shOMf42k","DIY Wood Chip Distillation Reveals What Commercial Liquid Smoke Is Missing","Chris Young builds a simple smoke distillation rig to investigate why modern barbecue often lacks depth. He discovers that commercial liquid smoke producers discard the phenolic-rich layers responsible for traditional smoked flavor — and recaptures them to make superior smoked ribs without a smoker.","PT2M47S",{"name":34,"slug":35,"avatar":36},{"id":352,"code":353,"youtubeVideoId":354,"title":355,"description":356,"youtubeDuration":357,"youtubeIsShort":10,"contentType":32,"channel":358},1004105,"zo2lrf","QuhDtFWoZus","Pitmaster-Approved Oven Ribs: How Chris Young Fooled Joshua Weissman With No Smoker","Chris Young spent five weeks developing a method to replicate smoked ribs using only an apartment oven, then put them to the ultimate test — first at Michelin-starred Austin barbecue joint LeRoy and Lewis, then in front of Joshua Weissman. The results shocked everyone, including the pitmasters. A deep dive into barbecue science and kitchen hacks that challenges everything you think you know about smoking meat.","PT2M15S",{"name":34,"slug":35,"avatar":36},{"id":360,"code":361,"youtubeVideoId":362,"title":363,"description":364,"youtubeDuration":365,"youtubeIsShort":10,"contentType":44,"channel":366},1014720,"2dc4qq","TcpHTkSvrPk","Parma Ham & Mozzarella Stuffed Chicken Involtini Grilled Over Coals on the Big Green Egg","A step-by-step guide to making Chicken Involtini — butterflied chicken breasts stuffed with Parma ham, mozzarella, and sundried tomatoes, rolled and grilled over coals on a BBQ. Finished with a bright lemon and parsley drizzle, this Italian classic is shown to be both impressive and surprisingly easy to pull off, with tips for adapting it indoors or swapping ingredients to taste.","PT1M1S",{"name":107,"slug":108,"avatar":109},{"id":368,"code":369,"youtubeVideoId":370,"title":371,"description":372,"youtubeDuration":373,"youtubeIsShort":19,"contentType":238,"channel":374},1014235,"umx54y","zoITqf9M208","Prime vs Choice vs Premium: Which Beef Grade Transforms Most After 35-Day Dry Age?","Guga splits three whole ribeye loins — USDA Prime, Premium, and Choice — dry-aging one half of each for 35 days using the UMAi Dry system while keeping the other half fresh for a direct comparison. The blind taste test reveals dramatic differences in tenderness and flavor across grades, with a clear winner emerging. Essential viewing for anyone considering dry-aging at home.","PT16M36S",{"name":46,"slug":47,"avatar":48},{"id":376,"code":377,"youtubeVideoId":378,"title":379,"description":380,"youtubeDuration":381,"youtubeIsShort":19,"contentType":32,"channel":382},1014071,"0h71hl","i0t0q7kDPuo","Pitmaster Brad Robinson Schools Guga on Wagyu Brisket Trimming, Foil Boat Method & the Texas Trinity","Guga Foods teams up with BBQ pitmaster Brad Robinson (Chud's BBQ) for a full Texas BBQ masterclass featuring a Wagyu grade-9 brisket, beef short ribs, and sausage. The video covers professional trimming technique, the foil boat wrapping method, drum vs. pellet smoker comparisons, and an overnight rest that delivers competition-level results. A must-watch for anyone serious about leveling up their low-and-slow BBQ game.","PT12M13S",{"name":46,"slug":47,"avatar":48},{"id":384,"code":385,"youtubeVideoId":386,"title":387,"description":388,"youtubeDuration":389,"youtubeIsShort":19,"contentType":44,"channel":390},1011796,"ky6h5s","skXvtGgRQKw","The Secret to St. Louis Ribs: Oven-Slow-Cook, Then Broil for That Sticky BBQ Lacquer","Brian Lagerstrom walks through his foolproof method for fall-off (but not too far off) the bone St. Louis-style ribs — slow-cooked in foil at 275°F, then broiled or grilled with a homemade molasses-ketchup BBQ sauce for a caramelized crust. Includes a homemade BBQ sauce recipe and a quick sweet vinegar slaw to cut through the richness.","PT10M35S",{"name":174,"slug":175,"avatar":176},{"id":392,"code":393,"youtubeVideoId":394,"title":395,"description":396,"youtubeDuration":397,"youtubeIsShort":19,"contentType":44,"channel":398},1014745,"7afn0p","J49CwY6OrnU","7.5-Hour Traeger Beef Short Ribs: The Real Cook Time Nobody Warns You About","A UK home cook smokes Sainsbury's beef short ribs low and slow on a Traeger pellet grill for over seven hours until fall-off-the-bone tender, using a simple salt, pepper, and paprika rub with mustard or habanero jam as a binder. The meal is rounded out with a cast iron skillet cornbread and butter-basted corn on the cob also cooked on the smoker. Great for anyone looking to tackle BBQ beef ribs at home with honest timing expectations.","PT16M1S",{"name":107,"slug":108,"avatar":109},{"id":400,"code":401,"youtubeVideoId":402,"title":403,"description":404,"youtubeDuration":237,"youtubeIsShort":10,"contentType":44,"channel":405},1004450,"8dd1g7","TpV_I9MPHnA","Beginner's Guide to Grilling the Perfect Steak","A short-form cooking video from Chef Brian's Kitchen focused on grilling steak, aimed at beginner cooks. Part of a beginner cooking series, this quick clip offers a visual guide to steak on the grill. Ideal for those just starting out in the kitchen.",{"name":406,"slug":407,"avatar":408},"Chef Brians Kitchen","chef-brians-kitchen","https:\u002F\u002Fyt3.ggpht.com\u002FK7ujW5ggMOLuet9P6XWCUsHKNJ--vzp-GK3-Rt82JhfR2fLNi9XyRYhluK2i0Lvx06q3vX1ONw=s800-c-k-c0x00ffffff-no-rj",1778181064346]