The Epic Barbecue Tower: A Masterclass in Smoking Meats

The journey to creating the epic barbecue tower began with a focus on the meat, specifically the kobasa and boneless skinless chicken thighs. The host, a self-proclaimed barbecue enthusiast, emphasized the importance of low and slow cooking to bring out the smoky flavor. "You can do these low and smoke them take out so much flavor so much smoke they're delicious," they exclaimed. To achieve this effect, the host reached for their trusty barbecue chip dust, a secret ingredient that added a depth of flavor reminiscent of the end of a bag of barbecue chips.

The kobasa was next to be discussed, with the host noting its popularity among barbecue enthusiasts. "Sonny, uh while you're washing your hands, uh you can just put that in the fridge," they said, gesturing to the sausages. The host explained that fresh kielbasa was essential for this application, as it provided a good amount of fat that would add to the overall flavor profile. To prepare the sausage, the host inserted a wooden dowel into the link, where it connected the two parts. This created a makeshift "smoke chamber" that would allow the smoke to penetrate fully and infuse the sausage with flavor.

The smoking process itself was explained in detail by the host, who demonstrated how to use a small cast iron skillet to create a hot pan filled with wood chips. The idea was to achieve an instant smokiness without pre-soaking or any additional preparation. The olive oil added a touch of richness to the dish, while the binder clips held the chicken and sausage in place, allowing for even smoke distribution.

The creation of the epic barbecue tower involved two types of meat: sausages and chicken. The host emphasized that each type of meat complemented the other perfectly, with the smokiness of the sausage enhancing the flavor of the chicken. To achieve this effect, the host used sharp wooden dolls to prick a few holes in the sausage, allowing the smoke to penetrate fully and release its fat content.

The result was nothing short of spectacular. As the timer counted down, the aroma of smoked meat wafted through the air, enticing everyone present with its irresistible charm. When the sausages were finally removed from the smoker, they were met with a collective sigh of satisfaction. The crunch on the outside gave way to a tender, juicy interior, infused with the deep flavor of smoke and spices.

The final step in creating the epic barbecue tower was to add some veggies and cheese, as well as a tangy dipping sauce. The result was nothing short of breathtaking. A slow clap erupted from the crowd as the host revealed their masterpiece, a towering structure of smoked meat, cheese, and veggies that defied gravity and delighted the senses.

As everyone gathered around the barbecue tower to sample its contents, the atmosphere was filled with excitement and anticipation. Each bite was met with a chorus of oohs and ahhs, as the flavors and textures melded together in perfect harmony. The host's secret ingredient – barbecue chip dust – shone through once again, adding an extra layer of depth and complexity to each mouthful.

The journey to creating the epic barbecue tower had been a long one, but the end result was well worth it. As the host proudly declared, "This air around heat gentle it lets his grease off gently and it doesn't flare up." The presentation was indeed impressive, with the two types of meat complementing each other perfectly. And as for the best sausage ever had? That distinction belonged to one of the creations on display.

As everyone indulged in this gastronomic masterpiece, the atmosphere remained electric. Everyone was enjoying themselves, from the sizzling burgers to the slow-cooked brisket. It was an event that would be remembered for a long time, thanks to the epic barbecue tower that brought everyone together in a shared moment of culinary bliss.

"WEBVTTKind: captionsLanguage: enmy epic barbecue tower oh man we'll get to the tower part in a bit but first let's get to the meat starting with the kobasa and then of course some boneless skinless chicken thighs love it in a barbecue right you can do these low and smoke they take out so much flavor so much smoke they're delicious we're gonna rub it in my barbecue chip dust my bcd it's very famous people love it it's got all that smoky sweetness it tastes like the you know the end of a bag of barbecue chips that we love oh you're getting in there with their hand she said i don't need tongs it's a rub right it is a problem you can't rob robbing it i love it um i don't you really it's really i call it the bacon of the sky because it's all that fat tenderness that we love about bacon bye yeah cause the bird it's a chicken the chicken kind of flies they take off and they just all right tell us about the kielbasa kilbasa polar sausage sonny uh while you're washing your hands uh you can uh just put that in the fridge we're gonna marinate that overnight okay i'm 24 hours really get it barbecuey now the kilbasa i found me some fresh kielbasa a lot of kielbasa comes right it's already pre-smoked it's cooked right's got a lot of great smoky flavor for this application i want the fat in there the unrendered raw fat and that's what we're found so we got some good fresh kielbasa i got a wooden dowel okay now hear me out this is the first step for indoor oven smoking all right so you're gonna take one of that links right where they're connected and oh that's so sophisticated sorta in the middle it's arts and crafts sausage yep this is about as artsy and craftsy as you're gonna see me get because it involves the sausage i like this and that's all we're gonna do you got a lot of that great fat in here where that fat where's that back gonna go on top of the chicken we're gonna smoke and we're gonna drip speaking of smoke i got a rippin hot small cast iron skillet here it takes a lot of heat we got some wood chips you can use oak this is hickory you can use applewood whatever you have laying around no need to pre-soak or anything we want this kind of instantly starting to smoke in that hot pan i'll help bolster it a little bit and add a little to it about a little half of that we can always add in more if it gets a little too dehydrated in the oven and just a couple uh tablespoons of that olive oil meanwhile let's smoke some sausages i'm gonna take this heavy you got it yep let's uh why don't you open the oven for me real quick all right so in here i have two binder clips okay we're gonna put our chicken right on the ground there we got this wooden dowel and it's gonna fit gently into this clip just like that grab a towel and just grab that it's going to go right up top there and then you slide it down just like that and then you can do the other side super easy and it's going to hang now because we got them on these clips we can slide the sausage back right over there sonny can you grab me the wood and those dowels right there you'll see what i'll do with the dolls look at this pre-smoking wood what we're gonna do is throw that kind of in the back there we could slide that over so we got the smoke penetrating fully we'll take that guy out and right before watch this we got these sharp wooden dolls just prick them a couple times in each sausage and that's going to help the smoke penetrate inside the sausage and also let that fat render and drip into our barbecue chicken we close it up 3.25 an hour about an hour and 15. you can attempt the sausage you can tempt the chicken chicken 160 165 sausage same are you ready for the big unveiling yes i'm sorry bring it indoor smoker you smell the smoke in the air yes nothing gets me salivated more than that that's a sight for soros oh all right i'm gonna pull that doll off up the sausages it's okay if they fall especially during the cook that means you're getting everything tender everything rendered everything perfect i'm gonna bring it all here i got the door jeff oh thanks a lot guy this is really really that's a lot of food guys all right i'll put this right here one of my favorite sausages i mean when properly smoked and that's why we suspended it and did just like put it in there my mouth is watering it gives you that hot link vibe they get that crinkled smoked look and it's just so infused with smoke and flavor and look at this remember that barbecue chip dust we put on there a little bit of that stock we created almost our own sauce sonny i'm gonna hand this to you i'm gonna do chop it up no man just pull it as good as you can almost like our pulled pork right okay give you the essence mouth feel texture of pulled pork without having to you know cook something for 14 to 18 hours and then we cut these babies on the sharp bias but look at that beautiful right there beautiful we're going to fill this bowl put that all in that bowl for me sonny you know what's great about that i think it's better than grilling because this air all around heat gentle it lets his grease off gently and it doesn't flare up so sometimes you get that flare on the grill and you get that burnt crisp outside it's not good oh so good look how moist it is inside yeah a little bit of a coloration therefore smoke i like the way you chose two kinds of meat and they each made the other better is there going to be any left that is the best that is the best sausage i've ever had it is i you guys try well let's try one i'm sorry i'm going rogue here yeah we don't yeah it tastes like it tastes like bacon oh my gosh the the crunch on your outside oh my god bite it down though guys enough cheese it's so soft i need a little mustard that's gonna get a little bit of it oh a little bit extra love there that ch that's sausage drippings i'm going to pass me into the epis barbecue tower i have been touting this whole time we're gonna put some veggies on top there just like that beautiful gorge we got our sausage in the bowl there we got our chicken our smoked chicken of course we got some bacon bacon we need a dipping sauce oh yeah for a barbecue yeah and that is barbecue sauce tower stop it you're kidding me oh that's fantastic and if that wasn't enough let me conjure up something special here oh my god i was so happy with you there you go it's the smoke of the meat smoke come on it's my favorite smell in the world i think we got a slow clap just wow you\n"