backyahdbbq TikTok
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Jonny, Backyahd BBQ
@backyahdbbqNO 42087
Global Rank153.66K
Followers402
Videos32.44M
Views1.66M
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backyahdbbq tiktok Introduction
backyahdbbq is a tiktok influencers from the United States with 153656 followers. His/her video classification is Public Figure in tiktok. Many people who follow him/her are because of his/her classification. He/She has published more than 402 videos, with a cumulative total of 1662449 likes, and a total of 153656 fans. In the current tiktok ranking in the United States, he/she ranks No. United States and ranks No. 42087 globally.
Here are some more information about backyahdbbq:
tiktok homepage link:https://www.tiktok.com/@backyahdbbq
Instagram:unknown
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backyahdbbq's pricing:
Nano: $50–$300
Micro: $300–$1,250
Mid: $1,250–$3,500
Macro: $3,500–$12,000
Celebrity: $12,000+
Also, the most commonly and popular used tiktok hashtags in backyahdbbq 's most famous tiktok videos are these:
#fyp #foryou #dlaciebie #viral #dcb #fy #tend #foryoupage #obsessed #makeup #makeuptutorial #sheingals #shein #sheinEu #leo
In the past 30 days, he/she has released for following 12 videos, 199822 views, 6429 likes, 101 comments and 694 shares
not only that.
His/her average playback of each video reached 16651.83, an average of 535.75 likes per video, an average of 8.42 per video, and an average of 57.83 sharing times per video.
His/her best and the first three best videos played 63600, 144200, respectively. These three videos are:Here’s what I do with my brisket trimmings. I usually grind it up into burgers and make some tallow, but I also throw it in beef stew and some homemade sausage. First I separate the meat from fat. For burgers I weigh the meat and then weigh out some fat for a 75/25 mix. I put all that in the freezer for an hour so it’s easier to grind. Then I grind with the coarse plate. And then run it through one more time with the fine plate. And then a little ice to get the last bits. I form into rough balls and then in the fridge until I’m ready to cook it. For tallow, I roughly chop the fat and render it down in a pan while I’m smoking the brisket. You can grind the fat before rendering it, or you can chop it up halfway through the cook to get more out of it. You don’t want to leave it on the smoker too long as it can get over smoked. You can use that tallow as a general fat replacement and use it when you foil boat and wrap the briskets. I like to strain the fat through a paper towel into a glass jar. I’ve recently started pouring it into ice cube trays so I can easily throw a cube into a vac seal bag when I’m portioning out brisket. I found this trick somewhere online, but can’t remember where so props to whomever did it first. That’s just a couple of things you can do with the brisket trimmings - what about you? What do you like to do with your trimmings? #brisket #bbq #smokedmeat #bbqtips #foodprep; After you get a smoker and fuel the next best tool you can buy is a prep tub. I’ve been using the Drip EZ @BBQDripEZ Prep Tubs daily for the last couple of years. Before that I would use random dishes I had around the house and that never really worked out too well. They just released a new version of their prep tub, so let’s break it in with a brisket. The bottom is actually a nylon cutting board, so you can trim your brisket right in the tub. The new side material is silicone, so it’s stronger than before, but still be careful not to cut into it. When you are done trimming, pop up the tub sides, and apply your rub. The new lid has locking hinges so it doesn’t slip off, but it isn’t airtight. If you want it to be airtight, then you can cover the top with plastic wrap. I like to slice right in the tub so all the juices stay put and it makes for easy clean up. If you’re smoking briskets, then definitely get the XL tub, which will fit about 4 15 pound briskets. The other sizes are good for smaller proteins, like chicken, steak, and pork butts. Check my gear page for a link to the tub and a discount code. Thanks Drip EZ for sending over the new tubs. #bbq #bbqgear #brisket #smokedmeat #foodprep #mealprep #bbqtips; For this spring break a bunch of us rented a beach house and I pre-smoked a brisket for one of the meals. Very big thanks to Crowd Cow for sending over this Creekstone Farms brisket. I trimmed it like I always do. Slathered with a mix of yellow mustard, worcester sauce, and sriracha. And rubbed with a homemade rub. I let it sit in the fridge for the night. The next day, I smoked it at 200 for a few hours to let it take on a lot of early smoke, then bumped it up to 250. I foil boated it when I was happy with the bottom bark to help the flat cook in some tallow to keep it moist. I then wrapped it with paper when I was happy with the bark. It was getting late and starting to rain, so I finished it in my oven at 275, until it was probe tender throughout. I let it cool to 185, and then hot held it overnight at 165. Since we weren’t going to eat it for another few days, I vac sealed it, ice bathed it, and kept it in the fridge. On Monday at the beach house, a few hours before dinner, I put the whole brisket in a sous vide at 170 to get the whole thing up to serving temp. You can also reheat it in an oven 225 for an hour or until the brisket hits at least 165. Then right before dinner, I sliced it, and brought it down for the crew. This type of brisket prep is great for when you’re camping or vacationing and can’t bring a smoker along. All the gear and meat I use is on my gear page. Order the Creekstone Farms Brisket from @Crowd Cow there. Use code BBQ15 for 15% off. #bbq #brisket #smokedmeat #howto #learn #smokedbrisket #sousvide
Published videos
For this spring break a bunch of us rented a beach house and I pre-smoked a brisket for one of the meals. Very big thanks to Crowd Cow for sending over this Creekstone Farms brisket. I trimmed it like I always do. Slathered with a mix of yellow mustard, worcester sauce, and sriracha. And rubbed with a homemade rub. I let it sit in the fridge for the night. The next day, I smoked it at 200 for a few hours to let it take on a lot of early smoke, then bumped it up to 250. I foil boated it when I was happy with the bottom bark to help the flat cook in some tallow to keep it moist. I then wrapped it with paper when I was happy with the bark. It was getting late and starting to rain, so I finished it in my oven at 275, until it was probe tender throughout. I let it cool to 185, and then hot held it overnight at 165. Since we weren’t going to eat it for another few days, I vac sealed it, ice bathed it, and kept it in the fridge. On Monday at the beach house, a few hours before dinner, I put the whole brisket in a sous vide at 170 to get the whole thing up to serving temp. You can also reheat it in an oven 225 for an hour or until the brisket hits at least 165. Then right before dinner, I sliced it, and brought it down for the crew. This type of brisket prep is great for when you’re camping or vacationing and can’t bring a smoker along. All the gear and meat I use is on my gear page. Order the Creekstone Farms Brisket from @Crowd Cow there. Use code BBQ15 for 15% off. #bbq #brisket #smokedmeat #howto #learn #smokedbrisket #sousvide
01:00Family and friends pizza party. Lots more pizza content coming this summer. #pizza #summer #family #friends
00:46It’s time to get a new pair of bbq gloves. Let me know which ones you like the best. #bbq #bbqgear
00:14Today we’re making brisket bites from brisket trim. The only reason I trimmed some of the flat off this brisket is to fit it on my 18” Smokey Mountain. I just got the first prototype of this grate I designed, so I had to make the brisket fit to try it out. Crowd Cow sent me this very nice Creekstone Farms brisket, so I couldn’t just grind the trimmings up into burgers. Instead I trimmed the biggest chunks possible and then seasoned and smoked them along with the rest of the brisket. I flipped them after a couple of hours and pulled them when they were completely covered in a wicked dark bark. I cut them into bite size chunks and put them in a pan with some tallow. Covered with foil and then back on the smoker for a few hours at 250 until pull-apart tender. My neighbor was out working on his bike, so I shared a few with him. He ate about 10 in a minute and said he liked that it was just salt, pepper, garlic and no sauce. I couldn’t agree more. They were so good that I might do an entire brisket this way soon. The brisket bites make the perfect pit snack that you can munch on and share with your neighbors while your main brisket finishes cooking. You can find all the gear and meat I use on my gear page. You can order the Creekstone Farms Brisket from @Crowd Cow on my gear page. Use code BBQ15 for 15% off. Thanks to Crowd Cow for sending over the brisket! #bbq #brisket #smokedmeat #howto #learn #smokedbrisket
01:00Trying something a little different tomorrow. I’m going to smoke the brisket trim chunks along with the brisket to have little mini brisket snacks. Thanks to @Crowd Cow for sending me this 17lb Creekstone Farms brisket. #bbq #brisket
Probe tender means that you can easily stick a thermometer probe into your meat. When it goes in and comes out with little resistance the connective tissue has broken down and it’s ready to pull from the heat. Here I’m probing this brisket before I wrap it just to show you the resistance. You’ll wrap when the bark is dark and then start checking for doneness when it hits 195. Briskets are usually done between 195 to 203, but I’ve seen them take until 205 or more to get probe tender. Most bbq joints don’t use a probe, they just pick up the brisket in the middle, feel the flat for tenderness, and see how it bends. That works if you do hundreds of briskets a day, but for the backyahd cook using the probe tender method works well. When is the right tenderness? It’ll feel like the probe is going in and out of a warm stick of butter. Do you wanna check both the point and the flight and multiple places to make sure that entire thing is probe tender. Any instant read thermometer will work. I like to use the ThermoPop because the probe is very thin, but the Thermapen works well too. #bbq #bbqtips #brisket #smokedmeat
01:00Here’s what I do with my brisket trimmings. I usually grind it up into burgers and make some tallow, but I also throw it in beef stew and some homemade sausage. First I separate the meat from fat. For burgers I weigh the meat and then weigh out some fat for a 75/25 mix. I put all that in the freezer for an hour so it’s easier to grind. Then I grind with the coarse plate. And then run it through one more time with the fine plate. And then a little ice to get the last bits. I form into rough balls and then in the fridge until I’m ready to cook it. For tallow, I roughly chop the fat and render it down in a pan while I’m smoking the brisket. You can grind the fat before rendering it, or you can chop it up halfway through the cook to get more out of it. You don’t want to leave it on the smoker too long as it can get over smoked. You can use that tallow as a general fat replacement and use it when you foil boat and wrap the briskets. I like to strain the fat through a paper towel into a glass jar. I’ve recently started pouring it into ice cube trays so I can easily throw a cube into a vac seal bag when I’m portioning out brisket. I found this trick somewhere online, but can’t remember where so props to whomever did it first. That’s just a couple of things you can do with the brisket trimmings - what about you? What do you like to do with your trimmings? #brisket #bbq #smokedmeat #bbqtips #foodprep
01:00After you get a smoker and fuel the next best tool you can buy is a prep tub. I’ve been using the Drip EZ @BBQDripEZ Prep Tubs daily for the last couple of years. Before that I would use random dishes I had around the house and that never really worked out too well. They just released a new version of their prep tub, so let’s break it in with a brisket. The bottom is actually a nylon cutting board, so you can trim your brisket right in the tub. The new side material is silicone, so it’s stronger than before, but still be careful not to cut into it. When you are done trimming, pop up the tub sides, and apply your rub. The new lid has locking hinges so it doesn’t slip off, but it isn’t airtight. If you want it to be airtight, then you can cover the top with plastic wrap. I like to slice right in the tub so all the juices stay put and it makes for easy clean up. If you’re smoking briskets, then definitely get the XL tub, which will fit about 4 15 pound briskets. The other sizes are good for smaller proteins, like chicken, steak, and pork butts. Check my gear page for a link to the tub and a discount code. Thanks Drip EZ for sending over the new tubs. #bbq #bbqgear #brisket #smokedmeat #foodprep #mealprep #bbqtips
01:00TODO LO QUE TENGO QUE HACER🥺 TE UNO A WASSAP SI ME PASAS ESTE VIDEO POR INSTA: CARXLOSC #fyp
00:23TODO LO QUE TENGO QUE HACER🥺 TE UNO A WASSAP SI ME PASAS ESTE VIDEO POR INSTA: CARXLOSC #fyp
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