The video features a person demonstrating a simple and affordable way to smoke meat on a gas grill using a small aluminum or steel box with holes. They compare two different types of boxes, a rectangular and a triangular one, and show how to use them to smoke pork shoulder. The process involves placing wood chips or pellets in the box, heating it up on the grill, and then placing the meat on the grill over indirect heat. The person also shares their method for seasoning the meat and keeping it moist during the smoking process.
After 10 hours of smoking, the person checks the internal temperature of the meat and finds that it is tender and falls apart easily. They then let the meat rest for an hour before slicing it thinly and using it to make mini sandwiches.
The person also shares a recipe for a spicy sauce made with mayonnaise, mustard, and hot sauce, which they use to add flavor to the sandwiches. They also caramelize onions and add grated cheese to the sandwiches before toasting them in the oven.
Overall, the video showcases a simple and delicious way to smoke meat on a gas grill, and provides tips and recipes for making tasty mini sandwiches.
1. The author purchased two tools for a gas grill to test their functionality.
2. The tools are small, metal boxes used for smoking food on a gas grill.
3. The boxes have holes and a hinge for the lid.
4. The author's gas grill has a diffuser where the burner is located.
5. The boxes are placed between the diffusers on the grill.
6. The author uses wood chips or pellets in the boxes to create smoke.
7. The boxes can be used to smoke food at a temperature of 250°F (120°C).
8. The author used the triangular-shaped box, which seemed more functional.
9. The author seasoned a pork shoulder with salt and pepper before smoking it.
10. The author applied a mixture of Worcestershire sauce and sweet tea to the meat during cooking.
11. The meat was cooked for 10 hours, with the temperature increased to 300°F (150°C) for the last two hours.
12. The author used a thermometer to check the internal temperature of the meat, aiming for 205-210°F (96-99°C).
13. The author let the meat rest for an hour before slicing it.
14. The author used the smoked meat to make mini sandwiches, combining it with mayonnaise, mustard, and hot sauce.
15. The sandwiches were toasted in the oven with grated cheese and caramelized onions.