I have spent over three years toiling around with the prospect of putting together a YouTube channel for Grizzly BBQ.
Over the last year, I have posted a few videos that I had posted on Instagram, but they were hardly YouTube worthy. Being that the videos were from Instagram, they were short clips with nary any interaction involved. I suppose I just wanted to kick the channel off. I would have stopped procrastinating and started this YouTube adventure much sooner, but with 2019 being such a chaotic year, I had my priorities placed elsewhere. With more time available in my days in 2020, I am able to commit my energy into growing this cooking channel.
A few days ago, I cooked up a birthday dinner for my cousin Rachel’s 11-year-old son, and I decided to film bits and pieces of that day’s cook (which you can see above in my unofficial Grizzly BBQ channel introduction). I smoked a 10-lb. pork butt in my Barrel House Cooker 14D, and in my Barrel House Cooker 18C I smoked a 3-pound chub of bologna along with over 60 bacon-wrapped jalapeno poppers (some with cheddar cheese; others with cream cheese). Indoors, I deep-fried over 60 chicken wings and around 20 chicken legs/drumsticks.
Yesterday, I lightly documented my cook of a double smoked ham. It was a precooked ham that was smoked with hickory wood, so I fired up my offset stick burner smoker and smoked it in order to get it up to temperature (130 degrees) with a few split logs of hickory that I had on hand.
Somehow, prior to the cook from the other day, I had 49 subscribers to my channel. I believe I know the culprit behind that. Back in February, I posted a short clip to my @grizzly.bbq Instagram page where I was hot’n’fast smoking some burgers and bacon. I live on a rural piece of farmland, and my smoker is just in front of a fence that features a vast field behind it. Cows, being the curious animals that they are, lined up behind the fence where my offset smoker sits, and I shot a quick video cracking a couple of jokes. I said, “Welcome to my barbecue class. Grizzly BBQ. I guess these (alluding to the cows watching) are my students… and the product.” Somehow, this video has over 8,000 views at the time of writing this post. I reckon that is where the bulk of my subscribers have come from.
There are going to be some growing pains along the way. I am not used to filming my cooks in this manner. I’m used to posting short clips to Instagram. I’m new to video editing, and I have simply been doing so using an app on my phone, but in the near future I’m going to look into other forms of video editing software. I’m such an amateur right now. I’m filming with my phone and winging it.
I would like to invite you to come aboard and join me in this YouTubing adventure. Hit me up with some likes and a subscription. I would greatly appreciate it. I promise the videos will be better as time ensues. I won’t only feature barbecue, but I plan on doing other forms of grub slinging from grilling to griddling on my Blackstone griddles to documenting some indoor cooks.
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