Duitse Schichtfleisch – de ultieme winterse stoof! 🔥🥘 Langzaam gegaarde varkensnek met bacon, donker bier en je favoriete BBQ-saus. Dit is écht een feestje! 😍 ✅ Check het volledige recept op ons YouTube-kanaal of op kolenboertje.nl #kolenboertje #kolenboertjebbq #schichtfleisch #schichtfleisch🥩 #dutchoven #dutchovencooking #dutchovenrecipes #outdoor #outdoorcooking #recept #bbq #bbqrecept #barbecue #dutchovenrecepten source
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The real definition of an underrated youtube channel. Calming voice and good food. Deserves more attention.
Real pit masters do dry rub
Generally, if you do a dry rub, you glaze them. I'm not sure glazing something you've already cooked in a sauce the entire time makes sense. Also, no sugar on the dry rub, AND no glaze? Of course you like the other one.
Why choose set me up with both!!!!
BOTH BABY
Marinated.
I prefer sauced all the way!
Now listen, what it we put on a dry rub and then a sauce 🤯
I prefer both. Gotta cook it with all the seasonings first then let it baste in a sauce and some butter.
I prefer a nice glaze as well. Usually just give a light coat about 10-15 minutes before I pull them.