Join the Patreon Team For Early Access to the videos – Order Your SDSBBQ Shirts – Order Your Stickers – Want to send something for us to try? Steel Drum Smoker’s BBQ P.O. Box 3236 Catonsville, MD 21228 Care to donate to help support the channel? CashApp – $SDSBBQ Frequently Asked Questions Playlist – Check…
bbq #kumpir #cigerci #UltimateSteakCrust #steak #crust #ThisSteakIs #IllegalInTheUnitedStates #BIGBONED #eanGeorges … source
Uma opção bacana de preparar o contra file ANCHO no churrasco é fazendo ele em peça inteira, Veja como preparar bife ancho em peça no espeto! ______________________________________________________________________ 🌐 COMPRE EM NOSSO SITE: ______________________________________________________________________ VEJA MAIS RECEITAS DE CONTRA FILE: Ancho fatiado no espeto Contra file Duplo na chapa Amaciando as carnes do churrasco ⚠️SIGA O…
Crunchy on the outside, soft on the Inside. The best ever grilled cheese sandwich you will try! ये है मेरी रेसिपी एक सिंपल, आसान से ‘ग्रिल्ड चीज़ सैंडविच’ की for that छोटी-छोटी भूख! Also, don’t forget to try that Mustard Mayo Recipe. It goes very well with the sandwich. (: #GrilledCheeseSandwich #MustardMayo #CheeseSandwich #SnacksRecipe #GrilledCheese…
Full recipe: You can also click the link in bio and search up “Char Siu Chicken” for the detailed recipe with tips! Char siu chicken is an incredibly flavorful chicken dish made with five-spice powder, hoisin sauce, and soy sauce. It’s perfect over a bowl of warm rice and steamed veggies for an amazing weeknight…
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do you use food-safe glove material due to the hot food/liquid? serious question lol
Great mentor!
Perfect training and explanation
He needs a beard net cause ugh
Good training very clear instructions and good tone id love to learn from this man
Joe Yim…. good to see you man.
Starting to like your videos straight to the point and great tips for me and your trainee gj pitmaster
🎉 Love you guys for this good team work
💪
You sound like a very good teacher/trainer, for teaching someone who's new. I worked in a smoke pit at a pretty large scale texas BBQ restaurant in MN, 2 six-feet smokers, and 1 thirty foot smoker. It took me a long time to fully understand working in that pit, I learned a lot. We had a pretty consistent and constant rotation going on the smokers, and ran them 24 hours a day, 6 1/2 days a week.
Knowledge sharing. Teamwork makes the dream work.