Heute geht es wieder ab an den Smoker. Wir machen Meat – candy, Pork Bellt Burnt Ends oder Poormans Burnt Ends, nennt Sie wie Ihr wollt, dass sind Burnt Ends aus Schweinebauch, die Ihr nicht verpassen solltet. Viel Spaß! Dieses Video wurde unterstützt durch Produktplatzierung/ Werbung. #Burntends #Meatcandy #Smoker Werbung: ‼️UNSER SHOP IST JETZT ONLINE‼️…
Half juni 2019 opende grilgoeroe Jord Althuizen samen met zijn Belgische vennoot Kasper Stuart een enorm barbecue restaurant … source
To try some of the best beef around head to R-C Ranch at and use code CHUDS15 for 15% off! Please LIKE … source
I don’t eat leftovers all the time, but when I do, its always creatively delicious. This version of a bbq pulled chicken sandwich using leftover roasted chicken legs is one of my favorites to whip up ANY TIME OF YEAR. My family tends to eat chicken at least once a week and seem to always…
We discuss the state of Memphis Barbecue and announce our two new partners: Payne’s Barbecue and A&R Barbecue!!! source
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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.