Can You BBQ a Camel? Watch What Happens!



Thank you to Aziz for his warm hospitality and for making this video possible
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37 Comments

  1. Curious, why would you need the mustard when the seasoning already had oil mixed with them? I thought the mustard was just to get the seasonings to adhere to the meat, but wouldn't the oil already do this?

  2. This is DISGUISTING!! I have never been closer to throwing up watching a video on youtube before!
    HOW DARE YOU NOT INVITE ME TO COME EAT THIS TOO!!!! This is now a bucket list item, I don't intend to miss out on! Thank you for sharing this cultural and world heritage recipe.

  3. Thank-you Jeremy & Aziz! I really appreciated & loved this video for so many reasons! Really interesting about the camel fat-I haven’t checked but am curious to learn if this is similar or comparable to buffalo, venison-or ranks even higher like ostrich/kangaroo -which I believe is the best as far as being considered healthiest in saturated fats, higher nutrient density & metabolic health. If you know-great & if not I’ll do my research.

  4. Maybe what he meant by the fat not having glycerol is actually the opposite of what you thought, instead of being all free fatty acids, "no glycerol" might mean that there are no free fatty acids and instead all of the glycerol is bound up as fat molecules. Camel fat does contain glycerol just like all animals and plants.

  5. As always Great info but it’s extremely difficult to watch because of so many “jump cuts”. Why did you add them so often? What is the purpose? They are incredibly distracting & I can’t believe they subtract enough time to make a difference in your TRT. Plus your flow of talking is enjoyable & very communicative WITHOUT jump cuts! Please try to not add them & your message will be communicated more effectively. Please seriously consider this, & Thank you for letting me point out this situation.

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