Tongguan Roujiamo Mille-layer Cake is a local specialty delicacy in Tongguan County, Shaanxi Province, China. This cake is charred on the outside and tender on the inside, with a crispy texture and rich flavor. It can be eaten with meat, vegetables and various foods. It is very convenient and quick, and has the reputation of…
Chtěli jste to hodně. Tak jsem to pro vás udělal. Úplně domácí BBQ omáčka! Můžete jí použít úplně na cokoliv, kam BBQ patří. Pro lepší chuť můžete ještě přidat sušenou cibuli a cider nebo červené víno! Pro recept v písemné formě sleduj můj facebook: Neváhej na něm také nasdílet svoje fotky z grilování! Sleduj mě…
Kucing ini bukan sembarang kucing, dia master BBQ! Siapa yang mau ikut makan? 😆🔥 #ZonaCerita” Hashtag: #KucingLucu #BBQ #MemeKucing #FunnyCat #GrillMaster #ZonaCerita #AIArt #KucingBBQ #Viral #FYP #catlover #zonacerita #shorts source
Ich bin kein Fan von Hackbraten, aber dieser Hackbraten mit der gewissen Rauchnote und einer tollen BBQ Sauce, wird euch umhauen. Oma wäre stolz auf diesen Hackbraten. Hier gibt´s den grünen Kobold und das Drachenpulver zu kaufen: Ich habe hier einige Dinge die ich Persönlich beim Grillen bzw. in meinen Videos verwende. *Premium Grillkohle bekommst…
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Great video Al.. Keep it going brother…
God, those ribs looked good. 👍 Would have loved to try that Asado chicken. As well.
Your videos are absolutely incredible. The attention to detail really creates a narrative for education and it’s almost like watching a movie. Keep up the good work.
Excellent!! Pleae keep them coming
Thank you so much for doing these behind the food videos. I just love the back stories and the history and they are so well done. My favorite parts of Aaron Franklin's books are the back stories and how he got started and your videos are the same. Which John is he talking about that started in 2000? Is it John Lewis that Lance is talking about towards the end of the video? And is Lance referring to John Lewis in South Carolina?
Sad that Proust's had to close after 100 years 😢.
That said, looks like I'm going to Austin to taste this chicken, that marinade sounds amazing.
Also, a huge ❤ out to Lance, BUT he didn't "lower" himself to Chris, he "opened" himself.
Shane and Lance and the crew make an awesome team
Yummy food where's mine
Such great content and love the stories!
Another great presentation Al! Great history revealed. I noticed a lot of 44 Farms hats…supplier for them? I smoked some incredible beef ribs from 44 Farms. Top quality meat! See you in a few weeks!
Outstanding! Again.
What song is playing at 1:49? Thanks!
Man, I truly enjoy these videos on some of the best pitmasters ever, but at the same time I miss seeing you cook. When are you going to post some new videos of you cooking???
You have found your calling. Amazing once again.
Another incredible presentation. You have seriously lifted your game with this format. My only complaint is you didn't eat any on camera, haha! Anyway, it is always amazing to see the detail each individual business takes. So many similarities, and yet each is completely unique. Always gives the backyard smoker food for thought (pun intended). Thank you!
Stiles Switch is my go-to place for BBQ in Austin. I grew up in Texas eating bbq and I hate waiting in line.
Aside: consider exploring beyond Austin. South Texas has great distinctive bbq too. I have such fond memories of Joe Cotten's bbq in Robstown, TX back in the 70's.
Outstanding video and story Al as always. I’ve been to many of the great bbq places here in Texas many times but I’ve got to try Styles Switch now. Looking forward to your next video. There is no better bbq channel than yours.
Stiles Switch was my first bite of True Central Texas BBQ about 10 years ago. I visited again last month and the quality is still as good as my first vistit. Thanks for the great video Al
you didn't eat any on camera …….
Looks amazing man! Thanks for coming by!
Ironically I just watched another Behind the scenes style video at Stiles, and it doesn't come close to the depth you create. I am an aspiring restaurant owner getting ready to start build out and get open. And I always find nuggets of quality info here, and things to test on our pit. Keep it going. (Those ribs! Damn.)
Can you do Chris McGhee of Briscuits , a Michelin bib winner and seems like he worked at the top bbq joints in Austin in the early days.
You have put so much care into these videos lately. These are television quality videos, and you deserve to have a special on Netflix or something. I really hope that your talent is seen and you can continue to flourish as a producer of great food content.
Nice Work. Nice Video. I just got in yesterday some High Temperature Cheese. Planning on making some Beef Sausage.
#STAYSAFE
#PHILLYPHILLY 🇺🇸
Another epic video and back story. The food looked outstanding. Some great people you've met, Al!
Another amazing video, Al!
still can't get enough of this new format for these videos Al, love it, keep em coming mate.
I look forward to these videos. Cheers!!! From BRANTFORD Ontario
First! lol