My secret way to make BBQ Better and Cheaper 

The only problem with this recipe is that in my freezer there is no pork roast and lamb hiding somewhere at the back. All I have hiding at the back is bags of frozen vegetables and a pack of fish fingers 😞

It's not the exact recipe, but you nailed it in it's form to have something done cheaper, and it seems ultra tasty! Here, in Serbia, we have Leskovacki rostilj, loosely translated ''Barbeque from Leskovac'' and it is the way of prepping bbq in a certain way, especially with ground meat. Cevapcici all the way! Keep it up, man!

Gewoon een frikandel variant 😆

cevapcici?😂😂😂

BBQ flavored candles!! ❤

Looks Delicious! 🙂😋

OMG that looks nice, im sure it taste great, you basically have Pork & Lamb Ćevapi (Čevapčići) a bit steamed with a lid closed but nevertheless im sure nice, …there is no correct way of making cevapcici as there are so many variations of this dish in the balkans, i can think of at least 5 different recipes of this minced meat awesomeness

Watvoor merk brikettenzijn dat?
Zou je ook een keer iets in de Charcuterie kunnen maken? Rookworst ofzo. Of iets waar je niet je "normale" stuk buikspek voor gebruikt.
Beef chuck en kinnebakspek bijvoorbeeld

Over die kaarsen gesproken: bijenwas met varkensvet en houtskoolgruis?😜

Thanks for showing a better way of doing this. I’ve been using too much charcoal and it has been difficult. Will lower the fuel next time!

In Bulgarian these are (using English spelling) kebabcheta which is derived from the turkish skewered kebab. Really yummy stuff.

Lol I never heard of cevapcici, but it was funny hearing you pronounce it differently each time 🤣

Dit is niet het echte recept, noch het vlees, noch de saus.
jammer voor de video.

The idea for making ćevapčići is a good one.

But your ajvar recipe is very wrong, it definitely should not be yellow and runny. I make about 30kg of this a year (it keeps well, if you make it the normal way) and there are 3 things that your fast method is missing. The first is that you blended the veg. Don't do that. Use the mincer with a 9mm plate. Before that, drain as much liquid off the peeled peppers as you can. I do this overnight as a minimum. The third thing is that the minced veg are simmered to reduce, for a couple of hours, then loosened with a little oil. Onion doesn't go in ajvar either. After the simmering, it can be jarred up hot, like jam, and it keeps well.

Some raw onion served with the whole thing with it would have improved it!

čevapčiči 4 ever 😀

Yeah! Eva got a bite. Yum!

There is no "right" way to do them, every single place in the Balkans offers some variety to the recipe.
This is pretty close to how Christian population makes kofte there (and Muslim if you replace the pork with beef).
As for what I'm used to, for Kebapi/kebapcheta the seasoning is usually simpler, just salt, coarsely ground black pepper and coarsely ground cumin should do the trick.
As someone with limited access to pork, even "leftover fridge" pork, this made me salivate so much… I could smell the goodness from the screen.

Ook een mooi feest snackje 💪💪

I like to see someone who will mince the meat old school style. Hand chopped. Those are always the best!

Aka Meatloaf mic in away