My secret way to make BBQ Better and Cheaper

Byamazingfoodstv


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0:00 – intro
0:48 – choosing the meat
1:10 – start preparing the pork
1:48 – how to mince meat
2:24 – add flavor to the meat
3:42 – how to make sausages
4:15 – fire up the kettle grill
4:54 – how to homemade sauce
5:41 – how grill sausages
7:20 -plating the bbq food

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38 Comments

  1. 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 😞

  3. 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!

  13. 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

  15. 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?😜

  22. Dammit people, quit your hating. The guy says it THREE times in the video. It's not the real recipe!!! And he doesn't care.
    I'm glad X kept it cheap and simple for a change. Instead of experimenting on 250 euro's worth of food.

  25. 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!

  31. 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.

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