Poussin cooked on the Ninja Woodfire Grill

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Brent Young heads to Don Don, a Korean barbecue spot in NYC specializing in pork. Brent gets his hands dirty with chef Sungchul Shim and his team, learning about the Korean style of pig butchery and the restaurant’s extensive dry-aging program. At the table, Brent starts with the banchan (side dishes), showcasing the blood sausage…

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If you like what you see, please subscribe to our channel! Ingredients: 1 lb ground beef 80/20 1 lb ground sausage(spicy) 1 small onion minced 4 cloves garlic minced 2 eggs 1 cup Parmesan cheese grated 1 cup Bread Crumbs 1 Tablespoon Favorite BBQ Rub 1 bottle of Favorite BBQ Sauce 1 loaf French Bread…

Fall is here, football is on, and Matt knows it’s time for some good groceries. His smoky pig crackers, made on the Blackstone Pellet Grill, are the perfect game-day snack—crispy bacon, buttery crackers, and a kick of jalapeño. He’s confident you’ll want to try these for your next watch party! Pig Crackers: Ingredients: 1 package…