You can get my favorite cookware from Made In today with a 10% off discount on your first order over $150 using my link – A Day in the Life of Evan Leroy the owner of the First Michelin Star BBQ Spot Leroy and Lewis. ——————————————————————— Leroy & Lewis Instagram: Leroy & Lewis Website: ——————————————————————-…
Burger season is here and today we made chorizo and beef cheeseburgers. I went with 6 oz of pork chorizo and 12 oz of 80/20 ground beef. Mix it all together, shape your patties, season with my Taco rub and pop it in the fridge for 30 minutes or so. This will help firm them…
Ist dieser Elektrogrill der Grill der Zukunft? Heute schauen wir uns einen der ersten ernstzunehmenden Elektrogrills am Markt an. source
A pasta dish is special eating at the Pit. That old-time wood oven flavor cannot be duplicated with an ordinary kitchen oven. -BBQ … source
KNIFE: RECIPE: SAUCE: Big thanks to our VIDEO SPONSOR: ▶️NAPOLEON GRILLS GEAR I love to use ▶️FORGED ************************************************** 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…
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The real definition of an underrated youtube channel. Calming voice and good food. Deserves more attention.
Real pit masters do dry rub
Generally, if you do a dry rub, you glaze them. I'm not sure glazing something you've already cooked in a sauce the entire time makes sense. Also, no sugar on the dry rub, AND no glaze? Of course you like the other one.
Why choose set me up with both!!!!
BOTH BABY
Marinated.
I prefer sauced all the way!
Now listen, what it we put on a dry rub and then a sauce 🤯
I prefer both. Gotta cook it with all the seasonings first then let it baste in a sauce and some butter.
I prefer a nice glaze as well. Usually just give a light coat about 10-15 minutes before I pull them.