@karatavukbbq Ankara’da değişik bir mekan 😊 Son yıllarda uzun saatlerde pişen bbq et yapan mekanlar çoğalmaya başladı. Gerçekten çok emek verilen işler. Hem tekniği hem harcaman zamanı ile değerli. Tad olarak füme tadlar seviyorsanız mutlaka peşine düşün. Gerçekten çok değişik bir deneyim yaşamış olacaksınız. Bu mekanda dengelemek için çok özen göstermişler sonda gördüğünüz tabaklama bunun…
‼️ Den Feuerplattengrill, den ASADO Korb und Spieße sowie weitere tolle Produkte von Grillrost.com findet Ihr hier : (Made in Germany) Heute spielen wir wieder einmal mit viel Feuer und machen unsere griechischen Feuerrippchen am Feuerplattengrill a la ASADO. Viel Spaß ! Dieses Video wurde unterstützt durch Produktplatzierung/ Werbung #ribs #rippchen #feuerplattengrill ‼️UNSER SHOP IST…
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Werbung ! ‼️Gutes Fleisch und mehr bekommt Ihr bei: ‼️Mit dem Gutscheincode FK-030BBQ bekommt Ihr *10 % Rabatt auf Eure Bestellung. *Gilt nicht für alle Produkte ! Wir testen heute den bei ALDI angebotenen SMOKER EL Fuego Portland W2. Ist das was, kann der was für den relativ schmalen Taler ? Ihr werdet sehen. Smoker…
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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.