In deze kamado Special maak ik de welbekende berenklauw op de BBQ! Ik bereid een sappige berenklauw aan het draaispit, de Joetisserie, op de Big Joe Konnected. En ik maak hem extra, extra large! Deze BBQ snack zou niet compleet zijn zonder een lekkere pindasaus! Ook de pindasaus maken we zelf en verwarmen hem nog…
Es hora de encender el asador. Ponte tu delantal, prepara tu kit de accesorios y comienza. Experimenta con platillos sencillos y diferentes métodos de cocción o prepara directamente una receta que anhelabas probar. Es cuestión de tiempo para que tu Asador de Carbón Jumbo Joe se convierta en parte de tu vida cotidiana. source
Lodge Cast Iron offered me a chance to review their new Sportsman’s Pro grill. Naturally I took them up on the offer because I’m such a fan of the old version the Lodge Sportsman’s Grill. In this video I unbox it, find out if it is compatible with accessories from the old one, the cook…
Check out the all-new Chud Grill here! Please LIKE and SUBSCRIBE Patreon.com/ChudsBBQ ChudsBBQ.com Insta: @chudsbbq ►Full list of things I use and recommend: _________________________________________ Pots & Pans _________________________________________ ►Made In Stainless Clad Set ►Made In Carbon Steel Set ►Made In Wok Knives _________________________________________ ►8″ Chef’s Knife ►6″ Nakiri ►Boning Knife ►Bone Saw Meat Processing _________________________________________…
Visit our Website: Visit us on Facebook: Visit us on Instagram: … source
You must be logged in to post a comment.
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.