Dieser Flammkuchen mit Bratwurst, Sauerkraut, Gruyère und leckerer Senfcreme ist schnell gemacht und ein perfektes Fingerfood zur Silvesterparty. Ich wünsche euch allen einen guten Rutsch ins neue Jahr. 2025 geht es hier heiter weiter. Hier die Zutaten für 5 Flammkuchen: 5 Flammkuchenböden 200g Schmand 200g Creme Fraiche 3 EL süßer Senf Pfeffer/Salz 500g Sauerkraut (ausgedrückt)…
Procureur kennen de meeste BBQ liefhebbers vooral van de welbekende Pulled Pork. Low & Slow in z’n geheel bereid tot het zo zacht is dat je het uit elkaar kunt trekken. Wat veel mensen echter niet weten is dat je van procureur ook heerlijk malse steaks kunt maken! ————— 📖Recept: 🔥Abonneer je Gratis op ons…
I have a great firecracker shrimp recipe on the related video. Check it out and let me know what you think. #2023ultimatebeeflovingtexan @GrillwithWeber source
Who knew bacon could spark so much debate? In this sizzling YouTube Short, I cook bacon to three glorious levels: floppy, medium, and crispy. It’s a showdown between the bacon you have to chew like gum, the balanced middle child, and the one so crunchy it might as well be a chip. Which type rules…
Please LIKE and SUBSCRIBE Patreon.com/ChudsBBQ ChudsBBQ.com Insta: @chudsbbq Dip 1 Block Cream Cheese 1/4 Cup Ranch 2T Worcestershire 6 oz Hot Sauce 3 oz Blue Cheese 2 Cups Cheddar 1 Stick Butter 5 Garlic Cloves Blue Cheese Dressing 1 Cup Mayo 1 Cup Sour Cream 3/4 Cup Buttermilk 1T Dijon 1 Clove Garlic 1T Salt…
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I have a Bull Grill that came with the house that I just bought. Neither this video nor the Bull website has any information that I can find regarding how to order the rotisserie kit that includes motor, spit and brackets. Why is this kit information not anywhere to be found on Bull publications?
the rod kept coming off the motor, do I need to take the screw out attached to the motor where the rod enters?
What is the size of the motor bracket and where is it available?
Hi Jeff, We recently got a Bull Brahma grill and want to get the most out of it. I have been watching all your videos. I'd love some more in depth lessons on many of the topics. For instance, regarding the rotisserie, I have your Bull cookbook so I know to use indirect heat, but what about that back rotisserie burner – when does that get turned on?