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Punti di cottura della carne al BBQ [Test: costine di maiale]
Link sconto meater: Oppure usa il codice sconto: DOTTASADO10 source
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Looks fantastic.
Did you let the burgers rest for long? What’s the final target temperature?
Beautiful💯
I’m cooking expert and ‘Forbidden Chef Secrets’ is one of the few books I suggest everyone to read. It’s that powerful and eye-opening.
I like smash burgers better than big patties like this. or maybe if they did a 2 smaller patties.
Nice Burger Roel! BTW You can get dried Ancho peppers at Westland peppers in De Lier. They grow and sell a variety of peppers we do not normaly get in the Netherlands. So next time you’re making this Michelin burger you know where to get your Ancho’s!
How does it taste? That's the bit you cut out!
Love the content, amazing knowledge of Meat Types, and Cuts. And a Hell of an Pit Master.
I tried said burger, in said restaurant. I was far from impressed! Massively overrated
Is there a reason you don’t just season the meat before you make the patties?
What temp in the smoker? Looks great. Greetings from „What’s up BBQ“ from Graz/Austria. 😉
Wow Roel! – That burger is certainly "beef-forward" in it's meat to bun ratio – I bet it is so delicious.
If you know Bradly Robinson from Chuds BBQ, you know of Leroy and Lewis.
I wish I lived in Texas (instead of Canada) – Only for ther BBQ. – Cheers!
Killer result! Looks great
Proper burger, at last. So sick of over-sauced, cumbersome, smash burgers and the hype around them.
Great video!! 🔥🔥🔥
Why not also Smoke the Buns? Id imagine that it would add even more Flavor to them.
Nothing beats a burger with a smoke ring.
What happened to that white pepper you were obsessed with?
Love your content! Thank you. The swap of ancho powder for chipotle powder… come on. Ancho = Poblano and Chipotle = Jalapeno, two totally different type of peppers. You should know this, even in the Netherlands 🙂
NO! Not American cheese!
Reverse sear lightly smoked burgers are the best! However, must be finished with charcoal. Sorry to ruin the pan plug my friend 🧡!
Next time smoke them in a Offset
Slice of beet on a burger is an Aussie thing. First time seen in a sauce😂
Wrong title the restaurant at a specific location lead by a certain chef (team) was awarded, NOT this burger that happens to be on the menu. So to say it has a star is awkward I guess, no offense. To compare some Street food places were rewarded a star and the guide underlined the main reason for it is their signiture dish (not much things on the menu).
Is Morrison still with you? Seems like we haven't seen him in awhile.
all well and good but you don't ship to the UK?
Food processor goes right to the trash (because of the beets) 🙂. Nice Burger again.
That’s a lot of washing up! Well done.