Відео

You do your sauce the way I do but I use a combination of jalapenos, serranos and anaheim chile's. I cut the pork shoulder into 2" chunks and I do leave some fat on, and I will season the pork with cumin, salt, pepper and chili powder and let it rest several hours or overnight. I will brown the meat and then add chicken broth to cover the pork and let it simmer for 60 to 90 mins, then drain the fluids and then pour in the sauce and let it simmer for 10-15 mins. Meat always come out very tender. I only roast the ingredients it makes a difference. My last batch the store did not have any tomatillos so I used a can and you could tell the difference in taste compared to roasting fresh tomatillos.

Was great and easy cook! Kids loved it

You can tell the video is old. A box of pasta is still 16 oz.

Thank you so much for sharing how to make smash burger on the grill

Dude don't use that oil ,that's poison.

This is so much over the top alpha male BS that it actually offers comedy. Also, he screwed the poochy on the pan sauce.

I Have to give this a try. Your explanation was great, and you did not shy away from your little mistakes.

Asada is delicious but lengua 👅 is best1$

That's steak must be like 2" thick

I have to make this for dinner tomorrow night. Looks delish!

How about a cast iron on the grill, we love grilled potatoes this way with some smoke chips.I found it challenging to presmash and turn the Burgers on the grill, one actually fell through but i retreived it.😊

Useless video if one wants to know how to do it. No temp or time info. Just annoyingvas hell.

You had me ...until you used that seed oil to crisp up in the cast iron pan. Use tallow instead!!!! 😋

I hate the green stuff-it's so unhealthy.- But I love the circular sausages,I make something like that-only I use rapeseed oil not olive oil.

I also make grilled smash burgers. Freeze the patties for 30-60 mins before grilling, to the point where you can hold them with out the patty folding over. Freezing lets you grill the burger longer, builds the char and with out over cooking. I grill one side then flip over for 15 secs just to brown the other side. Comes out juicy and charred.

Dude has no idea why the door isn't sealed, or why the deflector plate is there.

Amazing!

Use as is

Good stuff

good to have you back!

Someone is still kicking ass and taking names. Good work brother!

These came looking delish. Cheers 8)

Those look fantastic - always good to see the 94 gallon at work

A great cook. That looks awesome. Cheers, Ryan! 👍🏻👍🏻✌️

Love the rebrand!

Your salsas always come out so bomb

@RgsFood Trying this today. I am an Army of one so should I freeze what I don’t eat and then fry later when consuming or complete the frying process then freeze for future consumption?

It isn’t “rigatoni pasta” it’s simply: rigatoni. We know you are referring to a pasta product. What exactly are you clarifying? Are you worried we’ll confuse it “rigatoni auto parts” or Rigatoni that tax attorney?

You're complaining because Franklin has his logo on the firebox door? Ok....

Another good cook!

Guga rub on steaks is amazing

Looks great

Love it will be trying it this weekend

That crunch sound was so satisfying

I appreciate your honesty about the end of your cook. I get so tired of seeing smoking videos where they act like the food they made is the best they ever tasted. lol. Everyone has a learning curve when they first start out. Nothing is perfect. You will get the hang of it. Smoking on an offset smoker takes a lot of time and patience, while maintaining the fire and temps. Good luck sir. PA reloader

I just did an entire pork belly (skin off) fat side up on my pit boss at 250-degrees. The day before I just salted both sides with maldon salt. I took it off at 160-degrees int temp. Sliced it and fried it and salted it again. MMMMM!👌

Good job, gonna do it today!

You make a pasta and tomato dish without having wine on hand? Good ingredients but not the right method in cooking them. Proper cooking methods are the secret to fine cooking and dining. You passed this on to unsuspecting people who are trying to learn something. All this recipe really is is nothing more than American chop suey with sausage meat instead of hamburg. Way too much cheese too. The truth is not always something we like to hear. Good day

I have found that if you smoke any meat and then lket it proof at 200 for hours it will be tender and delicious.

Not a waste of charcoal bc you helped thousands of people, thank you brother!

Looks delicious, but these are just really thin burgers.

use uncle dans ranch, no MSG!

It may not be "professional" but I'm glad to hear all the swearing and drinking going on because I seriously wouldn't trust any bbq I went to that didn't have either going on! 😂

Great Video, and Love Some SLAYER!!!!...

Looks so delicious!! Thank you

Tried this yesterday and they’re the best fucking way to do it.

Trying this tomorrow! Did you wear the same gloves from start to finish?

You rock Ryan. Great recipe! Thanks 🙏

Really enjoy your food and production work. Keep it up.

Guacamole? No way! Burger sauce? Hell yeah!