Відео

Fire Af! and with the 3 dots on the wrist lol.. mas firme

Less than 1000 views on this video is crazy... deserves more. Very high quality production my friend keep it going.

Fantastic job guys!!! 👏

When are you going to be on Netflix’s BBQ Showdown?

beautiful! greetings from buenos aires

Oh yeah, I wanna eat some hot watermelon that looks about white

Super pretentious

Saudações do Rio grande do Sul brasil obrigado por representar a cultura gaúcha e é importante lembrarmos que ela não é exclusiva da Argentina e está presenta na Argentina uruguai e a maior parte do sul do brasil com os nascidos do rio grande do Sul sendo até mesmo denominados gaúchos

How much is the guide service to crab? Thanks

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Chef that looks like a fantastic meal!!!

The American techniques are very different from Brazilian. For a prime meat, we only putting salt. Also not choking down the fire inside the grill. Im making a coal base 6 inches thick. Sprinkle ashes on top to form a sort of wick for the fat dripping down so it doesnt make a raging fat fire. The meat about 30 inches above the coals.. The space around and above the meat open, to allow the smoke to freely dissipate

dammm. bro is the american gordon ramsay.

wow! fantastic! what an amazing place to cook those quail!

What did your goat weigh?

The Bay of Arcachon, the paradise of my youth but also of my children. Thank you for your video, it brings back so many lovely memories.

Looks like a grass finished roast. Nothing wrong with that.

That looks amazing David! -Ron

Looks delicious ❤

love the video brother!! this looked like one incredible trip and that rib roast is to die for!!

Great looking rib roast! Can’t wait to try the steak sauce !

Making me hungry. Looks great. Cheers from Sarnia Ontario Canada 🇨🇦

Awesome job Chef David 🎉 looks absolutely delicious 😋

I didn't know that you had full video content on a UA-cam channel, great videos! I've cooked hogs on pig roasters and in my smoker, but never live fire asado cross type cooking. You're videos are great incorporating many aspects of the cooking/fire management, thank you. I do have a question. In your birria video the chef mentioned flipping the lamb when the far side starts to feel warm. When cooking a pig live fire is this the same as the lamb or do you go by color and/or when the fat starts to get a slow drip? Also, concerning doneness. On a smoker or roaster I use my long cake tester to check tenderness/doneness in spots. Is the live fire pig going to probe the same for doneness or do you need to tweak your thinking? Great videos and thank you.

Love the videos!

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This video is incredibly brutal! Hello from Russia 😊

Been a facebook fan for some time now. Really enjoying the channel and wishing you great success! This recipe looks killer. Now I gotta research hunting rabbit here in my home state. Been wanting to start harvesting wild game anyhow so these types of recipe videos are greatly appreciated!

#jealous

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Outstanding chow buddy

Love the videos!

I’ll be in comments for the next hour!! Drop a line and send some love 🤘🤘🤘

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Can you adopt me?

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ALL THEM STAKES LET ME GET ONE

Just need a knife to carve me a piece 😊 looks delicious 😋

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Lol nah this ain’t it

That looks very good

America's wilderness cooking😋...DESERT GAMBLE🤗🤗🤗🇰🇪🇰🇪🇰🇪

Loved filming with with the crew at Live Fire Republic, such a great group of folks! Thanks for including Ridgeline Pursuit Guide Service in your amazing adventures. Hope we can do it again sometime!

Glad you guys had a great time with my buddy Ian! Beautiful scenes, top notch editing and just a great video! And now I’m hungry to boot! Subbed😊👍

So dang pumped to launch the first of FOUR episodes in our Destination Arizona Series!!

Autumn olive is also a nitrogen fixing plant! And easy to find with a silver looking underleaf.

He was really working the tip !!

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Should have more subscribers. Well made video, kudos to you all.