Відео

Thank you

Sounds amazing - kangaroo is such a great cut for this

It was there, pretty small on that brisket though

Mostly because I was out of it and I used what I had at home 😀😀 butter is my preference too because Butter and Bacon makes everything taste better!!

Tackar så mycket 👍👍

Let me know what you think !!! 👍👍

I hope it is a good goodness 👍👍

Sorry that you feel that way. I do this for fun and my videos are for inspiration. I am not a food blogger so I don’t post recipes on my website. I did pour the sauce over the tenderloin afterwards. And when it comes to ingredients - you can play around with them - doesn’t have to be exact. And I do appreciate your feedback and thoughts. Thank you for commenting 👍👍

Sounds great, let me know how it turned out - and don’t overcook it 😉😉

There was a little left 😀😀👍

Really no rule there, spritz it when it looks dry, I think I did every 30-40 minutes. You can spritz with water, or apple juice or a little white wine vinegar mixed with water.

Pinot Grigio Santa Margherita Alto Adige D.O.C.

It is not intended to look great - it is intended to taste great - and that it does!! 👍👍😀

🤣🤣👍

Sometimes I do it that way too, but like I said in the video, this is our version of it and I like this one.

🤣🤣🤣 tackar för en kul shoutout!!! Vacker är nog tyvärr månadens överdrift!! Men som vi säger i USA - I’ll take it 👍👍

I can support that idea!! 👍👍

👍👍👍

Thank you. It’s a very old video and my editing skills weren’t up to par. Definitely have better sound nowadays

Glad you like them! You just made my day!! Thanks again

Pulled is great, tacos works too. And a bun. I like it with the sauce and some cheddar grits, or mashed potatoes!

Gustaf, vad fanken!! Det var inte igår!!! Jäklar vad kul - hoppas allt är väl - vi måste ta ett catch-up snack någon gång!!!!

😀😀

Let me know how it turned out 👍👍

Soo good!!

They are soo good!! 👍

Thank you for the nice comment! Made my day! And glad you liked it.

If he can knock out 2 birds with 1 stone why not?

The cool thing about food is that there is not only one way of cooking different cuts. What you mention is a great way to cook Picanha and if you check out my UA-cam channel you will find that I have a recipe video on how to grill Picanha only seasoned with rock salt. It is amazing to do it that way. But rotisserie gives the meat a smokiness which is pretty tasty too!!

@@BigSwedeBBQ you´re good ! these days nobody do picanha with rock salt anymore, so your good (I´m brazilian). The salt you used is exatcly the one I use it as well. Keep it up !

Thank you!! There are so many ways to cook that amazing cut so why limit yourself to one way

I get it, Iberico Pork is so different though. I don’t think I would do chicken though 🤣🤣👍

I hope you like it - I found that the key was to slice the pineapple pretty thin so it lays nicely over the ribs

Thank you so much!!! It was so good though

I have not but that sounds amazing!! And I love the name of it Redcocks donk - just awesome!! 😀😀

Thank you so much!! Let me know how they turned out!! Happy 4th

glad you liked it

After resting they were sitting at 135…I would normally agree, when I cook the steaks for myself - I take them off at 120 but I like mine pretty rare. It depends who I am serving them for

The way I cooked it, it had a nice crispness to it besides the richness so I think it was a nice textural break from the Paella - I liked it

Nope, I use that and make mashed potatoes. I always try to use all parts and limit waste…or at least as much as I can

Awesome, I hope you like them. I think they are so flavorful grilled this way

Sounds like it!!! Thanks for the recommendation

I agree, soo flavorful

That is soo awesome!! Glad she liked them. Let me know how they work in a Breakfast Hash. Sounds yummy 😀😀

Thank you for this kind words. We don’t disagree 🤣🤣

Thank you!! Just made my day

Glad you liked it!! I love these mushrooms, very savory

I have been to the Iberian peninsula plenty of times and I am fully aware of this.

Whatever. Campogrande meat is from Spain. So drop your Portuguese fan boy crap and open your nostrils so you can smell the acorn fumes coming off the meat you did not order.

Classic asshole comment

te equivocas,es en españa donde reside el 90 % ,de echo hay 2 denominaciones de origen,guijuelo y salamanca,las 2 mas importantes para el cerdo iberco campeon

@@sitohousemusic no, no me equivoco. Solo Portugal tiene el porco Alentejano, que no es Iberico, ni preto.. La maioria del llamado "porco preto" de Espana, tiene sangre Duroc, y se crea en uno regimen intensivo. La maioria de lo jamon 5 Jotas o Señorio de Montañera, es proveniente del porco Alentejano. Incluso, hicieran un estudo donde en un total de 24 jamon classificados como "Iberico Puro", 16 tenian cruce con la raza Duroc.. 🤔🤔