Always enjoy the content on this channel. The approach and ingredients and techniques are slightly different from the other channels. The European background really helps with showing another way to do things. Thanks for all the effort!
I miss seeing you and Cameraman! How is his BBQ mentorship going? Seeing the behind the scenes interaction was even better than the recipes. I see the newer guy who seems camera-shy, but I miss those older videos' feel and vibe.
@PITMASTERX - The kitchen unit at the back looks well done. How much did you spend on the outdoor kitchen? Is there a video of that outdoor kitchen build process? Thanks.
I always worry about all the wasted rub left on the table after coating the ribs. Perhaps the next Pitmaster X product could be a little tray to go underneath that folds in the middle to tip the lost rub back onto the meat!
Seems good! There are a milion ways to prep some ribs. But this looks so damn tasty! Maybe upload on saturday-morning so i can get some ingredients at the butcher. Not gonna buy it at Albert-heyn.
OK pitmaster X the ribs look good and the theory is intact. They look so juicy and delicious. OK I have a question for you. I’m here on the West Coast and looking at the Camada Joe versus the green egg. Is there really a difference between what they can do . For example, both porcelain made both have the ability to grill and smoke and you can use chips and briquettes. I guess the key may be in the way in which they made so asking you since I’ve noticed that you have so many different type of grills what your thoughts were. As always, a pleasure watching you, looking at the recipes and admiring those juicy rips, bye for now
Always enjoy the content on this channel.
The approach and ingredients and techniques are slightly different from the other channels.
The European background really helps with showing another way to do things.
Thanks for all the effort!
I miss seeing you and Cameraman! How is his BBQ mentorship going? Seeing the behind the scenes interaction was even better than the recipes. I see the newer guy who seems camera-shy, but I miss those older videos' feel and vibe.
Nice idea with the sweet chilli sauce and honey I'll be giving that a try 👍
@PITMASTERX - The kitchen unit at the back looks well done. How much did you spend on the outdoor kitchen? Is there a video of that outdoor kitchen build process? Thanks.
That looks good continue what you do best and maybe you will get 1m subs or even 10m (:
Hi Roel, which kind of Napoleon brikettes have smokewood in them?
I always worry about all the wasted rub left on the table after coating the ribs. Perhaps the next Pitmaster X product could be a little tray to go underneath that folds in the middle to tip the lost rub back onto the meat!
Seems good! There are a milion ways to prep some ribs. But this looks so damn tasty! Maybe upload on saturday-morning so i can get some ingredients at the butcher. Not gonna buy it at Albert-heyn.
I am missing Morrison and the others 😞great reciepe tho
OK pitmaster X the ribs look good and the theory is intact. They look so juicy and delicious. OK I have a question for you. I’m here on the West Coast and looking at the Camada Joe versus the green egg. Is there really a difference between what they can do . For example, both porcelain made both have the ability to grill and smoke and you can use chips and briquettes. I guess the key may be in the way in which they made so asking you since I’ve noticed that you have so many different type of grills what your thoughts were. As always, a pleasure watching you, looking at the recipes and admiring those juicy rips, bye for now
*Pitmaster X ----> The BBQ Wizard*
Tasty.
I like it. What is the name of the brand of the sweet chili sauce? I want to buy it. Thanks for the recipes.😊
"Inproba Sweet Chilli Sauce"
Seems to be a dutch brand
If you're in the states try Maggi sweet chili sauce. Pretty much just sugar, but it's good! Tastes good on egg rolls.
Do you ever use Maggi in your recipes?
Maggie wouldn’t approve of being used
mmh smoge ripps
Rather that sugar, agave syrup works really well on ribs to give them sweetness
Yeah where is morsen
Phesant recipe coming next?
Pwoah deze zien er heerlijk uit 🔥🔥🔥🔥
🍽🍽🍽👍🏻👍🏻👍🏻💯💯💯
hi doggy
Wow