This is why you should Stop Paying for Expensive Rib Roast
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- Опубліковано 3 чер 2024
- RECIPE: pitmasterx.com/recipe/174/ibe...
RUB: pitmasterx.com/recipe/154/pit...
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0:00 - intro
0:20 - the best piece of pork
0:39 - how to butterfly technique
0:58 - how make steak seasoning
1:25 - add stuffing to the roast
2:48 - roll up the roast
3:14 - preparing the rotisserie
3:39 - fire up the BBQ
4:02 - halfway trough the roast
5:00 - flambadou technique
5:54 - taste test
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KEYWORDS
BBQ Barbecue PitmasterX RoelWestra ROEL recipes KEEPONGRILLING eetsmakelijk iberico roast flambadou technique rotisserie roast recipe
Spit roast pork shoulder, juicy pork recipe, pork shoulder cooking, spit roasting technique, flavorful pork, BBQ pork, pork roast tips, pork shoulder cooking tips, spit roasting tutorial, delicious pork, mouthwatering pork recipe This is how you turn a pork shoulder into a giant juicy Spit Roast
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Thank you so much for watching see you on the next video! - Навчання та стиль
That looks awesom Sir, roast on a spit, just doesnt get better ( all tough on a wood fire its even better)
Looking awesome!
Looks delicious!
This is a real delicious recipe done it 3 times on the kamado. Other kind of pork but yummi very tasty.
Oh boy! I love Iberico Pork but I usually make it as steaks or smoke the full neck/shoulder to make pulled pork. I'll have to give this a try!
I like to sear the inside on extreme heat before putting the rub/stuffing in then tying it off.
This looks all kinds of awesome! 👍
Thanks 👍
Cream cheese, jalapeños, green olives, chives. Another great filling.
Ovo je fantazija od sira jupi
Its meat and meat and it is Awesome 👌 👏 👍 ❤😊
Hi my name is Bell and I'm from New Zealand I've been watching as much of your videos as I can and I love them the question I have is I'm a newbie at BBQ what would be the best BBQ for me to start with
I recommend buying a kettle grill to start with. One with a lid, it won't break the bank and it will allow you to cook anything you like. The kettle grills also have many aftermarket accessoires.
This type of pork name is "porco preto" D.O.P. from Portugal. Jamon ibérico is produced with Porco preto from Portugal. Search for secretos de porco preto ou lagartos, its a wagyu pork, best meat for churrasco or BBQ.
You took my butterflied flank steak idea to a whole new level!!!
Temp in the Grill? Greetings from Graz. 😉
That's Braciole!
The roast looks delicious! But after you started slicing into it, I could see that it needed some additional cook time. Some not all of it , was a little too pink for ingesting.
No way. That's how it's suposed to be. Otherwise the meat will become dry and chewy.
Love ribs!
Why not Jamon Iberico instead of prosciutto?
👍👍👍👍👍
I love everything that you did to the pork and I would love to try Ibérico pork but I think that one part of it wasn’t cooked well I cook my pork to 145 which leaves a nice pink middle but that one part looked completely raw
iberico pork is more expensive than a rib roast though, unless you're getting wagyu or something. As a butcher your videos drive me crazy, i really have no idea why i keep coming back
I have never even seen iberico pork for sale in my country
Hater alert
Not here in the EU
🍽🍽🍽🍽👍🏻👍🏻👍🏻👍🏻💯💯💯💯
Your food is always mouth watering delishe.
Vincenzo? Is this Italian approved? I have my doubts. Could you redo this the Italian way?
I’d have rested that for at least 30 mins.
0:41 your slicing(you call it "technique") is more like hacking!
Why cheese on beef? Steak and cheese sandwich?
What beef its pork.
Give that little dog a bite....
My Houston Nephew is appalled - he says the butterfly technique is outlawed in 47 countries and New Jersey, for good reason. He suggests that, as you are “from South America,” you should be charged with crimes against pork. I tried pointing out to him that the Netherlands are not actually in “South America,” but he says he remember distinctly that he learned this in the Texas school system. Oh, well, 8 years of high school down the drain………………….
😂😂😂👌
I was gone when you added cheese
I have never heard of this cut but... it looks like a Boston butt?
Not to be greedy but you should have cut it thicker. so that it doesn't fall apart that much. Also, why gas and not charcoal/wood?
Last thing,... That amount of pine nuts probably costs as much as the actual roast in North America. Yes, I'm exaggerating... but it's not too far off...
Wast of a beautiful iberico collar putting wierd cheese in it
This is like a baby? Referring to that meat, you sound kinda demonic. That was a sick statement!
Foodie haters on fleek in the comments section of the boobtube
Don't open a restaurant. Seriously. I wish I had gone down a different culinary road than being spit up and chewed out by that industry. Maybe I'd actually enjoy cooking again.