I’ve been living in Portugal for the past 12 years. We have this amazing sausage called Alheria and I’ve been stuffing chicken thighs and wrapping with my own home cured and smoked bacon. Your videos have played a huge part in my adventure with meat and I can’t thank you enough. Please keep up the great and inspiring work.
Has it been almost 5 years ago now? I don’t know why you’re not in the millions for subs compared to all the other bs My edit: maybe try making shorts frequently? But if not… your quality and passion is what make creators like you a rare thing. Not many left
hello I’m from Germany and I want to try this cooking method. Can I politely ask please what oven setting I should use? Here in Germany we have heat from above and from the bottom at the same time and convection with a fan!? When you give temperature suggestions in general what setting do you mean and what are the correct definitions? Thank you very much
I’ve been living in Portugal for the past 12 years. We have this amazing sausage called Alheria and I’ve been stuffing chicken thighs and wrapping with my own home cured and smoked bacon. Your videos have played a huge part in my adventure with meat and I can’t thank you enough. Please keep up the great and inspiring work.
Has it been almost 5 years ago now? I don’t know why you’re not in the millions for subs compared to all the other bs
My edit: maybe try making shorts frequently? But if not… your quality and passion is what make creators like you a rare thing. Not many left
As a butcher, your videos give Me so many ideas to bring to value added lines. Really enjoy your videos.
Great job Scott !!! Once again !! thanks
Very nice. Happy New Year Scott!
You and your family have a great new years Scott
Another great video. How about sorting out some merchandise in 2022, aprons, t-shirts, mugs etc.
All the best to you and yours, when it comes, Scott 👍
Nice to see your video again Mr.scott. All the best for you and to your family at the new year!
great video scott
hope to see more on your channel next year, on that note happy New year to you and your family
Absolutely brilliant. My mouth waters every time you cook. God has blessed you. Happy new years.
BEAUTIFUL ! Thumbs up and shared. :)
That's really beautiful!
Love your work and your technique 👌
Hey Scott 🦃 Happy 2022 🎆 🎆
Looks like a nice presented piece of meat,nice job,and good idea 👍
Nice Scott thanks mate 👍
Looks delicious... and what a great idea!
Love it!
Merry Christmas and a Happy New Year.
Nice how you do that. I must try that.
Can't wait to try that.
Genius!
Looks better than the main event 👌👍
I did similar with a turkey crown this yr, after seeing one of your videos.
I normally don't much like turkey thighs, but this treatment really elevates them to something special. Strongly recommended.
Nice and simple stuffed rosted pork loin I like it and I will do it Thanks for the video happy new year for 2022 my friend god bless goodbye
I love it! I am so confident when I tie my meat now, because of your videos. Much Love Brother!
Looks delicious
A delicious use for turkey thighs. 👍
Where can I get that nifty red and white twine? I haven’t seen that since I was a child in Queens. Bakeries used them to tie up boxes.
Turkey tokens!♥
👍👍👍👍👍
nicely looking mini roast but you definetly need to get out more perhaps post covid
hello I’m from Germany and I want to try this cooking method. Can I politely ask please what oven setting I should use? Here in Germany we have heat from above and from the bottom at the same time and convection with a fan!? When you give temperature suggestions in general what setting do you mean and what are the correct definitions? Thank you very much
Brilliant ((as as always)) but if you’re going to make use of streaky bacon - you might wish to remove the Turkey skin
What no taste test Scott!!!
deff weird stertching out thd bacon
Love your content Scott, but have to say not a fan of the busy pattern on the board lately. Distracts the eyes away from the Gold.
It’s gross you don’t remove the pin feathers!🤮