Everything Wrong with Ethan Chlebowski's Oven Ribs
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- Опубліковано 11 жов 2022
- I'm reacting to Ethan Chlebowski's oven ribs recipe video to give my thoughts on his recipe and ways that I would potentially improve it.
Feel free to disagree with any BBQ concepts that I discuss in this video in the comment section. I am a student of BBQ and I always love to learn from other's knowledge and experiences.
My goal is to level up your BBQ and make the process as non-intimidating and fun as possible. And even if you're not into BBQ, I hope you find the reaction entertaining :)
I watch a lot of Ethan's content and he is a big inspiration for me and my content, so I had a blast reacting to it!
Thanks for suggesting I do this guys! Hope you all enjoy ✌️😁
VIDEOS & CHANNELS MENTIONED:
🚨Original Video @EthanChlebowski Oven Ribs
• What's the best method...
🚨 @BallisticBBQ How to make Liquid Smoke
• How To Make Liquid Smo...
🚨 @SlapYoDaddyBBQ Science of Smoking Wood (Fire Management)
• Part 2 - Science of Sm...
🚨 Meathead Goldwyn Website:
amazingribs.com
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#antsbbqcookout #reaction - Навчання та стиль
I am a big fan of Ethan, love his videos and the way he presents information. He's inspired a lot of my content on this channel, so if you like my videos make sure you check him out (if you haven't already).
Feel free to disagree with any BBQ concepts that I discuss in this video in the comment section. I am a student of BBQ and I always love to learn from other's knowledge and experiences.
My goal is to level up your BBQ and make the process as non-intimidating and fun as possible. And even if you're not into BBQ, I hope you find the reaction entertaining :)
If you guys liked this, make sure to watch my last BBQ react/commentary here ua-cam.com/video/cDFDOcXT2_I/v-deo.html
Thanks for suggesting I do this guys! Hope you all enjoy ✌😁
Ethan is only 5’6” in height…I trust nothing that he says.
@@trollzone1he’s a hobbit.
you wanted him to place a empty can in the fridge to place it in the oven? its just going to heat up as soon as he takes the can out..
Some apartment don't allow tenants to own grills of any kind, so unless folks want to move just so they can own a grill, Ethan's contraption is feasible.
Also it can be difficult to store and cook with since you can't use charcoal indoors.
wow, that'd suck. honestly what i think most US apartment buildings should do in the future is have a courtyard in the middle [park space] and storage units in the basement or on the roof that you can rent out for like 50 bucks a month or so. it would be a good idea, i think, being able to do outdoor things is pretty important for me. it'd certainly make apartment living less punishing.
Yeah, like when I see people posting their air-fried ribeye on Facebook like it's some amazing feat
I remember that Good Eats episode! Even made that terra cotta pot smoker with an electric hot pot :)
Haha oh man, I don't remember it to that detail but it sounds very familiar. Loved good eats as a kid and into adulthood! I see a trend where a lot of the current big food youtubers were inspired by Altons work, it's really interesting.. he's like the Godfather of Foodtubers. Love your stuff man, thanks for stopping by!
Alton got me into food science so much... love how he is re-doing some of the good eats. Flower pot smoker and box fan jerky maker were some of my favorites
@@AntsBBQCookout best friend
@@AntsBBQCookout Alton is the consigliere. Chef John is the Godfather.
He also did one in a cardboard box with a hot plate.
I was always under the impression that liquid smoke is chemical, which is why I’ve avoided it for years. I didn’t know it was literally just water that has been smoked. That makes so much more sense lmao.
Tripped me out too lmao
The fear of "chemical" is probably worth discarding. Fun fact: Water is a chemical.
@@DanielFolsom you knew what he meant, if he said "I thought it was synthetic" then you wouldn't have had an issue
@@watchinyoutube8919 Sure, it'd be a bit more accurate then, but even then .... A generalized fear of "chemicals" or "synthetics" might well convince gullible suckers to pay top dollar for products labelled "Organic," but it's not founded in any science.
@@DanielFolsom I think it's honestly just arguing semantics, it's a colloquial way of saying something isn't "naturally occuring". Plus, even if you took the time to educate one of those gullible individuals, they're just going to be tricked again lmao there's no point
I recently found this channel and my knowledge of general U.S.A.-style Barbeque is close to none, but I appreciate the passion that you put into these videos and I genuinely find them entertaining and even informative to some extent. The quality is amazing and you really deserve more attention. Overall, I'm glad you came up in my recommended feed.
That's awesome! I'm glad you enjoy and find value in my content. Thank you for sharing, it's very encouraging to me. Hope you give bbq a try yourself!
You definitely are the man when it comes to the commentary type vid Ant!! Passion for killer barbecue while keeping it fun- well done!
appreciate it, sir! thank you!
I just found your channel a few weeks back, I watched your whole catalog of videos and you do a great job dumbing this stuff down for someone like me
I'm so glad to hear that! That's the goal for my channel, getting more people into the hobby. Thanks for the kind words 😁
When I do oven BBQ I almost always use a mustard and vinegar glue specifically so that I can introduce a bit of liquid smoke. If you want to skip a glue or marinade, you can get smoked salt for your dry brine that works decently, too. Just be sure to experiment and find your sweet spot in proportion to regular salt
smoked salt is a great idea!
@@AntsBBQCookout yup. Mix it with regular salt to taste. Honestly, there are a ton of great ways to do oven BBQ, and most are a lot simpler than the weird tent thing. Smoked salt, smoked paprika, making your own chili powder from roasted peppers, all kinds of tricks. And you don't even really need the smoke. Good meat is good meat. Chef John's salt and pepper ribs are a great example of how to do an absolutely bare bones oven rib, and it's a delicious recipe that translates well to butt.
Ethan chebolowski is actually very inspiring to me. here’s a guy that learned to cook in his own cooking videos but he wanted to be successful so bad and become a food personality so much that he tried over and over again, mistake after mistake to provide us with an average output of decent food
Your videos are so cool. I've never eaten BBQ in my life but I love learning about BBQ through your channel and it makes me want to try it and know what to look for when I do.
Thanks so much for the kind words! I hope you give it a try its really relaxing (esp. if your not filming at the same time) and its absolutely delicious!
You have never had BBQ? Wow, I wish I could help you out.
When I worked at my first restaurant, we would put our ribs on a wire rack on a sheet try, then we’d dilute to 50% hickory liquid smoke and covered the bottom of the pan. We’d wrap the whole sheet in Saran wrap and then foil on top. 275 for 3 1/2 hours and then we’d cool and individually wrap and cool. Reheat and finish on the restaurant grill. They tasted just fine but still not quite as good as natural smoke.
wow this is genius, never heard of doing it that way!
@@AntsBBQCookout Yeah man, the idea was the steam in liquid smoke as opposed to smothering them in it. There was a difference in the taste too.
I don't really get the joke regarding a grill not being feasible but a tin foil tent is. Like...tin foil is cheap and that tent would easily fit in an oven. But in many apartments, you can't get a grill without violating your lease and potentially getting evicted. In some cases it's literally illegal because it can pose a fire hazard to the building.
It was just a light joke. Wasn't speaking to the expense of the contraption just more so it looked complicated (and mysterious to me since it was so tall). I never lived in an apartment, so I appreciate the insight about some won't let you have a grill. But I will say in the situations where having a smoker is an illegal fire hazard, most likely smoking ribs with wood chips on your stove and oven is probably one too lol
@@AntsBBQCookout ha, fair point regarding the fire hazard. I realized that after I posted it. Though that's more of an illegal if you get caught situation. Just having the grill out in the open where people can see it outside can get you in trouble, while inside smoking those chips, who's gonna know?
But yeah, apartment living kinda sucks for things like cooking. Way less options than owning or renting a home. Honestly I didn't even think bbq would be an option at all in an apartment.
@@Revanaught I get you, just another bad joke from me haha I really do appreciate the creativity of his smoker for people like you who can't smoke at home. Thanks for watching and sharing!
Hey I've been enjoying your videos quite a lot lately. Really helping me improve my meat game. But that thumbnail definitely didn't do justice to Ethan, especially considering your conclusion.
Loving your content bro! How do you not have 1M+ subs?!? You absolutely deserve it!
Nice reference to Stubb's BBq sauce. It's a great choice. I like the commentary and it sounds like going the liquid smoke way and doing it right might be the hassle-free way to do it. The question is can you do the same for beef ribs - low and slow and not worry about drying them out?
Great observation about the foiling first vs last! Oven ribs wrap first then unwrap to form a "crust". BBQ ribs wrap last, after the "bark" has set. Both good, but definitely different.
This channel is a certified "hidden" gem - can't wait to see it explode in growth this year!
In my eyes it already has 😂 I only had 2k subscribers last month. When it took me a year to get 1k. Super thankful for all of this. Thanks for supporting 🙏
@@AntsBBQCookout holy, didn't realize just how many subs you've been gaining. Props dude, you deserve all the success!
It'll be interesting to see your take on oven ribs implementing some of your bbq tricks.
I'm going to give it a try myself in the very near future!
Every old oven rib recipe I've seen had you sauce it at the beginning so in the wrapped section you are almost braising the ribs in sauce, then unwrapping to caramelize the sugars. I think when the broader world found out about rubs and dry cooking ribs we just kept the ritual of wrap then unwrap while baking.
interesting! thanks for sharing
I used this recipe and they came out really good honestly. I don't have a smoker it this was the best I could do.
Did you do the liquid smoke or the foil tent one? Just curious 😁
love your vids man, mostly because you say both good and bad things about what you're reacting too so people like me can learn how to make better barbeque
Love that man, really hoping it'll level up your bbq for sure! Thank you 😁
The water inside the can test doesn’t make a difference to the test since the smoke is only interacting with the outside of the can, and not the contents of the can (the water). So the water content of pork and the variable of water in the can is a moot point excepting the temperature difference.
Great video as always!
Got it, so the water was just to make the can cold. That makes sense, if I'm understanding lol. Thanks for explaining
I always take these oven BBQ recipes with a pinch of salt. I just don't see it ever working as well as a real pit, though if that's what you can get it's what you can get. It's also hard to avoid pre-judging based on where they're from, since it's almost never the same region where that particular BBQ comes from. Definitely a bias I need to get over, since great BBQ can come from anywhere, but it's there and stronger when I see someone using a non-traditional method.
Actually, speaking of people making BBQ from a place not associated with it, one you may want to check out is Flooded With Flavour. It's a second channel for the big Halo UA-camr HiddenXperia and his brisket seemed surprisingly legit to my untrained eye. I'd be interested to hear your opinion on it.
Yeah with oven ribs, my opinion is dont try and copy a smoker because you won't even get close. just make a really good oven rib. Haha I checked his brisket out, it was solid! Definitely noticed a few things about it that are a little nuanced, but I've never watched his content before so I don't have a good idea of his personality. So I'm not sure if he would appreciate my commentary and light roasting 😅
@@AntsBBQCookout Idk your videos like this one are an indication that a lot of oven bbq recipes have missteps that a more experienced bbq expert wouldn't make. I'd assume because of experience. Most people making ribs in their oven aren't major bbq hobbyists for one reason or another so the recipes often have dubious instructions if you try to look them up online without context. I think this video displays some examples of that haha
In the soda can experiment. The water doesn’t matter, only the temperature of the can. A cold can will cause water to turn to liquid on the outside and stick to the can. The water inside the can is just a way to get its temp down for a long time, as aluminum foil has no thermal mass.
Alton Brown's oven ribs are my favorite way to do them without any smoker/grill. Great bbq advice on this channel.
Also has anyone told you that you look like Dashiexp?
I gotta watch that episode haha no i haven't had to look him up and def see the resemblance😂
When I first came across this channel I was like damn this guy is just a hater. Come to find out you're just a very knowledgeable cook and have very well done and constructive cristism to bbq videos. As a guy that litteraly cooks for a living (but doesnt know much about bbq) , I enjoy your thought out videos .. so thanks man keep on doing what your doing!
appreciate that, man! Well i do BBQ and know very little about traditional cooking, but i am trying to learn as much as I can to improve on the cooking side!
The Nitric Oxide and smoke ring is an indicator that a proper fire was burned. While it can be induced by prauge powder. If it is naturally made the smoke flavor is likely good due to the clean fire.
You aren't allowed to use a Weber Kettle in most apartments. Even on patios, if you're lucky enough to have one.
I'm not sure if anyone has tried this, but I think with as concentrated as liquid smoke is that it would be best to transfer it to a spray bottle for control purposes.
I love these vids
@2:50. To be fairC he wasn’t saying a grill isn’t available to buy for him on Facebook marketplace, he said he lives in an apartment, implying he doesn’t have access to outdoor space, and doesn’t want to smoke out his apartment loo
I like these videos. Btw I smoked some ribs and it failed the bend test, broke in half when I lifted it up. Is that because I cooked for too long?
Glad you do! Yeah they were overcooked. But they were probably still delicious
@@AntsBBQCookout got you, gonna mess with the smoker for the next week and bungle up some more
I set off my smoke alarm every time I cook anything with any fat in it in the oven. So much so, I now place a shower cap over my smoke alarm before I start cooking and take it off after I'm done.
The reason a grill isn't feasible is most apartment leases, at least those in the north east of the US, explicitly state grills are banned
8:16 most apartment complexes don't have a community barbeque pit💀
Having a grill in an apartment setting can indeed be non-feasible. Depending on your jurisdiction it may be illegal due to fire codes
I think his point about feasibility of getting a grill is about apartment fire codes. In any apartment I've ever been in, they technically only allow electric "grills". What he's doing instead is probably more dangerous, but they can't stop him from using some foil
I braise pork shoulder in the oven and do my ribs in the oven. Prefer both to the smoker
Just buy a cold smoking smoke generator. Pre smoke it. And then you can cold smoke fish in a cardboard box.
A comedian I saw on TV described liquid smoke as 3 week old bong water. Which as I just now discovered isn't too far of the mark.
i just cold smoke em right before i eat the sticky bbq sauce seems to hold on to that smoke taste + u get the smell with very little smoke in your house an cold smokers are pretty cheap now a days
I knew you would make this recipe
I have made this mistake with liquid smoke as well in a marinade. I used way too much and totally ruined the meat.
The good eats episode is season 9 episode 6 9 min 30 seconds in. The joys of sleeping to good eats on repeat
🙏🙏
He threw that pan away after this for sure lol.
A lot of apartments won't allow BBQs to be used
Great breakdown, that foil contraption was too much! I haven’t seen too many videos on this, have you ever seasoned your ribs after cooking them to see if there’s a taste difference between seasoning like normal versus seasoning afterwards?
Thanks, man! I think that's memphis style if I'm not mistaken. I've only tried texas style but I plan to get into other types of bbq and document what I learn on this channel. So dry rub on a hot unseasoned rib will definitely be explored!
Liquid smoke isn't that bad even in the amount added in the video when you bake in the over for hours and hours. It eventually dissipates to where you can't taste it. I've tried it a few months ago and was disappointed there was no smoke flavor.
tenderness and flavor over presentation to me
Best way you can make ribs in the oven is cover with dry rub and cover rib in foil. Cook in oven at 300 for 2 hours, then uncover ribs and cook for another 30-60 min. Let rest and enjoy perfect ribs.
Lol it was a back yard fireplace with 2 bowls lol
Alton Brown's good eats is on Discovery+ I watched it not too long ago. You can check that liquid smoke episode.
Thanks, I didn't know that 😯
@@AntsBBQCookout you're welcome! When my wife and I decided to learn how to cook, we binged alot of good eats!
Good Eats S09E03P01 Urban Preservation II The Jerky
Just FYI
Most apartment complexes these days won't let you have grills.
I'm lucky mine does.
On the note about not being able to get a smoker (even a kettle) in an apartment - this is legit. Most apartment complexes prohibit having a grill (balcony or not), and consider it a lease violation if you have one. Sucks, but it's the reality of living in an apartment. They might have a community one on the property, but they're almost always dogshit
Yeah, I hear ya. It is a real issue for people who live in an apt. But I'm planning 2 videos atm where I try what I've seen as the best oven smoked brisket recipe on the internet and also a video where I use one of those crappy free public park bbqs to make something. So hope those videos can fill the gap for the people who can't just buy a smoker or grill and put it in their backyard
@@AntsBBQCookout very cool. That would be really interesting. I can't really picture a "full" oven brisket, but maybe a quick dirty smoke on public BBQ to try to get smoke flavor and a little bark-work, then finishing wrapped in oven to get to temp/tenderness. Should be a good video/series. Can't wait for it
@Josh Babin bro, the oven brisket recipe blew my mind. It actually in theory should give you a real smoked brisket that you can make safely indoors. It cost me almost $500 in equipment to be able to do it, so I hope it does well hahaha but I can't wait to shoot that video!
@@AntsBBQCookout lol $500 in equipment is a bit steep, but if the result is a tender smoky brisket WITH GOOD BARK, then it sounds totally worth it. No fire management, no staying up through the night if you don't start at 4am, no fighting temp spikes and drops if it's cold or raining. It's a bold move Cotton - we'll see if it pays off!!
@Josh Babin It's pretty common equipment, I just didn't have any of it lol maybe I can get a sponsor to help me recover the cost in case it flops 😂😭 but I'll do it for bbq science!
I see you are a part of the family who is fluent in "hand speak"
Nit over looking water in the bkdy effects how even people react to intense heat
water maintains heat absorbing it longer so the 70% water will effect everything
I no clue how effect bbq im british so uk only bbq we have is hotdogs and burgers its cool see this ameeican bbq comunity
If you live in a city center in an apartment then yes making an oven satellite out of tinfoil is way more feasible than using a grill when you have no outside space not including your balcony (and grilling in the balcony is a fire hazard).
Edit: Ok I watched further and yeah. Neither of these options are feasible.
Damn you got a balcony?
I think the closest people can get to smokey ribs in that situation is liquid smoke.
¡¡¡¡YOUR TV IS ON FIRE!!!!
¡ay no! someone phone the fire department 👴
@@AntsBBQCookout 🏄🏻♂
Ethan's oven ribs became my baseline for how to make ribs at home, so I have a lot of thoughts to bounce off this video:
1) Your great points:
- I tried the woodchip-packet, foil-tent monstrosity once to compare the flavor, and yeah - as you said, I could hardly taste the difference. Babish put out a video around the same time where I think he replaces the chips and water during the cook, but cooks on a gas grill... definitely not feasible with the foil tent in an oven (it's a bitch, I tried). I'd link but idk man, yt shadowban or something.
- The liquid smoke - I never checked the ingredients on my bottle, but you're spot on; mine is diluted, and I never realized why I need a lot of it to have any kind of smoke flavor. Appreciate that comparison a lot, and I might buy the good shit in the future.
- His soda can experiment needed more cans. Right on.
2) Contention:
- I'm not about to buy a barbecue setup, in an apartment, for a food I prepare just a few times a year, and I assume most of Ethan's - and even your own - viewers can relate. Still, props for mentioning how easy it is to get a grill.
- You mentioned you're not a fan of Ethan's sauce, but as far as at-home cooked sauces go, I haven't found one that tastes better. Adding straight vinegar as a thinner can overpower the other flavors in the sauce, but I'll admit I haven't tried it. Aside from bottled sauces, do you have any recipes to share? May be worth some research, and maybe even a video??? I'd also like some talk about at-home rib rubs from you.
I appreciate you articulating the things I thought were lacking in Ethan's original video, while more or less respecting the final result. Your shared secondary-source video style is great for yt.
I just appreciate you watching and analyzing and sharing your thoughts on my video. It's mind blowing and humbling for real. Love the points you made and the way you think and glad you found the channel. I made a few homemade sauces from online recipes, and tried the ones from JirbyBBQ(one of goldees bbq owners). And they've all been great! I'll def try ethans next time I'm making my own instead of store bought. Great point on the ACV too, in bbq because of the smoke flavor in tandem with the meat, diluting with acv has no affect on the flavor of the sauce from my experience. It almost enhances it with the acidity contrast. But for oven ribs it may overpower like you're saying. I do like thick sauce for chicken nuggets though, sweet baby rays is my favorite sauce in general :)
@@AntsBBQCookout Checked Jirby's sauce out, and it is SO simple. I'll try it next time, and get me some mushroom soy sauce for sure. In case you've never heard of it, mushroom ketchup is an ingredient I put in a lot of my food, and that soy might be a really good substitute.
Jirby mentions he dilutes the sauce with water when he wraps, may be worth experimenting with adding water vs vinegar at different stages, and oven vs grill. But it probably comes down to taste on acidity. Great point on the smoke flavor vs ACV, I'll remember it when I do start bbq'ing for real. I live like an hour from Goldee's, so it's just what folks do here lol
You should review harry soos oven rib recipe
Haha whatever harry says about oven ribs, do it! Don't listen to me 😂 I saw that video in my feed a few weeks ago and didn't watch it because I have a few more oven rib reactions to come. I didn't want his info to sway my thoughts.
2:53 he likely means his apartment doesn't allow a grill
I get that Stubbs smoky and bws buffalo sauce from store and mix them to dunk my bare deep fried chicken In, that combo is next level egg l 😂
A grill isn’t feasible if you have no outdoor space though
My apartment lease strictly forbids grilling, smoking, or any kind of open-flame cooking. As goofy as Ethan’s aluminum monstrosity looks, the question of feasibility isn’t one of price or ease of finding but rather what I’m even allowed to do.
Doesnt the packaging tell you the weight of your ribs😊?
Yo ant I’m dropping a rib video soon!
I live in a 600 sq fit condo in big city, I have no outside balcony, I have no front yard, I have no backyard, my backyard is a crack alley. I have no area to store or use a grill so no, a grill is not feasable. Best I can do for grilling is a cast iron grill pan, and opening up all the windows in the house or the broiler. Smoking? nope. liquid smoke is prob the only option. My oven would not fit the foil tent he made here lol.
I tried to stare at your eyes and failed
I’m an Ethan sub but this/his method over complicates the process. Like oven brisket that can still be beautifully tender and delicious, it will never be BBQ (right Gordon?) Didn’t know much about liquid smoke as I’ve never used them but Ethan should have followed Wight’s label directions at the least. I would have appreciated your version of prep and cook as well. Or… you can always
visit your local BBQ shack for great ribs and support a local business.
I swear I though that was Carson wentz lol.
Hahaha totally
I disagree with you on wood chips not giving much flavor. I had an electric smoker that used wood chips and it would easily over smoke if you weren’t careful.
out of chips, chunks and splits, chips have the lowest water content which has a big impact on the smoke you get (i am basing this solely off of the weight of the wood from experience, but I am going to be showing this in an experiment in the next few weeks).
Now, I don't know a lot about electric smokers, but I imagine they're designed to use wood chips and can maximize the smoke you get from them. but a kitchen oven does not, plus Ethan only used 2 foil smoke packets.
i just be coolin bruh idrc abt nothin
Based ✔️
Shouldn't you put a link to the video you are reviewing????
Always in the description box :)
You’re a smart guy, but you fail to realize that Ethan really met some people CANT get a grill. I live in an apartment, where am i supposed to grill?
Just find a way.
@@sevenchambers literally the whole point is that its OVEN ribs, geared to a home cook, the point is that its used without a grill lmfao
I appreciate your content and your opinions, however, I don't appreciate the use of click-bait for a video with not much to add
So. Are you a ribs fall off the bone guy? Or a ribs sticking to the bone guy?
Personally, I prefer fall off the bone ribs much more.
“I don’t agree with Ethan’s science here” is a weird thing to say.
Worse, i used a double negative and said "i dont disagree with his science here" 😂
How are you not massive ?
I like Ethan but he's definitely exaggerates his conclusions, trying to make is sound like he always knows exactly what's going on.
Could you make a Gas Grill brisket recipe?
Camp chef is sending me a gas grill in November for this very thing! Coming soon 😉
I do not like Ethan really. He really clout chased Adam Ragusea for A WHILE. His criticisms felt less like this channels and more like “this is a dumb way to do it. My way is better.”
I never liked liquid smoke taste artificial to me
I 've used the Wright's liquid smoke shown in this video and though it's much better than other brands I personally prefer using smoked ingredients like salt, pepper, paprika etc. instead whenever feasible. Like others have noted, liquid smoke tends to have an unpleasant bitterness to it, no matter how good it is.
Your view to subscriber ratio is almost 1:1, pretty uncommon
It'll even out eventually. The last fee weeks my channel subscribers and views blew up almost 10 fold, so once the dust settles it'll probably go back to average :)
NEW ANTS VIDEO LETS FUCKING GO GET THE FUCK IN HERE
Lol the energy is unmatched everytime!!
This felt like pointless clickbait.
I think it is good to review his recipe and make some recommendations of what can be done better but to claim your goal is to make bbq non-intimidating as possible then title your video "everything wrong with ethan chlebowski's oven ribs" instead of "a review of..." or "looking at.." seems so disingenuous. Clickbait title and contributing to the gatekeeper aspect of bbq. Tell me I'm wrong..
Im a big fan of ethan yet i didnt even make the effort to go to google translate to not butcher his name. Yup all checks out
Ethan is only 5’6” in height. Explains his overly serious and aggressive personality type.
Go outside
@@saamo1423 I’m sitting outside now. What should I do? Ethan is still 5’6”.
@@trollzone1 think about why you're the way you are
@@saamo1423 thinking about the way you are I can tell you’re a feeeaaaagggeeeeiiiittttt!
Polacks cant bbq 😂