Well you can wrap fish up in foil and wrap extra foil around the exhaust headers of the General, drive the fast way to Cooter's and have a proper cooked fillet when you arrive. Fast and fun! Yee haw
Brilliant! Here in South Africa we call it a “braai”, and locals are very pround of their braai skills, but I definitely picked up a few gems from this!
A friend posted this for the hilarious narrator. It doesn't disappoint. I have never heard someone infuse so much testosterone into the word "potato" before. It is magical.
@@davesmith826 I do big BBQs with lots of people so it's hard to control when u have basically no one helping you and sometimes you forget it, the ice cube trick is really nice and it taste a lot better, just put normal water regular ice cubes, dont go freezing beef stock or something, it taste worse, the best is with water, trust me.
The potato trick I was taught by my father. Another trick my dad taught me was the annual Theresa, Wisconsin Fireman's Pick-nick way to make a great Brat. First off get brats with both Beef and Pork in them. Their called Shoboygon brats as that was where the meat market was that started the craze. Then you actually poke a few holes in them that the skin doesn't burst on the grill. Grill on high heat to brown the brats to put into the beer I will mention about now. Have a kettle with enough beer in it that the brats will float. Add a lot of chopped scallions and a bunch of black pepper into the beer. Have the beer warm but not boiling. Put the brats into the beer/scallion/pepper mixture then turn the heat up until it boils. Some people like some of the scallions on the brat as well.
HOLY CROW!!! It seriously CANNOT be this simple....can it? We all know these videos skip the prep work, skill with coals, cuts of meat?? Thanks SCRUMDIDLYUMPTIOUS crew! Yu people are absolutely amazing. I’m going to tackle the bbq today! If I don’t appear in the comments again...it means I turned to ash while looking back...lol.
yeah that's right, and this video is just waste of time and half of the things he said is not real !!! I can't trust this videos there's a lot of cuts !!
IKR? People are just compelled to fuss, fuss, fuss. Personally, I do 5 minutes, (to get a sear and hold in the juices) turn, and leave it alone until time to turn to the other side. Works every time.
@@mangot589 Exactly.... sear first and you sure dont want it sticking when you do. Wouldn't use a potato though and dont cover your meat while it is resting for it will continue to cook.
Love this video very entertaining very informative made me want to go out and grill but it’s 4 o’clock in the morning still contemplating weather to go out and grill
Typed up for my husband... thought ya'll might like to save it also: 1. To keep meat from sticking to grill: cut a potato in half, jam a fork into one half, and rub down the grill with the cut end. The starches cause a non-stick coating (oil is flammable, and could create carcinogens) 2. To keep burgers from drying out: Shove a piece of ice down into the raw burger. The water will be absorbed inside. Even better, shove a pat of butter on top of the ice 3. For juicy steak with nice crust: Spray with apple juice before cooking 4. When are the coals ready?: When they are covered in gray ash (could take up to 30 mins). If you can hold your hand up to 4 seconds 6 inches from the grill and not be too hot, it's ready. If too hot, spread out the coals. If you can hold your hand 6 inches above grill 6-8 seconds, it's too cold. Toss on more coals. 5. Rosemary Skewer - Extra Flavor: Instead of regular skewers, stack your meat & veggies on a sprig of fresh rosemary. 6. Clean off hot grate with an onion: Cut onion in half, shove a fork in it, and rub open cut side of onion up and down grate. 7. Grilled Lemonade: Cut a bunch of lemons in half. Dip them in sugar. Grill them. When the sugar is nice and caramelized, squeeze into a pitcher. 8. Let steaks rest: Cover with aluminum foil for 1-2 minutes before eating. 9. Clean cooled crusty grate: Lay down newspaper. Lay grate on top. Lay more newspaper on top of grate. Spray with water and leave overnight. Crust rubs off easily. 10. Three-Zone Coals: Pile hot coals high on one end, and medium coals in the middle, and no coals on the other end. Let meats rest where there's no coals. Have control over how hot your temp is.
If people love what you grill then that makes you a grill master. When people hire you to grill for their next gathering, that makes you a grill master.
Great vid! Thanks! Love the newspaper tip. Recently learned Cuisinart has a scraper for the blacktop grills. It works like a dream. Even on a cold grill, its a couple scrapes, a little oil and your back in business. If anyone else has shared my struggle, get one. I bought mine at Tuesday Mourning. Blessings!
Why when you can just overcook them AND poke a giant hole in the center with an ice cube? Can't be a hockey puck because those don't have holes in the center.
Stop being a philistine and insisting that your burgers be "well done" then. A little pink is just fine. Medium well should be the most well done anything should be grilled to. Anything more than that and you are just making jerky.
@@chuckhoyle1211 The problem is most people cooking have no idea what "well done" means, and they hear that as "oh you want everything charred" .. which is why I will either cook my own burgers, or as you say in a restaurant don't act like a philistine.
Not true , it's all about the size of the meat and veggie chunks. Small meat chunks if they take longer to cook and larger veggie chunks if they are quick cooking. The important thing is to cook the skewer til the meat is done. If its beef chunks then those can be cooked medium to medium rare anyway.
So glad I discovered this channel some time ago... I will be the first to say congratulations on a million subscribers a little early , but I know you will get there because you have the recipe for success!🙏
I somewhat disagree with the "no holes in brats" cooking method. If you leave the brat alone it can either rupture causing a grease fire and a loss of all that flavor or it will build up enough internal pressure that touching it will cause a grease geyser making a mess and a grease fire. I make three strategic punctures in the casing (both ends and middle) about halfway through cooking to relieve the pressure without losing too much flavor. If you use caseless, then no worries.
Why put an ice cube on a patty?!?! *That* will not help the burgers at all! If your burgers are drying out, or burning (besides being bad at grilling), its because it doesn't have enough fat% vs lean% in the patty. If you add more fat, it will help a lot especially if you suck at BBQing. Adding ice and making a hole in the middle puddled with cold water will only make the burger more dry. Also making it take longer for the fire to do its job thus making the burger dry. Adding butter on top is a flavor thing and it honestly wont help cooking the meat unless you mix butter within the meat beforehand but again, just add more fat and you'd be good fam.
Please visit South Africa. We barbeque (we call it "braai") daily ! If there's tricks to be learned you will most certainly learn from our people. Gordon Ramsey voted us the best in the world ! We even have a national "braai" (barbeque) day! It's our heritage! You're welcome!
@@cutmemick4949 White farmers are still slaughtered like animals!! I don't know if you have a problem with grammar using the term "completed" but I choose not to take offence. Support for our white farmers is what we need. No farmers, no food. Simple.
Tip #11: The ink from the newspapers is seriously carcinogenic. Try using paper towels with some other water-proof sheet of paper like parchment paper or even cling film around it to keep the moisture in. ;)
"Cleaning up has never been easier, all you got to do is find a newspaper that hasn't gone out of business yet. Then you're gonna want to find one that is still in print. You can get one at a local convenience store or supermarket, and in some rare cases you can sign up for delivery. After you finally have acquired a physical newspaper in hand- immediately destroy it by adding water. Don't worry paper comes from wood and wood is everywhere! Just look at that lump of burnt wood turned to ash in your grill. The stuff LITERALLY grows on trees!"
Onion.. anti-bacteria... c'mon, the grill heats up to over 300°C (~600°F) - there is absolutely no bacteria living in that temperature. Just burn off the stuff from the grill and brush it clean - no need to destroy an onion for that.
@Tomato Sauce : make a small cup of a small onion (split to half, take some onion out from the middle), but some cheese inside, wrap it well with bacon -> grill it cheese side down first and then turn it the other way around. Very good :)
@Average American I think it's funny how you're so butthurt over people pointing out the obvious. And it's not the fact that they don't like onions, no one specified that. The onion trick is complete bs, because bacteria cannot withstand direct heat from the grill. This is also a satirical video, which I think you missed the point on.
As well he should. If your burgers are always dry then you are doing some combination of the following 1) overcooking them or 2) using too lean meat to begin with. Using something like 97% lean GB is a huge mistake when making burgers. 80/20 is just fine. People get way to paranoid about undercooked meat these days and insist on turning grilled food into jerkey.
This narrator sounds like he’s a third degree black belt in Rex-kwando. Forget about it!!!!!
So on point.
break the wrist and walk away.
You think anyone wants a roundhouse kick to face while I’m wearing these bad boys? Forget about it.
Follow my Instagram: @ Jrallday
Merch Available
Check it out! 📚 🧢 ✔️
Hahahahahahahaha nailed it
I grew a full beard, chest hair, fought a bear and chopped up the neighborhoods fire wood thanks to the narrator’s voice.
Best comment I've read in a while
Too funny dude, but true.!!
That was you? Thanks, man, that firewood was sitting there for weeks.
I used some deer Sh1t and rose bush bark as deodorant and instantly got a hot date with a woodland pixie...best investment ever.
@@bakerfresh do you play the banjo lol just kidding ; )
These tricks will be super handy this coming grilling season! Especially that potato and apple juice trick! Can’t wait to give them both a try.
Did it work?
I was waiting for Bo and Luke to come flying past in the General Lee
Well you can wrap fish up in foil and wrap extra foil around the exhaust headers of the General,
drive the fast way to Cooter's and have a proper cooked fillet when you arrive. Fast and fun! Yee haw
@@shawnmulberry774 lol..possibilities are endless I'm thinking
*Every BBQ fanatic that drives a Ford pickup truck has a voice like this!*
🍖🇺🇲🍴
Thank you UA-cam algorithm for showing me this video and this channel!
Brilliant! Here in South Africa we call it a “braai”, and locals are very pround of their braai skills, but I definitely picked up a few gems from this!
Hi Hope you are still braai-ing during the lockdown. Enjoy, JHB
Ja nee ou mater, Ons Braai skills hier is netso profound magtag
-Cpt
Linnert Jacques nobody understands your jibberish
Awesome tips! Thanks, "Scrumdiddylyumptious" !!😀😀
Sound like the narrator from the BBQ Pit Boys channel......…. However I did learn a thing or two, thanx.
Ah, a man of culture I see
@D La Rock Big 10-4...….
Texas-sized 10-4
Sounds like Lawrence from the movie Office Space
I guess if you can't be original, steal from the best.
Through some uncontrollable urge, I just cut the sleeves off all my shirts and chugged seventeen Budweisers. I didn't even know I had Bud.
A friend posted this for the hilarious narrator. It doesn't disappoint. I have never heard someone infuse so much testosterone into the word "potato" before. It is magical.
"Onions have natural, antibacterial properties."
You know what else does? FIRE!
boom
How do you clean a grill with fire though
@@cloudedleopardeffects5010
You don't. You kill any and all microbes with fire, then wipe their dead carcasses off with a rag.
@@jeaniebird999 This comment has made me happy...
@Astral Nemix
Smart! That's how the self-cleaning option works on an oven. Burn the heck out of everything and just wipe the ashes away.
"Make a small indent in the burger and shove an ice cube in there"
*Shoves ice cube all the way through the burger*
How about taking your burgers off the grill before they burn? Nah, that's sooo 20th century.
😂😂😂😂😂😂
Follow my Instagram: @ Jrallday
Merch Available
Check it out! 📚 🧢 ✔️
@@davesmith826 I do big BBQs with lots of people so it's hard to control when u have basically no one helping you and sometimes you forget it, the ice cube trick is really nice and it taste a lot better, just put normal water regular ice cubes, dont go freezing beef stock or something, it taste worse, the best is with water, trust me.
Straight to the point - no BS !
The potato trick I was taught by my father. Another trick my dad taught me was the annual Theresa, Wisconsin Fireman's Pick-nick way to make a great Brat. First off get brats with both Beef and Pork in them. Their called Shoboygon brats as that was where the meat market was that started the craze. Then you actually poke a few holes in them that the skin doesn't burst on the grill. Grill on high heat to brown the brats to put into the beer I will mention about now. Have a kettle with enough beer in it that the brats will float. Add a lot of chopped scallions and a bunch of black pepper into the beer. Have the beer warm but not boiling. Put the brats into the beer/scallion/pepper mixture then turn the heat up until it boils. Some people like some of the scallions on the brat as well.
I was genuinely curious whether the potato trick works so I came to the comments to see if anyone could verify it, so thank you!
HOLY CROW!!! It seriously CANNOT be this simple....can it? We all know these videos skip the prep work, skill with coals, cuts of meat?? Thanks SCRUMDIDLYUMPTIOUS crew! Yu people are absolutely amazing. I’m going to tackle the bbq today! If I don’t appear in the comments again...it means I turned to ash while looking back...lol.
If your meat sticks, you haven't cooked it long enough. When one side is ready, it releases itself from the grates.
yeah that's right, and this video is just waste of time and half of the things he said is not real !!! I can't trust this videos there's a lot of cuts !!
Came here to say exactly this.
IKR? People are just compelled to fuss, fuss, fuss. Personally, I do 5 minutes, (to get a sear and hold in the juices) turn, and leave it alone until time to turn to the other side. Works every time.
@@mangot589 Exactly.... sear first and you sure dont want it sticking when you do. Wouldn't use a potato though and dont cover your meat while it is resting for it will continue to cook.
Yes, a bunch of completely useless information. To get good at grilling you need to learn how to cook food properly. That comes with experience!
8/10 on the Sam Elliot impression
Love this video very entertaining very informative made me want to go out and grill but it’s 4 o’clock in the morning still contemplating weather to go out and grill
I hope you made the choice to grill friend... because "why not?"
I'm a rookie at this, but very grateful for the video. So with all of the helpful tips, time to dive in........Much appreciated!
Typed up for my husband... thought ya'll might like to save it also:
1. To keep meat from sticking to grill: cut a potato in half, jam a fork into one half, and rub down the grill with the cut end. The starches cause a non-stick coating (oil is flammable, and could create carcinogens)
2. To keep burgers from drying out:
Shove a piece of ice down into the raw burger. The water will be absorbed inside. Even better, shove a pat of butter on top of the ice
3. For juicy steak with nice crust:
Spray with apple juice before cooking
4. When are the coals ready?:
When they are covered in gray ash (could take up to 30 mins). If you can hold your hand up to 4 seconds 6 inches from the grill and not be too hot, it's ready. If too hot, spread out the coals. If you can hold your hand 6 inches above grill 6-8 seconds, it's too cold. Toss on more coals.
5. Rosemary Skewer - Extra Flavor:
Instead of regular skewers, stack your meat & veggies on a sprig of fresh rosemary.
6. Clean off hot grate with an onion:
Cut onion in half, shove a fork in it, and rub open cut side of onion up and down grate.
7. Grilled Lemonade:
Cut a bunch of lemons in half. Dip them in sugar. Grill them. When the sugar is nice and caramelized, squeeze into a pitcher.
8. Let steaks rest:
Cover with aluminum foil for 1-2 minutes before eating.
9. Clean cooled crusty grate:
Lay down newspaper. Lay grate on top. Lay more newspaper on top of grate. Spray with water and leave overnight. Crust rubs off easily.
10. Three-Zone Coals:
Pile hot coals high on one end, and medium coals in the middle, and no coals on the other end. Let meats rest where there's no coals. Have control over how hot your temp is.
Good shit yo
Very considerate of you!
I'm watching Wyatt Earp after this...And gonna go grille using these tips 👍🏽
This narrator's voice is freaking hilarious! Stereotypes exist for a reason, the reason is comedy! LMFAO!
But this was supposedly an educational video, so the voice is just annoying.
Very entertaining and informative...almost like watching a documentary 😃excellente tips for better grilling...ThanX!!!
If your patties always end up looking like hockey pucks then it's time to just give up on grilling hamburgers...
I was thinking that too. I’ve never had that problem in my life.
If people love what you grill then that makes you a grill master. When people hire you to grill for their next gathering, that makes you a grill master.
Then i grill master x2 lol an i not use tricks i just keep close eye on food plus i always add special ingredient that is love
Thanks for lending your voice, Rex Kwon Do! 🤣🤣🤣🤣🤣🤣🤣🤣🤣
Nice😂
Bow to your sensei
Its just that simple
🤣🤣
You think anybody thinks I'm a failure because I go home to Starla at night? FORGET ABOUT IT
Great vid! Thanks! Love the newspaper tip.
Recently learned Cuisinart has a scraper for the blacktop grills. It works like a dream. Even on a cold grill, its a couple scrapes, a little oil and your back in business. If anyone else has shared my struggle, get one. I bought mine at Tuesday Mourning. Blessings!
I was watching this with my 9yro son. I turned to look at him and he had transformed into Sam Elliott.
Your crafts are very nice. I think that you are the master of crafts 🙂😉
Wow really nice BBQ.hacks
The potato trick is fantastic!
does it really work?
"Do your burger patty always end up, looking like a hockey puck?" Then stop overcooking them...
Or putting them directly on the heat coals
My thoughts exactly
Why when you can just overcook them AND poke a giant hole in the center with an ice cube? Can't be a hockey puck because those don't have holes in the center.
Stop being a philistine and insisting that your burgers be "well done" then. A little pink is just fine. Medium well should be the most well done anything should be grilled to. Anything more than that and you are just making jerky.
@@chuckhoyle1211 The problem is most people cooking have no idea what "well done" means, and they hear that as "oh you want everything charred" .. which is why I will either cook my own burgers, or as you say in a restaurant don't act like a philistine.
Well put together video with B roll... you put some thought into this video..
Never thought I'd listen to Boomstick talk about food science.
Miss playing age of mythlogy
Underrated comment.
Thank you for imparting your wisdom upon this humble neophyte, O grill master!
Love anything with lemon. Looks so good. Thanks guys. 🥩🍋🥔
Thank you for the tips. I got a mountain of a task this weekend for the family.
This narrator’s voice sizzles. He should get a job at a classic rock radio station.
thank you for the tips, i gotta try them soon. for my grill, the charbroiler mini table grill, how many coal briquettes should i put in?
Tip #12: Skewer your meat and veggies separately. They have to cook for different times.
I thought that I was the only one who thought such.
@@LesA.R.6568 Maybe pre- cook the meat, I was going to try it with chicken breast, it cooks faster.
How about you skew the veggies and take them out of my grill.
That isn’t true sir. It all depends on how you want your food cooked.
Not true , it's all about the size of the meat and veggie chunks. Small meat chunks if they take longer to cook and larger veggie chunks if they are quick cooking. The important thing is to cook the skewer til the meat is done. If its beef chunks then those can be cooked medium to medium rare anyway.
Man, thank you very match. Important life hack's in BBQ
How to prepare the grill: 🥔
How to clean the grill: 🧅
Those two parts are the most interesing!
How to really clean the grill: 🚿 🗞
Excellent, tips me and my daughter will enjoy them vey much. and I hope you make more so my family will let me cook more!
Idk who this is but I love this guy 😂 dude just put me on so much game, I'm firing up the grill today!!!
Great tips 👍 from Belgium Europe
So glad I discovered this channel some time ago... I will be the first to say congratulations on a million subscribers a little early , but I know you will get there because you have the recipe for success!🙏
Thank you ❤️☺️
Great tricks thanks men !
I somewhat disagree with the "no holes in brats" cooking method. If you leave the brat alone it can either rupture causing a grease fire and a loss of all that flavor or it will build up enough internal pressure that touching it will cause a grease geyser making a mess and a grease fire. I make three strategic punctures in the casing (both ends and middle) about halfway through cooking to relieve the pressure without losing too much flavor. If you use caseless, then no worries.
I’m def gonna try the ice cube trick. Hope it works
I’m confident the Lord was speaking through this man
Vader? Sauron?
Imma be trying them potatoes and onion tricks!
🔥🤠👏👏👏❗️rosemary skewers 😍. This is probably one of the most awesome videos I've seen you do😎👍. 👏👏👏
Living Legend. 'Nuff said.
Great tricks! 💖
Rosemary skewer sounds like a game changer.
Why put an ice cube on a patty?!?! *That* will not help the burgers at all! If your burgers are drying out, or burning (besides being bad at grilling), its because it doesn't have enough fat% vs lean% in the patty. If you add more fat, it will help a lot especially if you suck at BBQing. Adding ice and making a hole in the middle puddled with cold water will only make the burger more dry. Also making it take longer for the fire to do its job thus making the burger dry. Adding butter on top is a flavor thing and it honestly wont help cooking the meat unless you mix butter within the meat beforehand but again, just add more fat and you'd be good fam.
ThinMints, waiting for your food video.
@@diannacruz1969 No video needed. He's right...
If you haven't tried the ice cube trick them maybe you're not a great cook
Tnx... will try your trik here in Russia )
Thanks for the tips, Philip H. Anselmo.
PANTERA!!!!
@@Clarence2Worley Cooking hostile
Does that potato trick work on a griddle too? I mean to keep chicken from sticking? Thank you in advance.
Next time try the season trick on that meat before you put it on the grill
unless you're allergic to taste of course..
But how can you cook only at a certain time of the year ,l like a burger any time..summer ,,fall ,winter ,,spring,. So which season ?🤗
1am and I’m now starving.
I find it difficult to believe the newspaper and over-nite water soak would work on a well used grill. However, I'm gonna give it a try today.
definitely gonna use the potato ans newspaper tricks , thanks
Let us know if it works. Which is better? Thanks
killer video ! tons of pointers TY!
Aha, the channel speaks!
I wasn’t expecting that AT ALL, but it does make a nice change.
Loved all the lovely tricks.. thx 🙏 a million for sharing 👍❤️👌
Please visit South Africa. We barbeque (we call it "braai") daily ! If there's tricks to be learned you will most certainly learn from our people. Gordon Ramsey voted us the best in the world ! We even have a national "braai" (barbeque) day! It's our heritage! You're welcome!
Are the white farmers still being murdered in SA, or is it completed?
@@cutmemick4949 White farmers are still slaughtered like animals!! I don't know if you have a problem with grammar using the term "completed" but I choose not to take offence. Support for our white farmers is what we need. No farmers, no food. Simple.
One hundred thumbs up for these tip 🤯 mind blowing.
Thanks for the tips. Will definitely try them out and let you know. I use a gas grill though and do my bbqing with mats on the grill. Cheers 🍻
Thx from the Braai Master, Cape Town, South Africa
Brilliant great stuff. 👍
What have you been doing wrong ?
THANKS YOU GOODNESS 🌟❤️🖤💚🤎 FAMILY DAPHNE COTTON ALWAYS 💜
Tip #11: The ink from the newspapers is seriously carcinogenic. Try using paper towels with some other water-proof sheet of paper like parchment paper or even cling film around it to keep the moisture in. ;)
newspapers?
My new favorite channel and now I'm hungry and I just had dinner
Good tips!! 🔥🔥
Very informative video,,dang it
now I'm hungry!!
Great now I'm hungry,😊
Super cool, thank you!
"Cleaning up has never been easier, all you got to do is find a newspaper that hasn't gone out of business yet. Then you're gonna want to find one that is still in print. You can get one at a local convenience store or supermarket, and in some rare cases you can sign up for delivery. After you finally have acquired a physical newspaper in hand- immediately destroy it by adding water. Don't worry paper comes from wood and wood is everywhere! Just look at that lump of burnt wood turned to ash in your grill. The stuff LITERALLY grows on trees!"
Stfu.
GOOD LOGICAL ADVISE! .... PRETTY CHINSEY GRILL THO
That voice though 👌🏼👌🏼
Love these ideas
Onion.. anti-bacteria... c'mon, the grill heats up to over 300°C (~600°F) - there is absolutely no bacteria living in that temperature. Just burn off the stuff from the grill and brush it clean - no need to destroy an onion for that.
#OnionLivesMatter
@@wickywills stop eating them alive then
@Tomato Sauce : make a small cup of a small onion (split to half, take some onion out from the middle), but some cheese inside, wrap it well with bacon -> grill it cheese side down first and then turn it the other way around.
Very good :)
The onion smell is for the Neighbors.
@Average American I think it's funny how you're so butthurt over people pointing out the obvious. And it's not the fact that they don't like onions, no one specified that. The onion trick is complete bs, because bacteria cannot withstand direct heat from the grill. This is also a satirical video, which I think you missed the point on.
I knew this would be awful, and it didn't disappoint! LMAO!
Great tips! I did know a few but great to see them also demonstrated
a very nice primer. Thanks from Austin TX.
This guys voice makes me want to get a Harley and start a barfight
This guy's voice makes me want to clear my throat and be thankful that I actually know how to use a grill.
Great Video! 👍
We need eleven tricks or hacks on how to
Find or locate newspaper?
Love this thank you !
"If you burgers always end up lookin like hockey pucks... You are cooking them way to fucking much.
Amazing Tips man! Thanks
Question - #7, the Onion Trick... do you do this when the grill is hot/warm I presume?
Thanks for sharing these great bbq tricks! They are truly helpful!
Gordon Ramsey would slap the soul out of you if he saw you put an ice cube in the burger
As well he should. If your burgers are always dry then you are doing some combination of the following 1) overcooking them or 2) using too lean meat to begin with. Using something like 97% lean GB is a huge mistake when making burgers. 80/20 is just fine.
People get way to paranoid about undercooked meat these days and insist on turning grilled food into jerkey.
@@chuckhoyle1211 yea i don't want a watered down hamburger
Great ideas!!
I liked subscribe and turned on post notifications
@Girl's World USA Zuriel has no videos
True
Super hints. Thank you
Your voice tells me you were a former WWE wrestler in your previous life.
More like Joe Swanson
Ohhhh yeahhhhh in Macho Man voice.