Hey thank you, buddy!! We had a ton of fun on this one. Excited to get back in my feet and make a great year happen. Look forward to jamming together 🤘🤘🤘
David, thank you for checking in. Stay tuned on the sauces... we're launching with 4 different sauce, including the black truffle. Likely will be early April 🤘🤘🤘🤘
The American techniques are very different from Brazilian. For a prime meat, we only putting salt. Also not choking down the fire inside the grill. Im making a coal base 6 inches thick. Sprinkle ashes on top to form a sort of wick for the fat dripping down so it doesnt make a raging fat fire. The meat about 30 inches above the coals.. The space around and above the meat open, to allow the smoke to freely dissipate
That looks amazing David! -Ron
Hey thank you, buddy!! We had a ton of fun on this one. Excited to get back in my feet and make a great year happen. Look forward to jamming together 🤘🤘🤘
Great looking rib roast! Can’t wait to try the steak sauce !
David, thank you for checking in. Stay tuned on the sauces... we're launching with 4 different sauce, including the black truffle. Likely will be early April 🤘🤘🤘🤘
love the video brother!! this looked like one incredible trip and that rib roast is to die for!!
Hey buddy! Thank you for checking in and dropping a line 👊👊👊👊
Awesome job Chef David 🎉 looks absolutely delicious 😋
Tanya, thank you!!! ❤❤❤
Making me hungry. Looks great. Cheers from Sarnia Ontario Canada 🇨🇦
Hey Jeff!!! Hope you’re doing well up there buddy! Thanks for swinging by our YT 🔥🔥🔥
@@livefirerepublic you're welcome. Be safe and stay healthy out there. Keep these videos coming.
Looks delicious ❤
Hey thank you
Chef that looks like a fantastic meal!!!
The American techniques are very different from Brazilian. For a prime meat, we only putting salt. Also not choking down the fire inside the grill. Im making a coal base 6 inches thick. Sprinkle ashes on top to form a sort of wick for the fat dripping down so it doesnt make a raging fat fire. The meat about 30 inches above the coals.. The space around and above the meat open, to allow the smoke to freely dissipate
Looks like a grass finished roast. Nothing wrong with that.
I definitely love a grass finished roast. KW, the rancher, assured me this was corn finished 🤘🤘🤘
dammm. bro is the american gordon ramsay.