This is your Best Video, so Far. Absolutely awesome, From beginning to end. The narrating, The lighting, the fire pit, the food, everything. I have to step my game up
J’adore!!! Good job... Great video, great recipe... I love all on this one... Like Meathead says, thats a very good one... You step up your game Baumz... 🤙🤙🤙
The only reason I used the aluminum foil was to keep the charcoal dust out of the food when spinning the lid. May not be necessary if you are careful. Thanks for watching!
This is an interesting dish but it has absolutely nothing to do with Dublin coddle. I’m from Dublin. On my mothers side I can trace my roots back to the early nineteenth century. They lived close to the city center, they kept pigs up until the early nineteen eighties. Coddle consists of a pot of water and everything thrown in. What ever bits of the pig you could afford with some vegetables, potatoes, onions, maybe some carrots and cabbage. No frying or browning of the meats, and definitely no stock. That’s what gives coddle it’s distinctive salty flavor. All the meat would be pale or white. A proper Dublin coddle can be quite off putting or turn some people’s stomachs unless you grew up with it. I rarely make it these days because I live in New York, but I’ve seen friends cringe looking at it. I was lucky when I was young because of my mother’s access to pigs we got the “POSH”version which included besides bacon and sausages,liver, kidneys, heart and sometimes a pigs foot or as they say in Ireland a “CRUIBIN”!
This is your Best Video, so Far. Absolutely awesome, From beginning to end. The narrating, The lighting, the fire pit, the food, everything. I have to step my game up
Baum Grillin'z THANKYOU so much
Looks great.
Loved the video also!
Mighty fine looking pot of grub ! Definitely going to be trying this ! Thanks for sharing ! Great job !
Very nice cook, Baum! Great job 👍🏼
That Looks realy good! Nice to see that you are using a DutchOven! Real good 😉👍👍
Regards Marcus
J’adore!!! Good job... Great video, great recipe... I love all on this one... Like Meathead says, thats a very good one... You step up your game Baumz... 🤙🤙🤙
Could you use charcoal if you didn't have access to the wood? Thanks.
Yes definitely! I have done that before works very well.
You should get a mandolin if your gonna keep scalloping potatoes.
Lol probably true
Nice Video and awesome food. But why do you use alu foil...? I think, this is not essential.
Greeting vom North-Hessen, Germany
The only reason I used the aluminum foil was to keep the charcoal dust out of the food when spinning the lid. May not be necessary if you are careful. Thanks for watching!
Looks a nice dish, but I'm afraid that is not coddle..trust me I'm living in Dublin all me life living off coddle lol 😆
This is an interesting dish but it has absolutely nothing to do with Dublin coddle. I’m from Dublin. On my mothers side I can trace my roots back to the early nineteenth century. They lived close to the city center, they kept pigs up until the early nineteen eighties. Coddle consists of a pot of water and everything thrown in. What ever bits of the pig you could afford with some vegetables, potatoes, onions, maybe some carrots and cabbage. No frying or browning of the meats, and definitely no stock. That’s what gives coddle it’s distinctive salty flavor. All the meat would be pale or white. A proper Dublin coddle can be quite off putting or turn some people’s stomachs unless you grew up with it. I rarely make it these days because I live in New York, but I’ve seen friends cringe looking at it. I was lucky when I was young because of my mother’s access to pigs we got the “POSH”version which included besides bacon and sausages,liver, kidneys, heart and sometimes a pigs foot or as they say in Ireland a “CRUIBIN”!
Looks delish 😋 but not coddle
So wrong
This is not codLe.
Please share a recipe!
Everyone has z different take Catherine, looks okay to me