Відео

Why are you afraid to grill over direct heat? The dripping is what makes everything grilled taste better!

Thank you. I just received my Meater+ and this was very helpful to my 76 year old brain. LOL

If you use parchment, remove it after a minute or two. It will slide right off and you won't end up with burnt paper. Wish the opening was just a bit bigger. I've scrapped the top of my pizzas more than a few times.

You do know your supposed to have the half ceramic for indirect heat in the Dojo also. There is a spot for them under the pizza stone

Carmelo is my uncle

Looks great

Did you use the rubber gasket on the inside?

Love this it helped out a bunch on making it

My first time cooking on a rotisserie. You have some great tips about centering you prongs, heat gloves, ect. Thank you! Wish me luck with my al pastor tomorrow 😅

Throw that Proper 12 shit in the trash.

Dude! I'm glad you're still posting, that was a great video! I fell off my grilling game pretty hard, but I've got the itch again this summer lol

Dang, you got the tiny one.

Did he say "lighted" 🤔

And I’m typing it right now

I know the code it’s⬆️⬇️⬆️⬇️⬅️➡️⬅️➡️ba

That's a cownose ray.

Should have said what lengths were being used in the building process. And you could slow the video down. It was hard to follow. And in the end I had to add extra pieces to make all of it fit.

Hey, super dumb question, just to clarify, theres no chance of the probe getting heat damage, yes?

Man this 💩 trash. This is horrible

Great idea for testing pizza cooking methods. It is four years later now, can you provide us your opinion, four years wiser?

I know this posting was 4 years ago, but I love the music you had in the background around the 3 minute mark. Can you tell me the band?

Inside beautiful. Outside, your seasoning burned. Pepper is easily burned at hi temps like that.

Great idea using the rib rack to drape. Love it

I really like the tray and accessory rack suggestion. Thank you, really will change up how our rotisserie cooks have gone with questionable pieces!

Slider. 😂😂😂

I would have liked to see you walk through a cook. Mine doesn't go to the window where you select kind of meat, etc.

Please dont put music in a video like this, it adds zero value.

I would guess that they are crispier because they were dried out by the corn starch. I'd wonder if you did a dry brine method like we do with steaks over night if it would have a similar effect.

That's alotta work for the end result. It's the searing heat & marinade that makes the charred pork. I prefer to marinade & cook on hot coals cuz it's much faster. I'm still gonna try it on my rotisserie just outta curiosity. Thanks for the video.

Banger

I just installed my wheel well liners on 2023 Ford F150 a week ago. I said the exact same things you said about the hardware and the piece touching the shock absorber. It just seems like their should of been stronger fasteners. The drivers side seems to be looser than the passenger side so I might take a self taping screw to the very top of the liner to fix that. Thanks for the video.

Giros and Gyros are spoken differently. And the onion should be sliced and each slice placed between each pieces.

Do you recommend using a half moon ceramic plate to cover one half of the grill/coals to help reduce the charring effect?

Love the charred bits on the 🍖 meat mixed with the sauce phenomenal. Thank for sharing 👍🏽

Pro tip spray your measuring cup lightly with cooking oil and that honey will SLIDE RIGHT OUT😁

hats off to you my man for admitting your minor mistake. Love your realness. Great Job

looks great! 😛

pops knows his meat keep up the good work

Nice to see you back!

Good looking recipe. The vinegar is a twist I’ve not seen before. I’ll try this one tonight. The only thing I might change is to substitute black pepper with white pepper purely for aesthetics.

Love the way you stack the meat to make it fit on the grill at the same time. making that well done while leaving the thickerportions rare. I have a classic so I am in the same predicament.. know all about being miserable When undercooking portions of the mate.

How did you deal with the manual gas cap pull cord?

I want to do this but to pull it as pulled pork I’m guessing at 165 put in pan and cover and back to the grill till 200s

Great review man! Your so energetic and to the point, it just sells these gloves. I'm gonna pull the trigger on these, mainly because of your review. They look like they clean up better than some of the gloves I've looked at. Not sure about that, but I'm sold. Thanks for a great review! Marc T.😃

I'm doing this tomorrow!

I have converted over to the Reynolds non-stick foil and remove on first turn. Very easy!

Fantastic!

The Ford ones do not go down that much, and end where u put in 2 screws in frame, so actually you are getting more coverage. Slightly trim the access and all good. But the installation and fitment on OEM is 10/10 and is actually easier than what u have faced.

Great video. thanks, from a newbie to Kamado cooking, from the other side of pond 👍

The corn starch tip is a really good one! I’ve notice a great difference in crispness when it’s used.