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Thanks!

Happy to be able to help!! Stay tuned! Much more coming

Amen!

Agreed! I used to love beef far more, but now I’m on team chicken. I can have chicken wings and thighs every day (virtually)

I love other mixes, but even lately I leave out the paprika and just use olive oil, garlic and salt… much better!

Thanks :) try my best

thank you! you will love it 100%! I don't have any bumpers because it never touches the edge of the cooking chamber.

Their manual says it’s 500F

195 for 5 hours. Here is the link for the full video with description: th-cam.com/video/oqCDajlzci4/w-d-xo.html

you wont regret it!

@@ImpossiblyKosher appreciate ya

Hahaha any time! :)

Agreed :) tried after and was good

Take a look at the full video here th-cam.com/video/_Us1Q6Copz4/w-d-xo.html

Enjoy!!

You’re very welcome! Enjoy!

😂

Love it! Enjoy! Nothing like a good smoked burger

Hi, How long did you leave it to cure? Honestly I just make sure it’s a thick piece of salmon, Atlantic is great. Incredible! Enjoy. By the way, if you are interested, I have a members block access that you’d be added to our discord channel, which we have conversations and messages all the time.

🍻

Thank you :)

זכור שכאשר רוב האנשים מכינים חזה עוף, הוא יוצא יבש מאוד וחסר טעם. זה די עסיסי וטעים ולמען האמת די קל.

No way! :(

@@ImpossiblyKosher Actually not your way, I cocked chicken for 15 minutes and added rice for 5 minutes high pressure and it burned I will try your way tomorrow and let you know Thanks for answering 👍

@@TaherOsman of course! let me know :) hope you enjoy.

@@ImpossiblyKosher Thank you, I tried exactly your way today and it was delicious meal 👍☺️

@TaherOsman love to hear it!

Great feedback! Since this video I’ve been trying to give the tips while showing the instructions.

Worth it :)

Why is it a rip off? You don't like a spit roast?

I agree, in my regular ones I don’t cook past 185 F to pasteurize if I want it thicker and without the pulp. Otherwise I keep it all.

Thanks! Haha I started charcoal cooking a while ago and lost a few great pieces of meat to temp control. Sometimes I’d leave thinking the snake would be fine… all to find out I’d get back and the heat went out because vents were too closed. I did the math and for me it was more than worth it :)

@@ImpossiblyKosher A long smoke can be a challenge on the Weber. I did my first Butts and Briskets on it. I got a off-set stick burner for that now. Which can also be its own challenge. I stick close to it and crack beers. I enjoy the experience of tending the fire and taking in the aromas.

I get you 100%. Personally I like the set and forget experience, so I can do other things. I got my pellet grill now to help with that :)

:)

Thanks!

I upload every 2 weeks :) I would upload every week but don’t have the time.

@dbz24 - Ummm… people have lives. There’s a lot involved in committing to a schedule to make content, not to mention all the work and planning that goes into each ‘topic’ for the videos. Give the channel owner a break, geez. 🙄

@@sisterspooky calm down, geez. Just a question. Cause other TH-camrs have jobs and still uploaded like every week on a consistent basis. And he already gave me an answer, and I’m ok with it. CALM YOURSELF MISS

You don’t need to, you can let it keep going and you’ll end up with a rotisserie texture.

Thanks! glad you enjoyed it.

Glad you liked it!

Easily, stir fry the skin side first until nice and deep golden brown (about 10 min) then the other side for about 5-10 min. Then follow the rest of the recipe, the same way. Should come out just as delicious.

Not ideal as the high heat from the coals directly on wires can damage them.

Anyone with common sense wouldn’t put the wires by the coals…indirect grilling duh

you'd be surprised.

Haha yeah you are probably right

Haha yeah you are right

they were juicy as ever. The char on the outside was mostly because of the sugar.

Incredibly well! Treat it right and it will do the same.

Oh no way! They are definitely one of the innovators.

Thank you! Glad you liked it.

Great news! Glad you liked it :)

Thank you!

Thank you!

I’m a Christian and I wonder how He would react to your antagonism

Thanks Ellie :) Usually I’d agree with you, but I think if you flip it often on the lowest height you might help to avoid that issue. On the rotisserie, I left a link for the tool in the description :) it’s quite fun and useful.

Hope you enjoy! The beans were about 900g :)

I find the opposite actually. Like Turkish coffee, the strength really lends to the taste. I don’t like pure black espresso shots, so I always add milk.

​@@ImpossiblyKosher You see, everyone has different tastes. I like to taste and I don't find the shades of taste that I wanted. I also often make cappuccino.

100% agreed. I've been going from coffee shop to coffee shop, trying all kinds of different brands and little blenders to get the best coffee taste for me. That will remind me of my time in Italy.

I tried the room temp water, I do taste a slight difference, but the time it takes to heat up for me doesn’t justify the difference.

​@@ImpossiblyKosher I started pouring room temperature water because when I poured hot water, the coffee came out more sour.

I’m not the biggest fan tbh of basmati rice. I agree though about reheating jasmine rice. But we eat quite a bit so virtually always having some fresh. But, when the rice has a sauce, it warms up nicely without being strange.

Love to hear it!