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Here I'm making a traditional style of Greek Souvlaki. When we make it with larger chunks of meat and cook slower over a Souvla (Spit), we call it "Kontosouvli". I'm using Chicken things (boneless/skinless) on this time around, though Usually, we make it with Pork Shoulder/Butt. It can also be with lamb and Beef. Check Out the Recipe I went with on this first Kontosouvli. Actually, this is my f...

Beef Fingers is new to me, so I youtubed for a few ideas how it's suppose to be cooked, as some meet has to be smoked or bbq is better, etc.. and most showed smoke, and some b.b.q... So I Tried Something New to Me. Check it out. It Turned Out SOOOOOO TASTY !! Please Click Like and Subscribe !! And Give me Some ideas or meat you'd like me to try a bbq. with ?

Here I Try a Pork Loin Rib side. Normally I cook the Shoulder blade. I cut it up in Greek Kontosouvli style. Check it out !! Please click Like & Subscribe, and lets BBQ Together

O.k. my 3rd video is with Pork Side Ribs. Cooking 2 pieces in 2 different ways. One on the Souvla (Spit) and other will be on the grill. Both will be with Woodfired. Burning the wood down to a charcoal like finish and then adding more to the fire. This time around, trying to do it with no flaming, so it's a slower cooking process. Then Discuss the Differences of the two methods. Please Hit Like...