This is just a warning to everyone who put a comment on here. There is a telegram account telling people they are lucky winners. Sorry, but you're not they are trying to scam you.
man you are amazing! I've been looking at you for a while. From Austria...not Australia Austria😂. You always inspire me to try new things and my guests are grateful. Thank you please keep it up.
My favorite recipe is the beef taquitos that you did. I cooked them and they were excellent. You are one of my sons favorite youtubers. Keep up the great content
Great recipe! Here is mine: take a cream cheese bar, sprinkle your best bbq red meat rub and smoke with hickory wood. Serve with a good baguette. Enjoy
My favorite recipe is brisket chili. Smoked brisket leftover. With chili peppers tomatoes onion and beans. It was amazing. I did it for out Fire department cook off for fun. I never had to stir the pot. Everyone else did. And sampled. Knowing that I added a lot of brisket.
Lovely as usual! My favorite recipe must duckbrest smoked with crispy skin with a orange/madera sauce. From the Q ofcourse :) using the skin of the oranges and hay to smoke it
My favourite is any of the pulled pork recipes. Recently I made a pork belly pulled pork with the honey/ ketchup/ ketjap manis/ Worcestershire/ spices. What a day. I will always remember that.
Thanks for your channel Pitmaster X.... view it regularly from Qld Australia.... I would like to see your version of a Stout Ham.... ham cooked in Stout with a Brown Sugar glaze recipe... the good thing about this recipe is you can have guests over and join them for a beer without the worry of cooking the meat perfectly.... the ham is cooked and you are just warming it through and flavouring it with stout and the sugar glaze.... a no pressure BBQ
I do really like your videos and there is a soft spot in my heart hearing a Dutchman speak English, as I went to high school in Den Haag due to my father being transferred over to Europe. That said, I do not really care to own the knives, but having to open accounts on all these different social media platforms is too much for me. I hope you might take that into consideration in the future. FYI, the Big Mac taco recipe was absolutely fantastic! I have turned several people on to your channel due to that recipe. Keep up the great content and take care.
I would like to see a brisket done. I may have missed this in the past but have been watching you a long time. Cheers Wayne in Newmarket Ontario Canada. Keep up the good work.
Your Pitmaster X Classic rub is amazing! Goes in everything in our house and have saved me lots of $ on bought rubs that are sub standard. Keep up the great work!
Lemon pepper wings. Dry marinate - salt, pepper, dried thyme, harissa, za'atar and turmeric Grill lemon halves on the BBQ, face down. As the lemon caramelises, squeeze over the wings and baste them with the caramelised lemon juice. Thank you, Pitmaster X!
The best recipes are often the simplest. Fry some bacon. Slap it between 2 slices of good buttered bread. Slather on some English mustard (Coleman's) and voila! You need nothing else! Oh, except pork ribs, brisket, beef ribs, baby backs, pork belly, skirt, ribeye, sirloin, loin and of course, pitmaster X classic BBQ rub! Sorted.
How is this not a thing yet? Made these today instead of your bbq sauce i used sweet baby Ray's Chipotle (sorry if i offended you by this, but come on man it's chipotle😅) dude, this is the perfect thing to share with people, absolutely delicious!👌
Another great recipe PitmasterX Greetings from Canada, can't wait to try it out. I would love to see your take on a Canadian classic, Poutine!!!! Maybe with brisket or pulled pork or boneless ribs or smoked chicken. THe choice is yours or maybe all of them hahaha!!!!
My favorite BBQ recipe is Burnt Ends! Whether it is Beef or Pork doesn't matter to me but that combination of smokiness, punch of flavor from the rub, and sweetness from the brown sugar and honey makes it a perfect succulent treat!
spicy smoked mackerel taco”s those are my new favourites! I”d love to see you make those! It contains! Taco”s, smocked mackerel (make those yourself) ketjap, 🌶️, mayonaise and sambal. What”s not to like!
I like a Liege Waffle cooked on the kettle with campfire banana boats, grilled pineapple (sprinkled with sugarcane before grilling) and smoked honey (or maple sirup)
Hii Roel, I would love to see you make an absolute killer. Picanha on a skewer. On the side the black bag of Doritos Nacho's topped up with a mix of black and kidney beans, red unions, some fine chopped bell peppers. Now the best part, epoisses cheese on top and let it melt. As a sauce you can make a salsa, quaqamole or chimichurri, it will all be good. Eat it all together and it will be so frickin delicious! I've made this so many times on different ways and it always makes people happy! Hope you will try it some day, especially the melted epoisses. It's like heaven!
Your PitmasterX Classic BBQ rub is now my all-round favorite seasoning and I used it on almost everything I cook! But I have to admit that this apple bbq in this video has me excited to try it on my next pork shoulder! I think it will go great with it! I'd love to see how you season and/or what sauce you would use on grilled fish, like mahi-mahi (dolphinfish). I'd love to do that on the grill!
I would like to see some texmex recipes for the bbq, like faijitas (bavette), crunchwrap, chorizo sausages with cheesesauce and pickeled jalepinos and such, like some little texmex tapas presentation 💃👌
You should do a smoked tomahawk steak with an Applewood smoked butter with roasted rosemary parmesan potato wedges and glazed carrots and parsnips I would love to see that Adam from Ontario Canada
Hi Roel, nice video! although I am a big meat and steak lover, occasionally I try Fish. I recently made Sea Devil and grilled it like steak (so not well done, keep core at 55-58). I must say that this was the closest I got to a steak type of experience while eating fish. Really amazing. Maybe something you can try!
Hey Roel! My favorite thing to see you make.. or even take to a Higher level is: My BBQ lemon chicken drumsticks Take some Drumsticks or TV borrel-kippen-vleugels/poten -The rasp en juice of 1 Lemon -1 Fresh Branch of rosemary -1 spoon of smoked paprika -1 spoon of good quality Kerry pouder -1 spoon of carlic pouder -fresh Black pepper and some Salt Grill on some charcoal...and enjoy This is my sons favourite dish. Those knives are amazing! Gr uit Zutphen!
Hi Roel, currently my favourite recipe of your channel is Porchetta. I always switch from my favourite to what i'm most exited for to make next (the last one was Tritip/Ezeltje). I bought a meat tenderizer last week and am very excited to try my first Porchetta real soon. Keep up the nice video's.
To be completely honest pretty much anything my hubby puts on the grill or smoker lol. His Picanha steak is absolute chef's kiss. He just puts on Pit Master X rub & it's so delicious 😋.
The octopus recipe was out of this world!! Anyone who has never eaten octopus doesn’t know what they’re missing. Thanks Roel. P.s. I finally found and bought a Beta Loco made knife (Schindler) and love it.
Love the vidieo's! It gives me insperation all the time. Last week made a lamshoulder. i think like in a Morocco style (at least that was what i was aiming for). Rub: Paprikapowder (mild) Fennelseed Cummin Cinnamon Cayenne Brown sugar Sald an Pepper Smoked it on my off-set til 55/60 (celcius). Had no complaints.
I would love to see your rendition of a corned beef Reuben sandwich or even bbq corned beef hash for breakfast. Thank you so much for all the great videos and also for putting your website up with the recipes. Always go the extra mile!
I love these simple appetizers. take a small chunk of cheese roll it in a slice of bread and wrap that in a few pieces of bacon. bake for a few minutes on the BBQ and slap on your favorite sauce . =I found it online somewhere and love it.
Hey Roel thanks for this nice video. I really like pork belly. I one of your videos you made Iberico secreto and i just the same meat to make a delicious finger food type dish. You season the pork with salt en black pepper and then you grill the meat to your preferred temperature. (I like it a little bit pink) the you cut it in to strips and put it on a single romaine sla leave with some strips of pork, strips of red belpepper, pickled red onion. The you can finish it with either lemon to have a fresh version of with a sriracha mayo for a more spicy version. Hope you like it as much as I do.
Het recept dat ik echt heerlijk vind, hoef je niet opnieuw te doen, dat heb je al gedaan namelijk. Ik vind de 'next leven gyros' echt heerlijk. Die word hier dus vaker gemaakt. Wat een top recept.
Another great video, thank you so much. I think you should make a video on “Spiedo Bresciano”. It’s a typical dish from Northern Italy. It’s ridiculously good. Basically, a slow and low recipe, pork and chicken long skewers with sage and loads of butter. Delicious!
I’m a simple man: reverse seared T-bone - take a nice T-bone with enough fat for taste and cook in my kamado at 120-140 Celsius until near ideal internal temp (c. 1h). Then take it off the grill to rest, crank up the heat and put a soapstone (or cast iron plate) until grill is at 250-300 for great Maillard reaction. A couple of minutes on each side until crusty, rest 5 more minutes and voila! Beet with a sauce that still lets you enjoy the meat’s taste, like chimichurri 😋
I make my own rub for pork ribs, low and slow over charcoal, for 6 hours in a ceramic grill, but it works on everything. I have also used this rub on ribs and chicken in my kitchen oven. I make about 1 liter of rub at a time to use whenever I want, as it takes a little time to mix. Its base is brown sugar, but I use heavy handfulls of spices. I never measure amounts, but the spices are kind of equal portions to each other. All whole spices are warmed a little to bloom in a dry frying pan before I grind them in an electric coffee grinder. I soak the skin-free ribs (also remove the silver membrane if you can) in a salt brine for 2 days before cooking: salt (180 gr/6 liters water), handfulls of whole peppercorns, whole cloves, whole juniper berries, and whole mustard seeds. Rub: brown sugar, smoked paprika, onion powder, sage, oregano, whole cumin seeds, whole fennel seeds, cinnamon, star anise, whole celery seeds, and thyme. After grinding the spices, mix them with the brown sugar. Dry the meat off well. Just before placing the meat over indirect heat, rub the spiced rub generously over all sides of the meat. Cook at around 120°C for 6 hours, without turning, and the grill lid kept closed. Let the meat rest well before cutting. I let mine rest for 45-60 minutes, so it doesn't turn into pulled pork when I slice it into pieces. I make 8 kg of ribs this way for a yearly grill party for 20 people. It was my guests who decided that it has to be a yearly tradition. It's that good. 😉
Pitmaster, held baas dat je er bent! Ik heb je kanaal een tijdje geleden gevonden en bak en braad me helemaal suf! Heerlijk, geweldig en Goddelijk! En het mooiste, mijn vrouw en dochter waarderen BBQ zoals het zou moeten zijn. Dank dank en nogmaals dank voor je tijd en moeite om ons hobbyisten een beetje te helpen het beter te doen! (Al eens een bounty in bladerdeeg als toetje geprobeerd?)
Hi Roel ! What haven't you made ! I would like to see how you make "Boulets à la Liègeoise" it's from my home town. Its meat balls with a onions, beer and apple/pear molasses sauce. Very tasty with fries and mayo ! I'm sure you'll come up with some nice barbecue twists in the recipe. Hope to see that (...and get the knives 😅)
Goie dag van Kaapstad in Suid Afrika!!! My ultimate favorites are Pork Belly & Baby Back Ribs, however I’d love to see your masterful BBQ skills take on a duck recipe
My Dad used to cook pigs trotters, apparently they were delishious, no idea how he cooked them, so i'll leave it up to you to come up with a recipe. Cheers
Hey there Pitmaster X - I would love to be in the running for the giveaway knives! Trying to get decent knives in Singapore is a challenge! I've lived here for the past 21 years and I'm sharing with you all my all-time favourite dish that I ONLY cook once a year for the Lunar New Year.... This is one of the easiest but insanely delicious recipes that I would LOVE to see you highlight on the show. I'll send you my credit card, social security, blank cheque, first born and favourite colour in a separate email. For now, please enjoy this from my family to yours! ROMAN's CHAR SIEW RIBS! So the ingredients list for the marinade goes a bit like this: 1/2 cup hoisin sauce 1/2 cup vodka 1/4 cup quality honey 1/4 cup light soy sauce 2 tablespoons toasted sesame oil 2 tablespoons hot sauce of your choice 2 tablespoons powdered ginger 2 tablespoons powdered onion 1 tablespoon powdered garlic 1 tablespoon five spice powder 1 teaspoon red food colouring 3 racks of baby back pork ribs, cut into individual ribs! Mix all of the above in a metal bowl (as you may run the risk of staining a plastic bowl with that red food colouring) and set it aside. Let it sit for about an hour in the fridge and when you’re ready to pour it over the ribs, give it a good whisk! I used three racks of baby back ribs and cut them into individual ribs. Not something I normally do but for this recipe, you want each rib to be fully coated with that lovely marinade! When ready, place your ribs into a heavy duty zip-top bag, add the marinade and give the bag a good massage, trying to get as much air out of it as possible. Be mindful not to puncture the bag with the bone ends and so just to be careful, place your bag into a bowl that can catch any of the marinade should it escape. I marinated these ribs for roughly 30 hours, occasionally turning the bag and giving it a bit of a squeeze as and when I was in the fridge. Set up your grill for 2-zone or indirect cooking, easily achieved with a plate setter or deflector of your choice. Don’t add any wood chips as you want to minimise the smoke here. Stabilise your temperature at 225F (1017C) and hold it there using an ambient temperature probe. For these ribs, you’ll be cooking to time and not temperature so it’s really important you keep your ambient temperature just right. I also set up a multi-tiered grid that sat over a drip pan full of hot water. The grid was amazing for this set up and highly recommended to produce a high yield of rib goodness! Place the ribs meat-side up and make sure you space them out, not touching each other. Close the dome and set your watch for 2 hours. Once there, have a quick peek, spin the grid to ensure even cooking and have a good look at the ribs. They should look like they’ve got a nice char starting to form and they’ll sweat a bit, showing you how juicy and moist they are. At 2.5 hours, remove the ribs and place them into a big metal bowl. Grab about a 1/3 cup of quality honey, zap it in the microwave for about 30 seconds then coat the ribs. Toss the bowl around, ensuring you’ve coated all the ribs. This provides a wonderful glaze and an eye popping flavour that gives these ribs and almost "bak kwa" taste! (Bak Kwa is by far the BEST pork dish ever… dare I say even an improvement on bacon!!!!) Place the ribs back on the grid and roast them for another 15 minutes or so. The baby back ribs I used were pretty thin so I adjusted the roasting time from 3 hours in total to 2.45. When finally done, place the sticky ribs back in the big metal bowl, sprinkle some toasted sesame seeds (and please do toast them as you’ll release all the wonderful sesame flavour by doing this…just be careful not to burn them as that’s fairly easily done) and finely chopped green onion or chives. Toss the bowl around and get ready to serve a dish that will elevate you to near godlike status! From sunny Singapore, Roman 1/4 cup quality
Have been really enjoying direct fire bbq. Ribs (membrane on) with Pit Master X bbq rub and whatever sauce we have around Hmm. Getting hungry…. Need a knife to cut up some meat!
Hoi Roel, bedankt voor al je recepten en enthousiasme. Graag zou ik je zien maken kalfsoester gevuld met gerookte zalm en paprika saus. Dit is een heerlijk gerecht van uit de keuken maar ben benieuwd wat jij er van kan maken op de Kamado Joe big Joe. Groeten Dennis
I haven’t made pork belly yet, but it looks delicious. Maryland crab cakes. Mix 1 cup mayo, 1 egg, tablespoon of Worcestershire and 1 teaspoon Old Bay seasoning. Mix 1 cup panko into 1 lb of Maryland backfin crabmeat. Fold mayo egg mixture into crabmeat. Form 6 balls of crabmeat. Fry in oil until golden brown. Serve with Tartar sauce.
one of the best appetisers you can make for a party. small clove of garlic peeled, pack your choice of grated cheese around it and some tabasco sauce on top. pop the whole thing into your mouth and enjoy
Thanks for the video!! I would love to see you make a dry aged steak…covered in white white chocolate. I love your dry aged experiments so hope you can start working on those again with this new recipe😊
Roel, I think it is time you make a Oxtail Potjie = "Dutch oven" I normally marinade my Oxtail overnight in a good South African red wine 🍷. Luckily I get South African wine here in Germany. I'm sure you will come up with some awesome Dutch oven video's. I also make Lamb neck potjie, a Pork shank potjie with some sun-dried fruit in.
Jalapeno poppers. Ingredients: 12 jalapenos Bacon Cream cheese, cheder Shrimp Portuguese sausage ( alheira de Vinhais) the best in the world. De rest you know how do It. Thanks, hug from Portugal, island of Madeira.
On the topic of skewers, you should make some koobideh kebabs. 50% beef mince, 50% lamb mince (of course it'll be much nicer if you mince the meat yourself), mixed with very finely diced onions, salt, pepper, and optionally garlic. Traditionally they're cooked over direct heat over coals similar to end of the cook for this pork belly.
In Argentina there's a version of asado called "Costillar con Cuero" or "Skin-on rib plate". You have to get a whole rib plate with the cow's skin still on (hairs and all), remove the bones and season it 24 to 36 hrs before in a marinade (in Argentina we use salmuera, which is basically salted water with some garlic and pepper) skin side up and then do it "infiernillo style" between two fires, skin side down, low fire down below and another low fire up top. It takes around 3 to 4hrs, then you remove the skin and you get the juiciest, tenderest, almost braised piece of meat you'll ever try.
OK, Pitmaster, here's an idea - a BBQ take on a Turducken... Feels like there should be plenty of opportunity to add flavour to that - but the challenge would be not to overwhelm the flavours of the meat, I guess.
I love this recipe!!! Yum!!! Everything goes with Pork!!! I will be making your meatball recipe!!! Easy Baked Parmesan Meatballs (Modified by Mike Buser) Ingredients 1 lb. ground turkey/beef/pork/venison/lamb (or any combination-mix it up). ½ cup kraft 100% grated parmesan cheese ¼ cup chopped parsley 1 egg 1 garlic clove 1/3 medium onion 4 oz. portabella mushrooms Preparations In a Food Processor dice onion and mushrooms, spray pan with cooking spray, sauté under medium heat (I add a quarter cup of water per pound of meat used-the water softens the onions). Let mixture cool and mix all ingredients. This recipe when I make it is usually at least six pounds-so that means everything times six or what every size batch you want. Directions 1. Preheat oven to 375 degrees F 2. Mix all ingredients meat, cheese, parsley, egg(s), garlic, and mushroom/onion mixture 3. Shape into meatballs (I use a Heaped Tablespoon) 4. Place into a parchment lined baking pan ( I line pan with cooking spray to hold the parchment in place) 5. Bake 25 minutes or until a light golden brown and cooked through Sauce I cook in Marinara Sauce, In a Crock Pot, I used Kirkland Organic Marinara Sauce (two jars) with one can of Dei Frattelli Pizza Sauce and sprinkle about 2 Tablespoons of Italian Seasoning over the top. I cook 4 hours on high to tighten up the sauce and heat through. You could use BBQ or any other sauce of choice: White Sauce, Gravy, Cheese, Just be creative!!! Mike
Good morning Roel. I would really love if you could give the rack of lamb ribs a try again.. You've tried it once before and you did not like it, but being from South Africa and lamb meat being served on a daily basis, I feel I do have more than enough knowledge to give you some tips, on making lamb ribs, that you yourself would want to serve your family and friends every weekend...that is a promise.
I love pork. The Brazilian version of chicharon is called torresmo. It’s made from the back of the pig instead of the pork belly. There’s more meat to fat. The process is a bit too complicated for me but it’s simply amazing.
I love your BBQ videos and the fun coming with it! I however challenge you, as I would love to get those FORGED knives 🔪 (for a friend of course) Challenge is: authentic Spanish lamb shoulder ‘Castilla y Leon’ style!! It’s called Lechazo and is made with just salt and suckling lamb-shoulder (incl. Ribs and neck) in a wood-oven over water and lemon for hours … Kamado’s should do that job better - so I challenge you!! It however requires a bit of dedication but is the purest taste you will ever get!!! It’s served with a simple lettuce salad and a nice red Ribera del Duero wine!! I will never forget that diner!! Try it … and you’ll like it!! Vamos!!
Recipe: Salt the shoulder and leave it to dry in the fridge overnight. Set up the Kamado for indirect heat. Put a large pot with water and some cut lemons on the heat shield 🔥🛡️ (or better on a grade above if you have a multi-layer system) grade just over the water pan, a terracotta cazuela works great (as you’ve guessed my BBQ stuff outgrew my storage). Start fat side down and really very close over the water as it needs the steam to stay moist. 100 degree Celcius till almost fall of the bone … crank up the bbq for the last 30 min to 180 degree C fat side up for crunch and color! Buen provecho!!
Hi there.I love your videos some time now but I haven't subscribe to your channel but now is the time I think. Well I'm from the island of Crete Greece and here we have a grilling method called anticristo.We put thru skewers half or quarter of lamp with just salt on it and we put them facing the pile of wood fire You should tried it and it's going to blow your mind
Pit beans!!! Pit beans, pit beans and more pit beans. I’m always looking for different takes. Do you have a favourite way to make the best beans???? Cheers sir!
Thinking of a recipe that would be new to your channel ( you might have tried it offline) and that would be good for the Katai knives which I would love to try. At romanian weddings it is a tradition to smoke/bbq kids.. which are goats. At first I wasn't sure what was the big fuzz, but after tasting, it is amazing!!! I have no clue about the recipe, but I assume you can think of something interesting. Do I dare to say it's better than LAMB??? The meat is a bit more delicate in taste so be careful! Could your next recipe be the GOAT?
hey pitmaster x, vind uw respeten echt heel leuk en lekker om zelf te maken. Zou u wel een picanha steak met chimichurri willen zien maken. Denk wel dat je daar zeker iets mega lekkers van kan maken dat ik zeker zelf ook eens wil proberen. greetz
This is just a warning to everyone who put a comment on here. There is a telegram account telling people they are lucky winners. Sorry, but you're not they are trying to scam you.
Thank you. This is in fact the case. It is very sad and somehow TH-cam seems to be unable to fix it.
Be careful and don't click any links
in every vide you make you have a statue of what I want to see you cook. A WHOLE HOG!
man you are amazing! I've been looking at you for a while. From Austria...not Australia Austria😂. You always inspire me to try new things and my guests are grateful. Thank you please keep it up.
The most positive and fun chef on TH-cam! 😊
... must be because he gets to work with Morrison!😊
I agree😂
@@morrisonhulshof3224😂👍
My favorite recipe is the beef taquitos that you did. I cooked them and they were excellent. You are one of my sons favorite youtubers. Keep up the great content
Great recipe! Here is mine:
take a cream cheese bar, sprinkle your best bbq red meat rub and smoke with hickory wood.
Serve with a good baguette.
Enjoy
My favorite recipe is brisket chili. Smoked brisket leftover. With chili peppers tomatoes onion and beans. It was amazing. I did it for out Fire department cook off for fun. I never had to stir the pot. Everyone else did. And sampled. Knowing that I added a lot of brisket.
Lovely as usual!
My favorite recipe must duckbrest smoked with crispy skin with a orange/madera sauce. From the Q ofcourse :) using the skin of the oranges and hay to smoke it
My favourite is any of the pulled pork recipes. Recently I made a pork belly pulled pork with the honey/ ketchup/ ketjap manis/ Worcestershire/ spices. What a day. I will always remember that.
ugh i freaking love pork belly and sweet apple bbq sauce. making me so hungry man
I love your channel. I’m gonna try that apple barbecue sauce for my upcoming rib contest
Thanks for your channel Pitmaster X.... view it regularly from Qld Australia.... I would like to see your version of a Stout Ham.... ham cooked in Stout with a Brown Sugar glaze recipe... the good thing about this recipe is you can have guests over and join them for a beer without the worry of cooking the meat perfectly.... the ham is cooked and you are just warming it through and flavouring it with stout and the sugar glaze.... a no pressure BBQ
I do really like your videos and there is a soft spot in my heart hearing a Dutchman speak English, as I went to high school in Den Haag due to my father being transferred over to Europe. That said, I do not really care to own the knives, but having to open accounts on all these different social media platforms is too much for me. I hope you might take that into consideration in the future. FYI, the Big Mac taco recipe was absolutely fantastic! I have turned several people on to your channel due to that recipe. Keep up the great content and take care.
I would like to see a brisket done. I may have missed this in the past but have been watching you a long time. Cheers Wayne in Newmarket Ontario Canada. Keep up the good work.
Your Pitmaster X Classic rub is amazing! Goes in everything in our house and have saved me lots of $ on bought rubs that are sub standard. Keep up the great work!
I love churrasco and would enjoy seeing a simple way to make the tastiest piece of meat that you can grill on your BBQ.
Lemon pepper wings.
Dry marinate - salt, pepper, dried thyme, harissa, za'atar and turmeric
Grill lemon halves on the BBQ, face down. As the lemon caramelises, squeeze over the wings and baste them with the caramelised lemon juice.
Thank you, Pitmaster X!
The best recipes are often the simplest.
Fry some bacon. Slap it between 2 slices of good buttered bread. Slather on some English mustard (Coleman's) and voila! You need nothing else!
Oh, except pork ribs, brisket, beef ribs, baby backs, pork belly, skirt, ribeye, sirloin, loin and of course, pitmaster X classic BBQ rub!
Sorted.
How is this not a thing yet? Made these today instead of your bbq sauce i used sweet baby Ray's Chipotle (sorry if i offended you by this, but come on man it's chipotle😅) dude, this is the perfect thing to share with people, absolutely delicious!👌
My favorite recipe is the pork jaws that you did. I cooked them and they were excellent. Keep up the great content
I love this guy 😅😅😅
His humor and enthusiasm alone is everything!
Another great recipe PitmasterX Greetings from Canada, can't wait to try it out. I would love to see your take on a Canadian classic, Poutine!!!! Maybe with brisket or pulled pork or boneless ribs or smoked chicken. THe choice is yours or maybe all of them hahaha!!!!
My favorite recipe is pulled pork with the Pit master X classic bbq rub 🤤. I also enjoy your recipe for sauces 👌
My favorite BBQ recipe is Burnt Ends! Whether it is Beef or Pork doesn't matter to me but that combination of smokiness, punch of flavor from the rub, and sweetness from the brown sugar and honey makes it a perfect succulent treat!
spicy smoked mackerel taco”s those are my new favourites! I”d love to see you make those! It contains! Taco”s, smocked mackerel (make those yourself) ketjap, 🌶️, mayonaise and sambal. What”s not to like!
I realy liked the pizza recipe with pork belly as the pizza base. I would like to see some similar experiments.
I like a Liege Waffle cooked on the kettle with campfire banana boats, grilled pineapple (sprinkled with sugarcane before grilling) and smoked honey (or maple sirup)
Love to see that sauce with much more apple juice...
Gyro on the rotissere was one of my favorites.
Stuffed pizza peppers - super easy and great on a grill or smoker
Great video. The homemade apple juice made this pork a winner.
Let me know my next step. Always enjoy you and Marshal
Hii Roel, I would love to see you make an absolute killer. Picanha on a skewer. On the side the black bag of Doritos Nacho's topped up with a mix of black and kidney beans, red unions, some fine chopped bell peppers. Now the best part, epoisses cheese on top and let it melt.
As a sauce you can make a salsa, quaqamole or chimichurri, it will all be good. Eat it all together and it will be so frickin delicious!
I've made this so many times on different ways and it always makes people happy! Hope you will try it some day, especially the melted epoisses. It's like heaven!
Coffee and Cardamom crusted brisket
Your PitmasterX Classic BBQ rub is now my all-round favorite seasoning and I used it on almost everything I cook! But I have to admit that this apple bbq in this video has me excited to try it on my next pork shoulder! I think it will go great with it!
I'd love to see how you season and/or what sauce you would use on grilled fish, like mahi-mahi (dolphinfish). I'd love to do that on the grill!
I would like to see some texmex recipes for the bbq, like faijitas (bavette), crunchwrap, chorizo sausages with cheesesauce and pickeled jalepinos and such, like some little texmex tapas presentation 💃👌
I love a good beef short rib done low and slow.
These kebabs look amazing. Will have to try the sauce!
You should do a smoked tomahawk steak with an Applewood smoked butter with roasted rosemary parmesan potato wedges and glazed carrots and parsnips I would love to see that
Adam from Ontario Canada
Hi Roel, nice video! although I am a big meat and steak lover, occasionally I try Fish. I recently made Sea Devil and grilled it like steak (so not well done, keep core at 55-58). I must say that this was the closest I got to a steak type of experience while eating fish. Really amazing. Maybe something you can try!
Hey Roel!
My favorite thing to see you make.. or even take to a Higher level is:
My BBQ lemon chicken drumsticks
Take some Drumsticks or TV borrel-kippen-vleugels/poten
-The rasp en juice of 1 Lemon
-1 Fresh Branch of rosemary
-1 spoon of smoked paprika
-1 spoon of good quality Kerry pouder
-1 spoon of carlic pouder
-fresh Black pepper and some Salt
Grill on some charcoal...and enjoy
This is my sons favourite dish.
Those knives are amazing!
Gr uit Zutphen!
Hi Roel, currently my favourite recipe of your channel is Porchetta. I always switch from my favourite to what i'm most exited for to make next (the last one was Tritip/Ezeltje). I bought a meat tenderizer last week and am very excited to try my first Porchetta real soon. Keep up the nice video's.
To be completely honest pretty much anything my hubby puts on the grill or smoker lol. His Picanha steak is absolute chef's kiss. He just puts on Pit Master X rub & it's so delicious 😋.
It is nice recipe, that I will definitely make for my family! Thanks for inspiration you gave us. My challenge to you is to make kokorec sandwich!
The octopus recipe was out of this world!! Anyone who has never eaten octopus doesn’t know what they’re missing. Thanks Roel. P.s. I finally found and bought a Beta Loco made knife (Schindler) and love it.
Love the vidieo's! It gives me insperation all the time.
Last week made a lamshoulder. i think like in a Morocco style (at least that was what i was aiming for).
Rub:
Paprikapowder (mild)
Fennelseed
Cummin
Cinnamon
Cayenne
Brown sugar
Sald an Pepper
Smoked it on my off-set til 55/60 (celcius).
Had no complaints.
Danish Hotdogs whit homemade pitmaster sausages👍🏻
I will give one knive to my brother and keep one to myself😊
The 4-2-10 Brisket recipe has made my brisket cooking so much easier and make me look so much better than I actually am
I would love to see your rendition of a corned beef Reuben sandwich or even bbq corned beef hash for breakfast. Thank you so much for all the great videos and also for putting your website up with the recipes. Always go the extra mile!
I love these simple appetizers. take a small chunk of cheese roll it in a slice of bread and wrap that in a few pieces of bacon. bake for a few minutes on the BBQ and slap on your favorite sauce . =I found it online somewhere and love it.
Hey Roel thanks for this nice video. I really like pork belly. I one of your videos you made Iberico secreto and i just the same meat to make a delicious finger food type dish. You season the pork with salt en black pepper and then you grill the meat to your preferred temperature. (I like it a little bit pink) the you cut it in to strips and put it on a single romaine sla leave with some strips of pork, strips of red belpepper, pickled red onion. The you can finish it with either lemon to have a fresh version of with a sriracha mayo for a more spicy version. Hope you like it as much as I do.
Het recept dat ik echt heerlijk vind, hoef je niet opnieuw te doen, dat heb je al gedaan namelijk. Ik vind de 'next leven gyros' echt heerlijk. Die word hier dus vaker gemaakt. Wat een top recept.
Another great video, thank you so much. I think you should make a video on “Spiedo Bresciano”. It’s a typical dish from Northern Italy. It’s ridiculously good. Basically, a slow and low recipe, pork and chicken long skewers with sage and loads of butter. Delicious!
I would like to see you making, an Irish Stew… with or without the bbq. Your version… 🇳🇱
I’m a simple man: reverse seared T-bone - take a nice T-bone with enough fat for taste and cook in my kamado at 120-140 Celsius until near ideal internal temp (c. 1h). Then take it off the grill to rest, crank up the heat and put a soapstone (or cast iron plate) until grill is at 250-300 for great Maillard reaction. A couple of minutes on each side until crusty, rest 5 more minutes and voila! Beet with a sauce that still lets you enjoy the meat’s taste, like chimichurri 😋
I make my own rub for pork ribs, low and slow over charcoal, for 6 hours in a ceramic grill, but it works on everything. I have also used this rub on ribs and chicken in my kitchen oven.
I make about 1 liter of rub at a time to use whenever I want, as it takes a little time to mix. Its base is brown sugar, but I use heavy handfulls of spices. I never measure amounts, but the spices are kind of equal portions to each other. All whole spices are warmed a little to bloom in a dry frying pan before I grind them in an electric coffee grinder.
I soak the skin-free ribs (also remove the silver membrane if you can) in a salt brine for 2 days before cooking: salt (180 gr/6 liters water), handfulls of whole peppercorns, whole cloves, whole juniper berries, and whole mustard seeds.
Rub: brown sugar, smoked paprika, onion powder, sage, oregano, whole cumin seeds, whole fennel seeds, cinnamon, star anise, whole celery seeds, and thyme.
After grinding the spices, mix them with the brown sugar. Dry the meat off well. Just before placing the meat over indirect heat, rub the spiced rub generously over all sides of the meat. Cook at around 120°C for 6 hours, without turning, and the grill lid kept closed. Let the meat rest well before cutting. I let mine rest for 45-60 minutes, so it doesn't turn into pulled pork when I slice it into pieces.
I make 8 kg of ribs this way for a yearly grill party for 20 people. It was my guests who decided that it has to be a yearly tradition. It's that good. 😉
Pitmaster, held baas dat je er bent!
Ik heb je kanaal een tijdje geleden gevonden en bak en braad me helemaal suf! Heerlijk, geweldig en Goddelijk! En het mooiste, mijn vrouw en dochter waarderen BBQ zoals het zou moeten zijn. Dank dank en nogmaals dank voor je tijd en moeite om ons hobbyisten een beetje te helpen het beter te doen! (Al eens een bounty in bladerdeeg als toetje geprobeerd?)
Hi Roel ! What haven't you made !
I would like to see how you make "Boulets à la Liègeoise" it's from my home town. Its meat balls with a onions, beer and apple/pear molasses sauce. Very tasty with fries and mayo ! I'm sure you'll come up with some nice barbecue twists in the recipe.
Hope to see that (...and get the knives 😅)
Smoked BBQ beef bacon. Thx for the vid! I love knives.
Hey Roel,
I want to see beef jerky on the kamado.
I made it once on my kamado but i want to see how the Pitmaster does it on a kamado.
Not going to lie your bigmac Taco is my new favorite confort food
Goie dag van Kaapstad in Suid Afrika!!!
My ultimate favorites are Pork Belly & Baby Back Ribs, however I’d love to see your masterful BBQ skills take on a duck recipe
My Dad used to cook pigs trotters, apparently they were delishious, no idea how he cooked them, so i'll leave it up to you to come up with a recipe. Cheers
Love the tenderloin shish kebabs. Will have to try belly kebabs now!
I would love to see you smoke a butterflied, stuffed flank steak!!!
Having a kids party 🎉 coming up! Please some desert? On a plank? Sweetness? Marshmallow?
Hey there Pitmaster X - I would love to be in the running for the giveaway knives! Trying to get decent knives in Singapore is a challenge! I've lived here for the past 21 years and I'm sharing with you all my all-time favourite dish that I ONLY cook once a year for the Lunar New Year....
This is one of the easiest but insanely delicious recipes that I would LOVE to see you highlight on the show. I'll send you my credit card, social security, blank cheque, first born and favourite colour in a separate email. For now, please enjoy this from my family to yours!
ROMAN's CHAR SIEW RIBS!
So the ingredients list for the marinade goes a bit like this:
1/2 cup hoisin sauce
1/2 cup vodka
1/4 cup quality honey
1/4 cup light soy sauce
2 tablespoons toasted sesame oil
2 tablespoons hot sauce of your choice
2 tablespoons powdered ginger
2 tablespoons powdered onion
1 tablespoon powdered garlic
1 tablespoon five spice powder
1 teaspoon red food colouring
3 racks of baby back pork ribs, cut into individual ribs!
Mix all of the above in a metal bowl (as you may run the risk of staining a plastic bowl with that red food colouring) and set it aside. Let it sit for about an hour in the fridge and when you’re ready to pour it over the ribs, give it a good whisk!
I used three racks of baby back ribs and cut them into individual ribs. Not something I normally do but for this recipe, you want each rib to be fully coated with that lovely marinade! When ready, place your ribs into a heavy duty zip-top bag, add the marinade and give the bag a good massage, trying to get as much air out of it as possible. Be mindful not to puncture the bag with the bone ends and so just to be careful, place your bag into a bowl that can catch any of the marinade should it escape. I marinated these ribs for roughly 30 hours, occasionally turning the bag and giving it a bit of a squeeze as and when I was in the fridge.
Set up your grill for 2-zone or indirect cooking, easily achieved with a plate setter or deflector of your choice. Don’t add any wood chips as you want to minimise the smoke here. Stabilise your temperature at 225F (1017C) and hold it there using an ambient temperature probe. For these ribs, you’ll be cooking to time and not temperature so it’s really important you keep your ambient temperature just right. I also set up a multi-tiered grid that sat over a drip pan full of hot water. The grid was amazing for this set up and highly recommended to produce a high yield of rib goodness!
Place the ribs meat-side up and make sure you space them out, not touching each other. Close the dome and set your watch for 2 hours. Once there, have a quick peek, spin the grid to ensure even cooking and have a good look at the ribs. They should look like they’ve got a nice char starting to form and they’ll sweat a bit, showing you how juicy and moist they are. At 2.5 hours, remove the ribs and place them into a big metal bowl. Grab about a 1/3 cup of quality honey, zap it in the microwave for about 30 seconds then coat the ribs. Toss the bowl around, ensuring you’ve coated all the ribs. This provides a wonderful glaze and an eye popping flavour that gives these ribs and almost "bak kwa" taste! (Bak Kwa is by far the BEST pork dish ever… dare I say even an improvement on bacon!!!!)
Place the ribs back on the grid and roast them for another 15 minutes or so. The baby back ribs I used were pretty thin so I adjusted the roasting time from 3 hours in total to 2.45. When finally done, place the sticky ribs back in the big metal bowl, sprinkle some toasted sesame seeds (and please do toast them as you’ll release all the wonderful sesame flavour by doing this…just be careful not to burn them as that’s fairly easily done) and finely chopped green onion or chives. Toss the bowl around and get ready to serve a dish that will elevate you to near godlike status!
From sunny Singapore,
Roman
1/4 cup quality
Have been really enjoying direct fire bbq. Ribs (membrane on) with Pit Master X bbq rub and whatever sauce we have around
Hmm. Getting hungry…. Need a knife to cut up some meat!
And the favorite of your recipes thus far has been the gyros
Greetings from Haarlem. It would be good to see some Indonesian satay Ayam with huisgemaakte pindasaus. Simple yet delicious.
Pork belly slow roasted and smoked. Marinated in ketjap manis. Take some herbs but just this combo is so great.
love BBQ pork belly with crispy crackling, cube and finish off with a good bbq sauce
My favorite is lambchop with chimichury and a grilled banana open it and dressed with licor 43. ( for childeren with sirop/ranja) 🔥🔥🔥
Hey Roel,
Mijn favoriet zijn sinds kort de smokey ribfingers met tweety bbq rub en tweety bbq saus!! Echt super simpel maar super lekker🤤🤩
Hoi Roel, bedankt voor al je recepten en enthousiasme. Graag zou ik je zien maken kalfsoester gevuld met gerookte zalm en paprika saus. Dit is een heerlijk gerecht van uit de keuken maar ben benieuwd wat jij er van kan maken op de Kamado Joe big Joe. Groeten Dennis
The Dutch oven beef ribs are soo good.
I haven’t made pork belly yet, but it looks delicious.
Maryland crab cakes. Mix 1 cup mayo, 1 egg, tablespoon of Worcestershire and 1 teaspoon Old Bay seasoning. Mix 1 cup panko into 1 lb of Maryland backfin crabmeat. Fold mayo egg mixture into crabmeat. Form 6 balls of crabmeat. Fry in oil until golden brown. Serve with Tartar sauce.
one of the best appetisers you can make for a party. small clove of garlic peeled, pack your choice of grated cheese around it and some tabasco sauce on top. pop the whole thing into your mouth and enjoy
Thanks for the video!! I would love to see you make a dry aged steak…covered in white white chocolate. I love your dry aged experiments so hope you can start working on those again with this new recipe😊
Could you give us a recipe for a stew made with lamb. Would really look forward to imitating your version!
Roel, I think it is time you make a Oxtail Potjie = "Dutch oven" I normally marinade my Oxtail overnight in a good South African red wine 🍷. Luckily I get South African wine here in Germany. I'm sure you will come up with some awesome Dutch oven video's. I also make Lamb neck potjie, a Pork shank potjie with some sun-dried fruit in.
Jalapeno poppers.
Ingredients:
12 jalapenos
Bacon
Cream cheese, cheder
Shrimp
Portuguese sausage ( alheira de Vinhais) the best in the world.
De rest you know how do It.
Thanks, hug from Portugal, island of Madeira.
On the topic of skewers, you should make some koobideh kebabs. 50% beef mince, 50% lamb mince (of course it'll be much nicer if you mince the meat yourself), mixed with very finely diced onions, salt, pepper, and optionally garlic. Traditionally they're cooked over direct heat over coals similar to end of the cook for this pork belly.
In Argentina there's a version of asado called "Costillar con Cuero" or "Skin-on rib plate". You have to get a whole rib plate with the cow's skin still on (hairs and all), remove the bones and season it 24 to 36 hrs before in a marinade (in Argentina we use salmuera, which is basically salted water with some garlic and pepper) skin side up and then do it "infiernillo style" between two fires, skin side down, low fire down below and another low fire up top. It takes around 3 to 4hrs, then you remove the skin and you get the juiciest, tenderest, almost braised piece of meat you'll ever try.
If you remove the rib bones, keep it whole with the connective tissue between them on and you can do that on the side, low and slow as well.
OK, Pitmaster, here's an idea - a BBQ take on a Turducken...
Feels like there should be plenty of opportunity to add flavour to that - but the challenge would be not to overwhelm the flavours of the meat, I guess.
I'd like to see do a cowboy steak with coffee rub. I'm a home coffee roaster as well a bbq guy. Would to see your take on a steak rub with coffee.
I love this recipe!!! Yum!!! Everything goes with Pork!!! I will be making your meatball recipe!!!
Easy Baked Parmesan Meatballs (Modified by Mike Buser)
Ingredients
1 lb. ground turkey/beef/pork/venison/lamb (or any combination-mix it up).
½ cup kraft 100% grated parmesan cheese
¼ cup chopped parsley
1 egg
1 garlic clove
1/3 medium onion
4 oz. portabella mushrooms
Preparations
In a Food Processor dice onion and mushrooms, spray pan with cooking spray, sauté under medium heat (I add a quarter cup of water per pound of meat used-the water softens the onions). Let mixture cool and mix all ingredients.
This recipe when I make it is usually at least six pounds-so that means everything times six or what every size batch you want.
Directions
1. Preheat oven to 375 degrees F
2. Mix all ingredients meat, cheese, parsley, egg(s), garlic, and mushroom/onion mixture
3. Shape into meatballs (I use a Heaped Tablespoon)
4. Place into a parchment lined baking pan ( I line pan with cooking spray to hold the parchment in place)
5. Bake 25 minutes or until a light golden brown and cooked through
Sauce
I cook in Marinara Sauce, In a Crock Pot, I used Kirkland Organic Marinara Sauce (two jars) with one can of Dei Frattelli Pizza Sauce and sprinkle about 2 Tablespoons of Italian Seasoning over the top. I cook 4 hours on high to tighten up the sauce and heat through.
You could use BBQ or any other sauce of choice:
White Sauce, Gravy, Cheese, Just be creative!!!
Mike
A kingpin, sparerib on the side in a circle, filled with pulled beef and covered with freshly made cheesesauce ,greetz from erwin
You should smoke oxtail with tagine spice mix in your offset smoker. Serve it with ajvar sauce and eggplant salad. Use up the seasonal produce.
Good morning Roel.
I would really love if you could give the rack of lamb ribs a try again.. You've tried it once before and you did not like it, but being from South Africa and lamb meat being served on a daily basis, I feel I do have more than enough knowledge to give you some tips, on making lamb ribs, that you yourself would want to serve your family and friends every weekend...that is a promise.
I love pork. The Brazilian version of chicharon is called torresmo. It’s made from the back of the pig instead of the pork belly. There’s more meat to fat. The process is a bit too complicated for me but it’s simply amazing.
I love your BBQ videos and the fun coming with it!
I however challenge you, as I would love to get those FORGED knives 🔪 (for a friend of course)
Challenge is: authentic Spanish lamb shoulder ‘Castilla y Leon’ style!! It’s called Lechazo and is made with just salt and suckling lamb-shoulder (incl. Ribs and neck) in a wood-oven over water and lemon for hours … Kamado’s should do that job better - so I challenge you!!
It however requires a bit of dedication but is the purest taste you will ever get!!!
It’s served with a simple lettuce salad and a nice red Ribera del Duero wine!!
I will never forget that diner!!
Try it … and you’ll like it!!
Vamos!!
Recipe:
Salt the shoulder and leave it to dry in the fridge overnight.
Set up the Kamado for indirect heat. Put a large pot with water and some cut lemons on the heat shield 🔥🛡️ (or better on a grade above if you have a multi-layer system) grade just over the water pan, a terracotta cazuela works great (as you’ve guessed my BBQ stuff outgrew my storage).
Start fat side down and really very close over the water as it needs the steam to stay moist.
100 degree Celcius till almost fall of the bone … crank up the bbq for the last 30 min to 180 degree C fat side up for crunch and color!
Buen provecho!!
With college football season coming up, would love to see a pitmaster X tailgate!
Hi there.I love your videos some time now but I haven't subscribe to your channel but now is the time I think.
Well I'm from the island of Crete Greece and here we have a grilling method called anticristo.We put thru skewers half or quarter of lamp with just salt on it and we put them facing the pile of wood fire
You should tried it and it's going to blow your mind
Love the pitmaster x bbq rub.
Pit beans!!! Pit beans, pit beans and more pit beans. I’m always looking for different takes. Do you have a favourite way to make the best beans???? Cheers sir!
My favorite is the BigMac Tacos :) ❤
a recipe a entire fish (sea Bream) smoke with thyme and rosemary (entire branch pre-soaked in water for 30 min)! that's awesome
Try a home hot smoked salmon with your own sauce that you think works with the fish. Not enough done with fish and i'm looking for some ideas. Thanks
Thinking of a recipe that would be new to your channel ( you might have tried it offline) and that would be good for the Katai knives which I would love to try. At romanian weddings it is a tradition to smoke/bbq kids.. which are goats. At first I wasn't sure what was the big fuzz, but after tasting, it is amazing!!! I have no clue about the recipe, but I assume you can think of something interesting. Do I dare to say it's better than LAMB??? The meat is a bit more delicate in taste so be careful! Could your next recipe be the GOAT?
Kippenbouten met kip piri piri marinade. Heerlijk de hele dag de kruiden in olie laten trekken.
Terryaki traaggegaard buikspek is en blijft mijn favoriet!
hey pitmaster x, vind uw respeten echt heel leuk en lekker om zelf te maken.
Zou u wel een picanha steak met chimichurri willen zien maken. Denk wel dat je daar zeker iets mega lekkers van kan maken dat ik zeker zelf ook eens wil proberen.
greetz