If you want to support the channel, like the videos, comment on them and share them with your friends. You can even donate and shout me a beer timer here www.paypal.com/donate?hosted_button_id=ZP3JZ78D5AUB2 Or you can purchase items that I use in my videos, I do make a small commission but it adds not extra cost to you. The full list of items I use is always in the description of each video: Weber Go Anywhere - geni.us/xRNI6 Hammer Stahl 8 Inch Chef Knife - geni.us/9Bby Thermapen MK4 - geni.us/9lXsB Black Nitrile Gloves XL x 100 - geni.us/BbRUCq I get no commission from these products from Rub and Grub, I just love using them Rub and Grub 100mm riser - rubandgrub.com.au/collections/accessories/products/ga-riser-100 Rub and Grub Hibachi grill - rubandgrub.com.au/collections/accessories/products/ga-hibachi-yakitori-cooking-grate
All the way from Houston, Texas…Hot this time of year as in 108F 42 degrees Celsius with 90% humidity. Super appreciate your videos my brother from down under. I have been non stop sharing your videos sir. Carry on!
It’s worth mentioning that you never remove the meat from the skewer always the skewer from the meat! especially with metal skewers. You do this by applying pressure with a fork to the last piece of meat and gently removing the skewer, that way you make sure the meat doesn’t fly off into your guests lap on the opposite side of the table! My dad had a Greek restaurant for many decades and was advise we always told the diners. Hope this helps
Ok mate, I’m going to share something you need to try. One flank steak sliced an 1/8 inch thin cross grain. 1/2 water and 1/2 oyster sauce. Marinade a few hours. Skewer them and set aside. Start up your barbecue and let it rip. My aunt was Filipino. She called this monkey meat. Do you want to impress somebody? This is what you do.😘
If you want to support the channel, like the videos, comment on them and share them with your friends. You can even donate and shout me a beer timer here www.paypal.com/donate?hosted_button_id=ZP3JZ78D5AUB2
Or you can purchase items that I use in my videos, I do make a small commission but it adds not extra cost to you. The full list of items I use is always in the description of each video:
Weber Go Anywhere - geni.us/xRNI6
Hammer Stahl 8 Inch Chef Knife - geni.us/9Bby
Thermapen MK4 - geni.us/9lXsB
Black Nitrile Gloves XL x 100 - geni.us/BbRUCq
I get no commission from these products from Rub and Grub, I just love using them
Rub and Grub 100mm riser - rubandgrub.com.au/collections/accessories/products/ga-riser-100
Rub and Grub Hibachi grill - rubandgrub.com.au/collections/accessories/products/ga-hibachi-yakitori-cooking-grate
The most underrated channel ever 🙏🙏💪
Thanks @asimbaig7258 🙂
Looks delicious. The break dancing references are hilarious.
Thanks @Westcoastsailorss break dancing and beer timers is the latest trend 😉 😂
The GA, riser and hibachi grill is a game changer! Love it
Absolutely @1974nellyoz, I use my risers so much
Looks tasty! Great video!
Thanks @jellybryce7742
All the way from Houston, Texas…Hot this time of year as in 108F 42 degrees Celsius with 90% humidity. Super appreciate your videos my brother from down under. I have been non stop sharing your videos sir. Carry on!
Food, beer and comedy. Couldn't hit subscribe fast enough 😂
Looks great mate
Some right proper chook there mate! G'Day!
Cheers @rootboycooks, we all love some good yard bird 😉
Bang up video. Down and out @ 6:00 into the video the priest is back and he’s bad with break dancing.
Hey @danielploy9143 thanks so much. Break dancing priests is where it is....
Smut!
Thanks @Jackdelroy1 more than most 😉 😂
Raytard appreciates the pops in the video. lol. The chooken skewers look great too!
Thanks @jasonmartin7137 😂
It’s worth mentioning that you never remove the meat from the skewer always the skewer from the meat! especially with metal skewers. You do this by applying pressure with a fork to the last piece of meat and gently removing the skewer, that way you make sure the meat doesn’t fly off into your guests lap on the opposite side of the table!
My dad had a Greek restaurant for many decades and was advise we always told the diners. Hope this helps
Another one beer cook.... No wonder Fixation brewing are going under... Its your Fault Shcuey! :P
Those skewers rolled around more than Raygun did during her choreo
Yummo.
I use a 240v grill for my chicken sticks. Not as good but do get the smoke from dripping fat on the element
I'm no BBQ snob @voltare2amstereo, as long as you are outside cooking, that is the main thing 🙂
I think it’s time for some many beer cooks
Like brisket length cooks 😅
12 hour brisket =schuey 24 beers down
That will
Be a good video 😅
Thanks @TassieDIY some longer cooks coming up shortly
Hey schuey, did you put your charcoal on the cooking grate or on the cooking grate?
Breakdancing whaa?.Are we all overlooking Mick's still romancing chicken?
I always buy boneless, skinless thighs, so this sounds tasty!,
Just made the marinade, letting it go overnight in a glass tray for dinner tomorrow. Smut.
raygun 😂😂😂😂😂
I couldn't help myself @jim-cn2oo
don't worry mate you a bloody 3 million others all ripping on that discrase 😂😂😂🤙🏻🤙🏻🤙🏻🤙🏻
Ok mate, I’m going to share something you need to try. One flank steak sliced an 1/8 inch thin cross grain. 1/2 water and 1/2 oyster sauce. Marinade a few hours. Skewer them and set aside. Start up your barbecue and let it rip. My aunt was Filipino. She called this monkey meat. Do you want to impress somebody? This is what you do.😘
When TH-cam suggests videos of blonde European pole vaulters in tights, I think maybe it is reading my mind 🤷🍻🍻
@tonymeredith6969 😂
SHCgun 😂😂😂
@drifterdrifter9558 😂 😂 😂