Just a well done video. Three types of marinades, two meats: beef and venison - how to mix, cut, prep and smoke all in one. Videos that waste my time in the first 10 minutes and then leave out steps drive me crazy. This one was perfect, made me feel like I could do it tomorrow... Thanks for putting these up.
ZippyTheWonderDog1 All of Malcom’s videos are done perfectly. Whenever I want to try something new on my Weber this is my go to channel for ideas and tips.
I have used so many of your recipes. I LOVE your How To BBQ Right series... I use your "Killer Hog" seasoning almost exclusively... but here when you mentioned "Leggs" seasoning, Im just blown away. My great grandfather was Earnest Legg from WV... Ive used this as long as I can remember! I am a big fan! Thank you for helping me improve my BBQ!!!
Did a combo of the Sriracha and the Asian. Used a cup of soy sauce first. Then stuck with the Sriracha recipe but added a 1/4 cup of Tabasco Sauce and 3/4 bottle of liquid smoke.. Used more than a sprinkle of everything else he used and even threw in some chili powder. This was on 6 pounds of London Broil. More than enough marinade. All fit in my dehydrator for 7 hours. Mmmmmmmm...best dam jerky I ever made. Thank you big guy!
I've watched almost all of your videos and just now realized that your Ole Hickory smoker is manufactured in Southeast, Mo where I reside....small world. Keep up the good work Malcom!
I tired both the Sweet and Spicy Sriracha and the Asian Style Jerky with venison backstrap. This was my first time, I will be doing this more often! Your recipes are VERY good.
A friend gave me some venison yesterday and I knew immediately what I was gonna do with it. First go find a video by Malcolm and then follow the directions. I know its gonna be excellent jerky. Thanks again Malcolm!!
Did this with some deer meat and it turned out perfectly in time for Thanksgiving. I did the Siracha recipe and then used the same base but added steak seasoning mix to the marinade for the second batch. Both turned out great.
Thanks Malcom and the Ms. nice tutorial, from the ground up! I can't agree more, regarding the natural hickory smoke an outdoor smoker delivers. Perfect time of the year to drive the neighbors "long -term hickory smoke crazy"! But then again, when isn't it.
Made the sweet and spicy recipe but used half the heat and added a tablespoon of Caribeque Calypso seasoning. Cooked on my egg at 165 for approx. 3-1/2 to 4 hrs and I must it was amazing!! Thanks Malcom for the awesome recipe! I love your content and videos.
Great video .Very educational, even for a jerky pro like myself. I've been making jerky for over 25 years. When you're able to hunt deer.antelope elk, you get alot of meat.that you can use different flavors ,and techniques. Thanks for sharing.
Love it dry...I grew up in New Mexico and there is a shop in Roswell that sells the best, thinnest and driest jerky. I love the forever chew of extra dry jerky.
I don't even eat beef jerky, but I guarantee you if I had this beef jerky that you prepared.. I would eat the mess out of it. it really looks delicious.
I smoked a few pounds of this Sweet & Spicy Sriracha Jerky today. Really nice flavor profile. Just like it says, nice and sweet as you chew, nice little hint of heat after you swallow.
Malcom, I'm not gonna lie man...you have aced it with the siracha beef jerky! I made it today and boy howdy is that awesome!!! keep these videos coming man, I check everyday hoping to see some more from ya. you have changed the way I bbq forever, and I continue to learn from each and every time! I can't begin to tell you how much I appreciate you l, and the time you take to teach others your passion.
my favorite recipe. soy sauce (not that kikkoman stuff. have to go to an Asian market for it) a little siracha. worscheshire sauce. garlic powder. black pepper. brown sugar. molasses. rosemary. a can of coke. and a little bit of fish sauce. on hickory wood at 200 for a couple hours.
Malcom, thanks for a great video. I have tried jerky a couple times without success. This is a big help to get started in the right direction. Especially appreciate the cutting of the meat across the grain which seems like a small thing but I didn't do this previously and got really tough jerky. The low temp tip was also key.
What I do is start low, around 140 for an hr. And every 1.5 hrs after that I raise the temp 15 degrees untill I reach 175-180. Let them go till they are firm but bendable. Let cool and enjoy!
I picked up a smoker last winter and made some jurk beef chicken and deer meat all on my smoker everyone loved it. Some of the jurk got done before other so that last hour you really have to watch it.
I've always enjoyed your bbq videos. I am about to try venison jerky for the first time and was thrilled to see a video from a familiar face. Thanks for covering. Looking forward to the asian inspired recipe.
Love your videos. I tried venison jerkey a few weeks ago on my Oklahoma Joes drum smoker. Temps were too high and it dried it out terribly. I thought 220-225 was the #. Now I know what to do next time. Thanks for helping us learn.
I haven't made jerky in 4 years. I built my own smokers to do hog roasts. about every winter I would do two five gallon buckets of deer jerky at once. I left the door on smoker cracked open for a little bit, couple inch's are good. using half bag of 18 lbs. charcoal briquettes & six or so split sticks of green hickory for the smoke. My smoker has five racks that turn like a Farris wheel inside for the meat to sit on. I've had great results doing jerky in 2 hours on this smoker.
You need a granton knife to do your slicing with. The length will eliminate the back-and-forth sawing and the grantons will greatly reduce the surface tension between the meat and knife giving you a cleaner cut. The best $30 you will ever spend.
Hi Sir, I love your content. I purchased the combo pack of the Killer Hogs seasonings. I use them all the time. I ran real low on the Amazing AP spice. So, I ordered another 2 bottles. I use the heck out of it on potatoes for breakfast, and basically any kind of meat on the grill. I absolutely love the product, but I just wanted you to know I purchased it 100% to support your channel and content. You are a great content provider and I love your passion for amazing BBQ and good food in general. Having amazing seasonings on hand around the house is an added bonus compared to what you provide to me. thanks my man!
I tried out these recipes tonight. I had about the same as you beef/venison. The asain recipe smelled amazing when making the marinade, the garlic and ginger are a perfect team. The sweet and spicey sriracha smelled just like sriracha, nothing impressive so I thought. Well after trying both flavors on both types of meat I can say that the sriracha turned out to be my favorite. The sriracha adds a nice kick and nice chili flavor, add some hickory smoke to it and it just tastes like perfect jerky. The asain style to me seemed to have to much soy sauce flavor to it, and I tend to be partial to soy sauce because of how salty its flavor is. However this does make a nice and tangy jerky with a big soy sauce flavor, not a bad thing. I did it on a pit smoker and tried to keep my temps between 150-200f. Lower temps were a little hard on my pit, however I still went 4 hrs and it turned out great. Thanks for the recipe and video!
Malcom, I have been making jerky in just a Ronco dehydrator. However, I love what you’re doing and this is my next try. However, I have only used soy sauce, spices and liquid smoke, then vacuum seal it. It has stayed for up to a year and a half stored in a cool dry place. I love making Jack rabbit jerky, venison, elk, beef, chicken and turkey. The poultry one’s I make and eat within a short period. I don’t trust going longer. But awesome video.
Love the sriracha recipe!!! Only thing i did different. Was replaced the red flake with Cayenne pepper seasoning. Only reason why. I was too lazy to go to the store for the flake. Lol either way. It turned out AMAZING!! Thank you soooo very much for sharing your recipes with us!
Awesome!! My man Malcolm!! I have tried these and they are awesome!! I am marinating right now and will smoke some jerky tomorrow!! Thanks buddy for your awesome recipes!!
Try using only Frank's Red Hot. Because of the 190mg of sodium per teaspoon, it makes excellent jerky marinade. You can add any level of pepper flakes or powder for more heat if you want. Also, sweet barbeque rub on top of the marinaded meat is killer. I use Frank's as the brine for my barbeque chicken and hot wings too. Flavor and tenderizer! Peace
whataname01 the main reason it is so expensive at the stores is because 1 pound of meat turns into like 1/4-1/3 pound of jerky. My family always looses it when I only give them a small bit of jerky when I start with such a big piece of meat.
Hey Malcom, I love jerky and have been making it in a dehydrator for years. However, now i’m gonna give this a try. In any case I get about 8 big New Mexico Jack Rabbits every year and turn it into jerky. The meat on a Jack is dark and rich so it dry’s real well, and the finished product is excellent. It’s tedious work doing the prep but well worth it, you should give it a try if you get a chance.
@Ronnie Hill i don't think he's making fun of him maliciously. being an asian myself i think it can be endearing hearing people mess up some words lol. it's all in good fun.
We like to slice our roasts WITH the grain to make our jerky strips here in the northwest, maybe something you might try once, seems to make real nice pieces of jerky
I like to soak my venison jerky in a salt icewater brine until the water turns red, empty and repeat until the water stays clear, takes that gamey taste out and makes phenomenal jerky
I wanna mention something you might have noticed is i made jerky in the past and thought i took it out too early cuz it was fairly moist still. But after it sits out and cools completely it still dries out more. Something to consider.
If you stay away from the fresh ingredients when doing your own marinade the finished jerky will keep much longer. So, just use dried garlic, ginger and whatever spices you like and your jerky will keep for several weeks to a couple of months. Also, removing _all_ the fat is key to making jerky that'll keep for a long time.
I've made Beef Jerky, Deer Jerky time and time again. Tried drying the jerky in the oven one time and then I've used the Dehydrator. I honestly think the Dehydrator cooks and taste much better than the jerky in the oven. I've only used Eye of Round for my meats. I've used 4 eye of round each time I make the jerky. If I was to compare the little bags in the store with a little bag of homemade jerky. Store bought jerky cost about $13.00 for store bought stuff, but the homemade jerky taste much better and for comparison the homemade jerky should cost about $35.00 for the little bags like the little bags that of the jerky in the store. Yes, it's that much more better tasting. Albeit I soak the meats in a bowl of Worcestershire and Teriyaki for overnight to really get that flavor in the meats. And On the dehydrator it takes 4 hours until the right consistency. It takes me 2 days to do jerky and to clean up the slicer and dehydrators.
I don't think I could live next to this guy. With all the grilling and smoking I'd be so dehydrated from all the salivating and hunger pangs.
If I was his neighbor, I'd be in all the videos....salivating from my backyard just staring at him as he films and cooks.
chuck winters this is creepy sounding and understandable at the same time.
John Tang fuck I’d be inviting myself over CONSTANTLY
@@chuckymystic like Wilson on tool time😂😂😂😂
@@secrecy3915 stalk him😂😂😂😂
5 years ago he worked so hard for this channel I’m a simp for him
BBQ Daddy
Just a well done video. Three types of marinades, two meats: beef and venison - how to mix, cut, prep and smoke all in one. Videos that waste my time in the first 10 minutes and then leave out steps drive me crazy. This one was perfect, made me feel like I could do it tomorrow... Thanks for putting these up.
ZippyTheWonderDog1 All of Malcom’s videos are done perfectly. Whenever I want to try something new on my Weber this is my go to channel for ideas and tips.
Yup im subscribing
I have used so many of your recipes. I LOVE your How To BBQ Right series... I use your "Killer Hog" seasoning almost exclusively... but here when you mentioned "Leggs" seasoning, Im just blown away. My great grandfather was Earnest Legg from WV... Ive used this as long as I can remember! I am a big fan! Thank you for helping me improve my BBQ!!!
White tail is delicious!!! Specially them girl whitetails!!! 💪🇺🇸💯👀😎
It reminds me of high school lol. My buddy used to hunt deer right in his backyard and he would share a ton of deer jerky with the class.
Same brother
Nice guy, it's a lot of work to make!
my classmate brought in squirrel jerky. it was aight
Sad. Seems you should’ve sold it but maybe you couldn’t.
That is why I cut the meat while still partly frozen.
Helps keep the thickness consistent and much less of a headache
Did a combo of the Sriracha and the Asian. Used a cup of soy sauce first. Then stuck with the Sriracha recipe but added a 1/4 cup of Tabasco Sauce and 3/4 bottle of liquid smoke.. Used more than a sprinkle of everything else he used and even threw in some chili powder. This was on 6 pounds of London Broil. More than enough marinade. All fit in my dehydrator for 7 hours. Mmmmmmmm...best dam jerky I ever made. Thank you big guy!
I've watched almost all of your videos and just now realized that your Ole Hickory smoker is manufactured in Southeast, Mo where I reside....small world. Keep up the good work Malcom!
Make some brought’s with leggs bro!!! Fiya dude!!! 🔥🔥🔥
I tired both the Sweet and Spicy Sriracha and the Asian Style Jerky with venison backstrap. This was my first time, I will be doing this more often! Your recipes are VERY good.
A friend gave me some venison yesterday and I knew immediately what I was gonna do with it. First go find a video by Malcolm and then follow the directions. I know its gonna be excellent jerky. Thanks again Malcolm!!
Did this with some deer meat and it turned out perfectly in time for Thanksgiving. I did the Siracha recipe and then used the same base but added steak seasoning mix to the marinade for the second batch. Both turned out great.
Malcolm is the only TH-camr I don't read the comments, just watch and listen to what he does.
Thanks Malcom and the Ms. nice tutorial, from the ground up!
I can't agree more, regarding the natural hickory smoke an outdoor smoker delivers.
Perfect time of the year to drive the neighbors "long -term hickory smoke crazy"!
But then again, when isn't it.
Made the sweet and spicy recipe but used half the heat and added a tablespoon of Caribeque Calypso seasoning. Cooked on my egg at 165 for approx. 3-1/2 to 4 hrs and I must it was amazing!! Thanks Malcom for the awesome recipe! I love your content and videos.
Great video .Very educational, even for a jerky pro like myself. I've been making jerky for over 25 years. When you're able to hunt deer.antelope elk, you get alot of meat.that you can use different flavors ,and techniques. Thanks for sharing.
Malcom,, you continue to be an inspiration! Thank you for your service to mankind
Love it dry...I grew up in New Mexico and there is a shop in Roswell that sells the best, thinnest and driest jerky. I love the forever chew of extra dry jerky.
My all time fav bbq Channel. Have watched all of your videos multiple times. Good stuff.
I don't even eat beef jerky, but I guarantee you if I had this beef jerky that you prepared..
I would eat the mess out of it. it really looks delicious.
I smoked a few pounds of this Sweet & Spicy Sriracha Jerky today. Really nice flavor profile. Just like it says, nice and sweet as you chew, nice little hint of heat after you swallow.
Great video, Buddy! Appreciate you being so thorough and delivering so much helpful instruction in less than 30 minutes! Cheers 🍻
Brah knows his stuff and great with the presentation. Practice well made perfect! Awesome...
I made 5 lbs of hot sweet jerky from eye of round yesterday. Great channel!
Malcom, I'm not gonna lie man...you have aced it with the siracha beef jerky! I made it today and boy howdy is that awesome!!! keep these videos coming man, I check everyday hoping to see some more from ya. you have changed the way I bbq forever, and I continue to learn from each and every time! I can't begin to tell you how much I appreciate you l, and the time you take to teach others your passion.
Your video is awesome. I’m smoking 4 lbs of elk hind tomorrow. I’m excited. Trying my own marinade but I thank you
“It don’t hurt through out the night to give it a toss” wise words from a wise man!
and I'm off to purchase my first smoker !
Best Smokers for Jerky Making and How to make Jerky in a Smoker: bestsmokersinfo.com/best-smokers-for-jerky/
my favorite recipe. soy sauce (not that kikkoman stuff. have to go to an Asian market for it) a little siracha. worscheshire sauce. garlic powder. black pepper. brown sugar. molasses. rosemary. a can of coke. and a little bit of fish sauce. on hickory wood at 200 for a couple hours.
Been watching you for years brother. Still love your content
Malcom, thanks for a great video. I have tried jerky a couple times without success. This is a big help to get started in the right direction. Especially appreciate the cutting of the meat across the grain which seems like a small thing but I didn't do this previously and got really tough jerky. The low temp tip was also key.
What I do is start low, around 140 for an hr. And every 1.5 hrs after that I raise the temp 15 degrees untill I reach 175-180. Let them go till they are firm but bendable. Let cool and enjoy!
I picked up a smoker last winter and made some jurk beef chicken and deer meat all on my smoker everyone loved it. Some of the jurk got done before other so that last hour you really have to watch it.
Awesome cook I am 12 and I just got a traeger smoker and I used your recipie to make some really good beef jerky
I've always enjoyed your bbq videos. I am about to try venison jerky for the first time and was thrilled to see a video from a familiar face. Thanks for covering. Looking forward to the asian inspired recipe.
Love your videos. I tried venison jerkey a few weeks ago on my Oklahoma Joes drum smoker. Temps were too high and it dried it out terribly. I thought 220-225 was the #. Now I know what to do next time. Thanks for helping us learn.
I haven't made jerky in 4 years. I built my own smokers to do hog roasts. about every winter I would do two five gallon buckets of deer jerky at once. I left the door on smoker cracked open for a little bit, couple inch's are good. using half bag of 18 lbs. charcoal briquettes & six or so split sticks of green hickory for the smoke. My smoker has five racks that turn like a Farris wheel inside for the meat to sit on. I've had great results doing jerky in 2 hours on this smoker.
Won a chili competition with your recipe today.
Chili competition.. what recipe did you use?
You need a granton knife to do your slicing with. The length will eliminate the back-and-forth sawing and the grantons will greatly reduce the surface tension between the meat and knife giving you a cleaner cut. The best $30 you will ever spend.
Love love love Malcolm’s videos!
I use my countries animal for jerky, kangaroo...no fat, cheap, taste awesome if done right. Awesome video
You’re one of the best in the game thanks for your channel
I never tried smokey jerky. This is my first time tasting it thanks malcome.
Hi Sir, I love your content. I purchased the combo pack of the Killer Hogs seasonings. I use them all the time. I ran real low on the Amazing AP spice. So, I ordered another 2 bottles. I use the heck out of it on potatoes for breakfast, and basically any kind of meat on the grill. I absolutely love the product, but I just wanted you to know I purchased it 100% to support your channel and content. You are a great content provider and I love your passion for amazing BBQ and good food in general. Having amazing seasonings on hand around the house is an added bonus compared to what you provide to me. thanks my man!
I tried out these recipes tonight. I had about the same as you beef/venison. The asain recipe smelled amazing when making the marinade, the garlic and ginger are a perfect team. The sweet and spicey sriracha smelled just like sriracha, nothing impressive so I thought.
Well after trying both flavors on both types of meat I can say that the sriracha turned out to be my favorite. The sriracha adds a nice kick and nice chili flavor, add some hickory smoke to it and it just tastes like perfect jerky. The asain style to me seemed to have to much soy sauce flavor to it, and I tend to be partial to soy sauce because of how salty its flavor is. However this does make a nice and tangy jerky with a big soy sauce flavor, not a bad thing.
I did it on a pit smoker and tried to keep my temps between 150-200f. Lower temps were a little hard on my pit, however I still went 4 hrs and it turned out great. Thanks for the recipe and video!
Idk why but I love your videos.
Malcom, I have been making jerky in just a Ronco dehydrator. However, I love what you’re doing and this is my next try. However, I have only used soy sauce, spices and liquid smoke, then vacuum seal it. It has stayed for up to a year and a half stored in a cool dry place. I love making Jack rabbit jerky, venison, elk, beef, chicken and turkey. The poultry one’s I make and eat within a short period. I don’t trust going longer. But awesome video.
Love the sriracha recipe!!! Only thing i did different. Was replaced the red flake with Cayenne pepper seasoning. Only reason why. I was too lazy to go to the store for the flake. Lol either way. It turned out AMAZING!! Thank you soooo very much for sharing your recipes with us!
Awesome!! My man Malcolm!! I have tried these and they are awesome!! I am marinating right now and will smoke some jerky tomorrow!! Thanks buddy for your awesome recipes!!
He’s a truly great recipes! The Korean barbecue is my favorite!
siratcha was awesome! I have made it 3 times now and everybody loves it thanks for the recipe
Amazing recipes and great step by step directions thank you!!!
Try using only Frank's Red Hot. Because of the 190mg of sodium per teaspoon, it makes excellent jerky marinade. You can add any level of pepper flakes or powder for more heat if you want. Also, sweet barbeque rub on top of the marinaded meat is killer. I use Frank's as the brine for my barbeque chicken and hot wings too. Flavor and tenderizer! Peace
Great job Chef...Loved the Asian recipe...keep it up. Thanks
8:19 "Couple peenches crushed red pepper."
Leggs makes some great seasonings.
I just finished making the marinade for the beef jerky with the Killer hogs barbecue
Very good tutorial! Going to try this Sunday.
Awesome video! I can't wait to make the sriracha jerky.
Nice! I love jerky but they're so expensive at the store, now I could make a whole bunch for a fraction of the price.
whataname01 the main reason it is so expensive at the stores is because 1 pound of meat turns into like 1/4-1/3 pound of jerky. My family always looses it when I only give them a small bit of jerky when I start with such a big piece of meat.
until you have to buy a smokder:-) but if you have one, you are set and ready
Another great video Malcolm, nice to see you using venison, thanks for sharing!
Great Job Malcolm! Great video and jerky looks amazing, we appreciate it!
this worked really well! First time worked like a charm! Thanks man!
Hey brotha! I got a new smoker for fathers day so I had to try your asian jerky recipe and it was great!
Malcolm is the Man tought me how to cook
I like to put pink molly in my marinade
Hey Malcom, I love jerky and have been making it in a dehydrator for years. However, now i’m gonna give this a try. In any case I get about 8 big New Mexico Jack Rabbits every year and turn it into jerky. The meat on a Jack is dark and rich so it dry’s real well, and the finished product is excellent. It’s tedious work doing the prep but well worth it, you should give it a try if you get a chance.
man those look beautiful and the way u explain the flavours thanks bro
Thanks for sharing 👍! You are awesome and teach me something every time I watch your videos! Very entertaining 👏!
Parsley and Garlic jerky is really nice
Sirachae
WhiteBoyWithAnIpod yeah nah.
Sirachaye
😂 made it so hard to watch 😂😂😂
I knew someone was going to say it haha
@Ronnie Hill i don't think he's making fun of him maliciously. being an asian myself i think it can be endearing hearing people mess up some words lol. it's all in good fun.
Man that jerky looks delicious! Thanks for the recipes ideas. I can't wait to try it this way.
This very nice, man! I will try myself to make them, thanks for the video.
I love Malcom Reed !!
We like to slice our roasts WITH the grain to make our jerky strips here in the northwest, maybe something you might try once, seems to make real nice pieces of jerky
Best jerky video I've ever seen
I like to soak my venison jerky in a salt icewater brine until the water turns red, empty and repeat until the water stays clear, takes that gamey taste out and makes phenomenal jerky
This video made me so damn hungry and craving jerky now 😂
Very nice. Going to try this but cook in the air fryer
I just want to give you a bro hug.
I always surround mine with paper towels just for that reason of moisture. In and out of the refrigerator and into a different temp environment.
that room must smell amazing with all the jerky sitting on that table!
"This is going to last a long time"... Not around these parts it won't... Good jerky is GONE the day it is made.
Awesome recipe. Look forward to trying it out!
I love doing jerky I'll have to try smoking it looks awesome
Leggs makes an awesome hot wing also
wow great video!!im a late comer to smoking in general as im just getting into it.but this video was very informative.ty sir!!
I wanna mention something you might have noticed is i made jerky in the past and thought i took it out too early cuz it was fairly moist still. But after it sits out and cools completely it still dries out more. Something to consider.
Oh yeah! 10* Grew up on deer, salmon, sturgeon smoke, and jerky.
If you stay away from the fresh ingredients when doing your own marinade the finished jerky will keep much longer.
So, just use dried garlic, ginger and whatever spices you like and your jerky will keep for several weeks to a couple of months.
Also, removing _all_ the fat is key to making jerky that'll keep for a long time.
Probably the best video on TH-cam. Also used your recipe for smoked pork butt. Turned out great. Thank you for posting your videos.
Thanks for the great video my friend.
Great Tips and Recipes !!
I better start saving them soy sauce packets from panda Express....
Lol
Haha
Ill be trying your recipes. Thanks for the video.
I've made Beef Jerky, Deer Jerky time and time again. Tried drying the jerky in the oven one time and then I've used the Dehydrator. I honestly think the Dehydrator cooks and taste much better than the jerky in the oven. I've only used Eye of Round for my meats. I've used 4 eye of round each time I make the jerky. If I was to compare the little bags in the store with a little bag of homemade jerky. Store bought jerky cost about $13.00 for store bought stuff, but the homemade jerky taste much better and for comparison the homemade jerky should cost about $35.00 for the little bags like the little bags that of the jerky in the store. Yes, it's that much more better tasting. Albeit I soak the meats in a bowl of Worcestershire and Teriyaki for overnight to really get that flavor in the meats. And On the dehydrator it takes 4 hours until the right consistency. It takes me 2 days to do jerky and to clean up the slicer and dehydrators.
You are awesome! Thanks for sharing with us.
At about 16.30 in you can tell he ate some of the jerky tee hee. Would love one of the those smokers, really nice and compact, looks well made.
Love this guy
Loving the cooking lesson....