Man o man!! This was by far and away my favorite episode so far. Not only the cook. Not only the farthest reaches of the Leelanau Peninsula. Not only the vineyard. But, the whole day with you, Al, drew, and Alex. That's what is about for me, buddy!! I appreciate you my friend 🔥🔥🔥🔥🔥🔥🔥
I didn't know that you had full video content on a TH-cam channel, great videos! I've cooked hogs on pig roasters and in my smoker, but never live fire asado cross type cooking. You're videos are great incorporating many aspects of the cooking/fire management, thank you. I do have a question. In your birria video the chef mentioned flipping the lamb when the far side starts to feel warm. When cooking a pig live fire is this the same as the lamb or do you go by color and/or when the fat starts to get a slow drip? Also, concerning doneness. On a smoker or roaster I use my long cake tester to check tenderness/doneness in spots. Is the live fire pig going to probe the same for doneness or do you need to tweak your thinking? Great videos and thank you.
Saudações do Rio grande do Sul brasil obrigado por representar a cultura gaúcha e é importante lembrarmos que ela não é exclusiva da Argentina e está presenta na Argentina uruguai e a maior parte do sul do brasil com os nascidos do rio grande do Sul sendo até mesmo denominados gaúchos
Wow Guys, that looked amazing. I known this is a technical question. But how long did that cook for and what was the weight on that little piggy? And did you ever use a thermometer to check temps for was it just experience.
Bro, heard. Let's report this to the manager. LOLOL IT'S INSANE. Until TH-cam opens the door to viewership, we're just continuing to do our very best at filming fun, informative content. Working our tails off and at some point would love to be a part of a growing community around our TH-cam content. Until then, will just keep hammering away.
great day my friend!!
Hey Buddy!!! One of my favorite days. Excited to catch up and hear all about the charity bbq event
Also, the next couple episodes we did are going to be equally as good as this one!!
Epic cook with epic cooks!
Yo, what's good fellas??!! May be back down your way in early December...
that Sounds & Looks Sooooooo Great 😍😋
That looked like such a great time. 👍
So much fun!!
MY FAVORITE EPISODE YET!!! WHAT DO Y'ALL THINK???!!
This was freakin incredible!!!!!!
Man o man!! This was by far and away my favorite episode so far. Not only the cook. Not only the farthest reaches of the Leelanau Peninsula. Not only the vineyard. But, the whole day with you, Al, drew, and Alex. That's what is about for me, buddy!! I appreciate you my friend 🔥🔥🔥🔥🔥🔥🔥
Wow-such an amazing experience! Loved it!
Chef!!! Thank you for tuning in! I went to the Chef Brew event this past week and thought about you. Hopefully you're well!!
Amazing video! Love it!! ♥️♥️♥️
One of my favorites we've done anywhere. Ever!!!
So stoked for this episode!!!
Brian and Tawney!!!! Let's go!!
Epic!!!
My man, thanks so much for joining us this week!! 🤙🤘🤙🤘🤙🤘🤙
You guys killed it, as usual!!
JULIE!!!! #TeamLFR So much fun!! BTW, now that your on board... we need to move NC up the ladder for filming, right???!
Here we go!!!!
Another week, another totally rad cook!!! And, so pumped to have all the guys locked and loaded for this cook!!
beautiful! greetings from buenos aires
Got here from the live 🔥🔥🔥👌🏼👌🏼👌🏼
From FB live! Much love
Got here from your Facebook video! Love your videos!
Making me hungry.🐽💯
Not much better than a slow cook with great buddies, right??! And, how about that vineyard?!
This is freakin amazing great job boys
Geezzz, thanks so much bro!! Need to learn about Twitch from you
I didn't know that you had full video content on a TH-cam channel, great videos! I've cooked hogs on pig roasters and in my smoker, but never live fire asado cross type cooking. You're videos are great incorporating many aspects of the cooking/fire management, thank you. I do have a question. In your birria video the chef mentioned flipping the lamb when the far side starts to feel warm. When cooking a pig live fire is this the same as the lamb or do you go by color and/or when the fat starts to get a slow drip? Also, concerning doneness. On a smoker or roaster I use my long cake tester to check tenderness/doneness in spots. Is the live fire pig going to probe the same for doneness or do you need to tweak your thinking? Great videos and thank you.
I'm here from the Facebook live stream.
Love the Field Of Dream shot and that Wine Bottle Trick is a must. Great Job and I look forward to your videos
Hey brother!!! I mentioned to you in DMs... we're coming to Alaska and we'll throw down together!!
Let's gooooo
Totally crazy cook, right?!!
Saudações do Rio grande do Sul brasil obrigado por representar a cultura gaúcha e é importante lembrarmos que ela não é exclusiva da Argentina e está presenta na Argentina uruguai e a maior parte do sul do brasil com os nascidos do rio grande do Sul sendo até mesmo denominados gaúchos
Wow Guys, that looked amazing.
I known this is a technical question.
But how long did that cook for and what was the weight on that little piggy? And did you ever use a thermometer to check temps for was it just experience.
how does this vid have only 90 likes ??? Pinot Pennsylvania Pork? oh my
Bro, heard. Let's report this to the manager. LOLOL IT'S INSANE. Until TH-cam opens the door to viewership, we're just continuing to do our very best at filming fun, informative content. Working our tails off and at some point would love to be a part of a growing community around our TH-cam content. Until then, will just keep hammering away.
That's what hogs are for, kill, cook and eat.
Super pretentious
😅😅😅😅😅
@livefirerepublic that's the truth.