Forged (as that is even what he said during the video and was the brand name displayed as well ;-)) Hell, there is even an Amazon link in the description.
I think I just gained 2kg from watching this....I am trying to stay under 79kg....gonna ban myself from watching...cook something ugly and tasteless.....next year....lol, love your videos!
@@mrsuri33 He is actually a great cook. Amazing grilled and bbq’er, but he has a bug up his REAR PARTS about this channel, because he thinks they desecrate the sanctity of bbq tradition. It is really just a running gag. I send him every video from the channel and he rants about violations of rules of etiquette and decorum, and then we try the recipes and are amazed at how good they are. There are some great bbq channels, and this is at the top of the list, as far as I am concerned. And if it pisses my nephew off, so much the better! LOL
That might be a US thing. Here salt is salt. Some salts contain some additions to prevent the salt to clump. Technically salt is NaCL, usually not pure. Depending how it is sourced, it can contain other additions like water (Fleur de Sel) or other minerals (Vulcan Salt). That’s it more or less.
@@MrAbletospeak I get that, but It mixes easily anyway, and he had to stir It anyway. You make It sound like lumping Is a problem, but It's not. Did he have a problem? It would take longer to mix it with water to then stir it in than it would to just stir it in. As I said, It's an unnecessary step.
@@_Daio_ No, it doesn't. It clumps up and requires many times more stirring than if already mixed with water... which you are adding anyway. As I said, this technique is cooking 101.
![เปิดใจ "อาจารย์เบียร์ คนตื่นธรรม" อดีตเคยสุดทุกทาง ถ้าใช้หนี้หมดไปบวชแน่ l [Nickynachat]](http://i.ytimg.com/vi/IxeE0xVhy08/mqdefault.jpg)
Hi where did you get those skews !! They are so nice looking ones
Thanks
Legendary barefoot method unlocked 😎
I love Outside Skirt Steak!
Not wild about Inside Skirt Steak. This recipe looks Great. I just have to get some long skewers.
Thanks Roel!
Why do you guys post much more vids on Facebook? Why not post all those videos here as well?
Algerithms
Awesome idea man!! Thanks rotation of 90°with the same???? 3:35
What brand is the forked skewer you are using?
Forged (as that is even what he said during the video and was the brand name displayed as well ;-))
Hell, there is even an Amazon link in the description.
The tan came from the beach….where he left his sandals.
You grill the food "met" maybe a little bit of seasoning? Heb ik dat goed gehoord? 7:35
Is that inside or outside skirt steak?
Looks awesome 😋😋
Do you have a link for the forked skewer, or a brand name?
I've put a link in the discription 😉
@@PITMASTERX dank je wel man!
Imitation is the sincerest form of flattery
looks great
Looks delicious...
Matches are made from "crap" woods like Aspen.
I think I just gained 2kg from watching this....I am trying to stay under 79kg....gonna ban myself from watching...cook something ugly and tasteless.....next year....lol, love your videos!
My Houston nephew insists that Texans were doing bbq 10,000 years ago……. He is a little weak on history, but his bbq heart is in the right place!
lolzz i hope he kills it with other skills because his history indeed is not top notch but i do love his mindset :)
@@mrsuri33 He is actually a great cook. Amazing grilled and bbq’er, but he has a bug up his REAR PARTS about this channel, because he thinks they desecrate the sanctity of bbq tradition. It is really just a running gag. I send him every video from the channel and he rants about violations of rules of etiquette and decorum, and then we try the recipes and are amazed at how good they are. There are some great bbq channels, and this is at the top of the list, as far as I am concerned. And if it pisses my nephew off, so much the better! LOL
You actually doing the barefoot...lol
Like Brazil
😋
Table salt has sugar in it. That’s why it doesn’t taste good. I use pink salt(Redmond’s- USA) or sea salt.
That might be a US thing. Here salt is salt. Some salts contain some additions to prevent the salt to clump.
Technically salt is NaCL, usually not pure. Depending how it is sourced, it can contain other additions like water (Fleur de Sel) or other minerals (Vulcan Salt). That’s it more or less.
👍👍👍
Dissolve the cornstarch in water before adding to prevent lumping. That is usually learned by chefs in the first grade. :)
It dissolves just fine with stirring, So why would you add an unnecessary step?
@@MrAbletospeak I get that, but It mixes easily anyway, and he had to stir It anyway. You make It sound like lumping Is a problem, but It's not. Did he have a problem? It would take longer to mix it with water to then stir it in than it would to just stir it in. As I said, It's an unnecessary step.
@@_Daio_ No, it doesn't. It clumps up and requires many times more stirring than if already mixed with water... which you are adding anyway. As I said, this technique is cooking 101.
😋😋
No shoes and splitting wood :o careful
Barefoot is the best way to braai. Anyone that wears shoes while grilling is not truly alive
Still see the burn scar on your left arm. 🤕
🤤🤤🤤🤤
🙂😋
🍽🍽🍽🍽👍🏻👍🏻👍🏻👍🏻💯💯💯💯
Bagal mo mag LUTO
I like your new haircut. 😊