Видео

Amazing in 2016, amazing in 2024

What about the hole on the bottom flower pot? Isn’t that dropping burning charcoal on the floor?

Se ve d3licioso

Very clever design 👏👏

Cook withcancer. Char is cancerous

No risk of exploding pots because of heat and water into the clay?

Кожу-то убрать надо было. Skin delete!!!

Yum!

What's the specific size of thw pot?

Small fish plates : he's cutting me!!!!

Der hintergrund Musik macht einem aggressiv fruchtbar

just a note that's not a pizza

After 3 weeks of maturing and losing water, the appearance of the heartwood is great, but the skin should be as hard as a shoe sole; It is interesting that speck does not use collagen, casing or paper wrappers, since the skin + fat side will suffer less liquid loss, while the exposed side should stiffen a lot, but I like dry curing for balance, there is no salt in excess that could make the ham too salty. I'm going to try to execute this recipe, although considering the cold smoking time I understand too much, congratulations on the video, 👍👌🇧🇷

Someone has probably mentioned this. I think using eye or hook bolts when mounting the handle would make it handy for hanging smoking pork belly or any meat you'd the smoke circulating around. Might increase the capacity.

if you do this, do NOT use a teflon coated springform pan for the fire. Teflon burns above 650F and produces toxic fumes that DO condense onto the food.

Grill with gas is gay af

not bad

You don't use olive oil to sear a steak it has a low smoke point. Use Ghee, it has a high smoke point of 500° Ffs

That's a Fillet

Whats so wrong with vegans? They literally just enjoy non animal foods. Im not vegan, but many just don’t like the grief in eating factory farmed meats like grocery store beef, chicken, lamb, etc.

look like a tandoor. I DIY like yours but in a barrel very solid and will last me many many years.

جیگری

Danke Christian!!!....Pollo a la brasa ist sehr lecker!! Ich vermisse es so sehr. Grusse aus Kiel, SH

I just have 1 question, Would you eat your fav animal? No offense I just would never eat my fav animal it's a pig

The musi is so annoying in all your videos. Who is in charge here? Cooking is great btw.

The music is terrible!

vegans are dissapointments

u know what... this is pretty kewl hmmm might give it a shot

10g of instacure#2 seems excessive, every package I have seen states only 3g per kilo?

Thanks a lot for the recipe. I think it can be crowned with the addition of very little balsamic glaze or vinegar 🙂

What if I don't have a microwave? 😵‍💫

This is my second sous vide cooker ruclips.net/user/postUgkxK2YRU9uBOXzuIEV660Qo3sX7dJDJLg72 and I don’t know why you would cook meat any other way. This model is more compact and quieter than our older version that this one is replacing. We have done creme brûlée, cookie dough and tons of meat. They all come out perfect every time. I recommend this to EVERYONE. The app is great and easy to use. It stays at a consistent temperature. This model is extremely quiet. I just love it. We also have the anovo sous vide cooker 16L box thing and this fits inside that which is great because I can store them together. I just love that I can set this and walk away to deal with the rest of dinner.

This is my second sous vide cooker ruclips.net/user/postUgkxK2YRU9uBOXzuIEV660Qo3sX7dJDJLg72 and I don’t know why you would cook meat any other way. This model is more compact and quieter than our older version that this one is replacing. We have done creme brûlée, cookie dough and tons of meat. They all come out perfect every time. I recommend this to EVERYONE. The app is great and easy to use. It stays at a consistent temperature. This model is extremely quiet. I just love it. We also have the anovo sous vide cooker 16L box thing and this fits inside that which is great because I can store them together. I just love that I can set this and walk away to deal with the rest of dinner.

Is it curing salt #1 or #2 that you use?

Will it be completly safe to eat after just a month? Tyrolean speck usually takes between 6 months to 2 years before comsumption. Can you also clarify the curing salt bit. My assumption is that you are using sodium nitrate right?

Is this a diy grill or smoker? Didn’t see any smoke and the meat didn’t have a smoked crusty exterior.

I just found your channel, and I'm sad it seems like you are not posting any more. I really enjoy your quick, easy to digest recipes. Despite the age on most of these videos, I still plan to try a few of your recipes!!

eisenhower didn't invent this method of cooking steaks but as president he was famous for being one of the only presidents in history have actually been filmed or photographed cooking for friends/guests/family. this was one of his signature dishes. also when he was growing up he would go camping with his friends and he was one of the most popular of his friends groups because he could make a excellent steak or catch of the day for his friends during their trips. people forget that cooking is a useful skill to have.

Will not work for beef

..... that's a pork shoulder....

This is the maionnese french fries of belgium?

No way that is not cracking.

At what temperature for 12h? 😂

Me: I’ll drill just one more hole! Pot: Shatters

Who taught you how to use a drill ?

Not fiorentina, not dry-aged, overcooked. A BIG no no.

You just saved me hundreds of dollars. Thank you

Can someone tell me about why he chills it for 4 to 12 hours? Does the salt and sugar make the meat get mushy? I just thought you don't rub-it and let it sit for too long. Feedback please ...

where did u go brother...

This is why i love eating meat not vegetables