Welcome to my RU-vid Channel "Island Vybz 'n' Tingz". I'm from a sweet little Island in the Caribbean called Jamaica. I call the United States my second home. I consider myself a "Jack of all trades" or "Jill of all trades." I enjoy being creative. I love to cook my favorite Jamaican foods, and also food from around the world sometimes with a "likkle" Island twist.
Join me on this journey, as I whip up easy and delicious dishes, that you can re-create and share with your family and friends.
Oh man, those look fantastic 😍 I think the kids can even manage making this on their own. We do make our own pizza crust from scratch, so it will be an even cheaper meal, than eating out! Thx a bunch.😮😂
Hello Mesha, Thank you for subscribing to my channel 😀. Here's a list of the ingredients that I used for the Ribeye Steak: (1lb Ribeye Steak, Bone In (1 inch thick) ½ tsp johnny’s seasoning salt ½ tsp weber cowboy seasoning and rub ½ tsp paprika 2 tbl sp butter (unsalted) 1 clove garlic 1 sprig fresh thyme 1 sprig fresh rosemary 1 tsp olive oil The directions are listed in the description box as well. Happy Cooking!
Hi! Just catching this from the algo recommended... question as this recipe looks really solid and I'd like to try... @ 2:42 is that measure 1 tsp sea salt added to the initial braising base? Thanks for uploading!
Hello, and thanks for stopping by. Yes, it's 1 teaspoon of salt added. I hope you'll be able to try this recipe, it's absolutely delicious. Please feel free to reach out if you have any additional questions. The full list of ingredients is also listed in the description box. Thanks so much...
Learn how to wood smoke a steak. 100 percent better. Mesquite or oak preferable. For wood. I have cherry or apple. But the former more preferable. The last two better for chicken or pork. Cherry good for both. But I rarely use it. Iron skillet? OK. But grilling steak, way better.
IDK, I know pork has to be thoroughly cooked, but that looked overdone to me. Just like with steak, the temp is going to continue to rise after taking it off the heat. He took them off at 148 and they most likely rose to 156 to 160 after being taken of the heat source. This puts those chops in the medium well to well done category. Which is way too dry. The first clue is when the chop was cut and liquid emerged. This is because the meat was too dry and the juices weren't drawn back in, rather they were loitering at the surface and when the meat was cut it expressed the liquid. If it was moist meat, it would have held onto it. Just my 2 cents, you're welcome to disagree.
Pork is dangerous when it is not cooked properly. They have a lot of parasites and one of those parasites is Trichinella spiralis, a worm that causes the disease known as trichinosis or trichinellosis. So, it need to b well cooked
Like No.21 - Very😎 Appetizing💯💪 Lemon 🍋 Garlic 🧄 Butter 🧈 SHRIMP 🦐 🍤 Cooking🔪 Recipe💖Completely Watched your Video📸 via Malaysia. Already Press you the LIKE✅ Button🔘
