This is the 0815BBQ international Channel for all "non German speaking" 0815BBQ friends and supporters! New Grill and BBQ Videos each Thursday and Saturday at 17:00 CET.
Don't forget to follow me on my other Social Media appearances (links below).
I’ve been eating this all my life growing up in a Russian family. I can’t wait to try prepared this way! I will be attempting this soon. Thanks for the great video
Looks delicious! I wish I watched this vid before I already had some butterflied pork chops on the 'ol Weber, but I still have time to throw some thick sliced onions on with them.
That looks amazing. Thank you so much for you're amazing idea! I'm going to the store now and I'm getting an extra dozen eggs so I can make this recipe!
Oh wow, those look great! I've smoked eggs before, but never thought to marinate them afterward. And that marinade should still be great to marinate meats for the next cook. Thanks Again!
The last cooking phase, you say to glaze every 10 mins or until you’re out of glaze. For how long? An hour? 30 mins? I think I have enough to glaze 3 times at most so I’m guessing about 30-40 mins.
These pork roasts are always on sale around here for super cheap but I've stayed away because of how lean they are. Your video was fantastic and I will have to give this a try.
This looks delicious. P.s I have been watching a lot of BBQ videos recently and I just subbed to your channel as I really like the presentation and narration of this video, looking forward to watching more like this.
That looks so darn good! I wish that more of my family and friends liked Feta as much as I do, so I'll need to scale down the recipe. And I feel your pain about the rainy & overcast weather. I lived in Southwest Norway for a few years... The 8 - 11 fully sunny days of the spring and summer revealed such beautiful country (and great opportunity to cook out 😂!).
Those kids had to be ecstatic! What a great way to fix those. I used to cook for up to 20 people on an offset smoker, a charcoal grill, and a giant pot of Texas style pinto beans (lots of onions, jalapenos, garlic, homemade chile powder and/or paste, etc). And a keg of Pabst Blue Ribbon Beer on the side. Of course, most of my friends were drunk Rednecks, so even when I messed up the cook, they still raved about it. I so miss living out in the country....
Lobster sandwich? I tell you, I'm your man! Concerning Kimchi: Get Gochugaru powder plus salt, ginger, onion, garlic, radish, leek carrot, spring onion, fish sauce and cale. Making Kimchi is no big deal and rewarding. It may need more than one try. I prefer having everything cut ready to eat, which is much more convenient.
Refreshing to hear a meatball recipe where you're not warned about over mixing. I don't think you can make a tough meatball without trying. The breadcrumbs and fillings get in the way of the protein chains that are trying to latch together. There's a reason that sausage recipes don't have breadcrumbs in them.
German meatloafs are different. We have two ways. First way is to add soaked up old bread or rolls to get it fluffy. Second way is panko - which are different breadcrumbs.The meatloaf gets soft. Sometime so soft, they might fell apart while looking at it. This is the reason nobody is making them into sausages. They need to be stable
That to me is a perfect combination! Question: did you let the casserole dish (Pyrex? Glass?) come up to room temperature before putting it under heat? I've always worried about them shattering... Great, great Channel my Friend. Also cool that you used some PitmasterX rub! His channel Rocks as well.
