Louis who is a Part time BBQer, part time mechanic, part time dancer, part time traveler. 🕺🏻instagram @ r_shack_bbq_ 🍢 FB -youtube cooks, Weber kettle fans, PNW smoke & BBQ, River smokers unlimited, The Weber Grill Fan Club, Traeger nation bbq group, Ugly Drum Smokers- UDS, RecTec grills
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This review coming from someone who can’t even pronounce Falafel correctly. Yeah no thanks. This lets me know you have never in your entire life had Mediterranean food, ever. So your review to me is pointless. Stick to bbq and burgers.
Was this easy to install on the performer? I see them being installed on the standard kettle but nothing on performer installation wondering if it’s difficult. Thanks
Whaat? No “you can do this too, it’s not that hard” (to buy a boat without your wife’s input) 🤣. Your bay liner looks likes it’s in pretty good condition and now runs good too. Enjoy your boating season!
I'm beginning to doubt your sanity. That ain't no salmon hunter. Like you said, it's that you don't have enough irons in the fire. Bayliner makes a good boat. They have/had a plant not to far from here at Pipestone, Minnesota.
Great video...only 1 negative comment...always put the male exposed ends of the splices on the Load side of the wiring. That way if a joint comes apart the exposed metal end is not live.
Nice change of pace with that beef. Going to have to keep my eye out for some. I recently finally found a weber char Q. A fun grill to cook on and basically a hibachi style with the coal so close the grate. Took some getting used to, but am enjoying the economy of very little charcoal needed.
Love your recipe. Couple of things, that burner is one of the few heat sources that can cooker warns not to use. I found that after steam develops it helps to cut the heat back to medium or less. If you boil it dry, it’s headed for the trash. I put a penny over the steam hole. When it rattles and moves it’s time to pull back on the heat. I prefer the little bottles of boil and the powdered Old Bay seasoning. That boil looked great. Thanks for posting.
Bro! Great Job!! Do you realize you are like the only guy on the entire Internet to show us if these LSG units with the off road package have a steerable front end?? And the angle/turn radius... nice work!!
They’re perfect for a quick snack you can microwave them throw them in a frying pan with a little butter. But they are definitely worth it. They have a very good taste to me. I have already bought them three or four times.
Good video! I use the Only Fire basket for ribs or chicken tenders onlyfire 6042 BBQ Stainless Steel Flat Spit Rotisserie Grill Basket for Any Grill, Fits 1/2" Hexagon, 3/8" Hexagon, 3/8" Square&5/16" Square Rotisserie Spit Rods also for a pork butt pulled pork….
Brother idk where you live, but I live in the Burbs of Illinois and that thing wouldnt be more than $30... great content , but damn where ever you live is crazy expensive
I think it's time to wash that grill off. Looking pretty crusty. Not like you. When you aid a little salad you weren't kidding. Two leaves. I guess I'm still out on the tomahawk steal. A good two inch thick ribeye would be more my thing. Seems to me you're paying for a whole lot of bone. I could see buying a whole rib eye and have them cut it super thick. I will say you did excellent on the cook. Just the way I like mine done.
Its about 48.00 over budget per serving. That was good thinking it could have been 106.00. Try wok cooking cheap & easy. My recipe is batchelor special all the veggies on the verge of going bad seared with 4 oz of protien. I take it you have dedicated kettle for rotiseree. I was thinking of doing that, I picked up a weber e6 so leaves kettle free for that. How often do you use your recteqs.
The purpose and benefit of using a rotisserie spit is to spin the meat to provide even cooking on all sides of the meat. Also, the spinning motion helps to retain the juices in the meat so they don't drip out. I don't see any benefit of putting meat on the "Ribolator" so that the meat stays level (not spinning,) but simply moving up and down by a constantly changing height as the racks rotate on the Ribolator (Ferris Wheel). The Ribolator is constantly changing the cooking height, which in turn is constantly changing the cooking temperature caused by it's vertical movement, and all the while the meat stays level on the cooking rack. The Ribolator has removed the primary benefit of using a rotisserie which is to spin the meat to retain the juices and provide an even cook on all sides of the meat. I don't understand the benefit of using the "Ribolator". Why not simply use a standard stable rack. Help, can someone, please explain the benefit(s) of using the Ribolator?
LoCo is a trash company their grills are trash. DO NOT BUY, I’m dealing with them with a brand new 26’ griddle that’s never worked. No one at customer services answers the phone and who or whatever I’m emailing can’t understand that the grill doesn’t work. DO NOT! DO NOT BUY THIS JUNK
Made in “Chyna”. I have no recollection of beach or river grilling back in 1982-ish. Of course I blocked my childhood cause you and Mark used to terrorize me, I still love you two though. Keep on grilling . . .
Louis! You’re awesome. I grill for my family every weekend and we love it. Thanks for the tips and I’ll get a couple of bottles of the Japanese BBQ and short ribs next trip. Keep inspiring us!
Thanks Louis, I've been looking at those on Amazon for some time. Takes me back to those camping trips as a kid. And hope Costco in Canada have those short rib packs and BBQ sauce up here. Grill on brother! Cheers!
Honestly, I just came back from East European countries where we ate lots of kebabs, this one from Costco beats all of the one we tried over there. This thing taste really good in my opinion.
I am considering these and your video "review" did nothing but waste my time. About 90 seconds in you mention that you are going to ignore cooking instructions and cook them your way - that means they will NOT come out right.
I encourage you to get them and cook them how you want and let me know what you thought of them. I can tell you in my opinion there was no flavor and it wouldn’t matter how I cooked them- the results would be the same for me.
@@LouisatRshackBBQ I did buy them as they were on sale. I believe they were $3.60 off. So I got 12 kebabs, 24 ounces for $8.99. My expectations were low as the conventional wisdom of the "it" review crowd that has no ability to think for themselves, rather just parrot what they've been told, was that they are terrible. So thanks to those reviews, I was fully expecting something terrible - on par with McDonalds, or Panda Express. I was surprised. They are not great Kebabs like you would expect from authentic Lebanese, Syrian, or Persian cooks. They are, however, decent and EXCEPTIONAL when considering the price. 2 of these Kebabs, a bag of 90 second microwavable basmati, a couple spoonfuls of humus, some sumac and a couple of pita breads.....and for about $3 you have a quick and easy middle eastern meal that would cost $18 at a restaurant (albeit it would be better at the restaurant - JUST NOWHERE CLOSE TO 6 TIMES BETTER). I did follow the instructions and microwave 2 kebabs in a damp paper towel. The instructions call for a minute, I went 1 minute 15 sec. So for the price, these get a good grade, perhaps a B+. At regular price I'd give them a B.
That is a great question. I looked at Humphrey’s Qued beast when I was shopping for a vertical smoker cabinets and really it just came down to the stainless steel grates in the Lonestar and the competition cart which makes it very stable. I had bought an offset smoker from Lonestar before and loved their customer service. I think either one are quality units and cook the same.
What you reviewed is the series I Loco. That’s why you paid as little as $350. The series II Loco has a much larger grease trap, and newly designed, better performing U-shaped burners That’s why the price of that model is $699.00 and up.
YUCK! Made me recall the movie Soylent Green.. These Burger Strips.. were dry and were similar to a beginner's meat loaf. They are on their way back to Costco! Hard to believe the tasters ever let this stuff pass review.
I don't know if I want a griddle. So many to choose from. Camp Chef, Pit Boss, Weber, Blackstone, Loco and others. If I were to get one I would opt for the three burner griddle, a steel not ceramic plate, due to space fold down side shelfs would be preferred. Pretty much a basic unit. Temp consistency across the flat top would be important. The more I study these things the more confused I get.
