Why were some of the latter ingredients left out? Looks like garlic before the tomato juice but who knows? Then what is the powder after the tomato juice? Lousy effort. Fail.
Why on earth would you make a nice cooking video like this and then put that hideous, horrible noisy music in the background that sounds like someone’s stepping on 100 rats? Think before you put music with a video please. That racket totally destroyed your video. Try to remember just because you like that noise does not mean the rest of the world does too.
Thanks for this video! How do you achieve such a low temp in the Kamado (175F)? I find it hard to keep lower temperatures than say 210F.. Are you using less coal or any other tricks? If I close the vents too much in my Kamado then I'll kill the glow. Any tips or tricks would be appreciated. Many thanks!
Do you have a link where you can buy the pot you used to cook the chicken? Very nice design. Thanks for sharing an easy to follow recipe I have just subscribed.
witziges rezept englische überschrift aber alle gewürze in Deutsch, das findet kein Deutscher und kein Engländer wird es verstehen :) und wiedermal keine Temperatur oder mengenangabe.
Hi, make sure sure your temp. is low, 200-250 or lower. I was able to achieve a very good result at 175 for 4.5 hours. higher the temp. the faster it smokes... keep an eye on it.
Wow, how sad that you did a knockoff of @AlmazanKitchen video that he did several years ago. At the VERY LEAST, change it up slightly to make it your own.
I usually do the lemon, garlic , salt and pepper between the filets. After seeing this video I did the marinade for but did not do the extra lemons and limes underneath because too many can over cook the fish , it was delicious. I used basil instead of rosemary. I also bake close to seal juices and the right before done open the foil for crispy effect
I prefer the basil flavor/taste as well...even though the rosemary aroma is better...the lemon between always leaves a hint of bitterness so I usually leave that out...stuff with thyme, rosemary and sometimes some Jamaican calalloo..
