My name is Johan Magnusson, also known as Big Swede BBQ, and welcome to our Cooking Channel! We created this channel to help people cook tasty food outdoors. We love cooking in our backyard, over an open fire, out in the wilderness or on a parking lot with friends.
Everything you can cook in a kitchen, you can cook outdoors. On this channel you will find fun and different recipes. We always look for new ingredients or new techniques. Most of all, we enjoy good food!! Please join us in cooking some!!!
The cool thing about food is that there is not only one way of cooking different cuts. What you mention is a great way to cook Picanha and if you check out my RU-vid channel you will find that I have a recipe video on how to grill Picanha only seasoned with rock salt. It is amazing to do it that way. But rotisserie gives the meat a smokiness which is pretty tasty too!!
@@BigSwedeBBQ you´re good ! these days nobody do picanha with rock salt anymore, so your good (I´m brazilian). The salt you used is exatcly the one I use it as well. Keep it up !
Amazing way to present it, bake it and share through the screen all the emotions of a well served Secreto Ibérico can produce when is eaten! Good job my friend!!!
After resting they were sitting at 135…I would normally agree, when I cook the steaks for myself - I take them off at 120 but I like mine pretty rare. It depends who I am serving them for
the cook book is AMAZING, the charcuterie samples are SICK!!! this is the best meat I have ever ordered. I order from Porter Road, Wild Fork, and a few others you can make 2 meals with the charcuterie sample, just use half, then add cheese, fruits, nuts, maybe a starch . or not.. wine, very filling..
I've been ordering from CampoGrande for a while and the Secreto is the god damned BOMB of all meats!! 🔥I have their baby back ribs in the fridge right now marinating overnight - I'll smoke it low and slow until 150F with Apple tomorrow then wrap it till 204F.. Cut the ribs in half - one half will be whiskey glazed/BBQ sauce and the other will be olive oil cilantro/oregano from the garden in the wrap. This is the best meat I have ever tasted. Cheers, thank you 🔥
I'm sorry, but the Iberian Peninsula is made up of 2 countries: Spain and Portugal. Furthermore, most of the Iberian black pig is raised in Portugal with acorns that is why it's called porco preto or porco de raça Alentejana (Alentejo district)
Whatever. Campogrande meat is from Spain. So drop your Portuguese fan boy crap and open your nostrils so you can smell the acorn fumes coming off the meat you did not order.
Thanks for posting this video Big Swede ... looks great and now definitely on my to-make list in the near future. Was actually searching for recipes to smoke mussels or clams but this one really caught my eye. Question (and I may have missed it) ... for the recipe as written ... about how many does it serve?
