Again,, again and again.. I always feel satisfied seeing Denise smile and laugh and jump around when she digging up the food.. Thanks pitmaster, you make me feel better today..
One of the best BBQ channels on the net. Keep having fun guys, that's what good BBQ is all about. And by the way, do an episode with chicken wings and Alabama White Sauce. Make sure the wings are done with a crispy skin and use the Alabama White Sauce for a dip. Beats Buffalo style wings any day.
You're the best Pitmaster channel period. Denise's addicted to your meats tbh...😁 We love her and cameramaster Mr. Morrison. Nice to see mom and pops too!🙏👍💯
What I use for my salsa brava is a mixture of both sweet and spicy smoked pimentón, that way it's spicy but not too much and it has that smokiness from the Pimentón
enige kanaal met echt lekkere dingen zonder al die overdreven poes pas. simpele gerechten. wel heb ik 1 suggestie, mijn vader heeft sinds een jaar een nier probleem waardoor hij een streng zoutarm dieet heeft. dit maakt het meeste bbq vlees erg flauw en de meeste rubs zijn voorzien van behoorlijke grote hoeveelheden zout. zou leuk zijn als je een keer een video doet waarbij je wat dingen probeert om zoutloos te maken.
Great content as always!! Me and my daughter are always trying to figure out what do you always said at the end of your videos right “before keep on grilling “ thanks for your great Content.
Completely agree that their is hardly anyone smoking here in Spain. What they use a Kettle for is 'a la parrilla' which is grilling over charcoal / fire. The lid is just to protect the grill against rain. I hope to buy another smoker soon. But trailer size. And get people interested in the Original American BBQ / smoker style.
You made a really tradicional salsa brava without tomato, thats even rare here in Spain! Congrats I recommend using pimenton instead of paprika if you are looking for smokiness, the difference is that pimenton is smoked, and paprika is sundried. I just dont know if its hard to find outside of Spain or not
Man you are totally invited to come to Mallorca and have some bbq. I've been doing a lot of bravas lately. By the way, some will say its not brava sauce but if you try mixing mayo and a bit of ketchup and then a good dose of franks hot sauce or tabasco... mmmm goodness 😃🍻
I often use both fresh onions and garlic with the dried versions , to renforce there flavours and widen there flavour profiles. Simlar to using canned tomatos and tomato puree in a recipe, the same flavours but just abit different. No hope of getting ribs like tat locally here least of all from a supermarket, but the sauce is a can do but with regular ribs. thanks for te recipe take care god bless.
I recently made your spicy red sauce from the chicken thigh video. With some of the leftover red sauce I added it to my patatas bravas sauce for that spicy kick. It was really good too. Gotta try those ribs. Thanks for the video.
I was about to be a smart-ass and comment that you could put herbs and spices like garlic, rosemary and paprika in the water, but a little research did reveal to me that your take on patatas bravas is pretty authentic. Big bits of clean fried tators with a sauce that has all the spice you'll need. Now to find me those Iberico racks.
8:12 ... the good old Peppermill Very good Club in Heerlen NL, in the 90ies :-D Sorry, but when a dutch man mention it, i have to react ^^ Good recipe btw
Another Great Video. I am Australian, love the real BBQ tips. Can you do a video on BEANS, I see so many different American BBQ meals that have BEANS as a side, PLEASE 🤗
What size of shirt does Morrison wear? I saw a few of your videos where you commented that he was wearing a sorry ass Alabama Crimson Tide shirt. I'll send him a few Auburn Tiger shirts. WAR DAMN EAGLE!
For 8euro i am sure they are not made of acorn-fed iberian pork(cochino iberico de bellota) for so big ¨costillar¨ or they are just low quality or they are from normal white pig. Real ribs are made from black Iberian pig and can be smoked on fire only with salt and quickly so that they release the smell of the weevils that these pigs eat and it smells AMAZING
That’s now my parrents from Europe cook ribs, yuck! Don’t get me wrong, any rib is a good rib but having had smoked ribs from the Southern USA I could not eat those ribs. Ok I would take a few bites. The potatoes look amazing by the way.
La Chinata gerookte paprika poeder. Mijn persoonlijke mening DE beste paprikapoeder ter wereld! Als je die een keer gebruikt hebt wil je niks anders meer. Zoveel meer smaak dan de rest van de merken.
Classic mistake here. You made no where near enough of the Patatas Bravas! Looks like a lovely and delicious plate, so just add rugby on the TV and cold beer.
la paprika es lo mismo que el pimenton, de diferente calidad puede, y no es ahumada como el pimenton ahumado español, pero no dejan de ser el mismo producto.
I'm around 16 minutes or so into the video and found something funny to me. When you say potato you use a kind of British pronunciation, yet when you said tomato you used a similar American sound...? Very funny to me living in America. Why the difference in the "a" sound? The only difference in the two words is are the p vs t, and t vs m letters. The British say both words the same as you did with potato. Is this a Dutch thing? Don't get me wrong please, I found it intriguing and was curious. I love hearing other cultures talk and want to just enjoy the sounds. Great videos by you, been subbed for a year or more.
I don't think you're going to stop any dripping by leaving the membrane on if you keep flipping around those ribs. Just rip it off, these ribs are fatty enough not to dry out when slow cooked, which is in fact the only good way to prepare these because they really are too fatty to grill over a high fire. Also, I don't think patatas bravas are supposed to be deep fried but rather baked in a fair amount of oil. What I like to do myself, and that's not standard as well, is to add hot paprika (or a combination of sweet paprika and cayenne powder) to the water that I precook the diced potatoes in. I cook the potatoes for 10-12 minutes and then set them aside for half an hour before I bake them in a pan with about 5mm of olive oil and butter.
I tought that you were american when I was watching your video for the first time. but then you are using celcius rather than fahrenfeit, until I look in about section of your RU-vid profile..
@@boomstickpd79 Oh, then its expensive but its not insane, ive seen around 700 EUR here in Spain for super top quality ones. Doubt it was the same tho, you gotta watch for 5J label if you want the best of the best.
