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I like the crazy song structure too. Reminds me of how TDWP use to make songs.

BRING BACK BIG BOX PC GAMES!!

That’s a 10.5

1

The weirdest accent

Killer

Greece everywhere

I'll stick with 3-2-1 as fall-off-the-bone is a huge part of what makes them awesome!

Nah. Way too much grease.

Keep trying

It hurts to watch them squeeze the juice out of the meat.

Looks soggy as ish i'd give it a 2/10

That looks great!

Ngl that looks disgusting

Where can I buy that smoker!!!

It's up there my friend.

Definitely EPIC!!! 😊

If it’s lemony I won’t like it

Oil burger

There is a H in herbs

Why is everyone smashing their burgers on the grill? Just do it before the grill. Then season it so you are not losing all your seasoning.

This looks very good. I am gonna give it a try! Hertog jan, great choice aswell. Eet smakelijk Roel en goed bezig😊

Greeezeeeee

Could you use pork shoulder cut up for this recipe, might have trouble sourcing rib tips

Squeezing out the juices is idiotic

A burger is a burger.

ewwwwwwwwwwwwwwww

Baby backs for the win🏆

9 out of 10. You should have thinly sliced the onions with a mandolin slicer.

My cholesterol is good, so I’d devour that burger in an instant.

Looks good, BUT where is the counter balance weight on the lid? Would be nice addition, at least for kids and wife 🙂

Look good. Too bad it will give you colon cancer and heart disease. Maybe you should try a vegan burger.

dish name Kondro Bakar

OUTSTANDING

At least a solid 9, I would like one :)

That is a 0/10 burger

What bothers me most is emphasizing quality of apple juice but pouring it into medium quality ketchup…

no seasoning for the meat?

About a month and a half ago I purchased a six pound bone in rib roast. As I usually do, I wrapped it in about three layers of cheesecloth, a little trick I learned from Alton Brown. then put it in my spare beverage refrigerator to dry out for about a week before roasting it. We have two of those small glass front beverage refrigerators, but the one located in our upstairs loft is rarely ever opened. At most we might grab a bottle of water out of it like once or twice a week. However, each time I wanted to make this standing rib roast, something always came up and I wasn't able to make it for dinner, so I just left it in the refrigerator wrapped in cheesecloth. Two weeks went by and by then I just figured it had to be spoiled, and I'd be throwing it out, wasting around $100 worth of meat. However, I actually forgot to throw it out and didn't realize it until yesterday. Well, today is trash day, and since I was up extra early, I figured I'd go grab the thing out of the fridge and walk it out to the dumpster. However, when I pulled it out of the fridge, and gave it a smell, expecting it to smell like a rotting corpse, it didn't smell like anything. So I unwrapped it, and discovered it looked dark and dried out, like every 45 day dry aged ribeye I'd ever seen; pretty much exactly like the one you dry aged in your dry age cabinet. I cautiously began carefully carving away the dried outer pellicle, while STILL experiencing no smell at all. After carving away all of the pellicle, I cut it up into two inch thick individual steaks, seasoned each one with salt, pepper and granulated garlic, and then finally individually vacuum sealed each one. They're now going to rest overnight in my main refrigerator, so tomorrow night we can experience 45-ish day dry aged steaks for the first time ever. I think I'm going to sous vide them at 128 degrees for two hours and then finish them off by searing them on the gas grill. I have zero doubt these are safe dry aged steaks, and I can't wait to try them. In other words, here's another technique. The cheesecloth technique. Simply pat the meat dry with paper towels, wrap the meat in cheesecloth, I use three layers, put it on a rack over a pan, and let it rest in a barely used temperature controlled refrigerator for 45 day. It seems to have done the rick for ours.

As an Indonesian it's such a heartwarming feeling watching you. Uncle Roger need to see this!

Just cook it first in a normal oven wrapped in foil and then transfer to the BBQ.. no need for the long process wrapped in plastic on a bbq👍

And wolf steak counts?

Wrong

It looks like a nice decent smoker. But is it me or did they forget the slider in the door in the fire chamber for adjusting your oxygen intake in the production design?

What? No coal grate? That's a basic fire management necessity. That fire Is gonna die and smolder fast without one.

💯. Good one sir . If no one told you today..your eyes are beautiful

Rich people with stuff can pretend they can cook.

I would rather eat fall off the bone ribs. But that just me. Make them the way you like them. You're the one eating them. Great video

Those onions are not diced

How do you make the sauce?