I love grilling steaks with the reversed sear technique, but the recipe is what makes these rib eyes steak awesome.

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Recipe:
* Let the steaks get to room temperature
* Give them a little rub with olive oil
* Put on your favourite beef dry rub, my favourite is Todd's DIRT. Or just use pepper and salt.
* Smoke the steaks over indirect heat untill they get a nice brown colour.
* Grill them over direct heat
* Flip the steaks only once
* Test with your finger to see if the steaks are done. If you find this difficult than use a thermometer.
* When the steaks are done let them rest for the same time that it took to grill them.
* Sprinkle the steaks with lemon juice and olive oil (just a few drop of lemon juice)
* Enjoy my version of the perfect steak!



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Artist: Chris Gibbons Check out PITMASTERX.COM for more information on this video

Beef Jerky on the big green egg

I love making beef jerky on the big green egg. Its easy to do and tasted great.
You can never make enough. - Pitmaster X

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This video recipe shows you how to make amazing beef ribs. I was inspired by the amazing ribs website and my butcher who sold me this wagyu beef rib.

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Recipe
- Prepare your dry rub
- Take of the fat from the top of the Flat Rib
- Take of the membrane
- Add woodchips to your bbq
- Smoke the beef rib at 225 degrees Fahrenheit or 110 degrees Celsius
- Smoke for 5 hours, check half way if you like the color of your beef rib.

Ingredients
1,5 kg Flat ribs
Hickory woodchips

Dry Rub
3 tablespoon coarsely ground black pepper
2 tablespoons table salt
1 tablespoon granulated white sugar
1 tablespoon onion powder
2 teaspoons garlic powder
2 teaspoons chili or ancho powder
1 teaspoon chipotle or cayenne powder

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Artist: Tom Quick / Martyn Bentley Check out PITMASTERX.COM for more information on this video

Great recipe on how to grill a T-Bone steak and have a lovely pasta side dish.

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Recipe for this lovely T-Bone steak and pasta side dish:

Ingredients:
- 3 fingers thick T-Bone Steak
- Salt and pepper
- Pasta (tagliatelli)
- Roma cherry tomatoes
- olive oil
- Basil

How To:
- Cook the cherry tomatoes in the olive oil, basil with salt and pepper. (pasta sauce)
- Cook the pasta (not complete cooking time.)
- Add the pasta to the pasta sauce
- Sear the steak over a hot fire
- Let the steak rest on the pasta over indirect heat
- When the steak reaches 54 degrees take it off the pasta and cut it.
- Enjoy


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Brisketpoint on the big green egg.

This really is a great piece of meat. - Pitmaster X

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Beef jerkey is one of my favourite snacks to go with a beer.

This is one of the best beef jerky recipes I have tried.

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Recipe:
* mix the ingredients for the marinade
* Simmer it down to 1 1/2 cup
* Let the marinade cool down
* Slice the beef in to thin slices
* Put the marinade and the beef slices into a ziplockbag
* Let it marinade over night
* Dry the beef between papertowels
* Place the beef strips on a grate and dry them in the barbecue at 122 degrees fahrenheit or 50 degrees celsius.

Ingredienst:
- Cola 1 cup
- Honey 1/4 cup
- White balsamic vinegar 1/3 cup
- Soy sauce 1/3 cup
- Salt 1 tablespoon
- Smoked paprika powder 1 teaspoon
- Onionpowder 1 teaspoon



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Title: Cockroach
Artists: Tom Quick & Martyn Bently - Pitmaster X

My favourite fresh herb mix battles with Todd's DIRT for poll position in my kitchen cabinet
The outcome of this battle really surprised me! - Pitmaster X

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The Bludawg Salsa Burger

My wife said: "This is the best burger I ever had". Personally I think the X burger is the best burger I ever had, but this burger deserves a second place.

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What makes this burger so great?
1. Home ground beef.
2. Salsa de Arbol
3. Finley chopped toppings

Do you want to know the recipe for this salsa check out this link!
www.youtube.com/watch?v=qwaasAhYsvw


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Playlist: Dubstep, Techno, Electro
Title: 7 SKIES -- Jazz | Creative Commons | Royalty-Free Music for Download
Artist: DanO
Copyright: DanO Licensed to the public under creativecommons.org/licenses/by/3.0/ Verify at www.danosongs.com - Pitmaster X

Filet mignon is one of the best pieces from the cow. Its a real treat and will make your dinner guest smile. Do you want to know more about how to barbecue on the big green egg mini? Check out my blog pitmasterx.com

Make sure to look me up on facebook as well www.facebook.com/#!/PitmasterXBBQ

Ingredients:
- Beef Tenderloin
- Bacon
- Olive oil
- Salt & Pepper

How To:
- Clean up the tenderloin
- portion the tenderloin
- wrap the filet mignon in bacon
- Salt & Pepper on both sides
- Grill on both sides
- Place the filet mignon over indirect heat until the core temperature reaches 54 degrees Celsius or 130 degrees Fahrenheit
- Let the filet Mignon rest a few minutes before you serve it.

Ejoy the feast

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Artist: Terry Devine-King

The best home made carpaccio you ever had. This is meatlovers paradise. Raw, melt in your mouth meat recipe. Check out my other video and go to pitmasterx.com


Make sure to look me up on facebook as well www.facebook.com/#!/PitmasterXBBQ

Ingredients:
- Beef Tenderloin
- Olive oil
- Salt & Pepper
- lemon juice
- watercress
- Parmesan cheese

How To:
- Clean up the tenderloin
- Slice in thin cuts
- place the slices on a plate and sprinkle on the rest of the ingredients
- Serve the carpaccio with a salade.

Ejoy the feast

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Artist: Blair Booth

Beef Noodle soup is one of the healthiest meals you can get. This is a video recipe on how to make RAMEN NOODLE SOUP. It will show you how to make your own. Check out pitmasterx.com for more videos.

Make sure to look me up on facebook as well www.facebook.com/#!/PitmasterXBBQ

Ingredients:
- Beef filet (lean beef)
- Beef stock
- Fine chopped paksoi
- Fine chopped red onion
- Grated garlic
- Grated Ginger
- Fine chopped red pepper
- Slices of lime
- Taugé
- Hard boiled eggs
- Cilantro

How To:
- Chop the vegetables
- Grate the garlic and the ginger
- boil a couple of eggs
- Boil the noodles
- Grill the beef
- Heat the beef stock
- Place noodle in a bowl and add vegetables and herbs.
- Poor in the stock until 2/3 is submerged
- Cut the beef in to thin strips and add to the bowl
- Add the lime and boiled eggs
- Enjoy

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Artist: Christopher Ashmore

Tomahawk Steak Grilled to Perfection. Flame licked and crispy. Look at that Big Green Egg barbecue spit fire! Check out this How To video on a cowboy steak recipe.

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For more details check out the X BLOG

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Artist: Gareth Johnson / Chris Bussey Check out PITMASTERX.COM for more information on this video

SURF and TURF KUSHIYAKI video recipe - How To yakitori steak and shrimp サーフ＆ターフ串焼きビデオのレシピ

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Ingredients:
- Steak
- Shrimp
- salt and pepper
- garlic powder
- olive oil
- hoisin sauce (chinese barbecue sauce)


How To:
- Cut the steak in to cubes
- Place the shrimp and the steak on the skewer
- Sprinkle with salt, pepper, olive oil (garlic powder is optional)
- Let the skewers rest for 2 hours in the fridge
- Grill the skewers until the shrimp turn orange
- Brush on some hoisin sauce
- let the skewers rest 4 minutes


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Picanha Churrasco is one of my favorite bbq recipes - Check out this video recipe on how the make your own picanha roast or tapa de cuadril

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Picanha Charussco

Ingredients:
- Picanha
- Coarse salt

How To:
- Let the picanha come to room temperature
- Set your barbecue to direct heat. Try and keep the heat low, so the fat won't burn.
- Score the fat cap
- Pack both sides of the meat with plenty of salt.
- Grill the meat over direct heat, until the fats starts rendering of.
- When you have a nice brown color on your meat, place it over indirect heat.
- Cook it at about 180 degrees Celsius or 350 degrees Fahrenheit until it reaches 52 degrees Celsius core temperature (125 degrees Fahrenheit)
- When its cooked let it rest for 10 more minutes
- Slice against the grain and serve with chimichurri

Enjoy

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Pinchos de Mojo - Excellent Skewers for a summer barbecue. Check out this video recipe and see how to make your own.

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Recipe:
Ingredients:
- ½ cup olive oil
- 3 garlic cloves chopped fine
- Juice from 3 limes
- Juice from 1 orange
- 1 teaspoon cumin
- ½ teaspoon ground oregano
- 1 ½ teaspoon salt
- ½ teaspoon ground black pepper
- tablespoons chopped flat parsley
- Flank steak

How To:
- Mix all the ingredients, except for the flank steak
- Slice the flank steak in to ¼ strips against the grain
- Marinade the flank steak strips for 2-4 hours
- Put the strips on a wooden skewer
- Grill the skewers on each side for 1 minute while brushing on the left over marinade


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Thanks to Jurgen David I got to enjoy is excellent steak. This is food for the gods! Dry aged T-bone steak is a real show and it tastes so heavenly. Just a little salt is needed to boost the beefy flavor. So check out this videos recipe on how to grill your own.

Thanks to Jurgen David I got to enjoy is excellent steak

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This a easy an excellent video recipe for a marinated steak. In this video I will show you how to prepare a hanger steak and marinate it.

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Hanger steak with chilli pepper marinade

Ingredients:
- Hanger steak

Ingredients for the marinade:
- 4 fresh green stalks thyme
- 1 red chilli pepper
- 3 cloves of garlic
- 1 tablespoon coarse salt
- 4 tablespoons olive oil
How To:
- Chop the ingredients for the marinade fine
- Grind them into a paste, you could also use a kitchen machine
- Take out the centre sinew from the hanger steak
- Marinade the steak for 4 hours
-Grill the steak to your liking over direct heat.

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HOW TO SMOKE BRISKET - BRISKET VIDEO RECIPE
In this video I will show you how to smoke a brisket. I will also show you the perfect brisket dry rub.

Do you live in The Netherlands? Order these awesome steaks at beef&steak - www.beefensteak.nl/en/
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Ingredients:
- a whole packer brisket
Dry Rub ingredients:
- 1/2 Cup Coarse salt
- 1/4 Cup coarse ground pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon mustard powder
- 1 tablespoon dried celery leaves
- 1 teaspoon thyme


How To:
- Remove hard fat from the brisket, this will not render of during the cooking proces.
- Mix the dry rub ingredients
- Apply the dry rub to the brisket
- Set up your barbecue for smoking at 110 degrees Celsius or 225 degrees Fahrenheit.
- Smoke the brisket until it reaches a core temperature of 96 degrees Celsius or 205 degrees Fahrenheit
- Wrap the brisket in tinfoil
- Place the brisket in a cooler or in an oven at 80 degrees Celsius or 175 degrees Fahrenheit. Let it sit there for at least 2 hours.
- Carve the brisket against the grain



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I am big meat head.... this Angus bone in ribeye is my favorite cut. This time Ralph de Kok grilled it and added an onion sauce and roasted tamatoes!!!

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More info on Ralph de Kok
* a video of Ralph in action - www.youtube.com/watch?v=DaF-Vj4xdRg
* Ralph's website (sorry only in dutch) - ralphdekok.nl/

Expert level: Novice

Total cooking time: 1 hour and 54 minutes
Preparation time 30 minutes
Cooking time 1 hour and 24 minutes

Ingredients:
CÔTE DE BOEUF - 1 cut
Onions - 4 pieces
Rice vinegar - 2 tablespoons
Olive oil - 1 tablespoon
Mini tomatoes - 2 branches
Salt plank - large piece
Rosemary - 1 twig

Planning & Schedule:
1h54m - Start up your barbecue and let it the coals become sizzling hot.
1h24m - Roast the onions and let the cool down again
1h4m - Sear the Côte de boeuf
56m - place the côte de boeuf on the salt plank at 180 Celsius or 350 Fahrenheit
16m - Clean, puree the onions and add, salt & pepper, rice vinegar and olie oil.
11m - Let the Côte de boeuf rest
10m - Roast the tomatoes in the juices of the Côte de Boeuf
0m - Serve it alll of and sprinkle some salt on the Côte de Boeuf


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Title: Better than you2
Artist: Barry Gledden

BIG ASS T-BONE STEAK!! Reversed sear on a cast iron pan
I just can't get enough of those wagyu steak. The flavor is amazing! ..and there are so many ways to cook a steak.

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* Post your picture of this recipe on the PITMASTERX facebook forum - www.facebook.com/groups/pitmasterxforum/

* Salt flakes - amzn.to/1CTCGuH
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* Get a ProQ smoker - amzn.to/1TVKMak
* Get a fillet knive - amzn.to/1gRxWeZ
* Get a carving knive - amzn.to/1TVL0hA
* Get a instant read thermometer - amzn.to/1el86Oz

* Fermented Peppercorns - www.exclusivebliss.com/
* Steak - www.beefensteak.nl/en

Recipe

Ingredienst:
- Wagyu T-Bone +/- 1 kg
- Maldon salt flakes
- Fermented pepper corns

How To:
- Set up your barbecue or smoker for smoking
- Smoke the steak over indirect heat with a temperature of 110 Celsius or 225 Fahrenheit unitl the core temperature has reached 118 degrees Fahrenheit or 48 Celsius.
- Pre heat a cast iron skillet
- Sear the steak on a cast iron skillet unitl the core temperature has reahed 130 Fahrenheit or 54 degrees Celsius.
- Let the steak rest for at least 5 minutes
- Slice and serve with fermented peppercorns


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Title: Truth 3
Artist: Pete Masitti

I LOVE RIBS & I LOVE BEEF - This is the perfect combination the flavor of the meat is strong. By smoking it Low and slow it turns out so tender, its perfect.

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* Get dark brown can sugar - amzn.to/1Os3RND
* Get a carving knive - amzn.to/1TVL0hA
* Get a instant read thermometer - amzn.to/1el86Oz

* My ribs dealer - www.beefensteak.nl/en

Recipe

Ingredienst:
- Rib Chuck 1 per person
- Dry Rub

Dry rub ingredients:

- 1/4 cup paprika powder
- 1 tablespoon chili powder
- 1 tablespoon dark brown can sugar
- 1 tablespoon salt
- 1 teaspoon garlic powder
- 1 teaspoon fine ground black pepper
- 2 teaspoons cayenne pepper

How To:
- Mix the dry rub ingredients
- Setup your smoker to smoke at 225 degrees Fahrenheit or 110 Celsius.
- Add 2 wood chunks to the smoker
- Sprinkle olive oil in the rib
- Sprinkle on the dry rub
- Smoker the rib until the meat has reached about 80Celsius of 175 Fahrenheit. This will take about 2 hours
- Wrap the rib in foil and let it rest for 10 minutes


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Title: Mother Trucker
Artist: Adam Drake

BURGERS amongst BRUGERS, this one will score BIG!! Check out the video recipe, give it a try and let me know what you think!

Need a burger press ? - amzn.to/1S8reNc
Or a jalapeño corer? - amzn.to/1G6LoQD

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Bestel je wagyu burgers op www.beefensteak.nl

Recipe:
Ingredients:
- Wagyu patty or a agyu steak (which you can grind into a burger)
- Burger buns
- Lettuce
- sweet onion
ingredients for relish :
- 500 gr tomatoes chopped fine
- 1/2 jalapeno deseeded(low heat) or 1 jalapeño deseeded for medium heat or 1 jalapeño including seeds for high heat
- 2 garlic cloves chopped fine
- 4 sweet and sour pickles chopped fine
- 1 tablespoon olive oil
- 3 tablespoons white vinegar
- 1 tablespoon sugar
- salt and pepper to taste

How To:
- Mix the relish ingredients and let it sit for 30 minutes, the salt and sugar will draw fluids from the tomato and jalapeño's.
- Seperate the fluids from teh relish
- Grill the burgers
- Brush the buns with olive oil and crispen them over direct heat
- place lettuce on the bottom part of the bun, this will keep the bun from becomming moist.
- place some thin sliced sweet onion on top of the lettuce
- place the burger on the onions and finally add on the relish
- serve some relish on the side as well.. you will love it so much you want more. :D

SUPERLICOUS!!

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Title: Feeling Good
Artist: Phillip Guyler

Now thats something huh. My buddy Marco showed it to me and I just had to share it with you guys. Hope you enjoy the video!

Looking for a braai? Get your homefires braai at hhtp://www.comforttrade.nl

or maybe you need a BIG ASS SPATULA like mine - amzn.to/1eiKaf1

How To
- Start your homefires braai or broiler, set it up to maximum heat.
- Let your steak come to room temperature
- sprinkle on some salt
- Place the steak under the fire box, or under the broiler.
- Flip it when you get a nice crust
- When you have an amazing crust on both sides, let the steak rest
- Slice and enjoy


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Title: Swap Dog
Artist:Tom Quick

BACON MEATBALLS stuffed with CHEESE - You know you will have to try and make these just by reading the title.

Get your meatballer here - amzn.to/1Nhcm15
Get your cutting board here - amzn.to/1O3L7q1
Get your barbecue sauce here - amzn.to/1NTWIbW

Recipe :

Ingredients
- 500 gr minced meat
- 1 egg
- crumbled rusk
- 20 mozarella salade balls
- 20 slices of bacon
- 2 tablespoons BBQ dry rub (use Don Marc's Pig Wings)
- BBQ Sauce

How to:
- Mix the, egg. minced meat, crumbled rusk and dry rub
- Mix until you have a smooth consitency
- Take bit of the minced meat and flatten it in your hand
- Place a mozarella ball in the middle and form it into a ball
- Roll it in the palm of your hand until the surface becomes smooth
- Roll the meatball in a slice of bacon
- Smoke the meatballs in the barbecue of or in the overn 180 degrees Celsius or 350 degrees Fahrenheit. This will take about 15- 20 minutes.
- Brush on some BBQ sauce and let it sit on the barbecue for another 5 minutes
- Enjoy these bacon balls with a cold one and some friends !!

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Title: Travelling man
Artist: Jeremy Sherman

FLAT IRON STEAK seared on the a SALT PLANK - another great way to grill a steak on your weber kettle. salzplanke

Get your salt plank on amazon - amzn.to/1O72GE3
Get a salt plank holder on amazon - amzn.to/1CmtU1d

For my dutch viewers: Haal je flat iron steak bij www.beefensteak.nl

Recipe :

No recipe recuired


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Title: Never look back
Artist:Barrie Gledden

PORK BELLY SATAY - The ultimate asian snack. This sauce is really something else. Home made satay and peanut sauce is the best.

Expert level: I know how to set my grill to low heat

Total cooking time: 24 hours 20 minutes
Preparation time 24 hours 10 minutes
Cooking time 0 hours 20 minutes

Suggested tools USA:
Wusthof skewers - amzn.to/1YaL5RU
Hand blender - amzn.to/1UFeXmR
Napoleon TravelQ pro - amzn.to/1PigU4o

Suggested tools GER:
Bratenspieß - amzn.to/1RXKcoN
Stabmixer - amzn.to/1RXKxrt
Napoleon TravelQ pro - amzn.to/1RXJub8

Pork Belly - 600 gram

Ingredients marinade:
Shallots - 3 pcs
Garlic cloves - 2 pcs
Ginger - 4 slices
Coriander powder – 2 teaspoons
Cumin powder - 2 teaspoons
Turmeric - 1 teaspoon
Salt - 1 teaspoon
Sugar - 6 tablespoons
Sweet dark soy sauce – 1 tablespoon
Peanut oil - 4 tablespoons

Ingredients Peanut Sauce:
Shallots - 2 pcs
Garlic cloves - 3 pcs
Ginger - 3 slices
Chili peppers - 1 pcs
Light soy sauce - 1 tablespoon
Peanut oil - 3 tablespoons
Sugar - 4 tablespoons
Ground peanuts - 250 grams
Hot water - 250 ml

How To:
24h20m – remove the skin from the pork belly
24h15m – cut the pork belly into 1 inch strips
24h10m – Place the marinade ingredients in the food processor and blend them into a smooth paste
24h00m – Mix the pork belly with the marinade and let it marinate for 4 - 24 hour
01h10m – place the pork belly on the skewer
01h00m – Start your barbecue and set it up for direct grilling (low heat)
00h50m - Put the, Shallots, Garlic cloves, Ginger, Chili peppers, Light soy sauce, Peanut oil and Sugar in the food processor and blend it into a smooth paste
00h45m - Roast the ground peanuts in a pan
00h35m – Add the spices from the food processor and the 250ml water to the peanuts
00h30m – Let it simmer for 20 minutes and add water to keep it in the right consistency
00h10m – Grill the pork belly over a direct heat
00h00m – Enjoy this feast!!!

X's social media
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Title: Road Rocket
Artist: Adam Drake

BACON & CHEESE STEAK BURGER - This is taking a home made burger to the next level. All good things combined, bacon, cheese, steak.

Total cooking time: 0 hours 50 minutes
Preparation time 0 hours 30 minutes
Cooking time 0 hours 20 minutes

Suggested tools USA:
Kitchen Aid grinder - amzn.to/28NIKvh
Griddle plate - amzn.to/28MKbY5
Napoleon TravelQ pro - amzn.to/1PigU4o

Suggested tools GER:
Griddle - amzn.to/28PMKvq
Meat grinder - amzn.to/28Xr1iX
Napoleon TravelQ pro - amzn.to/1RXJub8


Ingredients:
Rib eye steak - 1 for each burger
Wasabi lettuce - a hand full for each burger (www.specialtyproduce.com/produce/Wasabi_Arugula_7856.php)
Cheese - 2 slices for each burger (I used smoked cheese)
Bacon - 2 strips for each burger
BBQ Sauce - 1 tbsp for each burger
Red onion - a couple of thin slices for each burger

How To:
00h50m - Start your barbecue and let the griddle come up to temperature (180 degrees Celsius or 350 Fahrenheit)
00h45m - Grind the steak in the meat grinder. Make sure the steak and the grinder parts are cooled.
00h30m - Form the patty very loosely on a sheet of baking paper. If you pack the burger too tight it will deform and the baking paper makes for easy handeling
00h20m - Crispen the burger buns
00h15m - Grill the brugers and the bacon
00h07m - Melt the cheese
00h05m - Assemble the burger and Enjoy the best burger you ever had!!!

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Title: Prawn in the USA
Artist: Simon Anderson

CHAR SIU PORK ROAST - BRAIDED PORK BELLY - Char Siu marinade and pork belly are match made in heaven. With this new way to present your pork belly, you will have a star dish.

Scott's channel - www.youtube.com/user/TheScottReaproject

Total cooking time: 6 hours 10 minutes
Preparation time 5 hours 45 minutes
Cooking time 0 hours 25 minutes

Suggested tools USA:
Napoleon Triumph -amzn.to/29B42cH
Needle - amzn.to/29axlSK
Char Siu marinade - amzn.to/299Mib6

Suggested tools GER:
Napoleon Triumph - amzn.to/29jOTjB
Needle - amzn.to/29jOWvu
Char Siu marinade - amzn.to/29jPjGs

Ingredients:
Pork Belly - 1500 gr. ( makes 5 pita breads)
Char siu marinade - 1 jar
Lettuce - 1
Pita bread - 5 pieces

How To:
06h10m - Remove the rind and skin of your pork belly and slice it into 3 strips. Braid the pork belly and ty it up
06h00m - Marinate the pork belly with char siu marinade
01h10m - Start up your grill... set it to grill over a direct low heat.
00h25m - Grill the pork belly until the core reaches 65 Celsius or 150 Fahrenheit
00h10m - Let the pork belly rest and slice it up.
00h00m - Enjoy !!!

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Title: Freight Train
Artist: Alexis Smith

PORK PICANHA - Picaña Rotisserie - Mojo sauce recipe - Picanha is one of the greatest dishes you make on the barbecue. So far its mostly popular in the beef version, why not a pork version. It does need its own sauce to accompany it.

Expert level: I own a rotisserie or a large skewer

Total cooking time: 1 hour 20 minutes
Preparation time 1hour 00 minutes
Cooking time 20 minutes

Ingredients:
Pork Picanha - one cut ( feeds 2 or 3 people) - www.beefensteak.nl/nl/hollands-wroetvarken-staartstuk.html
Salt flakes - 5 tablespoons

ingredients for the Mojo Sauce
Garlic cloves - 4 pieces
Olive oil - 200 ml
Orange juice - 200 ml
Lemon juice - 50 ml
Flat leaf parsley - 3 tablespoons
Salt - 1 tblespoon
Black pepper - 1 teaspoon
Ground cumin - 1 teaspoon
Oregano - 1 tablespoon

Suggested tools:
Carson Rodizio - carsonrodizio.com/
Jar - amzn.to/1Sj39r5
Olive oil - amzn.to/1Qsol9j

Planning & Schedule:
01h20m - Start your barbecue and set it up for rotisserie action.
00h35m – Mix the ingredients for the sauce, shake it and set it in a cool place
00h30m – Cut the picaña in to steaks and place them on a skewer
00h25m – Rub the steak with salt flakes
00h20m – Roast the picaña steak until the outside is cooked. Slice of the outer layer and roast it again with more salt.
00h00m – Serve the pork picaña with the mojo sauce


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Title: Inspire
Artist: Alex Arceleo

HOW TO SMOKE PULLED PORK - In this video I will show you how to smoke pulled pork on the weber kettle using the GrillaQue.

Get your pork picnic at Beef & Steak - www.beefensteak.nl/nl/livar-picnic.html

GrillaQue - I have made a special deal for my viewers. When you order a GriillaQue with the code PMX you will get a free measuring tool. - www.changonbbq.com/#!purchase/...

Expert level: I did my ribs... its time to step up the game

Total cooking time: 9 hours 00 minutes
Preparation time 1 hour 00 minutes
Cooking time 8 hours 00 minutes

Ingredients:
Pork picnic - 1 cut
Pork Barbecue Rub - 1 pouch
Olive oil - 5 tablespoons
Apple juice - 1 cup

Injection mixture:
Salt - 1 tablespoon
Sugar - 1 tablespoon
Apple juice - 1 cup
White balsamic vinegar - 1/4 cup

Suggested tools:
Oak Smoke Wood - amzn.to/21ZsgFu
Thermometer iGrill2 - amzn.to/1VBpOj3
Gloves - amzn.to/1q9Xnwx
Kitchen spray bottle - amzn.to/1qwTwL2

Planning & Schedule:
09h00m - Mix the ingredients for the injection mixture
08h50m - Rub the pork picnic with the olive oil and the pork rub
08h45m - Start up your weber kettle and set it to smoke at 110 degrees Celsius of 225 Fahrenheit
08h00m - Place the pork picnic on your weber kettle
06h00m - Spray your pork picnic with apple juice and add another woodchunk
05h00m - Spray your picnic with apple juice, addd more briquettes, add water to your grillaque and add another woodchunk
03h00m - wrap the picnic on tinfoil and place it back on the weber kettle
00h00m – Pull the picnic, chop and mix it with the juices!! Enjoy the feast!

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Title: Fight Time
Artist:Barrie Gledden

THAI SAUSAGE RECIPE - Want to try some completely different sausage flavors? Give this thai version a try. You will not be disappointed that's for sure! Jan Dirk Zonnenberg did an excellent job!

Expert level: I am ready for the next level of barbecue

Total cooking time: 1 hours 20 minutes
Preparation time 0 hours 50 minutes
Cooking time 0 hours 30 minutes

Ingredients:
Kaffire lime leaves - 6 pieces
Lemon grass - 6 stalks
Galanga (laos) - 2 tablespoons
Kurkuma - 1 tablespoon
Shallot - 2 pieces
Garlic clove - 1 cloves
Red curry paste - 2 tablespoons
Fish sauce - 1 tablespoon
Light soy sauce - 3 tablespoons
Madam janet pepper - 1 piece
Sugar - 2 teaspoons
Pork minced meat - 800 gram
Pork belly - 150 gram


Suggested tools US:
Sausage stuffer - amzn.to/1ras3P4
Sausage casing - amzn.to/22Zpknk
Meat grinder - amzn.to/22ZpueE
Red curry paste - amzn.to/1rasxos

Planning & Schedule:
01h20m - Start up your barbecue or smoker and set it to smoke at 140 degrees Celsius or 280 degrees Fahrenheit
01h10m - Coarse chop the sausage spices and grind them fine in a blender
01h00m - Mix the spices with minced meat
00h55m - Stuff your sausage
00h40m - Twist and ty the sausage
0h30m - Smoke the sausage ..the are done when then reach a core temperature of 65 degrees Celsius or 150 Fahrenheit
00h05m - Let them rest for 5 minutes before slicing
00h00m - Enjoy your prime rib

Find out more about Jan Dirk Zonnenberg - Master Enjoyer
www.partyz.nl/
Facebook - www.facebook.com/PartyZ-185194288199061/?fref=ts
Instagram - www.instagram.com/meestergenieter/
YouTube - www.youtube.com/user/partyznl

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Title: Mystique
Artist: Chistopher Gozer

HOW TO ROAST A PIG -In this video I will show you how to prepare a pig stuffed with all pork goodness. When you ever have the chance to make this ... make sure you do!!

Expert level: I own a large barbecue and know how to work it!

Total cooking time: 5 hours 00 minutes
Preparation time 2 hours 00 minutes
Cooking time 3 hours 00 minutes

Ingredients:
Whole Pig (piglet) - 6-8 kg
BBQ Rub - 1/4 cup
Sausage stuffing - 2,5 kg
Fresh fennel chopped fine - 1 piece
Fresh thyme - 5 tablespoons
Pulled pork - 2 kg

Get your piglet at Beef & Steak - www.beefensteak.nl/en/

Suggested tools US:
Trussing needle - amzn.to/1Wb3BdW
Rotisserie - amzn.to/1Wb3DCl
Large cleaver - amzn.to/1T35jgx
Fillet knife - amzn.to/1T35kRn

Planning & Schedule:
05h00m - De-bone the piglet and mix the ingredients for the stuffing
04h40m - Stuff the piglet and sow it up
03h45m - Set your barbecue to indirect heat 160 degrees Celsius or 320 Fahrenheit and
03h00m - cook the piglet until the core temperature has reached 50 degrees Celsius or 125 Fahrenheit.
01h10m - Place you piglet on the spit and turn on the back burner. The piglet is done when the core temperature has reached 68 degrees Celsius or 150 Fahrenheit
00h10m - Slice the piglet in 1" thick slices
00h00m - Enjoy Roasted Piglet

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Music courtesy of Audio network
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Title: Lucky You
Artist: Terry Devine King

HOW TO ROAST A PIG -In this video I will show you how to prepare a pig stuffed with all pork goodness. When you ever have the chance to make this ... make sure you do!!

Expert level: I own a large barbecue and know how to work it!

Total cooking time: 5 hours 00 minutes
Preparation time 2 hours 00 minutes
Cooking time 3 hours 00 minutes

Ingredients:
Whole Pig (piglet) - 6-8 kg
BBQ Rub - 1/4 cup
Sausage stuffing - 2,5 kg
Fresh fennel chopped fine - 1 piece
Fresh thyme - 5 tablespoons
Pulled pork - 2 kg

Get your piglet at Beef & Steak - www.beefensteak.nl/en/

Suggested tools US:
Trussing needle - amzn.to/1Wb3BdW
Rotisserie - amzn.to/1Wb3DCl
Large cleaver - amzn.to/1T35jgx
Fillet knife - amzn.to/1T35kRn

Planning & Schedule:
05h00m - De-bone the piglet and mix the ingredients for the stuffing
04h40m - Stuff the piglet and sow it up
03h45m - Set your barbecue to indirect heat 160 degrees Celsius or 320 Fahrenheit and
03h00m - cook the piglet until the core temperature has reached 50 degrees Celsius or 125 Fahrenheit.
01h10m - Place you piglet on the spit and turn on the back burner. The piglet is done when the core temperature has reached 68 degrees Celsius or 150 Fahrenheit
00h10m - Slice the piglet in 1" thick slices
00h00m - Enjoy Roasted Piglet

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Title: Lucky You
Artist: Terry Devine King

BACON FLAVORED RIBS - Smoked Iberico Belly Ribs - Iberico belly ribs are in a class of their own and with this bacon flavored recipe you have an absolute winner in your hands

Expert level: I know how my smoker works

Total cooking time: 4 hour 45 minutes
Preparation time 45 minutes
Cooking time 4 hour 00 minutes

Ingredients:
Iberico Belly Ribs - 1 rack per person
Olive oil - 2 tablespoons
Bacon flavored bbq rub - 5 tablespoons per rack

Ingredients Bacon Sauce:
Diced Bacon - 1/2 cup
Red onion - 1/2 cup
Ketchup - 1 cup
Apple cider vinegar - 1/2 cup
Brown Sugar - 1/2 cup
Worcestershire sauce - 1/4 cup
Chili powder - 2 teaspoons
Smoked paprika powder - 2 teaspoons
Salt - 1 teaspoon

Suggested tools:
Bacon Gooness Rub - www.amazon.de/Bacon-Goodness-Udenheim-BBQ-120gr/dp/B011S11UGW
Wusthof carving knife - amzn.to/21DU1TP
Smoke wood - amzn.to/1Qsc8Bt

Planning & Schedule:
04h45m -Start your barbecue or smoker and set it up for indirect heat. Temperature setting 110 degrees Celsius or 225 Fahrenheit.
04h15m – Remove the silver skin and cut the belly ribs in to a straight shape.
04h05m – Rub the ribs with olive oil and the bacon flavored rub
04h00m – Smoked the ribs for about 4 hours
01h10m – Render down the fat of the bacon by baking it in a pan.
00h55m – Separate the fat from the bacon
00h50m – Dice the red onion and soften it in the bacon fat
00h40m – Add the rest of the sauce ingredients, the bacon and let it simmer for 10 minutes
00h30m – Brush on the bacon barbecue sauce 2x during the last 30 minutes of smoking on the ribs
00h00m - Enjoy your butter and sage chicken

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Title: Warm Up Blues
Artist: Christopher Ashmore

LUMBERJACK STEAK - a very popular product from the Dutch Butcher shops. This recipe tastes so great you definitely have to give it a try - EXCELLENT BARBECUE RECIPE

Expert level: I know how to work a blender and grill a steak

Big thanks to Bert.. and if you can read Dutch, you have to check the original recipe - www.bbqgenootschap.nl/forum/index.php?topic=6569.0

Total cooking time: 0 hours 55 minutes
Preparation time 0 hours 45 minutes
Cooking time 0 hours 10 minutes

Shopping suggestions:
Braun blender - amzn.to/1PNB5MR
Or you are looking for that braai - www.homefires.eu/

Ingredients:
pork shoulder steaks - 3 piece
Bacon strips - 1 pack

Herb mix ingredients ( for 8 pork steaks)
Jalapeno peppers - 2 pieces
Garlic bulb - a bunch
Dill - a bunch
Basil - a bunch
Rosemary - a bunch
Parsley - a bunch
Thyme - a bunch
Salt - 20 grams
Oregano - 1 tablespoon
Olive oil - 1/4 cup olive oil

Planning & Schedule:
00h55m - Start grill or barbecue
00h40m - Take the leaves of stalks and grind down the ingredients for the herbs mixture down to a puree
00h30m - Make sure you take of the bone from the pork chop and brush it with the rub mixture. Then wrap it in bacon
00h10m - Grill the steaks over a low heat direct fire for 4 minutes n each side
00h00m - Give the steak a rest and enjoy your meal

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Title: Lumberjack
Artist: Phillip Guyler

BACON & EGG CUPS - BARBECUE BREAKFAST
Surprise friends and family with this barbecue breakfast recipe. Taste simply awesome and looks amazing.

Expert level: I know how to light my barbecue & cook an egg

Total cooking time: 4 hour 45 minutes
Preparation time 45 minutes
Cooking time 4 hours 00 minutes

Ingredients
Eggs - 4 pieces
Bacon - 4 strips
Sausage - 500 gram

Shopping suggestions:
Egg topper - amzn.to/1SWtniK
Egg cooker - amzn.to/1Oqko69
Baking paper - amzn.to/1OqkKK2

Planning & Schedule:
00h50m - Setup your smoker or barbecue for smoking at 350 degrees Fahrenheit or 180 degrees Celsius
00h40m - Boil the eggs for 6 minutes, when they are done. Let them cool down.
00h30m - Take the sausage out of its casing and start molding egg cups. Wrap the egg cups in bacon and peel the eggs to place them in the egg cups.
00h20m - Smoke or bake the bacon & egg cups for about 20 minutes.
00h00m - Enjoy

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Title: Ready to fight
Artist: Torjussen

MAC & CHEESE MEATBALLS - Sometime you just need a fix. This is the ultimate comfort food. Give this amazing barbecue recipe a try.

GrillaQue - I have made a special deal for my viewers. When you order a GriillaQue with the code PMX you will get a free measuring tool. - www.changonbbq.com/#!purchase/c1og7

Check out Klaus his channel - www.youtube.com/user/klausiatorv6
Klaus his rub - www.amazon.de/O-F-A-Rub-Klaus-grillt-Beutel/dp/B014FBZ4PU

Expert level: I know how to smoke

Total cooking time: 2 hour 00 minutes
Preparation time 1 hour 00 minutes
Cooking time 1 hour 00 minutes

Ingredients Mac and Cheese:
Macaroni - 250 gram
Butter - 50 gram
Flour - 5 tablespoons
Milk - 1 liter
Shredded cheese - 300 gram

Ingredients meatballs:
Ground beef - 500 gram
Egg - 1 egg
Breadcrumbs - 3 tablespoons
BBQ rub - 5 tablespoons
Bacon strips - 8 strips

Planning & Schedule:
2h00m – Make the make and cheese and let it cool down for easy handling
1h45m -Start your barbecue or smoker and set it up for smoking with hickory or other smoking wood. Temperature setting 110 degrees Celsius or 225 Fahrenheit.
1h10m – Assemble the meatballs
1h00m – Smoke the meatballs
0h00m - Enjoy this superlicous meatball

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Title: Just Chillin
Artist: Alexander Léstrange

Spit roast pork loin - Super Easy, super tasty recipe. I am sure you guys will love it. This barbecue recipe is always a winner.

Expert level: Never done it before

Total cooking time: 7 hours 25 minutes
Preparation time 6 hours 05 minutes
Cooking time 1 hours 20 minutes

Suggested tools:
Butchers twine- amzn.to/1Jsb1yE
Universal rotisserie kit - amzn.to/1QFgIkE
Carving set Wusthof - amzn.to/1JsbiS9

Ingredients:
Pork Loin - 1 piece
Salt and pepper - to taste

Ingredients for the brine
Water - 2 liter
Salt - 1/2 cup
Maple syrup - 2/3 cup
Garlic cloves - 4 pieces
Fresh ginger - 2 thumb
Orange juice - juice of one orange
Pepper flakes - 2 teaspoon

Ingredients for the glaze:
Honey - 1/4 cup
Apricot jam -1/2 cup

Planning & Schedule:
7h025m – Mix the ingredients for the brine and brine the pork loin for 6- 8 hours in the fridge
2h10m -Start your barbecue for direct heat with the spit roast on top.
1h25m – Wash of the brine and dry the pork loin. Carve the fat cap and sprinkle on salt and pepper
1h20m – Spit roast the pork loin until the core has reached 65 degrees Celsius or 150 Fahrenheit
0h20m – Mix the glaze and brush it on while the roast is still turning
0h10m – Take of the roast and let it rest for 10 minutes
0h00m - Enjoy this superlicous pork roast

Find out more about Harry
www.smokehousebbq.nl/
www.facebook.com/smokehousebbq.nl

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Title: Blues for Ronnie
Artist: Tim Garland

BACON & EGG CUPS - BARBECUE BREAKFAST
Surprise friends and family with this barbecue breakfast recipe. Taste simply awesome and looks amazing.

Expert level: I know how to light my barbecue & cook an egg

Total cooking time: 4 hour 45 minutes
Preparation time 45 minutes
Cooking time 4 hours 00 minutes

Ingredients
Eggs - 4 pieces
Bacon - 4 strips
Sausage - 500 gram

Shopping suggestions:
Egg topper - amzn.to/1SWtniK
Egg cooker - amzn.to/1Oqko69
Baking paper - amzn.to/1OqkKK2

Planning & Schedule:
00h50m - Setup your smoker or barbecue for smoking at 350 degrees Fahrenheit or 180 degrees Celsius
00h40m - Boil the eggs for 6 minutes, when they are done. Let them cool down.
00h30m - Take the sausage out of its casing and start molding egg cups. Wrap the egg cups in bacon and peel the eggs to place them in the egg cups.
00h20m - Smoke or bake the bacon & egg cups for about 20 minutes.
00h00m - Enjoy

X's social media
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Title: Ready to fight
Artist: Torjussen

Oh.. you guys are in for a treat. Pork Belly on the rotisserie makes your hart skip a beat. Looks good taste amazing! Excellent recipe for the holiday season.

Expert level: I've done it before

Total cooking time: 1 hour 55 minutes
Preparation time 30 minutes
Cooking time 1 hour 25 minutes

Ingredients:
Pork belly - 1 (serves 3 adults)
garlic cloves - 3 garlic cloves
fresh sage - a bunch
fresh rosemary - a few twigs
salt - 2 pinches for inside and 2 tablespoons on the skin
pepper - a pinch

Suggested tools:
garlic press - amzn.to/1QuM90g
wood chunks - amzn.to/1IgruW8
Cutting board - amzn.to/1IgrEg2

Planning & Schedule:
1h55m -Start your barbecue and set it up for direct grilling
1h25m - Cut the skin of the pork into cubes (only the skin)
1h20m - Braise the skin in a thin layer of boiling water for a minute
1h15m - slice in to the meat side of pork belly to help spread the herbs.
1h10m – Puree the garlic cloves, chop the fresh herbs and spread them on the meat side of the pork belly together with some salt and pepper.
1h05m - Roll up the pork belly and cut it in 2 pieces. Then place it on a skewer
1h00m - Let the pork belly roast over indirect heat until the core temperature reaches 65 degrees Celsius or 150 degrees Fahrenheit.
0h00m - Enjoy this superlicous meat!!


X's social media
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For my dutch viewers - haal je vlees bij www.beefensteak.nl/en/


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Title: Hold on 2 me
Artist: Barrie Gledden

SUNSHINE PORK STEAK - Iberico secreto the magic cut of pork. ...and what better way to kick it up with a nice mojo sauce. I need some sunshine how about you?

Expert level: beginner

Total cooking time: 55 minutes
Preparation time 45 minutes
Cooking time 10 minutes

Ingredients:
Iberico secreto - 1 (serves 3 adults)
Garlic cloves - 4 pieces
Olive oil - 200 ml
Orange juice - 200 ml
Lemon juice - 50 ml
Flat leaf parsley - 3 tablespoons
Salt - ½ teaspoon
Black pepper - 1/4 teaspoon
Ground cumin - ½ teaspoon
Oregano - ½ teaspoon

Suggested tools:
garlic press - amzn.to/1QuM90g
jar - amzn.to/1Ofu0QR
Barbecue tong - amzn.to/1QuMe4l

Planning & Schedule:
0h55m -Start your barbecue and set it up for direct grilling
0h45m – Puree the garlic cloves, make fresh orange juice and lime juice, chop the flat parsley and jalapeño pepper
0h40m – Mix the ingredients for the sauce and let it sit for half an hour
0h10m – Sprinkle salt on the iberico secreto and grill it, when its half way done brush it with the sunshine sauce.
0h05m – Brush it again when the Iberico Secreto is done, the meat rest and serve it with the sunshine sauce.
0h00m - Enjoy a very tasty piece of meat

X's social media
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For my dutch viewers - haal je vlees bij www.beefensteak.nl/en/


Music courtesy of Audio network
Royalty free music
Title: Mojo Nation
Artist: Bob Bradley

Surf and Turf is one of the best combination add wasabi to that and you get a great mix…. a little presentation and voila. Yaws will drop to the floor when you make this on the grill.

Expert level: Experienced

Total cooking time: 1 hour 40 minutes
Preparation time 45 minutes
Cooking time 55 minutes

Suggested tools
Griddle - amzn.to/1JZGqqZ
Fillet knife - amzn.to/1JZGUNN
Cutting board - amzn.to/1LcBlxa

Ingredients:
steaks, sirloin - 2 pieces with fat
Scallops - 12 pieces
Hoisin sauce - 4 tablespoons
Fresh wasabi - 1 plant base
pea shoots - 1 tablespoon
Mushrooms - 1 handful

Planning & Schedule:
01h40m - Start your barbecue
00h55M - Put salt and pepper on your steaks and start grilling them, they are done when they reached 54 Celsius or 130 Fahrenheit.
00h35m - Let the steaks rest and grill the scallops 1 minutes each side.
00h30m -Grill the mushrooms
00h20m - Separate the fat from the steak and cut into cubes, put some hoisin sauce on top.
00h15m - Put the scallops on the steak cubes, then a piece of the fat on it and drive a skewer through them
00h10m - Grate fresh wasabi and brush some on the fat
00h05m - Plate up the skewers dress it up withe the mushrooms and fine chopped pea shoots
00h00m - Enjoy

X's social media
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For my dutch viewers - haal je vlees bij www.beefensteak.nl/en/

Wine suggestion - gaivotawines.nl/shop/?product=alfaraz-branco-colheita-seleccionada-selected-harvest

Wasabi store for Europe - www.wasabi4you.com/
Wasabi store in the United States - www.thewasabistore.com/

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Title:
Artist:

This a very special cut of meat from the Iberico pig. Its called the iberico presa and it has outstanding marbeling of fat. Which makes for a very succulent pork steak.

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For my dutch viewers - haal je vlees bij www.beefensteak.nl/en/

Expert level: "I know how to cook a steak"

Total cooking time: 1 hours 35 minutes
Preparation time: 0 hours 55 minutes
Cooking time: 0 hours 40 minutes

Suggested tools:
De buyer Iron fry pan - amzn.to/1VSqenB
Quick read thermometer - amzn.to/1Owm8gH
Precision Tongs - amzn.to/1Ndcmg0

Ingredients:
Iberico Presa
Sauce ingredients for one plate
Chicken stock - 1/4 cup
shallot fine chopped - 2 tablespoons
Thyme - 4 green twigs
Capers - 1 tablespoon
Butter - 25 grams
Garlic - 1 clove
Garnish ingredients for one plate
Mini carrots - 3 pieces
Mini green asparagus - 3 pieces
Mini mushrooms - 3 pieces

Planning & Schedule:
01h35m Start your barbecue and chop the ingredients for the sauce.
00h50m Cut your iberico presa in 2 finger thick steaks let them come to room temperature.
00h40m Cook the mini carrots and asparagus and keep the warm
00h35m Fry the thyme, the garlic, the chopped shallot and the capers in the butter
00h25m Add the chicken stock cook it down a little when necessary
00h20m Grill the steak until it forms a nice crust then place it indirect
00h15m Let the steak sit over indirect heat until the core reaches 60 Celsius or 140 Fahrenheit
00h05m Let the steak rest and cook the mushrooms in the sauce
00h00m Enjoy your meal

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Title: Barren Lands
Artist: Terry Devine King

Ralph made us a great dish. Pork Belly with an asian twist. It really is a fantastic recipe. I hope you guys will enjoy it as much a I do


More info on Ralph de Kok
* a video of Ralph in action - www.youtube.com/watch?v=DaF-Vj4xdRg
* Ralph's website (sorry only in dutch) - ralphdekok.nl/

X's social media
Follow me on instagram - instagram.com/pitmasterx/
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Expert level: Experienced

Total cooking time: 10 hours
Preparation time: 7 hours 50 minutes
Cooking time: 2 hours 10 minutes

Sugested tools:
Cast Iron Skewers - amzn.to/1KSc62Z
Cedar planks - amzn.to/1PO4eDk
Hand blender - amzn.to/1KScFdp

Ingredients:
Pork Belly - 1 kg
Garlic paste - 3 tablespoons
Coarse salt - 1 tablespoon
Paprika powder - 1 tablespoon

Shrimp - 40 pieces (4 per person)
salt - a couple of pinches
pepper - a couple of pinches
red hot chilli pepper - a few thin slices per skewer
garlic paste - 1/2 teaspoon for each skewer
olive oil - 1 teaspoon for each skewer

Vurikake
Wasabi nuts - 75 gram
Yaki nori - 2 leaves
sesame seeds - 1 tablespoon

Sambal (hot sauce)
shallot - 1 pieces
red hot chilli peppers - 3 pieces
Coarse salt - 1 pinch
Olive iol - 1 tablespoon

Terriyaki sauce
shallot - 1piece
garlic - 1 clove
ginger - 1/2 thumb
chilli pepper - 1/2 piece
ketjap manis - 3 tablespoons
soy sauce - 2 tablespoons
mirin - 3 tablespoons
Chilli sauce - 3 tablespoons
dark brown sugar - 4 tablespoons


Planning & Schedule:
10h Score the pork belly, rub it with garlic paste, salt and paprika powder and let it marinate in the fridge.
3h Gebruik je een houtskool barbecue steek deze dan ruim van te voren aan.
2h10m Marinate the shrimp and place it in the fridge
1h10m Smoke the pork belly on cedar planks over direct heat.
1h Prepare the sambal 1.Grill the ingredients 2.chopp the ingredients fine 3. bake the ingredients, 4. cook the ingredients in water 5. blend the the ingredients into a paste.
0h45m Prepare the sauce 1.Chop the ingredients 2. bake the ingredients 3. add the sauces and suger let it caramelize and the separate.
0h30m Mix the Vurikake
0h15m Let the pork belly rest
0h10m Grill the shrimp
0h5m Plate up
0 - Enjoy your meal

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Title: Keep Rolling
Artist: Garreth Johnson

PULLED PORK WAFFLES & NUTELLA BARBECUE SAUCE - - I got challenged to come up with a nutella barbecue recipe for a competition. Well this is it. It has gotten the stamp of approval from X-junior! :D

X's social media
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Expert level: advanced

Total cooking time:
Preparation time:
Cooking time:

Sugested tools:
Cast Iron Waffle Iron - amzn.to/1Nb7DhX
But Rub for pulled pork - amzn.to/1OO1sAu
Bear claws for pulled pork - amzn.to/1RmdhMJ

Ingredients:
Pulled Pork
Pork but - 4 kg
Dry rub - 1 container
olive oil - 2 tablespoons

Waffles
Butter - 150 gram
Milk - 150 ml
Eggs - 2 pieces
Caster sugar - 150 grams
Vanilla sugar - 1 small bag
Self raising flour - 300 gram
Salt - 1 pinch

Nutella barbecue sauce
Nutella - 4 tablespoons
Apple cider vinegar - 2 tablespoons
Ketchup - 2 tablespoons

How To make pulled pork
10h Set up your barbecue for smoking at 110 Celsius or 225 Fahrenheit.
9h50m Rub your pork but (which is actually a shoulder) with olive oil and then coat it hevily with a good rub. amzn.to/1Nb9uDs
9h00m Place your pork but on the smoker and add wood chunks
4h00m Wrap your pork but in tin foil when it had reached 70 degrees Celsius or 160 degrees Fahrenheit. It will not take on anymore smoke after this and the foil will prevent it from becomming bitter and loosing moisture.
1h00m Your pork but is ready to come of the smoker when it has reached a core temperature of 88 Celsius or 190 Fahrenheit. Let it rest for 30 minutes.
0h30m Start shredding your pulled pork
0 Ready for the next step!!

How to make pulled pork waffles & Nutella barbecue sauce
2h00m Start up your barbecue
1h30m Pre heat your cast iron waffle iron amzn.to/1Nb7DhX and slowly let your butter melt
1h15m Mix the ingredients for the waffle batter
1h00m Oil up your waffle iron and cover half of one side of the waffle iron with the batter. You will get about 4 waffles out of this amount of batter.
0h30m Let the waffles cool down and crispen up
0h15m Mix the ingredients for the nutella barbecue sauce
0h00m Plate up and enjoy the feast



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Title: Deep Blue
Artist: Tim Garland

Pork Roast with mango chutney veggies. Hé whats not to like? Real good family meal. I hope you will like this video recipe. Let me know and leave me a comment.

Get your Rustic Cazuela Clay Pan on amazon - amzn.to/1wx0ijR
Get your Grill Dome on amazon - amzn.to/1qRH3Oi
Get your indirect cooking rack on amazon - amzn.to/1qRH3Oi


Ingredients:
- Mixed vegetables
- Mango Chutney
- Pork Rib
- Dry rub
- Cooked rice

How To:
- Cook the rice
- Stir fry the vegetables
- Coat the roast with the rub
- Place the vegetables and the roast over indirect heat at 180 degrees Celsius or 350 degrees Fahrenheit
- Add the mango chutney to the vegetables and add an equal amount of water
- Cook the roast util it reaches a core temperature of 65 degrees Celsius or 170 degrees Fahrenheit.
- Serve the veggies, the rice and the roast on a big plate and have a family feast.

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Artist: Dave James

How To make PULLED PORK SPRING ROLLS - Fried pulled pork leftovers video recipe. Hope you will enjoy this amazing party snack

Need a good fryer, check out this one - amzn.to/1CVJFPn

Recipe:
Ingredients
- Pulled Pork leftovers
- Filo dough sheets (3 sheets makes 4 snacks)
- Cole slaw
- BBQ Sauce
- Egg white

How To:
- Layer 3 sheets filo dough
- Cut the filo dough in the quarters
- Lay on some cole slaw, pulled pork and sauce
- Wrap the filo dough and seal with egg white
- Fry the spring rolls in 180 Celsius or 350 Fahrenheit oil
- Fry until golden brown
- Use BBQ Sauce as a dipping sauce

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Title: Head Strong
Artist:Terry Devine-King

ASIAN BBQ SPARE RIBS - BABY BACK RIBS VIDEO RECIPE
This is my version of asian bbq baby back ribs. Its an excellent recipe.

Do you live in The Netherlands? Order these awesome steaks at beef&steak - www.beefensteak.nl/en/
Get your grill dome at amazon: amzn.to/1rOycfq
Subscribe tot the Grill Dome newsletter: bit.ly/VB0oHw

Or maybe you want a ceramic pan - amzn.to/1wzfCt2

Ingredients:

Asian BBQ sauce
- 2 cups ketchup
- 1 cup water
- 1/2 cup Hoy Sin sauce
- 1/2 cup apple cider vinegar
- 5 tablespoons light brown sugar
- 5 tablespoons sugar
- 1/2 tablespoon fresh ground pepper
- 1/2 tablespoon onion powder
- 1 tablespoon Dijon mustard
- 1 tablespoon Lemon juice
- 1/2 tablespoon worcestershire sauce

Asian Dry Rub:
- 1 cup dark brown sugar
- 1/4 cup 5 spice powder
- 1 tablespoon fresh ground black pepper
- 1 tablespoon garlic powder

How To:
- Remove the membrane from the ribs
- Mix the dry rub ingredients
- Sprinkle some olive oil on the spare ribs
- Applly the first coat of dry rub on the ribs
- Wait until the first coat gets moist and then apply a second coat
- Setup your smoker at 110 degrees celsiusor 225 fahrenheit
- Smoke the ribs for 4 hours
- Mix the ingredients for the sauce and let the sauce boil for 5 minutes
- Brush the sauce on to the ribs
- Let the ribs smoke for another 1/2 hour



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Artist: John de Faria

Home made PANCETTA - Sounds good doesn't it? Its very easy but there are some rules to follow.


Recipe:
Tip: Setup an excel sheet to have ingredientspercentage meet the weight of your pork belly

Ingredienst:
- 100% pork belly
- 2,4% Salt
- 0,26% Pink Salt #2
- 1,9% Ground Black pepper
- 1,1% Brown Sugar
- 4,3% Ground Juniper berries
- 1,9% Ground Nutmeg
- 0,07% Bay leaves
- 1,2% Thyme
Coating ingredients (for 1000 gr pork belly)
- 5 ground up bay leaves
- 2 table spoons ground black pepper
- 2 teaspoons chilli pepper flakes

How To:
- When nescessarry grind up the ingredients
- Rub the herbs and spices on to the pork belly
- Place the pork belly in a zip lock bag or a vacuum bag
- Store the pork belly in the fridge for 7 days
- Turn the pork belly every day
- At day 7 your pork belly should have firmed up
- Rinse of the pork belly
- Dry it with a paper towel
- Let the pork belly air dry for an hour
- Attach a string to the pork belly or a meat hook
- Rub in the coating ingredients
- Let the pork belly hang in a cool place, away from direct sunlight, and smells


Source:
www.macsbbqpit.com/pancetta/
curedmeats.blogspot.nl/2008/08/pancetta-easiest-cured-meat-of-all.html

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Title: Night Shadow
Artist: Annie Drury

APPLE & BACON PORK LOIN ROAST Recipe - We all know apple works well with bacon, but putting slices of apple in the pork loin is really amazing. Topping that of with bacon. You can't go wrong with this recipe.

For my dutch viewers: Get your Iberico pork loin at www.beefensteak.nl

Need smoke wood - amzn.to/1GqjrJV
Need a thermometer - amzn.to/1L81YWH

Recipe:
Ingredienst:
- pork loin
- granny smith apple
- thick bacon slices
- french mustard

Dry rub ingredients:
- 1 tablespoon tablesalt
- 1 tablespoon dark brown sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon paprika powder
- 1 teaspoon thyme

How To:
- Tie up the pork loin with butcher's twine
- Cut the apple in slices (parts)
- Make incisions and place the apple parts in the pork loin
- Brush on the mustard
- Mix the ingredients for the dry rub and sprinkle on the dry rub
- Setup your barbecue to smoke at 180 degrees Celsius or 350 degrees Fahrenheit
- Smoke the pork loin for 20 minutes
- Place the bacon slices on the pork loin and continue smoking until the core temperature reaches 68 degrees Celsius or 155 degrees Fahrenheit.
- Let the pork loin rest about 15 minutes and the carve it at the table.

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Title: Sunseeker
Artist: David O'Brien

This video will show you how to make your own Cold Smoked Salmon. Here I am using proQ cold smoke Generator. For more details check out PITMASTERX.COM

Buy your CSG on amazon -- amzn.to/1sJVbYS
Get your amazen pellet smoker here - amzn.to/1JW1Eur
Get your smoke daddy big kahuna here - amzn.to/1NTTbdK

Ingredients:
- 1 kg fresh salmon filet
- 100 gram salt
- 100 gram sugar
- 20 ml maple syrup

How To:
- Mix salt and suger and sprinkle it on the salmon filet
- Let the salmon cure in the fride for 1,5 hours
- Rinse of the cure
- Apply a thin layer of maple syrup to stop the curing proces
- Cold smoke the salmon for 24 hours. The temperatures should not exceed 25 degrees Celsius or 77 degrees Fahrenheit.

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Title: Sax on the Beach
Artist: Dave James

This is a delicious summer dish. - Pitmaster X

Like me on facebook! www.facebook.com/BBQPitmasterX
Check out my other videos! www.youtube.com/user/BBQpitmasterx

Great fish recipe for the barbecue

This is a great fish recipe for on the barbecue.
I love this recipe because it gives the fish a little smoke flavour.

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Ingredients for fish recipe:
Ingredients for the fish:
1 kilo seabass
half a lemon in slices
fresh parsley
50 gr butter

Ingredients for the sauce:
2 cups of veggie stock
1 cup of white wine
50 gr butter
p&s

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Title: Easy Jam
Artist: Kevin McCloud

How to make a great curry shrimp burger. This is the perfect video recipe for an awesome burger.

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Recipe:

Curry ingredients:
* sunflower oil 2 tablespoons
* Onion fine chopped
* 2 cloves of garlic grated
* grated ginger, the size of a thumb
* grated red pepper (1 pepper for medium heat)
* cilantro 2 tablespoons
* cumin 2 tablespoons
* black pepper 1 teaspoon
* cinnamon 1 teaspoon
* cayenne pepper 1 teaspoon
* salt 1 teaspoon
* curcuma 1/4 teaspoon
* chopped tomatoes 400 grams
* Chicken stock 200 ml
* Yoghurt 200 ml

Shrimp burger ingredients:
* shrimp 250 grams
* 1 egg
* Grated garlic 2 teaspoons
* Garlic cloves 2 teaspoons
* salt 1 teaspoon
* Sunflower oil 1 teaspoon

Burger Bun
* Turkish bread
* sunflower oil
* salt and pepper
* bread crums 2 tablespoons

Garnish
* fresh chopped cilantro
* Lettuce

How To
Make the curry
* sweat the onion
* sweat the garlic ginger and red pepper
* add the rest of the herbs for the curry paste
* add the tomatoes, the chicken stock and the yoghurt
* Let it simmer

Make the shrip burger
* chop 250 grams raw shrimp
* mix with 1 egg
* mix with garlic, ginger and salt
* mix breadcrums
* form the burgers on a sheet of baking paper
* smoke the burgers for abour 15 minutes on 200 degrees celsius or 400 degrees fahrenheit.
* grill the burgers

Finally grill the burger and assemble the burger



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Title: Moving on
Artist: Barrie Gledden Check out PITMASTERX.COM for more information on this video

Plank Smoked Salmon

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Ingredients:
salmon 2 pieces
garlic marinated olives 100 grams
goat cheese or in my case goat brie 40 grams
pine nuts 20 grams
Pancetta 6 slices

How To:
Soak your plank in water a few hours before you start cooking. A moist plank will steam the fish and transfers the taste of the cedar as well as produce smoke.
Step 1: Setup your grill for direct heat about 150 deg. Celsius of 300 deg. Fahrenheit
Step 1: Chop up the olives, cheese and pine nuts.
Step 2: Coat the salmon with the tapenade
Step 3: Fry the pancetta until crisp
Step 4: Chop up the pancetta and sprinkle over the tapenade
Step 5: Place the salmon on the plank and the plank on direct heat.
Step 6: Wait for about 10 to 15 minutes and check your salmon to see if its done. ( it should be flaky) - Pitmaster X

This video will show you how to make a great bisque. Its also a shrimp soup recipe. Ofcoarse you can use lobster if you would like to.

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Check out my other videos! www.youtube.com/user/BBQpitmasterx

For more details check out the X BLOG

Ingredients:
1 celery stalk
1 carrot
1 small onion
3 tabelsoons olive oil
500 gram Shrimp
50 gram tomato puree
200 ml white wine
1 bay leave
thyme
1,5 liter fish stock

* Chop the vegetables
* Grill the shrimp and place them in a pan over the fire
* Add the vegetables stir for about 5 minutes
* Add the tomato puree, the bay leave, thyme, the white wine and the fish stock
* Lit it simmer for about 15 minutes
* Put everthing in the mixer
* Filter the soup and serve with some fresh grilled shrimp.


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Prosciutto and Basil Shrimp Snack

I always wanted to try this popular recipe and I liked it. It looks especially good!

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Ingredients:
* Shrimp
* Basil
* Prosciutto

Recipe:
Wrap the shrimp and the basil in bacon and grill it over a direct fire.

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This video shows you the best way to roast a fish. No more sticky skin on your grate. Its also a great recipe for grilling snapper and seabass


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Ingredients: (2 people)
- 2 Seabass (total 1 kg)
- 2 grate garlic cloves
- 1" grated ginger root
- olive oil 3 tablespoons
- pepper and salt
- Lemon juice, half a lemon
- Fine chopped parsley (3 stalks)

How To:
- Mix all of the ingredients, except the fish. (marinate)
- Carve the fish
- Put the marinate on the fish
- Place the fish on a upside down roasting rack
- Add a chunck of wood for smoke flavour
- Smoke at 180 degrees celsius, or 350 degrees fahrenheit.
- Smoke for a bout 20 minutes. When you pinch the fish and you can touch the bones. Then the fish is done.

For more details check out the X BLOG - pitmasterx.com

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Title: Big Aligator
Artist: Thomm Jutz / Peter Cronin Check out PITMASTERX.COM for more information on this video

This video will show you how to make your own smoked salmon carpaccio. For more details check out PITMASTERX.COM

In this video I will show you how to cold smoke a salmon your self. www.youtube.com/watch?v=RTWOzLJ-ctU

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Title: Sax on the Beach
Artist: Dave James

GRILLED SARDINES, fresh from the sea. Prepared on the BIG GREEN EGG mini. This video recipe will show you how to do it yourself.

Do you need a bamboo cuttingboard? Get yours on amazon -- amzn.to/1yk3qhg

Don't forget to check out my blog for more videos pitmasterx.com

Make sure to look me up on facebook as well www.facebook.com/#!/PitmasterXBBQ


Ingredients
-500 gram sardines
- 2 cloves pressed garlic
- a handful fine chopped parsley
- 1 cup olive oil
- 1 teaspoon salt
- salt & pepper (seasoning)

How To clean sardines
- Take the head of the sardines
- Make an incision from back to front and take out the guts
- Butterfly the fish by pushing your thumbs along the spine
- Take out the spine by pulling it away from the meat.
- Pull out the back fin.

How to grill sardines
- Sprinkle the sardines with salt and pepper
- Prepare the green sauce by mixing the, olive oil, salt, parsley and garlic.
- Set your barbecue to direct grilling, low heat. The sardine is a delicate fish.
- Grill the sardine for about a minute
- While grilling brush on the green sauce
- Serve with pasta putanesca and white wine

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Title: Mister Big
Artist:Lincoln Ground

SURF and TURF KUSHIYAKI video recipe - How To yakitori steak and shrimp サーフ＆ターフ串焼きビデオのレシピ

Do you need a bamboo cuttingboard? Get yours on amazon -- amzn.to/1yk3qhg

Don't forget to check out my blog for more videos pitmasterx.com

Make sure to look me up on facebook as well www.facebook.com/#!/PitmasterXBBQ

Ingredients:
- Steak
- Shrimp
- salt and pepper
- garlic powder
- olive oil
- hoisin sauce (chinese barbecue sauce)


How To:
- Cut the steak in to cubes
- Place the shrimp and the steak on the skewer
- Sprinkle with salt, pepper, olive oil (garlic powder is optional)
- Let the skewers rest for 2 hours in the fridge
- Grill the skewers until the shrimp turn orange
- Brush on some hoisin sauce
- let the skewers rest 4 minutes


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Title: Kaisoku jiuch
Artist: Pete Lockett

Such a delicate dish, Scallops known in europe as cocquilles Saint jacques. In this video recipe I will show you how to clean and prepare these scallops.

Don't forget to check out my blog for more videos pitmasterx.com

Make sure to look me up on facebook as well www.facebook.com/#!/PitmasterXBBQ

Coquilles Appetizer
Ingredients:
- 4 coquilles in the shell
- fresh chillipepper flakes
- pepper and salt
- fresh chives chopped fine
- 2 tablespoons lime juice
- 4 tablespoons olive oil
- pepper and salt to taste

How To clean the coquilles:
- cut away the sphincter
- spoon out the scallop
- clean the scallop
- clean the shell
How To:
- prepare the vinaigrette by mixing the, olive oil, lime juice, chillipepper flakes and chives
- clean out the shells and clean the coquilles
- Sprinkle the coquilles with olive oil pepper and salt and grill them
- Place them back in the shell, place the shells on the grill and spinkle them with vinaigrette.
- Let it om up to temperature (don't cook for long) and serve


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Title: On a Blue Note
Artist: Alan Glen

This is great recipe to make a salmon sandwich in to something special. Great for a lunch which your family and friends surely will enjoy.

Expert level: Experienced

Total cooking time:
Preparation time 2h10m
Cooking time

Sugested tools:
Flexible basket - amzn.to/1Luq27C
limoncello - amzn.to/1NKEatt
Barbecue gloves - amzn.to/1JnB2O7

Ingredients:
Fresh Salmon - 500gr
Limonchello - 200 ml
Salt - 1 teaspoon
Buns (fresh) - 4 pieces
Decoration - 1 tablespoon
dandelion salad - handful

Sauce ingredients:
Mayonnaise - 200 ml
Shallot - 1
pickle - 1 large chopped fine
Chives - 2 tablespoons chopped fine
Parsley - 2 tablespoons chopped fine
Lemon juice - 1 teaspoon
salt & pepper - to taste

Planning & Schedule:
2h40m - Put the salmon, salt and limonchello in a ziplock bag and let it marinate for 2 hours
2h30M - Chop the ingredients for the sauce, mix the and put it in the fridge
1h30m - Start up the barbecue take at least 45 minutes to start and let it come up to temperature
30m - Smoke the salmon at 180 degrees Celsius or 350 degrees Fahrenheit. The core temperature should be around 50 Celsius or 122 Fahrenheit
10m - Let the salmon rest for 5 minutes, while toasting the bun
5m - Dress up the sandwich. From bottom to the top, salad on the bottom, salmon, sauce, decoration on top.
0 - Enjoy your meal

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Title: Keep Rolling
Artist: Garreth Johnson

The first time I tried this it blew my mind.... The smoke flavor from pine needle tree is amazing in combination withe the mussels and the radler.

Expertise level: Novice

Total cooking time: 55 minutes
Preparation time 35 minutes
Cooking time 20 minutes

Ingredients:
Fresh mussels in the shell - 2 kg
Dried pine needles - 3 or 4 small branches
Radler or shandy - 1 bottle
lemon and lime slices - 5 slices
Salt and pepper Cookies - to taste

Suggested tools
Grill skillet - amzn.to/1ExFq1o
Lemon squeezer - amzn.to/1VvxfXR
American Deerskin welding gloves - amzn.to/1JxmTPD

Planning & Schedule:
55m - Start up your barbecue for direct grilling.
25m - Place the pine needle in the grill pan and the mussels on top
20m - Grill the mussels until they open up
10m - Smoke the mussels by putting a lit on the mussels
4m - Sprinkle on the lime and lemon juice
3m - Sprinkle on some salt and pepper
2m Sprinkle on some radler
0m - Poor a radler and enjoy the feast

Social media
Follow me on instagram - instagram.com/pitmasterx/
Share your pictures or ask me questions on my facebook forum - www.facebook.com/groups/pitmasterxforum/
Like my facebook page - www.facebook.com/BBQPitmasterX
Follow me on twitter - twitter.com/bbqpitmasterx

More info on Ralph de Kok
* a video of Ralph in action - www.youtube.com/watch?v=DaF-Vj4xdRg
* Ralph's website (sorry only in dutch) - ralphdekok.nl/

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Title: Mouthy Kid
Artist: Garreth Johnson

BARBECUED BACON SHRIMP - This is the perfect shrimp recipe for a summer barbecue party.

* Like my facebook page - www.facebook.com/BBQPitmasterX
* Post your picture of this recipe on the PITMASTERX facebook forum - www.facebook.com/groups/pitmasterxforum/

* Get those cool looking skewers - amzn.to/1K6XChq

Recipe

Ingredienst:
- Giant shrimp
- thin cut bacon

Sauce ingredients:
- 1/2 cup water
- 1 cup ketchup
- 1 tablespoon Frank's Red Hot sauce
- 1 tablespoon sesame oil
- 1 tablespoon lemon juice
- 1/2 teaspoon ginger
- 1/2 teaspoon garlic powder
- 1 tablespoon coarse salt
- 3 tablespoons brown cane sugar

How To:
- Mix the ingredients for the sauce
- Let the sauce simmer for 15 minutes
- Let the sauce cool down
- Place the shrimp on the skewers
- Wrap the shrimp in bacon
- Grill the shrimp until the bacon turns crisp
- Brush on the barbecue sauce on both sides
- Let the sauce caramelize
- Brush on a second coating
- Let the sauce on the shrimp heat up, but no caramelize.

Enjoy these tasty treats. I am sure you will find them superlicious

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Title: Lightning in a bottle
Artist: Adam Drake

Cold Smoked Salmon - Nova Lox - recipe - Once you have had Nova lox that you made at home ... you will never want anything else. Get you cold smoke generator on amazon - amzn.to/1QLVKh6 and make your own.

Buy your CSG on amazon -- amzn.to/1sJVbYS
Get your amazen pellet smoker here - amzn.to/1JW1Eur
Get your smoke daddy big kahuna here - amzn.to/1NTTbdK

Recipe :

Ingredients
- Salmon 500 gr.
- Zest of 1 lemon
- 1 bush dill fine chopped
- 1/4 cup salt
- 1/4 cup sugar

How to make bacon:
- sprinkle the ingredients on to the salmon
- Place the salmon in a plastic bag in the fridge for 14 hours
- Rinse the salmon
- Dry the salmon with a paper towel
- Cold smoke the almon with a smoke generator for 16 hours (max temp 27C or 80F)
- Place the salmon in a vacuum bag in the fridge for 24 hours
- Slice thin and enjoy

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Title: The Funk Connection
Artist:Barrie Gledden

How To make Garlic Shrimp - Garlic Shrimp Video Recipe. In this video I will show you how to make excellent garlic shrimp. This is a video recipe and a how to video for GARLIC SHRIMP.

Marinade even faster with the marinade express amzn.to/1wz476N

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Recipe:
Ingredients
- 500 gram cleaned jumbo shrimp with the shell on
- 1 cup olive oil
- 3 pinches salt
- 1 bulb pressed garlic
- 1 hand chopped parsley

How To:
- Mix the ingredients and marinate them for 1,5 -2 hours
- Grill the shrimp over direct heat. (grilling time depends on the size of the shrimp)
- Cook the marinade and poor it over the shrimp


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Title: Lava Love
Artist: Barrie Gledden

Plank smoking your salmon is an excellent way to add flavor and its is an amazing presentation. In this video recipe I will show you how to smoke your salmon.

Get your cedar plank on amazon - amzn.to/1wgsfbP

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Recipe:

Ingredients:
- 1 pack Philadelphia
- 150 gram pre-cleaned and cooked small shrimp
- 3 pinches salt
- 2 teaspoons hot sacue
- 500 gram salmon filet

How To:
- Mix the philadelphia, salt, shrimp and hot sauce
- Spread it on the salmon
- Place the salmon on the cedar plank
- Place the cedar plank over direct heat this wil steam and smoke the salmon at the same time.
- Use a knife to see if the salmon is fully cooked

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Title: Rocks Off
Artist: Barrie Gledden

In this video I will show you how I grill flatfish on my big green egg mini. This is a healthy meal and when you put this in your mouth, you can't help but smiling. What more could you want in a recipe

Get your cast iron pot on amazon --amzn.to/1sJ1xuA

Ingredient for 2:
- 4 fltfish fillets
- 350ml white wine
- 50 ml cooking cream
- 1 shallot
- 3 thyme twigs
- pepper and salt
- Green aspergus
- potato

How To:
- Slice the shallot thin and bake it until it turns soft
- add the thyme, white wine and butter
- Reduce to half
- Add the cream
- Bring to taste with salt and pepper
- blend fine
- Filter the sauce and keep it warm until serving
- Sprinkle the green aspergus with olive oil and grill them
- sprinkle the fillets with olive oil and salt
- Grill the fillets for about a minute
- Plate up and enjoy

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Title: Miles Ahead
Artist: Terry Devine King

GRILLED SARDINES, fresh from the sea. Prepared on the BIG GREEN EGG mini. This video recipe will show you how to do it yourself.

Do you need a bamboo cuttingboard? Get yours on amazon -- amzn.to/1yk3qhg

Don't forget to check out my blog for more videos pitmasterx.com

Make sure to look me up on facebook as well www.facebook.com/#!/PitmasterXBBQ


Ingredients
-500 gram sardines
- 2 cloves pressed garlic
- a handful fine chopped parsley
- 1 cup olive oil
- 1 teaspoon salt
- salt & pepper (seasoning)

How To clean sardines
- Take the head of the sardines
- Make an incision from back to front and take out the guts
- Butterfly the fish by pushing your thumbs along the spine
- Take out the spine by pulling it away from the meat.
- Pull out the back fin.

How to grill sardines
- Sprinkle the sardines with salt and pepper
- Prepare the green sauce by mixing the, olive oil, salt, parsley and garlic.
- Set your barbecue to direct grilling, low heat. The sardine is a delicate fish.
- Grill the sardine for about a minute
- While grilling brush on the green sauce
- Serve with pasta putanesca and white wine

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Title: Mister Big
Artist:Lincoln Ground

Ralph made us a great dish. Pork Belly with an asian twist. It really is a fantastic recipe. I hope you guys will enjoy it as much a I do


More info on Ralph de Kok
* a video of Ralph in action - www.youtube.com/watch?v=DaF-Vj4xdRg
* Ralph's website (sorry only in dutch) - ralphdekok.nl/

X's social media
Follow me on instagram - instagram.com/pitmasterx/
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Expert level: Experienced

Total cooking time: 10 hours
Preparation time: 7 hours 50 minutes
Cooking time: 2 hours 10 minutes

Sugested tools:
Cast Iron Skewers - amzn.to/1KSc62Z
Cedar planks - amzn.to/1PO4eDk
Hand blender - amzn.to/1KScFdp

Ingredients:
Pork Belly - 1 kg
Garlic paste - 3 tablespoons
Coarse salt - 1 tablespoon
Paprika powder - 1 tablespoon

Shrimp - 40 pieces (4 per person)
salt - a couple of pinches
pepper - a couple of pinches
red hot chilli pepper - a few thin slices per skewer
garlic paste - 1/2 teaspoon for each skewer
olive oil - 1 teaspoon for each skewer

Vurikake
Wasabi nuts - 75 gram
Yaki nori - 2 leaves
sesame seeds - 1 tablespoon

Sambal (hot sauce)
shallot - 1 pieces
red hot chilli peppers - 3 pieces
Coarse salt - 1 pinch
Olive iol - 1 tablespoon

Terriyaki sauce
shallot - 1piece
garlic - 1 clove
ginger - 1/2 thumb
chilli pepper - 1/2 piece
ketjap manis - 3 tablespoons
soy sauce - 2 tablespoons
mirin - 3 tablespoons
Chilli sauce - 3 tablespoons
dark brown sugar - 4 tablespoons


Planning & Schedule:
10h Score the pork belly, rub it with garlic paste, salt and paprika powder and let it marinate in the fridge.
3h Gebruik je een houtskool barbecue steek deze dan ruim van te voren aan.
2h10m Marinate the shrimp and place it in the fridge
1h10m Smoke the pork belly on cedar planks over direct heat.
1h Prepare the sambal 1.Grill the ingredients 2.chopp the ingredients fine 3. bake the ingredients, 4. cook the ingredients in water 5. blend the the ingredients into a paste.
0h45m Prepare the sauce 1.Chop the ingredients 2. bake the ingredients 3. add the sauces and suger let it caramelize and the separate.
0h30m Mix the Vurikake
0h15m Let the pork belly rest
0h10m Grill the shrimp
0h5m Plate up
0 - Enjoy your meal

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Title: Keep Rolling
Artist: Garreth Johnson

Nothing better then fresh lobster from the barbecue - So check out this great lobster tail recipe and let me know what you favorite lobster tail recipe is.

Expert level: I know how to grill a steak

Total cooking time: 0 hours 55 minutes
Preparation time 0 hours 45 minutes
Cooking time 0 hours 10 minutes

Shopping suggestions:
Poultry scissors - amzn.to/2017pvf
Chef's knife - amzn.to/1PNxX3s
The governor olive oil - amzn.to/1NJloPe

Looking for The Governor olive oil in Europe? - www.premium-olivenoel.de/
Or you are looking for that braai - www.homefires.eu/

Ingredients:
Lobster tails - 3
Fresh parsley - 5 twigs
Fresh dill - 3 twigs
Chilli pepper - 1 piece
Garlic cloves - 2 pieces
High Quality olive oil - 5 tablespoons
Salt and pepper - to taste
Lime juice - a spalsh

Planning & Schedule:
00h55m - Start your barbecue grill or grill
00h30m - prepare the ingredients for the herbs mixture
00h20m - Prep your lobster tail
00h10m - Grill the lobster tails until the core temperature has reached 145 Fahrenheit or 62 Celsius
00h00m - Enjoy the amazing flavors


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Title: Story ville
Artist: Terry Devine King

I was looking for a nice combination of rub and sauce. Let me tell you, if you like sweet this is it!

I have to warn you! Don't watch this video before diner! - Pitmaster X

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Bacon and Eggs Baskets

Music: "Hammer" from Colin Lake

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Check out my other videos! www.youtube.com/user/BBQpitmasterx

Ingredients:
For one basket (Multiply by the amount of table guests)
* 2 slices of bacon
* 1 Egg
* chive
* Ground pepper

Tools:
Muffin pan

How To:
Step 1: Start up your bbq en setup for indirect heat at 180 degrees Celsius of 350 degrees Fahrenheit
Step 2: Fill the muffin pan with 2 slices of bacon .
Step 3: Fold the slices back
Step 4: Put in the eggs
Step 5: Sprinkle a pinch of pepper
Step 6: Sprinkle some pieces of chive
Step 7: Cook the eggs in the bbq (or the oven) for about 15 minutes - Pitmaster X

That something so easy can taste so good. This is typical BBQ recipe wich can not fail, can be prepared in advance and always socres! Its a bacon chicken pork sausage roll.

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Recipe for this amazing dish:

Ingredients:
- Bacon
- Chicken leg
- Pork sausage (filling)
- Dry rub
- Olive oil

How To:
- De-bone your chicken leg
- Lay out some tinfoil
- put olive oil on the tinfoil
- put dry rub on the tinfoil
- place the bacon strips on tinfoil
- Lay the deboned chicken leg on the bacon
- Lay the pork sausage filling on the chicken
- Wrap the whole thing in to a nice roll.
- Cook it over indirect heat at 200 degrees celsius or 400 deg fahrenheit for about 20 minutes.
- Unwrap it
- Grill it until the bacon turns crisp
Enjoy

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Title: Big Heat
Artist: Terry Devine-King Check out PITMASTERX.COM for more information on this video

This duck breast was glazed grilled and served with a orange hony sauce. Its a barbecue recipe thats easy to make, but with a big wow factor.

Get your cast iron skillet on amazon -- amzn.to/1jGGg1x
Get your weber Go anywhere on amazon -- amzn.to/1tGspfU

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Recipe (per serving):
- Melt the butter
- add the poultry stock
- add the orange juice
- add the honey and let it reduce to 1/3
- add pepper and salt to taste.
- score the fat and scin on the duck breast
- grill the duck breast
- mop it with the sauce
- let it come to temperature over indirect heat 60 deg Celcius

Ingredients
50 gr butter
200 ml poultry stock
juice of half an orange
2 tablespoons honey
pepper and salt


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Title: Until The Day I Die
Artist: Dan Skinner / Adam Skinner Check out PITMASTERX.COM for more information on this video

Chicken on a stick.

This must be one of my favourite snack recipes! Great flavours and really easy to make.

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Check out my other videos! www.youtube.com/user/BBQpitmasterx

Ingredients:
* Chickenwings
* Skewers
* Dry rub
* Chili sauce

Recipe:
Place the chickenwings on skewers and rub them in olive oil. Coat with some bbq dry rub en cook them over an indirect fire. When there hot mop them with some chili sauce.

In this video I will show you my recipe for chili sauce:

www.youtube.com/watch?v=djAm6qcopRk

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These are some sweet chicken wings druken with vodka lemon and coke, a great and easy recipe. It also shows you how to pack meat the best way to marinade.

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Recipe:

How To:
- mix the marinade ingredients
- put the chicken in the marinade and put it in the fridge for at least 4 hours
- grill the chicken wings
- Mob the chickenwings with a different batch of the marinade mix.

Ingredients:
1 cup ketchup
1/2 cup chili sauce
1/2 cup vodka lemon
1/2 cup cola
1 kilo chicken wings


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Title: Down The Pub
Artist: Bob Bradly / Chris Egan Check out PITMASTERX.COM for more information on this video

The BBQ Crostini !

This is a great party snack, best served cold.
Using barbecue sauce as a base for your topping will give an intense flavour. The smoked chicken breast will ad to the smokey flavour of the crotini and the onion will ad sweetness.
Because of all these intense flavours this dish is best served cold.

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Check out my other videos! www.youtube.com/user/BBQpitmasterx

I hope you enjoy this recipe.
Let me know what you think and leave me a comment or just like my movie.

Thanks for watching

Ingredients Pizza dough (1 pizza)

* Pizza mix consisting of flower yeast and salt (125 gram)
* Water
* Olive oil
(follow the recipe on the package)

Ingredients Crostini (1 pizza)

* Smoked chicken breast 1pcs
* Paprika 1pcs
* Small white onion 1pcs
* Sweet Baby Ray's "Vidalia Onion" 4 tablespoons
* Old grated cheese "as much as you prefer"


Step 1: Setup your bbq for baking at about 350 deg Celsius or 650 Fahrenheit
Step 2: Prepare your pizza dough
Step 3: Prepare your pizza topping
Step 4: Make your pizza
Step 5: Put on your topping
Step 6: Bake your pizza for about 5 minutes (adjust the time to your temperature)
Step 7: Let the pizza cool down (this crostini tastes better served cold)
Step 8: Cut the pizza in small pieces en serve to your friends

Tips!
Flower is the key to a non-stick pizza and using a pizza peel will help dramatically. - Pitmaster X

Barbecued Chicken Drumsticks Wrapped in Bacon. This is a great smoked chicken recipe and this video will show you how to add an awesome smoke flavour to your chicken.

Get your weber go anywhere on amazon amzn.to/1nrXBLh

Like me on facebook! www.facebook.com/BBQPitmasterX
Check out my other videos! www.youtube.com/user/BBQpitmasterx

For more details check out the X BLOG

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Title: Dirty Rascals
Artist: Chris Egan / Andrew Cooksley Check out PITMASTERX.COM for more information on this video

Christmas Dinner Appetizer Recipe for a duck breast smoked and with a crispy skin. Accompanied by the best reduction gravy ever for duck breast. Check out pitmasterx.com voor more details on how to make this awesome home made recipe.

Make sure to look me up on facebook! as well www.facebook.com/#!/PitmasterXBBQ

Ingredients: (feeds 4 people as appetizer)
- 2 duck breasts
Sauce
- 50 g butter
- 400 ml poultry fond
- juice of half an orange
- 100 ml of your favourite dark beer
- 2 tablespoons honey
- pinch of salt

How To:
Sauce (gravy)
- Mix the ingredienst
- Boil down to a sirup
( you can make this sauce (gravy) the day before. Let it cool down and store in the fridge. 10 minutes before using re-heat it au bain marie)

Duck breast
- Cut back half of the skin
- Slice of half the filet. (save it for another day)
- Smoke the filet with the skin. (skin folded back)
- Smoke for 10 minutes
- Put a skillet on he grill and let it pre heat.
- Put oil in the skillet
- Use a skewer to pin the skin to the meat of the filet
- Grill the duck breast for about 5 minutes.
- The skin should be crispy and golden brown

Enjoy



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Title: Spaceship man
Artist: Dan Skinner / Adam Skinner

Italian Chicken Bites, Prosciutto and Sage Chicken Grilled on the weber go anywhere. -- saltimbocca

Get your weber Go Anywhere on amazon -- amzn.to/1pxQdxz
Get your weber cast iron grill grate on amazon -- amzn.to/1o03sru
Get your weber Coconut charcoal on amazon -- amzn.to/UJqs2k

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Title: PeriMonk
Artist: Bob Bradley

CURRY CHICKENWINGS are delicious. In this video recipe I will show you how to make your own Curry Chickenwings.

Get your weber go anywhere at amazon -- amzn.to/1sMD8DY
Get your cast iron grill grate for the weber go anywhere on amazon -- amzn.to/1lrEZGN

Don't forget to check out my blog for more videos pitmasterx.com

Make sure to look me up on facebook as well www.facebook.com/#!/PitmasterXBBQ


Recipe: Smoked Curry Chicken wings -- Curry Dry Rub Recipe

Ingredients:
- 2 pound chicken wings
- Sun flower oil
- 5 tablespoons curry powder
- 2 tablespoons cilantro powder
- 3 tablespoons fine salt
- 2 tablespoons fine black pepper
- 1 tablespoon garlic powder
- 1 tablespoon cayenne pepper (optional)

How To:
- Mix the dry rub ingredients
- Sprinkle sunflower oil on the chicken wings
- Smoke the chicken wings for 20 minutes on 180 degrees Celsius or 350 degrees Fahrenheit.
- Grill the chicken wings shortly for caramelization.


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Title: Summer Haze
Artist: Christopher Brooks

Chicken and Bacon Muffins video recipe. In this video I will show you how to make an impressive looking chicken recipe.

Don't forget to check out my blog for more videos pitmasterx.com

Make sure to look me up on facebook as well www.facebook.com/#!/PitmasterXBBQ

Chicken and Bacon Muffin
Ingredients: for 5 persons
- 5 Boneless chicken thighs
- dry rub
- 20 strips thin sliced Bacon
- Olive oil

Ingredients for dry rub:
- 2 ½ cup brown sugar
- ½ cup coarse salt
- 1 cup paprika powder
- 6 tablespoons dried parsley
- 6 tablespoons dried basil
- 6 tablespoons dried oregano
- 6 tablespoons dried thyme
- 6 tablespoons dried onion powder
- 6 tablespoons dried parsley
- 3 tablespoons coarse ground pepper
- 2 teaspoon allspice
- 2 teaspoon cinnamon


How To:
- Oil your muffin pan
- Place four strips of bacon to cover all of the cup
- Sprinkle the chicken thighs with the dry rub
- Place the chicken thighs in the muffin pan
- Bake the muffins at 180 degrees Celsius or 350 degrees Fahrenheit
- The Chicken and Bacon muffins are ready when the core temperature reaches 75 degrees Celsius or 165 degrees Fahrenheit.
- Take the muffins out of the pan and grill them for a nice colour.


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Title: I am feeling good
Artist: Philip Guylier

CHICKEN TIKKA RECIPE - Indian Tandoori Chicken. This is the recipe for a Chicken Tikka. Its the super tasty Tandoori Chicken Recipes

Make sure you guys check out the Rodizio Kickstart project! Pre-order one for a great deal. - kck.st/1AHcmiy

For my dutch viewers: Haal je kip bij www.beefensteak.nl
Bestel je braai bij Comfort Trade - www.comforttrade.nl/
Check out Don Marco's Rubs - www.don-marcos-bbq.de/en/


Recipe :

Chicken Tikka
- Kip 1000 gram
Ingredients 1ste marinade
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- 1 teaspoon kashmiri red chilli powder
- 2 pinches salt
- 1 tablespoon lime juice
Ingredients 2nd marinade
- 2 tablespoons sunflower oil
- 1 cup yoghurt
- 1 teaspoon Red Chili powder
- 1 teaspoons garlic paste
- 1 teaspoons ginger paste
- 1/4 teaspoon tummeric powder
- 2 pinches salt
- 1/2 teaspoon Garam Masala powder
- 3 tablespoons mustard oil

How to make chicken tikka
- Mix the chicken with the 1st marinade
- Let it marinade for 30 minutes
- Mix the second marinade
- Put the chicken in the marinade for 6 hours
- Grill the chicken until its fully cooked.

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Title: Machichoun
Artist: Christopher Goze

Mustard & Sage Chicken - Whole chicken Roast Recipe, I hope you will enjoy this super delious chicken roast recipe.

Do you live in The Netherlands? Order these super high quality chickens at beef&steak - www.beefensteak.nl/en/
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Ingredients:
- Chicken
- 100gr. butter
- 2 tablespoons french mustard
- 1 teaspoon salt flakes
- 1 teaspoon dryed sage
- 1/2 teaspoon fresh ground pepper

How To:
- Mix the ingredients, except for the chicken
- use you hand to seperate the skin from the chicken
- Put half the butter under the skin
- Melt the other half of the butter
- Inject the melted butter in the chicken
- Smoked the chicken at 180 degrees Celsius or 350 degrees Fahrenheit
- The chicken is done when the core temperature is 75 degrees Celsius or 170 degrees Fahrenheit.
- Let the chicken rest for 15 minutes before carving it at the table.


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Title: Muddy Creek
Artist: Adam Drake

Grilled CHICKEN WINGS the best you can get. This is an excellent party snack. In this video I will show you how to make excellent home made chicken wings.

Do you live in The Netherlands? Order these awesome chickenwings at beef&steak - www.beefensteak.nl/en/
Get your instant marinating container at amazon: amzn.to/12eVKS3
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Ingredients:
- 1kg high quality free range chicken wings
- 3 tablespoons fine salt
- 1 tablespoon fine ground black pepper
- 1 tablespoon dark brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon paprika powder
- 1 teaspoon fennelseed
- 1 tablespoon fine ground dryed lemon grass

How To:
- Mix the herbs
- Cut the chicken wigs in halfs at the joint
- Place the chicken wings, some of the dry rubs and olive oil in a zip lock bag.
- Marinade the chicken wings for 4 hours in the fridge
- Grill the chicken wings over direct heat with the lid closed to prevent flare ups
- Cut the chicken wings to see if the are done

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Title: Rock the Rodeo
Artist: Tim Reilly

PEKING DUCK VIDEO RECIPE -- HOME MADE PEKING DUCK --
如何在家里做北京烤鸭 --In this video I will show you how to make peking duck at home (Beijing Duck)

Get your poultry stand here - amzn.to/1Nh9xNB
Get your knife here - amzn.to/1Nh9zVP
Get your cutting board here - amzn.to/1NTTTaV

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A special thanks to Jan Dirk Zonnenberg partyz.nl/

PEKING DUCK RECIPE

Ingredients:
- 1 large whole duck - amzn.to/1NTTxRE
- 1 tablespoon maltose amzn.to/1vkOMbF (also known as barley malt syrup)
- 1 orange sliced
- 1 tablespoon salt
- 2 tablespoons 5 spicepowder amzn.to/1msRCSn

Sauce ingredients:
- 3 tablespoons hoisin sauce amzn.to/1ooRvvJ
- 2 tablespoons sesame oil amzn.to/1sjZOeQ
- 2 tablespoons water

Wraps ingredients:
- small pancakes www.youtube.com/watch?v=ThCWROxJxA8
- 1 cucumber sliced in to strips
- 1 spring onion

How To:
-Take a large, fill it 2/3 with water and bring the water to a boil
- Clean the inside of the duck
- Slice the orange and add to the boiling water
- Add a spoon of maltose or barly malt syrup to the boiling water.
- Submurge the peking duck in the bloiling water for 30 seconds (when you don't have a large eough pan, just por over the boiling water with a spoon)
- Let the duck to dry in front of a fan for 7 hours or just by air for 24 hours. (get your fan at amazon amzn.to/1q0Jbib )
- Place the duck in a preheated oven or barbecue which is set to indirect heat of 180 Celsius or 350 Fahrenheit Make sure you have a large dripping pan under your duck.
- Cook the duck until the core reaches 70 Celsius or 160 Fahrenheit.
- Meanwhile prepare the pancakes (steam them in a basked) follow the directions on the package.
- Mix up the ingredients for the sauce
- When the duckk reached the right temperature let it rest for 15 minutes outside the barbecue or oven.
- Carve the crispy skin of the duck
- Place the cucumbur, spring oninons, sauce and peking duck in the pancakes and enjoy.

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Title: Lotus Petals
Artist: David O'Brien

This a is maybe the easiest full barbecue meal I know. You can do this with beer can chicken as well. Give this recipe a try, you will be amazed by the flavour.

Expert level: Beginner

Total cooking time: 2 hour and 10 minutes
Preparation time 55 minutes
Cooking time 1hour 15 minutes

Ingredients:
Whole chicken - 1 free range
Chicken stock - 400 ml
Water - 400 ml
Carrots - 8 pieces
Cherry tomatoes - 250 grams
Shallots - 3 piece
Zucchini - 1 piece
Dry rub - 3 tablespoons
Olive oil - 3 tablespoons
Small potatoes - 250 grams

Suggested tools
Large Oven tray - amzn.to/1KLRooW
Barbecue Rotisserie - amzn.to/1KLRD3w
Barbecue Gloves - amzn.to/1LuiJg0

Planning & Schedule:
2h 10m -Start your barbecue and let it reach 180 degrees Celsius or 350 degrees Fahrenheit
1h 25m - Clean your Potatoes and carrots cut them to your preferred size
1h 20m - Sprinkle your chicken with 1 tablespoon olive oil and then rub it with the dry rub
1h 15m - Place the chicken on the rotisserie the oven tray underneath
1h 10m - Put the oven tray under the rotisserie with the carrots, potatoes, 2 tablespoons olive oil
40m - Chop the rest of the vegetables and place them in the oven tray together with the chicken stock.
15m - Remove the chicken from the rotisserie when the core temperature has reached 75 degrees Celsius. Let the chicken rest until the rest of the dish is done.
10m - Remove the vegetables from the oven tray and reduce the fluids to a jus.
0m - Start carving the chicken and enjoy your meal


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Title: Southern Heat
Artist: Adam Drake

Smoked Turkey - In this video Harry show us how to make a spatchcock turkey and smoke it on a kamado style barbecue. Absolutely delicious!

Expert level: I have smoked a turkey before

Total cooking time: 24 hours 00 minutes
Preparation time 21 hours 30 minutes
Cooking time 2 hours 30 minutes

Shopping suggestions:
All purpose BBQ rub - amzn.to/1MA2ZDO
Barbecue sauce - amzn.to/1MA2Z6M
Woodchips for smoking - amzn.to/1MA31LX


Ingredients:
Turkey
Salt - 1/2 teaspoon
BBQ Rub - 1/4 cup
BBQ Sauce - 1/4 cup


Planning & Schedule:
24h00m - Rub the turkey with the salt and leave it to sit in the fridge.
03h10m - Rinse the turkey with cold water and dry it with a paper towel.
03h00m - Start up your smoker set it to smoke at 160 degrees Celsius or 325 Fahrenheit
02h50m - Remove the spine from the turkey
02h40m - Rub the turkey with all purpose bbq rub (or use Harry his rub www.bbqguru.nl/index.php/nl/bbqguru-nl-rub.html )
02h35m - Place the turkey on the smoker and smoke wood to the fire.
00h25m - Baste the turkey with barbecue sauce
00h05m - Check the temperature of the turkey. The turkey is done when it reached 75 degrees Celsius 167 degrees Fahrenheit

Find out more about Harry
www.smokehousebbq.nl/
www.facebook.com/smokehousebb...

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Title: Blues for Ronnie
Artist: Tim Garland

Butter & Sage Chicken grilled with Flip 'n Grate on the Braai - Doesn't that sound like a beautiful song. Make sure you get the best chicken you can. A recipe like this deserves a star.

Expert level: I have poultry shears

Total cooking time: 1 hour 30 minutes
Preparation time 55 minutes
Cooking time 35 minutes

Ingredients:
whole Chicken - 1 piece
Butter - 50 gram
Sage leaves - 8 leaves
Olive oil - 2 tablespoons
Salt and pepper - to taste
Lemon zest - zest of 1 lemon

Suggested tools:
www.flipngrate.com
Poultry scissors - amzn.to/1mPVinG
Zester - amzn.to/1Q1VwQW

Planning & Schedule:
04h05m -Start your barbecue or braai and set it up for indirect heat. Temperature setting 180 degrees Celsius or 350 Fahrenheit.
01h30m – Remove the spine from the chicken
00h45m – Put the sage and butter under the skin
00h40m – Rub the chicken with olive oil, salt, pepper and lemon zest.
00h35m – Roast the chicken until the core temperature has reached 75 degrees Celsius or 167 degrees Fahrenheit
00h05m – Let the chicken rest for 5 minutes
00h00m - Enjoy your butter and sage chicken

X's social media
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Title: Storyville
Artist: Christopher Ashmore

Smoking Stuffed Chicken on the napoleon LEX 485 Gas Grill - You guys will love this stuffed chicken. So moist and flavorful. Give this recipe a try!

Expert level: I've done it before

Total cooking time: 1 hour 00 minutes
Preparation time 35 minutes
Cooking time 25 minutes

Ingredients:
Chicken filet - 4 pieces
Mini Mozzarella balls - 8 pieces
Provolone - 100 gram

Ingredients salsa:
Tomatoes - 4 pieces
Garlic clove - 1 piece
Basil leaves - 10 leaves
Fine chopped parsley - 2 tablespoons
Olive oil - 4 tablespoon
Salt - 1 teaspoon
Pepper - 1/2 teaspoon


Suggested tools:
Napoleon LEX 485 - bit.ly/1q8ZH7j
barbecue tong - amzn.to/1NI0u9F
Cutting board - amzn.to/1IgrEg2

Planning & Schedule:
1h00m -Chop your ingredients for the salsa mix and mix them up
0h50m – Create the chicken boast as seen in the video and stuff them with salsa, mozzarella and provolone
0h40m – Start your barbecue and oil up the griddle at 180 degrees Celsius or 350 degrees Fahrenheit.
0h20m – Grill the chicken boats over indirect heat while adding a little smoke
0h05m – Let the chicken boats rest for 5 minutes
0h00m – Serve with pasta putanesca and enjoy

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For my dutch viewers - haal je vlees bij www.beefensteak.nl/en/

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STICKY WINGS - BEST & EASIEST RECIPE - Very easy party recipe..which most people will love. Using a good barbecue sauce is key.

This is where I order my meat - www.beefensteak.nl/en/

Total cooking time: 1 hours 15 minutes
Preparation time 0 hours 45 minutes
Cooking time 0 hours 30 minutes

Suggested tools USA:
Napoleon grill - amzn.to/29XGkJ3
Aluminum dripping pan - amzn.to/29Qme4e
Rösle tong - amzn.to/29QmXCg

Suggested tools GER:
Napoleon grill - amzn.to/29JUKt2
Aluminum dripping pan - amzn.to/29JSX7z
Rösle tong - amzn.to/29JSvWY

Ingredients:
Chicken wings - Free range (2 kilo)
Barbecue sauce - 1 part
Honey - 1 part
Hot sauce - 1/3
Olive oil - 1 tablespoon
Salt and pepper - a pinch

How To:
01h15m - Heat up your barbecue to 140C or 280F
00h35m - Put salt pepper and olive oil on your wings
00h30m - Grill the chicken wings until you get just a little caramelisation on the outside
00h20m - Cover the chicken wings with sauce and keep mopping them while they are on the grill
00h00 - When the chicken wings core temp reaches 75C or 167F they are done - Time to eat!!!


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Title: Make a move
Artist: Barrie Gledden

CHICKEN PIRI PIRI – This is the legendary dish from Portugal and for a good reason. Now of coarse this is my version of it. Buy a good quality chicken and give it… who knows you might fall in love with it.

Expert level: I don’t mind cutting up a chicken

Total cooking time: 6 hours 10 minutes
Preparation time 5 hours 35 minutes
Cooking time 0 hours 35 minutes

Ingredients:
Whole chicken - 1
Salt -2 tablespoons

Piri Piri ingredients:
Olive oil - 1 cup
Cider Vinegar - 1/4 cup
Wiskey or Bourbon - 1/4 cup
Chilli peppers - 4 large
Garlic cloves - 3 cloves

Suggested tools:
Chicken scissors GER - amzn.to/27SMJwb
Chicken scissors US - amzn.to/1NNCbrB

Planning & Schedule:
06h10m - Grill the chilli peppers and make the piri piri sauce
06h00m - Take out the back of the chicken and carve. Then let the chicken marinade in half of the the piri piri
01h20m - Start your barbecue and set it up with an direct and indirect zone (when you have a gas grill you can shorten this time to 5 minutes)
00h35m - Char the chicken of the direct heat
00h30m - place the chicken over indirect heat and brush it regularly with the piri piri sauce
00h15m - sprinkle it with coarse salt
00h05m - When the chicken has reached a core temperature of 65 degrees Celsius or 160 Fahrenheit the chicken is done and can be taken of the grill. Let the chicken rest for 5 minutes before serving it.
00h00m Enjoy

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Title: VooDoo Highway
Artist: Adam Drake

LAMB T-BONE & BELL PEPPER SAUCE -This is well balanced recipe where every part of the recipe contributes to the end result and turns this easy to do recipe in to a 5 star dish.

Expert level: I own a cast iron pan and used it before

Total cooking time: 24 hour 00 minutes
Preparation time 23 hour 50 minutes
Cooking time 10 minutes

Ingredients:
Lamb T-bones - 4 cuts
Mini tomatoes - 2 strings
Jalapeño pepper - 1 piece
Chili pepper - 1 piece
Butter or bacon fat - 100 gram
Fresh sage - a bunch

Ingredients for the sauce:
Mini bell peppers - 300 gram
Garlic cloves - 2 cloves
Crème Fraiche - 200 gram
Mayonnaise - 200 gram
Lemon juice - juice of half a lemon
Sugar - 1 tablespoon
Jalapeño pepper - 1 piece
Chili pepper - 1 piece

Suggested tools:
Large cast iron skillet - amzn.to/1Q22bKT
Barbecue tong - amzn.to/1Q22ky2
Hand blender - amzn.to/1mQ0uYH

Planning & Schedule:
24h00m - Grind the mini bell peppers in to a puree. Chop the jalapeno and chili pepper fine and mix all the sauce ingredients
23h55m - Store the sauce in the fridge overnight.
01h05m -Start your barbecue or braai and set it up for indirect heat. Temperature setting 180 degrees Celsius or 350 Fahrenheit.
00h20m – Heat up a large cast iron pan (12") and melt the bacon fat or butter.
00h10m – Place the T-bones, sage, tomatoes and peppers in the pan and grill the T-bones on both sides for 3 minutes
00h05m – Plate up the ingredients from the pan and add big gulp of the bell pepper sauce
00h00m - Enjoy This fantastic low carb barbecue meal


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Title: Need Something
Artist: Martin Felix

Hungry!? This Kebab Sandwich will fix that... with the powerful flavors and the rich garlic sauce. You will love to this kebab recipe. Give it a try and let me know how it turned out.

Expert level: Never done it before

Total cooking time: 1 hour 00 minutes
Preparation time 50 minutes
Cooking time 10 minutes

Ingredients:
Pita bread
Lettuce chopped

Ingredients for meat mix:
Minced meat - 500 gram
Onion - 1 pieces
Smoked paprika powder - 1 teaspoon
Ground Cumin - 1 teaspoon
Dried Parsley - 1 teaspoon
Cayenne pepper - 1/2 teaspoon
Cinnamon powder - 1/2 teaspoon
Garlic powder - 1/2 teaspoon
Coriander powder - 1/2 teaspoon

Ingredients for the garlic sauce:
Mayonaise - 3 tablespoons
crème fraîche - 1/2 cup
Sugar - 1 teaspoon
Garlic gloves - 3 pressed
Lemon juice - 1 tablesoon
Chopped parsley - 3 tabelsoons
Recipe video for garlic sauce - www.youtube.com/watch?v=9ZwygoXIS3M

Suggested tools:
Sword skewers - amzn.to/1jNrxSS
Weber go anywhere - amzn.to/1m9GPDc

Planning & Schedule:
24h00m – Mix the ingredients for the sauce and store in it in the fridge.
01h00m -Start your barbecue and set it up for direct grilling
00h45m - Grate the onion and mix the ingredients with the meat
00h25m –Place the meat on a skewer
00h20m – Grill the pita bread and thin slice the lettuce
00h10m – Grill the kebabs
00h02m - Assemble the sandwich, garlic sauce, lettuce, kebabs
0h00m - Enjoy this superlicous sandwich

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Title: Fourcandles
Artist: Richard Lacy

LAMB CHOPS & SALADE recipe - This is my wy to trick you into making a salade ;) LOL



Recipe :

Salade ingredients:
- 4 tomatoes chopped
- 1 sliced red onion
- 150gr feta cheese
- 2 tablespoons balsamic vinegar
- 2 tablespoons honey
- Fresh thyme
- Pepper & salt to taste

- Lamb chops

How to:
- Mix the salade ingredients
- Brush the lmb chops with olive oil and salt and pepper
- Sear the lamb chops over direct heat
- Cook the lamb chops over indirect heat, when they reached 54 degrees Celsius or 130 degrees Fahrenheit they are done
- Let the lamb chops rest
- Serve with the salade

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Title: Wurly Brady
Artist: Christopher Ashmore

LAMB ROLLS made of lamb saddle - amazing easy and impressive cooking on the barbecue

Need a cast iron sauce pan?? - amzn.to/1LQXDrO

Recipe :

Ingredients:
- Lamb saddle
- 400ml vegetable stock
- butter 50gr
- fresh thyme
- Pepper and salt


How to:
- Carve out the loin, leave the fat and the skin on
- Flatten the fat and skin
- turn the loin in to a roll and tie it up
- Place the rolls on the grill over indirect heat
- Reduce the stock to half and add the butter
- add fresh thyme and reduce to 100 ml (+/-)
- When the core temperature reaches 50 degrees Celsius ro 122 Fahrenheit grill the rolls to crispen the skin and render out the fat.
- Its done when the core reaches 54 degrees Celsius or 130 Fahrenheit.
- Let the lamb roll rest 5 minutes
- Slice the lamb and drizzle on some jus

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Title: Retro Metro
Artist: Berrie Gledden

This is a great BBQ recipe for a lamb kebab sandwich. It is super easy to make and has great flavours.

Become my friend on facebook: www.facebook.com/BBQPitmasterX
Follow me on twitter: @BBQPitmasterx
Check out my other videos:www.youtube.com/user/BBQpitmasterx

Recipe for this great sandwich:

Ingredients:
- lamb loin
- pita sanwiches
- home made garlic sauce
- chili pepper
- garlic cloves
- olive oil
- pepper and salt
- juice of half a lime
- Lettuce

How To:
- Chop up the garlic cloves
- Deseed and chop up the chili pepper
- Put pepper and salt on the lamb loin
- Marinade the lamb loin in the garlic, chili peppers and juice of half a lime for 4 hours
- Grill the lamb loin to about 60 degrees Celsius or 140 Fahrenheit
- Bake the pita sandwiches at the sametime you grill the lamb
- Slice the meat very fine
- Put the meat, the lettuce and some garlic sauce in the pita sanwich
Enjoy


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Title: Dirty Money
Artist:Tom Quick / Adam Drake Check out PITMASTERX.COM for more information on this video

Italian Lamb roast

A great dish in true Italian style.
I hope you will like this dish. Let me know what you think and leave me a comment.
Click "like" if you like it and subscribe if you want to check ot of my new video's.

Like me on facebook! www.facebook.com/BBQPitmasterX
Check out my other videos! www.youtube.com/user/BBQpitmasterx

Recipe
Ingredients:

The roast
Leg of lamb bone out +/- 2 kilo (4 lb)(8 persons)
Juice of half a lime of lemon
Garlic 6 cloves

The sauce
Chopped tomatoes 4 cans 400 gram (4x 14 oz)
Oregano 2 tablespoons
Basil 1 tablespoons
Dragon 1 tablespoon
Pepper and salt

Tagliatelle

How To:
Step 1: Set your grill to 180 deg Celsius or 350 deg Fahrenheit
Step 2: Take out the bone of your lamb roast
Step 3: Insert the garlic cloves
Step 4: Sprinkle with salt and pepper
Step 5: Sprinkle with lime juice
Step 6: Mix the sauce ingredients
Step 7: Give your roast a little smoke and sear over direct heat.
Step 8: Setup your grill for indirect and place your meat in a roasting tray together with the sauce
Step 9: Let your meat cook while the juices from the lamb at flavour to your sauce
Step 10: Cook until temp reaches about 60 deg Celsius or 140 deg Fahrenheit, for medium.
Step 11: Let the lamb rest for about 20 minutes in the meanwhile cook your tagliatelle
Step 12: Plate up and serve. - Pitmaster X

In this video I will show you how to roast a rack of lamb. Its an awesome green crusted lamb recipe, packed with fresh herbs and flabvours.


Like me on facebook! www.facebook.com/BBQPitmasterX
Check out my other videos! www.youtube.com/user/BBQpitmasterx

Ingredients:
- Rack of Lamb
- Olive oil 4 tablespoons
- Parsley
- Rosemary
- Thyme

How To:
- Chop the herbs fine and mix with the olive oil
- Rub the rack of lamb with salt and pepper
- Lay the herbs on the rack of lamb
- Let it marinated (under vacuum 30 minutes and normal for 4 hours
- Roast the rack of lamb at 350 degrees Fahrenheit or 180 degrees Celsius
- The core temperature should be around 55 degrees Celsius or 130 degrees Fahrenheit.
- Let it rest for a few minutes

For more details check out the X BLOG

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Title: Fer the Lads
Artist: Christopher Ashmore Check out PITMASTERX.COM for more information on this video

Grilled Lynch burg Lemonade - Yes this is a Barbecued Cocktail Recipe. Its so good, you definitely have to give this a try. Don't forget to tell how yours turned out.

This is where I order my meat - www.beefensteak.nl/en/

Total cooking time: 1 hours 00 minutes
Preparation time 0 hours 40 minutes
Cooking time 0 hours 20 minutes

Suggested tools USA:
Jar mug - amzn.to/2aDDCWU
Ice cube machine - amzn.to/2aSUUjo
Triple sec - amzn.to/2aDDcQe

Suggested tools GER:
Jar Mug - amzn.to/2b0BHfU
Ice cube machine - amzn.to/2aJCWF6
Triple sec - amzn.to/2b0Am8X

Ingredients:
Sugar - 1 cup
Water - 1 cup
Lemons - 6 pieces (1 cup juice)
Lime - 4 pieces ( 1/2 cup juice)
Triple sec
7 up or sprite
Jack Daniels

How To:
01h00m - Setup your grill for a low direct heat
00h20m - Cut the lemons and limes in half and grill them until they get caramelized
00h15m - Press out the juices and mix the juices with the water and the sugar. Boil this (sour mix) until the sugar is fully dissolved and let it cool down again
00h05m - Mix 4 parts sprite, 1 part sour mix, 1 part triple sec, 1 part Jack Daniels...add a lot of ice and.. enjoy!!!

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Title: Be Pacific
Artist:Lincoln Grounds

Dessert Recipe - Desserts are usually skipped after a big chunk of meat, but you will probably not skip this one. Its so good and easy to make. You just have to give it a try.

This is where I order my meat - www.beefensteak.nl/en/

Total cooking time: 0 hours 00 minutes
Preparation time 0 hours 20 minutes
Cooking time 0 hours 10 minutes


Ingredients:
Butter -50 gram
Sugar - 50 gram
Red berries
Rasp berries
Black berries
Mascarpone - 4 tablespoons
Bitterkoekjes (macaroons) - 3 pieces
Whiskey Lemon marmalade - 2 tablespoons
Merengue - 1 tablespoon (crushed)
Vanilla ice cream - 2 balls
Chocolate - a few chunks
Mint leaves - 2 twigs
Licor 43 - a shot

How To:
01h00m - Set up your barbecue to grill
00h15m - Melt the butter, then the sugar and then add the fruit
00h10m - When the fruit is simmering (10mins) build up your plate
00h00m - add the fresh fruit and licor 43 and enjoy

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Title: Live it Loud 2
Artist: Mark Johnson

FAJITAS RECIPE - In this video I will show you how to make Home made fajitas.

Expert level: I know how to grill a steak

Total cooking time: 4 hours 25 minutes
Preparation time 4 hours 00 minutes
Cooking time 0 hours 25 minutes

Get your skirt steak at Beef & Steak - www.beefensteak.nl/en/

Suggested tools US:
Griddle pan - amzn.to/1XfkbrR
Knife - amzn.to/1XfkcvT
Juicer - amzn.to/1UJvZly

Suggested tools GER:
Crepes Pfanne - amzn.to/1TAeWx4
Kochmesser - amzn.to/1TAfeUQ


Pico de Gallo ingredients:
Tomato - 1 piece
Onion - 1/2
Jalapeño pepper – 1 pepper
Salt - a pinch
Lime juice - 1 tablespoon

Guacamole ingredients:
Avocado - 3 pieces
Tomato - 1 piece
Onion - 1 piece
Salt - a pinch
Cilantro - 3 tablespoons
Garlic clove - 1 clove
Cayenne pepper - ¼ teaspoon
Lime juice - lime

Marinade ingredients:
Lime juice - ¼ cup
Olive oil - 2 tablespoons
Garlic cloves - 4 cloves
soy sauce - 2 teaspoons
Salt - 1 pinch
Cayenne pepper – 1 pinch
Black pepper - 1 pinch

The rest of the ingredients:
Flour Tortilla wraps
Onion
Bell pepper
Skirt Steak
Salt
Pepper
Cheddar cheese

Planning & Schedule:
04h25m - Mix the ingredients for the marinade and marinade skirt steak in the fridge for 4 hours.
01h30m - Chop the ingredients fine and mix the ingredients for the Gaucamole and Pico de Gallo
01h10m - Set your barbecue for direct grilling
00h25m -Grill the skirt steak
00h15m - Grill the tortillas
00h10m - Assemble the fajitas
00h00m - Enjoy your fajitas

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Title: Lucky You
Artist: Terry Devine King

MAC & CHEESE MEATBALLS - Sometime you just need a fix. This is the ultimate comfort food. Give this amazing barbecue recipe a try.

GrillaQue - I have made a special deal for my viewers. When you order a GriillaQue with the code PMX you will get a free measuring tool. - www.changonbbq.com/#!purchase/c1og7

Check out Klaus his channel - www.youtube.com/user/klausiatorv6
Klaus his rub - www.amazon.de/O-F-A-Rub-Klaus-grillt-Beutel/dp/B014FBZ4PU

Expert level: I know how to smoke

Total cooking time: 2 hour 00 minutes
Preparation time 1 hour 00 minutes
Cooking time 1 hour 00 minutes

Ingredients Mac and Cheese:
Macaroni - 250 gram
Butter - 50 gram
Flour - 5 tablespoons
Milk - 1 liter
Shredded cheese - 300 gram

Ingredients meatballs:
Ground beef - 500 gram
Egg - 1 egg
Breadcrumbs - 3 tablespoons
BBQ rub - 5 tablespoons
Bacon strips - 8 strips

Planning & Schedule:
2h00m – Make the make and cheese and let it cool down for easy handling
1h45m -Start your barbecue or smoker and set it up for smoking with hickory or other smoking wood. Temperature setting 110 degrees Celsius or 225 Fahrenheit.
1h10m – Assemble the meatballs
1h00m – Smoke the meatballs
0h00m - Enjoy this superlicous meatball

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Title: Just Chillin
Artist: Alexander Léstrange

BACON & EGG CUPS - BARBECUE BREAKFAST
Surprise friends and family with this barbecue breakfast recipe. Taste simply awesome and looks amazing.

Expert level: I know how to light my barbecue & cook an egg

Total cooking time: 4 hour 45 minutes
Preparation time 45 minutes
Cooking time 4 hours 00 minutes

Ingredients
Eggs - 4 pieces
Bacon - 4 strips
Sausage - 500 gram

Shopping suggestions:
Egg topper - amzn.to/1SWtniK
Egg cooker - amzn.to/1Oqko69
Baking paper - amzn.to/1OqkKK2

Planning & Schedule:
00h50m - Setup your smoker or barbecue for smoking at 350 degrees Fahrenheit or 180 degrees Celsius
00h40m - Boil the eggs for 6 minutes, when they are done. Let them cool down.
00h30m - Take the sausage out of its casing and start molding egg cups. Wrap the egg cups in bacon and peel the eggs to place them in the egg cups.
00h20m - Smoke or bake the bacon & egg cups for about 20 minutes.
00h00m - Enjoy

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Title: Ready to fight
Artist: Torjussen

Sometimes you are craving for that comforting sandwich. This quick and easy pastrami sandwich will definitely fulfil your needs. With its powerful flavour and juicy meat you get instant gratification. I hope you will enjoy the video and give the recipe a try.

Expert level: I've done it before

Total cooking time: 1 hour 00 minutes
Preparation time 35 minutes
Cooking time 25 minutes

Ingredients:
Flank steak - 1 piece
White bread - 1 piece

Ingredients spice mix:
Black pepper - 1 tablespoon
Coriander - 1 tablespoon powder
Coarse salt - 1 tablespoon
Mustard powder – 2 teaspoons
Smoked paprika powder – 1 tablespoon

Ingredients sauce:
Yellow mustard - 2 tablespoons
honey - 1 tablespoon

Suggested tools:
Weber kettle - amzn.to/1NI0lTC
barbecue tong - amzn.to/1NI0u9F
Cutting board - amzn.to/1IgrEg2

Planning & Schedule:
1h00m -Start your barbecue and set it up for 2 zones, direct grilling and indirect grilling
0h30m – Mix the ingredients for the sauce
0h25m – Mix the spice mix, rub the flank steak in olive oil and then coat with the spice mix.
0h20m – Grill the flank steak on low heat, make sure you don’t burn the spice mix. When it does, place the steak over indirect heat.
0h10m – When the flank steak has reached 58 degrees Celsius or 136 Fahrenheit take the steak of the grill and let it rest for at least 5 minutes.
0h05m – Slice the flank steak into thin cuts, slice the bread. Assemble the sandwich
0h00m - Enjoy this superlicous sandwich


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For my dutch viewers - haal je vlees bij www.beefensteak.nl/en/


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Title: Smoker
Artist: Christopher Ashmore

How To make PULLED PORK SPRING ROLLS - Fried pulled pork leftovers video recipe. Hope you will enjoy this amazing party snack

Need a good fryer, check out this one - amzn.to/1CVJFPn

Recipe:
Ingredients
- Pulled Pork leftovers
- Filo dough sheets (3 sheets makes 4 snacks)
- Cole slaw
- BBQ Sauce
- Egg white

How To:
- Layer 3 sheets filo dough
- Cut the filo dough in the quarters
- Lay on some cole slaw, pulled pork and sauce
- Wrap the filo dough and seal with egg white
- Fry the spring rolls in 180 Celsius or 350 Fahrenheit oil
- Fry until golden brown
- Use BBQ Sauce as a dipping sauce

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Title: Head Strong
Artist:Terry Devine-King

FLAMMKUCHE - TARTE FLAMBÉE - This is a very easy to make and its a oh so good. Give it a try and let me know what you think of it.

Recipe :

Ingredients dough:
- 300 gr flour
- 4 tablespoons olive oil
- 1 pinch of salt
- 125 ml luke warm water

Sauce ingredients:
- 200 gr. Sour creme
- 2 tablespoons milk
- fresh chopped chives
- Fresh chopped thyme
- salt & pepper

Topping:
- thin sliced onion
- bacon cubes
- or any other topping you like to have

How to:
- Mix the ingredient for the dough
- Knead the dough until it becomes soft. When your dough is dry, add water. When your dough is wet add flour
- Let the dough rest for 30 minutes
- Mix the ingredients for the white sauce
- Split the dough in 4
- Roll out the dough to become flat (2mm thick)
- Place the dough on a pizza peel, which has flour on it
- brush on some white sauce on toppings
- Bake the Flammkuche or Tarte Flambée in a few minutes on a pizza stone. Set your barbecue or oven to 250 degrees Celsius

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Title: Temptation3
Artist: Bob Bradley

DONUT wrapped in BACON and covered with CHOCOLATE - Check out the video you are not going to believe it!!!

Recipe :

Ingredients
- Donuts
- Bacon
- Chocolate

How to:
- Wrap the donuts in bacon
- Bake the bacon until it turns crisp (180 degrees Celsius or 350 degrees Fahrenheit)
- Let them cool down again
- Melt chocolate and cover the donuts wrapped in bacon with chocolate
- Let the chocolate cool down and harden
- enjoy

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Title: Pimp me up
Artist: Chris Norton

Chocolate Marshmallow & Banana Pie
Do you want to put a smile on your guest faces? Gives this marshmallow pie recipe a try, you will not be disappointed.

Social media
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Expert level: Novice

Find out more about the braai - www.homefires.eu/

Total cooking time: 1 hour and 10 minutes
Preparation time 55 minutes
Cooking time 15 minutes

Ingredients:
Bananas - 2 pieces
Marshmallows - 1 pack
Chocolate - 1 pack cooking chocolate
Butter - 1 teaspoon
Cookies - 1 pack

Suggested tools
Cast iron pan - amzn.to/1K9K3kH
Oven mittens - amzn.to/1NXjNaC

Planning & Schedule:
1h10m - Start up your barbecue and let it come up to temperature 180 degrees Celsius or 350 degrees Fahrenheit.
20m - Cut banana in to thin slices and butter up the pan
20m - Place the chocolate on the bottom of the pan and banana slice on the chocolate
15m - Bake the marshmallow pie until the chocolate has melted. Then place the marshmallows on top.
5m - Bake the whole pie until the top of the marshmallows are caramelized
0 - Enjoy, careful its hot



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Title: Dirty Money
Artist: Tom Quick

Grilled and Smoked meatballs

Another one in the Friday's Snack Time series.
Great recipe to make with young kids

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Check out my other videos! www.youtube.com/user/BBQpitmasterx

Ingredients:
* Pre cooked meatballs
* Bacon
* Barbecue sauce
* Woodchips

Recipe:
Wrap the meatballs in bacon in secure them with a skewer. Grill the meatballs over direct fire to make them crisp. Then mop the balls with barbecue sauce and place them over an indirect fire and add some woodchips for smoke.

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Chicken on a stick.

This must be one of my favourite snack recipes! Great flavours and really easy to make.

Like me on facebook! www.facebook.com/BBQPitmasterX
Check out my other videos! www.youtube.com/user/BBQpitmasterx

Ingredients:
* Chickenwings
* Skewers
* Dry rub
* Chili sauce

Recipe:
Place the chickenwings on skewers and rub them in olive oil. Coat with some bbq dry rub en cook them over an indirect fire. When there hot mop them with some chili sauce.

In this video I will show you my recipe for chili sauce:

www.youtube.com/watch?v=djAm6qcopRk

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Track: RealFunK
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Sausage in a blanket

The first in a series of snacks. Every friday I will be posting a video with a snack recipe to enjoy.

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Ingredienst:
* Cocktail sausage
* Puff pastry
* Curry sauce
* Egg yolk
* Sesame seeds
* Dry rub

Recipe:
Make little triangles out of the puff pastry. Brush the puff pastry with curry sauce and wrap the sausage in the puff pastry. Brush the outside of the puff pastry now with the yolk and sprinkle it with sesame seeds and barbecue dry rub. Put it over indirect heat at about 180 degrees Celcius or 350 degrees Fahrenheit for about 20 minutes.

Presentation Tip! Serve with some mustard.



Royalty Free music:

Artist: Geoff Bennett
Track: Mess-o-lin
Download: bit.ly/OmVGbg
License: bit.ly/nEI0Gt - Pitmaster X

This ideo will show you how to make a smoke cheese fondue. This is a great snack recipe

Like me on facebook! www.facebook.com/BBQPitmasterX
Check out my other videos! www.youtube.com/user/BBQpitmasterx

Ingredients:
Cheese Fondue
* 500 gr camembert
* thyme
* Olive oil
* 1 glas Dark Rum

Giant Croutons
* Turkish bread
* 100 ml olive oil
* 4 cloves garlic

Make Croutons
* Cut the bread in 1 inch squares
* Crush the garlic cloves
* mix the olive oil with the garlic cloves
* Roast the croutons at 180 degrees Celsius or 350 Fahrenheit until they are golden brown

Smoke and Melt the cheese
* Put the cheese in an oven tray
* punch holes in the cheese
* stick in the thyme
* poor the dark rum over the cheese
* drizzle some olive oil over it as well
* place the tray in a hot barbecue and add woodchips for smoke
* Smoke and melt for about 20 minutes until the cheese has completely melted
* SMoke at about 180 degrees celsius or 350 degrees Fahrenheit


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Title: Love and Hope
Artist: Terry Devine-King / Adam Drake Check out PITMASTERX.COM for more information on this video

Prosciutto and Basil Shrimp Snack

I always wanted to try this popular recipe and I liked it. It looks especially good!

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Check out my other videos! www.youtube.com/user/BBQpitmasterx

Ingredients:
* Shrimp
* Basil
* Prosciutto

Recipe:
Wrap the shrimp and the basil in bacon and grill it over a direct fire.

Royalty free music:
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Track: RealFunK
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Goat cheese wrapped in panchetta

The second in a serie of snack recipes
Like me on facebook! www.facebook.com/BBQPitmasterX
Check out my other videos! www.youtube.com/user/BBQpitmasterx

Ingredients:
• Goat cheese
• Panchetta
• Walnuts
• Honey

Recipe
Cut the goat cheese in bite size chunks. Wrap the chunks in pancetta. Grill the goat cheese and pancetta over direct heat until the pancetta is crisp. Chop the walnuts course and sprinkle them over the goat cheese top it of with some honey.

Presentation Tip! Serve on a bed of lettuce and put some cress on top.


Royalty Free music:

Artist: Geoff Bennett
Track: Mess-o-lin
Download: bit.ly/OmVGbg
License: bit.ly/nEI0Gt

Italian appetizer

Another one in the Friday's Snack Time series.
Great recipe with awesome fresh ingredients

Like me on facebook! www.facebook.com/BBQPitmasterX
Check out my other videos! www.youtube.com/user/BBQpitmasterx

Ingredients:
* Basil leaves
* Mozarella
* Pepper & Salt
* Olives
* Cherry tomatoes
* Extra virgin olive oil

Recipe:
Just mix it up! in bite size of course.

Royalty free music:
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Track: RealFunK
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Check out my blog on how to make this Scotch Egg. pitmasterx.com Its an awesome recipe for the next generation Scotch Eggs wrapped in bacon and smoked on a cedar plank.

Get your Cedar Plank on amazon -- amzn.to/1jEvyIU

Make sure to look me up on facebook! as well www.facebook.com/#!/PitmasterXBBQ

Ingredients:
- one egg
- filling of one pork sausage
- 6 slices of thin cut bacon.

How To:
- Soak a cedar plank in water for a few hours
- Cook the egg for 4 - 8 minutes. (4 min. soft - 6 min medium - 8 min hard)
- Take the filling out of the sausage
- Make a patty out of the filling and wrap the egg carefully in the filling
- Wrap the egg in bacon
- Place the egg on the cedar plank and the plank over direct fire
- BBQ temperature should be somewhere around 200 deg Celsius or 400 deg Fahrenheit.
- Smoke for 20 minutes
- Ready to serve.


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Title: Unbelieveable Tekkers
Artist: Bob Bradley

This WISKEY & PEACH BBQ SAUCE is and epic barbecue sauce recipe. This sauce is great to go on burger or with ribs. Give it a try let me know what you think of it and leave me a comment.

Bestel je PitmasterX T-shirt in in de vuurenrook pitmasterx fanshop - www.vuurenrook.nl/webwinkel/pitmasterx-fanstore/p-1/

Total cooking time: 0 hours 00 minutes
Preparation time 0 hours 00 minutes
Cooking time 0 hours 00 minutes


Ingredients:
Butter - 100gr
Garlic - 2 cloves
Onion -1 piece
Chili pepper - 2 pieces
Mustard - 2 tablespoons
Peaches - 4 fresh
Canned diced tomatoes - 1200 gr
Water - 400gr
Wiskey - 240 ml
Apple cider vinegar -180 ml
Lime juice - 1 lime
Worchestershire sauce - 75 ml
Dark brown sugar - 240 ml
salt - 1 teaspoon

How To:
00h00m - Saute the onion, garlic and mustard in the butter. Add the chili peppers diced, the peaches diced, tomatoes and water
00h00m - Let the ingredients simmer until the water has evaporate
00h00m - Add the rest of the ingredients and let the simmer for another hour
00h00m - place the sauce in sterilized bottles and let them cool down. The develops when its left to rest for 24 hours.
Enjoy

X's social media
Follow me on instagram - instagram.com/pitmasterx/
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Title: Snake Oil
Artist:Tom Quick

SMOKED & FRIED - There is something magical about smoked and fried food. The flavor and tenderness of smoked food combined with the crispyness of fried food. Superlicious!

Find out more about Harry
www.smokehousebbq.nl/
www.facebook.com/smokehousebb...

Expert level: I love to fry and smoke

Total cooking time: 1 hour 50 minutes
Preparation time 45 minutes
Cooking time 1 hour 05 minutes

Ingredients:
Sweetbread - 500-1000 gram
All-purpose flour - 1/4 cup
Breadcrumbs - 1/4 cup
Salt - 1 teaspoon
Pepper - ½ teaspoon
5 spice powder - 1 tablespoon
Fresh cilantro - a bunch

Ingredients for the sweet chili sauce:
Sugar - 500 grams
Vinegar - 120 ml
Chili peppers - 10 pieces
Garlic cloves - 8 pieces
Fish sauce - 4 tablespoons
Salt - 2 teaspoons
Oil - 1 liter

Shopping suggestions:
5 spice powder - amzn.to/1Ug3j0f
Fryer - amzn.to/1QYScem
wood chunks - amzn.to/1IgruW8

Planning & Schedule:
The day before – Chop the garlic cloves and the chili peppers in to a puree. Mix all the ingredients and boil it for 10 minutes. Let it cool down for 10 minutes and transfer to a glas bottle to store it.
01h50m -Start your barbecue or smoker and set it up for smoking with hickory or other smoking wood. Temperature setting 110 degrees Celsius or 225 Fahrenheit.
01h05m – Smoke the sweet bread for about 30 minutes
00h35m – Dust the sweetbread with a mix of flour, breadcrumbs and 5 spice powder
00h30m – Heat up the fryer
00h10m – Fry your sweetbread
00h05m – Plate up
00h00m - Enjoy this superlicous sandwich


X's social media
Follow me on instagram - instagram.com/pitmasterx/
Share your pictures or ask me questions on my facebook forum - www.facebook.com/groups/pitmasterxforum/
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For my dutch viewers - haal je vlees bij www.beefensteak.nl/en/

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Title: Talk to the Boss
Artist: Tom Quick

This is my go to barbecue STEAK RUB RECIPE - Its a very simple mix of dryed spices. Check out this video recipe to make your own. Or just bust some of Steven Raichlin's Steak Rub on amazon -- amzn.to/1oA1XNt

Ingredients:
- 2 tablespoons black pepper
- 2 tablespoons coarse salt
- 2 teaspoons thyme
- 2 teaspoons parsley
- 1 teaspoon garlic powder

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Title: Dust Kicker
Artist: Dave James

Its the season! This HOT SAUCE recipe is extremely flavorful, because of the balsamic vinegar and the lime juice. Give it a try. Make sure you use a good quality balsamic vinegar.

Get your sauce bottle here - amzn.to/Y4QAGf
Get jalapeño corer here - amzn.to/1vhTKlc

Hot Sauce Recipe:

Ingredients:
- 6 jalapeño peppers
- 6 radjuma peppers
- 5 garlic cloves
- 1/4 cup olive oil
- 1/2 cup balsamic vinegar
- 3 pinches salt
- juice of 2 limes

How To:
- Take the stalks of the peppers
- Blend the peppers and the garlic fine
- Add the rest of the ingredients and mix well
- Boil the it and reduce to half
- Put the hot sauce in sterilized jars to keep for a long time.

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Title: Block Stompa
Artist: David O'Brien

Garlic Sauce Recipe - Knoflook saus recept - Knoblauchsauce Rezept - receta de salsa de ajo. Here it is Pitmaster X's family recipe for garlic sauce. Its a traditional dutch bbq sauce.

Get yourself the best garlic press ever - amzn.to/1MIOqk6

Ingredient:
- 3 tablespoons mayonaise
- 1/2 cup crème fraîche
- 1 teaspoon sugar
- 3 pressed garlic gloves
- 1 tablesoon lemon juice
- 3 tabelsoons chopped parsley

How To:
- Mix the ingredienst
- Leave the sauce in the fridge overnight (do not skip this step)
- Serve with french baguette


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Title: Jet Setter
Artist: Dave James

COCA COLA BBQ SAUCE RECIPE - Excellent sauce recipe for your family bbq. Give this video recipe a try and let me know how it turned out.

Need some sauce jars? Click here amzn.to/1CjigKC

Ingredients:
- 2 cups ketchup
- 1 can coca cola
- 1/2 cup apple cider vinegar
- 5 tablespoons sugar
- 1/2 tablespoon fresh ground pepper
- 1/2 tablespoon onion powder
- 1 tablespoon Dijon mustard
- 1 tablespoon Lemon juice
- 1/2 tablespoon worcestercire sauce


How To:
- Mix the ingredienst
- Boil down to thick consistency
- Sterilize the containers
- Keep in the fridge for a day



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Title: Skank
Artist: Gareth Johnson

One of the best barbecue sauces is called chimichurri. In this video recipe I will show you how to make Chimichurri, its used mainly for churrasco or barbecue.

on't forget to check out my blog for more videos pitmasterx.com

Make sure to look me up on facebook as well www.facebook.com/#!/PitmasterXBBQ

Chimichurri Recipe
Ingredients:
- a large bunch of fresh parsley
- 8 cloves of garlic
- 3 tablespoons minced onion
- 5 tablespoons white balsamico vinegar
- 5 tablespoons water
- 1 teaspoon coarse salt
- 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon chilli pepper flakes
- 1⁄2 teaspoon ground black pepper
- 1 cup extra virgin olive oil

How To:
- Put all the ingredients in a food processor except for the olive oil
- Pulse the food processor until the ingredients are chopped fine and well mixed
- Add the olive oil and pulse one more.

Chimichurri works great on all kinds of meat, escpecially on steaks. It will keep up to two weeks.


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Title: Fat Man Sam
Artist: Christopher ashmore

What's your favorite independence day recipe? How To make sweet apple baby back spare ribs. This video recipe will show you how to make excellent spare ribs in detail for the 4th of july.

Get your Napoleon AS300K Smoker on amazon -- amzn.to/W5Gcxv

Don't forget to check out my blog for more videos pitmasterx.com

Make sure to look me up on facebook as well www.facebook.com/#!/PitmasterXBBQ


Spare ribs honey and apple glazed
Ingredients:
- Margarine
- Honey
- Brown sugar
- baby back ribs
-butter

Classic American Dry Rub ingredients: (makes 2 cups)
- ½ cup brown sugar
- ½ cup coarse salt
- ½ cup paprika powder
- 1 teaspoon cayenne pepper
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 3 tablespoons coarse ground pepper
Sauce ingredients:
- 3 cup apple juice
- ½ cup apple cider vinegar
- 1 cup ketchup
- ¼ cup Worcestershire sauce
- 2 teaspoons onion flakes
- 2 teaspoons garlic flakes
- 1 teaspoon fresh ground pepper

How To:
- Make the sauce, by mixing the ingredients and boiling it down to a syrup
- Bottle the sauce and let it cool down
- Prepare the dry rub by mixing the ingredients
- Take of the membrane from the back of the ribs
- Rub the spareribs with olive oil
- Rub the dry rub on the spare ribs
- Set them in your smoker or barbecue at 110 degrees Celsius or 225 degrees Fahrenheit.
- Smoke the ribs with 2 or 3 chuncks of oak or applewood
- After three hours place the ribs on foil with honey, brown sugar, butter
- Poor over some sauce, wrap the foil and place them on the barbecue or smoker for another 2 hours at the same temperature.
- Unwrap the ribs after two hours and place them back on the barbecue or smoker
- Brush on some barbecue sauce
-Let the barbecue sauce caramelize a little in an hours time, at the same temperature.


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Title: Devil Rock
Artist: Terry Devine-King

I once had a Cranberry dry rub, it was really amazing and I wanted to recreate it and share it with. This is how I made mine.

Get your mortar and pestle on amazon -- amzn.to/1zDFPJS

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Cranberry dry rub:
- ¼ cup dryed cranberries (sundried cranberries, dryed again for 48 hours)
- 1 tablespoon thyme
- 1 tablespoon Rosemary
- 1 tablespoon salt
- 1 tablespoon garlic

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Title: Snake Oil
Artist: Tom Quick

This is an awesome and easy recipe to make bacon salt. You have to try this!!!!

Thanks André from BBQ EM CASA for sending me this recipe.
www.youtube.com/user/bbqpitmastersbrasil

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Ingredients:
- 100 grams coarse salt
- 6 strips of crunchy smoked bacon
- a pinch of paprika powder

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Title: Cold Deep Blue
Artist: Dan Skinner / Adam Skinner Check out PITMASTERX.COM for more information on this video

This is the best reviewed barbecue sauce recipe on the web. Watch video and learn how to make your own barbecue sauce. Check out pitmasterx.com for the recipe and more details.

Make sure to look me up on facebook! as well www.facebook.com/#!/PitmasterXBBQ

Ingredients:
- 2 cups ketchup
- 1 cup water
- 1/2 cup apple cider vinegar
- 5 tablespoons light brown sugar
- 5 tablespoons sugar
- 1/2 tablespoon fresh ground pepper
- 1/2 tablespoon onion powder
- 1 tablespoon Dijon mustard
- 1 tablespoon Lemon juice
- 1/2 tablespoon worcestercire sauce


How To:
- Mix the ingredienst
- Boil down to thick consistency, but still pourable
- Sterilize the containers
- Keep in the fridge for a day



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Title: Rock N Ruin
Artist: Adam Drake

PIZZA SAUCE RECIPE - This video will show you how to make your own pizza sauce and how to turn it into a pizza. Check out pitmasterx.com for this great video recipe and many more.

Get your pizza peel on amazon -- amzn.to/1oUSotl
Get your pizza knife on amazon -- amzn.to/1rk1Uso

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Ingredients:
- 17 small tomatoes with stalks
- 5 garlic cloves
- 2 stalks with leaves of basil
- 1 teaspoon salt
- 1 teaspoon pepper


How To:
- Seperate the stalks and the tomatoes
- Take of the skin from the tomatoes
- Mix all the ingredients and puree them (not the stalks)
- Reduce the sauce, with the stalks in the sauce
- Remove the stalks and your sauce is done


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Title:Don't Fall
Artist: Bob Bradly

Ras El Hanout is spice mix for North African recipes. This recipe is great to have when cooking North African recipes like kebab. Check out this video on how to make your own and check out my blog for more videos pitmasterx.com


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Ingredients:
5 teaspoon black peppercorns
4 teaspoon ground ginger
4 teaspoon cumin
4 teaspoon coriander seeds
4 teaspoon ground cinnamon
1 teaspoon grated nutmeg
1 teaspoon cardamom seeds
1 teaspoon paprika
1 teaspoon ground turmeric
1 teaspoon salt
1 teaspoon ground allspice
16 cloves



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Title: Retro Metro
Artist: Barrie Gledden