Super tasty smoked meatballs and spaghetti sauce

Find out more about KamadoJoe - www.kamadojoe.com
This is where I order my meat - www.beefensteak.nl/en/
These are my knives - www.wuesthof.com/germany/products/overview/cutlery/classic-ikon/9600-22

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

Ingredients for the meatballs:
Minced meat 50/50 (beef / pork)- 1 kilo
small diced red onion - 1
Mashed garlic cloves - 2 cloves
Oregano chopped fine - 1 tablespoon
Thyme chopped fine - 1 teaspoon
Flat leave parsley fine chopped - 3 tablespoons
Basil fine chopped - 3 tablespoons
Coarse mustard - 2 teaspoons
egg - 1
Classic american BBQ rub - 2 tablespoons
Provolone cheese grated - grated

Ingredients for the basic barbecue rub
Fine salt – ¼ cup f
Brown sugar – ¼ cup
Paprika powder – ¼ cup
Black pepper – 3 tablespoons
Onion powder – 1 tablespoon
Garlic powder – 1 tablespoon

Spaghetti sauce:
olive oil - 1 tablespoon
Diced onion - 1 onion
Garlic cloves pressed - 2 cloves
Tomato pulp or dices - 400 gram
Parsley fine chopped - 1 tablespoon
Basil fine chopped - 1 tablespoon
Chicken stock - 100 ml

How To:
02h00m - Start up your barbecue and set it to smoke at 160 Celsius of 320 Fahrenheit
01h20m - Chop the ingredients for the meat balls and mix all the ingredients up until you get smooth mix. Roll the minced meat into eatballs.
01h10m - Sprinkle the meatballs with the classic barbecue rub and smoke the for about 45 minutes
00h20m - Set up a pan over direct heat and soften a diced onion in olive oil. Add the pressed garlic cloves until they turn soft. Then add the rest of the ingredients to the sauce and let it simmer for 10 minutes.
00h00m - Serve the meatballs and the sauce with fresh cooked spaghetti

X's social media
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BBQ gear that I use every day:
1. Chef's knife - amzn.to/2bYOZyS (Germany) / amzn.to/2ht6F7r (USA)
2. Cutting Board - amzn.to/2inXTVf (Germany) / amzn.to/2hl5WQO (USA)
3. Barbecue tong - amzn.to/2inZhY2 (German) / amzn.to/2hKVnHV (USA)
4. Kitchen Torch - amzn.to/2i4fBze (Germany) / amzn.to/2io0huT (USA)
5.Thermometer - amzn.to/2io9TpR (Germany) / amzn.to/2hqzeAF (USA)

Picaña on the rotisserie It is easy to do and tastes awesome!!

Find out more about the MoestaBBQ rotisserie - moesta-bbq.com/de/
This is where I order my meat - www.beefensteak.nl/en/
These are my knives - www.wuesthof.com/germany/products/overview/cutlery/classic-ikon/9600-22

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

Ingredients:
Picaña steak - 1,2 kg
Pyramid salt - to flavor

Chimichurrie
Parsley - a few twigs
Chives - a few twigs
Oregano - a few twigs
Thyme - a few twigs
Spring onion - 1 stalk
Garlic cloves - 3 cloves
olive oil - 1/2 cup
vinegar - 1/4 cup
Salt and pepper to taste

How To:
01h00m - Start up your barbecue and set it up to grill with a rotisserie
00h20m - Slice the picaña into steaks with and skewer them on the rotisserie. Sprinkle on salt heavily and place it on the rostisserie
00h10m - Mix and blend the ingredients for the chimichurri
00h00m - Slice the picaña and enjoy

X's social media
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BBQ gear that I use every day:
1. Chef's knife - amzn.to/2bYOZyS (Germany) / amzn.to/2ht6F7r (USA)
2. Cutting Board - amzn.to/2inXTVf (Germany) / amzn.to/2hl5WQO (USA)
3. Barbecue tong - amzn.to/2inZhY2 (German) / amzn.to/2hKVnHV (USA)
4. Kitchen Torch - amzn.to/2i4fBze (Germany) / amzn.to/2io0huT (USA)
5.Thermometer - amzn.to/2io9TpR (Germany) / amzn.to/2hqzeAF (USA)

Philly Cheese Steak Sloppy Joe's - Are you in the mood for some fast food from the grill. Give this try!! Real comfort food

Find out more about the kamadojoe - www.kamadojoe.com/
This is where I order my meat - www.beefensteak.nl/en/
These are my knives - www.wuesthof.com/germany/products/overview/cutlery/classic-ikon/9600-22

Total cooking time: 1 hours 05 minutes
Preparation time 0 hours 50 minutes
Cooking time 0 hours 15 minutes

Ingredients:
Cheap and fat cut of beef - 600 gram
Mozzarella - 50 gram
Gruyere - 50 gram
Old Amsterdam - 50 gram
Jack Daniels -50 ml
Beef rub - 2 tablespoons
Sweet onion - 3
Bell peppers - 3
olive oil - 3 tablespoons
White soft buns - 4
Barbecue sauce - 4 tablespoons
Garlic clove - 1

How To:
01h05m - Start up your barbecue and set it up for direct grilling at 200 Celsius or 400 Fahrenheit
00h20m - Slice bell peppers, onions and garlic and the meat
00h15m - Start grilling the bell peppers, onion and garlic and the beef
00h10m - Sprinkle with Jack Daniels light the Jack Daniels if you want to put up a show. Put the cheese on top and let it melt
00h05m - Toast your buns
00h00m - Assemble the philly cheese steak sloppy joe's

X's social media
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BBQ gear that I use every day:
1. Chef's knife - amzn.to/2bYOZyS (Germany) / amzn.to/2ht6F7r (USA)
2. Cutting Board - amzn.to/2inXTVf (Germany) / amzn.to/2hl5WQO (USA)
3. Barbecue tong - amzn.to/2inZhY2 (German) / amzn.to/2hKVnHV (USA)
4. Kitchen Torch - amzn.to/2i4fBze (Germany) / amzn.to/2io0huT (USA)
5.Thermometer - amzn.to/2io9TpR (Germany) / amzn.to/2hqzeAF (USA)

How To Smoke Brisker & Brisker Burnt Ends - Watch this video and learn how to smoke a brisket and brisket burnt ends

Find out more about KamadoJoe - www.kamadojoe.com/
This is where I order my meat - www.beefensteak.nl/en/
These are my knives - www.wuesthof.com/germany/products/overview/cutlery/classic-ikon/9600-22

Total cooking time: 7 hours 00 minutes
Preparation time 0 hours 45 minutes
Cooking time 6 hours 15 minutes

Suggested tools:
Oven tray
Barbecue thermometer - amzn.to/2spg29F
Silicone gloves - amzn.to/2sMbRnM
Silicone gloves (ger) - amzn.to/2uKvnT2

Ingredients:
Brisket (whole packer)
Barbecue beef rub (very little sugar)
Barbecue pork rub
Olive oil

How To:
07h00m - start up your barbecue and set it to smoke at 140 Celsius or 300 Fahrenheit
06h30m - Trim your brisket and remove the top hump for the burnt ends. Coat both cuts with the beef rub. (use olive oil to make it stick.
06h15m - Smoke the brisket until the core temperature has reached 65 Celsius or 149 Fahrenheit
04h15m - Wrap the brisket and the burnt ends cut in tin foil and place it back on the smoker until the core has reached a temperature of 96 Celsius or 205 Fahrenheit
02h15m - Wrap the brisket in more tinfoil place it in your oven or in your smoker and set it to cook at 50 Celsius or 122 Fahrenheit.
00h00m - Take out your brisket slice it up, it is ready to eat!!!
00h15m - Slice the burnt ends part in to cubes and brush it with the juices form the brisket. Sprinkle on some pork rub and place them back on the smoker.
00h00m - Take out the burnt ends and plate them up with a bit of barbecue sauce!!

X's social media
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BBQ gear that I use every day:
1. Chef's knife - amzn.to/2bYOZyS (Germany) / amzn.to/2ht6F7r (USA)
2. Cutting Board - amzn.to/2inXTVf (Germany) / amzn.to/2hl5WQO (USA)
3. Barbecue tong - amzn.to/2inZhY2 (German) / amzn.to/2hKVnHV (USA)
4. Kitchen Torch - amzn.to/2i4fBze (Germany) / amzn.to/2io0huT (USA)
5.Thermometer - amzn.to/2io9TpR (Germany) / amzn.to/2hqzeAF (USA)

The Pizza burger - This is what happens when you bring my two fast food products together!!

Find out more about the kamado Joe - www.kamadojoe.com/
This is where I order my meat - www.beefensteak.nl/en/
These are my knives - www.wuesthof.com/germany/products/overview/cutlery/classic-ikon/9600-22

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

Suggested tools:
Pizza peel
Pizza stone

Ingredients: (4 pizza's)
Pizza dough - 4 pizza's
Ground beef - 400 gram
Onion - 1 piece
Bell pepper - 1 piece
Pickled Jalapeños - 12 slices
Shredded cheese - 200 gram
BBQ rub - 1 tablespoon
Olive oil

How To:
01h15m - Start your barbecue and set it to bake with a pizza stone at 220 Celsius 430Fahrenheit
00h30m - slice the onion and the bell pepper in thin slices
00h25m - Spread out the dough for one pizza about 2mm thick
00h20m - Build your pizza burger
0h15m - Bake the pizza burger on the pizza stone for 8- 10 minutes the brush on the olive oil and sprinkle on the bbq rub. Bake it for 5 more minutes
00h05m - Take the pizza burger out and let it cool down
00h00m - Enjoy!!

X's social media
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BBQ gear that I use every day:
1. Chef's knife - amzn.to/2bYOZyS (Germany) / amzn.to/2ht6F7r (USA)
2. Cutting Board - amzn.to/2inXTVf (Germany) / amzn.to/2hl5WQO (USA)
3. Barbecue tong - amzn.to/2inZhY2 (German) / amzn.to/2hKVnHV (USA)
4. Kitchen Torch - amzn.to/2i4fBze (Germany) / amzn.to/2io0huT (USA)
5.Thermometer - amzn.to/2io9TpR (Germany) / amzn.to/2hqzeAF (USA)

BACON BOMB EXPLOSION - Smoked Meatloaf! This recipe has been around for a long time and I have never gotten around to making a video of it. Well now I did... :D

Find out more about the kamadojoe - www.kamadojoe.com/
This is where I order my meat - www.beefensteak.nl/en/
These are my knives - www.wuesthof.com/germany/products/overview/cutlery/classic-ikon/9600-22

Total cooking time: 1 hours 35 minutes
Preparation time 0 hours 50 minutes
Cooking time 0 hours 45 minutes

Suggested tools:
Smoke wood - amzn.to/2rzuuis
Large BBQ spatula - amzn.to/2qwNKZM

Ingredients:
Minced meat 50/50 - 2 kilogram
Strips of bacon - 400 gram
Barbecue sauce - 1 cup
Barbecue rub - 1/4 cup
Onion - 1 piece
Bell pepper - 3 pieces

How To:
01h35m - Start up your barbecue and set it to smoke at 160C / 320F
01h10m - Create the minced meat base on a sheet of tin foil. sprinkle it with rub, barbecue sauce, the bell pepper and the onion
01h00m - Roll up the minced meat in the tinfoil and make your bacon weave. Roll the minced meat in your bacon weave.
00h50m - Smoke the bacon bomb explosion until you reach a core temperature of 50C / 122 Fahrenheit. Then start brushing it with barbecue sauce.
00h10m - When your Bacon Bomb Explosion has reached a temperature of 65C / 150F it is done.. take it off the grill and let it rest for about 10 minutes before eating.
00h00m - Enjoy!!

X's social media
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Share your pictures or ask me questions on my facebook forum - www.facebook.com/groups/pitma...
Like my facebook page - www.facebook.com/BBQPitmasterX
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BBQ gear that I use every day:
1. Chef's knife - amzn.to/2bYOZyS (Germany) / amzn.to/2ht6F7r (USA)
2. Cutting Board - amzn.to/2inXTVf (Germany) / amzn.to/2hl5WQO (USA)
3. Barbecue tong - amzn.to/2inZhY2 (German) / amzn.to/2hKVnHV (USA)
4. Kitchen Torch - amzn.to/2i4fBze (Germany) / amzn.to/2io0huT (USA)
5.Thermometer - amzn.to/2io9TpR (Germany) / amzn.to/2hqzeAF (USA)

BACON BOMB EXPLOSION - Smoked Meatloaf! This recipe has been around for a long time and I have never gotten around to making a video of it. Well now I did... :D

Find out more about the kamadojoe - www.kamadojoe.com/
This is where I order my meat - www.beefensteak.nl/en/
These are my knives - www.wuesthof.com/germany/products/overview/cutlery/classic-ikon/9600-22

Total cooking time: 1 hours 35 minutes
Preparation time 0 hours 50 minutes
Cooking time 0 hours 45 minutes

Suggested tools:
Smoke wood - amzn.to/2rzuuis
Large BBQ spatula - amzn.to/2qwNKZM

Ingredients:
Minced meat 50/50 - 2 kilogram
Strips of bacon - 400 gram
Barbecue sauce - 1 cup
Barbecue rub - 1/4 cup
Onion - 1 piece
Bell pepper - 3 pieces

How To:
01h35m - Start up your barbecue and set it to smoke at 160C / 320F
01h10m - Create the minced meat base on a sheet of tin foil. sprinkle it with rub, barbecue sauce, the bell pepper and the onion
01h00m - Roll up the minced meat in the tinfoil and make your bacon weave. Roll the minced meat in your bacon weave.
00h50m - Smoke the bacon bomb explosion until you reach a core temperature of 50C / 122 Fahrenheit. Then start brushing it with barbecue sauce.
00h10m - When your Bacon Bomb Explosion has reached a temperature of 65C / 150F it is done.. take it off the grill and let it rest for about 10 minutes before eating.
00h00m - Enjoy!!

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/pitma...
Like my facebook page - www.facebook.com/BBQPitmasterX
Follow me on twitter - twitter.com/bbqpitmasterx

BBQ gear that I use every day:
1. Chef's knife - amzn.to/2bYOZyS (Germany) / amzn.to/2ht6F7r (USA)
2. Cutting Board - amzn.to/2inXTVf (Germany) / amzn.to/2hl5WQO (USA)
3. Barbecue tong - amzn.to/2inZhY2 (German) / amzn.to/2hKVnHV (USA)
4. Kitchen Torch - amzn.to/2i4fBze (Germany) / amzn.to/2io0huT (USA)
5.Thermometer - amzn.to/2io9TpR (Germany) / amzn.to/2hqzeAF (USA)

SALT CRUSTED CÔTE DE BOEUF - GRILLED STEAK

Find all Napoleon dealers - www.napoleongrills.nl/zoek-uw-plaatselijke-dealer
This is where I order my meat - www.beefensteak.nl/en/
These are my knives - www.wuesthof.com/germany/products/overview/cutlery/classic-ikon/9600-22

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

Suggested tools:
Core thermometer - amzn.to/2q6xC0W
Chef's knife - amzn.to/2ht6F7r (USA)

Ingredients:
Côte de Boeuf - 2,5 kg
Salt - 2 kg
Egg white - 9 eggs
Parsley - a bunch
Thyme - a bunch
Oregano - a bunch
Garlic - 3 cloves
Fennel - 2 teaspoons
Pancetta - 2 packs

How To:
01h15m - start up your barbecue set it to roast at 180C or 360F
00h45m - Mix the salt and the eggwhites
00h40m - Build up the salt crust with the herbs and pancetta to protect the côte de boeuf against the salt.
00h30m - Place the côte de boeuf on the grill and let it roast until the core reaches a temperature of 54 Celsius or 129 Fahrenheit
00h05m - Take the côte de boeuf out of the salt and grill it over direct heat. It's just a quick sear to caramelise the outside
00h00m - Enjoy!!

X's social media
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BBQ gear that I use every day:
1. Chef's knife - amzn.to/2bYOZyS (Germany) / amzn.to/2ht6F7r (USA)
2. Cutting Board - amzn.to/2inXTVf (Germany) / amzn.to/2hl5WQO (USA)
3. Barbecue tong - amzn.to/2inZhY2 (German) / amzn.to/2hKVnHV (USA)
4. Kitchen Torch - amzn.to/2i4fBze (Germany) / amzn.to/2io0huT (USA)
5.Thermometer - amzn.to/2io9TpR (Germany) / amzn.to/2hqzeAF (USA)

PICAÑA QUESADILLAS - Best Quesadillas you ever had!

This is where I order my meat - www.beefensteak.nl/en/
These are my knives - www.wuesthof.com/germany/products/overview/cutlery/classic-ikon/9600-22

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

Ingredients marinade:
Beer - 1 bottle
Lime juice - 1/2 cup
BBQ rub - 4 tablespoons
Worcester sauce - 2 tablespoons
Soy sauce - 2 tablespoons
Cilantro - handful fresh chopped
Picaña steak

Tortilla dough:
Flour - 2 cups
baking powder - 1/2 teaspoon
Salt - 1/2 teaspoon
olive oil - 3 tablespoons
Water - 3/4 cup

Quesadillas:
Mozzarella
Yong Gouda cheese
Fresh sliced jalapeno
Fresh chopped cilantro
Fresh chopped spring onions

How To:
01h50m - Mix your ingredients for the marinade. Cut the picaña in thin slices and place them in the marinade. Keep it in the fridge for an hour.
00h40m - Start up the barbecue 225C / 430F. Set it to bake with a pizza stone or a cast iron pan. Mix the ingredients for the dough let it rest for 15 minutes
00h20m - Bake the tortillas
00h15m - Grill the picaña slices
00h10m - Assemble the quesadillas and grill the over a low direct heat.
00h00m - Enjoy!

X's social media
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Share your pictures or ask me questions on my facebook forum - www.facebook.com/groups/pitma...
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BBQ gear that I use every day:
1. Chef's knife - amzn.to/2bYOZyS (Germany) / amzn.to/2ht6F7r (USA)
2. Cutting Board - amzn.to/2inXTVf (Germany) / amzn.to/2hl5WQO (USA)
3. Barbecue tong - amzn.to/2inZhY2 (German) / amzn.to/2hKVnHV (USA)
4. Kitchen Torch - amzn.to/2i4fBze (Germany) / amzn.to/2io0huT (USA)
5.Thermometer - amzn.to/2io9TpR (Germany) / amzn.to/2hqzeAF (USA)

MOAB - Mother of All Burgers... It's always fun making burgers... I love a big impressive burger.

!! - RECIPE - !!
Total cooking time: 1 hours 00 minutes
Preparation time 0 hours 35 minutes
Cooking time 0 hours 25 minutes

Ingredients:
50/50 Minced meat - 700gram
Small round bread - 1
Young Gouda cheese - 2 slices
Emmetaler - 50 gram
Gruyere - 50 gram
Bacon - 4 strips
Sweet onion - 1
Tomatoes - 2
Baby kale or lettuce - 50 gram
Barbecue sauce
Olive oil
Pepper and salt

How To:
01h00m - Preheat your barbecue and crisp up your bacon
00h25m - Form the patties and start grilling the burger
00h20m - Slice the bread, the tomatoes and the onion
00h15m - Put the cheese on the burger and let it melt
00h10m - Put oil, salt and pepper on the bread and crispen it up
00h05m - Assemble the burger with and top with your favorite barbecue sauce.
00h00m - Enjoy!!

This is where I order my meat - www.beefensteak.nl/en/
These are my knives - www.wuesthof.com/germany/products/overview/cutlery/classic-ikon/9600-22

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/pitma...
Like my facebook page - www.facebook.com/BBQPitmasterX
Follow me on twitter - twitter.com/bbqpitmasterx

BBQ gear that I use every day:
1. Chef's knife - amzn.to/2bYOZyS (Germany) / amzn.to/2ht6F7r (USA)
2. Cutting Board - amzn.to/2inXTVf (Germany) / amzn.to/2hl5WQO (USA)
3. Barbecue tong - amzn.to/2inZhY2 (German) / amzn.to/2hKVnHV (USA)
4. Kitchen Torch - amzn.to/2i4fBze (Germany) / amzn.to/2io0huT (USA)
5.Thermometer - amzn.to/2io9TpR (Germany) / amzn.to/2hqzeAF (USA)


Music courtesy of Audio network
Royalty free music
Title: Fix it in the yard

Ralph de Kok grill's this all in one meal for us. A flank steak stuffed with all kinds of goodness. An absolute dream meal!

Find out more about Ralph - ralphdekok.nl/
This is where I order my meat - www.beefensteak.nl/en/
These are my knives - www.wuesthof.com/germany/products/overview/cutlery/classic-ikon/9600-22

Total cooking time: 2 hours 00 minutes
Preparation time 0 hours 30 minutes
Cooking time 1 hours 30 minutes

Suggested tools USA:
Butchers twine - amzn.to/2p27tmt
Vegetable pan - amzn.to/2oQERfd

Ingredients:
Flank Steak - 1 kilo
Eggs - 4 eggs
Bacon - 100 gram
Shallot - 1
Asparagus - 2 green large
Carrots - 2
Bell pepper - 1
Spinach - a handfull
Salt and pepper - a few pinches

How To:
02h00m - Start up your barbecue set it to smoke / grill 130C / 270F. You can make this on the rotisserie or just on the grill grate. You can even make it in the oven.
01h30m - Chop the onion and bacon. whisk it up with the eggs and a little salt and pepper. Bake the mixture in to an omelet.
01h20m - Grill the carrots, the asparagus and the bell pepper. Take the skin of the bell pepper.
01h10m - Sprinkle the flank steak with salt and pepper. Then stuff it with the vegetables and the omelet. Don't forget the spinach.
Roll up the flank steak and tie it up.
01h00m - Grill the flank steak on the rotisserie with a chunk of cherry wood.
00h10m - When the flank steak has reached a core temperature of 52C / 125F let it rest. Its should reach an end temperature of 54C / 130F after a 10 minute rest.
00h00m - Enjoy your feast!!


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/pitma...
Like my facebook page - www.facebook.com/BBQPitmasterX
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BBQ gear that I use every day:
1. Chef's knife - amzn.to/2bYOZyS (Germany) / amzn.to/2ht6F7r (USA)
2. Cutting Board - amzn.to/2inXTVf (Germany) / amzn.to/2hl5WQO (USA)
3. Barbecue tong - amzn.to/2inZhY2 (German) / amzn.to/2hKVnHV (USA)
4. Kitchen Torch - amzn.to/2i4fBze (Germany) / amzn.to/2io0huT (USA)
5.Thermometer - amzn.to/2io9TpR (Germany) / amzn.to/2hqzeAF (USA)


Music courtesy of Audio network
Royalty free music
Title: Fix it in the yard

SMOKED RIB EYE ROAST - SUPER JUICY!!!

This is where I order my meat - www.beefensteak.nl/en/
These are my knives - www.wuesthof.com/germany/products/overview/cutlery/classic-ikon/9600-22

Total cooking time: 2 hours 15 minutes
Preparation time 1 hours 05 minutes
Cooking time 1 hours 10 minutes

Suggested tools USA:
Fire starters - amzn.to/2nCTwu9
Win barrel chunks - amzn.to/2nmxzwF
Butchers twine - amzn.to/2nmAJR6

Suggested tools GER:
Fire starters - amzn.to/2odZgM6
Win barrel chunks - amzn.to/2nmCUUN
Butchers twine - amzn.to/2oe0qqX

Ingredients:
Rib eye - 1,5 kg
Lemon - 1 piece
Garlic cloves - 4
Thyme - 6 stalks
Rosemary - 6 stalks
Olive oil - 2 tablespoons
Salt and pepper - to taste

How To:
002h15m - Start your barbecue and set it to smoke at 160C or 320F
01h30m - Trus your ribeye
01h20m - Chop your spices fine and stick them to the roast
01h10m - Smoke the ribe eye until the core reaches 54C or 130F
00h10m - Let the rib eye rest
00h00m - Enjoy!


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/pitma...
Like my facebook page - www.facebook.com/BBQPitmasterX
Follow me on twitter - twitter.com/bbqpitmasterx

BBQ gear that I use every day:
1. Chef's knife - amzn.to/2bYOZyS (Germany) / amzn.to/2ht6F7r (USA)
2. Cutting Board - amzn.to/2inXTVf (Germany) / amzn.to/2hl5WQO (USA)
3. Barbecue tong - amzn.to/2inZhY2 (German) / amzn.to/2hKVnHV (USA)
4. Kitchen Torch - amzn.to/2i4fBze (Germany) / amzn.to/2io0huT (USA)
5.Thermometer - amzn.to/2io9TpR (Germany) / amzn.to/2hqzeAF (USA)


Music courtesy of Audio network
Royalty free music
Title: Fix it in the yard

STEAK EXTRA VAGANZA - Does it get any better than this??

This is where I order my meat - www.beefensteak.nl/en/
These are my knives - www.wuesthof.com/germany/products/overview/cutlery/classic-ikon/9600-22

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

Ingredients: (for 2 steaks)
Ribeye - 1 kg
Salt & pepper - a pinch
Cheese - 200 gram
Red onions - 2
Balsamic vinegar - 5 tablespoons
Brown sugar - 5 tablespoons
Jim Beam - 1 shot
Garlic cloves - 2
Mushrooms - 50 gram
olive oil - 4 tablespoons
fresh parsley - 3 twigs


How To:
01h15m - Start up your barbecue and preheat
00h30m - Start grilling your steak. When its seared place it over indirect heat. Let it come up to a core temperature of 54C / 130F
00h20m - Caramelise the sliced red onions with a bit of olive oil, sugar, balsamic vinegar and Jim Bean
00h10m - Swet the minced garlic and add the sliced mushrooms add salt and pepper to taste. Let the steaks rest when they reached their core temperature.
00h05m - Melt the cheese
00h00m - Assemble your steak and Enjoy!!

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/pitma...
Like my facebook page - www.facebook.com/BBQPitmasterX
Follow me on twitter - twitter.com/bbqpitmasterx

BBQ gear that I use every day:
1. Chef's knife - amzn.to/2bYOZyS (Germany) / amzn.to/2ht6F7r (USA)
2. Cutting Board - amzn.to/2inXTVf (Germany) / amzn.to/2hl5WQO (USA)
3. Barbecue tong - amzn.to/2inZhY2 (German) / amzn.to/2hKVnHV (USA)
4. Kitchen Torch - amzn.to/2i4fBze (Germany) / amzn.to/2io0huT (USA)
5.Thermometer - amzn.to/2io9TpR (Germany) / amzn.to/2hqzeAF (USA)


Music courtesy of Audio network
Royalty free music
Title: It's a dangerous Game 3

HOW TO DRY AGE STEAK - Dry aging beef at home - In this video I will show you the easy way to dry age steak!

This is where I order my meat - www.beefensteak.nl/en/
These are my knives - www.wuesthof.com/germany/products/overview/cutlery/classic-ikon/9600-22

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/pitma...
Like my facebook page - www.facebook.com/BBQPitmasterX
Follow me on twitter - twitter.com/bbqpitmasterx

BBQ gear that I use every day:
1. Chef's knife - amzn.to/2bYOZyS (Germany) / amzn.to/2ht6F7r (USA)
2. Cutting Board - amzn.to/2inXTVf (Germany) / amzn.to/2hl5WQO (USA)
3. Barbecue tong - amzn.to/2inZhY2 (German) / amzn.to/2hKVnHV (USA)
4. Kitchen Torch - amzn.to/2i4fBze (Germany) / amzn.to/2io0huT (USA)
5.Thermometer - amzn.to/2io9TpR (Germany) / amzn.to/2hqzeAF (USA)


Music courtesy of Audio network
Royalty free music
Title: It's a dangerous Game 3

BACON CRUSTED FILET MIGNON - Quick Guide to make any steak better !!! check out this impoved version of the original filet mignon recipe.

This is where I order my meat - www.beefensteak.nl/en/
These are my knives - www.wuesthof.com/germany/products/overview/cutlery/classic-ikon/9600-22

Total cooking time: 1 hours 45 minutes
Preparation time 0 hours 45 minutes
Cooking time 1 hours 00 minutes

Suggested tools USA:
Cast iron Faijita plate set - amzn.to/2lwrON3
Weber Go Anywhere - amzn.to/2lwcv72

Suggested tools GER:
Cast iron pan - amzn.to/2lGRj04
Weber Go Anywhere - amzn.to/2l9hrgP

Ingredients:
Filet mignon - 400 gr
Bacon - thin sliced 2 packs
Onion powder - 1 tsp
Celery powder - 1 stp
Paprika powder - 1 tsp
Yellow mustard - 2 tbs

How To:
01h45m - Start up your barbecue for direct heat
01h00m - Crispen up your bacon
00h45m - Chop your bacon fine and mix it with powder spices
00h40m - Rub your filet mignon with mustard and give it a crust of bacon
00h35m - Smoke your filet mignon at 160C / 320F
00h05m - When your filet mignon has reached a temperature of 58C / 136F it is done. Let it rest for a few minutes.
00h00m - Enjoy

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/pitma...
Like my facebook page - www.facebook.com/BBQPitmasterX
Follow me on twitter - twitter.com/bbqpitmasterx

BBQ gear that I use every day:
1. Chef's knife - amzn.to/2bYOZyS (Germany) / amzn.to/2ht6F7r (USA)
2. Cutting Board - amzn.to/2inXTVf (Germany) / amzn.to/2hl5WQO (USA)
3. Barbecue tong - amzn.to/2inZhY2 (German) / amzn.to/2hKVnHV (USA)
4. Kitchen Torch - amzn.to/2i4fBze (Germany) / amzn.to/2io0huT (USA)
5.Thermometer - amzn.to/2io9TpR (Germany) / amzn.to/2hqzeAF (USA)


Music courtesy of Audio network
Royalty free music
Title: It's a dangerous Game 3

SMOKED BEEF RIBS - THE BEST YOU EVER HAD!!!!

This is where I order my meat - www.beefensteak.nl/en/
These are my knives - www.wuesthof.com/germany/products/overview/cutlery/classic-ikon/9600-22

Total cooking time: 13 hours 30 minutes
Preparation time 1 hours 10 minutes
Cooking time 12 hours 20 minutes

Suggested tools USA:
Wood chunks - amzn.to/2kKMNdA
Grill eye thermometer - amzn.to/2kyH0ak

Suggested tools GER:
Wood chunks - amzn.to/2kKRdRT
Grill eye thermometer - amzn.to/2lkCC2H

Ingredients:
Beef Ribs
Fine salt - 2 tablespoons
Cane sugar - 1 tablespoon
Crushed black pepper - 2 tablespoons
Sage leaves - 1/2 tablespoon
Celery leaves - 1/2 tablespoon
Onion powder - 1 tablespoon
Garlic powder - 1/2 tablespoon
Tumeric powder - 1/2 tablespoon
Smoked Paprika powder - 1 tablespoon
Chili flakes - 1 tablespoon

How To:
13h30m - Start up your smoker or barbecue and set it to smoke at 110 Celsius or 225 Fahrenheit.
12h30m - Mix the spices for the rub and apply it to the beef ribs
12h20m - Smoke the beef ribs until they reach a core temperature of 88 Celsius or 190 Fahrenheit
00h20m - Let the beef ribs rest for around 20 minutes
00h00m - Enjoy!

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/pitma...
Like my facebook page - www.facebook.com/BBQPitmasterX
Follow me on twitter - twitter.com/bbqpitmasterx

BBQ gear that I use every day:
1. Chef's knife - amzn.to/2bYOZyS (Germany) / amzn.to/2ht6F7r (USA)
2. Cutting Board - amzn.to/2inXTVf (Germany) / amzn.to/2hl5WQO (USA)
3. Barbecue tong - amzn.to/2inZhY2 (German) / amzn.to/2hKVnHV (USA)
4. Kitchen Torch - amzn.to/2i4fBze (Germany) / amzn.to/2io0huT (USA)
5.Thermometer - amzn.to/2io9TpR (Germany) / amzn.to/2hqzeAF (USA)


Music courtesy of Audio network
Royalty free music
Title: It's a dangerous Game 3

SMOKED OXTAIL SANDWICH - Barbecue Recipe

This is where I order my meat - www.beefensteak.nl/en/
These are my knives - www.wuesthof.com/germany/products/overview/cutlery/classic-ikon/9600-22

Total cooking time: 7 hours 00 minutes
Preparation time 1 hours 00 minutes
Cooking time 6 hours 00 minutes

Suggested tools USA:
Barbecue rub - amzn.to/2kIMn8B
Hickory woodchips - amzn.to/2knlOog

Suggested tools GER:
Ankerkraut BBQ rub - amzn.to/2lrHdxl
Hickory chips - amzn.to/2kWX1Y9

Ingredients:
Oxtail - 1 kg
Barbecue rub - 5 tablespoons
Celery - 5 stalks
Carrots - 3
Potato - 1 large
Red Onion - 2
Garlic - 1 clove
Beef fond - 400 ml
Dark sweet beer - 200ml
cheese and onion bread
Parsley - 1 pinch fresh chopped


How To:
07h00m - Start up your barbecue and set it to smoke at 110 degrees Celsius or 225 Fahrenheit
06h10m - Sprinkle a heavy coating of barebcue rub on the oxtail and place it over indirect heat
06h00m - Smoke the oxtail while adding hickory woodchips to keep your barbecue smoking
05h10m - Place the oxtail in a tinfoil tray together with the vegetables chopped to the same size. Add the beef fond and the beer. Wrap it in foil and place it back on the barbecue.
05h00m - Let the oxtail simmer for around 5 hours, add more if needed to keep it moist.
00h10m - pull apart your oxtail and assemble your sandwich. Sprinkle on some fresh parsley.
00h00m - Enjoy!

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/pitma...
Like my facebook page - www.facebook.com/BBQPitmasterX
Follow me on twitter - twitter.com/bbqpitmasterx

BBQ gear that I use every day:
1. Chef's knife - amzn.to/2bYOZyS (Germany) / amzn.to/2ht6F7r (USA)
2. Cutting Board - amzn.to/2inXTVf (Germany) / amzn.to/2hl5WQO (USA)
3. Barbecue tong - amzn.to/2inZhY2 (German) / amzn.to/2hKVnHV (USA)
4. Kitchen Torch - amzn.to/2i4fBze (Germany) / amzn.to/2io0huT (USA)
5.Thermometer - amzn.to/2io9TpR (Germany) / amzn.to/2hqzeAF (USA)


Music courtesy of Audio network
Royalty free music
Title: It's a dangerous Game 3

BOEUF BOURGUINON - Dutch Oven Recipe - The best beef stew you have ever made. Give it a try .. you will not be disappointed.

This is where I order my meat - www.beefensteak.nl/en/
These are my knives - www.wuesthof.com/germany/products/overview/cutlery/classic-ikon/9600-22

Total cooking time: 4 hours 35 minutes
Preparation time 0 hours 25 minutes
Cooking time 4 hours 10 minutes

Suggested tools USA:
Camp chef Dutch Oven - amzn.to/2haVBtO

Suggested tools GER:
Camp chef Dutch Oven - amzn.to/2hIEekU

Ingredients:
sweet onion - 1 piece
shallot - 2 pieces
red onion - 1 piece
Celery - 8 stalks
Carrots - 4 pieces
Mushrooms - 8 pieces
Garlic cloves - 2 pieces
Red burgundy wine - 700ml
Chuck eye - 1,5 kg
Tomato paste - 2 tablespoons
Cubes dried chicken stock - 2 cubes
Bacon - 200 gram

How To:
04h35m - Start a chimney starter full of briquettes
04h20m - Chop all the vegetables
04h10m - Sear the chuck eye and sweat the onions, garlic and tomato paste
04h00m - Simmer the chuck eye, the carrots, celery in the red wine
02h00m - Crispen up some bacon and add it to the stew together with the mushrooms...and let it simmer some more
00h00m - ... its time to enjoy!!

X's social media
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Music courtesy of Audio network
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Title: It's a dangerous Game 3

Which is the best steak the $10 black angus or the $50 Wagyu +9 marbeling rib-eye steak?? Watch the video and vind out.

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

X's social media
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Title: It's a dangerous Game 3

LOMO AL TRAPO - Salt Crusted Tenderloin - By wrapping the tenderloin in salt and spice... it becomes so juice and flavorful.. its insane.

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

Total cooking time: 1 hours 35 minutes
Preparation time 1 hours 05 minutes
Cooking time 0 hours 30 minutes

Suggested tools USA:
Oven tray - amzn.to/2fsyDi6
Cheese cloth - amzn.to/2fsxKGF
Butchers twine - amzn.to/2dSjdmY

Suggested tools GER:
Oven tray - amzn.to/2eQSGn2
Cheese cloth - amzn.to/2eQTcRY
Butchers twine - amzn.to/2eQVTmm

Ingredients:
Tenderloin - 1 whole cut
Red wine - 500 ml
Salt - 500 gram
Chili flakes - 2 tsp
Fennel seeds - 2 tsp
Rosemary - 2 tsp
Thyme - 2 tsp
Tarragon - 2 tsp

How To:
01h35m - Soak the cloth with red wine and place in the bottom of an oven tray. Place a layer of salt on the bottom and sprinkle in the spices
01h25m - Roll up the cloth and truss it with the butchers twine
01h15m - Start up your charcoal or gas grill for direct grilling
00h30m - Grill the lomo al trapo until the core temperature is 50C or 120F
00h10m - Remove the salt crust and remove as much salt as possible. Then grill the tenderloin until it reached a core temperature of 54C or 130F
00h05m - Let the tenderloin rest for 5 minutes and then slice it up
00h00m - Enjoy the flavor explosion

X's social media
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Music courtesy of Audio network
Royalty free music
Title: It's a dangerous Game 3
Artist: Jake Field

SMOKING BRISKET - Gravity Smoker - ProQ GFC 2150
Let's put this Gravity Smoker to the test. In this video I will show you how to smoke a brisket on the ProQ GFC 2150

Want to find out more about the ProQ GFC2150 - www.macsbbq.com/GFC2150

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/pitma...
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Music courtesy of Audio network
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Title: Its a dangerous game
Artist:Jake Fileds

STUFFED BACON & ONION CUPS - This is one of those recipes were all the flavors blend together perfectly. Leave me a comment and let me know what you would stuff it with.

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

Total cooking time: 1 hours 30 minutes
Preparation time 1 hours 00 minutes
Cooking time 0 hours 30 minutes

Ingredients:
Minced beef - 500 gram
Sweet onion - 4 pcs
Parsley - 3 stalks
Shawarma spices - 2 tablespoons
Goat cheese - 100 gram

How To:
01h30m - Set up your grill to smoke at 200C or 400F
00h45m - Cut the onion and create the onion and bacon cups
00h40m - Blend the leftover of one onion, the shawarma spices and the parsley fine. Then mix it with the minced beef.
00h35m - Stuff the bacon and onion cups with the stuffing and a bit of goat cheese
00h30m - Smoke them for 20 to 30 minutes
00h00m - Enjoy

X's social media
Follow me on instagram - instagram.com/pitmasterx/
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Music courtesy of Audio network
Royalty free music
Title: Its a dangerous game
Artist:Jake Fileds

FLAT IRON STEAK & JALAPEÑO SALSA - The steak is already great. Just add this salsa to the plate and enjoy the fusion of flavors.

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


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


Ingredients:
Flat iron steak
Jalapeño peppers - 5 pieces
Sweet onion - 1 piece
Parsley - a hand full fine chopped
Garlic - 2 cloves
Pickle - 1 large
Salt flakes - 2 tablespoons
Pickle juice - 2 tablespoons
Olive oil - 1/4 cup

How To:
00h55m - Start your grill for direct grilling
00h50m - Chop the ingredients for the jalapeño salsa fine and mix them up
00h10m - Grill the steak until 56 degrees Celsius of 133 Fahrenheit
00h05m - Let the steak rest and top it with the salsa
00h00m - Ejoy!!

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/pitma...
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Music courtesy of Audio network
Royalty free music
Title: Its a Dangerous Game
Artist: Jake Field

STEAK & BACON - ARMADILLO EGGS - Smoked Armadillo Eggs recipe - Armadillo eggs are a well known recipe..however making it with bacon and steak makes it insanely better

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

Total cooking time: 1 hours 45 minutes
Preparation time 1 hours 05 minutes
Cooking time 0 hours 40 minutes

Suggested tools USA:
Kitchen Aid food grinder - amzn.to/2d8xxnj
Flame Boss temperature controller - amzn.to/2cUDZOa

Suggested tools GER:
Kitchen Aid food grinder - amzn.to/2cRfnHr


Ingredients:
Steak - 500 gram
Bacon - 500 gram
Jalapeño peppers - 6 pieces
Cheddar and mozzarella - 200 gram
barbecue sauce - 200 ml
dry rub - 6 teaspoons


How To:
01h45m - Setup your smoker to smoke at 160 degrees Celsius or 320 degrees Fahrenheit
01h00m - Grind down the meat, empty the jalapeños, stuff the with meat, wrap them with the minced meat and place them on the smoker.
00h40m - Smoke the Armadillo Eggs
00h20m - brush on barbecue sauce until you have a thick coat of barbecue sauce
00h00m - Sprinkle on some dry rub and enjoy!!

X's social media
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Artist:

GRILLED SHORT RIBS - Asian barbecue sauce - Grilling short ribs is like a dream. They turn out so juicy and tender, its fantastic. In combination with a great sauce, makes it Epic.

Total cooking time: 1 hours 10 minutes
Preparation time 0 hours 55 minutes
Cooking time 0 hours 15 minutes

Suggested tools USA:
Weber Go Anywhere - amzn.to/29qjxpJ

Suggested tools GER:
Weber Go Anywhere - amzn.to/29hiXqB

Ingredients:
Beef Short Ribs - 3 cuts
Light brown sugar - 6 tbsp
Smooth peanut butter - 3 tbsp
Water - 3 tbsp
Soy Sauce - 2 tbsp
Honey - 2 tbsp
Mirin - 4 tsp
5 spice powder - 1/2 tsp
Sambal oelek - 1 tsp
Tahin (sesame paste) - 1 tsp

How To:
01h10m - Start up your grill
00h025m - Mix the ingredients for the sauce
00h20m - Heat up the sauce
00h15m - Grill the short ribs until medium
00h05m - Let the ribs rest
00h00m - Slice and serve the Short Ribs

X's social media
Follow me on instagram - instagram.com/pitmasterx/
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Music courtesy of Audio network
Royalty free music
Title: Sawdust Blues
Artist: Igor Dvorkin

Super tasty smoked meatballs and spaghetti sauce

Find out more about KamadoJoe - www.kamadojoe.com
This is where I order my meat - www.beefensteak.nl/en/
These are my knives - www.wuesthof.com/germany/products/overview/cutlery/classic-ikon/9600-22

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

Ingredients for the meatballs:
Minced meat 50/50 (beef / pork)- 1 kilo
small diced red onion - 1
Mashed garlic cloves - 2 cloves
Oregano chopped fine - 1 tablespoon
Thyme chopped fine - 1 teaspoon
Flat leave parsley fine chopped - 3 tablespoons
Basil fine chopped - 3 tablespoons
Coarse mustard - 2 teaspoons
egg - 1
Classic american BBQ rub - 2 tablespoons
Provolone cheese grated - grated

Ingredients for the basic barbecue rub
Fine salt – ¼ cup f
Brown sugar – ¼ cup
Paprika powder – ¼ cup
Black pepper – 3 tablespoons
Onion powder – 1 tablespoon
Garlic powder – 1 tablespoon

Spaghetti sauce:
olive oil - 1 tablespoon
Diced onion - 1 onion
Garlic cloves pressed - 2 cloves
Tomato pulp or dices - 400 gram
Parsley fine chopped - 1 tablespoon
Basil fine chopped - 1 tablespoon
Chicken stock - 100 ml

How To:
02h00m - Start up your barbecue and set it to smoke at 160 Celsius of 320 Fahrenheit
01h20m - Chop the ingredients for the meat balls and mix all the ingredients up until you get smooth mix. Roll the minced meat into eatballs.
01h10m - Sprinkle the meatballs with the classic barbecue rub and smoke the for about 45 minutes
00h20m - Set up a pan over direct heat and soften a diced onion in olive oil. Add the pressed garlic cloves until they turn soft. Then add the rest of the ingredients to the sauce and let it simmer for 10 minutes.
00h00m - Serve the meatballs and the sauce with fresh cooked spaghetti

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/pitma...
Like my facebook page - www.facebook.com/BBQPitmasterX
Follow me on twitter - twitter.com/bbqpitmasterx

BBQ gear that I use every day:
1. Chef's knife - amzn.to/2bYOZyS (Germany) / amzn.to/2ht6F7r (USA)
2. Cutting Board - amzn.to/2inXTVf (Germany) / amzn.to/2hl5WQO (USA)
3. Barbecue tong - amzn.to/2inZhY2 (German) / amzn.to/2hKVnHV (USA)
4. Kitchen Torch - amzn.to/2i4fBze (Germany) / amzn.to/2io0huT (USA)
5.Thermometer - amzn.to/2io9TpR (Germany) / amzn.to/2hqzeAF (USA)

Better than Ribs!! - Smoked Pork Cheeks

Find out more about the KamadoJoe - www.kamadojoe.com/
This is where I order my meat - www.beefensteak.nl/en/
These are my knives - www.wuesthof.com/germany/products/overview/cutlery/classic-ikon/9600-22

RECIPE
Ingredients:
Pork Cheeks - 2 kg

Basic dry rub
Fine salt – ¼ cup f
Brown sugar – ¼ cup
Paprika powder – ¼ cup
Black pepper – 3 tablespoons
Onion powder – 1 tablespoon
Garlic powder – 1 tablespoon

Barbecue sauce
Ketchup – 300 ml
Worcestershire sauce – 2 teaspoons
Maple syrup – 2 tablespoons
Honey – 2 tablespoons
Appel cider – ¼ cup
Coarse mustard – 1 tablespoon
Basic Barbecue rub – 3 tablespoons

How To:
- Set up your barbecue to smoke at 110 degrees Celsius of 220 degrees Fahrenheit
- Mix the ingredients for the basic dry rub
- Coat the pork cheeks with the dry rub and place the on the grill grate of your smoker
- Smoke the pork cheeks for 2 hours than wrap them in foil and add some barbecue sauce
- Cook the pork cheeks for 2 more hours. They should be almost fall apart at this point. Take the out of the foil and enjoy the with a side of potatoes or on a 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/pitma...
Like my facebook page - www.facebook.com/BBQPitmasterX
Follow me on twitter - twitter.com/bbqpitmasterx

BBQ gear that I use every day:
1. Chef's knife - amzn.to/2bYOZyS (Germany) / amzn.to/2ht6F7r (USA)
2. Cutting Board - amzn.to/2inXTVf (Germany) / amzn.to/2hl5WQO (USA)
3. Barbecue tong - amzn.to/2inZhY2 (German) / amzn.to/2hKVnHV (USA)
4. Kitchen Torch - amzn.to/2i4fBze (Germany) / amzn.to/2io0huT (USA)
5.Thermometer - amzn.to/2io9TpR (Germany) / amzn.to/2hqzeAF (USA)

Delicious Bacon Satay Kabobs Recipe - Saté Ajam Recipe

Find out more about KamadoJoe - www.kamadojoe.com/
This is where I order my meat - www.beefensteak.nl/en/
These are my knives - www.wuesthof.com/germany/products/overview/cutlery/classic-ikon/9600-22
Total cooking time: 2 hours 20 minutes
Preparation time 2 hours 10 minutes
Cooking time 0 hours 10 minutes

Suggested tools:
Bamboo skewers - amzn.to/2xeegtY
Ziplock bags - amzn.to/2vSBh6c
Ketjap Manis - amzn.to/2wcnl9P

Marinade Ingredients:
shallots - 2 pieces
Ginger- 1 thumb size piece
Lime juice -2 limes
Garlic cloves - 1
Coriander-1 tablespoon fresh chopped
Ketjap Manis - 500 ml
Red chili pepper -1
Dark Brown sugar - 2 tablespoons

Other ingredients:
Chicken thighs - 1 kilo
Bacon - 300 gram
Pimento or paprika - 6 pieces
Red onion

How To:
02h20m - Chop the ingredients for the marinade and place them in a ziplock bag. Refrigerate them for 2 hours.
00h55m - Set up your barbecue for direct grilling at 400F and 200 C
00h50m - Place bamboo skewers in water
00h30m - Square the pimentos, the red onion and the bacon.
00h20m - Place all the ingredients on the skewer and discard the marinade.
00h10m - Grill the Satay Kabobs over direct heat.
00h00m - Let the kabobs rest for 2 minutes and Enjoy!!

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/pitma...
Like my facebook page - www.facebook.com/BBQPitmasterX
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BBQ gear that I use every day:
1. Chef's knife - amzn.to/2bYOZyS (Germany) / amzn.to/2ht6F7r (USA)
2. Cutting Board - amzn.to/2inXTVf (Germany) / amzn.to/2hl5WQO (USA)
3. Barbecue tong - amzn.to/2inZhY2 (German) / amzn.to/2hKVnHV (USA)
4. Kitchen Torch - amzn.to/2i4fBze (Germany) / amzn.to/2io0huT (USA)
5.Thermometer - amzn.to/2io9TpR (Germany) / amzn.to/2hqzeAF (USA)

WILD BOAR ROAST - Pork Neck Rollade Recipe

Find out more about KamadoJoe - www.kamadojoe.com/
Find out more about our butcher -

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

Suggested tools:


Ingredients:
Fine chopped onion - 1/4 cup
Cranberries - 1 1/2 cup
Horseradish - 2 tablespoons
Sugar - 4 tablespoons
Creme fraise - 3 tablespoons
Wild boar or pork - pork neck - 1,5 kg
Sausage - 0,5 kg
Sage, rosemary, thyme fine chopped - 3 tablespoons
Salt - 1 teaspoon

Serve with mixed slaw and a vinaigrette

How To:
02h30m - Set up your barbecue for direct grilling at 425F and 225 C
02h15m - Blend the ingredients for the sauce
02h10m - Butterfly the pork neck
02h00m - Chop the fresh herbs and sprinkle them over the pork neck. Do the same for the salt and the stuffing from the pork sausage.
01h50m - Roll and tie up the pork neck
01h45m - Sear the pork roast over direct heat
01h40m - Let the pork roast come up to a core temperature over indirect heat. Until it reaches a core temperature of 145F 63C
00h20m - Let it rest for about 10 - 20 minutes
00h00m - Plate up with slaw and sauce - Enjoy!!

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/pitma...
Like my facebook page - www.facebook.com/BBQPitmasterX
Follow me on twitter - twitter.com/bbqpitmasterx

BBQ gear that I use every day:
1. Chef's knife - amzn.to/2bYOZyS (Germany) / amzn.to/2ht6F7r (USA)
2. Cutting Board - amzn.to/2inXTVf (Germany) / amzn.to/2hl5WQO (USA)
3. Barbecue tong - amzn.to/2inZhY2 (German) / amzn.to/2hKVnHV (USA)
4. Kitchen Torch - amzn.to/2i4fBze (Germany) / amzn.to/2io0huT (USA)
5.Thermometer - amzn.to/2io9TpR (Germany) / amzn.to/2hqzeAF (USA)

Wild Boar - Grilled Loin - The wild boar hunting season has started and our local butcher hooked us up with some of the best wild boar you can get.

Find out more about kamadoJoe - www.kamadojoe.com/
Find about more about my butcher - www.facebook.com/keurslagervanderhorst/
www.wuesthof.com/germany/products/overview/cutlery/classic-ikon/9600-22

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

Ingredients:
Wild Boar Loin - 2 loin for 2 persons
Steak rub or pepper and salt - 1 teaspoon
olive oil - 2 table spoons

Ingredients Puree:
Parsnip - 200 gram
Cauliflower - 200
Parmesan cheese - 50 gram grated
olive oil - 2 tablespoons
pepper and salt - a pinch of both
Rucola slaw - 25 gram

Honey Mustard sauce:
Honey - 4 tablespoons
Coarse mustard - 2 tablespoons
Juice from the loin - 2 tablespoons
Pepper and salt - to taste
Sage - 1 teaspoon

How To:
01h00m - Fire up your grill and set your charcoal to one side. Set it to 350 Fahrenheit or 175 Celsius
00h00m - Cook the parsnip and cauliflower
00h25m - Rub your wild boar loins with olive oil and a steak rub
00h20m - Grill the loins over direct heat until you have a caramelized outside.
00h15m - Cook the loins over indirect heat, until they reach a minimal core temperature of 155 Fahrenheit 68 Celsius
00h12m - Puree the cauliflower with the parmesan, olive oil and pepper and salt until it's smooth. Mix it with the rucola
00h10m - Chop the sage fine and mix the ingredients for the honey mustard sauce.
00h05m - Let the loins rest for 5 minutes and add the juice on to the honey mustard sauce
00h00m - Plate up and enjoy!!


X's social media
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Share your pictures or ask me questions on my facebook forum - www.facebook.com/groups/pitma...
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BBQ gear that I use every day:
1. Chef's knife - amzn.to/2bYOZyS (Germany) / amzn.to/2ht6F7r (USA)
2. Cutting Board - amzn.to/2inXTVf (Germany) / amzn.to/2hl5WQO (USA)
3. Barbecue tong - amzn.to/2inZhY2 (German) / amzn.to/2hKVnHV (USA)
4. Kitchen Torch - amzn.to/2i4fBze (Germany) / amzn.to/2io0huT (USA)
5.Thermometer - amzn.to/2io9TpR (Germany) / amzn.to/2hqzeAF (USA)

SMOKED PORK TENDERLOIN - what better to do with a pork tenderloin than to brine and smoke it.

Find all Napoleon dealers - www.napoleongrills.nl/zoek-uw-plaatselijke-dealer
This is where I order my meat - www.beefensteak.nl/en/
These are my knives - www.wuesthof.com/germany/products/overview/cutlery/classic-ikon/9600-22

Total cooking time: 2 hours 40 minutes
Preparation time 2 hours 00 minutes
Cooking time 0 hours 40 minutes

Ingredients:
Pork Tenderloin - 2 cuts
Salt - 100 gram
Sugar - 100 gram

Ingredients for the sauce:
Coarse mustard - 2 tbs
Honey - 4 tbs
Maple syrup - 1 tbs
Almond Sherry Vinegar - 1 tbs
Worcestershire sauce - tsp

Ingredients for the side dish:
Bacon - 200 gram
Mushrooms - 4 large (or 8 normal)
Onion - 1 large
Pepper and Salt - to taste

How To:
02h40m - Mix your pork Tenderloin with the salt and sugar set in the the fridge and let it cure (dry brine) for 2 hours.
01h20m - Start up your barbecue and make a pouch with smoked chips. Set your barbecue to smoke at 125 Celsius or 225 Fahrenheit.
00h40m - Rinse the pork tenderloins in cold water and dry the outside. Place them on your barbecue to be smoked
00h35m - Dice bacon onions and mushrooms. Render down the bacon and cook the onions and mushroom in the bacon fat with a bit of black pepper.
00h25m - Mix the ingredients for the honey mustard sauce
00h20m - Satrt grilling the pork tenderloins when they reach a core temperature of 45 degrees Celsius of 115 Fahrenheit.
00h15m - Keep flipping and brushing the pork tenderloins until they reach a core temperature of 63 degrees Celsius or 145 Fahrenheit
00h00m - When the tenderloins have rested .. your good to go!!

X's social media
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Share your pictures or ask me questions on my facebook forum - www.facebook.com/groups/pitma...
Like my facebook page - www.facebook.com/BBQPitmasterX
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BBQ gear that I use every day:
1. Chef's knife - amzn.to/2bYOZyS (Germany) / amzn.to/2ht6F7r (USA)
2. Cutting Board - amzn.to/2inXTVf (Germany) / amzn.to/2hl5WQO (USA)
3. Barbecue tong - amzn.to/2inZhY2 (German) / amzn.to/2hKVnHV (USA)
4. Kitchen Torch - amzn.to/2i4fBze (Germany) / amzn.to/2io0huT (USA)
5.Thermometer - amzn.to/2io9TpR (Germany) / amzn.to/2hqzeAF (USA)

Pork belly Burnt Ends - This is the summer barbecue trend for 2017. There is a good reason for that... give it try and you will know why!! :D

Total cooking time: 4 hours 30 minutes
Preparation time 0 hours 40 minutes
Cooking time 3 hours 50 minutes

Ingredients:
pork belly - 800 gram
Santa maria classic barbecue rub - 1 pouch
Santa maria Kentucky Wishky BBQ sauce - 1/2 bottle
Light brown sugar - 2 large tablespoons
Honey - 1/2 cup

How To:
04h30m - Preheat your barbecue and set it t smoke at 125 Celsius or 225 Fahrenheit
04h00m - Slice your pork belly into cubes and season them with the Santa Maria classic barbecue rub.
03h50m - Smoke the pork belly cubes
01h50m - Mix the pork belly cubes with the barbecue sauce, sugar and honey
01h45m - Place the cubes in a tray covered with tinfoil and keep on cooking at 150 Celsius or 300 Fahrenheit or until you reach a core temperature of 96 Celsius or 205 Fahrenheit.
00h15m - Take the tinfoil off and brush the cubes with the juices on the tray and put it back on the barbecue
00h05m - Take the burned ends of the grill and let them rest for 5 minutes
00h00m - Enjoy!!

X's social media
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Like my facebook page - www.facebook.com/BBQPitmasterX
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BBQ gear that I use every day:
1. Chef's knife - amzn.to/2bYOZyS (Germany) / amzn.to/2ht6F7r (USA)
2. Cutting Board - amzn.to/2inXTVf (Germany) / amzn.to/2hl5WQO (USA)
3. Barbecue tong - amzn.to/2inZhY2 (German) / amzn.to/2hKVnHV (USA)
4. Kitchen Torch - amzn.to/2i4fBze (Germany) / amzn.to/2io0huT (USA)
5.Thermometer - amzn.to/2io9TpR (Germany) / amzn.to/2hqzeAF (USA)

IBERICO CABECERO ROAST – Smoked Pork : This might just be the best smoked pork roast I ever had.. give it a try!

Find out more about the kamado Joe - www.kamadojoe.com/
This is where I order my meat - www.beefensteak.nl/en/
These are my knives - www.wuesthof.com/germany/products/overview/cutlery/classic-ikon/9600-22

Total cooking time: 3 hours 40 minutes
Preparation time 0 hours 40 minutes
Cooking time 3 hours 00 minutes

Suggested tools:
Butchers twine

Ingredients:
Iberico Cabecero – 1 cut
Parsley – 4 twigs
Thyme – 6 twigs
Oregano – 3 twigs
Garlic cloves – 4 cloves
Salt – a healthy dose
Pepper – same as salt
Fruity vinegar – 4 tablespoons
BBQ Rub – ¼ cup

How To:
03h40m - Start your barbecue and set it to smoke at 125 Celsius 250 Fahrenheit
03h30m – Butterfly the iberico cabecero, chop the fresh ingredients fine. Stuff the cabecero with thyme, parsley, oregano, salt pepper, garlic and vinegar. Tie up the cabecero. Sprinkle BBQ rub on the outside
03h00m - Smoke the Iberico cabecero pork roast
0h10m - Let the iberico cabecero pork roast rest for 10 minutes
00h00m - Enjoy!!

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/pitma...
Like my facebook page - www.facebook.com/BBQPitmasterX
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BBQ gear that I use every day:
1. Chef's knife - amzn.to/2bYOZyS (Germany) / amzn.to/2ht6F7r (USA)
2. Cutting Board - amzn.to/2inXTVf (Germany) / amzn.to/2hl5WQO (USA)
3. Barbecue tong - amzn.to/2inZhY2 (German) / amzn.to/2hKVnHV (USA)
4. Kitchen Torch - amzn.to/2i4fBze (Germany) / amzn.to/2io0huT (USA)
5.Thermometer - amzn.to/2io9TpR (Germany) / amzn.to/2hqzeAF (USA)

BACON BOMB EXPLOSION - Smoked Meatloaf! This recipe has been around for a long time and I have never gotten around to making a video of it. Well now I did... :D

Find out more about the kamadojoe - www.kamadojoe.com/
This is where I order my meat - www.beefensteak.nl/en/
These are my knives - www.wuesthof.com/germany/products/overview/cutlery/classic-ikon/9600-22

Total cooking time: 1 hours 35 minutes
Preparation time 0 hours 50 minutes
Cooking time 0 hours 45 minutes

Suggested tools:
Smoke wood - amzn.to/2rzuuis
Large BBQ spatula - amzn.to/2qwNKZM

Ingredients:
Minced meat 50/50 - 2 kilogram
Strips of bacon - 400 gram
Barbecue sauce - 1 cup
Barbecue rub - 1/4 cup
Onion - 1 piece
Bell pepper - 3 pieces

How To:
01h35m - Start up your barbecue and set it to smoke at 160C / 320F
01h10m - Create the minced meat base on a sheet of tin foil. sprinkle it with rub, barbecue sauce, the bell pepper and the onion
01h00m - Roll up the minced meat in the tinfoil and make your bacon weave. Roll the minced meat in your bacon weave.
00h50m - Smoke the bacon bomb explosion until you reach a core temperature of 50C / 122 Fahrenheit. Then start brushing it with barbecue sauce.
00h10m - When your Bacon Bomb Explosion has reached a temperature of 65C / 150F it is done.. take it off the grill and let it rest for about 10 minutes before eating.
00h00m - Enjoy!!

X's social media
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Like my facebook page - www.facebook.com/BBQPitmasterX
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BBQ gear that I use every day:
1. Chef's knife - amzn.to/2bYOZyS (Germany) / amzn.to/2ht6F7r (USA)
2. Cutting Board - amzn.to/2inXTVf (Germany) / amzn.to/2hl5WQO (USA)
3. Barbecue tong - amzn.to/2inZhY2 (German) / amzn.to/2hKVnHV (USA)
4. Kitchen Torch - amzn.to/2i4fBze (Germany) / amzn.to/2io0huT (USA)
5.Thermometer - amzn.to/2io9TpR (Germany) / amzn.to/2hqzeAF (USA)

Low and Slow - Smoked pork belly ribs
Every now and then.. its time to smoke some ribs!!

Find out more about kamado joe - www.kamadojoe.com/
This is where I order my meat - www.beefensteak.nl/en/
These are my knives - www.wuesthof.com/germany/products/overview/cutlery/classic-ikon/9600-22

Total cooking time: 5 hours 00 minutes
Preparation time 4 hours 30 minutes
Cooking time 0 hours 30 minutes

Suggested tools:
Sauce mop and bucket - amzn.to/2qF9q6Y
Cherry Chunks - amzn.to/2r0bjOL

Ingredients:
Iberico pork belly ribs

Rib rub ingredients:
Paprika powder - 1/2 cup
Chili powder - 1/4 cup
Garlic powder - 2 tablespoons
Salt - 3 tablespoons
koriander powder - 2 tablespoons
Curry powder - 2 tablespoons
Mustard powder - 2 tablespoons
Black Pepper - 1 tablespoon
Cane sugar - 2 tablespoons

Barbecue sauce ingredients:
Apple juice - 100 ml
Apple cider vinegar - 100ml
Soy sauce - 2 tablespoon
Worcester sauce - 1 tablespoon
Brown sugar - 4 tablespoons
BBQ rub - 3 tablespoons
tabasco sauce - to taste (1/2 teaspoon)
ketchup - 500 ml

How To:
05h00m - start up your barbecue set it to smoke at 125C or 225F
04h40m - Mix the ingredients for rub. Remove the membrane from the belly ribs and apply The rub
04h30m - Smoke the ribs. If you are using ribs that have less fat and are thin. Wrap them in tin foil after 2 hours.
00h20m - Mix the ingredients for the barbecue sauce
00h15m - Brush the ribs with the barbecue sauce and cook them for 15 minutes more
00h00m - Enjoy!!

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/pitma...
Like my facebook page - www.facebook.com/BBQPitmasterX
Follow me on twitter - twitter.com/bbqpitmasterx

BBQ gear that I use every day:
1. Chef's knife - amzn.to/2bYOZyS (Germany) / amzn.to/2ht6F7r (USA)
2. Cutting Board - amzn.to/2inXTVf (Germany) / amzn.to/2hl5WQO (USA)
3. Barbecue tong - amzn.to/2inZhY2 (German) / amzn.to/2hKVnHV (USA)
4. Kitchen Torch - amzn.to/2i4fBze (Germany) / amzn.to/2io0huT (USA)
5.Thermometer - amzn.to/2io9TpR (Germany) / amzn.to/2hqzeAF (USA)

MOAB - Mother of All Burgers... It's always fun making burgers... I love a big impressive burger.

!! - RECIPE - !!
Total cooking time: 1 hours 00 minutes
Preparation time 0 hours 35 minutes
Cooking time 0 hours 25 minutes

Ingredients:
50/50 Minced meat - 700gram
Small round bread - 1
Young Gouda cheese - 2 slices
Emmetaler - 50 gram
Gruyere - 50 gram
Bacon - 4 strips
Sweet onion - 1
Tomatoes - 2
Baby kale or lettuce - 50 gram
Barbecue sauce
Olive oil
Pepper and salt

How To:
01h00m - Preheat your barbecue and crisp up your bacon
00h25m - Form the patties and start grilling the burger
00h20m - Slice the bread, the tomatoes and the onion
00h15m - Put the cheese on the burger and let it melt
00h10m - Put oil, salt and pepper on the bread and crispen it up
00h05m - Assemble the burger with and top with your favorite barbecue sauce.
00h00m - Enjoy!!

This is where I order my meat - www.beefensteak.nl/en/
These are my knives - www.wuesthof.com/germany/products/overview/cutlery/classic-ikon/9600-22

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/pitma...
Like my facebook page - www.facebook.com/BBQPitmasterX
Follow me on twitter - twitter.com/bbqpitmasterx

BBQ gear that I use every day:
1. Chef's knife - amzn.to/2bYOZyS (Germany) / amzn.to/2ht6F7r (USA)
2. Cutting Board - amzn.to/2inXTVf (Germany) / amzn.to/2hl5WQO (USA)
3. Barbecue tong - amzn.to/2inZhY2 (German) / amzn.to/2hKVnHV (USA)
4. Kitchen Torch - amzn.to/2i4fBze (Germany) / amzn.to/2io0huT (USA)
5.Thermometer - amzn.to/2io9TpR (Germany) / amzn.to/2hqzeAF (USA)


Music courtesy of Audio network
Royalty free music
Title: Fix it in the yard

MOAB - Mother of All Burgers... It's always fun making burgers... I love a big impressive burger.

!! - RECIPE - !!
Total cooking time: 1 hours 00 minutes
Preparation time 0 hours 35 minutes
Cooking time 0 hours 25 minutes

Ingredients:
50/50 Minced meat - 700gram
Small round bread - 1
Young Gouda cheese - 2 slices
Emmetaler - 50 gram
Gruyere - 50 gram
Bacon - 4 strips
Sweet onion - 1
Tomatoes - 2
Baby kale or lettuce - 50 gram
Barbecue sauce
Olive oil
Pepper and salt

How To:
01h00m - Preheat your barbecue and crisp up your bacon
00h25m - Form the patties and start grilling the burger
00h20m - Slice the bread, the tomatoes and the onion
00h15m - Put the cheese on the burger and let it melt
00h10m - Put oil, salt and pepper on the bread and crispen it up
00h05m - Assemble the burger with and top with your favorite barbecue sauce.
00h00m - Enjoy!!

This is where I order my meat - www.beefensteak.nl/en/
These are my knives - www.wuesthof.com/germany/products/overview/cutlery/classic-ikon/9600-22

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/pitma...
Like my facebook page - www.facebook.com/BBQPitmasterX
Follow me on twitter - twitter.com/bbqpitmasterx

BBQ gear that I use every day:
1. Chef's knife - amzn.to/2bYOZyS (Germany) / amzn.to/2ht6F7r (USA)
2. Cutting Board - amzn.to/2inXTVf (Germany) / amzn.to/2hl5WQO (USA)
3. Barbecue tong - amzn.to/2inZhY2 (German) / amzn.to/2hKVnHV (USA)
4. Kitchen Torch - amzn.to/2i4fBze (Germany) / amzn.to/2io0huT (USA)
5.Thermometer - amzn.to/2io9TpR (Germany) / amzn.to/2hqzeAF (USA)


Music courtesy of Audio network
Royalty free music
Title: Fix it in the yard

PORK ROAST - JALAPEÑO & MANGO CHUTNEY -- The first cook on the Big Joe with the Kamado Joe Joetisserie... and it turned out perfect.

Find out more about kamado joe - www.kamadojoe.com/
This is where I order my meat - www.beefensteak.nl/en/
These are my knives - www.wuesthof.com/germany/products/overview/cutlery/classic-ikon/9600-22
0815BBQ Fruity Rub - www.amazon.de/Spicebar-0815BBQ-Fruity-Rub-Fruchtig-scharfer/dp/B01H4RZNGC

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

Suggested tools:
Apple chunks - amzn.to/2p5GCWz
Joetisserie - amzn.to/2oTh66h
Dutch Oven - amzn.to/2oefrd2

Ingredients:
Pork rib roast - 1,5 kg
0815BBQ fruity rub - 3 tablespoons
Onion -1
Jalapeños - 4
Ginger - a thumb size
Mango - 4
4 mangos diced
Apple cider vinegar - 1/2 cup
Brown suger - 1/2 cup
Lime juice - 1 lime

How To:
01h40m - start up your barbecue set it up with a rotisserie or set it to roast indirect. Smoke at 160C or 320F
01h20m - Score the fat cap on your pork roast. Rub you pork roast with your favorite pork rub. Place it on the spit and put it in the barbecue.
00h40m - Heat up a pan with olive oil and fry the chopped onion, jalapeños, ginger and mango. Add the apple cider vinegar and brown sugar. Let it simmer.
00h10m - When the pork roast has reached a core temperature of 65C or 150F. Take it of the rotisserie and let it rest for at least 10 minutes.
00h00m - Enjoy!!

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/pitma...
Like my facebook page - www.facebook.com/BBQPitmasterX
Follow me on twitter - twitter.com/bbqpitmasterx

BBQ gear that I use every day:
1. Chef's knife - amzn.to/2bYOZyS (Germany) / amzn.to/2ht6F7r (USA)
2. Cutting Board - amzn.to/2inXTVf (Germany) / amzn.to/2hl5WQO (USA)
3. Barbecue tong - amzn.to/2inZhY2 (German) / amzn.to/2hKVnHV (USA)
4. Kitchen Torch - amzn.to/2i4fBze (Germany) / amzn.to/2io0huT (USA)
5.Thermometer - amzn.to/2io9TpR (Germany) / amzn.to/2hqzeAF (USA)


Music courtesy of Audio network
Royalty free music
Title: Fix it in the yard

DUTCH BACON - How to make Bacon - Home made bacon...yes yes yes... there she is again my favorite cut of pork. Pork Belly.. Find out how to make your own bacon :D

This is where I order my meat - www.beefensteak.nl/en/
These are my knives - www.wuesthof.com/germany/products/overview/cutlery/classic-ikon/9600-22

Total cooking time: 1 hours 45 minutes
Preparation time hours 45 minutes
Cooking time 1 hours 00 minutes

Ingredients:
Pork Belly - 2 kg
Coarse mustard - 1 tbs
Ketjap Manis - 12 tbs
Paprika powder - 1 tsp
Garlic cloves - 3
Salt - 1 tsp
Sambal Oelek - 1/2 tsp

How To:
Marinade the pork belly for 2 days
01h45m - Set up your barbecue to smoke at 160C / 320F
01h00m - Smoke the pork belly with cherry wood until it reached a core temperature of 68C or 155F
00h10m - let it rest for a bit
00h00m - Enjoy!!

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/pitma...
Like my facebook page - www.facebook.com/BBQPitmasterX
Follow me on twitter - twitter.com/bbqpitmasterx

BBQ gear that I use every day:
1. Chef's knife - amzn.to/2bYOZyS (Germany) / amzn.to/2ht6F7r (USA)
2. Cutting Board - amzn.to/2inXTVf (Germany) / amzn.to/2hl5WQO (USA)
3. Barbecue tong - amzn.to/2inZhY2 (German) / amzn.to/2hKVnHV (USA)
4. Kitchen Torch - amzn.to/2i4fBze (Germany) / amzn.to/2io0huT (USA)
5.Thermometer - amzn.to/2io9TpR (Germany) / amzn.to/2hqzeAF (USA)


Music courtesy of Audio network
Royalty free music
Title: Big Rig

SMOKED TEXAS BBQ SAUSAGE - How To Make Sausage - Jalapeño & Cheddar

www.macsbbqpit.com/

This is where I order my meat - www.beefensteak.nl/en/
These are my knives - www.wuesthof.com/germany/products/overview/cutlery/classic-ikon/9600-22

Total cooking time: 2 hours 20 minutes
Preparation time 1 hours 20 minutes
Cooking time 1 hours 00 minutes

Suggested tools USA:
Sausage grinder - amzn.to/2mzuDwd
Sausage stuffer - amzn.to/2mUvj1V

Suggested tools GER:
Sausage grinder - amzn.to/2nxb6xl
Sausage stuffer - amzn.to/2nwXTVo

Ingredients:
Pork Neck - 1200 gram
Pork fat - 300 gram
Cheddar - 350 gram
jalapeño peppers - 6 pieces
Salt - 26 gram
Pepper - 4 pinches
Water - 1 shot
Pork sausage casing

How To:
02h20m - Start up your smoker and set it to smoke at 110 Celsius or 225 Fahrenheit.
02h15m - Place the casing in cold water
02h10m - Cut the pork neck and pork fat in to one inch cubes. Dice the cheddar and jalapenos into fine cubes.
02h00m - Grind the meat and half of the jalapeños and cheddar
01h50m - Mix all of the ingredients and kneed it until you have a homogeen consitency
01h45m - Flush the casing
01h40m - Stuff the sausage
01h30m - Dry the sausage in the fridge
01h00m - Smoke the sausage at 100 degrees Celsius or 225 Fahrenheit until they have reached a core temperature of 68 degrees Celsius or 154 Fahrenheit
00h00m - Enjoy


X's social media
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BBQ gear that I use every day:
1. Chef's knife - amzn.to/2bYOZyS (Germany) / amzn.to/2ht6F7r (USA)
2. Cutting Board - amzn.to/2inXTVf (Germany) / amzn.to/2hl5WQO (USA)
3. Barbecue tong - amzn.to/2inZhY2 (German) / amzn.to/2hKVnHV (USA)
4. Kitchen Torch - amzn.to/2i4fBze (Germany) / amzn.to/2io0huT (USA)
5.Thermometer - amzn.to/2io9TpR (Germany) / amzn.to/2hqzeAF (USA)


Music courtesy of Audio network
Royalty free music
Title: It's a dangerous Game 3

BACON CRUSTED FILET MIGNON - Quick Guide to make any steak better !!! check out this impoved version of the original filet mignon recipe.

This is where I order my meat - www.beefensteak.nl/en/
These are my knives - www.wuesthof.com/germany/products/overview/cutlery/classic-ikon/9600-22

Total cooking time: 1 hours 45 minutes
Preparation time 0 hours 45 minutes
Cooking time 1 hours 00 minutes

Suggested tools USA:
Cast iron Faijita plate set - amzn.to/2lwrON3
Weber Go Anywhere - amzn.to/2lwcv72

Suggested tools GER:
Cast iron pan - amzn.to/2lGRj04
Weber Go Anywhere - amzn.to/2l9hrgP

Ingredients:
Filet mignon - 400 gr
Bacon - thin sliced 2 packs
Onion powder - 1 tsp
Celery powder - 1 stp
Paprika powder - 1 tsp
Yellow mustard - 2 tbs

How To:
01h45m - Start up your barbecue for direct heat
01h00m - Crispen up your bacon
00h45m - Chop your bacon fine and mix it with powder spices
00h40m - Rub your filet mignon with mustard and give it a crust of bacon
00h35m - Smoke your filet mignon at 160C / 320F
00h05m - When your filet mignon has reached a temperature of 58C / 136F it is done. Let it rest for a few minutes.
00h00m - Enjoy

X's social media
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Share your pictures or ask me questions on my facebook forum - www.facebook.com/groups/pitma...
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BBQ gear that I use every day:
1. Chef's knife - amzn.to/2bYOZyS (Germany) / amzn.to/2ht6F7r (USA)
2. Cutting Board - amzn.to/2inXTVf (Germany) / amzn.to/2hl5WQO (USA)
3. Barbecue tong - amzn.to/2inZhY2 (German) / amzn.to/2hKVnHV (USA)
4. Kitchen Torch - amzn.to/2i4fBze (Germany) / amzn.to/2io0huT (USA)
5.Thermometer - amzn.to/2io9TpR (Germany) / amzn.to/2hqzeAF (USA)


Music courtesy of Audio network
Royalty free music
Title: It's a dangerous Game 3

Pulled Pork Steamed buns - watch and learn how to make your own Chinese steamed buns with your favorite stuffing, which of coarse is .. pulled pork!!

This is where I order my meat - www.beefensteak.nl/en/
These are my knives - www.wuesthof.com/germany/products/overview/cutlery/classic-ikon/9600-22

Total cooking time: 17 hours 40 minutes
Preparation time 17 hours 30 minutes
Cooking time 0 hours 10 minutes

Suggested tools USA:
Bamboo steamer - amzn.to/2jwFNA3
Blues Hog BBQ Sauce - amzn.to/2ihwfYv

Suggested tools GER:
Bamboo steamer - amzn.to/2iHrngq
Blues Hog BBQ Sauce - amzn.to/2ihAHqd

Ingredients (4 steamed buns):
Pulled pork - 400 gram
Barbecue sauce - 100 ml

Ingredients for the dough
luke warm water - 50 ml
dry yeast - 1 bag
White caster sugar - 1 teaspoon
All purpose flour - 205 ml
Milk - 120 ml
White caster sugar - 1 tablespoon
Salt - a pinch

How To:
17h40m - Smoke the pulled pork..check out one of my videos on how it can be done.
01h40m - Activate the yeast by mixing the yeast, 1 stp sugar and 50 ml water. let it rest for 10 minutes
01h30m - Add the yeast to the flour, mil, sugar and salt. Mix it up until it become flaky.
01h25m - Knead with your hands until you get the right consistency
01h05m - Let the dough rise at room temperature
00h35m - Take cold pulled pork and mix it with bbq sauce. Role it in a ball and wrap it with dough
00h30m - let the dough rise for 20 more minutes on a sheet of baking paper
00h10m - Steam the buns
00h00m Enjoy!

X's social media
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Share your pictures or ask me questions on my facebook forum - www.facebook.com/groups/pitma...
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BBQ gear that I use every day:
1. Chef's knife - amzn.to/2bYOZyS (Germany) / amzn.to/2ht6F7r (USA)
2. Cutting Board - amzn.to/2inXTVf (Germany) / amzn.to/2hl5WQO (USA)
3. Barbecue tong - amzn.to/2inZhY2 (German) / amzn.to/2hKVnHV (USA)
4. Kitchen Torch - amzn.to/2i4fBze (Germany) / amzn.to/2io0huT (USA)
5.Thermometer - amzn.to/2io9TpR (Germany) / amzn.to/2hqzeAF (USA)


Music courtesy of Audio network
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Title: It's a dangerous Game 3

JALAPEÑO & CHEDDAR PORK SAUSAGE SANDWICH - Bratwurst recipe This is one of these super easy and super tasty recipes. Give it a try!

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

These are my knives - www.wuesthof.com/germany/products/overview/cutlery/classic-ikon/9600-22
This is paella pan - amzn.to/2gzFsL8

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

Suggested tools :
This is paella pan - amzn.to/2gzFsL8

Ingredients:
jalapeno and cheddar sausage - 4 pieces
White buns - 4 pieces
Sauerkraut - 200 grams
Sweet Onions - 2 large sweet onions
Chili sauce - 8 tablespoons
Coarse Mustard - 2 tablespoons
butter - 150 gram
Sweet bock beer - 100 ml

Sweet chili sauce recipe (danger!! old video ;) ) - www.youtube.com/watch?v=djAm6qcopRk

How To:
01h10m - Start up your kettle grill
00h25m - Place the pan or a large grill plate on the barbecue. Melt butter and start grilling the sausage on a low heat.
00h20m - Grill the onions and the sauerkraut
00h10m - sweeten the sauerkraut with the beer and crispen the buns.
00h05m - Assemble the sandwich, mustard, sauerkraut, sausage, onions, sweet chili sauce\
00h00m - Enjoy!!

X's social media
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Title: It's a dangerous Game 3

Sweet and juicy belly ribs smoked close to fall of the bone... it''s the ultimate comfort food recipe.

This is where I order my meat - www.beefensteak.nl/en/
These are my knives - www.wuesthof.com/germany/products/overview/cutlery/classic-ikon/9600-22

Total cooking time: 6 hours 00 minutes
Preparation time 0 hours 50 minutes
Cooking time 5 hours 10 minutes

Ingredients:
Belly Ribs
Dry rub
Light brown sugar
Butter
Honey
Barbecue sauce

How To:
06h00m -Start up your smoker
05h20m - Sprinkle a heavy coating of rub on the ribs
05h10m - Smoke the ribs with apple wood and hickory
02h10m - Wrap in foil with the butter, sugar, honey and BBQ sauce place them back in the smoker.
00h10m - Take the ribs of the smoker and brush them with the fluids from the foil.


X's social media
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Title: It's a dangerous Game 3

PORCHETTA RECIPE - Amazing Italian flavors and a crispy roasted pork belly. What more could you wish for? Give this recipe a try! You will love it!!!

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

Total cooking time: 5 hours 10 minutes
Preparation time 1 hours 00 minutes
Cooking time 4 hours 10 minutes

Suggested tools USA:
Trussing Needle kit - amzn.to/2eH3hS1
Kettle grill rotisserie - amzn.to/2dyF1UA

Suggested tools GER:
Needle - www.vuurenrook.nl/webwinkel/vers-vlees--and--worst/p-1/4000033--vuur-en-rook.html?_globalsearch=naald
Kettle rotisserie - amzn.to/2eGApIl


Ingredients:
Porchetta cut of pork 4kg
Thyme - 1/2 cup fine chopped
Rosemary - 1/2 cup fine chopped
Sage - 1/2 cup fine chopped
Lemon zest - 2 lemons
Salt - 1/4 cup
Black Pepper 1/8 cup
Vennel powder 3 tablespoons
Garlic - 8 cloves

How To:
05h10m - Chop all the fresh ingredients and zest the lemon
05h00m - Cut the skin and butterfly the pork mid section
04h50m - Stuff the pork mid section with the spices and wrap it in the skin. Sow the pork skin up
04h40m - Start up your barbecue and set it to indirect heat 150C / 300F
04h10m - Place the porchetta in the spit and on the barbecue let it cook for 3 hours
01h10m - Turn on the back burner, low heat. let it rotate for another hour while cleaning up the skin
00h10m - Let the prochetta rest for at least 10 minutes
00h00m - Enjoy the feast!!!!!

X's social media
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Music courtesy of Audio network
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Title: It's a dangerous Game 3
Artist: Jake Field

STEAK & BACON - ARMADILLO EGGS - Smoked Armadillo Eggs recipe - Armadillo eggs are a well known recipe..however making it with bacon and steak makes it insanely better

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

Total cooking time: 1 hours 45 minutes
Preparation time 1 hours 05 minutes
Cooking time 0 hours 40 minutes

Suggested tools USA:
Kitchen Aid food grinder - amzn.to/2d8xxnj
Flame Boss temperature controller - amzn.to/2cUDZOa

Suggested tools GER:
Kitchen Aid food grinder - amzn.to/2cRfnHr


Ingredients:
Steak - 500 gram
Bacon - 500 gram
Jalapeño peppers - 6 pieces
Cheddar and mozzarella - 200 gram
barbecue sauce - 200 ml
dry rub - 6 teaspoons


How To:
01h45m - Setup your smoker to smoke at 160 degrees Celsius or 320 degrees Fahrenheit
01h00m - Grind down the meat, empty the jalapeños, stuff the with meat, wrap them with the minced meat and place them on the smoker.
00h40m - Smoke the Armadillo Eggs
00h20m - brush on barbecue sauce until you have a thick coat of barbecue sauce
00h00m - Sprinkle on some dry rub and enjoy!!

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Artist:

ROASTED PORK BELLY – CRISPY SKIN – How come you always make pork belly recipes?? Because it’s just that good!
Liempo - Siu Yuk- Crackling

I get my meat from beefensteak.nl

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

Suggested tools USA:
Weber Grill - amzn.to/2caU4kR
Wusthof Carving knife - amzn.to/2cC5gFV
Roasting pan - amzn.to/2cC54GV
Suggested tools GER:
Weber grill - amzn.to/2bYNEbp
Wusthof knife - amzn.to/2bYOZyS
Roasting pan - amzn.to/2cCK85t

Ingredients:
Pork Belly - 1kg
Fresh ginger - 4 slices ginger
Garlic cloves - 2 pieces
Shallots - 3 pieces
Soy Sauce - 6 tablespoons
Peanut oil - 1 tablespoon
Turmeric - 1 teaspoon
Coriander - 1 teaspoon
Cumin seeds - 1 teaspoon
Rock salt - 1 cup

How To:
09h00m – Grind down all of your spices into a puree. Then slice the pork belly meat into cubes and rub the marinate in the meat.
08h55m – Take a large roasting pan and cover the bottom with salt. Place the pork belly in the roasting pan with the skin side down. Let the pork belly marinate for 7 hours
01h45m - Start your barbecue and create an indirect heat of about 250C or 500F
01h00m – Place your pork belly over indirect heat and cook it until it reaches 68C or 155 Fahrenheit When your pork belly is not crisp enough place it close to the fire with the skin directed at the fire without burning it. (or place it in the oven and turn on the broiler.
00h15m – Let the pork belly rest for at least 10 minutes Then slice it and serve with fried rice
00h00m - Chow time!!

X's social media
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Music courtesy of Audio network
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Title: It’s a dangerous game 3
Artist: Jake Field

PORK BELLY RIBS - These giant ribs are going to blow you away. With this rub and this sauce you will have guaranteed success.

This is where I order my meat - www.beefensteak.nl/en/
This is the Whiskey & Peach sauce - www.youtube.com/watch?v=TgB44gCjJe0

Here is the GrillaQue (water container) - www.changonbbq.com/#!the-grillaque/c1abc

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

Suggested tools USA:
Extra heavy duty tin foil - amzn.to/2bnKcV3
Stainless steel sauce brush - amzn.to/2bnJuay
BBQ turner - amzn.to/2bnKyel

Suggested tools GER:
Apple Holz Chunks - amzn.to/2bdMTqu
Sauce brush - amzn.to/2bdN59g
Rosle BBQ Turner - amzn.to/2bHy9RF

Ingredients:
Pork Belly Ribs
Barbecue sauce

Dry Rub ingredients
Light brown sugar - 3/4 cup
(or cane sugar)
Sugar - 1/2 cup
Paprika powder - 1/2 cup
Crushed black pepper - 3 tbsp
Garlic powder - 2 tbsp
Onion powder - 2 tbsp
Rosemary powder - 1 tsp
Ginger powder - 1 tsp
Cayenne pepper - 1 tsp

How To:
06h25m - Setup your barbecue for smoking at 110 degrees Celsius or 225 degrees Fahrenheit
05h50m - Mix up the dry rub and apply it to the ribs
05h40m - Smoke the ribs with peach or apple wood chunks
02h40m - Set the barbecue to 160 Celsius, 350 Fahrenheit. Wrap the ribs in foil and barbecue sauce
02h30m - Place the ribs back on the barbecue and cook them
00h30m - Unwrap the ribs place them back on the barbecue and brush the with barbecue sauce. Wait until the sauce has dried up
00h15m - Brush the ribs with the sauce again
00h00m - When the sauce on the ribs has dried the ribs are done..enjoy!!

X's social media
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Music courtesy of Audio network
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Title: Cash Money
Artist: Garreth Johnson

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 !!!

X's social media
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Title: Freight Train
Artist: Alexis Smith

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

SPICY CRUSTED LAMB RACK - I love my smoked meats and lamb is no exception. Check out this recipe and give it a try

Find all Napoleon dealers - www.napoleongrills.nl/zoek-uw-plaatselijke-dealer
This is where I order my meat - www.beefensteak.nl/en/
These are my knives - www.wuesthof.com/germany/products/overview/cutlery/classic-ikon/9600-22

Total cooking time: 25 hours 10 minutes
Preparation time 24 hours 30 minutes
Cooking time 0 hours 40 minutes

Suggested tools:
Instant marinator - amzn.to/2tZQg08

Ingredients:
Rack of lamb - 2 racks
Soft goat cheese - 2 table spoons

Marinade:
Ruccola - 50 gram
olive oil - 3 tablespoons
garlic cloves - 3 cloves
chili pepper - 1 pepper
roasted pine nuts - 25 gram
Pecorino - 25 gram

How To:
25h10m - Grind the ingredients for the marinade completely fine. Remove any silver skin on the lamb racks.
25h00m - Apply the marinade on the lamb racks and set it in the fridge for 24 hours.
01h25m - Start your barbecue and set it to smoke at 140 Celsius or 300 Fahrenheit.
00h40m - Smoke the lamb rack until the core has reached a temperature of 56 Celsius or 135 Fahrenheit
00h10m - Let it rest, plate up and enjoy the feast!!!

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/pitma...
Like my facebook page - www.facebook.com/BBQPitmasterX
Follow me on twitter - twitter.com/bbqpitmasterx

BBQ gear that I use every day:
1. Chef's knife - amzn.to/2bYOZyS (Germany) / amzn.to/2ht6F7r (USA)
2. Cutting Board - amzn.to/2inXTVf (Germany) / amzn.to/2hl5WQO (USA)
3. Barbecue tong - amzn.to/2inZhY2 (German) / amzn.to/2hKVnHV (USA)
4. Kitchen Torch - amzn.to/2i4fBze (Germany) / amzn.to/2io0huT (USA)
5.Thermometer - amzn.to/2io9TpR (Germany) / amzn.to/2hqzeAF (USA)

DEEP SEA BACON BOMB - Barbecued fish recipe with cod and bacon with amazing flavor.

Want to find out more about the kamado Joe Classic click here - www.kamadojoe.com/
www.wuesthof.com/germany/products/overview/cutlery/classic-ikon/9600-22

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

Suggested tools:
Barbecue spatula - amzn.to/2sqRU9L
Immersion blender - amzn.to/2sQEoK5

Ingredients:
cod fish filet - 2 filets
Giant shrimp - 8 shrimps
Cream cheese - 200 gram
Dill - a bunch
parsley - a bunch
pepper & salt - to taste
Bacon slices8 slices
Seaweed salade- 50 gram - www.splendidtable.org/recipes/seaweed-salad
Katjang pedis - 50 gram
All purpose barbecue rub - 1 tablespoon
Barbecue sauce - 100 ml

How To:
01h15m - Start up your barbecue and set it up to smoke at 160 degrees Celsius or 320 degrees Fahrenheit
00h40m - Chop the fresh herbs and mix them with cream cheese and pepper and salt.
00h35m - Slice the cod fish in half and spread on the cream cheese, the shrimp, bbq rub and seas weed salade. Wrap this in bacon.
00h30m - Add smoke wood to the barbecue and place the deep sea bacon bombs on the barbecue.
00h25m - Smoke them for about 10-15 minutes and then start brushing on the barbecue sauce
00h10m - Let the deep sea bacon bombs cook some more until a core temperature of 63 degrees Celsius or 146 Fahrenheit is reached
00h05m - Crush the katjang pedis and sprinkle it on top
00h00m - Enjoy!!!

X's social media
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Share your pictures or ask me questions on my facebook forum - www.facebook.com/groups/pitma...
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BBQ gear that I use every day:
1. Chef's knife - amzn.to/2bYOZyS (Germany) / amzn.to/2ht6F7r (USA)
2. Cutting Board - amzn.to/2inXTVf (Germany) / amzn.to/2hl5WQO (USA)
3. Barbecue tong - amzn.to/2inZhY2 (German) / amzn.to/2hKVnHV (USA)
4. Kitchen Torch - amzn.to/2i4fBze (Germany) / amzn.to/2io0huT (USA)
5.Thermometer - amzn.to/2io9TpR (Germany) / amzn.to/2hqzeAF (USA)

Plank Smoked Salmon & Sweet Bourbon Barbecue Sauce - This is definitly the best way to cook a salmon. Give it a try.

This is where I order my meat - www.beefensteak.nl/en/
These are my knives - www.wuesthof.com/germany/products/overview/cutlery/classic-ikon/9600-22

Total cooking time: 3 hours 00 minutes
Preparation time 2 hours 30 minutes
Cooking time 0 hours 30 minutes

Suggested tools USA:
Cedar planks - amzn.to/2iIiZMR
Barbecue rub - amzn.to/2jK7xCg

Suggested tools GER:
Cedar plank - amzn.to/2j8MEzR
Barbecue rub - amzn.to/2j8OSzr

Ingredients:
Salmon
Ketchup - 125 ml
Honey - 50 ml
Maple syrup - 50 ml
Worchestershire sauce - 75 ml
Bourbon - 50 ml
Apple juice -50 ml
Chili powder - a pinch
Salt - a large pinch
Barbecue rub - enough to sprinkle the salmon

How To:
03h00m - Saw the cedar planks in half and soak them in water
01h30m - Start your barbecue and setup it up for direct and indirect heat.
01h00m - Put the ingredienst for the barbecue sauce in a pan and bring it to a boil
00h55m - Reduce the sauce by half
00hm35 - put the salmon on the planks and sprinkle it with BBQ rub. Place the planks over direct heat until they start smoking.
00h30m - When you have a nice bit of smoking color place the planks over indirect heat and brush them withe barbecue sauce.
00h10m - Let the salmon cook until it has reached a core temperature just below 63 C / 145 F
00h00m - Enjoy!!

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/pitma...
Like my facebook page - www.facebook.com/BBQPitmasterX
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BBQ gear that I use every day:
1. Chef's knife - amzn.to/2bYOZyS (Germany) / amzn.to/2ht6F7r (USA)
2. Cutting Board - amzn.to/2inXTVf (Germany) / amzn.to/2hl5WQO (USA)
3. Barbecue tong - amzn.to/2inZhY2 (German) / amzn.to/2hKVnHV (USA)
4. Kitchen Torch - amzn.to/2i4fBze (Germany) / amzn.to/2io0huT (USA)
5.Thermometer - amzn.to/2io9TpR (Germany) / amzn.to/2hqzeAF (USA)


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Title: It's a dangerous Game 3

LAVA STONE - SEAFOOD PLATTER - Seafood is healthy.. so barbecued seafood is healthy. Go for it!

This is the link to the lava stone guy in The Netherlands - www.grillenoplava.nl/index.php#

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

Suggested tools USA:
Lava grill stone - amzn.to/2bGzSoe

Suggested tools GER:
Lava grill stone - amzn.to/2bBbjyu

Ingredients:
Fresh fish of your choice

Garlic cloves - 3 cloves
Chili peppers - 2 pieces
Ginger - 1 thumb size piece
Parsley - a bunch (handsize)
Coriander - a bunch (handsize)
Chives - a bunch (handsize)
Dill - a bunch (handsize)
Olive oil - 1 1/2 cup
Salt - 3 tablespoons


How To:
01h10m - Start your barbecue place the lava stove over the coals while heating up. So the heating process goes slowly
00h25m - Blend the ingredients for the basting sauce
00h15m - Season the stone with olive oil
00h10m - Grill the fish
00h00m - Chow time!!

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/pitma...
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Follow me on twitter - twitter.com/bbqpitmasterx

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Title: Get in the flow
Artist: Marc Jackson

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


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/pitma...
Like my facebook page - www.facebook.com/BBQPitmasterX
Follow me on twitter - twitter.com/bbqpitmasterx

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Title: Story ville
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/
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

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

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

Subscribe tot the Grill Dome newsletter: bit.ly/VB0oHw

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

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 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

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 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


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

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 a great bisque. Its also a shrimp soup recipe. Ofcoarse you can use lobster if you would like to.

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

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

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

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

Prosciutto and Basil Shrimp Snack

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

Like me on facebook! www.facebook.com/BBQPitmasterX
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.

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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.

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

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

Plank Smoked Salmon

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

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

Shawarma & Garlic Sauce !! - Best home made shoarma you will ever eat!

Find out more about the kamadojoe - www.kamadojoe.com
This is where I order my meat - www.beefensteak.nl/en/
These are my knives - www.wuesthof.com/germany/products/overview/cutlery/classic-ikon/9600-22

Total cooking time: 24 hours 00 minutes
Preparation time 24 hours 00 minutes
Cooking time 0 hours 25 minutes

Suggested tools:
Joetisserie - www.kamadojoe.com/joetisserie/

Ingredients garlic sauce:
Creme fraise - 200 gram
Mayoniase - 200 gram (I like the light version better)
Garlic - 1 clove
Parsley fine chopped - 2 tablespoons
Lemon juice - halve a lemon
sugar - 1 teaspoon

Ingredients shawarma spicemix
Coriander leaves - 2 teaspoon
Salt - 2 teaspoon
Paprika - 2 teaspoon
Onion - 2 teaspoon
Garlic - 2 teaspoon
Cayenne - 1 teaspoon
Cinnamon - 1 teaspoon
Black pepper - 1 teaspoon
Cumin - 2 teaspoon

Rest of the ingredients:
Chicken thighs - 2 kilogram
Libanees flat bread - 8 pieces
Field slaw - 1 bag
2 large onions

How To:
24h00m - Mix the ingredients for the garlic sauce. Do this preferably a day ahead of time. It will taste much better. Keep it in the fridge until you use it
01h00m - Start your barbecue to grill at a high temperature and place the spit off set to the coals
00h40m - Butterfly the chicken thighs
00h30m - Mix the spice mix and sprinkle it on the chicken thighs
00h25m - Skewer the chicken thighs with half onions at the back and the front on the skewer
00h15m - Start the rotisserie and grill the chicken until it is crispy on the outside en fully cooked on the inside.
00h00m -Slice a bit of the outside of the shawarma each time it is cooked and place it in a piece of flat bread with garlic and slaw. Enjoy!!


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/pitma...
Like my facebook page - www.facebook.com/BBQPitmasterX
Follow me on twitter - twitter.com/bbqpitmasterx

BBQ gear that I use every day:
1. Chef's knife - amzn.to/2bYOZyS (Germany) / amzn.to/2ht6F7r (USA)
2. Cutting Board - amzn.to/2inXTVf (Germany) / amzn.to/2hl5WQO (USA)
3. Barbecue tong - amzn.to/2inZhY2 (German) / amzn.to/2hKVnHV (USA)
4. Kitchen Torch - amzn.to/2i4fBze (Germany) / amzn.to/2io0huT (USA)
5.Thermometer - amzn.to/2io9TpR (Germany) / amzn.to/2hqzeAF (USA)

Delicious Bacon Satay Kabobs Recipe - Saté Ajam Recipe

Find out more about KamadoJoe - www.kamadojoe.com/
This is where I order my meat - www.beefensteak.nl/en/
These are my knives - www.wuesthof.com/germany/products/overview/cutlery/classic-ikon/9600-22
Total cooking time: 2 hours 20 minutes
Preparation time 2 hours 10 minutes
Cooking time 0 hours 10 minutes

Suggested tools:
Bamboo skewers - amzn.to/2xeegtY
Ziplock bags - amzn.to/2vSBh6c
Ketjap Manis - amzn.to/2wcnl9P

Marinade Ingredients:
shallots - 2 pieces
Ginger- 1 thumb size piece
Lime juice -2 limes
Garlic cloves - 1
Coriander-1 tablespoon fresh chopped
Ketjap Manis - 500 ml
Red chili pepper -1
Dark Brown sugar - 2 tablespoons

Other ingredients:
Chicken thighs - 1 kilo
Bacon - 300 gram
Pimento or paprika - 6 pieces
Red onion

How To:
02h20m - Chop the ingredients for the marinade and place them in a ziplock bag. Refrigerate them for 2 hours.
00h55m - Set up your barbecue for direct grilling at 400F and 200 C
00h50m - Place bamboo skewers in water
00h30m - Square the pimentos, the red onion and the bacon.
00h20m - Place all the ingredients on the skewer and discard the marinade.
00h10m - Grill the Satay Kabobs over direct heat.
00h00m - Let the kabobs rest for 2 minutes and Enjoy!!

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/pitma...
Like my facebook page - www.facebook.com/BBQPitmasterX
Follow me on twitter - twitter.com/bbqpitmasterx

BBQ gear that I use every day:
1. Chef's knife - amzn.to/2bYOZyS (Germany) / amzn.to/2ht6F7r (USA)
2. Cutting Board - amzn.to/2inXTVf (Germany) / amzn.to/2hl5WQO (USA)
3. Barbecue tong - amzn.to/2inZhY2 (German) / amzn.to/2hKVnHV (USA)
4. Kitchen Torch - amzn.to/2i4fBze (Germany) / amzn.to/2io0huT (USA)
5.Thermometer - amzn.to/2io9TpR (Germany) / amzn.to/2hqzeAF (USA)

SPICY CRUSTED LAMB RACK - I love my smoked meats and lamb is no exception. Check out this recipe and give it a try

Find all Napoleon dealers - www.napoleongrills.nl/zoek-uw-plaatselijke-dealer
This is where I order my meat - www.beefensteak.nl/en/
These are my knives - www.wuesthof.com/germany/products/overview/cutlery/classic-ikon/9600-22

Total cooking time: 25 hours 10 minutes
Preparation time 24 hours 30 minutes
Cooking time 0 hours 40 minutes

Suggested tools:
Instant marinator - amzn.to/2tZQg08

Ingredients:
Rack of lamb - 2 racks
Soft goat cheese - 2 table spoons

Marinade:
Ruccola - 50 gram
olive oil - 3 tablespoons
garlic cloves - 3 cloves
chili pepper - 1 pepper
roasted pine nuts - 25 gram
Pecorino - 25 gram

How To:
25h10m - Grind the ingredients for the marinade completely fine. Remove any silver skin on the lamb racks.
25h00m - Apply the marinade on the lamb racks and set it in the fridge for 24 hours.
01h25m - Start your barbecue and set it to smoke at 140 Celsius or 300 Fahrenheit.
00h40m - Smoke the lamb rack until the core has reached a temperature of 56 Celsius or 135 Fahrenheit
00h10m - Let it rest, plate up and enjoy the feast!!!

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/pitma...
Like my facebook page - www.facebook.com/BBQPitmasterX
Follow me on twitter - twitter.com/bbqpitmasterx

BBQ gear that I use every day:
1. Chef's knife - amzn.to/2bYOZyS (Germany) / amzn.to/2ht6F7r (USA)
2. Cutting Board - amzn.to/2inXTVf (Germany) / amzn.to/2hl5WQO (USA)
3. Barbecue tong - amzn.to/2inZhY2 (German) / amzn.to/2hKVnHV (USA)
4. Kitchen Torch - amzn.to/2i4fBze (Germany) / amzn.to/2io0huT (USA)
5.Thermometer - amzn.to/2io9TpR (Germany) / amzn.to/2hqzeAF (USA)

ROASTED CHICKEN ROCK 'N ROLL - Best Barbecue chicken you ever had.

Find out more about that Kamado Joe - www.kamadojoe.com/
This is where I order my meat - www.beefensteak.nl/en/
These are my knives - www.wuesthof.com/germany/products/overview/cutlery/classic-ikon/9600-22

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

Suggested tools:
Butchers twine - amzn.to/2qjBWKk
Pro tin foil - amzn.to/2rDiZWV

Ingredients:
chicken thighs - 1kg
Chicken Rub - 5 tablespoon
olive oil - 3 tablespoons
thyme fresh - few twigs
Flat leave parsley - few twigs
Green parts of 3 spring onions
Mozzarella - 200 gram

Ingredients Basting sauce:
Garlic Bulbs - 2 whole
Olive oil - 2 tablespoons
Tomato juice - 1 cup
Apple cider vinegar - 1/2 cup
Basil fresh - 1/4 cup
Flat leave parsley - 1/4 cup
Thyme - 1/4 cup
Salt - pinch
Pepper - pinch
Chili rings dried - 1 teaspoon


How To:
01h30m - start up your barbecue set it to roast at 180C or 360F Place on the garlic bulbs in tinfoil from the start
01h10m - Mix the ingredients for the basting sauce and let it sit to infuse the flavors
01h00m - dust the chicken thighs with the bbq rub. Place the chicken thigh in a carpet shape on tinfoil and fill it with the rest of the ingredients. Roll up the chicken roll
00h45m - Cook the chicken roll for about 20 minutes to firm it up
00h30m - Remove the roasted garlic and add it to the basting sauce.
00h25m - Remove tinfoil from the chicken roast and tie it up with butchers twine. Then smoke it with beech wood chips
Baste the chicken roll with the basting sauce every 5 minutes until its fully cooked
00h10m - Let the chicken roast rest will you heat up the basting sauce
00h00m - Serve the chicken roast with the basting sauce. Enjoy!!

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/pitma...
Like my facebook page - www.facebook.com/BBQPitmasterX
Follow me on twitter - twitter.com/bbqpitmasterx

BBQ gear that I use every day:
1. Chef's knife - amzn.to/2bYOZyS (Germany) / amzn.to/2ht6F7r (USA)
2. Cutting Board - amzn.to/2inXTVf (Germany) / amzn.to/2hl5WQO (USA)
3. Barbecue tong - amzn.to/2inZhY2 (German) / amzn.to/2hKVnHV (USA)
4. Kitchen Torch - amzn.to/2i4fBze (Germany) / amzn.to/2io0huT (USA)
5.Thermometer - amzn.to/2io9TpR (Germany) / amzn.to/2hqzeAF (USA)

CHEESE CRUSTED PLANKED CHICKEN - Best Barbecue Chicken Ever!!! Sometimes you just hit a homerun. That's what this is! Give it a try!!!

Total cooking time: 2 hours 25 minutes
Preparation time 1 hours 30 minutes
Cooking time 0 hours 55 minutes

Suggested tools USA:
Vegetable pan - amzn.to/2p7VAZi
Cedar plank - amzn.to/2p4TLeU

Ingredients: (for 2)
Chicken filet - 2 pieces
Asparagus - 10 pieces
Pancetta - 10 slices
Cream cheese - 180 gram
Sage - 3 leaves
Parsley - 2 twigs
Thyme - 4 twigs
Rosemary - 1 twig
Salt & pepper - a pinch
Dried cheese - 125 ml
Barbecue rub - 40 ml

How To:
02h25m - Place your cedar plank in water
01h40m - start up your barbecue and set it to direct grilling around 180 Celsius or 360 Fahrenheit
00h55m - Prepare the asparagus and wrap them in pancetta. Grill the aspapragus until they have a little char on the outside.
00h35m - Chop the fresh herbs fine and mix them with the cream cheese. Don't forget to put some salt and pepper in there.
00h30m - Slice open the chicken filet and put the cream cheese in the chicken.
00h25m - Place the asparagus on the planks with the chicken on top. Smoke the chicken on the planks over direct heat.
00h15m - Mix the dried cheese and the barbecue rub. Sprinkle the dried cheese on the chicken when its half way cooked.
00h05m - When the chicken has reached a core temperature of 75 Celsius or 167 Fahrenheit.. its done. Take it of the grill and let it rest for 5 minutes.
00h00m - Enjoy!!

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/pitma...
Like my facebook page - www.facebook.com/BBQPitmasterX
Follow me on twitter - twitter.com/bbqpitmasterx

BBQ gear that I use every day:
1. Chef's knife - amzn.to/2bYOZyS (Germany) / amzn.to/2ht6F7r (USA)
2. Cutting Board - amzn.to/2inXTVf (Germany) / amzn.to/2hl5WQO (USA)
3. Barbecue tong - amzn.to/2inZhY2 (German) / amzn.to/2hKVnHV (USA)
4. Kitchen Torch - amzn.to/2i4fBze (Germany) / amzn.to/2io0huT (USA)
5.Thermometer - amzn.to/2io9TpR (Germany) / amzn.to/2hqzeAF (USA)

This is where I order my meat - www.beefensteak.nl/en/
These are my knives - www.wuesthof.com/germany/products/overview/cutlery/classic-ikon/9600-22

Jamaican jerk chicken is again one of those cracy tasty classic meals. They taste awesome..even better as wings!

This is where I order my meat - www.beefensteak.nl/en/
These are my knives - www.wuesthof.com/germany/products/overview/cutlery/classic-ikon/9600-22

Total cooking time: 2 hours 40 minutes
Preparation time 2 hours 15 minutes
Cooking time 0 hours 25 minutes

Suggested tools USA:
Blender - amzn.to/2nfOdSR
Grill tong - amzn.to/2oHqlHn
Cherry chunks - amzn.to/2od457K

Suggested tools GER:
V tong - amzn.to/2nfXRVp
Cherry chunks - amzn.to/2oHEoN6
blender - amzn.to/2nfQHk1

Ingredients:
Chicken wings - 1 kilo
green onions - 4 stalks
Garlic cloves - 3 cloves
Jalapeño peppers - 4 pieces
Piment / alll spice - 1/2 teaspoon
Thyme - 10 twigs
Sun flower oil - 1/3 cup
Salt - 1 tablespoon

How To:
02h40m - Mix all the ingredients, except for the chicken, in the blender and grind them down to a fine paste.
02h30m - Marinate your wings in the fridge
01h00m - Start up your barbecue and set it to smoke at 160 Celsius or 320 Fahrenheit. I used cherry chunks for the smoke flavor
00h25m - Smoke the wings the wings for about 20 minutes
00h05m - Give the wings a quick sear over direct heat.
00h00m - Enjoy!!

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/pitma...
Like my facebook page - www.facebook.com/BBQPitmasterX
Follow me on twitter - twitter.com/bbqpitmasterx

BBQ gear that I use every day:
1. Chef's knife - amzn.to/2bYOZyS (Germany) / amzn.to/2ht6F7r (USA)
2. Cutting Board - amzn.to/2inXTVf (Germany) / amzn.to/2hl5WQO (USA)
3. Barbecue tong - amzn.to/2inZhY2 (German) / amzn.to/2hKVnHV (USA)
4. Kitchen Torch - amzn.to/2i4fBze (Germany) / amzn.to/2io0huT (USA)
5.Thermometer - amzn.to/2io9TpR (Germany) / amzn.to/2hqzeAF (USA)


Music courtesy of Audio network
Royalty free music
Title: Fix it in the yard

SUPER EASY TANDOORI CHICKEN - Best Tandoori chicken you ever had!! check out the video you will love it!

This is where I order my meat - www.beefensteak.nl/en/
These are my knives - www.wuesthof.com/germany/products/overview/cutlery/classic-ikon/9600-22

Total cooking time: 2 hours 10 minutes
Preparation time 0 hours 50 minutes
Cooking time 1 hours 20 minutes

Suggested tools USA:
Poultry stand - amzn.to/2lwtXIs

Suggested tools GER:
Chicken stand - amzn.to/2lqkHah
Napoleon kettle pro - amzn.to/2lqn78J

Ingredients:
Chicken - 2 whole
Greek Yoghurt - 1/2 litre
Garlic paste - 2 tablespoons
Ginger paste - 2 tablespoons
Tumeric powder - 2 tablespoons
Smoked paprika powder - 2 tablespoons
Salt - 2 tablespoons
Mustard oil - 4 tablespoons

How To: (can also be done in the oven)
02h10m - Mix the yoghurt with the spices and rub it on the chicken
02h00m start up your barbecue and set it to smoke at 160C / 320F
01h20m - place the chicken on a poultry stand and over indirect heat.
01h10m - Smoke the chicken until the core temperature is around 75C / 167F.
00h10m - Let the chicken rest
00h00m - Enjoy!!

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/pitma...
Like my facebook page - www.facebook.com/BBQPitmasterX
Follow me on twitter - twitter.com/bbqpitmasterx

BBQ gear that I use every day:
1. Chef's knife - amzn.to/2bYOZyS (Germany) / amzn.to/2ht6F7r (USA)
2. Cutting Board - amzn.to/2inXTVf (Germany) / amzn.to/2hl5WQO (USA)
3. Barbecue tong - amzn.to/2inZhY2 (German) / amzn.to/2hKVnHV (USA)
4. Kitchen Torch - amzn.to/2i4fBze (Germany) / amzn.to/2io0huT (USA)
5.Thermometer - amzn.to/2io9TpR (Germany) / amzn.to/2hqzeAF (USA)


Music courtesy of Audio network
Royalty free music
Title: It's a dangerous Game 3

BARBECUED CHICKEN ROLLS - Bacon, Cheese & Ham Chicken Roll Recipe

This is where I order my meat - www.beefensteak.nl/en/
These are my knives - www.wuesthof.com/germany/products/overview/cutlery/classic-ikon/9600-22

Total cooking time: 1 hours 20 minutes
Preparation time 0 hours 55 minutes
Cooking time 0 hours 25 minutes

Suggested tools USA:
Napoleon kettle grill - amzn.to/2jEgkEq
Smoked wood chips - amzn.to/2jEkNak

Suggested tools GER:
Smoke wood chips - amzn.to/2kWX1Y9

Ingredients: (for one chicken roll)
Chicken filet - 1 piece
Ham - 1 slice
Cheese - 1 slice
Bacon - 5 strips

How To:
01h20m - Start your barbecue
00h35m - Flatten your chicken filet, place ham, cheese in it. Roll it up and wrap it in bacon.
00h25m - Smoked your chicken roll
00h05m - Crispen up the bacon by grilling it
00h00m - Enjoy this delicious meal

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/pitma...
Like my facebook page - www.facebook.com/BBQPitmasterX
Follow me on twitter - twitter.com/bbqpitmasterx

BBQ gear that I use every day:
1. Chef's knife - amzn.to/2bYOZyS (Germany) / amzn.to/2ht6F7r (USA)
2. Cutting Board - amzn.to/2inXTVf (Germany) / amzn.to/2hl5WQO (USA)
3. Barbecue tong - amzn.to/2inZhY2 (German) / amzn.to/2hKVnHV (USA)
4. Kitchen Torch - amzn.to/2i4fBze (Germany) / amzn.to/2io0huT (USA)
5.Thermometer - amzn.to/2io9TpR (Germany) / amzn.to/2hqzeAF (USA)


Music courtesy of Audio network
Royalty free music
Title: It's a dangerous Game 3

GRILLED CHEESE SANDWICH - Italian chicken and grilled cheese sandwich recipe

This is where I order my meat - www.beefensteak.nl/en/
Get your PMX T-hirt here - shop.spreadshirt.nl/pitmasterx

Total cooking time: 1 hours 25 minutes
Preparation time 0 hours 45 minutes
Cooking time 0 hours 40 minutes

Suggested tools USA:
Terra cotta pan - amzn.to/2gC7dqY
Cast Iron Skillet - amzn.to/2fpJMvK

Suggested tools GER:
Terr Cotta pan - amzn.to/2gmVedU
Cast iron skillet - amzn.to/2gmTTUn

Ingredients: (for 2)
Chicken Thighs - 4 pieces (boneless)
Ciabata - 1 piece
tomatoes - 3
basil leaves - 3
capers - 1 tablespoon
Ansjovis filets - 3 filets
Garlic cloves - 2 cloves
Soft italian cheese - 200 gram
Mozarella - 100 gram
Pine nuts - 2 tablespoons
Panchetta - 8 slices

How To:
01h25m - Start your barbecue
00h40m - Bake your ciabata and prepare the sauce by chopping fine the ansjovis, capers and garlic. Swed the the spices. Grate the tomatoes and add them to the spies
00h20m - Grill the chicken, bake the panchetta, melt the cheese
00h05m - Assemble the sandwich and sprinkle on the pine nuts, the basil and crispy panchetta
00h00m - Enjoy

X's social media
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Music courtesy of Audio network
Royalty free music
Title: It's a dangerous Game 3

SMOKED RASPBERRY CHICKEN - Barbecue Chicken Recipe

Get your measuring glasses here - amzn.to/2gldozi

This is where I order my meat - www.beefensteak.nl/en/
Find out more about the ProQ GFC2150 smoker - www.macsbbq.com/GFC2150

Total cooking time: 2 hours 00 minutes
Preparation time 0 hours 30 minutes
Cooking time 1 hours 30 minutes


Ingredients:
Ingredients dry rub
Sugar - 2 tbs
Salt - 1/2 tbs
Black pepper - 1/2 tbs
Garlic powder - 1 tsp
Dried parsley - 1 tsp
Smoked paprika powder - 4 tsp
Celery Powder - 1 tsp

Ingredients mopping/basting sauce:
Ketchup - 300 ml
Raspberry red wine vinegar - 300ml
Worcestershire sauce - 3 tbs
Red chili flakes - 1 tbs
Salt - 2 tbs

How To:
02h00m - Start up your smoker and set it to smoke at 110C or 225F
01h40m - Spatchcock the chicken and rub it with the dry rub
01h30m - Smoke the chicken in the smoker
00h45m - Mix up your basting sauce and start mopping your chicken every 15 minutes
00h00m - at 75C / 175F your chicken should be done and ready to eat

X's social media
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Share your pictures or ask me questions on my facebook forum - www.facebook.com/groups/pitma...
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Music courtesy of Audio network
Royalty free music
Title: It's a dangerous Game 3
Artist: Jake Field

Jalapeño and cheddar stuffed chicken wrapped in bacon and smoked to perfection - What more can a man wish fore.

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

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

Ingredients:
Chicken filet - 8 pieces
Jalapeño pepper - 8 pieces
Shredded mozzarella and mix - 200 gram
Bacon strips - 24 pieces

How To:
01h45m - Set up your barbecue for smoking at 225F / 110C
01h10m - deseed the peppers, butterfly the fillets, stuff the peppers with cheese, wrap the peppers in the filet and in bacon
01h00m - smoke the stuffed chicken fillets and brush them with bbq sauce. when they have reached a core temperature of 72 C / 162F they are done
00h00m - Enjoy

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/pitma...
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Music courtesy of Audio network
Royalty free music
Title: It's a dangerous Game 3
Artist: Jake Field

SMOKED DUCK BREAST FILET - Smoked on the Napoleon Prestige Pro 500. What a fantastic way to smoke duck breast and what a great grill so versatile.

This is where I order my meat - www.beefensteak.nl/en/
Here you can find out more about the prestige pro - www.napoleongrills.nl/barbecues/prestige-pro-serie-gasbarbecues

Total cooking time: 72 hours 00 minutes
Preparation time 72 hours 00 minutes
Cooking time 0 hours 45 minutes

Suggested tools USA:
Napoleon Prestige Pro 500 - amzn.to/2dshnWl
Charcoal tray - amzn.to/2cCPI83

Suggested tools GER:
Napoleon Prestige Pro 500 - amzn.to/2d7CHVE
Charcoal tray - amzn.to/2d7DOVj
Magic Green Spices - amzn.to/2d7CuSf

Ingredients:
Duck breast filet - 8 filet
Dark brown sugar - 1/2 cup
Salt - 1/2 cup
Magic Green BBQ rub - 1/4 cup

How To:
72h00m - Mix the spice and place the duck breast filet in the a tray with the spics. Set them in a fridge for 3 days
01h35m - Set up your barbecue for smoking at 110 degrees Celsius or 225 Fahrenheit and place the duck breast over indirect heat
00h50m - The breast filet are fully smoked when the core temperature has reached 65 degrees Celsius or 150 Fahrenheit
00h05m - Crispen up the skin over direct heat for more flavor
00h00m - Enjoy

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/pitma...
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Music courtesy of Audio network
Royalty free music
Title: Its a Dangerous Game
Artist: Jake Field

BUFFALO HOT WINGS – The ultima bar food.. it’s hot, its salty. In short they make you want to drink. That’s what I love about the buffalo hot wings.

I get my meat from beefensteak.nl

Total cooking time: 1 hours 50 minutes
Preparation time 1 hours 05 minutes
Cooking time 0 hours 45 minutes


Suggested tools USA:
Weber Grill - amzn.to/2caU4kR

Suggested tools GER:
Weber grill - amzn.to/2bYNEbp


Ingredients:
Chicken wings – 6 large (makes 12 pieces)
Celery sticks
Vegetable oil – 1 tbs
All purpose flour – 1/3 cup

Blue cheese sauce ingredients:
Blue cheese – 4 ounces
Butter milk -1 cup
Crème Fraiche – 1 cup
Mayonnaise – 1 cup
Worcestershire sauce – 1 tsp
Sugar - ½ tsp
Garlic powder – ½ tsp
Mustard powder – ½ tsp
Salt - a pinch
Black pepper – ½ tsp

Red Hot Sauce ingredients:
Butter – 2 tbs
Cayenne pepper – ½ tsp
Garlic powder – ½ tsp
Salt – ½ tsp
Worcestershire sauce – ½ tbs
Tabasco sauce – ½ tsp
Frank’s red hot sauce – 6 tablespoons

How To:
01h50m – Mix the ingredients for the blue cheese sauce and place it in the fridge
01h35m – Start up your grill and set it to indirect heat at 180 degrees Celsius and 350 degrees Fahrenheit.
00h50m – Cut the chicken wings in half, rub them with oil and then with the flour. Dust off the flour and place them in the grill. Add some smoke wood if you want that little extra flavor.
00h45m – Smoke the wings until they reach a core temperature of 75 degrees Celsius or 170 Fahrenheit
00h10m – Mix the ingredients for the hot sauce and let it simmer for 5 minutes
00h05m – Mix up all the ingredients and serve with celery stick and blue cheese sauce
00h00m – Cold beer on standby…there your Ggoooo!!!

X's social media
www.pitmasterx.com
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Music courtesy of Audio network
Royalty free music
Title: It’s a dangerous game 3
Artist: Jake Field

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

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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Artist:

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

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Title: Storyville
Artist: Christopher Ashmore

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

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

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/
Subscribe tot the Grill Dome newsletter: bit.ly/VB0oHw

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
Subscribe tot the Grill Dome newsletter: bit.ly/VB0oHw

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

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

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

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

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

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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

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 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

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

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

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

How to make pizza - in this video I will show you how to make pizza on your kettle grill using the Moesta BBQ Pizza Ring.

Check the MoestaBBQ website for more information on the pizza ring - en.moesta-bbq.de/

Caputo Chefs flour
To create a good dough follow the recipe of the pizza flour producer - www.youtube.com/watch?v=QiveNZA_JMk

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/pitma...
Like my facebook page - www.facebook.com/BBQPitmasterX
Follow me on twitter - twitter.com/bbqpitmasterx

BBQ gear that I use every day:
1. Chef's knife - amzn.to/2bYOZyS (Germany) / amzn.to/2ht6F7r (USA)
2. Cutting Board - amzn.to/2inXTVf (Germany) / amzn.to/2hl5WQO (USA)
3. Barbecue tong - amzn.to/2inZhY2 (German) / amzn.to/2hKVnHV (USA)
4. Kitchen Torch - amzn.to/2i4fBze (Germany) / amzn.to/2io0huT (USA)
5.Thermometer - amzn.to/2io9TpR (Germany) / amzn.to/2hqzeAF (USA)

STUFFED & PLANKED ONION - Side Dish : You guys often request side dish recipes. Well here is one, hope you like it!

Find all Napoleon dealers - www.napoleongrills.nl/zoek-uw-plaatselijke-dealer
This is where I order my meat - www.beefensteak.nl/en/
These are my knives - www.wuesthof.com/germany/products/overview/cutlery/classic-ikon/9600-22

Total cooking time: 1 hours 00 minutes
Preparation time 0 hours 10 minutes
Cooking time 0 hours 50 minutes

Ingredients:
Sweet onions- 4 pieces
Cherry beer - 2 kriek bottles
Cheddar cheese - 100 gram
Bacon - 100 gram
Mushrooms - 50 gram
Pecan nuts - 100 gram
Garlic croutons - 25 gram
Mozzarella - 10 gram
BBQ rub - 2 tablespoons
Dried cheese - 2 tablespoons

How To:
01h00m - Soak the plank in water
00h50m - Hollow out the sweet onions and boil them in the beer
00h35m - Crispen the bacon which are diced
00h30m - Dice the rest of the stuffing
00h25m - Stuff the onions with the bacon, mushrooms, cheddar, and pecan nuts. Top that with the crushed garlic croutons, mozarella and the mix of dried cheese and BBQ rub.
00h20m - Place the plank over direct heat at 200C or 400F
00h00m - The onions are fully cooked.. Enjoy!!

X's social media
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BBQ gear that I use every day:
1. Chef's knife - amzn.to/2bYOZyS (Germany) / amzn.to/2ht6F7r (USA)
2. Cutting Board - amzn.to/2inXTVf (Germany) / amzn.to/2hl5WQO (USA)
3. Barbecue tong - amzn.to/2inZhY2 (German) / amzn.to/2hKVnHV (USA)
4. Kitchen Torch - amzn.to/2i4fBze (Germany) / amzn.to/2io0huT (USA)
5.Thermometer - amzn.to/2io9TpR (Germany) / amzn.to/2hqzeAF (USA)

Philly Cheese Steak Sloppy Joe's - Are you in the mood for some fast food from the grill. Give this try!! Real comfort food

Find out more about the kamadojoe - www.kamadojoe.com/
This is where I order my meat - www.beefensteak.nl/en/
These are my knives - www.wuesthof.com/germany/products/overview/cutlery/classic-ikon/9600-22

Total cooking time: 1 hours 05 minutes
Preparation time 0 hours 50 minutes
Cooking time 0 hours 15 minutes

Ingredients:
Cheap and fat cut of beef - 600 gram
Mozzarella - 50 gram
Gruyere - 50 gram
Old Amsterdam - 50 gram
Jack Daniels -50 ml
Beef rub - 2 tablespoons
Sweet onion - 3
Bell peppers - 3
olive oil - 3 tablespoons
White soft buns - 4
Barbecue sauce - 4 tablespoons
Garlic clove - 1

How To:
01h05m - Start up your barbecue and set it up for direct grilling at 200 Celsius or 400 Fahrenheit
00h20m - Slice bell peppers, onions and garlic and the meat
00h15m - Start grilling the bell peppers, onion and garlic and the beef
00h10m - Sprinkle with Jack Daniels light the Jack Daniels if you want to put up a show. Put the cheese on top and let it melt
00h05m - Toast your buns
00h00m - Assemble the philly cheese steak sloppy joe's

X's social media
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BBQ gear that I use every day:
1. Chef's knife - amzn.to/2bYOZyS (Germany) / amzn.to/2ht6F7r (USA)
2. Cutting Board - amzn.to/2inXTVf (Germany) / amzn.to/2hl5WQO (USA)
3. Barbecue tong - amzn.to/2inZhY2 (German) / amzn.to/2hKVnHV (USA)
4. Kitchen Torch - amzn.to/2i4fBze (Germany) / amzn.to/2io0huT (USA)
5.Thermometer - amzn.to/2io9TpR (Germany) / amzn.to/2hqzeAF (USA)

PICAÑA QUESADILLAS - Best Quesadillas you ever had!

This is where I order my meat - www.beefensteak.nl/en/
These are my knives - www.wuesthof.com/germany/products/overview/cutlery/classic-ikon/9600-22

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

Ingredients marinade:
Beer - 1 bottle
Lime juice - 1/2 cup
BBQ rub - 4 tablespoons
Worcester sauce - 2 tablespoons
Soy sauce - 2 tablespoons
Cilantro - handful fresh chopped
Picaña steak

Tortilla dough:
Flour - 2 cups
baking powder - 1/2 teaspoon
Salt - 1/2 teaspoon
olive oil - 3 tablespoons
Water - 3/4 cup

Quesadillas:
Mozzarella
Yong Gouda cheese
Fresh sliced jalapeno
Fresh chopped cilantro
Fresh chopped spring onions

How To:
01h50m - Mix your ingredients for the marinade. Cut the picaña in thin slices and place them in the marinade. Keep it in the fridge for an hour.
00h40m - Start up the barbecue 225C / 430F. Set it to bake with a pizza stone or a cast iron pan. Mix the ingredients for the dough let it rest for 15 minutes
00h20m - Bake the tortillas
00h15m - Grill the picaña slices
00h10m - Assemble the quesadillas and grill the over a low direct heat.
00h00m - Enjoy!

X's social media
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BBQ gear that I use every day:
1. Chef's knife - amzn.to/2bYOZyS (Germany) / amzn.to/2ht6F7r (USA)
2. Cutting Board - amzn.to/2inXTVf (Germany) / amzn.to/2hl5WQO (USA)
3. Barbecue tong - amzn.to/2inZhY2 (German) / amzn.to/2hKVnHV (USA)
4. Kitchen Torch - amzn.to/2i4fBze (Germany) / amzn.to/2io0huT (USA)
5.Thermometer - amzn.to/2io9TpR (Germany) / amzn.to/2hqzeAF (USA)

SOPA BORRACHA - DRUNKEN BREAD!!!! -- Real good stuff you need to try this.. I will guarantee you will love this pudding bread!!

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

Suggested tools USA:

Ingredients for the bread pudding:
French Baguette - 1
Strawberries - 500 gram
Eggs - 4
Milk - 500 ml
Sugar - 3/4 cup
Vanilla aroma - 1 tsp
Cinnamon - 1 tsp
Butter 1 tbs
Dark chocolate - 50 gram

Ingredients bourbon caramel sauce:
Sugar - 200 ml
Syrup - 100 ml
Bourbon - 100 ml

How To:
01h20m - Start up your barbecue and set it to indirect heat at 180 Celsius or 360 Fahrenheit.
01h10m - Chop op the bread and the strawberries.
01h00m - Whisk the eggs and add the milk, vanilla, cinnamon, sugar and bread. Let it sit until it turns into a pudding
00h45m - Put the sugar, the syrup, the butter and the bourbon in a pan and let the sugars dissolve.
00h35m - Mix the pudding with the strawberries and the chocolate and drizzle on the caramel sauce
00h30m - Set the sopa borracha to cook over indirect heat and check for doneness after 20 minutes.
00h00m - Enjoy!!

www.wuesthof.com/germany/products/overview/cutlery/classic-ikon/9600-22

X's social media
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BBQ gear that I use every day:
1. Chef's knife - amzn.to/2bYOZyS (Germany) / amzn.to/2ht6F7r (USA)
2. Cutting Board - amzn.to/2inXTVf (Germany) / amzn.to/2hl5WQO (USA)
3. Barbecue tong - amzn.to/2inZhY2 (German) / amzn.to/2hKVnHV (USA)
4. Kitchen Torch - amzn.to/2i4fBze (Germany) / amzn.to/2io0huT (USA)
5.Thermometer - amzn.to/2io9TpR (Germany) / amzn.to/2hqzeAF (USA)

Pulled Pork Steamed buns - watch and learn how to make your own Chinese steamed buns with your favorite stuffing, which of coarse is .. pulled pork!!

This is where I order my meat - www.beefensteak.nl/en/
These are my knives - www.wuesthof.com/germany/products/overview/cutlery/classic-ikon/9600-22

Total cooking time: 17 hours 40 minutes
Preparation time 17 hours 30 minutes
Cooking time 0 hours 10 minutes

Suggested tools USA:
Bamboo steamer - amzn.to/2jwFNA3
Blues Hog BBQ Sauce - amzn.to/2ihwfYv

Suggested tools GER:
Bamboo steamer - amzn.to/2iHrngq
Blues Hog BBQ Sauce - amzn.to/2ihAHqd

Ingredients (4 steamed buns):
Pulled pork - 400 gram
Barbecue sauce - 100 ml

Ingredients for the dough
luke warm water - 50 ml
dry yeast - 1 bag
White caster sugar - 1 teaspoon
All purpose flour - 205 ml
Milk - 120 ml
White caster sugar - 1 tablespoon
Salt - a pinch

How To:
17h40m - Smoke the pulled pork..check out one of my videos on how it can be done.
01h40m - Activate the yeast by mixing the yeast, 1 stp sugar and 50 ml water. let it rest for 10 minutes
01h30m - Add the yeast to the flour, mil, sugar and salt. Mix it up until it become flaky.
01h25m - Knead with your hands until you get the right consistency
01h05m - Let the dough rise at room temperature
00h35m - Take cold pulled pork and mix it with bbq sauce. Role it in a ball and wrap it with dough
00h30m - let the dough rise for 20 more minutes on a sheet of baking paper
00h10m - Steam the buns
00h00m Enjoy!

X's social media
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BBQ gear that I use every day:
1. Chef's knife - amzn.to/2bYOZyS (Germany) / amzn.to/2ht6F7r (USA)
2. Cutting Board - amzn.to/2inXTVf (Germany) / amzn.to/2hl5WQO (USA)
3. Barbecue tong - amzn.to/2inZhY2 (German) / amzn.to/2hKVnHV (USA)
4. Kitchen Torch - amzn.to/2i4fBze (Germany) / amzn.to/2io0huT (USA)
5.Thermometer - amzn.to/2io9TpR (Germany) / amzn.to/2hqzeAF (USA)


Music courtesy of Audio network
Royalty free music
Title: It's a dangerous Game 3

Jalapeño and cheddar stuffed chicken wrapped in bacon and smoked to perfection - What more can a man wish fore.

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

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

Ingredients:
Chicken filet - 8 pieces
Jalapeño pepper - 8 pieces
Shredded mozzarella and mix - 200 gram
Bacon strips - 24 pieces

How To:
01h45m - Set up your barbecue for smoking at 225F / 110C
01h10m - deseed the peppers, butterfly the fillets, stuff the peppers with cheese, wrap the peppers in the filet and in bacon
01h00m - smoke the stuffed chicken fillets and brush them with bbq sauce. when they have reached a core temperature of 72 C / 162F they are done
00h00m - Enjoy

X's social media
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Music courtesy of Audio network
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Title: It's a dangerous Game 3
Artist: Jake Field

STUFFED BACON & ONION CUPS - This is one of those recipes were all the flavors blend together perfectly. Leave me a comment and let me know what you would stuff it with.

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

Total cooking time: 1 hours 30 minutes
Preparation time 1 hours 00 minutes
Cooking time 0 hours 30 minutes

Ingredients:
Minced beef - 500 gram
Sweet onion - 4 pcs
Parsley - 3 stalks
Shawarma spices - 2 tablespoons
Goat cheese - 100 gram

How To:
01h30m - Set up your grill to smoke at 200C or 400F
00h45m - Cut the onion and create the onion and bacon cups
00h40m - Blend the leftover of one onion, the shawarma spices and the parsley fine. Then mix it with the minced beef.
00h35m - Stuff the bacon and onion cups with the stuffing and a bit of goat cheese
00h30m - Smoke them for 20 to 30 minutes
00h00m - Enjoy

X's social media
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Music courtesy of Audio network
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Title: Its a dangerous game
Artist:Jake Fileds

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

X's social media
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Music courtesy of Audio network
Royalty free music
Title: Live it Loud 2
Artist: Mark Johnson

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!!!

X's social media
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Title: Be Pacific
Artist:Lincoln Grounds

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

X's social media
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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

X's social media
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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

X's social media
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Music courtesy of Audio network
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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

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

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

Music courtesy of Audio network
Royalty free music
Title: Pimp me up
Artist: Chris Norton

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

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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Artist:Terry Devine-King

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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Artist: Bob Bradley

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

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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

Italian appetizer

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

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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.

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Grilled and Smoked meatballs

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

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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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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.

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Goat cheese wrapped in panchetta

The second in a serie of snack recipes
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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.


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

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.



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SMOKED & ROASTED GARLIC - The Gold of Barbecue

These are my knives - www.wuesthof.com/germany/products/overview/cutlery/classic-ikon/9600-22

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

Suggested tools:


Ingredients:
Garlic - Lots of garlic



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Share your pictures or ask me questions on my facebook forum - www.facebook.com/groups/pitma...
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BBQ gear that I use every day:
1. Chef's knife - amzn.to/2bYOZyS (Germany) / amzn.to/2ht6F7r (USA)
2. Cutting Board - amzn.to/2inXTVf (Germany) / amzn.to/2hl5WQO (USA)
3. Barbecue tong - amzn.to/2inZhY2 (German) / amzn.to/2hKVnHV (USA)
4. Kitchen Torch - amzn.to/2i4fBze (Germany) / amzn.to/2io0huT (USA)
5.Thermometer - amzn.to/2io9TpR (Germany) / amzn.to/2hqzeAF (USA)

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

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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


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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

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

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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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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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

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

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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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.

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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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