How to turn a $100 Wagyu Steak into a $250 restaurant experience
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You can use these rub recipes instead:
www.youtube.com/watch?v=H7Td6bQp0hs

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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)

In this video recipe I will take making pasta sauce to the next level.
Check out the Fire Kitchen video - youtu.be/crm-VR9Rtto

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You can use these rub recipes instead:
www.youtube.com/watch?v=H7Td6bQp0hs

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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)

Steak and garlic mushrooms are a super combination. So in this recipe video I am going to give you my favorite Garlic mushrooms and steak recipe.

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You can use these rub recipes instead:
www.youtube.com/watch?v=H7Td6bQp0hs

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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)

In this video recipe I will show you how to make a delicious grilled steak sandwich like you never had before.

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This is where I order my meat - goo.gl/zaDrxW

Get your superlicious rub here -- goo.gl/pF3a4H
Get your BoombastiQ rub here -- goo.gl/uuSp55

You can use these rub recipes instead:
www.youtube.com/watch?v=H7Td6bQp0hs

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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)

Once in a while you deserve a to get yourself an exclusive steak!

Find out more about kamadojoe - goo.gl/Wue68P
This is where I order my meat - goo.gl/zaDrxW

Get your superlicious rub here -- goo.gl/pF3a4H
Get your BoombastiQ rub here -- goo.gl/uuSp55

You can use these rub recipes instead:
www.youtube.com/watch?v=H7Td6bQp0hs

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BBQ gear that I use every day:
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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)

Simmentaler beef ribs roasted on a wood fire grill

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BBQ gear that I use every day:
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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)

Reversed Sear Tri Tip! It is delicious especially witht this rub recipe

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Rub Recipe:
Salt - 1 part
Grinded 4 season pepper - 1 part
Grinded Arabic coffee beans - 1 part
Garlic powder - 1/4 part
Onion powder - 1/4 part
Chili flakes - 1/16 part

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BBQ gear that I use every day:
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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 Grilled Chili Cheese Sandwich recipe !! Give this recipe a try!
Find out more about kamadojoe Big Block - goo.gl/Wue68P


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BBQ gear that I use every day:
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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)

Give this crazy delicious burger a try!
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BBQ gear that I use every day:
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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 about some real comfort food. A delicious pastrami sandwich. Give this recipe a try you will love it for sure!

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BBQ gear that I use every day:
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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)

Home made burgers are the best! So easy and so tasty Give it a try.. I bet it will make you smile! :D
Find out more about kamadojoe Big Block Charcoal - goo.gl/Wue68P

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BBQ gear that I use every day:
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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)

Home made burgers are the best! So easy and so tasty Give it a try.. I bet it will make you smile! :D
Find out more about kamadojoe Big Block Charcoal - goo.gl/Wue68P

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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)

Find out more about kamadojoe - goo.gl/Wue68P
This is the Dutch Oven that I used - amzn.to/2CTIOob
This is where I order my meat - goo.gl/zaDrxW

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Recipe
Chuck eye Steaks - 2 steaks
Onion - 1
Garlic cloves - 5
Ginger - 1 thumb size
Rawit peppers - 2 pcs
Beef broth - 500 ml
Soy sauce - 1 tbs
Fish sauce - 1/2 tbs
Ginger syrup - 1 tbsp
5 spice powder - tsp
spring oinons - handfull
Shitake mushrooms - 5

How To
- Start up your barbecue and grill the steak direct over the coals. When the caramelized take them off and put them aside while you set your grill up to cook at a low heat. (110 Celsius or 225 Fahrenheit
- While the grill is cooling down use some of that heat to sweat the fine chopped onions, garlic an ginger.
- Add the rest of the ingredients except for the spring onion and the mushrooms.
- Let the stew simmer for 4 to 5 hours
- Add the sping onions and shitake mushrooms and take the pan of the grill.
- Plate up the stew when the meat is fall apart tender and enjoy!

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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)

www.doncaruso-bbq.de/
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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)

carsonrodizio.com/ :D that cool thing on top of my grill :D
This is where I order my meat - goo.gl/zaDrxW

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BBQ gear that I use every day:
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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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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


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BBQ gear that I use every day:
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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)

Grilling a 100cm (3 feet) long Skirt Steak !!! -Skirt Steak Taco's

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

Ingredients:
Skirt Steak
Tortilla's
Salt and pepper

Sauce ingredients:
Red bell peppers - 2
Tomatoes - 5
Garlic - 1 bulb
Spring onions - a bunch
Onion - 2
Adobo chipotle sauce - 3 tablespoons amzn.to/2xU7ZVd

How To:
Fire up the barbecue and set it to roast 189 degrees Celsius 360 Fahrenheit.
Roast the ingredients for the sauce. Deseed the vegetables and chop the fine.
Mix the ingredients for the sauce with the Chipotle in adobo sauce and season with salt and pepper.
Grill the steak to the core temperature of 54 degrees Celsius or 130 Fahrenheit. Let it rest for 5-10 minutes.
Grill the tortilla's and stuff the with the sliced steak and salsa

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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)

In this video I tested a new way to grill your steak.. l

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

Horseradish ingredients:
Horseradish - 2 tablespoons
Mayonaise - 3 tablespoons
sour creme - 1/2 cup
Mustard - 1 teaspoon
Apple cider vinegar - 1 tablespoon

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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 is probably the easiest and best way you ever made beef jerky.

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

Ingredrients:
Eye of round - 700 gram (rosbief)
BBQ Rub - 1/4 cup
Light brown sugar - 1/4 cup
Water - 1 cup

How To:
- Slice your beef into thin strips and mix it with the rest of the ingredients. Set it in the fridge to marinate it for 24 hours.
- Start up your barbecue to smoke at indirect heat at 80 Celsius or 176 Fahrenheit. Using wood chips will make it easier to get it to smoke.
- Pat the beef strips dry with a paper towel. Hang them on an extended grill grate and place them in the smoker.
- Smoke the beef strips between 5-8 hours and check every hour or so to see if they are done.
- When they are done. Let them cool down. They can be kept in the fridge for at least 2 weeks.

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BBQ gear that I use every day:
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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)

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

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BBQ gear that I use every day:
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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

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BBQ gear that I use every day:
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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

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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!!

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BBQ gear that I use every day:
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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!!

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BBQ gear that I use every day:
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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)

a Tomahawk steak out of pork, why not! Chekc out this recipe video and decide for yourself. www.fire-food.nl/

Find out more about kamadojoe Big Block - goo.gl/Wue68P
This is where I order my meat - goo.gl/zaDrxW

Get your superlicious rub here -- goo.gl/pF3a4H
Get your BoombastiQ rub here -- goo.gl/uuSp55

You can use these rub recipes instead:
www.youtube.com/watch?v=H7Td6bQp0hs

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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)

Stacking up flavors .. . pork tenderloin onions sauerkraut.. and then set your grill on fire! Crazy delicious recipe

Find all Napoleon dealers -goo.gl/SKp4KN
This is where I order my meat - goo.gl/zaDrxW

Get your superlicious rub here -- goo.gl/pF3a4H
Get your BoombastiQ rub here -- goo.gl/uuSp55

You can use these rub recipes instead:
www.youtube.com/watch?v=H7Td6bQp0hs

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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)

In this video I will show you how to smoke pork ribs like a boss! Yes they are smoked on a gas grill :D

Find all Napoleon dealers -goo.gl/SKp4KN
This is where I order my meat - goo.gl/zaDrxW

Rub Recipe:
Salt - 1 part
Grinded 4 season pepper - 1 part
Grinded Arabic coffee beans - 1 part
Garlic powder - 1/4 part
Onion powder - 1/4 part
Chili flakes - 1/16 part

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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)

Give this crazy delicious burger a try!
Find out more about kamadojoe - goo.gl/Wue68P

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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)

Schichtfleisch out of the dutch oven! This is a German recipe for pork stew with a classic babecue flavor.

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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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A delicious pulled pork recipe, with this boston butt smoked to perfection and a rich sauce to go on top.

How To make your own rub
www.youtube.com/watch?v=H7Td6bQp0hs

Find out more about kamadojoe - goo.gl/Wue68P
This is where I order my meat - goo.gl/zaDrxW

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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)

Home made burgers are the best! So easy and so tasty Give it a try.. I bet it will make you smile! :D
Find out more about kamadojoe Big Block Charcoal - goo.gl/Wue68P

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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 Leg Roast is very impressive roast to serve to friends and family. In this video I will show you how to make it Crispy and juicy at the same time.

This is where I order my meat - goo.gl/zaDrxW

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Barbecue rub: www.youtube.com/watch?v=H7Td6bQp0hs

Injection ingredients:
apple cider vinegar - 1 cup
worcestershire sauce - 2 tablespoons
Lime juice - 1 lime
tabasco sauce - 1 teaspoon
Salt - 3 tablespoons
All purpose barbecue rub - 1tablespoon

How To:
- Score the skin of the pork leg
- Mix the ingredients for the injection fluid and inject all of it in the leg.
- Apply the barbecue rub on to the exposed meat. Apply a lot of salt on the skin of the pork leg.
- Start up your barbecue and set it to roast at 200 Celsius or 400 Fahrenheit.
- Place the pork leg over indirect heat on your barbecue.
- When the skin is starting to cirspen up, brush of the sal from the skin.
- Keep the temperature up by adding charcoal if needed.
- At a minimum of a 68 Celsius 154 Fahrenheit and a crispy skin the pork leg is done.
- Let the pork leg rest for 30 minutes.
Enjoy!

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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)

Check out the Weber Genesis II Crimson - Smoking a Ham for Christmas.
Find out more about the Weber Genesis II Crimson - www.weber.com/NL

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Ingredients:
Country Ham - 2 kilogram
Honey - 2 tablespoons
Apricot jam - 5 tablespoons
Rum - 50 ml

How To:
- Score the ham
- Make a smoke pouch
- Start up your grill and and set it to roast over indirect heat around 180 Celsius or 360 Fahrenheit
- Let the ham heat up for an hour than start brushing it with the glaze.
- When the ham is warm you take it of the grill and slice it up!
- Enjoy!


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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)

Piglet Rib Roast & Mustard Caviar - Check out this crazy delicious recipe. Rich and flavorful.

Find all Napoleon dealers -goo.gl/SKp4KN
This is where I order my meat - goo.gl/zaDrxW

Ingredients:
Piglet Rib Roast - 2 kilo
olive oil - 3 tablespoons
Barbecue rub - 5 tablespoons

Ingredients Mustard Caviar:
Mustard Seeds - 1/2 cup
Jim bean - 5 tablespoon
Apple cider vinegar - 5 tablespoons
Maple syrup - 5 table spoons
Worcester sauce - 2 tablespoons
Salt - 2 pinches


Ingredients BBQ rub:
www.youtube.com/watch?v=H7Td6bQp0hs&t=198s


How To:
- Start up your barbecue and let it come up to a temperature of 180 Celsius or 360 Fahrenheit
- Remove the membrane on the bone side. Sprinkle the roast with olive oil and coat with your favorite barbecue rub.
- Place the Piglet Rib Roast on the barbecue and add smoke wood. In my case I am using pellets.
- Toast the mustard seeds
- Boil the mustard seeds for 5 minutes 5 times until the turn soft
- Mix all the ingredients for for the mustard caviar and bring it to a boil for the last time.
- The piglet rib roast is done when it has reached a core temperature of 65 degrees Celsius or 149 Fahrenheit.
- The the rib roast rest for 10 minutes at least ... enjoy!!

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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 bacon and cheese bomb is made with an autumn stuffing

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

Ingredients:
Camembert – 1 cheese
Pork Sausage stuffing – 8 sausages
Bacon – 3 packs
Nuts – Mix (25 gram)
Dried cranberries – 50 gram

How To:
Slice the camembert with butchers twine.
Stuff the camembert with dried cranberries and mixed nuts.
Close the camembert and wrap it in pork sausage stuffing then wrap it in bacon.
Bake the Cheese Bomb at 200 Celsius or 400 Fahrenheit for around 30 – 45 minutes

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)

This bacon and cheese bomb is made with an autumn stuffing

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

Ingredients:
Camembert – 1 cheese
Pork Sausage stuffing – 8 sausages
Bacon – 3 packs
Nuts – Mix (25 gram)
Dried cranberries – 50 gram

How To:
Slice the camembert with butchers twine.
Stuff the camembert with dried cranberries and mixed nuts.
Close the camembert and wrap it in pork sausage stuffing then wrap it in bacon.
Bake the Cheese Bomb at 200 Celsius or 400 Fahrenheit for around 30 – 45 minutes

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)

Chicken Ramen Noodle Soup - Mì Phở Món Ramen

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



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)

This is how you sell brussel sprouts to your kids

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

Recipe:

Ingredients:
Minced meat – 400 gram
Sausage stuffing – 400 gram
Green beans - 100 gram
Brussel sprouts - 100 gram
Red bell peppers - 1 piece
Yellow bell peppers- 1 piece
Mozzarella - 50 gram shredded
Cheddar - 50 gram shredded
Crispy bacon strips - 10 pieces

Sweet red onions:
Red onions - 4 large
Brown sugar - 5 tablespoons
Balsamic vinegar - 4 tablespoons

Topping:
Barbecue rub - 3 tablespoons
Crispy bacon - 5 tablespoons
Barbecue sauce – 5 tablespoons

How To:
- Soak your cedar plank in water for about 2 hours before using them.
- Start up your barbecue and set it to roast at 180 Celsius 360 Fahrenheit
- Boil the brussel sprouts and green beans for about 5 minutes
- Soften your onions and add the vinegar and sugar. Let it simmer until it caramelizes.
- Crispen your bacon
- Assemble the Meatloaf and place it on a Cedar plank and on the grill
- When the cheese starts coming out of the meatloaf brush on the barbecue sauce and let the meatloaf roast for another 5-10 minutes and your ready to enjoy a beautiful meatloaf!

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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)

Your own rub tested on these delicious Ham Hocks!!

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
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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)

Time for some tasty grilled pork belly lollipops

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

Recipe:

Ingredients:
Pork Belly strips – 4
BBQ rub – 3 tablespoons

BBQ sauce:
Ketchup – ¼ cup
Apple juice - ¼ cup
Hoisin sauce – 3 tablespoons
BBQ rub – 2 tablespoons
Brown sugar - 3 tablespoons
Worcestershire - 2 teaspoons

Sandwich:
French baguette
Shredded carrots
Shredded white cabbage
Shredded red cabbage
Apple cider vinegar

How To:
- Start up your barbecue and set it to grill over a low direct heat 140 Celsius 280 Fahrenheit
- Cut the pork belly strips into half and sprinkle with the barbecue rub.
- Mix the ingredients for the barbecue sauce and set to simmer at a low heat.
- Place the pork belly strips on a skewer and start grilling
- When the pork belly strips start to turn crisp brush them with barbecue sauce.
- Mix the veggies with vinegar and season with a little pepper and salt
- Cut the French baguette place the salad in it and the pork belly lollipops on top.

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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)

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

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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)

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.

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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)

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!!

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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!!

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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 - 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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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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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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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
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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)

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...
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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)

www.instagram.com/doncaruso_bbq/
www.doncaruso-bbq.de/

Help translate our videos for deaf fans- www.youtube.com/timedtext_cs_panel?tab=2&c=UC_kARM8MBLDBxZQuZeYYQdQ

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
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)

In this video I will show you the best way to kill a lobster. I am also giving you 2 great grilled lobster recipes.


Ingredients Gin and Tonic butter
Butter - 100 gram
Gin - 50 ml
Tonic - 50 ml
Lemon - 2
Lime - 2
Salt - a pinch of salt
Black pepper - to taste


Ingredients Chili & Garlic Butter
Chili pepper - 1
Garlic - 2 clove
Fine chopped parsley - 1 tablespoon
Salt - 2 pinches
Butter - 100 gram

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)

These surf and turf skewers will be the high light of your barbecue party!

Ingredients:
Entrecote – 2 entrecotes
Shrimp – 300 gram
Lime – 5 pieces
Red chili pepper – 1 piece
Wasabi mayonnaise – 50 ml
Chorizo – 50 gram
Salt and pepper

How To:
Start up your grill and set it to grill over direct heat high temperature
Slice the chorizo thin and crispen it up in a pan
Cut the entrecotes in to thick cubes and cut 4 limes in to quarters.
Put the entrecote, lime and shrimp on a skewer
Grill the skewers for 3 minutes on each side
Plate the skewers and dress them up with wasabi mayonnaise, crispy Chorizo, lime and chili pepper zest.

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)

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
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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)

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
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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

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
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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
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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/
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Expert level: Experienced

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

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

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

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

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

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

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


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

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Title: Keep Rolling
Artist: Garreth Johnson

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

Music courtesy of Audio network
Royalty free music
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/

Music courtesy of Audio network
Royalty free music
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

Music courtesy of Audio network
Royalty free music
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


Music courtesy of Audio network
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Title: Lava Love
Artist: Barrie Gledden

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

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

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Recipe:

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

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

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Title: Rocks Off
Artist: Barrie Gledden

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

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

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

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

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Title: Miles Ahead
Artist: Terry Devine King

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

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

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

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


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

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

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

Music courtesy of Audio network
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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

Music courtesy of Audio network
Royalty free music
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

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


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


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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.

Music courtesy of Audio network
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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


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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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Royalty free music Check out PITMASTERX.COM for more information on this video

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

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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

Chicken Gyros is easy to make at home and it is very tatsy! Support out channel on Patreon - www.patreon.com/pitmasterx

Find out more about kamadojoe - goo.gl/Wue68P
This is where I order my meat - goo.gl/zaDrxW

Get your superlicious rub here -- goo.gl/pF3a4H
Get your BoombastiQ rub here -- goo.gl/uuSp55

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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)

In this recipe we will be grilled some crazy sweet chicken wings and a Kick Ass home made Hot Sauce !!!

Find all Napoleon dealers -goo.gl/SKp4KN
This is where I order my meat - goo.gl/zaDrxW

Get your superlicious rub here -- goo.gl/pF3a4H
Get your BoombastiQ rub here -- goo.gl/uuSp55

You can use these rub recipes instead:
www.youtube.com/watch?v=H7Td6bQp0hs

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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)

Japanese Grilled Chicken, better known as yakatori - This home made version is fun to make and it tastes delicious.

Find out more about kamadojoe BIg BLock- goo.gl/Wue68P

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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)

Grilled Chicken Wrap Recipe below!!!
Find all Napoleon dealers -goo.gl/SKp4KN
Find out more about kamadojoe Big Block charcoal - goo.gl/Wue68P
Cast Iron Grill Grate - amzn.to/2DrMLBn

Ingredients:
Chicken thighs - 12
Ras el hanout - amzn.to/2mqDS36 - 2/3 part
Fine salt - 1/3 part
Egg plant spread - amzn.to/2Dbm8TK
Sweet onion - 1 pcs
Rucola / rocket lettuce
Green olives
Pickled jalapenos
Roasted and salted corn - amzn.to/2FzZjrg
Fresh baked lebanese wraps

How To:
- Fire up your grill and set it to smoke over indirect heat at 160 Celsius or 320 Fahrenheit
- Mix 2/3 part ras el hanout and 1/3 part fine salt. Season the Chicken thighs with the spice mix and let it sit for 30 minutes.
- Smoke the chicken thighs over indirect heat until the core has reached a temperature of 75 Celsius or 170 Fahrenheit
- Build up the wrap with a little eggplant spread, thin sliced onion, rucola lettuce, olives and roasted corn.
- When the chicken is done place it in the wrap!
Enjoy!!!

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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 Ultimate Leftover Turkey Sandwich Recipe here !!
Find out more about kamadojoe - goo.gl/Wue68P

Ingredients:
Leftover turkey - 2 hands ful
Port salut (cheese) - 200 gram
Bacon - 5 slices
BBQ sauce - 5 tablespoons
BBQ rub - 2 tablespoons
Bread

shredded white cabbage - 1/4 cup
shredded carrots - 1/4 cup
Lemon juice -1 tablespoon
apple cider vinegar - 1 tablespoon
pepper - a pinch
salt - a pinch
Chili pepper shredded - to taste

How To:
- Fire up the grill and setup a cast iron grill plate
- Grill the bacon, turkey and cheese. Sprinkle some barbecue rub on the turkey.
- Crisp the bread
- Mix the ingredients for the salad
- Build up the sandwich, starting with the salad, then bacon, turkey cheese and barbecue sauce.


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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 juiciest thanks giving turkey you ever made! This thanks giving turkey will blow your mind!!!

Find out more about the weber Master Touch Red - www.weber.com/NL/nl/barbecues/houtskool/master-touch-gbs/14615504.html
This is where I order my meat - goo.gl/zaDrxW

Ingredients Brine:
Water - 5 liters
Boiling water - 1 liter
Salt - 1 cup
Sugar - 1/2 cup
bay leaves - 2
Juniper berries - 4
Thyme - 1 twig
Garlic clove - 1 clove
Onion - 1/2

Butter - 100 gram
Lemon juice - 1/2 lemon
Salt - 1 tablespoon
Sage fine chopped - 1 tablespoon

How To:
- Mix the ingredients for the brine, bring it to the boil until the salt and sugar is dissolved. Let it cool down again and mix it with the cold water.
- Submerge the turkey in the brine and let it brine for 4 hours
- Start up your barbecue and smoke it at 140 Celsius / 280 Fahrenheit
- Remove the turkey from the brine and pat it dry with paper towel.
- Mix the ingredients for the butter and place the butter under the skin of the turkey.
- Smoke the turkey until it reaches a core temperature of 75 Celsius / 167 Fahrenheit
- Baste the turkey with the jus from the oven tray and let the turkey rest.
- Enjoy your beautiful feast!


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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)

Juicy Duck breast grilled with a crackling ramen noodle burger

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

Ingredients: (for 2 persons)
Duck breasts - 2 breast
Noodles – 2 nests
Eggs - 2
Salt Coarse – 1/2 cup
BBQ Rub – 2 tablespoons

Ingredients for the sauce:
Ketchup – 1/2 cup
Kecap Manis (Indonesian sweet soy sauce) – ¼ cup
Chili sauce – ¼ cup
Ginger – 1 thumb size
Garlic – 1 thumb size
BBQ Rub – 2 tablespoons
Worcester sauce – 1 tablespoon

How To:
Salt the duck breast in the coarse salt for around ½ hour.
Start up your barbecue and set it to grill at a low temperature.
Rinse of the salt and pad the duck breast dry. Score the skin of the duck fat and coat the duck breast lightly with a barbecue rub.
Chop the garlic and the ginger fine and let it sweat in a pan with some sunflower oil. Add the rest of the sauce ingredients and let it simmer for 10 minutes
Cook the noodles in half chicken stock and half water. Mix them with a beaten egg and grill them on a flat top in a round shape
Grill the duck breasts
Grill some mini paksoi brush it with the sauce
Plate up and enjoy

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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)

Roasting a chicken in a pan is a guarantee for juicy chicken

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

Ingredients:
Whole chicken
Barbecue rub
Olive oil
Chicken Stock
Celery
Carrots
Onion
Garlic
Potatoes

How To:
Start up the grill to roast over indirect heat.
Rub the chicken with olive oil and barbecue rub and stuff it with a mix of the vegetables. Add a little bit of barbecue rub.
Place the chicken in a loaf pan amzn.to/2iEAXFV stuff the pan with vegetables and chicken stock
Roast the chicken at around 140 degrees Celsius 280 Fahrenheit
When the core temperature has reached 75 degrees Celsius or 167 Fahrenheit the chicken is done and ready to be plated up

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)

Chicken Ramen Noodle Soup - Mì Phở Món Ramen

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



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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)

Cherry Chicken lollipops with onion and beer soup!

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


Ingredients:
Chicken drumsticks - 5 pieces
Bacon strips - 2 packs
Mini onions - 300 gram
Dried chicken stock - 2 cubes
Cherry beer - 1 beer
Old Amsterdam cheese - 50 gram
Fresh thyme - 2 twigs
Black pepper - to taste
Butter - 100 gram

How To:
Remove the meat from the lower part of the chicken drumsticks.
Wrap the drumsticks in bacon
Smoke the chicken drumsticks with cherry wood at around 200 Celsius or 400 Fahrenheit.
Place a bowl in the barbecue with the onions, thyme, beer, garlic, butter
When the chicken drumsticks have reached a core temperature of 75 Celsius or 167 Fahrenheit the are ready to come of the grill.
Plate up and serve with some bread and old Amsterdam cheese on top.


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)

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
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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)

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
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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)

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
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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)

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
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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)

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
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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 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
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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

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
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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

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
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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

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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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
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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

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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!!!

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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

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

X's social media
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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

Music courtesy of Audio network
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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

Support us on www.patreon.com/pitmasterx
MEAT LOVERS SANDWICH -- Home Made Street Food

Find out more about kamadojoe Big Block - goo.gl/Wue68P

Get your superlicious rub here -- goo.gl/pF3a4H
Get your BoombastiQ rub here -- goo.gl/uuSp55

You can use these rub recipes instead:
www.youtube.com/watch?v=H7Td6bQp0hs

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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)

Suprise your guest and make your easter brunch on the grill. It is fun to do and your guests will love it.

Find all Napoleon dealers -goo.gl/SKp4KN

Get your superlicious rub here -- goo.gl/pF3a4H
Get your BoombastiQ rub here -- goo.gl/uuSp55

You can use these rub recipes instead:
www.youtube.com/watch?v=H7Td6bQp0hs

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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
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)

Best *NACHOS* supreme recipe - Cheese & Creamy - Best nachos you ever had!!

Find out more about kamadojoe's Big Block - goo.gl/Wue68P

Get your superlicious rub here -- goo.gl/pF3a4H
Get your BoombastiQ rub here -- goo.gl/uuSp55

You can use this rub instead of Superlicious BBQ Rub:
www.youtube.com/watch?v=H7Td6bQp0hs


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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
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 Grilled Chili Cheese Sandwich recipe !! Give this recipe a try!
Find out more about kamadojoe Big Block - goo.gl/Wue68P


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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 Ultimate Leftover Turkey Sandwich Recipe here !!
Find out more about kamadojoe - goo.gl/Wue68P

Ingredients:
Leftover turkey - 2 hands ful
Port salut (cheese) - 200 gram
Bacon - 5 slices
BBQ sauce - 5 tablespoons
BBQ rub - 2 tablespoons
Bread

shredded white cabbage - 1/4 cup
shredded carrots - 1/4 cup
Lemon juice -1 tablespoon
apple cider vinegar - 1 tablespoon
pepper - a pinch
salt - a pinch
Chili pepper shredded - to taste

How To:
- Fire up the grill and setup a cast iron grill plate
- Grill the bacon, turkey and cheese. Sprinkle some barbecue rub on the turkey.
- Crisp the bread
- Mix the ingredients for the salad
- Build up the sandwich, starting with the salad, then bacon, turkey cheese and barbecue sauce.


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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)

It is the season to think about what you will cook for family and friends. Here is my easy to make thanks giving stuffing and Gorgonzola pears as an appetizer.

Find out more about Weber products - www.weber.com/NL

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recipe will be here soon!!

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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 bacon and cheese bomb is made with an autumn stuffing

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

Ingredients:
Camembert – 1 cheese
Pork Sausage stuffing – 8 sausages
Bacon – 3 packs
Nuts – Mix (25 gram)
Dried cranberries – 50 gram

How To:
Slice the camembert with butchers twine.
Stuff the camembert with dried cranberries and mixed nuts.
Close the camembert and wrap it in pork sausage stuffing then wrap it in bacon.
Bake the Cheese Bomb at 200 Celsius or 400 Fahrenheit for around 30 – 45 minutes

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
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 cheese will make you feel hot!

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

Ingredients
Red Chili peppers – 10 pieces
Red bell pepper – 1 piece
Green sour apple – 1 piece
Lemon juice – 100 ml
Sugar – 300 gram
Salt – ½ teaspoon
Black pepper – ½ teaspoon

How to:
Deceed pepper and appel grind them till fine
Boil the grind pepper and appel with the rest of the ingredients until it achived the right thickness. (around 30 minutes)
Cut the top of the camembert and smoke it with oak or beech at 180 Celsius or 360 Fahrenheit until the cheese has turned soft.
Crispen some bread with olive oil and garlic.
Dip 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)

This cheese will make you feel hot!

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

Ingredients
Red Chili peppers – 10 pieces
Red bell pepper – 1 piece
Green sour apple – 1 piece
Lemon juice – 100 ml
Sugar – 300 gram
Salt – ½ teaspoon
Black pepper – ½ teaspoon

How to:
Deceed pepper and appel grind them till fine
Boil the grind pepper and appel with the rest of the ingredients until it achived the right thickness. (around 30 minutes)
Cut the top of the camembert and smoke it with oak or beech at 180 Celsius or 360 Fahrenheit until the cheese has turned soft.
Crispen some bread with olive oil and garlic.
Dip 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)

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
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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)

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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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)

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
Royalty free music
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

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Music courtesy of Audio network
Royalty free music
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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Music courtesy of Audio network
Royalty free music
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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Music courtesy of Audio network
Royalty free music
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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Music courtesy of Audio network
Royalty free music
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
Royalty free music
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


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


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Title: 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

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Title: Pimp me up
Artist: Chris Norton

Delicious Grilled Chili Cheese Sandwich recipe !! Give this recipe a try!
Find out more about kamadojoe Big Block - goo.gl/Wue68P


Help translate our videos for deaf fans- www.youtube.com/timedtext_cs_panel?tab=2&c=UC_kARM8MBLDBxZQuZeYYQdQ

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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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)

Your own rub tested on these delicious Ham Hocks!!

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
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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 & 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



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

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

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


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

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

X's social media
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Title: Snake Oil
Artist:Tom Quick

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

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

Expert level: I love to fry and smoke

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

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

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

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

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


X's social media
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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

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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Title: Jet Setter
Artist: Dave James

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

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

Hot Sauce Recipe:

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

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

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Title: Block Stompa
Artist: David O'Brien

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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Title: Fat Man Sam
Artist: Christopher ashmore

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

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

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

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

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Title: Snake Oil
Artist: Tom Quick

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


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

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



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Title: Retro Metro
Artist: Barrie Gledden

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

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

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

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


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


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Title:Don't Fall
Artist: Bob Bradly

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

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

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


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



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Title: Rock N Ruin
Artist: Adam Drake

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

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

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


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

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