Видео

How do you kill the eels? Do you dress it out before the brining?

Fantastistises dat jul;oe dot pem. Gekweekte paling kan ijselmeer paling niet evenaren this is the real eelthey made it 100 years ago ruclips.net/video/Pt0XA5n8T3w/видео.html

Thank you, Iam boiling mine now 2 of them. Greetings from Edmonton Ab Canada 🎉

Stuzzica l'appetito.

Super 👌🏾 👍🏽

The Dutch like _paling_ more smoked, but your dish looks fine. Fit for a king!

видео и музыка супер!

Super

I think the smoked one will get tender too if you continue cooking it in sous vide with the sauce.

Thanks for honoring our way of cooking. As an anrgentinian Im so happy that many peorple over the world are discovering this, perhaps this will show you a little bit how we Argies reall are. Friend of our friends, closed to our families, we shout a lot and veery passion for the things we love. And this is one of them. Chapter apart for the place you choosed to do it... really a magic place. You nailed it perfecty, argie apooved man. Nothing to add of how you cooked it, 7 hours, som may take a little more som not, excellent. Loves to all from Bs As. Ps: I dont see any wine 2Ps: Are you spanish speaker?. Tha last "buen apetito" sounded natural. And you have an accent, dont you?.

Yuuuummm delicious!

Very good. Eet smakelijk

That looks good bro keep grinding

Excelente!

Hi Gerard, what is the equipment you’re using to hang meat on? Thanks, Pat

wait, 1 hour in a smoker and no color on that tongue?

This is phenomenal. I'm inspired. Thank you 🙏🏾

I see wire being used often like this, is that wire food safe?

Really Cool thanks from Texas ✌️👍

First time I've seen a "proof" that cherry wood smoke makes the food redder. I will try this exact recipe and see what happens.

In the US the chicken is typically spatchcocked by cutting the spine instead of the breast (to keep it juicier?). Either way, very tasty!

Out door man

Yummm

How long did you smoke it and at what temp?

Looks amazing, great idea to place them on the grate of the grill.

coals were never fully lit and that's absolutely not how that charcoal works for cooking but whatever

One doesn’t need to disguise tongue at all. It has a very nice flavor and pleasant, tender texture. For me, less is more.

Шу хам овқатми

This will be viral

I loved this video. The finished result looked amazing. I subscribed to support you! Thanks for the vid.

Thank you. Following this, exactly .. tomorrow.

Nice video. With the music playing, it's kinda hard to hear what you are saying. If you aren't a DJ, just take us through what you are doing. Thanks for sharing.

Endeless gratitude. I am now a campfire baker, with my favourite cast iron, of my favorute bread. I added pumpkin puree to the dough and adjusted accordingly, and i now have a backlog of orders from fellow campers.

Hello nice lovely home and video. For smoke tongue…Why not boil remove skin then smoke instead of boiled after smoking to remove skin.

Ziet er prima uit Gerard ga ik zeker maken

I am Colombian, the video is good, but I would make a small correction to the original recipe. Instead of water we use wine. Maybe in some Colombian restaurants they use water for cost reasons, but the original recipe is a canvas soaked in red wine, a bed of coarse salt, oregano and rosemary.

April still has a lot of snow up there. Jun is a good time.😊

Great barbecue in a beautiful area :-)

Delicious 😋

Also would have been nice to char the meat side first, then do the cook on the sheet side indirect

Is that galvanized pipe? You might want to Google that

What type of wood is predominant?

Never seen a steak cooked like that looks interesting to learn

I don’t see me in the video!😂

Wow, fantastic. You are the best, Master.

Superb thanks for sharing 🙏

Fantastico 🤩

That looks great

🔥🔥