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Thank you, they are really good. I had a quick look back at my videos and that was a 1.2kg. Cheers

Oh 100% that’s the case but SPG is a great base layer that you can then build on. Thanks for watching & the comment. Al

Ohhh interesting. I am intrigued

Haha yeah I wasn’t bothered but was rather comparing it to the offset version. Thanks Jon. Al

Thank you mate. I know you like air fryers but if you haven’t already get yourself a woodfire

@ lol as soon as I saw it I started researching them. I’m not sure I’d get the full use of it but I’m interested if I can do the same thing with my Air Fryer Oven.

@ I need to get some rubs. All the ones I ever see have Chilli in and I don’t like it.

sorry bud I didnt realise you had replied, YT doesnt show it if I have already replied. Def worth a look as they can dehydrate food and also grill and with the smoke & oven option a really nice bit of kit to have

have you played around with making your own rubs?

Yeah you definitely need to. Yeah you can’t hide it when it genuinely tastes amazing 🤣

@ me and my mrs was just stood in the kitchen when I cooked mine eating on its own was amazing

Haha yeah I have done that with friends. I just sliced it up & everyone stood around eating it & it was gone in minutes 🤣

No it didn’t. When I ordered the Ninja that’s was 1 of the accessories available order. I ordered all the extras & will show how to use those in future videos

I'm glad you liked it! The see-through container really helps keep an eye on the dough as it rises. Thanks for watching & commenting. Al

i normally put the plastic bowl directly on the mat as everything is clean. Also I like to turn the mat on 20-30 mins before I plan to add the dough so that the temp in the box can warm up a little. I know I will lose a some of that heat when you take the lid off but the plastic & mat will have warmed up and that helps the rising process. Thanks for watching and the question, Al

@@BigAlsBBQ I wasn't worried about the cleanliness as much as I was concerned about the heat from the mat if it would be too intense setting the bowl of dough directly on it. Sounds like that's not an issue though. Thanks for the video I've ordered my mat from Amazon.

thats ok not a problem. These mats are designed to germinate seeds and as such don't give off heat in an aggressive way. Its also the reason why i pre heat the box so it shouldnt be a problem but let me know how you get on. Cheers Al

@@BigAlsBBQ Ok so I have it made and I was testing it and I had another question. Do you set the mat to the temp you want for proofing ie 26 Celsius and does it gently radiate the heat into the container of dough sitting on the mat? The reason for the question is I tested the temp of the air inside the box and I had to increase the temp of the mat to 35 degrees to get the air above 21 degrees. I hope that makes sense what I am asking.

@ yes it does make sense & a really good question. I must admit I haven’t tested the air temp myself to see how far off it is. I guess my advise would be to have a play with the temps. Start off lower but give the box time to warm up. If it takes too long for the dough to rise I.e over an hour then you will need to raise the temp a bit. Hopefully once you have dialled it in then happy days. 👍🏻. Thanks for the great question. Al

Thank you for watching and taking the time to comment I am glad that it has inspired you and love that you are thinking creatively about how it can work for you. Hope you managed to adaptive and I am very jealous that you live in Canada, amazing part of the world. All the best Al

To be fair it does but in reality it wasn't & I do wish I had take some video of the juices running. Its also one of the reason I produced this video. Incredible Moroccan Smoked Leg of Lamb #bbq #lamb #traegergrills ruclips.net/video/G08nSMJbWAM/видео.html. Thanks for watching & taking the time to comment. Best wishes Al

i couldnt agree more, I hope your cook goes well. Cheers Al

Your very welcome I am glad it helped. I think they have sold of a lot of those mats on the back of this video but glad you found a good alternative. haha thank you I have learnt a lot from doing this video. Thanks for watching and taking the time to comment. Thanks Al

Interesting suggestion & if that works for you then great but I wanted clear sides so I can see what the dough is doing. The reason being say After an hour if it hasn't risen enough I can see that & give it a bit longer with a styrofoam you can't do that & opening the box early could ruin all your hard work if the dough collapses when you open the box. Thanks for watching & commenting, greatly appreciated

Honestly this has made life so easy for me & I use it every time I make bread & it’s never failed. It’s nice that something so easy & cheap works so well. Thanks for watching. Al

No the last 15 mins is just to tack up the sauce. If you’re not saucing the noodles need to do that last bit. Have a great Christmas. Al

Thank you 🙏

Hi Laura, nothing wrong with beef dripping. You can order Ghee on Amazon if you struggle to find locally. I hope the cook turns out good as these are fantastic. Cheers Al

There are loads of different techniques but firstly get yourself so decent charcoal. There are a couple of review videos on the channel. Always do 2 zone cooking. I like to sear the fat 1st the keep flipping the steak to get a nice sear & the side with no charcoal & put the lid on (vent in your steak) & the give it a little while then probe it. When it is 5c below what you want the temp to be pull, let it rest for 5 mins & enjoy. Thanks Al

You are very welcome. It’s so easy & works really. God Bless Al

🤣🤣👍🏻

I appreciate the comment. I should make a video featuring all the tools that own but don't actually know the proper name of, I would learn a lot 🤣

Hi Paul, thanks for the question, and perfect timing as I have just recorded a video on a Briaquetta on the Ninja Woodfire and dry brined it overnight, it came out perfect so definitely worth doing. Cheers Al

Thank you I am glad you liked it. Thank you for watching and taking the time to comment. Cheers Al

Haha if only you knew. I first found the mat that I wanted based on price & the fact you could control the temp easy. Then I looked for a month of Sunday to find a box with a lid that it fitted that wasn't expensive and simply couldnt find it so I finally settled on a box that it almost fit. If you do make one yourself I hope you have better luck. Thanks for watching & taking the time to comment. Cheers Al

Thank you. Yes it was incredible. I really enjoyed talking to them before, very friendly & happy to share their knowledge. Very cool guys

Thank you. Definitely give it a good. I had a friend come round whom I didn’t know didn’t like lamb. After her 3rd portion I suggested she might just not have it cooked this nicely before 🤣

haha that such a good title, wish I had thought of that, excellent

Hi Billy, thank you. You have good eyes & it’s a fantastic question. So the grain fans out (hopefully that description makes sense) almost like a tri-tip. By the time it gets to the end it’s changed direction. If you look at the close up when I am slicing it you can see short fibres meaning I am cutting across the grain. What you don’t see on camera is that after a certain point I changed the direction I was slicing it. Hope that makes sense. Cheers Al

Thanks for watching

Thanks for watching

Thank you for subscribing, it means a lot. Yeah all 3 are really cool & it was a fantastic day. Hope you liked the Brisket video? Cheers Al

Thanks Bertie, it was a really good day & well worth going if you can make it. Cheers Al

It was such a good day. I really enjoyed talking to Bradley & Evan. Very cool guys with incredible knowledge & passion. I real honour tbh

Thank you, I appreciate it. Al

Glad you liked the video. Potato bread is really nice. I might do another video & show people how to make rolls. Thanks for watching Al

From what I understand it’s a brand new cut, not part of the brisket or a flank or skirt steak. Back to the head scratching. All o can tell you for definite is how nicely it cook & how great it tasted

Thanks Bertie

Is this cut of beef off the brisket it’s self or a is it a hidden gem

Thank you sir. I think I will do a video with all the tools I don’t know the name of & I will learn a lot 🤣🤣. All the best Al

Ah thank you, now I know. Cheers Al

yea, its a Spade bit in UK

You’re very welcome. I hope it helps. All the best Al

Haha apologise for my ignorance 🤣 and thank you for educating me. Thanks Al

No problem. Please check out my potato bread video ( ruclips.net/video/dje7XgoAPWs/видео.html) and you can see how well it works & learn how to make some incredible bread. Thanks for watching. Al

True, I am not sure it would be as effective but it that’s works I guess you could. Thanks for watching & the comment. Cheers Al

That’s bag wasn’t good but as I said in the video that’s only 1 bag. Thanks for watching, happy BBQing. Al

Oh blimey sounds like my Halloween custom when I was a kid. Oh thank you. I learnt something new today, I appreciate it. Thanks for watching & for taking the time to comment. All the best Al

@@BigAlsBBQ no worries. I find your videos rather interesting, thanks for making them.

Glad you like them, if I help just 1 person then I am happy. Al

@@BigAlsBBQ Only ONE person? Pretty low standards, don'tcha think?

@@elliottpeabody1287 to be honest I have this channel in order to help & encourage people. So if that one person comes away from watching a video, how to smoke a brisket for example & it comes out fantastic becomes they followed my guide & they are really pleased, their family or friends enjoy it & that encourages them to try something else then no that’s not a low standard. Just my humble opinion. Thanks Al

Yeah good point but I hate wiring but definitely wouldn’t have been such a bodge it & leg it 🤣😂

@@BigAlsBBQ - I'm a licenced radio amateur (ham) so totally used to wiring etc. I've installed Starlink here in Zim whilst I've been away.

I will remember that if I need any work done 🤣

The wait is over my friend 👍🏻