Відео

Great BBQ very expensive, I have owned one for over 8 years after being conned by my wife during a severe hangover that we 'really' one of these. Honestly haven't regretted it BUT now really offended by the prices Green Egg seem to think they can charge their customers for 'add ons' some of which are really taking the piss. Green Egg get a reality check and look at the prices you are charging for a table etc which you could get made professionally for a tenth of the price. Nice BBQ well over priced!

Simple it's more

What's an alternative for that oil you used? Because i'm not going to watch your other video and make your oil before i can continue to prepare the lobster, Einstein

Thank you for sharing your delicious recipe!!👍👍

Bub…….as a Hungarian geezer….I CAN TELL YOU THAT IN MY 83 YEARS…….I HAVE NOT SEEN, OR HEARD OF A HUNGARIAN NAGYMAMA……HUNGARIAN GRANNY make mushroom soup with heavy cream and sour cream in it!!!!!!!!! Call it your own……but NOT HUNGARIAN!!!!!!

Thank you for the recipe. I have made this many times following your recipe. Sometimes I use russett potatoes instead of red. I do peel those. And no, I waste potatoes cause I only want perfectly cubed pieces. Not sorry. Only one suffering is my wallet. My chickens like them

This maybe a silly question, but i inherited this grill with no user manual. What is the green on and iff button fir under the probe hook ups?

I just tried this and it tastes like the butter cookies in tin cans❤

Hi i got square Pyrex glass pan or dish i dont know sizes but i know the 1 holds over 1 litre water under 2 litres water and other holds over 2 litres water under 3 litres water so which pan shall I use big or small or either

This is a great recipe. I lean on it every time and it keeps getting better every time! Thank you for this recipe. The Tabasco definitely takes it up a notch!🤘🏼

​ @ChefTips Jason - I totally LOVE your YT channel! I keep coming back again and again for inspiration. Just not sure why you don't have an Irish lamb stew recipe/video for St. Patrick's Day. I do that every year and get accolades for it. Got it from a great Irish chef & bar owner in the U.S. in 2000+/-. Also noticed you don't do as many videos now as back when you did this one. Hope all is well for you and your family.

I wish it were a bit sweeter. I’ll add more sugar next time.

Tempura? 😂😂😂 Jamie olive oil gang.. 😂😂

Yummy Yummy..Looks great. Real great work 🫠☮️☯️💖

Why don't you use the shell to separate the yolk? It's faster easier and cleaner. Also, egg white omelets aren't healthier the yolk contains so much nutrition.

Grass-fed beef deserves better than this chemical bath. Next time, try a sprinkle of salt and a side of courage!

Wash those dirty mushroom BEFORE you work with them. NO excuse for not cooking clean food.

Yum

Yum 🤤

What would be great to serve this on? I was thinking maybe having the smoked pork belly with some rice and a vegetable?

Great Lobster Dish ❤

I’ve been using this recipe for I believe a few years now since I first found it. He makes it so easy and it makes feel like a professional because it comes out sooooo good! Everyone loves it when I make it. Thanks for this video 👍🏻

Ok but that's the most wasteful way I've seen of peeling a beet

The worse recipe of beef Wellington I ever watched. Every single step is wrong.

it looks sooooo good, thank you so much

Chef Alvin Cailan says he cooks the onions low and slow for 8 hours...

Where can in buy the best meat for my Own Burguers?

Do you use spearmint or peppermint?

1 table spoon of chilli powder was far too much! It ruined my recipe 😢. I wish I had known it before following this recipe, though .

Lost me at 1000 liters of oil

Simply delicious.

Thanks for the video. I have been making bacon for quite a few years and have a lot of loyal fans waiting for the next batch. I score both sides of the slabs with a sharp knife so the seasoning gets into the slabs a little more. I have used different seasoning and leave the seasoning on before smoking just add a little more flavor to the bacon. Thanks again

You cut some corners.

Love this video . . . great tips! Slight note: 115 - 125 is rare (cold red center); 130 - 135 is medium-rare (warm red center); 140 - 145 is medium (warm pink center); 145+ . . . fuggedaboudit!

Så enkelt & Gott det såg ut😉😋Måste prova detta 😃🤗👍🇸🇪

Jason, I watched this TEN years ago for my first salmon smoking and it worked great!!! Since then I've been married, had three kids, divorced, three moves and three states later I have started smoking fish again and...found your video again!!! Still works hahaha

I made this for my mom for mothers day because she loves clam chowder. It came out so well. Thanks for the recipe! Delicious

Jealous it's been over 10 years since I've been to chowders in S.F time for a road trip

El zucchini se ve Delicioso y Saludable!😋 Muchas Gracias!❤

Delicious ❤❤❤

So delicious and quick!!

Holy heck. This video makes my mouth cry for a taste of all the things described.

Too thick. Also corn starch makes it crispier if you add more water for thinning

So I guess there is enough salt in the clams. I’ll give it a try in the crockpot. Thanks

Can you send me the recipe of the name of that

clamato amigo not v8 😆

I'll stick to sharpening away from me.

THAT IS NOT A TEMPURA BATTER! It is batter, and I feel it will work for some recipes that call for a batter; but not tempura - TOO THICK.

I'm going to make that

Love it