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Thank you mates :-)

Hello.. I just wonder how long one can put a brisket or a pulled pork in the warmer...maybe an icebox or similar. And what will happen to the bark..... can I save it when I put it on direct heat for a time to get the bark back? Thanks for helping me out on this topic. Best regards Stefan

Thank you very much

Thanks to you all.

Great steaks....but eating at 10pm and later makes me sleep badly... haha,,,,maybe I have to drink more then. :-) Great potatoes also. Where did you get the green asparagus now. In germany asparagus season does end in june ...and I can't find fresh ones now. Is it different in the US?

I'm not sure whether this is the right category....but i will give it a try. Have you ever tried to cook your very own ketchup. No? Then watch the video and try this at home. It's easy and tastes really good. It's in german but subtitles are available. Just push the third button, counted from...

No, no....hahaha.... I squeezed it a bit.

Hi... to answer all the questions... @ Frank H Yes it cooked the whole 12 hours and one third of the charcoals where left....so it could have cooked additional 3 or 4 hours with no problem. The Heat Beads are australien briquets. I think IMHO they are similar or better then the weber long...

Yesterday at 6am the night was over. 5 pounds of pork neck have been smoked for pulled pork with cherry wood. I used a minion ring with heat beads and had a stable temperatur inside of the pit round about 215°F and 230° F A self made rub with some freshly ground dry chillis, dry lime...

Thanks to you all mates for your nice comments. You know I'm from germany and BBQ is slowly growing here. More and more people out there are discovering the advantage to cook the meat low and slow. Better than the 1 minute pork neck which is on the one side burned as hell and the other side raw...

Thank's Chris this was a cheap one also. They call it Dijon mustard...but it wasn't that expensive.. But you are right ...that would have be done with every kind of mustard, that isn't too hot.

Thanks Enrico.. Thats hard to say...the 3-2-1 are tender and the meat falls from the bone. The 5-0-0 are a bit less tender but you have to chew a bit more. I think it's a question of how one likes the ribs. I'm a bit biased, because I don't really like that aluminum foil.... it remembers me on...

Hello, I gave the 3-2-1 ribs a try. Usually I make them 5-0-0.... but ..who cares :-) Some pictures and the video for it - the video is in german but you can turn on the subtitles. Recipe for the marinade: Soy sauce half a litre / 16 fl.oz in this case Garlic...powder, or fresh...

Thx....tomorrow we will have the ribs. Tonight I will prepare them and do some video about the preparation...and tomorrow about the cooking. I love BBQ Cheers Stefan

Thank you. I'm glad you liked it. The weekend comes and I actually don't know what to grill this time :-)

Thank's. I hope I can do a video for baby back ribs next time. Cheers Stefan

Hi Cliff, I think you have to click them on . There are some tools on the right lower side of the video screen window. The second one should be that for subtitles on/off. Hope it helps. And thanks for watching Best Stefan

Hi, I thougt, although I already have posted some pictures about that procedure, I make a video for the bbq community. I will explain it step by step. For example how exactly to make the marinade and how to cut the fish meat, in order that it stcks on the plank when it is ready smoked. It is...

Thx folks.....nest time it will be brisket again :-)

Thanks..... thea were really good