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Hot & Saucy Collards N Ghost | A Hot Sauce Review
Collard greens in a hot sauce? You read that correctly, and you better believe this sauce will change your mind about leafy greens! Harlem-based powerhouse Chef Sam Davis-Allonce is back for Hot Ones Season 18 with this savory, sweet and smoky sauce that tastes like it’s been cooked with love for hours and hours. Feel-good flavor of slow roasted greens ushers in creeping ghost pepper heat. Enjoy with comfort food favorites like BECs, mac n cheese and turkey sandwiches. Also delicious on grilled shrimp!
Ingredients: Collard greens, ghost peppers, extra virgin olive oil, onion, apple cider vinegar, garlic, brown sugar, salt, water
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Tony's Chippy 10 Pork Sausages In Batter Food Review
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A Family BBQ Rub Business | Todd Hill | Jackalope Trading Co
BBQ is all about Family. Always has been, always will be. But do you know what's better than sharing a Family BBQ? Starting a Family BBQ Business. In the case of Todd Hill from Jackalope Trading Co, it's a Family BBQ Rub Business. And when it comes to small business ideas, isn't that the best kind?
In all seriousness, Jackalope Trading Co spice rubs are some of our favourite BBQ rubs here at Smoking Hot Confessions. Their 'Dark Side' seasoning is quite possibly the best coffee rub on smoked brisket that we've ever tried. In our offset smoker, it's just magic. The aroma this dry rub gives off while the food is cooking is otherworldly. And no, we're not sponsored by Jackalope!
In this Episode of the Smoking Hot Confessions BBQ Podcast, Todd and I get into:
• How Todd likes to make pastrami at home (5:36)
• Why North African Barbecue is one of his favourite styles (10:27)
• His interesting new business model (15:50)
• What motivates Todd to keep up such an intense work ethic on his food business (19:56)
• How last year was a good thing for his business (25:49)
• Why he prefers to grind his BBQ rubs by hand (30:56)
• How to balance flavours with cooking food with barbecue seasoning (37:47)
• The difference between a herb and a spice (45:59)
This episode of the Smoking Hot Confessions BBQ Podcast is proudly brought to you by our Podcast Partner, JAGRD Woodfired Smoker Ovens. If you’re looking for your next Barbeque, smoker or grill, be sure to check them out. They have a wide range of well-performing units available, and love doing custom work and commercial kit outs as well. Check out:
If you would like to become a Podcast Partner we’d love to hear from you. Send Ben an email at ben@smokinghotconfessions.com and let’s get that conversation started!
To get your free copy of 'The Beginners Guide to Real BBQ', including some smoked meat recipes, head to:
Check out our award winning eBooks, 'The Bacon Manifesto' and '27 Lessons Learned from Competition BBQ' on our website:
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Catering vs Vending - What's the Difference? | Smokin' Hot'n'Saucy
This is Episode 2 of the ‘Living the Dream’ series and in it, I talk vending and catering with Rob Thraves from Smokin’ Hot’n’Saucy. Smokin’ Hot’n’Saucy is based in Newcastle, NSW and hits the road as far south as Melbourne and as far north as the Gold Coast. Rob was trained in Texas BBQ in the United States and has spent significant time competing there and also in Australia. This is a cracking full epsiode of the Smoking Hot Confessions BBQ Podcast.
Rob has won several Grand Championships in competition BBQ as Smokin’ Hot’n’Saucy and now brings his award winning BBQ to the public, tackling the BBQ industry. In this interview he’s going to take us through how he got into catering, the differences between catering and vending, and how you can get into it too. He delivers some serious advice for all those thinking about getting into the BBQ industry and many other tips and secrets. Rob is one serious BBQ entrepreneur. If you have dreams of catering, this is just for you!
Much thanks and appreciation go to this episodes sponsors:
JAGRD Wood Fired Smoker Ovens
Pit Brothers BBQ
Clean Heat Charcoal
Want to support the channel? Below are some affiliate eBay links. If you choose to purchase something using those links, eBay will split their comission with me, at no extra cost to you. And I'd love you forever.
• A wireless BBQ thermometer -
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• A brisket knife -
• A knife steel -
• A cutting board -
• A fat separator -
*** Are you new to BBQ? ***
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*** Get your very own SHC BBQ shirt ***
Yes, you can have a Hail Mary T-Shirt of your very own! P.S. It's also internationally awarded!
#catering #vending #bbq #barbecue #barbeque #smokinhotnsaucy #newcastle
Sweet Potato Habanero Coconut Curry
Sweeeeeeet potato curry! (Buh-buh-buh!) Good times never seemed so good.
Made with our Habanero Hot Sauce, we’re excited to share a new recipe that uses a heritage-inspired food in a new way. We’re always looking for ways to invite more people to the table, and hope that this recipe brings you and your loved ones together.
Ingredients:
1 Large Sweet Potato, peeled and small diced
1 Can Chickpea, Drained & Rinsed
½ Yellow Onion, thinly sliced
3 Garlic cloves, minced
1 tbsp Ginger, minced
2 tbsp Curry Powder
½ tbsp Tumeric Powder
1 Can Coconut Milk, unsweetened, full fat
2-3 tbsp Siete Habanero Hot Sauce
2 tbsp Coconut Oil
1 cup Vegetable Stock
1 cup Fresh Spinach
Salt and Pepper
Directions:
1. Heat a medium sized pan to medium. Add oil, onions, garlic and ginger. Cook until the onions are translucent.
2. Add diced potatoes, chickpeas, curry, and tumeric. Add coconut milk and just enough stock to cover all veggies.
3. Simmer on low until sweet potatoes are fork tender Add spinach and stir until it wilts. Finish with habanero hot sauce, salt, and pepper.
4. Serve alongside Siete Chickpea Tortillas and white basmati Rice.