Відео

It doesn't look bad, but this guy is really good a dorking it up!

Second comment😂

Yo Rob, where you been all these years

Like this because you inform us on what is good and bad.

"If you can drink it, you can cook with it" 😂😂😂 thank you chef, I love your recipes.

Yanks can't pronounce anything right

dude is so weird/off-putting

180 degrees Celsius chicken? Wow, that’s gonna be some burnt bird 😂

300° F 😮😮😮😮

What a soulless dick.

I’m confused I thought I was looking at an infomercial… the bird looks great thanks for the video

i miss this show. i wish they would re-vamp this and bring him back. the recipe's were great and the themes of the show made it fun

Looks amazing brotha ✊🏾

He meant 180f or 82c degree

Please don't listen to this guy... it's embarrassing 😳

I don't like this guy. Lol.

300 degrees internal temperature? ok

Good video. I got to try that martini rub. I'm a charcoal griller though, more flavor 😋

wtf was that yellow shit? "Lasss chip" WHAT?

Kekw

Nice & easy recipe. Thanks Chef.

First comment

So damn awkward

garlic rotisserie chicken Yields: 5 servings *Ingredients* 1- 3 ½ pound whole chicken 4 cloves of garlic 3 tablespoons of snipped fresh basil - (45ml) 1/3 teaspoon of salt - (3.75ml) 1 tablespoon of olive oil - (15ml) 1 tablespoon of lemon juice - (15ml) *Directions* In a bowl combine garlic, basil, salt, olive oil and lemon juice and set aside. Staring at the neck on 1 side of the breast, slip your fingers between skin and meat, loosening the skin as you go work towards the tail end. Once your entire hand is under the skin, fee the skin around the thigh and leg area up to but not around, the tip of the drumstick. Repeat on the other side of the breast. Rub garlic-basil mixture under skin directly on to meat. *Cover refrigerate for 4 hours* Using butcher's twine, truss the chicken so that is holds together. It will also cook the meat evenly. For gas grill - turn the front and the rear burners on high and leave the middle burner off and preheat to a temperature of 325°F - (180°) placing the drip pan in the center. Place the chicken onto the spit according to the rotisserie manufacture direction. Cook until the skin of the chicken is generously brown and the flesh is cook through. Every 20 minutes or so baste the chicken with juices that accumulate on the drip pan. When cooked the chicken internal temperature will be 180°F - (90?C) Remove chicken from rotisserie, cover with foil and let stand for 10 minutes before carvings. Serve and enjoy!

You cook so fabulous. You should be on Khal,com. You will get lots of followers there ,

Does all that hard work then cooks it on a gas BBQ

Great job man 👏🏻

Thank you so much . I will cook with my brother some meat in houston 👍

did Vic Berger edit this video?

Now my mouth is watering

Don’t let him hit a hooker like Vince did.

I love the tip to add wine and rosemary to the drip pan and use the juice as your cooking. Nice!

Do you keep the grill lid opened or closed while cooking

I think he meant 180F, not C. He probably put salt before the video but didn’t mention it. He didn’t mention temp of grill either.

Did he add salt?? or that yellow thing he added contains salt??

300F? WHAT?

Meat temp 300F WTF?????

Ça l’air vraiment bon !!!

You’re a tough guy, so I’ll cut to the chase...How are we the audience supposed to connect with you when you insult our intelligence with a video and setting that is so obviously fake?

Wow they look delicious.

Great the energy! Keep it up!

Nice video and super recipe. ♡♡ It looks so yummy. I love it. ♡♡♡ Thank u for sharing ur yummy recipe. Have a nice day. ♡♡♡♡♡

I love it....

fine looking pork but bro!! will be tuning in for more! subscribed and hit the bell

fine looking pork butt there my brother!! first time in your spot but not my last!! hitting that red button and bell

You have got among the best videos.

Thanks. I was just lookin for a dry jerk rub for my ribs cause I wanna smoke 💨 them. I’m also gonna try it on my pork shoulder for the traditional jerk pork instead of my go to walkers wood sauce.

nice man, I use a flat wire rack if I don't use skewers. faster on and off for me