Відео

Killer Jon!

Hell Yeah, that's tight!!

To lower the cooking temperature, could you have lowered the dial?

Notice how she doesn’t cup her wrist . It’s not necessary

Not to shabby Jon, I hear you still got your skillz! You forgot to take the lense cap off of your camera tho!

Excellent cover version!! You guys nailed it perfectly!!

One time!!! 2 times!

Im a fan of the big easy for pork butt, Prime rib , Turkey and chicken and of course even duck.

This guy can sing his ass off Jon!

So fabulous!,

Just found this again - man, what a wicked good play on your part this is. Made the track come alive!

Fantastic shot! I used to bowl league there when I was stationed at Ft. Bragg. Good times!

This tune still kicks :) I miss playing bass lines like this one!🤘

Cobra Speedzone

Great bowler!

everything is perfect! great form , release , approach

This is awesome! Love hearing Zak Stevens singing again! 🤘🤘🤘🤘🤘🤘

Good video! I been wanting to try this on my big east for some time! Kind of hard to get away from my Rectec pellet grill though! I would suggest pulling a prime rib off at 120-125 and let sit for well over 1 hour in a cooler or somewhere it does not lose heat and will continue to cook and absorb moisture back into the roast! You can always slice and cook a little longer with either hot plate and hot Aujus or put on a grill to get to your liking! But you can never go back if it’s too done!

Holly crap, 445 temp?? What oil you using? Good way to start a fire.

I bought a 15 lb. 6 bone rib eye roast. And plan to cook it in my big easy. Any advice?

I can tell you for certain that your Big Easy rib video comes closer than any other I've seen to showing how to do it right. The problem other vids have is that they forgo the wrap and straight up burn the ribs, then say, "yum! Perfect!" Lol. What people can't get through their heads, or just don't want to accept, is that cooking in the Big Easy is NOTHING like cooking ribs low and slow. Folks, when you cook ribs in this thing, you're cooking HOT - around 400 degrees! That's a really high temp for cooking ribs. Foil wrap is necessary for the vast majority of the cook. The only ribs I cook in it are baby backs, and here's my recipe for success: 1. Preheat for 5 minutes. (It heats up that quick!) 2. Season how you like (I like honey mustard and a sweet heat rub). 3. Hang them in the basket, preferably from skewers laid across the top of the basket so they aren't so close to the wall. That wall will easily blacken anything too close. 4. After 15 minutes, spray them down, then let them go another 10-15. You're mainly just looking to get your rub to sizzle on and darken some. If you see any black, STOP. 5. Double wrap in foil and stack them at the BOTTOM of the basket. In case you didn't know, the Big Easy gets hotter from bottom to top by about 15 degrees Fahrenheit. It's still too hot, but we do what we can. Let 'em bake for an hour and 15 minutes if you can do the next step, an hour and a half if not. 6. If you have an extra basket, you should be able to open everything up, slather with sauce really quick, then toss back in (laying on open foil) for 10-15 minutes. That's pretty much all you can do cooking ribs using only the Big Easy. Follow those steps with some baby backs, and I guarantee success.

Hey, I’m not on anything but I just found your channel. I’m a bowler I’ve been bowling since I was 3. And I’m 14 now. It’s great seeing people who no matter how hard I try I will never beat. Keep up the good work. No pressure but I hope to see u on tv one day. If not that’s alright do your thing!

Looks incredible

Perfect form but you missed the ball Jon! I hope all is well down in NC for you and your family.

I think is better with the temperature about 225°f for 4 hours. 2 without foil and 2 more with it on.

So what is it different then cooking in oven?

nice games sorry i beat her by 2 pins

Pulled ours at 135 and it was prefectomundo after resting a half hour before serving!

I'm smoking a 4 lb boneless right now, and it should be done in another 20 min. Thank you for your video.

Maybe try placing the lid partially on? Just an idea. Nice job, and thanks for the tips!

Hell Ya Guys!!

Very cool

Great to see the fantastic improvements 👌👍🎾 we would really appreciate your support on our videos and channel as well 👍❤️🙏 would mean so much 👌

Good job people.You are doing something.To do something on Kompoz is a hard job.Why?I think you know why.How many of them is doing something for real?I need people to work with.I am alone.When i have people to work with i do something like this.ua-cam.com/video/kuLBKJmae1o/v-deo.html or this ua-cam.com/video/R3b-oX66C9Y/v-deo.html I love drummer skills.I need you people.Singer is a big thing.I have only one singer i work with.He's style is different.What do you think?

Ur welcome into the project! if u like too :) nicely done

killer drumming man!

Perfect track for your style Jon, Great playing and cool shred track!

Awesome Jon!

Looks Delicious! When I purchase a prime rib do I also need to trim it like that?

*I love the air fryer.>>>**ur2.pl/1141** I made a mistake in my first batch of chicken - the recipe had said 400 degrees F, and this goes only to 350 degrees F. The second batch was perfect, I cooked it for 15 minutes, turned the chicken, I used Kentucky Kernel Seasoned Flour - it was fabulous. I also did air fried onion rings, rutabagas, sweet potatoes. It is AWESOME. I'm so glad I bought it. My sister loved the results so much, she bought one too!*

*I love the air fryer.>>>**ur2.pl/1141** I made a mistake in my first batch of chicken - the recipe had said 400 degrees F, and this goes only to 350 degrees F. The second batch was perfect, I cooked it for 15 minutes, turned the chicken, I used Kentucky Kernel Seasoned Flour - it was fabulous. I also did air fried onion rings, rutabagas, sweet potatoes. It is AWESOME. I'm so glad I bought it. My sister loved the results so much, she bought one too!*

Great!

Loving this! Good job!

next time try just peeling the fat cap back, season the meat then lay the cap back on, you might have to tie it on. Besides adding flavor and moisture, the crispy fat is worth fighting for! 😎💩 blessings "keep the faith people, and keep on keeping on"

what do you call the thermomoter??

beautiful. i will go get me one and cook it.

Cut the fat off???? Noooo you pay for that. What a waste. Other than that it looks good.

We have a Florida Pyrotechnic Arts Guild camp out the March 8 thru 11th , Think I will try one Friday night, Saturday night I have to cook for 70 people, so might not feel like eating by the time I'm done, So I will be cooking two turkeys in two oil less fryers and two hams and all the rest on my little 6 foot Imperial camping stove, 24 inch griddle, six burners and two ovens and hope I have some help

Nice, doing one this weekend!