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Jon Robbins
Приєднався 12 гру 2006
Відео
Havok Drum Video Lighting Test - Song End
Переглядів 20День тому
Havok Drum Video Lighting Test - Song End
Havok - Oana Vox v3 - with bass and gain staging fixed
Переглядів 273 місяці тому
Havok - Oana Vox v3 - with bass and gain staging fixed
Lindsey 1st Lacrosse Goal at Davidson Day April 2024
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Lindsey 1st Lacrosse Goal at Davidson Day April 2024 21 second clip (Lindsey is #21).... just thought that was an awesome coincidence. First three seconds of the clip is a freeze frame- under the blue arrow is Polly who has the ball and is initiating the fast break (just like any other opposing goal sport- moving it from our defensive end to offensive end), and Lindsey is circled in the blue ci...
Hollow Jon Drums v1 Hollow Jon Drums v1
Переглядів 424 місяці тому
Hollow Jon Drums v1 Hollow Jon Drums v1
SOI FInal For Vox
Переглядів 257 місяців тому
Todd - Guitars Tim - Lead Guitars Rob - Bass Jon - Drums
Suction of Idiocy
Переглядів 5010 місяців тому
KOMPOZ.com Collaboration with: Jezz - Vox Todd - Guitars Tim - Lead Guitars Jon - Drums and noises
SOA EP FINAL
Переглядів 126Рік тому
00:00 - The Right Place 2:55 - Blood 6:28 - Wake Up 10:48 - No Angel 13:39 - Ablaze Chapters setup for individual songs!
Lindsey Topspin Forehand Practice - Making a Weapon
Переглядів 79Рік тому
Lindsey Topspin Forehand Practice - Making a Weapon / After guidance from Coach Kemper at Methodist University - August 2023
Fayetteville Academy 2023 Sports Awards Ceremony
Переглядів 60Рік тому
Lindsey 2022 / 2023 Tennis and Basketball MVP
Killer Jon!
Thanks man!!!!
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!
ahaha... Thanks buddy! I was gonna get some footage! and the ole GoPro battery was dead! lol
Excellent cover version!! You guys nailed it perfectly!!
Thanks Drew! I was honored to play with these guys! The drum track was literally just supposed to be a guide track and I was going to go back and re-track to a click track. lol It all worked out tho!
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!
Yes he can! Really solid guy, too!
So fabulous!,
Just found this again - man, what a wicked good play on your part this is. Made the track come alive!
Hey Hey! Thanks bud! This was a really awesome track! The solos from everyone ROCK!
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!🤘
Oh yeah, Mark you crushed the bass on this one! Was a really fun song for sure! Hope all is well my friend!
@@jonrobbins_drummer Can't complain. Well I can complain, but no one listens so I don't ;)
@@studiogerk haha.. I hear that brother!
Cobra Speedzone
Great bowler!
everything is perfect! great form , release , approach
This is awesome! Love hearing Zak Stevens singing again! 🤘🤘🤘🤘🤘🤘
Thanks Crayton! I played the drum part without a click track on this thinking it was a ‘draft’ track and then Zak and the guys tracked to that….PROs for sure and I was honored to be involved!
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.
It's an oil-less propane fryer
I bought a 15 lb. 6 bone rib eye roast. And plan to cook it in my big easy. Any advice?
Hey Tammie! I wish I could be of more help but the roast you bought is 3 times the size of the one that I cooked in this video. Maybe you could cut it into 3 pieces so it fits in the Big Easy? I think with something that size I would try and use a pellet smoker, large gas grill, or even in the oven......
@@jonrobbins_drummer h HI JON, DIDNT SEE YOUR COMMENT UNTIL AFTER I PUT MY ROAST IN THE COOKER. IM COMMITTED NOW, WILL LET YOU KNOW THE OUTCOME. THANK YOU SO MUCH FOR YOUR VIDEO AND HELPFUL HINTS, SURE DO APPRECIATE IT.
@@tammieadams3661 how did it come out? I bought a 10 pound and I’m curious put it in if it will work?
HI JON, IT TURNED OUT PERFECT!! WAS A BIG HIT!! WILL DO IT AGAIN. TOOK 2 HOURS 45 MINUTES! WAS BEAUTIFUL!!
@@tammieadams3661 Woohoo! GREAT NEWS, Tammie! Thanks so much for letting me know!
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.
So is this smoker not capable of a low temp? Every video I've seen so far is cooking at 325 or more.
@@jbo561 nope, it's not. No low and slow on this one. It's not a smoker.
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.
Haha! Hey bud! All good down here! This a really good player from our golf club….He hadn’t seen his swing in slomo so I took a quick vid of his practice swing.
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
You bowled a GREAT game the last game, Layna! Making that baby split in the 10th frame took you over the top!!!!
Pulled ours at 135 and it was prefectomundo after resting a half hour before serving!
Outstanding! So glad it worked out! 👍
Oh man you should've tasted the turkey at Christmas dinner!!! Fabolous!
I'm smoking a 4 lb boneless right now, and it should be done in another 20 min. Thank you for your video.
Sounds Great, Marty! Thank You for the feedback!
Maybe try placing the lid partially on? Just an idea. Nice job, and thanks for the tips!
Hell Ya Guys!!
UnderGunned Productions Thanks my brother!!!!!
Very cool
Larry Hernandez thanks bud!!!
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!
xterra bill thanks Bill! Great playing on this track, man!
Perfect track for your style Jon, Great playing and cool shred track!
UnderGunned Productions thanks my friend! This is for sure down the alley!!!
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??
mike cool The thermometer is a Redi-Chek 732. I purchased it on Amazon.com a few years ago. They probably have a new model now. It cost about 69 dollars when I got it. It’s been very reliable and still working!
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!