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  1. Hola๐Ÿ–‘๐Ÿ–‘….se ve super delicioso….gracias por la receta…..saludos desde Colombia….๐Ÿ‘๐Ÿ‘๐Ÿ‘๐Ÿ‘๐Ÿ‘๐Ÿ‘๐Ÿ‘๐Ÿ‘

  2. That gravy man.. im getting my Kamado on tuesday and can't wait to try EVERYTHING you have on the channel! Happy holidays to you three ๐Ÿ–๐Ÿฅฉ

  3. Sorry I cant afford a membership I wish I could. I started watching ur channel about a month ago and all I have to say is that I and it crew are funny and everything u cook looks great. I hope u and it crew have a great holiday and keep on cooking.

  4. Hi Roel, where do you generally get your meat? I would like to try a few of your recipes, but also want to use proper tasting meat for it. (Ps. I live in NL)

  5. Pitmaster X has a bank account that most of the people watching this don't have, so if you want to avoid the 35 or $40 price tag of the beef Shanks from a good butcher shop go to your local Mexican grocery store and just purchased the bones which have all of the marrow in them and you'll save about $25 and have way more bone marrow flavor.

  6. My good man that looks excellent, yummy yummy for my tummy. Beef bones from your local Mexican grocery store here in the states can give you a lot more bone marrow without the expensive cost of a beef shank here in my neck of North America. But hell, we work with what we got right? Anyhow thank you for the video and I will consider this greatly for my family's Christmas roast. Greetings from Las Vegas Nevada.

  7. Hahaha….the sauce vs. jus controversy that will probably never end with all the 'high brow' cooking shows on TV, featuring 'chefs' and not cooks, or pitmasters for that matter. As a matter of definition jus is supposedly made purely from the juices of the meat, whereas sauce will usually contain the juices from the meat, but also things like wine, brandy, whisky, and/or stock, possibly some cream, mustard, ketchup, and more or less whatever else you might want to add. Obviously sauce is KING!

  8. How can anyone give you a thumbs down on your videos? They are always good and entertaining. You need to get your sponsors to finance a road trip to San Diego for you 3 and have a big bbq extravaganza. Bbq days with the Pittmaster. Come on. That is a great idea.

    Bill

  9. Is anyone in the UK able to tell me where I can get a good quality Tri-Tip like this please? Iโ€™ve only spotted a couple online but theyโ€™ve been overpriced.

  10. I'll leave the light on. Ik zie je al een beetje aangeschoten in de kroeg zitten spontane zingacties die uit het niks komen. Hoe gaat het met je boek. Your singing is great!!

  11. The Jus gets better by adding a bottle of red wine and reduce the Jus again.

    Why does your Grill Yard look like Europe 1945? ๐Ÿค”

  12. And with that beautiful bones marrow you may cook a wonderful saffron rice (Milanese), perfect with your magical PitmasterXmas roast. Enjoy ๐Ÿ‘‹๐ŸŽ…๐Ÿ‡ฎ๐Ÿ‡น

  13. This filming location always looks like you are 500 meters behind the front line at the battle of the Somme. semi destroyed buildings and such.

  14. In the States tri tip is really popular on the west coast. I've talked to people from the South and Midwest and they don't even know what tri tip is LOL. But… there are people on west coast who don't know what brisket is so there ya go.

  15. what more do we want? – what else – a Denise happy Dance! :=) great to see tri Tip getting attention across the pond. its one of the most popular summertime BBQ cuts here on the west coast of the states, but unknown to the average crowd in the rest of the country

  16. just where did he get that freakishly small wooden spoon?! Has he kidnapped Chef John???
    On a critical note: I doubt the marrow did much for the flavor of the jus – it's just fat. Fantastic fat when it's presented on it's own with toast but kinda lost in a sauce like this. Maybe a few lingon berries, black peppercorns and a touch of mustard…

  17. Greetings BillyJ south of Pittsburgh.. great vids brother.. always a pleasure to watch yโ€™all… wish I was your neighbor… have a great day…

  18. OMG, I think of all the videos of yours..lots, you made this look the most delicious! This is southern USA food like I remember. I guess I'll have to find a butcher for tri-tip, not sold in the local grocer of middle GA USA.

  19. Looks like it was cut with the grain, definitely recommend cutting Tri-tip against the grain since it is not as tender as a steak. However a good tri-tip is awesome, cut against the grain and slightly thinner…

  20. You are obviously not within boundaries of tradition. Maybe Turkey is not available in France, roast beef is for any day of the week, Christmas – Turkey

  21. I love how he said 4 kilo rib roast was wayy too big even tho I can eat a tri tip by myself with room for more, and a lot of my family can too

  22. ะ—ะฐะตะฑะธััŒ ๐Ÿ‘๐Ÿ‘๐Ÿ‘

  23. Iโ€™ve been watching this guy for years and have been inspired by him to start my on channel. I try his Recipes all the time.

  24. Man, I love you guys. You can cook and you add humor. I love your photographer/lovely assistant who always seems to be available when it's time to taste test ๐Ÿ˜„. What is the closing phrase you all say right before you say keep on grilling?

  25. Christmas without Turkey ISN'T!! ๐Ÿ˜จ๐Ÿ˜ก๐Ÿคฌ
    Sorry, but this is just evil sacrilege…
    And other day of the year, I'd give a huge thumbs up.

  26. I can"t believe he tossed out the two beautiful beef shank pieces after just browning them. Great for Oso Buco or some beef soup.

  27. So beautiful! Love the idea of a tri tip for Christmas dinner! I've got a @clearcreekbeef biggie in the freezer just waiting for its chance to shine!

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