Another cut I have never tried. Love the episode and looking forward to trying

Great information

Absolutely loved that episode Michael, the videos and pics were awesome. Love the idea of an upside down fire too…will deffo be playing with that. Sorry we are late to the party! Been out on our boat attempting to catch sea bass 😎…no joy, but when we do we will be smoking it as recommended 😉

wow, so much info, advice and inspiration in less than 14 mins...amazing! Keep up the good work making these tutorials and i am very much looking forward to the next one!

mmm bone marrow...delicious when used to make a gravy as well! Another great and ancient technique with fire is to heat some large stones in the fire for a while then and place them in a pit with the food on top (separated by leaves) then seal it to make a slow cook oven. Big joints of meat can be beautifully cooked this way plus lots of roasted veg!

That's a brilliant introduction. I might have to get a fire pit for next year or even autumn.. Thank you.

Another very informative lesson, Thanks chef. 👍👍🦞🌶️🥩🍗🥔🧄

Before watching this I thought innuendo was an Italian supository. Up the chuff!

Thank you! This is honestly extremely helpful.

Which bbq are you using? Just wondering how many grills you take with you on your travels. Trying to decide what type of cooking we're more likely to do while camping with family & friends. Great videos!

Once again you’ve had us drooling 😋😋😋😋, looks stunning, thanks Michael and see you next week 😎😎🐾. Just a quick question ….how long did the duck take to cook?

Awesome video, you can really sense the skill and passion you have for this. It's made me hungry too 🤣

Informative episode Mike. Not used to you cooking without a glass of wine/beer in your hand!

Great video. We cook on a gas bbq but could still try these tips !

Great video Chef, I think I'll be getting out my Weber tomorrow to give this a go!

Great video Chef, I think I'll be getting out my Weber tomorrow to give this a go!

Another very informative vid. Good pointers on the fuel. Have you tried Australian heat beads? Work great for roasting joints of meat (longer burn time). I like the innovative capture of duck fat to roast potatoes at the same time. Looking forward to the next vid on fire cooking. How about a spin off series for the Cobb and MadKon Braai !? Keep up the good work. Cheers 🍷

great vid. Honestly, I was disappointed to see the cobb disappear - it's my go to for outdoor travel cooking because of all the pans, gridles, pizza stones and it can slow smoke properly. Even with the weber, put the wood chips in a tin foil bag, punch holes though the bag and then soak. You'll get a slower smoke release and and easier clean up.

Absolutely loved this episode Michael and so looking forward to the next . We are away this weekend camping .No duck on the menu but looking to try your bbq cooking methods 👍

Hi Chef, I used to have a Weber like yours but did not really get on with it. Probably because I did not properly understand the airflow. Did you have all the bottom vents fully open? I now use a Cobb mostly. Thanks again really enjoyable.

enjoyed the vid - maybe could have been condensed into 15 mins and what about a sauce and a staple, even bread with that dish:]

Another great episode. Thanks chef Michael

A quick question can you recommend a high quality non stick pan brand ? I'm very much a buy once but happy. Thank you in advance

Great video Chef! Those Mutti tomatoes are excellent 😊 Thanks for many awesome "meals" - South Stack lighthouse and curry chicken burger being amongst my favourites!

You started making videos again. good. I'm not good at English, but I can watch food being made well. haha If you can buy soybean paste (된장, Duenjang) at a Korean food market, try using that sauce too. The flavor of the food will improve.

Ya had me at Tabasco sauce. I agree with you regarding the difference between great food vs. a great meal. The best meals I remember are not of me sitting alone in a restaurant eating ridiculously amazing steak tips from Floramo's just outside of Boston. It was in that same restaurant, eating those same steak tips and seeing the expression on my son's face as he realized that someone outside of our great state of Texas can cook some amazing fall-off-the-bones ribs! (He was about 8). Beautiful memories can be made even when the food falls a tad short, but there is also the joy you feel, seeing people you care for thoroughly enjoying the food you put on the table FOR THEM. Be it my hamburgers or a bowl of my Texas Red. Good food can cheer up a downcast soul. It just does my old mean heart good. :) Looking forward to the coming episodes!

good guide for people starting out in cooking. I would replace salt with MSG (which is exactly what Maggi is and the umami in tomatoes and potatoes), but I know MSG was demonized by an idiot journalist in the US who could not read that the report said you had to consume kilos of the stuff to experience any problem. Regarding salt, salt is salt BUT table salt contains anti caking ingredients and that is why we should not use it for cooking.

I never think to buy pork chops when in the butchers but it looked great. Will be giving it a go. Looking forward to next week 👍🥘

You are quite right about location. I was BBQing some pork steaks in my Dad's garden a few weeks ago as we camped on his driveway. They were looking quite good, I'd just flipped them when I was hit on the shoulder by a flurry of high speed feathers. Slightly shocked I watched the magnificent Red Kite rapidly ascend as it travelled the length of the garden. It was only then that I noticed the missing steak. Won't be forgetting that meal in a hurry!

This is Brilliant, looking forward to many more episodes...

Thanks for the first episode and though I don't have a van I do most of my cooking outdoors in the summer. There are a few falvours I need to get from your recommendations. Looking forward to the next episode.

🍷😀👍

Very enjoyable

Yes! maggi liquid seasoning - love it. You've just described/listed the bottom drawer in my camper van!! Polpa is the best. Im grateful for the clarity on capers though - have used them a lot but never really understood why/how they work best. I love my van meals, especially since i got a van with an oven - more time to relax and do other fun stuff with less steam from the hob stinking up the van. We have a cobb as well, but i don't think the cobb charcoal complements certain foods such as chicken nearly as well as red meat. Would value your thoughts. Looking forward to this series to up my game.

Brilliant, really enjoyed that. Look forward to next week. Makes me want a proper pork chop now. 🥰

Very professionally done video and content. Food looks scrumptious. The wine was well hidden! 🍷😉 Look forward to the rest of the series!

Thanks so much for that, it was really interesting (the flavour tips were really helpful) and it looked soooooo yum…..sunshine was good to see too 😆 and that spot was perfect 👍…takes us back to Muchros, Donegal and the fish stew pic I sent you 😎 😉: a perfect food moment for us 😉, looking forward to next weeks.

Fantastic. I've seen this van on FB group we or on it. Great job mam. Nice toy

On one set of briquettes I cook a med chicken, then, immediately toss in a 6" pie.

😂

It’s going to be wicked m8, good luck as always.

Another great cook up, I just love Bavette steak with Padron Peppers or the other long spanish ones absolutely 😋😋😋🍷🍷…. Cheers my man

Bavette was one of my favourite cuts before Waitrose "discovered" it and the price went up. Regarding herbs, if you are trying to prolong the life of a shop bought "living" herb, then don't. They are designed to die so you buy another one after blaming yourself. Even garden centre herb plants are not hardened off and will fail on the first cold night. So, grow from seed.. Some herbs need a lot of light (oregano and rosemary). Some need less light (coriander, mint tarragon (my favourite) and, surprisingly, thyme. Some herbs need a lot of water (parsley, basil (including holy basil) and mint). Some need little water (rosemary, sage and thyme).Finally, you need the right size container if you want to keep the plants (like mint and thyme) forever and for the ones in containers, you need to get them out of the van when you arrive somewhere. So, one dashboard tray is not enough. You need 4: One for lots of light and water; one for Lots of light, less water; one for less light, lots of water and; finally one for less light and less water. And plant your seeds according to their needs. 5 minutes of google is your friend if you want to keep the herbs lasting throughout the year. After you have mastered herbs, you can look at cut and come again lettuce varieties. But it is all dependent on the space you have

How they checking an AHC?You just pass papers to them and scan your dog by yourself?

Love it! You mention “my local butcher” Local to home or local to wherever in the world you are now? Always good to know a good local butcher 👍🏼

Thank you so much for sharing easy peasy. 😂

try some dry aged one

Cant beat a bit of Bavette/Hanger steak. If you can find it.....😋

Not seen the potatoes kebabs. Great idea

Looks so good!