gostei da ideia de fumar 😃

Cling on to your favorites

Looks pfetty good but you dont have enoupgh fat you need 30% fat of the weight of of meat and poke more wholes

the chicken skin isn't gummy?

Ahhh ehhhh uhhhhh ehhhhh……so many ehhhh times uhhhhhh…..

I'll try it. Thank you for sharing!

Love the apron where did you get it?

I followed your instructions to a tee and had total success. The soup is delicious.

at which point did you put the vegetables in the blender??

Sorry but traditional chorizo is not Portuguese?????so why are you pretending??????traditional chorizo comes from Spain fool. Stick to making Cod and potatoes fool

Joe do you use a pellet smoker or a wood burning smoker

I will try it tomorrow, as I watch Silverstone moto GP . Here in South Africa. Thanks Rodney

Olá amigo.

Porfabor ponga las ingrdientes

Hi how long do you smoke the choriço and is the smoke hot good video thank you

Good morning sir im watching ur video I'm cooking nw sayute suop watching from Hong Kong God bless 🙏🙏🙏

Great recipe...and beautiful cataplana pot. Would you mind telling me where to buy it ?? Thanks

Ehhhh ehhhh ehhhh ehhhh more salt ehhhh ehhhh lmfaoooooo

Mate I don't know where are you from but you need to improve your English and try to calm down ... chillout dude....I feel uneasy watching you cause you very nervous and anxious. It looks like you wanna finish as quick as possible.

Yay! So excited to come across your channel! It's so hard to find traditional recipes in English to share with my friends!

Great job João. Thank you for all these amazing videos teaching out to prepare some of our best portuguese dishes. Following you

Finally! I found a true Arroz Doce. Delicious Thank you for sharing.

Sir, won't the chouriço go bad if is air cured tho?

Perfeito

amazing! <3 <3

I am curious to know about your smoker.. is that a European brand? Or can I find it in the US? How long were they in the smoker?

Hi, in Goa, India we make chorizo with bigger pieces about 3/4 inch and apply salt and tie it in muslin (cotton) cloth to drain all the liquid from the meat at least 24 hours and then apply all the required spices to marinate and then stuff the pieces into dried pig intestines. (The Narrow ones) and then hang them over a wood fired smoke for over a week. cheers

Love this dessert! Thank you for sharing. :)

why do you sound Dutch?

Looks fantastic!!

Great dessert looks delicious

🤤🤤🤤 muito bom amigo

Your dessert looks very good my frnd, well done. Thanks for sharing and Happy Holidays to you. 👍👍👍😃

Tank you

Meu Deus amooo bobó de camarão deu água na boca👍👏👏

Amei acompanhar a receita👏👏

Boa noite muito bom que maravilha 👏 sucesso

I love barcelito the mascot 😂.... Viva Portugal 🇵🇹

Very similar to Sri Lankan Lingus. Ours is a remnant of the Portuguese colonial times from the 1600s haha

Love the video, I was suggest putting the ingredient list in the description.

👏👏👏👏👏👏👍 great job

Nice recipe as always well done

I loved your recipe. But could you tell me what size collagen casing you used for the linguica.

Looks delicious 🤤

Great work ! Love a francesinha !

Great recipe amigo, o Prato que gusto mais !

Hi Joe, I am your 300th Subscriber ! liked your recipe I will also be uploading a Cataplana recipe on my channel have ! keep them coming :)

Olá Amigo Muito bom pizza 🍕 essa ficou aspecto bom 👍 Beijinhos

Muito gostoso amei!!!