Spearfishing Portugal | Rugged & Remote cliffs at the end of Europe 🇵🇹

Portugal is our first stop on the European summer sabbatical. The landscape here is immense with imposing cliffs and hidden beaches. Portugal has some of the most interesting spearfishing terrain I have ever dived with a huge range of fish species and spectacular structure.
A huge thank you must go to João & Jose from Portimão for taking me out on the first day as well as my fellow club member António for making it happen. If you need spearfishing equipment in the Algarve check out www.pinguimsub.pt
Also to Luís aka Bajolo, thank you for getting me out of bed on a Sunday to go dive the end of Europe - Sagres!
han__mann
daniel___mann
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00:00 - Intro & First dive
02:30 - Fishy spot!
05:51 - Catch & Cook
08:05 - Diving the end of Europe, Sagres!
14:10 - Taste test
15:40 - See you in Spain

[@13Rcdrifter]

A few tip: For the Octupuss you need to frozen it to brake the muscles and then, when you cook it becomes tender.

[@aetysoldier]

13 minutes after pressure build up on pressure cooker and you dont need to freeze it

[@brunomendes7365]

I froze at least for a week , but to accelerate the process and straight after catching if i have guests for dinner i use a pressure pan at the second blow of the valve its ready ;)

[@zambination11]

@@aetysoldier If you prefer it roasted and not boiled then you have to freeze it

[@bobok1541]

Another tip; just don’t bother hunting octopus, there’s other species that taste better & easier to prepare and eat

[@fishhunter348]

Spearo: "those rock fisherman over there are absolute nuts!" Rock fisherman: "those spearos out there are absolute nuts!"

[@aidanyy3176]

It’s a good day when Daniel Mann uploads! Footage and editing is spot on as always, even the Go-pro video looks stunning!

[@DanielMann]

Cheers Aidanyy!

[@legionaire6542]

Hey Daniel I'm sure people do this outside of Greece as well but when we catch an octopus we literally throw it on a hard surface with force about 90 times and then we rub it like a sponge on the ground until you can with ease pull the skin off with your hands... It is going to be a lot softer if you do it correctly Greetings from Greece Alex

[@DanielMann]

Next time! Thank you

[@miferna]

Instead of beating it to death (again), I just throw them in the freezer for a few days. The freeze-thaw cycle of the water molecules seems to break the fibers of the octopus meat and they are soft afterwards.

[@NikoMoraKamu]

lol 90 maybe its a lot , but a couple of hits before cooking are good also you can put the octopus in the hot water for a few seconds and remove it quickly, and then cook it normally doing that 2 or 3 times you also get the meat to become more tender and you can eat the skin , its just like jelly , doesnt taste

[@jack7931]

@@miferna we do the same in the south of Italy, obviously the octopus is killed beforehand in a quick manner. Their central nerve is between their eyes, just put a knife through there and they’ll die instantly. No need to make them suffer

[@Brandon-jw5cv]

Literally going to say the same as everyone else, you need to throw it down hard on a rock or driveway like a hundred times. You can even put it in a dryer on a no heat setting and let it roll around for a half hour or so.

[@ExecutiveSubSpearfishing]

Welcome to Portugal! :) I'll give you the trick for a soft tasty octopus :) Put the octopus in the freezer for 3 or 4 days. After that cook it for 30 minutes (after defrosting it, of course) and then you can grill it... You'll see that you'll get a soft and very tasty octopus in your plate ;)

[@EthanYeo1]

How good is it ticking off new species! Keen to see what you manage to get in Spain 😄 I still remember the first octopus I cooked up... it was literally savoury bubblegum 😂

[@DanielMann]

The longer you’re in the game the less new species you get to tick off let alone 3 in a week. Spain has a lot of new species too 👀

[@EthanYeo1]

@@DanielMann That's true, but then ticking off new species becomes more of a challenge and more rewarding!

[@USAtoMISR]

Awesome vid as always. Thanks for bringing us along with you on your adventures! Much love to you both.

[@DanielMann]

Cheers Jack!

[@ryanrutherford3309]

Great video as always Daniel! It's always exciting to check new species off your bucket list. Can't wait to see more from your travels!

[@DanielMann]

Loads of good stuff coming up!

[@kenyoung5604]

As others have said, another great video! I learned to dive in 1-2 meters visibility. No question that 15-20 m vis is much better. Looking forward to more videos. Safe travels to you and your girl!

[@Exses3D]

Epic! Found your channel a week ago and I can't stop watching them ALL.

[@DanielMann]

Cheers Joseph!

[@gregthomas2904]

Nice to see you back in action. Far and few between. Love what you are doing

[@jonnyknuckles489]

Dude, you are an absolutely incredible producer and director. The b-roll, the editing, and your script are all spot on - objectively excellent.

[@lioryerushalmi3121]

I think that trigger fish are the most tasty.your videos are always facinating Daniel,thanx for sharing mate!

[@mariocinque8588]

Compliments Daniel for the capture and cocture.

[@offthehookproductions4481]

Woo Hoo! I love the feeling of shooting a new species that has been on your list for years! May you spear many more on your travels!

[@DanielMann]

Thank you!

[@anselmotrindade4874]

Hi Daniel, I've been following your channel for the last two years. Good to see you have enjoyed diving in my country and that it's generous for you. I was a diver myself but since move to the UK 17 years ago had to stop. If you ever have a chance you should try going to Peniche. Enjoy your trip and keep up the good work.

[@ShakaZoulou77]

Daniel while in Peniche take your camera and go to the natural reserve of Berlengas Islands. We would love to see uderwater videos from a pro

[@pedrorosario7817]

Hi Daniel! I am from the Azores, Portugal and has a spearfisher myself I would recommend you to try and see the Azores and spearfish there too I am sure you would enjoy it.

[@peterthermocline]

Pedro Do you have a boat Daniel can go out on?

[@JoePkSpearfishing]

Fantastic shot on the gilt D Mann, amazing to see all those triggers, look forward to the next adventure!!!

[@DanielMann]

Thanks my international dude of mystery

[@DanielMann]

Thanks my international dude of mystery

[@DanielMann]

Thanks my international dude of mystery

[@kilobytefishingtv]

Your videos always make my day. Keep 'em coming Brother! Your videos inspired my spirit to keep diving😎👍

[@DanielMann]

Thank you!

[@russellmoody656]

Looks like you are having a great time! Good on ya for bringing the rest of us along with!!

[@DanielMann]

Plenty more to come Russell

[@russellmoody656]

@@DanielMann Great to hear bro!!

[@Mikejolly2807]

After shooting two bass this morning there is nothing better than cooking them whilst watching a Dan man video !!

[@jandof]

great videos as always! super cool to see whats under the waters of Portugal next time I visit for sure will go spearfishing!

[@DanielMann]

It’s definitely worth it if the swell is down!

[@KerryFlowers]

Nice to know about the triggers being good! Will be a target species for me when in New York!

[@feprit1922]

Spearfishing is truly an amazing sport.

[@Mikejolly2807]

Agreed!

[@pkrabbit]

Thank you Daniel!

[@Blackfish46]

Good stuff Dan, it seems your enjoying life. Trippy is having a big get together tonight at the Brewery with a lot of the old crew ..... I'll have a Beer for you. Keep the good work.

[@DanielMann]

Cheers Gordon, would love to be there tonight!

[@cfishingadventures5125]

Yes mate!! Absolutely love these style of videos! Hope you have the best time on your travels and can't wait to watch them as you go!. You inspire so many people but always ensure safety! Well done on the gilt head! Could of got them in salcombe estuary (UK)

[@DanielMann]

Unfortunately no spearfishing allowed in the Salcombe estuary!

[@andrewsammut9342]

Nice video Daniel! Can't wait to see if you come back to Malta ;)

[@bayareaspearoshorediver7535]

Dope! Another great content. Thank you bruh!

[@crustybear]

Took me a while to find a good octopus recipe. I am not too fond of the freeze or slap against a rock technique to tenderize, but you can simply boil it on very low heat for an hour. It goes really rubbery first, but then becomes super tender. The tender pieces can be tossed in a pan/seared with garlic, absolutely fantastic, and they also make great cold antipasti with a good olive oil. I usually boil them with a few bay leaves, a couple whole junipers in water "as salty as the sea", with a bit of vinegar added to it. An absolute treat.

[@jamiegraham6125]

I'm off to the Algarve end of August so stoked to see stuff like this

[@carapZ1337]

Next time come to Azores, better fish and the water is crystal clear, best place in Portugal to dive =)

[@TheDadFaxs]

And by the way welcome back missed your videos

[@philipcartland3262]

The amount of work that goes into your videos realy shows best looking channel on KZbin

[@DanielMann]

Very kind Philip 🙌

[@victoriarayner4064]

Love it!

[@dragonier8133]

Nice to see you diving here where I live and catching the stuff I tend to catch down here. There are big squids as well if you are lucky. I bought most of my gear from Joao's shop. All the best. Freeze that octopus first!

[@marcchehab9562]

just amazing! cant wait for Spain.

[@jamescampbell6669]

Great video man, living the dream

[@fishingaroundwithben3542]

Yes more videos!! I’ve been wait for this day 👌🏽

[@jamesbowring9346]

Awesome video. Can’t wait to see Spain!

[@mathewfletcher1820]

Great video Dan really enjoyed it good to have you back. My guilt head hunt continues in jersey ci

[@DanielMann]

Cheers Matthew and good luck on the summer hunting. I’m sure you’ll find one if you keep trying.

[@miferna]

Repeat with me: DON'T YOU EVER PUT ANY PART OF YOUR FLESH ANYWHERE NEAR THE MOUTH OF A NON-DEATH TRIGGER FISH. They are vicious creatures that will bite through wetsuits, gloves, even cut the mono of the stringers (if you go through the usual route gills-mouth), etc. They are also quite inquisitive and will go as far as biting on the fish you might have in the stringer (if you carry it on your waist). They are also hard to finish off. Going straight through the skull bone is a no-go. I have bent diving knives attempting it. Through the gill (small) to behind the eye usually works. I fish in Cantabria and Basque Country, which is quite siimilar to the north of Portugal... and we see them in summer arround here. Great video as usual!

[@DanielMann]

Thank you for that, I did hear the teeth are nasty. Luckily no injury for me!

[@fishyboyx426]

love this sort of content keep it up

[@DanielMann]

Thank you!

[@MK-ox2sw]

Great content as usual!!! I’ll save the bottle of Champagne 🍾 for when show us a great big Dentex!! GR 🇬🇷 origin… lol.. rooting for you!!

[@DanielMann]

I have a feeling you may be popping that bottle soon 👀

[@dimitrissavvidis7829]

I catch and cook these octapuses every day in greece!! Your videos are great!👍

[@UKSpearo]

What a result! Congrats dude! First triggerfish, first octopus and first bream! Even the triggers came in to say well done when you got that bream 😅 Looks like you are off to an epic start to your travels, the viz can't be helped eh, still an epic haul and what a sight with all those triggerfish around you! Nice sunburn too 🤣🥵

[@DanielMann]

Haha my fair colonial skin is getting worked.

[@andrematos5599]

Such an amazing video ! I told you Portugal was going to be kind with you ( by Instagram). That triggerfish its delicious!! If you want to grill it you dont jave to take the skin out, but to me, the best way its doing filets , andr fry it ! Just amazing, a flavour really close to another great fish " zeus faber" . Thanks for this amazing videos!

[@DanielMann]

Thanks André, glad you liked the video!

[@SAMissions]

My favorite youtuber keep the good work up mate!! 🤘

[@DanielMann]

Thank you!

[@Cabrita93]

Luis Bajolo real legend! Great content :)

[@lauritzlund-iversen2703]

Pov: You wake up and see Daniel Mann has posted…it is a amazing day! Great video mate🙌🫶

[@gamalielcollazo2770]

Appreciate your videos. Keep bringing more✌🏻

[@DanielMann]

More to come!

[@davidheyes4771]

Hey Daniel, another fine vlog, looking forward to your Spanish adventure, regards from England 🍺🍺👍

[@DanielMann]

Cheers David!

[@sayadamine7474]

Great footage 🙌🏻

[@Metalearning_cz]

Wow, really epic footage. I have never seen so many Trigger fish, beautiful. Speared one in Madeira, grilled it with the skin on and then literally peeled the skin off = delicious. 5 days ago I caught my first octo. All started thanks to your channel! :-) ... I used the recipe from the SpearfishingLife. It is very simple and bulletproof, try it next time. Gut the head, remove both eyes and keep the beak in place to keep the moisture inside, wash properly. Then put it in the freezer for few days - I had it there for 48h and it was perfectly fine. Then, put it in the (ideally) non-stick pot head down, tentacles up to avoid burning them. 1 glass of wine, 1/2 of balsamic vinegar (no water at all), put it on the low heat for 60-120 mins (depends on the octo size). You get perfectly cooked octo + some stew along. After that you can grill the legs or eat it directly (add oregano, salt, pepper to the stew and dip it). It was the best seafood I ever had since I started 2 years ago. Thanks again for your content, there are people like me who basically started because of you (no exaggeration). Not sure you read all of this but got a question that can help other newbs too. I am looking at your 2 floppers that I must obtain because even 1 tuned flopper can sometimes fail to open. However, it seems that there is some kind of rubber ring holding them closed in your vid (if I see correctly). Does it have any specific function? I can imagine the ring slides down the arrow when you hit the fish. Maybe it is better aerodynamics? Thanks and enjoy your trip! Jan

[@DanielMann]

I will have to try the freezer next time. The o-ring is to keep the floppers closed and not flapping around while diving. A bit more stealthy!

[@Paultschoppmota]

Freeze the octopus before you cook it Dan. It'll be super soft after. My favourite dish is called Polvo à Lagareiro. Just a suggestion next time you catch one ;) Thanks for all the videos

[@yogevreboh4260]

Love it

[@user-ip7nw2vi5w]

Great movie! Thank you for the pleasant emotions! Greetings from Russia!🇷🇺🇷🇺🇷🇺

[@eduardomadden5476]

Hey Daniel, man i so glad to see you in the algarve as i am from Brazil and am spending some time here in the Algarve and didnt really know what it was like for spearfishing, so this vid helped a lot, good luck here in Portugal btw.

[@DanielMann]

Cheers Eduardo!

[@BLT1538]

When it’s raining here is Aus and a shore dive is off the books it’s nice to see dan work his magic in Europe

[@DanielMann]

Cheers BLT!

[@guilhermanacas]

Daniel THE Mann

[@bluechips2566]

Wooooooooo I LOVE PORTUGAL 🇵🇹🫶🏼 Funny is that I am going on holiday almost every year in Portugal in peniche (Lissabon or Praia Del Rey too) and that since I started watching your spearfishing videos I looked at like a course I could take their to go spearfishing but sadly I almost couldn’t find anything but now you will enlighten me anyways 😆 perfect 👍🏼 keep it up!

[@DanielMann]

You should definitely get into it there, such fun diving.

[@susanu7864]

keep up th good work man

[@charliemaddock3459]

Nice shot on the octopus very cool

[@DanielMann]

Thanks Charlie

[@DaKasten]

I love your videos Daniel 😎👍

[@DanielMann]

Thank you!

[@kookvision9295]

Great video... Did not think there would be so much life. Get triggers in Ireland when the water warms up in summer

[@DanielMann]

Probably the most amount of fish I’ve seen in Europe.

[@BRZZ-xw4hd]

a new vid .YESSS !! peace out

[@vortexbobcat4556]

cool video nice to see some familiar species

[@johannesjaehrig5064]

Try freezing the octopus first, it helps to break the fibre and makes it much more tender without loosing taste! When unfrozen again, submerge it five or six times for a few seconds in boiling water, then simmer it for 20-25min. The BBQ is just for smoke aroma and some crispyness in the end - enjoy!

[@spearfishinglifegreece]

Antonis is in Portugal…maybe you can go for Dentex!!! 😅 Thank you for another trip in the blue!!! That was a nice Gilthead!

[@DanielMann]

Thanks Dimos, the giltheads in the Mediterranean are insanely difficult to get close to.

[@valentinoconti3894]

Great content, good luck for Spain! The italian (or maybe spanish) dentex dentex is still waiting for you 😜

[@Timbuctoo]

I think Ryan Myers has cooked a lot of octopus. I saw him dunking them and massaging them for ages before cooking. Another great vid mate, always a pleasure to watch.

[@saltystories]

All the Algarve legends!! 💪 Next time just throw the trigger fish as you catched into the grill. The skin protects the meat, much better! 👌

[@maxmajander5103]

Great video! Love from Finland.

[@DanielMann]

Cheers Max! Diving in Finland later this summer 💪

[@FranckJULIENspearfishing]

Congrats Bro ! 🔥

[@DanielMann]

Cheers Franck!

[@alfonsovp6175]

Hey Daniel! You should freeze the octopus before cooking it, so it gets tender. Also, the triggerfish has a very thick and fatty skin, so it is perfect to grill with it. After cooked, the skin is very easy to remove, and it keeps the meat juicy!!

[@offthehookproductions4481]

Agree about the trigger skin. It makes the meat a lot juicier and much tastier!

[@janzkrs8006]

agree about freezing. the octopus. Its a simple secret, but a world of difference!

[@biwack31]

For the octopus you have to freeze it at list 2 days for the ice cristal to break the flesh for you. Then let it unfreez overnight. Then cook it the way you did. Freezing and un freezing it will make all the difference. I own a portugues restaurant in Madeira and I use it a lot. Go ahead an catch another one and try the method. You gave me good advice in the past with your videos so I finally get to give you one Daniel!

[@DanielMann]

Thank you for the tips 🙌

[@stathisvithoulkas1982]

Next gilthead seabream you get try and grill it on the BBQ, charcoal really makes a difference. Amazing stuff mate!

[@DanielMann]

Wish we had more time to do that. However we made up for it in Spain!

[@diogodias2855]

PORTUGAL CARALHOOOOO!!! 🇵🇹🇵🇹🇵🇹

[@woodyteacy4774]

Can't wait for you to come to New Zealand bro ❤️

[@ShakaZoulou77]

No one wants to go to NZ, since 2020. It showed that is a country of stupid and tamed people which are becaming a prison for any law abiding citizen. Who would imagine that the heirs of old criminals would became so tamed. It is a country full of sheep and since 2020, plenty of them with only two legs. The foreigners are flying away now, while they can. Your are making Haka to became only a choreography only a show off, without any meaning, without respecting your own cultural heritage. shame on you. Bhaaaa, bhaaaa.

[@lukaj2224]

One word of advice from Croatia; if you put your squid, octopus, cuttlefish or anything as such in mashed Kiwi for about 20-30min and then rins it afterwards, you dont have to freeze them. You can prepare them however you like right from the sea and they will have a texture of butter. Try it and you will never freeze your cephalopods again!!! You are welcome. 😉😉😉

[@DanielMann]

Cheers Luka! I will try that next time.

[@lukaj2224]

@@DanielMann let me know if you will prepare it any other way after you try it. Btw. thank you for sharing all the awesome information and knowledge that you bestow upon us newbies in spearfishing. You are a true inspiration! Good luck to you and your family!

[@francescobortone8553]

When you cook a gilt head, Orata in italian, make sure you do It "gently". I highly reccomend you to cook It in the oven in a foil or in a salt crust, couple of slices of Lemon a bit of parsley, olive olie in her belly and that It. Great video e best Channel, by the way! Greetings from Italy, hope tu see new content soon. Good Sea mate!

[@raulmachado3722]

Hi Daniel, I've been following your channel and recommending it to my students. you should try diving in the azores they are the cleanest waters in portugal with the greatest variety of fish in the country, I hope you enjoy your trip to Spain and if you ever come back to Portugal remember the Azores XD

[@DanielMann]

Definitely want to head there soon!

[@luisbarros7154]

Been waiting to see this since we spoke and saw your IG pictures of the catches, as always great vid. About the octopus I guess people here already gave you a lot of information. I personally prefer them whacked, something I learned in Bari as they eat them raw there so no freezing or cooking involved, just a good old beating and rubbing. Thank you for sharing this, can't wait to see Spain!

[@DanielMann]

I was in Bari yesterday incidentally. Will definitely have to try beating the octopus.

[@luisbarros7154]

@@DanielMann running all south coast?s

[@DanielMann]

I was down in Puglia for just under two weeks and caught the train from Bari to Roma. Good times down there!

[@luisbarros7154]

@@DanielMann ah yes, saw you were in Otranto, which is one of my fav spots down there. I mean fishing is hard, but all the area is amazing.

[@batlichannel]

Nice video my broo..

[@BeefLoverMan]

Started seeing triggerfish in Croatia a few years ago and it's been my favourite fish to eat. Fantastic for curries and such since it's so mild and firm. The locals don't eat them because they think they are poisonous, which means more for me :) Not that fun to hunt though. They seem to have two modes - speed into the depths from the edge of vision or let you stab it with a knife. As for the octopus, freeze + thaw to tenderize it. If in a hurry, give it a good beating with a flat rock. I'd also boil it longer, more like 30-60 mins. Very hard to make it mushy.

[@larrydalobster4977]

Triggerfish is one of the best to make ceviche with!

[@isaganihernandezchannel1790]

nice catch idol...

[@jordanmenendez1248]

No visit me men? Lol, next time come fishing Asturias, nice for Dentex in summer, nice videos me friend.

[@BurhanMuntasser]

Cooking the dorado pan fried in butter is a crime!

[@sinclairsspearfishingstori9310]

great vid mate, bet pound for pound that guilt had you well chuffed! i also think the locals may have been having you on with that octopus, boiling anything flat out is only ever going to make it tuff, braise the next one in fish stock and some veggies covered with foil in the oven for hours, then chill and then char it like you did….

[@vslthebest]

Hi Daniel , As Always great content. Next time boil the octopus for at least 30/40m. then you get the tenderness you desire

[@eugrilo]

Boa onda 🌊

[@damirlisjak1690]

Dear Daniel, if I may share an advice with you about octopus cooking since I've had solid experience in spearfishing and cooking octopuses... - For that size you could cook it for about an hour to hour and half in order to be tender. Don't be afraid to cook it longer because octopuses almost can't get mushy or overcooked. Important thing is to let it cool to a room temperature in water in which it was cooked, otherwise it will shrink. There is a saying in Croatia that for every kilo of octopus you have to cook it for one hour if it is fresh, so eg. three kg has to cook for three hours. - The other thing that you can do to tenderise it is to freeze and thaw it for couple of times before cooking. - I hope that this will help you enjoy more flavour and less chewiness :) , best of luck and greetings from Croatia. PS: don't grab triggerfish near mouth, they can bite quite fiercely

[@DanielMann]

Thanks Damir, I definitely need to find another one and try this.

[@damirlisjak1690]

@@DanielMann when scanning for terrain try to find structure similar to wifi sign made of freshly crushed crab and mollusc shells. at the very tip of "sign" there is probably octopus in the hole or under the rock. usually it's easy to recognise once you saw it. that should help you find some

[@catchnsellspearfishing5752]

nice man!

[@AntiVaganza]

Octopus: (I have been told)You need to hardly cook it or cook it a lot - it goes through a tough phase in between. The few times, I have cooked it, we have stirfried it real quick and it came out super tender. And yes, freezing to tendorize works, too. Or beat, bash and massage it on the rocks as it used to be done.

[@deciosilvio1341]

I've seen your channel for year andi love it!! Now you are literally in my home town Lagos, I really hope if you seen this comment, one day we go out spearfishing. I will be honor to show you some spots 📍 big hug!! 👏🏾👌🏾

[@DanielMann]

Thank you Decio!

[@abdelahlamrani5161]

Great video, we call them dorade royale back in Morocco

[@DanielMann]

Merci Abdelah!

[@natisev29]

Hi daniel Prob like the 100th comment of the same thing. Maybe the camera fools me but that octopus looks on the small side. Please beware that shooting small fish and octopy is a begginner mistake and it could hurt the natural order of the sea. Thank you for providing such nice videos , and congrats on your first times, and on your dentex!! Keep up the great work

[@peterthermocline]

"A poor days viz for one is another's fair days viz in another country." Try Hong Kong, we learn to spear in 2.5 m viz😜.

[@fraka899]

In South Adriatic 30+ meters 😂 Try catching a fish there

[@macmalibu8615]

Try in Québec, in lakes…

[@peterthermocline]

@@fraka899 should be easy with that sort of Viz

[@peterthermocline]

@@macmalibu8615 rather low viz than freezing nuts😂❄️

[@fraka899]

@@peterthermocline not really. It's way easier to catch fish here when the visibility is lower. The fish is extreme careful and you get spotted easily. Of course a deep ambush is always good, but not so easy

[@KikoDuque]

Hi daniel nice video, the octopus its better if you freeze it to get tender and 30-40 min boiling not 10, anyways good video im really glad you came to my country now you should try the north waters from portugal, those are harder to spearfish but you can get some big sea bass with the right people that can guide you there!

[@NikoMoraKamu]

he boiled it for 10 mins because he is going to finish the cooking in the grill :)

[@KikoDuque]

@@NikoMoraKamu was still hard tho