Me encantó el lechon azado es tradicional en Cuba y me encanta 😢😢😢.Felicidades a Sebastian en el día de los padres. Muchas felicidades por su canal. Aprecio su enseñanza ❤❤❤
@FOGOcharcoal
Жыл бұрын
Muchas Gracias amigo!🙏🏼🙏🏼
@howardlipsitz8597
Жыл бұрын
Saw post on TikTok and loaded up video on KZitem. You’re videos are informative and inspirational . Keep them coming Ron!
@FOGOcharcoal
Жыл бұрын
That's great, welcome aboard
@Freabyrd
Жыл бұрын
Looks great Ron! 🔥🔥🔥
@FOGOcharcoal
Жыл бұрын
I highly recommend to make this
@harristech6807
Жыл бұрын
Love your energy and how you demonstrate all the videos you really love this stuff makes it exciting haha. These videos are great, not to big of a sales pitch perfect explanation of all the products & recipes used. I forget your working for FOGO, pitch is so good you make it feel like you're cooking from home great production haha.
@FOGOcharcoal
Жыл бұрын
This comment just made my day, thank you!
@FOGOcharcoal
Жыл бұрын
If you make one of our recipes, THIS IS THE ONE!!!
@mauricegee77
10 ай бұрын
I've cooked a lot of lechon asado over the years because my family is Cuban and this game me a lot of good ideas, particularly adding the onion to the mojo. If I would criticize one aspect of this recipe is that I don't think you will get a very crispy skin with it (known as "cuerito).
@FOGOcharcoal
10 ай бұрын
That’s true. The skin does not crisp with this method
@Stargazer-lg8cs
7 ай бұрын
I am going to add it to my list of things to cook. I started to use the Blazeball and it works really good. Also need to do a video on opening the FOGO bag. I can never get the string to just unravel. 😕
@FOGOcharcoal
7 ай бұрын
LOL, it is a trick that once you learn it is easy!
@Dan-pp8oy
Жыл бұрын
Cap’n, excellent video as always. I appreciate the Sunday drops. Question for ya, I’m usually aggressive with my trimming (I’m long in the tooth and try to be good), would that type of trimming affect the end result.
@FOGOcharcoal
Жыл бұрын
Nah, I think you would be just fine, especially with the Dutch Oven catching all of the juices.
@Gsijin42
Жыл бұрын
love this - what does the dutch oven give you? you mention using it as a replacement for teh foil wrap - any other purpose?
@FOGOcharcoal
Жыл бұрын
I find that it really insulates it well and possibly even cuts down on cook time.
@siamiam4306
Жыл бұрын
I think you need a Caja Chino in your arsenal.
@FOGOcharcoal
Жыл бұрын
I like your style! That will make cooker number 30 in my yard
@JoseGarcia-gu4ub
9 ай бұрын
What’s a good sub for Tina cannon’s blend?
@FOGOcharcoal
9 ай бұрын
Herbs de Provence would be a decent substitute but it just isn't the same.
@angelinaswank4481
6 ай бұрын
Can you cook this in the oven? I don’t have one of those cookers.
@FOGOcharcoal
6 ай бұрын
Absolutely! It will be fantastico
@bigboricua4573
5 ай бұрын
To bad he never said at what temperature he cooked it 🤷🏻♂️
@FOGOcharcoal
5 ай бұрын
There is always a full recipe link in the description
@BBQFREAKSHOW
Жыл бұрын
That booty is almost as sexy as you Cap'n. I'm so happy to see your channel grow! I remember the first video I saw you in a couple of years ago on fb and I thought to myself, "I dig his energy". You were cooking wings. Much love from the BBQ FreakShow in Mississippi
@FOGOcharcoal
Жыл бұрын
I can't tell you how much your kind words mean to me. Thanks for the support and for tuning in!
@drdrew3
4 ай бұрын
Great video. Looks amazing. Can’t you just include all the marinade with onion to cook with the meat? What’s the point of cooking it separately? Seems like an extra step and a waste of time
@FOGOcharcoal
4 ай бұрын
Yes you can! The problem is that they pretty much cook away to nothing by the time it's done cooking.
@ronk2205
11 ай бұрын
Captain Ron, am I wasting my time by putting an additional pan of water when cooking the pork butt? And, what do you think of cooking to 165 degrees on a grate on top of the Romertoph like the earlier pork butt recipe?
@FOGOcharcoal
11 ай бұрын
You know what? The water pan thing is really a matter of personal preference in my opinion. The way that Eggs are designed, they're meant to hold moisture in. This should eliminate the need for a water pan. I do have some friends who swear that it helps to use one.
@EB05312
5 ай бұрын
Hear me out serve this with some rice and use the leftover marinade mixed with some chicken stock and tomato paste as a cooking liquid for the rice
@FOGOcharcoal
5 ай бұрын
OMG, I think I love this idea...
@robjgarc
6 ай бұрын
What size of this Dutch oven is recommended? I've been wanting one that works well in a smoker.
@FOGOcharcoal
6 ай бұрын
I believe this is a 4.5 Qt. There is a link for it in the video description
@cougarcandy921
6 ай бұрын
This also works well in a conventional oven, if no fancy grill!
@FOGOcharcoal
6 ай бұрын
It certainly does!
@roxanapenate8493
8 ай бұрын
how to do that in the oven? what temp and how long?
@FOGOcharcoal
8 ай бұрын
exact same procedure. The Egg is nothing more than a charcoal oven in this instance. There is a lonk to the full recipe in the video description.
@LynnieLynnmm
Жыл бұрын
Oh myyyyyy.....
@FOGOcharcoal
Жыл бұрын
This was amazingly delicioso!
@joehall7983
Жыл бұрын
this guy is great. he could sell glasses to a blind man. what intense cooking from this guy. loved watching this. great job
@FOGOcharcoal
Жыл бұрын
Thank you so much, you just made my day. Feel free to tell your friends about our channel!
@Kah0ona
Жыл бұрын
i never heard of it, being that I live across the pond or i'm just ignorant lol :-D But i WILL TRY IT. Man that looks great
@FOGOcharcoal
Жыл бұрын
I love the idea of Cuban food "across the pond" almost as much as the term "across the pond"
@markmidwest7092
Жыл бұрын
I know you were kind enough to break this video out in sections but it was one big delicious watch. Thank you.
@FOGOcharcoal
Жыл бұрын
So glad you liked it!
@generussell2559
3 ай бұрын
I am confused….your recipe calls for 2 cups sour orange juice, but when you pour the juice in the container you say it’s four cups. Which is correct? Thanks?
@FOGOcharcoal
3 ай бұрын
Both! I doubled the recipe.
@Tony5150RN
Жыл бұрын
Question, is it the method of cooking that lets the pork but get to 203 in 6 or 7 hours? Mine usually take 12 - 13 but I've never done one in a dutch oven with marinade. Gonna try this tomorrow.
@FOGOcharcoal
Жыл бұрын
The Dutch oven helps a lot because it is now cooking in its own juices. The cooking temp will also have a lot to do with it.
@Tony5150RN
Жыл бұрын
@@FOGOcharcoal just want to make sure that I have enough time if I get it on the pit around 11.
@chris.fitzgerald
Жыл бұрын
Looks great, definitely going to try this soon. Cheers from the Jersey Shore
@FOGOcharcoal
Жыл бұрын
Cheers, say hi to Jenkinsons for me!
@MarioHernandez-lp7yb
Жыл бұрын
Thanks for the tips on how to use the egg. No one ever stops to talk about that.
@FOGOcharcoal
Жыл бұрын
You are very welcome. We have a playlist of a ton of BGE instructional vids...
@CoolJay77
Жыл бұрын
This is packed with flavors. I've gotta make this.
@FOGOcharcoal
Жыл бұрын
Do not wait Jay!
@keywestconch8
Жыл бұрын
Grew up on it and now I make it
@FOGOcharcoal
Жыл бұрын
So good! Say hi to Mallory Square for me!
@IllumeEltanin
Жыл бұрын
Good morning. Captain Ron, yay or nay to injecting some of the mojo into the pork shoulder before cooking? If yay, would you do it before marinating or after the onions have soaked in the mojo during marinating? I understand keeping all of the marinade gets on all the meat once it’s shredded, but I wonder if injecting would intensify the flavors even more. And yes to getting a Caja Chino. I’ve been wanting one for years. I would love to see what you would come up with other than a whole suckling pig.
@wacky205
Жыл бұрын
Whatever makes you Happy!!🤣🤣
@FOGOcharcoal
Жыл бұрын
Well hi there my friend. I actually love the idea of injecting some of the marinade in there. Hey, it can't hurt!
@FOGOcharcoal
Жыл бұрын
exactly
@IllumeEltanin
Жыл бұрын
@@FOGOcharcoal When would you inject the marinade? Before or after soaking with the onions?
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