Behind the Scenes – Making-Of "How-To"-Recipe-Videos | Grill Sheriff Grüningen

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VIDEO DESCRIPTION
Howdy everybody! Howdy together! Howdy together!

[Unintelligible]

Already at lunch? Yes, we've worked hard enough today. Psst... you're not allowed to do that.

Catering, ta ta ta ta taa! What's that? That'ss pork neck, hot smoked.
Pretty, isn't it? Oh yes, superb!

01:20 Good. Yeah baby!

Howdy everybody!
Grill Sheriff just explained to me how to grill a Swiss St. Gallen Olma Bratwurst. How? Do you remember? Yes, medium direct heat. That means directly over the flame and not warmer than 250 degrees.

This is Coleslaw. And what goes into it? A Redneck Coleslaw. White cabbage, shredded on a Rösti-Raffle, then sugar, some salt, apple vinegar and mayo. No carrots!

OK, take one!

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Behind the Scenes – Making-Of "How-To"-Recipe-Videos | Grill Sheriff Grüningen