Barbecue Pork Ribs with Wood Log We picked up few huge wood logs. We made three of them as our table and chairs, and make another one to barbecue pork Ribs. The wood log is much heavier than we expected. We would take things as they came. All we had to do was think a little harder and come up with a new solution. We tried hard to make the hole for charcoal and we also made a path for oxygen to get in the wood log as well. We drill holes in the wood log for barbecued sticks. After hard works, we start to barbecue. We used onions, lemon, salt, and red wine as our seasoning sauce, and marinade the pork ribs about 3 hours. Then we string the ribs to the Barbecue sticks. Then we start to barbecued the ribs. We lowered the Ribs in order to closer to the charcoals as well. After we barbecue about 15 mins we used foil paper to cover the ribs in order to keep the heat. Then wait about 15 mins we We made the barbecued sticks upside-down and flip over the ribs. So the all the side of the ribs will be full barbecued. It's the time for the asparagus. Wait another 10 minuses. All the food is ready to enjoy. DKOO. Do Kool Life. We BBQ everything we can BBQ. We love you guys, THANK YOU so much for watching! ... https://www.youtube.com/watch?v=iRKv6pxy-5c

Awesome BBQ brunch after hot air balloon After the early morning with hot air balloon， we got BBQ brunch combination. Include  but not limited to apple，avocado with egg and bacon，bite-size potatoes， bread with cheese，colored bell pepper with egg  bacon and milk，corn with butter.  A beautiful weekend beginning with nice brunch. DKOO. Do Kool Life. We BBQ everything we can BBQ. We love you guys, THANK YOU so much for watching! ... https://www.youtube.com/watch?v=MG88maQdjcY

Roast Chickens with stuffings Roast half dozen free range whole chickens season with red wine stuffing with rib-eye steak and sweet rice. We use red wine, apple, onion, garlic, ginger and salt. First of all, we mixed the seasonings. Then massage the chickens so the chickens will get the flavor better. While we are waiting for the seasoning the chickens. we picked some pomegranates from tree. It will be much better if you cook rice first, then mix rib-eye steak and carrots. Then, we put the stuffing inside of chickens and we sew chickens. We fasten chickens and start to roast. Its take few hours to roast. So we make pomegranates juices first. We squeezing the pomegranates juices by hand. We test the temperature adjust the charcoal in order to maintain the temperatures. Finally, we tested the inner temperatures of the chickens when it's over 165℉(74℃）. It's ready to enjoy. DKOO. Do Kool Life. We BBQ everything we can BBQ. We love you guys, THANK YOU so much for watching! ... https://www.youtube.com/watch?v=uqT3OZYb8OI

Hong Kong Style Stew Tripe is called “Lou Mei” which is the most unique flavored dish for Hong Kong people. Whether it is banquet snacks, they are all served in the hall. “Lou Mei” has always been the Hong Kong people's favorite. First of all, we need to wash the tripe very careful. As gross as beef tripe or any offal meat sounds to the majority of people out there, it is actually being enjoyed a lot in Asia and I believe other countries like Mexico and Europe. I once went to a Mexican restaurant that serves authentic Mexican food and spotted a Menudo on the menu (Mexican tripe soup) and immediately that’s what I ordered. Step 1. Rub the tripe with rock salt (both front and back) Step 2. Use a sharp knife to scrape the tripe all over (front and back) to get rid of any impurities. You may need a little brush (like toothbrush) to brush through the honeycomb tripe (especially if you have the yellow tripe) Step 3. Rub the tripe with soda (both front and back) and wash the tripe. Step 4. After wash the tripe. Use white vinegar to rinse off the salt or any impurities Vinegar can also help to disinfect, though not as tough as chlorine bleach, but it’s pretty effective. Step 5. Bring a large pot of water to a boil. Add about 1 tsp of salt. Add the tripe and boil it for 15 minutes. Then Discard the water after that. Step 6. The tripe is now ready to be used in any recipe that calls for it. Step 7. Cut the tripe into desired shape or size if you like or leave it whole. Then, we start to stew tripe. We add black pepper, carrot, cinnamon skin, caramel, dark soy sauce, fennel seeds, onion, rosemary, ginger, lemon, star anise, salt, pepper. After we stew it for about 30 minutes we add cuttlefish. Then we stew about another 50 minutes. Let the stew "Lou Mei" cool down for a night. The second day, we barbecue the tripe with color bell pepper with trip and cuttlefish. We also enjoy the familiar Hong Kong style beef tripe "Lou Mei" as well. You can add noddle to your "Lou Mei" if you want. DKOO. Do Kool Life. We BBQ everything we can BBQ. We love you guys, THANK YOU so much for watching! ... https://www.youtube.com/watch?v=dDo4cGxnQrk