@ibairider: Asi cargo mi telefono movil en la furgoneta camper #camper #furgocamper

Ibai Rider

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Region: ES

Sunday 23 July 2023 16:45:20 GMT

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Comments

J22-.H :

que bendicion

2023-07-23 16:56:31

201

Tomaskdm :

ig de la minita 👻

2023-07-23 21:55:58

96

Rayan :

primero en añadirlo a favoritos

2023-07-23 16:51:28

73

Johan Mejia :

como pagas el wifi

2023-07-29 07:04:56

2

alancio🧨 :

tienes que venir por galicia

2023-07-24 12:56:49

2

♠ :

que bendicion

2023-07-29 04:34:09

1

Fabián :

empezamos fuerte

2023-07-23 18:57:17

41

. (L)❤️ :

los de la Luz: esperate le cobro? pero pero como

2023-07-28 00:48:37

3

Half_82 :

De que iba el video?

2023-07-30 23:02:11

2

All in :

Cuantos watios tiene el panel?? Y de cuantos amperios es la batería llevas??

2023-07-30 22:19:37

2

Dan :

y cuando se nubla como le ases?

2023-07-28 23:53:31

2

@ :

yo rentaría tu furgoneta 🥺

2023-07-25 03:36:24

2

Leonardo Pan745 :

y el módem de internet? cómo funciona

2023-07-24 21:05:29

2

segundo.c.c :

y como haces con el WiFi

2023-07-24 18:04:33

2

Akkdelgom :

En invierno pasáis frío y viceversa en la camper???

2023-07-24 00:02:56

2

Spide 🕷 :

OK pero y el Internet o usan datos???

2023-07-23 21:21:28

2

Eva Barrientos :

Nosotros nos hemos cargado la batería por no saber de estas cosas 🥹

2023-07-23 18:12:19

2

Pinardo :

También puedes enchufar el usb en el monedero

2023-08-06 15:16:35

1

BadMaddafacka's :

Madre mía con el Never Main.. 😳

2023-07-30 12:17:28

1

Roxi :

Los de la luz:como le cobramos jefe?

2023-07-29 18:16:15

1

galaxy2023 :

no es tanto por la placa sino ppr el acumulador batería que se tiene....si no tienes un buen acumulador para soportar el gasto energético que tienes,

2023-07-26 14:00:42

1

pablod :

Como tienes wifi

2023-07-25 17:52:43

1

ALEX BRAJIM :

hola! de cuánto es la placa solar?

2023-07-25 13:15:39

1

franche :

pero como lo cargas?

2023-07-24 17:10:20

1

Deltoro Brácula :

lástima no poder hacer lo mismo

2023-07-24 10:33:58

1

IGM :

y una batería ecoflow??😏

2023-07-23 17:52:09

1

….🤪 :

Cuanto te ahorras ?

2023-07-23 17:17:10

1

Riky :

hai installato batería litio???

2023-07-23 17:13:01

1

chilo :

saludameeeeeee aaaaaaa

2023-07-23 17:04:12

1

anonimus🤔 :

podrías explicar cómo se hace la instalación de esa placa solar

2023-07-23 17:01:40

1

Daniel Hernandez Gal :

hola Ibai, tengo la misma nevera en mi furgo Camper, cuanto puede tardar tu nevera en enfriar? la mía creo q me está dando problems, no enfría mucho

2023-08-21 23:56:15

0

joselillo :

buenas.deberias hablar del ventilador que tienes puesto en el techo.muy chulo

2023-08-18 13:10:56

0

patinatu :

Y ese dron? Marca modelo!???

2023-08-13 14:11:12

0

🇪🇸👸🏽 :

Tenéis pensado en tener hijos ?

2023-08-04 13:18:32

0

Ali :

Ponte un aire

2023-08-02 03:37:16

0

@loli :

algien miro donde cargaba

2023-07-30 22:49:28

0

gabriel :

cuando entrenas?

2023-07-29 22:26:14

0

Andrid Vela 🦍🔱 :

Los de la corriente viendo que no le están cobrando

2023-07-29 18:38:07

0

Angel Gustavo :

ayuda brooo tengo un inversor de 3000w con una bateria de 12 V debo aumentar panel o cambiar inversor ???

2023-07-29 04:24:12

0

ᴘᴀᴊᴏɴ :

Para cuando vas a Galicia a Loiba es un pueblo muy bonito

2023-07-28 22:24:27

0

brian321 :

y de noche

2023-07-27 17:51:23

0

Antninja_24•Conmocion cerebral :

Ese man no paga la luz 🤑

2023-07-27 02:55:34

0

kurro100 :

Hay adaptadores para tu portátil ya que van a 19 v, mira uno y te ahorras el inversor teniendo menos pérdidas de carga.busca cargador portátil mechero

2023-07-26 18:41:19

0

sxnti/22 :

donde compraste el convertidor?

2023-07-26 14:31:57

0

Jaden :

como haces para tener internet

2023-07-26 07:21:16

0

Jesús Manuel Tosca I :

tienes wifi en la furgo ?

2023-07-26 03:25:27

0

kosooooooooo :

chivatilla

2023-07-24 20:54:16

0

𝕱𝖆𝖗𝖗𝖊𝖑𝖎 :

alguien sabe como hacer para que no te salga un contenido específico,en este caso este...el botón de no me interesa creo que voy por el número 54...

2023-07-24 15:16:09

0

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The easiest and one of the most tastiest beef rib racks I’ve cooked! So easy because there was NO seasoning, NO trimming and NO smoking wood! It was so good to just have meat & fire, tasting that beautiful protein on its own was amazing! Definitely give this a try. These were simply hung in the drum smoker, no heat deflector, straight over lump charcoal at 250F/120c until they were probing tender around the 205F/96c internal mark which took around 6 hours. Rested, sliced and served! #beefribs #bbq #howto #smokingmeat

The easiest and one of the most tastiest beef rib racks I’ve cooked! So easy because there was NO seasoning, NO trimming and NO smoking wood! It was so good to just have meat & fire, tasting that beautiful protein on its own was amazing! Definitely give this a try. These were simply hung in the drum smoker, no heat deflector, straight over lump charcoal at 250F/120c until they were probing tender around the 205F/96c internal mark which took around 6 hours. Rested, sliced and served! #beefribs #bbq #howto #smokingmeat

Here’s my tips for perfect rotisserie pork roasts: - Pierce the skin all over! This will help moisture escape from underneath the skin and will also help give that bubbly/airy crackling we all love - Let the skin air dry for 2-4 days! Cover the meat with cling wrap to prevent the meat drying out, but leave the crackling exposed - Season the meat side only with your favourite spice mix - Light oil and salt right before cooking - Start with high direct heat to build your crackling, I like to position my charcoal or briquettes directly underneath my pork until my crackling has set - Once your crackling has set, move your charcoal to either side of your pork to prevent flare ups, then continue cooking until done - With loin and leg roasts, I like to cook them until 145F/63c internal, with belly I like to go to around 185F/85c to let the fat render a bit more - Let rest for atleast 10 minutes, do not cover your crackling during the rest There’s lots of different methods for pork crackling, however this is what works for me! Feel free to share your tips below 🤘 #tips #cooking #roastpork #asmr

Here’s my tips for perfect rotisserie pork roasts: - Pierce the skin all over! This will help moisture escape from underneath the skin and will also help give that bubbly/airy crackling we all love - Let the skin air dry for 2-4 days! Cover the meat with cling wrap to prevent the meat drying out, but leave the crackling exposed - Season the meat side only with your favourite spice mix - Light oil and salt right before cooking - Start with high direct heat to build your crackling, I like to position my charcoal or briquettes directly underneath my pork until my crackling has set - Once your crackling has set, move your charcoal to either side of your pork to prevent flare ups, then continue cooking until done - With loin and leg roasts, I like to cook them until 145F/63c internal, with belly I like to go to around 185F/85c to let the fat render a bit more - Let rest for atleast 10 minutes, do not cover your crackling during the rest There’s lots of different methods for pork crackling, however this is what works for me! Feel free to share your tips below 🤘 #tips #cooking #roastpork #asmr

فاينلي حصلت اسمي 🥳🥳 #ترند_الاسماء #fyp

فاينلي حصلت اسمي 🥳🥳 #ترند_الاسماء #fyp

How do you like your burger? #burger #cheeseburger

How do you like your burger? #burger #cheeseburger

“Fall off the bone” smoked pork ribs! Personally I like my pork ribs with a bit of bite and texture to them, I think if pork ribs are “fall off the bone” then they are overcooked! However I know plenty of people (potentially uneducated 😆) like them “fall off the bone”, so here’s how I made these: - Trimmed excess fat and silver skin - Removed membrane - Lightly coated in mustard - Seasoned in my Honey Soy Slammer and Steak Shooter - Smoked at around 120c/250F over nectarine wood for around 90 minutes until I was happy with the colour - Wrapped in foil with butter, brown sugar and apple juice - Continued cooking until bones could pull out which took around 2 hours wrapped up - Carefully removed from foil and finished with my hook shot BBQ sauce Times will vary depending on your rib type and thickness, if you’re looking for an internal temperature for “fall off the bone” pork ribs. It should be around 99c/210F Enjoy 🤘 #porkribs #bbqribs #bbq #howto

“Fall off the bone” smoked pork ribs! Personally I like my pork ribs with a bit of bite and texture to them, I think if pork ribs are “fall off the bone” then they are overcooked! However I know plenty of people (potentially uneducated 😆) like them “fall off the bone”, so here’s how I made these: - Trimmed excess fat and silver skin - Removed membrane - Lightly coated in mustard - Seasoned in my Honey Soy Slammer and Steak Shooter - Smoked at around 120c/250F over nectarine wood for around 90 minutes until I was happy with the colour - Wrapped in foil with butter, brown sugar and apple juice - Continued cooking until bones could pull out which took around 2 hours wrapped up - Carefully removed from foil and finished with my hook shot BBQ sauce Times will vary depending on your rib type and thickness, if you’re looking for an internal temperature for “fall off the bone” pork ribs. It should be around 99c/210F Enjoy 🤘 #porkribs #bbqribs #bbq #howto

Nailed it? Seriously this Porchetta was SO GOOD and you need to try it! Here’s the recipe below: - 2.5kg pork belly - 2tbs chopped rosemary - 2tbs chopped sage - 6 cloves chopped garlic - Zest from 1 orange - Salt - Pepper - Ground fennel seeds - Oil (for skin) Method: - Pierce pork belly skin all over (preferably one that’s been air dried for a day or 2) - Butterfly meat out - Cover meat side lightly with salt, pepper and fennel seeds - Evenly spread over the rest of the ingredients apart from the oil - Roll and tie up - Oil and salt the skin - Place in your oven or BBQ indirect to the charcoal at around 500F/260c until crackling set which will take around 45 mins - Once crackling has set, loosely cover roast with foil to prevent crackling from burning if needed - Cook to an internal temp of 185F/85c - Rest for 30 min and then slice Enjoy🤘 #Recipe #cooking #method #porchetta

Nailed it? Seriously this Porchetta was SO GOOD and you need to try it! Here’s the recipe below: - 2.5kg pork belly - 2tbs chopped rosemary - 2tbs chopped sage - 6 cloves chopped garlic - Zest from 1 orange - Salt - Pepper - Ground fennel seeds - Oil (for skin) Method: - Pierce pork belly skin all over (preferably one that’s been air dried for a day or 2) - Butterfly meat out - Cover meat side lightly with salt, pepper and fennel seeds - Evenly spread over the rest of the ingredients apart from the oil - Roll and tie up - Oil and salt the skin - Place in your oven or BBQ indirect to the charcoal at around 500F/260c until crackling set which will take around 45 mins - Once crackling has set, loosely cover roast with foil to prevent crackling from burning if needed - Cook to an internal temp of 185F/85c - Rest for 30 min and then slice Enjoy🤘 #Recipe #cooking #method #porchetta

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