Відео

Big track for sure

Next time don’t make it so complicated on all the different seasons and what you were doing as I’m just trying to make shit tonight

What makes a good Smoked Brisket? “The Bark” - The outer crust of the Smoked Brisket should be well colored, seasoned, and the fat should be well rendered and feel sticky when ready to serve. “The Smoke Ring” - Slicing the brisket open should reveal a reddish-pink rink ¼” to ½” from the edge of the “Bark.” This is a sign of the time the brisket was lovingly basked in the heat and smoke of the hardwood. “The Tug” - A well cooked Smoked Brisket will be tender and easy to pull apart when lightly tugged on. There will be a good amount of beef juice flowing from it also: a sign that the cook took their time to slowly cook the brisket to render the tender beefy goodness. “The Taste” - The taste reveals a tender texture with a well seasoned beef flavor that is infused with sweet smoke from the hardwood.

😊 Chef Table Sean Brock Succotash Cook 4 strips of bacon, diced Add 3 tbsp. unsalted butter 1 tbsp the canonical fines herbes of French haute cuisine (thyme, chopped parsley, chives, tarragon, and chervil) ½ cup thinly sliced sweet onion 1 tsp. minced garlic ¼ cup fine dice red bell pepper ¼ cup fine dice yellow bell pepper 2 tbsp. fine dice green bell pepper ½ cup corn Kosher salt and freshly ground black pepper In casserole dish add succotash and 1 cup heavy cream Garnish 1 Tbsp parsley and ½ ounce Asiago cheese Bake 350 F for 15 minutes 🌜Broccoli Cheddar Soup: 🌛 1 Tbsp butter 1 diced onion 1 minced garlic clove 2 cup chicken broth 4 oz shredded cheese 1/2 cup heavy cream 3 Tbsp grated carrots 1lb broccoli florets chopped Salt/pepper to taste Chocolate Brioche Bread Pudding 😊 Chef Bread Pudding: 8 ounces semi-chocolate chips 1/2 cup heavy cream 1 cup whole milk 12 ounces chocolate brioche bread cut into 1-inch cubes* Chocolate Ganache: ¼ cup semi-sweet chocolate chips ½ cup heavy cream Refrigerate 1 hour

I use what I got

@@ptpitbbq “I use what I got”. Okay, well, get yourself some butter, cook two chuck roasts, compare one against the other, and see the difference for yourself. Or don’t. Maybe just get yourself some fake meat as long as you’re going to use fake butter.

@@2old4allthis lmao 🤣🤣man your really worked up about me using fake butter, i kinda feel sad for you…… also just putting this out there, championship bbq cooks use parkay which is fake butter and win comps all the damn time. Oh and I do use “ real butter” just depends on if I want to get someone all fired up over something stupid or not 😂😂😂😂😂

@@ptpitbbq Hmm - 56 videos dating back two years, 722 subscribers. Wonder why. lmao🤣🤣

@@2old4allthis and I appreciate everyone of those 722 subs lmao and I appreciate you for taking the time out of your very busy life to let me know how hurt you are by me using fake butter😁😁 so thank you my friend

He must have watched my video then 😂😂😂🙌

I worked at a few restaurants when I was younger but I don’t have any really why do you ask?

@@ptpitbbq just wondering. I've been in the industry for 20 years and now i see everyone is just doing cooking videos as it's easier way out. A lot of the food I see is sub par, the reason I don't start a channel is because I feel people don't want to see this content. But then I see people obsessed over simple stuff like this. Just about time a start a channel if all I have to make is junk food and show things I do made from scratch, like buns and cheese making (which I do). Everyone else cheats and uses short cuts. Might be why I'm frustrated.

@@Canadianvoice man I cook bbq I don’t claim to be a chef actually I don’t like Chefy stuff I keep it homemade bbq style just simple comfort food. But I make my own rubs/seasonings and I make my own sauces I don’t use store bought pre bottle stuff. But with bbq you don’t need to get fresh tomatoes and stew them down to make a sauce just to make a bbq sauce after. Ketchup and all that works fine bbq sauce it’s just a mixture of condiments.

@@ptpitbbq but you can make your own condiments. And your own buns and your own mayonnaise and your own spice blends. Especially in today's climate its cheaper and maybe it's time to start appreciating those whoake everything from scratch. That's the problem with the short cut food. It all tastes the same. Nothing is unique anymore as everyone covers their food in Heinz this or Dan-os seasoning that.

@@Canadianvoice your entitled to your opinion man I just don’t think it’s that serious, I can’t speak for anybody else but for me I’m not tryna be a chef I don’t want to be a chef I don’t want to bake I just cook simple flavourful bbq man

Thanks man yeah I love mop sauces on briskets, ribs and chicken, this is a saltlick inspired mop so I got inspired by your video, remembered saltlick does a similar 2 series cook but also uses a mop sauce and open fire pit to finish.

@@ptpitbbq well you know I have to try it now right? If I film it I'll give you credit.

@@BehindTheFoodTV thanks man I really love your content!!! Keep up the great work

Thank you

Thanks man

Thank you big bro!!! Coming from you that means a lot

Thanks man

Thanks man!!! These beans turned out amazing and so simple

Thank you so much!! I’m sure she will be better then me,that’s the goal anyway!!!

Yeah she has love for cooking!!!!

Thank you big bro!!!

Thank you my friend!!!

I am not opposed to msg haha I will check it out!!!

Thank you so much!!!!!🙌🙌 I really appreciate that

Thanks man, yeah a pellet grill will work just fine!!!

Thank you big bro!!! Much appreciated I did enjoy these beef ribs i wish I could find the 3 bone Dino’s where I live but that’s a no go unless I special order them!

That’s not really my thang😂😂 I’m sure you can find someone more in-depth for those items

Thank you !!!!!!!!! I truly appreciate it!!!

Yeah I can try them out!!!! And thanks

I can make that happen!! Thanks a lot!

Thank you my friend!!! I really appreciate it this was a fun cook and a fun method to try out, bonus it worked out with a select brisket so imagine a good quality brisket👌👌👌👌