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OldSchool Eats
United States
Приєднався 12 гру 2023
Spicy Competition: Highlights from the Camp Mac Chili Cookoff
Join Derek Fournier from Old School Eats as he attends a chili cookoff at Camp Mac in Lake Wales, Florida. Watch as he supports his friend Jim, aka "Doc Jimmy," and gets a firsthand view of the competition.
- Overview of the chili cookoff event and categories
- Jim's preparation and approach to multiple chili categories
- Challenges faced during outdoor cooking
- Sean's first-time competition experiences
- Final results and reflections on the cookoff weekend
- Overview of the chili cookoff event and categories
- Jim's preparation and approach to multiple chili categories
- Challenges faced during outdoor cooking
- Sean's first-time competition experiences
- Final results and reflections on the cookoff weekend
Переглядів: 37
Відео
Double the Bark Pork Butt
Переглядів 1,2 тис.Місяць тому
Join me as I explore a new take on pulled pork with an emphasis on maximizing that coveted bark. Discover the step-by-step process, from preparation to cooking, to achieve extra flavorful and barky pulled pork. - Butterflying the pork butt for more bark coverage - Seasoning tips and combinations for optimal flavor - Cooking techniques and temperature guidelines - Adding rendered bacon fat for e...
Myron Mixon's Cupcake Chicken Thighs
Переглядів 2,7 тис.Місяць тому
Join Derek Fournier on Old School Eats as he whips up a family favorite, Cupcake Chicken, originally popularized by Myron Mixon. Tune in to learn the ins and outs of creating this uniquely delicious BBQ dish. - Deboning Chicken : Learn the technique to debone chicken thighs, preparing them for a uniform cook. - Brining Secrets : Discover Derek's brining technique using chicken stock, sugar, and...
Pulled Pork Leftovers - Another 3 Way
Переглядів 1132 місяці тому
Join host Derek Fournier on Old School Eats as he transforms pulled pork leftovers into mouthwatering creations. Discover the art of comfort food with these three delectable recipes that make the most out of your barbecue. - Dive into the gooey goodness of pulled pork grilled cheese, layered with a mix of provolone, muenster, and American cheese on buttery brioche bread. - Spice up your meal wi...
Double Smoked Ham with Cherry Bourbon Glaze
Переглядів 2892 місяці тому
Double Smoked Ham with Cherry Bourbon Glaze
A three-way (well, maybe four) of Deep Friend Ribs #BBQ #Ribs #fried
Переглядів 5683 місяці тому
A three-way (well, maybe four) of Deep Friend Ribs #BBQ #Ribs #fried
Delicious St. Louis Ribs: Slight tweak to the 321 method makes a HUGE difference #smoking #bbq
Переглядів 1,6 тис.3 місяці тому
Delicious St. Louis Ribs: Slight tweak to the 321 method makes a HUGE difference #smoking #bbq
The Messy Truth: Gear Cleaning and Maintenance in the Meat Palace #cleanup #outdoor #grill
Переглядів 2423 місяці тому
The Messy Truth: Gear Cleaning and Maintenance in the Meat Palace #cleanup #outdoor #grill
Pork Butt to serve a Percussion ARMY! #smokedmeat #pulledpork
Переглядів 3554 місяці тому
Pork Butt to serve a Percussion ARMY! #smokedmeat #pulledpork
Oh NO! My Fireboard isn't working! #voltage #tips #troubleshooting
Переглядів 1094 місяці тому
Oh NO! My Fireboard isn't working! #voltage #tips #troubleshooting
pressure cooked brisket because the cook is time boxed?
Correct. For everything but People's Choice (I believe), all seasoning and cooking must be done in the time window. You can cut and prepare, but not impact the flavor. Jim uses the pressure cooker to get the brisket tender enough for the Traditional Red and Homestyle.
looks like so much fun! congrats to Jim!
It was a good time. Those cats worked their asses off. I was happy to be a spectator (and taste tester)
Where do you get the pan liners
I bought them in class but you can get them online myronmixon.com/products/cupcake-chicken-mould-recipe-card I have seen others make their own. I like the silicone ones like this. They are easy to use.
Thank you for the reply. Did you make your own holes? If so, how did you do that? Great Video @@OldSchoolEats
Nope. The ones Myron sells have the holes in there. Thanks for the kind words. The cooking stuff is a lot of fun and has really been a great thing to do with the family.
Hell yeah brother
Appreciate the view and comment. Will be doing 4 of these for my son's grad party in a few weeks!
Looks Awsome!! / Jonathan from Sweden
Thanks! Flavor was on point. I was just telling Drew of my trip to Stockholm. I miss roast Korv (is that correct) and Saft!
I was just talking about gourmet style grilled cheese with the neighbor an hour ago. Pairs so nice with my roasted tomato soup.
Absolutely. A great 🍅 soup would be fantastic
Thank you I just watched your video and I enjoyed it very much. Keep up the good work. You have a new subscriber. : )
Thanks for subscribing and for the kind words.
That looks amazing. We don’t really get ham like that over here, not without having to remortgage the house anyway. I loved the used of the cherry preserves with the hot honey, we do have some of that!
Hey there! No homework ney baked ham or other spiral cut products? Damn!
I wants some lol
Bruh. Why is the intro half the video lol
Yea, the standard intro is a bit long and this was a shorter video. Appreciate the comment.
You don’t pretty much see anything
In the full video you get a better view than in this short derived from it.
Wow! Very good!
Thanks a lot!
Great video! Pull the mic away, no hate my man but we don't need to hear you breathing.
A very fair point. Mic distance is not great and my post production is super weak so I don't tune it there either. No hate taken. Will adjust. Thanks for watching
Your videos are very well made. Good content and filming. I subscribed thank you and keep up the good work 🙂
Wow. Thanks for the kind words and the subscription.
I've cooked ribs several different way, but never fried. I've seen other FoodTuber frying individual ribs a while back and have wanted to try them ever since. The thing that has stopped me from doing it has been my aversion to frying indoors. After seeing your video, I really want to try doing this. I might need to get one of those portable butane burners and take my cast iron skillet outside to do this. I don't have a BBQ so I can't smoke the ribs first. I think I will try a marinade to mitigate the texture issues with ribs that are fried all the way until done. I want to try a couple of different methods; soaking in buttermilk, an oil and vinegar marinade and something using pineapple, papaya or Asian pears. A quick al pastor marinade with pineapple and guajillo chile would be awesome. I'd also like to try a Korean kalbi marinade for the ribs. You could use a mix of flour and cornstarch on the ribs and double fry them for a really crispy surface and then toss in a spicy gochujang-soy finishing sauce. I'm fired up now. I'm definitely doing this.
Holy great comment Batman. Thanks for the incredibly detailed response and I love your ideas. I love frying outside for the very reason you stipulated. I'm fortunate in that I have a little flash fryer I can bring out there but I am also used my Blackstone and pans to fry as well as a cast iron skillet very much in the way you mention above. Love the idea of the Al pastor or Asian flavors. Please let me know how your experiment goes!
New Sub Here! Awesome video and those ribs looked delicious! That Myron Mixon BARQ smoker is a beautiful smoker! I live in Charleston, SC and yes, that pollen gets on everything! Keep up the fantastic work! Smoke on, brother!
Really appreciate the sub and the comment. I love both of those cookers and know that the Gen 3s of the barqs are even better.
@@OldSchoolEats, I recently bought a Smokin’ Brothers Premier Plus pellet smoker and if that new Gen 3 BARQ’s controller is the same as the SB, then I know that new BARQ is a smoking machine! My SB smokes non-stop, even at temps of 275 degrees!
@@DanielMedina-lq4br I am no expert on the Gen 3 but my understanding is that it is the Smokin Brothers delivery mechanism and controller (So hopper, auger assembly etc) and smarts on the BARQ body (which I love!) There is a great review of it on here somewhere (I will find it).
I’ve not tried the smoked then fried ribs yet, need to give it a go!
I think you will love em!
nice
Thanks
You keep a damn clean kitchen! Great cook
Thanks! I try. Plenty are better at it but I figured since I rarely see folks talking about it, it made sense to show. Thanks for coming by!
😊
It's similar to calico beans
I have never heard of them but I will go look them up. Thanks for swinging by. I know that when I make them, there are rarely leftovers (well, except I seem incapable of making small batches of practically anything).
wow, this looks so good.
Looks good!
Thanks!
Great video! The bacon-making process and the use of different seasonings add a unique flavor. Looking forward to more culinary adventures! +1👍🏻🥰
Thanks for the comment. It was a lot of fun and the family loved it. Inwill definitely be making more.
@@OldSchoolEats 👍🏻😉
It is true, it is very important to keep and use the original adapters and other accessories. Good video! +1👍🏻
Thanks so much. With USB C (and to be fair, other, earlier incarnation, I got so lazy. Lesson LEARNED!
@@OldSchoolEats 😉
Great video! Great recipe! +1 👍🏻 + 1 subscriber 🥰
Thank you so much 😊
@@OldSchoolEats 🥰👍🏻😉
Great short! +1👍🏻 🥰
Big thanks
@@OldSchoolEats 🥰👍🏻😉
Meat Palace where the king rules all. At least outside.
YASSSSS! You rock!
Add more time maybe 19 to 25 more mins it's ok
Oh yea. I was able to adapt. The funny part was that I was mystified not once but twice by the same thing.
Looks very tasty! +1👍🥰
Thank you 😋
Damn those ribs look incredible, nice job brother. Just joined your family and we need to get you into a collaboration. I just did one for wings and we had 30 channels involved, a lot of fun.
Man, that sounds like a blast! Thanks for the kind words. Love to collaborate in the future.
@@OldSchoolEats Cool, I'm going to put a St Paddy's one together. Probably announce in a week.
My mouth is watering
Thanks for checking out the channel!
That was a great genuine reaction when you took that bite. They look awesome!
That it was! Thanks for the comment and, pardon me, but I am fan-boying pretty hard given how many of your videos I have watched! Thanks for dropping by! Love what you do. My buddy @THeGrillShack and I talk about your stuff all the time. I believe he met you recently at an event.
Fix your butcher paper game: put your melted tallow in a squeeze bottle and soak the entire paper. It makes it pliable. P.S. I thought u were comparing seasonings? My interest is dry brining overnight vs seasoning day of - final thoughts
A great point. I have seen tallow and basic spritz used. I will try to adapt as I continue to wrestle with butcher paper like I do with Cling Wrap (the devil!). I did start out comparing and totally lost that thread. I noticed very little difference to be honest. The bark was so much more pronounced (which was the real heart of the test) that the seasonings drifted to the back. I will try to pay more attention and maybe need to increase seasons amount to drive a different impact. I have always loved KosmosQ Cow Cover and did not notice the Lowry's doing anything magical. I will run a more traditional (for me) cook which is hot and fast (less barky) at some point. As for the dry brining, I am a HUGE fan. I will run a side by side of that on something in the near future. In fact, I am cooking for my son's percussion group and testing Chuck Roast for chopped beef. That might be a great test! Thanks for watching and engaging!
@@OldSchoolEats thanks for the response! Good luck with your tests! Another tip for those who don't know, put the tallow in a pan and smoke it at the same time. Cling wrap is the devil lol. Call your bbq spot "The Meat Palace" where the King rules all.
Great Video, keep going ❤. Greetings from Germany
Love the name! I have tallow I have rendered like that and love using it. Last time, I made burgers out of the trimmings. I *may* have had my fat ratio off AND did not let it sit in the fridge. Ergo, mildly failed experiment. :-)
@xity86 Thanks for watching! Where in Germany? I love Hamburg and have been a few other spots.
Wo
He dug it!
That looks good. Just my personal opinion. I prefer the shorter clips 10-20 minutes compared to the 40-50 minute clips. That’s not a criticism, just thought it may help as you’re starting up the channel and GO BUCS.
Appreciate the comment and feedback and totally get that sentiment. On the Brisket one (and for some others) I think long form is more helpful and since I am not driving this for a rev gen, it is more a passion play. That said, not many cooks are as long as a brisket test :-) Also, the better I get with editing, the more succinct I hope to be. Really appreciate the feedback.
Yummy
Great job
Go Bucs!
Awesome tutorial. The sound was great. Jealous of the camera man's payout.
We gotta get you over here and fed!
Great cook, very insightful! Look forward to the future content
I know the long form has fallen out of vogue but I am, well, OldSchool 🙂