You are the king Thomas. So happy to see that level of skill paired with confidence and that attitude. In Germany we would Call you „richtiger Atze“ All the best ❤️
Hi Tom, big fan of your videos! Defo going to try some of your recipes out. Can I ask what bbq you would recommend (about to move into my first house).
this is as good as the best peruvian chicken ive ever had. im latino and trust bro, you got it done so hard. salud to you dude you kick ass you really deliver 🍺
Tried the dish tonight. Enjoyed so much carving the chicken, did it for the first time in my life and It won't be the last! Super Salsa Verde... added some salted anchovies for extra kick of saltiness. Greetings from Italy - Piedmont! Come and visit for some very buttery dishes! ahah
Looks so good! Your cooking is exactly the type of food I want to cook and eat. Your roast chicken recipe (with salsa Verde) is the best roast chicken recipe I've ever done, so I'm sure this will be great as well. QQ: was there a particular reason you only went three hours with brine ? (As opposed to overnight and maybe lower salt amount?) Almost always see recipes saying preferably overnight- but would you say three hours the same here?
Cooked this yesterday in mid winter pissing down with rain in Auckland. Mainly because I refuse to restrict eating salsa verde to the summer. Basically the chicken was a revelation; liked the practicality of a three hour brine. My only minor issue was that the chicken was maybe a little on the salty side- brine it for less time or take the salt content down to lessen the salt in the final result?
Great video! Food looks tasty and well produced! Always enjoying your content on here and Insta. Slight bit of feedback, the "edgy" camera angles make it quite difficult to follow some of the finicky steps - i.e. deboning the chicken is a pretty much useless tutorial when the camera isn't at a good angle and constantly jumping around, likewise lighting the fire you can't actually see what's going on.
Thanks for the feedback, this was the first episode we ever filmed so hopefully we are getting better. Also got a new bbq set up as the egg was difficult to film in!
@@ThomasStraker Amazing, love the content. Hoping to make it down to one of your pop-up food events soon and taste your food in person - I always seem to miss getting tickets or end up busy when I can!
I think this channel just became my favourite cooking show.
This is my favorite cooking show of all time.
A rare channel here, im only 5 mins in my first video, know nothing about you, there's more knowledge than 95 percent of the food channels on youtube
And Thomas Straker is the most friendly and blissful chef on UA-cam!
I’m excited to be an early subscriber. This channel is gunna pop 💥
Love your cooking style and food! Another belter - could watch your videos all day pal!
Rain or Shine my guy Straker always delivers. Naughty tucker this.
My mouth waters every video
Best cooking UA-cam channel I've found recently. Keep up the good work.
Look up “sip and feast” he’s really good
Very refreshing content! - People will gain value from your expertise. Your gene pool of viewers will surely grow. Don't stop ✊🏾🤙🏾📈
by the way what kind of knives you use? any info available for utensils you use
Even shit weather can’t stop your amazing cooking. Love it. 👏🏻🔥
I need this right now
Oh man this looks tasty. Need to get a braai to cook this (and a garden too). Salsa looks a win too
Thoroughly fucking enjoyable this channel. Sorry for swearing. Proper chef and he’s not a bellend. Lovely stuff.
i need your bloody playlist man those musics are soo to the point
he is on spotify)
So good 🤤 and great camera and music work too 😊
Amazing, looks well decent.
This is just BEAUTIFUL
Wow mouth watering dish. Great job bbq chicken.
I'm glad you didn't get electrocuted making this delicious chicken!
Love the recipe and your relaxed approach to cooking. What knives do you use??
Also really like the metal bowls…
Just discovered this series and am OBSESSED. Thomas, you are such a great host and I learn so much from every video. Keep it up mate
Thank you!
You are an amazing chef. Thank you for sharing!!!!
Your food is always so amazing 👏👏👏
Just the inspo I was looking for! Totally cooling this at our next friends get together! Love the show!
Great video...what is the song in the intro?
why do the rain sounds fit in so perfectly??!
Omg 🙌🏻🙌🏻 el mejor !!
Awesome!!
you are going to blow up tom. outstanding
You are the king Thomas. So happy to see that level of skill paired with confidence and that attitude. In Germany we would Call you „richtiger Atze“
All the best ❤️
Hi Tom, big fan of your videos! Defo going to try some of your recipes out. Can I ask what bbq you would recommend (about to move into my first house).
this is as good as the best peruvian chicken ive ever had. im latino and trust bro, you got it done so hard. salud to you dude you kick ass you really deliver 🍺
Incredible as always. Wish the camera angle was better for the deboning.
Noted. Thanks, this was actually the first episode we ever filmed, so hopefully we’re getting better!
@@ThomasStraker Active improvements. Good self awareness 📈🤙🏾
Tried the dish tonight. Enjoyed so much carving the chicken, did it for the first time in my life and It won't be the last! Super Salsa Verde... added some salted anchovies for extra kick of saltiness. Greetings from Italy - Piedmont! Come and visit for some very buttery dishes! ahah
This looks absolutely amazing 🤤
I would crawl over broken glass to eat chicken that good!
Where do you get your ingredients from? Amalfi Lemon sadly not easy to find :(
Well done Tom , your standard is
Set my son ❤, keep up the good work
U should collab with big has 😂
Awesome technique bro! Must try this one.
🔥🔥🔥🔥🔥🔥
Looks so good! Your cooking is exactly the type of food I want to cook and eat. Your roast chicken recipe (with salsa Verde) is the best roast chicken recipe I've ever done, so I'm sure this will be great as well. QQ: was there a particular reason you only went three hours with brine ? (As opposed to overnight and maybe lower salt amount?) Almost always see recipes saying preferably overnight- but would you say three hours the same here?
OMG ... Inspired!
Roughly what temperature is your grill at for cooking the chicken?
Is the 100g Dijon a typo?
I love how the camera guy gets a clear shot of the cuts being made.
Cooked this yesterday in mid winter pissing down with rain in Auckland. Mainly because I refuse to restrict eating salsa verde to the summer. Basically the chicken was a revelation; liked the practicality of a three hour brine. My only minor issue was that the chicken was maybe a little on the salty side- brine it for less time or take the salt content down to lessen the salt in the final result?
what knife is that? i can't find a wide body triangular knife anywhere.
Привычка обтряхивать об себя руки после соли видимо интернациональная) great!
New subscriber, similar style to bighas which is cool. Start a donation page for a marquee :)
The skill and knifework needed to debone that chicken are insane
How old is this dude, just curious
Any jobs going at your place? Wicked stuff here!
Good job de-boning that chicken not everybody's cup of tea.
was gonna say, you need a good quality chicken to be able to butcher like that... Half the shop bought stuff is just mushy protein 😑🙃
Great video! Food looks tasty and well produced! Always enjoying your content on here and Insta. Slight bit of feedback, the "edgy" camera angles make it quite difficult to follow some of the finicky steps - i.e. deboning the chicken is a pretty much useless tutorial when the camera isn't at a good angle and constantly jumping around, likewise lighting the fire you can't actually see what's going on.
Thanks for the feedback, this was the first episode we ever filmed so hopefully we are getting better.
Also got a new bbq set up as the egg was difficult to film in!
@@ThomasStraker Amazing, love the content. Hoping to make it down to one of your pop-up food events soon and taste your food in person - I always seem to miss getting tickets or end up busy when I can!
Just gorgeous food porn!
Tfyt,