Next time Brad: 1) _Before_ the sous vide, bbq them until you have color. 2) Take the very raw ribs, but with some color, and now sous vide them 3) The flavors will now develop even more and will do so the longer you sous vide them. Ofc, the longer sous vide, the lower the temp. 4) Out of the bag, bbq a few more mins. 5) Heaven.
Brad is always 100% authentic. His pronunciations, the killer editing, the "squirrel" like energy, and always with the food knowledge... BEST UA-cam cooking show, hands down.
I've never been more proud, jealous, and happy for someone as I am with Brad with his new homestead. Talk about living the dream and making the most of it.
Hunzi, you should've panned to a flashback to the It's Alive episode where Brad cooked in the woods and sliced his finger right when he said "I like cooking in the woods" at 9:32.
@@dosadoodle this explains a lot :( I was thinking the edits used to have such epic comedic timing and be so much more on point. No hate for the current editing though!! Just different and thinking of the good ole days with vinny and hunzi
Well the point was _if you don't know 100% what it is and that it's safe to eat_ then don't eat it. He knows what this particular berry is and that it's safe. There are lots more plants that produce poisonous red berries, like holly for example.
9:18 I get to witness another Sussex County boy mimic a straight piped Honda. I often feel as thought I’m looking in a mirror while watching my guy Brad. Keep it up broski, the content is 👌🏼
You do the sous vide ahead of time so you can pack the sealed and fully cooked food on your trip, and just heat it up on the fire when you're ready. Use your head.
@@kailawes175 mmmm I love letting my half cooked meat slosh around in my backpack, warming up slowly in a bag of its own juices while I hike around the mountains. That doesn't sound like its going to make everyone sick does it? UsE yOuR hEaD, cHaMp!
@@samgambling7312 it might not be for everyone, but this very easily could be pre prepped and then cooked outdoors, if you were driving to a spot, or had a cooler with you. Not quite as ridiculous as you’re making out. I’m more stuck at the lack of sous vis machine stage (although you can replicate them to a certain degree)
Seems like you need to get a sponsor with one of the portable power stations like Goal Zero or Jackery. I would guess one of the bigger systems would cover your needs for the most part but two would give you a backup and plenty of mobile power while out cooking on the Leone grounds.
@@bobbygetsbanned6049 Both of the brands mentioned have models with power output in excess of 2000w. That should be more than enough to run a sous vide machine or his vacuum sealer. Not saying they will run for 4 hours or whatever is needed on a single unit but 2000w load should last around an hour or so. Half that for the sous vide machine and maybe around 2+ hours. I would imagine he is going to finish cooking inside but this would allow full power outside to complete the shot then reset when food is completed and keep continuity.
@@Brink45 Yeah so he can run a $2k Jackery that will probably power a Sous Vide machine for a couple hours or he can run a 12 gauge extension cord for $100 and run whatever he wants as long as he wants. It just makes no sense to run those things any time heat production is involved, it takes too much power and they are expensive.
Please editors, have mercy on us Epileptics and don't hit us with the disco lights 🙏🏼 I don't want to do one-person-Twister real quick in the middle of watching one of my favorite chefs 😁 (the other edits were hilarious!!)
Made these tonight for dinner tmrw, however i did throw a couple ribs on the pellet grill for myself tonight. OMG these are phenomenal!!! Definitely making these again and are gonna be a hit at the spring fishing camp.
Brad, my Yearbook class will be taking their field trip in February. All I need is a permission slip and one jar of something fermented by you personally, and we would LOVE to have you come along. Just let me know.
YESSSS Everyone just adopts Brad for all their field trips XD I'm going to Arches National Park for a class next semester as well, and having Brad along would be a treat and a half XD
Hey Allie, that looked like a biology book... I'm a bio teacher! Here's my trick to remembering translation bc I saw DNA on your markers 🤣 "Cytosine & Guanine are in love forever, and Thymine is in love with Adenine forever, but when RNA polymerase comes around adenine cheats on T with Uracil" best of luck! Keep being a ray of sunshine.
Man, I'm so glad you managed to escape NYC. Now you just need to get out of the shackles BA has on you and go independent. Very happy to hear about the book, as well.
Brad you and all your ribs got me so good Braised some shortrib last week Took it out and it slid off the bone :') Reduced the stock to a gravy Mint bud!
Appreciate the Serbian 🇷🇸 Chef Knife. And as one who resides in NoTown (Fresno) I s always nice to see our our self same peppers in the mix …. the honesty Serrano’s are way better
Hey Brad I am an ecologist and I just gotta say although autumn olive is a beautiful plant and produces some nice berries it is an invasive species in the. United States.
Cooking in the woods with friends... A little mountain sous vide ribs lmao what. Yes the most important piece of camping equipment. your sous vide machine.
I have a pellet smoker and not long ago i made ribs on it. 225 for 5hrs and then seared on charcoal to caramelize the sauce. Came out great, when carving, a little juice shot out and burned me because they were that moist. Practically fell off bone.
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give me al your vbucks
Next time Brad:
1) _Before_ the sous vide, bbq them until you have color.
2) Take the very raw ribs, but with some color, and now sous vide them
3) The flavors will now develop even more and will do so the longer you sous vide them. Ofc, the longer sous vide, the lower the temp.
4) Out of the bag, bbq a few more mins.
5) Heaven.
Brad needs his own channel, a reigns off. Leone unleashed
We need more Brad
"Or whoever owned you at that time"
Never change Brad, never change.
The implication was separated parents and not slave masters, right... RIGHT?!
So true Brad.
Brad needs to do a walkthrough of his new property. What a gorgeous setup. Congrats bud 👏
Field trip at Brad’s backyard sounds like a blast, very educational
Or shockingly traumatic...
0:26
This is going to be a tough edit to beat.
The stars aligned
It was too precious! 🤣
For real! The cutest!
That sent me
Dead
Brad is always 100% authentic. His pronunciations, the killer editing, the "squirrel" like energy, and always with the food knowledge... BEST UA-cam cooking show, hands down.
Finally just a good old fashioned brad video. No celebrities or other nonsense.
That paris hilton one was cringe af!!
@@deansnipah2895 So much cringefest. Ugh.
the Paris Hilton was boring af
Paris Hilton was really not interesting, all in all very boring.
That duck in the intro tho…
Frrr
shakinggg
XDD it was so funny lmao
9:20 Brad's random imitation of a motorcycle was spot on
I've never been more proud, jealous, and happy for someone as I am with Brad with his new homestead. Talk about living the dream and making the most of it.
I would love to watch Brad set up beehives on his property for it’s alive 🙌🏾
gold medalist editor had me in tears with that finger mixing! best in the bussiness
This reminds me of the old 'Its Alive' videos- similar energy, editing, and overall vibe :)
Hunzi, you should've panned to a flashback to the It's Alive episode where Brad cooked in the woods and sliced his finger right when he said "I like cooking in the woods" at 9:32.
Hunzi is no longer the editor of this series according to the video description.
Noooooooooooooo hunzi
@@dosadoodle this explains a lot :( I was thinking the edits used to have such epic comedic timing and be so much more on point. No hate for the current editing though!! Just different and thinking of the good ole days with vinny and hunzi
First 25 secs of this video, explains everything we know about Brad xD
BA needs to be renamed - “Cooking with Brad (feat. BA)
BA = Brad All the time.
"...especially little red berries, don't go eating them."
Then pops the little red berry in his mouth 🙃😂😂
Well the point was _if you don't know 100% what it is and that it's safe to eat_ then don't eat it. He knows what this particular berry is and that it's safe. There are lots more plants that produce poisonous red berries, like holly for example.
Cooking over the fire. That reminds me of when I first seen Brad years ago cooking in the woods over a wood fire!
Brad Leone, You are the beating heart and the blood it pumps through the entire franchise of Bon apatite
One day I want to cook with Brad. Seems like the coolest guy.
I love Brad so much that I watch all of his episodes even the ones with meat and I’m
a vegetarian lol. His banter is just too good to miss
honestly: same :D
same
same! haha
This is one of my favorite go to camping ribs. Turns out fire every time. So easy.
The duck looks happy :)
"its just charred meat. Nothing can go wrong"😂😂
I love how BA are allowing Brad to spruik his book on their dime. They know if he quits then they've got nothing.
I thought they must have published his book
I dont mind watching Chris recreate dishes in his segments but I mainly only stay subbed for Brad.
9:18 I get to witness another Sussex County boy mimic a straight piped Honda. I often feel as thought I’m looking in a mirror while watching my guy Brad. Keep it up broski, the content is 👌🏼
Love that this channel has various chefs preparing various meals. Also very informative, thank you.
I freaking love Brad omg. You are you 100% an I appreciate that so much, thank you for the knowledge you pass on an the joy you bring into my life. 💚
I don't always go camping in the mountains. But when I do, I always pack my sous vide
Right:)?!? And plug in a tree outlet?!?
You do the sous vide ahead of time so you can pack the sealed and fully cooked food on your trip, and just heat it up on the fire when you're ready. Use your head.
@@kailawes175 mmmm I love letting my half cooked meat slosh around in my backpack, warming up slowly in a bag of its own juices while I hike around the mountains. That doesn't sound like its going to make everyone sick does it? UsE yOuR hEaD, cHaMp!
@@samgambling7312 it might not be for everyone, but this very easily could be pre prepped and then cooked outdoors, if you were driving to a spot, or had a cooler with you. Not quite as ridiculous as you’re making out.
I’m more stuck at the lack of sous vis machine stage (although you can replicate them to a certain degree)
@@samgambling7312 be sure to wear your helmet and don't run too far ahead of your parents
Seems like you need to get a sponsor with one of the portable power stations like Goal Zero or Jackery. I would guess one of the bigger systems would cover your needs for the most part but two would give you a backup and plenty of mobile power while out cooking on the Leone grounds.
Not for Sous Vide, it takes a ton of power to heat up water like that.
I’m sure he will have a Tesla setup soon
@@bobbygetsbanned6049 Both of the brands mentioned have models with power output in excess of 2000w. That should be more than enough to run a sous vide machine or his vacuum sealer. Not saying they will run for 4 hours or whatever is needed on a single unit but 2000w load should last around an hour or so. Half that for the sous vide machine and maybe around 2+ hours. I would imagine he is going to finish cooking inside but this would allow full power outside to complete the shot then reset when food is completed and keep continuity.
@@Brink45 Yeah so he can run a $2k Jackery that will probably power a Sous Vide machine for a couple hours or he can run a 12 gauge extension cord for $100 and run whatever he wants as long as he wants. It just makes no sense to run those things any time heat production is involved, it takes too much power and they are expensive.
@@bobbygetsbanned6049 I think I stated sponsorship but maybe I didn't....
Brad REALLY rolling w/ the punches on this one, kudos
might be the earliest ive been to its alive
2:15 no mention of the garlic allicin?🥺
Always a fun & delicious time with Brad
Got Brad's book as a birthday present. Havent made anything yet but I am excited to.
Brad freaks out every time he comes across an automatic vacuum sealer….. which I think is the case with most vacuum sealers….
BRAD! First video I've watched of yours in a long time. Glad to be back! Where are you living now? I LOVE IT!
I've got a feeling that Brad is one of those ''just give me the slab''-guys
Love it….! Almost feels like life before you know what…..
Brad out here directing fly traffic! Lol XD
Cooking aside. Can we just admire his jewelry?! Love it!
I fold the open end of the bag over so I dont contaminate the sealing edge. I double seal both ends when I sous vide.
My dog, Charlie, is now super excited and I gotta take him outside.
Please editors, have mercy on us Epileptics and don't hit us with the disco lights 🙏🏼 I don't want to do one-person-Twister real quick in the middle of watching one of my favorite chefs 😁 (the other edits were hilarious!!)
Made these tonight for dinner tmrw, however i did throw a couple ribs on the pellet grill for myself tonight. OMG these are phenomenal!!! Definitely making these again and are gonna be a hit at the spring fishing camp.
Long live Brad the King 🤴!
Love the little fly at 6:28 😁
Brad, my Yearbook class will be taking their field trip in February. All I need is a permission slip and one jar of something fermented by you personally, and we would LOVE to have you come along. Just let me know.
YESSSS Everyone just adopts Brad for all their field trips XD I'm going to Arches National Park for a class next semester as well, and having Brad along would be a treat and a half XD
Brad is keeping this channel alive solo
YOOOOO this edit trick at 3:27 🤯🤯🥴😵
oh yes nearly forgot editor HOW DID YOU DO THAT!?
I love watching Brad!
i need to know why brad never went on field trips lmao
"You have any favorite field trips?"
"No, no I never got to go on any..."
....
....
"Yeajh."
This is gold. 😂😂
The editing in this is just pure gold.
Brad is my favorite person, remind me if my uncle Tim, legends you two are.
the spatula edit on the finger killed me.. i wasnt ready.
«It’s a New Mommy Bomb!» says the captioning❗️❗️❗️☺️😂🤣☺️😂🤣☺️😂🤣 (about the black bean paste)
Eating ribs wearing a white shirt. This gentleman has a level of confidence I lack.
Brad, this look you got going is awesome. The beard is the way to go. I would lose the stache and the. Your Golden bud!
People who don't know who Brad Leone is need to take a D-Tour and binch watch everything so they figure it out!
Hey Allie, that looked like a biology book... I'm a bio teacher! Here's my trick to remembering translation bc I saw DNA on your markers 🤣 "Cytosine & Guanine are in love forever, and Thymine is in love with Adenine forever, but when RNA polymerase comes around adenine cheats on T with Uracil" best of luck! Keep being a ray of sunshine.
The only thing bringing in views to this dead channel. Brad needs to spread his wings.
Nah they got André too
0:26 was magical
Brad's the only reason I still watch BA tbh
The only reason I ever started. I liked the Trying Everything with Delany too.
I can tell the editor had fun with this one🤣
Man, I'm so glad you managed to escape NYC. Now you just need to get out of the shackles BA has on you and go independent. Very happy to hear about the book, as well.
that intro 😂😂😂😂😂😂
Brad Brad Brad..omg I love ya ! Seriously when are you and Bill Murray making a movies??? 🎥💗💗💗💗💗
LOL THAT OPENING 😂 😂 😂 😂
Editor of this video needs a raise
Brad you and all your ribs got me so good
Braised some shortrib last week
Took it out and it slid off the bone :')
Reduced the stock to a gravy
Mint bud!
Pro tip: fold over the bag before loading and then the juice won't mess with the seal.
Brad works hard but his editor works harder
Brad , have you tried Tellicherry Black pepper corns ? My favorite . I will try mixing then with the pinks .
Duck drumroll killed me :D
The duck at the beginning *wheezes* the duckkk was on beat
Brad returns to form.
Bruh brad is like an energetic norm mc donald
this video made my day so much better
Heck yeah he's back
Mountain oysters = bull testicles
Mountain ribs = ???
They misidentified Salt as Pepa in their little Salt 'N" Pepa joke.
As much as I love brad and it’s alive, I feel like it’s never been the same since it’s started up again
Appreciate the Serbian 🇷🇸 Chef Knife. And as one who resides in NoTown (Fresno) I s always nice to see our our self same peppers in the mix …. the honesty Serrano’s are way better
0:26 VERY GOOD!
Glad I found your channel. I was watching on some other platform but for some reason stopped watching. Glad I'm back. Enjoyed the noodling episodes.
Hey Brad I am an ecologist and I just gotta say although autumn olive is a beautiful plant and produces some nice berries it is an invasive species in the. United States.
brad said they were invasive
Duck part 😂🥁
Are the recipes for this rib, the chicken, and the smoked fish in your new cookbook? I will definitely be buying it asap!
0:26 that's so cool
We need a Danny Riccardo & Brad Leone episode 🙏🙏🙏🙏🙏🙏 🇦🇺
Cooking in the woods with friends... A little mountain sous vide ribs lmao what.
Yes the most important piece of camping equipment. your sous vide machine.
You sous vide it before you go...
You a trooper brad !!
Now brad gets to go on field trips as his job
I have a pellet smoker and not long ago i made ribs on it. 225 for 5hrs and then seared on charcoal to caramelize the sauce. Came out great, when carving, a little juice shot out and burned me because they were that moist. Practically fell off bone.
Would you recommend using this marinade and smoking the ribs or chicken?
Loving these episodes in his yard! Vibe is WAY better than that stupid makeshift kitchen.
Elaeagnus umbellata the Autumn Olive 🫒
Very invasive where I am. When ever we see them in the woods we will grub them out
Omg, Brad, I love you!!!!
Looking even Italianer today with the blue sweater.