ADAM RAGUSEA'S NEW BBQ BRISKET IS INCREDIBLE!
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- Опубліковано 5 гру 2023
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I got humbled reacting to Adam Ragusea's new and improved Texas Brisket Recipe.
See @aragusea original recipe here:
• BBQ brisket and chicke...
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Music Credits:
All Other Music not listed below was produced by @ChrisDoughtyMusic
/ chrisdoughtymusic
Various from @KawaiSprite (FNF Soundtrack)
Various from Sonic Adventure 2
Various from Donkey Kong Country OST
Various from FFVIII OST
Various from @ludandschlattsmusicalempor6746
Various from Digimon World OST
Various from Super Dragon Ball Z OST
Various from Bomberman OST
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#react #bbq #antsbbqcookout - Навчання та стиль
As fun as it is to watch someone get something wrong, it's so much better to see them get it right against the odds.
Now Adam can ride off into the brisket sunset 🥹
There needs to be a collab. You, Adam, Chud, and Guga to make the everything but the kitchen sink brisket.
haha or those 3 and i can be the taste tester :)
what is kitchen sink brisket?
@@babayaga9102”everything but the kitchen sink” is an expression. Basically means that you would use every trick in the book, whether it’s needed or not.
guga impression is killing me 😂
Lol it's forever burned into my mind 😂
At 1:03. 😂😂😂
It was on the money 💰
One day, when I get a house, this is one of my personal goals - make a kickass bbq meal for my family and friends. Your videos constantly inspire me to do more.
thats awesome! glad to hear it :)
Another fantastic video. Informative, constructive and all around good vibes. Keep them coming!
Will do! Thanks :)
Ant - so tempted by this video I am using this technique today. I'll let you know how it goes. Thanks as always. ❤️
Been watching the channel recently since I’m going back home from college soon and will get the chance to cook brisket again! Keep it up!
I've been waiting for this for AGES!
Lol almost didn't do it, but wanted to give adam his props
I think you should try doing adam recipe again, i'm curious on seeing the result with the other part of the brisket cooked and i kinda wan to see if there is a way to improve it more
ua-cam.com/video/-1B-ykBla0s/v-deo.html :)
I finally see a huge grow in your subcribers, proud of ya buddy. Been Sub since 5k+ I guess :D
Appreciate you sticking around :)
Heritage was incredible during my road-trip... thanks for that recommendation.
np glad you enjoyed it!
if you want to block the radiant heating of the oven, you can probably stick big sheet pans on the top and bottom rack. Idk, never tried it
You would be a perfect guest for podcasts
I’m used to hearing the SA2 ost used as stock music but Bomberman gave me whiplash. Made me pretty happy though
Im just here to listen to the Sonic tunes. All serious Ant you did it again. Going to try this oven brisket this weekend and see how things turn out. Thanks for sharing brother!
Hey Ant quick question what's the best pellet or electric smoker that mimics the bark you can get on an offset the closest?
Camp chef Woodwind pro xxl for $800. If you want something sturdier fast eddy pg500. Any pellet that burns real wood in tandem with the pellet is gonna give you the best bark and flavor
@@AntsBBQCookout Thanks brotha I appreciate it. love the channel.
@@AntsBBQCookoutwait, does the woodwind pro XXL burn wood in addition to pellets?
yeah it has a drawer you add wood chunks to
I use baking sheets with wire racks and just soak them in water and soap overnight, and all the goop comes off, maybe with a little encouragement from a plastic spatula. Way better than filling your trash barrels with nasty one-time use pans.
Ant,
Great job! I am confused. Why would a brisket in the offset be able to be touched but not at the same temperature in the oven? Do you mean the brisket doesn’t reach the same external temperature as quickly?🤔
i have no idea, man. logically it doesn't make sense to me, but you can see it when you cook a brisket in anything but an offset, you can be running at 225F and the fat is bubbling and scorching hot to touch, but in an offset you can literally pick the brisket up with your bare hands running 300+. thats been my experience.
I believe it is about the external temperature. If i understand correctly theres always a discrepency between the cooking aparatuse temperature vs the surface of the meat's temp. So if your bbq says 250F the surface temp of the meat will be a lot lower. This is because the water evaporates all around the meat and creates a kind of force field hindering the temp to rise quicker. My guess is that the oven increases the surface temperature of the meat much faster than a bbq would at the exact same temp you're cooling. You can test this out using an infrared thermometer.
I saw this cooking science in another youtube video if i remembered which one ill link it.
I got the video where I found the info from. Theres another video that goes in more detail but I dint rermber who it was yet ua-cam.com/video/rxOJQjxKPiM/v-deo.htmlfeature=shared
Convection is not gentler, it actually disturbs the layer of moisture being released by the meat and increases the temperature at the surface of the meat compared to non-convection even when set to the same temp, you want to reduce your temps a bit to account for this when using convection.
Idk, not a scientist but I have definitely burned my fingers trying to lift a brisket in my oven running at 250F. I had that "offset" false sense of security
Listening to the background noise, and all I can think is “Oh, the forests of Timber sure has changed!”
haha memories of simpler times...
Holy shit I remember when you had like 500 subs 😂 cooking channels popped off this year
Wow that must have been a while ago hahaha
@@AntsBBQCookoutI want to say it was the hot Cheetos brisket 😂
Wow gotta delete that video 😂
That was an impressive Guga impersonation 😂
Bro, I shocked myself while I was doing it 😂
The main difference between one brisket and the other is the color grading of the video, take a look at the hands on both, in one they look yellowish and on the other they look pink, same happens to the Brisket 😊
i think color grading helped for sure, but no way was his old brisket even in the same dimension as the new one lol
Sonic adventure 2 ost I C U Ant ;) loved the vid!
so it was wrapped at the 4 hour mark and cooked for 9 hours in the foil?
yep it was
I love being a Texan.. h-town east side brisket ain't never gunna be in no oven with liquid smoke😂.. jk.. great video Ant.
hahaha gotta love youtube, home of the "bbq" oven brisket
Mans might actually be Guga’s son
Hahahahaha
Adam has quite the ego - so appreciate your handling of this video lol
I agree. 😆
It's best just to view him as the physical manifestation of Reddit
@@Propane_Acccessories 😄
React is back!
😤😤
Gotta disagree on the "no one wants to eat unrendered fat" comment. Especially with some smoky flavor that stuff is delicious.
That's wild hahahahha
A little is a nice texture contrast. A whole band of it is another matter.
Na.. it doesn't take 14 hours to cook a brisket. The long rest at 150 is the trick. After 8 hours you are over smoking it.
wow, interesting
Time really isn’t a meaningful measure here - internal temperature is. A 12-lb flat will cook faster than a 27-lb packer. I was surprised the brisket in this video was pulled at 194. I don’t usually feel/see doneness until around 203-205. And don’t forget a 2+ hour rest - essential!
Are you still gonna make this content?
not opposed to it lol its pretty fun
Never make a thumbnail like that again bruh that is horendous
I feel like we don’t realize the cooking influencers are also still learning cooking