I remember Good eats used to come on at 10 or 10:30 on the cooking channel. 11-12 year old me would always try to stay awake just to watch and inevitably fall asleep some time in the middle of the show. Good times
This is similar to my method, except I leave work angry, stop at the supermarket, grab any steak, throw it on the gas grill, finish two beers, grill it for three minutes on one side and 7 minutes on the other and blame the toughness on the cut of meat.
This is literally my dad’s technique. We give my mom the best one intentionally so she won’t complain about poorly-done steak. And even that piece is not good.
Great idea using the chimney as a broiler. I like to char thinner steaks such as skirt or hanger using the charcoal chimney with a wire rack on top. I use the same lump charcoal and can get a super crunchy sear on the meat.
Alton, you are the reason I got interested in cooking at a young age. My family hovered around the poverty level for the first 10 years of my life and we did not have much money. We ate whatever we could grow in our garden and having meat of any kind was a huge treat for our family. I started watching Good Eats when I was about 5 or 6 and I would save birthday money and spare change and every once in a while, I got to make one of your recipes. There was a ton of trial and error and straight up failure. But I kept at it and now I work as the lead cook for a nonprofit fly fishing organization in Montana. Anyway I just wanted to say thanks for teaching me how to cook and doing it in a way that is entertaining, informative, and fun!
I remember the good days when I was a teenager watching food network when it was about people actually cooking. I love watching your stuff and your voice is so soothing!
Y'alls QQ streams were paramount in my learning to cook on a more serious level. And after hearing your comments on Hot Ones why you shop so late at night really spoke to me. Now I know you'd be happy to see my shopping cart! Also it's really good to see you again!
The spike of joy I felt when I saw a new video from AB gave me the energy boost I sorely needed this evening. Hope you're doing well and I hope to see more from you soon
AB inspired me to take my love of food and science and depart my original life plan of chemistry teacher to that of professional cook. I still quote to this day, “ A custard is any liquid thickened by the coagulation of egg proteins.” Thanks for inspiring professional chefs,food scientists, passionate home cooks!!!
I met Alton in Louisville,KY at the convention center back in 2009-2010. He signed his cook book for me. Totally a class act. He’s one of the reasons I love to cook today.
I also use a chimney starter, but I Sous Vide the steak first. I found a grille that fits perfectly over the chimney starter. I just grill it for 30-45secs on each side and its perfect!!
OMG, AB... *gimme* That looks so good. I live in an apartment so I never get to BBQ *sigh* I can smell the aroma from Canada. I hope you, your Good Lady Elizabeth, and Scabs and Guillermo are well. We all miss QQ.
I have definitely cooked steaks on top of a chimney starter. Found some round grill grates at a local Indian Store for cooking nan and other flatbreads. Work great and even better for scallops! Thanks AB!
I see Alton’s face and immediately hear the Good Eats tune in my head. All the good feels🥰 I remember your steak method from long ago and ever since then, steak has never been intimidating. Thank you my favorite culinary professor💖
This probably isn’t the most reliable or efficient way to cook a steak but it’s a lot of fun and very Alton! Love seeing you back and hope to see you more!
Alton I’ve been watching good eats since I was child in the early 2000s. My family would hate when I got the remote because good eats took priority over everything lol. Your effort,energy and wisdom makes you the best at what you do and a hell of a teacher.
Get a really nice prime steak, check; age for 4 days in fridge w/ paper towels, check; lump charcoal, check; charcoal tower, check; oil the newsprint to aid ignition, sure, why not. I think I'll pass on cooking under the charcoal tower, because it appears to carbonize the steak's exterior rather than sear it, and I think I would like my steak a little rarer. It also doesn't scale (what if I was cooking 8 steaks?) This novel idea probably came from the extreme high heat broilers used in steak houses. The point of searing is to get a Maillard reaction, which is brown, not black. If you want the charcoal grill flavor, grill it over the charcoal, 5 minutes per side rotating at 2:30 for grill marks and avoiding potential fat fires. Otherwise, hard to beat the traditional method of pan searing and finishing in an oven, which also allows for a pan sauce. Always a fan of AB and his scientific approach.
Good to see you doing content again. Been using that chimney starter method to get salamander type temps since you showed this technique in one of the last seasons of Good Eats. As someone who used to cook steaks in a prime steakhouse this is as close as I've ever gotten to the sear I got from a 1000+ degree salamander and a big part of the flavor of a steak is in the sear.
@@innersquirrel He might have let it get a little hot, it shouldn't ever be black. But you can't see it, so it is harder to judge than in a salamander. You can trim any actual soot off if it doesn't brush off, some charcoal will fall onto the steak from time to time but as Alton said it is just carbon and is harmless and can be brushed off.
Looks pretty good! Got a pretty dark crust on there - I know someone like Guga who’s done a lot of experimentation with steak would definitely have some notes, but it looks like a solid way to get a medium cook.
Nice twist AB! I believe it was you, a few years ago, that taught me to sear ahi tuna on TOP of a charcoal starter. Also to smoke a pork butt in a cardboard box!
Huzzah! Mr Brown is doing videos again, and beautifully shot too. Was wondering if he would do more when I pre-ordered his upcoming book at the weekend.
Welcome Back, I need a dose of AB. Never cooked a Steak like that will have to give it a go. When this popped up I thought I had been missing some videos, but noticed it had been over a year since you posted any.
I've been rewatching all of Good Eats during mealtime again, and it's funny, comforting, and reassuring that everything he said in this video still exactly matches what he said in that show 20 years ago. The chimney starter, the lump charcoal, the newspaper, the oil, the method of cooking, all the same.
Doesn’t matter how many years pass. His voice. His advice. The nostalgia I get from this. All of it. I can never stop watching.
Everyone needs an Uncle Alton.
hes the best. i also watch his old videos for Thanksgiving every year as a tradition for me
I remember Good eats used to come on at 10 or 10:30 on the cooking channel. 11-12 year old me would always try to stay awake just to watch and inevitably fall asleep some time in the middle of the show. Good times
@@TheSASquatch830 they were so fun to watch back then
He's not only a great instructor but he's also part mad scientist with some of the gadgets that he built! Great show and I still watch reruns lol
This is similar to my method, except I leave work angry, stop at the supermarket, grab any steak, throw it on the gas grill, finish two beers, grill it for three minutes on one side and 7 minutes on the other and blame the toughness on the cut of meat.
I mean is there any other way to do it? that's exactly my technique too.
This is literally my dad’s technique. We give my mom the best one intentionally so she won’t complain about poorly-done steak. And even that piece is not good.
Great idea using the chimney as a broiler. I like to char thinner steaks such as skirt or hanger using the charcoal chimney with a wire rack on top. I use the same lump charcoal and can get a super crunchy sear on the meat.
Lump charcoal is the "one" thing he's picky about. Riiiiiight.
Yeah, I chuckled at that, lol.
well everyone already has a chimney charcoal starter laying around, I mean come on.
😆
@@tehpanda64There's only one unitasker allowed in AB's kitchen. 🧯
Dude I was gunna make the EXACT same post. Beat me to it.
Oh how I have missed Uncle Alton.
Our Tuesday nights haven’t been the same.
Now I want a steak for lunch
same for all three
agreed. i miss quarantine Kitchen...Hell I Still miss Cutthroat Kitchen
Ditto. Sigh
@@spikeybunny6577 Hey spikey!
miss qq as well.
Alton, you are the reason I got interested in cooking at a young age. My family hovered around the poverty level for the first 10 years of my life and we did not have much money. We ate whatever we could grow in our garden and having meat of any kind was a huge treat for our family. I started watching Good Eats when I was about 5 or 6 and I would save birthday money and spare change and every once in a while, I got to make one of your recipes. There was a ton of trial and error and straight up failure. But I kept at it and now I work as the lead cook for a nonprofit fly fishing organization in Montana. Anyway I just wanted to say thanks for teaching me how to cook and doing it in a way that is entertaining, informative, and fun!
I can relate. Good Eats was the reason I decided to go to culinary school. The science of cooking is one of the most interesting things to me.
what a great story!
Same
Great to see you producing content again Mr Brown! I hope you and yours are doing amazing
I love that he uses a Sears stopwatch as he Sears the steak. 🥩
HA, nice catch
He even sears the STEAK.
@@stevenhaas9622 crap! Good catch. Edited. Thank you.
Well Done. Not the steak, your eyes.
Alton, you're my absolute favorite! Please bring back QQ!!¡
"The one thing I'm really picky about," he says. The *_ONE_* thing. Yeah. Alton, you know we’ve _seen_ your shows and videos, right? 😜
Best line for sure. 😂 Legend
My GOAT showed his head again lol. Thanks for taking me and my wife from culinary newbies in the late 90s to the cooks we are today!
Welcome back professor 😊... You have been sorely missed.
You and Elizabeth are missed. Thanks!
Best celebrity chef ever, as kid I would watch good eats and practice recipes
Bring back QQ, thank you.
❤🎉 yes!!! please bring it back!
Those streams are like a public service. Even after quarantine.
I remember the good days when I was a teenager watching food network when it was about people actually cooking. I love watching your stuff and your voice is so soothing!
I loved this. Love the simplicity, the lighting, and the laidback feeling of the video pacing and speech.
I could listen to AB talk about cooking all day. So miss good eats.
Missing QQ!! “Orson Welles crossed with SpongeBob SquarePants”!!!😂
Need QQ back. Love everything you do!
Oh Alton and Elizabeth, why have you left our lives?? 😢
Who Elizabeth
@@MbisonBalrog His wife. 🙂
Y'alls QQ streams were paramount in my learning to cook on a more serious level. And after hearing your comments on Hot Ones why you shop so late at night really spoke to me. Now I know you'd be happy to see my shopping cart!
Also it's really good to see you again!
Great to see you again! I’m gonna pull out the ol’ Weber and chimney and have a go at this.
Thank you for existing Alton Brown. You are a culinary champion, with the wit to boot.
Cheers.
The spike of joy I felt when I saw a new video from AB gave me the energy boost I sorely needed this evening. Hope you're doing well and I hope to see more from you soon
The GOAT. Didn’t realize I had a culinary hero. But here he is.
AB inspired me to take my love of food and science and depart my original life plan of chemistry teacher to that of professional cook. I still quote to this day, “ A custard is any liquid thickened by the coagulation of egg proteins.” Thanks for inspiring professional chefs,food scientists, passionate home cooks!!!
I'm pretty sure that I learned the difference between ice cream and frozen custard from watching Good Eats.
Among many other life lessons about food.
Joy! It's so good to see you again. You sparked my love of cooking, and I enjoy watching your content. Thank you!!! ❤❤❤
Still love you, AB. You totally changed the way i looked at coming when i was younger and it was so great. Glad to see you're still cooking
We have all missed you so much!!!!
This was incredible, I loved this, I’m not even a Steak guy but just seeing AB do what he does best puts a big stupid grin on my face.
I remember AB's "Good Eats" demonstration of cutting against the fibers. He used garden hoses and it made things really clear.
I sous vide to 125 then sear on top of the charcoal starter. Perfect every time!
I met Alton in Louisville,KY at the convention center back in 2009-2010. He signed his cook book for me. Totally a class act. He’s one of the reasons I love to cook today.
Been watching you for seems like 25 years. Learn something every time. You are the man sir!
You two got me through lockdown.. for which I shall forever be grateful.
Oh please, Alton Brown! Bring us QQ for this porterhouse steak! 🥩
Learned this method from AB years ago and still my go to.
Good eats was the reason I got into cooking when I was a kid. Thanks Alton!
I still use a ton of ABs advice when cooking. He’s the reason I can’t eat steaks at restaurants anymore, he trained me so well.
Thanks so much Alton for keeping us entertained for years on end. You should be inducted into a hall of fame of some sort!
I also use a chimney starter, but I Sous Vide the steak first. I found a grille that fits perfectly over the chimney starter. I just grill it for 30-45secs on each side and its perfect!!
I will try this- I did the very hot cast iron in stove method you published years ago and that had a wonderful outcome.
OMG, AB... *gimme* That looks so good. I live in an apartment so I never get to BBQ
*sigh* I can smell the aroma from Canada.
I hope you, your Good Lady Elizabeth, and Scabs and Guillermo are well.
We all miss QQ.
"Not motor oil!" Thank you for saving us from ourselves.
Nice to see you again, Alton. We miss Good Eats even if it was very demanding, it's why you were the best and everyone's favorite.
I have definitely cooked steaks on top of a chimney starter. Found some round grill grates at a local Indian Store for cooking nan and other flatbreads. Work great and even better for scallops! Thanks AB!
I see Alton’s face and immediately hear the Good Eats tune in my head. All the good feels🥰 I remember your steak method from long ago and ever since then, steak has never been intimidating. Thank you my favorite culinary professor💖
This probably isn’t the most reliable or efficient way to cook a steak but it’s a lot of fun and very Alton! Love seeing you back and hope to see you more!
Alton I’ve been watching good eats since I was child in the early 2000s. My family would hate when I got the remote because good eats took priority over everything lol.
Your effort,energy and wisdom makes you the best at what you do and a hell of a teacher.
Mr Brown, you are my favorite chief. Thank you for the information and video.
Get a really nice prime steak, check; age for 4 days in fridge w/ paper towels, check; lump charcoal, check; charcoal tower, check; oil the newsprint to aid ignition, sure, why not. I think I'll pass on cooking under the charcoal tower, because it appears to carbonize the steak's exterior rather than sear it, and I think I would like my steak a little rarer. It also doesn't scale (what if I was cooking 8 steaks?) This novel idea probably came from the extreme high heat broilers used in steak houses. The point of searing is to get a Maillard reaction, which is brown, not black. If you want the charcoal grill flavor, grill it over the charcoal, 5 minutes per side rotating at 2:30 for grill marks and avoiding potential fat fires. Otherwise, hard to beat the traditional method of pan searing and finishing in an oven, which also allows for a pan sauce. Always a fan of AB and his scientific approach.
Very nice! I've cooked on top the chimney, never thought to cook under! Thanks for sharing!!
I just think you’re the best AB been watching you for years
Thank you..AB. You are an awesome teacher. ❤❤❤
Great inspiration, been watching u for 10+ years. TY
Thanks Alton, fun to watch new methods of cooking steak. Also enjoyed the use of a Sears stop watch, nice touch
Miss you papa Brown
Good to see you doing content again. Been using that chimney starter method to get salamander type temps since you showed this technique in one of the last seasons of Good Eats.
As someone who used to cook steaks in a prime steakhouse this is as close as I've ever gotten to the sear I got from a 1000+ degree salamander and a big part of the flavor of a steak is in the sear.
Is it actually good? In the video it looks burnt.
@@innersquirrel He might have let it get a little hot, it shouldn't ever be black. But you can't see it, so it is harder to judge than in a salamander. You can trim any actual soot off if it doesn't brush off, some charcoal will fall onto the steak from time to time but as Alton said it is just carbon and is harmless and can be brushed off.
Looks pretty good! Got a pretty dark crust on there - I know someone like Guga who’s done a lot of experimentation with steak would definitely have some notes, but it looks like a solid way to get a medium cook.
Glad to see you're back, we've missed you.
Welcome back! I enjoy this format
@ 3:16 watching on silent so I could be wrong but I can just hear him say “your patience will be rewarded.”
Looking good AB. Been watching your skits, shows and of course, ICA since 2006.
I love lump charcoal and this cooking method is a game changer ! Love it !
Holy smokes a new video! Is AB scratching an itch here or can we expect more content? Please please please, give us more!! 🙏
Nice twist AB! I believe it was you, a few years ago, that taught me to sear ahi tuna on TOP of a charcoal starter.
Also to smoke a pork butt in a cardboard box!
Huzzah! Mr Brown is doing videos again, and beautifully shot too. Was wondering if he would do more when I pre-ordered his upcoming book at the weekend.
Brilliant as always, charcoal broiler. Would love some more Q.Q.
Been using a chimney starter since you introduced us to your methods and tools way back when. Glad to see you back.
Blessed Be from Tennessee. )O(
This is fantastic. Thanks for the insight, as always!
I've been watching you for years and I love you. You bring joy to my life. You're funny. You're amazing person and I love your wife.
Greetings from Croatia! Great to see a new video!!!
Good to see you back for sure.
I watched alot of Mr Browns back in the 90s. He’s a great teacher.
Love the hair! Always love seeing people reembrace it.
Welcome back old friend!
Oh, Mr Brown, Thank you for bestowing upon the General Public another another treasure of cooking pleasure.
Miss you Alton, don’t be a Stranger.
So happy to see you back, fine sir!!!!!!
Please keep it coming! 41k views in 1 day means you've been missed!
Never saw the chimney used like that before. I have to try it! Thank you!! 😊
I don't know which I enjoyed more, the steak preparation or that glorious Sears stopwatch.
This is really interesting. I'm definitely trying it this weekend. Thanks Alton!!!
Always good to hear some tips from the GOAT.
I remember when you showed us this on your old Food Network show. I've been using it ever since and it always comes out great!
Great to see you back, AB. We really missed you!
This was fun! Thank you AB.
Why shoot the video like this tho? or is it supposed to be a short?
UA-cam's "shorts" format are horrible for seeing detail. That was beautifully shot & a feast for the eyes.
Portrait mode suits the tall, narrow subjects featured heavily in the video-- seated person, chimney starter, wine glass.
Happy to see you back. Missed your videos 😊
Welcome Back, I need a dose of AB. Never cooked a Steak like that will have to give it a go. When this popped up I thought I had been missing some videos, but noticed it had been over a year since you posted any.
Good to see you, AB
I've done many chimney steaks
Thank you for that and all you do.
Rock on
Going to have to try this. Look amazing. As always
Welcome back.
Good to see you again.
Yeah! its so good to hear from you again. We've missed you so much.
This man saved the chimney starter industry.
The expression "the kid's got talent" comes to mind...
😆 I hadn't heard that one in a while nice placement!
You have no idea how happy I am to see you again in my video feed!
It's great to see you again. I've been watching your content since I was a teenager. I hope you keep on bringing out new content
...So we're just burning it now, huh?
I've been rewatching all of Good Eats during mealtime again, and it's funny, comforting, and reassuring that everything he said in this video still exactly matches what he said in that show 20 years ago. The chimney starter, the lump charcoal, the newspaper, the oil, the method of cooking, all the same.
So glad to see you back AB!
Thank you for specifying that lump charcoal should be used.
This is really cool. I want to try it now (will pobably use binchotan or ogatan or similar charcoal, just fancy lump charxoal basically).