I have to tell you thank you for not falling into the trend of all the other cooking channels and turning into weird entertainment shows traveling the country and reviewing every fast food item in the country. Joshua Weissman is what got me cooking 3-4 years ago, but you are now making content like he used to... but better. Never change. Your content is the best!
I agree mostly. I do like travel channels so I like when some chefs do travel, but just watching Brian do what he does just hits differently. Brian makes so many dishes I'd never think or desire to make, even as a chef, and he does so making me want to try them ALL. Never in a million years what I even make spaghetti the way he did once, I gave it a try and it was probably one of the best I've ever made, and I have made spaghetti 1,000 times!
Plus Brian doesn't make ridiculous elevated fine dining meals with exotic ingredients and specialty tools like many UA-cam chefs. I just want to learn new recipes I can do with my basic tools and ingredients I already have!
I really appreciate the handmade instructions! I live in Tokyo and don’t want to spare any valuable kitchen space for a blender. ❤ edited to add: Thanks for the non-grill instructions too!
Cannot overstate how appreciated it is to not only give a multitude of good, reasonable alternatives, especially to expensive equipment and tools, but to have actually filmed DOING it and demonstrating the differences in the end result. That's a level of effort you just don't see from anyone else and that being a consistent element of Brian's content is one of the reasons I never skip a video.
something you might find handy is an immersion/stick blender. theyre usually small enough to tuck away somewhere, but still have fairly comparable blending ability to a regular blender for most not-frozen things
As a side dish, you could make some jasmine rice. After the rice is done cooking, but still hot, stir in the remaining marinade. I think this would pair well with any meat, and any of the three marinades. Also, great episode Bri. The three marinades look delicious, unique, and well balanced. I really appreciate that you give alternate instructions for people without a blender or a grill. I also like how you always explain why you do certain steps; like with the separate salting. You're not just teaching us a recipe, you're adding to our base layer of cooking knowledge.
I really love the options to prepare this marinade. Some people don't own a blender or don't want to pull it out. If they pull it out, it means they have to clean it.
The only thing I can think of is to add is a "pair with (insert your video of side(s) here)" type thing for those without that thought capacity. I'd say more server it over (X) than a side.
For those with out a blender a one quart deli container and stick blender work great. Cut a paper plate for a splash guard or cover with a towel to not wear it! Great trio of recipients. Will be making all three this week!
Thank you!!!! I love the pacing and simplicity of these videos. So easy to reference multiple times a week for real-life cooking. Perpetually grateful and happily fed, a full time college student working 30hrs a week
I used the second marinade with chicken thighs. BBQ'd them and put them on softshelled tacos with some grilled spiced corn. Might be the best tasting thing I have made personally. Love these trio videos.
I love having a fridge stuffed full of healthy, delicious sauces/marinades that are easy to use at a moment's notice and make me look like a straight BEAST in the kitchen. Thanks for the new inspiration!
What I really appreciate besides the awesome flavor of ANYTHING I've made from your recipes is the timing of the recipes. They fit the season and don't drop on the day of (e.g. Christmas cookie recipe on Christmas Day). Thank you for being considerate of that! (written as I drooled on my keyboard)
Thank you so much for providing non-blender and non-grill alternatives. So many channels use difficult cooking methods different from the everyday common use. Thank you for making your recipes so accessible !
Thank you for all the alternatives! And just your content in general. I spent so much money eating out, but your recipes have helped me save money and they taste delicious ❤
I love your video’s because you move along and really give us a lot of info in a short time! Bravo! Thank you, keep doing them! The salad dressings and the marinade video were excellent!!
Dude, from a fellow Bri, those marinades are DOPE. My boys (6 and 8) and I made them together and we couldn't stop eating straight marinade with a spoon. We did manage to eventually stop and saved some for the chicken we used with them. All insanely delish. Nice work.
There's a ton of flexibility with these sauce-er-ades too. Swapping cilantro for the parsley and some other things makes the first closer to a chimi style... Lots of options to customize the second and third ones too. Great content Bri.
I made the Aromatic Curry Marinade along with rice and a cucumber salad. It was pretty good. My boyfriend likes it more than me, I think because he likes turmeric more than me. It was easy and tasty enough that I would make it again, but I would use more ginger and less turmeric, possibly leave it out all together and just use whatever is in the curry powder mix.
Hey Bri, for the spicy and aromatic marinades, you added onions and garlic to the blender. I've found that whenever I blend onions, they turn bitter and ruin the whole thing so I've been scared to blend onions since. I think it's because alliums have some sort of compound they release that comes out when they get chopped a lot. But I've seen you and countless others blend onions without seeming to have any problems. Any idea what may be causing this? Is it the onions I'm buying perhaps? And what can I do to counteract this, other than just hand chopping or grating them? Would appreciate if you have any insights on this! Thanks!
Not sure why, but when making hummus you can avoid this but starting to blend the garlic in the lemon juice before adding everything else. Id bet it works with that vinegar too.
I would love to see a video about how you maintain your propane grill! Im having a hard time figuring out how to clean the grill without demolishing the patina. And just using an onion like everyone says isn’t cutting it.
Just did your aromatic marinade for pork steaks instead. Holy hell that was great! The only substitute I had to make was lemon juice instead of lime, as limes are out of season in Australia and very expensive.
I store my avocado oil in the fridge so I can easily use it for sauces in the blender without it heating up too much. You should try an experiment with both room temp and fridge for the same time, you'll fine the fridge one tastes way better due to the lack of heat impacting the sauce
idk if you've already made a video like this, but it would be interesting if you made a whole list of all the ingredients you always have in your kitchen
Try a pure olive oil instead of extra virgin, I think pure is 3rd press and has less bitternes and pepper flavor but I do like avocado oil too as a neutral flavored oil
How do you come up with these?! I have always loved your recipes, and have been trying to learn as much as I can to be able to make my own some day. Is there a source of inspiration for each? I am curious how you do your research!
Hey Bri, I like to buy chicken in bulk, could I marinade any of these and then freeze in vacuum sealed bag? How long do you think it would freeze for? Thanks
Great video Would use a mortar and pestle for these be a good alternative? Seems like a good balance between blending and hand working it, leaning towards rustic
Awesome vid, Bri! Im actually gonna give the fresh herby marinade a try this very weekend! One question about the spicy marinade, and this actually goes for anyone who knows the answer. Can you make the spicy marinade without the honey or any added sweetnes? I come from a family that refuses to eat anything sweet in a dish that's "supposed to be savory". I do enjoy dome BBQ sauce here and there but only if it's not too sugary and sweet. Would this marinade work just as well if I don't put any honey in? Or maybe like 5 grams instead of 50?
Totally! You'll just have to make sure the other flavors are balanced. I'd recommend going with the blended marinade in this case, as the onion's natural sweetness can come through more.
you can omit the honey, but the final product isn't sweet at all. it's still very much savory. the honey just helps with balance. I bet your family won't even know it's in there.
@@BrianLagerstrom really? Wow, that's surprising, I thought it would be very sweet with 50 grams of honey. But I'll make sure to add at least a bit then, maybe even 15-20 grams and see if anyone says it's too sweet. Really appreciate your videos, details and the fact that you even reply and give advice in the comments!
I really appriciate that you also included meatless options. I would really like to be in every video. Just some site note what meat can be substituted for.
More work than tofu, but seitan would be a better vegan protein for the spicy marinade. You could probably even knead some of the marinade into the seitan dough itself.
What is curry powder? There are about 30 different of curry powders at my local shop. What's in this one? or what brand is it so I can look what's inside, looks like more Tumeric on the color.
Hey Bri, at 1:19 you said the marinade should have a bright green pee color. I'm no doctor but I don't think your pee should be green I would talk to a health professional about that.
366 likes is shameful - this is one of the best cooking tutorials I've seen. I like a lot of your content, but simple and amazing (and flexible) recipes like this are what keep me coming back.
I’m really impressed with your commitment to the part of your audience that don’t have blenders/standmixers. Way to keep it all accessible!
I was literally in the middle of googling marinade recipes when i saw this. Youve really got your finger on the pulse
Glad I can provide
Haha thanks
it's definitely a marinade year
I have to tell you thank you for not falling into the trend of all the other cooking channels and turning into weird entertainment shows traveling the country and reviewing every fast food item in the country. Joshua Weissman is what got me cooking 3-4 years ago, but you are now making content like he used to... but better.
Never change. Your content is the best!
I agree mostly. I do like travel channels so I like when some chefs do travel, but just watching Brian do what he does just hits differently. Brian makes so many dishes I'd never think or desire to make, even as a chef, and he does so making me want to try them ALL. Never in a million years what I even make spaghetti the way he did once, I gave it a try and it was probably one of the best I've ever made, and I have made spaghetti 1,000 times!
Plus Brian doesn't make ridiculous elevated fine dining meals with exotic ingredients and specialty tools like many UA-cam chefs. I just want to learn new recipes I can do with my basic tools and ingredients I already have!
@@DrakeMCMXCII Yeah another reason why he's become my #1 UA-cam chef. Plus he just seems like a down to earth relatable guy.
I see what you did there
Whats wrong with travelling around ?
I really appreciate the handmade instructions! I live in Tokyo and don’t want to spare any valuable kitchen space for a blender. ❤
edited to add: Thanks for the non-grill instructions too!
Mortar and a pestel works too for all the things above, its my tried and tested analog alternative for blenders.
Cannot overstate how appreciated it is to not only give a multitude of good, reasonable alternatives, especially to expensive equipment and tools, but to have actually filmed DOING it and demonstrating the differences in the end result.
That's a level of effort you just don't see from anyone else and that being a consistent element of Brian's content is one of the reasons I never skip a video.
something you might find handy is an immersion/stick blender. theyre usually small enough to tuck away somewhere, but still have fairly comparable blending ability to a regular blender for most not-frozen things
As a side dish, you could make some jasmine rice. After the rice is done cooking, but still hot, stir in the remaining marinade. I think this would pair well with any meat, and any of the three marinades. Also, great episode Bri. The three marinades look delicious, unique, and well balanced. I really appreciate that you give alternate instructions for people without a blender or a grill. I also like how you always explain why you do certain steps; like with the separate salting. You're not just teaching us a recipe, you're adding to our base layer of cooking knowledge.
I like your channel because not alot of fluff. Just straight to the recipes.
I really love the options to prepare this marinade. Some people don't own a blender or don't want to pull it out. If they pull it out, it means they have to clean it.
"Secret's in the sauce" as they say. Thanks Brian for 3 new ones !
The only thing I can think of is to add is a "pair with (insert your video of side(s) here)" type thing for those without that thought capacity. I'd say more server it over (X) than a side.
I like how you structure your videos to perfection!
That peanut butter one would go crazy with some cilantro and chili crisp on noodles
It seems very reminiscent of the peanut dressing from one of the Big Ass Salad videos.
For those with out a blender a one quart deli container and stick blender work great. Cut a paper plate for a splash guard or cover with a towel to not wear it! Great trio of recipients. Will be making all three this week!
DUDE! You gave me a substitute for Gochugong! I have been looking FOREVER because there are ingredients in it that my kids are allergic to. THANKS!
Same, freaking thing is impossible to come by in my country
Thank you!!!! I love the pacing and simplicity of these videos. So easy to reference multiple times a week for real-life cooking. Perpetually grateful and happily fed,
a full time college student working 30hrs a week
I used the second marinade with chicken thighs. BBQ'd them and put them on softshelled tacos with some grilled spiced corn. Might be the best tasting thing I have made personally. Love these trio videos.
I love having a fridge stuffed full of healthy, delicious sauces/marinades that are easy to use at a moment's notice and make me look like a straight BEAST in the kitchen. Thanks for the new inspiration!
Thank you so much for explaining your reasons for putting in/holding back certain ingredients! This is so informative!
What I really appreciate besides the awesome flavor of ANYTHING I've made from your recipes is the timing of the recipes. They fit the season and don't drop on the day of (e.g. Christmas cookie recipe on Christmas Day). Thank you for being considerate of that! (written as I drooled on my keyboard)
Thank you so much for providing non-blender and non-grill alternatives. So many channels use difficult cooking methods different from the everyday common use. Thank you for making your recipes so accessible !
Thanks so much for including the veggie and non-mixer options!
Thank you for all the alternatives! And just your content in general. I spent so much money eating out, but your recipes have helped me save money and they taste delicious ❤
I love your video’s because you move along and really give us a lot of info in a short time! Bravo! Thank you, keep doing them! The salad dressings and the marinade video were excellent!!
Dude, from a fellow Bri, those marinades are DOPE. My boys (6 and 8) and I made them together and we couldn't stop eating straight marinade with a spoon. We did manage to eventually stop and saved some for the chicken we used with them. All insanely delish. Nice work.
Loved the variety in this video, especially the non-blender versions of the marinades!
There's a ton of flexibility with these sauce-er-ades too. Swapping cilantro for the parsley and some other things makes the first closer to a chimi style... Lots of options to customize the second and third ones too. Great content Bri.
I made the Aromatic Curry Marinade along with rice and a cucumber salad. It was pretty good. My boyfriend likes it more than me, I think because he likes turmeric more than me. It was easy and tasty enough that I would make it again, but I would use more ginger and less turmeric, possibly leave it out all together and just use whatever is in the curry powder mix.
Bri... you're perfect! Thank you for the great recipes.
You helped me become a better home cook this year. Thank you Brian!
Hey Bri, for the spicy and aromatic marinades, you added onions and garlic to the blender. I've found that whenever I blend onions, they turn bitter and ruin the whole thing so I've been scared to blend onions since. I think it's because alliums have some sort of compound they release that comes out when they get chopped a lot. But I've seen you and countless others blend onions without seeming to have any problems. Any idea what may be causing this? Is it the onions I'm buying perhaps? And what can I do to counteract this, other than just hand chopping or grating them? Would appreciate if you have any insights on this! Thanks!
Not sure why, but when making hummus you can avoid this but starting to blend the garlic in the lemon juice before adding everything else. Id bet it works with that vinegar too.
Absolutely adore that you included hope to do this without a blender! Thank you!!!
It’s cute watching you and your SO sip a Armra smoothie! Thanks for the info about salting before marinading!
Huh... I've always liked the taste & texture of parsley stems 😕
Is it possible that curly parsley is different?
Same here! Does anybody know?
I would love to see a video about how you maintain your propane grill! Im having a hard time figuring out how to clean the grill without demolishing the patina. And just using an onion like everyone says isn’t cutting it.
great recipes, that last one will definitely be something I add to my cooking rotation!
Made the herby sauce last night and had it for dinner and then for dinner again today. It was amazing! I think it would be killer on pasta too.
I did not know this about parsley stems!! That explains a lot!😂
These look great. I love the combination of ingredients in the peanut butter marinade. Perfect for chicken thighs and shrimp. Love 💕
Nice recipe for Shrimp!! I got tired of only finding videos of the combinations of Garlic Lemon Butter shrimp lol
Just did your aromatic marinade for pork steaks instead. Holy hell that was great! The only substitute I had to make was lemon juice instead of lime, as limes are out of season in Australia and very expensive.
You're sauces are the best! Thank you so much for all the great tips about herbs in a marinade. So enjoying your tzatziki, it goes on everything!
the green sauce is delicious!
Stick blenders work great and are dead easy to clean.
Found some great grill options for this weekend!
I store my avocado oil in the fridge so I can easily use it for sauces in the blender without it heating up too much. You should try an experiment with both room temp and fridge for the same time, you'll fine the fridge one tastes way better due to the lack of heat impacting the sauce
This is one of your best videos! Such great ideas.
Thanks for giving the alternative processes. :)
Love videos like these, so versatile and tasty. Thank you!!
idk if you've already made a video like this, but it would be interesting if you made a whole list of all the ingredients you always have in your kitchen
Whoa. I remember when Brian had about 300 subs. Well done m8!
Try a pure olive oil instead of extra virgin, I think pure is 3rd press and has less bitternes and pepper flavor but I do like avocado oil too as a neutral flavored oil
I can't wait to try all of them - thank you!
always great content, the last marinade is basically the Americanized Pad Thai sauce.
Oh man that one glass two straws shot got me good.
This is a great video. Up there with the potato salad video. Great work B
The first one would be great as a drizzle on a pizza like a margarita
How do you come up with these?! I have always loved your recipes, and have been trying to learn as much as I can to be able to make my own some day. Is there a source of inspiration for each? I am curious how you do your research!
Hey Bri, I like to buy chicken in bulk, could I marinade any of these and then freeze in vacuum sealed bag? How long do you think it would freeze for? Thanks
I don’t know why but this video really makes me want a peeking duck recipe. I feel like it’d be a really cool addition to your catalog @Bri
More more more marinades please.
just made chicken thighs with the curry marinade-siiiiiiiiick
Great video
Would use a mortar and pestle for these be a good alternative?
Seems like a good balance between blending and hand working it, leaning towards rustic
You didn’t have to eat the stems on camera, but you did that. You did that for us.
Needed this. Thank you!
I want to try all of these.
I Love these videos so keep them coming 👍
Awesome vid, Bri! Im actually gonna give the fresh herby marinade a try this very weekend!
One question about the spicy marinade, and this actually goes for anyone who knows the answer. Can you make the spicy marinade without the honey or any added sweetnes? I come from a family that refuses to eat anything sweet in a dish that's "supposed to be savory". I do enjoy dome BBQ sauce here and there but only if it's not too sugary and sweet. Would this marinade work just as well if I don't put any honey in? Or maybe like 5 grams instead of 50?
Totally! You'll just have to make sure the other flavors are balanced. I'd recommend going with the blended marinade in this case, as the onion's natural sweetness can come through more.
you can omit the honey, but the final product isn't sweet at all. it's still very much savory. the honey just helps with balance. I bet your family won't even know it's in there.
@@dheebthalakshmi905 alright, awesome, thank you for advice!
@@BrianLagerstrom really? Wow, that's surprising, I thought it would be very sweet with 50 grams of honey. But I'll make sure to add at least a bit then, maybe even 15-20 grams and see if anyone says it's too sweet. Really appreciate your videos, details and the fact that you even reply and give advice in the comments!
Have you tried getting a new family? 😂
So are these more marinades or more like a wet seasoning rub? Is there really a difference at the end of the day?
As someone who is allergic to onions. Would I need to substitute anything for them or just omit them from the recipe?
How to cook the skirt steak without a grill? Broil, or most likely cast iron or carbon steel?
I really appriciate that you also included meatless options. I would really like to be in every video. Just some site note what meat can be substituted for.
for the third marinade, what would be a good subsitute for the peanut butter? anaphylaxis isn't for me :)
Thanks Bri!
Love your channel! Suggestion: I would love a poolish-based pizza recipe
His New York style pizza from 3 years ago has a poolish!
@@kathleenshops thanks! I sifted through past videos looking for one, but I didn’t go back that far.
More work than tofu, but seitan would be a better vegan protein for the spicy marinade. You could probably even knead some of the marinade into the seitan dough itself.
I'm guessing the herby marinade would also work in a mortar and pestle?
I need to know where to get the cbd sparkling water thats a game changer
Is there a substitute for the basil leaves? I'm not a big fan of the flavour, but love the recipe otherwise.
And some body grooving at the end. Right on 👍😎
Herb one came out very salty to my taste but its good
How much of this can you make in batch /store in the fridge?
add an asain pear and a Kiwi to that hot one and it works wonders on that skirt steak
“5 if you want it peanut buttery… as hell.”
Great delivery, Bri. Genuinely laughed out loud.
What is curry powder? There are about 30 different of curry powders at my local shop. What's in this one? or what brand is it so I can look what's inside, looks like more Tumeric on the color.
Fantastic, many thanks!
I never realized blending olive oil made it bitter. This is a great, uncommon tip.
Just turned the grill on for some sweet peanut buttery marinaded shrimp. Let’s go!
Update: OMG 🎉🎉❤
Brian my man you gone done it again
Liking and commenting to keep the algorithm on track. No idea what its issue is man.
Peanut butter substitute for the last one? For the nut allergic
The Salt from the Marinade doesnt Go into the meat because youre marinting the meat not long enough 😄 try at least over Night if not 24h
OR... Salt for 10 minutes, then marinade for 30 - 60 minutes seems to do fine too. 😉
"if you don't have a microplane..." buy one! it is amazing.
Hey Bri, at 1:19 you said the marinade should have a bright green pee color. I'm no doctor but I don't think your pee should be green I would talk to a health professional about that.
He was talking about peas like the vegetable...
@@monique9225r/whoosh
You beat me to it lol
Can I substitute ginger paste in the Asian one?
Great recipes, as always!
Amazing video !
Love the content, thank you!
366 likes is shameful - this is one of the best cooking tutorials I've seen. I like a lot of your content, but simple and amazing (and flexible) recipes like this are what keep me coming back.
Which of these would pair with fish?
3:45 is that a CBD infused sparkling water?
Idk. Maybe, but junkies see what they want everywhere and hope everyone partakes
You got a greek yogurt marinade for lamb?