Bought your cookbook, as the first cookbook from a contentcreator or similar. And it's amazing. Thanks to you living in Australia, and using the proper measurements (Metric), it's a blessing for a Swede to use. It was a bit scuffed from delivery, but I think we can blame the Dutch for that. All in all, a proper good cookbook that's already seen some recipes used. Massive thanks and merry christmas from Sweden Andy and team!
Actually yes. It gets very hot where I live. I much prefer to bbq in the cold than when it's 115 degrees outside... that's F for our non "freedom" units friends
Been in the business for about 20 years and I'm currently exec chef at a fine dining Steakhouse and can confirm that your temperatures are correct. In the restaurant we intentionally undercook by just a hair in order to minimize recooks (bumping up a tad is way easier and more cost effective for the restaurant than to cook a new one) so we'll pull steaks off the grill around 110 to 115f for med rare, but that's with our safety margin built in. You're saying 50c which is 122f and after carryover cooking during the rest will come somewhere between 125 and 130f depending on the size of the steak. Perfect med rare. ACTUAL med rare. Not the cooking show nonsense where they say what temp they like to cook at and just call it med rare because that's what people want to hear
Thank you for doing that Tri-Tip justice. I was raised in Santa Maria, CA the birth place of Tri-Tip BBQ where they are cooked over an open pit BBQ using red oak, low and slow. People over season them, over cook them, cook them too hot and then slice them wrong and wonder why their meat was so tough. Salt, pepper, garlic is all that is needed. Low and slow is the way to go. Slice against the grain. Delicious!
My favourite is a "poulet boucané" as we say in martinique. Open up à whole chicken like you did in the beginning. We do a marinade: lime, chili, garlic, thyme, chive, cane sugar, red onion, salt pepper and a bit of water. Then later you use a dying fire or an undirect one and but sugar cane bits in the flame (the actual plant, it's the best smoke I've had with vine sticks) and cover it to let it smoke. Insanely good
Terrific, envy inducing video (winter up here!). Tri-Tip is popular throughout the US, but was a California cut early on. The one you have is generous - THICK the whole length. The ones here tend to taper down quite a bit, so you end up with a range of doneness - which is good if you have different guests. Loving the Back of House channel, more folks should head over.
Oh yes! Because it has become so hot and dry here in Sweden, many of us aren't really keen on BBQ'ing on charcoal. But a gasgrill is certainly an idea! This video is excellent for me to learn how to do this!
Thanks for sharing your thoughts! I felt these videos were a bit long for every day, but they are starting to grow on me. And I appreciate the difference between you and babe. They both fit. For me, the sweet spot for these is this 10-15 tineframe.
Sorta agree. But this video was about tips, tricks, techniques. He cooked meat, Sweet Potatoes', I think corn and Pineapple for dessert. Challenging to do in 15 minutes.
love your work chef. i know the corn is elote inspired, so for those who'd like to do it more like how they sell em on the street here in LA, you cover it with mayo, Parkay butter spread, a lot of powdered cotija cheese (it is probably hard to find this in places like Aussie/NZ so use that powdered parmesan cheap stuff) and then tajin or their own mix of spices (chili powder/cayenne with annato and paprika is pretty common). then the lime but a lot of people dont like lime on corn. chef's version looked very good and probably healthier for you lol
I do some amazingly good thick spareribs on my Weber Pulse 1000 (YES an electric grill) and the secret is brining for 24 hours and then about 6 hours on low temperature (125°C-130°C) with an aluminum pan with some good apple juice and liquid smoke producing steam. Get it up to boiling before you put on the grill and midway you have to refill it and get the steam going again. Absolutely marvelous! 👍
@@StrobeFireStudios it is and thanks to the steam you get a really good bark on it; first times I just put the pan in with out heating first and the results where good but not as good as if you heat it up first!
For corn with the leaves on I just soak them in water as they are for about 10 mins and then chuck them onto an indirect heat area of the BBQ and let them slowly roast/steam for as long as needed. Peel them after they are cooked. Lovely and juicy every time.
ProTip (or just trust me, I'm Portuguese): you want to use a smaller chicken than the whoppers you usually get in the anglo-saxon world for piri-piri grilled chicken, something like a poussin or maybe a very small chicken. 900gr tops.
One of my favorites for Sunday breakfast is bone marrow that i get from the butcher that they split the bones in half, seasoned with salt and pepper and cooked on my charcoal smoker and the spread the marrow on sourdough toast
I've been a Qstoves user for a while, but recently switched to Asmoke and I can honestly say it has completely changed my barbecue game! The precise temperature control is a game-changer, and it's so simple to use. I love the smoky flavor the wood pellets give to my food and the variety of flavors available. The portability is another huge plus, it's perfect for camping trips and tailgating. The Asmoke Essential's smart design is not only functional but also very stylish, making it a great addition to my outdoor setting. And with the app, I can easily monitor the temperature and share my favorite recipes. It's not just a grill, it's a whole new grilling experience. Highly recommended! #Asmoke
Great video. I've been wanting to get into bbq once I can save up enough money for one. I know that my personal favourite for steaks is either rump or porterhouse (sirloin)
The tri tip roast we have in Arizona is shaped like a boomerang and each half has a different grain pattern. We grill at 350 degrees, turning every 15 minutes until it reaches 125 degrees internal. About 45 minutes.
Hi And. Top additional tip for you… when flipping the bird in the Barbie, simply use a pizza peel (don’t be shy with it) and it’ll lift off the grates perfectly. You can then use you tongs to place it back on. 👍
LOL grilling seasons here in New York I have grilled and even smoked a brisket in 19 degree F. Use wood and charcoal stay close to the smokers box she will keep you warm.
Thanks for the tips and tricks Andy! Ill sure implement some of them. Now that summer is upon us here in NZ, can defiantly see more folks firing up the grill now!!
You must be new around these parts Fanboi! You might've noticed both his BBQ's are shiny & new? Luckily, Andy isn't a Flog like yourself (who thinks they know everything) & pick up a few tricks & tips here & there! ps: my tip was for everyone to use(who might struggle to stand Steaks up to render fat) now please make sure that you wear a condom(or swallow, or both)😀
I really like the pineapple with ricotta. Also, thanks to me sussing out the bbq you were using I've finally found a nice little portable natural gas bbq I've been searching high and low for. Kudos Chef Andy ta muchly.😁
love the corn on the grille...try having that with vietnamese scallion oil on grilled corn. so delicious! in my trials tri tip and picana take forever to bbq lol
I truly enjoy your videos. The way you explain things is so easy to understand. I would like the chance to cook with you sometime. Do you ever plan on visiting Okinawa anytime?
Guga might get views, but garlic powder burns quickly, turning bitter. This can work (if that's what you like), but any chef would know to keep from adding it at the start when slow-cooking beef.
I Kenji Lopez alt with his serious eats websites claims that when it comes to steaks people actually prefer a more cooked steak than what their eyes perceive. So medium, when it comes to good steaks, is probably my more preferred
Another great video Andy, Bought a side of beef and struggling with 2 cuts - oyster and especially silverside. I’m not a fan of corned beef. Any ideas would be appreciated.
Andy, Chef, Legend! Great ideas for the BBQ, sadly it's full on onset of winter, cold wet and windy here in the UK, but making a mental note for next summer when it's BBQ season. Using my charcoal BBQ is the best way I can cook steaks. I like to marinade them in olive oil, salt. fresh basil and chopped garlic before cooking. It works for me and I can get far tastier and more delicious steaks than I ever can in my kitchen. Just my thoughts, polite constructive criticism welcomed! Peace and ❤ to you and all of the team!
@@szymonmaraszewski1514 Thanks for the idea, I'll make a note to try that, I ❤ anchovies! An idea for you inspired by Tapas I had in Spain, a slice of crusty baguette, some sliced tomato, topped with tinned tuna, an anchovy or two and a drizzle of the oil from the anchovy tin. Absolutely delicious, if not a little messy to eat 😂🙂😋
My Dad used to do the beef skewers (Shashliks), but cut the beef and sat it in the marinade overnight before making up the skewers ... and in addition cut hotdog (frankfurters) sections and pinapple wrapped in bacon. So if you think pinapple & bacon on pizza is controversial, then try the same on the barbecue. :D
Bought your cookbook, as the first cookbook from a contentcreator or similar. And it's amazing. Thanks to you living in Australia, and using the proper measurements (Metric), it's a blessing for a Swede to use. It was a bit scuffed from delivery, but I think we can blame the Dutch for that. All in all, a proper good cookbook that's already seen some recipes used. Massive thanks and merry christmas from Sweden Andy and team!
Var köpte du den? (Where did you buy it from?)
His webpage had it available in Europe 2 weeks ago, for a split second. Took roughly 2.5 weeks for delivery. :)@@DanAkaPharaoh
@@Crodhe well that site is broken AF currently, just reloading every second
Search: What In woods?…. Thanks me later 😊
Nothing like a good BBQ in the middle of the winter, am I right us Northeners?
Actually yes. It gets very hot where I live. I much prefer to bbq in the cold than when it's 115 degrees outside... that's F for our non "freedom" units friends
It's snowing outside right now
Having such a warm winter here in Michigan, it doesn't even seem winter will come. 63 with rain
It is presently 80° F here in Orlando, FL.
Way better in summer
Been in the business for about 20 years and I'm currently exec chef at a fine dining Steakhouse and can confirm that your temperatures are correct. In the restaurant we intentionally undercook by just a hair in order to minimize recooks (bumping up a tad is way easier and more cost effective for the restaurant than to cook a new one) so we'll pull steaks off the grill around 110 to 115f for med rare, but that's with our safety margin built in. You're saying 50c which is 122f and after carryover cooking during the rest will come somewhere between 125 and 130f depending on the size of the steak. Perfect med rare. ACTUAL med rare. Not the cooking show nonsense where they say what temp they like to cook at and just call it med rare because that's what people want to hear
Search: What In woods?…. Thanks me later 😊
Dude you are such a humble likable guy!!! Love your content!!
It's an absolute pleasure to hear a chef say they haven't quite got something right, or something didn't turn out like they wanted.
Thank you for doing that Tri-Tip justice. I was raised in Santa Maria, CA the birth place of Tri-Tip BBQ where they are cooked over an open pit BBQ using red oak, low and slow.
People over season them, over cook them, cook them too hot and then slice them wrong and wonder why their meat was so tough.
Salt, pepper, garlic is all that is needed. Low and slow is the way to go. Slice against the grain. Delicious!
Aw my husband family is from Santa Maria too best tri tip I ever had
My favourite is a "poulet boucané" as we say in martinique.
Open up à whole chicken like you did in the beginning.
We do a marinade: lime, chili, garlic, thyme, chive, cane sugar, red onion, salt pepper and a bit of water.
Then later you use a dying fire or an undirect one and but sugar cane bits in the flame (the actual plant, it's the best smoke I've had with vine sticks) and cover it to let it smoke.
Insanely good
Terrific, envy inducing video (winter up here!). Tri-Tip is popular throughout the US, but was a California cut early on. The one you have is generous - THICK the whole length. The ones here tend to taper down quite a bit, so you end up with a range of doneness - which is good if you have different guests. Loving the Back of House channel, more folks should head over.
Search: What In woods?…. Thanks me later 😊
Oh yes! Because it has become so hot and dry here in Sweden, many of us aren't really keen on BBQ'ing on charcoal. But a gasgrill is certainly an idea! This video is excellent for me to learn how to do this!
Thanks for sharing your thoughts! I felt these videos were a bit long for every day, but they are starting to grow on me. And I appreciate the difference between you and babe. They both fit.
For me, the sweet spot for these is this 10-15 tineframe.
Sorta agree. But this video was about tips, tricks, techniques. He cooked meat, Sweet Potatoes', I think corn and Pineapple for dessert. Challenging to do in 15 minutes.
love your work chef. i know the corn is elote inspired, so for those who'd like to do it more like how they sell em on the street here in LA, you cover it with mayo, Parkay butter spread, a lot of powdered cotija cheese (it is probably hard to find this in places like Aussie/NZ so use that powdered parmesan cheap stuff) and then tajin or their own mix of spices (chili powder/cayenne with annato and paprika is pretty common). then the lime but a lot of people dont like lime on corn. chef's version looked very good and probably healthier for you lol
I do some amazingly good thick spareribs on my Weber Pulse 1000 (YES an electric grill) and the secret is brining for 24 hours and then about 6 hours on low temperature (125°C-130°C) with an aluminum pan with some good apple juice and liquid smoke producing steam. Get it up to boiling before you put on the grill and midway you have to refill it and get the steam going again. Absolutely marvelous! 👍
That sounds bloody amazing!
@@StrobeFireStudios it is and thanks to the steam you get a really good bark on it; first times I just put the pan in with out heating first and the results where good but not as good as if you heat it up first!
Search: What In woods?…. Thanks me later 😊
Did the peri peri chicken for christmas can confirm its great. Turned out way better than expected
For corn with the leaves on I just soak them in water as they are for about 10 mins and then chuck them onto an indirect heat area of the BBQ and let them slowly roast/steam for as long as needed. Peel them after they are cooked. Lovely and juicy every time.
Just for the Americans watching, this dude has a very strong New Zealand accent. That’s not a criticism (or ‘crertercersm’) Anyway I love his cooking.
ProTip (or just trust me, I'm Portuguese): you want to use a smaller chicken than the whoppers you usually get in the anglo-saxon world for piri-piri grilled chicken, something like a poussin or maybe a very small chicken. 900gr tops.
Very happy that you spend time on the vegetarian sides as well!
You’re a maestro Andy. Keep it up and keep the family feeling
4 or 5 new things to try in 1 video. love your content Andy.
Search: What In woods?…. Thanks me later 😊
Andy is the best. Andy, jij bent de best. Had niet gedacht dat je een Nederlander was van origine. Super.
Search: What In woods?…. Thanks me later 😊
GEKOLONISEERD
One of my favorites for Sunday breakfast is bone marrow that i get from the butcher that they split the bones in half, seasoned with salt and pepper and cooked on my charcoal smoker and the spread the marrow on sourdough toast
I saw Your cookbok in the corner of Your kitchen.Ordered.Waiting for delivery.Greetings from Lithuania!
I've been a Qstoves user for a while, but recently switched to Asmoke and I can honestly say it has completely changed my barbecue game! The precise temperature control is a game-changer, and it's so simple to use. I love the smoky flavor the wood pellets give to my food and the variety of flavors available. The portability is another huge plus, it's perfect for camping trips and tailgating. The Asmoke Essential's smart design is not only functional but also very stylish, making it a great addition to my outdoor setting. And with the app, I can easily monitor the temperature and share my favorite recipes. It's not just a grill, it's a whole new grilling experience. Highly recommended! #Asmoke
Great video. I've been wanting to get into bbq once I can save up enough money for one. I know that my personal favourite for steaks is either rump or porterhouse (sirloin)
The tri tip roast we have in Arizona is shaped like a boomerang and each half has a different grain pattern. We grill at 350 degrees, turning every 15 minutes until it reaches 125 degrees internal. About 45 minutes.
Hi And. Top additional tip for you… when flipping the bird in the Barbie, simply use a pizza peel (don’t be shy with it) and it’ll lift off the grates perfectly. You can then use you tongs to place it back on. 👍
Andy your oven roast chicken has been my go to for midweek dinners but im so keen to try the perri perri buttefly bbq chicken. Legend!
LOL grilling seasons here in New York I have grilled and even smoked a brisket in 19 degree F. Use wood and charcoal stay close to the smokers box she will keep you warm.
Thanks for the tips and tricks Andy! Ill sure implement some of them. Now that summer is upon us here in NZ, can defiantly see more folks firing up the grill now!!
Would love to see a big grilled lamb shank on that open fire grill. That outdoor kitchen is stellar!
Andrew a pro Tip for doing the Steaks(standing them up) is using a Rib Stand, makes it so much easier than trying to lean them against each other.
He is a pro and probably doesn't require your tips.
You must be new around these parts Fanboi! You might've noticed both his BBQ's are shiny & new? Luckily, Andy isn't a Flog like yourself (who thinks they know everything) & pick up a few tricks & tips here & there!
ps: my tip was for everyone to use(who might struggle to stand Steaks up to render fat) now please make sure that you wear a condom(or swallow, or both)😀
I really like the pineapple with ricotta. Also, thanks to me sussing out the bbq you were using I've finally found a nice little portable natural gas bbq I've been searching high and low for. Kudos Chef Andy ta muchly.😁
I thought my grill deck was great with views of 3 volcanos but yours is MORE cool 👍🏻👍🏻
I use olive oil when cooking steaks as I am allergic to peanuts and other nuts in general. Get really good results especially with Kangaroo
Always love a barbie can’t forget the T sauce and the fresh white bread mate oh and the onions
Happy New Year and congrats Harry, turn up the heat and get cooking. "Hay yarrrr" as Uncle Rodger would say.
love the corn on the grille...try having that with vietnamese scallion oil on grilled corn. so delicious! in my trials tri tip and picana take forever to bbq lol
Great run through of techniques! Happy holiday season from NYC!
Great chicken…. But can we appreciate the scenic water view… dang brother. Amazing… bad chicken can be made great with that view…. 😎😎😎
Hit that sweet potato with a bit of cinnamon and brown sugar. Thanks for the steak tips! You’re a legend!
Exactly what I was looking for and exactly at the right time
It’s not a marinade, it’s a glaze. Yes chef. 😂
Spring is here finally. Time to grill 😎
Why is spatchcock my favorite word 😩🤣...and your absolutely correct....the corn does have the juice!
I truly enjoy your videos. The way you explain things is so easy to understand. I would like the chance to cook with you sometime. Do you ever plan on visiting Okinawa anytime?
Looks brilliant and some excellent techniques. The periperi chicken looks delicious!! Thanks Andy!
Search: What In woods?…. Thanks me later 😊
We share very similar thoughts about the why's and where's. Only difference is I like "burned pepper". I rather call it char grill pepper.
Scrumptious, Andy!
This was epic. Will be using these tips. Thank you, Andy!
I think my dream job is being a cameraman for Andy. Imagine your lunches each day !
Great video! Thanks! Although my wife loves the tips of the wings… 😂 Crunchy…
Hi Andy- My daughters and I love your videos! It's warming up here in the Pacific NW of the US. Any charcoal grill recipe ideas/technique?
thank Andy for this video🎉❤
Chef! I your content is always 1st grade. But this one is different...
Keeping pumping Chef! ❤
Guga might get views, but garlic powder burns quickly, turning bitter. This can work (if that's what you like), but any chef would know to keep from adding it at the start when slow-cooking beef.
Love your chef skills... you explain things simply. How do I get your recipe book? From Durban, South Africa
The pineapple looks great.
I bbq all the time and this video has definitely given me some good ideas for future meals. Thanks Andy and team! Peace!
I Kenji Lopez alt with his serious eats websites claims that when it comes to steaks people actually prefer a more cooked steak than what their eyes perceive. So medium, when it comes to good steaks, is probably my more preferred
Love the chicken 😊
Could you do a tandoori style a similar way?
Keep up the good work 👍
I'll definitely be making the dessert, looks delicious
Ha, I didn’t know you had some Dutch in your family history! ❤
Some oilyballs are always good. 😅
Love Andy he is the best food always looks great!
I like it dude❤❤❤❤😊
I would highly recommend grilling more than you need veggies on your barbie, there’s nothing like charred veggies in a warm salad
i actually only bbq in winter when it's cold. way to hot to do in summer nowadays.
Scrumptious delicious looking.
Chef Andy: it's not a marinade, Andrew, it's a glaze...
Homecook Andrew: Yes, Chef!!...
I just ordered your book. Love the channel and recipes.
Appreciate the tips Andy boi, cheers!
Great tips Andy!
Another great video Andy,
Bought a side of beef and struggling with 2 cuts - oyster and especially silverside.
I’m not a fan of corned beef.
Any ideas would be appreciated.
Thanks! Silverside is a tricky one apart form corn beef... you could try make some pastrami?
@@andy_cooks thanks - maybe jerky I was thinking.
Nice ideas .Thanks Andy.
Morning Andy hope you have a great Xmas! Nice view from the house is that up near Maroochy River??
That corn is almost elote esque, looks fire
Andy, Chef, Legend! Great ideas for the BBQ, sadly it's full on onset of winter, cold wet and windy here in the UK, but making a mental note for next summer when it's BBQ season. Using my charcoal BBQ is the best way I can cook steaks. I like to marinade them in olive oil, salt. fresh basil and chopped garlic before cooking. It works for me and I can get far tastier and more delicious steaks than I ever can in my kitchen. Just my thoughts, polite constructive criticism welcomed! Peace and ❤ to you and all of the team!
Try some anchovie butter on your steaks or fish. Delicious!
@@szymonmaraszewski1514 Thanks for the idea, I'll make a note to try that, I ❤ anchovies! An idea for you inspired by Tapas I had in Spain, a slice of crusty baguette, some sliced tomato, topped with tinned tuna, an anchovy or two and a drizzle of the oil from the anchovy tin. Absolutely delicious, if not a little messy to eat 😂🙂😋
My Dad used to do the beef skewers (Shashliks), but cut the beef and sat it in the marinade overnight before making up the skewers ... and in addition cut hotdog (frankfurters) sections and pinapple wrapped in bacon. So if you think pinapple & bacon on pizza is controversial, then try the same on the barbecue. :D
What a video! Im gonna do all of it for a new years bbq 😂
1:31 reminded me of Roger yelling "spatchcock".
Oliebollen! Groetjes vanuit Nederland 😁
Great advice, tips etc thank you
Love pineapples and cream/yogurt but will try ricotta
Ty for sugar and bbq tip!
You need to make ultimate egg dish guide
G’day should be andys hook for openings😂
Girlfriend got me your cookbook for Christmas. Yessssss!
Extra thumbs up for the Oliebollen recipe in your book
Haha! Amazing... I was both going to look for a recipe for that, and buy his book.... so your comment just locked that all in!
Woooooo hooooo summer !!!!!!
If someone could tell me what t shirt he is always wearing, it would be greatly appreciated!
Oh i love it
Hey Chef did you make your large chopping board or buy it, if you made it then where did you get it and what size is it?
Im of the opinion learning to cook steaks from experience and practice is the way to go rather than a hard and fast rule
It's got the juice 🎶 😂
Hey Andy, where is your chopping board from please? The large one!
Please make a video on how to grill for lots of people
Grilling season? BBQ season!
18:18 cut away from the nipple of nub of the lime so you can see the pattern in the wedges
You wouldn't happen to work for Riverina at all? If so the company i work for producers wagyu for them.
Great great content.
Good eats !!😊