- Видео 325
- Просмотров 602 111
Last Request Barbeque
Канада
Добавлен 14 авг 2021
Welcome BBQ and cooking fans! Having fun and cooking food to die for - your last request meals! I cook a wide range of foods and always looking for that next innovative & interesting cook .
I'm a Canadian based BBQ fan, have been cooking for many years but now taking my craft to the next level, inspired by the many great RUclips chefs (Pitmaster X, Sam The Cooking Guy, Chef Tom on ATT Barbeque the Sauce, Smokin Joe, Gouga, Babish, Mad Scientist BBQ) and pros like Melissa Clark, Jamie Oliver, Wolfgang Puck, Chef Roy Choy, Meathead, J.P. McMahon, Samin Nosrat...and many more.
Follow me on social media for fun extras and test kitchen exclusives
@lastrequestbbq
Appreciating the support of many partners including:
getensembl.com/
bestbbqrubs.ca/
fitchleedes.com/
Please reach out if you would like me to take your product for a test run and cook with it!
I'm a Canadian based BBQ fan, have been cooking for many years but now taking my craft to the next level, inspired by the many great RUclips chefs (Pitmaster X, Sam The Cooking Guy, Chef Tom on ATT Barbeque the Sauce, Smokin Joe, Gouga, Babish, Mad Scientist BBQ) and pros like Melissa Clark, Jamie Oliver, Wolfgang Puck, Chef Roy Choy, Meathead, J.P. McMahon, Samin Nosrat...and many more.
Follow me on social media for fun extras and test kitchen exclusives
@lastrequestbbq
Appreciating the support of many partners including:
getensembl.com/
bestbbqrubs.ca/
fitchleedes.com/
Please reach out if you would like me to take your product for a test run and cook with it!
LRBBQ Cedar Plank Salmon Debut!
Introducing my 1st private label Last Request BBQ product-the cedar boards! After testing almost a dozen different cedar boards and enjoying a lot of excellent Waterfront Seafood Market salmon, I can confidently say that these boards stand out. Their fantastic aroma right out of the box is just a hint of the delicious cedar smell when cooking and the amazing flavours they impart to my salmon.
Until these boards, I was never a huge believer in the "soak the boards" school of cedar cooking, but I'm a 100% convert. Soak these thick boards for six hours, then onto the Komado or Kettle grill, with direct heat underneath. That will crisp up the bottom - these are one-time use boards - but the m...
Until these boards, I was never a huge believer in the "soak the boards" school of cedar cooking, but I'm a 100% convert. Soak these thick boards for six hours, then onto the Komado or Kettle grill, with direct heat underneath. That will crisp up the bottom - these are one-time use boards - but the m...
Просмотров: 2 392
Видео
Unboxing: RoseWood Block & Co Custom Blocks!
Просмотров 2,5 тыс.14 дней назад
I've long admired the butcher blocks used on Meat Church and Smokin' Joe's Pit BBQ. On my spring "Ribs & Retail Tour" to Texas, you may remember that I found myself at Matt Pittman's Meat Church's 10th anniversary block party. At the Rosewood Block & Co tent, I had a wonderful chat with founders James, Kayla and Tyler, and recognized the brilliant craftsmanship and quality of their products. Fa...
Smokey Spicy Chicken Enchiladas
Просмотров 2,5 тыс.21 день назад
This versatile recipe not only tastes fantastic but also provides a creative way to clear out the fridge of those random open blocks of cheese, veggies, and extra BBQ chicken (or make same-day). In this episode, I make my salsa verde with the wonderful tomatillos I found at my local Whole Foods; if you don't have access to this specialty tomato from Mexico, don't worry, salsa verde in a bottle ...
Christmas in July 2024: Texas Turkey
Просмотров 2,4 тыс.2 месяца назад
Christmas in July 2024: Texas Turkey
Portuguese Pimenta & Cowboy Coffee Pork
Просмотров 1,8 тыс.2 месяца назад
Portuguese Pimenta & Cowboy Coffee Pork
Waterfront Walnut Panko Maple Syrup Molasses Salmon
Просмотров 4 тыс.3 месяца назад
Waterfront Walnut Panko Maple Syrup Molasses Salmon
Waterfront Fresh Halibut with Buerre Blanc
Просмотров 3,4 тыс.3 месяца назад
Waterfront Fresh Halibut with Buerre Blanc
Meat Church Dubreton Pork Chops on Jealous Devil ONYX For the Win!
Просмотров 3,2 тыс.3 месяца назад
Meat Church Dubreton Pork Chops on Jealous Devil ONYX For the Win!
Advantage Austria BBQ Spatchcocked Chicken
Просмотров 2,2 тыс.4 месяца назад
Advantage Austria BBQ Spatchcocked Chicken
Bonus Episode: Mill Scale Metalworks Retail Interview with Alex Neiheisel
Просмотров 1,8 тыс.4 месяца назад
Bonus Episode: Mill Scale Metalworks Retail Interview with Alex Neiheisel
JD Onyx (fail!?) with Zaatar Chicken & Pitmaster Tomahawk Steak & Crown Verity Rescue
Просмотров 4,3 тыс.4 месяца назад
JD Onyx (fail!?) with Zaatar Chicken & Pitmaster Tomahawk Steak & Crown Verity Rescue
Goldee's AP Pork Chops & Smashed Smoked Potatoes
Просмотров 4 тыс.4 месяца назад
Goldee's AP Pork Chops & Smashed Smoked Potatoes
Interstellar BBQ Coffee & Corn Flake Lamb Chops
Просмотров 1,2 тыс.5 месяцев назад
Interstellar BBQ Coffee & Corn Flake Lamb Chops
Crosby Maple Syrup Molasses Ribs & KD
Просмотров 3,7 тыс.5 месяцев назад
Crosby Maple Syrup Molasses Ribs & KD
Next Gen Griddle Cleaning? Part 1
Просмотров 1,7 тыс.10 месяцев назад
Next Gen Griddle Cleaning? Part 1
Zaatar Chicken Fried Rice on my new Griddle!
Просмотров 221Год назад
Zaatar Chicken Fried Rice on my new Griddle!
That sounds kinda gross but fascinating. I wonder hownit taste compared to just bbq seasoning and pepper
poor looking masher
English speakers trying to pronounce a European dish correctly: *Challenge impossible
Bro said GENOKI smh
You ruined it with the brussel sprouts they taste terrible
it's an acquired taste and they are healthy
Nokia
I know you didn’t just say ganokey
Ga noki? You mean nyoki, it is pronounced nyoki, looks good though
Ga what? Ga noki ?💀
Ummmmm.thats beef stew dude. Every ingredient that makes carne guisada taste like carne guisada is left out of this recipe. Looks good though.but definitely NOT carne guisada.
Chipotle Peppers ❌️ Chipolte Peppers ❎️
Thanks for the detailed cleaning instructions. I choose a Vevor pellet smoker grill and starting to really regret it. The assembly instructions were vague but it got assembled. The problem that i am facing is that i don't know how to get to the firebox to clean it.😮
Great video, I absolutely love my Mill Scale 94 smoker! The build quality is exceptional, and you can feel the craftsmanship that went into it, especially knowing it's built right in Texas. The capacity is perfect for cooking for large gatherings, and it's surprisingly easy to use, even for someone who isn't a smoking pro. Highly recommend it to anyone looking for a top-notch smoker!
You never fail to make me hungry with these recipes. I love Mexican food and this just looks like it smells and tastes amazing.
AWNCHILADAS
I’m extremely picky and don’t eat fish or things that are super spicy and this looks delicious
Nope Texas is the land of SPG that's all you need.
How long is "a spell"
In this case, about 30 minutes. Longer is ok too, but most of the benefit seems to come around 30 minutes. Thanks for watching!
@@ShotgunRocket long enough to burn it
Burnt
It’s not burnt that’s how brisket is supposed to look and be cooked
@Tony-vj5hj I been doing briskets for 60 years. It's burnt.
@@Brandon-Michael no you haven’t and no it’s not
14 hours? Mine is dry after 2!
Doesn't look burnt to me. It looks the way smoked brisket should look.
Sharpen your knife...LOL
100% you are right! I've been talking about my knives needing a good sharpening for literally months - today is the day! Thanks for watching!
It’s beautiful 😍
let rock RIP man
Never seen anyone remove all the fat cap from a pork loin try leaving it on next time
Nice
Never use chemical saturated flame starter into your smoker!
Agree! The Flamers I used are wood and wax versus chemical, and more importantly the @pitmastersChoicePellets have no soybean oil as a binder. Using Fogo wood starters lately - what do you use? Thanks for watching!!!
Where's the pineapple?
In this short it is a bit hard to catch, last few seconds I toss in the pineapple...easier to catch on the full show...good comment, opportunity for a fresh edit! Thanks for watching!
Sounds good 😊
Every time I try to cook pork loin it comes out dry. Yours looks awesome, I guess I've just been overcooking?
I had the same troubles...the switch to smaller pork loins helps (versus the giant big-box loins), and while the loins can take a lot of direct heat, temp-ing it often or use a Meater is a big unlock. I cook to 145+, my wife likes her pork more like 155...dryer than me
This looks delicious bud! I'll take a plate! Aproveite seu jantar!
Obrigado por assistir!
Incredible! Can’t wait to try!
I like crispy chicken skin. I also am a big fan of Rush, and I saw them twice live. That chicken looks great. Cheers! 👍🏻👍🏻✌️
clean with water, not oil. save the grapeseed oil for re-seasoning after it's clean
Thanks for the tip - I continue to perfect the griddle cleaning process, will give this a try! Right now am first going at the griddle with the brick, and then using 3M solution , then washing in soapy water, then clean water, then the grape seed oil. Thanks for watching!
This is amazing.
Mom is gonna eat good tonight damn
Looks great
That looks super delicious! Stampede just wrapped up here in Calgary but I might just make this anyway. :)
where is the stuffing?
thank you for not wasting our time with part 2, that looked delicious !
no no no no eeeww
AWESOME, LOOKS DELICIOUS,THANKS LOVE IT
looks great
A lot of very cool experimental ingredients. I'll have to check out that mustard
Thanks for watching!!
guhnot gonna be watching more of this
Absolutely love goknowkey
Gnocchi???? Excuse me???? Pronouce it right dude.
how the fuck did you pronounce gnocchi???
Thanks for including FOGO!
Thanks for playing your important part in this great cook!
How long to cook and what remperature
Thanks for watching! 140-145 is pretty optimal, time-wise depends on the freshness and thickness of the fish, this piece was about 20-25 minutes.
What you pulled out is not the gizzard 😂
True!! It was the neck. The things you say when the camera is rolling...in my family growing up "the gizzard" just became the general thing we'd say when we pulled everything out of a bird. Thanks for watching!!
Looks deicious
Thanks for watching! Gonna try and do a BBQ Peking Duck this summer on the Komado....