"Forking Ridiculous"....I love it! After 40 plus years in the food business Chef John reinforces my 2 basic philosophies about the industry. 1.) Simple is better, and 2.) Ya gotta have a sense of humor in this business or you'll never last. Great Channel! fully subscribed!
This is a great channel. I’ve tried several of your recipes,and you make cooking easy. Have you ever done anything with wild game? I think a compilation of venison, turkey, pheasant and duck would be phenomenal. Throw in some goose, wild hog and elk if you need to stretch the time.
He has said before in a video he likes and does cook with wild game but didn’t think most of his audience had access to it, so he hasn’t made videos with it. I agree that he should make some videos with wild game.
These compilation videos have become my go-to playlist for when I can't sleep. That's not to say that I don't find them fascinating and informative - it's just that Chef John's mellow, even narration with minimal sound effects/ music is so soothing for my brain.
I've made a few of these. Rusty chicken has become a staple in the summer recipes. I've even converted it to oven baked wings! Something you have to try.
What I have loved about this channel for years is getting new idea's that I don't necessarily follow what you do, but use it as an inspiration. I'll use the Brisket as a great example. Personally if I'm going to invest hours into a brisket, I am just gonna smoke it. However I love this method for something like a chuck roast, or even a tri tip or a top roast. I believe I'll give this a spin on one of those sometime here in the near future. On another note, if Brisket is dry, it was done wrong.
EVERY single thing in this barbecue episode is to die for - with the rack of lamb and the shrimp just ahead of the rest as they are my favourite foods. I will now have to make all ten of your barbecue recipes but not until ... around June or July when it is British summer-time if we are lucky enough to get some summer weather, that is 🙁
Rest your brisket fat side down when you dry brine ii. That fat won't absorb the salt. This way any moisture that is pulled out from the salt on the non fatty side will be re-absorbed back into the meat instead of lost to the plate.
The Best BBQ I've ever had was in GREAT LAKES, ILL. just off GREENBAY AVE. and Gate 1 to the NAVY base.. The smell drove us crazy with salivating taste buds for about 3 months before we actually had some... (you could smell it cooking and usually when we didn't have time to stop and get some, until finally 1 day we had a day off when they were cooking) ABSOLUTE HEAVEN... they had 4 levels of sauce.. Mild, Medium, Hot, and what I liked to call "SLAP YOUR MOMMA".... IT WAS HOT, SWEET, TANGY and ooohhh Soooo Wonderful.
Hey Chef John I really appreciate and love your videos. Thanks very much for the content. I have a small request could you please make gulab jamon. Thanks very much
Wow, so many great recipes that have nothing to do with barbecue. The only thing more plentiful here are the ads. Love Chef John. I have for about fifteen years now. Corporate overlords? Not so much.
Try even an old SLR Camera, with the light Meter visible thru the lense - & set everything to manual control. Go out to the Lake or the woods & play around with the different F - Stop settings & Focus, & you will quickly get the idea of what you want to use for your Vids. Sometimes "soft focus" works wonderful & makes artsey pictures, different F - Stops as well - to either blurr the background or foreground can be a nice touch.
You can, mostly because in the US the only difference between apple cider and juice is one is filtered and one isn't. Where as Cider in most other countries is the fermented drink we call hard cider. Which would also work if you want that flavor profile. On another note, most any dish that you "deGlaze" the pan you can use anything from water, to juice to wine. Actually in most cases white wine or even red wine are superior to water as they achieve the same function and bring deeper flavor to the party. It doesn't have to be anything expensive, just something that you can take a sip of and find it tastes good. I always have a few bottles of red and white wines that I spent less than $10 on for this purpose.
I don't mind the foil, but if you find your local restaurant supply store, they have plastic trays that have an elevated drip rack, like what you would see in a buffet. I use that to dry age in the fridge all the time.
I have tried so many new techniques after watching this guys videos. I also have tried things I didn't want to try before as well. One of a few channels I am glad I subscribed to.
Even though we can't see your family, I can feel that they are proud of you in every way, I really watch everything you do with admiration, I hope I can find the strength to do these things. 😍💖💖🥰🥰🍓♥️
@@LeesaDeAndrea I disagree. Not everyone that (loves) BBQ foods has a bbq/ grill! I do not have one. Where i live there isn't one there either .😔 The only way that i can bbq is to find a park that has bbq grills. And now their saying (the city) you need to get a permit to use them ??!! I used to bbq alot . I miss bbq foods soooo much!! So its more than not being to lazy or whatever to bbq!!
Wow amazing video👌👌. I truly appreciate your work loved this video👍👍. Keep it up👍👍. I really love❤️ your content. I enjoyed while watching👀 your video. I 👍like👍 your style such a creative videos in your channel. Such amazing editing, keep it up and keep sharing.👍👍
How "hot" is the grill for the chicken? I'm using gas. The ribs. Is that membrane eatable? Once again. Why don't you give directions for the recipes on your web site?
I would recommend using indirect heat when grilling chicken. At least until the fat renders out. Fat dripping on to hot coals will start a nasty fire. The greatest mistake people make is looking at the charred chicken and thinking it most be done, only to find the interior of the chicken is bloody raw.
Red food coloring is NOT safe, my 40 year old daughter is deathly allergic to all food colorings that have red or blue or other man made ingredients. this started in her 20's. all natural colorings are safe although twice the price. BTW Aldi sells only dye free foods.
![NOSFERATU - Official Trailer [HD] - Only In Theaters December 25](http://i.ytimg.com/vi/nulvWqYUM8k/mqdefault.jpg)
"Forking Ridiculous"....I love it! After 40 plus years in the food business Chef John reinforces my 2 basic philosophies about the industry. 1.) Simple is better, and 2.) Ya gotta have a sense
of humor in this business or you'll never last. Great Channel! fully subscribed!
I'm going to assume that Chef John didn't put this mix together with an oven baked brisket and gravy under a barbecue headline.
That brisket looks amazing!!
You and your cayenne pepper 🤣🤣🤣🤣
This is a great channel. I’ve tried several of your recipes,and you make cooking easy. Have you ever done anything with wild game? I think a compilation of venison, turkey, pheasant and duck would be phenomenal. Throw in some goose, wild hog and elk if you need to stretch the time.
Sounds good to me.
I imagine that would be quite interesting.
I can't see Chef John doing wild game, though.
I could see this man having some opinions on goose, pheasant and grouse.
He has said before in a video he likes and does cook with wild game but didn’t think most of his audience had access to it, so he hasn’t made videos with it. I agree that he should make some videos with wild game.
He's the Mork from Ork....of his Chinese pork
These compilation videos have become my go-to playlist for when I can't sleep. That's not to say that I don't find them fascinating and informative - it's just that Chef John's mellow, even narration with minimal sound effects/ music is so soothing for my brain.
Same here. Awesome to fall asleep to and even better to try the recipes. My favourite: Applebutter
Word of caution: this video starts right out of the gate with brisket heresy!
I've made a few of these. Rusty chicken has become a staple in the summer recipes. I've even converted it to oven baked wings! Something you have to try.
Can I use greek yogurt instead of mayonnaise
@@therrienvictor8474 That's just you cooking
@@therrienvictor8474 The yogurt will really get deep. Think Indian, Pakistani, Lebanese, etc. Yogurt is standard.
What I have loved about this channel for years is getting new idea's that I don't necessarily follow what you do, but use it as an inspiration. I'll use the Brisket as a great example. Personally if I'm going to invest hours into a brisket, I am just gonna smoke it. However I love this method for something like a chuck roast, or even a tri tip or a top roast. I believe I'll give this a spin on one of those sometime here in the near future.
On another note, if Brisket is dry, it was done wrong.
Yum! I agree I would use Chef John's method for a chuck roast, def!
Omo
I’mMkoonoo
o
@@faithsrvtrip8768 ooo o
EVERY single thing in this barbecue episode is to die for - with the rack of lamb and the shrimp just ahead of the rest as they are my favourite foods. I will now have to make all ten of your barbecue recipes but not until ... around June or July when it is British summer-time if we are lucky enough to get some summer weather, that is 🙁
Hang on....
Those are not your hand the SFQ barbecue segment. Are the mystery hands those of Chef Michelle? 🤔
The shrimp recipe looks amazing
Rest your brisket fat side down when you dry brine ii. That fat won't absorb the salt. This way any moisture that is pulled out from the salt on the non fatty side will be re-absorbed back into the meat instead of lost to the plate.
The Best BBQ I've ever had was in GREAT LAKES, ILL. just off GREENBAY AVE. and Gate 1 to the NAVY base.. The smell drove us crazy with salivating taste buds for about 3 months before we actually had some... (you could smell it cooking and usually when we didn't have time to stop and get some, until finally 1 day we had a day off when they were cooking) ABSOLUTE HEAVEN... they had 4 levels of sauce.. Mild, Medium, Hot, and what I liked to call "SLAP YOUR MOMMA".... IT WAS HOT, SWEET, TANGY and ooohhh Soooo Wonderful.
Yes! I'm always looking for new Brisket recipes, looks delish 💙👍
Only one and that's salt and pepper
Hey Chef John I really appreciate and love your videos. Thanks very much for the content. I have a small request could you please make gulab jamon. Thanks very much
Hay chafe Gane you are absolutely A good cook,🇵🇰 Lahore Pakistan 🇵🇰
Yesss
Looks delicious ❤️
Wow Chef John! The garlic shrimp had my mouth watering!! Amazing! I will have to try this one!
Omg it’s making me hungry it looks scrumptious it’s the first time I’ve seen your recipes love them x
Some funny stuff was said in this video. Some delicious food was made in this video.
Where were you 50 years ago, when I was first learning to cook! Your awesome.
How adorable is chef John. Seriously. I find myself adding cayenne pepper for luck and placing baked things in center of the oven. ❤️
18:13 😻😻😻😻😻💛💛💛💛💛💛💛💛🍗🍗🍗
Love the smoked hack. Brilliant.
Oh wow. A tear. So beautiful. So beautiful.
Wow, so many great recipes that have nothing to do with barbecue. The only thing more plentiful here are the ads. Love Chef John. I have for about fifteen years now. Corporate overlords? Not so much.
Try even an old SLR Camera, with the light Meter visible thru the lense - & set everything to manual control. Go out to the Lake or the woods & play around with the different F - Stop settings & Focus, & you will quickly get the idea of what you want to use for your Vids. Sometimes "soft focus" works wonderful & makes artsey pictures, different F - Stops as well - to either blurr the background or foreground can be a nice touch.
Chef John! Pls do a mashed potato pancake! Why are they SO hard to find in restaurants? They’re almost always latke-style hash brown pancakes
He's got several mashed potato pancakes recipes
Can you use apple cider instead of apple juice?
Tis the season for apple cider!
You can, mostly because in the US the only difference between apple cider and juice is one is filtered and one isn't. Where as Cider in most other countries is the fermented drink we call hard cider. Which would also work if you want that flavor profile. On another note, most any dish that you "deGlaze" the pan you can use anything from water, to juice to wine. Actually in most cases white wine or even red wine are superior to water as they achieve the same function and bring deeper flavor to the party. It doesn't have to be anything expensive, just something that you can take a sip of and find it tastes good. I always have a few bottles of red and white wines that I spent less than $10 on for this purpose.
Infinity setting will probably work best for doing your close in pictures for instruction.
If you know what you're doing, you'll slice it against the grain.
Honestly, the constant up-speak of the narration is very annoying.
👍
These recipes are AMAZING! I love to watch your videos! You are incredible! Chef John for President!!❤️🥂😘
I don't mind the foil, but if you find your local restaurant supply store, they have plastic trays that have an elevated drip rack, like what you would see in a buffet. I use that to dry age in the fridge all the time.
I prefer limes with shrimp. The taste is a revelation.
Sounds like Sauerbraten brisket
Maybe not the brisket but the rest is great
Olive wood pestle and mortar?
My method exactly, 3-2-1 plus a little liquid for the meat and a little more for the pittmaster/
I have tried so many new techniques after watching this guys videos. I also have tried things I didn't want to try before as well. One of a few channels I am glad I subscribed to.
I need to make those ribs
Pickling Salt is better than Kosher which can contain anti-caking agents.
Peaches and Herb.
Any plans for some amazing slowcooker recipes?
FORK YOUR BEEF!!
I don't know what that is
And the hits just keep on comin'👍👍👍👍
Chef John does the hokey pokey marinade
Tiramisu
Forking Ridiculous 😭😭
Wow Amazing!!
Its funny how many technical mistakes you make and dismiss them by telling us not to do the same.
Love your channel nice
I love your content. 😘
Even though we can't see your family, I can feel that they are proud of you in every way, I really watch everything you do with admiration, I hope I can find the strength to do these things. 😍💖💖🥰🥰🍓♥️
This is a bot.
Doesn't take much strength to barbecue.
@@LeesaDeAndrea I disagree. Not everyone that (loves) BBQ foods has a bbq/ grill! I do not have one. Where i live there isn't one there either .😔 The only way that i can bbq is to find a park that has bbq grills. And now their saying (the city) you need to get a permit to use them ??!! I used to bbq alot . I miss bbq foods soooo much!! So its more than not being to lazy or whatever to bbq!!
Wow amazing video👌👌. I truly appreciate your work loved this video👍👍. Keep it up👍👍. I really love❤️ your content. I enjoyed while watching👀 your video. I 👍like👍 your style such a creative videos in your channel. Such amazing editing, keep it up and keep sharing.👍👍
This is a bot.
@@KomboEzaliTe U welcome 👍👍
Yum John!!!!
A little late on this one, buster
How "hot" is the grill for the chicken? I'm using gas.
The ribs. Is that membrane eatable?
Once again. Why don't you give directions for the recipes on your web site?
I think John assumes you are not a complete novice at cooking (or googling). I mean... You really need him to tell you what parts are edible?
Ingredients are on Food Wishes, and full recipes are on AllRecipes.
Hold your hand a couple inches over the heat. If you can count to five, it's not hot enough.
No I don't. Most cooks pull the membrane. He didn't. That was a rhetorical question.
@@paulwagner688 Thanks Paul.
What in the name of Odin is "SFQ' Barbeque sauce???
I'm all about Famous Dave's "Devil's Spit"
And anything from 'Hot Ones'
Like your stuff.
How about some Fish Burritos and perhaps your take on Fish (soft) Tacos?
Thanks.
pineapple garnish ? on the shrimp
This will really go well with my game of thrones house of dragons debut party. Meat is murder? And so is taking away my food!
Grilled tofu😂😂😂luv ya, CJ!
I would recommend using indirect heat when grilling chicken. At least until the fat renders out. Fat dripping on to hot coals will start a nasty fire. The greatest mistake people make is looking at the charred chicken and thinking it most be done, only to find the interior of the chicken is bloody raw.
آپ کا ایک لگانا ہے اور مجھ غریب کی زندگی بدل جانی ہے اللہ تعالی آپ کے والدین کا سایہ آپ پہ ہمیشہ سلامت رکھے اور آپ کے والدین کو حج کروائے 🕋👉آمین _
I don’t think anyone here is going to visit your black pagan box on vacation.
@@lookoutforchris Pagan? You do realize that Islam is an abrahamic faith?
My parents are dead.
Red food coloring is NOT safe, my 40 year old daughter is deathly allergic to all food colorings that have red or blue or other man made ingredients. this started in her 20's. all natural colorings are safe although twice the price. BTW Aldi sells only dye free foods.