ROASTING GORDON RAMSAY'S AWFUL BBQ BRISKET
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- Опубликовано: 25 авг 2024
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#gordonramsay #antsbbqcookout #reaction
Hope you guys enjoyed this one! Gordon Ramsay is a world class absurdly talented/skilled chef.. but man, this was hard to watch lol the fallen pit masters before me were definitely turning in their graves on this one 😂 whether you agree or disagree with my takes, let me know what y'all think in the comments! Take care ✌😁
Gordon needs to stay in his own lane sometimes. Skill can't outweigh culture.
I agree with you! While he is a star I still love he is trying new things. Gordon is a good role model for never stop learning or trying new things
He's great but nobody is perfect, still this was better than his grilled cheese. Enjoyed the video.
Geezers a Michelin starred chef, and your who? And your what? 🤣🤣🤣 clown
@@avanhokie nothing on this planet could be worse than Ramsay's grilled cheese lol
Even the most prestigious culinary education doesn’t always overcome being British 😂
He’s Scottish
@@williamhardee8863 Technically still British
@@ZodsSnappedNecknot even technically. He's absolutely british.
years from now when you have millions of subscribers and youre releasing your own BBQ sauce i'd be dissappointed if it wasnt called cobbel wobble tin-tin sauce®
Hahaha the trademark 😂😂
Commenting and will come back when he makes us proud 😂
Celery seed enhances the smoke ring because it's a natural curing agent. Similar concept to using Prague powder in bacon or pastrami, it turns the meat pink.
Interesting!
Thanks for the tip. Adding to my going forward.
Yeah, celery is naturally very high in nitrate. You'll see a lot of "uncured" bacon and such at the grocery store that'll say "no added nitrates or nitrites*", with some small text on the bottom "* except for those naturally occurring in celery powder and sea salt", which is the same thing as added curing salts.
I don't care about color, no one does, celery seed has no place on a Texas style brisket, period.
The problem is that, to a Brit, “barbecue” means directly grilling sausages, burgers, steaks and maybe kebabs if you’re feeling exotic. We’ve tried “barbecue flavour” ribs and pulled pork in ready meals or possibly eating out, but we don’t really understand how to cook that kind of food. So even our TV chefs who attempt it typically cook it in an oven (or, in the case of ribs, steam or boil them!) and then finish it off on a charcoal grill in an attempt to impart some smoky flavour.
I’m a Brit myself and I’ve started cooking American-style barbecue, but I’ve had to do a lot of homework on RUclips.
Also, if you’re a Brit reading this and you want to get into this kind of cooking, be *very* clear with your butcher that you want an American-style “packer” brisket and show them a photo if necessary. A lot of British butchers will assume you want what they call a “rolled” brisket, which is basically a brisket with most of the point cut off so that it can be rolled up. It’s still good for some recipes (eg salt beef) but isn’t really what you want for this.
That part where you were talking about dying from suffocation and then you show that clip of you on the floor had me laughing for like 5 minutes. Fucking hell, it completely caught me off guard.
The "literally me" bit where it cut to the guy screaming "noooo" had me in tears of laughter haha
Hahahahaha
LMFAO you dead on the floor with the smoke filled house had me dying
hahahaha
Still not as bad as Gordons "grilled cheese" abomination
I have to watch that hahaha never seen it 😅
@@AntsBBQCookout Watch that please! 😂 you won't regret
I'm not going to lie his grilled cheese didn't look like a traditional grilled cheese, but I would bet it tasted amazing.
Love that you replicate the recipes instead of just commenting
To be fair about the salt, Gordon used table salt, when you used kosher salt. Table salt tastes much more "salty" than kosher salt by a long shot
It's not that it tastes more salty. After all it's the same thing, different shape. It's just that table salt is less voluminous so that big pinch Gordon used could've very well have been 20g. The same pinch of kosher salt would be maybe 13.
I appreciate that you focused on his methodology and results, rather than on the mischaracterization as BBQ.
Considering the process Gordon used, I have to wonder if he wouldn't have been better off with a less lean cut of chuck.
But I guess he was wanting to work with a brisket cut, which is apparently not as appreciated in the UK.
The sauce looked intriguing at least. A gravy like sauce with concentrated beef flavor, and caramelized onions doesn't sound bad. Though again, not really resembling any form of BBQ sauce I've encountered.
Honestly, if that brisket was a cheap as he implied, I'd be tempted on going into business making beef jerky, if I lived there.
I’ve been watching cooking stuff for awhile and you really implement comedy in a great way instant sub
Thank you 🙏
Ok but he never said "American style", only "American beauty" and "bbq style"
I came to hear Gordon get roasted but listening to this BBQ savant talk BBQ was just as entertaining. Instant subscribed.
It was a VERY polite disagreement between two chefs what Gordon made would be good (I mean the man got his reputation somehow,) but it wouldn't be what he was calling it.
Point of Info Gordon didn’t say once it was ‘American bbq’or did he say it was ‘bbq brisket’ he actually said it was ‘bbq style brisket’ which means it is not the full package of bbq
he made pot roast... probably an amazing pot roast, but pot roast, and no that is not BBQ sauce in the UK ... he should have just blended it. Can also confirm I do not use British brisket here in the UK as there is literally no marbling in it. So its beef cheek all the way but smoked and confit.
Haha pretty much sums up my thoughts after I made it myself 😂
As a Brit, I'm embarrassed by this "BBQ brisket" it looks nothing like a Texas brisket, and I'll bet it tastes nothing like it either. Poor effort Gordon.
Ant's really out here flexing on us with his Sailor Moon apron. What a chad.
Me, thinking the entire time that Gordon's version seemed like a Jewish holiday brisket and then you confirm that at the end lol Great video!!!
I mean I'm sure it tastes good but American style Smoked Brisket is on a whole other level and that's coming from someone who lives in England. I LOOOOOVE American BBQ so much.
Great video! I thought most of the way through this, “Gordo’s cooking a pot roast!” Thank you for confirming in the end. Lol. Looked to me you were a bit nicer than you could’ve been. But I’ve been wrong way too many times before. Safe to say, I won’t be cooking a brisket this way…ever.
That was a great video Ant, the brisket Gordon made had my Texas flag in tears.. every time someone cooks a brisket in an oven, a offset loses its wings!!!
Thank you!!! Hahahaha amen, brother 😂
I cook brisket in the oven sometimes but I don’t do it barbecue style. I make it like a pot roast.
One thing I learned at a bbq clinic is to actually measure spices for a rub. Salt is critical and you can mess up your rub with not enough or too much. In competition rubs, as little as 1% pt off, can be the difference between award winning and just OK. This looks like a respectable braised brisket, lots of flavor and a beautiful texture. Calling it BBQ? Ant's kitchen nightmare.
how could you call this a roast, this was extremely tactful and constructive
When his daughter asked about BBQing outside all I could think about was Oliver Twist. "Please, Papa I want some more"
After living in Texas for 12+years and in Wisconsin for 5 years, when my dad and mom moved to Arizona and found out they can't have an open flame or charcoal grill they bought a self contained smoker so they can make brisket, jerky, ribs, and real Texas bbq. My dad now orders mesquite and hickory wood chips from Dallas (where we used to live) so he can make "real food" as he calls it
To me this has the same appeal as those Erik Singer dialect coach videos where he critiques the famous actors on their accents. It hits a sweet spot between educational and entertaining that is just so enjoyable.
Even one step beyond. In almost all cases a pellet smoker will not duplicate an offset smoker result. Doesn’t mean the pellet result isn’t good. We sear and braise brisket all the time but it’s not BBQ. Really appreciate these kinds of content.
I'm with you, I recently did an experiment where I tried a brisket from my 250 offset vs camp chefs wood wind pro that burns wood and pellets and the 250 was still clearly better imo. Here's the video if you were interested! ruclips.net/video/4gk_Kbs3Owc/видео.html
I just love pellet smokers because it lets you do good bbq at home like an easy bake style lol.
Celery salt also bumps up the savoury side of the flavour. Can be used to quash a bit of sweetness
Ant's Cobble Wobble Tin Tin Sauce at your local grocery store this summer!! 🤣
Adding Neji's 8 trigrams 64 palms just made me an even bigger fan of you
hahaha glad you caught that, my bro! 😂
Also when Gordon had the Audacity, to call that bulls**t some BBQ Sauce. I deadass yelled at the screen in my terrible British accent "That's not BBQ Sauce, ya Do-Nut"
Dang bro im surprised you dont have subscribers in the 100 thousands yet. Good production and pretty entertaining lol. Keep it up!
Thank you! I am trying to improve every upload. I had 2k subscribers in September. So I'm grateful for the growth!
HAHA I was waiting for you to roast Gordon on his brisket "attempt", I can't wait to do my version on this! Great work Ant! Cobble Wobble here we go!
Looking forward to yours, bro! Lol
Gordon needs to get his Vegas restaurants cleaned and in order before he can even think about making his "American Barbecue" better 😂
Lol I've never been to his Vegas restaurant, is it that bad?
One of them is a health hazard at this point haha
Sounds like it’s the staff that need to be sacked if they can’t do the basic job of keeping the restaurant to standard
I was expecting another video where someone just takes the piss and acts all superior but this was actually a really constructive criticism! Good video.
1:27
Hank Hill: That is PREPOSTEROUS!
Very well done video. Another example demonstrating being great chef does not make one a BBQ expert. However the challenge for you is to replicate Indoor Smoked Brisket by ChefSteps.
Meathead stated in the video that, that was one of the most extraordinary brisket that he had ever tasted. I have not gotten around to try to replicate it, but it fits your series perfectly.
Thanks for the suggestion! I just watched it.. I'm buying a sous vide because of it, video coming soon 👀
Great review, Ant. I would love to see Gordon do some sort of non-snarky response to the feedback, because what he's done is quite clearly a pot roast but using brisket flat instead of chuck. It is brisket, but it's not "barbecue" brisket (not by Texas, Memphis, Kansas City, or Carolinas standards/methods).
Oh man I would flip if he responded to this hahahaha I'd take a sparky response! Beggers can't be choosers 😂
Hell, you could even add VA into that mix as well. Any place even remotely southern knows you bbq on a grill or in a pit.
Cobble wobble tin tin sauce was the highlight of the video
I'm not sure if you were going more for Yamcha or Peter Griffin with 'dead on the floor' but it had me dead on the floor either way 😆
Bro I was totally going for Yamcha but didn't look at a ref picture and ended up with a perfect dead peter 😂 probably helps that I'm shaped more like Peter than Yamacha 😂
Gordon’s brisket is an insult to real bbq cooks that put passion into making amazing fall apart juicy perfection
Man I don't really make any of this stuff any more, but I love watching your videos and hearing you "roast" these youtubers (all of whom I really like and use their recipes all the time). I do thiknk I may have to try making oven ribs with your ideas soon to see how much better I can make them (I used to make oven ribs a lot, but stopped awhile back).
Bless you sir! When I saw him making this brisket a small part of me died. The funny thing is that most people in the comments had no idea how awful it truly was -you are doing god's work.
3:30
Bruh is that Wild Canyon from Sonic Adventure 2 playing in the background?
😂 I think Imma subscribe off of that alone
It is! I watched a 2+ hour documentary about early meta yugioh and I loved how the song sounded during the speaker's narration lol
The American Uncle Roger lol and BBQ ISNT BAKED THATS JUST A BAKED BRISKET 😂😂😂
LOL
We got a bonus dead body Family Guy style in this one
I will credit the oven idea. Usually when I'm making mine for work lunch and it needs to be a rather large cut and cooked overnight, maintaining a fire and temp is not really an option, alternatively I'll start it about 5, smoke until maybe 10 and transfer to an oven set at 220 in a pan with a rack so it's not sitting in its own juices like a roast until about 5 am. Comes out pretty tender but still slices nicesly and holds shape.
The Family Guy fall pose... I'm dying
For your information the original Texas BBQ wasn't cooked in an offset smoker.
It was cooked over a pit filled with hot coals.
Hence the term BBQ pit.
You're basically cooking in a smoky wood fired oven.
Been a Texan all my life and I personally hate what they call Texas BBQ today compared to cooking over the open coals.
I wish gordon never posted the cast iron steak (aka deep fried ribeye) video that everyone on the internet copied as the only way to cook a steak. Now i know people who think deep frying a steak in a cast iron with butter and thyme is better than fire. How many sca champs do you see using that method?
Gordon is used to cooking bougie food and sometimes when he's faced with something more down to earth and homemade or foreign he does not do well. Like that time he made Puerto Rican food and he did it so bad my parents were laughing at him or when he made that grilled cheese all the time he tried to make stir fry or dumplings or something for an Asian chef and it was terrible.
It tastes like a pot roast because it is a pot roast. What the hell, Gordon?
This is why the revolutionary war had to happen
I'd just like to point out that here in the UK, brisket is trimmed differently to ones in the US
When using an oven, I put smoked wood pellets in a ceramic bowl with beer and marsala to give it that smokey flavour and to slowly steam cook that flavour into the meat. Then I baste it with sauce and set the oven to broil to give the sauce and surface a crispy and tacky texture.
1:30 was the moment that made me subscribe, lmao.
Honestly, this is not bbq brisket. But with some more seasoning and blending the sauce at the end (or straining it to get clean sauce), along with bit of butter to make it glazed, I think you would get pretty amazing low effort oven roast brisket. Maybe you could even dry brine the meat instead of seasoning it like BBQ brisket.
I wouldn’t even consider that a braise because it’s not submerged in liquid. He just had a liquid for steam to keep it moist. It’s a roast.
Traditional Texas style brisket is salt and pepper smoked with oak with individual wars on binders. Gordon's is 1% TX (cut of meat), 1% NC (vinegar at any point), and 98% roast. Gordon's garbage is what I would loathingly expect from a brisket in a dying BNB in Vermont.
Your electric stove on your home oven is likely more powerful that Gordon’s gas stove. Gas is very weak compared to electric.
The apron he’s wearing for no reason. 😂
Hi Ant! Have you checked out Smoke Trails BBQ channel? He is a Canadian who has a very interesting method for Texas style brisket without a smoker. It's called how to cook a brisket in the oven Texas style.
I think it's the best oven-only brisket I've ever seen.
Hey thanks for sharing! Smoke trails is a super nice guy and makes really informative content. Reminds me of mad scientist a bit but with a hyper focus on brisket haha I've seen that brisket and I agree, in terms of the crust it is the most accurate to a central texas style brisket I have seen in an oven for sure!
"it's ok, it's not mind blowing or anything"... I would not call this video "roasting gorden ramsay" by any stretch of the imagination
TBH, that was just a pot roast using the brisket cut... Also, I see a certain straw hat behind you. You're going to need a lot more meat!
😁😁
When Gordon cut into the brisket and you opined that it looked decent, my jaw hit the floor. Looked like aggressively overcooked, dry meat to me. Yours came out at least looking somewhat like Texas style brisket -- dripping with moisture. I wonder if the brisket he had was even less fatty than the one you were able to source?
I mention it in the video, but I heard from a British pitmaster that UK briskets are much leaner than in the states. I was just impressed that it didn't fall apart and shred up on the cutting board. I didn't think it would be able to slice lol but after trying it myself, severely underseasoned for my taste. But I think that's a UK difference, especially since in the south we eat a lot of salty seasoned foods 😂
Absolutely dry
@SoftViking Snow tbh from my eye it didn't look dry, just really lean. When brisket is dry it loses its texture and becomes crumbly (perfect example is looking at adam raguseas brisket). But I could definitely be wrong, I'm just going off the few frames he showed in his video.
That's not a BBQ brisket. It's a pot roast. Simple as. Gordon, proving once again ,he should stay out of foreign kitchens. Gonna shelve this one next to his "pad thai" fiasco.
Hahaha I was trying to incorporate the Thai chefs reaction to Gordon's pad Thai in this video but I couldn't fit it haha but that was exactly how I felt when I tasted Gordon's brisket
Hey now, I don't tell people I barbecue when I'm grilling.... I tell people I'm grilling when I'm grilling. I only really barbecue once a year and it's not true barbecue because 220 in a box smoker until the meat hits 130 then I throw it on the grill.
He never said he was cooking an american beef brisket with smoke. lmao
It looked way too dry compared to real barbecue brisket.
Where is the pot roast SAUCE?!
I was about to comment that this looked more like a Kosher "browned and braised" brisket as opposed to a Texas style brisket.
I think this video really shows that there is no truely "the greatest chef" nor is any chef infalliable. Cooking is another discipline that is so varied and complex that it's impossible for anyone to be great at all of it. And to be fair, Gordon's video is meant for an easy, doable dinner and he did make a caveat of "barbecue style".
I cooked this tonight and it was a tasty plate of beef. I would never say that is BBQ but on a cold March day here in the UK, it hits the spot.
I live in Britain and I brought some barbecue sauce and it was literally vinegar and a pinch of smoked paprika
It's similar to Carolina style bbq sauce
ok but you kinda served at 0:41 like damn sir calm down you got me feeling bashful
😂😂
Gordon is from the land of bland .he should leave bbq alone.
That looks absolutely disgusting and not seasoned well at all. I think Gordon doesn’t season anything enough. I’m not surprised why food sucks in the UK
Arguably Gordon gained massive fame by roasting people and the guy who had the shot at roasting back dropped the ball cmon man I been here over 5 mins nothing but compliments and haven’t heard the man called a sausage at all. I’m out
I am from the UK and no that is no that is not BBQ sauce, I do apologise on Gordon's behalf as he sometimes escapes his TV guardian's and waffles shit!
is there a bbq elo and bbq rank and bbq tournament where you’re in a bbq league and have to get bbq points to rank up to bbq pitmaster then get into the top 500 of grand pitmasters
please answer
Also… all cattle is grass fed… European cattle are different with fat because they weren’t breed the same way, because we require much different traits due to our climate from them. Different grasses and grains have ranging protein and fat contents in them
ROASTIBG GORDON RAMSAY!!!!
*every two seconds* : looks fucking awesome, i love this, this is great, I actually love this
Kudos for giving him some credit ... I'm triggered on so many levels lol. This just hits me like "You'll just believe this cuz I'm GR"
Gordon Ramsay's credentials as a world-class chef mean nothing when it comes to southern barbecue. He is not qualified. Southern cuisine is a labor of love and takes a lot of knowledge to master. You pretty much have to be raised around it to understand it.
I knew it was basically pot roast from the picture alone.
This is a European style brisket. If I say I'm making italian pasta and I use rice noodles and soy sauce, it's not Italian pasta.
like an overpass brisket
Edit: oh yeah he said it at the end
Amazing content as usual!
Keep up the good work man, you helped me a lot in my BBQ journey
thank you! I'm so glad to hear that! 😁
I love the content and editing of these videos. But the over-saturation of sound effects gets a little jarring. I think it’s a mix of the volume level as well as the frequency of slap-sounding effects. This issue may just be my preference but I wanted to bring it to your attention in case others agree.
I’ve made this a few times, and it’s delicious. But you gotta remember, us Brits can’t BBQ for shit, this is good but nothing really like Texas brisket. Also, we don’t have liquid smoke here, so often use smoked paprika and chipotle.
This is more similar to the way my Jewish grandmother made brisket than BBQ
Not sure why you came up on my feed but I'm glad you did, great video.
You just started popping up in my feed recently, and boy am I glad! Great tips, and you're hilarious. Instant sub.
Can't wait to see Cobble Wobble Tin Tin Sauce in my local Tesco mate
Just a fun fact about celery/celery salt. Celery has a lot of natural msg properties, which can enhance that umami taste of whatever your cooking. I'll usually hit my steaks with a pinch of celery salt (and worchestershire sauce, since it has the same properties); so little that you cant taste the celery. But if you compare one with and without (which I have), the one with has a more "beefy" taste.
That is interesting! Never knew why he used that, so its good to know! Thank you
dang i use celery salt in everything and always like it better. guess i know why now
I'm Oklahoman, I can smoke a brisket better than any restaurant in OKC
I remember seeing this vid from Gordon. I mean I'm sure it tasted good but calling but definitely not "bbq" by any means, besides the seasoning.
When i saw that little lump of meat and a roasting pan, you know something is really wrong lol.