well, it's hard to feel sorry for a bunch of slovenly meat eaters, so i guess we're even, except you're fat and you eat dead animals so i'm technically better than you
OK so every person who doesn't eat fucking dead animals has to cater to every egotistical meat-eater's whims lest they "make a bad name of themselves" - why don't you come up with something original?
Dear Food Wishes Guy, I'm 17 years old. I've been cooking since I was 12 and I love to watch your videos! You inspire me to cook! I look up to you and I hope one day I become an amazing cook like You! Thank you for your awesomeness! :'D
the tri tip to compete with! and i'd love to take the credit for being the kid on the block who exposed you to "amazeballs", but you probably have other sources for your "young-people" driven slang!
hahaha yes i love how you called out the people who were calling your previous roast bloody!!! That was perfectly cooked rare meat people need to eat more steak and read some cookebooks
Precisely. When did it become appropriate to use improper grammar (and, while we're on the subject, spelling) in everyday conversations? Ironically, when someone does speak properly - or use what the vast majority of people claims to be "big words" - then we are seen as intelligent recta (or smart-asses for those who don't know enough about basic anatomy to recognize that, in this case, when I say "intelligent" I am not saying that recta are smart...merely utilizing a colloquialism to demonstrate a point).
I get what you mean, but using colloquialism isn't a good example...it's just natural that people do not use 100% perfect grammar when speaking with each other in everyday situations...that's essentially one of the first things we learn in grammar class, that spoken language is not the same as written language, that there are many types of variations in the way people speak with each other, including social status, academic level, and the context of the conversation! The ''dumbing down'' of people's vocabulary over time isn't the same as colloquialism. It's the result of people not differentiating between written and spoken language, or not learning that different situations require different ways of communicating ( aka you wouldn't say ''amazeballs'' in a courtroom but you would with close friends because they're just different situations ). After all, all that people really want is to be understood when saying something. We adapt the way we speak based on that, and sometimes due to ignorance we also forget to adapt to different situations.
Looks yamiiiiiiiiiii !!! Thank you John for all your videos. I've learned a lot and love they you make your videos. For a long time I am looking for one recipe of one Georgian dish Satsivi (chicken in shafran sauce with nuts ) if you heard of this dish maybe you would be interested making a video on it?. :)
I love that you mentioned the four horsemen and that the colors of the pepper corns kinda correspond to each of them: black - death, white - conquest, green - pestilence and red - war. Though conquest and pestilence are supposed to be the same, but still.
I’m pregnant and can’t eat undercooked meat but couldn’t bear not to serve a good cut of beef for Christmas Eve - I’m so glad I discovered this cut of beef and this recipe! I can eat the well done parts and the family can enjoy the rest. Yay!
I just made this recipe this evening. F%@#ing delicious!!! I added sauteed mushrooms with olive oil, garlic and rosemary in the sauce. I used beef broth and malbec wine, which was a nice combo.
Thank you so much Chef John! I needed a good roast recipe for the family. I have an uncle that loves his pepper and this will surely make me his favorite niece!
Chef John ROCKS! Love your recipes (and the comedy) Should be named Shef Johns Comedy cooking cannel... I will enjoy, thanks for this amazing recipe. And all the recipes to come.
hey chef if you want somehting fun to do take a power drill and attach it to the end of the grinder and push the button grinds the peppercorn but with power!
Don stepped outside It feels good to be alone He wished he was drunk He thought about something he said And how stupid it had sounded He should forget about it He decided to piss, but he couldn't (A plane passes silently overhead) The streetlights, and the buds on the trees, were still It finally came, he took a deep breath It made him feel strong, and determined To go back inside The light Their backs The conversations The couples, romancing, so natural His friends stare With eyes like the heads of nails The others Glances With amusement With evasion With contempt So distant With malice For being a sty in their engagement Like swimming underwater in the darkness Like walking through an empty house Speaking to an imaginary audience And being watched from outside by Someone without a key He could not dance to anything Don left And drove And howled And laughed At himself He felt he knew what that was Don woke up And looked at the night before He knew what he had to do He was responsible In the mirror He saw his friend
ILovePlebs Glad to find another Slint fan on youtube. I read that they are working on remastering Spiderland with Bob Westion (bandmates with Steve Albini in Shellac), although this has been a rumor for so long. They played some shows in the UK earlier this month, there is still hope for new material!
Thank you Chef John! I used this method to cook my tri-tip. It was absolutely delicious. The men in my family said it was one of the most delicious roasts they've had in a long time. I used dry season rub and I allowed it to dry for at least 3 hours in the fridge (sadly, I found this video too late). I did the same cooking methods and allowed the meat's internal temp reach 130F. :) It was perfect
I don't have four types of peppercorn, only black. I don't have a mortar and pestle, so I micro-planed the garlic before mixing it with the olive oil. I didn't refrigerate overnight, and guess what? It still came out THE BOMB! This recipe was SOOOO GOOD! Even my picky youngest son loved it and came back for thirds. To crack the peppercorns, I just put them in a ziplock bag and went all John Henry on it with meat tenderizer. Your recipes never disappoint, John. Thanks again!
This tri tip roast is very popular on the west coast, but not in the south, i do not know why, but i asked the butcher at my local grocery store and he said they could cut it, but i would have to order in advance by 1 or 2 days. Okay, not a problem but i was wondering does anyone on here know what the cut of beef actually is and what the butcher may be breaking it down into if not a tri tip ?
like your vids but those pink or red things ARENT pepper !!!! just pretty seedish pretty nothings . . change my mind . . . ya . . dont fuckin bother . NOT PEPPER !!!!!!!
I have cooked several dishes from Chef John, and continue to be a HUGE fan, but a bit of a miss, for me, on this one. Here's the issues I encountered: John warns in this recipe that home chefs undersalt, and he salted over the garlic paste, and he salted before he roasted, and I did the same, and my roast came out way too salty, and was basically inedible. so, my advice, when it comes to salt, use good judgement and trust yourself. If I were to do it again, I would completely eliminate the 2nd salting depicted on the video. Secondly, I do not have a pan that is oven safe up to 450 degrees, which is what chef John uses in the video. I would say most home chefs, probably have similar to me, non-stick that are safely oven safe up to 350 - 375 degrees (in my case, hard anodized). So, since I did not have the hardware that John used, I tried this recipe in my roasting pan, since the pan can go in the oven up to 450, and can be used on the stovetop as well. The end result was not ideal. When I pulled the tri-tip out, after the initial 15 minutes, it was not nearly as beautifully browned as Chef Johns, and so to compensate, I ended up overcooking the tri-tip, and the end result, was not good. I am not a professional chef, just a guy that loves food, but in the past, I have had more success with oven roasted tri tip, by doing a couple things: First, I do away with searing, too many things can go wrong and often do. Second, I use my favorite rub, preferably something with some brown sugar to help in the browning (in the oven). Third, drop the temperature down, put a digital thermometer in the tri-tip, put the tri tup up in your roasting pan (the one you use for your turkey), put it in the oven, and pull it out between 130-135, then let rest. Here's a link to a recipe that follows this gameplan. www.bhg.com/recipes/how-to/cooking-basics/how-to-cook-tri-tip/
+Tom Levine Tom, this is a very helpful reminder that there are a lot of variables in cooking, and that what is great about Chef John is that he demonstrates techniques, not just recipes. People have different equipment and your oven temp is prone to great variation. I do not own ANY not-stick-coated cookware, but you don't get good browning with it and it is carcinogenic at higher temps. Thanks for reporting your results!
I am not a pro either and I also thought that was a bit too much salt for my liking. I am going to try this but skip the second salting. You mentioned you don't have a pan that can handle the temperature. You may want to pick up a 12" or 15" cast iron pan since they are relatively inexpensive (in comparison to non-stick pans) and can handle very high temperatures. Good luck!
Tip: parch the flour - preferably stone ground whole wheat - in a cast iron skillet, then add it to the beef bits in the first skillet. Before you add the flour however, deglaze the first skillet with a strong dry red wine. Hungarian Bull's Blood, maybe. Then add the beef stock. For the roast, I like to add a few juniper berries with the pepper...and just a hit of cloves and orange zest..works perfect with the Bull's Blood...
Because I was only cooking for myself, I used a small top round roast. I roasted a duck the other day so I used duck fat instead of butter and duck stock instead of beef/veal/oxtail. I used only black pepper and didn't let the meat sit overnight. At 55°C (131°F) I took it out to rest, added a splash of Worcester sauce with the balsamic and ate several slices, drowned in sauce, with roasted carrots. It was great! Very tasty, shiny pan sauce! Thanks for the easy recipe Chef John.
"C'mon, read a book" LOL First, I watch your videos for the humor and the gorgeous looking food. Then by the end I think "ok I HAVE to make that!". I'm definitely going to try this one for Xmas dinner!
My family (along with many American and British families) traditionally cooks a ham for Christmas. I'm surprised I couldn't find a video on baked ham on your site. I'd love to see your ideas of non-traditional methods of preparing a whole baked ham.
Oh John, you trendy chef, you. ;) This cut is gonna be very popular in 2014. I already love it, cheap and sooo tasty, I'm just glad this cut is getting more attention all the time. Can I foodwish some nose to tail recipes/really odd cuts? Anything really, like head cheese for example, but maybe not head cheese cause it turns some people off. Just something like that? I'm not being too specific but I'd love to see some interesting and not as popularly used cuts in a recipe of yours!
Chef John...the next time you want to grind a lot of peppercorns try this. Take the top off the grinder until you have the square shaft exposed. Place an electric drill's chuck onto the shaft and tighten. Then turn on the drill....WaaaaLaaaa...you have electrified your pepper grinder. After all, you are the Master of the Grinder now!
Cooked at 450 for 15 minutes then 8 minutes at 200 - it was 140 internal temp. Your mileage may vary. I recommend using a thermometer. It was great though!
1:28 Please don't fall into the"BAD BOY" trap. Food is neither a boy or bad. That phrase is so annoying to me as a foodie. I have unsubscribed from channels who say that on every video.
I grew up on the central coast of California, where this cut was first used. It's good regardless of how you prepare it, but to do it real justice you need to slow cook it over oak. We use coastal red oak. We also never trim the fat, and use coarse salt/black pepper/onion powder/garlic powder/sage/oregano/smoked Spanish paprika to season it. It's typically served in sandwiches or plain with pinquito beans and virtually any salad.
My takeaway part (and there are many) of your narration Chef John - "...Come on, read a book" for the crazed people gawking at the pink in the meat! Lovely recipe!!!
I made it and found it way too peppery for my taste and I love hot and spicy food. I'd cut the pepper by 2/3 and increase the garlic for my taste. Otherwise, it was excellent and I'll make again but change to suit my taste.
Love your comments. A quick 45 mins in reference to grinding the peppercorns by hand and also of course, the bit about the juice being blood. Thank you for cautioning people to read a book lol.
eh You can buy 2 tritips at Costco super cheap and then put them in a bag with some Korean BBQ sauce over night. Then take them out, rub most of the sauce off to keep the grill clean and grill it on each side for like 5 to 6 minutes. Then slice it thin and serve it on rolls with a horse radish cream sauce with fresh ground / powdered rosemary. Or you can serve it with potatoes. Peel and slice the potatoes like really thick potato chips (about 1/2 a cm) and put them in a medium / medium high heat pan with oil and butter and keep them covered. stirring occasionally and cooking until tender.
All that is missing is some top notch Yorkshire puddings and roast potatoes, and you my friend have a top roast. Standard Sunday dinner in England. That gravy looked delicious.
I've been looking for a great Chicken Pad Thai recipe but can never find a perfect one. I know you can do this. Please upload a chicken pad thai recipe for us!!!
I was going to create a playlist of all of your recipes that I want to cook so I could see everything in a single, unified place. Then I realized I could accomplish the same thing with less effort by just going to your page and clicking the Videos tab.
Ur Angel from haven just on time my baby girls bdy comng soon im do this recipe. And im so sure my familu will love it just how they loved the thanx giving recipe ..... thank you so much
Just the other day I told myself I would make a point of using the word "amazeballs" more often. Also, "awesomesauce" has been tossed around my group of friends, used in the same fashion.
This may be a dumb question but, *kindly* humor me: Is there any danger of letting the beef dry age like that when there are other things in the refrigerator vis-a-vis the beef? Or does the beef *have* to be alone for this to be safe?
Ah. Lol. Which is basically what I ended up doing anyway since I don't have a secondary storage method like that. But thank you for the reassurance. :-)
Apparently pink peppercorns come from the Brazilian pepper tree which is all over Florida. So I guess you can grab some berries around December and dry them out and get free pepper.
Check out the recipe: www.allrecipes.com/Recipe/235901/Peppercorn-Roast-Beef/
You're the host of your L shaped roast
Hadn't heard anyone say amaze-ballz in a minute. Lol
You are the chief of your triangle beef.
Dammit!
So starstruck right now
....and the boss, of my pan sauce....!This recipe, always overwhelms me!Thank you all...great video!
Good one! I was hoping he'd say, "you are the Donny Most of your tri-tip roast"...
"The juices aren't blood. Read a book."
THANK YOU.
it is blood... i guess 18+ people are bloody nuts.
***** I used to think it was blood, until I did some research. It's hard to feel sorry for people that are too lazy to do a basic google search.
well, it's hard to feel sorry for a bunch of slovenly meat eaters, so i guess we're even, except you're fat and you eat dead animals so i'm technically better than you
***** It's people like you that give other vegetarians a bad name
OK so every person who doesn't eat fucking dead animals has to cater to every egotistical meat-eater's whims lest they "make a bad name of themselves" - why don't you come up with something original?
Dear Food Wishes Guy, I'm 17 years old. I've been cooking since I was 12 and I love to watch your videos! You inspire me to cook! I look up to you and I hope one day I become an amazing cook like You! Thank you for your awesomeness! :'D
Thanks! Represent.
How is your life now
@@davidllp5879 i second this. How are you?
Yeah how r u
Spoderman says spooderman.
the tri tip to compete with! and i'd love to take the credit for being the kid on the block who exposed you to "amazeballs", but you probably have other sources for your "young-people" driven slang!
- at 5:58 I thought he was gonna' say "look at that shit." lol.
Excellent Chef John! The meat looked amazing, and very delicious!
Watching juicy, glistening meat at 2am while baked is not genius *eats yogourt*
baked...
cereal here..
baked...
apple pie here..
baked...
waffles with peanut butter and syrup here....
overdone…
I forgot to set the timer.
drunk.....
and so very hungry ahhhh get in my mouth!!!
+1 for "amazebawls"
Chef john you may be the coolest guy on the internet. Been watching you vids for a year. I bet your the super cool uncle in your family.
You nailed it.
Beautiful. Permission to make 'amaze-balls' my new catchphrase?
Permission denied.
Overruled, says the judge
no
Chef John - Frustrating stoners with lack of cooking skills for many many years
This is your chance to make some pot roast while roasted on pot!
I see what you dids theres
knifeforkandaspoon I laughed longer than i should
Stoners - Making sure they let everyone else know they smoke weed for many many years
Holy shit, I could eat that whole thing right about now!
You mean you could eat a whole Holy shit ? :o
Nice, I am going to make this recipe for Christmas dinner. I am sure my family will love it.
hahaha yes i love how you called out the people who were calling your previous roast bloody!!! That was perfectly cooked rare meat people need to eat more steak and read some cookebooks
Do kids really say amazeballs nowadays?
yup! totes amazeballs is slang for "totally amazing" lol!
John Mullan as if "totally amazing" isnt slang enough hehe
Claudia Prinslo
Precisely. When did it become appropriate to use improper grammar (and, while we're on the subject, spelling) in everyday conversations? Ironically, when someone does speak properly - or use what the vast majority of people claims to be "big words" - then we are seen as intelligent recta (or smart-asses for those who don't know enough about basic anatomy to recognize that, in this case, when I say "intelligent" I am not saying that recta are smart...merely utilizing a colloquialism to demonstrate a point).
I get what you mean, but using colloquialism isn't a good example...it's just natural that people do not use 100% perfect grammar when speaking with each other in everyday situations...that's essentially one of the first things we learn in grammar class, that spoken language is not the same as written language, that there are many types of variations in the way people speak with each other, including social status, academic level, and the context of the conversation! The ''dumbing down'' of people's vocabulary over time isn't the same as colloquialism. It's the result of people not differentiating between written and spoken language, or not learning that different situations require different ways of communicating ( aka you wouldn't say ''amazeballs'' in a courtroom but you would with close friends because they're just different situations ). After all, all that people really want is to be understood when saying something. We adapt the way we speak based on that, and sometimes due to ignorance we also forget to adapt to different situations.
Amazeballs indeed!
I was wondering when the Cayenne will come in :)
amazeballs
Hahaha Amazeballs! Looks delicious :)
Btw, I have a foodwish: something that tastes good but I can eat/maybe slurp after a wisdom tooth removal...
I love this recipe! I make it every year to complement our Christmas or Thanksgiving meal. So easy and absolutely delicious!
Looks yamiiiiiiiiiii !!! Thank you John for all your videos. I've learned a lot and love they you make your videos.
For a long time I am looking for one recipe of one Georgian dish Satsivi (chicken in shafran sauce with nuts ) if you heard of this dish maybe you would be interested making a video on it?. :)
I love that you mentioned the four horsemen and that the colors of the pepper corns kinda correspond to each of them: black - death, white - conquest, green - pestilence and red - war. Though conquest and pestilence are supposed to be the same, but still.
I’m pregnant and can’t eat undercooked meat but couldn’t bear not to serve a good cut of beef for Christmas Eve - I’m so glad I discovered this cut of beef and this recipe! I can eat the well done parts and the family can enjoy the rest. Yay!
I just made this recipe this evening. F%@#ing delicious!!! I added sauteed mushrooms with olive oil, garlic and rosemary in the sauce. I used beef broth and malbec wine, which was a nice combo.
Thank you so much Chef John! I needed a good roast recipe for the family. I have an uncle that loves his pepper and this will surely make me his favorite niece!
So he's rich then. ;)
So why didn't you use that pestle and mortar for the peppercorns?
Everyone who dislikes this; obviously you aren't amaze balls enough to make this.
I’m just checking in to comment so that when Gino Biondi watches this he can see that I beat him here. ✈️
Stop it chef john that was a cruel thumbnail i feel hungry now and I don't have access to beef ;_;
Chef John ROCKS! Love your recipes (and the comedy) Should be named Shef Johns Comedy cooking cannel... I will enjoy, thanks for this amazing recipe. And all the recipes to come.
hey chef if you want somehting fun to do take a power drill and attach it to the end of the grinder and push the button grinds the peppercorn but with power!
LOL crazy people the juices aren't blood! I love you
God this is amazing.
I love you Chef John (no homo)
My foodwish is a french dip sandwich!
Don stepped outside
It feels good to be alone
He wished he was drunk
He thought about something he said
And how stupid it had sounded
He should forget about it
He decided to piss, but he couldn't
(A plane passes silently overhead)
The streetlights, and the buds on the trees, were still
It finally came, he took a deep breath
It made him feel strong, and determined
To go back inside
The light
Their backs
The conversations
The couples, romancing, so natural
His friends stare
With eyes like the heads of nails
The others
Glances
With amusement
With evasion
With contempt
So distant
With malice
For being a sty in their engagement
Like swimming underwater in the darkness
Like walking through an empty house
Speaking to an imaginary audience
And being watched from outside by
Someone without a key
He could not dance to anything
Don left
And drove
And howled
And laughed
At himself
He felt he knew what that was
Don woke up
And looked at the night before
He knew what he had to do
He was responsible
In the mirror
He saw his friend
ILovePlebs Glad to find another Slint fan on youtube. I read that they are working on remastering Spiderland with Bob Westion (bandmates with Steve Albini in Shellac), although this has been a rumor for so long. They played some shows in the UK earlier this month, there is still hope for new material!
This looks amazeballs indeed
Chef John, dont stop making videos. Your awesome.
Chef John. Learns his wit by day as a high school teacher learning the language of youth. Amazes us by night with his cooking videos!
Amazeballs
I got hungry after watching this. What should I do?
Thank you Chef John! I used this method to cook my tri-tip. It was absolutely delicious. The men in my family said it was one of the most delicious roasts they've had in a long time. I used dry season rub and I allowed it to dry for at least 3 hours in the fridge (sadly, I found this video too late). I did the same cooking methods and allowed the meat's internal temp reach 130F. :) It was perfect
I don't have four types of peppercorn, only black. I don't have a mortar and pestle, so I micro-planed the garlic before mixing it with the olive oil. I didn't refrigerate overnight, and guess what? It still came out THE BOMB! This recipe was SOOOO GOOD! Even my picky youngest son loved it and came back for thirds.
To crack the peppercorns, I just put them in a ziplock bag and went all John Henry on it with meat tenderizer.
Your recipes never disappoint, John. Thanks again!
Chief John, You're simply the best ! Thanks
Another beef recipe from Chef John? So long, pants!
I... you...
wait, what?
Ganelon
Ya know.. increasing waistlines and all that...
6:25 "And by the way, crazy people: the juices aren't blood. Come on. Read a book." LOL
This tri tip roast is very popular on the west coast, but not in the south, i do not know why, but i asked the butcher at my local grocery store and he said they could cut it, but i would have to order in advance by 1 or 2 days. Okay, not a problem but i was wondering does anyone on here know what the cut of beef actually is and what the butcher may be breaking it down into if not a tri tip ?
Chef John, I don't know if anyone's ever told you this, but you have beautiful hands. You should seriously consider becoming a hand model :D
We don't say amazeballs Lol but this is a great recipe I was the MVP of my house last night thanks
"If, you know, I had hair."
Love the recipe: garlic pepper and juicy meat... I'll try it out for sure! Congratulations
"Come on, read a book"
This is why I like you
not everybody has an extra fridge or a garage, LOL. No seriously i dont
bugger I just cam home from shops now I need to go buy all this stuff yummmmm
like your vids but those pink or red things ARENT pepper !!!! just pretty seedish pretty nothings . . change my mind . . . ya . . dont fuckin bother . NOT PEPPER !!!!!!!
I have cooked several dishes from Chef John, and continue to be a HUGE fan, but a bit of a miss, for me, on this one. Here's the issues I encountered: John warns in this recipe that home chefs undersalt, and he salted over the garlic paste, and he salted before he roasted, and I did the same, and my roast came out way too salty, and was basically inedible. so, my advice, when it comes to salt, use good judgement and trust yourself. If I were to do it again, I would completely eliminate the 2nd salting depicted on the video. Secondly, I do not have a pan that is oven safe up to 450 degrees, which is what chef John uses in the video. I would say most home chefs, probably have similar to me, non-stick that are safely oven safe up to 350 - 375 degrees (in my case, hard anodized). So, since I did not have the hardware that John used, I tried this recipe in my roasting pan, since the pan can go in the oven up to 450, and can be used on the stovetop as well. The end result was not ideal. When I pulled the tri-tip out, after the initial 15 minutes, it was not nearly as beautifully browned as Chef Johns, and so to compensate, I ended up overcooking the tri-tip, and the end result, was not good.
I am not a professional chef, just a guy that loves food, but in the past, I have had more success with oven roasted tri tip, by doing a couple things: First, I do away with searing, too many things can go wrong and often do. Second, I use my favorite rub, preferably something with some brown sugar to help in the browning (in the oven). Third, drop the temperature down, put a digital thermometer in the tri-tip, put the tri tup up in your roasting pan (the one you use for your turkey), put it in the oven, and pull it out between 130-135, then let rest. Here's a link to a recipe that follows this gameplan. www.bhg.com/recipes/how-to/cooking-basics/how-to-cook-tri-tip/
+Tom Levine Tom, this is a very helpful reminder that there are a lot of variables in cooking, and that what is great about Chef John is that he demonstrates techniques, not just recipes. People have different equipment and your oven temp is prone to great variation. I do not own ANY not-stick-coated cookware, but you don't get good browning with it and it is carcinogenic at higher temps. Thanks for reporting your results!
I am not a pro either and I also thought that was a bit too much salt for my liking. I am going to try this but skip the second salting. You mentioned you don't have a pan that can handle the temperature. You may want to pick up a 12" or 15" cast iron pan since they are relatively inexpensive (in comparison to non-stick pans) and can handle very high temperatures. Good luck!
10 years later and I still love/use this recipe and advertise it to those who want a good roast recipe. ^_^
illuminate *CONFIRMED!*
Tip:
parch the flour - preferably stone ground whole wheat - in a cast iron skillet, then add it to the beef bits in the first skillet. Before you add the flour however, deglaze the first skillet with a strong dry red wine. Hungarian Bull's Blood, maybe. Then add the beef stock.
For the roast, I like to add a few juniper berries with the pepper...and just a hit of cloves and orange zest..works perfect with the Bull's Blood...
Because I was only cooking for myself, I used a small top round roast. I roasted a duck the other day so I used duck fat instead of butter and duck stock instead of beef/veal/oxtail. I used only black pepper and didn't let the meat sit overnight. At 55°C (131°F) I took it out to rest, added a splash of Worcester sauce with the balsamic and ate several slices, drowned in sauce, with roasted carrots.
It was great! Very tasty, shiny pan sauce! Thanks for the easy recipe Chef John.
"C'mon, read a book" LOL First, I watch your videos for the humor and the gorgeous looking food. Then by the end I think "ok I HAVE to make that!". I'm definitely going to try this one for Xmas dinner!
My family (along with many American and British families) traditionally cooks a ham for Christmas. I'm surprised I couldn't find a video on baked ham on your site. I'd love to see your ideas of non-traditional methods of preparing a whole baked ham.
Oh John, you trendy chef, you. ;) This cut is gonna be very popular in 2014. I already love it, cheap and sooo tasty, I'm just glad this cut is getting more attention all the time.
Can I foodwish some nose to tail recipes/really odd cuts? Anything really, like head cheese for example, but maybe not head cheese cause it turns some people off. Just something like that? I'm not being too specific but I'd love to see some interesting and not as popularly used cuts in a recipe of yours!
I have to subscribe just for amazeballs.
Chef John...the next time you want to grind a lot of peppercorns try this. Take the top off the grinder until you have the square shaft exposed. Place an electric drill's chuck onto the shaft and tighten. Then turn on the drill....WaaaaLaaaa...you have electrified your pepper grinder. After all, you are the Master of the Grinder now!
Chef John you've cayenne my life for good...That roast is fit for a King...Thanks!!!
Uprated. I adore pink peppercorns and they are worth hunting down and paying for!
Cooked at 450 for 15 minutes then 8 minutes at 200 - it was 140 internal temp. Your mileage may vary. I recommend using a thermometer. It was great though!
My mouth is WATERING! well done Chef John just another shirt drenched in drool! XD
1:28 Please don't fall into the"BAD BOY" trap. Food is neither a boy or bad. That phrase is so annoying to me as a foodie. I have unsubscribed from channels who say that on every video.
I grew up on the central coast of California, where this cut was first used. It's good regardless of how you prepare it, but to do it real justice you need to slow cook it over oak. We use coastal red oak. We also never trim the fat, and use coarse salt/black pepper/onion powder/garlic powder/sage/oregano/smoked Spanish paprika to season it. It's typically served in sandwiches or plain with pinquito beans and virtually any salad.
My takeaway part (and there are many) of your narration Chef John - "...Come on, read a book" for the crazed people gawking at the pink in the meat! Lovely recipe!!!
This was Fan %@&*^%$ Tastic, I cooked it rare for the next day.
It was even better the next day when flavors enhanced from aging.
Have you ever considered doing voice acting for southpark??
I made it and found it way too peppery for my taste and I love hot and spicy food. I'd cut the pepper by 2/3 and increase the garlic for my taste. Otherwise, it was excellent and I'll make again but change to suit my taste.
Love your comments. A quick 45 mins in reference to grinding the peppercorns by hand and also of course, the bit about the juice being blood. Thank you for cautioning people to read a book lol.
eh You can buy 2 tritips at Costco super cheap and then put them in a bag with some Korean BBQ sauce over night. Then take them out, rub most of the sauce off to keep the grill clean and grill it on each side for like 5 to 6 minutes. Then slice it thin and serve it on rolls with a horse radish cream sauce with fresh ground / powdered rosemary. Or you can serve it with potatoes. Peel and slice the potatoes like really thick potato chips (about 1/2 a cm) and put them in a medium / medium high heat pan with oil and butter and keep them covered. stirring occasionally and cooking until tender.
All that is missing is some top notch Yorkshire puddings and roast potatoes, and you my friend have a top roast. Standard Sunday dinner in England. That gravy looked delicious.
PERFECTLY cooked, Chef John. Well done! Cheers from Michigan.
I've been looking for a great Chicken Pad Thai recipe but can never find a perfect one. I know you can do this. Please upload a chicken pad thai recipe for us!!!
I was going to create a playlist of all of your recipes that I want to cook so I could see everything in a single, unified place. Then I realized I could accomplish the same thing with less effort by just going to your page and clicking the Videos tab.
I never thought i would hear "Amazeballs" in a cooking video. Well im not surprised, it is chef john after all :)
Ur Angel from haven just on time my baby girls bdy comng soon im do this recipe. And im so sure my familu will love it just how they loved the thanx giving recipe ..... thank you so much
Just the other day I told myself I would make a point of using the word "amazeballs" more often. Also, "awesomesauce" has been tossed around my group of friends, used in the same fashion.
I cackled in a highly unattractive way when you said amazeballs.
I hope when I'm your age I can make the hip kid language sound so natural.
AMAZEBALLS !!!
Hahaha i didn't get through any if your vids without giggling at your jokes. 'Amazeballs' haha x
You are right, I have never considered roasting a tri tip; but now I will try your recipe. Thanks chef.
The four horsemen of the peppercorn apocalypse... nice. Hey, isn't that a Metallica tune? Or was it Meatloaf?
I made that last night. Is was amazing! Very Keto. It would be awesome if you could do a video that highlighted your favorite "Keto" sauces and meals.
This may be a dumb question but, *kindly* humor me: Is there any danger of letting the beef dry age like that when there are other things in the refrigerator vis-a-vis the beef? Or does the beef *have* to be alone for this to be safe?
Nothing's going to happen to it, any more than if you'd left it in the store packaging for the extra day.
Ah. Lol. Which is basically what I ended up doing anyway since I don't have a secondary storage method like that. But thank you for the reassurance. :-)
Apparently pink peppercorns come from the Brazilian pepper tree which is all over Florida. So I guess you can grab some berries around December and dry them out and get free pepper.
Amazeballs, That looks delicious!
That was totes amazeballs! Iiii think a part of me just died from talking like that. Ugh. I bet making this roast will bring it back though.
Very amazeballz. Thanks, chef John. Happy holidays.
Please P.M. me so you know where to overnight ship the final product. Thanks!
I love your humor and the hint of sarcasm.. You are a funny guy! 😆
I was thinking, Chef John's wrists were looking a little chunky... lmao!
Im gonna try this soon!!
Chef John, have you try a Cambodian pepper before? the aroma is amaizing.
"Crazy people, the juices aren't blood. Read a book." best comment ever
Please don't hold back on the ox tail video. Braised and baked, omg sooo good, that and neckbone. My mom makes a killer stew with them too.