Hi Bruce I live down under in New Zealand been bbqing for many many years. I've learned more from you in the two shows I've just watched then every other one. Will be keeping a eye out for more.keep up the good work work Thanks kiwi Steve
He’s been through Live Oak Florida ate at the Dixie grill and left a lot of nice signatures and photos that are on display at the Dixie Grill in Live Oak Florida. Absolute incredible human being.
i think Bruce Mitchell is now one my favorite backwoods chef to watch! idk why they havent aired him on TV on food channel or on history channel doing this, but this would be a BIG hit!
This has been a great series to watch. I'll bet that while you were filming this series Bruce took care of the crew . I saw that Bruce had knee surgery this week and is probably hurting a bit so say a little prayer for him.
Don't have money for a Blackstone or a tomahawk steak, but I sure enjoyed watching this. After watching one of your other videos, I know you're a great cook. You know flavor, that's what counts!
I visited this place and took the tour with T Mike...I stood by that fence and saw the biggest alligator I'd ever seen...my thinking was that fence would not hold him back!!!
Pac Islander Boy from California, but wanted to say Thanks Uncle Bruce for being all of our Dads/Uncle/Brother. Truly an amazing man, and enjoyable substance that’ll make many homes feel homier with us echoing your content
Ain't nobody's cooking like Mama's cooking except for Grandma's cooking cuz where did she learn from Amen to that and that looks really really good black stones in the shop going to have to give it a try
That Dale's liquid marinade is where it's at 2 to 3 hours will do ! Careful if u don't like flavor because The Dale's will definitely delivery flavor and in a few hours ! I myself always cut it with a couple 16oz or 12oz beers to 1/2 or 3/4 of a bottle depending who is eating ! Love Dale's liquid marinade Bruce is the only person I've ever seen use it !
Hey Bruce....if one ain't hungry before watching this video there surely hungry at the end... Man what a feast.. Thanks so much for taking the time to share this with all your fans out here. Keep safe. Your fan....Chuck in Belleville Ontario Canada....
I got a Sous Vide for Christmas. I was a little skeptical at first. I've been grilling meat a certain way my whole life. After trying it, I was sold. I do it every time now. Thanks for sharing. Much love and respect from Baltimore as always.
Bruce your the man!!!! So glad you cook on this channel. I’m going to try cooking a steak the way you showed us. I’ve never cooked one that way before. Thanks for showing and sharing the gator farm with us. Love the videos and stories as much as the cooking ideas. Keep them coming!!!!
Killer job with that steak. That cooler method was something else, lol. I am starting my side business. Gonna sell ice chests and advertise them as "southern sous vedes"😆
This should up in my feed as a "you may find this interesting" and God damn that steak looked so good. Enjoyed the bit at the end about your family and the gators.
I believe, especially with the rising cost of steak, to cook it in such a way that brings out the best in steak. Sous vide is the best way I have ever found it allows you to cook to perfect temperature and the sear it to perfect on the surface, thus bringing out the full flavor texture and tenderness of a steak no matter the cut. Sous vide also allows you to cook the steak for a party then only requiring the searing when the guests are ready and all there. The sous vide holds the temp without overcooking until you are ready to sear giving you about 1-1½ hour grace period until you sear. Cooking it on the blackstone allows you to sear several steaks at on time or one huge steak either way works to bring the Maillard reaction into play to sear the ominio acid for flavor and the sugars that form the crust. This method is the best way to bring out the full potential and taste in a steak. As meat prices goes up you want a to maximize you cost to taste experience and the method is the very best way. Great job Bruce it the only way. And if you don't have a Blackstone a cast iron skillet or two burner griddle will work on you stove to get the sear or even a propane torch, or a super hot grill. The key is allowing the internal temp to drop some so when you sear you don't over cook your steak when you sear it. Those potatoes are to die for as that flavor in there is over the top.
Awesome write up Rick, I'm planning on doing this exact method (sous vide followed by Blackstone sear) for a party soon and was wondering if you had any tips to better render the fat. I've found in the past with sous vide that when I cook the steaks at 130 degrees and then sear them the fat just didn't render very well compared to other cooking methods like searing on the stovetop in a cast iron and finishing in the oven. Maybe I need to sous vide at a higher temp? I worry going too high on the temp will ruin the steak, I normally prefer medium rare. Thanks!
@@Uberauto88 I use a propane torch on the fat to caramelize it you control the heat and the area it sears. If you are using the blackstone sear the fat first, then the juices from the fat will be on the surface of the griddle to help sear the meat. One more top allow the meat to lightly cool down before the sear as you can sear before the internal temperature starts rising to that of the desired doneness. A five degree internal temperature drop allows you a window of opportunity to get a good sear. I fine an internal thermometer is helpful to achive this, as you can see the temperature as it goes down. Also you what a hot high temperature on the surface of the griddle to get your sear also a little fat on the surface helps to achieve it. If you have access to some beef fat lay it on the griddle, while the steaks are resting to lower the internal temp, the fat will cook and render it fats to lubricate the surface and add to the beefy flavor to expedite the sear. Word of caution cook the fat slow temperature so it will render not sear. Then remove the fat and when your are ready turn up the temperature for the sear You cook use rebdered bacon fat from slow temperature cooked bacon, it will give the meat a smoky bacon flavor to the sear surface of the steak. Many time I use the torch to sear the whole steak as I have greater control it works well for a couple of steaks. However it is not the fastest method for a party, the griddle or a very hot grill with temperatures over 450° f but watch closely get your sear and get off the flame or you will raise the internal temperature higher than you want. There is a balance that is there a d it can be easy to over cook you steak. Thickness also plays a part a thin steak less than an 1" thick it become very critical very hard to not over cook it using this method but it can be done, however I prefer a 1¼" thick or more for the sous vide/ sear technique. The thicker the better up to 2". Me personally I feel a 1½ is the perfect steak and depending upon the steak you can serve to people out of one steak once slice about a ¼" thick slices. And then fan out on a platter to serve. Rib eye and NY strips are perfect to serve two this thick, a filet migon 1 per person, sirloin steak 2-3, basically I figure about 6 - 8 ounces per person but if you got big eater 10-16 ounces. Hope these ideas help I would test 0which method it right for you before the party. It took me a long time to understand these things and get the best results for me. But is easy to learn when you understand the tricks to get the best results. Had I had these tips I would have saved a lot great steak, and enjoyed a lot more flavor and texture. Now I can predict the best way before I even start using these tips and hints. Hope they help you to achieve a great party. But remember temperature is you best friend as well as your worse enemy control that and you can always achieve a quality steak. Best friend to achieve that is a surface temp thermometer for you searing/cooking surfaces and a internal temperature thermometer for checking what going on in the steak or any meat you may be cooking. I use them constantly even in everyday cooking on the stove, in the oven, or with a smoker, grill or griddle. Once you learn to trust the thermometer you will find other using baking, roasting grilling or frying. Cooking variuos meats and roast, breads, vegetable and much more.
@@Uberauto88 might want to re read it as I hit send before I finished so recited it and added much more. Good success upon your party. Let me know how it went.
@@rickbooher8224 I reread your message, thanks again for so much really great advice. I was thinking of getting some beef tallow to put down before I sear the steaks off and I will certainly do that and at a lower temperature thanks you your advice. I will certainly follow up with the results in a few weeks. Thanks again, I really appreciate the help.
We need more Bruce content. He’s awesome!
Bruce is a national treasure!!! 🇺🇸 o7
Hi Bruce
I live down under in New Zealand been bbqing for many many years. I've learned more from you in the two shows I've just watched then every other one. Will be keeping a eye out for more.keep up the good work work
Thanks kiwi Steve
Facts
Yes he is. We have to protect him at all costs.
Nah
Indeed
People like Bruce make me proud to be from Louisiana.
Me too I’m in central Louisiana.
@@Country_boy-sz3bn I'm with you let's go Brandon.
Ain't much to be proud of
He’s been through Live Oak Florida ate at the Dixie grill and left a lot of nice signatures and photos that are on display at the Dixie Grill in Live Oak Florida. Absolute incredible human being.
i think Bruce Mitchell is now one my favorite backwoods chef to watch! idk why they havent aired him on TV on food channel or on history channel doing this, but this would be a BIG hit!
This has been a great series to watch. I'll bet that while you were filming this series Bruce took care of the crew .
I saw that Bruce had knee surgery this week and is probably hurting a bit so say a little prayer for him.
Hope she gets well soon.
Don't have money for a Blackstone or a tomahawk steak, but I sure enjoyed watching this. After watching one of your other videos, I know you're a great cook. You know flavor, that's what counts!
Save up
Tabletop Blackstone griddle works great to for many different meats veggies only 150 bucks works for me outside picnic table camping ect
you could get a large cast iron skillet for alot cheaper. its not going to be as big as a Blackstone cooking surface ofc but it gets the job done.
@@Big-Government-Is-The-Problem what is a good cast iron skillet o buy
@SEIKA thanks. I haven't eaten in 7 months. Now you have solved my problem! I guess I should have googled how to eat without owning a Blackstone!
I'll buy a blackstone simply because Bruce cooks on one. Give Bruce Mitchell a cooking show! I'll watch the heck out of it.
I don't know if anybody has ever said it but after watching four videos you are the new Bob Ross of cooking that's a compliment
Bruce it what makes this country Great !! ♡♡ we loveu brother 🤘✌️🙏
Bruce, my pawpaw was a Cajun. He did things like you. He used what he had to get it done. I sure miss him.
fascinating story at the end
This guy was always the best on that show
They broke the mold when they made Bruce what an awesome guy
That’s so dope how Leroy comes out to say wassup and as soon as Bruce drives away he shoots back in the water
No he didn't hold the steak down with vice grips, & cut the bone with a construction grade saws all!!!! Woooow. I love it 😂
Glad you are you Bruce... excellent human person american soul..
Nothing like healthy eating with Bruce Mitchel!!
Need more cooking from Bruce I could watch him every day 😊
Oh thank you for the best butcher shop modification on the tomahawk. You are a true home cook,please keep up the great Cajun cooking.
You have the biggest heart I remember when you said prices to low let's do it ourselves
I absolutely love your cooking and I absolutely love your humor
I visited this place and took the tour with T Mike...I stood by that fence and saw the biggest alligator I'd ever seen...my thinking was that fence would not hold him back!!!
Looks delicious. Love watching swamp people occasionally. Especially I like the gator story. Real people
Thanks for sharing, Bruce! You are definitely the man!!
Pac Islander Boy from California, but wanted to say Thanks Uncle Bruce for being all of our Dads/Uncle/Brother. Truly an amazing man, and enjoyable substance that’ll make many homes feel homier with us echoing your content
Ain't nobody's cooking like Mama's cooking except for Grandma's cooking cuz where did she learn from Amen to that and that looks really really good black stones in the shop going to have to give it a try
I’ve been waiting for Bruce to release another!!! Fabulous once again.
That Dale's liquid marinade is where it's at 2 to 3 hours will do ! Careful if u don't like flavor because The Dale's will definitely delivery flavor and in a few hours ! I myself always cut it with a couple 16oz or 12oz beers to 1/2 or 3/4 of a bottle depending who is eating ! Love Dale's liquid marinade Bruce is the only person I've ever seen use it !
That was your best video yet. If I was there with you, I would have ate most of that food and you have fed me to Leroy. That food looked so darn good.
I didnt no you had a cookbook but I do now. Love your videos
Thanx for the ice chest trick! Never would have thought.
We're glad you could learn something new!
I like watching you cook, and it is great, you know what you are doing.
Bruce is the best!
Damn Bruce I just started watching, I love it my brother !!!
Bruce is a darn good chief. Along with a great teacher. A wise man who knows how to make things work. More power to him and his wonderful cooking.
Hey Bruce....if one ain't hungry before watching this video there surely hungry at the end... Man what a feast.. Thanks so much for taking the time to share this with all your fans out here. Keep safe. Your fan....Chuck in Belleville Ontario Canada....
That intro is epic
WHY HAVE I ONLY JUST FOUND THIS CHANNEL!!!!!!!!!!!!!!!!!!!!!!!
A truly down to earth man
You got such a calming voice when you prepare... reminds me of that art 🎨 guy drawing happy trees.
You make happy foods !
🙂😎👍
I’ll be right over with my fork and knife! Great video
Love me some Bruce!!!
Dang. That was awesome! Mouth watering! And great story on alligator farming
Seeing this man treat alligators like dogs pretty much is just amazing
You need to make MORE VIDEOS really like your program
This definitely is one of the best shows out💯💚
🤗Looks delicious Bruce!!! Great story about raising gators too so cool!!!! My kids enjoy watching these recipes with me 😃🤠🤍🖤🖤🖤🖤🖤🧡🖤🖤
That looks delicious 🤤
You need a TV series !!!
Love your videos! Love you Brother. Keep up the good work!
Man I love that cooker with Tyler on it
I got a Sous Vide for Christmas. I was a little skeptical at first. I've been grilling meat a certain way my whole life. After trying it, I was sold. I do it every time now. Thanks for sharing. Much love and respect from Baltimore as always.
the only problem with sous vide is the time!!! can't stay all times with that much preparation
Look here y’all!!
Bruce is the man!
I love listening to Bruce. I learn so much not just about cooking but about life on the bayou!!!
Bruce , your the best ! Thanks for showing us how to cook a great steak 🥩 ! Your friend Johnny
I hope one day I can hang out with Bruce. One of my bucket list adventures for sure❤😊
Loved this video. From the cooking to the reality in this world.
Fantastic! Appreciate you man! Love your videos and haven't been disappointed in anything I tried from your content. This one will be fun and tasty!
Bruce your the man!!!! So glad you cook on this channel. I’m going to try cooking a steak the way you showed us. I’ve never cooked one that way before. Thanks for showing and sharing the gator farm with us. Love the videos and stories as much as the cooking ideas. Keep them coming!!!!
You're*
Just found your videos so glad I did 🔥
Excellent video! Thank you!
another great video these have become my favorite..
Wow that's a family history 🥚 🐊
Just discovered your channel 💚 and I’m glad I did!!!
Superb Bruce, all the way from Scotland
Oh man, I would love to eat what you cook, it looks fabulous !
You just made me so hungry.
I live in nz wow never seen or heard of a tomahawk steak hunted and farmed all my life we are gunna try it
Looks amazing brother
great job looks perfect!
Nice tomahawk steak Bruce,the bacon potatoes is a great side dish,looks delicious Bruce.
Way to go Bruce 👏
His cooking area is so clean
Really Loved this one Bruce (from Scott, La.)
I want lunch now since watching you cook.
I think that you do a great job on cooking and I like watching your videos
love this channel this food is amazing
Killer job with that steak. That cooler method was something else, lol. I am starting my side business. Gonna sell ice chests and advertise them as "southern sous vedes"😆
Looks delicious 🤤
Nice job Bruce..... Have a Great Day.
I've never seen steak cooked like this, but I sure will try it. Hope it looks like yours. Just delicious. Ruth
Hell yes Rouses' steak😛😋.......I miss shopping at the one on St.Charles in Houma
This should up in my feed as a "you may find this interesting" and God damn that steak looked so good. Enjoyed the bit at the end about your family and the gators.
Cuz that sure looks good.
That was outstanding! Thank you
That is Awsome…..well done brother
Thanks 😎 those family Story are awesome... Never seen a steak done that way will try it.....
Five Star Bruce!
C'est ci bon . Bon travail voisine.
Only missing shrimp and grits! Looks awesome!
My two favorite foods bacon and ribeye steaks!! Great job
Guys the GOAT.
I believe, especially with the rising cost of steak, to cook it in such a way that brings out the best in steak. Sous vide is the best way I have ever found it allows you to cook to perfect temperature and the sear it to perfect on the surface, thus bringing out the full flavor texture and tenderness of a steak no matter the cut. Sous vide also allows you to cook the steak for a party then only requiring the searing when the guests are ready and all there. The sous vide holds the temp without overcooking until you are ready to sear giving you about 1-1½ hour grace period until you sear. Cooking it on the blackstone allows you to sear several steaks at on time or one huge steak either way works to bring the Maillard reaction into play to sear the ominio acid for flavor and the sugars that form the crust. This method is the best way to bring out the full potential and taste in a steak. As meat prices goes up you want a to maximize you cost to taste experience and the method is the very best way. Great job Bruce it the only way. And if you don't have a Blackstone a cast iron skillet or two burner griddle will work on you stove to get the sear or even a propane torch, or a super hot grill. The key is allowing the internal temp to drop some so when you sear you don't over cook your steak when you sear it.
Those potatoes are to die for as that flavor in there is over the top.
Awesome write up Rick, I'm planning on doing this exact method (sous vide followed by Blackstone sear) for a party soon and was wondering if you had any tips to better render the fat. I've found in the past with sous vide that when I cook the steaks at 130 degrees and then sear them the fat just didn't render very well compared to other cooking methods like searing on the stovetop in a cast iron and finishing in the oven. Maybe I need to sous vide at a higher temp? I worry going too high on the temp will ruin the steak, I normally prefer medium rare. Thanks!
@@Uberauto88 I use a propane torch on the fat to caramelize it you control the heat and the area it sears. If you are using the blackstone sear the fat first, then the juices from the fat will be on the surface of the griddle to help sear the meat. One more top allow the meat to lightly cool down before the sear as you can sear before the internal temperature starts rising to that of the desired doneness. A five degree internal temperature drop allows you a window of opportunity to get a good sear. I fine an internal thermometer is helpful to achive this, as you can see the temperature as it goes down. Also you what a hot high temperature on the surface of the griddle to get your sear also a little fat on the surface helps to achieve it. If you have access to some beef fat lay it on the griddle, while the steaks are resting to lower the internal temp, the fat will cook and render it fats to lubricate the surface and add to the beefy flavor to expedite the sear. Word of caution cook the fat slow temperature so it will render not sear. Then remove the fat and when your are ready turn up the temperature for the sear
You cook use rebdered bacon fat from slow temperature cooked bacon, it will give the meat a smoky bacon flavor to the sear surface of the steak. Many time I use the torch to sear the whole steak as I have greater control it works well for a couple of steaks. However it is not the fastest method for a party, the griddle or a very hot grill with temperatures over 450° f but watch closely get your sear and get off the flame or you will raise the internal temperature higher than you want. There is a balance that is there a d it can be easy to over cook you steak. Thickness also plays a part a thin steak less than an 1" thick it become very critical very hard to not over cook it using this method but it can be done, however I prefer a 1¼" thick or more for the sous vide/ sear technique. The thicker the better up to 2". Me personally I feel a 1½ is the perfect steak and depending upon the steak you can serve to people out of one steak once slice about a ¼" thick slices. And then fan out on a platter to serve. Rib eye and NY strips are perfect to serve two this thick, a filet migon 1 per person, sirloin steak 2-3, basically I figure about 6 - 8 ounces per person but if you got big eater 10-16 ounces. Hope these ideas help I would test 0which method it right for you before the party. It took me a long time to understand these things and get the best results for me. But is easy to learn when you understand the tricks to get the best results. Had I had these tips I would have saved a lot great steak, and enjoyed a lot more flavor and texture. Now I can predict the best way before I even start using these tips and hints. Hope they help you to achieve a great party. But remember temperature is you best friend as well as your worse enemy control that and you can always achieve a quality steak. Best friend to achieve that is a surface temp thermometer for you searing/cooking surfaces and a internal temperature thermometer for checking what going on in the steak or any meat you may be cooking. I use them constantly even in everyday cooking on the stove, in the oven, or with a smoker, grill or griddle. Once you learn to trust the thermometer you will find other using baking, roasting grilling or frying. Cooking variuos meats and roast, breads, vegetable and much more.
@@rickbooher8224 I will definitely try those tips, thank you for the reply!
@@Uberauto88 might want to re read it as I hit send before I finished so recited it and added much more. Good success upon your party. Let me know how it went.
@@rickbooher8224 I reread your message, thanks again for so much really great advice. I was thinking of getting some beef tallow to put down before I sear the steaks off and I will certainly do that and at a lower temperature thanks you your advice. I will certainly follow up with the results in a few weeks. Thanks again, I really appreciate the help.
Good show
Awesome looking food
Heck yeah Bruce!
Love your videos, I keep a sawzall blade in the kitchen for things like that
You'll have to give this recipe a try!
Looks amazing bro
Best channel on the tube 🌺🌺👍👍🌺🌺Aloha and Mahalo
Looks delicious Mmmmm
Such a cool guy!