Me gustaria k lo pasaran en español pues me encanta su programa ya conpre su libro me encanto gracias a todos. loa k hacen kichamerica. perdom por mi falta de octografia gracias
@@om617yota8Really? In what way? I've had one for about 4 years now. It's kind of big compared to more recent offerings (Joule) but I like the performance fine and prefer the LCD screen and buttons rather than having to use bluetooth.
@@JeremyGabbard Terrible electronic stink, even after a couple years. House filling. Thought it would fade, and it got much better but never disappeared. To be fair, as a sous vide it's been fantastic, it's just the stink we don't like. I have no clue why I didn't return it immediately and I have no idea why I haven't just bought another instead of complaining about it on RUclips. :-)
For that much money, I'd rather spend 20 minutes trimming the big one myself & find use for the little tail & fat scraps. Also the sauce was cool & different but boy oh boy, a nice horseradish sauce or Steak Diane kind of sauce would have hit the spot!
Thanks for the clarification. It seemed way long to cook that meat otherwise. I cook pork tenderloin on a char grill but it only takes 15 - 20 min to come up to 125 after browning.
I'm just a 6 years old boy but,but,but... I feel myself like a student... ! cuz I have lack of money for a goood steack...a Joke!.... Thanks :-) mmmmm....
Love that I can see this on my local PBS station and see more here. Its great
delena levine ikr! I just found it on my PBS channel TODAY and I’m SOOOOO happy! 😊
Just fabulous! Our granddaughter's husband grilled an absolutely perfect beef tenderloin this past weekend. We have never had better!
I adore the grilling series. The weather has picked up nicely and your Master of the Grill book just arrived. Going to be a good year for char.
Dan is a culinary beast
Thanks for the great tenderloin recipe. Love these videos, Thanks
Dan is my food guru
That looks like a very well thought out tenderloin. I’m going to try this method.
Me gustaria k lo pasaran en español pues me encanta su programa ya conpre su libro me encanto gracias a todos. loa k hacen kichamerica. perdom por mi falta de octografia gracias
You guys are rock stars!
Can you please do a review of Sous vide cookers? I want to buy one, but there's so many. And the price is all over the place. Thanks in advance!
Avoid the ANOVA. Ours is terrible!
@@om617yota8Really? In what way? I've had one for about 4 years now. It's kind of big compared to more recent offerings (Joule) but I like the performance fine and prefer the LCD screen and buttons rather than having to use bluetooth.
@@JeremyGabbard Terrible electronic stink, even after a couple years. House filling. Thought it would fade, and it got much better but never disappeared.
To be fair, as a sous vide it's been fantastic, it's just the stink we don't like. I have no clue why I didn't return it immediately and I have no idea why I haven't just bought another instead of complaining about it on RUclips. :-)
@@om617yota8 haha gotcha. I imagine they'd swap it out for you
All those trimmings and you needed to sacrifice bacon?
Good point.
The bacon is for when you buy it already trimmed.
For that much money, I'd rather spend 20 minutes trimming the big one myself & find use for the little tail & fat scraps. Also the sauce was cool & different but boy oh boy, a nice horseradish sauce or Steak Diane kind of sauce would have hit the spot!
Exactly, and the trimmed is usually at least $5 more a pound and you don't get the ends for alternative use
4:52 - says he is turning heat from high to medium, but actually turns it from medium to low.
Thanks for the clarification. It seemed way long to cook that meat otherwise. I cook pork tenderloin on a char grill but it only takes 15 - 20 min to come up to 125 after browning.
What brand of grill are you using, please?
with garlic mashed potatoes, this meal seems like a great idea for Father's Day.
my gawd 🤤...
For those of us without grills, could this be done in the oven?
when making the sauce can you use something else besides cilantro.
pam lloyd parsley
whatever you want to add to flavour your sauce
@@quero4849... because you are the beer suds of your taste buds! (Thanks & a tip o' the hat to Chef John.)
😊
A hundred dollars! Where do you buy your meat?!
Yeah, they got a good deal. I've seen it for more like $46/lb.
The beacon skewer served its role and left behind, I'm so sad to realize this.
You KNOW someone ate it.
Talk about reverse seared meat
i really felt sorry for the bacon to be honest!
Just saying hello
I wouldn’t remove all of the fat. You are losing some flavor.
if milo ventimiglia hadn't started using HGH
Love your channel but immediatly am leaving after this post. Cilantro makes everything taste like soap. I'll catch the next one!
looked great but there no way I'm paying that much for a peace of meat
Not saying they are wrong. I simply cannot eat steak that undercooked. I know its safe and done. But it had to be cooked more for me!
I'm just a 6 years old boy but,but,but... I feel myself like a student... ! cuz I have lack of money for a goood steack...a Joke!.... Thanks :-) mmmmm....
1st
Thirsty for attention
@@ProtoEliteTV I don't think so
First is the worst. Second is the best. Third is the one with the hairy hairy chest.
Nope buddy...sorry😢