National Pork Board: Hey Babish we want to sponsor this video Babish: ok do you want me to talk about your union? Pork sustainability? Consumer agriculture? I feel there are a hundr- National Pork Board: -ed forty five degrees Fahrenheit internally you got it
He didn't touch the fire, he gently pushed away a yet to be lit piece of charcoal, I ocassionally do this when i am grilling too, much easier to precisely move the pieces around, and since they are not lit yet, they are not hot (well, to be fair, not hot enough to burn you if you are skilled enough).
@@Doile911 I'm sure that's it's fine, it's just funny to see something like that, talking about how hot it is and then touching it (sort of) to move it
Nothing special about that, you can even submerge your fingers in boiling water with no injuries. I myself often flip bacon and other food I have on the pan with my fingers, the trick is to be relatively fast, and not apply much pressure. As you can see he only touches the coal for like half a second, gently pushing it aside.
He probably bbq's rather often and is used to handling fire. When I was younger and went camping a lot, I remember doing similar shit, although it's a tad dangerous. Just a learning experience, really. Once you push the limits you sorta get a feel for when it's fine to dip your hand in.
Love Brad but he might wanna re-think that statement, especially since the USDA *seriously* relaxed regulations on pork and chicken processing plants. Yuck.
The world needs more Brad and Andrew collabs. I've been cooking a lot of pork chops lately, and I basically treat them like a steak. Season the hell out of 'em with salt and pepper, hard cast-iron sear, finish 'em off with a nice butter baste with garlic and herbs. Oh, and don't forget to sear that fat cap.
BRAD AND BABBY! I'd eat their pork, if you know what I mean. But seriously, as much as I think sponsored videos are a necessary evil, this was a good one. People are so uptight about eating pork because they've heard horror stories, but all those stories are really old, and the pork industry has worked really hard to produce meat that's safe to eat. It's okay to cook your chops a little shy of well-done so you don't turn them into hockey pucks.
IKR!? I came here to the comments to try to find out if I was right as to it being apple cider vinegar or some kind of extra “smokey flavour” something. Thanks folks.
I just want to say thanks. I actually went to culinary school and quit after the first semester because they sucked my love for cooking from me. But watching you the past couple weeks and seeing just how much you truly love cooking has made me have the urge to get back into it. So thank you for that. And keep enjoying yourself, it's something I wish I could have kept with.
You can never have too many clubs. You're both my favorite people on youtube! and this is proof that new yorkers and jerseyites can come together in perfect harmony in the name of pork chops.
Blaze Smith Not really as most americans pronounce it that way but in the UK we have a lot of Citys and roads ect that end in "Shire" such as Cheshire for example. We pronounce it as "Sheer" not sure why but we do 😂
Just grilled these up for the 4th on the grill, threw on some hickory chips, turned out absolutely perfect. First timer grilling chops so thank you for the video! Keep em comin'!
seeing you guys collaborating always makes me grin, yall are my favorite three people on youtube (im gonna include vinny because hes pretty great too) and your videos always make my day thanks for being so damn cool yall, keep up the great work
This has been my favorite basics so far. Thank you for the tips! oh yeah when I was a cook in the Marine Corps we used to call Worcestershire sauce. woowoo sauce
OMG!!!! That’s Brad from Bon Appetite!!! I love that guy, he’s the best! He helps Claire do the gourmet versions of junk food. I love that guy soooo friggin much!
Jhona Batil hey I was just wondering the same thing! If that’s true he is completely different than how I imagined him. I know he has an Instagram account and that his face is no secret, but I really prefer to leave it as a mistery.
Your Livestream just went *cray cray* fast!!! Just wanted to let you know that I enjoyed it and thanks for doing any Livestreams at all. I cooked along and mine was pretty darn good!!😋
I don't know if anybody else kept rewinding and watching Brad put the fire stuffs into the barbeque thingie mabobber, where the sparks were floating around the camera?? It was a beautiful, ethereal feeling shot.
Ive already fallin asleep listening to him. But then again i could fall asleep to pewdiepie the one that played games xD instead of his new make fun of stuff videos
Dude you have been on youtube for about 3 years, and you already have almost 3 million subscribers, nice man. P.S. I like how the Basics with Babish is just you sharing really good recipes.)
Jamie Frew I didn't actually know that was the original brand. Then again that would be strange if you asked for a pack of Lea & Perrins Walkers Crisps.
Love your videos! Wish you would show more of your guest though and maybe less voiceovers in that part where you guys were cooking together. Would have loved to see that dynamic, especially knowing what a funny guy Brad is.
i generally say "Wooster sauce" having heard that from various British chefs over the years. i suspect nobody actually knows how to say it and we're all just pretending to feign competence. :D
![BLACK BAG - Official Trailer [HD] - Only in Theaters March 14](http://i.ytimg.com/vi/Du0Xp8WX_7I/mqdefault.jpg)
*145 degrees Fahrenheit internally*
What's that in common logic temperature, i.e. celcius?
Arch 62.8
WAIT MY DAD LOOKING AT MY MEAT
I N T E R N A L L Y
Very abrasive delivery there, Babish.
National Pork Board: Hey Babish we want to sponsor this video
Babish: ok do you want me to talk about your union? Pork sustainability? Consumer agriculture? I feel there are a hundr-
National Pork Board: -ed forty five degrees Fahrenheit internally you got it
your videos are good
What I thought too daddy
I see Ysac learns all his cooking skills from Brad and Babish.
Where are the new videos you nub
This is Casually Explained. You Suck At Cooking is totally a completely separate unrelated dude.
and our chops have registered *145 DEGREES FAHRENHEIT INTERNALLY*
Fallout Plays get back to your community, faction rally is out after all
Fallout Plays what ever you do just make sure it’s registered
No time for pork, that sunshot catalyst isn't going to farm itself fam.
Oh boy oh boy whos gonna show us the fastest way to farm tokens when ur eating bbq
I need this as a text tone lol
1:18
Babish: He's building a super hot fire
Brad: **touches fire**
MadLadBrad
He's not a rapper
He didn't touch the fire, he gently pushed away a yet to be lit piece of charcoal, I ocassionally do this when i am grilling too, much easier to precisely move the pieces around, and since they are not lit yet, they are not hot (well, to be fair, not hot enough to burn you if you are skilled enough).
@@Doile911 I'm sure that's it's fine, it's just funny to see something like that, talking about how hot it is and then touching it (sort of) to move it
That's just Brad
"This mustard is going to add a great mustard flavor"
"Yes the floor is made out of floor"
The sauce is saucey, the cheese is cheesey
Tyler P. He was referencing Brad from their other vid, he said it about cumin
No shit, really?!
I didn't watch yet, but that has to be something Brad said. The dude it's awesome.
Lmao! That 145° F INTERNALLY scared the shit outta me
Stein same
I had to skip back to make sure I heard him right haha
*145 DEGREES FAHRENHEIT INTERNALLY*
I mean, you're gonna remember the proper cooking temp for pork chops now.
Ahahahaha
1:20
*casually pushes burning charcoal aside with finger*
well... that one was black so not lit yet?
Nothing special about that, you can even submerge your fingers in boiling water with no injuries. I myself often flip bacon and other food I have on the pan with my fingers, the trick is to be relatively fast, and not apply much pressure. As you can see he only touches the coal for like half a second, gently pushing it aside.
He probably bbq's rather often and is used to handling fire.
When I was younger and went camping a lot, I remember doing similar shit, although it's a tad dangerous. Just a learning experience, really. Once you push the limits you sorta get a feel for when it's fine to dip your hand in.
Someone people build tolerance
god the amount of likes and number of comments about this really makes me realize how this generation is full of pussies lol
*Babby-Q*
Prototype oZ dude that would be so cool if he opened up a bbq place and called it that!!
Hey Babish, could you do an episode of making condiments? BBQ cause, tomato ketchup, mayonnaise sauce, mint sauce, aioli sauce ect
Prince of Epirus especially since, who wants to use store bought barbecue?
@The Creeper King mint sauce is a kind of runny sauce that you put on lamb
@@dominicrobertson7626 You mean like, a Lamb Sauce?
@@Sorrelhas *gordan ramsey has entered the chat*
Ketchup is easy to make-just takes a lot of time.
I can't help but wonder how many times he had to record saying the temperature haha
like 2 times
Kappa123 more than 2. At least 3.
I didn't think it sounded like him
That's racist and yr comment has been reported. You will be contacted by the authorities shortly.
About tree fiddy...
ONE HUNDRED FORTY-FIVE DEGREES FAHRENHEIT INTERNALLY
"Those days are over man!" gesticulating a knife at Babish's eyes
Love Brad but he might wanna re-think that statement, especially since the USDA *seriously* relaxed regulations on pork and chicken processing plants. Yuck.
The world needs more Brad and Andrew collabs.
I've been cooking a lot of pork chops lately, and I basically treat them like a steak. Season the hell out of 'em with salt and pepper, hard cast-iron sear, finish 'em off with a nice butter baste with garlic and herbs.
Oh, and don't forget to sear that fat cap.
Brad reminds me of that one pothead friend we all have :'D "THOSE DAYS ARE OVER, MAAN"
HEY BABY I HEAR THE BLUES ARE CALLING TOSS SALAD AND SCRAMBLED EGGS
😢
Quite stylish
tossed*
too bad we don't see that intro anymore
BRING IT BACK BABISH PLEASSSSSEEEEEEEEEE
BRAD AND BABBY! I'd eat their pork, if you know what I mean.
But seriously, as much as I think sponsored videos are a necessary evil, this was a good one. People are so uptight about eating pork because they've heard horror stories, but all those stories are really old, and the pork industry has worked really hard to produce meat that's safe to eat. It's okay to cook your chops a little shy of well-done so you don't turn them into hockey pucks.
How are sponsored videos evil?
you’d eat their ass?
@@6fathom117 He'd eat their meat
who wouldn't?
You forgot to talk about the apple cider vinegar in the sauce
I was wondering if anyone else noticed, I figure most people don’t watch these episodes for the recipes
I wasn’t sure if that was the “a little more Smokey flavour” or if he was still referring to the paprika
IKR!? I came here to the comments to try to find out if I was right as to it being apple cider vinegar or some kind of extra “smokey flavour” something. Thanks folks.
Binging with Bradish
I just want to say thanks. I actually went to culinary school and quit after the first semester because they sucked my love for cooking from me. But watching you the past couple weeks and seeing just how much you truly love cooking has made me have the urge to get back into it. So thank you for that. And keep enjoying yourself, it's something I wish I could have kept with.
Personally I prefer Pepper Pepper Pepper over freshly ground pepper
got my undo on four hundo
I saw some good wang-jangling on that BBQ sauce!
you suck at shellacking yeah you totally suck
Oh my God. I was waiting for Brad!)
i ship it ( yes i know fangirls , we have to ruin everything )
You can never have too many clubs.
You're both my favorite people on youtube! and this is proof that new yorkers and jerseyites can come together in perfect harmony in the name of pork chops.
Best collaboration ever.
Made this tonight using the indoor method. Turned out very well, thanks Babish!
His head in the intro is brighter than my future. Either way, both of them together make this video hot enough to cook a pork chop on.
145° F internally to be precise
I’m a Worcestershire native and it’s pronounced “Wuss-ter-sheer”
And most people I know just say Worcester (wuss-ter) Sauce anyway
Archie you beat me too it 😂
I've always pronounced it wuss-ter-shire... Is that bad?
It's unfortunate the British never learned to read English.
Blaze Smith Not really as most americans pronounce it that way but in the UK we have a lot of Citys and roads ect that end in "Shire" such as Cheshire for example. We pronounce it as "Sheer" not sure why but we do 😂
I imagine the National Pork Board is just a plank of wood Babish goes around smacking people with for not eating pork.
why did you think of is??
I bet the board looks like a slab of bacon.
Just grilled these up for the 4th on the grill, threw on some hickory chips, turned out absolutely perfect. First timer grilling chops so thank you for the video! Keep em comin'!
This is the collab I never knew I needed, it's like a ying and yang!! ily guys both
I fell asleep watching this for a second and "145 degrees internally" seeped into my dreams
I was literally going to look for a Babish BBQ vid and now he uploads one, thx man!
Love your work, man. A constant reminder as to why I keep on cooking even while my eyesight goes down the drain - it's fun, and damn tasty!
seeing you guys collaborating always makes me grin, yall are my favorite three people on youtube (im gonna include vinny because hes pretty great too) and your videos always make my day
thanks for being so damn cool yall, keep up the great work
3:17 I tried to listen what brad has to say but i didn't understand him at all except pork hammer
You can use subtitles
Today I learned the about the existence of the National Pork Board
_My faith in humanity has been restored_
I always see ads from them showing recipes with different cuts of pork
I don't often make pork chops, but when I do I let them reach 145 degrees Fahrenheit internally
Brad and babish the duo we all love
"this is going to bring a great mustard flavor to the chops" best part. lol
Just made the indoor version of these for my wife and I - beat chops ever! Thanks Babish!
This has been my favorite basics so far. Thank you for the tips! oh yeah when I was a cook in the Marine Corps we used to call Worcestershire sauce. woowoo sauce
The Mitochondria is 145 DEGREES FAHRENHEIT INTERNALLY. Clean plate club.
You forgot to mention the apple cider vinegar.
Thought so as well, did not look like a bottle of smokey flavour... thats for sure
My wife is drooling over the intro and the wall organization. Good job Babish!
No one:
Babish: *145 degrees farenheit*
I saw BRAD and SMASHED that notification goddamn.
OMG!!!! That’s Brad from Bon Appetite!!! I love that guy, he’s the best! He helps Claire do the gourmet versions of junk food. I love that guy soooo friggin much!
Did... Did... Did we just get a glimpse of Vinny? The dude in camo?
Jhona Batil hey I was just wondering the same thing! If that’s true he is completely different than how I imagined him. I know he has an Instagram account and that his face is no secret, but I really prefer to leave it as a mistery.
Jhona Batil where???
Avery Triplett the bearded dude in camo
yes!! his instagram is vincentcross if u want to see what he looks like
Jhona Batil Where? I can’t see him.
God bless it Babby bustin dabs before during and after cooking with the patented torch... legendary....
" ... make the chops as dry as the day they were born." 😂 😂😂
"Can these pork chops replace the ones you would cook on a grill? No, but... IF EVERY PORK CHOP WERE PERFECT, WE WOULDN'T HAVE HOT DOGS!"
Petitioning Babish to make fake hotdogs out of pork chops
Omg yas!!!!
I get that refernce
Keep yo trash away from my Babby
I cooked my pork chops to 110° internally and I don’t feel so good...
Did I miss something?
FOXTR0T1 I DONT FEEL SO GOOD
*o n e h u n d r e d f o r t y f i v e d e g r e e s f a h r e n h e i t*
THE COOKING GODS FROM ABOVE HAS BLESSED US THIS FINE MORNING
Wow that shot of the embers was so stunning
Wow, the fire dots just like the effect. Thats so beautiful
this was great. I used the techniques in this (except for the brine), and it was stellar. 10/10 would recommend. Big hit at our DnD game night.
I feel like the two zone cooking method is that just right amount of extra work that I will never attempt
Please make the Spongebob 3-day potato salad!!!!!!!!
Your Livestream just went *cray cray* fast!!!
Just wanted to let you know that I enjoyed it and thanks for doing any Livestreams at all. I cooked along and mine was pretty darn good!!😋
I don't know if anybody else kept rewinding and watching Brad put the fire stuffs into the barbeque thingie mabobber, where the sparks were floating around the camera?? It was a beautiful, ethereal feeling shot.
"Wooster" is an approved word to replace Worcestershire , Great recipe.. thanks.
Please do the monstrosity they did for St Grotus day in "Malcom in the middle"
I only watch this channel to listen to his voice. 😅
Have you tried Bedtime with Babish?
Jonathan Ho omg no.... I just started watching his channel recently!
ASMR with Babish
Ive already fallin asleep listening to him. But then again i could fall asleep to pewdiepie the one that played games xD instead of his new make fun of stuff videos
I would be lying if I didn't admit that I'm quite in love with him and his voice.
Dude you have been on youtube for about 3 years, and you already have almost 3 million subscribers, nice man. P.S. I like how the Basics with Babish is just you sharing really good recipes.)
Yo, Babish. Thanks for tweaking how you do sponsored videos. The Ace video was a bit much, but this was perfectly balanced. Much appreciated :)
Worcestershire Sauce generally is pronounced as wuss-ter-sher sauce here in the UK.
Dacalsta I mean... A lot of the time it's pronounced Lea & Perrin's cos it's just easier.
Jamie Frew I didn't actually know that was the original brand. Then again that would be strange if you asked for a pack of Lea & Perrins Walkers Crisps.
Dacalsta I dunno, people would still know what you meant.
We mainly say wuss-ta-sher or wuss-ter-sher in the States, too.
This is all I could ask for in life. (I planned to comment "The only cooking show that comes close to yours on Yt is brad's, but........)
Babby&Brad:
Probably my strongest ship currently, tbh.
Brabby
it’s always a great time when brad comes
i love when you and brad make videos together!
I hope Vinny was here
he was! i met andrew at vidcon, & he showed me pictures of him, brad, & vinny filming this video (-:
Include brads commentary more he’s the highlight
this is the best Bromance SHIP IT!!
babish and brad best crossover cooking duo on youtube y/y???
"this is going to bring a great mustard flavor to the chops" best part lol
Now i'm hungy again
You're telling me, I'm picking dinner out of my teeth as we speak and I feel starved!
Hey check it out Vinnie, I'm on Binging with Babish
you mean with Babby.
Binging with babdish
You should make the
*Mississippi Queen!*
If you know what I mean...
My absolute favorite part of bone in pork chops - cleaning the bone at the end. Icing on the cake. Star on the tree. You get the idea.
Tried the indoor pork chops and they are delicious. Would highly recommend
Between 3:30 and 3:31 you can see Vinny / Vicentzo. (Playback speed 0.25x)
I'm still dealing with the term "fat caps". LOL!!!
"fat cops"
Ttttrrrrrriiiiiigggggggeeeeeerrrrrreeeeeeeddddddd
Still though, lol
Love your videos! Wish you would show more of your guest though and maybe less voiceovers in that part where you guys were cooking together. Would have loved to see that dynamic, especially knowing what a funny guy Brad is.
It’s always good to see a Brad and Babish collab
My boy brad , I love when babish collabs because I get 2 videos
A B S O L U T E
H A R A M
I see you with them black gloves and matching black watch babish
Who taught you how to hold a fork? Also great vid keep up the work.
Who's going to teach us a little bit about building a two-zone fire.
Brad: "We're gonna put it on one side."
Yes because that actually makes two zones, you have the one zone with direct heat and one zone with ambient heat
I can attest to the greatness of these chops. Well done sir!
What do you put in before the mustard for the sauce? Vinegar? Apple juice?
Vsauce
Looked like apple cider vinegar
That's Braggs apple cider vinegar
Ah yes I love -Baldi's Basics- basics with babish.
its actually baldi's basics lol
@@bondo532 I think you didn't get the joke there buddy
Babby's Basics / Binging With Baldi
Here before Justin Y. commen-
*(looks at comment section)*
Dammit
Toxic Potato 😂😂😂😂😂😂
Woah
The dream culinary team again!!!!
adding mustard brings a nice mustard flavor lol love the videos just laughed a little after that
I live in Worcester (UK) and you pronounce the sauce as Wuss-ster-sheer
Disdain its the same here but the joke is some people can't day it.
Brad can't even pronounce water correctly.
We pronounce it close in the States, wuss-duh-shur or something similar.
i generally say "Wooster sauce" having heard that from various British chefs over the years. i suspect nobody actually knows how to say it and we're all just pretending to feign competence. :D
I've had a lifetime of people saying it wrong :p
There goes Piglet's family
Veridian lmao
They didn't have the chops.
But they didn't eat Pooh or Eeyore...
Simple J32 Would you eat Pooh?
6:01 what you came for
National Pork Board .... the world is saved !!
i get to have a nice breakfast, man that is juicy
Thanks for all you do! Already enjoying some food out of your book. Best purchase ever!