I have to tell you thank you for not falling into the trend of all the other cooking channels and turning into weird entertainment shows traveling the country and reviewing every fast food item in the country. Joshua Weissman is what got me cooking 3-4 years ago, but you are now making content like he used to... but better. Never change. Your content is the best!
I agree mostly. I do like travel channels so I like when some chefs do travel, but just watching Brian do what he does just hits differently. Brian makes so many dishes I'd never think or desire to make, even as a chef, and he does so making me want to try them ALL. Never in a million years what I even make spaghetti the way he did once, I gave it a try and it was probably one of the best I've ever made, and I have made spaghetti 1,000 times!
Plus Brian doesn't make ridiculous elevated fine dining meals with exotic ingredients and specialty tools like many RUclips chefs. I just want to learn new recipes I can do with my basic tools and ingredients I already have!
I really appreciate the handmade instructions! I live in Tokyo and don’t want to spare any valuable kitchen space for a blender. ❤ edited to add: Thanks for the non-grill instructions too!
Cannot overstate how appreciated it is to not only give a multitude of good, reasonable alternatives, especially to expensive equipment and tools, but to have actually filmed DOING it and demonstrating the differences in the end result. That's a level of effort you just don't see from anyone else and that being a consistent element of Brian's content is one of the reasons I never skip a video.
something you might find handy is an immersion/stick blender. theyre usually small enough to tuck away somewhere, but still have fairly comparable blending ability to a regular blender for most not-frozen things
As a side dish, you could make some jasmine rice. After the rice is done cooking, but still hot, stir in the remaining marinade. I think this would pair well with any meat, and any of the three marinades. Also, great episode Bri. The three marinades look delicious, unique, and well balanced. I really appreciate that you give alternate instructions for people without a blender or a grill. I also like how you always explain why you do certain steps; like with the separate salting. You're not just teaching us a recipe, you're adding to our base layer of cooking knowledge.
I really love the options to prepare this marinade. Some people don't own a blender or don't want to pull it out. If they pull it out, it means they have to clean it.
I used the second marinade with chicken thighs. BBQ'd them and put them on softshelled tacos with some grilled spiced corn. Might be the best tasting thing I have made personally. Love these trio videos.
For those with out a blender a one quart deli container and stick blender work great. Cut a paper plate for a splash guard or cover with a towel to not wear it! Great trio of recipients. Will be making all three this week!
The only thing I can think of is to add is a "pair with (insert your video of side(s) here)" type thing for those without that thought capacity. I'd say more server it over (X) than a side.
Thank you!!!! I love the pacing and simplicity of these videos. So easy to reference multiple times a week for real-life cooking. Perpetually grateful and happily fed, a full time college student working 30hrs a week
What I really appreciate besides the awesome flavor of ANYTHING I've made from your recipes is the timing of the recipes. They fit the season and don't drop on the day of (e.g. Christmas cookie recipe on Christmas Day). Thank you for being considerate of that! (written as I drooled on my keyboard)
Thank you so much for providing non-blender and non-grill alternatives. So many channels use difficult cooking methods different from the everyday common use. Thank you for making your recipes so accessible !
I love your video’s because you move along and really give us a lot of info in a short time! Bravo! Thank you, keep doing them! The salad dressings and the marinade video were excellent!!
Thank you for all the alternatives! And just your content in general. I spent so much money eating out, but your recipes have helped me save money and they taste delicious ❤
I made the Aromatic Curry Marinade along with rice and a cucumber salad. It was pretty good. My boyfriend likes it more than me, I think because he likes turmeric more than me. It was easy and tasty enough that I would make it again, but I would use more ginger and less turmeric, possibly leave it out all together and just use whatever is in the curry powder mix.
There's a ton of flexibility with these sauce-er-ades too. Swapping cilantro for the parsley and some other things makes the first closer to a chimi style... Lots of options to customize the second and third ones too. Great content Bri.
Dude, from a fellow Bri, those marinades are DOPE. My boys (6 and 8) and I made them together and we couldn't stop eating straight marinade with a spoon. We did manage to eventually stop and saved some for the chicken we used with them. All insanely delish. Nice work.
I would love to see a video about how you maintain your propane grill! Im having a hard time figuring out how to clean the grill without demolishing the patina. And just using an onion like everyone says isn’t cutting it.
I love having a fridge stuffed full of healthy, delicious sauces/marinades that are easy to use at a moment's notice and make me look like a straight BEAST in the kitchen. Thanks for the new inspiration!
Hey Bri, for the spicy and aromatic marinades, you added onions and garlic to the blender. I've found that whenever I blend onions, they turn bitter and ruin the whole thing so I've been scared to blend onions since. I think it's because alliums have some sort of compound they release that comes out when they get chopped a lot. But I've seen you and countless others blend onions without seeming to have any problems. Any idea what may be causing this? Is it the onions I'm buying perhaps? And what can I do to counteract this, other than just hand chopping or grating them? Would appreciate if you have any insights on this! Thanks!
Not sure why, but when making hummus you can avoid this but starting to blend the garlic in the lemon juice before adding everything else. Id bet it works with that vinegar too.
Just did your aromatic marinade for pork steaks instead. Holy hell that was great! The only substitute I had to make was lemon juice instead of lime, as limes are out of season in Australia and very expensive.
Try a pure olive oil instead of extra virgin, I think pure is 3rd press and has less bitternes and pepper flavor but I do like avocado oil too as a neutral flavored oil
Great video Would use a mortar and pestle for these be a good alternative? Seems like a good balance between blending and hand working it, leaning towards rustic
I store my avocado oil in the fridge so I can easily use it for sauces in the blender without it heating up too much. You should try an experiment with both room temp and fridge for the same time, you'll fine the fridge one tastes way better due to the lack of heat impacting the sauce
Just made the herby marinade for some grilled chicken thighs and it’s awesome! I made a double batch and have some left over. Could I heat the marinade with some heavy cream and parmesan to do a creamy pesto-ish sauce for pasta? Or am I better off freezing the rest and using for a later date?
Awesome vid, Bri! Im actually gonna give the fresh herby marinade a try this very weekend! One question about the spicy marinade, and this actually goes for anyone who knows the answer. Can you make the spicy marinade without the honey or any added sweetnes? I come from a family that refuses to eat anything sweet in a dish that's "supposed to be savory". I do enjoy dome BBQ sauce here and there but only if it's not too sugary and sweet. Would this marinade work just as well if I don't put any honey in? Or maybe like 5 grams instead of 50?
Totally! You'll just have to make sure the other flavors are balanced. I'd recommend going with the blended marinade in this case, as the onion's natural sweetness can come through more.
you can omit the honey, but the final product isn't sweet at all. it's still very much savory. the honey just helps with balance. I bet your family won't even know it's in there.
@@BrianLagerstrom really? Wow, that's surprising, I thought it would be very sweet with 50 grams of honey. But I'll make sure to add at least a bit then, maybe even 15-20 grams and see if anyone says it's too sweet. Really appreciate your videos, details and the fact that you even reply and give advice in the comments!
Hey Bri, I like to buy chicken in bulk, could I marinade any of these and then freeze in vacuum sealed bag? How long do you think it would freeze for? Thanks
I really appriciate that you also included meatless options. I would really like to be in every video. Just some site note what meat can be substituted for.
How do you come up with these?! I have always loved your recipes, and have been trying to learn as much as I can to be able to make my own some day. Is there a source of inspiration for each? I am curious how you do your research!
idk if you've already made a video like this, but it would be interesting if you made a whole list of all the ingredients you always have in your kitchen
More work than tofu, but seitan would be a better vegan protein for the spicy marinade. You could probably even knead some of the marinade into the seitan dough itself.
What is curry powder? There are about 30 different of curry powders at my local shop. What's in this one? or what brand is it so I can look what's inside, looks like more Tumeric on the color.
I would really like to try south-east asian aromatic marinade, looks really good, but as someone with a nut allergy, the peanutbutter is a bit of a problem... Do you, or anyone else for that matter, have a good substitution? Or is it maybe better to just omit it?
Y’all need to try the spicy marinade with chicken wings… Here’s how you do it Add all your marinade to 30 chicken wings the make sure the wings well covered let them marinate in the fridge for an hour. the grill for 5 minutes one side then 5 minutes on the other side. I like to serve with crispy potatoes and ranch enjoy
![BLACK BAG - Official Trailer [HD] - Only in Theaters March 14](http://i.ytimg.com/vi/Du0Xp8WX_7I/mqdefault.jpg)
I’m really impressed with your commitment to the part of your audience that don’t have blenders/standmixers. Way to keep it all accessible!
I have to tell you thank you for not falling into the trend of all the other cooking channels and turning into weird entertainment shows traveling the country and reviewing every fast food item in the country. Joshua Weissman is what got me cooking 3-4 years ago, but you are now making content like he used to... but better.
Never change. Your content is the best!
I agree mostly. I do like travel channels so I like when some chefs do travel, but just watching Brian do what he does just hits differently. Brian makes so many dishes I'd never think or desire to make, even as a chef, and he does so making me want to try them ALL. Never in a million years what I even make spaghetti the way he did once, I gave it a try and it was probably one of the best I've ever made, and I have made spaghetti 1,000 times!
Plus Brian doesn't make ridiculous elevated fine dining meals with exotic ingredients and specialty tools like many RUclips chefs. I just want to learn new recipes I can do with my basic tools and ingredients I already have!
@@DrakeMCMXCII Yeah another reason why he's become my #1 RUclips chef. Plus he just seems like a down to earth relatable guy.
I see what you did there
Whats wrong with travelling around ?
I was literally in the middle of googling marinade recipes when i saw this. Youve really got your finger on the pulse
Glad I can provide
Haha thanks
it's definitely a marinade year
I really appreciate the handmade instructions! I live in Tokyo and don’t want to spare any valuable kitchen space for a blender. ❤
edited to add: Thanks for the non-grill instructions too!
Mortar and a pestel works too for all the things above, its my tried and tested analog alternative for blenders.
Cannot overstate how appreciated it is to not only give a multitude of good, reasonable alternatives, especially to expensive equipment and tools, but to have actually filmed DOING it and demonstrating the differences in the end result.
That's a level of effort you just don't see from anyone else and that being a consistent element of Brian's content is one of the reasons I never skip a video.
something you might find handy is an immersion/stick blender. theyre usually small enough to tuck away somewhere, but still have fairly comparable blending ability to a regular blender for most not-frozen things
As a side dish, you could make some jasmine rice. After the rice is done cooking, but still hot, stir in the remaining marinade. I think this would pair well with any meat, and any of the three marinades. Also, great episode Bri. The three marinades look delicious, unique, and well balanced. I really appreciate that you give alternate instructions for people without a blender or a grill. I also like how you always explain why you do certain steps; like with the separate salting. You're not just teaching us a recipe, you're adding to our base layer of cooking knowledge.
I really love the options to prepare this marinade. Some people don't own a blender or don't want to pull it out. If they pull it out, it means they have to clean it.
I used the second marinade with chicken thighs. BBQ'd them and put them on softshelled tacos with some grilled spiced corn. Might be the best tasting thing I have made personally. Love these trio videos.
I like your channel because not alot of fluff. Just straight to the recipes.
For those with out a blender a one quart deli container and stick blender work great. Cut a paper plate for a splash guard or cover with a towel to not wear it! Great trio of recipients. Will be making all three this week!
DUDE! You gave me a substitute for Gochugong! I have been looking FOREVER because there are ingredients in it that my kids are allergic to. THANKS!
Same, freaking thing is impossible to come by in my country
The only thing I can think of is to add is a "pair with (insert your video of side(s) here)" type thing for those without that thought capacity. I'd say more server it over (X) than a side.
Thank you!!!! I love the pacing and simplicity of these videos. So easy to reference multiple times a week for real-life cooking. Perpetually grateful and happily fed,
a full time college student working 30hrs a week
Thank you so much for explaining your reasons for putting in/holding back certain ingredients! This is so informative!
I like how you structure your videos to perfection!
What I really appreciate besides the awesome flavor of ANYTHING I've made from your recipes is the timing of the recipes. They fit the season and don't drop on the day of (e.g. Christmas cookie recipe on Christmas Day). Thank you for being considerate of that! (written as I drooled on my keyboard)
Thank you so much for providing non-blender and non-grill alternatives. So many channels use difficult cooking methods different from the everyday common use. Thank you for making your recipes so accessible !
Thanks so much for including the veggie and non-mixer options!
"Secret's in the sauce" as they say. Thanks Brian for 3 new ones !
I love your video’s because you move along and really give us a lot of info in a short time! Bravo! Thank you, keep doing them! The salad dressings and the marinade video were excellent!!
Thank you for all the alternatives! And just your content in general. I spent so much money eating out, but your recipes have helped me save money and they taste delicious ❤
I made the Aromatic Curry Marinade along with rice and a cucumber salad. It was pretty good. My boyfriend likes it more than me, I think because he likes turmeric more than me. It was easy and tasty enough that I would make it again, but I would use more ginger and less turmeric, possibly leave it out all together and just use whatever is in the curry powder mix.
There's a ton of flexibility with these sauce-er-ades too. Swapping cilantro for the parsley and some other things makes the first closer to a chimi style... Lots of options to customize the second and third ones too. Great content Bri.
Made the herby sauce last night and had it for dinner and then for dinner again today. It was amazing! I think it would be killer on pasta too.
Dude, from a fellow Bri, those marinades are DOPE. My boys (6 and 8) and I made them together and we couldn't stop eating straight marinade with a spoon. We did manage to eventually stop and saved some for the chicken we used with them. All insanely delish. Nice work.
That peanut butter one would go crazy with some cilantro and chili crisp on noodles
It seems very reminiscent of the peanut dressing from one of the Big Ass Salad videos.
I would love to see a video about how you maintain your propane grill! Im having a hard time figuring out how to clean the grill without demolishing the patina. And just using an onion like everyone says isn’t cutting it.
These look great. I love the combination of ingredients in the peanut butter marinade. Perfect for chicken thighs and shrimp. Love 💕
You helped me become a better home cook this year. Thank you Brian!
Loved the variety in this video, especially the non-blender versions of the marinades!
It’s cute watching you and your SO sip a Armra smoothie! Thanks for the info about salting before marinading!
I love having a fridge stuffed full of healthy, delicious sauces/marinades that are easy to use at a moment's notice and make me look like a straight BEAST in the kitchen. Thanks for the new inspiration!
great recipes, that last one will definitely be something I add to my cooking rotation!
Absolutely adore that you included hope to do this without a blender! Thank you!!!
Hey Bri, for the spicy and aromatic marinades, you added onions and garlic to the blender. I've found that whenever I blend onions, they turn bitter and ruin the whole thing so I've been scared to blend onions since. I think it's because alliums have some sort of compound they release that comes out when they get chopped a lot. But I've seen you and countless others blend onions without seeming to have any problems. Any idea what may be causing this? Is it the onions I'm buying perhaps? And what can I do to counteract this, other than just hand chopping or grating them? Would appreciate if you have any insights on this! Thanks!
Not sure why, but when making hummus you can avoid this but starting to blend the garlic in the lemon juice before adding everything else. Id bet it works with that vinegar too.
Bri... you're perfect! Thank you for the great recipes.
Nice recipe for Shrimp!! I got tired of only finding videos of the combinations of Garlic Lemon Butter shrimp lol
the green sauce is delicious!
Just did your aromatic marinade for pork steaks instead. Holy hell that was great! The only substitute I had to make was lemon juice instead of lime, as limes are out of season in Australia and very expensive.
Try a pure olive oil instead of extra virgin, I think pure is 3rd press and has less bitternes and pepper flavor but I do like avocado oil too as a neutral flavored oil
Huh... I've always liked the taste & texture of parsley stems 😕
Is it possible that curly parsley is different?
Same here! Does anybody know?
You're sauces are the best! Thank you so much for all the great tips about herbs in a marinade. So enjoying your tzatziki, it goes on everything!
Throwing out a challenge. I've been in search of a good Chick-fil-a like brine. Been through some bad ones. Feel like you could nail it.
Great video
Would use a mortar and pestle for these be a good alternative?
Seems like a good balance between blending and hand working it, leaning towards rustic
I store my avocado oil in the fridge so I can easily use it for sauces in the blender without it heating up too much. You should try an experiment with both room temp and fridge for the same time, you'll fine the fridge one tastes way better due to the lack of heat impacting the sauce
I did not know this about parsley stems!! That explains a lot!😂
Just made the herby marinade for some grilled chicken thighs and it’s awesome! I made a double batch and have some left over. Could I heat the marinade with some heavy cream and parmesan to do a creamy pesto-ish sauce for pasta? Or am I better off freezing the rest and using for a later date?
This is one of your best videos! Such great ideas.
Love videos like these, so versatile and tasty. Thank you!!
always great content, the last marinade is basically the Americanized Pad Thai sauce.
Do you soak the skewers in water so they don’t catch fire?
Thanks for giving the alternative processes. :)
As someone who is allergic to onions. Would I need to substitute anything for them or just omit them from the recipe?
Found some great grill options for this weekend!
So are these more marinades or more like a wet seasoning rub? Is there really a difference at the end of the day?
How to cook the skirt steak without a grill? Broil, or most likely cast iron or carbon steel?
Stick blenders work great and are dead easy to clean.
Awesome vid, Bri! Im actually gonna give the fresh herby marinade a try this very weekend!
One question about the spicy marinade, and this actually goes for anyone who knows the answer. Can you make the spicy marinade without the honey or any added sweetnes? I come from a family that refuses to eat anything sweet in a dish that's "supposed to be savory". I do enjoy dome BBQ sauce here and there but only if it's not too sugary and sweet. Would this marinade work just as well if I don't put any honey in? Or maybe like 5 grams instead of 50?
Totally! You'll just have to make sure the other flavors are balanced. I'd recommend going with the blended marinade in this case, as the onion's natural sweetness can come through more.
you can omit the honey, but the final product isn't sweet at all. it's still very much savory. the honey just helps with balance. I bet your family won't even know it's in there.
@@dheebthalakshmi905 alright, awesome, thank you for advice!
@@BrianLagerstrom really? Wow, that's surprising, I thought it would be very sweet with 50 grams of honey. But I'll make sure to add at least a bit then, maybe even 15-20 grams and see if anyone says it's too sweet. Really appreciate your videos, details and the fact that you even reply and give advice in the comments!
Have you tried getting a new family? 😂
This is a great video. Up there with the potato salad video. Great work B
I Love these videos so keep them coming 👍
I need to know where to get the cbd sparkling water thats a game changer
I can't wait to try all of them - thank you!
I'm guessing the herby marinade would also work in a mortar and pestle?
for the third marinade, what would be a good subsitute for the peanut butter? anaphylaxis isn't for me :)
Is there a substitute for the basil leaves? I'm not a big fan of the flavour, but love the recipe otherwise.
I want to try all of these.
Hey Bri, I like to buy chicken in bulk, could I marinade any of these and then freeze in vacuum sealed bag? How long do you think it would freeze for? Thanks
I really appriciate that you also included meatless options. I would really like to be in every video. Just some site note what meat can be substituted for.
Peanut butter substitute for the last one? For the nut allergic
just made chicken thighs with the curry marinade-siiiiiiiiick
Do you have any recipe for anything that does not include sugar? How about if some people do not want sugar? Is it mandatory?!
Can I substitute ginger paste in the Asian one?
How do you come up with these?! I have always loved your recipes, and have been trying to learn as much as I can to be able to make my own some day. Is there a source of inspiration for each? I am curious how you do your research!
How much of this can you make in batch /store in the fridge?
Whoa. I remember when Brian had about 300 subs. Well done m8!
I like the science part when you explain
idk if you've already made a video like this, but it would be interesting if you made a whole list of all the ingredients you always have in your kitchen
More work than tofu, but seitan would be a better vegan protein for the spicy marinade. You could probably even knead some of the marinade into the seitan dough itself.
The first one would be great as a drizzle on a pizza like a margarita
Love your channel! Suggestion: I would love a poolish-based pizza recipe
His New York style pizza from 3 years ago has a poolish!
@@dug-0509 thanks! I sifted through past videos looking for one, but I didn’t go back that far.
Barbie yeah!! 🇦🇺🦐🍤
What is curry powder? There are about 30 different of curry powders at my local shop. What's in this one? or what brand is it so I can look what's inside, looks like more Tumeric on the color.
I don’t know why but this video really makes me want a peeking duck recipe. I feel like it’d be a really cool addition to your catalog @Bri
Oh man that one glass two straws shot got me good.
And some body grooving at the end. Right on 👍😎
Herb one came out very salty to my taste but its good
Needed this. Thank you!
You didn’t have to eat the stems on camera, but you did that. You did that for us.
More more more marinades please.
How long would these last if I were to make a big batch and store it in the fridge
4-5 days for the yellow and red 3 days on the herb
@@BrianLagerstrom Thanks, appreciate this
I would really like to try south-east asian aromatic marinade, looks really good, but as someone with a nut allergy, the peanutbutter is a bit of a problem... Do you, or anyone else for that matter, have a good substitution? Or is it maybe better to just omit it?
can you have seeds? If so, go for sunflower seed butter or tahini
@@BrianLagerstrom Seeds are a great call, thanks for the suggestion!
You got a greek yogurt marinade for lamb?
Fantastic, many thanks!
Veggie options ❤
Y’all need to try the spicy marinade with chicken wings…
Here’s how you do it
Add all your marinade to 30 chicken wings the make sure the wings well covered let them marinate in the fridge for an hour. the grill for 5 minutes one side then 5 minutes on the other side. I like to serve with crispy potatoes and ranch enjoy
Just turned the grill on for some sweet peanut buttery marinaded shrimp. Let’s go!
Update: OMG 🎉🎉❤
3:45 is that a CBD infused sparkling water?
Idk. Maybe, but junkies see what they want everywhere and hope everyone partakes
add an asain pear and a Kiwi to that hot one and it works wonders on that skirt steak
Great recipes, as always!
Which of these would pair with fish?
Thank you so much 😊❤