I watch these videos when I’m feeling low. They’re just so comforting and authentic (plus great recipes and cooking of course). Sending lots of appreciation to him and his family
Then you feel worse after watching this crap cooking....I've been in the restaurant industry my whole life... I would have shut this kitchen down if I could.
@@texasforever5776 I've been in the restaurant industry for 12+ years and it has helped me recognize an irrelevant twat any time they bray their little loser opinions into the void.
You poor soul if you think cooking is only about the textbook way of doing things. Daddy Jack brings the genuine real cooking to the internet and probably the only one to ever do it. @@texasforever5776
When I think of what a restaurant kitchen should be, this is it. Big, jolly chef who clearly knows and loves his ingredients. No nonsense, hearty cooking. As good as it gets really.
@@user-gp1og6fn8k Every restaurant falls far below board of health regulations. It's new to me also to see a chef not pretend to be perfectly sanitary for the camera. However, as a former line cook at 10+ restaurants of every caliber, I assure you that there is nothing abnormal about anything Jack does. If anything, Jack is abnormally clean. (Admitting here that I've seen only 5-10 of his videos and am assuming they are representative.) If you eat out often, you should pray that cross contamination is the worst that you get because it gets way worse than that. Restaurants that commit minor infractions like cross contamination are the good ones. You'll never find anything cleaner no matter how much it costs. I am cleanliness OCD too, but I would eat at this place. If I was going to X this place based on heath infractions, I would literally have to X every restaurant and stay home; I'd rather take the minor risk and suspend my predilection for taking baths in bleach for 90 mins than stay home forever.
I'm blown away by the elemental simplicity of these cooking videos. No music even though Jack claims it Daddy Jack's Cooking with the Blues. The ambient sound of the hood is the only distracting notion, but he's operating at blast furnace level and the smoke has to go somewhere. It's one-take filming at its finest. Real-time capture of the day in the life of a real chef.
This is real cooking, I wish they had this on the cooking shows on tv, not interested in celebrities cooking or stupid competitions that don't use real chefs. I really learn a lot from this, thank you.
When I was a kid, I worked in a restaurant summers at Hampton Beach in New Hampshire. Every year, when the new kids started, we would send someone to another restaurant to borrow their bacon-stretcher or their cole-slaw curler. Some years, we would even get someone to fall for it. Those were the days!
I loved the fact that all his pans were used, I hate video's that everything is brannew, is this the first time they ever cooked? To day I have a new opinion, they started as teflon, nonstick. Where did all the plastic go, in to the meals, I think yes. Yesterday I threw out 6 of my pot and pans and went to stainless, I think I did right.
I think almost all the pans he used in his kitchen were Vollrath. They are all aluminum. I worked in many kitchens with them, and can tell just by the sound of them. They are an industry standard. Made in Wisconsin. You can them at any restaurant supply store.
This is a master Chef. He has a great crew to make this all star team. Keep the good work. I've got to come over there and enjoy this restaurant. This is what USA feels like.
You can not beat having a good friend for motivation. Thanks to Bob for keeping a good man up. My daughter laughed at me when I told her about my cousin that calls me around ten at night when she can't sleep and I start talking until my cousin is snoring and this has been going on for more than twenty years. Different type of story that still yields successful results. Peace be with you.
I'm just an electrician who loves cooking, but many of my restaurant customers bake bacon on parchment or paper on a full cookie sheet in the oven, 350º for 30 -35 minutes. Perfect every time.
Nice creation, Jack! Looks absolutely delicious. I have to try this one. So many of your recipes I have to try. Have tried a few already, but lookin' to try many more! You have a gift/talent for food creation. Keep up the GREAT work!
That's great, Alex, glad you enjoyed the recipe and made it your own. Keep on, keeping on. Good Gravy, Jack *Become a Member Of "Cooking With The Blues" www.patreon.com/CookingWithTheBlues For Blackened Seasoning, CD and other Memorabilia visit: www.daddyjacksnewlondon.com
Love your videos....I've made so many dinners from your cooking style. I don't cook your recipes exactly, however, very close! Originally from Oklahoma, and now live in Syracuse, NY....hope to visit your restaurant some day! Keep going with your videos please!!
Let's hear it for Bob! I swear to gawd that between you, the BBQ Pit Boys (also in Connecticut) and Laura In The Kitchen, we will never be bored in the kitchen or backyard! We don't subscribe to any others. Just no time in our hectic schedule. You may only have 8,000 viewers but I honestly believe that every damn one them has learned some valuable insight to cooking!
I love watching your videos . I came across your Chanel about a week ago and I watch every day . You have a new subscriber from the good old peach state!!!!! I hope to be able to eat at your restaurant one day . God bless . Keep the videos coming ❤️❤️❤️❤️
I bake my bacon in the oven on a cookie sheet sprayed with veg oil. 350 degrees for about 10 min or so. Never curls. Then I freeze it in a container. I also keep the bacon grease. Then when bacon is called for, I'm ready. Great recipe can't wait to try it.:o)
Ronda Goodlet You just give it 30 seconds or so in the micro wave on a plate lined with paper toweling. It's fully cooked from the oven so you are just defrosting and heating. I use it for breakfast sandwiches, BLT's, toss it in my baked beans or it can be used in a casserole. Nice part is you can take out only what you need. I will bake off a pound at time. It doesn't stick together in the freezer after it's baked. You can freeze the bacon grease but you don't have to. I just keep mine in a tight container in the fridge. It will last forever. Then when you want the smoky taste for browning meats or making fried potatoes, sauteing onions or frying an egg, you have it. Hope that helps Rhonda.:o)
Man, if there is a better restaurant, I've got to see it. Near deaf on music, drunk on Sam Adam's, and chicken cooked in bacon. Never been to Connecticut
Good wholesome cooking I love cooking shows and it seems that all the shows on RUclips are full of bad words but not you thanks for being you sir I appreciate your work do you know how to make sessame chicken
It's all there if anyone is interested Tillman, that was my plan. I'm awestruck by the power of RUclips. Thank You, Jack. Become a Member Of "Cooking With The Blues" www.patreon.com/CookingWithTheBlues
"The more you know, the more you realize you don't know." Truer words never spoken. This is a description of the Dunning-Kruger effect: People who know less about a subject have a higher estimation of their own expertise, due to not knowing what they don't know. I now know just a tiny bit about Texas skillet bbq, but after I make it a few times, I'll know a lot more.
People are their own worst enemy by overestimating their skills and it haunts them throughout their life. They haven't learned the fundamentals, knowledge is power HGC! Be Well, Jack. Become a Member of “Cooking With The Blues” www.patreon.com/cookingwiththeblues For Seasonings, CD’s and Memorabilia Visit www.daddyjacksnewlondon.com
As an electrician I have hundreds of clients who run restaurants, so I copy what they do in my home kitchen. Almost all put parchment on a cookie sheet and bake their bacon at 350ºF for about 25 to 30 minutes. Perfect every time.
That's usually layout bacon, more expensive and usually breakfast joints use it, a time saver for sure Greg. Best In 2021, Jack. Become a Member of “Cooking With The Blues” www.patreon.com/cookingwiththeblues for as little as a dollar a month. For Blackening Seasoning, CD’s and other Memorabilia www.daddyjacksnewlondon.com
Need to get a product called Bacon up its new on the market and it bacon grease that has been strained and repacked. It’s amazing! Anyway love the cooking!!
I live in alabama!I just watched bbq chicken,with bacon!You cook awesome boss!Looks like I got to get up to London for vacation!Just not when yall got a noreasta blowing in uh!
Become a Member of “Cooking With The Blues” www.patreon.com/cookingwiththeblues For Blackening Seasoning, CD’s and other Memorabilia www.daddyjacksnewlondon.com
Love your videos Jack! Just a question with your chicken parm,... what’s the reason you smash it SO thin? I personally like it left a little bit thicker (and it doesn’t get holes and fall apart). Just my personal thing. Really love how you often do everything in one pan. Really efficient cooking. Cheers from Melbourne Aust.
Travis W they are called pans, not skillets. And they’re the most run of the mill skillets you can get. Choice brand is the most common one used in kitchens
Хобби
I watch these videos when I’m feeling low. They’re just so comforting and authentic (plus great recipes and cooking of course). Sending lots of appreciation to him and his family
Then you feel worse after watching this crap cooking....I've been in the restaurant industry my whole life... I would have shut this kitchen down if I could.
Then his legend lives on karen!!!
@@texasforever5776 I've been in the restaurant industry for 12+ years and it has helped me recognize an irrelevant twat any time they bray their little loser opinions into the void.
@@texasforever5776 Wow, we’re so sorry your mother dropped you as a toddler.
You poor soul if you think cooking is only about the textbook way of doing things. Daddy Jack brings the genuine real cooking to the internet and probably the only one to ever do it. @@texasforever5776
When I think of what a restaurant kitchen should be, this is it. Big, jolly chef who clearly knows and loves his ingredients. No nonsense, hearty cooking. As good as it gets really.
Agree...Jack would be just as at home in an 18th century colonial tavern as the innkeeper/cook, Im thinking !
Horrible
@@user-gp1og6fn8k Every restaurant falls far below board of health regulations. It's new to me also to see a chef not pretend to be perfectly sanitary for the camera. However, as a former line cook at 10+ restaurants of every caliber, I assure you that there is nothing abnormal about anything Jack does. If anything, Jack is abnormally clean. (Admitting here that I've seen only 5-10 of his videos and am assuming they are representative.) If you eat out often, you should pray that cross contamination is the worst that you get because it gets way worse than that. Restaurants that commit minor infractions like cross contamination are the good ones. You'll never find anything cleaner no matter how much it costs. I am cleanliness OCD too, but I would eat at this place. If I was going to X this place based on heath infractions, I would literally have to X every restaurant and stay home; I'd rather take the minor risk and suspend my predilection for taking baths in bleach for 90 mins than stay home forever.
CanA
I'm blown away by the elemental simplicity of these cooking videos. No music even though Jack claims it Daddy Jack's Cooking with the Blues. The ambient sound of the hood is the only distracting notion, but he's operating at blast furnace level and the smoke has to go somewhere. It's one-take filming at its finest. Real-time capture of the day in the life of a real chef.
Actually several of his videos do have music coming in from the dining room, and it is the Blues!
Okay Spielberg
Yup
I still watch these videos. Rest In Peace, you where a great chef
RIP Big Man you'll be missed
This is real cooking, I wish they had this on the cooking shows on tv, not interested in celebrities cooking or stupid competitions that don't use real chefs. I really learn a lot from this, thank you.
RIP loved your recipes.
When I was a kid, I worked in a restaurant summers at Hampton Beach in New Hampshire. Every year, when the new kids started, we would send someone to another restaurant to borrow their bacon-stretcher or their cole-slaw curler. Some years, we would even get someone to fall for it. Those were the days!
@@ABikerLife I don't think you're getting my point. I'm joking. I'm not looking for advice on how to cook bacon. Where's your sense of humor?
Love the sound the skillet makes when he swirls it around
Here's a new drinking game.
Take a shot every time Jack says "Bob"
Dana Cyr I think I might talk to Bob when I'm in the kitchen...
I did, and now I'm in the emergency ward getting stomach pumped.
im so drunk right now lol
It amazes me that he cooks over such high flame. I always think it's going to burn but it comes out perfect. Those pans he uses are my heroes.
Its not the yellow flame you have to worry about its a tight blue flame that can really scorch, Asian cooks call it the breath of the dragon.
He always burns the garlic.
I loved the fact that all his pans were used, I hate video's that everything is brannew, is this the first time they ever cooked?
To day I have a new opinion, they started as teflon, nonstick. Where did all the plastic go, in to the meals, I think yes.
Yesterday I threw out 6 of my pot and pans and went to stainless, I think I did right.
bob m stainless and cast iron are the best. Cast iron skillets are cheap and bulletproof. You just have to know how to care for them.
I think almost all the pans he used in his kitchen were Vollrath. They are all aluminum. I worked in many kitchens with them, and can tell just by the sound of them. They are an industry standard. Made in Wisconsin. You can them at any restaurant supply store.
When Jack asks “ you wanna try some?” You jump at the chance!!!!! Who would turn that down? Looks so, so good Daddy Jack!!!
This is amazing....l have never seen such scrumptious food made with such creativity!!!!! Love it. 🍃🌎🕊
This is a master Chef. He has a great crew to make this all star team. Keep the good work. I've got to come over there and enjoy this restaurant. This is what USA feels like.
No measuring cups here just pure experience! Great job looks fantastic
Nothing, but the best in dishes for the fortunate ones who either cook it or visit your establishment. We have to get up there on a long weekend.
Bob does a great job. That's a true friend
You can not beat having a good friend for motivation. Thanks to Bob for keeping a good man up. My daughter laughed at me when I told her about my cousin that calls me around ten at night when she can't sleep and I start talking until my cousin is snoring and this has been going on for more than twenty years. Different type of story that still yields successful results. Peace be with you.
I'm just an electrician who loves cooking, but many of my restaurant customers bake bacon on parchment or paper on a full cookie sheet in the oven, 350º for 30 -35 minutes. Perfect every time.
Awesome looking meal, Jack! Can’t believe how easy you make this look. “Make your tongue slap your brains out”. Gotta love it!!!
Rest in peace- Jack was a great chef..... He will be missed. Also wanted to say- That is a very interesting BBQ SAUCE. I'LL
Nice creation, Jack! Looks absolutely delicious. I have to try this one. So many of your recipes I have to try. Have tried a few already, but lookin' to try many more! You have a gift/talent for food creation. Keep up the GREAT work!
Awesome sir. It amazes me how you make it look so easy given we realize it isn't when we try doing it. I guess that is where the experience comes in.
An amazing recipe. Watching this as I eat it freshly made... fantastic!
That's great, Alex, glad you enjoyed the recipe and made it your own. Keep on, keeping on. Good Gravy, Jack
*Become a Member Of "Cooking With The Blues"
www.patreon.com/CookingWithTheBlues
For Blackened Seasoning, CD and other Memorabilia visit: www.daddyjacksnewlondon.com
This is awesome. This is the art of cooking. Cheers!!!
Daddy Jack! Never disappoints!!! KUDOS from David and Rome, from Keller, Texas!!!!
Tasty Goodness, Looks Mouthwateringly Delish. Thanks a Bunch for sharing, Thanks To Bob Too!
When I head up there next time to visit my cousin in Vernon,CT I will be spending some time there and pigging out! Love your video's.
I didn't see the green onions go in, Daddy Jack! Love your videos, brother!
Feels like 1st semester in cooking school with the best professor
Love your videos....I've made so many dinners from your cooking style. I don't cook your recipes exactly, however, very close! Originally from Oklahoma, and now live in Syracuse, NY....hope to visit your restaurant some day! Keep going with your videos please!!
Again l keep coming back RIP Big Fella regards Doc from Down Under
Let's hear it for Bob! I swear to gawd that between you, the BBQ Pit Boys (also in Connecticut) and Laura In The Kitchen, we will never be bored in the kitchen or backyard! We don't subscribe to any others. Just no time in our hectic schedule. You may only have 8,000 viewers but I honestly believe that every damn one them has learned some valuable insight to cooking!
Add How to BBQ right w Malcolm Reed, the best !!
LOVELY! Thanks, Daddy Jack!
bruh goes hard with the garlic! love it!
9:30 - unintentional excellent phrasing of the Dunning-Kruger effect
You cook sooo good!
Thank you from Heaven ❤😂your cooking
Can’t wait to try this one. 😋
That looks exactly like Ernies BBQ in Ft Lauderdale. After 60 years its closed for good. Ill miss the Bimini bread they used to sell.
Thank you Bob !
Chef Jack, That looks awesome! Great job and you are sooooo creative. Enjoyed. :)
Yep, great job, DJ!!!
I love watching your videos . I came across your Chanel about a week ago and I watch every day . You have a new subscriber from the good old peach state!!!!! I hope to be able to eat at your restaurant one day . God bless . Keep the videos coming ❤️❤️❤️❤️
Awesome daddy Jack keep it up you're the greatest
Love you guys! Keep up the great work and be safe with this Coronavirus crap!
Thank You Wiseguy, You stay safe too!
Perfekt flamme...like this version of his kitchen best
I can't wait to visit.
That looks delicious!!!
Looks fantastic!
Score of the bacon with a sharp knife make like a x at each end and it won't curl up
Dave are you telling the legend how to cook? Be gone
JD you got anything better to do ugly ass boy?
Amazing! No negative comments about cross contamination and all that bullshit some always seem to jump on.
@@mr.timebombman2230 --- Cross contamination is overrated. The food get cooked at high enough temperatures to kill any bacteria. No big deal.
I have got to get myself to Connecticut and check out Chapmen’s. Say hi to Daddy Jack!
It's a little late...RIP Daddy Jack 🙏
Now I want an 8 burner billion BTU stove top in my kitchen.
That looks so tasty !!
Looks delicious, miss this guy's new videos
I bake my bacon in the oven on a cookie sheet sprayed with veg oil. 350 degrees for about 10 min or so. Never curls. Then I freeze it in a container. I also keep the bacon grease. Then when bacon is called for, I'm ready. Great recipe can't wait to try it.:o)
Tonithenightowl Hi Great Idea, Do you freeze the Bacon and also the grease?
Ronda Goodlet If so How do you use the frozen Bacon!
Ronda Goodlet You just give it 30 seconds or so in the micro wave on a plate lined with paper toweling. It's fully cooked from the oven so you are just defrosting and heating. I use it for breakfast sandwiches, BLT's, toss it in my baked beans or it can be used in a casserole. Nice part is you can take out only what you need. I will bake off a pound at time. It doesn't stick together in the freezer after it's baked. You can freeze the bacon grease but you don't have to. I just keep mine in a tight container in the fridge. It will last forever. Then when you want the smoky taste for browning meats or making fried potatoes, sauteing onions or frying an egg, you have it. Hope that helps Rhonda.:o)
Thank you for the great advise and tips! I will try this method and love your Techniques! God Bless!
I just enjoy your videos
Man, if there is a better restaurant, I've got to see it. Near deaf on music, drunk on Sam Adam's, and chicken cooked in bacon. Never been to Connecticut
That chicken looks scorching hot!
One tasty treat right there!!!!!
Yes!!!
Good wholesome cooking I love cooking shows and it seems that all the shows on RUclips are full of bad words but not you thanks for being you sir I appreciate your work do you know how to make sessame chicken
Boy that looks good.
Jack, teaching people your recipe's will take your cuisine to the world.
It's all there if anyone is interested Tillman, that was my plan. I'm awestruck by the power of RUclips. Thank You, Jack. Become a Member Of "Cooking With The Blues"
www.patreon.com/CookingWithTheBlues
@@chaplinsrestaurant Checkin' in on your Texas goods.......never seen chicken like this but I may give it a whirl. Whoop!
He plays with it so much lol
"The more you know, the more you realize you don't know."
Truer words never spoken. This is a description of the Dunning-Kruger effect: People who know less about a subject have a higher estimation of their own expertise, due to not knowing what they don't know. I now know just a tiny bit about Texas skillet bbq, but after I make it a few times, I'll know a lot more.
People are their own worst enemy by overestimating their skills and it haunts them throughout their life. They haven't learned the fundamentals, knowledge is power HGC! Be Well, Jack. Become a Member of “Cooking With The Blues”
www.patreon.com/cookingwiththeblues
For Seasonings, CD’s and Memorabilia Visit
www.daddyjacksnewlondon.com
MASTER OF THE SKILLET 🍳
MANIPULATER OF THE FLAME 🔥
This is a good
one
Your rescipes are amazing jack great job...
That looks amazing. Keep Bob working because these videos are fantastic.
As an electrician I have hundreds of clients who run restaurants, so I copy what they do in my home kitchen. Almost all put parchment on a cookie sheet and bake their bacon at 350ºF for about 25 to 30 minutes. Perfect every time.
That's usually layout bacon, more expensive and usually breakfast joints use it, a time saver for sure Greg. Best In 2021, Jack. Become a Member of “Cooking With The Blues” www.patreon.com/cookingwiththeblues for as little as a dollar a month.
For Blackening Seasoning, CD’s and other Memorabilia www.daddyjacksnewlondon.com
Need to get a product called Bacon up its new on the market and it bacon grease that has been strained and repacked. It’s amazing! Anyway love the cooking!!
Thanks Bob Jack
Jack I played drums on king Curtis last album love the show
Damn, I';ll have to check it out Ronald!
I live in alabama!I just watched bbq chicken,with bacon!You cook awesome boss!Looks like I got to get up to London for vacation!Just not when yall got a noreasta blowing in uh!
That looks freaking amazing.... OMG 😍👌👌👌
I'd be tempted to sell my soul to eat that right now.
Hey Tom u want some before I finish it all!! Careful man it's gonna be! Wow!! Lol!
Yes, awesome. Skillet - Maybe it reached even Wunstorf.
make your bacon in a panini press....PERFECT
What kind of blackened seasoning do you use
Become a Member of “Cooking With The Blues” www.patreon.com/cookingwiththeblues
For Blackening Seasoning, CD’s and other Memorabilia www.daddyjacksnewlondon.com
Bacon makes everything better!! Looks delish.
cool the chicken in the bacon fat is all i had to hear
would pickled jalapenos work in place of the pepperoni?
Dust the bacon with flour and cut the skin every inch before frying, stops the curling.
Forney, Texas ? I went to high school there.
Looks delicious as with everything you cook my man.
Hopefully I can go eat his food one day to confirm yumminess. Hope you live along time Jack. I need some time to save some coin.
Come, we'll hook you up Paulie, never turn a friend down. Peace, Jack
“The more you know, the more you realize how much you don’t know” 💯
You da man !
Any dish that starts with cooking some bacon is worth eating!
Love your videos Jack! Just a question with your chicken parm,... what’s the reason you smash it SO thin? I personally like it left a little bit thicker (and it doesn’t get holes and fall apart). Just my personal thing. Really love how you often do everything in one pan. Really efficient cooking. Cheers from Melbourne Aust.
Mother of god...
Bob jack is the best!
Looks tasty. But seriously, I've never seen floppy orange Cheddar. Are you sure that's not vinyl?
David Taylor - it was cut paper thin and I think it got warm and stuck together and gave that look to it.
Use a bacon press for flat bacon.
laying on a baking sheet in oven really helps too
He mentions Texas a lot.
I’ve worked in a top notch kitchen. The chef is awesome. Too many germaphobes out there
I absolutely LOVE the worn skillets you guys have an use! Mind sharing what they are? I would love to add them to my own kitchen!
Travis W they are called pans, not skillets. And they’re the most run of the mill skillets you can get. Choice brand is the most common one used in kitchens
Those are generic skillets found at Cosco jetro restaurant depot
Holy Shit turn your heat down 😂😂😂😂
Put your bacon on wire cookie racks in baking sbeets and cook in oven for perfect flat bacon