Honestly dude you've become my favorite cooking youtuber lately. Dudes like adam ragusea and ethan chlebowski are amazing too but I don't have the time to do half the recipes they show and your weeknighting videos are actually plausible for me. Not to mention the vibes are just right
Yeah man, vibes dude. Good vibes bro. Just vibes bruh, all about vibes. Gotta be vibing, I can’t sleep at night if I don’t vibe or get good vibes from the moon.
Cooking for picky people: no onions, peppers or garlic. Added shredded cheese, canned refried beans and a flour tortilla shell. They loved it. Thank you! You had me at Lawry’s season salt.
is there a reason you don’t marinate the meat prior to cooking? I’ve never seen seasoning/spices added to the pepper onion mix and not the beef. Curious about your opinion on the method.
Brian your videos are honestly amazing...I used to watch you often but now everything you do seems to be hitting the spot, plus i never fail learn something new! 10/10 haha
Totally agree with you, Nick. Bri does an amazing job of hitting that sweet spot between “that looks amazingly delicious” and “I can do that!” I hope people appreciate that it often takes a lot of work to make things look easy. Bri is putting in that work so that we don’t have to. Really appreciate his talent and quality of work. Gets a 10/10 from me too!
I like that you explain WHY you do certain steps. "Salt to draw out moisture," for example. Its helped me learn techniques to cook for myself rather than just following recipes to the T
Fantastic. It's nice to see someone who's a legit chef that is actually explaining recipes as a hospitality professional and making things but in a home-scale style video. Subscribed chef.
Broke college student here, working two jobs and exhausted out of my mind. Your weeknighting series is a huuuuuuuge help; I pick two of your recipes per week, make 'em on Sunday, then freeze them in Tupperware. Boom, homemade frozen dinners.
OMG Bri, we're like having the same thought process. Sirloin is like 3.99 a pound here in LA, flank is 8.99. I bought the flank and made beef chow mein with peppers and onions from Kenjis the Wok (fire recipe btw). While I was cooking the peppers and onions I thought dang I need to make some fajitas 😂. Im going to do your recipe but in the wok. The tossing in the wok is very satisfying.
theres a peruvian dish called "lomo saltado" wich is basically right in the middle between a chinese stir-fry and a fajita dish, its also perfect for a wok lol
Fajitas are one of my favorite foods of all time! I love this “Weeknighting” series. I don’t understand how you don’t have like a million subscribers, you are definitely one of the best chefs out there and I watch a ton of cooking videos on RUclips.
Great info on the cut of meat! I feel like I always see flank or skirt steak described as a “cheap cut” but I have never found that to be the case in STL.
This looks AMAZING. I have a pretty good Mexican place close by, but they always cook the beef more than I like, and can't seem to do it any less cooked. This meat looked absolutely perfect. Absolutely going to try this one.
always turned off by many youtube cooking channels because their recipes always seem to assume you have incredible technical knowledge and plenty of money and time to make complicated food from expensive ingredients. ive just discovered your channel now and im so happy to find someone who will actually explain why youre doing what you do and whats actually going on in your pan. definitely subscribing
Ty for this amazing recipe! We made a super easy, low calorie chipotle aioli to go with it. I put up a video on our channel if anyone needs the recipe.
My absolute favorite thing about your videos is dancing while you eat at the end. I pull the same move whenever I'm eating something I truly enjoy. You can't help but to just move with it.
Oh man, this is a really down-to-earth fajita recipe, with ingredients we can all pretty much keep in our fridge and spice rack at any point, apart from the meat. I will be definitely implementing a "fajitas once per week" principle in my life!
PAN FACTS: do not "discount" Kohls or Food Network branded stuff. My mom got me a 14" Bobby Flay branded cast iron skillet at Kohl's on clearance. It ROCKS. I own many cast iron pans, dating back to the 1930s from my grandmother. This Flay branded pan is outstanding, super heavy, super nonstick once seasoned. And odd fact: it is a really big pan, awkward to store with it the handle. Recently I accidentally dropped it on my concrete patio. The long handle broke about two inches from the pan edge; so now it has the factory U handle on the other side, a nub where the handle broke. Works even better because this pan is far to heavy ever to toss or otherwise use a long handle. Troll Kohl's cooking stuff, great deals on good stuff.
Here in NM most restaurants will serve this on a cast iron dish. Unless you specify, they will drop a little water on it before bringing it out and you can follow the steam blast from kitchen to table. It sounds (and smells) great, and works as advertising. Unfortunately, to often it’s all done with poor ingredients. This looks great!
Some of my friends get excited to watch new reality show episodes or Netflix series, well I get excited every time Bri puts a new video out… I always learn at least 1 or 2 cooking techniques and a great recipe.
Uhm, yo, Bri... Are you color blind, my man? Bell peppers, half orange, half red... I saw a green one, and an orange one. I am, by no means, a "chef", or anything CLOSE, and maybe those are called that, as a "type" of "bell pepper"? No idea..BUT, Absolutely LOVE your Channel, content, and your sense of humor.!.!.!.! All are TOP NOTCH, good sir.!.!.!.!.!
Nice, I haven't had fajitas in years & that really puts me in the mood. Funny you linking them with the gym. I associate certain dishes with certain parts of my life & fajitas are around 1999 to 2005. I was at the peak of my fitness ever, either at the gym, climbing or mountain biking every day & the girl I was living with just loved fajitas; would have had me cook them for her every day. Mexican food wasn't really a thing here yet but fajitas were the tip of the spear for it coming in. Great food as its healthy [or can be] good dose of protein & good veg. But oddly I've never had/made them since. They looked good though, may dip my toe back into the fajita pool again this week. Cheers for the inspiration. Good luck with the gym.
Alert for Brits: for those of you who don't know, American and British butchery conventions are different! Beware! Some American cuts of meat just don't exist in the UK, and vice versa...but more to the point, the same name can mean different things. If you use a nice big piece of (British) sirloin to sizzle up for fajitas then I'm sure you'll enjoy it, but you're going to get horrible stabbing pains in your wallet: what you're looking for, really, is rump. One of my local butchers does "rump fillet" (in some places called "point steak"): rump steak, at normal rump steak price, but more tender - gives great results when cooked like this. Oh, and cilantro: that's coriander.
Have loved all of your recipes and and have made most of them...until now. You calling these "perfect fajitas" makes it obvious you haven't been outside the mid west much. Want to try real fajitas, travel to TX, CO, NM....you'll change your recipe on a heartbeat.
Just measure in grams? Spices? Seriously? NO equal measure of tsp, tbsp etc? Good recipes, good education, but without equality of measurement. forget it.
OMG! I've been watching your videos for a while and your technique needs some work. Your left-side/right-side symmetry when cutting or shaping anything is always off. Get your pro status up, bro!
Traditionally, I buy my beef at the State Fair on the hoof - usually about a half ton of Angus. Last year I got away with paying $4.00 a pound live weight The cost to have the animal slaughtered is $200 for a whole, payable directly to the rancher or farmer. who's selling some of his stock at the fair The cost to have the meat aged, cut, wrapped and frozen so it's ready to take home is $1.40 per pound hanging weight. Before the cow goes to slaughter, I usually have someone take my picture posing and smiling while standing next to the heifer. Years and years of these photos are proudly framed and hanging on the basement wall above my double deep freezer which sits right next to my "grinding station." which includes a vintage hand crank specially curated Weston model I bought on eBay.
Man I love your channel, please keep the things simple, another cooking channels go so far with the ingredients (like joshua weissman) that in the end nobody can replicate the recipes
My only advice is to pull your feet inward and closer to the bench when youre bench pressing weight. You want your legs to act like a crowbar (pushing into the ground at an acute angle, giving your upper body more leverage).
Brian I love your recipes, if you could do me one favor? Please slow down. I'm hard of hearing and rely on captions. You talk super fast. 👍 keep on rocking in the kitchen 👨🍳🍷
It’s sooooooo frustrating to pay a premium to RUclips so I don’t have to watch commercials, but then the content creator makes a f#%^*+= commercial. Love the videos. Hate the product placement. Boo
Hey Brian! Can you freeze and ship me some Crispy Risotto cheese balls!?!?! Pleeeeeeeeeeese!! I’ll cover all shipping fees! And whatever fee for your trouble🙏🏽
Just so damn concise every time. Watched enough you tube chefs over enough years now to know that the actual palette of the chef matters in the recipe they provide and I think this channel should be the most widely loved for the exact consensus type reasoning you bring to the presented recipes consideration. Now how do we tell the you tube algorithm that? 😂😂
For anyone who doesn't know the American Sirloin is what we would call a Rump steak in the UK. Whereas the American Strip Steak is what we'd call Sirloin in the UK.
I respect you, had a lot of success with your recipes but bruh... You need to work on those pull ups xD Ironically it fits quality of "online fitness coaching kinda" apps but that's beside the point.
I was introduced to fajitas when living in TX.... Those Tex mex style are the absolute best! I then moved to CA so every restaurants style was like this example, and i was so disappointed. Not even close to TEX Mex fajitas - this style to me is more like a chinese wok dish
So I have a family member who wants some beef fajitas, and this is perfect, but I'm working on two limitations: he has no teeth, so the vegetables have to be mushy enough for him to gum, and he is *adamantly* against his beef being anything but well done and dead as a doornail - he grew up in a time where food safety wasn't much of a thing and you made extra sure pathogens were dead when you cooked meat. And normally I'd just not do it, but when the wife's family patriarch wants to taste one last plate of fajitas before he goes... any advice is welcome.
OK, sounds excellent and I'm with you all the way... until you get to the green chile salsa with beef fajitas. I'm sure it tastes fantastic but, come on... beef needs a rojo salsa. Just sayin.
Yummy! I love fajitas and of course…your way is Amazing! I can’t wait to make these. I always use sirloin for mine I think it’s more tender. Thanks Brian! 😋😍
Just a heads up I noticed some weird screen tearing baked into the video (example: center of the screen @ 6:20) might want to look into it. Great vid as always!
No man when you loaded up the plates I thought you were going to bench that not deadlifted or back row. I got excited for you man either way good on you good stuff love the channel love the cooking good weights too
Honestly dude you've become my favorite cooking youtuber lately. Dudes like adam ragusea and ethan chlebowski are amazing too but I don't have the time to do half the recipes they show and your weeknighting videos are actually plausible for me. Not to mention the vibes are just right
all about the good vibes over here
Yeah man, vibes dude. Good vibes bro. Just vibes bruh, all about vibes. Gotta be vibing, I can’t sleep at night if I don’t vibe or get good vibes from the moon.
@@BrianLagerstrom Weeknighting is my entire meal planning for...well...weeknights. Amazing and quick. My favorite sub right now.
I agree with you completely, I watch those other two as well. Brian's food is on another level.
He needs to be on Food TV, great voice, look and you can really cook!
Oh my gosh man. I made these tonight and holy moly they are good!!
Cooking for picky people: no onions, peppers or garlic. Added shredded cheese, canned refried beans and a flour tortilla shell. They loved it. Thank you! You had me at Lawry’s season salt.
Thanks!
Hey Bri, where's this plate from (timestamp 3:52) - the raised edges are dope!
is there a reason you don’t marinate the meat prior to cooking? I’ve never seen seasoning/spices added to the pepper onion mix and not the beef. Curious about your opinion on the method.
Brian "Ripped Beef" Lagerstrom to the rescue to solve the age-old 'what the heck are we going to eat this week' question! Thanks Bri!
The Weeknight series is so awesome. Easy and delicious :)
Brian your videos are honestly amazing...I used to watch you often but now everything you do seems to be hitting the spot, plus i never fail learn something new! 10/10 haha
That's awesome to hear. Thanks, Nick!
Totally agree with you, Nick. Bri does an amazing job of hitting that sweet spot between “that looks amazingly delicious” and “I can do that!” I hope people appreciate that it often takes a lot of work to make things look easy. Bri is putting in that work so that we don’t have to. Really appreciate his talent and quality of work. Gets a 10/10 from me too!
Was it the onions?
I like that you explain WHY you do certain steps. "Salt to draw out moisture," for example. Its helped me learn techniques to cook for myself rather than just following recipes to the T
Fantastic. It's nice to see someone who's a legit chef that is actually explaining recipes as a hospitality professional and making things but in a home-scale style video. Subscribed chef.
My wife just made these! Bro. Best. Fajitas. Ever. And I'm from Texas. I've had some dang good fajitas in my life.
I love my cast iron skillet. Develops a great temperature for any meat. Cook it more slowly, but it is always juicy and perfectly cooked.
Broke college student here, working two jobs and exhausted out of my mind. Your weeknighting series is a huuuuuuuge help; I pick two of your recipes per week, make 'em on Sunday, then freeze them in Tupperware. Boom, homemade frozen dinners.
What beef did u use
I made your Loaded Baked Potato salad this weekend and it is AMAZING... I'll try the other two soon.
it's insane, right? glad you liked it.
AND YES PLEASE KEEP THE WEEKNIGHTING RECIPES COMING! Great series. Super helpful. (Thank you!)
All I hear is my wife screaming at me after she sees all that oil splattering everywhere…LOL
As I recall, the original fajita was fajita (its namesake -- beef skirt steak) marinated in lime juice.
This.
OMG Bri, we're like having the same thought process. Sirloin is like 3.99 a pound here in LA, flank is 8.99. I bought the flank and made beef chow mein with peppers and onions from Kenjis the Wok (fire recipe btw). While I was cooking the peppers and onions I thought dang I need to make some fajitas 😂. Im going to do your recipe but in the wok. The tossing in the wok is very satisfying.
Hey, I got the Wokmon doodad and it really works on my gas stove to concentrate the flame towards the center of the wok..
theres a peruvian dish called "lomo saltado" wich is basically right in the middle between a chinese stir-fry and a fajita dish, its also perfect for a wok lol
Fajitas are one of my favorite foods of all time! I love this “Weeknighting” series. I don’t understand how you don’t have like a million subscribers, you are definitely one of the best chefs out there and I watch a ton of cooking videos on RUclips.
You are killing it lately, Brian! Love your Weeknighting series, it's so delicious and approachable. Thanks for always delivering the quality recipes
Great info on the cut of meat! I feel like I always see flank or skirt steak described as a “cheap cut” but I have never found that to be the case in STL.
Exactly! Same here in Southern IL. 30 miles from Paducah.
This looks AMAZING. I have a pretty good Mexican place close by, but they always cook the beef more than I like, and can't seem to do it any less cooked. This meat looked absolutely perfect. Absolutely going to try this one.
The meat most likely isn't cooked to order
always turned off by many youtube cooking channels because their recipes always seem to assume you have incredible technical knowledge and plenty of money and time to make complicated food from expensive ingredients. ive just discovered your channel now and im so happy to find someone who will actually explain why youre doing what you do and whats actually going on in your pan. definitely subscribing
Ty for this amazing recipe! We made a super easy, low calorie chipotle aioli to go with it. I put up a video on our channel if anyone needs the recipe.
I learned so much in this video. Thank you!
I bet these are not miSTEAKs Fajitas, as they look awesome.
I made these tonight…wow!! If these are fajitas then what have I been eating my whole life. Total game changer!
My absolute favorite thing about your videos is dancing while you eat at the end. I pull the same move whenever I'm eating something I truly enjoy. You can't help but to just move with it.
This channel is F****** FIRE! Love from India!
Oh now these look insane, def gonna have to make this one Bri 😎
Oh man, this is a really down-to-earth fajita recipe, with ingredients we can all pretty much keep in our fridge and spice rack at any point, apart from the meat. I will be definitely implementing a "fajitas once per week" principle in my life!
Fajitas are skirt steak not sirloin or flank. Skirt steak.
Damn great method. Thanks for another great tutorial for beginners & inspired new method/recipe for those more experienced - can't wait to try ASAP!
I hope you do try! Thanks!
This reminded me that I needed a good fajita recipe. Can't wait to try this out!
PAN FACTS: do not "discount" Kohls or Food Network branded stuff. My mom got me a 14" Bobby Flay branded cast iron skillet at Kohl's on clearance. It ROCKS. I own many cast iron pans, dating back to the 1930s from my grandmother. This Flay branded pan is outstanding, super heavy, super nonstick once seasoned. And odd fact: it is a really big pan, awkward to store with it the handle. Recently I accidentally dropped it on my concrete patio. The long handle broke about two inches from the pan edge; so now it has the factory U handle on the other side, a nub where the handle broke. Works even better because this pan is far to heavy ever to toss or otherwise use a long handle. Troll Kohl's cooking stuff, great deals on good stuff.
If Brian isn't a dad someone needs to marry him and give him children asap he has such dad vibes in the best way.
Be the change you want to see in the world
Digging the short sleeves man. Let the guns breathe homie
Omg just made these with ribeyes we had on hand - WOWWWW You already made me the banana bread guy now I’m going to be the fajita guy too thank you!!!
Very nice and great tip about the roast alternative
Thanks Husky
Here in NM most restaurants will serve this on a cast iron dish. Unless you specify, they will drop a little water on it before bringing it out and you can follow the steam blast from kitchen to table. It sounds (and smells) great, and works as advertising. Unfortunately, to often it’s all done with poor ingredients. This looks great!
Dude! Good job on the workouts!! The second the video started and thought, “Bri is looking kinda buff!”
Absolutely amazing, just made this tonight, followed your recipe exactly except using the tomateo sauce. Wish could load a pic
Some of my friends get excited to watch new reality show episodes or Netflix series, well I get excited every time Bri puts a new video out… I always learn at least 1 or 2 cooking techniques and a great recipe.
Uhm, yo, Bri... Are you color blind, my man? Bell peppers, half orange, half red... I saw a green one, and an orange one. I am, by no means, a "chef", or anything CLOSE, and maybe those are called that, as a "type" of "bell pepper"? No idea..BUT, Absolutely LOVE your Channel, content, and your sense of humor.!.!.!.! All are TOP NOTCH, good sir.!.!.!.!.!
Nice, I haven't had fajitas in years & that really puts me in the mood.
Funny you linking them with the gym. I associate certain dishes with certain parts of my life & fajitas are around 1999 to 2005. I was at the peak of my fitness ever, either at the gym, climbing or mountain biking every day & the girl I was living with just loved fajitas; would have had me cook them for her every day. Mexican food wasn't really a thing here yet but fajitas were the tip of the spear for it coming in. Great food as its healthy [or can be] good dose of protein & good veg. But oddly I've never had/made them since. They looked good though, may dip my toe back into the fajita pool again this week. Cheers for the inspiration.
Good luck with the gym.
Alert for Brits: for those of you who don't know, American and British butchery conventions are different! Beware! Some American cuts of meat just don't exist in the UK, and vice versa...but more to the point, the same name can mean different things.
If you use a nice big piece of (British) sirloin to sizzle up for fajitas then I'm sure you'll enjoy it, but you're going to get horrible stabbing pains in your wallet: what you're looking for, really, is rump. One of my local butchers does "rump fillet" (in some places called "point steak"): rump steak, at normal rump steak price, but more tender - gives great results when cooked like this.
Oh, and cilantro: that's coriander.
Have loved all of your recipes and and have made most of them...until now. You calling these "perfect fajitas" makes it obvious you haven't been outside the mid west much.
Want to try real fajitas, travel to TX, CO, NM....you'll change your recipe on a heartbeat.
Just measure in grams? Spices? Seriously? NO equal measure of tsp, tbsp etc? Good recipes, good education, but without equality of measurement. forget it.
OMG! I've been watching your videos for a while and your technique needs
some work. Your left-side/right-side symmetry when cutting or shaping anything is always off. Get your
pro status up, bro!
Traditionally, I buy my beef at the State Fair on the hoof - usually about a half ton of Angus. Last year I got away with paying $4.00 a pound live weight The cost to have the animal slaughtered is $200 for a whole, payable directly to the rancher or farmer. who's selling some of his stock at the fair The cost to have the meat aged, cut, wrapped and frozen so it's ready to take home is $1.40 per pound hanging weight. Before the cow goes to slaughter, I usually have someone take my picture posing and smiling while standing next to the heifer. Years and years of these photos are proudly framed and hanging on the basement wall above my double deep freezer which sits right next to my "grinding station." which includes a vintage hand crank specially curated Weston model I bought on eBay.
Man I love your channel, please keep the things simple, another cooking channels go so far with the ingredients (like joshua weissman) that in the end nobody can replicate the recipes
My only advice is to pull your feet inward and closer to the bench when youre bench pressing weight. You want your legs to act like a crowbar (pushing into the ground at an acute angle, giving your upper body more leverage).
Brian I love your recipes, if you could do me one favor? Please slow down. I'm hard of hearing and rely on captions. You talk super fast. 👍 keep on rocking in the kitchen 👨🍳🍷
We’ve been making these fajitas for a year now. Haven’t been back to Chili’s since. Thanks for the upgrade Brian👍
It’s sooooooo frustrating to pay a premium to RUclips so I don’t have to watch commercials, but then the content creator makes a f#%^*+= commercial.
Love the videos. Hate the product placement.
Boo
Hey Brian! Can you freeze and ship me some Crispy Risotto cheese balls!?!?! Pleeeeeeeeeeese!! I’ll cover all shipping fees! And whatever fee for your trouble🙏🏽
Can't find affordable steak here in Oklahoma.
Very expensive.
Here we breed cows too.
Go figure.
I did them 15 min ago and fuck this recipe is good! Thanks for sharing your knowledge Brian! Amazing youtuber!
bro i was holding my breath at 3:11, you were MILLIMETERS FROM THAT OIL HAHA.
I'll be making these tonight except I'll be using the tortillas I made from my sourdough discard. Headed to the butcher now!!
Just so damn concise every time. Watched enough you tube chefs over enough years now to know that the actual palette of the chef matters in the recipe they provide and I think this channel should be the most widely loved for the exact consensus type reasoning you bring to the presented recipes consideration. Now how do we tell the you tube algorithm that? 😂😂
For anyone who doesn't know the American Sirloin is what we would call a Rump steak in the UK. Whereas the American Strip Steak is what we'd call Sirloin in the UK.
I respect you, had a lot of success with your recipes but bruh... You need to work on those pull ups xD
Ironically it fits quality of "online fitness coaching kinda" apps but that's beside the point.
I was introduced to fajitas when living in TX.... Those Tex mex style are the absolute best! I then moved to CA so every restaurants style was like this example, and i was so disappointed. Not even close to TEX Mex fajitas - this style to me is more like a chinese wok dish
So I have a family member who wants some beef fajitas, and this is perfect, but I'm working on two limitations: he has no teeth, so the vegetables have to be mushy enough for him to gum, and he is *adamantly* against his beef being anything but well done and dead as a doornail - he grew up in a time where food safety wasn't much of a thing and you made extra sure pathogens were dead when you cooked meat. And normally I'd just not do it, but when the wife's family patriarch wants to taste one last plate of fajitas before he goes... any advice is welcome.
OK, sounds excellent and I'm with you all the way... until you get to the green chile salsa with beef fajitas. I'm sure it tastes fantastic but, come on... beef needs a rojo salsa. Just sayin.
Great video. This is much easier than my approach, which involves grilling flank steak. I'm in your area and sirloin is definitely cheaper.
Short-sleeved Bri, keeping it cool in the summa time.
Yeah..maybe it’s my age, but, I remember when flank and skirt was super cheap and not considered trendy..
Yummy! I love fajitas and of course…your way is Amazing! I can’t wait to make these. I always use sirloin for mine I think it’s more tender. Thanks Brian! 😋😍
Just a heads up I noticed some weird screen tearing baked into the video (example: center of the screen @ 6:20) might want to look into it. Great vid as always!
Hey Brian, can I substitute the cilantro with parsley? I have the gene where cilantro taste like soap to me :(
Hey Bri, would you recommend breasts or thighs for chicken fajitas?
cool recipe, but since you have that killer gas range, you should roast up some big whole green onions! makes a weird, fun side kinda thing
I dance too after meal prep and cook, usually have two IPAs under my belt!
I was trollin. Potato salad is actually the picnic hero but I'm tryna cut carbs. Steak fajitas a close second tho!
Uggghhhh.. your hair is so freaking badass. Also, Kyle is hot. Fajitas look legit.
Was that the "Yummy Dance?" Was kinda hot, like the Poblano ;-)
Heh I got that same pan for $10 on Kohl's. It's okay but I've had to use stainless steel wool to get rid of the rigid seasoning.
I burned myself really bad with the oil. Learned my lesson, bought bigger tongs.
A weeknighting version of the classic bro chicken breast would be amazing!!
.. im a guac and sour cream type.. followed by the green salsa.. but it definitely needs guac and sour cream for me..
No man when you loaded up the plates I thought you were going to bench that not deadlifted or back row. I got excited for you man either way good on you good stuff love the channel love the cooking good weights too
Ripped Beef, that’s your gym bronoun!
lol that Future gender selection is crazy. Where is my helicopter option? hahaha
I swear some good fajitas I’ve had have some strong umami flavors anyone ever tried a little soy sauce in the blend ?
Muy dope! Brian, can you recommend a brand / model of garlic press, por favor?
Love the smaller glass containers in your mis en place - where’d you get those?!
Just Lawry's? Bold claim, if true.
🤨 Thanks Bri .. i just had dinner, now I'm hungry again!
Please share a link where you bought flat plate from 7:51 Thanks!
You look like you lost some weight man. Lookin good, I’m proud of you.
Whal would you sugest as a substitute if you're one of those people for who cilantro tastes like soap?
If you use feta cheese, buy the block instead of crumbles. So much better!
Fajita = little skirt in Spanish. Fajita is a cut of meat, not a style of cooking.
Where the heck are you from that sirloin stake is 40% cheaper per pound?
Looks delicious. I use Skirt steak for my fajitas.
It real apparent that the gym work is lumping you up. Keep pumping.
Cumin 🤢
Please do more healthy quick meals mr ripped beef