Hi Andy I’m 14 with leukaemia. I used to play football and rugby but since diagnosis haven’t been able to. I turned to cooking instead and your videos are where I get all my recipes. Keep up the good work mate and thanks for helping me through this tough time
Andy!! Long time watcher and love your cooking videos. I'm living in Korea right now and if I can recommend one condiment I highly recommend ssamjang!! It's a mix of gojuchang(red pepper paste) and dwenjang(fermented soybean paste) and it is so good with galbi, kimchi, and Lettuce wraps!
@@xSailorSunx love this channel Full of inspiration. Really want to try out some Korean cooking at home. Definitely going to order some. Thanks for the tip.
The best bit of smoking advice is what you said at 16:18. If you’re looking you’re not cooking. Was some large chap from the southern states of the US I came upon randomly.
Excellent video with some superb methods. There's an even easier, much quicker method that's guaranteed to get you succulent, fall of the bone ribs, and that's to pressure cook. Prepare as you wish e.g. seal and marinade, then pressure cook. Finish off under the grill.
My number 1 commercial kitchen tip for cutting onions is to put a fan directed at your face to stop the fumes from being able to get to your eyes. Used to prep like 40+ kgs of onions a day for a fast fry place when I was a kid.
Andy! Yes Chef! They all looked amazing 😋 Poor Duck didn't look overly impressed, but he did well, hopefully he got a nice snack when the beef bone became a Duck bone 😂 Peace and ❤ to you and all of the team! If you don't have an offset smoker, you can also achieve good smoking results with a decent sized kettle BBQ. If you have one with a hinged grill even better and easier, as you can top up the charcoal or wood, or again use charcoal with chunks of smoking wood.
Nice one Andy. I went to a place in Edinburgh. Mr Boney it’s called. Slow cooked beef rib. Super simple in some bread, pull the bone out with some dips and fries. Amazing Looking to try and recreate it at home
The point of the pear is not the flavor, it softens the meat. The longer you leave it the better it works obviously. If you are going to marinate for a short time then use Kiwi instead, works much faster.
My mother and my Nona taught me to breathe through my mouth when cutting strong onions and it works every time. U can use glasses and mouth breathing and that's even better
I blame the cooking channels on making em expensive. Same with mangos. They push em all over the place for a season and then it goes through the roof in price.
@@chapmansbg dry brine is when the salt pulls out the water content and then the meat resorbs the water with the seasoning back into the meat. Makes it seasoned on the inside rather than just on top. The water content inside but leaves a dry exterior.
As a woman who is trying to recover from a stubborn eating disorder I find your videos incredibly comforting. Thank you 🩵
Keep at it. From a rando internet stranger - you got this!
Hi Andy I’m 14 with leukaemia. I used to play football and rugby but since diagnosis haven’t been able to. I turned to cooking instead and your videos are where I get all my recipes. Keep up the good work mate and thanks for helping me through this tough time
That was a hilarious start. People need reminding where their meat comes from. Thanks to Duck for being a good sport.
Omg duck the gorgeous little frenchie and love from England ❤
Duck the Dog cosplaying a Cow. Nice.
Red red wine, oh I remember UB40, mate.
Running up 50 over here danced with a few ladies to that song back in the day.
Cheers from Holland
Red red wine
Goes to my head
@@tildessmoo let's dance
love the fumbles being left in.
Galbi is my favorite. It’s a good combination with rice❤
Andy!! Long time watcher and love your cooking videos. I'm living in Korea right now and if I can recommend one condiment I highly recommend ssamjang!! It's a mix of gojuchang(red pepper paste) and dwenjang(fermented soybean paste) and it is so good with galbi, kimchi, and Lettuce wraps!
@@xSailorSunx love this channel Full of inspiration. Really want to try out some Korean cooking at home. Definitely going to order some. Thanks for the tip.
The best bit of smoking advice is what you said at 16:18.
If you’re looking you’re not cooking.
Was some large chap from the southern states of the US I came upon randomly.
Andy my savior ❤
Exactly when I bought two of these
Love this!!! Doing a short rib ragu this week, can't beat it when the nights are drawing in
Can I come? I'll bring beer.
Damn, Andy! I'm in the middle of prepping some short/plate ribs for the smoker and this shows up. Nice timing.
Excellent video with some superb methods. There's an even easier, much quicker method that's guaranteed to get you succulent, fall of the bone ribs, and that's to pressure cook. Prepare as you wish e.g. seal and marinade, then pressure cook. Finish off under the grill.
Every single thing looked good.
Thank you Chef!
Nice work guys. They look delicious!!!
Duck is a good boi! 😂
My number 1 commercial kitchen tip for cutting onions is to put a fan directed at your face to stop the fumes from being able to get to your eyes. Used to prep like 40+ kgs of onions a day for a fast fry place when I was a kid.
I cut onions under the range's exhaust hood. Haven't tried grating onions there, tho.
brilliant
I understood that reference...
Best Supporting Dog-Cow on YT ❤
I'm gonna make the second one. Serving it with broccolini and mashed potatoes
Andy! Yes Chef! They all looked amazing 😋 Poor Duck didn't look overly impressed, but he did well, hopefully he got a nice snack when the beef bone became a Duck bone 😂 Peace and ❤ to you and all of the team!
If you don't have an offset smoker, you can also achieve good smoking results with a decent sized kettle BBQ. If you have one with a hinged grill even better and easier, as you can top up the charcoal or wood, or again use charcoal with chunks of smoking wood.
Delicious 😋
- Thank you, Duck
- Hmph!
Hahaha omg the dog so cute 🥰
Duck cow needs to become a regular! 😍
Nice one Andy. I went to a place in Edinburgh. Mr Boney it’s called. Slow cooked beef rib. Super simple in some bread, pull the bone out with some dips and fries. Amazing Looking to try and recreate it at home
You got me, I'm going to go get some to smoke now.
that spatula quenelle blew my mind.
I remember the red wine song
No, I remember it!
mmmm smoked ribs🤤🤤🤤🤤
Gelatin packet would be a good replacement over using corn starch. Beef tallow to sear meat.
Nice set of recipes - Whats the brand of the knife used. Looks like a nakiri style
"its the emotional method"
Im gone 🤣
Wow ..... 🇵🇭🇵🇭🇵🇭
The point of the pear is not the flavor, it softens the meat. The longer you leave it the better it works obviously. If you are going to marinate for a short time then use Kiwi instead, works much faster.
My mother and my Nona taught me to breathe through my mouth when cutting strong onions and it works every time. U can use glasses and mouth breathing and that's even better
We need to see Duck in every video please and thank you 🤩
I googled this yesterday, where were you?
17:13 whats in the spray bottle?
Would a woodworking bandsaw work to cut the slab?
Duck looked delicious. 😂
You should dab the meat dry before adding the hot sauce
GO DUCK❤❤❤
@andy_cooks can you give us a name or link for the scales you use, please and thank you 🙏
Have a glas of water beside your bowl/ plate while grafting/ slicing onions and You will be ok
Hey Andy pommes Anna next plz
The only cuts I find available in the UK are small bone in cuts (about 6cm x 3cm) Why is that? Does anyone know?
Mon’ the Scotland
+5 points for a UB40 reference
UB40 reference
Rubbing the meat with Tabasco bare handed earned a like from me.
Red Red Wine was only 1983 :D
Five
Fourth!
This dog will never understand why it's become a meme.
"English cut" is just a whole rib cut in half. When the rib is crosscut super thin it's called Korean cut
I WANT A DUCK-COW TOY! 😍🤩
We are mostly older.
Duck is odd name for dog. Is like calling cat 🦜
I blame the cooking channels on making em expensive. Same with mangos. They push em all over the place for a season and then it goes through the roof in price.
Close your mouth when you’re eating. I remember now why we sent your relatives down there
RED RED WIIIIIIIIIINE .. GOES TO MY HEAD :D
Neil Diamond or UB40. Not as young as you think I am.
Five likes and I feel famous❤🎉
I guess inazuma really does shine eternal
If you consider Tabasco a hot sauce, don't do the Hot One's challenge.
Dry bine is one of the most idiotic sayings, brine is water with a high concentration of salt. Saying dry brine is like saying dry water.
@@chapmansbg dry brine is when the salt pulls out the water content and then the meat resorbs the water with the seasoning back into the meat. Makes it seasoned on the inside rather than just on top.
The water content inside but leaves a dry exterior.
@@radusguru2196 no it is not brine at all. it is simply salting.
@@chapmansbg it brines because the water is taken out of the meat by the salt then is re introduced. Brine
Salty water = brine but no worries. Call it what you like. No hard feelings
We're not too young to know UB40, cause you know, You Be 40 years old!