"Love to Cook, Cook to Love" is the underlying theme for All Things Food with John Woods. John has thirty-three years of International experience as a successful caterer, restaurant owner, culinary instructor, consultant, and guest chef. This broad experience has given him a deep appreciation and understanding of what he refers to as "the unifying power of food." Woods believes anyone can learn to be a good and even a great cook. Cooking is one of our most effective forms of expression. Once one learns to love cooking, one can cook to love.
It's unfortunate that this recipe is fundamentally flawed. Firstly, using a pre-made BBQ sauce and boosting it with a few other ingredients is not ideal - not everyone can get the same BBQ sauce you're using. Oh, and by the way, your measurements are significantly understated). Additionally, using StoveTop dressing as the binder is gross! There's no true recommended alternative because the StoveTop includes spices in the bag, which you don't discuss. While the intentions are good, the execution and communication of the recipe fall short.
Thank you for your comment, but, unfortunately, you missed the entire point of the video. One of my viewers submitted this recipe, and I cooked it exactly as they provided it, without variation. I am always glad for my viewers' input and suggestions. Perhaps you can submit a recipe for the segment, "With a Little Help from My Friends" and we will see what kind of comments are generated. Thankfully., most viewers "get it."
Well, that’s somewhat like a meatloaf I created that I call the newlyweds meatloaf. I’m an old guy that’s taken over the cooking duties as my bride had a stroke and is not cooking anymore. The recipe is 1lb of 20/80 beef, 1lb of mild sausage, 2 eggs, one box of Stovetop herb stuffing, one chopped onion, 1 cup sweet Baby Rays bbq sauce, (or you’re favorite). Mix and put into a loaf pan and cook from 1 hour or till the temperature is 165 internal. Enjoy. Doesn’t need anything on top to coat it. Now I’m not a cook but I’m proud of this and even I can do it.
Michael, thank you for the recipe. It is one of my all time favorites. The sage and the sauce elevate it to a new dimension. I will look for your next recipe suggestion.
John, I'm glad you decided to cook it on the rack, as I normally don't smoke it in a loaf pan. I center it in a full or half pan to allow the smoke to penatrate 3 sides. I loved the rack over the drip pan idea!
There is nothing better than backyard barbecuing. Once you hit mid 40s, it's what you look forward to. Cold beer, smoker rolling that blue smoke and the Cincinnati Reds on the radio. Now that's a Sunday.
Very well said. I would substitute Reds for the St. Louis Cardinals. Thanks for watching and your comment. I appreciate your time watching and commenting.
Great looking ribs and the dad sounds very knowledgeable! A fun video to watch and despite 6 hours of time I'm guessing you had a wonderful time! And yes, definitely a quad cut of ribs to eat, lol
I met world championship bbque rib winners; they're from New Jersey and won the Kansas City World Bbque championship one year several years ago. they own a bbq in Jersey near an Air Force base. Very good ribs but also great chicken.
@@AllThingsFoodwithJohnWoods Apparently it was back in October 2009 according to the newspaper article, "taking the top prize for ribs at the American Royal Barbecue in Kansas City, Mo., in which nearly 500 teams compete in what is known as the World Series of Barbecue." "Steve Raab and high school pal Eric Keating and ably assisted by Raab’s wife, Loren." Known as Fat Angel Barbecue in competitions.
I don't know them personally but met one of them when I began eating at the first location of their restaurant, Local Smoke, located down the block from the Air Force base; it was soon after they first opened that restaurant that I began eating there and was glad I did. I'd eat dinner there before working my 2nd job. I love their ribs, chicken, and wings!
What’s wrong with that? I was cooking in an area with fish and touching things where I could not wash my hands. People freak out over that kind of stuff. Try your own video series and see what people pick up on.
Salisbury steak in mushroom gravy is one of my favorite comfort foods - we called it ' Frikadelle on steroids ' back in my student digs at varsity - affordable and sooo yummy . We shaped them oval, too :-) Thank you for sharing your recipe, cheers from Venlo in the Netherlands 🏴☠
I always used to make tartar sauce like this, though I didn’t use onion. I’ll add that next time. When I complained to someone that I thought it was a bit sweet, they suggested using half green relish, and half chopped capers - which is how I’ve done it ever since. Cuts the sweet a little and gives a little edge to it. Just wondered what you think. I didn’t invent it, but do find it tasty. Thank you for your channel - it’s changed the way I cook fish!
Interesting. Re mise en place - Perhaps a quick trip to the market prior to making this video was in order to have enough eggs on hand. Re technique - This video validates professional chefs' strong recommendations to never crack an egg on the side of the bowl, as there is a risk of eggshell pieces falling into the mix as it does in this video. More troubling is this "chef" doesn't remove the piece of eggshell before stirring.
Thank you for your salient observation. This was my second video, and there is quite a learning curve. Unfortunately, I do not have a culinary team and high paid editors to catch these issues, though the lack of one egg, due to broken egg, did not alter the recipe. Your comment reminds me of a video I watched with a pianist who played one of the most beautiful pieces I have ever heard. The critic got hung up with a pencil that dangled on the top of the piano, missing the beauty of the music. Let me know when you do a video so I can critique the gnat flying in front of Mount Everest.
Small world. You don’t think to hear things about horn lake ms on RU-vid. I came on here looking for catfish Ang hush puppy recipes and found the catfish man of Desoto county! Thanks for sharing.
You are quite welcome, and thank you for your comment. It seems that you have eaten some of my fish and Hushpuppies. I appreciate you sending the comment.
My first job at 14 was helping Tony and Evelyn, out at the original Crown restaurant location in the country, then called The Antique Mall. Catfish Allison was absolutely my favorite! And I was lucky enough to watch the cooks and learn their tricks. I’ve been making it for 30 years now. I’m so glad to see this recipe still being shared! 😊
Jamie, that is an interesting story, and thank you for sharing. I love Catfish Allison, and it works great on other types of fish and chicken. I will revive some of the other recipes. Which ones there were your favorites?
Hi John, thank you for sharing your recipe. I watched for a little while then decided this looks pretty amazing. I can’t wait to try your Gumbo recipe it looks delicious. Just subscribed to your channel. Again thanks for sharing
Ron, this is a keeper casserole, just bursting with all sorts of wonderful favors. It is definitely not boring. To take it up one more level, make your own condensed cream soup. Let me know how it turns out and share a picture with me on my email account.
