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Big fan of @notanothercookingshow for Italian dishes, started watching way back during covid. Also been following Joe Yim @knoxavebbq and all the boyz like Chud, Mad Scientist, etc. for years. Would love to see some colab videos across genres
Joe, I love these BBQ film "breakdowns." Ive been backyard bbqing for a little over 2 years now and your channel has quickly become my favorite. Thank you sir for all the effort you put into your work and these vids!
Thank you for taking your football coaching skills in breaking down game film and applying them to analyzing BBQ videos. I think you have hit on a great concept that is even more educational than videos of your own cooks. He did a great job of cooking this brisket in a ceramic grill, which by nature is easy to overheat. I appreciate both of you for emphasizing the importance of the controlled rest, an important finishing step that cannot be overemphasized. The only thing he did that I would not recommend is pre-slicing the entire brisket. Oxidation is public enemy number one for brisket, and that is why it is preferable to wait and slice it just before it is eaten, just like the top BBQ joints do.
I've subscribed to Stephen's channel for years and I can honestly say that he has had just as an important impact on my cooking as people like Bourdain, Alton Brown, Keller and all of the BBQ Competition Pitmasters through the years. And it's just not the cooking and recipes but the products he uses as well. That has been the biggest impact of them all. He's like YOU in that respect, he's always costing me more money on new products! LOL...
Such a wealth of knowlege, especially with the intricacies of the many things that many have experienced in their cooks can relate to. Learned so much from your videos. Thanks again.
Yup! That’s why I find doing these videos to be more knowledgeable since I can address things that may come up that I don’t often seen in my cooks! Thanks for watching. Let me know if there’s a video I should check out
I watch his videos , his a great cook and his teaching on his videos is awesome , he brakes down everything you need to know. I’ve learned a lot from your videos and his videos Thanks guys
Been cooking brisket for about 53 years now, and ALL I do is try to get the fat to about 1/4 of an inch. All the chunks that may burn I trim some. I don't go for aerodynamics at all. My briskets are NOT as "pretty" as most people's brisket I have never cooked more than one brisket at a time. I love different rubs, and heavy on the pepper. I wrap them in foil with a layer of parchment paper between the meat and the foil (do not like aluminum directly on the meat). All in all, my briskets are always good.
I would like to see cooks on a drum smoker. Have you messed with one and what are your thoughts? I'm just across the border if you ever want to experiment with one. (I own 2 Hunsakers)
Joe, I definitely enjoy your content ....if you ever make it out to the SF Bay Area soon please look into Fikscue bbq in small town alameda...my hometown....they provide Indonesian/texas style bbq ....a gem!
I'm a "comb-over" scalp fixer, but the only time I've had an issue with something going wonky with doing so is the one time I really wasn't paying attention and made a good 3-4 inch scalp that was deep enough to be pretty much all meat underneath. Tried to comb that over like I normally do, and sure enough, it just ended up curling a bit and creating a patch. Other than that, if I do a baby scalp (1.5" or less) and comb it back over, never had an issue. There's a "how" to doing it that is a bit more technical than just plopping it back down, but I've had success with it. Albeit fortunately now, I don't scalp a brisket in 2 or 3 places every time and just plain don't have to worry as much about doing it in general haha. What issues have you found with the comb-over method?
@@knoxavebbq I reckon I could have asked a more descriptive question. Since I'm not seeing the issue with it curling up (other than the time I mentioned) and not having to deal with any sort of weirdery around the area, are there any other un-mentioned issues you've had with trying the comb-over method?
I've found that with the briskets I nerd out about and obsess over every little detail always turns out mediocre.... whereas the briskets that I just kind of wing always turn out way better.
If you watch cooking shows on RU-vid and don't know who Stephen Cusato is, then what are you even doing with your life. Dude is an Italian cuisine afficionado and that's just the beginning, as evidenced by his brisket cook.
