Following you since the early days and your channel is the best. Clear clean concise and just fantastic for cooking. I wish you all rhe best and may you continue to grow from strength to strength
Love the Chefsteps shout out. Been following them and am currently a Studio pass member for 3rd year this year! 🎉Totally worth it since I cook everyday!
I just made a “smoky chili con carne” where I cubed up 4 cuts of beef and did a dry brine with liquid smoke, bon fire salt and smoked black pepper. Inspired by chefsteps. It was amazing. I subbed. Your content is amazing.
Glad you put smoked in quotes. I have done bbq comps many times and have won a lot of them too. I have used liquid smoke in a pinch, but try not to unless absolutely necessary haha
HE FINALLY DID MY SMOKED BRISKET MY TEXAN HEART WAS SO HAPPY and then I saw he he was gonna cook it cmon andyyyy you’re better than this come out to my ranch and let’s smoke it together
My thoughts exactly. We already mastered the brisket here in Texas and it ain't going to be improved by being sous vide. Whatever the result turns out to be with that nonsense I guarantee you can find better brisket on the side of the road just about anywhere in our state.
@@andy_cooks I think some redgum usually (any wood I get from the petrol station ;-) (I use a masterbuilt gravity 1050). Do you have a restaurant on the GC ? Tonight I have some large Chuck steaks on the sous vide for tomorrow.
Any brisket I buy is just called a brisket. The fact that you added like 4 other adjectives to describe your brisket just shows you know what’s going on lol. Love your videos!
I've a question, and I don't mean it in a snarky way. Why do Australians and Brits, use liquid smoke, instead of smoking the meats, as we do in the Southeast Unites States. Perhaps a lack of smoking woods? Difference in culture? Thank you.
This is just one recipe he’s trying. Might be a “little” generalisation saying we don’t smoke meat. 😉 😂We certainly don’t smoke in a per capita basis compared to the Southern US. But plenty of us do. 👍🏼👍🏼
It's not smoked if you don't smoke it lol. You can finish it in a sous vide but stil need to smoke it for a few hours before putting it in the sous vide. No way this tastes similar to an actual smoked brisket.
