Just discovered this guy and it's a shame that he's passed away. I was just a little too late but I'm going through all those videos as this guy is just such a incredible wholesome kind individual, definitely gone too soon.
You can see he's out of breath in this video just from making food. He's not kneading bread or churning butter, just making food. How could you be in this environment constantly and not eat yourself into an unhealthy state? He's not some fly by night chef. He makes this shit and eats it. That's why it's good. Personally, I don't look to chefs that make their food according to science, then go eat sushi. I prefer fat chefs that eat the food they make because you know it's good. This guy has old world experience with food. Rich in flavor.
Hi Kent! I love your show too! I don't cook outside very often, but I cook mostly with cast iron, so even indoors, there is a lot of crossover in methods. Thank you offering up your talent on youtube! Its guys like you and Jack and Russ at Smokey Ribs channel that help keep me making better and better food.
what a guy , man could he cook!!!! thank you for cookin' with the blues , you rocked and will forever with YOUR style or should I say YOUR spice for fabulous eating!!
notice how Jack pushes the veg through the processor after the meat. This helps clean the fat out of the gearing and it makes it easier to clean. To wipe the fat even more, you can run some sliced bread through at the end, toast or let stale the bread crumbs and use it in the loaf, and have an easy clean-up on the grinder. II learned this from Kenny Minnick. Hopkins County Tx. Grinding deer meat into sausage. RIP Kenny, Party God. Enough Said
I have been watching you for a few months now , I love the way you never measure anything , the mark of a true chef. You come through as a wonderful chef and human being. I am 91 and have seen my share of good people and bastards . You come through as one of the good guys. Bless you ! It is a pleasure to watch you . Up with the blues !
This great man spends all that time shouting out Phillip. Daddy Jack is a real, stand up cat. Rachel and that other girl (no offense, can’t recall your name) but to the girls, his girls, Titus and lakeosha, I thank daddy Jack for the joy he brought to complete strangers. Hella man did!
I learn something new with every video! Just grind up your vegetables with the mince. What a step saver, and all that flavor in the mix! Edit: We miss you Daddy Jack, your heart spoke to us all, we will forever remember you!
He's a good chef that makes what his clientele ("meat and potatoes") want. Locals and normal people don't want pretentious and expensive stuff, they want a filling meal that tastes good and/or brings back memories. I haven't seen too many billionaires ask for a home-made meatloaf and smashed taters. Maybe Trump (lets not get political) with his fast food habit is close, but my point still stands.
I don't own a mixer or grinder, but I can tell you all that I'm going to make this anyway. I'll fine chop everything by hand... no problem. Thank you so much Daddy Jack for posting this, as well as all of the other great things you do for people. I wish there were a lot more people like you in the world. Best wishes from Maryland.
This is absolutely my favorite channel on RU-vid. Seeing how he recovered from not adding that hot sauce was inspirational! I would've been really upset and tried to fix it...but he demonstrated his mastery.
As usual, when I screw up a dinner I come to Daddy Jacks and find out what I did wrong. But by following his directions when I watch him first then my entree turns out beautiful. Some of the best meals my family ask for are ones I learned from advice from Jack. We like good tasting homemade stick to you ribs food. This one is really a fantastic twist from what most meatloaf you get. Damn I miss Jack!
I’m so happy that I can watch Daddy Jacks videos and keep his memories alive forever..keep it cooking’ Daddy Jack and thank you for all your delicious recipes which I’ve kept in a special file under your name.
I actually grew up never having meatloaf as a kid oddly enough, but once I got into cooking for myself it became one of my staples. Love all your videos chef but just stumbled on this one. Looks fantastic. Gotta try the cake tray method. I've been saying for a while now my death row meal would be meatloaf, greens, and mashed potatoes - let's hope it doesn't come down to that! Thanks for another great video! Keep 'em coming. Can't wait to drive up and visit once things quiet down.
Meatloaf and mashed potatoes, oh my! The very definition of comfort food, at least in my book. I never thought of baking meatloaf in a muffin tin. Always something to learn. This is a great channel. Real world cooking.
He is the best ! So smooth in the kitchen not scripted in anyway he truly is enjoying showing us all these recipes he simply loves to cook and share Rip Chef 🙏
Many times when I didn't know what I wanted for a weekend meal, I went thru Daddy Jacks videos and picked out one of his recipes. RIP Daddy Jack. Thanks for sharing your amazing talent.
Love watching your videos, and how you work This meat loaf is very much like my own, with few changes. I use corn flakes and milk instead of bread crumbs. The flavor and texture is wonderful with the cereal added. I also sprinkle the flakes on top and push them in before covering with a thin layer of ketchup once I put it in loaf pans.
I think I will have to purchase one of those grinders for my kitchen aid mixer as I love meatloaf😋 Thanks for sharing this recipe especially tips on using Dijon and onion in muffin pan.Take Care
Nice tips about making steak sauce! Thank you so much! And yes, youre right about always learning..We retired from our restaurant after many years...but I learn something new from your videos almost every time.
I was never a meatloaf fan growing up as a kid. But this meatloaf looks sooo damn amazing!! I'm freaking salivating.. also, i voted for you as best chef jack!! Good luck. Hope ya win. You 100% deserve it!
Nice shout out to Kent , I watch his show too, been a regular there for quite a while. Today's idea of serving size loafs in a muffin tin over onion is great. And thanks for remembering Justin In the Lee and Perron chat.. He was a wonderful cook and even greater story teller.. Such a blessing we have his program to remember him by.
I always enjoy your unique stories about recipes and ingredients.... always giving credit to other who taught you or who you learned things from... Its a wonderful thing that you are sharing!
Arg nothing gets more then seeing some thumbs down. I mean really? A wonderful person sharing his wisdom and giving to the community. Thanks for sharing, love the videos.
Good to see you again here on the ol' Tubes of You. I actually spoke with Kent Rollins for a podcast - what a gracious guy. That onion tip is gold! But love this and all your recipes!
We miss you Jack. Not as much, I'm sure, as your close friends and loved ones. I was hoping to come to New London one day to meet you and dine in your fine restaurant but God had other plans my Brother. May you rest in peace. Much love from SW Michigan.
Love this dude! Henry Hill : [narrating] I felt he used too many onions, but it was still a very good sauce. Paul Cicero : Vinnie, don't put too many onions in the sauce. Vinnie : I didn't put too much onions, uh, Paul. Three small onions. That's all I did. Johnny Dio : Three onions? How many cans of tomatoes you put in there? Vinnie : I put two cans, two big cans. Johnny Dio : You don't need three onions.
I’ve never watched 20 minute plus videos Ever! Until Daddy Jack. I never wanna Miss one step of his creations. God bless you Sir and your entire family. Thank you
Never a boring moment. Learning from the master, and enjoying the unscripted genius. Real life cooking from larger than life chefs. Keep up the outstanding work of love and skill. Peace!
Looks great. I slow smoke my meatloaf on the grill with apple wood chips,and cherry. Then top it with BBQ sauce. 😋 You will never use a stove to cook it again.
Oh how good that must be.. I have restored an early 70s era komado style grill-smoker, and have been learning how to smoke both hot, to cook hamburgers) and low and slow, for larger cuts. I like your idea of doing a loaf in the smoke.. the flavor must be incredible. I will absolutely try that out. I been using a blend of mesquite and apple, or mesquite and pear. Never tried cheery wood.. I'll see if I can find some.
Another classic meal. Learnt something new, I have had the same mixer for many years, 2 units over 20 years, along with the same meat grinding attachment. I have never thought of grinding vegetables until I saw you do it for this meal. Great idea. I usually ending up dicing or using food mixer to chop up veggies. Will use the meat grinder from now on when I am grinding meat for meat pies, meat loafs, burgers I will grind the veggies also.
Daddy Jack you have some great recipes and I just love your Chef style and your love of the craft. I've been learning a lot, keep up the awesome videos....
that got me a tad concerned as well. he said he forgot to add the salt and pepper. he did actually add it before he said it then i think the regular minced garlic. only thing i can think of is he had to restart the recipe and edit it to that point however not stating he did so verbally in the video.
You would be surprised at how much salt it takes to make your favorite foods taste good. It would be the same in any respectable restaurant...food needs to be well seasoned
@@schomacker5276 I agree. Food should be seasoned perfectly before it is served. Tasting is so important. There is a special place in every recipe when it is right. No season should be necessary. But there is the shaker though if not quite there. You can put it in but you can't take it out.
