Love how fast and snappy your recipes are, and looking forward to trying the jerky, it looks great! I show my buddies your recipes and we all have a good laugh with your humor and think the food looks tasty. Thanks for posting!
Sarah Engels - Really appreciate your comment. Thanks for watching. I also watch DIY videos and get tired of watching a 5 minute video that should of taken 30 seconds. Quick and too the point is the only way! Download the PDF in the chili description. Rick
@@RickDean Hi Rick, sometimes my friends and I will snap our fingers and make the whip sound like you do. I have made your jerky recipe quite a few times and it makes perfect jerky, a huge improvement on how I was making it before. Hoping to see more recipes from you!
@@Wayne_155 It's worth it. I generally leave the liquid smoke out because I'm not a fan, but Rick's advice about spraying it is spot on. The ground beef jerky is moist and tender, definitely recommend using as lean a beef as you can find, sice the fat will rot much sooner than the beef and if you don't eat it all in a week it might go bad.
Haha, if there is a video equivelent for recipes that start with an entire essay about how the chef had the dish every morning after playing on the swing set outside and seeing their favorite bird then this man is the opposite of that and I'm here for it, whip cracks and all
I’m laughing, Rick. Mostly from sheer joy that you covered the recipe in less than two minutes’ time. I love your short, concise tutorials. Not to mention the fantastic dishes depicted therein.
Chef here. Goddamn they need an engineer or designer to model cookbooks after flowcharts as done here. Holy I used to struggle in school to memorize recepies but I didn't have to watch the video twice to know how to cook your chili. Brilliant.
Hell yea....It's always better if you let the pot sit covered on the stove a couple hours. Really melts all the flavors together. In fact we make chili at noon...then let it sit all day on the stove (off) and it's nice and thick by supper time. Thanks, Rick
Correct you are. We now give the onions a quick skillet fry. Much better and not crunchy in the chili. However after 24 hours the onions seem to melt away like you say. Thank you for watching. Rick
Ow! My neck hurts from all that whiplash. Great Vid. Do it again. (This is the way all BlueScoob videos should be made -- get to the damn point already!)
Hey there, it’s 2024 the first time I watched and made your chili was in 2019-2020. I come back to you every time I make chili…. By far the best recipe🤎
Thanks a bunch. My wife still makes it the same as video. One thing I do (after beer) is throw in hunk if cream cheese in my bowl. Microwave, top with croutons. Oh man....so good. Thanks for commenting. Rick from Kansas.
