That isn’t true that’s fucking tv chefs , real ones always got something to say about it , just like how people who love to draw always say it isn’t good

@@lionmushroom7562 yeah.. that's my point? Most if not all on-camera chefs always praise their food even when sometimes they don't even look good. They just immediately say it's good.

@@lionmushroom7562 that’s literally what they said 😟

@@Broccolaicy too true. One of my peevs is when social media cooks exclaim "WOW!" after tasting their own recipe , and then proceed not to describe anything about the taste. Its just dishonest. Passionate people are always ready to critique themselves 👏

That’s because those are chefs and just cooks 😅 Think Andy is actually a chef Just maybe 🤔

🙏

@@andy_cooks I 💕 love your accent too!!

@@judithdonnelly8824 7k7

Andy! can this be cooked on an airfryer??.

@@NOMADICMsteta lol, no.

That's the difference between a chef who also makes youtube content and a "KZfaqr chef". A real chef will openly say what's lacking because they live and strive with food. If a random comment suggestion improves their food they take it and appreciate the feedback. "KZfaqr chefs" want to put on airs that their food is perfect and here's why you should buy my seasoning salt.

@@R0FLC4T5 The ‘buy my seasoning’ is way too accurate

I agree, dude’s a class act

Old's cool Kevmo is really good too!

@@watenallace663 What a treat! Cheers everyone!

And without yelling and only fancy or super expensive crap

@@Baerschi100 yep. Most of the others seem to make product ads rather than cooking tutorials. Funny how they all seem to be on the same products at the same time. "Today we are cooking [meat or veg] with [product] with our brand new [product]

U took the words out my mouth

😊

I haven't seen lumpy space princess in so long 😬 I luv your profile pic

@@puffyevergreens 😁 Thank you 😆

And looks And tastes like shit smoke a brisket like a man and chop some wood

Better get started then😉😂

Thank you 🙏

Yeah ditto.

That wasn’t a particularly large brisket. It is usually referred to as a packard which means it has the point and flat together. Typically if you are buying small brisket then you are buying the flat which is hands down the worst part of brisket because the point has all the fat AKA juice and flavor and where burnt ends come from. Don’t buy the flat, it costs as much as a whole brisket and they are just sad.

And he started with something four times larger.

Wellington 🤙

I legit thought he was Australian

🙏

At 189k now 😱

Pellet smokers are indeed a joke. I understand they save time but we all know an offset is superior 🤷‍♂️

@@seffbones5655 nah. Pellet grills are extremely useful. Nobody who has ever honestly used one has thought otherwise.

@@urusledge yea, but at the same time anyone with an offset smoker will understand there is a ginormous drop in quality with pellet smokers.

@@seffbones5655 I said the same type of stuff when my dad got his. Made fun of all the high tech bells and whistles too. Then he smoked the first brisket I have ever seen him smoke in my life on it as well as a rack of ribs and both were fantastic. In fact the few complaints I do have about it are mostly criticizing it as a grill, not a smoker. The grates are too thin to hold enough heat to put good grill marks on a steak.

@@urusledge yea I get that, offsets are the same way that’s why you sear in the firebox. I’d like to get an electric one day but I’m a broke college kid so my offset is good for now… can’t lie it would be nice to put something on and forget about it, with an offset you’re tending that fire every 20-30 minutes

@@kupcakke4631 such a rude comment geez.

Did you see the seasonings he used 💀 What happened to just salt and pepper 🤦🏼

Yes that wouldn’t fly in Texas. Too many spices, and too short on time. Have seen Brits do this too. I do like watching him though.

🤣

Thanks 🙏