I love that he actually gave a review. Most chefs usually immediately say how perfect they made it tho sometimes you can see it hasn't been set enough.
@lionmushroom75622 жыл бұрын
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
@Broccolaicy2 жыл бұрын
@@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.
@pomi63202 жыл бұрын
@@lionmushroom7562 that’s literally what they said 😟
@Alex-ck4in Жыл бұрын
@@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 👏
@ronaldobaca8823 Жыл бұрын
That’s because those are chefs and just cooks 😅 Think Andy is actually a chef Just maybe 🤔
@shervineshraghi85592 жыл бұрын
Absolutely magnificent! This was a story arc that I never knew I needed.
@andy_cooks2 жыл бұрын
🙏
@judithdonnelly88242 жыл бұрын
@@andy_cooks I 💕 love your accent too!!
@zlee3982 жыл бұрын
@@judithdonnelly8824 7k7
@NOMADICMsteta2 жыл бұрын
Andy! can this be cooked on an airfryer??.
@IratePuffin Жыл бұрын
@@NOMADICMsteta lol, no.
@JasminsTheName2 жыл бұрын
I like how he critiques his food and is not like “oh it’s so good” every time, I like to reflect on my recipes also and see what it could’ve used, if it could’ve been cooked longer or less.
@R0FLC4T5 Жыл бұрын
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.
@tbug50 Жыл бұрын
@@R0FLC4T5 The ‘buy my seasoning’ is way too accurate
@KarklinPumpkin Жыл бұрын
This dude is easily the best KZfaq cooking channel by an absolute mile. Fast and edited but done correctly. Always.
@cawashka Жыл бұрын
I agree, dude’s a class act
@watenallace663 Жыл бұрын
Old's cool Kevmo is really good too!
@KarklinPumpkin Жыл бұрын
@@watenallace663 What a treat! Cheers everyone!
@Baerschi100 Жыл бұрын
And without yelling and only fancy or super expensive crap
@KarklinPumpkin Жыл бұрын
@@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]
@fevenhabtezghi89372 жыл бұрын
I love how honest your reviews are : ) this is excellent content
@deanmclean54472 жыл бұрын
The chefsteps indoor smoked brisket! Nice! Glad to see someone tried it!
@kingkong6539 Жыл бұрын
He is honest. These kinds of people needs our support.
@williamsmith2526 Жыл бұрын
I love how you genuinely love the art of culinary and you aren’t scared to admit you didn’t do something right or it didn’t turn out how you wanted. You see these other KZfaqrs and the second the food touches their mouth you see this crazy reaction… I need not say more
@Snuggieman Жыл бұрын
It’s so refreshing when chefs critique their own food rather than saying everything is always perfect
@brandon28792 жыл бұрын
The first multistory video I've seen all the parts of, brisket looks great!
@rickysydnor56822 жыл бұрын
U took the words out my mouth
@alricdark2 жыл бұрын
Great set of videos and the best thing that sets you apart from most - you were completely honest about how it turned out.
@natashagill97542 жыл бұрын
Another thing i really respect and admire he tells you the truth uf tastes his food and he thinks room for improvement he says it as he tastes it i feel hes his iwn toughest critic shows what a high standard he sets himself give yourself a pat on rhe back youre one best chefs on u tube in my opinion well done sir
@Nerevar666 Жыл бұрын
Self critique, very refreshing to see from a cooking channel. Love the content.
@anchorwatch2 жыл бұрын
Appreciate seeing a new approach. Smoked brisket and corned beef are both so damn good I know there’s more secrets waiting to be unlocked.
@Monalisa-ls5tt2 жыл бұрын
Cooking is an Art. You're an amazing cook. Diners kiss🤌🏼🤩
@andy_cooks2 жыл бұрын
😊
@puffyevergreens2 жыл бұрын
I haven't seen lumpy space princess in so long 😬 I luv your profile pic
@Monalisa-ls5tt2 жыл бұрын
@@puffyevergreens 😁 Thank you 😆
@6V6band2 жыл бұрын
I feel like the 3 part series really blew you up. You're fucking amazing mate cheers from Chicago
@nesuleo1779 Жыл бұрын
Don’t know why! But to me you’re the most respectful chef I have ever watched which I always stop by when I pop up by one of your videos. I like your character, style also your partner seems to be a genuine woman. Keep up the good work mate. By the way! I didn’t forgot your dog but I honestly don’t like boxers 😂
@HeinekenSkywalker636 Жыл бұрын
I think it’s cute that people enjoy this guys content
@Biggo12262 жыл бұрын
Appreciate your non-biased opinion, and constructive criticism. Unlike other YTers. Earned a sub.
@caboose512justinf.92 жыл бұрын
Low and slow, yessir!! Let it rest, yessir!! A hint to get your bark to sit better. Try using mustard as your binder before applying your rub. It helps that bark get a bit more solid. Fantastic smoke ring around that brisket though. Looks delicious!
@unclebusterbrown2 жыл бұрын
The big problem with this method is it takes damn near a week!
@g.69912 жыл бұрын
And looks And tastes like shit smoke a brisket like a man and chop some wood
@abukhalid7447 Жыл бұрын
Better get started then😉😂
@baderaldhaian5520 Жыл бұрын
“It’s got a good jiggle” He just couldn’t resist! lol!
@nickalhasan1180 Жыл бұрын
I love this man so much. I was open to the non traditional smoke sous vide cooking of it. Wonderful. Thank you for broadening my horizons.
@ellenfano2414 Жыл бұрын
You Andy are one great chef. You can cook anything there is . Wow. 💖💖💖💖💖💖💖💖💖💖💖💖💖💖💖💖💖
@toaomatelau48342 жыл бұрын
Love the process. I wish I had the money to make something like that. But I also enjoyed watching you prep and cook it good stuff.👍👍
@andy_cooks2 жыл бұрын
Thank you 🙏
@susanaserau74992 жыл бұрын
Yeah ditto.
@grahoovian26282 жыл бұрын
The patience and dedication is nice to see. Great job Chef
@natashagill97542 жыл бұрын
Stunning what a gifted chef big fan of his video uploads
@nolifep12572 жыл бұрын
Never seen a brisket that massive
@joshuavoss13872 жыл бұрын
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.
@sebeckley2 жыл бұрын
And he started with something four times larger.
@davidboucard8363 Жыл бұрын
It’s got a “good jiggle 😂” yes indeed it does! Perfect 👍🏽 as always!
@wookiemomos2 жыл бұрын
I love seeing fellow kiwis on youtube as it seems like a rarity, just came across your vids and your food looks devine! 👌🤤
@blazedkingdino Жыл бұрын
Please make more like this 100% perfect
@Mrs.AD00992 жыл бұрын
I'd never be able to cook that, BUT EATING IT IM A GOLD CONTENDER! YUMMMMMMM
@pasqualewii2 жыл бұрын
Totally agree and love your posts Your a 👹 A wonderful Chef with a ❤And Passion for food Cuisine is love and food for the Soul 🙏😊
@michaelnguyen22102 жыл бұрын
Top tip you should have wrap it in tint foil and go again the oven with some butter in it
@PupRiku2 жыл бұрын
I can't help but watch these and think...god he's smoking hot :')
@connieponder1853 Жыл бұрын
I love your vids!
@geegeeandlulu2 жыл бұрын
I had an inkling you were a kiwi!! I’m from Christchurch 😀😀
@andy_cooks2 жыл бұрын
Wellington 🤙
@YourMuvva2 жыл бұрын
I legit thought he was Australian
@darinbeepath6292 жыл бұрын
Nothing makes me subscribe faster than an honest review keep it comin chef and i'll keep watching..✌👏👌👊
@NoName-yu1qc2 жыл бұрын
This guy does an honest review, this is what everyone wants
@chswin Жыл бұрын
Thanks for explaining the bark and texture… most would have ate that and just said it was awesome!
@Rigoberto365-2 жыл бұрын
Wow your channel is growing fast! I remember yesterday you were at like 5k now at 20k!!! Good luck on a million
@andy_cooks2 жыл бұрын
🙏
@candy23252 жыл бұрын
At 189k now 😱
@urusledge Жыл бұрын
"If you don't have access to an offset smoker, this is a pretty close second" Pellet and kamado grills: "am I a joke to you?"
@seffbones5655 Жыл бұрын
Pellet smokers are indeed a joke. I understand they save time but we all know an offset is superior 🤷♂️
@urusledge Жыл бұрын
@@seffbones5655 nah. Pellet grills are extremely useful. Nobody who has ever honestly used one has thought otherwise.
@seffbones5655 Жыл бұрын
@@urusledge yea, but at the same time anyone with an offset smoker will understand there is a ginormous drop in quality with pellet smokers.
@urusledge Жыл бұрын
@@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.
@seffbones5655 Жыл бұрын
@@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
@malpha42532 жыл бұрын
your channel is underrated dude keep up the work
@awerawer07082 жыл бұрын
Took me a second to realize he was saying the temperature in celsius and i was so confused at how it would cook at basically sunlight temperature. American moment 😅
@candy23252 жыл бұрын
@@kupcakke4631 such a rude comment geez.
@Logan-lv7yz Жыл бұрын
As yes the classic chef critique. Most good chefs are hardest on themselves
@SmellsLikeEMinor Жыл бұрын
You are my favorite KZfaq cook/chef. The best part is that you don't assault your food with too much flakey salt like an idiot.
@tornado649 Жыл бұрын
My MAN..... that looked absolutely delicious,, great work!!
@andrewd90372 жыл бұрын
Love the honesty brother.
@firstlinesucks Жыл бұрын
BBQ smoker guys (like me) are about to throw their phones away and never watch KZfaq ever again.
@slmdnkasr Жыл бұрын
Did you see the seasonings he used 💀 What happened to just salt and pepper 🤦🏼
@u-m.n81712 жыл бұрын
I love that man ..so good making food🤗🇫🇮💙🤍🙏
@wesdavies2455 Жыл бұрын
Would love to see your version of Christmas gravy please chef, love the story behind the man,and the content thankyou both… 🙏🏽👍🏼🏴
@spizzy9247 Жыл бұрын
Bro you're a deadly cook, keep doing what you're doing! Inspiring if you will
@thejuniorseas7683 Жыл бұрын
I certainly admire the method you went with there. However, if you want the bark to be more set and it to be a little more firm, skip the souz vide part and let it sit in the smoker for 12-14 hours at 210-230° F.
@yandeetoni97702 жыл бұрын
This short video of the chef comes up every time I'm hungry then I drool 🤤 😂😩😔
@kevaungreen9748 Жыл бұрын
At least he’s honest other chefs would say it’s perfect when it’s not
@djabroni_brochacho4644 Жыл бұрын
As a Texan I'm morbidly curious as to how that tastes!
@gregdavidson670 Жыл бұрын
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.
@bassboosted97082 жыл бұрын
I swear this guy cooks better than Gordon Ramsay
@TheYika12 жыл бұрын
Love your videos!!
@dylanh6371 Жыл бұрын
Definition of patience
@brappinrotor09532 жыл бұрын
I love his honesty
@christopherflannery5034 Жыл бұрын
Wish I could cook a brisket like this! I just smoke mine in offset for 14-18 hours
@mwara2444 Жыл бұрын
Adding that glaze is probably why. Should have just stuck with a dry rub only after marinating. I put a dry rub on my flank steak and then I cook it in a cast iron skillet and it gives a great blackening effect and concentration of flavors on the bark as you call it.
@hzhz90122 жыл бұрын
Love your vids btw
@LT72884 Жыл бұрын
I giggle when it jiggles hahaha
@ericchin90072 жыл бұрын
It's a good idea to separate the cap and the flat after cooking, then clean out that goop in-between the two muscles. It just cleans it up a bit and customers seem to like it better.
@beckythompson11412 жыл бұрын
Great job I watch every thing you cook 🍳
@classydeathclaw2101 Жыл бұрын
Don't know why, but when this short first started, i thought Jesse became an influencer chef out of nowhere
@meh.58842 жыл бұрын
wish u were my family member bruh, I need a better chef in this house😂
@davidvergara607 Жыл бұрын
🤣
@sumpfnudel3152 жыл бұрын
Congrats for blowing up :)
@mattgoulden4779 Жыл бұрын
I'm not practicing it at all, but so much love for your cooking m8!
@Ratclan2 жыл бұрын
Bro I love Australian and New Zealand accents 😂😂💯🔥
@married-a_crazychickenlady Жыл бұрын
"It's got a good jiggle" that's why I married her
@jmcnutt730 Жыл бұрын
As a kansas city bbq fan i can confirm this this looks awsome and nothing like newyork bbq😂
@jasonanglin5837 Жыл бұрын
I have sous vide hundreds and hundreds of briskets. Works like a charm.
@curveofmyhips762 жыл бұрын
Looks amazing!
@twalsh29 Жыл бұрын
I like your souse vide idea, and your right, you cant beat throwin it in an actual smoker with some red oak or mesquite, and really blast it with smoke for 45 minutes to an hour at around 225-250 degrees Fahrenheit. Good dry rub (I like it that way). No need for smoked salt though, just that regular salt and the good ol’ fashioned smoke, Texas style!
@loreneharrell2716 Жыл бұрын
I could sit and eat the whole thing by myself! YUM!
@rizqiramadhan5462 жыл бұрын
Finally a brisket video that uses Celsius
@willcresson8776 Жыл бұрын
I was gonna make a joke about Texas wanting to end you - but your humility and honesty at the end won me over. You need to do it proper, though. Sometimes traditional methods exist for a reason.
@CyberLux20 Жыл бұрын
Where does he make these videos it’s like a professional kitchen or his own house kitchen im so confused but love it
@wayneking17352 жыл бұрын
Love your channel
@deloresnorris84042 жыл бұрын
Love the way u talk u no your foods and also to cute k! 🥺
@alicerobinson11732 жыл бұрын
I liked you doing the brine & suit vie before the smoking / grilling. This keeps it moist & makes it easy to serve a group.
@stealthraarhn3548 Жыл бұрын
Best KZfaq Chef for this month 🙌
@tackleberry93862 жыл бұрын
I just knoe that somewhere in this comment section there is a texan or two deeply saddened by this mans method in cooking a brisket, and i stand with them
@shaneo33t2 жыл бұрын
Where do you work Andy. Your food looks amazing.
@HelleH882 жыл бұрын
Looks good!
@andy_cooks2 жыл бұрын
Thanks 🙏
@diggydoe72862 жыл бұрын
Wow...I love what you do for the wife brother...I remember happy wife happy life...ijs
@ray21joshua Жыл бұрын
Came to argue with the "that's not how you make brisket guy".... couldn't find him.... I'm proud of this comment section lol
@markopolo1271 Жыл бұрын
I like how he tells you how it actually is and what could be better with it instead of just gaslighting you into thinking it's perfect unlike Gordon's grilled cheese
@ChrisParayno Жыл бұрын
I do the same with my sous vide roast. I don't have a smoker but a good rub and oven at low temp, oooh lalala
@drunklink350 Жыл бұрын
When he said it has a pretty good jiggle I laughed. I'm immature
@bubbasboutit1 Жыл бұрын
If you don't have access to an offset smoker, but do have access to an industrial supply kitchen THIS is for you.
@derekborba26442 жыл бұрын
Looks great, unfortunately there's no substitute for a BBQ lol
@boopsmcgee Жыл бұрын
I always forget that the rest of the world uses metric and was happy he didn't mean 115 F
@Slinginbackies Жыл бұрын
Conclusion: Texas doesn't approve of this brisket.
@tomevans4402 Жыл бұрын
Beautiful. I sous vide chuck steak/ roast for 24 plus hour and sear it, wonderful and cheaper than ribeye
@titoambin2 жыл бұрын
Very honest and calm…🔥🔥🔥
@DogOfRussianHell2 жыл бұрын
Hard to really tell but it looked a little dry to my liking. I would have gone 105°c for 3.35min rest for 1 hour.
@TakeThe2s2 жыл бұрын
It’s the fact that he’s eating and making me hungry 🤤