Foundations of Cooking

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@tradingisfunny Ай бұрын

You said "whatever the FUCK you got", and I immediately subscribed.

@LeakinTV Жыл бұрын

Fuck yeah brother throwing down now

@dank9288639 Жыл бұрын

subbed, you are a chill dude

@rdeeddarger3539 Жыл бұрын

the dainty finger sprinkle drives me nuts ...... put your seasoning in a shaker and get even distribution.

@alanhamilton7638 Жыл бұрын

Cut your rack in half? Didn’t remove membrane? Throwing it on the smoker while smoke is pouring out of the chimney? Shit could’ve been done better man

@alanhamilton7638 Жыл бұрын

And it’s a kamado don’t wrap that shit

@BrandonMobley614 Жыл бұрын

Great video. I’m about to pull the trigger on an Akron Jr for smaller cooks. I’ve never tried pulled pork on sourdough, which is surprising, I love both. I’ll take a pulled pork on sourdough over a pulled pork on Hawaiian sweet roll any day!

@grantowen507 Жыл бұрын

Dang that's one tough steak😂

@b.frantz8346 Жыл бұрын

Love mine. Do a spatchcock chicken on it. Will not dissapoint.

@greybeard3368 Жыл бұрын

To me, that meat looked wrong when it was raw. Good video other than that.

@shihanjulio Жыл бұрын

Did you smoke the butt with the fat cap on top???? That's how we do it in Alabama :) :) :)

@quinnparker749 Жыл бұрын

That was a ton of charcoal for this grill. they dont much

@onesicktantrum Жыл бұрын

Ceramic grills are less "insulated" than akorns. Akorns have oven grade insulation between 2 layers of metal which is why the outside of the grill is only warm to the touch when the inside is 400°+.

@marlostanfield1087 Жыл бұрын

Weber doesn’t make charcoal, I think you meant Kingsford.

@illiniwood Жыл бұрын

Cutting a full rack of ribs in half is aesthetically frustrating for those of us with BBQ OCD. I have to follow with a stick burner video just to cleanse my eyes of such culinary tragedy.

@bunkomcdungo Жыл бұрын

R/iamveryculinary

@gman4dx266 Жыл бұрын

"Reynolds wrap, aluminum foil.... whatever the fuck you got" 🤣😂🤣

@UnitBeerMonsta Жыл бұрын

Wow you said eggplant!! Thankyou!!

@UnitBeerMonsta Жыл бұрын

Meant to wait til smoke clears before chucking the meat on its whats none as blue smoke what you're cooking on is what's also none as dirty smoke bur wicked video otherwise

@stevenscarborough6221 Жыл бұрын

How is the AKORN holding up?

@EnochLight Жыл бұрын

They looked dry AF.

@mcesarey 2 жыл бұрын

Just cooked a bone-in ribeye using this exact method. Got the smoker settled at 250 (using a probe) and smoked the steak up to almost 120. Opened it all up, got it to about 650, timed at 1 minute per side, twice each side...1 minute, flip, 1 minute, flip, repeat. Melted butter and thyme on it while getting everything else ready, served with roasted green beans and garlic aioli. Probably best steak I've ever made.

@user-cg9oi5ug4d 2 жыл бұрын

I think a bigger knife would help to cut it

@vo5hoacommunity994 2 жыл бұрын

You could have left the F word out

@EnochLight Жыл бұрын

Did your sensitive ears get offended?

@PeninsulaPeninsula 2 жыл бұрын

Always let your steak rest, if you don’t your a fucking idiot the man’s got a point haha

@matthewross4836 2 жыл бұрын

How can you not know thats a tbone

@MrMmorgan30 2 жыл бұрын

Maybe steak knife next video

@gumarro72 2 жыл бұрын

Good video. I'd suggest to wait for the white smoke to go away and it becoming blue. The cleaner the smoke, the better the taste. Also when it comes to smoke, less is more.

@TheWhiskeyReaper 2 жыл бұрын

Amen

@illiniwood Жыл бұрын

You're not going to get blue smoke from wood that can't burn clean and is forced to smolder through the cook. This is also with WSM's and UDS's. Stick burners are the only smokers that offer wood the chance to fully burn with the result of a light blue smoke.

@Autoxdriver 6 ай бұрын

@illiniwood What you say makes sense, but I have gotten clean blue smoke with my Akorn. If you use solid chunks (not chips) and bury them inside the pile of charcoal they will burn with the charcoal and you will never see that thick white smoke.

@PoorGuyOutdoor 2 жыл бұрын

Just got an Akorn Jr. Curious, can you use one of those charcoal chimneys to start the lump charcoal? Nice job man.

@logicmr.8351 2 жыл бұрын

“A little bit of foil or whatever the fuck you got”. The way you express is what really got me into buying this… hands up

@frogfoot198 2 жыл бұрын

Not the most handsome Deba knife I've seen but it is quite functional. Their knives are bloody expensive and most are out of stock.

@pmpmane13 2 жыл бұрын

It’s a santoku debas are single bevel

@frogfoot198 2 жыл бұрын

@@pmpmane13 I stand corrected. It does look like a Deba though. Apparently I wasn't paying attention when he turned it over.

@thecanadiangrill1715 2 жыл бұрын

Looks a bit burned on the bone side dude. Maybe some beer or juice wrapped in the foil would have helped. Good recipe otherwise...

@EnochLight Жыл бұрын

Yeah they all looked dry AF. I know he wasn't doing a competition smoke, but I don't think those would have been good for a simple old backyard cookout. Need them ribs moist! He should have certainly used a water pan underneath them.

@stoneschanify 2 жыл бұрын

Puts cooked steak in same plate raw steak was sitting in. No thanks, skips video.

@stoneschanify 2 жыл бұрын

Uhhh yeah that didn’t come out good… that is Also not medium rare. You left it on too long and you grilled at too high of a temp you removed all the moisture.

@rickyhernandez7714 2 жыл бұрын

He should’ve took it off around 110 and kept those large flames to get a better sear/crust as well, wrapping it in foil after to retain the moisture. It would’ve ended around 125-130

@oldwolf6091 2 жыл бұрын

You have made a good decision by investing in a Japanese knife. A suggestion though, I think you should be a bit gentle towards it and not drag the edge along the board 🙂

@cabji 2 жыл бұрын

I have an Akorn Jr and I've found the following things: 1. Pork ribs seem to cook better (stay moister) if you have a water pan in with them, otherwise they dry out especially if they are cut lean (in Australia this is often the case). On the Jr, space is a premium, but I get away with using a really small (about a 1/2 metric cup) stainless steel bowl with water in it. About 3 to 4 inch diameter. 2. Use a deflector plate to prevent the direct heat hitting the ribs. I bought a $5 aluminium pizza tray and cut it to sit in where the deflector plate goes. Saves $45. 3. To do a low and slow on these babies, set the top vent to a maximum of "1". Setting it at "1" will get you to about 120C (240-250F?) setting it to "2" will get you to about 220-240C (445F). Anything over that is ridiculous - you aren't cooking you're burning. The bottom can be opened to 5 while you're lighting the coals, but then set it down to 3 or less while cooking. 4. I don't know how true this is, but I put my chunk of timber on the grill as the coal bed is coming up to temperature so it warms up. Allegedly it makes the smoke blue and not white. So you: light coal bed, stoke with a blower, put grill in, put timber on top, close lid, set vents and allow to come to cook temp, open, remove grill, put warmed timber in, put deflector plate in, put grill in, put meat in, smoke and cook. These Jr cookers are really efficient on fuel. I can get a 12 hour cook out of mine if I use a smartfire bbq controller to maintain and control the pit temp, and the coals wont be fully consumed either. The pit will fail and snuff prematurely. Best run I've gotten was 12 hours. Pretty easy to get 8 hours at 100C from it if you have a smartfire. Still working on getting longer.

@purestench9263 2 жыл бұрын

Dude ty for the tips.

@chokethewoke746 2 жыл бұрын

I've never tried egg plant.

@chokethewoke746 2 жыл бұрын

I just use a blow torch to start the coals.

@johnoatmanjr1197 3 жыл бұрын

Didn't even pull the membrane .. gross!!

@EnochLight Жыл бұрын

LMAO!!! If you cook them right, that membrane won't make a difference.

@ac.7724 3 жыл бұрын

Thanks for the step by step video. It's very helpful for those of us just learning how to use the Acorn. I just have a few questions, if you please. 1) Did you keep that silver thing at the bottom closed or open? 2) If you don't have that ceramic diffuser, could you use a ceramic plate instead? 3) Did you season the grill like you would a cast iron skillet before you used it? My first and only time trying the acorn, the meat stuck to the grill. Thank you!

@snuscaboose1942 2 жыл бұрын

Did you season the grill as per the instructions :). Wash the grill with hot soapy water, towel dry and then coat with cooking oil/fat. Get the Acron up to 400F and put the oiled grill on and keep at 400F for an hour, grill is now seasoned.