I made this last night. I didn't want to invest in all the different spices right away so picked up a premixed rub. I doubled the light brown sugar with the onions. Cooked it for 4hrs at 110°c. Then finished it for half an hour on high with the lid off. Boiled the sauce for way longer to break down the onions and make the sauce thick and rich. It was absolutely bloody amazing. Thanks GR.
I'm going to try this, since it doesn't take 16 hours and a smoker like the Texan style. However your beef piece has no fat on it at all. You can see when slicing it that is quite dry. Having a fattier piece will end up being a lot juicier, especially when cooked with the fat part on top.
I love the way Gordon makes sure his kids are educated about food and cooking, even if they aren't as enthusiastic about it as he is. You can never have too much education.
lol i was shocked when his son said he didn't like Gordon's scrambled eggs 😂 i thought "wow imagine being his kid, u get to eat like a king everyday" but he says he just wants regular american diner eggs 🤣
Jesus gave his life on the cross and rose again to forgive our sins and have peace with God for Him. If you repent of your sins and return to God, you will be saved and have eternal life and you will be called "son of God" by the grace of Jesus ......
Growing up in Texas as a teenager I worked at this little store that had a deli and I cooked briskets every day... my dad cooked the best briskets... living in Chicago now no one here has good brisket.... but we're moving back to Texas soon and it's one of the things I look forward to the most... mmmm...Texas BBQ brisket....
I'm in Chicago (only lived here for 4 years). A) Green Street Smoked Meats in the West Loop area has some decent brisket (although, the pastrami is fantastic). B) I fell in love with Central Texas BBQ about 15 years ago and have been smoking meat in the style for the last 8-9 years. LOVE it. I tend to smoke something every saturday. Briskets are maybe once a month.
@@packosand3287 I can. He cooked it incorrectly. He even cut it incorrectly. The second he cut along the grain and not against the grain it was all over. But hey, the man does fine dining, not barbeque.
Thank you Mr Ramsay for helping non “love-cooking” people like myself make delicious meals for our families. I truly appreciate your delicious yet “practical” approach to cooking. Thanks for sharing your wisdom.
I tasted Brisket for the first time last month at Hutchin's BBQ, Frisco, Dallas TX. WOW!!! What a beautiful cut of meat and smoked for something like 16 hours. Ramsay has helped me through Christmas dinner for years with the best advice being to "rest" the turkey. I'll be following this Brisket recipe very soon. Thanks Gordon from an occasional Dad cook.
He’s Scottish and Bud is reasonably popular here but mainly with young teenagers who don’t know any better. Who have learned about beer from American media. You’ll almost never get bud in draught here for pints and small bottles of beer are only drank by girls or designated drivers
Glad someone posted the oven temp in the comments. Also noticed that Gordon was pretty loose about spice amounts. I am trying this recipe because I had a brisket in the freezer that someone gave me. But now that I defrosted it, it is a CORNED BEEF brisket that was pre-seasoned. I ignored all that and proceeded. I didn't have celery seed so I used fennel seed and carawy seed. And I didn't have tomato puree (no, I really didn't have any), so I used tomato paste. It's in the oven now. As Queen Amidala said to Nute Gunray, "We will see."
My favourite Ramsay show. At home, cooking with his children and educating the viewers on cooking. He's not yelling at ignorant stubborn restaurant owners in the US.
Nothing wrong with that at all! Curiosity. Although I cook all the time, I find myself watching foods I've never tried, and things I don't know how to make often... Also, you need to try some Brisket.. it's unreal how good it is.. especially slow cooked, smoked, bbq Brisket... unreal. Check out the Channel for EPIC Random Recipes, Game Reviews, Tributes, and More! 🍔 👍🏼
I know he said it’s a brisket but where the hell is the fat? It looks like a cheap large steak. A small brisket here in Texas is 13lbs . I laughed at a guy from Europe who came in looking for a small brisket at my butcher and the smallest they had was 12lbs 😂😂
@@victore8342 yeah probably so. He picked the driest part to roast. And to call the sauce he made BBQ sauce is just so sad. Honestly it looks like a great tasting Roast but that is not a bbq brisket.
Gordon: Hey can you put some olive oil in there please? Daughter: Sure Dad. Is this good? Gordon: Mhmm Gordon in his head: Pathetic Gordon: "Proceeds to dump the whole bottle"
As an American this doesn't scream BBQ to me but dang it looks amazing. I'd love to see Gordon's take on a true southern/Midwestern BBQ meal. Smoked meats and all!
I made this, i was a little unsure of the vibe of spices at first but at 125c for 4 hours it was amazing. A tad too hot for the kids, back off the cayenne pepper if needed. But over all really soft and beautiful flavors
Same. I just made it tonight, I didn't get the spice proportions quite right (almost too spicy even for me) but I did 125c for 4.5hrs and meat was perfect 👌
Never made a brisket before or remember eating one. Stumbled upon this video one day so picked a brisket up at the abattoirs. I’m not a Texan so I don’t really care how they do it or how offended they will become as I don’t own a smoker and don’t have 12 hrs to cook it. I did it this way to the letter and I and my family are now huge fans of the brisket.
@@padf-shrimpy1019 Ugh - No it's not. It's roasted. He could have done the same thing in a Dutch oven with a lid on it in the oven. The pan and foil was for the illusion of a BBQ. And that thing was dry as an empty toilet paper roll. And no burnt ends???????????
@@Sldindpunjab Marco with a Stock pot and common ingredients is still a better chef than you or anyone else with a michellin starred chef helping them and having exceptional ingredients. If you don't snort lines of knorr in the morning, you're not living your life correctly.
@@johnnyb175 @John Bouchard I already know that, but it is still a little disappointing. You don't have to have a top tier offset smoker, there's plenty of other cheap options.
@@VantommHD Within reason. I've grilled and smoked my whole life. Sometimes I was living in a smaller apartment, sometimes a normal house. Most people don't mess with it, and neighbors come to ask what I'm doing.
@Tyler Holt No, bruh. As a Texan. Americans don’t know how to cook a brisket. Texans know how to cook a brisket. I’d probably have the same reaction to some dude in Maine cooking a brisket.
I don't know who needs to hear this but stop saving all your money. Invest some of it if you want financial freedom. Invest in Bitcoin, gold, silver, buy stock, forex market. Anything! Just invest and save yourself.
Good talk! I tell that to my friends everyday. Saving is good investing is much better, I used to think saving money would save me but NO, saving is just keeping it to spend later.
I made this recipe and the beef was cooked to perfection, but I found the beer gave the sauce an unpleasant bitter taste. Possibly I used too much beer, or the wrong beer (a can of Stella lol). Well up for doing it again sans beer tho cos the beef was 👌🏻
@@00L000 I threw in extra honey afterwards but it wasn't enough to counter it. Anyway I just made it again today with no beer, and it's bloody gorgeous, so that's how I'll do it from now on 🙌🏻
Gordon is the best at what he does... but I would love to see him really take on the American BBQ challenge.. really learn the low and slow smoke method of our culture... man I would die if @Malcom Reed could give him some tips for success 🙌
@@darkskies9528 maybe it but this BBQ was miserable. miserable. If he said this was a recipe for Brisket. makes sense since its a cut of meat and there is likely lots of ways to cook it. He SAID BBQ BRISKET. damn dude. ugh.
love these with your family Gordon, excellent job as usual as well with your patience and teaching your youngsters :) Great Dad right there ! and of course the food looks fantastic, I'm going to give that brisket a go with my boys :)
i know gordon is from the uk, but cmon, nothing beats the brisket from my home of texas. texas style brisket of just putting salt and pepper and maybe onion and garlic powder, but not always, on the brisket and letting the meat itself shine, and smoking it for 14 hours, THATS HOW YOU DO IT.
I love seeing new recipes and different ways to cook the same ingredients. I love how the slaw looks, but I just love my Texas style smoked brisket too much to go away from it! I’m Sure this is amazing though.
I wouldn't do that, I'd dry brine overnight, put the rub on, and then put it in a smoker at 110 for 12-14 hours, wrapped in butcher paper for the last 8 hours, then let in rest in an insulated box (cooler works) for at least an hour.
Even though that's not a grilled or smoked brisket, i'm pretty sure he got the barbecue flavor spot on, still looks incredibly delicious and would love to try it.
I'm pretty sure he didn't, seeing as smoke is an integral component of bbq flavor, and there was nothing remotely similar. Also "spot on" seems still a very British expression, so judging "spot on" bbq with that sort of language seems more than a little inappropriate. Now, I'm sure it's probably a delicious dish, as Gorgon can definitely cook, but it ain't bbq
@@chongokhan what does white have to do with anything?! You should also try to pay better attention to what people are saying. For instance, no one said anything about there only being one way. But they did say something about BBQ actually meaning something specific. Especially brisket bbq which many consider to have a specific regional (TX) standard. We are all replying to someone saying “Gordon got bbq spot on”. That he did not. It’s like if someone said “I made a terrific steak” and gave you pot roast brisket. And then you show up “oh there’s more than one way to cook brisket”. You would be both correct and completely irrelevant to the discussion. But hey, thanks for wasting our time.
I am a Yank and my biggest takeaway here? He is spending quality time with his daughter, teaching her how to cook, and making lasting memories for her. I can relate to that. Well done.
Your daughter Holly is so precious-what a beautiful girl. She reminds me of my own very shy and beautiful daughter, who will turn 21 this year and must be a similar age. Thank you for being vulnerable enough to share your family with us. They are a credit to you.
I love most of Gordons stuff. MOST. This brisket though? No smoke ring. Looks dry. Over cooked. Not that juicy. This is the type of brisket you'd find at a cheap hotels buffet
Mate it looked crazy dry 0 juices coming out when slicing, obv the resting proces made it absorb more juice thus not releasing them when slicing but u get what I mean. That gravy is the only thing that saved it
Gordon, you are a master chef, marketer, and personality, but this is not how a brisket is barbecued. Brisket is cooked primitively; a few seasonings, a fire, and lots and lots of time (beer).
he's also way harder on the chefs on Hells kitchen and Kitchen and Hotel nightmare because those guys are professional chefs who should already be good at their jobs. he's actually talked about that in an interview. I think it was when he was on Hot Ones.
I was first introduced to Gordon through his American Hell's Kitchen videos -- I though he was an absolute bastard, a shitty teacher, and a publicity junkie. Then I found some of his other stuff, and particularly his work with kids, and realized I was completely wrong. He was just playing the perceived violent tastes of Americans, and beating up on professionals who really should have been more professional. With kids, he's great perceptive, encouraging, patient -- a great teacher. And after watching his interactions with his own kids, I think he a genuinely good person. And of course a consumate and passionate professional where food is concerned -- an artist.
I love the "you see it's starting to smell slightly BBQ'ie already" a asterisks with that slightly😉 I've never seen a brisket that small but it's adorable. Rest: helps with breaking down connective tissue and fat. you want the temp to drop around 160° then keep it wrapped, and toss it in a cooler, wrap additional in a towel for some extra time. minimum safe 145° anyway, get a smoker. it's fun, inexpensive and continually educational. cheers
I was wondering how many times the beef would hit the wood. Quite a shame it stopped
It’s why the brisket became so tender
Sexiest intro ever on Gordon's channel lol
Lol they really ran with it
Believe me maybe it only once but the editor just make it like that😅
@@kiritoalt2657 I woulda had fun with it, flipping the video in different directions. Different filters and sound effects. Sparkles!!! Lol
I made this last night. I didn't want to invest in all the different spices right away so picked up a premixed rub. I doubled the light brown sugar with the onions. Cooked it for 4hrs at 110°c. Then finished it for half an hour on high with the lid off. Boiled the sauce for way longer to break down the onions and make the sauce thick and rich. It was absolutely bloody amazing. Thanks GR.
@@jameschristie7296he never seems to give the temp. It drives me nuts
Is this using only the flat of the brisket?
@@kenstroede1742 using a whole point and flat will take quite a while longer so I would gather so
There was no fat cap. No fat, no flavor.
Everyone: that looks fantastic! I’m gonna try it! He’s such a good cook!
Texans: THAT’S NOT HOW YOU COOK BRISKET!!!
Every part of this hurt me deep in my BBQ-loving soul, but I'll have to try it at least once anyway, lol
Not just Texans....anyone who knows anything about brisket....that meat looks sooooo dry ehen he cuts into it...
Yep
Word!
I am a fan of Gordon, but boiled brisket, not so much.
im from Wisconsin, this made me cry, he made a roast, not BBQ
I'm going to try this, since it doesn't take 16 hours and a smoker like the Texan style. However your beef piece has no fat on it at all. You can see when slicing it that is quite dry. Having a fattier piece will end up being a lot juicier, especially when cooked with the fat part on top.
There's a reason why people love Texas style brisket. The patience pays off.
British brisket is very lean...one of the reasons it's not so popular over here to smoke it. Usually slow cooked in stock..to retain moisture
Texas does it right.
My daughter and I made this for Christmas dinner tonight. You are an amazing chef it was incredible. Thank you sir
That’s lovely!
What temp did you cook it in the oven for 3 1/2 hours?? Thanks!!
+
What temp did u put ur oven?
"How many times do you want to use the same shot of a brisket dropping in the beginning?"
"Yes"
*GORDON RAMSAY EXPOSED: **th-cam.com/video/BeB0uEJNJLA/w-d-xo.html** CAUGHT IN 4K!*
@@luketzen i have ur ip lmao
@@va1nnless868 may I have the ip
@@va1nnless868 well jokes on you I already have my IP
I love the way Gordon makes sure his kids are educated about food and cooking, even if they aren't as enthusiastic about it as he is. You can never have too much education.
lol i was shocked when his son said he didn't like Gordon's scrambled eggs 😂 i thought "wow imagine being his kid, u get to eat like a king everyday" but he says he just wants regular american diner eggs 🤣
Jesus gave his life on the cross and rose again to forgive our sins and have peace with God for Him.
If you repent of your sins and return to God, you will be saved and have eternal life and you will be called "son of God" by the grace of Jesus ......
Tilly is following in Dad’s footsteps
I thank G-d every day that my kids didn’t end up British.
Yea but everyone needs to eat so its just good they learning:D
Ramsey's Daughter :- Talks Normally
Ramsey :- "Good Girl"........... 😂
Gordon is so lucky to have such lovable kids , his helper is a real sweetheart
He never mentions the f***ing temperature
I was just thinking this and then saw this comment as soon as I had the thought 😂😂
110°
Is that 110°C? Like 260°F?
😂
Does it know the temperature???😅😂
Ramsey: BBQ beef brisket
The whole of Texas: *Inhales deep… No
💯
I mean I love Gordon.. but yeah.. uhm
That is braised beef brisket.
Not just texas. The entire south lmao
I'd say the whole country haha
Growing up in Texas as a teenager I worked at this little store that had a deli and I cooked briskets every day... my dad cooked the best briskets... living in Chicago now no one here has good brisket.... but we're moving back to Texas soon and it's one of the things I look forward to the most... mmmm...Texas BBQ brisket....
Too bad it's still Texas. Have fun in the shithole bruh
@@antony1397 dont worry texas eventually will turn blue
I'm in Chicago (only lived here for 4 years). A) Green Street Smoked Meats in the West Loop area has some decent brisket (although, the pastrami is fantastic). B) I fell in love with Central Texas BBQ about 15 years ago and have been smoking meat in the style for the last 8-9 years. LOVE it. I tend to smoke something every saturday. Briskets are maybe once a month.
God bless you...Welcome!
*insert Homer drooling meme here*
Dunno man, I think I have watched enough videos of Gordon cooking that even if he gave me something completely burnt, I would still love it.
th-cam.com/video/HbVDz2DnAIA/w-d-xo.html
If he cooked the brisket correctly it would look completely burned.
@@dylanzrim3635 i dont think brisket can only be cooked one way so you cant say he didnt cook it Correctly
@@packosand3287 I can. He cooked it incorrectly. He even cut it incorrectly. The second he cut along the grain and not against the grain it was all over. But hey, the man does fine dining, not barbeque.
SSSAAADDD.....IT'S NOT BURNT.... SMOKED BBQ BRISKET IS SUPPOSED TO HAVE BARK ON IT. THAT'S WHAT GIVES IT IT'S FLAVOR
Thank you Mr Ramsay for helping non “love-cooking” people like myself make delicious meals for our families. I truly appreciate your delicious yet “practical” approach to cooking. Thanks for sharing your wisdom.
I tasted Brisket for the first time last month at Hutchin's BBQ, Frisco, Dallas TX. WOW!!! What a beautiful cut of meat and smoked for something like 16 hours. Ramsay has helped me through Christmas dinner for years with the best advice being to "rest" the turkey. I'll be following this Brisket recipe very soon. Thanks Gordon from an occasional Dad cook.
Don't follow this recipe if you want to replicate what you got in Dallas. Absolutely not
Gordon: "now look at the color of those onions"
The girl: *says absolutely nothing*
Gordon: "yeah right"
speechless lol
🤣🤣🤣🤣
Can't believe no one noticed that the chef, who lives in a land with many beautiful stouts and ales, is drinking plain ole Bud out of the bottle.
I think he ran away to the US some time ago
Right..was surprised he was drinking that rot gut mess 🤮 lol
He’s Scottish and Bud is reasonably popular here but mainly with young teenagers who don’t know any better. Who have learned about beer from American media.
You’ll almost never get bud in draught here for pints and small bottles of beer are only drank by girls or designated drivers
He has a refined pallet. He probably knows things about cheap alcohol that we couldn’t even imagine
Cheap beer is great for cooking any bbq an amazing chef like Gordon Ramsey knows that
that poor little english brisket had 0% fat on it... cool recipe though and I personally love a good oven brisket.
Sure
Bro think outside of box, wrap in thick cut bacon 🤤🤤🤤🤤🤤
The U.K. briskets usually have fat on them.
My god it looked naked and afraid.
Stab it with a knife right in the middle and shove some high quality rolled garlic/truffle butter into the middle of it and shut it inside.
Gordon: "A super cheep cut"
Inflation: "Am I a joke to you?"
Like they've been throwing it away for centuries or something.
If it's so cheap why do restaurants charge so much for it. It's more expensive than chicken and pork shoulder
He did say "in UK" afterwards. I thought the same thing.
It is very cheap I am not gonna lie
$13
2lb of brisket
$20+
3.8lb of brisket
Atlanta, Ga
Gordon: Prepares Brisket
Texans: Look how they massacred my boy
I love Gordon, but I'm actually never going to try this one.
9 Michelin Stars slaps you silly yanks across the face 🏴
@@peterhunt75 You've obviously never had Texas brisket before. Gordon could take classes on brisket from the guys here.
I'm from the Netherlands and even I can see he massacred that thing. No juices and not that tender from the looks of it.
@@phoneguytim8231 you've obviously never had a meal by a top class chef
This is more the french style, as he always does. Wouldn't make sense to see Gordon barbecue for 14 hours like texans
@@MrDoneboy there are almost 500 hundred comments how are we to find yours
@@mrchicken3078 lol
mine takes 16 total
no reason to grill past a few hrs unless its a whole pig, 14hrs is a waste of time
@@gregoryeverson741 You have never tasted a 12 to 14 hour smoked brisket. That's like never having sex... I feel sorry for you.
I'd love to see Gordon do a full packer brisket the real low and slow method, on the smoker!
A good ol' smoked brisket, ooo wee! Some good things come out the south and smoked food is one of them! Yee!
He can’t doesn’t believe in the process. Hence why on a recent tv show he had someone else do it for him.
@@roady7420 be doesn’t believe in it? Whaaat?
Gordon cant cook, all his shit is pan fried and oven baked, Zero skill
@@gregoryeverson741 Lol. if it's too easy, you could have done it yourself and have atleast one Michelin star 🤣
Gordon drinking a Budweiser straight out the bottle was something I didn’t know I needed to see.
Glad someone posted the oven temp in the comments. Also noticed that Gordon was pretty loose about spice amounts. I am trying this recipe because I had a brisket in the freezer that someone gave me. But now that I defrosted it, it is a CORNED BEEF brisket that was pre-seasoned. I ignored all that and proceeded. I didn't have celery seed so I used fennel seed and carawy seed. And I didn't have tomato puree (no, I really didn't have any), so I used tomato paste.
It's in the oven now. As Queen Amidala said to Nute Gunray, "We will see."
The way Gordon talks to kids (his own and others 🥺) always makes me feel all wholesome and happy. Excited to try making brisket now!
My favourite Ramsay show. At home, cooking with his children and educating the viewers on cooking. He's not yelling at ignorant stubborn restaurant owners in the US.
i’m not really a great cook and have never had brisket in my life, but somehow i still end up watching these videos.
same, i bingewatch these and i havent cooked anything in years
*GORDON RAMSAY EXPOSED: **th-cam.com/video/BeB0uEJNJLA/w-d-xo.html** CAUGHT IN 4K!*
I mean, might as well try making it y'know
Nothing wrong with that at all! Curiosity. Although I cook all the time, I find myself watching foods I've never tried, and things I don't know how to make often... Also, you need to try some Brisket.. it's unreal how good it is.. especially slow cooked, smoked, bbq Brisket... unreal.
Check out the Channel for EPIC Random Recipes, Game Reviews, Tributes, and More! 🍔 👍🏼
Go find some brisket it will change your life
Gordon: we'll start off by searing those spices in. A little olive oil in the pan...
All of Texas: *TRIGGERED* HERESY!
I know he said it’s a brisket but where the hell is the fat? It looks like a cheap large steak. A small brisket here in Texas is 13lbs . I laughed at a guy from Europe who came in looking for a small brisket at my butcher and the smallest they had was 12lbs 😂😂
@@pattonl1979 I think its just the flat...usually TX brisket is sold with the point and flat attached, and the whole layer of fat
@@victore8342 yeah probably so. He picked the driest part to roast. And to call the sauce he made BBQ sauce is just so sad. Honestly it looks like a great tasting Roast but that is not a bbq brisket.
Americans know how to cook food???? Lol
@@isyt1 ...America is literally known for its briskets
What temperature should the oven be?
Bake at 325 F. for 1 1/2 hours, then reduce oven to 250 F., and cook for about 2 hours 15 minutes, or until fork tender.
Gordon: Hey can you put some olive oil in there please?
Daughter: Sure Dad. Is this good?
Gordon: Mhmm
Gordon in his head: Pathetic
Gordon: "Proceeds to dump the whole bottle"
Hey hey, come on now, he's a student of Marco Pierre White..
It's olivol.
This Ramsay guy can become a great chef if he keeps it up. Maybe even open up a restaurant instead of cooking with his kids at home.
*GORDON RAMSAY EXPOSED: **th-cam.com/video/BeB0uEJNJLA/w-d-xo.html** CAUGHT IN 4K!*
The same format of "sarcasm" for the 100th time. So damn cringe. You're like a 12 year old who just recently learned that word in school.
@@QwertyUiop-pl5ex thank you for taking your time to write your opinion that absolutely no one cares about
@@tomato-v8x Likewise loser.
@Shogun someone doesn't have a daddy
As an American this doesn't scream BBQ to me but dang it looks amazing.
I'd love to see Gordon's take on a true southern/Midwestern BBQ meal. Smoked meats and all!
I think its supposed to imitate it in an oven, as english people don't tend to bbq very often, probably due to our weather
I made this, i was a little unsure of the vibe of spices at first but at 125c for 4 hours it was amazing. A tad too hot for the kids, back off the cayenne pepper if needed. But over all really soft and beautiful flavors
Same. I just made it tonight, I didn't get the spice proportions quite right (almost too spicy even for me) but I did 125c for 4.5hrs and meat was perfect 👌
Always love how simple Ramsey's recipes are and always taste the best
Never made a brisket before or remember eating one. Stumbled upon this video one day so picked a brisket up at the abattoirs. I’m not a Texan so I don’t really care how they do it or how offended they will become as I don’t own a smoker and don’t have 12 hrs to cook it. I did it this way to the letter and I and my family are now huge fans of the brisket.
Training a future MasterChef he is.. what an amazing father.
“Don’t rub your eyes”
Gordon’s daughter: Proceeds to rub harder.
She rubed underneath her eyes so its okay i think
Carbi b In the background
*Corona Vvvviiirrus*
@@10super you do know the original episode was a long time ago right?
@@udockwn5960 No I didn't. I have a bit of dark humor.
“Don’t rub your eyes, don’t rub your eyes!” Gordon accessing his Hot Ones First We Feast experience:)
Watching Ramsay cook is a true joy
"Are we going to barbecue it outside?"
"No, we're doing it in the oven."
That's called roasting it.
That’s not true lmao it doesn’t have to be outside or in a smoker etc it’s still bbq
@@padf-shrimpy1019 Ugh - No it's not. It's roasted. He could have done the same thing in a Dutch oven with a lid on it in the oven. The pan and foil was for the illusion of a BBQ. And that thing was dry as an empty toilet paper roll. And no burnt ends???????????
He rephrased it to 'bbqy'
@@padf-shrimpy1019 go back to eating your microwaved jack daniels bbq packs.
The American name for a bbq is a grill! What’s that all about!!
Marco would use Knorr stock pot, you disappoint him again Gordon
Marco the traitor. Gordon, we love youuuuuuuuuuuuuu!
@@Sldindpunjab Marco with a Stock pot and common ingredients is still a better chef than you or anyone else with a michellin starred chef helping them and having exceptional ingredients. If you don't snort lines of knorr in the morning, you're not living your life correctly.
Lol 😂
He would use Knorr stock pot, or he wouldn't, it's your choice. There's no recipe. My mother was Italian.
@@gruffintonmuffin1239 "i use em, cause i like em, you can use whatever you want"
I would have thought he had a outdoor smoker. I'm disappointed, but I'm a little biased as the "American cousin" who prefers smokers brisket.
These videos are supposed to be delicious meals you can cook at home. The vast majority of people don't have an outdoor smoker
@@johnnyb175 @John Bouchard I already know that, but it is still a little disappointing. You don't have to have a top tier offset smoker, there's plenty of other cheap options.
@@disposable1911 and the you smoke it on the street outside of your flat?
@@VantommHD Within reason. I've grilled and smoked my whole life. Sometimes I was living in a smaller apartment, sometimes a normal house. Most people don't mess with it, and neighbors come to ask what I'm doing.
4:10 so glad you can use vegetable stock for all those vegetarians that want to try this brisket
What are the oven temps for the brisket and the sweet potatoes?
I am looking for that as well
Texas is very skeptical of this process, but it probably tastes great.
Exactly. If it didn't take atleast half a day, its meat but it ain't brisket.
-ht tps://--th-cam.com/video/HbVDz2DnAIA-/w-d-xo.html
Лвьккькьклклк
Yes we are lol
And of the size of this miniature brisket
@@tikkin11 i mena he did say it was a "piece" of brisket so
There's something very relaxing about waking upon a Saturday afternoon and watching Chef Gordon Ramsay cook food.
As a Gordon Ramsay fan, I love almost everything he does. And I wanna love this too…
But as a Texan…🤦🏻♂️
As a Texan….my exact reaction 🤣👏🏽
*black pepper is the smallest fraction of his rub* "dude...*
*sears first* "please stop"
*starts chugging Bud* "DUDE WHAT THE HELL"
@Tyler Holt No, bruh. As a Texan. Americans don’t know how to cook a brisket. Texans know how to cook a brisket. I’d probably have the same reaction to some dude in Maine cooking a brisket.
@@joshguerrero4604 I live in Minnesota and was like, WTH?🤮. Don't have to live in texas to know how to do low and slow on a smoker.
Would've been nice to have an oven temperature
Gordon does not normally do cooking videos for dumb people...
Yes... I wanna know too
Haha same
300/350/400 are usually the standard
@@malfaroangel3896 that doesn't sound right for something to be slow cooking for 3 to 4 hours.
so nice when he is being normal and calm and talking respectfully
I'm glad you believe words have meaning chef. "BBQ style" makes it all well and good.
I don't know who needs to hear this but stop saving all your money. Invest some of it if you want financial freedom.
Invest in Bitcoin, gold, silver, buy stock, forex market. Anything! Just invest and save yourself.
Good talk! I tell that to my friends everyday. Saving is good investing is much better, I used to think saving money would save me but NO, saving is just keeping it to spend later.
Despite the pandemic, cryptocurrency has grown in popularity and is predicted to do so in the future as it has changed a lot of lives
What if you don't know how to trade any of these?
@@mikebrian8448 Sir this is 2021
People who aren't even traders makes money from the stock, crypto and forex markets.
These are platform where you can invest and they trade your money. Then pay you profit either weekly or monthly. That's investing
The brisket just got more tender from the thousand times he dropped it in the intro
I made this recipe and the beef was cooked to perfection, but I found the beer gave the sauce an unpleasant bitter taste. Possibly I used too much beer, or the wrong beer (a can of Stella lol). Well up for doing it again sans beer tho cos the beef was 👌🏻
Did you add enough sugar/sweetness to counter the bitter?.
@@00L000 I threw in extra honey afterwards but it wasn't enough to counter it. Anyway I just made it again today with no beer, and it's bloody gorgeous, so that's how I'll do it from now on 🙌🏻
If the beer is too much, you can always use a coke
Brown sugar is key
u need to boil it to the point alcohol is gone before going to the oven :)
Props for going for barbecue. As I'm sure you're aware you are missing the smoke. But the way you basically made BBQ sauce in that pan was great.
Gordon is the best at what he does... but I would love to see him really take on the American BBQ challenge.. really learn the low and slow smoke method of our culture... man I would die if @Malcom Reed could give him some tips for success 🙌
Hes the best chef in the world stfu 🤣🤣🤣🤣
LISTEN THAT MEAT WAS DRY AAASSSKKK HELLLLL AND COOKED TOOOOOO FAST OKKKK
@@darkskies9528 maybe it but this BBQ was miserable. miserable. If he said this was a recipe for Brisket. makes sense since its a cut of meat and there is likely lots of ways to cook it. He SAID BBQ BRISKET. damn dude. ugh.
Still waiting for Ramsay to visit the BBQ Pit Boys. That would be epic!
love these with your family Gordon, excellent job as usual as well with your patience and teaching your youngsters :) Great Dad right there ! and of course the food looks fantastic, I'm going to give that brisket a go with my boys :)
Money can make spending more time with your kids possible. Unfortunately people need to work at least two jobs to eat.
Beautiful little girl. God bless her. Cool to see them spend father, daughter time.
i know gordon is from the uk, but cmon, nothing beats the brisket from my home of texas. texas style brisket of just putting salt and pepper and maybe onion and garlic powder, but not always, on the brisket and letting the meat itself shine, and smoking it for 14 hours, THATS HOW YOU DO IT.
Once I saw the brisket cut open, I understood why the revolutionary War had to happen
Imagine him walking in on one of his children seeing them microwaving a rustlers burger 🍔 😂
Dude this killed me, I buy those burgers all the time, Ramsay would hit the roof if he caught that carry on in his home
What was the oven temp?
350
I love seeing new recipes and different ways to cook the same ingredients. I love how the slaw looks, but I just love my Texas style smoked brisket too much to go away from it! I’m
Sure this is amazing though.
Gordon mate, what temp is it going into the oven??
I pray that all students pass their exams and assignments successfully. Stay Blessed
Emma, the Walker from London
Wow thanks
I wouldn't do that, I'd dry brine overnight, put the rub on, and then put it in a smoker at 110 for 12-14 hours, wrapped in butcher paper for the last 8 hours, then let in rest in an insulated box (cooler works) for at least an hour.
I wholeheartedly agree!
This is the way.
Ugh dry brining beef makes it hammy
@@ibarskiy it never has for me
Tbh gorden is a professional and ur a random on the internet
Even though that's not a grilled or smoked brisket, i'm pretty sure he got the barbecue flavor spot on, still looks incredibly delicious and would love to try it.
I'm pretty sure he didn't, seeing as smoke is an integral component of bbq flavor, and there was nothing remotely similar. Also "spot on" seems still a very British expression, so judging "spot on" bbq with that sort of language seems more than a little inappropriate. Now, I'm sure it's probably a delicious dish, as Gorgon can definitely cook, but it ain't bbq
Not even remotely close.
Nope. The proper flavor is: beef, salt, pepper, smoke. That's it.
Look at all these triggered white people thinking theres only one way to cook briskef
@@chongokhan what does white have to do with anything?! You should also try to pay better attention to what people are saying. For instance, no one said anything about there only being one way. But they did say something about BBQ actually meaning something specific. Especially brisket bbq which many consider to have a specific regional (TX) standard. We are all replying to someone saying “Gordon got bbq spot on”. That he did not. It’s like if someone said “I made a terrific steak” and gave you pot roast brisket. And then you show up “oh there’s more than one way to cook brisket”. You would be both correct and completely irrelevant to the discussion. But hey, thanks for wasting our time.
This Guy is the GOAT of Cooking.. name anyone better.. Good luck with that ..
Love the way he LOVES his kids, and shows them life
I am a Yank and my biggest takeaway here? He is spending quality time with his daughter, teaching her how to cook, and making lasting memories for her. I can relate to that. Well done.
No American with any self respect call himself a Yank
This brisket is less than half the size of my Thanksgiving Brisket. Which was fantastic
Simp
Thats the trouble he never gives you what you need to make the dish his vids are as useful as a astray on a motorbike
If one of the contestants in Masterchef gave that to Gordon and called it a brisket, he would say "It's dry" and throw it in the bin.
Your daughter Holly is so precious-what a beautiful girl. She reminds me of my own very shy and beautiful daughter, who will turn 21 this year and must be a similar age. Thank you for being vulnerable enough to share your family with us. They are a credit to you.
love how he gets his family involved, so satisfying to watch
Man I wish I could cook like you
Same but u can learn how u can cook like him
I love most of Gordons stuff. MOST. This brisket though? No smoke ring. Looks dry. Over cooked. Not that juicy.
This is the type of brisket you'd find at a cheap hotels buffet
This is more a French style brisket
Mate it looked crazy dry 0 juices coming out when slicing, obv the resting proces made it absorb more juice thus not releasing them when slicing but u get what I mean. That gravy is the only thing that saved it
Gordon, you are a master chef, marketer, and personality, but this is not how a brisket is barbecued. Brisket is cooked primitively; a few seasonings, a fire, and lots and lots of time (beer).
exactly ..... when someone asks how much longer .... proper response is, mmm one.... two beers
brisket is one of my favorite part of beef. bone marrow, ox tail, ribs. these are my favorite too.
What temperature is the oven at Gordo?
Never cook brisket in the oven.
Why not?
This is BBQ blasphemy
❄️❄️❄️❄️❄️
cut them some slack. their Brits, they dont have out American inginueity
@@BigBoy-zl4wg ha yeah I know it still hurts my soul lol jk. I have no doubt it tasted good though. Gordon is a great chef
He’s totally different at home then on his shows
On his American shows. Watch his shows from the UK. He’s way different. More relax and informational
he's also way harder on the chefs on Hells kitchen and Kitchen and Hotel nightmare because those guys are professional chefs who should already be good at their jobs. he's actually talked about that in an interview. I think it was when he was on Hot Ones.
I was first introduced to Gordon through his American Hell's Kitchen videos -- I though he was an absolute bastard, a shitty teacher, and a publicity junkie. Then I found some of his other stuff, and particularly his work with kids, and realized I was completely wrong. He was just playing the perceived violent tastes of Americans, and beating up on professionals who really should have been more professional.
With kids, he's great perceptive, encouraging, patient -- a great teacher. And after watching his interactions with his own kids, I think he a genuinely good person.
And of course a consumate and passionate professional where food is concerned -- an artist.
imagine being able to grow up eating this every day
You will never put a foot on a restaurant
What temperature does it go in?
Gordon: Now we gonna let it rest
Daughter: What does resting means ?
tv organizer: nice setup
Gordon, you got me craving brisket now.
*ht tps://**th-cam.com/video/HbVDz2DnAIA/w-d-xo.html*
When you realize this is a reupload…
ohh yeah😭😭😭
Lol Gordon adding the rest of the "2 T spoons" olive oil after his daughter failed him....
His kids are adorable
3:52 that tray desperately asking for help against the fire lol
Can I just say....I want that stove and all those ovens haha Holy crap, it’s amazing!!!
Do we have a time and temp?
350° for 3 1/2 hours
Buuut if you have the time, 275° for 5 to 6 hours depending on the weight
@@victore8342 thank you! I appreciate it!
One thing Texas BBQ can hold over Gordan is how to do a good brisket🧐
Guess that depends on how his tastes
currently watching this while eating canned food
Watching Gordon cook with his kids might be the most wholesome thing on the internet.
I love Gordon Ramsey! He might be hard on the outside! But his heart is of Gold! 💛💛💛💛
I really admire you Gordon but in this instance I'm going to be trusting the og brisket experts. Americans 🇺🇸
soo true. Still watching and i keep saying, what the hell?!?
If this was audio only you would think Gordon's daughter was his dog. "Good girl" lmao
As an American who smokes brisket, I was sad when he decided to cook it the way he did. But, it still looked great.
Agreed. I have a 12 ft + smoker built by a competition brisket champion. Did look good. But I’m like NO!
Nice recipe, just one question, what is the oven's temp.?
I love the "you see it's starting to smell slightly BBQ'ie already" a asterisks with that slightly😉 I've never seen a brisket that small but it's adorable.
Rest: helps with breaking down connective tissue and fat. you want the temp to drop around 160° then keep it wrapped, and toss it in a cooler, wrap additional in a towel for some extra time. minimum safe 145°
anyway, get a smoker. it's fun, inexpensive and continually educational. cheers