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Hey Adam, nitrates don't give you cancer, vegetables are full of them. The processed meat on the other hand, they're used on to preserve it, is what gives you the cancer.
Idk if it’s cause I’m high, but I’m really digging this “podcast” type episode. Idk why it feels like that, or if it’s cause I just listened to the liquid smoke video. Anyway, thanks for the 10 minute distraction!
From all the food channels I've watched, Adam is the one I'll mostly likely make. Mostly because he adapts it so well to normal live. It really makes his recipes seem doable, even for a guy like me who's nearly Burned the kitchen down twice with a microwave.
Adam approaches his recipes from the lens of an inexperienced cook. Once you get comfortable cooking, most of the recipes from the food channels you'll watch online are more than doable. It's the trending foods on YT shorts like max the meat guy that make cooking seem unrealistic
He's the only channel that I actually have used. I've made his sodium citrate mac and cheese repeatedly, gave a shot at his beef kalbi, which was a little unsuccessful but still pretty good, and his mousse was killer.
I have yet to make a "recipe"(technique) that Adam pitches that hasn't turned out excellently. The single pan roasted veggie pasta dish is a standard in this house!!
There are definitely going to be reviews. Ant's BBQ Cookout is surely going to, he's reviewed other of Adam's BBQ related videos. I'm sure Ant will disagree, but this looks pretty good!
I completely disagree. I miss the old voiceover and editing style of the old videos. It feels like he is just trying to cut down on time it takes to make the videos by cutting that out entirely. It can be ok and this wasn’t bad, but there is just kind of a “live chef on a Today Show segment” feel to this style that is kinda offputting every video.
I still like and look for the other style but I do enjoy that he’s more relaxed and so the video is as well. I still want the old style but if he wants to add in these kind of videos I don’t mind.
The BBQ redemption!!! Thank you for repping liquid smoke and being the advocate for the home cook! Also love to see another 'stand and deliver' style video like the dry ice cream one :)
I know you've asked in the last video, but this new more ""wide"" way of filming is SO nice, it really does wonders to make us feel like we're in the kitchen with you!
I love the current iteration of the shooting style here. A little more plausibly impromptu, a little more "cable television" in the angles and edits, a bit more of a chill hang-out vibe than a FOCUSED LESSON. I love this.
God! I said it on the dry ice vid and will say it again here! This feels like SUCH an evolution style-wise compared to past videos. The audio even feels better, haha. I feel like we're right there in the kitchen with you and this is already one of my favorite videos!!! Bravo Adam, looking forward to more in this 'new era' of stand & deliver :)
Really want to see a pit master try and replicate the liquid smoke experiment Adam is trying here; with some tweaking and some barbecue expertise, I think you really *could* get to a place where it could match the quality of properly barbecued brisket
Wasnt planning on doing a video on it, i think Adams version looks great and for an oven brisket it looks incredible. He killed it! I like liquid smoke, i use it in my oven recipes like my own oven brisket video i did about a month ago. The "off taste" doesnt bother me. Also, the brand Adam used in this video is a marinade so its diluted and not just pure smoke concentrate. So his application is totally fine!
I love the casual approach to this video. It's not rushed or anything. I have a bigger bottle of the same brand of liquid smoke and I'm not exactly sure how much to use and was surprised how much Adam used. I'll try using more liquid smoke next time I use it. That brisket looks so good, I'm tempted to buy some brisket and do the same.
Loving this format. Feels like a quick class lecture, clearly laying out what you're doing, and a quick run through what actually doing it entails. I think this is the perfect balance between cuts/sped up and live talking/working.
Chefsteps posted a video a long time ago on how to make smoked brisket at home without a smoker. Great video because the quality of their brisket was able to fool one of US top pittmaster and he didn’t know it was made indoors
We have made some improvements to that recipe, you should check it out! I also have a feeling you're going to love what we have coming up the summer ;).
I was just recounting how we run a full brisket, untrimmed, bagged or wrapped, for 12 hours at 225. Took us a while to convince our stores up in Washington to stop halving and trimming, but enough Texans got up here that it's now a thing. Way more smokers in use now, too, for more than just salmon...though smoked salmon...mmmmm....
"There's an order of crazy ... At the top of the crazy list is the big cat people, and directly followed behind the big cat people are the barbeque people with their $2000 smokers and their bullshit" -- Ordinary Sausage
I've been experimenting with liquid smoke for the past few years too. FWIW I've found that I prefer Wright's to Colgin. Wright's doesn't have added vinegar (so it is more versatile), and to me it tastes more like "natural" smoke. I've even tried adding it to scrambled eggs, tuna salad, and other random things, with (generally) great results.
I kind of like this style of more casual, more personal videos. Almost like im just standing next to you as you explain what youre doing in the kitchen. Awesome
big fan of the different format in this one, talking directly to the camera instead of a voice over. a blend of the two really makes for a more engaging viewing experience, awesome stuff :)
The new style is chill! I would say I do prefer the original one, but I absolutely understand that this is probably easier on your workload. Good stuff.
195 is a fairly low temp compared to many recopies out there, but that was the juiciest brisket shot I've seen in quite some time. Will need to give it a try.
Gotta say, I really love this new live narration format in this video. Can't quite put my finger on it, but that, coupled with the lack of music in your videos, it just makes them feel a lot more personal and engaging. Good stuff!
I've done liquid smoke, salt, and pepper. 200 degree oven and let it go overnight for like 20 hours. Been told its the best people have had 🤣. Take the drippings and mix with bbq sauce and reduce until back to sauce consistency 😊
Is anyone else loving these more “casual” shot videos from Adam? The dry ice ice cream video and now this barbeque just feel more summery? Great work as always Adam gotta try this one
@Adam Ragusea The reason that everyone doesn't just let Brisket smoke without being covered the entire time is that during the cooking process, there is a point in which the rising temperature stalls, usually around 160f or so. The point of wrapping it is to get it past that hump and into the higher temperatures quicker, as the quicker it cooks at that point, the more moisture it will retain. Without that stall in temperature increasing, the evaporation wouldn't be as big of an issue and you could get an even deeper smoke flavor in the brisket
2:35 Appreciate keeping this bit--gave me a chuckle. Also, I used to be in the camp of liquid smoke-hate, but after watching your last video on it I realize my bias was unfounded. I'm looking forward to trying some home BBQ soon, thanks for the video!
This new "cooking show" style of filming (see also: the dry-ice ice cream video) really gives off a Counter-Signalling vibe, like Adam's gotten so self-assured in his content that he doesn't feel the need to "rely" on the really focused editing and dubbed-in narration that smooths over whatever rough edges come about in making audiovisual content. It feels like a real sea change for the channel as a Brand™ and I welcome it.
I'm liking these more casual, talk as you film videos like this one and the dry ice cream one from a couple weeks ago. These are fun, keep up the good work Adam!
I've been longing to make that for so long, but I've never had a smoker or even a garden to put it at. This is just what I've been waiting for. Thank you. As always, your videos are insightful, realistic and practically applicable.
I really like the new video style here compared to the other recipe videos. Not just voiceovers, but also informal, direct talking to the camera. Changes it up nicely!
Liquid smoke works great with chicken pinwheels sous vide; from a ChefSteps recipe, I use 10 g (~2 t) Liquid smoke, 30 g (~2 T) molasses, and salt and pepper in the bag with the chicken, cooked ~3 hr at ~150 F. Finish it on the grill, and it's the best BBQ chicken I've yet made. -Tom
Something about seeing the camera set up during your to-camera parts of this video, gave me a rather strong welcoming feeling. I think it's a reminder that, this is just a dude in his kitchen, made the process seem more approachable (even as someone who's not shy in the kitchen). Have to find me some liquid smokes to test some fake-bq myself. I love the taste, but prefer it in the food rather than in my clothes and hair.
Loved the change in style in this video, editing felt the same as your usual content but the presentation definitely brought a different vibe that I like. Mixes things up a bit. Keep up the good work!
Living in an NYC apartment, I really appreciate this video because the concept of having access to a smoker is... not a thing for me. I'm going to have to give this a shot the next time I have a weekend with no plans to dedicate to babysitting it.
I like these less-edited videos (or at least, videos that feel less edited.) Your usual style is great and what I came for initially, but this feels like we're in the kitchen with you.
The live commentary makes it feel like a cooking show. I'm not sure it's better than the usual scripted, but i do like it a lot. Good to see you experiment Adam!
Purists will turn their nose up at it but how many people don’t have a smoker, or a backyard even. A comparable product through more accessible means. Bravo, Adam. Also, I dig the new chill “low-effort” style. It reminds me a bit of Marco’s I don’t give a fuck energy
After watching your last video about liquid smoke I have since baked chicken in a marinade/brine with it after which I used the same brine on a rack of pork ribs that I baked this morning. 3.5 hrs @ 285F and then 40ish min @ 385F basting with bbq sauce every 10 - 15 min. I have to say they were the best ribs I've ever eaten, and I have had slow smoked ribs on an offset before many times. I don't know why I turned my nose up at it as an inferior method for so long.
I can't really tell you why, but this video felt way more casual and I really liked that. For some reason. It felt really personable and made it a lot more enjoyable to watch than usual, which is crazy to say because I love your videos in general no matter how you do that, but this video just felt different
Oh, gee! Adam letting the Liquid Smoke secret outta the bag. My Mother turned me on to it in the ‘70’s. It is (was!) our secret weapon. Next up, please……smoked fish dip. Especially Mullet (the fish, not the hair style). Wondering if Mullet is a regional fish to my area. Will need to Google that now to see. Thanks for posting such good recipes and techniques.
The most important note is, that you should follow the dosage recommendation on the bottle at all times and not be me and use 10x as much, because "it ain't much".
It's super smokey outside right now so I decided to try this. I really love your attitude in this video, much more laid back and casual, maybe with a hint of IDGAF. Thanks and cheers mate, hope you read this and you're doing well
This is the type of video I subscribed for. Awesome food in a manageable way, learning things along the way, and learning from the mistakes you make in the development process 👏
Liquid smoke is great if you want to smoke something and not really pay attention to it. I’ve cooked briskets in a oven bag the same way with a little water and the liquid smoke and it honestly seems like the same thing. Super moist and is gone within a couple hours usually.
Really love this new way of editing and filming. It’s really personable and has less production. Thoughtful presentation and great alternatives for the home cook as always. Appreciate it!!
I made a sous-vide bbq beef belly the other week. I used a little liquid smoke in the bag but I did finish it on the gas grill with a smoker accessory thing for a couple of hours... but wow. Beef belly, what a revelation
Haven't watched in a hot minute but it took me a second to realize the audio difference. It's a neat change, not entirely sure which one I prefer but I can respect the experimentation
I dont care how objectively good this liquid smoke thing is, it will never replace sitting outside next to delicious smelling burning trees while drinking a beer
Liking the new style of video shown here and in the dry ice ice cream video. Shows how to do things like this without making a gigantic mess of your kitchen.
I think telling people "don't even bother if u cant get a smoker its not the same" is elitist bull-crap. Not everyone has room for a smoker or can afford one, and this is a much, much cheaper and approachable option!
I really like the more informal nature of this video Adam. It feels more personal. But I also really enjoy your more structured educational videos! Keep doing what you do!
I much more prefer the now Live commentary from Adam as he cooks instead of the voice-overs, just adds more of a way to understand as it all happens live and he talks about it live.
Looks great! I mean I’m sure it isn’t quite as good as a real smoked brisket, but “low and slow” is more important to the final result than the form the smoke takes. It gets a deal of approval from this central Texan - I mean, I’ve seen far, far worse from places that used a real smoker after all
You just made me make an order. Been meaning to try making brisket at home as I've never done it. It's super difficult to find a brisket where I live, but until then I'll make sure I have all the remaining ingredients. Thanks for the video!
I can't tell when this new style of video started coming out for the recipe videos but such a huge fan. Reminds me a little of Good Eats and some other older cooking shows but blended with the modern youtube cooking vibe
The "Texas Crutch" was originally done with foil to deal with "The Stall". I *think* it was Franklin BBQ who first did it with the butcher paper, specifically because it was semi-permeable (unlike foil) so could still accept smoke, while trapping enough moisture to allow it to not stall. I could be wrong, but that's from my memory.
I picked up a packer brisket from Costco a while back. I did burnt ends with the point in the oven for Super bowl, they were amazing. I then cured my own corned beef for St. Patrick's day, and with the remainder of the flat I'm going to make Pastrami. Earlier this month I smoked a 16lb (pre-trim weight) packer brisket on my Weber kettle for my birthday, it took 16hrs, Texas style rub of S&P, it was amazing. I want to make an oven and a kettle smoked version to compare at the same time, temperature control was obviously easier in the oven, but it wasn't difficult in the kettle, it just varied more, or at least I think it did. I just need more friends than I currently have as the 16lb brisket had leftovers, I can't imagine what two of them would net for leftovers. Maybe it's not fair to compare burnt ends to a whole brisket, but the bark on the kettle smoked brisket was texturally better & more flavorful. If your plan is to slather it in BBQ sauce afterwards I don't think it matters though. If someone offers me BBQ they made in an oven with liquid smoke, I am not going to turn it down, if someone cooks me food I will be grateful.
You made this video in Summer. Prepare for the wrath of BBQ Enthusiasts when their power is strongest! They can’t be reasoned with! The pressure of a $3000 pit compels them!
This video feels much more homemade then the rest, I don't think it's better or worse then the high production value videos. But it is a nice change of pace
Adam, you CAN do juicy moist BBQ chicken breasts, you just need to wrap it with a couple pads of butter after you've smoked it, and you need to keep the temps really low at first (when doing it on a real smoker). If you do it properly with the butter (or substitute duck fat if you want it to be especially delicious and don't want to use butter), it'll come out just as good as any other juicy breast. Now, I'm personally not a fan of white meat, so I just do thighs or whole haunches normally, but I've done it a couple of times for people and it worked out pretty well. It's not a good bbq item IMO because it doesn't have the necessary fat, but it still works well enough lol
Adding fat indeed does this well. That's the same reason the bbq'ed beef or pork is "juicy" - it's actually not, in that by the time it's cooked 13 hours and is nearly 200 degrees any water that was in that meat is _long gone_, but it's been replaced with fat from all that intermuscular fat rendering down.
I will never cease being amazed that americans can just afford a massive hunk of beef like this, that one piece of meat costs as much as a month of public transit here in sweden!
Going to the butcher now so I can try this with my homemade liquid smoke starting Saturday morning. Should be ready in time for our Memorial Day party. :)
I love Rags' new vibe. Like a Dad genuinely too tired to do the editing. He's got all the info, all the recipe, all good food your used to. But like "come on people, we know I know what I'm doing".
the most peaceful 11 minutes and 2 seconds of somebody swinging a baseball bat at a hornets nest. great work as always. gives me something else to play with in the kitchen!
To improve on this recipe, leave a pan of water on the bottom rack to increase humidity and improve even heat transfer. Also use a thermometer and wait until at least 170 to wrap. To improve on the wrap, leave the top fat cap exposed so the fat renders better (foil boat). For the better resting, put in a prewarmed cooler for several hours, or better a toaster oven with a quarter cup of water in the wrap holding temps at 150F.
I use "Wrights Liquid Smoke" Which is highly concentrated. I diluted three parts water to one part liquid smoke, or else it is much too strong. There doesn't seem to be any other ingredients except water and natural hickory smoke. I think it is a superior product rather than the one shown in this video. But then again, that's just my opinion.
That looks great, and like something I could almost imagine making. Only problem is I don't get up 13 hours before dinnertime. Certainly a lot easier than prepping a BBQ/smoker and keeping it going all day.
Also easier if you don't have the space for a smoker. People living in apartments would, I feel, get a _lot_ of mileage out of this style of barbecue. Will the final product ever be as good as pit barbecue? Probably not without help from the Devil. Will it be "good enough" to hold you over until you can get to an actual pit? Almost certainly.
The nice thing about these large pieces of meat is that they really benefit from a long rest period. You could put make it quite a bit ahead of time and rest it for hours and it will only improve. If you have an insulated container like a cooler you can rest a brisket all day and it will still be warm when you are ready to serve it.
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Thanks Adam! Love your videos!❤❤❤
BBQ redemption
Hey Adam, nitrates don't give you cancer, vegetables are full of them. The processed meat on the other hand, they're used on to preserve it, is what gives you the cancer.
Hi from Knoxville. Could you please tell us the brand of liquid smoke you use? Thanks
Idk if it’s cause I’m high, but I’m really digging this “podcast” type episode. Idk why it feels like that, or if it’s cause I just listened to the liquid smoke video. Anyway, thanks for the 10 minute distraction!
From all the food channels I've watched, Adam is the one I'll mostly likely make. Mostly because he adapts it so well to normal live. It really makes his recipes seem doable, even for a guy like me who's nearly Burned the kitchen down twice with a microwave.
Adam approaches his recipes from the lens of an inexperienced cook. Once you get comfortable cooking, most of the recipes from the food channels you'll watch online are more than doable. It's the trending foods on YT shorts like max the meat guy that make cooking seem unrealistic
third time's the charm, good luck!
That’s been the exact intent of his channel since the beginning. He’s said it himself
He's the only channel that I actually have used. I've made his sodium citrate mac and cheese repeatedly, gave a shot at his beef kalbi, which was a little unsuccessful but still pretty good, and his mousse was killer.
I have yet to make a "recipe"(technique) that Adam pitches that hasn't turned out excellently. The single pan roasted veggie pasta dish is a standard in this house!!
I love Adam's willingness to charge into the heated world of barbecue!!
Yep as a pitmaster myself he’s making a bold move posting this but I’m a fan so I’ll still watch! 😂
There are definitely going to be reviews. Ant's BBQ Cookout is surely going to, he's reviewed other of Adam's BBQ related videos. I'm sure Ant will disagree, but this looks pretty good!
well it's only 225f, compared to the heated world of fine pastries at 400f (and with hundred year old french bakeries), that might as well be tepid
BBQ nerds are almost as bad as italians online. such babies over every facet
Bbq nerds seething rn because he used an oven instead the smokemaster 3000 at 218.8 degrees for 17229 hours
He put the chicken leg on the left because it has no vinegar. This man is consistent
Didn’t he say the liquid smoke had vinegar in it?
not many will get this joke 😭
"Vinegar leg is on the right."
@@JJamahJamerson He didn't add vinegar on top of it. Very important distinction.
Deserves a heart
I love that he has such a realistic process and not shy to show errors made and the diligence he has for doing the viewer good.
I like this live narration format. It fits the informal yet practical ethos of this channel very well. And the brisket looks great!
I completely disagree. I miss the old voiceover and editing style of the old videos. It feels like he is just trying to cut down on time it takes to make the videos by cutting that out entirely. It can be ok and this wasn’t bad, but there is just kind of a “live chef on a Today Show segment” feel to this style that is kinda offputting every video.
Hard disagree.
I still like and look for the other style but I do enjoy that he’s more relaxed and so the video is as well. I still want the old style but if he wants to add in these kind of videos I don’t mind.
I prefer the old narrated ones tbh
I completely disagree, I didn’t like this video as much as I usually like his videos and now I know why. I’m a fan of the voiceover.
Normally I prefer a more edited video, but this format has the perfect balance of casual commentary and well edited sequences.
Yeah - but the camera position isn't right. Adam has to bend down to lean into the right position. Didn't look very comfortable!
yeah, I miss the older videos. Not into these types of videos.
It gives a quarantine Alton brown feel
This video really captures the “I’m just a guy in my kitchen” vibe while keeping the quality I expect from Adam at this point
The BBQ redemption!!! Thank you for repping liquid smoke and being the advocate for the home cook!
Also love to see another 'stand and deliver' style video like the dry ice cream one :)
¡Óralé!
@@wompastompa3692 Kuh-jones
I like it too but don't forget that he mostly does it this way because it's less effort.
@@Memotag exactly, that's what we love about Adam.
That’s great because who has time for unnecessary effort?
Nice work Adam!
he might have seen your video on liquid smoke and gotten inspired
Fancy seeing you here :D love your vids and techniques, Chef Steps team!
I know you've asked in the last video, but this new more ""wide"" way of filming is SO nice, it really does wonders to make us feel like we're in the kitchen with you!
I love the current iteration of the shooting style here. A little more plausibly impromptu, a little more "cable television" in the angles and edits, a bit more of a chill hang-out vibe than a FOCUSED LESSON. I love this.
Took a bit of a cooking TH-cam break and I'm digging the casual mood here. I wouldn't mind this pace from time to time.
The color correction is much better this time Adam!!!! The blue is finally normal! Good job!!
God! I said it on the dry ice vid and will say it again here!
This feels like SUCH an evolution style-wise compared to past videos. The audio even feels better, haha. I feel like we're right there in the kitchen with you and this is already one of my favorite videos!!!
Bravo Adam, looking forward to more in this 'new era' of stand & deliver :)
It's totally fine... I didn't even notice he was doing something different.
wow that looks so much better than the last brisket! well done 👏
Hey ant you gonna do a response video to this one and or try doing a liquid smoke topic video?
You’ve got to make a video on this one!
I was wondering what you were going to think about this
Really want to see a pit master try and replicate the liquid smoke experiment Adam is trying here; with some tweaking and some barbecue expertise, I think you really *could* get to a place where it could match the quality of properly barbecued brisket
Wasnt planning on doing a video on it, i think Adams version looks great and for an oven brisket it looks incredible. He killed it! I like liquid smoke, i use it in my oven recipes like my own oven brisket video i did about a month ago. The "off taste" doesnt bother me. Also, the brand Adam used in this video is a marinade so its diluted and not just pure smoke concentrate. So his application is totally fine!
I love the casual approach to this video. It's not rushed or anything.
I have a bigger bottle of the same brand of liquid smoke and I'm not exactly sure how much to use and was surprised how much Adam used. I'll try using more liquid smoke next time I use it.
That brisket looks so good, I'm tempted to buy some brisket and do the same.
Loving this format. Feels like a quick class lecture, clearly laying out what you're doing, and a quick run through what actually doing it entails. I think this is the perfect balance between cuts/sped up and live talking/working.
already the brisket looks a lot better than the last time, well done adam
Chefsteps posted a video a long time ago on how to make smoked brisket at home without a smoker. Great video because the quality of their brisket was able to fool one of US top pittmaster and he didn’t know it was made indoors
They also put out a bark builder a few months ago. There really REALLY nailing it down!
We have made some improvements to that recipe, you should check it out!
I also have a feeling you're going to love what we have coming up the summer ;).
@@chefsteps looking forward to it!!!
Adam, you're going to make the BBQ purists from Texas very upset, but I love it
Typically, if Texas is upset about something, it means you're doing something right.
I was just recounting how we run a full brisket, untrimmed, bagged or wrapped, for 12 hours at 225. Took us a while to convince our stores up in Washington to stop halving and trimming, but enough Texans got up here that it's now a thing. Way more smokers in use now, too, for more than just salmon...though smoked salmon...mmmmm....
@@SimuLord probably less so this time around now that the brisket is actually moist and not as dry as a desert
"There's an order of crazy ... At the top of the crazy list is the big cat people, and directly followed behind the big cat people are the barbeque people with their $2000 smokers and their bullshit" -- Ordinary Sausage
BBQ elitists
I love Adam’s videos and the personality he brings to them.
I've been experimenting with liquid smoke for the past few years too. FWIW I've found that I prefer Wright's to Colgin. Wright's doesn't have added vinegar (so it is more versatile), and to me it tastes more like "natural" smoke. I've even tried adding it to scrambled eggs, tuna salad, and other random things, with (generally) great results.
How much would you use for a 2kg brisket flat?
I kind of like this style of more casual, more personal videos. Almost like im just standing next to you as you explain what youre doing in the kitchen. Awesome
big fan of the different format in this one, talking directly to the camera instead of a voice over. a blend of the two really makes for a more engaging viewing experience, awesome stuff :)
The new style is chill! I would say I do prefer the original one, but I absolutely understand that this is probably easier on your workload. Good stuff.
195 is a fairly low temp compared to many recopies out there, but that was the juiciest brisket shot I've seen in quite some time. Will need to give it a try.
I always pull mine off around 200 F° maybe 205 but you run the risk of it being too dry at that point.
Gotta say, I really love this new live narration format in this video. Can't quite put my finger on it, but that, coupled with the lack of music in your videos, it just makes them feel a lot more personal and engaging. Good stuff!
I really like your approach with filming on this episode. Feels less scripted and more personal/direct.
I've done liquid smoke, salt, and pepper. 200 degree oven and let it go overnight for like 20 hours. Been told its the best people have had 🤣. Take the drippings and mix with bbq sauce and reduce until back to sauce consistency 😊
Directly into the oven? No wraping?
@@hsanper usually wrap in foil
Adam's energy in this video reminds me of kids on the last day of school.
To me, he sounded more like someone who's tired of dealing with the IRS, or been filing divorce papers for three weeks in a row, LOL.
Is anyone else loving these more “casual” shot videos from Adam? The dry ice ice cream video and now this barbeque just feel more summery? Great work as always Adam gotta try this one
this format is lazy and shitty, adam shillgusea is losing it
Keep it as considerate number honestly.
I dislike them.
Adams recipies are the best on the internet purely due to their focus on easy of prep/cleanup and his erudite personality.
Love the minimally editted format. Raw, unadulterated BBQ Adam. 😎
Me too, really enjoyed this format
@Adam Ragusea
The reason that everyone doesn't just let Brisket smoke without being covered the entire time is that during the cooking process, there is a point in which the rising temperature stalls, usually around 160f or so.
The point of wrapping it is to get it past that hump and into the higher temperatures quicker, as the quicker it cooks at that point, the more moisture it will retain. Without that stall in temperature increasing, the evaporation wouldn't be as big of an issue and you could get an even deeper smoke flavor in the brisket
2:35 Appreciate keeping this bit--gave me a chuckle. Also, I used to be in the camp of liquid smoke-hate, but after watching your last video on it I realize my bias was unfounded. I'm looking forward to trying some home BBQ soon, thanks for the video!
This new "cooking show" style of filming (see also: the dry-ice ice cream video) really gives off a Counter-Signalling vibe, like Adam's gotten so self-assured in his content that he doesn't feel the need to "rely" on the really focused editing and dubbed-in narration that smooths over whatever rough edges come about in making audiovisual content.
It feels like a real sea change for the channel as a Brand™ and I welcome it.
very much like this light edited format - very natural, kinda like chilling together in the kitchen and you just showing us some cooking
I'm liking these more casual, talk as you film videos like this one and the dry ice cream one from a couple weeks ago. These are fun, keep up the good work Adam!
Props to you, Adam, for not shying away from topics that are sure to strike a nerve online. Great video!
After hearing so many podcast episodes it's really nice to hear I'm speaking of more casual manner ☺️
I've been longing to make that for so long, but I've never had a smoker or even a garden to put it at. This is just what I've been waiting for. Thank you. As always, your videos are insightful, realistic and practically applicable.
I really like the new video style here compared to the other recipe videos. Not just voiceovers, but also informal, direct talking to the camera. Changes it up nicely!
Liquid smoke works great with chicken pinwheels sous vide; from a ChefSteps recipe, I use 10 g (~2 t) Liquid smoke, 30 g (~2 T) molasses, and salt and pepper in the bag with the chicken, cooked ~3 hr at ~150 F. Finish it on the grill, and it's the best BBQ chicken I've yet made. -Tom
Something about seeing the camera set up during your to-camera parts of this video, gave me a rather strong welcoming feeling. I think it's a reminder that, this is just a dude in his kitchen, made the process seem more approachable (even as someone who's not shy in the kitchen).
Have to find me some liquid smokes to test some fake-bq myself. I love the taste, but prefer it in the food rather than in my clothes and hair.
I hope you don’t stop with the old format videos, I could binge those for days! Still loved this one but it did feel a little off.
Love your chill, laid-back attitude in this one.
Loved the change in style in this video, editing felt the same as your usual content but the presentation definitely brought a different vibe that I like. Mixes things up a bit. Keep up the good work!
Living in an NYC apartment, I really appreciate this video because the concept of having access to a smoker is... not a thing for me. I'm going to have to give this a shot the next time I have a weekend with no plans to dedicate to babysitting it.
love this new format, but hope you also will do some old-school ragusea!
I think he said in a comment on the ice cream video that he'll probably do whatever format suits the topic most. So probably a mix of both.
I like these less-edited videos (or at least, videos that feel less edited.) Your usual style is great and what I came for initially, but this feels like we're in the kitchen with you.
The live commentary makes it feel like a cooking show. I'm not sure it's better than the usual scripted, but i do like it a lot. Good to see you experiment Adam!
Purists will turn their nose up at it but how many people don’t have a smoker, or a backyard even. A comparable product through more accessible means. Bravo, Adam.
Also, I dig the new chill “low-effort” style. It reminds me a bit of Marco’s I don’t give a fuck energy
After watching your last video about liquid smoke I have since baked chicken in a marinade/brine with it after which I used the same brine on a rack of pork ribs that I baked this morning.
3.5 hrs @ 285F and then 40ish min @ 385F basting with bbq sauce every 10 - 15 min.
I have to say they were the best ribs I've ever eaten, and I have had slow smoked ribs on an offset before many times.
I don't know why I turned my nose up at it as an inferior method for so long.
What's your recipe for the brine?
the same reason which fosters all prejudice, it is taught.
I can't really tell you why, but this video felt way more casual and I really liked that. For some reason. It felt really personable and made it a lot more enjoyable to watch than usual, which is crazy to say because I love your videos in general no matter how you do that, but this video just felt different
Oh, gee! Adam letting the Liquid Smoke secret outta the bag. My Mother turned me on to it in the ‘70’s. It is (was!) our secret weapon. Next up, please……smoked fish dip. Especially Mullet (the fish, not the hair style). Wondering if Mullet is a regional fish to my area. Will need to Google that now to see. Thanks for posting such good recipes and techniques.
Your videography changed, I like it! It´s like more casual and have natural not so staged moments.
The most important note is, that you should follow the dosage recommendation on the bottle at all times and not be me and use 10x as much, because "it ain't much".
on a first use for sure, but after you can decide if its too smokey or not enough for you though
I like the new video format. Mote like a chat with you rather than getting to experience what you cook second hand (which is still fun to watch 😉)
excited for the grumpy responses by barbecue purists to this one
It's super smokey outside right now so I decided to try this. I really love your attitude in this video, much more laid back and casual, maybe with a hint of IDGAF. Thanks and cheers mate, hope you read this and you're doing well
This is the type of video I subscribed for. Awesome food in a manageable way, learning things along the way, and learning from the mistakes you make in the development process 👏
Liquid smoke is great if you want to smoke something and not really pay attention to it. I’ve cooked briskets in a oven bag the same way with a little water and the liquid smoke and it honestly seems like the same thing. Super moist and is gone within a couple hours usually.
Really loving these more off the cuff styles of narration
Really love this new way of editing and filming. It’s really personable and has less production. Thoughtful presentation and great alternatives for the home cook as always. Appreciate it!!
its lazy and shitty
@@mahzorimipodkeep it to yourself
I made a sous-vide bbq beef belly the other week. I used a little liquid smoke in the bag but I did finish it on the gas grill with a smoker accessory thing for a couple of hours... but wow. Beef belly, what a revelation
Haven't watched in a hot minute but it took me a second to realize the audio difference. It's a neat change, not entirely sure which one I prefer but I can respect the experimentation
I dont care how objectively good this liquid smoke thing is, it will never replace sitting outside next to delicious smelling burning trees while drinking a beer
Liking the new style of video shown here and in the dry ice ice cream video. Shows how to do things like this without making a gigantic mess of your kitchen.
I think telling people "don't even bother if u cant get a smoker its not the same" is elitist bull-crap. Not everyone has room for a smoker or can afford one, and this is a much, much cheaper and approachable option!
I really like the more informal nature of this video Adam. It feels more personal. But I also really enjoy your more structured educational videos! Keep doing what you do!
I was intimidated by liquid smoke's potency when I first bought it. But after so many uses I can say that I definitely like using it when I can.
I much more prefer the now Live commentary from Adam as he cooks instead of the voice-overs, just adds more of a way to understand as it all happens live and he talks about it live.
Ah, the liquid smoke video was pursued.
He always does this. The science videos usually directly connect with a soon to come recipe video that uses what we learned from the science video.
Looks great! I mean I’m sure it isn’t quite as good as a real smoked brisket, but “low and slow” is more important to the final result than the form the smoke takes. It gets a deal of approval from this central Texan - I mean, I’ve seen far, far worse from places that used a real smoker after all
You just made me make an order. Been meaning to try making brisket at home as I've never done it. It's super difficult to find a brisket where I live, but until then I'll make sure I have all the remaining ingredients. Thanks for the video!
An independent butcher should be able to get you one.
This new video style is really nice, really chill. The camera angles at least remind me of the Marco Pierre white videos you talked about a while ago
I defiitely prefer the post-narration videos, but if this way works better and results in you not getting burnt out making videos, it works
I didn't even notice, to be honest. This is fine.
Love the different camera shots with live audio as opposed to the voice overs
What are your tips if we don't have convection in our oven?
I love Adam and Kenji because they're not afraid to make enemies in the traditionalist culinary corners.
Really curious to see how the BBQ experts react to this video and the claim that you can even approximate real BBQ with liquid smoke
the purists shall seethe, but seethe they shall in vain
I was thinking the same thing. Those people can get real uppity about barbeque
They are going to be upset lol but it looks good to me haha
It's great. Everyone has had had corned beef or a Jewish baked brisket.
But it ain't BBQ. I'd still eat it.
I can't tell when this new style of video started coming out for the recipe videos but such a huge fan. Reminds me a little of Good Eats and some other older cooking shows but blended with the modern youtube cooking vibe
The "Texas Crutch" was originally done with foil to deal with "The Stall". I *think* it was Franklin BBQ who first did it with the butcher paper, specifically because it was semi-permeable (unlike foil) so could still accept smoke, while trapping enough moisture to allow it to not stall. I could be wrong, but that's from my memory.
I picked up a packer brisket from Costco a while back. I did burnt ends with the point in the oven for Super bowl, they were amazing. I then cured my own corned beef for St. Patrick's day, and with the remainder of the flat I'm going to make Pastrami. Earlier this month I smoked a 16lb (pre-trim weight) packer brisket on my Weber kettle for my birthday, it took 16hrs, Texas style rub of S&P, it was amazing. I want to make an oven and a kettle smoked version to compare at the same time, temperature control was obviously easier in the oven, but it wasn't difficult in the kettle, it just varied more, or at least I think it did. I just need more friends than I currently have as the 16lb brisket had leftovers, I can't imagine what two of them would net for leftovers. Maybe it's not fair to compare burnt ends to a whole brisket, but the bark on the kettle smoked brisket was texturally better & more flavorful. If your plan is to slather it in BBQ sauce afterwards I don't think it matters though. If someone offers me BBQ they made in an oven with liquid smoke, I am not going to turn it down, if someone cooks me food I will be grateful.
You made this video in Summer. Prepare for the wrath of BBQ Enthusiasts when their power is strongest!
They can’t be reasoned with! The pressure of a $3000 pit compels them!
I'm enjoying this new style of video, the almost cooking show-style which almost seems impromptu but in a way that I like.
Adam with no voiceover? This is certainly a new thing but I kinda like it.
This video feels much more homemade then the rest, I don't think it's better or worse then the high production value videos. But it is a nice change of pace
Adam, you CAN do juicy moist BBQ chicken breasts, you just need to wrap it with a couple pads of butter after you've smoked it, and you need to keep the temps really low at first (when doing it on a real smoker). If you do it properly with the butter (or substitute duck fat if you want it to be especially delicious and don't want to use butter), it'll come out just as good as any other juicy breast. Now, I'm personally not a fan of white meat, so I just do thighs or whole haunches normally, but I've done it a couple of times for people and it worked out pretty well. It's not a good bbq item IMO because it doesn't have the necessary fat, but it still works well enough lol
Adding fat indeed does this well. That's the same reason the bbq'ed beef or pork is "juicy" - it's actually not, in that by the time it's cooked 13 hours and is nearly 200 degrees any water that was in that meat is _long gone_, but it's been replaced with fat from all that intermuscular fat rendering down.
Great choice for a new format, especially the more casual/natural cadence when speaking.
I like this new laid back presentation, it feels like a synthesis of your old style and Kenjis videos
I will never cease being amazed that americans can just afford a massive hunk of beef like this, that one piece of meat costs as much as a month of public transit here in sweden!
Going to the butcher now so I can try this with my homemade liquid smoke starting Saturday morning. Should be ready in time for our Memorial Day party. :)
I love Rags' new vibe. Like a Dad genuinely too tired to do the editing. He's got all the info, all the recipe, all good food your used to. But like "come on people, we know I know what I'm doing".
the most peaceful 11 minutes and 2 seconds of somebody swinging a baseball bat at a hornets nest.
great work as always. gives me something else to play with in the kitchen!
To improve on this recipe, leave a pan of water on the bottom rack to increase humidity and improve even heat transfer. Also use a thermometer and wait until at least 170 to wrap. To improve on the wrap, leave the top fat cap exposed so the fat renders better (foil boat). For the better resting, put in a prewarmed cooler for several hours, or better a toaster oven with a quarter cup of water in the wrap holding temps at 150F.
I use "Wrights Liquid Smoke" Which is highly concentrated. I diluted three parts water to one part liquid smoke, or else it is much too strong. There doesn't seem to be any other ingredients except water and natural hickory smoke. I think it is a superior product rather than the one shown in this video. But then again, that's just my opinion.
That looks great, and like something I could almost imagine making. Only problem is I don't get up 13 hours before dinnertime. Certainly a lot easier than prepping a BBQ/smoker and keeping it going all day.
Also easier if you don't have the space for a smoker. People living in apartments would, I feel, get a _lot_ of mileage out of this style of barbecue. Will the final product ever be as good as pit barbecue? Probably not without help from the Devil. Will it be "good enough" to hold you over until you can get to an actual pit? Almost certainly.
The nice thing about these large pieces of meat is that they really benefit from a long rest period. You could put make it quite a bit ahead of time and rest it for hours and it will only improve. If you have an insulated container like a cooler you can rest a brisket all day and it will still be warm when you are ready to serve it.
My go-to chicken rub is 4 parts cumin & paprika and one part cayenne & onion powder.