You can't go wrong with any of your recipes. Those pimento burgers are just amazing. My favourite recipe you did this year was the smoked cheese dip, being a self confessed cheeseaholic it was just right up my alley. Love the content and thanks again for another epic year of uploads. Hope you and your family are doing great. Love to y'all. 👌👌👌
Hussey these are the five greatest recipes you've made, this made me what all of them right now. My saliva glands was working over time as I watched this video. I was thinking about all those flavors and textures. Each one was an award winner to me. And the pickle onions I have in refrigerator all the times, they add so much flavor to a sandwich, burger or as a side with a steak, and I like to use them in salads or a stirfry as a garnish. I make a 2-quart batch every week. Very good videos. I watch you every Sunday I look forward to each video. And you right Duke's Mayonnaise is a law. I use it to toast buns for the burgers and bread for grilled cheese and your favorite sandwich sometimes I add some Dijon mustard and Duke's mayo and spread it then toast, the hint of mustard with the mayo make the bread or bun Hungry Hussey good.
Thanks my man! I too love some pickled red onions. Sounds weird but a snack I love is crackers with some mayo on it with some pickled red onions. 😂 Sounds gross, but I like it.
You can get the black stone electric counter top 22 inch grill. Smokeless. So you don't have to fight the elements outside , I have one and use it every breakfast, lunch, and dinner love love love my new Blackstone grill
Always look forward to every Sunday and your next recipe on the blackstone. Revisiting your top 5 recipes brings back some good grocery memories. Happy New Year to you and yours, and looking forward food fabulous 2024!!😊👍
I'm glad I follow southern friends from the states, b/c now I know about pimento cheese. Well I've known about it for a while, thanks to Matt. I like to cook up the scraps for my kids dogs, but keep the fat. Love the Maggie cam.
Hussey, I found it interesting that you smoke the tri-tip, then then sealed and Sous vide the tri-tip, and finally seared it for your event. Do you have a video on this process. What are the steps and temps that you pulled the tri-tip in each step. It sounds like an interesting process I haven't send this before. Is it worth the effort??
Unfortunately, I don’t have a video detailing that. Doing a smoke first gets some good flavor of the grill on the meat. Then the sous vide tenders the meat up. The sear at the end is strictly for presentation. Mainly 225-250 for 30-45 mins on the smoker. 140 degrees in the sous vide for at least 3-4 hours. Quick sear at the end. I use my torch sometimes to do this too.
Hussey, I love all of yur videos, but I got to tell you, when cooking a tritiop you need that fat back side with the fat on it, so get all the flavors and tenderize it. We always use Accent and plenty of it and Garlic salt, plenty of it as well and [e[[er. It is so juice and flavorful after grilling it. Try it that way just once. you'll love it
Hey brother thanks for the recipes I have a Blackstone grill that I haven't use yet I have to get it out and going. ut I need to season it first what the best way to do that
YUM!! 😋❤ Ranch Dressing: 1-1/2 c Duke’s or Hellmann’s 1-1/2 c sour cream 2 envelopes HVR dry buttermilk dressing mix Whisk together and chill until ready, 1-2 hours minimum.
Yoooooo HH. You don’t want to be a Cali Boy, you not ready for the madness over here lol. Your fans probably already know this but tri tip needs to be cut against the grain to make it more tender. If it’s cut with the grain it tends to be more chewy. Maybe it would be a good idea to let your fans know this. We do ALOT of tri tip on the West Coast. All the way from the West Coast…you got me SPRUNG!!!
@@thehungryhussey Yoooo HH, a very astute comment or let me know that you DID note that about cutting the tri tip against the grain. I just re watched the vid. Idk how I missed that. It I stand corrected sir.
![[MV] A leap of faith...ความเชื่อใจครั้งสุดท้าย (From "Petrichor the series")](http://i.ytimg.com/vi/U1piZH2CNXA/mqdefault.jpg)
You can't go wrong with any of your recipes. Those pimento burgers are just amazing. My favourite recipe you did this year was the smoked cheese dip, being a self confessed cheeseaholic it was just right up my alley. Love the content and thanks again for another epic year of uploads. Hope you and your family are doing great. Love to y'all. 👌👌👌
Oh really?? That’s great to know. I just did another cheese dip last Friday. You’ll love it I think!
Much love to you guys too, Steve! Thanks for being a great supporter!
Hussey these are the five greatest recipes you've made, this made me what all of them right now. My saliva glands was working over time as I watched this video. I was thinking about all those flavors and textures. Each one was an award winner to me. And the pickle onions I have in refrigerator all the times, they add so much flavor to a sandwich, burger or as a side with a steak, and I like to use them in salads or a stirfry as a garnish. I make a 2-quart batch every week. Very good videos. I watch you every Sunday I look forward to each video. And you right Duke's Mayonnaise is a law. I use it to toast buns for the burgers and bread for grilled cheese and your favorite sandwich sometimes I add some Dijon mustard and Duke's mayo and spread it then toast, the hint of mustard with the mayo make the bread or bun Hungry Hussey good.
Thanks my man! I too love some pickled red onions. Sounds weird but a snack I love is crackers with some mayo on it with some pickled red onions. 😂 Sounds gross, but I like it.
Your smoked tri tip sandwich recipe was a HIT in the family. Bobby!
That’s awesome!!!!! Thanks so much for the feedback!
Hussey I just love watchin u cook. Ur videos always get me excited to cook something on the blackstone or my smoker. Thanks so much for the videos.
You can get the black stone electric counter top 22 inch grill. Smokeless. So you don't have to fight the elements outside , I have one and use it every breakfast, lunch, and dinner love love love my new Blackstone grill
Put some on a flip-flop??😂
This one comment made me laugh for 10 minutes!!
THANK YOU!!!
I needed a good laugh!! 100% ❤
I’m glad you got a chuckle out of that!!! That made my day too!!!
Well now I'm super hungry😂 Those are all fantastic👍
Always look forward to every Sunday and your next recipe on the blackstone. Revisiting your top 5 recipes brings back some good grocery memories. Happy New Year to you and yours, and looking forward food fabulous 2024!!😊👍
Thanks David. I thought doing a little revisit would be great as well.
Awesome Brother thank you very much all the guys at work will love your cooking
Thanks Ryan! Appreciate all the support you and the boys give me!
I'm glad I follow southern friends from the states, b/c now I know about pimento cheese. Well I've known about it for a while, thanks to Matt. I like to cook up the scraps for my kids dogs, but keep the fat. Love the Maggie cam.
Haha… Pimento cheese is a Southern Delicacy!
My wife makes phenomenal Ranch dressing. 🤤🤤🤤🤤 so good
I love some ranch man.
This looks good Matthew ! THANK you Frank from montana.....
Thanks Frank! I hope you’re doing well out there buddy and not too cold!
I like to put a fried egg or two on top of the biscuits and gravy!!
Not a thing wrong with that my friend!
All good recipes that i like. GRIDDLE ON DUDE.
Great video of GOOD GROCERIES!
Thank you David!
Thanks Matt for another great video.
My pleasure!
Love pimento cheese.
Try making a grilled cheese using pimento cheese…. So good!!!!
I agree, it's so good!
Love your cutting board .
Thank you! It came from Tennessee Cutting Boards. Great people over there.
My mom always said, “P’canne pie!” So I went with that.
What momma says, goes!!
Hussey, I found it interesting that you smoke the tri-tip, then then sealed and Sous vide the tri-tip, and finally seared it for your event. Do you have a video on this process. What are the steps and temps that you pulled the tri-tip in each step. It sounds like an interesting process I haven't send this before. Is it worth the effort??
Unfortunately, I don’t have a video detailing that. Doing a smoke first gets some good flavor of the grill on the meat. Then the sous vide tenders the meat up. The sear at the end is strictly for presentation.
Mainly 225-250 for 30-45 mins on the smoker.
140 degrees in the sous vide for at least 3-4 hours.
Quick sear at the end. I use my torch sometimes to do this too.
Hussey, I love all of yur videos, but I got to tell you, when cooking a tritiop you need that fat back side with the fat on it, so get all the flavors and tenderize it. We always use Accent and plenty of it and Garlic salt, plenty of it as well and [e[[er. It is so juice and flavorful after grilling it. Try it that way just once. you'll love it
Thanks!
Hey brother thanks for the recipes I have a Blackstone grill that I haven't use yet I have to get it out and going. ut I need to season it first what the best way to do that
Congrats on getting a Blackstone. Here’s how I do it th-cam.com/video/6VoWTkYeOmw/w-d-xo.htmlsi=gZBAMrcx-saEe_-O
The stuff Blackstone makes is great too. IT’s in a small container. Does really well.
Good video from TH-cam legends :)
Thanks 😁
Great content
Thanks so much!
YUM!! 😋❤
Ranch Dressing:
1-1/2 c Duke’s or Hellmann’s
1-1/2 c sour cream
2 envelopes HVR dry buttermilk dressing mix
Whisk together and chill until ready, 1-2 hours minimum.
Thanks!
@@thehungryhussey You’re welcome! That’s the recipe used by WingStop and most restaurants. 😉
Спасибо, ставлю лайк, иду делать кофе и начинаю смотреть. Новых идей в 2024 году!
Thank you so much!!
Man you let that bacon grease cool off and use that in the biscuits 😂
@ 12:50 Maggie is drooling like there is no tomorrow. 😅😅
She’s always ready!
Cook a pineapple 🍍 ring & place on burger 🍔.
In alabama we know what south is. But dang Bussey you got it
Thanks so much for watching!!!
It's Pe(con) because you don't Pe(in a can) 🤣
Haha…
Yoooooo HH. You don’t want to be a Cali Boy, you not ready for the madness over here lol. Your fans probably already know this but tri tip needs to be cut against the grain to make it more tender. If it’s cut with the grain it tends to be more chewy. Maybe it would be a good idea to let your fans know this. We do ALOT of tri tip on the West Coast. All the way from the West Coast…you got me SPRUNG!!!
Shoot, I thought I noted that. This was an abbreviated version outlining the top 5 of the year, maybe that was cut out and didn’t realize it.
@@thehungryhusseybobbayyy lol. I had to comment
He said that in his video. Guess you weren't paying attention? Lol
@@thehungryhussey Yoooo HH, a very astute comment or let me know that you DID note that about cutting the tri tip against the grain. I just re watched the vid. Idk how I missed that. It I stand corrected sir.
@@chrishough5834 I just watched the vid again. You are correct. Idk how I missed that. Ohhh, I wasn’t paying attention. 😂😂👍🏽🙏🏽💪🏽
We want to see who Jacob your camera man is??
Haha… Maybe one day we’ll reveal!
Hussey...Bro!! It is MaYo naise, NOT MANaise!! For Pete's sake! WTF!
👀
"Keyboard warriors" are so effing annoying. If you don't like a video, turn it off and move on. 😡😡
Appreciate the support!