You can tell he wanted to reverse time and NOT dump that “scrimp cocktail” sauce in there. He had to fight his way outta that w much more honey. Nothing cuts acidity like a healthy Tbsp (or two) of reg or brown sugar (especially in Italian gravies). ✌️ **KEEP THESE COMIN!! I’m all ABOUT this guy’s cooking style!!
Sorry my friend.. don't use Hienz anymore since they pulled out of Canada!! You have to try !! The only good cook ..will taste !!! Got to try this!! last week we had 8 inches of heavy wet snow. trees down power out, but in Wnnipeg, Manitoba that a norm!! Love my wood burning stove and myBBQs Stay safe and take care!!
gracie mille - you were one hell of a gun Man- love your vids- no fancy pants show, cooking with heart, from scratch- like a nonna in italy- r.i.p. Daddy Jack
Daddy Jack is a badass! i dont know what it is but theres something about him, when i first saw him, I knew i would always check out his recipies. keep on rockin big daddy jack! love you my brother
I have been a sub to Chaplin 's channel for two years. I watch nearly all your vids and try to comment on them. I love to cook and would enjoy using those knives
Next February me and our crew come through New England on tour.. all 20 of us! We’re making sure we come for dinner at chaplins before flying back to old England 😜 Really can’t wait! You the man jack Much love
i'm going to go out on a limb and say either you were trained over seas, cooked over seas, or the culinary school you trained at had some fantastic Euro' Chefs there. and i mean that in no disrespect, it's just that there is a vast difference between American style and Euro style i am Australian and we are trained under classical french commercial cookery, and your technique, imo, reflects that awesome.
For the knife giveaway; I’m a recent UConn grad who grew up in Ledyard prior to college. Have been getting into cooking more seriously recently and it would be a really nice gift. Can’t believe I had never heard of you or your restaurant before, and will definitely be stopping in this week
Someone with more background than me, please answer this. I've worked in commercial kitchens before and we would NEVER have touched our phone and then went back to chopping produce bare-handed without washing them first. Nor sipping from the pot twice with the same spoon and throwing it in a bucket of hot water with a bunch of other spoons we were going to be using. Is this something that happens in a lot of restaurants?
For the knife giveaway: I am a person who likes to cook at home and love trying new things. I am, however, lacking a very good knife in my kitchen to be able to prepare my ingredients. It would elevate my cooking status and be a wonderful addition to my tool selection. I want to try this recipe and it would be cool to use the knife you gave me to accomplish it. Please consider me for your giveaway.
Based on two decades of BBQ sauce making experience, I would have to taste that before going all internet hero and bashing it. That said, the ingredients used would seem to lead to an out of ball balance flavor.
The cookware is all commercial you literally will find in all restaurants. I live in AZ and we have to the same exact pots, pans, spoons, range ect.. Just look up restaurant cooking equpiment online and you can buy all of yourself.
@@corystansbury maybe high end restaurants all clad is no cheap one pan costs over $100 on my saute line I have 100 pans do the math. That would be over 10k worth of all clad. I think you may see stainless steal and confused it for all clad? But what Jack is using is general commercial cook ware. Those pans cost about 30 bucks a piece
@@chefmesser420 Ehhh, the All-clad handle is pretty distinctive. I guess I don't see a 10k investment being a huge deal for a career. Good tools are worth it, especially when they last forever. Most automotive mechanics, plumbers, electricians, etc. would cry with joy if they could get by with only 10k investment (and yes, I do concede that cookwear isn't the only cost in a kitchen)!
@@corystansbury you really cant compare the two plus you have tons of guys you dont respect your equipment as you the person who invested would. I personally treat all quipment like its my own but not everyone does. I would never buy all clad for my restaurant unless it was a small high end place with only a few cooks. In a high vloume kitchen with alot of people ot just wouldn't be practical to invest that much for people to not care of it gets banged up or whatever.
I make a very similar sauce but use peaches instead of apples. And I add garlic as well. Definitely going to try this. Also getting an immersion blender because that looks hella easier than pouring it into my ninja blender.
@@kdoeone absolutely everything you ever cook should be seasoned properly to taste. you never rely on another element of a dish to impart its seasoning on another element. each element should be seasoned properly, and nothing will be too salty or underseasoned.
Nothing about that was BBQ. Most all of your videos are awesome but you lost me on this one with that cocktail sauce addition. I think you even realized it was a mistake about halfway through that sauce. Should call that BBQ distant relative style ribs.
Food, It did taste funny at first bite but after it cooked down and I added more honey it tasted great on the ribs. I did some chicken with it that was really good. I even brought some home. Jack
I would like to come to this place to eat someday never mind changed my mind .You did not eat from that spoon and put it back in there again to take another taste first rule of a chef to never do that. I was so surprised.
![สาวเมืองเพชร - ธีเดช ทองอภิชาติ [Official MV]](http://i.ytimg.com/vi/kEt7F9PvO3I/mqdefault.jpg)
You can tell he wanted to reverse time and NOT dump that “scrimp cocktail” sauce in there. He had to fight his way outta that w much more honey.
Nothing cuts acidity like a healthy Tbsp (or two) of reg or brown sugar (especially in Italian gravies). ✌️
**KEEP THESE COMIN!! I’m all ABOUT this guy’s cooking style!!
Another great video. Jack’s video help so many people unwind from a stressful day. Thank you Jack
RIP, Big Boy. Your recipes will always live on. 🤟
No measurements, all on feeling. Love it!
COOKIN WIT DA BLOOZE WiT BOB JACKO!
Keep the videos coming regularly!! We love it!
Just made this it's so good. Thank you for the video
Me too. Always a pleasure to watch you. You're a great guy.
He was so kind.
Sorry my friend.. don't use Hienz anymore since they pulled out of Canada!! You have to try !! The only good cook ..will taste !!! Got to try this!! last week we had 8 inches of heavy wet snow. trees down power out, but in Wnnipeg, Manitoba that a norm!! Love my wood burning stove and myBBQs Stay safe and take care!!
Daddy Jack you are the man. I love how you explain everything. Good food.
Miss you Daddy JACK!
gracie mille - you were one hell of a gun Man- love your vids- no fancy pants show, cooking with heart, from scratch- like a nonna in italy- r.i.p. Daddy Jack
I freaking love this bloke.
Thanks Bug, Back at you Mate! Jack
I love watching you work, Jack.
I love a high-vinegar bbq sauce. No heat though?
I love these videos. Thanks for teaching how to make excellent tasting foods.
Daddy Jack is a badass! i dont know what it is but theres something about him, when i first saw him, I knew i would always check out his recipies. keep on rockin big daddy jack! love you my brother
shameblamenamegame lol
It would be a delight to your version of Linguine Pescatore, coming to you from Florida. Love your videos.
Thanks for this one!
Will be tried in near future.
Cheers from Norway
I love this chef he make cooking so simple!!!!
Great channel!
I don’t know how I got here but I’m glad I did. With Food Network all but unwatchable this is exactly what I needed.
I hope you get to 100k subscribers and beyond. Keep up the hard work and stay positive.
Your the greatest bro love your attitude and your cooking
Curious. Why not use brown sugar to help sweeten? I'm enjoying your videos
Looks good, I'd like it with honey crisp too.
jeff mather ...
Thought the same thing! Best apple ever invented! 👍👏👏
I have been a sub to Chaplin 's channel for two years. I watch nearly all your vids and try to comment on them.
I love to cook and would enjoy using those knives
Hey Daddy Jack, lovin' the videos! How about one on Yorkshire Pudding and Roast Beef?
He’s a chef. He’s a Jack. He’s a Chaplain.
I have no doubt this Italian man is not to be toyed with in the kitchen
Anyone know what kind of saute pan he uses?
Hi Jack.
Share a family picture of your mom with us someday please 😆
@@shameblamenamegame Agree , You are very weird. 😆😅😆
looks delicious!
That's awesome
Just discovered your videos tonight and think I am gonna pull an all nighter, grab some cold roast beef, and watch them all. Who needs sleep LOL
Next February me and our crew come through New England on tour.. all 20 of us!
We’re making sure we come for dinner at chaplins before flying back to old England 😜
Really can’t wait! You the man jack
Much love
Excuse my ignorance. What type of material are those pots and pans? No teflon or cast iron but they look well worn and sturdy.
Aluminum Mike, Stainless or cast iron is better for daily home use.
Lookin good !
Man it looks delicious Jack, keep them coming please. Warm and sunny in Sac today
i'm going to go out on a limb and say either you were trained over seas, cooked over seas, or the culinary school
you trained at had some fantastic Euro' Chefs there.
and i mean that in no disrespect, it's just that there is a vast difference between American style and Euro style
i am Australian and we are trained under classical french commercial cookery, and your technique, imo, reflects that
awesome.
rip. miss u
I love your videos Jack!
Good to see you use a bigger knife these days. Your food looks great. I will have to come try it one day 👍
Keep rocking out Daddy Jack!
Very reminisciant of your Texas skillet bbq video in the way way back
Love you Jack !
For the knife giveaway; I’m a recent UConn grad who grew up in Ledyard prior to college. Have been getting into cooking more seriously recently and it would be a really nice gift. Can’t believe I had never heard of you or your restaurant before, and will definitely be stopping in this week
My name is jack, if that helps
Jack, I too am looking for the type of saute pans you use. Think you throw that out......
Someone with more background than me, please answer this. I've worked in commercial kitchens before and we would NEVER have touched our phone and then went back to chopping produce bare-handed without washing them first. Nor sipping from the pot twice with the same spoon and throwing it in a bucket of hot water with a bunch of other spoons we were going to be using. Is this something that happens in a lot of restaurants?
Ok now you got me. New Subscriber!
Anyone hve the titles of his books?
These comments look like people were just feeling sorry for him for some reason. Which by the way means they are not that bad :) Good support.
The man
For the knife giveaway:
I am a person who likes to cook at home and love trying new things. I am, however, lacking a very good knife in my kitchen to be able to prepare my ingredients. It would elevate my cooking status and be a wonderful addition to my tool selection. I want to try this recipe and it would be cool to use the knife you gave me to accomplish it. Please consider me for your giveaway.
go buy one, $50- victorinox, will never let you down.
i've had mine since i was 15.
Thumbs Up
always
Love these videos. The recipes, the style of cooking and the personality! Thanks.
Had to watch that one 3 times...
Enjoy your video's, are you the owner. Next time I am in CT I am going to stop by.
Jack..You should drink a shot of that organic apple cider vinegar every night before bed.
Hey Jack, can you send me a bottle of that?
Daddy Jack’s Honey Apple Barbecue Sauce. It’ll sell!
COCKTAIL SAUCE?????????
Based on two decades of BBQ sauce making experience, I would have to taste that before going all internet hero and bashing it. That said, the ingredients used would seem to lead to an out of ball balance flavor.
good bye Keto
Double dippin with the spoon again huh
Ron tubby zeigler is in google
Jack I played drums on 35 hit records google my name .i am from Louisiana and your good and you were a drummer your rocken
Jack, ignore the negative bullshit. You're an "artist". Most of these commenters couldn't cook a can of Campbell's soup!!
Your mouth is made of inconel. Unbelievable! Great looking sauce.
Who made your well-used cookwear? I've always wondered.
The cookware is all commercial you literally will find in all restaurants. I live in AZ and we have to the same exact pots, pans, spoons, range ect.. Just look up restaurant cooking equpiment online and you can buy all of yourself.
@@chefmesser420 Every restaurant in the Northeast seems to be full of All-clad (which is what I'd use too!). I don't see much like this here in Maine.
@@corystansbury maybe high end restaurants all clad is no cheap one pan costs over $100 on my saute line I have 100 pans do the math. That would be over 10k worth of all clad. I think you may see stainless steal and confused it for all clad? But what Jack is using is general commercial cook ware. Those pans cost about 30 bucks a piece
@@chefmesser420 Ehhh, the All-clad handle is pretty distinctive. I guess I don't see a 10k investment being a huge deal for a career. Good tools are worth it, especially when they last forever. Most automotive mechanics, plumbers, electricians, etc. would cry with joy if they could get by with only 10k investment (and yes, I do concede that cookwear isn't the only cost in a kitchen)!
@@corystansbury you really cant compare the two plus you have tons of guys you dont respect your equipment as you the person who invested would. I personally treat all quipment like its my own but not everyone does. I would never buy all clad for my restaurant unless it was a small high end place with only a few cooks. In a high vloume kitchen with alot of people ot just wouldn't be practical to invest that much for people to not care of it gets banged up or whatever.
Great video...... please don't double yours spoon in the sauce
He died last year.
I make a very similar sauce but use peaches instead of apples. And I add garlic as well. Definitely going to try this. Also getting an immersion blender because that looks hella easier than pouring it into my ninja blender.
Green pepper seeds? Come on man.
Rip
Stick to your ribs sauce?
Double dipping your spoon chef nice health practices
no on the cocktail sauce.
Bro. How does this sauce not have any salt whatsoever??? It’s just like a quart of honey with no salt to taste!!
Catsup for starters Marty, canned tomatoes, vinegar. Plenty of salt!
@@chaplinsrestaurant canned tomatoes and vinegar don't contain any salt. And the salt in the ketchup isn't enough to balance out all that honey
@@Scumbare11 I would disagree. Plus you salt the meat before adding sauce. This chef is a pro
@@kdoeone absolutely everything you ever cook should be seasoned properly to taste. you never rely on another element of a dish to impart its seasoning on another element. each element should be seasoned properly, and nothing will be too salty or underseasoned.
Nothing about that was BBQ. Most all of your videos are awesome but you lost me on this one with that cocktail sauce addition. I think you even realized it was a mistake about halfway through that sauce. Should call that BBQ distant relative style ribs.
Food, It did taste funny at first bite but after it cooked down and I added more honey it tasted great on the ribs. I did some chicken with it that was really good. I even brought some home. Jack
gotta tell ya, that sauce looks like it would not be very good. i was with you until the ketchup and horseradish.
I would like to come to this place to eat someday never mind changed my mind .You did not eat from that spoon and put it back in there again to take another taste first rule of a chef to never do that. I was so surprised.
You don't put bell peppers and horseradish in BBQ sauce. Are you mad? And you don't blend in the onion.
who says, are you the BBQ Sauce police?
@@chaplinsrestaurant Yes.
Unhygienic