@@higginswalsan for cooking, sure. and butter. but for mayo why not olive oil .. ? every time i see someone, esp babish, say vegetable or canola i puke a bit. and that "non stick spray" uuuggghh
@@ijustwannaleaveacommentony6511 you’re right Olive oil is objectively best for mayo, I just default to avocado oil because olive oil costs too much for me to make it with lol Canola and vegetable are terrible. They always taste rancid to me even if it’s a brand new bottle
4:16 Not sure about that math there boss. If the grates are 100 degrees hotter than the gauge, 325 on the gauge means 425 on the grill, ie 200 degrees hotter than you wanted.
Yeah I noticed this too, he added 100 degrees instead of subtracting. Should be 125 on gauge if you want the grates to be 225. But this low of a temp is probably going to be difficult to maintain
Make extra sure that the foil you use is heavy heavy duty (many will say "BBQ" on them) or use one of those take out foil containers you get at the store, otherwise those grill grates will burn right through them and consume the pellets into flame.
Loving seeing the return of the basics with babish format and also just wanted to plug that I love the theme music so much! It's honestly kind of relaxing.
Probably the best comeback series on TH-cam in history, the basics series has a special spot in our hearts when Babish introduces to us different foods in the Culinary Universe. The best content of Babish’s videos is Rochester, tiny whisks and the one that has been in almost every Babish video, kosher salt.
I've been getting into making more home cooked meals this summer and I'm grateful that Babish taught me how to butterfly and get the meat off a chicken. Something about that extra bit of hands-on activity with cuts of meat is just satisfying
I regularly watch several different cooking hosts on TH-cam. On some channels, the hosts are loud and in your face, and some who use that approach do pull it off well. That said, I really enjoy the more laid back approach Babish uses, keeping the focus on the food, while tossing in the occasional bit of dry humour.
Classic Babish voice-over vid, this is why I'm subbed. Love it! Also, I'm so tired of everybody on Youbtube stumbling over pronouncing Worcestershire sauce, but I laughed out loud at Rochester sauce. Well played.
Im slowly getting myself back in the kitchen after some busy college semesters so Im taking this return of Basics as a sign to really claw back in there. Great as always Babish!
You might want to edit the audio about the temperature gauge. You said the temp at the grate is HIGHER than at the gauge, and then said you want the grate temp to be 225F, so the gauge should read 325F. That's contradictory. The correct thing to say is that the temp at the gauge is hotter than at the grate, since the gauge is in the lid, and hot air rises.
As some one who worked in a bbq restaurant for lots of years, this is a solid blue print. However i gotta try that slaw with the brine, that looks revolutionary.
I was thinking this too. Thankfully the video shows the grill temp. 225 on grill temp gauge, 325 at the grates. This is why people burn stuff so commonly on grills, lol.
This is exactly how I started smoking and it works awesome. I did it for years til I wento a Weber charcoal smoker then a pellet smoker but still do it if I don't feel like digging either of those out
Day 207 of petitioning Babish/Alvin to make the Triple Fried Egg Sandwich with Chilli Sauce and Chutney from Red Dwarf. And that chicken looks freakin divine. Thank you.
hey andrew i love your stuff but id love it if you could include alternatives to plastic wrap especially for stuff that forms a skin, i know tea towels work but often find skins forming on stuff such as dough and custards whats a way to avoid this without plastic and can you include those ways going forward in your videos
Finally, actual barbecue chicken. Amazing how many restaurants these days think that barbecue chicken is deep fried chicken covered in barbecue sauce. It isn't.
Love seeing the fake fans absolutely seething over the fact Babish doesn’t make as many of his classic vids on his channel anymore as if he hasn’t been doing that for literal years, mostly without his own professional team in the past Let the man rest bro, it’s his channel and he can do what he wants with it. It’s also great for him to allow his other fellow chefs to have spotlight and showcase their talents.
Brining the cabbage also helps break down the waxy outer layer. Which should help the coleslaw actually digest, and not be a bottle brush for your colon! At least that's what i have always been told. I am sure someone will correct me if i am wrong!
I feel like it’s been FOREVER since we’ve had a classic Basics episode.
Literally backed out of fullscreen to make sure I hadn't clicked on an old episode 😂
Yea this is why I subbed I don't watch anything else lol
@@BestBoricua same, I'm only here for the Babish stuff
I checked to be pedantic but it has indeed been 8 months.
Same here. I only watch Babish, since ya know that's why I subscribed. I'm not weeb enough for Alvin.
So nice of Alvin to let his barber have a guest appearance.
barbering with babish
Feels kinda weird seeing guests on Alvin's channel
it's nice for babish to finally make an appearance after being so busy with trying to implement fees to every single functions from his website
@@bwer123gtsorry that’s based
@@bwer123gt you got it
Rochester sauce. Tiny whisk. This is the content I need.
@@FlameOnTheBeat Don't forget the Genesee Cream Ale!
@@kstarler A true Rochesterian!
That's the Riverway to go!
"Let's make some slaw while the chicken cooks."
"Okay so first, cut up the cabbage and chill it for four hours"
key phrase 1-4 hours lol but I get 🤣
I'm still "cooking" a recipe the website said takes 45-60 mins, and I started it last week
Yep. Prep time differs by the individual based on experience and planning ahead. Sure, chopping a cabbage takes
The math ain’t math’n
It's easy, just use time slow magic on the pan while you chop and chill the cabbage
FINALLY a basics at last
This is like the 500th time I've watched Babish make homemade mayoniase, and yet it never, ever fails to be unbelievably satisfying to watch.
vegetable or canola .. eugh
@@ijustwannaleaveacommentony6511avocado: yum!
@@higginswalsan for cooking, sure. and butter.
but for mayo why not olive oil .. ? every time i see someone, esp babish, say vegetable or canola i puke a bit. and that "non stick spray" uuuggghh
@@ijustwannaleaveacommentony6511 you’re right Olive oil is objectively best for mayo, I just default to avocado oil because olive oil costs too much for me to make it with lol
Canola and vegetable are terrible. They always taste rancid to me even if it’s a brand new bottle
@@higginswalsan agreed. and soy or corn, too.
i think groundnut/peanut might be fine though
The return of a legendary series 🎉 We missed you Andy
BASICS IS BACK!!! :)
Yeah, it's great to hear his voice again!
4:16 Not sure about that math there boss. If the grates are 100 degrees hotter than the gauge, 325 on the gauge means 425 on the grill, ie 200 degrees hotter than you wanted.
Yeah I noticed this too, he added 100 degrees instead of subtracting. Should be 125 on gauge if you want the grates to be 225. But this low of a temp is probably going to be difficult to maintain
I just rewatched this part 5 times with a very confused look on my face.
I was losing my mind over this I hope it's corrected
Imagine misspeaking in a youtube video, can't believe babish would stoop so low /s
Yeah had this same thought.
Make extra sure that the foil you use is heavy heavy duty (many will say "BBQ" on them) or use one of those take out foil containers you get at the store, otherwise those grill grates will burn right through them and consume the pellets into flame.
The Music of basics with babish is the most comforting and cozy soundtrack i can think of.
Yes!!! Lord Babish blesses us with a Basics at long last! Rejoice!
Loving seeing the return of the basics with babish format and also just wanted to plug that I love the theme music so much! It's honestly kind of relaxing.
The fact that this episode is sponsored by ButcherBox right as I was about to watch the new season of The Boys is way too fitting, I love it.
Oh no. I'm sorry...
Oh, thanks for reminding me that The Boys is (are?) back with new shows. I've missed it!
I love a classic Basics episode, the calming tones of Andrew’s voice are lovely and make the more chaotic episodes of Botched even funnier!
Probably the best comeback series on TH-cam in history, the basics series has a special spot in our hearts when Babish introduces to us different foods in the Culinary Universe. The best content of Babish’s videos is Rochester, tiny whisks and the one that has been in almost every Babish video, kosher salt.
Amazing return to form, this was a fantastic episode and I can’t wait to make this. Thank you Andrew!!
I've been getting into making more home cooked meals this summer and I'm grateful that Babish taught me how to butterfly and get the meat off a chicken. Something about that extra bit of hands-on activity with cuts of meat is just satisfying
The Why's of cooking of why I keep coming back to Basic's. Welcome back Andrew
Basics*
Whys*
I learned that mayo method from Kenji Lopez-Alt and it truly is amazing. Similar technique for hollandaise!
I tried your mayo recipe when you first showed it. Thank you.
Hand blenders are one gadget I never want to do without.
glad to have you back babish, we missed you man.
“Rochester cause” love the shout out
I regularly watch several different cooking hosts on TH-cam. On some channels, the hosts are loud and in your face, and some who use that approach do pull it off well. That said, I really enjoy the more laid back approach Babish uses, keeping the focus on the food, while tossing in the occasional bit of dry humour.
10/10 for an episode of basics
'without a recipe' but makes a video on it turning it into a recipe. You cannot escape big recipe™
Absolutely perfect, yet another conspiracy.
"One often meets his destiny on the road he takes to avoid it."
Classic Babish voice-over vid, this is why I'm subbed. Love it! Also, I'm so tired of everybody on Youbtube stumbling over pronouncing Worcestershire sauce, but I laughed out loud at Rochester sauce. Well played.
Im slowly getting myself back in the kitchen after some busy college semesters so Im taking this return of Basics as a sign to really claw back in there. Great as always Babish!
Yum. Gotta get me some of that "Rochester Sauce."
It’s only found in Upstate New York or Minnesota
I gotta teach you the Texas dry rub methods...
You might want to edit the audio about the temperature gauge. You said the temp at the grate is HIGHER than at the gauge, and then said you want the grate temp to be 225F, so the gauge should read 325F. That's contradictory. The correct thing to say is that the temp at the gauge is hotter than at the grate, since the gauge is in the lid, and hot air rises.
You might want to stop being a nerd
No, OP was right to point it out; It’s confusing.
@@gnothisauton2116 Thank you. Andrew seems like someone who wouldn't want confuse his fans.
He probably misspoke
@@leepicgaymer5464 Yes, I'm sure he did. We all do that, from time to time. I just suggested that he might want to fix it.
As some one who worked in a bbq restaurant for lots of years, this is a solid blue print. However i gotta try that slaw with the brine, that looks revolutionary.
Bro finally. Ngl I was thinking about unsubbing so it’s nice to see things go back to basics, literally
First time I’ve watched in a while I can’t stand Alvin
Hope you're doing better now Babish. Love you dude.
why is he uploading on alvin's channel now
Right!! I didn't subscribe to see Alvin🙄
@@leonslights3324 Alvin is the only thing keeping this channel afloat tbh.
@@Anthony-fc4jl the only thing that he adds to this channel is a more frequent upload schedule
@@Anthony-fc4jlSo no issue for him to go off and start his own channel then.
He has his own channel that he post on like once every year and a half
An excellent example of grilled chicken! Thanks!
I used your ribwich recipe for some lamb ribs and they turned out amazing
This one's great! Thank you, Andrew!
Yes, more Andrew!!
4:18 did you not say that backwards?
I was thinking this too. Thankfully the video shows the grill temp. 225 on grill temp gauge, 325 at the grates. This is why people burn stuff so commonly on grills, lol.
loved this video, perfect timing for fathers day too!
Make the aged pheasant from Shogun!
Old school video ❗️ YES‼️
This is exactly how I started smoking and it works awesome. I did it for years til I wento a Weber charcoal smoker then a pellet smoker but still do it if I don't feel like digging either of those out
Yay basics is back! I missed this series!
I'm not a fan of coleslaw but yours sounds amazing I'ma try it at somepoint
SlAaAaaaw
Refined olive oil or avocado oil are preferable to vegetable/canola
Looks delicious can't wait to try some
Looks amazing 😋😋😋😋
Getting back to basics! Really hope to see more.
That looks delicious 🤤 🤩
Great! 💪 Big greetings and respect from Bonsai Kitchen team. 🍴🔥🧑🍳
Grated onion is a great hack too for tang
That looks fabulous! Thank you!!
Last time I was this early Babish had a recipe
It is nice that Alvin lets you be in a video every once in a while Guardian.
Don't you have Crucible matches to oversee?
Great to see you again! I hope you're doing alright. Stay well.
Babish, PLEASE can you rate different kinds of dill pickle brands!??
Super awesome to see you back teaching me the basics, Andrew.
Finally, he cooks again
Im crying tears of lump charcoal. Also
Holy what I thought this channel was just Alvin now?!?!?
100% Rochester sauce
Glad to see babish back, was wondering if he's tired on making videos and passing on the torch
I think he's taking it easy after all the stuff that happened to him.
Looks lush🤤
Day 207 of petitioning Babish/Alvin to make the Triple Fried Egg Sandwich with Chilli Sauce and Chutney from Red Dwarf. And that chicken looks freakin divine. Thank you.
And chicken chasseur in a stool bucket
Keep up the great work!!!
hey andrew i love your stuff but id love it if you could include alternatives to plastic wrap especially for stuff that forms a skin, i know tea towels work but often find skins forming on stuff such as dough and custards whats a way to avoid this without plastic and can you include those ways going forward in your videos
Amazing content babish
I miss these videos where is just Babish
Someone please tell me the name of the background music. It's very peaceful and chill.
I see you with the SWAD bulk spices 😎
Was the color filtering for the intro changed since the last video? Looks a bit better
As basic as it may be, I feel like everyone needs to learn how to do BBQ chicken. The outside can be delicious, but the meat tastes like water.
I love brining chicken, ESPECIALLY for barbeque. If I have time, I do a wet brine, as the cooking environment tends to dry out the meat.
Inject bbq sauce into the bird
WOOOOO more babish
Rochester sauce??? Did I hear that right? Farmed and bottled in Rochester?? 😂
Ooh that’s so yummy!! I love barbecue chicken!!!
Rochester sauce! Hey! Hey! Did you hear? He said the name of the town we are from, and he is from! Rochester... And sauce.
Looks delicious 😋 🤤❤️👍👍
Make sure to check the temp with a meat thermometer. Depending on the cut of chicken and thickness, it may take a little longer. Babish pro tip.
hows buckwheat the cat doing?
We need that kitty it's own channel
Where do you think the wings came from
hes dead
@christophertidwell2422 the cat murdering birds?
Mayor of New York
More of this please.
Love this!!
I am not a barbecue-er, but I’ve heard wire brushes are not recommended for cleaning since the bristles can break off and then end up in you
I have a suggestion, Dexter’s laboratory, try making Koosie’s Pai-Pai wrap.
Never been this early to your videos. Love your stuff always! It's my happy place. :)
Great vid. Definitely makes you think.
Babish should make a series called Birds with Babish
Finally, actual barbecue chicken.
Amazing how many restaurants these days think that barbecue chicken is deep fried chicken covered in barbecue sauce. It isn't.
You should make the turkey dinner from norbit
Sweet, this is now going to be dinner tonight
Same here. DoorDash bbq chicken delivered to me!
Rochester sauce? (I'm stealing that.)
Please post more. ❤❤❤❤❤
I love a talk I had with a black American, telling me that there is no true recipe for barbecue as long as you follow simple rules
Love seeing the fake fans absolutely seething over the fact Babish doesn’t make as many of his classic vids on his channel anymore as if he hasn’t been doing that for literal years, mostly without his own professional team in the past
Let the man rest bro, it’s his channel and he can do what he wants with it. It’s also great for him to allow his other fellow chefs to have spotlight and showcase their talents.
Brining the cabbage also helps break down the waxy outer layer. Which should help the coleslaw actually digest, and not be a bottle brush for your colon!
At least that's what i have always been told. I am sure someone will correct me if i am wrong!
THIS IS WHY I SUBSCRIBED.
wow great😋
I’m 80% Cajun on both sides of my family and I’ve never heard of Cajun Slaw and I have to Mac & Cheese with my Barbecue chicken
The grilled chicken looks delicious, my liver moves hungry and crave to eat chicken
Your dry rub, minus the sugar and rosemary, is my taco seasoning 😆
I don't usually do a dry rub when I'm "seasoning a taco" but to each their own.
Botched by Babish idea: Trying your hands at various regional BBQ styles to see how they compare to this not-recipe