A beautifully sinful amount of cheese, luxuriously savory sauce and charcoal-grilled chicken? Oh my. Why didn't I see this a year ago? Thank you for making a delicious new version of chicken parm. Can't wait to try it! I love your cooking and videos. Keep it up my friend.
The Weber Kettle series is my absolute favorite! You have inspired me to buy a kettle and smoke with it. Made pulled pork a few weeks back and it was great!
Just tried this tonight. Could only get regular bacon and non-smoked mozzarella, and I used crushed tomatoes and opted for some brown sugar, but we followed everything else. Absolutely amazing. No leftovers.
Been watching for a couple of years now and your channel Brad is the only channel I’ve subscribed to that i consistently have to watch honestly the best cooking channel hands down thank you👌👍
I’m a hobby pizzaiolo…here’s the deal with mozzarella. Fresh (high-moisture) mozzarella is for neopolitan pizza or caprese salads. For low-moisture mozzarella, any of the whole milk brands work. For the pull, grande mozzarella is best. They have it at Gordon’s Food Serivice. You have to buy 5lbs, but it freezes and it’s worth it. They shred it, but don’t use cellulose, so it’s all good.
I made something similar to this a few weeks ago, to add a crunch i toasted some panko bread crumbs in a pan with some olive oil til golden brown and crispy.
If you find your sauce is to be bitter and in the need sweetness include carrots also omit the or oregano. When using San marzano tomatoes hand crushed the tomatoes get rid of all the seeds. Also locatelli Romano is the superior cheese than any parmesan you're going to buy.
I bought a Kettle but I can’t buy Fogo charcoal in Sydney. Looking at some Brazilian charcoal instead. Firing up the pit tomorrow. It’s gunna be a warm one 😜👍
You didn't add enough cheese! Kidding....BTW...tell us a bit about that hot plate you used when making the tomato sauce...looks like something I'd like to purchase! As always, a great video! Did I see some smoke coming out of the offset?
You ever make this again use sliced provolone...but put ground up pork rinds under the cheese...then melt...may sound dumb...but you will get the great grilled flavor and a surprise crunch under the cheese
Kenji Lopez-Alt did this a little while back on a gas grill, and I make it frequently. He adds toasted breadcrumbs the same time as the cheese to bring the crunch back. I’m going to need to try your sauce though.
I am really glad I found your channel. I love the videos on the different type of sausages and recopies that you have posted. I am learning a lot of secrets that I would not have learned elsewhere. I am also debating on buying a offset smoker sometime next year and yours is on the list of candidates. Very entertaining and I think you are a gift to the rest of us.
Best bbq channel by far. Can we get a dove recipe?? Season is just starting and i know some first time hunters would like to see how they can male the best dove!
Love your videos. Love your energy! Question about a piece of your equipment, though. What is the cooking plate that you use that you use on your tabletop?
ive got two smaller webers, the tiny little smokey joe 14inch and a larger 18inch one that i use for smoking smaller meals, like steaks or chicken wings. they work great.
@@larsvegas1505 yeah i know, need to bite the bullet and get a bigger one....eventually ill go for broke and get the 26! all that being said though they really do work great for being that small a size.
That is definitely a new twist on an old classic! I like this. I like it a lot! Throw on a grinder roll from Arthur Ave. or over spaghetti.... home run.
To keep chicken breast moist, do a dry brine of half salt , and half sugar. Wrap in plastic wrap. Put in a bowl and refrigerate for several hours. Rinse. Pat dry and cook. You won't believe the difference.
Made this recipe last night for the fam. The kids said "they hated it" basically the same as a 5 star review and asked for it to be a weekly repeat. Great job
Honestly, was fully prepared to watch you make fresh homemade pasta. I love making pasta, love the process of thinning out the dough and then cutting into pasta strips.
Over at my place we grill a decent amount of chicken breast when it's used as the prominent protein in a dish. Chicken breast otherwise is just boring without exciting methods of prep. Heck when you grill it, even makes rabbit food tasty (think grilled chicken Caesar salad) or for meal prep we'll get a good grill sear on some chicken prior to tossing it into the pressure cooker. This tends to add some really great complexity to otherwise "dump n go" style dishes.
New to the channel but have you done a comparison between farm raised pigs and feral pig? Like top end pork shoulder vs feral hog shoulder. Being in Texas feral hog should be easy to acquire. Great channel and keep pumping out content!!
The rooster joke was world class haha
Love the way he cookes
Yeah...was hilarious. My 7 year old daughter was watching with me "What does that mean?". :-O Haha.
What is the time on the joke?
@@mikefugett9250 6:41
Almost spit out my burrito lol 💀
A beautifully sinful amount of cheese, luxuriously savory sauce and charcoal-grilled chicken? Oh my. Why didn't I see this a year ago? Thank you for making a delicious new version of chicken parm. Can't wait to try it! I love your cooking and videos. Keep it up my friend.
The random items in the knife roll get me everytime!
The Weber Kettle series is my absolute favorite! You have inspired me to buy a kettle and smoke with it. Made pulled pork a few weeks back and it was great!
Just tried this tonight. Could only get regular bacon and non-smoked mozzarella, and I used crushed tomatoes and opted for some brown sugar, but we followed everything else. Absolutely amazing. No leftovers.
Saw this and made it this evening. I cheated and used pre made sauce. Huge hit with the family. Great idea Brad! Thanks!
Dude... The best I have ever had. Love the commentary as well. Fantastic!!!!
I meant FANTASTEIC
Going to make that for my brother on saturday for his birthday. He's in the hospital. He can't have any breading! Looks amazing.
Been watching for a couple of years now and your channel Brad is the only channel I’ve subscribed to that i consistently have to watch honestly the best cooking channel hands down thank you👌👍
Ok I have been catching how you put different things in your knife pouch 😂 You are so entertaining and fun to watch 👍🏻
I love the Weber kettle series. I’m definitely gonna give this a try. You just keep knocking it out of the park! Thank you
I’m a hobby pizzaiolo…here’s the deal with mozzarella. Fresh (high-moisture) mozzarella is for neopolitan pizza or caprese salads. For low-moisture mozzarella, any of the whole milk brands work. For the pull, grande mozzarella is best. They have it at Gordon’s Food Serivice. You have to buy 5lbs, but it freezes and it’s worth it. They shred it, but don’t use cellulose, so it’s all good.
Awesome as always! Would love a video on making homemade pancetta
th-cam.com/users/cuoredicioccolatosearch?query=pancetta
Made this tonight. Best Italian meal in memory.
Love your content. “Unless your a rooster” LOL.
How the hell do you cook on a wood surface? Induction? Everything looks great as usual!
This is what I came to find an answer to. No answer so far!
Same
Would love to know!
Same!
He had to have used a blow torch to heat up the steel but cut that part out Of the video
Love the Weber Kettle series...keep 'em coming!
Haha, the rooster joke made me chuckle
Definitely loving the crocs and sox you have on
can someone please explain to me the magic of the little chud stovetop burner that he places on the table that somehow heats up his pan.
Rocking those Safety Crocs! And just the right amount of cheese.
I've made grilled chicken parm quite a lite for the family. They actually preferred grilled over fried.
What a way to start the day!!!
Please do a “ALL DRESSED POTATO CHIP” recipe!!!
I added balsamic glaze over mine and it took it to the next level !!
Do a Texas brisket chili! It might not be cold enough outside for it now, but I’ll be looking forward to it soon.
Sounds good
I'm cooking this for mothers day, adding a slice of bacon on each breast too
I made something similar to this a few weeks ago, to add a crunch i toasted some panko bread crumbs in a pan with some olive oil til golden brown and crispy.
Definitely have to give this a try
If you find your sauce is to be bitter and in the need sweetness include carrots also omit the or oregano. When using San marzano tomatoes hand crushed the tomatoes get rid of all the seeds. Also locatelli Romano is the superior cheese than any parmesan you're going to buy.
If you have it I would use red wine instead of adding water to the sauce when it starts looking dry. Red wine is phenomenal in a pasta/marinara sauce
I agree. I would deglaze the pan with wine after cooking the onions and garlic. Great recipe Brad! I think this will work with venison or beef also.
looks good..tho i prefer red wine marinara, takes a lil longer but tastes amazing..i use fresh mozz and shaved parm, browns up nicely
I bought a Kettle but I can’t buy Fogo charcoal in Sydney. Looking at some Brazilian charcoal instead. Firing up the pit tomorrow. It’s gunna be a warm one 😜👍
This recipe is insane! Made it this week after not being able to get it off my mind. The Pancetta Marinara & Smoked Mozzarella killed it!
Made this the other night. Instantly in my top 5 favourite dinners. The family raved about it too. Thanks Bradley!
Gonna try making this later this week
You didn't add enough cheese! Kidding....BTW...tell us a bit about that hot plate you used when making the tomato sauce...looks like something I'd like to purchase! As always, a great video! Did I see some smoke coming out of the offset?
Love the new random items in the knife satchel !! Keep up the great content man! Cheers
Going out tomorrow picking up the exact Weber and SNS and going to try to recreate your Weber series dishes…..
You ever make this again use sliced provolone...but put ground up pork rinds under the cheese...then melt...may sound dumb...but you will get the great grilled flavor and a surprise crunch under the cheese
Love this! Thanks so much for sharing.
Box grater..I call mine the knuckle buster 5000!
Kenji Lopez-Alt did this a little while back on a gas grill, and I make it frequently. He adds toasted breadcrumbs the same time as the cheese to bring the crunch back. I’m going to need to try your sauce though.
Looks so good! Sprinkle some crispy bacon/pancetta and some cheese crisps on top for some crunch.
WOW !! MOUTH WATERING ...
Making this today. Thank you sir. Tallow and stock videos....COMING UP!!!
I am really glad I found your channel. I love the videos on the different type of sausages and recopies that you have posted. I am learning a lot of secrets that I would not have learned elsewhere. I am also debating on buying a offset smoker sometime next year and yours is on the list of candidates. Very entertaining and I think you are a gift to the rest of us.
Best bbq channel by far. Can we get a dove recipe?? Season is just starting and i know some first time hunters would like to see how they can male the best dove!
Love your videos. Love your energy! Question about a piece of your equipment, though. What is the cooking plate that you use that you use on your tabletop?
ive got two smaller webers, the tiny little smokey joe 14inch and a larger 18inch one that i use for smoking smaller meals, like steaks or chicken wings. they work great.
Would reccomend getting a 22'' for ur next bbq, its definatly the best u can get value/money wize.
@@larsvegas1505 yeah i know, need to bite the bullet and get a bigger one....eventually ill go for broke and get the 26! all that being said though they really do work great for being that small a size.
Nice little twist on a classic. Love it. 🍻
That is definitely a new twist on an old classic! I like this. I like it a lot! Throw on a grinder roll from Arthur Ave. or over spaghetti.... home run.
To keep chicken breast moist, do a dry brine of half salt , and half sugar. Wrap in plastic wrap. Put in a bowl and refrigerate for several hours. Rinse. Pat dry and cook. You won't believe the difference.
can you do a cleaning video on how you clean your chopping board table?
Gonna have to try this wonder how it holds up for a lunch meal prep
Made this recipe last night for the fam. The kids said "they hated it" basically the same as a 5 star review and asked for it to be a weekly repeat. Great job
That's a serious endorsement!
Dude, when you pulled the lid off the Weber and all that melted yummy goodness, OMG🤤
this one is it.... you are now a chef power house
Another classic one bradly that’s for the idea
I was in need for more charcoal. I see you use FOGO, so I'm giving it a try.
Def gonna try that.
Honestly, was fully prepared to watch you make fresh homemade pasta. I love making pasta, love the process of thinning out the dough and then cutting into pasta strips.
Over at my place we grill a decent amount of chicken breast when it's used as the prominent protein in a dish. Chicken breast otherwise is just boring without exciting methods of prep. Heck when you grill it, even makes rabbit food tasty (think grilled chicken Caesar salad) or for meal prep we'll get a good grill sear on some chicken prior to tossing it into the pressure cooker. This tends to add some really great complexity to otherwise "dump n go" style dishes.
imma remember and steal that rooster quip lol good one
I do believe I will try that looks dang good
What disc shaped object is it you toss on your cutting board to saute/heat veggies/sauces in a frying pan?
New to the channel but have you done a comparison between farm raised pigs and feral pig? Like top end pork shoulder vs feral hog shoulder. Being in Texas feral hog should be easy to acquire. Great channel and keep pumping out content!!
Can you come up with something to do with a London Broil. Great videos waiting on at press!!
Went with the white crocs for todays vid. Cant miss with the classic white. Lol
Why have I never thought of this !!!🤯🤯 but if it’s a weeknight meal I’m gonna use store bought sauce lol
Perfect for us low carbers!
Made it tonight and the wife said it’s a keeper…thanks!
I'm totally doing this. Great work Bradley
I’ve been wondering for a while now with that Cast Iron thing is that goes underneath the skillet and is used to heat.
Me too
LOVE the Weber kettle series ❤
6:45 Rooster- classic
Great crocs!
Just wondering if you washed that board before you put the cooked chicken on it.
Dang man!!!! I’m gonna try this one soon. Well done 👍👍👍
Finally! I'm no longer the only one I've heard call that a chicken boob. I thought I was alone.
I have been watching 20-30 vids and can't figure out what that disc you're cooking on is, why it gets hot, and why it doesn't burn the table.
What's that little thing he put the pan on to fry up the bacon and onions?
That looks wicked sweet! I will have to try.
That black chud grill thing under the pan. Do you just leave it in the fire to get it hot ?
What do you use to clean your board with in between takes with raw meat? You're the best bbq'er on TH-cam btw
love the crocs dude!! :) oh, and the video was awesome! thanks for sharing :)
Thats amazing. I'm doing it tomorrow
I have 1 word for you. Unfreaking deliciously beautiful piece of chicken parm!!!
Gonna make this for "date night".
What does he throw under the pan outdoors to cook it? Is it a burner of some sort??
Chud, your video content is AH-MA-ZINGGGGGGGGG I look forward to watching them, daily lol😊
This dude don't Miss
How about a smoked pizza?
MMMMMM IM GONNA MAKE THIS!!!!!! THAT SAUCE LOOKS FIYA!!!
How are you cooking on the chopping block? Was it a heated cast iron plate?
LOVE this type of content from you. Please keep it coming!
What is that “burner” you are cooking your sauce on? It always perplexes me. I need to know!
awesome recipe but it looks like you were cooking the sauce on The cutting board did I miss something?
Wow that looks awesome I can tell you are a professional
That looks amazing.
I have learned so much from you