I don't know who showed you how to "smoke" meat, but you didn't smoke anything, all you did was add steam/moisture to your heat. To smoke anything, your chips or wood chunks can be wet or damp to start, but not sitting in water. Those chips need to dry out, so they will smolder, and "smoke" your food.
It just seems to me that wood chips in water are making steam not smoke. The smoke needs to be released from the wood with direct heat. I soak mine then take them out of the water, put them in a foil pouch and punch holes in the pouch.
@@AncientCreature-i2o This man has recently had a stroke. It's sad but yep, absolutely not a role model, and regardless of calories this stuff has negative long-term effects.
@@alexsircus368 people with no lives just need to come leave angry comments because they are so sad. They are trolls who have never made a bacon explosion
Guys! Get over it! He's not contradicting his own words, he's saying be patient about the taking the 'thermostat out so the liquid doesn't gush out (important), then as he's cutting it, says, "I can't wait!" That's a comparison/contrast, not a comparison/comparison!
This is one piece of American cooking.....!!! This has nothing to do with real cooking or even remotely with genuine food but wow...... what a treat....!!!
This reminds me of the Bacon Fire Bomb by DJ BBQ, except that is filled with diced vegetables, I definitely recommend that one instead of this heart attack
You cant get smoke from the wood chips if theyre floating in water. You soak them, and then make a foil pouch and then put them right on the flame. You CAN use a water pan for steam, it can help keep the meat moist, but I've never noticed much difference either way
Haha, you got lucky there. You should never sprinkle any kind of powder near an open flame like you did with the seasoning on the grill. It doesn't really matter what the powder is, but doing so puts you in danger of a serious flame-up. Even take something like flour and sprinkle it over a flame and you'll get a huge whoosh of flame. Tiny particles spread out in the air like that is how they create fuel-air explosions (although obviously on a much larger scale). Anyhow, that being said, I have a couple questions if anybody is still coming across this video... would doing this on a grill like this actually be 'smoking'? It looks to me like you might end up steaming it... Also, what would happen if you deep fried this?
+Dustin Rodriguez When my husband and I made a similar dish (I think it's called a Pork Bomb?), we used wood chips and a charcoal grill. However, we soaked our wood chips for a few hours in advance and then put them directly in with the coals. We didn't keep them in a pot of water on the grill. It did end up smoking it nicely. We use that method for "smoking" a lot of meats and it results in a nice pink smoke ring.
Should have rolled the sausage on a strip of cellophane before transferring it to the bacon. Much easier. Aside from that. I should wait before i attempt to make that. I might kill me :P
Wood chips IN water makes steam. You want dry chips over fire, for smoke, separate from a pan of water or juice for steam moisture. Other than that, Love your show. Just found it today.
Hey Jack! Nice show! I just happened along you accidentally via the side bar suggestions and I'm so glad I did. I subscribed and can't wait to see more of you, you're hilarious!
The Heart Explosion
pumastp98 Exactly what I was thinking!
Consumable heart attack
Lol
The chest pain explosion
Checking in 7 years later to report news of a latest literal heart attack 😢
You should name this the last meal.
Did he really use italian sausage in this thing? God, the sodium content is probably in the 5 digit range.
I'd call this masterpiece the widowmaker.
Keyser Soze tf 😂
@@dubbie17 It almost was the widowmaker, pretty sure this is what caused jack to have his stroke.
@@theeeves which one? Lmao
this is the most opposite of a vegetarian meal ive ever seen
Potato Guy you’ve obviously never seen epic meal time
Good
The opposite of anything I would consider eating if I felt like existing afterwards
I don't know who showed you how to "smoke" meat, but you didn't smoke anything, all you did was add steam/moisture to your heat. To smoke anything, your chips or wood chunks can be wet or damp to start, but not sitting in water. Those chips need to dry out, so they will smolder, and "smoke" your food.
lol
The center is cooked bacon, yet he uses a thermometer, but when it's raw chicken he doesn't even try.
you seriously have to take a commercial break to advertise your own sauces????? just mention it in the video
Commit not alive
@WeirdozChannel young comment right herw
let the man be!!!!
@@souljaboyfuneral no. there will be justice
@@GibsonGuitar44 ^^^
never pull out
let your juices stay in
my words
This was the best comment ive ever seen in my life.
OMG Hahaha
its also known as a heart attack log
Aaaand he had two strokes... I wonder why
4 now
I was STUNNED when he used that meat thermometer. Where was that when he was cooking chicken?!
“The Last Supper”
He did not just put cooked meat inside raw meat 🤦🏾♂️ good lord
It just seems to me that wood chips in water are making steam not smoke. The smoke needs to be released from the wood with direct heat. I soak mine then take them out of the water, put them in a foil pouch and punch holes in the pouch.
I bought his barbeque sauce it sauce it really did not taste that good I would just make your own sauce
youre just like jack lmao blaming the person instead of the product
You are a monster
I would disagree I had the sauce it was the best 4 real
@@marc-ue9un Jack made the product, why wouldn't you blame him?
@@marc-ue9un He didnt? Or am I being trolled?
so this is the most elaborate troll ever??
I'm sickened yet curious
Why didn't you just use the foil to roll it like a big joint?
+Edmond Dantez yaa mon
Now that’s what I call a smoked bacon
jack doesn't use the devils lettuce
Interesting, you need to get rid of that ring on your finger before you touch food, especially raw meat. And the bangle.
Haha this guy's awesome. Shows you how to destroy your heart then tells you to put broccoli on the side to make it 'well balanced'.
Funny guy.
Just do about 20 minutes of cardio, like walking, and you'll be fine!
@@christophermichaelfuller5448 I don’t see Jack doing cardio
@@AncientCreature-i2o This man has recently had a stroke. It's sad but yep, absolutely not a role model, and regardless of calories this stuff has negative long-term effects.
Jack: That's a work of art isn't it.
Me: Don't push it jack
speedrunning the heart attack achievment
"Why is shear heart attack taking too long?"
He sounds so confident in everything he does, it's like he doesn't realise he's a complete fool
Relax this was pretty cool. Not all of his recipes are good but this one was dope. Stop being such a hater
@@alexsircus368 ya this recipe is cool but i don't think the hospital bills i will get after eating this will
He’s completely delusional
@@alexsircus368 people with no lives just need to come leave angry comments because they are so sad. They are trolls who have never made a bacon explosion
Yeah its the trolls fault only half of jacks body works anymore due to his strokes, not the food he eats constantly
Jack. "Always rest your meat, don't get impatient"
Jack 5 seconds later "I should of rested it longer but I just can't wait anymore"
Says don't be impatient then says I should of let it sit longer but I couldn't wait. Lmao seems legit
Leo Martinez Lmao he also used a fish slice to hold it down.
Leo Martinez One of my favorite quotes ever would fit here: "I don't practice what I preach cause I ain't the kind of man I'm preachin' to."
Guys! Get over it! He's not contradicting his own words, he's saying be patient about the taking the 'thermostat out so the liquid doesn't gush out (important), then as he's cutting it, says, "I can't wait!" That's a comparison/contrast, not a comparison/comparison!
Bay area buggs
11:45 is what the inside of Jack's arteries looks like!
Love the handling meat with a ring on action. Blleeeuurrgghhh.
"So what you wanna do is this, OK? I'm going to show you how to do it."
Followed by "I've never done this before"
As a Jew I don't think I should even be watching it there's so much pork.
and then bum! heart attack!
"I got the chips smokin'. Let's put the meat on."
- Jack Scalfani
What a great quote
Let your steak sit for 15-30 minutes? Jack 😂
It's great how your washer and dryer are in your kitchen...
Looks awesome, but it looks like a lot of salt added on top of already salty meat. I certainly try this but with less salt.
Mic Mathers way less salt and better seasonings lmao, I face Palmed when he said his sauce already had seasoning
if you survive, let me know.
Jack is king
Ur Sauces are vinegar and corn syrup
12:15 "There's so many flavours!" *names 3 flavours*
Heart attack, stroke and obesity
getting diabetes while watching *~*
This is one piece of American cooking.....!!!
This has nothing to do with real cooking or even remotely with genuine food but wow...... what a treat....!!!
Salmonella gusher
I love that the parody of Epic Mealtime has become a reality.
This reminds me of the Bacon Fire Bomb by DJ BBQ, except that is filled with diced vegetables, I definitely recommend that one instead of this heart attack
why do i do this to myself so late at night?
I really, really want Gordon Ramsay tasting this food
Looks delicious, but I don't want to die.
Harry L. Hamilton LOL!!!!!!!
Jack you made my day so much better
Let your meat rest 30 minutes??
Why do i look ur vids when im hungry
You cant get smoke from the wood chips if theyre floating in water. You soak them, and then make a foil pouch and then put them right on the flame. You CAN use a water pan for steam, it can help keep the meat moist, but I've never noticed much difference either way
I nevet thought the day would come where im watching a man weave bacon...
the intro is so lame that it is actually awesome.
that's a compliment
I watch these for entertainment not for cooking.
That 'sausage' stuff looks grim.
Why do you say this?
Cause it looks gross lol
no mature content? i'd say otherwise. hardcore food porn going on here.
So true, so very true. God I'm so hungry! Gimme gimme!
I wouldn't even hire this guy as the chef that prepares last meals for inmates on death row.
underrated comment
Americans...
...are spastic.
TickleMeElmo55
jealous non-american ;)
What-ever-you-are-icans...😂
Amazing that you gave credit to the originators of the recipe. No one ever does that anymore. Good on you, my friend.
He doesn’t anymore, he just steals the recipes now and half-asses them very poorly and always makes it a “double batch”, for obvious reasons
Dammit, there goes the juices.... 11:20
BEST SHOW EVER
I don’t know this jack fellow is. But this is the best cooking show of all time
"It's a heart attack on a plate! Haha!"
Somehow I think that heart attack is on its way, regardless of the bacon bomb.
How could you see so far into the future?
My boy is delusional.
Seriously
Why are people from 10 years ago giving this praise
oh my god i used to watch this channel but then i got another device and could not find it until 1-2 years later
That is truly american.
Haha, you got lucky there. You should never sprinkle any kind of powder near an open flame like you did with the seasoning on the grill. It doesn't really matter what the powder is, but doing so puts you in danger of a serious flame-up. Even take something like flour and sprinkle it over a flame and you'll get a huge whoosh of flame. Tiny particles spread out in the air like that is how they create fuel-air explosions (although obviously on a much larger scale).
Anyhow, that being said, I have a couple questions if anybody is still coming across this video... would doing this on a grill like this actually be 'smoking'? It looks to me like you might end up steaming it... Also, what would happen if you deep fried this?
+Dustin Rodriguez I know this is a late reply but I am pretty sure he said there was no flame on the side he was cooking on the grill.
+Dustin Rodriguez When my husband and I made a similar dish (I think it's called a Pork Bomb?), we used wood chips and a charcoal grill. However, we soaked our wood chips for a few hours in advance and then put them directly in with the coals. We didn't keep them in a pot of water on the grill. It did end up smoking it nicely. We use that method for "smoking" a lot of meats and it results in a nice pink smoke ring.
One of your best cooking shows Jack
You rule Jack, keep em coming.
I'll bet you he just took some recipe he liked and added some garlic or something random and calls it his sauce.
*dies from heart attack*
EXACTLY!
"Wow" now that looks good, I need to try this.
And all the vegetarians cried..... Then I smiled...
Very inefficient cooker, smh every vid I watch of you l, you never use your head, why not just roll it up using the tin foil?
ripppking Yeah, he's not the brightest star in the sky.
i love how u seperated the two pieces with a fish spatula lol
Your video helped inspire mine a a year ago! Thanks a lot for posting this!!
I can see people in the US splitting this during a date at the Cheescake Factory in a few years.
Still haven't seen it
Lmao "splitting"
Jack, why is shipping not free anymore?
im gunna try this, but my cardiologist says its a 3 month waiting period for a triple bypass, so im in the process of scheduling that now.
Needs custard
my grandpas a smoker will that work
Jesus is Lord.
No
Can't wait to prepare this - I'm starving.
Saw two video's of this guy. Already love him.
Should have rolled the sausage on a strip of cellophane before transferring it to the bacon. Much easier. Aside from that. I should wait before i attempt to make that. I might kill me :P
Looks good man. I like how you’re not a “professional,” but you experiment. Good stuff
great tip on cutting after a bit of wait.
The toilet explosion
So any posibility that you can ship some to the EU?
Im willing to try your bbq sauce!
me too.
I would try it too for a fair price!
Try Black Jack Smokey BBQ from Remia.
That's also a damn delicious BBQ sauce.
Moslim Broeder
I know, got those in my fridge
should ve just lifted the foil 8:00
Let it cool fully letting the grease solidify before cutting. Really good cold too.
LOVE LOVE ALL YOUR VIDEOS!!!!!!!
Do you sell your sauces and seasonings in local markets or just online/around your own neighborhoods ?
+Mohamed Abdulla best to get it online at our website. We ship straight to your door. thebestsauces.com
Cooking With Jack Show Thank you very much.
+Cooking With Jack Show do you ship to the Philippines?
Mohamed Abdulla he on da block erryday husslin dat sauce
Wood chips IN water makes steam. You want dry chips over fire, for smoke, separate from a pan of water or juice for steam moisture.
Other than that,
Love your show.
Just found it today.
Absolutely true. This method creates NO smoke.
That’s what my butt looks like when I open it
Hey Jack! Nice show! I just happened along you accidentally via the side bar suggestions and I'm so glad I did. I subscribed and can't wait to see more of you, you're hilarious!
that intro is just soo bad, i like the videos though
Damn man that looks so goooood I'm going to have to try this.
this is the first video i see of you fully doing but i sense some epic meal time vibe am i right or am i wrong i like what you're doing by the way
that reminds me of bacon wrapped meatloaf, and oh so good !
how about a redo with your new smoker ?
remind me next summer to do a Smoked Bacon Explosion. That would be awesome. Maple flavored pellets at that.
that sound awesome , can't wait :)
Cooking With Jack Show here's your reminder
+Cooking With Jack Show Reminder
+Cooking With Jack Show reminder