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Reccomend a good cooking program

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  • JCGrill
    Club Member
    • Mar 2017
    • 1728
    • Minneapolis / St Paul burbs
    • Charcoal - 22" Weber Kettle
      Gas - Saber
      Smoker - Green Mountain Daniel Boone
      Portable - Charbroil Tabletop Propane Grill

    #16
    Not Another Cooking Show on YouTube.

    Comment


    • Attjack
      Attjack commented
      Editing a comment
      Yeah, that's a cool show.
  • kenrobin
    Charter Member
    • Jun 2015
    • 354
    • San Francisco Bay Area
    • Cookers
      - 18" Weber Smokey Mountain (2000)
      - Weber Genesis EP-310 (2013-2015)
      - 22.5" Weber Master Touch (2015)
      - Traeger Pro Tailgater (2015)
      - Mak 1 Star General w/ wi-fi (2016)

      Thermostats
      - ThermaQ
      - Thermapen
      - ChefAlarm
      - DOT
      - iGrill2

    #17
    Malcolm Reed's How To BBQ Right YouTube channel is the one that I most often frequent. I also like Harry Soo's Slap Yo Daddy BBQ channel & I took his BBQ class last year as a birthday present to myself.

    Comment

    • parkerj2
      Former Member
      • Aug 2016
      • 115

      #18
      I would also suggest Pepin's book - "the new complete techniques".

      Comment

      • Murdy
        Club Member
        • May 2018
        • 464
        • North-Central Illinois

        #19
        Anybody watched "salt fat acid heat" yet. I haven't but see its available on Prime.

        I always liked Batali's show, but don't run across it much anymore.

        Comment


        • parkerj2
          parkerj2 commented
          Editing a comment
          TBH don't waste your time with the show. ZERO instruction. the Book, however....amazing. learned a lot. helps you leave recipes behind and cook yourself.

        • Attjack
          Attjack commented
          Editing a comment
          Started watching and reading.

        • Potkettleblack
          Potkettleblack commented
          Editing a comment
          Loved Fat. Liked Salt. Enjoyed Acid. They lost me in Heat. Between the butcher’s nonsense and the steak at Chez Panisse, I was out, though the Tahdig was interesting.
      • MBMorgan
        Club Member
        • Sep 2015
        • 6191
        • Colorado
        • > Weber Genesis EP-330
          > Grilla Grills Original Grilla (OG) pellet smoker
          > Pit Barrel Cooker (gone to a new home)
          > WeberQ 2000 (on "loan" to a relative)
          > Old Smokey Electric (for chickens mostly - when it's too nasty out
          to fiddle with a more capable cooker)
          > Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
          > Thermoworks Smoke
          > 3 Thermoworks Chef Alarms
          > Thermoworks Thermapen
          > Thermoworks IR-GUN-S
          > Anova sous vide circulator
          > Searzall torch
          > BBQ Guru Rib Ring

          > Favorite Beer: Guinness Extra Stout, Fat Tire, Anchor Steam, or Alaskan Amber
          > Favorite Wine: Klinker Brick Old Ghost Zinfandel or Matetic Corralillo Winemaker's Blend
          > Favorite Whiskey: Balvenie Double Wood Scotch or Jameson Irish

        #20
        We cut the cord several years ago and have either been streaming content via Roku or using an antenna (and DVR that works with it) for everything we watch these days.

        Using the antenna, we have two PBS/CreateTV stations here in the Denver area on which virtually every chef mentioned in this thread can still be watched (and thanks to the antenna DVR, whenever we want). Can't say that I miss either cable or satellite at all.

        Comment


        • Attjack
          Attjack commented
          Editing a comment
          Yeah, same here. I bought one of those Roku Ultras recently and really like it. The PBS app gives you access to a lot of previous content without an OTA DVR. If you haven't already spend a few searching through the cooking channels and add them to your favorites. AmazingRibs should have one someday.

          The only thing keeping cable alive is live sports.
      • fracmeister
        Founding Member
        • Jul 2014
        • 1239
        • Sprang, TX
        • Dances with lemmings

          (and smokes on a Yoder 640, raises bees and shoots a .408 WIndrunner) "come la notte i furti miei seconda"

        #21
        Barefoot COntessa ---but then again I have a little crush on Ina G

        Comment

        • Potkettleblack
          Club Member
          • Jun 2016
          • 1961
          • Beautiful Downtown Berwyn
          • Grill: Grilla Original / Weber Genesis EP-330 / OK Joe Bronco Drum
            Thermometers: Thermapen / iGrill 2 / Fireboard
            For Smoke: Chunks / Pellet Tube / Mo Pouch
            Sous Vide: Joule / Nomiku WiFi (RIP Nomiku)
            Disqus: Le Chef - (something something something) - it changes

          #22
          I’m enjoying Steven Raichlen’s Project Smoke, as much for his MCS inducing array of cookers as his occasionally robotic delivery. Wife seems to like his very nonsense free approach.

          A thing I’ve picked up from Steve is that you really don’t have to do anything in one set way to get a good result. I dunno that I didn’t know that before, but maybe I’d forgotten it over the years. Sure, reverse sear is the best. But straight turn and burn works well, as does a traditional front sear. Steve does a lot of things differently and still shows great results. I’m good with that.

          Comment


          • Attjack
            Attjack commented
            Editing a comment
            I like his shows too and I agree for instance you can make a hell of a chicken on a rotisserie as well as a kettle or kamado or what have you. In regard to the reverse sear, I like it on a BBQ but no way am I going to do that with a thick steak indoors on a cast iron pan. I'm going to sear the hell out of it and then drop it into a hot oven.
        • JeffJ
          Charter Member
          • Feb 2015
          • 2409
          • Michigan
          • Jeff

          #23
          If you like creative dishes cooked outdoors BBQ Pit Boys on Youtube is pretty good. Those guys crack me up.

          Comment

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          Meat-Up in Memphis 2021

          WE'RE SELLING OUT FAST! Less than 10 seats available. Secure your spot by booking now!
          Click here for details. (https://amazingribs.com/memphis)
          See more
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