BBQ brisket and chicken made with liquid smoke
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Date: 2023-05-26
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Comments and reviews: 14
Owen
Wouldn't quite call the pink colour that nitrites give 'purely' cosmetic, and I'd probably be a little bit careful with recommending it as an ingredient that people just 'add a bit' of, for the health reasons you hinted on. Used improperly in its usual concentration I assume it wouldn't be difficult to hit dosages that would affect health. At least there are warning labels. I think
As for the flavour difference, That'd be like claiming salted pork belly has an identical flavour and keeps similarly to bacon definitely not the case. I also agree that a smoke ring is absolutely not an essential part of barbequed food, but it absolutely does contribute some distinctiveness and that's probably not the safest or best way to describe a shortcut to one. With a proper process a short cure with nitrite before rinsing excess could make for a super interesting and probably delicious experiment though
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Wouldn't quite call the pink colour that nitrites give 'purely' cosmetic, and I'd probably be a little bit careful with recommending it as an ingredient that people just 'add a bit' of, for the health reasons you hinted on. Used improperly in its usual concentration I assume it wouldn't be difficult to hit dosages that would affect health. At least there are warning labels. I think
As for the flavour difference, That'd be like claiming salted pork belly has an identical flavour and keeps similarly to bacon definitely not the case. I also agree that a smoke ring is absolutely not an essential part of barbequed food, but it absolutely does contribute some distinctiveness and that's probably not the safest or best way to describe a shortcut to one. With a proper process a short cure with nitrite before rinsing excess could make for a super interesting and probably delicious experiment though
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Brian
I already left a comment but it was in different regards. Because you brought up cancer causing methodologies in cooking twice this episode, I thought I'd bring aluminum foil wrapping to your attention. You may have already talked about this, but wrapping food in aluminum foil is cancerous; especially when penetrating it in a way that the metallic fibers could go into your food which you did when using the thermometer. You can flip a pan (that could accommodate the size of whatever you're cooking) upside-down to insulate the heat. Apologies if this is something you already know. Various cancers run in my family and my mother is a cancer researcher and a director of a nation-wide cancer study company whos sole job is to find what and where the cancerous cells are originating. If you can avoid it, Adam, stop using foil entirely for anything that you ingest.
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I already left a comment but it was in different regards. Because you brought up cancer causing methodologies in cooking twice this episode, I thought I'd bring aluminum foil wrapping to your attention. You may have already talked about this, but wrapping food in aluminum foil is cancerous; especially when penetrating it in a way that the metallic fibers could go into your food which you did when using the thermometer. You can flip a pan (that could accommodate the size of whatever you're cooking) upside-down to insulate the heat. Apologies if this is something you already know. Various cancers run in my family and my mother is a cancer researcher and a director of a nation-wide cancer study company whos sole job is to find what and where the cancerous cells are originating. If you can avoid it, Adam, stop using foil entirely for anything that you ingest.
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food
I absolutely love Adam's recipes and they are the only recipes i actually follow though i don't really like the new format. Feels as if there wasn't as much work put into them as the old format with the voice over. I know there is still a shitload of work put into devloping the recipe and everything it just bums me out when it dosen't seem like all of this work doesn't translate to a high quality shoot.
I absolutely love you and your recipes and you are the only reason i have confidence in the kitchen and I know you aren't going to stop shooting these kind of videos as it seems as if everyone else absolutely loves them I just wanted to tell you what I think about it. And who knows, maybe other people agree with me
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I absolutely love Adam's recipes and they are the only recipes i actually follow though i don't really like the new format. Feels as if there wasn't as much work put into them as the old format with the voice over. I know there is still a shitload of work put into devloping the recipe and everything it just bums me out when it dosen't seem like all of this work doesn't translate to a high quality shoot.
I absolutely love you and your recipes and you are the only reason i have confidence in the kitchen and I know you aren't going to stop shooting these kind of videos as it seems as if everyone else absolutely loves them I just wanted to tell you what I think about it. And who knows, maybe other people agree with me
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Flaming
Well done food for the privileged. Do you have any idea how much this now costs to make here in Australia?
We have more beef than people yet it is now unobtanium for everyday people so please dont be offended that I don't watch the entire video as it's pointless and I'm off to the soup kitchen to feed slop to elderly people who have been evicted from aged care facilities because they are not rich. Meanwhile our beef farmers are still moaning about the price of farming while taking millions to the bank.
The only smoking going on here is the crematorium.
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Well done food for the privileged. Do you have any idea how much this now costs to make here in Australia?
We have more beef than people yet it is now unobtanium for everyday people so please dont be offended that I don't watch the entire video as it's pointless and I'm off to the soup kitchen to feed slop to elderly people who have been evicted from aged care facilities because they are not rich. Meanwhile our beef farmers are still moaning about the price of farming while taking millions to the bank.
The only smoking going on here is the crematorium.
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Arkuos
Something I noticed about this video is that it feels much more like you're doing an experiment with the recipe, whereas most of your recipe video's are more recipe breakdowns. This video feels different from your normal ones, I like it; but I think if you're going to make more free-form feeling videos like this, you might want to classify them as Recipe Test or Recipe Experiment due to the different feel. Once again, I like this form of video, but it feels very different and I think making a distinction in the title may be a good idea.
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Something I noticed about this video is that it feels much more like you're doing an experiment with the recipe, whereas most of your recipe video's are more recipe breakdowns. This video feels different from your normal ones, I like it; but I think if you're going to make more free-form feeling videos like this, you might want to classify them as Recipe Test or Recipe Experiment due to the different feel. Once again, I like this form of video, but it feels very different and I think making a distinction in the title may be a good idea.
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kevin
as a diehard fan over the years i definitely notice the difference in the audio here
i'm not like, upset by it, im sure it saved some time and effort that adam got to spend with his family or working on other projects or whatever, instead of hemming and hawwing over which scenes to ADR
work life balance is important, hopefully folks don't mind
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as a diehard fan over the years i definitely notice the difference in the audio here
i'm not like, upset by it, im sure it saved some time and effort that adam got to spend with his family or working on other projects or whatever, instead of hemming and hawwing over which scenes to ADR
work life balance is important, hopefully folks don't mind
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Louk
Though I appreciate this stand and stir -approach, I do prefer the more scripted videos from before. I know that in the past you have asked for the audience s preference on such matters and I thought I d give mine. I still like this approach, but if you are trying to figure out what your audience prefers, this is my (pretty insignificant) opinion.
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Though I appreciate this stand and stir -approach, I do prefer the more scripted videos from before. I know that in the past you have asked for the audience s preference on such matters and I thought I d give mine. I still like this approach, but if you are trying to figure out what your audience prefers, this is my (pretty insignificant) opinion.
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Mike
I've been experimenting with liquid smoke for the past few years too. FWIW I've found that I prefer Wright's to Colgin. Wright's doesn't have added vinegar (so it is more versatile, and to me it tastes more like natural smoke. I've even tried adding it to scrambled eggs, tuna salad, and other random things, with (generally) great results.
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I've been experimenting with liquid smoke for the past few years too. FWIW I've found that I prefer Wright's to Colgin. Wright's doesn't have added vinegar (so it is more versatile, and to me it tastes more like natural smoke. I've even tried adding it to scrambled eggs, tuna salad, and other random things, with (generally) great results.
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Dominik
Dear Adam, it was so nice to get to know you over your amazing videos.
However you made now a significant mistake to call out the whole US BBQ community! Liquid smoke? Almost as good (or as good) as real BBQ- but in the oven? Anything but salt and pepper in the rub? These are all basically death sentences
RIP
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Dear Adam, it was so nice to get to know you over your amazing videos.
However you made now a significant mistake to call out the whole US BBQ community! Liquid smoke? Almost as good (or as good) as real BBQ- but in the oven? Anything but salt and pepper in the rub? These are all basically death sentences
RIP
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Radical
I can't really tell you why, but this video felt way more casual and I really liked that. For some reason. It felt really personable and made it a lot more enjoyable to watch than usual, which is crazy to say because I love your videos in general no matter how you do that, but this video just felt different
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I can't really tell you why, but this video felt way more casual and I really liked that. For some reason. It felt really personable and made it a lot more enjoyable to watch than usual, which is crazy to say because I love your videos in general no matter how you do that, but this video just felt different
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Kim
Hey Adam,
I wonder if the reason the liquid smoke (and other things) penetrate the beef more readily than the chicken is because the beef is a cut of meat, while the chicken is whole pieces? With the beef you have penetrated the muscle into the innterior structure.
Just a thought. I may be way off base.
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Hey Adam,
I wonder if the reason the liquid smoke (and other things) penetrate the beef more readily than the chicken is because the beef is a cut of meat, while the chicken is whole pieces? With the beef you have penetrated the muscle into the innterior structure.
Just a thought. I may be way off base.
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TLMuse
Liquid smoke works great with chicken pinwheels sous vide; from a ChefSteps recipe, I use 10 g ( 2 t) Liquid smoke, 30 g ( 2 T) molasses, and salt and pepper in the bag with the chicken, cooked 3 hr at 150 F. Finish it on the grill, and it's the best BBQ chicken I've yet made. Tom
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Liquid smoke works great with chicken pinwheels sous vide; from a ChefSteps recipe, I use 10 g ( 2 t) Liquid smoke, 30 g ( 2 T) molasses, and salt and pepper in the bag with the chicken, cooked 3 hr at 150 F. Finish it on the grill, and it's the best BBQ chicken I've yet made. Tom
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Niko
I love this style of video, Adam! It feels like something i can just put on the tv and kick back on the couch to watch. Your regular videos feel much more like a lecture.
I think that this style would benefit from being less edited so that it can be longer. Great work!
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I love this style of video, Adam! It feels like something i can just put on the tv and kick back on the couch to watch. Your regular videos feel much more like a lecture.
I think that this style would benefit from being less edited so that it can be longer. Great work!
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RabidChasebot
Hey Adam love your content! I live above a BBQ restaurant and it makes me want to try this so bad. I only have a bog standard electric oven without convection. Do you have any tips to make this recipe with a normal oven? Would it work in a slow cooker? Thanks!
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Hey Adam love your content! I live above a BBQ restaurant and it makes me want to try this so bad. I only have a bog standard electric oven without convection. Do you have any tips to make this recipe with a normal oven? Would it work in a slow cooker? Thanks!
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