Morgan and Dan join forces (from home) to answer questions from their recent ATK Bootcamp episodes.
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Watch Dan’s Bootcamp video:
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2:55 – “How do you serve a hot piece of meat after resting?”
5:52 – “What kind of bbq sauce are you using?”
10:01 – “Can you elaborate on the smash burger special sauce?”
13:28 – “In the smoke segment why not use a tumbleweed starter or gel starter?”
20:23 – “Want your perspective on searing vegetables?”
22:57 – “Dan big fan, but not at first”
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Dan, you’re awesome in every way.
just date already!
💚💚
Who on earth would give any of ATK videos a thumb down. If you don’t like it just don’t watch. I love that they are having fun.
A "tenting" suggestion: Some years ago, I worked in a restaurant kitchen. We had a couple of large, high-domed pot lids for which the only use was tenting, either as covers on the flat grill or for resting meat from the char grill. When we had to replace one, I asked the owner to pick up an extra, which I bought from him. At home, I use it for tenting all manner of food when I want to hold things warm for a few minutes — usually when I've lost control of the finish timing.
Tumbleweed starters are best with lighting in a chimney. You wouldn't put that in the Weber. Nothing wrong with Mesquite. You just have to use less than other types of woods.
I want my baked potatoes HOT though.
My in-laws left Florida Space Coast for the submarines in Rhode Island and Connecticut. They came with a reputation for lots of seafood dishes and BBQ. The one that everyone want to know how to do was smoked shrimp off the BBQ. My father-in-law got XL shrimp soaked them in water with a healthy portion of liquid smoke before company came. He'd like the BBQ and throw the shrimp on a fairly hot fire and a few minutes later had these lovely smoked shrimp. No one knew where the smoke came from – just magic, I guess.
Regional BBQ sauce – one of the best is from St. Augustine, FL which is the source of a local pepper called Datil pepper. I've never heard anyone there with you mention it.
A great example of nominative determinism. 🙂
Marry me, Morgan!
Great video. I really enjoyed this.
We are in love with South Carolina Mustard Sauce. We live in Michigan so my husband makes mustard sauce periodically and puts it on everything.
I am from the Ozarks. We use molasses in our BBQ sauce. If it's good BBQ it doesn't need very much sauce.
Dan, the best charcoal starter is propane or MAP gas torch.
OMG is she cute
@testcook Dan, you didn't need to grow on us. My sisters and I all love you and each say we'd marry you in a minute (and two of us are married, the third being a confirmed spinster)! You're not only flipping adorable but you've got a great personality and have a lovely fun way of presenting the science of cooking so that cooks of any level can appreciate. Keep it up! And, we'll keep drooling (I'll leave it up to you to decide exactly what we're drooling over 😁).
Morgan is Terrific !!! No joke really great! Great job Dan too!
Morgan I LOVE bbq too. I bought the ATK recommended Nexgrill Griddle (it works great) but I am still using my Weber Kettle literally 15 times more!! PLEASE write a book!!! I'm such a fan of you and I hope they put you on the show more!!!
I'm just gonna cook a pig. Congrats LMFAO
I can't stop watch Dan's cute bottom lip and how he only talks out of one side….
Dan I liked you right away. :::)))
Morgan your snake will always be my go-to. :::)))
I have a question about freezing pre-cooked foods. I frequently rely on fileted chicken breast as a fast week night meal. In the summer, I don't like to run the stove or oven in the heat. I contemplated pre-cooking some on Sunday for use in the week. Is refrigeration ok for a few days or less? How terrible would freezing pre-cooked chicken be to buy a few more days? Thanks in advance; love the show.
I thoroughly enjoyed your video! It feels good and "normal" to see y'all and talk about food! Thanks so much!
Thank you very much guys for the tips! I love all these videos ❤
13:20 Steel Magnolia! SMH
Chimichurri is all a steak need and never asked for