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Sauce:
1 Shallot
4 Cloves Garlic
1/2 Cup Bourbon
1 Cup Beef Stock
2/3 Cup Heavy Cream
3T Butter
2T Green Peppercorns
►Full list of things I use and recommend:
_________________________________________
Pots & Pans
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►Made In Stainless Clad Set
►Made In Carbon Steel Set
►Made In Wok
Knives
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►8″ Chef’s Knife
►6″ Nakiri
►Boning Knife
►Bone Saw
Meat Processing
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►Meat Grinder
►Sausage Stuffer
►Meat Mixer
►Meat Slicer
Appliances
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►Weber Kettle
►Chamber Vacuum Sealer
►Sous Vide
►Toaster Oven
►Deep Fryer
►Vitamix Blender
►Kitchenaid Mixer
►Food Processor
Ingredients
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►Chud Rub and 16 Mesh Black Pepper
►Fogo Charcoal
►Wagyu Tallow
►Dough Conditioner
►High Temp Cheese
►Pink Salt
►Sodium Citrate
►Hog Casings
►Sheep casings
Small Cooking Tools
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►Garlic Mandolin
►Pepper Cannon
►Instant Read Thermometer
►Flame Thrower
►Fire Blower
►Cold Smoke Generator
►Injector
►Scale
►Rub Tub
►Burger Press
►Butcher paper
►Paper stand
►Cutting Board
Welding Tools
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►Blowtorch
►Welder
►Angle grinder
►Grinder Blades
►Chop Saw
►Pipe Level
Camera Gear
_________________________________________
►Camera
►Camera Lens
►Tripod
►Drone
32 Comments
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You went for steak-over-sauce option because it looks much better 😋🤩
Chud you could do a tri tip with this sauce. That would be a good vid to do as well
Being a bourbon bro is realizing Buffalo Trace is best as a mixer or cooking ingredient, not necessarily by itself lol
I made this today. It was delicious. Thanks for the inspiration.
What about a good marbled brisket lean cut with the sauce? Love the idea!
both!!
I would do the one with NO sauce
Looks fantastic. – I hope there was some left for Brooke… – Cheers!
on the bottom and on top please!
Kicking myself for not picking up the wagyu inside skirt from Costco the other day…
Where's the snake?
Wait, how does that pot holder act as a heating element? Please elaborate! I need a few, not even close to kidding!
sauce underneath. The steak looks perfect and there's no point hiding it
Please do a tri tip.
I hope Brooke didn't miss out on this one! Looks so good!
love the pepper sift trick!
Sauce on the top – always!
I can never understand how the heating works on your cooking table
i've been playing with pepercorn sauce for a few months now. its now a family favorite. it may be sacrilegious, but i was out of cream the other day and made the starter with a light Roux. so basically a peppercorn gravy… haven't tried it yet, but i think there's something there for a play on tips on toast or something.
I wonder if your neighbors ever say. Yep…. Bradly is at it again. cooking and drinking. Hootin and a hollerin. late at night.
Sauce on top and bottom. 😂
Quick question regarding beef cheek for tacos. I ordered cheeks from porter road and I know they'll come trimmed. Would you use oxtail or chuck roast or something else as an additional option for more meat/fat content? And which would you use? I also considered beef tongue.
I'd put the sauce on bottom AND on top….both sides…that way…twice as much sauce!!
😉
For the algorithms bay bay!!!
Both, ya steak needs a bed and a blanket
"Recreational spoon" 🤣🤣🤣
You can take the cook out of the kitchen but you can't take the kitchen out of the cook 🤣
Yes you should try this with brisket and and mashed potatoes with lots of butter
How about putting some crumbled goat cheese on those asparagus
Chud that beard looks like my matted dogs coat. LOL! Time to trim that beehive up! Nice cook as always!
I recommend trying out some Bardstown bourbon
You make some great meals in the heat and backyard of Texas! Awesome work
MEAT!