BBQ Film Breakdown: Not Another Cooking Show Is Legit! | Knox Ave BBQ
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Starting to watch more of your content after seeing you over on the Chuds channel, good stuff!!
Thank you for taking your football coaching skills in breaking down game film and applying them to analyzing BBQ videos. I think you have hit on a great concept that is even more educational than videos of your own cooks. He did a great job of cooking this brisket in a ceramic grill, which by nature is easy to overheat. I appreciate both of you for emphasizing the importance of the controlled rest, an important finishing step that cannot be overemphasized. The only thing he did that I would not recommend is pre-slicing the entire brisket. Oxidation is public enemy number one for brisket, and that is why it is preferable to wait and slice it just before it is eaten, just like the top BBQ joints do.
Useful advice about not being dependent on thermometers.
Joe, I love these BBQ film "breakdowns." Ive been backyard bbqing for a little over 2 years now and your channel has quickly become my favorite. Thank you sir for all the effort you put into your work and these vids!
Awesome
I remember this video. He did a really good job. His channel is great.
Joe,
Great video! So interesting how much there is to learn from one pit master analyzing another cook.
Keep up the great content!👍
What gazebo do you have covering the primitive pit?
Fall is not too far away. Need a good breakfast tailgate recipe. Ultimate porchetta is my new go to tailgate sandwich.
Joe, his channel over all is amazing. You should get to know him, I think it would be a great relationship.
I'm a "comb-over" scalp fixer, but the only time I've had an issue with something going wonky with doing so is the one time I really wasn't paying attention and made a good 3-4 inch scalp that was deep enough to be pretty much all meat underneath. Tried to comb that over like I normally do, and sure enough, it just ended up curling a bit and creating a patch.
Other than that, if I do a baby scalp (1.5" or less) and comb it back over, never had an issue. There's a "how" to doing it that is a bit more technical than just plopping it back down, but I've had success with it. Albeit fortunately now, I don't scalp a brisket in 2 or 3 places every time and just plain don't have to worry as much about doing it in general haha.
What issues have you found with the comb-over method?
Nice comment for the algorithm. Another great video.
I love this guy, his Italian cooks are fantastic-Str8
Agreed on tallow….one of the most overrated brisket trends.
If you watch cooking shows on YouTube and don't know who Stephen Cusato is, then what are you even doing with your life. Dude is an Italian cuisine afficionado and that's just the beginning, as evidenced by his brisket cook.
Excellent breakdown. That brisket looked delicious, and the way he described the process was easy to follow👍😊
BTW, NW-Wolverines.
You never disappoint. TY!
I've subscribed to Stephen's channel for years and I can honestly say that he has had just as an important impact on my cooking as people like Bourdain, Alton Brown, Keller and all of the BBQ Competition Pitmasters through the years. And it's just not the cooking and recipes but the products he uses as well. That has been the biggest impact of them all. He's like YOU in that respect, he's always costing me more money on new products! LOL…
I would like to see cooks on a drum smoker. Have you messed with one and what are your thoughts? I'm just across the border if you ever want to experiment with one. (I own 2 Hunsakers)
I watch his videos , his a great cook and his teaching on his videos is awesome , he brakes down everything you need to know. I’ve learned a lot from your videos and his videos Thanks guys
Such a wealth of knowlege, especially with the intricacies of the many things that many have experienced in their cooks can relate to. Learned so much from your videos. Thanks again.
Never have seen that video before. He absolutely killed that cook. Looked delicious. Enjoyed hearing your commentary as well
This was awesome. Cheers, Joe! 👍🏻👍🏻✌️
So honored to both receive props and for the feedback you gave. I enjoyed the video and learned a lot! Thank you! Let’s cook sometime
Steve has a great channel. I saw him on another podcast. Super cool guy too. He’s hardcore into cooking which I respect.
Thx Joe😃
I've found that with the briskets I nerd out about and obsess over every little detail always turns out mediocre…. whereas the briskets that I just kind of wing always turn out way better.