Відео

Pity that you killed the vibe with that horrible plastic hot dog bun - this here calls for Brötchen :-) Thanks for the calming voice over 🙂

He just made oven baked Pastrami. Awesome idea brother. I just picked up a corned beef last night and I'm going to make it like this from now on L

Great content

This is my all-time favorite food (probably in large part because my mother would make it when I was little)

Exactly what I wanted to know, Thank You.

Remove the necessary fat cap? Lmao low and slow is best results and fat cap is the flavor. 😅

These cooked super fast. Probably not the best cut for me as a beginner. And I think I’ll just put mine in my slow cooker. I got some tri tip steaks in here too. Lemme google those.

This was awesome!

Thank you for taking the time to make this video. I found 3 bottom round steaks in my freezer and wanted to try them on the grill. I had cooked 3 of these steaks (looking much like yours) on the stovetop (cast iron) a few weeks back and they were good but well-done. I like steak the way you did it up on your grill; rare to medium-rare. I hit mine with a beef tenderizing tool (X-Special found on Amazon) which has worked well for me in the past. I've been marinating mine since this morning (7 hours ago) in a soy-based pepper sauce, no lemon juice. (Maybe I should have watched your video earlier!) I've dusted mine with a little garlic powder. We'll see if they end up being tender. Your really look good and the doneness is perfect. I hope they were good. This cut does require a little extra care before cooking, but can be very nice. It is important to let rest and cut against the grain as you showed in your video. Thanks again.

Very simple. Thanks I'll try this tomorrow.

Way over cooked!

targeting the celery and retaining them…. hmm me thinks you may be a veteran

I would seriously consider dumping your bean water the whole point of soaking is to pull out the toxins in the beans

Thank you!

Worked great!

Thanks for getting to the point. ❤

You cut that large piece with the grain which would make it come out as tough as shoe leather! You should have cut that 3 1/2" piece across the grain! Your guests would be much happier with the result!❤

Why wash off the "slimy brine"? isn't that what gives it its flavor?

That middle steak had to be char

LGRW!!

Thats not the right way.. you need to cut steaks against the grain...

Thanks boo I don’t like milk so this is perfect

Thank you so much 😃

Ive always liked your tutorial vids. Another good one. Happy 4th of July!

I've been contemplating what to cook on the grill for Father's Day. You've just solved my dilemma, sir. Thank you! And it looks AMAZING!

He cut it with the grain like picanha! And the grilled steak against the grain for the best short grain cut. I think he is doing right

Clear to me he doesn't know what he's doing. 18 year meat cutter

When i cook them inside , i put them in the frying pan and fill the pan up with water until its half way up the sausage . Poke a few holes so they dont squirt , turn them every couple minutes. When water is boiled off let them brown and eat. Delicious and no smoke or dirty stove .

Thanks for the video. Exactly what I was looking for, without all the fluff, just right to the point!

You do a great job of informing and teaching without being overly wordy! Thank you so much for your videos!!

Definitely need to get a mic because you can barely be heard

Nice watch! What is it?

Nice job me personally I leave the fat on adds moisture and contributes to tenderness. Looks great nonetheless, nice job

Thank you for this easy recipe I had leftover corn beef, and I followed your instructions, and for this first time, I made homemade corn beef hash, I will not purchase that can again. Many blessings and thank you. Homemade is so much better.

That brisket is DRY, cook it at 275 for 3 hours already covered in foil nice and slow, you'd get the juiciest thang ever

Keep the fat on the brisket and cook fat side up to have moister corned beef. Are you sure you don't mean cooking at 350 degrees?

You didn’t even show us 😂😂😂 what type of brand bread you have

I will used this method for a second corned beef, reserved for Reuben sandwiches. Hammerhead, you have a very pleasant way of instruction.

Hammerhead, I don't have a nice Weber gas grill, just an old, beat up model. Could I cook these in the oven for 3 hours at 225 degrees, and then sauce them on the grill outside?

I tried this. I loved this. Thank you.

…..Delicious.🎉🎉🎉

🤢 gotta steam em not boil 🤣 🤦🏻‍♀️

over handles the dogs failed to take a bite! C-

Very good video. Everyone loves Brats!

Another of my favorite dishes!

Being Irish American, Corned Beef is one of our faves. I like to buy many of these around St. Paddy's day. And then freeze them, so we can eat them many months later when we want. Great Video! Liked and Subbed...

Iont have olive oil can u use canola oil or vegetable oil

Followed this exactly and this was the best London Broil I ever made and cooked perfectly!

Been making my sausages like this for 10 years, only thing I do different is I put the sausages in the oven for about 20 mins before they pop and then cook them in the pan with the onions and a small piece of butter to baste them with. Great recipe 😊

It shouldn't take 8 hours. Been cooking them for years