Elevating Flavor with the Ultimate Smoked Demi Glace Technique
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Lori Lightfoot for life homie
Great way to make stock. From now on, this will be my go to method.
What? No Chud chimney! Come on Brad, get your buddy hooked up!
Joe,
Great video! I love your concept of bridging the gap between bbq and other cuisines. I was introduced to bbq stock and demi glacé by your pal Bradley in his videos. Do you think there is some way to use stock and Demi glacé to enhance the flavor of regular bbq items?
You should try to do a collaboration with Korean Englishman / Jolly If they come back to the US next year. The combination of proper BBQ and Korean food is something they'd go nuts for.
Freezing bottles of water (like mentioned before) is the best way to cool down a big batch of stock. Use your frozen bottle of water kinda like a spoon and stir your stock with it ( leaving the frozen bottle in the stock). Once you get it below 70 portion it into smaller containers and it’s good to go in the fridge 👍😎
Way to elevate an already great recipe! Nice job!
I was hoping to see a bowl of Pho in the end 😊 but great info
Recipe?
Making a stock like that is very involved but the end result is way better than store bought!
I know they always say 125 for med rare but if you're gonna rest it properly you have to account for carry over so you really should pull it at like 110-115 in order to get a true med rare after you rest your steak. How much it carries over will depend on a lot of things like how thick the cut is, the heat level you're using to cook it, the particular method of cooking, etc. Properly cooking steaks is quite similar to bbq in the sense that the numbers are just a guide and not a recipe. Every factor plays a part and it takes hundreds of reps to be able to recognize all the variables and adapt to them. Love the chicken feet they're a game changer in stocks for sure
Awesome!
Another great video…I make all the stocks that I use and the next batch I make will definitely be made this way. so..are you going to be helping out at the upcoming Leroy and Lewis BBQ class on September 22nd…I sure hope so because I signed up for the classes. My wife and I are going to spend a week in Austin for it and plan on eating a lot of BBQ. Hap
Great video! I’m def gonna try to recreate that 👍🏻
Dude the Korean Newspaper bit never disappoints 🤣
Even if chicken feet gross you out as a dish, you're not living your best life if you're making all your stocks without it. It's one of the best ways to get more silky collagen/gelatin in your broth.
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Hexclad? If so, is it worth the money? I'm in the market and comparing.
Man Joe awesome video today bro!!! Thanks for teaching me your unique version of beef stock! I could just tell it is the Bomb and with the nice cut of beautiful filet mignon ❤ thanks
This reminds me of an episode of @FrenchGuyCooking
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Excellent again Joe ! Learning Mother Sauces to keep in your hip pocket is great… I do the ice trick or I’ll freeze a few bottles of water and throw in the stock , no dilution
Fogo must be a sponsor cause im not paying that hi price for lump charcoil. Its ridiculous the prices they charge for that stuff