Hi, I'm Logan! Professional Chef showing you how to simple yet tasty food. Cooking meats, vegetables, fermented foods and sauces (hot sauces and bbq sauces). Join our community with other other food/hot sauce loving individuals.
Check out my recipes on my blog www.logansinnerchef.com
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I usually use the left over brine as a starter for my next hot sauce, or whatever else I’m fermenting if a little heat is not uncalled for. Even in small quantities it makes the product bubble alot faster and, if my gut is right, creates a safe environment quicker reducing the risk of mold and such. Additionally I somehow find it satisfying to have a continuum of lactic cultures. Thank you for the video!
@@ruikkari4408 Yep, using brine definitely speeds it up in the beginning. Makes a great salad dressing too. You're welcome. Thank you for watching
Easy on tbe f-bombs, my friend. My kids watches. Just sayin.
@@JuniorFarquar I'll make sure to edit them out.
So tasty you ate the whole steak
@@johnmatherne6823 Definitely did!
Look at those darling babies! And a cranky bird. 😂 Nice outdoor vid!
@@EmeryIAm Thank you!
😮😋
@@EmeryIAm Thank you
This looks so incredibly delicious and can’t wait to make this and looking forward to tons more tips and tricks for my cooking! 🔥🥩🔥
@@aubreyfoster89 This came out so good! Always more to come 🔥🌶🥩
By far my favorite way to cook a T-Bone steak! Summertime grilling, what recipes do you want to see on the grill?
Veggies!?
@@EmeryIAm Sounds great!
I`ve been cooking this kind of dish since 1995 but in the early days, I once put red wine in with cream to create a pink sauce LOL. Looked horrible but tasted great .... lovely video. Regards
@@bobkumar8754 Nice, I bet it's great with red wine.
The last batch I made I added, diced habaneros, fresh chunked pineapple. Also to be a bit lazy I used everything bagel seasoning.
Any reason you don't use an airlock? It sounds like you ferment very often and they are very inexpensive
@@gregorytomasulo4313 I don't have any real reason. Airlocks are great and I'll most likely get some soon.
I'm not trying to get probiotics from a few dabs of hot sauce 😂
@@gregorytomasulo4313 Haha, me neither!
Absolutely love all the different ideas for things to smoke! 🤯🍽️🤯
Me too, plenty more to come!!
Wish we could get tri tip here in the UK, Santa Maria is my favourite 😋
@@ThisOldCook That's too bad, it's a great cut.
What an amazing recipe! I have never fermented honey and am so curious now to try it.
@@gregorytomasulo4313 This is a good one!
How do you get a paper around it?
@@JuniorFarquar I dont follow why you'd need to.
@@LogansInnerChef twas a joke, albeit a bad one
Wow!! 🤯
@@EmeryIAm Thank you
The husband is definitely getting this recipe! Yummy! Love your vids!
@@EmeryIAm Thank you, it's delicious! Hope he likes it
I'm looking at the sausages going in with hardly any frying and I thought, that's not gonna work. Then you grilled them after braising and my mouth started watering straight away.
@@ThomasOpent They are really good getting finished on the grill. It's a good one!
Just found your channel and I love it so far! I'm gonna make this but cut a big cheek of apple to use as a topper, to keep everything under the brine
@@gregorytomasulo4313 Nice! I always forget about using an apple or onion as a topper. Plenty more to come!
This looks so incredibly delicious and I can’t wait to try it! 🔥🍽️🔥
@@aubreyfoster89 It's a great one for the summertime grilling!
What kinda beer is is Samuel Adams? With bratwurst I would probably go with dark beer, but that might be a bit funky with jalopenos... is basic lager better in this case?
@@Wyltsi I used the Octoberfest beer I still had from last year. The flavor profile in it go nicely with the jalapeños and is just dark enough to pair with the bratwurst. I've made it with the Boston lager before that was a nice pairing too. Another good beer to use is the Sierra Nevada pale ale. Hope that helps.
@@LogansInnerChef thanks! Sierra Nevada pale ale is familiar to me. I can go with that or similar ones.
That’s looking really good brother !! Cheers !
Awesome recipe!
@@bmasfer1 Thank you!
That looks so good. I can tell it tastes good by your reaction.
@@johnmatherne6823 Thank you John. It was really tasty. Could've been a bit spicier though!
@@LogansInnerChef have you tried leaving the jalapeño placenta? Throw in a chopped hot pepper 🔥
@@johnmatherne6823 I have not, I normally remove the seeds and placenta when I'm doing things like this. Not required though. Some of your homegrown habaneros or peach ghost peppers would do the trick!
@@LogansInnerChef waiting on the ghost pepper flowers to set. 😎
Such a delicious summertime recipe all done on the charcoal grill! What other grilled recipes do you want to see?
The whole process of weighting chillies, water, pouring in and out is definitely not as simple as you get it. That is actually pretty messy and overcomplicated simple brine preparation. For brine weight of chillies is irrelevant as it is about salt solution in water. It only matters if you do mash. I am sure sauce is tasty though.
@@grimfist79 The sauce is really good and one of my favorites I have on my channel. I'm well aware of other methods and tried them all. For me, this works the best and is simple to explain. Obviously use whatever method is preferred to you.
Looks beautiful! I just got a couple NY strip steaks and was looking for tips for a good sear. I’ve never really been happy with the outcome in a steel pan & tend to avoid my cast iron (I’m arthritic and it’s so heavy!) But I’m determined to get it right this time! Thanks for such a straightforward video! 😊
@@ThatsaTechnicalFoul My pleasure. I love my cast iron pan. Hope you like it!
❤making this!❤
@@EmeryIAm Nice, it's delicious!
how and when do I add stuff like fruits, maybe mango or strawberries?
@@schmidtu You can add them with the peppers. I have a mango habanero, jalapeno apple and serrano strawberry videos on the channel too for reference if needed.
@@LogansInnerChef wow that was fast, I'll check those out. Thanks, much love
Thank you for sharing! Anticipating harvesting my Ghost pepper plants this year. Will try this awesome recipe! Be well and thank you again
@@morganwalkercvn6592 My pleasure. My plant is already fruiting and will have more ghost pepper recipes coming. Good luck with your plant!
Won’t need to go to Kansas City for this sauce thanks to your great vid!
@@EmeryIAm It's a good one! Thank you for watching
This was so incredibly delicious and I could eat that whole thing all by myself! Looking forward to the next time! 💕🥩💕
@@aubreyfoster89 I loved the paired flavors of the bbq sauce and the smokey grilled tri tip!