Hi, my name is Tom. This channel is all about cooking, grilling, gear review, and inspiring you to create delicious meals. I grew up in the LA restaurant scene and learned all aspects of the restaurant business from some of the best to do it. I'll share my knowledge with you. You’ll find a lot of how to’s, how-comes, and nerdy science driven explanations. I studied engineering and it’s become a really useful trade. I see the world as an engineer. When I’m not making videos, I’m engineering stuff, building my business, and being a dad and husband. I really hope you enjoy the content and find it informative.
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Hey were you able to fix your master touch premium hinge problems? I bought one and I can't even align the hinge enough it doesnt close at the front
Very helpful. Thank you.
What about the class action law suit regarding toxic chemical in metal?
Thanks for your video! Excuse my ignorance but I'm a complete rookie 😞. Couple questions: So your're saying as soon as your steak (rib eye) hits the pan you start flipping every 30 secs? What if I want to baste my steak with butter, garlic, etc. when would I start to baste - last 2 or 3 flips? Btw, I'm using a cast iron and avocado oil at 400 degrees heat unless you say different - should I use higher heat with a 1 3/4" prime rib eye? Thanks.
Basting doesn’t really have any real effect on your steak but you could start basting on the last 2 flips.
Why is ghee not “good for your heart”? That bit of nutritional craziness is being quietly shuffled off the stage. People are turning to ghee because of a growing suspicion that industrial seed oils marketed as Vegetable oils might be bad for us, long term.
I just watched this and have a couple of questions: I think The Meater2 plus mentions its waterproof abikities and can be used in a deep fryer. How about the others? With The Meater2 plus, how many sensors can you pair to use at once to match the 2 sensor versatility of the others?
yes, they are all water proof. I believe you can pair 10 thermometers in the meater app. I currently have 7 paired.
@tomwadek I wasn't sure how many Bluetooth connections running at one time. Thanks.
Nice video man. I guess I should give my Weber a interior cleaning. There is quite a bit of build up in the bowl. The outside is fine in my case. It stays under a cover!
good to see you again, hope all is well.
No need to season a stainless pan if you know how to pre-heat it properly. Eg - rookie move.. adding oil to a cold pan and then heating it up. No bueno. Pre-heating and mercury ball trick is all you need. 👍
Awesome video! Glad you're getting views. I do have a few questions which others might find helpful: 1. Lump Charcoal - ready quicker, looks different when ready compared to briquette charcoal; is this correct? Would you say 15 minutes is ideal wait time for lump charcoal? 2. After dumping charcoal (or lump charcoal), do you wait for the grill grates to heat up, or do you put the food on without a specific wait time? 3. If you wanted to use a chimney and a half of charcoal, would you light the first one, dump it into the grill when it's ready, and immediately load another half chimney whilst cooking on the initial batch? This question sounds more confusing than it is. Essentially, what are your steps when using more than one chimney of charcoal? Thank you! Again, excellent video.
Hi there, thanks for your comment. 1) I would still wait ~20 mins until you get the hang of it. Different brands will act differently but yes, generally lump needs a bit less time 2) Depends on what I'm doing. If it's low and slow, I'll dump and dial in my temps before placing my meats by adjusting the vents. If it's hot and fast, I'll preheat the grill to 450F and then start cooking. Generally, you should always preheat your BBQ, Pan, and cooking tool before cooking. 3) If I'm using it all at once? I'll add the half chimney to the grill first then light the full chimney and dump it over that if I'm looking for a scorching grill (cooking pizza). If I'm looking for duration, I'll organize the half-unlit coals around the grill to delay their start. hope this helps
Thanks for a great video! I have a 10.5" cast iron pan and gas stove. I also have a heat gun. How hot should I preheat my pan to cook a rib eye & get a good sear before adding oil - 400 or 450 or 500? Thanks
It will depend on the smoking point of your oil. You should have to set off Smoke detectors to get a good sear. For example, if the smoke point of your oil is 400, preheat to 350, add oil, let the oil just start to smoke, add the steak and drop the temp to maintain at around the smoke point (400) degrees. I recently made a video to help with that. check it out. kzread.info/dash/bejne/h3V6xtahh9PUmJM.html
I'll tell you why no chefs use the non-stick skillets. Its because Chefs dont have to scrub them at the end of the night, and on the whole, stainless steel skillets are simply cheaper than the non-stick counterparts.
Sick it 😂
Bought a benchmade bugout a few months back and it turned out to be fake. Now every time I buy a knife I research how to tell if its fake or not. Got my strongarm in the mail today. Luckily its real as far as I can tell 😅
I feel ya 😱🤣
This was a great video very informative 👍🏾💯
Glad you enjoyed it
In lousy weather, I smoke my steaks to 125F, then remove them to sear in my kitchen with a HOT cast iron pan to get a great crust.
Great tip, and good example of using both.
Great video
The "bushing" with the thumb screw is meant to ride in the risers "slot" opposite of the motor end to keep the spit from disengaging from the motor.
Yeah I know. Doesn’t works well
Last week I took the used coals(mostly lump)from my jumbo joe, 22" kettle, and performer. I got a full chimney out of them combined. Got the performer over 500 degrees with them and made an awesome pizza!
Nice! Bet the pizza was delicious. Cheers!
👍👍👍great video 👏
Thanks for the visit
I've scrubbed Stainless Steel with steel wool for years with no problem. All the fuss about cleaning is total nonsense from those who don't know better, sorry, no offense meant.
I love to know more recipes and know what pots and pans to buy. I don't have a grill yet, but this could be what makes me buy one.
Absolutely, check out this recent video on pans and skillets. I have an older video on pots but I need to update it. I was told most of the pots I recommended are not discontinued. A Beginner's Guide To Buying Your First Serious Frying Pan kzread.info/dash/bejne/qKqguK2tXbzQpKQ.html
@tomwadek yes, I've seen them, and I'm updating my cookware little by little, especially now that larger holidays are coming up.
GREAT VIDEO MY FRIEND
Thank you! Cheers!
Weber kettles, only Weber kettles. Charcoal and wood chunks, only charcoal and wood chunks. I have an outdoor patio kitchen with 3 different older generations of 22" Weber Performers -- one w/Slow-n-Sear gear as well as rotisserie and pizza attachments; one w/Santa Maria grill attachment; and one w/Cajun Bandit kettle 6" and 10" stack rings as my goto smoker set up (stack rings no longer available which makes mine a bit rare). My oldest grill, is a 35 yo 14" Smokey Joe. Also have a collectable dark green flat-top 18" kettle one-touch w/ash catcher set up for hot and fast grilling -- a very lucky and extremely rare find. It was listed as a 22" kettle for $50 but when I arrived to look at it, it was actually an 18" and when I told the seller it was an 18", he lowered the price to $30 without me asking. It was in very very good hardly used condition, I bought it without any hesitation. All of my Weber Kettles (except the 14") were rescued from Craigslist and refurbished to near new condition by me For portable I recently purchased online the Weber charcoal Go-Anywhere (not a kettle but oh well) which is the newest of the bunch. I've spent about 10 times more for all of my Weber Kettle accessories than I did for the kettles. Did I mention I use Weber charcoal grills?
I have an authentic one and my snaps were reverse of the one you showed as authentic. Could be a manufacturer inconsistency??? I am sure mine is legit...
Thank you for this. I am going to use the onion method from now on. Onions are an easily renewable resource and can be eaten or composted. There are very expensive grills that have laser cut steel grates that are flat and reversible, so you just flip them and burn off the dirty side. But those types of grills are really really expensive (for example, Hestan).
Have you tried the Chef IQ?
No I have not.
Kamado, there it is, 🔥
Bought a fake from Ebay. Oh well, I'll still use it.
I'm buying both 🙋♂️
or use a big ceramic pan with high side walls like a wok. best universal pan i ever had. got mine from Hofer (aka Aldi). i don't want to use my expensive WMF stainless steel pan anymore.
throw the onion on the fire. smells great!
This was so amazingly helpful. It was like going to your over to your friend's house that grills all the time and he just lets you know all the ins and outs of how to do it yourself. Very informative! I feel like neo right now, I know Kung Fu
Just me or did stainless steel look bad to use?
I want to see that video!
scub daddy for the w
Every other channel I've seen picked a saute pan over a skillet because "it can do everything". You were the only channel that realistically compared the two, bravo. I agree that a dutch oven and stainless skillet is all you need for almost any type of cooking. Maybe a wok too if you eat Asian or African cuisines, but everything else is more of a nonessential luxury.
I have an Imperia but for the vast majority of pastas I can’t be bothered setting it up. It seems so much messing around compared to using a Mattarello and spianatoia. Pasta machines, especially electric ones, have a tendency to squash the pasta rather than stretch the gluten. A hand rolled sfoglia feels totally different to anything that’s gone through a machine.
Stainless steel skillet + dutch oven + nonstick saute pan is all you need if you prefer the most minimal kitchen setup
Where is that beautiful garden? It looks like a Mediterranean country.
It's like throwing an iPhone from 10 thousand feet high, and if it breaks, say it's useless!
5:53 😳 Phoebe Kates ?!!! 🔥🔥🔥
Don’t worry it won’t blow up inside the tank /propane canister. You need the proper amount of oxygen to mix for a flame or explosion and there is 100% propane in the tank which will not catch fire.
Because steel brush is dangerous I swithed to brass brush. My doctor told me to stop drinking scotch or it will kill me... I now drink bourbon.
Cadillac is for poor ppl who want to show they got money but they don't
Throw your grate face down on the grass and leave it there until next morning. The dew makes miracle. Then put your grate back onto the bbq and brush out the grate on both sides. That IS the easiest method.
Someone told me about this. Was shocked how easy it was to clean the next morning
After years of using a Traeger+, I recently switched to Asmoke, and I can genuinely say it was the best decision I ever made about my grilling experience. The Asmoke's precision temperature control is a real game-changer. It's so much easier to get consistent results, and the flavor from the wood pellets is just phenomenal. I love how versatile it is - grilling, smoking, roasting, baking, it does it all! Plus, the battery powered feature is super convenient for outings and tailgating. No more struggling with propane gas grills and their common mistakes. I've found the Asmoke to be more efficient and easier to clean than my old Traeger+. The grilling experience has become so much more enjoyable and stress-free. I highly recommend giving Asmoke a try. #Asmoke
a picture is worth 1000 words. my pit barrel (with chimney) wasn't getting hot, nor staying hot. every video out there says do this, this, this, and it just works. but actually SEEing your chimney with the GOOD<<-- --->BAD. was just what I needed. Thank you.
Thank you, I’m glad I could help. Keep at it and keep me updated. Cheers!
Kirkland = made in China
Milk puts out grease fires, that's a restaurant trick.
the first egg is not burnt, its perfect imo :)