As a pro culinary guy, Minnesota can claim they are first to do this, ...yes, on a commercial level, but households have that claim beat. Great vid! Cheers!
Awesome Video Man. Definitely doing some Juicy Lucy Burgers in the near future. Chef Zander did an excellent job of explaining the process, hope to see him in future episodes. Cheers!
first that knife is amazingly sharp and would love to get mine to there, second I don't know how hands get hot from jalapeños but that's just me, and third the popper juicy Lucy looks and sounds amazing
Not trying to be a hard-ass, but it's not the seeds that make it hot; it is actually the placental membrane (the whitish part that holds the seeds to the flesh) that holds all of the heat.
Hot pepper seeds produce no hot oils on their own..Most come from the ribs that they are attached to. Leave out the ribs to keep down the heat. Me I'm a chili-head so i only cut of the stalk and cook/eat the rest.Might even swap them out for Habenero's. I would swap out the cilantro for parsley. I'm in that group of people for who cilantro tastes like dish liquid (soap).
CHIP!! big fan of your videos and of Summit beers out here in CA! I was wondering where I can find that green Summit Brewing hat your wearin! I couldn't find it on the website!
Oh ma gawd! Well done! I can't wait to try this one. I will take my Lucy extra juicy! Chip, I can't find that crushed red pepper (not red peppercorns) at penzeys. Are they seasonal or did I just completely miss the listing. Thanks.
+Danny Royer I am getting a server error as well on the Google search for it. I'm not sure what's up with that. Maybe it is seasonal? But you'd think they would leave the product page up with that message. Give 'em a ring? (651) 224-8448
Wait wait. Not this episode but another dude, sounded like a Russian accent, was sporting a chop and brew shirt!!!! Dude, let's get Japan in on the action. Get me a shirt!!!
In recent years Zander has involved himself in several things culinary including distrubuting his own quiches and soups to local coffee shops and small restaurants, managing commercial kitchens and catering.... and there is talk that he may possibly return to the chef position at a new spot in Saint Paul - details TBA.
Ask and you shall received. Per Zander Man: It's a circa 2000 Vulcan 6 burner convection. Commercial not residential. Not code. Have a full commercial hood for it too. Necessary if you have one in your house.
If folks are worried about getting their hands "burnt" from jalapenos, then they should not even be saying the word..."jalapenos". Just saying that seems a bit ridiculous. :p
Very well explained and documented. Man oh man those look good and not what I need to be viewing at 9:00 am on a Monday at work....
These burgers sound good can't wait for the weekend to try them out. I enjoy your show Chip and look forward to more episodes. Thanks
Awesome again Chip! Was hankering for a chop session. Just in time for my 40th Backyard Homebrew & Charcoal BBQ celebration too ;)
As a pro culinary guy, Minnesota can claim they are first to do this, ...yes, on a commercial level, but households have that claim beat. Great vid! Cheers!
Thanks, Paulie. Where do you live and cook? What are some favorite dishes or cuisines?
Well now I know what I'm making this weekend!! great episode.
Awesome Video Man. Definitely doing some Juicy Lucy Burgers in the near future. Chef Zander did an excellent job of explaining the process, hope to see him in future episodes. Cheers!
ANOTHER GREAT VIDEO FROM CHOP N BREW, AS ALWAYS ,CHOP 4 CHOP, ANNNND BREW FOR BREW BRO
Beautiful !!!
Great tips in this video, thanks!
Just made these with the popper filling, delicious! Thanks for the recipe.
Heck yeah! Thanks for the support!
Fantastic
!!!!
Thanks for a good show!
those looked amazing!
first that knife is amazingly sharp and would love to get mine to there, second I don't know how hands get hot from jalapeños but that's just me, and third the popper juicy Lucy looks and sounds amazing
Awesome video bro! The soundtrack was on point too!
I knew after he said boxed spices were bullshit that the blooper reel was gonna be good
Great Episode Chip! Hello from River Falls, WI.
As usual Chip,,,,, great show!!!
Love his shirt
looks awesome
good job. i will try it
I'm making bacon topped popper meatloaf tonight based on your recipe. Hmmm, now to select the beer.
Chip....where are you? I've been watching since back in the Brewing TV days.....where you at?
This confirmed my theory. More cheese + butter = good food
hey Chip miss the great brewing videos!
Not trying to be a hard-ass, but it's not the seeds that make it hot; it is actually the placental membrane (the whitish part that holds the seeds to the flesh) that holds all of the heat.
Hot pepper seeds produce no hot oils on their own..Most come from the ribs that they are attached to. Leave out the ribs to keep down the heat. Me I'm a chili-head so i only cut of the stalk and cook/eat the rest.Might even swap them out for Habenero's. I would swap out the cilantro for parsley. I'm in that group of people for who cilantro tastes like dish liquid (soap).
Spoken like a true Hot Boss!
You'll change your mind about handling hot peppers with your bare hands if you wear contact lenses.
I miss you videos man.
CHIP!! big fan of your videos and of Summit beers out here in CA! I was wondering where I can find that green Summit Brewing hat your wearin! I couldn't find it on the website!
What is that patty press thing he's using? that looks awesome
Is there a way I can like this twice??
I'm sure they would be much better on a Sheboygan hard roll! :)
If you're using your digits, isn't it still digital? ;)
Damn, those looked good!
That cutting board tho
What would you call a "juicy lucy" made with a bit of ghost pepper instead of all jalapeno only?
Ghost Face Lucy?!
Oh ma gawd! Well done! I can't wait to try this one. I will take my Lucy extra juicy! Chip, I can't find that crushed red pepper (not red peppercorns) at penzeys. Are they seasonal or did I just completely miss the listing. Thanks.
+Danny Royer I am getting a server error as well on the Google search for it. I'm not sure what's up with that. Maybe it is seasonal? But you'd think they would leave the product page up with that message. Give 'em a ring? (651) 224-8448
will do. Thanks again for all your awesome videos as they have been insightful, entertaining, and helpful in both chopping and brewing!
Wait wait. Not this episode but another dude, sounded like a Russian accent, was sporting a chop and brew shirt!!!! Dude, let's get Japan in on the action. Get me a shirt!!!
I know Zander closed the Cafe but did he ever get to head a kitchen?
In recent years Zander has involved himself in several things culinary including distrubuting his own quiches and soups to local coffee shops and small restaurants, managing commercial kitchens and catering.... and there is talk that he may possibly return to the chef position at a new spot in Saint Paul - details TBA.
Ooooo exciting :) thanks for the info.
I wonder if I could make a black bean Juicy Lucy burger.
I suppose so! Maybe with onions and queso fresca?
What kind of a gas range is this? I would like it in my kitchen.
Not sure. Chef Zander kept it when he closed his restaurant a while back. It is absolutely amazing.
Ask and you shall received. Per Zander Man:
It's a circa 2000 Vulcan 6 burner convection. Commercial not residential. Not code. Have a full commercial hood for it too. Necessary if you have one in your house.
@@ChopAndBrew Hi Chip, I am a long time fan and I do appreciate you going the extra mile. Stay safe my friend and enjoy your baby!
Do you know the name of the knife Zander was using?
I'll ask him. Standby....
Zander says they are called "Shun." shun.kaiusaltd.com/knives
+ChopAndBrew awesome, thanks Chip!
I'll never understand why Americans think undercooked ground beef is safe to eat. I love this channel but damn guys lol.
where is chip?
Behind the camera! Whoop whoop!
If folks are worried about getting their hands "burnt" from jalapenos, then they should not even be saying the word..."jalapenos". Just saying that seems a bit ridiculous. :p
or just top your burger with the filling so you dont get ecoli
I'll never understand why Americans think undercooked ground beef is safe to eat. I love this channel but damn guys lol.