Freezing Makes The Perfect Beef Wellington Foolproof & Easy
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- čas přidán 13. 12. 2023
- Ice is the ultimate insulator, and makes baking the perfect beef Wellington easy and foolproof.
PRODUCT LINKS
Combustion Predictive Thermometer: combustion.inc
Pastry Lattice Cutter: amzn.to/3Tp6j2C
Stainless Offset Spatula: amzn.to/3GEZvGo
Waygu Beef Tallow: amzn.to/3NlKugf
RECIPE
Center-cut beef tenderloin, ~900g
Puff pastry sheets, two ~400g sheets
Cremeni mushrooms, ~600g
Shallots, ~200g
Lardo, ~32 thin-slices
Dijon mustard, ~25g
Whole egg, 1
Thyme, ~8 to 10 sprigs
Oregano, ~4 to 5 sprigs
Rosemary, ~4 sprigs
Maderia, ~100g
Salt, as needed
Black pepper, as needed
Beef tallow, as need for frying (optional)
Canola oil, as needed for frying
All purpose flour, as needed
Non-stick parchment paper
Plastic wrap
Steps
1. PREPARE THE BEEF by trimming and season with 1% of its weight in salt. Wrap the meat and salt tightly in plastic wrap, package for sous vide, cook at 130°F (55°C) for 3 hours, and then refrigerate until cold. Shallow-fry in an oil at 400°F (205°C) for 60 to 90 seconds to develop a medium-brown crust. Blot off excess oil, then chill and keep refrigerated until needed.
2. PREPARE THE DUXELLES by finely chop the shallots and mushrooms. Cook the mushroom and shallots together over medium-low heat. Season with salt and pepper to taste. Add sprigs of thyme and oregano and cook until the mixture looks dry. Deglaze with Maderia and continue cooking until mixture is dry.
3. PREPARE THE CURED-MEAT WRAPPER by laying out the slices of lardo (or prosciutto) on nonstick parchment. Work left to right and then bottom to top, and overlap each slice so they'll hold together as a solid sheet.
4. SPREAD THE DUXELLES LAYER over the cured meat sheet using an offset spatula to make an even layer about 0.25in / 6mm thick. Leave about an inch of the cured meat uncovered at the top of the sheet so that it can close the wrapping.
5. WRAP THE BEEF using a long sheet of plastic wrap.Use two overlapping sheets of plastic wrap for enough width if necessary. Coat the beef tenderloin with a thin layer of mustard, and then place it onto the duxelles about one-third of the way up. Use the plastic wrap to roll things up. As you do, peel back some of the parchment paper so that the other end of the cured meat will overlap onto itself and seal the roll closed. Use the plastic to wrap tighten the roll, and refrigerate while preparing the puff pastry.
6. WRAP IN SHEET OF PUFF PASTRY a few inches wider than the meat roll, and long enough to wrap around the meat roll. Brush the sheet with egg wash, then wrap the pastry tightly around the meat roll. Pinch the ends closed and trim as necessary. Egg wash the surface and cover with the puff pastry lattice (optional). Make a hole for a wireless thermometer (optional) and wiggle the probe to make the hole a bit oversized (it will shrink during freezing! Wrap in plastic wrap and freeze until ready to cook and serve.
7. BAKE THE WELLINGTON's CRUST in a convection oven preheated to 450°F (230°C). Unwrap the Wellington, let the pastry thaw for a few minutes and then brush with egg wash. Add rosemary sprigs to the lattice windows if you want. REINSERT the Predictive Thermometer into the hole and then bake until the crust is dark golden brown and the surface sensor just beneath the crust has reached 190 °F (88°C), which means the crust has cooked through. This takes about 40 minutes. Note, rotate the Wellington as needed for even browning and reduce the oven temperature to 350°F (175°C) if the crust is starting to look too dark too quickly.
8 FINISH HEATING THE BEEF once the crust is fully baked. Crack the oven door and reduce the oven temperature to below 200°F (93°C), and ideally close to 150 °F (65 °C). Let the meat continue to heat through until the core is at least 105 °F (40 °C), which will take another 40 minutes.
Use advanced mode on the Predictive Thermometer to see the temperatures from all 8 sensors to get a sense of the different temps inside the Wellington. Don't let the surface of the meat exceed 120°F (49°C) during this step, as it will continue to heat to about 130°F (55°C) while the Beef Wellington rests before slicing.
8. SLICE AND SERVE the Beef Wellington!
FIND ME HERE
Combustion Inc: combustion.inc
Twitter: / chefchrisyoung
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PAST WORK
ChefSteps: chefsteps.com
ChefSteps Joule: amzn.to/3jSxpvg
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The Fat Duck: thefatduck.co.uk
You do a good job of "mentioning" your product without "pushing" it.
I find that respectful and keeps me watching other videos because I don't feel like a "tool."
That is your best bet to get me to see you "mentioning" your product again!
Get it? :)
Love these videos. Shots of the Joule in an Anova container, mentioning the benefits of the Combustion thermometer yet providing alternatives. Open and honest. You’ve perfected the art of selling by not selling!
Chris, this year for Christmas I made my usual beef Wellington recipe (mostly Kenji’s with a few modifications) but cooked it using your technique. I’ve made a Wellington for probably five or six years in a row for my family, and this is the best it has ever turned out from a meat cooking perspective. I was a bit nervous while monitoring the temp, as it took a long time to raise back from frozen to 32 degrees at the core, but as soon as it climbed past 32 it rose to 100 internal very quickly. I made two, one was slightly thicker, and we took the thinner one out and domed it in foil before the thicker one was done. The pastry stayed crisp, the meat stayed rare, and everything was warm. We’ll be using your technique from now on!
It was my first time making Wellington. Made 2 using this sous vide, assemble, and freeze method. Was Outstanding!! Will be using this method going forward.
Replying because it's awesome that others have this method a try and got great results too. Merry Christmas 🎄☃️
> I was a bit nervous while monitoring the temp, as it took a long time to raise back from frozen to 32 degrees at the core
That's physics at work, it takes a lot of energy to melt the water content from ice to liquid. It only takes about half as much energy to then heat that water from 32 to 100 F.
@@Mike_BEASTon Soul Brother!
So glad to hear it was a success! Thanks for giving it a try.
You probably released this video THE MINUTE that I was planning my Wellington yesterday, AND when I was considering chilling the meat overnight before baking the crust, there you are, confirming my instincts. I even considered putting the meat in a seasoned ice bath. 😂 Unbelievably good timing. Great video as always.
Hey Chris. You’re awesome. Thanks for all the work you put into the stuff you do.
I've been agonizing over doing a Beef Wellington for years. But having learned so much already from Chris, this has given me the confidence to try it, at last! Huge fan, thanks so much for all of your fantastic videos.
Absolutely fabulous video sir - loved how you took the time to really break down the steps for the wellington. It’s been one of those recipes I’ve always wanted to try but been conscious of wrecking an expensive cut of beef.
This guy's videos are always class, keep it up.
I instantly smiled when you appeared in your Xmas sweater. For such a complex dish this makes it look so easy and well worth a try. Thx for filming this and sharing it with us. 👍👍👍👍👍
Remarkable execution and completely logical. I thoroughly enjoy seeing these new combinations of methods, Chris. Thank you.
I did this for christmas this year and it was wonderful. It was the third Wellington I cooked in my homecook-life but preparing everything a day before took the stress out of christmas cooking. Thank you!
Dear Chris. What a lovely result. Thank you for sharing this cooking technique. Hope you and your family have a wonderful holiday season!
I love your videos; they're perfect! Everything is so well thought out and comprehensive. Looking forward to more videos in 2024!
This is outstanding. I was wanting a good wellington video and I've seen a lot but this one has the greatest potential for success. Very cool!
These videos are always perfect. Thank you Chris. I'm looking forward to purchasing a thermometer as well!
Merry Christmas! Thank you for your amazing video, and all the videos you’ve done thus far. I’m sure you and Grant made an impressive team. truly a fan all your work.
Made this for Xmas and it was perfect! Thank you for the helpful guide and the clear precise instructions and comparisons.
Tried it on Christmas and it came out better than I could imagine. Thanks!
GENIUS. I just found this channel and it is right up my alley. All of these subjects are things I lose sleep over.
Brilliant! Shared your video with a friend who is making Beef Wellington for his family for Christmas. Happy Holidays!
Followed your recipe for Christmas dinner and it went phenomenal!!! There were 5 of us and we all lost our minds it was so good. I cooked the tenderloin sous vide, assembled in advance, and froze. The pastry came out perfect and the meat core reheated to 110 degrees was outstanding serving temp.
I have bookmarked and shared this video. Will continue to.
You made our Christmas, Sir! Thank you! 🎄☃️
Cooked the beef a few days ago week and brought the frozen wellington two states away and finished it today. Came out beautifully and it takes the time pressure out of making it. Such a foolproof method. Thanks for sharing!
These vides are so well done, thank you! Beef Wellington is my favorite main dish.
This channel is gold. Constant quality.
Making a hydrophobic layer is genius, great job as always
Loved your work before you started making videos, I'm now a huge fan of your content here.
Great format, editing, and info mate congrats on your most recent success, I'm looking forward to more.
Happy new year.
So cool of you dropping this video right now. I was planning on trying a Beef Wellington for the first time ever sometime in the next 2 weeks.
I will make it in the Ninja oven I also bought on your recommendation, and i love it.
Thank you and merry christmas
Thanks for this professional lesson on Beef Wellington. I genuinely appreciate your combination of technical accuracy and artistic competence in the culinary arts, as there is so damned little of it in the world today.
I bought two of your thermometers: one for me and a second one for a friend in Austria. This Beef Wellington is the first recipe with which I'm going to use it.
Even though pre-cooking the beef and then later on starting baking from frozen makes perfect sense, I would never have tried it without the Predictive Thermometer. No way. Now I'm excited about seeing Wellington-from-frozen actually work!
I have a ton of beef fat rendered from roasts saved up in the freezer, and while it's not technically tallow, I hope it will work nearly as well.
Thanks for your work on the Predictive Thermometer. Some day they will refer to it as the beginning of an era, much like Edison's first light bulb illuminated the masses.
Complete, short and extremely informative. Thank you.
Please don’t ever stop making videos. MOOOORE!
This must be one of the best cooking channels out there just lowkey doing amazing tutorials with a tier cinematics
Great job Chris, this is amazing, as always! Looking forward to wathcing the next project
Nice. The family just committed to this idea for a holiday dinner. Very timely for us.
Awesome video! I've never wanted to make one, but this makes me want to try it. I'd love to see more basic stuff. How you presented and explained the searing and best way to cook steak videos would be great for other proteins and veggies.
What an execution!! Love seeing more of your personality in this more recent vids too. Super fun.
You're the man. I just got asked to make this because "I watch all these cooking and BBQ videos". Thanks for saving the day man, and I'll watch this again during the process to keep me in line.
Completely blown away by this video. Frozen Wellington?!? I love it when you find someone who thinks completely out of the box. I gotta try this soon. Just ordered my thermometer and I anticipate a Wellie in my future.
Amazing content as always! Thank you and happy holidays to you! Looking forward to what you have cooking up for next year!
So! I just made it, came back from my parents' place. It was great! Worked like a charm. I worked as a butcher for almost 8 years, and I DREADED making a Beef Wellington. Your Video changed everything... I watched your videos for a year almost and well, as a Christmas gift for myself, I ordered the thermometer...hope it'll arrive soon.
Right, so I used a bigger cut of Tenderloin...roughly 1.2 Kilos. The Baking phase worked like a charm, but the thawing phase took almost 3 hours (Kept it around 60 degrees Celsius ... I guess because my meat was a bit thicker, haha. But we had Eggnog and good cheer, so it was all good.
Thank you for the recipe, Chris, and I hope you have a wonderful Christmastime and a good start to the new year!
I tried this recipe for christmas and did 3 separate wellingtons just like these. It was sooooo much easier than wellingtons I did in the past. I did end up subbing the beef tallow for duck fat - still turned out great, but not nearly as good of a sear/fry compared with a higher smokepoint of tallow.
I'll for sure be cooking it this way every season now.
Thanks for the great video and recipe. I can confirm the Wellington came out prefect, and the in-laws were impressed.
Thanks @ChrisYoungCooks, fantastic technique. Made two large ones for 27 people on NYE and they came out great! As others have said, depending on the thickness and the temperature of the freezer after the pastry is cooked the core might still be frozen solid (it was -2C for me) and will require more time to fully come to temp. If your oven has a "warm" setting this is perfect to prepare in advance and leave in at 50C till it's time to serve. I'll be making this again for sure, thank you and happy new year!
I love to know how to cook Roast pork, achieving the bubbly rind/skin/crackling and juicy meat. I've tried so many methods, and I'm still on my quest for perfection!
Thanks for all the videos so far, looking forward to 2024!
Love it! Been making Wellington for the last few years and was thinking about freezing it this year but just did a good chill. Had to pull it out early and the pastry wasn't as done as I would like. Appreciate the detail on how to really get everything square. Will be doing this method for sure next year.
As for what to do next? EGGS! Anything eggs. I frigging love eggs. I've used it as my culinary barometer for a while now and find they keep me honest.
This definitely seems like a much easier method vs what I normally do! Will have to give this a shot next time.
Great stuff Chris! I'm already down the path for my Christmas dinner plans, but this is going in my notes for next year. Happy Holidays!
dude i saw your video where you told a bit about your past work, I am mechanical engineer and before that i was pro badminton player and national champion this year i went to culinary school did my whole thing and i also came up with how to make few things that would help in kitchens but with few search almost everything have already been made and most of them are perfected . anyways nice to see another engineer doing this culinary work.
That’s super cool, have you ever seen a a quarter size combi
nope@@cameronknowles6267
Weird flex but okay
@cameronknowles6267 they're trying to get close, but that $10k+ kitchen grade combi is a thing of genius and the best oven any cook can ask for, those moisture settings make a world of difference
@@joeycurtis1872 very true I’ve used multiple brands of combis and it’s a world of a difference from a regular oven with fan speeds and auto stage cooking with humidity
Dude, your analytical style is off the charts!
I was waiting for this video! I was thinking that this would be the easiest recipe to test since you have the temperature at each 'zone'. Keep up the great video quality!
Thank you, thank you, thank you!!!! I was a bit worried because I was making it for Christmas dinner and have never attempted it before. I followed your recipe exactly, making one med rare and one med well (I know, what a waste of a good cut of meat!) Sous viding the meat first allowed that to be done perfectly! Took my time with all of the steps and it was absolutely perfect! I got rave reviews and will never try it any other way! I can make it in advance and freeze it and enjoy my guests on the day of the meal. Something that rarely happens with such an intricate meal! Paired it with some Gruyere Potatoes Au Gratin, roasted asparagus and a chocolate lava cake with vanilla bean ice cream and my guest were blown away from beginning to end! Take my word for it if you're hesitant .... give this a try, you won't be disappointed!!
2 cooks into my comubstion inc thermometer/ display combo and loving it. Next tests will be standing rib roast and my second try at a wellington. Thanks for a solid product.
Amazing, making a beef wellington has always been a dream of mine - i know which recipe to follow when that time comes!
Yet another marvelous video. Will buy your Predictive Thermometer
& Display, some happy day!
Hi Chris, I discovered your videos a few weeks ago, and I'm here to stay. You are very methodical and I can tell you put effort into every aspect, to make things well done. That's also a good characteristic about you that makes viewers trust your product. I would buy your predictive thermomether, but just two weeks ago I was gifted a meater, and as they're pretty expensive, so it makes no sense to buy another.
I would like videos on different levels of practicallity to cook different things, like the one you did on cooking a steak: an option for when you have less time (30 seconds flips), or more time (reverse sear). That, but for other cooks.
I know a little about good cooking, have lots of tech, and I bought your thermometer. Couldn’t be happier with it!
The first time I cooked Beef Wellington, it turned out perfectly. SO much work but so worth it 😋.
That opening is so adorable
Wow, thanks. Happy Christmas ☃️
Great video, as always. I have a few thermometers already, but I think I'll get yours just to thank you for the work you do here on youtube :D
Love it. What youtube lacks IMO is recipes on restaurant quality fish.
I made it this christmas! The meat was PERFECT! I used prosciutto, and unfortunately couldnt attempt the lattice artistry. I did experience some sogginess at the bottom. Im not sure i nailed the duxelle. Great video and instruction. Cant wait to try again!
Made this today and it turned out fantastic. Only mistake was mine, I left some double thickness pastry on the end and that bit didn’t cook through all the way.
Maiden use of my Combustion probe was a total success. Thank you!
Good grief, the quality of these videos is amazing.
DAMN, I am a food videos enjoyer M.D. from Turkey. Man, your scientific approach to cooking is driving me crazy (in a good way). Pls keep up the excellent work.
great stuff man, definitely gonna use this technique
Looks great--loved my grand ma's beef wellington when I was a kid! Going to try this with some seitan as I have learned I have a family history of Cancer so I need to avoid the BLV, igf-1 & pesticides in meat. Thank you for sharing
Wow! this is perfect 🙂 Thanks for sharing this!
This is good eats to a level alton brown could have never envisioned. This is like how mythbusters is the basic cable version of marc robert. This guy has harnessed the attributes of good eats and optimized. I love this channel
Good Lord that thing looks incredible.
Put it on a hot baking try and you will get a crispier bottom.
Enjoy the technical videos like this, teaching techniques that look/are impressive. Keep making them!
You know I tried that, and also directly on the oven’s rack. Directly on the rack had the crispest bottom because hot air could freely circulate. But it’s messier and kind of sticks so I had to carefully break it free to get it out of the oven.
@@ChrisYoungCooksWhich method do you recommend in general then?
@@Iconoclast1919nonstick parchment paper under the Wellington, set the Wellington on a mesh rack directly on the oven rack for good airflow underneath.
I've been loving your recent videos - keep up the good work! will be trying this technique over the holidays. A video I would like to see from you in the future would be 'Best Home Smoking Techniques' or something of that nature. Your take on home smoking techniques and best devices for the task would be great content.
Dang that was a thermometer master class right there. Excellent recipe engineering.
I wonder if that's the prefered method used in restaurants. I work as a sous chef at a small bistro, always wanted to make this for my guests, this is the way. Every technique you apply makes me wonder how i can apply it to some other dishes. Trully inspiring!
Truly excellent video. A perfect mix of art, science and panache in the videography for a version of Wellington that would even make Karen Torosyan jealous.
This made us think: this could be a very interesting product, frozen beef Wellington, ready to bake on demand.
Many places sell them. There was even a company on Shark Tank
Thank you for the incredible content!!!
2023 was a great year with your videos, I've enjoyed them all. I think it would be really cool to see some episodes on seafood and poultry techniques. There are some cool stuff I've seen where people are able to cook salmon without forcing out the albumen(?) and just barely cooking lobsters or prawns for dishes. it would be cool to see the thermometer used for such applications.
Just having received a whole tenderloin last week and using my butchery skills (thanks to CS and Grant!), I now have my cannon ready to go! What a perfect time to finally take the plunge and take advantage of the Predictive Thermometer! I see a Welly on my New Years horizon!! QQQ: how can leftover Welly be reheated without losing the integrity of the crust or is that even possible?
Thanks Chris! Merry Christmas to you and your family!
Perfect timing, indeed! I did a first-ever Wellington last New Years Eve with decent results, but this video will up the game significantly for me. Looks like it’s time for a second predictive thermometer, as well 😏
Happy holidays, Chris. Thanks for some really first-rate content this year.
Chris Young - The Duke of Beef Wellington
My biggest takeaway from this video is the existence of lardo. OMG your videos are the best! 😋
Love the video and it is a beautiful illustration of how much in advance some dishes need to be made and also can be made.
Also, I'm wondering if you've thought about doing videos about curing fish for sushi or poke?
Id love to learn your take on different cuts of meat. The value picks and how to prep then best.
I do something similar. Reverse sear the filet ahead of time (essentially sous vide like him). Construct the Wellington. You can use a layer of phyllo dough over the prosciutto if you want extra protection from the juices but I think precooking the filet handles most of it. (Edit: Per the comment below, I would also omit Phyllo) I have always then refrigerated vs freezing. I think I also use a lower temp to bake. Its comes out well although my crust is never as flaky as I like it. I always thought it was because I overhandle the puff pastry during construction. I am crap at the final construction because its usually years between attempts. But I wonder if freezing and baking at a higher temp would help.
Freezing makes a massive difference. I used to use phyllo, but realized it was doing nothing. The tradition of using something like phyllo or crepes is because in the olden days they didn’t have plastic wrap to help roll things up. Ditching it saves a whole step and I think it eats better too.
@@ChrisYoungCooks Great, Thanks! Agreed on the phyllo. Time to give it another attempt. Big fan of your work. Please keep the content coming.
Wow, here I was thinking I was being all clever and original using phyllo all these years. 🤣 Glad I'm in good company. I'm definitely thinking of trying this frozen version. I have actually considered it before, but figured it was crazy and would result in destroyed beef, but maybe I just need to see for myself. I actually do this exact same thing with my baked bries stuffed with pecans/cranberries. I take 1 wheel of brie and turn it into 2 separate stuffed/wrapped bries and assemble/freeze them a few weeks before Thanksgiving. One gets made on Black Friday, and the other for day after Christmas. Cooking from frozen really helps get thoroughly cooked pastry before the cheese melts away.
Anyway, what I like about this Wellington method is, not only can I make the meal way ahead of time like I do with the bries, but it also means I can make multiple smaller wellingtons instead of 1 big one. My wife and I are the only "guests" this year, so I would hate to ruin such a lovely meal with leftovers. So now I can make 2 smaller ones and freeze both. What I also like about this idea is that you can control the crazy carryover cooking. Whenever I've made wellingtons from chilled, I have noticed that the carryover is absolutely ridiculous because of how insulated everything is. I was having to pull them from the oven at around 90ºF and they would still carry over into the 130's. This concept of using freezing to buy some extra browning time is really helpful, and then using the second temperature to pull back on the carryover is definitely key. I imagine that even if you pulled it out of the oven after browning, the carryover would still get your beef warm, but maybe still a tad chilled in the center.
Lol why on earth would you use pastry in a baked brie?!
@@turkeyphant I feel like you don’t know what a stuffed, baked Brie is…
Perfect timing, this’ll be my new CPT’s maiden voyage!
My favorite video on Beef Wellington!
Same here. 🎯🎯🎯
Now I know what I need to make for the next family dinner. Though no pâté?
Pâte, or foie gras, or truffles are nice touches. But they add a lot to the complexity of the prep. I wanted to streamline the recipe by removing unnecessary flourishes that 90% of people won’t do well.
Wow that beef still looks perfectly good for tartar!
Perfect timing! Me: Taking lots of notes... Super Excited!!!
Happy holidays! Such a great channel!!! Can you leg of lamb? Or a large cut of meat?
I followed your exact instruction (except the part about wrapping beef in plastic and sous vide it as I don't want BPA/BPS/phthalate to leak to my food) and made a perfect beef wellington for our family's New Year Eve party. Thank you, Chris.
I didn't even think about that. He used plastic wrap in sous vide. Although it's only at 130 F so it wouldn't leak at that temp or for such a short time. It takes 4 weeks at 153 F for there to be a measurable increase in BPA release according to a 2014 University of Florida study.
@@stickychocolate8155 thanks for information. It also has DEHA, which is a compound chemically very similar to DEHP (phthalates) that corporations use to get around the use of phthalates. “Studies in the 1990s showed that DEHA can cause liver tumors in mice, and other studies showed that DEHA migrates from plastic wrap into food-particularly high fat foods such as cheese. A 1998 study by Consumers Union tested plastic-wrapped foods and found DEHA levels higher than what is recommended and even permitted by European advisory committees and regulatory agencies.”
This is fabulous. Thanks so much.
Very cool video as always, hope to be doing this next year. Since you asked for suggestions, maybe you could revisit the heat transfer equation, it was really interesting to see the numbers in the Ripping Hot is Too Hot video on the differences between heat transfer coefficients in the various cooking methods. I'd love to know if you can quantify other variables home cooks don't normally think about, especially: what's the impact of the conductivity of the pan in stovetop or oven cooking on the heat transfer coefficient? I've only ever seen the conductivity of the cookware material discussed in terms of how evenly it heats and how quickly it responds to heat input, not how efficiently it transfers its heat to the food.
Just perfection
This video just got me over my fear of cooking a Wellington!!! Can't wait to try this!
Now that I got one of your thermometers, I’m looking for more ideas of great recipes to start with! Doesn’t have to be fancy, just good beginner projects that show off the benefits of such a thermometer.
love your videos! I have seen tons of ways to reproduce traditional dishes like Carnitas or Shawarma in the home kitchen. I would love to see if there are hybrid approaches that actually produce better results or if the traditional methods are king.
My attempts at smoked brisket have not been good. For that matter all the pro smoked briskets I have tried were not any better. Love to see a killer smoked brisket method. Will try your beef Wellington a few times next year and if I can get half as good as yours, it will be on the 2024 xmass table
first time to the channel, thx for the info
I really hope to see a brisket video!! Im wondering if how putting the combustion thermometer across the point and flat will ease the process.
Very nice ad, thanks.