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You had me at 'beef and mushrooms'

Mmm, looks delicious 🤤

You made that look easy! OK, now I think I can do this!

adding it to my next box!!

yummm!

Adding to my box for next month now ❤

Thanks! They turned out great

Yum!!! Looks amazing.

OMG! That looks so good! I am going to try this asap.

So yummy, even I could do that.

🤤🤤🤤🤤

Wow!!!! Looks amazing and not hard at all!

Looks delish!!! Need to try this

mmm

🔥🔥🔥

That looks delicious!

Loos so good!!

Looks amazing!!!

Nicee

Love it

Looks good

Yep we toss a chuck roast in. Pressure cooked. Then after that toss in potatoes onions carrots. Corn green beans. Excellent we also just add a 1/2 tablespoon of butter to give it just a little buttery flavor. With dry rub on the roast.

Makes sense. Common sense.

Wow that looks awesome

Too much talk

I tried out this recipe, and it turned out to be absolutely fantastic! I did make a slight change though. Since my husband isn't a fan of blue cheese, I whipped up a delicious ranch spread instead. I combined mayonnaise, cream cheese, fresh lemon juice, and a packet of ranch dip mix. The result was simply delicious!

Only yankees can think of a recipe that has animal fat, vegetal fat, and dairy fat... Dont ever waste a top sirloin cap like that. All you need is charcoals one skewer or grill and seasalt. Save your "creativity" to other cuts that need it. As long as there are no flames, the charcoal is just at that orange glow and there is plenty of smoke, you will get the perfect sirloin top cap.

A bit of instant potatoes might work.

A chuck roast from frozen-best idea ever. Thanks!

How can you use olive oil at a temp above its cooking temp q😮 ???

It’s a sin to not do both sides.

The size of his chuck roast is one of mmy steaks on carnivore…

You made me question my own sanity with this video but I believe the fault is on your end, chief.

Simple but so good 😋 Thank you 😊

Your well done is what I think is reasonable. In this family, however, we eat our steaks rare. As in really rare. Blue. Anyone who think well done means dry and grey should not bother eating steaks at all.

He said take it out at 120* & it will carryover +5* then about a minute later he states he pulled it from oven at 110* ?? which is correct for med/rare?

Love you brother

First time buying beef & hoping to enjoy different cuts as I learn to cook beef.

Let it go. You know enough to do it

It shrunk down to practically nothing

what was the the temperature on the thermometer?

Where can I get the serving dish?

All I am seeing is him touch raw meant then touch all the other stuff in the cook space

That would not last 5 minutes in front of me.

I have never tried butcher block.im just looking is the sausage good? I love good sausage that isn't tough and good bacon.

I really want some of the sausage

Hell yeah

Okay I just cooked my first-ever ButcherBox brisket following Yankel's excellent directions, and it turned out great! I did have to make a few minor modifications, including the use of tomato sauce instead of tomato paste, and mango-orange juice as opposed to apricot nectar... but the flavor was outstanding. I did however, make one major change to his recipe, based on what I read in the comments: I only cooked the brisket in the Dutch oven for two hours at 325 instead of his recommended four hours. I did this because I didn't want the roast to be dry or overcooked. The way I see it is you can always put it back in the oven if needed, but once it's overcooked you'd better get out the catsup and chalk it up to a learning experience. If you're wondering, my brisket had a point. It was not flat like Yankel's.

Hi, what about pork butt? It's considerably bigger, could I cook _that_ from Frozen as well?

What's the internal temperature?