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How To Cook a PERFECT Smoked PRIME RIB with Au Jus and Horseradish Cream on an SnS Grill
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How To Cook a PERFECT Smoked PRIME RIB with Au Jus and Horseradish Cream on an SnS Grill

Smoked Prime Rib with Au Jus and Horseradish Cream on the SnS Grill Ingredients: 7 - 10 lb Prime Rib 1/2 Teaspoon of Kosher Salt per pound of Meat Olive Oil 2 Tablespoons, Not Just For Beef rub 1/2 Tablespoon, Dried Rosemary 1/2 Tablespoon, Dried Thyme Au Jus Prime Rib Trim 1-2 Carrots, Diced 1-2 Celery Stalks, Diced 1 Onion, Diced 1 Head of Garlic, cut in half Fresh Rosemary Fresh Thyme 1 Tablespoon Soy Sauce 1 Tablespoon Worcestershire sauce 2-3 Cups Hot Beef Stock Horseradish Cream 1/2 Cup of Mayo 3 Tablespoons Horseradish Directions 1. Trim the Prime rib of all it's fat and silver skin, tie up with kitchen twine to create a uniform shape and the dry brine with salt (1/2 tablespoon of kosher salt per pound of meat) and put in the refrigerator for at least 1 day and up to 2 days. Save the trim for the au jus. 2. On the day of the cook, take the prime rib out of the fridge and let it come to room temp while you get the SNS Kamado up to temp. 3. Combine the dried rosemary, dried thyme, Not Just For Beef run and enough olive oil to form a paste. Pat the prime rib down well to dry the surface and then coat with the herb mixture. 4. Chop up the carrot, celery, onion and garlic for the au jus, put it in the drip and griddle pan, coat with olive oil and salt and set aside until the Kamado is ready. 5. Combine the horseradish and mayo and mix well and set aside. 6. Set up your SNS Kamado for a reverse sear. Once the indirect side of the Kamado is around 250 degrees and the smoke is clean, place the vegetables in the drip and griddle pan on the lower grate level and then the prime rib on the top grate. Place an XR-50 internal thermometer probe into the thickest part of the prime rib, and cook until the internal temp reaches 80 degrees. When it reaches 80 degrees, turn the meat for even cooking and add about a cup and a half of hot beef stock to the drip and griddle pan for the au jus. Continue cooking the prime rib until the internal temp reaches around 110-115 degrees. 7. At about 95 degrees internal temp, I start to get a half a chimney of charcoal getting hot in preparation for the sear. 8. Once the meat reaches 110-115 degrees internal temp, remove it from the Kamado, add the white-hot coals you were preheating and open up the vents to get the Slow ’N Sear up to a searing temp. Sear the prime rib using the cold grate technique until the internal temp reaches 128 degrees for a nice medium-medium rare prime rib. 9. While the prime rib rests, finish the au jus. Throw the drip and griddle pan filled with the vegetables under the broiler of your oven to caramelized any vegetable that didn’t in the Kamado. Then add to a pot and bring to a boil with the soy sauce, Worcestershire sauce and a cube of bouillon and let that reduce for about 20 minutes. Then strain the au jus 10. Serve Slice the prime rib and serve with au jus and horseradish cream Join our Facebook group! https://www.facebook.com/groups/1885522028370703/ PLEASE SUBSCRIBE! It really helps us grow! Find more info on the Slow 'N Sear here: https://snsgrills.com/collections/slow-n-sear Like the thermometer we used? Find out more here: https://snsgrills.com/collections/thermometers
how to make a TEXAS STYLE SMOKED BEEF BRISKET
29:57
Smoked Leg of Lamb on the Slow 'N Sear
07:56

Smoked Leg of Lamb on the Slow 'N Sear

Smoked Leg of Lamb on the Slow 'N Sear **PURCHASE THE SLOW 'N SEAR HERE: https://abcbarbecue.com/products Ingredients Lamb: 4 lb Boneless Leg of Lamb. Salt Rub: 2 Tbsp Dried Rosemary 2 Tbsp Dried Thyme 2 Tbsp Black Pepper, ground 1 tsp   Garlic Powder 1 tsp   Onion Powder 1 tsp   Paprika 1 tsp   Cayenne 3-4 Tbsp Olive Oil Chimichurri Sauce: 1 Bunch, Mint, Sliced Thin 1 Bunch, Parsley, finely chopped. 1/4 Cup, Red wine vinegar 1/2 Tbsp, Red pepper flake 2-3 Garlic 3 Tbsp, Olive oil 1/2 Tbsp, Honey 1/2 a Lime, juiced Salt Directions: I’m u a 4 lb boneless leg of lamb. I just trimmed up some of that fat, as this exterior fat won’t render like you think it will and it will prevent the seasonings from penetrating the meat. Then we dry brined it for 2 days in the fridge. To make the rub, combine all the spices below into a bowl and then add about 2-3 tablespoons of olive oil, just enough it forms a thick paste. You don’t want it to be too loose. Take the dry brined meat out of the fridge and pat it dry to remove the excess moisture from the surface of the meat. Then slice it in half, right where the empty space where the bone used to be to create two thinner smaller pieces of the leg of lamb. Then generously apply the rub all over the surface. Get it completely covered.  No need to salt.  We added all the salt during the dry brine step. We want to cook the lamb at around 225-250 degrees. So I just put about 10-12 coals into the corner of the slow n sear and got those white hot. Then I fill the Slow ’N Sear up with unlit coals and 1-2 pieces of your favorite wood. Put the Drip ’N Griddle in, add the grate and set up a thermometer to monitor the temperature on the indirect side. Then close the lid, open up the vents and let the kettle preheat until the smoke is clean and runs clear. Once you get to your desired cooking temp, adjust the vents to maintain the heat. Then add the leg of lamb to the indirect side and insert a digital probe thermometer into the thickest part of the meat. Close the lid and cook until it reaches an internal temp of about 80-90 degrees. Then rotate it for an even cook. Continue cooking the lamb until the internal temp reaches about 110 degrees. When the lamb is getting close to that temp, get some more coals white hot in a chimney so you are ready to sear right away. When the meat reaches 110, add the addition white-hot coals to the Slow ’N Sear. Add the sear grate to the spin grate and then using the cold grate technique, sear the leg of lamb on all sides until it reaches an internal temperature of 130-135 degrees. One side of the leg of lamb may be thicker than the other side. You may need to need to give that side a bit more time on the heat in order to get the thickest parts up to your desired final internal temp. We are aiming for 140 degrees in the meat. Then remove from the heat and let it rest for 15-20 minutes. To prepare the mint chimichurri, puree 3 cloves of garlic and a pinch of salt with the side of your knife or with a garlic press. Add that to a bowl. Then chop up the parsley as fine as you can. Then roll the mint up into a little bundle and with a sharp knife, cut tiny little ribbons or strips of the mint. Mint bruises a lot easier than parsley so we don’t want to chop it as intensely. Then add all that to the bowl. Then a tablespoon of red pepper flakes, a tablespoon of honey, 1/2 a lime, juiced, 1/4 cup of red wine vinegar, 1/4 of olive oil, a pinch of salt and black pepper. Mix well in a bowl. Then slice up the leg of lamb, top with the mint chimichurri sauce and enjoy a delicious leg of lamb.
SKIRT STEAK CARNE ASADA BURRITOS WITH FIRE ROASTED SALSA WITH THE SLOW 'N SEAR
06:45

SKIRT STEAK CARNE ASADA BURRITOS WITH FIRE ROASTED SALSA WITH THE SLOW 'N SEAR

Skirt Steak Carne Asada Burrito with Fire Roasted Salsa with the Slow ’N Sear **PURCHASE THE SLOW 'N SEAR HERE: https://abcbarbecue.com/products Ingredients 1 Slab of Skirt Steaks cut into 3-4 smaller pieces 1 Lime, Juiced 1/2-1 Orange, Juiced Kosher Salt Canola Oil Large Flour Tortilla Sour Cream Guacamole 3 Ripe Avocados 1/4 Onion Diced 2 Garlic Cloves, Grated with a Microplane 1/2 Cup Cilantro, Chopped 1-2 Jalapeno/Serrano, Diced 1 Lime, Juiced Salt Fire Roasted Salsa 3 Tomatoes on the Vine 1 Poblano Pepper 4-5 Tomatillos, De-husked, and Washed 1/4 Onion 1-2 Jalapeños 2 Cloves of Garlic, Left in their Paper Mexican Rice 1 Cup, Long Grain Jasmine Rice 1 1/2 Cups of Water 1/4 of Cilantro, Chopped 1/2 Lime, Juiced 2 Tablespoons, Canola Oil Pinch of Salt Refried Beans 1 can of Pinto, Kidney or Black Beans, Drained of their liquid 1/4 of Onion, Diced 1 Clove of Garlic, Diced 1-2 Tablespoons of Butter or Lard 1-2 Tablespoons of Canola Oil 1/2-1 Lime Juiced Directions: Marinate steak in lime and orange and salt let it sit for 1-2 hours. While that marinated, you can make the rice. In a small pot, add a tablespoon or two of canola oil and add the rice. Toast for a minute or two. Then add the water and bring to a boil, then to a simmer, cover and cook for 15 minutes. Then turn the heat off. Release the steam and then put the lid back on and let that sit and finish cooking off the hat. Once cooled, season with lime juice and cilantro and salt. Next, make the guacamole. Empty out the avocados into a bowl. Then add the onion, the garlic, cilantro, lime juice, jalapeños, and salt and mash it all together to your desired consistency. Put the nuts back into the guacamole and wrap with plastic wrap and push it into the avocado so it doesn’t oxidize while you finish preparing the rest of the ingredients. Fire up the Slow ’N Sear for a hot sear. Fill up a full chimney all the way and heat up the coals until they are 90% fully white hot. Add to the slow n sear, let that get glowing red hot. Then add the drip pan, and then the easy spin grate. And get ready to sear the meat using the cold grate technique. Pat your marinated steak dry of all its marinade. Coat with oil and then sear the steak, 1 minute per side, then spinning the grate and flipping the meat back on to the direct heat. Cook the steak for about 2-3 minutes per side, no more than 6 minutes total for a medium cooked steak if your coals are properly lit. Skirt steak is thin so it doesn’t need a lot of time on the fire when we have a fire this hot. Then remove the steak from the heat and let it rest while you finish up the salsa and the beans. Coat the tomatoes, tomatillos, peppers, onion, and garlic in a bit of oil and then get them on to the direct heat and cook those until they start to char on all sides, a couple minutes on each side. Then remove them from the heat and add them to a blender with cilantro, salt, and lime juice and blend that into a salsa. Set that aside. Add a small pan to the direct heat of the Slow “N Sear and add a bit of lard or butter and a little oil. Add the onion and garlic and a can of pinto, kidney or black beans, drained of their juices, into the pan and cook that for 2-3 minutes. Then take a potato masher and start to smash the beans, until you’ve reached your desired refried bean texture. Should take about 5-10 minutes. Some people prefer smoother refried beans, some prefer it more chunky. You are in control of that. Then season with a touch of salt. Set that aside. Heat up your tortilla on the grill until it is warmed through but not charred. You just want it to be flexible. Assemble the burrito by adding the refried beans to the center of burrito, not all the way to the edges. Then a spoonful or two of rice, but not too much, on top of the refried beans. On top of the rice goes a healthy amount of the diced skirt steak. Then smear some guacamole on the side of the tortilla closest to you. Then a touch of sour cream. Finally your fire roasted salsa. Pick up the tortilla so you are almost cradling the contents inside, let it all gather together, then roll over once side over the contents, and then pull back to compact everything into the burrito. Then fold in the sides and slowly roll, making sure it’s nice and tight until you got in nicely wrapped. As you are rolling it closed, keep folding in any loose sides to ensure you have a tight, well-wrapped burrito. Wrap it up in foil to keep it together and warm until serving. Then cut in half to eat. Serve with the fire roasted salsa. Join our Facebook group! https://www.facebook.com/groups/1885522028370703/ PLEASE SUBSCRIBE! It really helps us grow! Find more info on the Slow 'N Sear here: http://www.abcbarbecue.com/slow-n-sear Like the thermometer we used? Find out more here: https://abcbarbecue.com/product-category/thermometers/
Veal Osso Bucco with Mashed Potatoes and Gremolata on the Weber Kettle with the Slow 'N Sear.
06:55

Veal Osso Bucco with Mashed Potatoes and Gremolata on the Weber Kettle with the Slow 'N Sear.

Veal Osso Bucco with Mashed Potatoes and Gremolata on the Weber Kettle with the Slow 'N Sear. **PURCHASE THE SLOW 'N SEAR HERE: https://abcbarbecue.com/products Ingredients: 2-3 Beef Shank Osso Bucco Cuts, 3 Inch Cut 1 Onion 1 Carrot 1 Celery Stalk 4 Cloves of Garlic 2 Sprigs Thyme 1 Sprig Rosemary 1/4 Cup Beer 1 Cup Beef Stock Kosher Salt Fresh Cracked Black Pepper Olive Oil Mashed Potatoes 3 Russet Potatoes (or 1 potato per person) 1 stick of Melted Butter 1/4-1/2 Cup Warm Cream, depending on desired consistency Salt Gremolata 2 Lemons, Zested 1 Orange, Zested 1 Garlic Clove, Grated 1 Bunch of Parsley, Finely Chopped 1 Tablespoon of Olive Oil Pinch of Salt Directions: To get started, the first step is to dry brine the beef shanks. Evenly coat the meat with 1/2 teaspoon of kosher salt per pound of meat (1/4 teaspoon per pound if using table salt). Let that dry brine for at least 4 hours or up to 24 hours. Then pat them dry, coat in olive oil and season generously with fresh cracked pepper. Set up your slow n sear for a low and slow cook. Using a fire starter, get about 12-15 coals heating up in own corner of the Slow ‘N Sear. Once white hot, fill up the rest of the Slow ‘N Sear with unlit coals. Add the drip pan. Fill up the water reservoir with about 14 ounces of hot water, making sure you not to fill it up all the way to the top. Add the grate and insert you digital probe on the indirect side of the grill. Add a couple of chunks of your favorite wood and get the lid on. Allow the kettle to come up to temperature and wait for a clean smoke before adding the meat. We’re aiming for the indirect side to hit about 250 degrees. Once up to temp, get the beef on the indirect side and cook that until the pepper on the outside has set. Should take about 2 1/2- 3 hours. After the seasoning has set, we want to wrap the beef shanks. Set up a double layer of heavy-duty foil, place you beef shanks in the foil, then top it with about a cup of mirepoix, (diced onion, carrot celery) and garlic, thyme and rosemary. Then add about 1/4 cup of beer and a 1/4 Cup of beef stock. Then wrap that tight, insert a digital probe into the beef, close the lid, and then cook until the beef’s internal temp reaches a MINIMUM of 200-203 degrees or more. This cut of meat really can’t be undercooked or some fo the interconnected muscles won’t fully breakdown. Depending on the size of the shanks you are cooking, the timing of this may vary. While the beef is cooking, you can prepare the mashed potatoes and the Gremolata garnish. Peel the Russet potatoes and then drop them in some cold water. Then dice them into equal chunks, and then back into the water. This removes excess starch. Then drain them and add them to a pot. Fill it up with cold water to cover the potatoes and then turn on the heat to high heat until they come up to a boil. Once boiling, lower the heat to medium and let that cook until the potatoes are very tender and have no resistance at all when poking with a knife. Then drain the water. The best way to mash potatoes is with a food mill or a ricer, but a potato masher works well too. I used a ricer to make sure I get nice smooth potatoes, its really the only way to ensure that. But if you like chunkier potatoes, then a potato masher works best. Either way, you do it, get them all mashed up, then add the melted butter and warmed cream and olive oil and mix it all together on the heat to form your mash and to keep it warm. Then season with salt and keep the potatoes warm while you wait for the beef to finish. To make the gremolata, simply zest one whole lemon, smashed capers, grated garlic, chopped parsley, a pinch of salt and some olive oil. Mix that together well and then set that aside until the beef is done. Once the beef hits about at least 200 degrees internal temp and are extremely for tender all around, get it off the kettle and let that rest for a little in the foil. Once rested for a bit, get the beef out of the foil and on to a plate. Strain the sauce into a bowl. Then add it to a pan, put the heat on medium and reduce it by half, then turn the heat off and add 2-3 tablespoons of butter and melt that into the sauce. Then to plate, add a nice helping of mashed potatoes. Then a piece of the Osso Bucco on top of the potatoes. Then garnish the beef with a spoonful of the gremolata. And then it’s always nice to add a small spoon to dig into the bone marrow.
WHEAT BEER CHILI WITH MEXICAN CHOCOLATE
14:02

WHEAT BEER CHILI WITH MEXICAN CHOCOLATE

The Super Bowl is here and we’re making my Wheat Beer Chili with Mexican Chocolate, the popular chili recipe we made on the food truck. There are lots of chili’s out there and I tried hard to make mine a unique chili recipe. This is a super easy chili recipe with a few things that make it super unique and flavorful. Mexican chocolate gives the chili this awesome mole flavor and the wheat beer adds a nice balance to the richness. If you’re looking for Super Bowl party recipes, this chili is a must. I make my chili with no beans but it's a delicious sweet and spicy chili that was a big hit on the cart. You will see Cholula Hot Sauce featured throughout this recipe. Full disclosure, this video itself is not sponsored but I do have a relationship with them to do work on Instagram. #Chili #SuperBowl #NotAnotherCookingShow BOLOGNESE SAUCE VIDEO https://youtu.be/caIQBp-6OL4 Support the on PATREON: https://goo.gl/5Nr1oB DOWNLOAD THIS RECIPE: https://www.notanothercookingshow.tv/beer-chili-and-cholula-hot-sauce (Website Design by: https://www.kristasdesignstudio.com/) KITCHEN/CAMERA GEAR (My Amazon Store) https://www.amazon.com/shop/notanothercookingshow MERCH: https://teespring.com/stores/snacks-merch Music By GurtyBeats https://soundcloud.com/gurtybeats Download for free on The Artist Union: theartistunion.com/tracks/ccbf08 INSTAGRAM: https://www.instagram.com/thefoodfreakk FACEBOOK: https://www.facebook.com/notanothercookingshow TWITTER: https://www.twitter.com/NAcookingshow
Reverse Seared Black Pepper Blue Cheese Steakhouse Burger w/ Homemade A1 Steak Sauce w/ Slow 'N Sear
07:16

Reverse Seared Black Pepper Blue Cheese Steakhouse Burger w/ Homemade A1 Steak Sauce w/ Slow 'N Sear

Reverse Seared Black Pepper Blue Cheese Steakhouse Burger with homemade A1 Steak Sauce on the Weber Kettle with the Slow 'N Sear. **PURCHASE THE SLOW 'N SEAR HERE: https://abcbarbecue.com/products Full Recipe Ingredients: Makes 2 burgers 1 lb Ground Beef, divided into two Brioche Buns 4 ounces Blue Cheese, Crumbed Black Pepper Salt Olive Oil A1 SAUCE 1/2 cup of water 1.2 cup balsamic vinegar 1/4 cup Worcestershire sauce 1/4 cup ketchup 1/4 dijon 1/4 raisins 1/4 cup of onion, chopped 1/4 cup hot sauce 1 tablespoon celery seed A few cloves of garlic, smashed Salt and pepper Orange juiced and the rinds added 1 Tablespoon of Oil We started in the kitchen, forming our patties. I have 1 pound of meat so I’m just going to divide it in half. You want to form them a little larger the size of your bun. The burgers will shrink a bit so if you formed them the size of the bun, the meat might shrink too much and throw off the proportions of the burger. Then you can just prepare the blue cheese by crumbling it up and getting that all set. Then we are just going to make a quick homemade version of A1 Steak Sauce. It’s very similar to a barbecue sauce with a few tweaks. Sautee onions and garlic for a minute or two to sweat. Add the celery seed to toast for a minute. Then combine the rest of the ingredients into a pot bring it up to a gentle simmer and cook for about 15 minutes until it's thickened to the consistency of A1 sauce. It should be a bit thicker. Once it's about the right consistency, run the sauce through a mesh strainer to separate the solids because this sauce is intended to be smooth. If it's too loose after straining. You can put it back on the stove and continue to reduce to your desired thickness. Then let cool. It’s Ready to serve. Now we need to get the Kettle prepared for a reverse sear cook. With the empty reservoir in the slow n sear, fill with up with a full chimney of coals until all of them are almost white hot. Add them to the slow n sear and let the kettle preheat. In the meantime, we can get out burgers coated in oil and a lot of freshly cracked black pepper. Then coat with kosher salt liberally. Once you have a nice clean smoke running in the kettle, get your burger on the indirect side, making sure your drip pan is in the kettle and get the lid on. Cook for about 15 minutes and then flip. After 30 minutes, probe your burgers for an internal temp. You want to start searing when the internal temperature is about 15 degrees below your final target temperature of doneness on the steak. Then sear them using the cold grate technique for one minute per side, Repeating 2-3 times. Once they are seared, get them back on the indirect side, add the blue cheese, and get the lid on to let the burgers rest and let the cheese melt. While that is happening, butter the rolls and get those toasted on the grill. Let the burgers rest off the grill for 5 minutes before serving. Then you’re ready to assemble Add a spoonful of A1 sauce on the bottom bun, then add the burger patty. Add another spoonful of A1 to the top bun, close it up, and enjoy your steakhouse burger. ______________________________________________ Want to hang out with other Slow 'N Sear owners, or interested in knowing more before you purchase? Then join our Facebook group! https://www.facebook.com/groups/slownsear/ PLEASE SUBSCRIBE! It really helps us grow! - http://bit.ly/2F7qUm7 Adrenaline Barbecue products used in this video: Slow 'N Sear: https://abcbarbecue.com/product/slow-n-sear-2-0/ Drip 'N Griddle Pan: https://abcbarbecue.com/product/drip-n-griddle-pan/ 22" Two Zone Cooking Grate with EasySpin: https://abcbarbecue.com/product/22-cooking-grate/ For our professional recommendations on digital thermometers check out the following link: https://abcbarbecue.com/product-category/thermometers/
3 Hour Appetizer Ribs on the Weber Kettle with the Slow 'N Sear