Buffalo Rib Wings | Cosmo Can Cook
11:39
CORNED BEEF TACOS | CosmoCanCook
5:32
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@macthesmac
@macthesmac 22 күн бұрын
I tried both and my smoke after came out way juicier and tender
@CosmoCanCook
@CosmoCanCook 22 күн бұрын
@@macthesmac that’s great! I need to give that a try, I’ll be smoking 2 briskets for new year party, might have to try it out
@platinumare
@platinumare Ай бұрын
I love your honesty. This looks sooo delicious. I don't have a smoker. I hope I can somehow do a sous vide brisket as nice as this. Thank you greatly for sharing and thank you greatly for you honesty about the camera viewer. Your a gem.
@CosmoCanCook
@CosmoCanCook Ай бұрын
Thank you for that. Stay tuned because I will be showing you how to smoke a Brisket without a smoker!!! Thanks for watching
@CombatVetx3
@CombatVetx3 2 ай бұрын
If I dip mine in anything it's a little bit of teriyaki or barbecue sauce
@CosmoCanCook
@CosmoCanCook Ай бұрын
I like your style 👍
@FOGOcharcoal
@FOGOcharcoal 2 ай бұрын
I love this! Do you deliver?
@CosmoCanCook
@CosmoCanCook 2 ай бұрын
All the way to the dinner table, lol. Thanks for watching and thanks for the great products. Hoping to work together some day soon…..
@MatthewSmith-cp3hu
@MatthewSmith-cp3hu 2 ай бұрын
awesome that you did not have to sear it at the end
@CosmoCanCook
@CosmoCanCook 2 ай бұрын
Thank you, thanks for watching
@MatthewSmith-cp3hu
@MatthewSmith-cp3hu 2 ай бұрын
? what size bag did you seal it in
@CosmoCanCook
@CosmoCanCook 2 ай бұрын
@@MatthewSmith-cp3hu the biggest I could get to fit the sealer. Basically the standard one that comes with the vac sealer
@MatthewSmith-cp3hu
@MatthewSmith-cp3hu 2 ай бұрын
there must be a difference in quality of pellets i bought bargain brand pellets and the smoke taste it produced was a sawdust flavor
@CosmoCanCook
@CosmoCanCook 2 ай бұрын
There are definitely bad pellets out there. Also to minimize that I suggest vacuuming out ur pellet cooker before each use
@BigWood76
@BigWood76 2 ай бұрын
Of course your pot got hot, sounds like you underestimated the magic trivet!
@CosmoCanCook
@CosmoCanCook 2 ай бұрын
@@BigWood76 magical sciencel lol!! Thanks for watching bud!
@Jonbob836
@Jonbob836 2 ай бұрын
Awesome!
@CosmoCanCook
@CosmoCanCook 2 ай бұрын
@@Jonbob836 thank you! Glad you enjoyed it
@sixpak64
@sixpak64 3 ай бұрын
JD said he'll be your camera man if you cook for him! 😊
@CosmoCanCook
@CosmoCanCook 3 ай бұрын
@@sixpak64 I’ll keep it mind, lol. Thanks for watching
@alexandermayer2026
@alexandermayer2026 4 ай бұрын
This is the ultimate method. But sous vide bags large enough are unavailable. And it is the point that is both the best and the guarantee of having at least some successful meat.
@CosmoCanCook
@CosmoCanCook 4 ай бұрын
@@alexandermayer2026 I agree, gotta utilize smaller briskets..
@alexandermayer2026
@alexandermayer2026 4 ай бұрын
@@CosmoCanCook the only cost effective briskets are from Costco. And they are huge. In all my cooking adventures, brisket is the most risky. Expensive meat that has to be cooked perfectly, and it takes 24 hours to find out how you did. Been moving towards short ribs, especially Dino ribs. Close to foolproof and probably better tasting. But the sous vide method for brisket helps an idiot like me a lot.
@CosmoCanCook
@CosmoCanCook 4 ай бұрын
@@alexandermayer2026 haha, no idiots in cooking as long as you keep trying! I have a new method coming soon for a same day brisket. The trial run was awesome. Video coming in a few weeks
@benpopa
@benpopa 4 ай бұрын
🤌🤤
@CosmoCanCook
@CosmoCanCook 4 ай бұрын
@@benpopa thank you brother!
@BigWood76
@BigWood76 4 ай бұрын
Now that looks like a spread worthy of a king!
@CosmoCanCook
@CosmoCanCook 4 ай бұрын
Totally, thanks for watching!
@joygilraine429
@joygilraine429 4 ай бұрын
These were perfect! Requested by all 4 of my sons again.
@CosmoCanCook
@CosmoCanCook 4 ай бұрын
That’s great!! What flavor did you choose?
@thedragonsamurai7496
@thedragonsamurai7496 5 ай бұрын
that looks good
@CosmoCanCook
@CosmoCanCook 4 ай бұрын
Quick and easy, super tasty
@jefflovell4701
@jefflovell4701 5 ай бұрын
Hi, a few questions- 1. When you say Sous Vide overnight, is that 12 hours or what exactly is the time? 2. Are you still doing the 194 degrees? I am amazed that it comes out so juicy! 3. Are you still doing brisket flat like this? I have done the ChefSteps 155 for 24 hours, point was great but flat seemed dry, yours look great! Thanks, Jeff
@CosmoCanCook
@CosmoCanCook 5 ай бұрын
@@jefflovell4701 hey Jeff, how’s it going? By overnight I mean about 6 to 8 hours. Then I turn the temperature down to 150 and let it roll until dinner time. I would still take it out and rested at room temperature for about an hour before slicing. It is definitely the juiciest flatthat you will ever get
@jefflovell4701
@jefflovell4701 5 ай бұрын
@@CosmoCanCook Thanks, I will try that this weekend! -Jeff
@alazarchroman6305
@alazarchroman6305 6 ай бұрын
“Never been done before” 😂
@CosmoCanCook
@CosmoCanCook 6 ай бұрын
@@alazarchroman6305 I now realize I stand corrected… lol
@ryananderson3824
@ryananderson3824 6 ай бұрын
Happy Fathers Day Cosmo! Glad to see you back. That cook looked fantastic! Just bought a place down there on a course just a little south and east of Mesa. Love AZ!
@CosmoCanCook
@CosmoCanCook 6 ай бұрын
That’s awesome man! Thank you
@PerfectVacations4U
@PerfectVacations4U 7 ай бұрын
So good when it hits your lips, that’s good babinka
@CosmoCanCook
@CosmoCanCook 7 ай бұрын
Hahaha
@yesican9455
@yesican9455 7 ай бұрын
Massive Tomahawks brother! Geez!!
@CosmoCanCook
@CosmoCanCook 7 ай бұрын
They were huge lol
@scottwright4521
@scottwright4521 7 ай бұрын
Just saw your video, this is the only way I do brisket. Can do a choice brisket and make it like prime. Small variations I do, season, smoke on grill till 160-170 or stall. Sous vide 155 12-24 hrs. Prefer 24 hrs. Season again put in broiler to get bark.
@CosmoCanCook
@CosmoCanCook 7 ай бұрын
I like it! I’m shooting a brisket video tomorrow from the beach house. Smoking it on a propane grill…. Wish me luck lol
@jphish8724
@jphish8724 7 ай бұрын
I've smoked before and after sous viding, and after is WAY better, no contest at all. In my humble opinion. Pre smoke gets the smoke flavour throughout the meat well, but it's just an extremely strong general smoke flavour. Post sous vide, the smoke is obviously stronger at the edges, but pleasantly more varianced throughout. Much more complicated taste and texture.
@CosmoCanCook
@CosmoCanCook 7 ай бұрын
I’ll have to try this! Video coming soon!
@MEMcAndrews
@MEMcAndrews 3 ай бұрын
I like this approach. Can you recommend time and temp for initial sous vide, and the same for the post sous vide smoking session? I've been sous viding alot of things for a decade... and the one thing I don't like about it is that rendering fat without overcooking the meat can be a challenge. Any suggestions you have would be appreciated.
@jphish8724
@jphish8724 3 ай бұрын
@@MEMcAndrews I've tried many variations and I personally like 155°F/68°C for 36 hours. I prefer course salt, fresh ground pepper, and just a bit of garlic. Sometimes I use mustard as a binder, but I don't think it makes much difference. After sous-viding I put it on a searing hot bbq, after patting it dry completely with paper towl. Only 30 seconds a side, just to get a bark started. Then I do a 2 hour cold smoke. I personally like apple or cherry. I also enjoyed hickory, but some people found it too strong. I also reduce apple juice and spray it on the crust before, and a couple of times during the smoke. Hope this helps!
@MEMcAndrews
@MEMcAndrews 3 ай бұрын
@@jphish8724 THANK YOU!! I just did a test at 155F with three pieces. 24 hr / 27 hr / 30 hr. No smoke… this time. But will cold smoke next time. Thanks very much for your help. This is perfect!
@jphish8724
@jphish8724 3 ай бұрын
@@MEMcAndrews For next time, when I didn't have access to a smoker, I've used a bbq, really hot to form a crust while controlling the char with apple juice. It worked surprisingly well
@radicalmoderate2730
@radicalmoderate2730 8 ай бұрын
Whats the slicer your' using?
@CosmoCanCook
@CosmoCanCook 8 ай бұрын
It’s a serated carving knife. A regular knife will shred
@radicalmoderate2730
@radicalmoderate2730 8 ай бұрын
@@CosmoCanCook yah I get that I'm asking brand name and link to purchase lol
@CosmoCanCook
@CosmoCanCook 8 ай бұрын
Not sure found it at a local knife shop
@christinarobertson2275
@christinarobertson2275 8 ай бұрын
What temp did you start at?
@CosmoCanCook
@CosmoCanCook 8 ай бұрын
For this style it was 275
@mawk_1
@mawk_1 8 ай бұрын
I smoked till it hit 140, then sous vide at 155 for 24 hours. It was super good but there was a lot of liquid in the bag. The bark was still good and the juice made a killer gravy.
@CosmoCanCook
@CosmoCanCook 8 ай бұрын
That sounds fantastic. Great job.
@joewong4979
@joewong4979 8 ай бұрын
I couldn’t find anywhere about your improved seasoning recipe. In your first video, you pointed out that it was a little bland. Can you or anyone tell me what you or they used?
@CosmoCanCook
@CosmoCanCook 8 ай бұрын
Dry Brine overnight. Salt the leave on a wire rack uncovered in the fridge. Next day just add pepper and granulated garlic before smoking
@grd810
@grd810 8 ай бұрын
Geeezz i just told Lora to subscribe.. I subscribed ahead of her and i thought she’s your friend.. ohhh i would be so hurt 😂
@grd810
@grd810 8 ай бұрын
When and where is our invite?!
@CosmoCanCook
@CosmoCanCook 8 ай бұрын
I’ll put you on the list lol
@jayrocksU
@jayrocksU 9 ай бұрын
There’s no question what I’m having for dinner tonight. Great video
@CosmoCanCook
@CosmoCanCook 9 ай бұрын
Great to hear. Have fun
@jeanpierre.durrant
@jeanpierre.durrant 9 ай бұрын
That could win awards! 😋 👍🏾
@CosmoCanCook
@CosmoCanCook 9 ай бұрын
Thank you, the taste was definitely there
@robaanerud
@robaanerud 9 ай бұрын
Ive been souse Vid mine opposite. I Souse vide for 24 hours at 155, then in the fridge for 24 hours, and then smoker on low for 3 hours. I am still experimenting too. Everyone loves but falls apart and piss's me off.
@CosmoCanCook
@CosmoCanCook 9 ай бұрын
Keep experimenting, that’s the fun part! I would say smoke first. Once it is cooked it won’t take on much smoke.
@terrycavaness8259
@terrycavaness8259 9 ай бұрын
You made burger out of the POINT??? Blasphemy !!
@CosmoCanCook
@CosmoCanCook 9 ай бұрын
Just the Mohawk, it was worth it.
@bryanphung4339
@bryanphung4339 9 ай бұрын
love this! going to take your recipes and bring it out to the beach for a good time in a few weeks!
@CosmoCanCook
@CosmoCanCook 9 ай бұрын
Sounds Great, I’ll be down there again in June! Enjoy!!
@BMeister44
@BMeister44 9 ай бұрын
How long do you crisp at 325?
@CosmoCanCook
@CosmoCanCook 9 ай бұрын
About 10-20 min. Just for added crisp
@XaqNautilus
@XaqNautilus 10 ай бұрын
I'm going to take this as an example of what not to do. 12 hours at 194F is why it lost its structure and fell apart. Thank you for this.
@CosmoCanCook
@CosmoCanCook 10 ай бұрын
lol, glad I can help.
@markgleason3220
@markgleason3220 Ай бұрын
It looks good, but I agree the temp is too high (for my liking). I prefer 155f⁰ for 36h Cool video. Thanks for sharing. Also I like the way you trim your briskets.
@CosmoCanCook
@CosmoCanCook 22 күн бұрын
@@markgleason3220 thank you
@jackstrong2370
@jackstrong2370 10 ай бұрын
I cooked mine at 130 for 2 days it was medium rare it meltIn your mouthtender
@CosmoCanCook
@CosmoCanCook 10 ай бұрын
That sounds very interesting, I might have to try that as an experiment! Thank you.
@ChudsBbq
@ChudsBbq 11 ай бұрын
Damn! That was a solid burn haha
@40russia
@40russia 11 ай бұрын
Dooood. Much respect to your video on the art of smoking meat. BUT. You mispelled Souse. It's Sous . Not a big deal. Just makes ya look like a little more of a pro on the subject.
@CosmoCanCook
@CosmoCanCook 11 ай бұрын
Thank you so much, I realized the misspelling however, that is the title on the music license so I cannot change it. Oh well, still a fun video lol.
@dabigeasybbq
@dabigeasybbq 11 ай бұрын
overnight cook maybe 200F for 12 hours then bump to 250F until 194F internal (should have good bark and fat render) pull, add cold tallow, vacuum seal, and sous-vide at 140F 12-24 hours. overnight cooks on pellet grill super easy and using 100% hardwood pellet (no oil or additives add) will eliminate use of smoke tube. Basically using sous-vide here as a warming oven until ready to slice. Also I noticed liquid in vacuum seal bag - do not throw out - pour it over brisket before slicing.
@CosmoCanCook
@CosmoCanCook 11 ай бұрын
Great feedback thank you. I have been experimenting a few things off camera. Sous vide rest is definitely a game changer.
@marsbar6523
@marsbar6523 5 ай бұрын
why is everyone cooking to such high temps if using sous vide to finish? you lose the texture sous vide is known for. is the goal to get a more traditional brisket?
@CosmoCanCook
@CosmoCanCook 22 күн бұрын
@@marsbar6523 I did it to help break down all the intramuscular fat thus achieving tenderness. In hindsight I might cut down to 4-5 hours at 195 as to not make it fall apart tender.
@ManningBBQ
@ManningBBQ Жыл бұрын
Looks good!
@CosmoCanCook
@CosmoCanCook Жыл бұрын
They were great!
@allkindsofoutdooractivities
@allkindsofoutdooractivities Жыл бұрын
Really nice! Good job
@CosmoCanCook
@CosmoCanCook Жыл бұрын
Thank you!
@Lilmannp215
@Lilmannp215 Жыл бұрын
What is that chud plate you made the sauce on and how does it heat up?
@CosmoCanCook
@CosmoCanCook Жыл бұрын
It’s a trivet
@marcreyes7474
@marcreyes7474 Жыл бұрын
Good work! Excited to try this.
@CosmoCanCook
@CosmoCanCook Жыл бұрын
It’s the way I make briskets now. ! Thank you
@hamedd3396
@hamedd3396 Жыл бұрын
Thanks for the info
@CosmoCanCook
@CosmoCanCook Жыл бұрын
Thanks for watching!
@jeffcunningham7199
@jeffcunningham7199 Жыл бұрын
Just found your channel. I can never cook fried rice to my liking. Your hacks look legit and I will definitely give them a go. Thanks for the video and keep em coming. New subscriber.
@CosmoCanCook
@CosmoCanCook Жыл бұрын
Hey, thank you so much, so kind. Welcome and I hope you enjoy.
@Jorova7
@Jorova7 Жыл бұрын
MAN!!!! Did that shrink.
@CosmoCanCook
@CosmoCanCook Жыл бұрын
Like a cannonball and ice cold water
@WeAreLegion-
@WeAreLegion- Жыл бұрын
Looks great! 🤤
@CosmoCanCook
@CosmoCanCook Жыл бұрын
Thank you, I’ll never cook wings any other way!
@mstrt3749
@mstrt3749 Жыл бұрын
Well done sir! Been doing this for years and this is truly the best wings.
@CosmoCanCook
@CosmoCanCook Жыл бұрын
Thank you! Best grilling method for sure
@edwardpopa4854
@edwardpopa4854 Жыл бұрын
Make me a plate and send it to Northern California please
@CosmoCanCook
@CosmoCanCook Жыл бұрын
Local pick up only 😉
@josephciuriuc9603
@josephciuriuc9603 Жыл бұрын
Good job
@CosmoCanCook
@CosmoCanCook Жыл бұрын
Thank you!