I Fix My Biggest Problem With Beef Wellington

[@BigTuna517]

No shame for overcooking the steak. It’s a learning process and easy to fix. What’s more important is you’ve used a cut of beef you enjoy more, plus cooked it without cured meats, to your liking. The pâté adds a depth of flavor. Well done!

[@knoxavebbq]

Yup. It was great. And I agree with what you said. Thanks so much for watching!

[@bobbicatton]

Thanks for all the great inspiration. This was a fantastic cook!👍😊

[@knoxavebbq]

What! Bobbi that’s too generous. Thank you so much!

[@jsblusmokebbq4343]

Love the content. Your videos are a breath of fresh air with all of the other BBQ channels. Keep at it!!

[@knoxavebbq]

Really? That’s good to hear. I hope that’ll help me get more subs and views. I’m nowhere near the rest of them. Haha

[@zman7953]

Great cook and recipe. Cheers brother

[@knoxavebbq]

Appreciate it. Thanks for watching

[@Foxshadow416]

Seriously one of my favorite KZbin channels

[@knoxavebbq]

Aw man. That means a lot. I appreciate that.

[@MarkB3h]

Super creative! Definitely worth seriously considering based on your example. Happy holidays!

[@knoxavebbq]

If I’m doing a Wellington it’ll only be this ways thanks for watching

[@dwaynewladyka577]

I think it still looks good. It kind of reminds me the way brie is wrapped in pastry. Hope you have a Merry Christmas and Happy Holidays. Cheers, Joe! 👍🏻👍🏻✌️

[@knoxavebbq]

Yea, it was still very good. I just wanted it to be perfect. Haha. Thanks so much for watching. Happy holidays to you as well.

[@scrane5500]

Looks great--loved my grand mother'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 and pesticides in meat. Thanks for posting

[@knoxavebbq]

Gotcha. Thanks so much for watching!

[@danielmiddleton8173]

Brilliant! I like how you're thinking outside of the box on this recent set of posts on holiday meal classics. You're presenting alternative methods of getting to the same end, tastiness.

[@knoxavebbq]

Appreciate it. Yea, I just don’t want to rinse and repeat these classics that everyone does even if theyre already great.

[@doplinger1]

Great ideas, Joe! I’ve never had one before, I like your version better.

[@knoxavebbq]

Appreciate it. If you have a free day, it’s a fun dish to put together. Wouldn’t want to do this regularly though. Haha

[@bbqlvr6137]

I like this version much better!! Bravo Mighty Joe!!! 👏😋

[@knoxavebbq]

Appreciate it. If you don’t mind the extra work, I think it’s worth it.

[@RandoTy]

This is awesome, Joe. Love the substitution of the mousse for the ham, I think that's a genius move. Thanks so much for sharing!

[@knoxavebbq]

Can’t take credit for that. I stand on the shoulders and knowledge of others who know more than me. Haha. Thanks for watching.

[@mikeh4613]

God damn man your channel is my go to now. Probably not going to actually make half of this but it's living vicariously through you hahah. Keep it up!!!!!!!!!!!!!!!!!!!!!!!!

[@knoxavebbq]

Haha. Understandable. That’s why I waited so long to make it myself. Appreciate it.

[@BB-rs4sb]

It looks good 👍 . I only had beef wellington once in my life at hells kitchen in vegas. It was delicious. I will try to make this at home

[@knoxavebbq]

Appreciate it! Thanks for watching

[@narbekalantarians6269]

I like your version better than the traditional, and totally agree about not including the ham/prosciutto

[@knoxavebbq]

Appreciate it. Thanks so much for watching!

[@BigDaddyDuke101]

💲💲💲💲Looks good I think you nailed it and the cap steak was great.

[@knoxavebbq]

Appreciate it. Yea, it was bad, just didn’t hit the temp I wanted. Haha. Thanks for watching

[@PepBo]

Amazing!!! What can I say? Inspiration to me... Thank you for showing us how to turn cheaper cura into the dishes everyone would love to replicate...

[@knoxavebbq]

Aw man. I appreciate that. Hope you can try it and let me know how it is! Thanks for watching

[@PepBo]

I would love to try having a go at that! And I will show you when I will!!!

[@Mattmo73]

Great cook Joe, I share the same feeling as you in regards to "traditional" beef wellington. This recipe is more my speed using the ribeye and leaving out the prosciutto. I will definately give this one a try.

[@knoxavebbq]

Let me know how it goes and tag me on Instagram if you do!

[@907jl]

Looks great Joe, good idea! Would definitely give that a try. We've had the beef Wellington at Gordon Ramsay Steak in Vegas, and frankly was underwhelmed.

[@knoxavebbq]

I haven’t had his, but I’ve had a few that follow his recipe and thought the same. Thank for watching!

[@Trumpetmaster77]

Brother you did a fantastic job on this cook! Pure uppity status meal right there! delicious!

[@knoxavebbq]

Appreciate it. Probably won’t be doing this regularly, but whenever I do, I’ll be doing this version of it. Thanks for watching!

[@okcharleys]

Love it man. Agree on the prosciutto… also just not a fan of soggy cooked prosciutto in/under things in recipes. Even in something like saltimbocca I like to give it a quick crisp in the pan first

[@knoxavebbq]

Agreed. I want it uncooked or crispy. Thanks for watching!

[@DJ-fn3jm]

Looks awesome. I am definitely in the "I LOVE TENDERLOIN" camp. I mean I love pretty much everything beef. This dose look fantastic.

[@knoxavebbq]

haha. there's nothing wrong with tenderloin. i just think it's a bit overpriced and trying to find the right piece to make beef wellington can be challenging.

[@DJ-fn3jm]

@@knoxavebbq I don't get it very often because of that BUT my local supermarket, ShopRite has it on sale this week. $10/lb. I'm stocking up. Merry Christmas to me 😂😂. And to you as well!!

[@tdtommy196]

what's a rib cap? is that a chuck eye Delmonico?

[@knoxavebbq]

It’s the marbled portion of the rib-eye rolled up.

[@tdtommy196]

@@knoxavebbq so just the spinalis?

[@knoxavebbq]

Correct

[@Keasbeysknight]

Great Video! This meal isnt for me, its one of those... why would i want this when i could have a less complicated and equally delicious ribeye :) But love seeing the content, keep it up!

[@knoxavebbq]

Before I made this I would agree, but after making it, I would definitely do it again. Thanks for watching

[@danielh750]

Dude what is that pan? Didn't see it in the description or I just missed it. Let us know! Incredible video!

[@knoxavebbq]

Thanks for watching. It’s a carbon steel pan I recently bought. amzn.to/3TsfMWL

[@danielh750]

@@knoxavebbq that pan is sick! I have become a fan of carbon steel woks lately and I wasn't sure what you had. I knew it wasn't a wok, but it seemed close. What size did you get?

[@wellsstationbbq1267]

Beef cap is my favorite cut of beef. So much flavor!

[@knoxavebbq]

For sure. Definitely better than tenderloin. 😬

[@SuperPfeif]

Awesome man

[@knoxavebbq]

Thanks for watching!

[@RadDadisRad]

As someone who doesn’t like tenderloin because it lacks flavor this seems delicious. Ribeye cap is a specialty cut but I guarantee prepared in this fashion is definitely a great way to accentuate the beef.

[@knoxavebbq]

Yea it was definitely a better substitute. If you got the time and patience, I would recommend it

[@AMMOBBQ]

Love it my man. That was pretty ambicious but I love that you brought smoke to this dish.

[@knoxavebbq]

The cold smoke was subtle but really nice.

[@rand0mGT]

Looks bomb!

[@knoxavebbq]

Appreciate it. thanks for watching

[@cameronbatko]

$$$ creative approach to a beef Wellington. Great tips throughout the video.

[@knoxavebbq]

appreciate it. yea, i just didn't want to do the same thing everyone else was doing. haha.

[@toothoot8202]

@1:45 the first thing that came to mind was using meat glue to keep the pieces together.

[@knoxavebbq]

i thought about it as well, i wanted to try to stay away from using that if possible. luckily a good knot a some chilling worked great! thanks for watching.

[@yankee72789]

Are you getting that cut of meat from your local butcher or is there a site you use?

[@knoxavebbq]

I got it from Costco, but if you call a local butcher I’m sure they’d be able to do it for you.

[@RadDadisRad]

Senyai Grubs is another fun channel to follow.

[@knoxavebbq]

I’ll check it out

[@pacman_17]

These gourmet food videos are great. You always do something unconventional in the video which makes them more interesting.

[@knoxavebbq]

Appreciate it. Just want to give you guys a little something different since everyone is doing the same thing. Haha. Thanks for watching

[@lazydog274]

Thumbs up everyone ❤❤❤❤

[@knoxavebbq]

Appreciate it. Hope you enjoy this video

[@lazydog274]

Keep up the great work. All love from NorCal and a old doggie

[@taccosnachos]

$$$$🤑🤑🤑🤑🤑 Love Kai, he is hilarious

[@knoxavebbq]

Haha. Yea, and he’s a great guy

[@JohnSmith-qy2wm]

👍

[@knoxavebbq]

👍👍

[@PWCDN]

rib cap is insane. One of these days I just want the rib cap on a plate, overcooked or not, its a killer cut. No other cut is that forgiving.

[@knoxavebbq]

Haha. It’s a good cut, but so rich like fatty brisket. Thanks for watching!

[@alexanderdecaudin8215]

$$$$ I believe in @Joe

[@knoxavebbq]

Hahah. Thanks. Appreciate you watching.

[@psalm6272]

Another great tutorial Joe and kudo$ for keeping it real with $ome mi$$reps in the proce$$. Merry Christmas 🎁

[@knoxavebbq]

Appreciate you watching. Still the best Wellington I’ve had. Haha.

[@tdtommy196]

I can't find any Korean news paper. Will credit card pre-approval mailers and a mortgage statement aged for 2 hours work?

[@knoxavebbq]

I haven’t tested it, but if it’s waxy, definitely not.

[@jackhowell8708]

Hail, fellow lefty!

[@knoxavebbq]

Hahaha. Always glad to help lefties.

[@bud1971]

$ May you get a food processor for Christmas.

[@knoxavebbq]

Lol! Appreciate it. Thank you.

[@bud1971]

You ought to hit up Uncle Roger and Gordon Ramsay and have them review.

[@knoxavebbq]

Haha. Idk about that. Gordon would kill me.

[@bud1971]

@@knoxavebbq Of course he would and that's part of the fun. I'd would definitely enjoy your wellington BTW. I feel the same about tenderloin as you. Picanha is now my go-to. BTW, this vid would make a good short if you can chop it up. Gordon and Uncle Roger would be more likely to review and it could drive a crazy amount of traffic to your channel. Not sure which platform you would need to post on to catch their attention though.

[@Qatar87]

I blame the blender

[@mikehuang8027]

Aged Korean newspaper 😂

[@knoxavebbq]

it's the secret ingredient everyone is missing

[@johnduncan6276]

$$$$$$$$$$$$

[@knoxavebbq]

👍👍👍

[@AndrewMcInally-n9x]

Sorry but this is your first video I have watched that I have to disagree with sooo much. It was painful to watch. Sometimes BBQ and Smoker guys should not attempt high caliber chef cooking!

[@knoxavebbq]

No need to apologize. That’s how I feel about most ppl who try to cook barbecue. Haha. But we’re all trying to get better and you only get better by trying. Appreciate you watching!

[@bavariasuhl]

last xmas i wanted to do something special for family who were travelling to Korea and would be back to home in usa Xmas day. Made beef wellington. Incredible smell but i just couldnt eat the meat - ternderloin texture and lack of taste threw me off. So never again .... this may be the answer (Guga brisket wellington was exciting). I think using primerib instead of tenderloin may be incredible.

[@knoxavebbq]

Yea. Tenderloin isn’t great. You could, but you would need a lot of extra puff pastry which would be annoying. And personally I feel like it would be a waste of the prime rib. I could be completely wrong though. If you try it let me know!

[@paulapincombeandrolandlega6287]

$. Adding the won symbol for extra vibes: ₩.

[@knoxavebbq]

Woohoo! Thanks. Haha. Appreciate you watching.