Brisket All For The Nachos

[@embilbieblimblehead6827]

"your microbiome is your fckn responsibility, not mine" Words to live by my friends WORDS TO LIVE BY

[@NatsWhatIReckon]

hahahahaha

[@LukeFennell]

i'd feel BAD if nat had to deal with my micobiome

[@jothamread]

This was it for me

[@minksrule2196]

@@LukeFennell same

[@angelkotilainen]

It's why I love this channel! No other cook takes into account how our individual guts are doing. It's nice he takes that into consideration, lol.

[@jamprophet2181]

As a Mexican dude from Sonora, let me applaud you for showing folks how to make legit guacamole!

[@blackie75]

Órale 😬

[@ryansoto7093]

SIMON!

[@DJ.LakeSea]

@Sample Rate pretty sure that ya dont need to censor swear words in Nats comment section..... Fuck YEAH Champ!!!!!

[@jenat82]

So I am not allowed to put a little raw garlic in it? Cos I LOVE raw garlic? Unless I missed it, he only put raw onion in? Not that I don't LOVE raw onion too. :) All the allium really. My dad used a mandolin for leeks as fine as it would go (tiny bits) and even that was amazing raw on mashed potatoes with just fried bacon chunks adding some butter for more to pour on the mash.

[@dawggonevidz9140]

where you stand on a crack of salt and pepper in it?

[@joshuastanden]

The random cutscenes are fire... holy shit I was in stitches for most of this.

[@NatsWhatIReckon]

Thanks for the kind comment mate

[@emlawrence226]

He is bloody hilarious

[@rioannbunal]

@@emlawrence226 and the way he swears makes him 10x funnier

[@janmaly1591]

If I tried dicing veg like him I'd be in stitches too.

[@gunthercindy]

Your knife skills make me envious. It was a thing of beauty.

[@bobisu3111]

I'm in awe.

[@NatsWhatIReckon]

thank you mate

[@wolfingitdown2047]

if you've got time, I'd love a grading of my own knife skills 👀

[@aimstar11]

Hands up who wants a Spotify playlist for all of the “let’s serve it up” songs? As well as the master recorder versions of sandstorm & shooting stars 👍😁

[@Rainbowgrrl]

Hell yea to this but screw Spotify-on apple Music please!

[@luckycatdad8369]

Hell yeah but screw apple music, do it on Spotify.

[@stephenomeara4338]

And shooting stars on recorder

[@aimstar11]

@@stephenomeara4338 don’t forgot sandstorm!!

[@ectomorphosis]

Hell yah but screw apple music and spotify, release it on cassette

[@derpherpblerp]

When the satchels flew into outer space I really felt that

[@NatsWhatIReckon]

It was a big moment

[@Sim.Crawford]

I did not know powdered guacamole was a thing and I'm actually quite glad for that.

[@Rainbowgrrl]

It should not be.

[@madcatjo]

It's not, it's just a seasoning packet you add to mashed avocado. It makes a shit guac, but mix with sour cream and you have a great dip sauce for fish tacos. Sorry Nat 😵

[@Sim.Crawford]

@@madcatjo I'm not sure it being "just a seasoning packet" improves matters.

[@TonyRule]

I was today years old when I learned about powdered guacamole. I've seen that jar crap but never powdered. Who TF thought that was a good idea? Seriously, some people need to be removed from the gene pool for the sake of humanity.

[@Warfang1998]

Hey Nat, my mates and I spent the last Sunday cooking this meal together. It was out of this world. Thanks for sharing this recipe with us and for giving us an excuse to try something new together. And an excuse to get on the piss whilst we waited for it to cook

[@Gavin031]

Shame on you for not calling this "limp brisket"

[@nathanyeo2621]

Tell you what, the fang dangle graphics are next level. Im loving it.

[@laurenschenck5355]

Looks so Yummy 😀

[@msparkes1990]

@@jullymarlin102 would you piss off

[@roh5876]

@@msparkes1990 report as spam

[@NatsWhatIReckon]

Thanks mate, i'm making a lot of work for myself these days hahaha

[@nathanyeo2621]

@@NatsWhatIReckon haha. The effort doesnt go un-noticed. 👌👌🙏

[@Danielle-eu3li]

This channel is peak KZbin content. It simply does not get better than this

[@glennslatoniii4931]

Best part of these vids is the confidence he inspires in the viewer.

[@payneful165aap7]

That guitar riff at the end is absolutely mint! Love the recipe champion

[@Angelina14799]

Brisket nachos are a standard in BBQ restaurants here in SE Texas. The meat is generally dry rubbed and smoked on a pit so that the finished product is smoky rather than spicy. Sliced jalapeños are added when stacking the nachos before serving. I'm excited to give this version a try.

[@NatsWhatIReckon]

Way to go legend

[@technokid666]

As a dude from Texas, we take our guac and brisket more serious than our government. You absolutely nailed it!! 🤜💥🤛

[@pauljohnson1113]

A Nat's What I Reckon classic. As a line cook grunt of 40 years I appreciate your no bull approach to cooking and food. You sound like we do during the rush.

[@saajingrey]

Apparently in Australia cilantro is called coriander. In America ( and probably a few other developed nations) we call the seed of cilantro 'coriander' and the matured coriander seed 'cilantro'.

[@moneyblackblood]

That's because "Cilantro" is the Spanish word for it. "Coriander" is derived from the (ancient) Greek word koriandron where they have been cultivating it for at least the last 4000 years.

[@rawrrrrr542]

Nat is an absolute legend!! Keep up the good work.

[@NatsWhatIReckon]

You're an absolute legend

[@tfre3927]

The other little tricko with avos is if they have the little knobs on them, if they knock off easily with a tender loving tickle from a finger..... they are definitely el-ripeo.

[@NatsWhatIReckon]

Hot tip

[@JimOMoore]

I cannot believe Nat gave you a hot tip 1 week ago and nobody has made an innuendo about it yet :-)

[@tfre3927]

@@JimOMoore You did NACHOS say that?! ... oh boy. Couldn't help it. I couldn't help it! haha

[@dancooperish]

There's a special place in hell reserved for people who squeeze fruit and veg and put it back.

[@Turkeyinthehay]

"You need the square root of fuck-all to recreate these things". BEST COOKING ADVICE EVER! I would watch these cooking videos every day just for the laughs and the passion for hating packaged chemical shit!

[@monaroboy124]

Using the body of an SG for a chopping board to 80's style power metal is probably one of the coolest things I've ever seen.

[@mike.t.0007]

I need a guitar shaped natswhatireckon chopping board

[@hogey989]

I want a Nats what I Reckon chopping board shaped Guitar

[@poledra73]

They need to start doing a Nat's What I Reckon merchandise

[@SantomPh]

The guitar shaped cutting board🎸🔪

[@rxw5520]

I think I’ve watched this four times already. You are a national treasure to more than one nation. I’m subbed to about thirty youtube channels, and Nat is the only one I have notifications turned on for. He posts in the evenings Sydney time I guess cuz in America it comes up early in the morning, and every time it’s the best possible way to start my day. I hope they get y’all out of lockdown soon and get those damn vaccines rolled out over there cuz that shit changes everything. Cheers and all the best from the states.

[@jaggirl]

Yes, he is our national treasure..👍 Tbh, I'm not sure where he is. I was thinking Queensland. Only because he did a tour in Brisbane last year. Our borders tend to be closed, on and off all the time due to covid.

[@The_Purple_Joker]

BEST COOKING SHOW EVER, the next Gordon Ramsay Should launch a patreon! to support such an aussie Legend.

[@Rainbowgrrl]

Gordon ain’t got shit on Nat

[@kasperholmjensen8540]

Nat is probably the absolute furthest you can get from Gordon. That dipshit.

[@ectomorphosis]

I would totes support a patreon. For the hundreds of hours of entertainment, totally worth it (and yes hundreds of hours because i've literally watched all these cooking episodes at least 30 times a piece. I love putting them on when I'm cooking, even if I'm not cooking the dish in the episode.

[@Goofy_2222]

I agreeeeeee!

[@audioawesome9527]

"Your microbiom is your responsibility." That is a teespring starter for sure.

[@ShempHoward2]

You missed the perfect opportunity for a joke: "Sashay, away!"

[@aimstar11]

He did it in his chilli con cane video - another really yummy dish!!

[@ShempHoward2]

@@aimstar11 Ahhh, right I forgot about that! Either way, Nat's an absolute legend!

[@FSMface]

Just me, or did "Compress The Describe Button" make me laugh harder than anything? 🤣

[@NatsWhatIReckon]

Hahaha stoked you noticed it

[@poledra73]

@@NatsWhatIReckon Everybody on KZbin says 'hit' or 'smash' the like button so anything different gets noticed. Smash'd avo that like button! Give the like button some extra chilies. Tell the like button to go f#ck themselves. You could come up with a different alternative every episode. Love your stuff dude. Best. Cooking. Channel. Ever!

[@ThePatwheel]

I'm going to need "sachets happen" on a t-shirt

[@Ready_Fire_Aim]

its like wartime food made popular =)

[@NatsWhatIReckon]

hahahaha rad idea

[@MissAustralia33]

And one with “Most Un-excellent, Dude!” Written over a sachet picture. ☺️👌🎸 Fuck sachet mix!!! 🤟🏻

[@Chris-vg3ml]

Oml the Shooting Star callback absolutely sent me.

[@NatsWhatIReckon]

hahaha went full extra on that one

[@Rainbowgrrl]

@@NatsWhatIReckon always go full extra

[@Kelle001]

Can we just appreciate the guitar shaped chopping board for one moment. Dude can cook 👍

[@poledra73]

One of the many things I love about this channel is the comments. No negativity. No asswipes. No trolls (there is a weird spammer replying with a youtube video of birds being funny but...) Lots of positivity and compliments and just funny shit. And Nat's What I Reckon gets in there responding to the comments. Came here for the videos; stayed for the comments 😎

[@queenofthedoggos8279]

Glad you clarified on the amount of chocolate My first attempt making chilli con can't go outside was less than ideal I am legally blind so I followed your verbal instructions and put an entire block of dark chocolate in. Boyfriend still gives me s*** for it lol

[@juliehock6059]

I bet he ate it nevertheless

[@TheTobes99]

Fuckin good on ya for having a go champion. Heaps of people who aren't legally blind don't cook so you're the big champion in my book Sarah. Keep rockin on.

[@antonc81]

If I don’t hear jimbo talking about tack-oes or natchossssss I’ll be disappointed

[@Bibblebobbles]

So I made this yesterday and what happens at 4:00 really doesn’t justify how that smells. It get right in your chest and I ended up coughing for ages. Absolutely delicious and definitely making again, but holy shit those couple of minutes nearly killed me.

[@kulia5493]

How can I love Nat even more than I already do?!?! Somehow, he (and the whole team!) just get better and better. Keep rockin!!

[@YvetteWilliamsMusic]

The look right at the start after saying “sachets happen” made me burst out laughing so early

[@superrobz]

🎵Nacho nacho man, I want to be a nacho man🎵

[@SleeplessNytes]

Totally went looking for this so I can make some Guac tonight to go with our Nachos dinner. I Googled "Nats what I reckon Guacamole". I didn't want no random internet recipe, your videos should be the gold standard answers to all recipe questions that are Googled.

[@mineandmitch]

Your microbiome is your responsibility! Feckin gold!!!

[@rawdog1999]

I don't think I've ever seen KZbin video have more than 5k views and no thumbs down. Even the flogs and sad sacks struggle to bring their negativity here.

[@Celeste-in-Oz]

Monkey is still superb viewing btw 🤩

[@rawdog1999]

@@Celeste-in-Oz 100%. I was pretty happy when I saw Netflix had made it available.

[@jamesfowler7582]

Was gonna say that Hey but someone has unliked it now still only one but let's email them somehow and go to their house and Chuck jar sauce at their front door. Just a suggestion...

[@NatsWhatIReckon]

I'm stoked

[@rawdog1999]

@@NatsWhatIReckon Mate, each of your videos brings a lot of positive energy into the world. Stay stoked. You and Jules are the Warwick and Joanne Capper of the KZbin generation. That's the biggest wrap I could possibly give.

[@MickeyMishra]

I gave up cooking shows when I got out of the Navy. They all seemed to be so artificial. I got to make this one day when my kids come over. You did this so well, anyone can follow it. Buying your book promptly just to say thank you!

[@fahgina]

Lost it at the recorder song.

[@aannurag]

This has to be my favourite version of shooting stars ever. Absolutely impeccable.

[@chrisopsahl4373]

This channel is like a cooking lesson while on acid and meth, love it!

[@jeanettekincheloe4831]

Friggin' sweet. Great video. Thanks!!

[@murmaiderman]

It's my birthday today, and I always get down around this time. This video truly cheered me right the eff up. YOU are the real Champions, champions.

[@mitchellstanger]

this just keeps getting better and better. awesome bro!!

[@NatsWhatIReckon]

Thank you mate

[@Myrkzz]

I can't believe how much I love your cooking vids, this is legit one of the best gems from covid that keeps on giving

[@marvingayefan1703]

I love you so much for using the word "microbiome" casually in conversation.

[@m8harry]

Fantastic Video Nat. Great job and many thanks to all the heroes behind the scenes helping to make this impressive content!!

[@commandercody8511]

My microbiome Is fucked now. You will be hearing from my lawyers

[@mediapartners9950]

Actually annoyed that I’ve only just come across this channel and subbed. This is my kind of cooking and narrative. 😂

[@TheSmackAttackMusic]

Please bring back the “your style is unorthodox” song for the endings. Also, you should do an Ask Me Anything session!

[@aussiecook167]

Now I want to watch bill and Ted 🤣💯

[@NatsWhatIReckon]

Sick film hey?

[@aussiecook167]

@@NatsWhatIReckon one of the best bro 😎 grim reapers me fav

[@aussiecook167]

@@jullymarlin102 thanx 🤘🏽

[@somegirl558]

"Fuck it off" is my mantra

[@alexreynolds1748]

We used your recipe last weekend and it absolutely killed. One criticism, though... No song lyrics going on, Nat! What's all that about, mate?!

[@tj7831]

your cooking videos are the only ones that make me want to cook. Thanks Champion.

[@marzzbar]

Now it's our turn to send you guys some love from Melbourne. Stay safe champion

[@barr2644]

Wish i could like this as many times as I've watched it...bout 20X...and counting.. Most excellent Nat!

[@stevenbenham7837]

Ah good old silicone dioxide. Granddads favourite

[@CynicalMartian]

I'm from Texas, that has my official seal of approval! (In Texas we don't put beans in chili but beans in chili tastes good so I don't care)

[@eatdrinkstagger]

Have totally stepped out of my cooking comfort zone thanks to this dude, and just wondering, anyone got suggestions on capsicum substitution? Alas, capsicums are kryptonite to my IBS (but not chillies, go figure - look, have got my gut microbiome sor-tid, promise) but I would love to make this for some special meat-eaters in my life.

[@simonbyrne7074]

Love your work Nat I have repeated several of your recipes now and you never disappoint. Posh stew. Ripper. Balsamic addition is a stoke of genius Chicken soup with orange juice. Winner. Brisket chilli. Awsome Chicken parmy. Brilliant Mashed spuds. Best i’ve ever made. Lamb roast. Seriously good Keep em coming.

[@jeremyadams1742]

I came over from the MCM video and you sir have earned a subscription. Very fun to watch and I think I may have learned something.

[@bobisu3111]

Wyld Stallions!?! Excellent!!

[@gaykosan1022]

man's looking like an elementary school chalk dust seller

[@whynotthisname2019]

Australia's version of Gordon Ramsay? Maybe not but character wise this champion is bloody awesome and can cook.

[@AmyK007]

I never cook because it’s a pain in the arse, but this dish makes me want to chuck on an apron and start cooking.

[@NatsWhatIReckon]

Hell yeah legend, give it a red hot go

[@oliwiagrambo7548]

These episodes and editing is getting even better 😂 you are a delight 🤟🤜🤛

[@nothanks6671]

How goods that guitar solo as it trails off into a brisk little stroll through the nacho milky waaaay !! Nats music is a whole other dollop of content.

[@ottomattic9544]

This is the best. Love every video. Definitely ordering your shirt and books

[@valixrae]

You're one of the few youtubers that I let the ads play for. You're welcome. 😂😂😂😂😂😂😂

[@mattbaker1453]

I'm pretty sure Nat is the best of us. I'm a fucking POM, and he's my fucking hero CHAMPIONS

[@thomassmith1148]

Yewww, saw ya in the shops the other day. Almost shouted out fuckin legend!!! and then a little voice in my head said nah might scare the old lady next to me

[@HelenMcLean]

😂😂

[@NatsWhatIReckon]

next time

[@carmelamillar1670]

I’m an old lady and I swear my fucken head off too.

[@Waybackwhennn]

@@carmelamillar1670 that’s grott

[@Skyfire08]

"We're gonna cut up some capsicums, or 'P E P P E R S'!" ONE OF THE FUNNIEST DAMN LINES IN THIS LEGENDARY VIDEO!!! Fucking hilarious and well done with the beautiful plate! Keep doing your thing dood!

[@chrisc3236]

This is freaking gold! Had me in stitches 🤣 def trying this recipe

[@NatsWhatIReckon]

Thanks for the righteous comment champion

[@jg6344]

I really love the bevis and butthead shit right out of my childhood for sure champions

[@jamesrbrindle]

I’ve come here from seeing your videos on Facebook constantly... Fucken yeah!!! Love your style and Jules laugh in the background is infectious. Rock on! Subscribe button compressed and the bell fucken rung!

[@MrJynxi]

That poem was giving me a massive raymond j bartholomew vibe!

[@moebius2k103]

After 5 hours of being pulled at Nat’s place anyone would be tender AF.

[@mike_base]

So good. The chopping montage? Majestic and calming. And adding the chocolate? Champion's League awesome.

[@SEEshadow]

His videos make me wish there was an ultra upvote button. Not only does the food look great, he's f'n funny as f. F'n A!

[@elizabethcole5125]

The amount of chilli you add is determined by how your arse is going at the moment 🤣🤣

[@stephenomeara4338]

Best shooting stars meme ever!

[@gavinpearcey]

This series has to stay on KZbin forever because you are not allowed to be this entertaining on actual TV.

[@davidsteinhour5562]

0:50 don't think I missed that MightyCarMods shirt, you absolute kitchen and car meet legend

[@nathanhallisey441]

I just spotted a Triple R sticker. The best radio station in the world.

[@darkshines800]

I think this might be your best yet. Stellar work everyone!

[@Krystal353]

LMAOOOOOOO this is the 2nd video ive ever seen from u and the montage of the packet seasoning killed me lmaoooooo im dying omg ive never laughed so hard

[@joshuabenjaminmiller6324]

great, as always. One thing: somebody's gonna get avocado hand with your pitting technique. That's how I ended any chance at a guitar career---a slip into my middle finger after a poorly angled chop, and I cut my tendon in half. If your avo is ripe you can halve it with a butter knife--you can also pit it with the same knife, or use a spoon. Just as easy, and quick.

[@mollyesther1]

This!! If you need anything sharper than a butter knife to slice an avocado, that bad boy’s not ripe enough

[@wildtofurkey1013]

Already knew it was a banger when he did Shooting stars on the recorder. Love your work champion

[@sevenchickenarmy]

"Your microbiome is your responsibility, not mine" HAHA! This is excellent. So very excellent! Thank you for making these vids and being so creative with them! (and for creating tasty, REAL food - hats off!!!!)

[@roadrash94]

Don't de-seed your jalapenos. Deal with the heat like a bloody champion.

[@ansje444]

The jousting interlude never, NEVER fails to make me chortle

[@pietaamadei470]

Love ya guts legend👍

[@stevo.jurisic1980]

Bro!.....you are my favourite Metal head human on the planet!!...🤘😝🤘 Keep on keeping!!.....😁

[@jammin4203]

Look at that legend with his Mighty Car Mods shirt on. Shout out from America Nat

[@blackmonday738]

I eat mostly Mexican rice every damn day! Love this, Def gonna try some of yr ready goes.🤘