Italian London Broil

[@willardconway6267]

I've been cooking professionally 40 years. I learn something new from Jack all the time. RIP. Chef.

[@macmac7902]

Daddy Jack , love the way you command the kitchen , with this cooking Arsenal, anyone with 1/4 of a brain can impress most folks . Man Bro its gonna take a minute to go through all those killer vids. Im going to the Grocrey store now. A true Cheff ! all would have edit that out -- showes trust and worthyness to continue learning from this Great Man .

[@shaunhegarty2885]

Your a prick

[@USC_Horizons]

Can I just say how much I love that he included the (admittedly small) mistake? The whole "yeah, I'm a pro, but we still make mistakes" bit was great.

[@misplacedcajun2325]

What a great guy!! Even though he made a small boo-boo, Mr. Jack shows us how to fix it instead of editing it out or starting over (without us knowing). Also, a London broil is such a good cut. Although it is a little low on fat, it is a steak that responds well to spicing and flavoring. It is usually a good buy as well. Continued best of luck!!

[@FrankGutowski-ls8jt]

Wrong. It’s not a cut of beef. It’s a type of preparation. He’s actually not preparing what he call a London broil correctly.

[@raybeez55]

i grilled a nice lean piece yesterday with a simple rub...love london broil

[@robforti]

i love the fact that you use all the old school techniques. RESPECT

[@josephplatania5593]

I love watching you make delicious foods. Yum.

[@paimannamazi3064]

I want to see him make vanilla ice cream just to watch him put blackening seasoning in it. It seems he puts that on just about everything LOL

[@bmurphy458]

Paiman Namazi Don’t forget the green onions!

[@tjz8797]

@@bmurphy458 You are goddamn right, good sir!

[@davidkelly9833]

And green onions!

[@gregieboy]

You’ll have chicken juice in your ice cream, this hack is the king of cross contamination!

[@NickTheNickname]

he'd probably fry it in olive oil and butter too LOL

[@Timmyskills]

Since the quarantine, I watch n n daddy Jack's, and i just make my weekly menu off that. I only wish i lived near Jack's resturant. My family has been eating good for months now

[@davidkelly9833]

Everything I see you cook, I wanna go out and get it!

[@d_d88888]

I love every single video ya'll make!!! Love from Seattle!

[@shaunhegarty2885]

Prick you are

[@redironfarm6561]

This guy is great....good food..good times

[@avantgardeaclue]

This guy cooks just like I do at home. First, turn on the burner as high as it will go, leave it there. Get an old skillet, just the one, that's all you need. Oil it up and throw your meat in, make sure its seared until past well done and then throw in everything you got. Carrots , onions, peppers ,garlic, tomatoes, cream, sugar it doesn't matter just cook it all up together throw it onto a plate and your done.

[@michaeldean9338]

lol...I took one look at this cat and KNEW this was going to be good! That's a chef! I think he'd be fun at the craps table, as well. Cheers ...

[@chaplinsrestaurant]

Michael, I'm more of a black jack, old school set back and gin player. Also some 5 and 7 card stud was my game. Glad you like the videos, Jack Become a Member Of "Cooking With The Blues" www.patreon.com/CookingWithTheBlues

[@michaeldean9338]

@@chaplinsrestaurant Mornin', my friend! Gots to love the 5 Card stud! I'll check out the link. A big 'yes' to the tunes in the background. But, that rustic kitchen is the bomb, brother. Peace :)

[@stephenwallace1737]

Jack knows his stuff!!!! I need to know whats in the blackening seasoning... could watch this guy all day!!!!!!

[@yahyamoustafa804]

Stephen Wallace Hot or sweat Paprika : black pepper : salt ( 3:2:1)

[@c.johnson1691]

I thought so when he had that pan blazing hot and then added garlic to the steak. I found out the hard way a few years ago that garlic can burn really quickly.

[@Kloppsserialbottlers]

and butter. That butter was burned by the time the steak went in the pan

[@reg5381]

That's a difficult cut to pull off in a pan.The meat and sauce looked awesome.

[@DanWebster]

Sounds like Samantha Fish in background love her music. Super looking dish, hard to cook. I slice mine thin to win. Love ya mean it -Pawpaw

[@FORZANAPOL__10]

Rip daddy jack ❤️

[@Trytocookthis]

This reminds me of the rock stew recipe with all the community effort that goes into the dish.

[@myloflex]

Admits to mistakes...last video admits that the meat was a tad tough...that's a true chef.

[@johnmalerba804]

@myloflex....that cut of meat needs to be slow cooked for hours. He should have known that

[@myloflex]

John Malerba maybe he does, he’s been a chef for many years...for the sake of making a video he could have lied. He didn’t. Don’t assume he didn’t know that.

[@johnmalerba804]

@@myloflex Than why put out a video showing people to cook that cut of meat in a damn skillet. He couldn`t even cut it. Watch one of omelette videos...even worse

[@myloflex]

John Malerba I’m sorry. Are you a chef? I bet you’re perfection all the time

[@johnmalerba804]

@@myloflex As a matter of fact I was a chef, recently retired after 26 years. When I made a mistake it never left the kitchen. Sorry but he should have done that over the correct way and then posted the video

[@trance1018]

Big props to you guys! I'm trying this dish soon

[@saykhelrachmones8668]

My hero for beige food.

[@scrapking9185]

You are the best Jack

[@toddschultz7477]

Good stuff

[@michelelevine1505]

Love watching you cook.. :)

[@ToddAndelin]

Another fantastic video!

[@papiezguwniak]

Steak looks tough af

[@JoannaMuse]

You are my favorite chef! Ciao bello uomo!

[@Amocoru]

Imagine how out of this world that would be if you made it at home yourself but you sous vide that beef. Making this soon.

[@mrkstymest]

They say there ain't no Smellovisio but dang if that looks great

[@justfutsinaround]

i've heard this tip when browning beef shanks before slow cooking them . 4-6 small cuts around the perimeter about 1/2" in from edge. maybe this would help the steak in the same fashion.?

[@johnmalerba804]

@jim...the key to cooking London Broil is to either marinate it for hours or use a crock pot or dutch oven. That cut of beef will never work in a skillet..unless it`s marinated

[@pastafazool65]

Looks really good but also tough meat to chew

[@johnmalerba804]

@Pasta Fazool....that cut of meat will always be tough and chewing cooking it like that

[@robertlerma1029]

You're the BEST!

[@cinimatics]

That looks great.

[@anarchoaristocracy8368]

He has a fatherly wideness.

[@leroyjarvis5617]

Good job daddio!

[@lucaavellano6277]

Mmm. Steak soup.

[@davedocker1195]

you are the master

[@juansolo1617]

Looks great. I'll definitely try it out. I just eat my london broil with salt and pepper, butter to skillet fry briefly. You should get a better camera. Even a recent iPhone can produce better results than what you're using.

[@chaplinsrestaurant]

Check out my other channel, cookingwiththeblues. Jack Become a Member Of "Cooking With The Blues" www.patreon.com/CookingWithTheBlues

[@kevinerberber]

stop yepping & complaining & watch & liston care fully his giving us home recipies with few ingridients & often hiss telling you how to change the recipe or to improve it hey thank you brother i wish you good business

[@jasonhull2163]

The burned garlic is still on the meat..

[@NorthStarGeneral]

I don't know if I'd be taking produce off the homeless.

[@gregchambers6100]

I love those super lean cuts. Sure they're not as tender as marbled, but I always adored them. Still do.

[@mikevicchiarelli2369]

Used to stink up the joint something awful

[@andreasz7986]

After laddling the beef stock and then using same laddle to get marinara sauce, doesnt that now make that whole marinara batch bad for ppl who dont eat beef....i.e..Indians, vege/pescatarians? RIP Daddy Jack...miss u alrdy

[@drjoneshopeusa]

great thanks happy t g

[@joegillis6798]

What does "Cooking with the blues" mean, anyway?

[@galacticexorcist]

Joe Gillis probably cooking with cc lul

[@stuckathome9683]

It looks good, but I could tell when he cut it that it was overcooked.

[@rickross199]

Interesting to know what your propane bill is every month Daddy Jack lol

[@FrankGutowski-ls8jt]

He’s using natural gas, not propane. For a place his size, gas costs about $3.50/hour during service.

[@mikeymike1001]

@@FrankGutowski-ls8jt Yes, i saw in one video he mentioned it was around $480 per month!

[@FrankGutowski-ls8jt]

mikeymike1001 My sister has a 10K sf house in CO. March gas was $300. But it’s only 10 yrs old and well insulated. Four heat pumps warm it to 51° F and gas raises it to 68°. Electric was also $300/month. She said it costs less to heat and cool than their 1928 3800 sf Tudor did. My $/hr # was based on chatting with the owner of a 100 seat taqueria. I took his monthly bill and worked out the $/hr. He operates 16/7/30. His bill was around $1600.

[@wylieecoyote]

I love your videos - unpretentious cooking and bags of flavor. My only concern was cutting the cooked meat on the green cutting board that had been used for raw meats. Really looks good otherwise! You mentioned another location where you had a restaurant.. What happens to all of those places you previously had and why do you move? You have mentioned: Cape Coral Florida, Louisiana, Texas, Denver and now New London Ct. Usually it takes a while to build a reputation and just leaving after all of that effort would squander that goodwill. You would also be leaving your customers that you worked so hard to get. Just curious.

[@letsgomets002]

tough meat because he didn't marinate it and cut it way to thick for London Broil

[@paulboyle4491]

No sound ??

[@droan999]

Turn your heat down. You get more flavor out of your food when natural sugars are given the chance to release on their own, not trapped and burnt.

[@christaylor3911]

droan999 steak should always be fried on high heat.

[@droan999]

The steak is fn burnt bro. I meant to say fat not sugars in my above comment. I’ve sautéed steak a lot, you don’t cook it with garlic, you finish the steak with butter and herbs and a crushed bulb of garlic with the skin on and baste the steak with the melted mix. If you had to rinse your pan three times to get rid of char, your doing it wrong.

[@christaylor3911]

droan999 I agree, the garlic was wrong but he admitted his mistake. For me it should be seasoned with salt and pepper, cooked in butter, high heat, with fresh thyme, basting the steak constantly as it cooks. Maybe he had the heat too high, or maybe he didn’t turn it quick enough. My point still stands though, it needs to be high heat.

[@johnmalerba804]

@@droan999 You also don`t cook that cut of meat in a skillet...It will be tough and chewy every time. London Broil needs to be either marinated for hours or slowed cooked in a dutch oven or crock pot

[@vinniek2271]

Do you have a eggplant parm video??

[@chaplinsrestaurant]

+vinnieK Vinnie there are a few different ones on the Italian Cuisine playlist

[@Johnny4ME2U]

+chaplinsrestaurant Could you add links to your website's and any other information channels that you broadcast? >>Under (Show more)

[@carmenventola5480]

vinnieK how to cook londolbroil

[@hansjohansson8053]

👍🇸🇪❤️

[@colins.6170]

This guy loves to burn garlic

[@EgyptianLoveGoddess]

You burnt it

[@patpalumbo4561]

I can't hear anything ??????

[@salliewilson4188]

Can't hear it.

[@peacesearcher4598]

Mop the plate

[@yahyamoustafa804]

Frank Maddalone I think his music team

[@milagroarce4615]

Them pots got to go u need real cooking pots rest pots those don't look to kosher papa

[@marioncobaretti2280]

real london broil is always a shoulder steak. it has more flavor and its more tender than top of the round

[@FrankGutowski-ls8jt]

Usually flank steak is used. It needs marbling. Should be marinated overnight.

[@speng72]

That's not flank steak its top round!!!!

[@rreasons64]

Sometimes i wonder about your cooking skills my brother.... Lotta burnt stuff cooked in burnt garlic and burnt butter..... Ewwww

[@isagjokaj795]

Trollllllll !!!!!

[@rreasons64]

@@isagjokaj795 ... Im a troll bcuz my opinion is different from yours ?? How immature

[@johnmapleleaf6705]

Italian London Broil...more like my greasy hand has a boil. Clean up your act jack

[@FrankGutowski-ls8jt]

ALWAYSADULLMOMENT It’s a method, not a cut. The method requires grilling over a flame or broiling.

[@ellenarchambault8526]

Not your best. Sorry but your insistence on cooking gates of hell hot and thin cut of tough beef with burned garlic was wrong. Everyone makes mistakes.

[@FrankGutowski-ls8jt]

Ellen Archambault Should be grilled or broiled and well marinated.

[@milagroarce4615]

Years back i use to go to ac casinos n the cooks use frying pans once n they had real cooking pots those pots are going too give people bad bacteria

[@bennyaoneblanco4626]

Looks like crap! OMG he actually wiped the plate with filthy rag!!! You never wipe plates with rags they are filthy and also they leave behind lint!!!!!

[@dsimon33871]

Bennnny What!!!??? Lint??? Holy fuckstick!!!!!!!

[@FrankGutowski-ls8jt]

Benny AOneBlanco That’s his Calcutta street food method.

[@moeruss2726]

The one thing that bothers me about his coking is the way he touches the raw meat then puts his dirty hand in the blackened seasoning , on to the steak, then puts his hand in the garlic, rubs it into the steak , then puts that same hand in for a chunk of butter. Cross contamination all around.

[@milagroarce4615]

Why is he using jewlry when cooking that ring is dirty sorry. Bacteria in that steak don't mean to be mean unsanitary 🙉😥😬😷

[@jamesconrathe3451]

Milagro Arce fffffffuuuuuuccccckkkkkk off

[@gozawoz]

Kinda embarrassing how you shill for the daggone meat co. and the brand you use of canned tomatoes. Jeez give it a break lol! Heard it a zillion times already

[@stndrds79]

Ruby Smokey lol

[@edwinlee2343]

Yea, that is fucked he is letting the folk watching the video that he is using locally sourced beef and not has or sysco factory farm crap. Damned shill

[@suttonsplash14]

That singing in the background is very annoying