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

[@angeloddrev]

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 👀

[@Gavin031]

Shame on you for not calling this "limp brisket"

[@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

[@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. 👌👌🙏

[@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

[@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.

[@derpherpblerp]

When the satchels flew into outer space I really felt that

[@NatsWhatIReckon]

It was a big moment

[@rawrrrrr542]

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

[@NatsWhatIReckon]

You're an absolute legend

[@payneful165aap7]

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

[@glennslatoniii4931]

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

[@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.

[@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!

[@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!

[@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

[@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.

[@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

[@SantomPh]

The guitar shaped cutting board🎸🔪

[@Danielle-eu3li]

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

[@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

[@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.

[@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.

[@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.

[@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!!

[@m8harry]

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

[@dancooperish]

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

[@surlycrosscheck1]

“So many types of fuck yeah going on!” That’s what I say every time I watch your videos. Love your channel. I die laughing every episode. Thanks for that!

[@NatsWhatIReckon]

Thanks for the rad comment legend

[@yotamaster09]

How have I never seen this episode before???? This has to be one of my absolute favorites!!!!!

[@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!

[@mitchellstanger]

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

[@NatsWhatIReckon]

Thank you mate

[@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

[@barr2644]

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

[@marzzbar]

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

[@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.

[@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.

[@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!

[@ottomattic9544]

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

[@TheSmackAttackMusic]

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

[@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.

[@tj7831]

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

[@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

[@MsHazza73]

Oh YES! Making myself wait to watch this until later tonight…until the kids are out of my hair. Not many people make me truly laugh, but you are one of the few. Add to that brisket - my favourite - and we’re onto a winner 💪🏼🏆

[@antonc81]

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

[@oliwiagrambo7548]

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

[@technokid666]

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

[@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.

[@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!!! 🤟🏻

[@chrisc3236]

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

[@NatsWhatIReckon]

Thanks for the righteous comment champion

[@elizabethcole5125]

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

[@darkshines800]

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

[@mike_base]

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

[@Mardy72]

Ok, that riff at the end was awesome. Need more of that

[@wildtofurkey1013]

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

[@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!

[@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)

[@Kelle001]

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

[@ampp5217]

I don't like to cook but this made me attempt to make this for dinner tonight. On the burner right now🤞🏾

[@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!!!!)

[@jeanettekincheloe4831]

Friggin' sweet. Great video. Thanks!!

[@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.

[@Chris-vg3ml]

Oml the Shooting Star callback absolutely sent me.

[@NatsWhatIReckon]

hahaha went full extra on that one

[@Rainbowgrrl]

@@NatsWhatIReckon always go full extra

[@AlexHawker761]

I'm an aussie living in the USA. You make me miss home and my fellow aussies. This was a great vid! Looked awesome. Gonna try it for sure.

[@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 😎

[@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!

[@YvetteWilliamsMusic]

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

[@mediapartners9950]

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

[@Wppk765]

Champions, the production quality of this video is outta this world!

[@karinna3w528]

Just made this today - outstanding! You're spot on yet again. (And this was also the first time I've made guac - which I normally am indifferent to - and it was AMAZING!)

[@LightSwiiftWolf]

Honestly my all time favourite cooking show; Not only are you educational but you have me constantly laughing so I feel less of a stupid fuckwit for not knowing this stuff already 🤣👌🏻 Just got paid and I’m off to buy your book! 😋🔪📚📕 Honestly your edits are everything 🤣🤣 never change please! 🙌🏻🙌🏻

[@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.

[@l.michelle3497]

Fantastic! Always roast my brisket....I got one of those pots you used here , so, I might have a go at this caper next time I get me a good slab of moiet . Looks Tasty as 👍👍

[@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

[@malloryw6208]

I've never laughed so hard from from a recipe video 😂😂 this was great

[@aannurag]

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

[@mattbaker1453]

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

[@nikstar3172]

I litrally drooled when the meat hit the chopping board at the end 🤤🤤 looks amazing!!!

[@susanclotfelter7247]

Dang, Nate, I thought your bolognese was out of this world. Now I'm gonna have to make this.

[@afponygirl8261]

I made this and it was hands down the best nachos I've ever!! Thanks Nat for your delicious treats 😊😊😊

[@tonykuriger573]

Love watching the evolution of the visual effects on this channel.

[@kyrah1313]

Loved the Jousting intermission. Delish job mate. Chilli smoke can get you, its hard core. Absolutely love your channel.

[@wulvershul]

Love your content has really helped me get through this pandemic thanks for being champion champion

[@sharendonnelly7770]

To quote Queen, "We are the Champions (or Champignons) my friend!" Right on!

[@espai99]

Dark chocolate in chili or slow cooked stews is absolutely god tier, you can also use a teaspoon of cocoa powder if desperate but remember that that stuff usually has milk powder and sugar inside too

[@ebonylo]

only ever buy straight up, non sweetened raw cacao and often add a spoonful to chillis

[@vlogbyday]

Dude you have my laughing im crying. Love the sense of humor and weird graphics

[@TheChampy2012]

That looks so Flippin delicious!!! 😋👍🏻😜

[@SuperBlaich]

Love You’re Videos Man. 😂 Getting Better And Better

[@marvingayefan1703]

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

[@kelliott1333]

This California girl is loving your rendition of nachos! Appreciate the care you put into your meat and not afraid of the spices! Good for you! You know the dish is going to be excellent when everyone in the kitchen begins to cough! 🤨 Never put beans in the pot before (although the chocolate is delish!) and will be trying this. Sad to admit that because of crazy work schedules, I usually use a slow cooker. Will do the stove thing on my next day off. And maybe when it’s not freaking 104 outside! (Cali isn’t all beach and perfect 85 degrees all the time!) Love, too, seeing more of your awesome personality and keeping it in the episodes. I watch a bunch of KZbin chefs, and they do their best to edit out anything making them appear human and it’s a hard standard to live up to. Keep on doin these, Nat! You are definitely a joy to watch and I’ve been inspired by quite a few of your recipes! (Most of them, actually) And the cute little smirk when talking about pulling your meat? Adorable...

[@TheSar]

Dude - these vids have come a long way - great work. Love ya guts champion!

[@MsFishfish1]

One of your best vids yet! This is one hell of a dish! Plus loving the monty python stylee space fillers 🤪

[@ansje444]

The jousting interlude never, NEVER fails to make me chortle

[@notyourgma]

I literally found you just 1 hour ago on Courtney's IG and I am HOOKED...... Your making me hungry and keeping me laughing ... and not hard on the eyes either .....

[@sarahstockton3141]

That recorder took me right back to 3rd grade.

[@NatsWhatIReckon]

hahaha bit of a cheeky time travel moment

[@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!

[@ryan3960]

What a banging chopping board at the end there!

[@akronakron4352]

So it took 50 seconds for me to subscribe. This is rare shit man. Keep up the good work, chef !

[@McKenzie.540]

OMG, I made this for dinner tonight!!! It's amazing 🎉🎉🎉🎉🎉