How To make Brazos Turkey Chili

Gordon Ramsay , 15-minute time attack cooking battle! vs Korean TOP tier CHEF | Chef & My Fridge

Lee Yon-bok is the best Chinese chef in Korea.
Gordon had a fierce cooking competition with Yon-bok.

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* What's the program in the video?

【Chef & My Fridge】

HOW TO MAKE GIZDODO | FRIED PLANTAIN AND GIZZARD IN PEPPER SAUCE | PARTY STYLE

ingredients to season the turkey:
Onion
Ginger
Garlic
Scotch bonnet pepper
bay leaves
Thyme
Rosemary
Curry powder
Nutmeg powder
Chicken seasoning
Salt
INGREDIENTS for pepper sauce:
Redbell peppers
Tomatoes
Onions
Scotch bonnet peppers.
Plantain as needed
curry powder
thyme
Oil to fry
seasoning cubes and salt if needed
For garnish:
Mix bell peppers
red onion
Carrots
Scallions/ Spring onions





Music: Arms of heaven- Aakash Gandhi
Music: love- Www.bensound.com






#gizdodorecipe #howto #tastycity

I Learned REAL Texas BBQ

We woke up at 3:30am for this video. Worth it? Absolutely. Today we headed to Dallas, Texas where we visited a BBQ spot that's only opened three days a week. They sell out of EVERYTHING, then do it again the following week. Lines form all the way around their building just to get even a small taste of what they've got going on...but we got to try it all.

Big thanks to the team at for having us!

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follow all of these for a brisket

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J A S O N’s Chilli Maple Roast Chicken | Gourmet Cooking Made Easy

Chilli Maple Roast Chicken

Chicken recipes are a dime a dozen. But I have a way of shaking things up. Lo and behold, this recipe for chile-maple roast chicken is both easy and impressive.

“A roast chicken is a blank slate,” i say . “Once you have the technique down, you can apply any flavors you like.” As for my version? It relies on just a few ingredients (chilli powder, maple syrup, ginger garlic paste and, of course, EV Olive Oil OR Salted Butter) for maximum flavor.

“This recipe came about when I dug into a shard of chilli maple bacon” “and my Guinea Pigs at home had to try out various styles that I re created while perfecting this one. Keeping it simple was the key and using the fewer spices, plus the insanely good maple syrup my friend send me from Toronto, I nailed this ad hoc and utterly delicious dish. It’s now my numero uno.”

While this Thanksgiving I was warned about no elaborate turkey, stuffing and trimmings - keep it simple they say, well ……… no one said anything about a roast chicken… and I do proudly know these flavours are well loved so …..

Go ahead, twist my arm. Sneaky me has a lot to be thankful for.

J A S O N
Gourmet Cooking Made Easy

Brussels Sprouts Cooked Perfectly! | Chef Jean-Pierre

Hello There Friends, Today I am making the last side dish in my Steakhouse Sides series! Finishing it off with The Perfect Brussel Sprouts! I know many people do not like Brussel Sprouts for their bitterness, but come and try my secret technique in making them delicious! Serve with a gorgeous Balsamic Vinegar to give the whole dish an extra kick. Let me know what you think in the comments below!

RECIPE LINK:
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PRODUCTS USED BY CHEF:
❤️ Woll Non-Stick Fry Pan:
❤️ Wusthof Paring Knife:
❤️ Garlic Olive Oil:
❤️ Zester:
❤️ Fig Balsamic Vinegar:
❤️ Lasagna Pan:
❤️ Instant read Thermometer:
❤️ Silicone Spatulas Set of 3:
❤️ Silicone Baking Mat:
❤️ Laser Thermometer:
❤️ Scrapper / Chopper:
❤️ Signed copy Chef Jean-Pierre's Cookbook:
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✴️CHICKEN RECIPES:
✴️PORK RECIPES:
✴️LAMB RECIPES:
✴️SEAFOOD RECIPES:
✴️BREAKFAST RECIPES:
✴️VEGETERIAN RECIPES:
✴️DESSERT RECIPES:
✴️APPETIZER RECIPES:
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✴️PASTA RECIPES:
✴️SOUP RECIPES:
✴️SAUCE RECIPES:
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How to Smoke Pork Butt / How to Make Pulled Pork Recipe

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Mad Scientist BBQ
P.O Box 1369
Crestwood, Ky 40014

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Videography by J.D. Stewart

Motion Graphics/Animation provided by Kaitlyn Kirk Design