Ultimate Grilling & Barbecue Guide: Tips, Tricks & Recipes

Nothing like a good BBQ in the middle of the winter, am I right us Northeners?

Bought your cookbook, as the first cookbook from a contentcreator or similar. And it's amazing. Thanks to you living in Australia, and using the proper measurements (Metric), it's a blessing for a Swede to use. It was a bit scuffed from delivery, but I think we can blame the Dutch for that. All in all, a proper good cookbook that's already seen some recipes used. Massive thanks and merry christmas from Sweden Andy and team!

Been in the business for about 20 years and I'm currently exec chef at a fine dining Steakhouse and can confirm that your temperatures are correct. In the restaurant we intentionally undercook by just a hair in order to minimize recooks (bumping up a tad is way easier and more cost effective for the restaurant than to cook a new one) so we'll pull steaks off the grill around 110 to 115f for med rare, but that's with our safety margin built in. You're saying 50c which is 122f and after carryover cooking during the rest will come somewhere between 125 and 130f depending on the size of the steak. Perfect med rare. ACTUAL med rare. Not the cooking show nonsense where they say what temp they like to cook at and just call it med rare because that's what people want to hear

Dude you are such a humble likable guy!!! Love your content!!

Terrific, envy inducing video (winter up here!). Tri-Tip is popular throughout the US, but was a California cut early on. The one you have is generous - THICK the whole length. The ones here tend to taper down quite a bit, so you end up with a range of doneness - which is good if you have different guests. Loving the Back of House channel, more folks should head over.

Oh yes! Because it has become so hot and dry here in Sweden, many of us aren't really keen on BBQ'ing on charcoal. But a gasgrill is certainly an idea! This video is excellent for me to learn how to do this!

Thank you for doing that Tri-Tip justice. I was raised in Santa Maria, CA the birth place of Tri-Tip BBQ where they are cooked over an open pit BBQ using red oak, low and slow. People over season them, over cook them, cook them too hot and then slice them wrong and wonder why their meat was so tough. Salt, pepper, garlic is all that is needed. Low and slow is the way to go. Slice against the grain. Delicious!

This was epic. Will be using these tips. Thank you, Andy!

Andy your oven roast chicken has been my go to for midweek dinners but im so keen to try the perri perri buttefly bbq chicken. Legend!

You’re a maestro Andy. Keep it up and keep the family feeling

4 or 5 new things to try in 1 video. love your content Andy.

Scrumptious, Andy!

Looks brilliant and some excellent techniques. The periperi chicken looks delicious!! Thanks Andy!

Thanks for sharing your thoughts! I felt these videos were a bit long for every day, but they are starting to grow on me. And I appreciate the difference between you and babe. They both fit. For me, the sweet spot for these is this 10-15 tineframe.

I really like the pineapple with ricotta. Also, thanks to me sussing out the bbq you were using I've finally found a nice little portable natural gas bbq I've been searching high and low for. Kudos Chef Andy ta muchly.😁

love your work chef. i know the corn is elote inspired, so for those who'd like to do it more like how they sell em on the street here in LA, you cover it with mayo, Parkay butter spread, a lot of powdered cotija cheese (it is probably hard to find this in places like Aussie/NZ so use that powdered parmesan cheap stuff) and then tajin or their own mix of spices (chili powder/cayenne with annato and paprika is pretty common). then the lime but a lot of people dont like lime on corn. chef's version looked very good and probably healthier for you lol

Did the peri peri chicken for christmas can confirm its great. Turned out way better than expected

Nice ideas .Thanks Andy.

I just ordered your book. Love the channel and recipes.

Love Andy he is the best food always looks great!