I Can't Believe We Did This... (ft. Albertcancook)

Texas BBQ is perfect and is not in any need of change, however, I will take this over a regular Beef Wellington any day.

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Beef Wellington Recipe: 2 large Smoked beef ribs
Mushroom duxelles:
3 large or 5 medium shallots
1 1 /4 pounds of mushrooms
2 tbsp olive oil
2 tbsp butter
12 sprigs stripped thyme
Salt and pepper to taste

2 tbsp mustard of choice for brushing the beef
8-10 slices of prosciutto
2 large crepes
One large sheet of all butter puff pastry
Egg wash- 2 egg yolks with 1/4 tsp water

Crepes:
25-gram parsley 1/4 bunch
1 cup or 135 grams of all-purpose flour
4 tsp or 15 grams caster sugar
2 eggs
1 1/2 cups or 330 ml of whole milk
1/2 cup or 110 ml heavy cream
3 1/2 tbsp or 50 grams of unsalted butter

Kitchen Products I own and love:

My Camera Equipment:

DISCLAIMER: This video and description contain affiliate links, which means that if you click on one of the product links, we'll receive a small commission.

[thatdudecancook]

At first, I felt pretty bad about doing this to a perfect piece of Texas BBQ but upon tasting, I can safely say it's way better than a regular Beef Wellington!! Also sorry about the voiceover in this video I lost my audio for 3 whole videos when filming during this week., I hope you are all doing well my friends!! HAPPY COOKING!!

[albert_cancook]

Amazing video! Amazing idea! Just don’t show it to Gordon

[alexallen]

As a person who grew up in central texas and currently lives in the DFW, this isn’t disrespect. This is absolutely incredible! You combined two completely different styles of cooking into one, and it worked!

[thegodofpez]

I’ve only ever heard of standard beef or salmon Wellington! My mouth is officially salivating and my mind is officially blown. 🤲

[dumblondi]

The chaotic energy both of them bring is just *chef’s kiss* 🤌🤌

[genehenson]

I’m always so happy when master sergeant makes an appearance.

[spicerack]

This is a triumph and an inspiration! Luckily, I live in Ft. Worth and will definitely go for a road trip into Dallas to pick up a couple of ribs. Just two weeks ago, we missed smoking and eating brisket, 'cuz it's too expensive and too long to smoke for 12 hours in the winter, so, we smoked two chuck roasts, cut in 2" large pieces, for a couple of hours and went on to make, Boeuf Bourguignon the normal way. The smoke did not overpower the stew, we just used a low, cold, oak smoke on it. We thought it was way better, but a Texan would say that!

[Taargkrizzt]

You guys are absolutely bonkers .. and I am here for it!

[kalaneyking]

I watch both of you guys it’s cool to see you guys cooking together great video

[dreichert]

The full-on send chopping the mushrooms was killer. Definitely go show the guy at the barbecue joint the video, or at least call him for an email so he can see how that goodness turned out

[laneythelame]

This is like two worlds colliding...loved every second of this!

[CamGreezy]

I'm just glad Albert got to meet Gilbert

[bierbrauer]

Black’s is epic, so at least you are using the good stuff

[ca]

I think that was a fabulous idea. I can't wait to try it!!!

[chrisgcg]

That fridge is stronger than my mental health

[jaureguialex]

So happy you’re getting sponsorships !!!
You’ve earned them 🤙🤙🤙🤙

[lawrencemartinjr]

Great video, you are killing it in my book! Speaking of which do you have your own cookbook and if so where can I find it? If not you should my friend!

[jaureguialex]

Awesome idea !!!!
& CERTAINLY an improvement ove the regular Wellington 🤙🤙🤙🤙🤙🤙

[MosTasting]

Now this is an amazing collab I love to see it

[obaroya]

I AM going to make this at home! I'm gonna add some foie gras to it too! And cook the mushrooms in wagyu beef tallow!