Ultimate Grilling & Barbecue Guide: Tips, Tricks & Recipes

Welcome to my ultimate grilling and barbecue guide. Whether you're a seasoned grill master or just starting out, this video is packed with tips, tricks, and recipes that will elevate your grilling game, including a sneaky favourite dessert of mine at the end.

COOKBOOK

RECIPES:

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Director, Chef and Host: Andy
Videographer, Editor: Mitch Henderson
Production Manager: Dazz Braeckmans
Editor: Caleb Dawkins

[DiegoM]

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

[Crodhe]

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!

[doctajuice]

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

[bakingnanaskitchen]

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!

[Labrli]

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

[CarlosRodriguez-ddsb]

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.

[TheAngelOfDeath]

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!

[The_Dork_Lard]

I do some amazingly good thick spareribs on my Weber Pulse 1000 (YES an electric grill) and the secret is brining for 24 hours and then about 6 hours on low temperature (125°C-130°C) with an aluminum pan with some good apple juice and liquid smoke producing steam. Get it up to boiling before you put on the grill and midway you have to refill it and get the steam going again. Absolutely marvelous! 👍

[christerng]

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

[macfanguy]

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.

[mitchellfreeman]

It’s not a marinade, it’s a glaze. Yes chef. 😂

[axdambient]

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

[MandyGrobler]

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

[thekiwinomad]

Great video. I've been wanting to get into bbq once I can save up enough money for one. I know that my personal favourite for steaks is either rump or porterhouse (sirloin)

[cjbarton]

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

[Sharky]

Extra thumbs up for the Oliebollen recipe in your book

[sanbasman]

For an Argentinian its a crime a gas grill but i respect you a lot Andy, i couldnt believe i wasnt suscribe, sorry for that. I wish one day you do a video of Argentinian asado.

[sheshd]

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!

[audriusklimas]

I saw Your cookbok in the corner of Your kitchen.Ordered.Waiting for delivery.Greetings from Lithuania!

[shanewall]

It's an absolute pleasure to hear a chef say they haven't quite got something right, or something didn't turn out like they wanted.