Added: 4 years ago
From: LikeTheHat
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  • 1:58 Alton Brown scares the shit out of his steak.

  • "Average Joes like me" with books, TV shows, and a media empire, Alton? :P

  • I died when he wasted that steak int he fish tank...

  • lmao at the startled cow 1:55

  • the cow was like wtf!!!

  • Comment removed

  • did anyone ever tell you how amazing you are? even though the quality is terrible, you're making it available for free! since i don't have tv, this is fantastic. as a starving art student, i thank you :D

  • I wonder, did John Wayne eat steak?

  • if he puts the meat on top of the charcoal, wont it b dirty?

  • did you know that pilosillo which is brown suger is also called panocha= pussy

    don't beLIEve me ask someone

  • Alton, Alton. The flameups are the FUN part.

  • @nardo218 not when your face is hovering over it... happened to me.

  • 8:40 actually, saliva doesn't contain any enzymes that can digest protein. there's amylase and lipase for digesting starch and fat, but no protease for digesting proteins.

  • dude. did he just waste a steak by dropping it in an aquarium? wth

  • "No, I'm not crazy"

  • skirt steak it got to be my fav cut of meat its just so meaty

  • Watch out, Alton! Cow pie at 2:26 !

  • That anthropomorphic cow is a little bit scary.

  • I can't watch this video because of "This video is not available in your country due to copyright restrictions."

    Can someone upload it elsewehre?

  • wht country are you in?

  • Which one is better for penetrating the surface of the meat and REALLY flavoring it?

    A dry rub or a wet brine/marinade?

    I' trying to make some cajun fried chicken tonight! Popeyes... eat your HEART out

  • A wet brine/marinade is better, since it gets right down to every nook and cranny of the meat due to it's liquid nature. You could flavor meat with a dry rub and let it sit for several hours, but brines and marinades can do that faster.

  • "Wafer thin" Heh, Monty Python reference.

  • Is 20 dollars at a restrount for 12 Oz steak expensive?

  • depends on your wallet size, for me yea it is, for others it might not be

  • nah thats on pair for a major national chain

    40 dollars and up is with the more exclusive but still national chains

    and then like 60 bucks would be someting like peter lugers in new york city

  • That depends. What's the cut?

  • I made this marinade and skirt steak just the way way he showed on this episode and I must say it was the best I have ever made sooo delicious.

  • Haha, an old camping trick finally put on TV. Once you blow the ashes off of them, hot coals are pretty clean.

  • "No, no. I'm not crazy"

    He read my mind. I was thinking "WTF"

  • won't the ashes fromt he charcoal get stuck on the meat is applied directly ontop of them?

  • Not much. The blow dryer will get rid of the ash that's there at the start and because the meat is right on the coals, new ash formation will be at a minimum.

  • charcoal won't hurt you--water filters use charcoal, for example. Charcoal is usually pure carbon. Humans are made of a lot of carbon. Carbon might help detox your system too.

  • Even sugar is made up of carbon and water.

  • And carbon monoxide is made of carbon and oxygen. That can't hurt you...right?

  • Carbon monoxide really does not hurt you that much. The reason its lethal is because in large quantities the body will be starved of oxygen.

  • ... either you're stupid or being sarcastic.

  • how old are you?

    if you are like 10 i totally understand

    but if your a teenager you should know if it can or can't hurt you

    and no only in large quantities

  • Sir, we don't take ASS cards!!

  • LOL!

    but you cant really say that on tv... what did he really say?

  • "sir, we don't take GAS cards"

  • Woohoo

  • dude he paid 4 a steak and never ate it lol hop he got it to go

  • i don't think he's in a real restaurant. as a matter of fact, i don't even think that was a real waiter. come to think of it, i've never seen a cow with a map. it's almost like it's a TV show or something.

  • your insane

  • What about my insane?

  • i agree with u its almost like hes trying to entertain people or something lol

  • I don't think I've ever seen a field full of cows that hasn't been full of, well, you know. Tread carefull, AB!

  • He used basically the same opening for this episode and "Steak Your Claim".

  • I think that was a homage to his pilot episode.

  • Oh OK.

  • "Wafer Thing!"

    someone's a Python fan. I Love AB

  • how come the best steck cuts cost so much i mean cows are everywere why are they so much cash its not hard to get i dont get it help please

  • Because there are only a couple of the best steak cuts per cow. Where's you get hundreds of other cuts per cow. Hence supply and demand states that as supply goes down, cost goes up.

  • if you soak it in coke and soy sauce overnight it will be very good best with ribs

  • He put the meat right on the charcoal!!!!

    This really blows my mind away~~~~

  • I'll vote for them!

  • Rock On!

  • Woohoo!! Steak!!! Sorry, I'm from Texas and am going to college up in North Carolina I swear these people don't know how to cook steaks!! Maybe I should show them the video?

  • Head to Angus Barn in Raleigh. You'll get a great steak there.

  • THANK YOU FOR DROPPING THE FOX ect.. MUSIC!!

    THANK YOU!!!!

  • beef, or how i like to say it (cuz it sounds more appetizing) "bif"

  • Sorry about the delayed second part. Was watching "Donnie Darko" and forgot to click upload.

  • My little brother is cracking up because Alton is pretending to be a cow.

    Good eats is great for all ages even babies.

  • mmmmmmmmmeeeeeeaaat

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