- 4 hours ago
Gordon Ramsay’s BBQ brisket gets a full breakdown here, and the verdict is clear: it may be a tasty braise, but it is not barbecue. The reaction starts with the recipe’s oven method, the repeated meat clips, and the way the brisket is seasoned, seared, and covered with onions, beer, stock, and foil before going into the oven.
From there, the commentary digs into what makes brisket real barbecue, including low-and-slow cooking, smoke, bark, fat rendering, and the difference between a crust and a true bark. The review also calls out the coleslaw, the sweet potato wedges, the resting step, and the final sliced brisket, while still giving Gordon Ramsay credit as a chef.
It lands as a food review, barbecue analysis, and cooking commentary for anyone who likes brisket reviews, BBQ debates, oven brisket recipes, and honest reaction videos. If you enjoy barbecue breakdowns, smoked meat talk, or chef recipe criticism, this one is right in that lane.
Created for viewers searching for Gordon Ramsay brisket review, BBQ brisket analysis, oven brisket vs barbecue, smoked meat commentary, and barbecue recipe reaction. It also fits fans of food review videos, brisket cooking discussion, and honest BBQ breakdowns for anyone comparing real barbecue to braised brisket.
From there, the commentary digs into what makes brisket real barbecue, including low-and-slow cooking, smoke, bark, fat rendering, and the difference between a crust and a true bark. The review also calls out the coleslaw, the sweet potato wedges, the resting step, and the final sliced brisket, while still giving Gordon Ramsay credit as a chef.
It lands as a food review, barbecue analysis, and cooking commentary for anyone who likes brisket reviews, BBQ debates, oven brisket recipes, and honest reaction videos. If you enjoy barbecue breakdowns, smoked meat talk, or chef recipe criticism, this one is right in that lane.
Created for viewers searching for Gordon Ramsay brisket review, BBQ brisket analysis, oven brisket vs barbecue, smoked meat commentary, and barbecue recipe reaction. It also fits fans of food review videos, brisket cooking discussion, and honest BBQ breakdowns for anyone comparing real barbecue to braised brisket.
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LifestyleTranscript
00:01all right Gordon Ramsey it's because the barbecue brisket cut from the breast of
00:06the cow first up is he using hey look but look at this clip of him dropping
00:11the meat and it looks like it's the same clip over and over again and succulent
00:15salt beef did you see it the key to beef brisket is to cook it low and you're
00:21ready to do a mukbang and I've got a delicious barbecue style recipe for
00:24dinner yeah it is why do they do that dude all the money all the money that
00:33they have and they just drop the same beef clip over and over they didn't turn
00:37it nothing oh also hold on well let me forget my manners what's up Jake let's
00:50get back to the video let's watch this
00:52Q style beef brisket with crunchy coleslaw and what is up with that coleslaw by
00:57the way to all the touches we're creating barbecue style beef it looks like it's
01:01we got a ton oh okay it's got red cabbage I thought it was like all red onion I was
01:06like dude now you love barbecues right so so first off before we get started here I
01:14would just like to say first and foremost I have the utmost respect for Gordon
01:18Ramsey the guy is an excellent chef who has obviously achieved things that I'll
01:25probably never achieve that being said let's freaking go you gonna help me
01:30barbecue this delicious piece of brisket but why were there onions all over his
01:34brisket by the way beautiful it's a very tough whoa do you look at this there's
01:38absolutely no whatsoever marbling in this there's no fat like there's this little
01:43piece here there's some silver skin fat here with a very small fat vein and no fat at all
01:49whatsoever Gordon Ramsey should know better you know what I mean I've cut with me also
01:56needs to be cooked let's get back look at this kitchen is that I want is this is real
02:02home kitchen this thing is amazing it does kind of doesn't it but look at this look at how amazing
02:10this kitchen is dude this is probably like I this is like a dream kitchen it's uh seems like it's
02:17clearly been made to film in so I don't know if it's a real home one or not let's see
02:23now but you
02:25need fat in your brisket you need the fat so that you're able to render it out and get that
02:32moisture
02:32and that deeper flavor into your meat so I would stay away from that so it gets really nice and
02:38tender
02:38I wouldn't even buy that piece of meat outside we're gonna actually put the barbecue flavor on
02:42there but we're gonna cook it in the oven okay so okay guys let's just let's pause real quick okay
02:49uh oh yeah I know dude like there's so many vegetables um but let's let's talk about this real
02:57quick um okay barbecue is a style of cooking okay uh if you're cooking in the oven it's not it's
03:07not
03:07barbecue okay I'm gonna have to uh disagree with Gordon Ramsey here uh the barbecue flavor uh is not
03:15possible without some level of smoke so let's see how he compensates for the smoke mustard powder okay
03:23okay mustard powder I'm into this yo celery seed guys celery seed is a sleeper in your rubs
03:30in everything I use celery seed it's in my sauce it's in my rub uh it it does uh an
03:37excellent job
03:38of creating texture and giving you like those pops of the flavors and it's especially good on beef
03:45right absolutely I agree with you guys I mean you can cook in the oven and it's great but it's
03:49basically a pot roast right a little bit of salt in there okay what's this here what was that hold
03:56on
03:59let's watch this okay here we have some celery seed next a little bit of salt in there
04:07hold on that's way too much beef for that little bit of salt that was maybe enough for one side
04:14of it
04:14okay guys salt is essential to cooking good brisket okay um let's see if he adds more salt that's not
04:20enough two again cumin is oh nice is that what they said cumin cumin is cool cayenne pepper absolutely
04:28right right cayenne love cayenne it's a sleeper a lot of people don't give it the credit it deserves
04:32it's in all my stuff pretty much fresh pepper I also love um first off two things I want to
04:38point
04:38out about Gordon Ramsey here look at like the amount of love he has in his eyes when he looks
04:42at my
04:43at my uh or not at my at his kid when he looks at his kid look at the amount
04:47of love in his heart
04:48like on his face like that's very cool to see um also um I also think it's cool that his
04:56kids uh can
04:57identify the seasoning by just the smell and the look uh so let's go back he's peppering right now
05:04fresh cracked pepper fresh pepper on there I'll give that a little mix guys that's another that's a
05:12problem that is not enough pepper for a brisket so uh again the essential flavors when you are making
05:19a barbecue brisket uh is to um yeah but the the essential flavors that go into a beef brisket
05:29uh are going to be the um damn he's going in um I just got totally lost sorry um the
05:40essential
05:40flavors are the pepper and the salt like that's the essential flavor uh the the pepper is necessary
05:46for texture uh it's it's necessary for the for the just I mean you can't have a barbecue brisket
05:53without salt and pepper to me like I just don't I'm not with that I just don't see how it's
05:59even
05:59possible I'd be interested to see how this bark turns out if there is bark into the brisket
06:06almost like you're massaging in there good girl come on holes get your hands nice and flat on there
06:11yeah good girl he definitely loves this kid man and I can respect that okay in the spice
06:17so gas on roasting tray on what we're going to do now with all those spices is sear them in
06:23a couple
06:23of tablespoons of olive okay into the tray okay so what I assume he's going to do right here is
06:31I
06:31assume that uh so when you're smoking your brisket you get a maillard reaction that's what
06:35creates that bark right uh that happens when all those seasonings heat up and they kind of melt
06:39together and they they kind of melt into the fat of the brisket creating that bark uh so what he's
06:45doing is he's going to try and create the maillard reaction since he's cooking it in the oven I assume
06:50at this point um so what he's going to try and do is get that same reaction towards searing which
06:56you can do uh you you can cause that maillard reaction and get that nice crust but the difference
07:01is is it's going to be a crust and not a bark and and anybody who's a true barbecue aficionado
07:06understands that there's a difference between a crust and bark right um the crust doesn't tend to have
07:12the same texture it doesn't seem uh tend to have uh the same pop to it um so that's something
07:20to think
07:20about uh when you're when you're looking at uh when you're looking at a sear versus a bark uh they're
07:27going to be very different uh texture texturally texturally i don't who cares well done okay that's
07:34getting nice and hot now you get your brisket all that spice so this is a great move for again
07:40for a
07:41pot roast now i tried to do this uh with my as you start uh pork in the instapot and
07:48it didn't turn out
07:48so well because i just don't think the instapot got hot on the plate we're gonna use yeah might as
07:53well not waste the the spice i'm into that nice and carefully slice them down not too thin but just
08:00so i'm not sure what's going on with the onion here i almost wonder if he's not gonna try and
08:05braise
08:06this good girl thank you watch my hands damn holly thanks yeah that bad no she touched her eyes with
08:19the onions no poor girl somebody give her a medal okay see yeah again you got a good crust for
08:27a steak
08:27or for a pot roast okay onions into the tray please yeah i think he's gonna braise this
08:33you see it smells slightly barbecue already give that a little stir i don't know how
08:38again a braised brisket is fine but i don't see how a braised brisket can turn into a barbecue
08:43brisket what does the brown sugar do that so the brown sugar you'll start caramelizing
08:47thanks jake i appreciate that man right from there my baby where's some whoa bailey what the
08:54hell yes please you don't put bay leaves in a barbecue brisket gordon good careful that tray is very
08:58very hot oh god dude a tablespoon of tomato puree yeah dude don't don't okay this is yeah we're not
09:05barbecuing anything we're just braising next he's gonna put in some springing stock or some water or
09:10something time for a little drink did i call that oh it's beer okay so i was close one bottle
09:18of beer in
09:18please so you go in you put yours in there i'll put mine here guys you don't have to put
09:23beer in
09:23everything to you and your brisket i feel like people put too much beer in stuff bring that to
09:29the ball okay now this is where it gets really exciting i want you to lift the brisket up and
09:34put it on top of the onions in she goes yeah so we're braising here uh this is not this
09:39is not barbecue
09:41um i want to pour the stock also the you can see like the the bark is not looking great
09:45the color is
09:46not good or even vegetable stock excuse me what was this gordon i'm using beef stock but it will work
09:55with chicken stock or even vegetable stock all right guys there are a lot of things that you can use
10:02let
10:03me just hold on let's just let's just switch over here because i i feel like we need to focus
10:07on this
10:07for a second all right there's a lot of things there are a lot of things that you can use
10:12when braising
10:13your brisket all right you can use beef stock okay a lot of people do that when they wrap brisket
10:21they dump beef stock in if you've watched my videos you know that i like to use a mixture of
10:27um
10:29lowry steak and chop and french onion soup right that's one of the secrets to my stuff
10:35but that being said um do not use chicken stock do not use vegetable stock
10:42it makes no sense whatsoever for you to dilute the beef flavor of what you're cooking when you're
10:49doing a brisket like the whole point of the brisket is to have a beef explosion in your mouth
10:54and don't be perverts guys this is not the time to be a pervert okay um yeah your boy uh
11:01gordon ramsey
11:02has hurt my feelings a little bit with this one uh i'm gonna be honest with you with that that
11:07thing
11:07there let's get back to this video once the stock has come to the boil cover tightly with foil
11:14and just pinch in the air i don't like that the onions are in there i just
11:17i think it's fine for braising all the way so that's nice and tight that's the hard work done
11:24thank you simply pop it in the oven for three and a half hours and as it cooks
11:30three and a half hours is not very long sweet potato wedges that's a very quick uh a quick
11:36cook for even even for braising in the oven in a dry pan toast coriander seeds hashtag beef
11:41explosion aromatic then put them in a pestle and mortar add salt and ground
11:49beef exploded dude i thought somebody else said that i had to reread it i was like whoa
11:54mix spice mix done now simply cut your sweet potatoes into wedges toss in olive oil i'm not
12:01big on sweet potato fries or any of that kind of stuff i like sweet potatoes all right you can
12:05tray
12:05into a preheated oven that's not really how many preheated ovens does this dude have
12:10i feel like there's just a never-ending wall of preheated ovens see that smell just sort of
12:18travels everywhere oh dude that bark looks like mud butt dude i told you there's just no way when
12:26you're braising your beef like that that you're gonna get uh that you're gonna get a good bark it's
12:30just not gonna happen uh if you look at that again it looks very muddy
12:37this looks like fred's diaper when he was a wee lad you know what i'm saying um
12:43yeah so there's nothing wrong with braised brisket uh but you know it's just not um
12:49it's not it's just not barbecue oh now look at that i mean it must smell good because she looks
12:58very happy what does resting mean resting means where you've cooked a joint and you just leave it
13:03to relax so it'll make the meat so much more tender okay so uh what he kind of was explaining
13:09there is uh so if you've never rested your meat before uh what resting your meat is uh is it's
13:15you
13:15basically after you cook uh the bigger the chunk of meat is the more time you want to give it
13:20but
13:20you just allow the fibers uh to loosen up when they're cooking and all that fat is rendering out
13:27like things kind of uh the space in between the fibers kind of closes up a little bit right so
13:33when
13:33you let it rest theoretically it's going to allow that fiber to kind of spread back out and when it
13:38does
13:39that some of the juices can get back inside of the um of the brisket or whatever meat that you're
13:47cooking hey guys that being said i love gordon ramsey gordon ramsey's a great chef i'm sure this
13:53brisket's good but it's not barbecue it's just not right coleslaw traditionally let's check out this
13:58coleslaw slaw with what mayonnaise that's right mayonnaise all right you could do it with vinegar or even
14:05mustards if you want i'd like to put the there's a lot of options really you can get wild with
14:09it
14:10all of it i'll start slicing the white cabbage and the red cabbage that mayonnaise is very thin there
14:15a nice tablespoon of mustard in there please give that a nice mix up nice little touch yeah that's
14:23a stone ground mustard pepper okay yeah for sure i mean there's a lot of little cider vinegar i mean
14:31gordon ramsey is obviously an excellent cook you know what i'm saying okay let's be honest i have
14:36no business in the same conversation as gordon ramsey red cabbage but i would uh and mix for lack
14:44of a better term eat that ass when it came to this as i start shredding see how it's coming
14:49together yeah
14:51i like to do a red cabbage right that's all the red cabbage sometimes i use the uh the heisenberg
14:56barbecue sauce and we make it so got that nice vinegary tartness for the slaw and the yogurt
15:03keeps it nice and fresh oh he used yogurt okay one more little thing that's what was so sad i
15:11missed
15:11that part put some nice oh i'm sure he is whoa whoa what what are we doing light gordon dude
15:20i'm flavor
15:21i was just putting you over dude and now what are you doing look guys i've never i've never had
15:27chives and coleslaw but it seems weird to me um maybe it's good you know who am i to second
15:33guess
15:33gordon ramsey but that's what i'm doing a lot of today uh i don't know how i feel about chives
15:37and
15:38a coleslaw i would try it but uh i'm not feeling good about it out of the gate how's that
15:45now taste it
15:46with the chives in there delicious so i would like you i do i do love how wholesome this is
15:55very
15:55carefully lift out he does love haggis he got real excited about that when we were researching for
16:00masterchef huh for nearly three and a half oh dude so it's been cooked so who wants all those onions
16:06on
16:06there like that on there oh my god i love onions they're probably good on their own but start slicing
16:11here let's see i want to see what it looks like too let's get this mud bud brisket cut look
16:17at that
16:17hey yo hold on hold on okay guys hold on oh my god can i get the right frame here
16:28oh lord
16:31jesus wept okay here's what i'm looking for uh let me ask you guys this i know there's some people
16:37in
16:37here that that uh love to do the barbecuing so let me ask you what it is that you guys
16:42are seeing
16:42right here uh when you look at this meat what is it that you think you're seeing okay we got
16:50a dry
16:54um okay we got a couple dries so what i'm seeing here is um
17:02um yeah okay we got more dries overcooked um overcooked is definitely what i'm seeing as well
17:09so i don't know that it's dry i obviously i can't tell uh i don't see any juice on the
17:14cutting board but
17:15you know maybe maybe they clean that up but there are some things that i can tell you here looking
17:20at
17:21this right away do you see that all the fat is denatured out of here so let me show you
17:29hold on a second let me show you here give me one second guys i should have i i didn't
17:38know this
17:38was coming or i would have had it primed let's go okay beef back ribs
17:53brisket brisket i'm just gonna keep doing that brisket
17:59all right let's see let me see what i'm looking at here
18:09okay
18:12one more second hold on i know this is slightly annoying guys just hang with me
18:16hang with your boy we're gonna come out on the other side of this i promise
18:22i'm trying to find the right angle here okay perfect so
18:32what i want to do here is i want to pop this up okay this is a brisket that i
18:36cooked okay now
18:39first off um you can see how the the how much different the bark is
18:44uh that's because we we got the maillard reaction uh by with the low and slow cook right this took
18:51a
18:51long time and it melted in with those fats and those flavors now you'll also notice we got that
18:56beautiful smoke ring actually i don't even know if i could reproduce that thank you man i appreciate it
19:01that uh that smoke ring is pretty banging now i want to show you this this up here is the
19:08flat as well
19:10um actually this is the flat back here my fault this right here is point there's a little bit of
19:15flat
19:15here but this right here is the point now i want you to notice how the difference between the spaces
19:21and between the fibers these are still connected albeit loosely you know what i'm saying um this over
19:28here has just been totally rendered out and it's almost kind of stringy so uh right here is a good
19:39layer that runs between the the flat here and the point here right so you can see that those fibers
19:44are still there there's still like some some congealing and some fat right there and you need
19:49that in between the fibers of the meat here uh one to hold it together and two uh to keep
19:54that flavor
19:55right so uh it just when you don't have that it just the flavor washes all the way out
20:02and here's the thing about helping daddy cook i appreciate that here's the i feel 100 confident
20:07that if i battle gordon ramsay and barbecue that i would win uh french cooking no italian cooking no
20:13but when it comes to barbecue hell yes thanks delicious see all that wonderful flavor i'm not
20:20even saying that it wouldn't taste good i have all the faith in the world that gordon ramsay knows what
20:25he's talking about and reduce the spicy juices this is a pot beef cooked what then add in cider vinegar
20:31oh he's making a sauce tangy barbecue sauce that smells nice doesn't it god damn it gordon ramsay
20:39this is not sauce dude this is onions you know what i'm saying these are just cooked onions dude it's
20:46not barbecue sauce it's a it's flavored cooked vegetables uh it's just a pot roast and i'm sure it's a
20:52good
20:53pot roast uh but again like we've said a lot of times it is not barbecue period end of it
20:59it's a
21:00pot barbecue well there we go uh so if gordon ramsay ever sees that he's probably going to go through
21:09all
21:09my stuff and just crush the hell out of me break my whole soul and heart wow that was a
21:15good one though
21:16i mean that was a good video there was a lot of good things to talk about in there and
21:19uh i enjoyed that