ChefsBackyard

09/26/2026

Top 5 ways that people cook eggs

09/24/2026

Can You Start Pasta In Cold Water?
The idea, which has also been tested by other culinary experts including Harold McGee, J. Kenji Lopez-Alt, and Alton Brown, is this: Rather than waiting for a big pot of water to boil and then adding the pasta, cut time, water, and energy by adding pasta to a lower volume of unheated water and then bringing the water and pasta to a boil together.

We tried this method with various types of pasta—strands and short shapes, Teflon- and bronze–extruded—and smaller amounts of water and found that you can save significant time and water by ignoring conventional wisdom.

Cold-Start Pasta Is Faster and Uses Less Water
In our tests, 1 pound of dried pasta started in 1 quart of cold water cooked up just as nicely al dente as the same type of pasta started in 4 quarts of boiling water (our conventional method). Only the most sensitive palates could discern any difference between the samples. (Note: We did not test this method with fresh or filled pastas.)

Here’s how the savings added up:

Time

Conventional Method Total Cook Time: 23.5 to 29 minutes, depending on the pasta shape (penne: 29 minutes; linguine: 26.5 minutes; elbows: 23.5 minutes)
Cold-Start Total Cook Time: 16 to 17.75 minutes, depending on the pasta shape (penne: 16 minutes; linguine: 16.5 minutes; elbows: 17.75 minutes)
Total Time Savings: As much as 45 percent
Water

Conventional Method Water Volume: 4 quarts
Cold-Start Water Volume: 1 quart
Total Water Savings: 75 percent

09/20/2026

Smoked ribs low and slow on my NEW Old Country BBQ Pits G2 offset smoker - are they worth the hype? Full cook, fire management, and the slice test.

I fired up the Old Country G2 Chassis offset smoker for the first time and threw on a full rack of St. Louis ribs. In this cook I show you temp, wood, wrap, and how I got that bark and smoke ring without drying them out.

🔥 WHAT I USED:
Smoker: Old Country BBQ Pits G2 Chassis Offset
Ribs: St. Louis cut (approx 3 lbs)
Wood: Post oak splits
Rub: Salt, pepper, garlic + brown sugar & paprika
Wrap: Butcher paper

🌡️ COOK STATS:
Smoker temp: 250-275°F
Cook time: ~5.5 hours
Wrap at: ~165°F internal / bark set
Finish at: 200-203°F - probe tender

⏱️ CHAPTERS:

👨‍🍳 More recipes + lessons from 25 years in kitchens:
https://www.chefs-backyard.com

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Master smoked honey BBQ ribs on an offset smoker. Learn fire management and temperature control for the perfect bark.

I am firing up the Old Country BBQ Pits G2 to cook a full rack of St. Louis ribs. This process walks you through building a coal base, stacking wood splits for airflow, and maintaining steady temperatures throughout the cook. It is a straightforward approach for anyone looking to get better results on their offset smoker without the guesswork.

You will see the complete workflow from the initial prep to the final slice test. By focusing on consistent fire management, you can achieve a deep smoke ring and that signature bark without drying out the meat. This is the exact method I use to ensure every rack of smoked honey BBQ ribs comes out tender and flavorful.

Subscribe for weekly foolproof recipes, and let me know in the comments if you prefer your ribs dry-rubbed or sauced.

Smoked ribs low and slow on my NEW Old Country BBQ Pits G2 offset s...

09/19/2026

Can't wait, been working on this video for a few weeks. Life got busy, and I just didn't feel it was ready. I kept working on it little by little. I hope you enjoy it, it has some new twists that can help you improve your BBQ and smoking.

09/14/2026

08/09/2026

Clean Your Grill Naturally: The Chef’s Backyard Guide to a Chemical-Free BBQ

There’s nothing quite like the sizzle of a steak hitting a hot grill in the backyard. But let’s be honest: the cleanup is usually the part we all dread. While it’s tempting to reach for those heavy-duty, industrial-strength grill cleaners, those harsh chemicals can leave behind more than just a clean surface—they leave behind toxic residues that can affect your food and your health....

There’s nothing quite like the sizzle of a steak hitting a hot grill in the backyard. But let’s be honest: the cleanup is usually the part we all dread. While it’s tempting to reach for those heavy-duty, industrial-strength grill cleaners, those harsh chemicals can leave behind more than just ...

08/09/2026

How to Make Perfect Homemade French Fries: The Restaurant-Style Double Fry Method

Ever wonder why soggy, limp fries happen at home, while restaurants get that ideal combination of a pillowy interior and a shatteringly crisp exterior? It all comes down to technique. In my latest video on Chef’s Backyard, I break down the classic, professional technique for making world-class French fries (pommes frites) right in your home kitchen. From knife work to water baths and the crucial double-fry, here is how you can elevate simple potatoes into a masterclass side dish....

Ever wonder why soggy, limp fries happen at home, while restaurants get that ideal combination of a pillowy interior and a shatteringly crisp exterior? It all comes down to technique. In my latest video on Chef’s Backyard, I break down the classic, professional technique for making world-class Fre...

08/09/2026

Want perfect, crispy restaurant-style French fries at home? In this video, Chef's Backyard demonstrates the double-fry method (blanching and crisping) to achieve ultra-crispy golden exterior fries with a soft, fluffy center every single time! 🍟
Learn essential culinary techniques including: • How to hand-cut potatoes into batonnets using a chef knife or a mandolin safely [01:03] • The secret step of soaking potatoes in a cold water bath to remove excess starch [00:32] • First Fry (Blanching): Cooking potatoes through at 300°F without browning [03:47] • Second Fry (Crisping): Achieving that iconic golden crunch at 375°F [06:55] • Delicious dipping sauce variations including Dutch-style mayonnaise, curry ketchup, and spicy ketchup [06:03]
⏱️ TIMESTAMPS
[00:00] - Introduction to Restaurant-Style French Fries (Pommes Frites)
[00:32] - Why you must soak and rinse potatoes in cold water
[01:03] - How to hand-cut potatoes into French fry shapes (batonnets)
[01:33] - Bonus tip: Making thin homemade potato chips
[02:37] - How to use a mandolin with a julienne setting safely
[03:41] - Step 1: Blanching the fries at 300°F
[05:12] - Pro kitchen tip: Pre-portioning and freezing blanched fries
[06:03] - Easy dipping sauce ideas (Curry Ketchup & Spicy Ketchup)
[06:55] - Step 2: The high-heat crisp fry at 375°F[07:44] - Seasoning and taste test!
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08/08/2026

Here's the secret to Golden & crispy restaurant style french fries 🍟!

Most people will just cook the potato, but get a brown soggy potato stick. Watch and learn how restaurants have perfected the method to have a crispy outer edge, and a soft potato center.

Enjoy the videos and music you love, upload original content, and share it all with friends, family, and the world on YouTube.

08/01/2026

What works better? A gadget poacher, or the vortex method?
Tune in to find out!

in this video, I poach eggs using a gadget poacher, versus the trad...