Cooking with Coach Giegucz BBQ

welcome back to cooking with coachgadgets today we’re doing the fan votebarbecue sauce which is something I’vebeen looking forward to thank you foreveryone who tuned in voted you know thenumbers of the votes were great a lot ofa lot of landslide victories which was alittle unfortunate but hey it’s thebarbecue sauce of the people will recapeverything the base ketchup thesweetener bits herethe souring agent outside vinegar theseasoning who seen sauce the heatwe got jalapeno roast peppers let’s golet’s go let’s be really spicy thearomatics are old Macslook what smoked favorite the enricherbacon fat and then the wild-card usesome bourbon bourbon whiskey ed Williamsit’s based out of Kentucky if you’regonna drink bourbon it’s Charlie fromKentucky alright so we’re gonna gothrough and we’re gonna prep this on thestove first thing we’re gonna do iswe’re gonna get the we’re gonna pureethe peppers so it’s a liquid consistencyand throughout the show I have I put onthe Instagram some questions that youguys might have I had a couple thatcouldn’t put on Stephen is oh notputting that on but there’s somequestions that I’ll answer throughoutthe show all right let’s get after itfirst things first we’re gonna paradethe peppers I don’t want the stems onthere so what I’m going to do stem offboth those peppers in the jalapenotrying to keep as much as the of thepepper as possible now just to make ourlives easier pepper half just soakedbreaks down one finger drop it in whenyou’re cooking with peppers especiallyhot just like when you’re out and aboutwith the coronavirus do not touch yourface parties is why I add the glassestoday[Music]always good do this hill it breaks downcompletely[Applause][Music]we’re gonna let that go try to get it assmall as possibleyou’re gonna take something get get offthe edges so as you can see right now itkind of gets stuck on top you don’t wantthat you want to make sure keep choppingdown our peppers are all ready to goso step one turn the stove on when youturn it on to medium heat and we’regonna let the we’re gonna let the panheat up as a room that we’re gonna turnthe question 1 question 1 is from JeffKim from Ann Arbor Michigan Jeff Tunesins and asks how does anyone likeChicago deep-dish pizza well Jeff alittle background story I went to schoolin University Loyola University Chicagowhich is obviously gender school inChicago spent six years out there andhow does anyone like deep-dish pizzawell because it’s the best pizza thereis a very simple answerlove deep-dish pizza especially theloominatee shout out Rick you know whenI was with loyal basketball he had loseall the time when we go to Poor’s housefor like a recruit visit or whateverhe’d often have you know lose pizzadelivered as you know just somethingthat he is as a team every pregame mealwas was chicken with you know mushroomsand spinach and loose out it was it wasgreat a lot of times and especiallylovely deep-dish pizza I back to thebucket sauce is heated step one justgonna be walking about the bacon fatbig that it that’s gonna side tobreakdowngrab your wooden spoon make sure on thebottom you can go a long way put way toomuch on this you go a long way so youdon’t want too much next step just cuzwe want to cook it down anymoretake the peppers that we just createthree nobody let her cooked out as we dothat we’re gonna turn to question twofrom Steve Musco what is your favoritenon lettuce based salad Steve I’mguessing you’re saying no lettuce nokale no spinach one sound that I’vealways loved being Italian he’s just abasic tomato sound putting you knowtomato mozzarella basil olive oil justmixing it all togetherit’s very simple with something that wedo all the time during the summer it’sgreat definitely recommend it and it’seasy back the sauce bacon fats all allmelted so now we’re just mixing in allthe pepper letting that break downas that’s going we’re gonna turn to thebase ketchup we’re gonna use a lot ofketchupwe’re really big batch a lot of big fata lot of pepperslet the settle in kids we’re gonna keepon mixing it because we don’t want it wedon’t want to burn him and we want itall mixing together we’re gonna turn thequestion number three from Andrewbusinnessfrom Iowa Andrew is one of the managersI hired when I was at Lilla and now he’son the front lines as a nurse doinggreat things get snapchat home all thetime with a full full makeup on with youknow mask visor everything and you keepdoing what are you doing you know makesit safer for all of us and you knowappreciate everything you could do sohis question is what is this superiorbarbecue style it’s a tough question allof its so good you know I really likethe sweetness out of Kansas Citythe vinegar style out of North Carolinais great tooI went to a you know hole-in-the-wallbarbecue spot and if I outside of therein Georgia that was unbelievable but I’mgonna have to go with Texas barbecueI really like the smoky flavor I reallylike the controlling peppers they put init just has a little bit of kick so I’mgonna say Texas barbecue as my favoritebut I don’t think no wrong withinbarbecue we’re gonna keep building onthis we’ll goapple cider vinegar just to give it alittle bit more liquid as it startsbreaking down mix it infun fact when my mom is not a fan of thevinegar she says the vinegars gostraight to her head and she breathes itin so she will not be in the kitchentoday because the vinegar is very powerbut the great thing about apple cidervinegar is that because it’s a cidervinegar there’s less of a kick in thefood itself so it has an overpoweringsmell right now but once you go to thebarbecueyou really don’t taste you really don’ttaste the vinegar you know we’ll justcut out a little sweetness which isgreatspeaking of sweetness kind of go throwand some of that we’re just using maplesyrup just generic you know you’re usingsyrup or you’re using honey because it’sanatural sugar it’s gonna be less sweetthan just regular sugar and it gives itmore more than that earthy flavor whichis always great keep starting that in soas we build it up you’d want to get itto a simmer and then once it gets to asimmer and where it turned down so remitthis is actually gonna take take a whileso I won’t have you guys on for thewhole the whole part of it but justenough to get through the questions andfor you guys to see everything haven’tbeen playing in a next question is fromJacob Fleagle who is the assistant coachat Juniata College d3 d3 school inPennsylvania and illegal or legal askswho’s the best warzone player you playedwith hint it’s not Sloan which we Davidslowed a little little backstory forthis question I’m a little nerdy as Ithink most coaches are and a couple daysa week I hop on with my college coachingfriends and we play call of duty but youknow the reason why we do it is to stayconnected and you know we’re all schoolsfar apart from each other so it’s it’shard to stay connected especially in theground in the season especially with noFinal Four this year and camps gettingcanceled left and right it’s an easy wayto stay connected and you know it’s notjust playing video games we’re talkingrecruiting we’re talking different stuffwithin basketball different hiringsfirings everything you know it’s a greatway to stay in touch and you know talkbasketball people you know three four orfive sometimes seven days a weekdepending on earnings so to answer thisquestion we will if you’re saying bestsniper it’s gotta be slow like he’s he’sgood with that sniper rifle if you’retalking overall best player I mean yougenerally lead us whenever we play butyou might not like the answer butprobably Bruce Compton former EastEastern Michigan manager he’s prettygood he’s pretty good he’s kind of anall-around player Ohhopefully that’s the answer if you wereI know you want me to say you butnothing Sloan is probably women right solet’s continue some hussein sauce thisis gonna make this brownie which is whatwe’re we’re used to in a barbecue saucebecause right now once i show you thisit’s very red because the ketchup andgenerally using using brown sugar what Iwould normally use but I thought thatwas too easy so I figured I’d switch itup the brown sugar more of a normalbarbecue look I’m gonna show you what Ilike normally but hey we’ll deal with itrightliquid smoke if you guys remember fromsnapchat stories little is good too muchis like I said too much so we’re gonnatry to find the perfect the perfectbalance for the liquid smoke which ithink is right thereit looked like a lot but because of theway I did it there’s a you know on thetop there’s a whole Louisville so it’snot coming out super fast so a lot ofsheikhs looks like it’s a lot but it’sreally not IKalinda’s cooked down already up to ourlast question which is from Kevin Chenwho is from Chelsea Chelsea mass heasked how does being a coach help withcooking vice versaI think cook you know definitely doingthe cooking show has helped me as acoach because it allows me tocommunicate and coaching is all aboutcommunication so every time I get oncamera and I’m talking to you guys I’mcoaching you through it I’mcommunicating what you’re supposed to dohow much seasoning you’re supposed toput in almost how to have a puree ofpepper or how the you know whatever itis we’re going through it step by stepthat’s what I do on the basketball courtto you know teaching a kid how to gothrough a screen different type ofscreen if we’re gonna ice it if we’regonna go under if we’re going to go overit you know going through differentplays how we’re gonna attack certain to3432so that’s what this helps me with themore you’re communicating the better andthen how you know the town is poachinghow cooking you know the key is in thedetailseverything you do coaching wise isdetail based same in the kitchen soevery time you know you got payattention to that every little thingwhich is hopefully that answers yourquestion can they go hand in hand eventhough they’re very two very differentthings the communication and theattention detail is keep throw the lastlast thing in whiskey for all you outthere this will burn down so you’ll justhave the taste of the whiskey bourbonthat we’re using without the alcoholgive you a little preview it’s what itlooks like we’re gonna leave it out onthe stove and we’re gonna put it to asimmer see you guys a little bit hi guyswelcome backSasa ready to go so take a look allright so it’s been it’s been simmeringfor probably ten minutes you can seenice and liquidy good look at it cameout really really well so now we’regonna we’re gonna store it and let meuse I’m using a big mason jar and useyour see there’s a knife in here thereason why there’s a knife in here isbecause we’re putting hot barbecue sauceinto a glass the metal spoon acts as acanoe it takes away that a little bit ofthe heat so the glass doesn’t breakso anytime you’re putting something intoa mason jar or anything glass is hotmake sure there’s something metal and ittake away there you have it there’s yourhomemade barbecue sauce thanks fortuning in hope you guys try at home hopeyou really liked the voting and thequestion aspect of cooking with CoachKangas and I’ll see you guys soonpeace