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it doesn't look like it's live yet though it doesn't look like it's live yet i got it up on my computer and it's not okay there it is i got it we're good to go uh eight it says they can't hear can you guys hear me they can't hear any yeah looks good yeah i don't see how we'll keep up with them comments we'll try our best we need a a speed reader to uh keep up with those abs working on the sound right now guys he'll be up and running in just a second thanks for y'all's patience we appreciate it what's up i got it oh no a b is working on the sound right now guys we'll be up and running just a second what about now can you guys hear me let me know you guys put a seven in the chat if you can hear a b hey what nine huh i like that i said or not oh yeah okay we good to go then looks like folks oh i like it we're up and running yes okay everybody okay check it out i don't have the comments in front of me you know i mean trying to have as much room as i can you know to cook so let's just start off like this like it's a real cookie shop hey what's up everybody hey thank you for tuning in to smoking and grilling with a b and check it out i got to do you like this now man i got to say hey my special guest is matt your humble and gracious special guest i appreciate you having me on man thank you hey but we're gonna lose all the shenanigans raining we're gonna talk like we normally talk on the telephone hey homie absolutely hey all of that uh hey you know what listen i'm in line with you man because what you're doing is awesome bro and i know that like anybody that follows my channel if they don't already know who you are you know what i mean i just want them to be exposed to you and just see and to go ahead and so they can all hear this part too that uh it might be something like this like a little tour coming on for 2021 as soon as the country clears up yes sir you know what i mean uh hey don't let me hawk this man cause i'm known to grab the mic man and get down and do me i know you're not gonna over talk it i'm gonna let you do your thing hey hey don't slip daddy in there right there hey i like that you're right hey go ahead straight shot man go ahead and do your thing no i just first and foremost i appreciate you for you know letting me uh come on your platform and then cook with you we we've been you know talking behind the scenes for a while now um and like i said man you've been nothing but uh you know helpful and just you know great great dudes so i appreciate everything you you know you reached out to me and we've been uh we've been talking for a little while behind the scenes so this is a long time coming one of one of many to come and i'm excited to cook with you today that's right hey so you know what since you got the mic already i'm going to just talk about what you're going to be cooking today cool moody king pan down for me sir so today we're going to do a bone in rib eye steak for you guys this here is a one and a quarter pound bone-in ribeye i got from wegmans we're also gonna do a blackened salmon with the cajun cream sauce and uh abs will be handling the sides for us so we'll be in good shape across the board we got your proteins covered like i said we got a one and a quarter pound bone in rib eye here i'm gonna do the salmon for you guys um with the cajun cream sauce for the salmon and then my uncle ab is gonna handle the delicious sides that were on the menu you guys are in for a treat if you're cooking along with me you want to make sure that your rib eye is coming up to room temperature because you want it to be at room temperature so that it cooks evenly if you put an ice cold steak in the skillet fresh out the fridge the inside or the interior the steak is going to be rare and outside to be uh well done and we want it to cook evenly so as it comes to room temperature it would be in good shape so just make sure you take your steaks out the fridge if you haven't done so already hey you know what just hearing that man just telling me i need to like level up my uh my instruction skills you know what i'm saying hey good job bro hey okay so look you guys got like the main part that's like the main course of the meal right so look if you guys look down in the description box below this video you'll see you know we put the ingredient list in there for you guys who are for those of you guys that want to cook along with us and so since he got those main dishes i'm going to be doing the sides right just some simple sauce we're just leveling up anytime you use lobster go ahead and get it down on this one anytime you use lobster you know what i mean this is it right here i just got it sitting on some ice uh this has already been defrosted you know what i mean sitting on here so this is where to stay uh fresh right we're gonna make some i'm gonna make a garlic lobster mashed potato but check it out then i'm gonna i'm gonna cut this and then we're gonna go ahead and get this nice and red and then after we get it ready and we get all of the lobster and all of the garlic and everything infused together what we're gonna do is we're gonna put it right back in there for that presentation that can go along with that salmon or it can go along with that uh with his steak either one and then i got some uh i got these uh baked but you know these potatoes right here that i was gonna bake now if you guys was following me in my live i like ran super late i was supposed to go ahead and have that in the oven and we don't want to hold you guys here the whole entire night so if we do have time you know what i mean i will go ahead and i'm gonna cheat it a little bit i want you guys to let me know in the comment section below if we don't put this in the oven how do we cheat these tell me your method i know my method and i think i'm gonna show you guys that but anyway i'm gonna go ahead and get these together we're gonna do a shrimp this would be a shrimp yeah we just call it a seafood baked potato you know with a little cheese if i can find some chai stuff like that where i use green onions and then for a little for some veggie right here we got some asparagus super easy looks real good it's i'm not gonna say it's the lightest meal but if you want to do something special for your family this right here do it now matt you want to go ahead and start first or anything you want to do yeah we'll go ahead and get get seasoned in the steak so uh for the steak i like to keep it nice and simple uh the good blend of what i call like an all-purpose seasoning so salt pepper garlic and onion powder simple is best with a good good cut of beef in my opinion so we're going to just apply a nice layer of salt pepper garlic and onion powder to our steak always press the seasoning in get that bone side as well because my wife likes to uh the bone is always her she she claims that bone we make these so gotta make sure i season that up for her get that fat cap as well flip over make sure we get that other side make sure it's nice and even i'm using a nice flaky kosher salt that's gonna help us get a nice crust on that uh on that steak and some uh fresh cracked black pepper as well that we put in one little um you know seasoning container so we're gonna have it all together salt pepper garlic and onion powder for those of you guys that are following along do it on a plate it's easier for clean up purposes that way you don't get it all over your counter your wife will start yelling at you like mine does we try to keep keep it clean up nice and tight in the house i don't want any problems so there we go if you're seasoning the steak along with me just a nice application of salt pepper garlic and onion powder on both sides we're gonna allow that to come up to room temperature before we start cooking mine has been out of the fridge for about 30 30 to 40 minutes so we're just about ready to cook you're gonna want to also prepare your uh what we're gonna baste it with so here we have about two two and a half tablespoons of good quality butter this is kerrygold grass fed butter here and then we got some rosemary thyme and some fresh garlic i'm gonna show you guys a quick tip on the garlic when you're when you're basting at high heat you want to leave the garlic in its skin because that skin protects the garlic from um from burning up under that high heat so just leave it leave the garlic in its skin that way we get the flavor from the garlic but it doesn't burn up take your nice smoking and grilling with a b knife nice and then just crush that garlic just like that that's all you got to do to the garlic you hear me there you go hey i'm trying to do my best man i'm keeping up with the goat stop it so there you go guys you got your rosemary thyme fresh garlic still in the skin and about two to three tablespoons of butter we got a seasoned steak and a delicious dinner on the way okay hey uh matt let me uh interject right now all right let me ask you this are you going live on our instagram also uh no but we can i mean you can look i went live and i just want to say you know what's up to everybody that's in my live on instagram hey listen you know what i was gonna wait to the beginning of the year before i started this but why not start now so what i'm doing is getting my feet wet so i'm gonna say hey welcome to everybody and thank you for you know dropping in this uh this live on instagram and so you guys so you guys know you know what i got uh mr make it happen me and him are live aab channel right now yeah i just go to your phone i just requested to join your live so we can go live together on uh on instagram that way both of our followers will see us on at the same time whoever has your phone just uh i hit a request button just have them hit accept and then we'll both be on the same live together there it is there it is i guess you could have popped it here so we'll be live on both platforms oh that's what's up right there hey hey i'm start calling you mr hollywood homie hey you got it all right so one time my best here we go we're almost there what do you act asparagus right here hey look i just got a little experience you know what i mean i'm gonna go ahead hit it with a little olive oil go ahead and give it a massage i'll cut it once it comes out of here but right now i just want to get this in the oven so i don't have you guys so it doesn't go like super long so you guys can see experience asparagus let me wipe my hand clean my hands up a little bit we're gonna use just salt and pepper we're gonna put it in at 350 degrees and we'll put it in for maybe about 15 15 20 minutes once it comes up to temp so let me wash my hands so you guys just out there be asking me if you leaving them comments talking about how i ashy my hand is now you know why because when i'm cooking look i washed my hand abroad 30 times all right there we go all right so while he does that guys we're going to go ahead and put our oven on 400 degrees because when we cook this steak we're going to sear it first and then skillet and then we're going to finish it in that oven so about 90 seconds per side in the skillet then we're going to baste it with that butter and herbs and pop it in the oven at 400 degrees for about you know 8 to 10 minutes depending on your doneness preference of course if you don't have one of these a nice food thermometer i highly suggest you get one that way you make sure your steak is always cooked perfectly there we go all right so i'm waiting for my uh my skillet to get up to temperature another good tip guys when you're cooking the steak or cooking anything at high heat i really recommend you guys use a high smoke point cooking or something like avocado oil which has one of the highest milk points it's about 500 degrees that way you can get that skillet smoking hot and get a good crust on that steak that we're about to make so once you start to see smoke come up off the skillet you know it's just about where you want you know i was gonna say where you at i have avocado oil but i don't normally use it you know what i mean uh i know the smoke point on it you know what i mean is uh it's high compared to the other oils but uh yep i don't know i don't you know what i hear that man and that's for me the jury's still out on that you know what i mean because i still use look i like to use uh version extra virgin olive oil and that usually works you know works for myself you know yeah i mean whatever really i tell people whatever they got it will get the job done i've just noticed that i get the best results personally with the avocado oil so i kind of stuck with that it is a little bit more expensive so when i find it on sale i try to rack up on it so i keep it you know uh in stock okay i'm just showing on instagram you know just all i did was just season just pepper and salt you know for the asparagus that's it i'm gonna set this off this side make sure my stove comes up to temp and then we'll go from there now look what i did was because of the time right i would uh uh i cut my potatoes let me just show it i cut my potatoes here they are right here for youtube here it is for instagram what i did was cut them cut them all about the same size put them on the stove already in some boiling water and i got them until they were fork tender just to expedite the process you know what i mean you guys if you're gonna follow along you can start boiling those right now you know what i mean we're gonna have time but i needed to have them done prior to me getting started you know with all the technical difficulties that i always have now that right there already strained those and you know what matt what you got doing right now what you got going we're about to start on the steak so my my skillet has just got nice and smoking hot which lets me know that it's about as hot as i needed to be to uh sear this steak so what i'm gonna do now is is put in about two tablespoons one to two tablespoons of avocado oil into my skillet then once it gets nice and smoky we're going to lay that that steak in and get a nice sear on it i'll show you guys how to do that one one tip i always say is to lay the meat away from you that way you avoid any splatter you don't want to burn yourself i've got marked up on my forearms when i was uh first learning how to cook from a grease splatter so always lay the meat away from you and then we're going to press down to get nice surface area contact for that crust like so let's give it a nice firm press down into that skillet that's gonna develop a nice crust on that steak which is my personal favorite part of the steak if i go to a steakhouse and this is gray and it doesn't have a good crust on it i'm disappointed yeah i know i i know the feeling let me have a small bowl so what i did right now look you guys was watching i just took my green onions i'm just going ahead and chopping these up you know what i mean because i love the garnish with this i like green onions more so than i do parsley just certain things called for uh parsley you know what i mean if i had my way actually sometimes you guys might even think that i'm using parsley you know i just cut the green tops down you know fine that's all and check it out anytime that i can use my knife i'm gonna use it so what you think about that knife though i like it a lot it's sharp it's it's nice got some nice weight to it the handle is really good quality [Applause] i like it and it's just a dope design like it just looks cool that's always a plus always a plus man hey elevates my game all right got a little ways to go on the steak just looking for that color that we always like basically what we're doing now is looking for a color so like a sear on a good crust on the steak once we get that we're going to baste it with butter and herbs and then we're going to pop it in that 400 degree oven until it gets to about a medium rare medium at most for me but you guys took it to whatever you like in your house all right you know what let's get this plugged up about to flip this in just a second and show you guys how to baste it there we go give me a little zoom action moody shout out to my camera man moody doing a great job i appreciate you sir going in with those uh two tablespoons of butter and then the garlic and herbs we're about to base this and then pop it in the oven this method helps prevent your fire alarm from going off because you're minimizing the amount of time that you are uh searing it because we're finishing in the oven let me get y'all a quick little money shot here at the basement what are you doing right now when you baste till the skill that towards you and just flick the infused butter right up on that steak that's right so what you know what what i call that is the i call that i'mma just call it you know what everybody does you know when we see this from uh from the chef point of view we call that the restaurant shake right uh steak right there yes third so we just flip that rosemary thyme and garlic right up there onto the top of the steak and now we're just going to pop that right into the oven and let that finish up all right so look while you're doing that i'm going to go ahead and just start prepping my bacon right let me just go ahead get this going to a medium high heat now i'm using an induction top and this is a cold cast iron skillet so we're gonna let this get hot and don't forget when you use an induction top everything is concentrated towards the middle right right here so with that being concentrated we got to wait until that kind of like spreads out hey your pro tip is to put this in the oven and you let this pre-heat then when you set it down it's ready to go but we're gonna get some heat in here i can feel it it's getting hot right off the bat moody hand me those uh salmon blades out the fridge please sir all right i'm trying to look in the chat for questions but it's moving really fast so guys forgive us if you can't catch every question we appreciate you guys hanging out with us this sunday evening man it is hot man i've been moving extremely fast since that giveaway that's the name of the game name of the game huh talking about it it's a dope giveaway though i'm sure everybody appreciated that you gave away a lot of cool stuff i'm trying to do me a giveaway here soon too but that was that was awesome a lot of cool prizes and down movie please something just checking right now just to see this is why a lot of people don't do that but you always want to put your cast iron skillet in the oven you know i mean just set it in there put it at 300 degrees even 350 doesn't make a difference just wait about 10 minutes once uh make sure you do it once your oven is completely hot you know all the way up to temp whatever tip you set sitting in there either 10 to 12 minutes and then it'll be ready to go for me i'm gonna watch it once i see it starting to smoke a little bit that's what i'm gonna go ahead and hit it because again the bottom part that's a real good tip on those induction tops if you're ever using one of those guys you definitely want to put in uh in the oven for a bit because otherwise like you said it this will take a minute to get hot while we wait on that i'll go ahead and i'll go ahead i was going to show you look i did a lot of induction top of the industrial top came to my channel because it's easier for me to film on the counter right okay look uh asparagus here it is it's already seasoning you guys i'm ready to stick it in the oven it's already up to temp you just let me know we got there got that going alexa set a timer for 15 minutes then we're going to check it out for 15 minutes and see 15 minutes starting now all right so while we're waiting on that i'm gonna show you guys how to season this blackened salmon that we're gonna make so my recommendation is to season the presentation side or i like to call it the money side last because if you if you do it first it's gonna get ugly we're trying to keep it nice and pretty so season this skin side skin was removed at wegmans hit it with just a little pinch of salt then we're going to go down with a little cajun seasoning whatever your favorite is a little slap your mama or that creole kick whatever you guys got just a sprinkle of the occasion seasoning and then i like to hit it with a final layer of chili powder to give it that nice dark color that we're looking for so a pinch of salt cajun seasoning finish with a top coat of that chili powder you can use ancho chili smoked chili powder whatever your favorite chili powder is i like to use you know whatever i can find at the time switch it up every once in a while give you a different flavor profile start with one simple pinch of salt remember guys you can always add more salt later once you put it in there you can't take it out a little cajun seasoning and then that top layer of chili powder that's gonna give it that nice dark color that we look for in a blackened salmon make sure it's evenly seasoned looking good all right that's all you got to do to season your salmon i'm going to show you guys how to sear that we're going to do a very similar technique to what we did with the steak we're going to season it i mean we're going to sear it we're going to baste it with a little bit of butter with some lemon juice and pop that in the oven until it's about 135 degrees internal temperature and i'm gonna show you guys how to make that cajun cream sauce and we'll be good to go hey that's the winner right there that cajun cream sauce yes sir i make this salmon with with the cream sauce probably once a week that's one of my favorite you know go-to meals weeknight meals nice and quick right right now i got a cold one we're getting ready to actually do a video once we get past the holidays i'm getting ready to do a video about uh i think it's gonna be something like dips and sauces you know what i mean i'm just gonna get out with a bunch of different little party ideas a bunch of dips guys if you're cooking along make sure you check on your steak it's been in the oven for about eight nine minutes or so maybe ten i haven't really been paying that much attention uh but we're not quite done with it so we got probably another two or three minutes in the oven just make sure you keep an eye on it so you don't overcook your steak another pro important pro tip with most pieces of meat uh you want to give it a nice resting period so once the steak is done you want it to rest for about you know eight to ten minutes before you slice into it allow those juices to redistribute so you have a nice juicy piece of steak if you cut into it too soon all your juices end up on the cutting board and uh that's not what we're going for so always allow your meat to rest i know we get hungry and it's time to dive in sometimes but trust me on that one excellent too excellent okay so you guys can see look i got the bacon in here look this is like really one-on-one it's just the fact that when we put all of this together and we get this going you know what i mean it's just gonna put together something fabulous all right i'm gonna go ahead and get my salmon started here in just a second i'm gonna check the steak one more time because it's just about done if i could find my pot holder i don't want to burn my hand y'all laugh at me all right you out here with your mother brand new fingertips yeah man chef's hands they call them hey i got it right i got a drink i got something like that just because of the industry i worked in you know ain't no telling who's watching this right that's true let me give you guys a quick little uh finish finish shot on this steak we're gonna let that rest for a few minutes on that plate cook to perfection we'll go ahead and remove all of those herbs and whatnot a little bit of rosemary ain't gonna hurt nobody will leave that on there perfectly cooked steak we're gonna let that rest for about 10 minutes before we slice into it which is just enough time to get this salmon rolling let's move this hot skillet out the way there we go looking good someone just asked is is this averses no this is not a relationship at all no no no just you know what i guess it's more so like real like uh like meal ideas you know what i mean uh just something for you guys you know to see see how easy it is to make and you guys make it you know for yourself let that steak rest and if you've got a minute a b i'll go ahead and get this uh salmon started go ahead oh i'm just actually what i'm doing is really just like cooking along with you you know getting these sides because these sides are so fast i'm like just spacing it out oh perfect well we're in good shape then cause this salmon will take about 12 maybe 15 minutes max we're going to sear it put it in the oven for eight to ten minutes while that's in the oven i'll do the cream sauce and then that's really it i got you hey what about a cocktail you doing a cocktail tonight lisa i can always i'm always down for that if you follow me or do my cooking classes you know that's right up my alley right that i do know all right so we got that going let's see now i'll go ahead and just take my potatoes we'll start getting these mashed up my potato masher you know where it is yeah we'll do that or uh mule will probably be easier we got the ginger beer i don't know if we got any mint we could check either old-fashioned or gin uh of mule and finish that off with the cheers at the end these are actually soft no no there we go you guys leave us a comment what you want us to see us cook next time we got a couple ideas but i'm always down to hear what you guys think one other thing i'm uh approaching 100 000 subscribers here soon hopefully with uh all of the support from from you guys and my my uncle abe with with the lookout on this i appreciate you but uh leave a comment what you would like to see from a hundred thousand i know abs getting close to a million too so any ideas you guys have i'm sure we're always open to those because that's one of the fun parts of the creative process of trying to figure out what to make next all right once your skillet gets hot as we said earlier we're going to apply that avocado oil very similar technique to the steak looking to get a good pans here on the salmon when you're basting any meat you want to try to find a large spoon there we go i was struggling to do for a moment but i think we're good now this thing needs more weight right here we go as we said always let it meet away from me salmon going in people are suggesting doing uh doing some lamb little lamb chopped there we go always press the meat down so you get maximum surface area contact give you a nice color you want it to be even too so sometimes the same is a little thicker in the in the middle part so if you don't press it down those end pieces won't get as dark as the middle remember guys you eat with your eyes first so you always want to try to think about your presentation as you're cooking in the beginning set yourself up for success so suggesting rack of lamb chops roast a lamb sounds good yeah yeah you do all right i like to put a little half of a lemon in there for two reasons one it's gonna infuse the skillet with some flavor and two it's gonna get nice and caramelized for presentation purposes so you get that nice dark char on the uh on the lemon when you plate it up it's gonna look beautiful all right let me see if i can check some questions in the chat about 60 seconds on the salmon per side is all you need all right looking for a nice nice color let's take a peek oh yeah boom that's perfect oh man all right now we're cooking all right butter is going in about two tablespoons of butter for the health conscience folks don't worry you're not gonna be eating two tablespoons of butter most of it stays in the skillet you just infuse a little bit of that flavor on there it's the holiday season guys we gotta uh we gotta enjoy this while we came back to the back to the diets on january first right so take that skillet towards you get some good basement shots that lemon's gonna infuse that butter as we base that salmon make sure you give them both a little love you're definitely making it sound good this is just baking you guys i just set this here set that up inside i'll do this on top [Music] and then that's going in um at 400 degrees also for about 8-10 minutes or until it reaches 135 degrees internal temperature there we go and the only thing left is uh is to do the uh the sauce and a cocktail from my my folks that partake all right just so everybody can catch up what i'm doing look mashed potatoes right we're gonna make them garlic mash so look i just went ahead and hit them just like this i am putting nothing in here only thing i put in here was just my butter right now i'm gonna go ahead and use my garlic press if you've been watching me you know i like my garlic press it's just something about this right here they just i don't know what it is that uh turn me on you know in the kitchen about pressing garlic but it is what it is this is just two garlic cloves then when you do this though you always got to get yourself something let me see so you guys can see you got to get something that you can just get that off with then when you do it it's so fragrant i'm making it kind of slow just trying to catch up with what matters doing but this right here we're going to give this a spin that right there's gonna be very very fragrant and again this is gonna be lobster it's gonna be a garlic lobster mashed potato now oh man that sounds good man when i come out there you got to make that for me i gotta try that oh for sure for sure now that's on my request i'm gonna put a little just fresh grated parm in here i like to mix before i add my my liquid which would be my little heavy cream you guys can use heavy cream milk i like them more so on the cream sauce i know it's a little bit more fattier you know for those of you guys that's watching your waist but look at make it full oh yeah check on the uh temperature huh i said i just remind everybody quick check on your temperature on the salmon for those they got it in the oven don't forget about it i know multitasking is usually the most difficult part of all of this but we got some uh some experienced chefs in the chat i'm sure yeah i'm liking my asparagus i'm getting ready to bring it out of the oven right now nice that's up to you guys how you like to have your you know your texture so i'm like it to be a little bit on the crunchy side i like mine to be a little soft so you guys see let me see if i can do it maybe do a demonstration for instagram you can see look it's kind of soft this is the way i like mine this is in between this and this right here for you guys right there just in between this one and this one no this one right here any of those are good these are roasted just right all right i'm gonna reduce this down and put it back in the oven after after it cools hey what do you use to keep your items warm you use 175 or do you use that 200. usually i know every oven is different whatever the lowest setting is i think mine is 200 i believe on my other oh yeah i'm gonna keep it i got that 195. i should do it i'm about to start on this sauce whenever you give me a green light all right boom we'll start plating up my salmon is done so i'm popping that out of the oven all right i'm gonna let that rest for a minute there we go all right sauce time guys for the sauce we're going to start with a roux a roux is a mixture of fat and flour so for our fat we're going to use butter and then we're going to use a little bit of flour let's get this fire started first alexa oh phil sorry about that oh good now you want your your flame or your heat to be on low for this because you don't want to burn your sauce so basically what we're putting in this is a little butter a little lobster base which is a product from better than bouillon which is not a sponsor of mine but they definitely should be as much as i use their stuff this stuff is really good guys it's very hard to get that amount of flavor into a small jar but they do a great job of it if you haven't tried it i highly recommend it and again they're not a sponsor so that's not a plug but i genuinely like the product going in with our butter first you want to melt that butter for your sauce once the butter is melted we're going to go in with that flour cook the raw flour taste off for about you know two minutes or so and then we're gonna uh add in that lobster pit the lobster base and then we're gonna add in some chicken stock some heavy cream season it up and then finish it off with a little bit of uh parmesan cheese all right hey look let me get right in here right now let me just say this part right here okay so you guys see where i'm at with the uh with the mashed potatoes right i'm gonna go ahead and add the rest of my parm and just the reason being because it's starting to like getting a little bit on the cool side right so all i'm gonna do is take that and i got my heavy cream right here i'm just gonna add a little bit and then we're just gonna keep mixing it uh one tip that i i think this is like one-on-one you only put a little bit in but no matter what your ingredient is just a little bit at a time because you can always add that you can't take out absolutely all right back to you all right so we just added in that flour as you can see it's starting to foam up which indicates that it's mixing in well with that butter we don't want any lumps in our sauce we want the sauce nice and smooth smoothing in this holiday weekend we're about to get you want to add in a tablespoon of that lobster base that's going to infuse a ton of seafood flavor into this i recommend i know it's kind of hard to find guys because you beat me up in the comments about it but when you find it make sure you stock up on it treat it like an essential item like people are doing uh with toilet paper right now this lobster base oh okay it's a company called better than bouillon so much flavor packed into there yeah it's amazing all right so we got a tablespoon of that in there we're mixing all of that in with our whisk and then we're going to go in with our uh chicken stock about three-fourths of a cup of chicken stock after we cook that raw flour taste off we're just about where we want to be looking good all right chicken stock going in and then you want to bring that up to a boil and then once it reaches the boil we'll reduce it to a simmer hit it with the heavy cream turn the heat off melt in that parmesan cheese season it to taste and you have yourselves a cajun cream sauce nice and easy oh this is a million times better than that induction you guys are you never miss me oh man this is life changing right here all right so we reached that boy we see how thick it got right after we reached the boil i think i'm about to turn the heat off while i'm talking still on good okay all right so now we're going in with that heavy cream whisk that in oh man for me back to these potatoes just up to you how you want to do them it depends on how creamy you want them to be you know i mean i like this texture right here i mean i can get them down where they like like silk that's what you guys like you just got to keep on using your elbow and your wrist and you know in that hand to keep it moving but for me i like it like this so now i'm going to go ahead and just add a little bit of this pepper to it nothing like fresh ground cracked pepper right and then salt you know my channel is all about you know having flavor right but we got to first train our pattern so listen we're not going to put a whole lot of salt i'm going to give it one generous pinch for something to solve one more pinch and that's it right there then we'll taste it and then we'll see where we got if we want to add some more sodium to it i'm gonna start calling it like that that sodium because i think when you say salt it kind of gets lost people like ain't nothing wrong with salt but when i hit you with that sodium those of us that uh have to watch our sodium intake it's speaking to you all right if you ever notice your sauce is getting a little bit too thick you can always thin it with just a touch of chicken stock we're looking good right now we just added in um you know that cajun seasoning to abs points you always want to taste as you go and adjust the flavors to your preference because everybody's salt preference is different everybody's got different health you know restrictions or just you know ideas about what's healthy so always adjust these recipes to whatever fits your needs that's what it's all about you take our recipes and make them yours all right so the heat is off now we're going in with a pinch of this parmesan cheese you always want to mix in your parmesan cheese on low low heat or no heat because you don't want that cheese to separate and get all oily on you so we got the heat off the residual heat from the sauce is going to melt that parmesan cheese we're going to add a pinch of chopped parsley for some color and that's cajun cream sauce guys super easy huh super easy it doesn't get much easier than that now what i did was right now look while you were doing that last little part of narration what i did was i added two more pinches of salt because you gotta remember you know what this is uh potatoes you know potatoes can take a lot of salt oh yeah pardon me i'm gonna set this off to the side i'm gonna need my square plate for this one all right now what are we gonna do now i guess you know what i think i'm gonna go ahead and get my about to go ahead and plate this up i'm gonna plate the salmon first and then we'll uh i'll slice the steak for you guys and then we'll do a cocktail to finish after we look at you know abe's delicious size that he's whipping up and you guys got yourself a whole sunday dinner oh sunday dinner what i want to do right now is tear all up i want to tear into these up this asparagus i'm wrong with that you got to taste as you go make sure it tastes good right yeah that's right all right let's plate this up so here i just got a little generic mashed potato just for you know for you guys to see what we got going on i didn't want that salmon to be lonely on the plate and then we're going to plate up this beautiful salmon hit it with that cajun cream sauce a little fresh squeezed lemon juice all right where is my here we go all right coming in hot with the salmon let me pick which one is the prettiest like to lay that salmon right there on top of that mashed potato one of you uh folks hand me you not got it paper towel you know what let me put this off when you're trying to get your plate in right you can always grab a paper towel and just get up any drippings keep everything nice and clean there's that lemon we talked about looking good and last but not least that simple cajun cream sauce we made we're just gonna pour that right over top boom go around in potatoes a bit and i hit the potatoes a little bit too right there we go clean up our mess on that plate make sure the presentation is nice there we go stop moving it around there it is all right then we're gonna finish it with a little pop of color just to brighten things up it's a little chopped parsley here we go guys that is blackened salmon with cajun cream that sounds sauce bro now we can just get these sides to catch up with you i'm over here look admire what you just did i'm looking at you i haven't been able to see nothing that you have done all right so we got your mask just where we like it that's cool i'm looking at the time you guys so look i'm going to go ahead and just expedite this process right here so you want to go ahead what you saw me doing while he was talking was i just dried this up a little bit because look when you cut this it's going to shed a lot of water and it's going to be all over your cutting board right so i'm gonna go ahead and this is what i'm gonna do this is the way i do it you guys have you seen any of my lobster videos just to show you like this if you look underneath the bottom i've seen people cut these off and they do all of that i don't this is what i do i take my thumb just like this i go between the meat and the membrane up here right we just want to run this down this way i don't know if you guys can see and i move it back and forth what i'm doing is just getting it up off of the membrane and then these little feet right here these little paddles it's got a little piece of meat that you'll see when it comes out it kind of like goes inside this and that's how the lobster works so you know this underneath the bottom but if you stick your thumb in here like this this helps out you can use a spoon you can use your you know any other your fingers but i'm just doing this right now just to get it going and i'm gonna do the same thing right up here just to get it started now you want to take yourself some kitchen shears right take this you want to kind of like keep this part the bottom part of your scissors up towards the top now this is going to be key just keep it towards the top cut it and we're going to cut it all the way now look you don't want to cut you see these fins right here we just want to cut it back to this one right here this last little reel that's usually about as far as i go so that right there is good this is where you get a little tricky what we want to do is we want to open this up and you're going to hear a lot of cracking if you open it too much they're going to break you know what i mean but we're going to use this this is why so with me saying that you want to get yourself a saucepan i'm going to go ahead and just fill it up with some water right now we want to get this on the stove we want to start boiling it set this on high we want that to boil let me put this over here all right it's sounding good over there man all right so we got you gotta be inspired with that uh but that stuff lobster shell you're doing that's got me inspired i like that so this is where i get tricky man you know what you gotta take your time with this i got two of them here and i got two more in the background just in case it don't go the way we want it to go but you want to open this up just a little bit you're going to hear there's going to be a reason it's a method to this madness you know i mean you just want to kind of like get it open take your time work it over you'll start hearing it crack just a little bit that's okay because what i want to do is i want to have this open and what we're going to do after we get this meat cooked we're going to take the meat put that inside of the garlic mash and then we're gonna put it back in here we're gonna serve it inside of this lobster tail so you guys see like you see this little piece right here that broke but that's gonna be okay now run your finger underneath the bottom once you get that you can take your two fingers here once you got it open enough what we want to do is we just want to get this meat out all right so here we go looking good kinda it all comes together once you start boiling it and you get that red on the shell while he's doing that guys one tip i want to remind you of when you're resting your steak i like to rest it on the plate so you can catch all those drippings and then when you when you slice your steak you can pour those drippings right over the top of the steak that way nothing goes to waste now for me what you guys see me doing right now this is more so just for making it so to be cosmetically looking good you know all right all right so i'm gonna take this set this off to the side right here and this piece of meat let me get one bowl i'm gonna go ahead and do one more thank you whenever you want me to slice this steak you just say the word we'll do that and you know what uh once you finish i think it's probably best for bet for presentation uh purposes can we go ahead and slice her up yeah go ahead and slice it up all right so for a bone and rib eye you got your rib eye cap here which has a different grain so you want to cut that separately you always want to cut against the grain with your beef and then you have the eye or rib eye right here in the middle so what i like to do first is to remove that bone and give that to the wife because we're trying to keep her happy so bone is gone we give that to the wife then we cut that top piece off which is the ribeye cap super tender very flavorful and we're gonna slice that separately and then we just do some nice slices here the smoking and grilling with a b knife is making easy work of this steak as you can see that's perfectly cooked for my taste if you like it a little bit more well done you know you're welcome to cook it a little bit further if you like it like medium well you can cook it to about 145 degrees i like mine at about 130 135 so slice into that there we go we can reposition that bone right there just for presentation purposes don't worry the wife's giving me the eye i want to make sure that she she gets that bone and then you want to make cuts against the grain on the uh rib eye cap that's my favorite part is the ribeye cap kind of serve all that together like so there you have it nice medium rare bone-in ribeye hey one thing i could tell by listening to you though hey you know one thing for sure happy wife happy life hey man definitely that is a fact if you don't take nothing else away from this class make sure you pay attention to that hey and and the same thing it don't have to be your wife it could be husband boyfriend hey look everybody needs to be on board and everybody needs to be happy it just makes everything so much better three all right so i'm gonna show you guys something in just one second now that i got this one out i'm gonna show you the difference the first one i'll tell you you're gonna be able to see the difference right here we're just waiting for the water to come up to boil you know the boil you can see this right here look that came out intact you know look nice no breaks right that was the second one here's the first one that i did remember when i told you about opening it up you got to be careful you know i mean you can see i went too far and it kind of like broke right here but this is hey nothing to me you know what i mean because when i get through stuffing it you know what i mean uh putting the meat in there along with the the uh the mash hey i promise you it's gonna be fine you won't even be able to see that it depends on how we dress it up so we got two shells two lobster tails i see my water look like it's about to do its thing let me go ahead and get some of this cleaned up and we're going to focus on this then i'm going to put this on the plate and just you guys can imagine just think about that state or that salmon if you put together and this right here on the side with this little bit of asparagus right here this right here will be fire now all right let me get everything cleaned up hey so earlier you talked about having uh a cocktail where are we at yes sir i'm ready to get that up and running for you right now let's move all of these meats out of the way definitely gotta make me a plate but before we make a plate we gotta have a drink so let's go ahead and slide that out of the way hey so one thing i'm learning right now as a takeaway from me and you both doing this like cooking sides cooking the main meal i think next time we do it live and i'm gonna ask everybody to vote on this they can smash the seven if you guys like to see he and i take a different spin on each video i mean like whatever we're making like he can make let's just say we decided to make pancakes just using that as an example if we doing pancakes we both put our spin on that and show you that way you know why because look it's too much i i need to talk you got to talk you know what i mean and right i mean i mean what do you think about that um i mean i'm sure people would love to see that too i like that idea for sure we could do two we could do two different two uh one dish two different ways there you go that way people get a you know two recipes out of one because you might want salmon but you don't want the same blackened salmon with cajun cream sauce every single day you might want it you know a jerk salmon or uh you know tuscan salmon something like that right or that honey glaze that would be good too that's my favorite a great great choice all right where's my cutting board babe my wife is uh went from helper to bone eater she's uh no longer helping in the kitchen she's busy eating that bone so here we go terry said y'all making me hangry i'm really angry hey what up terry hashtag for me what'd it do all right so look for those you guys on instagram and youtube what i'm waiting on right now for this water to boil you know what i was just as much as in awe watching and listening excuse me let me say it the right way listening to mr make it happen because his description is just awesome uh lets me know that i need to elevate my game when i do my descriptions you know so listen to it look have me in the headline too as you cooking i can visually see it and now i sound like some of the people that leave comments on my uh video they tell me they can almost taste it that's how i feel as he was making it i'm like damn i taste it that's what we like to hear so for the cocktail real quick guys we're going to make one of my well my absolute favorite cocktails called an old-fashioned so what you need is an orange or orange peel some cherries preferably brandy cherries but we don't have those today so we're using the maraschino cherries a little simple syrup and some bitters oh and and a little bit of brown well you don't need the brown sugar if you got a simple syrup where's the there we go all right so what you want to do first is go down with one cherry in your glass and we're going to muddle that cherry along with that orange peel so peel your little piece of orange there we go throw that down in there with that cherry toss in a dash of two of those bitters super simple cocktail one of the most original cocktails out there especially if you like bourbon you definitely want to give this a try we're gonna muddle that together to release all of those flavors right and then we're going in with about a half ounce of simple syrup rosemary this is sweeten things up a touch and then where's my bourbon you going with two and a half you can bring me that two and a half ounces of bourbon hand me a big rock out of there movie please i'll leave it up not that one this was good get a good uh spin around you want to mix it in there nicely and get you some big ice cubes if you have them if not just fill it up with ice two uh two of these nice ice cubes and what you want to do is you want to mix it until the ice starts to melt because you want to dilute this uh this liquid just a little bit so that ice should melt in the drink a bit it's kind of loud but we go spin that around i'm gonna hit it with another half ounce or so of bourbon hey matt can you take a pause right there for a sec yes sir okay so what i want to do is i want to talk about i got my my pot that's boiling right and what i'm gonna do i guess once you know once it comes up to a boil what you want to do is just drop your tails in there and you just want to watch them you just want them to get the bright red that we all know when we go to the lot you know go to the uh to the seafood you know restaurant and go but before i do that i'm gonna go ahead and just put a little a little bit that's a little bit more than a tablespoon that's about that's about right that's a little bit more than a tablespoon of butter here we just want to melt that and i just want to show you guys this right here look this is that scallion i just told mitchy to get me either scallion it could have been garlic you know what i mean but then i thought about this rosemary infused look at that right there by branch and vine hey these infused olive oils are amazing i'm just gonna put a little bit in here like this that's good right there we just want about a tablespoon all right we're just gonna melt that all right go ahead matt yes sir all right so to finish that off you want to take one more orange peel just go around the brim as you guys saw me do and then you add in that last cherry for garnish and you have yourselves an old fashioned nice and simple just a few ingredients but that my friends is my favorite cocktail so if you see me out in the street buy me one of these will be besties that is the one right there old-fashioned order it next time you go out if we you know obviously that's probably not a good time to say that because we can't really go out right now but if when things get back to normal that's why we're showing you how to make it at home i guess there we go while he's taking a break and doing that look i'm gonna go ahead and take the lobster tail you know what i mean it's the lobster meat we're gonna go ahead and just add this in here like that bring this up to a medium high excuse me a medium [Music] now you guys see them see what color they are i'm gonna drop them in the water i'm gonna do one at a time i'm had to take a bite of this salmon i can't wait much longer give you guys a little there we go now i know this is a new season for you guys this is what i started my channel on this season is really out of like maryland you know what i mean uh on that east coast this is that jl jl number two just give it a little flavor just like you see here you know what i mean we're just gonna move this around get it to cook you see how it starts to curl up like that that's what we want even a little steam from the heat on here that'll help it you know try to help it cook you can move this around it'll get a little bit of the flavor from the butter and that last little bit of seasoning we just put in there just gonna sprinkle just a little bit on here just like this you guys could have put anything on here i could have used creo kit garlic butter anything that jail was good stuff i tried it based on your recommendation i told you it's fine my neck of the woods we use a lot of old bay but that stuff is just as good if not better right right right look i i you know i don't take nothing away from old bay you know oh they've been around they didn't earn these stripes but i will tell you this look at that right here i give it a strong push you know shout out to all my my east coast folks i see some people in the chat talking about maryland virginia dc shout out to you guys they helped me elevate my seafood game oh yeah all right you guys look i'm gonna pull this out of here because it's nice and hot look at the color you can see it wasn't in there that long but you guys can see that look this is what we want so we'll get it back up to the wall and i'm gonna drop the other one i'm gonna put this in my sink and let it cool once the other one starts then we'll put that in there now i'm just opening this up like this i could have cut these down into bites you know did that it's up to you how you want to do it i'm not trying to do nothing fancy i'm really trying to like just hurry up and get to the end of it because if i was making this it doesn't require a whole lot this right here yeah we're getting close [Music] now a lot of times you know when you guys ask us about like cooking and cook times uh the more and more you cook the more and more you just start learning the time as far as by sight and by feel you know i mean i can just feel it this is lobster we don't want it to be too runny i mean excuse me too rubbery so we're almost there what i'm doing is i just open it up i can feel the way it like bends you know what i mean and how it wants to tear like right there that's telling me this is probably about 30 seconds away this piece right here i'm gonna put this more sort towards the center because this one right here this is you know induction top so just move this around like that i'm gonna go ahead and remove it from the heat right now and we'll just let it sit in there just for a half second by time i get this next doctor tail in here and get it uh get it in this water i'll take those out oh yeah with the seasoning the butter the rosemary you know that garlic infused with that rosemary olive oil fire i got to give me some of that olive oil oh man it's a mustard sounds good we got any we didn't have any mint do we oh when you start talking about mint i mean you're talking about a presentation i was thinking about doing another cocktail but i don't think i have everything i need for the moscow mule all right someone said that's me with the paper plates i feel his soul right now uh hey i'm keeping it real you know what i mean uh i got some people go all out the way break out all of them dishes and all that but check this out when this live is over with you know who got to wash these dishes that's me and matt you know what i mean so anytime i go ahead and use one of these look paper plates ding ding ding always a good move yes sir and this one is doing awesome probably won't use this one you know what i mean just for the presentation we'll just go ahead i just wanted to show it you know what i mean what i'm doing letting it drip i'll put this one in there you can see it doesn't take long another pro tip ladies and gentlemen this is all about cooking in the kitchen if you run some dishwasher dish water in the very beginning and you wash your dishes as you go it will not feel like a chore when it comes time you know when you're finished with your meal that's normally the way absolutely you know what i mean uh this right here because i was running late you know trying to get this live started you know that's why you know it's like this one normally i got water i'm washing everything as i go you know what i mean so usually when my dinner is ready my dishes are done except for the dishes that we used to eat off of that's a smart move man when me and my wife first got together i used to you know try to cook for her to impress her and i used to hit the kitchen like a hurricane and then the first lesson she taught me was to clean as you go so i've learned that the hard way right but that's a great piece of advice right there speaking of let me clean up a little bit now see if i can win me a little few brownie points where i can get them right okay so look there's no method to this madness right here what i'm doing is cutting some bites then when i'm done with this i'm gonna sprinkle it with just a little i think i got some i didn't say this in the description but usually when i use seafood which you guys are gonna see me doing a few different things and this is something readily available no matter where what part of the country you live in you can go ahead and get yourself some pink sea salt that or you know what they got pink sea and they got that pink himalaya either one of them or great i like everything to be on the sea salt you know tip though you know what i mean uh so what i'm doing now is just cutting me some bites and i'm gonna tell you what i'm getting ready to do you guys want to see it right now you know what i mean i'm gonna go ahead and sprinkle just a little bit on here like that oh gotta clean my hands we're almost done i was gonna do a seafood uh baked potato but this is running a little bit long i apologize for not being totally ready but i can promise you this from the people that's behind this camera they would never ever let me schedule a live and two lives in the same day never again i think you're doing a great job man you got two lives out of the way it's a productive sunday hey you know what here's my reward you see this right here let me get this one for the instagram people look at that right here that's a nice bite look at that you know what would be cool is if i took these and uh put a little ooh we deep fry these bites this would have been fire and some kind of cajun sauce oh yeah sorry y'all i didn't mean to do that gotta have a snack on the job every once in a while we gotta eat too you better trouble hey the way i was told that's called chef's choice chef privilege yep you got it we're about five minutes away matt i know you out there i ain't got nowhere to be man i can hear you and your fam now like hey make sure dude got his stuff together it's all good it's worth it in the end that's all that matters that's all it matters all right i'm gonna bring this back into play this has been warm like unbelievable if i wanted something to stay warm i wouldn't do it all right so now i'm gonna go ahead and put some of this in here oh man a jail got a nice little bite to it too there's so many seasonings you guys can use you know what i mean i'm gonna go ahead and go with this little green onion top you know just to put a little color inside of here just like this you know what i mean i'm still using i'm still using my uh my fork because when you do your mashed potatoes and they ain't just right ah yeah hey look i wanted to show you guys this too look we had bread but just to give you an idea oh i don't even want to open it now all than what i use but you guys can see it i was gonna make some garlic bread but i got it i got it for the next time go ahead hit it with a little bit more of this i don't know man looking good looking good that right there hey you know what maybe i should have made all the lines but you know what i didn't want to overpower it with the lobster in there you know what i mean it's just supposed to be just something to give you a little bite but the main focus is on actually what you made you know i got a rule in my house that you can never have too much lobster hey we got it just got to go down hey so i go to costco today they running the sale right now on uh they run the sale on that crab i got crab in here and i just spent like uh 200 on some nice crab legs maybe we should do a little seafood so this was kind of seafood segment we got a lot of seafood tonight i'll go back and read through the comments and see what everybody wants us to cook for the next one we'll plan it out all right the people in the comments are asking about us doing a little travel when the world opens back up and uh and see if we can do a pop-up here and then hey that's automatic go ahead i'll let you talk about that i just think i just think man if when we come out if we can work from texas and work your way you know what i mean i think that's a great idea got a lot of supporters in texas shout out to texas shout out to atlanta new york north carolina virginia obviously i mean there's a lot of big cities that you know people will probably like to uh to taste the bite or two of the stuff that we've been making on youtube oh yeah we're working on it behind the scenes guys we'll announce something when you know obviously we got a little ways to go to get back to back to normal but uh that's definitely something that we're trying to make happen okay now so this part i'm gonna go ahead let me give you a spoon and this right here is just about the presentation right it's just about getting your mashed potato in here right so let me see if we can get everybody closer oh we lost matt on that one man what's that i'm here i lost you on instagram just let you know can you get that a little culture put that phone call let me see what happened come on oh i see hold on let me see let me show you something again i got it hold on one second all right we got so much traffic coming to my phone and it froze up [Laughter] all right so really don't have no no way to do this no way to like i mean i don't have a method but main thing is you want to go ahead and get yourself you can see it's got some lobster right there you can see some of that green onion top you know what i mean so look we're just gonna put this in here might get a little messy on your hand or whatever but it's okay now remember look this is just going over the top you know so that you can serve something you know doing something special we all been eating what we've been eating this whole entire quarantine time you know we all getting tired you know i've eaten that so now it's time to hey you can't always go out with everything closing the way it is look at this right here let's get some of this loft you want to see you're gonna want some of that on the top i just sent you a request on instagram if you get a minute but if not it's no i'll get to it in just one second i'm gonna go ahead and take it get it like this that's looking good damn divine or two that's a nice cutting board too thank you this guy like super quiet in here you know what i mean it's a it's a master at work right now we're paying attention now that my friends is a lobster mashed potato right there that looks good you will see that on somebody's menu real soon hey i got one for you how about our menu i lost the thread there can you phrase it another way oh did you guys hear that i'm still not getting that careful if you don't mind hearing about something else entirely try what's up that's a pricey one right there that's like a valentine's day dinner right there almost here ladies make sure y'all take your man out and treat him to a nice meal like this if he cleans as he goes in the kitchen he deserves it yeah he deserves right and then when you come to the lobster tail all you guys got to do is just like open it up i wasn't able to get you know because of the time restraint you know what i mean uh you got to use a napkin if anything gets over you know on here uh but i wasn't able to get to that seafood you know baked potato not without overstepping you know matt but i hope you guys can just see you guys do whatever you do follow both he and i you could tag us if you make any of this we would love to see how you do it you know what i mean because i've learned a lot just from my uh followers you know so looking good i hope so yeah guys make sure you tag us anytime you recreate anything from our channels all of that engagement as you guys probably know really helps you know with the algorithms on instagram and youtube our goal ultimately is to get in front of as many people as possible and teach them recipes and you know easy spins on on stuff that you know people think is a little bit more difficult than it actually is and each and every time you like give a thumbs up comment share all of that is is helping us uh you know get in front of more people and uh obviously we really appreciate that so you know we just want to help you guys with some of these recipes when you recreate them make sure you tag us because i love seeing it it's you know one of the most uh this is one of the things that i like the most about doing this is seeing people recreate the dishes and the feedback that they give about the family enjoying them and all of that that makes it worthwhile to me oh man my man a b hit it with a spin i like that move that looks good all right i just accepted you know your request there we go there we go hey you guys look i am sorry that it took so long you know what i mean but hey at least we got it out i'm ready to eat this asparagus though hey you know what so let me lift it up and show everybody on instagram you know what i mean uh this is it right here cool little presentation doesn't take a lot it seemed like i did a lot and it took a long time but it doesn't when you're not filming or you know what i mean i'm trying to work with somebody else this is the way it is but i probably need to work on my present tape you know work on my speed stuff like that maybe i better stick to the videos man oh man i think it came out good man i appreciate the opportunity to hang out with you and cook i hope you guys enjoyed it as much as i did i'd love to do it again with you anytime oh hold on we about to wrap it up in just one second let me just get this camera back in here like that you can flip it up all right you need to see where i'm at get it all the way up on me and hey so check it out it's been a pleasure i'm sure i'm gonna go back and rewatch this myself so i can learn a little bit from it you know what i mean uh take a look at uh the comments you know get some feedback from you guys see what you guys want to see i promise you with each live that he and i do no matter if it's alive it's a video together or we write standing side by side in the same kitchen i just want to let you know hey folks that's fitting to happen hey instagram that's getting ready to happen you know what i mean so sir let the country open up you know what i mean we can put some more miles on it and we'll go from there hey so i'm gonna go ahead and turn it over to him if you guys are not subscribed to mr make it happen go by take a look at his channel hey what he got to offer is awesome you know i mean uh i still want to say it like this i know hey i wouldn't be myself matt if i didn't say this i just made a cheesecake i mean i made a peach collar and it did kind of good right but it was just it's a piece car it's good i can't take nothing away from it but i saw what you did with that uh peach cobbler cheesecake so uh all i can tell you man your day is his number man i'm coming for you you know what i mean a little friendly a little friendly get down you know what i'm saying let's do it i like that yeah hey go ahead say what you want to say hey it was a pleasure bro working with you i'll hit you once this live is over with uh instagram i just want to say hey thank you guys this is my first live on instagram hey ain't never done it and uh you know what to be honest with you this is all mr make it happen he helped me uh with all of this told me how to do it and after this you know now i can hit the ground running you know what i mean so we're moving go ahead go ahead man it's all yours cool man i just want to thank you again for the opportunity to hang out with you on this beautiful sunday evening cook some delicious food hope you guys enjoyed the recipe uh we did you know blackened salmon we did a bone in ribeye a b killed it with the lobster mash uh hope you guys really enjoyed it um if you do you know please leave a comment let us know what you want to see us cook next because like a b said we're planning on doing some of these where we're in the same kitchen together uh maybe travel around a little bit do a pop-up shop here and there let you guys you know taste some of this delicious food um you know if you have a second please make sure you you know leave a comment give us a thumbs up stop by my channel type in mr make it happen in the uh in the search bar or just you know check the tag out there in the comments make sure you subscribe to the channel i'm getting real close to 100 000 subscribers which is a huge milestone for me i'm trying to catch up with my guy a b who's getting close to a million so if you're from my channel please make sure you subscribe to his as well because he does a lot of dope recipes also um and you know like i said i appreciate you for the opportunity i look forward to you know doing more of these with hey that's what's up man hey well said and with that being said maybe i'll pick up this right here and just drop it and walk off hey no sir i'm going to eat this hey so without being here guys hey thank you instagram youtube you know what's something that don't nobody ever say matt is uh hey i'm i'm grateful for you too you know what thank you to youtube for providing us with a platform that we can reach so many people though you know what i mean we reaching people all over the country all over the globe you know and i just want to say hey thank you to them too hey so for me i'm not gonna over target i'ma let you end it and when you do i'ma hit end stream but for me i'm out of here y'all peace all right you guys have a safe and happy holidays if i don't see you or you don't see me uh merry christmas happy holidays and i hope you guys uh you know stay safe get some time to relax and thanks for hanging out with us this sunday we'll see you next time that's right i'm gonna eat this though you

Channel: Smokin' & Grillin' wit AB

Views: 168,386

Rating: 4.9119563 out of 5

Keywords: Cookin wit AB, Smokin and Grillin wit AB, live cooking class, mr make it happen, food, recipe, garlic mashed potatoes, garlic lobster mashed potatoes, salmon, cook with us, live cooking, dinner recipes, recipes

Id: 8Lpy2-tCfgE

Length: 84min 20sec (5060 seconds)

Published: Sun Dec 20 2020