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Tuffy Stone
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Добавлен 29 дек 2011
Native Virginian, Tuffy Stone, is a Six-time World Barbecue Champion pitmaster (most recently at Memphis in May 2019), an author (Cool Smoke -The Art of Great Barbecue), a former Marine, a French-trained chef, and an occasional reality television star. Dubbed the “Professor,” Tuffy’s legendary precision and obsession with the science of smoke make him one of the most influential people in barbecue.
As a result of his continued success on the barbecue competition circuit with his Cool Smoke Barbecue team and his extensive knowledge of all things barbecue, Tuffy was selected to join Destination America’s show BBQ Pitmasters as a judge and co-host.
Tuffy’s life in barbecue continues to take him all over the world, including Kuwait, where he had the pleasure of cooking for the troops. Also, New Zealand and Austrailia where he taught his Cool Smoke Barbecue classes at Meatstock. Most recently, Tuffy traveled to Brazil to teach a BBQ masterclass to a large group of passionate Portuguese sp
As a result of his continued success on the barbecue competition circuit with his Cool Smoke Barbecue team and his extensive knowledge of all things barbecue, Tuffy was selected to join Destination America’s show BBQ Pitmasters as a judge and co-host.
Tuffy’s life in barbecue continues to take him all over the world, including Kuwait, where he had the pleasure of cooking for the troops. Also, New Zealand and Austrailia where he taught his Cool Smoke Barbecue classes at Meatstock. Most recently, Tuffy traveled to Brazil to teach a BBQ masterclass to a large group of passionate Portuguese sp
The secret to the perfect steak? I Tuffy Stone
We get a steak masterclass from Daniel Lee from Bark & Crust, one of São Paulo's most acclaimed dining destinations.
Просмотров: 4 321
Видео
Brazil Beef Tour I Tuffy Stone Pitmaster
Просмотров 5 тыс.2 месяца назад
We tour a Beef breeding facility and learn some of the more popular cuts in Brazil. We meet Master Butchers and cook some popular Brazilian cuts and recipes with our good friend Adriano.
YETI Colab Dinner with TUFFY STONE + FKABAM
Просмотров 2,4 тыс.8 месяцев назад
My first time in London thanks to YETI and we had a great opportunity to partner up with Lee and his team at the restaurant formally known as Black Axe Mangal. FAKBAM is small but what they lack in space they make up for in flavor and atmosphere. The music is loud, and the food is bold and daring. We had a great time giving the menu an American Barbecue-inspired twist. A big thanks to everyone ...
Empanadas cooked in a live fire oven
Просмотров 3 тыс.8 месяцев назад
We're back in Brazil with live fire pitmaster Marcos Livi. During our stay, we had an amazing lunch by the lake. One of the dishes being served was traditional Argentinian empanadas and we asked Livi to show us the recipe and process.
What we cooked at Meatopia?!
Просмотров 4,1 тыс.9 месяцев назад
This year at Meatopia in London I shared a cooking area with my good friends the Johans from Holy Smoke in Sweden. We both cooked on their huge Mill Scale smoker and finished our dishes on a Yakitori Grill. We served close to 1,000 dishes each day over 3 huge days. I cooked a favourite dish of mine, smoked tri-tip with a celery seed rub and crispy bacon brown butter. Meatopia is an annual food ...
Meatopia with Tuffy Stone
Просмотров 3,6 тыс.9 месяцев назад
Meatopia takes place each year at the hallowed London location of the Tobacco Docks. Each day 30-40 chefs cook unique signature dishes using fire. Thanks to YETI, this was my first time in London and exploring Meatopia, which is celebrating 10 years. We met some great people, explored the festival and tried some amazing dishes. In the next video, we filmed a much deeper dive into what we cooked...
Huge Steakhouse and Barbecue Restaurant in Brazil - Fazenda Churrascada
Просмотров 3,9 тыс.10 месяцев назад
Not only is Churrascada one of the best barbecue festivals in the world, but it also has an amazing restaurant with its own Butcher Shop! We take a look around, try some of the dishes and tell you what we think.
Freestyle BBQ Championship - A new take on Competition Barbecue
Просмотров 11 тыс.10 месяцев назад
We're in the UK for the British Freestyle BBQ Championships. When they say freestyle, they mean it too. All dishes must be cooked using fire and must fit on a platter that one person can carry. Other than that the format allows the pitmasters a lot of creative freedom to present their dishes in new and exciting ways.
Can the British Barbecue? Smoke & Fire Festival
Просмотров 17 тыс.11 месяцев назад
Tuffy Stone, 6x World Barbecue Champion travels to England to visit the Smoke & Fire Festival and find out what is happening with Barbecue in the UK.
Low and Slow Barbecue and unbelievable Steak in Brazil I Tuffy Stone
Просмотров 4,4 тыс.11 месяцев назад
Join us as we eat at one of Brazil's best Barbecue restaurants, Bark n' Crust. American-style barbecue is relatively new in Brazil, but Daniel Lee has been at the forefront of bringing low and slow to Brazil. And it's not just about the Barbecue, they also have amazing sides and steaks. If you're a travel-loving foodie, put this place on your bucket list.
The Live Fire Barbecue Pitmaster you need to meet! I Tuffy Stone
Просмотров 23 тыс.Год назад
Meet Chef Marcos Livi, one of the greatest live-fire chefs that I have met. Livi’s approach to live fire cooking is magical. It's like going to the theatre. His imagination has no bounds and he often cooks in ways that defy logic. While we don’t speak the same language we have a connection with food and fire that is special.
Unreal Barbecue Festival in Brazil I Churrascada I Tuffy Stone
Просмотров 17 тыс.Год назад
6x world barbecue champion Tuffy Stone is in Sao Paulo, Brazil for Churrascada. One of the greatest barbecue festivals in the world. Chefs from all over Brazil and the world gather together in a gastronomic wonderland with everything cooked over fire. 0:00 - Churrascada 1:22 - What is Churrascada? 3:18 - The Entrance 4:36 - Marcos Livi 6:26 - There is only one Churrascada 7:02 - Paulo Yoller I ...
Tender and Juicy Grilled BBQ Chicken Wings I Tuffy Stone
Просмотров 34 тыс.Год назад
I haven't met a chicken wing I didn't like. Grilled, fried or smoked, I love them all. These wings are my easy go-to recipe for the grill. While the brine adds an extra step to the process, I think it's well worth it. You can find my brine recipe here ruclips.net/video/2tPdTcgrw3g/видео.html&t
Skillet Fried Chicken with Sausage Gravy I Tuffy Stone
Просмотров 17 тыс.Год назад
Skillet Fried Chicken with Sausage Gravy I Tuffy Stone
Jalapeño Apricot Spatchcock Chicken I Tuffy Stone
Просмотров 17 тыс.Год назад
Jalapeño Apricot Spatchcock Chicken I Tuffy Stone
BBQ Grilled Corn I Quick Sides I Tuffy Stone
Просмотров 9 тыс.Год назад
BBQ Grilled Corn I Quick Sides I Tuffy Stone
Master Fire & Smoke for better Barbecue
Просмотров 217 тыс.Год назад
Master Fire & Smoke for better Barbecue
My Barbecue Trophies are going I Tuffy Stone
Просмотров 6 тыс.Год назад
My Barbecue Trophies are going I Tuffy Stone
Pineapple Hot Dish Dessert I Tuffy Stone
Просмотров 4,8 тыс.Год назад
Pineapple Hot Dish Dessert I Tuffy Stone
Steak Perfection: Crispy Bacon, Brown Butter, and Balsamic Drizzle Magic I Tuffy Stone
Просмотров 10 тыс.Год назад
Steak Perfection: Crispy Bacon, Brown Butter, and Balsamic Drizzle Magic I Tuffy Stone
Embrace Cool Weather with Flavorful Smoked Pork Chili I Tuffy Stone
Просмотров 6 тыс.Год назад
Embrace Cool Weather with Flavorful Smoked Pork Chili I Tuffy Stone
Grilled to Perfection: Char-Grilled Wings, Finished with Creamy White BBQ Sauce I Tuffy Stone
Просмотров 13 тыс.Год назад
Grilled to Perfection: Char-Grilled Wings, Finished with Creamy White BBQ Sauce I Tuffy Stone
15 Years of Brine Perfection: Juicy Chicken with Our Time-Tested Brine Recipe I Tuffy Stone
Просмотров 48 тыс.Год назад
15 Years of Brine Perfection: Juicy Chicken with Our Time-Tested Brine Recipe I Tuffy Stone
absolutely ridiculous. I now must go to Brazil!
Dope video brother
Did u ever blend all that stuff fine and try to get more flavor out of it ? I think I’ll try that recipe just blend it
blending it up should help
I would like to know who you bout the smoker from I’m in NC
Thank you for this video! Your time invested is appreciated ! 👍
Great explanation and walkthrough! Thank you for the video. New subscriber!
Are u using a 22” or 18” WSM here?
Was the music a side dish? Because it's really corny 😂
I built a log cabin style fire for everyone to sit around the campfire and gradually everyone noticed they didn’t have to move with the wind because the smoke was so clean and they loved it thank you. Can’t wait to apply that method to a cooking session. 🔥👍🏻😌
What song is that in the intro?
Does anyone know the name of the song that plays during his video at 5.33 minutes?
Max Apollo, Don't Run Away
Not a ton of sugar? Americans wont like it 😅
That's some sage wisdom, brotha. Thank you.
bruh that shit look good mane
I got lucky today at the market. Straight bones, fresh pack . Iv made many racks but my wife said these were her favorite. Freshness is king .
Brisket looks drier than a cinderblock.
Its about time show Tennessee! Texas aint the best we are! Greetings from Covington Tenn by way of Chicago. Here we go! Volunteers! Gods Blessings 🙏
Thanks Tuffy!
Isn't that much salt crazy unhealthya nd causes high blood pressure???
No. Salt has been deliberately villified by several industries whose very existence depends on keeping us all chronically ill. Salt is one of the most essential things we all need for good health. We need to eat more of it, not less.
@@NarsilRenewed Not if you use the salt he's using he's using processed kosher or table salt which is the worst, the best is himalayan or celtic
@@masteryskill5678 I do not even consider the so-called "table salt" as actual salt, I haven't used it in longer than I can remember. Don't know anything about the kosher salt since I only ever use the Himalayan or sea salts. Didn't even occur to me to have to clarify this, didn't think anyone would be still using those other "salts"
@@NarsilRenewed Well that's what he uses and the chefs use is table salt basically just fyi
Awesome! Ill be doing this soon!
Everything looks so good! This born and bred Texan would love it! 🍺🍺I'd have gone all 3 days.
I need to know. A myron mixon or a jambo?
This guy just gave us a lifetime and generational info on fire building for bbq in less than 30 mins 😮😂😂😂😂😂 my great grandkids will be doing their fires this way.... I am dead serious!!!! I will pass this info on to my kids and my kids kids....
This guy is the greatest.. I could a listen or talk bbq, wood and fire with this guy all day😂 !!!!! Love his passion and his ability to really explain step for step what you have to pay attention to... The details and importance of a healthy 🔥.... Thanks for the info and the visible knowledge!
*Competition-competition -competition = "Narcissum"*
Here’s the problem. It’s a lot easier to have good fire management when you’re using kiln dried splits which runs about $500+ for a cord. I spent a couple of hundred bucks to ship a couple of small boxes of kiln dried post oak and it works like a charm, but when I use the cherry wood that I’ve been drying for years it still has a tendency to smoke too much. Such is the smoking life here in the Pacific Northwest.
Great video. I learned more from your one video than all the others I have watched. I am very new to this and I have a much better understanding of the fire and smoke Thank you.
What’s a good beer brine for smoking pork ribs?
Probably.....check that.... definitely the best, most informative and educational, concise instruction I have ever recieved. You sir, are the real deal
whos gunna start the million hour brisket? someone dumb that needs a videio this is your idea. 114 years from now is your perfectly cooked brisket join the crowd of stupid people.
Great job where do you tell your classes can I get more info thanks for sharing
Hey there Tuffy! I have a quick question if you have a smaller size brisket, is the smoking time shorter?
Where can a person find the dates for the 2025 Churrasco?
Wow! Thank you so so much learning so much! Great stuff. Your awesome 🤩 ❤😊
Do you wrap it, after you rub it and put it in the fridge, or do you do that uncovered?
Fantastic teacher. I really miss you on the best entertainment on any channel." BARBEQUE PIT MASTER". Every time I watched it i learned more and more. I've recently purchased a large gravity feed, and no matter what, a stick burner is still the way to go. I'm the proud original owner of your cook book. Most of all, thank you for your help in making me a better barbeque cook. GOD bless you and your wonderful family.
Great clear, simple vid man!! im tryna be like you!! lol
Great video
That, sir, was excellent. What a birthday party. Thank you for sharing what you know. I’m most grateful.
Today is the day, Mr. Stone! More in four hours…
How long do you let your chicken stay in the brine?
I’ve been cooking over charcoal for thirty years-all of it self taught. Until I could come here and see what others were up to. I’ve cooked lots of ribs and made lots of mistakes. (I do make my own rubs and my own bourbon bbq sauce, and they’re pretty good!) I watched this not because I want to compete, but because I was curious about his procedure. I’d never heard of you until today, Mr. Stone, but you are an excellent teacher. Truly. I can’t wait to try your procedure and make some people faint with delight. Thank you, sir.
Tuffy, I’ve been a fan since I saw you on BBQ pitmasters long ago you, Myron, Johnny and everyone else inspired me to get into bbq I’m proud to say I’ve perfected the Brisket!! Thank you for all you ve taught me!!!
Tuffy, you are a natural teacher, you are humble and you want to show others how to be as successful as you are today! What a true gentleman and the ultimate class act in a world where EGO's can sometime take over! Thank you sir again for your contributions to your craft!
A place where the bigger you are the sexier you are!!
Can you cook on the smoky mountain do put water in the water pan?
Yes!
Mr. Stone I have been following you for a year now. Love your videos and appreciate your tutorials especially on fire management. Waiting for the beef ribs video. I hope you make a video on beef ribs soon.
Came back from Memphis a few days ago. Hell, every rib i got was a baby and not a spare. I'm doing this at some point.
Great lighting and sound, of course I knew the content would be killer too. Love watching good content that's done well. Top notch production.