Rafi Fronzaglia

#ad Savory Sundae!! Scoops of mac n cheese, sweet buffalo chicken, Flip Whip blue cheese/ranch, with spicy candied bacon, hot honey, and chives. Doesn't get much better than that. Find it in the Dairy Dips Section at select Walmart stores!! flipwhipdips #flipwhipdip #walmartfinds #food #macncheese #reels #reelsviral #reelsfb #reelsusa #foryou #foryou #foryoupage #viral #viralpage #funnyvedio #usa #fyp #fy #foryou #foryourpage #fypツ

Brisket tacos on my brand new Z grills 1102B!! Thanks again zgrills for sending me this beast of a pellet grill. My favorite feature is definitely the WiFi connectivity. The fact that I can adjust the grill temp and read the meat temperature from anywhere is insanely convenient. When cooking throughout the night like this it’s super nice to not have to get up from your bed to check the meat temp every 30 minutes or so. Use discount code “Rafi” to receive 5% your pellet grill! Click the link in my bio to check out their wide variety of pellet grills Here’s the recipe: NOTE: every brisket is a bit different so I’m just going to tell you how I made THIS brisket. For the best brisket recipes & tips I suggest jeremy_yoder and chudsbbq on YouTube. -Also, the brisket I bought unfortunately had most of the point muscle cut off (despite being labeled as a whole brisket). I didn’t look hard enough at the brisket before buying it so that was my mistake. Brisket: -trim brisket (again see suggestions above for tips) -season with favorite seasoning blend. I used salt, pepper, lawrys, and garlic powder. -place on Z grills smoker on super smoke setting (160F) for 3-4 hours -bump up temperature to 225F, until brisket internal temp reads more than 175F -wrap brisket in butcher paper, and place back on smoker at 250F until internal temp reads about 205F. -remove from smoker and place in oven at 145F. -optionally, rest brisket back on the grill on the keep warm setting -rest for at least 4 hours. I rested 10 hours, it keeps getting better with time. For the slaw: -combine and mix the following ingredients -1/3 cup Mayo -1/3 cup buttermilk -2 tbsp red wine vinegar -1 clove garlic, grated -1/2 lime juice -1 tbsp mikes hot honey -1/2 head cabbage, sliced thin -2 carrots, grated -1/3 cup chopped cilantro -1 pickle, finely diced -1 poblano, charred, sliced thin For the sauce: -combine and blend the following ingredients -1/2 cup sour cream -1/2 large avocado -2 tbsp Mayo -small

You putting hot honey on pizza?? Follow echleb focaccia recipe on YouTube! Just add the sauce and toppings before you bake. Sauce Recipe: -add 1/2 diced onion to skillet on med heat until softened. -add minced garlic for 30 seconds -add 1/2 can tomato paste -sauté on med heat for a couple minutes until a fond begins to form on the pan -deglaze with vodka -reduce until thick paste again -add heavy cream and stir -salt & pepper to taste -Add sauce to focaccia just before baking -top with low moisture part skim mozzarella. U can use fresh like I did but I think it was a bit too watery. -add pepperoni or whatever toppings u want #pizza #foodrecipe #vodkasauce #focaccia #pepperoni #foodvideo #asmr #crunchy #focacciapizza #vodkapie #food #reels #reelsviral #reelsfb #reelsusa #foryou #foryou #foryoupage #viral #viralpage #funnyvedio #usa #fyp #fy #foryou #foryourpage #fypツ

Who’s coming to the next BBQ? I’ve been wanting to be able to host BBQs for years and now I can thanks to zgrills. Get yourself a grill, invite all your friends over, and make some damn good BBQ. I promise it’s a good time. Click the link in my bio to get a discount on your grill. Here’s some tips for making brisket! -trim your brisket! At first it may feel uncomfortable trimming so much off your brisket but I promise it’s worth it. Make sausage or burgers with the trimmings. The more round and “aerodynamic” your brisket is, the less it will dry out and the more juicy “product” you will have to eat. -go heavy on the pepper. Use tons of coarse ground black pepper in the rub. It’s not a bad choice to season your brisket with salt first, to control the saltiness. Then add the pepper second, rather than mixing the two prior. -take it slow. Don’t rush the process. On a pellet grill, start the cook at like 200 deg. -Wrap your brisket ONLY when the fat has rendered a significant amount. Wait until the fat is soft on top to wrap the thing and finish the cook. This part only speeds up the cook so don’t start it unless you have good fat render already. Nobody wants to eat chunks of fat. The brisket in this video was only wrapped for 45 minutes. -LET IT REST. Most important step here in my opinion. Once you take it off the grill, rest it in the oven as low as it can go. Mine is 170, but you can adjust the settings to offset the temperature minus 35deg, making the true temp 145 deg. Google how to offset oven temperature with control panel. Let it rest for like 6+ hours if you can. -don’t slice into a hot brisket! If it’s too hot for you to cut, don’t slice into it. It will dry out too quickly. Let it cool down to a good eating temp ~140F before you slice into it. You could do everything right, and then still end up with dry brisket because you didn’t let it cook enough. #food #cooking #BBQ #zgrills #cookout #brisket #PulledPork

My favorite way to cook steak! Throwing in the hickory chunks while you reverse sear adds the perfect amount of smoke before searing. It’s important to use a ThermoPro Lightning instant read thermometer to make sure your steak is cooked to your preferred level of doneness, every time! Click the link in my bio to find the link & discount code! I genuinely believe that an instant read thermometer is the most important tool to consistently cook perfect steaks every time. If you’re not a restaurant cook, handling many steaks very often, it’s pretty difficult to gauge how done your steak is. So for the home cook, an instant read thermometer is the best way to be SURE your steak is to your liking! thermopro.tiktok #thermopro #lightning #steak #steakrecipe #smokedmeat #perfectsteak #ribeye #food #foodrecipe

Turning these into a series! Comment some crazy ideas for me to make down the road! Recipe: -begin by seasoning bone-in beef short ribs with salt & pepper(or substitute chuck roast) -sear all sides in a pan then set aside -in the same pan add very rough chopped onion, carrot, celery, and garlic. Sauté for a few minutes until lightly softened. -add half tube of tomato paste and stir in & sauté a few more minutes -add half bottle of red wine and scrape fond off bottom of pot/pan -add back short ribs, then fill with beef stock until only 1/4 of the short ribs are above the liquid -toss in a bundle of thyme & a few bay leaves, then cover loosely with lid. Place in the oven at 350 until meat is tender (about 2.5-3 hours) -once tender, remove meat and shred it -strain braising liquid, then reduce on high heat until thick. Add butter and stir in. Salt to taste -in a new pan, sauté diced shallot until translucent. Add 1/3 cup Arborio rice and stir on high until toasted. -add 1 cup white wine and reduce until thick. -one ladle at a time, add hot beef stock to the risotto, reducing the liquid each time before adding the next ladle. Stir often. -once rice is cooked through, add butter and lots of parmigiano reggiano. Then add shredded beef and reduced braising liquid. Taste and adjust salt. -spread in baking sheet and add to fridge until completely cooled. -for sauce, mix together 1 part Mayo, 2 parts sour cream, 1 part buttermilk. chopped parsley, dill, chives & chopped garlic. Add salt & pepper to taste. Then add horseradish cream to taste.(I meant to add Worcestershire to mine but forgot. I think it’d be a good addition) -once risotto is cold, add 8 oz grated mozzarella and form into sticks. -bread each stick by coating in flour, then egg, then seasoned Italian bread crumbs. -deep fry at 350 until golden brown #food #recipe #risotto #risottomozzarellasticks #mozzarellasticks #mozzarella #beef #foodrecipe #fried #cheese #ranch #hoeseradish #arancini #parmigiano

Waiting for the “It’s just arancini” top comment. Recipe below. I feel like if I called them arancini I’d get scrutinized, and if I don’t call them arancini I’d still get scrutinized. Y’all can settle the debate in the comments. -for the vodka sauce, start by cooking ground Italian sausage until golden brown and crispy. -remove the sausage and keep the fat in the pan. Add diced onion and sauté until softened. -add tomato paste and cook until fond has developed on the pan. (~2 minutes) -carefully pour in vodka to deglaze. Cook out alcohol or flambé if you want. -add in cream and reduce until thickened. Salt to taste. -for risotto, begin by sautéing onion until translucent, then add Arborio rice. Stir often until toasted. -add dry white wine and reduce until thickened. -then, one ladle at a time, add hot chicken stock to the rice. Reduce until thickened before adding the next ladle. Repeat until rice is cooked through. Stir very often. -add back vodka sauce from before and a bunch of grated parmigiano reggiano. -taste and adjust salt, cheese, and vodka sauce levels to your liking. -then pour out onto a baking sheet and put it in the fridge until completely cooled. The longer you wait, the easier it is to form the mozz sticks. -once cool, remove from oven and cover in grated mozzarella cheese. (Low moisture) -form into individual mozz sticks and set aside -form a 3 part breading station with flour, egg, and seasoned bread crumbs. Coat in flour, then egg, then bread crumbs. -deep fry at 350 until golden brown. Set on wire rack to cool. For the pesto ranch: -add basil, toasted pine nuts, garlic cloves, parmigiano reggiano, and olive oil to blender. Blend until smooth. -add 1 part Mayo, 2 parts sour cream, 1 part buttermilk, and 2 parts pesto and mix. Taste and adjust to your liking. #food #recipe #arancini #risotto #mozzarella #mozzarellasticks #pesto #ranch #asmr #appetizer

Pistachio Pesto Carbonara with Beef Bacon. I have to say, this may take the crown for my favorite pasta right now… Recipe Below. Recipe: -For the pesto: Combine ½ cup of lightly salted pistachios, ¾ cup of grated parmigiano reggiano, two generous handfuls of fresh basil, and 3 cloves of garlic. Drizzle in ¼ cup of olive oil, then blend on high until smooth. Adjust consistency with additional olive oil, if needed. Season to taste. -For the carbonara: In a Pyrex bowl, whisk together 6 egg yolks and ¾ cup of grated parmigiano reggiano (or pecorino romano if you prefer). Create a paste-like consistency, then crack in plenty of black pepper. -Slice one pack of Godshalls beef bacon into small strips and place in a cold pan. Cook on medium heat until the bacon turns golden brown and crispy. Set the cooked bacon aside and save the flavorful bacon fat. -Cook ½ lb of spaghetti in a large pot of medium-salted boiling water according to the package instructions. Don't forget to reserve some pasta water. -To create a double boiler setup, place the Pyrex bowl on top of the boiling water pot. Add 2 tbsp of the reserved bacon fat to the carbonara paste. Whisk the mixture until bubbles start forming, then remove from heat and continue stirring until the bubbling subsides. -Once the pasta is cooked, drain it and add it to the egg yolk paste. Stir until the pasta is well coated, adding a little pasta water to achieve your desired consistency. If needed, place the bowl back over the boiling water to keep it warm. -Add 2 generous spoonfuls of the pesto to the carbonara mixture and stir until the sauce becomes rich and thick. Taste and adjust the salt and pesto amounts to your liking. -Serve on a warm plate, and garnish with grated parmigiano reggiano, crushed pistachios, and the crispy beef bacon. #godshallspartner #ad #beefbacon #carbonara #beef #bacon #pesto #pestocarbonara #cheese #pasta #pastarecipe #food #foodrecipe #asmr #creamy #spaghetti

Wagyu sirloin carne asada, two variations of street corn, and cilantro oil. Pretty hyped on this one! Cooking a thick steak like this is a breeze with ThermoPro TempSpike. Get 20% off your purchase by clicking the link in my bio and supporting me too! Recipe: • Start by marinating your steak with chopped cilantro, garlic, olive oil, soy sauce, chili powder, cumin, and salt. Let it marinate for at least 4 hours. I used wagyu sirloin, but feel free to use your preferred steak. Thicker cuts work best for this recipe. • For the cilantro oil, blend blanched cilantro with neutral oil until smooth, then strain it through 6 layers of cheesecloth. • To make the street corn, char sweet corn directly over heated charcoal until slightly charred. If charred but not fully cooked, wrap the corn in foil and place it back on the heat until cooked through. • Slice off the corn kernels and add them to a blender, reserving some for the salad. Include around 1.5 cups of corn in the blender. Add ¼ cup crumbled cotija cheese and ¼ cup Mexican crema. Blend on high until smooth. Adjust the saltiness by adding more cotija if needed. Strain the mixture through a fine mesh sieve. • For the street corn salad, combine the sliced corn with cotija cheese, chopped cilantro, chili powder, and lime juice. Add these ingredients gradually, tasting and adjusting to your preference. The salad should have an acidic taste. • For the steak, sear it directly over the charcoal, then insert the ThermoPro TempSpike into the thickest part of the meat. Move the steak to the cooler side of the grill and close the lid. Monitor the temperature using the TempSpike app and remove the steak at 120°F. Let it rest for 10 minutes before slicing. • While the steak rests, char a lime slice directly over the heat until deeply charred. • Plate the dish as demonstrated in the video. Remember to click the link in my bio to get 20% off your purchase of the ThermoPro TempSpike! #food #steak #carneasada #streetc

Re-edit cuz I have no content rn 😭. I didn’t like the way I edited this video when I originally posted it and it didn’t do well so let’s give it another shot since I have nothing else to post. I promise I’ll be better in the future! Ingredients (serves 2-3) -12 oz rigatoni -2 large white onions, sliced root-stem -2 tbsp balsamic vinegar -1.5 tsp sugar -8 oz pancetta -8 oz cremini mushrooms, stems removed, sliced thin -1 tsp fresh thyme, chopped -3/4 cup dry white wine -1/2 cup heavy cream -6 oz goat cheese -1 tsp Calabrian chili oil -olive oil -salt -begin by adding chopped onions to a pot on 4/10 heat w/ olive oil & pinch of salt -stir frequently for about 45 mins, reduce heat if onions are burning -add balsamic vinegar and sugar, continue on med low heat for another 15 mins -in a 12” pan, add the pancetta on medium heat. Cook until crispy, remove pancetta (retain some pancetta fat) -bring pot of water to boil pasta in. Salt the water. -in the skillet, add mushrooms to pancetta fat on high heat. Sauté until mushrooms are browned -add thyme and stir for 30 seconds -deglaze by adding white wine and reduce most of the liquid -add heavy cream, reduce heat to med low. Bring to light simmer -add 4 oz goat cheese and slowly melt into sauce. Save some goat cheese for topping -add most of the caramelized onions to the sauce. Save some for topping -add Calabrian chili oil if desired -add rigatoni to boiling water, following package instructions to cook Al dente. -sauce will be thick, so before adding pasta to it, ladle in some pasta water to thin it out a bit -add pasta to the sauce on high heat. Add more pasta water and simmer, stirring constantly until sauce thickens again. -add most of the pancetta back into the pasta -ladle onto plate, top with more caramelized onion, goat cheese, pancetta, and thyme #food #pasta #rigatoni #creamsauce #caramlizedonions #creamy #sauce #recipe #recipeideas #foodrecipe #pastarecipe #goatcheese #cheesypasta #pancetta #asmr #che

Surf & Turf Eggs Benedict featuring Godshall’s Beef Bacon! Replaced the English muffin with a crab cake, the Canadian bacon with godshalls beef bacon, and made the hollandaise into a remoulade. Definitely a must try, here’s how to make it: Recipe: -Begin by making crab cake patties. First combine ½ cup Mayo, 1 tbsp Dijon, 2 tbsp Worcestershire, 1 tbsp hot sauce, zest of 1 lemon, 1 roasted red bell pepper, 1 egg, and salt & pepper. Whisk together. -Add ¾ cup panko, and 1 lb lump crab meat, then fold together until well combined. -Form into patties the thickness of an English muffin. place in the fridge until time to cook. -Then, place your godshalls beef bacon onto a foil lined baking sheet and place in the oven at 400F for approximately 20 minutes. Remove when golden brown and crispy, then set aside. -For the hollandaise, add 3 egg yolks, pinch of salt, and 1 tbsp lemon juice to a glass bowl. Place the glass bowl over a lightly boiling pot of water and whisk until eggs begin to slightly turn a lighter color. Then, add 2 tbsp of cold butter cut into small cubes and whisk until melted. Keep adding more butter and whisking constantly until the sauce begins to thicken and come together. Immediately remove from the heat. Taste and adjust salt/lemon juice as necessary. -To turn the hollandaise into a remoulade, add chopped chives, brunoised shallots & cornichons, minced garlic, and 1 tbsp each horseradish & Dijon. Store hollandaise in a warm area or in a thermos to prevent it from cooling. -shallow fry the crab cakes on medium high heat in neutral oil. Flip when golden brown, then place on wire rack when done. Salt immediately. -for the poached egg, add a splash of white vinegar to boiling water. Spin the water with a spoon until a vortex forms. Add the egg by pouring from a bowl directly into the center of the vortex. Cook for 2 minutes, then remove with slotted spoon and place on paper towel. -to plate, place the crab cake on bottom, followed by half slices of god

Steak, Chimichurri, and Parmesan-Crusted Smashed Potatoes! This is my first time blending up my chimichurri like this, and I will say, I'll definitely be doing it again. The sauce sticks to whatever you dip in it so much better. Check out the recipe below: Recipe: -Start by making the chimichurri. In a blender, combine a handful of cilantro, 1 shallot, 3 cloves of garlic, ¼ cup of olive oil, 2 tbsp of vinegar, and a pinch of salt. Blend until smooth. Taste and adjust the salt, oil, and vinegar levels to your liking. Make sure it doesn't get too oily so that it still holds its shape like a puree. -Next, prepare the potatoes by washing off mini golden potatoes. Place them in boiling water until fork-tender. Strain the potatoes, then dry them off and let them cool for a few minutes. -Smash the potatoes using a cup or the bottom of a flat pan. You may want to spread some oil on the smashing utensil to prevent the potato from sticking. -Generously grate Parmigiano Reggiano on top of a parchment paper-lined baking sheet. Place the smashed potatoes directly on top of the grated cheese. Spray or drizzle the tops with olive oil, then add salt and freshly ground black pepper. -Place in a preheated 425-degree oven until the Parmesan on the bottom becomes golden brown and crispy. If the top of the potato is not crispy yet, turn on the broiler for a minute or two. WATCH CLOSELY SO IT DOESN'T BURN! -For the steak, refer to the recipe in the video 7 posts back for more details! In summary, season a semi-thick ribeye with salt and pepper. Heat your charcoal until very hot and push the coals to one side. Sear the steak over direct heat, then move it to the cooler side of the grill until the internal temperature reaches 120°F. Remove the steak and let it rest for 10 minutes before slicing. #steak #chimichurri #potatoes #asmr #parmesan #food #foodrecipe #recipe

Double burger > thick burger all day. What’s your favorite style burger? - - - #food #cheeseburger #potatoes #foodrecipe #food #burger #accordionpotatoes #grill #cookout

Carbonara 🤝 whiskey sour. One of the best food/drink combos IMO. It’s works perfect cause you get to use the unused egg white from the carbonara to make the whiskey sour. Learned this from a kenjilopezalt video a few years back and have made it about a million times ever since. For my carbonara: -add 4 egg yolks to a bowl -grate in a 50/50 mix of pecorino romano and parmigiano reggiano -mix into a thick cheesy paste. If it feels like runny yolk still, add more cheese. -crack a bunch of black pepper in -cut 1/4 lb guanciale into cubes or strips -starting with a cold pan on medium heat, render the fat out until crispy -strain the fat and set the guanciale aside -add a spoonful of fat to the egg mixture and mix -cook you spaghetti to package instructions -reserve pasta water -once cooked, add the spaghetti to the pan the guanciale was cooked in. The pan should be warm but not hot. Make sure the heat is turned off. -add the egg mixture and stir to combine. -add pasta water as necessary -serve and top with grated parm and cracked pepper For whiskey sour -1 egg yolk -1.5 oz lemon juice -1.5 oz simple sugar -3 oz whiskey -angostura bitters -combine all the ingredients and shake vigorously. A dry shake(no ice) -add ice and shake one final time before serving -strain into glass -top with bitters #carbonara #whiskeysour #pasta #italian #parmigiano #recipe #recipevideo #asmr

Shakshuka Galette??? Recipe below Pie Dough: Add 200g all-purpose flour, 20g sugar, & a 3g salt in a food processor. Pulse until well mixed. Add 150g cold, unsalted butter, pulse until the mixture resembles fine crumbles. Gradually stream in 65g of ice-cold water while pulsing. The dough should hold its shape when compacted. Gather the dough into a cohesive mass on a sheet of plastic wrap, wrap tightly, & let chill in the refrigerator for approximately 1 hour. Shakshuka Filling: In a skillet over high heat, sauté 1 diced red bell pepper & ½ diced large onion until lightly charred & softened. Add 2 cloves minced garlic & stir in spices: 3 tsp of smoked paprika, 1 tsp of cumin, & 2 tsp of chili powder. Add 4 Tbsp of spicy harissa paste & a can of chunky or pureed tomatoes. Simmer on med heat, stirring often, for about 20 minutes. Season w/ salt to taste, & if the sauce thickens too much, you can cover it w/ a lid or add water to achieve your desired consistency. Once ready, add the shakshuka sauce to a stainless steel bowl & let it cool. To expedite the cooling process, place the bowl in an ice bath & stir constantly. Galette Assembly: Take the chilled pie dough out of the fridge & place it on a floured work surface. Roll it out until it reaches approximately ⅜” thick or less. Transfer the dough to a sheet of parchment paper. Spread the shakshuka sauce evenly in the center of the rolled-out dough, leaving about a 2” gap to the outer diameter. Gently fold the edges of the dough over the sauce, creating a rustic, galette-like shape. Brush the crust w/ an egg wash for a beautiful golden finish. Bake the galette on a sheet pan at 375°F for approximately 30-40 minutes or until the crust turns light golden brown. Egg: Create a well in the center of the sauce & crack an egg on top. Return the galette to the oven until the egg has set to your preference. Whipped Feta: Blend 10 oz of Greek feta, ¼ cup of Greek yogurt, & 3 tbsp of olive oil in a food processor until s