Welcome to Football Fusion, where we take a primetime football game and mash up the cuisines from the two teams' hometowns to create a snack for that game. I'm Sawyer, and I work here at this channel, which is all about empowering you to learn how to cook. So, if I can do it, you can do it. And today, we're doing your advanced version of fusion, where we're combining barbecue and brisket cheese steak.

But before we start cooking, let's talk about why we're using raw brisket for our cheese steaks. Now, I know what you're thinking - isn't raw brisket supposed to be marinated or cooked first? Well, in the world of BBQ, we like to think outside the box and use whatever ingredients are available to us. And that's exactly what we're doing here. We've got a lot of connective tissue in this brisket that will break down when it's sliced thin, making it tender and juicy.

Now, let's talk about slicing this bad boy. I'm using a slicer, which is a piece of equipment that can be very deadly if you're not careful. You see, the blade on this thing is sharper than any other blade on the planet, and I don't know why. Maybe it's because we're pushing the limits of what's possible in the world of BBQ. Whatever the reason, we've got to be careful when handling this slicer.

So, here's how you slice brisket - you have to cut across the grain, not with it. If you cut with the grain, you'll end up with a piece of meat that's chewy and tough. But if you cut across it, you'll get tender, juicy meat that's perfect for cheese steaks. Now, I know some of you might be thinking, "But Sawyer, this is all well and good, but how do I actually slice the brisket?" Well, that's the tricky part.

The key to slicing this brisket is to use a little bit of pressure and guide the blade as it moves through the meat. You want to apply just enough pressure so that the blade cuts through the meat cleanly, without getting stuck or shaving too thinly. And if you do happen to get stuck, don't worry - just take a deep breath and try again.

Now, let's talk about cooking this bad boy. We're going to cook it in a pan with some oil until it's nice and caramelized on the outside, then we'll slice it thin and serve it up with some cheese steak goodness. But before we get started, I just want to say that this is going to be one of those moments where you might cry a little bit. Like, right now.

So, here we are - slicing our raw brisket into thin strips. And oh man, this is what we're talking about. This is the stuff dreams are made of. This is the moment when all your culinary fears come flooding back and you wonder if you've bitten off more than you can chew. But trust me, folks, it's worth it.

And now, let's talk about how to cut onions without crying. I know, I know - it's a tough one. Some of you might be thinking, "But Sawyer, I'm not even sure how to chop an onion!" Well, don't worry - we've got you covered. The secret to cutting onions without crying is to slice them pole to pole. See what I mean? It's all about the technique.

Now, I know some of you might be thinking, "But Sawyer, this doesn't make sense - if you're slicing the onion like that, it should be more tear-inducing than anything!" And you're right - it does seem counterintuitive. But trust me, folks, this is the way to do it.

So, there you have it - our raw brisket cheese steak recipe. I hope you enjoyed watching us cook up this masterpiece, and I hope you'll try it out for yourself sometime soon. And remember, if all else fails, just write a book over here while you're waiting for your food to cook.

"WEBVTTKind: captionsLanguage: en- This episode issponsored by Squarespace.I used Squarespace to buildboth Basics with Babishand bingingwithbabish.com.On the sites, you'll findrecipes, equipment lists,other news, and updates,all beautifully designed,if I do say so myself.Get 10% off your first Squarespace orderby visiting squarespace.com/babish.- Welcome back to Football Fusion.We're doing another one of these.Sophomore slump.You know?I'm Sawyer, I work here.This is a new show called Football Fusionwhere we take a primetime football game,and we mash up the cuisinesfrom the two teams' townsto create a snack for that game.What you also need to knowis that I can't do it.Never done it. Can't do it.Can't cook.Worse than you.Cannot cook. Okay?I'm doing a cooking show nowbecause this channelis about empowering youto learn how to cook.So if I can do it, you can do it.(gritty rock music)This time,it's the Eagles verse Dallas Cowboys.- Those have nothing to do with-- First thing you think aboutwhen you think of Texas?- Barbecue.- Mexican food.Barbecue food.And Philly, obviously, cheese steaks.So what we're gonna do is abrisket cheese steak con queso.What are we calling it?Smoked brisket con quesoPhiladelphia style sandwiches.Smoked brisket con quesobarbecue cheese steaks.Buffalo...No. Cowboy cheese steaks.Barbecue cheese steaks.- Texas style.- Yeah, yeah, yeah, yeah, yeah, yeah.(clicks tongue) Football.We are gonna slice up this brisket.Jews do this, too.So it's not just people in Texas.We have brisket.This is raw brisket.We're gonna put this in the freezerso that I can run it through a slicer.But we're also going to use somethingfrom our hometown, DinoBarbecue cooked brisketthat we're gonna cut up and use as well.Thank you. See ya tomorrow.- Bye.Yeah, cheers.- Cheers.And this we're gonna put in the fridge,and we're gonna cut itup and heat it up later,put it on sandwiches.Go Bills.Is this right?Is this right?Using a Babish Santokuknife, available on Amazon,we're gonna get started on the toppings.Be it sliced or smokedbrisket cheese steak con quesorequires a jalapenotopping, in my opinion.I've got four jalapenos here,and I'm removing their stems,plucking out those spicy, spicy seeds,and slicing them lengthwiseinto 1/4-inch thick strips.I found this to be very difficult,so you'll see I'm takingextreme precaution,cutting as if I've never cutanything before in my life.Kendall noticed this and toldme to hold the knife better.She said to choke up.Stop holding it so far down.That's actually why Andydesigned these kniveswith that divot at the top,so you can like pinch it.Very helpful.Once you've mastered knife work,throw all that stuff youchopped up into a bowland add two garlic cloves.Perhaps I should havementioned this sooner,but we're pickling these,so you get a cup ofvinegar, and a cup of water,and some white sugar,and a tablespoon and a half of salt,and get it into a saucepot, and get it simmering.Then you turn off theburner and remove the pot.Now you just pour that sweet hot brineover the jalapenos and garlic,and let it sit uncovered atroom temperature in perpetuity.Next up is the queso.This is pretty simple.You plop a pound ofVelveeta cubes into a pan,and toss some chopped tomatoes in there.Don't rush it.It takes longer than you think.More than enough time to chatwith your favorite sportsjournalist, Mina Kimes.- Here's a guy who reallywishes there was cheese steak.- I just wanted to start offby chatting a little bitabout your casual rituals.I don't know when or howyou'd ever get the opportunityto just chill and watchfootball, but like-- Pretty rarely, but yeah.- What are some of your classic hangs?- I have always used watchingfootball as an excuseto eat the things likeI just don't order atrestaurants, like tenders.I wish I was an adult whowould walk into a restaurantand order chicken tenders, but I am not.I eat the worst things, man.Like loaded nachos, manykinds of wings, mozz sticks.Mozz sticks, other thing no oneever orders at a restaurant.I eat all of it.- Hell, yeah.- I had cheese steaksat my wedding, actually,'cause my husband's from Philly.- Sick.Speaking of Philly, are the Eagles legit?- I mean the Eagles at this momentdo look like the best,deepest team in the NFL,which some of that has to do with,I think, injuries on someof the other contenders.Candidly, if the Bills facethe Eagles head-to-head,I would probably pick the Bills.Not pandering. It's just-- No, no, no, no, no.That's what Josh gets us in my mind.- But anyways, the Eagles,they're good in the trenches, which is,you know, peak dad football thing to say.But they are very good in the trenches.They're very deep.They have a terrifying four-man rush.They have probablydefinitely the bestoffensive line in football.Just a very well built team.- Now we're gonna slice frozen brisket.Andy? the slicer?- Yep.You want the slicer?- Can I get the slicer?- It's behind the, there's doors.(glass shattering)- I need to use the slicer.- So just make sure the teethof the device don't interactparts of it that can sever.- All right.I obviously also need youto show me how to do this.- Oh, of course.I get that you guys are doing like fusion.I get it.It's the name of the show,that you wanna mish-mash to the cuisines,and that you know, barbecuebrisket cheese steak, awesome.Okay?But if we're doing your advanced version,and you wanna slice some brisket,I've never heard of this,using raw brisket for cheese steaks.it's very heavily marbled, very fatty.Lots of connective tissuethat would be easily brokendown by slicing it super thin.I've never heard ofanybody using it before.I think it's a really greatidea, and it was my idea.So that's why we're doing it.Anyway, the sliceris a devastatingly dangerouspiece of equipment.All right, this blade forsome reason is sharperthan any other blade on the planet.I don't know why.So we have a piece of brisket here,and the most important thing with brisket,especially the way we're usingis we have to cut across the grain.You can see, there's like grains,and we have to cut across them, all right?'Cause if we cut it thisway, it's gonna be chewy.So like I said, this will kill you.We want it very thin, though,because that's what youdo with cheese steaks.Whew.That is what I wannasee for cheese steaks.See that?We haven't even cooked ityet, but already it's so thinthat everything's breaking down.So once you cook it, it'sgonna be tender, juicy.You ready?So obviously stay away from the blade,and I shouldn't be doingthis, what I'm doing.Don't do it.And now go for it and justfigure it out as you go.- Ooh.- Isn't that justlike the noise and the action?You have to kinda guide it in.- Grab a little extra hunk.- So that way itdoesn't get shaved too thinly.'Cause you can see it's kindof coming off at the end there.Yeah, the little push helps.Oh, oh. I see what's happening here.I see what's happening.Ready? You ready to see something?You ready to see somethingreally awful and vile?(Andrew moans)Right there, folks.- What happened?- That's where I like to live.It got caught underneath a little bitand just got sort of, itjust kept shaving against it.And you end up with that. There you go.I'm gonna keep this for a snack, I guess.- (laughs) Folding it up.So what did we say wewanted to do with this?Like how do you cut onions?Andy?- So if you want solid-er onions,you slice pole to pole.You see, you see, you see, you see?You slice pole to pole.But these guys, yeah theseare gonna stay more onionythan on onions would otherwise.Great. Thank you.- Of course.- So like this.- I'm justwriting a book over here.No big (beep) deal.Just call me over any (beep) time.I'm not busy.Just writing a \"New YorkTimes\" best selling cookbook,I hope. I (beep) hope.- I have a baby now that'slike one and a half,and like I'm trying tonot force it upon him.You know, it's so important to methat he becomes a Buffalo Bills fan,but like I just need himto come to it organically.How did sports makeits way into your life?- The way I think a lotof, most people, probably,born into it.Born into football fandom,born into Seattle sportsfandom in particular.It just kind of seepsinto your bloodstream.And then you're a kid, youwant your dad to be happy,or your mom, and not I guessstomping around after a loss.So you kind of inevitablyjust start rooting for the same things.I think this is how like ganginitiation works as well.- Sounds right.Yeah, that is what I'm going for.Thank you so much forbeing our first guest.Let everyone know where they can find you.- We don't talk about food,but if you do likefootball talk, my podcast,\"The Mina Kimes Show: Featuring Lenny,\"it was here, is also on YouTube.Just search my name.- That is cutting onions.To begin the hot part, throwthe onions on a griddle.I think this is a griddle.Pretty sure cast iron is yourbest bet here, generally.If you want to help theonions caramelize a bit,you can do what Andrew does hereand toss some water on topof them while they cook.Andrew was also kind enoughto slice the bread for me.We're using Italian rolls forour cheese steaks, obviously.And he also recommendedpulling some of the breadstuffing out of the roll,which as a man with fat boy sensibilities,I have trouble with.But I understand the concept,and no bread was wasted.Don't forget to salt your onions.Also, don't just leaveyour queso sitting around.Once all that's done,it's time to do the scary stuff, cooking.- To cook these upyou're gonna want to go cast iron.- Great.- You're gonna want to go high heat.You need smoke coming off that griddle.Throw it down, let it crisp.Look for like browning stuff happening,and then chop and stir.Okay, so spread it out.Good.(Sawyer yelps)- Ooh.- I'm doing a reallybad job of breaking it up.- For like 30 seconds,just let it build somecrust and brown stuff.(Andrew and Sawyer humming)- Can you do the harmony? I can't.(Andrew and Sawyer humming)- Whoa.That's haunting.That was haunting.- Oh, shake it again.- Oh, chop that up.Here, you know what?That looks great.Look at those little crusty bits.- Yeah, those are good.- And give it a harder chop,'cause you gotta really cut those up.Otherwise, you're gonna havelong pieces that'll, you know-- Oh!- Oh, you got flame there?- Yeah.- Little flame?Line that up into twosandwich shaped lines.So yeah, start with onions,jalapenes, and cheese.- Ah.- Woo!- Okay.- Let's see what we got here.Aw.- Boo.- Whatever.It still looks good.- Still looks good.- Looks like a damn cheese steak to me.- So it's football fusion official.- Brisket makes for a great cheese steak.- Good.- What can be said?- That's all I have to say about that.- The pickled peppers.- Great move.Yeah, a little bit of heatfrom the queso and the peppers.The brisket really fried up nice,a lot like the cheesesteaks that I imagine,like those little crispy bits.It tastes really good,and it's a beautiful fusionof my two favorite cities.- Two wonderful places to live.- Nice, dude.Nicely done.- Great, thank you.I ate more of that thanI planned on doing.Now for the already cooked brisket we gotfrom Dinosaur Barbecue,a place where Andy and Ihave both had multiplebirthdays throughout our teens.So I just sliced this upand threw it on the griddle.Savvy viewers may notethat this is not cooking.This is heating up food youbought from a restaurant.As astute as that observation may be,we're in the kitchen.Look at the chopping.And they tasted so good.You'll smoke a brisket one day for sure,but today, we're watching football.Do you have your mic somewhere?- What?- Your microphone?- What?- Do you knowwhere your microphone is?- I can't hear you.Can you hear me?- I can't.I literally can't.It's 'cause you don'thave a microphone on.- All right, ready?- You're supposedto wrap it in paperso that it steams.- Yeah. Nice, nice, nice.Little wrapping paper finale. Love it.Woo.- Cheese steak mafia.- Cheese steak mafia.- All right,let's see what tastes like.- All right.(Andrew humming)- It's Tex Mex.It's Philly.It's Cowboys/Eagles.- Sunday.Thanks for your help.- Hey, great job man.- Did it.Another perfect, perfectsnack for the game.This worked.- Really good.- You could do it.I did it.Go Bills.Thanks for coming.That was hard.I'm hot.- That's football.- That's football.- Now I know what it's like.- As Rex Ryan says,\"It's the only sport that takes courage.\"And that's how I feel today.- Thanks again to Squarespacefor sponsoring today's episode.They've been a great partnerin supporting the Babish Culinary Universeand bringing my websites to life.From websites to online storesto domains and analytics,Squarespace is the all in one platformfor you to build your online presence.They also have SEO toolsso that your site is getting foundand searched by more people more often.If you want to try it for yourself,you can start your free trial todayby visiting squarespace.com/babishto get 10% off your first purchase.- I just wanted to chat withyou about the Buffalo Bills.Being a small market team,there's always the riskthat the wins change,and we get moved to San Antonio or London,and having that experiencewith the Sonics,would you be open to the ideaof un-banning a fan ownership model?Has that ever crossed your mind?- You always hopethat there are like checks and balancesfor these sorts of thingsbeyond just, you know,it would be wonderful, the idea,I think if, you know, like theGreen Bay model or somethingwas more widely spread,for a number of reasons, I think.NFL owners, not alwaysthe greatest citizens.But if we have seen liketeams pick up and leaveseemingly with no repercussions,both teams in LA right now,obviously, leavingbehind some sad fan basesin their previous cities,the NFL, I hope that they recognizethe value of small marketfan bases like Buffalo,because maybe it's not, you know,monetarily the mostsuccessful team in the NFL,but that is got to be themost passionate fan basethat I've encountered,especially when they're angry,but in all situations,and that's so important for a league.\n"