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Chef Matt Basile


The live-fire chef guy. Co-founder and creative firestarter for @AlchemyGrills

When your #BBQ can make incredible pork schnitzel! Youve heard of the reverse smoke and sear method but have you teuwd the reverse smoke and fry method!?!? I used my @Alchemy Grills to lightly smoke a butterfly and ooinded pork tenderloin to ever so slightly cook it, but mainly to to penetrate it with subtke snoke flavour. Breaded and fried on my elevated roasting rack over fire along with some homemade potato matchsticks. Served woth sour cream and charred apples. #livefirecooking #yeschef #thebear #asmrfoodsounds #fyp #canadian
I can do salads too. I don’t know how well my #saladtok videos do but lets try, shall we? When cooking calamari, you have 2 options, very slow or very fast. I went with hot and fast fire grilled calamari used in a peasant style greek salad with grilled radicchio, lemon and garlic yogurt, cucumbers, tomatoes, kalamata olives and fresh lemon. Always fresh lemon. Enjoy this super fresh summer salad poolside with a crisp refeshjng glass (bottle) of rosé in hand. @Alchemy Grills #canadian #canadianchef #thebear #chefreactions #grill #seafood #salad #greeksalad
Yea anothwr burgwr recipe… its a long weekend here in #Canada so give me a break, obvs gonna crush a burger. This triple onion brie burgwr hits a little different. 2 smashed patties with melted brie but topped with a tomato and onion jam, crispy fried onions for crunch, and of course jumping on the thinly shaved onions that are smashed into the patty and lightly melt into the meat from the hot @Alchemy Grills plancha grill 🔥🔥🔥 toatsed brioche bun and thats alllll she wrote. Have an awesone long weekend! #cottagelife #burgerking #smashburger #onioncraze #canadianchef #asmrfoodsounds
#vegetables can and should have flavour. As someone who cooks and eats a lot of protein… meat… I try to bring that same level of flavour and technique when I cook veggies. Right now im obsessed with these lemon butter smoked Hasselback carrots, finished and charred on the @Alchemy Grills Plancha grill. That fire and smoke penetrate the carrot just enough to give it the perfect balanched taste. Served with some salsa verde and shaved almonds for texture. Enjoy! #happy #bbq #grilling #fyp #vegetarian #livefirecooking #asmr #canadian #canadianchef
#caciocavallo … but make it a burger 🍔 One of Napoli’s most famous street foods turned into the perfect bbq lunch for a group of people. The new @Alchemy Grills rotisserie prototype also has the ability to hang food over fire for a quick char, perfect for that melty gooey cheese. Toss it on a thick juicy burger and some charred pepper sauce and we are good to go to for smokey melty cheese just running down every bite of this epic burger. #cheese #cheeseburger #streetfood #napoli #asmr #asmrcooking #bbq #summergrilling #livefirecooking #foodtok #burgertok #asmrfood
Just when you thought we were done playing… testing out our new rotisserie for the @Alchemy Grills so obviously had tk go OG on its first cook with a beautifully cooked rotisserie chicken, smashwd fingerlings and smoked pearl onions. The teue trick tk rotisserie chicken is the rosemary butter baste, the hot sauce viegar spritz and tge stuffed lemon 🙏 #bbq #livefire #chickenrecipes #asmrfood #fyp
Since day 1 I’ve been saying how remarkable potatoes are to cook on the @Alchemy Grills - so far I’ve taken #FrancisMallmann ’s lead with potatoes and fire cooking. It’s all about simplicity but clear direction. Let the fire give the flavour, let the tool create the texture and char. Well to date, these are the greatest potatoes I’ve ever cooked or eaten. Ever. Smoked patate dauphinois. Shaved potatoes layered in a tray with shredded Gruyère cheese. Fill it allllllll the way to the top and press it down tight then fill the cracks with heavy cream. Cook in the Alchemy smoker for about 3-4 hours, then refrigerate over night. The next day cut into steaks and then sear on high heat on the plancha grill. I simply topped it with some crumbled crispy prosciutto and chives…. Mind blown on these bad boys. Mind blown. Hop on over to the @alchemygrills instagram page for the full recipe. Wowzaaaaaa #asmr #potato #potatoes #asmrfood #foodtok #bbq #livefirecooking #cheese #plancha #smoker #gruyere #potatodauphinoise #dauphinoise #potatorecipe #foodtiktok
#CanadaDay means hanging out, means drinkin’ beer, and it means eating brunchhhhhh dockside and cooked off an @Alchemy Grills - enjoy this cold smoked wild sockeye salmon with evwrything bagel cream cheese and a crispy butter grilled roati potato #cottagelife #asmr #grill #canadian #chef #bbqtiktok #smoker #asmrfood #fyp
I love adding a bit of spice to my recipes, but the spice HASSSS to have flavour. Using the new TABASCO® Sriracha Sauce and TABASCO® Sweet and Spicy Sauce when I make bbq just makes sense, combining flavour from the heat with flavour from the live-fire. These spicy shrimp burgers are full of flavour and I’ve used these new @TABASCO BRAND sauces in a crema, some pickles and the chopped shrimp patty itself. Grilled over open fire and finished off with a toasted sesame seed bun, you have to check out the full recipe and spice up your bbq season! #ad #sponsored #LightThingsUp #TABASCO

¾ lb black tiger shrimp
2 cloves garlic
1 tbsp ginger
3 tbsp cilantro
1 egg
1 tbsp cornstarch
2 tbsp TABASCO® Sriracha Sauce
1 large tomato
15g shredded iceberg lettuce
1 sesame seed brioche bun
1 small cucumber
1/4 red onion
½ tsp salt
1 tbsp TABASCO® Sweet and Spicy Sauce
2 tbsp mayo
2 tbsp sour cream
Zest and juice of 1 lime
1 tbsp TABASCO® Sriracha Sauce
¼ tsp black pepper

Peel and devein your shrimp, finely chop, add to a bowl. Using a microplane, grate in garlic and ginger. Add in the chopped cilantro and egg, mix. Add in 2 tbsp of TABASCO® Sriracha Sauce, mix. Add in cornstarch and mix to combine. Using a square egg ring on parchment paper, form three ½ inch-thick shrimp burgers. Remove the rings and place in the freeze for 30 minutes.

Using a mandolin or sharp knife, thinly slice the red onion and cucumber. Add to a bowl and season with salt, toss to mix. Squeeze in the TABASCO® Sweet and Spicy Sauce, mix and set aside. Thinly slice your tomato and shred the lettuce, set aside.

In a bowl, add mayo, sour cream, the zest and juice from one lime and mix. Season with black pepper and 1 tbsp TABASCO® Sriracha Sauce, stir and set aside.

Transfer the shrimp burgers from the parchment paper to the plancha or cast iron pan, hot and ready with canola oil. Allow to cook, about five minutes per side, flipping midway, until fully cooked. Toast your brioche bun on the plancha.

To build, add the TABASCO® Sriracha Sauce crema to the buns. On the bottom bun, add two slices of tomato, stack on the three shrimp burgers, top with the TABASCO® Sweet and Spicy pickles, shredded lettuce, and close. #asmr #foodtok
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