Basting PICANHA with melting FAT .. does it work?

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Опубликовано:

12 июл 2019

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Комментарии : 168

@DeusExWars 5 лет назад

5:11 'a bucket of white gold' I really thought you're going to dip everything in mayonnaise again :D

@cdh79 5 лет назад

gets out salt "the only seasoning you'll ever need" seconds later: "sprinkle on a little bit of fresh, crushed black pepper"..

@yvindranheim856 5 лет назад

The pepper is optional. Salt is still the only seasoning you need. ;-)

@spunkmire2664 5 лет назад

reaches for bucket, i instantly think its mayonnaise now. haha.

@getter7seven 5 лет назад

Videos like this are a prime example of why this channel is one of the very best. Definitely hope to see this tool and method amply employed in future videos to come---using many different types of fat as well as perhaps seasoning the fats ahead of time with any number of herbs, spices, chilies, etc to presumably take this to an even higher level still.

@Dibipable 8 месяцев назад

I’m french. Her name is not only flambadou, it’s also cocuron.

@noway3783 5 лет назад

Love this technique. This is perfect for not only favor but also for those who live a keto lifestyle! Thank you for a great video sir!!

@simeonlowe1987 5 лет назад

You know you shouldn’t use olive oil for high temperatures, Use beef fat or ground but oil for a low smoke point oil. Olive oil at very high temperatures is actually carcinogenic ! Loving the videos keep them up

@Lamz.. 5 лет назад

That's why he used cheap (refined) olive oil, the smoking point on that is higher than extra virgin olive oil. Roel and you just used it the other way around, it's a higher smoking point you want, not lower.

@mogarcia9755 5 лет назад

That basting tool is some neat wierd shit...

@jacksonmagriplis6617 5 лет назад

Awesome once again bro, hope all is well with you and family 👍🏻

@billcoyne7717 5 лет назад

Awesome video. Geez what a fantastic idea. Thank you.

@shawntl 5 лет назад

This rocked keep up the great work

@tasospol7594 5 лет назад

That was very interesting!!good job my friend!🇬🇷

@DonMarcosBarbecue 5 лет назад

Awesome Video Roel! Really like your Idea of "burning some fat"!

@DonMarcosBarbecue 5 лет назад

By the way, try doing this with Duck Fat, good picanha fat or even cured Italian lardo. You'll be surprised of the flavors. I also like to wrap some garlic or rosemary into the fat for extra flavors.

@wernerschless1000 5 лет назад

Good video again.love it! a nice meal with lots of flavour

@rebbull11b 5 лет назад

Where do you get the apron you have on and the cooking disk?

@henoxalvarez1213 5 лет назад

Pitmasters family is so lucky to eat like this 😋😋😋

@Eder418 5 лет назад

Roel deine videos sind der wahnsinnig cool!

@maxwaldburg4286 4 года назад

Thanks for the video. What do you call that type of a bbq? Never seen one like that before.

@jeffcoffey8970 5 лет назад

wow. Wow! WOW!!! What a platter of awesomeness. You are the man! 👍

@ecobutcher9010 5 лет назад

Fat basting could be an ancient technique, but brand new for me...! Thanks for sharing another way to turn on drooling mode again 👍🏻😂. Greetings from Northwest México 🇲🇽

@estebanbarrios4436 5 лет назад

Man you guys make that food look so good

@heinosbbq 5 лет назад

Mmmhhh that is looking soo guuud Roel, I do love it, interesting technic that fat basting. Greetings Heino 👍🔥🔥🍺🍺

@nickeady2646 5 лет назад

So when you serve it up on a platter like that do you slice everything up or let people cut it off as they eat it?

@18007422066 5 лет назад

My heart can't take this haha.

@jpb2541 5 лет назад

You can even make vegetables as a side look good 😂😂😍

@mglcbenladen1005 5 лет назад

they always good

@zachgardner2053 3 года назад

What is the plancha/ring you have on the weber?

@DrPriiime 5 лет назад

Another great video

@richardmonson8657 5 лет назад

Always a great video

@karna6982 2 года назад

Looks delicious

@macq1 5 лет назад

Great stuff. I bought a kamado Joe because of you. Maybe I'll get this one next!

@beers-jackofbbq 5 лет назад

As always, nice cook! I don’t do the fat basting, but I do like using pork fat when I can!

@fredsson159 5 лет назад

I love when you use picanha, man. It's good to see Americans, the Kings of steaks, using a Brazilian steak.

@jonathanvolkmer9062 5 лет назад

Gustavo H. He actually is dutch Not American

@dvrify1 5 лет назад

2 seconds into the video and I knew I need this in my life! How about the pork scratchings in the funnel - were they charred or undercooked? That may have been a nice extra dish on the platter :)

@rainbow64446 5 лет назад

Where did you get that round griller???

@munenex 5 лет назад

Me watching Pitmaster X video on fat basting. My cardiologist : 😎😎😎

@ivse9696 5 лет назад

That is amazing, I have seen this technic first time at Kitchen Impossible in Sweden - very cool 👍👍👍

@nOtakuReview 5 лет назад

Damnnn i enjoyed this

@peterright5464 5 лет назад

Pitamster that look’s amazing we need you in the states

@davantorre4227 3 года назад

Hi where can I buy the knife you are cutting with...

@seamuslimo 5 лет назад

Anybody remember what the ring around his grill is called?

@SmokyRibsBBQ 5 лет назад

Cool fat basting tool Roel! I found a US company that makes them so I pulled the trigger. I see many uses for this. I have so much brisket fat, wagyu fat, etc. stored in my freezer, so this will be a great way to utilize a lot of it.

@mscottcoaching8626 5 лет назад

Smoky Ribs BBQ can you share where you found? We’d love to get one. Thanks!!

@SmokyRibsBBQ 5 лет назад

I'll put the link here, but it may go into the spam folder, but I will try. I found it here: www.norcalovenworks.com/Flambadou-Fat-Baster-French-p/flambadou.htm

@SmokyRibsBBQ 5 лет назад

In case the previous message ended up in the spam folder because I posted the link, you can contact me through my website and I will send it to you.

@savitbharadwaj4023 5 лет назад

The salmon and vegetables I get. But do the picanha and pork belly really need fat basting? Isn't it better suited to lean cuts?

@briangleason5597 5 лет назад

I agree with you. This pitmaster is definitely unique.

@Amberscion 5 лет назад

Kinda. Even for a nicely marbled piece of meat, adding a different fat can add to the flavor. You'll see butter, olive oil, etc all added to prime cuts of steak, for example. But drizzling pork fat onto pork belly is probably a waste of time... For that you need to break out the tub of mayo! ;-P

@ervinfowlkes8326 5 лет назад

Which griddle is that? Looks great!

@patrickbeyer8909 5 лет назад

Salmon looks like Ghandi's flip flop for Gordon Ramsay

@ftswarbill 5 лет назад

Can you use Lard if you don't have any of the pork belly fat to baste or is that something completely different?

@sammygg21 5 лет назад

Hey pitmasters. Haven't been able to say hello in the live videos for a while.

@willbrooks1356 5 лет назад

Awesome!

@lerch400block 5 лет назад

Beautiful knife

@farhanmahmudpavel2564 5 лет назад

Holy shit..what a thumbnail..Too much creativity ✌✌✌

@mijore 5 лет назад

An Ancient lost technique, i got this on Ebay (-:

@lordelectron6591 5 лет назад

I wonder what beef and pork and lamb lard mixed togather fat basting would taste like?

@robmetzger9955 5 лет назад

That’s awesome! Your fat blaster is pretty cool! My luck, I’ll end up dripping it on my foot! 😖

@Mic1203Mic 3 года назад

Does anyone know where can I buy a flambadou? I'm in Australia and they non existent here

@Cremantus 5 лет назад

I had it in Sweden... thumbs up!

@appalachiafishingclub 5 лет назад

Lol..."look at how greasy and fatty it is". Very interesting technique!

@bone1on1 5 лет назад

Where can I get that tool?

@frankieortega8939 5 лет назад

What was that disc attachment on the weber kettle? Looks like the Arteflame but sat on top of grill. Looks amazing by the way. I love this guys enthusiasm when he cooks.

@zachfrost1056 5 лет назад

I stopped the video and saw the logo... Moesta BBQ. But I don't see that they ship to the US

@jd5787 6 месяцев назад

Nice. I ordered a flambadou for my brother's Christmas. He loved it! What fire pit Is this by the way please? Thanks!

@bakedvape5369 5 лет назад

Woot! Woot!!!

@briangleason5597 5 лет назад

That piece of salmon has to be delicious. And those beautiful tomatoes.

@wernerschless1000 5 лет назад

Where did you get this grill plate from?I like that so much to cook on my Weber 22"limited edition

@aschw2 5 лет назад

Werner Schless I think, that should be the Moesta BBQ Disk.

@wernerschless1000 5 лет назад

@@aschw2 thank you,ill check it out on internet

@cliveromais4745 5 лет назад

What's the name on the bbq plate

@romecberendsen1351 4 года назад

Hi Roel! Te gekke video! Ik heb ook een flambadou. Ik heb Reuzel gebruikt en gerookte spek. De spek wou niet echt flam vatten maar de reuzel wel (bij open vuur) het viel mij op dat de reuzel niet echt geschikt is omdat het erg snel smelt. Wat raad jij aan en waar koop je dat? Ik begreep dat jij buikspek gebruikte in deze video? De eerste keer was voor mij een test, en er zijn nog wat verbeter puntjes betreft het resultaat. Dus ik hoop dat jij mij verder kan helpen!

@brownmyer 5 лет назад

Pitmaster X I love your content... I hope to try some recipes on labor day. One thing I'm trying to place your accent... I wanna say French... However don't wanna assume. Keep the content coming brother ✌🏿 👍🏿 😁

@ouja8502 5 лет назад

He’s from the netherlands.

@banditbanger13 5 лет назад

Hi, great video! What is the knife you are using? Cannot find it on the net...

@CinamaticHitman 5 лет назад

Pretty sure it's a one and only

@francescov.7990 5 лет назад

I'm french but it's the first time i see that. Perfect 👍

@stephanesoler3085 3 года назад

Flambadou dans top chef

@artsohc 5 лет назад

8:20 damn bro, go easy on us.

@brendakrieger7000 5 лет назад

Nice method

@Jaro___ 5 лет назад

Nobody: Roel: HEEEEEEEYYYY PITMASTERSSS

@foodwithme2462 5 лет назад

Wow! 🤠

@akenox3 5 лет назад

Niice video

@tesla3176 5 лет назад

Roel: leave my pork steaks alone.... here have a slice of bread instead. Morrison: 💬🤦‍♂️😫..... 😂😂😂😂😂🤣🤣🤣🤣🤣🤣so funny. Keep on grilling. 🤘😎🤘

@lelz8863 5 лет назад

Keep on grillin' 😎

@t0ej0b 5 лет назад

I have a Boston butt smoking for pulled pork tonight. After it hits 160 I wrap it. Anyone think putting a few small pieces of the pork fat I save in the wrap would add anything?

@coreyward1685 5 лет назад

*guga* Did someone say picanha!!!?

@jaytalbot8603 5 лет назад

Ohhh yeah hot diggidy hotdogs are being done tonight

@LeonBackland 5 лет назад

Oh ya, well I'm gonna fry the GOOD baloney tonight 😋

@missionpupa 5 лет назад

A flambadou? Is that what they use to re-purpose the schleebs?

@alexanderfernestad9460 5 лет назад

Thats no lost art

@roentje77 3 года назад

Gaaf. Waar heb je die bakrand vandaan dan eigenlijk??

@PITMASTERX 3 года назад

Moestabbq

@roentje77 3 года назад

@@PITMASTERX kak. M'n Duits s nie zo goe😂😂😂

@ukdnbmarsh 5 лет назад

I dont actually eat any food, i just watch your videos.

@MrBingping 5 лет назад

Where did you get that cast iron griddle ring?

@lindenlingle3883 5 лет назад

Yeah I want to know also.....

@mscottcoaching8626 5 лет назад

www.amazon.co.uk/Moesta-Garden-Outdoors/s?k=Moesta&rh=n%3A11052671. Not sure if we can get in the US but looking! 😄

@MrBingping 5 лет назад

@@mscottcoaching8626 looks like it's Europe only ☹️ there is a company in the states called Arte flame that makes the same thing to fit inside of a letter grill. Drop in replacement for the standard grate.

@MrBingping 5 лет назад

@@mscottcoaching8626 they also have a giant 36" one which I'm now seriously considering for my cowboy grill