Kobe loves being outdoors, as nature dictates. Of course, he visits us every now and then to check how our cooking is going and whether his portion is ready
I got sent back to 2010 for a second there with all those bacon strips and bacon strips AND BACON STRIPS *AND BACON STRIPS* Hell yeah. *Its Epic Meal Time*
@@mrdgenerate While in jest, I'd say you could eat this every day of your life and thrive! Not much unhealthy here! Now pop tarts and donuts... I can't recommend those every day!
@@gregmoldovan5921exactly all healthy ingredients, meat, cheese, dairy do not cause heart attacks unlike sugar. The only thing I'd watch is the bread intake but with such a satisfying meal, you wouldn't be able to eat too much anyway. Rice is full of sugar and carbs. You could even leave out the bread and have a perfect keto dish!
Thanks to the magic of editing, what you DON'T see is the 100 takes it took before he nailed it. Haha. Still pretty awesome tho. I could try 1000x and still never pull that off.
@@VictorGonzalez-pb1lk I'm more worried about undercooked raw ground meat. He could have used a digital thermometer with a string to monitor the internal temperature.
Thank you! Was going to post that exact comment but I was sure someone must have already. I suspect the guy knew it was raw, but he wanted to make it look like it was “medium rare” tenderloin even though it’s actually ground beef and you don’t do that. But who cares? He’s got the views, that’s all that matters 😒
I'm not the outdoors camping type, but you make this shit look good! Kudos to you, my brother for always making a sensational dish in your incredible outdoor kitchen. Keep doing what you love!
I went to culinary school, for 2sem. Most trained chefs are full of themselves, I fit in great...But I don't care for wine... I was told, "why u here then?" Asshole was younger and traditionally trained in France... I quit... I can't subject myself to stupid people... My temperament is at a zero fuks...😂 Guess getting old
A few issues. 1. Don’t use ground meat for a pastry this size. Rare ground meat is more dangerous than whole cuts since bacteria is primarily on surface of the meat and grinding will just mix it uniformly through out the meat. The other issue is higher fat content from the ground beef alone has played havoc on the inside and uniformity of how well they pastry shell cooked throughout. Regardless you need to sear before wrapping in bacon and the ends should be seared just like the sides. 2. The Duxelles is not being sautéed in oil. Your just drying it out so that it can absorb all the delicious fat from the cut of beef and bacon. That’s why it’s between he bacon and beef. Not inside the beef. 3. What ever Cured meat you use as a wrap needs to be paper thin. This way it doesnt render too much fat to affect the cook of the pastry shell.
Do you have a cookbook or recipe? Using the outdoors as your kitchen; and utensils from nature, brilliant! Would love to try your food! This would make a great mountain side restaurant 😄💯❤️
@RamboRay he's a chef/cook..it's just a video showing clips...I've cooked and watched enough chefs to know; you can pretty much cook anywhere...apprently youve never camped outside, a day in your life....your reply isn't smart, just smar-alek.😂😂
It looks really good. That cast iron on an open fire just makes it taste better. Ive used cast iron dutch ovens, skillets, ect all of my life my Moms, Grandma, Granny and ect lives.👍Looks peaceful too.
Anyone who's ever made a meal in the forest knows how impressive this is. This guy is either a master of juggling ingredients in a small space or he has a whole table behind the scenes.
