Chef Wang try the Kebab grill machine for the first time, Uncle loves it so much! 

新购置了一台“土耳其烤肉机”，决定来给四伯尝尝鲜。这是第一次尝试，味道方面非常不错，但在肉的处理和摆放还有提升的空间，没做出“金字塔肉山”的感觉；所以我决定总结经验再深入研究流程，争取下次再做可以让自己满意，等冬天的时候再给大家拍一期专业版视频，重点分享技术要点，请大家敬请期待。

如何讓四伯爺開心的技術總結： 1. 把刀刀給四伯耍 2. 把機器留下 3. 常回來探望四伯，帶巴適的回來給四伯吃，給觀眾粉絲們看

喜欢这种一家人其乐融融的感觉。

喜歡看王師父挑戰沒用過的食材和中餐以外的料理方式

I really like Chef Wang's uncle and aunt , they are so happy when eating foods made by their nephew

看四伯爺烤到一半就想吃，還想割過癮，真的很像小孩子，赤子之心的最佳典範。

伯爺退休以後可以在家門口弄一個土耳其烤肉攤，賣冰啤酒、開幾桌麻將，感覺會很受歡迎😆

This is so cool, I love showing my older family members new cooking things or anything that they have never seen before. Especially when they are interested like your Uncle, he really appreciates checking out something cool like that kebab machine. Have a great day!

Very nice, this is basically the Chinese version of Al-Pastor (Mexican pork Shawarma). It's better to use pork shoulder and not loin meat, the shoulder is much more suitable for this type of cooking because it has more fat within the meat.

There’s a type of tool called kebab slicers that can cut the meat efficiently. It looks like a compact circular saw. As the sliced meat comes off in long strips and tender on the outside, they are often chopped with a scraper while being sautéed on a griddle before serving in order to develop a crispy browned exterior. Kebabs are often served on or inside a Lebanese flatbread (pita bread) with vegetables like tomato, onion, lettuce and flavoring ingredients like tabbouleh (parsley, mint, chopped tomatoes and onions and bulgur(parboiled groats)) and pickled red cabbages. Hummus, aioli, garlic, yoghurt, bbq, mayo and chili sauces are the common condiments for a kebab roll.

刚哥是真不拿土耳其当清真国家啊😂

邪神磨刀時真的是一臉殺手本色

You all look so happy while preparing food and eating! I like the video

Chef Wang is a very good person to be caring towards his uncle & aunty. All of them looks happy. jia you

I love seeing your uncle and aunt in your videos. They are too adorable!

我們這邊用的麵包更軟一點，把麵包切開後會先烤一下，配菜的話是加炒洋蔥和荷包蛋，麵包上會塗上不同的口味的醬，看個人喜歡也看攤主的準備，一般就是原味，千島醬，咖喱醬之類的。很好吃，學生時代很喜歡補完習後買一個吃

不是從肉片的中央插入，要從邊緣插入像花瓣一樣，這樣整個底部面積才會大，才能做出金字塔肉山的樣子。

听到夏婵的叫声感觉很亲切，我已经好多年没听到了。

Definitely do more of these recipes where you find interesting! I love seeing you experimenting with different culture’s food!

I love your videos, i love the genuine enthusiasm. I cook all sorts of things and your auntie and uncle are gems!

看四伯笑得多開心，看了真欣慰，老人家的最大的幸福也就不過如此了

I really like how uncle doesn't mind the camera. It feels like being there in the country. Also the sound of the crickets is placing you in nature.

在四伯爷眼里，王刚要用的宽油，猪肉有求必应，任何拍摄需求都全力支持。话语中的关爱细致入微，别把身上弄脏了、 好吃、安逸。虽然四伯爷和伯母条件有限，但依然感觉王刚老师在他们的爱和鼓励中成长。

After seeing the episode where the staff all share how much weight they’ve gained working for chef, you can see how that happens. Fun family time.

Almost exactly like the Greek pork gyros! Having the electric slicer really helps, plus you can do a quick stir-fry of the trimmings to add a little extra crisp before serving.

Blessings to Uncle and Aunty! 🙏🏽

我们在德国也经常吃土耳其烤肉，也是放在面包里面，但我们会把面包加热，然后先放一些辣酱，再放烤肉和萨拉或烤蔬菜，最后放点羊奶干酪。特别好吃。

3:06 四伯爺磨刀，火云邪神霸氣外洩，誰都擋不住

土耳其烤肉，有沒有土耳其寬油？ 「不喜欢肉的同学可以不加，一道冰冰的金屬刺身，就制作完成。」

Start by inserting few larger pieces of chicken through the spit. You want to make sure you are building your shawarma base very evenly. Once the base has been secure you can start building up the tower. It is important to keep your shawarma meat balanced. Here is a quick technique that will help you out in the preparation of your chicken shawarma. After a few layers of meat placed on the base andshould say schwarmann general where you can start with yo have securely established the foundation started by getting four even pieces of chicken. Commence by placing two pieces parallel to each other (not going through the spit). Turn the spit 90 degrees and place the other two pieces parallel to each. Finally, proceed by putting a large piece of chicken through the spit in order to secure the four laced pieces. Once your shawarma tower has been built to the desired height, you can use a sharp knife to cut off any extra pieces. Also, this is a good time to trim the shape of the shawarma cone. Gather all these trimmings and place them on top of the meat tower and secure them by a large piece of chicken and push down on the meats.

看了這樣的農村生活，感覺好安逸喔！

I love the older guy and am so happy that his nephew brings things like this. "I'm the meat-eating lord!" lol

「幾個人打麻將，邊打邊割來吃，這才是享受!」我笑了~~

I'm so happy to see you try this, chef! In Malaysia, we have this as street food. We used boneless chicken legs or slices of lamb/beef. Tip: put some whole onions at the bottom of the metal stick so the bottom layers of meat will be raised higher. Use a long thin knife makes it easier to slice too

王剛本來只想烤一次給四伯爺吃，然後將烤肉機搬回成都去。這下四伯爺那麼喜歡，要留下它。看樣子王剛要重買一部嘍！四伯爺可要堅持把烤肉機留下哦！

王剛老家自然稻田 竹林樹木的背景 表演做菜的場景 真是百萬的鑽石 背景 美啊！

用猪肉烤叫gyros希腊烤肉，用纯牛肉烤叫shawarma土耳其/阿拉伯烤肉, 还有一种最普遍的叫kebab可以是用牛肉加马肉加一些马铃薯粉做成的。3样都很不错👍

好多英文评论啊。四伯爷真是魅力无穷，太吸粉了。

台灣這裡叫做「沙威瑪」，會把漢堡包跟洋蔥壓在烤肉的爐火邊烤酥脆，然後割點肉炒一炒包到漢堡包淋上一點醬，加上起司片，台灣賣台幣大概45-70不等，大概是10-16人民幣

This is peak wholesomeness.

这个在土耳其叫kebab，本来只有牛肉和鸡肉，因为是回教徒吃的，来到王师傅这里直接改良用猪肉了，哈哈哈~~ 好像试吃~~

终于有了火云邪神的单集

伯爺跟伯娘感情真好⋯

四伯爺真的好可愛🤭🤭🤭 「我咬兩下沒咬到肉心頭是慌的...」😂

I don't know why but I was smiling throughout the whole video!!

这些摄影师个个都是大个子，最重要的是，出门在外还能兼当私人保镳！😃

王剛真的是一個好人 不論是當師傅 交朋友 生意夥伴 親情 個性又好 這種人現在很少很少了

I love your Uncle! This is what cooking is about to me.

My favorite part of the video is watching uncle get so excited for the machine that he wants to keep it for himself 😂😂 his butchering skills were also good to watch. Great video chef!

四伯爷最后好急，以为宝贝机器要被搬走了，太可爱了…

肉塔要纺锤型好！下边才切得动，不会都卡着上下铺上包菜、菠萝垫着，提香又好切

我們台灣夜市攤常見用熱狗麵包的空麵包夾上這種烤肉，稱為沙威瑪 其實沙威瑪Shawarma跟土耳其烤肉kebab兩者真的太相似了 在台灣賣的多半是雞肉或牛肉豬肉，鋼籤上都是放一塊瘦肉再疊一塊肥肉層層疊疊 一邊烤著，肥肉一烤化，油脂往下滴滿整隻鋼籤上的其他肉片，那才是真正的精髓了

背景美的像一幅畫

伯娘和伯爺的感情那麼好 伯娘還幫伯爺擦汗 兩個老夫老妻好恩愛唷 羨慕

真有种幸福与温馨的感觉~赞！

四伯爺耍刀刀還沒過癮...真可愛 希望四伯爺一直健健康康吃更多好東西!

麵包+大蔥+青瓜+肉不錯的搭配，如果能在加一點沙拉醬(美乃滋)那就更棒了！！

You did well to have your uncle on your channel. He has got such a charm.

I love this look inside the Chinese country life 🇨🇳

香氣四溢。

這不就是傳說中的沙威核嗎，會自動長肉出來的奇妙器具

大概只有伯爺敢念王師傅的刀工了~~~

12:12看到四伯 笑的真的很可愛 看的出來他真的很開心

王剛， 用整菠蘿和大洋葱， 在肉串的兩端压住肉柱， 菠蘿在底部。 肉得醃過夜， 墨西哥的烤爐好得多。 用耐火磚做成垂直的兩面墻， 一尺多寛，墻上佈滿小正方孔， 火在墻後， 把磚烤得變紅。 緩慢轉動的肉柱底及腰高， 大廚站在肉柱旁， 腰身柔軟， 動作閑熟。 肉片約2-3毫米厚， 半徑近20公分。大廚只把烤得微焦的幾毫米的肉切在事性用流下來的熱肉汁油加熱的玉米薄餅裏 （約巴掌大小）舖上滿滿一層肉，澆上汁A, B. 汁A 是切碎的西紅柿，小米椒，洋葱，芫荽， 加鹽，青柠汁 。 汁B是牛油果加些青柠免氧化，打碎成泥狀，再加入些小粒狀的牛油果. 不銹鋼的伸展盤接住淌下的熱肉汁和烤爐的余熱， 烤爐和接盤之間空間頗大， 才能容大廚站在它們之間耍身手刀法， 實際上伸展面對食客， 堂食者可以隨意取出烤好的整青葱， 和洗淨的切了兩頭的紅皮白心的小水蘿蔔， 叫瓶裝汽水。 你的醃法是新疆式。墨西哥的tacos 即便本地人做或歺庁做，風味也相差甚遠。 香港的純正墨西哥tacos 也是徒有其名。北美的更四不象。純玉米餅亦是重要一環。 就好象天津煎餅果子一樣， 只有1-2家地道。 其它改良的，只是自我安慰。 風味全不對。 北京老飯骨，是大師級的（不是指現在的不太成才的二伯的徒地。） 我看他們示范的香港避風塘炒蟹和馬來炒貴刁， 苦笑了。 形和質都不對。他們的出品肯定好吃， 但不是那風味。小時候， 看過大人放些電石在特制的金屬容器裏， 加水，蓋上蓋， 點燃其長嘴的一段， 冒出耀眼的長舌火熖， 其水有怪味。 是乙炔？ 幾個噴火頭把互相垂直的兩面磚墻全燒紅了。 大廚從開業起， 有客即片肉， 姿勢很美，準确， 2-3 分鐘一位客人（ 助手往餅上的肉裏加料）， 堂吃或外賣兩不誤。大廚用眼瞄烤熟度， 長長的彎刀很鋒利。給的量很足， 很厚道。不似新加坡人做生意那麼奸。 我買香港最好的剛出爐的叉燒肉切成2x 2x 4 立方毫米的大小， 放在烤盤上加熱， 因為買來的玉米餅添加了面粉， 盡管A,B 料十足， 自認只有7成似。 墨西哥人的玉米餅都是自家現做的。 工序很多， 要用Ca(OH)2 脫玉米粒的外衣， 晒干的玉米粉， 加水揉成團，分劑子，用小機器夾在厚塑料紙压出同一尺寸的薄餅， 再在平底熱鐵鍋裏烙，幾分鐘一個， 水汽鼓起餅皮就出鍋。我想辨法模仿效果， 但火候學不到， 出不來人家幾厘米高的水氣， 烙過頭，硬了。 餅不及格。

It would seem the relationship for the uncle is the same in all countries. He has much good fortune.

王刚老师，土耳其烤肉最专业的是里面的酱，最好吃的是用蒜泥做的酱超好吃又解腻，下次可以尝试一下

感覺四川講話很喜歡疊字，好可愛XDDD

四伯好可愛！嘴裡邊吃邊擔心機器被帶走就沒得享受了，哈哈哈！

我看土耳其烤肉那个大肉柱子都是在工厂里串好再把表面切成圆柱然后用塑料薄膜捆扎塑形的，在家直接拿肉穿肯定弄不出他们那种效果，但损耗比较小

Best garden kitchen ever!!

我以前在南美巴西聖保暹市生活時，所賣的食物是用牛肉片來做的，放在麵包中加上番茄洋;中香菜做的酸料同食。本地人很喜歡吃的東西，我每天賣出三十多公斤肉六七百個包子。

看起來好溫馨，邪神吃到新東西開心的像個孩子。

餅或麵包塗上些滴下來的油再烤一下，吃起來更好吃～～～

土耳其的肉柱是用牛羊绞肉拌好佐料后冻在模子里成型，比较整齐，也便于规模化生产。批发回来后放冷库，取出直接上架烤。你也可以参考这个思路。圆柱形模子也比较好做，可大可小。靠佐料形成自家特色

我們台灣這管這叫「沙威瑪」，很受歡迎的街邊小吃，大多用雞肉，用熱狗麵包夾著肉片加上一些生菜、特調沙拉醬，很美味又平價，切肉片時用長刀比較好切，順刀就可以了

I like how the importance of education was pointed out by Uncle

这种土耳其烤肉有专门的刮肉工具，就跟邪神说的一样，刮了直接就落盘里。

這個東西台灣也很多，不管它的話肉會自己長出來

Hello. I love your videos! Greetings from Istanbul, Turkey.

雞鳴狗叫蟬鳴松鼠叫、好美又原始的鄉村景色

Uncle wang is on the Chinese national butcher’s team, just look at his uniform

背後的環境真好,好像一幅畫!

so nice to see you try different cooking techniques. a true hallmark of a chef. always learning new things!

擦汗水這一幕是影片最高潮，還是有伯父在的影片耐看。

用电动刮肉机就非常的均匀，我在国外经常吃这种烤肉，配上现烤卷饼，加上生菜，加上酱味道一流

四伯真的越看越像火雲邪神了XD 拿刀起來更殺氣了!

His uncles and the wife loves him as much loves them. It's nice to teach the older generation these stuffs, reminds me of my parents when it comes to stuffs like this. Us 1st gen need to take care of then like he does!

換成雞胸肉金字塔山切片片，加點生菜 醬汁上去連著麵包烤......饞的我都哭了

这个机器 在台湾是10多年前，路边摊就烟火4香的卖着。面包会在 温热的底板上，压着略烤一下也粘到油香。再包肉。号称 土耳其烤肉。现场效果很好！ 我是王师傅粉，美国没有路边摊，无聊🥱

Good food, delicious,Old Cute.boy really like it.

伯爺好幸福喜歡他老人家純僕真誠的笑容，而且伯爺講話真的自帶幽默很風趣，知道大師傅事業很忙，但還是希望王師傅您能多拍點跟伯爺的家鄉視屏，祝 健康！😍

笑哭，德国留学生赖以生存的Döner Kebab， 刚哥居然想着在自贡复刻😂。下次回自贡来吃吃家乡的Döner哈哈哈哈。

伯爺瘦了～

Uncle is the best, so funny.

之前也有做过这个，一开始总是小心翼翼的切，怕把没熟的割下来，后来学聪明了，旁边再放个铁板，肉割下来再加点孜然一炒，贼香

麵包也要放在爐邊烤一下，這非常重要，少了這步驟味道不對。

刚哥终于对西餐下手了！一直挺希望国内的名厨尝试一下其他国家的烹饪方法，很有意思

盡量不要對自己太苛刻。 你身邊的人似乎很樂意與第一次結果。 改進會來的，我知道你會努力學習最美味的結果。 我期待你這個冬天的視頻。 叔叔應該知道，即使他沒去上學，他已經獲得的知識是非常有價值的。 我對你的叔叔和他可以與我們所有人分享的智慧深表敬意。 Try not to be too hard on yourself. The people around you seem to be very happy with the first time results. Improvement will come, I know you will strive to learn the tastiest outcome. I look forward to your video this winter. Uncle should know that even though he did not go to school, the knowledge he has gained is very valuable. I have a deep respect for your uncle and the wisdom he can share with all of us.

王刚师傅您好！本人现在欧洲生活，也很喜欢吃土耳其烤肉夹饼，这边叫Doner。 想和您说下，土耳其是穆斯林国家，因此烤肉通常是鸡肉和牛肉，没有猪肉。 另外， 在饼里除了肉和蔬菜之外，通常会再配一种酱来吃。

你們那兒的風景真是好到我以為背後是綠幕後製。也說明了攝影設備真的好。 讚！