How a Nashville Chef Uses Open Fire to Create Modern Barbecue Masterpieces - Smoke Point

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Utilizing seasonal vegetables, local meats, and a wood-burning hearth, the chefs at Nashville’s Pelican and Pig cook and grill most of their dishes directly over an open flame.
Credits:
Producer/Director: Connor Reid
Camera: Connor Reid, Daniel Geneen
Editors: Scott Kan, Connor Reid
Executive Producer: Stephen Pelletteri
Development Producer: McGraw Wolfman
Supervising Producer: Stefania Orrù
Audience Engagement: Daniel Geneen, Terri Ciccone
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Опубликовано:

14 сен 2021

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Комментарии : 340

@dylandavis9377 2 года назад

This is so weird the chef cooking the carrots was one of my childhood buddies 😂😂

@jackherer519 2 года назад

bruh what no way

@itznoodlez1370 2 года назад

small world lol

@dylandavis9377 2 года назад

@@itznoodlez1370 no doubt

@montejohnson1181 2 года назад

Oh damn where did y'all grow up

@dylandavis9377 2 года назад

@@montejohnson1181 Small town just outside of Nashville. We used to work at a Little Caesars together and after he left there we kinda lost touch but we were always tight growing up. Good to see bro doing his thing tho in the big city whipping great food up

@7AiiRz 2 года назад

Nunya damn business🤣 that's a good one.

@cccsss123 2 года назад

Omg I failed to realise until i saw this comment

@7AiiRz 2 года назад

@@cccsss123 that's some good marinade ingredients, you should try🤣

@freddh1 2 года назад

We used that term in the Navy, except that we only used NUNYA. And the person that was directed at knew the trailer.haha😁

@kaberial 2 года назад

Dont get me started on my dad on porkchops. That man can do alchemy by changing one carbon into another carbon aka Meat into wood.

@rocksteady551 2 года назад

Haha good one

@MindElevation15 2 года назад

Dear Eater - Sincerely, thank you for your recent content and vetting for passion, creativity, and beautiful nuance.

@howardzuo6137 2 года назад

Love how they pull techniques, ingredients and tools from all difference places in the world to make something that is truly unique and very their identity

@emick3326 2 года назад

Holy crap the egg crate to ignite the charcoal is genius

@Satoshi79 2 года назад

Awesome guy, providing good food in a casual setting

@hocke68 11 месяцев назад

This is awesome, finally a place on this series that I’ve actually been to already. This place is legitimately fantastic and I was shocked at how little recognition it had when I went two years ago.

@MultiEltro 2 года назад

Respect to the chef. He genuinely cares for his customers and the quality of the food.

@PinkSlime0990 2 года назад

Since it was only a decade ago that the FDA lowered the cooking temp of pork to 145F along with more modern techniques such as sous vide, I believe there are whole generations that have not had a pork chop that isn't dry. I wouldn't be surprised if pork chops became more popular and given the same level of attention as steaks, especially considering how expensive beef is rn.

@maverickd6214 Год назад

And dry age pork is becoming more prominent. I think you’re right, dry aged pork will become the new NY strip or Ribeye in terms of how much flavor it has but since it’s pork the price will be cheaper. But I wouldn’t be surprised if the price raises after a while

@sanseiryu Год назад

If my pork chop isn't pinkish, it's overdone. I have to invest in sous vide. Getting parasites in pork now is so rare that the only pork you have to worry about is wild boar/pigs.

@GrillBastards 9 месяцев назад

I still do 68 Celsius and its never dry. Pork 63 is kinda not my thing.

@aldyhong958 Месяц назад

I could just be very ignorant, and if I am please correct me! But in my experience, there are already many cultures that primarily use pork instead of beef. My own anecdote: in Korea, pork is seen as the meat of everyday meals. Beef is considered a luxury/occasional treat. Same with Japan, most meats they use in everyday meals involve pork, and not beef. Nonetheless, it would be awesome if western cultures (particularly the USA) adopt this approach since pork is delicious (I mean c'mon bacon is love bacon is life). Experimenting with pork could lead to a whole new world of dishes.

@mcrainiermacanaya1710 2 года назад

the chef and his friend from childhood just reunited on this video's comment section now that's wholesome lol

@BillAngelos 2 года назад

Loved seeing the use of the black garlic on the steak. Really would love to try that... Now I need to make up some black garlic.

@TacoStacks 2 года назад

wood fire is the best

@silviobrolusconi2890 2 года назад

This guy must have a superpowered hood setup in that kitchen to be able to burn that much wood and not kill everyone in there

@davehn3753 2 года назад

Captured all of that in one video! Good work!

@RichHomieBodhi 2 года назад

Every dish they showed looked amazing! Just the mix of cultures and techniques. Excellent stuff. If only they were in CA.

@tylernguyen2787 2 года назад

As a former food inspector, I have to say the food safety here is perfect. One of the few places I've ever seen actually use their thermometer. Also that food looks darn delicious!

@dsweedler 2 года назад

Since when is a Sous Vide temp of 125 F in the safe zone (2:50 min.) ? Those pork chops are being held at 125 F until an order comes in or closing and then they cool then down for another service if they don't fire them. Tell me about 90 minutes or more time between 40 -140 F? Now that is no longer a major safety violation?

@nintenalex 2 года назад

What about the cooked steak on the raw meat chopping board?

@nazgul7914 2 года назад

@@nintenalex he's a food inspector from the prison. cut him some slack

@miggiesmalls8794 2 года назад

Or the pole hanging from the fire system used to rotisserie the chickens

@frankcox748 2 года назад

@@miggiesmalls8794 same thing I said...lol

@TheJonjojan 2 года назад

Just to sidenotes, the fan thingy and egg trays are how we do it in asia most of the time. Atleast in my country. 🤣🤣🤣 cheers mate. I really can imagine how the taste are going to be. Spectacular!!!

@joshuawebb6305 2 года назад

As a Nashville native, I'll easily call Pelican and Pig the best restaurant in town.

@Smellydoug 2 года назад

I'm glad he sees the potential in pork chops. It is very looked over but if done right, so good

@benchenoweth8067 2 года назад

Great job Chef. Love this.

@cleverhonky7186 2 года назад

I didn’t know Chris Stapleton started his roots in bbq! I gotta get back on social media.

@AerysBat 2 года назад

I like how the staff all seem to be enjoying the process so much. Food looks delicious!

@vonlipi 2 года назад

That food looked so awesome!

@kathyerickson9402 2 года назад

Great series...great looking food.

@erikhall7389 2 года назад

Man those pork chops looked incredible.

@Booredyeah 2 года назад

Had a heart attack when i saw him suspending 30 pounds of chicken from his fire suppression plumbing.

@thematthewlondon 2 года назад

"this chicken was very quickly marinated in ANSUL, it really adds to the flavor"

@siquanwu3131 2 года назад

The pork and chicken look so good, will definitely visit next time when I visit Nashville

@mabobo9708 2 года назад

I can watch these videos all day long!

@bodyandsoulinconstanttrans9190 2 года назад

Some great cooking you got there! Nice work chef:)!

@DirtTrackDave 2 года назад

I have got to quit watching these when im hungry and can't get something like this late at night.

@_stephen_ 2 года назад

Perfect skill

@i_dont_live_here Месяц назад

We’re gonna need that Nunya recipe.

@Eozgur81 Год назад

Man I was there the week before covid closure happened you guys do a phenomenal job keep doing what you doing Chef, I'm a Chef too

@chadd9748 2 года назад

I'll be in Nashville in November. I'll shall go to this place!

@Ddon124 2 года назад

Beautiful concept. I can't wait to visit.

@billyumbraskey8135 2 года назад

Everything: "What that does is it really adds to that flavor."

@Dr.Ruben310 2 года назад

This looks tremendous

@ALRules42 2 года назад

this guy is an absolute madman. im going to make him hire when i move to Nash.

@JNEWWUTITDO19 5 месяцев назад

We're full

@ALRules42 4 месяца назад

@@JNEWWUTITDO19 you know that’s what they say in every single major city in the U.S. idk why people in Nashville think they are any different. Grow up and take a look around you, you might actually learn something.

@audiocalls2822 2 года назад

That look like the best pork chop I ever seen in my life

@sinyohutomo 2 года назад

Looks soo delicious 👍🏻

@JS-cu5ec 2 года назад

Looks fantastic

@Cooked-with-Love 2 года назад

Those barbeques are smashing! Looks soo good! 💯

@Ja2808R 2 года назад

Looks great!

@busslayer4790 2 года назад

It all looks yummy

@alexreske1244 2 года назад

This dudes awesome!

@ToddAndelin 2 года назад

These chefs are on their own level... pure mastery ... amazing and looks so delicious! love from Salt Lake City!

@theoldgrowler3489 2 года назад

The food looks great but the business plan is perfect.

@thebeastisback1996 2 года назад

What do you mean the business plan is perfect? Because they are using wood fire and selling mostly meat and veggies? Just curious

@theoldgrowler3489 2 года назад

@@thebeastisback1996 No. The simple formula of using quality ingredients, simple preparations, and presentations done in an inclusive atmosphere with the only goal is to make the customer/guest happy they visited. (And make a profit.)

@tavenpillai3834 2 года назад

I also like how the head chef interact with the other chef

@lazybadger8742 2 года назад

I could see Brad from bon appetite having a time of his life here with the cooking and experiments.

@robojo14 2 года назад

Good planning == Great food

@Septicaemic 2 года назад

that pork chop! once the pandemic is kinda under control I'm going to visit these guys!

@DoctorMcHerp Год назад

That porkchop looks amazing

@bandohabandoha2482 2 года назад

I bet his beard has caught fire a few times.

@Callumstaples226 2 года назад

Ok, I'm moving to Nashville!! 🤤🤤🤤

@samjetemiah1036 2 года назад

Bro I like what ur doing much respect

@sethsoderman2731 2 года назад

My favorite show

@oshsfalcons13 2 года назад

You guys need to cover Fox And Pearl Located in the West Side neighborhood in Kansas City! I worked there and this reminded me so much of there! Please check it out!

@arvinddas6803 2 года назад

Smokey flavour ! 👌🏽👊🏽

@kylewilliams7675 2 года назад

Oh yeah found my new spot!!!

@richardappel9645 Год назад

Cool restaurant and loved the sound of the food. Only critique I have was when he hung a cross pole for the chicken and had it balance on the right angle of the ansul fire system. You really shouldn’t be playing with those or taking a chance with them. It’s not likely it’ll break or go off from what he’s doing but still I’d come up with another system for the chicken.

@seoulstice85 2 года назад

That black garlic puree steak looks fire...

@thecarlob_007 2 года назад

The porkchop looks gorgeous

@Mellowcanuck33 2 года назад

That's a good worker. Sassy but easy with it.

@Kanuk97 2 года назад

Good god almighty, this place looks bomb!!!

@Wild_D 2 года назад

My husky loves to watch these

@sonnyr.3842 2 года назад

Nice trick with that egg tray.

@stevehhall3385 2 года назад

Oh I would so hammer all of this..

@JungleJim737 2 года назад

“How a Nashville chef uses bbq to make bbq” truly groundbreaking title

@blackrebelradio9879 2 года назад

Look great. I'm eating some noodles and laying down. 😘

@LS-tj2ho 2 года назад

I live in the Nashville area and haven’t been here yet. Need to make some time to go.

@crazykrnazn 2 года назад

Kudos for temping everything! Good food safety practice

@majoroldladyakamom6948 2 года назад

Tempting is very dif than ATTEMPTING, rofl!! Thanks for the grammatical giggle... 🤣

@anklesturnt2dust691 2 года назад

@@majoroldladyakamom6948. I think they mean checking food temperature, although temping isn’t the right word that.

@JAFrk 2 года назад

@@majoroldladyakamom6948 temping is short for checking the food temperature to make sure the meat is safe to eat

@RedPandaMafia 2 года назад

@@JAFrk and she didn’t even spell temping right. good little grammatical giggle

@peterbaxter8895 2 года назад

My concern is for the safety of the food with that probe going from raw to cooked food all-night and possibly in different meats, is it getting properly cleaned/sanitised each time?

@donkeyhotay4410 2 года назад

I didn't know David Harbour owned a restaurant in Nashville, TN. Interesting.

$@fracmeister$

@fracmeister 2 года назад

Great. I'd make that trip

@samuelrina4571 2 года назад

Nice

@danielbyars6 2 года назад

Working as a PM for a commercial GC, that hood system has to cost 120,000$ insane

@mariuszarszylo1476 2 года назад

This is my type of spot. Chef really cares about the food but isn't pretentious about it.

@levikyzer69 Год назад

I couldnt imagine a place thats not "work" but just doing what you love with like minded people and putting out a mean product

@dannyv5175 2 года назад

It’s the fire for me

@HaiNguyen-rp9fc 2 года назад

I Will come here every day just to have dinner every day

@riot_riot4878 2 года назад

I will definitely go there to eat next time I come to Nashville;🤗😋😋😋😋😋😋

@highdesertsunset3011 2 года назад

This place looks interesting

@peterandanntowle5959 2 года назад

Very cool. I would to eat here. If only I lived in your state!

@dennisharding5493 2 года назад

Noneya sounds like a good name for a seasoning blend!!!

@avalon7128 2 года назад

Finally a higher end bbq joint that gives you a decent serving size cause usual high end restaurants give you less but charge quadruple the amount. It’s like I know your trying to make art but dang feed me please for the price your charging.

@kattengat2 2 года назад

Yea. Use the central fire extinguisher line as you support for your chicken.

@ScruffyNerfhurder 2 года назад

I want to go to there.

@kaliguy47 2 года назад

Yes! Load the landfill with more plastic!!

@txxmiles2974 2 года назад

Back yard cooking with the nabors is all i see here

@SousVideEverything 2 года назад

As a restaurant you always work on small margins. Save $$$ and don’t add butter to the bag. It doesn’t help in any way.

@hashimina_ 2 года назад

The god has spoken

@mtasapl 2 года назад

@@young98-cc5ls Most of the compounds that give meat its nice flavour are fat-soluble, so if you add butter to the bag it extracts the flavour from the meat (sous vide really "averages out" the taste of the bag's contents). Frying/glazing with butter afterwards though - that's great.

@rickh1634 Год назад

This is true. I add a small amount of fat rendered from a smoked joint during cooking and a tablespoon or two of pork juices to the sous vide bag. The fat doesn’t do anything other than add a smokey note to the meat, the pork juices also heighten the smokey background.