Welcome everybody to the second season of my Youtube channel: Ralph's BBQ Tube! It starts now! I am looking forward to the new season, I hope you do, too! A lot of BBQ techniques, Many great recipes, of course, All different types of barbecues I am going to cook with may celebrities, athletes... It is going to be awesome! I'm on my way back from Wine House Bodde If you were wondering why I am driving. You may have noticed that we served some nice wines, lately. We will be doing so for every new dish, now! We also Give Away a bottle of wine each week, from now on! Wine House "Bodde" has a great webshop where you can order those wines if you like! After every episode. Alright! We're here! I'm psyched! TODAY: Pork filet casserole, stuffed with Tutti Frutti I have a lovely port-wine-gravy, and a puffed-potatoe-puree! I have order a very nice piece of pork filet 'Entrecote du porc' by MeatFish.nl. It's an online butcher who delivers meat and fish... Hence the name :-) MeatFish... Look: a very nice pork filet Look, very beautiful. So we will fill it! That means that we have to 'open' it... ...like a book. And then we'll stuff it with nice things! Those nice things are: Tutti Frutti, which are dried figs, dried prunes, apricots, apples... I want to hydrate them. I will hydrate them in some port-wine. Because we will use the port-wine for our port-wine-gravy as well! So we need to hydrate the fruit for about 15 minutes So we'll use this port-wine from the fruit for our gravy. It will have a great extra flavor from the fruit. Like I said, we need to 'open' the meat. We will butterfly the meat That way we have more surface area and we can stuff it. We cut from the middle of the meat but we don't cut it all the way through! We stop half an inch from the bottom. I have another video where you can watch me butterflying meat called: "der Lustiger Bosniak" Check out the link up here! To watch it... You can press the link and watch it later, if you like! Idea? Butterflying meat is a technique which is used a lot. Next I cut from left to right. And from right to left, so I can open it even more. So I create even more surface area! Look! This is the idea! Next we need to season it. Coarsely ground black pepper. From the pepper mill But I use even coarser pepper chuncks. I love to bite on black pepper... Fleur de Sel, that's coarse sea salt. And now I rub in some garlic. You can use fresh garlic I am using garlic puree, that gives a lot of flavor and it's just as easy. In this particular case. For a stuffing... it's okay to use garlic puree. I also want some texture so I cut a spring onion All the way... including the dark leaves. They give a 'leek' kinda flavor... A bit more sharpness like a leek. Than we need to wait until our Tutti Frutti has gotten soft. So we can add those, too. In the meanwhile I light up my grill I am going to cook on a gas grill by Broil King, today! Broil King is a Canadian brand, a real top product It is definitely one of the better brands, if not, the best brands in the world that I know. A fantastic piece of equipment! They can become extremely hot, but can ALSO maintain a very low temperature... It is a large piece of meat, so I want to cook it 'indirectly'. More like an oven. This means I want one HOT side of the grill, and one COLD side. Or like this: I leave a cold spot in the middle and put both outer burners on hot... which I am going to do in this case! I will heat up the grill first, by igniting all four burners, then both middle burners will be turned off, and I leave the outer burners on And I will place my meat in the middle with the lid closed. That is an 'indirect' cooking method. More like an oven. So all the hot air will circulate around our meat. Convection... This way it's easy to cook a large piece of meat, like this one. I'll also add some smoke! That's the best part. Because we can add extra flavor with a gas grill, too! This is a smoker box. Specially for gas grills. Here I have such a smoker box. Stainless steel. It is shaped in such a way that we can place it on top of the 'Flavor Waves' of the grill. Flavor Waves are the steel plates above the burners, underneath the grid. I've got some apple wood chips. Pork and apple is a great combo. Apple is also a 'mild' smoke flavor I place the smoker box underneath my grill grates, On the Flavor Waves. Like this. See, I put it on top. Like this. I put the grill grates back... Right! Good things! It has been around ten minutes and I can tell that the fruit is pretty soft, already. I like that. I will poor the port-wine into the pan. And this will be the base of our gravy! I'm cutting the fruit into smaller bits. Let's continue... Let's stuff it! We'll keep the rest of the fruit for our gravy. We just heat it up in the gravy. And eat it warm. At the end... Now, we roll it up...! But there will be more pork meat: Smoked bacon! And tie it So I need string. Butcher string. Let me give you a secret tip about butcher string: In many cooking appliances stores... you can find butcher string. But those are pretty expensive! I don't know why. But if you go to the Home Depot or DiY store They have the same string (maybe in a different color) for half the price! So those construction workers are very lucky... ...when they cook a casserole :-) That's all I'm saying... Smoked bacon, remember? This is also meat from MeatFish. There's a reason why I add bacon to the meat. A pork filet is relatively 'dry' meat. Relatively lean meat. Chances are you dry out the meat so I want to protect the outside And also add some bacon fat. Can you that I am tying an extra loop? Once...twice underneath it. This way your knot will stay. You see? Once, twice... And pull. Great tip, Ralph! Let's check how our smoker box is doing! Because I can smell it, already! There she blows! See what's happening? These are turned off, these are on low. Otherwise the chips will catch fire! It's time to put on the meat! And I will put it.... nicely... in the middle! We want to have an ambient temperature of around 180-200 degrees Celsius The middle burners are turned off and the outer burners are turned on. The hot air and the smoke can circulate around our meat. Again, I want a temperature of around 180-200 degrees (Celsius) in our grill. And the core temperature of the meat should be 62 degrees Celsius. And I will measure this with a meat thermometer. The mailman just delivered this... no kidding. I ordered one of those at: Barbecue Paradise dot NL I had it sent to me... Look, Nice eh? I pre-boiled some nice potatoes with skin, about 5-6 minutes, in some boiling water . They're not all the way cooked, yet. I wnt to puff them in the grill. So they'll get crispy. So we put them indirectly on the grill. I put them above the meat. You can hardly see the smoke but you can still smell it, very well. A beautiful aroma... of the apple smoke. Now we need to make our gravy. A nice feature of this grill is that it has a side burner! This is the 'Baron 440', by the way... Click, click... voila! This is our port-wine in which the Tutti Frutti has softened. So it has a fruity taste, now! To that, we'll add a fond. You can add a wild-game fond or a meat fond. Always nice! We need two of those little jars. Two bay leafs... Two cloves... Half a sprig of rosemary. We put it to a boil and reduce it untill one third is left! And then, right at the end... We will stir a little bit of fig jam through our gravy. You won't know what comes over you! So all the flavors of the stuffing will be concentrated in the port-wine-gravy! Really, REALLY good! It has reduced and I turned off the burner 30 minutes ago. So you can see it ihas now thickened It took about 40 minutes. Now it has cooled down you can see that it has become 'syrupy' Now I will add about.... one and a half tablespoon of fig jam to the gravy. The rosemary and bay leafs go out. We re-heat it quickly so the fig jam has a chance to disolve a bit. Sixty-two point five... (Celsius) Perfect! Just perfect! You can see that this side has become crispy I put the other side of the meat shortly on the hot grill grate. Very short to get a nice crust on that side, as well! A minute, minute and a half...max! The potatoes are also very nice! Fantastic! We're almost finished. Fantastic! Good things! Earlier, I added a little bit of extra wood chips, by the way So I think it had at least 30 minutes of smoke, in total. The potatoes have puffed really nicely! Very cruchy! You can eat them as the are, But I want to make a puree out of them. So I cut them in half and scoop out the 'meat' A great tip: If you own a deep fryer, You should deep fry these potato skins... Fantastic! Potato chips... Fantastic! Tastic...! Delishious! We'll puree with a fork. I want to add some sour cream... a table spoon... a fork...! Let's taste the gravy...! Really good! Wow! Unbelievable! Delish! Good things. Meanwhile the meat has had a chance to rest for at least ten minutes. Probably longer... I'm going to cut it. There we go! Look at that...! [and a whole bunch of weird noises I make when I'm excited...!] Can you see how juicy it is? There we go. Sucked tight... This particular dish was the main course of the very first BBQ Masterclass, I organized! about 20 years ago!! My very first BBQ workshop.... Here it is: Tutti Frutti stuffed pork casserole and a puffed potatoe puree! I keep saying it, people: You GOTTA make this yourself! This is ab-so-lutely beautiful! With that gravy... Do it! O, wait Talking about thumbs... Please give me a thumbs up! That way this video will be recommended by youtube to other people. So more people can enjoy it. You would help me a lot! Please subscribe if you aren't already; press the red subscribe button Hit the notification bell, that way you'll get a message when I have uploaded a new video! A notification. I hope to see you back here, next week! Let's taste! Juicy....! UN_BE_LIEVABLE! Unbelievable... The fruitiness.... and that port-wine-gravy.... Get real! Did I come up with this recipe? Delicious! Meat of the potato? How do you say that? "The potato things..."
