Binging with Babish: Roast Beast from How The Grinch Stole Christmas

he brought everything back all the food for the feast he he himself and Greek carve the roast beef hey what's up guys welcome back to binging with it now look at this I have a package oh and it's from Dollar Shave Club the very sponsor of this episode the product that I am proud to endorse because I can honestly say that I've been a customer of theirs since 2013 they've grown up a lot since then and are now offering shave shower and oral care starter kits each of which you can get right now for just 5 bucks now admittedly I've been a four-blade customer for the past five years so I'm excited to try out this six blade executive premier shaving experience so I thought I'd give you guys a little glimpse into my morning routine and no matter what your routine is Dollar Shave Club has everything you need to look feel and smell your best so get your starter set for 5 bucks today by following the link in this video's description if you want that babish smooth dome but for now what do you say we make us some roast beast I'm gonna start by making a stuffing I have some Apple sage pork sausage here that I'm gonna bust up and brown down aka break it up into little tiny pieces place it a nonstick skillet and cook to a lovely golden brown we're not gonna worry about fun in this case because it's a nonstick pan and there's nothing to delays instead we're just gonna throw in our aromatics I've got some red onion and chopped celery here we're just gonna sweat these for three or four minutes until they are soft and translucent see how we can toss them in the air to try and impress our internet audience and now it's time to address the figurative meat of our stuffing the bread I'm gonna go with these day-old cornbread muffins not only are they gonna have the perfect consistency but all that extra exterior surface area is gonna help them retain their shape now it's time to mix it all together and I am NOT repeating mistakes of your I have an appropriately large sized bowl ready to go and into this we're dumping about 5 cups of cornbread our aromatics our sausage and maybe a cup and a half of chicken stock and then because the center of the roast beast looked pretty red I'm going to try and up the red content with some cranberries by now I'm sure you're wondering what is the roast beast well I submit that it is a turkey and obviously it's a cartoon animal but it's got legs wings and it's boneless so I'm thinking that by deboning the majority of the turkey but leaving the wings and legs intact and then making a roulade with our boneless turkey will at least have a visually close approximation so as you can see starting at the backbone one side of the turkey I'm making shallow cuts around the carcass trying to remove as much meat as possible until I hit the breastbone then I'm gonna repeat on the other side again stopping right before I hit the breastbone and then being very careful because there's no meat between the breast bone and the skin and it's important not to pierce the skin here because it's gonna be the top of our roulade just keep making careful shallow cuts until you have emancipated the carcass right here you've got the perfect thing to make stock for gravy this is a ton of cartilage meat and bone and while I'm leaving the bones in the drumsticks I'm going to remove the thigh bone to do that you need to cut down the length of the bone find the joints warm your knife in between the bones and there you go sometimes it helps to scrape down the side of the bone like this so you can find the joint more easily then once I've gotten the second thigh bone out of there I'm going to repeat for the first wing bones I know I'm not being terribly thorough so go check out Chef John's video for how to debone a whole turkey the last step we're gonna do is place some diagonal cuts on the breasts and unfold them up toward the neck so we have a bit more even dispersion of meat and if your meats looking particularly craggy like mine I'm gonna go ahead and give it a good pound with a meat mallet or a fry pan and then it's time to stuff and most importantly remember that we forgot to season with kosher salt and freshly ground pepper remove the stuffing and get that out of the way make sure it is coated generously and evenly all over before filing in the stuffing of your choice or you might end up with a pre-planned turkey roulade and after all this work and how pretty it's gonna turn out that'd be a real shame so now we're gonna fold the turkey onto itself like big meaty French doors and then it's time to start a tying place butcher nuts or slip knots or whatever knot I'm tying right now at 1 inch intervals of the length of the bird tying around the thighs particularly tightly because we want them closer to the body just so they cook a little bit more evenly and then I'm gonna tie the drumsticks together snip off the excess twine season the exterior liberally with kosher salt and freshly ground pepper I don't want a bland bite in this bird and then I'm gonna hit the whole thing with a little bit of vegetable oil this is gonna help the skin Brown more quickly since this tom is gonna spend less time in the oven than a traditional turkey because it's smaller and that's how heat works but much like a spatchcock turkey I'm going to tuck the wing tips underneath the body and wrap the ends of the drumsticks in a little bit of foil this is just gonna help them to keep from burning and look at that it kind of looks like the roast beef so now we got to do the roasting part at 450 degrees for 15 minutes and then turning the temperature down to 350 Fahrenheit and roast for an additional hour and a half to two hours until the thickest part of the stuffing registers 155 now we're just gonna remove this guy from the rack here that's kind of a two-man job here I wish I had a little bit of help oh my oh my god you guys look at it as this machine he came all the way downtown just to help me get the turkey out of the thing so with our two tongues working as one we're going to put this on a cooling rack for about 30 minutes thanks for helping me out Rasheed I miss knowing that you are sleeping just down the hall for me anyway like I said 30 minutes we're letting this guy rest they want those meat fibers to relax and for the internal temperature to rise to 165 then for the first time in a long time we are resurrecting the cross-section and what a cross-section it is it's like a whole Thanksgiving dinner and now little who's before we can feast all that stuff to do is come the roast beast not sure what that was an impression of but whatever where isn't this guy with a little bit of gravy that we made from the stock that we made from the carcass if you want to see how to make turkey stock check out the link in the upper right-hand corner right now and we got ourselves an obvious clean plate club member here juicy meat crisp skin and holiday cheer all in one rolled up package [Music] I don't want to apply a lens so it's gonna be cold oh my god here we got a letter here oh not the time I'm so cold oh my god okay alright there's the rest of us on camera what I do now I don't have no idea what to do Dollar Shave Club

Channel: Babish Culinary Universe

Views: 3,575,261

Rating: 4.9511232 out of 5

Keywords: roast beast, christmas, cooking with babish, pear qwerty horse, the grinch, roulade, babbish, roast beast recipe, turkey, binging with babish, doctor, whole, how the grinch stole christmas, the grinch roast beast, the, roast beast the grinch, how, beast, boneless, dr., roast, grinch, who, holidays, how to make roast beast, stole, debone, whoville, seuss

Id: _szug5_YkD4

Length: 6min 17sec (377 seconds)

Published: Tue Dec 18 2018

Reddit Comments

[u/selfindeguerande]

Babish has some serious butcher skills, for deboning the turkey like this! It's amazing (especially compared to how he guts a fish: but that's due to the unnatural camera angle, which makes it wakward to gut a fish for anyone).

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It's one of the rare channels in which even the ads are enjoyable. I'm giffing the shower scene.

[u/Roffler70]

NSFW with Babish. Bring your shave butter, folks.

[u/InTheVeinOf]

"We're not gonna worry about fond here."

Who is this Babish imposter?

[u/DonnieFatso]

Damn, Babish shower scene 😍😍😍

[u/inverse_tiresias]

It's the return of Rasheed! /u/OliverBabish, please wish him a Merry Christmas and a Happy New Year on behalf of all of us here.

Is the same coating that makes some shaving mirrors fog-resistant not applicable to camera lens glass? Rain-X spray can be applied to vehicle windshields to cut out/reduce condensation too, but it's probably better not to risk equipment for a one-off scene.

Either way, your dedication to the art is appreciated, and cold showers are purported to have several benefits ranging from a sense of alertness sans caffeine to keeping skin and pores from being stripped of their natural oils - especially scalp and...hair follicles...

[u/heymattrick]

Hmm, I always imagined the Roast Beast being beef. I figured this would be a prime rib or something, since there's already been multiple turkeys on the show.

[u/YouCantHackTheGibson]

I really don't want to contradict our Lord and Savior Andrew, but I always imagined the Roast Beast to be like a Roast Beef with turkey legs. So maybe a Turducken with Roast Beef or prime rib.... A Turbeef if you will.

Thoughts?

[u/zeusapollo2990]

NEVER NUDE!

[u/R3dRuby]

Babby chest tattoo map when? (I spotted one)