Grilling | Basics with Babish Live

hey folks how we doing I like to make you wait a minute sorry I like to delegate easy is he coming is he just gonna we're just gonna look at the sound we were talking before like if I didn't show up for the stream what would happen you can you just see that view for about an hour and a half but instead we're gonna be cooking we're gonna be grilling today I hope you guys I don't know if any is anybody actually joining me in grilling today like is anybody actually grilling right now I'm in Nashville Tennessee right now so I'm it's about with for 3 p.m. Eastern shil time which is perfect and it's just beautiful grilling weather I hear you guys I mean come on the Sun is behind the trees I have a nice cold water and like a sort of tinted waters flavored water very good it's perfect well and weather may be a little hot I'd take it about three degrees cooler you know so who whose know thank you for subscribing lucky lucky so it's C 2:00 in the morning cool thank you for tuning in grillboys we got one of the thick boys here I just I just want to point that out we got Sawyer Jacobs of the thick boys and he's gonna be helping me out tasting this stuff when it's ready we need some third-person adjudicators to really drive home whether these things taste good we learned a couple things about the marinades last time there's too much rosemary I think in the marinade for the kabobs the pork tenderloins you need one to mess up because it's hard to get it right the first time so you need to mess up once and then guy have another one to do properly thank you for subscribing Tier one sub mercy 390 thank you thick boys in the house hello from Barcelona hello from Nashville how you guys doing today sorry for the weird stream time but you know we'll grill we got a girl in this beautiful weather we wanted to be nighttime surrounded by bugs there was gonna be a billion bugs so if I did it at night so no go hey thank you welcome to the stream to avoid TV thanks for joining us howdy from Texas what's up any stoners in chat no nobody does drugs is bad for you from Europe from Canada got people all over Oh got into culinary school congratulations superior Puma 47 Congrats well what do you guys say we get cooking alright so let's start with the start with the marinade and that I need for the processor oh I have this really fancy beautiful knife this is a shun courtesy of the of Jordan who's lovelyz whose lovely house were filming at today it's kind enough to let me use his brand new knife turn this around death power over here I need a little bit more length we need an extension cord over there I can start chopping stuff Brad's got that covered you guys might remember Brad from the last stream kind of had myself a moment with him but look at this beautiful knife so thank you Jordan and let's get started here so I've got the recipe over here alright we're starting with one medium onion roughly chopped and this is one of those beautiful oh-ho-ho god that's sharp I'm just I'm just gonna pull I'm not even press the knife down I'm just gonna pull it back at me okay didn't go all the way through I mean that's really sharp alright garbage garbage there we go and I'm just gonna this is just for the marinade say hey atlas not for you we got it we got a stream dug today always nice to have a stream dog around we're just doing a rough chop on this because we're gonna liquefy it from the marinade so just making the food processors life a little bit easier plus it is an absolute joy to chappathis I'm sorry we're not and thank you also day's hardware for providing these beautiful girls shun didn't provide anything Jordan provided the shotgun thank you very sorry work for these gorgeous grills we're gonna be grilling the kabobs over here and we're gonna be smoking oh and the pork tenderloins over here and we're gonna be smoking some chicken wings over here fun stuff now six garlic cloves I think it might have been a little bit too garlicky too I don't know what do you what did you guys think garlic was that's what I like to hear I was testing you I thought it was perfect Jordan you're awfully oh there we go good I need six cloves I'm gonna take these off my head because they keep falling down I wish we could be listening to the bangers with babish playlists now available on Spotify that's seen a money with that I don't know why I'm advertising I just like the tunes like the music and I like listening to it while I cook but we don't have licenses for that music so we can't play it right now but I hope you guys are listening to it go check it out bangers with babish fun tunes on there did anybody say that they were grilling along did anybody see a comment somebody shout out if you're growing along I can't imagine that anybody is how we doing on eyes was the numbers looking like all right I like good what am i doing these are coming in here I don't need to well that's scary it's so sharp I don't need to meticulously peel these they're going in the food processor no one these are big cloves I'm only gonna do four because you can have too much garlic despite what these these these fools are sand behind the camera hey well you should come over j-bert 771 you grilling in Nashville - huh let me really crank up those flames I wanna smell it from here alright alright these are a little smaller so maybe he'll do more of these just a little little smush that's all it takes we'll tap tap though that garlic will jump out of its skin sort of anyway no I was referencing with that this is Slap Chop that shouldn't be saying so many products the remix of that is really funny enough yeah all right Spence with the show that Slap Chop alright that's I'm gonna do one more oh [Music] well did you know what you know what I say to them nope oh no spicy this is one thing about raw garlic so spicy whoo I hope somebody makes a gift of that and I see it on the subreddit later probably good huh probably couldn't see the spray could you see the spray in the picture excellence yeah I made sure to cheat out some cameras so you could see all of it thank you is there a rainbow and the and the lights that have created now the camera work clearly done by a consummate professional and an expert a handsome man you know you really have and I thank you for but today you're gonna be touching it because it's today you're gonna be touching the camera because I need you to because it means you turn it towards the grills for it all right all right now we got zest from one lemon oh I need a zesty cool I'm coordinated I can do this do we have a zester need a zester from lemon we can move on to other stuff in the meantime how about some froze Murray now again I thought I overdid it with the rosemary last time it tasted a little bit vegetal and kind of kind of grassy Oh so we're making grilled lemon and rosemary beef kabobs and vegetable kabobs and the real trick here the real thing to take away is that we are we're grilling the vegetables and the meat separately the the your instinct is to put you know make make meat and vegetable kebabs because then you can just take home like a bob and that's that but instead we're gonna be separating them because they cook at different rates so you're gonna have either undercooked meat well burnt vegetables are something thank you and so that's the real trick i when you guys take away from this I forgot about the zester for good about you but um yeah this is a you know it's a really great way to make kebabs because then you just you know fork them all off under the platter and then you can just have your guests take from there instead of taking a whole kebabs we got any questions from the audience is garlic bad for ducks well it's you know it's some commenters on the internet so it's gotta be right no offense good not today Atlas dog's name is Atlas she's a cutie maybe you'll meet maybe hope maybe he'll kiss my face later instead of dotty like last time you kissed my face when we did some Morris that one time yeah I have a great great memory of dog kisses I'm also gonna juice this lemon in here oh so sharp it's so scary I'm totally totally losing a finger live guys tune in watch babish lose a finger live on twitch only on twitch brought to you by eggs well we got some great grills here today guys these traitors like triggers there's like a cult following with triggers when we when we when I took a picture and put on it so there's so many comments feelings that trigger and they're dope they're amazing you just throw pellets in this thing turn it on and you get a freaking you know you can make like woodfired pizza you can smoke stuff you can you can grill straight up grill it's fabulous you can heat your home your home you can generate electricity and an emergency okay these are not features yeah these are not advertised uses do not do that that will void the warranty for sure of your house all right so yeah I'm doing a lot less resonating last time because it was just a bit much from little old me did anybody say that they're growing along I can't imagine oh the nashville guy ooh you doing this barbecue no that doesn't count but I appreciate your spirit is it a barbecue sandwich and are you barbecuing the meats that go there in probably yeah sorry and I have a relationship as far as in the stream that like I'd like you to think of him as Roz on news Frasier so just is sexy he's got the same smoky voice and haughty laugh not haughty throaty laugh ha T would be Maris she's the hottie one yeah I love cooking outside cuz he must go like this this is good for your lungs converse right that's how compost works so check the recipe here we got a rosemary in let's check let's do a third of a cup each of beef broth got some nice homemade beef broth here we're gonna toss that in boom and then a same amount third of a cup of vegetable oil somebody saying something silly just chocolate I'm sure it's just chocolate we're not making anyone shot good today no my spit neutralizes the dog poison hey that's that well-known fact well-documented all right we got beef broth and oil in there a socal thing brought Sampson thanks for joining in and and in cooking with me all right so just for anybody who's just joining we're making a marinade for kabobs and we're almost through here just a couple more things we need three good old squeezes of tomato paste get about three tablespoons worth so just eyeball in that this is the marinade so it's not if I go over under the tomato paste ain't gonna ruin it I promise you and then we're adding just a litte a little bit sugar teaspoon and a half again I'm gonna eyeball this there's there's backyards are terrible for dogs just never let it out into a backyard unless you hate your dog cool nice well welcome newcomers thanks for coming to hanging out my name is Andrew ray and I do a channel called binging with babish and basics with babish where I teach movie foods and basic technique on the youtubes and I love coming out here and then live streaming the following week the techniques that we learned the previous week so we had an episode a grilling episode came out last week and now we are just you know I shouldn't do this yet I should I should process the marinade so we can get going that's and I just need pepper put many many twists of freshly ground black pepper into the marinade lots of salt and pepper in your marinade nothing sadder than the underseasoned you got to sort of think about like how much meat are you are you seasoning here we get we got like what is this about two pounds of ground sirloin and then we've got all these vegetables so I'm try to think of picture all that food in a pile in front of you and how much salt would you put on that and I'm gonna put in more than I I just did because that wouldn't be salty enough yeah it's gonna that's gonna be the ticket right there alright let me just send us a little bit more so you can see the blending action there we go try and make it symmetrical here we are a professional organization after all all right good here we go pulse pulse pulse go ahead and liquefy this get this into a nice smooth marinade that's okay that's all in that we're good White's barbecue sauce I can't say I've ever heard of white barbecue sauce can somebody explain what it is all right that's is a lovely smooth marinade extract this from the situation cookie from Costco Costco oh she like at Costco right now or is that like a name of a town so cookie from Costco food processor has much bigger blades and much more exposure to the blades so it's better for like pureeing larger stuff like we had you know you could use a blender for this no problem but there are times when you're gonna want a blender you're gonna want higher power more localized cutting action and food processors also are multitaskers you can put on different attachments with this and and turn it into a chopper turn it into a shredder not not the Teenage Mutant Ninja Turtles villain but the act of shredding and I'm just cutting the zucchini here into one-inch chunks yes god I love how quick you guys are with that thank you is it good yeah I'm just cutting these into pieces that I would want to eat as a man as a man in the free world and I'm just gonna Bowl these up here no no of course the no these are non binary zucchini absolutely it sounds like organic almost like the Oh this is all non binary produce this is too controversial for tsukimi is also poison for dogs we'll also you know hi I'm poison for dogs the dogs touch me they they died instantly on contact so got to be really careful around that with that Daddy is a poor sweet daddy so just cutting these into you know the chunks that I'd like to eat that I'd like to see on a skewer I did inch half inch to an inch atlas are you doing now cutting the onion is a little bit more tricky so I'm gonna do last cuz I don't feel like it so you guys might have seen last week we we ripped we just we just chop the head off the pepper and ripped out its heart that's the easiest way to get the four out of a pepper see what I'm doing here just whack whack do what I could do I could do it's done deep-seated pepper no problem a three way that that other top I shouldn't have done that cuz I'm just yank this out and boom I got some usable fresh usable compost don't know why I keep going back to compass so I got compost on mine you know I mean I'm the young tattooed hipster in New York City that I think about compost in Nashville right now so my compost thoughts are at an all-time low all right so let's um likewise you know just cutting these guys into you know not bite-sized but yeah pretty much play sighs he's one inch so they're so they all have you know similar exposure to the heats and can cook nice and evenly are you not entertained shall we is that what you wanted somebody give me bits for that I want bits now hey thank you for subscribing this is fun more Dom thank you for subscribing really appreciate I want these to be relatively uniform here I do not mukbang a little-known fact about me I do not nor have I nor will I ever mukbang maybe I may be on April Fool's Day I'll be like now we're doing mukbang with dive establishes a new direction of the show of now and forever getting bits hey thanks for the bets hey the pepper so yeah bits go all right and then we got the onion here so the onion is a little bit trickier we want to we want to keep it in big old chunks and that's a little bit harder to do so I'm gonna cut it nicely so I can that best access the core here okay can you brad bless you look can you can you put the the other window and Frances not delayed Brad do you know you the one who stand in there so it's not really fair for you to pass this off on Swarek he's not an expert X Hydra thank you I'm glad that you have reformed from that awful organization known as Hydra but they have you know cooler logo sorry cooler folks okay so we so basically what i'm doing here is i'm i got the onion halves i'm trying to keep these in big chunks so we can add the chunks to the skewers so i'm cutting at once down in half lengthwise and then just sort of cutting wedges out of that boys short right i'm gonna really mess myself up if this thing i promise you that all right that's that's all the veggies right that's it here's some pepper i was eating this place so now sorry love yeah you can really crank this thing up it's a you know the temperature maxes out it I think about 400 degrees so I'm not sure about a seer but I believe you can just get it nice and super hot in there like 400 to 450 degrees I'm not sure I can't confirm exactly how much they should I've heard many tales yeah they assured me that you can get it nice and hot in there for like pizza making other applications where you're gonna want a lot of heat okay so I got my top sirloin here and these are a little bit big so I'm going to be cutting them down into probably having each one of these so they're more bite-sized more manageable chunks alright don't worry about cross-contamination I have a whole crew of people that are your maid cleaning these just as soon as I get the meat off of them don't you worry I don't know is that we do you guys want to see like a behind-the-scenes video do you want to see you know the new place like a little tour that's all sin you tell me what the reaction is to that when it when it comes around I'm feeling people are gonna want to see it's a pretty well yeah cuz you know you guys want to probably want to see what you've helped me to sort of get into like this is the thanks to you guys that I have this new space to make bigger better contents all thanks to you guys so might as well show you the digs and alright that's fine you just get skipped to the three minutes 32 seconds for that special bit just for you Jim wait that's an area that says Tim and Eric sketch it's free house for you Jim it's free real estate following commercials for Jim boonie holy ok I'm getting these guys down to a nice sort of bite-sized pieces bite size fish you know I want to give you a good good some chew on you know literally and figuratively I want you to think what she eats that makes sense I fix it yes think what you eat Thank You Brad so this is this is top sirloin so it's gonna respond best if we cook it to you know solid medium medium-rare but you know probably do two skewers one at medium what a medium rare for people who are wrong but there are always people who throw throws people who are wrong and they deserve d2 what what did the what is meats poisonous for dogs okay Tom marinate was let's do this see what's going on yep we've got the meats over here we've got a veg over here I don't want to cross-contaminate the veg so I need to wash my hands which means I need to leave briefly and I don't know what else to say but I'll be right back they can still hear me I'm entering the bathroom this is a all right where the levels still bouncing when I was in there good all right cuz I was talking the whole time okay oh you oh you headphones yes of course all right so I'm putting you know just to maybe like a quarter of the marinade in with vegetables cuz the vegetables do we like you know too much marinade and it's gonna drown in that flavor we want sit we want to taste the vegetables not the marinade so mushy just a little bit just get some herbs and some garlic going there but most of its going on the meat because the meat can handle it and I just I just washed my hands and I'm immediately went for the me I'm a smart smart man smart person Freddie thank you can we figure out we got the hand washing solution for subject cuz those the hose don't work if we get some soap Baird yeah can we do that that's the way pioneers did this way I did it when I was a little boy when I was knee-high to a duck so my hands are waiting for the meet what's going on with in the Western Hemisphere take you on a journey carnivorous pleasures that's good an ex-girlfriend am I always washed her hands why doing a bacterial handsome hilarious that's like everybody's gone everybody's gone except for Sawyer holding one flick boy remains okay so we're still with you what fine that's the last time I'm gonna have to leave you because we're figuring out a rudimentary handwash solution even as we speak just got to figure out the water pressure thank you all right but this guy these is his vegetables I'm going to wipe off here that'll do for now cuz we need to get these guys marinating and then we need to get on to making our pork filling I think we probably be next so I'm gonna grab some plastic wrap here be more accurate this is press'n seal which I love because it's just like just press it and seal it it's available if you're looking a started I don't know how do I actually don't know if it's true they have housewares sometimes they have so Brad come back we have the meats that we're going to marinate in the fridge and then we've got the vegetables that we're going to marinate at room temperature curious Thank You Brad lovely assistant Brad everybody this is Brad press'n seal it's really good because it's not sticky like saran wrap it just sticks to like an oily or ceramic or glass and just like straight to it so great sponsor however by the friendly hardware expert hardware in place it's hardware is very kind to help to settle this episode so I am marinating these guys at room temperature and I need the food processor again so soon as amelia gets that clean new rates could you voice in this paper towel for me oh wait no this needs to be washed does that mean uh all right guys this other stuff we can do while waiting for my utensils to be remedy we clean my knife oh yeah I know the knife needs to be clean you're absolutely right I just gotta be clean yeah Brad somebody I'll get him clean the knife door cleaning the knife I'm sorry take this thank you careful it's very very sharp so I guess in the meantime there's really nothing we can do I have had Nashville hot chicken hot chicken and I gotta say it's pretty [ __ ] hot so good job you lived up to expectations and exceeded well I got it from Hattie B's that's where I got the hot chick in any better place and just so you know no that is not bradley own that is brad the cameraman brad caption bradley own we're probably gonna team up again soon so keep an eye out for him I think we're gonna be doing some barbecue actually I think we'd be doing a fermented barbecue sauce you didn't hear from me so what else we got here go jets go bolt wounds is better for hot chicken I've heard that what's the cocktail beverage this is water this is clean crisp refreshing water fruit juice thank you much appreciated we got our rates cleaned up let's get this guy back inside you go beautiful the days this guy's come on like it's gorgeous alright got a meat mallet totally marked up what's going on with you guys we're still waiting on the knife for almost there and then I need the stuff for the pork tenderloin the ingredients for it and the recipe Pratap thank you this is our first time cooking outdoors guys pardon the interruption I Love You Man 487 I love you back well model is your watch this is a mixing something I don't know what it is but it's a mixin we'll be making our stuffing for our pork tender ones we're gonna butterfly pound them out and hopefully learn I've learned lessons from this time as I think there's time in this recipe down the these two recipes so far courtesy of America's Test Kitchen where it's really great resource for learning how to cook and excellent thank you so much we got these lovely toasted pine nuts this is my favorite part this plus these piquillo peppers which are in this sweet pepper they have a little tiny bit of heat to them but oh gosh these are good so there we go so into the into the into the food processor here I'm going to go this is just like a piquillo pepper and Manchego cheese bread stuffing you got the man shake good good stuff we start this is bread stuffing we're gonna make it more like a like a paste so we're starting with a slice of high quality nice bread last time use the hot dog bun that was fine so high quality low quality whatever um and we're just gonna toss we're just gonna break this up a little bit toss it in here there we go so starting with a little bit of bread one slice and then we are tossing in these piquillo peppers which I'm going to drain a liquid into the trash can because as we all know cue a pepper juice is poisonous to dogs so I'm just draining these guys out there's not much in there it's just water I think maybe that's vinegar I'm not sure but the way a little bit in there I don't think it's gonna hurt you we're just trying to get as much moisture out as we can because well a nice thick paste that's in my face right now oh you can't yes because this is the thick boys I'm not sure if you heard of us the cutting boards are just like you know they're heavier like a heavy cutting board is really important that way it's not gonna move around I don't have to anchor this normally I have to throw it on the moist paper towel underneath a cutting board keep it from sliding around this guy ain't going nowhere he's moving the whole table so peppers peppers n then we got two ounces of bench Eagle cheese and this guy how much this is but this is 0.02 I was gonna say it feels like about two Emilia is really just the whole reason this show works so Thank You Millia we're so perfectly getting everything done so I'm gonna I'm just gonna get the rind off of this just as little as possible I don't think you can eat the manchego run you guys can feel free to correct me on that yeah also steps a little tougher than the regular cheese let me take a bite you want me to take a bite do you want yeah I'm gonna break that part off so there's no cross-contamination Mouse contamination and we're back in business tastes like man shaking which is a bleeped it's a shoot I can't remember it's a it's a it's a Spanish I really don't know it's it's an aged cheese is pretty firm it's kind of like I'm I'll call like a funky parmesan almost you know just taste taste like cheese taste is the sensational all right so we got the manchego cheese that we've got it's a quarter cup of toasted pine nuts pop men you got two garlic cloves this stuffing is so freakin good man I flipped out the first time I tried this you know it's even raw it's really good I would howdy visit as a dip but like I would go so far as to eat it as a dip and but but once he apply some heat to it she's get smell see thank you twitch for putting me on the front page I appreciate it and I should really I don't know I guess announce more than I that's the end of every basics episode that we do that I guess cuz at the end of a given YouTube show you generally stop watching so yes no I know that's you guys watch some percent of my videos every time right so I stream every other week every other Thursday opposing the release of a new basics episode we're cooking what we made on basics with babish last week trying to get two whole garlic cloves in here okay I'm sorry folks thank you for for the feedback sorry about the feedback babish plays games I love fortnight for tonight's the best I actually have been playing God of War so that's if you want for real answer to that question I've been playing the new god of war I love it I love that it's a whole the whole thing is like one shot one camera shot from front end from beginning to end thing I'm about halfway through but I've been so darn busy I haven't been able to play much all I've been thinking about is playing my favorite game fortnight even though I'm alright so this guy's ready to process and then we're gonna start stuffing some pork tents oh we need to hit it with a little bit of time so since we're processing this guy into a pretty smooth paste I'm just gonna I'm gonna take page out of my man Bradley uh nice looking just that's what he loves to say just it's good to say that try it yourself try it at home a little bit more I think we want ya bout a teaspoon of the time I'm just gonna do a couple more stalks here and then we need a little bit of smoked paprika so I've got some smoked paprika here a teaspoon sorry so there we go we got this beautiful bread stuffing semicircular this recipe oh it's so good yep hey bug head bug head contact it wasn't in my contract right yep and live this up and we are going to process this we're just going to sort of pulse it until it gets to a nice crumbly consistency this is this is turning out pretty crumbly and I really pasty enough I don't think I didn't forget anything but to hold it together a little bit I think it had a little bit olive oil or vegetable oil just a little bit just to help it kind of bind because it's like maybe like half a tablespoon I just went like this this is a professional that should help it bind together a little bit better it's okay if anybody gets that I'll be very surprised one of why it's not binding one way the way it did last time I was I feel like it was much more of a pace last time what somebody got it whoa what a world we're living in okay Don sequitur that's a funny name to like this guy oh geez there's a whole piece of bread that didn't get process that's probably why there we go let's try that again now we got all the bread in the path of the blades that's a cool name for like a new metal band the blades have a great band name earlier I don't know if I didn't say it unless people who take it name that band is Louisiana State the next celebration with Shawn evidence is gonna be in I know if I should officially say this it hasn't happened yet very soon I would say within the next three weeks will be the next collaboration with Sean Evans so keep your eyes peeled wide oh okay so next up better stuffing here a little bit laQuita sorry guys taste see it son moving a little bit so good manchego and the he's a little more salt I think I don't you know I never put salt in me that's why let's say I'm glad I tasted it thank you guys for approximate because this needed salt no pepper oh man say go I'm gonna test of pine nuts make sure you've got your pinky out pinkies out all right there we go so we got this nice nice nice stuff in here nice pace I think I think we're gonna unfortunately we're gonna run into some leakage here because it's too thin but hey this is warning experience you know there's part of cooking a mess up a little bit but I have every confidence in those kebabs yeah we are nope yeah well we got a mic fall guys sorry one moment hang on I'm sorry we're just readjusting the mic here we have [Laughter] so you guys are all brainwashed man all right now what oh no that's okay so now we're we're butterflying these these here pork tenderloin and snap pork tenderloins have a little point the end to them and that's really not gonna help us and butterflying so you know we're just gonna discard these little ends here because they're too flat can't butterfly them so sorry deal with it and a little used to send you there and you know we got some silver skin on the outside of this you can optionally remove you can just sort of peel it off like that that is just grab it pull it sometimes there isn't that much there's some silver skin here but it's it's it's yes bread what you zoom in on this see what we're doing here so I'm just cutting right underneath the silver skin just peeling right back and here I'm gonna put that aside see and see what I'm doing here here we go she's getting right underneath that silver skin and I'm just using the knife to just sort of separate it from the rest I don't think they get rid of all of it but the more you get rid of the better just so you don't have those like chewy bits this is barely any on here so I think it's nice fine and I'll do a little bit on this one too just so you see I was talking about down this way so you can see where the so much goody begins right here her skin is skin that is silver it's it's a it's a tough sinewy a layer that sometimes is on the outside of some meats and it's it never breaks down like you can cook this all day and it won't still Aten eyes or break down like fat or connective tissue or cartilage they will always be chewing so it's best to get rid of it if you can or at least cut it in half because now you don't have this giant chunk that you can't chew through you've got like some smaller chewy chunks that's not that bad Thank You Amelia I don't see we've brought over but I appreciate it cool cool cool Sabarsky here now hey Alice poison dogs okay so now we're gonna butterfly these guys we're gonna sorta butterfly them no we are gonna butterfly them dude butterfly pork tenderloins you'd normally just sort of open and cut it in half and open it up like a book that's what we're gonna do but then we're gonna take it one step farther by pounding it out so I'm just cutting through this and we'll cut through too deep I just want to cut through deep enough that I can open it up flat just like that there we go it's almost flat still a little bit thick right here and then you can just sort of feel where is it still thick where is it still hanging on you can make cuts accordingly that little tiny cuts just so you're making sure you're not cutting straight through because then well then you're out of business there we go opened up so I'm just you know this is why we had to cut off that little nubbin at the end because we want to be able to have a nice even action they found the dogfighting ring all right we got some neighbor neighbor Doug conflict it's been resolved the fence betwixt them so don't worry one time she's Brad know I'm the dark one those two you're done you're darkening it up today and there we go I'm just flattening this guy out getting nice and flat and even as I can it's still a little thick so I'm gonna try to go a little bit deeper it's it's scary because if you know I don't want to make it through to the other side because then we're more in real trouble there we go okay I call that call that good so now my favorite parts we'll cut here just okay rich one of my favorite parts right now make sure there's a little bit of distance between these guys cuz they're gonna spread out and I need some I can I do I don't think I do this with Preston see we're having regular plastic wrap I might be able to okay I'm gonna try if this is gonna do this then well this stuff can do it alright so there we go get our put these down and let's try it out see what happens that's working we just want to get them nice and even flats they're gonna be a little oblong the goal is to make them in the perfect rectangles we might trim them down don't be afraid don't be afraid of your pork or your porch just as afraid of you as you are of it we go even these guys now feel any ticks lots of nice uniformity normally uniformity is a bad thing but right now it's a good thing we want to conform no yeah that huh now what we didn't do last time was trim them just a little bit just to make them a little bit more rectangular this gonna make them a little bit easier to to to stuff so this guy's gonna be tricky right here because I have a I've got an angle on the end on the corner of this once that's gonna that's gonna prove tricky but this guy's nice and even what I am gonna do is just sort of slice off these reference we had a nice pretty good you know I might actually cut this off that's gonna help there we go we got two beautifully flat pork tenderloins just ready to be filled in fact the this parts looking a little thick so revise that just a little bit like we said guys this is a learning learning learning process there we go I'm like the way I like the way that what's that huh these guys are ready to be stuffed and rolled and just filled with all manner of wonderful fixes it's a little thin right there but that's okay all right this guy is really where I wanted me to be so I might I think this one's gonna be harder so I'm gonna start with stuff with this fella again just trying to even Matt a little bit just so he's not too hard to roll these are nice pork rectangles now all right so I'm going to we got the butcher twine here it is great this is turned into a real messy process last time so let's see what happens I'm not gonna I'm not gonna do a proper trust okay I'm just gonna do a lazy man's tres which was my nickname in high school what does that mean I kept asking the kids what do you mean by that listen here your lazy man's trust I was like you guys are bullies you make a good point I'm going off on a tangent now and I apologize so keep spreading this down right towards the outside edge of the pork now this really should be close to the edge I'm gonna scrape it over the edge there so we can really wrap it up yeah so there we go I don't wanna over stuff it either this stuff is very potent flavor-wise thank you yeah this stuff is very potent flavor-wise you don't need that much of it and also you don't want to over stuff it because then it will just leak out what was the point of any of this why are we even here nothing matters and so then I'm gonna toss a little bit of packed spinach in here yeah just a little bit of spinach because that's gonna when that cooks it's gonna shrink down and it's gonna just become nice little layer of spinach in our pork roll we got any questions or any ideas from the audience this is sony fs7 with a what's the lens on their FB for 2014 13 years less that's a nice lens so in this this is a red stuffing this - made into a paste if you're just joining us in here are as a jar of piquillo peppers a slice of white bread 2 ounces of manchego cheese 1/2 1/4 cup of toasted pine nuts 2 garlic cloves and some thyme and some smoked paprika salt pepper it's a really wonderful beautiful thing you know I forgot to hit these with these pork chops with salt and pepper so again sometimes goof up a little bit we can still season it a little bit and we'll just season the outside so much you don't normally do but it'll be fine everything's gonna be ok guys I can feel it all right so yeah if you're just joining us we're making some stuffed pork tenderloins here and now for the tricky part here we go let's just know this is gonna be a gigantic mess it with some pepper too before we close it up oh yeah I always make sure to season your meat well cuz nothing sadder than under seasoned meat let's to get to the table imagine cooking and then all your friends are like pass me the salt and they say it's that exact same tone of voice and then they flip you off well they will they say it like I need new friends these guys would mean all right see okay how did we do this last time or this tonight okay all right now we're getting closer I'm getting emotional closure here that's what I'm looking for yeah okay let's really get that in there we don't want to squeeze any of it out something that's gonna come out it's okay but try not squeeze any of it out yeah and then we need to trust this how did you keep these clothes last time they just stayed closed on their own I guess I just really get that in there we go right and I'm gonna trust him while he's fresh scissors I can use the knife flip strings poison bugs that jokes getting old no no I think so meantime I can use the knife because it's very sure jeez jeez Louise all right and I'm just gonna just grab your string brings you can see this better bring it in parallel to the roast and just sort of slide it on Missy it's underneath just like that and then I'm just going to tie it up tight I'm gonna do a you can do a butcher or not I'm just gonna do square knot thank you go alright let's keep it going strength isn't it learn eath Wow these guys on the way yep and tired tight square not that I remember which direction doing this though this guy coming undone and it looks like it's gonna stay in there it's the that's looking like a closed system I think so I think we're gonna be in good shape I don't know we'll find out keep it going I made it to life escapes as opposed to the homeowner here Jordan who made it - what was it Jordan Eagle Scouts you have an Eagle Scout that walks among us like a normal man what was your presence for those of you couldn't hear him he installed a plant life on a median in Texas that could survive year-round and every Sun that's cool man that's true except it was Oliver where was it yeah I'm sorry I'm sorry to split hairs yes exactly that's again sorry to split hairs okay and now I'm gonna start going from the other side because that's just more economical for my mind and body Leslie just tie this guy up I got this one a little bit short it's okay don't be too hard on yourself all right you're a good person unless you're not if you're a bad person work on yourself and we're building a lovely for those of you just joining us we've got a pork tenderloin stuffed with a bread paste stuffing of manchego cheese and piquillo peppers toasted pine nuts garlic thyme whole bunch of great stuff and now we're just just for looks and just so they don't burn we're just gonna snip these long bunny ears here and we got some I'm gonna do another trust over here because they've got some spillage over here and I don't know don't lose any of this beautiful filling because it's really something special I tell you what you got any king of the hill fans out there cuz we're cooking with propane today we're cooking woodchips wood pellets and propane or not alright how he'd feel about wood pellets probably negatively it's not charcoal but it's the same principle so that's right tasting the heat instead of me likely I'm personally a charcoal man or a wood pellet man I prefer that over the gas grill but the gas grill does have a lot of great applications like like nice good sear on something you don't wanna get all that smoke flavor around and then for grilling these guys like these I don't want I don't these to be smoky we already put some smoked paprika in there all right so that's one let's get the other guy going carefully you can sorta use the spinach is like a really give it what for that's what beer would you recommend with this dish I don't drink is the answer that I believe this I'm supposed to say right now I would I would go with you know everybody's crazy bets IPAs and sours nowadays can't really go wrong it's good stuff I've been crazy about serozha I'll admit to being a trend follower ok that was good sue me no sue me you couldn't sue me for saying so it's ours go there go that don't get thrown out of court Judd be like that's that's erroneous case dismissed so we're trusting this guy up here we're doing the lazy trust which is just literally just tying it off and we ain't yourself well I think the toothpicks would not work very well here versus string because we're trying to you know it's it's like this you know it's like it's it's holding things and if I were to toothpick this it could still very easily open up at the tie it's not going anywhere yeah either the heat pork tenderloins retract a lot in the heat they later probably they tense up because their muscles so with that they would just they would just pull apart with the the toothpick so be wary if you're gonna try this with toothpicks I don't think it's gonna work but if it does but tag me on Instagram show me weave me wrong I often am it's because I'm not a trained chef I'm just a normal Joe from the neighborhood what that guy saying Nathan please just a regular guy in the neighborhood there any Nathan for you fans out there we've tend to think that it's the finest show on television oh I'm a something-something dandy now can somebody fill us in if we hear the name of the oh wait um I'm an out there damn from dangerous just what no wait till you see me do my stuff just watch me do my stuff that's such a funny like tagline fruits like that's like used to be like a full football talk or something that's wait I'm a debt I mean yeah start me crazy from from dick Deena's the snow Dumas Dumas I'm a I'm a something something from Dumas yeah finding finding Frances which was just like a masterwork sorry we're just shooting [ __ ] about Nathan for you right now sorry just a couple of Dumas oh wait I'm a ding-dong dandy from Dumas that's that god it was a different time in my world I'm a ding dong ding goodness those were simpler times when and when paper was made from trees no sugar and everything people smoked cigarettes like wow we got something from no live lying are you actually from dhimmis dingdong daddy from Dennis and can you take a picture of yourself in front of the welcome to Deemas signed as proof otherwise what today's do stick mistakes I want to see what's going on Dumas I need today's Dumas newspaper stat okay thank you okay these guys are ready so I'm gonna start preheating the grill nope cranking all these burners and highs the propane are you just when I need you to actually appear yeah that's that's make sure those are all lit I don't want us to Diana go okay so we're gonna let that guy preheat for 15 minutes till it's nice and roaring hots can we get these out of the way did somebody take these thank you so much thank you okay and can you get a platter cuz I think I'm gonna start skewering this alright so guys we we got 15 minutes to let this guy come up to temp can I can we do him we execute a hand wash I'm gonna go right over here guys just just doing just doing a host hand washing where's that soap that oh it's hand sanitizer yes also cleans things sweet refreshing nectar that is I love it pause the spider on paper towels show over shows done no I'm not gonna do that just just to just to make you guys go crazy there we go how's that feel very good like it better snip all right Brad we're gonna be executing a camera move and t-minus 10 minutes so just 19 t-minus 10 minutes funky some got some cool neighbors and this did find me guys while I execute it nose blow right you can mic what you're not gonna hear me nose well deal with it yeah hey guys welcome back sorry about the nose blow moment there um so my hands are sentry sanitized and we got the grill preheating I want to hit like 500 degrees I want this thing to be roaring hot and then what I'm going to do is since here do you want to paint over the grill here so this grill has three heating zones like a lot of modern gas grills and this is really this really great one's got the i grill thing so you can test the temperature speaking of which so we have those probes yeah yeah cuz I want to keep an eye on the internal temp yeah let's do two thank you you got the app right yep because he lives here I don't so why would I yeah so I'm cranking all these on high right now because I want it to be nice and hot in here like an oven but then I'm gonna cook these over indirect heat so I'm gonna crank both these guys down to low and medium low and I'll put the roasts on the left on the left side of the grill with this guy still on hot so it's gonna it's gonna keep the grill nice and hot go for now four blasts in all three Thank You Jordan and we got these probes here so we can keep an eye on the internal temp of our roast so maybe I'll just get these guys in here right now do you want that over to second sure the probe insertion so you want the filling to hit 160 as well so doesn't necessarily need to be in the meat and it's the most center most part so I'm just gonna make sure to flip these guys a couple times make sure that they cook evenly cuz you could potentially under cook one side of them the ones at 165 I like to go a little lower with pork tenderloins I know that's not like the coolest dancer in the world because people freak out about we need doneness but like I'm gonna do one more around okay but you know he's five degrees probably won't kill you know I'm not gonna make controversial statement FDA recommends 165 degrees Fahrenheit internal temperature can be fully but I like to little on the wild side interesting usually fall terribly sorry you usually fall so ill ya know it's weird I always get sick after ate pork I don't know why all right let's see how we're doing over here where 400 agrees so like five more minutes and then we'll toss these guys on there cuz I want this guy to be around 500 agrees Sweden start building up a nice crust I'm also going to keep an over the grill I'm going to do so this is something I didn't do last time and paid for it Jerry brush this guy down yes thank you so we're gonna do is grab paper towels here and I'm just going to lift them with a little bit of vegetable oil this is name checking up let's say from Star Trek sorry a little bit of oil there it's good wolf poisonous for dogs so it's alright there we go yeah nice [Music] that's gonna help keep the Tenderloin sticking too much this thing gonna stick into the trash eats poisonous rivers very sore spiders and that spiders loose somewhat I think he's on me it's made of home on my body all right what are we talking about guys we got 100 more degrees to kill what's going on you're so high waiting tell me about these Sawyer thank you well up my rat Oh somebody's having some fun here salt and pepper I saw them pepper the interior all good hey thank you for subscribing Shadower to 2,200 thank you very much for subscribing I appreciate it thank you guys for coming out this is your first time here can you try refreshing the page because I don't see the the view the viewer numbers see what happens if you refresh that oh my god that's all-time high the previous high was 3000 got 10,000 active viewers in there so guys thanks for coming to hang out appreciate it and sorry can't bring the oh yeah yeah there we go thank you oh man thank you guys so much for for hanging out it's so nice I hope you guys are having a good time we're just at here grilling enjoying the lovely Nashville Tennessee weather 15 at 15,000 my goodness gracious my oh my stars and garters well hmm well that's very good apple juice thank you for the apple juice but I have tumblr tumblr glass what's Kevin like freaking out right now well yeah we're just waiting for this guy to fabrini we got like 50 more degrees to go for those of you who are newcomers we're grilling pork tenderloin stuffed with Manchego cheese and some some bread and toasted pine nuts garlic the key Oh pepper is really delicious this is one of my favorite really simple grilling dishes and then we're going to grill some kebabs and then we're going to smoke some chicken wings smoke and grill some chicken wings kind of combo situation yeah and we're not losing we're losing a little filling here but not that much so I think we're gonna be okay and we're just waiting for this grill to get up to 500 degrees just nearly there and then we're gonna toss some on we're gonna grow them for about we're gonna grow them I think last time it took about 25 minutes maybe I mean it's gonna put out a little bit of moisture but some the spinach I think it's it's nice and like it tastes nice in there with the stuffing but also it's a great handle to sort of grab the pork as you're rolling it you need something there otherwise your fingers are just going straight in the stuffing and that sort of keeps it localized and keeps it aside and yeah the spin just going to put out a little bit of moisture but it's not gonna happen any other questions yeah who is this sponsor it's sponsored today aces hardware is helping us out with these grills and and we got some really cool grills here we go Trager over here that's like people love the trailer like I was saying before it's got like cult status and then this is a weber it's got you know some some digital probe plugins and it's got an apps you monitor your meat so i'm gonna be monitoring this meat oh well i'm the weights like 475 overthrown - you should be [ __ ] okay as fast as possible fan on over thank you poisonous in all respects all right now I'm gonna grab the KB's and feed them through this joint right here close this up and then I'm gonna turn these two burners down to medium-low because I want to this is called indirect grilling indirect grilling is when you have a more powerful heat source that you're using as your primary source to eat with so your grill acts more like an oven in a searing machine unless okay gotta plug these guys in let me know if you're getting readings on your phone over there all right it's some hearing it's a Bluetooth thing I believe bluetooth to do that and yeah that Marquess to lunch all right great 77 degrees that's a little warm for me but we've been outside for a while so whatever can we can we get this quick strike this and next up can we get a platter and right there at platters great thank you rates I'm just gonna give this a little wipe down quick got to keep a nice clean workstation folks oh my goodness I mean high heats like thank you think of you know thinking her grow the way you'd think of your oven like if you want a grill garlic right in your oven you're gonna use your broiler because you want to get a nice fast crust on there without burning a lot of big tubes you know stiff so think so super high heat you want to see anyone hit it real fast again I saw Brendan oh thank you very much got my skewers thank you can we can we rack focus up here we're a little softer thank you planner applaud it's a go now I'm gonna start skewering let's uh start up the vegetables I suppose that way I'm not cross content now see see start with a vegetable see not cross contaminating now that really matters cuz they're both going on whatever this happened this is like one of those old magic tricks there we go I have nuts I've only ever tried it with pork I think it would go great with chicken I don't think it would go as well with beef those really good with pork cuz pork kind of stands on its own and it's a very strong set of flavors so okay it's curing we're just we're just alternating in a pattern here I'm gonna go zucchini red pepper green pepper and I'm gonna go onion chunk and to help that along you just kind of there you go I just keep repeating that over and over until you're dead how the levels I'm gonna Mike's still in place we got a slippery Mike here folks I start to go quiet that's why not because I'm shy not because I'm terribly shy why did I do that see if I said if I start not concentrating what I'm doing red pepper green pepper this this marinade smells an awful lot like the salad dressing you get like a hibachi place except that's carrot and ginger so I don't know why it smells like that cuz it's neither of those things are in here oh well so we're just lining these guys up we're just gonna do two skewers today don't worry we're not gonna let the food go to waste but we're just gonna do two skewers for the sake of time please don't want to keep you guys here all day then again isn't it better if you a lot of Street and longer isn't that like a good thing while you stream the better I'm like I'm not gonna waste the food don't worry guys I got I got a hungry crew here that needs to be fun except we just went to was the name of that place Arnold's we just went to Arnold's here in Nashville and ain't got any fans I bet there are and it's it's what's called a meeting three to meet with three event vegetable or whatever sides and that's good Gasol oh mighty it's just so dang good so oh and you know three there you go so big tip here and I mentioned this earlier but for anybody who's joining us you'll notice I'm just doing a vegetable store and then I'm just going to do a meat skewer that is because these things cook at different rates and you have undercooked meat or burnt vegetables or whatever and this is just a more effective way to do it keep your your meat and your vegetables on separate sewers and then once you're done when you're raised serve just lay them out on a platter like this one it just struck me that Luann's last name is platter and that's pretty funny I mean Zook can somebody check my math please does this look like it's all alternating in the correct pattern I think so check my math while I'm working on the next one please thank you okay start again with Zook what's what's your guys favorite vegetable to have off the grill here cuz like I love when these vegetables get nice and charred and soft smokey what's what's your guys favorite to have off the grill you shout it out for me it's probably peppers I love red peppers I love roasted red pepper grilled pineapples dope so yeah I'm not gonna not gonna tell ya the onion here is really the unsung hero because it's just so nice it's nice and sweet how we doing on attempts there how we doing on temps in that we're checking temps via the Bluetooth app ok that's interesting the closer so so far apart but that's fine because we can help I also need to flip these very soon so can somebody tell me when like so we set a time of like five minutes thank you Brussels sprouts Oh Brussels sprouts on the grill what am I thinking with this with this basic nonsense this is pretty though right I mean gotta love a good vegetable scare so this marinade is a combination of rosemary garlic tomato paste beef stock a little bit of sugar salt pepper and one whole onion I believe that was everything so it's a and lemon zest lemon juice so it's a lemon rosemary marinade it's it's it's it's a little chunky it's not like totally Liquide us and it's really good it's really tasty thing just gotta go easy on the rosemary I goofed up last time I also just goofed up right now I put on the onion out of water I'm so sorry guys we're gonna have one out of order here don't check the math on this one this one has a known error liquid as a liquidus or the queenís the quickest you guys are so creative I didn't do essential reference somebody yell out what the Seinfeld reference I just did is because I don't know I'm talking too much and I'm totally out order on this one since this one's a mess doesn't matter at the end of the day yes no this is for pretty messing this generally in the right order I just mixed up a couple onions and peppers do one more let's turn a laundry bans on the way and I got a special guest what are the thick boys I mean we have like 10,000 people here who don't know we refer to ourselves politically only as the thick boys sometimes and we say to one another in a gesture of goodwill bone Apple teeth yes that is thick spelled with two c's how we doing on that five minutes halfway all right so we got some beef in the same marinade a lot more of it went very light on the marinade with the vegetables because the vegetable flavor is so delicate we don't want to overwhelm it but the beef the beef can handle it so fat this beef going for about what 45 minutes now ideally you want to go for like an hour but you know we're trying to get things done here soon it's been an hour it's been an hour and my time my internal clock is just not great and we want to try to keep these relatively uniform again you know for evenness of cooking so if you have like this piece right here it's a pretty skinny it's nice and wide see you skinny wide skinny wide so I'm putting it through skinny way so it's gonna be the same width as everybody else here you got it well hanger there that's gonna present a less beef was very bad for boys and see I've got a really fun really long piece here see that so I'm gonna go ahead and fold this guy in half that way we're gonna get a much more even piece and you're at 121 and hundred on the other that seems awfully fast so we're gonna yeah that's true oh it's you know it's probably time to give them a good flip so I'm gonna I'm gonna pause from this for a second guys in this game give these boys a nice flavor okay come over here oh the way that stuffing is like it's staying together it's like some benefit oh they're not sticking at all Oh Brooks you know these are very thin that's probably why oh mama look at that you see that you see that okay let me turn this one so you see it pull better now I'm getting some great great grill marks I love it all right now back to beef we're back to beefing what's up guys welcome back to binging with babish this week I've got beef I've got beef to settle got some scores to settle name it they can ask Nick Massi million so there's an inside joke for me in Sawyer only what's a Harley our high school which next week's episode is going to be coming from all right we got she's this this hangers really bothering me there we go we have a nice piece kit right here where everything is relatively evenly sized so we can we're gonna be able to flip it and let it cook and everything's gonna be good in the world and again we're not letting anything go to waste here we can eat all this just just trying to trying to try to get as much done on the livestream as possible in the short amount time we have together on this earth thanks again to Ace Hardware for providing these lovely girls on which we are cooking today yeah we got the Traeger over here which people love I love the trailer it's so quickly just loading wood pellets and it just does the rest to just set a temperature will BAM you're smoking you're grilling it's great we're gonna smoke some chicken wings on there later see here's another example I got a really thin gnarly kind of piece matter of fact that's a piece of sinew and we're gonna lose that and I'm just gonna find the nice thickest way to throw it on there so it's the same size everybody else it cooks evenly cuz that's what we all deserve all deserve to cook it's about time somebody said something doggone it it's gonna be me boy oh boy all right we got one here that we're gonna fold in half see this too long so fold in half boom nice meat skewer gone here I love a good meat skewer more than some members of my extended family oh this takes a great deal of finger strength I'll tell you there we go do that you got our kabobs all laid out I'm gonna go for a ham wash now cuz this meat excuse me guys one second while I wash my hands unless they see the dog that was good boy little-known fact that was a very good boy thank you okay so that's how we doing templates cool I bet the one in front is the one that the red consistently lower oh that's interesting can we get guess them for another platter like this thank you or better yet wait is this clean okay nevermind I meant oh good all right I just need a place to slice up the it's done that all right there and you know actually we can start cooking these because because we got this side on blast then we have this these here dusarque a pan over so we got this side over here on blast this is the hot side and then we got cooler side over here we got there we got the pork cooking and we need to hit the the beef really high heat so we're gonna put that on the right side and then I'll try to fit those vegetable skewers where they can where they can Lance let's open this up these chords out out the way if I can do that actually oh I just pull that I just pulled it the dang thing that's back in you go back in that one going crazy is like a hundred degrees now let's that's Weber quality okay we need 20 more degrees on that member okay nice hot side of the grill here and that's where I'm gonna put the beef skewers and move them as necessary you know thank you thank you very much move them as necessary these might start cooking cooking faster over here you might want to pull these ones and move them over so you zoom in Lightwave zoom in a little bit here oh nice smooth zoom Brad thank you so we got you know some vegetable skewers here and some over here and these might cook faster so you might want to swap them halfway through just just keep an eye on things that's all just be a good speed good grill dad what's that what does that signify that beep so we're back to we're back to chat here I have my apple juice and I'm just hanging with my boys on a beautiful beautiful summer in Nashville early evening and I gotta say guys have a nice state here I've been there twice and in as many weeks it is a lovely place to be sure we're gonna have pork tenderloins to enjoy and just a little bit of time I'm gonna give them one more flip since we're getting close to target temperature I wanna make sure that we will sear it on all sides one more side to hit yeah we got this Weber over here with the built-in temperature probes and this guy has a built-in temperature probe too so we're gonna put that too actually we're not gonna put that to you son oh no we will put that disease on the chicken we can check the internal type in the chicken so we're gonna be smoking and then smoking the chicken nice and low for about 30 minutes and there crank the heat up on that guy give me a nice char yeah so what's going on with you guys tell me what's up walks cannot be stopped I feel you man babish dog oh this is Atlas duck am competing we arrival across the street no no if you guys can hear that Barker Barker Bob Barker's dogs making a rect just gonna hear on the filling side so I'm gonna flip them over carefully make sure we don't lose too much filling Oh bro pop that where was yellow at okay don't worry about it going bet they got ya all the spinach is shrunk down come on okay this is beeping now about to be yeah probably alright so I'm just gonna make sure that we're we didn't miss anything very good you know it's okay to check check the rest for you don't be afraid to check our school so cool yeah can somebody set a timer for like seven minutes for me I'm gonna check the beef kabobs and see if they're ready to do it for you they're getting some color but they're not quite there yet I want to push him further back on the grill but we got these cords in the way so I'll do that once it's particularly tender ones off the grill thank you and then we got that's an instant-read thermometer here I like a thermapen keep an eye out for those sometimes you get it just get like a real quick done so we're gonna do that with chicken probably but we do have these built-in temperature probe this was your great for you know trying to keep an eye on something that's going for a while with a roaster they're gonna taste really good I'm very excited about this I might just had a huge meal and I'm still very excited all right well what you're saying all right so I'm gonna head over here I'm just gonna take which one which one was done red red stuff I mean it's looking done oh yeah damn it I pulled out the probe again and now this one's stuck in yeah only I had those a stocks love the zoom and let's do as much zooming in as possible get a zoom in of that probe insertion all right tell me what tell me what's its what it's saying now that's so weird it's like so hot now do you think the other Thomson like river tongs or just cuz these guys aren't very good for flipping the Babs look at that their baby can you get a close-up of that turn it with this and see what yeah come on let's pull out our probe get a close-up the probe black yeah okay that's one probe this has got to be done soon Pete oh I love this recipe so much well these are perfect thank you this is the kind of Spach I want for for Chabad flipping so how we doing 10 G's will wait all right so I'm gonna try to oh yeah good some color there it's a nice one before the back sure you get a little bit of color but it needs more time I'm gonna get the sky over some more intense yes are you doing LS are you look at my shoe she's a poisonous for dogs so that's it I'm sorry you had to see them go back to me with my apple juice high-speed hey that smoke that's not for you gotta have gotta give people oh hey guys we have some new emotes available officially you had this moment SIA babish SIA and babish Bob Ross I want to see him fly right now give me give me some some some some babish Bob we're awesome some babish see that forthwith what's that 153 geez jewel is I mean you know meat is a fickle mistress and she'll get you she'll get you every day okay yeah look at all this Bob Russell's babish Ross's babish CEA's who's gonna be it was babish to see ya that's ridiculous yes I would love to go on hot ones and the h3h3 podcast of course Sean Evans my boy and was waiting I've never met Ethan and Hillary Lana but uh they seem like like chillers and I'd love to hang out and go on their podcast look at all of them wait that's like a different Bob Ross who's that thank you guys for enjoying the new emote so I hope you like them thank you for displaying school colors that's still in the fifties good war all right time to crank up the heat here we go it's going high okay damn on the consequences okay guys so uh we're gonna go ahead and uh let's beat them okay we're gonna go ahead and turn on the tracker now because we want to get some smoke going when I bring it up to town shut up and we've gotten pretty Traeger up to temp let me get the get out you know you silly Billy okay all right we're good there we go so you can't quite see him go right down here I got AB temperature controls if you watch the grilling with the grilling basics with babish episode you can check out how this thing works but basically I'm just gonna crank this guy on and I'm gonna put them to 180 fire 2:25 brother what well smoke okay okay sorry I just consulted the manual and we're gonna set this to smoke first for two minutes before we even think about cooking anything so this is gonna produce some smoke it still look really cool on camera Brad I wanna get that when you get mad closeup since this chimney just spitting out backwards this thing's gonna be chugging for the fat clouds left and you're not to mention good point let's it let's execute a hand wash folks here we go to your stations seven minute timer well thank you only moments ago thank you very much okay all right thank you for saying that yeah let's get the chicken out here thank you for bringing that up folks get a kinetic elicit for me drying the hands good good stuff get the towels wet all right so this guy is waking up I'm starting to see some heat coming out of here maybe that's just that's what's the time give one more little turn let's see an unfurnished oh it's got some great color to it we left it on there it's pretty let me check on the Babs here oh we got some nice color of the Babs we check the temperature that's where we go check next find a nice thick piece of beef here just try to find the center rights we are approaching it's like 125 oh wow I checked just in time this guy is a perfect medium-rare we're taking them off that's great and for those of us who want our meat done a little bit more I'm just gonna let the other collars so we just hit about 125 degrees there so that should be a nice meeting where if we have any dinner guests that want seats or medium you know not quite so pink we're just gonna let this guy go a little bit longer because I have no sympathy for those who don't understand how food works all right oh nice color on the veg can you get a close-up of this does it visit a weird angle see if I'm doing this executable oh look at that color you see in that color and some color on this veg okay that's fine it's coming Oh beautiful call it look at that goodness gracious look at this masterpiece stand up straight food audience and let's yank that probe it's hot salute so hot something very careful that's a touch it well then we're gonna let these guys go a little bit longer and I'm gonna turn down low turn down the heat a little bit on the middle burner because I don't want to burn the vegetables I just want to cook them through to this point oh man we have some beautiful pork here that oh my gosh oh my gosh wait oh yeah get it close up in for me slicing with these freaking things that are going oh it's beautiful a knife for us oh and get some get some smoke coming out of here look at that look at the smoke look at it look at it look this is the trigger something what is this it's a trick it's a trigger wood fire grill it takes wood pellets I mean use it as a smoker as a grill it's really awesome thank you very much ace for for helping me for giving us this and now we're gonna carve up the fruits of our labor we're let this guy rest a little bit cuz he just came off the heat even though he's looking gorgeous we're gonna let him rest a little bit because he would just you just go everywhere so I'm gonna use these scissors and go ahead and snip snip ease yep all right oh you just wait folks you want a cross-section you just freakin wait also speaking of cross-sections buckle up because there's a big cross-section so to speak in the near future just just hang on to your to your to your shorts okay there's big things in the works all right I mean yeah yeah pork oh especially like if you look at a pork tenderloin it's made up of a couple different sort of pieces and some of these are like kind of the quote-unquote dark meats of pork and you know pork chops you know things like that and mostly you want to see that mostly pinky I'm sorry I'm mostly white but you'll see some pink happening I can't articulate this but basically any pink that we're seeing first of all is on the outside and that's no way that's under think that's just a coloring from the grill so and we've we've been measuring this internally and it's hit 1 165 internal so this is cooked properly that's what you want to do to be safe we want to hit 165 internal then you kept any time you stuffed meat make sure the stuffing reaches the same the same doneness because that's where you can really get food poisoning and that stuff's gonna soak up all the juices from me and that's undercooked you're gonna get sick so I'm gonna take this beautiful love this mushroom and we're gonna do us a cross-section you ready folks I mean that was a little light on the stuffing but oh my goodness it's just so darn good I'm just gonna cut myself I'm a hack myself off oh come here Stefan you're not doing nowhere come here come here well so it was beautiful I'm gonna get this other gang on here because I think he's gonna look even better and you lost less nothing and he's got better browner exterior but as long as the temperature is okay sometimes pork is a little pink and that doesn't mean it's undercooked sometimes this is the way the colour that pork cooks up so don't be afraid of it as long as you just trust your thumb for your thermometer test the thickest parts the thickest parts read done and guess what it's done you know it's always pink chicken thighs and cook those all day and they will be pink it's because they took a class in the telescope so I there's nothing I hate more than coke until meet his whites and juices run clear that's like and also if you're cutting into your meat to test it you're doing it wrong you might notice that any kind of meat that we cook unless it's like sous-vide University who needs to be rested because you just like we were talking about before this is a muscle and all the all the tickle will the the muscle fibers just in stuff and how they got to relax otherwise they're gonna squeeze out all their juices you don't want that so this guy's been resting for a probably a solid six seven minutes now but I want to give him even more times I wanted to be really relaxed so let's check out the Babs okay so we got our little bit more well-done labs over here take those off I got some great color on them lost one there oh yeah just given us a little bit more over a low heat and stay Pete's dead back there let me give these a little bit more of a low heat because while they're looking nice and charred on the outside I don't I don't feel like there's they're soft enough so I'm gonna crank down the heat there just let him sit for another five minutes in the meantime I think already Carver before this guy's probably 7/10 that's now so let's buckle up for yet another cross-section so I think the best way to determine whether or not this is a tasty tasty vittles just to bring one of the original Thicke boys in here haven't put it in his mouth so I'd like to welcome if he's willing to to the stage one swear card of Jacob's my oldest and dearest friend and partner with rule and building new things so Aaron welcome and give us here give us your two cents Jacob you really just mentioned mmm this is thick boys proved folks and the rest of the crews gonna thank you even though paper towels are so Wow I love this so much this is like one of the best things that you can do to a 410 oh man it's one of the best ways that a trade can you think the trick can be peanut was worth that's a big it can be treated after it's given its life for your enjoyment we might as well give it a good sign up but I really smoked so that's been two minutes so I'm gonna go ahead and crank this to 25 once that hits 225 I'm going to throw some some chicken on there and we're gonna gonna have some chicken fun all right so I'm gonna get this I'm gonna extract the other kebabs if you want to follow me over the grill steak kabobs here those right here for the interim we got oh yeah perfection Congrats they want to know is there a place they can see this recipe yes you can go to basics with babish com yes yep basics with babish comm is where you can find these recipes from today and every other episode this recipe I just want to give credit where credit is due this recipe comes courtesy of America's Test Kitchen which is a wonderful wonderful wonderful learning resource the not sponsored by them I'm just telling you the truth it's wonderful look at that Oh slow zoom out great job Brad fabulous work and now what I'm gonna do these have cooled off enough is just and now instead of you know your guests grabbing one kebab at a time they're just gonna come up and they're gonna grab what they want yeah I just took those off the room remember remember I just did he's very high therefore cursing Oh a night it can be resourceful I'm a next Boy Scout therefore and Joe I'm gonna turn that sideways so you can review what's going these are hot situations and what we got here folks is we have medium-rare beef here which let's take a look you tell cos the marinade buddy oh so tender a little bit more medium for the people who like it that way till we cater to all tastes and then some gorgeously blackened veggies so your guests instead of grabbing whole kebab or undercooking vegetables and overcooked beef and just grab what they want it's a beautiful way to make much this graces and this is a beautiful way to make what about that like four thousand years what happened the dog licking stuff Oh defend we're almost done here foot so it's chicken anytime says that sits 2:25 we're gonna throw some chicken wings on the smoker I'm gonna make some easy BBQ chicken mousse this is really crooked we have powder guys some things so I'm gonna keep snacking on this because it's freakin delicious just keep giving me those nice cutting board Oh so Richard cheesy for my nuts are so good good taste my master is it getting a little dark as we open up the stop or something we're the blends travel level we can't know we can open up list a little bit I think you look beautiful so get flood gates I'm gonna travel with this vegetables mm-hmm oh my god you guys I love roasted red peppers so much feed Bradman ladies room remembers last time radizen one razzle back everybody Amelia get on over here all right Amelia doesn't wanna be on camera Oh I want to get your reaction good snap hooks I can turn off the scrub kappa all right rule is off unless I'm gonna kill the gas - is this a people we're helping okay 225 let's get some wings on the grill shall we can't have that mole yeah I mean it alternates between smoking and just heating temperature it'll just chill out sometimes you don't want so much smoke gonna make it bitter so what we have here are some chicken wings and we're just going to sort of get away from you water oh hello we waste no disaster undershot he only lost we only lost two wings most my bad folks just trying to be funny like I wash my hands watching this guy for 30 minutes at 225 degrees we're doing we're just doing a quick hand wash bug sorry about the delay yo Alice are you hosting a shout what well see that hand sneaking in there somebody's digging some snake hmm that's way better left whereas Mary's way more balanced Prince Isaac Brabham the basics episode on crepes ensure it will eventually feel like it's a little low on the totem pole because it's specialty food I did do crepes once they were part of the 15 flavor taco from Taco Town so I made one giant crepe is a perfectly good crepe batter recipe in that episode check it out and we start slicing these up so my my compatriots can eat them we got a nice group of people here that deserve nice bites we got people who let me use their house in their backyard we got camera operators and Amelia who just those amazing things and we got thick boy sort of Jacobs and they deserve to eat just as much as just as much as anyone I must say in truth great fantastic very good glad you like it salary yeah I'm really digging this time around last time they were a little bit too rosemary as I have that's right learn of you guys been here until somebody's using an angle grinder that works now okay so I'm just making these available gracious hostess but so again we're letting the chicken smoke for 30 minutes which we should set a time before rather than 5 minutes somebody said 725 minutes he's over here so I'm going to eat them this is their rights what they deserve yeah big thanks to everybody here that's making a bassist with babish possible making this dream possible mainstays hardware made this real impossible Oh let's roll I don't it's rash what is it awesome grill I'm not allowed to have a grill on my my apartment in New York City everything and I was worried these were going to also pull out some of it did but it retained a lot of fun ooh [Music] hey we're in Scotland we've been to Edinboro before I have I have tried agus and I didn't dislike it you know I think that's one of those foods that's conceptually gross it's not like texturally or visibly that bad it's more content it's more just wouldn't know any what it is but it tastes good I'm a fan of the fall I like weird meats organ and stuff I guess I believe his with an lambs stomach or go swimming eleven tested my crop it's a scarf let's ask her boy I think it's lamb intestine it's like it's like a it's processed together into almost I don't want to say a sausage she okay that makes more sense she sheep stomach and it's stuffed with all the kinds of stuff it's great tastes really good we had the other student said from glorious bastards we did strudel back in last year so go check it out veneer with babish screw we should for Steve Rogers like grabbing let's go you don't know ideally you don't want to open this but I'm just gonna like keep it the just cause I'm curious so I want you to peek with me zoom in mistake nama saya mean we need to let those go the problem for probably another 20 minutes and I think because we really want to sort of get them they're gonna be lightly burnished Brown lightly browned and that's gonna be a good indication that they picked up some smoke where's the crank this guy on high based on the barbecue sauce until he gets a nice question we good I love person never stole of this black stuff so much bar stuff let's go I love you guys let's see what's what we're talking about folks I eaten Filipino food but I've never done Filipino food in the show looking forward to doing it I have done a risotto episode I just saw a risotto have I done any risotto recipes wait do we do that episode oh its upcoming on on basics we are doing a rice episode which includes risotto and arancini which is leftover risotto formed into balls around cheese breaded and deep-fried it's wonderful down here so we can meet face to face maybe maybe pan a little bit that's not so hello welcome to facing it's another word for face when it starts would be whatever this is well I'm here - I'm here - facing the babish balding bearding with babish bowling a bench faceoff highly underrated terrible movie beholding babish I love it that's the water holding banishes the winner my team full stop 53rd stop so what's going on with you guys I want to hear I want to hear about your lives if you can see the way I'm like my feet are positioned right now it's the weirdest most awkward thing you can't see it from the camera that was great just like race going on not yet but that will definitely be coming on on basics and Yaqui episodes will be coming up keep an eye out for it we will we will be addressing the same because that's that's an important skill but ricotta gnocchi and traditional potato flour see how do I feel about Pirate's Booty I love Pirate's Booty give me cloggers they open the floodgates it's helpful ceviche ceviche I did um a yellowtail carpaccio once why did I do that it was an appetizer for that for the basics livestream so what are you guys cooking tell me what you're cooking right now are you going to record any king of the hill related food episodes when you have the grill I mean I honestly don't need a girl to do king of the hill of food episodes because I've got spa-peggy and meatballs to think about and the castle or the lutefisk yes lutefisk then the man with the terrible smell that's bad Bobby Hillin fresh now they love that Lu defense go look at smoke coming out behind me that's how romantic Apple from Peggy oh of course gotta make a fruit bar for sweet Bobby he likes the cherry fruit prize correct me if I'm wrong hmm I have to do the meat tornado the meats were NATO's each other because the only thing we know about it is that there was so much meat that it killed the guy so there needs to be a burrito there's so much meat in it that it can feasibly kill a very unhealthy person or give him a heart attack so I need to talk to a doctor it's all the doctor and like find out exactly what that entails we got some flies coming in that's getting a letter at the back quickly we're coming coming close to the to the close here we just got to finish our lives I'm I'm glad just give it to them I want to give you that thing of the hell up so folks I'm on yourself what I do more fufufu wars yes and expect me to because i plan on doing more foods from anime keep an eye out for Studio Ghibli films food from from spirited away there's a kurta basics that's interesting because um curry this was really interesting foods that is beans becomes the sort of national national the national hanger edition of Britain despite being decidedly not British so I'd love to know the Anthropology behind that why that happened and again it's it's it's something that I know very little of that I've done some Curry's before but I'd love to learn more that's half of what basis as bad as me learning to I mean learning right alongside good yes this knife which is kind of gross let me give it a little wipe down that's a good knife and I'm very thankful to our house Jordan for letting me use both his his and his wife's beautiful home backyard and basics of what Continentals be more specifically I'm gonna do the noodles from Blade Runner so because an avid redditor did a an exhaustive breakdown of what those noodles are that Harrison Ford is munching down on so I'm gonna be doing those blader I don't know who soon because I'm excited about how accurate I can be I only really like it tackled something like that when I can try and be accurate and we really broke it down exciting for what squid thank you this is the knife I've been cooking with today it is a shun I'm guessing eight inch chef's knife yeah so this is the shun eight inch chef's knife it's got a nice Damascus sort of finish on it and see there I don't know what that's called so the mixing of the metals that's what it is yeah yeah Suns getting waves in this product placement right now so we're gonna stop but um it's this really great I don't use with stops I've never used the shun before and I really enjoyed my first experience now Angelus I've got my Effendi always practice good knife discipline boys and girls keep the fingers tucked what else going on with y'all yeah Laird steel that's part of my cultural vacuum I use it on day-to-day basis when describing chicken wings chicken hands one of those things that nobody knows what it is until they know what it is you know what it is then you don't care like ten people saying kotomi what is that is it because got a left roll a soft spot for all this because it's funny you guys at the core it can be funny the cameras totally crooked man I can see I'm looking down the barrel the level maybe I'm slightly sleep what hand products did I use I is healed good products like bttv one of these things are I thought that I thought that I saw it feels bad man and letting that beard though I thought they said feels beard man and now I want a trademark that feels beard got my old team back here they're there they're registering trademarks let's go back to normal because how much time we got left on that side I got good at least turn this though he's driving lead with Nana's I can't I can't survive this let me check this needs me that's a good idea let's do it team oh here we go turn you're going that way there we go you're good all right that's still not even so yes it's good enough for now take a look at these you know I think I'm gonna do understand okay we have five minutes left crankin that seems like a good idea so we're just confusing these guys a little bit smoke and then we're just a crack of the evens make pull on it keep them there and we're gonna have some nice smoky wings we have some some homemade barbecue sauce this is really homemade I made this seriously barbecues obviously after we let these guys smoke a little bit get some smoky flavor start to cook through crank up the heat and start basting with this and that way we can get a nice barbecue sort of glaze shellac it well it did show show that they'd show me the results in this week we crush these this a little bit a little bit of kebab left but I'm not well having us Oh [Music] I love it there was some question of ownership at one point all going to wife okay I'm finished you good stuff hmm so where should I go out to eat tonight guys that have been to you who love Nashville tell me where hot spots are I wanna know everybody's favorite place to go here I'm from Pittsburgh or no I'm sorry I'm from Endon I lived in pets for a little while later years but I'm originally from men McDonald's twice a lot of McDonald's Hattie B's all right I already have already been hanabi's Cooper's condensation what's wrong with the pharmacy boy your joint oh you're doing shoutout to Ralph and daughters I'm hearing and we everybody here the locals here like welcome daughters now 210 what was it - 10 - 10 Jack Rollins Lisa good ramen an ashram it's very good okay nobody that's from a man who actively lived in your band and loved Japan itself I trust his work above how're we doing that we are I'm ready go ahead and just good so like I'm cranking this guy up to maximum which is four hundred fifty eighty degrees and we're just gonna really smoke these guys a pretty hard No I love chicken livers I mean I love chicken liver if we're talking about beef liver tricky like I think really think that's a matter of taste we need to like the metallic sort of game you kind of know that gamey but metallic organ much easier way to get into it this with chicken livers you can make a chicken liver mousse or pate delicious that's a great way to go I'd love to do a patio so I didn't that's a upset I was a patriotically subside guys maybe we should it's going to be possible to move the camera a little bit so you see in there or maybe it will move up a row the first time I'm so very scared so scared man totally all right that's gonna be good good all right you should have done that from the beginning to angle the min box me in here point up towards a temperatures rising where you get this nice and hot on a stick I've also had sheep had chicken soup with it but the parts in it textures a little off-putting the first boots but it's very good it's good eats made your pizza crust the other day it was delicious I'm glad to hear it fluffy Bubbe well they love me Bubbe will you do more frequent live streams in the future for for now we're sticking to every other week but you know I've been taking steps to try and delegate tasks to other people and trying to expand my company so I hope to be able to do things like that more frequently but I do want you to know that I'm working on bigger projects and working some some larger endeavors I think our guys are really going to enjoy their meat please pay child support I would add child support really streams like this more good for Europe do you think that this performs so good because it was Wilier that's my question any plans for basics episode classics that grips brisket absolutely always love ribs brisket and I'd love to you we can't live streaming that though because those take like five to six hours Chris Capel take the gate hours 12 hours Attalus are you dog today are you a puppy are you a puppy do that well did this yet alright look to 284 I don't know how does this it heats up without adding smoke it's not smoking it crazy enough let's just have a heating him hearing fat from the chicken drop that's a good self I love karaoke kid mimic karaoke kook I my favorite tracks to sing are lightning crashes by alive [Music] return of the Mack hmm well the Triana tag is so but I guess you're dead no service no red tone maybe now I got let's see yeah there's there's a schoolboy q song that I'll have to sing that we're being sponsored right now and I should not say no that's for another time let's see what are you guys favorite karaoke songs 24-hour drunk brisket stream that sounds like fun to do that you know about the roof I got a nice place that we could potentially smoke meets an apartment hopefully let's see all right well 2/3 311 which is a very good band No duster mara no mr. Brent I'm not Jimmy Brogan investigate oh hey that's uh that's from Eric Andre isn't it investigate three away because one may do a pizza ball from Eric Andre show time to deliver a pizza ball you're getting blasted on a great alcohol no not yes got six wisdom teeth pulled yesterday that sounds like something you made up how do you have six wisdom teeth do i make vegan courses unintentionally I do I have nothing against vegans and I have nothing gets vegan cuisine I've just not sought it out in the show but a lot of the episodes are vegan like pasta oh yeah this guy right here that's a vegan dish cornballer yep hey guys keep an eye out you know you might have seen in my subreddit that the winner of the next episode challenge this will be premiering on May 22nd first episode of the new kitchen will be the double basses order from SpongeBob which is a double triple patty deluxe I can't run the whole runner double-double tribute better double triple patty deluxe on a raft life axle grease with a shimmy and a squeeze and a burn it and let it swim so it translates to like a 24 patty burger on toast so really it's a patty melt it's not really burger 24 patty patty melt I'm toast with with butter and with extra sauce and pickles obviously don't forget the pickles monstrosity oh this guy day I'll take a double triple busty deluxe on a raft 4x4 animal style extra singles shimmy and squeeze light action please make a crime Burnett's and then it's Whibley what is your favorite food if not your favorite what is one of your favorites I love pasta lilium and this reason I got it on my arm I love it I love how many people have tried it and tagged me on instagram like no saying its first thing they've ever tried to cook and he was easy and they realized oh my god I can cook it's a very special dish to me that was done there was still only a 350 zero I want to get this gap to 450 and then we start Thanks let's see meet one me too me too hey thanks thanks meadowlands love from new york city in nashville respectively scotch or bourbon I gotta say scotch it depends really depends depends on that hand motion I'm emphatic I'm mostly Italian so I'm very emphatic person got you a pepper from burnt nobody wants them did you have a skateboard as a kid no I did not but I did have a razor scooter and I constantly tried to do flips and then I just hit myself in the ankles that was tastes like Splenda gets drunk like scotch Michelson Wayne Gretzky I'm in culinary school and I've had many conflicting thoughts on the properties I do like tooth to the brain or now yes I like I like risotto to be toothsome I do I waited to be al dente can you show your aegyo yeah I lowly attest tattoo for more than split second bingo look at that lovely sunshine hitting isn't that gorgeous Wow Oh what's that gonna do is in and I can't tell are we we're doing Iraq purpose oh there we go the holdat and all of its noodly glory you might notice that this is not the one that this doesn't look like the one from the movie unfortunately this is the one that I have um the one from the movie doesn't have rivets in it but it was done in honor of the movie so but it was also done in honor of the the one that I bought because that was like a moment where I was like I'm gonna do anything the shell I'm gonna go out at nine o'clock in a week night try to find the perfect carving fork just so I can be pasta a little young greetings from Sweden hey sweetie did I make flowers was that clown sausage you ought to do some stuff and Bizarre Foods no thank you I'll [ __ ] with him Andrew Zimmern he's cool but no thank you on the is our food if you couldn't make your own was the best sausage less hot dog and get from the supermarket that would be his why goes white hunts all day from from Wegmans or Ace Hardware if they saw it was a measure currently living in Brooklyn what's your favorite food around here we're in Brooklyn Brooklyn's huge in Bushwick I love Momo sushi Shack I love Roberta's Jake he lived in Williamsburg and Brooklyn more recently than me this could like us to be had and not like us some pierogies to be had in Greenpoint Tamron Ameren okay then there's a Greenpoint fish and lobster company that place is great let's see are you still doing weekday vegetarian I'm trying but like you know the show is so chaotic I need to shoot it as such strange times that like it's hard to it's hard to keep it up and trying to be vegetarian as much second Ken hey from Canada you got some fans up here love your show thanks thanks Canada appreciate it Williamsburg so much great food around there just walk around you find something greetings from Texas what is your favorite foods from coming down south it's barbecue man ol barbecue corn bread chicken-fried steak from that place and playing out was it called it's a place that does really good chicken fried steak with like two veggie sides and Plano Texas see chinese-food basics once I learned how to make Chinese food yes there will be Chinese food basics I didn't need to learn how to make Chinese food first come to Brazil I'd love to go to Brazil of Brazil oh I would love to go to Dubai wow this thing's getting warm let's see what's happening ready that's going down oh yeah all right Oh [Music] oh yeah $5,000 actually I was thinking about shaving with the charity if you guys can think of a good reason to shave it for charity oh yeah this thing is hot Wow what's up easy deuce boom Trager it's records I'm trying I'm sorry I'm just trying to get leverage there we go right there we go oh these are to get some ice Colorama just start brushing these guys down some south that's my boy Harley Morenstein the same Bobby love drinking a whole bottle objectives [Music] I'm not gonna do Oh sorry for the lapse of conversation closely this is a hot thing that it's happening from an Atlas atlas yeah like eating episode it's that's right for magic [Music] just making sure these have a really good slathering a barbecue cellphone doesn't want them to build up barbecue sauce or they're gonna Brown like you there's black spots on boards slobbing make sure you slather yeah I think you guys are freaking out that I didn't do the one on the top well I will work heyyo alright let's let that sauce I'm up a little bit yeah nothing got hot stunning way up Thank You Milly I'm sorry just hit my apron that lab did my neck for them sorry guys we got another mic ball one moment all right I hear there's a good question as soon as the mic comes back up will I answer it okay you what's that I could move very sorry right like yes yes how did how they make Fried Chicken in like Civil War times yeah I've seen that it's cool it's really cool I'd love to do a crossover with them Townsend's or if anybody even knows Townsend's hit me up man I'm here oh yeah let's go that's good agua how long we been going now guys only uh that's that's got to be the longest one yet right that's pretty good we lost some viewership at hey we had it we had we spiked around what 15,000 it's great you know Drake is gonna show up in about five minutes so yeah we're gonna play for tonight Drake's coming over we're gonna play for tonight tell your friends hashtag Drake playing for tonight with babish yeah the embryo nollie yeah he has partially fertilized quail eggs they get he he like deep fries and then injects with something and what's-her-name 13 eats one she's like the best thing I've ever had yeah it'll be well and so I'd love to do that one day but damned if I can find those things those are like really rare delicacies like I don't know house fountain who's got his ways I guess yeah I'll do that again do a close-up get on in there here we go chicken goat I'm waiting for that to form more of like a crust on the outside before I flip it does he always lose some sauce and flipping and I don't want to lose so much we're gonna keep flipping and basting flipping business till these guys are done pretty hard to overcook chicken wings so you can cook them up to what 200 they'll still be good Haley to do your Fritos alright well that means that when is Comic Con is in October well it just means that the summer I need to get super jacked and then I can be great us boy you are not ready boy boy Jesse yo mr. white Jesse this is my my conversation was actually as all these honors to say mr. white let's cook Jessie what was the impression that I'd recently discovered I could do normally in the apartment I realized I could do an impression of somebody halfway basically oh yes oh thank you thank you for reminding me oh boy I'm so excited to premiere this okay so I've been I've I've been working on an impression of a video game character when there hurts I know this is a very specific link yep Nannette you nailed it what ray wave Wraith - - okay well you guys have pronounceable names a stick bag must have Redland sorry and then I've been working on my floor which was mmm but uh looky kaboom but uh so it's just like crying Loki oh all right I think I'm right I think we're ready for a flip here we're doing here we go oh yeah oh yeah whoo we're cooking now boom Oh baby Oh get some great color going here sleep fabulous well that's all right now I'm gonna brush them down over here question out Russian write down make sure their give the slathered solid slather thanks again these hard-wearing for this beautiful grill love the Trager this thing like this thing is really doing a job and putting a golden brown crust on these wings like I was surprised though when they told me hey you can just crank it up and finish the wings on the on the grill I was like yeah but shut my mouth because this works like a charm making sure these guys are all really liberally coated I'm probably gonna keep slathering and flipping until I run out of sauce obviously that's probably what we do estimate the you guys want to hear any of any newcomers out there want to hear my fave impression give it a sec oh that's hot who mostly S's I wanted unanimous yeses so I guess that's not going to work at this time let's check alright those are looking pretty pretty coated that's nice let me show these that really got a good layer on them I really want this to have like a really sticky barbecue exterior you know I may be oh those are looking good thank you for your excellent camerawork Brad really appreciate it is it yeah thank you for closing that down oh man ND filter yeah she can break thanks buddy taking that NGO and me filter off one feels beard man I love that people are saying or one person session yeah have you considered thick patties for burgers yes of course you kidding me I've done I know I've done a lot of smash burgers but I've also done you have some really nice bloody burgers man you gotta you gotta have those like you know those hand-ground burgers where it's nice and heavily beef you just sort of coax it into a patty barely and then you fry it up we go ahead hit the grill ya know I love a thick burger padded maybe maybe we should do a murderous Basics in where we do it really think patty because we've only a mostly dumb smash burgers that's nice and clean let's clean uh-huh yeah man what else we got going on here dick how'd you get them stick gotta get what Wow whoa this battery this mic pack just got really warm okay okay well I hope you guys didn't like my but this is about to dissolve and a tragic but accident today Andrew babish red went out with a blaze of glory as ass exploded where am i I'm in Nashville Tennessee we saw car fire on the shoulder the freeway oh it's because it's near this but wow it's like go ahead and just sort of but here that's good idea that's gonna keep them here though am i going to cook a what does that mean Sennheiser when your ass is cold Sun highs are warm tonight this is the simplest this isn't something just guessed get out of here with that yeah I'd love to hear what other basics in general you guys like to see what other basics episodes do you want to you want to take a crack at tell me what I like spicy foods enough not what I'm traveling that's just like sweet and clean when I'm near home base I love spicy this stir-fry smoothies curries Italian sausage budget food but I've never heard so many requests for budget foods do like a a budget meal planning you know like a like a Sunday meal meal prep day tacos tempura wearing a Nixon watch right now Nixon caramelized peach dessert it's very specific I don't think you know how basics works basics with babish presents caramelized peach dessert but it's a basic food I've done it to be fair I mean I've made a bunch of custards which are essentially homemade put it it's like soups we did we did soup we did chicken noodle soup the best chicken noodle soup in the world Mike slowly you broke out here how to boil water shut up pasta where did pasta not setting the kitchen on fire I'm bad at that yeah yeah just like butchering like what how to cook different cuts of mistake I mean weird kind of did that but only did three cuts if you go for what they're like every supermarket cut just like broke it down let's uh let's take a look at the chicken see how it's done ready whoo that's a barbecue chicken boy like what oh yeah you see that you see that color it's a nice color on these exactly go back here Thank You Ellis ticket who are you Alice color for my business oh my gracious words this would be the last flip I'm gonna let this needs to be done it I think check it out that's lastest house perfect timing bless you whoever just Oh oh we're getting close to being done folks so now's the time to ask me your deepest darkest and most personal questions about where you'd like to see basics with babish going and about how Ace Hardware can help me I don't know guys you know actually hey we should crowdsource this I want to get one right here all right so what we're gonna do is we're gonna take a vote and whatever you guys want me to get I absolutely will get you know what okay somebody start a straw poll so just start an open straw poll where you can somebody do is drop away that's still scary this is more of a joke that I would have to do that can be for the beard yeah to shave off the beard journey I did a game of thrones' I did a raised game pi/2 Dothraki blood pie and census lemon lemon cakes oh then oh I actually like that oh you're lots what do you guys what if I got a cilantro set to him what do you think of that like like a cool like old-timey drawing or something under cilantro like you know like like you'd see him like a plants look you know they're like names it that's fine cool I'm freaking cool and and it's and it's it's um like this is this one girl I know got a tattoo that was asymmetrical because she was like really kind of not hosted either like she was really crazy about things made symmetrical so she got that to sort of be like yeah so this would be the same kind of thing I should give us a lot of anxiety that's great and the face yeah like growing up my neck and onto the face sort of like like a badass like poison ivy yeah so much was not okay she's launched was bad which is why it's funny that I'm getting tattooed on my skin I really like that I think I'm actually gonna get that buckle up guys next at two cilantro yeah hot root soup yeah there's a lot of fun possibilities yes I'm just a when I see a dog with a second I'm doing tug-of-war just upstairs that was a big stick I shouldn't be killing it dogs that you can't see so alright somebody start starts tropical tattoo ideas cilantro it's gotta be some food related because I don't know if you guys have noticed this is the film arm this is the old Kodak logo this is a lens refraction diagram this is the Frazier go so film television oh and then this is the food arm I got I got the knife and whisk I got the spaghetti and I got the soup salad and breadsticks back here so I want to get some of the food arms so we need to come up with a food tattoo I love cilantro I think that's great it's whispered back there something inappropriate I can't wait to hear about what I never show my legs I never wear shorts and it's not like I'm trying to be showy but like and get these too so I look at him and I'm literally never wear shorts and never wear shirts it's that's cool yeah well like its way it was 90 degrees out today jeans baby all day face of the soup nuts now that's kind of dated pickle right if I got a pickle Rick tattoo just just just kill me where I stand I love Rick and Morty but that is really not something that I want to be a succeed with with the Internet ruined what was a beautiful I think piece of part that episode was a piece of part and is ruined because something people who flipped out about pebble work anyway Applebee's like that cool yeah Dave no no you said dated says the guy with the Frazier tattoo big difference between dated and finely aged okay yeah good job get a tasteful [ __ ] stamp okay ramen Ted oh this is trouble I see the first straw pull submit click on it let's see what so deal with this beard beard tattoo I have a beard I also thought of a a very very very low key and finger tattoo that I would like to get would alienate you as an audience for me to get a very very small little finger tattoo right here how would you feel about that Vicky knows I don't wanna I don't wanna right here lots of nose I've seen yes and do it and I'm seeing now I'll be pissed I don't know if it's ready to flip yet maybe it is one more for final flip ladies and gentlemen I don't flip [Music] okay and [Music] last week folks was a miserable you should get in case couldn't hear you should get a tattoo of the phrase parchment lined baking sheet pretty good that's really funny wait what's another thing that I say shaggy dough brings some bring some this to the party or something something to do with fun look lady with flan goes somebody design a font a tooth for me flavor website I was doing stack that state it's dogs poisonous to dogs that's it clean plate Club I like that flavortown I've never said that once oh wait we're in person you clean plate club that could be fun get to know each other tattoo is it nothing that another strawpoll door is the same one it's garlic bread garlic bread garlic all right do we have a little bit more barbecue sauce just just another little splash would be amazing thank you so much I'm just gonna brush these guys down when it take em off for a second they are looking gorgeous just tease its teasing it open take that nice little hottie right I'm sorry oh boy you think you know what you're doing until you don't [Laughter] like like Chinese characters that's really funny thank you for all the great ideas guys I really honestly think cilantro is the front-runner get a tattoo of my greatest enemy that'd be about a sec again well as soon as we get the barbecue sauce out here and think please these guys are done I love barbecue chicken wings with a whole bunch of like you know a nice blackened burnt bits on them you know just good skin get a little crispy dark and that's pretty much where we're at so I'm gonna take him out I'm gonna give him one last little slather barbecue sauce and then I'm gonna heat him that's what you do as we do checkmarks move the plate now is it oh sorry do the radioactive sytem to have slaughter in the middle that's actually not a bad idea I could do like a cilantro leaf in the middle of the Ring door guys merch is coming keep your eyes open right last slathering here we go all right here we go y'all ready for this I mean you get out of town right now this is my favorite one right here something let's make you really this put you right up front cause you're my favorite you're my favoritest way Oh now that's one thing I learned very very important is that this Trager girl needs to cycle down so I'm putting it in shutdown cycle right now and now it won't get broken Alice guy one last lather just for good luck because these are barbecue wings after all barbecue is pale oh you know you know what I really love is to be doing this with a dinosaur barbecue sauce that's from from where swear and I are from thick boys and dinosaur barbecue sauce is quite unlike most barbecue sauces on planet it's really fabulous and response particularly well the smoke and radial saws oh man all right I just want to like to stack these together a little better and then I'm eating them I need two DRAM this oh look at that are you kidding me come on that guy here I'm the grandmas guys I'm sorry but this means that this calls for being rim this it's all about the plating fruits that is some barbecue chicken if I ever saw I've seen some barbecue chicken in my day only one thing left to do now guys can you guess what I'm gonna eat my favorite part these are really hot so in the wait just a minute really really hot but you know just just for just rush I mean I know that these are definitely done but just just put kicks just for kicks on Route 66 that's climate right where I wanted to be you know stunningly this isn't quite where once but it's perfectly safe it's 167 168 but for dark me I want to be around 175 but it's still gonna be good it's perfectly safe it's just like dark meat has more fat - breaks down a little bit better around 175 we're still I mean the little wing wing' acid in the gray like these guys oh wait a minute oh well there we go scared me it's gonna check the temp on those guys I'm really mostly nervous about the big drums here make sure these guys Wow you know what I'm sorry these the way down keep going these can kill a little longer do we want to keep streaming or we want to I call it a night it seems like : tonight we're losing viewers by the minute let's wrap it up yeah no these are done they're perfectly safe I just I would normally like to cook these to 175 dark meat because then it's a little bit more tender but I know this guy right here he's gonna be someone really special look at this nonsense Oh now now now oh it's really loud yeah I thought to get on the place will dress that shortly these are not wings engine eat ah well oh well guys thank you for hanging out the all-time longest stream that's that water here water is good for you drink more water I'm gonna get down on it and get on down here can you keep it up a little bit so not my face clear barbecue sauce yeah good looking out now I'm like a child okay oh thank you guys so much for hanging out for so long for the longest ever basis that is straight I'm starting to lose it here this all turned out really really good I think my favorites probably be quick tender one that's really some special but if you're gonna make some barbecue wings I can't think of a better way to do it than a wood fire grill that you can smoke them first and then you can crank up the heat and really get all this great a charm lift it up let's do a nice closer I mean did close before but look at that that char that we got going on there all the all the nice dark crispy bits so that's that's really fabulous right there there it is there it is lit somebody show everything and so thank you very much to a start work with providing was amazing rooms this Trager is awesome I really wish I could have won by living living Manhattan so I and same here with the sky whoever genesis to has all these great features that the city high growth system it's that three burners and it's just been super the two times the shot here's been super consistent and reliable and that's cooked everything fabulously so thank you very much taste harbor for for the grills of your expertise is responsive in this episode and thank you guys for joining and I guess see you next week

Channel: Babish Culinary Universe

Views: 4,768,551

Rating: 4.2409773 out of 5

Keywords: basics with babish grilling, andrew rea, pear qwerty horse, basics with babish, grilling livestream, cooking with babish, smoked chicken wings recipe, binging with babish, binging with babish grilling, grilling live stream, grilling, babbish, how to smoke chicken wings

Id: yFZwFs--XbQ

Length: 200min 30sec (12030 seconds)

Published: Fri May 11 2018