As you can see this series is all about cooking
wonderful and juicy meats just like this. And to continue our series today I am going
to be using the cheapest grill I can find to cook some amazing foods with it. Some of them turned out fantastic others,
not so much. But in the end it's all about how it's going
to taste. This is I cooked every meat with the cheapest
grill I could find. So let's do it! So my search began by going to amazon.com
then I typed up charcoal grill exclamation point. $109 even though that's a good deal but no. $54 mmm that's not bad. So after searching for a while with many different
prices I was able to find this one. It costs $34.99 looks like I'll be able to
control the airflow so that means that I can control the temperatures. So I went ahead and bought it. After putting it together this is what it
looks like. I mean is nothing fancy. What did you expect? but I can control the
air vents, as I take the lids off you can see there are two grates one is to hold the
charcoal and the other one for the food. I can immediately tell that the vents are
going to get hot, so I am going nowhere near that. Same goes with the bottom air vent this thing
will get hot. So I better use some tongs. And the overall quality of this thing is terrible,
look at this. It's all banged up it has some holes for no
reason and the handle is made out of plastic. C'mon look at how thin the metal is I'm talking
about thin, even the tip of pen is thicker than this. I'm gonna be using the best charcoal I have
and I think this thing is just gonna melt. But there's only one way to find out and that's
to put it to it's test. I'll be using two methods to cook, one is
going to be direct heat which I use it for grilling. That means a lot of charcoal and a lot of
intense heat. The second way will be indirect heat, where
the heat is not so much but I can control the temperature. Now you probably asking how in the world are
you gonna control temperature with this and know what temperature it is. Well first I'll be using the air vents as you already know and the other one comes with experience. But even though I have experience I am no
magic genie so from time to time I'll be using my laser thermometer. That will allow me to take the internal temperature
of the cooker. But now that you got familiar with this terrible
cheap grill it's time to get cooking. And the very first one we're gonna start off
with is gonna be a beautiful bone in ribeye which will be juicy, tender and absolutely
delicious. And here we have it raw. As you can see this one is an inch and a half
thick. It also has wonderful marbling which is exactly what you are looking for whenever you choosing steaks. Now talking about that marbling what happens
is when you grill a steak like this normally it falls apart. To ensure that does not happen I'll be tressening
it with butcher's twine, that at least will be keeping it together when we are doing the
sear which is one of the most critical parts. To season it as always with a beautiful piece
like this you don't want to mess the flavor I just went with salt, freshly ground black
pepper and garlic powder. As always make sure you season both sides. For additional flavor on this beautiful steak
I will be using thyme, garlic and butter. We all know that this combination is perfect
for a wonderful steak like this. But now that our steaks are ready it's time
to get grilling. So threw in a whole chimney of charcoal in
there. And do not forget every time you get a new
grill you must do the first burn out. That is because the factory puts some chemicals
that you must get rid of. So after letting everything burn for a while
and you can tell that the smell is off when it first comes out. I would say about after 15 minutes it was
ready. So I first started by melting my butter, thyme
and garlic. This is perfect because I'll be basting my
steak with it. Once that was done I threw in my steak. Because I know this charcoal very well I knew
it was gonna get a quick sear. And after one minute and a half I did the
first flip and look at that. That's what I'm talking about. Right after that I started searing the other
side for two minutes. Once the time was up I lift it up and this
is what I got. That is looking wonderful my friends. Extremely promising and I can't wait to find
out how it's gonna taste. Ofcourse to finish it up I started by basting
it. Now you have to remember since this is butter
once you turn it, it will flare up. As you can see that's exactly what happened. But you don't want your steak to burn make
sure you move it around. But after grilling for a total of six minutes
I was left with a beautiful ribeye steak cooked on the cheapest grill ever. If you could only smell how wonderful it smells you would be wanting to take a bite just like I am. But Of course I can't wait to find out the
actual result. So I went in for my first slice and as Idid
you can see that is perfection. Perfectly medium rare just the way I like
it. I think I can actually cook a lot of things
on this grill. That is a wonderful looking steak. But as always the most important thing is
how is it gonna taste. And as you can see from this piece I can tell
that is nice, juicy and also very tender. And for today I was lucky enough to have my
nephew with me. As you can tell from all of that this grill
actually did it's job. Now that I found out that it actually cooks
a steak let's see what else I can cook with it. And by the way if you think we threw bone
away. You see this part right here guys, this is
the best part. This part right here is the best part. Yea we know and you ate all of it. Didn't even leave me a piece. You know what, I'm gonna eat a little bit
of the rest of this. Now a cheap grill deserves a cheap meat. So I am going to be making the most wonderful
meatloaf you've ever seen and even though this one is cheap it is gonna be good. I started by cooking some bacon. As always you want to start in low heat this
will allow the bacon fat to render slowly without burning it and as you can tell I am
using the center cut which has less fat. Once it was fully cooked I removed it from
the pan. For this recipe you do not want your bacon
crispy, just make sure it's cooked all the way through just like this. Using the exact pan I threw in some bacon
fat. I'm using purple onion but feel free to use
any one you like. Start by cooking the onions and make sure
you deglaze the pan. And to do that I'm using chinese cooking wine,
but any white wine will work just fine. Once the onions are fully cooked throw back
in the bacon and mix it well. Make sure you combine all of them together
and reserve. The secret is to let them completely cool
down. Now I recommend using a loaf pan, it makes
the job a lot easier. Now if you don't have a silicon pan like mine
you definitely want to use clinch plastic. But as you can see mine is completely flexible
and nothing will stick to it. For the meatloaf it's pretty easy. I started one pound of ground beef which is
80/20, followed by the bacon mix we just made, one cup of provolone cheese, two whole eggs,
two tablespoon of brown sugar, one teaspoon of salt, and half a teaspoon of black pepper,
now you want to mix it really good to make sure everything is completely bined. Once that's done your meatloaf is almost ready. Using the pan loaf make sure you pack everything
tightly try to avoid as many air gaps as possible. But at the same time with my experience you
can almost never take all of them out unless you use a vacuum chamber but that's for a
different episode. As you can see by the time I was done this
is what it looks like. Now to make sure it keeps its shape while
it's cooking I like to freeze it. The very next day as you can see it's a hundred
percent frozen. And because I used a silicone mat it easily
comes out. And just like I told you it is almost impossible
to remove all of the air gaps. Now since we have bacon inside let's also
put it in the outside. So for that I like to cover the whole thing
with bacon because we all know bacon makes everything better. To make sure this is not gonna fall apart
on me I decided to use a little bit of parchment paper this will allow me to put it in and
off the grill very easily. Talking about grill set it to indirect heat
my goal was for it to reach 165 degrees internally. And as far as the cooker goes I tried to keep
it at 175 degrees Fahrenheit. I threw in my meatloaf, covered it up and
let it cook. And after an hour and a half this is what
I was left with. That is a meatloaf cooked to 165 degrees Fahrenheit
internally. And as you can see the bacon is perfectly
cooked. But now I am wondering what the inside is
gonna look like. So I went ahead and took in my first slice
and look at that. It looks very good to me. What do you think? Uff we got some cheese gooeying out and there's
absolutely nothing wrong with that. As I continue slicing them up you can see
them they are as juicy as it gets. That is looking like a very promising meatloaf. But as always the most important thing is
always the taste. And as you can see from this piece it looks
everything was cooked perfectly. And my nephew Angel was here for us to try
it out together. That is bacon is fire! That thing is amazing everybody. This bacon here got some nice beautiful flavor
absolutely incredible. You guys gotta try this one. This one is good! And cooking it on that little thing actually
worked, I can't believe it. I'm telling you friends this is something
you definitely gotta try. And even if you don't have a cheap grill just
do it anywhere because I am sure you will love this one. If there is one thing I love is baby back
ribs. And to cook wonderful ribs like this on a
that cheap grill is gonna be extremely challenging because there is one thing I like is fall
off the bone ribs. There is nothing better than that. Even though some people consider it overcooked I just think that's the way ribs should always And of course I started with a full rack of
baby back ribs. And this one is thick. Usually it comes with a membrane in the back
and you just gotta pull it out. But as you can see this one has none so that
makes my job a lot easier. Now as you already know, there's no way that
this is gonna fit on that grill. So here's how I decided to butcher it. I started by cutting the first piece off,
then I completely removed one bone, skipped another and went until the edge of the following
one right away. And this is what I was left with. As you can see I'm able to maximize the most
amount of meat with just one bone. This does two things it will allow the ribs
to cook faster and it also allows me to put a lot more rub making it much more flavorful. And whenever you are cooking ribs and you
don't have a lot of space, this is the perfect method to use. And of course the rest is just bones nothing
else. Usually I a binder of either mustard or worcestershire
sauce but today I want to make it a little bit more flavorful. So I threw in yellow mustard, followed by
hot sauce, and of course a little bit of worcestershire sauce now mix it well and my binding sauce
is ready. I'm hoping this makes an additional layer
of flavor. So to season the ribs I first started by brushing
a thin coat. I made sure that every single edge got some
coating. Then I season it well with salt and Guga's
rub. Remember as I always say, you can not buy
this rub but you can definitely make it at home. If you have not seen that video where I show
you how to make it, make sure you check it out on the description down below later on. Once I was done you can see every single one
of them is perfectly seasoned. And for this method I am also using the indirect
heat. But at the same time I did wanted some wood
flavor. And if you've ever smoked anything before
you know moisture is extremely important. So once that half can of Dr. Pepper was full
I started adding the ribs. To have a nice wood smokey flavor I threw
in some pallets. This should give me a wonderful wood taste
wich we all love on ribs. Now all there's left to do is to cover it
up and control the heat to keep it at 275 degrees Fahrenheit for 4 hours. This is the most challenging thing I've ever
done in my life. Not only do you gotta keep an eye on it you
have to have an extreme amount of patience. It is also very difficult to do. But after 4 hours of watching this thing like
a hawk making sure it was at the right temperature and I had the consistent smoke, this is what
I was left with. The nice mahogany color is a sign that it
did get some smoke. But at the same time this is not perfect. And the edges that were closest to fire got
a little burned. But that is totally ok with me. Now even though they got a nice smoke they
are not fully cooked yet. I like it nice and tender so for that I decided
to wrap them up in aluminium foil. Now you can use any type of liquid for this,
but if you never heard of Dr. Pepper ribs you don't know what you are missing. So I went ahead and threw in half a can. Wrapped it up tightly and it was ready to
go back into the grill. This time I really didn't care so much about
the temperature. I can tell you one thing it was probably around
300-400 degrees Fahrenheit. But since there is a lot of liquid in there
AKA Dr. Pepper it should not exceed 225 degrees Fahrenheit. As it was cooking I decided to make a nice
BBQ sauce to go along with it. So into a sauce pan I threw in 2 tablespoons
of brown sugar, followed by 2 tablespoons of ketchup, 1 teaspoon of Dijon mustard, 1
teaspoon of sriracha hot sauce and finished it up with Dr. Pepper. Now you want to let it simmer until it reduces
to less than half. And once that's done you are left with a beautiful
BBQ sauce. By the time I was done my ribs were ready. So I started by opening up the aluminum foil
and as you can see I was left with some beautiful ribs. Yes even I am impressed with this one. But don't you think that this was easy, a
tremendous amount of patience and work went into this one. And if there is one thing I've learned whenever
I'm making BBQ is that you need to have a lot of patience. Make sure you do not throw the juices left
on the aluminum foil, baste the ribs as much as you want with it because that has a wonderful
flavor. And ofcourse we can not forget about that
spicy Dr. Pepper BBQ sauce we just made. It has a wonderful flavor but it also packs
a punch. To show you that this was perfectly cooked
let me show you something. As you can see it just completely falls off
the bone. That is phenomenal! And if I jiggle the bone a little bit, there
you go completely off the bone just the way I like it. But of course I only make food to share. And here's what my nephew Angel had to say
about it. It's like a sweet, with a little bit of spice. Yeap. I like that. That is amazing everybody. check it out. It falls apart but not so much and it's still
nice juicy and tender. Yeap. That's what you want on a rib. It still has its bite. Oh yea. So that's good. No more! I like it, I like it! I gotta share with the rest of the family. Jumping on to the next one and it is going
to be veal. By the time we are done with this one you
will know exactly what it taste like. And this is flank steak veal. Unlike beef the color is a lot lighter and
just like regular flank steak it does not have a lot of fat. It is also very thin so you know you gotta
cook this nice, hot and fast. To season it the first thing I like to do
is to marinade it. That adds a lot more flavor and it's perfect
for this cut. to make the marinade I first started with
a little bit of garlic. And when I say a little, I mean a lot. Then I squeezed in a whole juice of a lemon,
followed by 2 tablespoons of soy sauce, 3 tablespoons of olive oil, half a tablespoon
of sriracha and one teaspoon of salt. Now all there's left to do is to mix it well
and your marinade is ready. This one is nice and flavorful but it is not
spicy. But now that you saw how I made the marinade
make sure you massage that flank steak like there's no tomorrow. You want to make sure that every single edge
is coated. If you happen to have a vacuum sealer use
it, or better yet a vacuum chamber does the job a lot better. You want to let this marinade for at least
two hours or better yet overnight. The very next day you want to remove it from
the bag and get it ready for seasoning. Because remember we did not add a lot of salt. So for that I started with salt, followed
by freshly ground black pepper. That will ensure me that every single steak
is perfectly seasoned. As you already know these steaks are extremely
thin we gotta go hot and fast. And that is exactly what I did. They took no time at all I cooked them for
only about 2 minutes per side. As they were cooking I also basted them with
butter, because you already know that butter makes everything better. But once the internal temperature of 135 degrees
Fahrenheit was reached I took them off. And this is what veal steaks cooked on a cheap
grill looks like. Unlike beef you do not get a very strong crust,
that is also because of the marinade it made it very wet. But at the same time you should not compromise
any flavor. The one thing you never want to do with veal
is to overcook it. So as I took my first slice you can see that
it was perfectly medium rare in the middle. That is exactly how you should cook veal,
because even though it does look like chicken it is not. And the flavor is quite unique to describe,
because take a look at that. It looks like white meat, but hey as always
the most important thing is the taste. Give it a try together. You ever had veal? Never had veal. Alright, first time. Cheers buddy. Cheers. Umm well it's definitely different from a
regular steak. It has the steak flavors but it doesn't have
all of the steak flavors. Does that make sense? The charcoal flavor shows a little bit more. You like that charcoal ah? I like the charcoal so I can't complain bro. That's my nephew he likes the charcoal well
he's going for another one so I guess you do like it. Aha. Ha ha. And that friends is how you cook veal. If you never had this one you had to try and
it is bone marrow. Yes, I know it's not meat but let me tell
you something I gotta put this one I cooked every meat because as the saying goes this
is the butter of the gods. Because once you had it you always want more
and it's so easy to make. This is what it looks like raw as you can
see the bone marrow has a lot of blood inside. You can cook it just as is, but at the same
time if you do it this way it will be very strong. So I always recommend to extract all of that
blood, and it is super simple to do. And here's how; start off with nice cold water
and throw in a good amount of salt. Make sure is completely dissolved in the water
and you are ready for your brine. Add your bone marrow in there make sure is
completely submerged and let it sit in your refrigerator overnight. Because the very next day this is what it
looks like. As you can see they are as clean as it gets. I would say the brine removed quite a bit
but not all of it. I only let it brine for 24 hours, if you leave
it for longer you can extract even more. But hey 24 hours is good enough for me. Since they were in a salty solution there
is no need to add any salt. So I started with a little bit of freshly
ground black pepper, followed by garlic powder that is all the seasoning you need to make
the butter of the gods. To cook them you kind of want to roast them
at 400 degrees Fahrenheit. That will cook them nice and fast, but at
the same time you don't want them to be completely liquified. As it was cooking I decided to make a simple
chimichurri sauce. So into the food processor I threw in a little
bit of basil, followed by a little bit of cilantro, parsley and garlic. Blend everything on high and make sure everything
is chopped up. Then throw in some shallots, followed by dry
oregano, salt, freshly ground black pepper, tiny bit of cherry vinegar and a good quality
olive oil. Blend everything well and your chimichurri
is almost ready. To finish it all up I like to add a little
bit of acidity with a lemon. Mix it all well together and your chimichurri
sauce is done. That friends is a wonderful sauce to go along
with the bone marrow. Because the butter of the gods is so rich
this goes perfect with it. Talking about that by this time my bone marrows
were ready. And that is exactly what you are looking for,
roasted to perfection. And at the same time it held its shape. The one thing you want to avoid is to have
your grill so hot that it completely melts because I am telling you once you give this
one a try the last thing you want is to waste it. To eat it I just recommend to put it on a
piece of toast just like this. And as you can see you use it just like butter
and it is like meat butter because as I went in for my first bite. Woah it is amazing! Phenomenal! I can not find enough words to describe how
good this actually is. You will definitely thank me later. I just wish my nephew Angel was wit me today
because last time we had bone marrow together we had a good ole time. One thing you have to do if it's your first
time trying it you have to drink from it that will create an incredible memory that you
will never forget. There you go my brother. How is it? Tastes like bourbon. Ha ha. It doesn't taste like anything else. Give me five, good job for taking your first
bone marrow shot. So as far as cooking a bone marrow on a cheap
grill this one was a hundred percent success. To really put the cheap grill to the test
I'm gonna be cooking a whole chicken. Yes, one full chicken to see how it cooks. but I am not cooking a regular chicken you
find on the supermarket. Check this one out! It is a special chicken, I don't know how
to pronounce it but I can tell you one thing it does not have any feathers on its neck
and it was also air chilled which to me is one of the most wonderful things you can do
for poultry. And as I open up the packaging this is what
it looks like. It's not large by any means, I would say is
the same size as a young chicken. to ensure that it's gonna fit and cook properly
I decided to spatchcook it. That is super easy to do, you just gotta get
a kitchen sears and go to town on the back. Start by cutting one side and then the other. As you can see you can completely remove the
back bone. Now all there's left to do is to open it up
cut the fatty part of you know what and you have a perfectly spatchcook chicken. Do not be intimidated, this is as easy as
it gets. So I started by separating the skin from the
meat. Make sure you get in there and separate as
much as possible. Then you want to season everything well with
salt. To do this with poultry is perfect because
it will not only flavor the meat, but it would also dry up the skin to make it very crispy. Now all there's left to do is to put it on
a cooling rack and set it on my refrigerator overnight. And the very next day once I pull it out of
the refrigerator this is what it looks like. As you can see the skin is much dryer and
the dry brine did its job. Make sure you leave it on your refrigerator
uncovered. Now of course all there's left to do is to
season it with your favorite rub, I'm using Guga's rub as you already know. Make sure you season it well and as you already
know Guga's rub does not have a lot of salt so it is perfect for dry brining because some
of the rubs that you buy they just have way too much salt and not enough seasoning. So that is why I always use Guga's rub. Now all there's left to do is to get our cooker
ready. And for this one I am cooking it in indirect
heat but at the same time nice and hot. I am shooting my cooker to cook at indirect
heat at 425 degrees fahrenheit, that will cook it nice and fast but at the same time
make the meat nice and juicy and the skin crispy. I let it cook until it reach an internal temperature
of 165 degrees Fahrenheit on breast and once that did happen this is what I got. That is a perfectly cooked chicken on the
cheapest grill you've ever seen in your life. Not only does it look good, it smells good. At the same time it is one of the easiest
things to cook. But as always you already know the most important
thing is always the taste. So I started by removing both legs. And lastly but not least the breast. Talking about that you can see that its nice
and juicy and it still extremely hot. So today my nephew Angel was here with me
and we could not wait any longer. Oh. That is juicy. The flavor is like more intense than a regular
chicken. I'm going again. Wow you're gonna go again for the chicken? That was really good. That is a good chicken everybody. Cooking a chicken on a cheap grill definitely
worked and that is all I have to say about that. Now let's talk about seafood, specifically
salmon one of my favorite fish to eat. I started with two small pieces. The first thing I did is to put some rub on
them. To make rub is pretty simple. I got one tablespoon of brown sugar, followed
by teaspoon of lemon pepper, half a teaspoon of smoked paprika and to finish it off one
teaspoon of salt. Mix it well and your rub is ready. As you can already tell this one is going
to be kind of sweet and I think is the perfect combination for salmon. As always whenever you are applying the rub
make sure you put it in all sides including the edges.To make sure the fish will not stick
to the grate I used a little bit of parchment paper. To make it easy to move it to transport it
into the grill and out of the grill I am using a cooling rack. I set the grill to indirect heat but at the
same time I wanted some smoky flavor so I threw in a little bit of wood pallets. Added both of my salmon fillet in there and
let it cook. As that was happening I decided to make a
simple garlic glaze to go along with it. So in a saucepan I threw in a little bit of
balsamic vinegar, followed by soy sauce, ketjap manis which is a sweet soy sauce, a little
bit of honey, ginger paste, garlic paste, and ofcourse you are not gonna make a glaze
without brown sugar. Mix everything well and let it reduce to half. Definitely keep an eye on this one so that
it does not burn. Once the reduction has been achieved your
glaze is ready. This one friends is perfect to go along with
any type of seafood specially if you like it sweet. By this time my salmon was fully cooked which
I was looking for an internal temperature of 145 degrees Fahrenheit and of course to
finish it off we got to go in with our glaze. And that is a salmon cooked on the cheapest
grill ever. I mean it does look good but how does it taste? And as I took my first piece this is what
it looks like. Looks good! One thing left to do is to give it a try and
as I did, that's nice. It does have a smokey flavor it is not the
best salmon I ever had but it's good. The sweetness of the sauce is a perfect combination
at the same time the balsamic vinegar brings a nice acidity to it and if you ask me if
this was a success. Yes it was! Definitely give it a try to the salmon you
will not regret it. That is all the meat I currently have in my
house, I cooked everything everybody. Anyway guys, I hope you enjoyed this video
if you do enjoy it make sure you give it a thumbs up. If you are not a subscriber be sure to subscribe
for future videos. Remember, if you are interested in anything
I use, everything is always on the description down below. Thank you so much for watching and we'll see
you guys on the next one. Stay safe, keep cooking, if you keep cooking
I will. See you guys on the next one. Take care everybody. Bye-bye.
