The world's BEST BARBECUE FESTIVAL?

[Music] [Music] I got a phone call about two months ago actually at Memphis in May we've just won the World Championship with Tuffy we're on cloud nine I get a call from fair Apple they say hey the meat stock crews heading over to some Brazilian barbecue festival do I want to come hey why not such a good move it's a big deal here it's the mix top of festivals they're cooking amazing things the smells are amazing it's best described as sort of a wave of barbecue people show up to an undisclosed location they barbecue they try meats they tried vegetables it's the most amazing thing I've ever seen and I've seen a lot [Music] the thing that impresses me most about this festival is just the collaboration as much as this is about meat and barbecue it's not about meat and barbecue it's actually about people this is probably one of the greatest ensembles of barbecues and pitmasters in the region not just pitmasters like American law and slow guerrillas and Argentine style and Brazilian style and guys cooking at pits guys cooking steaks and cooking vegetables and and offsets it's probably the greatest collaboration of barbecues and solid-fuel cooking that I've ever seen or ever imagined [Music] I've appreciated Apache from Brazil I'm a butcher and a fourth generation of butcher and partner of show cascada with Pacino and Philippine and when we create stew Escada we create just to having fun with good meat we're prepared good beer good drinks with music and good people we are in the heaven this is in our DNA from our past and when we connect all these things together we get crazy that's the Shahada welcome my friends from mid stock from Australia and from around the world it'd be a big honour to us have you here guys thank you so much so when we come to the booked into the festival they asked us to cook something what's more Australian or New Zealand than lamb nothing so we had to do lamb shoulder when we rocked up honey I wasn't sure about the barbecues but you know we cook on these off suits a lot and the Brazilians barbecue it's almost identical to the ones we're using big off see it 120 shoulders in there get it up to 330 and jam em in there and cook them doesn't matter with your in Brazil with your in Australia crisis is the same we're getting ready here the boys they need a bit of supervision so why don't we go over there and have a look at what they've been cooking this man simply needs no introduction but for those of you at home who don't know who he is this is Glen from back beer barbecue its Hayden owner entrepreneur black beer barbecue fame yeah cheating me out of cook a piece of land yep Kiwis need to know I'm here to serve and doesn't that look gorgeous with it we've cooked on orange wouldn't the can would I've never cooked on either of those we've got a hundred and twenty shoulders in here we've got a minty land pine rub on there a little bit of spice we're just cooking them so we can just pull them apart lie there [Music] we started at 4 a.m. this morning so they would be done by living we've got a beautiful pea zucchini puree as you can see I blues proudly showing you we think the people here are going to love it there's 14 of us here in Sao Paulo today a few of your gay we've got butchers we've got barbecuers we've got hangers-on with even more towards just try the lamb and it came that amazing it's been great to work together as a team to put it together [Applause] represent meats meat stock Kirk I'm Patrice watzmann from the south of Brazil and I participate in Alaska since the beginning I love this place my colleagues this energy we can do we can do magic [Music] look at this we started smoke in there since 5:00 a.m. in the morning it looks brown and it smells like orange tree and apple tree so we put here to start another process it gets caramel sweets something amazing that you have to try one it's so good we like him we're so outside it's this brown is my large reaction but inside it smell so we go to town after and then we introduce this sweet a fruit Brazilian truth so [Applause] we cry here so much smoke but it's so great it's a meet mango in New Zealand we thought we were the pit masters Hanif Anastas but my odds of team friend here show me another way that they roam here they take a hole where you kill they cut the beef ribs out and they cook those over the bamboo real slow then they take all the sub tribals tournament about five kilo pieces they put them into a bit of a ball they wrap them in foil the wax paper then they cover them a bunch from the Amazon jungle leaves they put them inside these plants cover them of cold and they cook them for about five hours when it's finished the encasement is hard like an eggshell to crack into it they get in there and the boots deliciously tender cooked in its own juices that's why you come to the size ladder [Music] a lot of people are coming here to share SCADA to eat to be entertained what I've done as I have been entertained and I have eaten I've eaten well but I'm fin inspired and how you present your barbecues how you cook it's truly inspirational to come to something like this and learn the most passionate people in the world I'm sure even the meats not per benefited from coming here to be inspired about what's possible [Music] darling this is as ridiculous as the first time I came in asked if I could build a big offset barbecue but I must have one of those and I must build one let's just be a minute [Music] let the song is [Music] everything the presenting do here at Tru SCADA is over-the-top you've seen the Turks do it this is how the Brazilians take the Turks recipe and they won up a whole chicken marinated and sauteed cooked over live fire he's cooking it he's got the most amazing salad I've ever smelt and on the meeting it's a Brazilian version of a Turkish favourite child wait to get my lips around this one [Music] [Applause] [Music] if you're gonna throw the biggest meat festival meat party the coolest meat party in the world you have to bring the Japanese along for the ride check out the marbling on this steak that they've got renowned for this steak quality these gentlemen have come in with their a5v now beef is graded in terms of marble score it goes from a 1 all the way up to 12 a 5 starts at an 8 it's finely marbled it looks like a spiderweb in there and these gentlemen here today are preparing 85 which is the equivalent of a novel score of 10/10 plus you're gonna cut it like the Japanese doing for just the smallest portion it's very rich and then you just take the smallest amount and it'll blow your mind how good this I've only ever had it a couple of times occasionally we get to cook on a fire first kit I can't wait to try what these gentlemen appearing [Music] they would have thought you know the sample war for the u.s. bump into Wayne here mule is barbecued pain he's doing that beep salt how you enjoying the festival this is an amazing festival I've never been to anything like it this is this is what you dream about it comes to festival and believe me if a guy who's multi-generation barbecue out often the saying that it's really something special here it is something special here I'm here with Mike Johnson sugar fire flame he's cooked at Memphis he's cooked all over the place you know that's what you doing Mike I'm just doing I'm from st. Louis so the classic rib in the States is the same Lewis Corinth and so I'm having seen ribs we all know about - good work can't wait to come back to Troy [Music] is this not crazy or not we've got a a diet of swine Apple we've got pork loins cooking we've got pineapples the pork chops have been number two salted for about five days and a dry salt Brian they've got some sage on there I wish you could smell it it smells amazing they're using all up charcoal it's actually quite hot all the skins are facing down to get that crackle build up and I'm in love I think I'm in love yeah we've got do Rock em that's been cured for about five to seven days they've so smoking it over Applewood here she's got it hanging on butchers hooks but it's also being contained with the smoke to make sure it develops those smoky tones after about 80 hours of hanging like this in the smoke they then move it into the offset to finish it this amazing Kings offset cooker its poll of secret recipe glaze that goes on next they smoke it bring it up to temperature and then they're going to slice it and put it with a pineapple and jalapeno jam and I can't wait to try this one [Music] barbecue actually transcends language as soon as you come to places like this you're welcomed by the people because when they see you as a barbecue and you see them as a barbecue language doesn't become it's not important what's important is the love of barbecue the love of the process the love of the product the love of the end result the creativity here is actually just really inspiring and mind-blowing I think everybody comes here and thinks wow this is amazing it's really the ultimate place to take barbecue Instagram photo what I love about Chuck toy Scouter here is it's not about the fancy appliance it's actually a really simple thing cinderblock some bamboo poles sort of a fat truth and a premium Angus Opie rib hang in there the most important thing is the person and me sometimes we think the barbecue is the most important thing it's actually what goes in the barbecue that's important those of you have seen Instagram tomahawks those get cabins and tomahawks that's the ribeye plus a part of the short rib still attached very difficult cut to cook tightness of the short rib on there but you've also got the tenderness of the ribeye I love what I'm seeing here they're going to reverse sear it cook it super low and slow get some smoke on it and then they're gonna get their grill ready to blast it and fry it off all the way from Dubai and he's he's running his deal in Dubai I'm running my finger in New Zealand but we're brothers of barbecue right they're Hardy folks there you go we've done butcher Wars and Sydney we've done it in Melbourne and we've done in Auckland who would have been the thought we'd be doing it here in Sao Paulo Brazil the Australians are Brazilians a Canadian butchers I'll be going head-to-head and they're half our battle they're crazy intense moment where they're preparing their retail cuts this whole butcher wall singer sis United United this festival with our fish some more New Zealand now meat stock fish them or not we'll be cheering them all go the Kiwis sorry go the Canadian no no the Brazilians it's just wonderful to watch them actually [Music] Triss Carter I can't I don't really understand the concept before I came here I tried to understand it on Facebook Instagram really it's it's just it's a meat Wonderland you know it's about these products these from you know these are local purveyors or in this case sausage it's about showcasing what they they love and they're passionate about whether it's a sausage or a lamb or a chicken tostada is an opportunity to share whatever your dealers and barbecue would think would the world [Music] you can barbeque anything if you're creative enough and if you're patient enough [Applause] [Music] [Applause] I've tasted some of the most amazing things here I really thought I had barbecue competency I've cooked with some of the biggest names in southern style barbecue but the things my tongue and mouth have experienced here are just the flavors in there the textures that I've enjoyed they've just been mind-blowing and it's opened me up to a whole new world of possibilities [Music] we cooked lamb we cooked a hundred and twenty shoulders of lamb we cooked pork belly we cooked beef steaks we cooked probably a hundred kilograms of beef steaks it's about five o'clock we were all sold out the locals loves their land they thought it was amazing they even liked the pureed pick pea with mint we loved cooking it and we love being here we'll see you next year I have noticed that leather aprons are in right now

Channel: Meatstock

Views: 1,014,160

Keywords: barbecue, bbq, cooking, chefs, brisket, beef, pork, lamb, chicken, food, foodporn, foodie, foodtravel, travel, brazil, ribs, smoker, pitmaster, pitmasters, bbqpitmaster, fire, meatstock, Churrascada

Id: b6h1q1RqyKA

Length: 20min 34sec (1234 seconds)

Published: Wed Aug 14 2019