00:00Well, what's up, family?
00:02Here comes another edition of the Cocina Encendida
00:04with the PIPA Encendido.
00:06What are we going to be preparing today?
00:08Costillas!
00:10Costillas, because this Sunday
00:12is the great game here in Tampa.
00:14We have to make sure that the Bucaneros
00:16won't win, but also that our
00:18belly and our palate won't win.
00:20So, let's go!
00:22These Costillas
00:24are prepared with three easy ingredients.
00:26Number one, the Costillas, obviously.
00:28We're using the Pork Loin.
00:30My favorite are the St. Louis Rift,
00:32but they're out there because it's a great game.
00:34But after that, you'll need
00:36Season Soft.
00:38This is the most easy to find.
00:40You can go wherever you want to go,
00:42and then...
00:44Sticky Fingers!
00:46This is a barbecue barbecue
00:48that is mustard based.
00:50It's the flavor of Carolina,
00:52right? Carolina. Riquísimo.
00:54You like it? Yeah.
00:56It looks like...
00:58Little tiny little ants.
01:00Little ants!
01:02Little ants!
01:04It looks like a pizza now!
01:06Oh!
01:08That looks like a pizza now!
01:10Oh!
01:12That looks like a pizza now!
01:14Oh!
01:15Little ants!
01:16Little ants!
01:17Little ants!
01:18It looks like...
01:19Little tiny little ants!
01:20Little ants!
01:21Ormiguita!
01:22No fastidies, chicos!
01:23Ok, now we're going to eat the Costillas
01:24and we're going to add...
01:25Just so that the salt has good penetration,
01:27and it's seasoned salt.
01:29That looks like a pizza now!
01:31Oh!
01:32Look at this!
01:33That looks like a pizza!
01:34No!
01:35Let's have to cook until the heat
01:36you are going to cook!
01:37As good as a little bit!
01:38So, let's start with the hot stuff that you have to cook.
01:40A Pandela Lenta!
01:41Ese es el truco!
01:42Entre 250 y 300 grados en la parrilla
01:43Nice and Slow!
01:44Ok!
01:4520 a 25 minutos cada lado
01:47And, vale mencionar
01:48que...
01:49Recuerda la temperatura
01:50Quieres que esté entre 250 y 300
01:52Quizás hasta 350, lo más
01:54Y si se te calienta la campana demasiada
01:56Pues la abres un rato
01:58Deja que el vapor y el calor se escape un rato
01:59that the vapor and the heat escape a moment and the return to close.
02:02It's a process of monitoring.
02:04Okay?
02:05Let's turn it over to show you the final step.
02:08Let's go.
02:09As you can see here,
02:11the huesitos have been released.
02:13They have a beautiful color.
02:14And now,
02:18we're going to turn it over.
02:20And look what's more beautiful.
02:22Look at this.
02:23How is it going there?
02:26The final step is this.
02:30This is the magic tool.
02:33This tool is made in the ferreteria.
02:36And this tool is made for less than a dollar.
02:41Let's put the sauce on now.
02:56Now, we're going to turn it over to the sauce and let the sauce be cooked for a good time.
03:07Here we have the final product.
03:09We still have to cut the cut off.
03:11But as you can see,
03:12the sauce has been converted into a surface.
03:16And if you want to cut the cut off with a little bit more,
03:22if you like it.
03:24If you like it,
03:25there are people who like it,
03:26like me,
03:26who like it with the sauce.
03:28Do you like it?
03:29Do you like it?
03:30Yeah.
03:31Okay.
03:32Now, we're going to cut it.
03:34Here you have the final product.
03:52and here you have the final product, a little egg for the great game this Sunday, this looks like it, Pipa, are you ready to try this?
04:02yes, let's try it here, do you want a try or do I try it?
04:06who are you going to try it?
04:08Buffer
04:09I'll give it to this one here
04:13cuidado, it's so hot, guys, do you want that?
04:16no, it's okay, no worries
04:18well, listen, this Sunday
04:20robot
