La Cocina Encendía – Costillas Para El Gran Juego
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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...
01:06Little ants!
01:08Little ants!
01:10Now we're going to put the salt
01:12on the sides.
01:13It's very nice!
01:14It looks like...
01:16Little ants!
01:18Little ants!
01:20Little ants!
01:22Now we're going to put the salt
01:24and we're going to put the salt
01:26and we're going to put the salt
01:28and salt.
01:29It looks like a pizza now!
01:32Oh!
01:33Look at this!
01:34Let's cook a slow candle
01:36that's the trick!
01:37It's between 250 and 300 degrees
01:40in the oven.
01:41Nice and slow!
01:43Okay.
01:4420 to 25 minutes
01:45each side.
01:46And it's worth mentioning
01:47that...
01:48Remember...
01:49The temperature...
01:50You want to be between 250
01:51and 300 degrees
01:52and 50 degrees
01:54and...
01:55And if you're going to heat up
01:56too much,
01:57you're going to heat up
01:58a little bit
01:59and you're going to heat up
02:00a little bit
02:01and you're going to heat up
02:02a little bit.
02:03It's a process of monitoring.
02:04Okay?
02:05We're going to turn it off
02:06and show you the final step.
02:08Let's go!
02:09As you can see...
02:10Here...
02:11The huesitos
02:12have been released
02:13and they're going to be
02:14beautiful.
02:15And now...
02:17We're going to turn it off.
02:19We're going to turn it off
02:21and look!
02:22Look at the light
02:23and look at the turn
02:24and look at the light
02:25and look at the light
02:26at the point
02:28here.
02:29It's all the trick
02:30and look at that!
02:31It is the magic trick
02:32gear.
02:33This is the master
02:34that is made
02:35in the fire
02:36and it is made
02:38for at least 1$
02:39this bro container.
02:41Let's go to the sauce
02:42now.
02:49Now we are going to close the table and let the sauce cook there for a while.
03:07Here we have the final product, we still have to cut the tails, but as you can see, the
03:13sauce has become a piece of paper, and if you want, you can remove it a little more if you like it.
03:25There are people who like it, like me, who like it with the sauce.
03:31Now we are going to cut it.
03:43Here you have the final product, a little bit for the great game this Sunday.
04:01Pipa, are you ready to try this?
04:03Yeah.
04:04Let's try it here.
04:05Do you want it or do I try it?
04:07Who are you going to try it?
04:08Buffer.
04:09Buffer.
04:10Okay, I'll try it here.
04:12Mmm.
04:13Cuidado que está caliente, chicos.
04:15¿Quieres ese?
04:16No.
04:17Está bien.
04:18No te preocupes.
04:19Bueno, oye, este domingo.
04:21Low Pats.