- 2 months ago
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00:00Welcome to Big Bride's Western Style Barbecue.
00:29We're going to be cooking with oak wood today in the oak pit.
00:32And we're going to make it as simple as possible for you.
00:34You just follow the tips that I give you and you can't go wrong.
00:59The thing we did is put some dry tender, oak wood tender, inside the barbecue pit.
01:08We're going to start it up and light it up right now.
01:11You start out with some paper, either paper bags, or if you don't have paper bags, newspaper.
01:17Get it rolled up.
01:19Then put your small wood on top of that, small dry wood, little kindling is what we call it.
01:26It's a quarter inch pencil size up to half inch.
01:31And we'll get that going.
01:33Make a good pile so that it gets a good fire going.
01:36And then it'll light the rest of your wood without having to poke at it forever.
01:41You just want to get a good fire going, get a good hot bed of coals, and then just add to it slowly.
01:48The main secret to getting a good barbecue is having a good bed of coals to start with.
01:54When it starts turning white all over, you want to just add a little bit more wood to it so that you don't lose your heat, you know.
02:04Throw some of this dry stuff in and get it really going good.
02:07What we do, the western style, is not so much smother it with sauces, but let the oak wood just cook the meat and let the taste of the meat speak for itself.
02:37Okay, while we were letting that fire burn down, we're going to start on our country style potato salad.
02:43We're going to start off with eight cups of red potatoes.
02:47I went up to Idaho and grew these myself, and so they're real special here.
02:52We're going to do eight cups of red potatoes.
02:56Then we're going to take a cup and a half of black whole olives.
03:02Now we're going to take some Spanish olives, a three quarters of a cup.
03:09This is going to be a spicy potato salad.
03:11It's going to be kind of a sweet and sour.
03:14We're going to take a half cup of dill pickle.
03:17We're going to throw that in there.
03:19A half cup of sweet pickles.
03:23We're going to throw them in there.
03:28We're going to take yourself some pepper.
03:32About a couple of teaspoons.
03:35A little pepper.
03:37Throw it in here.
03:39Get everything covered.
03:41Give it a nice little bite.
03:43Now we're going to go with six hard boiled eggs.
03:48Chopped up, not too fine.
03:51Of course, we're going to throw that into the potato salad.
03:58Two cups of chopped celery.
04:02We're going to throw that in there too.
04:04It's starting to look good.
04:07Now we're going to throw four tablespoons of Dijon mustard.
04:26Now we've got eight tablespoons of mayonnaise.
04:32You might not want to put it all in at once.
04:35You want to kind of stir it around.
04:37Kind of just mix it up.
04:39You can add different things into this.
04:42Chop some rosemary.
04:45Maybe some basil.
04:47All right.
04:48Now this is ready to go to the refrigerator.
04:51Because you don't want to leave mayonnaise sitting out.
04:53Not un-frigerated.
04:59Mmm.
05:00Oh, yeah.
05:02That's it.
05:03That's some good stuff there.
05:05That's good stuff, Maynard.
05:06We're ready.
05:08We're ready.
05:29Now that the fire is taking care of all my grease from the last burn, take it.
05:35Go across and brush her down.
05:38So it doesn't rust.
05:41Clean the top and the bottom.
05:44Just about ready for the meat to come on.
05:49Okay.
05:50I think we're about ready to get this thing going.
05:54We've got a good bed of coals now.
05:56Fire's burning really good.
05:58So now we've got this going.
06:00We're going to go and get our marinades ready.
06:04And start preparing our wild game to throw on the pit.
06:09And then we're going to take the sinew off of it.
06:10And what we have here, it's already started.
06:12This is the sinew on the back strap.
06:14And where the back strap is, starts out behind the shoulders, goes all the way down to back.
06:17It'd be what you make your back strap who's going to use.
06:19So you can get some venison.
06:20So you can get some venison.
06:21Take some back strap.
06:22I have here, wild game.
06:23What you want to do is you want to take the sinew off of it.
06:26you off of it what we have here already started this is the sinew on the back
06:34strap and where the back strap is starts out behind the shoulders goes all the
06:40way down the back it'd be what you make your loin chops out of so we're gonna
06:46take the scene you off what that does it makes it a tender piece of meat because
06:50you leave the scene you on it stretches real tight and it'll make your meat a
06:58lot tougher so then once we get this off we're gonna take some sauce that I've
07:06mixed up put it in injector then we're going to inject this venison and make it
07:13taste really good that's what we're gonna do a lot of people can't take the game
07:19taste of some of this wild game so this is what we're doing we're taming it down
07:24showing you something that you can do if you're a hunter and you get out there in
07:28the woods and you've got some wild game and maybe your wife doesn't like it the
07:33taste you can you're gonna doll it up a little bit and make it to where
07:38everybody would be begging for it this type of meat that you ask your friends if
07:43they want some how you do it you go did you hear that no you didn't hear that
07:48because you're gonna keep it all yourself that's what you're gonna do what we got
07:56here is six ounces of moosehead lager we got about an ounce of soy sauce we have
08:06two tablespoons of crushed garlic and we have two tablespoons of pesto sauce so I do
08:16is take we mix that up put it in container glass you get these syringes you this one
08:26you can get them down at any cooking store you might not have them but they can
08:31probably order them and what you do is you take it put it in your sauce drop your
08:37mixture stick it into your venison and just push it in real slow you can see the
08:45venison actually pumping up with all those juices see some spit out the end take
08:52another bunch push it into your meat inject it in there different spots this is
09:06really good take the excess spray it back into the container put it away now you got
09:15that ready and have a good flavor
09:22okay what we're doing now is going to make a mango chipotle marinade and we've taken one mango and
09:42chopped it up we're gonna put it in the food processor got a six ounce can of chipotle they're smoke flavored they're really good
09:58give us a lot of flavor they got kind of a slow heat so I call it slow heat because it's a not really hot super fast but it
10:11comes on and it's really good
10:25chop it to it's a puree then you can take this mix and put it in with your wild game
10:40you can take one of them freezer bag plastic freezer bag make it real easy on yourself
10:46so you don't have to mess up a bunch of dishes set this over here we take we have some made up previously
11:01you take it you take it you pour it in your bag
11:04you let it marinate for a couple hours in your refrigerator you don't let it sit outside to where it heats up
11:14mmm that's good that's some good mango chipotle sauce
11:29we got sun-dried tomatoes we have basil we have little mint leaf we have some rosemary and we're going to take and chop this up a little bit
11:44what I've done earlier before I marinated this I cut a slit in it with a knife I've taken a knife and I've cut a slit into this pork tri-tip and made a pocket and I'm going to stuff all this ingredients in there
11:59mix it up stuff it in there and make it in there and make a little stuffing so that we get that flavors going inside the wild pork any wild game is really good it's all natural
12:14and these are all 100% roadkill I'm just kidding you know this is some good stuff so we'll get all this chopped up mix it together take some of the goat cheese and
12:18there mix it up stuff it in there mix it up stuff it in there and make a little stuffing so that we get that flavors going inside the wild pork any wild game is really good it's all natural
12:29and these are all 100% roadkill I'm just kidding you no this is some good stuff
12:35so we'll get all this chopped up mix it together
12:42take some of the goat cheese mix it in there don't have to be fancy it's just a stuffing and it's going to cook inside this pork
12:51so you take it
12:54stuff it inside
12:58this is pretty good
13:11best part
13:14let's clean my hands off here
13:17now we're ready to take this wild game over to the pit
13:20throw it on let it sizzle a little bit
13:23okay we've come back over to our fire we got it down there's a good bed of coals there's enough wood still burning what we do is we'll add a piece here and there to keep the fire going so that it's going to be good
13:30so that it doesn't burn out and we're ready to cook so I'll throw a couple pieces on
13:37this is to add smoke to the to flavor the meat and it's also to keep the fire going
13:44because if you don't add wood to it it'll burn out and it'll burn out and then what you're left with is you're half cooked and it's also to keep the fire going so that it doesn't burn out and we're ready to cook so I'll throw a couple pieces on this is to add smoke to the to flavor the meat and it's also to keep the fire going because if you don't add wood to it it'll burn out and then what you're left with is your half cooked
13:59meat you know your steaks half cooked it got to have a lot of heat to carry into the meat we're going to lower down the screen a little bit we're going to throw our meat on
14:29in venison you don't want to cook too much there's not a whole bunch of fat in it so it doesn't have that chance to take the high heat it'll dry out on you so you want to do is cook it on a low to medium heat cook it slow and you want to eat it pretty rare not raw but rare you want it on the rare side so it's nice and juicy and you get all that flavor that wild game
14:56alrighty here we go we're going to put our wild game up on the pit get it going want to check it out you want to put your hand above the grill you can leave it more than three seconds that's a medium fire if you can't leave it if you put it up and in three seconds you've got to pull it out that's a hot fire so you want to put it up there you can count to five six that's a good flame we just leave it there let it smoke
15:24the pork's got chipotle mango sauce on it so we don't really need to salt it and we're just going to leave that as a natural flavor you know with along with a chipotle mango which isn't natural but it's a good marinade and along with the stuffing it's going to just bring out a lot of flavors in that that piece of meat is going to be really good
15:44we're going to take a little light coating of garlic salt basil oregano dried basil and oregano throw it up there on that venison just to give it a little bit of flavoring on the outside coat let the rest of the ingredients in it you know the injection to kind of let it flavor it throughout
16:06kind of leave it up here on a low fire and we can take it down just a notch it'll get a little hotter it'll cook a little faster with the chipotle sauce though the sugars in it or the mango we don't want it to cook too fast or too high heat because it'll burn the outside edge and make it blackened that's no big deal but you know it looks better when it's cooked right
16:34what we have here is pork loin ribs you get them at any market you can go down get some of these we're going to take and sprinkle some seasoning on them now on the bone side you can put a little bit more seasoning because you're really not eating that side anyway but you don't want to put too much on it
17:03because too much salt on pork will overpower the flavor of the pork and then what you'll have is somebody saying that you know your your ribs are too salty so you just want to put a little bit of light coat on that flip them over
17:18add a little bit more salt just a little sprinkle a little across
17:27with these pork ribs
17:31with these pork ribs we're going to take them you're going to stretch them out on the pit
17:37you stretch them out on the pit like that and what happens is
17:45is you take in
17:47as you're cooking them
17:49you're going to start to shrink
17:51and what you want to do is you want to put them bone side down
17:55anytime you're cooking with bone it's always bone side down first
17:59if you have meat that doesn't have any bone in it and it has fat
18:03you want to cook it fat side down first
18:06you want to cook that up so that
18:13you're not burning the meat
18:15and bone side you cook the bone side down first
18:19it gets it cooking
18:21then you can flip it over
18:23and then you just finish it off
18:25with fat meat that has fat in it
18:27you want to cook the fat side first
18:29and burn all that fat up
18:30it doesn't burn into the meat
18:32and then you just kind of flip it over again
18:34finish it off on the other side
18:36when you get it done and it starts to shrink up
18:38you get these
18:40between the ribs
18:41this will start puffing up
18:43and it will start looking like a washboard
18:46and what it'll do is it starts cooking through
18:49then you're pretty close to flipping it over
18:51you flip it over
18:52finish it off
18:53if you can grab it with a hook
18:56like right now you grab it
18:57see how loose it is
18:59when this is ready
19:00you'll be able to grab it in the middle
19:02and it'll almost stay stiff the whole length through
19:05so when this gets ready to be done
19:08gets done
19:08we'll flip it over and I'll show you how that is
19:11wild pork and venison
19:14you want to keep turning it over
19:16so that it keeps cooking
19:18especially when you're cooking
19:19with an oak pit barbecue and the red oak
19:22it's not like going back east or Texas or Louisiana
19:26they just smother it in sauces
19:28and you're eating more of the sauce than you are the meat
19:30here in the central coast
19:32in the western style barbecue
19:34is more or less taking just the flavor of the meat
19:38and the wood that you're cooking it with
19:40and the red oak is absolutely the world's best
19:44what we were talking about earlier
19:46them shrinking up
19:47what we wanted to do is look for this meat
19:49to start puffing up in between the rib bone
19:52and that's exactly what it's doing
19:54it's starting to look like a washboard
19:56however we still got about another five
19:59ten minutes on this side
20:01so what we'll do is we'll turn our wild game over
20:04because it's due
20:06and then we'll go over
20:08and make our salsa
20:09get it ready for when we're done here
20:19okay today we're going to be making some big brise hot salsa
20:24this is my own little concoction that I make up
20:28what we're going to be doing is we're going to be using some Italian stewed tomatoes
20:32we're going to be using some serrano chiles
20:38we're going to be using some basil
20:44cilantro
20:47red onion
20:49and garlic
20:50we're going to start off by
20:52taking three garlic cloves
20:55peeling them
20:57we're going to chop them up
21:00throw them inside our fruit processor
21:02along with about seven serrano chiles
21:07seven is kind of hot
21:09you want to have it a little bit more mild
21:11you want to probably start off with four or five
21:13I like it hot
21:15I was introduced to the chili as an early age
21:18fell in love with it
21:20the hotter the better
21:21so what we're going to do is cut these garlic up
21:27chop them up a little bit
21:29don't have to be chopped up a whole lot
21:31because they're going in the processor
21:33but I like to get them started
21:35then we're taking
21:38once we get these chopped up and thrown in
21:42peeled
21:43take our serrano chiles
21:48we're going to chop them up a little bit
21:50throw them in our processor
21:52we'll start
21:54our processor
21:56get these refined down a little bit
21:58because you want them in little small pieces
22:01so you're not biting into a big chunk of chili
22:04and burning half your lip off
22:06and then be going to the hospital
22:08they'll put your lips in contraction
22:11and you won't be able to eat anything
22:12except for ice cream
22:14but that's the way we like it around here
22:17got a whole red onion
22:19already started chopping it up a little bit
22:23what I want to do
22:25is take and get the chilies chopped
22:31along with some cilantro
22:34we'll throw that in there
22:36give it good flavoring
22:38throw our onion in
22:40get that going
22:50last thing we put in
22:58is the tomatoes
23:00we put them in
23:01because we want them
23:02not so much as a puree
23:05but we want them coarse
23:07kind of coarse chopped
23:10so we just do it just a little bit
23:13we want to add our basil
23:15so you chop some of that up
23:17put a little bit more of the cilantro in with it
23:21because you want to leave that real coarse
23:27until you get it all mixed up going round
23:32that's Big Bry's hot chili salsa
23:36take a little taste test
23:41see how this come out
23:42see if it's hot enough
23:44oh yeah just like fire
23:51fuego
23:52it's done
23:53the venison is done
24:00ready to be pulled off the pit
24:04put off into some spot where you might want to just let it stay warm
24:10our pork ribs are just about ready to be turned over
24:17before we turn them over though I want to spray them down with some of the apple cider
24:25give them that nice sweet flavor
24:41even spray some of the wild game with it
24:44have fun with it
24:46this back strap is ready
24:50we're going to take and pull it off the pit
24:57you can use cranberry juice
25:00you can use cranberry apple juice
25:03anything that has nice little sweet flavor that you think you might want to try
25:08you can put it on there
25:09you can put a little wine here
25:11and spray wine on your meats
25:13anything that you want to put into a little spray bottle that you think that might enhance the flavor of your meat
25:19you can go ahead and do
25:21along with this oak pit barbecue
25:24with that oak flavor coming through there
25:26you're going to have a really good tasting meat
25:29now this pork ribs
25:31they're ready to be turned over
25:34this is the golden brown that we've been looking for
25:37if you look on the ends of the meat
25:39on the rib
25:40you can start see the rib bones starting to show up
25:42they're sticking out about a quarter inch
25:45then they're just about ready to be pulled off
25:48we're just finishing it off on the meat side
25:50and it should be able to be pulling this off within 10-15 minutes
25:54so what we're going to do
25:56this is going to keep adding flavor to it
25:58and keep the moisture in
26:00by spraying it with some apple cider
26:03and this is going to be really good
26:06now with a farm-raised pork
26:09you can have it pink
26:11not red
26:12but pink
26:13you take it off
26:14just as it's pink
26:15and it will continue to cook
26:17to a pink to a white
26:18so
26:19I mean you want it done
26:21that's no doubt
26:23the wild pork is more important
26:25to finish all the way through
26:27but farm-raised pork
26:29isn't
26:30isn't that critical
26:31you can have just a little bit of pink in it
26:40okay once these ribs finish off
26:42here on the fire
26:43just before they get completely done
26:45what we're going to do
26:46is we're going to take them off
26:48we're going to put them in an ice chest
26:50an ice chest
26:51now an ice chest
26:52as long as
26:53as well as
26:54keeping things cool
26:55keeps things warm
27:07as I said earlier
27:08when you take your ribs
27:10and you pick them up
27:13there you go
27:16see they're not quite done yet
27:18when you pick them up like this
27:20if it all picks up together
27:22in like almost
27:24not quite a solid piece
27:25but a pretty good
27:27that it's not loose
27:30not quite there yet
27:33we're just going to let them
27:35cook for a little bit more
27:36might have to turn them over
27:38one more time
27:39to add more flavor to them
27:41but I think as long as we keep them
27:43on this side
27:44keep spraying them down
27:45with some apple cider
27:47we ought to be alright
27:50this wild pork
27:52looks like it's coming along
27:54we just keep turning it
27:56so they get cooked all the way around
28:00and being it's been
28:02stuffed
28:03and cut
28:04in the middle
28:05it's going to cook a lot faster
28:07than if it was a whole piece
28:08that wasn't stuffed
28:10because you get that layer
28:12around the outside that cooks
28:13and the center is getting cooked
28:15along with it
28:16because it's been opened up
28:18so we'll let that cook for a little bit
28:21and we'll just be back in about
28:24another couple minutes
28:25I think I'll add a little bit more
28:27wood onto this fire
28:28because after we take this off
28:30we're going to throw some tri-tip
28:32and some chicken on
28:33I just added a couple of green pieces of wood
28:40that keeps the smoke flavor coming up through your meat
28:43it's like smoking it in a smoker
28:45even though it's on an open pit
28:48barbecue pit
28:49the heat with that big bed of coals
28:53is taking that smoke flavor
28:55and just bringing it up right through the meat
28:57and you're cooking the meat through and through
28:59and it's just soaking up all that flavor from the wood
29:02and what you can do
29:05if you don't have green wood
29:06you can take cured wood
29:08some of the wood that's been split
29:10you can get it at the local market
29:13or somewhere where they sell oak wood
29:15you never know
29:16some of these liquor stores carry wood chips
29:21in bags
29:22or they have bundled oak wood
29:24and you can buy a little bundle
29:26you can take it home
29:27or a couple bundles
29:29you take a couple of two or three pieces
29:32you can soak it in a five gallon bucket of water
29:35so where when you got a good bed of coals going
29:39you throw that soaked wood in there
29:41and it'll smoke like it was green wood
29:43and it'll get all that good smoke flavor
29:45right up through your meat
29:46and that's what you're looking for
29:48on the oak pit barbecue
29:50is that good oak pit smoked flavor
29:53that red oak flavor
29:54there's nothing like it in the world
29:57we've turned our ribs over
30:12they're ready to come off the pit
30:14what we're going to do is take and put them inside an ice chest
30:18and let them stay in there for another half hour
30:23while you're cooking the rest of your meats
30:25or if you haven't prepared some of your foods in advance
30:29you can go ahead and prepare your other foods
30:32so we're going to pour some moose head beer
30:36over the top of our meat
30:38pour it down in there
30:41that's going to stay nice and hot in there
30:44that's going to soak up all that flavor
30:46and we're just going to let that soak in there
30:48for a good half hour
30:50and then it'll be ready
30:52it'll be nice and tender
30:53and it'll be full of flavors
30:55flavors you've never even tasted before
30:57we put our pork ribs away
31:13and we let them stew in some beer
31:15we still got our wild pork on the pit
31:19because we want to make sure that it's cooked all the way through
31:22it's been over on the corner where it's got lower heat
31:26so it's been cooking a lot slower
31:28we're just letting them juices from that stuffing
31:30go out throughout the pork
31:32make sure it's done
31:33and we ought to be ready
31:35so right now what we're going to do
31:37we're going to throw some chicken
31:39and some tri-tip on the pit
31:41again with the chicken
31:44you're going to put it bone side down first
31:46but first we're going to flavor it
31:49with some garlic salt, parsley, basil and oregano
31:53ok we're just flavoring the rest of our chicken
31:58then we're going to flip them over
32:00we can take the wing
32:02and tuck it back like this
32:04that way it cooks all the breast around it
32:07without the wing covering it
32:08finish off the flavoring with our salt
32:12now we're ready to throw our tri-tip on
32:15throw our chicken over here together
32:17the reason you want to cook it from the bone side first
32:20is because you can cook it longer on the bone side
32:24and you can not burn it
32:26but cook it a little more well done
32:29than it would be on the meat side
32:30so you cook it up through
32:32and later I'm going to show you how
32:34to look for the color on the edge of the meat
32:36as it comes up
32:37it's starting to cook through
32:39then you throw your chicken back over
32:42and let it finish off
32:43you only have to turn it once
32:49we're putting our garlic rub onto the tri-tip
32:52same as bone side down
32:54if it has no bones
32:55you put the fat side down
32:57you throw the fat side down
32:59it starts to drip from the heat
33:02and it starts cooking
33:04and with beef
33:05you got a lot more marbling through the meat
33:07and so what you're doing
33:09is you can cook it at a higher temperature
33:11because it's not going to dry out
33:13like wild game will
33:15and it takes and boils that fat throughout the meat
33:19and gives it all that good flavor
33:25the rub is basically garlic salt
33:27parsley, oregano, spices
33:32that you can get
33:33you can get different rubs
33:34you can go down to your local store
33:36and get garlic salt
33:37with all the seasonings mixed in
33:39you can experiment around
33:42and make your own rub
33:44you know
33:45and basically a rub is
33:47it's just a salt
33:48you throw over the top of your meat
33:50you kind of rub it in
33:51and that's why they call it a rub
33:53and then you just throw it on the pit
33:55and let the oak wood do the rest
33:57like I say you can cook the fat side down
34:14a lot longer than you can the meat side
34:17and that's why you put the fat side down
34:19you just want to take and burn all that fat
34:21and give it a nice crust on that one side
34:28we're going to let this cook for a little bit
34:30being it's a thicker meat
34:32and the chickens a little bit bigger than what you would a steak
34:35we'll let them cook for a little bit
34:37so that they're well long in their cooking process
34:40and then we're going to take some steaks and throw them on
34:43they don't need to cook as long
34:44so we're going to let the chicken
34:46and the tri-tip cook for a little bit
34:48then we'll add the steaks
34:50and then finish them off all together
34:52what I'm going to do now is throw a couple more pieces of red oak in here
34:55let that good bed of coals take over
34:59get that smoke flavored throughout the meat
35:04and we should be ready here in a little bit
35:08won't take too long
35:10we'll put the steaks on
35:11we'll finish everything off
35:13we'll sit down and we'll eat
35:34then a good day
35:41is
35:43today
35:52is
35:55is
36:00When we're letting that meat cook over there, we're going to have a nice cold moose head.
36:24And enjoy the rest of the afternoon.
36:51It's really smoky, so the fire's not getting enough oxygen.
36:54So I'm raising this up so that the wind can get in there a little bit, clear it out, and
36:59then start to cooking, getting that flame back up so we can get the heat back up into
37:04the pit.
37:12You want it to cool off so that you have a cold fire.
37:15You want a hot fire, and that's the whole secret behind cooking.
37:19You want a hot fire with an adjustable pit makes it easy because you can raise and lower
37:24it and adjust it, but you do want to keep the fire going, you know, and if you're cooking
37:29a lot of meat, you've got to maintain the fire.
37:32You just can't throw a bunch of wood in there, let it burn, and think that you're going to
37:36cook because it'll burn out.
37:39Now we've got the flames going, see the smoke's died down a little bit, you want to get it
37:44down to where you can start feeling again, remember I told you earlier, if you can keep
37:49your hand there for over three seconds, it's a medium fire, if you can't keep it for three
37:54seconds, it's a hot fire.
37:55If you leave it there too long, that next thing you're going to be smelling is your hand cooking,
38:01so you want to take it off and not leave it on there.
38:04We don't want to have you go and dial 911 because your hand's on fire.
38:09Got a good bed of coals now, the fire's stirred back up, the flame is bringing the heat up through
38:14the meat, it's bringing the smoke from that greener wood up through the meat, so we can just
38:20put her back down here, let her go again.
38:28Now if you look on this chicken, it's starting to get a little bit of a color, a little brown
38:32on the bottom, kind of a yellower in the middle, it's still translucent on top.
38:38This chicken, you can see it, it's starting to cook up through, it'll get up in here, it'll
38:42be ready to turn.
38:44Once that comes up halfway through, we're getting to where there's a good enough fire and we'll
38:49be able to turn this chicken over.
38:51Good hot fire, you let it cook on one side, you throw it over, let it cook on the other
38:56side.
39:03Now you come in here, we're looking at our wild pork, I think it's been on here long enough,
39:08you take and you push against it, and you can tell by, if it's really spongy, it'll be real
39:15spongy, it's not done, but it's got a little spring to it, it's done now, and it can be
39:20taken off, put in with the rest of our pork, let it steam, and we'll cut it up a little
39:28bit later, it'll be ready to eat.
39:31It's got a good chipotle mango marinade been sitting there, all the juices from the inside
39:37of that stuffing is cooked out through that meat, we're going to take it off now, we're
39:42going to put it in with the rest of the pork, it's got a lot of flavor in it.
39:54This tri-tip is ready to start turning, as you can see, it's starting to curl up on itself,
40:00when it starts to do that, it needs to be turned over, we're ready to turn it over as you can
40:06see on this side, it's just right, we'll let it cook on this side, as long again, and it'll
40:16be ready.
40:17Now this chicken, it's about ready to turn over too, we're going to turn it over, there's
40:23that golden brown that you're looking for, you want it cooked over a hot fire, let's put
40:30it back down, get it back up to the hot fire, because you want a crisp skin.
40:36Cooks through and through, and you get a nice crispy skin to it, a nice little crunch, that
40:43meat inside is sealed off in there, and what you're going to get is a nice juicy, well done
40:51piece of chicken with a little crunchy skin, everybody seems to love that, you get that
40:56good oak flavor in there, if you cook it too low a heat, what you're going to do is, it's
41:01going to cook it so slow, it's like smoking it, your skin is going to be a little bit more
41:05rubbery, not so crisp, and what you want is a good crisp skin.
41:10So you can see on this end, it's a little thinner meat, and as it goes up into the tip itself,
41:21it gets a little thicker, so it's a thicker meat, it's going to take a little longer to
41:25cook.
41:26The thin piece isn't going to take so long to cook, so as it cooks, the thin piece will
41:32be well done, the thick part of it will be medium rare to rare, and that's what you're
41:38looking for, because you want to satisfy everybody, and everybody gets their own cut, whatever they
41:43want, they come in and say, well I like it well done, well this thin piece is going to be
41:48well done, same with over here, and you want somebody says, hey I'd like it a little bit
41:53more rare, then you have the cut off the thick piece, so you get it all the way through.
42:00Red meat, you want to eat red, you want to have it anywhere from medium rare to medium well,
42:07you don't want to overcook it, because you cook all the nutrients out.
42:11People you know, I know you like it dry, or actually more well done than rare, but if you're
42:17going to cook and eat tri-tip, try it rare if you try it at all, it is really a good
42:23flavored meat, and they made these canines here for ripping and shredding meat years and
42:30years ago, and we still have them, so you might as well make use of them.
42:34If you're going to have a barbecue and impress your friends, cook it the way I'm telling you
42:39right now, you can't go wrong.
42:42If you burn it, throw over the fence, go out and get you some home take, take home, and
42:47then blame it on the neighbor, say the neighbor stole your meat or the neighbor dog took it
42:52or whatever, you don't want to start off impressing your friends with burnt meat.
43:02Now what we got doing here, this chicken's getting a good melt going on, and it's kind of raining,
43:08I'm going to lift the grill, let you get a shot of that dripping, that's what you're looking
43:14for, it's like a rain, it's got a good sound to it, sizzle, hits that fire, and spits back
43:20at you.
43:21So we let it back down here, let it continue sizzling, I'll get that good bubbling, you see the bubbling
43:28starting to come up through, this is what you want to look for in your chicken close
43:32to being done, is it starts to bubble back through, when it starts bubbling back through,
43:38it's getting pretty close to being done, because what you're doing, you're cooking it through
43:43and through, see all them juices coming back up through, you got that meat here cooking,
43:49this right here along the breast, it starts to split, now that you got that charred skin
43:55on that side, you can just turn it over, because it's pretty close, you just want to get the
44:00rest of the pink out of the chicken, so you can turn it back over onto the bone side for
44:04right now, let it finish off, and we'll put it in along with the beer and the pork ribs,
44:14the tri-tip's getting pretty close, so what we're going to do now, we're going to get ready
44:20to put our bread on, I got some butter, some crushed garlic in here, what I'm going to do,
44:32is I'm going to put it on the edge of the pit, let this melt, get it ready for it to put on
44:36the bread, because once we pull all this meat off, we're going to put our bread on, once
44:41our bread's done, we're done, so I'm going to let that sit over there, let it melt, I'm going
44:48to get the steaks that I got, I'm going to put them on the pit, because they don't take
44:52very long, and by the time the tri-tip and the chicken's done, the steak will be done.
44:57They're rib eye steaks, you can see the marbling in them, again, the steaks, they can be cooked
45:07on a higher heat, they're only about inch and a half thick, so you want to put them on
45:12your pit, you want to cook them about anywhere from 6 to 12 minutes a side, no more than
45:2112 minutes, you don't want it, that's if you want it well done, what you want to do, anywhere,
45:26you've got a nice hot fire, 6 to 8 minutes is about all you need, so we're going to drop
45:31it down here just another notch, put my hands over the top, I can count to about 5 or 6 before
45:38it starts to heat up really good, so I'm going to leave it at that, might take and stir the
45:43fire up a little bit more, the coals, get that heat coming back up through there, bring some
45:49of that smoke from that oak wood back up, flavor that meat, because like I said, again
45:57and again, if I hadn't said it once, I'll say it a thousand times, that oak pit barbecue,
46:04to me is the best barbecue in the world.
46:34Okay, the tri-tip's ready, perfect, all right, our chicken's done, our tri-tip's done, we're
46:49going to take them off the pit now, as our steaks finish out, we're going to put them in the
46:56ice chest along with that beer and the rest of our meats, and we're going to make it nice
47:03and steamy, there it is, oh, it's going to be good, take them chicken, see that nice golden
47:14brown, that skin all charred up, it's cooked through and through, that'll just melt right
47:24off the bone, pee-pee chicken, positively perfect.
47:37I turn this steak over, let it finish out on this other side, looking good, we're cooking
47:44it a la naturelle, just the oak pit barbecue, with that oak flavor, oak wood flavor, and the
47:51rub that we put on it, the garlic salt, parsley, oregano, the secret to cooking these are the
47:58same with all the other meats, cook it through and through, they're thin enough to where they've
48:03been cooked on one side where the juices come back up, this is the same as going on right
48:07now, you see these juices coming back up through the meat, this meat's just about ready to turn
48:13off.
48:14I'm just going to flip it over one side, sear it just a little bit on the other side, and
48:18then they'll come off and they'll go into our pit too, we'll throw our bread on, we'll
48:23finish our bread off, and then we'll be ready to cut this meat up and serve it.
48:30That's good, we're done there.
48:37Okay.
48:38We're going to take this garlic butter, it's all been melted down, in with that garlic,
48:50crushed garlic, we're going to mix it up, put it on our French bread that we got together,
48:57the garlic and the butter, we'll take it, we'll put it on our bread, spread it out, spread
49:05it in there, let it soak in.
49:12Okay, we've got two types of bread for garlic bread, one is just a regular loaf of French
49:18bread that we've taken prepared with butter and garlic, the other one is focaccia, we're
49:24going to take it, we're going to throw it open side up, what we're going to do is let
49:29that heat come through and melt that butter into the bread.
49:32We're going to make a little crust on that outside edge and then that garlic butter is
49:38going to soak inside to the bread, then we're going to turn it over, we're going to brown
49:42it on the bottom side, there's really no secret to cooking bread, just don't burn it, you just
49:48want to get it hot enough to where it starts to crust, it's pretty much ready.
49:52Then what we're going to do is flip it over now, we're going to let it burn a little bit,
49:58we're going to let it turn golden brown on the bottom side with that butter.
50:04We'll pick it up in a minute and I'll show you how it is.
50:07Let's check it out.
50:09Okay, that's looking good.
50:11You can see the edges, they're all browned out, that started to make a crust on the bread,
50:16it's got the butter and the garlic on it.
50:19We're going to take this one off, set it aside.
50:23Same with focaccia, you see the brown coming around the edges, that's what you're looking
50:27for, that's all you want, just a little bit of brown, doesn't have to be much, it's just
50:31hot bread.
50:32And then we'll just take it over to the cutting block, we'll chop it up and then we'll grab
50:37some meat out and start cutting it up and then we'll fix a plate and we'll be ready to eat.
50:43Throw it in the bread bowl, that's all you got to do for that.
51:02Well, now we got our meats out on our cutting board, we're going to cut some of this up and
51:16put it in the plate here, get it ready to serve.
51:20I'm going to throw this fork away, I'll just use my hand.
51:24I've been soaking in that beer, that's some good stuff, venison.
51:31Back strap.
51:32I told you earlier about asking your friends if they want venison, you say it really quiet
51:37like so they can't hear you, that way they can't answer it and you get to eat it all yourself.
51:42But if you're feeling like you want to share this wild venison and have somebody taste meat
51:48that they've never tasted before, this is the meat, it's all natural.
51:52This is the wild pork that's stuffed with sun dried tomatoes, mint, basil, rosemary, and
52:00rosemary.
52:01Oh, that's looking good.
52:06That's perfect.
52:07Let's see what that tastes like.
52:13Oh, that is good.
52:18Tri tip, you want to cut it so it's cross grain, that way it's a nice tender piece of meat.
52:24You see the grains going across this way, you want to cut it cross grain at a slight angle.
52:31You see it on the ends how well done that meat is?
52:35That's perfect.
52:36You get over into the middle, you're going to get into a little rarer meat, but a good
52:43meat.
52:44See just enough juice and pink in there?
52:47That's nice meat there.
52:49And it's well worth the weight of the barbecue to get at it.
52:57Your chicken, all you do is you cut it, quarter it.
53:01You got breast.
53:03People like breast.
53:04Leg, for somebody like leg.
53:06There you go.
53:07That's all your meat.
53:09You're ready to put it on a plate with some potato salad, some salsa, and ready to go to
53:16town.
53:17Now, here's our potato salad that we made earlier, put away in the refrigerator and chilled.
53:23Brought it out.
53:24Put that on the plate.
53:30Put a little bit of a rib on there.
53:32A little bit of a chicken.
53:37Some tri-tip.
53:38Take a little wild game.
53:40Put it in there.
53:41Get a taste of everything.
53:43You add a little bit of this salsa in here.
53:46Some hot salsa in next to your potato salad.
53:49You can mix it in with your meat, what not.
53:52You eat it with your chips.
53:54You know, it's good on your salad.
53:57Potato salad or salad with a little salad dressing.
54:00And some salsa goes really good.
54:03And it's just one of the best things you can do for yourself and your family is to go out
54:10and barbecue and everybody has a good time visiting.
54:14And then when you're done, you can enjoy your meat and just have a good time doing it.
54:21That's it from Big Bride's Backyard Western Style Barbecue.
54:26Keep it simple.
54:27If you follow the tips that I've given you, you can't go wrong.
54:31Do you want to take part of the desk.
54:32It's a little obituary.
54:33Not all that stuff.
54:34Put it in there.
54:35I'll leave you alone.
54:36Do you want to take a deep breath?
54:37It's just a good time going to come.
54:38I'm doing the best for yourself.
54:39If I'm not doing this.
54:40I'm doing it.
54:41I just want to take a deep breath.
54:42I'm doing it.
54:43I like to take a deep breath.
54:44I'm doing it.
54:45I'm doing it.
54:46I'm doing it.
54:48I haven't done so much fun.
54:50I want to try and eat it.
54:52I'm doing it.
54:53I'm doing it.
54:54I'm doing that.
54:55I'm doing it.
54:56I'm doing it.
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