- 6 weeks ago
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00:00You
00:09You gotta like pull me
00:14Should I do no hat? Yeah, let's see no hat. Yeah
00:30You gotta pull me
00:39What are you guys weaklings should I try my bangs a little bit
00:57That's a little long there
01:00What what make it a cooking show what
01:08This is the first episode I think an internet history where I haven't worn a hat
01:14Does that look good?
01:20And so then I trim my bangs a little bit they were getting in my eyes
01:25No, the food's fine. It's not even on the cutting board
01:27You know, I think I'm probably going to just start doing like hairstyle tutorials
01:33I'm going to take it in a different direction. Maybe season three. Is this a good look?
01:40But I would be so proud, Brad
01:42Do you want to be so proud?
01:44Hi, Brad
01:50Hello!
01:50Why are you guys doing that?
01:51I care but I don't care but I don't care but
01:53Oh yeah
01:55Should I wear a hat?
02:14I'm Manny Matheson!
02:18And welcome to Just a Dash.
02:21And today, how do I do this?
02:25I'm going to show you how to perfectly roast a pork roast.
02:33Okay, so we made a pork chop!
02:38I'm going to show you how to make the greatest sauce you'll ever need to know how to make.
02:44We're going to do bacon, maple syrup.
02:51We keep the doors closed.
02:52When you guys aren't here, guess what?
02:53We keep our doors closed.
02:55All right.
02:57This is a Berkshire.
02:59Oh my god.
03:00This is a Berkshire.
03:03You shouldn't have given yourself a haircut right before.
03:06Well, my bangs were in my eyes.
03:08And now they no longer are.
03:10They're just on you.
03:12When I like to make pork roast,
03:14I always ask for a center cut, three bone skin on.
03:19Pork loin.
03:20Pork loin.
03:21Pork loin.
03:22Pork loin.
03:23Pork loin.
03:24Pork loin.
03:25Pork loin.
03:26The only thing that I'm going to do with this is season this with salt, okay?
03:31Boom, boom, boom.
03:32Boom, boom, boom.
03:33It literally is the simple, the simple things in life.
03:37The simple things in life don't take much.
03:40They don't take much.
03:41They don't take much.
03:42But what they do is, um, we're going to put some salt on the skin.
03:51Okay, it's a lot.
03:57Guys!
04:02You're like flower boarding me.
04:05Fuck!
04:08Salt?
04:09You guys, I said to let them fall.
04:11Like, like fall, like dreamy.
04:14Okay.
04:15Now, I'm going to take a large pot.
04:18By putting it like this, so this is on the bottom of the pan, guess what?
04:25This activates as a little bit of a convection space and there's more fat and it all drips down.
04:31It all drips down into the meat, okay?
04:33So we're going to start it at 400.
04:35Once we achieve that color of a golden pork roast, we're going to turn it down to 300.
04:41Now, a lot of people want to cook this to about 165 degrees.
04:47And now is the time that all the fucking trolls are going to start chirping away.
04:53You want to roast your pork to like 165, which is like the legal temperature to like serve roasted pork or some shit.
05:00Then fucking cook it at 165.
05:02I'm going to cook this till about 120 degrees.
05:08But please let it rest.
05:11Yep.
05:12I'm going to rest it for an hour.
05:14That will bring that up to, I guarantee, 135, 140.
05:20And the skin is going to be so fucking crispy.
05:23And the fat is rendered, but there's still integrity.
05:29So, the oven is preheated to 400 degrees.
05:33Center.
05:34Wire rack.
05:35Put it in.
05:37Close it up.
05:38I'm going to do a little bit of a clean up here.
05:41And after that, check out our sponsors.
05:44Shit.
05:45You okay?
05:46Yeah.
05:51No, it needs more time.
05:56Soon.
06:00I don't know.
06:03Did I say I was going to turn it on the three?
06:06Fuck.
06:07I hate cooking.
06:10Fucking hate cooking.
06:12You put it in the oven.
06:13You cook it.
06:14And it's just sometimes cooking takes longer than you think.
06:18Or quicker sometimes.
06:21It's always humbling.
06:23You know, you're always humbling.
06:24I'm not in complete control.
06:28I'm not in complete control.
06:30I'm not in complete control.
06:31You know, I'm not in complete control.
06:33I'm not in complete.
06:34I said, what, 20 minutes?
06:36It's going to take 30 minutes.
06:38And by 30 minutes, I mean 45 minutes.
06:41And by 45 minutes, I mean three hours.
06:45And we're just, we're going to get through it together.
06:50Tortoise is burping behind camera.
06:52And so it's like, it's really, we're serious here.
06:54It's a show.
06:55It's a very serious.
06:56It's a very serious.
06:58It's a very serious.
07:00It's a very serious show.
07:03Made by intellectuals about food.
07:19What are you burping?
07:20Oh, you just drank a fucking, oh, you just drank a soda.
07:23Torg.
07:24I thought you didn't want to be on camera this year.
07:26I was never a good belcher.
07:28Tori, I thought you didn't want to be on camera this year.
07:40I was never a good belcher.
07:48So, you got...
07:51I don't...
07:58Michelle!
08:00She left.
08:01She's out of the... she's off set.
08:03She's burping.
08:04She's not wrong. We are idiots.
08:13Where?
08:17Oh my...
08:25Guys, I guess it's fine.
08:28All the sponsors are gone.
08:31That's why we didn't...
08:36Let's get in there.
08:41Like, can I get like on a big network?
08:44Where I can go into a trailer or something?
08:46Or like, I got a scooch.
08:48I got a scooch box.
08:51I love pampering.
08:52What are you guys doing, Matt? Nice hair, bud.
08:53Nice hair? You had nice hair.
08:54Brad.
08:55He's such a dreamer. He's such a dreamboat.
08:58Who's that guy?
08:59That's Tor.
09:00Who's that guy?
09:01Who's that guy?
09:02Who's that guy?
09:03That's Tor.
09:04Who's that guy?
09:05That's Tor.
09:06Hey, man.
09:07Every single fucking person I've run into in the world has to bring up the noodling, which is fine. I'm happy we did it. You look so beautiful. You look handsome.
09:13Well, thanks, partner. We've got beautiful hair. The way he talks is water. Hey, that water really got some legs.
09:18Water.
09:19Uncle John was a bad seed. That's okay. That happens. Look at him. You can see it in his eyes. You can see it in his eyes.
09:26What?
09:27What's that guy?
09:28Who's that guy?
09:29Who's that guy?
09:30That's Tor.
09:31Hey, man.
09:32Every single fucking person I've run into in the world has to bring up the noodling, which is fine. I'm happy we did it. You look so beautiful. You look handsome.
09:35Thanks, partner.
09:36He's got beautiful hair. The way he talks is water. Hey, that water really got some legs.
09:39Look at him, you can see it in his eyes.
09:41You can see it in his eyes.
09:45Just a little quick checkin.
09:47What do you think of this?
09:48I'm makin' a pork roast.
09:53We didn't have a switch out,
09:54cause we're losers.
09:55We're waitin' an hour and a half for the pork roast.
09:58Good for you, you know what, I respect that.
10:00Yeah, we could, I have a culinary person, Michelle,
10:03but she seems to not care about having foresight, you know?
10:08No, I heard Michelle hates pork roast
10:10and making pretty food anyway.
10:11Yeah, she's a great person.
10:13Sometimes, you know, there's cracks.
10:15I'm gonna pull it at 120.
10:18Yeah, let it carry, do them carry.
10:19Just let it carry up to 130, 135.
10:22And I do believe, get good pork,
10:24and you don't have to hammer it to hell like our parents did.
10:26Everyone hammered pork, it's like,
10:28it's not the fuckin' plague.
10:29My buddy eats this pork tart.
10:31Oh, pork heart tartare, let's go.
10:34See ya, buddy.
10:38Sometimes I just stare up into the sky and dream.
10:46Ow.
10:47Me and Brad laying together in a hammock,
10:51swinging around, talking about noodling.
10:54All right, here we go.
10:56Check, ooh!
10:58This is what I'm talkin' about, okay?
10:59Quickly, cause I wanna keep it cookin'.
11:05Ah, fuck it.
11:06Nothing is burning on the inside.
11:08It's very blonde.
11:10It's beautiful, just like me and my hair, I guess.
11:13So now, boom.
11:1640 minutes at 300,
11:17and this is gonna be fuckin' perfect.
11:20It's not action-pan!
11:21Ow, it splatter!
11:22Ow!
11:23Remember when I made fuckin' Pig Ears,
11:25and it's like .
11:27We don't need that every fuckin' just a dash,
11:29do we, guys?
11:30Can't I just cook and talk about cooking?
11:33And not somebody from the film crew
11:35try to sabotage my entire career?
11:40Perfect, thank you.
11:41Thinkin' 30 minutes, I'm gonna check it again.
11:44See you guys in 30.
11:46Here's a sponsor.
11:48Take a listen.
11:50Take a listen and hear it.
11:51And then watch it, and follow the code.
12:10Took about 45 minutes at 400,
12:12which brought the internal temperature up
12:14a little more than I wanted to.
12:15Hey, hey, hey.
12:17Then we turned it down to 300.
12:19We put it back into the oven,
12:21and now,
12:22ooooh!
12:25It is perfect!
12:27Look at this.
12:29Mmm.
12:30There's a hair on it.
12:31Oh my God.
12:33Is it one of the ones you cut?
12:36Off your head?
12:41No, it's away from the meat.
12:47Look at this pan.
12:49I just want to show this to you really quickly.
12:51See that pan?
12:52Golden.
12:53Nothing's burnt.
12:55Is that fuckin' perfect?
12:57I'm fuckin' perfect.
13:00Peek-a-boo.
13:03Peek-a-boo.
13:10I'm lovin' my hair.
13:11So, we got some beautiful smoked bacon.
13:17We're gonna make some lardone, okay?
13:19Do-do-do.
13:20Lardone's just small, like, bacon bits, I guess.
13:22What am I talking about?
13:25So, we're just gonna make a nice sauce
13:27of smoked bacon, maple syrup, whiskey.
13:30Yum, yum, yum, yum, yum, spin, spin.
13:32Oh, oh, oh, oh, oh, oh!
13:34Get back in there!
13:40Oh, okay.
13:41And then, we add some shallots.
13:43Just dice them up.
13:46It's crazy to think that this will err
13:47and the world will still be completely fucked.
13:49I thought you were gonna change it with your cooking.
13:52No.
13:56I'm gonna add my thyme leaves right now.
13:58So, now, we're gonna add our shallots.
14:02We're gonna cook these until the shallots
14:03are just translucent.
14:06Get yourself some whiskey.
14:07Get yourself a lighter.
14:11Yeah!
14:12Little fire.
14:13Everyone loves a little fire.
14:15Isn't that fun?
14:16Ooh.
14:17Yeah, TV's so fucking stupid.
14:19Shouldn't have done that in the house, really.
14:22Don't tell Trish.
14:23But whatever.
14:24We got good insurance.
14:25It's okay.
14:27All right.
14:28So, we cooked off the alcohol because alcohol is for losers.
14:32And, uh, we're gonna add some maple syrup.
14:34Boom.
14:35Very Canadian.
14:36Mmm.
14:41So, now, we're gonna hit it with some chicken stock.
14:44Easy.
14:46Probably do this in a sauce pot, but...
14:49So, now, we've reduced...
14:51Oh, okay.
14:51Anyway, let's reduce this.
14:57Okay.
14:58Our sauce is done.
14:59This is what we're looking for here.
15:01It's just candy.
15:02Do you burn your...
15:04Fuck!
15:04Do you have taste buds?
15:06I don't understand.
15:07You burn your mouth every day.
15:08Every day.
15:10It's got a lot of sugar in it.
15:11You gotta really make sure that you don't burn yourself on the sugar.
15:15Bom-bom sauce is ready.
15:16Bom-bom-bom-bom-bom-bom-bom-bom-bom.
15:20This is what we're all waiting for.
15:23Oh, ho, ho, ho, ho.
15:27Take it off of the bone.
15:29What's happening?
15:29Nothing is pissing out.
15:31It's absolutely perfect.
15:33And now, we're gonna just slice the belly.
15:38Okay?
15:41And a lot of people are gonna be like...
15:42Guess what?
15:46We're raw.
15:47Been some time since I heard your name.
15:50This is so fucking beautiful.
15:52Mind and spirit just ain't the same.
15:54It's cooked, okay?
15:56Just because it's pink, it's fucking cooked.
15:57And if you want to cook it more, just cook it more.
16:00If you want to take a piece of pork and cook it...
16:05Cook it.
16:06Mamma mia.
16:06I'm gonna show you something here.
16:07We're gonna take a slice right here.
16:17If you want to cook it till...
16:20If you want to cook it to...
16:22Gonna take the skin off.
16:23If you want to just cook...
16:26So everybody gets a crispy piece, okay?
16:28If you want to just cook...
16:29If you want to just cook your pork...
16:30If you want to cook your pork...
16:31We're just gonna slice this...
16:35If you want to not...
16:37How do you have so many?
16:45Oh fuck.
16:45I said you could take like three flowers out of the garden.
16:49Michelle.
16:53Then you put a little piece of crackling on it.
16:55Try that.
17:02Is that not the best piece?
17:03Is that not the best piece?
17:03You've got...
17:042021.
17:06It's gonna be a great year.
17:09I got like...
17:11Bug eggs in my eyes.
17:14Look at that.
17:14You just put your hands all over it.
17:17Look at that.
17:20Here we go.
17:22With a little bacon on top.
17:23Oh, this is dessert now.
17:25Yeah, dude.
17:29Then you put this.
17:30I'm salivating.
17:31Dude, this is fucked.
17:32Dude, it's fucked.
17:33It's so fucked.
17:34Okay, that?
17:35This and then the skin on top.
17:36Okay, cool, cool, cool, cool, cool, cool, cool, cool.
17:38That's a big piece of skin.
17:39This is the best thing I've ever made.
17:52Oh my God.
17:52Yeah, it's good.
17:53This is a very real moment for me.
17:55As a chef, this is like, this is what people work towards their whole lives.
17:59Being able to just cook a beautiful piece of meat simply.
18:03I'll do a perfect piece.
18:09Oh my God.
18:20I'm waiting for Brad's response.
18:22Texting him a photo.
18:23Waiting on the, it's delivered.
18:25Waiting on the dots.
18:26I sent him the photo.
18:28I was like, check it out.
18:29Check it out.
18:30And he wrote, yes, yes, yes.
18:35What did we learn today on Just a Dash about roasting a perfect pork loin roast?
18:41We learned you don't really have to do much.
18:44The show's the best.
18:45You know, you don't always have to have some cheesy ooey gooey cheese.
18:50I know that YouTube loves it.
18:52I know that YouTube loves it, don't you?
18:55Yeah, you do, you internets.
18:57You know, I'm really looking excited to win my Oscars.
19:00You have to get a good product.
19:02Then, once you get a beautiful piece of meat like this, don't fuck it up.
19:06You're not smart enough to do anything smart with it, okay?
19:10Make sure you guys like and subscribe to my channel, my YouTube.
19:14Like, share, like and subscribe.
19:17Watch the videos, share the videos.
19:22I'm really, really looking forward to the comments on how I undercooked this.
19:27I'm gonna get a good idea of how I undercooked this.
19:33I'm gonna get a good idea of how I undercooked this.
19:35Oh, fuck.
19:37Oh, fuck.
19:39Oh, fuck.
19:41Okay, we gotta clean this up.
19:43That's a big clean up.
19:45Oh.
19:47Oh, fuck.
19:49Oh, fuck.
19:51Oh, fuck.
19:52Oh, fuck.
19:53Oh, fuck.
19:54Oh, fuck.
19:55Oh, fuck.
19:56Oh, fuck.
19:57Oh, fuck.
19:58Oh, fuck.
19:59Oh, fuck.
20:00Oh, fuck.
20:01Oh, fuck.
20:02Oh, fuck.
20:03Oh, fuck.
20:04Oh, fuck.
20:05Oh, fuck.
20:06Oh, fuck.
20:07Oh, fuck.
20:08Oh, fuck.
20:09Oh, fuck.
20:10Oh, fuck.
20:11Oh, fuck.
20:12Oh, fuck.
20:13Oh, fuck.
20:14Oh, fuck.
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