- 12 minutes ago
Big Bry's Western Style Bbq
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00:26Welcome to Big Bride's Western Style Barbecue.
00:28We'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.
01:01The 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.
01:10Well, you start out with some paper, either paper bags, or if you don't have paper bags,
01:16newspaper.
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.
01:30And we'll get that going.
01:32Make 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
01:46to it slowly.
01:47The main secret to getting a good barbecue is having a good bed of coals to start with.
01:53When it starts turning white all over, you want to just add a little bit more wood to it,
01:59so that you don't lose your heat, you know.
02:04Throw some of this dry stuff in and get it really going good.
02:22What we do, the western style, is not so much smother it with sauces,
02:28but 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.
02:46I 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.
03:04Now we're going to take some Spanish olives, a three quarters of a cup.
03:09This is going to be a spicy potato salad.
03:12It's going to be kind of a sweet and sour.
03:14We're going to take a half cup of dill pickle.
03:18We're going to throw that in there.
03:21A half cup of sweet pickles.
03:24We're going to throw them in there.
03:28We're going to take yourself some pepper.
03:31About a couple teaspoons.
03:34A little pepper.
03:36Throw it in here.
03:38Get everything covered.
03:40Give 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.
04:06Starting to look good.
04:08Now we're going to throw four tablespoons of Dijon mustard.
04:22Good.
04:25Now 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.
04:44Maybe 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.
04:58Mmm.
05:01Oh yeah.
05:02That's it.
05:03That's some good stuff there.
05:05That's good stuff Maynard.
05:07We're ready.
05:28Now that the fire is taking care of all my grease from the last burn.
05:34Take it.
05:36Go across and brush her down.
05:38So it doesn't rust.
05:42Clean the top and the bottom.
05:46Just about ready for the meat to come on.
05:49Okay.
05:50I think we're about ready to get this thing going.
05:53We've got a good bed of coals now.
05:56Fire's burning really good.
05:58So now we got this going.
05:59We're going to go and get our marinades ready.
06:04And start preparing our wild game to throw on the pit.
06:14Venison.
06:15And take some back strap.
06:18I have here.
06:20The wild game.
06:22What you want to do.
06:24Is you want to take the sinew off of it.
06:28And what we have here.
06:30It already started.
06:32This is the sinew on the back strap.
06:35And where the back strap is.
06:37Starts out behind the shoulders.
06:40Goes all the way down the back.
06:42It would be what you make your loin chops out of.
06:45So we're going to take the sinew off.
06:47What that does.
06:47It makes it a tender piece of meat.
06:49Because if you leave the sinew on.
06:52It stretches real tight.
06:56And it will make your meat a lot tougher.
07:00So then once we get this off.
07:02We're going to take some sauce that I've mixed up.
07:07Put it in an injector.
07:09And then we're going to inject this venison.
07:13And make it taste really good.
07:16That's what we're going to do.
07:17A lot of people can't take the game taste.
07:20Of some of this wild game.
07:22So this is what we're doing.
07:23We're taming it down.
07:24Showing you something that you can do.
07:25If you're a hunter.
07:27And you get out there in the woods.
07:28And you've got some wild game.
07:31And maybe your wife doesn't like it.
07:33The taste.
07:33You can.
07:34You can doll it up a little bit.
07:37And make it to where everybody would be begging for it.
07:40This is the kind of meat that you ask your friends.
07:43If they want something.
07:44How you do it.
07:44How are you going?
07:46Did you hear that?
07:47No.
07:48You didn't hear that.
07:49Because you're going to keep it all yourself.
07:50That's what you're going to do.
07:55What we got here is six ounces of moose head lager.
08:00We got about an ounce of soy sauce.
08:05We have two tablespoons of crushed garlic.
08:10And we have two tablespoons of pesto sauce.
08:15What I do is take.
08:17We mix that up.
08:18Put it in container glass.
08:22You get these syringes.
08:24You.
08:25This one.
08:26You can get them down at any cooking store.
08:29They might not have them.
08:30But they can probably order them.
08:32And what you do is you take it.
08:34Put it in your sauce.
08:37Drop your mixture.
08:40Stick it into your venison.
08:42And just.
08:43Push it in real slow.
08:45You can see the venison actually pumping up.
08:47With all those juices.
08:49See some spit out the end.
08:52Take another.
08:54Bunch.
08:57Push it into your meat.
08:59Inject it in there.
09:01Different spots.
09:05This is really good.
09:08Take the excess.
09:09Spray it back into the.
09:11Container.
09:12Put it away.
09:14Now you got that ready.
09:16And have a good flavor.
09:34Okay.
09:34What we're doing now.
09:35Is going to make a.
09:36Mango.
09:38Chipotle.
09:38Marinade.
09:39And.
09:40We've taken one mango.
09:43And.
09:44Chopped it up.
09:46We're going to put it in the food processor.
09:49Got a six ounce.
09:51Can.
09:52Of Chipotle.
09:55They're smoke flavored.
09:57They're really good.
10:01Gives a lot of flavor.
10:02They got.
10:03Kind of a.
10:05Slow heat.
10:06So I call it slow heat.
10:08Because it's a.
10:09Not really.
10:10Hot.
10:10Super fast.
10:11But it comes on.
10:13And it's really good.
10:25Chop it to it's a puree.
10:29Then you can take.
10:31This mix.
10:36And put it in.
10:38With your.
10:39Wild game.
10:40You can take.
10:41One of them.
10:41Freezer bag.
10:42Plastic freezer bag.
10:44Make it really easy on yourself.
10:46So you don't have to.
10:47Mess up a bunch of.
10:49Dishes.
10:52Set this over here.
10:53There.
10:55We take.
10:57We take.
10:58We have some.
10:59Made up.
11:00Previously.
11:02You take it.
11:03You pour it in your bag.
11:07You let it marinate.
11:08For a couple hours.
11:10In your refrigerator.
11:11You don't let it sit.
11:13Outside.
11:13To where it.
11:13Heats up.
11:23Mmm.
11:25That's good.
11:26That's some good.
11:27Mango.
11:28Chipotle sauce.
11:29Woo.
11:44We got sun dried tomatoes.
11:48We have basil.
11:50We have.
11:51Little mint leaf.
11:53We have.
11:54Some.
11:55Rosemary.
11:57And we're going to take.
11:58And chop this up.
11:59A little bit.
12:00What I've done.
12:01Earlier.
12:02Before I marinated this.
12:03I cut a slit in it.
12:05With a knife.
12:05I've taken a knife.
12:06And I've cut a slit.
12:07Into this.
12:08Pork tri-tip.
12:09And made a pocket.
12:11And I'm going to stuff.
12:12All this.
12:13Ingredients.
12:14In there.
12:14Mix it up.
12:15Stuff it in there.
12:17And.
12:17Make a little stuffing.
12:19So that.
12:20We get that.
12:22Flavors.
12:22Going.
12:23Inside.
12:23The wild pork.
12:25Any wild game.
12:26Is really good.
12:27It's all natural.
12:29And these are all.
12:30100% roadkill.
12:32I'm just kidding you.
12:34No.
12:34This is some good stuff.
12:38So we'll get all this.
12:39Chopped up.
12:40Mix it together.
12:43Take some of the goat cheese.
12:44Mix it in there.
12:46Don't have to be fancy.
12:47It's just a stuffing.
12:48And it's going to cook.
12:50It's going to cook.
12:50Inside this pork.
12:53So you take it.
12:57Stuff it inside.
13:10This is pretty good.
13:12Best 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.
13:21Let it sizzle a little bit.
13:41We've come back over to our fire.
13:43We got it down.
13:44There's a good bed of coals.
13:46There's enough wood still burning.
13:47What we'll do is we'll add a piece here and there.
13:50To keep the fire going.
13:52So that it doesn't burn out.
13:54And we're ready to cook.
13:57So I'll throw a couple pieces on.
14:00This is to add smoke.
14:03To flavor the meat.
14:04And it's also to keep the fire going.
14:07Because if you don't add wood to it.
14:09It'll burn out.
14:10And then what you're left with is your half cooked meat.
14:15You know, your steak's half cooked.
14:17You've got to have a lot of heat to carry into the meat.
14:20We're going to lower down the screen a little bit.
14:23We're going to throw our meat on.
14:30In venison, you don't want to cook too much.
14:32There's not a whole bunch of fat in it.
14:34So it doesn't have that chance to take the high heat.
14:37It'll dry out on you.
14:39So you want to do is cook it on a low to medium heat.
14:44Cook it slow.
14:46And you want to eat it pretty rare.
14:49Not raw, but rare.
14:51You want it on the rare side so it's nice and juicy.
14:53And you get all that flavor to that wild game.
14:56Alrighty, here we go.
14:58We're going to put our wild game up on the pit.
15:01Get it going.
15:03You want to check it out.
15:04You want to put your hand above the grill.
15:07If you can leave it more than three seconds, that's a medium fire.
15:11If you can't leave it, if you put it up and in three seconds you've got to pull it out,
15:16that's a hot fire.
15:17So you want to put it up there.
15:18You can count to five, six.
15:20That's a good flame.
15:21We just leave it there.
15:23Let it smoke.
15:24The pork's got chipotle mango sauce on it, so we don't really need to salt it.
15:29And we're just going to leave that as a natural flavor, you know, along with a chipotle mango, which isn't
15:35natural, but it's a good marinade.
15:37And along with the stuffing, it's going to just bring out a lot of flavors in that.
15:42That piece of meat is going to be really good.
15:45We're going to take a little light coating of garlic salt, basil, oregano, dried basil and oregano.
15:53Throw it up there on that venison just to give it a little bit of flavoring on the outside coat.
15:59Let the rest of the ingredients in it, you know, the injection, to kind of let it flavor it throughout.
16:07Kind of leave it up here on a low fire.
16:11And we can take it down just a notch.
16:15It'll get a little hotter.
16:17It'll cook a little faster.
16:19With the chipotle sauce, though, the sugar's in it, or the mango, we don't want it to cook too fast
16:25or too high heat,
16:26because it'll burn the outside edge and make it blacken.
16:30It's no big deal, but you know, it looks better when it's cooked right.
16:39What we have here is pork loin ribs.
16:42You can get them at any of the market.
16:47You can go down, get some of these.
16:50We're going to take and sprinkle some seasoning on them.
16:55Now on the bone side, you can put a little bit more seasoning,
16:57because you're really not eating that side anyway.
17:01But you don't want to put too much on it,
17:03because too much salt on pork will overpower the flavor of the pork.
17:08And then what you'll have is somebody saying that, you know, your ribs are too salty.
17:13So you just want to put a little bit of light coat on that.
17:17Flip them over.
17:23Add a little bit more salt, just a little.
17:25Sprinkle it a little across.
17:31With these pork ribs, we're going to take them.
17:34You're going to stretch them out on the pit.
17:42You stretch them out on the pit like that.
17:44And what happens is, is you take and as you're cooking them,
17:49you're going to start to shrink.
17:52And what you want to do is, you want to put them bone side down.
17:56Anytime you're cooking with bone, it's always bone side down first.
18:00If 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.
18:11You want to cook that up so that you're not burning the meat.
18:16And bone side, you cook the bone side down first.
18:20It gets it cooking.
18:21Then you can flip it over and then you just finish it off.
18:25With fat, meat that has fat in it, you 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, you get these between the ribs.
18:42This will start puffing up and it will start looking like a washboard.
18:45And what it will do is, it starts cooking through.
18:48Then you're pretty close to flipping it over.
18:51You flip it over, finish it off.
18:53If you can grab it with a hook, like right now, you grab it.
18:57See how loose it is?
18:59When this is ready, you'll be able to grab it in the middle
19:01and it will almost stay stiff the whole length through.
19:05So when this gets ready to be done, it gets done.
19:08We'll flip it over and I'll show you how that is.
19:11Wild pork and venison, you want to keep turning it over so that it keeps cooking.
19:18Especially when you're cooking with an oak pit barbecue and the red oak.
19:22It's not like, you know, 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.
19:31Here in the Central Coast, in the Western style barbecue,
19:34is more or less taking just the flavor of the meat and 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, them shrinking up.
19:47What we wanted to do is look for this meat to 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, ten minutes on this side.
20:00So what we'll do is we'll turn our wild game over because it's due.
20:06And then we'll go over and make our salsa.
20:09Get it ready for when we're done here.
20:18Okay, today we're going to be making some big brise hot salsa.
20:23This is my own little concoction that I make up.
20:27And what we're going to be doing, we're going to be using some Italian stewed tomatoes.
20:34We're going to be using some serrano chilies.
20:40We're going to be using some basil, cilantro, red onion, and garlic.
20:51We're going to start off by taking three garlic cloves, peeling them.
20:59We're going to chop them up, throw them inside our fruit processor, along with about seven serrano chilies.
21:08Seven's 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.
21:14I like it hot.
21:16I was introduced to the chili as an early age.
21:19Fell in love with it.
21:20The hotter the better.
21:23So what we're going to do is cut these garlic up.
21:28Chop them up a little bit.
21:29Don't have to be chopped up a whole lot because they're going in the processor.
21:33But I like to get them started.
21:37Then we're taking, once we get these chopped up and thrown in, peeled.
21:46We're going to take our serrano chilies.
21:48We're going to chop them up a little bit.
21:51Throw them in our processor.
21:53We'll start our processor.
21:56Get these refined down a little bit.
21:59Because you want them in little small pieces so you're not biting into a big chunk of chili and burning
22:06half your lip off.
22:07They'll be going to the hospital.
22:10They'll put your lips in contraction and you won't be able to eat anything except for ice cream.
22:16But that's the way we like it around here.
22:19Got a whole red onion.
22:20I already started chopping it up a little bit.
22:25What I want to do is get the chilies chopped along with some cilantro.
22:35Throw that in there.
22:37Give it good flavoring.
22:38Throw our onion in.
22:50Get that going.
22:57Last thing we put in is the tomatoes.
23:00We put them in because we want them not so much as a puree but we want them kind of
23:08coarse chopped.
23:11So we just do it just a little bit.
23:13We want to add our basil.
23:15We chopped some of that up.
23:18Put a little bit more of the cilantro in with it.
23:23Because you want to leave that real coarse until you get it all mixed up going round.
23:33That's Big Bry's Hot Chili Salsa.
23:40Take a little taste test.
23:42See how this come out.
23:44See if it's hot enough.
23:50Oh yeah.
23:51Just like fire.
23:52Fuego.
23:53It's done.
24:13The venison is done.
24:16Ready to be pulled off the pit.
24:18Put off into some spot where you might want to just let it stay warm.
24:28Our pork ribs are just about ready to be turned over.
24:32Before we turn them over though, I want to spray them down with some of the apple cider.
24:38Give them that nice sweet flavor.
24:43Even spray some of the wild game with it.
24:46Have fun with it.
24:49This back strap is ready.
24:51We're going to take and pull it off the pit.
24:58You can use cranberry juice.
25:01You can use cranberry apple juice.
25:05Anything that has nice little sweet flavor that you think you might want to try, you can put it on
25:10there.
25:10You can put a little wine here and spray wine on your meats.
25:14Anything that you want to put into a little spray bottle that you think that might enhance the flavor of
25:19your meat, you can go ahead and do.
25:22Along with this oak pit barbecue, with that oak flavor coming through there, you're going to have a really good
25:29tasting meat.
25:29Now this pork ribs, they're ready to be turned over.
25:35This is the golden brown that we've been looking for.
25:38If you look on the ends of the meat on the rib, you can start to see the rib bones
25:42starting to show up.
25:43They're sticking out about a quarter inch and they're just about ready to be pulled off.
25:49We're just finishing it off on the meat side and it should be able to be pulling this off within
25:5410-15 minutes.
25:55So what we're going to do, this is going to keep adding flavor to it and keep the moisture in
26:02by spraying it with some apple cider.
26:05And this is going to be really good.
26:07Now with a farm-raised pork, you can have it pink, not red, but pink.
26:14You take it off just as it's pink and it'll continue to cook to a pink to a white.
26:19So, I mean, you want it done, that's no doubt.
26:24The wild pork is more important to finish all the way through, but the farm-raised pork isn't that critical.
26:32You can have just a little bit of pink in it.
26:40Okay, once these ribs finish off here on the fire, just before they get completely done,
26:46what we're going to do is we're going to take them off.
26:49We're going to put them in an ice chest.
26:51An ice chest, as well as keeping things cool, keeps things warm.
27:08As I said earlier, when you take your ribs and you pick them up, there you go.
27:17See, they're not quite done yet.
27:19When you pick them up like this, if it all picks up together in like almost, not quite a solid
27:26piece,
27:26but a pretty good, that it's not loose, not quite there yet.
27:34We're just going to let them cook for a little bit more.
27:37We might have to turn them over one more time to add more flavor to them, but I think as
27:43long as we keep them on this side,
27:44keep spraying them down with some apple cider, we ought to be all right.
27:51This wild pork looks like it's coming along.
27:54We just keep turning it so they get cooked all the way around.
28:01And being it's been stuffed and cut in the middle, it's going to cook a lot faster than if it
28:08was a whole piece that wasn't stuffed.
28:10Because you get that layer around the outside that cooks and the center is getting cooked along with it because
28:17it's been opened up.
28:20So we'll let that cook for a little bit and we'll just be back in about another couple minutes.
28:26I think I'll add a little bit more wood onto this fire because after we take this off,
28:31we're going to throw some tri-tip and some chicken on.
28:37I just added a couple of green pieces of wood that keeps the smoke flavor coming up through your meat.
28:44It's like smoking it in a smoker, even though it's on an open pit, barbecue pit.
28:50The heat with that big bed of coals is taking that smoke flavor and just bringing it up right through
28:57the meat.
28:58And you're cooking the meat through and through, and it's just soaking up all that flavor from the wood.
29:04And what you can do if you don't have green wood, you can take cured wood, some of the wood
29:10that's been split.
29:11You can get it at the local market or somewhere where they sell oak wood.
29:16You never know.
29:17Some of these liquor stores carry wood chips in bags or they have bundled oak wood.
29:25And you can buy a little bundle and you can take it home.
29:28Or a couple bundles.
29:30You take a couple, two, three pieces.
29:33You can soak it in a five-gallon bucket of water.
29:36So when you've got a good bed of coals going, you throw that soaked wood in there and it'll smoke
29:42like it was green wood.
29:44And it'll get all that good smoke flavor right up through your meat.
29:46And that's what you're looking for on the oak pit barbecue is that good oak pit smoke flavor, that red
29:54oak flavor.
29:55There's nothing like it in the world.
30:11We've turned our ribs over.
30:13They're ready to come off the pit.
30:14What we're going to do is take and put them inside an ice chest and let them stay in there
30:21for another half hour.
30:24While you're cooking the rest of your meats or if you haven't prepared some of your foods in advance, you
30:30can go ahead and prepare your other foods.
30:34So we're going to pour some moose head beer over the top of our meat, pour it down in there.
30:42That's going to stay nice and hot in there.
30:45That's going to soak up all that flavor.
30:47And we're just going to let that soak in there for a good half hour and then it'll be ready.
30:52It'll be nice and tender and it'll be full of flavors.
30:56Flavors you've never even tasted before.
31:12We put our pork ribs away and we let them stew in some beer.
31:16We still got our wild pork on the pit because we want to make sure that it's cooked all the
31:22way through.
31:23It's been over on the corner where it's got lower heat.
31:27So it's been cooking a lot slower.
31:29We're just letting them juices from that stuffing go out throughout the pork.
31:33Make sure it's done and we ought to be ready.
31:36So right now what we're going to do is going to throw some chicken and some tri-tip on the
31:41pit.
31:43Again, with the chicken, you're going to put it bone side down first.
31:48But first we're going to flavor it with some garlic salt, parsley, basil and oregano.
31:56Okay, we're just flavoring the rest of our chicken.
31:59Then we're going to flip them over.
32:01We can take the wing and tuck it back like this.
32:05That way it cooks all the breast around it without the wing covering it.
32:09Finish off the flavoring with our salt.
32:14Now we're ready to throw our tri-tip on.
32:16Throw our chicken over here together.
32:18The reason you want to cook it from the bone side first is because you can cook it longer on
32:24the bone side.
32:25And you can not burn it but cook it a little more well done than it would be on the
32:30meat side.
32:31So you cook it up through and later I'm going to show you how to look for the color on
32:36the edge of the meat.
32:37As it comes up, it's starting to cook through.
32:40Then you throw your chicken back over and let it finish off.
32:44You 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, you put the fat side down.
32:57You throw the fat side down.
33:00It starts to drip from the heat and it starts cooking.
33:05And with beef, you've got a lot more marbling through the meat.
33:08And so what you're doing is you can cook it at a higher temperature because it's not going to dry
33:13out like wild game will.
33:16And it takes and boils that fat throughout the meat and gives it all that good flavor.
33:25A rub is basically garlic salt, parsley, oregano, spices that you can get.
33:33You can get different rubs.
33:34You can go down to your local store and get garlic salt with all the seasonings mixed in.
33:40You can experiment around and make your own rub, you know.
33:46And basically a rub is, it's just a salt you throw over the top of your meat.
33:51You kind of rub it in and that's why they call it a rub.
33:54And then you just throw it on the pit and let the oak wood do the rest.
34:13Like I said, you can cook the fat side down a lot longer than you can the meat side.
34:18And that's why you put the fat side down because you want to take and burn all that fat and
34:22give it a nice crust on that one side.
34:28We're going to let this cook for a little bit.
34:31Being it's a thicker meat and the chicken's a little bit bigger than what you would at steak,
34:37we'll let them cook for a little bit so that they're well along in their cooking process.
34:41And then we're going to take some steaks and throw them on.
34:44They don't need to cook as long so we're going to let the chicken and the tri-tip cook for
34:48a little bit.
34:49Then we'll add the steaks and then finish them off all together.
34:53What I'm going to do now is throw a couple more pieces of red oak in here.
34:57Let that good bed of coals take over.
35:01Get that smoke flavored throughout the meat.
35:05And we should be ready here in a little bit.
35:09Won't take too long.
35:10We'll put the steaks on.
35:12We'll finish everything off.
35:14We'll sit down.
35:15We'll eat.
35:15We'll eat.
35:17We'll beat.
35:20We'll eat.
35:34We'll be right.
36:12When we're letting that meat cook over there, we're going to have a nice cold moose head and enjoy the
36:25rest of the afternoon.
36:50It's really smoky, so the fire's not getting enough oxygen, so I'm raising this up so that the wind can
36:56get in there a little bit, clear it out, and then start to cook and get that flame back up
37:03so we can get the heat back up into the 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.
37:18You want a hot fire with an adjustable pit.
37:22It makes it easy because you can raise and lower it and adjust it, but you do want to keep
37:26the fire going.
37:28You know, and if you're cooking a 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 cook
37:36because it'll burn out.
37:38Now we've got the flames going.
37:40See the smoke's died down a little bit.
37:44You want to get it down to where you can start feeling again.
37:47Remember I told you earlier, if you can keep your hand there for over three seconds, it's a medium fire.
37:52If you can't keep it for three seconds, it's a hot fire.
37:56If 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.
38:08We've got a good bed of coals now that the fire's stirred back up.
38:13The flame is bringing the heat up through the meat.
38:15It's bringing the smoke from that greener wood up through the meat.
38:19So we can just put 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.
38:33It's kind of a yellower in the middle.
38:35It's still translucent on top.
38:37This chicken, you can see it, it's starting to cook up through.
38:41It'll get up in here, it'll be ready to turn.
38:44Once that comes up halfway through, we're getting to where there's a good enough fire
38:49that we'll be 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.
39:02Now you come in here, we're looking at our wild pork.
39:05I 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 spongy.
39:15It's not done, but as it's got a little spring to it, it's done now.
39:20It can be taken off, put in with the rest of our pork, let it steam, and we'll cut it
39:26up.
39:27A little bit later, it'll be ready to eat.
39:30It's got a good chipotle mango marinade, been sitting there.
39:35All the juices from the inside of that stuffing is cooked out through that meat.
39:41We're going to take it off now.
39:42We're going to put it in with the rest of the pork.
39:45It's got a lot of flavor in it.
39:53This tri-tip is ready to start turning.
39:56As you can see, it's starting to curl up on itself.
40:00When it starts to do that, it needs to be turned over.
40:04We're ready to turn it over.
40:06As you can see, on this side, it's just right.
40:11We'll let it cook on this side as long again, and it'll be ready.
40:18Now this chicken, it's about ready to turn over too.
40:22We're going to turn it over.
40:23There's that golden brown that you're looking for.
40:26You want it cooked over a hot fire.
40:29Let's put it 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.
40:42That meat inside is sealed off in there.
40:45What you're going to get is a nice, juicy, well-done piece of chicken with a little crunchy skin.
40:53Everybody seems to love that.
40:55You get that good oak flavor in there.
40:57If you cook it too low heat, what you're going to do is it's going to cook it so slow,
41:02it's like smoking it.
41:03Your skin is going to be a little bit more rubbery, not so crisp, and what you want is a
41:09good, crisp skin.
41:15So you can see on this end, it's a little thinner meat, and as it goes up into the tip
41:20itself, it gets a little thicker.
41:22So it's a thicker meat.
41:24It's going to take a little longer to cook.
41:26The thin piece isn't going to take so long to cook.
41:28So as it cooks, the thin piece will be well done.
41:33The thick part of it will be medium-rare to rare, and that's what you're looking for, because you want
41:39to satisfy everybody,
41:41and everybody gets their own cut, whatever they want.
41:44They come in and say, well, I like it well done.
41:46Well, this thin piece is going to be well done.
41:49Same with over here.
41:51Then you want somebody who says, hey, I like it a little bit more rare, then you have the cut
41:55off the thick piece.
41:56So you get it all the way through.
41:59Red meat, you want to eat red.
42:01You 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,
42:16but if you're going to cook and eat tri-tip, try it rare if you try it at all.
42:22It is really a good flavored meat.
42:24And they made these canines here for ripping and shredding meat years and years ago,
42:31and 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 right now,
42:40you can't go wrong.
42:42If you burn it, throw over the fence, go out and get you some home take, take home, and then
42:48blame it on the neighbor.
42:49Say the neighbor stole your meat, or the neighbor dog took it, or whatever.
42:53You 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.
43:09I'm going to lift the grill, let you get a shot of that dripping.
43:13That's what you're looking for, it's like a rain.
43:16It's got a good sound to it, sizzle, hits that fire, and spits back at you.
43:21So we let it back down here, let it continue sizzling.
43:26I'll get that good bubbling, you see the bubbling starting to come up through.
43:30This is what you want to look for in your chicken close to being done,
43:33is it starts to bubble back through.
43:36When it starts bubbling back through, it's getting pretty close to being done.
43:40Because what you're doing, you're cooking it through and through.
43:44See all them juices coming back up through?
43:46You got that meat here, cooking.
43:50This right here along the breast, it starts to split.
43:53Now that you got that charred skin on that side,
43:56you can just turn it over, because it's pretty close.
43:59You just want to get the rest of the pink out of the chicken,
44:02so you can turn it back over onto the bone side for right now.
44:06Let it finish off.
44:09And we'll put it in along with the beer and the pork ribs.
44:14The tri-tip's getting pretty close.
44:16So what we're going to do now,
44:19we're going to get ready to put our bread on.
44:27I got some butter, some crushed garlic in here.
44:30What I'm going to do is I'm going to put it on the edge of the pit,
44:33let this melt, get it ready for it to put on the bread,
44:37because once we pull all this meat off,
44:39we're going to put our bread on.
44:41Once our bread's done, we're done.
44:44So I'm going to let that sit over there, let it melt.
44:48I'm going to get the steaks that I got,
44:50I'm going to put them on the pit,
44:52because they don't take very long.
44:54And by the time the tri-tip and the chicken's done,
44:56the steak will be done.
45:01They're ribeye steaks.
45:03You can see the marbling in them.
45:05Again, the steaks, they can be cooked on a higher heat.
45:08They're only about inch and a half thick,
45:10so you want to put them on your pit.
45:13You want to cook them about anywhere from 6 to 12 minutes a side.
45:19No more than 12 minutes.
45:21You don't want it, that's if you want it well done.
45:24What you want to do, anywhere, you've got a nice hot fire,
45:286 to 8 minutes is about all you need.
45:30So we're going to drop it down here just another notch.
45:33Put my hands over the top.
45:35I can count to about 5 or 6 before it starts to heat up really good.
45:39So I'm going to leave it at that.
45:42Might take and stir the fire up a little bit more, the coals.
45:45Get that heat coming back up through there.
45:48Bring some of that smoke from that oak wood back up.
45:52Flavor that meat.
45:55Because like I said, again and again, if I hadn't said it once,
45:59I'll say it a thousand times that oak pit barbecue, to me,
46:04is the best barbecue in the world.
46:35Okay, the tri-tip's ready.
46:45All right, our chicken's done, our tri-tip's done.
46:49We're going to take them off the pit now as our steaks finish out.
46:53We're going to put them in the ice chest along with that beer
46:58and the rest of our meats.
47:01And we're going to make it nice and steamy.
47:04There it is.
47:05Oh, it's going to be good.
47:11Take them chickens.
47:13See that nice golden brown?
47:18That skin all charred up.
47:20It's cooked through and through.
47:22That'll just melt right off the bone.
47:25PP chicken.
47:27Positively perfect.
47:36I turn this steak over.
47:38Let it finish out on this other side.
47:42Looking good.
47:43We're cooking it a la naturelle.
47:46Just the oak pit barbecue with that oak flavor, oak wood flavor.
47:50And the rub that we put on it, the garlic salt, parsley, oregano.
47:56The secret to cooking these are the same with all the other meats.
47:59Cook it through and through.
48:01They're thin enough to where they've been cooked on one side where the juices come back up.
48:05This is the same as going on right now.
48:08You see these juices coming back up through the meat.
48:11This meat's just about ready to turn off.
48:14I'm just going to flip it over one side, sear it just a little bit on the other side.
48:18And then they'll come off and they'll go into our pit too.
48:21We'll throw our bread on.
48:23We'll finish our bread off.
48:24And then we'll be ready to cut this meat up and serve it.
48:34That's good.
48:35We're done there.
48:37Okay.
48:43We're going to take this garlic butter.
48:45It's all been melted down.
48:47In with that garlic, crushed garlic.
48:51We're going to mix it up.
48:52Put it on our French bread that we got together.
48:57The garlic and the butter.
48:59We'll take it.
49:00We'll put it on our bread.
49:03Spread it out.
49:04Spread it in there.
49:05Let it soak in.
49:12Okay.
49:13We've got two types of bread for garlic bread.
49:15One is just a regular loaf of French bread that we've taken and prepared with butter and garlic.
49:22The other one is focaccia.
49:24We're going to take it.
49:25We're going to throw it open side up.
49:28What we're going to do is let that heat come through and melt that butter into the bread.
49:32We're going to make a little crust on that outside edge.
49:36And then that garlic butter is going to soak inside to the bread.
49:40Then we're going to turn it over.
49:41We're going to brown it on the bottom side.
49:44There's really no secret to cooking bread.
49:46Just don't burn it.
49:47You just want to get it hot enough to where it starts to crust.
49:50It's pretty much ready.
49:52Then what we're going to do is we're going to flip it over now.
49:55We're going to let it burn.
49:56It'll 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.
50:12They're all browned out.
50:14That started to make a crust on the bread.
50:17It's got the butter and the garlic on it.
50:19We're going to take this one off.
50:20Set it aside.
50:23Same with focaccia.
50:24You see the brown coming around the edges.
50:26That's what you're looking for.
50:28That's all you want.
50:29Just a little bit of brown.
50:30It doesn't have to be much.
50:31It's just hot bread.
50:33Then we'll just take it over to the cutting block.
50:36We'll chop it up.
50:37Then we'll grab some meat out and start cutting it up.
50:40Then we'll fix a plate and we'll be ready to eat.
50:44Throw it in the bread bowl.
50:48That's all you've got to do for that.
51:10Well, now we've got our meats out on our cutting board.
51:12We're going to cut some of this up and put it in the plate here.
51:18Get it ready to serve.
51:21I'm going to throw this fork away.
51:22I'll just use my hand.
51:24I've been soaking in that beer.
51:28That's some good stuff.
51:30Venison.
51:31Backstrap.
51:32When I told you earlier about asking your friends if they want venison,
51:36you say it really quiet-like so they can't hear you.
51:39That 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
51:49that they've never tasted before, this is the meat.
51:51It's all natural.
51:52This is the wild pork that's stuffed with sun-dried tomatoes, mint, basil, rosemary.
52:03Oh, that's looking good.
52:07That's perfect.
52:11Let's see what that tastes like.
52:17Oh, that is good.
52:18Tri-tip, you want to cut it so it's cross-grain.
52:21That way it's a nice tender piece of meat.
52:24You see the grains going across this way.
52:26You 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 meat.
52:44See just enough juice and pink in there?
52:47That's nice meat there.
52:49It'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've got breast.
53:03People like breast.
53:04Leg, for somebody who likes leg, there you go.
53:07It's all your meat.
53:09We're ready to put it on a plate with some potato salad, some salsa, and ready to go to town.
53:17Now, here's our potato salad that we made earlier.
53:21Put 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.
53:33A little bit of a chicken.
53:36Some 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.
53:48In next to your potato salad, you can mix it in with your meat, whatnot.
53:52You eat it with your chips.
53:53You know, it's good on your salad, potato salad or salad, with a little salad dressing.
54:00Ranch dressing and some salsa goes really good.
54:03And it's just one of the best things you can do for yourself and your family.
54:09You go out and barbecue and everybody has a good time visiting.
54:14Then when you're done, you can enjoy your meat and just have a good time doing it.
54:22That's it from Big Bride's Backyard Western Style Barbecue.
54:26Keep it simple.
54:28If you follow the tips that I've given you, you can't go wrong.
54:30Let's go.
55:02Let's go.
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