00:00:02chickens over it right it’s just going
00:00:04to put them this is my plate I’m gonna
00:00:06plate it on hopefully you can see it’s
00:00:12not that I’m being OTT it’s just look at
00:00:14that you can see it’s dancing there
00:00:16looks dark just pull that me off see
00:00:22that tender no in your mouth so I’m
00:00:26gonna put that back look at that you can
00:00:34just tell by looking at its crackling
00:00:38and then what I’d like to do is just a
00:00:40tiny bit of sea salt on top and then
00:00:48what’s really good again is that you
00:00:50know take a citrus I mean lime if you
00:00:52can get it there’s nice just a sort of
00:00:54differentiate from you know so it’s good
00:00:56to sort of like you use vinegar on one
00:00:58thing lemon juice on another lime and
00:01:00another and it just means every time
00:01:01you’re doing you know cooking whether
00:01:03it’s a veg – or a fish or me you just
00:01:05got that contrast and stuff going on but
00:01:07I just love squeezing the lovely little
00:01:10bit of lime juice just over there you
00:01:12want this food to pop in your mouth you
00:01:14want it to kick so I’ll serve that like
00:01:20that I mean look at that there’s nothing
00:01:21much better than that in life just
00:01:23picking some little basil leaves and
00:01:24throwing it on top and it’s to make the
00:01:28colors pop but also it is good it’s good
00:01:30for flavor as well and I want to show
00:01:32you another little technique while I’m
00:01:34doing this I’ll put these down here just
00:01:39gonna play up the rest of my lovely
00:01:41sausages here all right that again you
00:01:45can glaze sausages you know maple syrup
00:01:47you can do it with honey at the absolute
00:01:50very last minute but you don’t have to
00:01:51do it if you’ve got a good sausage
00:01:52there’s no point in complicating it
00:01:54really nice to serve those just with a
00:01:57nice bit of English mustard or your
00:01:59French mustard something like that but
00:02:00again classic and it looks beautiful as
00:02:03far as a plate of meat concerned and if
00:02:05we just get rid of these
00:02:07I’m gonna go back to this ash here let’s
00:02:10get these coals all pushed up and piled
00:02:14up to one side furiously high as high as
00:02:16you can go okay and I can be height of
00:02:19the coals i its your control mechanism
00:02:22okay so if you want screaming hot and I
00:02:24do now what do you need screaming hot
00:02:26for anything that cooks fast steak right
00:02:31so get it high get it really really high
00:02:34like hard to even put your hand near to
00:02:36it give it a blow and then we’re gonna
00:02:43take that same cake tin Oh cake mesh
00:02:47back get it real close
00:02:51just let it heat up for sick and we’ll
00:02:53think about cooking a steak now my
00:02:55steaks down here I’m doing a ribeye you
00:02:58don’t have to do much for a ribeye
00:03:00look when you’re looking for good
00:03:01quality meat you know talk to butcher
00:03:04it’s always nice to get it from a
00:03:05butcher really but if you’re not getting
00:03:07from butcher matured me hung meat this
00:03:10is a beef this is a nice bit of Aberdeen
00:03:13Angus
00:03:14it’s basically hung for 21 days so you
00:03:18get that tenderness that depth of flavor
00:03:20if you look here you’ve got some pretty
00:03:21good marbling it’s not insane marbling
00:03:22what I quite like to do on the ribeye
00:03:25you always get that I of fat here and a
00:03:29lot of people don’t like that because
00:03:30who ultimately wants to make a lot of
00:03:32fat ain’t that nice so what I do is I’ll
00:03:35use a little knife or just pull it out I
00:03:37get rid of this fat okay I pull it out
00:03:40but I lent the right away what I do is I
00:03:43just kind of pull it out pull it into
00:03:45almost like all right kind of blu-tac
00:03:49and I just push it in to the steak now
00:03:54that’s going to that’s not going to go
00:03:55in you but what that will do is that
00:03:57will melt out that meat and its journey
00:04:00out of the meat will be a journey of
00:04:02flavor and tenderness right and of
00:04:04course when that fat comes out it hits
00:04:06the charcoals the charcoal sort of
00:04:08atomizers it into smoke the smoke kisses
00:04:12you meet and you get tasty of steak it’s
00:04:16not a fluke when you do in this business
00:04:18so you know you can take something
00:04:20negative
00:04:21a big load of old flubber e-library fat
00:04:23and you can just pull it apart and you
00:04:26can just poke it can you see what I’ve
00:04:28done there now what are the best friend
00:04:30I mean I remember when I was in Italy
00:04:31talking to a blooming six-year-old and
00:04:34of course they’re so romantic and clever
00:04:36with food aren’t they it’s natural you
00:04:37know they haven’t lost it like many
00:04:39countries out you know they still got it
00:04:41and you say I said to this kid how do
00:04:45you like your steak and she goes with
00:04:47rosemary six years old good girl
00:04:53so Rose me I’m going to push into those
00:04:54little holes as well rosemary and beef
00:04:58are just such good friends and you know
00:05:03rose nice I mean if you’ve got the
00:05:05smallest little garden in the world or a
00:05:07little veranda rosemary such a sort of
00:05:10honourable friend to plant you know
00:05:13you’ll pick from it from the rest of
00:05:15your life it will probably outlive you
00:05:17and of course using herbs means you can
00:05:19use less soap on soap front I’m going to
00:05:22sprinkle some sea salt mold and sea salt
00:05:24look at that though it does look
00:05:25beautiful you love care salt on both
00:05:28sides again that fat you can pull out
00:05:33you can stick it in when you feel that
00:05:36screaming hot let’s get busy with it now
00:05:40what I tend to do is I do put I never
00:05:42put at them olive oil on the barbecue
00:05:44but I do just slap it on the steak of it
00:05:47you know and then I put it straight on
00:05:51to that screaming hot surface okay I’m
00:05:57gonna cook one nice steak for you so you
00:06:02really want that intense heat
00:06:05you
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