hello I’m said I’m the head chef kamat I’m nipa chair barbacoa and we’re
kamat I’m nipa chair barbacoa and we’re
kamat I’m nipa chair barbacoa and we’re going to show you today how to dream
going to show you today how to dream
going to show you today how to dream pooch and cook yes
pooch and cook yes
pooch and cook yes and so today we’ve got a for Burpee and
and so today we’ve got a for Burpee and
and so today we’ve got a for Burpee and it’s a really nice eh one which we’ve
it’s a really nice eh one which we’ve
it’s a really nice eh one which we’ve selected so we’ve got and obviously a
selected so we’ve got and obviously a
selected so we’ve got and obviously a nice aged crust on it we’ve got nice
nice aged crust on it we’ve got nice
nice aged crust on it we’ve got nice marbling there inside which we can see
marbling there inside which we can see
marbling there inside which we can see which is going to help you a really good
which is going to help you a really good
which is going to help you a really good flavor today I’m going to be showing you
flavor today I’m going to be showing you
flavor today I’m going to be showing you how to just prep this down to get it
how to just prep this down to get it
how to just prep this down to get it ready to put in the oven okay so I’ve
ready to put in the oven okay so I’ve
ready to put in the oven okay so I’ve nearly got these rib bones clean now so
nearly got these rib bones clean now so
nearly got these rib bones clean now so I’ve done this is a lovely job done yeah
I’ve done this is a lovely job done yeah
I’ve done this is a lovely job done yeah just scrape in there and make sure you
just scrape in there and make sure you
just scrape in there and make sure you get everything off and then you get this
get everything off and then you get this
get everything off and then you get this skin underneath I hope you just start up
skin underneath I hope you just start up
skin underneath I hope you just start up start to pull the meat back putting it
start to pull the meat back putting it
start to pull the meat back putting it down the rib bones nicely just so you’re
down the rib bones nicely just so you’re
down the rib bones nicely just so you’re coming in line at the bottom of the for
coming in line at the bottom of the for
coming in line at the bottom of the for the top of the rib eye uh-huh then we’re
the top of the rib eye uh-huh then we’re
the top of the rib eye uh-huh then we’re just going to cut across here taking off
just going to cut across here taking off
just going to cut across here taking off order this product you don’t really need
order this product you don’t really need
order this product you don’t really need it just helps get a knife bones a really
it just helps get a knife bones a really
it just helps get a knife bones a really nice presentation so this we get trimmed
nice presentation so this we get trimmed
nice presentation so this we get trimmed up there might be only a couple of
up there might be only a couple of
up there might be only a couple of ounces of meat in that I’m not but
ounces of meat in that I’m not but
ounces of meat in that I’m not but either way it’s still something we
either way it’s still something we
either way it’s still something we wanted amazing flavor as well yeah yeah
wanted amazing flavor as well yeah yeah
wanted amazing flavor as well yeah yeah it’s really big source of flavor I can
it’s really big source of flavor I can
it’s really big source of flavor I can be used pincer very good sausages it can
be used pincer very good sausages it can
be used pincer very good sausages it can be used for also as you can just to
be used for also as you can just to
be used for also as you can just to really pump it for a really good beefy
really pump it for a really good beefy
really pump it for a really good beefy flavor okay I’m going to show you now
flavor okay I’m going to show you now
flavor okay I’m going to show you now how to do a basting and a hair brush
how to do a basting and a hair brush
how to do a basting and a hair brush I want to talk about seasoning what
I want to talk about seasoning what
I want to talk about seasoning what we’re going to use for this beautiful
we’re going to use for this beautiful
we’re going to use for this beautiful meat what Matt is prepping for us so the
meat what Matt is prepping for us so the
meat what Matt is prepping for us so the first we’re going to need is a hot pot
first we’re going to need is a hot pot
first we’re going to need is a hot pot after that we’re going to take nice
after that we’re going to take nice
after that we’re going to take nice chunk of butter turn in mmm you can hurt
chunk of butter turn in mmm you can hurt
chunk of butter turn in mmm you can hurt that so so nice very crushed garlic it’s
that so so nice very crushed garlic it’s
that so so nice very crushed garlic it’s going in as well and we’re going to take
going in as well and we’re going to take
going in as well and we’re going to take a little bit
a little bit
a little bit rosemarie point in three time I’ll use
rosemarie point in three time I’ll use
rosemarie point in three time I’ll use sage
it’s really important you twisted a lip
it’s really important you twisted a lip all your hips when it’s going in so all
all your hips when it’s going in so all
all your hips when it’s going in so all the essence and they also go out to that
the essence and they also go out to that
the essence and they also go out to that liberal so this one is done now I’m
liberal so this one is done now I’m
liberal so this one is done now I’m going to show you how to do the
going to show you how to do the
going to show you how to do the hairbrush for that we’re going to need
hairbrush for that we’re going to need
hairbrush for that we’re going to need good spoon which is three where we can
good spoon which is three where we can
good spoon which is three where we can ask to Matt or your butcher frame and
ask to Matt or your butcher frame and
ask to Matt or your butcher frame and then we’re going to use sage rosemary
then we’re going to use sage rosemary
then we’re going to use sage rosemary and thyme with the spoon put it in just
and thyme with the spoon put it in just
and thyme with the spoon put it in just put your stream and roll it really tight
put your stream and roll it really tight
put your stream and roll it really tight this is the second product where we’re
this is the second product where we’re
this is the second product where we’re going to use to develop flavor it omits
going to use to develop flavor it omits
going to use to develop flavor it omits hair brush done based done so Matt how’s
hair brush done based done so Matt how’s
hair brush done based done so Matt how’s it going it’s going to be say at the
it going it’s going to be say at the
it going it’s going to be say at the moment I’ve got the fat off the top flat
moment I’ve got the fat off the top flat
moment I’ve got the fat off the top flat forward I’ve just trimmed it down a
forward I’ve just trimmed it down a
forward I’ve just trimmed it down a little bit yeah good job with double
little bit yeah good job with double
little bit yeah good job with double yeah just then taking this you could use
yeah just then taking this you could use
yeah just then taking this you could use a frying pan to do this any sort of flat
a frying pan to do this any sort of flat
a frying pan to do this any sort of flat heavy object just banging it really
heavy object just banging it really
heavy object just banging it really tapping it out nope I’m used to rolling
tapping it out nope I’m used to rolling
tapping it out nope I’m used to rolling penis world yeah you use a rolling pin
penis world yeah you use a rolling pin
penis world yeah you use a rolling pin for this what we’re aiming to get is
for this what we’re aiming to get is
for this what we’re aiming to get is just this nice flat piece even the whole
just this nice flat piece even the whole
just this nice flat piece even the whole way across then I’m going to take the
way across then I’m going to take the
way across then I’m going to take the knife just trim it off just so straight
knife just trim it off just so straight
knife just trim it off just so straight just presentation really and then get on
just presentation really and then get on
just presentation really and then get on the other side it’s going to lie on the
the other side it’s going to lie on the
the other side it’s going to lie on the top here just tuck it up nicely episodes
top here just tuck it up nicely episodes
top here just tuck it up nicely episodes rib bones fold it down over the back
rib bones fold it down over the back
rib bones fold it down over the back that’s it really so next step what we’ve
that’s it really so next step what we’ve
that’s it really so next step what we’ve got to do is just tie this on so grab
got to do is just tie this on so grab
got to do is just tie this on so grab for a butcher string go and pester your
for a butcher string go and pester your
for a butcher string go and pester your local butcher grab one off of them
local butcher grab one off of them
local butcher grab one off of them chuck it in a bowl just stops it rolling
chuck it in a bowl just stops it rolling
chuck it in a bowl just stops it rolling right where you trying to tie it nice
right where you trying to tie it nice
right where you trying to tie it nice sturdy not on there going to go is just
sturdy not on there going to go is just
sturdy not on there going to go is just two strings in between each rib boat
two strings in between each rib boat
two strings in between each rib boat okay so here we have the finished
okay so here we have the finished
okay so here we have the finished product dorchester rib so it’s the
product dorchester rib so it’s the
product dorchester rib so it’s the french strimmer by as you can see and
french strimmer by as you can see and
french strimmer by as you can see and this nice black edge trim look have this
this nice black edge trim look have this
this nice black edge trim look have this really nice marbled meat absolutely
really nice marbled meat absolutely
really nice marbled meat absolutely brilliant work in say so let’s go it up
brilliant work in say so let’s go it up
brilliant work in say so let’s go it up oh no I’m looking I think you’re a match
oh no I’m looking I think you’re a match
oh no I’m looking I think you’re a match so we’re going to do now is first of all
so we’re going to do now is first of all
so we’re going to do now is first of all I want to whit my hands a little bit
I want to whit my hands a little bit
I want to whit my hands a little bit this is going to ask moist to your meat
this is going to ask moist to your meat
this is going to ask moist to your meat very wet just water all around after
very wet just water all around after
very wet just water all around after that we have my spices for which pot
that we have my spices for which pot
that we have my spices for which pot already my soul and given a tawny SAP is
already my soul and given a tawny SAP is
already my soul and given a tawny SAP is too much so what we’re doing yeah that’s
too much so what we’re doing yeah that’s
too much so what we’re doing yeah that’s a lot is yeah you’re gonna rub it really
a lot is yeah you’re gonna rub it really
a lot is yeah you’re gonna rub it really really aggressive because some neighbors
really aggressive because some neighbors
really aggressive because some neighbors day this is going to go out one web
day this is going to go out one web
day this is going to go out one web pasting up okay yeah yeah so really
pasting up okay yeah yeah so really
pasting up okay yeah yeah so really really aggressive some people is going
really aggressive some people is going
really aggressive some people is going to sear it before you can see if you
to sear it before you can see if you
to sear it before you can see if you want your meat before but I want to show
want your meat before but I want to show
want your meat before but I want to show you a trick if you don’t want to make
you a trick if you don’t want to make
you a trick if you don’t want to make too much mess in your home you can blast
too much mess in your home you can blast
too much mess in your home you can blast it up
it up
it up so after finish to season all really
so after finish to season all really
so after finish to season all really really really aggressive this must help
really really aggressive this must help
really really aggressive this must help give the paper really nice clear as well
give the paper really nice clear as well
give the paper really nice clear as well you need to penetrate and add flavor and
you need to penetrate and add flavor and
you need to penetrate and add flavor and develop the flavor in the meat so it’s
develop the flavor in the meat so it’s
develop the flavor in the meat so it’s really important you do it before if you
really important you do it before if you
really important you do it before if you do it after what it’s going to happen is
do it after what it’s going to happen is
do it after what it’s going to happen is all the flow is going to be out but it’s
all the flow is going to be out but it’s
all the flow is going to be out but it’s not going to be inside in a piece of
not going to be inside in a piece of
not going to be inside in a piece of meat like this as well you know what
meat like this as well you know what
meat like this as well you know what text I’m this sometimes really really
text I’m this sometimes really really
text I’m this sometimes really really complicated to penetrate flavor yeah so
complicated to penetrate flavor yeah so
complicated to penetrate flavor yeah so you can see all beautiful season this
you can see all beautiful season this
you can see all beautiful season this we’re going to put it on the tray ready
we’re going to put it on the tray ready
we’re going to put it on the tray ready to go in the oven then we’re going to do
to go in the oven then we’re going to do
to go in the oven then we’re going to do is it’s really important we have the
is it’s really important we have the
is it’s really important we have the oven really really hot too blaster up so
oven really really hot too blaster up so
oven really really hot too blaster up so you’re looking in oven in 220 to 200
you’re looking in oven in 220 to 200
you’re looking in oven in 220 to 200 Celsius yeah then you’re going to put
Celsius yeah then you’re going to put
Celsius yeah then you’re going to put your meat for 20 minutes to half an hour
your meat for 20 minutes to half an hour
your meat for 20 minutes to half an hour maximum after that what we’re going to
maximum after that what we’re going to
maximum after that what we’re going to do is we’re going to drop the
do is we’re going to drop the
do is we’re going to drop the temperature to 200 1760 average and
temperature to 200 1760 average and
temperature to 200 1760 average and you’re going to cook for each half as
you’re going to cook for each half as
you’re going to cook for each half as kilos meet for rare 10 minutes for
kilos meet for rare 10 minutes for
kilos meet for rare 10 minutes for medium rare to medium you’re going to
medium rare to medium you’re going to
medium rare to medium you’re going to cook it for 20 minutes and for a
cook it for 20 minutes and for a
cook it for 20 minutes and for a well-done you’re looking in half an hour
well-done you’re looking in half an hour
well-done you’re looking in half an hour all that much so we’re going to carp
all that much so we’re going to carp
all that much so we’re going to carp look at this
this looks amazing it’s already only
this looks amazing it’s already only need to do is dust you hoard radish
need to do is dust you hoard radish
need to do is dust you hoard radish trimmings we are ready to go up
trimmings we are ready to go up
trimmings we are ready to go up everybody would be happy for that
everybody would be happy for that
everybody would be happy for that like I think everybody is going to be
like I think everybody is going to be
like I think everybody is going to be really happy with this or you think I
really happy with this or you think I
really happy with this or you think I look at this Jesus is coming off bad
”
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