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