mr. DJ BBQ hi everybody here we go oh
yeah we’re not allowed to drink there we
go the big festival thanks for coming
everybody thanks for being here
um so we’re gonna do the world’s best
burger in the history of forever so I’m
all about cooking over live fire
charcoal wood because there’s flavor in
fuel we’ve been cooking on gas and
electricity for 70 years before that
everything was barbecue Millions
yeah millions of years man and the thing
is everything’s barbecue came from
America but barbecue came from Earth you
know you know it came from Africa some
of the best grillers are the Portuguese
the Brazilians the the the Turks man go
to Turkish restaurants because they know
how to cook over at live at fire so
we’re gonna be putting together some
some meat rice and bread I got lucky
there haven’t slept the whole lot a big
liability insurance I’ve been smoking
lots of meat for the past four days we
have to meet we have meat okay here we
go so Kim thank you for everything this
is the man that’s worked tirelessly to
make all of us look good
okay Kim promises okay I’m not worthy
I’m not worthy I’m not worthy man so
what um we’re gonna do you know if
you’re gonna do a burger and you want to
pimp it out and go crazy just give it
next-level flavors get a couple of
different cuts of meat and have your
butcher
you know grind them down you know minsum
so usually the classic burger is Chuck
because it’s that kind of frontal muscle
kind of in there you know when you do
the cow you know you got the front
already points here’s the brisket in
here right and I like the expensive cuts
are all back here on there you know your
rump
your sirloin all
I mean that outfit you can see every
single bit oh I like I like diaphragm
and belly and frontal muscles especially
when I’m smoking meat because the
frontal muscles they work really hard
and they’ve got connective tissue and
they’re tough and they’re they’re angry
so you have to slow cook them so you can
break down that connective tissue but
there’s wonderful flavors in those cuts
of meat so Chuck it’s got a lot of fat
and it’s good fat so if you just want to
be a bit easy just get Chuck that’s
killer meat and you can actually slow
cooked Chuck and do like pulled beef
with a big Chuck to it my grandpa does a
really rad recipe it’s actually in my
book but then my favorite steak on the
cow is the flank the skirt the bavette
on those kind of diaphragm muscles
wonderful wonderful volume it’s all
around right in here you know um so
we’ve got brisket we’ve got flank
we’ve got Chuck and if you want to take
your burger to the next level
bone marrow like grab just go to your
butchers get to a bone marrow put in
some water let it soak and then I think
seven to ten percent mix a bone there
game to that you got the bone marrow
choji’s elections not worthy you’re the
best
there’s me the best burger ever oh my
gosh and you got it from ginger pig you
didn’t mess around okay so Jamie oldest
budget yeah yeah okay so we can get a
good stuff this time
that’s the marrow you want you don’t
want to go crazy on it you know it’s all
about textures so here we go we’ve got
the Chuck we’ve got brisket and we got
flank and if you ever want to do a
really good steak get a bavette or a
flank or a skirt they’re all kind of the
same thing and Mary ate it in Italian
dressing like the cheapest bottle ever I
mean Paul Newman’s actually too too good
they’re here aren’t they it’s not him no
he’s not here but they’re here I meant
to grab something I was doing but bets
ah my favorite recipe it’s actually one
of the first recipes I learned from My
Father
he would he would you know we he was a
working-class guy and he couldn’t afford
expensive cut so it was always you know
frontal muscles or you know down here at
belly a diaphragm so he would take the
flank steak and he would get a ziploc
bag and throw a couple of those in there
with just a bottle of Italian dressing
shake it up throw it in there and
because he couldn’t afford you know
expensive meats and they were kind of
not dry-aged for three weeks or four
weeks it was a bit tough so the vinegar
in the out and the Italian dressing we
could start tenderizing that muscle so
if you do one leg break it down oh yeah
and so then you just take it out you get
all that olive oil all those hers but he
is Italian dressings perfect it’s easy
you know it’s olive oil it’s vinegar
it’s herbes and spices it’s a perfect
blend and then just hit it on the grill
until you and the cool thing about these
muscles are you can cook for everybody
because the way the flank works if it
goes this way the muscle streams you’ve
got that kind of fat bit here and then
it tapers off so if you’ve got family
members I want you know well-done those
n-bits are good and then if you got
family that like medium you go there and
then that middle bit can go man I’ll be
your man cut down so yeah yeah
and then the key with poket is yeah you
got to poke your meat so the best so you
can use thermometers and stuff but
that’s cheating I think it’s important
to learn how to poke so it when you’re
when you’re cooking it and it kind of
gets squishy
that’s rare so just do this to your Chi
and that’s kind of what rare feels like
right there and then you kind of come
down to your chin and that’s medium and
you go down up to here and that’s well
done or you take your thumb and this
finger and you don’t press on it you
just touch him and you touch that little
pocket and that’s kind of that’s where
you want to be with rare and then medium
and then well-done right there
absolutely just rub your news Denver
poke your me and then you’ll know where
it is in essence for life let’s seize
for life okay oh you’ve got him home and
good so we’ve what we got we’ve got some
Oh be careful that does that burning
anything okay we’re good so we got we
got some onions over here we put some
brown sugar so we’re not we’re gonna
pimp out this burger so I need a bowl or
you probably do I don’t need a bowl I
got wood man okay so we’ve got
everything wonderful cuts of meat
so we’re gonna get them all together
okay can you throw some some is that
thing really hot it’s really hot this is
really hot this has been going for oh my
goodness gracious I think yeah okay
that’s good I want it hot I want it hot
is there is there a goof proof zone when
you’re setting up your grill always give
yourselves like a goof proof zone or a
safe zone or an indirect zone
so I’ll either put like charcoal on one
side and no charcoal over here so I can
get the color get that sear and then
I’ll move it over to the indirect side
if I gotta cook to the bone or if I
don’t want to make sure it’s all the way
cooked because did you guys know that
more people go to the emergency room for
food poisoning between the months of
June and September and that’s when
improperly cooked barbecue okay so give
yourself a little safe zone so you can
like make sure it all cooks all the way
through because Salmonella sucks let’s
say with Salmonella sucks there we go
sorry kids that you just said the word
sucks but that’s a nobody okay I’m a bad
dad thank you okay sorry big bonus above
now listen I’m gonna yeah you put in
that what did you put in that I’ve got
Chuck I’ve got the flank
I’ve got brisket and I’m gonna be be
with it he blends deep Ling the ring oh
you got it and then I’m did I lose it
ring that one it was time for it to go
anyone see it come up I can’t see it you
guys no word is it going to my balls
just dropped
ah thank you’re awesome so I’ve got some
bone marrow some it’s gonna scrape it in
there I’m gonna cut it up there’s a lot
of meat here so I can get a couple
burgers rockin hey so Kim I need to get
that baking going but I know it is
pretty hot that’s bacon there’s bacon
nice streaky bacon yeah just get good
because the problem is it’s it’s raging
in there yeah get it over here yeah just
be careful it’s super hot I don’t want
you to
your hands although you of asbestos
hands don’t you okay so oh my gosh which
knife to I use so to pick one we really
think I want the big one dude so we’re
gonna chop the bone marrow everybody um
he’s amazing knives from food and
flavors so we use charcoal we use wood
and you actually cook your wood to make
charcoal and one thing you should try to
do in the UK is by British charcoal
because 95% of the charcoal that’s used
in this country is imported and it’s
decimating rainforests well the guy over
my stand Matt Williams from Oxford
charcoal company he lives locally and he
he’s a hobbit
he’s a Ferro man who makes charcoal and
it’s quite scary because he’s always
burning his hair off cuz he’s got a big
kiln and he’s cooks wood for a living
he’s like my most manly job director he
was a Thatcher for 20 years before that
it doesn’t get any more manly er right
boots man I’ve ever heard of ridiculous
he’s gonna watch out he’ll impregnate
you if you walk past a man he’s amazing
sorry kids so we’re gonna we’re gonna
get this bone marrow in there and just
kind of work it all through all this
lovely lovely textures and just awesome
is did you see bone marrow on a menu
where they roasted in that bone order it
cuz it’s one of my favourite things okay
the restaurant cool sink John I don’t
have you know that place they sued a
little starter which was just bone
marrow on toast yeah I like that’s next
level okay so we’ve got our mince now I
like it imperfect burger I don’t want
you get all perfect I don’t buy those
things and press my burgers you know I
get the meat I want I put it in a ball
and then I just gently smoosh it I don’t
want to pack it all in because there’s
that fat in there there’s that bone
marrow in there and that fat when it
renders down its gonna flavor the meat
because fat is flavor okay so and you
get these little kind of like you know
pockets I call them few words of flavor
little flavor canyons okay so there’s
our house our house our bacon going and
they’re going good over
there you’re a good man Kim not many of
us left you know that so what we do at
festivals is we cook really good burgers
and we smoked pork shoulder we do pork
butts so now I was gonna say I’ll go
asking Kim you know what should we do
sure you poor photoshoot burgers but
pork butt is a very ambitious recipe and
it’s this part of the pig right to the
hock here and that cut there if you want
to do it cook it slow and low I’m
talking like 100 what’s 225 over here in
Fahrenheit about 105 yeah Nathan 25
about 105 yes so I go like 18 hours you
probably were in technical concern I do
have Nathan outlaws my he’s been kind of
you know he’s actually talking to me
right now and everything to say because
any michelin-starred Nathan out who’s
not just fish he likes his meat so what
that I’m not gonna say that Nathan you
are the best chef in the world and your
kids are amazing are your kids out there
because they’re mad
so basically Nathan pre-ordered a rad
burger and that’s what I called my kids
burgers last year and um I called him
kids burgers this year and I had to call
my sign guy and change my signs all
around to make sure I had the rad burger
on the menu right so he pre-orders it
and then um Jesse his daughter has yet
to have one so I messed up I’m so sorry
I’m gonna go to LA bun and Nick some of
their meat and then we got a nice big
burger you know how many we ought to
feed them and all so nice to see you and
I’m we suck we suck we suck like
Salmonella oh I found my ring come see
me later not like that you’re mine yep
oh man you the best okay let’s get these
burgers on Oh perfect Kim this one be
tested you can test the bacon to make
sure it’s really good so I’ve got our
our patties right nice almost loose that
way all that fat breaks down just
flavors that
so we’re gonna get ya right here that’s
that’s that’s the sweet spot we’ll get
this one over here yeah there we go
these are big I should do a real skinny
one you know cuz kids kids like those
really skinny things they don’t want
them too big so we’ll do like a kid
that’s all size one
yeah little half size one and don’t tell
the kids there’s bone marrow in there
they’ll start freaking out we um we did
a demo at a camp festival the other week
my friend Nick Weston from hunter-gather
cookin hope you guys saw his show
earlier today and he didn’t Bunnie
butchery so he he took a part of bunny
rabbit on stage but you know kids should
see where their food should run ya know
so he’s chopping off the bunny feet but
their good luck you know rabbit’s feet
or good luck so I’m handy him out to the
crowd and then and then he goes just
stalks off the head of the rabbit offer
that to the crowd like three kids ran
away crying rob to beg sons to scorn him
and he stayed like that for three days
but um he does these camps where he
teaches kids how to hunt gather and cook
and forge and he offered he gives them
defeat away he actually offered the head
and some kids I’ll take it anyway they
were cleaning the tents up later that
evening and they found the rabbit head
in the kids sleeping bag yeah and then
you’ve been DJing here as well a week a
weekend yeah I just did a set on the
bandstand I’m gonna do one a bit later
another set tonight yeah we’ll do a sec
is they listen we’ve sold out of food so
we’re just gonna play music party
concert on the DJ bit of DJ Bob relax on
the Barbic we do cater Taemin hates
attainment yeah I’m dawning in a new
error oh you have to tell him pumping up
there we go and that is that is an apron
thanks I was in Mexico City recently
doing a pilot for some TV show and I
went to the Mexican wrestling store
where I bought the Cape and where I
bought the apron and then I ate a rogue
taco and lost 10 pounds
in one mind that was awful
yeah it would take a rogue taco for me
to fit into spandex I can tell you I’m
back in spandex well good you know maybe
that’s not I need money there we go okay
this is good a good wait bro here we go
see if I can get it there ah forget it
we’ll get it we get it come on here we
go
always play with your tools rub your
meat poke your meat and play with your
tools yeah how we doing bro I’m not even
paying attention mi Kimmy
yeah Kim’s doing it good fire bro we’ll
let these guys go a bit further okay so
so what else we need the most perfect
most okay bug we got the bacon we got
the onions so what you should do is get
to my car Merlotte get some red onions
chop them all up throw them in a pan at
a low heat just kind of slow cook them
and throw some brown sugar in there and
that’ll just like nicely caramelized my
onions nice got the tangy got the sugar
and then can i top it off then we’ve
also got the bacon what kind of cheese
are we going we’re going decadent cheese
did I say cheese and I wrote you the
email go find some cheese where’s not
yeah well do don’t go see Alex I’m gonna
say to the dude here that makes cheese
in the house right um recently I did a
recipe on my youtube channel so I work
with Jamie we have the food Tube channel
that I got my own DJ BBQ channel where
every Friday I drop a new recipe so we
wanted to do one in honor of Elvis
Presley yeah well we love Elvis like
remotely good and so I you know it’s
something you should only eat once every
decade you know so I made this beef
patty that big seven rashers a streaky
bacon and then I took some black currant
jam and I took some crunchy peanut
butter whisk them all together so I put
that on the burger then I put two slices
of mature cheddar and then melted that
on and then seven strips of bacon on a
brioche bun oh it’s a heart attack
waiting to happen
so don’t watch that video no human
should do that recipe
now unless it’s your one your one little
naughty thing every not noisy thing yeah
so here’s our burgers that looking great
so you want to get that sear you want
get that crust now worse here it is here
it is this you might have saw Jamie and
I do this oh man I forgot the season a
man oh man I’m all over the place that’s
all right I put salt and pepper on those
before I threw them on there it is thank
you
let’s get on it I’m making it rain salt
mine I’ve been looking do you see that
now I like to like to wait with the
pepper I put the pepper on at the very
end because pepper can sometimes go
accurate we got a really hot heat over
there so when I do steaks and I do
burgers I just put them with some sea
salt like some good mold or something
like that and then at the end when it’s
resting
then I put the pepper on okay okay so
now that I’ve got the sear this is
actually Jamie does this where you turn
it from Hawksmoor you got a brush for me
bro there it is you’re good dude you’ve
got everything taken care of so get some
American yellow most you like French’s
and then just get it on there and
seriously that just goes sweet and tangy
it cooks in there is when I’m doing my
ribs that’s that’s the glue that’s the
beginning so I rub this stuff on my ribs
and then I put like a rub and if you
want to start playing with you know you
don’t have to buy rubs you can make your
own the best way to do like a BBQ rub
you need five essential ingredients oh
my god that’s hot it’s salt pepper onion
granules garlic granules a little bit of
brown sugar you gotta be careful of
brown sugar it’s good but sugar can burn
and that’s why so if you want to add
like barbecue sauce on your chicken or
your burgers you don’t add it till the
very very end because those servers will
burn especially be got a really really
hot heat so what I do with chicken is I
get that sear then I’m moving to the
indirect side the illegal side and then
hit it with the barbecue sauce like the
last eight minutes of the cook just so
we can caramelize on that how we doing
over there looking really good it’s nice
and hot dude look really good okay once
we know those these are cooked so I’m
gonna start slicing this I’m gonna get a
different knife which knife do I choose
from
so it’s Andrew as I correct it is were
you from Andrew I run a place called the
Truscott arms and made a veil in London
and made a sale made a sale thanks for
hanging out with me okay let’s get some
cheese what kind of cheese we doing here
doing cheddar because it’s extra mature
decadent I love it man
Elvis Presley would be proud my friend
get some of this stuff on there okay
yes we’re out of food guys so hey if you
guys are doing other festivals next week
I’m a grill stock and then we’re at on
black heats and I’m hosting two chefs
clubs are you gonna be there I’m winning
with you and then I’m just kidding
and then I’m gonna be at a meat Opia oh
yeah yeah cuz meat tastes good meat
taste I have a teacher that says that
and so I’ll be there curating the main
stage we fly in 30 of the best meat
chefs out there I’m trying to convince
Nathan outlaw to come and hang out just
so I can hang out with the really tall
men last night from Brazil I brought him
over I see your guy he’s my whole like
he’s okay
yep he did all eat it all four of them
he did the picanha and I heard it was
perfect yeah perfect to Konya which is
like the that got the rump cap the rump
cap that’s kind of the famous cut they
used in Brazil chiara they’re like some
of the best grillers oh I like that guy
well he just kept pestering me on
Instagram for three years I want to come
cook with you I’m like dude you live in
Brazil was like I don’t care it will
come cook with you so I said well I’m
doing grill stock and he I taught him
how to be my pit master and he he
teaches me stuff all the time he’s a
lovely lovely
individual how we doing over there Kim
so we can we start getting some cheese
we he’s a good ok let’s give him another
flip and then I’m gonna hit him with a
bit more there we go oh man two handed
look at that crust that little bark
there beautiful
we’re gonna cook all that in there this
is
good ok now note to self
longer brush that goes all the hair I
didn’t want that hair anyway it’s fine
Dex flammable do we know this is
flame-retardant spandex can you resolve
the spandex oh that’s fine I’m gonna
quit a suit bro custom milk you don’t
get your name and stuff unless it’s
custom built because what was happening
was I DJ a lot and when you’re DJing I
just think DJ’s look really boring
you know there’s their knob twiddling
right and plus I’m not that good at
mixing so I’ll spin some tunes I’ll get
on the mic and I’ll do costume changes
that way I can distract people for my
lack of mixing skills you don’t mean and
um but I was always buying women’s
spandex because that’s all they make
it’ll make spandex for men I don’t know
why it’s and um but it was old well they
were it was always built wrong you know
and it was always like fruit and two veg
so I said order to having to call people
like I called Jesse J and Rita Ora’s
designer I know Madonna told me to quit
name-drop but as did Dizzee Rascal last
night and she made my outfits for me
amazing ok let’s give them up yep let’s
give that one a little flip so we can
get that yeah we go so now the the
yellow mustard is cooked in to the
burger and we’re gonna make it rain
cheese onto these guys I like them rare
I like them a bit rare so okay these are
good so we’ll get that cheese on there I
should be wearing
I should be wearing gloves good night if
it gets anywhere near it good you I did
ask for a hot heat and Kim gave me a
super you did it for Raymond Blanc am i
following been going for a while I can’t
believe I’m following Raymond Blanc
it’s not bad ray whites okay now do we
have a bollock wash like a metal bowl a
metal boat metal bowl so they get that
cheese to do its magic is it dances and
flavors or meats
yeah you put a clasp on there and you
kind of create your own little
atmosphere your own kind of like you
know ecosystem of Awesomeness for that
burger it’s a big list but the big
legend would you want to draw the
individual clocks no no you need a
smaller life you need to kind of put
that lid in the dryer like Kylie Minogue
was put in the dryer one point okay
okay while condiments here for our well
okay I didn’t see these man so this is
what I do and I do my my rub so I’ve got
a ground white pepper so if you want to
put pepper on your burger go with ground
white pepper because it doesn’t go
accurate like cracked pepper I also love
using cayenne and salt and garlic
granules and they make a really really
good burger and then a little bit of
brown sugar just to go next level okay
now I need another knife that can cut
into my bread came as a cluster baguette
for you he crushed it got a bread nice
that’s a cheese knife I mean I wasn’t
bread knife reserve whoo weh-weh hey do
you know who invented bread who the
Portuguese like yep I read that when I
was on an airplane with an interview
with Nuno Mendes ha ha ha fat okay we’ll
get through it this way this knife will
work so also toast your buns I t’s a
demi brioche not too much sugar but you
got to watch them to the brioche those
sugars will burn and that’s what
happened embryo she’s a little buster as
well yep so they can go gets kind of
watch and they can go quick how they
doing
oh they’re going good over there all
right now these look at this so now he’s
gonna cause you’ve got that wonderful
little environment happen there we’re
gonna melt that cheese onto those
burgers we’re gonna get our brioche buns
Rocking sorry about the mess all the
cheese you don’t forgive me right
yeah we’re done worried that we’re done
I forgot to drink my beer man so um a
lot of my recipes I don’t want people to
afraid of fire you know it’s how we
cooked in the in the beginning and
there’s flavor and fuelers flavor in in
wood and charcoal actually more in the
wood chocolate just clean it just a
great source of energy so uh you know
throw some wood chunks on there or maybe
cook the wood I was with these guys in
Portugal and we were doing a Franco
piri-piri really authentic and these
guys were on an oil drum and they had
the back of a refrigerator compressor
coil on top of the oil drum and it made
a perfect grill they were cooking you
know cigarettes in their mouths drinking
beer you know cooking cork oak and as
soon as it would go turn a charcoal they
would send it on the other side
spatchcock the chickens and throw them
on over there and cook them and we made
this really quick piri piri that was
amazing so it had lots of bacon in it a
full clove of garlic local oregano
orgone oh is that what you guys say
Oregon oh and and then just somehow some
local hot sauce because the normal
period period can take sometimes two
weeks to four weeks to come into
fruition because they use they use like
moonshine that farmers make called
madrone but a lot of restaurants you’ll
taste scotch whiskey in there hot sauce
yeah they use that so it takes about two
weeks to come to fruition this is a kind
of quick one
so put DJ BBQ Franco piri piri if you
want to know how to do it so let’s get
some mayonnaise rock and ice on I’m
gonna get another another knife okay
we’ll do one of these so I’ll use it a
little oh there we go so let’s get some
mayonnaise Rocking see you’ve already
got the mustard that’s cooked in there
we got some mayonnaise oh yeah
everything tastes better with mayonnaise
and bacon that’s on there we’re gonna go
top as well oh right bump to those
things up there good way good all right
cool let’s get him let’s get him rock
and I’ll show you guys you got anybody
see Jamie Oliver is he done has been
doing any cooking here yeah it’s not a
better cooking has he if you ever
watched the man plate food he always
piles at high we did the insanity burger
on his on his comfort food show I had to
keep pulling my jaw off the floor it’s
like a magician watching that guy okay
down there they’re all good she’s eating
them all anyway okay please round of
applause for Kim for doing all the work
I’ve said I’m sorry I made you do all
the work bro you’re a good man I’m sorry
thanks for everything we can almost go
home okay oh gosh look at those big
beefy with a few words of flavor in that
fat cascading over there
aw man so when you want a flavor you
know salt garlic granules maybe a bit of
cayenne in there simple simple rad
flavors now it’s the best invention ever
so we’re gonna go big big old night of
streaky bacon man oh gosh I love bacon
guys throw bacon out to the crowd
who wouldn’t who wouldn’t want to have
bacon reign upon them okay lovely okay
so now my question to you good people
hear that big feast of all is do we add
any vegetable at us okay hands up for
yes the veg hands up for new no four
beds definitely wow wow where’d my beer
go oh there is okay so they say no they
said no really it’s about 60/40 okay we
won’t go crowd Rosie we’re a democracy
yeah so if you want to go veg just I
love iceberg lettuce tomato something
that’ll chop them up and actually put
them in some mayonnaise and some hot
sauce so here we go boom wok of pang
wish that was in slow motion
that was good that was good okay and
there you have it the ultimate burger
man flank Chuck brisket bone marrow and
love from Kim bacon mayonnaise Oh
here we go get some of these guys on
here wow you did put some brown sugar
dental insurance
there it is dump to the welcome bag and
make it look all message there we go now
they are the ocean oh furgus
you
yeah we’re not allowed to drink there we
go the big festival thanks for coming
everybody thanks for being here
um so we’re gonna do the world’s best
burger in the history of forever so I’m
all about cooking over live fire
charcoal wood because there’s flavor in
fuel we’ve been cooking on gas and
electricity for 70 years before that
everything was barbecue Millions
yeah millions of years man and the thing
is everything’s barbecue came from
America but barbecue came from Earth you
know you know it came from Africa some
of the best grillers are the Portuguese
the Brazilians the the the Turks man go
to Turkish restaurants because they know
how to cook over at live at fire so
we’re gonna be putting together some
some meat rice and bread I got lucky
there haven’t slept the whole lot a big
liability insurance I’ve been smoking
lots of meat for the past four days we
have to meet we have meat okay here we
go so Kim thank you for everything this
is the man that’s worked tirelessly to
make all of us look good
okay Kim promises okay I’m not worthy
I’m not worthy I’m not worthy man so
what um we’re gonna do you know if
you’re gonna do a burger and you want to
pimp it out and go crazy just give it
next-level flavors get a couple of
different cuts of meat and have your
butcher
you know grind them down you know minsum
so usually the classic burger is Chuck
because it’s that kind of frontal muscle
kind of in there you know when you do
the cow you know you got the front
already points here’s the brisket in
here right and I like the expensive cuts
are all back here on there you know your
rump
your sirloin all
I mean that outfit you can see every
single bit oh I like I like diaphragm
and belly and frontal muscles especially
when I’m smoking meat because the
frontal muscles they work really hard
and they’ve got connective tissue and
they’re tough and they’re they’re angry
so you have to slow cook them so you can
break down that connective tissue but
there’s wonderful flavors in those cuts
of meat so Chuck it’s got a lot of fat
and it’s good fat so if you just want to
be a bit easy just get Chuck that’s
killer meat and you can actually slow
cooked Chuck and do like pulled beef
with a big Chuck to it my grandpa does a
really rad recipe it’s actually in my
book but then my favorite steak on the
cow is the flank the skirt the bavette
on those kind of diaphragm muscles
wonderful wonderful volume it’s all
around right in here you know um so
we’ve got brisket we’ve got flank
we’ve got Chuck and if you want to take
your burger to the next level
bone marrow like grab just go to your
butchers get to a bone marrow put in
some water let it soak and then I think
seven to ten percent mix a bone there
game to that you got the bone marrow
choji’s elections not worthy you’re the
best
there’s me the best burger ever oh my
gosh and you got it from ginger pig you
didn’t mess around okay so Jamie oldest
budget yeah yeah okay so we can get a
good stuff this time
that’s the marrow you want you don’t
want to go crazy on it you know it’s all
about textures so here we go we’ve got
the Chuck we’ve got brisket and we got
flank and if you ever want to do a
really good steak get a bavette or a
flank or a skirt they’re all kind of the
same thing and Mary ate it in Italian
dressing like the cheapest bottle ever I
mean Paul Newman’s actually too too good
they’re here aren’t they it’s not him no
he’s not here but they’re here I meant
to grab something I was doing but bets
ah my favorite recipe it’s actually one
of the first recipes I learned from My
Father
he would he would you know we he was a
working-class guy and he couldn’t afford
expensive cut so it was always you know
frontal muscles or you know down here at
belly a diaphragm so he would take the
flank steak and he would get a ziploc
bag and throw a couple of those in there
with just a bottle of Italian dressing
shake it up throw it in there and
because he couldn’t afford you know
expensive meats and they were kind of
not dry-aged for three weeks or four
weeks it was a bit tough so the vinegar
in the out and the Italian dressing we
could start tenderizing that muscle so
if you do one leg break it down oh yeah
and so then you just take it out you get
all that olive oil all those hers but he
is Italian dressings perfect it’s easy
you know it’s olive oil it’s vinegar
it’s herbes and spices it’s a perfect
blend and then just hit it on the grill
until you and the cool thing about these
muscles are you can cook for everybody
because the way the flank works if it
goes this way the muscle streams you’ve
got that kind of fat bit here and then
it tapers off so if you’ve got family
members I want you know well-done those
n-bits are good and then if you got
family that like medium you go there and
then that middle bit can go man I’ll be
your man cut down so yeah yeah
and then the key with poket is yeah you
got to poke your meat so the best so you
can use thermometers and stuff but
that’s cheating I think it’s important
to learn how to poke so it when you’re
when you’re cooking it and it kind of
gets squishy
that’s rare so just do this to your Chi
and that’s kind of what rare feels like
right there and then you kind of come
down to your chin and that’s medium and
you go down up to here and that’s well
done or you take your thumb and this
finger and you don’t press on it you
just touch him and you touch that little
pocket and that’s kind of that’s where
you want to be with rare and then medium
and then well-done right there
absolutely just rub your news Denver
poke your me and then you’ll know where
it is in essence for life let’s seize
for life okay oh you’ve got him home and
good so we’ve what we got we’ve got some
Oh be careful that does that burning
anything okay we’re good so we got we
got some onions over here we put some
brown sugar so we’re not we’re gonna
pimp out this burger so I need a bowl or
you probably do I don’t need a bowl I
got wood man okay so we’ve got
everything wonderful cuts of meat
so we’re gonna get them all together
okay can you throw some some is that
thing really hot it’s really hot this is
really hot this has been going for oh my
goodness gracious I think yeah okay
that’s good I want it hot I want it hot
is there is there a goof proof zone when
you’re setting up your grill always give
yourselves like a goof proof zone or a
safe zone or an indirect zone
so I’ll either put like charcoal on one
side and no charcoal over here so I can
get the color get that sear and then
I’ll move it over to the indirect side
if I gotta cook to the bone or if I
don’t want to make sure it’s all the way
cooked because did you guys know that
more people go to the emergency room for
food poisoning between the months of
June and September and that’s when
improperly cooked barbecue okay so give
yourself a little safe zone so you can
like make sure it all cooks all the way
through because Salmonella sucks let’s
say with Salmonella sucks there we go
sorry kids that you just said the word
sucks but that’s a nobody okay I’m a bad
dad thank you okay sorry big bonus above
now listen I’m gonna yeah you put in
that what did you put in that I’ve got
Chuck I’ve got the flank
I’ve got brisket and I’m gonna be be
with it he blends deep Ling the ring oh
you got it and then I’m did I lose it
ring that one it was time for it to go
anyone see it come up I can’t see it you
guys no word is it going to my balls
just dropped
ah thank you’re awesome so I’ve got some
bone marrow some it’s gonna scrape it in
there I’m gonna cut it up there’s a lot
of meat here so I can get a couple
burgers rockin hey so Kim I need to get
that baking going but I know it is
pretty hot that’s bacon there’s bacon
nice streaky bacon yeah just get good
because the problem is it’s it’s raging
in there yeah get it over here yeah just
be careful it’s super hot I don’t want
you to
your hands although you of asbestos
hands don’t you okay so oh my gosh which
knife to I use so to pick one we really
think I want the big one dude so we’re
gonna chop the bone marrow everybody um
he’s amazing knives from food and
flavors so we use charcoal we use wood
and you actually cook your wood to make
charcoal and one thing you should try to
do in the UK is by British charcoal
because 95% of the charcoal that’s used
in this country is imported and it’s
decimating rainforests well the guy over
my stand Matt Williams from Oxford
charcoal company he lives locally and he
he’s a hobbit
he’s a Ferro man who makes charcoal and
it’s quite scary because he’s always
burning his hair off cuz he’s got a big
kiln and he’s cooks wood for a living
he’s like my most manly job director he
was a Thatcher for 20 years before that
it doesn’t get any more manly er right
boots man I’ve ever heard of ridiculous
he’s gonna watch out he’ll impregnate
you if you walk past a man he’s amazing
sorry kids so we’re gonna we’re gonna
get this bone marrow in there and just
kind of work it all through all this
lovely lovely textures and just awesome
is did you see bone marrow on a menu
where they roasted in that bone order it
cuz it’s one of my favourite things okay
the restaurant cool sink John I don’t
have you know that place they sued a
little starter which was just bone
marrow on toast yeah I like that’s next
level okay so we’ve got our mince now I
like it imperfect burger I don’t want
you get all perfect I don’t buy those
things and press my burgers you know I
get the meat I want I put it in a ball
and then I just gently smoosh it I don’t
want to pack it all in because there’s
that fat in there there’s that bone
marrow in there and that fat when it
renders down its gonna flavor the meat
because fat is flavor okay so and you
get these little kind of like you know
pockets I call them few words of flavor
little flavor canyons okay so there’s
our house our house our bacon going and
they’re going good over
there you’re a good man Kim not many of
us left you know that so what we do at
festivals is we cook really good burgers
and we smoked pork shoulder we do pork
butts so now I was gonna say I’ll go
asking Kim you know what should we do
sure you poor photoshoot burgers but
pork butt is a very ambitious recipe and
it’s this part of the pig right to the
hock here and that cut there if you want
to do it cook it slow and low I’m
talking like 100 what’s 225 over here in
Fahrenheit about 105 yeah Nathan 25
about 105 yes so I go like 18 hours you
probably were in technical concern I do
have Nathan outlaws my he’s been kind of
you know he’s actually talking to me
right now and everything to say because
any michelin-starred Nathan out who’s
not just fish he likes his meat so what
that I’m not gonna say that Nathan you
are the best chef in the world and your
kids are amazing are your kids out there
because they’re mad
so basically Nathan pre-ordered a rad
burger and that’s what I called my kids
burgers last year and um I called him
kids burgers this year and I had to call
my sign guy and change my signs all
around to make sure I had the rad burger
on the menu right so he pre-orders it
and then um Jesse his daughter has yet
to have one so I messed up I’m so sorry
I’m gonna go to LA bun and Nick some of
their meat and then we got a nice big
burger you know how many we ought to
feed them and all so nice to see you and
I’m we suck we suck we suck like
Salmonella oh I found my ring come see
me later not like that you’re mine yep
oh man you the best okay let’s get these
burgers on Oh perfect Kim this one be
tested you can test the bacon to make
sure it’s really good so I’ve got our
our patties right nice almost loose that
way all that fat breaks down just
flavors that
so we’re gonna get ya right here that’s
that’s that’s the sweet spot we’ll get
this one over here yeah there we go
these are big I should do a real skinny
one you know cuz kids kids like those
really skinny things they don’t want
them too big so we’ll do like a kid
that’s all size one
yeah little half size one and don’t tell
the kids there’s bone marrow in there
they’ll start freaking out we um we did
a demo at a camp festival the other week
my friend Nick Weston from hunter-gather
cookin hope you guys saw his show
earlier today and he didn’t Bunnie
butchery so he he took a part of bunny
rabbit on stage but you know kids should
see where their food should run ya know
so he’s chopping off the bunny feet but
their good luck you know rabbit’s feet
or good luck so I’m handy him out to the
crowd and then and then he goes just
stalks off the head of the rabbit offer
that to the crowd like three kids ran
away crying rob to beg sons to scorn him
and he stayed like that for three days
but um he does these camps where he
teaches kids how to hunt gather and cook
and forge and he offered he gives them
defeat away he actually offered the head
and some kids I’ll take it anyway they
were cleaning the tents up later that
evening and they found the rabbit head
in the kids sleeping bag yeah and then
you’ve been DJing here as well a week a
weekend yeah I just did a set on the
bandstand I’m gonna do one a bit later
another set tonight yeah we’ll do a sec
is they listen we’ve sold out of food so
we’re just gonna play music party
concert on the DJ bit of DJ Bob relax on
the Barbic we do cater Taemin hates
attainment yeah I’m dawning in a new
error oh you have to tell him pumping up
there we go and that is that is an apron
thanks I was in Mexico City recently
doing a pilot for some TV show and I
went to the Mexican wrestling store
where I bought the Cape and where I
bought the apron and then I ate a rogue
taco and lost 10 pounds
in one mind that was awful
yeah it would take a rogue taco for me
to fit into spandex I can tell you I’m
back in spandex well good you know maybe
that’s not I need money there we go okay
this is good a good wait bro here we go
see if I can get it there ah forget it
we’ll get it we get it come on here we
go
always play with your tools rub your
meat poke your meat and play with your
tools yeah how we doing bro I’m not even
paying attention mi Kimmy
yeah Kim’s doing it good fire bro we’ll
let these guys go a bit further okay so
so what else we need the most perfect
most okay bug we got the bacon we got
the onions so what you should do is get
to my car Merlotte get some red onions
chop them all up throw them in a pan at
a low heat just kind of slow cook them
and throw some brown sugar in there and
that’ll just like nicely caramelized my
onions nice got the tangy got the sugar
and then can i top it off then we’ve
also got the bacon what kind of cheese
are we going we’re going decadent cheese
did I say cheese and I wrote you the
email go find some cheese where’s not
yeah well do don’t go see Alex I’m gonna
say to the dude here that makes cheese
in the house right um recently I did a
recipe on my youtube channel so I work
with Jamie we have the food Tube channel
that I got my own DJ BBQ channel where
every Friday I drop a new recipe so we
wanted to do one in honor of Elvis
Presley yeah well we love Elvis like
remotely good and so I you know it’s
something you should only eat once every
decade you know so I made this beef
patty that big seven rashers a streaky
bacon and then I took some black currant
jam and I took some crunchy peanut
butter whisk them all together so I put
that on the burger then I put two slices
of mature cheddar and then melted that
on and then seven strips of bacon on a
brioche bun oh it’s a heart attack
waiting to happen
so don’t watch that video no human
should do that recipe
now unless it’s your one your one little
naughty thing every not noisy thing yeah
so here’s our burgers that looking great
so you want to get that sear you want
get that crust now worse here it is here
it is this you might have saw Jamie and
I do this oh man I forgot the season a
man oh man I’m all over the place that’s
all right I put salt and pepper on those
before I threw them on there it is thank
you
let’s get on it I’m making it rain salt
mine I’ve been looking do you see that
now I like to like to wait with the
pepper I put the pepper on at the very
end because pepper can sometimes go
accurate we got a really hot heat over
there so when I do steaks and I do
burgers I just put them with some sea
salt like some good mold or something
like that and then at the end when it’s
resting
then I put the pepper on okay okay so
now that I’ve got the sear this is
actually Jamie does this where you turn
it from Hawksmoor you got a brush for me
bro there it is you’re good dude you’ve
got everything taken care of so get some
American yellow most you like French’s
and then just get it on there and
seriously that just goes sweet and tangy
it cooks in there is when I’m doing my
ribs that’s that’s the glue that’s the
beginning so I rub this stuff on my ribs
and then I put like a rub and if you
want to start playing with you know you
don’t have to buy rubs you can make your
own the best way to do like a BBQ rub
you need five essential ingredients oh
my god that’s hot it’s salt pepper onion
granules garlic granules a little bit of
brown sugar you gotta be careful of
brown sugar it’s good but sugar can burn
and that’s why so if you want to add
like barbecue sauce on your chicken or
your burgers you don’t add it till the
very very end because those servers will
burn especially be got a really really
hot heat so what I do with chicken is I
get that sear then I’m moving to the
indirect side the illegal side and then
hit it with the barbecue sauce like the
last eight minutes of the cook just so
we can caramelize on that how we doing
over there looking really good it’s nice
and hot dude look really good okay once
we know those these are cooked so I’m
gonna start slicing this I’m gonna get a
different knife which knife do I choose
from
so it’s Andrew as I correct it is were
you from Andrew I run a place called the
Truscott arms and made a veil in London
and made a sale made a sale thanks for
hanging out with me okay let’s get some
cheese what kind of cheese we doing here
doing cheddar because it’s extra mature
decadent I love it man
Elvis Presley would be proud my friend
get some of this stuff on there okay
yes we’re out of food guys so hey if you
guys are doing other festivals next week
I’m a grill stock and then we’re at on
black heats and I’m hosting two chefs
clubs are you gonna be there I’m winning
with you and then I’m just kidding
and then I’m gonna be at a meat Opia oh
yeah yeah cuz meat tastes good meat
taste I have a teacher that says that
and so I’ll be there curating the main
stage we fly in 30 of the best meat
chefs out there I’m trying to convince
Nathan outlaw to come and hang out just
so I can hang out with the really tall
men last night from Brazil I brought him
over I see your guy he’s my whole like
he’s okay
yep he did all eat it all four of them
he did the picanha and I heard it was
perfect yeah perfect to Konya which is
like the that got the rump cap the rump
cap that’s kind of the famous cut they
used in Brazil chiara they’re like some
of the best grillers oh I like that guy
well he just kept pestering me on
Instagram for three years I want to come
cook with you I’m like dude you live in
Brazil was like I don’t care it will
come cook with you so I said well I’m
doing grill stock and he I taught him
how to be my pit master and he he
teaches me stuff all the time he’s a
lovely lovely
individual how we doing over there Kim
so we can we start getting some cheese
we he’s a good ok let’s give him another
flip and then I’m gonna hit him with a
bit more there we go oh man two handed
look at that crust that little bark
there beautiful
we’re gonna cook all that in there this
is
good ok now note to self
longer brush that goes all the hair I
didn’t want that hair anyway it’s fine
Dex flammable do we know this is
flame-retardant spandex can you resolve
the spandex oh that’s fine I’m gonna
quit a suit bro custom milk you don’t
get your name and stuff unless it’s
custom built because what was happening
was I DJ a lot and when you’re DJing I
just think DJ’s look really boring
you know there’s their knob twiddling
right and plus I’m not that good at
mixing so I’ll spin some tunes I’ll get
on the mic and I’ll do costume changes
that way I can distract people for my
lack of mixing skills you don’t mean and
um but I was always buying women’s
spandex because that’s all they make
it’ll make spandex for men I don’t know
why it’s and um but it was old well they
were it was always built wrong you know
and it was always like fruit and two veg
so I said order to having to call people
like I called Jesse J and Rita Ora’s
designer I know Madonna told me to quit
name-drop but as did Dizzee Rascal last
night and she made my outfits for me
amazing ok let’s give them up yep let’s
give that one a little flip so we can
get that yeah we go so now the the
yellow mustard is cooked in to the
burger and we’re gonna make it rain
cheese onto these guys I like them rare
I like them a bit rare so okay these are
good so we’ll get that cheese on there I
should be wearing
I should be wearing gloves good night if
it gets anywhere near it good you I did
ask for a hot heat and Kim gave me a
super you did it for Raymond Blanc am i
following been going for a while I can’t
believe I’m following Raymond Blanc
it’s not bad ray whites okay now do we
have a bollock wash like a metal bowl a
metal boat metal bowl so they get that
cheese to do its magic is it dances and
flavors or meats
yeah you put a clasp on there and you
kind of create your own little
atmosphere your own kind of like you
know ecosystem of Awesomeness for that
burger it’s a big list but the big
legend would you want to draw the
individual clocks no no you need a
smaller life you need to kind of put
that lid in the dryer like Kylie Minogue
was put in the dryer one point okay
okay while condiments here for our well
okay I didn’t see these man so this is
what I do and I do my my rub so I’ve got
a ground white pepper so if you want to
put pepper on your burger go with ground
white pepper because it doesn’t go
accurate like cracked pepper I also love
using cayenne and salt and garlic
granules and they make a really really
good burger and then a little bit of
brown sugar just to go next level okay
now I need another knife that can cut
into my bread came as a cluster baguette
for you he crushed it got a bread nice
that’s a cheese knife I mean I wasn’t
bread knife reserve whoo weh-weh hey do
you know who invented bread who the
Portuguese like yep I read that when I
was on an airplane with an interview
with Nuno Mendes ha ha ha fat okay we’ll
get through it this way this knife will
work so also toast your buns I t’s a
demi brioche not too much sugar but you
got to watch them to the brioche those
sugars will burn and that’s what
happened embryo she’s a little buster as
well yep so they can go gets kind of
watch and they can go quick how they
doing
oh they’re going good over there all
right now these look at this so now he’s
gonna cause you’ve got that wonderful
little environment happen there we’re
gonna melt that cheese onto those
burgers we’re gonna get our brioche buns
Rocking sorry about the mess all the
cheese you don’t forgive me right
yeah we’re done worried that we’re done
I forgot to drink my beer man so um a
lot of my recipes I don’t want people to
afraid of fire you know it’s how we
cooked in the in the beginning and
there’s flavor and fuelers flavor in in
wood and charcoal actually more in the
wood chocolate just clean it just a
great source of energy so uh you know
throw some wood chunks on there or maybe
cook the wood I was with these guys in
Portugal and we were doing a Franco
piri-piri really authentic and these
guys were on an oil drum and they had
the back of a refrigerator compressor
coil on top of the oil drum and it made
a perfect grill they were cooking you
know cigarettes in their mouths drinking
beer you know cooking cork oak and as
soon as it would go turn a charcoal they
would send it on the other side
spatchcock the chickens and throw them
on over there and cook them and we made
this really quick piri piri that was
amazing so it had lots of bacon in it a
full clove of garlic local oregano
orgone oh is that what you guys say
Oregon oh and and then just somehow some
local hot sauce because the normal
period period can take sometimes two
weeks to four weeks to come into
fruition because they use they use like
moonshine that farmers make called
madrone but a lot of restaurants you’ll
taste scotch whiskey in there hot sauce
yeah they use that so it takes about two
weeks to come to fruition this is a kind
of quick one
so put DJ BBQ Franco piri piri if you
want to know how to do it so let’s get
some mayonnaise rock and ice on I’m
gonna get another another knife okay
we’ll do one of these so I’ll use it a
little oh there we go so let’s get some
mayonnaise Rocking see you’ve already
got the mustard that’s cooked in there
we got some mayonnaise oh yeah
everything tastes better with mayonnaise
and bacon that’s on there we’re gonna go
top as well oh right bump to those
things up there good way good all right
cool let’s get him let’s get him rock
and I’ll show you guys you got anybody
see Jamie Oliver is he done has been
doing any cooking here yeah it’s not a
better cooking has he if you ever
watched the man plate food he always
piles at high we did the insanity burger
on his on his comfort food show I had to
keep pulling my jaw off the floor it’s
like a magician watching that guy okay
down there they’re all good she’s eating
them all anyway okay please round of
applause for Kim for doing all the work
I’ve said I’m sorry I made you do all
the work bro you’re a good man I’m sorry
thanks for everything we can almost go
home okay oh gosh look at those big
beefy with a few words of flavor in that
fat cascading over there
aw man so when you want a flavor you
know salt garlic granules maybe a bit of
cayenne in there simple simple rad
flavors now it’s the best invention ever
so we’re gonna go big big old night of
streaky bacon man oh gosh I love bacon
guys throw bacon out to the crowd
who wouldn’t who wouldn’t want to have
bacon reign upon them okay lovely okay
so now my question to you good people
hear that big feast of all is do we add
any vegetable at us okay hands up for
yes the veg hands up for new no four
beds definitely wow wow where’d my beer
go oh there is okay so they say no they
said no really it’s about 60/40 okay we
won’t go crowd Rosie we’re a democracy
yeah so if you want to go veg just I
love iceberg lettuce tomato something
that’ll chop them up and actually put
them in some mayonnaise and some hot
sauce so here we go boom wok of pang
wish that was in slow motion
that was good that was good okay and
there you have it the ultimate burger
man flank Chuck brisket bone marrow and
love from Kim bacon mayonnaise Oh
here we go get some of these guys on
here wow you did put some brown sugar
dental insurance
there it is dump to the welcome bag and
make it look all message there we go now
they are the ocean oh furgus
you
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