what up guys it is DJ BBQ at arm
Blackheath elbows if I take the main
stage Madness on tomorrow today I am
cooking for you a beautiful but that
steak marinated in hibiscus bourbon and
honey and I got some beautiful size man
you need the green you need the carb so
I’m gonna do Woodstock Dan’s green beans
so I got these bad boys they’re gonna go
I’m gonna blanch them for about four
minutes they’re gonna do their work
but it’s all about the bavette steak so
bavette abdominal skirt flank it’s my
favorite cut of meat on the cow and this
marinade could bring about world peace
it is unbelievable so it starts off with
some olive oil that goes in not as fast
as I was hoping it would but it’s going
in so olive oil and then let’s bring
this sweet to the olive oil big
tablespoon did someone not do the paper
on there yeah necessarily sorry guys
we’re getting there it’s all real time
it’s all honest so I’m doing I’m
actually cooking you for the masses man
and you know if you don’t take that
thing off the ketchup man people get
upset with you so a good tablespoon of
honey and then my favorite thing on the
planet bourbon
a little bit for me
whoo now marinades it’s using an olive
oil and a vinegar you know you need to
tang with the olive oil and I was trying
to do what can i marinade with that’s
not vinegar base went to a Mexican
supermarket and I found some hibiscus so
I’m gonna break it all up release all
these flavor dried hibiscus flowers if
you chew on it you got the tang that
kind of sourness that tang so that goes
in
sorry I’ll do it so you can see it that
goes in so we’ve got olive oil bourbon
honey
hibiscus already has some pepper in
there get some salt in there and then
I’ve got my lime so doing it crazy just
zest that and then dry it out man leave
it on your wood-burning stove put in the
oven and really low temperature but
we’re gonna do real time so we’re gonna
get the lemon zest in there whole lemon
I’m going I’m actually going southpaw
way easier I’m right-handed
all right so get the lemon there’s lime
in there
now we got any Chili’s in here it’s got
a chili Francesca cuz I wouldn’t mind
though they’re not there I know I didn’t
ask for him but you know I’m gonna do
this recipe I actually got some chili
flakes and stuff so I wouldn’t mind
putting some chilies in there and then
there’s my zest so my tuba vets
beautiful abdominal muscles look at that
see when you cook them you want to cut
them against that grain and that’s how
you start things rockin so these go in
and then you massage your me it’s all
about massaging your meat now I can see
everybody saying DJ BBQs got rings yeah
I know and they’re coming off because
I’m done touching raw meat there we go
rings off
everybody kind of naysay me on the rings
they are done now
here’s the steaks marinating we’re gonna
put them in the fridge overnight the
Hibiscus that’s gonna bring the tannin
that’s gonna that’s gonna be our kind of
vinegar base but luckily here’s some I
did earlier all man you know what
we’re gonna go chilies in there as well
I like heat they’re going in make it
rain Chili’s boom all right so luckily
here’s somebody that earlier now with
mistakes and beef you want a searing hot
heat so I got my griddle pan right now
I’m gonna get that all fired up now you
don’t boil the pan you boil the steak
but luckily they’re all sitting there in
the olive oil so as soon as that hits
temperature it’s good so let’s check
we got tongs yep we got tongs now this
is my friend Woodstock Dan’s green beans
and I worked at a seafood restaurant
back in Ocean City Maryland I mean a big
cauldron of these and I would just sit
there and eat them all kind of like why
he’s so good Dan and he’s like nutmeg
nutmeg
it works on beans with onions so I’m
gonna get a bit of olive oil in this pan
and get that kind of fired up
there we go
I’m gonna move this it’s over here
that’s been launching and then I got
this bad boy and that’s it all fired up
I’m gonna put these in there so how’s
this doing it’s good
so you grab our vets takes the tastiest
part of the cow
you can hear that sizzle man oh look how
thick this one is that is thick
I got room for one more
these guys a nice hot heat
watch the hands
there we go so I got my that’s cooking I
want a super hot heat now how can you
tell when your steaks are where you want
them but then I go medium rare I want to
break down some of the little fat that’s
in there
I want to flavor that meat so grab your
thumb and your pit in your forefinger
this one right here the pointer one
touch them and then push in here that’s
that’s a kind of medium rare rare you
touch these two that’s medium you touch
these two that’s well-done rare medium
well-done so when you you got to poke
your steak you got to rub your meat you
got to touch your meat
get in there feel the meat that’s how
you can tell how it’s cooked so I got
the steaks going right in here this is
going good so I’m gonna grab my green
beans and if you want to do see how to
do this recipe just click on the green
beans right now click on these guys and
you can see the video how I cooked
Woodstock Dan’s green beans
so we’ve washed them
and now I’m gonna add some incredible
ingredients so I’ve got these onions
that I put in my firebox so basically
I’ve got a restaurant hold on am I going
to mess up your light right now Lily
okay you can hear that can you hear the
music over there that we can’t afford to
put on the video that’s some art pop up
over there so we’ve been smoking pork
shoulder pork butt American style since
yesterday at 5:00 and now we’re pulling
them fresh right now we’re doing these
burgers we’ve got a sound system over
there and that’s that’s where it’s all
happening right there I had a train of
thoughts of this conversation but I got
excited about talking about it and yeah
but anyway we’ve got the super hot heat
over there everything over live by our
table I like the taste of wood smoke on
my on my meat okay
that’s what I’m gonna go do the Bix i
got a DJ so i know what it was over
there i put these guys in the fire box
so i’m gonna slice in there
beautiful soft boozing with just loads
of flavor
look at these onions man oh my gosh how
good smell that you smell that is that
good is that good the ad is alright so
so we’re gonna slice through these guys
and they’re gonna join our green beans
in the pan
lots of onions now if you’re at home I’m
gonna be like saw taste some red onions
they got a bit more of a sweetness to
them or sweet onions but I kind of like
the 10 you get from my kind of white and
yellow onions just get some onions
Rocking
don’t be afraid to put your veg in the
in the charcoal in the Amber’s in the
coals you know cook them dirty
we got dirty onions going into the going
into the green beans and it’s so right
so then you go
and then the secret ingredient you’re
coming in with a Woodstock tan say to me
nutmeg so you grab the nutmeg
you throw it in you make it rain nutmeg
loads of it oh my gosh it’s so good
seriously it’s such a simple dish
green beans sautéed onions salt pepper
and nutmeg and all your friends like you
are the best cook in the history up
forever so we got a bit of salt get that
in there get some pepper get that in
there lots of pepper nutmeg and pepper
love each other
where’s my Tong so
you know what let’s get let’s have some
fun let’s do up let’s do a tsunami of
green beans and onions whoo
alright so how’s our state’s doing there
we go then get in there
oh nice that’s like a 3d steak right
there
all right so everything’s cooking make
sure got my onions in there which means
it’s time to spin right whilst
everybody’s cooking is I gotta kind of
entertain people as they’re looking I
gotta go DJ in a bit
I’ve yet to put food on that whilst I’m
cooking so our green beans are working
you basically blanch them for four
minutes
and then get some olive oil you get this
kind of caramelization to you rocking
these guys are good that’s a really good
heat that’s a good heat the winter
coming through smoke are losing a little
bit of heat that’s why I cook over a
live fire you’re done you guys are good
so now we’re getting close to plating up
time so let me
wipe this down because we’re gonna get
our steaks on here
so hibiscus it’s the new vinegar it’s
just got a really nice tangy vibe to it
but you think it has a bit of your base
so now what do we teach you guys you
poke remember you poke your meat that’s
getting there you won’t get that crust
so I’m actually to get a bit of that
water off hold on
I don’t want to stew my steaks I want to
create a sear i want to bark i want to
crust on the state so they gotta be nice
and hot so that’s still kind of rare
right now say you poke and it’s this
that’s what i got right there that
finger such a mistake this finger is
touching right there rare steaks these
guys are good so do I have where’s my
lovely oh there we go so we got some
plates so here’s our plates now I like
carbs I like potatoes and whenever I’m
doing a barbecue I throw extra potatoes
on the grill
even when I’m done cooking I’ll just
throw those of spuds on the grill a
covering olive oil then some rock salt
or some sea salt and then the next day
when they’re nice and cooled I’ll chop
them up with some onions and some
peppers maybe some chorizo or some bacon
and I make home fries man so I got some
lovely potatoes here
so we got all the food groups right we
got our spuds oh man
these guys are so good
we got our green beans
you guys go there
whoo
get some onions on top of that there we
go
I love this song I wish we can afford to
let you guys hear it oh my gosh I got
the best DJ’s DJ right now so what we do
it at festivals every weekend you know
last weekend was grill Stockton that we
came up with out where a big feast with
Jamie Oliver
you know we smoked meat we grilled meat
and then we we we can’t retain we have a
full DJ set up they play vinyl you know
nautical laptop we play real records
that were made a long time ago and we
throw parties man we got a cocktail bar
over there and we cater tain the masses
there we go we’re starting get that nice
sear going all right
this guy’s going good
so with steak it’s a muscle and when you
cook steaks first you want them to room
temperature you know you want to relax
that muscle don’t take the steak out of
the fridge and put it into a pan or on
your on your grill you want them to
relax
so please half an hour you know if it’s
a big cut of meat an hour then get them
hot sear it and then when they’re done
you pull them off
and you rest them you let all those
beautiful juices go back in to that meat
okay that’s a big cut right there see
yeah that’s good
that’s that’s a bit bigger than the
other one so I’m gonna let that cook a
bit longer now
so I usually let my steaks rest for half
the amount of time that I cooked them
for and that lets all those juices go
back into the steak and then this is
when I hit him with a pepper
I don’t put pepper on my steaks at the
beginning because pepper can go a CRA’s
so they’re still cooking right now so I
get some pepper on there and get some
salt rocket on there and then
now yes I haven’t rested him for as long
as I should have but we got to finish
this video so
there we go cut against the grain
like with skirt for all those guys
and they’re got lovely steak getting to
get a bit more that salt in there let
them get to know the salt
and then we have a beautiful hibiscus
bourbon honey marinated for that steak
and the cool thing about our vets the
muscles kind of go like this so the ends
are kind of on the well-done side and
then they go medium well and get towards
the middle they’re a bit more on the
rare side so you’re kind of looking
after everybody in your family so that’s
kind of in the middle a bit more rare
and then it gets with it or Jen you know
it’s medium well everybody is happy so
we’ve got steak
we’ve got spuds you can throw some sour
cream or some butter in there let’s get
a big wallop of butter to go in there
we love butter the French love butter do
you guys get in there
pop that in there boom pop it like it’s
hot pop it like a top can we afford that
line right there probably can’t can I so
ladies and gentlemen you have bourbon
hibiscus honey marinated steak the vet
skirt flank with DJ BBQs like beautiful
baked potatoes and then Woodstock Dan’s
green beans that meal you just look
after everybody everybody’s happy with
that man can I jump in and have a little
bite man am I good you sure
I’m gonna go for this I want I want that
rare a bit right there
I’m so good the Hibiscus man it works oh
man
I am NOT super stoked Desmond
people
I’m sorry I’m just taking it all in if
you haven’t subscribe to foodtube yet do
it man it’s free
I’m DJ BBQ there’s buttons everywhere
and also you can check out how to do the
potatoes
go suck rent dance green beans and
that’s one of my favorite cuts of meat
on the planet with a crazy marinade you
get to see right here thanks for
watching I’m DJ BBQ
I’m gonna go DJ my area we’ll see you
guys next time
you
you
Blackheath elbows if I take the main
stage Madness on tomorrow today I am
cooking for you a beautiful but that
steak marinated in hibiscus bourbon and
honey and I got some beautiful size man
you need the green you need the carb so
I’m gonna do Woodstock Dan’s green beans
so I got these bad boys they’re gonna go
I’m gonna blanch them for about four
minutes they’re gonna do their work
but it’s all about the bavette steak so
bavette abdominal skirt flank it’s my
favorite cut of meat on the cow and this
marinade could bring about world peace
it is unbelievable so it starts off with
some olive oil that goes in not as fast
as I was hoping it would but it’s going
in so olive oil and then let’s bring
this sweet to the olive oil big
tablespoon did someone not do the paper
on there yeah necessarily sorry guys
we’re getting there it’s all real time
it’s all honest so I’m doing I’m
actually cooking you for the masses man
and you know if you don’t take that
thing off the ketchup man people get
upset with you so a good tablespoon of
honey and then my favorite thing on the
planet bourbon
a little bit for me
whoo now marinades it’s using an olive
oil and a vinegar you know you need to
tang with the olive oil and I was trying
to do what can i marinade with that’s
not vinegar base went to a Mexican
supermarket and I found some hibiscus so
I’m gonna break it all up release all
these flavor dried hibiscus flowers if
you chew on it you got the tang that
kind of sourness that tang so that goes
in
sorry I’ll do it so you can see it that
goes in so we’ve got olive oil bourbon
honey
hibiscus already has some pepper in
there get some salt in there and then
I’ve got my lime so doing it crazy just
zest that and then dry it out man leave
it on your wood-burning stove put in the
oven and really low temperature but
we’re gonna do real time so we’re gonna
get the lemon zest in there whole lemon
I’m going I’m actually going southpaw
way easier I’m right-handed
all right so get the lemon there’s lime
in there
now we got any Chili’s in here it’s got
a chili Francesca cuz I wouldn’t mind
though they’re not there I know I didn’t
ask for him but you know I’m gonna do
this recipe I actually got some chili
flakes and stuff so I wouldn’t mind
putting some chilies in there and then
there’s my zest so my tuba vets
beautiful abdominal muscles look at that
see when you cook them you want to cut
them against that grain and that’s how
you start things rockin so these go in
and then you massage your me it’s all
about massaging your meat now I can see
everybody saying DJ BBQs got rings yeah
I know and they’re coming off because
I’m done touching raw meat there we go
rings off
everybody kind of naysay me on the rings
they are done now
here’s the steaks marinating we’re gonna
put them in the fridge overnight the
Hibiscus that’s gonna bring the tannin
that’s gonna that’s gonna be our kind of
vinegar base but luckily here’s some I
did earlier all man you know what
we’re gonna go chilies in there as well
I like heat they’re going in make it
rain Chili’s boom all right so luckily
here’s somebody that earlier now with
mistakes and beef you want a searing hot
heat so I got my griddle pan right now
I’m gonna get that all fired up now you
don’t boil the pan you boil the steak
but luckily they’re all sitting there in
the olive oil so as soon as that hits
temperature it’s good so let’s check
we got tongs yep we got tongs now this
is my friend Woodstock Dan’s green beans
and I worked at a seafood restaurant
back in Ocean City Maryland I mean a big
cauldron of these and I would just sit
there and eat them all kind of like why
he’s so good Dan and he’s like nutmeg
nutmeg
it works on beans with onions so I’m
gonna get a bit of olive oil in this pan
and get that kind of fired up
there we go
I’m gonna move this it’s over here
that’s been launching and then I got
this bad boy and that’s it all fired up
I’m gonna put these in there so how’s
this doing it’s good
so you grab our vets takes the tastiest
part of the cow
you can hear that sizzle man oh look how
thick this one is that is thick
I got room for one more
these guys a nice hot heat
watch the hands
there we go so I got my that’s cooking I
want a super hot heat now how can you
tell when your steaks are where you want
them but then I go medium rare I want to
break down some of the little fat that’s
in there
I want to flavor that meat so grab your
thumb and your pit in your forefinger
this one right here the pointer one
touch them and then push in here that’s
that’s a kind of medium rare rare you
touch these two that’s medium you touch
these two that’s well-done rare medium
well-done so when you you got to poke
your steak you got to rub your meat you
got to touch your meat
get in there feel the meat that’s how
you can tell how it’s cooked so I got
the steaks going right in here this is
going good so I’m gonna grab my green
beans and if you want to do see how to
do this recipe just click on the green
beans right now click on these guys and
you can see the video how I cooked
Woodstock Dan’s green beans
so we’ve washed them
and now I’m gonna add some incredible
ingredients so I’ve got these onions
that I put in my firebox so basically
I’ve got a restaurant hold on am I going
to mess up your light right now Lily
okay you can hear that can you hear the
music over there that we can’t afford to
put on the video that’s some art pop up
over there so we’ve been smoking pork
shoulder pork butt American style since
yesterday at 5:00 and now we’re pulling
them fresh right now we’re doing these
burgers we’ve got a sound system over
there and that’s that’s where it’s all
happening right there I had a train of
thoughts of this conversation but I got
excited about talking about it and yeah
but anyway we’ve got the super hot heat
over there everything over live by our
table I like the taste of wood smoke on
my on my meat okay
that’s what I’m gonna go do the Bix i
got a DJ so i know what it was over
there i put these guys in the fire box
so i’m gonna slice in there
beautiful soft boozing with just loads
of flavor
look at these onions man oh my gosh how
good smell that you smell that is that
good is that good the ad is alright so
so we’re gonna slice through these guys
and they’re gonna join our green beans
in the pan
lots of onions now if you’re at home I’m
gonna be like saw taste some red onions
they got a bit more of a sweetness to
them or sweet onions but I kind of like
the 10 you get from my kind of white and
yellow onions just get some onions
Rocking
don’t be afraid to put your veg in the
in the charcoal in the Amber’s in the
coals you know cook them dirty
we got dirty onions going into the going
into the green beans and it’s so right
so then you go
and then the secret ingredient you’re
coming in with a Woodstock tan say to me
nutmeg so you grab the nutmeg
you throw it in you make it rain nutmeg
loads of it oh my gosh it’s so good
seriously it’s such a simple dish
green beans sautéed onions salt pepper
and nutmeg and all your friends like you
are the best cook in the history up
forever so we got a bit of salt get that
in there get some pepper get that in
there lots of pepper nutmeg and pepper
love each other
where’s my Tong so
you know what let’s get let’s have some
fun let’s do up let’s do a tsunami of
green beans and onions whoo
alright so how’s our state’s doing there
we go then get in there
oh nice that’s like a 3d steak right
there
all right so everything’s cooking make
sure got my onions in there which means
it’s time to spin right whilst
everybody’s cooking is I gotta kind of
entertain people as they’re looking I
gotta go DJ in a bit
I’ve yet to put food on that whilst I’m
cooking so our green beans are working
you basically blanch them for four
minutes
and then get some olive oil you get this
kind of caramelization to you rocking
these guys are good that’s a really good
heat that’s a good heat the winter
coming through smoke are losing a little
bit of heat that’s why I cook over a
live fire you’re done you guys are good
so now we’re getting close to plating up
time so let me
wipe this down because we’re gonna get
our steaks on here
so hibiscus it’s the new vinegar it’s
just got a really nice tangy vibe to it
but you think it has a bit of your base
so now what do we teach you guys you
poke remember you poke your meat that’s
getting there you won’t get that crust
so I’m actually to get a bit of that
water off hold on
I don’t want to stew my steaks I want to
create a sear i want to bark i want to
crust on the state so they gotta be nice
and hot so that’s still kind of rare
right now say you poke and it’s this
that’s what i got right there that
finger such a mistake this finger is
touching right there rare steaks these
guys are good so do I have where’s my
lovely oh there we go so we got some
plates so here’s our plates now I like
carbs I like potatoes and whenever I’m
doing a barbecue I throw extra potatoes
on the grill
even when I’m done cooking I’ll just
throw those of spuds on the grill a
covering olive oil then some rock salt
or some sea salt and then the next day
when they’re nice and cooled I’ll chop
them up with some onions and some
peppers maybe some chorizo or some bacon
and I make home fries man so I got some
lovely potatoes here
so we got all the food groups right we
got our spuds oh man
these guys are so good
we got our green beans
you guys go there
whoo
get some onions on top of that there we
go
I love this song I wish we can afford to
let you guys hear it oh my gosh I got
the best DJ’s DJ right now so what we do
it at festivals every weekend you know
last weekend was grill Stockton that we
came up with out where a big feast with
Jamie Oliver
you know we smoked meat we grilled meat
and then we we we can’t retain we have a
full DJ set up they play vinyl you know
nautical laptop we play real records
that were made a long time ago and we
throw parties man we got a cocktail bar
over there and we cater tain the masses
there we go we’re starting get that nice
sear going all right
this guy’s going good
so with steak it’s a muscle and when you
cook steaks first you want them to room
temperature you know you want to relax
that muscle don’t take the steak out of
the fridge and put it into a pan or on
your on your grill you want them to
relax
so please half an hour you know if it’s
a big cut of meat an hour then get them
hot sear it and then when they’re done
you pull them off
and you rest them you let all those
beautiful juices go back in to that meat
okay that’s a big cut right there see
yeah that’s good
that’s that’s a bit bigger than the
other one so I’m gonna let that cook a
bit longer now
so I usually let my steaks rest for half
the amount of time that I cooked them
for and that lets all those juices go
back into the steak and then this is
when I hit him with a pepper
I don’t put pepper on my steaks at the
beginning because pepper can go a CRA’s
so they’re still cooking right now so I
get some pepper on there and get some
salt rocket on there and then
now yes I haven’t rested him for as long
as I should have but we got to finish
this video so
there we go cut against the grain
like with skirt for all those guys
and they’re got lovely steak getting to
get a bit more that salt in there let
them get to know the salt
and then we have a beautiful hibiscus
bourbon honey marinated for that steak
and the cool thing about our vets the
muscles kind of go like this so the ends
are kind of on the well-done side and
then they go medium well and get towards
the middle they’re a bit more on the
rare side so you’re kind of looking
after everybody in your family so that’s
kind of in the middle a bit more rare
and then it gets with it or Jen you know
it’s medium well everybody is happy so
we’ve got steak
we’ve got spuds you can throw some sour
cream or some butter in there let’s get
a big wallop of butter to go in there
we love butter the French love butter do
you guys get in there
pop that in there boom pop it like it’s
hot pop it like a top can we afford that
line right there probably can’t can I so
ladies and gentlemen you have bourbon
hibiscus honey marinated steak the vet
skirt flank with DJ BBQs like beautiful
baked potatoes and then Woodstock Dan’s
green beans that meal you just look
after everybody everybody’s happy with
that man can I jump in and have a little
bite man am I good you sure
I’m gonna go for this I want I want that
rare a bit right there
I’m so good the Hibiscus man it works oh
man
I am NOT super stoked Desmond
people
I’m sorry I’m just taking it all in if
you haven’t subscribe to foodtube yet do
it man it’s free
I’m DJ BBQ there’s buttons everywhere
and also you can check out how to do the
potatoes
go suck rent dance green beans and
that’s one of my favorite cuts of meat
on the planet with a crazy marinade you
get to see right here thanks for
watching I’m DJ BBQ
I’m gonna go DJ my area we’ll see you
guys next time
you
you
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