hey guys Christian’s leaving tenir aka
DJ BBQ and we are at cow st. Katharine
Docks London to celebrate an amazing
burger for cows burger I’ve chosen two
cuts of meat which I think make the
media’s tastiest Pattie when you get
those suckers all ground up and blended
together so what are we going for first
I’m going with Chuck 50% of our
countable patty will be chuck mean it’s
one of my favorite cuts it’s hard
working muscle it’s from the shoulder
and it’s got lovely bits of marbling and
there’s that lovely bit of fat remember
fat is flavor so 50% chuck next up is
flank one of my favorite steaks and
we’re gonna go 20% into the patty with
this goodness love the flank 20% and
then talk about flavor risk it 20% of
our patty we made from brisket was the
brisket – okay the cow was the cow a
all-day the cow grazes right and this
muscle sits right in here it’s the
breast muscle and it’s tough and it’s
been working it is but with all that
work and supporting 50 to 60% of the
cows weight that thing is just chuck
full of flavor and that’s why it’s going
into our padding so what’s the rest is
where we supercharged our burger we got
some aged beef fat
and then bone marrow yep bone marrow
this will bring texture flavor it is
kind of umami vibe as it works its way
with all these beautiful cuts of meat
and the aged beef fat now I’m excited
for you guys
now cow are all about the authentic
South American flavors so I could be
going and making a burger without adding
some awesome chimichurri sauce that kind
of fresh tangy just moorish flavor to go
with this perfect patty cow South
America DJ BBQ insane cuts of meat cows
exec chef James is gonna get to it
making the best chimichurri in the
history of forever it’s their classic
chimichurri with my smooth garlic get to
it bro we love olive oil parsley oregano
garlic shallots chili flakes in that
smoke called Oh lemon juice red wine
vinegar ahh all those flavors all that
beauty all that Tang on top of our
perfect patty when we’ve got our Patty
and our chimichurri it’s time to grill
with the ingredients this good you’ve
really got to show them some respect so
I’ve got my coals all fired up giving an
even heat so I can sear this bad boy on
the outside locking in all that juicy
beefy flavor by keeping it moist on the
inside so it just melts in your mouth so
we’re gonna sear it in we’re gonna sear
it we’re gonna see you it up as Bob
Marley meant to say
sorry hi how are you good little bit of
HP fat for more flavor it’s cheese time
man
when my favorite cheese is Monterey Jack
sharp creamy and it melts perfectly on a
burger by a little bits of cheese it was
good knowing you oh I’m gonna toast
these bad boys are you kidding me
toasting is important so that the juices
from the burger and the sauce can soak
into the bread without making that bun
fall apart plus the brioche give that
bit of sweetness to go with the
beefiness of the burger and the Tang
enos of the chimichurri Oh made Mayo we
don’t mess around here at cow it’s the
countable burger she deserved homemade
Mayo and the gorgeous chimichurri with
that smoke skull to top it all off and
it’s like a piece de resistance
I want this dripping down my hands my
arms and there we have it
the countable burger can I eat now
oh my god oh wow
the pad is insane the cheese is great
but that chimichurri it’s just the tang
unis to go with that G penis of the
burger it’s the perfect complement
just a bit Paige oh we win I’m all over
this countable thing a festival for
friendship and share don’t forget one
pound from that burger goes to actually
against hunger help feed malnourished
children in over 40 countries and while
you’re enjoying your burger take a photo
and tag cow acts against hunger and me
DJ BBQ and let us know how you like it
or check out the cow website for the
recipe if you want to try it at home too
I’m DJ BBQ you’ve been also we’ll see
you again soon
DJ BBQ and we are at cow st. Katharine
Docks London to celebrate an amazing
burger for cows burger I’ve chosen two
cuts of meat which I think make the
media’s tastiest Pattie when you get
those suckers all ground up and blended
together so what are we going for first
I’m going with Chuck 50% of our
countable patty will be chuck mean it’s
one of my favorite cuts it’s hard
working muscle it’s from the shoulder
and it’s got lovely bits of marbling and
there’s that lovely bit of fat remember
fat is flavor so 50% chuck next up is
flank one of my favorite steaks and
we’re gonna go 20% into the patty with
this goodness love the flank 20% and
then talk about flavor risk it 20% of
our patty we made from brisket was the
brisket – okay the cow was the cow a
all-day the cow grazes right and this
muscle sits right in here it’s the
breast muscle and it’s tough and it’s
been working it is but with all that
work and supporting 50 to 60% of the
cows weight that thing is just chuck
full of flavor and that’s why it’s going
into our padding so what’s the rest is
where we supercharged our burger we got
some aged beef fat
and then bone marrow yep bone marrow
this will bring texture flavor it is
kind of umami vibe as it works its way
with all these beautiful cuts of meat
and the aged beef fat now I’m excited
for you guys
now cow are all about the authentic
South American flavors so I could be
going and making a burger without adding
some awesome chimichurri sauce that kind
of fresh tangy just moorish flavor to go
with this perfect patty cow South
America DJ BBQ insane cuts of meat cows
exec chef James is gonna get to it
making the best chimichurri in the
history of forever it’s their classic
chimichurri with my smooth garlic get to
it bro we love olive oil parsley oregano
garlic shallots chili flakes in that
smoke called Oh lemon juice red wine
vinegar ahh all those flavors all that
beauty all that Tang on top of our
perfect patty when we’ve got our Patty
and our chimichurri it’s time to grill
with the ingredients this good you’ve
really got to show them some respect so
I’ve got my coals all fired up giving an
even heat so I can sear this bad boy on
the outside locking in all that juicy
beefy flavor by keeping it moist on the
inside so it just melts in your mouth so
we’re gonna sear it in we’re gonna sear
it we’re gonna see you it up as Bob
Marley meant to say
sorry hi how are you good little bit of
HP fat for more flavor it’s cheese time
man
when my favorite cheese is Monterey Jack
sharp creamy and it melts perfectly on a
burger by a little bits of cheese it was
good knowing you oh I’m gonna toast
these bad boys are you kidding me
toasting is important so that the juices
from the burger and the sauce can soak
into the bread without making that bun
fall apart plus the brioche give that
bit of sweetness to go with the
beefiness of the burger and the Tang
enos of the chimichurri Oh made Mayo we
don’t mess around here at cow it’s the
countable burger she deserved homemade
Mayo and the gorgeous chimichurri with
that smoke skull to top it all off and
it’s like a piece de resistance
I want this dripping down my hands my
arms and there we have it
the countable burger can I eat now
oh my god oh wow
the pad is insane the cheese is great
but that chimichurri it’s just the tang
unis to go with that G penis of the
burger it’s the perfect complement
just a bit Paige oh we win I’m all over
this countable thing a festival for
friendship and share don’t forget one
pound from that burger goes to actually
against hunger help feed malnourished
children in over 40 countries and while
you’re enjoying your burger take a photo
and tag cow acts against hunger and me
DJ BBQ and let us know how you like it
or check out the cow website for the
recipe if you want to try it at home too
I’m DJ BBQ you’ve been also we’ll see
you again soon
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