What up guys it is DJ BBQ here at a blacksmiths, a forge, Blenheim forge in Peckham London
I’ve come here to experiment with heat and meat we’re gonna be cooking at high intensities
and see what happens the forge can rock some crazy temperatures it can get up to 2000 degrees
centigrade I’m gonna do an extreme burger amazing meat fat flavours I’m gonna grill
some pineapple and onion and do like a salsa a relish I’ve chosen three different cuts
of beef I’m gonna test these burger patties against each one another and also against
the heat over here we’ve got chuck now chuck is the classic meat used for burgers and it’s
got all that lovely fat, you see all that marbling, and then you’ve got brazing steak
from the shoulder cut y’know towards the chuck but a lot leaner but I’ve got some cal fat
kind of fat lacing or fat netting to kind of help that along I’m gonna encase the burger
with this kinda webbing right here and that’s really important because fat is flavour but
it’s also gonna act as a buffer, as a protector on the super high heat we’ve got short rib
a great meat for burgers again nice fat content y’know not as much as the chuck depends on
where you get it but you’ve also got it near the bone and that meat is always sweetest
when it’s close to the bone don’t forget the bone marrow man I’m adding in 10% bone marrow
into my burgers for flavour and texture start to work it all the way through, now we’re
gonna make some patties and I kinda like that imperfect burger, you can do like a smash
one where you roll it up in a ball and you get nice little cracks in the burger like
flavour canyon now I’m gonna grab some of this braising steak so what is gonna win man
tell me below will it be the chuck the braising steak or will it be the short rib I wanna
hear from you guys so I’ve made my burger balls but that brazing steak it needs a little
fighting chance so I’m gonna grab some of this cal fat to wrap around that’s gonna cook
in and provide more flavour so I’ve got them on the plate let’s take them to the forge
and get it heated up man let’s cook these bad boys alright let’s fire up the forge Jon
heats up the forge so that’ll turn these dense steel bars super hot and provide a surface
to cook on whilst that steal is getting to the right temperature I’m gonna cook up my
tasty bacon and pineapple salsa on top of the forge, my salsa contains onions back bacon
pineapple rings and peppers oh my gosh how good does that look so we got our topping
ready let’s get the bars out and start cooking gosh I don’t even think the meat’s gonna wanna
be on this I’m gonna put it on there this is gonna go *PH-ITCHOO* here’s the chuck,
get a bit of salt on it, pepper, pepper can burn so just a tiny bit you guys ready?
I’m just gonna throw it down and I’m gonna flatten it that is working man, it’s already
getting a bark on it man it’s that hot we just put it down, it’s too hot the first burger
the chuck one didn’t work I pressed it, so now I’m gonna have it pre-pressed and I’m
gonna try and lay it on there it’s cooled down a little bit not as crazy stupidly hot
this is the short rib ok now it doesn’t need much time so I gotta watch it look already
a crust but I need it to cook a bit further down I just think it’s too hot it’s just not
cooked in the middle guys we need the grill watch your hands that’s hot there we go let’s
get the cal fat one rocking the grill lifts the burgers off the super hot heat hopefully
allowing a more even cook on my burgers there we go now it’s working now we want that cal
fat to kind of break down so I’m gonna toast some buns then we’re gonna give it one more
shot straight onto the metal bars ok so our burgers are done the buns are toasted that
short rib on there grab that cal fat one look at that it’s perfectly toasted oh my gosh
these look beautiful, pepper on at the end, some salt, then we’re gonna add that homemade
bacon salsa, we’ve done two really tasty burgers we’ve still got more mince we’ve got steaks
so we’ve taken off the grill, the metal bars have cooled down, we’re gonna go back to the
drawing board and try to cook a burger straight on metal bars cooked in the forge for those
that commented that it wasn’t gonna work you were right let’s grab one of the chuck ones
smash it salt on there lay another one kind of gently on there let’s get this cal fat
guy rocking I think this is a bit more achievable to do stuff here, now we’ve got a good little
crust happening, I think we’ve nailed it and there’s our burgers man, short rib, the
chuck, and the cal kind of encased brazing steak all chopped up it took a couple of trys
but we got there man, food experimentation man, I want to hear what you guys are trying
out there comment bellow, Blenheim forge man get over here and eat your burgers man cooked
on your metal that you cooked in your forge so Jon I think you wanted to go for that cal
fat one that’s the brazing steak and there’s the short rib for Rich and James, the chuck,
alright?
Thumbs up?
Oh baby, that’s what I wanted to hear that was quite sexual right there Jon dude that
is, it’s cooked man that’s perfect man show them right there look at that medium on the
inside man I want a little bit of pink with my burgers that’s good meat we got there man
well that’s it man the burgers worked if you wanna see me make a cleaver with these guys
man check that video out on my channel subscribe to Food Tube it’s free to do so we’ll see
you guys next time!
Enjoy the burgers boys.
I’ve come here to experiment with heat and meat we’re gonna be cooking at high intensities
and see what happens the forge can rock some crazy temperatures it can get up to 2000 degrees
centigrade I’m gonna do an extreme burger amazing meat fat flavours I’m gonna grill
some pineapple and onion and do like a salsa a relish I’ve chosen three different cuts
of beef I’m gonna test these burger patties against each one another and also against
the heat over here we’ve got chuck now chuck is the classic meat used for burgers and it’s
got all that lovely fat, you see all that marbling, and then you’ve got brazing steak
from the shoulder cut y’know towards the chuck but a lot leaner but I’ve got some cal fat
kind of fat lacing or fat netting to kind of help that along I’m gonna encase the burger
with this kinda webbing right here and that’s really important because fat is flavour but
it’s also gonna act as a buffer, as a protector on the super high heat we’ve got short rib
a great meat for burgers again nice fat content y’know not as much as the chuck depends on
where you get it but you’ve also got it near the bone and that meat is always sweetest
when it’s close to the bone don’t forget the bone marrow man I’m adding in 10% bone marrow
into my burgers for flavour and texture start to work it all the way through, now we’re
gonna make some patties and I kinda like that imperfect burger, you can do like a smash
one where you roll it up in a ball and you get nice little cracks in the burger like
flavour canyon now I’m gonna grab some of this braising steak so what is gonna win man
tell me below will it be the chuck the braising steak or will it be the short rib I wanna
hear from you guys so I’ve made my burger balls but that brazing steak it needs a little
fighting chance so I’m gonna grab some of this cal fat to wrap around that’s gonna cook
in and provide more flavour so I’ve got them on the plate let’s take them to the forge
and get it heated up man let’s cook these bad boys alright let’s fire up the forge Jon
heats up the forge so that’ll turn these dense steel bars super hot and provide a surface
to cook on whilst that steal is getting to the right temperature I’m gonna cook up my
tasty bacon and pineapple salsa on top of the forge, my salsa contains onions back bacon
pineapple rings and peppers oh my gosh how good does that look so we got our topping
ready let’s get the bars out and start cooking gosh I don’t even think the meat’s gonna wanna
be on this I’m gonna put it on there this is gonna go *PH-ITCHOO* here’s the chuck,
get a bit of salt on it, pepper, pepper can burn so just a tiny bit you guys ready?
I’m just gonna throw it down and I’m gonna flatten it that is working man, it’s already
getting a bark on it man it’s that hot we just put it down, it’s too hot the first burger
the chuck one didn’t work I pressed it, so now I’m gonna have it pre-pressed and I’m
gonna try and lay it on there it’s cooled down a little bit not as crazy stupidly hot
this is the short rib ok now it doesn’t need much time so I gotta watch it look already
a crust but I need it to cook a bit further down I just think it’s too hot it’s just not
cooked in the middle guys we need the grill watch your hands that’s hot there we go let’s
get the cal fat one rocking the grill lifts the burgers off the super hot heat hopefully
allowing a more even cook on my burgers there we go now it’s working now we want that cal
fat to kind of break down so I’m gonna toast some buns then we’re gonna give it one more
shot straight onto the metal bars ok so our burgers are done the buns are toasted that
short rib on there grab that cal fat one look at that it’s perfectly toasted oh my gosh
these look beautiful, pepper on at the end, some salt, then we’re gonna add that homemade
bacon salsa, we’ve done two really tasty burgers we’ve still got more mince we’ve got steaks
so we’ve taken off the grill, the metal bars have cooled down, we’re gonna go back to the
drawing board and try to cook a burger straight on metal bars cooked in the forge for those
that commented that it wasn’t gonna work you were right let’s grab one of the chuck ones
smash it salt on there lay another one kind of gently on there let’s get this cal fat
guy rocking I think this is a bit more achievable to do stuff here, now we’ve got a good little
crust happening, I think we’ve nailed it and there’s our burgers man, short rib, the
chuck, and the cal kind of encased brazing steak all chopped up it took a couple of trys
but we got there man, food experimentation man, I want to hear what you guys are trying
out there comment bellow, Blenheim forge man get over here and eat your burgers man cooked
on your metal that you cooked in your forge so Jon I think you wanted to go for that cal
fat one that’s the brazing steak and there’s the short rib for Rich and James, the chuck,
alright?
Thumbs up?
Oh baby, that’s what I wanted to hear that was quite sexual right there Jon dude that
is, it’s cooked man that’s perfect man show them right there look at that medium on the
inside man I want a little bit of pink with my burgers that’s good meat we got there man
well that’s it man the burgers worked if you wanna see me make a cleaver with these guys
man check that video out on my channel subscribe to Food Tube it’s free to do so we’ll see
you guys next time!
Enjoy the burgers boys.
Please follow and like us: