hello I’m said I’m the head chef
kamat I’m nipa chair barbacoa and we’re
going to show you today how to dream
pooch and cook yes
and so today we’ve got a for Burpee and
it’s a really nice eh one which we’ve
selected so we’ve got and obviously a
nice aged crust on it we’ve got nice
marbling there inside which we can see
which is going to help you a really good
flavor today I’m going to be showing you
how to just prep this down to get it
ready to put in the oven okay so I’ve
nearly got these rib bones clean now so
I’ve done this is a lovely job done yeah
just scrape in there and make sure you
get everything off and then you get this
skin underneath I hope you just start up
start to pull the meat back putting it
down the rib bones nicely just so you’re
coming in line at the bottom of the for
the top of the rib eye uh-huh then we’re
just going to cut across here taking off
order this product you don’t really need
it just helps get a knife bones a really
nice presentation so this we get trimmed
up there might be only a couple of
ounces of meat in that I’m not but
either way it’s still something we
wanted amazing flavor as well yeah yeah
it’s really big source of flavor I can
be used pincer very good sausages it can
be used for also as you can just to
really pump it for a really good beefy
flavor okay I’m going to show you now
how to do a basting and a hair brush
I want to talk about seasoning what
we’re going to use for this beautiful
meat what Matt is prepping for us so the
first we’re going to need is a hot pot
after that we’re going to take nice
chunk of butter turn in mmm you can hurt
that so so nice very crushed garlic it’s
going in as well and we’re going to take
a little bit
rosemarie point in three time I’ll use
sage
it’s really important you twisted a lip
all your hips when it’s going in so all
the essence and they also go out to that
liberal so this one is done now I’m
going to show you how to do the
hairbrush for that we’re going to need
good spoon which is three where we can
ask to Matt or your butcher frame and
then we’re going to use sage rosemary
and thyme with the spoon put it in just
put your stream and roll it really tight
this is the second product where we’re
going to use to develop flavor it omits
hair brush done based done so Matt how’s
it going it’s going to be say at the
moment I’ve got the fat off the top flat
forward I’ve just trimmed it down a
little bit yeah good job with double
yeah just then taking this you could use
a frying pan to do this any sort of flat
heavy object just banging it really
tapping it out nope I’m used to rolling
penis world yeah you use a rolling pin
for this what we’re aiming to get is
just this nice flat piece even the whole
way across then I’m going to take the
knife just trim it off just so straight
just presentation really and then get on
the other side it’s going to lie on the
top here just tuck it up nicely episodes
rib bones fold it down over the back
that’s it really so next step what we’ve
got to do is just tie this on so grab
for a butcher string go and pester your
local butcher grab one off of them
chuck it in a bowl just stops it rolling
right where you trying to tie it nice
sturdy not on there going to go is just
two strings in between each rib boat
okay so here we have the finished
product dorchester rib so it’s the
french strimmer by as you can see and
this nice black edge trim look have this
really nice marbled meat absolutely
brilliant work in say so let’s go it up
oh no I’m looking I think you’re a match
so we’re going to do now is first of all
I want to whit my hands a little bit
this is going to ask moist to your meat
very wet just water all around after
that we have my spices for which pot
already my soul and given a tawny SAP is
too much so what we’re doing yeah that’s
a lot is yeah you’re gonna rub it really
really aggressive because some neighbors
day this is going to go out one web
pasting up okay yeah yeah so really
really aggressive some people is going
to sear it before you can see if you
want your meat before but I want to show
you a trick if you don’t want to make
too much mess in your home you can blast
it up
so after finish to season all really
really really aggressive this must help
give the paper really nice clear as well
you need to penetrate and add flavor and
develop the flavor in the meat so it’s
really important you do it before if you
do it after what it’s going to happen is
all the flow is going to be out but it’s
not going to be inside in a piece of
meat like this as well you know what
text I’m this sometimes really really
complicated to penetrate flavor yeah so
you can see all beautiful season this
we’re going to put it on the tray ready
to go in the oven then we’re going to do
is it’s really important we have the
oven really really hot too blaster up so
you’re looking in oven in 220 to 200
Celsius yeah then you’re going to put
your meat for 20 minutes to half an hour
maximum after that what we’re going to
do is we’re going to drop the
temperature to 200 1760 average and
you’re going to cook for each half as
kilos meet for rare 10 minutes for
medium rare to medium you’re going to
cook it for 20 minutes and for a
well-done you’re looking in half an hour
all that much so we’re going to carp
look at this
Oh
this looks amazing it’s already only
need to do is dust you hoard radish
trimmings we are ready to go up
everybody would be happy for that
like I think everybody is going to be
really happy with this or you think I
look at this Jesus is coming off bad
you
kamat I’m nipa chair barbacoa and we’re
going to show you today how to dream
pooch and cook yes
and so today we’ve got a for Burpee and
it’s a really nice eh one which we’ve
selected so we’ve got and obviously a
nice aged crust on it we’ve got nice
marbling there inside which we can see
which is going to help you a really good
flavor today I’m going to be showing you
how to just prep this down to get it
ready to put in the oven okay so I’ve
nearly got these rib bones clean now so
I’ve done this is a lovely job done yeah
just scrape in there and make sure you
get everything off and then you get this
skin underneath I hope you just start up
start to pull the meat back putting it
down the rib bones nicely just so you’re
coming in line at the bottom of the for
the top of the rib eye uh-huh then we’re
just going to cut across here taking off
order this product you don’t really need
it just helps get a knife bones a really
nice presentation so this we get trimmed
up there might be only a couple of
ounces of meat in that I’m not but
either way it’s still something we
wanted amazing flavor as well yeah yeah
it’s really big source of flavor I can
be used pincer very good sausages it can
be used for also as you can just to
really pump it for a really good beefy
flavor okay I’m going to show you now
how to do a basting and a hair brush
I want to talk about seasoning what
we’re going to use for this beautiful
meat what Matt is prepping for us so the
first we’re going to need is a hot pot
after that we’re going to take nice
chunk of butter turn in mmm you can hurt
that so so nice very crushed garlic it’s
going in as well and we’re going to take
a little bit
rosemarie point in three time I’ll use
sage
it’s really important you twisted a lip
all your hips when it’s going in so all
the essence and they also go out to that
liberal so this one is done now I’m
going to show you how to do the
hairbrush for that we’re going to need
good spoon which is three where we can
ask to Matt or your butcher frame and
then we’re going to use sage rosemary
and thyme with the spoon put it in just
put your stream and roll it really tight
this is the second product where we’re
going to use to develop flavor it omits
hair brush done based done so Matt how’s
it going it’s going to be say at the
moment I’ve got the fat off the top flat
forward I’ve just trimmed it down a
little bit yeah good job with double
yeah just then taking this you could use
a frying pan to do this any sort of flat
heavy object just banging it really
tapping it out nope I’m used to rolling
penis world yeah you use a rolling pin
for this what we’re aiming to get is
just this nice flat piece even the whole
way across then I’m going to take the
knife just trim it off just so straight
just presentation really and then get on
the other side it’s going to lie on the
top here just tuck it up nicely episodes
rib bones fold it down over the back
that’s it really so next step what we’ve
got to do is just tie this on so grab
for a butcher string go and pester your
local butcher grab one off of them
chuck it in a bowl just stops it rolling
right where you trying to tie it nice
sturdy not on there going to go is just
two strings in between each rib boat
okay so here we have the finished
product dorchester rib so it’s the
french strimmer by as you can see and
this nice black edge trim look have this
really nice marbled meat absolutely
brilliant work in say so let’s go it up
oh no I’m looking I think you’re a match
so we’re going to do now is first of all
I want to whit my hands a little bit
this is going to ask moist to your meat
very wet just water all around after
that we have my spices for which pot
already my soul and given a tawny SAP is
too much so what we’re doing yeah that’s
a lot is yeah you’re gonna rub it really
really aggressive because some neighbors
day this is going to go out one web
pasting up okay yeah yeah so really
really aggressive some people is going
to sear it before you can see if you
want your meat before but I want to show
you a trick if you don’t want to make
too much mess in your home you can blast
it up
so after finish to season all really
really really aggressive this must help
give the paper really nice clear as well
you need to penetrate and add flavor and
develop the flavor in the meat so it’s
really important you do it before if you
do it after what it’s going to happen is
all the flow is going to be out but it’s
not going to be inside in a piece of
meat like this as well you know what
text I’m this sometimes really really
complicated to penetrate flavor yeah so
you can see all beautiful season this
we’re going to put it on the tray ready
to go in the oven then we’re going to do
is it’s really important we have the
oven really really hot too blaster up so
you’re looking in oven in 220 to 200
Celsius yeah then you’re going to put
your meat for 20 minutes to half an hour
maximum after that what we’re going to
do is we’re going to drop the
temperature to 200 1760 average and
you’re going to cook for each half as
kilos meet for rare 10 minutes for
medium rare to medium you’re going to
cook it for 20 minutes and for a
well-done you’re looking in half an hour
all that much so we’re going to carp
look at this
Oh
this looks amazing it’s already only
need to do is dust you hoard radish
trimmings we are ready to go up
everybody would be happy for that
like I think everybody is going to be
really happy with this or you think I
look at this Jesus is coming off bad
you
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