[6:46] clipped.
[6:51] Ladies and gentlemen, good evening and
[6:54] welcome to the Babish live cooking grill
[6:58] experience live.
[7:01] Brought to you by the Botanist. We're
[7:02] here in rainy New York City. It is my
[7:05] pride and privilege to introduce to you
[7:09] Upstate New York's favorite son,
[7:12] Andrew Rea.
[7:15] Oh, wow. Thank you. Woo! Wow.
[7:19] What an introduction. That was so nice.
[7:21] Thank you so much whoever
[7:23] read that. Uh hey guys, how you doing?
[7:26] Nice to see you. This is my camera here,
[7:27] I'm being told. So, this is how I'm
[7:29] going to address you at home. My name is
[7:32] Andrew Rea. You might know me as Binging
[7:34] with Babish, which is a confusing
[7:36] name for a person to have, but that's
[7:39] how you probably know me. And uh I want
[7:41] to thank you guys so much for coming out
[7:43] to this first unofficial Friday of
[7:46] summer grilling live stream brought to
[7:48] you by the Botanist Islay Dry Gin.
[7:50] Islay Dry Gin, right? That's the one.
[7:53] Okay, yeah. So, this stream is brought
[7:55] to you by the Botanist. They've been an
[7:57] amazing partner over the years, and
[7:59] we're really excited to be working with
[8:00] them to bring you both some fun grilling
[8:03] tips and some fun delicious cocktails.
[8:07] I'm acting like I'm reading a script,
[8:08] I'm not. There is a script that I can
[8:10] read if you uh So, we are here talking
[8:12] about grilling tips today. Primarily, we
[8:14] are talking about uh just, you know,
[8:16] grilling kebabs. I don't know why we
[8:18] called it grilling tips. I'm going to
[8:19] try to give you as many tips as I can.
[8:21] Uh but, mostly we're talking kebabs.
[8:23] Kebab tips, if you will.
[8:26] So, thank you again so much to the
[8:28] Botanist uh for uh sponsoring this this
[8:31] live stream. We're going to kick things
[8:32] off by making a Botanist and Tonic, a
[8:35] grilled raspberry Botanist and Tonic. Uh
[8:39] am I hitting everything or should we
[8:40] move on to making the cocktail? Am I the
[8:42] only one with the document open?
[8:45] Yes, I am. If you don't have a bottle of
[8:48] the Botanist yet, you can order on
[8:50] Drizly. Drizly is an app where you can
[8:53] only order the Botanist. That's the only
[8:55] thing that they sell. Uh and I'm
[8:56] kidding. Drizly is a is an app where you
[8:58] can get your favorite different kinds of
[9:00] alcohols within 1 hour, generally.
[9:03] Uh I'm not going to make that guarantee,
[9:05] no, sir. Uh and if you tell them Babish
[9:08] sent you by using code Botanist Babish,
[9:10] you get five bucks off if you're a new
[9:11] user.
[9:12] Uh
[9:13] little little life hack there. Just uh
[9:15] just make a new email. Just make a
[9:16] different email. I'm kidding, don't do
[9:17] that. Jeez, I'm probably going to get in
[9:19] trouble for that. The FCC.
[9:21] I almost said FAA, which would have been
[9:23] even more confusing. Um
[9:25] so, uh before I make this cocktail here,
[9:28] should we field a couple questions? We
[9:29] got any super chats or anybody
[9:31] standing out? Any Rochestarians? Any
[9:34] people yelling out 585? Go Bills.
[9:38] Lot of kosher salt. Lot of kosher salt,
[9:40] folks.
[9:41] We got the kosher salt right here, don't
[9:43] worry. Don't worry. No, don't worry
[9:45] about it. We're we're all about the
[9:47] kosher salts around here.
[9:49] Um if you watched my recent piece on
[9:51] Wired,
[9:52] uh I explained why I always use kosher
[9:54] salt. It's because it's pinchable and
[9:56] because it's a bigger grain of salt, so
[9:57] you there's less salt in a teaspoon of
[9:59] kosher salt than a teaspoon of table
[10:01] salt. Yeah?
[10:03] Is there any Is there any doubt about
[10:04] it?
[10:05] It's It's It's a more forgiving salt.
[10:07] It's you can pinch it, so you can feel
[10:09] the salt going in there. That's not why
[10:11] you're here. You're here to learn about
[10:12] grilling tips. Here in New York City, I
[10:14] should point out, it is raining.
[10:17] It is not just raining. It is raining a
[10:19] lot. It looks like beautiful sunlight
[10:21] pouring in through the windows right
[10:23] now, but that's because of our
[10:23] incredible production lights. Uh and now
[10:27] we're It's something's going on here.
[10:29] They have these hand signals that we're
[10:30] supposed to be like Oh, there we go.
[10:32] Okay. Yeah, we're getting a shot out the
[10:34] window here.
[10:35] As you can see,
[10:38] it is raining. But,
[10:40] if there's one thing that I've learned
[10:44] as an American, it's that nothing will
[10:46] stop us from grilling.
[10:48] Nothing.
[10:49] Rain, sleet, or snow. That's the post
[10:52] office. We Um
[10:54] Uh
[10:55] come hell or high water,
[10:57] we are grilling.
[10:58] Unless the water gets too high, in which
[11:00] case maybe not. But,
[11:01] for now we're grilling. So, we're going
[11:03] to make some kebabs today. And like I
[11:05] mentioned, we got some wonderful
[11:06] cocktails. We're making a grilled
[11:08] raspberry B&T, botanist and tonic. And
[11:11] we're making a
[11:13] a Negroni Bianco, which is a white
[11:15] Negroni. It is It's It's made You know,
[11:17] most Negronis are that bright red color,
[11:19] and this is made with Italian white
[11:21] bitters instead of the usual um
[11:24] uh I can't remember the name of the the
[11:26] red Italian liqueur, but it's a white
[11:28] Italian liqueur. It's really great for a
[11:30] summer's day, rain or shine. Um
[11:33] So, let's start off with a cocktail,
[11:35] shall we? Did I
[11:36] Thank you again to the botanist for
[11:37] sponsoring this stream. Let's make a
[11:40] cocktail. Where's my mise for that?
[11:42] You want to answer a question or Oh,
[11:43] yeah, I'd love to make answer a
[11:44] question. Uh we got a couple
[11:47] super chats that you can shout out when
[11:48] you have a second to yourself, but
[11:50] Would love to.
[11:51] from Qs. Thank you very much for the
[11:53] super chat.
[11:55] Uh CG artist here. I remember you
[11:57] mentioned coming from a VFX background.
[11:59] Do you miss those days at all?
[12:02] Oh, man. We want to hear the answer to
[12:04] that. Oh, yeah, I should repeat
[12:05] questions back. That's how uh TV works.
[12:08] I'd like to point out that we have the
[12:09] whole team here. Uh we'll introduce you
[12:11] to them after the stream.
[12:13] Uh but we got Jess on on uh the roaming
[12:16] cam. We got Brad directing. We've got
[12:18] Sawyer MCing. And we've got Kendall
[12:21] doing literally everything else. Because
[12:23] that's that She's amazing like that. She
[12:24] did all this beautiful mise en place.
[12:26] Like, remember the old live streams when
[12:28] I would just kind of show up and be
[12:30] like, "I just got back from the grocery
[12:31] store." Uh okay, we need to What do we
[12:33] need to do? French toast? I don't know.
[12:35] Soak some bread. Uh those are the old
[12:37] live streams. And now everything's laid
[12:39] out. It's beautiful. And it's still
[12:41] going to be just as goofy. Like, you can
[12:43] organize things as much as you want. I'm
[12:45] still going to screw it up. So,
[12:47] let's start by screwing up this
[12:48] cocktail. I'm kidding. This is a very
[12:50] easy cocktail to make. I'd have to try
[12:52] real hard to screw this up. Um but, you
[12:55] know, I'm I'm about to. Cuz where's Oh,
[12:57] here's the mixing glasses. Okay. They
[12:58] give us these really cool mixing glasses
[13:00] that are made, I think, from an old
[13:01] botanist bottle. I think. I don't know.
[13:04] But, it's I I love their bottle design.
[13:06] It's really really cool. Um I'm going to
[13:08] throw some ice in here, so chat amongst
[13:10] yourselves while I'm grabbing some ice.
[13:12] Maybe switch to B cam, so we can get a
[13:14] an action shot of some ice.
[13:17] Brad? It's okay. It's all right.
[13:22] Turn up the volume on your lock.
[13:24] Looks like the levels are good. You want
[13:25] me to turn People are saying um
[13:28] It's all the way up all the way though.
[13:29] We can't We can't do that on the
[13:31] computer? No, the volume is all the way
[13:32] up and it looks
[13:34] our volume looks good.
[13:35] Huh. All right. Well, should we try to
[13:37] do that on the pack?
[13:41] This is This is what I was talking
[13:43] about, folks. We
[13:44] We know what we're doing, but
[13:46] you know. Um so, let's see here. Can you
[13:49] do it on the receiver?
[13:50] I don't think so.
[13:52] Can I do it here?
[13:55] Hm.
[13:56] Sorry, folks. We'll be right back. We'll
[13:58] be We'll be right with you.
[14:01] Uh
[14:02] I don't I've never used this pack
[14:04] before.
[14:06] Um
[14:09] All right. Sorry, folks. I'm just going
[14:11] to yell until we turn up the volume a
[14:13] little bit.
[14:13] Turn the volume up on your own computer.
[14:15] Turn the volume You turn the volume up
[14:16] at home.
[14:19] I can't do it for you. The button's
[14:20] right there. No, I'm kidding. I just
[14:22] don't know how to turn it up on the
[14:23] pack.
[14:24] We can do this. We got it.
[14:27] Uh yeah, Brad's coming on. Everybody,
[14:30] please give Brad a big round of
[14:32] applause. This is our director, Brad
[14:34] Cash.
[14:35] Here we go. And I'm just going to talk
[14:38] you through this, Brad. You said you
[14:39] were going to mess it up, and it was me
[14:41] who messed it up.
[14:42] No, come on, bud. We've been using these
[14:44] packs forever. I don't know what could
[14:45] possibly be done with this.
[14:46] this
[14:47] I mean, the levels look so good.
[14:49] exact same thing as that I'm doing.
[14:50] it doesn't work It doesn't happen on
[14:52] here. Confirmed that.
[14:54] Okay. Well, So, I'm just going to keep
[14:56] talking loud then. They like me talking
[14:58] loud. Is they can hear this better? I'm
[15:00] going to keep it going.
[15:02] My My vocals will last the 2 hours of
[15:04] this live stream.
[15:06] Anyway, for those of you following along
[15:07] at home, we're going to make a grilled
[15:10] raspberry botanist and tonic.
[15:13] Are they saying I'm being too loud now?
[15:14] is fine. Oh, fine.
[15:18] You know what? In addition to whole
[15:20] like, you know, offensive words, we
[15:21] should add volume to the list of blocked
[15:24] words.
[15:26] No, I'm kidding. But, we appreciate you
[15:28] all of you who like the volume the way
[15:30] it is. Thank you so much.
[15:32] Um
[15:33] Uh I have so many mixing spoons.
[15:35] Okay.
[15:36] Anyway, we're going to
[15:38] after that, you know, I think we can go
[15:39] for a cocktail, right, folks? I'm going
[15:41] to I'm going to have a cocktail now. Um
[15:43] this is the stuff for the Negroni
[15:46] Bianco. Oh, okay, I see. We put all the
[15:48] mise for all the drinks on the one tray.
[15:51] I get it now. But, this needs mint. This
[15:53] needs raspberry. And this needs a
[15:56] grilled raspberry simple syrup. This is
[16:00] pretty easy to make. A little
[16:02] It's a little bit challenging cuz you
[16:02] have to grill raspberries. Uh which that
[16:05] sentence alone is hilarious to me. But,
[16:07] if you grill the raspberries, you get
[16:09] this nice, you know, smoky char on
[16:10] there, and that translates into the
[16:12] syrup. Basically, once you've grilled
[16:13] the raspberries, you boil them together
[16:15] with sugar sugar and water just like you
[16:16] would any simple syrup. And you uh
[16:18] strain it, and you end up with this guy.
[16:20] And this adds a really lovely flavor to
[16:22] a gin and tonic.
[16:24] a botanist and tonic, if you will. Um
[16:27] so,
[16:28] to make this cocktail, what are the
[16:30] amounts? I need the amounts. I got them
[16:32] right here. Don't worry about it. I got
[16:33] it. I got it. Don't worry about it. All
[16:35] right, I need 2 oz of the botanist
[16:38] Islay dry gin. So, I'm going to grab one
[16:41] of these fresh bottles here. They sent
[16:43] us like six bottles. It's great. What?
[16:46] Uh
[16:47] the mixing glass.
[16:49] No mixing glass? Oh, all right.
[16:51] Well, that's fun. Uh so, I'm being told
[16:53] that uh you're not allowed to make this
[16:54] in a mixing glass. Um
[16:57] Here, we'll just make it in a glass
[16:58] glass. That That That makes more sense
[17:00] to me. Like, you're supposed to make
[17:03] You're supposed to assemble a G&T in the
[17:05] glass.
[17:06] Um so, that makes a lot more sense to
[17:08] me. So,
[17:09] we're going to start by adding 2 oz of
[17:11] the botanist Islay dry gin
[17:13] to our intended drinking glass. This is
[17:16] important. Don't do it in a mixing
[17:18] glass. Uh otherwise, it could catch
[17:20] fire. Also, you know, hot grilling tip,
[17:22] don't let this bottle get too close to
[17:24] the grill.
[17:25] I mean, I I shouldn't have to tell you
[17:27] that, but alcohol and fire don't get
[17:29] along. Or maybe they get along a little
[17:30] bit too well, am I right? And we we
[17:33] mustn't have that. That's a synergy that
[17:34] we don't need. Do I There's a garbage
[17:36] bowl. I'm just going to throw things in
[17:37] the sink.
[17:38] Deal with that later. Wonder Uh cuz I'm
[17:41] not sure if you guys know this, but in
[17:43] New York City, you cannot have a garbage
[17:45] disposal. No one in this great city has
[17:49] a garbage disposal.
[17:50] Just like not skipping the line to vote.
[17:52] There There is no favoritism. No one can
[17:55] have a garbage disposal. Robert De Niro
[17:56] doesn't have a garbage disposal
[17:58] in his townhouse. So,
[18:01] 2 oz of the botanist Islay dry gin.
[18:05] And then we need half an ounce
[18:08] of the grilled raspberry syrup, which
[18:11] that just rolls off the tongue so
[18:12] nicely. Grilled raspberry. I'm going to
[18:14] open a restaurant called The Grilled
[18:16] Raspberry.
[18:18] And we're going to make things that are
[18:19] a little fussy, but taste really good.
[18:21] Just like grilled raspberry simple
[18:23] syrup. It's a little fussy. Tastes
[18:25] really good.
[18:26] All right. So,
[18:28] we're going to mix those guys together
[18:30] using the very longest
[18:33] cocktail spoon you can get your hands
[18:34] on. That's very very important. It It's
[18:37] an elegant look.
[18:39] Uh and it makes you feel like a
[18:40] professional bartender. And isn't that
[18:42] really all we're aspiring to be?
[18:45] Um and then we're going to top that up
[18:47] with some tonic water.
[18:49] Just like that.
[18:51] And then you get this nice sort of, you
[18:52] know, gradient effect where the tonic is
[18:54] sitting on top, and you got all the the
[18:56] the lovely pink down towards the Maybe
[18:58] not. It's okay. It's either way, it
[19:00] looks nice. And then we're going to
[19:02] garnish simply
[19:04] with some raspberries. You should always
[19:06] garnish with a garnish that indicates
[19:08] what you're drinking. Am I right? So,
[19:11] you know, this this uh cocktail contains
[19:13] grilled raspberries. So, of course,
[19:15] we're going to garnish it with
[19:16] raspberries. Three of them, to be
[19:17] precise. Just like that. And then a nice
[19:20] sprig of mint. Uh I'm going to go for
[19:21] like the biggest, baddest one I can get
[19:23] my hands on.
[19:25] Just shove that right in there. Do I get
[19:26] to drink this with a straw? Can I have
[19:28] this Can I use a straw? A metal straw,
[19:30] of course.
[19:31] No single-use plastics. We got ourselves
[19:33] a metal straw. Maybe a straight straw
[19:35] instead.
[19:36] Do we have a straight straw? No, we
[19:37] don't have a straight straw. So, this
[19:38] one's just fine.
[19:40] All right. And there you have it. That
[19:42] is a grilled raspberry botanist and
[19:44] tonic. It is a lovely summer drink.
[19:46] Again, rain or shine. And going to enjoy
[19:49] a sip of this now before we get to
[19:51] cooking. Because, you know, that's the
[19:52] If you're going to grill, you needed
[19:53] something refreshing. And it's Friday
[19:56] for God's sake. Today have we mentioned
[19:58] that it's Friday yet? Because it's
[19:59] Friday. Also, I would love to raise a
[20:01] toast because we're celebrating tonight.
[20:04] We literally not 10 minutes before we
[20:07] started this live stream just hit 9
[20:10] million subscribers, folks. Cheers.
[20:13] Here's to you guys. Thank you for
[20:14] subscribing. Thank you for watching.
[20:15] Thank you for commenting. Thank you for
[20:17] liking. Thank you for interacting with
[20:19] us in any way because it's really helps
[20:22] the channel grow to an incredible place.
[20:24] And this is the longest cheers in the
[20:25] world. If you don't drink at the end of
[20:26] a cheers, it's bad luck. So, I'm going
[20:27] to cheers to 9 million, guys. Cheers to
[20:29] you guys.
[20:30] Everybody's got their own B&T's in the
[20:32] background.
[20:35] Ooh, that's good.
[20:36] Ooh, that's good. That's my That's the
[20:38] tagline.
[20:39] That's If you ever watch the our
[20:40] Botanist commercial, that's what I say.
[20:42] Just like
[20:43] cheers.
[20:46] Ooh, that's good. I really hope that
[20:48] camera was live. Was it? Damn it.
[20:52] All right, one more time. If I have to
[20:53] take another sip of this Botanist I have
[20:55] to do something.
[20:59] Ooh, that's good.
[21:02] Ow.
[21:03] That's dangerous. That's sharp. I almost
[21:05] gave myself a an incision. All right.
[21:09] Now, I'm going to get all this mise out
[21:11] of the way and then we can start
[21:13] messing with meat.
[21:15] Because it's Friday.
[21:17] It's the unofficial first Friday of
[21:19] summer.
[21:20] Uh and we're messing with meat because
[21:22] um
[21:23] what else are you going to do on the
[21:24] first Friday of summer?
[21:26] Luckily, I've gotten an enclosed porch
[21:27] here, so we should still be able to
[21:29] grill.
[21:30] Um if it's raining where you are, uh I
[21:33] apologize. Um
[21:34] but cuz I know there's like a storm
[21:36] headed up the entire East Coast right
[21:38] now. Like my family is getting getting
[21:40] dumped on right now with it just rain
[21:41] storms up in Rochester. I hope you guys
[21:43] are staying dry up there.
[21:45] Um here we go. Let's just get everything
[21:47] out of the way. I'm really waffling on
[21:49] getting this mise out of the way.
[21:51] Um All right, there goes the bottle.
[21:54] There goes the grilled raspberry syrup
[21:55] that I'm going to hang on to until the
[21:56] end of time cuz it's really really
[21:58] tasty.
[21:59] Or I guess until I use all of it.
[22:01] Anyway, um I'm going to quickly wipe
[22:05] this down because as I put my hand down,
[22:06] I felt a wet spot.
[22:08] And we don't want that for our meat.
[22:10] So, speaking of meat
[22:13] Kendall was kind enough to
[22:16] pre-cut most of my meat here. Uh we got
[22:19] some chicken breast. We got some chicken
[22:20] thigh. And we got some beef. Um
[22:22] and the biggest tip I want you to take
[22:24] away from this live stream is to put one
[22:27] kind of thing
[22:29] on each skewer.
[22:31] You know what I mean? You know what I
[22:31] mean? Don't do kebabs
[22:34] of
[22:35] you know
[22:36] You mustn't do kebabs of of uh of you
[22:39] know, say beef and peppers and onions
[22:41] because these things cook at different
[22:44] rates. These like by the time the beef
[22:46] is done cooking, your vegetables might
[22:47] be burnt to a crisp. Uh
[22:50] or vice versa. Like you So,
[22:54] you want to put individual meats on
[22:56] individual skewers. It's not as pretty,
[22:58] I know, but it's it's
[23:01] it just makes for much much much better
[23:03] kebabs. And at the end of the day,
[23:05] you're just taking the stuff off the
[23:06] kebab anyway. You're just unskewering
[23:09] it. So, what what's the difference, you
[23:10] know?
[23:11] I don't know. So, hopefully you're not
[23:13] too bothered by that.
[23:15] But
[23:17] uh here we go. Need my gloves.
[23:20] I know I just said no single-use
[23:21] plastics, but you know,
[23:23] I'm sorry.
[23:25] Um
[23:26] gloves I really I really do appreciate
[23:28] uh working with gloves. Also, I as as
[23:31] you might have noticed, I'm wearing a
[23:32] bit of a little a little extra on my
[23:35] fingers and we don't want it Even though
[23:37] this is a food-safe nail polish. What's
[23:39] it called? Vinylux? Something like that.
[23:41] This is a It's a food-safe nail polish,
[23:43] but we don't want to make anybody
[23:45] uncomfortable. I understand. So,
[23:47] got most of my meat cut up. But uh just
[23:50] for reference, she left me one breast
[23:52] and one thigh and boy, do I appreciate
[23:54] it. Where's all the Babish knives? I'm
[23:56] going to I'm going to betray myself and
[23:58] use another
[24:00] brand of knife. It's okay. This stream
[24:01] is sponsored by the Botanist. That's
[24:03] fine. Uh while I'm chopping these up,
[24:05] I'm going to chop them into, you know,
[24:06] bite-size cubes. This is about what you
[24:08] want for a kebab, right? One to two
[24:10] bites. One to two
[24:12] uh
[24:12] bites. That's what I just said. Sorry.
[24:15] While I'm chopping this up, uh how about
[24:17] a couple little Q's and A's?
[24:20] Quick thanks to Simon for 90 lbs. Whoa,
[24:23] 90 lbs. That's almost 5,000 American
[24:26] dollars.
[24:27] That's a dated joke. Anyway, thank you
[24:29] so much, Simon, for the incredible super
[24:31] chat. Do you have a question or just
[24:33] Just a congrats, but I got a $50
[24:35] question from Jeff. $50 question. Hit
[24:37] me. I'm currently sous viding some 2-in
[24:40] thick ribeyes and will be throwing them
[24:41] on the grill tonight for the wife. Ooh.
[24:43] And in-laws. All right, somebody's
[24:46] making all the right moves.
[24:47] Any tips to avoid disappointment from
[24:49] the father-in-law?
[24:50] Ah.
[24:51] I'll repeat the question. They can't
[24:52] hear.
[24:52] What?
[24:53] So, they can't hear Swear. So, I'm going
[24:55] to I'm going to repeat the question.
[24:56] Maybe they were talking about you. That
[24:57] you were too quiet. Uh well, okay. Um
[25:01] I
[25:02] uh in terms of tips for this gentleman,
[25:04] what was his name? Jeff Loeb. Jeff Loeb.
[25:06] Jeff Loeb, uh first off, kudos for
[25:09] taking good care of uh your wife and the
[25:12] in-laws with some high-quality meats
[25:14] prepared with love and science.
[25:17] Um
[25:18] I appreciate that. I'm sure they will,
[25:20] too. And uh tips to make sure that it
[25:22] goes well, um I would suggest that you
[25:26] make sure that your cooking it to the
[25:27] doneness that your in-laws
[25:29] want. Don't try to indoctrinate your
[25:32] your in-laws on medium rareness if
[25:34] that's not their thing. Now's not the
[25:36] time.
[25:37] Like the same that the same
[25:39] That's a whole different battle. So,
[25:41] I would recommend just asking, "How do
[25:43] you like it cooked?" If they say, you
[25:45] know,
[25:46] "Brown in the middle and and and you
[25:49] know, uh well done. I like the I like
[25:51] the the way I like my steak the way I
[25:53] like my jokes." What's the the line from
[25:56] Larry Sanders Show? It's like
[25:58] We like We like our We like our steaks
[25:59] the way we like our humor, well done.
[26:02] I I'm a big fan of Larry Sanders Show.
[26:04] Um
[26:05] It's Sorry. Uh
[26:07] Uh so, just just make it the way they
[26:09] like it. That's all That's all I can
[26:10] say. I appreciate that you're sous
[26:11] viding it as well because clearly if
[26:13] you're doing that, you want it to be,
[26:15] you know,
[26:16] properly cooked. But uh
[26:18] just just make it the way the in-laws
[26:20] want. Um best of luck and thank you so
[26:23] much for the awesome super chat. Anybody
[26:25] else?
[26:26] Sure. Um let's see here. Got some
[26:29] Rochester love. Yo. Tom from Rochester,
[26:33] quick shout-out.
[26:34] Tom. Um
[26:35] shout-out from South Africa. All right.
[26:38] Wow.
[26:40] All over, folks. Shout-out from Motor
[26:42] City.
[26:43] Uh
[26:43] thank you, Relentless.
[26:44] Trash bowl. Thank you, Relentless.
[26:47] Um another Rachel Marie shout-out real
[26:49] quick. Thank you very much.
[26:50] Thank you, Rachel Marie. And now the
[26:52] question. I know this is from Reed who
[26:54] gave 50 bucks. Oh, Reed.
[26:57] a sacrilege, but what would happen if
[26:59] you sous vide the steak, ribeye, New
[27:01] York, etc. like short ribs or brisket?
[27:03] Would it pull apart and shred? Also, fun
[27:06] idea, Monty Python Meaning of Life, the
[27:08] meal that blows up, Mr. Creosote.
[27:12] Good. Mr. Creosote. Uh uh and that is
[27:15] one of the most disgusting scenes in the
[27:17] whole of Monty Python. And that's saying
[27:19] something. Uh his entire He eats too
[27:22] much and he his entire gut blows up and
[27:24] you see his ribs sticking It's terrible.
[27:26] But yes, so we'll do that eventually
[27:28] because, you know,
[27:29] time marches on and I will run out of
[27:31] ideas one day. Um
[27:34] So,
[27:35] in terms of uh braising a ribeye, I
[27:38] don't think I could recommend it. One of
[27:40] the best parts of uh one of the reasons
[27:42] short rib is so inexpensive is because
[27:45] it need you know, you can't just throw
[27:47] it on the grill and have it come out of
[27:48] I mean, you could actually. I love
[27:49] grilled short ribs. So, that's There's a
[27:51] hot tip right there. Start grilling some
[27:53] short ribs. Boneless ones. Uh it's
[27:55] really really good. Um but uh
[27:58] So, first off, I mean, okay, this is not
[28:00] a ribeye. This is a top sirloin. Yeah,
[28:02] this is top sirloin. But ribeye can be
[28:05] similar a little bit. Um
[28:06] the center the eye of the ribeye, not
[28:09] much intramuscular fat. Um
[28:12] And if you do have a lot of
[28:13] intramuscular fat, it means that you got
[28:15] some You use some prime ribeye. And you
[28:17] really don't want to braise that because
[28:19] yes, it would turn out tender and tasty,
[28:21] I would assume, but it's so expensive.
[28:24] Ribeye is so much more expensive than
[28:26] the cheaper braise cuts like your chuck
[28:28] and your short ribs that
[28:31] you can do it and I'm sure it would
[28:32] taste fine, but it would just be a
[28:34] waste. Also, there's a lot of fat on a
[28:36] ribeye uh that would just end up being
[28:38] this kind of like soft rubbery stuff
[28:40] instead of the creamy delicious
[28:42] uh stuff that Sawyer likes to eat off my
[28:44] plate when I'm not looking like my dad
[28:46] used to.
[28:48] So,
[28:49] the uh
[28:51] but so yeah, I wouldn't fully recommend
[28:52] that. The steak that we are grilling
[28:54] today is top sirloin.
[28:56] Uh nice cheap cut and it's relatively
[28:59] tender, especially when cooked to medium
[29:00] rare. Uh you want to avoid bits like
[29:03] this. See this? I'm going to pull it
[29:04] apart. It's going to be kind of gross.
[29:05] Jess is like looking away right now. She
[29:07] hates that. But see all this stuff? Not
[29:10] only is it fat, it is
[29:12] the the the the bane of every uh grill
[29:15] master's existence. That is silver skin.
[29:18] That is that is a layer of uh connective
[29:20] tissue that no matter how much you cook
[29:22] it or how you cook it, it will never
[29:24] become tender. You will always end up
[29:26] chewing on it like bubble gum and nobody
[29:28] wants that when they're when they're
[29:29] having kebabs. So, make sure you discard
[29:32] of the silver skin.
[29:34] Trash bowl. I'm going to get used to the
[29:36] fact that there's a trash bowl there.
[29:38] One day.
[29:39] All right. But yeah, likewise, we're
[29:40] cutting this into like, you know, 1-in
[29:42] chunks. We just want to uh
[29:44] you know, nice bite-size pieces.
[29:46] There we go.
[29:47] Try to cut around the
[29:49] refuse. Any other questions while I'm
[29:51] doing this? Uh did you want to heat up
[29:53] the
[29:54] uh the Oh, good thinking. That's a great
[29:56] question Sawyer.
[29:57] Uh so, Sawyer just asked do I want to
[29:59] heat up the grill?
[30:01] And he and and the answer to that is is
[30:03] yes. Uh
[30:05] So,
[30:06] I'm I'm going to wait just a second just
[30:07] cuz I don't want I don't want to go out
[30:08] there and be like, "Oh my god, it's
[30:09] 800°." Um and typically you want to salt
[30:13] your meat and let it rest a little bit.
[30:15] Chicken and beef alike alike, especially
[30:18] beef. Salt it and let it sit, you know,
[30:21] ideally for like 30 minutes at room
[30:23] temperature. We don't have 30 minutes
[30:25] because, you know, this is only a
[30:26] 2-hour-long stream.
[30:28] The math is wrong on that somewhere. Uh
[30:31] but uh uh
[30:32] so, I'm I'm just going to let it go for
[30:34] like 15, but literally any pre-salting
[30:36] you do is going to have wonderful
[30:39] outcomes. We got a siren because we're
[30:41] here in New York City, so I'm going to
[30:43] wait for that to go by. Or I'll just say
[30:45] more inane things while while that's
[30:47] going by. I'm mixing up my refuse in my
[30:49] in my good beef here, so I got to start
[30:51] using this trash bowl.
[30:53] Um
[30:54] it sounds like it's almost gone. This is
[30:56] better than uh SoHo, at least. I used to
[30:58] live next to a um a fire station. So,
[31:01] every 5 minutes that the the the the
[31:02] there was there was a a huge siren going
[31:05] off. It was very hard to do voice-over
[31:07] um
[31:08] uh in those days. So, anyhoo, uh yes, as
[31:11] soon as I am done cutting up this meat
[31:14] and salting it, letting it hang out a
[31:16] little bit, I'm going to uh start the
[31:18] grill because we want to preheat the
[31:20] grill.
[31:21] We're going to do a two-zone fire. Um
[31:24] that means that we're going to have the
[31:27] burners on full blast on one side of the
[31:29] grill
[31:31] and off entirely on the other side of
[31:33] the grill. And that's going to give us
[31:35] both a very hot searing surface and a
[31:38] more oven-like area where we can finish
[31:40] cooking things without putting more
[31:42] crust, more more uh more sear on them.
[31:45] Um
[31:46] which is going to be particularly
[31:47] important for the beef cuz if we want to
[31:49] really sear the hell out of the beef on
[31:51] the hot side of the uh the hot side of
[31:53] the grill, and then we want to just like
[31:54] bring it up to our desired temperature.
[31:56] I'm going to shoot for like 130. Um this
[32:00] you know, this would be fine medium
[32:02] rare, but I think that the ideal serving
[32:04] temperature for sirloin is probably
[32:06] medium uh just because of the lack of
[32:08] intramuscular fat. Um
[32:11] Wait, no, it because of Wait. No, no,
[32:13] actually uh medium rare would be better
[32:14] for sirloin because when you have a lot
[32:16] of intramuscular fat in something like a
[32:18] skirt steak, uh I always go medium with
[32:21] that because otherwise you get a very
[32:22] chewy texture. You want to get that fat
[32:25] hot enough that it starts to render and
[32:26] it starts to soften and it's not
[32:28] slippery and gross. Anyway,
[32:30] there's our beef. I need a bowl for the
[32:32] beef. We got a bowl for the beef? Got a
[32:33] beef bowl? Yeah, I'll just do it on
[32:35] here.
[32:36] Let's do it in here. That's fine.
[32:40] So,
[32:41] beef beef beef.
[32:43] I'm just going to do it on here.
[32:45] If I hadn't made that clear already, I'm
[32:46] just going to do it here. Um
[32:49] I'm going to uh also get this out of the
[32:51] way. This No, I still have to chop the
[32:52] vegetables, but I'm not doing it on here
[32:53] cuz it's it has been contaminated. Uh I
[32:56] can flip this over, though.
[32:57] Brilliant.
[32:59] Perfect.
[33:00] Okay.
[33:02] So,
[33:03] bottom of this is not contaminated.
[33:05] Um
[33:07] I'm going to spread these guys out a
[33:08] little bit. Doesn't really matter. And
[33:09] I'm just going to hit them with some
[33:12] kosher salt.
[33:13] Uh you can hit it with pepper, too, if
[33:15] you like, but the salting is the most
[33:16] important part. This uh not only sort of
[33:19] tenderizes the beef a little bit, uh it
[33:22] helps it retain moisture better when
[33:24] it's cooking, and it uh it deeply
[33:26] seasons it. It just gets the you know,
[33:28] the salt penetrates deeper into the meat
[33:31] than it might otherwise. So, this is
[33:34] going to
[33:35] you know, you're going to end up with
[33:36] more flavorful, tenderer beef at the end
[33:39] of the day.
[33:40] Uh any other questions we can uh we can
[33:42] field?
[33:42] Binging 19
[33:44] Nice. asked, "What about a grilled
[33:46] pizza? How would you do that?"
[33:49] A grilled pizza is very very very
[33:52] doable, especially if you got one of
[33:53] those, you know, kettle grills like a um
[33:55] what's called a big green big green egg.
[33:58] Um that is especially doable because
[34:02] uh you can get that up to an incredible
[34:04] temperature. And one of the biggest
[34:06] difficulties with home cooks I'm going
[34:08] to I mean, this is all going on the
[34:09] grill, but I'm not going to
[34:10] cross-contaminate. I'll be careful for
[34:12] once in my life. Um
[34:15] uh uh
[34:16] uh
[34:17] you can get those up to really
[34:18] incredible temperatures. And if you're
[34:20] making a Neapolitan-style pizza,
[34:23] if Were you Were you on me? I'm sorry. I
[34:25] tried to uh
[34:27] Re- re- ready cut No, no, oh you
[34:29] Go back to A. Here we go.
[34:31] Uh if if if you're making a
[34:33] Neapolitan-style pizza, well,
[34:37] you're going to want
[34:38] and I ruined it because I laugh like a
[34:40] little child. Um
[34:42] Uh you you need super
[34:44] The question I was trying to answer 20
[34:45] minutes ago, uh you need super high
[34:47] temperatures for something like a
[34:48] Neapolitan pie, and that's way easier to
[34:51] get on your grill than it is in your
[34:53] oven. Very hard to get your temperature
[34:55] above like 600° in your oven. Uh but the
[34:58] grill, you could probably crank that guy
[34:59] up to, you know, I've gotten this gas
[35:01] grill up to uh 800°, um and I've gotten
[35:05] charcoal grills over 1,000°, and that's
[35:08] really what you want for those
[35:09] Neapolitan pies. They need like 90
[35:11] seconds, and you can grill them
[35:13] right on the grate. Just right in there.
[35:16] No problem. Easy money. And um
[35:19] yeah, it's a it it's a it's a great way
[35:21] to make pizza at home. There's a lot of
[35:23] articles about it that are far more
[35:25] informative than I'm being right now.
[35:27] So, yeah, just search whatever kind of
[35:29] grill you have and pizza,
[35:31] and some genius is going to have made a
[35:34] whole article that it outlines in
[35:37] beautiful detail exactly how you do that
[35:40] with your specific grill. That's the
[35:41] beauty of the internet. I'm just over
[35:43] here mashing chicken around.
[35:46] Get some sound on that.
[35:49] Yeah, that's good. That's good stuff.
[35:51] He's the only one wearing headphones, so
[35:53] he's the only one really experiencing
[35:54] this. That and thousands of people
[35:55] watching. How many people we got
[35:56] watching?
[35:57] 7,500.
[35:58] Uh 7,500. Okay, I thought you were about
[36:01] to say 700, and I was like, "Did I just
[36:02] say thousands of people like a real real
[36:05] jackass?" Uh jackass, that's what I
[36:07] That's
[36:08] It somehow sounded worse when I said it
[36:10] that way, so I was like, "I just want to
[36:11] clarify that what I just said was
[36:13] jackass, not not anything weird." Um
[36:16] Ooh. What?
[36:18] Uh
[36:18] GD Biddy. GD Biddy? Still waiting for a
[36:21] Binging Steve 1989 MRE info collab.
[36:25] So, GD Biddy is still waiting for a
[36:27] Steve 1989 1989 MRE info and Babish
[36:31] collab. Me, too, brother. Me, too.
[36:39] [Laughter]
[36:42] Me, too. Cuz uh we we we emailed a long
[36:46] time ago, but uh you know, the the man's
[36:48] busy. Uh he's got a he's got a
[36:50] landscaping job uh or he owns a
[36:52] landscaping company, rather.
[36:53] Uh and and um he is constantly eating
[36:56] these meals that somehow don't kill him,
[36:59] uh these 100-year-old meals and these
[37:01] also brand new like Belarusian special
[37:03] forces meals. Uh
[37:05] uh which is which is very very
[37:07] interesting uh job that guy has, and I I
[37:10] still fall asleep to those videos. I
[37:11] still they're still my lullaby. Uh Steve
[37:14] 1989 MRE info is. A lot of people tell
[37:16] me that they fall asleep to my voice,
[37:18] and to creep them out, I'll tell them a
[37:20] true story, which is that once I fell
[37:22] asleep listening to my own voice.
[37:27] That's a true story,
[37:28] and is now something you can't unhear.
[37:31] Anyway, we have all of our meat salted,
[37:34] tossed together. We're going to let it
[37:35] sit. If you're at home, if you're doing
[37:37] this at home,
[37:38] uh oh, we could let it sit on the
[37:40] skewers. What am I doing? We could
[37:41] skewer these guys up.
[37:43] Get out of here with that. All right,
[37:45] thank you. Yeah, so we have some really
[37:47] cool skewers. Oh, let's preheat the
[37:48] grill first, probably. You ready? You
[37:51] ready to do this? We're going to do our
[37:52] first traveling outside
[37:57] in the rain mobile camera just on B cam.
[38:01] Here we go in
[38:08] Perfect.
[38:11] So,
[38:13] um
[38:14] here we are. We made it. Uh
[38:16] it stopped raining kind of a little bit.
[38:17] It's very moist out here. I feel like I
[38:19] can I can drink the air. Um
[38:22] so, I got my grill here. As you can see,
[38:24] it's cold as cold as stone, and uh you
[38:27] want to preheat your grill for a couple
[38:29] reasons. First off, you want nice hot
[38:31] grates on here that you can throw the
[38:33] food down, and when it hits, it goes
[38:35] That's what you want.
[38:37] Um and number two, you want to be able
[38:39] to clean your grill grates. Uh you want
[38:41] them to have nonstick properties. So,
[38:43] that you can see there's some old food
[38:44] on there from last time I grilled. That
[38:46] Oh, don't show them that. That's the sad
[38:49] part of it.
[38:50] Um uh you can see there's some old uh
[38:53] I thought I heard you zoom again. Uh
[38:55] um
[38:56] you can see there's some old food on
[38:57] here, and what I'm going to do is get
[38:58] this really hot, then I'm going to
[39:00] scrape it down, ideally with a grill
[39:02] brush, or if you can't find yours, I'm
[39:04] just going to use some steel wool.
[39:06] We got a plane going by.
[39:08] Hi.
[39:09] There goes the plane. We're
[39:14] I feel like I'm doing one of the
[39:15] stand-up comedians post-COVID doing uh
[39:17] stand-up outdoors where they just like,
[39:19] "Okay, let's wait for the helicopter
[39:21] now."
[39:22] Anyway, back to the joke that I was
[39:23] crafting from from scratch. Um okay.
[39:26] So,
[39:27] we're going to turn on our gas, right?
[39:29] You You remembered to turn off your gas
[39:32] between uses, right? You did the safe
[39:35] thing, right? I forget sometimes, too.
[39:37] But always make sure you turn your gas
[39:38] off at the source between grilling
[39:41] sessions. Now, like I mentioned, we're
[39:44] doing a two-zone
[39:46] cooking surface, but for the preheat,
[39:48] I'm probably going to crank all these
[39:49] guys on.
[39:50] So,
[39:53] at least three of them. I'm going to do
[39:54] at least three of them. I got these
[39:55] three on. I'm leaving this one off. And
[39:57] when we start cooking, I'm going to
[39:58] crank that guy off. So, we'll have hot
[40:00] hot hot and then just like oven over
[40:02] here. This will be like an oven and this
[40:04] will be like a grill.
[40:05] Make sense, right? I don't know.
[40:07] So, that's indirect grilling.
[40:11] We're going to let that preheat. I want
[40:12] to get that up around 450-ish,
[40:16] something like that. I want it hot
[40:17] enough where it's going to sear on this
[40:19] side and it's going to cook on this
[40:20] side. So, heading back in. Here we go.
[40:27] Did we do it?
[40:28] You have to close the door. Oh, I got to
[40:30] close the door.
[40:34] Seamless.
[40:38] All right.
[40:39] So, now that you've seen that incredibly
[40:42] professional transition from indoors to
[40:45] out, you might be better off just
[40:47] standing there and zooming. How far does
[40:48] that zoom lens go?
[40:51] She's testing it out. We're testing
[40:52] things out midstream. It's all right.
[40:54] Who else does multi-cam streams? Like,
[40:56] we're still No? Okay. All right. That's
[40:59] fine. I'm
[41:00] You you guys did the the dry run. It's a
[41:03] It's a
[41:04] It's funny transition.
[41:05] I think the transition's funny. Yeah.
[41:07] Uh I'm going to keep an eye on that's uh
[41:10] on that temperature on that grill. I
[41:12] have here my
[41:14] vinyl bag and uh I have here my skewers.
[41:17] I like metal skewers. If you have wood
[41:19] skewers, you can um soak them in uh in
[41:22] water for like an hour before you grill
[41:23] or overnight. Um
[41:26] the people have said that that doesn't
[41:27] have much of an effect, but I I've just
[41:29] noticed that mine char less when I when
[41:32] I uh soak them beforehand. And
[41:35] you don't really want charred skewers,
[41:36] now do you?
[41:38] Am I right, fellas?
[41:40] Sorry. Um
[41:42] And uh since we're about to skewer these
[41:44] and I don't feel like doing anything
[41:46] with them ever again after they've been
[41:47] skewered, I'm going to hit them with
[41:49] some pepper
[41:51] and a little bit of either vegetable oil
[41:53] or we have This is some grilling olive
[41:55] oil. So, it's a light olive oil. It
[41:57] doesn't have It's not extra virgin. It
[41:59] doesn't have all that extra uh flavor.
[42:01] It's got a much higher smoke point. It's
[42:02] just better for higher applications like
[42:05] this. I'm just going to hit these a
[42:06] little bit of oil because it's just
[42:08] going to help them brown.
[42:11] Uh there it's going to help them build
[42:12] up a better crust on the grill. It's
[42:14] just the right thing to do. You got to
[42:16] do the right thing sometimes.
[42:18] Sometimes. Oops.
[42:19] Gross.
[42:20] Uh I'm going to toss these guys around
[42:23] and then what we're also going to do is
[42:25] we're going to make both a basting
[42:27] sauce, so like a mixture of lime juice
[42:30] and oil and garlic that we're going to
[42:32] brush these guys down with right before
[42:34] they're done cooking, just enough to
[42:36] cook the garlic, so like 1 minute before
[42:38] you pull them off the grill on the cool
[42:40] side of the grill, so you don't burn the
[42:41] garlic cuz garlic gets awkward when you
[42:43] burn it, right?
[42:45] Yes.
[42:46] Um wait, we'll do it. We'll we'll do it.
[42:48] Ready? Right?
[42:51] Yeah.
[42:53] Yeah.
[42:54] Very good.
[42:56] Um So, okay, we got all these uh
[42:59] peppered and oiled and all that good
[43:01] stuff. Any questions uh cuz I'm about to
[43:03] be skewering for about the next 45
[43:04] minutes or so. Have a sip of my
[43:07] raspberry B and T.
[43:09] Uh Matteo Shafer asks,
[43:12] uh any more collabs with Joshua
[43:14] Weissman?
[43:16] What was the name? Uh Matteo Shafer.
[43:18] Matteo Shafer asks if uh any more
[43:22] collabs coming up with Joshua Weissman,
[43:25] which everybody calls him papa on his on
[43:28] his channel and in his subreddit. They
[43:30] all call him papa. So, I'll I can't call
[43:33] him papa. I'm 10 years older than him.
[43:35] And and uh
[43:37] I can't do that. So, uh yes, some
[43:40] collabs coming up for sure
[43:43] with Joshua Weissman. For now, all we're
[43:45] doing is sending each other pictures of
[43:47] our of our watches and and and his cars.
[43:50] He's He's got a I'm not going to out him
[43:53] for what kind of car he has. He just has
[43:55] a very nice car and he should be very He
[43:57] is and should be very proud of it. Uh
[43:59] and I'm kind of a car nerd and I really
[44:02] want to get my dream car. Am I allowed
[44:04] to talk about car brands right now?
[44:06] Okay.
[44:07] Yeah, it's not really a competitor for
[44:09] the Botanist Islay Dry Gin. Uh
[44:13] Just don't drive and drink. Never never
[44:15] never never never never drink and drive.
[44:17] There's no joke there. Just don't don't
[44:19] don't do that. It's stupid. Um
[44:22] but when you are entirely uh
[44:25] not drinking and have a vehicle,
[44:28] uh my
[44:30] favorite car that I really really really
[44:33] want to get, but I live in Brooklyn and
[44:34] have to street park, so there's no way
[44:36] that it would survive. My current car, I
[44:38] have an Audi A4, is in the shop right
[44:41] now because somebody backed into it and
[44:43] left. Cuz that That's just like that's
[44:45] not even like a weird thing around here.
[44:47] That's just like, "Oh, somebody backed
[44:48] into my car. Oh, I have to replace the
[44:50] entire hood. Oh, it's going to cost
[44:52] $10,000.
[44:53] Oh, insurance isn't going to cover it.
[44:55] Oh cool."
[44:56] Anyway, this is just me venting. This is
[44:59] just therapy now.
[45:00] Oh, we're going to get more than one
[45:01] skewer out of out of out of this. This
[45:03] is great.
[45:04] Maybe I'll
[45:06] These shouldn't really be packed up next
[45:08] to each other, should they? I'm going to
[45:09] give these guys a little bit of
[45:10] breathing room. Um sometimes you can do
[45:13] that. Like, if you're going for more of
[45:14] like a shawarma vibe,
[45:16] um you can pack the meat right up next
[45:18] to each other. I'm going to give it a
[45:19] little bit more breathing room, so it
[45:21] cooks a little bit more evenly
[45:22] throughout. Otherwise, we might have
[45:23] little raw spots in between each piece
[45:25] of beef. In fact, I'm going to
[45:27] I'm going to go a little crazier here
[45:29] and I'm really going to space these guys
[45:30] out. There we go. That's the stuff.
[45:32] Uh any other questions? But yeah, Joshua
[45:35] Weissman.
[45:36] Sorry.
[45:37] Uh Joshua Weissman, yes. Yes. As soon as
[45:39] he gets out here uh or I get out there
[45:42] to Austin. If he comes out to New York,
[45:44] I'll hang with him. Um
[45:46] I'm very excited to see him again. Uh we
[45:48] we always have a good time when we hang
[45:50] out and he's uh a landowner now. He is
[45:53] uh
[45:54] of land-owning age. Uh
[45:57] and um
[45:59] and uh I'm not outting him on that
[46:01] either because he uh he posted on
[46:03] Instagram. He's, you know, he's building
[46:05] his house and his studio and I'm really
[46:07] really proud of him. Really really happy
[46:08] for him. Uh and he said the nicest thing
[46:10] about me in an AMA recently on his
[46:12] subreddit. He said I was the nicest
[46:13] person he ever collabed with. He also
[46:15] said I was the only person he ever
[46:17] collabed with,
[46:18] which is not true. He's been on burger
[46:20] show and stuff like that. Maybe it was
[46:22] an old interview, I don't know. But he
[46:23] was he was very It was said a very nice
[46:25] thing about me to the point where like
[46:27] Jess woke me up to show me.
[46:30] Like, I was in a in a I was dead asleep
[46:32] and she was like, "Honey, wake up. You
[46:34] have to read this right now." And I was
[46:36] like "Well
[46:37] sweet dreams for me." Now, I'm dreaming
[46:40] about Josh. What?
[46:42] Th- That is exactly what happened.
[46:46] Prove me wrong.
[46:49] Prove me wrong.
[46:51] Th- That isn't what happened
[46:53] this morning.
[46:55] It did happen. It did happen this
[46:56] morning. They really want to know the
[46:58] car. You never told them. Oh,
[47:00] sorry. Oh, man, I failed as a live
[47:03] streamer.
[47:04] Um
[47:05] my favorite car is the Audi RS7, the
[47:08] brand new one. It is a work of art, I
[47:10] think. I think it's a new modern classic
[47:12] and I can't wait till I can one day own
[47:16] one. Maybe when the Bed and Banish is
[47:18] done.
[47:19] Which, if you haven't heard about that,
[47:21] I can give some updates there.
[47:23] Um the Bed and Banish, I have closed on
[47:26] land.
[47:27] Land belongs to me now.
[47:29] It's a two-acre tract in
[47:32] in overlooking the Delaware River.
[47:34] Uh it's a steep grade that we're going
[47:35] to build the house into the hillside.
[47:37] Lots of really fun surprises in there.
[47:39] It's going to be a foodie retreat and
[47:41] hopefully we'll be starting to take
[47:43] reservations the first thing in 2022. We
[47:45] should be breaking ground in the next 6
[47:47] weeks. Anyway, that's not what we're
[47:48] talking about today.
[47:50] What we are talking about, I'm just
[47:51] changing gloves cuz I'm going from
[47:54] from beef to chicken and it and it feels
[47:55] weird.
[47:57] Feels strange.
[47:58] So, what do you think?
[48:00] You mixed them all with the same glove.
[48:02] No, I changed I I I I mixed the chicken
[48:04] with the same glove. Oh, I mixed the the
[48:06] the pepper and the oil with the same
[48:08] glove.
[48:10] Busted.
[48:13] The last time I got caught uh during a
[48:15] live stream
[48:17] m- screwing something up, I I I got
[48:19] I was roasted thoroughly for it. Uh it
[48:21] was that It was that barbecue sauce
[48:23] test. Remember? Years ago?
[48:25] That was That was bad news. Um
[48:28] So, now I got the chicken breast here.
[48:30] Uh I am, you know, when it comes to
[48:33] grilling, I'm kind of more of a chicken
[48:34] breast guy, you know? I like You just
[48:36] got to cook it properly. Everybody
[48:38] thinks of chicken breast is very very
[48:39] dry, but that's only if you overcook it.
[48:42] Um and you know, I can't legally say
[48:45] that, you know, you should cook it to
[48:47] 150 155. Uh the CDC recommends that you
[48:51] push it to 165 and that's when chicken
[48:53] breast dries out. Uh but if you have
[48:55] high-quality chicken breast like this
[48:57] one, um we know where this came from.
[48:59] This is This was came from a happy
[49:00] chicken.
[49:01] And uh
[49:03] and uh you know, you like juicy chicken
[49:06] breasts, I push I cook it to 155.
[49:08] Um we're going to have uh plenty of
[49:11] chicken uh kebabs. It doesn't matter.
[49:13] It's all getting cooked. It's all raw
[49:14] meats. Okay. Yeah, it doesn't matter.
[49:17] The these these are going to touch.
[49:19] Sorry.
[49:20] Um
[49:22] but as you If you're just joining us,
[49:24] folks, I need to tell you again that we
[49:26] are making kebabs separately. We do not
[49:29] do chicken and vegetables and beef and
[49:32] if If I catch you putting two different
[49:35] kinds of meat on your kebab, Like if I
[49:38] catch you doing beef and shrimp kebabs,
[49:40] I'm going to come to your house
[49:42] and
[49:43] and Godfather II style, I'm going to I'm
[49:46] I'm going to say, "I know I know what
[49:48] you did." And I and and I'm going to
[49:50] give you the kiss of death.
[49:51] Uh
[49:53] That's what I just learned on Reddit
[49:54] that that's what that was. I I never
[49:56] understood why he kissed Fredo on the
[49:58] mouth. I was like,
[49:59] "You just found out your your brother
[50:01] betrayed you." Spoiler alert, sorry. Uh
[50:04] and
[50:05] And so you went up to him and you said,
[50:06] "I know it was you." And you kiss him on
[50:08] the mouth. I guess that is actually like
[50:10] like a traditional mob thing. Like that
[50:12] that marks somebody for death. Which
[50:15] badass. That's what I'm going to start
[50:17] doing uh when I find out that you've
[50:19] been grilling two different kinds of
[50:20] meat on the same skewer
[50:22] is the moral of that story. Any other
[50:24] questions?
[50:27] Uh yeah.
[50:29] Um
[50:31] Some people want you to buy a Tesla. Oh,
[50:34] I've I've already bought a Tesla for my
[50:35] brother.
[50:36] Yep, then somebody corrected them and
[50:37] said that too. All right, thank you. We
[50:39] got a We got a super fan. Yeah. I love
[50:41] Teslas though. Don't get me wrong. I
[50:42] love Teslas and I will own one one day,
[50:44] but the RS7 is just a a beautiful
[50:47] beautiful thing. Anyway, sorry.
[50:48] Are there going to be any more botched
[50:49] by Babish? And if so, when? Ha ha ha, we
[50:51] just finished shooting episode two of
[50:54] Botched by Babish
[50:56] not EVEN LAST NIGHT.
[50:59] By that I mean we did finish shooting it
[51:01] last night. Uh and it was a challenge.
[51:03] Uh I'll I'll leak to you here what we
[51:05] made. What I made. What we made.
[51:08] It's uh
[51:09] It's uh
[51:10] uh cacio e pepe, which as you might
[51:13] know, a little uh a little Italian food
[51:15] channel, I can't remember what they're
[51:16] called. I'm kidding, they're called
[51:17] Italia Squisita. And they're very very
[51:19] nice people. We've actually talked a lot
[51:21] and they sent me a gift a box full of
[51:23] like like uh uh some guanciale, some
[51:27] some like legit guanciale. Like you can
[51:29] see the side of the pig's mouth. Like
[51:31] it's really
[51:33] really a hog jowl. Like you
[51:35] you no mistaking that for anything but
[51:37] what it is. Uh a big wedge of of
[51:39] pecorino romano.
[51:41] Um
[51:42] a whole bunch of goodies. And the
[51:43] truffle pearls that I used in That made
[51:46] a horrible noise. Uh that I used in
[51:48] Tuesday's episode for the uh the uh
[51:51] bucatini al tartufo. Um
[51:54] So they are really really sweet folks.
[51:56] And just like with Matty in the first
[51:58] episode of Botched, if if you haven't
[51:59] watched Botched yet, it's our new show
[52:01] where I go back and I try to
[52:03] rectify mistakes that I've made on the
[52:05] channel. And I've made plenty, which is
[52:06] why we felt the need to make a show. Cuz
[52:08] we were like, "Wow, this is going to How
[52:10] are we doing on time, by the way?" Am I
[52:11] just rambling way too much? Uh well
[52:14] Something's supposed to happen at 5:45.
[52:16] Oh, the next drink?
[52:17] 4:45. 4:45? First drink was supposed to
[52:20] happen then, so I thought it was
[53:10] [Music]
[53:40] sorry. I'm sorry, Botanist. It's all
[53:41] downstairs. No, I mean I I never put any
[53:43] any meat on here. This is fine. I'm just
[53:45] ruining my counter top by just mashing
[53:47] meat into it. What's up? Oh, just
[53:49] another question if you want it. Hit me.
[53:50] Um Jennifer Caskey, who we met on the
[53:53] book tour or you met in Atlanta? We went
[53:56] to Atlanta? No. No.
[53:59] Wait.
[53:59] Jennifer Caskey allegedly met you in
[54:00] Atlanta, just got engaged. Oh, no, wait,
[54:03] no, I I went to Atlanta. Remember I did
[54:04] a second
[54:05] Oh, yeah. quicker one. Yeah, yeah. Um
[54:08] and she just got engaged. She wants to
[54:09] make a dessert for her future in-laws.
[54:11] Oh okay.
[54:13] Dessert uh so sorry. Uh Jennifer Caskey.
[54:16] Jennifer Caskey, whom I met in Atlanta
[54:19] during one of the book events. Um
[54:22] uh uh wants to know a in another in-laws
[54:25] question? Was that it?
[54:26] I guess so. Oh, the in-laws are hot
[54:27] topic tonight. Um wants a great dessert
[54:31] to serve to her in-laws. Um
[54:35] I think that
[54:38] the dessert
[54:41] that
[54:42] you
[54:43] should This is like one of those improv
[54:45] games where everybody's coming up with
[54:46] the next word in the sentence, but it's
[54:48] just me.
[54:50] Uh uh I think that's uh um
[54:53] Oh, uh we got a
[54:54] the cookies. That's not very elegant. We
[54:57] just we have a a cookies basics coming
[54:59] out soon. And uh man, these cookies are
[55:02] good. We can't we we we we have this
[55:03] amazing method to get like the most
[55:05] amazing texture out of these cookies. Uh
[55:07] but let's see. Um oh, uh flourless
[55:10] chocolate cake. Recently I did the date
[55:12] night episode a few months ago around uh
[55:14] Valentine's Day and uh made a gorgeous
[55:17] flourless chocolate cake. It's very
[55:18] easy. Uh much easier than a lava cake,
[55:21] which you have to really time, otherwise
[55:22] you ruin it. Um uh and it can be made
[55:24] ahead of time and it's just
[55:26] otherworldly. The texture is so velvety
[55:28] yet fudgy. Like it's so good. And then I
[55:31] I showed three different sauces that you
[55:32] can put on there. It's really really
[55:33] amazing. I'm going to grab the
[55:35] vegetables here before we get too deep
[55:37] into the weeds.
[55:39] Here we go.
[55:41] Speaking of weeds, here's some
[55:43] vegetables.
[55:45] Uh
[55:47] So again,
[55:48] Kendall did the hard work for me
[55:51] pre-chopping the stuff.
[55:53] Um
[55:54] And uh so I'm just going to demonstrate
[55:56] to you you know exactly what we're doing
[55:58] here. Um So for the onion, we want uh
[56:01] you know,
[56:02] like bite-size chunks, right? And if we
[56:05] cook the vegetables separately,
[56:07] um they're going to
[56:10] they're going to be a lot like you know,
[56:12] you ever have
[56:13] a shish kebab and it's got onion and
[56:16] beef next to it and the and the onion is
[56:17] just burnt to a crisp and the beef is,
[56:20] you know, undercooked and it's and then
[56:21] everybody gets into a big fight at the
[56:23] family reunion and you know, you don't
[56:26] see your cousins for 9 years and Is that
[56:29] just me? No? Okay. Well,
[56:31] that's
[56:33] That actually didn't even happen. I'm
[56:34] just making up stories right now. Uh but
[56:37] uh
[56:37] grilling the vegetables and the beef and
[56:39] the chicken separately allows you to
[56:41] have full control over how much
[56:43] everything is getting cooked. So I'm
[56:45] cutting this into, you know, about 1-in
[56:47] 1- to 2-in pieces.
[56:49] We just want just enough
[56:52] where, you know, that's a bite. Like
[56:54] once this is grilled and it's nice and
[56:57] sweet and caramelized and everything,
[56:59] I'd eat this entire I'm going to eat it
[57:00] now.
[57:02] Delicious.
[57:04] Are you on camera? Mhm. Perfect.
[57:08] Great. So
[57:10] um
[57:11] All right, so there's uh we got some So
[57:13] there's our red onion.
[57:15] And then other than that, we got some
[57:16] zucchini,
[57:18] which uh I think we'll we'll just do in
[57:20] half here.
[57:21] And uh I just want to cut these into
[57:23] sort of big old chunks, you know?
[57:26] Is this in the way? Is this like really
[57:28] distracting? Should I put that over
[57:29] there?
[57:30] Ooh, I got those onion eyes
[57:32] despite my goggles.
[57:34] All right, so these uh we want
[57:35] everything to be, you know, in a
[57:36] comparable sort of size, so everything
[57:38] cooks evenly. So I'm cutting these uh
[57:41] pieces of zucchini
[57:43] to roughly the same size, thickness and
[57:46] and and and girth
[57:48] as my onions and as my my peppers. And
[57:50] then that way we end up with evenly
[57:51] cooked vegetables.
[57:53] Oh, yours are bigger. I screwed up.
[57:56] It's okay. It's fine.
[57:57] Seriously, the kebabs are pretty
[57:59] forgiving. As far as the the grilling
[58:01] the grilling family goes, kebabs are
[58:03] pretty forgiving. Now to uh to cut up
[58:06] and dice the pepper,
[58:08] my favorite method is to sort of chop
[58:10] off the head. You'll notice I did that
[58:11] pretty thick. None of this is getting
[58:13] wasted. Just pop out that guy and then
[58:16] boom.
[58:17] Boom, you got
[58:19] three pieces that you might have thrown
[58:21] away otherwise. Then you have the core
[58:24] with the seeds and all that stuff. And
[58:26] now you get to pretend that you're that
[58:27] dude from Temple of Doom and just rip it
[58:30] rip out its heart.
[58:32] There it is. And you end up with a
[58:35] perfectly seedless pepper.
[58:37] How big are your pieces? Great. I'm on
[58:40] track.
[58:41] Um And this likewise we're just cutting
[58:43] into, you know, big old
[58:45] big old chunks.
[58:47] Doesn't matter what direction you cut
[58:48] them in. It's fine.
[58:50] Bring this over here so I have something
[58:51] to compare it to.
[58:54] Kendall's wonderful handiwork.
[58:58] You did great. What were you What were
[59:00] you What were you saying no for?
[59:02] Get a camera on Kendall. I'm kidding.
[59:05] Nerd. You're sitting like a nerd.
[59:08] Ke- Kendall really has become like the
[59:10] person that I bounce off of when we're
[59:12] when we're shooting. Like uh uh during
[59:15] cacio e pepe, I never answered that
[59:17] question, did I?
[59:20] From like 20 minutes ago. The next
[59:22] episode of Botched by Babish is cacio e
[59:24] pepe and we just finished it last night.
[59:26] We did the three different methods to
[59:28] make cacio e pepe
[59:30] and um
[59:31] and everything went perfectly and
[59:33] exactly right on the first try. I'm
[59:35] kidding. It took me
[59:37] seven tries
[59:39] to to get a proper cacio e pepe going
[59:42] because I didn't realize that you needed
[59:44] to kill not only kill the heat but allow
[59:46] things to cool off a little bit because
[59:48] um
[59:49] uh what's it called
[59:51] the cheese
[59:52] romano cheese sure doesn't like heat
[59:56] it it completely just globs up
[60:00] um
[60:01] whenever you I did I missed doing the
[60:02] heart thing. I'm sorry. Um it just globs
[60:05] up when you overheat it and you end up
[60:07] with you know big chunks of melty cheese
[60:10] and a sort of thin watery sauce.
[60:13] And nobody's got time for that.
[60:15] Um anyway while I'm chopping these up
[60:17] any other questions? Yeah Zana Wright
[60:21] asks you've done some Ghibli food but I
[60:24] would very much like a Ghibli medley
[60:26] with foods from Porco Rosso Kiki's
[60:28] Delivery Service etc. Did you say Ghibli
[60:30] medley? Yes.
[60:31] That's a fun that's what the episode
[60:33] will be called if yeah. So what was the
[60:36] name again? I'm sorry.
[60:36] Uh Zana z a n n a Zana Zana Wright?
[60:40] Yeah. Zana Wright wants more Studio
[60:43] Ghibli foods. What do we think folks?
[60:45] Leave a comment. Get ready to get
[60:47] flooded cuz people want more Studio
[60:49] Ghibli foods. Um
[60:51] I am psyched to hopefully have uh Alvin
[60:56] take care of that for me. We really
[60:58] loved having
[61:00] Alvin
[61:01] Alvin Zhou over for for for for the our
[61:04] April Fools episode where he pretended
[61:06] to be me for a show called Anime with
[61:09] Alvin and I'm very excited that I'm
[61:11] hoping we're going to have him back
[61:12] soon. We're going to do more of those.
[61:13] So that means he gets to do the Studio
[61:15] Ghibli food because it's really hard and
[61:17] I don't have to do it anymore. That's
[61:19] really the secret benefit of that but
[61:21] also
[61:23] he's he's great. So I'm very happy to to
[61:26] to have him
[61:28] help help us make a show. And I'm going
[61:30] to be doing more stuff with Buzzfeed's
[61:32] more of their you know like
[61:34] their multi um
[61:36] time stamp what what do you call them
[61:38] it's like 5 minutes 50 minutes 5 hours.
[61:40] I did it with pasta and it was a lot of
[61:41] fun. Now I just got to skewer some
[61:43] vegetables. Let me know if I need to
[61:45] take like a an ad break at some point
[61:47] soon like do you think that I need to
[61:48] Well yeah we could do the drink again in
[61:50] 5 minutes.
[61:51] All right. Well let me just give
[61:52] Botanist a quick shoutout and just say
[61:53] that this live stream is sponsored by
[61:55] the Botanist Islay Dry Gin and it's it's
[61:58] a it's great gin. We've we've been
[62:00] working with them for a long time now.
[62:01] This is a beautiful grilled raspberry
[62:03] B&T Botanist and Tonic.
[62:06] It's our playful spin on the on the word
[62:08] gin and tonic. And
[62:10] they they sponsored this they made this
[62:12] live stream possible. Thank you so much
[62:14] the Botanist Islay Dry Gin available now
[62:17] on Drizly. Use code
[62:19] Botanist Babish to get $5 off if you're
[62:22] a new user on Drizly. Anyway back to the
[62:24] grilling stuff.
[62:26] Uh I'm going to
[62:28] just because it feels cool.
[62:30] I'm going to do this with a glove why
[62:31] not and this is going to take some time.
[62:33] So any other questions we might have I'm
[62:36] all ears.
[62:38] Reed has given another $50
[62:40] Reed
[62:42] Reed good lord yeah.
[62:44] What are your thoughts on grilled
[62:45] sausages? I know a man who might have
[62:48] some everyday ordinary sausage recipes
[62:52] that could be great on the grill. I mean
[62:54] that sounds great. I like sausage I like
[62:58] ordinary things
[63:00] just let him
[63:01] you know whoever he is let him know that
[63:04] that sounds fun and uh
[63:06] uh I mean I just I wish that there was a
[63:09] channel that just did like you know
[63:11] really fun sausages like like crazy
[63:14] sausages you know like made out of
[63:15] things that you don't traditionally make
[63:16] sausage out of. It'd be so cool for
[63:18] somebody to innovate in that space. And
[63:21] I'm looking forward to you know seeing
[63:23] what YouTube YouTubers create in that
[63:26] realm. And
[63:28] I'm just going to keep doing this until
[63:30] you lose your minds.
[63:32] Anyway go ahead. Yes I would love to do
[63:34] something with Ordinary Sausage where
[63:35] we've been in contact with them and
[63:37] we're excited to do something with him.
[63:39] Go ahead. Rachel Marie asks Oh that's
[63:41] another onion. Um my apartment doesn't
[63:44] allow grills but I have a George Foreman
[63:46] electric grill. Will it work the same
[63:48] way if I were to do kebabs? I I would
[63:51] not recommend doing this on an electric
[63:55] indoor grill.
[63:58] What was the name? I'm so sorry.
[63:59] Rachel Marie
[63:59] Rachel Marie Rachel Marie
[64:03] indoor electric grills they're basically
[64:05] electric frying pans. You might as well
[64:06] do this in a frying pan because yes it
[64:09] has ridges but all it's doing is heating
[64:11] up a metal surface and that's what you
[64:12] do on the stove top. So you don't really
[64:14] need to do that.
[64:16] The fact that it closes you know if you
[64:18] have one of the the the sandwich style
[64:20] ones where it closes down you are
[64:22] cooking it from both sides.
[64:23] But you're really only going to get the
[64:26] intended effect especially with kebabs
[64:29] if you if you do it on an outdoor grill.
[64:32] And I know I I feel your pain like I
[64:34] have
[64:35] I'm having the hardest time in the world
[64:36] right now
[64:37] continuing this pattern like just like
[64:39] which
[64:40] which thing comes next? So red pepper
[64:43] green pepper.
[64:46] I feel your pain because I live in New
[64:47] York City and it's this is quite
[64:49] literally the first place I've been able
[64:50] to have a grill ever in my 10 years in
[64:52] New York City. Um green zucchini.
[64:57] This is why is this so hard?
[64:59] I went to college. Um
[65:01] I
[65:02] No.
[65:04] I won't do that.
[65:06] That's actually a good idea.
[65:09] But I'm super busy right now. I'm live
[65:11] streaming. Um
[65:13] um
[65:14] uh but no I I I I it's a perfectly fine
[65:17] way to to to to make kebabs. You can do
[65:20] that but it's just not going to be the
[65:21] same unfortunately. I'm I'm I'm sorry to
[65:24] say but um
[65:25] All right. So we're almost done with a
[65:27] vegetable skewer. I'm going to do two of
[65:29] these just cuz I don't want to I don't
[65:30] want to spend all night skewering
[65:31] vegetables.
[65:32] Zucchini. Um
[65:35] And you'll notice that I'm putting them
[65:36] on in different orientations. Some of
[65:37] the zucchini sideways this one's facing
[65:40] forward it's just cuz I want to maximize
[65:42] their want to make this as uniform a
[65:45] shaft as possible
[65:47] so that everything cooks evenly. You
[65:49] want See like this guy makes me nervous
[65:51] cuz he's sticking out so much but
[65:52] overall like this is a pretty even
[65:56] skewer and so that you know that's that
[65:58] that bodes well for how it's going to
[66:00] cook on the grill. Um and once we're
[66:03] done skewering we will
[66:05] hit those with oil salt and pepper and
[66:06] then we're going to be able to start
[66:07] grilling. Before I do start grilling
[66:08] though I think I'll make another
[66:10] cocktail. Perhaps I'll I'll have another
[66:11] sip of this one first.
[66:16] other questions?
[66:18] Sure.
[66:20] Um
[66:21] Have you ever considered an episode on
[66:22] cooking a whole hog? King and Kamener.
[66:26] King and Kamener asks if I've ever
[66:28] considered an episode where I make a
[66:30] whole hog and the answer to that is
[66:33] maybe.
[66:34] Um
[66:35] uh
[66:37] you know that's not an episode of Basics
[66:39] obviously uh because you know I've done
[66:42] things like sous vide Basics and people
[66:44] are like this is not Basics. Imagine if
[66:46] I did like whole hog Basics. I don't
[66:49] think that would go over so well.
[66:50] Um so it would have to be for a Binging.
[66:54] What is there any pop culture like is
[66:56] there an episode of King of the Hill
[66:58] where they where they make a whole hog?
[66:59] Has to be. There's an episode of Aqua
[67:01] Teen Hunger Force where they make a
[67:03] whole cow stuffed with cheese and deep
[67:06] fried.
[67:07] Is that close? I'm not super stoked on
[67:10] that but
[67:11] you know what's if that's what you guys
[67:13] want.
[67:14] Somebody will tell us. Shout out in the
[67:15] comments
[67:17] where there's a whole hog in King of the
[67:19] Hill in King of the Hill specifically.
[67:22] I remember there's the episode where
[67:23] Dale and not Dale and Boomhauer
[67:26] Bill and Boomhauer. Wait this isn't
[67:28] right. No that's right.
[67:30] Um where Bill and Boomhauer get the deep
[67:32] fryer.
[67:33] Why is this so hard?
[67:35] And they just start deep frying anything
[67:38] just like to try to see what they can
[67:39] deep fry and eventually they
[67:40] accidentally deep fry a beer and it
[67:42] explodes and it's a disaster in in in
[67:45] hilarious fashion. Is that show coming
[67:47] back? They're they're they're doing
[67:48] Aren't they doing like a new what?
[67:50] Rumors. Yeah rumors.
[67:52] Rumors and hearsay. Um
[67:55] I don't not that yet. Green. I can do
[67:57] this. I don't need to put the bowls in
[67:59] order. That's crazy. Okay.
[68:03] All right.
[68:04] Other other questions what else we got?
[68:06] Uh Evan Bradley any more collabs with
[68:08] Mythical GMM? Question mark. Oh
[68:10] absolutely. I mean we've mainly just
[68:12] been hindered by you know pandemic
[68:15] travel stuff but
[68:18] Oh sorry sorry sorry. Um
[68:20] uh
[68:20] What was their name? Uh Evan Bradley.
[68:22] Evan Bradley asks if we're going to be
[68:24] doing something soon again with Good
[68:25] Mythical Morning and I love Rhett and
[68:27] Link and Josh especially. Josh and I
[68:30] still text on the regular and
[68:33] I I I love hanging out with those guys
[68:35] and now that you know we can start to
[68:37] travel I'm fully vaxed. If you are not
[68:39] vaxed please go get vaxed. Um
[68:43] and now we're able to start traveling
[68:45] and I'm very excited to see all them
[68:47] again. They're all out in LA. That's
[68:48] going to be a good time. What else we
[68:50] got? Flying pig from The Simpsons the
[68:52] whole hog in Shrek 2. Those are the two
[68:54] that I've got so far. Did he eat the pig
[68:56] in The Simpsons movie? I must take a
[68:58] note. I mean he bought it with the
[68:59] intention of eating it I'm pretty sure
[69:01] but I don't think he ate it. The what
[69:03] Spider-Pig?
[69:04] Spider-Pig? Is that the same pig? Harry
[69:07] Plopper?
[69:08] Yeah.
[69:10] Wait was it Harry Plopper that didn't
[69:11] sound right.
[69:13] Um
[69:15] Uh
[69:16] okay. All right. Two vegetable skewers
[69:18] is enough for you guys right?
[69:20] I sure hope so that's all I'm doing. All
[69:22] right. Um
[69:23] So
[69:25] hit these guys a little bit of oil. Oh
[69:26] my gosh that grill has been Oh, no, it's
[69:28] fine. We're good. I'm just going to
[69:30] check on the grill, guys. We're We're up
[69:32] at 5:50 right now, so I'm going to turn
[69:33] it down a little bit.
[69:35] I'm killing that third burner, so now
[69:36] we're down to two burners, so we have We
[69:38] have hot on the left, indirect heat on
[69:41] the right. That is a great place to
[69:42] live. That's easy money.
[69:46] What else we got?
[69:46] I think we got to do Shrek, too. Shrek
[69:48] 2? It's got to be Shrek. All right,
[69:50] sounds like it's going to be Shrek 2,
[69:51] folks. Whole hog from Shrek 2.
[69:54] Is it
[69:55] I don't Oh, and you know what? I've
[69:56] never seen Shrek 2, that's why. I'm
[69:58] sorry to admit that right now online in
[70:00] front of in front of It's I don't
[70:04] It's the best one? It's the best one.
[70:06] Better than Shrek 1? Oh, better than
[70:08] Shrek 1. Better than Shrek 3, which I've
[70:10] seen, but no, I haven't seen that. Um
[70:12] Shrek 3 is well, that's controversial.
[70:16] Let's Let's cut over to Kendall for a
[70:17] little while. She's going to tell us
[70:18] about her favorite Shrek moments. Um
[70:21] No, I uh uh
[70:23] that this Kendall has just strongly
[70:25] reprimanded me for not having seen Shrek
[70:28] 2.
[70:29] Um I'm sure I saw it on a bus on a
[70:31] school trip once back when it came out
[70:33] um or on a plane, but uh I because back
[70:37] then back when that movie came out, you
[70:39] had to involuntarily watch movies when
[70:40] you traveled. Like there was no choice.
[70:43] We Jess and I just flew out to LA the
[70:44] other week and uh we got to watch any
[70:47] movie in the world.
[70:49] And uh now the the what what a time to
[70:51] be alive. Um So, okay, we got salt,
[70:54] pepper, and oil on our vegetable
[70:56] skewers, which means I think we're ready
[70:58] to grill, but first
[71:00] little little little drinky-poo.
[71:02] They probably don't want me to call it
[71:04] that.
[71:05] Um a little cocktail, perhaps. Um
[71:09] why don't we make a Negroni Bianco,
[71:13] which is a
[71:15] white version of a Negroni uh that
[71:17] instead of using the red Italian
[71:19] liqueur, it uses a white Italian bitter.
[71:22] I'm going to have one more sip of this
[71:23] because it's so damn it's so pretty. I
[71:25] mean, look at that.
[71:30] Ooh, that's good.
[71:32] The Botanist.
[71:34] I really hope that like I see that on
[71:36] their bottles one day or something just
[71:37] like in quotes, "Ooh, that's good."
[71:41] Um anyway.
[71:43] All right.
[71:44] Let me get all this crap out of the way.
[71:45] These s- stupid vegetables. Is that out
[71:48] of the way? Is that Is that cool? You
[71:50] good? All right.
[71:52] Okay, we're going to make us a Negroni
[71:54] Bianco. Let me pull up the recipe for
[71:55] that because I don't have it memorized.
[71:57] Sorry. Oh, easy peasy. We got uh four
[72:01] three ingredients. What's up? No, just
[72:03] that that place is in the way. This
[72:04] place is in the
[72:05] You don't like this? I don't like that.
[72:07] [Laughter]
[72:10] Not a fan of the of the of the strip of
[72:13] fat and couple stems on there.
[72:16] This is the reality of cooking. You
[72:18] don't see that on TV on the on your
[72:20] favorite cooking shows.
[72:22] Okay.
[72:23] Um so this is a even if you can believe
[72:25] it, an even simpler cocktail than the uh
[72:28] grilled raspberry B&T, which as I say it
[72:31] out loud is actually a pretty
[72:32] complicated cocktail because you have to
[72:33] grill raspberries. But, this is an
[72:35] actually simple one. This one we are
[72:37] doing in a mixing glass.
[72:39] Right?
[72:41] Yes. Okay.
[72:42] So, we need a mixing glass full of ice.
[72:45] Let's uh switch to this cam so we can
[72:46] follow me over to the ice machine.
[72:50] What are you whispering about?
[72:51] Ice cubes. Ice cu- I can use these,
[72:54] right?
[72:54] I use the I use the big one. It's the I
[72:56] I use I use the I use the big one for
[72:58] the for the cocktail, but the for mixing
[73:00] I use the little guys.
[73:01] Oh, okay. Okay, yeah, yeah. For the
[73:02] cocktail stuff.
[73:03] Yeah, yeah, big big ones for the
[73:04] cocktail stuff. We got some beautiful
[73:07] beautiful
[73:10] beautiful king cubes
[73:12] uh that we we ordered from a restaurant
[73:14] supply place that's uh makes perfectly
[73:16] clear uh ice cubes, which I'm very very
[73:19] excited to utilize in my life. Where's
[73:22] the glass? There it is. Okay.
[73:25] This is live TV, folks.
[73:27] We're live.
[73:30] Cut. Cut. Brad just talked.
[73:32] [Laughter]
[73:34] Yes, we are live
[73:36] uh in this thing that you are directing.
[73:39] Uh Oh, okay. So, now I'm going to grab
[73:42] one of our beautiful
[73:44] clear cubes.
[73:48] Oh, they're all stuck together.
[73:51] There we go. Okay.
[73:52] And I'm just going to give it a little
[73:53] rinse because then you can see how
[73:55] incredible it is. Look at this. Ready?
[73:57] Ready? Look at this.
[74:00] I can't quite see you through that, but
[74:01] it's a that's a that's a that's a
[74:03] beautiful ice cube and uh that's going
[74:06] directly into our glass.
[74:08] There we go. Let's do a little
[74:10] wipey-wipey here.
[74:12] All right. So, we're going to assemble
[74:14] what's happening.
[74:16] Yeah, I heard something. Oh.
[74:18] There's a flickering coming from There's
[74:19] a flickering?
[74:21] It's good. It's good.
[74:22] It's fine.
[74:24] Is it Is it Is it over? Are we good?
[74:26] Okay, great. All right. We're never
[74:28] open- opening it again. It's fine. Uh
[74:31] okay, so we we need
[74:33] um a couple things to make this
[74:34] cocktail. I'm going to grab my mise
[74:36] again. Here we go. These two guys.
[74:39] And anything else?
[74:41] Need a
[74:42] [ __ ] Okay. So,
[74:45] for this cocktail, we need 1 oz of The
[74:48] Botanist Islay dry gin.
[74:51] 22 herbs and spices. 22 botanicals.
[74:54] Sorry. I'm sorry. I'm sorry. I'm sorry.
[74:57] I'm so sorry, Botanist.
[74:59] Uh 22 botanicals that are hand-foraged
[75:02] on the island on the remote island of
[75:03] Islay.
[75:05] Uh and lovingly crafted into this
[75:08] bespoke gin
[75:10] that has been so kind to sponsor this
[75:12] live stream. This live stream has been
[75:14] made made
[75:15] This live stream has been made possible
[75:17] by The Botanist. Anytime you see me
[75:18] doing an ad read, that's what the
[75:20] million outtakes sound like beforehand.
[75:22] But, we're live, so
[75:24] you get to hear them all. Thank you very
[75:26] much to The Botanist for making See?
[75:28] Thank you very much to The Botanist for
[75:30] making this live stream possible and for
[75:31] giving me some delicious cocktails to
[75:33] drink on this, the first unofficial
[75:36] summer Friday.
[75:38] Cuz it is not officially the first uh
[75:40] Friday of the summer, but we're calling
[75:42] it that because why not? This has 1 oz
[75:45] of each liquor. Uh so, 1 oz of The
[75:48] Botanist Islay dry gin.
[75:51] It took me like
[75:52] legit a month to say Islay and not
[75:55] Islay. I I know that's not correct, but
[75:57] that's just the how I said it in my
[75:59] brain my entire life. And I had to train
[76:01] myself not to. Uh 1 oz of The Botanist
[76:04] Islay dry gin, which we're going to cap
[76:06] back up. We're keeping this away from
[76:08] the grill. Okay? If you're If you're If
[76:10] you're If you're If you're making your
[76:11] cocktail near a grill, rethink your life
[76:13] decisions. Don't do that. Um
[76:16] Is this okay right here? What do you
[76:17] think? Look cool? All right.
[76:20] Oh, get it out? Okay.
[76:22] All right, Brad.
[76:24] Oh, oh, oh, okay. All right. All right.
[76:25] Hang on.
[76:27] Hang on, guys.
[76:29] Is that okay?
[76:30] It's beautiful. All right.
[76:32] Seamless again.
[76:34] So, okay. No one's going to know.
[76:37] The No one's No one even saw that. You
[76:39] blink and you miss it here at the BCU.
[76:43] So, we got uh uh 1 oz of white Italian
[76:46] bitter or bitter Bianco. Um this is a
[76:50] little tricky to get a hold of, so if
[76:52] you can't find it, uh I'm sorry. I'm
[76:54] kidding. If you can't find it, uh you
[76:56] know, you could probably just double up
[76:58] on this next ingredient ingredient,
[76:59] which is 1 oz of white vermouth. Um
[77:03] and together these guys are going to
[77:05] make a lovely summertime cocktail. I
[77:09] need the strainer. There it is.
[77:11] A lovely summertime cocktail
[77:15] that really refreshes as much as it
[77:18] tastes good.
[77:24] There's a new tagline.
[77:26] The Botanist refreshes as much as it
[77:29] tastes good.
[77:31] Anyway,
[77:33] that's uh you're welcome. That's a free
[77:34] one. That's freebie.
[77:36] I'm going to center this right up. Is
[77:38] that center? You guys know how I feel
[77:39] about symmetry. I like having right in
[77:41] the center.
[77:42] So,
[77:43] mixing this guy up.
[77:46] Now, you you generally want to mix until
[77:49] the glass the mixing glass is frosty.
[77:51] This is a terribly thick glass, so I am
[77:53] going to do that,
[77:55] but it's going to water down my cocktail
[77:57] a bit, which is fine. I'm on camera. I
[77:59] don't need full strength
[78:01] uh
[78:02] uh bitter uh
[78:04] Negroni Bianco. That's what it's called.
[78:13] It's frosty.
[78:14] All right, that happened way faster than
[78:15] I thought it was going to. That's great.
[78:17] Um and then we're going to strain this
[78:18] into a glass with a pre-prepared king
[78:21] cube awaiting. Here we go.
[78:24] Pour it on in.
[78:26] And this I mean, it's like
[78:29] it's like I don't know how to describe
[78:30] this because I'm a huge martini fan, so
[78:32] that's one reason that I really love The
[78:34] Botanist cuz I get to make my martinis
[78:36] with it. Um
[78:38] but this is almost like a martini on the
[78:40] rocks, but it's much sweeter and
[78:41] mellower because of but but it still has
[78:44] that like, you know, funky bitter taste
[78:46] that you would normally get in a
[78:48] Negroni, but it's lighter and more
[78:50] refreshing. I really enjoy it.
[78:52] Oh, I just spilled things. Do you want
[78:55] me to pour another one of those?
[78:56] Probably not. It's okay. I'll figure it
[78:58] out.
[79:00] Uh and then we're just going to simply
[79:02] garnish this with an orange twist. I'm
[79:04] so sorry I spilled the whatever that
[79:06] was. Do we know what it is? Okay, she
[79:08] knows what it is.
[79:10] The She Kendall set it back downstairs.
[79:12] You know something I haven't addressed
[79:13] yet is that we're not in the Babish
[79:15] kitchen.
[79:16] [Laughter]
[79:20] Well, you might notice that things look
[79:22] a little different and um
[79:24] that's because we're in my house. We're
[79:26] in my home kitchen. This is where I live
[79:29] and I'm inviting you inside. What
[79:30] happened? It's locked?
[79:32] Well, you can't walk behind me. It would
[79:33] ruin the entire live stream.
[79:35] Um
[79:36] It's okay. It's okay. It's okay. It's
[79:37] okay. It's It's It's It's fine.
[79:40] Here Kendall, come on in here. We We We
[79:42] got Kendall. This is Kendall Beach.
[79:43] Oh no, I was going to run.
[79:45] This is Kendall Beach. She is our
[79:48] our kitchen producer and she's braving
[79:50] the rain right now to go replace the
[79:51] thing that I just spilled to finish our
[79:54] cocktail.
[79:55] Our Negroni Bianca, we're going to
[79:56] garnish it with this twist of orange
[79:59] peel. And how's that look? Is that cool?
[80:01] What do you think?
[80:03] Gorgeous. I can't see it from your
[80:04] angle. What about like that?
[80:07] Ooh, should it hang over the rim a
[80:08] little bit playfully like
[80:11] like
[80:12] Come on in. Water's fine.
[80:14] The Botanist is fine.
[80:16] Uh Botanist is not fine. It's great.
[80:19] Thank you so much again uh to the
[80:21] Botanist for sponsoring this live
[80:23] stream. Head to Drizly if you want to
[80:25] get yourself a bottle of the Botanist
[80:27] and enter
[80:29] it says mention code which is very funny
[80:31] when you're talking about an app, but uh
[80:33] use code Botanist Babish to get $5 off
[80:35] if you're a new user. I was about to say
[80:38] member. I
[80:39] you know, probably should have memorized
[80:41] this. Today I'm kidding. Um
[80:43] but yeah, thank you so much to the
[80:44] Botanist. Uh it's one of my favorite
[80:46] favorite favorite spirits. It's
[80:48] certainly my favorite gin.
[80:50] It's made with two dis 22 not just two
[80:54] 22 distinct
[80:55] hand forged botanicals uh forged on the
[80:59] remote island of Islay.
[81:01] And it's uh is it's it's just an easy
[81:04] drinking gin. It's great on its own.
[81:06] It's great in cocktails and this is no
[81:08] exception. I haven't even tried it yet.
[81:09] I know it's going to be good. Here, I'm
[81:10] going to look in camera two. Ready? 3 2
[81:12] 1.
[81:14] I was early. I messed up.
[81:16] But I'm Did I get you? Let's do it
[81:17] again. Ooh, that's I almost organically
[81:20] went ooh, that's good.
[81:22] Instead of saying it the way I'm
[81:23] supposed to.
[81:24] Um
[81:25] Uh thank you so much.
[81:27] It's okay. You can go.
[81:28] I'll wait.
[81:31] Okay. Um here we go. I'm going to do it
[81:32] again.
[81:33] And uh thank you so much to the Botanist
[81:35] for sponsoring this live stream.
[81:39] Ooh, that's good.
[81:41] Nice. Oh, that that that genuinely is
[81:43] really really good. Uh I love a Negroni
[81:46] and this one is so much lighter and
[81:48] sweeter
[81:49] and
[81:50] more floral and refreshing. It's perfect
[81:53] for summer grilling.
[81:54] Rain or shine. Um
[81:56] So, speaking of summer grilling, is
[81:58] there is there any other stuff that we
[81:59] want to touch on before I start grilling
[82:01] stuff?
[82:02] I think you you have it. Um I mean
[82:06] I'm I'm I'm also just going to read some
[82:07] of the loglines here. You know, the
[82:09] Botanist is the gin to have in your home
[82:11] bar because it goes perfectly in pretty
[82:13] much anything.
[82:14] Uh um you know, cereal. I'm kidding. In
[82:17] every in any gin based cocktail
[82:19] it works beautifully and um
[82:22] I'm really grateful to have them as a
[82:23] sponsor. I'm grateful to be enjoying a
[82:25] few cocktails
[82:27] while I grill.
[82:28] Any questions before we head out to the
[82:29] grill?
[82:30] Uh
[82:31] Kadaroo? Kadaroo? From Rochester
[82:34] From Rochester, New York. Do you think
[82:37] come back to your hometown and organize
[82:38] a fan meet and greet? Love your content,
[82:41] by the way. Keep it up.
[82:43] Do I ever think I will come back to my
[82:45] hometown of Rochester, New York and
[82:47] organize a fan meet and greet?
[82:49] Yeah. Yeah, I do.
[82:53] You can bet on that.
[82:55] Switch to camera B. You can bet on that.
[82:58] Back to camera A.
[83:00] Now back to grilling.
[83:04] All right. All right. All right. All
[83:05] right. All right. All right. So, I have
[83:06] my cocktail. I've got my meat that if
[83:08] you're just joining us
[83:10] we've got our meat tossed with salt and
[83:12] pepper
[83:13] and uh a little bit of
[83:15] uh um
[83:17] uh high smoke point oil. This is a light
[83:20] olive oil. Alternatively, you could use
[83:21] vegetable or canola oil.
[83:23] Um and we've salted and peppered them
[83:25] well well ahead of cooking because
[83:26] that's going to help them retain more
[83:28] moisture. It's going to deeply season
[83:30] them. It's just a net positive thing to
[83:32] do with most meats. I'm not going to say
[83:34] all meats, but most meats, especially
[83:36] when you're grilling. And you'll also
[83:38] notice, again if you're just joining us,
[83:39] that I have the beef on
[83:42] their own skewers, the chicken on their
[83:44] own skewers, and the vegetables on their
[83:46] own skewers because these things cook at
[83:47] different rates. So,
[83:50] it just makes sense to keep them on
[83:51] their own skewers. And then when you
[83:52] present them, you've got here's the
[83:54] beef, here's the chicken, and everybody
[83:55] gets to just take their own bits. Okay?
[83:58] I know it's charming to have your own
[83:59] kebab and to go like yesh. Nobody
[84:02] actually go likes going like this.
[84:03] That's ac- it's dangerous for your
[84:04] teeth. And I'm going to make everybody's
[84:08] uh everybody everybody freak out right
[84:10] now. This is going to be unpleasant for
[84:11] you, especially Jess.
[84:19] Nobody wants to do that.
[84:21] Nobody wanted me to do that.
[84:24] To to prove a point, Brad.
[84:28] To prove a point.
[84:31] Ow. Um
[84:33] Uh is it weird that I can see
[84:37] flavors? No. Um All right. So, uh
[84:41] What was I trying to prove with that? It
[84:42] was that that you nobody wants to eat a
[84:44] kebab like this. You want to you want
[84:45] to, you know, fork off the pieces that
[84:48] you want to eat, put together a pile of
[84:50] different meats and vegetables and call
[84:51] it a day. Now,
[84:53] I think it's time that we grill. I got
[84:55] my cocktail. I got my grill preheated.
[84:57] We're going to start by cleaning our
[84:58] grill.
[84:59] Are you ready for this?
[85:01] Where's the steel wool?
[85:03] I have to do something.
[85:04] She's right. I have to do something
[85:05] first.
[85:06] I almost forgot.
[85:08] We're making
[85:11] I spilled some stuff before, so that's
[85:13] why this is a mess. Uh it it it is
[85:16] nobody else's fault but mine
[85:17] including the teeth uh kebab thing. Um
[85:21] we're going to make a quick uh basting
[85:23] sauce that we're just going to baste the
[85:26] meats and vegetables with. Totally
[85:27] optional. I love the flavor of meats and
[85:30] vegetables just off the grill. Salt and
[85:32] pepper, that's enough for me. But this
[85:33] is going to add a whole other bunch of
[85:36] flavor uh including the dipping sauce
[85:38] that we're going to make uh that uh
[85:41] again totally optional, really really
[85:42] delicious. So,
[85:44] to make
[85:46] Is this to make the sauce in? I presume
[85:48] so.
[85:49] I have to wipe everything down because I
[85:51] spilled on it.
[85:52] So, this is for making the dipping
[85:54] sauce. Okay, where do I make the uh In
[85:56] the bowl I spilled in. Oh, okay. That's
[85:57] smart. So, I'm going to repurpose this
[85:59] lime bowl
[86:01] uh with
[86:02] uh with uh the the with my dipping
[86:05] sauce. Do we have a a grill brush, by
[86:06] the way, ready to go?
[86:08] Oh my gosh, she's so good. She's so
[86:10] great. Kendall Kendall Beach, everybody.
[86:12] She's the only one that's made that that
[86:14] has
[86:16] But I'm only I'm only 90% sure that it's
[86:18] okay for grilling.
[86:19] Yeah.
[86:21] Huh?
[86:24] You're only 90% sure that the Yeah,
[86:26] that's that's good for grilling. Yeah,
[86:28] it's fine. It's just it's a silicone
[86:29] brush. It has a wooden handle. Yeah, but
[86:31] back at
[86:33] Thank you, Kendall.
[86:35] Uh
[86:36] What did we Those those claps were 90%.
[86:40] Just to make sure
[86:42] that's uh there's no funny business. So,
[86:44] I'm slicing up all these limes. We want
[86:46] the juice of all these limes. You need a
[86:47] lot of lime juice in any given lime
[86:50] situation. What? Uh just just just just
[86:53] just just
[86:55] This was like five six limes, right?
[86:57] Five or six limes. And uh that's how
[86:59] much you want in addition to some oil
[87:02] and some garlic. That's really
[87:04] question mark? Yes. That's really all
[87:06] we're putting in this baste because and
[87:09] we're going to do it right at the last
[87:11] minute because uh garlic we just want it
[87:13] to get kissed by the heat of the grill.
[87:17] Any questions while I'm juicing these
[87:18] millions of limes?
[87:19] Yeah, one from the chat. This guy's been
[87:21] really persistent.
[87:22] Oh boy. I don't know if it's a troll,
[87:23] but
[87:25] uh I have a suggestion. Some dishes from
[87:27] Resident Evil Village. And they also
[87:30] Resident Evil 8. Is there food in the
[87:32] zombie food? Is that the joke?
[87:36] It's pretty funny. Uh
[87:38] somebody has been insistent that we make
[87:40] food from Resident Evil Village, which I
[87:43] haven't played because I'm a little
[87:45] scaredy boy and I don't like scary
[87:47] things. I don't like being spooked or
[87:50] spoofed or or or startled
[87:53] or even be as hey bud. Somebody wants to
[87:57] be on camera. Come here. Yeah, you want
[87:59] to be on camera, don't you? Come here.
[88:02] This is how I hold cats.
[88:04] Like a gun.
[88:05] This
[88:06] No. No. No. This is Row. Row, the cat.
[88:09] Hi, bud. What's going on up here, huh?
[88:13] What happened, Danny?
[88:15] Sorry, bud. Okay, here. Come on. I know
[88:17] you WANT TO GET OW!
[88:19] DAMN IT.
[88:21] OKAY.
[88:22] UM
[88:24] GET THE CAT fur off. Okay.
[88:27] Anyway, Resident Evil Village.
[88:31] Uh Resident Evil Village is a is a is a
[88:34] game that has um
[88:36] zombies in it, which is why I haven't
[88:38] played it because I get a little scared.
[88:41] And um
[88:42] Uh this is the same reason I'm dying to
[88:44] play Half-Life Alyx, but I can't. It
[88:46] looks too scary. I remember playing
[88:48] Half-Life when I was like 12 and being
[88:51] scared to death of those face hugger
[88:53] things. Um and to to do that in VR, no
[88:57] thank you. Anyway, there's apparently
[89:00] food in Resident Evil Village and we'll
[89:02] look into it. I'll have Kendall play it
[89:04] for me.
[89:07] She doesn't like scary things, either.
[89:08] I'll have Jess play it for She doesn't
[89:09] like scary things.
[89:11] I'll Brad Brad, you like scary things?
[89:12] Brad doesn't like scary things. Sawyer?
[89:14] Sawyer Sawyer loves scary things.
[89:17] Sawyer, everybody, let's also give
[89:18] Sawyer a big round of applause because
[89:21] my man's A NEW DADDY.
[89:27] FATHER OF A healthy
[89:29] perfect baby.
[89:32] That Yeah, it's a perfect boy. And and
[89:35] I'm very proud of you and very happy for
[89:37] you. And we to to say how to show him
[89:40] how proud of him we are, we got him a
[89:43] Jimmy Buffett Margaritaville.
[89:47] The Bali edition.
[89:48] Sorry. Um
[89:50] It's a machine. It's not a It's not a
[89:52] liquor. It's a machine. So,
[89:54] yeah, no, you can use tequila.
[89:57] Yeah, okay, never mind.
[89:59] Uh I got him a bottle of Botanist.
[90:02] Uh
[90:04] Yeah, no, it's true. I actually did get
[90:05] you a bottle of Botanist.
[90:08] Okay, now that we deftly
[90:11] got out of that one. Uh
[90:13] What's up?
[90:14] Wash my
[90:15] Oh, I touched the cat. Yeah, you're
[90:16] right.
[90:17] Thank you, internet.
[90:19] I mean, that cat's clean as a whistle,
[90:22] I'll have you know.
[90:24] It's a very clean cat.
[90:26] But, I appreciate your your caution.
[90:30] But, also, as with every episode of
[90:33] Binging,
[90:34] uh this isn't for anybody but me.
[90:36] Everybody's going to watch me eat this
[90:38] at the end and not get any of
[90:39] themselves. That's That's the rule and
[90:41] that's how we do things around here.
[90:43] The splatters. This is why I This is why
[90:45] I wear an apron usually because I get
[90:46] splatters on myself. Okay, clean hands,
[90:49] clean heart can't lose. What?
[90:53] Wide eyes
[90:55] big heart can't lose. Clear eyes
[90:58] full heart.
[91:00] Full eyes clear heart. Clear eyes full
[91:02] hearts can't lose. All right.
[91:04] Now to
[91:06] finish up our basting sauce, we have an
[91:08] about an equal amounts of vegetable oil
[91:11] and just a whole bunch of garlic. This
[91:13] is what? This is 1 2 3 6 cloves of
[91:15] garlic.
[91:16] Where's my crusher?
[91:18] Oh, she put all my tools out. So nice.
[91:22] That's my biggest kitchen tip is hire
[91:25] Kendall. No, don't hire Kendall. She's
[91:28] She's She has She's good. Right? You're
[91:30] good? Okay. All right, great.
[91:33] Oh, Jess laid them out. Get yourself a
[91:34] Jess. No, Jess, too, is also happy here.
[91:41] Don't take them from me.
[91:43] Oh, that sounds really possessive. I
[91:44] didn't mean it that way. I just meant,
[91:45] you know.
[91:47] Okay thanks.
[91:51] Anyway, as usual, the live stream is
[91:53] going off the rails, but we're still
[91:55] somehow soldiering forward and making
[91:56] food and cocktails and I dare say having
[91:59] a good time and celebrating 9 million
[92:01] subscribers, folks. We hit 9 million
[92:03] subscribers not 1 hour ago.
[92:08] Lizzie says NCIS does a whole hog.
[92:13] Somebody named Lizzie
[92:15] has informed us
[92:17] that a little syndicated television show
[92:20] called NCIS
[92:22] has done a whole hog.
[92:25] Which honestly sounds pretty gruesome. I
[92:27] honestly don't know the context for
[92:28] that. Is Is the whole hog like part of
[92:31] the crime scene or is it just like one
[92:33] kooky character loves to cook?
[92:36] It's like that that girl with the with
[92:38] the the the the goth girl in the She
[92:41] loves to barbecue, probably.
[92:43] Okay.
[92:45] Yeah, that follows. All right, so we got
[92:46] ourselves a
[92:48] Yeah. Is it really?
[92:51] Okay, thank you. Thank you, Lizzie.
[92:53] Uh any any other questions?
[92:56] Um
[92:57] Oh, I have a question. What
[92:59] What brand is your hat? I love it and
[93:02] want to pick one up for myself. Also,
[93:04] thanks for the great vids. Much love
[93:05] from Seattle. Matt Hoffman.
[93:07] Matt Hoffman is curious about where I
[93:09] got my hat. And Jess got me this hat, so
[93:11] she's going to have to illuminate that.
[93:14] Amazon.
[93:15] Really?
[93:16] Cool.
[93:18] All right, so but what's it called?
[93:19] What's the
[93:20] I can look it up. You mean this isn't a
[93:22] brand name hat?
[93:26] I'm kidding. I love this hat.
[93:28] Um
[93:30] I like wearing a
[93:31] black black ball cap. I like it. Makes
[93:33] me feel safe. Makes me feel good.
[93:35] Now, we're going to make a dipping sauce
[93:37] um that is
[93:39] uh a combination of hoisin, soy. Is this
[93:42] rice wine vinegar? Okay, and garlic and
[93:45] ginger. This is a totally optional, but
[93:48] you'll thank me later
[93:50] um kind of dipping sauce.
[93:53] Um where we got This looks like I'm
[93:55] going I'm going to guess on all these
[93:56] amounts. This looks like half a cup of
[93:58] hoisin.
[93:59] All right, I got two thumbs up on the
[94:01] half cup of hoisin.
[94:03] Now, we move on to the soy sauce.
[94:05] I'm also going to put this at a half
[94:06] cup. And put it this at a third of a
[94:08] cup. I'm going to put this at
[94:11] 3/8 of a cup.
[94:13] Uh quarter cup. This is not a quarter
[94:15] cup.
[94:16] Get out of here. She Now, she's just
[94:18] messing with me because we have company.
[94:22] Um this to me looks like a quarter cup.
[94:26] No, two ta- two tablespoons.
[94:29] Three tablespoons. Three tablespoons, I
[94:31] got it.
[94:32] Of uh of rice wine vinegar.
[94:34] Um then we've got uh this probably a
[94:37] half inch of worth of ginger that's been
[94:39] crushed.
[94:40] And or grated, rather. And then we've
[94:42] got some
[94:44] Uh where did my garlic crusher go? Oh,
[94:46] here it is.
[94:46] And then we've got three cloves of
[94:48] garlic that we're going to crush in
[94:48] there. And this just makes like it like
[94:50] How long did this take? About 15
[94:52] minutes? Uh this makes it super quick
[94:54] and easy so I'm kidding. It took about
[94:55] 30 seconds. It took makes a very very
[94:57] quick, very very easy, very very
[94:59] delicious dipping sauce
[95:02] with some lovely like it it kind of
[95:04] reminds me of um
[95:05] like a like a uh
[95:07] a dumpling sauce, I guess, because it's
[95:09] got the nice sharpness of the of the
[95:11] soy. And you know what would be great in
[95:13] this is black vinegar.
[95:15] I don't I don't want to make the it too
[95:17] cuz not everybody has black vinegar
[95:19] kicking around their house like we do.
[95:22] Uh
[95:23] but that sounded braggy. It's just cuz I
[95:25] make a cooking show. Otherwise, I
[95:26] wouldn't be here.
[95:29] Uh uh
[95:31] A lot of peo- A lot of folks don't have
[95:32] access to black vinegar. You kind of
[95:34] have to get it at specialty grocery
[95:36] stores. Uh but it's it's really really
[95:38] delicious. And if we down brought down
[95:41] the hoisin and up some black vinegar,
[95:43] that would be a really lovely sauce. But
[95:45] this is really really nice, too.
[95:47] Sorry to downsell the thing we're
[95:49] actually making.
[95:51] Uh
[95:51] It's got a lot of hoisin in it, which
[95:53] the the mixture of hoisin and um
[95:55] soy sauce really gives it the perfect
[95:58] uh uh consistency for dipping. It's not
[96:00] super thick like a barbecue sauce, where
[96:01] it's going to dominate whatever you're
[96:03] dipping in there. It's just going to
[96:04] coat it lightly, kind of like a dumpling
[96:06] sauce. Um let me get a tasting spoon.
[96:09] Perhaps this one?
[96:13] Mhm.
[96:14] So simple, so good.
[96:16] The ginger really comes through. That's
[96:18] going to be really nice on the beef in
[96:19] particular. And the chicken. And the
[96:21] vegetables. Speaking of which, why don't
[96:22] we get those those guys on the grill,
[96:24] shall we?
[96:26] Let's do it.
[96:27] You ready? You ready? You ready? You
[96:30] ready? Let's do it.
[96:39] Right out this way.
[96:41] All right. Um
[96:43] So, the meat is probably going to take a
[96:44] while longer to cook and I want to get a
[96:46] really nice sear on it.
[96:47] See, our our grill's right around 450.
[96:49] That means it's got great ambient
[96:50] temperature. And this side is going to
[96:52] be hot hot hot. But first, I want to
[96:56] clean it. I forgot about that. Where's
[96:57] the uh steel wool?
[97:00] Steel wool's on the sheet tray. Perfect.
[97:02] So, first thing we're going to do
[97:04] is brush it down. And uh ideally, you
[97:07] should have a grill brush if you own a
[97:08] grill, but if you can't find yours, then
[97:11] uh you can use a bit of steel wool that
[97:13] I'm holding on to with some tongs.
[97:16] And just brush it down. You're just
[97:18] trying to get off the uh
[97:20] all the all the detritus from the last
[97:21] time you grilled.
[97:23] Get these grates nice and smooth
[97:27] and ready
[97:28] for the next generation of grilled food
[97:32] that you intend to bring
[97:35] to the party.
[97:36] There we go.
[97:37] You want to do this while the grates are
[97:38] nice and hot. If you try to do this
[97:40] while while the grill's cold all the
[97:42] grease, all the fat, all the nasty that
[97:46] was on there is not going to let you
[97:47] scrape anything off. You're just going
[97:49] to mush it around. But if you got your
[97:50] We We preheated this grill forever.
[97:53] And that just basically carbonizes
[97:56] anything that's left on here.
[97:58] Makes it super easy to just scrub right
[98:00] off. Now, next, where I'll be right
[98:02] back. Next, you can follow me, though.
[98:04] It's okay.
[98:05] Uh next, we're going to also oil the
[98:08] grates.
[98:09] Best way to do this, I find
[98:11] is um
[98:13] little bit of neutral high smoke point
[98:15] oil. Again, this is like a grilling
[98:17] olive oil.
[98:18] Um normally, you wouldn't want to do
[98:20] this with olive oil, but this is a nice
[98:21] light olive oil that's been filtered and
[98:23] isn't extra virgin and won't um burn or
[98:27] to turn acrid or smoke. Uh but, you
[98:30] know, you can use vegetable oil, you can
[98:31] use canola. And then we're just going to
[98:33] get some on a paper towel like that.
[98:36] Just use it to coat down the grates.
[98:39] This is going to help prevent things
[98:41] from sticking, as you might have
[98:42] guessed.
[98:43] And just like uh cast iron, it's going
[98:46] to create a layer of polymerized oil
[98:50] on your grates.
[98:51] There we go. It's particularly important
[98:53] on the high heat side of things.
[98:55] There we go. Nicey nice. Close that
[98:58] down.
[99:00] This goes in here and our meat needs the
[99:02] most time on there. So, I'm going to
[99:04] throw these guys on first.
[99:07] Probably the
[99:09] chicken thigh. These guys really need to
[99:11] be cooked up to 160-175.
[99:13] I like to cook chicken chicken thigh at
[99:14] 175 because it's full of connective
[99:16] tissue and fat that really needs to
[99:18] break down. Very hard to overcook
[99:19] chicken thigh. I'm going to put it way
[99:21] back here. It's the hottest part of the
[99:22] grill. You ready? Ready for some sizzle?
[99:26] Can you hear that?
[99:28] I'm trying to get my mic close to it
[99:29] without burning my
[99:31] my beard.
[99:32] Um
[99:34] the beef as well
[99:35] I'm going to put towards the back
[99:37] because it it it can handle some heat.
[99:40] Typically, at least with my grill, you
[99:41] have to get to know your grill. With my
[99:43] grill, hottest part's in the back
[99:44] corner.
[99:45] Coolest parts out front. So, that's why
[99:47] the chicken breast is headed out here.
[99:51] And I realize now I don't have enough
[99:53] room for my vegetables. So, I'm actually
[99:54] going to crank on these burners.
[99:57] And we'll turn this into an indirect
[100:00] cooking system once the vegetables are
[100:02] done.
[100:04] So,
[100:05] my veggie guys
[100:07] are headed right here.
[100:10] Boom.
[100:11] Close them up.
[100:12] Let them sit. You You want to let it sit
[100:15] for two reasons. First off, if I try to
[100:17] pull that chicken off right now, it
[100:18] would stick like it was glued to those
[100:20] grates. But, if I let it If I If I let
[100:23] it form a crust, not only do you want a
[100:25] crust, not only do you want
[100:27] uh the Maillard reaction to occur and
[100:29] give you a nice brown crust, lots of
[100:30] flavor, lots of texture on the outside
[100:32] of your chicken or beef, you want It's
[100:35] going to That's what's going to lift it
[100:36] off the grates. That's what's going to
[100:37] make it not stick. So, we're going to
[100:39] let that go for a few minutes before we
[100:40] turn it. Want to make sure we get some
[100:41] good grill marks on there. Let's head
[100:43] back inside.
[100:45] We are not letting
[100:47] Hi. We're not letting rain stop us
[100:50] today.
[100:51] So, what do we got in terms of questions
[100:55] while I have a sip of my cocktail?
[100:58] Uh
[100:59] there's
[101:00] James asked about the pepper grinder. I
[101:02] feel like you got to shout it out. Oh,
[101:03] of course. No, no. This is This is This
[101:05] guy's a friend. Um
[101:07] Uh so, this is a This is made by a small
[101:11] company called MannKitchen, m a n n
[101:14] kitchen, which I I think in his native
[101:16] language means my kitchen. So, it's not
[101:19] like man kitchen. It's like man kitchen.
[101:22] Um
[101:23] and it's really a a revolutionary
[101:26] device. This is a marvel of engineering.
[101:30] Um it It grinds pepper.
[101:33] Uh
[101:34] Hmm, I want to do a demo, but I don't
[101:36] want to mess this up. Uh let's do it
[101:38] Let's do a plate. We'll do a plate.
[101:40] Some of my personal home plates.
[101:43] There we go. This is what I eat off of
[101:44] my actual meals. You'll notice that uh
[101:47] it grinds pepper at an incredible rate.
[101:50] And uh you're welcome for the free plug
[101:53] my friend.
[101:55] Uh because uh
[101:57] it's really It's really an incredible
[101:58] pepper grinder. I'm not going to lie to
[101:59] you, it's pricey. Uh you can order them
[102:01] on his website, MannKitchen, m a n n
[102:04] kitchen.
[102:05] Uh I think his Kickstarter still might
[102:07] be live, but I'm not going to lie to
[102:08] you. It's It's like a It's like a $200
[102:10] pepper grinder,
[102:11] uh which is a lot for a pepper grinder,
[102:13] but it's so beautifully over-engineered.
[102:16] Like, to refill it, all you got to do is
[102:17] press this button. This pops right off.
[102:19] Everything feels so satisfying, all the
[102:21] buttons. You know how I look how how we
[102:24] feel about buttons. That click that it
[102:25] makes when you drop it back down. The
[102:27] confidence of the drop. Yeah.
[102:29] No, everything about it is just perfect.
[102:32] And it also you cover up the grinding
[102:34] mechanism.
[102:37] Freshly ground pepper, ready to go.
[102:39] In some little cup.
[102:40] Anyway, we're not even giving The
[102:42] Botanist good
[102:43] as good uh
[102:45] uh
[102:46] uh advertisement as we are
[102:48] MannKitchen right now.
[102:50] Um but, I should mention that this
[102:52] stream is brought to you by The
[102:53] Botanist. Please go to Drizly if you
[102:56] want to order yourself a bottle and use
[102:58] code
[103:00] buh buh buh Use code BotanistBabbish to
[103:02] get $5 off if you're a new Drizly
[103:05] member.
[103:06] Um
[103:07] And uh they have been kind enough to
[103:10] sponsor this live stream. We've been
[103:12] making a couple cocktails. Uh we made
[103:14] the um grilled raspberry B&T. And what
[103:17] I'm sipping on now is a Negroni Bianco.
[103:20] Ro
[103:21] What I'm sipping on now is a Negroni
[103:22] Bianco, which is just really a super
[103:25] light refreshing floral version of the
[103:28] Negroni that you know and love.
[103:32] No better way to grill, if you ask me.
[103:35] Um
[103:36] So,
[103:38] now, what are we doing? We're waiting
[103:39] for that stuff to brown up. Let's do a
[103:41] couple more questions while we're
[103:42] waiting to get some grill marks.
[103:44] [Music]
[103:46] Funomena Picklesworth Funomena
[103:49] Picklesworth asks, "Have you ever
[103:50] thought about doing a basics episode on
[103:52] casseroles?" $25. asks, "Have you ever
[103:56] thought about making a basics episode on
[103:58] casseroles?" And did a super $25 super
[104:01] chat. Thank you so much.
[104:03] Funome- What was it? Funomena
[104:05] Picklesworth Funomena Picklesworth Uh
[104:08] thank you very much, Funome- Funomena
[104:09] Picklesworth. Say that five times fast.
[104:12] Um
[104:13] I I
[104:15] Yes.
[104:16] Uh I I wanted to do one I was going to
[104:19] do casseroles for you, Jake, because uh
[104:22] recently I did a frozen foods episode
[104:24] because my man had a baby, and that's
[104:26] what I was told like the best thing to
[104:28] get new parents is, you know, frozen
[104:30] quick easy meals. And uh so, I was going
[104:33] to do casseroles, but then I decided,
[104:35] "Okay, we should do, you know,
[104:36] breakfast, lunch, and dinner."
[104:37] Um but, I would love to do a casseroles
[104:39] episode. I grew up eating casseroles,
[104:41] you know, broccoli, cheese, rice
[104:43] casserole. That's my favorite thing at
[104:44] Thanksgiving. So, we will definitely do
[104:46] a casserole episode in the near future.
[104:47] What else we got? SNK asks, "Have you
[104:50] ever done a collab with Alton Brown or
[104:52] Chef John? Love to see it. Love from
[104:54] West Virginia." I've not ever done a
[104:56] collab with Alton Brown or Chef John. Um
[105:00] I have spoken with both of them. Chef
[105:01] John is a really really really really
[105:04] sweet guy who sent me some barbecue
[105:06] sauce. And
[105:08] Sawyer has a cat. Um
[105:11] This is Ro doesn't Ro doesn't care at
[105:13] all.
[105:18] All right. All right. All right.
[105:19] So, it's it's over. But, um
[105:21] uh uh uh uh
[105:23] What the hell was I talking about?
[105:25] All right. I I have the worst short-term
[105:27] memory. Uh Chef John is the sweetest
[105:29] guy. He sent me some of his barbecue
[105:30] sauce. He makes an amazing San
[105:32] Francisco-style barbecue sauce, which I
[105:34] didn't even know was a thing, but it's
[105:35] delicious. Um and uh he's he I learned
[105:39] how to cook from him in many ways, and
[105:41] Alton Brown. These are two of my food
[105:43] heroes.
[105:44] Uh Alton Brown, we've talked on
[105:45] Instagram a little bit. So, the fact
[105:47] that he even knows I exist is pretty
[105:48] crazy. Uh but, we don't have any We
[105:50] don't have anything on the books. Um So,
[105:53] hopefully one day soon we'll be able to
[105:55] do something together. Maybe all three
[105:56] of us. That'd be fun. What else we got?
[105:58] Um
[106:00] The Dank Heat Gamer asks, "Do you like
[106:02] NASCAR?"
[106:04] You know, I was raised on NASCAR, okay?
[106:07] I'm from upstate New York,
[106:09] which is the deep south of the north.
[106:11] And What? Oh, sorry. Sorry. Sorry.
[106:14] Uh I was I've been asked if I like
[106:16] NASCAR.
[106:18] And my answer was, "I'm from Rochester,
[106:20] New York."
[106:21] Uh and uh
[106:23] I was raised surrounded by cornfields,
[106:25] and that's not a joke. You've been to my
[106:27] house.
[106:28] I literally just had cornfields on on
[106:30] each side. And I was terrified all the
[106:32] time after the movie Signs. And uh
[106:34] that's not the question. The question
[106:35] is, do I like NASCAR? Frankly,
[106:38] not really. Um because of the, you know,
[106:41] just sort of
[106:42] single uh lap, you know, the the the the
[106:45] oval track really is what I Whatever
[106:47] they do, I can't remember what they're
[106:49] called, circuit races. Uh just the the
[106:52] IndyCars. I can't remember what it's
[106:53] called, but um
[106:55] whenever they do get off the oval track,
[106:57] that's when I get a little excited. I do
[106:59] like motorsports. I do like F1. I do
[107:01] like Le Mans um because they're really
[107:05] complicated tracks, and uh I've driven
[107:07] myself at Watkins Glen, which is a
[107:10] former F1 track in upstate New York, and
[107:12] I almost died because my brakes gave out
[107:15] when I was going 115 mph, which I know
[107:17] is not that fast, but it is when you
[107:19] don't have any brakes. Um What else we
[107:21] Uh what did they Where did you put the
[107:23] lime juice? People are curious. They
[107:24] forgot where the lime juice Oh.
[107:27] So, the lime juice
[107:29] I I probably didn't make that clear
[107:30] enough. Lime juice, I mixed together
[107:32] with some oil and garlic. And uh um it
[107:36] I'm going to use it to baste everything.
[107:39] I'm going to hit it with a brush on the
[107:40] grill right before it comes off. Garlic
[107:43] takes about 1 minute to cook tops. So, I
[107:46] just want to just ju- just dress it with
[107:49] this a little bit. Let it get kissed by
[107:52] the heat of the grill. I'm seeing some
[107:53] smoke coming off that grill, so maybe we
[107:55] should start turning things. Uh but,
[107:56] this goes on last to answer your
[107:58] question. This goes on last. Let's head
[107:59] outside, shall we? We're ready?
[108:05] Here we go.
[108:06] What do we got? Oh, yeah. I'm seeing
[108:09] some color. I need some tongs.
[108:13] Here we go.
[108:16] Oh, yeah. Look at that. See, you're only
[108:19] going to get that kind of color if you
[108:21] hit the meat with some oil.
[108:24] You need to hit the meat with some oil.
[108:25] That's what That's what helps it sort of
[108:27] carbonize like that. And uh get get that
[108:30] beautiful crust on there. See how
[108:32] nothing is sticking? Everything's
[108:33] lifting right off effortlessly.
[108:37] The
[108:38] Uh that's exactly what we're looking
[108:39] for. And as you can see, you know, this
[108:41] is not browning as much as this guy
[108:43] because it's way hotter in that back
[108:45] part of the grill. Now, just to make
[108:46] sure that we don't overcook stuff, I'm
[108:48] going to crank that down a little bit.
[108:50] Let's take a look at our vegetables.
[108:53] These guys need a little bit more time
[108:55] on that side.
[108:56] Did I lose a vegetable? I heard you go
[108:58] whoop.
[108:59] Okay. What did I do? Oh, no. I just
[109:01] couldn't see it. Okay. Sorry. Shoulder's
[109:04] in the way. There we go. Things are
[109:05] looking great. We just flipped these
[109:06] guys. They're looking good. Um I'm
[109:09] probably just going to sear these I'm
[109:12] I'm probably going to sear the beef and
[109:13] the chicken breast on this side alone.
[109:16] This I might give another turn.
[109:18] In fact, I might turn this around
[109:20] because it seems like it's really
[109:21] getting blasted in that corner.
[109:24] Oh yeah.
[109:25] Obviously, you don't want flare-ups.
[109:27] Flare-ups are not ideal. That's where
[109:29] you get those really sort of bitter
[109:31] grill flavors.
[109:32] Um
[109:33] So, I I I like seeing the flames. It's a
[109:35] lot of fun, but you don't really want
[109:37] that.
[109:39] Can I see my breath right now?
[109:41] Can you see Can you see?
[109:43] Is Can you see it?
[109:45] Yeah. What's going on?
[109:46] What's happening? I thought this was the
[109:48] first unofficial summer Friday.
[109:51] Anyway, all right. Let's go back in
[109:53] here.
[109:55] I completely forgot that we were
[109:56] grilling, if I'm being totally honest.
[109:58] Um
[109:59] I got so absorbed in the NASCAR
[110:01] question. What else we got? Um
[110:04] Our Nest will Bomb asks, "Hey, would you
[110:07] ever consider doing a series dedicated
[110:09] to foods for specific diets with
[110:10] specific needs, such as all capitals F O
[110:14] D M A P, keto, kosher, halal, etc.?"
[110:18] I don't know what a F O D M A P is. Fob
[110:20] map. What is Uh it's a low
[110:22] Here come
[110:23] Okay, then. It's a low glycemic index
[110:25] food thing. Okay. Well, I I As
[110:28] personally, I I I don't know that one,
[110:30] but um
[110:31] the question was, am I ever going to
[110:32] make some episodes that cater to
[110:33] specific diets and and uh food
[110:36] requirements. And uh the answer to that
[110:39] is absolutely yes. The The one that we
[110:41] have most imminent is um
[110:44] uh gluten-free pasta. We're working on
[110:46] our best possible gluten-free pasta uh
[110:49] blend, if you will, of different flours
[110:51] and different um you know, just just
[110:53] just how to make it gluten-free for all
[110:55] of our celiac friends out there and for
[110:57] everybody who is gluten averse. Uh we
[110:59] want to get you the best pasta that we
[111:00] possibly can. That's coming soon. And we
[111:03] definitely want to explore other food
[111:05] allergies. There's a lot of and food uh
[111:07] dietary requirements. There's a lot of
[111:09] different needs out there, and we're
[111:10] excited to figure out what we can add to
[111:13] that conversation. What else we got?
[111:16] Um any more knives coming soon? Yes. Uh
[111:20] sorry, the question was, any more knives
[111:22] coming soon? The answer is yes. We have
[111:24] a full set of cutlery coming out. Uh
[111:27] most of the knives are out. We do We do
[111:29] have a couple more coming. Uh carving
[111:30] knife, carving fork uh that I'm very
[111:32] very excited about. We've kind of
[111:34] modeled it after this one, so that's
[111:36] fun. Uh we also have a full line of
[111:39] every imaginable kitchen product coming
[111:41] out. Um cutting boards.
[111:43] Uh I'm looking at them right there. I
[111:45] Can I show like prototypes?
[111:46] Where? All right. I'm going to show you
[111:47] guys some prototypes. I just got sent a
[111:49] full battery of prototypes. So,
[111:53] follow me, won't you?
[112:00] There we go. Okay. So, check this out.
[112:03] We got a cocotte.
[112:04] I don't know if I'm saying that
[112:05] correctly.
[112:06] We got the big sauté pan.
[112:09] Um this is good
[112:11] baking dishes. Uh So, so we have all
[112:14] different kinds of fun goodies coming
[112:16] out. Like here,
[112:18] Oh, yeah. Yeah. Yeah. So,
[112:22] these are just prototypes. This is also
[112:24] a very early prototype, but it is my
[112:26] favorite pan that we have coming out.
[112:28] It's a deep 12-in sauté pan. Uh this is
[112:31] great not only for, you know, sautéing,
[112:33] but also it's great for deep frying. I
[112:35] do all my deep frying in this guy, and
[112:38] it's great for braising. Like it's just
[112:40] the right height for braising, you know,
[112:42] six short ribs. It's perfect because
[112:43] every time you do that in a big Dutch
[112:45] oven, you know, you end up with all this
[112:47] air on top, and this is just exactly the
[112:49] right height for braising. It's my
[112:50] favorite pan, and we do have it coming
[112:52] soon. I'm sorry, I just hit the mic. We
[112:54] got a full line of cookware, a full line
[112:56] of dinnerware,
[112:57] silverware, everything every kind of
[112:59] wear.
[113:00] Um and
[113:02] those guys, like this
[113:04] These are experimental models that I'm
[113:05] literally seeing for the first time. We
[113:07] got ourselves a beautiful enamel cocotte
[113:10] with the dimples on here. This helps
[113:12] evenly distribute
[113:14] um condensation that it that that builds
[113:17] up on the lid when you're braising
[113:18] stuff. This helps instead of just making
[113:20] it go down the sides of the pan, it
[113:22] these dimples help it drip all over,
[113:24] which is pretty cool. Um
[113:26] But anyway, I'm not here to sell my
[113:28] cookware, but that stuff is coming soon.
[113:30] Um I'm going to check on these guys
[113:33] again, I think. What do you think,
[113:34] folks? Are we ready? Jesse, are you
[113:36] ready? You cool? All right, here we go.
[113:44] All right, cool. You got it. You got it.
[113:45] You're good.
[113:50] Those are looking good. Let's flip the
[113:51] veg.
[113:54] Where are my tongs?
[113:57] Could you uh clear off one of these um
[113:59] one of these sheet pans so I can put the
[114:00] finished stuff on it? Thank you so much.
[114:03] All right, we got some Oh, some real
[114:05] nice color on the veg. Look at that.
[114:08] That's beautiful. Oh, I'm sorry. I'm
[114:10] standing in the way. Those are very
[114:12] nicely cooked veg. We're not doing
[114:13] indirect fire today today
[114:16] against my
[114:17] my better instincts, we're just going to
[114:19] grill everything till it's done. Uh this
[114:21] beef is looking
[114:23] pretty right to me, as is this chicken.
[114:25] Well, I guess the chicken could use
[114:26] another minute. What I am going to grab
[114:28] is a thermometer because, folks,
[114:31] especially with kebabs, the only way
[114:32] you're going to be able to tell if this
[114:33] stuff is done is if you temp it.
[114:36] Oh, that guy's well done.
[114:40] That can't be right.
[114:42] I'm going to turn this away from you so
[114:43] I'm not embarrassed
[114:45] cuz I do think I overcooked the beef,
[114:46] but that's okay.
[114:47] So, what I'm going to do now
[114:49] is I'm Whoop.
[114:51] I'm going to lower
[114:52] the heat over here.
[114:55] There we go.
[114:56] Lower this way down.
[114:58] Let's see if the chicken's cooked.
[115:01] My chicken breast still No, this 155.
[115:04] That's right where I like it. So, I'm
[115:05] going to give everybody a baste.
[115:09] Everybody a baste. Let's mix everything
[115:11] together again. So, the garlic is
[115:13] floating throughout. We want all that
[115:15] garlic, all that lime juice, all that
[115:16] oil.
[115:17] There we go.
[115:18] And let's just baste it down.
[115:21] There we go.
[115:23] This totally optional, but it's just
[115:25] going to add another little dimension of
[115:27] flavor to everything you've got on the
[115:29] grill.
[115:32] That chicken thigh could cook, honestly,
[115:33] forever, and it's still going to be
[115:35] really really good. Oh, yeah. There's a
[115:37] little bit of oil in there, so do be
[115:38] careful of flare-ups. They are going to
[115:40] happen.
[115:43] There we go.
[115:47] Make sure everybody's well coated. I'm
[115:48] going to do the vegetables, too.
[115:50] I might just do it.
[115:52] I might just do the veg.
[115:58] There we go.
[116:00] Beautiful.
[116:01] All right.
[116:05] Okay, and we have All right, this is
[116:07] good to go. Thank you so much. And we're
[116:09] almost done, folks. We almost got
[116:11] ourselves some grilled stuff. What I'm
[116:13] going to do is just let that garlic cook
[116:16] for like
[116:18] Planes. I'm just going to let that
[116:19] garlic cook for like
[116:21] 30 seconds. It just needs a little bit
[116:23] of heat so it's not raw. Uh and then I'm
[116:25] going to pull everything off, and we're
[116:26] going to eat it.
[116:28] All right, just I'm going to eat it
[116:30] alone. Where's Oh, here we go.
[116:31] No, I'm kidding. Everybody's going to
[116:32] eat it. Don't worry.
[116:34] I feed my crew. I feed everybody.
[116:37] So, the vegetables, I honestly think
[116:39] they need a little bit more time.
[116:42] This also Yeah, the chicken thighs could
[116:44] use a little more time, but I think
[116:46] my my chicken breast is ready to go.
[116:50] As are as is the beef.
[116:53] Beef's done.
[116:54] Beautiful.
[116:56] Chicken breast, I think we're good to
[116:57] go.
[116:59] This one I flipped it over just so that
[117:00] garlic gets a little kiss of heat.
[117:03] That I'm going to let it I'm going to
[117:04] let go for just a little bit longer just
[117:05] cuz I've never had overcooked chicken
[117:08] thigh, honestly. I've never had it in my
[117:09] life. You could push that to 210, and it
[117:11] would be fine.
[117:12] Let's see how these guys are looking.
[117:13] No,
[117:14] veg needs a little bit more time. See,
[117:16] this is why we have um things on
[117:18] separate skewers so we can control how
[117:20] much heat, how much grill
[117:23] how much grill love and everything's
[117:24] getting. Let's bring these back in here.
[117:27] Beautiful.
[117:28] I'm going to steal myself a piece of
[117:30] beef because
[117:32] it's my house, and I Why did I do that?
[117:34] [Music]
[117:36] I just touched the the the skewer like
[117:38] it like like I like I didn't know what
[117:39] was going to happen.
[117:41] I'm going to close this up so no cats
[117:42] escape because we have a particularly
[117:44] adventurous one tonight.
[117:46] Um Do we have any oven gloves up here?
[117:49] No, I can just use one of these.
[117:52] Just like I'm a real cook.
[117:54] This is how you really do it.
[117:57] Let's grab one of these boys off. Come
[117:58] on.
[118:01] Mhm.
[118:04] That garlic is so nice on there. Mhm.
[118:09] The problem with eating on a cooking
[118:11] show.
[118:14] Just get shot silence and chewing noises
[118:16] for like 30 minutes.
[118:23] Can you do that more into the mic,
[118:25] please?
[118:28] Mhm. Got to get it out of the teeth, you
[118:29] know.
[118:31] Ah okay great.
[118:33] People probably loved that. ASMR
[118:37] ASMR mouth smacking.
[118:40] What are you going to do? Thank you
[118:41] again to The Botanist for sponsoring
[118:43] this live stream. Botanist Islay Dry Gin
[118:46] has 22 distinct hand-foraged
[118:50] uh botanicals from the remote island of
[118:53] Islay, and we've made it some lovely
[118:54] cocktails with their gin tonight. We've
[118:57] made a grilled raspberry B&T, and we've
[119:00] made a Negroni Bianco.
[119:03] And if you'd like to try The Botanist
[119:05] Gin yourself, please go to Drizly and
[119:07] use the code Botanist Babish to get $5
[119:10] off if you're a new user. Drizly is a
[119:13] The Drizly. Drizly is is a an app where
[119:16] you can order alcohol and it generally
[119:18] gets you within an hour. So, this could
[119:20] be yours inside the hour.
[119:22] This has been Babish.
[119:24] Let's get the rest of food.
[119:27] Let's go. You ready? Ready to do it
[119:28] again? All right.
[119:36] All right, I think those are good.
[119:38] I need tongs.
[119:41] Hey.
[119:43] All right, we got our chicken thigh
[119:44] here. That's looking mighty nice.
[119:47] And then we got our veg.
[119:49] I don't want to lose
[119:51] What's happening?
[119:53] What is with this year? That was better
[119:55] than last year, I guess, right?
[119:57] Yeah.
[119:58] All right, so
[120:00] veg is off.
[120:02] And of course, once we are done cooking
[120:05] killing all the
[120:07] burners.
[120:09] Turn off the propane down below when you
[120:11] don't have a handful of food.
[120:13] And here we go. We're back at camera A.
[120:15] Brad, take foot
[120:18] And I'll close this so Mr. Rowe doesn't
[120:21] get too curious.
[120:23] There we go. And there you have it,
[120:25] folks. We have some quick and easy
[120:28] kebabs. Chicken, beef, and vegetable
[120:31] with a delicious
[120:34] soy ginger garlic dipping sauce. This is
[120:37] the way to start the summer even though
[120:39] it's not summer and it's raining like
[120:41] crazy. It sure feels like it in here cuz
[120:42] I got myself a Negroni Bianca. I got
[120:45] myself some freshly grilled meats and
[120:46] vegetables and I'm feeling pretty good
[120:49] about it. So, should we take a a few
[120:51] more questions before we before we dig
[120:53] in?
[120:54] Yeah, I've got Dawson Cooper
[120:57] is requesting that you make lefse.
[121:00] It's a Norwegian potato flatbread
[121:03] that's usually made and served around
[121:04] the holidays. Dawson Cooper requests
[121:06] that I make lefse, which is a Norwegian
[121:09] flatbread?
[121:10] Bread that is served around the
[121:12] holidays.
[121:13] That sounds very interesting and I'd
[121:15] like to look into that more. Thank you
[121:16] so much. I have so much to learn
[121:19] about Norwegian cuisine in particular,
[121:21] but also in life in general. Never stop
[121:24] learning kids.
[121:25] Um
[121:27] I might actually hit this with a little
[121:29] bit more
[121:30] of the base.
[121:31] I'm not going to Don't Only do this if
[121:33] you really like garlic flavor.
[121:35] Because this is raw garlic, so it's
[121:37] going to be very very strong, but
[121:40] I like it. So, I'm I'm going to do the
[121:42] the chicken thigh with this and that's
[121:44] going to be really really nice. Maybe
[121:45] the maybe one of the chicken breasts,
[121:47] too, so you guys have a choice
[121:49] in your in your dining experience. God,
[121:51] that smells good.
[121:53] There we go.
[121:56] And that's it, folks.
[121:57] How's it look? Are we Are we all plated
[121:59] up nice? Everything look cool?
[122:01] Botanist looks nice.
[122:03] Kebabs look nice.
[122:05] Great.
[122:06] And my Negroni Bianca looks real nice.
[122:10] Cuz it's the perfect drink for grilling
[122:12] rain or shine
[122:14] on the first unofficial
[122:16] summer Friday,
[122:18] which is today.
[122:19] Um
[122:20] So, thank you again so much to The
[122:22] Botanist for
[122:24] for for sponsoring this episode. We
[122:26] really appreciate it.
[122:27] Uh
[122:28] cocktails were delicious, the food's
[122:29] delicious. Thank you guys so much for
[122:31] hanging out. Is there anything else you
[122:32] want to touch on? We're right at the
[122:33] We're exactly on time. What's happening?
[122:36] How do we do this on time? That's
[122:37] insane.
[122:39] They I think to turn to finish it out,
[122:42] turn off the gas.
[122:44] Let's go turn off the gas, folks. Here
[122:45] we go.
[122:48] Flames.
[122:50] All right.
[122:51] This is the most important part of
[122:52] cooking
[122:54] between uses between grill uses.
[122:58] Turn off your gas.
[123:00] Okay? There we go.
[123:02] Safe and sound. Make sure everybody's
[123:04] off.
[123:06] I don't know why I did that, but you
[123:07] know, just check. I don't know.
[123:11] There we go.
[123:12] And that's all there is to grilling,
[123:14] folks. That's That's all you got to do.
[123:17] You got to You got to throw some meat on
[123:19] a stick. You got to mix up a cocktail
[123:21] with The Botanist. And you got to
[123:23] take in the summer rains, the summer
[123:26] rainy breezes where I can see my breath
[123:28] outside just now.
[123:29] But, like I said, I'm an American.
[123:32] Nothing will stop me from grilling ever.
[123:35] Don't don't Don't sprinkle on me, rain.
[123:39] Uh
[123:40] but uh Anyway, folks, thank you so much
[123:42] for for joining and hanging out. Thank
[123:44] you very much again to The Botanist for
[123:46] sponsoring this episode. Is there
[123:47] anything else that I need to for for
[123:49] that read?
[123:50] the promo code one more Let's give the
[123:51] promo code one more time, guys. If you
[123:53] want to try The Botanist for yourself,
[123:54] go to Drizly.
[123:56] It is an app for ordering alcohol. You
[123:58] can get alcohol within 1 hour. And you
[124:00] can order a bottle of The Botanist if
[124:01] you use the code Botanist Babish to get
[124:03] $5 off if you're a new user.
[124:07] And thank you guys so much for hanging
[124:08] out tonight. Thank you for all the great
[124:10] questions,
[124:11] particularly from Rochesterians. And
[124:14] uh
[124:15] There was one Rochesterian and I and I
[124:17] appreciate them. But, I appreciate all
[124:19] of you, of course. And you know, I
[124:21] haven't tried this dipping sauce yet,
[124:22] either. I might as well do that on
[124:23] camera, am I right?
[124:25] I think I'm going to do the chicken
[124:26] breast.
[124:28] Should use a fork and serve my fingers
[124:29] you know, like a
[124:31] civilized human being. And for every
[124:34] anybody who's cur- No, I'm going to do
[124:35] the
[124:36] the thigh. What am I doing? Um
[124:39] Uh for anybody who's curious about where
[124:41] we are and what we're doing, this is my
[124:43] home kitchen. This is where I live. I'm
[124:45] going to try this on its own first.
[124:49] That's actually That's really good.
[124:59] What do I do?
[125:02] What do I do while I'm chewing?
[125:04] Leave a comment. What do what what what
[125:05] what does a cooking show host do while
[125:06] he's chewing?
[125:08] Um anyway,
[125:09] we're here in my home kitchen. This is
[125:12] where I live. Uh literally one floor
[125:15] above the Babish kitchens. We wanted to
[125:17] be up here so we could be closer to the
[125:18] grill
[125:19] and closer to the heart.
[125:22] I love you, too. Uh
[125:24] you didn't say but I I felt it when in
[125:26] that wall. Um
[125:28] And uh it's been really lovely having
[125:31] you guys in my actual home. It's been
[125:33] really nice.
[125:34] Rowe is Rowe says hi. He's not around
[125:37] right now, but he I'm sure he's going to
[125:39] jump up here and just eat half of this
[125:41] chicken before I even realize what's
[125:42] happening. Um and thank you so much
[125:45] again to The Botanist for sponsoring
[125:46] this live stream. Thank you for the
[125:48] delicious cocktails. Thank you guys for
[125:50] watching and thank you for helping us
[125:51] hit 9 million subscribers, which we just
[125:54] hit about 2 hours ago. Thank you guys so
[125:57] much. This has been a dream. This has
[125:58] been a great way to end the week. And
[126:01] happy Friday. Happy grilling. Happy
[126:03] Memorial Day. Happy summer.
[126:05] Thanks guys.
[126:07] Dippa dippa.