---
title: 'Grilling Tips Livestream | Basics with Babish'
source: 'https://youtube.com/watch?v=e4mO7ImDKI8'
video_id: 'e4mO7ImDKI8'
date: 2026-06-28
duration_sec: 0
---

# Grilling Tips Livestream | Basics with Babish

> Source: [Grilling Tips Livestream | Basics with Babish](https://youtube.com/watch?v=e4mO7ImDKI8)

## Summary

In this live stream, Andrew Rea (Babish) hosts a grilling session focused on kebabs while mixing cocktails sponsored by The Botanist. He shares practical tips on meat preparation, grill setup, and cooking techniques, interwoven with casual chat and Q&A.

### Key Points

- **Separate Skewers for Each Ingredient** [22:24] — Put only one type of meat or vegetable per skewer to account for different cooking rates. Mixed skewers lead to burnt vegetables or undercooked meat.
- **Two-Zone Fire Setup** [31:21] — Create a two-zone fire by turning burners to full on one side and off on the other. This provides a hot searing surface and a cooler oven-like area for finishing.
- **Pre-Salt Meat for Better Flavor** [30:10] — Salt meat at least 15–30 minutes before grilling. The salt penetrates, tenderizes, and helps retain moisture during cooking.
- **Remove Silver Skin** [28:56] — Silver skin is connective tissue that never becomes tender, even with prolonged cooking. Trim it off to avoid chewy bites.
- **Clean and Oil Hot Grates** [84:33] — Preheat the grill, then scrub grates with steel wool or a grill brush to remove residue. Oil the grates with a high-smoke-point oil to prevent sticking and build a polymerized layer.
- **Let Meat Form a Crust Before Flipping** [100:14] — Allow meat to sear undisturbed until a crust forms. This creates grill marks and releases the meat naturally from the grates.
- **Use a Thermometer for Doneness** [114:28] — With kebabs, the only reliable way to check doneness is with an instant-read thermometer. Chicken breast is done at 155°F (preferred) or 165°F (CDC).
- **Baste with Lime-Garlic Oil at the End** [115:00] — Brush kebabs with a mixture of lime juice, oil, and garlic in the last minute of cooking. Garlic cooks quickly and adds a fresh burst of flavor.
- **Grilled Raspberry Simple Syrup** [16:00] — Grill raspberries to add smoky char, then boil with sugar and water to make a syrup. Use in a Gin & Tonic for a unique summer cocktail.
- **Negroni Bianco Recipe** [71:09] — Mix 1 oz The Botanist gin, 1 oz white Italian bitter, and 1 oz white vermouth. Stir with ice, strain into a glass with a large cube, and garnish with an orange twist.

### Conclusion

Babish demonstrates that successful grilling comes down to preparation: separate skewers, a two-zone fire, and proper salting. Pair your cookout with a refreshing cocktail to complete the experience.

## Transcript

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