Grilling Tips Livestream | Basics with Babish

[06:46] clipped.

[06:51] Ladies and gentlemen, good evening and

[06:54] welcome to the Babish live cooking grill

[06:58] experience live.

[07:01] Brought to you by the Botanist. We're

[07:02] here in rainy New York City. It is my

[07:05] pride and privilege to introduce to you

[07:09] Upstate New York's favorite son,

[07:12] Andrew Rea.

[07:15] Oh, wow. Thank you. Woo! Wow.

[07:19] What an introduction. That was so nice.

[07:21] Thank you so much whoever

[07:23] read that. Uh hey guys, how you doing?

[07:26] Nice to see you. This is my camera here,

[07:27] I'm being told. So, this is how I'm

[07:29] going to address you at home. My name is

[07:32] Andrew Rea. You might know me as Binging

[07:34] with Babish, which is a confusing

[07:36] name for a person to have, but that's

[07:39] how you probably know me. And uh I want

[07:41] to thank you guys so much for coming out

[07:43] to this first unofficial Friday of

[07:46] summer grilling live stream brought to

[07:48] you by the Botanist Islay Dry Gin.

[07:50] Islay Dry Gin, right? That's the one.

[07:53] Okay, yeah. So, this stream is brought

[07:55] to you by the Botanist. They've been an

[07:57] amazing partner over the years, and

[07:59] we're really excited to be working with

[08:00] them to bring you both some fun grilling

[08:03] tips and some fun delicious cocktails.

[08:07] I'm acting like I'm reading a script,

[08:08] I'm not. There is a script that I can

[08:10] read if you uh So, we are here talking

[08:12] about grilling tips today. Primarily, we

[08:14] are talking about uh just, you know,

[08:16] grilling kebabs. I don't know why we

[08:18] called it grilling tips. I'm going to

[08:19] try to give you as many tips as I can.

[08:21] Uh but, mostly we're talking kebabs.

[08:23] Kebab tips, if you will.

[08:26] So, thank you again so much to the

[08:28] Botanist uh for uh sponsoring this this

[08:31] live stream. We're going to kick things

[08:32] off by making a Botanist and Tonic, a

[08:35] grilled raspberry Botanist and Tonic. Uh

[08:39] am I hitting everything or should we

[08:40] move on to making the cocktail? Am I the

[08:42] only one with the document open?

[08:45] Yes, I am. If you don't have a bottle of

[08:48] the Botanist yet, you can order on

[08:50] Drizly. Drizly is an app where you can

[08:53] only order the Botanist. That's the only

[08:55] thing that they sell. Uh and I'm

[08:56] kidding. Drizly is a is an app where you

[08:58] can get your favorite different kinds of

[09:00] alcohols within 1 hour, generally.

[09:03] Uh I'm not going to make that guarantee,

[09:05] no, sir. Uh and if you tell them Babish

[09:08] sent you by using code Botanist Babish,

[09:10] you get five bucks off if you're a new

[09:11] user.

[09:12] Uh

[09:13] little little life hack there. Just uh

[09:15] just make a new email. Just make a

[09:16] different email. I'm kidding, don't do

[09:17] that. Jeez, I'm probably going to get in

[09:19] trouble for that. The FCC.

[09:21] I almost said FAA, which would have been

[09:23] even more confusing. Um

[09:25] so, uh before I make this cocktail here,

[09:28] should we field a couple questions? We

[09:29] got any super chats or anybody

[09:31] standing out? Any Rochestarians? Any

[09:34] people yelling out 585? Go Bills.

[09:38] Lot of kosher salt. Lot of kosher salt,

[09:40] folks.

[09:41] We got the kosher salt right here, don't

[09:43] worry. Don't worry. No, don't worry

[09:45] about it. We're we're all about the

[09:47] kosher salts around here.

[09:49] Um if you watched my recent piece on

[09:51] Wired,

[09:52] uh I explained why I always use kosher

[09:54] salt. It's because it's pinchable and

[09:56] because it's a bigger grain of salt, so

[09:57] you there's less salt in a teaspoon of

[09:59] kosher salt than a teaspoon of table

[10:01] salt. Yeah?

[10:03] Is there any Is there any doubt about

[10:04] it?

[10:05] It's It's It's a more forgiving salt.

[10:07] It's you can pinch it, so you can feel

[10:09] the salt going in there. That's not why

[10:11] you're here. You're here to learn about

[10:12] grilling tips. Here in New York City, I

[10:14] should point out, it is raining.

[10:17] It is not just raining. It is raining a

[10:19] lot. It looks like beautiful sunlight

[10:21] pouring in through the windows right

[10:23] now, but that's because of our

[10:23] incredible production lights. Uh and now

[10:27] we're It's something's going on here.

[10:29] They have these hand signals that we're

[10:30] supposed to be like Oh, there we go.

[10:32] Okay. Yeah, we're getting a shot out the

[10:34] window here.

[10:35] As you can see,

[10:38] it is raining. But,

[10:40] if there's one thing that I've learned

[10:44] as an American, it's that nothing will

[10:46] stop us from grilling.

[10:48] Nothing.

[10:49] Rain, sleet, or snow. That's the post

[10:52] office. We Um

[10:54] Uh

[10:55] come hell or high water,

[10:57] we are grilling.

[10:58] Unless the water gets too high, in which

[11:00] case maybe not. But,

[11:01] for now we're grilling. So, we're going

[11:03] to make some kebabs today. And like I

[11:05] mentioned, we got some wonderful

[11:06] cocktails. We're making a grilled

[11:08] raspberry B&T, botanist and tonic. And

[11:11] we're making a

[11:13] a Negroni Bianco, which is a white

[11:15] Negroni. It is It's It's made You know,

[11:17] most Negronis are that bright red color,

[11:19] and this is made with Italian white

[11:21] bitters instead of the usual um

[11:24] uh I can't remember the name of the the

[11:26] red Italian liqueur, but it's a white

[11:28] Italian liqueur. It's really great for a

[11:30] summer's day, rain or shine. Um

[11:33] So, let's start off with a cocktail,

[11:35] shall we? Did I

[11:36] Thank you again to the botanist for

[11:37] sponsoring this stream. Let's make a

[11:40] cocktail. Where's my mise for that?

[11:42] You want to answer a question or Oh,

[11:43] yeah, I'd love to make answer a

[11:44] question. Uh we got a couple

[11:47] super chats that you can shout out when

[11:48] you have a second to yourself, but

[11:50] Would love to.

[11:51] from Qs. Thank you very much for the

[11:53] super chat.

[11:55] Uh CG artist here. I remember you

[11:57] mentioned coming from a VFX background.

[11:59] Do you miss those days at all?

[12:02] Oh, man. We want to hear the answer to

[12:04] that. Oh, yeah, I should repeat

[12:05] questions back. That's how uh TV works.

[12:08] I'd like to point out that we have the

[12:09] whole team here. Uh we'll introduce you

[12:11] to them after the stream.

[12:13] Uh but we got Jess on on uh the roaming

[12:16] cam. We got Brad directing. We've got

[12:18] Sawyer MCing. And we've got Kendall

[12:21] doing literally everything else. Because

[12:23] that's that She's amazing like that. She

[12:24] did all this beautiful mise en place.

[12:26] Like, remember the old live streams when

[12:28] I would just kind of show up and be

[12:30] like, "I just got back from the grocery

[12:31] store." Uh okay, we need to What do we

[12:33] need to do? French toast? I don't know.

[12:35] Soak some bread. Uh those are the old

[12:37] live streams. And now everything's laid

[12:39] out. It's beautiful. And it's still

[12:41] going to be just as goofy. Like, you can

[12:43] organize things as much as you want. I'm

[12:45] still going to screw it up. So,

[12:47] let's start by screwing up this

[12:48] cocktail. I'm kidding. This is a very

[12:50] easy cocktail to make. I'd have to try

[12:52] real hard to screw this up. Um but, you

[12:55] know, I'm I'm about to. Cuz where's Oh,

[12:57] here's the mixing glasses. Okay. They

[12:58] give us these really cool mixing glasses

[13:00] that are made, I think, from an old

[13:01] botanist bottle. I think. I don't know.

[13:04] But, it's I I love their bottle design.

[13:06] It's really really cool. Um I'm going to

[13:08] throw some ice in here, so chat amongst

[13:10] yourselves while I'm grabbing some ice.

[13:12] Maybe switch to B cam, so we can get a

[13:14] an action shot of some ice.

[13:17] Brad? It's okay. It's all right.

[13:22] Turn up the volume on your lock.

[13:24] Looks like the levels are good. You want

[13:25] me to turn People are saying um

[13:28] It's all the way up all the way though.

[13:29] We can't We can't do that on the

[13:31] computer? No, the volume is all the way

[13:32] up and it looks

[13:34] our volume looks good.

[13:35] Huh. All right. Well, should we try to

[13:37] do that on the pack?

[13:41] This is This is what I was talking

[13:43] about, folks. We

[13:44] We know what we're doing, but

[13:46] you know. Um so, let's see here. Can you

[13:49] do it on the receiver?

[13:50] I don't think so.

[13:52] Can I do it here?

[13:55] Hm.

[13:56] Sorry, folks. We'll be right back. We'll

[13:58] be We'll be right with you.

[14:01] Uh

[14:02] I don't I've never used this pack

[14:04] before.

[14:06] Um

[14:09] All right. Sorry, folks. I'm just going

[14:11] to yell until we turn up the volume a

[14:13] little bit.

[14:13] Turn the volume up on your own computer.

[14:15] Turn the volume You turn the volume up

[14:16] at home.

[14:19] I can't do it for you. The button's

[14:20] right there. No, I'm kidding. I just

[14:22] don't know how to turn it up on the

[14:23] pack.

[14:24] We can do this. We got it.

[14:27] Uh yeah, Brad's coming on. Everybody,

[14:30] please give Brad a big round of

[14:32] applause. This is our director, Brad

[14:34] Cash.

[14:35] Here we go. And I'm just going to talk

[14:38] you through this, Brad. You said you

[14:39] were going to mess it up, and it was me

[14:41] who messed it up.

[14:42] No, come on, bud. We've been using these

[14:44] packs forever. I don't know what could

[14:45] possibly be done with this.

[14:46] this

[14:47] I mean, the levels look so good.

[14:49] exact same thing as that I'm doing.

[14:50] it doesn't work It doesn't happen on

[14:52] here. Confirmed that.

[14:54] Okay. Well, So, I'm just going to keep

[14:56] talking loud then. They like me talking

[14:58] loud. Is they can hear this better? I'm

[15:00] going to keep it going.

[15:02] My My vocals will last the 2 hours of

[15:04] this live stream.

[15:06] Anyway, for those of you following along

[15:07] at home, we're going to make a grilled

[15:10] raspberry botanist and tonic.

[15:13] Are they saying I'm being too loud now?

[15:14] is fine. Oh, fine.

[15:18] You know what? In addition to whole

[15:20] like, you know, offensive words, we

[15:21] should add volume to the list of blocked

[15:24] words.

[15:26] No, I'm kidding. But, we appreciate you

[15:28] all of you who like the volume the way

[15:30] it is. Thank you so much.

[15:32] Um

[15:33] Uh I have so many mixing spoons.

[15:35] Okay.

[15:36] Anyway, we're going to

[15:38] after that, you know, I think we can go

[15:39] for a cocktail, right, folks? I'm going

[15:41] to I'm going to have a cocktail now. Um

[15:43] this is the stuff for the Negroni

[15:46] Bianco. Oh, okay, I see. We put all the

[15:48] mise for all the drinks on the one tray.

[15:51] I get it now. But, this needs mint. This

[15:53] needs raspberry. And this needs a

[15:56] grilled raspberry simple syrup. This is

[16:00] pretty easy to make. A little

[16:02] It's a little bit challenging cuz you

[16:02] have to grill raspberries. Uh which that

[16:05] sentence alone is hilarious to me. But,

[16:07] if you grill the raspberries, you get

[16:09] this nice, you know, smoky char on

[16:10] there, and that translates into the

[16:12] syrup. Basically, once you've grilled

[16:13] the raspberries, you boil them together

[16:15] with sugar sugar and water just like you

[16:16] would any simple syrup. And you uh

[16:18] strain it, and you end up with this guy.

[16:20] And this adds a really lovely flavor to

[16:22] a gin and tonic.

[16:24] a botanist and tonic, if you will. Um

[16:27] so,

[16:28] to make this cocktail, what are the

[16:30] amounts? I need the amounts. I got them

[16:32] right here. Don't worry about it. I got

[16:33] it. I got it. Don't worry about it. All

[16:35] right, I need 2 oz of the botanist

[16:38] Islay dry gin. So, I'm going to grab one

[16:41] of these fresh bottles here. They sent

[16:43] us like six bottles. It's great. What?

[16:46] Uh

[16:47] the mixing glass.

[16:49] No mixing glass? Oh, all right.

[16:51] Well, that's fun. Uh so, I'm being told

[16:53] that uh you're not allowed to make this

[16:54] in a mixing glass. Um

[16:57] Here, we'll just make it in a glass

[16:58] glass. That That That makes more sense

[17:00] to me. Like, you're supposed to make

[17:03] You're supposed to assemble a G&T in the

[17:05] glass.

[17:06] Um so, that makes a lot more sense to

[17:08] me. So,

[17:09] we're going to start by adding 2 oz of

[17:11] the botanist Islay dry gin

[17:13] to our intended drinking glass. This is

[17:16] important. Don't do it in a mixing

[17:18] glass. Uh otherwise, it could catch

[17:20] fire. Also, you know, hot grilling tip,

[17:22] don't let this bottle get too close to

[17:24] the grill.

[17:25] I mean, I I shouldn't have to tell you

[17:27] that, but alcohol and fire don't get

[17:29] along. Or maybe they get along a little

[17:30] bit too well, am I right? And we we

[17:33] mustn't have that. That's a synergy that

[17:34] we don't need. Do I There's a garbage

[17:36] bowl. I'm just going to throw things in

[17:37] the sink.

[17:38] Deal with that later. Wonder Uh cuz I'm

[17:41] not sure if you guys know this, but in

[17:43] New York City, you cannot have a garbage

[17:45] disposal. No one in this great city has

[17:49] a garbage disposal.

[17:50] Just like not skipping the line to vote.

[17:52] There There is no favoritism. No one can

[17:55] have a garbage disposal. Robert De Niro

[17:56] doesn't have a garbage disposal

[17:58] in his townhouse. So,

[18:01] 2 oz of the botanist Islay dry gin.

[18:05] And then we need half an ounce

[18:08] of the grilled raspberry syrup, which

[18:11] that just rolls off the tongue so

[18:12] nicely. Grilled raspberry. I'm going to

[18:14] open a restaurant called The Grilled

[18:16] Raspberry.

[18:18] And we're going to make things that are

[18:19] a little fussy, but taste really good.

[18:21] Just like grilled raspberry simple

[18:23] syrup. It's a little fussy. Tastes

[18:25] really good.

[18:26] All right. So,

[18:28] we're going to mix those guys together

[18:30] using the very longest

[18:33] cocktail spoon you can get your hands

[18:34] on. That's very very important. It It's

[18:37] an elegant look.

[18:39] Uh and it makes you feel like a

[18:40] professional bartender. And isn't that

[18:42] really all we're aspiring to be?

[18:45] Um and then we're going to top that up

[18:47] with some tonic water.

[18:49] Just like that.

[18:51] And then you get this nice sort of, you

[18:52] know, gradient effect where the tonic is

[18:54] sitting on top, and you got all the the

[18:56] the lovely pink down towards the Maybe

[18:58] not. It's okay. It's either way, it

[19:00] looks nice. And then we're going to

[19:02] garnish simply

[19:04] with some raspberries. You should always

[19:06] garnish with a garnish that indicates

[19:08] what you're drinking. Am I right? So,

[19:11] you know, this this uh cocktail contains

[19:13] grilled raspberries. So, of course,

[19:15] we're going to garnish it with

[19:16] raspberries. Three of them, to be

[19:17] precise. Just like that. And then a nice

[19:20] sprig of mint. Uh I'm going to go for

[19:21] like the biggest, baddest one I can get

[19:23] my hands on.

[19:25] Just shove that right in there. Do I get

[19:26] to drink this with a straw? Can I have

[19:28] this Can I use a straw? A metal straw,

[19:30] of course.

[19:31] No single-use plastics. We got ourselves

[19:33] a metal straw. Maybe a straight straw

[19:35] instead.

[19:36] Do we have a straight straw? No, we

[19:37] don't have a straight straw. So, this

[19:38] one's just fine.

[19:40] All right. And there you have it. That

[19:42] is a grilled raspberry botanist and

[19:44] tonic. It is a lovely summer drink.

[19:46] Again, rain or shine. And going to enjoy

[19:49] a sip of this now before we get to

[19:51] cooking. Because, you know, that's the

[19:52] If you're going to grill, you needed

[19:53] something refreshing. And it's Friday

[19:56] for God's sake. Today have we mentioned

[19:58] that it's Friday yet? Because it's

[19:59] Friday. Also, I would love to raise a

[20:01] toast because we're celebrating tonight.

[20:04] We literally not 10 minutes before we

[20:07] started this live stream just hit 9

[20:10] million subscribers, folks. Cheers.

[20:13] Here's to you guys. Thank you for

[20:14] subscribing. Thank you for watching.

[20:15] Thank you for commenting. Thank you for

[20:17] liking. Thank you for interacting with

[20:19] us in any way because it's really helps

[20:22] the channel grow to an incredible place.

[20:24] And this is the longest cheers in the

[20:25] world. If you don't drink at the end of

[20:26] a cheers, it's bad luck. So, I'm going

[20:27] to cheers to 9 million, guys. Cheers to

[20:29] you guys.

[20:30] Everybody's got their own B&T's in the

[20:32] background.

[20:35] Ooh, that's good.

[20:36] Ooh, that's good. That's my That's the

[20:38] tagline.

[20:39] That's If you ever watch the our

[20:40] Botanist commercial, that's what I say.

[20:42] Just like

[20:43] cheers.

[20:46] Ooh, that's good. I really hope that

[20:48] camera was live. Was it? Damn it.

[20:52] All right, one more time. If I have to

[20:53] take another sip of this Botanist I have

[20:55] to do something.

[20:59] Ooh, that's good.

[21:02] Ow.

[21:03] That's dangerous. That's sharp. I almost

[21:05] gave myself a an incision. All right.

[21:09] Now, I'm going to get all this mise out

[21:11] of the way and then we can start

[21:13] messing with meat.

[21:15] Because it's Friday.

[21:17] It's the unofficial first Friday of

[21:19] summer.

[21:20] Uh and we're messing with meat because

[21:22] um

[21:23] what else are you going to do on the

[21:24] first Friday of summer?

[21:26] Luckily, I've gotten an enclosed porch

[21:27] here, so we should still be able to

[21:29] grill.

[21:30] Um if it's raining where you are, uh I

[21:33] apologize. Um

[21:34] but cuz I know there's like a storm

[21:36] headed up the entire East Coast right

[21:38] now. Like my family is getting getting

[21:40] dumped on right now with it just rain

[21:41] storms up in Rochester. I hope you guys

[21:43] are staying dry up there.

[21:45] Um here we go. Let's just get everything

[21:47] out of the way. I'm really waffling on

[21:49] getting this mise out of the way.

[21:51] Um All right, there goes the bottle.

[21:54] There goes the grilled raspberry syrup

[21:55] that I'm going to hang on to until the

[21:56] end of time cuz it's really really

[21:58] tasty.

[21:59] Or I guess until I use all of it.

[22:01] Anyway, um I'm going to quickly wipe

[22:05] this down because as I put my hand down,

[22:06] I felt a wet spot.

[22:08] And we don't want that for our meat.

[22:10] So, speaking of meat

[22:13] Kendall was kind enough to

[22:16] pre-cut most of my meat here. Uh we got

[22:19] some chicken breast. We got some chicken

[22:20] thigh. And we got some beef. Um

[22:22] and the biggest tip I want you to take

[22:24] away from this live stream is to put one

[22:27] kind of thing

[22:29] on each skewer.

[22:31] You know what I mean? You know what I

[22:31] mean? Don't do kebabs

[22:34] of

[22:35] you know

[22:36] You mustn't do kebabs of of uh of you

[22:39] know, say beef and peppers and onions

[22:41] because these things cook at different

[22:44] rates. These like by the time the beef

[22:46] is done cooking, your vegetables might

[22:47] be burnt to a crisp. Uh

[22:50] or vice versa. Like you So,

[22:54] you want to put individual meats on

[22:56] individual skewers. It's not as pretty,

[22:58] I know, but it's it's

[23:01] it just makes for much much much better

[23:03] kebabs. And at the end of the day,

[23:05] you're just taking the stuff off the

[23:06] kebab anyway. You're just unskewering

[23:09] it. So, what what's the difference, you

[23:10] know?

[23:11] I don't know. So, hopefully you're not

[23:13] too bothered by that.

[23:15] But

[23:17] uh here we go. Need my gloves.

[23:20] I know I just said no single-use

[23:21] plastics, but you know,

[23:23] I'm sorry.

[23:25] Um

[23:26] gloves I really I really do appreciate

[23:28] uh working with gloves. Also, I as as

[23:31] you might have noticed, I'm wearing a

[23:32] bit of a little a little extra on my

[23:35] fingers and we don't want it Even though

[23:37] this is a food-safe nail polish. What's

[23:39] it called? Vinylux? Something like that.

[23:41] This is a It's a food-safe nail polish,

[23:43] but we don't want to make anybody

[23:45] uncomfortable. I understand. So,

[23:47] got most of my meat cut up. But uh just

[23:50] for reference, she left me one breast

[23:52] and one thigh and boy, do I appreciate

[23:54] it. Where's all the Babish knives? I'm

[23:56] going to I'm going to betray myself and

[23:58] use another

[24:00] brand of knife. It's okay. This stream

[24:01] is sponsored by the Botanist. That's

[24:03] fine. Uh while I'm chopping these up,

[24:05] I'm going to chop them into, you know,

[24:06] bite-size cubes. This is about what you

[24:08] want for a kebab, right? One to two

[24:10] bites. One to two

[24:12] uh

[24:12] bites. That's what I just said. Sorry.

[24:15] While I'm chopping this up, uh how about

[24:17] a couple little Q's and A's?

[24:20] Quick thanks to Simon for 90 lbs. Whoa,

[24:23] 90 lbs. That's almost 5,000 American

[24:26] dollars.

[24:27] That's a dated joke. Anyway, thank you

[24:29] so much, Simon, for the incredible super

[24:31] chat. Do you have a question or just

[24:33] Just a congrats, but I got a $50

[24:35] question from Jeff. $50 question. Hit

[24:37] me. I'm currently sous viding some 2-in

[24:40] thick ribeyes and will be throwing them

[24:41] on the grill tonight for the wife. Ooh.

[24:43] And in-laws. All right, somebody's

[24:46] making all the right moves.

[24:47] Any tips to avoid disappointment from

[24:49] the father-in-law?

[24:50] Ah.

[24:51] I'll repeat the question. They can't

[24:52] hear.

[24:52] What?

[24:53] So, they can't hear Swear. So, I'm going

[24:55] to I'm going to repeat the question.

[24:56] Maybe they were talking about you. That

[24:57] you were too quiet. Uh well, okay. Um

[25:01] I

[25:02] uh in terms of tips for this gentleman,

[25:04] what was his name? Jeff Loeb. Jeff Loeb.

[25:06] Jeff Loeb, uh first off, kudos for

[25:09] taking good care of uh your wife and the

[25:12] in-laws with some high-quality meats

[25:14] prepared with love and science.

[25:17] Um

[25:18] I appreciate that. I'm sure they will,

[25:20] too. And uh tips to make sure that it

[25:22] goes well, um I would suggest that you

[25:26] make sure that your cooking it to the

[25:27] doneness that your in-laws

[25:29] want. Don't try to indoctrinate your

[25:32] your in-laws on medium rareness if

[25:34] that's not their thing. Now's not the

[25:36] time.

[25:37] Like the same that the same

[25:39] That's a whole different battle. So,

[25:41] I would recommend just asking, "How do

[25:43] you like it cooked?" If they say, you

[25:45] know,

[25:46] "Brown in the middle and and and you

[25:49] know, uh well done. I like the I like

[25:51] the the way I like my steak the way I

[25:53] like my jokes." What's the the line from

[25:56] Larry Sanders Show? It's like

[25:58] We like We like our We like our steaks

[25:59] the way we like our humor, well done.

[26:02] I I'm a big fan of Larry Sanders Show.

[26:04] Um

[26:05] It's Sorry. Uh

[26:07] Uh so, just just make it the way they

[26:09] like it. That's all That's all I can

[26:10] say. I appreciate that you're sous

[26:11] viding it as well because clearly if

[26:13] you're doing that, you want it to be,

[26:15] you know,

[26:16] properly cooked. But uh

[26:18] just just make it the way the in-laws

[26:20] want. Um best of luck and thank you so

[26:23] much for the awesome super chat. Anybody

[26:25] else?

[26:26] Sure. Um let's see here. Got some

[26:29] Rochester love. Yo. Tom from Rochester,

[26:33] quick shout-out.

[26:34] Tom. Um

[26:35] shout-out from South Africa. All right.

[26:38] Wow.

[26:40] All over, folks. Shout-out from Motor

[26:42] City.

[26:43] Uh

[26:43] thank you, Relentless.

[26:44] Trash bowl. Thank you, Relentless.

[26:47] Um another Rachel Marie shout-out real

[26:49] quick. Thank you very much.

[26:50] Thank you, Rachel Marie. And now the

[26:52] question. I know this is from Reed who

[26:54] gave 50 bucks. Oh, Reed.

[26:57] a sacrilege, but what would happen if

[26:59] you sous vide the steak, ribeye, New

[27:01] York, etc. like short ribs or brisket?

[27:03] Would it pull apart and shred? Also, fun

[27:06] idea, Monty Python Meaning of Life, the

[27:08] meal that blows up, Mr. Creosote.

[27:12] Good. Mr. Creosote. Uh uh and that is

[27:15] one of the most disgusting scenes in the

[27:17] whole of Monty Python. And that's saying

[27:19] something. Uh his entire He eats too

[27:22] much and he his entire gut blows up and

[27:24] you see his ribs sticking It's terrible.

[27:26] But yes, so we'll do that eventually

[27:28] because, you know,

[27:29] time marches on and I will run out of

[27:31] ideas one day. Um

[27:34] So,

[27:35] in terms of uh braising a ribeye, I

[27:38] don't think I could recommend it. One of

[27:40] the best parts of uh one of the reasons

[27:42] short rib is so inexpensive is because

[27:45] it need you know, you can't just throw

[27:47] it on the grill and have it come out of

[27:48] I mean, you could actually. I love

[27:49] grilled short ribs. So, that's There's a

[27:51] hot tip right there. Start grilling some

[27:53] short ribs. Boneless ones. Uh it's

[27:55] really really good. Um but uh

[27:58] So, first off, I mean, okay, this is not

[28:00] a ribeye. This is a top sirloin. Yeah,

[28:02] this is top sirloin. But ribeye can be

[28:05] similar a little bit. Um

[28:06] the center the eye of the ribeye, not

[28:09] much intramuscular fat. Um

[28:12] And if you do have a lot of

[28:13] intramuscular fat, it means that you got

[28:15] some You use some prime ribeye. And you

[28:17] really don't want to braise that because

[28:19] yes, it would turn out tender and tasty,

[28:21] I would assume, but it's so expensive.

[28:24] Ribeye is so much more expensive than

[28:26] the cheaper braise cuts like your chuck

[28:28] and your short ribs that

[28:31] you can do it and I'm sure it would

[28:32] taste fine, but it would just be a

[28:34] waste. Also, there's a lot of fat on a

[28:36] ribeye uh that would just end up being

[28:38] this kind of like soft rubbery stuff

[28:40] instead of the creamy delicious

[28:42] uh stuff that Sawyer likes to eat off my

[28:44] plate when I'm not looking like my dad

[28:46] used to.

[28:48] So,

[28:49] the uh

[28:51] but so yeah, I wouldn't fully recommend

[28:52] that. The steak that we are grilling

[28:54] today is top sirloin.

[28:56] Uh nice cheap cut and it's relatively

[28:59] tender, especially when cooked to medium

[29:00] rare. Uh you want to avoid bits like

[29:03] this. See this? I'm going to pull it

[29:04] apart. It's going to be kind of gross.

[29:05] Jess is like looking away right now. She

[29:07] hates that. But see all this stuff? Not

[29:10] only is it fat, it is

[29:12] the the the the bane of every uh grill

[29:15] master's existence. That is silver skin.

[29:18] That is that is a layer of uh connective

[29:20] tissue that no matter how much you cook

[29:22] it or how you cook it, it will never

[29:24] become tender. You will always end up

[29:26] chewing on it like bubble gum and nobody

[29:28] wants that when they're when they're

[29:29] having kebabs. So, make sure you discard

[29:32] of the silver skin.

[29:34] Trash bowl. I'm going to get used to the

[29:36] fact that there's a trash bowl there.

[29:38] One day.

[29:39] All right. But yeah, likewise, we're

[29:40] cutting this into like, you know, 1-in

[29:42] chunks. We just want to uh

[29:44] you know, nice bite-size pieces.

[29:46] There we go.

[29:47] Try to cut around the

[29:49] refuse. Any other questions while I'm

[29:51] doing this? Uh did you want to heat up

[29:53] the

[29:54] uh the Oh, good thinking. That's a great

[29:56] question Sawyer.

[29:57] Uh so, Sawyer just asked do I want to

[29:59] heat up the grill?

[30:01] And he and and the answer to that is is

[30:03] yes. Uh

[30:05] So,

[30:06] I'm I'm going to wait just a second just

[30:07] cuz I don't want I don't want to go out

[30:08] there and be like, "Oh my god, it's

[30:09] 800°." Um and typically you want to salt

[30:13] your meat and let it rest a little bit.

[30:15] Chicken and beef alike alike, especially

[30:18] beef. Salt it and let it sit, you know,

[30:21] ideally for like 30 minutes at room

[30:23] temperature. We don't have 30 minutes

[30:25] because, you know, this is only a

[30:26] 2-hour-long stream.

[30:28] The math is wrong on that somewhere. Uh

[30:31] but uh uh

[30:32] so, I'm I'm just going to let it go for

[30:34] like 15, but literally any pre-salting

[30:36] you do is going to have wonderful

[30:39] outcomes. We got a siren because we're

[30:41] here in New York City, so I'm going to

[30:43] wait for that to go by. Or I'll just say

[30:45] more inane things while while that's

[30:47] going by. I'm mixing up my refuse in my

[30:49] in my good beef here, so I got to start

[30:51] using this trash bowl.

[30:53] Um

[30:54] it sounds like it's almost gone. This is

[30:56] better than uh SoHo, at least. I used to

[30:58] live next to a um a fire station. So,

[31:01] every 5 minutes that the the the the

[31:02] there was there was a a huge siren going

[31:05] off. It was very hard to do voice-over

[31:07] um

[31:08] uh in those days. So, anyhoo, uh yes, as

[31:11] soon as I am done cutting up this meat

[31:14] and salting it, letting it hang out a

[31:16] little bit, I'm going to uh start the

[31:18] grill because we want to preheat the

[31:20] grill.

[31:21] We're going to do a two-zone fire. Um

[31:24] that means that we're going to have the

[31:27] burners on full blast on one side of the

[31:29] grill

[31:31] and off entirely on the other side of

[31:33] the grill. And that's going to give us

[31:35] both a very hot searing surface and a

[31:38] more oven-like area where we can finish

[31:40] cooking things without putting more

[31:42] crust, more more uh more sear on them.

[31:45] Um

[31:46] which is going to be particularly

[31:47] important for the beef cuz if we want to

[31:49] really sear the hell out of the beef on

[31:51] the hot side of the uh the hot side of

[31:53] the grill, and then we want to just like

[31:54] bring it up to our desired temperature.

[31:56] I'm going to shoot for like 130. Um this

[32:00] you know, this would be fine medium

[32:02] rare, but I think that the ideal serving

[32:04] temperature for sirloin is probably

[32:06] medium uh just because of the lack of

[32:08] intramuscular fat. Um

[32:11] Wait, no, it because of Wait. No, no,

[32:13] actually uh medium rare would be better

[32:14] for sirloin because when you have a lot

[32:16] of intramuscular fat in something like a

[32:18] skirt steak, uh I always go medium with

[32:21] that because otherwise you get a very

[32:22] chewy texture. You want to get that fat

[32:25] hot enough that it starts to render and

[32:26] it starts to soften and it's not

[32:28] slippery and gross. Anyway,

[32:30] there's our beef. I need a bowl for the

[32:32] beef. We got a bowl for the beef? Got a

[32:33] beef bowl? Yeah, I'll just do it on

[32:35] here.

[32:36] Let's do it in here. That's fine.

[32:40] So,

[32:41] beef beef beef.

[32:43] I'm just going to do it on here.

[32:45] If I hadn't made that clear already, I'm

[32:46] just going to do it here. Um

[32:49] I'm going to uh also get this out of the

[32:51] way. This No, I still have to chop the

[32:52] vegetables, but I'm not doing it on here

[32:53] cuz it's it has been contaminated. Uh I

[32:56] can flip this over, though.

[32:57] Brilliant.

[32:59] Perfect.

[33:00] Okay.

[33:02] So,

[33:03] bottom of this is not contaminated.

[33:05] Um

[33:07] I'm going to spread these guys out a

[33:08] little bit. Doesn't really matter. And

[33:09] I'm just going to hit them with some

[33:12] kosher salt.

[33:13] Uh you can hit it with pepper, too, if

[33:15] you like, but the salting is the most

[33:16] important part. This uh not only sort of

[33:19] tenderizes the beef a little bit, uh it

[33:22] helps it retain moisture better when

[33:24] it's cooking, and it uh it deeply

[33:26] seasons it. It just gets the you know,

[33:28] the salt penetrates deeper into the meat

[33:31] than it might otherwise. So, this is

[33:34] going to

[33:35] you know, you're going to end up with

[33:36] more flavorful, tenderer beef at the end

[33:39] of the day.

[33:40] Uh any other questions we can uh we can

[33:42] field?

[33:42] Binging 19

[33:44] Nice. asked, "What about a grilled

[33:46] pizza? How would you do that?"

[33:49] A grilled pizza is very very very

[33:52] doable, especially if you got one of

[33:53] those, you know, kettle grills like a um

[33:55] what's called a big green big green egg.

[33:58] Um that is especially doable because

[34:02] uh you can get that up to an incredible

[34:04] temperature. And one of the biggest

[34:06] difficulties with home cooks I'm going

[34:08] to I mean, this is all going on the

[34:09] grill, but I'm not going to

[34:10] cross-contaminate. I'll be careful for

[34:12] once in my life. Um

[34:15] uh uh

[34:16] uh

[34:17] you can get those up to really

[34:18] incredible temperatures. And if you're

[34:20] making a Neapolitan-style pizza,

[34:23] if Were you Were you on me? I'm sorry. I

[34:25] tried to uh

[34:27] Re- re- ready cut No, no, oh you

[34:29] Go back to A. Here we go.

[34:31] Uh if if if you're making a

[34:33] Neapolitan-style pizza, well,

[34:37] you're going to want

[34:38] and I ruined it because I laugh like a

[34:40] little child. Um

[34:42] Uh you you need super

[34:44] The question I was trying to answer 20

[34:45] minutes ago, uh you need super high

[34:47] temperatures for something like a

[34:48] Neapolitan pie, and that's way easier to

[34:51] get on your grill than it is in your

[34:53] oven. Very hard to get your temperature

[34:55] above like 600° in your oven. Uh but the

[34:58] grill, you could probably crank that guy

[34:59] up to, you know, I've gotten this gas

[35:01] grill up to uh 800°, um and I've gotten

[35:05] charcoal grills over 1,000°, and that's

[35:08] really what you want for those

[35:09] Neapolitan pies. They need like 90

[35:11] seconds, and you can grill them

[35:13] right on the grate. Just right in there.

[35:16] No problem. Easy money. And um

[35:19] yeah, it's a it it's a it's a great way

[35:21] to make pizza at home. There's a lot of

[35:23] articles about it that are far more

[35:25] informative than I'm being right now.

[35:27] So, yeah, just search whatever kind of

[35:29] grill you have and pizza,

[35:31] and some genius is going to have made a

[35:34] whole article that it outlines in

[35:37] beautiful detail exactly how you do that

[35:40] with your specific grill. That's the

[35:41] beauty of the internet. I'm just over

[35:43] here mashing chicken around.

[35:46] Get some sound on that.

[35:49] Yeah, that's good. That's good stuff.

[35:51] He's the only one wearing headphones, so

[35:53] he's the only one really experiencing

[35:54] this. That and thousands of people

[35:55] watching. How many people we got

[35:56] watching?

[35:57] 7,500.

[35:58] Uh 7,500. Okay, I thought you were about

[36:01] to say 700, and I was like, "Did I just

[36:02] say thousands of people like a real real

[36:05] jackass?" Uh jackass, that's what I

[36:07] That's

[36:08] It somehow sounded worse when I said it

[36:10] that way, so I was like, "I just want to

[36:11] clarify that what I just said was

[36:13] jackass, not not anything weird." Um

[36:16] Ooh. What?

[36:18] Uh

[36:18] GD Biddy. GD Biddy? Still waiting for a

[36:21] Binging Steve 1989 MRE info collab.

[36:25] So, GD Biddy is still waiting for a

[36:27] Steve 1989 1989 MRE info and Babish

[36:31] collab. Me, too, brother. Me, too.

[36:39] [Laughter]

[36:42] Me, too. Cuz uh we we we emailed a long

[36:46] time ago, but uh you know, the the man's

[36:48] busy. Uh he's got a he's got a

[36:50] landscaping job uh or he owns a

[36:52] landscaping company, rather.

[36:53] Uh and and um he is constantly eating

[36:56] these meals that somehow don't kill him,

[36:59] uh these 100-year-old meals and these

[37:01] also brand new like Belarusian special

[37:03] forces meals. Uh

[37:05] uh which is which is very very

[37:07] interesting uh job that guy has, and I I

[37:10] still fall asleep to those videos. I

[37:11] still they're still my lullaby. Uh Steve

[37:14] 1989 MRE info is. A lot of people tell

[37:16] me that they fall asleep to my voice,

[37:18] and to creep them out, I'll tell them a

[37:20] true story, which is that once I fell

[37:22] asleep listening to my own voice.

[37:27] That's a true story,

[37:28] and is now something you can't unhear.

[37:31] Anyway, we have all of our meat salted,

[37:34] tossed together. We're going to let it

[37:35] sit. If you're at home, if you're doing

[37:37] this at home,

[37:38] uh oh, we could let it sit on the

[37:40] skewers. What am I doing? We could

[37:41] skewer these guys up.

[37:43] Get out of here with that. All right,

[37:45] thank you. Yeah, so we have some really

[37:47] cool skewers. Oh, let's preheat the

[37:48] grill first, probably. You ready? You

[37:51] ready to do this? We're going to do our

[37:52] first traveling outside

[37:57] in the rain mobile camera just on B cam.

[38:01] Here we go in

[38:08] Perfect.

[38:11] So,

[38:13] um

[38:14] here we are. We made it. Uh

[38:16] it stopped raining kind of a little bit.

[38:17] It's very moist out here. I feel like I

[38:19] can I can drink the air. Um

[38:22] so, I got my grill here. As you can see,

[38:24] it's cold as cold as stone, and uh you

[38:27] want to preheat your grill for a couple

[38:29] reasons. First off, you want nice hot

[38:31] grates on here that you can throw the

[38:33] food down, and when it hits, it goes

[38:35] That's what you want.

[38:37] Um and number two, you want to be able

[38:39] to clean your grill grates. Uh you want

[38:41] them to have nonstick properties. So,

[38:43] that you can see there's some old food

[38:44] on there from last time I grilled. That

[38:46] Oh, don't show them that. That's the sad

[38:49] part of it.

[38:50] Um uh you can see there's some old uh

[38:53] I thought I heard you zoom again. Uh

[38:55] um

[38:56] you can see there's some old food on

[38:57] here, and what I'm going to do is get

[38:58] this really hot, then I'm going to

[39:00] scrape it down, ideally with a grill

[39:02] brush, or if you can't find yours, I'm

[39:04] just going to use some steel wool.

[39:06] We got a plane going by.

[39:08] Hi.

[39:09] There goes the plane. We're

[39:14] I feel like I'm doing one of the

[39:15] stand-up comedians post-COVID doing uh

[39:17] stand-up outdoors where they just like,

[39:19] "Okay, let's wait for the helicopter

[39:21] now."

[39:22] Anyway, back to the joke that I was

[39:23] crafting from from scratch. Um okay.

[39:26] So,

[39:27] we're going to turn on our gas, right?

[39:29] You You remembered to turn off your gas

[39:32] between uses, right? You did the safe

[39:35] thing, right? I forget sometimes, too.

[39:37] But always make sure you turn your gas

[39:38] off at the source between grilling

[39:41] sessions. Now, like I mentioned, we're

[39:44] doing a two-zone

[39:46] cooking surface, but for the preheat,

[39:48] I'm probably going to crank all these

[39:49] guys on.

[39:50] So,

[39:53] at least three of them. I'm going to do

[39:54] at least three of them. I got these

[39:55] three on. I'm leaving this one off. And

[39:57] when we start cooking, I'm going to

[39:58] crank that guy off. So, we'll have hot

[40:00] hot hot and then just like oven over

[40:02] here. This will be like an oven and this

[40:04] will be like a grill.

[40:05] Make sense, right? I don't know.

[40:07] So, that's indirect grilling.

[40:11] We're going to let that preheat. I want

[40:12] to get that up around 450-ish,

[40:16] something like that. I want it hot

[40:17] enough where it's going to sear on this

[40:19] side and it's going to cook on this

[40:20] side. So, heading back in. Here we go.

[40:27] Did we do it?

[40:28] You have to close the door. Oh, I got to

[40:30] close the door.

[40:34] Seamless.

[40:38] All right.

[40:39] So, now that you've seen that incredibly

[40:42] professional transition from indoors to

[40:45] out, you might be better off just

[40:47] standing there and zooming. How far does

[40:48] that zoom lens go?

[40:51] She's testing it out. We're testing

[40:52] things out midstream. It's all right.

[40:54] Who else does multi-cam streams? Like,

[40:56] we're still No? Okay. All right. That's

[40:59] fine. I'm

[41:00] You you guys did the the dry run. It's a

[41:03] It's a

[41:04] It's funny transition.

[41:05] I think the transition's funny. Yeah.

[41:07] Uh I'm going to keep an eye on that's uh

[41:10] on that temperature on that grill. I

[41:12] have here my

[41:14] vinyl bag and uh I have here my skewers.

[41:17] I like metal skewers. If you have wood

[41:19] skewers, you can um soak them in uh in

[41:22] water for like an hour before you grill

[41:23] or overnight. Um

[41:26] the people have said that that doesn't

[41:27] have much of an effect, but I I've just

[41:29] noticed that mine char less when I when

[41:32] I uh soak them beforehand. And

[41:35] you don't really want charred skewers,

[41:36] now do you?

[41:38] Am I right, fellas?

[41:40] Sorry. Um

[41:42] And uh since we're about to skewer these

[41:44] and I don't feel like doing anything

[41:46] with them ever again after they've been

[41:47] skewered, I'm going to hit them with

[41:49] some pepper

[41:51] and a little bit of either vegetable oil

[41:53] or we have This is some grilling olive

[41:55] oil. So, it's a light olive oil. It

[41:57] doesn't have It's not extra virgin. It

[41:59] doesn't have all that extra uh flavor.

[42:01] It's got a much higher smoke point. It's

[42:02] just better for higher applications like

[42:05] this. I'm just going to hit these a

[42:06] little bit of oil because it's just

[42:08] going to help them brown.

[42:11] Uh there it's going to help them build

[42:12] up a better crust on the grill. It's

[42:14] just the right thing to do. You got to

[42:16] do the right thing sometimes.

[42:18] Sometimes. Oops.

[42:19] Gross.

[42:20] Uh I'm going to toss these guys around

[42:23] and then what we're also going to do is

[42:25] we're going to make both a basting

[42:27] sauce, so like a mixture of lime juice

[42:30] and oil and garlic that we're going to

[42:32] brush these guys down with right before

[42:34] they're done cooking, just enough to

[42:36] cook the garlic, so like 1 minute before

[42:38] you pull them off the grill on the cool

[42:40] side of the grill, so you don't burn the

[42:41] garlic cuz garlic gets awkward when you

[42:43] burn it, right?

[42:45] Yes.

[42:46] Um wait, we'll do it. We'll we'll do it.

[42:48] Ready? Right?

[42:51] Yeah.

[42:53] Yeah.

[42:54] Very good.

[42:56] Um So, okay, we got all these uh

[42:59] peppered and oiled and all that good

[43:01] stuff. Any questions uh cuz I'm about to

[43:03] be skewering for about the next 45

[43:04] minutes or so. Have a sip of my

[43:07] raspberry B and T.

[43:09] Uh Matteo Shafer asks,

[43:12] uh any more collabs with Joshua

[43:14] Weissman?

[43:16] What was the name? Uh Matteo Shafer.

[43:18] Matteo Shafer asks if uh any more

[43:22] collabs coming up with Joshua Weissman,

[43:25] which everybody calls him papa on his on

[43:28] his channel and in his subreddit. They

[43:30] all call him papa. So, I'll I can't call

[43:33] him papa. I'm 10 years older than him.

[43:35] And and uh

[43:37] I can't do that. So, uh yes, some

[43:40] collabs coming up for sure

[43:43] with Joshua Weissman. For now, all we're

[43:45] doing is sending each other pictures of

[43:47] our of our watches and and and his cars.

[43:50] He's He's got a I'm not going to out him

[43:53] for what kind of car he has. He just has

[43:55] a very nice car and he should be very He

[43:57] is and should be very proud of it. Uh

[43:59] and I'm kind of a car nerd and I really

[44:02] want to get my dream car. Am I allowed

[44:04] to talk about car brands right now?

[44:06] Okay.

[44:07] Yeah, it's not really a competitor for

[44:09] the Botanist Islay Dry Gin. Uh

[44:13] Just don't drive and drink. Never never

[44:15] never never never never drink and drive.

[44:17] There's no joke there. Just don't don't

[44:19] don't do that. It's stupid. Um

[44:22] but when you are entirely uh

[44:25] not drinking and have a vehicle,

[44:28] uh my

[44:30] favorite car that I really really really

[44:33] want to get, but I live in Brooklyn and

[44:34] have to street park, so there's no way

[44:36] that it would survive. My current car, I

[44:38] have an Audi A4, is in the shop right

[44:41] now because somebody backed into it and

[44:43] left. Cuz that That's just like that's

[44:45] not even like a weird thing around here.

[44:47] That's just like, "Oh, somebody backed

[44:48] into my car. Oh, I have to replace the

[44:50] entire hood. Oh, it's going to cost

[44:52] $10,000.

[44:53] Oh, insurance isn't going to cover it.

[44:55] Oh cool."

[44:56] Anyway, this is just me venting. This is

[44:59] just therapy now.

[45:00] Oh, we're going to get more than one

[45:01] skewer out of out of out of this. This

[45:03] is great.

[45:04] Maybe I'll

[45:06] These shouldn't really be packed up next

[45:08] to each other, should they? I'm going to

[45:09] give these guys a little bit of

[45:10] breathing room. Um sometimes you can do

[45:13] that. Like, if you're going for more of

[45:14] like a shawarma vibe,

[45:16] um you can pack the meat right up next

[45:18] to each other. I'm going to give it a

[45:19] little bit more breathing room, so it

[45:21] cooks a little bit more evenly

[45:22] throughout. Otherwise, we might have

[45:23] little raw spots in between each piece

[45:25] of beef. In fact, I'm going to

[45:27] I'm going to go a little crazier here

[45:29] and I'm really going to space these guys

[45:30] out. There we go. That's the stuff.

[45:32] Uh any other questions? But yeah, Joshua

[45:35] Weissman.

[45:36] Sorry.

[45:37] Uh Joshua Weissman, yes. Yes. As soon as

[45:39] he gets out here uh or I get out there

[45:42] to Austin. If he comes out to New York,

[45:44] I'll hang with him. Um

[45:46] I'm very excited to see him again. Uh we

[45:48] we always have a good time when we hang

[45:50] out and he's uh a landowner now. He is

[45:53] uh

[45:54] of land-owning age. Uh

[45:57] and um

[45:59] and uh I'm not outting him on that

[46:01] either because he uh he posted on

[46:03] Instagram. He's, you know, he's building

[46:05] his house and his studio and I'm really

[46:07] really proud of him. Really really happy

[46:08] for him. Uh and he said the nicest thing

[46:10] about me in an AMA recently on his

[46:12] subreddit. He said I was the nicest

[46:13] person he ever collabed with. He also

[46:15] said I was the only person he ever

[46:17] collabed with,

[46:18] which is not true. He's been on burger

[46:20] show and stuff like that. Maybe it was

[46:22] an old interview, I don't know. But he

[46:23] was he was very It was said a very nice

[46:25] thing about me to the point where like

[46:27] Jess woke me up to show me.

[46:30] Like, I was in a in a I was dead asleep

[46:32] and she was like, "Honey, wake up. You

[46:34] have to read this right now." And I was

[46:36] like "Well

[46:37] sweet dreams for me." Now, I'm dreaming

[46:40] about Josh. What?

[46:42] Th- That is exactly what happened.

[46:46] Prove me wrong.

[46:49] Prove me wrong.

[46:51] Th- That isn't what happened

[46:53] this morning.

[46:55] It did happen. It did happen this

[46:56] morning. They really want to know the

[46:58] car. You never told them. Oh,

[47:00] sorry. Oh, man, I failed as a live

[47:03] streamer.

[47:04] Um

[47:05] my favorite car is the Audi RS7, the

[47:08] brand new one. It is a work of art, I

[47:10] think. I think it's a new modern classic

[47:12] and I can't wait till I can one day own

[47:16] one. Maybe when the Bed and Banish is

[47:18] done.

[47:19] Which, if you haven't heard about that,

[47:21] I can give some updates there.

[47:23] Um the Bed and Banish, I have closed on

[47:26] land.

[47:27] Land belongs to me now.

[47:29] It's a two-acre tract in

[47:32] in overlooking the Delaware River.

[47:34] Uh it's a steep grade that we're going

[47:35] to build the house into the hillside.

[47:37] Lots of really fun surprises in there.

[47:39] It's going to be a foodie retreat and

[47:41] hopefully we'll be starting to take

[47:43] reservations the first thing in 2022. We

[47:45] should be breaking ground in the next 6

[47:47] weeks. Anyway, that's not what we're

[47:48] talking about today.

[47:50] What we are talking about, I'm just

[47:51] changing gloves cuz I'm going from

[47:54] from beef to chicken and it and it feels

[47:55] weird.

[47:57] Feels strange.

[47:58] So, what do you think?

[48:00] You mixed them all with the same glove.

[48:02] No, I changed I I I I mixed the chicken

[48:04] with the same glove. Oh, I mixed the the

[48:06] the pepper and the oil with the same

[48:08] glove.

[48:10] Busted.

[48:13] The last time I got caught uh during a

[48:15] live stream

[48:17] m- screwing something up, I I I got

[48:19] I was roasted thoroughly for it. Uh it

[48:21] was that It was that barbecue sauce

[48:23] test. Remember? Years ago?

[48:25] That was That was bad news. Um

[48:28] So, now I got the chicken breast here.

[48:30] Uh I am, you know, when it comes to

[48:33] grilling, I'm kind of more of a chicken

[48:34] breast guy, you know? I like You just

[48:36] got to cook it properly. Everybody

[48:38] thinks of chicken breast is very very

[48:39] dry, but that's only if you overcook it.

[48:42] Um and you know, I can't legally say

[48:45] that, you know, you should cook it to

[48:47] 150 155. Uh the CDC recommends that you

[48:51] push it to 165 and that's when chicken

[48:53] breast dries out. Uh but if you have

[48:55] high-quality chicken breast like this

[48:57] one, um we know where this came from.

[48:59] This is This was came from a happy

[49:00] chicken.

[49:01] And uh

[49:03] and uh you know, you like juicy chicken

[49:06] breasts, I push I cook it to 155.

[49:08] Um we're going to have uh plenty of

[49:11] chicken uh kebabs. It doesn't matter.

[49:13] It's all getting cooked. It's all raw

[49:14] meats. Okay. Yeah, it doesn't matter.

[49:17] The these these are going to touch.

[49:19] Sorry.

[49:20] Um

[49:22] but as you If you're just joining us,

[49:24] folks, I need to tell you again that we

[49:26] are making kebabs separately. We do not

[49:29] do chicken and vegetables and beef and

[49:32] if If I catch you putting two different

[49:35] kinds of meat on your kebab, Like if I

[49:38] catch you doing beef and shrimp kebabs,

[49:40] I'm going to come to your house

[49:42] and

[49:43] and Godfather II style, I'm going to I'm

[49:46] I'm going to say, "I know I know what

[49:48] you did." And I and and I'm going to

[49:50] give you the kiss of death.

[49:51] Uh

[49:53] That's what I just learned on Reddit

[49:54] that that's what that was. I I never

[49:56] understood why he kissed Fredo on the

[49:58] mouth. I was like,

[49:59] "You just found out your your brother

[50:01] betrayed you." Spoiler alert, sorry. Uh

[50:04] and

[50:05] And so you went up to him and you said,

[50:06] "I know it was you." And you kiss him on

[50:08] the mouth. I guess that is actually like

[50:10] like a traditional mob thing. Like that

[50:12] that marks somebody for death. Which

[50:15] badass. That's what I'm going to start

[50:17] doing uh when I find out that you've

[50:19] been grilling two different kinds of

[50:20] meat on the same skewer

[50:22] is the moral of that story. Any other

[50:24] questions?

[50:27] Uh yeah.

[50:29] Um

[50:31] Some people want you to buy a Tesla. Oh,

[50:34] I've I've already bought a Tesla for my

[50:35] brother.

[50:36] Yep, then somebody corrected them and

[50:37] said that too. All right, thank you. We

[50:39] got a We got a super fan. Yeah. I love

[50:41] Teslas though. Don't get me wrong. I

[50:42] love Teslas and I will own one one day,

[50:44] but the RS7 is just a a beautiful

[50:47] beautiful thing. Anyway, sorry.

[50:48] Are there going to be any more botched

[50:49] by Babish? And if so, when? Ha ha ha, we

[50:51] just finished shooting episode two of

[50:54] Botched by Babish

[50:56] not EVEN LAST NIGHT.

[50:59] By that I mean we did finish shooting it

[51:01] last night. Uh and it was a challenge.

[51:03] Uh I'll I'll leak to you here what we

[51:05] made. What I made. What we made.

[51:08] It's uh

[51:09] It's uh

[51:10] uh cacio e pepe, which as you might

[51:13] know, a little uh a little Italian food

[51:15] channel, I can't remember what they're

[51:16] called. I'm kidding, they're called

[51:17] Italia Squisita. And they're very very

[51:19] nice people. We've actually talked a lot

[51:21] and they sent me a gift a box full of

[51:23] like like uh uh some guanciale, some

[51:27] some like legit guanciale. Like you can

[51:29] see the side of the pig's mouth. Like

[51:31] it's really

[51:33] really a hog jowl. Like you

[51:35] you no mistaking that for anything but

[51:37] what it is. Uh a big wedge of of

[51:39] pecorino romano.

[51:41] Um

[51:42] a whole bunch of goodies. And the

[51:43] truffle pearls that I used in That made

[51:46] a horrible noise. Uh that I used in

[51:48] Tuesday's episode for the uh the uh

[51:51] bucatini al tartufo. Um

[51:54] So they are really really sweet folks.

[51:56] And just like with Matty in the first

[51:58] episode of Botched, if if you haven't

[51:59] watched Botched yet, it's our new show

[52:01] where I go back and I try to

[52:03] rectify mistakes that I've made on the

[52:05] channel. And I've made plenty, which is

[52:06] why we felt the need to make a show. Cuz

[52:08] we were like, "Wow, this is going to How

[52:10] are we doing on time, by the way?" Am I

[52:11] just rambling way too much? Uh well

[52:14] Something's supposed to happen at 5:45.

[52:16] Oh, the next drink?

[52:17] 4:45. 4:45? First drink was supposed to

[52:20] happen then, so I thought it was

[53:10] [Music]

[53:40] sorry. I'm sorry, Botanist. It's all

[53:41] downstairs. No, I mean I I never put any

[53:43] any meat on here. This is fine. I'm just

[53:45] ruining my counter top by just mashing

[53:47] meat into it. What's up? Oh, just

[53:49] another question if you want it. Hit me.

[53:50] Um Jennifer Caskey, who we met on the

[53:53] book tour or you met in Atlanta? We went

[53:56] to Atlanta? No. No.

[53:59] Wait.

[53:59] Jennifer Caskey allegedly met you in

[54:00] Atlanta, just got engaged. Oh, no, wait,

[54:03] no, I I went to Atlanta. Remember I did

[54:04] a second

[54:05] Oh, yeah. quicker one. Yeah, yeah. Um

[54:08] and she just got engaged. She wants to

[54:09] make a dessert for her future in-laws.

[54:11] Oh okay.

[54:13] Dessert uh so sorry. Uh Jennifer Caskey.

[54:16] Jennifer Caskey, whom I met in Atlanta

[54:19] during one of the book events. Um

[54:22] uh uh wants to know a in another in-laws

[54:25] question? Was that it?

[54:26] I guess so. Oh, the in-laws are hot

[54:27] topic tonight. Um wants a great dessert

[54:31] to serve to her in-laws. Um

[54:35] I think that

[54:38] the dessert

[54:41] that

[54:42] you

[54:43] should This is like one of those improv

[54:45] games where everybody's coming up with

[54:46] the next word in the sentence, but it's

[54:48] just me.

[54:50] Uh uh I think that's uh um

[54:53] Oh, uh we got a

[54:54] the cookies. That's not very elegant. We

[54:57] just we have a a cookies basics coming

[54:59] out soon. And uh man, these cookies are

[55:02] good. We can't we we we we have this

[55:03] amazing method to get like the most

[55:05] amazing texture out of these cookies. Uh

[55:07] but let's see. Um oh, uh flourless

[55:10] chocolate cake. Recently I did the date

[55:12] night episode a few months ago around uh

[55:14] Valentine's Day and uh made a gorgeous

[55:17] flourless chocolate cake. It's very

[55:18] easy. Uh much easier than a lava cake,

[55:21] which you have to really time, otherwise

[55:22] you ruin it. Um uh and it can be made

[55:24] ahead of time and it's just

[55:26] otherworldly. The texture is so velvety

[55:28] yet fudgy. Like it's so good. And then I

[55:31] I showed three different sauces that you

[55:32] can put on there. It's really really

[55:33] amazing. I'm going to grab the

[55:35] vegetables here before we get too deep

[55:37] into the weeds.

[55:39] Here we go.

[55:41] Speaking of weeds, here's some

[55:43] vegetables.

[55:45] Uh

[55:47] So again,

[55:48] Kendall did the hard work for me

[55:51] pre-chopping the stuff.

[55:53] Um

[55:54] And uh so I'm just going to demonstrate

[55:56] to you you know exactly what we're doing

[55:58] here. Um So for the onion, we want uh

[56:01] you know,

[56:02] like bite-size chunks, right? And if we

[56:05] cook the vegetables separately,

[56:07] um they're going to

[56:10] they're going to be a lot like you know,

[56:12] you ever have

[56:13] a shish kebab and it's got onion and

[56:16] beef next to it and the and the onion is

[56:17] just burnt to a crisp and the beef is,

[56:20] you know, undercooked and it's and then

[56:21] everybody gets into a big fight at the

[56:23] family reunion and you know, you don't

[56:26] see your cousins for 9 years and Is that

[56:29] just me? No? Okay. Well,

[56:31] that's

[56:33] That actually didn't even happen. I'm

[56:34] just making up stories right now. Uh but

[56:37] uh

[56:37] grilling the vegetables and the beef and

[56:39] the chicken separately allows you to

[56:41] have full control over how much

[56:43] everything is getting cooked. So I'm

[56:45] cutting this into, you know, about 1-in

[56:47] 1- to 2-in pieces.

[56:49] We just want just enough

[56:52] where, you know, that's a bite. Like

[56:54] once this is grilled and it's nice and

[56:57] sweet and caramelized and everything,

[56:59] I'd eat this entire I'm going to eat it

[57:00] now.

[57:02] Delicious.

[57:04] Are you on camera? Mhm. Perfect.

[57:08] Great. So

[57:10] um

[57:11] All right, so there's uh we got some So

[57:13] there's our red onion.

[57:15] And then other than that, we got some

[57:16] zucchini,

[57:18] which uh I think we'll we'll just do in

[57:20] half here.

[57:21] And uh I just want to cut these into

[57:23] sort of big old chunks, you know?

[57:26] Is this in the way? Is this like really

[57:28] distracting? Should I put that over

[57:29] there?

[57:30] Ooh, I got those onion eyes

[57:32] despite my goggles.

[57:34] All right, so these uh we want

[57:35] everything to be, you know, in a

[57:36] comparable sort of size, so everything

[57:38] cooks evenly. So I'm cutting these uh

[57:41] pieces of zucchini

[57:43] to roughly the same size, thickness and

[57:46] and and and girth

[57:48] as my onions and as my my peppers. And

[57:50] then that way we end up with evenly

[57:51] cooked vegetables.

[57:53] Oh, yours are bigger. I screwed up.

[57:56] It's okay. It's fine.

[57:57] Seriously, the kebabs are pretty

[57:59] forgiving. As far as the the grilling

[58:01] the grilling family goes, kebabs are

[58:03] pretty forgiving. Now to uh to cut up

[58:06] and dice the pepper,

[58:08] my favorite method is to sort of chop

[58:10] off the head. You'll notice I did that

[58:11] pretty thick. None of this is getting

[58:13] wasted. Just pop out that guy and then

[58:16] boom.

[58:17] Boom, you got

[58:19] three pieces that you might have thrown

[58:21] away otherwise. Then you have the core

[58:24] with the seeds and all that stuff. And

[58:26] now you get to pretend that you're that

[58:27] dude from Temple of Doom and just rip it

[58:30] rip out its heart.

[58:32] There it is. And you end up with a

[58:35] perfectly seedless pepper.

[58:37] How big are your pieces? Great. I'm on

[58:40] track.

[58:41] Um And this likewise we're just cutting

[58:43] into, you know, big old

[58:45] big old chunks.

[58:47] Doesn't matter what direction you cut

[58:48] them in. It's fine.

[58:50] Bring this over here so I have something

[58:51] to compare it to.

[58:54] Kendall's wonderful handiwork.

[58:58] You did great. What were you What were

[59:00] you What were you saying no for?

[59:02] Get a camera on Kendall. I'm kidding.

[59:05] Nerd. You're sitting like a nerd.

[59:08] Ke- Kendall really has become like the

[59:10] person that I bounce off of when we're

[59:12] when we're shooting. Like uh uh during

[59:15] cacio e pepe, I never answered that

[59:17] question, did I?

[59:20] From like 20 minutes ago. The next

[59:22] episode of Botched by Babish is cacio e

[59:24] pepe and we just finished it last night.

[59:26] We did the three different methods to

[59:28] make cacio e pepe

[59:30] and um

[59:31] and everything went perfectly and

[59:33] exactly right on the first try. I'm

[59:35] kidding. It took me

[59:37] seven tries

[59:39] to to get a proper cacio e pepe going

[59:42] because I didn't realize that you needed

[59:44] to kill not only kill the heat but allow

[59:46] things to cool off a little bit because

[59:48] um

[59:49] uh what's it called

[59:51] the cheese

[59:52] romano cheese sure doesn't like heat

[59:56] it it completely just globs up

[1:00:00] um

[1:00:01] whenever you I did I missed doing the

[1:00:02] heart thing. I'm sorry. Um it just globs

[1:00:05] up when you overheat it and you end up

[1:00:07] with you know big chunks of melty cheese

[1:00:10] and a sort of thin watery sauce.

[1:00:13] And nobody's got time for that.

[1:00:15] Um anyway while I'm chopping these up

[1:00:17] any other questions? Yeah Zana Wright

[1:00:21] asks you've done some Ghibli food but I

[1:00:24] would very much like a Ghibli medley

[1:00:26] with foods from Porco Rosso Kiki's

[1:00:28] Delivery Service etc. Did you say Ghibli

[1:00:30] medley? Yes.

[1:00:31] That's a fun that's what the episode

[1:00:33] will be called if yeah. So what was the

[1:00:36] name again? I'm sorry.

[1:00:36] Uh Zana z a n n a Zana Zana Wright?

[1:00:40] Yeah. Zana Wright wants more Studio

[1:00:43] Ghibli foods. What do we think folks?

[1:00:45] Leave a comment. Get ready to get

[1:00:47] flooded cuz people want more Studio

[1:00:49] Ghibli foods. Um

[1:00:51] I am psyched to hopefully have uh Alvin

[1:00:56] take care of that for me. We really

[1:00:58] loved having

[1:01:00] Alvin

[1:01:01] Alvin Zhou over for for for for the our

[1:01:04] April Fools episode where he pretended

[1:01:06] to be me for a show called Anime with

[1:01:09] Alvin and I'm very excited that I'm

[1:01:11] hoping we're going to have him back

[1:01:12] soon. We're going to do more of those.

[1:01:13] So that means he gets to do the Studio

[1:01:15] Ghibli food because it's really hard and

[1:01:17] I don't have to do it anymore. That's

[1:01:19] really the secret benefit of that but

[1:01:21] also

[1:01:23] he's he's great. So I'm very happy to to

[1:01:26] to have him

[1:01:28] help help us make a show. And I'm going

[1:01:30] to be doing more stuff with Buzzfeed's

[1:01:32] more of their you know like

[1:01:34] their multi um

[1:01:36] time stamp what what do you call them

[1:01:38] it's like 5 minutes 50 minutes 5 hours.

[1:01:40] I did it with pasta and it was a lot of

[1:01:41] fun. Now I just got to skewer some

[1:01:43] vegetables. Let me know if I need to

[1:01:45] take like a an ad break at some point

[1:01:47] soon like do you think that I need to

[1:01:48] Well yeah we could do the drink again in

[1:01:50] 5 minutes.

[1:01:51] All right. Well let me just give

[1:01:52] Botanist a quick shoutout and just say

[1:01:53] that this live stream is sponsored by

[1:01:55] the Botanist Islay Dry Gin and it's it's

[1:01:58] a it's great gin. We've we've been

[1:02:00] working with them for a long time now.

[1:02:01] This is a beautiful grilled raspberry

[1:02:03] B&T Botanist and Tonic.

[1:02:06] It's our playful spin on the on the word

[1:02:08] gin and tonic. And

[1:02:10] they they sponsored this they made this

[1:02:12] live stream possible. Thank you so much

[1:02:14] the Botanist Islay Dry Gin available now

[1:02:17] on Drizly. Use code

[1:02:19] Botanist Babish to get $5 off if you're

[1:02:22] a new user on Drizly. Anyway back to the

[1:02:24] grilling stuff.

[1:02:26] Uh I'm going to

[1:02:28] just because it feels cool.

[1:02:30] I'm going to do this with a glove why

[1:02:31] not and this is going to take some time.

[1:02:33] So any other questions we might have I'm

[1:02:36] all ears.

[1:02:38] Reed has given another $50

[1:02:40] Reed

[1:02:42] Reed good lord yeah.

[1:02:44] What are your thoughts on grilled

[1:02:45] sausages? I know a man who might have

[1:02:48] some everyday ordinary sausage recipes

[1:02:52] that could be great on the grill. I mean

[1:02:54] that sounds great. I like sausage I like

[1:02:58] ordinary things

[1:03:00] just let him

[1:03:01] you know whoever he is let him know that

[1:03:04] that sounds fun and uh

[1:03:06] uh I mean I just I wish that there was a

[1:03:09] channel that just did like you know

[1:03:11] really fun sausages like like crazy

[1:03:14] sausages you know like made out of

[1:03:15] things that you don't traditionally make

[1:03:16] sausage out of. It'd be so cool for

[1:03:18] somebody to innovate in that space. And

[1:03:21] I'm looking forward to you know seeing

[1:03:23] what YouTube YouTubers create in that

[1:03:26] realm. And

[1:03:28] I'm just going to keep doing this until

[1:03:30] you lose your minds.

[1:03:32] Anyway go ahead. Yes I would love to do

[1:03:34] something with Ordinary Sausage where

[1:03:35] we've been in contact with them and

[1:03:37] we're excited to do something with him.

[1:03:39] Go ahead. Rachel Marie asks Oh that's

[1:03:41] another onion. Um my apartment doesn't

[1:03:44] allow grills but I have a George Foreman

[1:03:46] electric grill. Will it work the same

[1:03:48] way if I were to do kebabs? I I would

[1:03:51] not recommend doing this on an electric

[1:03:55] indoor grill.

[1:03:58] What was the name? I'm so sorry.

[1:03:59] Rachel Marie

[1:03:59] Rachel Marie Rachel Marie

[1:04:03] indoor electric grills they're basically

[1:04:05] electric frying pans. You might as well

[1:04:06] do this in a frying pan because yes it

[1:04:09] has ridges but all it's doing is heating

[1:04:11] up a metal surface and that's what you

[1:04:12] do on the stove top. So you don't really

[1:04:14] need to do that.

[1:04:16] The fact that it closes you know if you

[1:04:18] have one of the the the sandwich style

[1:04:20] ones where it closes down you are

[1:04:22] cooking it from both sides.

[1:04:23] But you're really only going to get the

[1:04:26] intended effect especially with kebabs

[1:04:29] if you if you do it on an outdoor grill.

[1:04:32] And I know I I feel your pain like I

[1:04:34] have

[1:04:35] I'm having the hardest time in the world

[1:04:36] right now

[1:04:37] continuing this pattern like just like

[1:04:39] which

[1:04:40] which thing comes next? So red pepper

[1:04:43] green pepper.

[1:04:46] I feel your pain because I live in New

[1:04:47] York City and it's this is quite

[1:04:49] literally the first place I've been able

[1:04:50] to have a grill ever in my 10 years in

[1:04:52] New York City. Um green zucchini.

[1:04:57] This is why is this so hard?

[1:04:59] I went to college. Um

[1:05:01] I

[1:05:02] No.

[1:05:04] I won't do that.

[1:05:06] That's actually a good idea.

[1:05:09] But I'm super busy right now. I'm live

[1:05:11] streaming. Um

[1:05:13] um

[1:05:14] uh but no I I I I it's a perfectly fine

[1:05:17] way to to to to make kebabs. You can do

[1:05:20] that but it's just not going to be the

[1:05:21] same unfortunately. I'm I'm I'm sorry to

[1:05:24] say but um

[1:05:25] All right. So we're almost done with a

[1:05:27] vegetable skewer. I'm going to do two of

[1:05:29] these just cuz I don't want to I don't

[1:05:30] want to spend all night skewering

[1:05:31] vegetables.

[1:05:32] Zucchini. Um

[1:05:35] And you'll notice that I'm putting them

[1:05:36] on in different orientations. Some of

[1:05:37] the zucchini sideways this one's facing

[1:05:40] forward it's just cuz I want to maximize

[1:05:42] their want to make this as uniform a

[1:05:45] shaft as possible

[1:05:47] so that everything cooks evenly. You

[1:05:49] want See like this guy makes me nervous

[1:05:51] cuz he's sticking out so much but

[1:05:52] overall like this is a pretty even

[1:05:56] skewer and so that you know that's that

[1:05:58] that bodes well for how it's going to

[1:06:00] cook on the grill. Um and once we're

[1:06:03] done skewering we will

[1:06:05] hit those with oil salt and pepper and

[1:06:06] then we're going to be able to start

[1:06:07] grilling. Before I do start grilling

[1:06:08] though I think I'll make another

[1:06:10] cocktail. Perhaps I'll I'll have another

[1:06:11] sip of this one first.

[1:06:16] other questions?

[1:06:18] Sure.

[1:06:20] Um

[1:06:21] Have you ever considered an episode on

[1:06:22] cooking a whole hog? King and Kamener.

[1:06:26] King and Kamener asks if I've ever

[1:06:28] considered an episode where I make a

[1:06:30] whole hog and the answer to that is

[1:06:33] maybe.

[1:06:34] Um

[1:06:35] uh

[1:06:37] you know that's not an episode of Basics

[1:06:39] obviously uh because you know I've done

[1:06:42] things like sous vide Basics and people

[1:06:44] are like this is not Basics. Imagine if

[1:06:46] I did like whole hog Basics. I don't

[1:06:49] think that would go over so well.

[1:06:50] Um so it would have to be for a Binging.

[1:06:54] What is there any pop culture like is

[1:06:56] there an episode of King of the Hill

[1:06:58] where they where they make a whole hog?

[1:06:59] Has to be. There's an episode of Aqua

[1:07:01] Teen Hunger Force where they make a

[1:07:03] whole cow stuffed with cheese and deep

[1:07:06] fried.

[1:07:07] Is that close? I'm not super stoked on

[1:07:10] that but

[1:07:11] you know what's if that's what you guys

[1:07:13] want.

[1:07:14] Somebody will tell us. Shout out in the

[1:07:15] comments

[1:07:17] where there's a whole hog in King of the

[1:07:19] Hill in King of the Hill specifically.

[1:07:22] I remember there's the episode where

[1:07:23] Dale and not Dale and Boomhauer

[1:07:26] Bill and Boomhauer. Wait this isn't

[1:07:28] right. No that's right.

[1:07:30] Um where Bill and Boomhauer get the deep

[1:07:32] fryer.

[1:07:33] Why is this so hard?

[1:07:35] And they just start deep frying anything

[1:07:38] just like to try to see what they can

[1:07:39] deep fry and eventually they

[1:07:40] accidentally deep fry a beer and it

[1:07:42] explodes and it's a disaster in in in

[1:07:45] hilarious fashion. Is that show coming

[1:07:47] back? They're they're they're doing

[1:07:48] Aren't they doing like a new what?

[1:07:50] Rumors. Yeah rumors.

[1:07:52] Rumors and hearsay. Um

[1:07:55] I don't not that yet. Green. I can do

[1:07:57] this. I don't need to put the bowls in

[1:07:59] order. That's crazy. Okay.

[1:08:03] All right.

[1:08:04] Other other questions what else we got?

[1:08:06] Uh Evan Bradley any more collabs with

[1:08:08] Mythical GMM? Question mark. Oh

[1:08:10] absolutely. I mean we've mainly just

[1:08:12] been hindered by you know pandemic

[1:08:15] travel stuff but

[1:08:18] Oh sorry sorry sorry. Um

[1:08:20] uh

[1:08:20] What was their name? Uh Evan Bradley.

[1:08:22] Evan Bradley asks if we're going to be

[1:08:24] doing something soon again with Good

[1:08:25] Mythical Morning and I love Rhett and

[1:08:27] Link and Josh especially. Josh and I

[1:08:30] still text on the regular and

[1:08:33] I I I love hanging out with those guys

[1:08:35] and now that you know we can start to

[1:08:37] travel I'm fully vaxed. If you are not

[1:08:39] vaxed please go get vaxed. Um

[1:08:43] and now we're able to start traveling

[1:08:45] and I'm very excited to see all them

[1:08:47] again. They're all out in LA. That's

[1:08:48] going to be a good time. What else we

[1:08:50] got? Flying pig from The Simpsons the

[1:08:52] whole hog in Shrek 2. Those are the two

[1:08:54] that I've got so far. Did he eat the pig

[1:08:56] in The Simpsons movie? I must take a

[1:08:58] note. I mean he bought it with the

[1:08:59] intention of eating it I'm pretty sure

[1:09:01] but I don't think he ate it. The what

[1:09:03] Spider-Pig?

[1:09:04] Spider-Pig? Is that the same pig? Harry

[1:09:07] Plopper?

[1:09:08] Yeah.

[1:09:10] Wait was it Harry Plopper that didn't

[1:09:11] sound right.

[1:09:13] Um

[1:09:15] Uh

[1:09:16] okay. All right. Two vegetable skewers

[1:09:18] is enough for you guys right?

[1:09:20] I sure hope so that's all I'm doing. All

[1:09:22] right. Um

[1:09:23] So

[1:09:25] hit these guys a little bit of oil. Oh

[1:09:26] my gosh that grill has been Oh, no, it's

[1:09:28] fine. We're good. I'm just going to

[1:09:30] check on the grill, guys. We're We're up

[1:09:32] at 5:50 right now, so I'm going to turn

[1:09:33] it down a little bit.

[1:09:35] I'm killing that third burner, so now

[1:09:36] we're down to two burners, so we have We

[1:09:38] have hot on the left, indirect heat on

[1:09:41] the right. That is a great place to

[1:09:42] live. That's easy money.

[1:09:46] What else we got?

[1:09:46] I think we got to do Shrek, too. Shrek

[1:09:48] 2? It's got to be Shrek. All right,

[1:09:50] sounds like it's going to be Shrek 2,

[1:09:51] folks. Whole hog from Shrek 2.

[1:09:54] Is it

[1:09:55] I don't Oh, and you know what? I've

[1:09:56] never seen Shrek 2, that's why. I'm

[1:09:58] sorry to admit that right now online in

[1:10:00] front of in front of It's I don't

[1:10:04] It's the best one? It's the best one.

[1:10:06] Better than Shrek 1? Oh, better than

[1:10:08] Shrek 1. Better than Shrek 3, which I've

[1:10:10] seen, but no, I haven't seen that. Um

[1:10:12] Shrek 3 is well, that's controversial.

[1:10:16] Let's Let's cut over to Kendall for a

[1:10:17] little while. She's going to tell us

[1:10:18] about her favorite Shrek moments. Um

[1:10:21] No, I uh uh

[1:10:23] that this Kendall has just strongly

[1:10:25] reprimanded me for not having seen Shrek

[1:10:28] 2.

[1:10:29] Um I'm sure I saw it on a bus on a

[1:10:31] school trip once back when it came out

[1:10:33] um or on a plane, but uh I because back

[1:10:37] then back when that movie came out, you

[1:10:39] had to involuntarily watch movies when

[1:10:40] you traveled. Like there was no choice.

[1:10:43] We Jess and I just flew out to LA the

[1:10:44] other week and uh we got to watch any

[1:10:47] movie in the world.

[1:10:49] And uh now the the what what a time to

[1:10:51] be alive. Um So, okay, we got salt,

[1:10:54] pepper, and oil on our vegetable

[1:10:56] skewers, which means I think we're ready

[1:10:58] to grill, but first

[1:11:00] little little little drinky-poo.

[1:11:02] They probably don't want me to call it

[1:11:04] that.

[1:11:05] Um a little cocktail, perhaps. Um

[1:11:09] why don't we make a Negroni Bianco,

[1:11:13] which is a

[1:11:15] white version of a Negroni uh that

[1:11:17] instead of using the red Italian

[1:11:19] liqueur, it uses a white Italian bitter.

[1:11:22] I'm going to have one more sip of this

[1:11:23] because it's so damn it's so pretty. I

[1:11:25] mean, look at that.

[1:11:30] Ooh, that's good.

[1:11:32] The Botanist.

[1:11:34] I really hope that like I see that on

[1:11:36] their bottles one day or something just

[1:11:37] like in quotes, "Ooh, that's good."

[1:11:41] Um anyway.

[1:11:43] All right.

[1:11:44] Let me get all this crap out of the way.

[1:11:45] These s- stupid vegetables. Is that out

[1:11:48] of the way? Is that Is that cool? You

[1:11:50] good? All right.

[1:11:52] Okay, we're going to make us a Negroni

[1:11:54] Bianco. Let me pull up the recipe for

[1:11:55] that because I don't have it memorized.

[1:11:57] Sorry. Oh, easy peasy. We got uh four

[1:12:01] three ingredients. What's up? No, just

[1:12:03] that that place is in the way. This

[1:12:04] place is in the

[1:12:05] You don't like this? I don't like that.

[1:12:07] [Laughter]

[1:12:10] Not a fan of the of the of the strip of

[1:12:13] fat and couple stems on there.

[1:12:16] This is the reality of cooking. You

[1:12:18] don't see that on TV on the on your

[1:12:20] favorite cooking shows.

[1:12:22] Okay.

[1:12:23] Um so this is a even if you can believe

[1:12:25] it, an even simpler cocktail than the uh

[1:12:28] grilled raspberry B&T, which as I say it

[1:12:31] out loud is actually a pretty

[1:12:32] complicated cocktail because you have to

[1:12:33] grill raspberries. But, this is an

[1:12:35] actually simple one. This one we are

[1:12:37] doing in a mixing glass.

[1:12:39] Right?

[1:12:41] Yes. Okay.

[1:12:42] So, we need a mixing glass full of ice.

[1:12:45] Let's uh switch to this cam so we can

[1:12:46] follow me over to the ice machine.

[1:12:50] What are you whispering about?

[1:12:51] Ice cubes. Ice cu- I can use these,

[1:12:54] right?

[1:12:54] I use the I use the big one. It's the I

[1:12:56] I use I use the I use the big one for

[1:12:58] the for the cocktail, but the for mixing

[1:13:00] I use the little guys.

[1:13:01] Oh, okay. Okay, yeah, yeah. For the

[1:13:02] cocktail stuff.

[1:13:03] Yeah, yeah, big big ones for the

[1:13:04] cocktail stuff. We got some beautiful

[1:13:07] beautiful

[1:13:10] beautiful king cubes

[1:13:12] uh that we we ordered from a restaurant

[1:13:14] supply place that's uh makes perfectly

[1:13:16] clear uh ice cubes, which I'm very very

[1:13:19] excited to utilize in my life. Where's

[1:13:22] the glass? There it is. Okay.

[1:13:25] This is live TV, folks.

[1:13:27] We're live.

[1:13:30] Cut. Cut. Brad just talked.

[1:13:32] [Laughter]

[1:13:34] Yes, we are live

[1:13:36] uh in this thing that you are directing.

[1:13:39] Uh Oh, okay. So, now I'm going to grab

[1:13:42] one of our beautiful

[1:13:44] clear cubes.

[1:13:48] Oh, they're all stuck together.

[1:13:51] There we go. Okay.

[1:13:52] And I'm just going to give it a little

[1:13:53] rinse because then you can see how

[1:13:55] incredible it is. Look at this. Ready?

[1:13:57] Ready? Look at this.

[1:14:00] I can't quite see you through that, but

[1:14:01] it's a that's a that's a that's a

[1:14:03] beautiful ice cube and uh that's going

[1:14:06] directly into our glass.

[1:14:08] There we go. Let's do a little

[1:14:10] wipey-wipey here.

[1:14:12] All right. So, we're going to assemble

[1:14:14] what's happening.

[1:14:16] Yeah, I heard something. Oh.

[1:14:18] There's a flickering coming from There's

[1:14:19] a flickering?

[1:14:21] It's good. It's good.

[1:14:22] It's fine.

[1:14:24] Is it Is it Is it over? Are we good?

[1:14:26] Okay, great. All right. We're never

[1:14:28] open- opening it again. It's fine. Uh

[1:14:31] okay, so we we need

[1:14:33] um a couple things to make this

[1:14:34] cocktail. I'm going to grab my mise

[1:14:36] again. Here we go. These two guys.

[1:14:39] And anything else?

[1:14:41] Need a

[1:14:42] [ __ ] Okay. So,

[1:14:45] for this cocktail, we need 1 oz of The

[1:14:48] Botanist Islay dry gin.

[1:14:51] 22 herbs and spices. 22 botanicals.

[1:14:54] Sorry. I'm sorry. I'm sorry. I'm sorry.

[1:14:57] I'm so sorry, Botanist.

[1:14:59] Uh 22 botanicals that are hand-foraged

[1:15:02] on the island on the remote island of

[1:15:03] Islay.

[1:15:05] Uh and lovingly crafted into this

[1:15:08] bespoke gin

[1:15:10] that has been so kind to sponsor this

[1:15:12] live stream. This live stream has been

[1:15:14] made made

[1:15:15] This live stream has been made possible

[1:15:17] by The Botanist. Anytime you see me

[1:15:18] doing an ad read, that's what the

[1:15:20] million outtakes sound like beforehand.

[1:15:22] But, we're live, so

[1:15:24] you get to hear them all. Thank you very

[1:15:26] much to The Botanist for making See?

[1:15:28] Thank you very much to The Botanist for

[1:15:30] making this live stream possible and for

[1:15:31] giving me some delicious cocktails to

[1:15:33] drink on this, the first unofficial

[1:15:36] summer Friday.

[1:15:38] Cuz it is not officially the first uh

[1:15:40] Friday of the summer, but we're calling

[1:15:42] it that because why not? This has 1 oz

[1:15:45] of each liquor. Uh so, 1 oz of The

[1:15:48] Botanist Islay dry gin.

[1:15:51] It took me like

[1:15:52] legit a month to say Islay and not

[1:15:55] Islay. I I know that's not correct, but

[1:15:57] that's just the how I said it in my

[1:15:59] brain my entire life. And I had to train

[1:16:01] myself not to. Uh 1 oz of The Botanist

[1:16:04] Islay dry gin, which we're going to cap

[1:16:06] back up. We're keeping this away from

[1:16:08] the grill. Okay? If you're If you're If

[1:16:10] you're If you're If you're making your

[1:16:11] cocktail near a grill, rethink your life

[1:16:13] decisions. Don't do that. Um

[1:16:16] Is this okay right here? What do you

[1:16:17] think? Look cool? All right.

[1:16:20] Oh, get it out? Okay.

[1:16:22] All right, Brad.

[1:16:24] Oh, oh, oh, okay. All right. All right.

[1:16:25] Hang on.

[1:16:27] Hang on, guys.

[1:16:29] Is that okay?

[1:16:30] It's beautiful. All right.

[1:16:32] Seamless again.

[1:16:34] So, okay. No one's going to know.

[1:16:37] The No one's No one even saw that. You

[1:16:39] blink and you miss it here at the BCU.

[1:16:43] So, we got uh uh 1 oz of white Italian

[1:16:46] bitter or bitter Bianco. Um this is a

[1:16:50] little tricky to get a hold of, so if

[1:16:52] you can't find it, uh I'm sorry. I'm

[1:16:54] kidding. If you can't find it, uh you

[1:16:56] know, you could probably just double up

[1:16:58] on this next ingredient ingredient,

[1:16:59] which is 1 oz of white vermouth. Um

[1:17:03] and together these guys are going to

[1:17:05] make a lovely summertime cocktail. I

[1:17:09] need the strainer. There it is.

[1:17:11] A lovely summertime cocktail

[1:17:15] that really refreshes as much as it

[1:17:18] tastes good.

[1:17:24] There's a new tagline.

[1:17:26] The Botanist refreshes as much as it

[1:17:29] tastes good.

[1:17:31] Anyway,

[1:17:33] that's uh you're welcome. That's a free

[1:17:34] one. That's freebie.

[1:17:36] I'm going to center this right up. Is

[1:17:38] that center? You guys know how I feel

[1:17:39] about symmetry. I like having right in

[1:17:41] the center.

[1:17:42] So,

[1:17:43] mixing this guy up.

[1:17:46] Now, you you generally want to mix until

[1:17:49] the glass the mixing glass is frosty.

[1:17:51] This is a terribly thick glass, so I am

[1:17:53] going to do that,

[1:17:55] but it's going to water down my cocktail

[1:17:57] a bit, which is fine. I'm on camera. I

[1:17:59] don't need full strength

[1:18:01] uh

[1:18:02] uh bitter uh

[1:18:04] Negroni Bianco. That's what it's called.

[1:18:13] It's frosty.

[1:18:14] All right, that happened way faster than

[1:18:15] I thought it was going to. That's great.

[1:18:17] Um and then we're going to strain this

[1:18:18] into a glass with a pre-prepared king

[1:18:21] cube awaiting. Here we go.

[1:18:24] Pour it on in.

[1:18:26] And this I mean, it's like

[1:18:29] it's like I don't know how to describe

[1:18:30] this because I'm a huge martini fan, so

[1:18:32] that's one reason that I really love The

[1:18:34] Botanist cuz I get to make my martinis

[1:18:36] with it. Um

[1:18:38] but this is almost like a martini on the

[1:18:40] rocks, but it's much sweeter and

[1:18:41] mellower because of but but it still has

[1:18:44] that like, you know, funky bitter taste

[1:18:46] that you would normally get in a

[1:18:48] Negroni, but it's lighter and more

[1:18:50] refreshing. I really enjoy it.

[1:18:52] Oh, I just spilled things. Do you want

[1:18:55] me to pour another one of those?

[1:18:56] Probably not. It's okay. I'll figure it

[1:18:58] out.

[1:19:00] Uh and then we're just going to simply

[1:19:02] garnish this with an orange twist. I'm

[1:19:04] so sorry I spilled the whatever that

[1:19:06] was. Do we know what it is? Okay, she

[1:19:08] knows what it is.

[1:19:10] The She Kendall set it back downstairs.

[1:19:12] You know something I haven't addressed

[1:19:13] yet is that we're not in the Babish

[1:19:15] kitchen.

[1:19:16] [Laughter]

[1:19:20] Well, you might notice that things look

[1:19:22] a little different and um

[1:19:24] that's because we're in my house. We're

[1:19:26] in my home kitchen. This is where I live

[1:19:29] and I'm inviting you inside. What

[1:19:30] happened? It's locked?

[1:19:32] Well, you can't walk behind me. It would

[1:19:33] ruin the entire live stream.

[1:19:35] Um

[1:19:36] It's okay. It's okay. It's okay. It's

[1:19:37] okay. It's It's It's It's fine.

[1:19:40] Here Kendall, come on in here. We We We

[1:19:42] got Kendall. This is Kendall Beach.

[1:19:43] Oh no, I was going to run.

[1:19:45] This is Kendall Beach. She is our

[1:19:48] our kitchen producer and she's braving

[1:19:50] the rain right now to go replace the

[1:19:51] thing that I just spilled to finish our

[1:19:54] cocktail.

[1:19:55] Our Negroni Bianca, we're going to

[1:19:56] garnish it with this twist of orange

[1:19:59] peel. And how's that look? Is that cool?

[1:20:01] What do you think?

[1:20:03] Gorgeous. I can't see it from your

[1:20:04] angle. What about like that?

[1:20:07] Ooh, should it hang over the rim a

[1:20:08] little bit playfully like

[1:20:11] like

[1:20:12] Come on in. Water's fine.

[1:20:14] The Botanist is fine.

[1:20:16] Uh Botanist is not fine. It's great.

[1:20:19] Thank you so much again uh to the

[1:20:21] Botanist for sponsoring this live

[1:20:23] stream. Head to Drizly if you want to

[1:20:25] get yourself a bottle of the Botanist

[1:20:27] and enter

[1:20:29] it says mention code which is very funny

[1:20:31] when you're talking about an app, but uh

[1:20:33] use code Botanist Babish to get $5 off

[1:20:35] if you're a new user. I was about to say

[1:20:38] member. I

[1:20:39] you know, probably should have memorized

[1:20:41] this. Today I'm kidding. Um

[1:20:43] but yeah, thank you so much to the

[1:20:44] Botanist. Uh it's one of my favorite

[1:20:46] favorite favorite spirits. It's

[1:20:48] certainly my favorite gin.

[1:20:50] It's made with two dis 22 not just two

[1:20:54] 22 distinct

[1:20:55] hand forged botanicals uh forged on the

[1:20:59] remote island of Islay.

[1:21:01] And it's uh is it's it's just an easy

[1:21:04] drinking gin. It's great on its own.

[1:21:06] It's great in cocktails and this is no

[1:21:08] exception. I haven't even tried it yet.

[1:21:09] I know it's going to be good. Here, I'm

[1:21:10] going to look in camera two. Ready? 3 2

[1:21:12] 1.

[1:21:14] I was early. I messed up.

[1:21:16] But I'm Did I get you? Let's do it

[1:21:17] again. Ooh, that's I almost organically

[1:21:20] went ooh, that's good.

[1:21:22] Instead of saying it the way I'm

[1:21:23] supposed to.

[1:21:24] Um

[1:21:25] Uh thank you so much.

[1:21:27] It's okay. You can go.

[1:21:28] I'll wait.

[1:21:31] Okay. Um here we go. I'm going to do it

[1:21:32] again.

[1:21:33] And uh thank you so much to the Botanist

[1:21:35] for sponsoring this live stream.

[1:21:39] Ooh, that's good.

[1:21:41] Nice. Oh, that that that genuinely is

[1:21:43] really really good. Uh I love a Negroni

[1:21:46] and this one is so much lighter and

[1:21:48] sweeter

[1:21:49] and

[1:21:50] more floral and refreshing. It's perfect

[1:21:53] for summer grilling.

[1:21:54] Rain or shine. Um

[1:21:56] So, speaking of summer grilling, is

[1:21:58] there is there any other stuff that we

[1:21:59] want to touch on before I start grilling

[1:22:01] stuff?

[1:22:02] I think you you have it. Um I mean

[1:22:06] I'm I'm I'm also just going to read some

[1:22:07] of the loglines here. You know, the

[1:22:09] Botanist is the gin to have in your home

[1:22:11] bar because it goes perfectly in pretty

[1:22:13] much anything.

[1:22:14] Uh um you know, cereal. I'm kidding. In

[1:22:17] every in any gin based cocktail

[1:22:19] it works beautifully and um

[1:22:22] I'm really grateful to have them as a

[1:22:23] sponsor. I'm grateful to be enjoying a

[1:22:25] few cocktails

[1:22:27] while I grill.

[1:22:28] Any questions before we head out to the

[1:22:29] grill?

[1:22:30] Uh

[1:22:31] Kadaroo? Kadaroo? From Rochester

[1:22:34] From Rochester, New York. Do you think

[1:22:37] come back to your hometown and organize

[1:22:38] a fan meet and greet? Love your content,

[1:22:41] by the way. Keep it up.

[1:22:43] Do I ever think I will come back to my

[1:22:45] hometown of Rochester, New York and

[1:22:47] organize a fan meet and greet?

[1:22:49] Yeah. Yeah, I do.

[1:22:53] You can bet on that.

[1:22:55] Switch to camera B. You can bet on that.

[1:22:58] Back to camera A.

[1:23:00] Now back to grilling.

[1:23:04] All right. All right. All right. All

[1:23:05] right. All right. All right. So, I have

[1:23:06] my cocktail. I've got my meat that if

[1:23:08] you're just joining us

[1:23:10] we've got our meat tossed with salt and

[1:23:12] pepper

[1:23:13] and uh a little bit of

[1:23:15] uh um

[1:23:17] uh high smoke point oil. This is a light

[1:23:20] olive oil. Alternatively, you could use

[1:23:21] vegetable or canola oil.

[1:23:23] Um and we've salted and peppered them

[1:23:25] well well ahead of cooking because

[1:23:26] that's going to help them retain more

[1:23:28] moisture. It's going to deeply season

[1:23:30] them. It's just a net positive thing to

[1:23:32] do with most meats. I'm not going to say

[1:23:34] all meats, but most meats, especially

[1:23:36] when you're grilling. And you'll also

[1:23:38] notice, again if you're just joining us,

[1:23:39] that I have the beef on

[1:23:42] their own skewers, the chicken on their

[1:23:44] own skewers, and the vegetables on their

[1:23:46] own skewers because these things cook at

[1:23:47] different rates. So,

[1:23:50] it just makes sense to keep them on

[1:23:51] their own skewers. And then when you

[1:23:52] present them, you've got here's the

[1:23:54] beef, here's the chicken, and everybody

[1:23:55] gets to just take their own bits. Okay?

[1:23:58] I know it's charming to have your own

[1:23:59] kebab and to go like yesh. Nobody

[1:24:02] actually go likes going like this.

[1:24:03] That's ac- it's dangerous for your

[1:24:04] teeth. And I'm going to make everybody's

[1:24:08] uh everybody everybody freak out right

[1:24:10] now. This is going to be unpleasant for

[1:24:11] you, especially Jess.

[1:24:19] Nobody wants to do that.

[1:24:21] Nobody wanted me to do that.

[1:24:24] To to prove a point, Brad.

[1:24:28] To prove a point.

[1:24:31] Ow. Um

[1:24:33] Uh is it weird that I can see

[1:24:37] flavors? No. Um All right. So, uh

[1:24:41] What was I trying to prove with that? It

[1:24:42] was that that you nobody wants to eat a

[1:24:44] kebab like this. You want to you want

[1:24:45] to, you know, fork off the pieces that

[1:24:48] you want to eat, put together a pile of

[1:24:50] different meats and vegetables and call

[1:24:51] it a day. Now,

[1:24:53] I think it's time that we grill. I got

[1:24:55] my cocktail. I got my grill preheated.

[1:24:57] We're going to start by cleaning our

[1:24:58] grill.

[1:24:59] Are you ready for this?

[1:25:01] Where's the steel wool?

[1:25:03] I have to do something.

[1:25:04] She's right. I have to do something

[1:25:05] first.

[1:25:06] I almost forgot.

[1:25:08] We're making

[1:25:11] I spilled some stuff before, so that's

[1:25:13] why this is a mess. Uh it it it is

[1:25:16] nobody else's fault but mine

[1:25:17] including the teeth uh kebab thing. Um

[1:25:21] we're going to make a quick uh basting

[1:25:23] sauce that we're just going to baste the

[1:25:26] meats and vegetables with. Totally

[1:25:27] optional. I love the flavor of meats and

[1:25:30] vegetables just off the grill. Salt and

[1:25:32] pepper, that's enough for me. But this

[1:25:33] is going to add a whole other bunch of

[1:25:36] flavor uh including the dipping sauce

[1:25:38] that we're going to make uh that uh

[1:25:41] again totally optional, really really

[1:25:42] delicious. So,

[1:25:44] to make

[1:25:46] Is this to make the sauce in? I presume

[1:25:48] so.

[1:25:49] I have to wipe everything down because I

[1:25:51] spilled on it.

[1:25:52] So, this is for making the dipping

[1:25:54] sauce. Okay, where do I make the uh In

[1:25:56] the bowl I spilled in. Oh, okay. That's

[1:25:57] smart. So, I'm going to repurpose this

[1:25:59] lime bowl

[1:26:01] uh with

[1:26:02] uh with uh the the with my dipping

[1:26:05] sauce. Do we have a a grill brush, by

[1:26:06] the way, ready to go?

[1:26:08] Oh my gosh, she's so good. She's so

[1:26:10] great. Kendall Kendall Beach, everybody.

[1:26:12] She's the only one that's made that that

[1:26:14] has

[1:26:16] But I'm only I'm only 90% sure that it's

[1:26:18] okay for grilling.

[1:26:19] Yeah.

[1:26:21] Huh?

[1:26:24] You're only 90% sure that the Yeah,

[1:26:26] that's that's good for grilling. Yeah,

[1:26:28] it's fine. It's just it's a silicone

[1:26:29] brush. It has a wooden handle. Yeah, but

[1:26:31] back at

[1:26:33] Thank you, Kendall.

[1:26:35] Uh

[1:26:36] What did we Those those claps were 90%.

[1:26:40] Just to make sure

[1:26:42] that's uh there's no funny business. So,

[1:26:44] I'm slicing up all these limes. We want

[1:26:46] the juice of all these limes. You need a

[1:26:47] lot of lime juice in any given lime

[1:26:50] situation. What? Uh just just just just

[1:26:53] just just

[1:26:55] This was like five six limes, right?

[1:26:57] Five or six limes. And uh that's how

[1:26:59] much you want in addition to some oil

[1:27:02] and some garlic. That's really

[1:27:04] question mark? Yes. That's really all

[1:27:06] we're putting in this baste because and

[1:27:09] we're going to do it right at the last

[1:27:11] minute because uh garlic we just want it

[1:27:13] to get kissed by the heat of the grill.

[1:27:17] Any questions while I'm juicing these

[1:27:18] millions of limes?

[1:27:19] Yeah, one from the chat. This guy's been

[1:27:21] really persistent.

[1:27:22] Oh boy. I don't know if it's a troll,

[1:27:23] but

[1:27:25] uh I have a suggestion. Some dishes from

[1:27:27] Resident Evil Village. And they also

[1:27:30] Resident Evil 8. Is there food in the

[1:27:32] zombie food? Is that the joke?

[1:27:36] It's pretty funny. Uh

[1:27:38] somebody has been insistent that we make

[1:27:40] food from Resident Evil Village, which I

[1:27:43] haven't played because I'm a little

[1:27:45] scaredy boy and I don't like scary

[1:27:47] things. I don't like being spooked or

[1:27:50] spoofed or or or startled

[1:27:53] or even be as hey bud. Somebody wants to

[1:27:57] be on camera. Come here. Yeah, you want

[1:27:59] to be on camera, don't you? Come here.

[1:28:02] This is how I hold cats.

[1:28:04] Like a gun.

[1:28:05] This

[1:28:06] No. No. No. This is Row. Row, the cat.

[1:28:09] Hi, bud. What's going on up here, huh?

[1:28:13] What happened, Danny?

[1:28:15] Sorry, bud. Okay, here. Come on. I know

[1:28:17] you WANT TO GET OW!

[1:28:19] DAMN IT.

[1:28:21] OKAY.

[1:28:22] UM

[1:28:24] GET THE CAT fur off. Okay.

[1:28:27] Anyway, Resident Evil Village.

[1:28:31] Uh Resident Evil Village is a is a is a

[1:28:34] game that has um

[1:28:36] zombies in it, which is why I haven't

[1:28:38] played it because I get a little scared.

[1:28:41] And um

[1:28:42] Uh this is the same reason I'm dying to

[1:28:44] play Half-Life Alyx, but I can't. It

[1:28:46] looks too scary. I remember playing

[1:28:48] Half-Life when I was like 12 and being

[1:28:51] scared to death of those face hugger

[1:28:53] things. Um and to to do that in VR, no

[1:28:57] thank you. Anyway, there's apparently

[1:29:00] food in Resident Evil Village and we'll

[1:29:02] look into it. I'll have Kendall play it

[1:29:04] for me.

[1:29:07] She doesn't like scary things, either.

[1:29:08] I'll have Jess play it for She doesn't

[1:29:09] like scary things.

[1:29:11] I'll Brad Brad, you like scary things?

[1:29:12] Brad doesn't like scary things. Sawyer?

[1:29:14] Sawyer Sawyer loves scary things.

[1:29:17] Sawyer, everybody, let's also give

[1:29:18] Sawyer a big round of applause because

[1:29:21] my man's A NEW DADDY.

[1:29:27] FATHER OF A healthy

[1:29:29] perfect baby.

[1:29:32] That Yeah, it's a perfect boy. And and

[1:29:35] I'm very proud of you and very happy for

[1:29:37] you. And we to to say how to show him

[1:29:40] how proud of him we are, we got him a

[1:29:43] Jimmy Buffett Margaritaville.

[1:29:47] The Bali edition.

[1:29:48] Sorry. Um

[1:29:50] It's a machine. It's not a It's not a

[1:29:52] liquor. It's a machine. So,

[1:29:54] yeah, no, you can use tequila.

[1:29:57] Yeah, okay, never mind.

[1:29:59] Uh I got him a bottle of Botanist.

[1:30:02] Uh

[1:30:04] Yeah, no, it's true. I actually did get

[1:30:05] you a bottle of Botanist.

[1:30:08] Okay, now that we deftly

[1:30:11] got out of that one. Uh

[1:30:13] What's up?

[1:30:14] Wash my

[1:30:15] Oh, I touched the cat. Yeah, you're

[1:30:16] right.

[1:30:17] Thank you, internet.

[1:30:19] I mean, that cat's clean as a whistle,

[1:30:22] I'll have you know.

[1:30:24] It's a very clean cat.

[1:30:26] But, I appreciate your your caution.

[1:30:30] But, also, as with every episode of

[1:30:33] Binging,

[1:30:34] uh this isn't for anybody but me.

[1:30:36] Everybody's going to watch me eat this

[1:30:38] at the end and not get any of

[1:30:39] themselves. That's That's the rule and

[1:30:41] that's how we do things around here.

[1:30:43] The splatters. This is why I This is why

[1:30:45] I wear an apron usually because I get

[1:30:46] splatters on myself. Okay, clean hands,

[1:30:49] clean heart can't lose. What?

[1:30:53] Wide eyes

[1:30:55] big heart can't lose. Clear eyes

[1:30:58] full heart.

[1:31:00] Full eyes clear heart. Clear eyes full

[1:31:02] hearts can't lose. All right.

[1:31:04] Now to

[1:31:06] finish up our basting sauce, we have an

[1:31:08] about an equal amounts of vegetable oil

[1:31:11] and just a whole bunch of garlic. This

[1:31:13] is what? This is 1 2 3 6 cloves of

[1:31:15] garlic.

[1:31:16] Where's my crusher?

[1:31:18] Oh, she put all my tools out. So nice.

[1:31:22] That's my biggest kitchen tip is hire

[1:31:25] Kendall. No, don't hire Kendall. She's

[1:31:28] She's She has She's good. Right? You're

[1:31:30] good? Okay. All right, great.

[1:31:33] Oh, Jess laid them out. Get yourself a

[1:31:34] Jess. No, Jess, too, is also happy here.

[1:31:41] Don't take them from me.

[1:31:43] Oh, that sounds really possessive. I

[1:31:44] didn't mean it that way. I just meant,

[1:31:45] you know.

[1:31:47] Okay thanks.

[1:31:51] Anyway, as usual, the live stream is

[1:31:53] going off the rails, but we're still

[1:31:55] somehow soldiering forward and making

[1:31:56] food and cocktails and I dare say having

[1:31:59] a good time and celebrating 9 million

[1:32:01] subscribers, folks. We hit 9 million

[1:32:03] subscribers not 1 hour ago.

[1:32:08] Lizzie says NCIS does a whole hog.

[1:32:13] Somebody named Lizzie

[1:32:15] has informed us

[1:32:17] that a little syndicated television show

[1:32:20] called NCIS

[1:32:22] has done a whole hog.

[1:32:25] Which honestly sounds pretty gruesome. I

[1:32:27] honestly don't know the context for

[1:32:28] that. Is Is the whole hog like part of

[1:32:31] the crime scene or is it just like one

[1:32:33] kooky character loves to cook?

[1:32:36] It's like that that girl with the with

[1:32:38] the the the the goth girl in the She

[1:32:41] loves to barbecue, probably.

[1:32:43] Okay.

[1:32:45] Yeah, that follows. All right, so we got

[1:32:46] ourselves a

[1:32:48] Yeah. Is it really?

[1:32:51] Okay, thank you. Thank you, Lizzie.

[1:32:53] Uh any any other questions?

[1:32:56] Um

[1:32:57] Oh, I have a question. What

[1:32:59] What brand is your hat? I love it and

[1:33:02] want to pick one up for myself. Also,

[1:33:04] thanks for the great vids. Much love

[1:33:05] from Seattle. Matt Hoffman.

[1:33:07] Matt Hoffman is curious about where I

[1:33:09] got my hat. And Jess got me this hat, so

[1:33:11] she's going to have to illuminate that.

[1:33:14] Amazon.

[1:33:15] Really?

[1:33:16] Cool.

[1:33:18] All right, so but what's it called?

[1:33:19] What's the

[1:33:20] I can look it up. You mean this isn't a

[1:33:22] brand name hat?

[1:33:26] I'm kidding. I love this hat.

[1:33:28] Um

[1:33:30] I like wearing a

[1:33:31] black black ball cap. I like it. Makes

[1:33:33] me feel safe. Makes me feel good.

[1:33:35] Now, we're going to make a dipping sauce

[1:33:37] um that is

[1:33:39] uh a combination of hoisin, soy. Is this

[1:33:42] rice wine vinegar? Okay, and garlic and

[1:33:45] ginger. This is a totally optional, but

[1:33:48] you'll thank me later

[1:33:50] um kind of dipping sauce.

[1:33:53] Um where we got This looks like I'm

[1:33:55] going I'm going to guess on all these

[1:33:56] amounts. This looks like half a cup of

[1:33:58] hoisin.

[1:33:59] All right, I got two thumbs up on the

[1:34:01] half cup of hoisin.

[1:34:03] Now, we move on to the soy sauce.

[1:34:05] I'm also going to put this at a half

[1:34:06] cup. And put it this at a third of a

[1:34:08] cup. I'm going to put this at

[1:34:11] 3/8 of a cup.

[1:34:13] Uh quarter cup. This is not a quarter

[1:34:15] cup.

[1:34:16] Get out of here. She Now, she's just

[1:34:18] messing with me because we have company.

[1:34:22] Um this to me looks like a quarter cup.

[1:34:26] No, two ta- two tablespoons.

[1:34:29] Three tablespoons. Three tablespoons, I

[1:34:31] got it.

[1:34:32] Of uh of rice wine vinegar.

[1:34:34] Um then we've got uh this probably a

[1:34:37] half inch of worth of ginger that's been

[1:34:39] crushed.

[1:34:40] And or grated, rather. And then we've

[1:34:42] got some

[1:34:44] Uh where did my garlic crusher go? Oh,

[1:34:46] here it is.

[1:34:46] And then we've got three cloves of

[1:34:48] garlic that we're going to crush in

[1:34:48] there. And this just makes like it like

[1:34:50] How long did this take? About 15

[1:34:52] minutes? Uh this makes it super quick

[1:34:54] and easy so I'm kidding. It took about

[1:34:55] 30 seconds. It took makes a very very

[1:34:57] quick, very very easy, very very

[1:34:59] delicious dipping sauce

[1:35:02] with some lovely like it it kind of

[1:35:04] reminds me of um

[1:35:05] like a like a uh

[1:35:07] a dumpling sauce, I guess, because it's

[1:35:09] got the nice sharpness of the of the

[1:35:11] soy. And you know what would be great in

[1:35:13] this is black vinegar.

[1:35:15] I don't I don't want to make the it too

[1:35:17] cuz not everybody has black vinegar

[1:35:19] kicking around their house like we do.

[1:35:22] Uh

[1:35:23] but that sounded braggy. It's just cuz I

[1:35:25] make a cooking show. Otherwise, I

[1:35:26] wouldn't be here.

[1:35:29] Uh uh

[1:35:31] A lot of peo- A lot of folks don't have

[1:35:32] access to black vinegar. You kind of

[1:35:34] have to get it at specialty grocery

[1:35:36] stores. Uh but it's it's really really

[1:35:38] delicious. And if we down brought down

[1:35:41] the hoisin and up some black vinegar,

[1:35:43] that would be a really lovely sauce. But

[1:35:45] this is really really nice, too.

[1:35:47] Sorry to downsell the thing we're

[1:35:49] actually making.

[1:35:51] Uh

[1:35:51] It's got a lot of hoisin in it, which

[1:35:53] the the mixture of hoisin and um

[1:35:55] soy sauce really gives it the perfect

[1:35:58] uh uh consistency for dipping. It's not

[1:36:00] super thick like a barbecue sauce, where

[1:36:01] it's going to dominate whatever you're

[1:36:03] dipping in there. It's just going to

[1:36:04] coat it lightly, kind of like a dumpling

[1:36:06] sauce. Um let me get a tasting spoon.

[1:36:09] Perhaps this one?

[1:36:13] Mhm.

[1:36:14] So simple, so good.

[1:36:16] The ginger really comes through. That's

[1:36:18] going to be really nice on the beef in

[1:36:19] particular. And the chicken. And the

[1:36:21] vegetables. Speaking of which, why don't

[1:36:22] we get those those guys on the grill,

[1:36:24] shall we?

[1:36:26] Let's do it.

[1:36:27] You ready? You ready? You ready? You

[1:36:30] ready? Let's do it.

[1:36:39] Right out this way.

[1:36:41] All right. Um

[1:36:43] So, the meat is probably going to take a

[1:36:44] while longer to cook and I want to get a

[1:36:46] really nice sear on it.

[1:36:47] See, our our grill's right around 450.

[1:36:49] That means it's got great ambient

[1:36:50] temperature. And this side is going to

[1:36:52] be hot hot hot. But first, I want to

[1:36:56] clean it. I forgot about that. Where's

[1:36:57] the uh steel wool?

[1:37:00] Steel wool's on the sheet tray. Perfect.

[1:37:02] So, first thing we're going to do

[1:37:04] is brush it down. And uh ideally, you

[1:37:07] should have a grill brush if you own a

[1:37:08] grill, but if you can't find yours, then

[1:37:11] uh you can use a bit of steel wool that

[1:37:13] I'm holding on to with some tongs.

[1:37:16] And just brush it down. You're just

[1:37:18] trying to get off the uh

[1:37:20] all the all the detritus from the last

[1:37:21] time you grilled.

[1:37:23] Get these grates nice and smooth

[1:37:27] and ready

[1:37:28] for the next generation of grilled food

[1:37:32] that you intend to bring

[1:37:35] to the party.

[1:37:36] There we go.

[1:37:37] You want to do this while the grates are

[1:37:38] nice and hot. If you try to do this

[1:37:40] while while the grill's cold all the

[1:37:42] grease, all the fat, all the nasty that

[1:37:46] was on there is not going to let you

[1:37:47] scrape anything off. You're just going

[1:37:49] to mush it around. But if you got your

[1:37:50] We We preheated this grill forever.

[1:37:53] And that just basically carbonizes

[1:37:56] anything that's left on here.

[1:37:58] Makes it super easy to just scrub right

[1:38:00] off. Now, next, where I'll be right

[1:38:02] back. Next, you can follow me, though.

[1:38:04] It's okay.

[1:38:05] Uh next, we're going to also oil the

[1:38:08] grates.

[1:38:09] Best way to do this, I find

[1:38:11] is um

[1:38:13] little bit of neutral high smoke point

[1:38:15] oil. Again, this is like a grilling

[1:38:17] olive oil.

[1:38:18] Um normally, you wouldn't want to do

[1:38:20] this with olive oil, but this is a nice

[1:38:21] light olive oil that's been filtered and

[1:38:23] isn't extra virgin and won't um burn or

[1:38:27] to turn acrid or smoke. Uh but, you

[1:38:30] know, you can use vegetable oil, you can

[1:38:31] use canola. And then we're just going to

[1:38:33] get some on a paper towel like that.

[1:38:36] Just use it to coat down the grates.

[1:38:39] This is going to help prevent things

[1:38:41] from sticking, as you might have

[1:38:42] guessed.

[1:38:43] And just like uh cast iron, it's going

[1:38:46] to create a layer of polymerized oil

[1:38:50] on your grates.

[1:38:51] There we go. It's particularly important

[1:38:53] on the high heat side of things.

[1:38:55] There we go. Nicey nice. Close that

[1:38:58] down.

[1:39:00] This goes in here and our meat needs the

[1:39:02] most time on there. So, I'm going to

[1:39:04] throw these guys on first.

[1:39:07] Probably the

[1:39:09] chicken thigh. These guys really need to

[1:39:11] be cooked up to 160-175.

[1:39:13] I like to cook chicken chicken thigh at

[1:39:14] 175 because it's full of connective

[1:39:16] tissue and fat that really needs to

[1:39:18] break down. Very hard to overcook

[1:39:19] chicken thigh. I'm going to put it way

[1:39:21] back here. It's the hottest part of the

[1:39:22] grill. You ready? Ready for some sizzle?

[1:39:26] Can you hear that?

[1:39:28] I'm trying to get my mic close to it

[1:39:29] without burning my

[1:39:31] my beard.

[1:39:32] Um

[1:39:34] the beef as well

[1:39:35] I'm going to put towards the back

[1:39:37] because it it it can handle some heat.

[1:39:40] Typically, at least with my grill, you

[1:39:41] have to get to know your grill. With my

[1:39:43] grill, hottest part's in the back

[1:39:44] corner.

[1:39:45] Coolest parts out front. So, that's why

[1:39:47] the chicken breast is headed out here.

[1:39:51] And I realize now I don't have enough

[1:39:53] room for my vegetables. So, I'm actually

[1:39:54] going to crank on these burners.

[1:39:57] And we'll turn this into an indirect