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CreativityTranscript
00:00 Okay, now this is a pork butt roast and it's going to be, it's going to have
00:12 several lives in the course of the cooking. Washed it, dried it and now I'm
00:22 going to dip it in some seasoned flour because then what I'm going to do is I'm
00:44 going to sear it on a griddle and then I'm going to bake it. And I'm going to bake it for about
00:55 20 minutes to half an hour a pound. It depends on how it goes. With pork you can
01:02 never be sure but the best thing to do is to cook it really well. And it's not
01:12 like it'll kill you. If it's a little bit rare in the center it won't. In fact that
01:18 can be a good thing. And then it's going to have another life because after I get
01:25 done... Now where are the bones? Oh I see. Now the thing always with pork of any kind is
01:40 you've got to figure out where the bones are because you want to know where the
01:44 meat is. Okay, so this is it. What we're going to do is... Now I just found them and I
01:57 lost him again. Okay, this is the bottom. And then when it comes to
02:07 time to cook it we're going to cut it this way and then that way so you get
02:13 nice big pieces. And the same is true with ham. Well this is kind of flat on
02:21 the bottom so I think that actually we're not going to have to cut the
02:25 bottom to be able to get it to stand up and slice it. But then it's going to have
02:33 another life. And the other life it's going to have is that whatever we decide
02:39 we're done with and want to do something with goes into a slow cooker with some
02:48 molasses, mustard, ketchup, and garlic for a barbecue sauce. And then it's going to
02:55 cook over in the night and in the morning you're going to have pulled pork.
03:00 And everybody's going to love you. Trust me they're going to love you. You know I
03:06 hate to sound like dream girls but there it is. Absolutely there it is. Because if
03:14 you cook it they will come for miles around. Anyway, so what we're doing now is
03:23 we're browning the meat.
03:27 This needs to go up a little higher. Now one of the things when you're browning
03:38 meat or actually anything is I don't care if it's meat or vegetables or
03:46 whatever it is your pan will talk to you. Actually I like to say it sings to you.
03:52 And you can tell how well something is doing. Now this is not singing to me at
03:59 all. This is not a good thing. We need to turn this up a little. I generally like
04:05 to do meat at a low to medium heat. When you're doing hamburgers the best way to
04:17 do them is to do them low to medium on one side and cook it thoroughly. And if
04:25 you want it to be rare you get there by how long you let it cook when you turn
04:32 it over. And of course you can poke the meat and if blood comes up you know and
04:36 you don't want that well you know what to do. So see now it's starting to sing
04:43 at me. Absolutely. Now the reason that you do that is because the flour is a good
04:50 base for gravy which we're not making. But if you do want to make gravy it also
04:56 adds texture and flavor to the meat and helps seal in the moisture when you
05:01 flour it and sear it first. Okay you can turn it off. Now what I've done is I
05:08 ground it on all sides. This is the fat side so it goes up and it's six and a
05:15 quarter pounds so that's 20 minutes to half an hour a pound. It depends. Pork is
05:23 pork is very you know fussy. It's it's almost fussy as a coloratura soprano
05:32 but anyway so you have to figure it out as you go along you know. And you also
05:37 have to figure out how well you want it done. Do you want it just a little pink
05:40 in the middle just so you can pretend it's steak. Okay so it'll it'll take two
05:49 and a half to three and a quarter hours and you don't have to do a damn thing to
05:56 it until an hour before it's done. So let me let me let's see
06:07 the timer is
06:16 well we can do 90 minutes at a time so we'll check it. Yes dear. We'll check it
06:29 in an hour and a half since it's probably gonna it's probably gonna zone
06:34 out around three. Now the other thing is and and I I know that I I mentioned it
06:42 before but you know you can make your own barbecue sauce and it's a lot
06:47 cheaper than what you get and your base is molasses and tomato whether you want
06:53 to use tomato paste or ketchup with brown sugar and molasses and you can
07:02 make it to any thickness that you want. And as I said when this is finally done
07:10 an hour before we're going to put in some potatoes and I'm going to show you
07:15 how I do them. You need a special machine. Leave it to the French. This is it. I don't bother putting it in the box anymore.
07:26 Okay now I think I already showed you this but you get to see it in action.
07:37 Come on. You know in life nothing counts quite as much as determination. That's me
07:48 in the kitchen. Okay now this is going to be a tough one. Come on. All right.
07:59 Now a little garlic salt and they go in with the roast.
08:25 Which is coming along nicely. We've got about an hour to go.
08:31 And back into its own natural habitat.
08:42 They need to be stirred about every 15 minutes so they cook evenly and you get
08:50 all that lovely pork fat and they get nice and crispy. The other thing that's
08:57 really good is to use new potatoes that are canned. They come a pound in a can and
09:03 they get all they're ready to go in the oven. Just drain them, slap them in and
09:09 they get nice and crispy on the outside and very tender on the inside.
09:18 Once you let it sit for 10 to 15 minutes you can put the veggies back in while you do
09:25 that or take them out entirely and make a gravy which I'm not going to do right
09:31 now. Thank you very much. I don't feel like one. I don't know this still looks
09:37 awful rare.
09:40 [Music]
09:50 Which really doesn't make any difference because we're going to cook it again
09:55 anyway and the outside is bound to be cooked. Anyway let's have another kitchen
10:01 mess up and see if I know what I'm talking about.
10:06 Well it wouldn't be the first time I messed up dinner. No I don't usually do
10:12 that right now. Now let's see where's the bone. All right let's cut it this way.
10:19 Turn it off. You ready? Ready. Come over here.
10:25 Okay now this is part two of the roast. We're doing pulled pork now. This has
10:32 been sitting in the crock pot all night long and as you can see everything is
10:39 falling off the bone. And the deer thing really didn't have enough fat on it last
10:48 last night. We've got too much of it in there. But anyway so pulling it apart
10:57 is an easy thing but now we've got to put some moisture back in. It's cooked a
11:01 lot drier and you know I wasn't up all night nursing it and so that's all right.
11:11 It's sort of like the moisture that gets your face into trouble with acne is not
11:17 the moisture that you put on it it's the moisture that's already there. You've got
11:22 to take it off and then put some moisture on it. We're moisturizing him.
11:25 Just in case you need some help. You know the three birdie beauty words. Moisturize
11:33 moisturize moisturize. So we're going to make up some we're going to make up some
11:40 of our own sauce here. First of all some molasses
11:47 and then some ketchup. A lot of ketchup. Tomato is a good thing. And then a shot
12:02 of vinegar.
12:04 Just to give it a little tang and then some brown sugar which is always the
12:13 hard part because brown sugar is always hard to survive. No we're in luck. We're
12:19 absolutely in luck. Just leave it we'll have the maid get that.
12:27 Okay now
12:37 a shot of liquid smoke. This stuff is absolutely wonderful. You know when you
12:45 live in an apartment you know you don't
12:52 now let's give this a taste.
12:56 Perfect. And some salt and pepper always.
13:07 And
13:09 I think just a touch more ketchup.
13:23 You know I have a personal list of people that should be up for special
13:32 awards. Declared a national treasure. Awarded sainthood. What have you. And my
13:40 favorite is whoever invented ketchup. I mean there was a monumental historical
13:50 event if there ever was one.
13:55 Okay. So here we go.
14:18 [Music]
14:21 [Music]
14:24 [Music]
14:27 [Music]
14:30 [Music]
14:35 [Music]
14:40 [Music]
14:47 So
14:52 [Music]
14:55 And it's still just a little dry which is fine. But you know I like ooey gooey.
15:07 I like stuff that you can spill down the front of you and have a good time.
15:12 So just a shot more ketchup. Just to moisten it a little. We will turn off the
15:20 hot pot.
15:22 And
15:28 and I don't know about you Joshua but I'm having pulled pork for breakfast.
15:36 Lovely. Okay now I guess that's it for this. We tried to make it shorter
15:41 because the last one was a chore I know. Thank god bless
15:44 anybody who went through all of that. This one I think will be shorter. But I
15:50 don't love you any less. And remember if you cook it they will come.