Big Bry's Western Style BBQ Full Movie
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00:00Welcome to Big Brian's Western-Style Bar-B-Q.
00:29We're going to be cooking with oak wood today in the oak pit.
00:32And we're going to make it as simple as possible for you.
00:34You just follow the tips that I give you, and you can't go wrong.
00:37The
01:01thing we did is put some dry tender, oak wood tender,
01:06inside the bar-b-q pit.
01:07We're going to start it up and light it up right now.
01:11You start out with some paper, either paper bags, or if you don't have paper bags, newspaper.
01:18Get it rolled up, then put your small wood on top of that, small dry wood, little kindling
01:24is what we call it.
01:26It's a quarter-inch pencil size, up to half-inch, and we'll get that going.
01:33Make a good pile so that it gets a good fire going, and then it'll light the rest of your
01:37wood without having to poke at it forever.
01:41You just want to get a good fire going, get a good hot bed of coals, and then just add
01:46to it slowly.
01:48Main secret to getting a good bar-b-q is having a good bed of coals to start with.
01:54When it starts turning white all over, you want to just add a little bit more wood to
01:59it so that you don't lose your heat.
02:01Throw some of this dry stuff in and get it really going good.
02:23What we do, the Western style, is not so much smother it with sauces, but let the oak
02:29wood just cook the meat and let the taste of the meat speak for itself.
02:35Okay, while we're letting that fire burn down, we're going to start on our country-style
02:42potato salad.
02:43We're going to start off with eight cups of red potatoes.
02:47I went up to Idaho and grew these myself, and so they're real special here.
02:52So we're going to do eight cups of red potatoes, then we're going to take a cup and a half
03:00of black whole olives, then we're going to take some Spanish olives, three-quarters of
03:08a cup.
03:09This is going to be a spicy potato salad, it's going to be kind of a sweet and sour.
03:14We're going to take a half cup of dill pickle, we're going to throw that in there, a half
03:22cup of sweet pickles, we're going to throw them in there.
03:26You're going to take yourself some pepper, about a couple teaspoons, a little pepper,
03:36throw it in here, get everything covered, give it a nice little bite.
03:43Now we're going to go with six hard-boiled eggs, chopped up, not too fine, of course,
03:51we're going to throw that into the potato salad.
03:58Two cups of chopped celery, we're going to throw that in there too, starting to look
04:06good.
04:08Now we're going to throw four tablespoons of Dijon mustard, that's good.
04:26Now we've got eight tablespoons of mayonnaise, you might not want to put it all in at once,
04:34you want to kind of stir it around, kind of just mix it up.
04:39You can add different things into this, chop some rosemary, maybe some basil.
04:46Alright, now this is ready to go in the refrigerator, because you don't want to leave mayonnaise
04:53sitting out, not un-frigerated.
04:54Oh yeah, that's it, that's some good stuff there.
05:06That's good stuff Maynard, we're ready.
05:21Now that the fire has taken care of all my grease from the last burn, take it, go across
05:36and brush her down so it doesn't rust.
05:42Clean the top and the bottom, just about ready for the meat to come on.
05:50Okay, I think we're about ready to get this thing going, we've got a good bed of coals
05:55now, fire's burning really good, so now we've got this going, we're going to go and get
06:01our marinades ready and start preparing our wild game to throw on the pit.
06:11Venison, you take some back strap, I have here, the wild game, what you want to do is
06:24you want to take the sinew off of it.
06:28What we have here, it's already started, this is the sinew on the back strap, and where
06:36the back strap is, starts out behind the shoulders, goes all the way down the back, it'd be what
06:43you make your loin chops out of.
06:45So we're going to take the sinew off, and what that does, it makes it a tender piece
06:49of meat.
06:50Because if you leave the sinew on, it stretches real tight, and it'll make your meat a lot
06:58tougher.
07:00So then once we get this off, we're going to take some sauce that I've mixed up, put
07:08it in an injector, and then we're going to inject this venison, and make it taste really
07:15good.
07:16That's what we're going to do.
07:17A lot of people can't take the game taste of some of this wild game, so this is what
07:22we're doing, we're taming it down, showing you something that you can do if you're a
07:26hunter, and you get out there in the woods, and you've got some wild game, and maybe your
07:31wife doesn't like it, the taste, you can doll it up a little bit, and make it to where everybody
07:39would be begging for it.
07:40This is the type of meat that you ask your friends if they want some, how you do it,
07:44you go, did you hear that?
07:47No, you didn't hear that, because you're going to keep it all to yourself, that's what you're
07:51going to do.
07:52What we've got here is six ounces of moose head lager, we've got about an ounce of soy
08:03sauce, we have two tablespoons of crushed garlic, and we have two tablespoons of pesto
08:13sauce.
08:15What I do is, we mix that up, put it in a container, glass, you get these syringes,
08:25this one, you can get them down at any cooking store, they might not have them, but they
08:30can probably order them, and what you do is you take it, put it in your sauce, drop your
08:37mixture, stick it into your venison, and just push it in real slow, you can see the
08:45venison actually pumping up with all those juices, see some spit out the end.
08:52Take another bunch, push it into your meat, inject it in there, different spots.
09:06This is really good.
09:08Take the excess, spray it back into the container, put it away, now you got that ready, and have
09:16a good flavor.
09:18Okay, what we're doing now is we're going to make a mango chipotle marinade, and we've
09:40taken one mango, and chopped it up, we're going to put it in the food processor, got
09:50a six ounce can of chipotle, they're smoke flavored, they're really good, gives a lot
10:02of flavor, they've got kind of a slow heat, so I call it slow heat because it's a not
10:09really hot super fast, but it comes on, and it's really good.
10:26Chop it until it's a puree, then you can take this mix, and put it in with your wild
10:39game, you can take one of them freezer bags, plastic freezer bags, make it really easy
10:45on yourself, so you don't have to mess up a bunch of dishes, set this over here, and
10:55you take, we have some made up previously, you take it, you pour it in your bag, you
11:07let it marinate for a couple hours in your refrigerator, you don't let it sit outside
11:13to where it heats up, mmm, that's good, that's some good mango chipotle sauce, whoo!
11:43We've got sun dried tomatoes, we have basil, we have little mint leaf, we have some rosemary,
11:57and we're going to take and chop this up a little bit, what I've done earlier before
12:02I marinated this, I cut a slit in it with a knife, I've taken a knife and I've cut a
12:07slit into this pork tri-tip, and made a pocket, and I'm going to stuff all this ingredients
12:14in there, mix it up, stuff it in there, and make a little stuffing, so that we get the
12:22flavors going inside the wild pork, any wild game is really good, it's all natural, and
12:29these are all 100% roadkill, I'm just kidding you, no, this is some good stuff, so we'll
12:38get all this chopped up, mix it together, take some of the goat cheese, mix it in there,
12:46don't have to be fancy, it's just a stuffing, and it's going to cook inside this pork, so
12:53we take it, stuff it inside, this is pretty good, best part, I'll just clean my hands
13:15off here, now we're ready to take this wild game over to the pit, throw it on, and let
13:22it sizzle a little bit, ok we've come back over to our fire, we've got it down, there's
13:44a good bed of coals, there's enough wood still burning, what we'll do is we'll add a piece
13:49here and there, to keep the fire going, so that it doesn't burn out, and we're ready
13:55to cook, so I'll throw a couple pieces on, this is to add smoke, to flavor the meat,
14:05and it's also to keep the fire going, because if you don't add wood to it, it'll burn out,
14:10and then what you're left with is your half cooked meat, you know, your steak's half cooked,
14:17but you've got to have a lot of heat to carry into the meat, we're going to lower down this
14:21screen a little bit, we're going to throw our meat on, in venison you don't want to
14:31cook too much, there's not a whole bunch of fat in it, so it doesn't have that chance
14:36to take the high heat, it'll dry out on you, so what you want to do is cook it on a low
14:42to medium heat, cook it slow, and you want to eat it pretty rare, not raw, but rare,
14:51you want it on the rare side so it's nice and juicy, and you get all that flavor, that
14:55wild game, alrighty, here we go, we're going to put our wild game up on the pit, get it
15:02going, you want to check it out, you want to put your hand above the grill, if you can
15:08leave it more than 3 seconds, that's a medium fire, if you can't leave it, if you put it
15:13up and in 3 seconds you've got to pull it out, that's a hot fire, so you want to put
15:18it up there, you can count to 5, 6, that's a good flame, we just leave it there, let
15:23it smoke, the pork's got chipotle mango sauce on it so we don't really need to salt it,
15:29and we're just going to leave that as a natural flavor, you know, along with the chipotle
15:34mango, which isn't natural, but it's a good marinade, and along with the stuffing, it's
15:39going to just bring out a lot of flavors in that, that piece of meat's going to be really
15:44good, we're going to take a little light coating of garlic salt, basil, oregano, dried basil
15:52and oregano, throw it up there on that venison, just to give it a little bit of flavoring
15:58on the outside coat, let the rest of the ingredients in it, you know, the injection to kind of
16:05let it flavor it throughout, kind of leave it up here on a low fire, and we can take
16:13it down just a notch, it'll get a little hotter, it'll cook a little faster, with the chipotle
16:20sauce though, the sugars in it, with the mango, we don't want it to cook too fast or too high
16:26heat, because it'll burn the outside edge, and make it blacken, it's no big deal, but
16:32you know, it looks better when it's cooked right.
16:37What we have here is pork loin ribs, you can get them at any market, you can go down, get
16:48some of these, we're going to take and sprinkle some seasoning on them, on the bone side,
16:56you can put a little bit more seasoning, because you're really not eating that side anyway,
17:01but you don't want to put too much on it, because too much salt on pork will overpower
17:06the flavor of the pork, and then what you'll have is somebody saying that, you know, your
17:12ribs are too salty, so you just want to put a little bit of light coat on that, flip them
17:19over, add a little bit more salt, just a little, sprinkle a little on the crust.
17:31With these pork ribs, we're going to take them, you're going to stretch them out on
17:36the pit, you stretch them out on the pit like that, and what happens is, is you take and
17:44as you're cooking them, they're going to start to shrink, and what you want to do is
17:49you want to put them bone side down, any time you're cooking with bone, it's always bone
17:54side down first, if you have meat that doesn't have any bone in it and it has fat, you want
18:00to cook it fat side down first.
18:08You want to cook that up so that you're not burning the meat, and bone side, you cook
18:18the bone side down first, it gets it cooking, then you can flip it over, and then you just
18:24finish it off. With fat, meat that has fat in it, you want to cook the fat side first
18:29and burn all that fat up, and it doesn't burn into the meat, and then you just kind of flip
18:33it over again, finish it off on the other side. When you get it done and it starts to
18:38shrink up, you get these, between the ribs, this will start puffing up and it will start
18:44looking like a washboard, and what it will do is it starts cooking through, then you're
18:49pretty close to flipping it over, you flip it over, finish it off. If you can grab it
18:54with a hook, like right now you grab it, see how loose it is? When this is ready, you'll
19:00be able to grab it in the middle, and it will almost stay stiff the whole length through.
19:05So when this gets ready to be done, it gets done, we'll flip it over and I'll show you
19:10how that is. Wild pork and venison, you want to keep turning it over so that it keeps cooking,
19:18especially when you're cooking with an oak pit barbecue and the red oak. It's not like,
19:23you know, going back east or Texas or Louisiana, they just smother it in sauces, and you're
19:28eating more of the sauce than you are the meat. Here in the central coast, in the western
19:32style barbecue, it's more or less taking just the flavor of the meat and the wood that you're
19:39cooking it with, and the red oak is absolutely the world's best. What we were talking about
19:45earlier, them shrinking up, what we wanted to do is look for this meat to start puffing
19:50up in between the rib bone, and that's exactly what it's doing. It's starting to look like
19:55a washboard. However, we still got about another five, ten minutes on this side, so
20:01what we'll do is we'll turn our wild game over, because it's due, and then we'll go
20:07over and make our salsa, get it ready for when we're done here.
20:15Okay, today we're going to be making some big bry's hot salsa. This is my own little
20:25concoction that I make up, and what we're going to be doing, we're going to be using
20:31some Italian stewed tomatoes. We're going to be using some serrano chilies. We're going
20:39to be using some basil, cilantro, red onion, and garlic. We're going to start off by taking
20:54three garlic cloves, peeling them. We're going to chop them up, throw them inside our food
21:02processor, along with about seven serrano chilies. Seven's kind of hot. You want to
21:10have it a little bit more mild, you want to probably start off with four or five. I like
21:15it hot. I was introduced to the chili as an early age. Fell in love with it. The hotter
21:21the better. So what we're going to do is cut these garlic up, chop them up a little bit.
21:29Don't have to be chopped up a whole lot, because they're going in the processor, but I like
21:33to get them started. Then we're taking, once we get these chopped up and thrown in, peeled,
21:45we take our serrano chilies, we're going to chop them up a little bit, throw them in our
21:52processor. We'll start our processor, get these refined down a little bit, because you
22:00want them in little small pieces so you're not biting into a big chunk of chili and burning
22:06half your lip off. You'll be going to the hospital, and they'll put your lips in contraction
22:12and you won't be able to eat anything except for ice cream. But that's the way we like
22:18it around here. I've got a whole red onion. I already started chopping it up a little
22:24bit. What I want to do is get the chilies chopped along with some cilantro, throw that
22:36in there, give it a good flavoring, throw our onion in.
22:48Get that going. Last thing we put in is the tomatoes. We put them in because we want them
23:03not so much as a puree, but we want them kind of coarse chopped. So we just do it just a
23:11little bit. We want to add our basil, so we chop some of that up, put a little bit more
23:20of the cilantro in with it, because you want to leave that real coarse until you get it
23:28all mixed up and going round. That's Big Bry's Hot Chili Salsa.
23:41Take a little taste test, see how this come out. See if it's hot enough. Oh yeah, just
23:51like fire. Fuego! It's done.
24:10The venison is done, ready to be pulled off the pit, put off into some spot where you
24:20might want to just let it stay warm. Our pork ribs are just about ready to be turned over.
24:32Before we turn them over though, I want to spray them down with some of the apple cider,
24:39give them that nice sweet flavor. You can spray some of the Wild Game with it. Have
24:47fun with it. This back strap is ready. We're going to take and pull it off the pit. You
24:58can use cranberry juice, you can use cranberry apple juice, anything that has nice little
25:06sweet flavor that you think you might want to try, you can put it on there. You can put
25:10a little wine here and spray wine on your meats. Anything that you want to put into
25:16a little spray bottle that you think might enhance the flavor of your meat, you can go
25:20ahead and do. Along with this oak pit barbecue, with that oak flavor coming through there,
25:27you're going to have a really good tasting meat. Now this pork ribs, they're ready to
25:32be turned over. This is the golden brown that we've been looking for. If you look on the
25:38ends of the meat, on the rib, you can start to see the rib bones starting to show up.
25:44They're sticking out about a quarter inch and they're just about ready to be pulled
25:48off. We're just finishing it off on the meat side and it should be able to be pulling this
25:53off within 10-15 minutes. So what we're going to do is we're going to keep adding flavor
25:59to it and keep the moisture in by spraying it with some apple cider and this is going
26:06to be really good. Now with a farm raised pork, you can have it pink, not red, but pink.
26:14You take it off just as it's pink and it'll continue to cook to a pink to a white. So
26:21I mean you want it done, that's no doubt. The wild pork is more important to finish
26:26all the way through, but farm raised pork isn't that critical. You can have just a little
26:33bit of pink in it.
26:38Okay, once these ribs finish off here on the fire, just before they get completely done,
26:47what we're going to do is we're going to take them off. We're going to put them in an ice
26:50chest. An ice chest, as well as keeping things cool, keeps things warm.
27:08As I said earlier, when you take your ribs and you pick them up, there you go. See they're
27:16not quite done yet. When you pick them up like this, if it all picks up together in
27:24like almost not quite a solid piece, but a pretty good, that it's not loose, not quite
27:34there yet. We're just going to let them cook for a little bit more. Might have to turn
27:38them over one more time to add more flavor to them, but I think as long as we keep them
27:43on this side, keep spraying them down with some apple cider, we ought to be all right.
27:51This wild pork looks like it's coming along. We just keep turning it so they get cooked
28:00all the way around. Being it's been stuffed and cut in the middle, it's going to cook
28:06a lot faster than if it was a whole piece that wasn't stuffed because you get that layer
28:12around the outside that cooks and the center is getting cooked along with it because it's
28:17been opened up. We'll let that cook for a little bit and we'll just be back in about
28:25another couple minutes. I think I'll add a little bit more wood onto this fire because
28:29after we take this off, we're going to throw some tri-tip and some chicken on. I just added
28:37a couple of green pieces of wood that keeps the smoke flavor coming up through your meat.
28:44It's like smoking it in a smoker even though it's on an open pit, barbecue pit. The heat
28:52with them big bed of coals is taking that smoke flavor and just bringing it up right
28:57through the meat. You're cooking the meat through and through and it's just soaking
29:01up all that flavor from the wood. What you can do if you don't have green wood, you can
29:07take cured wood, some of the wood that's been split. You can get it at the local market
29:14or somewhere where they sell oak wood. You never know. Some of these liquor stores carry
29:21wood chips in bags or they have bundled oak wood. You can buy a little bundle and take
29:27it home or a couple bundles. You take a couple, two, three pieces. You can soak it in a five
29:34gallon bucket of water so when you've got a good bed of coals going, you throw that
29:40soaked wood in there and it'll smoke like it was green wood. It'll get all that good
29:45smoke flavor right up through your meat. That's what you're looking for on the oak pit barbecue.
29:51It's that good oak pit smoke flavor, that red oak flavor. There's nothing like it in
29:56the world.
30:11We've turned our ribs over. They're ready to come off the pit. What we're going to do
30:15is take and put them inside an ice chest and let them stay in there for another half hour
30:23while you're cooking the rest of your meat. If you haven't prepared some of your foods
30:29in advance, you can go ahead and prepare your other foods. We're going to pour some moose
30:36head beer over the top of our meat. Pour it down in there. That's going to stay nice and
30:43hot in there. That's going to soak up all that flavor. We're just going to let that
30:48soak in there for a good half hour and then it'll be ready. It'll be nice and tender and
30:54it'll be full of flavors, flavors you've never even tasted before.
31:01We put our pork ribs away and we let them stew in some beer. We still got our wild pork
31:20on the pit because we want to make sure that it's cooked all the way through. It's been
31:24over on the corner where it's got lower heat, so it's been cooking a lot slower. We're just
31:29letting them juices from that stuffing go out throughout the pork, make sure it's done
31:35and we ought to be ready. Right now, what we're going to do is we're going to throw
31:39some chicken and some tri-tip on the pit. Again, with the chicken, you're going to put
31:46it bone side down first, but first we're going to flavor it with some garlic salt, parsley,
31:52basil and oregano. We're just flavoring the rest of our chicken. Then we're going to flip
32:00them over. We can take the wing and tuck it back like this. That way it cooks all the
32:06breast around it without the wing covering it. Finish off the flavoring with our salt.
32:14Now we're ready to throw our tri-tip on, throw our chicken over here together. The reason
32:19you want to cook it from the bone side first is because you can cook it longer on the bone
32:24side and you can not burn it, but cook it a little more well done than it would be on
32:30the meat side. You cook it up through. Later, I'm going to show you how to look for the
32:36color on the edge of the meat as it comes up. It's starting to cook through. Then you
32:40throw your chicken back over and let it finish off. You only have to turn it once.
32:49We're putting our garlic rub onto the tri-tip, same as bone side down. If it has no bones,
32:56you put the fat side down. You throw the fat side down, it starts to drip from the heat
33:03and it starts cooking. With beef, you've got a lot more marbling through the meat. What
33:09you're doing is you can cook it at a higher temperature because it's not going to dry
33:13out like wild game will. It takes and boils that fat throughout the meat and gives it
33:20all that good flavor. The rub is basically garlic salt, parsley, oregano, spices that
33:33you can get. You can get different rubs. You can go down to your local store and get garlic
33:37salt with all the seasonings mixed in. You can experiment around and make your own rub.
33:47Your rub is just a salt you throw over the top of your meat. You rub it in. That's why
33:52they call it a rub. Then you just throw it on the pit and let the oak wood do the rest.
34:08Like I say, you can cook the fat side down a lot longer than you can the meat side. That's
34:19why you put the fat side down. You want to take and burn all that fat and give it a nice
34:23crust on that one side. We're going to let this cook for a little bit. Being it's a thicker
34:31meat and the chicken's a little bit bigger than what you would at steak, we'll let them
34:37cook for a little bit so that they're well along in their cooking process. Then we're
34:42going to take some steaks and throw them on. They don't need to cook as long, so we're
34:46going to let the chicken and the tri-tip cook for a little bit. Then we'll add the steaks
34:51and then finish them off all together. What I'm going to do now is throw a couple more
34:55pieces of red oak in here. Let that good bed of coals take over. Get that smoke flavored
35:04through the meat. We should be ready here in a little bit. It won't take too long. We'll
35:11put the steaks on. We'll finish everything off. We'll sit down and we'll eat.
35:55While we're letting that meat cook over there, we're going to have a nice cold moose head
36:02and enjoy the rest of the afternoon.
36:33It's really smoky, so the fire's not getting enough oxygen. I'm raising this up so that
36:41the wind can get in there a little bit, clear it out, and then start that to cooking, getting
36:50that flame back up so we can get the heat back up into the pit.
36:55It's really smoky, so the fire's not getting enough oxygen. I'm raising this up so that
37:00the wind can get in there a little bit, clear it out, and then start that to cooking, getting
37:05that flame back up into the pit.
37:13You want it to cool off so that you have a coal fire. You want a hot fire. That's the
37:17whole secret behind cooking. You want a hot fire with an adjustable pit. It makes it easy
37:24because you can raise and lower it and adjust it, but you do want to keep the fire going.
37:29If you're cooking a lot of meat, you've got to maintain the fire. You just can't throw
37:34a bunch of wood in there, let it burn, and think that you're going to cook because it'll
37:38burn out.
37:39Now we've got the flames going. See the smoke's died down a little bit. You want to get it
37:45down to where you can start feeling again. Remember I told you earlier, if you can keep
37:49your hand there for over three seconds, it's a medium fire. If you can't keep it for three
37:54seconds, it's a hot fire. If you leave it there too long, that next thing you're going
37:59to be smelling is your hand cooking. So you want to take it off and not leave it on there.
38:04We don't want to have you go and dial 911 because your hand's on fire.
38:09We've got a good bed of coals now. The fire's stirred back up. The flame is bringing the
38:14heat up through the meat. It's bringing the smoke from that greener wood up through the
38:19meat. So we can just put her back down here and let her go again.
38:23Now if you look on this chicken, it's starting to get a little bit of a color, a little brown
38:32on the bottom, kind of a yellow in the middle. It's still translucent on top. This chicken,
38:38you can see it, it's starting to cook up through. It'll get up into here. It'll be ready to
38:43turn. Once that comes up halfway through, we're getting to where there's a good enough
38:48fire and we'll be able to turn this chicken over. Good hot fire, you let it cook on one
38:53side, you throw it over, let it cook on the other side.
39:03Now you come in here, we're looking at our wild pork. I think it's been on here long
39:07enough. You take and you push against it and you can tell by, if it's really spongy, it'll
39:14be real spongy that it's not done. But as it got a little spring to it, it's done now.
39:20It can be taken off, put in with the rest of our pork, let it steam and we'll cut it
39:26up. A little bit later, it'll be ready to eat. It's got a good chipotle mango marinade
39:34been sitting there. All the juices from the inside of that stuffing is cooking out through
39:40that meat. We're going to take it off now. We're going to put it in with the rest of
39:44the pork. It's got a lot of flavor in it.
39:54This tri-tip is ready to start turning. As you can see, it's starting to curl up on
39:59itself. When it starts to do that, it needs to be turned over. We're ready to turn it
40:05over. As you can see on this side, it's just right. We'll let it cook on this side as long
40:15again and it'll be ready. Now this chicken, it's about ready to turn over too. We're going
40:22to turn it over. There's that golden brown that you're looking for. You want it cooking
40:27over a hot fire. Let's put it back down, get it back up to the hot fire because you want
40:32a crisp skin. It cooks through and through. You get a nice crispy skin to it, a nice little
40:41crunch. That meat inside is sealed off in there. What you're going to get is a nice
40:48juicy, well-done piece of chicken with a little crunchy skin. Everybody seems to love that.
40:55You get that good oak flavor in there. If you cook it too low a heat, what you're going
41:00to do is it's going to cook it so slow it's like smoking it. Your skin is going to be
41:05a little bit more rubbery, not so crisp. What you want is a good crisp skin.
41:15You can see on this end, it's a little thinner meat. As it goes up into the tip itself, it
41:21gets a little thicker. It's a thicker meat. It's going to take a little longer to cook.
41:26The thin piece isn't going to take so long to cook. As it cooks, the thin piece will
41:32be well done. The thick part of it will be medium rare to rare. That's what you're looking
41:39for because you want to satisfy everybody. Everybody gets their own cut, whatever they
41:44want. They come in and say, I like it well done. This thin piece is going to be well
41:49done. Same way over here. You want somebody who says, I like it a little bit more rare.
41:55You have the cut off the thick piece. You get it all the way through. Red meat, you
42:00want to eat red. You want to have it anywhere from medium rare to medium well. You don't
42:07want to overcook it because you cook all the nutrients out. I know you like it dry or actually
42:14more well done than rare, but if you're going to cook and eat tri-tip, try it rare if you
42:21try it at all. It is really a good flavor meat. They made these canines here for ripping
42:28and shredding meat years and years ago. We still have them, so you might as well make
42:33use of them. If you're going to have a barbecue and impress your friends, cook it the way
42:38I'm telling you right now. You can't go wrong. If you burn it, throw it over the fence, go
42:44out and get you some home take, take home, and then blame it on the neighbor. Say the
42:49neighbor stole your meat or the neighbor dog took it or whatever. You don't want to
42:53start off impressing your friends with burnt meat.
43:02Now what we got doing here, this chicken's getting a good melt going on and it's kind
43:08of raining. I'm going to lift the grill, let you get a shot of that dripping. That's what
43:13you're looking for. It's like a rain. It's got a good sound to it, sizzle. Hits that
43:18fire and spits back at you. So we let it back down here, let it continue sizzling.
43:25I'll get that good bubbling. You see the bubbling starting to come up through. This is what
43:30you want to look for in your chicken close to being done, is it starts to bubble back
43:35through. When it starts bubbling back through, it's getting pretty close to being done.
43:40Because what you're doing, you're cooking it through and through. See all them juices
43:45coming back up through. You got that meat here cooking. This right here along the breast,
43:52it starts to split. Now that you got that charred skin on that side, you can just turn
43:57it over because it's pretty close. You just want to get the rest of the pink out of the
44:02chicken so you can turn it back over onto the bone side for right now. Let it finish
44:07off and we'll put it in along with the beer and the pork ribs. The tri-tip's getting pretty
44:16close. So what we're going to do now, we're going to get ready to put our bread on. I
44:28got some butter, some crushed garlic in here. What I'm going to do is I'm going to put it
44:32on the edge of the pit, let this melt, get it ready to put on the bread because once
44:37we pull all this meat off, we're going to put our bread on. Once our bread's done, we're
44:43done. So I'm going to let that sit over there, let it melt. I'm going to get the steaks that
44:49I got. I'm going to put them on the pit because they don't take very long. By the time the
44:54tri-tip and the chicken's done, the steak will be done.
44:57The ribeye steaks, you can see the marbling in them. Again, the steaks, they can be cooked
45:03on a higher heat. They're only about an inch and a half thick. So you want to put them
45:08on your pit. You want to cook them about anywhere from 6 to 12 minutes a side, no more than
45:1712 minutes. You don't want it, that's if you want it well done. What you want to do, anywhere,
45:22you've got a nice hot fire, 6 to 8 minutes is about all you need. So we're going to drop
45:27it down here just another notch, put my hands over the top. I can count to about 5 or 6
45:34before it starts to heat up really good. So I'm going to leave it at that. It might take
45:39and stir the fire up a little bit more, the coals, get that heat coming back up through
45:44there, bring some of that smoke from that oak wood back up.
45:48Flavor that meat, because like I said, again and again, if I hadn't said it once, I'll
45:55say it a thousand times, that oak pit barbecue, to me, is the best barbecue in the world.
46:02Oak pit barbecue, to me, is the best barbecue in the world.
46:32Okay, the tri-tip's ready. Perfect.
46:42Alright, our chicken's done, our tri-tip's done, we're going to take them off the pit
46:51now as our steaks finish out. We're going to put them in the ice chest along with that
46:58beer and the rest of our meats, and we're going to make it nice and steamy, there it
47:04is. Oh, it's going to be good. Take them chicken, see that nice golden brown? That skin all
47:19charred up, it's cooked through and through, that'll just melt right off the bone. PP chicken.
47:27Positively perfect.
47:37I turn this steak over, let it finish out on this other side. Looking good. We're cooking
47:44it all au naturel, just the oak pit barbecue with that oak flavor, oak wood flavor, and
47:51the rub that we put on it, the garlic salt, parsley, oregano. The secret to cooking these
47:57are the same with all the other meats, cook it through and through. They're thin enough
48:02to where they've been cooked on one side, where the juices come back up, this is the
48:06same as going on right now. You see these juices coming back up through the meat, this
48:11meat's just about ready to turn off. I'm just going to flip it over one side, sear it just
48:16a little bit on the other side, and then they'll come off and they'll go into our pit
48:21too. We'll throw our bread on, we'll finish our bread off, and then we'll be ready to
48:26cut this meat up and serve it. That's good, we're done there.
48:44We're going to take this garlic butter, it's all been melted down, in with that garlic,
48:50crushed garlic, we're going to mix it up, put it on our French bread that we got together,
48:57the garlic and the butter. We'll take it, we'll put it on our bread, spread it out,
49:04spread it in there, let it soak in. Okay, we've got two types of bread for garlic bread,
49:15one is just a regular loaf of French bread that we've taken prepared with butter and
49:21garlic, the other one is focaccia. We're going to take it and we're going to throw it open
49:26side up. What we're going to do is let that heat come through and melt that butter into
49:31the bread. We're going to make a little crust on that outside edge and then that garlic
49:37butter is going to soak inside to the bread. Then we're going to turn it over, we're going
49:41to brown it on the bottom side. There's really no secret to cooking bread, just don't burn
49:46it. You just want to get it hot enough to where it starts to crust. It's pretty much
49:51ready. Then what we're going to do is flip it over now, we're going to let it burn a
49:57little bit, we're going to let it turn golden brown on the bottom side with that butter.
50:04We'll pick it up in a minute and I'll show you how it is. Let's check it out. Okay, that's
50:10looking good. You can see the edges, they're all browned out. That started to make a crust
50:15on the bread, it's got the butter and the garlic on it. We're going to take this one
50:20off, set it aside. Same with focaccia, you see the brown coming around the edges, that's
50:26what you're looking for. That's all you want, just a little bit of brown, doesn't have to
50:30be much, it's just hot bread. We'll just take it over to the cutting block, we'll chop it
50:36up and then we'll grab some meat out and start cutting it up and then we'll fix a plate and
50:41we'll be ready to eat. Throw it in the bread bowl. That's all you've got to do for that.
50:56Well, now we've got our meats out on our cutting board. We're going to cut some of
51:14this up and put it in the plate here. Get it ready to serve. I'm going to throw this
51:22away, I'll just use my hand. Been soaking in that beer. That's some good stuff, venison,
51:31backstrap. I told you earlier about asking your friends if they want venison, you say
51:36it really quiet like so they can't hear you, that way they can't answer it and you get
51:41to eat it all yourself. But if you're feeling like you want to share this wild venison and
51:47have somebody taste meat that they've never tasted before, this is the meat, it's all
51:52natural. This is the wild pork that's stuffed with sun-dried tomatoes, mint, basil, rosemary.
52:04Oh, that's looking good. That's perfect. Let's see what that tastes like. Oh, that is good.
52:18Tri-tip, you want to cut it so it's cross-grained, that way it's a nice tender piece of meat.
52:24You see the grains going across this way? You want to cut it cross-grained at a slight
52:30angle. You see it on the ends, how well done that meat is? That's perfect. You get over
52:37into the middle, you're going to get into a little rarer meat, but a good meat. See
52:45there's enough juice and pink in there? That's nice meat there. It's well worth the wait
52:51of the barbecue to get at it. Your chicken, all you do is you cut it, quarter it. You
53:02got breast, people like breast. Leg, for somebody that like leg, there you go, that's all your
53:08meat. We're ready to put it on a plate with some potato salad, some salsa, and ready to
53:16pound. Now here's our potato salad that we made earlier, put away in the refrigerator
53:22and chilled, brought it out, put that on the plate. Put a little bit of a rib on there,
53:32a little bit of a chicken, some tri-tip, take a little wild game, put it in there, get a
53:42taste of everything. You add a little bit of this salsa in here, some hot salsa, in
53:48next to your potato salad. You can mix it in with your meat, what not. You eat it with
53:53your chips. It's good on your salad, potato salad or salad, with a little salad dressing,
54:00ranch dressing and some salsa goes really good. It's just one of the best things you
54:07can do for yourself and your family is go out and barbecue and everybody has a good
54:13time visiting. Then when you're done, you can enjoy your meat and just have a good time
54:20doing it. That's it from Big Bryce Backyard Western Style Barbecue. Keep it simple. If
54:28you follow the tips that I've given you, you can't go wrong.
54:37♫
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