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On this episode of DTB’s “Cooking at 65mph”, the acoustic emo/rock duo, This Wild Life, prepares steak with potatoes and broccolini, while on the "20 Years of Tears Tour" with Hawthorne Heights, Thursday, Saosin, Anberlin, I See Stars, Cartel, Armor For Sleep, Stick To Your Guns, and Emery. This Wild Life is currently supporting their newest album, Never Fade.
VIDEO INFO:
Film Date - June 28, 2024
Location - The Salt Shed in Chicago, IL
KEEP UP WITH THIS WILD LIFE:
Facebook - https://facebook.com/thiswildlife
Instagram - https://instagram.com/thiswildlife
Twitter - https://twitter.com/thiswildlife
FOLLOW US:
Website/Email List - https://www.digitaltourbus.com/#/portal/signup
YouTube - https://www.youtube.com/digitaltourbus
Instagram - https://www.instagram.com/digitaltourbus/
TikTok - https://www.tiktok.com/@digitaltourbus
Facebook - https://www.facebook.com/digitaltourbus/
Twitter - https://twitter.com/digitaltourbus
Pinterest - https://www.pinterest.com/digitaltourbus/
LinkedIn - https://www.linkedin.com/company/digital-tour-bus-llc
Spotify - https://open.spotify.com/user/digitaltourbus
WATCH OUR DIFFERENT VIDEO SERIES:
https://www.youtube.com/playlist?list=PLPSOX00TLs7_ByKsuzBlHLw8Z9vlvMHpo
https://www.youtube.com/playlist?list=PLPSOX00TLs7-qmqFF3X8-CewdMmig-D2a
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https://www.youtube.com/playlist?list=PLPSOX00TLs7_w6rQHnI6TBq-tjXQsQ5lt
VIDEO SUMMARY:
00:00 Introduction
00:14 Meal Details
00:59 Prepping Broccolini
04:05 Prepping Steak
06:08 Cooking the Steak
13:51 Finishing Potatoes & Broccolini
17:37 Tasting
ABOUT DIGITAL TOUR BUS:
Digital Tour Bus is your backstage pass to your favorite touring artists! With daily video releases, we cover all genres, and have had the pleasure of featuring the likes of Matchbox Twenty, Twenty One Pilots, Megadeth, Machine Gun Kelly, Papa Roach, and thousands of others, over the past 15 years. "Bus Invaders" takes you inside an artist's home on the road, "Cooking at 65mph" showcases the culinary skills of artists on tour, and "Gear Masters" unveils the equipment musicians use on stage.
#DigitalTourBus #CookingAt65mph #ThisWildLife @ThisWildLife
Become a member (it's FREE) at https://digtb.us/signup
Buy official DTB merch at http://digtb.us/merch
On this episode of DTB’s “Cooking at 65mph”, the acoustic emo/rock duo, This Wild Life, prepares steak with potatoes and broccolini, while on the "20 Years of Tears Tour" with Hawthorne Heights, Thursday, Saosin, Anberlin, I See Stars, Cartel, Armor For Sleep, Stick To Your Guns, and Emery. This Wild Life is currently supporting their newest album, Never Fade.
VIDEO INFO:
Film Date - June 28, 2024
Location - The Salt Shed in Chicago, IL
KEEP UP WITH THIS WILD LIFE:
Facebook - https://facebook.com/thiswildlife
Instagram - https://instagram.com/thiswildlife
Twitter - https://twitter.com/thiswildlife
FOLLOW US:
Website/Email List - https://www.digitaltourbus.com/#/portal/signup
YouTube - https://www.youtube.com/digitaltourbus
Instagram - https://www.instagram.com/digitaltourbus/
TikTok - https://www.tiktok.com/@digitaltourbus
Facebook - https://www.facebook.com/digitaltourbus/
Twitter - https://twitter.com/digitaltourbus
Pinterest - https://www.pinterest.com/digitaltourbus/
LinkedIn - https://www.linkedin.com/company/digital-tour-bus-llc
Spotify - https://open.spotify.com/user/digitaltourbus
WATCH OUR DIFFERENT VIDEO SERIES:
https://www.youtube.com/playlist?list=PLPSOX00TLs7_ByKsuzBlHLw8Z9vlvMHpo
https://www.youtube.com/playlist?list=PLPSOX00TLs7-qmqFF3X8-CewdMmig-D2a
https://youtube.com/playlist?list=PLPSOX00TLs78kkdygO4-67vxS4u5P6Qh7
https://www.youtube.com/playlist?list=PLPSOX00TLs7_eKAu5-RHLaIhZD07cL_iy
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https://www.youtube.com/playlist?list=PLPSOX00TLs795mjUgkfdK7YuWgwd5cluo
https://www.youtube.com/playlist?list=PLPSOX00TLs7-9mycmBW-MljwWxKzQdQt2
https://www.youtube.com/playlist?list=PLPSOX00TLs7_w6rQHnI6TBq-tjXQsQ5lt
VIDEO SUMMARY:
00:00 Introduction
00:14 Meal Details
00:59 Prepping Broccolini
04:05 Prepping Steak
06:08 Cooking the Steak
13:51 Finishing Potatoes & Broccolini
17:37 Tasting
ABOUT DIGITAL TOUR BUS:
Digital Tour Bus is your backstage pass to your favorite touring artists! With daily video releases, we cover all genres, and have had the pleasure of featuring the likes of Matchbox Twenty, Twenty One Pilots, Megadeth, Machine Gun Kelly, Papa Roach, and thousands of others, over the past 15 years. "Bus Invaders" takes you inside an artist's home on the road, "Cooking at 65mph" showcases the culinary skills of artists on tour, and "Gear Masters" unveils the equipment musicians use on stage.
#DigitalTourBus #CookingAt65mph #ThisWildLife @ThisWildLife
Category
🎵
MusicTranscript
00:00Hey, what's up?
00:10It's Kevin from This Wild Life.
00:11We're here with Digital Tour Bus.
00:12We're cooking tonight, baby.
00:14So for our meal tonight, we're doing kind of a classic.
00:16We're doing steak and potatoes.
00:17We've got a side of broccolini here.
00:20I don't usually buy broccolini at home.
00:22It's a little fancy for my taste, but Whole Foods was the only place close by.
00:25So I rode my scooter over the bridge and got all the supplies to make this.
00:29So already, timing and cooking is everything, right?
00:32So we've already got potatoes on the grill.
00:35These take a while to break down.
00:38Starches, they take a long time, you know?
00:41So first things first, we got some avocado oil on the grill.
00:45We cubed up a russet potato.
00:48They only sold organic potatoes over there at Whole Foods because they are rich fucks.
00:54So that was probably like a $3 potato.
00:58And then here, we've got a New York strip steak.
01:01I'm probably going to cut a little bit of fat off.
01:03This is a little chunky for me, but we've got some broccolini here.
01:09And what I'm going to do for this is I'm going to put it in a foil bag.
01:13Not a lot of people know this, but there's two sides to foil.
01:15So hear me out.
01:16You see how this side is nice and shiny, and that side's kind of dull?
01:20This is the nonstick side.
01:21This is the side you want to use, okay?
01:23So we're going to put this in here.
01:27And when we're on the road, I don't have access to all the stuff that I do at home.
01:31And so we steal from, like, Love's Travel Stops, you know?
01:34We steal our little salt and pepper packets.
01:37We steal these little butter packets here.
01:40Yeah, we're thieves.
01:41So what?
01:42So we're going to cut a little bit of stem off of here.
01:44Listen, you know, we're working with what we got here.
01:46Is this a serrated knife?
01:47I'm cutting on plastic here.
01:49Am I getting microplastics inside of my testicles?
01:51Who knows, you know?
01:52But we're working with what we got.
01:54All right.
01:57Boom.
02:01A little bit of oil here.
02:03Oil these up a little bit.
02:07Salt and pepper packets from Love's Travel Stop.
02:15Hit it with a little bit of that.
02:17Get a little bit of salt.
02:21And then we've got the Cajun Tooth Stab.
02:23This is the only seasoning we bring on the road.
02:26Just because it's kind of like an all-purpose kind of deal.
02:28But boom.
02:29I'm going to do that.
02:30I'm going to drop this pat of butter in here.
02:36I'm going to let that kind of do its thing in here.
02:45Let's see.
02:46I probably need another foil on the top of this.
02:56I don't know.
03:03Hit them with the boom-bap-bam.
03:09All right.
03:10Let's check on these potatoes.
03:12Got these browning here.
03:15Another thing is some people clean their cooktops too much.
03:19You've got to let it get seasoned.
03:22Let the flavor kick in, you know?
03:25Am I eating a little bit of last night's meal?
03:27Maybe.
03:28But last night's meal tastes pretty good.
03:30It's going to taste good again tonight.
03:33All right.
03:34These potatoes are starting to get a little softer.
03:40And you know what?
03:41We might want to do this.
03:45Get them both in there.
03:47Get them both working.
03:49All right.
03:51Coming back to the strip steak over here.
03:53So this has been sitting out with steaks.
03:57It's important to let them rest before they hit the grill.
04:00You don't want to take this fridge-cold steak
04:03and throw it on a really hot grill
04:05because what will happen is the meat will seize up.
04:07It'll get actually tighter.
04:09And so this has been sitting out for about an hour.
04:12It's about room temp or outdoor temp.
04:17Again, I would have a better knife at home to do this,
04:19but I'm going to take a little bit of fat off of here
04:21because this is just a little too...
04:23This is going to be a little too chewy.
04:27You want some fat though.
04:30And you'll see when I throw it down,
04:32I'm going to put it down on its fat cap first.
04:44All right.
04:45So we're going to hit this with salt.
04:51All right.
05:00Now you want to get all the edges here.
05:16And you kind of work that into the steak.
05:21All right.
05:22So now we got our New York strip steak here.
05:26And what we're going to do,
05:27we're going to throw a little bit of avocado oil on the grill.
05:32So you want this thing ripping hot, right?
05:34Because we want this steak to get a sear on the outside,
05:37but we still want it to be pink in the center.
05:40If I do it right.
05:41Sometimes I mess up a steak and I'm just...
05:44But avocado oil is a good cooking oil for griddle tops
05:48because it has a higher smoke point.
05:50So it's not going to burn as fast.
05:52You see, if I threw, say, olive oil on there right now,
05:56that would have smoked immediately
05:58because this cooktop is way too hot.
06:00So I got this thing ripping.
06:02All right.
06:03So first we're going to render down a little bit of this strip fat here.
06:08New York, we're going to stand this up.
06:10Kind of let that render down a little bit.
06:17See if it'll balance for me.
06:20But you can kind of render down some of that beef tallow
06:27out of the fat here and we'll cook it kind of in its own fast.
06:31So some people might season a steak ahead of time
06:34before putting it on the grill.
06:36But one thing to keep in mind is that
06:38a lot of the seasonings will actually burn
06:40if you put them on prior to the grill.
06:42Salt will not burn.
06:43Normally at home, I'd use like kosher salt,
06:45coarse from the course.
06:48But we're on the road, man.
06:51What can we do?
06:54So we're going to still render some of that fat down.
06:58Cooking on tour is kind of, it's a fun thing.
07:01It's nice for us.
07:02I love to cook at home.
07:03So it's nice to have this on the road too.
07:05But it also is a good way to get to know
07:08the other bands on the tour.
07:10You know, like last summer we were out with Yellow Card,
07:12Mayday Parade, and Story of the Year.
07:14And we would make like burgers or hot dogs
07:16for everybody on the tour.
07:18Throw up our tent, throw up some lights,
07:20have some music playing.
07:21And it's like, especially as the opener
07:23when you're playing with bands that you don't know,
07:25it's a great way to kind of break the ice
07:27and get to know people.
07:28Everybody likes to eat, you know.
07:30You feed people, you keep them happy.
07:33So for any other big bands that are looking
07:35to book some support bands for their tours,
07:37just know we're coming out with a grill.
07:39We're coming out to chill.
07:40So this is, I'm doing a solo meal here.
07:42Normally if I'm cooking for all the boys,
07:44I'm not doing necessarily steak and potatoes.
07:46A lot of times we'll do like tacos,
07:48whether it's chicken, carne asada,
07:50if we have time to go to a carniceria
07:52and get some nice marinated steak already.
07:54Or a big one that we do a lot
07:56is just like chorizo and eggs with cheese.
07:58We'll also do a lot of smash burgers.
08:00Sometimes we'll go to Costco.
08:02And if we want to cook for everybody on the tour
08:04and we don't want to spend a ton of money,
08:06we'll go to Costco and get the hot dogs, you know.
08:08And make hot dogs for everybody on the tour.
08:10It's kind of easy and keeps everybody happy.
08:12We'll do a lot of breakfast.
08:14We'll do a breakfast night sometimes.
08:16But, yeah.
08:18It's mostly just grilling meats
08:20and throwing them on buns.
08:22All right.
08:24We got a little bit of a char going here.
08:32Now this, again,
08:34this isn't going to be as hot
08:36as like a cast iron pan that you'd have at home.
08:38So,
08:41cooking on the road
08:43is always going to be less than ideal
08:45cooking scenarios and situations, right?
08:47I'm cutting with a serrated knife
08:49I stole from the green room upstairs
08:51just now, you know, because we didn't have one.
08:53Actually, we do have a knife,
08:55but I used it to gut a fish the other day.
08:57So, it's disgusting.
08:59I don't want to use it for the steak.
09:07Flip the broccolini here.
09:09See where we're at with our potatoes.
09:11I got this side of the grill
09:13on low heat,
09:15and I'm kind of doing a little bit of convection
09:17with this steam top over here.
09:19Because, again, these starches,
09:21they take forever to cook, man.
09:33Kind of try and
09:35puncture a potato
09:37to see if it's close.
09:39I need a little more work. I'm going to turn up the heat
09:41just a little bit on those.
09:43And what we'll do is at the end,
09:45I got this little to-go tray here,
09:47and we will toss
09:49with a little bit of butter
09:51and olive oil and some more of this Cajun seasoning,
09:53we'll toss the potatoes in here
09:55to get them kind of thoroughly seasoned and coated.
09:57Because right now, they're just on there
09:59in avocado oil with some salt on them.
10:01But, again,
10:03you just don't want to burn all your seasonings on the grill.
10:06So the tour that we're on right now,
10:08we're opening up, it's called the 20 Years of Tears.
10:10It's got a ton of bands kind of coming
10:12in and out, but it's got Hawthorne Heights,
10:14Icy Stars, Anne Berlin,
10:16Thursday, Sayosin,
10:18Emery, Armor for Sleep,
10:20and us, This Wildlife.
10:22It's 52 shows.
10:24It's the longest tour we've ever done.
10:26I think we're at show four right now.
10:28So spirits are good. We got to do some laundry today.
10:30We're feeling good.
10:32But it's going to be a very long one.
10:34This tour is a marathon, not a sprint.
10:36So having some luxuries like this
10:38out on the road in the RV to kick it,
10:40it makes a big, big difference
10:42for our sanity out here.
10:44Touring's like Groundhog's Day.
10:46You wake up, you're in a different city, but it's the same shit every day.
10:48You play the same set, you meet people,
10:50you do this, you pack up, you drive.
10:52So having stuff like this breaks it up,
10:54makes you feel a little bit more at home.
10:56It's cool.
10:58So we got a nice sear here.
11:00I would like to get these sides a little bit more.
11:02I know that center is going to still be
11:06a little too red.
11:16Now some people say
11:18you shouldn't flip a steak more than once.
11:20It's 45 degrees. If we're on a grill
11:22and we're trying to get, you know, diamond marks
11:24on it, different story.
11:26But hey, we're cooking on a little griddle
11:28from Walmart here. It was $150.
11:30We're working with what we got.
11:34I can tell this is still a little rare
11:36inside. I don't have a
11:38thermometer here, but I can tell that it's not
11:40got that pink
11:42cool center yet.
11:52Get some of this
11:54grease over here. Let's pull it back in.
11:57There we go.
12:07Let's check back
12:09on our buddies here.
12:17Yeah,
12:19these are getting nice and soft now.
12:21So now
12:23that these are softened up a bit,
12:25what I can do
12:27to get them a little bit crispier,
12:29I'll take this top off now.
12:31Getting food crispy is about
12:33removing moisture from it, right?
12:35So if I keep that on top, it's going to trap the moisture.
12:37So if I want these to get crispy,
12:39I got to let them air out a bit.
12:41Now the broccolini, I'm not worried about
12:43that. I want that to still have some moisture in it.
12:45So I'm going to keep it inside of here.
12:47And at the very end, I'll get a little char on it.
12:51But right now, it's just
12:53kind of cooking up in that
12:55butter and that avocado oil.
12:59Alright, I think our steak is nearing
13:01its end here.
13:03But what we'll do,
13:05this is always nice, is whatever
13:07food you're cooking, especially if you're at home cooking
13:09bacon or something, put everything
13:11into the fat of the meat that you're cooking.
13:13It kind of gets up some of that flavor.
13:15So I'm going to pull the potatoes into
13:17this beef tallow, this avocado oil here.
13:19And it's going to give it a lot of flavor.
13:27So we're going to take the steak off.
13:33Hit it with a little bit of
13:35Cajun here. Again, this is
13:37our seasonal, this is all we got.
13:39And I'm going to close
13:41this up. Not completely tight,
13:43but we want to keep some of the heat in here.
13:45But we want it to rest before we cut into it.
13:47So now that we have
13:49the steak off the grill,
13:51let's pull our potatoes
13:53over here into the grease.
13:59Let's get some of that
14:01beef tallow
14:03and that avocado oil
14:05to have some of that
14:07fat mixed into it.
14:09Let's hit these potatoes.
14:11These are
14:13going to be delicious, I can tell.
14:16Yeah, they're already drying up
14:18and getting a little more crispy now that we got
14:20the cooktop off of it.
14:32There we go.
14:36So you can tell we got some nice
14:38color on here. Let's see how we
14:40kind of steamed it in the back here.
14:46Flip it out.
14:48The nice thing about cooking
14:50with foil is it doesn't get too hot. You can kind of grab it.
14:54Alright.
14:56Char this up in the fat a little bit
14:58too.
15:00I may have overcooked these a little bit, but
15:04we're still
15:06ripping.
15:10Alright.
15:12Alright.
15:14I stole this little box from
15:16the green room upstairs.
15:20Throw these potatoes
15:22in here.
15:30Now while
15:32they still have some
15:34moisture on them from that oil,
15:36that's when you hit it with the seasoning and it'll
15:38stick real good to it.
15:40Kind of toss that there
15:42so that all the seasoning will
15:44stick to these potatoes.
15:52Give that a flip.
15:54A little char on these.
15:56Look at them.
16:00Boom.
16:02I think we're good.
16:10Alright.
16:14It's been a few minutes.
16:16Our steak's rested.
16:18Now I'm concerned here.
16:20I don't know if it's going to be cooked all the way through, but I
16:22will eat it raw
16:24if need be.
16:28I'm going to do this too.
16:32Hit this steak
16:34with this butter here.
16:36Normally at home
16:38I would do like a butter baste
16:40with garlic and rosemary and thyme,
16:42but we're working with
16:44stolen butter here.
16:46It's kind of like stolen valor, but
16:48from a gas station.
17:00Someone very wise once told me
17:02fats and oils are the train
17:05that taste travels on, and it's true.
17:07If you eat a meal that has no fats on it,
17:09there will be no flavor.
17:11Fat by itself is not tasty,
17:13but when you use fat along
17:15with carbohydrates or proteins,
17:17it enhances the flavor of it.
17:19You would never eat a stick of butter
17:21and you would never eat a dry piece of chicken,
17:23but if you cook some chicken in some butter, boy, you've got
17:25something going. See, we don't even have chairs.
17:27We just eat standing up over here.
17:31Let's do a little cross-section of this steak.
17:33We'll see how bad I am.
17:35After I talk all that shit, it's probably super rare.
17:41Not fucking bad, dude!
17:47So the nice thing with a New York steak is
17:49every bite has a little strip of fat
17:51on the end of it, right?
17:53So every bite has that strip
17:55of fat, and that's lovely.
17:57It's really good.
18:13Alright, we got the potatoes now.
18:15Let's see.
18:17Oh, it's hot as hell!
18:19Woo!
18:21They're really good, though.
18:23They're really good, though.
18:29If you would have told me
18:3115 years ago
18:33that I'd be chilling out
18:35in Chicago, eating some steak
18:37while one of my favorite bands, Armor for Sleep,
18:39was playing inside,
18:41I wouldn't have believed you. But here we are.
18:45Excellent.
18:49Thanks for hanging out with me tonight,
18:52thanks for watching me do some cooking here on The Griddle.
18:54We appreciate you guys tuning in.
18:56We're on Instagram, we're on TikTok.
18:58We will annoy you on all platforms, I promise you.
19:00Anyways, thank you guys for coming and hanging.
19:02I'd like to enjoy this meal.
19:04Piss off.