That looks good fellas, I was kinda worried about the chops getting burned as high as the fire was, but it looks like it worked out well. Interesting technique.
Thanks Daryl! The flames aren't a problem as long as it's not the meat itself that's burning. Most times when you see flames the meat is actually on fire because the hot grate has caused the fat on the meat to combust. By trimming the fat and using the cold grate technique we get a lot of great high heat sear action without flame-ups that are damaging to the surface of the meat.
I was wondering about this as well. In the last shots I see some green which suggests some of the rosemary was spared but I can't imagine there wasn't significant burning given the high intensity flame.
3+ years Later... I was able to execute this technique/recipe for a fantastic finish. The lamb chop dish was a hit; everyone loves it! Thanks for the great video!
I’m late to the party, as usual... but I did these last night... Words cannot describe just how fantastic these were... I’m a newcomer to lamb. I wasn’t raised on it, and when I did have it, well, it was nasty. To date, I have only had chops. There is a sushi place we go to that has an appetizer to die for... This got me exploring lamb more. If you’re someone like me, who insists they don’t like lamb, give this a go. It was, hands down, better than ANY steak I’ve ever had, and I’ve had quite a bit. Great job guys, this is now my go-to technique 🍻🙏
One of the best lamb chops i've been eating were on holiday in Croatia. They were so delicious that I literally ate them with hands. After dinner the waiter came up to our table and said "I like the way you ate that." I asked him if i could thank the chef for great meal personally. Guy got out of the kitchen and I shook his hands with smile. Tucepi 2016 - best holiday so far.
I love the way you are pushing Dave front and centre, he's a natural, and has an incredible amount of knowledge and passion! Combined with your expertise, flow, amazing editing, and cinematography skills, it's the dream team! Can't wait to see more from you two.
Wow, what a remarkably insightful comments. It's like you were a fly on the wall with that first sentence. seriously! Dave doesn't like being on camera but he's great at it...and it's super important he does this type of thing. Thanks for watching (and for the compliment). I'm glad you are enjoying what we are doing. It seems to be working really well.
I just really appreciate all of the advice you guys are handing out. I'm in the UK where BBQ means burning chicken and burgers over hot briquettes. I've been learning how to slow cook and smoke from your videos, and am planning on taking the plunge and getting a slow and sear in the next few months.
"I'm in the UK where BBQ means burning chicken and burgers over hot briquettes." Ha, you see that? He admits it! ;) - I've seen some... let's say questionable professional(?) advice from over there that supports your statement, but I'm sure some of you guys manage just fine. There was a decent pork belly video I saw from out of the UK. And don't worry, we have our fair share of questionable grillers over here too. I really like that there is good information coming out now too though. Helps us all out and we can all pick up a few new tricks here and there. Cheers.
The benefit of the cold grate method is you don't get chard burnt pieces all over your meat. People won't miss it at all if you do it right like shown here. Maillard all over vs burnt plus Maillard, you choose.
You do you, but the rotating the grate is really the key to an even all over sear. Not disputing your results but really look and see if you are getting a even, complete coverage sear or "grill marks with grey parts." After you do this a few times it's not very cumbersome at all. Thanks for watching, Jules
I've done this one before, not as lollipops, but as whole racks...and I'm doing it again tomorrow on my weber kettle. I love rack of lamb over charcoal but it tends to be pretty expensive here where I live so it's a special occasion meal.
Just did this today with Australian Lamb mainly because I'm in Australia. was fantastic and the wife loved it her only complaint is there wasn't enough... looks like a full rack each next time!
Amazing Video... Thanks so much for this great tip if you want it to be around medium well would you bring the internal temp to 145 - 150 ? Thanks again
Thanks Omar! For medium well we'd recommend low and slow cooking until the meat hits 130 F, then sear. You'll likely be at 145 F by the time the sear is finished. If not, move the meat back over to the indirect side for a minute or two to warm up a bit more.
thankyou both so much for the inspiration and humor.....rack of lamb as we call it here in New Zealand is our favourite cut to cook!! I certainley will try the the reverse searing technique as well as the cold grate!! love your work!! thankyou :)
Hey guys. Awesome video. Lamb here in Australia is far less 'gamey' than in the US and is one of the most popular meats. These look bloody amazing. One question with this: did you have any water in the reservoir for this shorter cook? Thanks.
Thanks! Actually we paid $32 total for the two racks we used to make the video. That would feed 3 to 4 people. About the same price as good choice steak!
Hello, With the slow n sear is it possible to cook next to it rather than above so for example a chicken on the coal grate next to the slow n sear. Then I could add the grill rack and cook on this. Is this at all possible?
Yes, I know and maybe on my next Tax return I'll be getting both. The only thing I can think of that would accomplish this on a GG would be using a cast iron skillet but I wouldn't getting the cold part of the technique.
cast iron will get you an all over sear but you can't get it hot enough to equal a roaring radiant bed of charcoal. Probably that or, even better, flat side up GrillGrates is your best bet until you have a kettle.
Amazing video as always gentlemen! Absolutely amazing and I learned a great tip with cracking the lid. I noticed that it looked like one of the walls of the water reservoir seemed to be warped. Is the slow n sear designed to do this intentionally to allow for the expansion and contraction of when the metal gets hot and cool? I didn't know if you had ever thought about putting a lip along the top of the walls of the water reservoir to try to keep the walls from warping or if that was a bad idea or not? Hope you guys make a Boston butt video soon! I've learned so much from both of you guys and love the videos! I cant wait to learn some tricks and tips on how to make an amazing Pork butt. Cheers to you guys.
Rusty thanks for the question, and the kudos! Yes that warping is normal, and there is actually a lip along the top edges to help the reservoir bend back into shape once it cools down. The Slow 'N Sear we used in the video was brand new. After the metal is superheated a few times the warping drastically decreases. The warping occurs because we use 304 stainless steel, which is great for durability and resisting rust, but has a somewhat high coefficient of expansion. The inner wall of the water reservoir gets MUCH hotter than the outer wall, which causes it to expand more than the outer wall. The result is warping. Like we said this naturally fixes itself over time and every Slow 'N Sear does this. It has no effect on the performance or our manufacturer claims.
Your videos are great, and helps me learn how to use the SNS. Great product marketing. Have one, it's great. But, it would help me to know more details in your videos. Especially this lamb chop presentation. Think about those of us trying this for family/friends at a gathering. How long to get to the key set point temps, i.e. how long to get to 90, or 115 for this cook? This type of cook seems more critical about serving time. I subscribe to the Baby Back Maniac channel as well, and those videos are great, so much better than most. But you two together for the SNS really work. Keep them coming. Love to see what you all would do with salmon.
Joined the group (thanks for the "c'mon in!")...so, Justin is in Texas, right? And, David is in Charlotte? That took some effort to make this vid! Nice! I'm just across the river in Lake Wylie...small world!
Nice. I do a somewhat similar style marinade on lamb with basil, SPG, olive oil, and my "secret" ingredients, a bit of spicy brown mustard and balsamic vinegar. Thanks for another great video. Keep them coming. I went ahead and subscribed.
@Get Clawed , Yep. I actually just had grilled lamb ribs for dinner two hours ago. It was not burnt lol. Leaned from the experience. I did not place it above direct fire at first. After it was grilled for 40 minutes, I cut it into many pieces with one rib bone in each piece. Then I placed them in direct fire. But by then, the it had gone through 70% the charcoal already. And I turned sides frequently to avoid getting it burnt. It was so good lol.
Yes and the method definitely works, but the cold grate method combined with the Slow 'N Sear gives you a similar result to cooking directly on the coals without getting any ash on your meat!
Anyone think lamb is better cooked a little more... 135°F to 140°F?... At med-rare the texture has an odd bite feel and actually lacks flavor. Just me?
Adrenaline Barbecue Company oh I still get lamb into her. I made homemade gyros and even chili with it. She likes it when I mix it with other meats like beef. BUT, now after watching this, I think I'm headed over to the store to pick up some lamb chops.
I don't like the "two bones each" thing. I realize that it really doesn't change the taste/flavor, I just don't like the way it looks. It just kind of looks gross to me. I'm used to them being individual rib chops.
Well, they started with a rack, and then cut them into double thick chops before they cooked them, so I’d say chops is pretty accurate. For instance, I tend to buy untrimmed tenderloins and cut them into steaks. I wouldn’t say I’m serving a roast, I would say I’m grilling steaks.
It's true fat is flavor, however, so is a nicely seared crust. We remove the external fat so we can get a nice blooming of the spices and sear on the surface of the meat. There's plenty of fat (marbling) in the meat to ensure you get flavor from it as well.
An on person mic would have been better than a shotgun mic but hey this goes back to 2017 which at the time this was considered a high standard. Funny how things change so fast. Cheers Benny.
That looks good fellas, I was kinda worried about the chops getting burned as high as the fire was, but it looks like it worked out well. Interesting technique.
Thanks Daryl! The flames aren't a problem as long as it's not the meat itself that's burning. Most times when you see flames the meat is actually on fire because the hot grate has caused the fat on the meat to combust. By trimming the fat and using the cold grate technique we get a lot of great high heat sear action without flame-ups that are damaging to the surface of the meat.
Were the herbs burnt? That was my concern
I was wondering about this as well. In the last shots I see some green which suggests some of the rosemary was spared but I can't imagine there wasn't significant burning given the high intensity flame.
Adrenaline Barbecue Company about how long does the indirect portion take to get to 115? Looks great!
@@carterhall3877 about 30 minutes
Those are some of the best looking Lamb chops i have ever seen. The red color with the perfect amount of black. DAMN!!
Those are visually some of the most impressive chops I have ever seen!
Tried this recipe for PASSOVER LAMB, and it was *A HIT* Easy, Simple ingredients and SPOT ON!
Thank you and Shalom!
About to do that tonight!!! Shalom!
3+ years Later... I was able to execute this technique/recipe for a fantastic finish. The lamb chop dish was a hit; everyone loves it! Thanks for the great video!
I’ve done this twice now. Followed the procedure step by step. The first time was simply great. The second time was “other-worldly”! Thank you guys!
I’m late to the party, as usual... but I did these last night... Words cannot describe just how fantastic these were... I’m a newcomer to lamb. I wasn’t raised on it, and when I did have it, well, it was nasty. To date, I have only had chops. There is a sushi place we go to that has an appetizer to die for... This got me exploring lamb more. If you’re someone like me, who insists they don’t like lamb, give this a go. It was, hands down, better than ANY steak I’ve ever had, and I’ve had quite a bit. Great job guys, this is now my go-to technique 🍻🙏
Best comment of the day! Thanks, Eric (I'm right with you on this one. Had no idea how much I love lamb until I tried these!)
The shots of the fire coming up around the chops is fantastic! Perfectly cooked! I bet those were delicious!! Nice job guys!
Thanks Jason! It's pretty cool how the fire sears without burning when you trim the meat properly and use the cold grate method.
@@SnSGrills bvb aq
Gentlemen! I did this cook tonight and it was one of the tastiest morsels to ever enter my mouth! 👏👏😘
Thanks for watching and glad you enjoyed it so much!
One of the best lamb chops i've been eating were on holiday in Croatia. They were so delicious that I literally ate them with hands. After dinner the waiter came up to our table and said "I like the way you ate that." I asked him if i could thank the chef for great meal personally. Guy got out of the kitchen and I shook his hands with smile. Tucepi 2016 - best holiday so far.
Sounds great!
Copying this tonight! Beautiful!!
Hope you enjoy it!
@@SnSGrills It was perfect! Sooo good!
Awesome video, love it. A couple that cooks together stay together. Quickest way to a mans heart is threw his stomach. Congrats guys!
Great job, gentlemen! Cracked lid is a great tip! Dave's grillmaster confidence shines in these vids.
Thanks Josh, much appreciated!
I love the way you are pushing Dave front and centre, he's a natural, and has an incredible amount of knowledge and passion! Combined with your expertise, flow, amazing editing, and cinematography skills, it's the dream team! Can't wait to see more from you two.
Wow, what a remarkably insightful comments. It's like you were a fly on the wall with that first sentence. seriously! Dave doesn't like being on camera but he's great at it...and it's super important he does this type of thing.
Thanks for watching (and for the compliment). I'm glad you are enjoying what we are doing. It seems to be working really well.
I just really appreciate all of the advice you guys are handing out. I'm in the UK where BBQ means burning chicken and burgers over hot briquettes. I've been learning how to slow cook and smoke from your videos, and am planning on taking the plunge and getting a slow and sear in the next few months.
Michael glad you're enjoying the videos. Check out this site for purchasing in the UK (and Europe). www.bbqandsmoke.co.uk/
"I'm in the UK where BBQ means burning chicken and burgers over hot briquettes." Ha, you see that? He admits it! ;) - I've seen some... let's say questionable professional(?) advice from over there that supports your statement, but I'm sure some of you guys manage just fine. There was a decent pork belly video I saw from out of the UK. And don't worry, we have our fair share of questionable grillers over here too. I really like that there is good information coming out now too though. Helps us all out and we can all pick up a few new tricks here and there. Cheers.
Used this method now for multiple pieces of lamb on my traeger. Your video has been a great help, thanks
I have a similar recipe, and saw yours posted here. Good work!!! I love lamb this way!
WOW!!! Totally nailed lamb chops! I can't wait to try this!
Thank you! Yes try this, you'll love it!
Excellent video guys. Lamb looks exceptional.
I've never see a final result like this on all of RUclips and im on youtube all day☺
WOW, thank you!
The benefit of the cold grate method is you don't get chard burnt pieces all over your meat. People won't miss it at all if you do it right like shown here. Maillard all over vs burnt plus Maillard, you choose.
Thanks for watching, Ed.
This slow and sear is awesome. I own two of them for my kettles and will be buying another for kettle #3.
Love it
.. I don't rotate the grill, and i get amazing results, makes it less cumbersome
You do you, but the rotating the grate is really the key to an even all over sear. Not disputing your results but really look and see if you are getting a even, complete coverage sear or "grill marks with grey parts." After you do this a few times it's not very cumbersome at all.
Thanks for watching, Jules
Nice technique! I like that it keeps the bones from burning.
wow, I love your approach, thank you guys
Thanks for watching!
I've done this one before, not as lollipops, but as whole racks...and I'm doing it again tomorrow on my weber kettle. I love rack of lamb over charcoal but it tends to be pretty expensive here where I live so it's a special occasion meal.
Have fun. Sounds like dinner will be wonderful!
Excellent job, gentlemen!!
Those lamb chops were done to perfection!!
Just did this today with Australian Lamb mainly because I'm in Australia. was fantastic and the wife loved it her only complaint is there wasn't enough... looks like a full rack each next time!
They come with a built in handle, God is the Best.
He just adds a bit of pleasure to things that are on the special side.
😇
Thanks for watching, Muhammed. Yeah, they are special!
Outstanding!👍
Haven't had lamb in 8 years. This was delicious on the Weber/slownsear. 5*!
Gruntking100 you've already tried the recipe?
Amazing Video... Thanks so much for this great tip
if you want it to be around medium well would you bring the internal temp to 145 - 150 ?
Thanks again
Thanks Omar! For medium well we'd recommend low and slow cooking until the meat hits 130 F, then sear. You'll likely be at 145 F by the time the sear is finished. If not, move the meat back over to the indirect side for a minute or two to warm up a bit more.
thankyou both so much for the inspiration and humor.....rack of lamb as we call it here in New Zealand is our favourite cut to cook!! I certainley will try the the reverse searing technique as well as the cold grate!! love your work!! thankyou :)
superb pro, Thank You guys again.
Our pleasure!
I followed your recipe and procedure and produced the best lamb chops ever! They tasted pure steakhouse. Thank you so much!
Hey guys. Awesome video. Lamb here in Australia is far less 'gamey' than in the US and is one of the most popular meats. These look bloody amazing.
One question with this: did you have any water in the reservoir for this shorter cook?
Thanks.
Nah. I don't usually fool with water on short reverse sear cooks, or whenever the cook is going to go over 300 F.
@@SnSGrills Thanks guys. Just bought my S 'n S. Excited to get it and start playing.
Awesome! Check out our FB group if you haven't already: facebook.com/groups/slownsear/
great job guys
Looks awesome, lamb is absolutely delicious.
Thank you and AGREED!
Can you tell me why you cut the lamb into 2 bone pieces and didn’t cook the whole rack uncut? Thanks!
Hi guys, how long do you leave it on the indirect heat for?
Really enjoyed this video. I absolutely love lamb chops and have grilled them for many years but never like that. Will definitely have a go at this!
Oh wow looks so yummy
Once again…. the cold grate method Rocks! \m/ \m/
Another great video! Have you guys done any videos on fire starters or kettle grill cleaning and maintenance? Keep up the good work!
Thanks Alex! For now all of our videos focus on our products, but down the road, who knows?
Nailed it! Lamb rib chops are one of my favorite, just so expensive.
Thanks! Actually we paid $32 total for the two racks we used to make the video. That would feed 3 to 4 people. About the same price as good choice steak!
What was the origin of the lamb? (as I like American lamb best )
Australia. It was great!
Nice job guys, looks fantastic!
Thanks!
Nice lamb guys!! Love it
Thanks!
Hello,
With the slow n sear is it possible to cook next to it rather than above so for example a chicken on the coal grate next to the slow n sear. Then I could add the grill rack and cook on this.
Is this at all possible?
Yes but the lower charcoal grate will be about 50 F to 75 F cooler than the food grate.
Appreciate the reply. Keep the vids coming a real inspiration to my cooking thanks.
Looks incredible!
First comment. Nice job guys. Great video. Love me some lamb.
Thanks! Glad you liked! Yeah lamb is killer.
Can someone please give me the grill info want to purchase what is being used . Thanks!!!
C. G. Yow snsgrills.com ! =)
Great job, boys!
What kind of charcoal do you use?
cooking at 240 degrees... how long did it take to get to 110 degrees on the chops?
Maybe 45 minutes. Don't remember but 45 minutes to an hour is typical.
Did this recipe. It was amazing!
Awesomesauce!
I'm starting to like the cold grate technique, but is there anyway to do it on a Gas grill or something similar?
Absdrakt.Recon not easily, but a kettle with Slow 'N Sear is $250 and does the job very well.
Yes, I know and maybe on my next Tax return I'll be getting both. The only thing I can think of that would accomplish this on a GG would be using a cast iron skillet but I wouldn't getting the cold part of the technique.
cast iron will get you an all over sear but you can't get it hot enough to equal a roaring radiant bed of charcoal. Probably that or, even better, flat side up GrillGrates is your best bet until you have a kettle.
Great job guys! I love this recipe. Last time I made this, I Reverse seared on the KBQ.....so good, it should be illegal.
Yeah I could see that. That KBQ is somethin else.
what's a KBQ?
that looks so good
Thanks! They're awesome. You should give them a try!
Learned a lot
Cant wait to try this
Amazing video as always gentlemen! Absolutely amazing and I learned a great tip with cracking the lid. I noticed that it looked like one of the walls of the water reservoir seemed to be warped. Is the slow n sear designed to do this intentionally to allow for the expansion and contraction of when the metal gets hot and cool? I didn't know if you had ever thought about putting a lip along the top of the walls of the water reservoir to try to keep the walls from warping or if that was a bad idea or not? Hope you guys make a Boston butt video soon! I've learned so much from both of you guys and love the videos! I cant wait to learn some tricks and tips on how to make an amazing Pork butt. Cheers to you guys.
Rusty thanks for the question, and the kudos! Yes that warping is normal, and there is actually a lip along the top edges to help the reservoir bend back into shape once it cools down. The Slow 'N Sear we used in the video was brand new. After the metal is superheated a few times the warping drastically decreases. The warping occurs because we use 304 stainless steel, which is great for durability and resisting rust, but has a somewhat high coefficient of expansion. The inner wall of the water reservoir gets MUCH hotter than the outer wall, which causes it to expand more than the outer wall. The result is warping. Like we said this naturally fixes itself over time and every Slow 'N Sear does this. It has no effect on the performance or our manufacturer claims.
Adrenaline Barbecue Company aaahhhh I knew there has to be a reason for it.
I missed something. Did you put any water in sns
Looking for a Lamb chop recipe and nice to see Justin here from Baby Back Maniac!
Your videos are great, and helps me learn how to use the SNS. Great product marketing. Have one, it's great. But, it would help me to know more details in your videos. Especially this lamb chop presentation. Think about those of us trying this for family/friends at a gathering. How long to get to the key set point temps, i.e. how long to get to 90, or 115 for this cook? This type of cook seems more critical about serving time.
I subscribe to the Baby Back Maniac channel as well, and those videos are great, so much better than most. But you two together for the SNS really work. Keep them coming. Love to see what you all would do with salmon.
Screw all that themometer. Most people don't have that. You should add how much time it will get to inside temperature of rare, medium rare
lol this guy in the glasses seems like a guy who would look so funny when he gets angery
You can see why Dave decided to invent the easy spin grate.
For sure.
lamb is so tender
Joined the group (thanks for the "c'mon in!")...so, Justin is in Texas, right? And, David is in Charlotte? That took some effort to make this vid! Nice! I'm just across the river in Lake Wylie...small world!
Yep I (Dave) fly in to do the videos. It's definitely an investment of time and money but I think it's totally worth the effort.
Holy crap. Can I hire you guys for a 4th of July party of say 150?
Maybe! We're expensive;) Glad you liked the video!
Looks Great, I subscribed!
Happy to have you on board, Mary!
Nice. I do a somewhat similar style marinade on lamb with basil, SPG, olive oil, and my "secret" ingredients, a bit of spicy brown mustard and balsamic vinegar. Thanks for another great video. Keep them coming. I went ahead and subscribed.
Oh, and anyone else reading the comments, don't be afraid to work with lamb. I've even had farm raised pork that's been much more gamey tasting.
Thanks! We agree! There's no "gamey" taste to be afraid of, especially with the cut we used for the video.
The last time a friend of mine grilled lamb, the bones turned crispy lol 😂. But it was still good.
Lmao 🔥🔥🔥
@Get Clawed ,
Yes, the fat from lamb dripping down onto the charcoal was like dumping gasoline on fire lol 😂
@@VashtheStampede007 sometimes things taste really good burnt like the fatty parts and the edges lol
@Get Clawed ,
Yep. I actually just had grilled lamb ribs for dinner two hours ago. It was not burnt lol. Leaned from the experience. I did not place it above direct fire at first. After it was grilled for 40 minutes, I cut it into many pieces with one rib bone in each piece. Then I placed them in direct fire. But by then, the it had gone through 70% the charcoal already. And I turned sides frequently to avoid getting it burnt. It was so good lol.
Can u prepare lamb loin the same way?
You bet!
Ever try searing by dropping the meat directly on the coals?
Yes and the method definitely works, but the cold grate method combined with the Slow 'N Sear gives you a similar result to cooking directly on the coals without getting any ash on your meat!
How would yo revers sear a whole really rack instead of lollipops
You can use the same methods we demonstrate in the video.
Those look great! I don't cook lamb very often because Mrs. TinMan doesn't like it. I think it's pretty tasty myself!
Like I said, this was my first time. I loved it. This will be a regular on our menu from here on out.
If she likes ribeye steak or prime rib I think she might like these.
Yeah, I don't think there is anything objectionable about these. I've had leg of lamb and found it off putting but these were great.
I'll have to give them a shot one of these days. I've never tried that particular cut.
why did you put the lamb on the cool side then turn the grill when you coudlvejust put it on the fire lol
good
or great even! ;) lol thanks!
Anyone think lamb is better cooked a little more... 135°F to 140°F?... At med-rare the texture has an odd bite feel and actually lacks flavor.
Just me?
I love lamb. The problem for me is that my wife doesn't, so I don't get to make it very often.
This is the least "lamby" cut we know of. She might like it!
Adrenaline Barbecue Company oh I still get lamb into her. I made homemade gyros and even chili with it. She likes it when I mix it with other meats like beef. BUT, now after watching this, I think I'm headed over to the store to pick up some lamb chops.
YUM!!
I tried it many times one time it came out rare and another time it turned out over cooked
Hava barbecue company but haven't cooked lamb...
Not done sir. But look good
What about a dipping sauce?
Don't need it! Go for it if that's your thing though. ;)
Dipping sauce LOL? You plan on eating chicken nuggets or something hahaha
Gotta be New Zealand lamb
Lamb chops are soo good!
Watching this 4 years later when they say there were “25 racks at the grocery store” 🤦♂️😒
properly cooked it should be way , way better then a beef ribeye
I don't like the "two bones each" thing. I realize that it really doesn't change the taste/flavor, I just don't like the way it looks. It just kind of looks gross to me. I'm used to them being individual rib chops.
Why you cut fats?
some lamb does have a gaming taste but you will know if it is by the smell of the raw meat.
Woww
IKNOWRIGHT?!?!?
top👍👍👍
Thank you!
They're cooking rack of lamb, not lamb chops.
Well, they started with a rack, and then cut them into double thick chops before they cooked them, so I’d say chops is pretty accurate. For instance, I tend to buy untrimmed tenderloins and cut them into steaks. I wouldn’t say I’m serving a roast, I would say I’m grilling steaks.
Also the meats halal 👌
Thanks for watching! We hope you give this recipe a try :)
Why the hell would ya cutt all the fat off..... no idea....
It's true fat is flavor, however, so is a nicely seared crust. We remove the external fat so we can get a nice blooming of the spices and sear on the surface of the meat. There's plenty of fat (marbling) in the meat to ensure you get flavor from it as well.
The fact that you CUT the single chops shows you don’t know how to do this!
Man, Iniesta gained some weight since leaving Barca.
Ahh there is still tons of meat left on those bones.
B grade guys. U need mikes etc ???? Come on guys u can do so much better
An on person mic would have been better than a shotgun mic but hey this goes back to 2017 which at the time this was considered a high standard. Funny how things change so fast. Cheers Benny.