How to Barbecue Like a Pro with Lennox Hastie, Firedoor - 50 Best Masterclasses
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- Опубликовано: 4 июн 2024
- The chef-owner of Firedoor in Sydney will show viewers how to cook four dishes featuring Westholme Wagyu: boneless rump cap, ribeye, Lion’s Mane mushroom and a grilled cos and fennel salad, while sharing plenty of essential barbecue tips along the way.
0:00 Ingredients
2:32 Preparing the rump cap
5:50 Preparing the rib-eye steak
6:06 Tips on getting the fire ready for grilling
6:48 Grilling the rump cap
13:39 Preparing and cooking the vegetables
20:40 Preparing and cooking the Lion’s Mane mushroom
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He is the first person that has ever mentioned "refiring" the meat after it has rested. Makes complete sense after all.
I can’t believe nobody else mentions this. That way you end up with a well rested, hot piece of meat.
It’s retired when it’s in ma belly
“Refiring” A crucial step. This is how Hawksmoor have been doing it for years.
We always been doing that in restaurants, nothing new here lol
@@cockney2624I know! But home cooks always complain that they rest steak and it goes cold, that’s why they just eat it straight out the pan. Rest and then refire 💥
I've sat at his restaurant in the same position as the camera. It was amazing to watch him cook. There's actually 4 or 5 fires, and you can see each station in operation. One of the highlights of my restaurant experiences. Firedoor's cocktails are creative and amazing too.
Any idea on what sort of wood he is using?
@@Gracebeliever077 He talks about his wood in his book. I don't have it with me at the moment.
@@kikeena1 Thanks. I intend to get his book.
An English Australian Braai Master... You're one of a kind, Sir. Well done!
Fantastic! Mr. Hastie seems like a terrific chef and wonderful person, I hope I can visit his restaurant someday!
This guy is a mastermind....I love his style.
Nope, he just stole his style from his true Master Victor Arguinzoniz.
Grill right on the wood coals….. good idea.. no space between to flare up. I like it!
Absolutely brilliant mate!
Incredible chef, and by the looks of the way he handles that meat, an even better masseur
My two favorite eposodes in the greatest cooking series ever produced, Chef's Table, were diametrically opposed in every sense, but the cooks themselves have a spiritual similatity of sorts; one is the amazing Korean Buddhist nun Jeong Kwan, and, of course, Hastie. But, also, there is a fascinating similarity between Hastie and Tomanetz inasmuch as the fact both of them work instinctively with fire, heat, and how the food reacts to the heat, without tools or artifices, making them fascinating to watch.
Same here! My personal favorites have been lennox, grant achatz, jeong kwan and chris bianco
So good. His restaurant is so original.
Nah, Asador Etxebarri is the original, he used to work there.
His restaurant looks like a exported version of the really original one at spain
amazing masterclass!!!
You are the meat master ....all u say its acurate and u preserve the meats flavour and texture .....u really know what u do ...Hope u get rich
Superb waiting for next
I’m a recent sub you should make your comments available for your all your vids ! Your love of wood fired cooking shows !! That’s how people learn. ❤❤
You just can't beat the flavor that a braai gives
Thank you!
Enjoyed watching it, a bit too drawn out. Also kinda funny how he goes into depth how you want your meat to go onto the heat and not flames and than at 10:14 throws it right onto flames of a log lol.
I do alot of steaks on the weber kettle for a rib eye I dry brine with salt for 24 hours and slow cook indirect for 20mins then sear for 2-3 minutes perfect medium rare every time
Awesome
Magic!!😋
Love this! And love the Argentine grills he’s using but never seen one with that kind of setup, crank on the front! Anyone know where to find those? Might be custom?
You can check out Josper’s basque grill or Mibrasa’s Parilla Grill, you can also customize it t your local kitchen stainless steel manufacturer..
Anyone know the ratio for a saltwater spritz amazing idea.
Amazing Masterclass!
I realize Hastie is not a merchandise boy like Jamie Oliver by any means, but if he produced some of the utensils he designed and uses, or absorbed from Bittor Arguinzoniz like his mesh pans, even the spray bottles, I believe they would sell really well. Today he is one of the great authorities in all things grilled, so it makes sense the tools he uses would be very desirable.
For some reason I thought his tecnique and style was based on bittor. So im not far away, right?
he copied those utensils from "Asador echevarry" go check that restaurant,
@@Alejandrolimones721 ya
@@Alejandrolimones721 He does learn from Bittor.
May I ask the name of the background music please?
what are "fruit embers" that youre putting under the mushrooms?
Where can I buy those mesh pans?
Loved your netflix episode. Love everything you did. I love cooking with charcoal! Do you sell your tools like the sifters? Also, is your meat chard black and why dont you like bar marks on your meat? So many questions.. really love your style!
Did find them? I’m looking for the sifters as well.
Grill/bar marks are mainly aesthetic. A well developed crust on the entire steak (instead of just on the marks) yields a superior result
I think everyone would agree that having that 'grey' outside on the steak is horrible experience.... the only tasty bit of the crust is the grill marking itself... so why not get the whole steak like that.
RAMSEY HATES GRILLED LETTUCE
@@pabloschultz5192 did you ever find those sifters?
Thats a marvelous picanha right there!
I agree!
Somebody knows where to order those bbq grills?
Anybody know the grill brand?
And of course with all that meat you enjoy a cool bottle of San Pellegrino.
Where can i get your book Finding Fire: Cooking at its Most Elemental? Its sold out everywhere
I believe it’s getting updated and republished. Amazon says it’ll be available in January
I would be sweating buckets in that kitchen
What spray bottle do you use for the oil?
God I would love to see Lennox team up with Francis Mallman
Would be a mix of rare and burned meat
U can see by his tools he has huge influence by his 5 years in Etxebarri, Basque country
Learn what Barbecue means. He is a Master chef at Grilling.
Why blow on the meat ?
Can anyone tell me what this style of grill/fire pit is called?
A hearth
Anyone remeber Gordon Ramsey destroying the chef for his “grilled” Caesar salad. I’d love to see Lenox’ version!!
Not a fan of Ramsey but he was right about that one. Grilled leafy greens taste terrible, especially lettuce.
@@TheLostinTheUnknownthey are amazing
Was it just me or was the lighting bad in this video?
Where can I find a grill like that?
His restaurant equipment is custom made you can watch it on his episode in the series chef’s table on Netflix
He built his 😉
You can buy Prilla or Santa Maria grills from many places. I got mine through Pig and Pilgrim.
I am hungry now
👍
The music is putting me to sleep, but a great video none the less
F#cking with money. F#cking with minds. Delicious.
Super impressed! I guess it's kinda hot in there
Le debes la vida a basque country....
A Victor, exacto
Backyard guys one thing not talked about enough is having a big enough grill to cook the amount of food you want and still have room to move the food around as needed.
Also for have a safety zone in case the fire get out of control
that's how to turn grease toxic, saturated fat....cook it on extreme high heat
Excellent video and an amazing cook. But the way he handles the protein prior to grilling is unappetizing.
I really want to see someone cook in a fireplace using a Texas Fire Frame
Don't blow your breath and bacteria onto the meat you serve to customers.
Maillard is not caramelize. although for simplifications sometimes "caramelize" is used
😂 yeah because the bacteria/virus droplets would survive those temps. It's both Maillard and caramelization although a significantly higher proportion of the former.
There's always someone who thinks they have a phD in biochemistry when they really have NFI.
When your wife leaves you in the house by yourself for a week!
Wow, if I had 50 grand to spend on meat Id love this video.
So great to watch. But please no muzak. Would like to hear just the sounds of the fire, the fat and the juices…
@605 he touch the coal like it was nothing. Lol
How freken food safe is it when you are blowing all over the food?????????)?
Im sorry but carmlized is brown to golden brown not black.
God this dude's great great great grandkids are gonna smell like smoke
There are only two non-South Africans I would trust with my braai and Lennox is one of them.
Nice! Who's the other one? Lekker braai!
@@conradiep Tootsie Tomanetz
As someone who has grown up eating steak in Spain I much prefer Argentina and US preparation. The Basque chuleton has become very trendy but never has any cooking skill as its cooked and served blue with cold fat. The talk of rendering the fat and Spanish style is contradictory.
I have great concerns of meat contamination caused by not washing hands after handling raw meat. In the end the chef handled the finished meat with the same hands and utensils used on raw meat. Most cooks knows that's a no no.
😂 Are you taking the piss or do you really believe it was shot in one take without editing.
Didn't this guy get trained by victor arguinzoniz from Asador Etxebarri? A little more dramatic this guy.
Man needs a nice Uchiwa fan or similar instead of blowing on stuff all the time.
Awesome, but the 8-10 minute resting is ridiculous, you'll end up with a cold steak. The resting period is a myth, and it prolongs the internal cooking of the meat, giving the false impression that the juices are "redistributing".
Some of the best steakhouses will serve your steak sizzling hot right off the grill, or broiler, without the ludicrous waiting period.
What happens during "resting" from a scientific point of view anyway?
Rested my cube roll for 10 mins last night and was piping hot
That's because thin steak only needs to rest for as along as it takes the line chef to remove from the broiler and the table service to deliver to your table. Still 2-3 mins minimum which is absolutely still resting the steak.
I've never ever seen a thick cut steak rested any less than 8 mins. Try grilling two thick steaks and cutting one open immediately while leaving the other to rest appropriately before cutting. There will be 10x more juice on the plate for the steak that wasn't rested. I know where I'd prefer that juice to be but to each their own I guess.
Maybe Lenox don't know this, but this caramelization make me cancer. I love this method, but iam affraid of illness.
The music running in the background has to go!
If the chefs at my local club were blowing on my steak every 30 seconds I'd be concerned yet somehow this doesn't bother me...
Please don't blow on my steak.
Over does everything he cooks
WTF did u do with rump cap "picanha"??? WTf....
He just spit all over your steak 🥩 lol
did you see the closeup on his dirty nails?
Camera man trying to be artistic and forgetting to shoot the main purpose of this video
veg, meat, salt and fire, what more in life does one want
Talk to much just to grill at steak
What kind of wood is he using? 🪵 🤔