What is the Best Way to Butcher and Roast a Whole Animal? - Prime Time
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- Опубликовано: 12 июн 2019
- On this week's episode of Prime Time, The Meat Hook butchers Ben and Brent roast a whole lamb over an open flame, just not all at once.
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Хобби
Its been a long time since the last episode. Bring them back Eater
This is the only way we barbecue in Brazil, and just like Brent said it, every Sunday we have the family barbecue that lasts hours everyone around the fire, drinking beer and talking while we roast the meat. And you guys did a great job
This and the Omakase videos are my favorite in this channel.
Rimuru It also seems like the only two series they make anymore.
Sasuka Rimuru-sama!
@@jdcooks5553 I don't mind. The rest of their stuff is boring so I can see why they mostly highlight those two. That one with the Korean dude is pretty good, though.
Head, shoulder, legs and belly, legs and belly...
What no KNEES...no TOES....soup video next
i just wanna be these guys' neighbour and show up over the fence every time there's meat on the fire like 👀 sup
Haha... So do I
@Mashud Ahmed Holy s%&t dude... (>ლ)
@Mashud Ahmed Whoa... Hold up, is this is cultural crossfire? Let me ask you, this is a real honest, from the heart question... Why did you say dog? Did it have anything to do with race or culture?
@Mashud Ahmed what's wrong with dog even though it wasn't
@Mashud Ahmed why, man
We need a lot more of Ben and Brent. This series is so awesome. After a 5-year hiatus, it's time for a comeback!
Best video on Prime Time so far! Of course the shoulder (paleta) is the best part, who wouldn't know? Haha! And the statement about the Brazilian and Argentinian way of doing churrasco (barbecue) being more engaging than simply grilling is so true. Thanks for the content!
You guys are so lucky to have such a great outdoor space in NYC. When I lived there, BBQ meant you were taking a road trip because nobody I knew had a yard. Now that I live in Chicago, I still don't have a yard but almost everyone has a back porch or balcony where you can keep a grill.
Off the hook (literally and figuratively). Everything I thought I knew about whole animal Q was decimated by this video, and that's a good thing. You guys are out of control! Love it!
That intro made me wait for a skip button.
Enrico Ramos same 😂
Lol, me too😂
Was looking for this comment.
Same
Mission accomplished
I want to know more about the open pit bbq set up. That arm/rack has an adjustment with a pin to control the position and angle. Great job. Fantastic vid. Camera guys were probably reaching out to get a piece of that rib. Nom nom nom
I go to 2 lamb roasts a year, and they do they whole thing on a spit for 8 hours and it’s pretty incredible. If this is better, I need to try it
simply outstanding...... what a great/technical way to explanation about the whole animal perse ... kudos guys.....hats off
Thank you for this. It was both entertaining and informative.
You two are flippin’ awesome. Really want to try this. Thanks, chaps!
Brent breaking down whole lamb, cooking AND eating it, while keeping his white tee pristine? Ben in shorts? Thursday just got awesome!
I have much respect for these two guys. They are not just reporters. They are good with butchering and cooking as well. Very astute!
You got heavily influenced by the Japanese yakitori guy lol.
Why can’t I stop watching your videos..
I guess my invite to the party got lost in the mail? I'm only a 70 minute flight away...
lol hi
*That poor dog!*
A colab would be awesome.
Excellent. I do whole hog cooks with wood fires and have contemplated breaking up the parts. Great job looked amazing.
Best video so far guys. Keep up the amazing work
I'm a huge fan of Georgy Kavkaz's channel. He has English subtitles but his videos are almost entirely about him roasting a lamb outside in this manner only whole. Ben & Brent's video was awesome, sure, but there's something about Georgy's videos that I think are worth watching.
His kids would eat that whole lamb by themselves. Lol
I actually think you guys are one of the best thing on you tube ...love your videos 👍👍👍👍
Guys, can you do an episode on goat? Personally I find that goat meat is more flavorful compared to lamb, and there aren't many videos about cooking goat, especially in the US
Its the same animal. Different ages
@@poweredbygarri1 no its not? Lamb is sheep and goat is well... goat
I prefer goat too I would love for them to do a video on that as well. You’d be surprised here in Texas/Mexico it’s a huge tradition to do whole goats marinated in chili’s (ie:Arbol, Guajillos, cascavels etc) seasonings then make a charcoal bed and bury the whole marinated goat wrapped in a bunch of banana leaves then bury it onto of the coals dig it up and get what’s yours. It’s so popular here that people have charcoal pits homemade or made industrially specifically for this or making lechon seemingly lol
@@poweredbygarri1 .....?
You understand that lamb is an age group just like capon. Younger meats and poultry are more tender. Hence the classifications. Sounds like you never had goat😂😂😂. Cuisine change regionally. A young goat or lamb is very tender meat. Just letting you know.
best food channel that i always watch on youtube
great vid guys, do more of these that have to do with actual butchering and meat stuff. shows ur knowledge well.
Super enjoyable video guys!
I think a lot of your subscribers would also appreciatte breakdown/butcher of pork and beef
I love this duo so much
Fabulous boys , great informative video
always a great show with great information
each new vid with this duo is always a christmas present
A corolla commercial played before your own corolla commercial. Toyota must not have remembered that you already have a deal with them
Great videos, guys. Keep it up.
“Dad vibes” love it
I bet the entire neighborhood went crazy from the smell of them cooking the lamb all day. I bet that smelt heavenly.
I just watched this while eating dinner. Still made my mouth water.
You did everything perfect, but then you missed the part where you take the marrow bones, put them back on the grid over the heat...crack them open with the back of the cleaver knife and the rest is history!
You inspire me! Thank you
Y'all are awesomeness wrapped in butcher twine keep up the awesome content and tips as well as everything else you guys do best 💖😆
Please take us through the setup of that grill!
And here I go at 12:30 at night with the hungry horrors because of another badass video from you guys. I'd love to have a small butcher near by like you guy's. Definitely would kick summer up a few notches with the grilling selection
Would love to see a video about the beef flyshaker/elephant ear. It's not a muscle that I know much about but seems unique. Y'all keep these great videos coming!
since they turned down the "kul dude" factor, i really started to love the videos of those 2!! keep it up!!
This is a GREAT breakdown on lamb... would love to hear suggested final done internal meat temperatures for “pulled shoulder” like they how in the end
I’m going to sue this guys for making me starved for entertainment
Get in line! 🤪
The shoulder was cooked but the legs were still running 🤤 still made me starving.
You guys did a great job it looks great!
Why didnt you guys call me to come eat?😟......😂Looks GREAT!!!🤤
These videos are the only reason I’m subscribed to this channel
I could never complain about eating lamb.
This is in my mind what educational tutorials should be.
those lamb chops bring back memories of breakfast in the outback , I had 6 smaller ones , I needed the protein , also butchered 10 lambs a month, so 70 lambs gave their tasty lives , to yummy food
Where did you get your open fire grill? What’s it called and how do I buy/make one? Love the show.
Jason Kaplan same here, is it custom built or can it be purchased.
I can make that same grill
Hey you guys are awesome! Nice meeting you at Lil Deb's the other week, Brent.
Thank you for teaching us what you know best.
Ben and Brent, thanks for making such a great show. What wood are you using?
Yes! More Ben and Brent!!!
Saying, ‘Butcher way’ awesome 👏
Great demo I really enjoyed this.
That’s amazing! Where did you guys get your firewood grill space from?
Well done! Looks perfectly cooked!
My mouth is watering!!
Great video!
AT MY BROTHER'S WEDDING IN '85 HE HIRED THIS CATERING COMPANY WHO OBVIOUSLY HAD NEVER DONE A WHOLE LAMB BEFORE. INSTEAD OF STARTING IT AT 10:AM WHICH WOULD HAVE BEEN READY FOR 5:PM. THEY STARTED IT AT 2:PM AND WE DIDN'T EAT UNTIL 10:PM!!!
Hi guys, i'm from Bulgaria, here we make cheverme this is like your dish but there is one major difference is we roast whole lamb on wooden rod. You should try this, i think you should by try.
Every time I see the new intros I think I’m seeing another RUclips ad but then I see their smiling faces and all is well.
As a Brazillian that loves you guys's videos, i *wish* we did that every sunday, i've only seen that type of barbeque once and it was way down south of the country
Fellow Brazillian here, I'm gonna be in the southernmost state pretty soon and I am gonna be eating tons of churrasco. Yea, Gaucho territory is the best region in all of Brazil.
Brent, as a carpenter i want to tell you to hold the saw better; extend your 'trigger finger' as if you're exercising trigger discipline to brace the side of the handle. i've never sawn through bone but i imagine it's roughly the same as some timber so i imagine the benefit would be the same.
I drooled throughout
Rockin the Magnum P.I. shorts and stash 😎
Roast lamb is so good. Nice job there. Cheers!
Amazing love your videos
Great vid, but a bit of a palaver . I like to spit roast them over coals from a separate fire, which you can place where you want the heat usually on a sheet of corrugated iron. I don't put coals directly under it so the fat doesn't drop onto them and create a sooty smoke and fire, and you can throw a few wood chips on the coals to add a little smoke if that's your fancy .,, you can pop a thermometer into it and see how the beast is cooking , and adjust your coal distribution to suit
I swear, one of these days I’m gonna finally make a trip down there to get some of your premium meats.
Shang Tsung: "Your lamb is mine!"
In South Africa we tend to enjoy the loin chops the most i.m.o.
Dude looks like the guy from lovely bones from the first part of vid lmaoooo
Yum, I need this right now.
yo @eater can we revive this series. I like these guys.
thank you . looks delicious
ITS RAWWWWW!!
Love the Lockhart cap 🧢!!
outstanding. I wish I could have been there to taste every part of the animal.
You guys are figuring this out slowly but surely.
Lawd! This isn't a video you watch in the morning. I don't know how i'll make it through the day.
Filipino Lechoneros can roast anything whole. Pigs are a specialty but cows are also a delicacy. If you give these guys a whole Moose, they'd roast it.
I can't wait to put a whole lamb in the trunk of my Corolla and give this a try!
Yeah!!!! Lamb chops!!! Super traditional Spanish barbeque cut of meat (and I miss it because it is hard to see lamb chops like that over here)
This guys's entire work schedule is a Lunch break
I live in a farm in south Argentina. We work with pasture feed sheep so yes, a whole lamb or 'cordero al palo' is tradition, but we also butcher the lamb if we want a different lunch hahah there are too many options
I know like salt and pepper is the purest way to go about seasoning but I would’ve loved to see more use of other spices .
You should get a metal worker to increase the side walls of that oven by atleast another ft and a half so the heat can radiate to the higher ones more evenly. Still awesome idea guise and def why I subbed y’all be experimenting in ways I see Brazilians do whole animal breakdowns. Edit also did you let the loin rest at all? Also if you like them doing whole animal videos make sure to upvote so we can see more of our fav duo on here
Wow. That was an amazing video
I am so farnished I even want to try the guy's leg if it stays near the fire a little longer
You guys should try cabrito (baby goat), in North Mexico it is roasted in several ways. It is a delicacy.
We have The churrasco, it's amazing, because of the price we dont do the hole animal often, focusing on alcatra and picanha (the best cuts) or other cheaper cuts, also chicken wings/legs and sausages, in my region, goat meat isnt common. Love from Brazil
I should be around these guys for leftovers... mouth watering video
Could you make a video on where the glands are, and how to identify them?
U forgot Uruguay, when i turned 18 my friends gave me a "Cruz" for my birthday present to hang the meat and my parents a rifle.