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We really just have one goal – to make your food life better. Ok that, and be entertained at the same time. And have you learn a few things along the way. So let’s make it 3 goals then.
If you only want the steps to make something, like those vids shot from above with no people, no conversation no nuthin – then we are absolutely not for you. But if you wanna a little fun while you learn, then this is the place.
Cooking doesn’t have to be hard, it just has to be delicious.
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Like that oh gosh look like that like that that’s if the ribey is the king of staks that makes the paga the queen of staks and if that’s the case we say all hell to the queen that’s a Pia we cooked them a couple times before not like we’re going
To cook them today it’s also known as the sirloin cap or the rump cap because it comes from back here arguably one of the best pieces of meat on a cow I’m not kidding that King of Steaks and queen of steaks thing I heard the other day when
I was at a store buying a PCA not this one for an event that I did and as I walked away from the counter at this butcher shop the guy beside me ordering said oh what was that and the guy goes well that’s the p and it’s the queen of
Steaks at the rabbi the king cooked it that night people freaked out over it I just I smoked it simply there’s a couple ways you can do it you could smoke the whole thing it’s lovely in fact it’s fantastic you can Grill it take this big
Boy throw it on the grill do what I do you turn it you turn it you turn it 130 135 pull it off Slice It Against the Grain it’s fantastic or you could do what we’re going to do today that they do in a Brazilian style Steakhouse a
Tasara we’re going to cut it and we’re going to skewer it and we’re going to cook it over charcoal and damn won’t it be fine fine it will and we’re going to serve with it a little chimmy CH but you’re going to see not the green one
You’re thinking about let’s cut this get it set make the chimy chury hit the charcoal over there and get it cooking here’s our friend two things that you know it’s a ponia one is this triangular shape not to be confused with what Max TR tip TR tip exactly TR tips are
Narrower this way and longer generally but this distinctive fat cap and we’re not going to touch it we’re going to leave it it’s going to add delicious flavor as it’s cooking sometimes there’s a bald spot that’s okay hey I have them so it’s not going to be bad here so
We’ll flip it over and see what we’re dealing with this looks pretty good this silver skin we don’t want I’m going to get rid of that this kind of clumpy fat You’ probably pull some of that off but we’re going to trim that we’ll get rid
Of this some of it just comes off but underneath that silver skin is not helpful that doesn’t melt so let’s just clean this guy up a bit we get underneath and just pull it’s slippery AF but just pull along let me just get down to what’s important here so I can
Teach you something about how we’re going to cut this guy up now you see this marbling this is a wagu paga Maxie went out and bought us a beautiful wagu paga thank you Maxi you’re welcome everybody say thank you Maxi thank you Maxie there you go good good good good
These little bits are fine Max just said this is a beautiful steak and I would like to agree with him but really at this size it’s essentially a little roast so say it again Max that’s a beautiful little roast it is thank you a sharp knife is always your friend at
Times like this and a SAM the cooking guy filet knife or boner 6in boners the preferred knife of choice so when you’ve got it cleaned up you can make yourself crazy doing this and I don’t want to there a little bit more down here we’ll
Get okay see now the anal side of me is about to kick in and I don’t want to so I’m going to stop call it a day there one little piece down here I’m not happy with okay now I want you to really pay attention to this part anybody that to
You about Pia we’ll talk about the way the grain goes you see the grain goes this way you know we always say cut Against the Grain and that’s true if you were going to cook this in a steak just cut one out and cook it on the grill you
Would cut with the grain listen now with the grain so when you were cutting it to eat you’d be going against the grain we’re not going to do that what we’re going to do is we’re going to cut these guys into pieces and skewer them and
Then when you go to cut it off the skewer it will be against the grain so we cut Against the Grain for skewering and then when you cut it to serve it will be against the grain you cut it with the grain if you’re going to cook
It as a steak everybody got that I hope so it’s a little confusing but should be it shouldn’t be confusing okay I’m just going to square up this side take this little piece off here that will be saved because this is a valuable little bit to
Grind up later so now I have my choice of how I’m cutting here I’m going to go I can get one two three maybe a little bit will go to that pile so if we go about this big and we watch we cut there’s your fat Max how beautiful is
That so there’s one let’s cut this guy about the same two this gu’s a little smaller we’ll go three fingers this way so now I have this kid to grind along with this piece to grind this will be one of the best burgers you’ll ever have
Right here okay but now let’s talk about this here’s what we want to do here’s how we skew her you might have heard of a restaurant called Fogo to Chow they do this it’s a Brazilian steakhouse so only thing we’re going to give it is some
Flaky sea salt and before I wrap it up I like to season it so you can get all the way around only salt is the Brazilian way and I’ve not been to Brazil I have been to fogot to Chow here here here all right watch we take our skewer and we’re
Going to go through here and through here I do not want to cut myself I think we can get these guys on that’ll be pretty tight can we get this little guy on the end I think so I don’t want him to fall off at any time but I think we
Can do it and oh there we go okay let’s get this extra salt let me just set this guy on here just to rest salting early is never a bad thing let me give this a wipe we’ll make our red chimy and we’ll go to cook by the way our recipe for the
Red chimmy Cherry comes from Sam the cooking guy in the Holy grill right there that’s what we’re making that’s the green we’ve made the green before this is the red different flavor profile it’ll be fantastic just do what I do all right into our container garlic cloves a shallot rough chopped Loosely packed
Fresh parsley same thing with cilantro some Jarred roasted red peppers of course our BFF some ground cumin smoked paika red pepper flakes red wine vinegar and olive oil LD on and we mix perfect and we’re there oh look how fantastic that is but it’s not about looks it’s about oh holy wow so
Different from the green tell you what we can’t use it till we grill the PCA so let’s go all right so here’s my thinking my fire is in my chimney oh boy that’s some hot charcoal and now the paga and if you look at it
Max you see how it’s all wet that’s the salt pulling out the moisture but then it sucks it back in this guy goes back on like that we come over and on we go of course we try to stay in the heat Zone not necessarily just in this little
Circle but the thing about pan is this in a tasara it’s on a rotiss system they cook till the outside is beautiful then they bring it to the table and they slice thin gorgeous pieces of it then they put it back on and they get the outside all grilled up again so that’s
What we’re going to do but you see this the white the intramuscular fat that’s what makes paga special that’s what makes any meat special that’s what makes this particular paga special so now it’s been what a minute let’s look so let’s do what we do let’s turn we need more
Color than this but it’s going to get great in fact we want that fat to get rendered and charred up and cooked as well so because I don’t have rotisserie the plan is going to be approximate that as best as I can and that’s by doing what we’re going to do
This we’re going to turn often until we get a beautiful Char and a crust on that then we’ll slice some but not till then but one of the things that’s going to make this better is the fact that I’m doing it over charcoal you know I never
Used to like charcoal I never knew how to work it and I’m still not all that great at it but I know anything cooked over charcoal is going to taste infinitely better much more interesting than just on gas and you don’t have to spend a lot of money you can get a small
Grill like this for somewhere around $100 Mark how crazy that is I’m going to turn that again and so if it starts to flare and the fat drips and you got too much flame get over to a side where there’s not immediate charcoal below it let it cook
A little bit bring it back give it a flip push it off to the side bring it back to the middle I don’t think you can make too many mistakes here start out with a good piece of meat treat it with a little respect don’t overcook it
You’re going to be fine do you respect wood I respect wood do you respect wood I respect wood what’s that mean I’ll let the people in the comments let you know do I respect wood do you know what that means chance if I go to the youngster and he doesn’t
Know then you should know Dad you’re going to be embarrassed when you find find out that you don’t wood do you respect wood look what happened I melted my gloves piece of God damn it well now what do I do now I got to get another glove I don’t know
How that happened a lot of fire got a little chring here a little more chring that I had planned on but now I want to go cut some so I had a little too much flame going but I think I might have a nice layer here we’re going to take it over
Get a nice little cut see how we’re doing then have some and then maybe come back and do some more and here we are let’s just put this down hi baby how are you now here’s the move they come along they slice a little thin piece like that
Oh gosh look like that like that and this beautiful rare fatty on the outside piece of gorgeous charcoal paga has to be eaten I don’t know if I need that chimmy Cherry okay I’m cutting you guys a bite so you get the concept right like you’re
Going no I don’t want to eat that no but this thing goes back on the grill because what everybody wants these gorgeous outside pieces that’s perfect for you Max I mean holy so you get why now we’re cutting Against the Grain right holy chancy he’s got no words holy one
Of the best pieces of steak I’ve ever had me too and and don’t forget only salt molden salt flaky sea salt salt and charcoal that’s what it is that’s all you need so now I’m going to cut a little bit just a tiny bit they use
Little um like I don’t know what they’re called Pinchers little uh um tweezers to pull the meat off so they’re not you know doing this with their hands and being all unco do you want to try this chance oh my definitely here oh listen Jimmy yeah so wait now you turn it over
You have a whole another side to start on right it’s beautiful I’m GNA try one in the chimy green chimmy good red chimmy with a Wu p is this a little bit more work yeah than just cutting steaks and cooking them is it fun oh you bet
Your acid’s fun so we each have another couple bites and then I’ll put it back and continue to uh cook so you’ve seen the process you don’t need to see more of it the point of this was to tell you A how good pan is it be what an
Interesting way to cook this way is and to show you a chimmy Chuy which is fantastic out of the book by the way so I don’t know how to wrap this up so I tell you what Maxi chansy just play us out with some beautiful music well I cut
One more bite here and then head back over there to finish searing the outsides wait for it look at that a
