Mongolian BBQ "Boodog" - CRAZY Nomadic Food in Mongolia | SUPER RARE Mongolian Food!!

Welcome to traveling with chopsticks. I'm Luke Martin and today we are in Mongolia. Mongolia is famous for all kinds of things. But

food

is certainly not one of those things. So we took it as a challenge to come here and show you the culinary culture of the

nomadic

Mongolians and in today's first episode, we start off strong with a real Mongolian barbecue known as Bulldog using old

nomadic

recipes that you won't want to miss. It's going to be a

crazy

day. So make sure you stay tuned until the end to see us. Try this famous Mongolian dish.

And by the way, this is where we slept last night. It's called gear. Let's take a look inside. I slept very well. It's very quiet here and we just woke up this morning and we were drinking this tea with fresh milk. She just milked the cats this morning Nutritious and we're getting ready to go to the room for this first episode So yesterday we drove five hours down all the dirt roads to the far north of Mongolia to live with this nomadic family On the team for the next six nights we will sleep here and we will do all this with our ger who is a travel company and they also have a YouTube channel which you can check out below so we will meet my friend Java from our car and we will go to another He leaves to meet the other nomadic family who is going to cook for the Bulldog today.

So we just finished breakfast and it's time to go. We drove about an hour further into the countryside to Master Bulldog's house. Let's go meet the family now. We just met some family members, but today we are going to meet Master Bulldog, the chef. We brought him a big bottle of vodka and also some sweets from Japan and some things for the kids. Go with the team and get to know them. You know, thank you. So I'm having a traditional greeting with Master Bulldog, and he just handed me this snuff stone bottle that's snorting tobacco. So when you meet someone and greet them, it is tradition here to take some snuff, put it on your finger and smell it.

I've never done this before Hmm, okay. Thanks Okay, okay, I did it right, that was really interesting, it has a really unique smell. Pleased to meet you. So I've just met the last residents and it's time to go get our goat for the Buddha. Luckily, this boudic master is also a goat herder and for boudic we need a goat. So let's go to the mountains and capture a goat. I'm not exactly sure what to expect. Now we were on the hillside and I'm with the shepherd. They just brought the goats on a motorcycle. It was really a cool sight, but let's go out and try to catch a goat.

I don't know how this will go. I really don't know what to do, but I hope he can do it for me. Come on, it's okay. So we are specifically trying to get a brown goat. Apparently, when you cook the hook, it becomes more golden and crispy on the outside if you use a brown goat. So yeah, catching a goat is pretty difficult, but now I mean. 50% of them or edit the question Okay, let's go get the goat now Oh Okay Okay, let it go Oh shit, that was

crazy

, we're at a pretty high elevation. So the air rotates, so it's very hard.

We actually let him go because he was a little small. We are going to get a different goat and the shepherds will get it. That's crazy. We just came down from the mountain. We have our goat, the shepherd picked out a different coat for us, it's a little bigger and now it's starting to get real. He had never seen anything like this before. This is the traditional way to kill a goat and although it is a little disturbing, this is how people survive here. Hangs a little high, someone, no, come on. Oh yeah, that was the real thing.

Only Master Bulldog can sacrifice the goat. There are many rules in Mongolian culture about who can do it. So, being in the right hands, it was a little difficult to watch. So after the killing starts, the killing starts, it's quite a challenge. unique way in which he does it, so he actually hangs the goat on a pole by its head and carefully removes the skin, but as you will see, he is not going to make any incisions in the skin because the skin of the goat in reality will. It is used to cook the dish cooked inside the skin.

So let's wait for him to cut the rest and cut it a little bit because it's a little graphic. So you look good today, what are you doing? I have in my deal, which is the traditional one. Here in Mongolia I don't see many people using it. But since we eat traditional

food

s and really try to experience everything like they would in the past. We decided to use them and it also reached Luke. Mine is slightly different than Sabrina's, it's just a shortcut and it's for the mail and then the hat. Well, I really like this hat.

It takes a master to carve this particular goat. way we need it for the Bulldog Because the skin will serve as a cooking container. You have to be careful not to pierce the skin at all and after you get past the ribs you actually have to go in with just your hand and no vision, just feel and carve with a knife. So this guy has been doing it since he was 10 years old. old today It's not a common dish, people don't cook it like it now, it's very interesting to see. Continuing with the slaughter, he simply removed her head and tied it in a new way and is working his way. now down through the torso.

It seems very difficult. So the environment we are in now is like a small ranch community and there are horses everywhere roaming freely grazing. Very beautiful and cows and goats are not the only animals there. On the mountainside and out here it is very peaceful, you can't hear anything. It's just animal noises and it's absolutely beautiful. The slaughter process is progressing quite a bit. We took about 45 minutes and they simply removed all the organs and in the Mangal culture the animal is sacred. So nothing will be wasted today. We'll eat most of the meat, but the family will also eat all those organs later.

So the slaughter is over and we need to light the fire to cook the Bulldog and We have these stones, so they will be an essential part of the cooking process. We will heat them here on the fire and use them to cook the goat. So the goat has been perfectly slaughtered, it doesn't have any punctures and this thing will be stuffed again with all its meat, but that was absolutely incredible. Very masterfully curved Okay, dollar. That was something I definitely didn't expect. After completely removing everything from the inside, this chef needed to check if there were any holes in the skin.

So he actually just blew up that goat like a balloon. There is no other way to put it, he literally blew it up like a balloon and we have confirmed that there are no punctures, there was actually a hole left and that's how it was. So he ended up tying it up and covering it with his hands, so it was very Interesting. A lot of work for one dish, right? Yes. Well, goats are huge, so it takes a long time. How many hours have we been doing it? You think? This hasn't even started cooking, so the preparation itself is a pretty long process.

Bulldog is not strictly goat, but actually here in Mongolia they use groundhog to make this dish, but recently it has become illegal to use groundhog because groundhogs actually carry the bubonic plague. . Just a few months ago some people died from the groundhog plague. That's why we use the goat today. The goat is still filled with a ton of meat. But he has removed quite a few bones with some meat attached. We are doing the last final steps of the cutting Before we start filling it with the meat and hot stones and it is also tied around the neck with a rope so after filling it we seal it so that everything is cooked Let's start You know So we simply wash them , we fill the goat with all the meat.

We layered meat and then hot stone and then meat with hot stone also some vegetables. I think it was carrots and potatoes. Some onions. A little bit of salt. But the process was relatively simple, just fill out. That thing full of all those ingredients Yes, the New University goes crazy. So the next step after tying up the Bulldog and getting it all packed is to burn off the fur on the outside. So he's got this huge kind of flamethrower and he's burning all that hair off. behind me. Great, what do you think of mr. Brina? Oh, I don't know, it's crazy.

I can't believe you have to work so hard just for one goat, but I think it will all be worth it. It's crazy to see that they don't go with a blowtorch. So. Don't forget that this thing is also being cooked from the inside out and now they are also cooking it from the outside with the blowtorch. So two cooking methods. I think it's going to be very tasty. They've been working on this for a while, we're probably four to five hours into the whole process and they've been burning this for probably an hour and 15 minutes.

It's pretty intense. They're removing all the hair and they're slowly scraping off the extra hair and just getting to the skin, they just want a huge chunk of grease on top of the fur and they blowtorch it out so it all melts away. on the goa body and they will use it to make the skin crispy. We are done with the burning process. The next step is to clean all the charred bits with a little water from the skin and I think it's kinda done. Now it's clean and we're going to move into the equipment that we're going to transport this on.

So we've moved in and we've got the full Bulldog here and we're actually just removing the legs. You can't eat this part. Apparently inside this thing there will be maybe a liter or two of soup. We didn't put water in it. It's just the oil, fat and all the water that was in that meat. That has been released. Oh, and look, he's pulling it off the rocks. He is going to take out another stone. That was right on this leg here one of those hot stones. Wow, oh man, you can smell that meat and you can see all the vegetables in there, you can see the stones and carrots and tons of meat, look how big that skin is.

Yes. Then I think they are going to start removing the meat. Some of it may not be cooked enough. So some pieces will have to be cooked again later, but some are fine, okay? Okay, so the chef just handed me one of the hot stones. It is still very hot and this is good for healing. It's kind of therapeutic, like a massage. Oh man. They're really hot Wow And we do it, yeah, it was really good. Sometimes we can get a little cheeky So these stones are actually from the river, they're very smooth on the outside and other stones maybe from the lake or something will break, but these These are going to go After you can see all that soup there.

Oh yes, you see I do. Fine, thanks. So we have some soup, look at that. It's

super

oily. Very, very oily. Probably just oil. You can smell the goat. Let me try. That's phenomenal. You can taste all those vegetables there. Really meaty, a little salty and it completely covers your mouth and that oil that is a delicious soup. We're cutting off some of the skin, the charred skin of the goat, the Buddha. And there are still tons of meat here. You can see some of the onions that we put in and there's still a lot of juice left in here.

We have a mountain of bone-in meat that looks really good and then here we have all the potatoes and carrots that were also in there, so I have a nice piece of meat that just split for me. This will be the first time I try meat. Oh yes, it's a little hard, but it has a lot of juice in it. Let me grab one of these. I think it's like ribs, it doesn't have too much meat. But this is probably pretty good. Oh yeah, so we're smoked, we're all digging it's something to see me oh, that's a good piece.

Okay, look at that. Wow, it definitely has that little goat flavor, but it's not juicy because it's basically just as fresh. As it gets unbelievable, this is like a vegan nightmare right now. Let me try one of the vegetables, the carrot, here. Such a hearty meal. We also have bread and butter pickles. There's a turkey dinner. It's extremely tough on vegetables and feels like something I've eaten since childhood, but this is very different. This is incredible. We have all different types. from The Goat, all different pieces, but my favorite is all this bone-in stuff, like these ribs, which are really good.

It was like fatty oil, that's really delicious. So while maybe the preparation may scare you, the flavor is honestly amazing. The meat has just fallen off the bone. We are chopping this goat in front of us. Sorry, because it's not the prettiest thing you've ever seen, but it certainly is tasty. I think we're already full. . There are eight of us here and we weren't even close to finishing this, so it's going to last. Relaxing to watch the horses go by. What a first experience with Mongolian food. Wow, it was amazing from seeing the goat in the field to seeing the goat.

Our dish was a unique experience. This is the real world here. So we'll head back to our ger and wrap up the What a Believable Experience episode. Our first day here in Mongolia. Yes, and one for the books Yes. It was a crazy experience, the whole process from the live goat to the final product. What an amazing thing to see and it's an old recipe, only a few Mongolians know how to make this, very few. People in the world know how to cook this. Yeah, and the guy co-chairing today was just amazing. He was so tasty.

Yeah,very good Watching and eating with the family was a lot of fun, even though we don't speak the same language. Everyone was having a great time. So that was our first day of filming and I'm sure the videos are going to be a little all over the place. But hopefully the next few videos will start to fall into our rhythm. We are still rooting our feet here in Mongolia. It is a very unique country, culturally unique. Yes, it was a lot of fun today it was amazing. Yes, tell us what you thought below. It looks more delicious.

Obviously, we just tried the Bulldog, but I guess let me know if you'd try it yourself. I would have to say this soup was by far my favorite part. Yes, the soup was very tasty. But just the meat alone and you eat it with your hands and just tear it off. He stood up, your hands are so unique. It's so much fun We have a whole series coming from Mongolia, all in partnership with art ger. They have a YouTube channel with all kinds of cool Mongolian videos so you can check out their stuff in the description box.

We are back on our team. So I think we're going to go down, yeah, subscribe. Press the bell icon. See you in the next episode of the journey with chopsticks. Yes that's fine. Bye