Pro Chef Tries Survival Cooking for the First Time | Bon Appétit

York, but I think it will come at some point. How do I thank you? I feel like you just taught me a life lesson, thank you, delicious food, I love it. I fed you, you taught me how to feed myself as the tribal way must be wrapped around food and fire, I love it mmm YUM that's it guys I just got this envelope on my desk and the instructions are to open the contents of the envelope and send is another clue says go here eat 375 oh it's in Gowanus that's why my Pig Beach Oh barbecue day two 9:00 a.m. and we're in the middle of the bubbling Gowanus Canal here, well, I noticed it on the map and just walked by the pig beach barbecue, kind of getting a general sense of what we're doing today, but I haven't been presented with any yet. challenge, uh, yeah, come on, hello, Shane, hello, this is it. a theme Shane and Shane the last guy I met was Shane oh yeah yeah they - Shane - when I cook some BBQ hell yeah okay let's make it look like you use two different types of what do we do hickory jars and cherry, when, what are the differences, so hickory burns more and has a stronger smoky aroma and flavor and cherry is much sweeter and it's really interesting to do when you smoke things with specific woods, you can really feel a difference as if you had done it side by side.

Is there a sweet spot for aging wood? I think the sweet spots are around six to eight months. What you are obviously doing is removing the moisture right in what is wet and produces a very thick smoke. Yes, that's when you see a billowing gray or brown wave. like fix, yeah, you don't want that, you want that like blue, go dim, dim, blue, yeah, we're going to use this little Old Hickory smoker, this particular model is the one we use at competitions, so I thought I'd light it up , this is How you should always like charcoal, never use lighter fluid, so basically what we're going to do here is build a kind of wick, so I'm going to put the lit charcoal on the end here and we're going to put in some wood. up is fine and will continue to fight in the circle that smoke you can see this is gray yes that's what you don't want we're not there now the focus on Pig Beach and with the barbecue in general was more on the smoke than the flame because everything you're

cooking

spends a lot of

time

in contact with the smoke and that's a completely different flavor profile that's introduced into the process.

Wow, amazing and how long did it take to smoke. These take between 14 and 16 hours. Wow! these guys take about four hours. I'm going to work pretty hard. I also do what I would normally do in competition: I would do a pre-massage which is like seasoning salt. I'm going to let it sit for about thirty minutes because that's it. We'll absorb it into the meat and season it almost like dry brine, yeah, and we can do the exact same thing for this if you want to rub the skin, grab the butt, rub the book barbecue, which is a totally different way. of

cooking

with fire because there's not a lot of active cooking

time

when it comes to something that cooks over the course of 12 hours, you know that you're obviously feeding the fire the same way you would with a campfire or a grill, but it's it's more about indirect heat than direct heat my gloves on this feel like a good time and when you have this double glove action you can pick up hot things basically this side towel is attached here that's exactly what's good I could get into this in Test Kitchen, this is summer 2019 of the mall, so we're looking to get to 250, we're almost there and you can see the smoke is starting to change color, yeah, a little bit, and you can smell it, it smells like smoke.

I want to have flavor, it's like sweet wood, yes, very good friend of mine, this is one of its secrets. You're going to put it right on the wood, right? Right? Right? It gives a really good aroma and obviously it's going to add some flavor, so you just burn the onion right there and put it in there, you'll see. a few hours and then there's one more thing for you, number five, cook in the cauldron right behind you, done, so what exactly is Shane? It's like a medieval cooking device, aha, it's basically a campfire on a tripod.

The benefit of this type is that you can have a central hot area and then all around you can do something really slow. and low stuff Wow, instead of having to create different zones with your fire, you're creating different zones with the size, the size and the surface of the grill, yeah, and that's what we're going to do with these potatoes, we're going to melt the butter, there is a lot of butter from that. I've worked in French kitchens all my life Marc, we're going to have a big feast, we're going to eat our chicken and our sauce, and we're going to eat whatever pork ribs and shoulder we can get our hands on.

Try all the sauces we feed together. I love these applauses. Do you like gloves or I love it. That cauldron was cool because it was kind of an official version of the campfire we made where you fueled it with wood, but it was so big that there was so much surface area that you could similarly create all your zones where the center was the hottest part and then moving around Towards the perimeter of the cauldron you had your lowest heat zones, oh, here comes holy. smokers, those guys mm-hmm, he just threw them in, so we wrap them in aluminum foil, yeah, with peach juice, butter and thyme, and that's what you're going to throw at me at the last minute, that's one of our secrets. oh well now the world knows, yeah, who's eating just the two of us to get really dirty here, so I hope you're ready for it mmm, I actually like that you don't fall off the tender bones at all, you guys too some like it.

It happens that to me that's a big part of what sets us apart is that everyone always likes their ribs overcooked, uh huh, chicken has a much more subtle smoky flavor based on the amount of time it spends in contact with the smoke , but it's just expertly roasted chicken, can you come eat? I'm not going to get into all this, just help us. Do you love barbecue? We can't really play with smoke as a flavor in Test Kitchen, so it's nice to have. out there and do that, do you have any other information for me on what's next?

I'm dying to know what's next. I have no idea, oh you're not the one who knows some key, purring the next clue, okay, I'll go look then sorry, go ahead top secret as usual I have no idea I know it's me fire maybe smoke I think I made that number six will answer the call there is a telephone somewhere a telephone booth I am my good friend Carla Lally did you go? Am I going to go to your? home yes, exactly what I want to do, I can't see you in a moment, bye, that's so much fun, I love Carlos's backyard, come on, come on, but let me go, my dear Carla, I was so excited to see you here on FaceTime , I mean, you could.

I didn't end the day better I loved that woman and I also loved her backyard very much Oh beautiful princess oh there's a card here there I've seen one of these before preparing a meal Oh steak cooked over hot coals oh you're telling me what I have to make an interesting eggplant sauce, is this your menu? I chose the menu, yes I did, aha, okay, I've ever grilled a steak before. I don't think so, no, have you loved any number? Peggy is going to help, I thought normally once the fire goes out. it starts working. I push it into that corner because it has an arch but no dome, so there's a really huge temperature difference from back to front and bottom to top.

Yes, the interesting thing about the oven in Carla's backyard is that it is actually an oven and not just a stove, so you have to consider how much heat is actually circulating inside the oven and cooking it from all sides. Yes, that's fire, so you can take on that oven in a way you couldn't on campfires. that we think pretty, okay, so that's just my brand. I'm living my bet there now that this is so hot and going, yeah, we can reposition part of it, build another little teepee back there exactly, okay, I want to see a trick I learned, yeah.

I'm not very good at that, Shane created like a jet stream with his mouth, so you make a hole and blow, oh god, he concentrates and he literally would go from almost dead to like everything was ready, go, wow, that is. pretty good, I think we should do it with the fillets on the coals and then we can create just a small grill for the aydindril for the eggplant, yeah, that way we like to play with multiple ways of using the space, is it hot up there for Pat? Some beds are being heated at the spring lake after the fires went out and it's still a little cold, she'll lie on top of the furnace for her body, oh my gosh, my coat, see what's happening on the medium is what really motivates me. like there's a factory of molten embers, well it's like throwing them to the side and then shoveling them in the middle and now that farm and that's what we're going to cold cook our steak on, you can actually take the embers to where they glow and make a little bed and you put the steak directly over the coals seven hundred so I think it's cool put them there aha amazing yeah you think it's going to be like a dusty mcbuster I know but they're actually like little baby grills yeah , sure, you think it's just I'm going to like it, but they don't stick, it's amazing, similar to making a fire in nature, you have to create your zones, so she taught me to push all the wood back and have that.

Be like the heat source and then pull forward whatever coals you want to use and continue feeding the back so you have different hot spots inside and have the overall heat source circulating inside the whole time you're feeding mmm look at that Oh my god, that's cool, like he's not burned, which is kind of remarkable considering he was face down in a bed of embers and yeah, basically covered in them. Wow, and it's so even, mm-hmm, like the edge. It has a nice character, but it was not well done. George, very kind. Molly was a food stylist.

I don't know if everyone knows this, so she looks at how well it's amazing. Okay, if we eat it, I feel like we are. like crying for joy by the way I'm just crying but they don't have to know that wow we did it with you on a Friday afternoon more often yeah that sounds good to me mm-hmm what's so wild to me it's how intact the spice seasoning is, yeah it's strange, how did it not fall off? All the flavor of the spice rub is there and it didn't, yeah, it didn't char, you know, it just has a barbecue vibe to it, you know?

It becomes like a scab when you smoke a really good vibe. I'm perfectly cooked, a steak cooked directly over the coals in my mind, sounds messy and dusty and like my throat hurts thinking about all the soot everywhere. the steak, but actually those coals, once burned enough, are so hot that they act almost like a griddle. I have always respected fire. Fire is the reason I can't cook anything but respect for fire. I just show up and open a gift, well maybe. We need to make a whistle shot like this. The smaller the hole, the stronger the Jetstream.

No, to really focus on it. There you go, this woman in her whistle.