RECORD BREAKING BIRD!!! Roasting an Ostrich WHOLE!!! (NEVER BEFORE ATTEMPTED!!!!)

alright, come down, keep it level, here we go, we're all the way, oh man, well I could play seesaw with this guy right now, what you're about to witness is the best exclusive food review show for the first time . documented on video the man will take on the world's largest roasted

whole

bird

and I will reveal the honest and unbiased results buddy, it's heavy, it's like putting a pizza in the oven while we cook

record

-

breaking

buffalo wings, it looks scary and prepare the world's biggest eggs in a way that would make your grandma blush oh okay I think we're going to have some shell this friday so we'll roast our way into the history books oh hi or this It will be a barbecue. disaster one two three up oh okay wait no it doesn't fit oh do you have a different smoker ladies and gentlemen we're about to make history today?

A meat maniac has prepared to make a completely roasted

ostrich

. I have searched the Internet and YouTube. To find someone who tried to cook an

ostrich

hole and eat it, verifying that it really tasted delicious and that cannot be found today. We are making history in Vietnam. Let's do this. An American barbecue restaurant in Saigon. Vietnam. The perfect combination of classic American barbecue technique. with a touch of local Vietnamese influence, but today we're going off the menu in a big way. Mark, yes sir, I saw that the devil. Mark is a meat maniac. He got his first BBQ when he was 12 and has worked in the food business since he was 15.

I can only hope that all those years of experience have prepared him for the challenge ahead. How heavy is this labor? Long before dressing him he weighed 105 kilos. After cleaning him and preparing him for cooking, he weighs around 55 kilos, approximately 110 pounds. The biggest challenge here, where could it go wrong? See, a small chicken drum has seven muscle groups inside it. In an ostrich, the anatomy is the same, but those seven different muscle groups can weigh a kilo each. This one is lean, this one is fatty and. you are cooking them all together at the same temperature the meat can simply be dried out what is your strategy for brining the

bird

is it a trick that retains the juices in the muscle tissue the next big step is to do it at low temperatures for about 16 hours to not boil the water for the meat brand has no recipe or guide to learn he is going 100 blind using his gut and years of barbecue intuition I am a little worried about what is going to happen I will do it Be honest, but I am also determined and my ultimate goal is to show the world how it's done.

When we do, maybe a roast ostrich will become commonplace. Cooking will be done in three stages, stage one, soaking and brining in any container. we can find that it contains this bird stage two the smoke bath in a steaming jackfruit sauna for approximately two hours stage three the brazing the ostrich will be hanging overnight in the smoker cooking in its own juices this cooking process of the ostrich didn't start now it started days ago this grinding process is extremely important this was an idea that if we grind the bird for at least 24 hours we will have a juicier bird at the end of the day.

Okay, this will take all day. Can? I haven't seen everything I'm going to reveal it now oh my God it's a dinosaur bird the bird has been soaking for 26 hours and 80 liters of red wine and water along with salt, pepper, garlic and sugar we have the meat squad here the squad of meat oh I know why this type of bird can't fly that's so heavy guys good job first of all huge drummers here that's the main thing that's what all of this is about I think this part makes people sad, okay? I realized it's baffling how big the pores on the feathers are, look at these ostrich wings, even this part that a lot of people might throw away that's equivalent to 10 chicken wings, and then what else is in here? below?

Oh, that's big, I don't know. I need to look there again before the smoking mark tries to burn off the remaining hair and feather bits, which are harder than they look. The neck will be used to create a nodule sauce. The wings will come back later to rub, we just do it generously. spread it out and really get a blend of seasonings including garlic, herbs, basil, oregano, thyme and their own signature chicken rum to stick to that moist surface, turn this leg over, oh it's dripping again, here we go, it's a happy bird with legs in the air. the easy part is done the hard part moving over 100 pounds of bird to the smoker fortunately we have backup buddy, it's heavy, it's very heavy, aha, there it is good, it fits, it's like putting a pizza in the oven, guys, it stinks.

Good job, the bird will go in the smoker for two hours at 105 degrees Celsius or 220 degrees Fahrenheit meanwhile an ostrich appetizer of epic proportions. Can you tell me what you are doing here? Yes, we are going to make deviled ostrich eggs. This is Jamie, the resident chef, he helped usher in this

whole

ostrich plan. He's also going to hatch the world's largest deviled egg. He first inspects the egg to see what tools will be needed to crack its thick shell. Okay, I think we'll go. to have a little bit of a shell in there hey, oh I'm going for it, the big reveal of what's inside, oh no, it's a lot of egg, you guys can see how thick that shell is, I wanna try to crack it with my hands, yeah eh, oh, there Let's keep in mind that you're witnessing Jamie's first go at this and he doesn't want to end up with egg on his face, so to be safe, he's boiling three eggs, all for different periods of time when It's about the hard stuff. cooked egg has to come out clean and the yolk has to be perfectly cooked jamie it must be soft but concentrated to ensure proper extraction do you need a stone it's okay there you go holy you're doing it now that's not it the shell is in a moment the You'll cut it in half to see what the yolk looks like, that's right, okay, moment of truth, cut the ostrich egg in half, is it ready?

Oh, that sounds good to me, what do you think? Yes, the deviled egg filling is a combination of yolk, pepper, cayenne salt, paprika, chopped pickle, pickled jalapeño, mayonnaise and bacon, we've done it guys, our appetizer before starting the ostrich feast, it's right here , I don't know what we do with the fact that there are three of us and two of these but look this is my bite right here I'm a little bit of bacon a little bit of the filling and then a little bit of egg white let's go for it cheers cheers oh that's it really good I love the cayenne you put in there a bit the spice has a bit of a kick to it it tastes just like the deviled egg in contrast it's quite a mild flavor it's really no different than chicken egg yeah you'd think it might be stronger or juicier or something like that, nothing more, look at this super thick egg white here and then. a pool a mud pit a flood a pink flood this is a great start but just an appetizer there is much more on the way back to birth it has been smoking for two hours now we will open the doors and reveal how it has changed Are you ready?

I'm ready, let's get into this. We got it by undoing the latch. Great revelation. It is not fully cooked. This is just the beginning. Yes, we have some color there. Wow, that looks great. Holy shit, that sounds crazy. It's like a purple bird. He is a strange little man. Stage two is complete. Now we prepare for the final and most risky stage of all. Look at the people at the table. With that, they are amazed. We will give this bird nine liters of wine. There is a little wine to make the light. from the sun, the idea is all the wonderful fat that comes from the bird, the collagen and everything will make a beautiful aju, add five pounds of onion and seven pounds of carrot to the drip tray and inside the bird just put one in there, yeah. here we go, we add three liters of water and time, then that neck mark cut earlier contains a ton of collagen perfect for the aju sauce, finally the whole bird is wrapped in aluminum foil and ready for its last 16 hour night session in the smoker. okay, wait, no, it doesn't fit, it doesn't even fit, let's come down guys, sit down, okay, oh, do you have a different smoker?

I wasn't worried the whole time, yes, nice and easy, amazing, where there's a will, there's a way to do it. We are doing this, we had to modify the entire smoker, but it is happening, the ostrich is 15 hours into his welding session and one more hour to go, but before the big moment arrives, the brand is going to prepare the first dish, ha When the time comes, the largest in the world. buffalo wings here in front of me, mark you've done it to compare chicken wings chicken wings ostrich fins these are the largest buffalo wings in the world, they are first poached until completely cooked and then fried for about 15 minutes oh weird it's like a crispy shell right on the outside slather it with buffalo sauce to garnish the dish and if you're up for the challenge eat oh man there's a lot of meat here the skin feels crispy and a little brittle on the outside.

I'm going to put it in the sauce, here we go, cheers, that's an original touch term and the flavor is very little spicy, just a bold flavor, look at that bite, it looks exactly in the shape of my mouth, that right there is crispy skin and then a big layer. of fat that you can see as big globules of fat cells inside of that, I just think if you reduce that fat a little bit more, but the flavor is nice, this is pretty crunchy, I'm going to try this hard ridge, it's good. It's nicer, much meatier, not as greasy and very crispy on the outside.

It's like you've

never

seen so much variation in a wing, so if I had to do this again, I would poach it for three times as long and really break it all down. The way down I'm not sure if they will have a place on guanot's menu, but the main course is about to be revealed. This challenge is not just about cooking the bird but also about making it taste good, so we have invited customers. to come try it later in the day and judge for yourselves right now, big bird, it's been in the smoker for how long now exactly 16 hours with a little rest time the temperature was just right the thermometer sank as if out in soft butter big time right now let's open these doors put it on the table remove the aluminum foil let's do it boom opening the door there's the beast okay guys we're trying to figure out the best way to do this because it's very heavy and hot, this whole bottom is a drip tray, we can't tilt it or else we'll be covered in hot liquid, everything we've worked for has built up to this moment. to see if this epic culinary challenge is an epic fail, oh man, well he peeled off the foil to reveal the final results, there it is, he's lost some weight.

This is like he's in the sauna after about 20 minutes, so some of this meat here is. It is going to be the driest for the bird if this is good to eat the whole bird is perfect was it happening? It's already so fast that you're putting it in the sauce here, regards, meaty meat, that is a meaty, juicy and fatty bird, it tastes exactly like the Crock Pot Roast, that's how my mom made it when I was a kid, it we made it, you're happy, very happy, get more of the inside here, some of this inside meat is going to be very tender, let me see how juicy it is, wow, I can't.

I don't think it tastes like chicken, I would say it has more of a turkey note, but it is also very meaty. Look at this leg, I just want to get that classic thigh bite. May I try it on? Okay oh I feel like a caveman, a dream come true, audio sauce is made by removing just the liquid from the drip pan, then skimming off the fat and making a roux to thicken it, the meat is cut while the team prepares for dinner service, up, back, another muscle group, wow! It looks tremendous a lot of intramuscular fat oh very tender each bite is a little different this is a thigh and that is at least 10 15 pounds of meat right there we are going to prepare this for our client 200 grams of ostrich parts mashed potatoes with gravy ostrich sauce accompanying sauce pink cabbage salad and corn bread what I love is, literally, ostrich sauce.

I'm going to try that with these delicious sweet potatoes, oh my goodness, super tasty, rich, not too thick, that's delicious. 1932 amelia earhart becomes the first to fly alone across the atlantic juicy tender meaty definitely beefy 1969 neil armstrong walks on the moon different to meat than pork or beef but still enjoyable 2019 that's exactly what pit master mark needed and the guantanade wants complete smoke and ostrich from research and shooting to The editing and mastering team of our best 10-person food review program works hard to implement the highest quality travel food entertainment twice a week. If you like what we do here, consider supporting our patreon.

Patreon allows fans of the show to contribute a monthly sum and receive a host of extras, such as early video releases, private Q&As, and moreTo learn more about our Patreon, check out the link in the description box below and if you can't give or don't even feel like giving, that's okay too. I'm happy you're here, that's all for this guys, thank you so much for watching, see you next time, peace, okay, what's the next animal? Unicorn real quick, let's roast a unicorn. They make them in Vietnam and be sure to check out our second channel, the best food review show ever, to see raw clips and deleted scenes that didn't appear on the show.