Awww man, it's days and nights you spend like this with great family and friends that imprint lasting memories. This reminds me soooo much of my daddy when I was little girl,that now at 51 I still cherish. I lost my hero in 2020 after fighting his battle with covid, but it's videos like this that gives me the best feelings of country life.., as a country little girl, growing up on a farm.Not only did I learn so much growing up on the farm, I have the best memories now that come from back then.Even down to the aroma that filled the air from meat being cooked before the break of dawn that went well into the evenings.Thank you for this awesome video and I hope you guys know you truly are appreciated. Thank you from this NC country girl❤❤
Sorry about your pa..its good to have great memories....I have dreams where I'm with my grandpap that are so real its like he's still with me sometimes.
I travelled to Argentina where they have massive BBQ events where they'll cook and BBQ thousands of pounds of beef and meat just like this over a period of a few days. The contraptions and engineering are out of this world. This brings back so many fun memories.
Few years back I got really curious about how to cook a whole cow and searched on UA-cam. But I couldn't find any! Now I know why. It takes an army of bearded men to do it! Thanks for doing this guys!
@@Red-ju4mi that's why its smokeless because the smoke isn't incorporated in the cooking part, and also we don't want smoke our eye's when checking the meat, do we
bullcrap, you just searched in the wrong language. search for "peceni vo" "ispekli smo vola" or something similar anf you would see that some cultures have done it for thousands of years, yes thousands
I love how well behaved and relaxed your dog is, just chilling in the chair the whole time lol he’s just thinking “when is that cow going to be done?!?”
This channel has quickly become essential. The content is hypnotic, the family is addictive and the music is catchy! Videos like this raise the bar for the future! Long live the bearded butchers!
@@TheBeardedButchers No... THANK YOU! The joy your videos bring me is so great that I just don't see how I could ever repay you. Your family values are examples to follow. God bless you all!
Sorry to say it’s not the first time it’s been done, Latinos in South America have done it Millions of times over the last 500 years, plus to do it properly you only turn the meat over ONCE, plus the meat was over cooked, it should at least be very pink, it shouldn’t be cooked beyond medium, a poor cow was killed and wasted due to lack of investigation, want to see the experts doing it, just look here in UA-cam under “ ASADO VACA ENTERA “ 🍷😎
@@TheBeardedButchers How does his smokeles fire pit work. I've seen some stealth camping videos and seen how they build a smokeless fire. Your partners for this video aren't doing that.
This was so impressive. We’ve done pit fired pigs that were 120 lbs, but never a whole cow. That’s really the next level. I love the collaboration between the two companies to make this happen. I would have loved to have been there helping out. This type of cooking a whole carcass is very rare. Great work guys!
Yes you have to really have a crowd of people to need a whole beef. Several hundred at least. I have been involved in many pig roasts and they are usually good for up to about 100 depending on the size of the pig.
There is something so primal and badass about cooking a whole carcass over an open flame like that. The end result looked mouthwateringly delicious and ya'll made it an awesome video to watch.
Sorry to say it’s not the first time it’s been done, Latinos in South America have done it Millions of times over the last 500 years, plus to do it properly you only turn the meat over ONCE, plus the meat was over cooked, it should at least be very pink, it shouldn’t be cooked beyond medium, a poor cow was killed and wasted due to lack of investigation, want to see the experts doing it, just look here in UA-cam under “ ASADO VACA ENTERA “ 🍷😎
@@edwardkuenzi5751 Primal is the perfect word considering that earlier members of the Homo species were probably cooking whole carcasses like this using just sticks and stones for over a million years before Homo sapiens evolved. Modern humans roast whole cow carcasses without forklifts all over the planet.
I love the Bearded Butchers for being able to take my mind away from the madness for a while. I hope someday we can get samples of all their awesome grilled products at real time through the internet screen. Special paid subscription required, of course. That would be heaven.
I love seeing these guys all working together...friends, fellowship, a brotherhood,camaraderie...enjoying a very special event where the memories will last a lifetime. My dad and grandfather dad were old school butchers. He arrived in America with only his cutlery roll. They've been on my mind as i watched this video and they would have loved to see this!
Scott, Sean, Seth, Spencer, the entire Bearded Butcher's family and John and team from Breeo thank you for bringing this epic cook to us here in youtube land.
Unfortunately it’s not the first time it’s been done, South Americans have done it millions of times the last 500 years, just look up on you tube “ ASADO VACA ENTERA “ plus meat is only turned ONCE, and the final result here the meat was over cooked, you want the meat to be pink in the centre and no more than medium, just watch “ ASADO VACA ENTERA “ to see how it’s done 🍷
@@RicardoMunoz-me3qi Yup! Grew up in S. America. Lots of this going on there. If they would have made two platforms and bolted the whole animal in between, they wouldn’t have all the scary shifting and loosing chunks.
This whole video is giving me the happy peaceful feels. Where they are, that life and land, that hard work to get it and maintain it like that, is Paradise to me. I'm loving this video.
Epic, Nice Job to all. Something I spied near the end was a silver skin removal with a 6-7 inch knife, well done but unmentioned. I was sure there was inedible sinew that 25 hours would never touch. Probably 100 hours would never touch. It was neatly pulled off in a musical montage, I just hope other viewers already knew it!
Loved this because yall trying something different - so cool! Think your ‘shrinkage’ problem could be solved with a modification to the table (you may have already figured this out). The middle 3 cross pieces need to slide so they move with the meat as it cooks, so cut them down, weld rings on the ends and slide them onto the two main end pieces. You would of course have to cut those 4 angled end members to do this, then re-weld flush to the main end pieces. You could add a 4th sliding middle piece which would allow you to do a couple whole hogs at a time.
Sorry to say it’s not the first time it’s been done, Latinos in South America have done it Millions of times over the last 500 years, plus to do it properly you only turn the meat over ONCE, plus the meat was over cooked, it should at least be very pink, it shouldn’t be cooked beyond medium, a poor cow was killed and wasted due to lack of investigation, want to see the experts doing it, just look here in UA-cam under “ ASADO VACA ENTERA “ 🍷😎
Lolol…watching UA-cam in the middle of the night can lead to excessive weight gain!!!! Watching this made so hungry I had to go raid the ice box!!! Love this channel and love the Bearded Butchers. I love that your mantra started with faith and included family….right up my alley!!! Great work, guys!! Wish I could have tasted that beef!!!
We just did a Carolina Style Whole Hog this past weekend and it was a heck of an experience... So I'm gonna say ya'll multiplied that by A Hell Of A Lot! Sweet job guys and supporting cast.
Thanks for documenting and sharing. And especially not editing out the trials and tribulations of what was clearly a colossal cook. Great job everybody!👍
You have GOT TO BE KIDDING ME😳🐃🤯. Awesome boys. We had our annual pig/pork roast this memorial weekend. In memory of our Josh, 16th year. 92# whole hog this year. My oldest boy, his son and I. Pig went on 2 AM Saturday on Brick home made pit. Done at 10AM. plenty of time for guests at 1. Absolutely a wonderful time with my boys. To be remembered in eternity.
speechless, words can't explain or even express how amazed, shocked and impressed all at once, I didn't even have the slightest idea how they were going to pull this off but they did and turned out so perfect!
Extremely interesting. I have one observation or suggestion for your consideration. What if you sandwiched the carcass between a sandwich of stainless steel hardware cloth? you would still have to secure it to the apparatus, but you would not have nearly the concern of the carcass sliding off your wire fastening because of it cooking and pulling through your wire fastening. I am a big fan of your channel, as I used to work in locker plants and slaughter plants in my younger years. Brings back a lot of good memories. good luck.
Think that would be an excellent idea. Even some of that lightweight expanded diamond shaped aluminum screening tied to both sides would definitely hold it more secure.
Or sandwich between chicken wire mesh. Also, perhaps season it overnight or a day before while it's in the cooler. Lastly, spatchock it and frame it in an area where you can maintain clean food preparation. Avoid Standing on the preparation table with dirty boots/shoes. Otherwise great video.
That’s awesome. Can’t wait to see how they improve this design. 2 of those frames sandwiching that beef would probably save a lot of time and extra secure.
Honestly the process looked like it was the hardest step, however the result was just amazing and left me speechless. I mean personally the best part was the fact of having so much experience with processing carcasses, the guys from Bearded Butches were still able to identify every cut of meat after it had been cooked. And I mean don't even get me started on the fire pit from Breeo, that pit is a straight up beauty and honestly it has given me an idea of what to place into my future put here at home. Thank you guys for yet a again another amazing video.
You guys are awesome and I'm so thankful you're only about a 35 minute drive away! Have had nothing but great products from meats to spices. Favorite was some A5 Waygu that absolutely blew my mind.
Sorry to say it’s not the first time it’s been done, Latinos in South America have done it Millions of times over the last 500 years, plus to do it properly you only turn the meat over ONCE, plus the meat was over cooked, it should at least be very pink, it shouldn’t be cooked beyond medium, a poor cow was killed and wasted due to lack of investigation, want to see the experts doing it, just look here in UA-cam under “ ASADO VACA ENTERA “ 🍷😎
Holy Cow!! That was insane! EPIC cook on an entire cow. I would like to see a bison, done this way, and you should charge admission or maybe a chance to win the opportunity to witness and taste this epic event!!
Sorry to say it’s not the first time it’s been done, Latinos in South America have done it Millions of times over the last 500 years, plus to do it properly you only turn the meat over ONCE, plus the meat was over cooked, it should at least be very pink, it shouldn’t be cooked beyond medium, a poor cow was killed and wasted due to lack of investigation, want to see the experts doing it, just look here in UA-cam under “ ASADO VACA ENTERA “ 🍷😎
Man, that looked so mouth-watering! I wanted to see the end of when everything was prepped and ready to go! On the platter, the party with everyone enjoying the whole cow!😅😅😅
Nice. This is incredible and I’ve never done this, but I think chicken wire would be a good extra safety precaution to prevent worrying about slippage and pieces falling
Here's what you need to do next: A buffalo. Get with Desiel Creek, get him to bring out big bertha for lifting it, and have him build a 2-piece clamping spit on location capable of holding the animal over that fire pit so it can't shift around! That would be AWESOME!
Just wanted to comment, not on this particular video, but one a bit ago, bought a whole packer brisket for the smoker for Memorial Day, and have the same knives you do. That’s where the similarities end! Trimming the brisket, which you did in under 5 minutes, took me over an hour, thanks to your tutorial, it came out looking much better than in years past. But as always, a professional makes it look so very easy, when in fact, it’s not! I bet I can still whupp you finishing concrete, or laying up stone or brick, LOL. 😉👍😁
Wow! Very cool! I've never seen this done and you guys did great. I see there are lots of suggestions in the comments on how to improve the design. I would recommend a sandwich desing that bolts two racks together with the protein in the middle. The bolts could be retightened as the cook progresses. Obviously, weight is an issue with a whole beef so I understand that the added weight of another rack would be a con. Regardless, I loved the inclusion of the dog and I enjoyed the video - look forward to seeing more content. Great stuff!
Sorry to say it’s not the first time it’s been done, Latinos in South America have done it Millions of times over the last 500 years, plus to do it properly you only turn the meat over ONCE, plus the meat was over cooked, it should at least be very pink, it shouldn’t be cooked beyond medium, a poor cow was killed and wasted due to lack of investigation, want to see the experts doing it, just look here in UA-cam under “ ASADO VACA ENTERA “ 🍷😎
That was awesome and thanks for sharing this "first". I've grilled all my life, I'm 68 and have never done or seen anything like this!! Great job collaborating with an amazing pit. Thanks again and I appreciate y'all!👍👏
I've been waiting for this epic video!!! I felt bad when you guys were carrying the beef, and Spencer had to carry his camera and walk backwards 🤣!!! Loved it guys!!!
Love the Bearded Butchers and their spices! My daughter & Son-in-law have a smokeless pit and we used it this winter it was wonderful. We plan to get one for our RV.
WOW, This was amazing to watch, I was afraid of it all falling all I could think of is chicken wire to secure it in place. My mouth is watering you all are amazing people to watch you must do something like this again this video is so cool to see.
Great video bet it tastes great. We have never done beef but have done a few pigs roughly that way, didn't have such a nice pit but we got it done. My suggestion for the next roast is two big pigs on that frame. We use concrete wire to sandwich our pigs it gives you something to tie to on each side and supports the meat pretty good. Always love your videos they have taught me a lot about how to butcher my own meat. Looking forward to the next one. Good day and God Bless
Sorry to say it’s not the first time it’s been done, Latinos in South America have done it Millions of times over the last 500 years, plus to do it properly you only turn the meat over ONCE, plus the meat was over cooked, it should at least be very pink, it shouldn’t be cooked beyond medium, a poor cow was killed and wasted due to lack of investigation, want to see the experts doing it, just look here in UA-cam under “ ASADO VACA ENTERA “ 🍷😎
I liked the toss to the dog just felt like this is the American way just decent folks having fun with their friends and dogs in the greatest country ever!
Another great video from BB's. I'm curious, how much edible meat do you think you were left with after processing compared to the original hanging weight?
Could you imagine just being a random customer there and not knowing what’s going on and just see a group of bearded men carrying a random ass whole beef through the parking lot 😂😂😂
guys, a second rack, and secured with metal clamps.....on top of the carcass to hold it when it shrinks, super helpful....amazing project....I'm a Meat Specialist got my degree in TX, living in Costa Rica and having fun with all your videos...good job...Great Job....
That's one large order ! If there is a next time, I would modify the two hubs, extend them outward another 6 inches, that allow the rack to rotate on the uprights which will allow for the addition of adjustable balancing weights which will help even the weight distribution so that during the cook its not heavy on one side as you turn the beef. That being done, you could install an electric motor set up or a manual crank set up to turn the spit slowly and controlled during the entire cook. Doing this will allow the whole cow to baste itself in all of those juices allowing the hot fat to migrate over the entire cow. It does in fact make the final outcome more tender and more juicy and more evenly cooked. But, what a monster of a "roast beef" on the barbee. No Kingsford briquettes or lump ? LOL !
I am sure the Italians cook this way when they have family reunions. You guys are the first that I know in the West,it certainly does look tasty,thanks for sharing guys! Jesus bless you all!
Retiring soon from the mechanical world and can’t wait to become a butcher. This channel has been so great, information, wise, and entertaining as well. Thank yall very much.
When I was a kid growing up in upstate New York, my father was caretaker of a 52 acre island resort that used to be owned by General Electric but then given to the YMCA. We roasted a whole cow over a pit, they dug a hole with a bucket tractor, put in some hardwood logs and placed the cow on an A frame spit. I was young and playing so I did not see how they fastened it to the spit. But yours was really cool to watch and my mouth was watering watching you cut up that delicious beef.
If i was buying a whole cow i would want keep the skin and tan it and make a rug or some typeof tapestry! Nothing goes to waste, good job yall This is badass!
I remember, as a kid in the mid 60s, the small town of Jeffrey City, Wyoming, which is now basically a ghost town, would bar-be-que a whole beef, every year for our Independence Day Celebration. One of the local ranchers would donate a beef, and it would be roasted over a large open pit fire for many hours. One of our local residents, Mr.Archuleta would have made his fantastic sauce, which he would liberally mop onto the cow at intervals for all of those long hours it took to professionally roast those magnificent beasts.The beef wasn't spread open as you have done, but the result was definitely mouth watering and tastier than any meat has a right to. Thousands of people got a piece of exceptional meat each time they did this! This is an interesting experiment and it appears to have been a rousing success. It may be the first time abeef has been cooked this way in a spread open position, but it's definitely not the first time it's been done as far as roasting a huge beef over an open fire. I know of at least 10 times it was done back in the 60s! Kudos, men! Also, not far from Jeffrey City, on the Graham ranch's centennial, hundreds of people gathered on their historic ranch and ate in the same manner a beef roasted and basted over a large open fire. As a long-time friend of the family and a reporter for the local paper, I covered the story and my family and hundreds of other people, and I ate very well that historic day!
Really cool guys!! But it has been done in Northern NM!! Actually 2 ways most common in this area is under ground. Whole cow, lamb, pig cooked under ground. The spit style was done over over a 6’ diameter pit I’m not sure if I have pictures but I will check and send them if I find some. The traditional way out here in the south west and more specifically to Northern NM is whole beef under ground in a pit with rock and coals for about 24hrs. I actually did this for a school project years ago. I showed the process from live cow to BBQ cooked under ground. I look back now and there is no way this would be allowed now a days. We use 270 win. And I had to do it off school property but my dad took the rifle home after while we drove the carcass into the shop class where we gutted and skinned the heifer. Had a whole school bbq. Granted I come from a small town but I was able to do it. I hadn’t thought of that for years till I saw your vid. Awesome job. I have actually thought about cooking a whole elk under ground but never done it. That would make a cool video if you did that.
![Wagyu Beef and Kobe Beef [What's the Difference?] The Bearded Butchers Answer and Grill!](http://i.ytimg.com/vi/6oJLOd6Fipo/mqdefault.jpg)
Awww man, it's days and nights you spend like this with great family and friends that imprint lasting memories. This reminds me soooo much of my daddy when I was little girl,that now at 51 I still cherish. I lost my hero in 2020 after fighting his battle with covid, but it's videos like this that gives me the best feelings of country life.., as a country little girl, growing up on a farm.Not only did I learn so much growing up on the farm, I have the best memories now that come from back then.Even down to the aroma that filled the air from meat being cooked before the break of dawn that went well into the evenings.Thank you for this awesome video and I hope you guys know you truly are appreciated. Thank you from this NC country girl❤❤
Thank you so much Michelle, we greatly appreciate your support and kind words. Have a great day!
Sorry about your pa..its good to have great memories....I have dreams where I'm with my grandpap that are so real its like he's still with me sometimes.
AWWW how sweet❤❤❤
Made my mouth water! Miss that life!!
I travelled to Argentina where they have massive BBQ events where they'll cook and BBQ thousands of pounds of beef and meat just like this over a period of a few days. The contraptions and engineering are out of this world. This brings back so many fun memories.
That's my dream to go there! So cool! Medieval vibes
That would be a time to travel there.
Few years back I got really curious about how to cook a whole cow and searched on UA-cam. But I couldn't find any! Now I know why. It takes an army of bearded men to do it! Thanks for doing this guys!
ua-cam.com/video/EfYjETMZcXg/v-deo.html
ua-cam.com/users/shorts5uGObnmw-ew?feature=share3 whole cow with head in it😂
I dont get it. So if its smokeless is it not smoking the meat and just a heat convection and why smokeless
@@Red-ju4mi that's why its smokeless because the smoke isn't incorporated in the cooking part, and also we don't want smoke our eye's when checking the meat, do we
bullcrap, you just searched in the wrong language. search for "peceni vo" "ispekli smo vola" or something similar anf you would see that some cultures have done it for thousands of years, yes thousands
Beyond impressive! The wife recommends using a handheld fertilizer spreader for the seasonings and a pump sprayer for the basting!
I love how well behaved and relaxed your dog is, just chilling in the chair the whole time lol he’s just thinking “when is that cow going to be done?!?”
This channel has quickly become essential. The content is hypnotic, the family is addictive and the music is catchy! Videos like this raise the bar for the future! Long live the bearded butchers!
Thank you!
@@TheBeardedButchers No... THANK YOU! The joy your videos bring me is so great that I just don't see how I could ever repay you. Your family values are examples to follow. God bless you all!
Sorry to say it’s not the first time it’s been done, Latinos in South America have done it Millions of times over the last 500 years, plus to do it properly you only turn the meat over ONCE, plus the meat was over cooked, it should at least be very pink, it shouldn’t be cooked beyond medium, a poor cow was killed and wasted due to lack of investigation, want to see the experts doing it, just look here in UA-cam under “ ASADO VACA ENTERA “ 🍷😎
@@TheBeardedButchers How does his smokeles fire pit work. I've seen some stealth camping videos and seen how they build a smokeless fire. Your partners for this video aren't doing that.
@@TheBeardedButchers I guess you've not been to the south pacific (Samoa to be exact) we've been roasting whole beast on the spit for decades. 😊
This was so impressive. We’ve done pit fired pigs that were 120 lbs, but never a whole cow. That’s really the next level. I love the collaboration between the two companies to make this happen. I would have loved to have been there helping out. This type of cooking a whole carcass is very rare. Great work guys!
It was a sick collaboration that's for sure, happy we could do it! Thank you!
Yes you have to really have a crowd of people to need a whole beef. Several hundred at least. I have been involved in many pig roasts and they are usually good for up to about 100 depending on the size of the pig.
ua-cam.com/video/EfYjETMZcXg/v-deo.html
Bullshit, you probably live in the usa
Actually it isnt. I know multiple people that have a decade ago and were featured in the wall street journal.
There is something so primal and badass about cooking a whole carcass over an open flame like that. The end result looked mouthwateringly delicious and ya'll made it an awesome video to watch.
Sorry to say it’s not the first time it’s been done, Latinos in South America have done it Millions of times over the last 500 years, plus to do it properly you only turn the meat over ONCE, plus the meat was over cooked, it should at least be very pink, it shouldn’t be cooked beyond medium, a poor cow was killed and wasted due to lack of investigation, want to see the experts doing it, just look here in UA-cam under “ ASADO VACA ENTERA “ 🍷😎
Primal is funny because there is no way a cave man wood be able to cook like this, forklifts not being invented yet
@@edwardkuenzi5751 Primal is the perfect word considering that earlier members of the Homo species were probably cooking whole carcasses like this using just sticks and stones for over a million years before Homo sapiens evolved. Modern humans roast whole cow carcasses without forklifts all over the planet.
Yeah, and/but I don't get the "smokeless" claim?
I love the Bearded Butchers for being able to take my mind away from the madness for a while. I hope someday we can get samples of all their awesome grilled products at real time through the internet screen. Special paid subscription required, of course. That would be heaven.
What an Epic Event! This from real Butchers & BBQ Breo Pros! We're so proud for you bringing this to us home town backyard BBQ guys!
From the music to the content to the subject matter...this is how you produce 45 mins of pure entertainment.
Can we just acknowledge how good Spencer's montages have gotten
:)
Way too many people sleep on how important great editing is!!! Good Stuff Spence!!!
Spencer, will you be at the Sizzling Saturday?
True that bro
@@Spencsaurus QQQ
!.
I love seeing these guys all working together...friends, fellowship, a brotherhood,camaraderie...enjoying a very special event where the memories will last a lifetime. My dad and grandfather dad were old school butchers. He arrived in America with only his cutlery roll. They've been on my mind as i watched this video and they would have loved to see this!
As a forklift operator I'd consider it an honor to be trusted with that cow
It’s great to see men at work!
Scott, Sean, Seth, Spencer, the entire Bearded Butcher's family and John and team from Breeo thank you for bringing this epic cook to us here in youtube land.
Unfortunately it’s not the first time it’s been done, South Americans have done it millions of times the last 500 years, just look up on you tube “ ASADO VACA ENTERA “ plus meat is only turned ONCE, and the final result here the meat was over cooked, you want the meat to be pink in the centre and no more than medium, just watch “ ASADO VACA ENTERA “ to see how it’s done 🍷
@@RicardoMunoz-me3qi Yup! Grew up in S. America. Lots of this going on there. If they would have made two platforms and bolted the whole animal in between, they wouldn’t have all the scary shifting and loosing chunks.
@@RicardoMunoz-me3qi really clean what the fuck
Looking for Casey john
Chris Casey real me
The most impressive part is they cooked an entire cow without drinking one beer!
I guess you only drink beer at a pig roast, goat roast haha
That's what you think pretty sure the were wasted when they almost dropped it. Lol
@@josephrasberry3850i have a goat :(.
AWESOME! I was trying to see what beer was best for an event like this. I saw some coozies. No blue and white beer cans?
Impossible. 😆
This whole video is giving me the happy peaceful feels. Where they are, that life and land, that hard work to get it and maintain it like that, is Paradise to me. I'm loving this video.
We enjoyed every aspect of this cook, thanks for watching!
Epic, Nice Job to all. Something I spied near the end was a silver skin removal with a 6-7 inch knife, well done but unmentioned. I was sure there was inedible sinew that 25 hours would never touch. Probably 100 hours would never touch. It was neatly pulled off in a musical montage, I just hope other viewers already knew it!
Thats what u call team work.
God speed boys
I hope one day Bearded butchers and wilderness cooking make a video together, the collaboration will be epic
Loved this because yall trying something different - so cool! Think your ‘shrinkage’ problem could be solved with a modification to the table (you may have already figured this out). The middle 3 cross pieces need to slide so they move with the meat as it cooks, so cut them down, weld rings on the ends and slide them onto the two main end pieces. You would of course have to cut those 4 angled end members to do this, then re-weld flush to the main end pieces. You could add a 4th sliding middle piece which would allow you to do a couple whole hogs at a time.
Sorry to say it’s not the first time it’s been done, Latinos in South America have done it Millions of times over the last 500 years, plus to do it properly you only turn the meat over ONCE, plus the meat was over cooked, it should at least be very pink, it shouldn’t be cooked beyond medium, a poor cow was killed and wasted due to lack of investigation, want to see the experts doing it, just look here in UA-cam under “ ASADO VACA ENTERA “ 🍷😎
The boys had a fork lift but decided to walk the whole carcass around the entire building when all they had to do was walk it to the forks 💀
It added flavor...
For the best flavor - every time, walk your meat around a building.
@@ToilaCarissa as a hunter can confirm the further you carry your meat the better it tastes haha
@@Executed38 that's awesome! 😆
How else would a video be this long 😂
Thats called BRUTE FORCE
Southern Brazil has barbecued the whole cow and pig for decades, no matter what, the effort and outcome of you all are remarkable.
Wow, this is a heck of a job. The mapping of a cow is very unique and the cooking process was well done.
That was amazing, I would have bought tickets to be there in person for this! The smell and taste of this whole thing must have been epic!
And to top it all off big brother in the back raeken freshly cut hay I love that smell as well
Tickets!
Now that’s an idea whose time has come.
I believe you are supposed to sandwich the cow between 2 racks instead of wiring it to one
Yeah right. Imagine the extra design, fabrication, complexity, money, time... It looks like that worked _just_ fine.
Where has this channel been my whole life!!! This is pure yumminess overload 😂😍🤤
I love that the dog had a chair for his own the whole time
He deserves it lol!
Watching yalls channel taught me most that i know about mest cutting and got me on my path cutting meat. Been doing it off and on for 4 years now!
Hope that's going good for ya!
@@TheBeardedButchers I wish I got yo cut more but I'll take what I can get! I showed everyone this video today!
These are definitely the guys you want at your memorial Day BBQ. And let us remember what the fallen gave for all of us.
Lolol…watching UA-cam in the middle of the night can lead to excessive weight gain!!!! Watching this made so hungry I had to go raid the ice box!!! Love this channel and love the Bearded Butchers. I love that your mantra started with faith and included family….right up my alley!!! Great work, guys!! Wish I could have tasted that beef!!!
Glad to know i am not the only one.
whoa, michele! thank you. here ive thot for over 40 yrs that no one else in this country spoke icebox.
thank you.
This was honestly my favorite video you guys have ever done! Well done boys!!
Thank you Jeff!
We just did a Carolina Style Whole Hog this past weekend and it was a heck of an experience... So I'm gonna say ya'll multiplied that by A Hell Of A Lot! Sweet job guys and supporting cast.
Holy cow! Looks delicious!
Thanks for documenting and sharing. And especially not editing out the trials and tribulations of what was clearly a colossal cook. Great job everybody!👍
You have GOT TO BE KIDDING ME😳🐃🤯. Awesome boys. We had our annual pig/pork roast this memorial weekend. In memory of our Josh, 16th year. 92# whole hog this year. My oldest boy, his son and I. Pig went on 2 AM Saturday on Brick home made pit. Done at 10AM. plenty of time for guests at 1. Absolutely a wonderful time with my boys. To be remembered in eternity.
Sounds like a good time for sure!
If I was a neighbor….ohhhh man I’d be dying having to smell that all day lol looks amazing. God bless
speechless, words can't explain or even express how amazed, shocked and impressed all at once, I didn't even have the slightest idea how they were going to pull this off but they did and turned out so perfect!
Thank you so much!
Man!!!! What I'd do for some of that bark!!!! Strong work fellas
This is making history.
Holy cow.
Extremely interesting. I have one observation or suggestion for your consideration. What if you sandwiched the carcass between a sandwich of stainless steel hardware cloth? you would still have to secure it to the apparatus, but you would not have nearly the concern of the carcass sliding off your wire fastening because of it cooking and pulling through your wire fastening. I am a big fan of your channel, as I used to work in locker plants and slaughter plants in my younger years. Brings back a lot of good memories. good luck.
Think that would be an excellent idea. Even some of that lightweight expanded diamond shaped aluminum screening tied to both sides would definitely hold it more secure.
Or sandwich between chicken wire mesh. Also, perhaps season it overnight or a day before while it's in the cooler. Lastly, spatchock it and frame it in an area where you can maintain clean food preparation. Avoid Standing on the preparation table with dirty boots/shoes. Otherwise great video.
That’s awesome. Can’t wait to see how they improve this design. 2 of those frames sandwiching that beef would probably save a lot of time and extra secure.
That design does need work. Great concept but definitely needs some improvement.
YES!!!
Honestly the process looked like it was the hardest step, however the result was just amazing and left me speechless. I mean personally the best part was the fact of having so much experience with processing carcasses, the guys from Bearded Butches were still able to identify every cut of meat after it had been cooked. And I mean don't even get me started on the fire pit from Breeo, that pit is a straight up beauty and honestly it has given me an idea of what to place into my future put here at home. Thank you guys for yet a again another amazing video.
You guys are awesome and I'm so thankful you're only about a 35 minute drive away! Have had nothing but great products from meats to spices. Favorite was some A5 Waygu that absolutely blew my mind.
Sorry to say it’s not the first time it’s been done, Latinos in South America have done it Millions of times over the last 500 years, plus to do it properly you only turn the meat over ONCE, plus the meat was over cooked, it should at least be very pink, it shouldn’t be cooked beyond medium, a poor cow was killed and wasted due to lack of investigation, want to see the experts doing it, just look here in UA-cam under “ ASADO VACA ENTERA “ 🍷😎
Holy Cow!! That was insane! EPIC cook on an entire cow. I would like to see a bison, done this way, and you should charge admission or maybe a chance to win the opportunity to witness and taste this epic event!!
Sorry to say it’s not the first time it’s been done, Latinos in South America have done it Millions of times over the last 500 years, plus to do it properly you only turn the meat over ONCE, plus the meat was over cooked, it should at least be very pink, it shouldn’t be cooked beyond medium, a poor cow was killed and wasted due to lack of investigation, want to see the experts doing it, just look here in UA-cam under “ ASADO VACA ENTERA “ 🍷😎
Just sell plates of bbq the next day.
Man, that looked so mouth-watering! I wanted to see the end of when everything was prepped and ready to go! On the platter, the party with everyone enjoying the whole cow!😅😅😅
Me too!
Can we just acknowledge how good Spencer's montages have gotten. Can we just acknowledge how good Spencer's montages have gotten.
Good seeing brothers came together
Nice. This is incredible and I’ve never done this, but I think chicken wire would be a good extra safety precaution to prevent worrying about slippage and pieces falling
Really enjoyed this! Great collaboration!
Incredible video. I've seen more than a few places roast an entire primal cut, but I've never even heard of someone roasting a whole cow!
Here's what you need to do next: A buffalo. Get with Desiel Creek, get him to bring out big bertha for lifting it, and have him build a 2-piece clamping spit on location capable of holding the animal over that fire pit so it can't shift around! That would be AWESOME!
Great work. Stacking all the wood was impressive and the cow pallbearers sequence was hilarious 🙂👍 The result looked delicious 👌
It was sooo good in a lot of ways!!
This just makes me hungry lol 😂
This is better and more intense than any thriller movie
Wow! I think the Y series is now on the list for Father’s Day for my husband ❤
Just wanted to comment, not on this particular video, but one a bit ago, bought a whole packer brisket for the smoker for Memorial Day, and have the same knives you do. That’s where the similarities end! Trimming the brisket, which you did in under 5 minutes, took me over an hour, thanks to your tutorial, it came out looking much better than in years past. But as always, a professional makes it look so very easy, when in fact, it’s not! I bet I can still whupp you finishing concrete, or laying up stone or brick, LOL. 😉👍😁
Wow! Very cool! I've never seen this done and you guys did great. I see there are lots of suggestions in the comments on how to improve the design. I would recommend a sandwich desing that bolts two racks together with the protein in the middle. The bolts could be retightened as the cook progresses. Obviously, weight is an issue with a whole beef so I understand that the added weight of another rack would be a con. Regardless, I loved the inclusion of the dog and I enjoyed the video - look forward to seeing more content. Great stuff!
Great job, fellows. I am sure it tasted great.
Sorry to say it’s not the first time it’s been done, Latinos in South America have done it Millions of times over the last 500 years, plus to do it properly you only turn the meat over ONCE, plus the meat was over cooked, it should at least be very pink, it shouldn’t be cooked beyond medium, a poor cow was killed and wasted due to lack of investigation, want to see the experts doing it, just look here in UA-cam under “ ASADO VACA ENTERA “ 🍷😎
It makes me extremely happy that you guys teamed up.😊
That was awesome and thanks for sharing this "first". I've grilled all my life, I'm 68 and have never done or seen anything like this!! Great job collaborating with an amazing pit. Thanks again and I appreciate y'all!👍👏
We appreciate your support thank you!
I've been waiting for this epic video!!! I felt bad when you guys were carrying the beef, and Spencer had to carry his camera and walk backwards 🤣!!! Loved it guys!!!
Was a bit of a challenge 😂
Hello brothers this is awesome I love being back to a full video we get more of y’all that’s a joy❤
Holly cow!! What an awesome video! Lots of hard work but I bet it was worth it. Thank you!
Definitely worth it, thank you!
Love the Bearded Butchers and their spices!
My daughter & Son-in-law have a smokeless pit and we used it this winter it was wonderful. We plan to get one for our RV.
WOW, This was amazing to watch, I was afraid of it all falling all I could think of is chicken wire to secure it in place. My mouth is watering you all are amazing people to watch you must do something like this again this video is so cool to see.
Great video bet it tastes great. We have never done beef but have done a few pigs roughly that way, didn't have such a nice pit but we got it done. My suggestion for the next roast is two big pigs on that frame. We use concrete wire to sandwich our pigs it gives you something to tie to on each side and supports the meat pretty good. Always love your videos they have taught me a lot about how to butcher my own meat. Looking forward to the next one. Good day and God Bless
Good idea! Thank you Tracy, take care!
Sorry to say it’s not the first time it’s been done, Latinos in South America have done it Millions of times over the last 500 years, plus to do it properly you only turn the meat over ONCE, plus the meat was over cooked, it should at least be very pink, it shouldn’t be cooked beyond medium, a poor cow was killed and wasted due to lack of investigation, want to see the experts doing it, just look here in UA-cam under “ ASADO VACA ENTERA “ 🍷😎
This video is so good not only because of the god tier cooking, but also your production/music choices for yall's videos have gone up exponentially!
Great video and looks like a whole lot of fun. Would have been nice to see everybody's families join in for a massive feast at the end.Well done guys.
ua-cam.com/video/RTGcSqRaLT8/v-deo.html
I liked the toss to the dog just felt like this is the American way just decent folks having fun with their friends and dogs in the greatest country ever!
You guys are the best! You are the GOATS!!!!
❤ this is outstanding, I'm sure everyone in your family and business reaped the rewards of your hard work with this process. 🎉
Another great video from BB's. I'm curious, how much edible meat do you think you were left with after processing compared to the original hanging weight?
My guess 300 pounds maybe a little more
Could you imagine just being a random customer there and not knowing what’s going on and just see a group of bearded men carrying a random ass whole beef through the parking lot 😂😂😂
lol 😂
😂
"We are men, we're manly men"
guys, a second rack, and secured with metal clamps.....on top of the carcass to hold it when it shrinks, super helpful....amazing project....I'm a Meat Specialist got my degree in TX, living in Costa Rica and having fun with all your videos...good job...Great Job....
Real man real cooking yummy
That's one large order ! If there is a next time, I would modify the two hubs, extend them outward another 6 inches, that allow the rack to rotate on the uprights which will allow for the addition of adjustable balancing weights which will help even the weight distribution so that during the cook its not heavy on one side as you turn the beef. That being done, you could install an electric motor set up or a manual crank set up to turn the spit slowly and controlled during the entire cook. Doing this will allow the whole cow to baste itself in all of those juices allowing the hot fat to migrate over the entire cow. It does in fact make the final outcome more tender and more juicy and more evenly cooked. But, what a monster of a "roast beef" on the barbee. No Kingsford briquettes or lump ? LOL !
Just plain awesomeness!!! Great team up with that fire pit! Delicious! 🇺🇸🦅🇺🇸
I am sure the Italians cook this way when they have family reunions. You guys are the first that I know in the West,it certainly does look tasty,thanks for sharing guys! Jesus bless you all!
We're happy we could share with you, take care!!
I bet the taste was fantastic!
Very entertaining, and beautiful video! I was surprised that the smaller fire pit was deck safe! ...Christmas gift noted!
What did you do with hundreds of pounds of meat? Huge family gathering? You need a lot of people to eat all that.
I was hoping to see the feast and also I was hoping to see a more detailed breakdown of the final product.
Yeah. What a disappointing ending. No feast!? They didn't even show how much meat it was when it was all butchered. What the fuck?
You guys are awesome, great video, nice outdoor cooking style. Enjoyed it from the beginning till the end.
Retiring soon from the mechanical world and can’t wait to become a butcher. This channel has been so great, information, wise, and entertaining as well. Thank yall very much.
Go big or go home is what screams from this operation Congrats!
When I was a kid growing up in upstate New York, my father was caretaker of a 52 acre island resort that used to be owned by General Electric but then given to the YMCA. We roasted a whole cow over a pit, they dug a hole with a bucket tractor, put in some hardwood logs and placed the cow on an A frame spit. I was young and playing so I did not see how they fastened it to the spit. But yours was really cool to watch and my mouth was watering watching you cut up that delicious beef.
Synchronized season toss was savage 😂
Magnificent beareds 🧙♂️
Thanks!
Looks nice and crisp. Guys a job well done. Amen
If i was buying a whole cow i would want keep the skin and tan it and make a rug or some typeof tapestry! Nothing goes to waste, good job yall This is badass!
I remember, as a kid in the mid 60s, the small town of Jeffrey City, Wyoming, which is now basically a ghost town, would bar-be-que a whole beef, every year for our Independence Day Celebration.
One of the local ranchers would donate a beef, and it would be roasted over a large open pit fire for many hours. One of our local residents, Mr.Archuleta would have made his fantastic sauce, which he would liberally mop onto the cow at intervals for all of those long hours it took to professionally roast those magnificent beasts.The beef wasn't spread open as you have done, but the result was definitely mouth watering and tastier than any meat has a right to. Thousands of people got a piece of exceptional meat each time they did this!
This is an interesting experiment and it appears to have been a rousing success.
It may be the first time abeef has been cooked this way in a spread open position, but it's definitely not the first time it's been done as far as roasting a huge beef over an open fire. I know of at least 10 times it was done back in the 60s!
Kudos, men!
Also, not far from Jeffrey City, on the Graham ranch's centennial, hundreds of people gathered on their historic ranch and ate in the same manner a beef roasted and basted over a large open fire. As a long-time friend of the family and a reporter for the local paper, I covered the story and my family and hundreds of other people, and I ate very well that historic day!
That is neat, thanks for sharing with us!
Really cool guys!! But it has been done in Northern NM!! Actually 2 ways most common in this area is under ground. Whole cow, lamb, pig cooked under ground. The spit style was done over over a 6’ diameter pit I’m not sure if I have pictures but I will check and send them if I find some. The traditional way out here in the south west and more specifically to Northern NM is whole beef under ground in a pit with rock and coals for about 24hrs. I actually did this for a school project years ago. I showed the process from live cow to BBQ cooked under ground. I look back now and there is no way this would be allowed now a days. We use 270 win. And I had to do it off school property but my dad took the rifle home after while we drove the carcass into the shop class where we gutted and skinned the heifer. Had a whole school bbq. Granted I come from a small town but I was able to do it. I hadn’t thought of that for years till I saw your vid. Awesome job. I have actually thought about cooking a whole elk under ground but never done it. That would make a cool video if you did that.
NO other words - other then AWWWWESOME!!! Thanks team !!
You bring the whole in wholesome good people these guys
Meat's back on the menu, boys!
Sure is!
After cooking, you fed the first bite to the dog before you. I like it so much. you are number one
Just stumbled across this channel, wow, amazing stuff
Welcome aboard!
Best video of the year ! So far