Hi I’m a Canadian from south of Quebec City and I love you Chanel very much and I would like to say that your accent sounds like Canadian with a French scent lol.
A Dutch and a German grilling a chuletón is epic. We get that cut here in Peru and I'll try it reverse-seared next time. Also, the melted cheese over the mushrooms is going in, too.
Two of my favorite UA-cam BBQ Mentors in one Video. I have met Oliver in person and I really hope to one day meet you as well. Thank you so much for what you teach us in every video. You both have a wonderful, down to earth style that relates to us who want to cook good food for our family and friends.
Two Meisters, 1 BBQ......... great video and beautiful cooperation! I told my wife that old cows taste the best........ just got hit with her (witch) broom ;-)
Awesome Bro, I do love the taste of Txuleton/Txogitxu that is so full of flavour. Great to see you cooking with Oliver Sievers. I really enjoined the show. Greetings Heino 👍🔥🔥🍺🍺
Waw this same thing that I wasn't expecting but chuleton y it a cut that we cook 👨🍳 ( BBQ ) in Mexico 🇲🇽 a lot God bless you and your family and friends
Ive never heard of old Steer being better tasting than a younger cow. No one will agree, salting after is better. The taste tests have been done, over and over again. Never has it been better at the end.
@@oliver-sievers Find dich eh Hammer! so ein freundliche Person und Persönlichkeit, seh ich dich heuer wieder an der spoga? War cool bei euch bei KJ!Deine unterschriebene Holzbox halt ich in eheren! Gruss Norbert
Found it around 14:04! For the curious, it's a Schindler knife, 440C steel: produto.mercadolivre.com.br/MLB-1121267631-908-faca-schindler-aco-440c-polido-cabo-madeira-nobre-_JM You're probably tasting legitimate southern brazilian barbecue, meat would come from retired cows most of the time - though we put a heavy layer of rock salt on it, then beat/shake off the salt before serving.
Hi Roel! I'm from Brazil, Rio Grande do Sul, where your knife comes from, so glad that you mentioned my state. I live in Rotterdam and as I'm sure you know, Rio Grande do Sul is THE place of churrasco in Brazil. I have a small masonry barbecue in my garden and have been using it quite often, since February, that weather has been helping. I had to adapt a lot in my way of doing barbecue here in the Netherlands, as compared to gaucho barbecue, since types of meat cuts and equipment are so different, but I have been enjoying the journey so far. Your videos help a lot. If there is any viewers' meet or colab one day, I would be happy to join haha. Cheers, thanks for all the content.
I wondered where did all the cheese go, PitmasterX! You totally didn't use a flat board to grill an easy to melt cheese and all of it dripped down to the bottom of the grill, did you?
The steak looks awesome, but I think I would switch the accompaniment. I'd take some fried potatoes, a slab of Amish bread, and perhaps a small garden salad. Save the sweets for dessert - homemade dark chocolate cheesecake, perhaps? Hot black coffee to wash it down.
I dunno, the meat parts of the program were okay - how can you fault that after all? But they lost me on the cheese mushroom salsa thingy. I'm all for cheese and mushrooms, I can even get behind the salsa and cheese part, but the three together, for me, just screwed the pooch no matter how much they tried to sell how delicious it was. One man's opinion, just sayin'...
Why anyone would put kumquat, lemon curd, pineapple and pomegranate anywhere near that beautiful cut of beef is fucking beyond me. It belongs nowhere near that cheesy mushroom thing either. Not your best work here Mr pitmaster x. Even the other guy looked fucking bemused, notice how he had none of that salsa on his first bite. Just weird!!
Hi I’m a Canadian from south of Quebec City and I love you Chanel very much and I would like to say that your accent sounds like Canadian with a French scent lol.
A Dutch and a German grilling a chuletón is epic. We get that cut here in Peru and I'll try it reverse-seared next time. Also, the melted cheese over the mushrooms is going in, too.
This was so awesome to have another Pitt Master on and new cuts of meat. Food, technique and Pitt Master friends. Nothing better. Thanks so much..Ken
Two of my favorite UA-cam BBQ Mentors in one Video. I have met Oliver in person and I really hope to one day meet you as well. Thank you so much for what you teach us in every video. You both have a wonderful, down to earth style that relates to us who want to cook good food for our family and friends.
I've seen retired dairy-beef used before, but you've convinced me to try and find some to try myself. Thanks!
Great job guys, making me hungry again!
Hope you have a part two to this, never got to the pork or *long* skirt steak!
Amazing guest!! Lots of great advice.
Two Meisters, 1 BBQ......... great video and beautiful cooperation! I told my wife that old cows taste the best........ just got hit with her (witch) broom ;-)
Awesome Bro, I do love the taste of Txuleton/Txogitxu that is so full of flavour. Great to see you cooking with Oliver Sievers. I really enjoined the show. Greetings Heino 👍🔥🔥🍺🍺
Very nice Team of Pitmaster. The dish is looking awesome - like it 👍👍👍
Just superb looking steak..salsa with cheese looks very interesting too
Awesome video! Love the guest today. Great looking steak.
Besides that amazing steak, I really like that cheese melted on the mushrooms & salsa combination, looks very tasty!
Waw this same thing that I wasn't expecting but chuleton y it a cut that we cook 👨🍳 ( BBQ ) in Mexico 🇲🇽 a lot
God bless you and your family and friends
Amazing!!!! I not sure we can get this meat in Canada though.
Ive never heard of old Steer being better tasting than a younger cow. No one will agree, salting after is better. The taste tests have been done, over and over again. Never has it been better at the end.
So much expertise in one place.
A good team!
I'm always learning.
Thanks...
ok, your knife is from brazil tell me where I can find one please, and thanks, great work!
I, for one, can absolutely NOT believe that you’re not competing in bbq cook offs
What a great video. Love this very much. Cheers, Roel.
what brand is your wood burner behind you id like to get one
Oh, my two favorite youtuber..👌👌👌
That steak was amazing i like how it was cook and seasoning after i enjoy that one the fruits
Great video, have more guests on the show it's fun to watch
brilliant really.. like to your video from Egypt
Where do you buy the meat, in Netherlands is not easy to find in supermarkets because only SUDACALAPEN and RIBLAPPEN :(
In de beschrijving staat meestal beefensteak.nl
Een groothandel zoals de HANOS heeft veel van wat hij in zijn videos gebruikt.
Great idea, Roel, to invite other pit masters with new/different ideas :-P
Gr Berend
Thanks for the video row Roel
Nice Guys!
Like both of your work...
Grüße aus dem Rheinland
Thumbs up... the Txogitxu is great.
Hm.. Was there a video about salting? I love reverse sear, so much easier. But I also salt 1-2 days before. What kind of a difference does that make?
Olli Olli! Super Gäste hast du immer!💪💪💪👏🍺
Diesmal war ich ja der Gast 😁
@@oliver-sievers Find dich eh Hammer! so ein freundliche Person und Persönlichkeit, seh ich dich heuer wieder an der spoga? War cool bei euch bei KJ!Deine unterschriebene Holzbox halt ich in eheren! Gruss Norbert
@@Eder418 klar, bin wieder auf der Spoga, sehen uns da 💪
Awesome buddy lol your videos make me happy
Where did you get your knife from?
You need to try Dry Brining. You may change your thoughts on the seasoning after. Great work! keep up the great content!
Dry brine is definitely the way to go.
Does your guest have a youtube channel or facebook page?
Just want to say Hi form Egypt 😂❤
I just ordered two 3lb Florentine steak's 3lb but they black Angus
Where can I purchase that Brazilian chef's exquisite tool?
How tall are you pitmaster X
Found it around 14:04! For the curious, it's a Schindler knife, 440C steel: produto.mercadolivre.com.br/MLB-1121267631-908-faca-schindler-aco-440c-polido-cabo-madeira-nobre-_JM
You're probably tasting legitimate southern brazilian barbecue, meat would come from retired cows most of the time - though we put a heavy layer of rock salt on it, then beat/shake off the salt before serving.
Damn...where to get that knife from? O_O
This is really fun collab, Great video also. Eetsmakelijk🍖🍖😂
Didn’t you feed kumquats to the skater Olympian like 3 videos ago? How did he first time show them to you today?
I think this episode was filmed before for then, he just decided to upload it later
Why don't you use the sizzle zone for searing off? That's by far the most beautiful thing on that Napoleon grill.
Nice video by the way. 🤤☺️
Ik had al een aantal video's gekeken en had al zon vermoeden dat je uit Nederland komt
Man, when you put that steak on the hot grill, fat first, I swear I could smell it! Then, I could taste it!
lovely stuff
Hi Roel! I'm from Brazil, Rio Grande do Sul, where your knife comes from, so glad that you mentioned my state. I live in Rotterdam and as I'm sure you know, Rio Grande do Sul is THE place of churrasco in Brazil. I have a small masonry barbecue in my garden and have been using it quite often, since February, that weather has been helping. I had to adapt a lot in my way of doing barbecue here in the Netherlands, as compared to gaucho barbecue, since types of meat cuts and equipment are so different, but I have been enjoying the journey so far. Your videos help a lot. If there is any viewers' meet or colab one day, I would be happy to join haha. Cheers, thanks for all the content.
Where's the link to the meat?
is that a scar under the left eye?
I wondered where did all the cheese go, PitmasterX! You totally didn't use a flat board to grill an easy to melt cheese and all of it dripped down to the bottom of the grill, did you?
Please please can you give more details on your awesome knife...🙏🏻 want it badly...need to give good hints to my wife for next gift.😉
we want to see you in BBQ competition
What happened to your Pro 665?
Looks amazing, ne? :D
Great Video! Liebe Grüße Thorben von TH BBQ
. . . would have liked to share these moments of taste explosions! . . .
What did my eyes just see MEAT awesome maculate
This video is older than the one with the Olympic athlete right ?
Where is Ad his baseballcap?
amaazing
Galicia Chuleton. That's the shit!
love that you bring in so many germans ay
Nobody :..
PitmasterX: I always smell my meat!!!
Hahaha😂😂😂
"I always smell my meat"..... hahaha
Nice video but I thought you was making all 3 meats.
not bad is a German compliment meaning well done (thanks swabians!)
Roel: "I always smell my meat"
Hi whats the name of the guys yt?
Ahhahaha whats the Name ? Pls
He is working for Don Carne, it's a German butchery with onlineshop... Just search for them on UA-cam, they have a channel
That steak 🥩 looks “potent” - assuming has a very strong beefy flavour. Have a good one, mate 🍻
The steak looks awesome, but I think I would switch the accompaniment. I'd take some fried potatoes, a slab of Amish bread, and perhaps a small garden salad. Save the sweets for dessert - homemade dark chocolate cheesecake, perhaps? Hot black coffee to wash it down.
Can you show me where the picanha comes from on the cow
It is the sirloin cap, top of the rump.
Kumquat is bitter inside and sweet on the skin.
I dunno, the meat parts of the program were okay - how can you fault that after all? But they lost me on the cheese mushroom salsa thingy. I'm all for cheese and mushrooms, I can even get behind the salsa and cheese part, but the three together, for me, just screwed the pooch no matter how much they tried to sell how delicious it was. One man's opinion, just sayin'...
What type of shrooms did he use? Anyone knows? 🍄
I do believe they are Shimeji a asian mushroom not entirely sure though
@@Lucifer11. Thanks! I'll try getting some, although I think I'll have a hard time in Mexico, specially in my town lol
Met verse groente en kruiden is top presentie top
i hate gas barbecue i am just 100% charcoal.
2nd comment. Love the channel
Share where I can buy Beto loco
eat ze cheese
🍽🍽🍽🍽👍🏻👍🏻👍🏻👍🏻💯💯💯💯
Geen potjes
Why anyone would put kumquat, lemon curd, pineapple and pomegranate anywhere near that beautiful cut of beef is fucking beyond me. It belongs nowhere near that cheesy mushroom thing either. Not your best work here Mr pitmaster x. Even the other guy looked fucking bemused, notice how he had none of that salsa on his first bite. Just weird!!
Meatiest meat
Don't touch raw meat and eat cooked meat it could get contaminated
You know what I mean
Kumquat
Oh my gosh! As a german, i have to say, this compatriot speak terrible english 😂
first :D
5 i am super early thats rare. happy thursday noobedits & Roel.
Food porn 12:47
This is really fun collab, Great video also. Eetsmakelijk🍖🍖😂
This is a really fun collab, Great video also. Eetsmakelijk🍖🍖😂