Could This Be The Most Expensive Barbecue In The World? - The Meat Show
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- Опубліковано 29 чер 2024
- This week on The Meat Show, host and professional carnivore Nick Solares visits New York City barbecue favorite Hill Country, to sample a meaty hybrid that’s right up his taste buds’ alley. Chef Charles Grund Jr. combines fancy steakhouse-quality beef, dry aging preparations, and barbecue techniques to create what might be the most expensive barbecue in America at $47 a pound. Is it worth it? Watch the video above to find out.
For more episodes of The Meat Show, click here: • The Meat Show
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Most expensive BBQ? Perhaps. Most baritone speaking voice by a BBQ pit master? Definitely.
expensive and pretentious?
Nick Solares is on the case!
this made me smirk and quickly push air out of my nostrils.
This made me do the happy happy smile coughing
these comments above make think if they're uncultured or hippies, or worse both
lol
dude, your name is Magnus McCloud are you describing yourself lol
jks man, Nick's terrible lol
I visited NYC a month ago or two and actually met Nick Solares at Hill Country and he recommended me the dry aged beef ribs. I followed his recommendation and never looked back! Was so soo good!
From looking at the meat, I would say that it was smoked, but I'm not sure I'd call it barbecue. Barbecue is about long cooking at low heat, but that steak looked medium-rare, which means it couldn't have spent all that much time in that smoker.
That meat looks INCREDIBLE!!!
thats what yo mama said
@@lepe mom jokes are dead ,like yo mama
awesome video, great host with amazing knowledge!
I actually like Nick as a host, so suck on it.
Me too, he does a great job as a host and clearly has a very serious passion for meat. The hate on this guy is uncalled for. I actually think its a small but vocal minority who doesn't like him though because the series is obviously successful.
Nick, you shouldn't get your friends to post on your videos
Same. Bunch of insecure ppl in the comments. You Americans are so sensitive.
I don't mind him. I don't get why so many people seem to hate him. We can't all be as naturally likable as Lucas Peterson.
I actually like their hosts exept for that girl that's trying hard to like sushi.
That's not BBQ, that's throwing some expensive meats in an oven with some wood chips. There's no smoke ring, and the meat was medium rare.
absofuckinglutely
yup, this is wack
Agreed--not barbecue. Most of that fat would've rendered, too. As an Austin native, that NY joint is a sham and should be ashamed to call itself "Hill Country Barbecue."
Austin Texas baby, county line in westlake ohhhh yeahhhhh
My nikka festor with the truth facts
Whoa! This might be the first time this guy has gone an entire sentence without saying "maillard reaction".
It was smoked, so no maillard reaction occured. So there's your reason big brain
Great Video!!
You see, the whole point of Central Texas BBQ is you take an unwanted cut of beef, the brisket and through the alchemy of rub, smoke and time transform it into an existential experience. I am a Central Texan who has been grilling, smoking and BBQ-ing since the 1960s and in the end, that is all that there is to that. You can read a book or the internet to learn what cut of meat, what rub and how long to smoke the meat. But the art comes in where the pit master uses his senses to determine when to flip, when to slow down, when to wrap and when to serve the most perfect meat that there is to be found. Dry aging? Kobe? Prime rib or sirloin? Humorous variations. But BBQ, fajitas and other "poor folks" dishes have been stolen and unfortunately usurped by people who proclaim how they discovered how to "best" prepare these dishes. Selling dry aged beef to affluent hipsters who have never tasted a slow smoked brisket, no sauce required for an exorbitant price does not represent the best of BBQ. Try visiting Lockhart, Texas and get the $7.99 plate with two sides. The former may be nice but the later is a true life changing experience.
Amazing. I should try to dry age sometime.
1:51 signature rub? Salt, pepper, parika
right! lol
And now we wait for this video to get millions of views, just like the other expensive meat videos from Eater and Nick Solares
btw guys an anthracite is a hard, compact variety of coal that has a submetallic luster. It has the highest carbon content, the fewest impurities, and the highest calorific content of all types of coal except for graphite.
My local butcher does dry aging. I recently took a 3.5 pound tomahawk chop and reverse seared it with oak. It's absolutely delicious. Smoking it and searing it was the best decision. Beef geeks need to try this.
John Doro Could you perhaps give a step by step of your process if it isn't a bother, spare no details!
love the show , always ! concern about your health though.
That looks amazing.
These videos make me so hungry.
This isn't BBQ, this is meat flavoured with wood smoke.
Let the man talk ffs Nick
it's his meat and restaurant
I'm glad I'm not the only one that notices that. He does it in almost all of his videos.
TenzoG but this is a video talking about the meat, and the chef knows way more about food then nick
He's a narcissist, if he'd let him speak it would deduct from HIS airtime.
I love how articulate this host is
That guy has the manliest voice I've ever heard.
After Darth Vader.
Expensive? Good tasting? Yes. Barbecue? Hell no. Jesus. New Yorkers. I don't trust any barbecue made in a "smoker" like that. It s an abomination to call that barbecue.
why so much hate on the host? i think he is ok... it's not a necessity, that all people must be adorable and super sweet. He is good at the presentation and seems like he knows what he's talking about
Looks incredible. Very keen to try dry aged steak, but I haven't heard of any in South Africa.
You can get it but you'd have to go to Cape Town or Johannesburg or some other major city. They both have high end steakhouses with dry aged beef. It's not cheap at all but if you really like good meat then it's worth the price.
Looks like a pan seared medium rare stake.
Damn this video made me really hungry.
i am salivating
Typical for a place in NYC to steal the label of "Hill Country", then use the label to create something that they don't actually do in Hill country. Just a thought.
It's a brilliant idea that I'm kind of shocked hasn't been tried before...
AMAZING
We need a nick and meat hook collab
Charles Grund jr. should say "Nick I am your father". This would be F brilliant with his amazing voice.
I wish I could have a piece of that steak right now..
That looks phenomenal! 47$ a pound, holy sh*t! Was it worth it?
I am starving !!
when you dry age do you do it a certain way or like just leave in a fridge to slowly mold
Go over to T-Roy Cooks. He's got a video on how to dry age your own beef. Much cheaper than you would think.
i have not watched the video, but lemme guess, its funky
nick looks like a cia interrogator in this one with those black latex gloves lol
I kind of thinking that nick will open his own steakhouse. Or meat oriented reataurant like bbq or sthg
Nice shirt:)
Save it for later! 😊
His face at 2:30 I was waiting for him to say funk. I'm glad he didn't.
I want to compare it to places like Franklin`s BBQ in Texas.
I just wana hear that chef read for audio books, damn that guy has base and resonance
I've never seen this on the menu. Is it something you have to request for?
Gotta say "funkiness" at least once in every video
Chef/owners, outstanding beef, I'll take dry age over wet age every time even if it does cost more because the concentrated beef flavor is worth the cost, the taste between the 2 is not even close as dry age is so much better.
What that’s funky flavour i need to try
I haven't watched the video yet but I bet the word funk will be used multiple times
Damn! I want this Dude's job so bad!
Funk funky funkyness Funk funky funkyness Funk funky funkyness Funk funky funkyness
Creekstone says on their website they are grain fed? I thought we wanted grass fed.
it's certainly very tasty food
You probably have one of the best job in the world
That chef has the manliest of manly voices
Excludos Not a Texan... Stolen BBQ valor!
Eaters, how long were the steaks smoked for and at what temperature??
guys he should go tokyo for kobe beef
wonder what internal temp those steaks went to
oddly enough i can go to a number of real bbq joints down the block (or within a couple miles) and get like 3 meats and 3 sides cooked proper in a couple southern styles for like $25... and i live in the northeast...
I would understand if it were a tough cut of beef, like short ribs or brisket that you wanted to double tenderize, but barbecue for a tender cut like a standing rib roast doesn't really make sense, just not enough collagen. I mean, you can give it a dry rub and smoke it for flavor, but that's hardly BBQ in the American South sense of the term.
Have you eaten anything that doesn't have funk
Texas collectively rolls its eyes...
dat gud funk 😌👌
Have to love a video talking about meat $47.00 Per pound. And the cook wipes/picks his nose while preparing it. @1:25
Is it bad I recognize this guy from Impractical Jokers? Haha
I don't know about his bbq, but if he's not singing bass in a barber shop quartet then he's missed his calling
I hear he likes his water dry-aged too. True story.
Also the chef sounds like james earl jones
Imagine Nick becomes a cannibal
Dry age human bbq
in the world ? ? Have you been too Australia ? Sweden ? Dubai ? ?
So what was the price and was it worth it?
Don't think they really smoked it all that long. Pretty limited smoke ring on that
the guest is more serious than dry aging wew
imagine eating a whole wagyu cow, holy cow!
Just seems anathema to use such expensive cuts on a bbq. Interesting experiment all the same.
150$ a steak? Am I the only one who can't afford one?
mmmm that guy's voice thooo....
whats the difference between a steak and a bbq?
Why are people hating on the host?
Is it the most expensive?? How much was it actually?
About $47 a pound! Thanks for watching!
+Eater was is it actually cooked?
+Eater is it still raw?
+Ex bear did you watch the video? they smoked it.
anyone got try fillet beef most expensive part of cow but how much is it if it dry age
Why the hell is there so much good food in NYC? I swear there's better food there than in LA
hurm.. what if wagyu beef is dry age? will it be super expensive or depreciate the beef price.
47 a pound isn't that bad for bbq. I pay at least 20 a pound for brisket, the cheap cuts in the south. Looks really good and the price is not out of range by any means. Looks like good bbq.
You got to be careful “worth it” is trademarked haha
Ever fried prosciutto ham like bacon? It's delicious, so why are people so freaked out if it happened with a peace of steak?
so how much was it?
Great idea, too expensive
The chef has a Barry White kind of voice.
That wasn't barbecue, that was a reverse sear without the sear. I mean, it doesn't look terrible, but it wasn't barbecue.
how long did that get smoked?
200$ for a stake? at least they could've served it on a proper plate
Only in NY can they get away with this, dry aged beef, the BBQ it.
I bet Nick never gets invited to parties
NY fucking up southern food again.
how much does it cost it says most expensive but no one have talked about the cost ???
in on 46 seconds after upload
What a waste of money, brisket in Texas is cheap and actually bbq, not some slow cooked steak
You're comparing apples to oranges.
Ruben Sanchez theres dozens of types of bbq and sadly what we call grilling the rest of america calls bbq. bbq, smoking, grilling, to everyone outside of texas its just bbq
"Barbecue or barbeque (informally BBQ or barby) is both a cooking method and an apparatus/machine. Barbecuing is done slowly over low, indirect heat and the food is flavored by the smoking process, while grilling, a related process, is generally done quickly over moderate-to-high direct heat that produces little smoke." -Wiki
Also, it originated in the Caribbean.