He is the first person that has ever mentioned "refiring" the meat after it has rested. Makes complete sense after all.

@peterbrown954

Жыл бұрын

I can’t believe nobody else mentions this. That way you end up with a well rested, hot piece of meat.

@Joanne8p

10 ай бұрын

It’s retired when it’s in ma belly

@ibrahimkayoueche3368

10 ай бұрын

“Refiring” A crucial step. This is how Hawksmoor have been doing it for years.

@cockney2624

10 ай бұрын

We always been doing that in restaurants, nothing new here lol

@DILLIGAF785643

19 күн бұрын

@@cockney2624I know! But home cooks always complain that they rest steak and it goes cold, that’s why they just eat it straight out the pan. Rest and then refire 💥

I've sat at his restaurant in the same position as the camera. It was amazing to watch him cook. There's actually 4 or 5 fires, and you can see each station in operation. One of the highlights of my restaurant experiences. Firedoor's cocktails are creative and amazing too.

@Gracebeliever077

2 жыл бұрын

Any idea on what sort of wood he is using?

@kikeena1

2 жыл бұрын

@@Gracebeliever077 He talks about his wood in his book. I don't have it with me at the moment.

@Gracebeliever077

2 жыл бұрын

@@kikeena1 Thanks. I intend to get his book.

An English Australian Braai Master... You're one of a kind, Sir. Well done!

Fantastic! Mr. Hastie seems like a terrific chef and wonderful person, I hope I can visit his restaurant someday!

My two favorite eposodes in the greatest cooking series ever produced, Chef's Table, were diametrically opposed in every sense, but the cooks themselves have a spiritual similatity of sorts; one is the amazing Korean Buddhist nun Jeong Kwan, and, of course, Hastie. But, also, there is a fascinating similarity between Hastie and Tomanetz inasmuch as the fact both of them work instinctively with fire, heat, and how the food reacts to the heat, without tools or artifices, making them fascinating to watch.

@pachangamarrana1

Жыл бұрын

Same here! My personal favorites have been lennox, grant achatz, jeong kwan and chris bianco

Absolutely brilliant mate!

Enjoyed watching it, a bit too drawn out. Also kinda funny how he goes into depth how you want your meat to go onto the heat and not flames and than at 10:14 throws it right onto flames of a log lol.

This guy is a mastermind....I love his style.

@APEXCARNIVORE

Жыл бұрын

Nope, he just stole his style from his true Master Victor Arguinzoniz.

Incredible chef, and by the looks of the way he handles that meat, an even better masseur

amazing masterclass!!!

Grill right on the wood coals….. good idea.. no space between to flare up. I like it!

I’m a recent sub you should make your comments available for your all your vids ! Your love of wood fired cooking shows !! That’s how people learn. ❤❤

So good. His restaurant is so original.

@APEXCARNIVORE

Жыл бұрын

Nah, Asador Etxebarri is the original, he used to work there.

@Alejandrolimones721

11 ай бұрын

His restaurant looks like a exported version of the really original one at spain

Superb waiting for next

You just can't beat the flavor that a braai gives

You are the meat master ....all u say its acurate and u preserve the meats flavour and texture .....u really know what u do ...Hope u get rich

Thank you!

I realize Hastie is not a merchandise boy like Jamie Oliver by any means, but if he produced some of the utensils he designed and uses, or absorbed from Bittor Arguinzoniz like his mesh pans, even the spray bottles, I believe they would sell really well. Today he is one of the great authorities in all things grilled, so it makes sense the tools he uses would be very desirable.

@Alejandrolimones721

11 ай бұрын

For some reason I thought his tecnique and style was based on bittor. So im not far away, right?

@cockney2624

10 ай бұрын

he copied those utensils from "Asador echevarry" go check that restaurant,

@cockney2624

10 ай бұрын

@@Alejandrolimones721 ya

@ronaldt2339

9 ай бұрын

@@Alejandrolimones721 He does learn from Bittor.

Awesome

I do alot of steaks on the weber kettle for a rib eye I dry brine with salt for 24 hours and slow cook indirect for 20mins then sear for 2-3 minutes perfect medium rare every time

Magic!!😋

Love this! And love the Argentine grills he’s using but never seen one with that kind of setup, crank on the front! Anyone know where to find those? Might be custom?

@achrafmzily6313

3 ай бұрын

You can check out Josper’s basque grill or Mibrasa’s Parilla Grill, you can also customize it t your local kitchen stainless steel manufacturer..

Loved your netflix episode. Love everything you did. I love cooking with charcoal! Do you sell your tools like the sifters? Also, is your meat chard black and why dont you like bar marks on your meat? So many questions.. really love your style!

@pabloschultz5192

3 жыл бұрын

Did find them? I’m looking for the sifters as well.

@allan6707

3 жыл бұрын

Grill/bar marks are mainly aesthetic. A well developed crust on the entire steak (instead of just on the marks) yields a superior result

@adamclarke2561

2 жыл бұрын

I think everyone would agree that having that 'grey' outside on the steak is horrible experience.... the only tasty bit of the crust is the grill marking itself... so why not get the whole steak like that.

@georgedale4360

2 жыл бұрын

RAMSEY HATES GRILLED LETTUCE

@williampatrick1237

2 жыл бұрын

@@pabloschultz5192 did you ever find those sifters?

Amazing Masterclass!

Thats a marvelous picanha right there!

@bbqbill8201

2 жыл бұрын

I agree!

God I would love to see Lennox team up with Francis Mallman

@JC-xc8rx

4 ай бұрын

Would be a mix of rare and burned meat

Learn what Barbecue means. He is a Master chef at Grilling.

Anyone know the ratio for a saltwater spritz amazing idea.

Anyone remeber Gordon Ramsey destroying the chef for his “grilled” Caesar salad. I’d love to see Lenox’ version!!

@TheLostinTheUnknown

Жыл бұрын

Not a fan of Ramsey but he was right about that one. Grilled leafy greens taste terrible, especially lettuce.

@aussieqbbq

9 ай бұрын

@@TheLostinTheUnknownthey are amazing

I would be sweating buckets in that kitchen

May I ask the name of the background music please?

what are "fruit embers" that youre putting under the mushrooms?

Where can i get your book Finding Fire: Cooking at its Most Elemental? Its sold out everywhere

@allan6707

3 жыл бұрын

I believe it’s getting updated and republished. Amazon says it’ll be available in January

Why blow on the meat ?

Was it just me or was the lighting bad in this video?

Where can I buy those mesh pans?

Somebody knows where to order those bbq grills?

And of course with all that meat you enjoy a cool bottle of San Pellegrino.

Anybody know the grill brand?

U can see by his tools he has huge influence by his 5 years in Etxebarri, Basque country

The music is putting me to sleep, but a great video none the less

What spray bottle do you use for the oil?

F#cking with money. F#cking with minds. Delicious.

Can anyone tell me what this style of grill/fire pit is called?

@thekitchenvillain

Ай бұрын

A hearth

Where can I find a grill like that?

@jay_1

3 жыл бұрын

His restaurant equipment is custom made you can watch it on his episode in the series chef’s table on Netflix

@prideofasia99

3 жыл бұрын

He built his 😉

@colinclarke3338

2 жыл бұрын

You can buy Prilla or Santa Maria grills from many places. I got mine through Pig and Pilgrim.

Backyard guys one thing not talked about enough is having a big enough grill to cook the amount of food you want and still have room to move the food around as needed.

@Alejandrolimones721

11 ай бұрын

Also for have a safety zone in case the fire get out of control

I am hungry now

👍

Super impressed! I guess it's kinda hot in there

Le debes la vida a basque country....

@marioleguizamo3511

3 жыл бұрын

A Victor, exacto

So great to watch. But please no muzak. Would like to hear just the sounds of the fire, the fat and the juices…

When your wife leaves you in the house by yourself for a week!

I really want to see someone cook in a fireplace using a Texas Fire Frame

Don't blow your breath and bacteria onto the meat you serve to customers. Maillard is not caramelize. although for simplifications sometimes "caramelize" is used

@12angryrealists

9 ай бұрын

😂 yeah because the bacteria/virus droplets would survive those temps. It's both Maillard and caramelization although a significantly higher proportion of the former. There's always someone who thinks they have a phD in biochemistry when they really have NFI.

that's how to turn grease toxic, saturated fat....cook it on extreme high heat

Wow, if I had 50 grand to spend on meat Id love this video.

@605 he touch the coal like it was nothing. Lol

Im sorry but carmlized is brown to golden brown not black.

God this dude's great great great grandkids are gonna smell like smoke

How freken food safe is it when you are blowing all over the food?????????)?

There are only two non-South Africans I would trust with my braai and Lennox is one of them.

@conradiep

2 жыл бұрын

Nice! Who's the other one? Lekker braai!

@waynemurray5084

2 жыл бұрын

@@conradiep Tootsie Tomanetz

As someone who has grown up eating steak in Spain I much prefer Argentina and US preparation. The Basque chuleton has become very trendy but never has any cooking skill as its cooked and served blue with cold fat. The talk of rendering the fat and Spanish style is contradictory.

Didn't this guy get trained by victor arguinzoniz from Asador Etxebarri? A little more dramatic this guy.

Awesome, but the 8-10 minute resting is ridiculous, you'll end up with a cold steak. The resting period is a myth, and it prolongs the internal cooking of the meat, giving the false impression that the juices are "redistributing". Some of the best steakhouses will serve your steak sizzling hot right off the grill, or broiler, without the ludicrous waiting period.

@TheLostinTheUnknown

Жыл бұрын

What happens during "resting" from a scientific point of view anyway?

@aussieqbbq

9 ай бұрын

Rested my cube roll for 10 mins last night and was piping hot

@12angryrealists

9 ай бұрын

That's because thin steak only needs to rest for as along as it takes the line chef to remove from the broiler and the table service to deliver to your table. Still 2-3 mins minimum which is absolutely still resting the steak. I've never ever seen a thick cut steak rested any less than 8 mins. Try grilling two thick steaks and cutting one open immediately while leaving the other to rest appropriately before cutting. There will be 10x more juice on the plate for the steak that wasn't rested. I know where I'd prefer that juice to be but to each their own I guess.

Man needs a nice Uchiwa fan or similar instead of blowing on stuff all the time.

Maybe Lenox don't know this, but this caramelization make me cancer. I love this method, but iam affraid of illness.

veg, meat, salt and fire, what more in life does one want

I have great concerns of meat contamination caused by not washing hands after handling raw meat. In the end the chef handled the finished meat with the same hands and utensils used on raw meat. Most cooks knows that's a no no.

@12angryrealists

9 ай бұрын

😂 Are you taking the piss or do you really believe it was shot in one take without editing.

The music running in the background has to go!

If the chefs at my local club were blowing on my steak every 30 seconds I'd be concerned yet somehow this doesn't bother me...

WTF did u do with rump cap "picanha"??? WTf....

Over does everything he cooks

Please don't blow on my steak.

He just spit all over your steak 🥩 lol

@lloydkuper

3 жыл бұрын

did you see the closeup on his dirty nails?

Camera man trying to be artistic and forgetting to shoot the main purpose of this video

Talk to much just to grill at steak

What kind of wood is he using? 🪵 🤔