Salty Tales Cooking is hosted by Mr Ninja and his wife Mrs Ninja and it is all about easy and fun recipes, experiments and Latin food all within a family oriented prospective!
We Smoke, Grill, Fry and everything else related to delicious foods and meats from Steaks, Picanha, Briskets, Ribs to Pizza, Breads and Authentic Latin Recipes.
We cook it all from pork, beef, chicken and turkey to all other exotic things like fish, alligators and other meats. Also we made all kind of side dishes, rice, beans, potatoes and everything else.
Of course all our recipes have a Latin touch to them to make those flavors pop even more. Latin cuisine is awesome and you can taste it yourself by following our delicious recipes!
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Thank you for making this video. Who would have known Walmart would rate so high. I'm on the Westcoast so a lot of these brands on this video I have never seen including the #1.
I think you should’ve had the third option which would be the Iberico pig from Spain
I’m sorry guys. Just like you all have been searching for answers so have I. We lost Ninja to COVID. I’m sorry.
Bro yoy have it wrong. You can not grill bison like beef
WOW Wow wow, how delicious looking and that crunching sound is my favorite…Thank you and I’m making it as I’m typing 👍
well done done - black
That rare steak has my mouth watering.
seems to be going good so far.. when i am resting it for the first time, do I close the fire, keep it at a medium, or put it to high instantly? Also put some oil right when i took the steak out, out of fear of having some burned left over pieces on the pan while resting.
😮
Flap is more tender in my opinion. Skirt is more tuff
good tips
Im a medium well, always ate well done but i have had medium rare i enjoyed very much.
This beef is USDA Utility grade.
Great content......would you cook elk flank steak the same?
Come back
This is exactly what you are supposed to do. DON"T BE GIVING OUT ALL THE SECRETS!!!!!!!! Great explanation.
I have mine slow roasting in a versatile toaster oven at 127F* or so for several hours or so. I have a savory meat this way without microplastics as a food concern.
I have a question: is it really 1 tablespoon of black pepper? I tried it and it felt like a lot
can you pan sear instead of using a griddle?
I hope all is well for you, Ninja. We missed you.
Ron!!! 😂
Much smarter than eating beef! A 4 oz. beef steak is gonna have over 20 grams of fat, while elk has only 1.5! An elk steak has less saturated fat than 1 egg.
No instructions on cooking?
The Honest Bison is to expensive. There are cheaper sites out there.
The pras: it’s delisis, the cas: it nees padi.
Medium rare more on the rare side 👌
Number A❤
It is just a matter of personal preference. I like them both.
Most stuff on internet is fake
What is the "Argentinian Cut?" The real name, please
A and B are not numberssss! Lol! Ty for the video!
Stick a fork in me, I am done! This is the first video of yours I ever watched and I am in love with both of you. I needed help with dinner tonight and I was feeling irritable about it. Every part of this video helped me. I understand what I am doing now and I am in a much better mood. Number A and Number B are brilliant and I can't wait for an opportunity to use them on my mom. Now...I cook. Thank you!!
thank you
Well done, great presentation of the Picanha steak cut. Love the testing at the end. Very convincing and decisive.
I did make a nice steak following the guidelines
There's must be a quicker way, 35 minutes is too long.
Well thaw it then.
The dog chose grass fed over grain fed lol
I have seen meat markets selling more and more the flap steak and, for whatever reason, selling it about 30-50% more expensive than inside skirt steak. They NEVER tell you is the bottom sirloin just sliced in a butterfly cut. That's BS.
I boil than broil
Eres Mexicano?
Probably coulda went without the tallow on the Berkshire to keep them on the bone. Both looked amazing, I could almost smell them through my computing machine
Great video! I have the same grill and I have a few questions for you. 1. Did you make any mods to your grill? Mine only has a magnetic closure. Is that clip that locks it part of the grill (come with it)?? 2. How long did this cook take? 3. Do you leave the top vent open the whole time??? My fire runs so damn hot I cannot get the grill to 250...ever! 3a. How do I get it to stabilize and hover at say 230-250 degrees? My experience: Just did a MDW brisket this past weekend 15lb Prime from Costco. It only took like 8 Hours, which I believe it should be taking at least 13-15 hours. Smoke ring was great but the intramuscular fat on the point was not rendered properly. Probably due to the short time. Any help here would be appreciated. Wife won't let me get the offset yet.😆 If I have any tips to give it would be to order Texas Post Oak for this style of Brisket. Comes out phenomenal!
Absolutely love this, so what is your general rule of thumb for how many seconds for large cuts, skewers, steaks is it 12 for large cuts, 8 for skewers, do you have a guide anywhere?
I have found that with thinner steaks, when you cut them right off the grill without resting, the juice really flows out in pools around the steak. With thicker steaks 1-2 inches, the juice stays in more when you cut it right off the grill, but letting it rest 6-7 minutes makes all the steak taste juicier.
Dude did you say dogs?
Definitely trying thank you
Now use a5. Even better
I always wondered abbout this as a kid, glad to know different types of cooked meat, Seems I have to go on a taste spree see which one I like, Ive been missing out...
I like it medium, not "rare" or "rear" or anything else😂