Camera man deserves credit. He films! Without camera man these videos wouldn't be the same. Camera man is a human being as well. How they interact is their business. They are obviously friends. Also please remember they are Dutch (so not Italian or English speaking) and stop the whining! I love the new interaction like this. And if Roel or camera man did not, there would just be 'a camera'. Gelukkig nieuwjaar jongens, heerlijke video!
A big thanks for the video and for sending my winning grill probe system as it arrived today according to my “better half” and her family....I am stuck flying until I go home in 2 weeks to test the system out...Happy New Year!!!!
Pork neck is my favourite cut of pork, here in Italy is quite cheap and really tasty. Ps your pappardelle pronunciation is really funny ahhahaha Much love from Italy ❤️
Pork collar is pretty popular in thailand and i have been eating it grilled and in many other ways since i was a kid. There is this cut called pork neck which is heavily marbled like wagyu and has no red spot like other cuts of pork and its grilled and served with a spicy dipping sauce called nam jim jaew , its 80% fat.
Roel, if you buy a whole pork loin, 1/4 to 1/3 of the loin on the head end will be similar to this. Many people shy away from it because it doesn't have that classic, extremely pale pink color of center-cut loin chops. These are smaller in diameter and feature three colors - from classic pale pink to medium pink to a rich red. I find them to be better marbled and much more flavorful than the ones most people choose. Also, did you ever find time to get out and collect some venison?
Great video as usual. I am definitely with you on pork. Bacon, ham, ribs, steaks, roasts... It's just so versatile and delicious, not to mention usually quite a bit cheaper than beef. Keep up the good work. Oh, quick question, what is it that you say at the end of your videos? I don't speak Dutch but always like to add phrases to my repertoire.
“Pasta is a ritual for Italians. You can mess with anything but not the pasta. There are some rules that come with cooking pasta, rules that you never change.” • You match pasta shapes with specific sauces, and some can never be combined (porcini mushrooms go with pappardelle or tagliatelle, for instance, absolutely not with spaghetti). • Pasta is always al dente (very slightly undercooked). • You finish cooking pasta in its sauce after you have drained it from the boiled water; you never dollop the one on top of the other. “Pasta and its sauce should be combined like salad and its dressing,” “The sauce should never be overabundant in order to allow the pasta and its grain to also be tasted as the standalone delicacies that they are.”
Pork (in Canada) is still your cheapest protein product. Even Pork tenderloin! Would like to see some stuffed pork tenderloin cooks! There is SO MUCH you can do with pork. Another great video! - Thanks!
Love the show... I’m a Big chocolate fan . Not so much gas. But it looks really good.. an the camera man cool.. im actually thinking about purchasing one of those grills .
Well I think he has a good experience and in your case I would just search for 'core temperatures meat' on Google... There are many helpful tips which temperature is for the meat you are preparing! 👍😊
ATTN: Pit master X goes L.p.. ooh no Big Joe. You need a wild Arkansas Havolina. Your pork steaks look great, the grill nice to but a bit pricey for us camp oven people.
@@Fr3Tr3 Uh... Parli italiano con un olandese che parla inglese. Sorry this was my best attempt at Italian. Hope it makes more sense than speaking Italian to/about a Dutch guy talking English 😘. Buon anno!
If you live in Africa where the meat has been lying out in the street for half a day, sure. The risk of trichinosis from pigs nowadays is super-low if you live in any part of the civilized world. Wild boar, bears and other wild animals do have a huge risk of carrying it though, so always cook the shit out of your game.
I've been eating medium rare pork for 2 years without issue. The risk is gone because these pigs aren't eating the certain root plant which cause would trichinosis.
it's Pappardelle not "parpadelle"!! ;-) Anyway when you take pasta out of the water you should immediately mix it with some kind of fat (not that much, few teaspoons) so it doesn't get sticky and gluey...anyway great recipe, as always!!
Kommt drauf an, welchen alten Napoleon du meinst, Norbert? Meinst du den alten Rogue oder Roels alten P665? Der neue Rogue, zumindest der im Video, hat mittlerweile 4 Brenner unten, einen Heckbrenner und eine Sizzle Zone als Seitenkocher (die alten Rogues waren maximal mit 3 Brennern unten und Sizzle Zone als Seitenkocher, aber ohne Heckbrenner erhältlich). Hoffe das stimmt so 😅
OK...You are very good at cooking and seasoning meat, but... Please, for the love of all culinary guys don't break the sauce! Moderately pro tip: Hot pan, oil, onions, cook 2 mins, add garlic and mushrooms and half the amount of butter, cook until mushrooms are caramelized (not burnt), add whiskey, (burn off the alcohol, or it breaks the sauce), add heavy cream, or double cream maybe 1/3 cup at most and finish the sauce with sour cream salt and pepper.
I’m from the Midwest with Eastern European heritage, it looks great but the term “pork steak” is something completely different for us. This is a recipe from a local here that I would love for you to try for yourself grillinfools.com/blog/2009/03/25/a-midwestern-bbq-staple-pork-steaks/ your butcher may look at you funny for the cut of meat.
If you have a hard time with normal human sounds, your life must be difficult... Especially when you are watching videos about food where people actually EAT the food and yes (oh god) swallow the food as well. Horrible. Happy new year. Don't forget you swallow as well..
Camera man deserves credit. He films! Without camera man these videos wouldn't be the same. Camera man is a human being as well. How they interact is their business. They are obviously friends. Also please remember they are Dutch (so not Italian or English speaking) and stop the whining! I love the new interaction like this. And if Roel or camera man did not, there would just be 'a camera'. Gelukkig nieuwjaar jongens, heerlijke video!
I echo the comments that say the interaction with the cameraman has been a good addition.
I love the interaction between you and the camera man. Thanks again for another amazing video!
Thanks Nathan
Sono italiano e tutto questo mi fa stringere il cuore! Nonostante tutto complimenti per i tuoi video!
Your interaction with the cameraman is - although sometimes a little too much and a little silly - a funny add-on that makes your videos more dynamic.
Thanks Tom
Fuck you Tom.
Morrison is a Funny Guy 👊🏻👊🏻
Pork always deserves praise on a Barbeque Channel. And that cut looked amazing.
The raining sound on the background is satisfying
A big thanks for the video and for sending my winning grill probe system as it arrived today according to my “better half” and her family....I am stuck flying until I go home in 2 weeks to test the system out...Happy New Year!!!!
I like pork shoulder steaks/pork chops coated in cornstarch and fried in avocado oil, outside is crusty and moist inside....
Pork neck is my favourite cut of pork, here in Italy is quite cheap and really tasty.
Ps your pappardelle pronunciation is really funny ahhahaha
Much love from Italy ❤️
Thanks Manuel 😂 yeah.. could use some work on the pronouncement
I get hungry every time I watch your videos. Mesmerizing.
Awesome thanks!!
I love the cameramen. He always keeps you in check. Maybe we need a cameo.
Pork collar is pretty popular in thailand and i have been eating it grilled and in many other ways since i was a kid. There is this cut called pork neck which is heavily marbled like wagyu and has no red spot like other cuts of pork and its grilled and served with a spicy dipping sauce called nam jim jaew , its 80% fat.
That looks fantastic! The pork looks good too😉
Roel, if you buy a whole pork loin, 1/4 to 1/3 of the loin on the head end will be similar to this. Many people shy away from it because it doesn't have that classic, extremely pale pink color of center-cut loin chops. These are smaller in diameter and feature three colors - from classic pale pink to medium pink to a rich red. I find them to be better marbled and much more flavorful than the ones most people choose. Also, did you ever find time to get out and collect some venison?
Man, that cast iron seared one looks so good!
Another well done video....2019 is going to be AMAZING
What are those big gas and infrared grills like to clean? Great channel 👍
Great video as usual. I am definitely with you on pork. Bacon, ham, ribs, steaks, roasts... It's just so versatile and delicious, not to mention usually quite a bit cheaper than beef. Keep up the good work. Oh, quick question, what is it that you say at the end of your videos? I don't speak Dutch but always like to add phrases to my repertoire.
He says 'Eet smakelijk' which is Dutch and means something like 'enjoy your meal' 👍😊
“Pasta is a ritual for Italians. You can mess with anything but not the pasta. There are some rules that come with cooking pasta, rules that you never change.”
• You match pasta shapes with specific sauces, and some can never be combined (porcini mushrooms go with pappardelle or tagliatelle, for instance, absolutely not with spaghetti).
• Pasta is always al dente (very slightly undercooked).
• You finish cooking pasta in its sauce after you have drained it from the boiled water; you never dollop the one on top of the other.
“Pasta and its sauce should be combined like salad and its dressing,”
“The sauce should never be overabundant in order to allow the pasta and its grain to also be tasted as the standalone delicacies that they are.”
Great looking steaks, Roel. I hope you have a Happy New Year. Cheers!
When your meat quality is that good it doesn't really matter how you cook it, as long as the timing is right.
Wow! Love the pork steaks, going on the grill this weekend! Great stuff again Roel! I am a bit jealous of the cameraman.... he gets to taste it...🤪
Nice Millennium Falcon you got there!
😂😂😂
Pork (in Canada) is still your cheapest protein product.
Even Pork tenderloin!
Would like to see some stuffed pork tenderloin cooks!
There is SO MUCH you can do with pork.
Another great video! - Thanks!
You should do a giveaway... Give us some grills!!
😂😂😂
Im lovin pork neck chops to roast. Much cheaper than beef, but tasty too.
For sure.. you got great taste 👍😄👍
All this food makes me sooooo hungry
As usual looks great keep up the great cooking
Thanks Shawn
Looks incredible! Never heard of Pork "Neck Steaks".
Its pork scotch fillet same cut as beef but on the pig
I don't know if the sauce or the steak- which is more delicious!
Looking forward to enjoy some Asian BBq recipe!
Looks delicious!!!!
where can i find the recipe for the sauce with quantities ?
Hahahas great new BBQ PX, love the sizzle zone:) Tasty pork.
Looks incredible! Have you tried pork steak at medium rare? I usually cook till 130 and then let it rest.
not wise, cooking pork to anything sub 145 is dangerous and likely to catch you with a parasitic or bacterial infection.
Love the channel, keep going! ;)
Which Rogue model is this ? I'm really interested into buying one of these!
Looks good Roel
I love and absolutely hate watching your videos because every single time I do, I go away with my mouth watering for some grilled meat...
Love the show... I’m a Big chocolate fan . Not so much gas. But it looks really good.. an the camera man cool.. im actually thinking about purchasing one of those grills .
Why didn't you season the meat prior to cooking?
I really like the interaction. Keep it up :-)
Oh yeah,,,,,, PORK PORN! Thanks for sharing.
Jay
Nice!! Try PRESA Ibérica next time. It's even better!
Nice Pork Steaks Roel! I prefer charcoal and wood though... :)
I'm watching this with my microwaved burger in my hand.
Looks amazing, kind of jelly! :D
Awesome cook my friend.
Looks really fantastic! :-) Greetings Alex
I love that marbling on the pork
Me too
... a small lump of butter! (Adds 200g)
How do you know how much core temp you need for what meat!?
Well I think he has a good experience and in your case I would just search for 'core temperatures meat' on Google... There are many helpful tips which temperature is for the meat you are preparing! 👍😊
Iberico pork is gold
Ok... Silly question, doesn't pork have to be cooked 100%?
Roel, welk model Napoleon is dat? Ik kan 'm nergens vinden online.
Roel aub?
This ain't a small lump of butter by all means 😂 great video as usual
Hahaah... 😂😂😂
Gas? Sacrilege. But I still love your shows. ;-)
im gonna go make something to eat now lol
ATTN: Pit master X goes L.p.. ooh no Big Joe. You need a wild Arkansas Havolina. Your pork steaks look great, the grill nice to but a bit pricey for us camp oven people.
That looks great... But I would substitute those noodles for potatoes or just bread... I'm not a fan of pasta haha
Imma have to try this.
For sure
Ehm sorry
I'm Italian
It's PAPPARDELLA
NOT PARPADELLA
Great videos btw
Love u guys
Hahah thanks..
Marco shall we also say something about eating steaks with pasta underneat? Btw i really love the channel bro ❤️
Yet another "italian mad at food"
Che ridere.. Sono andato subito in cerca di un commento. Certo che mangiare delle pappardelle così non si può vedere
@@Fr3Tr3 Uh... Parli italiano con un olandese che parla inglese. Sorry this was my best attempt at Italian. Hope it makes more sense than speaking Italian to/about a Dutch guy talking English 😘. Buon anno!
@@PITMASTERX idiot
isn't there a risk of trichonosis if pork is cooked so low?
If you live in Africa where the meat has been lying out in the street for half a day, sure. The risk of trichinosis from pigs nowadays is super-low if you live in any part of the civilized world. Wild boar, bears and other wild animals do have a huge risk of carrying it though, so always cook the shit out of your game.
I've been eating medium rare pork for 2 years without issue. The risk is gone because these pigs aren't eating the certain root plant which cause would trichinosis.
@@maddawgnoll Aye, that is true. Carnivores are the risky meats.
Theres a risk for yersenia (not sure if this is the actual english term) in any country when eating raw pork
You can also get salmonella from eating beef raw, but I think the risk is worth taking with pork and beef 😁
Wtf can’t be watching this at 4am
NOW I WANT IBERICO PORK! Mmmm.
it's Pappardelle not "parpadelle"!! ;-) Anyway when you take pasta out of the water you should immediately mix it with some kind of fat (not that much, few teaspoons) so it doesn't get sticky and gluey...anyway great recipe, as always!!
What is the phrase you use in your sign-off? It's Mark Lick? It's Sparkly? Mr. Sparkle?
Is it possible to love and hate your channel? hahaha every time you eat the food it makes me so jealous!
i liked the flower plate :(
Me too 🤜🤛
try mangalica, its the wagyu amongst the pigs
I love pork steaks!
Dat is weer een mooie Roel ! :-)
No kecap manis this time??
what is your favorite doneness for pork and beef? Cheers!
Depends on the cut. I like to cook my tenderloin to rare
If dirk was pit master
I’m not hungry, your hungry 😭
Was ist der Unterschied zum alten Napoléon
Kommt drauf an, welchen alten Napoleon du meinst, Norbert? Meinst du den alten Rogue oder Roels alten P665? Der neue Rogue, zumindest der im Video, hat mittlerweile 4 Brenner unten, einen Heckbrenner und eine Sizzle Zone als Seitenkocher (die alten Rogues waren maximal mit 3 Brennern unten und Sizzle Zone als Seitenkocher, aber ohne Heckbrenner erhältlich). Hoffe das stimmt so 😅
Die Sizzle Brothers haben gestern ein Review vom neuen Rogue online gestellt. Schau dir das am besten mal an! 😊
Can u teach us how to cook lamb steak
He left the sauce in the pan too long and it became acidic and separated. Add a splash of water and it would be velvety again.
all you need for pork is Knorr meat and grill seasoning. You think i am joking? Try it out for yourself... that shit is lit on pork.
WHAAAATTTIZZZUPPPPPP
OK...You are very good at cooking and seasoning meat, but...
Please, for the love of all culinary guys don't break the sauce!
Moderately pro tip: Hot pan, oil, onions, cook 2 mins, add garlic and mushrooms and half the amount of butter, cook until mushrooms are caramelized (not burnt), add whiskey, (burn off the alcohol, or it breaks the sauce), add heavy cream, or double cream maybe 1/3 cup at most and finish the sauce with sour cream salt and pepper.
Foodgasam anyone
🤘😁🤘
I’m from the Midwest with Eastern European heritage, it looks great but the term “pork steak” is something completely different for us. This is a recipe from a local here that I would love for you to try for yourself grillinfools.com/blog/2009/03/25/a-midwestern-bbq-staple-pork-steaks/ your butcher may look at you funny for the cut of meat.
Pitmaster of a propane bbq not a pitmaster.
Im muslim,, how can i try it,,
Let me guess...$8000.00 grill?
I am not sure... I thought it was a little cheaper 🤔
A little? Lol ... wish i could afford 1 ...love the show man. Keep up the hard work!
About 1000 euros
The pork is too raw, you have the risk to get cysticercosis.
Hell NO!! lol :-0)
-100 points for using a gas grill...
Sexy...like u said on the ribs vid. LoL
First
try to low the volume of you mic, i can hear you swallow and that is disgusting...
If you have a hard time with normal human sounds, your life must be difficult... Especially when you are watching videos about food where people actually EAT the food and yes (oh god) swallow the food as well. Horrible. Happy new year. Don't forget you swallow as well..
LoL, you have issues man