How a Nashville Chef Uses Open Fire to Create Modern Barbecue Masterpieces - Smoke Point
ฝัง
- เผยแพร่เมื่อ 14 ก.ย. 2021
- Utilizing seasonal vegetables, local meats, and a wood-burning hearth, the chefs at Nashville’s Pelican and Pig cook and grill most of their dishes directly over an open flame.
Credits:
Producer/Director: Connor Reid
Camera: Connor Reid, Daniel Geneen
Editors: Scott Kan, Connor Reid
Executive Producer: Stephen Pelletteri
Development Producer: McGraw Wolfman
Supervising Producer: Stefania Orrù
Audience Engagement: Daniel Geneen, Terri Ciccone
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Dont get me started on my dad on porkchops. That man can do alchemy by changing one carbon into another carbon aka Meat into wood.
Haha good one
This is so weird the chef cooking the carrots was one of my childhood buddies 😂😂
bruh what no way
small world lol
@@itznoodlez1370 no doubt
Oh damn where did y'all grow up
@@montejohnson1181 Small town just outside of Nashville. We used to work at a Little Caesars together and after he left there we kinda lost touch but we were always tight growing up. Good to see bro doing his thing tho in the big city whipping great food up
Nunya damn business🤣 that's a good one.
Omg I failed to realise until i saw this comment
@@cccsss123 that's some good marinade ingredients, you should try🤣
We used that term in the Navy, except that we only used NUNYA. And the person that was directed at knew the trailer.haha😁
Since it was only a decade ago that the FDA lowered the cooking temp of pork to 145F along with more modern techniques such as sous vide, I believe there are whole generations that have not had a pork chop that isn't dry. I wouldn't be surprised if pork chops became more popular and given the same level of attention as steaks, especially considering how expensive beef is rn.
And dry age pork is becoming more prominent. I think you’re right, dry aged pork will become the new NY strip or Ribeye in terms of how much flavor it has but since it’s pork the price will be cheaper. But I wouldn’t be surprised if the price raises after a while
If my pork chop isn't pinkish, it's overdone. I have to invest in sous vide. Getting parasites in pork now is so rare that the only pork you have to worry about is wild boar/pigs.
I still do 68 Celsius and its never dry. Pork 63 is kinda not my thing.
I could just be very ignorant, and if I am please correct me! But in my experience, there are already many cultures that primarily use pork instead of beef.
My own anecdote: in Korea, pork is seen as the meat of everyday meals. Beef is considered a luxury/occasional treat. Same with Japan, most meats they use in everyday meals involve pork, and not beef.
Nonetheless, it would be awesome if western cultures (particularly the USA) adopt this approach since pork is delicious (I mean c'mon bacon is love bacon is life). Experimenting with pork could lead to a whole new world of dishes.
Love how they pull techniques, ingredients and tools from all difference places in the world to make something that is truly unique and very their identity
This is awesome, finally a place on this series that I’ve actually been to already. This place is legitimately fantastic and I was shocked at how little recognition it had when I went two years ago.
Dear Eater - Sincerely, thank you for your recent content and vetting for passion, creativity, and beautiful nuance.
Loved seeing the use of the black garlic on the steak. Really would love to try that... Now I need to make up some black garlic.
Awesome guy, providing good food in a casual setting
Captured all of that in one video! Good work!
Every dish they showed looked amazing! Just the mix of cultures and techniques. Excellent stuff. If only they were in CA.
Respect to the chef. He genuinely cares for his customers and the quality of the food.
As a former food inspector, I have to say the food safety here is perfect. One of the few places I've ever seen actually use their thermometer. Also that food looks darn delicious!
Since when is a Sous Vide temp of 125 F in the safe zone (2:50 min.) ? Those pork chops are being held at 125 F until an order comes in or closing and then they cool then down for another service if they don't fire them. Tell me about 90 minutes or more time between 40 -140 F? Now that is no longer a major safety violation?
What about the cooked steak on the raw meat chopping board?
@@nintenalex he's a food inspector from the prison. cut him some slack
Or the pole hanging from the fire system used to rotisserie the chickens
@@miggiesmalls8794 same thing I said...lol
Great job Chef. Love this.
Just to sidenotes, the fan thingy and egg trays are how we do it in asia most of the time. Atleast in my country. 🤣🤣🤣 cheers mate. I really can imagine how the taste are going to be. Spectacular!!!
Holy crap the egg crate to ignite the charcoal is genius
That food looked so awesome!
Had a heart attack when i saw him suspending 30 pounds of chicken from his fire suppression plumbing.
"this chicken was very quickly marinated in ANSUL, it really adds to the flavor"
Great series...great looking food.
Some great cooking you got there! Nice work chef:)!
the chef and his friend from childhood just reunited on this video's comment section now that's wholesome lol
The pork and chicken look so good, will definitely visit next time when I visit Nashville
I like how the staff all seem to be enjoying the process so much. Food looks delicious!
Man I was there the week before covid closure happened you guys do a phenomenal job keep doing what you doing Chef, I'm a Chef too
Beautiful concept. I can't wait to visit.
I'll be in Nashville in November. I'll shall go to this place!
As a Nashville native, I'll easily call Pelican and Pig the best restaurant in town.
These chefs are on their own level... pure mastery ... amazing and looks so delicious!
love from Salt Lake City!
Those barbeques are smashing! Looks soo good! 💯
Perfect skill
This guy must have a superpowered hood setup in that kitchen to be able to burn that much wood and not kill everyone in there
I can watch these videos all day long!
wood fire is the best
Looks fantastic
I'm glad he sees the potential in pork chops. It is very looked over but if done right, so good
Looks great!
Looks soo delicious 👍🏻
This looks tremendous
that pork chop! once the pandemic is kinda under control I'm going to visit these guys!
This dudes awesome!
Ok, I'm moving to Nashville!! 🤤🤤🤤
this guy is an absolute madman. im going to make him hire when i move to Nash.
We're full
@@JNEWWUTITDO19 you know that’s what they say in every single major city in the U.S. idk why people in Nashville think they are any different. Grow up and take a look around you, you might actually learn something.
I didn’t know Chris Stapleton started his roots in bbq! I gotta get back on social media.
Bro I like what ur doing much respect
It all looks yummy
That look like the best pork chop I ever seen in my life
Man those pork chops looked incredible.
Smokey flavour ! 👌🏽👊🏽
You guys need to cover Fox And Pearl Located in the West Side neighborhood in Kansas City! I worked there and this reminded me so much of there! Please check it out!
Good god almighty, this place looks bomb!!!
Good planning == Great food
The food looks great but the business plan is perfect.
What do you mean the business plan is perfect? Because they are using wood fire and selling mostly meat and veggies? Just curious
@@thebeastisback1996 No. The simple formula of using quality ingredients, simple preparations, and presentations done in an inclusive atmosphere with the only goal is to make the customer/guest happy they visited. (And make a profit.)
I also like how the head chef interact with the other chef
I have got to quit watching these when im hungry and can't get something like this late at night.
My favorite show
Cool restaurant and loved the sound of the food. Only critique I have was when he hung a cross pole for the chicken and had it balance on the right angle of the ansul fire system. You really shouldn’t be playing with those or taking a chance with them. It’s not likely it’ll break or go off from what he’s doing but still I’d come up with another system for the chicken.
I could see Brad from bon appetite having a time of his life here with the cooking and experiments.
Everything: "What that does is it really adds to that flavor."
Look great. I'm eating some noodles and laying down. 😘
“How a Nashville chef uses bbq to make bbq” truly groundbreaking title
That porkchop looks amazing
That's a good worker. Sassy but easy with it.
Oh yeah found my new spot!!!
Oh I would so hammer all of this..
I will definitely go there to eat next time I come to Nashville;🤗😋😋😋😋😋😋
That black garlic puree steak looks fire...
I live in the Nashville area and haven’t been here yet. Need to make some time to go.
The porkchop looks gorgeous
We’re gonna need that Nunya recipe.
Very cool. I would to eat here. If only I lived in your state!
My husky loves to watch these
I bet his beard has caught fire a few times.
Noneya sounds like a good name for a seasoning blend!!!
Nice trick with that egg tray.
Love the egg carton use. Going to try that.
Yea. Use the central fire extinguisher line as you support for your chicken.
As a restaurant you always work on small margins. Save $$$ and don’t add butter to the bag. It doesn’t help in any way.
The god has spoken
@@young98-cc5ls Most of the compounds that give meat its nice flavour are fat-soluble, so if you add butter to the bag it extracts the flavour from the meat (sous vide really "averages out" the taste of the bag's contents). Frying/glazing with butter afterwards though - that's great.
This is true. I add a small amount of fat rendered from a smoked joint during cooking and a tablespoon or two of pork juices to the sous vide bag. The fat doesn’t do anything other than add a smokey note to the meat, the pork juices also heighten the smokey background.
Great. I'd make that trip
Nice
Kudos for temping everything! Good food safety practice
Tempting is very dif than ATTEMPTING, rofl!!
Thanks for the grammatical giggle... 🤣
@@majoroldladyakamom6948. I think they mean checking food temperature, although temping isn’t the right word that.
@@majoroldladyakamom6948 temping is short for checking the food temperature to make sure the meat is safe to eat
@@JAFrk and she didn’t even spell temping right. good little grammatical giggle
My concern is for the safety of the food with that probe going from raw to cooked food all-night and possibly in different meats, is it getting properly cleaned/sanitised each time?
They're not skimping on the protein on those dishes, are they? But really cool and makes your mouth water...
It’s the fire for me
4:53 Are you using the ANSUL plumbing to hang your Yard Birds????? Food looks amazing... Great attitude !!!
Finally a higher end bbq joint that gives you a decent serving size cause usual high end restaurants give you less but charge quadruple the amount. It’s like I know your trying to make art but dang feed me please for the price your charging.
This is my type of spot. Chef really cares about the food but isn't pretentious about it.
This place looks interesting
Working as a PM for a commercial GC, that hood system has to cost 120,000$ insane
💖🌷💖🌷💖🌷Yummy yummy !
“why are you guys so quiet? it’s like you have cameras in front of your face” 😂
I didn't know David Harbour owned a restaurant in Nashville, TN. Interesting.
I couldnt imagine a place thats not "work" but just doing what you love with like minded people and putting out a mean product
I couldnt agree more about the porkchops, my dad always oven baked them to hell and was so rubbery it was hard to eat.
ok, take bacon grease, pan sear them in that and then oven finish...deglaze, serve with baked apples
koji isn't a spore inoculated with rice, it's rice inoculated with spores
Obviously misspoke there
@@Matzes I kinda figure that's what happened but I did have to make the correction in case anyone watching might get confused
@@rickydona919 saving lifes out here
Looks incredible, but where is the beard net?
What type of regulated hood ventilation and fire suppression systems are required for this style cooking?
A high power extraction system will do the job just fine. A normal ansul will work fine for suppression as well.
I want to go to there.
In germany we eat breaded porkchops with gravy and nice sidedishes - will try your way too
God bless America.
Just amazed by fire cooking, and 2:41-2:44 when the head chef tries to blow smoke but gets gassed out🤣🤣
I Will come here every day just to have dinner every day
A real Argentine "parilla" goes up and down for temp control. You can do heat management manually (construction workers often do it that way on Fri/Sat).