“All it’s missing is the smoke and the hassle” yes! Considering I climb out my second story window to get to the BBQ, and then smoke up the neighbourhood. I’m doing more cooking indoors these days, including ribs.
This dude is an absolute treasure. He is absolutely unintentionally hillarious. Dude is blurring Sirrachia logo because they did not feel like paying him money to use their product in a video, but then he continues to use the bottle without blurring label and even calls "sirachia" as one of the braising liquid ingredients. Pure gold
Thank you for this recipe. I also like my ribs tender, but not fall off the bone. I like a little bite. I let mines sit on the BBQ grill after I took them out the oven to get that charcoal taste I enjoy. I made my tangy brown sugar BBQ sauce homemade . So delicious! ❤
Same. I do a nice dry rub I found, and usually make my own barbecue sauce, slather it on in the last 10 minutes and let it cook uncovered so it gets nice and glazy. Perfection.😎
Bookmarked for after I move. I'm leaving soon... You know why I stayed in nyc as long as I have. Take a guess. *munches salted peppered pork chop, while sipping banana strawberry avocado smoothie..... Butter cream and fondant cupcake waiting to be dessert* Best food in the world....
I'm not good at cooking red meat but I make a mean pork rib. This is cooked in the oven and it's the marinade that really makes it. Will have to give this recipe a crack, thanks Stepehn!
For the missing smoke flavour, I usually use hickory smoked sea salt. It adds a nice flavour that doesn’t make me miss the barbecue at all (especially because I don’t have one…).
@@shellshoq Very interesting combos! Actually, I remember a braised elk dish I had once at a restaurant owned by a chef my sister used to work for. He’s highly skilled. I believe he braised the elk in either espresso or coffee, in part. I unfortunately can’t remember the flavours anymore since I only had it once (he changes his menu on a weekly basis), but I remember it being sooooo good. Super tender, highly flavourful. One of the best things I’d ever tasted, for sure.
@@Andriig75 I’m sure you could, but as far as I know, it’s quite strong. I’ve personally never used it, but since I’m adding sea salt to my rub anyway, adding salt that’s been naturally smoked just seemed like a great way to impart a bit of that missing smoke flavour without messing with taste and proportions too much. Plus it’s a dry rub, so there’s that. I like that the salt is smoked itself, like I said, so you still get that naturally occurring smoke flavour as if the meat itself had been smoked with hickory wood.
I cook on the pit outside all winter at 8000 ft in Colorado, but if I do your method, probably will, I will probably add a couple drops of liquid smoke, some bourbon to deglaze, and probably finish the sauce with butter. Oven ribs feels sacrilege, but I have to try.
Looking very tasty Stephen, definitely going to give these a try. Was wondering if liquid smoke might add that extra off the grill kind of taste? Thanks for sharing another delicious bite.👍💕
@ilfredo6909 could be a couple reasons : 1) if he shows brand names that's free publicity for the brand. Brands normally pay good $ for product endorsement so if they're not paying him why give free endorsement? OR 2) it could be a trademark issue. A brand might not like their products being shown if there is no licensing agreement & they might try to sue. Kind of like a copyright for a song if someone uses it without the owner's permission. Could be other reasons but those are the 2 main ones
you know what, i bit a splash of liquid smoke added to the braising liquid could get you that smoky flavour. it wont be the same but its pretty damn close.
This looks pretty good. Will def try. Google Alton Brown baby back ribs. He has a great way to do ribs in the oven that are pretty damn good (I also have a smoker, tho I am more amateur on a smoker than in a kitchen).
Of course. You can braise pretty much anything. But you’ll want to cook to the right temperature for beef ribs to be nice and tender. Might be different. Still, low and slow will always be key.
@@bstewartexecutivecarcare3797 No problem. Actually, he does have a video from a while ago for red wine braised short ribs, same cut you’re talking about. It was an old recipe from his food truck days, very popular. You could probably check that one out and see if he mentions anything about the temperature of the meat or anything else about how to tell its doneness. Then, if you want to use this braising liquid instead, all you have to do is the exact method here, and cook it to the right consistency. I’m sure it will turn out delicious.😊
Looks good, but half the time? I cook babybacks in just over an hour and 15 minutes... On the webber Kettle, two zone cooking. I place the rack boneside down, parallel to the hot direct and indirect sides basically right in the middle, put the lid on cook for 25mins turn 180 degrees, cook another 25mins, the bottom will burn slightly but trust me, then 10mins meat side down direct heat side lid off, wrap in foil for 15mins and they are done! Dry Rub Only, I promise they will be tender, meaty, and delicious! Full bite to the bone, but won't just fall off .
@@MrJACarroll you'd obviously keep an eye on them. I don't think his switching them from under the sauce to the top does enough to brown them, and any semblance of nice caramelization would be lost the second they're dumped in the sauce again
What if i dont have a dutch oven? Can I use stainless steel pot? BTW the three cheese grilled cheese with bacon and tomato is amazing. I made it exactly like the vide
Yes, very few media creators want to be giving free promotion away when they rely on it for income. But brands can also be litigious and may not want their brands associated with a creator whom that haven't specifically chosen to sponsor. Now, this isn't going to hold up in court but when you go to court (or even have to issue initial earnings through cease and desist letteres), the only winners are the lawyers. In the end, it's best not to give away free advertising nor invite a potential cease and desist letter but showcasing a brand that hasn't given you permission or hired you to do so.
Nah, I always bake mine. Although you can finish on BBQ instead of broiler for more smokiness Back ribs are the heartiest, sides are kinda meh unless you want like spareribs (get better glaze to meat ratio)
It's probably because the companies aren't paying him to advertise their products. I see a lot of content creators either turn the products backwards so the labels aren't shown or they blur them out.
My preferred method is 18 hours in a sous vide machine at 160, and then turn the grill up as high as it will go to brown. If some fat catches fire that's mostly fine as long as it doesn't char too badly.
That braising liquid sounds amazing. I'm a smoked ribs kind of guy and I'm really good at making them, but holy shit I'm definitely making these for dinner this weekend!!
Luv your vids going to market to get some ribs your fault lol and thx. Blur seem to hide manufacturer name so seem done purposely he says every item as usual tho.
Sounds like a similar flavor profile - here's a transcript of my recipe: Szechuan Black Bean Glaze 1/4c Oyster Sauce 3-4 Tbsp Yamasa Soy (depends on salt preference, amount of meat and brand of soy sauce) 2 Tbsp Honey 2 Tbsp Rice Vinegar 2 Tbsp Thai sweet chili sauce 2-3 tsp Black Bean, mashed (fermented) 4 tsp Chinese 5 Spice - (split between glaze & marinade) 6 cloves Garlic, minced (split) 2 knobs Ginger, thin sliced 2 chili, de-seeded - or a couple tsp of crushed dried Thai 🌶 2 tsp Sesame oil (reserved for end, don’t cook it) Optional: thin sliced Candied Ginger cut in thin ribbons Glaze: Mince 3 cloves & a little less amount of ginger. Mash black beans into paste Add crushed/fresh 🌶, 2tsp 5 spice, rice vinegar, honey, oyster sauce and soy. Whisk together. Test for balance and preferences.Acidity, salt, sweet, spice, heat and savory elements. Plus 2 Tbsp of Thai sweet chili sauce to help bring it all together. Marinade/Sear: X-Score backside, then cut ribs into 1-2 bone pieces, add 3 cloves chopped garlic, thin sliced ginger, fleur de sel, black pepper,2 tsp five spice, and 1+ Tbsp cane sugar. Toss. Let marinade. 🌶 Can be added here plus glaze depending on preferred heat. Heat your frying pan to high, sear all edges, do not crowd pan. Do in batches. Coconut oil works well or clarified bacon fat. 😍 Caramelized garlic and ginger can be fished out when removing seared rib, before adding raw ribs. Add to roasting pan or large steel bowl for tossing glaze. [If you are a flav hoarder like me 😉 you can remove the cooking oil and deglaze the frying pan with some rice vinegar and pour into the sauce bowl] (Or you can use to pan fry now to cook cut gem potatoes, season then bake. I use rosemary, cumin, thyme, Lawrys and pepper) Braise: Once all searing is done, toss in the glaze mix, and braise in oven at 350F for 90-120m uncovered. Another 3 cloves of garlic can be added here. Just flatten and rough chop. Tossing and glazing every 20 min or so. Depending on moisture content, you may need to adjust. Can do a final balance check as you did with initial glaze mix. Ensure it doesn't completely dry out and burn. 2 tsp of Sesame oil and/or toasted seeds can be used in final tossing in bowl. If your sauce isn’t thick at this point, you can pour off roasting pan and skim off all fat with a spoon, then whisk in 1tsp corn starch & bring to boil for 2 min. Then back into tossing bowl. Depends on moisture content of the meat. This recipe is for a double rack of ribs.
Why did you blur the ingredient brands? One thing ive learned over the years is that asian ingredients really make a difference with the brands. And you blurred them. That makes me not want to even bother trying your recipe.
Hmm, have the brands always been blurred out? I can't remember seeing that before. I mean it's alright, but it feels a bit distracting and "fake". I wonder what the reason behind that is.
![ILLSLICK - KILLSHOT REMIX [FULL VERSION]](http://i.ytimg.com/vi/RIK8RrqIAzE/mqdefault.jpg)
Following since 28k followers. You haven’t slipped yet and deserve your accolades. This one is pure for winter time.
You always deliver top notch content. Simply the best. This one bangs it!!!
I’ve done oven ribs a few times, but I’m from Texas, mild winters! I always do an Asian style! Yours looked amazing and winter is coming! Thanks!!’
“All it’s missing is the smoke and the hassle” yes! Considering I climb out my second story window to get to the BBQ, and then smoke up the neighbourhood. I’m doing more cooking indoors these days, including ribs.
This dude is an absolute treasure. He is absolutely unintentionally hillarious. Dude is blurring Sirrachia logo because they did not feel like paying him money to use their product in a video, but then he continues to use the bottle without blurring label and even calls "sirachia" as one of the braising liquid ingredients. Pure gold
Definitely a banger. My smoker would take care of that but I love the American/Asian vibes for these.
Fabulous! I am in. With the Weber tucked away for our long Canadian winter these ribs will sooth the savage beast (my family, that is).
These look insanely good.
10 out of 10 on this one! Was super easy cleanup too. Better than the best local.
Just made it. Solid flavors, awesome texture. Will be making again for sure
Thank you for this recipe. I also like my ribs tender, but not fall off the bone. I like a little bite. I let mines sit on the BBQ grill after I took them out the oven to get that charcoal taste I enjoy. I made my tangy brown sugar BBQ sauce homemade . So delicious! ❤
Stephen, Okay, I'm All In on this! Thx Mahn!
Kind regards to All!
Damn right these are bangers. And you got the big boys sponsoring now.
Awesome work Steve! Those ribs look fantastic!
I’m all over these!
Stephen, I'd salt the meat first and then apply oil as the salt is not fat soluble and won't osmose into the meat.
Nice recipe.
This will be amazing around mid January when WISCO is usually buried in snow.
Dude. Definitely A Banger. Thank You
I do babybacks in the oven. Season, wrap em up. 3 hour's later...fantastic oven ribs!
Same. I do a nice dry rub I found, and usually make my own barbecue sauce, slather it on in the last 10 minutes and let it cook uncovered so it gets nice and glazy. Perfection.😎
@@LePetitNuageGris absolutely! I use a little vinegar (depends on my mood what kind it is lol) also right before I wrap them up. Yum!
We all know that way but this way is even better❤❤😂😂
@@valkyrie273 that sounds great! I also add a little hickory smoked sea salt if I wanna mimick that classic barbecue flavour. It works!
His recipe sounds good but too many steps. Your idea sounds easier
Awesome video thank you
You had me at ribs.
I'm definitely giving this a try.
All your non-pasta recipes I love
Dammmm i ve to try this recipe !!! thanks Bro
I need a dutch oven in my life
"There's only bangers on my channel" - true dat.
Bookmarked for after I move. I'm leaving soon... You know why I stayed in nyc as long as I have. Take a guess.
*munches salted peppered pork chop, while sipping banana strawberry avocado smoothie..... Butter cream and fondant cupcake waiting to be dessert*
Best food in the world....
sheeeesh those look good. Going to have to try this out. Thanks!
There's always liquid smoke, but if you're already leaning into Chinese flavours I would suggest toasted sesame oil. Just a little goes a _long_ way.
I'm not good at cooking red meat but I make a mean pork rib. This is cooked in the oven and it's the marinade that really makes it. Will have to give this recipe a crack, thanks Stepehn!
For the missing smoke flavour, I usually use hickory smoked sea salt. It adds a nice flavour that doesn’t make me miss the barbecue at all (especially because I don’t have one…).
Lapsang souchon (smoked black tea) and coffee also work great for adding smoky flavor.
@@shellshoq Very interesting combos! Actually, I remember a braised elk dish I had once at a restaurant owned by a chef my sister used to work for. He’s highly skilled. I believe he braised the elk in either espresso or coffee, in part. I unfortunately can’t remember the flavours anymore since I only had it once (he changes his menu on a weekly basis), but I remember it being sooooo good. Super tender, highly flavourful. One of the best things I’d ever tasted, for sure.
How about liquid smoke?
@@Andriig75 I’m sure you could, but as far as I know, it’s quite strong. I’ve personally never used it, but since I’m adding sea salt to my rub anyway, adding salt that’s been naturally smoked just seemed like a great way to impart a bit of that missing smoke flavour without messing with taste and proportions too much. Plus it’s a dry rub, so there’s that.
I like that the salt is smoked itself, like I said, so you still get that naturally occurring smoke flavour as if the meat itself had been smoked with hickory wood.
Oh, I'm drooling! Sooo good looking.
Amazing recipe! Just made it and loved it. What do you recommend to do with the braising liquid? Any ideas?
I will make this . Thanks for sharing the recipe. 🙏😘
Bro that blur 😏
We know the food always 🔥
This is beautiful! Big fan cooking ribs low and slow in the oven in the Northeast
Whoooaaa!, high and fast! Northwest baby!
@@austinclothesoffe8701what temp for high and fast? And how long?
LOVE YOUR CONTENT! thanks For this ❤❤❤
I cook on the pit outside all winter at 8000 ft in Colorado, but if I do your method, probably will, I will probably add a couple drops of liquid smoke, some bourbon to deglaze, and probably finish the sauce with butter. Oven ribs feels sacrilege, but I have to try.
It’s almost 9am here in the UK. I guess I’m off to the butchers at some point today because this is 🤤
Being from America, what cheese could I substitute?? This dish just may be my spirit animal!!!❤❤❤
Looking very tasty Stephen, definitely going to give these a try. Was wondering if liquid smoke might add that extra off the grill kind of taste? Thanks for sharing another delicious bite.👍💕
RIGHTEOUS !
You should salt the sauce after its reduced because when you salt before it intensifies the salt more making it more salty whne its reduced
I'm excited to make these this weekend! One question: what would you suggest as sides?
Excellent. Going to try that.
Looks freaking awesome!!
“Banger bangers” - steve ca. 2024
..."Personally, I can not express how 'impressed' I am with this one!"....jus' sayin'...
You are speaking my wife's language when it comes to ribs.... MESSY!!!
and the last thing that's missing is the ice cold mug of beer to go with it!
Why the blur…??
@ilfredo6909 could be a couple reasons : 1) if he shows brand names that's free publicity for the brand. Brands normally pay good $ for product endorsement so if they're not paying him why give free endorsement? OR 2) it could be a trademark issue. A brand might not like their products being shown if there is no licensing agreement & they might try to sue. Kind of like a copyright for a song if someone uses it without the owner's permission. Could be other reasons but those are the 2 main ones
Be it the braising liquid or the drippings from the smoker, adding them to your BBQ sauce is the secret.
Alright, I did a rack on the grill, and a rack in the dutch oven, mostly your method. Both very good, but dutch oven won by popular opinion
I am not sure I want to do the same flavor profile, but I appreciate the basic method.
you know what, i bit a splash of liquid smoke added to the braising liquid could get you that smoky flavour. it wont be the same but its pretty damn close.
This looks pretty good. Will def try. Google Alton Brown baby back ribs. He has a great way to do ribs in the oven that are pretty damn good (I also have a smoker, tho I am more amateur on a smoker than in a kitchen).
They look very good. I wonder if it would work with beef ribs, short or what I call Korean style?
Of course. You can braise pretty much anything. But you’ll want to cook to the right temperature for beef ribs to be nice and tender. Might be different. Still, low and slow will always be key.
Yes that's Galbi Jjim
@@LePetitNuageGris thanks
@@yellowfr0g thanks
@@bstewartexecutivecarcare3797 No problem. Actually, he does have a video from a while ago for red wine braised short ribs, same cut you’re talking about. It was an old recipe from his food truck days, very popular. You could probably check that one out and see if he mentions anything about the temperature of the meat or anything else about how to tell its doneness. Then, if you want to use this braising liquid instead, all you have to do is the exact method here, and cook it to the right consistency. I’m sure it will turn out delicious.😊
Looks good, but half the time? I cook babybacks in just over an hour and 15 minutes... On the webber Kettle, two zone cooking. I place the rack boneside down, parallel to the hot direct and indirect sides basically right in the middle, put the lid on cook for 25mins turn 180 degrees, cook another 25mins, the bottom will burn slightly but trust me, then 10mins meat side down direct heat side lid off, wrap in foil for 15mins and they are done! Dry Rub Only, I promise they will be tender, meaty, and delicious! Full bite to the bone, but won't just fall off .
I think when you are laying them on the sheet pan, Id sauce them, then throw back under the broiler before plating.
Could easily burn the sauce, but it might work if you’re careful.
@@MrJACarroll you'd obviously keep an eye on them. I don't think his switching them from under the sauce to the top does enough to brown them, and any semblance of nice caramelization would be lost the second they're dumped in the sauce again
Steve you have to go to Joe beef in montreal, you’ll freak out your cooking resembles what they make,
What if i dont have a dutch oven? Can I use stainless steel pot?
BTW the three cheese grilled cheese with bacon and tomato is amazing. I made it exactly like the vide
Why are we blurring the brands of the ingredients? Is that a move to get them to sponsor? This recipe looks incredible
Yes, very few media creators want to be giving free promotion away when they rely on it for income.
But brands can also be litigious and may not want their brands associated with a creator whom that haven't specifically chosen to sponsor. Now, this isn't going to hold up in court but when you go to court (or even have to issue initial earnings through cease and desist letteres), the only winners are the lawyers.
In the end, it's best not to give away free advertising nor invite a potential cease and desist letter but showcasing a brand that hasn't given you permission or hired you to do so.
Better safe than sorry, they say
Better safe than sorry, they say
Nah, I always bake mine. Although you can finish on BBQ instead of broiler for more smokiness
Back ribs are the heartiest, sides are kinda meh unless you want like spareribs (get better glaze to meat ratio)
Looks lucious. FYI the link for the recipe is not working, at least it's not on my Mac.
Hell yes anything without a bbq is a win.
Go cook outside.
Marbleization 🗣️🗣️🗣️
can you do this with Sous vide?
So now you're blurring out brand names on the products that you're using... interesting.
was there no silver skin that you needed to remove? Was it removed by the butcher? or did you do it before filming?
Why’d you censor the bottles?
It's probably because the companies aren't paying him to advertise their products. I see a lot of content creators either turn the products backwards so the labels aren't shown or they blur them out.
@ interesting
Some brands don't allow other logos when they sponsor a video!
Recipe link gives: "We Couldn’t Find This Page. Check out some of the other great posts in this blog."
Would this work with beef ribs ?
My preferred method is 18 hours in a sous vide machine at 160, and then turn the grill up as high as it will go to brown. If some fat catches fire that's mostly fine as long as it doesn't char too badly.
Sous vide. Showoff 😅 some of us peasants don't have a sous vide
Ain't got no 18 hours to spare bruh
Bro is really censoring out big name brands that everybody knows lol
my guy has been on the bottle again, still a good vid thanks
*roasted sesame seeds
❤
Get outta town!
Just put ‘em in a crockpot then take em out put em in the oven and sauce em fall off the bone everytime
That braising liquid sounds amazing. I'm a smoked ribs kind of guy and I'm really good at making them, but holy shit I'm definitely making these for dinner this weekend!!
I bet tossing the ribs in the oven under the broiler for a minute or two after saucing them would be great too!
@@heavyq i was thinking the same thing
@@wakonbp I posted my recipe / tek if you search here for recent
You don't need a bbq to make good ribs. You DO need a bbq to make perfect ribs
Why are you blurring your sauce/condiment brands?
Obviously a money issue
Luv your vids going to market to get some ribs your fault lol and thx. Blur seem to hide manufacturer name so seem done purposely he says every item as usual tho.
was that grey skin already removed from the back of the ribs before you cut them?
He didn’t , and it’s probably best in a recipe like this. The membrane will help keep the rib bones together with the meat.
Backyard bbq'ers are currently stewing...I know, because I used to be one.
Nah, braising! :-)
Sounds like a similar flavor profile - here's a transcript of my recipe:
Szechuan Black Bean Glaze
1/4c Oyster Sauce
3-4 Tbsp Yamasa Soy (depends on salt preference, amount of meat and brand of soy sauce)
2 Tbsp Honey
2 Tbsp Rice Vinegar
2 Tbsp Thai sweet chili sauce
2-3 tsp Black Bean, mashed (fermented)
4 tsp Chinese 5 Spice - (split between glaze & marinade)
6 cloves Garlic, minced (split)
2 knobs Ginger, thin sliced
2 chili, de-seeded - or a couple tsp of crushed dried Thai 🌶
2 tsp Sesame oil (reserved for end, don’t cook it)
Optional: thin sliced Candied Ginger cut in thin ribbons
Glaze:
Mince 3 cloves & a little less amount of ginger. Mash black beans into paste
Add crushed/fresh 🌶, 2tsp 5 spice, rice vinegar, honey, oyster sauce and soy. Whisk together.
Test for balance and preferences.Acidity, salt, sweet, spice, heat and savory elements.
Plus 2 Tbsp of Thai sweet chili sauce to help bring it all together.
Marinade/Sear:
X-Score backside, then cut ribs into 1-2 bone pieces, add 3 cloves chopped garlic, thin sliced ginger, fleur de sel, black pepper,2 tsp five spice, and 1+ Tbsp cane sugar. Toss. Let marinade. 🌶 Can be added here plus glaze depending on preferred heat.
Heat your frying pan to high, sear all edges, do not crowd pan. Do in batches. Coconut oil works well or clarified bacon fat. 😍
Caramelized garlic and ginger can be fished out when removing seared rib, before adding raw ribs. Add to roasting pan or large steel bowl for tossing glaze.
[If you are a flav hoarder like me 😉 you can remove the cooking oil and deglaze the frying pan with some rice vinegar and pour into the sauce bowl]
(Or you can use to pan fry now to cook cut gem potatoes, season then bake. I use rosemary, cumin, thyme, Lawrys and pepper)
Braise:
Once all searing is done, toss in the glaze mix, and braise in oven at 350F for 90-120m uncovered.
Another 3 cloves of garlic can be added here. Just flatten and rough chop.
Tossing and glazing every 20 min or so. Depending on moisture content, you may need to adjust. Can do a final balance check as you did with initial glaze mix. Ensure it doesn't completely dry out and burn.
2 tsp of Sesame oil and/or toasted seeds can be used in final tossing in bowl.
If your sauce isn’t thick at this point, you can pour off roasting pan and skim off all fat with a spoon, then whisk in 1tsp corn starch & bring to boil for 2 min. Then back into tossing bowl. Depends on moisture content of the meat.
This recipe is for a double rack of ribs.
Much better if you pull the caul off the ribs
I want my baby back
Nah. It needs a smoker or BBQ. Everything else is just no bueno
Wrong
@@canubeetquad factually no. Put them side by side and it's so easy to tell how bad indoor ribs are
They look fine, but I want the smoke. A pellet grill makes great ribs.
What's with the blur on 2:05 dude? Too scared to show us sriracha? What kind of ad deals do u got going on that prevent this stuff man... drop em!
On second view you show the brand anyways seconds later so what gives?
You, are of course, talking about Kansas City ribs!
Why did you blur the ingredient brands? One thing ive learned over the years is that asian ingredients really make a difference with the brands. And you blurred them. That makes me not want to even bother trying your recipe.
Curiously they are only blurred the first time they are shown. They are unblurred most of the time. I wonder if it’s a way to avoid getting a strike.
@@sleepteam What do you mean by a strike? There are a lot of YT cooks that actually list the brands they use in there cooks.
Boiling your ribs is already a noob move. lol
Hmm, have the brands always been blurred out? I can't remember seeing that before. I mean it's alright, but it feels a bit distracting and "fake". I wonder what the reason behind that is.
Agreed. Its cringe. We all know what brands they are anyway…
Why the blurry stuff? It distracts from the video. Not a fan of this
Branding…
Guessing i could use beef ribs ? Dont eat pork.
A Dutch oven? That's what I do to my wife in the morning don't know how to do it without a blanket 😂