Basque BBQ, a journey into the best food Spain has to offer.
ฝัง
- เผยแพร่เมื่อ 7 ก.ย. 2024
- Discover the BBQ & Food Culture in Basque, Spain with this Black Smoke Adventure. We traveled to Spain with our Pitmaster Vadim in our quest to find the best food this region has to offer. We were looking for inspiration, great products and the best producers that Spain has on offer to better our barbecue offerings in our Black Smoke Restaurant and to feature in our first book 'BBQ, Booze & Attitude'. Join us and visit Asador Etxebarri, considered to be the world's best BBQ, watch how the best Spanish steaks known as chuleton are grilled at Casa Julian or learn how to grill the best fish at El Kano. Curious about our restaurants? Then go ahead and check them out:
Black Smoke Antwerpen: blacksmoke.be/
Black Smoke Rotterdam: www.blacksmoke...
![ตีสิบเดย์ [FULL] | นางเอกหมอลำเงินล้าน "อุ๋งอิ๋ง เพชรบ้านแพง" & ไฮโซสาวสุดฮอต "ลิลลี่ เหงียน"](http://i.ytimg.com/vi/jPxQS_EgrJ4/mqdefault.jpg)
I love the Basque country 💯💯
great video guyssss..
Honest opinion as a retired chef of 20 years. Sort out the subtitles and target your language audience, if your gonna have English speaking narrators then you'll need to have English subtitles for the none English parts. Also add the subtitles to the TH-cam subtitles option, so it doesn't cluster the screen with subs you don't understand and people can choose what language they want ect.
Apart from that, food looks amazing and I wish could of tried it. Bbq has always fascinated me but I've never really had the opportunity to have a go at it. It's on my todo list.
Lies again? Bible Quran FNB Money
Love this video. Y’all are awesome. 🔥🔥🔥
The BASQUE REGION in 😂 SPAIN 🇪🇸 , has GOT 😊 , the MOST AMOUNT of MICHELING 🌟 STARS , RESTAURANTS , in 🇪🇸 SPAIN ...😂...
Very good video. Greetings from Brooklyn New York.👍
Damnit if only I spoke better Spanish or could read the Flemish subtitles!! 😭😭😭 loooks sooooo gooooooood 🤤
Bittor arginzoniz, not Víctor
Deze video's zijn toch zoooo gaaf :)!!
.. in all, it's a very well produced video, and if you give it enough marketing it should get traction, just fix the subtitles to english
It's work in Progress :)
Mooie video, wanneer ga je weer video's maken over hoe jullie diverse gerechten maken volgens Smokey Goodness style ?
We zijn qua kookvideo’s best druk met bbq street waar Jord zijn smokey recepten tot leven brengt. Heb je die al eens bekeken?
The embedded subtitles detract from the otherwise stellar content! Your eyes are immediately and constantly drawn to the subs. Great work overall though.
here you are dude, i translated it to you:
1:55 - When I started working here I was working with coal. The problem with charcoal is that it gives off very aggressive flavours, which causes the properties of the products to be affected, and made the final result of the dish not suitable. I chose to work only with wood, which provides smooth, natural and clean flavours. The second point is to create the embers in a separate oven for greater control. The embers necessary for cooking are caught, they are taken to the grill and you play with the heights to control the cooking points. Once on the plate, the product already has one more ingredient, which is not seen but is perceived, which is the aroma of firewood.
4:50 - Julián Rivas started here in 1951 and was dedicated to making ham sandwiches and different things for the entrepreneurs here. He saw an opportunity to set up a grill and was lucky to hit the perfect spot. It continued the same and absolutely nothing has changed. My father Matías bought it 37 years ago and promised to change absolutely nothing. We try to continue with the quality of the product and the perfect grill. We use all kinds of breeds of cows. What matters to us is animal unity. One of the things that differentiates us from the rest is the way we grill. We use fire, controlled fire. What we are interested in is keeping the juices inside the meat. For that, we make a film above and another below with the fire. Salt is another thing that differentiates us from the rest. We put the salt at the beginning. If we put the salt at the end, with this type of salt, it would not give time for the meat to absorb all the salt it needs. Of course, we remove the salt very well at the end because it is a very fat salt and when eating it would bother. If you put a piece of meat with salt on top, the flavour is given by the salt, not the meat.
7:48 - I have been working as a salt man for exactly 51 years. The amount of salt that will have passed through my hands is about 20 million kilos of salt. These salts are from a sea that was 200 million years ago. This sea abandoned and left us immense amounts of salt down on land. And the rivers and subterranean waters that run below have been brushing against that saline mass and have taken it outside, to the spring of Santa Engracia. These salty waters have an incredible purity, it has nothing to do with the impurities of sea salt. Petroleum, oils, plastics…. This is very natural and ecological.
@@MA-hw5xh just wanted to say thank you for translating that for us none native speakers. It's appreciated.
@@LordAxalon you're welcome!
...how about Basque music instead of this cliche groaning poop. It's like a bad home Depot commercial.
..what did he say? they mix the salt with the cocaine and it goes off by boat to Miami? I don't understand the language, need subtitles por favor
I love how you guys speak English but there is no English subs
Sausage fest 😂
I have to learn spanish for this? what did the chef say?? subs are in some other language
he you are dude, i translated it to you:
1:55 - When I started working here I was working with coal. The problem with charcoal is that it gives off very aggressive flavours, which causes the properties of the products to be affected, and made the final result of the dish not suitable. I chose to work only with wood, which provides smooth, natural and clean flavours. The second point is to create the embers in a separate oven for greater control. The embers necessary for cooking are caught, they are taken to the grill and you play with the heights to control the cooking points. Once on the plate, the product already has one more ingredient, which is not seen but is perceived, which is the aroma of firewood.
4:50 - Julián Rivas started here in 1951 and was dedicated to making ham sandwiches and different things for the entrepreneurs here. He saw an opportunity to set up a grill and was lucky to hit the perfect spot. It continued the same and absolutely nothing has changed. My father Matías bought it 37 years ago and promised to change absolutely nothing. We try to continue with the quality of the product and the perfect grill. We use all kinds of breeds of cows. What matters to us is animal unity. One of the things that differentiates us from the rest is the way we grill. We use fire, controlled fire. What we are interested in is keeping the juices inside the meat. For that, we make a film above and another below with the fire. Salt is another thing that differentiates us from the rest. We put the salt at the beginning. If we put the salt at the end, with this type of salt, it would not give time for the meat to absorb all the salt it needs. Of course, we remove the salt very well at the end because it is a very fat salt and when eating it would bother. If you put a piece of meat with salt on top, the flavour is given by the salt, not the meat.
7:48 - I have been working as a salt man for exactly 51 years. The amount of salt that will have passed through my hands is about 20 million kilos of salt. These salts are from a sea that was 200 million years ago. This sea abandoned and left us immense amounts of salt down on land. And the rivers and subterranean waters that run below have been brushing against that saline mass and have taken it outside, to the spring of Santa Engracia. These salty waters have an incredible purity, it has nothing to do with the impurities of sea salt. Petroleum, oils, plastics…. This is very natural and ecological.
Sticking the middle finger shows lack of class made me not like the video at all