BBQ Pork Chops, Sweet Potato Fries & Slaw – Live Cook-along

everything on the most of the timeyou’re burning rainforest it’sunsustainable potentially like whereorangutangs a living or whatever andit’s just not good so it’s a good localso yeah so I’ve got the trial goinganyway as always I’ve got to set up soabout 50/50 heat so I’ve got a littlebit of trouble on the bottom there and afull chimney herethen I’m just going to tease these coalsaround one side they’ve got a good-sizedcrooked area they’re still this iscompletely cold so thank you very much[Music]make sure around in two different spots[Music]which a longtime friend called rentalheck made this salad for me me ten yearsago and it’s become a staple in thehouse it goes it’s an obviouscombinationso first thing we’re going to do is takethese pork chops now as I say these arefrom for the butcher about an inch thickmaybe got a whole load of fat on theoutside they’re absolutely gorgeouspiece of meat what I’m gonna do becauseit’s still got the actual the fat is allgreat but the actual rind if I wascooking like maybe on something with alid then I’d be able to there’s ways andonce you get this to crackle on the boatI’m the on the fact I’m not gonna dothat I’m gonna do is just gonna take theactual rind off so it’s close to theedge of Hanks I want the rest of thatfact that explainer crisped up so justtaking the rind off and white handy withthat give it a little bit of salt andjust leave it on the edge loops on theedge of the bag and we’ll end up with abit of cheeky pork scratching to have onthe side if you want really nice closeto the actual skin as a pan leavingplenty of fatnay gone barbecue for a little treatlater on it might start causing you agrow when the fat renders and startsflaring up for now all good so just keepan eye on those never waste anythingspecial for class incredible stuff rightso those are gonna just go back intoright I’m gonna make a very basic kindof well let’s start with the marinadewhich is quick marinade ready to go onthe grill and then with the remnants ofthe finish you could put it in with thepaper on the outside of these pork chopsjust gonna put if you were too lazy tojust throw the[Music][Music]woody bits in that’s going in there yougo for a second back again bruisingthose herbs basically all you’re gonnado they’re gonna burn off you knowyou’re not going to end up with much ofits flavoring the oil the spices againeven if you get the seeds in it’s notgonna matter because gonna burn off theygo in and then we’re gonna get some oilas well[Music]we kind of over in kind of getting youthe side coated a little bit and viceversa this is a marinade I mean youcould leave it overnightyeah ten minutes of that with the glazegonna finish it withokay so pork chops nice and marinatedthere see they’re gonna go to one sideI’m gonna go back for another hand watchand we’re gonna get rid of this flipthis board herenext thing sweet potato fries now thisis obviously a steak war like it nocouldn’t be cooking we’re gonna make mego back to that in a minute I’m gonnamake the sweet potato fries so super saythere’s a staple now for lots of peopleso just basically gonna slice them sliceit into strips like this I’m literallygonna cut them into price with the skinon so skin on sweet potato fries herethat’s put that one slice into four andliterally just gonna go along this wheregeez it’s that easyso I’m gonna do half of these on hereand I’m gonna chop up both of them bychop it sweetie it cooks a lot quickerthan normal Tanner and so by choppingthem this thinlyI was fine they go much better than youexpected in it the skin onalright alrightok so rice chopped that easy it’s a nicechunks gonna do know if you’re gonna dothem in the oven just need to literallythrow these in here you know freaka youcan add you know extra exercise if youwant I’m just gonna keep it reallysimple today just the salt at this stagebecause I’m not just gonna fried some ofthem on here as well so I want to frythem gonna roast them get them on thetray make sure that they’ve got spacethey’re not like all kind of probablylike 10 minutes turn 10 minutes give mefive minutesthe at the same time don’t want to makesure make sure you don’t want tosplashing it around because it willobviously flare-up and cause you agrowth so just a bit of oil in the panthere I’m gonna wait and stay with asnake I’ll be looking for a screaminghot grill I’m gonna send me deer airwith pork you don’t wanna be seven itmedium-rare so you haven’t got ascreaming hot grill you’re gonna burnthis fat and then you’re gonnajust on the edge of the fire here thisfaster real benefit of having like notthe whole thingnot on fire so many people you go to thebarbecue and you see and just literallyjust want to get the whole thing full offire it’s just the worst thing you cando right so one and two pork chops okayI can already see the fat is dancingthere go in try one okay so we can starton the slaw down the middle nice thinslice we’re gonna go between the top ofthe bottom not rather than that ratherthan across the grain with[Music][Music]okay that’s left right away amazinglywell it’s time to check on this meat I’mgonna hit this but it’s like speedthat’s but I don’t want to rush itbecause I don’t want that fat to burnit’s what the fat to render you’ll seethe flames start to look aroundotherwise gonna end up with charred fatand I don’t want thatI just wanted to render okay so I’mgonna move that around now these friesare looking to superb it might even beable to come up and again cooking skyhe’s gonna barbecue like this obviouslyyou want to be able to drain your friesof all the fat all I’m gonna do oncethese are done which is pretty close isI’m gonna pull this back say they aredone that quick absolutely gorgeousthose so I’m just going to pull themaway pull the back okay and then it’sgonna take them off and let them rest onthe grill here with all that fat andjust drain off and they’re gonna staywarmso we’re getting serious flames nowbecause this Pats renderings I’m justgonna move that across thereyou’ve always got somewhere to meet mewhen you get your flare-ups time to moveit okay a little bit of char on thatshot there okay trying to avoid that andif it gets too much you can always angleit so that the chops the fat bit it’skind of off the heat and always move itto a safe position you think yes leavethose now read those said that the themeat side is mainly over heat and thefat end is kind of like in the coolerzone and less likely to cause a load offlare-ups okayor back in the back but we’re gonna doit so gonna let them fall grab it keepthe fat on and then we’ll throw them inagain at the last minute we shouldreally crisp them up you know that’s theold arrestin trick well alright so sorrycarrot onion in there apple next soliterally just blasts thatfancy okay carrot apple and onions inthere I’m going to seek to this dancingflame again looking really good nowlet’s get that fat out the heat lovelyright a little bit of parsley it’s oneof my favorite salads in the world it’samazingtry it really really well it’s lawpeople messaging me back hito recipesuse that heat a nice toilet right slawdone so the clean down clean downwhatever right so glaze for this now sogreen coming back to the remnants ofwhat’s left my my original marinaderight so I’m going to give these anothercheck nowcuz I reckon they’re going to be closevery close to being there the marinadeso punnyand a little blaster hostage just rightkick three tables with too few teaspoonsis that what you want it there’s a hotsauces as well weak-ass hot sauces thisone it’s medium right so just wise allof that look you got kind of like asnice sticky glaze which you literallyjust gonna gonna add to those pork chopsright at the last minute that’s becausethe the fatsorry the the sugar in the funny becausethey’re so close I’m gonna do go for itnow so I’m gonna give those are glazejust a thin glaze as well that fat isdancing though really is so gonna tip itover just crisp up some of that fats sosome of that lazy just put on they arelooking awesomewell happy with those second glaze onthis sideall right gorgeous but probably do justa little render sometimes it’s good justwith a steak or anything like this ifyou just hold the steak or the choppedfat side down just to render it offwithout cooking the rest of the meat anylonger necessarily had same contact ofthe fire as you ever see flat sidesperfectI’m gonna say that that’s ready to goperfect just double-check these againwith this probe the probe finish allthese rumors years ago in ringworm andall this kind of stuff and theregulations now on firearms are so youknow so tight that’s not it’s not areally insane risk as it used to be soyou don’t want to overcook it just goingto give that final glaze on the on thegrill right they can restThank You mesh there I’m going to goback in for the second cook with thefries you really crisp them up sothey’re nice and soft now this is we’regoing to get that that’s why he reallyshouldn’t make you should make sure youdon’t have much fat in this is going todo this littlest bit of fat possibleokay so they are done literally thatquick back out again for their overdoneokay then we’re just gonna go tiny bitof parsley just to finish those off nicewedge of[Music]and then are double-cooked since a frystackthere we have it pork chops pork chopswhich on Friday we’re going to be cookedthe strawberry cheesecake played withchicken wings that I made on crazydeliciousit’s Friday people you know want to havean indoor a little bit of indoorsalso I think it’s good for people tomaybe have to get to taste them they area bit of a strange concept and so Ithink I’m quite excited about that oneso I’ll post a photo of this what I’vedone as usual you can check the photoget the ingredients list for next weekand join me on Friday to make suchtrouble cheesecake chicken wings nearlytwo options you can either use deep fatfryer which is the way I’m probablygoing to do it or I’ll give you anotheroption as well so you’re still gonna beable to do it regardless again a fryerif young people are taking part Isuggest you do the oven way or makethose bags that you make sure you cankind of get any supplies be Friday – alobster ladhope you’ve enjoyed the live show todayif you have please hit the like buttondrop me a comment show me anything thatyou get to do on any of my social mediachannels get subscribe if you haven’talready I’ll see you next week