Cooking Delicious BBQ Pork Ribs At The Compound With My Son

all right we’re trying to gather wouldsee my son and I are out here gatheringsome frond branches and stuff trying toget the dry dead ones to use fuel forthe the homemade rocket stove sobasically we’re just breaking up deadbranches trying to make fuel when I makesure we take enough because we got ahike back here but I want to make surewe have enough fuel to actually burnlong enough to cook our ribs the porkrib that we got so it’s not exactly thesame as it was when I was out herecamping at the but different experienceflying men overhead here there are allover the place it is there’s a the RVway out there and that’s how far wehiked over to the wooded areas so we’rejust basically gathering tinder my son’sgathering these little brand just tohelp me keep the fire going so I thinkwe might have enough but just in caseyou don’t want to run out of fuel whileyou’re cooking if you run out whileyou’re cooking the food doesn’t get doneso you know and unlike normal people whoget the thing burning and then getcharcoal I actually cut the meat outthere while the fire is still burning sowe’re gonna be doing that so stay tunedfor that hopefully we’ll have the firegoing but next time you see the videoresume alright we’ve taken some of thewood there and we’ve broken it up andusing the leaves as tinder my son’sgonna try to pour some of that so you’regonna spring like a line like a linethere you go so you’re gonna do thataround the holenot too much but there you go code it alittle bit more towards the centertowards the center there you go thenthat’s done we’re gonna take this onewhich is a little rustyour little stove top here and we’regonna put it on here because this iswhat we’re gonna actually cook on withand what I need you to do now is kind ofseason it now take this yeah and thenkind of rub it all around can you dothat Nick so rub that all around get itto coat it because if you don’t coat itwell then that’s what’s gonna show up onour food when we go to eat it thestate’s gonna get a little bit of extrairon actually not steak with ribs so putput more oil on it be generous on theoilso and then just kind of get all therust off that you can because you knowwe don’t want to be even rustyeah dirty I know and that towel isgonna go where when we get none yeah soit’s gonna go here I think it’s goodenough okay so we’re gonna put this inhere that’s gonna do what get a stickthat you can use to stir and put thingsin and then it’s gonna be a matter ofstarting up the fire here gonna lightour fire and we’re gonna bring out ourarmy and you start to prepare that soput the lid back on this and we’re gonnamove everything away we don’t want anyof this stuff catching on fire but yousee we’re in like we got like a lot ofpavement and stuff where we’re at soit’s kind of safe you know we’re notexactly on dirt or with leaves and stuffwe can catch on fire but I’m gonna getsome water just in case have water onstandby and then we’ll go ahead andstart the fire up and start cooking upour food mmm I’m already hungry justthinking about those ribs all right weare back for this man what we’re gonnado is cook up these Smithfield st.louis-style pork spareribs that I justpicked up from Walmart nine dollars and74 cents for that rack and we’re gonnaseason it using Kikkoman soy sauceminced onion and of course our infamousbhadiya and we’re gonna be cooking itover this homemade rocket stove if youwant to call it that this potted stovethat my son put together with the fueland everything so he’s gonna be lightingthis up you’re not at work this shouldpush you hold the button down you got tobe close to this though try to set thaton fire the wood I mean that the paperthere you go you got it so we got to cutthe individual ribs because it’s gonnabe easier to cut it now than you knowafter it’s cooked I guess it could bedone after it’s cooked but I think it’sgonna cook better if we have all thesides exposeso this is actually you don’t even looklike ribs or they’re coming up as chunkswe’re gonna what gonna do is we justgonna put some soy sauce in thiscontainer here cuz we’re gonna be usingthe soy sauce as our marinade sobasically just pouring some soy sauce Ithink enough sweet sauce here for whatwe’re gonna do and we’ll soak the meatin it and then we’re gonna season itright over the fire so that’s the planat least for now so I’m gonna take thethe meat and just soak it and we’regonna do it in batches that way yeah yougot it you got to build it up like ateepee because otherwise it’s gonna burnout if it doesn’t have an oxygen so wegot this this soaking up right now andwe’re essentially just going to coat itwith soy sauce and then we have it so wegot the soy sauce all over our army andat this point what I’m gonna do is grabmy camera here okay and we’re gonna tryto put it on there even though you knowthey say normally you should um shouldhave the fire already down it’s notheavy like flames and stuff but we’regonna put it right on there and we’regonna season it so we’re gonna put thison here like this and let this one cookup and season it then we’re gonna poursome onions on it some of our questiononion you can see the flames are kind ofdying so I’m gonna have to add some morehere in a minute you can see this iskind of cooked and I’m gonna flip thispiece over look at that and that lookgoodwe’ll flip this piece over and it’sother piece like it that was a piece ofdrop so we’re gonna let that continue tocook and while that is cooking I amgoing to cut up some more to let my sonput on here and then I’m gonna go makesome rice so stay tuned and we’ll beright back alright looks like Nick did areally good job cooking up the the firstbatch of ribs and he is rebuilding thefire so China get set up kind of like ateepee type shape because you want airin between Nick you want air in there Iknow well see how I’m tilting that youwant air and be tween and you can go youcan have pieces sticking out herebecause that’s how you move it see howwe got air that will allow it to burn soa couple more pieces that way you don’tneed the little onesthat’s kindling you don’t need it getthe bigger ones because those are theones that are gonna burn and you want itto what right now so we’re gonna put itin like that like this and guess whatyou can do now get the second batch ofribs and bring it out here and let meget another stick here hang on a big oneI want a fairly big piece to burn allright hopefully that doesn’t put thefire outso now take from the bottom take the onefrom the bottom if you can flip it theone that’s coated the one that has somesoy sauce all over it there you goand then put it up there side wait youknow crosswise of the beams that doesn’tfall down and try not to let the meat goin try not to let the meat no no you didfine it’s laid across there you goyou’re doing good and then we’re justgonna pour some seasoning on it as weput it on in we’ll add more seasoningand spoon the soy sauce on there to itmarinate it only of you are making thisat home you might want to marinate itovernight but because we’re doing thisout in the woods so out at the compoundwe’re kind of marinating it and doing ityou know like I normally do and it turnsout all right are you able to grab itokay and put it right next to it andthere we go yes Sabri you’re learning Iwas telling him you know my son hearabout me on and it’s a safety issue shegotta act right away but also he’s doingthese things because he’s learning Imean this is how you learn you learn bydoing and then it’s wrong then you learnit’s wrong don’t do it that way up thereyou go and maybe that’ll be it for nowwell you probably boom for one or twoslide it over right move it over alittle don’t put your hand where yougonna burn okay if it gets hot get outyou’re right over the fireso we’re seasoning everything with ourmagical body I’m gonna start to poursome onions on there this is our mincedonion you might want to make sure thatmeat gets totally on there this thispiece right here but otherwise that’sgonna be wrong you see how it’s got apiece sticking out move the other oneover little body I gotta get my bodyluckily I do have my body yeah so I’llgo get another bottle then that otherbatch right there you can cover the lastbatchall right so listen to me well you’rewatching this you’re gonna want to flipit here soon okay when it gets fullycooked you’ll put it on to that otherplate meanwhile I’m gonna go cook upsome rice okay you can use a spoon ifyou want or you can use what you’redoing that’s fine just don’t burnyourself okay be very careful son I’llbe right back okay well meats got thatcooking you got it well under controlright now I’m gonna get back into the RVand I’m gonna use the butane system hereand actually cook up some rice so staytuned for thatall right while Nicholas is cooking theribs outside he’s got it well undercontrol I am then it puts up some riceso I’m just basically pouring some ricehere gonna make enough for two peopleand he and I both eat a lot of rice soI’m gonna make a little bit more than Idid last night yeah this is gonna be agood lunch brunch butane stoveand some water here if I find some waterand it looks like I’m out of water Ijust go ahead and open up a new wellI’ll use this water and open e1 now somewater we obviously need more waterthe ratio of rice to water is about twoto one for every every cup of rice youwant 2 cups of waterI don’t really measure I kind of eyeballeverything so here we got the water andwhat I’m gonna do is just pour enough soit’s just slightly over see that thewater is slightly over slightly over thethe rice and then we’ll turn this butanecooker on k-tiz on flame on and it’sgonna heat up and to help it cook upwe’re gonna simply put our lid on it andjust do like the electric rice cookerwhat’s gonna happen is turn the heatdown just a little bit what’s gonnahappen is the rice is gonna start toboil and then the water will evaporateout to the the top here and I just saidI got to cut off the heat once it startsboiling and turn it down a little bit inlight simmer that way the rice has timeto absorb the water and puff out and notbe so starchy you know not be so stiffso this is gonna cook up some more andthen we’ll be back as you can see therice is indeed boiling right now so it’scooking right out you don’t need to doanything you don’t need to stir it oranything just let it boil up the excesswater will evaporate and when the watertotally evaporates your rice is done sofor cooking rice simple like this whatyou kind of need is a lid with a holeand it helps if you have glass lid soyou can see inside and you’ll see thatthe rice is done you know you can turnthe heat off like when I see it boilingand it water is almost gone I turn theheat off and I let it kind of um simmerand you know let the moisture flow outbecause as soon as all the excessstur flows out your rice is perfectlycooked so let’s take a look at what’sgoing on with Nick right now because Ithink he’s almost done I don’t want toleave this rice and forget it though soI want to come back in a minute and itlooks like he’s got the the food goinglooking good son says it done what’syour hand there don’t put it over to thefire and burn yourself if it gets hotyou’re in the wrong white place so thecooking was it still cooking yeah lookat that you know I think it always tastetaste best when there’s a little slightburn but not too much so what you’regonna want to do is um put those on tothis plate and I will help you hear thatside still cooking yeah you’re gonnamove that to the middle the other one isit cooked put that here and then putthat one towards and you might want toadd more on flame before you add newmore stuff put that other one in themiddle okay and then you put it in themiddle where all the meat can cook andthen what you’re gonna do is probablyadd some more sticks yeah okay and thenI got a go deal with the rice because itis going to burn I do need to clean allthat floor there with the drippings sohere you can see it is continuing tobubble up I’m gonna set it on our littleassistant here so I’m gonna turn theheat down just a slight bitthe the steam coming out is what’s gonnamake this rice cook perfectly you knowit doesn’t have to and when I was inThailand we didn’t have like lids withthe holes in it like this we wouldactually pour when it once it boiled upwe poured the water out and then let ityou know simmer and absorb the rest ofthe the water but here with this with aglass lid and a hole in ityou can actually look so I’m turning theheat down because I want it to slow downthe cookingyou should my flame is too long thoughflame is still on so I just wanted toslow down a little bit that way the riceactually it’s time to absorb all thatthat water okay it looks like the riceis nearly done you can see that it’smostly dried out at this point it’s juststeaming see how it’s steaming once allthat steam goes away the rice is done soat this point I think I’m gonna go aheadand sandwich waters in here there’s novisible water left so it’s just a matterif you’re laying it steaming and finishcooking I’m gonna go ahead and shut offI don’t know if I should let it sit justanother minuteya wanna go ahead and shut it off so I’mgonna turn off the cooker just let therice sit and simmer what it’s gonna doyou can still see steam coming out thatmeans there’s still moisture in there sothe rice is still cooking up but it’llevaporate slowly and while it’s doingthat when I go take a look at my son andsee how he’s doing about outside okay sothis is a batch that Nick has cooked upyou’ve got it seasoned very good jobNick got it seasoned and you’re gonnasprinkle some more soy sauce and flip itover and then maybe sprinkle the otherside this is the last of it rightfantastic job son I’m so proud of youyou did a great jobyeah looking really good all right so goahead and flip it and do what you needto do I’m gonna go to get the rice readyand we’re gonna have a nice lunch herein a minute okay all right it looks likethe rice is pretty much done look atthat perfectly cooked rice how’s theribs Nick all right the ribs are prettymuchdone all right so what we’re gonna do atthis point is we’re gonna go ahead andassemble the dish and show you what ourfood looks like yeah I’m lucky to havesuch a good assistant today Thank YouNick you did a really good job son allright I hear that’s what the thefinished product looks like look at thatnicely cooked ribs out at the compound Iam gonna have some with some white ricehere you did a fantastic job Nicholas soproud of you son this looks so good ohmy goodness don’t have to right now andwasn’t likely gonna have leftovers lookat that oh that looks so good so let mego ahead and get my spoon and stuffwe’ll do a little quick taste test allright here there’s my meal enjoy here’show did that look Nick is it still redthen it’s not done that needs to be whatput that back on the grill you mightwant to add more flames yeah if it’s redit ain’t done so let me check this outand see if these are done or not I don’tyou saw that piece of meat was um hadsome red in it which means it’s notcooked I’m gonna try to cut this overwith my spoon here instead of a knifeonly gripped with two hands so it’s kindof hard to film but this looks done tome check your other pieces are they doneif you need a steak knife huh you sureokay and the others are grilling stillall right fantastic so that looks goodit’s not red right I’m gonna get minethis looks to be done could we cookmaybe a little bit more I don’t knowouch I think it’ll be okay yeah I thinkthis no no maybe I’m gonna put that onthe grill too maybe these are a littleunder let me I get a steak knife and cutit open you don’t wanna get sickas you can see Nick is uh we enjoying ithow does it look now pretty much cookedmm-hmm it all cooked completely alrightand you can see I’ve got the the restout here on the grill you know I wasbetter to overcook the stuff thanundercookedsome people wonder why I seldom get sickfood poisoning and stuff and this is whyI am make sure that the foods thoroughlycooked I try not to eat anything that’squestionable you can’t you know ifyou’re living in a van or even an RV orwhatever you don’t really want to begetting sick here it’s it’s bad enoughgetting sick if you live in a sticks onbricks it’s like a hundred times worseif you’re in a vehicle and of coursecarry imodium so here’s the part thatwasn’t cooked I am putting it over thefire and letting it cook and this pieceis done this should be done so I’m gonnahave my food here in a minute this I’llcook up a little bit more they don’twant to overcook I don’t want it allcompletely dry it out see the beads aresmelling it wanting the food but youknow bees normally go after honey so I’mnot sure why not honey but sugar andflowers and stuff so I’m not sure whythey’re here just checking me outyeah I’m gonna go ahead and enjoy thisfood it’s looking really good and Ithink we have some really nice ribs so Ihope you guys enjoyed this cookingepisode I’m gonna do a real quick tastetest here though before we sign outbecause um this looks good to me oh mygoodfreshly cooked ribs over an open firethen they look good oh my goodnessmmm deliciosothat sauce next what’s the bodysuperb so if you get a chance why notgrab a rack of ribs make yourself alittle portable semi rocket stove orjust a little portable grill here thispot was like $3 at Walmart and I ain’tcut a hole through it there’s an episodewhere I shot I make this but for aboutthree to five dollars you can have anice little cooking thing portable theydo sell something like this commerciallythere’s like $50 I hope wherever you areand you’re eating well Bon Appetiteverybody bye now