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Video

What Happens When A White Hot Tungsten Cube Is Placed Over Watermelon And Steak [WATCH]

There’s always a childlike fascination we have when it comes to foods being exposed to fiery substances.

In Beyond the Press’ newest video, they take a look at what would happen to two different types of foods when a white-hot tungsten cube is dropped on top of them. Because the melting point of tungsten is roughly 6,192 degrees F, it’s able to absorb an insane amount of heat while keeping it’s form.

The heated cube is first dropped on a piece of pork steak which instantly chars the cut of meat in seconds.

For dessert, the cube is then reheated and placed on top of a watermelon. Here’s where it gets fascinating. The watermelon’s rind pretty much withstands the majority of the heat from the cube. Beyond the Press’ crew had to break open the burnt groove created by the tungsten block, reheat it, and re-position it back on top of the watermelon. This time, it sinks right through the fruit, boiling everything inside in seconds.

A large part of the gratification we get from these videos is never having to handle the crazy temperatures ourselves, as well as the cleanup process afterwards.

Still, we can’t figure out why a watermelon can withstand such heat but always seems to break open when I fumble with my groceries. It’s mind-boggling.

Categories
Animals News Technology

New Research Says The Future Of Bacon Will Keep Pigs Alive And Happy

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We may be able to enjoy all of our bacon-laden products without slaughtering any pigs in the future.

New research that was just published in the acclaimed scientific journal Nature made huge steps in the development of cultured (or lab-grown) pork products. Researchers were able to extract pig cells and naturally activate them to grow into specific muscle/meat tissues, which could include pork belly.

Additionally, the scientists were able to develop a cultured medium for the cells to grow on, meaning that TWO huge steps forward in the production of cultured pork were performed in a single study. Incredible.

Research around cultured meat products has been growing in recent years as consumers and scientists look to alternative forms of protein to feed the planet. Conventionally raised animals are unsustainable to continue to produce without exhausting the world’s natural resources.

Pork, for example, takes 19 pounds of grain and 576 gallons of water to produce a single pound of meat. Cultured meat cuts that amount significantly by eliminating the need for grain and reducing water needs for the cultured medium.

The big question with cultured meat lies in the texture and acceptability of the final product. Memphis Meats has been doing well so far with the reception to their cultured beef meatball and fajita meat.

When it comes to bacon and other pork products, however, it’s unsure if consumers would be willing to try bacon “grown out of a petri dish”. It would be perfectly similar to bacon taken from a slaughtered animal, and ethically more appealing to consume since no animals would be killed. PETA is even funding research to help make these cultured ethical meats happen, according to the Kansas City Star.

Personally, I would rather eat that clean meat to help make the planet a better place. That, however, might be different from how you feel.

So, would you eat bacon if you knew that it was grown in a lab and didn’t come from a slaughtered pig? What’s your take on cultured “clean meat?”

We’d love to get that discussion started.

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Cravings Deals Restaurants

For One Day, Dickey’s Barbecue Is Giving Away A Free Pound Of Meat

Looking for a mouthful of meat? Dickey’s Barbecue Pit is holding a pretty sweet deal on any of their barbecued meats this weekend, reports Brand Eating. For any pound of meat purchased, you can get a second pound for free.

While the meats may vary depending on the location, the restaurant chain offers up to eight types of barbecued meats: chicken, jalapeño cheddar kielbasa sausage, Polish-style kielbasa sausage, turkey, honey ham, pork ribs, pulled pork, and beef brisket.

The deal will only be available on Saturday, Jan. 21. All you have to do is sign up to their mailing list, to which you will receive a coupon for the deal to present on the day of.

You bet your hickory-smoked buns we’ll be there getting a pound of brisket.

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Culture Video

North Korean Refugees Try American BBQ For The First Time [WATCH]

We’ve written about DigitalSojuTV in the past. These are the dudes behind such videos as Korean Girls Try authentic Mexican food for the first time and the three iconic types of American pizza for the first time.

While the reactionary videos are no doubt amusing, the popular YouTube channel has decided to dig a little deeper into their newest piece of content.

For their latest, a panel of four North Korean refugees are taken to a restaurant in South Korea where they get to try American barbecue for the first time in their lives. Trying barbecue for the first time is truly a life-changing experience in itself, so the producers didn’t want to give them anything less than amazing, authentic food.

To do so, they tapped pitmaster Augustin Flores of Sweet Oak in Wonju, South Korea. Flores, half Korean himself, is a classically-trained chef who was also taught to barbecue by celebrity pitmasters Harry Soo (winner of BBQ Pitmasters season one), Myron Mixon (four-time barbecue World Champion), and the late Konrad Haskins (BBQ Institute, Texas).

Among the meats they try are pulled pork, a pulled pork slider, beef brisket, burnt ends, beef ribs, Texas-German sausage, smoked chicken, a plethora of classic BBQ sides, and popular sauces. In short, this was a glorious crash course into the world of American BBQ.

As the group eats, they recall stories of life in North Korea and the hardships they had to endure. This includes everything from minuscule rations, eating dog meat, and the possibility of being executed for consuming beef.

Check out the incredibly beautiful video to hear some heartbreaking stories of life in North Korea while learning more about the flavorful culture of American BBQ.

Categories
Celebrity Grub Culture Video

Gordon Ramsay Makes 3 Holiday Recipes He Enjoys At Home With Family

We’re only a few days away from the holidays and, if you have the misfortune fortune of hosting friends and family this year, you’re gonna want to lock down that menu as soon as possible. Our boy Gordon Ramsay, shows us three holiday recipes you can prepare in advance for the holidays, before things get chaotic.

A highlight from Ramsay’s Christmas special is when he shows us how to make a Christmas stuffing consisting of pork, apricot and pistachios, a caramelized cranberry & apple sauce, and mint chocolate truffles.

Chef Ramsay heavily advises you to create something delicious with smaller portions rather than something average with more to go around. Y’know, so you can savor everything.

With some help from his son and daughter, Ramsay sets off to prepare a sweet and savory holiday feast for his friends and family. Check out the video, if you’re looking for some seasonal inspiration straight from the decorated chef himself.

Categories
Culture Video

Watch American Kids Try Christmas Foods From Around The World

Christmas is almost here and while we’re stressed about what to serve for that big holiday dinner, we should draw some inspiration from Christmas dinners held in other countries from around the world.

Cut’s series American Kids Try takes a look at the holidays in their 10th episode. In it, the adorable group of children try Christmas foods from around the world.

Dishes include barbecued shrimp and pavlova (a meringue-based dessert) from New Zealand, pig roast & rice with pigeon peas from the Dominican Republic, and a bucket of fried chicken and a Christmas cake from Japan.

Their reactions to the contrast of cultures, tastes, and textures are pretty priceless. The food itself looks pretty damn good, too. Check out the video to see what foods other countries celebrate the holidays with.

I seriously envy Japan’s tradition of fried chicken and cake. Sounds like a tradition we should start for ourselves here in the states.

Categories
Fast Food What's New

McDonald’s In Japan Debuted A Deep-fried Pork Katsu Burger Stuffed With Cheese

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McDonald’s Japan has introduced a new burger that’s sure to delight cheese lovers as much as fried pork lovers. A new sandwich made its debut at the Japanese McDonald’s chains that features a pork katsu cutlet oozing with cheese inside, Rocket News 24 reports.

Gotta admit, we’ve never tried pork katsu with cheese before. Should be an interesting adventure for our stomachs.

The Cheese Katsu Burger features a breaded, deep fried pork patty that’s filled with cheese. Once ordered and deep fried, the cheese will start oozing as patrons bite into the crispy goodness. McDonald’s new sandwich is also topped with cabbage and some mayonnaise.

You can find the new sandwich at participating McDonald’s Japan locations starting Nov. 2 for a limited time. Each burger costs about 390 yen ($3.72 US).

Photo: McDonald’s Japan

Categories
Cravings Culture Features Restaurants

California Is One Of The Most Underrated BBQ Scenes In The Country

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I’ve never had the honor of trying the barbecue from Texas, the much-acclaimed cuisine around these Foodbeast hallways, only being in the state long enough to connect to my next flight. Before I set out on that adventure, I needed to take a look at my own home state and understand what kind of amazing barbecue California had to offer.

People like to hype how great Texas BBQ is, and I’m not here to disagree, but the great Golden State can definitely hold its own against the best of them when it comes to smoking meat.

As I embarked on my journey of barbecue enlightenment, I met three pitmasters along the way.

Stoked! California BBQ

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Jason Espiritu is the owner of Stoked! California BBQ. I first met him at Smorgasburg LA, a weekly food festival held in Downtown Los Angeles where social media-savvy patrons wait in line for Instagram fodder and ice cream.

Stoked! California BBQ doesn’t have a brick and mortar location, but you can find them on weekends at Smorgasburg LA.

It was blistering on Stoked’s inaugural day. The sun engulfed the long line of patrons, hungry to try the booth’s tri-tip. The heat didn’t deter them, neither did the wait. It was from Jason that I learned of Santa Maria-style BBQ.

Born in the Santa Maria Valley, Espiritu was a part of the fabric of a close-knit community. The area is known for its agriculture – primarily cattle ranches, strawberries, and a fine selection of wine. With a population of about 100,000 people, the valley holds a small town vibe, the kind where it seems like everyone pretty much knows each other.

What drew Jason to the BBQ business was, in fact, the community.

Growing up in that environment, you could look in any direction and see smoke lofting through the air. Get close enough and you smell the meat and red oak whiff around you. Get even closer and you for sure hear laughter and good times surrounding the BBQ pit. Lucky enough to be invited in for a bite? You’re guaranteed a stuffed belly and a happy heart.

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As a young man from Santa Maria, Espiritu’s story is similar to many others before him.

Every young man in Santa Maria eventually learns his way around the unique style of a Santa Maria BBQ Grill, so the story of how I got into BBQ is similar to so many others before me. You grow up eating the cuisine that your fathers and family would work together to cook. And eventually you are called on to learn how to split the wood, start the fire, stoke the coals, operate the grill grate, and figure out the proper cooking temperature… until you are finally entrusted with cooking the meat.

They key to the meat, he explains, is timing:

It’s not only about seasoning it properly, but it’s very important to NOT OVERCOOK it. Any resident of our central coast will tell you that a pink, medium rare is key.

There are four things Stoked! focuses on when it comes to their barbecue:

The wood, Red Oak, is native to California and produces a slow burn ideal for the cooking process.

The dry rub, accentuates the flavor of the meat with a simple mix of salt, pepper, and garlic salt. Jason does not use sauce.

For the cut of meat, they use tri-tip because of its particularly beefy flavor and marbling.

Finally, the smoking method utilizes a Santa Maria Style BBQ Grill. It’s an open pit with an adjustable grate that allows you to lower and raise the cooking surface so as to adjust the cooking temperature to one’s liking. When the smoke’s characteristics and flavor are absorbed, you can lower the grate and get a sear on your meat before serving.

Traditional side dishes paired with the meat are pinquito beans (a smaller cousin to the pinto bean, native to central California), garlic bread (to mop up all the meat’s juices), and a strawberry dessert of some sort (as strawberries are a major crop of the area).

To Jason, it’s purpose that drives him. His food is about sharing an experience, evoking an emotion and ultimately making people happy while staying true to the values of his home state.

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Jason doesn’t claim his BBQ brings anything different or new to the table. Rather, he wants to be an ambassador to the form of Santa Maria style BBQ that encompasses a rich tradition and history developed in California.

Stoked! California BBQ doesn’t have a brick and mortar location, but you can find them on weekends at Smorgasburg LA.

The Smoking Ribs

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Kenny Tran discovered his love of BBQ at the age of 14.

In his youth, his mother drove him to a Food4Less because beef ribs had been on sale for about 50 cents per pound. As the matron Tran went shopping for groceries, she tasked her son with grabbing the beef ribs.

Standing in the meat aisle for what seemed like forever, an elderly lady walked up to him and gave him some words of wisdom:

Oh honey, just grab any rack, boil em for 40 minutes and grill over high heat while basting your favorite BBQ sauce. That’ll get you started!

Tran said he never knew that that moment would drive his life’s passion. Though through refinement, his technique has also grown vastly from the simple boil, grill, and blast with sauce.

Because of emission laws in California, Tran can’t really duplicate BBQ from any other state. His restaurant, The Smoking Ribs, has to work with gas stick burners indoor for commercial or stand alone buildings.

Kenny reserves the traditional pit-smoking style of barbecue for catering events.

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To keep his customers engaged, however, the pitmaster does switch out the wood and flavor profiling every quarter.

What sets Kenny apart is his openness to growth, something you don’t see much of in such a traditional style of cuisine.

People in general are smart and always have great new innovative ideas to change or grow. I don’t have all the answers. It’s okay to not have all the answers. I’m still a student of the BBQ industry and business. We all have room for growth. That’s what makes our brand special.

Ray’s BBQ

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Ray Ramirez taught himself BBQ to save his life.

It’s about loving what I do and doing it to the best of my abilities.

In 2011, after being laid off from his job as a personal banker, Ramirez was worried he’d fall into depression. He picked up barbecuing as a hobby, something to do to keep him mind busy. Ramirez soon found that he had a knack for it, and started to learn as much as he could about this brave new world.

He began his barbecuing businesses smoking meat in his backyard and, after saving up enough cash, threw everything into a space in Huntington Park, CA.

While initially starting with gimmicky items like the pulled pork or macaroni and cheese burritos, they were quickly nixed to focus on traditional items like brisket and pork ribs.

What sets Ray apart from other BBQ restaurants is the quality of meats he uses. The restaurant is known for serving very high-end meats, like Duroc Pork. Considered the “Angus” of pork, Duroc is specially bred to have a redder tint and more marbling. This means that the pork stays tender and juicy as you cook it, more so than commodity pork.

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Ray takes a very hands-on approach to his restaurant, being the only one allowed to touch the pits and smoke the meat. If he’s sick, or decides to take a vacation, the restaurant closes down and you’re shit out of luck.

Ramirez can always be seen making rounds throughout his restaurant, taking the time to have genuine conversations with each of his customers.

You are not going to my shop, you are going to my house. And to me you are not a customer you are family.

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Each pitmaster taught me a few things about California BBQ that they’ve learned through their years doing what they love:

Community. Growth. Passion.

One day, I will take that trip out to Texas. There’s already a bucket list of barbecue restaurants I intend to visit and pitmasters I would love to meet. Until that day comes, however, there’s a treasure trove of smoked meat and genuine people right here in California, ready and willing to share a bit of their character, one emblematic smoke ring at a time.

I’ll proudly stand behind you, California. Just keep smoking that plump, delicious brisket.