sadly, because I love his videos, I agree. That was so so so bad.. And as bad is he doesnt understand how bad it is and puts it in video. A blow torch on meat on a grill?!?! the simplest of cooking.. meat on a grill.. then a blow torch!? im sorry that is so so sooooo weak
I love your use of the cast iron pan and grill grate. I think I will try that, although my soundings aren't nearly as serene. The blow torch was a nice way finish it off. 👍
Cooked it nicely in my opinion. If he would have cooked it longer, the ends would have been dry as hell. Hard to evenly cook a piece of meat with varying thicknesses on an open air grill. Pink on pork is fine. More preferable. It means you cooked it just long enough to be safe without drying it out. Then he went back in to torch the rare bits in the middle of the deepest part to make it safe. Unless brined, pork that is solid white all the way through is basically shoe leather.
Malone Mantooth it wasn’t beef steak, it’s pork. I get that taste is subjective, but there are some things which are objectively wrong in terms of how to properly prepare a protein. He undercooked it and then attempted to repair with a small blowtorch. He also cut into the very large chunk of pork right after it was cooked, which caused the juices to run out all over his board instead of staying inside the meat. This meant the end result is dry and undercooked. Not to mention a waste for how expensive a premium cut like that is.
@@caglioso: Some people eat pork, chicken and beef that way. I never would, but that's how some people like it. I myself would have seared both sides then cover and bake it. But to each their own.
Beautifull video! As argentinian (where we love to grill with embers or, as we call it, "parilla") I would recommend to use less embers (you can add some later if it is getting extinguished), or at least put the grill a few inches higher. That way, the outer meat doesn't burn so easyly and you can control better how rare or well done you want it.
He was making a crucial mistake: Pouring water instead of wine! Furthermore I don't know if the blowtorch was needed. The meat look quite perfect to me.
One day we may find out who actually is behind Aden Films - I suggest the name is Blake ? Great presentations esp in Japan videos - just wish in his comments at the end - he includes what the ingredients were in each side dish....intriguing...most I know from my corp travels to Japan before retirement - but a few got me.
I like that grill set up. I would call it a poor mans grill. Easy to setup 20 bucks for the lodge cast iron. Looks like a Steven Raichlen Tuscan bbq grill. Weber rapid fire chimney starter. And a wood cutting board underneath. Sweet setup Less than $120 bucks.
@@4ndymcfly obviously the meat is from Spain, I just thought he got it while in Japan since that's where his videos during the time of upload were mainly shot. Importing is a thing after all
I am from Spain, the pork cut is from the Joselito brand, from the city of Salamanca. You make several mistakes when cooking it: Iberian pork is not made in thick cuts. You must cook more. By not letting the meat rest, it loses its juices. I hope it helps
@@peterzwegat3246 2 much heat at start ,flipping 2 often (ofcourse he had to because it would burn ), blow torching a steak like that is a crime at its own. Then at the end the meat should rest for a lil . And the seasoning should be done before cooking.
@@Bloody2hot You should have emphasized that second last sentence a bit more. He didn't let it rest and you can see juice explosions from simply touching the meat. Cya flavor
One can wash and rinse the meat, and cut away ink before placing it on grill. Burnt - yes, raw - yes and served w/o vegetables. As they say, see you in 3 hours.
Adens comments section is so hilariously toxic lmao everyone here swears to Christ that they are Wolfgang Puck and are being served 😂 relax and enjoy the meat show, nobody cares if you think he sucks at cooking
Im now 100% convinced aden is trolling us
Yo! That torch man, Wtf? 😆
It triggered me when he cut off the crust
I completely understand why you eat out as often as you do.
sadly, because I love his videos, I agree. That was so so so bad.. And as bad is he doesnt understand how bad it is and puts it in video. A blow torch on meat on a grill?!?! the simplest of cooking.. meat on a grill.. then a blow torch!? im sorry that is so so sooooo weak
Gorgeous piece of meat and a glass of wine with the bird chirping. Man this is how life should be.
These videos are always so soothing & always put me in a good mood! 🤗
I never care if the food turns out bad, the videos are great. I’m not a chef so I can’t tell the difference lol
I love cooking and eating Steaks + I love the background natural music of yours where we can hear the voice of Birds chirping. 🥩🌿🍃🐦
It's so beautiful sounding and peaceful
Great cuts of meat , lovely filming, beautiful location and background, great cooking utensils and gear, but cooking skills? Mmmm debatable 🤣
I love your use of the cast iron pan and grill grate. I think I will try that, although my soundings aren't nearly as serene. The blow torch was a nice way finish it off. 👍
Joselito isn’t just ibérico de bellota, it’s also one of the best and most expensive brands out there. I think the whole cured leg retails for 600EUR
El mejor cerdo ibérico de Joselito
Quizás se podría haber hecho en 3 filetes más finos, es más habitual
Saludos desde España
My god finally
I have been waiting for this day
Nice
glad to have returned to the cottage series!
Cooked it nicely in my opinion. If he would have cooked it longer, the ends would have been dry as hell. Hard to evenly cook a piece of meat with varying thicknesses on an open air grill. Pink on pork is fine. More preferable. It means you cooked it just long enough to be safe without drying it out. Then he went back in to torch the rare bits in the middle of the deepest part to make it safe. Unless brined, pork that is solid white all the way through is basically shoe leather.
Aden's backyard is just a whole forest with birds chirping so perfect!
Imagine waking up to that and preparing your own steak.. ahhh.. life so good
Who all are lying in bed hungry and watching this?
The juices are alive! It looks very delicious! ^^
Bruh please don’t cut into it so early! Juices running all over the place, it needs time to rest.
This guy knows what’s up - and also, using a creme brûlée torch to cook the inside? Amateur move.
People can eat how they want......there is always some guy on here. Maybe that's how he likes to eat his steak.
Malone Mantooth it wasn’t beef steak, it’s pork. I get that taste is subjective, but there are some things which are objectively wrong in terms of how to properly prepare a protein. He undercooked it and then attempted to repair with a small blowtorch. He also cut into the very large chunk of pork right after it was cooked, which caused the juices to run out all over his board instead of staying inside the meat. This meant the end result is dry and undercooked. Not to mention a waste for how expensive a premium cut like that is.
@@caglioso: Some people eat pork, chicken and beef that way. I never would, but that's how some people like it. I myself would have seared both sides then cover and bake it. But to each their own.
Looks to me like they let it rest. The video is cut so it just looks like it was cut into immediately after the grill.
Beautifull video! As argentinian (where we love to grill with embers or, as we call it, "parilla") I would recommend to use less embers (you can add some later if it is getting extinguished), or at least put the grill a few inches higher. That way, the outer meat doesn't burn so easyly and you can control better how rare or well done you want it.
He was making a crucial mistake: Pouring water instead of wine! Furthermore I don't know if the blowtorch was needed. The meat look quite perfect to me.
He may have been pouring Sake
One of the most honest videos I have seen. Appreciation.
This look delicious!!
It's Iberico. It's pork. Should be cooked further through but can have some pink. But its not a beef steak so yea, it's different.
Appropriate Halloween video
Nice video keep it up....
I have drooling
I love your Japanese knife shown in most of your videos. 👍
Relajante y delicioso saludos desde Costa Rica!!!
How do you eat at so many places in the world and still cook your pork raw
🔥🔥
It Look very Interessting and delicious
Does anyone know where Aden is from? Germany?
One day we may find out who actually is behind Aden Films - I suggest the name is Blake ? Great presentations esp in Japan videos - just wish in his comments at the end - he includes what the ingredients were in each side dish....intriguing...most I know from my corp travels to Japan before retirement - but a few got me.
Aden has became a cook, it’s now come full circle
Honestly...you want to see food challange . I hope you will watch it just a little of your time. I appreciate so much of you watch...follow me guys..
if you bring a good vet it will revive it for sure
Toooo juicy 🙀
I like that grill set up. I would call it a poor mans grill. Easy to setup 20 bucks for the lodge cast iron. Looks like a Steven Raichlen Tuscan bbq grill. Weber rapid fire chimney starter. And a wood cutting board underneath. Sweet setup Less than $120 bucks.
Good
look like really tasty
yummy.
I want the end pieces!
Amazing. Looks delicious. I have an outdoor kitchen and you inspire me to make my content better. Thank you and wish you all the best.
ربنا؛ ن١ننم
It's fun cooking with Smoke... i think you should have chopped/sliced before Cooking than cooking with gad..
£100 steak. £1 scissors.
Where in Japan did you get Iberico? I'd love to get my hands on some!
From Spain, only in Spain. And it says Presa Ibérica de Bellota.
@@4ndymcfly obviously the meat is from Spain, I just thought he got it while in Japan since that's where his videos during the time of upload were mainly shot. Importing is a thing after all
Say what you want about his cooking style but the dude always has some nice ass knives. Like butta!
Happy moon festival, happy Barbecue
Nice 😊👌
Wow
I am from Spain, the pork cut is from the Joselito brand, from the city of Salamanca.
You make several mistakes when cooking it:
Iberian pork is not made in thick cuts.
You must cook more.
By not letting the meat rest, it loses its juices.
I hope it helps
Lo que Natura no da, Salamanca no lo presta.
What is so bad about this lol, it looks so beautiful haha
Cool
Did he heat it with gas cause it was not good enough?
A lot of people in here have never seen a butane torch used in food prep I guess. 🤷♂️
not for meet ffs.
It's good
Нажуя решетку класть с помощью «прицепа»? Она же холодная, не?)) или это режиссерская задумка?))) а, так, круто как всегда! 👌
Антон политехе не учился
Просто привет русскоязычным!
Nice backyard
never ever seen someone use a flame thrower halfway through their meal to heat it up! :P
like there was a reasons to :)
@@petrdemuth4963 and that reason?
Hahahaha
🤤
Rare...??? really??? Wa... good~!!
am I the only one who thinks this guy truly has no idea what he's doing with these cuts?
You should have rest it before you started cutting into it
Why flaming after the meat nearly finish?
Lol 😂
Trying to kill any surviving parasites.
Where can I get this cut of meat in Canada
The best grill.
Where can I get this joseleto in Canada Toronto
Undercooked it
Nice 👻👍
So, iberico pork is safe eaten rare? Or is this a don't try at home thing.
Yeah u can but not that pink.
Iberico is to my knowledge the only pork that you can eat rare, which is how it’s traditionally eaten in Spain.
Should have cut the meat down the middle and then cooked it so it cooks more evenly
Your friend's cooking skills are the best🥰👍
it just goes to show that just because you have money and can afford this meat dsnt mean you can automaticaly cook it...
but he just did in the video....
@@GrandeMastaSexi no far from it actually lol
@@Bloody2hot can you elaborate why he didn't cook it very well?
@@peterzwegat3246 2 much heat at start ,flipping 2 often (ofcourse he had to because it would burn ), blow torching a steak like that is a crime at its own. Then at the end the meat should rest for a lil . And the seasoning should be done before cooking.
@@Bloody2hot You should have emphasized that second last sentence a bit more. He didn't let it rest and you can see juice explosions from simply touching the meat. Cya flavor
Finally well done(?)...
🤭😊👍
Tfw you ate so much teppenyaki you think you can cook now
nice enjoy🙌🏽🙌🏽🙌🏽🙌🏽🙌🏽🙌🏽
Could you do a beans on toast video please. Thanks.
👍👍👍💕💕💕
Love the channel good graphics calm nature relaxing sounds but the you know the cooking is just an epic fail
It would be nice if he cut it half when cooking
no beer ??
Полезное видео
Waiting to binge *3 Michelin Stars self proclaimed Chef comment later on.
Never seen a steak being flipped so much...
Wait..... That's pork??
Love it 😂
Your videos and setting and sound is the best. So much meaty detail. But my tummy will run if I eat raw meat. Measly pork is not healthy.
That meat need more cook..but i like it when him grilled on the fire
If you cook that more than that it will be dry and chewie.
👏👏👏👏💕🍀👍😋😘
It looks very delicious, but I feeling bad for the pan and meat.
One can wash and rinse the meat, and cut away ink before placing it on grill. Burnt - yes, raw - yes and served w/o vegetables. As they say, see you in 3 hours.
He should really bring back the classical music 👌
Medium Rare Pork?
@Leopold nah, it seems off FOR ME, like, I live in Argentina and here the pork is not that high quality
agregale al video musica clasica lo hace mas interesante
All I have to do is get that wooden plate and all my meat dishes will be realized.
Dude you eat like a monster! How much meat was that? Like 700grams or something? Jesus!
Adens comments section is so hilariously toxic lmao everyone here swears to Christ that they are Wolfgang Puck and are being served 😂 relax and enjoy the meat show, nobody cares if you think he sucks at cooking
bro just leave the pork alone , do goat or something.
Inyama le ihlaza bafo