I Put 4-Year-Old Jamón Ibérico in My Smoker
🔥 CAMPO GRANDE IBÉRICO HAM
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This is the meat on the bone luffy likes
very disgraceful to ruin such a quality meat, you made it into any lame ass pulled pork
Well, this hurt my feelings…LOL
You made country ham out of expensive jamón ibérico.
In all seriousness, you eat your ham however you want to eat it. Food is meant to be enjoyed and shared, so good on you.
I love meats as well but how about a change of pace and do BBQ desserts 😅
Is it Halal?
Madre mia! 😲
15:00 thats like giving the difference between the moose is alright and the moose are alright… physically painful.
This is kind of like lighting a cigar with a 100 dollar bill
I’m guessing you will never do this again
Where is the hoof?
He bought it, its his. He can do whatever he wants with it. He could throw it into the dirt and set it on fire if he wanted to. There is NO real way to eat it other than they way you want to.
In Spain for much less than that, you would be in jail. Painful to see…
IS THIS AI MADE OR WHAT HAHHAHAHA
My wife says put it in some split pea soup
Might be great in sandwiches with some cabbage & sauce!
I guess we have arrived to the "I don't have any more good ideas for my channel" era, uh?
seems slicing it and hittign it with some short smoke, maybe a smoke gun might be a great idea.
Really appreciate getting to watch a master craftsman.
Just for you to know… The cured aged ham was a kick in the ass fot the muslims that had invaded Spain and that why the are so proud of it
I would like to try the smoked iberico in a breakfast sandwich or a good borchst
I think I'm gay now
el diablo
Sacrilège 👎
I'm from Spain, and when I saw you putting the Iberic ham inside that smoker machine, I almost literally cut my veins off… 😮😮 Iberic Ham, it's the most extraordinary piece of meat you can find on this planet, and to do what you did, it's an absolutely sacrilege!! 😢 Eat it as it's and enjoy every single slice. That's all you need to do, man 😂
You put a WHAT in a WHAT?!!?
YOU COOKED IT AND YOU DIDN'T PUT A CATCH PAN TO SAVE ALL THAT RENDERED FAT ??????
In Madrid right now for the Real Deal you have created a monster! Oddly enough, the locals don’t seem interested in my discourse on C4 photosynthesis in broken Spanish…
@MadScientistBBQ I am SO BEYOND DISAPPOINTED that you didn't sample that faty, dripping, blackened piece hanging off at 29:40 to 29:46. That looked incredible.
You should cook some in butter 🧈 😮🎉
buddy got one for christmas one time. we all ate a bunch of it, and we all got sick as hell lol
Great Video!! Funny experiment if you want smoke some iberico pig you can buy secreto iberico from 100% iberico pigs or other cuts like Presa, Lagarto, abanico, event the chop are amazing because they have a lot of infiltrate fat like wagyu so they are super tender and fatty mouthwattering piece of heaven. (dont even think of seasoning because if its good dont need nothing not even salt) And if you have the time check the cecina from Luis Bordon from Spain that one is hard to beat 2ºnd to nothing.
30:29 I'm seeing this fat drip and I wanna use it on so much stuff.
27:49 so this would be good on a light smoker with a rotisserie kabab cut. Maybe do the same smoke session and after cutting the outside off, start cutting layers every so often to get the perfect smoke as you slowly cut deeper and deeper. Like the meat shops with giant kebabs that get cooked slowly and cut for sandwiches over the day.
23:51 so c4 dense with high resist. C3 is simpler but has more small chunks. Like chain links kinda. Less bonds means easier breakdown. Yes there's more variety in c3 but it also makes the bonds have more breaks and forms less complexity. Idk if that's right but that's what I heard kinda.
15:58 stop marching short strokes. Lay the knife perpendicular and use the whole life to slice not a short section of the knife. Long stroke on a short cut. Changing the angle, going back and forth too fast, meses the cut up. Do a smooth push all the way down the blade so the small square is evenly sliced by one cut, not sawed off. I hope that makes sense. Like with a woman, long strokes not short and fast.
13:26 clean.
11:20 you gotta collection tray for the juices? Ida put a metal pan to collect the droppings in the smoker. Mmmmmmm
8:17 jerky
5:24 you should experiment with the slivers you cut off in a wide variety and not just smoke but a little more left and right. Chilli might be banger.
USE THE BONE TO MAKE BROTHER
Mix with normal pulled pork?
I know the ham is expensive but I never cared for thin slices. I like thick slices or cut into cubes.
If you just gave it a finish smoke in cherry it would have done it.