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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking. |
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02-10-2011, 06:07 PM
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#1 |
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On the road to being a farker
Join Date: 01-22-11
Location: Mt Holly NC
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old video...still bad a$$
someone on another site a few months ago found this.. amazing..
YouTube - Pepin Debone Chicken Galantine Ballotine
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ex-Stickburner converted to Backwoods gang (Gen2 Chubby and Party), UDS, Homegrown 250 gal Offset. |
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| Thanks from: ---> |
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02-10-2011, 06:40 PM
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#2 |
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somebody shut me the fark up.
  
Join Date: 04-02-07
Location: Warren, Vermont
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Thanks. Enjoyed that.
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-73, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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02-10-2011, 07:25 PM
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#3 |
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Full Fledged Farker
Join Date: 02-18-09
Location: western MA
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wow!
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The Edge... there is no honest way to explain it because the only people who really know where it is are the ones who have gone over. |
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02-10-2011, 07:40 PM
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#4 |
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is One Chatty Farker
Join Date: 10-16-08
Location: Fairfield, Virginia
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Gotta try it!
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02-11-2011, 08:10 AM
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#5 |
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Full Fledged Farker
Join Date: 01-15-11
Location: Louisiana
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Got me thinking too
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02-11-2011, 09:23 AM
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#6 |
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is One Chatty Farker
 
Join Date: 10-21-09
Location: Sierra Vista, Arizona
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Pepin is one of my many cooks that inspire the way I cook. Thanks I hadn't seen that vid before
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Til next time, chew carefully, and dont let your meat loaf! GRUNTER UG GROGG MY BLOG Facebookin it! Avatar created by i really wish i remember, but they got skillZ |
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02-11-2011, 12:10 PM
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#7 |
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Knows what a fatty is.
Join Date: 02-06-10
Location: Sebastopol, CA
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Pepin makes it look sooo easy. Time for some practice!
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02-13-2011, 04:52 PM
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#8 |
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Is lookin for wood to cook with.
Join Date: 08-12-07
Location: Hot Springs AR
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That was cool!
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02-13-2011, 06:35 PM
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#9 |
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Got Wood.
Join Date: 12-18-09
Location: Columbia, SC
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One of the most talented chef's ever! Thanks.
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02-13-2011, 06:56 PM
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#10 |
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Quintessential Chatty Farker
 
Join Date: 08-02-07
Location: Cozad, NE USA
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Wow!
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"Bring it on, you bananna thong wearing killer of brisket!"-Chambers If you really care about this place, you'll show some respect for it. I'm such a ZERO. Team Whosoever Q If a man looks lustfully at eggs and bacon, he has already committed breakfast in his heart. |
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02-14-2011, 09:15 PM
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#11 |
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On the road to being a farker
Join Date: 02-02-11
Location: South Orange County CA
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Turducken
I saw a video of a guy at Hebert's debone the turkey, duck and chicken in a similar matter. Only he did the whole turkey in about 60 seconds...Now that I've seen the technique, I've gotta try it.
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Ubi fumus, ibi ignis |
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02-15-2011, 02:25 PM
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#12 |
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On the road to being a farker
Join Date: 04-07-10
Location: Antelope, CA
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That was amazing! He is a Real Chef.
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The Midnight Smoker BBQ |
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02-16-2011, 02:23 PM
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#13 |
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Quintessential Chatty Farker
Join Date: 08-06-10
Location: Stuart, Fl
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Very cool! Thanks for that!!
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Homegrown 120 Gallon Reverse Flow, Homey, the Homegrown Kettle, 3 UDS's, 3 Stack Pro Q Excel 20, 18.5" Elderly(but not retired) WSM, 150lb Capacity Homegrown Electric and a CA gasserrrr Bicycle Fast Polder Thermo, Indisputably Fastest Purple Thermapen, SAI Satay Grill |
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02-16-2011, 03:03 PM
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#14 |
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Full Fledged Farker
Join Date: 10-13-10
Location: Carencro, Louisiana
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Thanks for posting this. That guy is amazing. I really like the trussing and just recently learned that from the culinary textbook "On Cooking". I used it on a pork tenderloin and it works great.
Watching it makes me want to try that, then stuff it with Boudin and Bacon, then throw that on the smoker with some apple and peach wood. MMMmmmmm...my arteries are cringing in fear. Ha ha
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2 - 22.5" WSM , Weber 22.5 Performer and a very tolerant, very Beautiful Wife!! Black & Blue Thermapens!! KCBS CBJ & TC #55078 IBCA #2570 |
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02-23-2011, 01:22 PM
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#15 |
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On the road to being a farker
  
Join Date: 06-12-09
Location: Houston TX
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It is a shame the Food Network has nothing close to this and that is what most people define as a "real chef" because they see them on TV. Thanks for sharing, this is brilliant and makes cooking an art!
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