🥩 BISTECCA FIORENTINA al Barbecue WEBER (a gas) 🔥 un INFERNO di GUSTO

My beautiful chick! Wow! What the hell is this? It's hell, come on! I do it like this, I cover it, I try to cover it as much as I can. Today I have to try this cool car. But they called me and said, do you want to try a Weber? How do you say, to someone who likes cars, do you want to try a Ferrari? It's the same thing, what do you say? Come on, dear! Look here, a side stove. Then, there are four elements that heat up with all these components that click. And then the cool thing, it's all electronic. Here, the probe and everything else. So it's, it's the barbecue. For those who don't know how to cook barbecue, so there are all kinds of tools to help you. And for those who are very good, because here they can do everything and more. Today we will make a Fiorentina, today I will make a Fiorentina, with the contours of ours that we like so much. Let's start with the ingredients. So, the Fiorentina I have today is crazy. It's Arctic Baking. It's always a selection of Fiorentina. It's almost 6 kilos. I kept it, it's been out of the fridge for an hour and a half, so it's already set up, it's already become Roman, it's already lost its Danish accent. Okay, so, it's forgotten where it comes from. Then, we have clarified butter, salt, pepper, then we have the ramonelli, the wild rough, we have the Sorrento tomatoes, we have figs, we have fresh porcini mushrooms, we have flaxseed, then we have red onion, red and yellow potatoes, and garlic, the good one. Don't drive me around today, I have a low table, I want to kneel down, like this, as a prayer. Because I dressed up today, because I wanted to set up the barbecue here, as I said, here, in this corner. So, come here, Camerawoman, lower yourself, otherwise you'll be small. So, look at this fat, it's almost melting. So, what's crazy about this meat? This meat is crazy about that it was raised, born and raised in Danimarca. Imagine this beast, they are red pieces. Let's set the timer a little, with this cold wind that comes from the sea. Imagine how beautiful the toasts are. Pa, pa! These are, these sculacci make a nice noise, they really do a lot of damage. What do they do? Then they have a light, but fair, a fair compromise. This is another selection from Fiorentina. They choose the best, from the Florentines of the world. What's so special about this one? They, the Danes, are also very attentive to the state of the animals. So, there is a pool of state veterinarians who make sure that these animals live well, they are in a free state, and then they are also slaughtered with all the rules. What do they eat? They mostly eat grass. And the taste of the meat, now I make a little water, the taste of the meat has a slightly buttery aftertaste. Do you understand? So, I mean, you know the Danish butter, how good it is, how salty it is, how good it is. Imagine this meat now, when we're going to cook it. It really makes sense. Look at this fat, beautiful, soft. Look at the color, it's a young animal, you can even see the color of the meat. Look, it's very young. So, what's the best thing? Here we have to do a low-temperature cooking. Now there will be immediately those who say, but what the hell is that on the charcoal? You only cook with wood, you don't cook with other things. I have cooked more than ten Florentines of different types, of different provenances, including that of the Chianina. And to all of them I made a different cooking. Just to have fun, to understand what the best cooking is. Can you believe it? Now he does all the Florentines. Don't you believe it? Subscribe to my channel and see all the Florentines I've made. All of them of Wagyu, Chianina, Black Chopin, everything more. Asahi, everything. Look here, I stopped here, look here. This fillet almost breaks off. This is because it tells you, it also tells you the broiling it had. This one had 45 days of broiling. Look at this meat, look. If you take it, other than the fat here, it runs away, it breaks, the fillet breaks off. Now, with this nice barbecue, let's try to cook it together live. So, what does it mean? I turn on these two fires. You, however, this stuff, we don't do the integralists, we apply it on everything, on all types of fuel. Here we have the gas, but even if there is coal, we don't put the coal directly under the meat, we put it all on one side, okay? So the fire is only on this side, laterally on the right. Instead, where do I put myself? I put myself here, on the left. The gizzard has warmed up a bit, little by little. So what do I do? I take the probe, here it is, this is the probe. Now, it's easy for you that you have that one there, that does everything, there's no problem. Today is the first time I have it, so I'm going to do something crazy. What do you do? You take the thermometer of those there, from the roast, which costs 12 euros, okay? Then, what do I do? I put the thermometer in the most central part, I put it like this. Then, I turn on the application, okay? Here it is. Where are you? Webber application, here it is. Then, I go to the kitchen, it starts, we set the temperature. Here, like this, easy peasy. I put 50 degrees, zaccate! And look, he already tells me that we are at 16 degrees, the internal temperature. So, we have another 34 degrees to reach 50. We forget it here. You, at home, you can use a manual thermometer, as I said before, and when it reaches 53, you have to be there, always ready, careful, that it reaches 50 and immediately, quickly, remove it from the fire. In the meantime, what do we do? We don't just put it hand in hand. Let's start cooking. The contours that we like, the delicious good stuff that we want to put next to this meat. Look, you just ate meat. Two for two, don't you eat? Here, you see, you have the temperature of the probe here on the display. Here you have the possibility of two probes. If you want to put a piece of pork or a chicken, you have the possibility to check two different cookings. There are, right? You know, the classic skewers that make you dirty because the chicken is there and the chicken is raw, the meat is overcooked. Well, here you can check two different cookings. Now, let's move on. And potatoes. Meat without potatoes. What meat? Look here, I also do this one for the cutting board. Do we make them with spikes? Do we have to make them with spikes? Then we have to jump them because we don't boil them, do we? What do boiled potatoes do? Boiled potatoes are good. My father liked them so much. With parsley, vinegar, oil and salt. But here I have a nice potato, roasted, well greased. With all the skin already washed, we cut them into pieces like this. All right? We make them yellow and this one with the red flower. Like this. We have to have fun with the edges because the meat, if I don't eat meat, this is a steak that has to be eaten in three, in four people. That is, we need to eat 150-200 grams of meat per person. No more. Then the fun is also with the edges. So we boil them. We boil them almost completely. There must be just a little bit of soul left. And here, the radishes. We do these here. Camerawoman, you have to kneel. So, I went to Sandrino, look at the radishes. I do it like this. You can find these radishes anywhere in the market. Damn! We remove the green part. This is here. Sandra told me, don't throw these leaves away. You have to cook these. So we will pass them together with the potatoes. Radish leaves. While the radishes, look how beautiful. We remove the bad yellow leaves. As right as it is. We put it here. Oops! Always a mess. And we separate a little all the things. Here we put the leaves that we have to cook. Look at the radishes. Look how beautiful. Like this. Look at the colors. One different from the other. These are different kinds of potatoes. Like this. I don't like to kneel like this. Kneel down. Look at this one too. Look at the color of this radish. What a mess! What is this radish? Sandra! Let me hear. It's a radish, you know? No, it's a radish. It's good too. It's spicy. It's good too. Damn, Sandra! What a thing you have! Now, let's prepare it. Nice and spicy. Be careful. I'm going to cut it into thin slices. We're going to make a salad. This one is fattening. I say fattening. And we make all kinds of ingredients. Here it is. What is the fun that we always do? It's shopping. I mean, shopping is fun, guys. Go to those places, to those farmers, to those gentlemen. Of course, you can't do it every day. I understand. I do it for work, so I go to the market almost every day. In fact, there are some who wait for me on the benches. Oh, Max! Then, instead, you do it once a week. You do the right shopping, fun stuff, beautiful, that you like, what you would like to eat. Do as you please. And then, it's Saturday. Here's the barbecue. It's a festive day. It's Saturday. Don't worry. A peace with yourself. Your phone doesn't ring. You just have to have fun. And you have fun. This is the best hobby. There is no better show than cooking and going to the market to buy stuff. I have fun. You don't. Women have a lot of fun. Men have more fun. What are you doing? Don't put it in the mushroom. It's autumn. Autumn is coming. Don't forget that we're still short-sleeved. But this is autumn. So, let's cut the prawns. So, then, I would put the prawns in the salad. Look how beautiful they are, without worms. So, now, you have to see how I cleaned it. I haven't made many videos where I show you how I clean mushrooms. First, remove the big one with a knife. Scratch the prawn well. Then, with absorbent paper and wet paper, remove all the dirt. These are the prawns that we will put in our salad. I leave everything divided like this. You do the same thing. When you have dinner with someone, prepare everything. It's called mise en place. And then, slowly, what do you do? Slowly, you assemble it. It's a salad that becomes a pappetta. Okay? This, instead, we can just do it in there. Bono, bono. I cut the other leg. The heads are on the other side and the legs are on the other side. Like this. Don't start with nothing. My mushrooms are better. His are better. My grandfather's are better. when I went to make mushrooms, they were better than all of them. These are mushrooms that come from Calabria. Precisely, the mushroom, what happens? I'll tell you a story about this. I made the mushrooms. I went to make them. As soon as you pick them up, the fungus, the fog of perfume, as time goes by, so, the fungus, imagine that it traveled from Calabria to come here. Calabrian mushrooms are very good. But what happens? They lose their scent a little because they stay inside a refrigerator. Days go by, okay? So, the best mushroom is the one picked up and eaten. Blessed is the one who makes it. I'll show you how to open the grain. Now our Italians are starting to show up. Like this. Let's cut. Here it is. It's a little lighter. But we like it the same. Then, with the back of the knife, beat like this and I take out all the seeds. And this is more than enough. Perfect. Let's see if they're ready. Knife, look, do you see what it does? You put it in, but there's a little soul inside. We want them like this, otherwise they'll all fall apart. I pull up, like this. And I immediately put the ramadino leaves. Like this, look. Zack. Like this. Like normal vegetables. We'll take them out. Go. Like this. Always salted water, without a lid, so it stays nice and green. Got it? The vegetables. Here we are. It's good that the mushrooms need water, because without water they don't come out. But, damn, today I'm in a bad mood. If not, the water will rain, and so will we. I season the mushrooms. Here, the oil goes in. A lot of it, because here it's for shoes, guys. A lot of it, don't be stingy. Here we have today, Cru Ruxia, by Agostino Sommariva. Hi, Agostino! Then, I put the two heads, the two caps of the mushrooms. Here we go, the vegetable is ready. Here it is. The ramadino leaves. Today we have this too. Here it is. The garlic. The garlic for the mushrooms, guys. Don't put anything, I do it like this. I give it an incision. Perfect, like this. Here, here it is. Then, we put it in here, this little gift, this surprise. One, and two. Here. Then, salt. Here, like this. Pepper. If you like chili, put some chili. You know, I'm free. Do as you like. Then, oil. Plenty. On top. Here's the shoe, here you have to put it in the middle of the sandwich. Like this. Hey, you hid the mushrooms in the middle of the slices. And then a little bit of rosemary. Camerawoman has now become Jane, she has become a mushroom eater. You have to be funny. Because now you have your head up and you have to do... and the shooting is done well. Here it is, rosemary, come on. What you like is parsley, let's see how it prepares you. Like this. Nice, come on. Like this, let's put it in here. Nice, like this. What a joy, guys, to cook outdoors. Even when it's raining, it's nice to cook outdoors. It's another story. I open it and I put it here. I put this one in direct cooking. Here, where there is the fire. And let's start cooking. Do you see the meat? How is it? Look at the temperature. 28 degrees. Do you hear when there's fire underneath? It fries me. Already. Let's close it. Here it is. Now, if we want to go over these two potatoes, what are we doing? They also gave me the option. Here we are, the big ones. Beautiful. These here hold very well. Here, with your hand. Then, wok. What can I do? Leave the wok aside? Here it is, my wok. Nice. High temperature. Where did I put the oil? Where can I put it? I hid it. Here it is. I got used to it in this kitchen. Flying. Abundant. Then, whole garlic. Crushed. Like this. And we put it in here. With a spring onion. Put it in. Enjoy. This is a forbidden channel. Where there are onions, there's garlic, there's oil, there's butter, there's also some cream, there's everything we like, that makes us enjoy. So, flavor the potatoes as you like. Here it is. Salt. Pepper. The garlic, as you saw, nice and whole. The onion in pieces, like this. And then we put now the leaves of the radish. Here they are. I cut them. Like this. I'm really curious to taste how they come, these leaves of radish. So, when you see a pan like this, of potatoes and vegetables, your eyes are already filled with pleasure, because you get the idea of a good thing, real, even if it's a little greasy, but just the stuff that's missing, that stuff that can't be found anymore. And we can make it at home, if it can't be found, we make it at home, what's the problem? We changed the barbecue, but the habits have remained the same. Iced glass. For today, red wine. Today we have this. My friend Stefano Imperatori, we are in Frascati, and he went crazy, he started making wine and he does it well too. Here we have a Cabernet Sauvignon, an international wine, which is what this wine is for, because everyone likes it. Why does everyone like it? Because it's that beautiful, soft, round red. Women go crazy with this. Why cold glass? It's still a temperature, we're at 30 degrees, 25 degrees, at room temperature, so too hot, we can't even drink the red wine. Instead, it's the right compromise. Look at the beautiful color it has. It's also good. Very good. Well done, Stefano. Potatoes are ready, look here. Beautiful, a little stuck, you know? As we like them. Go! These are finished. Then, imagine this Danish meat, which tastes like butter, so, I can't put oil in it, I can't sprinkle it with extra virgin olive oil. So, respect the territory. Butter, clarified butter. Clarified butter, what's good about it? It doesn't have casein, so it doesn't burn. And this comes at high temperatures, almost like extra virgin olive oil. We make it a little deep, little, little, little. So, we'll brush the meat. Now, let's start putting the arugula. This is wild, you see? It's not the one from Bussarelle. Bussarelle are not here. Here it is, break it with your hands, if you want. You see here, there's the harder part. But this one is beautiful, spicy. Here we have pasta. Look here. I made the arugula pasta. Look what I made. It's beautiful, it's delicious. Two ramanelli, like this, thrown like this, you get it. It looks like you get it, but it's all studied. Then, two mushrooms. Tra la la. Here, like this. Okay? Peanuts, here, like this. Perfect. Then, figs. Figs, that are at the end of September. I knew September, how good they are. I remember when I climbed on the fig tree, and my grandfather said, careful, because the fig breaks easily. It looks robust, but it breaks easily. Look here. These are fig candies. Look here. Look how salty it is. Then, this tomato. What do you want to say? Look how beautiful. Spectacular, guys. Spectacular. A steak. Look here. Like this. Two cherry tomatoes, which give the right color. You see, I'm talking to myself. I feel like I'm talking to a woman. But that's how it is. That's how it is in the kitchen. It makes you go crazy. A pinch of salt, here. Then, a drop of oil. Like this. Don't stir it right away. Stir it when you go to the table. Got it? Like this. And here you have the dessert. The spiciness of the ravanello, of the arugula. And it cleanses your mouth well. Because, you see, you have to clear your mouth. Now, there's this thing, when you clear your mouth, it doesn't go well. Then, then, we have the other side. Let's prepare it here, like this. Spectacular. Another side. Potatoes with ravanello leaves. Because you don't throw away anything that's good. Only what's good. No, you don't throw away anything, regardless. Garlic. So, you put it here. Because there's someone who loves garlic, even when it's cooked. Here it is, like this. Let's taste these potatoes. Did they come? And this ravanello, these ravanello leaves, who told me, they're good. Damn, it's good. Very good, guys. Don't throw away the ravanello leaves anymore. Cook them and make them like this. The mushrooms. As we like them. Come here, beautiful from home. Okay. Spectacular, guys. So, the herbs have made the gold, so take them off. Do you hear how it does? It's very angry. Look here, look behind. I'm curious, I want to taste it. Wait a minute. Nice, crispy underneath. It's good and it burns, it's good and it burns. Oh, we're at 50, come on. Here, however, even the water is coming now. So, I take the probe. Perfect. Now I turn it on. Look here. I light all three fires here. One, two, and three I put it to the maximum. I take the meat and I put it like this. Look. You see? I close. And now we raise the temperature to the maximum because now we have to do the famous Maillard reaction. So you have to create the crust. Because now, yes, we cooked it. As I like it at 50 degrees. But now we have to give it that look that really drives us crazy. All that beautiful crust, golden, that says, ah, I'm going to eat you. So we'll feel the crunch out of the meat and then inside that softness, the juices still inside. And you can't see the blood. The butter is nice and melted. Like this. Now, with rosemary. Don't pay attention to the fog because we put an umbrella because it's raining. Even in Rome it rains. Even in Rome it rains, guys. So, nice and buttery. A little salt. Like this. A little pepper. And now we put it on the fire. Nice, strong, strong, strong. Let's help ourselves with the tongs. Do you want to hear the hiss? How much do you want to hear the hiss? Hiss. Hiss. Hiss. Aaaaah. To hell. That's how they want to go to hell. Do you want to hear these smells, these scents? Aaaaah. Who is it? Come on. That little pig. I'm the devil. Damn it. So, look how cool this one is. This one, which is cooked, it's already made in Rome. So we'll have the meat already with the design on it. We shouldn't turn it a thousand times. So now, breathe. Two minutes. We have to give it a good kick. A good, strong kick. We turn it and it's over. My beautiful little pig. Wow. What the hell is this? It's hell, come on. Beautiful Danish girl. I've never had experience with a Danish girl. Look at the fire. What is it? The fat that falls and burns. You lower the fire and solve the problem. I like it. I know what the fire is. What the barbecue is. And now we let it rest a little. Like this. You see? A few drops fall, but the fat falls, the fat that sweated. But the juices are all inside. Think about when, look what's left down there. Only the suns, with that little fat, how do they become? I've eaten the best roasted potatoes in my life. I ate it from Lucio Pompili at the symposium, where I also worked, at Cartocedo. And I made these potatoes with the fat of Oga. I mean, you take the spikes, any spikes you find, you cut them, how good they were. Okay, now let's taste this meat. Like this. So, since I'm like this, a little greedy, I take the piece here of the fillet. Look here at the cooking. Look here. Remember that this is white meat. Did you see how light it was at the beginning? So, look at the cooking. It's perfect, no juice comes out, nothing. I cut it in half. This little piece, look here, look. This. I don't know. I would recommend it to those who suffer with problems, I don't know, depression, things like that. This stuff pulls you up, guys. This, other than the pills, other than the antidepressants. Make me a nice steak. Once a week, once a month, if not, I'll say it again, once a month. But good like this, and you get the big one. Cheers! Look what a plate I made. Wow, how special. Oh, I recommend it. Comment, subscribe. We have to become more, because we have to be more those who think the same way. Or we think the same way. We like garlic, we like onion, we like meat, we like to enjoy. We are enjoyers. Look here. Prince of next grass.