The video is about cooking a rack of whole pork tomahawk. The chef first seasons the meat with salt and lets it sit in the refrigerator overnight. The next day, he sets up a smoker and charcoal grill, then seals the meat on the grill for a minute and a half per side. He then moves the meat to the smoker, where he adds Manzano wood for extra flavor.
While the meat is cooking, the chef prepares a glaze made from chilitos, vinegar, soy sauce, mustard, and honey. After the meat has been cooking for about 50 minutes, he applies the glaze to both sides of the meat.
Once the meat is cooked to an internal temperature of 145°F, the chef lets it rest for 5 minutes before cutting into it. He notes that the meat is juicy and flavorful, and that the glaze adds a nice sweetness without overpowering the meat.
The chef also demonstrates an alternative cooking method using an iron skillet, where he seasons the meat with salt, pepper, and peanut oil, then cooks it for 2 minutes per side before adding butter, garlic, and rosemary. He cooks the meat for a total of 7 minutes, then lets it rest for 2 minutes before cutting into it.
Here are the key facts extracted from the text:
1. The rack of whole pork tomahawk weighs approximately 5 kilos.
2. The tomahawks can be cut into 11 pieces, approximately 1 inch thick.
3. The meat can be seasoned with salt, which will be absorbed overnight.
4. The meat is cooked in a smoker at 250°F (125°C).
5. The internal temperature of the meat is monitored using a wireless thermometer.
6. The internal temperature of the meat is set to reach 140°F (60°C).
7. A glaze is prepared using chilitos, vinegar, soy sauce, mustard, and honey.
8. The glaze is cooked until it thickens, then seasoned with black pepper and granulated garlic.
9. The meat is glazed and cooked for an additional 5 minutes.
10. The internal temperature of the meat reaches 145°F (63°C) after glazing.
11. The meat is left to rest for 5 minutes before cutting.
12. The meat can also be cooked in an iron skillet with peanut oil, salt, and black pepper.
13. The internal temperature of the meat is monitored using a thermometer during skillet cooking.
14. The meat is cooked for approximately 7 minutes in the skillet, with a final internal temperature of 145°F (63°C).
15. The meat is left to rest for 2 minutes before cutting after skillet cooking.