The speaker is preparing a dish using a lesser-known cut of meat, the "top layer" or "leaf hermitage" of a ribeye, which is found above the spinal muscle. They season the meat with salt, yellow mustard, granulated garlic, and black pepper, then grill it over indirect heat for 225 minutes. Meanwhile, they prepare a "drunk sauce" made with onions, serrano chilies, garlic, tomatoes, ancho chili powder, tequila, and beer. The sauce is reduced for 15 minutes to achieve the desired consistency. The speaker also grills plantains and serves the dish with corn tortillas, salsa, and a squeeze of lemon. This is the first time they've tried this type of meat, and they find it has a lot of flavor and character, but recommend not overpowering it with too much sauce.
Here are the key facts extracted from the text:
1. The speaker is discussing a piece of rib meat, specifically the top layer, which is also known as "capa de rival" or "leaf hermitage".
2. The top layer of the rib meat is usually very delicious when grilled and has a lot of flavor and fat.
3. The speaker notes that there is another, lesser-known layer of meat above the top layer, which is difficult to find in the US.
4. The speaker is using an Australian Wagyu beef, which is a type of beef known for its marbling.
5. The speaker is making a "drunk sauce" to go with the meat, which includes ingredients such as onions, garlic, chili peppers, tequila, and beer.
6. The speaker is cooking the meat over indirect heat for 225 minutes, turning it halfway through.
7. The speaker is also grilling plantains, which were soaked in salt water overnight to remove impurities.
8. The speaker is looking for an internal temperature of 130-135°F for the meat.
9. The speaker lets the meat rest for 10 minutes before cutting it, and recommends cutting it against the grain for a softer bite.
10. The speaker serves the meat in a corn tortilla with the "drunk sauce", lemon, and salsa.
11. This is the speaker's first time trying this type of meat, and they recommend not adding too much sauce to avoid overpowering the flavor of the meat.
12. The speaker notes that the meat is not tough, but feels a bit more fibrous than expected.