About a year ago, the person's friend, Professor Klocker from the Southern Recipes channel, recorded a video of cooking a large piece of meat for 15 hours. The experiment involved preparing this meat differently from traditional American brisket. They decided not to trim excess fat, used salt and pepper for seasoning, and opted for roasting over smoking. The meat was left to marinate in the fridge overnight.
The cooking process started at 6:30 AM, with regular basting using an atomizer filled with water, rosemary, and morita chiles. The temperature was maintained around 160-172°F. For breakfast, the person prepared egg tacos with Mexican chorizo. Lunch consisted of shrimp, Polish sausage, chorizo, onion, garlic, butter, and lemon juice over rice.
After 14 hours of cooking, the meat was still not ready, so they decided to wrap it in aluminum foil to speed up the cooking process. After 19 hours of cooking, they removed the meat, letting it rest for an hour before serving.
This detailed summary covers the key points of the video's content, focusing on the preparation and cooking of the meat over an extended period.
1. The speaker is discussing a video recorded by their friend, Professor Klocker, from the Southern Recipes channel, which featured a 15-hour cooked brisket.
2. The speaker has attempted this method themselves, and noted that it is different from the traditional American brisket.
3. The speaker mentions that the brisket was prepared without removing excess fat, as they had been advised by their friend, Professor Klocker.
4. The speaker mentions that the brisket was cooked using a kanka base challenge, which they believe will require about 7 kilos of meat.
5. The speaker discusses their initial approach to the cooking process, choosing a strong one with more fat.
6. The speaker mentions that they would choose a brisket with more fat for future attempts.
7. The speaker suggests roasting the meat instead of smoking it, and letting the fat melt and protect the cut.
8. The speaker mentions that they would not go back to using aluminum for the cooking process.
9. The speaker talks about the temperature of the cooking process, mentioning that the fire would be covered with firewood to create a grip.
10. The speaker discusses the process of seasoning the meat with salt and pepper, and the importance of not overdoing it.
11. The speaker mentions that the meat was cooked for about 12 hours, and talks about the importance of checking the temperature regularly.
12. The speaker discusses the importance of the fire holding the meat at a high temperature, and the use of a kanka for cooking.
13. The speaker talks about the process of cooking the meat and the importance of feeding the fire regularly.
14. The speaker mentions that they would start cooking at 6:30 in the morning and hoped to have the meat ready in about 12 hours.
15. The speaker discusses the process of cooking the meat on a grill, and the importance of adjusting the height of the fire.
16. The speaker mentions that they would need to feed the fire little by little throughout the cooking process.
17. The speaker talks about the process of checking the internal temperature of the cooking process, and the importance of not letting the meat become too dry.
18. The speaker mentions that they would be cooking for about 19 hours in total, and talks about the importance of letting the meat rest after cooking.
19. The speaker discusses the final result of the cooking process, mentioning that the meat felt very soft and had a good color.
20. The speaker concludes that the cooking process was a good experience, even though it took a long time.