BBQ Disaster!!!

Is it orange paint? It's orange paint. Messed up the barbecue. I'm not growing anything. It's a school experiment. Harrison's doing it. He's mummifying an apple. Are we recording? Yeah. Have we done an intro to this vlog or anything? I don't know. I don't know what's going on. Let's do it now. Hey guys, it's vlog time. It's your boy. Pardon the kettle boiling. Kettle boiling, yeah. Sugar. Do you want sugar? No. Right, I think this is the start of the vlog. I can't remember. It's Sunday morning. Sunday morning. So good to me. I'm excited. That's my excited noise there. Okay. You've heard that before. I'm barbecuing. We're barbecuing. After the vlog where I did some barbecuing, the steak shop reached out to us. They've kitted me out with some really good meats and stuff. Today, I'm going to be barbecuing a porterhouse steak. I've never cooked that cut before. Does it get a bone in it? Yeah, it's like a T-bone. I don't really know the difference between a T-bone and a porterhouse, to be honest with you. So what's the plan then? I don't know. See, usually, because it's a really good piece of meat, and I think all you need to do with it is maybe put a bit of salt, pepper, and garlic on it and then do it on the barbecue. But I'm worried that that might be a little bit boring. So I'm going to use this rub that I've got here, which is a tomahawk rub. You interested? Yeah. Tomahawk rub. Okay. I don't know whether I'm going to reverse sear it or if I'm going to maybe throw a little chunk of wood on the barbecue to maybe get a little bit of smoke in it as well. I don't know. I don't know what I'm going to do yet. I've got my book. My Weber's Complete Barbecue book that you bought me for Christmas. So I'm just looking at some recipes in there. But I can't wait. It's a dry day. It is quite nice out there, to be fair. What are we doing? Well, I was thinking that I'd start putting some rub on the steak. Look at the size of that thing, Claire. I'm going to reverse sear it, Claire. Okay. I've decided. I don't know what that means, so okay. I'm putting some olive oil on it. This is just going to bind the rub. Is that woodchip? Yeah. So what's the rub? Have you went through that? The Tomahawk from Peak Blends Tomahawk rub. It's the first time I'm using it. That has been rubbed up the right way. That is a pretty impressive looking piece of meat. And I'd know. Fine. The good news is there'll be a link in the description box down below to thesteakshop.co.uk. And they've given us a discount code. So when you buy something and you use the discount code THEBUCKLEYS, you'll get 20% off some fabulous meat where you can do some barbecuing. Get involved. Look at you. You're a real little blogger. Good, aren't I? You managed to get your friends some. Oh, yeah. I've got to look after my fellow barbecuers. Is it orange paint? It's orange paint. Yeah. I got orange paint in my hair when I was doing that thing. Is that right? You're gone. Is that right? You're gone. You're done with the blog. I'm done. Well, I've done my bit. I'm here for the barbecue. Yeah. What's my thing then? Because you're getting sent barbecue stuff. Nobody's sending me, you know, Ted Bundy memorabilia. That's exactly what you want, isn't it? That's all you want is someone to send you Charles Manson's guitar. Oh, God. I'd love that, James. I'd love that so much. So hopefully, in a few weeks' time, maybe spring might start. Well, it's February tomorrow, so we're getting there. Yeah. I'm going to do so much barbecuing this year. This is going to be the year of barbecuing. There's going to be so much barbecuing done. Look at you. You can't wait, can you? You're so excited. Whatever keeps you out of my way. Yes. Fine. You're out there, out the road, fiddling about with your meat. I like it rare. I like it as rare as possible. I'd eat that. Oh, shut up. You would not. I'd sink my teeth into that. That's gross. Might wear a new apron. Go for it. Steak shop sent me an apron. Do I look like a professional? It is quite nice, to be fair. It is good. Yes, good apron, that. What are you doing, Claire? I'm going to make some of the potatoes that you like, which is just chopping them up, keeping the skin on, boil them, put a bit of salt in, then I will put them in the frying pan just to crisp them up and add paprika, maybe a little bit of garlic, some onion powder, and that'll be it. So, but don't you need to keep your coals and stuff? Yeah, I'll start getting my coals. I'll heat up my coals out there. Yes, perfect weather for barbecuing, eh? Unless it's raining, always the perfect weather for barbecuing. Right, why is this vlog turned into a barbecue cooking show? Do I need to come out? Yeah, you have to film it. Oh, it does smell good. Now, this might not go to plan, but that's the fun. That's the fun of barbecuing. You always end up with something you can eat. Sometimes it goes a bit wrong, you learn and you do better on the next one. Reverse sear it. I'm going to chuck a little bit of hickory, because why not? Alright, I'm going to stand back on this bit. So I'm putting them all over to one side so that I can have a direct heat and an indirect heat place. I'm going to chuck on these little chunks of hickory. I'm going to put it over here. Indirect heat. For how long? I don't know, for about ten minutes or so. It does feel like a sundae, doesn't it? You know when it just feels like a slow sundae? The steak's been having a little smoky bake for just over ten minutes and now it's time to get it seared, which is going to be difficult with one hand, but my glamorous assistant is making the potatoes at the moment. The steak is done. Alright, I've seen how people do this. Cutting the bone out? Yeah. Oh, raw. Is that too raw for you? It's not too raw for me. Right, we'll just have it then. Better be too raw for Harrison. It's definitely too raw for me. Nice. Oh my god. Ew. That is tasty. This is too rare for Harrison. Is that frying pan still on? Yeah. I'll fry this bit for Harrison. Alright, go on then, cut me a little piece. Let me try. It's just too rare for you. Yeah. It needs to go in for longer. I'll try a little bit. Oh no, I can't do that. I put the probe in it. I thought it needed to be done for longer. Why'd you take it out then? Because the probe said it was hot. So the thicker bit is properly rare, but the thinner bit, that's a nice sort of medium, medium rare for the H-Bomb. Now I've got to be honest, it's a good job that I do like steak rare because, well... What? Well I f***ed it up a little bit, alright? I don't think I put my probe in thick enough and I thought that the steak was cooked more than what it was. As I say, luckily for me, I think it's pretty good. Rub's really good. The smoke's really good. I'm sure most people would just rather it cooked. But again, another little lesson learnt and the next one will be better. You can really taste that smoke actually, which is quite nice. See, but that's fine for me. Oh, it's juicy. Oh, it's really juicy. But steak, darling? It's a shame because I've got the smoke and the flavours right, I think. Yeah, but if you like it like that, I mean, me and Harrison just chopped it in the frying pan for two minutes. It's not lost any of its juice. That's good. And that's the bit that's been in the frying pan for a couple of minutes, just for me and Harrison because we're a bit scared of it being too rare, aren't we? I love it. Joe's Kansas City is the best sauce. You know it. You can get yourself some Joe's Kansas City. You're in Paris. Get some. Well, where did you get it from? I think I just got it from Amazon. Right. This is real, like, American barbecue sauce. It is proper. Really good. You like it? Mm-hmm. Okay, what do you like best? The steak or the potatoes? I actually can't pick. Oh, okay. They're both phenomenal. Wow. There you go. It tastes so good. It does taste good, it's just a little bit too rare. Just needs to do it longer. Is that good? Yeah. Here. What? What's that? I'm a bit annoyed. Why? I messed up the barbecue. It wasn't messed up. It's tasty, girl. I just didn't cook it right. I'm just a bit fed up now. Okay, damage control. Here we are. Like you said earlier, you like it like that. Yeah, I know. But I would have liked you to have liked it a bit more and Harrison to have enjoyed it a bit more. We did eat it. Technically, I did like the steak. It was just a bit too... It was just too undercooked for me. Yeah. But it was nice. Flirt everyone down. No, genuinely, thank you, The Steak Shop. Sorry I let you down. Just seeing what you're up to. What time is it, Claire? Three. It's now three? Listen, I reckon... I reckon it's time to have a little beer, shall we? I'm all right. You don't want a beer? No, I've got a little soda pop there. I might make myself a Tom Collins. Oh, nice. Shall I film you doing that? Yeah, do you want one? I'll have a little sip of yours. All right, I'm going to make a Tom Collins, baby. Are you not having one? No. I'm in. Tom Collins. Really simple. It's my favourite. You need some sugar syrup, you need some gin, you need some lemon juice, you need some soda water. And that is it. Lemon. And some ice. And that's it. That's it. A little shot of sugar syrup. A little bit of gin. It's a double shot. And my T-shirt says half an hour as well. This, you could measure this out, but I like a real bitter lemonade, so I'll go a bit nuts with this. Well, how much would you put in if you were measuring it? A double. That's probably a bit of double there. Okay, whoa. That's fine. I do like it. Do you want your lemon cup? Yeah, could you cut my lemon for me? How would you like it? Circular or like a little wedge? A wedge. Plumb it. Now, if you were a professional, you'd now pour this over ice. I'm just going to use the ice that I've got in here. Yeah. And then just top it off with soda. Where's my little stirrer? Sorry. Calm yourself. Lemony. Oh, f***ing hell. I love a good lemon juice in the afternoon. Can I taste the gin? You want some more gin in there? No, no, no. I'm going to have some more gin in there. Are you going to drink that or am I going to drink it? Probably, yeah. Sweet. Happy Monday. Oh, it is Monday as well, isn't it? If you like cloudy lemonade, or like Fanta lemon, that sort of taste, you'll really like this. And I like it. If you like gin. It's simple to do. Let me try it. It makes me happy. Yeah, that's better. Yeah. Oh, that's nice, that. That is nice. Now, that's perfect for a summer day. That is so refreshing. I guess I'll be tidying up now, then. Don't put too much of it, though. Just in case. Let me just rinse it, then. I might have a couple. What time were you cooking dinner? Don't know, mate. When do you want it? Well, I think the next thing you'll see in this vlog is us cooking some dinner, which will happen now. I'm going to purposely make it not happen, then. What can I do before then? Should we go and watch some Taylor, then? I think that's what most people would usually do. We'll be back making... Claire's going to show you how she handles a sausage. Trust me. I mean, this isn't going anywhere. What are you, 14? All right, let's go watch The Chase or something before dinner. Is it The Chase time yet? Not yet. We could watch some Tipping Point. Yep. Let's do it. I don't feel good. I feel really shaky and horrible. Do you want me to peel the potatoes? I mean, you can, can't you? I can peel potatoes. I mean, you can sit down and relax. I'm going to peel some potatoes. I'm going to peel these to take his brains out. No, I won't do that. I won't trust you. What do you mean, you don't trust me? I'm going to have to peel a potato. That's why we've never done it before, then. You're not peeling them? No. You need to get all the little... I know. Are you doing mashed potatoes? You aren't, are you? No. Can you get me some water? Water? You made it look really easy when you were doing it. You're holding it wrong. What do you mean? You're holding it so that you're slicing it. James, hold it more up so that you're slicing it. I'm doing it. It's all right, isn't it? I'm feeling better, by the way. I had a little funny tum there. Yeah. Which happens to me sometimes. Don't worry. That gravy tastes brilliant. I'm good at gravy. He's good at gravy. You hungry? Mm-hmm. And it is looking good. That's my impression of Cousin Eddie. Who's Cousin Eddie? Give me some more of that, Clark. This is good. The Griswolds. The National Lampoons. The Christmas movie that we watch. Remember the guy that turns up with a rope wheel and a hat and a cigar? Put your hand under it. Oh, Madonna me. All right, bring your plate up then. Oh! What are you doing? What? I wanted to... Whoa! Wait, what do you want next? I wanted it stacked. Oh, you okay? That doesn't... Yeah, that's not a dish towel. That's a 95 o'clock. One of these. Am I having two? Because I'm the dad? Yeah. You want this in there? Yeah, yeah. Are you the dad or are you the child? Okay. Then sausage. In it like that? Does that make you happy? It does make... It does make me happy, actually. Yeah. And then gravy? Gravy. Gotta get a gravy boat. We do. You want me to make a little smiley face at the gravy for you? A little bit. Oh, s***. That looks amazing. Look at that. Imagine getting that for dinner. That's brilliant. Is that dinner? That's dinner! The croc must be killing me. Cereal. Breakfast cereal. Tinned sardines. Breakfast cereal. Final answer. A snapshot is an informal word for which... Photograph. ...meal, meeting, party, photograph. Well, there we go. Possibly a vlog. We'll find out when you edit this. Tomorrow? Yeah. Thanks for watching. Hopefully we'll be back next week. If you would like to subscribe and do the notifications and all that sort of stuff you're supposed to do, then that would be smashing. Alright. We're out. More of the same next week. More of the same. S***. Peace. Bye. You for real. I just remembered I haven't farted during this vlog. You're f***ing disgusting.