Prepping lamb pops and smoked salmon

hello it's me hold on let me adjust the camera hit this my face of course I mean it's too awesome alright so here's the deal just hanging around de quelle is started taking down the christmas decoration and the tree of course cuz that's what she does and I've got a meal tonight that I'm making for a bunch of people which should be pretty fun one of the things that I'm I'll give you an idea the menu the venue okay starting off with a salad that has a maple Dijon vinaigrette roasted pecans that our spiced with chili cayenne cinnamon allspice white pepper truly awesome mutter roasted pecans right now because you have the road soon person you gonna be the water at spices all right I'm also doing a smoked salmon roe smoked salmon is very simple because all I got to do is smoke it with salt pepper ok so anyway and also doing tonight on the menu lamb pops with risotto which is kind of fun let me show you how to do lamb pots and sometimes lamb is a little mystifying for some people but it's pretty easy to do and it's just ungodly good so what I'm knew of the salmon over here is I'm going to put it in my smoker and got like smoker right now 250 degrees which is too hot for the salmon okay but what i did is i started i've got an electric smoker i started at 250 to get the fire going get the smoke going then on the Lord 225 this salmon fillet should take about 45 minutes and what it's done it's going to be the best damn saying you ever have any is convoluted because it's the best just the best what you can use I'm doing an asparagus risotto with a bunch of different cheeses and with asparagus risotto what I do is roasted asparagus that I puree and i put the puree in the risotto so you don't get chunks of asparagus you get the sparrows flavor in color then on side I'm going to do just roasted asparagus and it's really easy because you just olive oil salt pepper that's it 425 degrees on a baking sheet for about 25-30 minutes if that until it caramelizes a lot of people think that you need to brush your salmon with olive oil before you bake it or whatever and you don't do that stupid because a olive oil tends to have a low boiling point or i should say flame point so it's gonna it doesn't do really well when it's another higher heat all right second of all your fish is full fat you don't need to add more fat to it salmon is really high in fat so keep it at 225 it'll keep it nice and pretty and don't add anything with salt and pepper to it that's it that's it you know some people might smear with brown sugar a little bit of around to your spine I don't like to mess with the flavor too much honestly salmon is good by itself that's it i'm going to i'm going to throw this in the in the smoker here in a few and what I do here these are lamb puffs or lamb chops to some people like to call and they're not tricky at all but I do have a couple of little secrets if you're going to just grill lamb pops now you can do a whole rack of lamb it's fine I'm not going to do that what other to do is I'm going to roast me I'm going to actually grill these individually all right I'm gonna go over and see who's online i'll bet ryan's already there Ryan you got this said look fat here you're going to trim that off okay it's pretty easy to do just get rid of it you can usually do my big knife is a little just wash right now we just trim this line of fat off try not to get rid of any meat okay turn this line of fat off pretty easy to do okay see how easy that is I guess you can make that into a dog treat or something I don't know but there we go trim all that fat off you don't need it plus it also gets in the way of the delicious meat handle that is created by the bone oddly enough meat handle if I was going to have a heavy metal down I've made myself a name it meet handle but do you think that's a good name eric eric l meet handle no yeah no this is the silver skin right here this is on a lot of meat like a filet and you want to trill that trim this silver skin off because it's chilly and yucky and all that stuff all right the fat is fat this is silver skin and like I said you get a whole filet you want to trim the silver skin off I don't know why they call it silver skin my friend Mike calls it silver skin but I'd like to call the silver skin you want trim it off and by the way if you don't trim it off when you're on my friend like he'll make fun of you when he eats it he'll be like they're to go you didn't trim it off so here we go to trim it off the silvers Ian we turned off most of the fat here now we got to do is we have to trim the cut pops all right I need to figure out what to do at lamb skin or fat I don't know what to do with it you gotta go as you say Ritter i guess like that most things it's not my favorite knife i'm going to make sure for your effort it's not my favorite type here's my night show ever to get one it's electrics awesome you can use the knife sharpener in your butcher block that's fine but the sucking I'd like there I'm going to use this electric work I'll show you real quick here what you do is if you have a really dull knife you start over here and yet this this is a very coarse cut then this Holmes it down and this ultimately it's kind of like putting on a sandstone okay this knife i started over here normally it's just the knife you use every day just finish it over here do i need you the whole deal all right here we go so let's cuddle n pop Shelby now this is a lamb pop now what you have to do on a lamb pop if you need to make the bow strip the Mon find another knife here so here's a lamb pop all right it's got all this fat and gristle on and all that stuff what you need to do is you need to strip that down so I'm going to cut this off okay get rid of this all right now a lot of people will when you get down to the bone will try to whittle it like you're whittling don't do that just use a straight knife can go at a 90 degree angle just scrape it off do not Whittle it otherwise you're going to affect the bone and affect your we handle which is soon all not a good thing so here we go look look what I just yet I made a perfect lamb pop boom boom okay i'm going to marinate that then I'm gonna grill it tonight boom boom literally probably like a minute on each side you have to say boom boom listen Emeril says BAM I see boom alright I've got my little you know my little sayings and I like to say lamba boom right there right in there that's how you do it these are damn kick-ass er lamb pops by the way went to costco this morning and got lamb and i will pay like 16 bucks for each of these racks it's eight ribs that's their eight you know he pops and that's again become stripping off here okay then what do we do we take the knife and we scrape it off any degree angle I'm going to marinate these in garlic olive oil a little bit of red wine vinegar maybe a little Sully Papa little salt and pepper yeah come on me handle life is good life is good these are really nice God he's it free I had a friend when I was a kid go out a little laugh and her name was married and she would take that lamb to school and it made all of us laughing play really well he was against the rules but we did it anyway get through the book stick to cooking not funny okay here we go him how's that are artificial tree doing we got this article official tree it's fantastic it was this kind of it was like Charlie Brown's version of an artificial tree because we put it up and it was pre letting everything and every day we turn it on a difference light the group of lights would be out and a different likes group of whites with a nod so we never knew there are you yeah these are the best doron lamb pops ever so sweaty comes kind of comical kind of comical oh I'm cooking tonight at this bed and breakfast is called the in at 425 it's in northeast Casey and it's in this area that it's a beautiful area it's like kind of like Christ yell at Cincinnati what's coming back and they've got all these gorgeous houses that is perfect and all these old mansions one of them just burned down just awful they invested a couple billion dollars its most beautiful faux I'd ever seen and it caught fire but the end at 425 is owned by a couple guys who are that really cool and I'm going to cook in there tonight I'm making a meal that's i sold it for the northeast Casey chamber Congress I sold two of them improve 675 dollars please get up perfect that is beautiful see who's online real quick here if anybody's online if anyone Bobby hello dad what are you doing man Emmanuel what's going on haha Bobby you're gonna be there right I got enough lamb pops the proprietors of the establishment Stefan and Carl I got enough for them as well and then I was it was kind of interesting today Bobby Bobby Baker with the northeast Casey chamber commerce we're going to do a life facebook video tonight as well I didn't know what to make for dessert because I just don't do dessert I don't like dessert particularly I know I'm gasp shriek I always say that it's desert were made of meat at eat dessert but we decided we're going to do a little short cakes with strawberries whipped cream and a balsamic cream drizzle so that's we're going to do these are going to marinate all today Bobby all day today double this grill em real quick and we reserve these on a bed of spiritual heads up though [Music] Bobby's like I know this guy from the radio I don't know cook I came and did an auction we end up having a great time for the Northeast KCA chamber she didn't know who I was a who is doofus women of smell like just like a couple of great meals to some people I'm kind of like I said I'm gonna tonight do some light facebook video from at the end it for 25 i want you to see this plan absolutely stunning beautiful beautiful beautiful beautiful better breakfast sad if you're still there where the hell you been man I'll here for me anymore i'm not on the radio so i'm not a big deal i guess huh look at this he's going to be seated each person is going to get three to four lamb pops on their risotto and then i'm going to do most of this various on the side so this is how you do it this is you mystify things don't be afraid to do lamb everybody thinks lambs like I don't either you maybe you have land when you were younger in the vent yup or you just order it when you're out mutton sucks are you kidding me maybe I'm Robin I haven't had it forever no nobody's had mutton nobody's wedding yeah never Oh counter gods are good the last little poplin there's not much here now other saw that all right I'm going to take the Semel outside realize you know don't be afraid of this when you walk by the aluminum the section at costco or sams here you go ma'am what that it's just the best crap ever and if you can a in leg of lamb you could a a boneless leg of lamb strip the silver skin off grind it okay put it in your grind if you have a meat grinder grind it or put it on kabobs but I grind it and make lamb sliders it's sick and wrong you can also do marinate it and put it on shish kebabs and it's the best the best the best the best we'll see you is on here Greg how are you Greg what's going on from Milwaukee my brother hey Greg I didn't get the gate I didn't get the gig Brian I didn't get the cake TMJ decided I wasn't there dude unfortunately it sucks what do you do what do you do I ever go to WTMJ milwaukee head it didn't work out I was not the guy it kind of bums me out so I want to work for the same in the company my good buddy ryan Waller works for who is kind of a big deal by the way he's like the head of scripts television now and you know what scripts television is famous for HGTV Ryan can give me an interview with chip and Joanna Gaines or see who else Oh Hillary from from what it was it's a flip my note leben are listed oh my god I Kel don't take it personally she is a goddess Hillary Hillary David the realized people Hilary has got it she's like 64 years old I've never been attracted do it up to a elderly person report ok senior citizen whatever she's 64 265 oh my god to them makes it even hotter technically I'm the senior citizen Cal that's what I don't want them I told AARP to go to tell my freakin I'm not a retiree I'm gonna retire for another 15 20 years weekend oh and just a working radio here's another rack of lamb ladies and gentlemen what are we going to do we're going to be fat it and we got the silver skin here to do your spare tire now that's annoying trim this fat off Brian your kids are amazing by the way I can't believe maggots my son's age my son's first kiss Megan Lawler they were toddlers you got a good good bunch of kids got a bunch of 24 right you Jesus I thought him for never know they had four kids ray okay we only got two why don't you come in tell show everybody come you look on a Saturday morning it's not gonna wear of all cabins gonna [ __ ] up dufus that's what I do Brian you know scripts TV could use a amateur chef / radio personality a new show would be called Kelly oh that I can be contestant on that so one way you have to kind of guess if they're a chef or if they're a auto mechanic or something I'll be kind of disturbed if you'd like the guys like nope I'm the mortician okay but you know HDTV and the food network is our bows our co2 is our respite from election coverage even me and talk radio's and my best bid the best thing what was you were on a marathon yesterday was it what were you watching yesterday you watched it all night oh ok i thought you watching HD TV she gets on these Jags you want to watch copper property of others or flip or flop or love it or list it or or fixer-upper are you ready to see your fixer-upper it's a brilliant show it's silver scheme off serious Brian radio personality who cooks what you think what you'd call it unemployed okay let's not do that I am right now anyway but you would must have been I've done some pretty cool stuff what you know what that's one you know one of your aerials in the sky no that's not town all right here we go second rack of lamb ready I'm gonna run out tix salmon out gotta do a little i did a little bit of no-stick spray on America should I take you out to the smoker for you say no oh god the garage to mess I know brian says hi Cal your ratings would go up your killing was on yes yes brian thank you very much not right now dude no you want to see this it's she's a hot mess haha this all right you want to run camera for me while I go up there Rebecca please okay let's go outside yes Brian I know the ratings would go up trust me when she's put together grab look him at all thank you you're gonna freeze out here is it it's like 60 degrees outside one spoke holding it kind of up so we don't see a lot of traction stuff that happens to ride in the winter okay so here's the deal you'll notice the smoke by a 250-degree then we'll bring down 2.5 I'm gonna do this take this bad boy I'm going to keep it all it doesn't quite fit but I'm gonna curl it when you this is kind of funny too because this is the best part when you curl this this is the best part this is also the best part this right oh there's badi only that right there watch out there we go okay each other Thanks a nice go from the rash terrible remembering your technical difficulty all you see right now is feeling yes Rogers right put it back on the custom-built malchow much everybody to custom built not yeah scrubs television page need spare done since tens of millions of dollars to uh to build a proper balance for their cannons kerala try this sorry that's right here right here there there you go ha Oh Robbie Greg