EXTREME Aged Meat BBQ!! Have We Gone Too Far??

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🎥 SECOND CHANNEL!!! MORE BEFRS » http://bit.ly/2pQYjvM 👕 BEFRS BANDANAS! GET YOURS TODAY » https://bit.ly/ShopBEFRS 💗SUPPORT OUR MISSION» http://bit.ly/BestEverPatreon 📷 THUYEN’S IG» @thuyenvo12 Like our music? Enjoy a free 30-day of Epidemic Sound for the best royalty free music: http://share.epidemicsound.com/BEFRS - - - - - - - - - - - - - - - - - DRY-AGED DUCK 1. MR HUNG’S FARM ADDRESS: Tan Thanh Binh Ward, North Mo Cay District, Ben Tre Province - - - - - - - - - - - - - - - - - 2. STOKER WOODFIRED GRILL AND BAR ADDRESS: 2 Dang Huu Pho Street, Thao Dien Ward, District 2, HCMC SOCIAL: https://bit.ly/StokerWBG 🇻🇳 650-GRAM AGED T-BONE STEAK: Dry the beef cut in the refrigerator at 0-3 degrees celsius for 30 days (minimum). Cut it out then season with salt, olive oil. Place it on an open fire. After five minutes of grilling, have the steak rest at room temperature for five minutes. Do the grilling and cooling process three times and then serve. 🇻🇳 14-DAY DRY-AGED CRISPY DUCK: Dry the duck in the refrigerator at 0-3 degrees celsius for 14 days without any marination. Grill it on open fire for two hours. Brush duck with a combination of butter, quince vinegar and garlic every 20 minutes. Place the whole duck in a woodfire oven. Spray sherry vinegar on the duck skin. Serve with caramelized apple cuts. Pour quince vinegar sauce and a pinch of salt on top. 🇻🇳 21-DAY DRY AGED CRISPY DUCK: Dry the duck in the refrigerator at 0-3 degrees celsius for 21 days without

Published 2020-12-12 · Watch on YouTube ↗
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