[THE FLAVOR AND THE FAT FROM THE PORK, THE HERBS AND THE SPICES, THE LIVER FLAVOR-- IT'S GOT A SILKINESS TO IT. LOVE THAT MUSTARD UP ON TOP. A LOT OF GREAT SAUSAGE-- MMM--OUT OF LOUISIANA.]
[That's just soaking all the way through. -Yeah. -And you put a nice, thin dry batter on it. There's no fat. He's really cooked those wings down. Yep.]
[You talk about melt-in-your-mouth barbecue. With eyes like he’s been to the edge and looked over. By putting it in the immersion circulator, you are basting it in its own fat]
[SOME GROUND ONIONS. WE'RE NOT EVEN GONNA CALL THOSE CHOPPED. THEY'RE JUST GONNA DISINTEGRATE. FLAVOR, THAT'S ALL. SO THE BACON'S NOT CRISPY, BUT WE STARTED TO RENDER DOWN THE FAT? YES.]
[Shhhh! Yeah, there we go. First thing we're gonna start with. Applewood-smoked bacon and also pork belly scraps. So, I'm just gonna take this and give it a good stir and render down the fat.]
[NO, 'CAUSE YOU PUSH ALL THE FAT OUT OF THEM WHEN YOU COOK 'EM. OH, ABSOLUTELY. AND THAT'S IT. LET'S GO COOK THESE. ALL RIGHT. FIRST I USUALLY PUT SOME ONIONS AND GET THEM SAUTéING.]
[Dude, smoking the slaw -- genius. Really, really good. Said, looking for a job on Broadway, you're getting the acid from the onion. Mmm. But the kicker, the slaw, because of the mayo, because of that fat, is reminiscent of the fat that you'd need from the cheese.]
[Great texture, great layer of fat, great flavor.]
[OKAY, SO WE GO WITH THIS TO THE OVEN, TWO, TWO AND A HALF HOURS AT 350, COOL IT DOWN. ENOUGH OF THEM, MY SKIN WILL TURN GREEN, AND THE SKIN WITH THE FAT WILL GO. IF IT'S JUST REGULAR OL' COOKED-DOWN SKIN.]
[Beautiful red color -- The meat was almost at a frozen state, so it goes through nice, doesn't smear the fat. That's it? One run? One run. Nicely done.]
[YOU HAVE TO GO LIKE THIS, LIKE THIS, SO IT'S EVEN. ORGANIZING IT SO WE HAVE A GOOD MARBLING OF FAT AND THE DAY WILL COME THROUGH. IT WILL ONLY TAKE SOME TIME. TURNING INTO A PRESS ON THE MATTER]
[WE'LL LET IT BOIL WITH THE CHICKEN FOR A MINUTE, GET THE FLAVOR AND THE FAT OUT OF THE CHICKEN.]
[Boil it down in its own fat, it's much better than just crisping it up. -In the oven. -We're doing it about 560. Norman Four-Eyes. [ Horns tooting ]]
[We're gonna make the base for the smoked-Gouda mac and cheese. Emily, they'll follow your lead by the letter. Equal parts of flour and fat. Slowly add the milk. Here, let me help out.]
[(whispering) SP-SPECIAL... IT'S EASY FOR YOU TO SAY. MORE CILANTRO. AND WHEN YOU ADD THE GROUND BEEF TO THIS, AND THERE CAN BE NO SUCCESS IN SALES WITHOUT TENACITY. YOU ALSO ADD SOME REALLY GOOD FAT. YEAH, SO WHAT YOU GET LEFT WITH IS JUST INCREDIBLE FLAVOR.]
[I LOVE IT, ALL THE DIFFERENT FLAVORS. YOU GOTTA GET A TASTE OF THIS ONE. REMINDS ONE SOMEHOW OF FAT IN THE FIRE AT THE SAME TIME. THAT'S ALL RIGHT HERE RIGHT NOW ON]
[[ Laughs ] Running hot. The fat, it's like it almost basted the meat while it cooked. Love the crunch. I thought it was way too much dressing, but you're right, it makes that instant slaw.]