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🔪 Teak cutting board: 👉🏼 https://shop.tarnakin.ru/ --- 🥩 One steak is a treat, another is a disaster? I'll show you how to cook meat consistently deliciously. Download my free steak guide in my Telegram channel 👉 https://t.me/tarnakinegor_bot?start=g... ___ Geltek Men's Caffeine Eye Roller Gel - https://ozon.onelink.me/SNMZ/qpggibmu Promo code TARNAKIN10 for a 10% discount on the entire Geltek range on OZON ___ RECIPES 1. BUFFALO SAUCE (classic) Frank's RedHot Original - 148 ml (entire bottle) Butter - 70 g Garlic powder - 1/4 tsp Cayenne pepper or Tabasco, to taste 1. Place Frank's in a saucepan over low heat, heat until just above a boil. 2. Add cubed butter and whisk for 1-2 minutes until smoothly emulsified. 3. Garlic powder and cayenne, to taste. 4. Do not boil, as the butter will separate. BUFFALO SAUCE (Heinz-based) Heinz Buffalo - 200 g Butter - 40 g Apple cider vinegar - 1 tsp Tabasco or Frank's - 1 tsp Garlic powder - 1/4 tsp 1. Place Heinz in a saucepan over low heat. 2. Stir in butter, cubed. 3. Vinegar, hot sauce, garlic powder. 4. Blend until smooth. --- 2. BBQ SAUCE (for 5 ribs) 700 g ketchup 250 ml water 5 tbsp apple cider vinegar 6 tbsp sugar 2 tbsp honey 3 tbsp soy sauce 5 cloves garlic, finely chopped 2 tsp paprika 2 tsp smoked paprika 1 tsp black pepper 1/2 tsp salt 1. Place all ingredients in a saucepan and whisk to combine. 2. Bring to a boil over medium heat. 3. Reduce to low and simmer for 15-20 minutes, stirring occasionally. 4. When done: thick, sticky, and holds together on a spoon. Glaze for the ribs: Brush on the first layer 20-25 minutes before the end. Apply the second layer 10 minutes before the end. Apply the final layer immediately after removing. Pour 150-200 ml into a gravy boat for serving. --- 3. CHIMICHURRI Parsley (leaves only) - 1 cup Olive oil - 1 cup Red wine vinegar - 3-4 tbsp Garlic - 3-4 cloves, finely chopped Red chili pepper - 1-2, seeded, finely chopped Dried oregano - 1.5-2 tsp 1/2 tsp black pepper 1-2 tsp salt 1. Finely chop the parsley leaves with a knife (not a blender). 2. Split the chili peppers lengthwise, remove the seeds, and finely chop. 3. Chop the garlic, but do not crush it. 4. In a bowl, combine the parsley, oil, vinegar, oregano, pepper, and salt. 5. Add half the garlic and half the chili peppers and stir. 6. Taste and adjust the oil/vinegar/garlic/chili to taste. 7. Refrigerate for at least 30 minutes, preferably overnight. --- 4. SALSA TATEMADA 4-5 tomatoes 1-2 chili peppers (jalapeno or any hot one) 1/2 onion 2-3 garlic cloves cilantro lime juice salt 1. Place all vegetables on the grill directly over the coals and sear until the skin is black. 2. Remove when done: garlic 2 minutes, peppers 2-3 minutes, onions 3-4 minutes, tomatoes 4-5 minutes. 3. Steam the peppers in a container for 5-10 minutes. 4. Peel the tomatoes. 5. Peel the peppers, remove the stems, cut them lengthwise, scrape out the seeds and membrane. 6. Squeeze the garlic. 7. Place everything in a blender and roughly puree - do not puree. 8. Add cilantro, lime, and salt to taste. ___ CHAPTERS 0:00 Introduction 0:27 Buffalo Sauce for Chicken Wings 7:22 Homemade BBQ Sauce for Smoked Meats Ribs 14:15 Argentine Chimichurri for Steak 19:28 Mexican Char-Grilled Salsa Tatemada