Original subtitles

>> ON THIS EPISODE OF

>> ON THIS EPISODE OF "THE AMBUSH COOK"...

>> ON THIS EPISODE OF "THE AMBUSH COOK"... BRAISED SHORT RIBS AND SAUTéED

"THE AMBUSH COOK"... BRAISED SHORT RIBS AND SAUTéED SWEET CORN.

BRAISED SHORT RIBS AND SAUTéED SWEET CORN. GET THIS CAVEMAN COOK...

SWEET CORN. GET THIS CAVEMAN COOK... >> AH, MEAT.

GET THIS CAVEMAN COOK... >> AH, MEAT. >> ...AWAY FROM THE FIRE AND

>> AH, MEAT. >> ...AWAY FROM THE FIRE AND INTO THE KITCHEN.

REMEMBER ME?

I GOT A ONCE-IN-A-LIFETIME

CHANCE TO SHOW OPRAH WHAT I CAN

DO.

MY BIGGEST DESIRE IN LIFE IS TO

JUST HAVE A COOKING SHOW.

I LOVE COOKING.

I THOUGHT THIS WAS THE MOST

UNBELIEVABLE DAY OF MY LIFE.

>> YOU WILL BOTH HAVE YOUR OWN

SHOW ON THE OWN NETWORK.

[ APPLAUSE ]

>> UNTIL TODAY.

NOW I HAVE MY OWN SHOW, AND I AM

DARING YOU TO COOK BECAUSE I

WANT YOU TO FIND AS MUCH JOY IN

THE KITCHEN AS I DO EVERY SINGLE

DAY.

-- Captions by VITAC -- www.vitac.com

CAPTIONS PAID FOR BY DISCOVERY COMMUNICATIONS

>> MY NAME IS BRENT RIEGER.

I’M 38 YEARS OLD.

I LIVE IN REDONDO BEACH,

CALIFORNIA.

I LOVE LIVING AT THE BEACH.

I LOVE LIVING AT THE BEACH. WHEN I’M NOT WORKING, I LIKE TO

I LOVE LIVING AT THE BEACH. WHEN I’M NOT WORKING, I LIKE TO SURF.

WHEN I’M NOT WORKING, I LIKE TO SURF. I LIKE TO PLAY VOLLEYBALL, BOTH

SURF. I LIKE TO PLAY VOLLEYBALL, BOTH COMPETITIVELY AND JUST FOR FUN.

I LIKE TO PLAY VOLLEYBALL, BOTH COMPETITIVELY AND JUST FOR FUN. THE MAIN THING I DO IS, I PLAY

COMPETITIVELY AND JUST FOR FUN. THE MAIN THING I DO IS, I PLAY IN A BAND CALLED BARLEY LEGAL,

THE MAIN THING I DO IS, I PLAY IN A BAND CALLED BARLEY LEGAL, JUST HANG OUT WITH MY BUDDIES,

IN A BAND CALLED BARLEY LEGAL, JUST HANG OUT WITH MY BUDDIES, PLAYING MUSIC, AND HAVING A GOOD

JUST HANG OUT WITH MY BUDDIES, PLAYING MUSIC, AND HAVING A GOOD TIME.

AFTER I ALMOST BURNED DOWN MY

BUDDY’S HOUSE BY TRYING TO

DEEP-FRY A TURKEY...

>> AWAY. AWAY.

>> ...PRETTY MUCH A GIVEN THAT I

WASN’T GONNA BE COOKING

ANYTHING.

I WASN’T GONNA BE BARBECUING

ANYTHING.

>> BRENT’S A GREAT GUY -- FUNNY,

OUTGOING, BUT HE IS ONE OF THE

WORST COOKS I’VE EVER SEEN IN MY

LIFE.

>> AT MY BARBECUES, I’M

RELEGATED TO ICE AND CHIPS.

PRETTY BORING AFTER A WHILE.

>> BRENT, DID YOU FLIP THIS

BURGER?

>> TAKE THEM OUT OF THE PACKAGE

THIS TIME.

>> WHEN IT COMES TO COOKING,

YEAH, HE NEEDS...

HE NEEDS SOME HELP.

>> TODAY, WE’RE HAVING THIS

BARBECUE OVER HERE.

>> WE NEED ICE, DUDE.

>> LOTS OF ICE.

>> I’M ON IT.

>> AND WHILE HE’S OUT ON HIS ICE

RUN, WE’RE HAVING KRISTINA COME

OVER.

>> LOAD UP.

ANOTHER ICE RUN.

ANOTHER ICE RUN. >> YOU THINK KRISTINA IS GONNA

ANOTHER ICE RUN. >> YOU THINK KRISTINA IS GONNA BE ABLE TO TURN THIS GUY AROUND?

>> YOU THINK KRISTINA IS GONNA BE ABLE TO TURN THIS GUY AROUND? >> WHEN YOU’RE AT ROCK BOTTOM,

BE ABLE TO TURN THIS GUY AROUND? >> WHEN YOU’RE AT ROCK BOTTOM, THERE’S REALLY ONLY ONE WAY TO

>> WHEN YOU’RE AT ROCK BOTTOM, THERE’S REALLY ONLY ONE WAY TO GO, WHICH IS UP.

THERE’S REALLY ONLY ONE WAY TO GO, WHICH IS UP. >> $5 THAT SHE DOES NOT HELP

GO, WHICH IS UP. >> $5 THAT SHE DOES NOT HELP HIM.

>> $5 THAT SHE DOES NOT HELP HIM. >> HEY, BOYS!

HIM. >> HEY, BOYS! >> HEY, COME ON IN.

>> HEY, BOYS! >> HEY, COME ON IN. >> HI!

>> HEY, COME ON IN. >> HI! >> HI. I’M NATE.

>> HI! >> HI. I’M NATE. >> I’M KRISTINA.

>> HI. I’M NATE. >> I’M KRISTINA. WAIT, WHAT DO WE HAVE HERE?

>> I’M KRISTINA. WAIT, WHAT DO WE HAVE HERE? DID BRENT COOK THIS?

WAIT, WHAT DO WE HAVE HERE? DID BRENT COOK THIS? >> NO, OF COURSE NOT.

DID BRENT COOK THIS? >> NO, OF COURSE NOT. >> SO HE THROWS A PARTY AND THEN

>> NO, OF COURSE NOT. >> SO HE THROWS A PARTY AND THEN HE HAS ALL OF YOU GUYS DO THE

>> SO HE THROWS A PARTY AND THEN HE HAS ALL OF YOU GUYS DO THE WORK?

HE HAS ALL OF YOU GUYS DO THE WORK? >> YES, EXACTLY.

WORK? >> YES, EXACTLY. >> NICE.

>> YES, EXACTLY. >> NICE. >> SO, WHEN DOES HE COME BACK?

>> NICE. >> SO, WHEN DOES HE COME BACK? >> HE’S GETTING ICE RIGHT NOW,

>> SO, WHEN DOES HE COME BACK? >> HE’S GETTING ICE RIGHT NOW, SO HE SHOULD BE HERE SOON, ANY

>> HE’S GETTING ICE RIGHT NOW, SO HE SHOULD BE HERE SOON, ANY MINUTE.

SO HE SHOULD BE HERE SOON, ANY MINUTE. >> OH, HE’S HERE.

MINUTE. >> OH, HE’S HERE. >> ICEMAN.

>> OH, HE’S HERE. >> ICEMAN. >> SUCCESS, SUCCESS.

>> ICEMAN. >> SUCCESS, SUCCESS. >> HEY, BRENT. WHAT’S UP?

>> SUCCESS, SUCCESS. >> HEY, BRENT. WHAT’S UP? >> WELL, HELLO. HOW ARE YOU?

>> HEY, BRENT. WHAT’S UP? >> WELL, HELLO. HOW ARE YOU? [ LAUGHTER ]

>> WELL, HELLO. HOW ARE YOU? [ LAUGHTER ] I’M SUPER EXCITED THAT KRISTINA

[ LAUGHTER ] I’M SUPER EXCITED THAT KRISTINA SELECTED ME FOR THE SHOW.

I’M SUPER EXCITED THAT KRISTINA SELECTED ME FOR THE SHOW. I KNEW THAT MY FRIENDS SUBMITTED

SELECTED ME FOR THE SHOW. I KNEW THAT MY FRIENDS SUBMITTED ME, BUT I HAD NO IDEA THAT SHE

I KNEW THAT MY FRIENDS SUBMITTED ME, BUT I HAD NO IDEA THAT SHE WOULD PICK ME.

ME, BUT I HAD NO IDEA THAT SHE WOULD PICK ME. >> OKAY, SO, THEY HAVE BETS

WOULD PICK ME. >> OKAY, SO, THEY HAVE BETS GOING ON.

>> OKAY, SO, THEY HAVE BETS GOING ON. I REALLY THINK YOU CAN DO THIS.

GOING ON. I REALLY THINK YOU CAN DO THIS. I SAY WE PROVE THEM ALL WRONG.

I REALLY THINK YOU CAN DO THIS. I SAY WE PROVE THEM ALL WRONG. >> LET’S DO IT. I’M IN.

I SAY WE PROVE THEM ALL WRONG. >> LET’S DO IT. I’M IN. I OWE IT TO THEM.

>> LET’S DO IT. I’M IN. I OWE IT TO THEM. I OWE IT TO MYSELF.

I OWE IT TO THEM. I OWE IT TO MYSELF. >> LET’S HIT IT.

I OWE IT TO MYSELF. >> LET’S HIT IT. [ INDISTINCT TALKING ]

>> LET’S HIT IT. [ INDISTINCT TALKING ] BYE, BOYS!

[ INDISTINCT TALKING ] BYE, BOYS! >> SEE YOU.

BYE, BOYS! >> SEE YOU. >> GOOD LUCK, BRO!

>> SEE YOU. >> GOOD LUCK, BRO! >> GOOD LUCK.

>> GOOD LUCK, BRO! >> GOOD LUCK. YOU’RE GONNA NEED IT.

>> GOOD LUCK. YOU’RE GONNA NEED IT. >> I’M GONNA HELP BRENT BY

YOU’RE GONNA NEED IT. >> I’M GONNA HELP BRENT BY SHOWING HIM A COUPLE DISHES THAT

>> I’M GONNA HELP BRENT BY SHOWING HIM A COUPLE DISHES THAT ARE DEFINITELY GOING TO IMPRESS

SHOWING HIM A COUPLE DISHES THAT ARE DEFINITELY GOING TO IMPRESS BUT ALSO TEACHING HIM SOME

ARE DEFINITELY GOING TO IMPRESS BUT ALSO TEACHING HIM SOME COOKING SKILLS THAT ARE GONNA

BUT ALSO TEACHING HIM SOME COOKING SKILLS THAT ARE GONNA BUILD HIS CONFIDENCE UP.

COOKING SKILLS THAT ARE GONNA BUILD HIS CONFIDENCE UP. ALL RIGHT, BRENT, ARE YOU READY

BUILD HIS CONFIDENCE UP. ALL RIGHT, BRENT, ARE YOU READY TO COOK A DELICIOUS MEAL?

ALL RIGHT, BRENT, ARE YOU READY TO COOK A DELICIOUS MEAL? >> I’M A LITTLE NERVOUS.

TO COOK A DELICIOUS MEAL? >> I’M A LITTLE NERVOUS. >> WHY?

>> I’M A LITTLE NERVOUS. >> WHY? >> I DON’T REALLY KNOW WHAT I’M

>> WHY? >> I DON’T REALLY KNOW WHAT I’M DOING.

>> I DON’T REALLY KNOW WHAT I’M DOING. I DON’T KNOW THE TERMINOLOGY.

DOING. I DON’T KNOW THE TERMINOLOGY. I LOOK AT THE RECIPES, AND IT’S,

I DON’T KNOW THE TERMINOLOGY. I LOOK AT THE RECIPES, AND IT’S, YOU KNOW, SAUTé THIS.

I LOOK AT THE RECIPES, AND IT’S, YOU KNOW, SAUTé THIS. I’M LIKE, "OKAY, WHAT’S THAT?"

YOU KNOW, SAUTé THIS. I’M LIKE, "OKAY, WHAT’S THAT?" >> IT’S LIKE READING A FOREIGN

I’M LIKE, "OKAY, WHAT’S THAT?" >> IT’S LIKE READING A FOREIGN LANGUAGE.

>> IT’S LIKE READING A FOREIGN LANGUAGE. >> RIGHT.

LANGUAGE. >> RIGHT. >> OKAY, I REALLY THINK JUST ONE

>> RIGHT. >> OKAY, I REALLY THINK JUST ONE DAY HERE WILL TEACH YOU ENOUGH

>> OKAY, I REALLY THINK JUST ONE DAY HERE WILL TEACH YOU ENOUGH FOR YOU TO BE ABLE TO GO AND

DAY HERE WILL TEACH YOU ENOUGH FOR YOU TO BE ABLE TO GO AND MAKE ANYTHING.

FOR YOU TO BE ABLE TO GO AND MAKE ANYTHING. >> I HOPE SO.

MAKE ANYTHING. >> I HOPE SO. I’M LOOKING FORWARD TO IT.

>> I HOPE SO. I’M LOOKING FORWARD TO IT. >> ALL RIGHT, WE’RE GONNA MAKE

I’M LOOKING FORWARD TO IT. >> ALL RIGHT, WE’RE GONNA MAKE AMAZING, AMAZING FOOD.

>> ALL RIGHT, WE’RE GONNA MAKE AMAZING, AMAZING FOOD. I KNOW YOU’RE A BIG CARNIVORE.

AMAZING, AMAZING FOOD. I KNOW YOU’RE A BIG CARNIVORE. I KNOW YOU LOVE MEAT.

I KNOW YOU’RE A BIG CARNIVORE. I KNOW YOU LOVE MEAT. >> I DO.

I KNOW YOU LOVE MEAT. >> I DO. >> WE’RE ACTUALLY GONNA MAKE

>> I DO. >> WE’RE ACTUALLY GONNA MAKE BRAISED SHORT RIBS THAT ARE

>> WE’RE ACTUALLY GONNA MAKE BRAISED SHORT RIBS THAT ARE GONNA BE SO TENDER AND JUICY,

BRAISED SHORT RIBS THAT ARE GONNA BE SO TENDER AND JUICY, FALLING OFF THE BONE, YOU WILL

GONNA BE SO TENDER AND JUICY, FALLING OFF THE BONE, YOU WILL CRY TEARS OF JOY.

FALLING OFF THE BONE, YOU WILL CRY TEARS OF JOY. >> THAT SOUNDS GREAT.

CRY TEARS OF JOY. >> THAT SOUNDS GREAT. >> IT’S GONNA BE AMAZING.

>> THAT SOUNDS GREAT. >> IT’S GONNA BE AMAZING. AND THEN, AS IF THAT’S NOT GOOD

>> IT’S GONNA BE AMAZING. AND THEN, AS IF THAT’S NOT GOOD ENOUGH, WE’RE GONNA MAKE A

AND THEN, AS IF THAT’S NOT GOOD ENOUGH, WE’RE GONNA MAKE A REALLY QUICK, EASY SIDE DISH

ENOUGH, WE’RE GONNA MAKE A REALLY QUICK, EASY SIDE DISH CALLED SAUTéED SWEET CORN.

REALLY QUICK, EASY SIDE DISH CALLED SAUTéED SWEET CORN. >> I LOVE CORN.

CALLED SAUTéED SWEET CORN. >> I LOVE CORN. I LOVE SWEET CORN.

>> I LOVE CORN. I LOVE SWEET CORN. >> OKAY, AWESOME.

I LOVE SWEET CORN. >> OKAY, AWESOME. SO, FIRST THING WE’RE GONNA

>> OKAY, AWESOME. SO, FIRST THING WE’RE GONNA DO -- I HAVE SIX SLICES OF

SO, FIRST THING WE’RE GONNA DO -- I HAVE SIX SLICES OF CHOPPED BACON THERE, AND WE’RE

DO -- I HAVE SIX SLICES OF CHOPPED BACON THERE, AND WE’RE GONNA THROW IT IN THIS DUTCH

CHOPPED BACON THERE, AND WE’RE GONNA THROW IT IN THIS DUTCH OVEN.

GONNA THROW IT IN THIS DUTCH OVEN. >> WHAT’S A DUTCH OVEN?

OVEN. >> WHAT’S A DUTCH OVEN? >> DUTCH OVEN IS A HEAVY,

>> WHAT’S A DUTCH OVEN? >> DUTCH OVEN IS A HEAVY, CAST-IRON POT.

>> DUTCH OVEN IS A HEAVY, CAST-IRON POT. ANYTHING WITH A HEAVY BOTTOM IS

CAST-IRON POT. ANYTHING WITH A HEAVY BOTTOM IS GONNA DISTRIBUTE HEAT EVENLY.

ANYTHING WITH A HEAVY BOTTOM IS GONNA DISTRIBUTE HEAT EVENLY. OKAY, SO, LET’S THROW THAT

GONNA DISTRIBUTE HEAT EVENLY. OKAY, SO, LET’S THROW THAT AROUND.

OKAY, SO, LET’S THROW THAT AROUND. THESE ARE SHORT RIBS.

AROUND. THESE ARE SHORT RIBS. I HAVE EIGHT WHOLE SHORT RIBS.

THESE ARE SHORT RIBS. I HAVE EIGHT WHOLE SHORT RIBS. IT’S ABOUT 2 POUNDS, AND THEY’RE

I HAVE EIGHT WHOLE SHORT RIBS. IT’S ABOUT 2 POUNDS, AND THEY’RE BONE-IN, AND THAT’S THE REAL

IT’S ABOUT 2 POUNDS, AND THEY’RE BONE-IN, AND THAT’S THE REAL TRICK.

BONE-IN, AND THAT’S THE REAL TRICK. YOU CAN BUY BONELESS SHORT RIBS.

TRICK. YOU CAN BUY BONELESS SHORT RIBS. DON’T DO THAT.

YOU CAN BUY BONELESS SHORT RIBS. DON’T DO THAT. THE REASON THE BONE IS SO

DON’T DO THAT. THE REASON THE BONE IS SO IMPORTANT IS, IT’S GOT THE

THE REASON THE BONE IS SO IMPORTANT IS, IT’S GOT THE MARROW INSIDE, AND THAT’S WHERE

IMPORTANT IS, IT’S GOT THE MARROW INSIDE, AND THAT’S WHERE ALL THE FLAVOR IS.

MARROW INSIDE, AND THAT’S WHERE ALL THE FLAVOR IS. AND AS THE BEEF COOKS, THAT’S

ALL THE FLAVOR IS. AND AS THE BEEF COOKS, THAT’S GONNA MELT AND GIVE IT AMAZING

AND AS THE BEEF COOKS, THAT’S GONNA MELT AND GIVE IT AMAZING FLAVOR.

GONNA MELT AND GIVE IT AMAZING FLAVOR. SO, WHAT WE’RE GONNA DO IS,

FLAVOR. SO, WHAT WE’RE GONNA DO IS, WE’RE GONNA SEASON THEM.

SO, WHAT WE’RE GONNA DO IS, WE’RE GONNA SEASON THEM. YOU ALWAYS WANT TO SEASON YOUR

WE’RE GONNA SEASON THEM. YOU ALWAYS WANT TO SEASON YOUR MEAT -- SALT AND PEPPER.

YOU ALWAYS WANT TO SEASON YOUR MEAT -- SALT AND PEPPER. I’M GONNA HAVE YOU TAKE CHARGE

MEAT -- SALT AND PEPPER. I’M GONNA HAVE YOU TAKE CHARGE HERE.

I’M GONNA HAVE YOU TAKE CHARGE HERE. HERE’S SOME SALT.

HERE. HERE’S SOME SALT. SEASON THEM WELL ON BOTH SIDES.

HERE’S SOME SALT. SEASON THEM WELL ON BOTH SIDES. GONNA HIT IT WITH SOME PEPPER.

SEASON THEM WELL ON BOTH SIDES. GONNA HIT IT WITH SOME PEPPER. >> OKAY.

GONNA HIT IT WITH SOME PEPPER. >> OKAY. >> GREAT.

>> OKAY. >> GREAT. WE’RE GONNA FLIP THEM AROUND,

>> GREAT. WE’RE GONNA FLIP THEM AROUND, GET ALL SIDES.

WE’RE GONNA FLIP THEM AROUND, GET ALL SIDES. >> YEAH, I CAN SALT.

GET ALL SIDES. >> YEAH, I CAN SALT. THAT’S FOR SURE.

>> YEAH, I CAN SALT. THAT’S FOR SURE. >> OH, THERE YOU GO.

THAT’S FOR SURE. >> OH, THERE YOU GO. SEE, NOW YOU’RE GETTING

>> OH, THERE YOU GO. SEE, NOW YOU’RE GETTING CONFIDENT.

SEE, NOW YOU’RE GETTING CONFIDENT. [ SIZZLING ]

CONFIDENT. [ SIZZLING ] AND THEN DO YOU HEAR THE BACON?

[ SIZZLING ] AND THEN DO YOU HEAR THE BACON? CAN YOU HEAR IT?

AND THEN DO YOU HEAR THE BACON? CAN YOU HEAR IT? >> I CAN HEAR IT.

CAN YOU HEAR IT? >> I CAN HEAR IT. >> OKAY, WHAT WE’RE GONNA DO IS

>> I CAN HEAR IT. >> OKAY, WHAT WE’RE GONNA DO IS ACTUALLY REMOVE THE BACON ONCE

>> OKAY, WHAT WE’RE GONNA DO IS ACTUALLY REMOVE THE BACON ONCE IT RELEASES ALL THAT YUMMY FAT.

ACTUALLY REMOVE THE BACON ONCE IT RELEASES ALL THAT YUMMY FAT. WE’RE BROWNING THESE IN THAT.

IT RELEASES ALL THAT YUMMY FAT. WE’RE BROWNING THESE IN THAT. >> DOES "BRAISED" MEAN "BROWN"?

WE’RE BROWNING THESE IN THAT. >> DOES "BRAISED" MEAN "BROWN"? >> "BRAISED" ACTUALLY MEANS

>> DOES "BRAISED" MEAN "BROWN"? >> "BRAISED" ACTUALLY MEANS COOKING SLOWLY, VERY SLOWLY ON

>> "BRAISED" ACTUALLY MEANS COOKING SLOWLY, VERY SLOWLY ON VERY LOW TEMPERATURE IN A RICH

COOKING SLOWLY, VERY SLOWLY ON VERY LOW TEMPERATURE IN A RICH LIQUID.

VERY LOW TEMPERATURE IN A RICH LIQUID. >> OKAY.

LIQUID. >> OKAY. >> OKAY, THERE’S 1/2 CUP OF

>> OKAY. >> OKAY, THERE’S 1/2 CUP OF FLOUR IN HERE.

>> OKAY, THERE’S 1/2 CUP OF FLOUR IN HERE. >> MM-HMM.

FLOUR IN HERE. >> MM-HMM. >> AS WE DREDGE THEM IN FLOUR,

>> MM-HMM. >> AS WE DREDGE THEM IN FLOUR, THIS IS GONNA CREATE A CRUST.

>> AS WE DREDGE THEM IN FLOUR, THIS IS GONNA CREATE A CRUST. ALL RIGHT, I’M GONNA HAVE YOU

THIS IS GONNA CREATE A CRUST. ALL RIGHT, I’M GONNA HAVE YOU TAKE OVER THE REST.

ALL RIGHT, I’M GONNA HAVE YOU TAKE OVER THE REST. I THINK YOU GOT A HANG OF THAT.

TAKE OVER THE REST. I THINK YOU GOT A HANG OF THAT. >> I CAN HANDLE IT.

I THINK YOU GOT A HANG OF THAT. >> I CAN HANDLE IT. >> AND AS YOU START COOKING

>> I CAN HANDLE IT. >> AND AS YOU START COOKING MORE, YOU’RE NOT GONNA GET AS

>> AND AS YOU START COOKING MORE, YOU’RE NOT GONNA GET AS CONCERNED WITH, LIKE, MEASURING

MORE, YOU’RE NOT GONNA GET AS CONCERNED WITH, LIKE, MEASURING EVERYTHING OUT.

CONCERNED WITH, LIKE, MEASURING EVERYTHING OUT. THERE’S ABOUT 1/2 CUP OF FLOUR

EVERYTHING OUT. THERE’S ABOUT 1/2 CUP OF FLOUR IN HERE, BUT YOU BASICALLY JUST

THERE’S ABOUT 1/2 CUP OF FLOUR IN HERE, BUT YOU BASICALLY JUST NEED ENOUGH TO DREDGE THE MEAT.

IN HERE, BUT YOU BASICALLY JUST NEED ENOUGH TO DREDGE THE MEAT. >> OKAY, DO I DO THE ENDS, TOO?

NEED ENOUGH TO DREDGE THE MEAT. >> OKAY, DO I DO THE ENDS, TOO? >> SURE.

>> OKAY, DO I DO THE ENDS, TOO? >> SURE. DO YOU WANT TO DO THE ENDS?

>> SURE. DO YOU WANT TO DO THE ENDS? >> I THINK IT SOUNDS COOL.

DO YOU WANT TO DO THE ENDS? >> I THINK IT SOUNDS COOL. >> AWESOME.

>> I THINK IT SOUNDS COOL. >> AWESOME. [ SIZZLING ]

>> AWESOME. [ SIZZLING ] AND YOU CAN DO THAT WITH

[ SIZZLING ] AND YOU CAN DO THAT WITH CHICKEN, WITH ANY KIND OF MEAT.

AND YOU CAN DO THAT WITH CHICKEN, WITH ANY KIND OF MEAT. DREDGE IT IN FLOUR.

CHICKEN, WITH ANY KIND OF MEAT. DREDGE IT IN FLOUR. IT’S GONNA CREATE A NICE CRUST.

DREDGE IT IN FLOUR. IT’S GONNA CREATE A NICE CRUST. IT’S GONNA SEAL IN THE

IT’S GONNA CREATE A NICE CRUST. IT’S GONNA SEAL IN THE MOISTURE -- REALLY GOOD TRICK

IT’S GONNA SEAL IN THE MOISTURE -- REALLY GOOD TRICK WITH MEAT.

MOISTURE -- REALLY GOOD TRICK WITH MEAT. ALL RIGHT, I’M GONNA REMOVE THIS

WITH MEAT. ALL RIGHT, I’M GONNA REMOVE THIS BACON.

ALL RIGHT, I’M GONNA REMOVE THIS BACON. AND WE’RE GONNA START BROWNING.

BACON. AND WE’RE GONNA START BROWNING. NOW, WE’RE NOT GONNA LET THIS GO

AND WE’RE GONNA START BROWNING. NOW, WE’RE NOT GONNA LET THIS GO TO WASTE.

NOW, WE’RE NOT GONNA LET THIS GO TO WASTE. DO YOU SEE ALL THE DRIPPINGS

TO WASTE. DO YOU SEE ALL THE DRIPPINGS THAT THE BACON RELEASED?

DO YOU SEE ALL THE DRIPPINGS THAT THE BACON RELEASED? >> I DO.

THAT THE BACON RELEASED? >> I DO. >> THAT IS GONNA ADD SO MUCH

>> I DO. >> THAT IS GONNA ADD SO MUCH FLAVOR TO THESE RIBS.

>> THAT IS GONNA ADD SO MUCH FLAVOR TO THESE RIBS. I’M GONNA TURN THIS HEAT UP TO

FLAVOR TO THESE RIBS. I’M GONNA TURN THIS HEAT UP TO HIGH ’CAUSE WHEN YOU’RE BROWNING

I’M GONNA TURN THIS HEAT UP TO HIGH ’CAUSE WHEN YOU’RE BROWNING SOMETHING, YOU WANT TO HIT IT

HIGH ’CAUSE WHEN YOU’RE BROWNING SOMETHING, YOU WANT TO HIT IT WITH A LOT OF HEAT ON HIGH, AND

SOMETHING, YOU WANT TO HIT IT WITH A LOT OF HEAT ON HIGH, AND THEN WE’RE GONNA TURN IT DOWN TO

WITH A LOT OF HEAT ON HIGH, AND THEN WE’RE GONNA TURN IT DOWN TO LOW AND LET THE BRAISING HAPPEN

THEN WE’RE GONNA TURN IT DOWN TO LOW AND LET THE BRAISING HAPPEN THAT I TOLD YOU ABOUT -- LOW,

LOW AND LET THE BRAISING HAPPEN THAT I TOLD YOU ABOUT -- LOW, SLOW IN A RICH LIQUID.

THAT I TOLD YOU ABOUT -- LOW, SLOW IN A RICH LIQUID. SO, WE HAVE THE BACON FAT.

SLOW IN A RICH LIQUID. SO, WE HAVE THE BACON FAT. THAT’S AWESOME.

SO, WE HAVE THE BACON FAT. THAT’S AWESOME. I’M ACTUALLY GONNA ADD A LITTLE

THAT’S AWESOME. I’M ACTUALLY GONNA ADD A LITTLE BIT OF OLIVE OIL.

I’M ACTUALLY GONNA ADD A LITTLE BIT OF OLIVE OIL. >> WHY OLIVE OIL?

BIT OF OLIVE OIL. >> WHY OLIVE OIL? >> WE’RE JUST ADDING A LITTLE

>> WHY OLIVE OIL? >> WE’RE JUST ADDING A LITTLE EXTRA FAT TO MAKE SURE THERE’S

>> WE’RE JUST ADDING A LITTLE EXTRA FAT TO MAKE SURE THERE’S ENOUGH FAT FOR BROWNING BUT ALSO

EXTRA FAT TO MAKE SURE THERE’S ENOUGH FAT FOR BROWNING BUT ALSO A WHOLE NOTHER LAYER OF FLAVOR.

ENOUGH FAT FOR BROWNING BUT ALSO A WHOLE NOTHER LAYER OF FLAVOR. LISTEN TO THIS.

A WHOLE NOTHER LAYER OF FLAVOR. LISTEN TO THIS. [ SIZZLING ]

LISTEN TO THIS. [ SIZZLING ] >> MMM.

[ SIZZLING ] >> MMM. THAT IS NICE.

>> MMM. THAT IS NICE. HOW LONG DO WE COOK THEM FOR?

THAT IS NICE. HOW LONG DO WE COOK THEM FOR? >> WE’RE NOT TRYING TO COOK THEM

HOW LONG DO WE COOK THEM FOR? >> WE’RE NOT TRYING TO COOK THEM THROUGH.

>> WE’RE NOT TRYING TO COOK THEM THROUGH. WE’RE JUST TRYING TO BROWN THEM

THROUGH. WE’RE JUST TRYING TO BROWN THEM QUICKLY.

WE’RE JUST TRYING TO BROWN THEM QUICKLY. [ SIZZLING CONTINUES ]

QUICKLY. [ SIZZLING CONTINUES ] >> GREAT.

[ SIZZLING CONTINUES ] >> GREAT. >> WE FLIP THESE OVER.

>> GREAT. >> WE FLIP THESE OVER. LOOK AT THIS BEAUTIFUL COLOR

>> WE FLIP THESE OVER. LOOK AT THIS BEAUTIFUL COLOR THEY GET.

LOOK AT THIS BEAUTIFUL COLOR THEY GET. >> OH, THAT’S NICE.

THEY GET. >> OH, THAT’S NICE. >> THEY’RE NICELY BROWNED.

>> OH, THAT’S NICE. >> THEY’RE NICELY BROWNED. ALL RIGHT, HERE, TAKE CHARGE.

>> THEY’RE NICELY BROWNED. ALL RIGHT, HERE, TAKE CHARGE. [ SIZZLING CONTINUES ]

ALL RIGHT, HERE, TAKE CHARGE. [ SIZZLING CONTINUES ] >> SMELLS AMAZING.

[ SIZZLING CONTINUES ] >> SMELLS AMAZING. >> THEY DO SMELL GREAT.

WHEN WE COME BACK, WE’RE GONNA

FINISH THESE SHORT RIBS, AND

WE’RE GONNA MAKE SAUTéED SWEET

CORN.

IT’S GONNA BE GOOD.

>> CAN’T WAIT.

>> WHEN BRENT GOT HERE TODAY,

HE DID NOT KNOW THE FIRST THING

ABOUT MAKING A MEAL.

AND HERE YOU ARE NOW, HALFWAY

THROUGH MAKING BRAISED SHORT

RIBS.

YOUR BUDDIES WERE TELLING ME

THAT THEY BET YOU COULDN’T MAKE

A DELICIOUS MEAL.

DID YOU KNOW THIS?

>> THAT DOESN’T SURPRISE ME.

>> NATE IN PARTICULAR WAS GIVING

YOU A REALLY, REALLY HARD TIME.

WHAT’S HIS DEAL?

>> WELL, NATE’S A FANTASTIC

COOK AND, YOU KNOW, TAKES EVERY

OPPORTUNITY TO TAKE A SHOT AT

ME.

>> HAS HE EVER MADE SHORT RIBS?

>> HAS HE EVER MADE SHORT RIBS? >> PROBABLY NOT LIKE THIS, AND I

>> HAS HE EVER MADE SHORT RIBS? >> PROBABLY NOT LIKE THIS, AND I CAN’T WAIT TILL HE TASTES THEM.

>> PROBABLY NOT LIKE THIS, AND I CAN’T WAIT TILL HE TASTES THEM. >> OKAY, SO, WE DREDGED THESE IN

CAN’T WAIT TILL HE TASTES THEM. >> OKAY, SO, WE DREDGED THESE IN FLOUR, AND THEN WE COOKED THEM

>> OKAY, SO, WE DREDGED THESE IN FLOUR, AND THEN WE COOKED THEM IN THESE BAKING DRIPPINGS AND

FLOUR, AND THEN WE COOKED THEM IN THESE BAKING DRIPPINGS AND OLIVE OIL.

IN THESE BAKING DRIPPINGS AND OLIVE OIL. WE’RE GONNA TAKE THEM OUT NOW.

OLIVE OIL. WE’RE GONNA TAKE THEM OUT NOW. >> ALL RIGHT.

WE’RE GONNA TAKE THEM OUT NOW. >> ALL RIGHT. >> I’M TURNING THE HEAT DOWN TO

>> ALL RIGHT. >> I’M TURNING THE HEAT DOWN TO MEDIUM, AND THEN WILL YOU GRAB

>> I’M TURNING THE HEAT DOWN TO MEDIUM, AND THEN WILL YOU GRAB THOSE ONIONS?

MEDIUM, AND THEN WILL YOU GRAB THOSE ONIONS? >> LIKE THIS?

THOSE ONIONS? >> LIKE THIS? >> YEAH. GO FOR IT. GREAT.

>> LIKE THIS? >> YEAH. GO FOR IT. GREAT. IF YOU DON’T HAVE A LARGE ONION,

>> YEAH. GO FOR IT. GREAT. IF YOU DON’T HAVE A LARGE ONION, YOU CAN USE TWO SMALL ONES.

IF YOU DON’T HAVE A LARGE ONION, YOU CAN USE TWO SMALL ONES. IF YOU LOVE ONIONS, THROW IN AN

YOU CAN USE TWO SMALL ONES. IF YOU LOVE ONIONS, THROW IN AN EXTRA HALF.

IF YOU LOVE ONIONS, THROW IN AN EXTRA HALF. IT DOESN’T MATTER.

EXTRA HALF. IT DOESN’T MATTER. >> OKAY.

IT DOESN’T MATTER. >> OKAY. >> ONIONS HAVE NATURAL SUGARS IN

>> OKAY. >> ONIONS HAVE NATURAL SUGARS IN THEM.

>> ONIONS HAVE NATURAL SUGARS IN THEM. WHEN YOU COOK THEM DOWN, ALL

THEM. WHEN YOU COOK THEM DOWN, ALL THAT SWEETNESS COMES OUT AND

WHEN YOU COOK THEM DOWN, ALL THAT SWEETNESS COMES OUT AND SAME WITH CARROTS.

THAT SWEETNESS COMES OUT AND SAME WITH CARROTS. SO, WE GOT FOUR CARROTS.

SAME WITH CARROTS. SO, WE GOT FOUR CARROTS. THEY’RE ROUGHLY CHOPPED.

SO, WE GOT FOUR CARROTS. THEY’RE ROUGHLY CHOPPED. TAKE CHARGE, BUDDY. YOU GOT IT.

THEY’RE ROUGHLY CHOPPED. TAKE CHARGE, BUDDY. YOU GOT IT. >> AWESOME.

TAKE CHARGE, BUDDY. YOU GOT IT. >> AWESOME. SO, WE WANT TO COOK DOWN THESE

>> AWESOME. SO, WE WANT TO COOK DOWN THESE ONIONS AND CARROTS, AND THAT’S

SO, WE WANT TO COOK DOWN THESE ONIONS AND CARROTS, AND THAT’S GONNA BRING THOSE SUGARS OUT,

ONIONS AND CARROTS, AND THAT’S GONNA BRING THOSE SUGARS OUT, ALL RIGHT?

GONNA BRING THOSE SUGARS OUT, ALL RIGHT? SEE HOW THOSE ARE GETTING SOFTER

ALL RIGHT? SEE HOW THOSE ARE GETTING SOFTER NOW?

SEE HOW THOSE ARE GETTING SOFTER NOW? >> YEP.

NOW? >> YEP. >> CAN YOU SMELL ALL THAT?

>> YEP. >> CAN YOU SMELL ALL THAT? LOOK AT ALL THOSE DRIPPINGS.

>> CAN YOU SMELL ALL THAT? LOOK AT ALL THOSE DRIPPINGS. AWESOME.

LOOK AT ALL THOSE DRIPPINGS. AWESOME. WHAT I WANT TO ADD IN HERE IS

AWESOME. WHAT I WANT TO ADD IN HERE IS GARLIC.

WHAT I WANT TO ADD IN HERE IS GARLIC. DO YOU LIKE GARLIC?

GARLIC. DO YOU LIKE GARLIC? >> I LOVE GARLIC, YEAH.

DO YOU LIKE GARLIC? >> I LOVE GARLIC, YEAH. >> AWESOME.

>> I LOVE GARLIC, YEAH. >> AWESOME. >> WE HAVE SIX GARLIC CLOVES

>> AWESOME. >> WE HAVE SIX GARLIC CLOVES HERE.

>> WE HAVE SIX GARLIC CLOVES HERE. AS YOU CAN SEE, I PICKED THE BIG

HERE. AS YOU CAN SEE, I PICKED THE BIG ONES ’CAUSE I’M A BIG GARLIC

AS YOU CAN SEE, I PICKED THE BIG ONES ’CAUSE I’M A BIG GARLIC GIRL.

ONES ’CAUSE I’M A BIG GARLIC GIRL. >> BIGGER, THE BETTER.

GIRL. >> BIGGER, THE BETTER. >> IT’S REALLY HEALTHY FOR YOU,

>> BIGGER, THE BETTER. >> IT’S REALLY HEALTHY FOR YOU, TOO?

>> IT’S REALLY HEALTHY FOR YOU, TOO? DID YOU KNOW THAT?

TOO? DID YOU KNOW THAT? >> I’VE HEARD THAT, YEAH.

DID YOU KNOW THAT? >> I’VE HEARD THAT, YEAH. >> WHAT WE’RE GONNA DO IS GET

>> I’VE HEARD THAT, YEAH. >> WHAT WE’RE GONNA DO IS GET RID OF THE SKIN.

>> WHAT WE’RE GONNA DO IS GET RID OF THE SKIN. >> VERY FAMILIAR WITH THE

RID OF THE SKIN. >> VERY FAMILIAR WITH THE HAMMER.

>> VERY FAMILIAR WITH THE HAMMER. >> USE TOOLS THAT MAKE YOU FEEL

HAMMER. >> USE TOOLS THAT MAKE YOU FEEL COMFORTABLE.

>> USE TOOLS THAT MAKE YOU FEEL COMFORTABLE. SO, WE’RE JUST GONNA GIVE THIS

COMFORTABLE. SO, WE’RE JUST GONNA GIVE THIS GARLIC CLOVE A NICE LITTLE

SO, WE’RE JUST GONNA GIVE THIS GARLIC CLOVE A NICE LITTLE WHACK.

GARLIC CLOVE A NICE LITTLE WHACK. >> ALL RIGHT.

WHACK. >> ALL RIGHT. >> YOU SEE THAT?

>> ALL RIGHT. >> YOU SEE THAT? >> YEAH.

>> YOU SEE THAT? >> YEAH. >> THE SKIN COMES OFF EASY.

>> YEAH. >> THE SKIN COMES OFF EASY. OKAY, I’M GONNA HAVE YOU DO THE

>> THE SKIN COMES OFF EASY. OKAY, I’M GONNA HAVE YOU DO THE REST.

OKAY, I’M GONNA HAVE YOU DO THE REST. >> I’M ON IT.

REST. >> I’M ON IT. >> ALL RIGHT, LET ME SEE YOU DO

>> I’M ON IT. >> ALL RIGHT, LET ME SEE YOU DO IT.

>> ALL RIGHT, LET ME SEE YOU DO IT. THAT WAS A NICE GENTLE TAP YOU

IT. THAT WAS A NICE GENTLE TAP YOU GAVE IT.

THAT WAS A NICE GENTLE TAP YOU GAVE IT. >> LET THE HAMMER DO THE WORK.

GAVE IT. >> LET THE HAMMER DO THE WORK. >> "LET THE HAMMER DO THE WORK."

>> LET THE HAMMER DO THE WORK. >> "LET THE HAMMER DO THE WORK." >> YEAH.

>> "LET THE HAMMER DO THE WORK." >> YEAH. >> SEE, YOU CAN TEACH ME A THING

>> YEAH. >> SEE, YOU CAN TEACH ME A THING OR TWO.

>> SEE, YOU CAN TEACH ME A THING OR TWO. THAT’S THE THING IN COOKING --

OR TWO. THAT’S THE THING IN COOKING -- LIKE, FIND SOMETHING THAT YOU’RE

THAT’S THE THING IN COOKING -- LIKE, FIND SOMETHING THAT YOU’RE COMFORTABLE WITH, THAT YOU’RE

LIKE, FIND SOMETHING THAT YOU’RE COMFORTABLE WITH, THAT YOU’RE CONFIDENT, AND ONCE YOU CAN DO

COMFORTABLE WITH, THAT YOU’RE CONFIDENT, AND ONCE YOU CAN DO THAT IN THE KITCHEN, YOU’LL

CONFIDENT, AND ONCE YOU CAN DO THAT IN THE KITCHEN, YOU’LL START BEING MORE COMFORTABLE

THAT IN THE KITCHEN, YOU’LL START BEING MORE COMFORTABLE DOING ALL THE OTHER THINGS, AS

START BEING MORE COMFORTABLE DOING ALL THE OTHER THINGS, AS WELL.

DOING ALL THE OTHER THINGS, AS WELL. BECAUSE WE ALREADY WHACKED IT,

WELL. BECAUSE WE ALREADY WHACKED IT, IT’S ALREADY KIND OF IN PIECES.

BECAUSE WE ALREADY WHACKED IT, IT’S ALREADY KIND OF IN PIECES. NOW WE JUST NEED TO GIVE IT A

IT’S ALREADY KIND OF IN PIECES. NOW WE JUST NEED TO GIVE IT A QUICK, ROUGH CHOP.

NOW WE JUST NEED TO GIVE IT A QUICK, ROUGH CHOP. >> OKAY.

QUICK, ROUGH CHOP. >> OKAY. >> YOU WANT A GOOD GRIP ON YOUR

>> OKAY. >> YOU WANT A GOOD GRIP ON YOUR KNIFE, OKAY?

>> YOU WANT A GOOD GRIP ON YOUR KNIFE, OKAY? YOU WANT TO KIND OF HOLD THIS

KNIFE, OKAY? YOU WANT TO KIND OF HOLD THIS DOWN, FLAT HAND, AND THEN YOU’RE

YOU WANT TO KIND OF HOLD THIS DOWN, FLAT HAND, AND THEN YOU’RE JUST MOVING THIS HAND.

DOWN, FLAT HAND, AND THEN YOU’RE JUST MOVING THIS HAND. SEE THAT?

JUST MOVING THIS HAND. SEE THAT? >> YOU MAKE IT LOOK EASY.

SEE THAT? >> YOU MAKE IT LOOK EASY. >> IT IS EASY.

>> YOU MAKE IT LOOK EASY. >> IT IS EASY. >> MY TURN?

>> IT IS EASY. >> MY TURN? >> I BELIEVE IN YOU.

>> MY TURN? >> I BELIEVE IN YOU. LET’S DO IT.

>> I BELIEVE IN YOU. LET’S DO IT. YOU ARE A QUICK STUDY.

LET’S DO IT. YOU ARE A QUICK STUDY. >> I LEARN FROM THE BEST.

YOU ARE A QUICK STUDY. >> I LEARN FROM THE BEST. >> THANK YOU.

>> I LEARN FROM THE BEST. >> THANK YOU. >> HOW MUCH DO I CHOP HERE?

>> THANK YOU. >> HOW MUCH DO I CHOP HERE? >> THAT’S GOOD.

>> HOW MUCH DO I CHOP HERE? >> THAT’S GOOD. >> THAT’S GOOD?

>> THAT’S GOOD. >> THAT’S GOOD? >> YEAH.

>> THAT’S GOOD? >> YEAH. I SEE THE CONFIDENCE.

>> YEAH. I SEE THE CONFIDENCE. I’M SEEING A DIFFERENT BRENT.

I SEE THE CONFIDENCE. I’M SEEING A DIFFERENT BRENT. >> YEAH, WELL, YOU KNOW, YOU’RE

I’M SEEING A DIFFERENT BRENT. >> YEAH, WELL, YOU KNOW, YOU’RE TEACHING ME WELL.

>> YEAH, WELL, YOU KNOW, YOU’RE TEACHING ME WELL. >> THIS IS GREAT.

TEACHING ME WELL. >> THIS IS GREAT. >> I DIDN’T KNOW I KNEW HOW TO

>> THIS IS GREAT. >> I DIDN’T KNOW I KNEW HOW TO DO SO MUCH ALREADY IN THE

>> I DIDN’T KNOW I KNEW HOW TO DO SO MUCH ALREADY IN THE KITCHEN.

DO SO MUCH ALREADY IN THE KITCHEN. I DON’T KNOW WHY I WAS SO AFRAID

KITCHEN. I DON’T KNOW WHY I WAS SO AFRAID BEFORE.

I DON’T KNOW WHY I WAS SO AFRAID BEFORE. I MEAN, IT DOESN’T MAKE SENSE.

BEFORE. I MEAN, IT DOESN’T MAKE SENSE. >> WE’RE GONNA DO 2 CUPS OF RED

I MEAN, IT DOESN’T MAKE SENSE. >> WE’RE GONNA DO 2 CUPS OF RED WINE INTO THIS, SO ABOUT HALF A

>> WE’RE GONNA DO 2 CUPS OF RED WINE INTO THIS, SO ABOUT HALF A BOTTLE.

WINE INTO THIS, SO ABOUT HALF A BOTTLE. OH, WE GOT TO KEEP GOING.

BOTTLE. OH, WE GOT TO KEEP GOING. THAT’S ABOUT A CUP.

OH, WE GOT TO KEEP GOING. THAT’S ABOUT A CUP. IF YOU PUT EXTRA IN, IT’S NOT

THAT’S ABOUT A CUP. IF YOU PUT EXTRA IN, IT’S NOT GONNA HURT.

IF YOU PUT EXTRA IN, IT’S NOT GONNA HURT. AND HERE’S THE THING -- YOU

GONNA HURT. AND HERE’S THE THING -- YOU DON’T WANT TO USE CHEAP WINE,

AND HERE’S THE THING -- YOU DON’T WANT TO USE CHEAP WINE, BUT THEY SELL COOKING WINE AT

DON’T WANT TO USE CHEAP WINE, BUT THEY SELL COOKING WINE AT GROCERY STORES.

BUT THEY SELL COOKING WINE AT GROCERY STORES. YOU WANT TO AVOID THAT AT ALL

GROCERY STORES. YOU WANT TO AVOID THAT AT ALL COSTS.

YOU WANT TO AVOID THAT AT ALL COSTS. >> WHY IS THAT?

COSTS. >> WHY IS THAT? >> IT’S SALTY.

>> WHY IS THAT? >> IT’S SALTY. IT’S, LIKE -- IT’S NOT SOMETHING

>> IT’S SALTY. IT’S, LIKE -- IT’S NOT SOMETHING YOU WOULD EVER DRINK.

IT’S, LIKE -- IT’S NOT SOMETHING YOU WOULD EVER DRINK. AND HERE’S MY THEORY -- IF

YOU WOULD EVER DRINK. AND HERE’S MY THEORY -- IF YOU’RE NOT GONNA DRINK IT, WHY

AND HERE’S MY THEORY -- IF YOU’RE NOT GONNA DRINK IT, WHY WOULD YOU COOK WITH IT?

YOU’RE NOT GONNA DRINK IT, WHY WOULD YOU COOK WITH IT? >> ALL RIGHT.

WOULD YOU COOK WITH IT? >> ALL RIGHT. >> ALL RIGHT, SO, DO YOU KNOW

>> ALL RIGHT. >> ALL RIGHT, SO, DO YOU KNOW WHAT DEGLAZING IS?

>> ALL RIGHT, SO, DO YOU KNOW WHAT DEGLAZING IS? >> I HAVE NO IDEA.

WHAT DEGLAZING IS? >> I HAVE NO IDEA. >> SEE HOW I’M KIND OF SCRAPING

>> I HAVE NO IDEA. >> SEE HOW I’M KIND OF SCRAPING THE BOTTOM?

>> SEE HOW I’M KIND OF SCRAPING THE BOTTOM? FEEL THOSE BITS AND JUST KIND OF

THE BOTTOM? FEEL THOSE BITS AND JUST KIND OF SCRAPE THEM UP INTO THE SAUCE.

FEEL THOSE BITS AND JUST KIND OF SCRAPE THEM UP INTO THE SAUCE. THAT’S WHAT DEGLAZING IS --

SCRAPE THEM UP INTO THE SAUCE. THAT’S WHAT DEGLAZING IS -- PICKING UP ALL THOSE LITTLE

THAT’S WHAT DEGLAZING IS -- PICKING UP ALL THOSE LITTLE PIECES.

PICKING UP ALL THOSE LITTLE PIECES. SEE HOW THAT’S STARTING TO BOIL

PIECES. SEE HOW THAT’S STARTING TO BOIL NOW?

SEE HOW THAT’S STARTING TO BOIL NOW? >> MM-HMM.

NOW? >> MM-HMM. >> OKAY, NOW IT’S TIME FOR OUR

>> MM-HMM. >> OKAY, NOW IT’S TIME FOR OUR BROTH.

>> OKAY, NOW IT’S TIME FOR OUR BROTH. SO, WE’RE USING BEEF BROTH.

BROTH. SO, WE’RE USING BEEF BROTH. I HAVE 2 CUPS OVER THERE.

SO, WE’RE USING BEEF BROTH. I HAVE 2 CUPS OVER THERE. WILL YOU PLEASE GRAB THAT FOR

I HAVE 2 CUPS OVER THERE. WILL YOU PLEASE GRAB THAT FOR ME?

WILL YOU PLEASE GRAB THAT FOR ME? >> SURE THING.

ME? >> SURE THING. >> AWESOME.

>> SURE THING. >> AWESOME. NOW, WE’RE GONNA ADD 1/2

>> AWESOME. NOW, WE’RE GONNA ADD 1/2 TEASPOON OF SALT IN THERE.

NOW, WE’RE GONNA ADD 1/2 TEASPOON OF SALT IN THERE. GIVE IT SOME PEPPER.

TEASPOON OF SALT IN THERE. GIVE IT SOME PEPPER. WE WANT ABOUT 1/4 TEASPOON.

GIVE IT SOME PEPPER. WE WANT ABOUT 1/4 TEASPOON. >> DO I JUST EYEBALL IT?

WE WANT ABOUT 1/4 TEASPOON. >> DO I JUST EYEBALL IT? >> GO FOR IT.

>> DO I JUST EYEBALL IT? >> GO FOR IT. NICE.

>> GO FOR IT. NICE. >> IS THAT ABOUT 1/4 TEASPOON?

NICE. >> IS THAT ABOUT 1/4 TEASPOON? >> THAT’S GOOD.

>> IS THAT ABOUT 1/4 TEASPOON? >> THAT’S GOOD. NOW, THIS RIGHT HERE WOULD BE

>> THAT’S GOOD. NOW, THIS RIGHT HERE WOULD BE GREAT AS IT IS, AND THIS IS KIND

NOW, THIS RIGHT HERE WOULD BE GREAT AS IT IS, AND THIS IS KIND OF MORE OF A TRADITIONAL BRAISED

GREAT AS IT IS, AND THIS IS KIND OF MORE OF A TRADITIONAL BRAISED SHORT-RIBS RECIPE, BUT I’M GONNA

OF MORE OF A TRADITIONAL BRAISED SHORT-RIBS RECIPE, BUT I’M GONNA TAKE IT TO A WHOLE NEW LEVEL.

SHORT-RIBS RECIPE, BUT I’M GONNA TAKE IT TO A WHOLE NEW LEVEL. >> I’M READY. LET’S DO IT.

TAKE IT TO A WHOLE NEW LEVEL. >> I’M READY. LET’S DO IT. >> OKAY, MY "SECRET INGREDIENT"

>> I’M READY. LET’S DO IT. >> OKAY, MY "SECRET INGREDIENT" IS SOY SAUCE, OKAY?

>> OKAY, MY "SECRET INGREDIENT" IS SOY SAUCE, OKAY? THERE’S 1/3 CUP OF SOY SAUCE.

IS SOY SAUCE, OKAY? THERE’S 1/3 CUP OF SOY SAUCE. ADD THAT IN HERE.

THERE’S 1/3 CUP OF SOY SAUCE. ADD THAT IN HERE. IT’S NOT GONNA TASTE LIKE AN

ADD THAT IN HERE. IT’S NOT GONNA TASTE LIKE AN ASIAN DISH, BUT WE’RE JUST

IT’S NOT GONNA TASTE LIKE AN ASIAN DISH, BUT WE’RE JUST ADDING ENOUGH TO GIVE IT THAT

ASIAN DISH, BUT WE’RE JUST ADDING ENOUGH TO GIVE IT THAT EXTRA FLAVOR.

ADDING ENOUGH TO GIVE IT THAT EXTRA FLAVOR. IT’S GONNA MAKE IT TASTE A

EXTRA FLAVOR. IT’S GONNA MAKE IT TASTE A LITTLE RICHER AND ALMOST KIND OF

IT’S GONNA MAKE IT TASTE A LITTLE RICHER AND ALMOST KIND OF CARAMEL-Y.

LITTLE RICHER AND ALMOST KIND OF CARAMEL-Y. OKAY, AND WE JUST MADE OUR

CARAMEL-Y. OKAY, AND WE JUST MADE OUR SAUCE.

OKAY, AND WE JUST MADE OUR SAUCE. SO, THE LAST STEP NOW IS JUST TO

SAUCE. SO, THE LAST STEP NOW IS JUST TO ADD THOSE SHORT RIBS BACK IN.

SO, THE LAST STEP NOW IS JUST TO ADD THOSE SHORT RIBS BACK IN. HERE, I’LL HOLD THE PLATE FOR

ADD THOSE SHORT RIBS BACK IN. HERE, I’LL HOLD THE PLATE FOR YOU.

HERE, I’LL HOLD THE PLATE FOR YOU. >> ANYWHERE?

YOU. >> ANYWHERE? >> ANYWHERE.

>> ANYWHERE? >> ANYWHERE. WE’RE GONNA GET THEM ALL IN.

>> ANYWHERE. WE’RE GONNA GET THEM ALL IN. >> SO, AFTER WE PUT THEM IN, HOW

WE’RE GONNA GET THEM ALL IN. >> SO, AFTER WE PUT THEM IN, HOW LONG DO WE COOK THEM FOR?

>> SO, AFTER WE PUT THEM IN, HOW LONG DO WE COOK THEM FOR? >> OKAY, THE MINIMUM, MINIMUM,

LONG DO WE COOK THEM FOR? >> OKAY, THE MINIMUM, MINIMUM, MINIMUM IF I’M BEING REALLY

>> OKAY, THE MINIMUM, MINIMUM, MINIMUM IF I’M BEING REALLY CONSERVATIVE IS TWO HOURS, BUT

MINIMUM IF I’M BEING REALLY CONSERVATIVE IS TWO HOURS, BUT THE LONGER, THE BETTER BECAUSE

CONSERVATIVE IS TWO HOURS, BUT THE LONGER, THE BETTER BECAUSE THE LONGER YOU COOK THEM, THAT

THE LONGER, THE BETTER BECAUSE THE LONGER YOU COOK THEM, THAT MEAT IS GONNA START TO FALL OFF

THE LONGER YOU COOK THEM, THAT MEAT IS GONNA START TO FALL OFF THE BONE.

MEAT IS GONNA START TO FALL OFF THE BONE. IT’S GONNA GET SO TENDER AND

THE BONE. IT’S GONNA GET SO TENDER AND JUICY.

IT’S GONNA GET SO TENDER AND JUICY. >> PERFECT.

JUICY. >> PERFECT. >> SO, WATCH YOUR FOOTBALL GAME,

>> PERFECT. >> SO, WATCH YOUR FOOTBALL GAME, HAVE YOUR BAND REHEARSAL,

>> SO, WATCH YOUR FOOTBALL GAME, HAVE YOUR BAND REHEARSAL, WHATEVER, COME BACK, DINNER’S

HAVE YOUR BAND REHEARSAL, WHATEVER, COME BACK, DINNER’S DONE.

WHATEVER, COME BACK, DINNER’S DONE. ALL RIGHT, SO, WE’RE JUST GONNA

DONE. ALL RIGHT, SO, WE’RE JUST GONNA LET THESE SLOWLY BRAISE.

ALL RIGHT, SO, WE’RE JUST GONNA LET THESE SLOWLY BRAISE. >> I THOUGHT IT WAS GONNA BE

LET THESE SLOWLY BRAISE. >> I THOUGHT IT WAS GONNA BE COMPLICATED, BUT MAKING THE

>> I THOUGHT IT WAS GONNA BE COMPLICATED, BUT MAKING THE BRAISED SHORT RIBS WAS SO EASY.

COMPLICATED, BUT MAKING THE BRAISED SHORT RIBS WAS SO EASY. I JUST CAN’T WAIT TO GET HOME

BRAISED SHORT RIBS WAS SO EASY. I JUST CAN’T WAIT TO GET HOME AND TRY IT IN MY OWN KITCHEN.

>> WHEN WE COME BACK, WE ARE

GOING TO MAKE THE PERFECT

COMPANION TO ANY MEAL, SAUTéED

SWEET CORN.

ALL RIGHT, SMELL THIS. AMAZING.

>> ALL RIGHT, WHEN BRENT SHOWED

UP AT MY KITCHEN TODAY, HE WAS A

COMPLETE DISASTER, AND NOW YOU

ARE BRAISING SHORT RIBS.

SO IMPRESSED WITH YOU.

>> I’M EXCITED.

>> AND YOU’RE STANDING UP

STRAIGHTER.

YOU LOOK CONFIDENT.

>> MY FRIENDS ARE GONNA BE

IMPRESSED.

THIS IS UNCHARTED TERRITORY.

>> BRENT IS A REALLY SOCIAL,

>> BRENT IS A REALLY SOCIAL, OUTGOING GUY WHO LOVES TO

>> BRENT IS A REALLY SOCIAL, OUTGOING GUY WHO LOVES TO ENTERTAIN, BUT HE’S INSECURE

OUTGOING GUY WHO LOVES TO ENTERTAIN, BUT HE’S INSECURE ABOUT HIS COOKING SKILLS BECAUSE

ENTERTAIN, BUT HE’S INSECURE ABOUT HIS COOKING SKILLS BECAUSE HE’S HAD SOME DISASTERS IN THE

ABOUT HIS COOKING SKILLS BECAUSE HE’S HAD SOME DISASTERS IN THE PAST.

HE’S HAD SOME DISASTERS IN THE PAST. >> I’VE HAD SO MANY THINGS GO

PAST. >> I’VE HAD SO MANY THINGS GO WRONG.

>> I’VE HAD SO MANY THINGS GO WRONG. I’VE BEEN EMBARRASSED ON FIRST

WRONG. I’VE BEEN EMBARRASSED ON FIRST DATES AND TRYING TO COOK FOR

I’VE BEEN EMBARRASSED ON FIRST DATES AND TRYING TO COOK FOR FRIENDS.

DATES AND TRYING TO COOK FOR FRIENDS. I HAVE PEOPLE OVER ALL THE TIME.

FRIENDS. I HAVE PEOPLE OVER ALL THE TIME. I WANT TO BE ABLE TO GET IN THE

I HAVE PEOPLE OVER ALL THE TIME. I WANT TO BE ABLE TO GET IN THE KITCHEN AND DO MY THING.

I WANT TO BE ABLE TO GET IN THE KITCHEN AND DO MY THING. I HAVE THIS GREAT KITCHEN.

KITCHEN AND DO MY THING. I HAVE THIS GREAT KITCHEN. I DON’T KNOW HOW TO USE IT.

I HAVE THIS GREAT KITCHEN. I DON’T KNOW HOW TO USE IT. >> I HEARD YOU ALMOST BURNT THE

I DON’T KNOW HOW TO USE IT. >> I HEARD YOU ALMOST BURNT THE HOUSE DOWN.

>> I HEARD YOU ALMOST BURNT THE HOUSE DOWN. >> WELL, I WAS DEEP-FRYING A

HOUSE DOWN. >> WELL, I WAS DEEP-FRYING A TURKEY, AND I HAD NO IDEA WHAT I

>> WELL, I WAS DEEP-FRYING A TURKEY, AND I HAD NO IDEA WHAT I WAS DOING, SO, YEAH, IT GOT A

TURKEY, AND I HAD NO IDEA WHAT I WAS DOING, SO, YEAH, IT GOT A LITTLE OUT OF HAND.

WAS DOING, SO, YEAH, IT GOT A LITTLE OUT OF HAND. >> ARE YOU IMPRESSED THAT

LITTLE OUT OF HAND. >> ARE YOU IMPRESSED THAT THERE’S BEEN NO FIRE.

>> ARE YOU IMPRESSED THAT THERE’S BEEN NO FIRE. >> WELL, I MEAN...

THERE’S BEEN NO FIRE. >> WELL, I MEAN... >> NOTHING’S BURNT DOWN?

>> WELL, I MEAN... >> NOTHING’S BURNT DOWN? >> ...WITH YOUR GUIDANCE, YOU

>> NOTHING’S BURNT DOWN? >> ...WITH YOUR GUIDANCE, YOU KNOW, THAT’S WHAT GOT ME HERE.

>> ...WITH YOUR GUIDANCE, YOU KNOW, THAT’S WHAT GOT ME HERE. >> BUT DON’T YOU THINK YOU CAN

KNOW, THAT’S WHAT GOT ME HERE. >> BUT DON’T YOU THINK YOU CAN DO THIS AT HOME?

>> BUT DON’T YOU THINK YOU CAN DO THIS AT HOME? >> I FEEL SUPER CONFIDENT RIGHT

DO THIS AT HOME? >> I FEEL SUPER CONFIDENT RIGHT NOW.

>> I FEEL SUPER CONFIDENT RIGHT NOW. >> REALLY?

NOW. >> REALLY? >> YEAH, I DO, I DO.

>> REALLY? >> YEAH, I DO, I DO. I’M GONNA GO HOME AND MAKE IT

>> YEAH, I DO, I DO. I’M GONNA GO HOME AND MAKE IT PROBABLY FOR DATE NIGHT ON

I’M GONNA GO HOME AND MAKE IT PROBABLY FOR DATE NIGHT ON FRIDAY NIGHT.

PROBABLY FOR DATE NIGHT ON FRIDAY NIGHT. >> AWESOME.

FRIDAY NIGHT. >> AWESOME. IT’S TIME FOR OUR SAUTéED SWEET

>> AWESOME. IT’S TIME FOR OUR SAUTéED SWEET CORN.

IT’S TIME FOR OUR SAUTéED SWEET CORN. YOU READY?

CORN. YOU READY? >> I’M READY?

YOU READY? >> I’M READY? >> ALL RIGHT, THIS IS EASY.

>> I’M READY? >> ALL RIGHT, THIS IS EASY. >> EVEN BETTER.

>> ALL RIGHT, THIS IS EASY. >> EVEN BETTER. >> SO FAST.

>> EVEN BETTER. >> SO FAST. >> OKAY.

>> SO FAST. >> OKAY. >> SO, I’M GONNA TURN THIS ON

>> OKAY. >> SO, I’M GONNA TURN THIS ON TO MEDIUM-HIGH AND LET THAT

>> SO, I’M GONNA TURN THIS ON TO MEDIUM-HIGH AND LET THAT HEAT.

TO MEDIUM-HIGH AND LET THAT HEAT. AND THE REASON THIS IS SUCH A

HEAT. AND THE REASON THIS IS SUCH A GREAT SIDE DISH IS, WE’RE USING

AND THE REASON THIS IS SUCH A GREAT SIDE DISH IS, WE’RE USING FROZEN CORN.

GREAT SIDE DISH IS, WE’RE USING FROZEN CORN. SO YOU CAN COOK IT ALL YEAR

FROZEN CORN. SO YOU CAN COOK IT ALL YEAR ROUND.

SO YOU CAN COOK IT ALL YEAR ROUND. >> SO, I JUST THROW THEM IN?

ROUND. >> SO, I JUST THROW THEM IN? >> WELL, NOT YET.

>> SO, I JUST THROW THEM IN? >> WELL, NOT YET. BUT HERE’S THE DEAL.

>> WELL, NOT YET. BUT HERE’S THE DEAL. WE’RE GONNA START OFF WITH SOME

BUT HERE’S THE DEAL. WE’RE GONNA START OFF WITH SOME OLIVE OIL RIGHT THERE.

WE’RE GONNA START OFF WITH SOME OLIVE OIL RIGHT THERE. ABOUT 2 TABLESPOONS.

OLIVE OIL RIGHT THERE. ABOUT 2 TABLESPOONS. >> YOU EYEBALLING IT OR --

ABOUT 2 TABLESPOONS. >> YOU EYEBALLING IT OR -- >> YOU EYEBALL IT.

>> YOU EYEBALLING IT OR -- >> YOU EYEBALL IT. GIVE IT ONE MORE.

>> YOU EYEBALL IT. GIVE IT ONE MORE. THAT’S ABOUT A TABLESPOON.

GIVE IT ONE MORE. THAT’S ABOUT A TABLESPOON. NICE.

THAT’S ABOUT A TABLESPOON. NICE. NOW WE’RE GONNA ADD SOME

NICE. NOW WE’RE GONNA ADD SOME SHALLOTS.

NOW WE’RE GONNA ADD SOME SHALLOTS. DO YOU KNOW WHAT SHALLOTS ARE?

SHALLOTS. DO YOU KNOW WHAT SHALLOTS ARE? >> ONIONS?

DO YOU KNOW WHAT SHALLOTS ARE? >> ONIONS? >> EXACTLY.

>> ONIONS? >> EXACTLY. THEY COME FROM AN ONION FAMILY.

>> EXACTLY. THEY COME FROM AN ONION FAMILY. THEY ALMOST LOOK LIKE BIGGER,

THEY COME FROM AN ONION FAMILY. THEY ALMOST LOOK LIKE BIGGER, PINK GARLIC CLOVES.

THEY ALMOST LOOK LIKE BIGGER, PINK GARLIC CLOVES. >> YEAH, YEAH.

PINK GARLIC CLOVES. >> YEAH, YEAH. >> SO, WE HAVE THEM THINLY

>> YEAH, YEAH. >> SO, WE HAVE THEM THINLY SLICED HERE, AND THIS IS ABOUT

>> SO, WE HAVE THEM THINLY SLICED HERE, AND THIS IS ABOUT FOUR.

SLICED HERE, AND THIS IS ABOUT FOUR. AND THEY ARE NICE AND MILD AND A

FOUR. AND THEY ARE NICE AND MILD AND A LITTLE SWEETER THAN REGULAR

AND THEY ARE NICE AND MILD AND A LITTLE SWEETER THAN REGULAR ONIONS, SO IT’S NOT

LITTLE SWEETER THAN REGULAR ONIONS, SO IT’S NOT OVERPOWERING.

ONIONS, SO IT’S NOT OVERPOWERING. YOU DON’T WANT TO OVERPOWER THE

OVERPOWERING. YOU DON’T WANT TO OVERPOWER THE CORN.

YOU DON’T WANT TO OVERPOWER THE CORN. >> ALL RIGHT.

CORN. >> ALL RIGHT. >> ALL RIGHT, STIR THAT FOR A

>> ALL RIGHT. >> ALL RIGHT, STIR THAT FOR A LITTLE BIT.

>> ALL RIGHT, STIR THAT FOR A LITTLE BIT. >> CAN DO.

LITTLE BIT. >> CAN DO. >> SO, WE’RE HITTING IT WITH

>> CAN DO. >> SO, WE’RE HITTING IT WITH JUST A LITTLE BIT OF HEAT, AND

>> SO, WE’RE HITTING IT WITH JUST A LITTLE BIT OF HEAT, AND THEN WE’RE GONNA ADD FROZEN

JUST A LITTLE BIT OF HEAT, AND THEN WE’RE GONNA ADD FROZEN CORN, OKAY?

THEN WE’RE GONNA ADD FROZEN CORN, OKAY? THIS IS WHAT I LIKE ABOUT THE

CORN, OKAY? THIS IS WHAT I LIKE ABOUT THE RECIPE.

THIS IS WHAT I LIKE ABOUT THE RECIPE. YOU DON’T HAVE TO BOIL IT, YOU

RECIPE. YOU DON’T HAVE TO BOIL IT, YOU DON’T HAVE TO MICROWAVE IT, YOU

YOU DON’T HAVE TO BOIL IT, YOU DON’T HAVE TO MICROWAVE IT, YOU DON’T HAVE TO THAW IT.

DON’T HAVE TO MICROWAVE IT, YOU DON’T HAVE TO THAW IT. GRAB IT OUT OF YOUR FREEZER,

DON’T HAVE TO THAW IT. GRAB IT OUT OF YOUR FREEZER, THROW IT IN FROZEN.

GRAB IT OUT OF YOUR FREEZER, THROW IT IN FROZEN. NOW WE’RE GONNA SEASON IT.

THROW IT IN FROZEN. NOW WE’RE GONNA SEASON IT. JUST LIKE YOU WERE EYEBALLING

NOW WE’RE GONNA SEASON IT. JUST LIKE YOU WERE EYEBALLING THAT OLIVE OIL, THIS IS THE BEST

JUST LIKE YOU WERE EYEBALLING THAT OLIVE OIL, THIS IS THE BEST WAY TO LEARN TO COOK WITHOUT

THAT OLIVE OIL, THIS IS THE BEST WAY TO LEARN TO COOK WITHOUT MEASUREMENTS.

WAY TO LEARN TO COOK WITHOUT MEASUREMENTS. 1/2 TEASPOON OF SALT.

MEASUREMENTS. 1/2 TEASPOON OF SALT. INSTEAD OF DUMPING IT STRAIGHT

1/2 TEASPOON OF SALT. INSTEAD OF DUMPING IT STRAIGHT IN, PUT IT IN YOUR HAND.

INSTEAD OF DUMPING IT STRAIGHT IN, PUT IT IN YOUR HAND. GET A VISUALIZE HOW MUCH THAT

IN, PUT IT IN YOUR HAND. GET A VISUALIZE HOW MUCH THAT IS.

GET A VISUALIZE HOW MUCH THAT IS. >> OKAY.

IS. >> OKAY. >> AND THEN YOU’LL ALWAYS KNOW.

>> OKAY. >> AND THEN YOU’LL ALWAYS KNOW. SO WHEN YOU’RE PUTTING IT IN,

>> AND THEN YOU’LL ALWAYS KNOW. SO WHEN YOU’RE PUTTING IT IN, YOU’RE LIKE, "OKAY, THAT’S ABOUT

SO WHEN YOU’RE PUTTING IT IN, YOU’RE LIKE, "OKAY, THAT’S ABOUT 1/2 TEASPOON."

YOU’RE LIKE, "OKAY, THAT’S ABOUT 1/2 TEASPOON." >> JUST SNAP A MENTAL PICTURE

1/2 TEASPOON." >> JUST SNAP A MENTAL PICTURE AND GO FOR IT.

>> JUST SNAP A MENTAL PICTURE AND GO FOR IT. >> IF YOU JUST DO IT A FEW

AND GO FOR IT. >> IF YOU JUST DO IT A FEW TIMES, YOU’LL TOTALLY KNOW WHAT

>> IF YOU JUST DO IT A FEW TIMES, YOU’LL TOTALLY KNOW WHAT IT IS.

TIMES, YOU’LL TOTALLY KNOW WHAT IT IS. PUT THAT IN.

IT IS. PUT THAT IN. 1/4 TEASPOON OF SUGAR.

PUT THAT IN. 1/4 TEASPOON OF SUGAR. >> GOT IT.

1/4 TEASPOON OF SUGAR. >> GOT IT. >> GOT IT.

>> GOT IT. >> GOT IT. >> AND WHAT DOES THIS SUGAR DO?

>> GOT IT. >> AND WHAT DOES THIS SUGAR DO? >> NOW, THE SUGAR IS GOING TO

>> AND WHAT DOES THIS SUGAR DO? >> NOW, THE SUGAR IS GOING TO BRING OUT THAT SWEETNESS.

>> NOW, THE SUGAR IS GOING TO BRING OUT THAT SWEETNESS. THE CORN ALREADY HAS A NATURAL

BRING OUT THAT SWEETNESS. THE CORN ALREADY HAS A NATURAL SWEETNESS.

THE CORN ALREADY HAS A NATURAL SWEETNESS. WE’RE KICKING IT UP.

SWEETNESS. WE’RE KICKING IT UP. AND THEN THE LAST THING I’M

WE’RE KICKING IT UP. AND THEN THE LAST THING I’M GONNA ADD IN HERE IS BROWN

AND THEN THE LAST THING I’M GONNA ADD IN HERE IS BROWN PAPRIKA.

GONNA ADD IN HERE IS BROWN PAPRIKA. >> MMM.

PAPRIKA. >> MMM. >> THIS ISN’T SPICY.

>> MMM. >> THIS ISN’T SPICY. I KNOW IT LOOKS LIKE CAYENNE

>> THIS ISN’T SPICY. I KNOW IT LOOKS LIKE CAYENNE PEPPER, BUT THIS IS ACTUALLY

I KNOW IT LOOKS LIKE CAYENNE PEPPER, BUT THIS IS ACTUALLY SWEETER.

PEPPER, BUT THIS IS ACTUALLY SWEETER. IT HAS NO KICK TO IT.

SWEETER. IT HAS NO KICK TO IT. >> OKAY.

IT HAS NO KICK TO IT. >> OKAY. >> SMELL THAT.

>> OKAY. >> SMELL THAT. >> OH, IT’S LIKE A WARM, SMOKY

>> SMELL THAT. >> OH, IT’S LIKE A WARM, SMOKY THING.

>> OH, IT’S LIKE A WARM, SMOKY THING. >> YES.

THING. >> YES. YOU’RE GONNA SMELL THINGS IN THE

>> YES. YOU’RE GONNA SMELL THINGS IN THE KITCHEN.

YOU’RE GONNA SMELL THINGS IN THE KITCHEN. REALLY GET FAMILIAR ’CAUSE YOUR

KITCHEN. REALLY GET FAMILIAR ’CAUSE YOUR SENSE OF SMELL IS GONNA HELP

REALLY GET FAMILIAR ’CAUSE YOUR SENSE OF SMELL IS GONNA HELP GUIDE YOU AS TO WHICH FLAVORS

SENSE OF SMELL IS GONNA HELP GUIDE YOU AS TO WHICH FLAVORS WORK WELL TOGETHER, OKAY?

GUIDE YOU AS TO WHICH FLAVORS WORK WELL TOGETHER, OKAY? 1/4 TEASPOON OF THIS.

WORK WELL TOGETHER, OKAY? 1/4 TEASPOON OF THIS. NOT ONLY IS THIS GONNA ADD NICE

1/4 TEASPOON OF THIS. NOT ONLY IS THIS GONNA ADD NICE FLAVOR, IT’S ACTUALLY GONNA MAKE

NOT ONLY IS THIS GONNA ADD NICE FLAVOR, IT’S ACTUALLY GONNA MAKE IT LOOK PRETTY.

FLAVOR, IT’S ACTUALLY GONNA MAKE IT LOOK PRETTY. SO, WE’RE SMELLING IT.

IT LOOK PRETTY. SO, WE’RE SMELLING IT. WE’RE EATING WITH OUR NOSE.

SO, WE’RE SMELLING IT. WE’RE EATING WITH OUR NOSE. WE’RE EATING WITH OUR EYES.

WE’RE EATING WITH OUR NOSE. WE’RE EATING WITH OUR EYES. YOU WANT IT TO LOOK PRETTY,

WE’RE EATING WITH OUR EYES. YOU WANT IT TO LOOK PRETTY, OKAY?

YOU WANT IT TO LOOK PRETTY, OKAY? >> IT’S ALL ABOUT LOOKING

OKAY? >> IT’S ALL ABOUT LOOKING PRETTY, RIGHT?

>> IT’S ALL ABOUT LOOKING PRETTY, RIGHT? >> IT’S ALL ABOUT LOOKING

PRETTY, RIGHT? >> IT’S ALL ABOUT LOOKING PRETTY.

>> IT’S ALL ABOUT LOOKING PRETTY. YOU’RE DOING A GREAT JOB

PRETTY. YOU’RE DOING A GREAT JOB STIRRING.

YOU’RE DOING A GREAT JOB STIRRING. YOU LOOK CONFIDENT.

STIRRING. YOU LOOK CONFIDENT. >> SEMIPROFESSIONAL AT THIS

YOU LOOK CONFIDENT. >> SEMIPROFESSIONAL AT THIS POINT.

>> SEMIPROFESSIONAL AT THIS POINT. >> I LIKE THE WRIST MOVEMENT.

POINT. >> I LIKE THE WRIST MOVEMENT. LOOK AT YOU.

>> I LIKE THE WRIST MOVEMENT. LOOK AT YOU. WHILE YOU’RE STIRRING THAT, I’M

LOOK AT YOU. WHILE YOU’RE STIRRING THAT, I’M GOING TO CHOP UP 2 TABLESPOONS

WHILE YOU’RE STIRRING THAT, I’M GOING TO CHOP UP 2 TABLESPOONS OF FLAT-LEAF PARSLEY.

GOING TO CHOP UP 2 TABLESPOONS OF FLAT-LEAF PARSLEY. I LIKE FLAT-LEAF PARSLEY BECAUSE

OF FLAT-LEAF PARSLEY. I LIKE FLAT-LEAF PARSLEY BECAUSE IT JUST HAS MORE PRONOUNCED

I LIKE FLAT-LEAF PARSLEY BECAUSE IT JUST HAS MORE PRONOUNCED FLAVOR.

IT JUST HAS MORE PRONOUNCED FLAVOR. AND HERE’S MY LITTLE TIP.

FLAVOR. AND HERE’S MY LITTLE TIP. WHEN YOU’RE COOKING FOR COMPANY,

AND HERE’S MY LITTLE TIP. WHEN YOU’RE COOKING FOR COMPANY, IF YOU SPRINKLE SOMETHING

WHEN YOU’RE COOKING FOR COMPANY, IF YOU SPRINKLE SOMETHING COLORFUL ON TOP, IT LOOKS LIKE

IF YOU SPRINKLE SOMETHING COLORFUL ON TOP, IT LOOKS LIKE YOU SLAVED FOR HOURS AND MADE

COLORFUL ON TOP, IT LOOKS LIKE YOU SLAVED FOR HOURS AND MADE THIS FANCY, FANCY DISH.

YOU SLAVED FOR HOURS AND MADE THIS FANCY, FANCY DISH. I WANT TO SEE IF YOUR KNIFE

THIS FANCY, FANCY DISH. I WANT TO SEE IF YOUR KNIFE SKILLS ARE STILL WHERE WE LEFT

I WANT TO SEE IF YOUR KNIFE SKILLS ARE STILL WHERE WE LEFT YOU OFF AT.

LOOK AT YOU.

LOOK AT YOU. YOU GOT CONTROL OF THE KNIFE.

LOOK AT YOU. YOU GOT CONTROL OF THE KNIFE. REALLY GOOD.

YOU GOT CONTROL OF THE KNIFE. REALLY GOOD. >> GOOD?

REALLY GOOD. >> GOOD? >> REALLY GOOD. YEAH, AWESOME.

>> GOOD? >> REALLY GOOD. YEAH, AWESOME. WE’RE GONNA PLATE IT.

>> REALLY GOOD. YEAH, AWESOME. WE’RE GONNA PLATE IT. PARSLEY IN.

WE’RE GONNA PLATE IT. PARSLEY IN. >> ALL RIGHT.

PARSLEY IN. >> ALL RIGHT. >> ALL RIGHT, WE’RE GONNA

>> ALL RIGHT. >> ALL RIGHT, WE’RE GONNA SPRINKLE THIS BACON.

>> ALL RIGHT, WE’RE GONNA SPRINKLE THIS BACON. I’LL HAVE YOU DO IT.

SPRINKLE THIS BACON. I’LL HAVE YOU DO IT. PUT AS MUCH AS YOU WANT.

I’LL HAVE YOU DO IT. PUT AS MUCH AS YOU WANT. ALL RIGHT.

PUT AS MUCH AS YOU WANT. ALL RIGHT. >> HOW’S THAT?

ALL RIGHT. >> HOW’S THAT? >> THAT’S GREAT.

>> HOW’S THAT? >> THAT’S GREAT. GIVE IT A NICE LITTLE TOSS.

>> THAT’S GREAT. GIVE IT A NICE LITTLE TOSS. ALL RIGHT, YOU READY TO TASTE

GIVE IT A NICE LITTLE TOSS. ALL RIGHT, YOU READY TO TASTE THIS?

ALL RIGHT, YOU READY TO TASTE THIS? >> YES.

THIS? >> YES. >> ALL RIGHT.

>> YES. >> ALL RIGHT. >> STARVING.

>> ALL RIGHT. >> STARVING. >> MAKE SURE YOU GET THE SHALLOT

>> STARVING. >> MAKE SURE YOU GET THE SHALLOT AND THE PARSLEY AND EVERYTHING

>> MAKE SURE YOU GET THE SHALLOT AND THE PARSLEY AND EVERYTHING IN THERE.

AND THE PARSLEY AND EVERYTHING IN THERE. >> ALL RIGHT.

IN THERE. >> ALL RIGHT. >> CHEERS.

>> ALL RIGHT. >> CHEERS. >> CHEERS.

>> CHEERS. >> CHEERS. >> MMM.

>> CHEERS. >> MMM. >> WOW. THAT IS GOOD.

>> MMM. >> WOW. THAT IS GOOD. >> AND YOU WOULD NEVER KNOW IT

>> WOW. THAT IS GOOD. >> AND YOU WOULD NEVER KNOW IT WAS MADE FROM FROZEN CORN,

>> AND YOU WOULD NEVER KNOW IT WAS MADE FROM FROZEN CORN, RIGHT?

WAS MADE FROM FROZEN CORN, RIGHT? >> TOOK LIKE TWO MINUTES.

RIGHT? >> TOOK LIKE TWO MINUTES. >> SO FAST.

>> TOOK LIKE TWO MINUTES. >> SO FAST. >> LIKE, THREE TOTALLY DIFFERENT

>> SO FAST. >> LIKE, THREE TOTALLY DIFFERENT TASTES, BUT THEY ALL COME

>> LIKE, THREE TOTALLY DIFFERENT TASTES, BUT THEY ALL COME TOGETHER.

TASTES, BUT THEY ALL COME TOGETHER. IT’S GOOD.

TOGETHER. IT’S GOOD. >> THE CORN IS STILL CRUNCHY.

IT’S GOOD. >> THE CORN IS STILL CRUNCHY. YOU DON’T WANT MUSHY CORN.

>> THE CORN IS STILL CRUNCHY. YOU DON’T WANT MUSHY CORN. SO, WE WANT TO HAVE THAT BITE IN

YOU DON’T WANT MUSHY CORN. SO, WE WANT TO HAVE THAT BITE IN IT.

SO, WE WANT TO HAVE THAT BITE IN IT. THE PARSLEY ADDS A NICE

IT. THE PARSLEY ADDS A NICE FRESHNESS.

THE PARSLEY ADDS A NICE FRESHNESS. CAN YOU TASTE THAT LITTLE BIT OF

FRESHNESS. CAN YOU TASTE THAT LITTLE BIT OF SUGAR?

CAN YOU TASTE THAT LITTLE BIT OF SUGAR? IT’S JUST, LIKE, TINY BIT OF

SUGAR? IT’S JUST, LIKE, TINY BIT OF SWEETNESS.

IT’S JUST, LIKE, TINY BIT OF SWEETNESS. >> YEAH, A LITTLE BIT OF SWEET.

SWEETNESS. >> YEAH, A LITTLE BIT OF SWEET. I TASTE THE PAPRIKA, TOO.

>> YEAH, A LITTLE BIT OF SWEET. I TASTE THE PAPRIKA, TOO. IT’S JUST LIKE A LITTLE BIT OF

I TASTE THE PAPRIKA, TOO. IT’S JUST LIKE A LITTLE BIT OF SMOKY FLAVOR.

IT’S JUST LIKE A LITTLE BIT OF SMOKY FLAVOR. IT’S GREAT.

>> WE’RE GOING TO PLATE UP THE

BRAISED SHORT RIBS AND SAUTéED

SWEET CORN.

AND WHEN WE GET BACK, BRENT’S

FRIEND NATE WILL BE HERE TO

TASTE-TEST BRENT’S FIRST MEAL

FROM THE KITCHEN INSTEAD OF A

GRILL.

>> WELCOME BACK.

BRENT’S FRIEND NATE HAS JOINED

US, AND HE’S ABOUT TO LOSE A BET

BECAUSE HE BET THAT BRENT

COULDN’T MAKE A DELICIOUS MEAL.

>> EARLIER TODAY, I MADE THIS

BET WITH THE BOYS AT THE

BARBECUE THAT THERE’S NO WAY

BRENT COULD IMPROVE HIS COOKING

SKILLS, AND I’M HERE TO COLLECT.

>> NATE?

>> NATE? >> YES, MA’AM.

>> NATE? >> YES, MA’AM. >> WE’LL START WITH YOU,

>> YES, MA’AM. >> WE’LL START WITH YOU, MR. SKEPTIC.

>> WE’LL START WITH YOU, MR. SKEPTIC. >> THAT’S WHAT THEY CALL ME ON

MR. SKEPTIC. >> THAT’S WHAT THEY CALL ME ON THE STREETS.

>> THAT’S WHAT THEY CALL ME ON THE STREETS. >> HERE, I’M GONNA GIVE YOU TWO

THE STREETS. >> HERE, I’M GONNA GIVE YOU TWO ’CAUSE ONE JUST AIN’T ENOUGH

>> HERE, I’M GONNA GIVE YOU TWO ’CAUSE ONE JUST AIN’T ENOUGH WHEN IT’S THIS GOOD.

’CAUSE ONE JUST AIN’T ENOUGH WHEN IT’S THIS GOOD. I THINK NATE IS GONNA BE BLOWN

WHEN IT’S THIS GOOD. I THINK NATE IS GONNA BE BLOWN AWAY BY WHAT BRENT DID IN THE

I THINK NATE IS GONNA BE BLOWN AWAY BY WHAT BRENT DID IN THE KITCHEN TODAY.

AWAY BY WHAT BRENT DID IN THE KITCHEN TODAY. SLOWLY BRAISED SHORT RIBS.

KITCHEN TODAY. SLOWLY BRAISED SHORT RIBS. WE GOT SOME NICE CARROTS IN

SLOWLY BRAISED SHORT RIBS. WE GOT SOME NICE CARROTS IN THERE AND ONIONS SLOWLY BRAISED

WE GOT SOME NICE CARROTS IN THERE AND ONIONS SLOWLY BRAISED IN RED WINE.

THERE AND ONIONS SLOWLY BRAISED IN RED WINE. CAN YOU SMELL THAT?

IN RED WINE. CAN YOU SMELL THAT? >> SMELLS AMAZING.

CAN YOU SMELL THAT? >> SMELLS AMAZING. >> YES.

>> SMELLS AMAZING. >> YES. AND, ALSO, BRENT MADE THE

>> YES. AND, ALSO, BRENT MADE THE PERFECT COMPANION DISH FOR ANY

AND, ALSO, BRENT MADE THE PERFECT COMPANION DISH FOR ANY MEAL, DELICIOUS SWEET CORN

PERFECT COMPANION DISH FOR ANY MEAL, DELICIOUS SWEET CORN SAUTéED WITH SHALLOTS, TOPPED

MEAL, DELICIOUS SWEET CORN SAUTéED WITH SHALLOTS, TOPPED WITH FRESH FLAT-LEAF PARSLEY AND

SAUTéED WITH SHALLOTS, TOPPED WITH FRESH FLAT-LEAF PARSLEY AND CRISPY BACON CRUMBLES.

WITH FRESH FLAT-LEAF PARSLEY AND CRISPY BACON CRUMBLES. >> LOOKS AMAZING.

CRISPY BACON CRUMBLES. >> LOOKS AMAZING. >> DIG IN.

>> LOOKS AMAZING. >> DIG IN. >> COME ON NOW, RIGHT?

>> DIG IN. >> COME ON NOW, RIGHT? I DID THAT, BRO. I DID IT.

>> COME ON NOW, RIGHT? I DID THAT, BRO. I DID IT. >> THAT’S AMAZING.

I DID THAT, BRO. I DID IT. >> THAT’S AMAZING. >> OH, THEY’RE SO TENDER AND

>> THAT’S AMAZING. >> OH, THEY’RE SO TENDER AND MOIST.

>> OH, THEY’RE SO TENDER AND MOIST. >> OH, YEAH, THAT THING’S

MOIST. >> OH, YEAH, THAT THING’S FALLING OFF THE BONE.

>> OH, YEAH, THAT THING’S FALLING OFF THE BONE. >> SO, DID YOU TASTE THE RED

FALLING OFF THE BONE. >> SO, DID YOU TASTE THE RED WINE IN THERE?

>> SO, DID YOU TASTE THE RED WINE IN THERE? >> I DID.

WINE IN THERE? >> I DID. DID YOU MARINATE THEM IN THE

>> I DID. DID YOU MARINATE THEM IN THE WINE?

DID YOU MARINATE THEM IN THE WINE? >> NOT NECESSARILY.

WINE? >> NOT NECESSARILY. WE BRAISED THEM IN THE WINE.

>> NOT NECESSARILY. WE BRAISED THEM IN THE WINE. >> OH, NICE.

WE BRAISED THEM IN THE WINE. >> OH, NICE. >> I COULDN’T BELIEVE HOW GOOD

>> OH, NICE. >> I COULDN’T BELIEVE HOW GOOD THE BRAISED SHORT RIBS AND THE

>> I COULDN’T BELIEVE HOW GOOD THE BRAISED SHORT RIBS AND THE CORN WAS, AND IT WAS SO FUN TO

THE BRAISED SHORT RIBS AND THE CORN WAS, AND IT WAS SO FUN TO SEE NATE EAT HIS WORDS, SAYING

CORN WAS, AND IT WAS SO FUN TO SEE NATE EAT HIS WORDS, SAYING THAT I COULDN’T COOK.

SEE NATE EAT HIS WORDS, SAYING THAT I COULDN’T COOK. I’M SO PROUD OF MYSELF.

THAT I COULDN’T COOK. I’M SO PROUD OF MYSELF. I’M DEFINITELY GONNA BE COOKING

I’M SO PROUD OF MYSELF. I’M DEFINITELY GONNA BE COOKING AGAIN.

I’M DEFINITELY GONNA BE COOKING AGAIN. WE’VE GOT GARLIC, WE’VE GOT

AGAIN. WE’VE GOT GARLIC, WE’VE GOT CARROTS, WE’VE GOT ONIONS, WE’VE

WE’VE GOT GARLIC, WE’VE GOT CARROTS, WE’VE GOT ONIONS, WE’VE GOT SECRET INGREDIENTS, SOY

CARROTS, WE’VE GOT ONIONS, WE’VE GOT SECRET INGREDIENTS, SOY SAUCE.

GOT SECRET INGREDIENTS, SOY SAUCE. I KNOW, RIGHT?

SAUCE. I KNOW, RIGHT? >> YOU REMEMBER THE WHOLE

I KNOW, RIGHT? >> YOU REMEMBER THE WHOLE RECIPE.

>> YOU REMEMBER THE WHOLE RECIPE. >> I KNOW.

RECIPE. >> I KNOW. >> SWEET CORN IS GREAT.

>> I KNOW. >> SWEET CORN IS GREAT. >> I LIKE HOW THE CORN STILL HAS

>> SWEET CORN IS GREAT. >> I LIKE HOW THE CORN STILL HAS THAT BITE.

>> I LIKE HOW THE CORN STILL HAS THAT BITE. DO YOU GUYS TASTE THAT?

THAT BITE. DO YOU GUYS TASTE THAT? IT’S NOT MUSHY, OVERCOOKED.

DO YOU GUYS TASTE THAT? IT’S NOT MUSHY, OVERCOOKED. >> THERE’S DEFINITELY A SPICE, A

IT’S NOT MUSHY, OVERCOOKED. >> THERE’S DEFINITELY A SPICE, A SMOKY KIND OF PAPRIKA-ISH.

>> THERE’S DEFINITELY A SPICE, A SMOKY KIND OF PAPRIKA-ISH. >> HE’S GOOD.

SMOKY KIND OF PAPRIKA-ISH. >> HE’S GOOD. >> YOU CAN TASTE IT, RIGHT?

>> HE’S GOOD. >> YOU CAN TASTE IT, RIGHT? >> ALSO, BACON -- FRIED UP SOME

>> YOU CAN TASTE IT, RIGHT? >> ALSO, BACON -- FRIED UP SOME BACON.

>> ALSO, BACON -- FRIED UP SOME BACON. >> ABSOLUTELY.

BACON. >> ABSOLUTELY. WINNER IN MY BOOK.

>> ABSOLUTELY. WINNER IN MY BOOK. >> I MEAN, THAT’S WHAT WE DID.

WINNER IN MY BOOK. >> I MEAN, THAT’S WHAT WE DID. >> I’M SO PROUD OF HIM.

>> I MEAN, THAT’S WHAT WE DID. >> I’M SO PROUD OF HIM. REALLY, ’CAUSE WHEN HE CAME IN

>> I’M SO PROUD OF HIM. REALLY, ’CAUSE WHEN HE CAME IN HERE, HE WAS SO NERVOUS.

REALLY, ’CAUSE WHEN HE CAME IN HERE, HE WAS SO NERVOUS. AND, LIKE, BY THE TIME WE LEFT

HERE, HE WAS SO NERVOUS. AND, LIKE, BY THE TIME WE LEFT THOSE SHORT RIBS TO COOK, LIKE,

AND, LIKE, BY THE TIME WE LEFT THOSE SHORT RIBS TO COOK, LIKE, YOU FELT GOOD.

THOSE SHORT RIBS TO COOK, LIKE, YOU FELT GOOD. >> I FELT GOOD, YEAH.

YOU FELT GOOD. >> I FELT GOOD, YEAH. >> AND THE FACT THERE WAS

>> I FELT GOOD, YEAH. >> AND THE FACT THERE WAS NOTHING ON FIRE.

>> AND THE FACT THERE WAS NOTHING ON FIRE. >> NOTHING WAS ON FIRE.

NOTHING ON FIRE. >> NOTHING WAS ON FIRE. >> I COOKED.

>> NOTHING WAS ON FIRE. >> I COOKED. >> YOU COOKED, AND YOU COOKED

>> I COOKED. >> YOU COOKED, AND YOU COOKED REALLY WELL.

>> YOU COOKED, AND YOU COOKED REALLY WELL. >> ABSOLUTELY.

REALLY WELL. >> ABSOLUTELY. I DEFINITELY HAVE TO CALL A

>> ABSOLUTELY. I DEFINITELY HAVE TO CALL A TOAST RIGHT NOW.

I DEFINITELY HAVE TO CALL A TOAST RIGHT NOW. CHEERS TO BRENT.

TOAST RIGHT NOW. CHEERS TO BRENT. >> NICE!

>> KRISTINA WAS GREAT.

SHE SHOWED ME A TON OF TRICKS,

SHE EXPLAINED ALL THE

TERMINOLOGY TO ME, AND I KNOW

THAT I CAN DO THIS ON MY OWN.

>> KRISTINA, YOU’RE BRILLIANT.

THIS HAS HELPED HIM IMMENSELY.

THANK YOU VERY MUCH.

>> I DIDN’T DO MUCH.

>> HE’S USEFUL NOW. [ LAUGHS ]

>> OKAY, SEE, BRENT?

I DARED YOU TO COOK, AND WHAT

HAPPENED?

>> I DID IT.

>> YOU DID IT.

I’M SO IMPRESSED.

>> I’M IN.

>> ALL RIGHT.

SO, THE NEXT MEAL’S ON ME.

>> NEXT MEAL’S ON YOU, SIR.

>> OKAY, SO, NO MORE JOKES ABOUT

BRENT’S COOKING.

IT ENDS TODAY.

CAN WE SHAKE ON THAT?

IT ENDS RIGHT NOW.

IT ENDS RIGHT NOW.

THANK YOU.

>> LOVE IT.

>> THANK YOU.

>> SO, FOR THESE RECIPES TODAY

AND MORE, GO TO oprah.com/own.