well hello and welcome to my parents backyard here in Ontario so this is
gonna be a bit of a different video so far you guys have been watching our
European travels which happened in like winter spring you know so we are fast
forwarding to the present it is summer here in Canada right now so we thought
today why not film a fun BBQ video in the backyard the dogs here he's decided
to join us little pup so yeah my dad loves barbecuing he's from Argentina so
grilling meat is his thing he's the grill master got a lot of meat today so
we're gonna be cooking with him we're gonna be hanging out in the yard playing
with the dog should be fun so I hope you guys enjoy a non travel video a more
natural low-key at home video let's do this okay so before we can begin the
barbecue we must clean yes before we start
we've gotta clean the grill yeah from the previous barbecue there is always
leftover and grease that is caked and so that can give the meat a bad flavor the
fresh meat so spatula spatula dollar store a dollar you don't need anything
more than this I don't suggest using those wire brushes
because the the hair the the greater of the bristles and go inside the meat and
then you have a big problem in your stomach yeah just a spatula pan it's
just a matter of removing the all we all grieve Xena that's cake here the grill
we're gonna give it another more second cleaning remove the rough stuff okay
you use a regular rock okay or you can use a piece of newspaper but people
screaming what about the ink what about the ink the ink I'm gonna kill you
I think that's what we did last time for the other barbecue we go clean it up
nicely any areas that you're gonna be handling so I end up filled with grace
okay basically okay lighting the fire now we just put some
charcoal in there there it is just newspaper charcoal on a Styrofoam tray
where the sausages game is too fun a little play on the fire and get the
thing going you hear correctly yeah that means it's getting lit now we let
it rest for a little while and because this is a charcoal grill if you don't
like to get your hands dirty please get a gas-fired because this one
is a little bit dirty in the beginning just to get everything set up but then
it has a much better taste yeah barbecue comes out much better
agreed oh he's catching flies okay so it is time to play togo's favorite game
basically he loves the water hose and we had just spray water and he leaps into
the air and tries to bite it and catch it with his mouth
he's been waiting patiently for so long let's play let's play okay okay
okay so now time for the next step the next step as you can see with a little
styrofoam tray yeah we've been finding the flames about five minutes huh you
got a nice fire right there it already lit looks way do now we spread the leach
articles all over okay we like the dollar story keeping its employees we
take from the center yeah and we spread it out to their different areas okay
you're gonna have so every grill master requires some wine
you cannot barbecue if you don't have a good glass of wine next to you so we've
gotten this one from this one is from Argentina now we're going to decor kit
yeah and we're gonna put it to good use okay there you see it what we got here
salute value
oh very good very good actor soft excellent okay so now it's time to clean
the grill a second time yes the grill is hot enough now so we can get rid of all
that old grease that has been melting so the new meat doesn't have any foul taste
or anything like that okay like that quick and then on top of
it you take the rag yeah there is any ink or whatever is that you may be
afraid of you remove it off wipe it off yeah and then regular cooking oil
yeah with a squirt on chest it looks like the bottles the hairdresser's have
done they they wet your hair for a haircut okay we put oil in there that's
it it's ready to go excellent now we're gonna I guess we're
gonna see what we're gonna put on show ya show a little bit in yes let's show
the meat so we are now inside the kitchen we're gonna get a little tour of
all the meat we're cooking today yeah the meat is ready to be put on the grill
yeah the hands are clean washed don't worry if you like to barbecue which art
role he washes off in no time and we're gonna start with the beef this is a
Syrian tip mm-hmm this is a plantain yeah also put it on the grill and a very
nice becomes very sweet and soft yeah we got Babyland pork chop from this I
believer from either New Zealand or Australia mm-hmm
we got a chicken chicken thighs thighs with a mix of Ruby and rice it's like a
spicy yellow pepper and also lemon juice yes we got the baby ribs yeah more trees
yeah with also with the sauce mm-hmm we have potatoes with a lot of meat garlic
yeah parsley mm-hmm we got a hot sausages yeah and hot sausage and we
also have some seafood over yeah I see for here you got these scallops scallops
yes they have this fellow also in yeah put a moose they're gonna dry up a
lot yeah yeah we like them to be important like that same as these these
are the disk rims yeah you pour them along they become very crispy and Brian
like this you are able to keep the juices and they come extremely extremely
soft and good okay basically we're ready to go into the
grater yeah and that's all for five people and one dog
oh there's fish there's fish oh yeah okay we also have a couple of sealant of
Salman yeah wild salmon well so yeah first up on the grill the beef the
plantain and baby lastly oh the lamb chop the lamb chops
and we're gonna put the sausages - okay so here we go
here we go okay so we got a mix we've got the lamb chops lamb chop we got the
plantain now we're going with the Italian sausages and we also have the
mini potatoes already cooking Vader's this is already a full grill and the
seafood is going on the second level yes so it's not as hot there right it cooks
slower and we wait we'll wait for a little one
okay so the dogs had quite a bit of water dogs been cooling off we probably
had about two or three sessions where we've been spraying the water he's been
jumping right into it so I think it's time for him to play chase that's the
second favorite thing to do in the summer I throw this yeah he runs after
it what well this is the non speed and not squeaky one to other ones that are
so he was right behind you over there I'll grab it oh he might beat you to it
interview time Sam would you like to tell us what is going on with your shirt
right now I got slimed by the dog you got the rest the rest of sweat it's like
135 degrees or something today yeah it's over 40 with humidity yeah he has three
green balls but there's one that squeaks a particular way and he likes that one
but then he doesn't let go doesn't like to share yeah come on it wants you to
throw the ball but he won't let go okay so the fakes are ready thanks already we
can't get him out of the grill yeah we like mushy they're ready to be consumed
all right so that's the first thing that comes out okay a lot of smoke in this
grid now we're gonna remove the sausages they're done okay there you have them
and also they look amazing yeah these are the real and now we're gonna check
the shrimp how they're doing keep them nice and juicy you see how it is boiling
the juice is cooking beautifully they are done the scallops are coming out the
fish is ready that's an incredible amount of food think of it thanks for
making all of this you see nicely and juicy oh they look so juicy beautiful
beautiful beautifully done be she's ready and that I should put it in so
it has to wake a little long ride the edge little water miss potato's gain
potatoes didn't have a chance to cook yet because there is no room it's a
small grill yeah yeah but you're making the most of it you've got four things
going on yeah and we can't forget the ribs we can't forget the ribs this is
the last one to go in because these ones are like precooked all you need to do is
heat them up and have them in or take a little bit of a glaze and that's done
okay so now they're gonna go inside and now
some advice from the girl master himself we are getting to the end of the
barbecue everything has come out except this a few things over here I like I
like to give good advice suggesting that whenever you do a barbecue put enough
stuff on the grill meat fish cheek and sausages whatever it is that you like so
you have enough for the week we'll do this on the weekend is the same amount
of work to light up the barbecue for one steak than 420 steak so hmm you put
enough you keep it in the refrigerator
so now it is time to dig in and I'm just gonna start with a little bit of a
sampling because there's just too much meat on the table yeah and also we
haven't mentioned the salad my mom made a watermelon salad with feta
cheese black olives and mint leaves and it is so refreshing on a hot day like
today like this is the perfect summer salad perfect for the occasion so yeah
we've got that I have some shrimp I have a lamb chop scallops and plantain sort
of the scallops good I really like my scallops very tender juicy lots of
garlic everything has garlic today basically we
went we went all out on the garlic mm-hmm I don't even know how many heads
of garlic it took to make that happen but it must have been a long yeah I'm
also trying the lamb chop this has rosemary and garlic good very good as
well I'm very tasty sometimes we cook this
with Greek yogurt but we didn't put that in today but it's nice both ways and
this shrimpie here we go what's that delicious delicious very good your turn
you're gonna show us the rest of the meat that I haven't sampled yet okay Sam
all right time to dig in check out the spread I've just grabbed a little bit of
everything we've got the chorizo over here we've got the ribs we've got the
steak put a little bit of lamb scallops I mean and there's refreshing salad
that's the thing I'm gonna try the first okay oh not watermelon I could just eat
that all day long I'm still refreshing it's so nice to have it with the
saltiness of the feta mm-hmm nice combination yeah okay moving on to the
chorizo this is a favorite yes juicy so that one is the spicy Italian sausage oh
yeah you really you really taste the spiciness as you start chewing on it
yeah okay moving on to you what do you have on their ribs ooh I didn't even
notice the ribs on the table those are so tender those are barbecued pork ribs
was everything again all right star of the show big mistake check that out
well I don't think that is and the dogs a lucky guy he's gonna be getting all
the bones and little pieces of fat are so juicy so tender Bubba moving on to
the scallops scallops are Mia we have a combination of you know me seafood yeah
surf and turf it's the ultimate surf and turf so juicy mm-hmm you've already
tried the shrimp so I won't how about the blood champagne we still have
chicken we have salmon there's just so much no we haven't even tried it all
we're gonna sample just a wee bit of everything that's nice you could almost
have that as a dessert mm-hmm oh we have dessert don't you worry real dessert yes
yes oh good nice well that concludes the barbecue so big thanks to my dad the
grill master yeah he did an amazing job yeah everything came out good yes
everything was right on the way should be nice and juicy and good and yeah we
spent a beautiful Saturday afternoon extremely hot yes here in Toronto one of
the hottest days of the year the hottest day of the year
41 with the humid air chelsea humidex yeah so for all of those that believe
that in Canada we suck ice cubes oh you're wrong we have the world's
worst winters but we also have some pretty warm summers so we can appreciate
the summer when it comes because of the cold that we have in the winter yeah and
yeah we had a beautiful time we kill about what two three bottles of wine
yeah and we there is a lot of leftover so that's why
I tell you all the time cook enough when you barbecue so you have leftover for
the week that's all see you next barbecue guys we'll see you and we'll
say goodbye with the dog are you doing Toki are you doing