 Turn on guys. I'm gonna show you what I've been doing lately and I guess we'll talk about as we go through it. So today my game plan is I have some some like rendered fat and juice from my meal last night that we're gonna use In regards to the bulk of the meal, it's gonna be I got some lamb shoulder and I have some very yellow amazing looking beef fat That we're gonna throw on the grill and there's no way I'm gonna eat that much I'm just gonna I left it out too long. So I'm just gonna grow it all at once and Then we just have some Salmon Roe that you guys saw my other video. I probably have a tablespoon or two of this I just did I'm gonna eat these later. I got some beef testicles, but I'll do a separate video on that and you fucking I thought I was crazy before I made this YouTube channel and some of this stuff you guys tell me to do I'm just like, you know, I've already crossed over the line. So We're not going back right But that beef fat guys, you know, half of it looks good that I got half of it doesn't so most of it is like like This is still good. It's not like super Dark like yellow carotenoid fat like it's not all like that and it it never will be like That's sort of from certain parts of the animal. It stores more of the carotenoids It's softer and stuff. So most of my fat is not as pleasant as this and this is like dude This is this is so soft. It's so it's so good. It's ridiculous You know best case scenario this tastes like um, this tastes like butterscotch This actually tastes a bit like the packaging. Unfortunately, so I'm gonna go outside I'm just gonna I'm gonna throw this stuff on the grill real quick. Just gonna sit on the outside and You know one part of the reason I do that is because you know a lot of the stuff was packaged in plastic before and It has this like this off taste on the outside as well as the factor of removing any crust contamination bacteria problems Although I do eat certain foods raw For the most part unfortunately living in our modern world. It's not like I can just I mean I could pick up lambs and start breaking down my own animals, but guys. I'm crazy. I'm not stupid I'm not gonna sit in my garage So I think my guts out getting attacked by flies with the saw breaking down a lamb every day I'm not I'm not doing that like I don't care what you guys say. I'm not doing that. So This is what I'm doing now So let's go outside and I'll show you guys my grill set. So this isn't the own my own pillar of hell I have in my backyard. I take a gas grill I laid some grates some old grates on the burners and I put a bunch of charcoal and wood on those grates And this gets really hot one time. I accidentally left this closed and it was well over a thousand degrees in here Safe to say this is like a furnace. So guys. I do not condone doing this I'm just showing you how I create a fire relatively quickly with high heat and good flavor I got some cherry wood chunks in there with the the charcoals for the heat and even though I'm only gonna grill this food for like a Minute or two on each side almost every day I got like 15 20 minutes of residual heat left on the grill so I try to cook some stuff for my parents too, but it doesn't happen all the time and Word of warning Never put fat on a grill and this is why I mean I like to have I like to have a little bit of flavor on the outside of The fat, but fat is literally fuel. It will literally ignite. See See how fast this is burning This will just engulf in flames completely if I leave it on for any longer. So that's all I do with the fat And I like doing that first because it gets you know lubricates the grates it gets the flames going So then I'll put the meat on but this lamb is already so fatty that It's not really There's a lot of meat. I don't know what I'm doing with all this I don't know if I could eat this in two days. Oh well Oh guys, let me know if you want like a steak ASMR video where I'm just like like 10 minutes of me flipping steak found Know it's windy out here. I'm sorry. I don't know how that's affecting the microphone right now. I'm assuming it is But I try to be really careful with these these lamb chops If I leave these on for like more than a minute or 20 side they'll they'll over cook that's the point that I like them so Although I want to get as much flavor on the outside as possible I'd rather have a little less flavor and have them raw in the middle And I'm just going for like a little browning guys like nothing too crazy Like if you guys go on my Instagram and look at some of the crusts I've gotten on steaks in the past I mean that is like culinary excellence, but I don't do that every day The amount of fat that I just cooked on the grill that's actually probably not enough fat for this amount of muscle meat Normally, I would cook more fat. I just I guess I just went a little lighter than usual today Usually I try to keep the fat really high So I'm I'm satiated and I save money too because the fat is cheaper And sometimes and like I just killed the gas, but this this fire will be hot for another hour So so literally, you know, it's so much wasted fuel, but You know, what are you gonna do? So actually I completely forgot about this plate So I'm gonna just throw this in the oven to warm it up and we'll actually eat on this plate This is actually unusual. I don't usually have a plate of like fat and juice like this But what happened was yesterday I accidentally left my food in the oven for like two hours, and it was really well done and well cooked And that was actually the first time I've had well done meat in like two years It was okay, but I didn't really enjoy it But I had all this rendered fat and juice that I saved from it for today So this is not usual, but this is just what I have today So I haven't I haven't done a video yet on proper food storage, but I'll just do something real quick for this beef fat Like you could do two things you could cut it into portions and refreeze it Or what I like to do is you could wrap it in paper towel and put it in the fridge If you don't want to use paper towel because what the paper towel does is it forms like a really And the paper towel is better for muscle meat for this this meat that this fat though I'll just take some plastic wrap wrap it up as tight as you can put it in the fridge And go through it as quickly as possible preferably within a week. I have my bowl of salmon roe and This has been in my fridge for like two weeks now. I added a bit of salt to it, so it wouldn't get too funky And I don't think it's funky at all yet And this is I usually do this so like I'll put my meat in the oven I let it warm up for a bit more and then I'll I'll have like my liver or my salmon rubber If I have a food that I don't really enjoy too much that I usually just swallow down I'll do this first like this That is like That is so tasty Something about it's sitting in the fridge for a week and a half and fermenting a little bit The iodiney flavor is reduced It's really pleasant almost has this like the sweet nuttiness to it and this rich cholesteroly texture I have a whole video on salmon roe talking about it That was I think last week. This is literally on its own The one of the tastiest things you could put in your mouth. It's insane and it's literally the best food for you literally the highest amount of vitamin D3 fat soluble vitamins of Omega-3 DHA super high in DHA like five times higher than the next best food and not only that I Mean, yeah liver might have more vitamin A vitamin C, but this is completely nutritional profile a CDEK and it's tasty It has it has every like so many flavor elements and complexities. It has saltiness from being seafood. It has an iodiney flavor It has this nuttiness from the richness of the cholesterol in this of the eggs. It has the salmon flavor it's just so complex and They extremely flavorful for an animal food It's literally you cut it out of the fish and now what you let it sit for a month or whatever and The flavors change and transform and it became even tastier sitting in my fridge So who knows how much more complex the players would get if I actually let it ferment and rot over a longer period of time So I Don't think I want to film like I'm not gonna film me eating this whole meal might take me like 10 15 minutes, but So here I have beef fat. I got this plate that's heated up That's full of like this is actually marrow fat and some steak juices So what I'll do is you know take my steak My lamb shoulder chop. I'll salt it and this is a this is a French Celtic salt It's just one of the I've tasted a couple different salts and I like this one the most so I'll salt my steak and then I'll as you can see like the outside There's a slight here on the outside, but the inside is completely raw. That's usually what I go for I Get I get the flavor of the seared meat, but I also get the texture that I like of the rummy let me try this Let me try this beef fat. So I don't know what's going on with the salt check or sometimes This gets it's when it's really humid out this I got to like dehydrate the salt again It's pain in the ass, but looks like I'm gonna have to so it's a little bit of salt on that beef fat and Let's try it. I Guess I should have tasted it raw so beef fat always has a Very subtle flavor when it's raw So what happened was when I cooked it now all I taste is like the flavor of the outside of the grill on the fat And that's all I taste is Like salt and charcoal. So not necessarily a bad thing But when this is like raw and you eat it on its own It's very mild of course obviously very rich because it's fat and it has this sometimes it has like a subtle Like nutty grassy flavor and if it's like if it's like the best quality it'll literally taste like butterscotch It's insane. I had I've had beef fat like that in some of my past videos, but I'm gonna go I'm gonna get a cunning board to fix this up and I'll I'll go through my meal and then I Guess first we'll talk about so if you got all those vitamins from this row This is mainly for calories and maybe more mega threes mostly just calories the beef fat same thing You know, we're always going for just small amounts of all the fat type of vitamins through eating like a large amount of high quality food so I'm gonna None particularly the beef fat is omega threes and carotenoids vitamin a and then lamb pretty much the same thing really small amounts of vitamin K2, but I'm gonna Finish eating this and then I guess we'll see how much I eat and Maybe we'll have another meal later today. I don't know I didn't actually realize how many bones were in this I literally bought like I had like two and a half pounds of these lamb shoulder chops I'm literally like I think I got over a pound of bones here So I'm actually gonna end up going through all this So overall, this is like half a pound of fat maybe like a pound and a half of meat this is usually around what I'm normally maybe It'll have like a little less of both most days, but for today since I cooked all this um You know, it's a surprisingly less amount of meat than I thought it was