Brisket is the king of barbecue… but can we make it better? From 1,000-year-old recipes, to high-voltage cooking contraptions, to the humble microwave… today we’re trying them all!
From basic supermarket shrimp… to shrimp served only in Michelin-starred restaurants… to a giant African Tiger Prawn bigger than my head…. Today we’re tasting every type of shrimp!
Today we cooked the wildest ribeyes on the planet! From tiny raccoon ribeyes, to water logged camel ribeyes and everything in between… this was one of the craziest yet.
