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HOLIDAY SPECIAL
1. QUÁN ỤT ỤT
ADDRESS: 47 Xuân Thủy, P, Quận 2, Thành phố Hồ Chí Minh
🇻🇳 SAUSAGE: Chicago-style pepperoni sausage and spicy Italian sausage blend. Remove from casing and mix. Spread it flat onto wax paper.
🥓 BACON WEAVE: Use house-made brown sugar. Take sliced bacon and weave it to make a bacon weave sheet. Place in a cooking pan. Place in the oven for 10 min. This is the layer between turkey & goose.
🇻🇳 STUFFING: Chop celery, white onions & french baguettes into strips, then squares. Chop and add herbs (rosemary, sage & parsley). Add dried cranberries, quail eggs, salt, pepper, milk, pork fat and mix it all together. Add a few more dried cranberries on top. Place wax paper on top and press it down with a rolling pin. This is the layer between chicken & duck.
HERB GREMOLATA: Use lemon zest, lemon skin, rosemary, parsley, sage, chopped shallots, chopped garlic and pour in olive oil. Add salt and pepper and mix. This will be the layer between the duck & quail.
🇻🇳 BBQ LEATHER: Begin with Quan Ut Ut’s Carolina gold bbq sauce. Pour onto baking paper and then dehydrate it overnight in the smoker.
BIRDS: Begin with the turkey. Lay it flat and add each layer. Lay out the bacon weave inside the turkey. Add the goose filet on top. Add the chicken filet on top of the goose. Spread stuffing on top. Add duck fillet. Spread the herb gremolata. Add 2 quail filets. Cut a strip of BBQ leather and place it on top of quail meat. Place three sparrows on top. Place one quail egg in the belly of the middle sparrow. Wrap everything up in the turkey and sew it shut. Place the ultimate turducken in the smoker to cook for about 5 hours.
🥕 ROOT VEGETABLES: Chop shallots, pumpkin and carrots and place in a mixing bowl. Add baby potatoes (whole), rosemary and sage. Add salt and pepper. Drizzle in maple syrup and olive oil and mix. Saute until it is pre-cooked.
BAKED APPLES: Remove the core in apples. Stuff with butter, dried cranberries and brown sugar. Wrap apples in cow caul fat. Lay the caul fat out flat. Sprinkle brown sugar on the caul fat and then dried cranberries. Place small pieces of butter around fat. Place four apples in the middle, wrap them all up together.
THE PIG: Slice open the pig and rub the inside with a variety of spices (paprika, garlic powder, onion powder, sugar, salt, pepper, oregano, thyme and secret ingredients). Line the stomach of the pig with the sausage blanket. Secure pig with a skewer. Insert apples in the chest cavity. Wrap the turducken in pork caul fat and insert the turducken in the stomach of the pig. Insert the root vegetables in the pig and sew it shut. Place the pig in the hot box to roast for up to 8 hours.
#BestEverHolidaySpecial #BestEverFoodReviewShow #BEFRS
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🥒ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.
If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I’m a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
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CREDITS:
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Nguyễn Minh Đức
VIDEO EDITOR » Lê Anh Đỗ
PRODUCER » Liz Peterson
COLOR & MASTER » Quí Nguyễn
ANIMATION SPECIALIST » Hà Nhật Linh
Selected tracks via Audio Network
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