Donny Enriquez | Chef Donny: Cooking with Guests
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00:00Yo, Will, what's for lunch?
00:03Sauced ribs, baked beans, and hash brown casserole.
00:06And shouts to my mom, RIP to my mom.
00:08She always had this recipe with the baked beans
00:10and the hash brown casserole.
00:12I can't wait to see Donnie whip it up,
00:13because he's an absolute savant, façade, savant,
00:17in the kitchen.
00:18It's going to be a great fucking time.
00:19All right, that works.
00:20We'll start with ribs.
00:21That's a lot to make, but we're going
00:22to make the ribs today, guys.
00:23Let's get cooking.
00:24I'm a private chef, cook for money, yeah.
00:30Guys, welcome back to What's for Lunch,
00:324th of July edition.
00:33We're joined by Will Compton.
00:34Will, welcome to the kitchen.
00:36It's a long time coming.
00:37I know, I'm fired up.
00:38We've been trying to make this happen for a while.
00:39I love ribs.
00:40OK.
00:41I have a couple of Pinterest recipes I have saved.
00:43OK.
00:44Apple, jalapeno, it's my specialty.
00:46OK.
00:47But I'm excited to see what you have.
00:48Do you make your own sauce, too?
00:49Are you a sauce?
00:50I follow the instructions.
00:51All right, well, yeah, this is a,
00:53I want to do 4th of July, so there's
00:54no better person than Will Compton.
00:56All America, you know, I think Nebraska boy,
00:58just to get us fired up.
01:00Just two all-American guys just whipping
01:02up some ribs in the kitchen.
01:03Yeah, so we'll do, we'll knock out the ribs today,
01:05and then part two, we'll do the sides.
01:07We'll do that casserole, and we'll do those baked beans.
01:09So to start, we have beautiful pork baby back ribs here.
01:12Do we wear gloves?
01:13Nah, clean hands are better than gloves.
01:15I'm not that dumb.
01:16This is going to sound real pussy, but I'm a gloves guy.
01:20With what, everything or raw meat?
01:21I have gloves.
01:22A lot of stuff.
01:23When my wife makes me do the dishes, I fucking like,
01:24let me, I'm more of a scrubber.
01:26I'll do the scrubbing.
01:27You don't like touching raw meat?
01:28I'll get you gloves.
01:29Real pussy, that's real pussy.
01:30You're the first guy to ask for gloves,
01:31but I'll get you gloves.
01:31You're also the first person to ask
01:33for three recipes in one.
01:34I'm high maintenance.
01:35I'm high maintenance.
01:36Back even before we settled on these three,
01:37you had like a list of like seven or eight or nine.
01:40Like the first one was long.
01:41Hey, what up, Frank?
01:42We're making ribs.
01:43Make sure you don't charm up.
01:44Yeah, about that, you're not telling me that.
01:46Yeah, we got Frank in here making some ribs with us?
01:48Frankie, you can jump in this if you want to.
01:50Why not?
01:51I have to get my walk-in.
01:52Okay, all right, he's a busy guy.
01:53Just to, just to appearance by Frankie.
01:57Hey, that's a good popping by Frank, yeah.
01:58You understand?
01:59Make sure you don't burn them.
02:00You want to take the membrane off?
02:01You good at this part?
02:02Yeah, for sure.
02:04It's the best way to do the membrane.
02:05Because I'm not going to lie,
02:06I go to war sometimes with the membrane.
02:07Really?
02:08I don't think I do.
02:09Dude, I will show you the easiest possible way
02:10you'll never go to war with it again.
02:11We'll pat it dry, we'll start.
02:13You take a paper towel, find like a corner,
02:15and the towel literally is your grip.
02:19Just like that.
02:20That's such a fucking cheat code.
02:21It's the easiest way to do it.
02:22You'll never stroke.
02:23I'm an idiot.
02:24You never have to use your knife.
02:26Cutting it again, peeling it, why do I have to do this?
02:28Yeah, paper towel, just use that,
02:30that's your grip, and boom, you're golden.
02:32That's a tip for you guys watching at home.
02:34All right, what do you like for your rub?
02:36I have a pretty standard, traditional rub,
02:38but if you want to throw anything crazy,
02:39if you were to throw anything crazy,
02:41what's a Will Compton addition?
02:43You got your staples, maybe some garlic powder,
02:46some onion powder.
02:47I like a little sweetness with my ribs.
02:49I don't know if we're doing that.
02:51We're doing that in the sauce.
02:52Brown sugar?
02:52Brown sugar, yeah.
02:53So we got some sweetness,
02:54so we're going brown sugar, good amount of salt.
02:56I go chili powder, cayenne.
02:58You want to give that a mix for me?
02:59Absolutely.
03:00What's your go-to if you're cooking for the family?
03:02Nah, don't, use your fucking hands, Will, come on.
03:05Get your hands in there, get them dirty.
03:06You cook for your family?
03:07You cook for your wife?
03:08Oh, it's ribs.
03:09In the summertime, I like to smoke ribs.
03:11Yeah?
03:12Yes, but you know what I found a new love with cooking?
03:16Smash burgers.
03:17Yeah, the thing I love about smash burgers,
03:18you can't really fuck it up.
03:19Like, it's going to be good no matter what.
03:20And it's simple.
03:21It's so easy.
03:22All right, Will, I think that's pretty good for our rub.
03:25Give it a rub, give it a rub.
03:26Rub that in.
03:28You got to treat it nice.
03:29Do you make breakfast?
03:30I feel like a big dad movie's making you pancakes,
03:31French, do you do any of that?
03:32Yes, come on now.
03:33Big breakfast guy?
03:34Big breakfast guy.
03:35Eggs, bacon, breakfast tacos.
03:38We'll get a little breakfast quesadilla
03:40going every now and then.
03:41Now we're talking.
03:42What about when you're playing football?
03:43Like, what was the jump between your diet in college
03:45versus once you were in the league?
03:46Oh, dude, so when you're in high school
03:48and you think you're eating correctly,
03:50and you're like, oh, wheat bread's better than white bread.
03:52Then you learn about the enriched flour
03:55that's in basically everything.
03:57You just learn how dumb you are as an athlete
03:59thinking that peanut butter sandwiches
04:00and milk at the end of the night
04:01might not be the best thing to gain weight.
04:03But when you get to college, like being at Nebraska,
04:05they have people, like a nutritionist,
04:07that kind of like measure all your,
04:09you do a body comp, you do blood work,
04:11and they kind of prepare a diet
04:13around like what your needs are.
04:15Okay, and once you got to the NFL,
04:16how much better then was the food from college?
04:18Probably a downgrade.
04:20Now, Vegas, the Raiders, they are A-plus
04:24when it comes to their kitchen.
04:25It kind of depends on where you're at.
04:26Like, Washington, when you first got there,
04:29it was just a buffet style.
04:30They'd have a red card, a yellow card, and a green card
04:32for if it's healthy or not.
04:33Really?
04:34Yeah, and you'd only have about two options
04:35within each card.
04:36Damn.
04:37And that was just straight, scoop it out of the metal,
04:39put it onto your plate.
04:40That's like a game before game meal,
04:42or is that just in the facility?
04:43That's facility, every day.
04:44That's how you're eating every day.
04:45Did anyone that you played with have private chefs?
04:47Like, have their own personal living?
04:49Oh yeah, yeah, several guys.
04:50You ever have one of those?
04:51No, not a private chef.
04:52I would do like delivery meal services
04:54that would help like, you know,
04:57I wouldn't just be going off of my feelings every day
05:00because then you're kind of just eating fast food
05:01or it's like survive in advance.
05:03You're like ordering Uber Eats all the time.
05:05So I would do like a delivery meal system.
05:06The boy Taylor, he's got an incredible chef.
05:09And those guys are like hosts,
05:10like on Thursday nights or Friday nights,
05:12like linebacker dinner, O-line dinner.
05:15That's pretty sweet.
05:15And they would have an entire spread
05:17that's like all the good tasting stuff,
05:19but it's like somehow a Whole30.
05:21Yeah, well, damn, well, there you go.
05:22Yeah, so that's what happened to private chef.
05:23You can take the gloves off.
05:24You're good with those.
05:25Or leave them on if you want.
05:26Hey, if you want to leave them on.
05:27You know what, I'll take them off.
05:28No.
05:29Gritty guy, we'll take them off.
05:30We'll get gritty now.
05:31So what we're doing now,
05:32I have some garlic, apple cider vinegar.
05:34I'm just going to peel up an onion.
05:35That's all going to get wrapped up.
05:37So this is going to go on the rack
05:38and then this will all be underneath.
05:39And so it'll steam with the apple cider vinegar.
05:41It's going to steam.
05:42That's all going to get softened.
05:43The garlic, the onion will release their beautiful flavor
05:45and then that'll flavor it from the bottom up.
05:47So that will get wrapped one more time
05:49and then we'll put that in the oven.
05:50But it also depends on what you're doing.
05:51Like with ribs,
05:52they don't need as much time as say like a brisket
05:54or like the wrapping and the way you're cooking it
05:58actually affects it so much more
05:59and whether you're getting smoke rings
06:00and this and that.
06:01With ribs, the science isn't as drastic of like,
06:03oh, it's wrapped.
06:04It's not wrapped.
06:05There's a lot more fuckery that goes around
06:06when you're doing pork shoulders,
06:07when you're doing briskets,
06:08when you're doing other things like that.
06:10With ribs, it's kind of more foolproof.
06:12Do you like your ribs with like a little bit of bite
06:14or do you like them to just fall off the bone?
06:15I kind of love when they fall off.
06:16Okay, so yeah.
06:17So that also affects like how long you want to cook them or
06:18some people like tender ribs.
06:20I like fall off the bone ribs.
06:21All right.
06:22And then these will go in the oven.
06:23We're going to do about a hour, 45 on these.
06:26Give them a check.
06:27This is where the magic happens, boys.
06:29And while those are going in the oven,
06:30we can actually get started on our sauce.
06:31Not everything goes as planned.
06:32You got to learn how to adapt.
06:33That's true.
06:34That's what I mean.
06:35To be versatile, like the Pepsi.
06:36That is.
06:37You have them in wild cherry, classic, all phenomenal.
06:40Even when you get fountain,
06:41when you get that fountain Pepsi from say Taco Bell.
06:47Okay, we're making sauce.
06:48Pepsi Bustin' with the boys is open for sponsorship.
06:50So the same seasonings that we're putting on the ribs,
06:53we're going to use as our base.
06:54Let me just make sure this isn't too salty.
07:01Perfect.
07:03Just going to check and make sure
07:04there's not a lot of salt in this.
07:06Oh, that's phenomenal.
07:07It's good, right?
07:07Yeah, it's really good.
07:08We do want to start by just kind of toasting
07:09some of these spices.
07:10All right, and then we're going with apple cider vinegar.
07:12And then this is where I like to go.
07:13This is a little Asian fusion here.
07:14I go soy sauce, a little oyster sauce.
07:16It's like a little chili crisp and some Worcestershire sauce.
07:19Go ahead, throw that in there.
07:21Don't be scared.
07:22Throw a little party.
07:22Yeah, so a little Pepsi zero sugar goes in here.
07:24Every crave-worthy bite is a little bit better with Pepsi.
07:27So I'll add that.
07:27That's going to bring it together.
07:28The ketchup, just to bring it home.
07:30All right, those are looking good to me.
07:31And this, we kind of want it to reduce more
07:33so it thickens up,
07:34but this is good for what we need on that.
07:36What the fuck is going on here?
07:38Normally this phase is under a broiler.
07:41Never, I haven't seen a flame thrower brought out for ribs.
07:44We're just doing the flame thrower method.
07:46Usually like to finish it off,
07:47you put it under the broiler,
07:48which is the direct heat from the top of your oven.
07:51This one doesn't have one, that's great.
07:52So I'm just doing it like this
07:53so that we'll get a char from.
07:54This shit makes you feel like a man.
07:57You got to cut into these fuckers.
07:58See, now we have that bed of all that,
07:59those onions, garlic, those just stay there.
08:01We're done with that.
08:02This is another little hack.
08:03All the pan, all that fat that came off
08:05while it's cooking,
08:06this can go right in the sauce.
08:09Adds another layer of flavor right in there.
08:10Let's go.
08:11Is it time?
08:12And just dive in.
08:13Yeah, they're going to be hot.
08:14I'm willing to burn my tongue for this.
08:15It's falling off the bone.
08:16All right, this is part one of the 4th of July special.
08:19I don't know if there's a part two,
08:20but Will and I are going to try to film
08:22the casserole and the beans,
08:23scheduled for midday.
08:24It has to happen.
08:25It has to happen.
08:26We'll do it regardless.
08:26If I have to fly it to you, we'll make it happen.
08:29But I'm not sure if they'll come out back to back,
08:30but if not, it'll be a late summer special.
08:32It's good all summer.
08:33A lot in store for you guys.
08:34A lot in store for you guys.
08:35You know what, Will?
08:36These ribs will taste a lot better
08:37with a little Pepsi Zero sugar.
08:39So I'll get you a Pepsi there.
08:40I got myself one.
08:41Crack that open.
08:42All right, Will.
08:43Cheers.
08:44Cheers, brother.
08:48Cheers.
08:54Fuck, man.
08:57That's pretty good.
08:58Legit.
08:59That's really good.
09:00You need me to rate it?
09:01Yeah, go for it.
09:02Give me a rating.
09:03Give me a rating.
09:06You don't get much more tender than this.
09:08Not to where it's like awkwardly falling off the bone.
09:11Just enough to where it's falling off the bone.
09:13This is a 4.5.
09:15Out of 10?
09:17It's a 4.5.
09:18I'll take that.
09:19I mean, if it's out of 10, I don't know.
09:20But you know what?
09:21I'm hoping that's out of five, Will.
09:22And guys, remember, every crave-worthy bite
09:24tastes better with Pepsi.
09:26That's gonna do it for this episode.
09:27That's ribs for the 4th of July
09:29with Will Compton in the kitchen.
09:31There's plenty more coming, though, guys.
09:32So stay tuned.
09:33We'll see you next time.
09:34Peace.
09:35Dude, great ribs.
09:36Legit.