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Special thanks to Pitmaster Mark, Chef Jamie and the rest of the team at Quan Ut Ut for organizing this epic Ostrich roast for us in Saigon!
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🍖: Defeather and clean the ostrich. Place in a large container with a mixture of red wine, water, salt, pepper, garlic and sugar and let it marinate for 26 hours. Cut off it’s neck and wings and put aside. Rub and stuff the bird with garlic, herbs, basil, thyme, oregano and a secret Quan Ut Ut ingredient. Put the bird in the BBQ pit and smoke for 2 hours with jackfruit wood. After, pour more wine inside the tray with the ostrich and add onions, carrots, water, BBQ power and thyme. Finally, put a towel on the ostrich and cover it with foil. Place in the BBQ pit for 16 hours at 105C degrees. Take the cooked bird out and hand shred the meat for serving. Serve 200grams of shredded meat on a platter with house cornbread, pink coleslaw and mashed potatoes with the au jus gravy.

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🍲AU JUS GRAVY: Separate the fat from the Ostrich juices by putting the liquid in the fridge to cool and then skimming the fat layer, leaving the collagen and broth. Make a roux by adding oil to a pot and sautéing onions and flour together. Add the ostrich broth and mix slowly. Add flour until the mixture becomes thick.

🥚GIANT DEVILED EGGS: Boil the giant egg in 1.5 hours, then take it out of the pot and let it cool in a bowl of cold water for 15 mins. Remove the egg shell and cut it into two. Scoop out the yolk and put it in a bowl with pepper, cayenne, salt, paprika, and minced pickles (cucumber and jalapeno), mayo and bacon. Put the filling in a plastic bag and squeeze it in the egg white. Top with bacon and jalapeno.

🍖GIANT BUFFALO WINGS: Boil wings for 20 min then remove remaining feathers. Place wings in a fryer for 16 – 18mins until golden brown. Place the cooked wings in a big bowl with buffalo sauce. Garnish the wings with coriander and serve with blue cheese.

💸PRICE: Whole Ostrich – 12,600,000 VND/545.00 USD | Whole Egg – 500,000 VND/$21.63 USD | Roasted Ostrich Platter with house sides – 100,000 VND/ 4.33 USD
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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. People either enjoyed my undeniable charm or enjoyed watching me eat things like coconut worms, and thus Best Ever Food Review Show came to be.

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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Thẻ : ostrich,bbq,american bbq,epic meal time,huge bird,,epic bbq,roasted ostrich,ostrich cooking,ostrich recipe,quan ut ut,best ever food review show

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  1. 😂😂😂..He said what's the next animal a 🦄? The pitmaster: "they make those in Vietnam". Over people's head. He/she's.

  2. Ok, the look on the owners face says it all, hahaha. You can't 'buffalo' an ostriches wings. Besides the fact they'd be WAY too unwieldly to eat- it's not a chicken. Thicker shin, more fat, etc. You should chop them through the bone, into like 2 inch pieces, braise them forever to render the fat out of them, then maybe like a quick wok in lemongrass, garlic, chili's, and hoison. It's not that these wings are inedible, it's just that given the birds size and muscle use, you need to use techniques that AREN'T like what you'd do with a chicken. Anatomically, all birds are alike, but the size of a bird and what to do with it= is everything. Even using the wings and gelatin from them, in a Soup, might be more desirable. Oh, and I don't judge, just a really seasoned cook giving his opinion.

  3. OMG!!!! Lucifer's webo's, lol. The deviled eggs were quite awesome. I've worked in over 100 restaurants and made many similar, it's a mid-west thing, but none on that scale= I bet it would sell, not just for the taste, but the novelty. Also, when pit smoking a huge piece of meat, I wondered?, if maybe breaking it down some might produce a better product. What you're attempting to do is like roasting a half cow, as opposed to maybe like a clod of beef. Not saying it's not to do- but you might get a better consistency fabricating it into more manageable piece's. Still= I ADMIRE YOUR BRAVADO. I've dreamt of moving to Asia for years and to see some Americans, doing something there that the locals don't, super inspiring. (As an aside, if you're going to brine, even a bird- of that size, Apple Juice is kinda a no-brainer.)

  4. I like how the chef was already refining his cooking techniques as the bird still cooked

  5. Isn’t this bird endangered?
    I think eating this bird is as bad as eating a lion.

  6. You can hear the entire ostrich species bricking it when the pitmaster says ANYTHING

  7. I used to have a commercial oven in my house,I could have roasted a smaller ostrich easily.

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