EXTREME Aged Meat BBQ!! Have We Gone Too Far??

🎥 SECOND CHANNEL!!! MORE BEFRS » http://bit.ly/2pQYjvM 👕 BEFRS BANDANAS! GET YOURS TODAY » https://bit.ly/ShopBEFRS 💗SUPPORT OUR MISSION» http://bit.ly/BestEverPatreon 📷 THUYEN’S IG» @thuyenvo12 Like our music? Enjoy a free 30-day of Epidemic Sound for the best royalty free music: http://share.epidemicsound.com/BEFRS - - - - - - - - - - - - - - - - - DRY-AGED DUCK 1. MR HUNG’S FARM ADDRESS: Tan Thanh Binh Ward, North Mo Cay District, Ben Tre Province - - - - - - - - - - - - - - - - - 2. STOKER WOODFIRED GRILL AND BAR ADDRESS: 2 Dang Huu Pho Street, Thao Dien Ward, District 2, HCMC SOCIAL: https://bit.ly/StokerWBG 🇻🇳 650-GRAM AGED T-BONE STEAK: Dry the beef cut in the refrigerator at 0-3 degrees celsius for 30 days (minimum). Cut it out then season with salt, olive oil. Place it on an open fire. After five minutes of grilling, have the steak rest at room temperature for five minutes. Do the grilling and cooling process three times and then serve. 🇻🇳 14-DAY DRY-AGED CRISPY DUCK: Dry the duck in the refrigerator at 0-3 degrees celsius for 14 days without any marination. Grill it on open fire for two hours. Brush duck with a combination of butter, quince vinegar and garlic every 20 minutes. Place the whole duck in a woodfire oven. Spray sherry vinegar on the duck skin. Serve with caramelized apple cuts. Pour quince vinegar sauce and a pinch of salt on top. 🇻🇳 21-DAY DRY AGED CRISPY DUCK: Dry the duck in the refrigerator at 0-3 degrees celsius for 21 days without any marination. Grill it on open fire for 2 hours. Brush duck with a combination of butter, quince vinegar and garlic every 20 minutes. Put the whole duck in the woodfire oven. Spray sherry vinegar on the duck skin. Serve with caramelized apple cuts. Pour quince vinegar sauce and a pinch of salt on top. 💸 PRICE: 750 000 VND / $32.00 USD each #BestEverFineDining #BestEverFoodReviewShow #BEFRS - - - - - - - - - - - - - - - - - 💬COME SAY HI: INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow) FACEBOOK » http://bit.ly/BEFRSFacebook 💗SUPPORT OUR MISSION: Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon Our VIP Patrons: Dallas Howes, Matthew Holden, David Baliles, Jackson Li, Ryan Rhodes, Better-Together, SAM SOM & Gladis Mendoza 🥒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. - - - - - - - - - - - - - - - - - 🎬CREDITS: DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải CAMERA OPERATOR » Nguyễn Minh Đức VIDEO EDITOR » Lê Anh Đỗ PRODUCERS » Huỳnh Hà My & Khoi Chung & Liz Peterson LINE PRODUCER » Huỳnh Hà My COLOR & MASTER » Quí Nguyễn Selected tracks via Audio Network For business inquiries: [email protected]