Extreme 160oz Prime Rib Steak Challenge!!
A&Z #1054 - Professional eater Randy Santel versus the Extreme Cut 160oz Prime Rib Steak Challenge hosted by Bob & Geri's Black Otter Supper Club in Hortonville, Wisconsin!! I was fortunate to get a long 4-day holiday weekend break for Easter from my dietetic internship and graduate school classes, and Katina was on a trip to Virginia for a pizza eating contest. I decided to try 4 HUGE food challenges around Wisconsin that I've been wanting to attempt since moving to Milwaukee in Summer 2021. For man vs food eating challenge #2, I traveled up and over to Hortonville, Wisconsin so I could attempt to become the 4th person to complete a challenge that hundreds of people have asked me to tackle - the Extreme Cut 160oz (10lb) Prime Rib Steak Challenge at Bob & Geri's Black Otter Supper Club which is well known all around Wisconsin. I had a one sitting time limit to feast on four extremely huge portions of juicy prime rib, altogether weighing over 11 pounds total. The prime rib dinner is typically not free, but thanks to you all watching, I was trying to win my $123 prime rib steak dinner free plus a $20 gift certificate to come back and use later, a sweet t-shirt, and the 4th spot on the Wall of Fame. BIG thanks to Bob, Geri, their family, and everyone with Black Otter Supper Club in Hortonville for the wonderful food, drinks, Grasshopper dessert cocktail, and hospitality!! Special thanks to everyone from around the Hortonville area who came to watch and meet me that Thursday evening. We appreciate everyone in Hortonville and around Wisconsin who watches videos and supports our hard efforts!! There are many more man vs food restaurant challenge videos upcoming and I hope you enjoy them!! How much prime rib steak could you finish in one sitting??
Can Randy Santel conquer Black Otter Supper Club's Extreme 160oz Prime Rib Steak Challenge??
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Black Otter Supper Club's Extreme Cut 160oz Prime Rib Steak Challenge in Hortonville, WI ($123):
- Bob & Geri's Black Otter Supper Club has operated in Hortonville, Wisconsin for many years!!
- There is an all-you-can-eat salad bar and it's one of the top supper clubs in all of Wisconsin!!
- Black Otter Supper Club offers a Super Cut 116oz Prime Rib Challenge along with this one.
- I had a one sitting time limit to finish this Extreme Cut 160oz Prime Rib Steak Challenge.
- There are no other side items or beverages required. You just have to finish the prime rib.
- Winners still pay $123 for the meal, but they win a $20 gift certificate to come and use later.
- More importantly, prime rib champions earn a sweet t-shirt and spot on the Wall of Fame!!
This food challenge video was filmed on Thursday, April 14, 2022 (4/14/2022).
#foodchallenge #primerib #steak #supperclub #challenge
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Challenge Music provided by Epidemic Sound
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Outro Music by Golden Drums
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Ribs ultra tasty
Binging with Babish: Goodfellas Prison Sauce
Say what you want about gangsters - the garroting, the cocaine use, the shooting-a-guy-in-his-foot-for-no-reason - the guys know how to eat, even in prison. Follow along as we make old-school Sunday gravy, and please, try not to piss off Tommy. Recipe below!
Recipe:
Music: Cream on Chrome by Ratatat
RECIPE
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*Ingredients*
-3 cloves garlic, cut paper-thin
-3 small onions (keyword: small) chopped
-1 lb each sweet and spicy italian sausage
-1 beef shank
-1lb veal neck bones w/ meat attached
-1 glug red wine
-3 cans DOP San Marzano tomatoes
-1 tbsp tomato paste
-2 large stems fresh basil
-1 large carrot, peeled and cut into big chunks
-1lb meatballs
-Olive oil or butter for finishing (optional)
-Parmesan cheese (not optional)
*Method*
In a large stock pot, brown the sausage, beef, and veal in batches until well browned and fond has formed on the bottom of the pot. Add onions, sauté until translucent, add tomato paste and garlic and sauté until fragrant. Deglaze with wine, scraping up all the good stuff on the bottom of the pot. Add tomatoes, crushing with a spoon (or processing with a food mill if desired), and return meats to the pot. Add basil and carrot, and bring to a bare simmer. Let sauce simmer for hours, stirring and scraping the bottom occasionally (don't let anything stick - it will scorch and ruin your sauce). Add meatballs during the final hour of cooking, and simmer until desired consistency is reached.
Remove carrots and beef/veal bones - add a spoonful of sauce to coat some freshly-cooked pasta (preferably something ridged so it holds onto lots of sauce), and serve with meat and extra gravy. Top with parmesan. Eat.
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???????? Don’t you just love the motion of the ocean? Boat size matters when the waves toss you around.
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Creole Butter Turkey Breast: A Thanksgiving secret you need to know
This Creole Butter Turkey Breast comes from my love of cajun fried turkeys plus my love of Texas style turkey breast. Any time I fry a turkey I inject it with creole butter. In this recipe and video I combined the two by injecting this breast, seasoning it with our Holy Voodoo + Garlic & Herb and smoking it central Texas style with post oak. The result were the juiciest turkey I've ever eaten. See for yourself!
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Welcome to the official Meat Church BBQ YouTube channel! Meat Church is a global lifestyle BBQ brand and has one of the largest social media reaches in the world of outdoor cooking. The unique brand offers some of the most popular craft BBQ seasonings, apparel, recipe development & live fire cooking instruction around the world. Matt Pittman is the pitmaster and the founder of Meat Church BBQ. He is an expert and respected authority on outdoor cooking. Students travel from around the world to attend BBQ schools in his private outdoor kitchen. Make sure to subscribe and enable ALL notifications!
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