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  • hated pilot.

  • And today, on how cooking I'm here again with Carlos.

  • I know everyone remembers him star.

  • So pretty much Every time Carlos comes over, he brings a bunch of meat and the girl.

  • So we thought that we should show everyone how that happens.

  • Oh, Mexican grill.

  • He's our Mexican is gonna show us how the girls the first start the fire.

  • Yeah, let's get a drink first.

  • Theme.

  • Wait.

  • Step one.

  • And he's basically, like already, whatever way.

  • Seems like your fire is going in all the charcoal with the cover back and start grilling some veggies on fire.

  • I'm gonna start with.

  • These are fast, is better treated like my mother and my father used to brush them with olive oil and put him in the Grail.

  • But I like them raw like that.

  • And cactus jalapenos, little banana peppers.

  • A little bit like that.

  • Way butterflied.

  • Yeah, he's Raj Theresa sausages and you'll need to keep an eye on doors.

  • You know, I really don't have a time.

  • It just come back and check.

  • And when you see there's a little charred on the bottom, flip them over charging.

  • I'm gonna cover and 10 minutes maybe.

  • Yeah, well, we're gonna flip, you know, if you look on the ladies and you want that.

  • All right.

  • See?

  • That's good.

  • See?

  • All right.

  • Perfect timing.

  • You're good.

  • It looked like little butts.

  • I mean, in a good way.

  • I love butts.

  • Two chillers might take a little longer, but we just toss him around, whatever their own against me, that little bit more.

  • Time to come.

  • Cooler side.

  • And he's hot.

  • Side cover more.

  • Five minutes, maybe.

  • Yeah, Another five minutes and come back and check.

  • So it's been about seven more minutes.

  • Yeah, that looks like you still need a little bit time, but cactus is usually so once.

  • It's kind of dark green and floppy.

  • Floppy?

  • Yeah.

  • All right.

  • Excellent.

  • Is good description.

  • You're so good.

  • All right, let's get to it.

  • It's a little bit more time.

  • Oh, look.

  • That's good.

  • Yeah, well, look so good.

  • Jalapeno stick longer than thicker.

  • Get ready to bring the stakes.

  • Okay.

  • All right.

  • Okay.

  • We'll be back.

  • Will be back in this.

  • Keep drinking.

  • Yeah.

  • We're gonna get some drinks and put these in the oven.

  • Yeah.

  • Okay.

  • Perfect.

  • Okay, well, let's take everything out of here.

  • All right.

  • I'll put this back, Theo, and we'll get the meat started in the little We let it get hot again.

  • This pretty hot.

  • So And what do you know?

  • It's Ah, carne asada.

  • Um, so in Mexico, when we were with my friends, just make a little marinade.

  • Um, some beer, flat beer, Mr.

  • Sauce, garlic, onions, salt, pepper.

  • A little bit of chili powder, Lime juice.

  • Get the meat to marinade for an hour is good.

  • It's not that much.

  • Do you need that much time for these type of Martinique?

  • Look, we're out of tequila.

  • That's very unacceptable, but whatever, but listen to me.

  • Don't take any advice.

  • Don't take drinking advice from this guy.

  • So this is, like, real hot, like 4 55 100 This meat is thin.

  • So there's a big difference between cheetahs and cut.

  • Yeah.

  • Yes.

  • I was gonna ask you about that.

  • Yeah, So if I heat does is the thick flank Um, it's Kurt.

  • Okay.

  • Your steak and kind of sad eyes flank steak, which is really thin.

  • And it doesn't take that long to cook.

  • So I was just gonna get these going, right.

  • So that's why it doesn't take very long to marinate it.

  • Yeah.

  • Yeah.

  • And carne asada just means grilled meat.

  • Yeah, give it a minute.

  • A couple minutes, and then we put them over.

  • You don't even cover this?

  • No.

  • So I should probably go get a thing to put the cookbook.

  • Okay?

  • Yeah, Jumped up.

  • I'm hurting.

  • Gonna flip them over now.

  • Food, some males, A dope.

  • It doesn't take that long.

  • That's beautiful.

  • That's right.

  • Now we're talking.

  • Take some of these off and keep going.

  • We'll be done in time.

  • All right?

  • That's what I like to hear.

  • You're like a good Mexican.

  • You holding your beer while you put in the mid, innit?

  • Oh, my God.

  • It's good.

  • I was just born in their own country here.

  • Oh, yeah, Yeah, we're done.

  • Bring out another.

  • So you got it.

  • All right.

  • Yeah.

  • We're gonna make some kiss if he is there that long.

  • Oh, well, ending better if there's a little cooler about this heart.

  • So we'll manage.

  • I'll take these in.

  • Yeah, we're done with that.

  • I'm gonna open a beer while you while I do the woman's work.

  • I didn't say that.

  • I do have to wait.

  • It's really hard.

  • Is this What country is this?

  • What you want?

  • Whoa, So tender.

  • So I'm gonna It's pretty break many hearts, like, right here.

  • We'll see what happens.

  • He's good.

  • He's good.

  • I mean, I kind of like a bird.

  • 14.

  • I like it.

  • Do you?

  • It's gonna be good.

  • Flour tortillas.

  • No, no, you can't burn those horn Kind of.

  • This is good.

  • Well, glad we agree on that.

  • Finally.

  • Finally.

  • All right.

  • Oh, my God.

  • That looks could make more, but let it cool a political off.

  • Well, that could save their lives.

  • It didn't last very long at all.

  • Thank you.

  • Can put some melted cheese in front of me and tell me not to eat it.

  • That's rude.

  • I'm sorry.

  • I try really thrive.

  • He did try to fight me on that.

  • Yeah, and I was like, Nah, dude, we're making another one.

  • Yeah, And you better keep your paws off of that.

  • My chubby Paul's not that pretty.

  • One of these here goes.

  • Oh, yeah, It was my taco dance.

  • Oh, yeah, It's very stationery.

  • So I don't upset my stomach because I'm out of eating a lot of tacos e this one.

  • I'm gonna try to turn it, get the other one.

  • Oh, well, your master.

  • What am I telling you what to do?

  • No, it kind of worked.

  • It's fine, Right?