Whole Cow BBQ at Bovinova | Bovinoche

Whole Cow BBQ at Bovinova | Bovinoche


Jack Wailboer:
Holy cow. Bill West:
Whole lotta llama. Jack Wailboer:
It’s extreme barbecue as we head to Bovinova. Bill West:
2.0 fired up. Coming to you from the birthplace of American
barbecue, it’s three-time South Carolina state champion Jack Waiboer. I’m Bill West with barbecuretricks.com and
we’re talkin’, I mean, big time. This is extreme barbecue, summer of extreme
barbecue. Talk about what could be more extreme than
cooking a whole butterflied cow. Jack Wailboer:
I’ve been travelling a lot lately. Bill got the opportunity to go to a place
called or an event, actually, called Bovinova. Tell me a little bit about Bovinova, Bill. Bill West:
I mean they did a whole cow over a fire. They did a llama, several pigs, a goat. Did I say llama? Jack Wailboer:
Llama, you did. I said llama at the beginning, thats for sure. Bill West:
I loved the llama; llama, goat, a sheep, a bunch of chickens. Lets take a look at Bovinova 2.0 and see how
they did it up. Bill West:
Llama, calf. Bovinova 2.0 and theyre about to hoist the
whole cow. Were used to saying whole hog, thats normal,
this is a whole steer on this great rack that they have created. This is extreme barbecuing. So were with Jeff Banister. How did this whole thing come about? Jeff Banister:
This started with an episode I saw on traveling the travel channel where we had a guy who
was cooking a whole cow, an Uruguay by the name of Francis Malwin. Hes a chef down there. Hes very famous in Argentina and Uruguay. Theyre doing whole cows and whole animals
in a very small town outside ofI cant remember the town, its just in the middle of Uruguay. I looked at it. Ive cooked whole pigs in my life. Im like thats natural movement, we can do
that. I sat there and told my wife, I said we can
do it and shes like, Okay. It took about $17,000 later and a couple hundred
man hours and we had this rack made with that cow. Bill West:
Tell me about these racks and what all is going to be cooked here within the next 24
to 48 hours? Jeff Banister:
Bovinova 2.0 right now what weve got on the line to cook is weve got one cow. Shes running around 800 plus pounds. Weve got one llama, whole. Every animal is going to be cooked whole. Weve got about 10 chickens and turkeys or
10 chickens and three or four turkeys. Weve got four goats. Weve got three lambs and weve got three different
types of pigs. We’ve got a Lachine pig, which you’ll see
normally, a Cuban pig, which is a 65-pound pork roast. We’ll have a rotisserie pig, which I’ll be
marinating with mojo, which is a typical Hispanic marinade. We’ll be injecting it and it’ll be rotissering
for about 8 or 10 hours. Spitjack.com sent that down for us to use
and it’s an awesome looking rotisserie. Its going to save us a lot of time because
it’s a heavy duty 150-pound hog rotisserie. Then we’ve got a southern smoked pig that
Nard’s Barbecue is going to be doing for us. They’re going to start it at midnight so we
can have it at 12 o’clock tomorrow. That’ll be a basic southern smoked pig and
we’re going to do it over peach wood this year, and it should really be good. Bill West:
Now, this is’we’re doing a whole kind of a series on extreme barbecue. This totally fits the bill. What’s the most difficult part of the whole
process? Is it the cow? Jeff Banister:
No, I think it’s getting everybody together and online for an event this big. The cow will be one of the basic things, the
most challenging ones for us to cook, but there are much more challenging things. Our big challenge with this right here was
the 2,000 pounds of steel we had and the 3,000 pounds of concrete. Bill West:
Tell me about that. Jeff Banister:
Well, we have and you can’t see it, is five-feet in the ground is a steel pole that’s 12-foot
long, extends 7 feet up. It’s surrounded by 3,300 pounds of concrete. It’s buried in the ground and we put that
square mast over the top of it. We built that rack from scratch and it’s very
similar to the one in Uruguay. I think it’s a little bit more heavy duty,
as you’ll notice, it’s not bending at all. It has. I think we got an engineer to look at it and
he said it was good for about 1800, 2000 pounds on the end of it. After that was done, the basic the cooking
of this animal is in keeping the heat on it all the time, cooking it slow. We’ve got a great injection on it. We’re going to put a rub on it. It’ll be just a nice thing. To do it perfectly, we’ll be pulling some
parts of the cow off sooner than later, but overall, the cow’s going to be ready we’re
guessing, between 12 and 1 o’clock tomorrow. Bill West:
So what do you inject this thing with? Jeff Banister:
This is injected now with worstechire sauce, red wine, soy sauce. It’s just a nice one. When you’re looking at something cooking this
long, you want to add that layer of flavor in there. I’m all on about the layers of flavor. We just finished cooking a 36-inch paella
that’s good for 70 pounds. When you build that paella you’re building
layers off flavor. You’re doing the same thing on my competition
barbecue team I’m on with Nard’s Barbecue. We concentrate on building layers of flavors. We’re injecting the butts. We’re injecting the pig. Then, we’re putting a rub on it. That’s layers of flavor. Them, we’re using a fruit wood and that’s
a layer of flavor as we go. Time and time again, you’re building layers
of flavor for that palate to really make that a piece of sexy food. Bill West:
Is this all your invention, this whole Bovinova? Jeff Banister:
No, I’m the guy that talked everybody into it. Luckily, we had some engineers involved and
some great guys. All of us are entrepreneurs, so it’s nice
to have a group of guys that understand thinking outside the box. I really didn’t have a hard sell when I put
these guys together and presented the plan to them. It really wasn’t a hard sell because entrepreneurs
are used to thinking outside the box. Bill West:
Great TV is here in Greenville. Actually, this is Grier, right? Randall Knight:
This is actually Grier, South Carolina, but Greenville County. Bill West:
With Randall Knight, he is our Bovinova 2.0 connection. Randall Knight:
I’m the man. Bill West:
Tell me how this whole thing came about for you. Randall Knight:
It came about for me, the guys that planned it, knew that I go out and do a bunch of barbecue
competitions and I’m out about every weekend competing and I’m used to being out grilling,
cooking, and they asked me last year to take part in it. We pulled it off as a success and I did it
again this year when they asked me to do it again. Bill West:
Is this the most extreme barbecue you’ve ever done? Randall Knight:
Yes, it is, most extreme. Bill West:
What’s going on right about now? Randall Knight:
Right now we’ve got the cow back on the rack. It’s been injected. It’s been dry-rubbed down. It has been secured to the rack because when
we rotate it over to the fire, it’s going to stay on the fire until about 9 o’clock
in the morning. Everything is actually secured down, bolted
on, and then in the morning when we flip it, we should not have any problems with the cow
shifting and falling into the fire since it’s been secured. It’s got six bolts going through the whole
thing to be secured well. Bill West:
Plan for tonight is to get this thing on in a few minutes, then Randall Knight:
We’re going to be putting it on in about 15 minutes. We’re going to rotate it over to the fire
in about 15 minutes. Bill West:
When’s the llama and the rest of it? Randall Knight:
That’ll be in the morning. All that goes on in the morning. Bill West:
Ho. Did you see that? Did you see that? Randall Knight:
You’ve got to see that again. Bill West:
Let’s rewind that and put it in slow motion. All cooked. Jeff Banister:
That’s it baby. We’re ready to cook, we’re ready to eat. We’re lettin’ the meat relax right now and
suck in some of the juices so we don’t dry it out. You’ll watch us walk around for a little while
with some whole llama legs. We’ve got all the sponsors out here. We’re going to walk around with whole llama
legs. Feed people. We’ve got goats ready, the pigs. Hey, Reece, is anybody working on the pig? Reece:
Yeah, we are. Jeff Banister:
Did ya’ll–is it brown? Reece:
We’re cutting it off. The rotisserie pig? Jeff Banister:
No, the Lacajachina pig. Reece:
We had Everything good? Jeff Banister:
I’m getting a little tired of the cookin’ channel. Bill West:
From Bovinova 2.0, about to wrap it up but not before I try what I was kind of coming
here to try. I’ve never had llama. We saw it cooking for hours and hours, and
hours. Randall, our host with the most, has got a
little sample. I’ll tell you how it is. Randall Knight:
Take this one right here. Really mild. Bill West:
To me, it tastes a lot like pulled pork, a lot like pork, maybe a hint of a lamb flavor. Really good. These guys have been great; bovinova.com. Go see them online. We’ll see you next year. See, llama’s all right. Jack Wailboer:
Tell me about llama, Bill, was it chickeny, porky? Bill West:
Yeah, I had said, it was like pork and I actually had a couple of different points there; like
pork and maybe had a little bit of gaminess to it, but more like a lamb taste. Actually, I preferred it to lamb because it
was seeming milder to me. The part I had. I don’t know if that’s all part of the llama
or not. Jack Wailboer:
Did you get any information on how they source such a beast? Bill West:
Yeah, they said, they had a I’ll have to find out. We’ll put the website or whatever he had but
I think they ended up saying they wanted to get rid of that llama so it was $99 take it
man. Thanks to the guys at Bovinova and hopefully
we’ll be back next year. We’ll see if there’s some more video from
that too in the coming weeks as we look at some other things here on GrateTV. Jeff Banister:
It looked like it was an incredible experience, Bill. I really, really, really want to go next year;
Bovinova 3.0. Bill West:
Yeah, go get em. Hey, remember gang in the world today, it’s
important to buy local, think local to stay sustainable and every chance you get, hug
your mama. Bill West:
Hug your llama. Jack Waiboer:
Your llama.Mama

100 thoughts on “Whole Cow BBQ at Bovinova | Bovinoche

  1. I have been involved in this event at some level for the last 5 years.  It has grown and evolved into a great event that features whole animal cooking with a respect to the animal and it's life, the community that the event is held in and families that support it.  What it was as a business is of no concern of mine.  Where event organizers Jeff and Sean have steered it is an event where you will experience food that you have never experienced before.

  2. I would like to comment about the event- NOW Called BOVINOCHE.. Bovinova is dead. Bovinova was full of drunks, x strippers, swingers. slackards, men who carry nipple clips and a 40ish year old man who thought he was so good looking that he advertised himself as an erotic model. Jack has worked harder at the new events that the most of the founders of Bovinova did combined at any one event. Jack and Bill are great guys and have helped this event become a place where you can be proud to bring your mom and wife for a great time. Bovinoche is about friends, family, cigars, music and meat. We have had vegans attend the new event and been satisfied with the experience. The July 19th comment by "Domain Administrator" is nothing more than a sad man upset because he ca't take part. These are good people doing good things and give a little money to charity in the process. No money has been taken for profit. I wish those who don't like our event the best of luck in life

  3. All the animals I eat, eat vegetables. So, you vegetarians can't be hating on what I eat, cause it eats what YOU eat!!!

  4. That was burnt as fuck. Ya'll need to watch how Polynesian cultures cook their food underground using hot rocks. The meat retains its flavor and it tastes better.

  5. been talking about barbecue in a side of beef for 20 years. I just turned 50 and I want to do it this summer. I am not finding any information on barbecuing sides of beef. can you help me. things like cook time where to buy sides of beef . we're going to build our pit out of a cinder block

  6. $17,000.00 is a lotta trips to the BBQ joint, fresh, inspected,insured,zero EQUIPTMENT except :" The Union tools of the trade!"

    (A knife and fork!)

  7. 8:48 fuck off bitch, you are not the only people recording out there! Push that slant eye cow into the fire pit and shut her up.

  8. u know people are getting killed in india just in a doubt if they are eating cow or beaf.. till now several people has been killed and cops and government are not doing anything

  9. White people love using a ton of expensive high tech gear to make something traditional and simple seem a lot more complicated than it is

  10. If they were Chinese, Vietnamese or Korean and roast Dog instead of Cow – there would be barrage of name whole range of cursing at the comment section lol 😎

  11. 💙 🖤⚡️🙊🤑😵 Vídeo de sexo de Khloe Kardashian https://www.youtube.com/watch?v=NkDPmOX7bJwlv6aP

  12. Lol thy burned the fuck outta that cow! Lol white people have no culture lol they stole all them ideas from different cultures!

  13. Guys.. look for the techniques in the philippines on how to roast a cow… thats not how you do it.. it will remove the flavors.. we have techniques to preserve the flavors and enchanced by spices..

  14. Fuckin bunch of Hicks with no respect for animals and other living beings.. things will never change and u will all continue to be ignorant bafoons walking this planet

  15. This is so wasteful not because this is a whole animal, but everyone is so damn fat. These people are taking on nutrition from this eart that they don't really need. and they burned the damn cow

  16. I don't think they did a very good job cooking that cow. Chris Roberts in the UK did a much better job with a better set up. Look for his video.

  17. your grilled pig is no match in the philippines grilled pig called LECHON BABOY.search here in the youtube LECHON BABOY

Leave a Reply

Your email address will not be published. Required fields are marked *