Schaffe ich die neue MARTINS GANS bei Raphs BBQ? 🤯 🦢

Schaffe ich die neue MARTINS GANS bei Raphs BBQ? 🤯 🦢

The whole of January is going to be a hallelujah, and we’re going to eat a whole goose. We have an hour for it, but first we’ll get the bird ready . Welcome back to our main channel, Big M, and a new video with an old friend. We’re back with RAF and we’ve got a St. Martin’s lantern. As many of you probably know, St. Martin’s Day begins with St. Martin’s processions and more for the little ones, but it’s also goose season. Goose season is also here. Exactly. And especially for you, right? Especially for me, for the last 6 or 7 years, I’ve offered a smoked Christmas goose for pickup to take home, for the Christmas holidays, or you can have it at your place. It’s a really, really cool thing. I mean, I’m not sure, but I think I’m the first person to ever offer it, and I haven’t seen anyone else offering it yet. It’s a whole goose from the smoker, reduced for 60 hours. We’ve got raspberry red cabbage, an edible stuffing with anise syrup, pears, plums, all sorts of things mixed in. We’ve got a whole roasted chestnut with us too. It’s a huge thing. You can also order it as a three-course meal, right? It’s really a complete package. We basically always take over the kitchen battle for you at home or at your place when you go out to eat during the holidays. I only really know it a little bit from the rotisserie, which is quite special, isn’t it? But as you said, I’ve never eaten a whole smoked chestnut before. So, guys, today’s challenge is actually for me to try and eat a whole one, regardless of holding this St. Martin’s lantern , okay? Like I said, it’s available as a whole meal at the RFF during this time, and since the St. Martin’s Day celebrations start right on schedule today, and it’s also St. Martin’s Day, we thought, hey, I’ll try a whole one, right? In the future, there’s supposed to be a whole turkey for Early Thanksgiving, so maybe this is a little preview of what awaits me. And we’ve made a challenge among ourselves, which is why I brought this little thing along. You and I are going to each sing a little St. Martin’s Day song now, and the one who loses—well, you said you’d give me some time this time, right? What time? How much time do I have? An hour. Do you have time? An hour, six minutes for a whole… The loser, you’ll see a nice little song from him at the end of the video. A nice little St. Martin’s Day song. Whether it’s straight, off-key, right, or wrong, I have no idea. In any case, you’ll see who won at the end. So we wish you lots of fun. I’m going over to your place now, because we’re not at [location name]. There’s another location there, where they have other things too. Feel free to write the comments, because you also have other platters here, sandwiches, even a small dessert sandwich, which is only going on the menu starting tomorrow. I didn’t even know that. I’ll take that with me. Try it afterwards, and if you’re up for me making a video here, because only a very, very, very, very few people have actually done it, then please write it in the comments. And with that, I’d say we’ll record the song now , and then I’ll be happy for you, and then we’ll see who wins the challenge. I’m really excited, aren’t I? Yes, you can be me. Let’s go, my dears. So, guys, as you can see, we’ve changed locations. We’re back at the diner , and I’ll say this for everyone who’s been following the channel from the beginning, this is the lucky sweater. This was even our first video that we filmed at RAF, which went over a million on TikTok. The four-person Texas Heaven challenge we managed, the only ones ever to do it. Ready, set, go. Let’s go. This barbecue dressing that ‘s on there, right? Because the meat is so tender and then there’s the flavor. And that’s how it was back in winter, which is why I’m feeling so nostalgic right now . We’re still alone, and I think our goose is being prepared, because that’s what RF told me. Someone else said, I don’t even know if they mentioned it before the intro, that each one is all alone in the smoker. So each whole one is individually smoked. There are only 100 of them, and accordingly, oh, while I warm up, hopefully our guns will too. And with that, I’d say while I warm up a bit here and then find my seat, take a look at how the whole thing is presented, arranged, and then we’ll see each other again in a jiffy. Let’s go. Today’s going to be really intense, huh? Or we’ll be completely stuffed. I’ve read that too. Ayay, the whole whole thing, you. Hallelujah. Thank you. Thank you so much. Oh, the rest is coming too, I see now. Oh, look, it’s nice here. Thank you, thank you. Thank you, thank you. Hallelujah. Wow. So guys, we’ve just rearranged things a bit. You saw how it turned out, right? The whole thing came on this giant board on two different plates, and then the side dishes. But for the video, I’ve taken everything down so we have it all here in a compact format. This is the goose menu that’s currently available at RAF from November 8th to December 23rd, but it’s limited to 100 geese. Smoked whole geese with the edible stuffing, right? Plums, pears, apples, and cranberries. Plus dumplings with melted cheese, red cabbage, which we also have here. You know I’m not a big fan of red cabbage. I always skip it at Christmas, too. Christmas Eve. We have amaretto tartares here, and Raf’s Geny has been cooking for 60 hours for four people, all for €159. As a starter, if you take it as a set menu, everything is designed for four people. There’s also pumpkin soup, and for dessert—we’ll let ourselves be surprised, because we’re taking it with us. As I said, we’re only skipping the appetizer. We also have the whole thing as a three-course meal, which you can order for four people, or for two, or even for me alone if we can manage it . It’s €159.90. Yes, completely without appetizer or dessert, or €219.90 for, let’s say, with appetizer and dessert. And with that, I’d say prepare it, because I’ve never carved a whole bird before, and it’s the first time. We have an hour for it, but first we’ll get the bird ready. So, my dears, we’re carving a whole bird for the first time. Does that count yet, or does it? I don’t know. Raf didn’t say. Is it like the Spaghetti Challenge? What does he mean? I think so, right? So, I’d say as soon as there’s food, like in the Mr. Spaghetti Challenge on our second channel. So, you know what? I don’t want R telling me what to do later. The time starts counting as soon as the bird is carved. That’s why I’d say, let’s go, my dears. The clock is ticking. Let’s just see what we can manage in that time. I don’t even know how to carve it. Like I said, I’ve never done it before. I’ll just try it here in the middle. I hope it’s right. I have no idea. I don’t even know what to do. So, if you still have all ten fingers afterward, then you’ll know. Ah, alleluia. Like I said, my first attempt at carving anything. I know why they do it in the kitchen. Ah, I’m taking this bird completely apart. Oh, there’s the stuffing. Can you see the stuffing already? Oh, how awesome is that? Now I’m going to take René’s stuff. How awesome is that? Oh, look here. Nice, nice stuffing. Oh, that’s the awesome stuffing. I don’t think I’ve ever eaten a roast like this with a stuffing like this before, have I? It definitely looks mega, mega awesome. Carving. Oh, look at the meat here too. Look how steamy it is, my dears. I think this could also be a handicap, that the whole thing will be so hot afterwards that it makes it more difficult at the beginning. But I’d say that’s the deal. We’ve mastered the masterpiece. She doesn’t know if it ‘s right or not. If necessary, someone will have to help us again afterwards, in case something still needs to be, let’s say, removed. But with that, I’d say everything is ready for the feast and we’re going in. Is that right? No. You just heard again, Right? You start by cutting off, let’s say, a thigh and the breast. Then we cut ourselves a nice piece of this thing. I think it’s quite fun to be doing this with you all for the first time. Hallelujah. It’s just awful ice. Now I know why we got the cloth gloves, but that’s perhaps the advantage of this roast. Wow, look how tender it is. Oh, hallelujah. No, I don’t even dare to bite into it yet. Wow, with that, the roast season of winter and Christmas has begun for me, my dears. Who isn’t looking forward to the first roast, the first whole one, the first turkey, the first turkey of the year? Delicious. Wow, awesome. First, let’s enjoy it here with the gravy. That’s what’s so great about it, isn’t it? That’s what you call it, right? This roast, right? What you call it. Awesome. Wow, awesome, awesome, awesome, awesome. I’d say, let’s try the first dumpling. First dumplings. Wow. But that’ll be a challenge, won’t it? I don’t know how many. 1 2 3 4 5 6 7 8. I’m thinking two dumplings for each of us, for four people. Then, as I said, with melted cheese, which I’ve never eaten before. Very spicy, very salty. There’s no other way to describe it. Again, probably even better with the gravy. Into the chestnuts. That’s how it is. Many people celebrate chestnuts at Christmas markets and such. You can write if you like; I’m actually not a chestnut fan. I mean, I think it’s quite nice to snack on one or two at a feast, but I’m not really a fan, I have to say I only ever need something with chestnuts . Let’s see how it is with this gravy. It makes pretty much anything go well with it . Okay, as I said, I know why I’m not a fan of red cabbage. Like I said, at Christmas, with every roast, it’s a must for me. I’m more of a sauerkraut kind of person, I like to have sauerkraut with it, but it tastes good, it’s good for you, it’s a lot, and I’d say, you know what? Let’s just try to make some progress, let it cool down a bit because it’s still steaming, and above all, let’s make sure it’s done well and that we’re not the ones who end up having to sing St. Martin’s Day carols. Let’s get in there. I just realized, I haven’t even told you about the stuffing yet, have I? I just made that now, I mean, as I’ve made a little progress, and I also added the skin. And the skin is so crispy and amazing. But like I said, I really haven’t tried it with a stuffing before. I just mentioned it to myself in a live video. There should even be an onion in there. No, pear, plum pear, apples, and cranberries, right? So, we’ll have those too. Like I said, I’ve never eaten it with a filling before. I personally think it tastes really delicious because it adds a lovely sweet note, right? You don’t even need a sweet sauce with it. So, here it is with plums, you see? Very, very tasty. I didn’t want to keep that from you, did I? We’ve already wasted a bit of time because we’ve been tasting and drying a lot. We’ve been at it for a good hour. We’ve already finished a whole bowl. I’ve made some progress with the chestnuts, and with the red cabbage too. But I realize it was a good thing I took my sweater off beforehand because I’m getting incredibly hot. There’s a huge amount of food, but it tastes absolutely amazing. So, my dears, a quick update. Oh, wait a sec until the baby is quiet. Sorry about that. Anyway, we still have 38 minutes left. I’m trying to focus a bit more on the red cabbage and the chestnuts right now, because they’re not really my favorites. Of course, in the end, it’s always a bit harder to choose something that doesn’t quite work out, doesn’t appeal to me, or tastes just right, like, for example, the amazing roast. And because it ‘s a closed roast, I know it’ll stay warm for a while. It’s nice and warm and hot, as you’ve already seen. So, for now, I’m going to concentrate on the red cabbage, which is almost gone, and the chestnuts. Not… That RF will later say to count the axes, or not just the whole Ernst, but the whole menu. But we’re making good progress, so have fun with the livestream, okay? Otherwise, there’s nothing new to report. I’m still doing well. I’m sweating quite a bit, I’ve gotten quite thirsty , and I know there’s still a lot to go, but we still have a little time. 25 minutes left on the clock. The bird is getting smaller, the meals dwindling. Despite that, there’s still plenty. Above all, I’ll say what I just said, there’s practically a plum tree in there, because there are so many plums. Now you can slowly see a bit more cranberries, pears, but plums, hallelujah! So, there’s definitely not a shortage . If you like plums, go for it, I’d say. Pears too. Oops, a little bit of whey too. I’m going to grab a leg now. Then I’m really craving some nice meatloaf again , because it’s still nice and piping hot inside, right? Because everything inside is sealed, it stays warm a little longer. So maybe add a small plum, a small cranberry. Let’s see if we can nibble a little more without running out of time. You know, I just added a little something extra. A slightly different flavor. And for the vitamins today too, so protein and vitamins, along with the other fruit. So, good food today. Let’s get into the last leg. I still have a little bit of dumpling left. You can see here a couple more small bits of it and another leg, because as I’ve already mentioned, I just love that last bit of leg, and yes, I want to enjoy it now at the end, because it’s just so nice with a little crispy skin. Just to savor it. The last piece of the whole thing was gnawed right down to the bone. Haters would say, “Oh, right. Oh, haters would say, there’s still something left here.” We’ll actually have that with a little more gravy , maybe even a cranberry, but that’s it. The whole thing in oh, 6 minutes left, which means 53 minutes plus or minus a few seconds. The whole thing with, yes, as I said, dumplings, side dishes, red cabbage, chestnuts, and beautiful goose meat. And oh, I’m already looking forward to dessert. The orange was really something. Well, he already had an orange in between. Oh, that feels really good right now. Such a different, fresh taste. Hallelujah. Already half a dessert. But as I said, with that, we’ve finished the first part. I’d say I’ll clean up. I’ll definitely treat myself to dessert right away. Oh, and something to drink. That definitely made me very, very thirsty. And meanwhile, I’d say let’s watch RF’s loser video , where a beautiful St. Martin’s song is sung to us. Let’s go. St. Martin, St. Martin, St. Martin, red snow and wind. His roster carried him swiftly away. I don’t know any more than that. I’m sorry , and I’m also sorry for what I just had to hear, but I apparently lost the bet and, uh, therefore demigst. So, my dears, it’s all set, and the lovely dessert is here too, a beautiful terra sushi, which is our dessert of the day today, and then what Rafeli brought, some kind of, let’s say, sandwiches, which remind me more of the small apple strudel, but which is supposed to be sweet. That’s also the first thing we’ll pick up. It was already fresh at lunchtime today. Now it’s been warmed up a bit more. Apparently, they’re new at the deli. I’m curious. Wow, apple, I’d say. Wow. Hallelujah. Okay, I have to ask Raf again what it is. Wow, that tastes amazing! Look here with this cent. Like I said, you can get it at the deli. We’ll probably do another episode about it when Raf’s there, when we’re doing the deli anyway, but wow, it tastes really, really good. I think it’s even one of those things that tastes better with cream. Wow, I know now! Why he said that, my friend is only half of it. That already feels good. I think there’s even a whole apple ring on it. Mm. Wow, that sounds brutal, but powerful. Come on, awesome. It’s such a sweet sandwich that you can now get at your deli. Hallelujah. I’m empty, no bet. Now let’s go into the tiramisu. Nice and from the bottom up, as we know. The best part is, it was warm again. What? Because it’s warm, so it’s been warmed up again and now nice and cold. And this combination now, you know, this taste of the nice cold tiramisu, especially after this, let’s say, really hearty, hearty food, now something nice and cold, sweet. Wow. So, this is really, let’s say, in quotes, exactly the kind of dessert that suits my taste, where you just combine things—and I know it’s not really proper, and it’s not really supposed to be a combo, but I always like to invent things. So, all the flavors that are available here, combined, because I think my taste buds want everything right now. I think this dessert I’m having is tiramisu with this baguette. With the cream on top of that. I think that hasn’t been invented yet. I think that hasn’t been invented yet. But I’ll tell you one thing, it tastes absolutely amazing. So, my dears, with that, I’d say I’m enjoying the last pieces of my wild dessert, the one I’m combining. Oh, I see there are some more too. Yes, I’m getting a little wild, I’m going to let it go a little further. That concludes the first, well, small, pre- Christmas roast meal, food, however you want to see it, from RFS Barbecue. And you know what? I was just thinking, if Rafs already embarrassed himself, I’m going to embarrass myself too. So, here’s my little serenade. Happy St. Martin’s Day! Best wishes from RFS Barbecue. Enjoy my little serenade. Until next time. I go with my lantern, and my lantern goes with me. Up above, the stars are shining; down here, we shine. A light goes out. We go home. Rabimmel, Rabammel. Um bum bum. I think that was about right. So much for St. Martin’s Day. I lost. Yes, Happy St. Martin’s Day, and with that, we’ll see each other again in the next video. Bye. Bye.

SANKT MARTINS SPECIAL bei Big M Food Records! 🔥🫃

Überall in Deutschland ziehen die Martinszüge durch die Straßen – und ich zieh heute zu @RaphsBBQ denn dort wartet keine Laterne, sondern eine ganze Gans! 😅

Raph hat mich herausgefordert:
👉 Schaff ich es, eine komplette Gans zu essen, inklusive Knödeln, Rotkohl und Soße?

🎵 Doch diesmal mit besonderer Regel:
Wer verliert, muss ein Martinslied singen!
Wenn ich gewinne, müsst ihr Raph mit Laterne singen sehen – wenn nicht, dann bin ich dran 🎶

Wer hat besser gesungen? 🤣

📍 Location: Raph’s BBQ (Köln)
https://raphsbbq.shop/
🎯 Ziel: Food Record + Gesangs-Challenge

📲 FOLGE MIR AUCH GERNE AUF ALLEN KANÄLEN UM NICHTS ZU VERPASSEN:
Twitch / Instagram / TikTok / YouTube:

Home

🥪 Mein Zweiter Kanal: @bigmeats
✉️ Kontakt: Business Email: sebastian@foodarena.info
#bigm #challenge #food