- [Narrator] We are Sorted.
A group of mates from London
exploring the newest and best in the world of food,
whilst trying to have a few laughs along the way.
(laughing)
We've got chefs, we've got normals,
and a whole world of stuff for you to explore.
But everything we do starts with you.
(upbeat music)
- Hello, welcome to fridge cam.
This is Jamie and I'm Ben.
- And today, we give our two chefs a barbecue,
but no outside space to use it.
- Hashtag smoke alarms.
- This is a smokeless charcoal grill
and we are going to put it to the test.
- Yeah, now it says use in a well ventilated area
but it should be smokeless,
so we're gonna follow the instructions
in this fairly large studio,
with a few extra doors and windows open.
And if it sets off the alarm, then we know.
- Ben, you're famously bad at unwrapping presents.
- What I'm hoping is this negates
some of the problems we have, like,
how long it takes to heat up
and all that nasty, smelly smoke.
- All I wanna do is barbecue indoors.
- Transparency upfront, this is not a hashtag ad
like all of our other 'Chefs review big kitchen gadgets'.
We bought it ourselves with our very own money.
- It's so sturdy.
- [Ben] We're gonna put it to the test properly.
We have got the beach hardwood charcoal they recommend
and the lighter fluid they recommend.
What could possibly go wrong?
Oh yeah, we're doing it inside.
That they don't recommend.
(laughs)
(charcoal pouring)
Logic here is that it's got a built--
- I spilled some.
- [Ben] Logic is, it's got a built in--
- It's 'cause I opened the bag funny.
- [Ben] Who's had too many coffees today?
Don't do that!
The logic here, it's got a built in fan,
which means it blows air into the charcoal
and it burns at a temperature that doesn't give off smoke.
The thing I hate about a charcoal grill.
45 minutes or more to get it going
before you can cook on it.
This claims five.
Two things you get from charcoal.
One, smoke.
Hopefully, the fan will stop that.
Two, embers and sparks flying off.
Don't want that in an enclosed environment either.
That's why it's enclosed within its own little cage.
- It's making noises and giving off heat.
Both good things for a barbecue.
- Embers, we're getting embers already!
That can't have been more than a minute or two
and it's already crackling and glowing.
We're gonna test it today with five things
that are notoriously smoky on a barbecue.
Just to see what happens.
- Can we cook?
- Good to go.
(bell dings)
- Number one, the people's favorite.
A sausage.
Now, notoriously, sausages are full of fat.
They drip fat onto charcoal, it flares up,
it flames up, you get sooty sausages and smoke.
- So, I'm scared.
- Treat it like a barbecue.
- I'll try all the different combinations.
- [Ben] So these are well seasoned and herbed pork sausages.
They've been allowed to come up to room temperature.
Now the key to a good sausage on a barbecue
is relatively regular turning, once they get going,
so you get them nice and evenly colored,
but you don't want charcoal on the outside
and raw sausage in the middle.
That's when it's too hot.
- The only difference between cooking sausages
on the barbecue and like, under the grill,
is the fact that you get that charcoal flavor.
I just do not see how we're gonna get
a charcoal flavor here.
- I think this is replacing your outdoor grill,
so that the 'barbecuer' doesn't have to be
at the bottom of the garden with a smoking barbecue
but can actually be around the table
with everyone and all their friends.
It's here with you.
- Still want flavor.
I'm not compromising on flavor, Ben.
I think it's time to turn them.
OK, we're getting some color.
No oil, definitely very central heat.
- So I think the interesting bit will be is
we gave some of those a prick.
If fat dribbles out, it's the fat
that will catch and spark, so that's where,
do you use the outer ring or the inner ring?
Either way, the fat shouldn't drip onto the charcoal.
What kind of barbecue only has one food on it?
I think we should do number two.
(bell dings)
Number two, a meat with a marinade.
We've gone for bavette steak,
we've got like a chimichurri marinade.
And I've deliberately gone for something
that's quite thin.
So is it hot enough to cook and sear the steak
before overcooking in the middle?
(grill sizzling)
- [James] I'm feeling like the middle is the place to be.
- That looks like smoke to me.
You would still get some smoke,
even on a cast iron griddle, wouldn't you?
- Yeah.
- The smoke isn't coming from the charcoal,
the smoke is coming from the food.
You can't remove smoke, I'm only thinking this through now.
Like, it would smoke on a smokeless cast iron griddle.
(blowing smoke)
- But I'm not worried.
Maybe I should be.
- I might open the door instead.
- Maybe I should be.
No, no, come on.
(upbeat funk music)
That looks good.
- Bavette has only had maybe two minutes on each side.
Nice and hot.
We think it's done, we're gonna let it rest.
(upbeat funk music)
All right, bavette.
What you looking for?
- For this, I'm looking for it rare.
I'm looking for a nice color on the outside,
but you can get that in a pan.
I want a little bit of barbecue flavor.
- Good steak.
- It's good steak.
- If someone served that to me at a barbecue,
I wouldn't send it back.
- [James] It's not got the barbecue flavor though.
- Not really.
It's got charring, it's got a great marinade
and it's delicious.
- [James] It claims it's a charcoal grill,
therefore I want charcoal flavor.
- True.
- [James] On the outside, it doesn't seem to cook
quite as well though.
I don't know if that's just us playing with the heat,
but that is a very small cooking area,
if that's the only area that's gonna get color--
- But you don't want to cook everything
on a barbecue at full whack.
- That's very true.
- You could cook your sausages there,
move them to the outside to keep them warm
while you cook something else.
- That's very true.
- And you just keep moving out.
- Yeah.
- [Ben] Sausages, five or six minutes on the grill.
Sliced in half, important for a sandwich,
so they don't roll about.
Chef here has charred some ciabatta, caramelized onions.
(alternative music)
What are you hoping for?
- We already know they're super juicy.
We already know they're cooked, 'cause we've cut into them.
The color on the outside is really good,
so we've got lots of char.
- Sausage and bread.
- Yeah, again, I'm just looking for charcoal flavor.
Gimme some charcoal flavor!
Cheers.
- [Ben] There's a reason sausage
is a firm favorite on a barbecue.
Done well, served well, charred bread, juicy sausage
with a crisp skin.
- It's not making me think of an outdoor barbecue.
And I know we're not necessarily comparing it to that
but I really just, I just want charcoal flavor.
- Gonna tell you now, you're not gonna get that
from any of the other ones either so--
- [James] I know.
I'm gonna adjust my expectations accordingly now.
- You don't have to go pretentious
with some caramelized onion.
We just happened to have some knocking around.
A squirt of ketchup, there's actually
nothing wrong with that.
- Ben, finish the sandwich and we'll move on.
(bell dings)
- [Ben] Number three, we're gonna barbecue halloumi
with some oregano, salt and garlic.
(alternative music)
That's definitely smoking.
But again, not the charcoal.
- Ben!
Ben!
We've learned that oil smokes.
- Well, obviously, but it's...
But maybe if you were to char grill it
and then toss it in a seasoned oil--
- Fresh, herbed, seasoned oil.
- Obviously, anything with a lot of oil
is going to smoke, 'cause it's the oil that's smoking.
- With that, it doesn't matter whether
it's an outdoor or indoor thing, you know?
Like, a charcoal grill is a charcoal grill.
And you expect a charcoal flavor.
Sorry, I'm kind of beating a dead pony right now
but, you know, I just love a barbecue.
- Never--
- Is that the right turn of phrase?
I think it is.
- Hmm, I kind of like combined--
- I don't think you should beat dead carcasses at all.
- Flogging a dead horse.
(laughs loudly)
(alternative music)
- Halloumi.
We've got the char.
Warm through, garlicky oregano, that's what I'm hoping for.
- It tastes like a barbecue.
- [Ben] 'Cause it was the oil that was smoky.
Could catch the fire, you get the smoke from these.
It's the best yet.
Turns out that little thing
kicks off a fair old bit of heat.
And that is what you want.
Super hot, so you get color
and enough time on each side for lines,
but so it's still holding its form
and you should turn it over.
- It's probably a minute, each side right?
- I think that probably was.
(bell dings)
- [James] Number four.
We're gonna barbecue trout
because trout's delicious on a barbecue.
And it's an oily fish, so it's gonna give off a load of oil
that may or may not give off smoke.
I'm just gonna move this incredibly hot barbecue.
Good, right?
The fish is going on.
I've stuffed it with some lemon and some herbs
and that's just gonna, kind of,
steam inside the fish as the outside chars.
Good color.
- [Ben] No sticking, great color,
so hot that it doesn't really have a chance to stick.
(paper tearing)
- I think for the first time, this is actually
going to benefit from being moved off the middle
to the side, so it can keep cooking,
but have no more color put on it.
(upbeat music)
- [Ben] Right, fish done.
Nice crispy skin, hopefully flaking flesh that comes away.
It's had, what did it have?
Maybe three or four minutes each side?
- Yeah, maybe ten minutes total,
'cause we moved it to the side this time.
You're right about the skin.
The fact that it's charred means so delicious.
- This fish is so simple.
It's just relying on its freshness.
And it is just flaking away and look,
leaving that skillet in there.
Cannot knock that at all, James.
That is a well-cooked fish.
(bell dings)
Number five, pineapple.
And at this point, we pretty much know
what's going to happen.
We chose it, 'cause it's got sugar,
which might begin to caramelize and smoke.
- [James] We are marinating our pineapple in a mixture
of dark brown sugar, orangeade and honey.
- [Ben] Still pretty hot, but after an hour of cooking,
I think we're beginning to get to the end
of that batch of charcoal.
Right, while it's still red hot in there a little bit,
whack a small amount in, grill back on.
Tell you what, if you're careful 'cause it's hot,
that's easy to fill up.
(electronic music)
Right, tuck into the pineapple.
- [James] It looks great.
- Cheers.
- Cheers, mate.
- Good day.
Warm, tropical sweetness with that
slight burnt, bitter
dark brown sugar.
- Yeah, that's what, you want something super hot
so that sugar does start to burn.
So you've got that very dark brown, almost bitter, sugar.
Starting to burn and it just goes so well
with the sweet pineapple.
- Big chunks of pineapple like that, searingly hot,
basically until you get good caramelization.
Two, three minutes on each side?
- Yeah, there's no need to cook it through so,
watch the color.
Ben, what do you think?
- I think I really like it.
In a small, enclosed space.
City garden balcony, this is pretty damn good.
- I agree, it's not an indoor barbecue.
- No, it does say that on the box.
(laughs)
- Don't quite get the charcoal flavor
of a charcoal grill.
But you do get the smokiness
that you'd get from a griddle pan.
- [Ben] Yeah.
The thing that most impressed me here
is the speed at which you can have it
out of that container and cooking
and it being searingly hot.
- It is of use, is the most impressive thing
about this, I think.
- And you can all sit round it
and no one gets a face full of charcoal smoke
and having to move every so often
the wind changes direction.
I like it.
- I started off hoping that this would be
the answer to my prayers.
A charcoal barbecue indoors.
It's not that.
I feel like on the box it says charcoal grill,
it mentions barbecue, and if you buy it for that,
you're not gonna get the flavor that you want out of it.
- However, I would say the majority of people
who barbecue, just want a heat source outdoor
that's fiercely hot.
And I think that does it.
In an easy, portable, safe way.
If nothing else, barbecue inspiration.
Now, if you enjoy watching James and I
play around with kitchen things
without the normals in the way,
give this video a like.
- And if you do like these videos,
we've made a whole playlist of them
and you can find the link down below.
- But otherwise, we will see you
every Wednesday, every Sunday at 4pm.
Tarrah!
- Or whenever you want to watch it.
It's the internet, it's on demand.
- [Narrator] As we've mentioned,
we don't just make top quality YouTube videos.
- [Man] LOL!
- [Narrator] We've built the Sorted club,
where we use the best things we've learned
to create stuff that's hopefully interesting
and useful to other food lovers.
Check it out if you're interested.
Thank you for watching
and we'll see you in a few days.
- Since you're so good at opening things--
- It glows!
- Do you want to open this as well?
- Why does it glow?
Sorry, Ben?
(laughs)
It glows!