Good Eats (1999–2012): Season 4, Episode 7 - A Chuck for Chuck - full transcript

HEY, WHAT'S UP, CHUCK?
YO, MR. BROWN.

THIS IS THE POT ROAST
AISLE, RIGHT?

WELL, THERE'S NOT REALLY
A POT ROAST AISLE, PER SE.

'CAUSE IT'S
THURSDAY NIGHT,

AND THURSDAY NIGHT
IS POT ROAST NIGHT
AT MOM'S.

SHE USUALLY MAKES IT
THURSDAY NIGHTS.

WHY ISN'T SHE MAKING IT
TONIGHT?
SHE'S GONE...
MOM'S GONE.

OH, MAN, CHUCK,
I DIDN'T KNOW.

WAS IT HER TICKER?
BRANSON, MISSOURI.

OH, SHE DITCHED YOU
FOR TONY ORLANDO,
THAT'S HARSH.

YEAH, AND ON
POT ROAST NIGHT, TOO.
TIE A YELLOW RIBBON
AROUND THAT.



SO THIS IS WHERE
POT ROAST COMES FROM,
RIGHT?
ACTUALLY, THAT'S CHICKEN.

LOOK, CHUCK,
HOW MUCH MONEY YOU GOT?

I DON'T KNOW,
MAYBE TEN BUCKS.
THAT'LL BE ENOUGH
TO COVER OUR EXPENSES.

WAIT, EXPENSES?
HEY, WHAT KIND OF GUY
WOULD LEAVE ANOTHER GUY
ALONE ON POT ROAST NIGHT?

MR. BROWN, THIS LOOKS
LIKE THE BEGINNING

OF A BEAUTIFUL
GOOD EATS.

THAT'S USUALLY MY LINE,
CHUCK.
OH, I'M SORRY.

THERE'S SO MUCH MEAT,
I'M AFRAID.

OH, DON'T BE, JUST THINK
LIKE YOUR MOM WOULD.

OKAY, PUT ON
A SWEATER.
ABOUT THE MEAT, I MEAN.

DON'T CHANGE THE SUBJECT,
MISTER.

LOOK, DURING REALLY
TOUGH TIMES, YOUR MOM
WOULD HAVE BOUGHT

THE CHEAPEST CUT OF BEEF
SHE COULD FIND,
JUST DO THE SAME THING.

OKAY, THAT ONE'S
29 CENTS.
THAT'S SOUP BONES.



WHAT WE NEED IS CHUCK.
OH, THAT'S NICE OF YOU
TO SAY.

THE MEAT, I MEAN.

IS?
CHUCK.

YEAH?
I'M TRYING TO TELL YOU
THE NAME OF THE MEAT.

SO WHAT'S STOPPING YOU?
CHUCK.

NO, I'M THE ONE THAT
NEEDS TO KNOW.
THE BEST THING FOR
POT ROAST IS CHUCK.

BUT I DON'T EVEN KNOW
HOW TO COOK IT.
SEE, CHUCK!

WHAT IS IT?

MR. BROWN,
WHERE ARE YOU GOING?

NICE BONES.
YOU THINK?

IT'S NOT BAD,
IT'S NOT ANATOMICALLY
CORRECT...

WHAT DO YOU THINK?
MMM.

IT'S BEAUTIFUL,
NICE RUMP.

WELL, THAT'S NOT IMPORTANT.

LOOK, CHUCK,
THIS IS A STEER.

YEAH, I KNOW,
I SAW THE STEAK SHOW.

OKAY, THEN TELL ME
WHERE THE BEST STEAKS
COME FROM.

THE PART FARTHEST AWAY
FROM THE HOOF
OR THE HORN

IS THE MOST TENDER CUT.

AND THEREFORE THE MOST...
UM...

EXPENSIVE.
EXPENSIVE.

WHICH IS WHY YOUR MOM
WOULD NEVER HAVE GONE
IN HERE FOR POT ROAST.

SHE WOULD HAVE REACHED
FOR THE SHOULDER, OR CHUCK.

SHE NAMED IT AFTER ME.

NO, SHE DIDN'T NAME IT
AFTER YOU.

IT'S ACTUALLY OLD
COWBOY JARGON.

CHUCK BASICALLY MEANS
FOOD, YOU KNOW,
LIKE CHUCK WAGON.

ANYWAY, WHAT'S IMPORTANT
IS THAT IT MAKES UP NEARLY
23 PERCENT OF THE CARCASS.

THAT MEANS THAT IT IS
THE MOST PLENTIFUL CUT,

AND THEREFORE IS THE
MOST ECONOMICAL CUT.

GREAT, LET'S HAVE
SOME CAKE.

LET'S NOT HAVE
SOME CAKE YET.

THERE'S A LESSON HERE,
OKAY?

NOW THIS CAKE IS
HOMOGENOUS, RIGHT?

ANYWHERE YOU CUT IT,
IT'S GONNA BE THE SAME.

NOT SO WITH CHUCK,
SO WHEN YOU CUT INTO THIS,

YOU'D BETTER KNOW
WHERE YOU'RE GOING.

CHUCK, THE FIRST THING
THAT MOST BUTCHERS ARE
GONNA DO

WHEN FACED WITH THE CHUCK
PRIMAL, IS THEY'RE GONNA
TAKE A BIG KNIFE

OR A SAW, PROBABLY,

AND WHACK OFF THIS
WHOLE RIB SECTION

ALL THE WAY
TO THE FOREARM.

IS THAT MOM'S POT ROAST?
ACTUALLY, THERE ARE
SOME ROASTS IN HERE.

THAT'S WHERE THE
ARM ROAST COMES FROM,

BUT IT'S NOT
A VERY GOOD ROAST.

AS FOR THE RIBS,
YOU CAN MAKE THAT
INTO A RIB ROAST,

BUT AGAIN, I'D AVOID THEM
FOR THIS.

IS THAT THE POT ROAST?
THIS IS THE POT ROAST.

THIS IS THE SHOULDER BLADE,
AND THAT'S WHERE THE BEST
MEAT OF THE CHUCK LIES.

THE PROBLEM IS THE MEAT
ON THIS END IS DIFFERENT
FROM THE MEAT ON THAT END.

WELL, HOW DO YOU KNOW
WHAT TO CHOOSE?

BY THE SHAPE OF THE BONE
LEFT IN THE ROAST.

LOOK AT IT
THIS WAY.

IF YOU MAKE A CUT HERE,
OKAY?

THAT FIRST ROAST THERE
IS GOING TO HAVE A VERY
SMALL PIECE OF SHOULDER BLADE.

LIKE THIS.

SEE, THERE'S THE
SHOULDER BLADE,

IT'S GOT A BIG RIDGE
ON IT.

THIS IS A PERFECTLY
GOOD POT ROAST.

BUT IF WE KEEP CUTTING,
SAY WE MOVE INTO...

THE MIDDLE OF THE BLADE,
RIGHT ABOUT HERE,

AS YOU CAN SEE THE PIECE
OF BONE IS LONGER, RIGHT?

THAT'S GONNA LOOK
SOMETHING LIKE...

WELL, SOMETHING LIKE
A...
A SEVEN.

A SEVEN.

WHICH IS WHY THAT ENTIRE
CLASS OF ROAST IS CALLED
A SEVEN BONE ROAST.

YOU CANNOT GO WRONG
WITH THIS KIND OF ROAST
FOR POT ROAST, OKAY?

BUT IT DOES GET A LITTLE
BIT BETTER THAN THIS

IF YOU GO ALL THE WAY
TO THE BACK OF THE BLADE.

SEE THAT PIECE
RIGHT THERE?

THERE'S ONLY GONNA BE
ONE OF THEM IN EACH ANIMAL,

AT LEAST
ON EACH SIDE.

BUT IT'S GONNA HAVE
A VERY LONG PIECE
OF SHOULDER BLADE, LIKE THIS.

THAT IS THE
CRèME DE LA CRME

BECAUSE IT'S GOT
A LONG BLADE.

IF IT SEEMS CONFUSING,
JUST REMEMBER THIS.

YOU ALWAYS WANT TO GO
WITH A PIECE OF MEAT THAT'S
GOT BLADE IN THE NAME.

YOU WANT IT TO BE
CROSS-CUT LIKE A STEAK,

AND YOU WANT IT TO HAVE
AT LEAST SOME PIECE
OF BONE IN IT,

AND YOU CAN'T GO WRONG.

IN FACT, THIS SEVEN BONE
RIGHT HERE,

THIS IS MY STANDARD
POT ROAST.

THERE YOU GO.
POT ROAST, IT IS.

DON'T WE NEED VEGETABLES
AND STUFF?

OH, SURE, WE'LL PICK UP
SOME ONIONS AND GARLIC
ON THE WAY OUT,

BUT OTHERWISE, LET'S
REMAIN PURE TO THE ROAST.

SO I SEE YOU STILL
HAVE THE TURKEY PUTT-PUTT
COURSE OVER THERE.

IT'S GOBBLE GOLF.
GOBBLE GOLF,
COOL.

LISTEN, CHUCK, THE THING
ABOUT POT ROAST THAT'S
IMPORTANT TO REMEMBER

IS THAT IT WAS BORN
AS A CHILD OF NECESSITY.

IMAGINE IT'S LATE WINTER,
AND THERE'S NOTHING LEFT
TO EAT ON THE FARM

BUT THE TOUGH OLD PLOW OX
AND WHATEVER REMNANTS

YOU CAN SCROUNGE OUT
OF THE ROOT CELLAR.

I DON'T HAVE
A ROOT CELLAR.

NO, NO,
I GUESS YOU DON'T.

YOUR PLACE?

SWEET.

YEAH, THAT'S A TRICKED-OUT
TRAILER YOU'VE GOT THERE.

YOU SURE?
AFTER YOU.

YOU SURE IT'S OKAY?

NOTHING TO LOSE,
I GUESS.

YOU SEE, CHUCK,
THE THING ABOUT POT ROAST,

IS IT'S ALL ABOUT
WHAT YOU'VE GOT ON HAND.

THE POINT IS TO
THINK POT ROAST.

YOU GONNA THINK
POT ROAST WITH ME?

THINK POT ROAST.
OKAY.

BESIDES THE MEAT
WE'VE GOT RIGHT HERE --

WE NEED TO TALK ABOUT
SANITATION --

BESIDES THE MEAT, YOU'RE
GONNA NEED SPICES,
SPICES.

AROMATICS...
AROMATICS.

A FLAVORFUL LIQUID...
A FLAVORFUL LIQUID.

AND CHUNKIES.
CHUNKIES.

CHUNKIES?
MM-HMM, IT'S A
TECHNICAL TERM.

LOOK, START BY
CHOPPING UP ONE ONION,

AND THEN PEEL AND
LIGHTLY CRUSH FIVE...
SIX CLOVES OF GARLIC.
OKAY.

WHY?

WELL, JUST CONSIDER THEM
FLAVOR BOMBS THAT HAVE
TO BE ARMED.

WHERE WOULD I FIND
YOUR BIG DUTCH OVEN?

UH...

LIDDED, FLAME-PROOF
CASSEROLE?
MMM...

OKAY, DON'T PANIC,
ELECTRIC FRYING PAN,
NADA.

BRAZIER?
BRASSIERE.

OH, WHAT WE'RE TALKING
ABOUT HERE IS
A COOKING VESSEL.

OH, SURE,
BUT IT'S KINDA OLD.

OLD IS GOLD,
MY FRIEND, OLD IS GOLD.

GET TO WHITTLING.

SO TAKE YOUR HEAVIEST,
WIDEST SKILLET

AND GET IT ROCKET HOT
OVER HIGH HEAT.

NOW IF YOU'RE USING
CAST IRON,

IT COULD EASILY TAKE
THREE, FOUR, MAYBE EVEN
FIVE MINUTES, DEPENDING.

OKAY, YOU'VE GOT
SOME DRIED SPICES
AROUND HERE?

(whines)
NO.

LUCKY FOR YOU,
I NEVER LEAVE HOME
WITHOUT THEM.

LET'S SEE,
WHAT'LL IT BE?

WE'VE GOT A LOT
OF CHOICES...

AH, CUMIN,
MY FAVORITE.

GROUND VERSION OF A
MEDITERRANEAN SEED,
YOU KNOW.

SALT?
BY THE STOVE.

BY THE STOVE,
BY THE STOVE.

EXCELLENT.

OKAY, WHEN YOU'RE DONE
WHITTLING YOUR LILY
THERE,

I WANT YOU TO LIBERALLY
RUB THAT PIECE OF MEAT,
BOTH SIDES,

WITH KOSHER SALT
AND CUMIN.

DO YOU MIND IF I
POKE AROUND A LITTLE?
BE MY GUEST.

LET'S SEE WHAT
WE'VE GOT HERE.

HMM, MEAGER,
BUT MAYBE.

HAVING A COCKTAIL
PARTY THERE, CHUCK?

YEAH, A WEEK
FROM FRIDAY.

DO YOU WANT TO COME?
WELL, WE'LL SEE.

TOO BAD YOU DON'T
HAVE ANY BALSAMIC
VINEGAR, THOUGH.

CHECK THE STOVE.

INCONCEIVABLE.

SO WHAT DO YOU WANT ME
TO DO WITH THE GARLIC?
AH.

RUB ON?
RUB ON.

LET'S GO.

PRETTY.

NOW THE POINT IS HERE
TO GET EVERYTHING IN
CONTACT WITH THE PAN.

THIS INITIAL SEARING
PROCESS IS CRUCIAL

IF YOU WISH TO EMPLOY
THE MAILLARD PRINCIPLE.

WHO?
NOT WHO, WHAT.

YOU SEE, WHEN MEETING
WITH HIGH HEAT,

THE PROTEINS AND SUGARS
IN MEAT GET TOGETHER AND
DO A MOLECULAR MAMBO,

WHICH KIND OF FORMS
A BUNCH OF NEW
COMPOUNDS.

THAT IS WHY FOODS THAT
ARE SEARED, SAUTEED,
ROASTED, AND GRILLED

NOT ONLY TASTE GOOD,
BUT LOOK BROWN.

HEY, HEY, HEY,
WHAT ARE YOU, KIDDING?

YOU'VE GOT TO WAIT
AT LEAST TWO MINUTES.

MAILLARD WORKS ALONE.

HEH, HEH, HEH.

ONE MORE, ONE MORE.

OH, TWO MINUTES,
BETTER GIVE IT A CHECK.

JUST PICK UP THE EDGE
AND LOOK UNDER.

REMEMBER, YOU'RE LOOKING
FOR BROWN, NOT BLACK.

BLACK IS FOR COFFEE,
CAVIAR, AND SQUID INK.

WHAT YOU GOT?
GOLDEN-BROWN
AND DELICIOUS.

WORDS TO LIVE BY,
MY BOY.

ALL RIGHT, REACH IN,
GRAB CENTER MASS,

AND FLIP HER OVER.

GET HOLD OF THE PAN
AND JUST FLIP IT RIGHT OVER.

THERE YOU GO.

NOW SINCE THE FIRST SIDE
SUCKED A GOOD BIT OF HEAT
OUT OF THAT PAN,

IT'S PROBABLY GONNA TAKE
ABOUT A MINUTE LONGER
TO DO THIS SIDE.

SO WE'LL COUNT ON
THREE MINUTES.

OH, BY THE WAY,
SINCE YOUR VENTILATION SYSTEM
IS WOEFULLY UNDERPOWERED,

YOU'D BETTER CRACK
A WINDOW.

THIS IS USELESS.

THREE MINUTES IS UP,
TIME TO LOOK AT THE MEAT.

THAT LOOKS GOOD,
YOU GOT A PLATTER?

DOWN THERE
IN THE DRAWER.

NOW YOU'VE GOTTA GET
THAT OUT OF THE PAN,

AND I WANT YOU TO
FLIP IT OVER SO THAT
THE HOT SIDE IS UP.

NICE AND GENTLE.

GOOD JOB.

NOW WE'RE GONNA LET THAT
COOL DOWN.

YOU CAN SEE THAT SOME
OF THE FAT HAS RENDERED
OUT OF THE MEAT,

BUT IT'S NOT GONNA BE
ENOUGH TO LUBRICATE
OUR AROMATICS,

SO WE'LL ADD...
GEE, YOU LIKE TO BUY
IN BULK, DON'T YOU?

WE'LL ADD MAYBE ANOTHER
COUPLE OF TEASPOONS
OF OIL.

NOW THE AROMATICS.

THAT'S YOUR CUE,
CHUCK.

RIGHT INTO THE PAN
THERE.

GOOD.

NOW STIR.

GO AHEAD AND TURN
THE HEAT DOWN TO LOW,
ALL RIGHT?

'CAUSE THERE'S A LOT
OF HEAT STORED UP
IN THE PAN,

AND WE DON'T NEED
TO GO TOO FAR.

REALLY GET THAT
ALL COATED UP.

KEEP STIRRING UNTIL THAT
TURNS TRANSLUCENT.
THEN WHAT?

THEN COMES THE FLAVORFUL
LIQUID PORTION
OF THE PROGRAM.

TRADITIONALLY, WE COULD
USE WINE, BROTH,

JUST ABOUT ANYTHING.

IF WE HAD USED ROASTED
VEGETABLES IN THIS,

WE COULD HAVE GOTTEN BY
WITH WATER.

I'VE GOT WATER!

YEAH, BUT WE ALSO
HAVE THIS.

NOW WHERE ARE YOUR
MEASURING CUPS?

JELLY JAR WILL DO?

WELL, DEPENDS ON
THE JAR.

LET'S SEE.

YEAH, THAT'S ONE CUP.

EIGHT OUNCES,
SIXTEEN TABLESPOONS...

48 TEASPOONS, 2 GILLS,
64 DRAMS, 3,840 MINIMS.

WHAT, NO METRIC?

236 MILLILITERS.

NOBODY LIKES A KNOW-IT-ALL,
CHUCK.
SORRY.

STIR.

WE'RE ALSO GONNA NEED
A LITTLE BIT OF ACIDITY,

THAT'S WHERE YOUR
VINEGAR'S GONNA COME IN,

AND WE'RE GONNA GO WITH
ABOUT 1/3 CUP.

71.6 MILLILITERS.

MAKE IT 80, RAIN MAN.

STIR, STIR.

NOW WE GO WITH
THE CHUNKIES.

KEEP STIRRING, WE WANT
ALL THE LITTLE BROWN BITS
ON THE BOTTOM TO DISSOLVE.

I'M GONNA THROW IN
A HANDFUL OF DARK RAISINS...

THERE WE GO,
EXCUSE ME.

AND SOME OLIVES,
NO, I'D BETTER GO THIS WAY.

DRAINED OLIVES,
TWO HANDFULS,

CRUSHED SLIGHTLY.

KEEP STIRRING,
KEEP STIRRING.

OKAY, TURN THE HEAT UP
JUST A LITTLE BIT.

ONE MORE HANDFUL.

THERE WE GO.

GOOD.

BRING THAT UP
TO A SIMMER,

AND LET IT REDUCE
UNTIL THE LIQUID IS DOWN
BY ABOUT HALF.

WHY?

WELL, WE WANT THE LIQUID
TO CONCENTRATE,

TO BECOME ALL
THAT IT CAN BE.
WHY?

I'LL TELL YOU LATER.

DO YOU HAVE ANY FOIL?
SURE.

BUT IT'S BUSY.

BUSY?

BUSY, HOW EXACTLY
DOES ALUMINUM GET BUSY?

OH.

MADE IT MYSELF.
YOU DON'T SAY.

I GOT THE IDEA FROM
A NEIGHBOR OF MINE.
YEAH?

YOU KNOW, HE HAD A HAT
MADE OF ALUMINUM FOIL.

HE SAYS THAT IT HELPS
KEEP OUT THE SIGNALS.

SIGNALS?
GOVERNMENT MIND CONTROL.

HE SAYS THAT ALUMINUM
FOIL HAS A BUNCH
OF UNIQUE

THERMAL,
ELECTRO-CONDUCTIVE
CHARACTERISTICS

THAT MAKE IT IDEAL
FOR LOTS OF JOBS.

WELL, FRIGHTENING AS YOUR
SCHIZOPHRENIC NEIGHBOR IS,
HE'S RIGHT.

ALUMINUM IS AMAZING STUFF.

YOU KNOW THAT ALTHOUGH
IT'S THE MOST COMMON
SUBSTANCE IN THE EARTH'S CRUST,

ASIDE FROM, OF COURSE,
OXYGEN AND SILICON,

IT NEVER APPEARS IN ITS
METALLIC FORM IN NATURE.

IN FACT, IT'S ALMOST ALWAYS
LOCKED INSIDE A ROCK.

LIKE THIS BAUXITE
FOR INSTANCE.

LOADED WITH THE STUFF.

NOW YOU JUST SHINNY ON UP
AN UNRAVEL ABOUT SIX FEET
OF YOUR DISH THERE

AND I'M JUST GONNA PARK IT
HERE IN THIS ALUMINUM
LOUNGE CHAIR

AND TAKE MYSELF
A NAP.

TIRED?
NO, IT'S JUST AN EXCUSE
FOR A DREAM SEQUENCE.

(Alton)
UNLEASHING THE ALUMINUM IN
BAUXITE IS NO EASY TRICK.

FIRST, THE ORE MUST BE
PULVERIZED AND REFINED INTO
A POWDER CALLED ALUMINA,

WHICH IS THEN DISSOLVED
IN MOLTEN SODIUM ALUMINUM
FLUORIDE,

KNOWN TO SCHOOLCHILDREN
EVERYWHERE AS CRYOLITE.

AN ELECTRIC CURRENT IS THEN
ZIPPED THROUGH THE MIX,

AND THE ALUMINUM SINKS
TO THE BOTTOM OF THE VAT,

WHERE IT CAN BE
SIPHONED OFF.

THE NEW ALUMINUM IS THEN
FLUSHED WITH GASES

TO REMOVE ANY LINGERING
IMPURITIES AND MIXED WITH
RECYCLED ALUMINUM

AND OTHER METALS TO
CUSTOMIZE THE CHARACTER
OF THE FINAL MIX.

THE ALUMINUM IS THEN
CAST INTO INGOTS.

NOW CONVERTING THESE
INTO FOIL IS LIKE
ROLLING OUT PIE DOUGH,

ONLY IT TAKES MUCH BIGGER,
NOT TO MENTION HARDER,
ROLLING PINS.

IF THE FINAL THICKNESS IS
1/4 INCH OR MORE,

THE ALUMINUM IS REFERRED
TO AS PLATE,

AND CAN BE USED AS ARMOR
ON FUN THINGS LIKE TANKS.

IF IT'S ROLLED TO BETWEEN
1/4 AND 1/6,000 OF AN INCH,

IT'S CALLED SHEET ALUMINUM
AND CAN BE USED FOR THINGS
LIKE BAKING PANS.

ANY THINNER,
AND YOU'VE GOT FOIL.

KITCHEN FOIL TEARS
SO EASILY THAT TWO SHEETS
HAVE TO BE ROLLED TOGETHER,

EACH SUPPORTING THE OTHER
THROUGH THE FINAL ROLLERS.

THAT'S WHY THERE'S A
DULL SIDE AND A SHINY SIDE.

HEY, MR. BROWN.

HEY, NICE LOOKING GLAZE
YOU'VE GOT GOING THERE,
CHUCK.

THANKS.

WHAT YOU DO IS TURN
THAT HEAT OFF,

AND GO AHEAD AND TURN
YOUR OVEN ON TO ITS
LOWEST SETTING, OKAY?

IS 190 OKAY?
190 IS PERFECT.

SO WHAT'S WITH THE FOIL?
WELL, IT'S KIND OF
MY LITTLE SECRET.

YOU SEE, I LIKE TO MAKE
POT ROAST WITHOUT A POT.

BUT IF THERE'S NO POT,
THERE WON'T BE
ANY GRAVY.

OH, THERE'S GONNA BE
GRAVY, DON'T WORRY.

AS I WAS SAYING,

WHEN IT COMES
TO BRAISING,

FOIL IS MY VESSEL
OF CHOICE.

BRAISING?
YEAH, IT'S A COOKING METHOD
CHARACTERIZED BY LONG,
MOIST, LOW, COVERED COOKING.

JUST GO AHEAD AND POUR
ABOUT HALF OF THAT
IN THERE.

WHY DON'T WE JUST
BOIL IT?

THAT'S THE WAY
MOM DOES IT.

WELL, YOU KNOW,
BOILING...

THAT'S GOOD,
THAT'S GOOD.

LET ME PUT IT
THIS WAY, ALL RIGHT?

WHEN THAT CHUCK WAS STILL
CONNECTED TO THE CRITTER,

AND THAT CRITTER WAS
STILL WALKING AROUND,

THAT PIECE OF MEAT
DID A LOT OF MOVING,
ALL RIGHT?

IT MOVED OTHER BONES
IT MOVED MUSCLES,

IT WOULD CONNECT
TO THE LIGAMENTS,

IT WAS CONNECTED
TO A LOT OF THINGS.

AND SOME OF THAT
CONNECTIVE TISSUE
CONTAINED COLLAGEN,

AND WHEN IT DISSOLVES,
THAT COLLAGEN TURNS
INTO GELATIN.

THE STUFF THAT MAKES
POT ROAST FINGER-LICKING
GOOD?

I THOUGHT
THAT WAS GRAVY.

WELL, ACTUALLY, IF YOU
MAKE THE ROAST RIGHT,

YOU DON'T REALLY NEED
THE GRAVY.

NOW TO ANSWER THE QUESTION
ABOUT THE BOILING,

WE COULD BOIL
THIS PIECE OF MEAT,

AND THAT WOULD CERTAINLY
DISSOLVE THE GELATIN,

BUT BY THE TIME
THE GELATIN DISSOLVED,
THE MEAT WOULD BE TOAST,

AND BESIDES, ALL THE WATER
WOULD JUST WASH AWAY
THE FLAVOR WE'VE GOT GOING HERE.

GO AHEAD AND POUR THAT
RIGHT IN.

THAT'S NOT MUCH LIQUID.

BELIEVE ME, IT'S
GONNA BE PLENTY.

GOOD, GOOD, GOOD.

NOW ALL YOU HAVE TO DO
IS TIGHTLY SURROUND THIS

WITH TWO LAYERS
OF ALUMINUM FOIL,

LIKE THAT.

AND THAT'S GOING TO BE
AN EXTREMELY EFFICIENT WAY
OF COOKING.

BUT THERE'S NOT GONNA BE
ANY GRAVY.

YES, YES, THERE'S GOING
TO BE GRAVY, CHUCK.

BECAUSE AS THE MEAT COOKS,
IT'S GOING TO GIVE UP JUICES,

AND THOSE JUICES ARE GOING
TO MINGLE WITH THE ORIGINAL
LIQUID WE PUT IN HERE,

SO WE'RE GONNA END UP
WITH MORE THAN
WE STARTED WITH.

FOR GRAVY?
YES, FOR GRAVY.

NOW INTO THE OVEN,

COOK FOR 3 1/2 HOURS,

I'M GONNA WAIT OUTSIDE.

(snoring)

I'M SURE IF HE'D BEEN UP
HALF AN HOUR AGO WHEN
THE TIMER WENT OFF,

HE WOULD HAVE KNOWN
TO MOVE THE ROAST
HERE TO THE COOKTOP.

ORDINARILY WE'D CALL
THIS PROCESS RESTING,

BUT SINCE THE ROAST IS
ENCLOSED IN TWO COMPLETE
LAYERS OF FOIL,

IT REALLY IS COOKING,

AND IT NEEDS TO FINISH
COOKING LIKE THIS
FOR AT LEAST HALF AN HOUR.

NOW UNDER ORDINARY
CIRCUMSTANCES,

I WOULD THEN MOVE THIS
TO THE REFRIGERATOR,

LET IT SIT OVERNIGHT
AND OPEN IT UP
IN THE MORNING

AND JUST PULL OFF
THE SOLIDIFIED FAT.

YOU CAN EITHER THROW THAT
AWAY OR BREAK OFF A PIECE

AND USE IT FOR A ROUX
FOR THICKENING THE GRAVY.

(mumbling)
MMM, GRAVY.

(snoring resumes)
BUT IF IMMEDIATE SERVICE
IS NECESSARY,

TAKE YOUR POUCH,
AND PUNCH A HOLE
IN ONE OF THE CORNERS,

JUST ENOUGH TO LET
THE JUICE OUT.

THERE.

ONCE ALL OF THAT
DRAINS AWAY,

YOU CAN EITHER SEPARATE IT
IN A GRAVY SEPARATOR

OR YOU CAN JUST SUCK
THE FAT OFF THE TOP
WITH A BULB SYRINGE.

WHAT I LIKE TO DO
IS GET THE FAT OFF,

AND THEN TAKE SOME OF
THE CHUNKIES FROM INSIDE
THE POUCH,

ADD THEM TO THE LIQUID,
AND THEN PUT
THE STICK TO IT.

THAT WAY, YOU GET
A LOW-FAT GRAVY.

GRAVY.

OH, FOR THE LOVE OF...

THERE YOU GO,
DIG IN, CHUCK.

SO WHAT'S WITH
THE GREEN STUFF?

OH, THAT'S CALLED FENNEL.

I FOUND IT GROWING IN BETWEEN
THE 18th AND 19th HOLE
ON THE GOBBLE GOLF COURSE.

DIG IN AND LET ME KNOW
WHAT YOU THINK.

MMM, IT TASTES
JUST LIKE MEAT.

YEAH, IT'S POT ROAST.

WHAT DOES YOUR MOM'S
USUALLY TASTE LIKE?
GRAVY.

WELL, THERE YOU HAVE IT.

IT'S HARD TO TELL WHO'S
HAVING THE MOST FUN HERE.

CHUCK'S MOM MAY HAVE
SEEN THE DON,

BUT CHUCK HAS CERTAINLY
SEEN THE LIGHT.

EAT YOUR FOOD, PLEASE,
INSIDE YOUR MOUTH.

WE'LL SEE YOU NEXT TIME
ON "GOOD EATS."

SO WHO ARE YOU INVITING
TO THE PARTY?

WELL, I'VE GOT YOU.
YEP.

I DON'T KNOW.

Captioned by
Scripps Networks, Inc.