Looks to be the same process one sees in high end Brazilian restaurants. Continuous cooking and slicing, as the carts/grills make repeated rounds of all tables delivering 7 or 8 different kinds of meat (beef, lamb, goat, bison, pork, etc). Pork should be fine if it's sourced from confined feeding facilities. Probably not smart to serve up a wild hog or bear. One can eat till he barfs, and he should not be prone to heart burn as it's usually a fat and protein overload. Usually expensive, but a great experience.
Sadly, it seems only the largest of cities are capable of supporting such an endeavor.
Have seen a similar cooking method used with Steamship Rounds in some Mexican markets as well.
Tough part at home would be the cook never has a chance to sit back and enjoy his work.
Looks very similar to an Italian bbq sauce I get locally. Same bottle different label as well. Probably comes from same Norcal food processor. Stuff I get though aint $20 a bottle.
"Maybe we're all happy."
"Go to the sporting goods store. From the files, obtain form 4473. These will contain descriptions of weapons and lists of private ownership."
I’d bet any good sauce or rub would be good on it though.
That would be my guess. Salt and pepper, and whatever sauce you like over a screaming hot grill that will burn your face off. In the video, he used briquettes but I'd try lump.
I like my steaks with a good sear on both sides, and red in the middle. The flip flop sounds really good for thick pieces of meat.
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