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Video: How To Cook A Steak Right
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Founding Member
- Jul 2014
- 4536
- Maple Valley, WA
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Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Some Posts in Pitmaster to check out:
Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer
Eric
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- 19 likes
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he's incredibly engaging, loves cooking, and cooks really well. Since I started looking at his videos I've learned a couple new tricks, which I love.
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As am I. He is always so exuberant, an enthusiastic.
His persona is embracing, an soothing...
His manner of presentation is marvelous; he gives th First Timer confidence, an helps us all develop along, in Baby Steps.
ecowper totally agree, both learned new an love that, Brother!
Keep it comin, Life...Last edited by Mr. Bones; November 22, 2021, 03:43 PM.
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That is a simply outstanding review Mr. Bones . You should post it for his channel!
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Club Member
- Aug 2020
- 3098
- Houston, Texas
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Weber 22” Master Touch Kettle with add on side shelf
Oklahoma Joe Bronco
SnS Kettle Grill with Drip N Griddle Pan
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Vortex
ThermoWorks Remote Dual Probe Thermometer
ThermoPro TP-19 Instant Read Meat Thermometer
Weber Rotisserie For The Kettle
Choice brand portable gas burner
J. A. Henckels Knives
Work Sharp E-5 Electric Knife Sharpener
Wow! I had all intentions of watching for a couple of minutes only, not the whole 17 minutes. I could not stop. This guy is probably the most entertaining chef I’ve seen. Funny too!Last edited by Panhead John; November 28, 2021, 08:28 AM.
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Club Member
- Mar 2020
- 2178
- Near Chicago, IL
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Current Portfolio:
Masterbuilt Gravity 560 (Smokey)
Joule
Akorn (Bandit)
Old (sold) Loves:
PBC
Weber 22" Premium
Thermometers:
Inkbird
Thermoworks POP
Preferred Charcoal:
Masterbuilt Lump
Favorite Rubs:
Homemade (mainly MMD/Just Like Katz rub)
Other Accessories:
Cave Tools Grill Light
Mercer brisket slicing knife
Rapala brisket trimming knife
SS BBQ trays
NoCry Cut Resistant Gloves
LEM # 8 Meat Grinder
Lodge 5-Quart Dutch Oven + Skillet
Meat Claws
Grill Rescue Brush
Favorite Whiskey/Beer:
Anything Peaty or anything from New Holland brewery
Just throwing this out there and saving it myself for future reference.
Fish & Chips
https://youtu.be/rgVdloVnAl4
BBQ sauce with bourbon: ( this one is hilarious!)
https://youtu.be/3mhFrk-tGX8
”Oh, that’s delicious!” adds more bourbon
Last edited by IFindZeroBadCooks; November 22, 2021, 08:00 PM.
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Club Member
- Feb 2019
- 898
- Salado, Tx
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Summerset TRL44 gas grill and side sear
Weber Performer
Cajun Grill Preaux
EcoQue Gen 3 wood fired oven
Camp Chef Somerset IV 4 burner propane stove
Camp Chef FTG600
OT QOMOTOP 23-inch Gas Griddle
Oklahoma Joe's Bronco
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Golden's Cast Iron Grill
Ooni Koda 16
KJ Kettle Joe
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Club Member
- Mar 2020
- 2178
- Near Chicago, IL
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Current Portfolio:
Masterbuilt Gravity 560 (Smokey)
Joule
Akorn (Bandit)
Old (sold) Loves:
PBC
Weber 22" Premium
Thermometers:
Inkbird
Thermoworks POP
Preferred Charcoal:
Masterbuilt Lump
Favorite Rubs:
Homemade (mainly MMD/Just Like Katz rub)
Other Accessories:
Cave Tools Grill Light
Mercer brisket slicing knife
Rapala brisket trimming knife
SS BBQ trays
NoCry Cut Resistant Gloves
LEM # 8 Meat Grinder
Lodge 5-Quart Dutch Oven + Skillet
Meat Claws
Grill Rescue Brush
Favorite Whiskey/Beer:
Anything Peaty or anything from New Holland brewery
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Club Member
- May 2020
- 859
- Massachusetts
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Smokers/Grills:
Camp Chef Smokepro DLX pellet grill
Weber Kettle
Dyna-Glo vertical offset smoker
Favorite whiskey:
Knob Creek Single Barrel Bourbon
Angels Envy Bourbon
Whistle Pig Rye
Everyday sipper:
Jim Beam Black and Wild Turkey Rye 101
Favorite beer:
Coffee Porter or Stouts
Pabst Blue Ribbon and Narragansett for grilling and lawn mowing.
Very entertaining and informative. Kind of like watching a Parisian Meathead, especially when he talks about myths, time and temperature.
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Club Member
- May 2017
- 1269
- La Crescenta
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Jambo Backyard Smoker
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Weber Gas Grill, Silver A
BBQ Guru ATC
Favorite Beer: Peroni
Favorite Sports Teams: Rams, Dodgers, Kings, UCLA Bruins
Yes, chef reinforces what I learned here and tell my kids - does not matter what internal temp you like your steak, the development of the crust is crucial. Thus I always front sear steaks to my desired crust and finish indirect.
I’ll have to go search his videos for the sauce making he mentioned.
thanks for posting.
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tmaan235 - Very familiar with reverse sear. I use it for roasts, not steaks. As mentioned above, I want to control the crust or bark formation on my steaks. That is where all the flavor is IMHO. I can control the crust better with a front sear. If reverse sear works for you - drive on!
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I enjoyed the video also and will definitely watch more. He’s a definite fan of resting the meat whereas Meathead is not. What do you all think?
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I think that Meathead doesn't recommend resting your steak if you have done either front or rear searing, since there is the low & slow, aka indirect portion. The temp has already pretty much equilibrated. It's different if you grill over high heat with frequent flips the entire cook. Then there will be sufficient carryover heat, so you would want to pull before your target temp, and allow time (rest.) ?
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Dr. Pepper Meatheads reasoning makes sense, thanks
Panhead John. Yes, we used to always eat cool steaks before coming to this site.
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Ronaldf123 my input, for what it is worth, on the great resting of steak debate. Meathead and Jean-Pierre are both incredibly accomplished cooks. Each has their own preferred method for cooking a steak. And I am positive that were you to follow each method, you would have good outcomes.
:-)
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