Відео

He smashed those right out of the park 👍

As a Western PA Native, I always thought Philly Cheese steak subs also had green peppers and/or mushrooms as well? Either way you slice it, that is one hell of a good sandwich! (In western PA, it is more common to use provolone cheese, but I like the gooey stuff as well!)

Could you send me a link to your plastic tub that you are using to soak your grill in hot water?

Oklahoma smash burger has gotta be one of my favorites.

Those are not New York strips that is picanha steaks 🤦‍♂️

And a pellet smoker is a lazy man's way of trying to smoke meat. It's not true smoking. It's lazy man' trying to smoke meat

It's not so much as a traditional way to season as it's just what people have seen time and time again. And everyone is adding more than just s and p. Even the pros

Nice fish. but there's no way you got 12 hours of smoke from that small layer of pellets.

Gloves nam

Is it just me, or is the beef wellington overrated?

very nice!! Love the wine pellets too

Simple and easy to follow. Thank you.

Is that meat raw? I mean how can it be like cooked?..

No. Disagree. Don't know what planet you're on. A 24 hour dry brined steak is vastly more tender and flavourful than just salting before cooking. There is no time for the salt to work in just an hour.

"Pahsta" Reported for terrorism

I live in Alaska so I make my lox from kings I catch. I will also use silver salmon but king is best. After salmon season I will have 40 or 50 pounds in the freezer also I vacuum seal it while curing

From a performance perspective there is absolutely no reason to purchase expensive cast iron. The textured surface does not make the Lodge less non stick, that is complete myth. I know this because I own several Lodge pans and a more expensive smooth surface cast iron. In fact, the Lodge holds seasoning better than any of my other cast iron and carbon steel pans. I get why people purchase nice looking expensive cast iron pans. However, you will not gain more performance over the cheaper cast iron like Lodge.

Cheese is overmelted

Is there an alternative to salt? I’m KIND of new to cooking steak. But I have to keep salt of the menu for my mom who I care for.

You overcooked them man. Easy to do. Better luck next time. No need for any oil on rib eyes.

Hilaw

I am only afford to buy Lodge in my home country. And it's considered higher end cookware compared with other generic brands cast iron that sell online.

6.2 kilos. 100 grams. Smh. How about ounces and pounds?!

Bro those ribs are not done

So, is cold smoked salmon eaten raw?

mired or millard? Sounds like you’re saying mired…

Maaaaaan what a great detailed video on this wonderful charcoal grill..! Thanks for sharing 👍🏾 I'm definitely sold on getting one. New subscriber and a like, btw!

THAT’S A GRILL NOT A BAR B QUE LEARN THE DIFFERENCE 🤡

I usually do a dry brine and still end up pulling them out of water.

If you want medium rare should have pulled it when it was at 122

My man practices the “SH” sound hourly

wtf dude? that nasty ass band aid and then you let people eat that steak?

might be helpful to keep the cure recipe - 1/4 cup brown sugar and 1/4 cup kosher salt for every 2 lbs of salmon - in the description or high in the comments here for reference. Thank you so much for the video.

Great videos from this dude. Hasnt made a video in 2 years? Did Trudeau get to him?

How many inches thick were these steaks

This type of food is not healthy for people who are not active.

how often should this be done?

bravo, merci pour la vidéo et les astuces 😊

Great video...I'm amazed at the amount of views it has. It says alot about every day people. What I'm trying to say is I can't believe 650,000 people needed to be told how to use soap and water to clean a surface. I'm definitely in the wrong business. Kudos to you sir 👏

3 cooking oils so that just screwed your experiment. Avocado oil beef tallow and clarified butter.

Dude don’t cook for people with that nasty dirty old bandage on 🤮

Don’t burn your tallow like this. Put your tallow in about 8 cups of water and simmer it down slow and then take your trimmings out let it cool and then separate it.

you messed up the experiment by adding salt on both steaks

Great review- sick grill - let's Go Hockey!

Iron leaches into your food from the cast iron, not the stainless. The elevated iron ages you faster.

Cast iron is king for steak but the leaner cuts that go well with a rich pan sauce has to be in stainless.

Do you think rodents could get to the cooking surface if the lid is on?

I miss this guy 😞

Bro gordon probably pissed rn inside cuz this guy wont stop yapping

wow. I would cut vertical and slide the skin down like a sweat sock. He cuts way too much protein off the end. I Wrap the sweatsock of skin over the bottom. Mine are more of a tootsiepop than a lollipop.