Відео

They were great! Thanks for watching!

@@alfredodelagarza7031 thanks!

@@cameronstewart9800 like I said in the video, I’m not a fan of ketchup either. A lot of people are though, so I figured I’d give it a try. Thanks for watching!

@@pistolgrip44mag I have to try that!

@@timothyswatzell221 thanks man! I appreciate that! 100,000 is a long way from 60. But comments like yours make it worth the time it’s going to take to get there!

@ you can do it. Watching the other new episodes and yep I think you will do just fine. Be safe and keep them coming.

They’re not too common! This one is a machine. It just works. This one is nearly identical to Mad Scientist’s.

Right!?!? Even $12-$13 is steep. I typically only buy steak when it’s marked down 30-50% off.

Thank you! I hope you found it helpful!

If it were only that easy….beef prices are out of control right now.

@@Markbot1999 heck yeah! The fat is why we love ribeyes! I’m using oak in this video.

Thanks Eric!🔥

@@MadHouseCreations76 thank you!

@@ReubenLord thanks brother! We have some cooking videos coming out this weekend!

@@sarperaydog1055 thank you! I hope so!

@@MeatNGreetBBQ thank you! I appreciate that!

Thanks John! Plenty more to come. Stay tuned.

Yes! You saw it! Lol good eye!

Truth!!! Thanks for insights! 1) One of my goals for this channel is to show that It all comes down to one simple equation, Meat + Heat = BBQ. No need to spend money on bells and whistles. As long as your grill holds food and fire, and you understand a few simple dynamics, you can make some pretty delicious meals. 2) BBQ is a fun feel good activity. I'm glad that shows through in the videos! I won't judge you based on your choice of breakfast food.

Thanks man! I'm glad you enjoyed it!

On a thinner steak yes. Anything over 1' thick tends to fine. On 1-1/2" or thicker, I'll even add salt while they're cooking.

Also, if you are cooking on a flat surface (pan, skillet ect.) where the meat stays in the juices that drip as it cooks then the salt flavor is a little stronger then if you cook on a grate where the juices can drip away, taking some of the salt with it. In that case, I might use less salt or rinse some of it off prior to putting the steak on. Hope this helps!

@@thecarnesseur8546 Ohh! That makes a ton of sense. Yeah, in my cast iron that would catch and retain more of that salt flavor. Thanks for the reply!

@@emilydeady105Yes! I'll usually rinse any salt off if im cooking in cast iron the salt to taste after its cooked.

@@emilydeady105 Check this out video for a good pan fried steak. The only thing I do different then this guy is instead of olive oil, I'll leave the steaks dry and heat up some beef tallow in the pan. Tallow doesn't burn like butter and since its beef, it doesn't change the flavor profile of the steak like butter or olive oil would. I'll make a cast iron steak video soon. For now, give this guy a watch. ua-cam.com/video/Dtjo8DDspx0/v-deo.html

Thanks John! Working on a Ribeye steak video next!