Moving a steak frequently is a technique taught in many culinary schools. You get a better feel for the cook and you get more crust than grill marks, and we all know a nice salty crust is the best part :)
you all prolly dont care at all but does anybody know of a tool to get back into an Instagram account?? I somehow forgot my password. I love any tips you can offer me!
Hey Adam, admitting mistakes and owning up to them takes guts. We've all been there, and we'll all be there in the future. Don't sweat it; great video btw.
Adam & Abby, Awesome video & content thanks for inviting us into your home, really enjoyed watching & thought it a great idea to cook potatoes on the PK grill wondering how they turned out.?.!. Thanks for sharing your video.!.!.!.
I wish people would relax and just enjoy your excellent videos. Q: is it possible to pick up a set of tongs without clicking them? the world may never know. Please keep up the great vids on all channels.
I just got to say thanks to you. For Mothers Day dinner wife wanted ribeyes so I found some big ol bone-in ribeyes about 1-1/2 inches thick. I used this method and it worked perfectly. Now I wasn't able to salt and pepper them for 48 hours but an hour or so with some garlic pepper added did the trick. Now I'm sipping on some good Kentucky bourbon with a full belly. Thanks again.
Hi Adam, great video! I use essentially the same method only I can't have a grill in my condo so I sear steaks off in a cast iron pan on the stovetop then finish them off in the oven with some butter near the end. One thing I have found with really thick steaks like that is that it can help to also sear off the edges to start with as well. Thanks for making such great content and being such a good guy. All my best to you and your family. Stay safe.
Nice and clear video,,, a beautifully designed and produced grill and a nice piece of meat,,, all in all, an excellent combination,,, I´m sure that steak tasted real good! Unfortunately, i live in Brazil,, and it would be totally prohibitive to purchase a grill like that,, but what a beautiful piece of equipment!!
Holy crap......you pronounced my last name with the proper German pronunciation, or as damn close as I have ever heard anyone! No one has ever done that outside of people who speak German. I am dead serious, I am floored!!! I had my dad watch this I was so blown away!! I mean, its so rare that I never pronounce it properly and have "Americanized" it so its easier for people to say. Honestly, that made my day!! :-D Did you know or figure it out or did someone tell you how to pronounce it? Seriously.....Streufert has the same sound as Deutsch[e] and no one realizes how you sound the eu, especially when its preceded with an r. Its hard to say!!! lol I'll bet your viewers from Germany, Austria, Switzerland, etc. and other areas who speak German would be equally amazed if they realized it. Sorry man, its just so incredibly rare to say it right, especially from a southern boy from Florida. ;-) The S needs a bit more shhhh and the r needs a roll to it but hell who cares, you got the eu right on!
I’m glad you enjoyed that Brian 😁 We had an online chat years ago about how your last name in pronounced, and how no one ever pronounces it correctly. I remembered that conversation well. If I was able to sound German, I could put more Sss, And “eye” in it. 👍🏻
This is a perfect illustration of why so many people love Adam. It's clear he cares about his subscribers and has built a real community around his content
There’s another great technique called “reverse sear” where you start the meat on the cold side, and when it gets to temp you sear it hard on the hot side. Give it a try sometime. Very different steak experience. Not necessarily better.. I just love steak and cook it all the ways.
You don't have to know exactly where it came from. You bought it and was showing it off . Who gives a fuck what people say . You bought it for you and Abby 😁. No need to apologise. I just ordered one myself . Love your videos from both channels. Been watching you for awhile now. Love your videos.
listen man we all use stuff made in china, not much you can do about it, I understand wanting to support U.S and we try to buy things here made in Canada but sadly company's from both country's farm stuff out simply because its cheaper thats the way of the world, i don't agree with but hey sometimes you have no choice all you can do it buy from your own country when you can and figure the rest out on your own, you got 2 great channels no reason to apologize its just the way things are, enjoy your grill you guys, and keep up the great video's.
Man, I can definitely appreciate you backtracking the way you did regarding the Made in USA statement…it really shows how serious you are about making these videos…very cool. There are a lot of items manufactured in China because it’s cost effective for profitability of the company. I’m pretty sure your KJ is made in China and even your LSG contains globally sourced parts. Anyways, we all make mistakes and misspeak sometimes so good on you for addressing it, brother…smoke on!
Nice Job on the steaks! Like that you turned them regularly so as to get a nice even bark and NOT grill marks. Like you, I watch a lot of videos and experiment. I have found I prefer them the way you made it here and not with my grill grates (for sear marks). Thanks for sharing!
Great results with the front sear on the steak Adam! In case you didn’t know, PBC is also being made in China now. There aren’t many grills/smokers that aren’t now days but regardless they are still built to exact manufacturing specifications and high quality control and are great cookers regardless where they are made.
Yeah that's fine. But they're charging 1000 effing dollars for that. It costs around $60 to have that made in China. Disgusting. Only because they are living off the notion it's made in the USA.
If you want to up your steak game. Sign up for a SCA (Steak Cookoff Association) event. Not just to compare you to others but to visit with all different types of steak cookers in the flesh. Best group of people I have run across. There are a ton of events in the FL area.
Hi Adam, I cooked my ribeye in reverse mode 😊. First step is to put it on the cold side until the core temperature is 43 dgrs C (110 F). Second step is to sear it on the hot side, keeping the core temp no more then 50 dgrs C (122 F). Then let it rest for 15 minutes on a plate under aluminum foil. The core temp will rise to 125 F. Nextime I will do it your way. Looks like it gives you more control on the core temp.👍🏻
“This is the tenderloin area, right here.” You misspoke again! That’s the cap, or spinalis. Just picking lol. So cool to see someone flipping a steak on their PK without Grillgrates and I hope you’re still enjoying using it. I know I really like mine. Most efficient grill I’ve ever had and my Kamado Joe is probably jealous lol
I'm known to misspeak often, it's just part of how I am. I know the outer section is called the cap but sometimes I'm referring ti it being the most tender part of a ribeye steak.
Abom I would love to see a full video just on charcoal and the different processes......briquettes vs lump? What Brand is the best, and what is the best charcoal grill etc!
Just got an Original PK Grill for my birthday and looking forward to learning how to use it properly. Thanks for the video! That said, I live in the Little Rock area and was kinda bummed to learn that some of the PK grills are made overseas and out of my state. But, truth be told, there's really nothing these days that's manufactured completely in US and with all US made parts. Just a fact of life in a global economy. PK is an American based company and there can be satisfaction in that, IMHO.
It’s a two burner portable stove made by Camp Chef. I use it out back on the patio, or you can take it with you camping or to a bbq. The legs remove for easy transport or setting on a table top.
My favorite way to grill on my Weber, I dump the whole chimney of hot coals right in the center. Try to make the tallest pipe possible, and start the cool right in the center, after a few minutes move it off to the side. Very similar to the way you do. I always throw a coupe thick pads of butter on top while resting under foil. No way does margarine ever come close to it. Enjoyed the video, gonna have to try doin the potatoes like you showed. Great vid and the steak looked great. Like how Abby likes it medium rare, my wife likes it cooked to well done, dry it out and take all the flavor out of it.
I never get hung up on where something is made, it's more important how it's made. Quality control from Pk is enough to know it'll br to there specifications and build quality
Whoa, never thought about using a gas burner for the chimney! Tumbleweeds take too long and normally I sit there for several minutes with a torch on the chimney. I got a small side burner and definitely have to try that next time I get some charcoal going in the chimney!
My .02¢ - Bring your steak up near room temperature before starting to cook it. It'll cook faster so you have less juice runout while your brining the internal temp up. After searing, I would also recommend sticking your Meater into the steak when you slide it over to the cooler zone. This will keep you from having to opening the lid to keep checking the internal temp, because you lose all the heat when you open the lid; similarly to bringing it to room temp, it'll cook faster and have less juice runout.
Hey Adam great show like always, but just information on cuts of beef. The tenderloin AKA filet mignon sets inside the rib cage of the beef. You can get parts of it on your t-bone and powerhouse when you gets cuts off of the strip loin, where you get you New York’s from, that tender piece of meet that you eating is actually the rib eye cap muscle, I do not have the name off hand but it is a great and tender piece of meat, just thought you might want to know.
Searing really brings on that tasty 'Maillard Reaction'[1]. Starting with the steak/s dry also helps improve the sear... if wet much of the surface won't get hot enough. For decades I've only marinaded with only salt[2] & pepper as you did... for a couple of days refrigerated in a Ziplock. Where I differ, is I pull the bagged steaks out of the refrigerator two or so hours before cooking & allow them to slowly rise to room temperature... it seems to go a long way in improving tenderness. I suggest giving it a whirl, but monitor closely; cook times will be shorter. Cool videos, Thanks! [1] See Wikipedia. [2]Have you tried Kosher Salt for the steaks? Yumm!
What I disagree with the “brining it up to room temp” is the fact 1: your letting your meat sit out. 2: If you leave it cold, when you throw it on the grill it actually aids in getting the center at a medium rare. While getting the sear right. Pulling it out to let it come up to temp is an old technique that I don’t really agree with. Maybe for the large cuts of meat.
2 hours. No way dude. That's WAY too long to let meat sit out. It'll come up to room temp in 15-20 min. But I agree with Adam's way. Two schools of thought, but I believe leaving it cold is better for the cooking process. Even if you go with your scion of thought, 2 hours is WAY too long.
Just got from a quick trip to our local Sam's. With the exception of a half dozen shoulders no red meet on display. This viris is putting a serious vex on my decadent life style.
Could you tell us or show us how you clean the ashes out and how you kept that grill so clean? Most Webers are made in China these days. Nice grill. Should last you a lifetime! Also if you want a nice crust and don't care about grill marks Put a cast iron skillet on the PK, get it real hot then sear it!
@@AbomAdventures all of the other pk grill kind of have the same design type body. I was looking around all of the videos to see how they manage ash but havent run across one.
I've always though they were US made myself. Honest mistake that I would have made myself. I use Sharp lathes and mills that are made in Taiwan, I find the quality to be just as good as the best to be honest.
Adam you should look in to a sous vide cooker. Then you can get the steaks at the perfect temp for you and you only have to touch it with a flame to get the nice outside
Nice!! Designed in America, made in China. That's the key to quality manufacturing, built to American standards... :-) Interesting technique, I'll try that...thanks.... :-)
Abom, no need to apologize about the made in China . I use the same foundry in China to make Plastic pipe welding fixtures and they follow the exact standard that they are given.Nobody in the US would cast them for a price where I could make a profit which is about $2.00 each at about 100 per year that I sell. I also own one of those grills and it is awesome.Thanks.
I mean Im patriotic and all but just because its made in china doesnt mean its junk. There is quality stuff coming from overseas. Everybodys a patriot until its THEIR bottom line.
Ext time try a reverse searing, start off with cooking it away from the coals until you hit 100 internal and then put it over the coals to sear it, just a thought for you to try, I do mine reverse sear. And that steak looks great.
Tad out of my price range right now...as I've said, need to get SWMBO onboard with charcoal before making the move. I've wanted to for years, but she has resisted me every step. Might be time to just buy a cheap one, convert her, then get her to buy into a good grill that will last the rest of my life. :)
No worries Adam. We are all human and we all make mistakes buddy. You came back and corrected it so all is good as far as I'M concerned. It looks it a quality grill no matter where or who made it. That steak and potatoes looked delicious!!! You and Abby stay Safe. Stay Healthy. God Bless!!!
Abby I would have not have faulted you at all if you would have reached over and grab that other peace with your fingers.... There would be no way that I could sit there and watch him eat that piece of steak without snatching me that other one,, I'd of been like,,"mmaaann you better share,,👹...😱😂 JK LOL great cooking Adam. . Now I'm going to go up to the meat market and get some stuff and cook me a couple of steaks... Cuz that was just too much..💯
After searing, take out a bunch of hot coals off the grill and close the vents to a minimum opening to reduce the temperature for the indirect cooking portion. Getting the steak to temperature, you should look a an ambient temperature of below 212°F (100° C). This reduces the grey ring around the steak to a minimum. It will take a bit longer to get to desired coretemp but it's worth trying. Other than that, I love the video! And don't worry, not all Webers are made in the US either! How about a genuine Abom79 smoker build? Maybe you could hollow out an iron tree with the new shaper! Just saying! :D
Nice grill but the one thing that concerns me are the ears supporting the shelves. Are those part of the shell casting? They don't look replacable from what I can see. If so, I can see those getting broken off as years go by just from mishaps moving the grill around or what have you. Like the grill other wise though.
So sad to learn that my PK 360 is not American made. If I had watched this video before I bought it, I would not have gotten the PK 360. I will be giving them a call. :(
Nice steak! Have you thought about trying a sous vide? I haven't tried it myself but as I understand it the process is kind of reversed from what you just did... You vacuum pack the meat and use the sous vide to slowly heat up and cook it evenly from the inside out (takes hours), then you just sear the outside to your liking, the vacuum packing keeps the juices from escaping.
It’s just another new age fancy way to cook a steak. If you want consistency without the urge to fire up the grill, then go for it. You can cook a piece of meat to the perfect temp you want, but I don’t want to go through the work of getting my grill fired off for just a sear. Charcoal and wood give meat flavor. I like the cooking experience outside on my grills.
That's the whole point. It cost's $800 AND it's made in CHINA. Ouch and OUCH!!!! I didn't find out mine was made in CHINA until well after I purchased it. I Was watching PK's youtube videos of their workers in Arkansas pouring and casting the original PK's and I finally spent the $800 on this grill because I thought (based in their marketing) that it was made in the US.
We'll see in a few years if that is real stainless steel or plated. I'm leaning to it is plated, and in two or three years it will be on the junk pile. A magnet might settle the question.
Looks good, you should always let your steak come up to room temp before you grill it, it will cook faster. you should check out Kent Rollins cooking channel on youtube.
You should consider getting your next grill from UA-cam channel Allenswoodworkingandwelding that guy make the best grills and smokers I’ve ever seen. And he’s in Louisiana.
Just got a PK360 as a ‘starter’ grill I can learn on and make mistakes on before I get the American-made Primo Oval (far superior product). Nowadays these formerly-American made companies try to hide the fact they closed manufacturing here for cheaper, non-union workers out of country, so they save on labor costs to hoard the profits. Sad American story. You can usually tell if foreign-made vs American-made by the price points, and if it says Designed in America not the same as Made in America. At least the PK seems to do a good job and something I can pass down or use as a secondary grill when I get my Primo. Thank you so much for your grilling vids - very informative!
an inch and quarter thick .... was expecting you get a micrometer out to make sure you wasn't mis sold . ( as for the steak ... Salt n pepper only ) ;)
Great steak. Sad reality is everyone outsources at some point in their process. Bottom line is I'm from Arkansas and I care more about supporting Arkansas business than making sure I don't support China in any way. People really kill businesses that are friendly to them by not allowing any impurity in growth and competition. Looks like the quality of product is still there for pk grills in Little Rock AR.
I find that on my Big Green Egg, I get the best cook with the lid CLOSED! I always see inexperienced grilling with the lid open. This always dries out the steak, or anything. The smoke flavor is way better too... finally try ditching the briquettes. Use only NATURAL LUMP CHARCOAL. I like your use of the propane burner, but most briquettes have lighter fluid in them. You eliminate the lighter fluid entirely by using natural lump. I never EVER use lighter fluid. With my ceramic Big Green Egg the lighter fluid is a major no no anyway.
i have a PK grill from the 60s that outlasted both my grandfather and father, and it'll outlast me, too.
Moving a steak frequently is a technique taught in many culinary schools. You get a better feel for the cook and you get more crust than grill marks, and we all know a nice salty crust is the best part :)
you all prolly dont care at all but does anybody know of a tool to get back into an Instagram account??
I somehow forgot my password. I love any tips you can offer me!
@Kamari Leland Instablaster :)
I've had my PK 360 for over a year and definitely thought it was built in Arkansas until watching your video today. Thanks for the video.
No worries and big of you calling out the mistake.
Hey Adam, admitting mistakes and owning up to them takes guts. We've all been there, and we'll all be there in the future. Don't sweat it; great video btw.
My son is getting big into outdoor grilling. Adam love your honesty. You admit when you are wrong. and people respect that Thankd
Adam & Abby, Awesome video & content thanks for inviting us into your home, really enjoyed watching & thought it a great idea to cook potatoes on the PK grill wondering how they turned out.?.!. Thanks for sharing your video.!.!.!.
I wish people would relax and just enjoy your excellent videos. Q: is it possible to pick up a set of tongs without clicking them? the world may never know. Please keep up the great vids on all channels.
You know his kitchen knives are always perfectly razor sharp. Makes the wife happy I’m sure 👍🏼
Enjoy, thanks for taking the time to share with us.
Play Safe From Elliot Lake Ontario Canada.
I just got to say thanks to you. For Mothers Day dinner wife wanted ribeyes so I found some big ol bone-in ribeyes about 1-1/2 inches thick. I used this method and it worked perfectly. Now I wasn't able to salt and pepper them for 48 hours but an hour or so with some garlic pepper added did the trick. Now I'm sipping on some good Kentucky bourbon with a full belly. Thanks again.
Those sound like the perfect steak! 👍🏻
You dont have to be sorry its just a mistake. Its all good
Hi Adam, great video! I use essentially the same method only I can't have a grill in my condo so I sear steaks off in a cast iron pan on the stovetop then finish them off in the oven with some butter near the end. One thing I have found with really thick steaks like that is that it can help to also sear off the edges to start with as well. Thanks for making such great content and being such a good guy. All my best to you and your family. Stay safe.
I got my PK360 at Sam's Club last weekend. Was marked down to $250. I love it!
Nice and clear video,,, a beautifully designed and produced grill and a nice piece of meat,,, all in all, an excellent combination,,, I´m sure that steak tasted real good! Unfortunately, i live in Brazil,, and it would be totally prohibitive to purchase a grill like that,, but what a beautiful piece of equipment!!
Holy crap......you pronounced my last name with the proper German pronunciation, or as damn close as I have ever heard anyone! No one has ever done that outside of people who speak German. I am dead serious, I am floored!!! I had my dad watch this I was so blown away!! I mean, its so rare that I never pronounce it properly and have "Americanized" it so its easier for people to say. Honestly, that made my day!! :-D Did you know or figure it out or did someone tell you how to pronounce it? Seriously.....Streufert has the same sound as Deutsch[e] and no one realizes how you sound the eu, especially when its preceded with an r. Its hard to say!!! lol
I'll bet your viewers from Germany, Austria, Switzerland, etc. and other areas who speak German would be equally amazed if they realized it. Sorry man, its just so incredibly rare to say it right, especially from a southern boy from Florida. ;-)
The S needs a bit more shhhh and the r needs a roll to it but hell who cares, you got the eu right on!
I’m glad you enjoyed that Brian 😁 We had an online chat years ago about how your last name in pronounced, and how no one ever pronounces it correctly. I remembered that conversation well. If I was able to sound German, I could put more Sss, And “eye” in it. 👍🏻
This is a perfect illustration of why so many people love Adam. It's clear he cares about his subscribers and has built a real community around his content
There’s another great technique called “reverse sear” where you start the meat on the cold side, and when it gets to temp you sear it hard on the hot side. Give it a try sometime. Very different steak experience. Not necessarily better.. I just love steak and cook it all the ways.
You don't have to know exactly where it came from. You bought it and was showing it off . Who gives a fuck what people say . You bought it for you and Abby 😁. No need to apologise. I just ordered one myself . Love your videos from both channels. Been watching you for awhile now. Love your videos.
Nice Steak. Surprised you didn't chamfer the edges.
listen man we all use stuff made in china, not much you can do about it, I understand wanting to support U.S and we try to buy things here made in Canada but sadly company's from both country's farm stuff out simply because its cheaper thats the way of the world, i don't agree with but hey sometimes you have no choice all you can do it buy from your own country when you can and figure the rest out on your own, you got 2 great channels no reason to apologize its just the way things are, enjoy your grill you guys, and keep up the great video's.
Man, I can definitely appreciate you backtracking the way you did regarding the Made in USA statement…it really shows how serious you are about making these videos…very cool. There are a lot of items manufactured in China because it’s cost effective for profitability of the company. I’m pretty sure your KJ is made in China and even your LSG contains globally sourced parts. Anyways, we all make mistakes and misspeak sometimes so good on you for addressing it, brother…smoke on!
Nice Job on the steaks! Like that you turned them regularly so as to get a nice even bark and NOT grill marks. Like you, I watch a lot of videos and experiment. I have found I prefer them the way you made it here and not with my grill grates (for sear marks). Thanks for sharing!
Thanks for the video A&A. Keep safe and stay well.
Great results with the front sear on the steak Adam! In case you didn’t know, PBC is also being made in China now. There aren’t many grills/smokers that aren’t now days but regardless they are still built to exact manufacturing specifications and high quality control and are great cookers regardless where they are made.
Yeah that's fine. But they're charging 1000 effing dollars for that. It costs around $60 to have that made in China. Disgusting. Only because they are living off the notion it's made in the USA.
If you want to up your steak game. Sign up for a SCA (Steak Cookoff Association) event. Not just to compare you to others but to visit with all different types of steak cookers in the flesh. Best group of people I have run across. There are a ton of events in the FL area.
I really like cooking channels. Glad to watch Abom cooking. Get yourself a temp probe you can leave in the meat and get continuous reading.
Watch my newest video and you’ll see I use them.
Hi Adam, I cooked my ribeye in reverse mode 😊. First step is to put it on the cold side until the core temperature is 43 dgrs C (110 F). Second step is to sear it on the hot side, keeping the core temp no more then 50 dgrs C (122 F). Then let it rest for 15 minutes on a plate under aluminum foil. The core temp will rise to 125 F. Nextime I will do it your way. Looks like it gives you more control on the core temp.👍🏻
“This is the tenderloin area, right here.” You misspoke again! That’s the cap, or spinalis. Just picking lol. So cool to see someone flipping a steak on their PK without Grillgrates and I hope you’re still enjoying using it. I know I really like mine. Most efficient grill I’ve ever had and my Kamado Joe is probably jealous lol
I'm known to misspeak often, it's just part of how I am. I know the outer section is called the cap but sometimes I'm referring ti it being the most tender part of a ribeye steak.
Abom I would love to see a full video just on charcoal and the different processes......briquettes vs lump? What Brand is the best, and what is the best charcoal grill etc!
The constant movement and flipping is the way sam the cooking guy does his steaks. Usually ends up with a perfectly cooked steak
Damn! Now I'm hungry looking at this.
(It's midnight. Have to microwave a couple of frozen White Castle burgers and pretend.)
Just got an Original PK Grill for my birthday and looking forward to learning how to use it properly. Thanks for the video!
That said, I live in the Little Rock area and was kinda bummed to learn that some of the PK grills are made overseas and out of my state. But, truth be told, there's really nothing these days that's manufactured completely in US and with all US made parts. Just a fact of life in a global economy. PK is an American based company and there can be satisfaction in that, IMHO.
What a great idea to start the coals. Is that just a camping grill u start the chimney on?
It’s a two burner portable stove made by Camp Chef. I use it out back on the patio, or you can take it with you camping or to a bbq. The legs remove for easy transport or setting on a table top.
I use the same grill in steak competitions. You should try getting the pk grillgrates for it.
My favorite way to grill on my Weber, I dump the whole chimney of hot coals right in the center. Try to make the tallest pipe possible, and start the cool right in the center, after a few minutes move it off to the side. Very similar to the way you do. I always throw a coupe thick pads of butter on top while resting under foil. No way does margarine ever come close to it. Enjoyed the video, gonna have to try doin the potatoes like you showed. Great vid and the steak looked great. Like how Abby likes it medium rare, my wife likes it cooked to well done, dry it out and take all the flavor out of it.
I never get hung up on where something is made, it's more important how it's made. Quality control from Pk is enough to know it'll br to there specifications and build quality
Whoa, never thought about using a gas burner for the chimney! Tumbleweeds take too long and normally I sit there for several minutes with a torch on the chimney. I got a small side burner and definitely have to try that next time I get some charcoal going in the chimney!
My .02¢ - Bring your steak up near room temperature before starting to cook it. It'll cook faster so you have less juice runout while your brining the internal temp up. After searing, I would also recommend sticking your Meater into the steak when you slide it over to the cooler zone. This will keep you from having to opening the lid to keep checking the internal temp, because you lose all the heat when you open the lid; similarly to bringing it to room temp, it'll cook faster and have less juice runout.
I don’t agree with the “bringingit up to room temp” Read my reply above.
Hey Adam great show like always, but just information on cuts of beef. The tenderloin AKA filet mignon sets inside the rib cage of the beef. You can get parts of it on your t-bone and powerhouse when you gets cuts off of the strip loin, where you get you New York’s from, that tender piece of meet that you eating is actually the rib eye cap muscle, I do not have the name off hand but it is a great and tender piece of meat, just thought you might want to know.
Searing really brings on that tasty 'Maillard Reaction'[1]. Starting with the steak/s dry also helps improve the sear... if wet much of the surface won't get hot enough. For decades I've only marinaded with only salt[2] & pepper as you did... for a couple of days refrigerated in a Ziplock. Where I differ, is I pull the bagged steaks out of the refrigerator two or so hours before cooking & allow them to slowly rise to room temperature... it seems to go a long way in improving tenderness. I suggest giving it a whirl, but monitor closely; cook times will be shorter. Cool videos, Thanks!
[1] See Wikipedia.
[2]Have you tried Kosher Salt for the steaks? Yumm!
What I disagree with the “brining it up to room temp” is the fact 1: your letting your meat sit out. 2: If you leave it cold, when you throw it on the grill it actually aids in getting the center at a medium rare. While getting the sear right. Pulling it out to let it come up to temp is an old technique that I don’t really agree with. Maybe for the large cuts of meat.
2 hours. No way dude. That's WAY too long to let meat sit out. It'll come up to room temp in 15-20 min. But I agree with Adam's way. Two schools of thought, but I believe leaving it cold is better for the cooking process. Even if you go with your scion of thought, 2 hours is WAY too long.
try reverse method (alton brown) get the internal temp where you want it, then seer it off.
Just became a patreon. Thanks for the videos Adam.
You need the Man's Kitchen, flame cook a stake in a few seconds flat.
Who remembers that show :)
Just got from a quick trip to our local Sam's. With the exception of a half dozen shoulders no red meet on display. This viris is putting a serious vex on my decadent life style.
excellent result! Do you think it is possible to do the same with a kamado?
Do you guys ever do wood fires? Or do you just prefer charcoal? Here in South Africa we use wood fires almost exclusively. We call it braai.
At 22:30 Adam talks about starting to experiment with wood.
Could you tell us or show us how you clean the ashes out and how you kept that grill so clean? Most Webers are made in China these days. Nice grill. Should last you a lifetime! Also if you want a nice crust and don't care about grill marks Put a cast iron skillet on the PK, get it real hot then sear it!
I’ll have to make a small segment on that. It’s actually the only thing I don’t like about the PK is the ash management.
@@AbomAdventures all of the other pk grill kind of have the same design type body. I was looking around all of the videos to see how they manage ash but havent run across one.
Yeah, I probably would not have just bought my 360 last week. Still a great grill, but origin is important to me.
I've always though they were US made myself. Honest mistake that I would have made myself. I use Sharp lathes and mills that are made in Taiwan, I find the quality to be just as good as the best to be honest.
I know it's unorthodox to use anything besides salt and pepper, but a little bit of garlic powder really adds some great flavor to a good steak.
I’m going to get a SS M16S when there available again there made in USA !
Great video man. I just got a PK original and need to learn it.
Adam you should look in to a sous vide cooker. Then you can get the steaks at the perfect temp for you and you only have to touch it with a flame to get the nice outside
Sous vide and a Sear-z-all is the only way to cook a steak.
I think grill grates would be good for your pk360
Nice!! Designed in America, made in China. That's the key to quality manufacturing, built to American standards... :-) Interesting technique, I'll try that...thanks.... :-)
Abom, no need to apologize about the made in China . I use the same foundry in China to make Plastic pipe welding fixtures and they follow the exact standard that they are given.Nobody in the US would cast them for a price where I could make a profit which is about $2.00 each at about 100 per year that I sell. I also own one of those grills and it is awesome.Thanks.
I mean Im patriotic and all but just because its made in china doesnt mean its junk. There is quality stuff coming from overseas. Everybodys a patriot until its THEIR bottom line.
He's not apologizing about it being made in CHINA, he's apologizing for telling everyone that it was made in the USA In his previous video.....
Did you precook the potatoes first? After watching this video I had to cook me up a steak. Thanks
Ext time try a reverse searing, start off with cooking it away from the coals until you hit 100 internal and then put it over the coals to sear it, just a thought for you to try, I do mine reverse sear. And that steak looks great.
I like to use oak wood coals to light my mesquite charcoal chunks to light my propane burner when I do steaks
Damn, now I want rib steak for supper...
I would love to see your dry brine process!
Tad out of my price range right now...as I've said, need to get SWMBO onboard with charcoal before making the move. I've wanted to for years, but she has resisted me every step. Might be time to just buy a cheap one, convert her, then get her to buy into a good grill that will last the rest of my life. :)
Nice grill will be using a long time.
It would be made to PK design specifications though I'm sure.
Try some "smashed potatoes" they're even better
No worries Adam. We are all human and we all make mistakes buddy. You came back and corrected it so all is good as far as I'M concerned. It looks it a quality grill no matter where or who made it. That steak and potatoes looked delicious!!! You and Abby stay Safe. Stay Healthy. God Bless!!!
Abby I would have not have faulted you at all if you would have reached over and grab that other peace with your fingers.... There would be no way that I could sit there and watch him eat that piece of steak without snatching me that other one,, I'd of been like,,"mmaaann you better share,,👹...😱😂 JK
LOL great cooking Adam. .
Now I'm going to go up to the meat market and get some stuff and cook me a couple of steaks... Cuz that was just too much..💯
Awesome cook!
you still use your PK? thinking about getting one
After searing, take out a bunch of hot coals off the grill and close the vents to a minimum opening to reduce the temperature for the indirect cooking portion. Getting the steak to temperature, you should look a an ambient temperature of below 212°F (100° C). This reduces the grey ring around the steak to a minimum. It will take a bit longer to get to desired coretemp but it's worth trying. Other than that, I love the video! And don't worry, not all Webers are made in the US either! How about a genuine Abom79 smoker build? Maybe you could hollow out an iron tree with the new shaper! Just saying! :D
Adam, your a good man.
Nice grill but the one thing that concerns me are the ears supporting the shelves. Are those part of the shell casting? They don't look replacable from what I can see. If so, I can see those getting broken off as years go by just from mishaps moving the grill around or what have you. Like the grill other wise though.
They warranty the grill so if something like that we’re to happen they’ll replace it.
@@AbomAdventures The 20 year warranty covers only the grilling capsule.
thank you
Not familiar with the Camp Chef. What is the model of that gadget being used as a fire starter?
Looked like a chimney Weber branded are $20 and Charbroil are $10 at the big box stores.
Camp Chef is made in Utah I have a 3 burner one for 5 years so far and I like it, 3 30k btu burners cook things fast.
Hell yea brother! I'm hungry now.
outstanding!!!
So sad to learn that my PK 360 is not American made. If I had watched this video before I bought it, I would not have gotten the PK 360. I will be giving them a call. :(
Nice steak! Have you thought about trying a sous vide? I haven't tried it myself but as I understand it the process is kind of reversed from what you just did... You vacuum pack the meat and use the sous vide to slowly heat up and cook it evenly from the inside out (takes hours), then you just sear the outside to your liking, the vacuum packing keeps the juices from escaping.
It’s just another new age fancy way to cook a steak. If you want consistency without the urge to fire up the grill, then go for it. You can cook a piece of meat to the perfect temp you want, but I don’t want to go through the work of getting my grill fired off for just a sear. Charcoal and wood give meat flavor. I like the cooking experience outside on my grills.
@@AbomAdventures I hear you chef! Keep up the nice cooking!
do you think the cooking surface grill wire is kind of light?
Who cares where the grill is from,as long as it works well,and price is right... :)
That's the whole point. It cost's $800 AND it's made in CHINA. Ouch and OUCH!!!! I didn't find out mine was made in CHINA until well after I purchased it. I Was watching PK's youtube videos of their workers in Arkansas pouring and casting the original PK's and I finally spent the $800 on this grill because I thought (based in their marketing) that it was made in the US.
Of course one needs to understand venting for temp control as well... :-)
We'll see in a few years if that is real stainless steel or plated. I'm leaning to it is plated, and in two or three years it will be on the junk pile. A magnet might settle the question.
I wish they would Make these in America....When mine showed up Said made in China it was heartbreaking.
man, i wish i could have dinner at the booth's
No need to apologize, we all make mistakes
don't you find the cooking time varies when you cut the potatoes different sizes
Not a thing wrong with that steak. But, did you ever try sous vide then put the steak right on the coals?
You use butane to light propane to light charcoal , It just struck my funny bone. lol
Looks good, you should always let your steak come up to room temp before you grill it, it will cook faster. you should check out Kent Rollins cooking channel on youtube.
Some gourmet shit, but I dunno about that coors light in the aluminum bottle :/
You should consider getting your next grill from UA-cam channel Allenswoodworkingandwelding that guy make the best grills and smokers I’ve ever seen. And he’s in Louisiana.
It's a bit over cooked for me....but looks delicious.
Just got a PK360 as a ‘starter’ grill I can learn on and make mistakes on before I get the American-made Primo Oval (far superior product). Nowadays these formerly-American made companies try to hide the fact they closed manufacturing here for cheaper, non-union workers out of country, so they save on labor costs to hoard the profits. Sad American story. You can usually tell if foreign-made vs American-made by the price points, and if it says Designed in America not the same as Made in America. At least the PK seems to do a good job and something I can pass down or use as a secondary grill when I get my Primo. Thank you so much for your grilling vids - very informative!
Sam's has great steak!
great video lovely looking steak good job
an inch and quarter thick .... was expecting you get a micrometer out to make sure you wasn't mis sold . ( as for the steak ... Salt n pepper only ) ;)
Good Deal !!!
👌
YUMMO!!!!
Great steak. Sad reality is everyone outsources at some point in their process. Bottom line is I'm from Arkansas and I care more about supporting Arkansas business than making sure I don't support China in any way. People really kill businesses that are friendly to them by not allowing any impurity in growth and competition. Looks like the quality of product is still there for pk grills in Little Rock AR.
Is Abby a vegetarian? Or does she not eat red meat?
I find that on my Big Green Egg, I get the best cook with the lid CLOSED! I always see inexperienced grilling with the lid open. This always dries out the steak, or anything. The smoke flavor is way better too... finally try ditching the briquettes. Use only NATURAL LUMP CHARCOAL. I like your use of the propane burner, but most briquettes have lighter fluid in them. You eliminate the lighter fluid entirely by using natural lump. I never EVER use lighter fluid. With my ceramic Big Green Egg the lighter fluid is a major no no anyway.
I use both lump and briquettes. Both work great and serve different purposes.