I am using gloveworks nitrile gloves. When I use with higher heat, I use a cotton glove under them to insulate my hands better. I use the nitrile gloves for cooking too, great gloves. Chef Jason
Hi JPaul, when I pull it at 115° F it allows for some carryover cooking and usually ends up around 120-125°. You can always cook it to a higher internal temp if you want. I love my steaks I’m the rarer side. Happy Cooking, Chef Jason
Thanks Brah, the beauty of the live fire cooking on the egg is I can use the outside of the egg for some indirect heat and the center for searing. That Egg is a steak cooking machine. Thanks for watching. Chef Jason
Very nice to the point video, steaks look great, and I bet they were, good tip on the chips and the chunks, enjoy all your videos, thanks again.
Thanks Tony. Appreciate the compliment. Happy Cooking, Chef Jason
What cooking gloves are you using? And also, which cooking gloves you would recommended for heat?
I am using gloveworks nitrile gloves. When I use with higher heat, I use a cotton glove under them to insulate my hands better. I use the nitrile gloves for cooking too, great gloves. Chef Jason
gain, youre the best mate.
115 Degrees Fahrenheit?? Isn’t that a bit under cooked?
Hi JPaul, when I pull it at 115° F it allows for some carryover cooking and usually ends up around 120-125°. You can always cook it to a higher internal temp if you want. I love my steaks I’m the rarer side. Happy Cooking, Chef Jason
Brah, going that high on temps you need a plate setter and a cast iron grill. Pfft.
Thanks Brah, the beauty of the live fire cooking on the egg is I can use the outside of the egg for some indirect heat and the center for searing. That Egg is a steak cooking machine. Thanks for watching. Chef Jason
@@ChefJasonMorse Chee! No problem braddah! Nice to watch, still look da grind brok da mout! Dat bugga look ono! Fa realz.
Does not know how to cook. Obviously
Slow down!!
Hi Michael, noted. You can always put me on pause or rewind if needed. Chef Jason