Soak the Chuck steak for 24 hours in buttermilk. Then wash the buttermilk off before you cook the steak. The enzymes in buttermilk break down the protein and makes the steak soooo much more tender.
On balconies of apartment buildings in The Netherlands, charcoal grills are forbidden because of the smoke they produce, but usually gas grills are allowed (check the rules on that in your situation,) but this gas grill seems a nice compact alternative.
I wouldn't pass on tenderloin, but flavour wise compared to other cuts of beef it is pretty much taste like chicken. That said, chuck steak in The Netherlands? I'm absolutely clueless where one would find anything like it. I wouldn't really classify a tougher ribeye steak as the most flavourful steak either. For me that would be hanger steak (FR: onglet; NL: longhaas), takes a bit of effort to clean up but you won't find anything beefier than that and it only costs around €12/kg and that's angus. Another favourite of mine is the chuck tender (NL: sukade), buy it wholesale ~3kg and cut along the center membrane to create flat iron steaks. FYI sukade goes for €14/kg and flat iron is €36/kg, investing in a good knife pays back in no time.
Stop !!! We all know that Chuck is better than tender loin...but if you tell EVERYONE, the prices will go up! Look what happened to BRISKET AND PORK BELLY!!!
🙋🏻♂️ Hey Pitmasterx‼️ 🤟🏻🤤🇮🇹 Well, to answer your question, I'll give you an example of what happened last night, at my birthday party: #1 - Toast to Roel Pitmasterx who couldn't participate (pity 🤪🍻); #2 - 30% of those present rated the tender beef brisket as excellent; #3 - 30% of those present said the very tasty pork necks was excellent; #4 - 40% of those present declared both exceptional, admitting that they were not able to choose between the two types. #5 - Moral: if you don't have Pitmasterx as your supreme judge, it doesn't matter how tender or how tasty the meat is, the important thing is that you choose it well and cook it better (27 h😅), satisfying all the dear friends at your party‼️ Cheers 🥳🍻🥳
Since when has being an infomercial outweighed the content of grilling with the best method for producing outstanding flavor. Tons of butter helps but is no replacement for the flavor you get that cooking with charcoal or wood gives you.
Soak the Chuck steak for 24 hours in buttermilk. Then wash the buttermilk off before you cook the steak. The enzymes in buttermilk break down the protein and makes the steak soooo much more tender.
On balconies of apartment buildings in The Netherlands, charcoal grills are forbidden because of the smoke they produce, but usually gas grills are allowed (check the rules on that in your situation,) but this gas grill seems a nice compact alternative.
Guess what happens when I season the cast iron grates on my gas grill 😏
Sous vide the chuck for 12-18hrs, chill it in the fridge then grill it. Tastier and just as tender as a ribeye
One ingredient you should try in your butter is Thyme. Thyme adds awesome flavor to your butter topping for steaks.
Black garlic is a great butter addition as well. The extra Mallard makes up for the lack of smoke or charcoal crusting.
Loved this video! my favourite is the potterhouse im in oz, elsewhere sirlion or new york strip,
Welke kruiden gebruikte je? Ging snel en was niet echt terug te vinden!
How do you call the cuts in dutch. Can you get them at the hanos?
So good:)
Chuck all day long over loin!!!! Ribeye #1... Just my opinion
For me... Chuck or rib-eye all the way. - My wife likes the tenderloin - that's "a ladies" steak - lol - Cheers!
That’s exactly what I did with my tenderloin trimmings-kebabs. Best kebab ever!
I love both but tenderloin must be from a good cow breed like the angus breeds which have good flavor too
Chuck all the way every day.
I wouldn't pass on tenderloin, but flavour wise compared to other cuts of beef it is pretty much taste like chicken. That said, chuck steak in The Netherlands? I'm absolutely clueless where one would find anything like it. I wouldn't really classify a tougher ribeye steak as the most flavourful steak either. For me that would be hanger steak (FR: onglet; NL: longhaas), takes a bit of effort to clean up but you won't find anything beefier than that and it only costs around €12/kg and that's angus. Another favourite of mine is the chuck tender (NL: sukade), buy it wholesale ~3kg and cut along the center membrane to create flat iron steaks. FYI sukade goes for €14/kg and flat iron is €36/kg, investing in a good knife pays back in no time.
Chuck is just the neck of the cow, ask your butcher 👍
Stop !!! We all know that Chuck is better than tender loin...but if you tell EVERYONE, the prices will go up! Look what happened to BRISKET AND PORK BELLY!!!
Where's Morrison ?!?!?
🙋🏻♂️ Hey Pitmasterx‼️ 🤟🏻🤤🇮🇹
Well, to answer your question, I'll give you an example of what happened last night, at my birthday party:
#1 - Toast to Roel Pitmasterx who couldn't participate (pity 🤪🍻);
#2 - 30% of those present rated the tender beef brisket as excellent;
#3 - 30% of those present said the very tasty pork necks was excellent;
#4 - 40% of those present declared both exceptional, admitting that they were not able to choose between the two types.
#5 - Moral: if you don't have Pitmasterx as your supreme judge, it doesn't matter how tender or how tasty the meat is, the important thing is that you choose it well and cook it better (27 h😅), satisfying all the dear friends at your party‼️
Cheers 🥳🍻🥳
Hanging Tender, thats it..
I pick the Charles
Love the added flavor of a gas grill! What flavor gas did you use?
It's the fuck jackrodosta7971 flavor I've heard. It's pretty gay!
Mmmmm steak
Pichana!
*Pitmaster X ----> The Steak Slayer*
100% flavour is better! Filet mignon is kinda...mushy its so tender 🤷♀️
That tenderloin is the most expensive cut of meat. More than rib roast. It's not cheap at all.
Fun fact.... Chicken #5 steak #4 pulled pork #3 Ribs #2 Brisket #1 ...…... Still argumenting about #4 ? Lost the point about classic BBQ.....
Since when has being an infomercial outweighed the content of grilling with the best method for producing outstanding flavor. Tons of butter helps but is no replacement for the flavor you get that cooking with charcoal or wood gives you.
na you guys sold out for this one. that grill is a piece of shit. Definitely one of the more mediocre cooks you have had in a long while
' In some parts of Holland you're not allowed to use charcoal '.
Only where there's a left city council.
Not good. You have gone corporate. . Grill after grill .
This is basically just like Linus Tech Tips. Only making a video because of a sponsored product. Boo. Skip.
You still watched it