Man o man! That is a thing of beauty! I like mine that exact doneness. I've used a mayo slather on fish, just never considered it for beef. Until now. Another winner, John!
This looks really good, but it looks medium to me in the video (lighting issue, maybe?). I'm gonna try it but take the meat off at 100 instead of 110 to see if I can get a true medium rare.
Atlanta Grill Company - Question: With the 1050 put together and if you wanted to take it somewhere would you be able to lay it on its back on a blanket in the bed of the Truck to haul or would you have to stand it up and strap it down > Didn't know if it would hurt anything laying on its back along with taking the grates out... ? Your thoughts would help - I am going to be buying one soon...
You could lay it flat if you remove the grease pan and make sure there is no grease pooled in the inside of the unit anywhere. I'm not sure that i'd recommend it, but it could be done with the right amount of care. It need sot be a two-person (or even three) to lay it flat and stand it back up. The metal construction of the body and framing is not designed to handle those stresses so be very careful with it. If you could keep it upright you would be in a better position.
@@AtlantaGrillCompany - It would be a new unit that is put together at a store a couple hours away. I was going to pick it up and bring it home. But still haven't seen one.
Great video, as usual, John, and a great looking steak. I'm more of a fan of searing first. Can that be done easily on the Masterbuilt Gravity series units?
Yes. It behaves about like a typical gas grill in terms of how it provides heat to the grilling surface. It might even be a little hotter than a typical gas grill. I'd have to compare it with my Napoleon and see which one puts more heat at the grate level.. I bet it would be close...
@@maddawgnoll But smoke doesn't penetrate meat. A popular grilling and smoking web site has carefully studied how smoke flavors meat. I believe it when the author writes that smoke doesn’t penetrate meat, but, rather, sits on the surface. The writer goes on to explain what makes up smoke-“Smoke includes as many as 100 compounds in the form of microscopic solids including char, creosote, ash, and phenols, as well as combustion gases that include carbon monoxide, carbon dioxide, nitric oxide, syringol, and liquids such as water vapor and syringol, an oil.” What happens to them when they’re exposed to searing over a flame or glowing coals? One at a time- Char . . . . . . . . . . . . . . It’s what’s left behind if wood is burned without adequate oxygen. Wood char is charcoal. Searing the meat will burn off the char. Creosote. . . . . . . . . . . It burns as anyone who’s had a chimney fire will tell you. So, it burns off during searing. Ash. . . . . . . . . . . . . . . It’s not combustible. It stays behind after searing. Phenols . . . . . . . . . . . Phenols will sublimate and boil off at searing temperatures. Carbon monoxide. . . . It’s a gas. If it hangs around the meat, it’ll burn and become carbon dioxide. Carbon dioxide. . . . . . It’s a gas. I doubt that it stays with the meat but if it does, it’s without odor or taste. Nitric oxide . . . . . . . . It’s a gas. It’ll burn and become nitrogen dioxide. Syringol. . . . . . . . . . . It ignites at about 285°. Searing flames will burn it. Syringol oil . . . . . . . . It's a mix of syringol and water. The water evaporates and the syringol burns. So, smoke flavor sitting on the meat’s surface is hit with the searing flame and all but ash boils or burns off. You can brown meat in a frying pan at lower temperatures after smoking and perhaps save some of the above, but it seems to me that searing first and then applying the smoke flavor to the seared surface preserves everything.
@@corylee2261 Searing first is better, hands down. (That didn't accomplish anything, did it?) Tell me why you think reverse sear is "Hands down" better.
Hey John, this is the first video of yours I've watched. That Masterbuilt 560 sure did a nice job. I'm definitely gonna have to try that mayonnaise method. I've gotta ask though. What's the music track you've got playing on this video. It's awesome! Cheers
No reason why you need Mayo on the outside of the steak. Swerve the aioli on the side if you like but salt and pepper is all you need on the steak when cooking.
@@AtlantaGrillCompany Yes actually I have tried it, which is why I know the use of it in this instance doesn't make sense. When grilling mayo has several useful properties. First it works as a release agent, second it helps hold moisture in foods, third it can help foods brown and lastly it can be useful to hold other seasonings.. None of these is needed on a beautiful tomahawk streak. When reverse searing steaks don't having an issue sticking over high heat. Loss of moisture isn't an issue for the short time the steaks are over high heat. There is definitely no need for browning when doing a reverse sear. Lastly the mayo isn't really needed to hold the seasoning on a steak. I season my stslatheringapplaud. If you're doing a thin steak just over high heat it would work great but it is completely unnecessary in this instance.
@@scotchchef "third it can help foods brown and lastly it can be useful to hold other seasonings" These are the reasons I do this occasionally. I absolutely LOVE the crust you get on the outside of the steak from the mayo. It's just a preference. It's just another possibility. I understand that you don't like it though... no worries there :) Feel free to cook your steak however you like. In this video I was just showing one of the many ways I enjoy doing mine. I am not claiming that this is a right way, wrong way, best way, or any of that. I also understand that some folks don't think there is more than one acceptable way to do much of anything.
@@AtlantaGrillCompany now don't go putting words in my mouth lol. I never said there is only one acceptable way to cook a steak. My argument is the benefits of mayo, when it comes to grilling, are lost on the reverse sear method. It's not needed for browning nor is it need to hold the seasoning when grilling steak. Mayo doesn't add much flavour to grilling (which is why it is good for some grilling s I just don't see the point for this method.
Looks medium at lowest, maybe medium well. I think that is slightly overcooked sorry. Also Japanese knife, I just can’t. Gotta be made in Solingen or I don’t wanna know
Covering it in mayo before you sear it has to be the worst technique I've ever seen people use. You have no crosshatch marks on your steak, and completely negated the reason to even sear a steak in the first place. I'm sure the steak was just ok, but I know it was not exceptional. The mayo protected it from getting the sear it needed, and it wasted that mayo. Next time, put the mayo on it after cooking it, when it's resting.
Years after it was posted I keep coming back to this video.
That was an interesting technique. My wife would have called that perfect. It was over for me though, I pull at 110 doing a reverse sear.
Excellent idea for a search sauce. Can't wait to try it!!!
Thank you for sharing!
Man o man! That is a thing of beauty! I like mine that exact doneness. I've used a mayo slather on fish, just never considered it for beef. Until now. Another winner, John!
I want to give that aioli a try. thanks for sharing!
This looks really good, but it looks medium to me in the video (lighting issue, maybe?). I'm gonna try it but take the meat off at 100 instead of 110 to see if I can get a true medium rare.
Beautiful Tomahawk, was expecting it to be a bit more bloody with the temp but it came out perfect!
Looks medium at best, overcooked In my opinion
Anybody else feel on edge when he leaves the lid open more than a brief second or two? THE HEAT! SAVE THE HEAT! Lol. I should learn to calm down.
That was a great cook and I will be using that technique on my next tomahawk!!! Thank You!
Atlanta Grill Company - Question: With the 1050 put together and if you wanted to take it somewhere would you be able to lay it on its back on a blanket in the bed of the Truck to haul or would you have to stand it up and strap it down > Didn't know if it would hurt anything laying on its back along with taking the grates out... ? Your thoughts would help - I am going to be buying one soon...
You could lay it flat if you remove the grease pan and make sure there is no grease pooled in the inside of the unit anywhere. I'm not sure that i'd recommend it, but it could be done with the right amount of care. It need sot be a two-person (or even three) to lay it flat and stand it back up. The metal construction of the body and framing is not designed to handle those stresses so be very careful with it. If you could keep it upright you would be in a better position.
@@AtlantaGrillCompany - It would be a new unit that is put together at a store a couple hours away. I was going to pick it up and bring it home. But still haven't seen one.
@@stenny1970 My friend and I picked his up, pre-assembled, and drove about 60 miles with it strapped upright in a Honda Ridgeline.
That's a best looking steak I've seen in a while.
I was a Weber Kettle man for 36 years, I bought the Masterbuilt 560 and it's awesome.
What’s kind of gloves you used in the video
I saw the mayo method and was interesting. That ribeye needed to be a little more rare imo. Still looks good
Maldon is a finishing salt. You could just use Morton kosher salt at the beginning. Then use Maldon when your done and sliced.
Yea.. sometimes I am guilty of using what is convenient rather than what I would recommend :)
I can’t get behind adding so much flavor to a great steak. The meat flavor should be the star.
What you said
How long was that first cook?
Awesome video. You should flip the grill to the other side to sear. One side is for bbq the other is flat and better suited to sear.
The grates was in sear mode. Look again 👍
Nice my man, will have to try the mayo thing, looks good!!!
I went to your store site and didn't see either this or the smaller one for sale
A little over cooked but still looks good
Great video just wondering does it have that very strong charcoal flavour like grilling over charcoal ?
It does taste like it has been cooked over charcoal.
Wow, I guess I will be trying this 😁
im gonna have to try that mayonnaise thing out!
Man, looks amazing Thanks for sharing
That was an interesting choice of music. My wife would have called it "maniac". It was jarring for me though, I pull an 180 listening to Vivaldi.
She looks amazing
Thanks for the videos. Your grill grates look super clean how often are you cleaning the grill and what are you using?
I clean mine after every cook and I use a standard wire-bristle cleaning brush.
I bet some fresh pressed garlic in that aioli would add some good flavor.
Scorpion steak rub? I need it.
Didn't know the still made shuns. I still have mine from 2005.
Why did you start on the middle tray and not on the grill plates?
Because the first part of the cook is a low and slow operation.
@@AtlantaGrillCompany Thanks - is that because the temp is a bit cooler on the middle tray as opposed to the grill plate?
@@ramahsakul6850 It's not quite as warm up there because it's further from the heat manifold underneath the main grate.
A little over for me but nonetheless looks amazing will definitely try next time.
awesome man
Great job ! It’s technically not Aioli unless you have garlic in the mayo
Aioli has citrus juice...
Great video, as usual, John, and a great looking steak. I'm more of a fan of searing first. Can that be done easily on the Masterbuilt Gravity series units?
Yes. It behaves about like a typical gas grill in terms of how it provides heat to the grilling surface. It might even be a little hotter than a typical gas grill. I'd have to compare it with my Napoleon and see which one puts more heat at the grate level.. I bet it would be close...
@@maddawgnoll But smoke doesn't penetrate meat. A popular grilling and smoking web site has carefully studied how smoke flavors meat. I believe it when the author writes that smoke doesn’t penetrate meat, but, rather, sits on the surface. The writer goes on to explain what makes up smoke-“Smoke includes as many as 100 compounds in the form of microscopic solids including char, creosote, ash, and phenols, as well as combustion gases that include carbon monoxide, carbon dioxide, nitric oxide, syringol, and liquids such as water vapor and syringol, an oil.”
What happens to them when they’re exposed to searing over a flame or glowing coals? One at a time-
Char . . . . . . . . . . . . . . It’s what’s left behind if wood is burned without adequate oxygen. Wood char is charcoal. Searing the meat will burn off the char.
Creosote. . . . . . . . . . . It burns as anyone who’s had a chimney fire will tell you. So, it burns off during searing.
Ash. . . . . . . . . . . . . . . It’s not combustible. It stays behind after searing.
Phenols . . . . . . . . . . . Phenols will sublimate and boil off at searing temperatures.
Carbon monoxide. . . . It’s a gas. If it hangs around the meat, it’ll burn and become carbon dioxide.
Carbon dioxide. . . . . . It’s a gas. I doubt that it stays with the meat but if it does, it’s without odor or taste.
Nitric oxide . . . . . . . . It’s a gas. It’ll burn and become nitrogen dioxide.
Syringol. . . . . . . . . . . It ignites at about 285°. Searing flames will burn it.
Syringol oil . . . . . . . . It's a mix of syringol and water. The water evaporates and the syringol burns.
So, smoke flavor sitting on the meat’s surface is hit with the searing flame and all but ash boils or burns off.
You can brown meat in a frying pan at lower temperatures after smoking and perhaps save some of the above, but it seems to me that searing first and then applying the smoke flavor to the seared surface preserves everything.
Reverse sear is better hands down
@@corylee2261 Searing first is better, hands down. (That didn't accomplish anything, did it?) Tell me why you think reverse sear is "Hands down" better.
@@paulmillen2101 people, do NOT seat first. No smoke penetration. Reverse sear all day if you know what you’re doing.
OK where did you get that apron?
That is a Xapron leather apron from Atlanta Grill Company... - John Setzler
Hey John, this is the first video of yours I've watched. That Masterbuilt 560 sure did a nice job. I'm definitely gonna have to try that mayonnaise method. I've gotta ask though. What's the music track you've got playing on this video. It's awesome! Cheers
It's some of the royalty free music that is available from UA-cam's creator studio...
It’s a 1050. 😉
@@pitbosskev Whoops! My bad! Lol!
What knife are you using?
That is one of the Shun knives from the 4 piece bbq set that Atlants Grill Company has on sale at the moment...
Looks great. Only criticism looks like the edge fat could have been rendered a little more. Good job new subscriber here.
The best is the Valentina Sauce
Wish the 1050 was available NOW!!!!
it is
@@plankhill Not around here it isn't.
No reason why you need Mayo on the outside of the steak. Swerve the aioli on the side if you like but salt and pepper is all you need on the steak when cooking.
Have you tried this before?
@@AtlantaGrillCompany Yes actually I have tried it, which is why I know the use of it in this instance doesn't make sense. When grilling mayo has several useful properties. First it works as a release agent, second it helps hold moisture in foods, third it can help foods brown and lastly it can be useful to hold other seasonings.. None of these is needed on a beautiful tomahawk streak. When reverse searing steaks don't having an issue sticking over high heat. Loss of moisture isn't an issue for the short time the steaks are over high heat. There is definitely no need for browning when doing a reverse sear. Lastly the mayo isn't really needed to hold the seasoning on a steak. I season my stslatheringapplaud. If you're doing a thin steak just over high heat it would work great but it is completely unnecessary in this instance.
@@scotchchef "third it can help foods brown and lastly it can be useful to hold other seasonings" These are the reasons I do this occasionally. I absolutely LOVE the crust you get on the outside of the steak from the mayo. It's just a preference. It's just another possibility. I understand that you don't like it though... no worries there :) Feel free to cook your steak however you like. In this video I was just showing one of the many ways I enjoy doing mine. I am not claiming that this is a right way, wrong way, best way, or any of that. I also understand that some folks don't think there is more than one acceptable way to do much of anything.
@@AtlantaGrillCompany now don't go putting words in my mouth lol. I never said there is only one acceptable way to cook a steak. My argument is the benefits of mayo, when it comes to grilling, are lost on the reverse sear method. It's not needed for browning nor is it need to hold the seasoning when grilling steak. Mayo doesn't add much flavour to grilling (which is why it is good for some grilling s I just don't see the point for this method.
@@scotchchef That's OK that you don't see it. I do and I choose to use it occasionally. Thanks for watching!
Crank it up and get a little sear on that bad boy
1050 not 1060 😮
Looks medium at lowest, maybe medium well. I think that is slightly overcooked sorry. Also Japanese knife, I just can’t. Gotta be made in Solingen or I don’t wanna know
I want the bone!
Salt and pepper is all a ribeye needs
Pretty Impressive the Charcoal pellet option. Nice 👍 Job with the Tomahawk.
Is not pellet, it's actually charcoal.
@@davidbueso3840 I was teasing him. He has a Pitts & Spitts he uses sometimes
@@johnknapp6328 oh lol
🙊🙊🙈🙈
There are way too many crutches, bro. It's a steak salt and pepper, that's it.
Covering it in mayo before you sear it has to be the worst technique I've ever seen people use. You have no crosshatch marks on your steak, and completely negated the reason to even sear a steak in the first place. I'm sure the steak was just ok, but I know it was not exceptional. The mayo protected it from getting the sear it needed, and it wasted that mayo. Next time, put the mayo on it after cooking it, when it's resting.
That steak is overdone.
Awesome! Thanks for watching :)
Mayo if disgusting