Weber Q vs Weber Kettle: Steak
Вставка
- Опубліковано 25 сер 2024
- Today I'm grilling New York strip steaks on the Weber Q and Weber Kettle. When it comes to steak, does charcoal make a huge difference in flavor after only a few minutes? Find out.
______________________________________________
Gear:
Weber Q1200: amzn.to/2ouOCCt
Weber Q Portable Cart: amzn.to/35kbQvD
Weber Kettle Master Touch: amzn.to/2p4uI1i
Royal Oak Fire Starters: amzn.to/2Vt7uxL
Cast Iron Sear Grate for Kettle: amzn.to/35BlUAR
Camera A: amzn.to/2L4Cdxy
Primary lens: amzn.to/2zur82l
Camera B: amzn.to/2wNrShq
Secondary lens: amzn.to/2M8PEd8
35mm lens: amzn.to/2MWRd3a
50mm lens: amzn.to/2MWRLWM
Zoom lens: amzn.to/2oOjz1e
External Mic: amzn.to/2NUqPDx
Lapel Mic: amzn.to/2oO4NYh
LED Light: amzn.to/2EO8ztj
Softbox: amzn.to/2EyPABF
Tripod: amzn.to/2C4arfM
Tabletop Tripod: amzn.to/2XAYkjw
_________________________________
***Note: Some of the links in my video descriptions are affiliate links, which means at no extra cost to you, I will make a small commission if you click them and make a qualifying purchase.
Just watched a video of a guy looking for an excuse to eat 2 steaks at once. I have nothing but respect for this.
Ha! Thank you. They were both delicious. Cheers!
😂👍
I could tell by the look on your face you liked the Q better. Lol.
I'm not a great poker player. Cheers River City!
Okay, this is how much I love the city escape griller. I just spent 9 minutes watching him eat steak. Keep grillin' dude
Lol! Thanks so much Amy. Really appreciate the kind words.
Next time cook both steaks for the same amount of time for the same amount of done-ness. Great video, looks good!
I think I might use hardwood lump as well. Thanks for watching, Darcy
I've been watching and enjoying your videos for a while now, and this one is no exception. I actually got a Q200 a couple of months ago, and just got a 22"kettle this week, so I'm finding the comparison especially poignant. If allowed to preheat for 20 min the Q will deliver a surprising sear-ability, those cast iron grates are pretty cool design. Thanks for the great videos.
The Q makes a great steak for sure. I've been firing up both grills all weekend. Cheers Martalrigger!
Both steaks have the same wood chips added to the grill, possibly the smoke penetrated equally so therfore would taste similar. It looks to me that the GBS cast iron insert makes really wide grill marks, so limit the caramelised taste of the meat. I love that the Q grill marks are second to none!
I had no doubt that besides a griller you are a lover of wisdom. Cheers from Greece 🤗
And you sir are a gentleman and a scholar. Cheers!
Cook 2 perfect steaks and taste test. If you have trouble determining which is better keep eating until all the steaks gone and repeat process. Easy.
Hmmmmm? I think from your reaction to the taste says the Q was better but your mind was having a hard time believing it. Chuckle chuckle. Thanks for the vid and the comparison.
Thanks for watching! You may be onto me. Cheers Sheila.
Just great! Now I have to make a 30 mile round trip to Food Lion to pick up some steak for my Q grill. I like your knotty pine in the room with the LAKE sign. I am 61 and have a nostalgia thing for lake cabins like the ones I went to at Lake George in NYS as a kid. Keep the recipes rolling on the Q grill as well, I'm watching my weight, but I love to grill and eat.
You'd definitely love our little cottage then. Big hairy spiders and all. Cheers Ernest!
Just ordered the Q2200 after finding your channel. Very excited for its arrival. Thanks for the videos and hello from the south coast of the U.K. 🙂
That's great Alli. You'll love it. More vids on the way... Cheers!
Great vid! Hoping you don’t forget about the Weber Q grillers and post some more recipe videos! Keep up the good work!
Thanks Dan. I won't forget my fan base. I promise.
@@GallaghersGrub Really, please keep them coming. Just look at what happen to NASCAR when they cast aside those of us that built the sport in the South.
Just bought a Weber Q - never had better steaks in my life! That's the last time I go to a restaurant and order steak, I'd rather cook it at home.
And save a lot of money in the process. Cheers!
The suspense was killin me! Now I gotta go out and grill me 2 steaks! Thx.
It's the lengths I go to in the name of science. Cheers Kua Lua!
Hi mate , nice video! Next time try using and positioning your Weber Charcoal Baskets directly under the GBS Sear grate and pour your chimney full of charcoal into them. You will get a hotter and more even sear. Also worth probing with a Thermapen to ensure that both steaks are cooked to the same internal temp so a fair comparison can be made. I have both the Kettle and the Q and IMO the kettle wins every time.
Me personally I lean towards my Kettle though the Weber Q 1200 does a great job too. I use my Weber Q when I am trying to beat night fall and my Kettle when I am hanging out in the yard with the music going or my Smokey/Jumbo Joe's when I am at the beach or park.
I agree completely. I think it's more fun and relaxing to cook with charcoal. Cheers man.
You need to used hardwood lump charcoal, burns hotter, second when you took the steak off the kettle I could tell it was too rear, when the meat is to rear in the center, it doesn't absorb the smoke or the flavors of the seasoning. I'm not an expert but in my country, Argentina, we never used briquettes. I do like the weber q, specially when camping.
Like your approach to grilling. Videos move long. Thanks MelB
Thanks Mel B. Appreciate you watching. More vids on the way.
Great video! You need a great glass of red wine to pair with either gas, or charcoal, grilled steaks! I have both, Weber gas and charcoal, but on a nice, sunny day I enjoy playing with live fire using lump charcoal to grill my meats! You did a great job on both steaks. Cheers for another great grilling adventure! 🍷🥩😎
My choice would be a big Napa Cab or a Bordeaux. Thank you sir for watching!
City Escape Griller Nice choices of wines! Cheers to you and the loved ones! “Keep on Grilling,” and looking forward to your next delicious cookout!🥩🌅🍷
Great video! The kettle is great for steak, especially thicker ones. You might want to think about trying a reverse sear sometime, that makes a really awesome steak. That way you might get a little more smoke flavor too, as a bonus. Also, as a suggestion for the overhead shots, consider focusing your camera on the prep or cooking surface & then turning autofocus off, so it's not going in & out of focus when your hands move in & out of the frame. Just a thought, but no big deal, you're making great videos, keep it up!
My thoughts: reverse sear I feel is for big steaks, like 2-inches thick or more. I've actually made a video of a reverse sear steak a while back. As far as manual focus, I'm actually paranoid I'll accidentally focus incorrectly and be out of focus the whole time, so I prefer to use auto focus so that at most I'm only out of focus only sometimes. It's a trade off, but yeah, I should grow some, open up the aperture and just use manual focus. Cheers Ryan!
Right on, reverse sear is definitely for thicker steaks, these didn't need it. I'd totally forgotten you already did a reverse sear video, my bad! And definitely think about experimenting with manual focus. Zoom in on something if you have to & get a tack sharp focus & then zoom back out. Some cameras even have a focus assist where it'll actually digitally zoom in for you so you can get a clear look, and some cameras also have focus peaking, which can be a huge help in confirming focus. You can do it!
Cheers, bud!
I have the Weber original. Looking into getting the Weber Q. Cheers from BRANTFORD Ontario
The kettle steak looks like the temperature was higher. Because it was basically medium well in the outside and rare on the inside. Flavor alone, nothing beats a kettle. To versatile with wood and awesome charcoal brands.
I think I will remake this video with hardwood lump instead of briquettes. Maybe with some mesquite chunks too.
@@GallaghersGrub one griller on here with a channel swears that Mesquite, hickory and a few others are trash. Pecan, Apple he says are the best, however I think depending on how long you smoke would differ. But I don't know, I'm a rookie. I just know I don't like to feel like I'm eating an ashtray
@@rich8381 For pork I think hickory is best. Gives a nice bacon-like flavor. For beef, I'm loving mesquite these days. I also use pecan, apple and cherry. Usually I use the fruit woods for chicken and fish when a more subtle smoke flavor is required. Mesquite and hickory are quite strong and can overpower delicate meats/fish.
Most folks would’ve preferred the one with more surface area of searing, and from here it looked like the WeberQ steak got the most in stripes. As someone else probably already commented, where the Weber charcoal grill really shines is when you forget about grill marks and try to sear as much of the whole surface of the steak from the radiant heat rising above very hot coals. My steaks won’t win many steak contests but then again, neither would the steaks (sans grill marks) served up in some of the finest restaurants. More searing equals more flavor. That’s one of the reasons why a cast iron skillet works so well. All that pale color between those wide-spaced grill lines spells wasted bites of meat, and all it takes to do it right on a Weber kettle is very hot coals and a regular old grill grate. And as far as the smoke flavor goes, it’s not worth the trouble unless maybe grilling a very thick steak with a reverse sear. Personally, I usually save the wood smoke for my bbq cuts.
All valid points. Thanks David. Cheers!
I think medium rare has more flavor than rare, which in my opinion might have put the kettle steak at a disadvantage. That said, I grill with propane and have never understood the love affair with charcoal. I have friends that insist charcoal imparts a flavor. If so, it’s subtle and not worth the hassle. Thanks for the idea and entertaining video.
My theory was that dense foods like steak grilled under 10 minutes don't really benefit from charcoal or wood. Lately though, I've been using hardwood lump at super high heat with a little mesquite wood thrown in and I'm rethinking that theory. The Q still makes an excellent steak though.
Great video! Both steaks looked awesome!
I like the WeberQ steak for simplicity, taste and easy cleanups. Like the WeberGrill for slow cooking. Nice video,
Well said. Cheers Terry!
I've literally cooked NY Strip STEAK every possible way in my LIFE.
But up until recently I got a little portable Nexgrill 1 burner very similar to your weber give or take and added cast iron grates.
To my SUPRISE it makes the best STEAK I'VE EVER HAD!
My theory is that the cooking time is so short, that charcoal doesn't have enough time to penetrate the meat. Unlike a burger, a steak doesn't have a porous surface area. So yeah, these little gas grills can do an excellent job for sure. Just start with good steaks.
You have just confirmed what all of us Weber Q lovers thought anyway! I have noticed that meat cooked on my Q is always more moist than on my One Touch kettle. It never dries out meat in the way charcoal can. I assume this is because the action of burning gas actually releases moisture, like in a gas oven versus an electric one. Great video once again.
After buying a Q I started doing the foil packs in the unit for years, makes it a way better grill and hard to beat it for a quick cook on week-nights after work. Meal on and off in 30 min verses 1 hour if I use charcoal
I agree. I think gas is great for the weekdays and charcoal is best for the weekends. Cheers Toby!
My take on this - you got the steak on the Q done just how you like it. You could tell by your expression that the kettle steak didn't impress you so much, but deep down I think you know that's not the fault of the kettle! Looking at them I would have preferred the Q steak, you nailed it.
That was my first time using the new grill grates on the Weber Kettle. I'll probably redo this test, skip the grill grate insert and use hardwood lump. See what happens. Thanks for watching Neil and enjoy your weekend.
I agree with a former post that the steaks really need to be as much as possible, cooked to equal doneness. Using gas inherently adds moisture (like cooking a turkey in a gas oven). I have a larger natural gas grill and the same kettle.
I do enjoy the charcoal and wooden flavours cooked into the meat in which the kettle excels. I think I'll try this challenge except I'll place a cast pan of water on the kettle - just a fun and tasty experiment.
Great video btw!!!
Nice videos but next time to improve smoke flavor, use the reverse sear technique. By cooking the steak first indirectly until you reach internal temp of 115, then searing at the end you’ll get a better crust and more pronounced smoke/wood flavor.
My tips would be to only use half chimney on one side of the kettle with a big wood chunk and steak on the other. Put your vents over the steak so that the smoke is forced over the steak. Once the internal is about 115-120, take the steak off and dump in some more lit coals and sear the steak about 30sec a side flip once or twice and do not cover with the lid to allow those coals to burn super hot. You’ll get a much darker, overall crust and great mid rare inside.
Welcome to the world of the kettle! Keep up the vids!
Right on man. Btw: I've been cooking on a kettle for over 20 years. I've only been making Q videos because I lived in Brooklyn and had no other means to grill. I love grilling so much I had to throw one on my fire escape. Cheers!
Are we just going to ignore the Seiko SKX009?
Ha! The SKX is my workhorse. I also have a Seiko Shippo dress watch and just picked up a Sarb033.
Great video. One thing that I can't do on my ancient Weber Baby Q is the cold grate technique. If you are not familar with this for kettle, check out the Slow and Sear web site for their video. I love the even sear across the entire steak instead of the 'burnt' grill marks.
Excellent review and very informative
Thanks Alman. Appreciate you watching.
So, 6 mins on Q was slightly more “done” vs 5 mins on kettle....
Was the kettle actually any hotter in this video?
A shot of the thermometers would have been interesting.
Love your channel.
Rory
South Africa
you should try Hardwood charcoal! lights fast and burns hot; best for grilling steaks. I use it for everything, love the taste and the ability to relight leftover charcoal
Just bought a 20-lb bag of oak hardwood lump this past weekend. Cheers Rick!
Yes hardwood is hotter, better for steaks!
To be fair, you can light leftover briquettes too.
Love watching your videos here in Scotland!! Stumbled across them while doing a bit of research for a new Gas’s BBQ and have decided on the Weber Q! Can’t wait to grill a steak myself - Aberdeen Angus of course over here 😀. Thanks.
Craig Barnstaple I have a Weber Q, it’s great!
I love my Q1000. So easy to use and make delicious food.
I’ve had the same dilemma... with a decent steak, you don’t have enough grilling time on the kettle to get the full Smokey flavor you might get from chicken or fish. For me, the convenience of the Q edges it in a steak grill-off. Pork belly, pork ribs, a whole chicken or even fish would probably take it on the kettle because of the indirect heat option. Thanks again for a great video.
I agree 100%. Cheers Andre!
Love your channel, great inspiration, have a weber q 100. I would prefer the gas grilled one, looks perfect to me.
Greetings from Germany
Prost! Thanks for watching Philip.
Gotta try this, looks like he was equally impressed.
Maybe not enough time for the pecan smoke to get in the meat? Both looked great! Since getting a flat top griddle, I’ve been wanting to try a steak on that. Pork chops were fantastic on the Camp Chef griddle.
I keep eyeing the Blackstone griddle. Seems like it's in all the stores up here. Probably only a matter of time. Cheers ScubaDude!
And cheers to you fire escape griller! The Blackstone and Camp Chef are both great!
Every time I watch you cook steak, I have to run to the store and get one🥩
I've got another steak vid in the works. Going through the footage now, but it got dark before I finished taping. We'll see if it's usable. Cheers Jim!
I hope this comment finds you well. Thank you for the videos. Having bought a Weber Q recently, I've been watching your videos a lot. I wanted to ask you what brand is that awesome, scandi-grind steak knife? Love that knife!
Thanks for watching. Actually the knife in this video is just a cheap knife we bought for our cottage. It's only sharp here because it's new. I think we picked it up at Century 21 for like $20 for the set. Lol. My main knife is a Victorinox chef knife, but is currently unavailable on Amazon.
Great video 🇬🇧
Thanks Stuart. Good to hear from you, sir!
I just got my new Q assembled and hooked up. Of course the kettle is nearby in standby mode.
🥩🥩
I cooked pork chops on the kettle tonight. Reheated pizza on the Q for lunch. Yesterday I grilled a couple of sausages in the rain on the Q. Kettle isn't hard to light but sometimes it's nice just pushing a button to light the grill. Great one-two punch if you ask me.
sorry forgot to say really enjoy your vids and all
Thank you.
Thats the worst sear I've ever seen done on a charcoal kettle.
I have both of these grills and I like them the same way. Greetings from Russia.
Thanks for watching in Russia, uyvnn. Cheers!
Well bro, there are many people out there, who dislike the gas grills.
I had that discussions on and on and on.
Grilling with gas is no grilling, so they say.
The flames have to come from an open fire based on wood, so they say.
As a matter of fact, those who tried both and gave the gas grill a chance, found out, that there is no difference in the taste and one more thing, newbies will receive a better steak coming from the gas grill!
You worked hard on it, to find it out!
Thumb up
Regards from Germany
Dietrich
The longer the cook, the more flavor you get from the charcoal and wood. But with meat that grills in under 10 minutes, the difference in flavor from the charcoal may not be worth the ease and convenience of gas. Thanks for watching in Germany!
I don’t know who “they” are, but I’ve had excellent steaks from both charcoal and gas grills. Taste is subjective.
I have two Qs and a Kettle. The Kettle is better for roasts IMO. I noticed you started the Q with the lid down. Against the rules here in Oz. It would have been interesting if you had used thermometers for both steaks and taken them off at the same internal temperature. Both would have then theoretically been at same stage of cooking, though most likely different times due to convective heat differences.
I usually turn the gas on for a few seconds and light it with the lid down so the wind doesn't blow the gas away. I don't leave the gas on with the lid down for more than a few seconds. Good way to lose your eyebrows.
Really need to use a thermometer on the steaks to make sure they are the same temperature for a fair comparison. Have you ever tried the rotisserie for the Q?
I have not tried the rotisserie. I'd probably prefer to get one for the Weber kettle though before the Q.
Great looking steaks and great video again! Thanks! Question. Where did you get your steak knife? Always looking for smooth edged knives and not serrated.
This knife is from a cheap-o set we bought for the new place. We picked the set up at Century 21. It'll probably be dull in six months. Lol!
From your reactions it sure seemed that you liked the Q better but didn’t want to admit it. Also the kettle steak looked like it was more uneven from edge to edge.
The Q makes a seriously good steak. No doubt about it. Cheers Doug!
Am I correct, if I say I noticed you placed the steak at 400 deg in the Q1200 and mainitained the 400 deg during the Grill. Would you agree that the Q1200 does great Grilling at that temp or should I make other adjustments. Thanks
WIth the Q1200, you should preheat the grill for at least 10 minutes and grill the steaks on HIGH heat approximately 3-4 minutes per side for med-rare. The little Q makes a great steak!
@@GallaghersGrub Thank you - I do that and I do get nice steaks.
i was searching your Vid for Charcoal vs Gas as I just got a new Charcoal Kamado and been really keen on using it. I also have a Weber Kettle which is sitting in the Shed from ages ago but due to all this Iso and Quarantine, I've decided to spend a little more time on the Charcoal for low and Slow.
Great vid showing that the comparison is very close (for direct searing steak), as it take at least 15min to fire up the Charcoal and on the Q 2 min. Save some time to sear up some steaks quick Jiff :).
Have you tried doing a reverse sear method on both Q and the Kettle (indirect until it's almost to temp, then get the heat very high to finish off with a direct sear)?
I made a reverse sear vid a couple years ago on the Q: ua-cam.com/video/RplCmnxVJjE/v-deo.html
But I haven't yet done a direct comparison video vs. charcoal. I will at some point because I think it's a great idea. Congrats on the new kamado. Can't go wrong there.
Grow your hair and beard and you could be the Bob Ross of grilling.
Lol! Thanks for the channel advice. Cheers Michiel.
Have you tried reverse sear for that thickness of steak as a comparison? Anything 1nch an over, reverse sear is better.
I made a reverse sear video using the weber Q a while back. These initial videos in this series are an attempt to figure out how much time is required on the grill before charcoal makes a big difference in flavor. I will gradually use longer cooks for each comparison. Cheers!
I think that a nice strip steak, cooked over fire is a win.
Kinda like beer from a cooler or a fridge...
You need both, just accept it.
Love the analogy. I'll take beer from a cooler every time. Lol!
@@GallaghersGrub The weber q is better for short cooking times the kettle is better for slow roasting
Love my Weber 👌👌👌
Me too. I currently own three.
Both devices work great. One simply needs to understand the pro and cons of both. I agree with the Kettle start out indirect with lots of smoking material on the coals or brickets. Then finish with a hot sear. But while doing the sear leave the lid up. It will give a great sear with less chance of over cooking the meat. Hmmm, yum.
Thanks Victor! Maybe I should do a reverse sear comparison vid. Cheers man!
@@GallaghersGrub I think it would only be fir to the "Q" and other cookers to remind folks "All" the advantages and disadvantages of all these cookers. After all their are some wonderful large cookers out there that cost a small fortune and take up a lot of space. Not to mention some of the equipment to move them. The "Q" is easily moved. When doing one of your comparison's, show how easily it fits in the trunk of a car vs. a kettle. That said,look at all the after Market equipment there is including a piece from cajun bandit that converts your kettle into a webber smoky mountain. Keep up the great work. 👍
Admit it ! The Q was better ! You should be doing a blind taste test between these. I have both of these BBQ 's too, as well as the Q3200. They are all good but that little Q1200 is very hard to beat !
I'm making my foil with wood chips right now.
Before I poke a few holes in the pouch, should I poke a few holes on top and bottom or just the top?
Just the top
The wood chips go under the charcoal
For me they go on top.
The chewing omg
As you didn't mention I assume the Q was preheated and kept on high?
yes
Why would you hate to say it? It's a steak off and if the QWon, it won fair n square! Certainly no shame in that
I may have to try this test again and eat two more steaks. In the name of science of course.
How would you cook a small turkey on WeberQ? Spatchcock?
Here are links to my spatchcock and roast chicken videos. These birds were about 4-lbs each and it seems unlikely the Q1200 will be big enough for your turkey. Good luck Terry.
Spatchcock chicken:
ua-cam.com/video/zVEyGjeYlxg/v-deo.html
Roast chicken:
ua-cam.com/video/WrNhXEYIV1U/v-deo.html
You sholud mention. Gas or charcoal...the most important thing about a perfect strip is starting with room temperature meat.
Keep up the great videos. I also have both grills. And for me it would be like deciding which child to save if I could only save one. I love them both equally. Lol
Lol. I'd choose charcoal in the end. But mostly because I'm a bit of a pyro.
The best steak is a Medium steak . But I still prefer a gas grilled steak
Nothing wrong with a gas grilled steak at all. Cheers Al!
You played to the limitations of the Q. Direct grilling. With a thick steak like that you could have gone indirect on the kettle and then reversed seared which would be a superior finished steak IMHO (plus more smoke flavor). I think for a true comparison that is the way you go. This is like saying I am racing a 250HP car and a 450hp car and the 450hp car will only get half throttle. Don't get me wrong I love my Q, it goes to every football tail gate part I have. Just a really cool grill. But the kettle is way more versatile. (with one exception being loaded in the back of a fully loaded for tailgate party Suburban) Thanks!!
Try some marinated Carana Asada steak, that is our go to at tailgate parties. Because it is thin and marinated the Q does as good of job as any grill charcoal or not.
I'm attempting to determine how long of a cook is required before charcoal is the obvious winner. I will make videos with longer cooks as this series goes on.
Who gets to eat the remaining steaks? Now I need to cook a steak tomorrow. Thanks
My wife. These were delicious though, so I don't remember there being that much leftover.
Hi! just curious if this is an inch steak? or 1.5” . Thanks !
I'm not really sure. This was a few months ago. They weren't particularly thick. Supermarket steaks.
Weber Q got a better crust in this video. Kettle could benefit by using coal baskets.
Cool.
Thanks Ziggy. I may run this experiment again using hardwood lump and see what happens. Cheers!
It wɑs the night wɑs perfect.
you should have cut one steak in 1/2 to get a more accurate test
Alright.
Medium Raw, Medium Rare !
Can tell you preferred the Q just didn’t want to say so lol 😂
I think I'll have to run this test again... in the name of science. Lol!
i made a killer Delmonico on Instagram, great job.
Thank you. Cheers Small Town Smoker!
Gas belongs in the house with the stove. Period! And never use crap Kingsford. Wood chips on a steak? Never!
A man with passionate beliefs. Cheers sir!
@@GallaghersGrub :D:D:D you r the man
@@fazer215 Thanks Bushlord. Cheers!
Kingsford is fine for some stuff, but I definitely prefer the all natural hardwood Weber briquets, especially for steak - not even close. They perform and make great tasting food. And, in my opinion, a small chunk of hickory goes great to add smoke flavor to steaks. I also splash on a bit of Worcestershire on the backside of the steaks after they've had a turn toward the hot coals. If that makes me wrong, I don't wanna be right! Cheers.
Weber Q looks like a little more char.
That was my first time using the Weber kettle sear grates. I may try this test again using lump charcoal.
City Escape Griller that’s cool. I’m partial to the Weber Q. I have one.
I never understand taste testing while mic'd up.. I know most do it but that's just nasty sounding
Thanks for watching JB! Appreciate the feedback.
#Weber4Life #WeberQ4Life OMG what else do you need people!! #BBQqqqqqqqq
You're a true firecracker, Rando. Cheers brotha!
Chewing by microphone is annoying sir.
Another cruel posting. Have you no mercy?? Like em rare (with some coarse salt on the fresh cut sides). Hungry!
Thanks for watching MrBPDude. I like my steak peppery. Cheers man!
extra min of cooking
that meat is not cooked properly.
Trying my best. Thanks for watching.
Yes could do without hearing the chewing, very annoying
Thanks for watching.