Great piece of meat brought to perfection by a truly expert craftsman. I cook on my BGE 12 months out of the year, and I live in New England. The BGE works in all kinds of weather, and is limited only by the endurance of the operator. My only issue with the reverse sear is that it’s rather hard on the gasket. Even if you’re extremely careful, the gasket will eventually harden, and then you’ve got to go through the whole new gasket routine, something I don’t enjoy doing. Here’s a workaround: while you’re cooking the steak, put a cast iron skillet in a Weber Gas Grill, ( hey-doesn’t every BGE owner keep one just a couple of feet away?) and run the temp up on it. Then plunk the steak onto the skillet, 2 min per side, and voila! There’s your reverse sear. Alternately, you can put the steak directly on the gas grill and achieve the same result. And no, you won’t lose any precious woodsmoke flavor because your meat picks it up in the first several minutes. After that, it doesn’t absorb any more smoke, so you can transfer the meat without impairing it’s taste any.
Seth, you're the only dude I can watch smoke a tomahawk and butcher an entire Deer and have my mouth just raining all over everything. Thank you for doing what you do. Long Beach CA rock's with you dude 👍👈
Great video! What type of wired probe thermometer are you using these days. I’m in the market for one and most I’ve seen are getting mixed reviews. Would love to hear what the pros use!
Handy tip: Put the seasoning in a bowl and roll the meat around in it hence collecting most if not ALL of the seasoning. That way you dont waste 3/4 of it
OHHHH Hek Yeah Seth you and that green eggs and that original blend is a great combination get me every time brother you and Scott that turned out amazing man ♥️🙏♥️🙏♥️👍🏼👍🏼👍🏼👍🏼😊
I love the way your brother turns up at your house 10 minutes before serving time lol. ps I think I may have watched every single video you have done now we can't get giant steaks like this in the UK.
Yeah you can - try Tom Hixson- they deliver Uk wide 🙌🏾 I watched bearded butcher video last week and cooked an awesome brisket (from TH) the next day 😍
Even if you could it would be a waste as the British cook the shite out of every goddam piece of meat they touch with their ghostly white fingers. "Poooof...Taadaa! __ cardboard__.
Great channel! Friendly and informational! Love watching.. especially the deer processing videos..even bought one of the Victornox Knives. Keep up the good work gents!
@The Bearded Butchers, Hi Gents, Would you please do a dedicated video on "tools", (Knives, processing equipment, Saws etc ) for use both out in the field and in the shop. both about brands and types of gear you guys use and love on a day to day basis thanks for the top quality content as always
I have to say I've never done I reverse Sear on any meat am I looking at that meat on the outside it looked a little burnt to me. But when you cut it open it's hold a whole nother story it was nice and dark red imagine it taste just as good as it look.
Creo que se quemó por fuera en el sellado. Al abrir la parrilla con el corte adentro observé que estaba la llama muy fuerte . Quedó un poco negro y por dentro faltó cocido para mi gusto. Le resta presentación al ver el resultado final. Termino medio o 3/4 y buen trabajo de sellado es lo ideal para esos cortes. Animo amigo, sigue practicando que en los asados se aprende con el tiempo. Te recomendaría usar cortes menos caros si estas aprendiendo ó ver algunos videos que te expliquen bien como se hace un corte de esos y con ese grosor. Saludos cordiales. Desde baja , Mexico.
Idk placing the steak on the grille then picking up and putting down just to run the other sides ? Just seems silly to me why not just season the entire steak and place on grille. Seems like wasted steps to seem “professional” but anyway great video I love all cooking vids! Will be looking for more my friend
Love everything you do, but please don't let your burgers or steaks to burn that heavy. It is so painful to watch for such a good piece being destroyed...the flames are too high and strong, I suggest to wait for the charcoal to get white)))
@@TheBeardedButchers👍🇺🇸 Rule 1: Never kill anything twice by overcooking it! Rule 2: Don't bother inviting Gravy 1 to your cookout! I however, would be glad to attend!
The only reason that is a big no no if you don't reverse sear is your outer layer of steak will burn and ruin before the internal temp reaches even rare level.
Great piece of meat brought to perfection by a truly expert craftsman. I cook on my BGE 12 months out of the year, and I live in New England. The BGE works in all kinds of weather, and is limited only by the endurance of the operator. My only issue with the reverse sear is that it’s rather hard on the gasket. Even if you’re extremely careful, the gasket will eventually harden, and then you’ve got to go through the whole new gasket routine, something I don’t enjoy doing. Here’s a workaround: while you’re cooking the steak, put a cast iron skillet in a Weber Gas Grill, ( hey-doesn’t every BGE owner keep one just a couple of feet away?) and run the temp up on it. Then plunk the steak onto the skillet, 2 min per side, and voila! There’s your reverse sear. Alternately, you can put the steak directly on the gas grill and achieve the same result. And no, you won’t lose any precious woodsmoke flavor because your meat picks it up in the first several minutes. After that, it doesn’t absorb any more smoke, so you can transfer the meat without impairing it’s taste any.
Just got some of your seasonings. They are really good. Some of the best Ive ever had. Ty for a quality product.
Oh, come on, this time of day, my mouth is literally watering. Great job, God Bless.
🤤👍
Seth, you're the only dude I can watch smoke a tomahawk and butcher an entire Deer and have my mouth just raining all over everything. Thank you for doing what you do. Long Beach CA rock's with you dude 👍👈
Dark Fields by Giants and Pilgrim? Beautiful. Never thought I'd hear that over a steak video.
I think you guys do an amazing job every time
This means a lot! Thanks!
I love the info from this channel!
That was cool man ... the thunder gods approved it 👊🏾
Awesome, thunder gods 🙏
Great video! What type of wired probe thermometer are you using these days. I’m in the market for one and most I’ve seen are getting mixed reviews. Would love to hear what the pros use!
They use meater wireless probe.
The chop really looked delicious, my mouth was dripping water, oh it really looked great. 😋
Handy tip: Put the seasoning in a bowl and roll the meat around in it hence collecting most if not ALL of the seasoning. That way you dont waste 3/4 of it
then what do you do with the excess? have to throw it away now, so no this is not a "handy tip"
YUM LOOKING REAL GOOD GUYS!!! LIKED YOUR ENDING TOO..FUNNY.
Love your guys videos keep em coming guys Good Job
Will make sure to do so, Terrance!
Great video and perfectly executed cooking! Thank you for sharing Bearded Butchers.
You’re welcome and thanks for watching!
THE HONEST BISON where are you located?
Absolutely fantastic !!!
Nice video. Some of the fat isn't totally rendered and could have used more time...I think (visually). How did it taste?
Looks super good man I feel like I cold eat this for 80 years each day and be glad.
OHHHH Hek Yeah Seth you and that green eggs and that original blend is a great combination get me every time brother you and Scott that turned out amazing man ♥️🙏♥️🙏♥️👍🏼👍🏼👍🏼👍🏼😊
Hi, which of your videos was it where you seared the meat directly on the hot coals with no grill?
I feel sorry for the herbivores of our planet who will never enjoy such a piece of meat. That steak looks perfect!
yeah, they are called Democrats
I love the way your brother turns up at your house 10 minutes before serving time lol. ps I think I may have watched every single video you have done now we can't get giant steaks like this in the UK.
Right, perfectly-timed arrival or coincidence -- we'll never know. 👀 Anyway, thank you so much for the support!
Yeah you can - try Tom Hixson- they deliver Uk wide 🙌🏾 I watched bearded butcher video last week and cooked an awesome brisket (from TH) the next day 😍
Even if you could it would be a waste as the British cook the shite out of every goddam piece of meat they touch with their ghostly white fingers. "Poooof...Taadaa! __ cardboard__.
Quote John Torode, what a way to cook, what a way to eat, what a way to live,.
Now that’s what I’m talking about !!! Dam, that bad boy looks good. As always, Great Job.
Thank-you!
What a fabulous house and gardens
You guys are doing such good work. Thank you.
That looks amazing. So good.
Looks RAW to me buddy.
Medium rare steak is delicious, Jesse! 😋
Thanks meant for furnishing this type of fantastic subject matter.
Great channel! Friendly and informational! Love watching.. especially the deer processing videos..even bought one of the Victornox Knives. Keep up the good work gents!
Thank-you!
Great steak! Still can't compete with my PBJ sandwich I'm eating while I watch your video
Yum Yum I need some! 🤤
Great 🎥video and a 👍nice juicy BISON tomohawk steak, Grill to perfection😳
GOD 🙏🙏 BLESS YOU.
EDUARDO MIAMI FL 🇺🇸
I would pay $400 for that looks so good..... man that looks good
Your broke ass ain't paying for shit.
Man its beautiful there! What state is this?
Ohio
Love this channel!❤
Man I am very hungry for that now my mouth is watering
I gota stop watching these vids first thing in the morning, its killing me, im now looking for a steak for breakfast
Yes indeed, same here but I know I’m out!
If you are making a 100 of these, do you need 100 temperature probs too? It seems so precise.
@The Bearded Butchers, Hi Gents, Would you please do a dedicated video on "tools", (Knives, processing equipment, Saws etc ) for use both out in the field and in the shop. both about brands and types of gear you guys use and love on a day to day basis
thanks for the top quality content as always
Any planned wild turkey videos? Would love to see what you guys do with one!
We are hoping too. Just haven’t been able to sneak out of work to shoot one!
would you suggest doing the same for a 3 to 4 inch cowboy ribeye?
Yes!
Just subscribed really cool videos!
I need to come over and get some bison!
You really should, Danny! We'll see you soon, then? 😁
Nice work brother, looks amazing!
Thanks Tommy!
Putting out the flame with beer gives the the meat a better taste😁
Did you age it and which aging process did you do?
Wild butchers roaming the property, i love nature.
Yesssss !!!!!
damn that looks good!!
You know that steak is done when the nosy neighbours show up. 04:15 😋😋😋
I want some!
I have to say I've never done I reverse Sear on any meat am I looking at that meat on the outside it looked a little burnt to me. But when you cut it open it's hold a whole nother story it was nice and dark red imagine it taste just as good as it look.
GreenBoy at GA Farms little burnt? You have been pretty kind: it is char!
@@Il_Bruno well I tried to be nice.😂
yeah he shouldn't have closed the lid on that steak. Keep it open and not banged that hard with the flame.
How does that probe wire not melt? That Bison Steak looks great & extremely juicy.
L2THEC1 I have the same probe: it is covered with a braid of metal and there are compounds with mica which can stand the grill or oven temp.
Its metal.
Do you sell steaks from harvests?
Creo que se quemó por fuera en el sellado. Al abrir la parrilla con el corte adentro observé que estaba la llama muy fuerte . Quedó un poco negro y por dentro faltó cocido para mi gusto. Le resta presentación al ver el resultado final.
Termino medio o 3/4 y buen trabajo de sellado es lo ideal para esos cortes.
Animo amigo, sigue practicando que en los asados se aprende con el tiempo.
Te recomendaría usar cortes menos caros si estas aprendiendo ó ver algunos videos que te expliquen bien como se hace un corte de esos y con ese grosor.
Saludos cordiales. Desde baja , Mexico.
Cotorro Kramer :v Estoy 100% de acuerdo contigo amigo. Un saludo desde el estado de Washington
@@emendoza3146 igualmente mi estimado amigo. Un cordial saludo
What’s up Seth Man I’m in California do y’all ship?????
Looks delicious..
so awesome!
My brain exploded at the last scene when they showed the plating close-up.
question why not just season the whole thing before placing it on the grill?
You can do that too! 🥩
*Thank you so much I have learned so much from you all🌹*
its so coll grilling bison meat , god bless you
Me an servido mucho gracias
Invest in wireless Temps! really worth it
Выглядит аппетитно!
Согласен
Oh lord the shorts brother 🤣 just kidding lol love all the videos brother
Great video! Can you buy meat here? Thanks. Greg
Yes, we have a retail store packed with various items/species.
www.whitefeathermeats.com
I'm on my way over for dinner.
Brother ya killing me hear watching this that steak looks good good video brother
Where can I buy some of your meat 🥩 do u ship to south Florida ?
What size is that BigGreenEgg ?
God blessed you 😇
They look so good! i would eat em Raw!
Helloworld lmao
Ántrax-Axel Have u seen the Thumbnail 😳
What is the name of the song you used in this video sir
Classy 👌🏻
Who did this MUSIC?? It's excellent!
ua-cam.com/channels/3CTViFGdkl6g66OBMNJVUg.html
Delicious 😋
Idk placing the steak on the grille then picking up and putting down just to run the other sides ? Just seems silly to me why not just season the entire steak and place on grille. Seems like wasted steps to seem “professional” but anyway great video I love all cooking vids! Will be looking for more my friend
ok i'm hungry now!
asking for a friend. is there a reason steaks dont get cooked above medium?
I always see rare or medium. is it a skill thing?
That's it! I'm having a steak for dinner!
yep me to
Makin me hungry
Love everything you do, but please don't let your burgers or steaks to burn that heavy. It is so painful to watch for such a good piece being destroyed...the flames are too high and strong, I suggest to wait for the charcoal to get white)))
Keto style awesome!
💖
Wrong time to be watching this video at 2am and eating a ramen noodle cup 😢
Similar the the way I sous vide my steak first, then quickly seer it.
Me gustan los video yo trabajo en lo de la carne y me gusta
Good
maybe up the exposure during editing as the last scenes were dark af
Why don’t You season before you put the meat on the grill
That steak isn't done yet
We don’t ruin good steaks by over cooking them.
@@TheBeardedButchers👍🇺🇸 Rule 1: Never kill anything twice by overcooking it!
Rule 2: Don't bother inviting Gravy 1 to your cookout! I however, would be glad to attend!
Yum 😋
Can you make deer Tomahawk steaks
ua-cam.com/video/T_UgWGC-fmQ/v-deo.html
So I don't have to worry about my steaks being engulfed in flame? Steak this weekend, for sure.
The only reason that is a big no no if you don't reverse sear is your outer layer of steak will burn and ruin before the internal temp reaches even rare level.
Uh yum!
beautiful, god bless
I learned something. Don't grill in a thunderstorm. Who knew?
Pepper and Salt is all i was teached to use on my gamy meats
T E A C H E D
Okay Mr Webster i was taught ‘’
I'm going to go cook my sirlion and pretend its a bison tomahawk
We're sure you can still make it as good!