Subscribe to Mr. H and Friends for more smokin' adventures, backyard barbecues, and delicious recipes. Don't forget to hit the bell icon to get notified every time we post a new video! We try our very best to give you the best H experience, we are not cooks, we just love food and the US. if that sounds good then please Subscribe (It's absolutely free) and you will be massively supporting us in what we love and do Thank you ! Mr H and Family XX Subscribe to our Channel: ua-cam.com/channels/cUmDzk4GRQjZMm6IhLsWEg.html?view_confirmation=1 Check out these Popular Smoking / BBQ videos: We Bought a Smoker: ua-cam.com/video/LzKx0vlNnLI/v-deo.html Coopers Pit BBQ: ua-cam.com/video/ldaX36aNmYM/v-deo.html Terry Blacks: ua-cam.com/video/ociQXLEU49Y/v-deo.html Goldee's: ua-cam.com/video/XUiV8wAQIFY/v-deo.html Support us on Patreon: www.patreon.com/user/posts?u=65835488 Support us with a PayPal donation: www.paypal.com/donate/?hosted_button_id=XGVMB2C4ZNVHG Check out our Amazon store for products featured in this video (we earn a small commission from Amazon): www.amazon.com/shop/mrhandfriends Join this channel to get access to perks: ua-cam.com/channels/cUmDzk4GRQjZMm6IhLsWEg.html/join Sign Up for Mr H and friends competitions and newsletters: www.mrhandfriends.com/ MR H Pox Box: **IMPORTANT ALL PARCEL MUST BE SENT VIA "US Mail / US Postal service ONLY** Other carriers such as UPS etc will be returned (Sorry) Mr H and friends PO Box 331 BRISTOL United Kingdom BS15 0FH Weights and Dims for Max Length 17.7" Max Width 13.8" Max Thickness 6.2" Max Weight 4.4 lbs ✅ Check our NEW MERCH Store: teespring.com/stores/mr-h-and-friends ✅ Follow Us on our social media for behind-the-scenes content, updates, and more family fun! Instagram: instagram.com/mr_h_youtube/ Twitter: twitter.com/Mr_H_UA-cam Facebook: facebook.com/MrHandFriends Threads: www.threads.net/@mrhandfriends Discord: email mrhandfriends@gmail.com for the up to date link Please check out: Wilsons BBQ: www.youtube.com/@WilsonsBBQ ProSmoke: prosmokebbq.co.uk/?gad_source=1&gclid=Cj0KCQjwztOwBhD7ARIsAPDKnkChcO91fn1i5HHP-gkCxw6O8XVP0T_Z19Wg9xB_VJBGwoxtdckoYxEaAn7VEALw_wcB
Next time Mr. H try marinaiting the Steaks on a nice marinade anywhere from 4 hours to over nite. Once your steaks are on the grill..occasionally splash some of the Marinade on the Steaks for most of the cooing. Discard the remaining marinade before you finish cooking the steaks. Don't be afraid to look online for a variety of ways to cook Ribeyes..or any other type of steak for that matter Various Great Steak Marinade recipes should be very available online as well! Good Luck to you and the whole H Family...especially Miss Baby H👶👍😀
Porterhouse Steak, Seared with salt, pepper, garlic, cooked on real butter on the skillet or any sauce pan. Caramelize brown the butter and dripped over the steak medium rare. You don't have to cook it long. The steak needs to be about 5 times thicker than those in vid.
Rub the shrooms with oil before seasoning. And if you get another wireless thermometer with multiple probes you can use 1 or 2 probes for smoker temps. One at each end. That way you can keep an eye on it even indoors.
Thin steaks are hard to get perfect. They cook very fast for the smoker to really work it's magic. I think those steaks looked great. Nicely done Mr. H.
I think everyone means well even when they are telling you to do it their way. lol You two are always so polite at explaining everything, so your viewers know why you do things the way you do, you're humble too. Loving your journey everywhere in the kitchen, backyard, and vacationing in the States! BLY!
That is a good first attempt at grilling steak. Learning to cook on the grill has a steep learning curve and it takes so much practice. I myself have been grilling for a number of years and there are still things that I am still trying to get right. Just remember, NEVER stop grilling!
Hello @Mrhandfriends !!! I think I've mentioned this before but "Cap of ribeye" is Thee Best! Only select 'companies' even sell it if it's in stock. Anyway - as 'you're' getting used to things do not forget that the meat: texture, quality, and here thickness (or lack thereof in this instance - as compared to what you had here in the US which was probably at least an 1 inch thick) also effects how the final product comes out and ultimately how fast you cook it; not to mention with other styles such as low and slow. Cause this one looks to be maybe 1/4 inches thick. In my +55 years of cooking and especially with steaks - considering the previous - I've found that using a 'base' seasoning (KITTY!) for yourself helps! "Exploring" with seasoning's and such is fun and dandy and you will find one's you want to 'keep' in stock, but as you've found out it can be disappointing at times. I think but I'm not sure - but reverse searing is for thick steaks... Donno. The steaks we get and not often are the Cap of ribeye or ribeye steaks and they're always at least 1 inch thick if not thicker and weigh at least 16 oz. For me and my wife it's: about 2 teaspoons of olive oil, about 2 tablespoons of Worcestershire sauce, light sprinkling of garlic powder, onion powder and maybe 2 teaspoons of brown sugar and maybe 2 teaspoons of coarse ground salt. Sprinkle/dust with the powders and salt and sugar to get a light coat, much lighter than the first powder you used here; then apply the oil and gently rub into meat to cover all of it. Then in a plate/lg bowl add the Worcestershire sauce. Add steaks and then flip, ensure it's covered with the sauce! Refrigerate for 10 minutes, turn and re-refrigerate another 5 or 10. We have a gas grill so its easy - but get it at least 500 degree's if not hotter! Drop them on the grill and be forewarned that you will probably have flame ups due to the oil! 1.5 to 2.5 minutes on the first side - second side about 1.5! Do not flip or even move, you can poke for firmness - it will firm up and eventually you'll be able to tell when it needs to be flipped. If you poke an uncooked steak, you will feel it's firmness! Should be done every time before marinating it, after marinating it so that when you are cooking it - you will feel it change! By this firmness you can gauge how done it is! We used to get Gelson's prime, but at an extreme price. Then we found "Farmers Market" 8202 Pearblossom Hwy, a bit cheaper but the meat was had better taste... Then I found Yoder Meats In Wichita, KS (West Street). Very Good taste!!! But now we got with the Cap of ribeye!
What you just did is one of the things I love about smoking meats. You try out things and learn from your mistakes. After a while you figure out what to keep doing and what is not ever going to work for you. Great job. I am enjoying watching your BBQ (smoking) journey!!!!
What I like about Mr and Mrs H and their smoking videos, is they don’t know what they are doing. They are just trying their best to do something that isn’t very easy. Most of the time, the people making these videos, have been doing it for years if not decades. So of course it comes out perfect. But this is like watching me and my wife trying this. Do they make mistakes… of course. But they learn from it and try and do it better the next time. I hope they are able to keep this going for a long time. How awesome would it be if in a few years Mr H is winning BBQ awards in smoking competitions! 😂 We would get to see the progress from the beginning
Heck they could start the new European BBQ culture/brand with competitions, seasonings, tools, smokers etc. it seems there’s some niche stores but no serious marketing or branding behind any bbq in the UK and all of Europe
Looks delicious!! As a Texas girl I can say it warms my heart the amount of love and and the desire y’all have to try and learn more about not only Texas style food but all things American. I adore your family! ❤
Hey great job! It is difficult to cook a thin steak like that and not over do it. A thicker steak next time and i think you'll find it more forgiving. Looking forward to the next one!
Big Howdy from Arkansas, I thought the same thing, when experimenting, I try it with the least expensive grade I can find.....then if I can learn to make it good, then good cuts should be amazing.....just did smoked beef chuck ribs.....very cheap, turned out great after 5 hours....3hr uncovered at 225, 2hr rapped in foil at 225, and finally uncovered at 185 for 1hr.....I went a little too heavy with my rub.....but, lesson learned. Love the Videos and hope you enjoy yourselves every time you are in the U.S. .......
I prefer off set grilling. Sear on hiĝh heat, remove to non-coal side. Mwdium cook. Delicious. I always use a wet marinade. Allegro marinade is awesome. It might be a local brand, but you can order online.
It turned out pretty good, so it's a win. Not all things you smoke will be incredible. That's part of learning to smoke. A lot of trial and error. You guys are doing a great job. We've all been there. Don't be afraid to experiment.
It was the pursuit of a GOOD restaurant quality steak that got me interested in cooking in the first place. Once I was happy with that it made me realize I could cook other things too. That was 15 years or so ago and I'm still enjoying cooking, much to the surprise of a great many people who know me. My wife got tired of cooking, but I didn't get tired of eating.🤣
It is impressive you guys are experimenting so much with that smoker, and aren't afraid to try different meats, and different ways to cook on that smoker. Inevitably, you'll find things that you'll absolutely love, and other things you may not like as much. The important thing is that it all goes in a file or cookbook, and before long you will have unlimited recipes. I love the journey you guys have started with the cooking. It is quite impressive how well you cooked that thin cut of meat. It is difficult to cook those thin cuts and I usually reserve those for things like steak and eggs, or chicken fried steak.
The best steak I’ve had which wasn’t wagyu or at a fancy steakhouse was cooked on a cast iron pan over an open wood fire. I also would not use pepper during the cooking process as it tends to burn.
Wow, how you've grown Dude! I remember when you were doing wacky vids like shaving your chest! And now Mrs. H has come on board and now you're smoking meats in your professional looking smoker! Good job!
Couple of suggestions that I would make. I would make a bowl out of aluminum foil to put your mushrooms in and add a little butter, minced garlic and either thyme or rosemary or both.. Mushrooms don't take direct heat that well. The butter apart from adding flavor will help soften the mushrooms. Before adding your rub, dry the meat with a paper towel, liberally salt your meat, cover it, and let the meat come to room temperature. For rubs, I would suggest either a mesquite or hickory. I don't normally use anything with black pepper in it until after the cooking process. Cooking strengthen the flavor of pepper but also makes it more brackish. Also, the very moment you take the steaks of the fire add a small pat of butter to each steak. This will help keep the meat from drying. Enjoy the smokey goodness, cheers.
Remember keep a barbecue diary when you're cooking with your smoker. Like you would if you were planting a garden, so you can see what works and what doesn't 😉 the care that you both take when you do barbecue or anything shows, please remember the people that originated barbecue were using not the most choices of meats, and they cooked everything low and slow, of course that was without today's high prices! All I'm saying is you don't need to beat yourself up, you're doing fantastic! From Florida 🔥🤟 God bless you and your Family! God bless Texas .🔥😉🤟🇺🇸
Even with low quality cuts smoking it can make it amazing. That's how brisket came to be! It's extremely tough and hard to eat until it hits that 200-205 degrees internal and then it becomes a beautiful and tender prized meat! Keep practicing until you've got it perfected mate!
As a Texan, born and bred, I love a ribeye, but a top quality sirloin is pretty tasty, too (gotta be thick cut) ... and I LOVE pepper on my medium-rare steaks. You're doing GREAT, and learning fast. Nothing quite like the taste of smoke and beef. Don't be too hard on yourself ... there's a learning curve.
You did a great job. I've smoked for years but about 5 years ago I bought a new smoker and completely ruined some pretty expensive steaks. Lesson learned. Bought a few cheap steaks, roasts, chicken and pork chops and played with things tell I figured out the new smoker. If I did decide to get another new one I would buy some cheap meats and play tell I figured out a new smoker.
You all probably figured this out by now, but it's harder to do a thin steak well, than it is to do a thick steak, so I think you did a fantastic job. I personally have never tried to smoke cook a whole gargantuan mushroom head like those, so I have no idea what they need. Meanwhile, round three of how to drive your neighbors insane seems to have worked out well. :D
My husband rubs olive oil on the meat then some seasoning then grills a few mins each side. Everyone loves his meats. As long as you love it though!!❤❤❤
If you put a little bit of oil on that shelf, you'll get a better sear. I would also recommend putting some butter on the steaks and covering them in foil for a few minutes on the counter before serving. This would probably work better with a thicker and more marbled steak. Those thinner steaks are better cooked hot and fast.
I was going to say you did a good job, I have a friend who owned a steak house, they always added a pat of butter the last couple minutes just so it melted before taking off the fire, letting it rest is a good thing just so the juices are there.
That is probably the most difficult cut to get right because you have a tenderloin on one side and a strip steak on the other and both should be cooked to different temperatures and the bone in the middle makes that even more difficult. The secret is to instead of cutting it off the bone or any other little trick, is to sous vide it and sear it off on a hot flat top grill for edge to edge perfection.
Soon you'll get familiar with YOUR smoker and how it works in your UK climate. It's always a bit different with so many variables. Just enjoy the journey.
Binders - I always use a binder for slow smoked meats like ribs, not so much on steaks. For those mushroom caps, I would have used a thin layer of olive oil or vegetable oil, then used the herbs you used.
No real failures in smoking. I had a smoker run away and burned the outside of a small brisket. Shaved off rhe burned stuff , sliced and heated it up in broth. Still tasted great. Reverse sear is great because it can take a rough quality steak like that and make it good. You are doing great!
With this video I hereby bestow upon Mr. H the honorable title of "38 Year Old Midwestern American Dad." You should move in next door and buy an SUV. Ha! Most love!
For mushrooms, brush them with your favorite cooking oil, such as olive, vegetable, whatever you like. That will keep them moist. Also, flame grilled steaks are nice. No need to smoke them. You can grill them on the hot end of the smoker.
Well done Mr. H! Well done indeed! Love from Pennsylvania!!! Come visit one of the most historic states in the nation. Pennsylvania!!! Have a cheese steak on us!!
To get steaks less than 1.5 inches rare, you need a very hot grill to sear the outside without cooking the inside. The nice thing about playing with a BBQ is that usually even your mistakes are delicious.
I just love the way that ya'll try so many different things. Smoking is a learning experience and well worth the journey. Keep it up and you'll become quite good at it. Greetings from Tennessee
If there’s one thing that every successful person can say… is that you will have failures. So don’t be afraid to try different techniques, temps… you’ll have successes and you’ll have failures. And sometimes you’ll get happy accidents 😊 There’s no wrong ways or answers… everyone is different. So do what you feel like doing and just try enjoy the journey
Once you start using that meater, you're going to love it. I have the original and then ended up buying the new pro for higher temps. I love them both and use them all the time. Great job on the cook. When I reverse seer I go 2-3 minutes and flip and keep flipping until my color is achieved. One thing I've learned as I've tried new things is that you can buy cheaper cuts of meat, like chuck, flat iron, or flank, and it still comes out great when you smoke it. Pork chops are awesome too. Even smoking burgers and meatloaf is a great eat.
I think you are doing great. I'm a native Houstonian. Love your shows and share some of that food with your freinds and I know all that smoke js driving your neighbors wild.
Great video as always y'all. I am no way a professional only a weekend cook, but I have found it helps when using a thermometer to take the meat off a few degrees sooner than needed because it seems to still cook a little as it is resting.
Great video share guys!! Around the 13:00 mark, it was said the meat was prepackaged/quite cheap; IMO the reverse sear is great for cheap, tougher cuts of steak. It lets the meat relax slowly while bringing it up to your desired temp to sear. The best way to keep learning is to keep cooking! Your meal looked amazing!
Perfect idea to use a cheap cut of meat to get your skills down before stepping up to a butcher's cut. That said, even when using store bought meat you'll want something on the thicker side because it would be virtually impossible for a cut that thin not to get dried out, When you said that you wanted to cook it rare, I thought ..."Good luck with that." Because it was so thin you could probably just breathed on it a few times to get it rare. I'm actually pretty amazed that you were able to even get a medium-rare cook on it. I thoroughly enjoy you learning the art of smoking, because it definitely is an art, and certainly not one that I've mastered yet. But now that you've made that pretty significant investment into that gorgeous smoker of yours, you'll have a lot of excuses to experiment. That smoker really is a thing of beauty and you guys are going to be pit masters before you know it.
Could you maybe show us one of those UK cow breakdown guide posters? Maybe a UK cow even? Those really didn't look like ribeyes to me. Lol. The most important part is just to keep going. You WILL get it. You went all the way to Texas, so you know what the good stuff tastes like. Just keep using that smoker until you can tell the temperature from across the yard without your IPhone. You may laugh at that, but one day you will be able to do it. After that it's easy, just perfecting your BBQ sauces.
Try a chuck roast next. A poor man brisket (or so it was before beef became more expensive than gold). Once you master them, you can move on ti brisket. Cook it the same as you would a brisket. Get it to 180, wrap and bring it to 205. Let it rest wrapped for an hour before slicing and serving.
the best rub IMO is montreal steak seasoning which is basically what you are doing, with a couple other things...u can look it up, its easy to make at home
I think the seasoning I like to use, if I remember correctly, is an outback steakhouse seasoning made by some brand with "Supreme" in the name. But there is a problem with that seasoning, where the finer parts of the seasoning separates from the more coarse parts of the seasoning. So you kinda have trouble getting an even mixture on your steak, because the more coarse stuff likes to come out of the shaker first. Sometimes I even add a little extra salt and garlic powder if the salt and powder didn't come out of that seasoning shaker very well. I don't have a smoker or grill, so I just cook on my cast iron. I love ribeyes and filet mignon. I kinda follow Kent Rollins' instructions, particularly with the filet mignon. In which you sear it on each side for 2 minutes, and around the edges for 1 minute, throw a slab of butter on it and throw filet mignon into the hot oven for a few minutes. Usually comes out perfect if you follow the instructions and timing perfectly. A thermometer helps as well.
I’m no barbecue expert but I like using “How to BBQ right” brand of spg and bbq rub. The reverse sear method, I bake the steaks in the oven at 225 for one hr then sear just 3 mins on each side
I worked in a bbq restaurant that sold smoked steaks. Best i ever had. Seasoned with a secret coffee rub (doesn't taste like coffee). We smoked them for about 15-20 min on a low heat ~250°F. Still raw in the middle but has that nice smoke flavor. Let them rest, then finish them on a flame grill to the preferred wellness. Make sure the grill marks are nice and defined for that beautiful restaurant quality money shot.
I use a *large* zip-lock baggie to place two steaks about that size into, then pour in about half a bottle of Italian salad dressing, then add in enough Merlot to make sure the meat is covered. Then I put them in the fridge for 24 hours, flip the baggie over to redistribute the marinade, and let them sit for another 24 hours. Then, while my wife grills veggies in the oven, I pan-fry the steaks in a cast iron pan. A little butter and a dollop of olive oil in the pan before I start. Medium heat on the stove. Flip them once. I cut one open to see how the inside if cooking. I like to let them go until they are medium to medium well done. I'm not a cook. Just an old farm-boy. During a Winter blizzard & power outage, I cooked small steaks in a fireplace fire, using one of those long hot dog forks to hold them. I've also used a campfire toast basket for steaks once when camping. Dan
I just did a couple of Ribeyes on my Weber Kettle grill a couple weeks ago. First ones of the season. A perfect Medium-Well done. Was shooting for Medium. 🤷♂️. But still melt in your mouth. My go-to for steak rub is a Montreal Steak Spice. That is all I use. Highly recommend it.
Great video (as per usual)! The whole plate looked delicious. I've never smoked a steak. I think it should be grilled directly over the flames. Also, for the 'shrooms - perhaps a light coat of oil so that your seasonings will stick to them.
![Brits [BBQ TEXAS STYLE BEEF BACK RIBS] for the first time!](http://i.ytimg.com/vi/MTpVXs-_Hg4/mqdefault.jpg)
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Next time Mr. H try marinaiting the Steaks on a nice marinade anywhere from 4 hours to over nite. Once your steaks are on the grill..occasionally splash some of the Marinade on the Steaks for most of the cooing. Discard the remaining marinade before you finish cooking the steaks. Don't be afraid to look online for a variety of ways to cook Ribeyes..or any other type of steak for that matter Various Great Steak Marinade recipes should be very available online as well! Good Luck to you and the whole H Family...especially Miss Baby H👶👍😀
Porterhouse Steak, Seared with salt, pepper, garlic, cooked on real butter on the skillet or any sauce pan. Caramelize brown the butter and dripped over the steak medium rare. You don't have to cook it long. The steak needs to be about 5 times thicker than those in vid.
Rub the shrooms with oil before seasoning. And if you get another wireless thermometer with multiple probes you can use 1 or 2 probes for smoker temps. One at each end. That way you can keep an eye on it even indoors.
You can smoke a cheese dip. Something to have off to the side while the meat is going. Its awesome.
Try making a "Hawaiian" steak. Glazed ribeye steaks are amazing.
Thin steaks are hard to get perfect. They cook very fast for the smoker to really work it's magic. I think those steaks looked great. Nicely done Mr. H.
That's the beauty about grilling. It is always better than cooking on the stove.
Enjoy the Barbecue/Smoking journey. Many people will be helpful and give tips, but you'll learn to do things your own way.
Even with thin steaks you can add a little butter or olive oil while their on the grill to keep it from drying out.
I think everyone means well even when they are telling you to do it their way. lol You two are always so polite at explaining everything, so your viewers know why you do things the way you do, you're humble too. Loving your journey everywhere in the kitchen, backyard, and vacationing in the States! BLY!
Just enjoy the BBQ journey, don't worry if things don't come out perfect.
As they say, Rome wasn’t built overnight. Don’t beat yourself up if things don’t go perfect the first time trying something.
That is a good first attempt at grilling steak. Learning to cook on the grill has a steep learning curve and it takes so much practice. I myself have been grilling for a number of years and there are still things that I am still trying to get right. Just remember, NEVER stop grilling!
The best way to learn is by doing. Start with the simple things like you are, then work up to the harder things. You guys are doing amazing.
Hello @Mrhandfriends !!! I think I've mentioned this before but "Cap of ribeye" is Thee Best! Only select 'companies' even sell it if it's in stock. Anyway - as 'you're' getting used to things do not forget that the meat: texture, quality, and here thickness (or lack thereof in this instance - as compared to what you had here in the US which was probably at least an 1 inch thick) also effects how the final product comes out and ultimately how fast you cook it; not to mention with other styles such as low and slow. Cause this one looks to be maybe 1/4 inches thick. In my +55 years of cooking and especially with steaks - considering the previous - I've found that using a 'base' seasoning (KITTY!) for yourself helps! "Exploring" with seasoning's and such is fun and dandy and you will find one's you want to 'keep' in stock, but as you've found out it can be disappointing at times. I think but I'm not sure - but reverse searing is for thick steaks... Donno. The steaks we get and not often are the Cap of ribeye or ribeye steaks and they're always at least 1 inch thick if not thicker and weigh at least 16 oz. For me and my wife it's: about 2 teaspoons of olive oil, about 2 tablespoons of Worcestershire sauce, light sprinkling of garlic powder, onion powder and maybe 2 teaspoons of brown sugar and maybe 2 teaspoons of coarse ground salt. Sprinkle/dust with the powders and salt and sugar to get a light coat, much lighter than the first powder you used here; then apply the oil and gently rub into meat to cover all of it. Then in a plate/lg bowl add the Worcestershire sauce. Add steaks and then flip, ensure it's covered with the sauce! Refrigerate for 10 minutes, turn and re-refrigerate another 5 or 10. We have a gas grill so its easy - but get it at least 500 degree's if not hotter! Drop them on the grill and be forewarned that you will probably have flame ups due to the oil! 1.5 to 2.5 minutes on the first side - second side about 1.5! Do not flip or even move, you can poke for firmness - it will firm up and eventually you'll be able to tell when it needs to be flipped. If you poke an uncooked steak, you will feel it's firmness! Should be done every time before marinating it, after marinating it so that when you are cooking it - you will feel it change! By this firmness you can gauge how done it is! We used to get Gelson's prime, but at an extreme price. Then we found "Farmers Market" 8202 Pearblossom Hwy, a bit cheaper but the meat was had better taste... Then I found Yoder Meats In Wichita, KS (West Street). Very Good taste!!! But now we got with the Cap of ribeye!
What you just did is one of the things I love about smoking meats. You try out things and learn from your mistakes. After a while you figure out what to keep doing and what is not ever going to work for you. Great job. I am enjoying watching your BBQ (smoking) journey!!!!
Ribeye my favorite with melted butter and garlic on top!!
Experience is the best teacher. Do what you want and decide what works for you. Love the videos.
What I like about Mr and Mrs H and their smoking videos, is they don’t know what they are doing. They are just trying their best to do something that isn’t very easy. Most of the time, the people making these videos, have been doing it for years if not decades. So of course it comes out perfect. But this is like watching me and my wife trying this. Do they make mistakes… of course. But they learn from it and try and do it better the next time. I hope they are able to keep this going for a long time. How awesome would it be if in a few years Mr H is winning BBQ awards in smoking competitions! 😂 We would get to see the progress from the beginning
Thank you 🙏 we are just enjoying the process and having outdoor family time ! Win win ❤️
Heck they could start the new European BBQ culture/brand with competitions, seasonings, tools, smokers etc. it seems there’s some niche stores but no serious marketing or branding behind any bbq in the UK and all of Europe
Looks delicious!! As a Texas girl I can say it warms my heart the amount of love and and the desire y’all have to try and learn more about not only Texas style food but all things American. I adore your family! ❤
Not from Texas but your sentiment is spot on !! ❤❤❤ from West Virginia
@@Tee-cl6dc Greetings from Texas, your state is gorgeous and the food there looks yummy as well! ♥️
Grilling, BBQ, and smoking can be daunting. You should be proud you are daring enough to take it on.
Hey great job! It is difficult to cook a thin steak like that and not over do it. A thicker steak next time and i think you'll find it more forgiving. Looking forward to the next one!
Big Howdy from Arkansas, I thought the same thing, when experimenting, I try it with the least expensive grade I can find.....then if I can learn to make it good, then good cuts should be amazing.....just did smoked beef chuck ribs.....very cheap, turned out great after 5 hours....3hr uncovered at 225, 2hr rapped in foil at 225, and finally uncovered at 185 for 1hr.....I went a little too heavy with my rub.....but, lesson learned. Love the Videos and hope you enjoy yourselves every time you are in the U.S. .......
I love peas with onions, Baked Potato, Steak and Mushrooms.
Your courage to risk showing your first grilling/BBQ/cooking attempts is inspiring and admirable, my friends.
Yeah most of us make our family suffer through our experiments until we perfect it
Looks amazing mate
Corn on the cob, cooked on the grill. With butter added afterwards.
cooked in husk, after soaking in water
We all love ya, we all greatly enjoy your journey. We all mean the very best in our community, comments and hearts!
I prefer off set grilling. Sear on hiĝh heat, remove to non-coal side. Mwdium cook. Delicious. I always use a wet marinade. Allegro marinade is awesome. It might be a local brand, but you can order online.
It turned out pretty good, so it's a win. Not all things you smoke will be incredible. That's part of learning to smoke. A lot of trial and error. You guys are doing a great job. We've all been there. Don't be afraid to experiment.
looked pretty good to me i would definitely eat that
It was the pursuit of a GOOD restaurant quality steak that got me interested in cooking in the first place. Once I was happy with that it made me realize I could cook other things too. That was 15 years or so ago and I'm still enjoying cooking, much to the surprise of a great many people who know me. My wife got tired of cooking, but I didn't get tired of eating.🤣
It is impressive you guys are experimenting so much with that smoker, and aren't afraid to try different meats, and different ways to cook on that smoker. Inevitably, you'll find things that you'll absolutely love, and other things you may not like as much. The important thing is that it all goes in a file or cookbook, and before long you will have unlimited recipes. I love the journey you guys have started with the cooking. It is quite impressive how well you cooked that thin cut of meat. It is difficult to cook those thin cuts and I usually reserve those for things like steak and eggs, or chicken fried steak.
The best steak I’ve had which wasn’t wagyu or at a fancy steakhouse was cooked on a cast iron pan over an open wood fire. I also would not use pepper during the cooking process as it tends to burn.
Wow, how you've grown Dude! I remember when you were doing wacky vids like shaving your chest! And now Mrs. H has come on board and now you're smoking meats in your professional looking smoker! Good job!
I call that a win!
Couple of suggestions that I would make. I would make a bowl out of aluminum foil to put your mushrooms in and add a little butter, minced garlic and either thyme or rosemary or both.. Mushrooms don't take direct heat that well. The butter apart from adding flavor will help soften the mushrooms. Before adding your rub, dry the meat with a paper towel, liberally salt your meat, cover it, and let the meat come to room temperature. For rubs, I would suggest either a mesquite or hickory. I don't normally use anything with black pepper in it until after the cooking process. Cooking strengthen the flavor of pepper but also makes it more brackish. Also, the very moment you take the steaks of the fire add a small pat of butter to each steak. This will help keep the meat from drying. Enjoy the smokey goodness, cheers.
Remember keep a barbecue diary when you're cooking with your smoker. Like you would if you were planting a garden, so you can see what works and what doesn't 😉 the care that you both take when you do barbecue or anything shows, please remember the people that originated barbecue were using not the most choices of meats, and they cooked everything low and slow, of course that was without today's high prices! All I'm saying is you don't need to beat yourself up, you're doing fantastic! From Florida 🔥🤟 God bless you and your Family! God bless Texas .🔥😉🤟🇺🇸
LOOKS YUMMY!!! I usually put a little olive oil, butter, and basalmic vinegar on my mushrooms...SO GOOD!! HUGS!
Excellent job on the steaks.
Even with low quality cuts smoking it can make it amazing. That's how brisket came to be! It's extremely tough and hard to eat until it hits that 200-205 degrees internal and then it becomes a beautiful and tender prized meat! Keep practicing until you've got it perfected mate!
As a Texan, born and bred, I love a ribeye, but a top quality sirloin is pretty tasty, too (gotta be thick cut) ... and I LOVE pepper on my medium-rare steaks. You're doing GREAT, and learning fast. Nothing quite like the taste of smoke and beef. Don't be too hard on yourself ... there's a learning curve.
Good job. Being a great cook is a journey where you learn from experience and experimenting. Over time you discover which method suits you most.
You did a great job. I've smoked for years but about 5 years ago I bought a new smoker and completely ruined some pretty expensive steaks. Lesson learned. Bought a few cheap steaks, roasts, chicken and pork chops and played with things tell I figured out the new smoker. If I did decide to get another new one I would buy some cheap meats and play tell I figured out a new smoker.
You all probably figured this out by now, but it's harder to do a thin steak well, than it is to do a thick steak, so I think you did a fantastic job. I personally have never tried to smoke cook a whole gargantuan mushroom head like those, so I have no idea what they need. Meanwhile, round three of how to drive your neighbors insane seems to have worked out well. :D
My husband rubs olive oil on the meat then some seasoning then grills a few mins each side. Everyone loves his meats. As long as you love it though!!❤❤❤
If you put a little bit of oil on that shelf, you'll get a better sear. I would also recommend putting some butter on the steaks and covering them in foil for a few minutes on the counter before serving.
This would probably work better with a thicker and more marbled steak. Those thinner steaks are better cooked hot and fast.
I was going to say you did a good job, I have a friend who owned a steak house, they always added a pat of butter the last couple minutes just so it melted before taking off the fire, letting it rest is a good thing just so the juices are there.
I bet your making all the neighbors around you hungry everytime you fire up the smoker! Lol
My favorite is T-Bone. Filet Mingon on one side, New York Strip on the other. Prime Rib is also amazing.
Pursue perfection but Enjoy the process ❤
Favorite cut: A porterhouse. Truly the best of both worlds.
The best !
That is probably the most difficult cut to get right because you have a tenderloin on one side and a strip steak on the other and both should be cooked to different temperatures and the bone in the middle makes that even more difficult. The secret is to instead of cutting it off the bone or any other little trick, is to sous vide it and sear it off on a hot flat top grill for edge to edge perfection.
Soon you'll get familiar with YOUR smoker and how it works in your UK climate. It's always a bit different with so many variables. Just enjoy the journey.
Oh nice you're smokin meat now. I need to catch up on the vids!
Did you make those fries from scratch? They look perfect. Make a video of how you made them!
Background cat steals the show in the last two minutes.
OMGOSH Those mushrooms are beautiful!
Yes!
Montreal Steak seasoning. I like thicker steaks -1" thick - Ribeyes are my Favorite.
Binders - I always use a binder for slow smoked meats like ribs, not so much on steaks. For those mushroom caps, I would have used a thin layer of olive oil or vegetable oil, then used the herbs you used.
No real failures in smoking. I had a smoker run away and burned the outside of a small brisket. Shaved off rhe burned stuff , sliced and heated it up in broth. Still tasted great. Reverse sear is great because it can take a rough quality steak like that and make it good. You are doing great!
looking good
With this video I hereby bestow upon Mr. H the honorable title of "38 Year Old Midwestern American Dad." You should move in next door and buy an SUV. Ha! Most love!
I LOVE mushrooms!
“I have no idea how the mushrooms are doing.” LOL!! 🤣😂
Yes please 😋😋
Ribeye is the best. Grilled on charcoal.
For mushrooms, brush them with your favorite cooking oil, such as olive, vegetable, whatever you like. That will keep them moist.
Also, flame grilled steaks are nice. No need to smoke them. You can grill them on the hot end of the smoker.
You will make your neighbors hungry. It looks great.❤
Those ribeyes are thin and don’t look like they’re cut from ribs !!
Yes…
Those ribeyes didn’t look like ribeyes.
dollar tree ribeyes seem comparable
What time is dinner.😋😛🤣😂😊
Well done Mr. H! Well done indeed! Love from Pennsylvania!!! Come visit one of the most historic states in the nation. Pennsylvania!!! Have a cheese steak on us!!
To get steaks less than 1.5 inches rare, you need a very hot grill to sear the outside without cooking the inside. The nice thing about playing with a BBQ is that usually even your mistakes are delicious.
we can see the joy you and your family are getting from that grill. enjoy!!
Your channel attracts all the supertasters and experts in the comments lol
Yall always do a kick ass job and have a pretty high success rate so far.
Reverse sear is the way to go. Well done! Well not well done steaks! Medium rare steaks. Nice job.
I just love the way that ya'll try so many different things. Smoking is a learning experience and well worth the journey. Keep it up and you'll become quite good at it. Greetings from Tennessee
If there’s one thing that every successful person can say… is that you will have failures. So don’t be afraid to try different techniques, temps… you’ll have successes and you’ll have failures. And sometimes you’ll get happy accidents 😊 There’s no wrong ways or answers… everyone is different. So do what you feel like doing and just try enjoy the journey
Once you start using that meater, you're going to love it. I have the original and then ended up buying the new pro for higher temps. I love them both and use them all the time.
Great job on the cook. When I reverse seer I go 2-3 minutes and flip and keep flipping until my color is achieved.
One thing I've learned as I've tried new things is that you can buy cheaper cuts of meat, like chuck, flat iron, or flank, and it still comes out great when you smoke it. Pork chops are awesome too. Even smoking burgers and meatloaf is a great eat.
I've not seen ribeyes that look like that
Y'all are just so lovely thanks for taking us on your smokin journey.. it's a craft I'm sure you'll master. Howdy from Texas.😊😊
I think you are doing great. I'm a native Houstonian. Love your shows and share some of that food with your freinds and I know all that smoke js driving your neighbors wild.
Hiya neighbor! I'm down in the SE side of town.
Howdy from the SW side
Hi from SE side
Great video as always y'all.
I am no way a professional only a weekend cook, but I have found it helps when using a thermometer to take the meat off a few degrees sooner than needed because it seems to still cook a little as it is resting.
Great video share guys!! Around the 13:00 mark, it was said the meat was prepackaged/quite cheap; IMO the reverse sear is great for cheap, tougher cuts of steak. It lets the meat relax slowly while bringing it up to your desired temp to sear. The best way to keep learning is to keep cooking! Your meal looked amazing!
Perfect idea to use a cheap cut of meat to get your skills down before stepping up to a butcher's cut. That said, even when using store bought meat you'll want something on the thicker side because it would be virtually impossible for a cut that thin not to get dried out, When you said that you wanted to cook it rare, I thought ..."Good luck with that." Because it was so thin you could probably just breathed on it a few times to get it rare. I'm actually pretty amazed that you were able to even get a medium-rare cook on it. I thoroughly enjoy you learning the art of smoking, because it definitely is an art, and certainly not one that I've mastered yet. But now that you've made that pretty significant investment into that gorgeous smoker of yours, you'll have a lot of excuses to experiment. That smoker really is a thing of beauty and you guys are going to be pit masters before you know it.
The whole meal looks delicious !!!! Great job on the chips (fries) as well. Y’all are gonna be professional smokers pretty soon I guarantee it.
I think they did a good time for first timers
this is now a cooking show
Finished product look great! In that country I would have gone mushy peas myself.
Could you maybe show us one of those UK cow breakdown guide posters? Maybe a UK cow even? Those really didn't look like ribeyes to me. Lol. The most important part is just to keep going. You WILL get it. You went all the way to Texas, so you know what the good stuff tastes like. Just keep using that smoker until you can tell the temperature from across the yard without your IPhone. You may laugh at that, but one day you will be able to do it. After that it's easy, just perfecting your BBQ sauces.
BBQ is the only thing where you can (usually) eat your mistakes, so it's not all bad....
Try a chuck roast next. A poor man brisket (or so it was before beef became more expensive than gold). Once you master them, you can move on ti brisket. Cook it the same as you would a brisket. Get it to 180, wrap and bring it to 205. Let it rest wrapped for an hour before slicing and serving.
Looking good. I usually spray my mushrooms with olive oil & then spice them with salt, garlic & Italian seasoning, then bbq them.
Dinner looks delicious 😋
My favorite is sirloin. Served medium rare and cut across the grain. So goood.
the best rub IMO is montreal steak seasoning which is basically what you are doing, with a couple other things...u can look it up, its easy to make at home
Steaks looked good! Great job on your first reverse sear!
Thank you 🙏 coming from you that’s a huge compliment !!! :)
Ms. H, I know you made those fries from potatoes, though I didn't see you do it! They looked just like a restaurant! xox
I think the seasoning I like to use, if I remember correctly, is an outback steakhouse seasoning made by some brand with "Supreme" in the name.
But there is a problem with that seasoning, where the finer parts of the seasoning separates from the more coarse parts of the seasoning. So you kinda have trouble getting an even mixture on your steak, because the more coarse stuff likes to come out of the shaker first. Sometimes I even add a little extra salt and garlic powder if the salt and powder didn't come out of that seasoning shaker very well.
I don't have a smoker or grill, so I just cook on my cast iron. I love ribeyes and filet mignon. I kinda follow Kent Rollins' instructions, particularly with the filet mignon. In which you sear it on each side for 2 minutes, and around the edges for 1 minute, throw a slab of butter on it and throw filet mignon into the hot oven for a few minutes. Usually comes out perfect if you follow the instructions and timing perfectly. A thermometer helps as well.
I think you guys are doing great with your new smoker. Keep it up and keep sharing.
I’m no barbecue expert but I like using “How to BBQ right” brand of spg and bbq rub. The reverse sear method, I bake the steaks in the oven at 225 for one hr then sear just 3 mins on each side
I worked in a bbq restaurant that sold smoked steaks. Best i ever had. Seasoned with a secret coffee rub (doesn't taste like coffee). We smoked them for about 15-20 min on a low heat ~250°F. Still raw in the middle but has that nice smoke flavor. Let them rest, then finish them on a flame grill to the preferred wellness. Make sure the grill marks are nice and defined for that beautiful restaurant quality money shot.
Nice job! You are doing such an excellent job learning the ins and outs of your new smoker.
Wow, amazing barbecue and I can't wait for your next one.
It looks wonderful my God!
I use a *large* zip-lock baggie to place two steaks about that size into, then pour in about half a bottle of Italian salad dressing, then add in enough Merlot to make sure the meat is covered. Then I put them in the fridge for 24 hours, flip the baggie over to redistribute the marinade, and let them sit for another 24 hours. Then, while my wife grills veggies in the oven, I pan-fry the steaks in a cast iron pan. A little butter and a dollop of olive oil in the pan before I start. Medium heat on the stove. Flip them once. I cut one open to see how the inside if cooking. I like to let them go until they are medium to medium well done.
I'm not a cook. Just an old farm-boy. During a Winter blizzard & power outage, I cooked small steaks in a fireplace fire, using one of those long hot dog forks to hold them. I've also used a campfire toast basket for steaks once when camping. Dan
Ya, not sure I would put Ribeye on BBQ - more of a iron skillet cut . . buy hey....who knows!
I just did a couple of Ribeyes on my Weber Kettle grill a couple weeks ago. First ones of the season. A perfect Medium-Well done. Was shooting for Medium. 🤷♂️. But still melt in your mouth.
My go-to for steak rub is a Montreal Steak Spice. That is all I use. Highly recommend it.
Great video (as per usual)! The whole plate looked delicious. I've never smoked a steak. I think it should be grilled directly over the flames. Also, for the 'shrooms - perhaps a light coat of oil so that your seasonings will stick to them.
Dude remember everything takes a least 2 times as long in smoker
For mushrooms, try a marinade. For the meat too. Beer marinades are good if you like beer. A good brown ale for mushrooms, or even a stout.