Wow!!! thanks for sharing bro...that's world class right there....Thanks so much for linking me to this one from your rib-eye video,....I'm subscribed,...Keep 'em coming...Tommy
The 2nd steak was done the same exact way, even started at 55°, flipped at 80° started searing at 105° and pulled at 120°. This time I only rested for 10 minutes. The probe was reading 132°. I guess the trick is to monitor the carry-over and start cutting when you see your desired temp. Truth is, the first steak at 138° had another level of flavor that I can't describe.
This looks amazing love the grill marks! 💎
I make the same exact ones in my underwear!!!🩲 💩
Wow!!! thanks for sharing bro...that's world class right there....Thanks so much for linking me to this one from your rib-eye video,....I'm subscribed,...Keep 'em coming...Tommy
Thanks Tommy! I'm glad you liked it. 😎👍
The good son has talent ! damn
Thank you Robert 😎👍 Thanks for subbing !
Dang bro that made me hungry AF, nice job almost to that 1k subs
Almost! 🤞🤣
Great video and both look great. Shows why having a smaller more portable charcoal grill is a major benefit.
Yeah, I really really like that Jumbo Joe!
Yo thanks for the invite bro
Bro, anytime you wanna come over for steaks just have your people contact my people! Seriously I'm down whenever Adam. ✌😎
Bro maybe in a few week we can Cruze over to that place get some cuts
Looks good, maybe pull off at 110 next time?
The 2nd steak was done the same exact way, even started at 55°, flipped at 80° started searing at 105° and pulled at 120°. This time I only rested for 10 minutes. The probe was reading 132°.
I guess the trick is to monitor the carry-over and start cutting when you see your desired temp. Truth is, the first steak at 138° had another level of flavor that I can't describe.
Apparently that girl ain’t allowed to marry anyone! 😂 hahaha... good family 👍🏽
Yeah, caught us all by surprised! 😄