Hey 👋 my friend how are you doing today hope all is well here to show love and support great 👍 video love 💕 it amazing grill what we have here great looking food great job wow looks delicious thanks 🙏 for sharing stay connected cheers 🥂
Like 24 for this Amazing Recipe🎉🎉🎉 Looks so Delicious and Tempting 😍😋😍 Thanks for sharing this amazing recipe, Liked and full watched.✅ Big thumbs up 👍🏻👍🏻 for your hard work, leaving my full support here. Stay Connected 😊💞💕💖💕💞😊
That's an interesting idea combining pellets and a griddle. I know a lot of people swear by it, but I haven't made the move to sous vide. Cooking has to be fun for me and I don't see sous vide being fun. Great looking meal! 🤤🔥🍻
Thats some fine eats right there ....I notice you didn't pat the sou vide steaks with a paper towel before searing them and patting them dry before searing is the key to good sou vide steak.....that being said.... it cant beat a steak that has been cooked over the charcoals.....but give the sou vide a second go pat them dry then sear them ....unless you just like want charcoal flavor everytime and thats understandable. Cheers 🍻 P.S Make sure your griddle temp is a least 450 to 500° F.....and for the sou vide temp 135° F for 2hrs.
Wow nice surf & turf meal Luis...To sous vide or not to sous vide? I personally never tried it... but just slap my steak on the a open fire grill & i'd be a happy camper 😁 Thanks for sharing!👌🏼✌🏼
@@nothinbutlove4319 yea brother, I feel the same about it. Unless I did it completely wrong. I’ll still experiment with it. Stephen shared some good tips I’m planning to try next time. Thanks for watching!
Man Luis talk about some mouthwatering deliciousness! My friend this all looked amazing. I’ve heard mixed reviews about the sous vide. My cousin is a lead line chef at the Choctaw casino in Durant, Oklahoma and they use those to keep their steaks at a certain temperature before searing them. Basically they’re seared to order. He said it took him some time to get used to it but it works out well for that type of situation I guess. Yes sir I like that new griddle. That’s pretty cool. Take care, my friend I hope you’re having a great week.
good video , im noticing every person that uses this flat top treats it like a blackstone . just ordered mine , definitely wont be treating like a blackstone. ny head chef wouldngo crazy if the flat top was this black
@@mikecha1957 brother Mike thank you for watching. I didn’t like the texture of the steak. In a way it has a mushy feel to it that I didn’t like. Maybe it was in too long. But also the little fat they had didn’t really render. I’ll try it again but we’ll see.
"It's bigger than it looks"... If I had a dime for every time I've said that. Sous vide is at least worth keeping just to reheat leftover brisket and pulled pork. I've also used mine to keep a giant tub of water at 145 to hold briskets for 12 hours, great for catering gigs.
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Nice cook !
@@THESUNDAYDINNERCHEF-uw1qh thank you very much!
Your potatoes sure have some good looking neighbors, Luis 😁 That is one delicious looking feast!!!😋😋😋
@@Mankitchenrecipes thank you brother! Deliciousness!
Nice griddle!👍 Fantastic meal😊
@@bobbicatton thank you very much Bobbi!
🎞Lovin' the Shirt! Love those Steaks too! I like this combo!🎞
@@TheReelLifePerspectiveShow thanks brother! Thanks for watching!
Hey 👋 my friend how are you doing today hope all is well here to show love and support great 👍 video love 💕 it amazing grill what we have here great looking food great job wow looks delicious thanks 🙏 for sharing stay connected cheers 🥂
@@CrazyandInsaneTv thank you very much for watching!
Nice job brother, thanks for posting
Thanks for watching!
Like 24 for this Amazing Recipe🎉🎉🎉 Looks so Delicious and Tempting 😍😋😍 Thanks for sharing this amazing recipe, Liked and full watched.✅ Big thumbs up 👍🏻👍🏻 for your hard work, leaving my full support here. Stay Connected 😊💞💕💖💕💞😊
Thank you very much! Appreciate you watching the video and welcome to the channel!
Wow! What a meal! Nice work 😊
@@petethehandyman9185 thank you very much for watching!
awesome steaks. that rectec griddle cool.
@@ScottysBackYardBBQ yes bro I love this cooker! Thanks for watching!
A meal fit for a King!
@@mamaandpapajoe you know me baby! 🤣🤣
That's an interesting idea combining pellets and a griddle. I know a lot of people swear by it, but I haven't made the move to sous vide. Cooking has to be fun for me and I don't see sous vide being fun. Great looking meal! 🤤🔥🍻
@@FritzFrank thank you very much! I love this cooker! It’s such a beast. I’ve been using it tons since I got it. Thanks for watching!
Nice sear on those T-bones, and the sides look delicious as well. Nice cook my friend.
@@GregRocheleau thanks for watching brother Greg!
Looks delicious!
So good! thanks for watching!
Yum! I haven’t had a t bone in a long time! Thanks for sharing
@@cookingwithsherry itit had been a while for me too lol, thanks for watching!
Thats some fine eats right there ....I notice you didn't pat the sou vide steaks with a paper towel before searing them and patting them dry before searing is the key to good sou vide steak.....that being said.... it cant beat a steak that has been cooked over the charcoals.....but give the sou vide a second go pat them dry then sear them ....unless you just like want charcoal flavor everytime and thats understandable. Cheers 🍻 P.S Make sure your griddle temp is a least 450 to 500° F.....and for the sou vide temp 135° F for 2hrs.
I’ll try that next time Stephen, thanks! Appreciate you taking the time to share your tips and watching my video. Thank you very much brother!
Wow nice surf & turf meal Luis...To sous vide or not to sous vide? I personally never tried it... but just slap my steak on the a open fire grill & i'd be a happy camper 😁 Thanks for sharing!👌🏼✌🏼
@@nothinbutlove4319 yea brother, I feel the same about it. Unless I did it completely wrong. I’ll still experiment with it. Stephen shared some good tips I’m planning to try next time. Thanks for watching!
@@Trumpetmaster77 Maybe brother Stephen is on to something! keep us posted!👍🏼
@@nothinbutlove4319 For sure bro, definitely going to try his tips!
Man Luis talk about some mouthwatering deliciousness! My friend this all looked amazing. I’ve heard mixed reviews about the sous vide. My cousin is a lead line chef at the Choctaw casino in Durant, Oklahoma and they use those to keep their steaks at a certain temperature before searing them. Basically they’re seared to order. He said it took him some time to get used to it but it works out well for that type of situation I guess. Yes sir I like that new griddle. That’s pretty cool. Take care, my friend I hope you’re having a great week.
@@TheBeardedItalian thank you very much for watching brother! I’ll be trying it again. We’ll see, stay tuned!👍
good video , im noticing every person that uses this flat top treats it like a blackstone . just ordered mine , definitely wont be treating like a blackstone. ny head chef wouldngo crazy if the flat top was this black
It’s cold rolled steel so it gets a little dark.
Shrimp Taters and Steak is a killer combo, my brother. Everything looks really good. You said Sous Vide is not for you. Explain please
@@mikecha1957 brother Mike thank you for watching. I didn’t like the texture of the steak. In a way it has a mushy feel to it that I didn’t like. Maybe it was in too long. But also the little fat they had didn’t really render. I’ll try it again but we’ll see.
We just had dinner and I’m hungry again. Great cook and like you said the vide ain’t for me either.
Thanks for watching brother! I hope all is well! Take care of yourself, looks like that big storm headed your way!
"It's bigger than it looks"... If I had a dime for every time I've said that. Sous vide is at least worth keeping just to reheat leftover brisket and pulled pork. I've also used mine to keep a giant tub of water at 145 to hold briskets for 12 hours, great for catering gigs.
Not a bad idea on reheating brisket and pork. I still want to keep playing with it to see what works for me. Thanks for watching bro!
Just put my plate to the side ,I’m on the way.
@@djronthemechanic3695 let’s go baby! Thanks for watching!
what a meal, we just love those little potatoes Sous Vide is not for me
@@panchucko yes brother, the texture just wasn’t for me. I’ve tried it 3 times thinking that everyone it’ll get better. Thanks for watching bro!