That was absolutely fabulous, the way you controlled the cooking on the Santa Maris Live Fire Pit and Griddle. That's a great addition to your Cooking Arsenal. It was very well designed and then manufactured to work perfectly. Their engineers did great. Thanks for sharing with us and for the great recipe too. Stay safe and keep up the fun . Fred.
Can’t lie… I’ve been waiting for this one ever since I saw you cooking on TMG. Beautiful rig. BTW, their bacon press is amazing as well. It pairs perfectly with my burger press on their fridge firebox griddle. Go Army!!
In Boy Scouts many years ago lol, I used to put soap on the outside of the pots and pans when we cooked over a fire. When done just rinse it off and wipe with a paper towel. Easy peas.
Mmmmmmmm, Wow what an awesome sandwich and what an awesome griddle and pit combination to. I've never seen one like that before. Anyway great sandwich and video keep them coming. We love your videos and recipes here in Preskitt, AZ. Take care and stay safe in East TN. Looks like you all have lots of weather coming your way.
🥹 Good God Almighty… that is a BEAUTIFUL THING BROTHA!!!! Take notes FTK Family, this is the ultimate WOW FACTOR 🫡 I can’t wait to see the epic cooks coming off this Santa Maria grill. This bar setting style of a French dip (if you will) is exactly my cup-o-tea Neal! Stellar episode y’all… cheers 👊🏼😎🤙🏼
Nice to see stuff we talked about a couple years ago creep into the videos as time goes by. Ironic this vid popped up on my alert screen right after suggesting a similar sandwich on P&P vid.
Living in Walland I am not far from TMG Pits and will have to pay them all a visit. The sandwich looks dynamite. Y'all have come a long way in producing your videos and your wife does a fantastic job with the camera. Your editing skills are great. Thanks to you both.
@@TheFlatTopKing Thanks, exactly what I am doing lately retired. Actually from Maryville and moved to Walland 15 years ago and then I retired from my food truck where I set up at UT once covid hit.
Man that Santa Maria looks awesome. I’ve been in the market for one. I’ll have to check out TMG Pits. Wonder how much they’d charge to ship to Nashville 🤔 You should do a review on it. Pros and cons. It’d be nice if it had heat proof handles on the firebox doors.
One thing I did notice since you just mentioned that...the handles do get hot...BUT if when you close em you leave the handles facing out....its helps a ton...just hard to remember
Fantastic video. I really want a Santa Maria grill…just can’t justify it since there’s only two of us. QUESTION: I notice you always use spatulas that are rounded. I just wondered what it is about the rounded spatulas that you like? My dad cooked for 70 years, and always used squared off spats. If he got a new one that was rounded, he ground the end off until squared. I’ve always just bought the squared. Curious about the pros/cons, from a pro (that’d be you!). TIA
I actually have a video on what spatula to use and why I like mine...really breaks down to simple ideas...the roundness does not scratch the griddle seasoning, its flexible, angle I like, and feels good in the hand..most of that does not matter about the round but that all plays a part in why I like the spatula. Its also the exact same one from the Navy...so I was already familiar with it...
Out of curiosity, how long did this take, not including the overnight dry brine? I have done those long project cooks and it makes that final result that much tastier. Looks fantastic.
It depends on the size....for single standard portions...im not a fan...for larger 2/3 portions...makes some difference ...but like on my smoked prime rib....it would not have made a difference...its a sweet spot for me...
I think it has more todo with what salt you used...i switched a while ago to diamond crystal kosher salt..its flaker....than table salt...maybe that would help...also...when salt brining...just spinkle like normal... both sides....put on cooling rack...then if you season with other things...dont use salt again...
The whole point of a "Tomahawk" Ribeye is for presentation. Just use a regular boneless ribeye. No one on this planet could tell the difference in this application. Looks great though.
Santa Maria cooking is the very best. Most delicious food I have ever had was on a Santa Maria grill
The best
WOW Neal , what a Sammy.. incredible Santa Maria grill...I always loved that cooking over fire.. camping , fishing trips , ect.
Glad you enjoyed it
Good choice of Charcoal !
That was absolutely fabulous, the way you controlled the cooking on the Santa Maris Live Fire Pit and Griddle. That's a great addition to your Cooking Arsenal. It was very well designed and then manufactured to work perfectly. Their engineers did great. Thanks for sharing with us and for the great recipe too. Stay safe and keep up the fun . Fred.
Hey thanks Fred..
Oh my mouth is watering!!
I love that you have two channels now we have twice as much pleasure watching your creativity at work.😊
Thanks so much
Eeny , Meeny , Miny , Moe. !! Not sure which one to watch first. Today. Pellets and pits won . THANK YOU FRANK FROM MONTANA....
Love to see more Santa Maria live fire cooks!
Awesome cook and definitely a awesome pit! Definitely enjoy those fire cooks too! Keep em coming Neal! Cheers brother 🍻
Can’t lie… I’ve been waiting for this one ever since I saw you cooking on TMG. Beautiful rig. BTW, their bacon press is amazing as well. It pairs perfectly with my burger press on their fridge firebox griddle. Go Army!!
Heck yeah...
In Boy Scouts many years ago lol, I used to put soap on the outside of the pots and pans when we cooked over a fire. When done just rinse it off and wipe with a paper towel. Easy peas.
You’re killing me😮💨😮💨 I guess I need to make room in my outdoor kitchen for a new toy! Dude that looks phenomenal!!!!
hahahaha heck yeah...it really is versatile as well....
Love the Santa Maria grill. Been cooking on one for 30 years. Best way to do Tri tips. The only thing I like about California.
Its on the list for sure...
That looked like fun to prepare the fire all the way thru the cook and the test taste. Thanks 4 sharing 🙂
I don’t think I’ve ever seen you enjoy something more than that sandwich😂! Looked amazing! Gotta try that garlic trick.
I love it!
Great video and the rig is awesome. The sandwich looked amazing and the look on your face said it all. Thanks for the video and GRIDDLE ON DUDES.
Thanks for watching bud....cheers
Mmmmmmmm, Wow what an awesome sandwich and what an awesome griddle and pit combination to. I've never seen one like that before. Anyway great sandwich and video keep them coming. We love your videos and recipes here in Preskitt, AZ. Take care and stay safe in East TN. Looks like you all have lots of weather coming your way.
Thanks for watching...appreciate that..
Delicious Neal!!!! You made me so hungry. Amazing cook. Sandwich looks very tasty and delicious. Have a wonderful day.
Thank you! You too!
Wow amazing Neal! This is a great video love the Santa Marie grill too!! Nicely done mate!
Glad you enjoyed it
🥹 Good God Almighty… that is a BEAUTIFUL THING BROTHA!!!! Take notes FTK Family, this is the ultimate WOW FACTOR 🫡
I can’t wait to see the epic cooks coming off this Santa Maria grill. This bar setting style of a French dip (if you will) is exactly my cup-o-tea Neal!
Stellar episode y’all… cheers 👊🏼😎🤙🏼
No doubt Thanks MIke....
Looks good. You build the fire on the left side and drag the coals to the cook side.
Just got all your seasonings in the mail they are amazing and one of your hats. Great merch
Awesome! Thank you!
Golly man, this is over the top for sure!
Thanks bud
Wow! That looks absolutely delicious! I swear I could smell it!💕
It's so good!
My new goal in my BBQ career is to get a TMG Volunteer on a trailer in my driveway. Awesome lookin' sandwich! The crust on that steak was unreal!
Heck yeah...they are great...
Absolutely glorious! Loved this!!!👍😊
Thanks so much!
Awesome cook, I love that grill. I have been wanting one, maybe one day
Right on
Dawn dish soap is a great protector when coming on open fire.
Nice to see stuff we talked about a couple years ago creep into the videos as time goes by. Ironic this vid popped up on my alert screen right after suggesting a similar sandwich on P&P vid.
Dude great video and cook!!! Gonna have to try this!!!
Hope you enjoy
Man oh man,, that made my mouth water! What butcher do you go to? The Lawson's are good people.
Great cook! - Thanks! - Cheers!
Thanks for watching!
Just got an email saying my FTK burger press will be delivered today. Look forward to using it and thanks for the content!
OOHHH yeah...thats awesome
Awesome sandwich! That cooker is quite the rig too! I gotta get me some tomahawks to grill/griddle!
Absolutely
i have a santa maria from lone star grillz with a griddle plate, freaking love that thing
Hey thats awesome....really are cool cooking machines...
@@TheFlatTopKing agreed
Living in Walland I am not far from TMG Pits and will have to pay them all a visit. The sandwich looks dynamite. Y'all have come a long way in producing your videos and your wife does a fantastic job with the camera. Your editing skills are great. Thanks to you both.
Hey thanks Bill...love that area..would like to retire that way...cheers
Stop in anytime Bill!
@@TheFlatTopKing Thanks, exactly what I am doing lately retired. Actually from Maryville and moved to Walland 15 years ago and then I retired from my food truck where I set up at UT once covid hit.
@@tmgpits Thanks guys
AWESOME
Good stuff.
Thanks!
Best video u ever made omg
TY
Man that Santa Maria looks awesome. I’ve been in the market for one. I’ll have to check out TMG Pits. Wonder how much they’d charge to ship to Nashville 🤔
You should do a review on it. Pros and cons. It’d be nice if it had heat proof handles on the firebox doors.
One thing I did notice since you just mentioned that...the handles do get hot...BUT if when you close em you leave the handles facing out....its helps a ton...just hard to remember
Hope y'all are okay in TN and weren't affected by those tornados the other night.
Crazy thing is we were in Nashville that weekend...thanks for asking...
Fantastic video. I really want a Santa Maria grill…just can’t justify it since there’s only two of us. QUESTION: I notice you always use spatulas that are rounded. I just wondered what it is about the rounded spatulas that you like? My dad cooked for 70 years, and always used squared off spats. If he got a new one that was rounded, he ground the end off until squared. I’ve always just bought the squared. Curious about the pros/cons, from a pro (that’d be you!). TIA
I actually have a video on what spatula to use and why I like mine...really breaks down to simple ideas...the roundness does not scratch the griddle seasoning, its flexible, angle I like, and feels good in the hand..most of that does not matter about the round but that all plays a part in why I like the spatula. Its also the exact same one from the Navy...so I was already familiar with it...
Cool. I’ll have to go find that video…must have missed it because we look forward to seeing every one you guys put out. Thanks for the input!
Out of curiosity, how long did this take, not including the overnight dry brine? I have done those long project cooks and it makes that final result that much tastier. Looks fantastic.
Well honestly about 4 hours...with the starting of fire and building coal bed etc...
Looks awesome!! Needs some cheese. What would you recommend?
I actually bought Provolone for this...but when it all came together..I just couldn't do it...
Boss, I hope when the camera shut off, you took that Tomahawk bone and gnawed it clean like a big dog. Another great cook, congrats 👏 🙌 😋
ahahahha YOU dang know it...
Whay wrap the pan in foil , its an AllClad , cleans up no prob
Exactly...less to clean....
I thought you didn’t believe in the overnight brine. 🤔 That sandwich looks like heaven
It depends on the size....for single standard portions...im not a fan...for larger 2/3 portions...makes some difference ...but like on my smoked prime rib....it would not have made a difference...its a sweet spot for me...
I used my pellet grill to smoke mine and my black stone Got to make the sauce my wife loves horseradish sauces
great combo
No cheese? look great
Shiiizzzam. ❤
What kind of wood are you using
Mix of cherry and hickory
🔥 🔥
Is this the first crossover episode?
Not really...i only did one...the smoked breakfast casserole...this is just enjoying cooking...ill do other cooks on pellets and pits with this one
2:50- What the? That didn't look like Duke's Mayo??? Are you going rouge on us??
hahhah
I have tried salting steaks and turns out very salt forward. Am i missing something? Wont do it again. Ruined very expensive meats. Just saying
I think it has more todo with what salt you used...i switched a while ago to diamond crystal kosher salt..its flaker....than table salt...maybe that would help...also...when salt brining...just spinkle like normal... both sides....put on cooling rack...then if you season with other things...dont use salt again...
You will probably gain about a hundred pounds by springtime.
Ahhahahah. No kidding. It’s a struggle for sure
Definitely not a santa maria pit ! No need for a flat top in sm for bbq!
ahhahahhaa OK....its 100 %a santa maria pit...griddle or no griddle...Griddles are extremely popular as accessories with these...cheers
The whole point of a "Tomahawk" Ribeye is for presentation. Just use a regular boneless ribeye. No one on this planet could tell the difference in this application. Looks great though.
man, love some of the shit you do that I haven't seen before.
Appreciate that
Wow, that's just fan-freaking-tastic! 💨🔥🥩🧄🧅🧈🥖😋
TY