My god man... I have a flank in the freezer just waiting. My girlfriend loves Pinot, steak, bacon & mushrooms. This covers it all! I will be making this very soon.
My mouth was watering through the entire recipe and then to see the final outcome was amazing. I hope your crew appreciates your preparation and presentation. Can't wait to give it a try! Thank you very much for a delicious recipe!
Just saw this on PBS Ft Myers FL. I've been looking for a way to make Flank Steak without it being too tough to chew.. Let's hope my comes out as good as yours looked
According to Aaron Franklin on Flank steak : „Hot and fast. Aaron does‘nt even care about tempering..... since this cooks so quickly: by the time the crust is developed, the interior should be low - medium to medium“ .... so the finger test makes prefect sense , specially in contrast to using a cheap instant thermometer. Great recipe by Raichlen, going to be one of my next tries. Great cooker , also my list 😅
Sorry Steve, but based on the first flip at 6:29 , I can't see how you got the finished sear/crust 6:43 at 3-4 minutes per side for a medium/medium rare cook. And seriously, why contaminate an entire jar of EVO for a single flank?
I love the comments on these videos... "I have a MasterBilt Walmart special smoker, that's not how you do it!" To the guy who literally wrote the book!
I realize Raichlen has made a deserved name for himself but how is he using “the poke test” to determine doneness when we live in a world with cheap instant read thermometers?
Because he's been doing this a long time and just knows. And even though all those little gadgets are available now, not everyone wants to be bothered using them.
My god man... I have a flank in the freezer just waiting. My girlfriend loves Pinot, steak, bacon & mushrooms. This covers it all! I will be making this very soon.
I will be making this soon on my PBC!!!
My mouth was watering through the entire recipe and then to see the final outcome was amazing. I hope your crew appreciates your preparation and presentation. Can't wait to give it a try! Thank you very much for a delicious recipe!
Just saw this on PBS Ft Myers FL. I've been looking for a way to make Flank Steak without it being too tough to chew.. Let's hope my comes out as good as yours looked
I know the PBC Rocks....gotta try the mushroom sauce now!!
You bet I'm doing this one!
meal fit for a king
Do you still have a TV show the caveman States looked awesome
According to Aaron Franklin on Flank steak : „Hot and fast. Aaron does‘nt even care about tempering..... since this cooks so quickly: by the time the crust is developed, the interior should be low - medium to medium“ .... so the finger test makes prefect sense , specially in contrast to using a cheap instant thermometer. Great recipe by Raichlen, going to be one of my next tries. Great cooker , also my list 😅
You failed to explain why no rebar was inserted in the Pit Barrel for the flank steak cook. I assume for higher temp. What internal temp?
Is there a keto alternative to using corn starch ?
Can you use lump charcoal in these too
Coyote Kryptonite Yes,I use jealous devil charcoal in mine,it is excellent.
Fuhgeddaboutit ‼️
Sorry Steve, but based on the first flip at 6:29 , I can't see how you got the finished sear/crust 6:43 at 3-4 minutes per side for a medium/medium rare cook. And seriously, why contaminate an entire jar of EVO for a single flank?
Why be a twat?
It's show biz, Kevin. You may do it your way.
I love the comments on these videos... "I have a MasterBilt Walmart special smoker, that's not how you do it!" To the guy who literally wrote the book!
@@thaney423 Exactly!
Starting to be a very expensive meal.
Needed a few more minutes. It's a flank not a ribeye.
No sauce chef? C'mon!
I realize Raichlen has made a deserved name for himself but how is he using “the poke test” to determine doneness when we live in a world with cheap instant read thermometers?
Because he's been doing this a long time and just knows. And even though all those little gadgets are available now, not everyone wants to be bothered using them.