I think a Traeger usually comes with a meat thermometer! just stick it into one of the steaks and google what temp you need for the doneness you prefer :D And if not, theres a ton of good ones for like 5-10 bucks online (the ones with a wire and a probe)
You should take it off the grill before it reaches the temperature that you actually want, as it will continue cooking for a bit after you take it off :)
Get the grill up to about 450°, put steaks on and close the lid for 1:30, do a quarter turn for the good grill marks, another 1:30, flip, 1:30, quarter turn, 1:30. Perfect medium rare every time.
I'd recommend learning how to make a brisket on the traeger. You can get a 5+ lb brisket, smoke it with the probe and the app will tell you when it's done, then you have one hell of a tasty meal prep for the week.
I'm looking forward to the One Chip Challenge being done in 50 years! I wonder if you'll still be competing then. That would be awesome to see an "elderly" man competing in any sort of weight lifting competition.
Cook meat until it reaches the correct temperatures not based on time. Get a meat thermometer and monitor the temperature. Also properly prep the meat with a tenderizer and rub. You can do this Mitch.
Depends on the thickness of the cut and the heat. A one inch steak, with temperature of 400-450F should be medium rare after 5-6 minutes per side. 450-550F (high heat) is the best temp range, allowing for 3-4 minutes per side to get medium rare. A thicker cut would be the same time per side, but gets moved to indirect heat to get up to temp internally. 130-140F. Also every steak needs to be rested off heat before it is cut. There's opinions on how long. 10mins per pound is a good rule. Considering that you have lower heat. Say 350°, 10 minutes per side should be good. 250°? 15 per side. Always check internal temp if you want to be sure. One way to check without temp is by feel, so touch your meat. A more cooked steak is more firm. Use the finger test, which is touching your thumb to your index finger and feeling the fleshy part below your thumb. That is how a rare steak feels. Middle finger and thumb is how medium feels. Takes some experience to dial in as with all things. At first you'll need at least a timer and a meat thermometer. Temp of the cooking surface is nice to know as well. After awhile it'll be like second nature.
Cook the most nutrient dense foods that exist: Foie gras, gelatin rich foods (beef tendon), and low starch potato based stuff (starch removal for realization that a lot of what we get from potatoes is amino building blocks that really work, while starch is the greatest promoter of endotoxin out of the food groups).
You can get a decent rice maker for like $30 American. Highly recommend that if you eat that much rice. It's an easy, put in cups of rice, put in cups of water. put on lid and press button, no need to measure time, it does it for you.
I believe that that model of Traeger has the ability to pair a wireless meat thermometer to it. That will greatly improve the consistency of your finished steaks.
If you’re eating a lot of rice then a rice cooker is mandatory, its even easier than a microwave because you just pour rice to one line and water to the next line the clic 1 button, walk away, and wait for the beep saying it’s ready If you get a real good rice cooker like a zojirushi then you can even leave the cooked rice in the rice cooker for up to 12 hours on the keep warm function
You can use your muscles to test steak by firmness comparison. Feel your unloaded thenar eminence with the index finger of the opposite hand, that would be similar to the firmness of a blued steak. Now bring the index finger of the first hand over to meet the thenar eminence to give you the firmness for rare. Move on to the next fingers, bring them one at a time to meet the same point. The second finger for medium rare, the next for medium, then your little finger for well done.... This works for most and it's taught to many chefs.... I'd be interested to see if it still works when you've some of the strongest hands in the world?!
Mitch is hilarious. Anybody that can keep it real, when they don't have to, is pretty awesome. Ive never owned a grill myself. He'll be #1 strongman chef in a year.
Love the dogs! *EDIT* As far as things to cook if you ever wanted some ideas there is a chef on youtube chef Jean-Pierre who makes things so simple even a culinary challenged person like myself has no issue with the recipes.
Just a quick bit of advice Mitch, all that juice in the bottom of the bowl, that juice would have stayed in your steak had you not cut it straight away. You should rest your steak for half the time you cooked it, before you cut it, give the meat time to reabsorb the juices.
"Cooking with Hopper"..... this could be a new series.... since it's November you should do either fall dishes or thanksgiving dishes (i'm a charcoal guy personnally, got a decent webers grill that i can use in the dead of winter even)
Reading these comments, I guess I’ve been cooking steaks wrong all these years……I’ve always thrown mine over a 1,200 degree infrared ceramic disc, constantly flipping and turning the steak until the entire steak is black, and perfectly blue rare in the center. Or, if I’m cooking for people that prefer medium rare and seared (not charred), I’ll sous vide it for a bit, then throw it on the infrared, constantly flipping till it’s dark brown, and edge to edge pink in the middle, temping at 130. But guess I’ve been wrong this entire time, and shoulda been cooking it at 4-550……
Salt meat the night before and leave in the fridge in a freezer bag or container. Butterfly Chicken for more even cooking. Leave meat out before cooking for about 1 hour, to let it come to room temp. Promotes more even cooking and makes it harder to dry it out as well as promotes faster cooking. Buy a probe, check the temp. Pull it 7-10 degrees early. Let it rest for 15 - 20 minutes before cutting into it.
You need to clean your chicken with lemon and water or at least with just water, and you got to get rid of the starch in your rice by rinsing it a few times.
Dear Mr Strongman Hooper, thank you for this very interesting video of your meal prep. I hope you see this as I have had to wait a while before responding. You see, after the third time I flung my phone across the room due to the massacre playing out in front of me, it turned off - never to come back on but I have a new phone now. After your amazing first year of strongman I have lots of belief in your ability to accomplishing anything you set your mind to but I'd be lying if I said I don't have some doubts about you becoming close to anything that one could describe as a "cook". I do look forward to following along on this journey, you can do this but could I ask for some trigger warnings and maybe blurring of certain content so as not to upset some of your more sensitive viewers. Looking forward to lots more great content and contest results.
I cook with gas but I sear my ribeye steaks at 500-525 degrees for 2 minutes each side then 400 degrees for about 4 minutes per side. Then let them rest for 5 minutes. The sear helps keep the juice in and then it’s super moist.
Mitchell, since you've been a long distance runner, how much protein needs does long distance runners have compared to strength trainees or bodybuilders? I am 186 cm, 100 kgs, muscular build, training for races up to marathon.
Not mitch, obviously, but as far as I know it's half a gram per pound of body weight up to 1 grqm for anyone but strength/hypertrophy who need somewhere around 1g to 1.25g per pound. Tbh it's up to the individual and highly personal, find what fuels your runs best by messing with your macros and see what feels best to you.
However done you prefer your meat, be sure to cut your steaks while they’re basically still on the grill to make sure they dry out as much as possible. A+
I think Mitch is trying to get roasted with his cooking skills. Salt and pepper is more than enough for steak. But just get yourself a meat thermometer and get it up to 125 and let rest 5 minutes before cutting. No right or wrong answer for medium rare. Depends on type/cut of steak, thickness, and cooking temp. Also get yourself a bottle of Italian dressing for the chicken. Makes a world of difference.
For advanced bodybuilders looking to maximize every instant of possible muscle protein synthesis so they can get the last 3 kilos of lean mass that their genetic potential can carry, it could be useful. But for the average gym goer or even the beginner and intermediate bodybuilder, simply having enough carbs over the course of your day will do everything you need carbs to accomplish. There's certainly an argument for endurance athletes to have intra workout carbs, but they probably won't have them in a *protein* shake for digestive comfort reasons. For "enhanced" athletes, there's certainly more of an argument to having increased carbs and adding them to your pre, post, or intra workout shakes.
If you just switch from Chicken on the grill first then steak. Most likely would have been less overcooked. I would only add just a little bit more salt but besides that. That food is serving a purpose of which is not satisfying taste buds.
The exact time for a perfect steak is going to vary hugely by temperature of the grill and thickness of the steak, I would just get a decent probe thermometer and go by that. Also, make sure to let your steaks (and chicken, and really any meat [although it's less important with fish]) rest for about 15 minutes after removing them from heat before you cut into them so that the juices released during cooking can be reabsorbed into the meat - makes a *huge* difference, especially if you're planning to keep them to eat later!
Mitch, dont worry about the UA-cam armchair experts. Cooking is something that you learn through trail and error. I’ve made about 1000 steaks before I perfected my methods. I would love to offer you some advice to prepare an even more amazing steak 🤙🏼 If time permits, you should try to ‘cure’ or dry age your steak, even if its just for 24 hours. What I do is apply a generous amount of Salt, Pepper, and Smoked Paprika for added color. Once that is applies you wrap the steaks in paper towels (to absorb the water that will be escaping). Once the steak is aged properly it will change colors from the bright red you see in store to a brilliant dark red (like red wine color). Thank me later, it will absolutely be more palatable 🤙🏼
Skip the “dry age” because that’s not dry aging if it’s only 24 hours, dry brine it instead (salt it then let sit uncovered in fridge for a few hours to overnight) it’ll give more flavour, and dry the outside of the steak so that it get a better sear. Also smoked paprika will burn, if you’re just using it for colour then your making steaks wrong because the colour should come from the Maillard reaction of the sear not the seasoning
@dantethunderstone2118 As a former butcher u sir are correct. Lots of salt and pepper and use a meat thermometer, especially with chicken breast…I recommend a thermapro but any well reviewed digital thermometer should do the trick. I haven’t overcooked a steak in years not because im a good chef but because i outsmarted my own lack of cooking ability
someone get this man a rice cooker! I actually just use an instant pot on manual mode for 4 mins, but an actual rice cooker would be more ideal.
Hahaha, yes rice cooker is the way to go! So easy.
And a kamado bbq❤
I use a Dutch oven and you can make quite a bit of rice in 30 minutes. His microwave rice doesn’t sound appealing lol
What's wrong with gas cookers
You don't need a rice cooker, rice in the microwave like this comes out perfect every time, just try it. Just don't buy that uncle Ben's bullshit
The giggles when he said “microwave the hell out of it until it looks good” was perfect😂😂😂😂. He knows he’s just like the rest of us😂😂😂
I think a Traeger usually comes with a meat thermometer! just stick it into one of the steaks and google what temp you need for the doneness you prefer :D And if not, theres a ton of good ones for like 5-10 bucks online (the ones with a wire and a probe)
You should take it off the grill before it reaches the temperature that you actually want, as it will continue cooking for a bit after you take it off :)
Thanks for posting this! Really like these kinds of videos
Get the grill up to about 450°, put steaks on and close the lid for 1:30, do a quarter turn for the good grill marks, another 1:30, flip, 1:30, quarter turn, 1:30. Perfect medium rare every time.
Also let sit for 5 min before cutting it in half.
I'd recommend learning how to make a brisket on the traeger. You can get a 5+ lb brisket, smoke it with the probe and the app will tell you when it's done, then you have one hell of a tasty meal prep for the week.
Mitch, heavy salt meat 30 mins before cooking.
Use a probe: 140f for steaks, 154f for chicken breasts. Rest 10 mins before cutting.
Blue rare or bust!
I'm looking forward to the One Chip Challenge being done in 50 years! I wonder if you'll still be competing then. That would be awesome to see an "elderly" man competing in any sort of weight lifting competition.
Cook meat until it reaches the correct temperatures not based on time. Get a meat thermometer and monitor the temperature. Also properly prep the meat with a tenderizer and rub. You can do this Mitch.
Rice microwaved in a plastic bowl just seems wrong. What about a rice cooker or instant pot?
You feel it!!!!! You feel it with your finger!!!! Obviously depends on so many factors so I just rely on touch 😇
Depends on the thickness of the cut and the heat. A one inch steak, with temperature of 400-450F should be medium rare after 5-6 minutes per side. 450-550F (high heat) is the best temp range, allowing for 3-4 minutes per side to get medium rare.
A thicker cut would be the same time per side, but gets moved to indirect heat to get up to temp internally. 130-140F.
Also every steak needs to be rested off heat before it is cut. There's opinions on how long. 10mins per pound is a good rule.
Considering that you have lower heat. Say 350°, 10 minutes per side should be good. 250°? 15 per side. Always check internal temp if you want to be sure.
One way to check without temp is by feel, so touch your meat. A more cooked steak is more firm. Use the finger test, which is touching your thumb to your index finger and feeling the fleshy part below your thumb. That is how a rare steak feels. Middle finger and thumb is how medium feels.
Takes some experience to dial in as with all things. At first you'll need at least a timer and a meat thermometer. Temp of the cooking surface is nice to know as well. After awhile it'll be like second nature.
55 celsius let steak rest 10 minutes for medium stake for chicken and pork 72 celsius for fish its about 50degrees celsius inside temp
Cook the most nutrient dense foods that exist: Foie gras, gelatin rich foods (beef tendon), and low starch potato based stuff (starch removal for realization that a lot of what we get from potatoes is amino building blocks that really work, while starch is the greatest promoter of endotoxin out of the food groups).
The knee level microwave made me uncomfortable
Add parsley and oregano to the salt and pepper and that's my go to spice mix for any meat. What about greens? What kind of veggies do you eat?
All about the temp. Use your thermometer. Don’t cut your steak immediately after cooking. Wait a few minutes.
Easy. No Nonsense. Scissors for Efficiency. Exactly what I expected from Mitchell.
You can get a decent rice maker for like $30 American. Highly recommend that if you eat that much rice. It's an easy, put in cups of rice, put in cups of water. put on lid and press button, no need to measure time, it does it for you.
I believe that that model of Traeger has the ability to pair a wireless meat thermometer to it. That will greatly improve the consistency of your finished steaks.
Rice cookers are a game changer.
Just add rice and water, then hit go. And they'll usually have a "keep warm" feature
If you’re eating a lot of rice then a rice cooker is mandatory, its even easier than a microwave because you just pour rice to one line and water to the next line the clic 1 button, walk away, and wait for the beep saying it’s ready
If you get a real good rice cooker like a zojirushi then you can even leave the cooked rice in the rice cooker for up to 12 hours on the keep warm function
I thought a rice cooker was unnecessary for something so easy.... Until I got one. So easy, keeps it warm for hours and doesn't use up the microwave 👍
You can use your muscles to test steak by firmness comparison. Feel your unloaded thenar eminence with the index finger of the opposite hand, that would be similar to the firmness of a blued steak. Now bring the index finger of the first hand over to meet the thenar eminence to give you the firmness for rare. Move on to the next fingers, bring them one at a time to meet the same point. The second finger for medium rare, the next for medium, then your little finger for well done.... This works for most and it's taught to many chefs.... I'd be interested to see if it still works when you've some of the strongest hands in the world?!
Great smokey flavor comes from doing it that way. Dont need much seasoning that way. Nice job!
you should buy a temperature probe for the steak. Some connect trough bluetooth to your phone. Let them cook until the internal temp is about 55 C
As long as you click those tongs when grilling, we all know you mean business!
GET THIS TO 1 MILLION VIEWS TELL YOUR AUNTS TELL YOUR UNCLES
Mitch is hilarious. Anybody that can keep it real, when they don't have to, is pretty awesome. Ive never owned a grill myself. He'll be #1 strongman chef in a year.
Love the dogs! *EDIT* As far as things to cook if you ever wanted some ideas there is a chef on youtube chef Jean-Pierre who makes things so simple even a culinary challenged person like myself has no issue with the recipes.
I second the Jean Pierre recommendation!
@@clementcroitor Yeah, the guy is great at making cooking simple.
Perfect medium rare steak international temp would be between 130° and 135°
Beef brisket can be very easy after the trimming of the fat is done.
Candy bacon on the grill is delicious
varies by the cut and thickness per side.
Mitch, you should try giving pulled pork shoulder a try. Either that, or smoked chili to toughen up those white boy taste buds!!
What you should learn to cook next on the Traeger? I’d recommend starting with… steak.
Rice cooker->❌ high tech grill that you can control from your phone->✅ 😂
Just a quick bit of advice Mitch, all that juice in the bottom of the bowl, that juice would have stayed in your steak had you not cut it straight away. You should rest your steak for half the time you cooked it, before you cut it, give the meat time to reabsorb the juices.
"Cooking with Hopper"..... this could be a new series.... since it's November you should do either fall dishes or thanksgiving dishes (i'm a charcoal guy personnally, got a decent webers grill that i can use in the dead of winter even)
Tagging in for the 1 million
Reading these comments, I guess I’ve been cooking steaks wrong all these years……I’ve always thrown mine over a 1,200 degree infrared ceramic disc, constantly flipping and turning the steak until the entire steak is black, and perfectly blue rare in the center. Or, if I’m cooking for people that prefer medium rare and seared (not charred), I’ll sous vide it for a bit, then throw it on the infrared, constantly flipping till it’s dark brown, and edge to edge pink in the middle, temping at 130. But guess I’ve been wrong this entire time, and shoulda been cooking it at 4-550……
They looked pretty damn good to me. Cheers from Ottawa.
Salt meat the night before and leave in the fridge in a freezer bag or container.
Butterfly Chicken for more even cooking.
Leave meat out before cooking for about 1 hour, to let it come to room temp. Promotes more even cooking and makes it harder to dry it out as well as promotes faster cooking.
Buy a probe, check the temp. Pull it 7-10 degrees early. Let it rest for 15 - 20 minutes before cutting into it.
Was that 12 oz each on meals and 4 cups rice or 6 chicken 6 steak 4 cups rice divided
Get rid of the traeger and get the gravity 980… blows that thing away and has wayyy more smoke and will sear if you need it 😊
im looking forward to hooper's future content of competing in bbq competitions lol
Its just as well you're strong Mitch
preheat your airfrier to 400F for 5 min
1 inch thick ribeye 6 minutes each side
perfect steak
Do you have to take special care of your teeth? Like, do you avoid hard or crunchy foods?
Get yourself a “MEATER” thermometer. Tracks the temp of the food to your phone, will keep you from overcooking or undercooking the meat.
You need to clean your chicken with lemon and water or at least with just water, and you got to get rid of the starch in your rice by rinsing it a few times.
Papi moose sharing his secrets of the hidden temple. ❤
Steak temps
rare 125f, 52c
Med rare 135f, 57c
Med 145f, 63c
Med well 150f, 66c
Well 160f
Chicken temp 165f, 74c
Let me correct you:
Rare- 125
Medium rare- 135
Medium- soft leather
Medium Well- saddle leather
Well- shoe sole
Chicken- why bother?
Dear Mr Strongman Hooper, thank you for this very interesting video of your meal prep. I hope you see this as I have had to wait a while before responding. You see, after the third time I flung my phone across the room due to the massacre playing out in front of me, it turned off - never to come back on but I have a new phone now. After your amazing first year of strongman I have lots of belief in your ability to accomplishing anything you set your mind to but I'd be lying if I said I don't have some doubts about you becoming close to anything that one could describe as a "cook". I do look forward to following along on this journey, you can do this but could I ask for some trigger warnings and maybe blurring of certain content so as not to upset some of your more sensitive viewers. Looking forward to lots more great content and contest results.
My wife and I have a smoking cook book that is amazing, and I’m sure I can find it and send you a link if desired
I cook with gas but I sear my ribeye steaks at 500-525 degrees for 2 minutes each side then 400 degrees for about 4 minutes per side. Then let them rest for 5 minutes. The sear helps keep the juice in and then it’s super moist.
You gotta get out Guga on UA-cam for steaks my dude. Man has it down to science 💪
Mitchell, since you've been a long distance runner, how much protein needs does long distance runners have compared to strength trainees or bodybuilders? I am 186 cm, 100 kgs, muscular build, training for races up to marathon.
Not mitch, obviously, but as far as I know it's half a gram per pound of body weight up to 1 grqm for anyone but strength/hypertrophy who need somewhere around 1g to 1.25g per pound. Tbh it's up to the individual and highly personal, find what fuels your runs best by messing with your macros and see what feels best to you.
You should try your hand at smoked trout, pork butt, and beef brisket.
Mitchell should do a rookie chef series
oh yes this is the content ive been wanting to see. im eating some bfast hooper, love your content
Try smoking some pork spare ribs. Low and slow. Look up the 3,2,1 method. Spare ribs are a great place to start your smoker adventure.
Any time I see someone just cook rice and not rinse and wash it I’m like WTF haha 😂
However done you prefer your meat, be sure to cut your steaks while they’re basically still on the grill to make sure they dry out as much as possible. A+
Get a thermometer, makes it much easier 145 degrees med rare, chicken 165 degrees
145 medium rare? Are you looking at the USDA’s chart? 130-135 is considered medium rare in the chef world.
Just a 4k grill. It’s a beautiful grill
Gonna tweet this out to my three followers. 1million views here we come! Choo-choo!
You mention the chicken shake but didn't mention Markus Rühl's infamous canned tuna fish, hot water, and rice cake protein shake!
Mitch you gotta do a Brisket just look up recipes. Remember google is your best ally second is trial and error.
I think Mitch is trying to get roasted with his cooking skills.
Salt and pepper is more than enough for steak. But just get yourself a meat thermometer and get it up to 125 and let rest 5 minutes before cutting. No right or wrong answer for medium rare. Depends on type/cut of steak, thickness, and cooking temp. Also get yourself a bottle of Italian dressing for the chicken. Makes a world of difference.
Not sure about others, but I like to cook the rice in chicken stock and find the rice far easier to eat than plain rice.
Yup cooking rice in chicken stock is a game changer, replacing some of the water with coconut milk is also delicious if you have the spare calories
I enjoy the chicken broth, but my Filipina wife would consider these suggestions blasphemy.
LHBK!
He is my favorite athlete ever..smart man Nd kind and funny etc..I m not gay
Do shrimp kabobs. Corn on the cob. Grill potatos. Heck, throw a brisket on that bad boy. Lol
Mitch what's your opinion on using clustodextrin or maltodextrin post workout as an addition to your protein shake?
For advanced bodybuilders looking to maximize every instant of possible muscle protein synthesis so they can get the last 3 kilos of lean mass that their genetic potential can carry, it could be useful. But for the average gym goer or even the beginner and intermediate bodybuilder, simply having enough carbs over the course of your day will do everything you need carbs to accomplish. There's certainly an argument for endurance athletes to have intra workout carbs, but they probably won't have them in a *protein* shake for digestive comfort reasons. For "enhanced" athletes, there's certainly more of an argument to having increased carbs and adding them to your pre, post, or intra workout shakes.
@@theKashConnoisseur Thanks bro 👍 💯
Outdated notions, but go ahead if you want to be stuck eating carbs.
Mitch get yourself a meat thermometer. They look juicy still, so I think you did good.
If you just switch from Chicken on the grill first then steak. Most likely would have been less overcooked. I would only add just a little bit more salt but besides that. That food is serving a purpose of which is not satisfying taste buds.
commenting with the hopes this video goes viral so mitch has to do the one chip challenge
There's something really funny about him talking about a 12 week weight loss program he has and this video. 😂😂
I use packets of micro wave rice because they are already cooked
Lol, you are the man mitch
Lacy needs more love and attention. She's precious!
Wondering why you're not yet on the carnivore diet, it's the most optimal diet for high performing athletes.
Mitchell would be hilarious on hot ones
The exact time for a perfect steak is going to vary hugely by temperature of the grill and thickness of the steak, I would just get a decent probe thermometer and go by that.
Also, make sure to let your steaks (and chicken, and really any meat [although it's less important with fish]) rest for about 15 minutes after removing them from heat before you cut into them so that the juices released during cooking can be reabsorbed into the meat - makes a *huge* difference, especially if you're planning to keep them to eat later!
rice cooker would be a game changer for mitch
That steak needs some garlic powder on it.
And maybe some time to dry brine it so the salt soaks in nice and deep.
Mitch, dont worry about the UA-cam armchair experts. Cooking is something that you learn through trail and error.
I’ve made about 1000 steaks before I perfected my methods.
I would love to offer you some advice to prepare an even more amazing steak 🤙🏼
If time permits, you should try to ‘cure’ or dry age your steak, even if its just for 24 hours.
What I do is apply a generous amount of Salt, Pepper, and Smoked Paprika for added color. Once that is applies you wrap the steaks in paper towels (to absorb the water that will be escaping). Once the steak is aged properly it will change colors from the bright red you see in store to a brilliant dark red (like red wine color).
Thank me later, it will absolutely be more palatable 🤙🏼
Skip the “dry age” because that’s not dry aging if it’s only 24 hours, dry brine it instead (salt it then let sit uncovered in fridge for a few hours to overnight) it’ll give more flavour, and dry the outside of the steak so that it get a better sear. Also smoked paprika will burn, if you’re just using it for colour then your making steaks wrong because the colour should come from the Maillard reaction of the sear not the seasoning
@@dantethunderstone2118this, gives it a nice crust
@dantethunderstone2118 As a former butcher u sir are correct. Lots of salt and pepper and use a meat thermometer, especially with chicken breast…I recommend a thermapro but any well reviewed digital thermometer should do the trick. I haven’t overcooked a steak in years not because im a good chef but because i outsmarted my own lack of cooking ability
Brisket baby !!!!!!!
It looked like the grill wasn't hot enough. idk🤷♂️
I’d like to see you cook Evan’s steak lol
Those steaks looked delicious
People who kill a steak with a million condensed and artificial flavours don't deserve that steak.
Looked damn good.
Cook the perfect steak with love.
Mitch, why do I feel you would lose in a cooking contest?
I guess rinsing/cleaning your rice would be too much of an ask?
My Canadian brother! Invest in a rice cooker!
Gotta try your hand at smoking a brisket
We finally see you do something you are not very good at😎
Here for the dogs
You've given us meals for the week, but what about meals for the strong?
Chicken should be grilled on low......internal temp 160F don't overcook. Steak cooked on high......140 perfect mid rare, bout 9 minutes