That was and is work off art. Nailed It. I know it was phenomenal. I'm like a rabid dog who hasn't eaten in a month watching your video. Thanks for sharing and your passion for cooking and grilling.............................Great Job
Please pin your seasoning dry rub. I’m a huge tomahawk fan and I aspire to do a better job each time. I get two fresh cuts like those each month. I want to try your seasoning. Oh and I already have Fluer De Sal. It was great to see you plug that
For me, this video is near the top of the heap for the Tomahawk steak videos on UA-cam. No nonsense, no loud music, get to it and show the end result. Very impressive in my opinion. That slice open shot near the end speaks for itself. Perfect.
Wow! If I finished one of those beauties and died 2 minutes later, they would never be able to get the smile off my face. Outstanding. Thanks Smokin' Joe.
I did a reverse sear on a couple of prime ribeyes for valentines day and it was the best steak I ever had. Super easy to do using the oven and then a cast iron pan on the stove to finish.
Joe, I have been smoking for about 3 years now. This whole time I have been attending the University of Smokin Joe’s Pit BBQ!!! lol thank you for your content and instruction!! Here is what I cooked New Year’s Day…… I cooked a tomahawk on Wednesday. It was one of my Christmas presents. First time cooking a tomahawk steak too. Aketa( my wife) likes her meat done so I pulled it off the smoker at 140 and reverse seared it then let it rest and allow the temp to come up to 145. It was one of the best steaks I have ever had!!
Fantastic video! I will say I was challenged a few years ago to move to salt ONLY for seasoning. I will say, I won't ever go back. I used to use various different blends and mixes and then went to just black pepper and salt. But just salt. Man. I won't go back. (I said that once, but it bears repeating.)
@@1230mkelly Temped isn't the right term as I see it. When I want to eat a nice steak I want to taste the steak. That is all. I love seasoned things. But a steak like this should taste of the flesh of the animal who gave his life and that is all. I used to use other seasonings, but pared it all the way back. My family also raises grass fed organic beef, so I am around the animals on a regular basis which colours my perspective I am sure.
I enjoyed watching this video. First time I ever saw a reverse seared grill. The burn and char on the outside with pink/juicy on the inside is right up my alley. That cripsy charred fat on the outside with the smoky tender meat on the inside has to be a wondrous flavor explosion with the Tri-tip seasoning. Awesome Job!
I followed your grilling process on a 2.7 lb tomahawk yesterday. Perfect results and one of the best steaks I've had in quite a while. Only thing I did differently was coating the steak on all sides with Kosher Salt and letting it stand on a rack uncovered in the fridge for 24 hours. That process really seemed to seal the juices in and tenderize the meat. Thanks for all the great vids you produce. Wife and I love watching you.
I just watched a guy smoke and sear a tomahawk steak, sear said steak over a open fire (pure artwork and skill) and then finish it with ridiculously chubby steak fries cut from the tater' itself. Now this is my kinda guy. Nice job brother. Well done.
My wife and I did a Tomahawk a few months. Did not use a smoker. I used kosher salt a lot. I also used a greek seasoning I make from a recipe on the net. I let it come to room temp then did 260 in the oven. when I hit 125 degrees I then used a flat cast iron skillet put a little oil on it and did the sear. The greek seasoning and the oil made a great sauce. It was great. I will be getting a new smoker soon and I will be using your style. It looks amazing. Already ordered the Tri Tip season.
Joe, I am learning a lot from you because of your teaching style. Your not trying to crack jokes and sell your personality as so many do on here. Thanks for your level headed instruction.
Smokin’ Joe…I’m new to the Chanel and loving the content. My son and I smoked a whole brisket ( first time ) last weekend before he went back to school UA Roll Tide! We used my 30 yr old Weber 18” Smokey Mountain. I was very worried about doing this for the first time, not only for the price of brisket per/lb but also the investment in time. Well due to your expert tips and tricks…the brisket emerged succulent, tender and delicious. Thank you for the content and we had a great time together smokin the brisket.
Joe you are the man. As you know we cooked a tomahawk steak your seasoning. It came out perfect. We had half left over. We waited two days to slice up the rest of the steak, we pan fried it in butter to warm it up. To me the tri tip seasoning even released more flavor. My misses who isn’t a meat lover really enjoyed both meals. Thanks I look forward to trying more of your tips thanks again.
Seems like a really nice guy and well made video.... For me, I think the steaks are just a tad too blackened and I prefer rib eye slightly more rare, but I bet they were great and thank you Joe from across the pond.
yea it is, i dont understand why people are saying its to black. Its because he let the stakes in the fire.... its a shame because it does not supose to be that black its burned meat and butter that makes it that black
Why do I torture myself. . .all the food you make looks absolutely delicious! If only we were friends back in the day I'd learn so much from you! Keep doing your thing!
Trying a tomahawk ribeye was on my bucket list. I followed your instructions. It came out great. I ordered two more tomahawks for the holiday weekend. I’m addicted now. You cook steak right thanks again.
Thanks for the tips because l was doing it my way instead of listening to the pros who have been doing it for a while. I will watch you and do a better job on all of my BBQ's next time thank you and God bless you and your family.
Those steaks look absolutely perfect. The pinkish center assures tenderness. That buttered crust looks amazing. I could just eat this phone. Excellent job
Used your recioe to smoke/grill up a couple tomahawks on my new Yoder smoker - it was hard to change up my rub from Grill Mates Montreal Steak to Cattleman's Tri-Tip, but I'm glad i did. Turned out fantastic! Nice change. Your videos influenced me to choose my new Yoder Competition Pellet Smoker. Thanks bud - your videos are great!
This is the matchup I was looking forward to. I was kinda hoping it would have been in the finals though. I hate to see what I consider to be the top two cooks up against each other this early in the competition. I can’t wait to see both videos. And thanks again for setting up this very entertaining series.
This is the first guy I've ever seen say where the best part of the ribeye is. I don't know why more people don't know that, that cap on top is twice as good as the rest of the ribeye.
Hey Joe! Totally appreciate your video and all the work you put into it. I've been smoking for some time now, but it's always great to learn something new from one of the best. It was difficult finding the tri-tip seasoning, but I [picked up a 10oz. jar. I hope it's as good as it looks in the video. Great job on both tomahawks, as well. Thanks and happy smoking! Dave
Thank you very much. We bought the tri tip run seasoning. We did apply it the way you said. I only have a kettle grill with wood chips and charcoal. The steak came out medium pink inside. Great tasting tomahawk. This was on my bucket list but there’s going to be more with the family. I got the 44 oz tomahawk from chop box. Thanks. Good grilling at ya. Godbless
Joe got me hooked on that Cattleman's Grill California Tri-Tip Rub & Seasoning! Great on Tri tip. I am going to put some in my pepper mill and bust it down some, about the size of pepper and try that on a steak.
Congratulations on making it to the next round. Your steaks look absolutely fantastic. You should have no problem moving on to round 3 with these babies...and for sportsmanship as well. I am disappointed that Mama & Papa Joe didn't have a link to your site..in fact, barely mentioned you at all. Good luck 😎👍
hey Joe, thanks for the excellent video. Now I have an idea of what I will do at the next garden party. I have subscribed to your channel. Best regards from Austria/Europe
You are the 1st person that I have seen cook a cowboy/tomahawk steak on a grill for over an hour and then reverse sear it very nicely. Both came out beautifully cooked.
Joe, I just came across your channel and I must say buddy you make them steaks look so darn good my man. Great job! I am looking forward to checking out your other videos. Thank you sir on how you explain the whole process that you go through.
Did 2 tomahawks tonight, seared on the charcoal grill 5 min each side. I then put them on my rectec 700 at 325 and made a garlic, thyme, rosemary, olive oil and butter baste. Pulled them off at 130 deg and they were so darn good. 👍
What are your thoughts on basting with the butter while it rests? It looks like it caused the flare ups to get a lot worse, and everything I've ever been taught is that flare ups are not good for the taste of your meat, it just leaves soot on the surface
Perfection -made with TLC by a master smoker who loves his work! Inspiring to watch the simple preparation and careful finishing of a truly American favorite - Ribeye and Steak fries!.
I can see, feel, and almost smell the love put into those steaks... Forget going to MARS, let's create smell-o-vision first... Happy GRILLING from VIRGINIA BEACH!!!+++:))) Kyle
I used to deliver high quality meat and food to restaurants. I see how much money is in food plus I love to eat I’ve had some of the best food in my life from places you’ve never imagined videos like this make me want to cook and get better and start selling dinners and eventually open a restaurant or food truck.
English: I will cook a steak Canadian: Cooking the steak, eh American: I'm going to go ahead and cook this bad boy right here, real quick. In any language, great video, great looking steak!
i like how your hand was on fire lol 10:44 THATS WHERE THE FLAVOR IS! awsome cook, looks delicious, I love you got a good amount of smoke flavor on there, and got a great sear, and got it a pretty perfect and even temp, and it was tender and basted beautifully. usually, you can only achieve a few of the things.
Grilling 40 years the only thing I disagree with is the pressing your meat to get a clean char mark. Almost everything is spot on for technical grilling. Tomahawk is a oh shit steak!
That was and is work off art. Nailed It. I know it was phenomenal. I'm like a rabid dog who hasn't eaten in a month watching your video. Thanks for sharing and your passion for cooking and grilling.............................Great Job
Nice
Please pin your seasoning dry rub. I’m a huge tomahawk fan and I aspire to do a better job each time. I get two fresh cuts like those each month. I want to try your seasoning. Oh and I already have Fluer De Sal. It was great to see you plug that
เนื้อแกรด A
Where is the so called description box with all the products?
@@larryusagmail4751 Basement
For me, this video is near the top of the heap for the Tomahawk steak videos on UA-cam. No nonsense, no loud music, get to it and show the end result. Very impressive in my opinion. That slice open shot near the end speaks for itself. Perfect.
Thank you so much Gray!👍
The zone..perfection.ya thats me..made one one came out like this..but im the rub guy..lol
fesfes
Best steak video on the internet. Need that smoker in my life.
Thanks my man!🤘
Wow! If I finished one of those beauties and died 2 minutes later, they would never be able to get the smile off my face. Outstanding. Thanks Smokin' Joe.
Hahaha! Thanks Brent!🤘
That glove was a HERO!
Those got to be my Vote for the Best! You are a winner Bro! The Texas Ranger knows!
Thanks so much John!👍
I did a reverse sear on a couple of prime ribeyes for valentines day and it was the best steak I ever had. Super easy to do using the oven and then a cast iron pan on the stove to finish.
Ovens arent for a Beef Steak a Slow sear is better.
Thank you so much for watching my video. Please vote for my video here:
ua-cam.com/users/SmokinJoesPitBBQcommunity
Joe, I have been smoking for about 3 years now. This whole time I have been attending the University of Smokin Joe’s Pit BBQ!!! lol thank you for your content and instruction!! Here is what I cooked New Year’s Day…… I cooked a tomahawk on Wednesday. It was one of my Christmas presents. First time cooking a tomahawk steak too. Aketa( my wife) likes her meat done so I pulled it off the smoker at 140 and reverse seared it then let it rest and allow the temp to come up to 145. It was one of the best steaks I have ever had!!
No frills, thrills, just straight up killed it.... looked amazing!
Thanks Alsip!🤘
Fantastic video! I will say I was challenged a few years ago to move to salt ONLY for seasoning. I will say, I won't ever go back. I used to use various different blends and mixes and then went to just black pepper and salt. But just salt. Man. I won't go back. (I said that once, but it bears repeating.)
Wow. You are not tempted to use nothing else; as there are some good seasonings out there.
@@1230mkelly Temped isn't the right term as I see it. When I want to eat a nice steak I want to taste the steak. That is all. I love seasoned things. But a steak like this should taste of the flesh of the animal who gave his life and that is all. I used to use other seasonings, but pared it all the way back. My family also raises grass fed organic beef, so I am around the animals on a regular basis which colours my perspective I am sure.
Visited Austin TX in 2015. I am a fullblooded carnivore so I was in heaven. You guys don't mess around with meat, goddamn!
I am new with kingstone smoker...and till now You have the best things I can find. Thanks, and keep it up
I enjoyed watching this video. First time I ever saw a reverse seared grill. The burn and char on the outside with pink/juicy on the inside is right up my alley. That cripsy charred fat on the outside with the smoky tender meat on the inside has to be a wondrous flavor explosion with the Tri-tip seasoning. Awesome Job!
I followed your grilling process on a 2.7 lb tomahawk yesterday. Perfect results and one of the best steaks I've had in quite a while. Only thing I did differently was coating the steak on all sides with Kosher Salt and letting it stand on a rack uncovered in the fridge for 24 hours. That process really seemed to seal the juices in and tenderize the meat. Thanks for all the great vids you produce. Wife and I love watching you.
That's awesome! Thank you for sharing your experience. 👍
I just watched a guy smoke and sear a tomahawk steak, sear said steak over a open fire (pure artwork and skill) and then finish it with ridiculously chubby steak fries cut from the tater' itself.
Now this is my kinda guy. Nice job brother. Well done.
Thanks so much Tony. 👍
My wife and I did a Tomahawk a few months. Did not use a smoker. I used kosher salt a lot. I also used a greek seasoning I make from a recipe on the net. I let it come to room temp then did 260 in the oven. when I hit 125 degrees I then used a flat cast iron skillet put a little oil on it and did the sear. The greek seasoning and the oil made a great sauce. It was great. I will be getting a new smoker soon and I will be using your style. It looks amazing. Already ordered the Tri Tip season.
That sounds delicious Dale. I've heard Greek seasonings on beef pairs really well. 👍🏼
Joe, I am learning a lot from you because of your teaching style. Your not trying to crack jokes and sell your personality as so many do on here. Thanks for your level headed instruction.
Thank you so much for the kind words. I appreciate you watching 👍
*You're not trying
@annehajdu8654 #englishmajor
WOW WOW WOW, awesome cooking you do! I’m glad I do t live close to you! Great cooking. You got my vote!
Smokin’ Joe…I’m new to the Chanel and loving the content. My son and I smoked a whole brisket ( first time ) last weekend before he went back to school UA Roll Tide! We used my 30 yr old Weber 18” Smokey Mountain. I was very worried about doing this for the first time, not only for the price of brisket per/lb but also the investment in time. Well due to your expert tips and tricks…the brisket emerged succulent, tender and delicious. Thank you for the content and we had a great time together smokin the brisket.
Joe you are the man. As you know we cooked a tomahawk steak your seasoning. It came out perfect. We had half left over. We waited two days to slice up the rest of the steak, we pan fried it in butter to warm it up. To me the tri tip seasoning even released more flavor. My misses who isn’t a meat lover really enjoyed both meals. Thanks I look forward to trying more of your tips thanks again.
Very nice Bill! Glad you and your wife enjoyed it. 👍
Beautiful steaks and delicious looking fries. I gotta try that tri tip rub!
Seems like a really nice guy and well made video....
For me, I think the steaks are just a tad too blackened and I prefer rib eye slightly more rare, but I bet they were great and thank you Joe from across the pond.
yea it is, i dont understand why people are saying its to black. Its because he let the stakes in the fire.... its a shame because it does not supose to be that black its burned meat and butter that makes it that black
Why do I torture myself. . .all the food you make looks absolutely delicious! If only we were friends back in the day I'd learn so much from you! Keep doing your thing!
The steak with a handle. What more could you ask for. Awesome video! 😎
I know right! I live food with built in handles. Thanks for watching.👍
Mouth watering sir, I learned a greater respect for the cooking process. Shalom from Australia
Trying a tomahawk ribeye was on my bucket list. I followed your instructions. It came out great. I ordered two more tomahawks for the holiday weekend. I’m addicted now. You cook steak right thanks again.
Which method did you use? A) Just salt and pepper or B) Cattleman seasoning?
Omg Joe you're killing me! That looks so good. Now I'm hungry, lol presentation as always excellent!
Thank you so much Brad!👍
Thanks for the tips because l was doing it my way instead of listening to the pros who have been doing it for a while. I will watch you and do a better job on all of my BBQ's next time thank you and God bless you and your family.
Thank you! I bought one and wasn't sure how to do it - you've helped show me how it's done! Thanks man
Your narratives are top notch. I love your program.
Those steaks look absolutely perfect. The pinkish center assures tenderness. That buttered crust looks amazing. I could just eat this phone.
Excellent job
Ribeye assures tenderness.
@@godslayer1415 yes lord!
Used your recioe to smoke/grill up a couple tomahawks on my new Yoder smoker - it was hard to change up my rub from Grill Mates Montreal Steak to Cattleman's Tri-Tip, but I'm glad i did. Turned out fantastic! Nice change. Your videos influenced me to choose my new Yoder Competition Pellet Smoker. Thanks bud - your videos are great!
Nice! That rub is so darn good. 👍
This is the matchup I was looking forward to. I was kinda hoping it would have been in the finals though. I hate to see what I consider to be the top two cooks up against each other this early in the competition. I can’t wait to see both videos. And thanks again for setting up this very entertaining series.
you sir are a freak of nature... I love it!!!! I want more!!! thank you for the channel!
Delicious! I'd go for the straight ol' salt and pepper combo. Man, you made me hungry.
Thanks for watching. Salt & Pepper steak was great. 👍
Great video! Took the time to show all the steps thoroughly!! Thanks Vince
Jeez I am drooling over here brother!! Next time I am down in Texas I will bring the steaks and you can cook them!! Good luck brother!!
Thank you Ricer! I'd love to do that some day bro. A few Coronas and Tecates plus some meat! Thanks for watching buddy!🤘
I am sitting here watching this and salivating! Looks PERFECT
Brotha!! you out did yourself. those steaks look absolutely perfect
Thank you 👍
One of my favorite channels thus far 🙌 👌
This guy is a certified steak beast. Damn now i,m so hungry. I love the way you present it on the plate.
Thank you Richard. I appreciate you watching buddy.👍
@@SmokinJoesPitBBQ will this reverse sear work on regular ribeye as well. Or sear 1 - 1.5 inch ribeye first and then to lower heat,?
Certified Steak Beast!!!! 😆 That's great
At 14 minutes of the video I fainted, So Perfect!! Can that be my screen saver?
This is the first guy I've ever seen say where the best part of the ribeye is. I don't know why more people don't know that, that cap on top is twice as good as the rest of the ribeye.
I hate it when I go buy and its been cut off for ???? reason.
Oh heck yes
I’ve seen multiple chefs talk about the cap being the best part of the steak.
@@charlesrogers1471 it’s cut off so you get the rib “eye” and the rib eye “cap” get sold separately
Ive watched dozens of videos, this is my favorite method
Joe, we used your way yesterday and it came out perfect. Thank you for the information.
Watching this in bed at night makes me want to start up my smoker and cook. Great great video.
You nailed this brother! Thanks for posting. I am doing our tomahawks today using your method here. Thanks again.
Nice Adrian, enjoy buddy!🤘
ribeye is the best part of the cow
this guy is really good
Thank you so much for watching 👍🏼
Dude Outback Steakhouse said they need you 🍺🍻🍺
just came across this, great channel and content.
the American Spirit transferred and conveyed well here.
greetings from germany.
Hey Joe! Totally appreciate your video and all the work you put into it. I've been smoking for some time now, but it's always great to learn something new from one of the best. It was difficult finding the tri-tip seasoning, but I [picked up a 10oz. jar. I hope it's as good as it looks in the video. Great job on both tomahawks, as well. Thanks and happy smoking! Dave
Joe, great presentation!
Thank you very much. We bought the tri tip run seasoning. We did apply it the way you said. I only have a kettle grill with wood chips and charcoal. The steak came out medium pink inside. Great tasting tomahawk. This was on my bucket list but there’s going to be more with the family. I got the 44 oz tomahawk from chop box. Thanks. Good grilling at ya. Godbless
Very nice Bill! I bet it came out fantastic!🤘
Joe got me hooked on that Cattleman's Grill California Tri-Tip Rub & Seasoning! Great on Tri tip. I am going to put some in my pepper mill and bust it down some, about the size of pepper and try that on a steak.
I bet that would be amazing!
It's after midnight in California, and my mouth is watering for this meal. I am going to the market the moment they open in the morning.
Nice work!
Looked great.
Perfect instruction that anybody could understand.
I love it... we can truly feel the passion. Those looked amazing🙏🏾
Joe, you huckin' back two Tommy's in one sitting is almost more impressive than the cook on those bad boys. Well done my friend.
Congratulations on making it to the next round. Your steaks look absolutely fantastic. You should have no problem moving on to round 3 with these babies...and for sportsmanship as well. I am disappointed that Mama & Papa Joe didn't have a link to your site..in fact, barely mentioned you at all. Good luck 😎👍
man that was fire power over there, very nicely done
Thank you!👍
Many don't, but I like to use the flames too! Don't fear the flames learn to use them!
4 minutes of flame like that 😂 good luck with that
Thank you Joe. Excellent video. I’ve been told that cooking with Fleur de sel would be wasteful - it is a luxurious finishing salt.
Those steaks looked so good that I was crossing my eyes and salivating at the same time!
Me too...
Thanks!
Brother Joe!!!The steaks look amazing great color five star steaks. The fries look delicious great technique brother you hit a homerun.
Thank you so much Brother Thyron! 🤘
hey Joe, thanks for the excellent video. Now I have an idea of what I will do at the next garden party. I have subscribed to your channel. Best regards from Austria/Europe
The juices oozing off that steak were synchronous with the drool coming out of my mouth... in other words, I felt that
You are the 1st person that I have seen cook a cowboy/tomahawk steak on a grill for over an hour and then reverse sear it very nicely. Both came out beautifully cooked.
Joe, I just came across your channel and I must say buddy you make them steaks look so darn good my man. Great job! I am looking forward to checking out your other videos. Thank you sir on how you explain the whole process that you go through.
Thanks Bill!👍🏼
My mouth has been watering watching the whole video. It’s 10:00pm and I’m very jealous at this moment lol 🤤
Did 2 tomahawks tonight, seared on the charcoal grill 5 min each side. I then put them on my rectec 700 at 325 and made a garlic, thyme, rosemary, olive oil and butter baste. Pulled them off at 130 deg and they were so darn good. 👍
Nice Shawn, that sounds delicious buddy. 🤘
Thank You for an amazing video & all the links You give!! You ROCK my friend!!!
Thank you Claudio!👍🏼
Tried a similar version. Was excellent. Thank you for the guidance.
Thanks for watching Nick. 👍
You are SO NICE and friendly! Like, one of the nicest people I’ve ever known :)
What are your thoughts on basting with the butter while it rests? It looks like it caused the flare ups to get a lot worse, and everything I've ever been taught is that flare ups are not good for the taste of your meat, it just leaves soot on the surface
Was thinking the same =/
Totally agree. I didn't like that part in an otherwise well done preparation.
Great job chef. I love cooking on a Frontiersman! You nailed it!
thanks Joe, great presentation. Wish I could afford a Wagyu tomahawk, that has got to be an 80 to 100 dollar steak per each even at wholesale
More like 200 or 300... oh yea don't ever cut the fat off...
Perfection -made with TLC by a master smoker who loves his work! Inspiring to watch the simple preparation and careful finishing of a truly American favorite - Ribeye and Steak fries!.
Yes sir Zman! Thanks for watching buddy 👍🏼
I can see, feel, and almost smell the love put into those steaks... Forget going to MARS, let's create smell-o-vision first...
Happy GRILLING from VIRGINIA BEACH!!!+++:)))
Kyle
Amazing !!! First thing thanks for help the beginner !! # two nice gloves and final I need practice a lot ,saludos
Those gloves are good asf damn. Had your hand in fire and nothing was wrong lol
That is some next level trust in your equipement
Right On! Joe- you are invited to the Cook Out. I will make the Potato Salad.
Thanks my man! Love homemade potato salad. 🤘
Congratulations young man!! Great job on these steaks!! Love those grill marks!!!🥰👏🏻💃🏼💪🏻
Thanks so much Mrs. Gina!👍❤
@@SmokinJoesPitBBQ Where's the LINK?
@@extremepicks which link?
Bro you should have won first place on contest. I was drooling the entire video, your a grill master.
Never trust a skinny chef. I trust this man.
Trust me I can make flavorful fall off the bone ribs nd tender ribeyes steaks
I wanna see.😁
I agree with that👍👍👍
Long life from Texas. Best way to cook these babies.
Phenomenal looking steaks. I love how they turned out. The fries also looked great. Cheers, Joe! ✌️
Always let the steak reach room temp before grilling. Rule #1!!
I fell out of my recliner trying to get to Texas but wife stopped me. Awesome job
Absolutely beautiful. I can't help but think that after half an hour, the steaks must be way too cooled off, no?
Hello Tom, I know I said 30 minutes in the video but it was only 10 minutes rest time. 👍
@@SmokinJoesPitBBQ Thank goodness!!!
I used to deliver high quality meat and food to restaurants. I see how much money is in food plus I love to eat I’ve had some of the best food in my life from places you’ve never imagined videos like this make me want to cook and get better and start selling dinners and eventually open a restaurant or food truck.
English: I will cook a steak
Canadian: Cooking the steak, eh
American: I'm going to go ahead and cook this bad boy right here, real quick.
In any language, great video, great looking steak!
toooo funny
Australian, chuck another steak on the barby
When flames 🔥 started coming up anxiety started to get best of me 😅
🤣👍
i like how your hand was on fire lol 10:44 THATS WHERE THE FLAVOR IS! awsome cook, looks delicious, I love you got a good amount of smoke flavor on there, and got a great sear, and got it a pretty perfect and even temp, and it was tender and basted beautifully. usually, you can only achieve a few of the things.
The burnt caramelized fat around the edges is my favorite part 😂
Amen
As a Mimac Indian, this was I was taught to cook. Weather on a fire or in a cast Iron pan sear the meat first... Then cook it on low for 3 to 4hrs !!!
I would have liked to see the spinalis to see how that part turned out (its the best part), otherwise good cook!
Thanks Todd. It was absolutely delicious as well. My daughter ate most of it on both steaks. 🤘
awesome dude. moderation with the pure heaven you displayed! You rock.Go get em cowboy.!!! God bless you. And The USA
Grilling 40 years the only thing I disagree with is the pressing your meat to get a clean char mark. Almost everything is spot on for technical grilling. Tomahawk is a oh shit steak!
I am so glad I found this channel. Love your work. Best of luck to you my friend.