man, you are very funny. I found your videos randomly while looking for a grill and now I can't stop watching them. Good job and regards from South Florida
Thank you for taking the time to create all your videos, they have been so helpful. I do have one request. Can you show us the best way to clean a grill? I have had a few built in grills when I was in California but have always found them difficult to keep them looking nice. I could keep them clean to maintain their cooking ability but never new looking.
It’s good that you mentioned tempering the meat before cooking. Hamburger or thick steak straight out of the fridge is difficult to cook well without overcooking the outside while waiting for the inside to come up to temp.
One mistake I see people making all the time when I go to a friend's home for a bbq is that they have a grill on a cart and it isn't leveled properly. Then they have all sorts of hot and cold spots on their grill. Great video though. Thanks!
What did you season it with....I didn't see it on the video. You should let it rest with a few pats of butter on the steak, melting and flavorizing that beautiful cut of loveliness... Being a former restaurant owner, the butter on the steak (some prefer coconut butter) is truly a steakhouse hack. Changes the steak-experience.
Hey :-) I don't know what it's like in the US but here in Denmark more and more local butcher shops are sadly closing, and we're left with only the large malls to buy our meat. Our town centres are basically 'dying' and giving in to dentists, lawyer firms etc. In Sønderborg, where I live, we don't have a single butcher shop left. It's a town of 'only' about 30.000 people but still :-( The larger malls _do_ provide "specialty areas" where they have butchers employed, but it's just not the same. You don't have a conversation with them and it feels like they don't have the same pride in delivering good quality. I guess they lack the insentive to do their best because they are only a small peace of a huge mall.
Yes this is definitely happening in the US. There are hardly any butchers around. With the big stores there is no personality involved and skills aren't there. Also like he said the quality sucks.
u nailed many of the keys to success tri-tip is one of, if the most, beefy tasting cut Weber igrill is a pos Local Aldi has the best value hi-qual steaks in my area
Debating whether to get the Napoleon prestige pro 500 or an infrared grill like the Saber or Lynx. No more flare ups and suppose to lock in the flavor. What are your thoughts, which do you prefer. Gas grill or infrared grill. I love the lights on the prestige pro. But lights don't make a great tomahawk 😂 Thanks mate 👍
Good video. I think the quality of the meat is even more important on gas grills since you aren't adding a bunch of extra flavors like charcoal grilling or some sort of smoking (or reverse sear smoking etc), so your meat flavor and seasonings really come through and that better tasting meat will make a big diff. Also 100% agree with your temp probe #1. This goes for indoor cooking too. Get a good quality temp probe/therm and when you cook it to the right temp not only is it safe but comes out so much better.
we found a restaurant depot supply outlet near us. In order to shop there you need to have a business ID but it does not need to be food related business. We buy the same meats that all the local restaurants buy. Nothing is precut so most pieces are in the 10 to 30 pound range and you need to trim it and cut it yourself but the quality is excellent and the price is about half what you would pay in a grocery chain for lower quality stuff
bro, get to the points, shld have been 2-4 mins max... dont drag too much... you prob a good story teller coz they need a good dragster... but not the basic top 5 type vids... 😅
@@fablan3308 actually, that’s not true, and no decent steak comes to room temp in an hour, anyway. There are many reasons to put meat on the grill right out of the fridge.
@@Maxwell1989 Yes, that may be a difference. My local grocery butcher does get local meat as well, but I don't think that is the real difference. The real difference is that you often can get different grades of meat and can order diffrerent cuts and grades than you can't get at the grocery store. For example, when I want to do briscuit, I go to a butcher becaus he is willing to order one in for me specifically in the grade I want. However, that is NOT a processing difference and is NOT a reason to avoid the grocery store butcher if they have good quality meat in the cuts you like under the glass. My question originally had to do with his implication that there is something different about the two with respect to the processing of the meat and I suspect it's patently wrong when comparing equal products (basic steaks of the same grade, etc.).
I totally agree with the quality of meat. Personally I prefer to support local butcher shops and can’t stand processed food pumped full of hormones and water.
Bro. This video was not helpful. Walk the customers thru the manual getting started section. Season the grill. Develop start process. Develop after use process. Quality meats is an insult. Where you get the meat is not an indication of quality. The processing of the meat does what to the meat? The meat is treated to kill bacteria. Wash the meat before cooking and cook to certain temperature on the package. Grills have been around so long they only differ by cabinet. They internals are the same. Paying $3000 for s grill it should come with all accessory's for a good cook. 🤔
Umm... what is "highly processed meat"? Please try to explain the difference between a USDA grade prime T-bone steak from a "highly processed" "big box" source and one from your 'Local Joe' butcher shop.🙄
20:50 very poor beer selection. Lol. Same as your top 5 tips, don’t cheapen out on the beer. Buy some decent beer. Especially without the words “light” and “lite” on the name
Gas grills can work quite well. I own a Weber Performer and I always use hardwood charcoal...tough to beat that flavor, and it does provide some direct heat to help keep the meat juicy. We recently bought a Napoleon Prestige 500 with the infrared burner...the steaks cooked on this grill have been juicier than what we can achieve on the Weber Performer, but without the woodsy flavor that you get with hardwood charcoal. Using the smoker box on the Napoleon helps a bit, but the flavor is still a bit behind what we achieve on the Weber.
man, you are very funny. I found your videos randomly while looking for a grill and now I can't stop watching them. Good job and regards from South Florida
Awesome glad to hear it! Make sure to subscribe we have some big giveaways coming up
When I started watching the video, I wasn't hungry. Now, I must run and cook. Thank you man.
go bbq !
Thank you for taking the time to create all your videos, they have been so helpful. I do have one request. Can you show us the best way to clean a grill? I have had a few built in grills when I was in California but have always found them difficult to keep them looking nice. I could keep them clean to maintain their cooking ability but never new looking.
Thats a great idea ill add it to our list of video ideas
It’s good that you mentioned tempering the meat before cooking. Hamburger or thick steak straight out of the fridge is difficult to cook well without overcooking the outside while waiting for the inside to come up to temp.
Great video! Meat always at room temp before putting on the grill or oven
Agree!
One mistake I see people making all the time when I go to a friend's home for a bbq is that they have a grill on a cart and it isn't leveled properly. Then they have all sorts of hot and cold spots on their grill. Great video though. Thanks!
Great point!
What did you season it with....I didn't see it on the video. You should let it rest with a few pats of butter on the steak, melting and flavorizing that beautiful cut of loveliness...
Being a former restaurant owner, the butter on the steak (some prefer coconut butter) is truly a steakhouse hack. Changes the steak-experience.
Good to know!
Thumbs up for the custom cutting board from your friends parents! Big ups to them! I've been wanting some nice cutting boards
Thanks again!
Very few butcher shops actually sell local processed animals from live. They almost all get their beef in primal cuts from the big processors.
yeah thats wild
Would not recommend at all using a steel brush! You risk getting steel in your food, always use wood bristle brush.
Great video and helpful…but I have to put him on 1.5 play back cause he doesn’t get to the point
working on it
Can you do a review on a charcoal basket for gas grills?
great idea!
Hey :-)
I don't know what it's like in the US but here in Denmark more and more local butcher shops are sadly closing, and we're left with only the large malls to buy our meat. Our town centres are basically 'dying' and giving in to dentists, lawyer firms etc.
In Sønderborg, where I live, we don't have a single butcher shop left. It's a town of 'only' about 30.000 people but still :-(
The larger malls _do_ provide "specialty areas" where they have butchers employed, but it's just not the same. You don't have a conversation with them and it feels like they don't have the same pride in delivering good quality. I guess they lack the insentive to do their best because they are only a small peace of a huge mall.
dang. We're having a meat shortage here as well
Yes this is definitely happening in the US. There are hardly any butchers around. With the big stores there is no personality involved and skills aren't there. Also like he said the quality sucks.
Hello from Indiana USA
NEVER BUD LIGHT
lol
u nailed many of the keys to success
tri-tip is one of, if the most, beefy tasting cut
Weber igrill is a pos
Local Aldi has the best value hi-qual steaks in my area
oh yeah
Thanks for the link to the Meater probe . they had a special , free gloveswith purchase of Meater Plus
Love your videos! You should have a bbq show!
Haha. This kind of is! More cooking videos coming
Debating whether to get the Napoleon prestige pro 500 or an infrared grill like the Saber or Lynx. No more flare ups and suppose to lock in the flavor. What are your thoughts, which do you prefer. Gas grill or infrared grill. I love the lights on the prestige pro. But lights don't make a great tomahawk 😂 Thanks mate 👍
I like lynx out them all, but Napoleon is great for the money. The Lynx has the best burners for cooking steaks
Good video. I think the quality of the meat is even more important on gas grills since you aren't adding a bunch of extra flavors like charcoal grilling or some sort of smoking (or reverse sear smoking etc), so your meat flavor and seasonings really come through and that better tasting meat will make a big diff. Also 100% agree with your temp probe #1. This goes for indoor cooking too. Get a good quality temp probe/therm and when you cook it to the right temp not only is it safe but comes out so much better.
Awesome totally agree
"Do you hear that, do you hear that?" hahahahaha!!!!!!!
Thanks for watching!
So funny, he said good meat from Costco?, Whole Foods? Might as well go to 7-11. Those stores sell garbage. BTW, what is “processed steak”?
Yes i shop once a week at the butcher shop
Great job!
Do wood and coal vids
We have some
Awesome video, I'll give it a try and will let you know.
nice!
All top topics.
yup! Thanks for watching!
we found a restaurant depot supply outlet near us. In order to shop there you need to have a business ID but it does not need to be food related business. We buy the same meats that all the local restaurants buy. Nothing is precut so most pieces are in the 10 to 30 pound range and you need to trim it and cut it yourself but the quality is excellent and the price is about half what you would pay in a grocery chain for lower quality stuff
dang, nice! go right the source!
Gotta like the guy eating at his desk when there’s a legit break room….did you guys run a special with cash prizes?
haha
Thats Randy our salesman. He never takes a break!
@@embersliving Tis the nature of sales. When are you guys going to do a MEATER block review?
There is a huge difference between BBQ and grilling. BBQ is low and slow. A grill is not a BBQ.
Ooooh
bro, get to the points, shld have been 2-4 mins max... dont drag too much... you prob a good story teller coz they need a good dragster... but not the basic top 5 type vids... 😅
haha sorry
@@embersliving like ur vids otherwise 😄 informative
Says the guy who cannot spell for “shid”. Lol.
@@FXMAN66 dont sit on bananas too much... i hope you like the spelling...
@@EndOfIt lol!
I’ve always buy my meat at a small butcher shop for taste and cuts! I don’t buy big store meats for a bbq
nice!
@@embersliving The Bud Light reference didn't age well!!😂......Love the content!!!
Great video again👍 btw What meat probe do you recommend for the Napoleon Prestige 500? Does the Meater read through the lid
Yeah I would definitely do MEATER
Great video.
Thanks!
How can you get charcoal or wood flavor on a gas grill?
Stainless Steel Smoker Box
Costco mechanically tenderizes their beef.
I did not know that.
Fantastic grilling tips…but the ALPHA #1 error , boner is using a gas grill!!! Will you Q-up some tuna steaks on your Kamado Joe classic111?
Great idea!
Hello i want a Elite Grill in angus size kann you send me a Price ?
I'm not sure if we sell that. You can call the store and check thought.
Gas is for indoors
Nice!
Please can you test or have you
Test char-broil BBQ
A char-broil professional 4400s
ha good to know
Local grass fed beef, that's cheers to your health VS toxic factory meat.
Yes, I agree!!
All true!
thanks !
Sams club or Costco or a good butcher shop that’s right 👍🏻
You got that right!
Dang, Elon Musk started grilling now. That's wild!
Keep the meat out of the fridge half hour 1 hour before you cook too
exactly
@@embersliving
So many people cook there meat straight out of the fridge room-temperature it needs to be
@@fablan3308 actually, that’s not true, and no decent steak comes to room temp in an hour, anyway. There are many reasons to put meat on the grill right out of the fridge.
What exactly do you think a butcher at a grocery store does to "process" it, and how is it different than a local butcher will do?
I guess you would know better
@@embersliving No, I'm asking because you stated there was a processing difference. Please educate us.
@@mjmdiver1137 local butcher shop will have local animals not mainland meats
@@Maxwell1989 Yes, that may be a difference. My local grocery butcher does get local meat as well, but I don't think that is the real difference. The real difference is that you often can get different grades of meat and can order diffrerent cuts and grades than you can't get at the grocery store. For example, when I want to do briscuit, I go to a butcher becaus he is willing to order one in for me specifically in the grade I want.
However, that is NOT a processing difference and is NOT a reason to avoid the grocery store butcher if they have good quality meat in the cuts you like under the glass.
My question originally had to do with his implication that there is something different about the two with respect to the processing of the meat and I suspect it's patently wrong when comparing equal products (basic steaks of the same grade, etc.).
We’ll. He’s also trying to sell some products to fulfill the 5 steps😂
Thanks for watching!
Super pro 👍
thanks for watching
I totally agree with the quality of meat. Personally I prefer to support local butcher shops and can’t stand processed food pumped full of hormones and water.
Reminds me of my ex 🤣😳
hahaha
totally agree!
Yep, but my ex was full of gas, not water- didn’t really need the propane bottle !
@@Michele-ot8bh 🤣💥💪🖐
Bro. This video was not helpful. Walk the customers thru the manual getting started section. Season the grill. Develop start process. Develop after use process.
Quality meats is an insult. Where you get the meat is not an indication of quality.
The processing of the meat does what to the meat? The meat is treated to kill bacteria.
Wash the meat before cooking and cook to certain temperature on the package.
Grills have been around so long they only differ by cabinet. They internals are the same.
Paying $3000 for s grill it should come with all accessory's for a good cook.
🤔
thanks for watching!
Umm... what is "highly processed meat"? Please try to explain the difference between a USDA grade prime T-bone steak from a "highly processed" "big box" source and one from your 'Local Joe' butcher shop.🙄
Time out….who is putting meat on a grill cold??
Ha
You missed one important thing, match your beverage with your 🥩
Haha too true
No smoke can't do it, stick with charcoal and wood
Took a little too long to get the point
Sorry about that @davidk7805.
So many words…..
ok
First mistake : Cooking meat on gas grill
nooo
Should have been 10 minutes not 27
haha maybe so
20:50 very poor beer selection. Lol. Same as your top 5 tips, don’t cheapen out on the beer. Buy some decent beer. Especially without the words “light” and “lite” on the name
haha sorry
Fist problem is using gas to cook your food.
Ha. Some People including me love it. Don’t get me wrong I use charcoal just as much
First mistake is getting a gas grill
ha we love gas grills!
Gas grills can work quite well. I own a Weber Performer and I always use hardwood charcoal...tough to beat that flavor, and it does provide some direct heat to help keep the meat juicy. We recently bought a Napoleon Prestige 500 with the infrared burner...the steaks cooked on this grill have been juicier than what we can achieve on the Weber Performer, but without the woodsy flavor that you get with hardwood charcoal. Using the smoker box on the Napoleon helps a bit, but the flavor is still a bit behind what we achieve on the Weber.
I hope it does not stink
haha
Hello anyone see food prices? Avoid Costco meats
true