Great thanks for the video. Out of interest are you still using the vortex on the same BBQ/grilling grate, if so has there been any damage made by the high heat to ANYTHING?-thanks
@@jradamsjr Sorry, do you mean a cast grate replacement or upgrade? The grate shown comes standard with the Summit but it does have some inserts available for purchase. Please advise further to your question. I would to help if I can. Thank you.
Great looking steak, I'm more of a Medium-well fan myself. Looking to up my grill game this year to a Akorn Kamado and I'll definitely be adding a Vortex accessory with it!
Thumbs down for A: the parsley...totally unnecessary, just burns off. B: the "medium-well". Ya damn near ruined an amazing steak. C: Squeezing all the juices out. One of the 1st rules of cooking a premium steak is "DONT SQUEEZE YOUR MEAT! You're promoting drying of the steak. And finally, D: all the ridiculously annoying thumb shaking. What's with that? It's borderline creepy. Other than that.....great job! 😊
Kyle B I do really like the reverse sear method. I will cook the next one that way and post. Have a great Labor Day and thanks for checking out the video.
I'm not sure if this is a joke or not he filled the chimney up with charcoal upside down and then you started the charcoals from the top exactly backwards the way you're supposed to use the chimney to start charcoals
Great observations . I used the other side of the chimney because it holds less charcoal and if you notice the vortex was already close to 3/4 full of used charcoal. Also used the wax starter cube on top because I was concerned if the flame would reach high enough on the smaller side of the chimney to light it. Again great observations. Thanks for checking out the video.
Great video. FYI searing does not seal in or lock in juices. That was disproving. But of course searing is a must for the Maillard reaction the best flavor for sure.
@Jack Malarkey take 2 steaks. Weight both. Then cook them sear one and not the other. Then weight again. And you will see they both lost the same % of weight. Thus proving my statement. Theres other test can do to. But this is the easiest. I didnt pull this out of thin air. These test have been conducted labs. Fact is just fact.
@Jack Malarkey Actually, forcing the moisture to the center of the state is “technically” just that: moisture gets forced away from heat, which is going from the outside in. It, in no way, “locks in juices”. If that were even SLIGHTLY true, you would be able to take your steak hot off the grill, place it on a plate, and absolutely NO juice would drip onto the plate. Yeah, the only way that would happen is if you overcooked the steak to the point of drying it completely out.
Game on That was a great looking steak. You seem to handle the heat well. Sometimes I'll avoid the outside when temps get high, but it looks like 95 degrees is a cool day for you lately.
So true. We hit over 100 degrees for most of last week. I want to fire up the Santa Maria Grill this weekend but it will definitely have to be a late evening cook! Enjoy your weekend John.
Another great video. I'm glad that you are enjoying the Vortex. It really is a great accessory. Do you ever reverse sear your steaks where you cook indirect first to bring it up just short of your target temp and then sear it?
Hey Wayne... I have tried the reverse sear method and have seen awesome results. I should probably do a cook soon using this method! I do love the vortex! Thanks for the insight!
in Europe most grill steaks just with salt- cause everyone is tellin the pepper will get burned (so pepper it later). even many salt it later (which I don´t)
Small Town Smoker I’ve done some cool fish cooks starting with a stuffed red fish, a stuffed salmon, and another one I can’t remember though. Oh yeah. Stripped bass on the Santa Maria Grill. Thanks as always for the support.
Good sear but was hoping to see a medium rare or atleast a medium
Gonna try this tomahawk recipe. Thank buddy. Cant wait.😎
Thanks for The Video ! Nice Technique ! That Tomahawk Steak Turned out Great ! Thank You !
Great thanks for the video.
Out of interest are you still using the vortex on the same BBQ/grilling grate, if so has there been any damage made by the high heat to ANYTHING?-thanks
I still use frequently. No damage thus far. Thanks for checking out the video.
vortex looks like when they looked down into Chernobyl and seen the raging red hot lava of the reactor. I love my vortex!
Would love to know what that cast grate is for the Weber Summit Kamado…
@@jradamsjr Sorry, do you mean a cast grate replacement or upgrade? The grate shown comes standard with the Summit but it does have some inserts available for purchase. Please advise further to your question. I would to help if I can. Thank you.
love the videos, shout out from houston
Larry Hayes Thanks Larry!!! H-Town representing!!
Great looking steak, I'm more of a Medium-well fan myself. Looking to up my grill game this year to a Akorn Kamado and I'll definitely be adding a Vortex accessory with it!
Thumbs down for A: the parsley...totally unnecessary, just burns off. B: the "medium-well". Ya damn near ruined an amazing steak. C: Squeezing all the juices out. One of the 1st rules of cooking a premium steak is "DONT SQUEEZE YOUR MEAT! You're promoting drying of the steak. And finally, D: all the ridiculously annoying thumb shaking. What's with that? It's borderline creepy. Other than that.....great job! 😊
Nice, "the Weber's getting angry", nice!
Why not reverse sear? Indirect first and then hit it with the vortex? That would prevent overcooking the edges below the sear.
Kyle B I do really like the reverse sear method. I will cook the next one that way and post. Have a great Labor Day and thanks for checking out the video.
Nicely done. In Houston myself. I have to wait till 7 to start grilling because of the heat lol. It's 94 waking up
Royce Johnson Don’t I know it Royce🔥It’s no fun in Texas during the summer. Thanks for checking out the video.
OMW, what a wonderful piece of meat, Yum!!!! It's Incredible would have been wonderful on this hunk of meat. Awesome video, loved it.
Michael Pitre It’s Incredible is great on everything! I agree!
I'm not sure if this is a joke or not he filled the chimney up with charcoal upside down and then you started the charcoals from the top exactly backwards the way you're supposed to use the chimney to start charcoals
Great observations . I used the other side of the chimney because it holds less charcoal and if you notice the vortex was already close to 3/4 full of used charcoal. Also used the wax starter cube on top because I was concerned if the flame would reach high enough on the smaller side of the chimney to light it. Again great observations. Thanks for checking out the video.
@@DskiGrillz oo ok 👌 makes sense thanks for posting your videos
Great video. FYI searing does not seal in or lock in juices. That was disproving. But of course searing is a must for the Maillard reaction the best flavor for sure.
@Jack Malarkey take 2 steaks. Weight both. Then cook them sear one and not the other. Then weight again. And you will see they both lost the same % of weight. Thus proving my statement. Theres other test can do to. But this is the easiest. I didnt pull this out of thin air. These test have been conducted labs. Fact is just fact.
@Jack Malarkey Actually, forcing the moisture to the center of the state is “technically” just that: moisture gets forced away from heat, which is going from the outside in. It, in no way, “locks in juices”. If that were even SLIGHTLY true, you would be able to take your steak hot off the grill, place it on a plate, and absolutely NO juice would drip onto the plate. Yeah, the only way that would happen is if you overcooked the steak to the point of drying it completely out.
searing It helps cook it
Looks delicious.
Thanks
Game on That was a great looking steak. You seem to handle the heat well. Sometimes I'll avoid the outside when temps get high, but it looks like 95 degrees is a cool day for you lately.
So true. We hit over 100 degrees for most of last week. I want to fire up the Santa Maria Grill this weekend but it will definitely have to be a late evening cook! Enjoy your weekend John.
Cooking a steak to 145 degrees is just a waste.
Great demo of the Vortex, and it looks like you got a perfectly seared steak. Too bad it was so overcooked! ;)
Kevin Bankert Thanks for checking out the video..
Great job
very nice work!
Another Great Video Brother!!!!!!!!!!!!
Another great video. I'm glad that you are enjoying the Vortex. It really is a great accessory. Do you ever reverse sear your steaks where you cook indirect first to bring it up just short of your target temp and then sear it?
Hey Wayne... I have tried the reverse sear method and have seen awesome results. I should probably do a cook soon using this method! I do love the vortex! Thanks for the insight!
@@DskiGrillz No problem.
*thumb up*
in Europe most grill steaks just with salt- cause everyone is tellin the pepper will get burned (so pepper it later).
even many salt it later (which I don´t)
very nice
Mike dente Thanks Mike!
To my taste you cooked it too far, but the technique is perfect and anyone can pull whenever they want. Nice job, great video. Cheers!
Thanks for watching
I want that steak!
👍
Looks great but we’ll over for me……
That was a amazing looking steak, have you done fish yet I can’t remember. If not lm requesting fish on the gateway or Santa Maria.
Small Town Smoker I’ve done some cool fish cooks starting with a stuffed red fish, a stuffed salmon, and another one I can’t remember though. Oh yeah. Stripped bass on the Santa Maria Grill. Thanks as always for the support.
Nice job. I will be doing some T-Hawks on the Sunterra a bit later this afternoon. As always though superb job on the video.
jeffrey young Sounds Awesome Jeffrey!
You ruined a very expensive piece of meat...way overcooked.
Like your cooking videos but the thumbs up all the time drives me crazy...seems corny and u don't need it.
Nice.Is that medium or small vortex?Really like your videos
randall snider It was actually a large vortex. It fits well on the Summit but would be too large for my 22” kettle.
Medium rare would have been better off. Not that juicy this way. Very dry. Nice technique but way overdone.