Hello everyone, i'm Stephen and I own Taskers Barbecue Supply! This channel is dedicated to tutorials, tips, and tricks for making your BBQ game better! We are dedicated to pellet grills and making sure you succeed at using your pellet grill to the fullest! We do plenty of cooking, tutorials, and reviews to bring you the most up to date and need to know information possible. Fallow our videos and you’re sure to impress and guests!! We also have a Facebook page. At our retail location in GlenDale, WV we sell pellet grills, pellets, rubs, sauces, and accessories!
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dude put your steak on grill on a 45 degree angle, perpendicular to grates. you pu your steak on an almost 180 degree angle. i can tel you never cooked professionally!
Your results are concerning. I just purchased and assembled the Prestige 500 with infrared side and rear rotisserie burner. I was expecting a much better result. I appreciate the effort but this is not a video that will help boost sales.
Tiny piece of constructive criticism.Increase the audio by about five or six Decibels period i've got my phone maxed out, and it's just a tad quiet. Other than that, keep doing what you do
Great video, Please do more cooks on this Assassin 48 beast. I know you used the water pan without water. Do you have any problems with grease management? Does all the grease vaporize off the water pan. i would love for them to covert the water pan to a drip pan with external drip bucket. Great job again
I'm just one-tenth into watching this video. I'm sampling a number of videos featuring pork loin recipes/cooking techniques. I know how to cook but look for inspiration before I grill or smoke whatever meat I'm looking to prepare. I'm monitoring for microphone placement. Amateurs tend to pickup undesirable eating sounds at the end where the demonstrator finds it necessary to show themselves eating their final product. Noone needs to hear that. It is a turnoff and very undesirable. Also are long intro music segments with cheesy rock or deep South blues. It tends to be a cliche.
WAW! This video is 3 years old and it's the first time I see all these technologies on a BBQ: Led lights (damn gorgeous) and infrared cooking in action. Did this model also come with a rotisserie system? Thanks a lot!
I noticed you put the steak right on the lit burner and then seared it. I want to try reverse searing. Have you done a video for that yet? Do you like reverse searing or do you prefer to put it on the lit burner and then sear it?
So we technically did both in this video, one steak got seared from raw, the other got seared after it was cooked to just below its finish temp. So I do both, I honestly like a reverse sear better in my opinion. Let them cook to within 10 degrees of your preferred finish temp, do a quick sear, then rest for 5 minutes.
It’s that color because they are dry aged strip steaks, if it was fresh it would look different. They loose a lot of the redness after cooking when they are a true dry aged. And they were about 1-1/2 cut.
Do you see any issue with the pellets being in a box (not in a plastic bag) with moisture? Don’t you need to keep the pellets very dry? I’d like to see them add some oak to the blend. Great video thx!
So I’ve heard some people say that but in all honesty if I have moisture around my pellets I’m concerned no matter what they are in. Unless is a water tight container of course (Amazon water tight dog food containers work great) so I don’t worry about that as much since I keep mine away from any moisture. I do however like the storage, pouring, and storage of half used containers way better than bags.
OMG ! I just made a whole pork loin in my Masterbuilt electric smoker. I used an injector with fresh apple juice from my juicer, and covered the outside with mustard and a dry rub. I thin sliced a bunch of the finished pork and heated it up in Campbell's Golden Pork Gravy and put it on some soft Amorosa hoagie rolls to make some awesome roast pork sandwiches. I used hickory smoke. I've never tried any other woods. Should I have used apple, cherry, mesquite or pecan. I really like the smell and taste of hickory.
Sounds delicious, so for me cherry is king with pork, followed by pecan. Apple is great too and hickory is not a bad choice. I don’t necessarily care for mesquite but some people like it. Trial and error is the best way to develop the best methods.
Great video! Just have. A few questions if you don't mind. Would it be advised to soar parts of the pig (diamond) for the smoker? We have a wood smoker and I assume I have to just make sure the temperature is about 250 constantly for 8-12 hours? Do you also season the outside of the pig or just injection and season from inside?
I’m sure you could but I don’t know if it would get good results unless you flipped it skin side down over a hot fire. If your looking for presentation like we were I’d leave it as is, yes just maintain a good even temp and watch the temps in the hog, you may need to rotate like we did. Nope only season the inside. Just spray pam on the outside during the cook (helps with color)
I believe we used butcher bbq pork injection powder mixed with spring water. Id recommend butcher bbq pork, sweet brine o mine from lamberts, or big papa smokers pork prod.
Really loved the video, been trying to get away from the 3-2-1 theory by going 275 for 2.5 hours than plus 2, going to try this, looks great. But, how do you keep your wife from kicking your ass for using the dining table for prep???
So glad I found your channel! We picked up a Napoleon Prestige 500 RSIB today and your video on the Sizzle Zone was one of the first to come up. We picked up the grill in Shipshewana, Indiana (Amish country) and then went the butcher shop and got some filets and other meats to grill up this weekend and for the 4th. We will follow this reverse sear method. Thanks for the great video!
That’s honestly a great way to do it as well, we use cast iron on ours all the time but you would be surprised how clean that burner stays doing it this way.
That’s also a good way, I would still take mine closer to 143-145 before resting, but some of our family like there’s to not be pink so we usually do 160
Yes, to an extent. The charcoal is in the bottom of the smoker but we do run a fan to circulate the heat. But I’d say 75% of the heat is from the bottom.
I had a napoleon grill with sizzle zone and the sizzle zone was very good. However the rest of the grill was a sack of shit and it had to go to the dump in the end. Was so wrecked I couldn't even give it away. Weber for me for longevity but their sear zone isn't as hot.
I’ve done it time and time again and it turns out great! The crust is not fully cooked yet so it needs some time to finish baking as the toppings melt. This isn’t my first rodeo, if you knew anything about our bbq accomplishments you would know that. Maybe do a little research first.
