@@duncanjames914 you could probably build one pretty easily. obviously wont be of this quality, but you can have the same experience of cooking on a fire grill outside.
To cook a steak the right way is a form of art, like all good things takes time and patience. Try it with a good glass of wine. Great video my friend 👌. Cheers from Patagonia 👍
I had bought a steak. From a farmer at a local annual farmers market. Come to find out on next trip. Told the Man was so amazing. And he said it was a that breed of cattle!!! Wished could get a Tomahawk!!
Killer looking steak Greg and it was slicing like butter!!! It doesn't get any better than cooking over real wood. There's just something "caveman" about it? LOL Cheers to ya brother!
If you can get hold of some ex dairy meat from the UK, the animals can be anywhere from 7-12 years old and spend their last year or 2 on pasture after being retired from milking. The flavour is so much deeper than regular beef and it has amazing marbling.
Dang it, Greg!!! It's 11:15pm. I do have some ground beef in the fridge and some sesame seed buns. Looks like I'm going to be out at the grill with the floodlights on here in a minute! That looks amazing. As always, great video Greg!!!!
That oil sauce looks fantastic, must be great with all sorts of protein. And cooking that steak for over 35 minutes yet maintaining a rare doneness, that is some serious control.
Greg it is quite healthy! Carnivore diet and keto are both the god tier diets! Better hair and better skin when you eat better protein. Lowers cholesterol as well.
Interesting. It's like a bouquet Garni of sorts. Italy is very diverse. My dad's family was Napolitano and they didn't eat much beef. Not with steaks, but Piedmont is a long was from Caserta. Looks good.
Hey Ballistic BBQ. Get in touch with Mark Wein's!!! Have him visit you for a food travel tour. You do such great work, you guys can grow each other's audience. You both are entertainment now!!! And so you know. Mark cooks food too so you all have something in common.
as an amateur steak man, the best steaks I ever had were lean, if your cooking on stove + oven combo, having more fat means more rendering, means more problems, leaner cuts of beef are easier to cook and absolutely fking delicious.
I’m all about that heart health! I need to get my hands on some of that lol. Incredible cook, brother! I really like that oil as well. Super creative as always. Cheers 🍻
So many comments: finishing it off... gently Dang red oak, it is so common in California I bet it grows on trees... that torch was set to full auto, I hope you are licensed Painting a masterpiece with that rosemary, dare I say the Bob Ross of BBQ I love Breckenridge Brewery I remember one time going to the brewery in Denver and then WALKING to go watch a Rockies game. Cheers!
Magnificent as usual mate, I saw a recipe the other day that might interest you and it was a Kangaroo steak sandwich. Looked out of this world good. next time you do something Aussie see if you can track down a beer called Victoria Bitter. Best beer by far and very popular here. Love your channel since the beginning, take care Aaron
Great vid Greg! I know that tomahawk was killer. I had my first Argentine grilled steak a month ago at a nice restaurant. They were using oak and citrus wood. Flavor was great! Of course I had to interrogate the guy running the grill after dinner. Lol.
Another fantastic steak cook. Will this new beef get the nod for your own personal use from now on, or does it just bring a little variety to the table?
That smoker, with its size, looks like it requires a lot of extra work. I wonder how much better the output has to be to be worth it over a more simple smoker like the PBC. Speaking of PBC, hoping you re add that back into your rotation. Making a Juicy Lucy today based on your recipe.
I picked up a molcajete in Mexico about 15 years ago on a cruise. Then when we got home my wife and I looked at how porous it was and were afraid we wouldn’t be able too get it clean after using it. So it just sits up high as decoration collecting dust,I just moved it yesterday too get into a cabinet yesterday. So, how do you clean yours, too stay food safe? Or have we worried nothing? Thanks for the video 👍
I've always enjoyed your videos and I'm all for you being monetized. But if you decide to run the commercial in the middle of your video (and that decision is yours to make) that's when I tune out. You might keep an eye on your metrics because I might not be the only one. I'll always check out your new videos but I won't sit and wait for the second half. Thanks for the good job you do.
Really entertaining and educational, started on an XL Green Egg…..the Argentine is next!!! What knifes are you using, they look awesome too. Thanks Greg, keep up the choice content.
