Your a natural in front of the camera, presentation skills are spot on. Very clear and easy to follow. I got gifted a kettle BBQ recently so I'll be watching your vids to get good at using the thing lol. Subbed
I usually oven cook then place meat on a very hot grill. But I tie up the oven in case my wife needs to use it so i'm going to try to do step one on the cool side of the grill; I'll follow your technique!!
Very nice video. Here, at Florence (Italy) steak is a typical local dish; cooked in a totally different way (my last video is about home cooking, but it is usally cooked on BBQ). But... well, I love your video too.
1st time I've seen the butter slathered on the steak after the initial cooking. Interesting. I'm not much for smoking a steak but I'll do a reverse sear on thick cuts. I'll usually use the oven for the first stage and then ripping hot charcoal to sear. Sometimes a cast iron pan and sometimes the JKF method. Great video.
Great video as usual..I don’t know what the prices for beef are running where you’re at, but in Canada lately, I’d have to take out a bank loan to buy a cut like that! lol
this is a late comment but, hi, i really want to get into bbq and I was wondering, would I need a webber kettle to achieve a cook like this? Or would any kettle grill work? i wanted to also try your smoke brisket from your smoke brisket w a charcoal grill for beginners but idk if I need a specific grill for it
Awesome vid, have just grabbed myself a kettle and have been smashing all your videos. Would this method work ok without the slow n sear? Use charcoal basket on one side and then the steak on the opposite? Thanks!
used that vey method this weekend just gone for a 800 grm tommahawk steak and it worked perfectly the important thing is to use a thermometer to ensure it's cooked properly
Yeah had a look earlier. I can’t see where they have the same accessories (Weber) however since found your links to bbqspitrotisseries. This is great. Just deciding which package to get smoker conversion pack looks the one
Bro are you from SA? if so mate please point me in the direction of some good butchers. I use brighton meats personally, never had an issue and they're actually great. Just wouldn't mind trying a few others also.
Never tried this before, but usually get around 1 inch cuts. Does it work well for thinner cuts as well? Also, do you need to flip it with that low of temp?
A thick steak will NEVER reach room temperature in 15 minutes. I've left 2.5 inch tomahawks out for an hour and they'd still be around 9 degrees Celsius internal. It's not necessary either, because they always end up juicy and succulent medium rare.
