always remember though, if the steak bleeds some juices because ya didn't let it rest long enough, you can always lick the juices off of the cuttin' board. No harm done. ! -BBQ Pit Boys
I bought me 3 of them badboys just in case I messed up,..but doing it your way, I did not mess up, So here in Houston, on a Tuesday evening, 2 days before T-day, I am fixin' to get another one on the grill, Thank you once again for such a good show!!
Never fails! These BBQ Pit Boys videos always get me in the mood for some steak. Today is the NFL's opening weekend and I'm getting me some porterhouse steaks and some baby back ribs. Thank's BBQ Pit Boys and go 49ers!
hey Patroels, get your facts straight. Salt just before grilling or cooking does not remove the moisture from the meat. Any chef will tell you that -the reason why salt and peppering is the standard method to add taste, and texture. Leave the salt on for longer periods and for preserving meats and it will. Thanks for stopping why. -BBQ Pit boys
I NEVER THOUGHT I COULD SIT AND WATCH SOMEONE ELSE COOK..... but this guy makes it easy and I learn a thing or two. "Do you smell that, that smells GUUD"! LOL
i've watched these all stuffs by pit boys bt i've never tried..bt i feel like i got them all in my tummy..truely mouth watering,smells guuuuuuud taste also guuuuuud..plz upload more n more via you tube..
hey jazz, never worry about asking a question around here -our bbq is all about sharing a few good secrets, and whatever else we might know that'll help make some great tastin' barbecue. There are a lot of commercial Steak Rubs available here in the States. Most are made of granulated salt, garlic, onion, and black pepper. Rub it on the steaks and then hit the grill. Because of your good question, we will make a video soon on how to make a BBQ Pit Boys Style steak rub. -BBQ Pit Boys
this guy's a badass! i'm going to friday's tonight and i needed to get a little more in the mood and lemme tell ya! i really want my medium rare steak!
Indeed! Being Asian, Hmong Specifically, We have a dish that is just raw uncooked beef mixed with spices and a few vegetables, it's awesome and I never got sick once eating it :)
These videos make for relaxing and informative viewing. The commentary is spot-on, nice background music and unpretentious overall presentation. Just beautiful meats and some fire/smoke...nothing more nothing less. PS - The "moment of silence" to hear the steaks rules!
Great video. I use the same cooking technique except that I add various hard wood chunks on top of the hot charcoal about 25-30 minutes prior to putting the steaks down. It becomes a very hot fire to sear the meat with and adds some additional flavor when you button down the lid.
You guys are bbq icons. Adding the stuffed seafood clams at the end was a nice touch. Too bad my computer doesn't have a cooking aroma attchmnt so that I could smell all of the good food you are bbq'ing.
Hello bbqboys,just like to say its amazing you can cook something for like 4 hours and it comes out perfect.I wouldnt be able to wait that long,but i do know cook it slow and the meat is so tender,ohhh man you make me feel so hungry watching all that bbqing you do wish i lived next door to ya man we could have some rockin bbqs dude.
Them steaks sure look good in High Quality Video. I enjoy all your videos. Keep up the good work ... and I'm buying me a machete tomorrow 'cause you're my hero!
hey gotomstergo, although you can cook anything we Q on a gas grill or stove top, the added taste and flavor you get from a wood or charcoal fire cannot be outdone. -BBQ Pit Boys
@baffinjigger ...correct, but ample salt is required for a great tasting grilled steak -just apply the salt immediately before throwing it on the grill ..!
False agiIsMyLiFe, for the most part. A good chef always adds salt and often pepper just before searing and grilling the steak. The notion that salt removes moisture is true, if you're using the salt to preserve the meat as was common years ago -the salt is applied and left on for many hours if not days. -BBQ Pit Boys
Man O man you guys are the best I have made the best bbq watching this stuff I thank you so much............Went to two competitions (did not compete) and told them I can make better than that cuz a you guys.............
-coarse salt, granulated garlic, fresh ground black, and white peppercorn, and some onion powder. You decide what quantities of each will work for ya..!
I have one problem with this guy and his videos....He makes it so good most of the time we don't have the cut of meat or i had supper already =P Keep up the good work!!!
Looks like I'm going to have something to do tomorrow after work! Awesome looking steaks man. Also should I age my steaks because I've heard they have a tangier taste when you do. I am gonna wake up looking forward to this day haha
You should try those ronco knives. They'll slice through anything. Just channel surf in the early mornings if you've got cable TV. There's bound to be a ronco knife TV deal on one of the channels. That's basic cable too.
hey grant4658, technically you may be correct (Alton Brown Food TV?? lol) but the texture added to the meat surface after the sear makes for a good eatin' steak, rare or well. -BBQ Pit Boys
hey tubiephrank0707, ya mean ya missed the part in the vid where we took the steak cuttin' board down to the ol' fishin' hole and washed the cuttin' board while some of the boys were skinny dippin'? lol -BBQ Pit Boys
i love rare steak, porter house is alright but i much prefer rib eye :). can you show us your potato salad recipe please in your next video, it looks GUD.
Hey kyledrummer, thanks for those kind words. There are always Do-Gooders (Food Police)hanging around and preachin' their rap. It's old. It's boring. Proper handling of food is a given around here so we don't show it on video. Watch Ask Aida on Food TV if need to watch someone wash their hands and clean the cutting board! -BBQ Pit Boys
-and it pained us that you are spamin' us, BBQMyWay, just to get a link back....but we're good ol' boys around here, and we'll forgive ya this time for not watchin' the vid...! Thanks for stoppin' by. -BBQ Pit Boys
I now realize I am overseasoning my steaks now,I'm sure you guys have a term for it. I usually marinade mine overnight with a steak marinade and then I pull my steaks out and put steak rub on them 30 minutes before I throw them on the grill.Guess this would be the equivalent of mixing a fine scotch with Pepsi lol. Guess its the only way I've ever known to cook steaks,will try you'd method next time.
A porterhouse is basically a composite steak made up of where the tenderloin and the top loin meet up. Porterhouses are the first steaks cut off the loin so they're larger than T-bones. They both come from the same part of the cow though.
