Recently discovered your channel. I’m off work for medical leave and I’ve been binge watching all your videos. I’ve almost watched them all. Hahaha. I snagged one of those thermometers that you use. Got tired of my shitty one. Thanks for the awesome content. I can’t wait to try some of your recipes.
Good Lord… I absolutely love cooking over an open fire. The convenience and options of a pellet grill are great, but there’s such a natural connection with a live fire for me. Great video as always!
I like to get an all over Maillard reaction rather than grill marks / diamonds to get that flavor all over every bite, so I prefer searing with a cold grate, flat surface (cast iron, etc), or Su-V gun, but I'll bet that bad boy was delicious. You've got the dream setup there with that kitchen, I can't even imagine how much a setup like that must have cost.
The how to cut the steak with your wife is awesome…all us guys know we don’t do that but makes for great “cooking guy talk” and I am sure you are one of us.
Matt!! Another awesome Job! I love the Reverse sear which I just done with some Tomahawks but this is now on my radar!! Your videos are the best and thanks for helping your fans!
Just moved to the Dallas area this last year (just north of Waxahachie on 35 actually), and heard about y’all from Brian Stevens. So glad I did. I’m digging what you’re doing! Gonna have to swing by some time and check out the shop! Keep the awesome content coming!
Love it! Not doing steak today but a long sous vide of pork belly. Wasn't sure about the final seasoning and char but as soon as you pulled out Holy Gospel, BAM!
I tried to like and accidentally hit dislike and it said it sent feedback to the creator hahah I promise, nobody is disliking this video. Mouth was watering the whole time🤤
After I die I want to come back as one of your dogs. My mouth was watering as you were cutting it up and ready to give your dog a piece. Great video and tips!
Thanks for another great video. A little tip on the chimney, I buy the Fire starter bricks in the camping section at Walmart for about 90 cents. You only need to cut off about a 1 inch sq. or less piece to start the fire, so 1 brick goes a long ways. So much better than using paper.
Thank you. Steak is under appreciated. So many other things to cook…steak is by far the most satisfying. Thanks for touching it again. And once again excellent video, presentation. Rock on.
I learned cooking steaks over a broiler by looking at the color of the blood on the steak. It was hard at first but eventually u can cook 20 steaks all at once and know what temp each ones at
Nice! I've cooked ribeye every way you mentioned, my favorite sous vide and reverse seared just because of that edge-to-edge consistency. Not my wife. She wants a low temp indirect wood smoke, then blasted by direct sear over fire, but I've pulled it off in a screaming hot skillet without complaint. Then she uses leftovers making quesadillas, even mentioning such tonight, me making her a pizza. So of course, you now know how I cook ribeye ;-)
I was around 10 years old when I first grilled. I begged my mom to let me grill and she gave me a chance. It was steak. I learned then to flip it often. Please don't listen to people that tell you that you should only flip a steak once. It's a horrible way to cook it. Flipping every couple of minutes leads to an even cook and even heat throughout.
I’m enjoying your content and have purchased a few of your seasoning’s (which are awesome). I was also a one flipper as that’s how I learned when working in steak houses. I was always under the impression that multiple flips would make the steak tough. I think you’ve changed my mind. Keep up the good work and I will be buying more of the seasonings!
Watching this after making steak tonight. Used Holy Cow, which I typically don't use on steak but decided to mix it up. I wasn't mad at the results. Made a similar potato side, used small reds instead of golds. Yours looked better.
I give my wife the spinilus, because she always wants the smaller portion. But you are right, it is the best bit. Going to have to cut 50/50 in future.
Looks amazing. But instead of moving it all around the grill why not use the Santa Maria and raise it higher for lower temp cooking and lower for high heat?
Love your dog (more please) and videos. We use your seasoning all the time. Really like your herb and garlic. Did your shotgun shells last weekend, big hit!!
Spinalis for dad other for mom noted ; 😉Great presentation and filming , what type of wood did you mix with the lump ...hardwood , fruit ...? Thanks edited ; This answers my question , found on your website . " I recommend a heavier smoking wood such as oak, mesquite, hickory or pecan for this cook."
