SMOKED BBQ STEAKS - You need to try this Recipe

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RECIPE: pitmasterx.com
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(words that help you find this video) #KEEPONGRILLING bbq steaks 2022 pork beef steak chuck steak recipe video pitmaster x meater plus core themometer low and slow spray bbq rub moisture thin foil technique slow cooking chuck steak cheap steak pig SMOKED BBQ STEAKS - You need to try this Recipe

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4 окт 2024

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Комментарии : 95

@TROYCOOKS 2 года назад

We cook those pork steaks all the time here in Texas and yours looked spot on Roel. Great job brother!!! Tootsie is loved throughout Texas and I'm gonna go with Harry Soo to get some of her BBQ soon. She's about 1.5 hrs from me! Cheers brother!

@BigT27295 2 года назад

Love your channel. T-ROY. Just over here slumin. LOl.

@TROYCOOKS 2 года назад

@@BigT27295 Much appreciated BigT!!!! Cheers to ya brother!

@7frodo7 2 года назад

I watched a Netflix program about tootsie, I was amazed have nothing but admiration for the woman. Just hope I’m still at my pit at 80 years old

@BrisketMedic 2 года назад

If that documentary doesn’t make someone fall in love with tootsie, they got no soul. Great people at snows.

@scaryprowler 2 года назад

The ambient sensor is at the end of the Meater probe. You can insert it all the way into your protein till it's just the black part protruding.

@ng-ht1vx 2 года назад

That looked very good. Try this. Take the same shoulder steaks, salt them till they're very well coated with salt (not white, but fully covered), then add the rub you made minus the salt, and coat the steaks with Teriyaki sauce. Stack in a container and leave in the fridge for 3-4 days. Pull them out of the container, and smoke as is. Once smoked to where you want them, (I generally smoke to 115*f), pull the steaks, get the fire going good, baste the steaks in the leftover liquid in the container you marinaded them in, and seer the steak finished (I generally take it to 137-140*f). Pull off and lest rest for a few minutes. Quite a few people I've cooked that for call it mind blowing. People that told me they hate pork tell me they could happily eat that every meal for the rest of their lives.

@johnbuckley2182 2 года назад

I like when you recap your process. Enjoy your videos.

@Nexinator 2 года назад

Why do I always watch these video's when I'm hungry... Must try this! Another pitmaster X great.

@brodoswaggingz7103 2 года назад

ive watched a lot of videos, i just wanna thank you guys for all these content, it makes me hungry and wanted to grill for myself! groeten!

@FreshfrogmarketingUk 2 года назад

Crazy prices. Here in Spain, Sirloin steak in the supermarket is €16 per kg. Pork loin is around €3.50. Awesome video as always guys.

@scosee2u 2 года назад

In the us we have a cut called country style ribs and we cook it very similarly

@markeletr 2 года назад

Hey guys, I’ve lived in Thailand and Vietnam for 10 years so beef is rather expensive and not the best quality and less you pay huge amount so I spent a lot of time experimenting with pork steaks. You absolutely must try this and I’m confident that you would run an episode on it. Take that same pork neck and cut the steaks around 1cm. Marinate them overnight in a mixture of fish sauce, sugar, minced garlic, a little bit of chilli powder and some Salt-N-Pepa for seasoning. Cook them slowly over medium coals like hibachi style, The fat will render off slowly but you don’t want it to flame too much, you want to see the fat bubbling. Do not trim any of the fat off. If you cook slowly, it is very forgiving and will just get more and more tender. 20 to 30 minutes turning frequently and just test. Look up the recipe for nahm jim jaew as a dipping sauce. Slice each steak up into bite size pieces and serve with uncooked sliced cabbage as a side dish all in the same source dipped. I promise you 100% that you will find this worthy of a show. Hope you enjoy

@guythecookingsam2588 2 года назад

Been chasing cheap cuts, like a bbq er should. Pork steaks are a twice a week dinner at my house these days. Great method, man!

@BrisketMedic 2 года назад

Love. Love. Love. Pork steaks and Tootsie! A world treasure for sure.

@RiazUddin-sk3uw 2 года назад

Pitmaster X’s ideas are bulletproof 👌

@BarneyRubble9999 2 года назад

🤣 I can't help it that I started laughing when you said to make sure that you don't stick it in too far! 🤣

@banksta3 2 года назад

While prices have certainly risen over here, (states) I can definitely find chuck steaks for around $8 a pound or 15.50 euros per kilo.

@alveus8205 2 года назад

“Postal office outfit”. Awesome!

@Technoanima 2 года назад

So the pork is well done.

@petervandenberg770 3 дня назад

Mooi man ,zeer smakelijk. Groet peter.

@JayB-JayB 2 года назад

That was a really great recipe. 👍 Thanks for that.

@rbjr.8106 2 года назад

Well, there goes pork prices, way to go Roel !!! 😅...

@peterwalter3663 2 года назад

Looks really great my friend!

@rmarasco1420 2 года назад

Looks scrumptious. I'll try soon.

@matthewchristian8274 2 года назад

One point to clarify. You mentioned on The Meater that the line on it divides the meat temp from the ambient temp. For The Meater, I believe it is the square metal end (similar to the eraser on a pencil) is the part that measures ambient temperature. The line you mentioned is the "safe zone" which tells you the minimum amount the probe needs to be inserted. This is what I was told, but would love to have that confirmed.

@gibbonsgomez4434 2 года назад

I've heard pitmaster X on an older video say that the end piece works exactly like you described it but now he changed his mind. I wonder why?

@BrewReview 2 года назад

As a very regular Meater user I can confirm you are correct. The “safety line” is just there to ensure the black tipped end (the ambient temperature sensor) has enough clearance FROM the meat, thereby ensuring as accurate a temperature as possible to be read from either end of the device.

@oseijler 2 года назад

Hey Pitmaster X, question: do you have experience using baking-soda as a tenderizer and/or a Maillard-increaser? Perhaps a nice comparative test in your BBQ-Meat Lab!?!

@paulroueche7003 2 года назад

I will try this. Thanks.

@martyedson 2 года назад

You did it again. Great idea. Pork steaks. Yummy. Smoky, nice crust, but gooey, sticky barbecue sauce. Outstanding.

@REDTEAMLAW 2 года назад

MSG ! Are you kidding? That is a killer!

@ur1friend437 2 года назад

Oh your dog is so cute smart and adorable.🙏

@patricksbbq 2 года назад

A really great recipe, Bro‼️

@JWPlews 2 года назад

Sorry if this has been asked before, but I was wondering where I could buy a little dry rub mixer like yours? The little clear pot with the changeable lids for shaking all of the ingredients together and then sprinkling onto your meat? I can't find one anywhere and it looks like the easiest way to mix everything together!

@rutgerterhorst 2 года назад

6 months later ;) But i think he's using a Nutella jar. Empty it, clean it and put holes in the lid

@larsnieen3602 2 года назад

Lecker ! kannst du mal den Streuer verlinken den du zum Rub mixen nimmst.

@wiskimike 2 года назад

Now im hungry! 🤤🤤🤤

@ChefEricGephart 2 года назад

Oh I’m trying it, just you TRY and stop me🔥

@philippgschwindt4151 2 года назад

Muss Tootsie is a living legend 🙏

@jnorth3341 2 года назад

Ouch, that's $13/lb, I can get ribeye for that (and that's a lot more then it was a couple years ago).

@dennisprasad01 2 года назад

For us in Australia it's $25 Dollars which is about $16 Euro. It's not high demanding cut thus they keep the price low

@eldridgehenry2 2 года назад

YOU SHOULD MOVE TO MEMPHIS, TN AND OPEN A RESTAURANT

@teaneys1 2 года назад

Awesome

@oldlincolnpipewelder 2 года назад

Damn those are nice meat probes! Great stuff Roel!

@derpizzadieb 2 года назад

They leave holes as big as a fist though ^^

@aristidesmapouras7472 2 года назад

Pork collar is versatile, pulled pork, steaks, and a go to four souvlaki! Still one of the cheapest pork cuts in the UK fortunately....for now

@cytopete 2 года назад

Can you post a link for the sprayer?

@gordontalbot902 2 года назад

Jamie Oliver did the same thing with beef cheeks!! He had it on his show and suddenly everyone wanted them!! But beef cheeks are no nice and tender when done in a slow cooker.you should try some on the bbq!!!

@jnorth3341 2 года назад

Your rub mixer / shaker, do you have a link to where we can get one?

@TMac0925 2 года назад

Every time he says bbq steak shake a tot!

@barrygolden9823 2 года назад

Wait a minute..... WHERE IS THE ENDING?!?! Ace makilick(?) And keep on grilling!!!

@death2pc 2 года назад

ONE MORE for the dog !

@bailsjorris7836 2 года назад

i tried it once and didn't like it that much, i prefer to smoke them up to 62C then seared them ! i called it reverse sear pork steak !

@Rudi.D 2 года назад

deze gaan we eens proberen :)

@patfilipczak6888 2 года назад

Thats just a smoked pork but how about doing a pork loin recipe

@rutgerterhorst 2 года назад

Wat is de totale bbq tijd? Ik wil dit zaterdag maken, maar dan kan ik er rekening mee houden. 3h roken en dan ...h tot de 90+ graden?

@curtisbartle4381 2 года назад

I HIT ALL 10lb meat sales lol

@MoesSmokeStackGrill 2 года назад

Great video as usual! Good idea on the pork neck too! 🔥🔥

@hunkenpunken 11 месяцев назад

Hi mr Is it possible to smoke a big entrecote piece of meat? In Sweden they sell this for 20 euro/kilo

@probuildersNL 2 года назад

Lekker bezig weer....👍🏼

@Michael85338 2 года назад

delicious 😋

@Michael85338 2 года назад

ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-jc_p26KsQ3Y.html

@rubenquezada9042 2 года назад

That dog eats better than me

@neuro1996 2 года назад

They should lower the price of ripeye since its been declined due to overprice, People going after a chuck roast is my proof... " At least have them cheap on something! "

@antoniominejahdambuznass8849 2 года назад

🤣👉🏿 you did it

@joelabc 2 года назад

What's up pitmaster 😁✌️

@SixDaysOTR 2 года назад

When you pulled out the pellet " smoker" I was done...

@bernardsbbq 2 года назад

I use this meat for pulled pork 🤪

@Saya-mb1uh 2 года назад

What a fascinating dish! I also want to imitate. We will subscribe to the channel.

@newinspiration2108 2 года назад

I'd call that price increase the "Pittmaster X tax" 😂

@mikegrayjr6527 2 года назад

Every time I get bored , you come out with something different now I'm off to the butcher , we don't see very many pork neck in the states but I'm try it 😀

@MaryJane-qc6pb 2 года назад

you can also get 1/4 of pig front. few good stakes and lot of good meet for stew, soup and grinding. Here 2.5€ per kg

@miahzzeebest701 2 года назад

This cut of meat just went up to 30€ a kilo after this video was uploaded

@compagnomarco 2 года назад

Man, it looks horribly cold there...

@davelarose8562 2 года назад

Holy moly enough sugar in that bbq? You Dutch guys are crazy :p

@igorsousa7415 2 года назад

6:25 why do i always understand ketchupmayonaise

@philpiercy2588 2 года назад

No euro's in west virginia, or kilos.

@bertislief 2 года назад

Joh, In Duitsland halen we al jaaaaaren Schweinenacken! Oud nieuws dus… Groeten uit Varsseveld!

@mass-1128 2 года назад

You gave the chuck steak more publicity, so we're blaming you for it's price jump.

@willarden 2 года назад

€25 per kg…… (cries in Swiss)

@ZaraCooking 2 года назад

Здравствуйте 🙏 ЗАХОДИТЕ К НАМ ТОЖЕ У НАС ВКУСНЫЙ БЛЮДА..

@willemnicolaasvanwitzenbur6273 2 года назад

Best moment is at about 9:30… Eva walks around you. Puts her nose under your arm to get the attention. And licks her nose. Then you know it’s goood.

@porleg 2 года назад

Love that dog, I would give many bits of meat

@stfuna4b 2 года назад

Second

@pardefarmeaurx3720 2 года назад

You had me until you ruined those steaks with BBQ sauce. You never sauce steaks man lol. But then again I don't like sauce on anything lol. I love it otherwise.

@amphetaminelogic7006 2 года назад

You qont believe this, but i have pork steaks on the grill since 1300 ( just prior to the vid).... That being said: tootsie's recipe could not be more different. No mustard, but just salt & pepper. The baste is water, onion, mustard powder worschester and butter... no sauce. 150c for 4 or so hours....inspired is ok, but some homework is needed here....

@kakashishinoda 2 года назад

Kreeg een vegan propaganda ad voor de video.

@probuildersNL 2 года назад

Ja echt irritant...krijg ik ook steeds

@robsteele1204 2 года назад

You lost me with the msg. That stuff is nasty

@CrashBashL 2 года назад

Yes, we should stop buying meat to keep the prices down. Then step 2, naturally, is to stop watching your videos because we won't be buying meat anyway to keep the prices down so we won't cook anymore. It's not counter productive at all...