Steak Frites! | Chuds BBQ

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Опубликовано:

10 июл 2024

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Комментарии : 236

@MrThespian4 19 дней назад

The key I found in a reverse sear is to cook it to 115° , and then let it rest down to 100° and then sear on a screaming hot grill. I get it to 125° and let it rest for 10 minutes. It works for me. I am carnivore, and do an absolute ton of steak.

@uhN0id 19 дней назад

I do this exact same thing. Gives a lot more room for that perfect sear without getting close to overcooking it. Works flawlessly with my smoked tritip.

@petedandrea8463 19 дней назад

Ribeye and eggs, everyday

@vdubluv610 19 дней назад

Same here! Perfect every time.

@JakeLovesSteak 19 дней назад

Carnivore FTW!

@Amocoru 19 дней назад

Yup! 115 is absolutely the sweet spot for reverse sear and it's definitely better than sear then cook. So much more of that flavor gets into the meat.

@mack7170 19 дней назад

Chopping montage was extra satisfying today 😊

@johnnyho900 19 дней назад

Brooks happy dance says it all!

@g54b95 19 дней назад

Yeah. You said it first. This was the first time I noticed her dancing around as she ate.

@karma201 19 дней назад

The evolution of the 'speed chop' is now the 'speed peel'. Love it!

@jaquestraw1 19 дней назад

I live for the chop

@Jules_73 19 дней назад

Love the Letterkenny “to be fair” reference

@jasonbarker5154 19 дней назад

YES

@douglennie6198 19 дней назад

Canadian here. Loved it.

@Truffel12 19 дней назад

As for the french fries, the important parts of a triple cooked fry, invented by Heston Blumenthal of the Fat Duck, is first of all cook them in water till they almost fall apart, this is very important and often forgotten. Resting the cooked fries in the fridge, freezer or freeze dryer, is of utmost importance you need to lower the moisture content of the fries, if you want the starch to transition into the glass phase. The transition into the glass phase during frying is what makes fries crisp and crunchy. I cannot emphasize enough how important it is to fully cool and lower the moisture content of the fries, without low moisture content the starch cannot transition properly into a glass phase and you will get rubbery limp fries. After the first frying stage (266f 5min) resting and fully cooling the fries is once again of the utmost importance. The second frying is done by Heston at 356f for 7 mins. It can be done at higher temperatures 392f for slightly shorter times, as the high temperature will aid in the starch transitioning into the glass phase.

@RobbieSykes 19 дней назад

Double Chud Day!? Huzzah! 🎉

@jamesbell5793 19 дней назад

I know I thought maybe he screwed up and was going to remove one, glad he didn't

@Cray2TheZ 19 дней назад

@@jamesbell5793he did :/

@KyleKendall71 19 дней назад

@@Cray2TheZ exactly...i was in mid watch when it was pulled?!

@Cray2TheZ 19 дней назад

@@KyleKendall71 I hate that when it happens! Oh, well.. I guess you got a nice sneak peek ;)

@Yelnats219 19 дней назад

Definitely agree with the crust thing, It’s gotta look good too

@nxk824 19 дней назад

agreed on the crust of a steak being more important than the cook itself

@jonathanlatta20 19 дней назад

Austinite here - The thumbnail, graphic design, and branding of this channel is so solid. Thanks for the great content.

@JasonBeem 19 дней назад

I hope someday Brad makes a super cut of just cutting/peeling/etc sped up. Just like 8 hours of it straight. Like one of those yule log channels, only chud cutting.

@chuckmcbreen 19 дней назад

I was watching this at work, and, the chopping sequence was so smooth I nodded off 😂

@gresnid3453 16 дней назад

@9:33 about the potential to overcook a reverse sear, my method is to take it off at 115 to 120 and put it in the refrigerator for at least 60 minutes before searing back up to around 130 and resting for at least 30 minutes. It takes longer, but if you plan on the extra time in the fridge before searing, the results are amazing. IMHO, of course.

@richardblack6818 19 дней назад

This is my glowing endorsement for the asmr knife work as a segment of the video 👌🏾

@toranas1500 19 дней назад

I love the reverse sear. I've found the smoking first dries the exterior, which makes for an amazing crust, but it has a nice mahogany hue to it. As others have mentioned, resting the steak before the sear makes all the difference in making sure your don't overcook it.

@ateigrob 19 дней назад

I agree with this, let it rest before you sear it, then get the crust going. The result is a perfectly cooked steak with flavour you cannot get with the traditional method.

@BrianHeintzman 19 дней назад

Great timing for me. I am planning a similar dinner. I dry brine the night before, add fresh cracked pepper, reverse sear, starting low and slow on the grill with a little smoke, and finish by searing the steak. Since the grill is nice and hot, then I grill some Asparagus with olive oil, salt, and pepper. Pair it with a nice Bordeaux and voila! Dinner is served. :D

@Mikey-en1xx 19 дней назад

(Deep voice) “Did you say Steak???” Am I the only one that caught the Deuce Bigalow Male Gigolo reference?! 😂

@bamalaam 19 дней назад

Food as always looks fantaste-ic! love to see the great knife work as well. great job my guy!

@johnphillipsfishing 19 дней назад

I agree. We pull ours at 110-115 and rest then sear also. Comes out great every time. Keep up the great work!

@orvillealdrich7601 15 дней назад

That looks amazing! Thanks for sharing!!

@kylemacdonell1450 13 дней назад

Once again , I am smiling from ear to ear !!!.. BBQ GOD !

@chriscrist911 19 дней назад

That potato peeling scene was epic,,,, very soothing. Delicious looking meal!!

@m9hrdad 19 дней назад

Lookin' good! Def going to have to try this out

@ChasingTheMeso 18 дней назад

Really enjoy your videos, enthusiasm, and knowledge. Keep it up! Damn that Tomahawk looked delicious.

@skylorladd1642 19 дней назад

Definitely agree! Crust is king!

@shopvintagegifts 19 дней назад

Your editing skills are on point, the potato peeling especially

@LastRequestBarbeque 18 дней назад

Super fun and interesting video Bradley - love your work! Of course, now I'm on the hunt at restro supply stores for secret potatoes next week tho!

@thebigv8644 19 дней назад

That look on your face with the cicada was hilarious!!!

@Stan_L 15 дней назад

Great video! Thanks for sharing.

@BoydLakeMaine 19 дней назад

Nothing wrong with Russets. We have a special Caribou Russets. Why do you need your potatoes white? Just rinse em off and fry em up! Dark Russet fries are the best with malt vinegar.

@dwaynewladyka577 19 дней назад

Lookin' good! Cheers, Bradley! 👍🏻👍🏻✌️

@helocoastie8274 19 дней назад

Chud, I use my Yoder all the time for reverse sear. Smoke to internal 100-110 pull, then move the steel plate crank to 450. Buy the time it takes for that raging flame the stake is ready for an awesome sear. I find using the regular grates allows for more exposer to flame than the aluminum sear grates.

@piledriver141 19 дней назад

Love a good crust but I also want my medium steak! Yum. Great vid

@mmaurice100 18 дней назад

One of the coolest experiments I’ve been doing over the last six months; picked up a thermometer from Combustion Inc. with 8 temp probes and watch the temperature rise as you cook and then watch it rest and carryover and how it moves. I find that at least on my gas grill, where I shut the lid and use grill gates that it takes about eight minutes for a 1.5in strip or ribeye. Two minutes, flip four times. That brings the center up to about 105 and then pull and let rest and watch it keep carrying until about 125-130. And just like you, if the center doesn’t hit what you think it will, you can put it back on for a minute or two and it will bump it up. Your rest on the heated grill is what probably took you over.

@shaneaghan7013 18 дней назад

I'm drooling yum!

@watsonrk1 19 дней назад

Your progression over the last couple years as a vegetable chopper... world class! You need to think about trying g for a Guinness Book entry!

@hetspook666 18 дней назад

In Belgium (famous for making the best friet in the world) they combine that first stap by pre frying the potato at 160ºC in oil and not use water for pre boiling at all.

@josiahcriswell5585 19 дней назад

Chud, you ever sleep? Video is ending and you got another chimney going haha! Thank you for your efforts. I've learned a lot from you these past couple years.

@brianbaker2062 16 дней назад

Legit master chef!

@mpopky100 19 дней назад

You Rock, another incredible video!!

@jareddrake4638 19 дней назад

Looks delicious! Can't wait for that backyard Hawaiian Kalua pork video 😋

@7StevePrice 19 дней назад

You are a master. Love your content sir!

@FloatingVillageLife 18 дней назад

And I am truly inspired by your culinary expertise and passion. Your ability to create flavors that tantalize the senses and bring joy to every bite is exceptional. Your dedication to perfecting your craft shines through in every dish! And I am Floating Village

@thecover9999 18 дней назад

Thank you for that extended potato cutting ASMR 😅

@randypoe560 19 дней назад

Thank you, i needed that

@dala220 16 дней назад

Nice Chud box💯👌

@brianhartfield8385 19 дней назад

Did some hand cut fries recently when I was making Chicken Fried Steak using Beef Tallow. Did a soak and two stage fry (thank you Bill Millers some 30 plus years ago) and my family was blown away with my small attempt. Will certainly try to take it to the Chud level next time

@gnarsh.and.friends 19 дней назад

I have boiled russets (cut into fries) in salty water with a splash of white vinegar before, skipping the rinse stage, maybe for like 4 minutes or so. Let them steam dry on a rack and then do the double fry. Turned out really damn good. Great video as always!

@alt5494 18 дней назад

Sear at 750f plus with the grill top up finish indirect with a half beer & half butter mop sauce is my method for thick cuts. Green pepper corns & sweet paprika are also unbelievably good additions.

@erickwalsh9258 13 дней назад

This guy is quick with a knife!

@kellyschue3103 19 дней назад

That look when that cicadda got in your light that should be on a t shirt great vid

@Jyes12345 16 дней назад

One day after my 4 kids are grown, and inflation stops killing me, I will be able to afford to order a chuds grill. Keep going man, I need like 7 years, I'll keep subscribed.

@kevinmcallister2577 19 дней назад

I always do a reverse sear on my steak. I use my offset to bring it to about 110, let it rest for 10 mins or so then sear it either over grill on the fire box, or inside on a screaming hot cast iron skillet.

@edwardgonzalez6437 19 дней назад

I typically run the water clear on my potatoes as well, but i add ice to the water to kinda blanch them in a sense. I then dry them off and double fry them in beef tallow.

@rafterwhomestead 19 дней назад

Looks great! for extra crispy fries, try omitting the paper towel in the bowl step. What you are doing there is creating an environment rich in steam which will start working against the crispy you just put on with the fryer. A wire rack on a pan will help to retain the crisp factor.

@user-sm2ql7nq4l 19 дней назад

Because of you. I only use Porter Road now. I used to use other online "farms" but Porter Roads meat is great and customer service is amazing.

@MrThespian4 19 дней назад

Their brisket though a little expensive is very very good.

@countryfirstusa9072 19 дней назад

@@MrThespian4a little .? Come on man . More like robbery

@heavyq 19 дней назад

Two Chud videos in one day???? My birthday was a few weeks ago, but I'll take it!

@theseahawksfan16 19 дней назад

You know it's good when she started dancing😂

@davidfuller581 19 дней назад

I think I need that slide grade for my chudbox...

@ettiennesfoods566 19 дней назад

Love the fact that you’re teaching Americans how to braai 😎

@SilverFoxCooking 19 дней назад

Love it! I am with you on the traditional sear. I have been pulling at 118º to get a good rare that I prefer. I also soak my fries with a bit of vinegar, I think that helps with the crisp a bit. Overall, I would definitely devour that meal.

@BD-gy4pz 19 дней назад

I use the pellet grill for the reverse sear. Leaves a little smoke ring instead of a gray band after the sear. I rest them, then sear them off over the open fire box.

@PWNHUB 19 дней назад

7:14 Chud my man water boils 1 temperature and cannot exceed that temperature unless it is pressurized. Even the very bottom of the pot would be within reason of 212 degrees because the water is cooling it just like a watercooler on your PC. 9:23 as another BBQ lover, yes you're absolutely correct. Except I would say perfect crust with medium temperature is my favorite. I like the reverse sear but you bring it up to 100-110 at most before you sear and you do not wait you just dab it dry and right in for the sear. 19:43 happy steak dance rofl

@LabCat 17 дней назад

Y'know, I was watching an ad on one of your videos for Helix where you show the configuration process, and I gotta say, you are peak Dog Dad. Building your mattress for "Official Taste Tester" rather than Brooke. Legend.

@Nyghtprowler 19 дней назад

Agree on the reverse sear, I went back to normal for the same reason, I don't get the color I want at the end sometimes and feel like I need to sear longer for the crust I want and then I fear overcooking! Im with ya!

@simonmillar9161 18 дней назад

one cut I've not done yet but so need to give it a go

@russellcrawford4809 18 дней назад

That looks tasty 😊 Brad ya should slice up onions and mix in with your fresh potatoes not frozen, add salt and lots of black pepper then smother fry in a pan .

@mljones99 19 дней назад

100% reverse sear. No issues getting a killer crust or overcooking.

@TheCharles303 19 дней назад

I have found that the reverse sear gets a better crust. The crust forms when all the moisture has been removed. Searing it fresh steams it for the first few minutes. Instead cook it reverse sear to your desired temp and that will dry out the surface of all moisture completely, let it rest while you add some coals to the fire and then blast it hot as you can. If you cook it to below your target temp there is no need to rest before searing.

@andrewpope204 19 дней назад

Both methods are really good on steaks. I prefer the reverse sear for the wall to wall medium rare no gray band. Get some extra flavor from the smoke. As others have said, pulling at IT 115 degrees and letting it rest will allow for a harder sear without over cooking the steak.

@noelgraham4607 19 дней назад

Porter Road products are top shelf. I buy all my backfat from them for sausage making.

@keletienne7947 19 дней назад

Ive found just salted butter before resting is enough salt content to finish (after the initial pre-cook salt/pepper seasoning)

@jollyroger1264 19 дней назад

Dude yes! ❤

@NaturEvents1 9 дней назад

This is my favorite steak It was a great my bro 👌👌👌👌

@halcyondraconis7437 19 дней назад

To get a little crispier you might want to do a light batter on the fries before the final fry.

@kenjoseph6603 19 дней назад

You should do a cook with Porter Road's pork brisket it's amazing

@dannyberry8725 18 дней назад

to get the fries a lil more crunchy try a lil bit of cornstarch on them before the last fry.

@shamanelephant6579 19 дней назад

Legend

@DentalBeaker 19 дней назад

According to chefsteps ribeyes are best at medium. Haven’t tried it myself but I’m kinda curious.

@TJK3173 19 дней назад

i'd love to try a tomahawk, but dad gum they're so expensive, looks really good man

@brianbrink1421 19 дней назад

I watch all ur videos and they r great. I appreciate when u admit that u may have slightly overcooked the steak ( it still looked great!). And of course no video would b complete without the “official taste tester!” I’m gonna check out porter road. Thanx

@chilecayenne 19 дней назад

I've found that I can get closer to perfect medium rare 99% of the time using the Reverse Sear. I've been lowering my "bake" temp that I pull at...usually 118F or so. I then either open up my grill (BGE XL), or if indoors, I use my Chud press now....and get it screaming hot...so that I can get a hard sear, lots of crust in a VERY short period of time. By reverse searing, I do 1.5 -2" steaks to about 118F...let rest 15 min and carryover goes to about 125F or so....then hit the hard sear and internal hits the 130-133F almost every time. I used to be able to do the sear first method like you did here, but it was more hit or miss than the reverse sear for me at least.... Have a great day!! CC

@rim0909 19 дней назад

As a person from the French fry capital of the world. The key to a good fry is blanching them before the first fry. No need for an overnight soak.

@Rally825 19 дней назад

“They’re not going to look like McDonald’s French fries….” GOOD! I keep hearing people on RU-vid rave about McD French fries. I don’t know if it’s regional, but here in upstate NY, the McD fries are normally flaccid, undercooked, under-seasoned shoestrings. Virtually every other fast food place does a better job (which usually isn’t saying much.) I’ll have to try them from another part of the country some time to see if I’m missing something.

@alexmcleod9997 19 дней назад

Grill some catfish!!!

@cameronbatko 19 дней назад

When I reverse sear I always let the steak rest for about 10 min. Before going high heat to get a great sear. And edge to edge to perfect doneness.

@chilecayenne 19 дней назад

I do the reverse sear rest for 15 minutes...it gives me a what seems the MOST leeway on the sear part....and I sear as high temp as I can get either my charcoal grill or my indoor range. I used to use carbon steel pans indoors...but now, I use my Chud Press....and WOW, that thing is sooooo cool.

@joshkloepfer8361 19 дней назад

Undercover Letterkenny shout out my man.

@SuperPfeif 19 дней назад

Awesome

@zacharywhitney7295 19 дней назад

Gonna go ahead and add fries to the list of things that dont get better when prepared at home. Along with potato chips and hot dogs.

@lucasxavier3564 18 дней назад

Have you tried a simple double fry in beef tallow for your fries? Because this is how French folks do French fries

@MrBodeci 19 дней назад

I smoke at 180-200 then flame broil it to ensure i get great crust with out over cooking the inside

@RichardCranium321 19 дней назад

Two videos in the same day? What'd we do to deserve this treat?!?

@calebwalls6107 19 дней назад

I saw that too but the other was was taken down?

@tonydeangelo7317 19 дней назад

That is the best fed dog in the world!

@erictrauman2879 19 дней назад

freeze the frys before the frying gets me crispy every time.

@johnanderson6614 5 дней назад

I take off my steak at a pretty low temp so i dont overcook it when i sear it. You could also always sear first and then put it in the oven the rest of the way.

@dustinpost7814 19 дней назад

Best. Potato. Chop. Evuh!!!!!

@sonvo4095 19 дней назад

reverse sear till internal hit 100-110. much colder than 120-130. this will give you time to get that perfect crust , imo

@DJ-fn3jm 19 дней назад

Since you're doing the brine on the russet fries, adding a little acid, either vinegar or lemon juice, to the water will lower the pH thereby slowing down the Maillard reaction so they don't brown to much before they're cooked & crispy. The vinegar in the boil also helps with that.