HOW TO COOK A STEAK ON THE BLACKSTONE GRIDDLE !!!!!

3 Easy Tips for Steaks on the Griddle

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The Perfect Steak on a Griddle with Chef Nate | Blackstone Griddle

Blackstone Griddles

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Attention all steak lovers! Chef Nate explains the science behind cooking the perfect steak on a Blackstone. You’ll learn about the three types of fat in beef and the ideal internal temperature for a rib eye and a New York Strip on a griddle. (Hint: it’s not rare!)
00:00 Gastronomy
1:33: Osmosis
2:45 Three Kinds of Beef fat
4:35 Maillard Reaction
5:19 A Good Steak's Doneness
7:15: Oxygenate/Blooming Out
9:51 Taste Test
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25 июн 2024

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Комментарии : 426

@robwilkie5382 Год назад

I first started "griddling" my steaks, emulating you. I raised the steak game tremendously when you introduced me to the Rosemary/garlic game. That combo on top of a steak is THE BOMB!! Thank you, Chef Nate, my carnivore family appreciates you sharing your wisdom!

@BlackstoneGriddles Год назад

Chef Nate is a wealth of food knowledge for sure. Thanks for watching Rob!

@ItsAPartywithNateandCJ Год назад

Right?! The garlic, herb and butter move is so simple but over the top delicious! I’m so glad you dig it my friend!

@kelilanclos7564 Год назад

Same!!

@kelseycowan7899 Год назад

I cooked my favorite steak to-date after watching this! 🙌🏻 I was a lot more confident choosing my steaks in the store as well, looking for that intramuscular fat! Thank you!

@kelilanclos7564 Год назад

Thank you so much for this video!!!! The garlic rosemary butter upped my steak game that I was convinced could not be upped.....and I can cook a perfect steak (filet mignon) on a Weber propane grill like no other..... I love the science behind it as well. The griddle is new to me for the past 4 months, and I am in love! Also even though I’m old (52) I love all the movie references and thought I was the only one who lived life through movie quotes! Keep up the great ideas!

@smrockin6 Год назад

Thank you Nate for this video. Love the explanations and advice using rosemary, garlic and butter!

@crazyhillbilly2181 Год назад

I never thought about the marbling not liquefying. Mind blown, life changed. Thanks, brother Nate

@aaronduarte9508 Год назад

Now, I am a steak/grill/smoker master, SCA Member and anyone who has ever eaten at my house will tell you. , I have been saying for years that medium tasted better than med/rare….Now I can use the proper verbiage and science to explain why that is!!! THANK YOU!!! This is the BEST steak video I have EVER seen!!! So glad I just bought a Blackstone and started watching these videos…BRILLIANT!!!!

@scottreimer6513 Год назад

Awesome video brother! The explanation of fats within and on a steak is perfect and has really helped me on my steak cooking skills! Much appreciated!!

@ginabuchanan8492 Год назад

Nate, I think it's great that you nerd out. I learn so much on your show and I and my family thank you for passing on all your knowledge!

@BlackstoneGriddles Год назад

Thanks for watching Gina! Let us know how your next steaks turn out!! Better yet, tell your family to let us know 😃

@ItsAPartywithNateandCJ Год назад

I knew I was your favorite 🤣😂🤣

@ginabuchanan8492 Год назад

@@ItsAPartywithNateandCJ 🤣😁

@Nobby8121 Год назад

Great video I’ve always had my steak medium rare but this all makes sense from now on I should be doing them like this thanks 👍

@kimpham7519 4 часа назад

Thank u for geeking out, learned a lot!

@briannarodriguez8196 Год назад

Wonderful tips and education! Thank you.

@marktucker4457 8 месяцев назад

I've slways cooked a less lean steak medium for that very reason, exactly as you guys did there. I'm so pleased to hear you guys officially approve the technique! 😊

@charlesjensen5503 Год назад

Awesome video Nate. Plentiful of great knowledge. Can't wait till I can someday get a Blackstone to try this on.

@WWPTV Год назад

Really tough seeing how you cook it versus what I learned in the restaurant 20 years ago. My family loves my steaks but I learned a lot.

@turdferguson8095 Год назад

Thank you for pointing out "searing does not lock in juices" for those that did not know. Very educational Nate Nye.

@ItsAPartywithNateandCJ Год назад

😂🤣😂 I gotchu my friend

@tritonlai9029 8 месяцев назад

As a big nerd and a steak lover, probably the best video I've ever watched, love your energy man keep it up👍🏽 I love the nerding out

@ccretired 5 месяцев назад

Just got my first Griddle, Finally someone explained this to me, GREAT JOB. Subscribed.

@doctormoto8770 Год назад

Great video brother and thank you for your knowledge! 👍

@thomasconway2692 Год назад

Thank you. I like the science of cooking and your explanations.

@BlackstoneGriddles Год назад

Nate is the Alton Brown of Griddling 🤓 Thanks for watching Thomas!!

@ItsAPartywithNateandCJ Год назад

I’ll do more of these! Thanks for watching and commenting Thomas!

@tycole5111 Год назад

Technique education is awesome, greatly appreciate the info... Have a great day!

@BlackstoneGriddles Год назад

Totally agree Ty. Thanks so much for watching!!

@ItsAPartywithNateandCJ Год назад

Thanks so much Ty! I’ll do more of these

@steveuppole5521 Год назад

Wow Lippy dropping some knowledge. Would love more of these kind of video's.

@BlackstoneGriddles Год назад

Done, and done!! Thanks for watching Steve

@ItsAPartywithNateandCJ Год назад

Thanks so much Steve! I’ll definitely do more of these

@MarioGutierrez-vv9tu Год назад

First time grilling. Thanks for the info.

@raymondbrown2112 Год назад

That was on of your best videos I have a Blackstone 36 inch I am going to try this with a New York Strip.

@danimarino5653 Год назад

I really enjoyed this video! Very informative, really helped me understand the cooking process better. Hopefully after some practice I can put this to good use. Great job!

@BlackstoneGriddles Год назад

Let us know how you do Dani. Would love to see the results. Thanks for watching!!

@ItsAPartywithNateandCJ Год назад

Thanks Dani! I’ve always felt that understanding WHY gives me better reference to WHAT I’m doing. Thanks for always being in the comment section my friend

@mattzamaites Год назад

I really appreciate your background isn't blown out, great videos and production quality! Keep em coming!

@BlackstoneGriddles Год назад

Thanks for watching Matt. Glad you liked it. We'll certainly keep em coming!

@ItsAPartywithNateandCJ Год назад

Dang! 10 points for some production knowledge! Thanks for hanging out with us Matt. We pride ourselves in presentation… both food and video quality. Thanks for noticing

@drbryceheffington Год назад

Definitely need to try this!

@jimmydoyle1613 Год назад

You have changed my mind. Never knew any of that, thank you! Love the show

@BlackstoneGriddles Год назад

🙌🙌

@ItsAPartywithNateandCJ Год назад

Wow! What a compliment Jimmy! Thanks for hanging out with us

@simpletechreview3632 Год назад

This is an awesome video!!!!! I love the chemistry of both you and CJ. CJ is more bro since and you are more technical since and it is an excellent balance!!! Keep doing what you’re doing!!!!

@theoilingchief3114 8 месяцев назад

Good information .... Thanks!

@bumkingreen7712 Год назад

Very informative video nate thank you... love both of ya'lls shows #blackstonenation

@agib1368 Год назад

I have never griddled a steak, but the information that you gave us is spot on!!!

@BlackstoneGriddles Год назад

Give it a go and let us know how you do. Thanks so much for watching!!

@ItsAPartywithNateandCJ Год назад

Thanks so much my friend! Glad you liked the episode

@agib1368 Год назад

I will definitely do it. All I have done with steaks is lump charcoal and low and slow for 45 minutes. They always have a melt in your mouth finish like that. But believe me, I will definitely put the griddle test to them as well. Thank you for your patience and time showing us

@chriscurtis3118 Год назад

Well said, thx !

@ItsAPartywithNateandCJ Год назад

Thanks Chris!

@gabrielshaw260 Год назад

Best steak science info I’ve ever seen or heard!

@markfranti5514 Год назад

I just finished cooking a ribeye and garlic butter for dinner, and my wife said I have to cook steaks with garlic butter from now on, thanks for the info on steaks and garlic butter

@idaslash Год назад

Great show today, one of my favorites.. Love the nerdness.

@BlackstoneGriddles Год назад

Hopefully more nerdiness to come!

@ItsAPartywithNateandCJ Год назад

Thanks for watching! I’ll keep the nerdness coming😂🤣

@bakingnanaskitchen4799 Год назад

I love the science behind fine cooking. Seriously, if you know WHY something works it is easier to obtain the desired result. Keep on being nerdy. Love your videos.

@Ian-io4tu 10 месяцев назад

Yes please, more food science definitely 😊

@monicar9781 Год назад

I’ve been cooking my steaks that way in my black skillet for 30 years at the end I add the butter, garlic and baste it for about 1 minute on each side let me tell you it’s the best steak you will ever eat! Now I do it the same way except now I do it on my blackstone and at the end I put the garlic, butter and rosemary on the griddle and kinda move the steak around then flip and it’s done! I didn’t use rosemary back then and added the rosemary about 3-4 years ago! Quick note I use extra virgin olive oil

@marksides9757 8 месяцев назад

Awesome food science and some great character with this channel

@markthompson7503 9 месяцев назад

Been cooking steaks in a cast iron skillet but today I am venturing to my Blackstone for my steaks. I will keep you posted.

@small-town-southern-man3573 9 месяцев назад

How were they? I’m still a griller, but am about to venture into griddling.

@bretelwell80 Год назад

I understand knowledge is good food Ty

@michaelbeard5245 Год назад

Thanks for the great info! Just recently got a blackstone but steaks will soon be going on it and I will be trying the rosemary/garlic seasoning!

@BlackstoneGriddles Год назад

You got this. And welcome to Griddle Nation!

@ItsAPartywithNateandCJ Год назад

Right on! Welcome to the fam my friend! Go for a thick cut steak for 2 rather than 2 smaller steaks and you’ll hit your target temp a lot easier. Thanks for watching!

@loushepherd4742 Год назад

Keep up the food science. I learned a lot from this video.

@BlackstoneGriddles Год назад

Definitely will. Thanks for watching Lou!!

@ItsAPartywithNateandCJ Год назад

You got it Lou!

@richardfagala1153 Год назад

NERD ALERT! if it’s about cooking a better steak…. nerd out all day. This will be one of my new links for people on Facebook asking questions.

@BlackstoneGriddles Год назад

Please do. Cooking the perfect steak on a griddle can be intimidating and we don't believe it has to be.

@ItsAPartywithNateandCJ Год назад

😂🤣 such a wonderful compliment Richard! Thanks for watching my friend

@Jmeko101 2 месяца назад

I just cooked the best steak I have ever eaten after watching this!!!! Thanks!

@garryhammond3117 Год назад

Thanks Nate! One of your best vids yet. I'm actually going out for steak tonight and will order medium instead of medium-rare. - Cheers!!

@BlackstoneGriddles Год назад

Thanks for watching Garry!!

@ItsAPartywithNateandCJ Год назад

Nice! Thanks for being here Garry

@garryhammond3117 Год назад

@@ItsAPartywithNateandCJ Hey Nate - As it turned out... - My raw Sirloin steak came with a hot 700-deg. cooking lava stone, and I cooked each piece to my liking, along with mushrooms and a lobster tail. It was an 'epic' meal by all counts. I'm back home now and hugged my Blackstone griddle when I arrived - lol

@nextupcamping Год назад

But is there a “wrong show” reallllly? There’s no wrong when two juicy delicious steaks are the main characters of the show.

@BlackstoneGriddles Год назад

Great point! 😁

@ItsAPartywithNateandCJ Год назад

😂🤣 the shenanigans take place on CJs first Cooking Show… we try to keep it classy San Diego on Cook, Eat, Repeat

@zimmy1958 Год назад

loved it thanks

@BlackstoneGriddles Год назад

Thank you so much for watching!!

@ItsAPartywithNateandCJ Год назад

Thanks my friend!

@OShackHennessy Год назад

Huge fan of this guy

@williamjohnson6152 Год назад

I absolutely dug this video. I finally understood the nerdy parts...🤓🥩🤓

@BlackstoneGriddles Год назад

Thanks so much for watching William. We really appreciate it

@ItsAPartywithNateandCJ Год назад

😂🤣😂 thanks? I appreciate you being here my friend

@user-tj7ik5nu9u Год назад

"Anybody want a peanut?" Said in the voice of Fezzik, was classic! Great call back

@raphillips5 Год назад

Great video. I would have liked to have been advised as to the time on the grill and what the final temps are. What temp did you have your griddle at when grilling.

@shanerogers7782 Год назад

I really thought I was going to get annoyed at the video but Nate I have to give it to you, I learned a few things today.

@BlackstoneGriddles Год назад

Glad you stuck around Shane. Thanks so much for watching

@ItsAPartywithNateandCJ Год назад

Thanks? 😂🤣😂 glad you’re here Shane!

@christopherdavisson617 5 месяцев назад

Searing it also creates the crust. Which it turns gives it more flavor. So a great sear is always a great thing.

@ericerickson9832 Год назад

Felt like I was in science class, but learned alot. Those steaks looked amazing! Another great video Nate!!

@BlackstoneGriddles Год назад

Learning the ins and outs of the food we eat is pretty sweet.

@ItsAPartywithNateandCJ Год назад

There he is! Good seeing you in the comment my friend

@ericerickson9832 Год назад

@@ItsAPartywithNateandCJ I'm like a secret super fan. Always watch yours and CJ's vids. Just don't comment alot. Keep doin you my man!!

@christeenbarron969 Год назад

Love the nerd out! When you asked what the outside fat was I wanted to reply pork rind. Lol great video. You and CJ are great together, like a married couple. We binge watch both shows😃.

@BlackstoneGriddles Год назад

We're glad to hear this video was informative.

@ItsAPartywithNateandCJ Год назад

🤣😂🤣 always a pleasure with that guy. I’m crazy impressed with how good of a cook Cj has become. Thanks so much for watching Christeen!

@rchuyck Год назад

Great video. I am a huge proponent of dry brining meats before they hit the grill. Have 2 Blackstone Grills, one for the camper and one at home. This method with New York’s will be on the menu this weekend, Costco always had a great price on Prime cuts

@BlackstoneGriddles Год назад

Right on, Randy. Let us know how your steaks turn out this weekend!

@ItsAPartywithNateandCJ Год назад

Heck yeah! Thanks for hanging out Randy

@rchuyck Год назад

@@BlackstoneGriddles They were excellent, love the flavor and the the crust on the steaks. Previously have done a reverse sear on a pellet grill then to my Weber, the Blackstone is next level stuff, thanks!

@onegoodcook2 9 месяцев назад

Love your nerdiness!! 😂

@davidridderbusch9779 Год назад

Great info. Went to culinary school and we learned a lot of this. But you didn’t mention about the “blood”

@beckyj3997 Год назад

I wanted to cook my husband a special steak for Father’s Day so I tried to imitate you. I’ll never be a ‘Chef Nate’ but my husband loved it and was impressed. I appreciate the science behind this cooking technique as I feel you only do well if you understand the why. Thank you!!

@iplayrunescape301 Год назад

The Blackstone holds a technique to use properly, and it's so easy to use. My dog could use it. Maybe if he wanted.

@cedaroakfarm8596 Год назад

Good video, add to the learning bank of steak, thanks

@BlackstoneGriddles Год назад

We love to hear this. Thanks for watching friend.

@ItsAPartywithNateandCJ Год назад

Thanks so much!

@antoniopabloquintanilla8145 Год назад

Awesome!

@jkidney85 Месяц назад

You are correct that to render intramuscular fat, you only need 125-130F. However, you can remove from heat slightly under 125F and the carry-over heat will continue to render the fat, leaving you with an amazing med-rare steak. I thought you'd explain carry-over heat when you talked about the importance of resting. Good video overall but I fear a good portion of viewers will overcook theirs. It'll still be a good steak, but not as tender as it could be if pulled just a bit sooner.

@426superbee4 Год назад

I love my steaks FLAME BROILED 2 1/2" thick and BLOODY RARE. My favorite seasonings is? McCormick Montreal Steak Seasonings YUM Oil i use as a binder is? Olive oil or Butter! It also helps to char the steaks. I use a mixture of Charcoal, Mesquite Wood Chips, and Onion Peels on the coals. My favorite kind of steak is PORTER HOUSE CUT. Then T Bone, last is Ribeye Tomahawks or Ribeye's. Again it must have a Onion Smoke Flavor Oh Lord YUM That is the perfect steak in MY BOOKS 👌

@ItsAPartywithNateandCJ Год назад

That sounds pretty great my friend

@426superbee4 Год назад

@@ItsAPartywithNateandCJ Its my go to steaks. Cheers buddy

@richardwhite2928 Год назад

Extremely awesome. We can get recipes any time but when we get science behind the why and how to cook certain things count me in. Make no mistake I still like the recipes but sometimes you gotta let the nerd run loose for a bit. 🤓

@BlackstoneGriddles Год назад

You gotta get your inner nerd out every once in a while right? Thanks for watching Richard!!

@ItsAPartywithNateandCJ Год назад

Thanks so much Richard! I was worried that this was gonna be too much. I’m so glad you liked it my friend!

@phil_knight Год назад

So I haven’t even watched the video yet…. But I’m going to say it…. We drop a Nate video the day before CJ’s so it gets watched. Hoping we get to hear CJ get a couple jabs in? Please don’t disappoint CJ! I’m in your corner!

@ItsAPartywithNateandCJ Год назад

🤣😂🤣 well played… wrong… but, well played

@phil_knight Год назад

@@ItsAPartywithNateandCJ 😘😂

@ericandalyssaalexander247 Год назад

My Blackstone doesn’t have the sear option on the dial but i am wondering how long do you cook the steak on each side to achieve Medium? I had cooked 2 NY Strip Steaks and both came out medium but were on the tough side . is it better to use Bacon Fat instead of oil ?

@garys1665 Год назад

Nice job looks Delicious.

@BlackstoneGriddles Год назад

Thanks, Gary!

@ItsAPartywithNateandCJ Год назад

Thanks so much Gary!

@garys1665 Год назад

@@BlackstoneGriddles thank y’all

@garys1665 Год назад

@@ItsAPartywithNateandCJ thanks for sharing

@robertorivera6958 10 дней назад

BODY it does not get any better than that ,,,,,, amazing video ,,, i my self have many issues with the steaks i have not figure out how to cook a steak the right way ,,,, but hey your video and other i already watched maybe an only maybe i will get lucky ,,,, thank,s so much for taking the time to show us dome found people how to do this ,,,,,,,,,, look,s great

@grillmaster07 Год назад

Wow, never see Alton Brown in a hat. Glad you explained osmosis correctly though! Some people think osmosis is bringing? That my friend is diffusion. Love the show great job guys!

@BlackstoneGriddles Год назад

Nerd status confirmed 🤓🤣😂🤣 Thank you so much for watching

@ItsAPartywithNateandCJ Год назад

😂🤣😂 Alton Brown?! What a compliment! Thanks for hanging out with us my friend

@grillmaster07 Год назад

It's okay to be nerdy! I love cooking science, weather and farming! Farm by day cook for my family! Work on people around the community's computers, I am as nerdy as they come! But I look like both of y'all! Bearded old school dood! Remember we grew up with Bill Nye the science guy!👍😎👊

@niravniel561 Год назад

Hi, thanks for the video, I have a question please, I did not understand if you sear one side and then you flip and move it to the other side where the burners are off ?

@MzAliH21 29 дней назад

Bruce? Is that you?! Love that guy!! 🐊

@Samsonight33 10 месяцев назад

There’s no marbling in those cuts. Lol

@MrDaryboy 11 месяцев назад

I'm not gonna knock this video because I believe there is a lot of truth but I will tell you as a fact I've had steak at a butcher shop cooked on a cheap gas grill and was thin cut (about a quarter inch) and it was absolutely delicious. Juicy, tender and so much flavor. To all you claiming there is a certain way to make steak let me say I'm glad I don't listen. LMAO. Great vid here and very good tips for people learning about cooking steaks.

@davidfogg922 Год назад

I will give you a thumbs up for the school room education on the subcutaneous fat , intra fat, and intro fat, but med rare reverse sear is the way to go in my thought

@ItsAPartywithNateandCJ Год назад

If you are going Sousvide, I would agree. If it’s all direct heat… try it this way

@davidfogg922 Год назад

@@ItsAPartywithNateandCJ I use indirect heat in my weber kettel or my offset smoker

@parnpichate 6 месяцев назад

He's right about medium. I used to eat my ribeyes medium rare all the time because I was told over and over again that anything past medium rare was ruining the beef. However, the fat never renders enough at medium rare and the meat is just too chewy and sometimes gamy. Medium allows the fat to render and char giving it the most delicious flavor and texture in my opinion.

@donaldeugenealford4080 Год назад

Put Bruce Mitchell in charge of this page who wants science talk on a steak,boys it isn't 🚀 science. Perfectly cooked Nate,and CJ.

@ItsAPartywithNateandCJ Год назад

😂🤣 gotta love Bruce

@therealJohnAcree Год назад

Man thanks! I loved the "Nerding Out" on steak. No need to go to the steak house when you can do it better at THE HOUSE!!!

@bochoara 11 месяцев назад

What model is your griddle?

@christeenprice5637 Год назад

CJ has almost converted you Nate, awesome video, thanks so much for ❤️❤️❤️🍁

@BlackstoneGriddles Год назад

🙌🙌

@ItsAPartywithNateandCJ Год назад

Just don’t tell him ok?

@gmoney9068 День назад

Does Blackstone offer the option of removing the griddle and replacing with grills?

@joncarlsen8322 Год назад

I'm going to take a little credit for this episode idea.

@ItsAPartywithNateandCJ Год назад

😂🤣😂 credit given amigo

@jostalbr520 10 месяцев назад

This video changed my life...

@iplayrunescape301 Год назад

Chef Ethan! Is the best on Blackstone network!

@christopherortiz8713 Год назад

Great video.. 🤯 my brain hurts.. All I know those steaks came out perfect and the taste is probably just as good. Thanks again for your videos.

@e-rupt2774 10 месяцев назад

The minute he said a good steak should never be Rare, I immediately turned it off..

@jtskelton8807 Год назад

This was very interesting. I’ve always been a medium rare guy, but you’ve convinced me to switch to medium! One question as I am a little confused. I never saw you move the steaks from the hotter side to the cooler side? Did you move them to the cooler side after searing or just keep them on the hot side?

@derekeaton4021 Год назад

I have the same question.

@ItsAPartywithNateandCJ Год назад

I should’ve gone a bit deeper on that part. Depending on the size of your steak, 3-4 minutes per side on HIGH heat and then move it over to the cooler side to slow down the cooking. Go FAST at first then slow it down. The main thing to try is a thicker cut for 2 rather than 2 individual steaks.

@eastTN Год назад

LOVE the geekery. I get people telling me to shut up all the time when I geek out about something. They do it lovingly of course. ;-)

@tlkaetz1234 Год назад

One of the best "cooking a steak" video that I have seen. I have always cooked my steaks medium rare. You have convinced me otherwise.

@BlackstoneGriddles Год назад

We're glad this technique video was persuasive!

@ItsAPartywithNateandCJ Год назад

Wow! Thanks so much Luke! I’ve been guilty of missing this point for a lot of years… on a thick cut steak, it make total sense. Access and render the fat throughout to maximize flavor.

@zeballgood571 Год назад

Whoa talk about taking steak to ROYALTY LEVEL. Out of the park my friend. But how does all this nerdism fit it that lil cranium????? Do tell I love a good story 😎

@BlackstoneGriddles Год назад

Culinary school and a love of food science will do that to ya.

@ItsAPartywithNateandCJ Год назад

🤣😂 it’s a tight fit… not much up there other than food facts and movie quotes

@andrewbrink1678 Месяц назад

Medium rare is usually 135 internal....removed off the grill at around 120. It continues to rise in temperature as it rests. So I will stick with medium rare.

@ericerickson9832 Год назад

So I had to break out the ole lappy and pull up your ribeye video again! Karey is goin out of town next week and I will be home alone. With my Blackstone. And a juicy ribeye!

@cindymartina2608 Год назад

So does it have to be bacon fat? Or can I use avocado oil? When did you use the cold side? When did you take the temperature? Just got my griddle today , gonna cook Memorial Day steaks tomorrow!

@rosshall641 Год назад

The collastin in the ellagin has to be cooked but the outside fat makes everything taste better and yes I always Eat it😊

@laurettasheller9099 10 месяцев назад

What would the temp be?

@RaptorPackAdventures Год назад

Wow my brain hurts. I need beef 😆

@BlackstoneGriddles Год назад

A juicy steak is the perfect cure for a headache.

@ItsAPartywithNateandCJ Год назад

😂🤣😂 #truth

@apostolicdan3151 Год назад

Mouth watering

@BlackstoneGriddles Год назад

🙌🙌

@ItsAPartywithNateandCJ Год назад

Thanks Dan!

@charlesvolturo5024 Год назад

Just bought my grill. What temperature is used? High, medium or low?

@KOAH_Dobermanpuppy 11 месяцев назад

Loved the video, super informative. Perfect balance of seriousness and nerdisim.

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