Let's Talk BBQ
FORUM SPONSORS => Adrenaline Barbecue Co. => Topic started by: abcbarbecue on March 02, 2017, 04:02:10 PM
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Been working on this video for quite a while both perfecting the techniques (years) and making the video itself (planning and execution over past several weeks). We hope you like.
https://www.youtube.com/watch?v=xGjJQQCfqNY&t
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This is one of the best tutorial videos that I have ever seen. I would never have thought to do steak that way. I will definitely be giving it a shot! I think you and Justin need to start your own BBQ Talk channel. I know he has one and you have this one. But together it is like magic!
Also I want one of those tee shirts. ;)
I see you have them on the website now. Will be grabbing one today!
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As have many others I have read recipes and seen videos of reverse sear but this one by far is the best basic one yet. :thumbup:
Nicely done.
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Looking forward to trying this technique. Steaks look awesome. As I've said before I learn something new here every day. Great video and this is a great forum.
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Definitely trying this method but do I have to have 1 1/2 ribeyes? I have 6 in the freezer that are inch thick.
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I remember you and I talking about this method when we met for lunch a couple of months ago. Gotta say, you guys nailed the video ! ! !
Not bad job on the steaks either ! ! !
BD
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Awesome! Justin is my hero!
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Amazing steaks but do you ever sear the sides of the steak?
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Great video and I have to use your method. What would you say about using Montreal Steak Seasoning instead of salt, and what oil do you use?
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Definitely trying this method but do I have to have 1 1/2 ribeyes? I have 6 in the freezer that are inch thick.
So for one inch thick ribeyes you can do everything the same except I'd front sear.
1) Let the steaks warm up on the counter for an hour or two
2) Sear as shown in the video until you have the level of sear you prefer
3) Slide the steaks to the indirect side and put the lid on. Crack the lid so that some of the heat from the Slow 'N Sear vents out of the kettle. This helps keep the indirect side cool.
4) Flip every few minutes to promote even cooking. Monitor steaks on the indirect side until they hit your desired temperature.
5) Take steaks off grill and eat!
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Great video and I have to use your method. What would you say about using Montreal Steak Seasoning instead of salt, and what oil do you use?
Go for it! I like that seasoning quite a bit myself. For oilt we used EVOO, but use whatever oil you prefer... Or ghee (clarified butter)... Or even "Beef Love" which is just melted beef fat.
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Thanks everyone I'm thrilled y'all liked the video! 8) 8) 8)
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Thanks will do!
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Made steaks this way a few nights ago, minus the cold grate part.
Came out perfect.
I will always grill steaks this way now.
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Made steaks this way a few nights ago, minus the cold grate part.
Came out perfect.
I will always grill steaks this way now.
Awesome! but def give CG a try. It's a game changer.
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The only problem that I saw was that there were 2 chefs and 3 steaks? Maybe my invitation got lost in the mail. LOL
Great video!
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The only problem that I saw was that there were 2 chefs and 3 steaks? Maybe my invitation got lost in the mail. LOL
Great video!
That's easy Bob the chef with the knife got two steaks