Categorized | Recipes

25 Comments For This Post

1. koubouaki Says:
   November 20th, 2009 at 5:04 pm

   おー、想像の美味さが〜

2. insanepiggy Says:
   November 20th, 2009 at 5:04 pm

   Im addicted to your videos.

3. 95Celica Says:
   November 20th, 2009 at 5:04 pm

   Hell yea, everything you guys make is amazing, good call on the Coors Light in the batter!

4. highroller12208 Says:
   November 20th, 2009 at 5:04 pm

   horseradish – it’s a root

5. dontreadreplys Says:
   November 20th, 2009 at 5:04 pm

   horshash?

   what’s that powder he used?

   sorry, I never heard about it.

6. ElPasoTV Says:
   November 20th, 2009 at 5:04 pm

   that knife is an Old Hickory Carbon Steel 10″ Butcher. About 80 years old they said. No better edge, weight and balance. But you are new around here, eh erunns. lol

7. erunns Says:
   November 20th, 2009 at 5:04 pm

   Somebody get this guy a new knife look at how much effort he has to use to cut that steak up. How old is that knife?

8. CERALOHA Says:
   November 20th, 2009 at 5:04 pm

   looks good… gonna try it tonite

9. ranile111 Says:
   November 20th, 2009 at 5:04 pm

   sweet!!! thanks

10. jleager79 Says:
    November 20th, 2009 at 5:04 pm

    Salt actually “bleeds” the meat,in other words dries it out.You should typically not use salt in the marinade.If you want to add salt do it as part of a dry rub no longer than an hour before cooking.

11. museken Says:
    November 20th, 2009 at 5:04 pm

    I notice you use charcoal, also the door for removing it. The reason I believe is the heat Charcoal gives off and the flavor. Have you ever thought of hooking up a propane tank to that charcoal cooker or does it already have one.. also you pull off the fat or is it the ligaments obviously you don’t want to remove fat. Also I heard salting with sea salt on both side for 1 hr tenderizes the steak is that true? I think your the only one who speaks from his stomach so I trust you. Great vid.

12. pieboyaz Says:
    November 20th, 2009 at 5:04 pm

    That some good looking BBQ…

13. HoldUpOneTime Says:
    November 20th, 2009 at 5:04 pm

    dude looks like jeff the drunk from the howard stern show

14. HoldUpOneTime Says:
    November 20th, 2009 at 5:04 pm

    i think 350

15. biglandfarm Says:
    November 20th, 2009 at 5:04 pm

    are they trying to make a steak porno?

16. silver05M6 Says:
    November 20th, 2009 at 5:04 pm

    Great tips, but I don’t see you adding any salt. Does the marinade has enough salt?

17. 123markanthony123 Says:
    November 20th, 2009 at 5:04 pm

    hahahahha rofl at the end as soon as it entered his mouth MMMMMMMmmmmmmmmmmm!
    man!
    rofl

18. lessthan555 Says:
    November 20th, 2009 at 5:04 pm

    another way is to pinch your thumb to your index finger and feel the muscle below your thumb for rare, if you pinch your middle finger to your thumb that’d be for medium rare etc etc

19. lessthan555 Says:
    November 20th, 2009 at 5:04 pm

    150-160 degrees, about middle, after 160 your looking at well done

20. johnrockys Says:
    November 20th, 2009 at 5:04 pm

    whats the temp for med well

21. BIGTRIP460 Says:
    November 20th, 2009 at 5:04 pm

    if you poke it with your finger it should feel like the part of your hand between your pointer finger and thumb, if its squishy like your hand is relaxed its “medium” if its a bit more firm like a tightened hand its “well”

22. mizfit10 Says:
    November 20th, 2009 at 5:04 pm

    can someone explain to me the finger test when cooking the steak?

23. insanepiggy Says:
    November 20th, 2009 at 5:04 pm

    Im hungry again! Damnit mate, the steak is sooo tempting!

24. 22reTOYOTA Says:
    November 20th, 2009 at 5:04 pm

    Just for kicks I “Soaked” a london broil in 9.9% JOOSE and spices for 24 hours.Then grilled it over mequite wood. Turned out very tender and sweet.

25. hellzreject026 Says:
    November 20th, 2009 at 5:04 pm

    nj eat a goat sac , u don’t deserve to watch bbq pit boys

Leave a Reply