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My dude, video was all nice and stuff until I saw you cutting the steak with the butter knife, it made my chef ocd kick in :D. Let me tell you all something, you can make any cut of meat tender if you learn how to cook it properly, buy a thermometr, all meats and cuts have different cooking temperatures, just takes a little practice. All aside, a nice video, thanks for the upload!

Now put that up against Hard Core Carnivores BLACK! Bet the black beats the best white lightning!

That Adolph's Tenderizer is almost all salt... Is there any way to get just the bromelain, which is an extract of pineapple, and add or not, our own salt ?

I believe at minute 4 you have the grate on upside down! The holes are supposed to be at the bottom of the U shaped channels.

thank you for the video.

I love rubbing my meat 😫💦

I'm marinating some steak, right now, in Kefir. I'll come back and let you know how that works.

I just grilled up a fillet mignon from a quarter cow I bought. Toughest steak I've ever eaten. Even though I'm extremely disappointed, I'll be trying Adolph's meat tenderizer. Thanks for the video, very informative.

Next time incorporate some worchestershire, soy sauce will also help with adjusting the flavor from the pineapple.

Papaya is supposed to be a powerful tenderizer

I want it so bad but the no grease tray is a definite no

Since my last comment thanking you for a great video I tried using pineapple juice to tenderise Indian buffalo rib eye steak here in Malaysia where I live. This is very cheap but too tough to eat as a steak in a stir fry which is what I wanted to use it for. So I cut it up into small pieces and marinated it in a fresh pineapple blended in my food processor in the fridge for 3 hours. Then cooked it for the stir fry for only a few minutes and it was so soft and tender I couldn’t believe it just amazing. So now I’ve bought some Bromaline and I’m going to try on some buffalo rump steak which again you can’t eat it as a steak it’s too tough but very cheap and tasty. Big thank you much appreciated now I can eat steak alot more often as I can’t afford the very expensive Australian imported steak here.

Great professional video really useful thank you I am trying to tenderise tough buffalo rib eye steak to use in a stir fry as it’s very tasty and much lower cost so I’m going to try your technique with the pineapple juice

Yawn, yet another meat tenderizer experiment video...

So no finished product? White smoke bad. Light blue smoke good. Too much wood,too smokey. You only need to light 6-8 briquettes to get other coals going. You will definitely be fighting temperature spikes. Start lit coals into the center of unlit coals and wood chunks. Let temperature get to around 200°, then close bottom 3 vents to 3/4 closed, top vent leave open all the time. If temperature gets above 280°, close one bottom vent, then wait at least 10 minutes for temperature to adjust. Never trust smoker temperature gauge on the lid. Get a 2 probe digital thermometer. One in the meat, and one on the grate near the meat. Also, don't waste all that coal on hotdogs. 😢 So many questions. Like how long have you been able to maintain your desired temperature?

Ha, I think rule number one should have been to move that dang gas operated vehicle out of the way or to move that pit but, that’s just me

Best explanation of how a pellet grill works. Illustrations are spot on. Thanks for making this video.

MIX SALT WITH PINEAPPLE CHIEF

I go with pineapple... besides living the extra flavor, I have a very strick no salt diet.. I only use garlic powder, onion powder, and black pepper to season my steaks . No salt. Luckily meat has salt in it naturally...so no need to add it .. If I'm marinating it, sometimes it will ad worschehire sauce to the marinate.. and that has a little salt.. Sadly these two steaks in the video were so different in structure and not cut from the same part of the loin, one was heavily laden with gristle while the other was just simple marbled

Thanks for the video. I’m planning to use my new smoker today. You described it so simply.

Wouldn’t it have been better to cut a steak in half and try each method? Then you would have the same meat for both methods.

If that was Tillamook Cheddar, then it was definitely the cheese!

This is a very good portable grill. It gets really hot very quick. It works exceptionally well for the size and the price. As for the bottom of the grill; I usually line it with aluminum foil right before turning the thing on. Some grease gets down below the foil. However, must of the dropped food gets caught by the aluminum foil. This makes for a very easy cleanup of the grill. As to the grate, the porcelain enamel really makes cleaning pretty easy. I use the heavy duty Scotch-brite grill pad with some Dawn dish soap. I can get the grill plate and bottom of the grill cleaned in about a half hour or so.

These are High quality cuts of steak. You can see the marbling. I don't see the point. The test should be done with cheap cuts

thank you grill king

Try internal 120. 140 is well done. Lamb is best served mid rare.

Can you adapt the larger 20 lb propane bottle?

i did not expect this level of entertainment value from a charcoal lighting video! Great work and thank you...

Can you remove the gas bottle between uses?

Came right in time for the first time grilling in the new barbeque. Much appreciated! 🤙🤙🤙

interesting, a while back i learned from research that certain fruits have enzymes that tenderize meats, i tried both pineapple and papaya that i both purred into a bit of water so that i can add other ingredients for a marinade to my beef jerky, the papaya worked amazing but the pineapple was too strong and made it mooshy and i think even on a steak it can leave the surface mushy and falling apart nasty but the center still tough, but you should not leave it on too long that may have been my problem with the pineapple but papaya is the best to work with i think you can even leave it over night in the marinade or i guess add it later for the last 3 hrs although i think it may only need 30 min at room temp im not sure, i am planning on making some pork kebobs from cheap tough cuts so im hopping the papaya will work good on them in a marinade but trying to figure out how much to use per pound of meat? and if this will work for chicken and octopus that would be amazing for the latter

What is the difference between a 200 and a 2000….. parts is my issue

You are awesome!! This video was perfect and answered all my questions!

Thanks for trying this out. I never actually saw tomatillos in person until a few weeks ago. But their husk makes them keep for so long, it made me want to just try using tomatillos for everything I would normally use tomatoes for.

Just started charcoal. Wish me luck. Really appreciate your video.

Watch this video to see how to unsafely position this grill next to your house. It also demonstrates how to unsafely light the grill. I suggest you don't do anything demonstrated in this video.

Thanks for showing this grill and some of its features! Do you think using this grill would be a slower/less effective experience for cooking? That’s not a bad thing, but I could see it being more about the moment/portable than effectiveness. Glad I found a video of someone talking about this, thank you!

New subscriber here. From BRANTFORD Ontario.

I just bought this grill. In looking at the manual, I think you have the grate upside down. The holes are supposed to be in the valleys not in the ridges in order to allow drippings to drain.

Looks great.

Medium well? 🤢

what cut of steak?

Thank you chef

Pineapple juice did wonders for top round. But yeah, the pineapple taste. My solution to that is soy sauce whatever else. Makes pineapple teriyaki. Supposedly, ginger works just as well with no ginger taste.

Use easy off to clean easy peasy

Just turn the grate over and burn off the stuck on items

My mom always used Adolph's on steak. She coated each side and let them sit for 30 to 45 minutes on thin T-bones or sirloins, then dad would grill them over charcoal and they would not eat anything but a well-done steak. No other seasoning was added to the steak. You didn't need a knife to cut them. The main ingredient in adolf's is salt, so you don't need additional salt if you're going to add other seasoning. That is unless you wash the steaks. Don't do that. I always use Adolph's when I cook steak or pork chops on the grill or in the broiler.

I have that same bbq and it says on mine it’s the 2000

Interesting experiment! What tenderizer do you use these days, if any?

Nice clear review, thanks for stating AC only I was just about to google that, as I hadn't heard anyone else mention that. Again nice review, thanks.