My wife is Brazilian, that is all they use, is eucalyptus lump. It usually burns, very clean. And, brother believe me, Brazilians know a thing or 2 about grilling!
What’s up Dski, I’ve been watching you for a while Now and I just can’t understand why your not on TV!!! Your professionalism is awesome!! Keep up the good work and hopefully one day I can watch you on TV Saturday morning’s, I’m speaking it into existence for you 👍🏾💯
Hey bud, fantastic video, you sir are just what we need , i think you should be on a television food show , no rubbish, just great , honest advice thanks again & looking forward to the future vids , a big hello from great britain
Thanks so much for the kind words, Dave from Great Britain! If that television food show ever comes my way I promise to give you props for planting the seed! Have a great weekend!
Hey brother, I just subscribed to your channel. I'm purchasing the Weber Summit next week and I'm so excited. I've been watching you and other grill masters for awhile on RUclips so I'm now well-versed with all the ins & outs of grilling and smoking. Just wanted to thank you for providing great content and to encourage you to continue doing your thing! Also, I saw your custom "Dski" cast iron grill on one of your videos. Where would someone need to go to get one of these made? Thanks again, Blessings to you & yours!!!
Thanks for the kind words. I purchased the grill grate at a company called the Burn Shop. Here’s the link: theburnshopwf.com/grill-grates/custom-grill-grates-2/
Fantastic video , you sir are a natural on screen , polished performance & i just love the way you explain , im a butcher by trade & you sure know what you're talking about , best wishes & keep up the fantastic work & a big hello from here in great britain
Thanks Dave! I appreciate hearing this from a certified and official master of the meat trade. Have a great week and thanks for checking out the video!
I love how you season you chicken and steaks, and I season similarly to you but don't you worry about the salt content in the rubs will make it very salty?
I've not run across making ribs too salty. Most of the rubs I use are very forgiving from a salt standpoint. There are a few out there where you better watch it though. Thanks for checking out the video!
I'm wondering how you liked the smoke flavor of that charcoal? It seems like it would give sort of a medicinal flavor considering it's made with Eucalyptus wood. If you did like it, how would it rank compared to other more common smoke woods??
Sorry for the late response. Luckily I got zero medicine taste from this charcoal. I think it is perfect for steak. You should get a small bag and give it a shot. I believe you will like it also.
That’s interesting. I will have to try it one day. For me that resting period has proven to really help redistribute the juices back into the steak. 🥩 Thanks for sharing.
@@DskiGrillz ty for the video. I am getting my first charcoal grill, the summit kamado, with the slow and sear low profile next week. I want to do a cowboy steak!
That's a great question. I started thinking that I was just getting older and could handle the fat content any longer. The same could be said when I cook beef ribs. I have to eat both in smaller portions as they do tricks on my stomach. Have a great week!
Hey David. Both will do an awesome job on steak. I'm more comfortable with the slow and sear method though because I use it more often of steak cooks. Happy New Year!!
@@davidconners The vortex makes crazy good wings! Let me know how they come out. Also, Check out my premiere video which is launching on New Years day. Thanks for the support David!
Steak looks Excellent, Have to check out charcoal. 15k Congrats. I have a few Questions about the Summit. Is the sweep on summit same as performer or is it a little beefier. Since I think you have biggest catalog of Summit Videos, My second question is for low and slow, If you were to start summit, stabilize temp. Would it maintain 225-250 consistently for 12 hrs no sweeps needed. I watch videos and get mixed analogies, temp spikes, temp drops. I have a wsm I've never used because I don't need capacity, but it would be nice to have something to do overnight cooks on. The kettle has so many assesories I'm still working thru them. Recently The Summit is really impressing me, I wanted kj 3 but come to appreciate the Summit. Amazon is financing,at present 104.00 a month for 12 months on stand alone 118 for 18 months on table model, makes it enticing.
Hi John, The sweep on the summit isn't much larger than the performer but definitely more beefy. I've personally cooked low and slow on many occasions on the summit and it holds temps for the duration of the cook with no crazy temp swings. It is truly a set it and forget it style cooker. You know I recommend the summit as a great value and a grill that will last many years to come. I believe I've owned mine for three years now and have zero noticeable wear. Decisions, decisions...lol. Let me know what you decide.
Glad to see you haven’t abandoned the Summit! My LSG just went into fabrication, I’m excited to try some of your cooks on it when it gets here.
I have the summit too, love the grill. I haven't done one of these tomahawks yet but man I think you just talked me into it!
너무 귀여운 부부~~ 보기만 해도 기분이 좋아지네요~~~
Thank you!
Great job! I especially like that you always come back to the Summit charcoal grill. I think your some of your best cooks are on that grill.
My wife is Brazilian, that is all they use, is eucalyptus lump. It usually burns, very clean. And, brother believe me, Brazilians know a thing or 2 about grilling!
I’ve been waiting for the next cook & as always good informative content. Keep doing what you doing…🔥🔥😂
What’s up Dski, I’ve been watching you for a while Now and I just can’t understand why your not on TV!!! Your professionalism is awesome!! Keep up the good work and hopefully one day I can watch you on TV Saturday morning’s, I’m speaking it into existence for you 👍🏾💯
Thanks so much for the kind words and for speaking blessings into my life. God bless
Hey bud, fantastic video, you sir are just what we need , i think you should be on a television food show , no rubbish, just great , honest advice thanks again & looking forward to the future vids , a big hello from great britain
Thanks so much for the kind words, Dave from Great Britain! If that television food show ever comes my way I promise to give you props for planting the seed! Have a great weekend!
What is the difference between using the slow n sear or the two charcoal baskets together that come with the grill
This is really looking delicious.
Hey brother, I just subscribed to your channel. I'm purchasing the Weber Summit next week and I'm so excited. I've been watching you and other grill masters for awhile on RUclips so I'm now well-versed with all the ins & outs of grilling and smoking. Just wanted to thank you for providing great content and to encourage you to continue doing your thing! Also, I saw your custom "Dski" cast iron grill on one of your videos. Where would someone need to go to get one of these made? Thanks again, Blessings to you & yours!!!
Thanks for the kind words. I purchased the grill grate at a company called the Burn Shop. Here’s the link: theburnshopwf.com/grill-grates/custom-grill-grates-2/
Fantastic video , you sir are a natural on screen , polished performance & i just love the way you explain , im a butcher by trade & you sure know what you're talking about , best wishes & keep up the fantastic work & a big hello from here in great britain
Thanks Dave! I appreciate hearing this from a certified and official master of the meat trade. Have a great week and thanks for checking out the video!
Where is the blood? It's cooked well done. It needs more blood!
Once again a great cook, looking forward to trying your rub!
Thanks Michael!
New subscriber here! Man that steak looked great! I need your rub recipe.
Thanks Jimmy! Welcome to the channel.
I love how you season you chicken and steaks, and I season similarly to you but don't you worry about the salt content in the rubs will make it very salty?
I've not run across making ribs too salty. Most of the rubs I use are very forgiving from a salt standpoint. There are a few out there where you better watch it though. Thanks for checking out the video!
I'm wondering how you liked the smoke flavor of that charcoal? It seems like it would give sort of a medicinal flavor considering it's made with Eucalyptus wood. If you did like it, how would it rank compared to other more common smoke woods??
Sorry for the late response. Luckily I got zero medicine taste from this charcoal. I think it is perfect for steak. You should get a small bag and give it a shot. I believe you will like it also.
Looks Good
Hola amigo exelente corte de carne …. Puedes mostrar tres diferentes cocciones ? Termino medio termino 3/4 y y bien cocido … gracias saludos 🙂
I hope your rub goes big man! Always getting me starvin at 3am!
Thank you!
I heard you can just rest it between indirect and direct and then don't have to at the end
That’s interesting. I will have to try it one day. For me that resting period has proven to really help redistribute the juices back into the steak. 🥩 Thanks for sharing.
@@DskiGrillz ty for the video. I am getting my first charcoal grill, the summit kamado, with the slow and sear low profile next week. I want to do a cowboy steak!
@@datrumpet5 congrats 🎉 you are gonna love that grill!
How well and how long can this grill hold temps for smoking?
If you fill it up with charcoal it will last 14 to 16 hours easy for low and low cooking. The Weber summit holds temps like no other!
Do you find prime ribeye too rich?
That's a great question. I started thinking that I was just getting older and could handle the fat content any longer. The same could be said when I cook beef ribs. I have to eat both in smaller portions as they do tricks on my stomach. Have a great week!
👍
Great video, any difference between the Vortex and Slow n Sear? Does one do this cook better than the other? Thanks!
Hey David. Both will do an awesome job on steak. I'm more comfortable with the slow and sear method though because I use it more often of steak cooks. Happy New Year!!
@@DskiGrillz Yea that makes sense, I picked up the vortex for now, should be a good first add on for wings. Happy new year to you as well!
@@davidconners The vortex makes crazy good wings! Let me know how they come out. Also, Check out my premiere video which is launching on New Years day. Thanks for the support David!
Burp for safety, too funny.
Steak looks Excellent, Have to check out charcoal. 15k Congrats. I have a few Questions about the Summit. Is the sweep on summit same as performer or is it a little beefier. Since I think you have biggest catalog of Summit Videos, My second question is for low and slow, If you were to start summit, stabilize temp. Would it maintain 225-250 consistently for 12 hrs no sweeps needed. I watch videos and get mixed analogies, temp spikes, temp drops. I have a wsm I've never used because I don't need capacity, but it would be nice to have something to do overnight cooks on.
The kettle has so many assesories I'm still working thru them. Recently The Summit is really impressing me, I wanted kj 3 but come to appreciate the Summit. Amazon is financing,at present 104.00 a month for 12 months on stand alone 118 for 18 months on table model, makes it enticing.
Hi John, The sweep on the summit isn't much larger than the performer but definitely more beefy. I've personally cooked low and slow on many occasions on the summit and it holds temps for the duration of the cook with no crazy temp swings. It is truly a set it and forget it style cooker. You know I recommend the summit as a great value and a grill that will last many years to come. I believe I've owned mine for three years now and have zero noticeable wear. Decisions, decisions...lol. Let me know what you decide.