How To Cook Ribeye Steak On The Pit Barrel Cooker | Perfect Cowboy Cut Steak Recipe
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- Опубликовано: 6 сен 2024
- Two thick juicy 2 pound Cowboy Cut Ribeye Steaks slow roasted, then seared HOT over hickory in the Pit Barrel Cooker! Check out PBC here: pitbarrelcooke... and my book here: amzn.to/2n7hIr6 Rub recipe I used on these ribeye posted below.
Cowboy Coffee Rub Recipe:
1 cup kosher salt
1/2 cup ground coffee
1/2 cup garlic powder
1/4 cup ground pepper
2 tablespoons brown sugar
2 tablespoons paprika
1 tablespoon cayenne
1 tablespoon dill seed (I added dill seed on this video. I liked it!)
My links:
Grilling and BBQ Stuff here: www.amazon.com...
4" Spatula: amzn.to/335cKL7
5" Spatula: amzn.to/2WBbUDg
AirFryer 360: amzn.to/2N8VjDX
Weber Performer Deluxe Grill: amzn.to/2N9OAty
Weber Performer: amzn.to/2Na7lg9
Insta Pot: amzn.to/2PBN6K9
Ninja Air Fryer: amzn.to/2Nxfmed
Ninja Foodie: amzn.to/2JIuc0l
Canon G20: amzn.to/36BOLFE (My cameras)
Sony 6400: amzn.to/36uIICr (Camera 1)
Manfrotto 190x with Fluid Head: amzn.to/2WxLXVo (tripod)
4" Spatula: amzn.to/335cKL7
5" Spatula: amzn.to/2WBbUDg
AirFryer 360: amzn.to/2N8VjDX
Weber Performer Deluxe Grill: amzn.to/2N9OAty
Weber Performer: amzn.to/2Na7lg9
Insta Pot: amzn.to/2PBN6K9
Ninja Air Fryer: amzn.to/2Nxfmed
Ninja Foodie: amzn.to/2JIuc0l
Canon G20: amzn.to/36BOLFE (My cameras)
Sony 6400: amzn.to/36uIICr (Camera 1)
Manfrotto 190x with Fluid Head: amzn.to/2WxLXVo (tripod)
#BallisticBBQ #PBC #Steak
Keywords and phrases
The Perfect Steak, how to cook the best ribeye steak, how to cook ribeye steak, grilling tips, the best way to cook a steak, open-fire cooking, the perfect steak
Yes it’s true! It will feed 2 regular people but 1/2 a Guga! Cheers 🍻 Brother! Awesome cook.
GUGAAAAAAA!!
LOL! I was saving the second for you brother!
Was curious to know how long it took for the cuts to get to 125*. Thanks.
Love the new editing mate. Can I offer some feedback? I feel the last few vids have ended a little abruptly. No emphasis on the end product like your previous work. Top content as always though man.
I've been testing things out by putting the taste at the very front end. The majority of my views are from non-subscribers and the view retention plummets before the taste test on all of my videos. It was suggested to me during a consultation with a very well known YT "expert" that I not have the taste test at all, because YT bases suggested videos off of retention. I actually love doing the taste, so the compromise was to put it at the front end. I'm just sort of BETA testing this theory right now. I appreciate the feedback!
@@BallisticBBQ why not add more details of your cook in your text I always feel that it is helpful when you cut things down on video but add in your tips and tricks through text in your description. Love this video. You saved me so much time not messing around with another grill after smoking it. Cheers
@@BallisticBBQ I always appreciate it when you taste at the end, say "Cheers" and show us (me?) what you're drinking.
I miss you eating it and describing what you like about it at the end as well even if the expert says you shouldn’t.
I agree with the expert, but appealing to the more hardcore fans is important as well. I would bet all hardcore fans stay for the taste test. The hardcore fans are also the same ones that would buy the book.
Just my opinion.
Cool looking rub bro!!! Man, my mouth is watering! I like how you edited this video too. Ok, time to go find me a nice Prime ribeye..... Cheers brother Greg!!!
Fantastic cook Greg
5:14 Am and watching a Ribeye Steak on the pit barrel..... What a morning.
LOL! I was watching cooking videos right before bed last night. My brain was spinning by the time I hit the sack!
Greg the king! I'd like to see your old format for videos, even if it doesn't get as many views, the rub prep, taste test, beer, they're all appreciated.
Interesting technique adding the logs in. Will need to try that.
Cooked to perfection! Nicely done, Greg!
Hi, Greg. Hello to you from the cold Russian north. I've been a fan of your channel for probably more than year now. I love the look of these steaks and the way you made them. But I'd like to leave some feedback on the new editing. The videos without tasting the meal at the end seem to be sterile and abruptly ended. And they are also very short. I love to enjoy and spend some time watching you cook and listening to you speak. And the tasting and hearing you describe the taste at the end and how satisfied you are or would you try it a little bit different the next time - this is what gives to me satisfaction as a viewer. I noticed the tasting part at the beginning of the video but it feels more like a short preview but not the part itself. Anyway nice that you're trying something new and I hope you'll find the way to do it right.
Cheers and thanks for your great videos!
Adding the splits is a great idea, never thought of doing that. Steaks looked amazing Greg!
Beautiful bark, wall to wall medium rare. Nice job!
Now I want a ribeye. Those looked perfect! Dill is good on beef. So is a little dried basil. I usually add one or the other to my steaks prior to cooking (along with several other spices). Have a great day.
Fantastic looking wall to wall medium rare Greg. I don’t know if it gets much better than a perfect cowboy ribeye 👍
I can’t wait to try this. It’s a basic, simple outstanding cook. That coffee rub sounds fantastic. Even I can’t mess this up.
Wow that looks rich... I bet it’s amazing!
Awesome steaks, Greg. I love what you are doing with your editing too. Nice job.
Steaks looked really good Greg. But I will say that I prefer you doing the taste test after the cook at the end of the vid. I know you've changed it up, but it just seems to be more natural. Just my two cents worth. Cheers!
Nice cuts of ribeye, nice cook, very good! Cheers!
wow! that was like some sous vide edge to edge medium
Greg, early morning release, time for some sleep. lol awesome video as usual. thanks buddy.
Cheers brother!
KIller Killer video!!!
Thanks to all our 🎖️ Veterans 🦅 🗽for their service for our freedoms!
How do you not have over a million subscribers yet? You put out great content constantly
Hoping to get your book and Mark Dice’s new book for Christmas.
I appreciate your support!
I just wanted to thank you for that excellent cook. Unfortunately I have to get a new phone now because I cracked the screen on mine trying to eat one of those steaks.
Is there anything a pit barrel cooker can't do? Doesn't look like it. Love how you out the splits in there. I'm definitely trying that!
Yeah! 👍
Hey Greg, how does the rebar control temperature? Since you're not hanging anything off of them why do you still install them before putting the lid on?
was wondering the very same thing
They designed it that way. The rear reduces the airflow so when bottom damper is set for your altitude it sets it to run at a certain temperature. Will run hotter with rebar out
As Daniel explained below, the rebar restricts the airflow through the holes that they are poking through.
Great looking steaks. Wonderful marbling.
Really nice video flow and I enjoyed what you did for the sear, brother! Steaks looked beautiful and I know they were tasty. Great work as always!
Thank you Mike!
Forgive my ignorance as I’ve never done this before, but will the splits damage the barrel in any way?
Some cowboy coffee seasoning for the win!
Two people? Challenge accepted!
Those are some REALLY nice looking steaks!
No way do I have the balls to put 2 splits in my PBC. Kudos to you! Know they were excellent
Steak looked amazing, would have liked to see you taste it and give your reaction.
wow I would have never have though to put those log splits in the PBC, that's some creative thinking there.
Thank you Kelton. It adds another dimension to an already great cooker. Cheers!
How long did you smoke it to get to 120?
How long to get 125?
Marinating some rib-eyes as I type. 👌🏻
Good use of the PBC. Excellent looking steaks bud!
Fun cook! Thank you for stop'n in!
I tried to do a London broil on the PBC yesterday, it came out like sh#?t , it over cooked and never charred, that was a great idea the after burner ! I’ll do that next time !
Man those look good!
I need to try that rub! looked fantastic!
That is awesome!!! Doing it today for VDay!
That’s interesting, never used coffee before. Gonna give it a shot . Awesome 😎
Spot on as usual Greg ! Thanks for sharing my brother.
Thank you Wesley!
Hi Ballistic BBQ. HELP!
I tried to use BnB orange bag twice now on my pbc. First time I started it just like I do with KBB. It to forever to get hot and I was having to crack the lid about every hour or so to keep it from nose diving.
After 7 hours I was surprised to find only half the coals had caught on fire!
2nd time was better. I let the coals in the chimney until they were all white. Then I left the lid cracked until it got up to around 165 of so. Then I hung the food and still let the lid cracked open until the temps had restored. Then closed the lid food the first time. The results were much better for about 3.5 hours. It was rock solid at 270 for 3 to 4 hours when it started to dive. There was about 1/3 coals that hadn't caught on so I stirred them up. That brought the temps back up around 250 but it didn't stay there. It slowly dropped the rest of the time.
I know this kind of interaction is not typical with the pbc.
What could I be doing wrong with BnB in the pbc?
awesome looking steaks Greg! I also love coffee rub on a nice steak! I'll have to try that recipe! Your book is great I have a copy already!
Thanks for stopping in Darrin!
quick question, do you use just freshly ground coffee from beans? cheers
Oh man those are beautiful! Excellent work Greg!
Cheers Nelson!
WOW Can’t believe we did not see you taste it. What happened?
@John T He tasted it at the beginning of the video. Gotta go back and check! He liked it!
David Orona Thanks I’ll definitely check it out. Thanks for the quick reply
Beautiful cook on those Greg, just gorgeous.
Nicely done!
@Ballistic BBQ!!! I'd like to know more details of your searing method. I see how you got the PBC hot and all. But how long did you sear them on each side? I was also wanted to know if this is what is meant by "Reverse Searing"??? Thank you for time and information!!
I go 1-minute per side. If you bring up the temp, and then sear at the end it is called, "Reverse Searing." If you sear first, then bring up the interior temp of the steak this is a "Forward Sear."
Why no taste part anymore?
Gorgeous steaks! Great cook sir 👍🏻
Gorgeous steak Greg!! TFS!
I went on your amazon page but could not find the plastic tray you were using. Where can I find it?
what is your opinion of the COSTCO cowboy but steaks?
I never knew you were ex PD! love this channel even more
damn nice crust
Hi Greg First time commentating on your Chanel. I have been watching you for years. Love the video. I go by BBQ Porker aka John T
Beautiful
Awesome
They will feed 3 me myself and i
Nice!!!
this is a product spot for the pit barrel cooker. You were good for a time but that has now ended.
Feel these last few vids lacked the climax of the tasting (being at the end)+ the after talk (conclusion bit) as with the previous editing format, which I feel had a better narrative. Love your work nonetheless man!
Yumm
Those steaks look very high quality and possibly dry aged?
I don’t like to make a fire that hot in my PBC. It burns all the seasoning off from smoking
That looks so good Greg, and your rub recipe I have to try, but 2lb for two people, no way down under. I once took the 1kg ( 2.2lb ) challenge at the Sundowner Hotel in Whyalla, South Australia. I earned my stripes. The next day I belched in the 4WD, and everybody winds their windows down and accused me of letting rip. Ah ... such a proud moment : )
2.2lb steak? Nahh
Yall should try a nice 1.3lb Texas Cut Ribeye,
leaves room for beer and some ranch beans to go with it.
@@rwbimbie5854 ... I couldn't agree more. This definitely was a case of quantity over quality. When it is served to you, you are encouraged to help your self to the salad bar .... Yeh, sure. These days, it is rib-eye on the BBQ or nothing.
You and Kent Rollins need to collaberate
We've talked about it. It will happen.
Ballistic BBQ - really ?! That would be awesome. Or you with Malcolm Reed ....
Hard to watch a man in shorts from Chicago. :)
Make a copycat popeyes spicy chicken sandwich 🥪!!!
This is early lol
Close as I've ever been to being first.
I don't get it. Who cares? It's about the ribby's.
@@Shamrockrancher go back to bed clown
pleeeeeease go back to tasting after the cook! Cheers!
اوووه ودي اكل خروف ..اعزمووونا 😁🤩
Why the heck would anyone put coffee grounds on a beautiful piece of meat ? I love coffee but not on my steak ! Not even with my steak !
Try it and then you'll understand. Thanks for the comment Harley!
@@BallisticBBQ Ok, I trust you and will let you know.
You're now showing the money shot at the beginning? Never produce any porn.
I definitely do not like having to click a link or buy a book to get the recipe for a rub that you will using in this video is it too much to ask for you to include all of that I mean in your other videos you would give us the recipe for whatever whatever you're using why the change
Anthony Kirton the recipe is right there in the description dude..
Like I said in the video, the recipe (and the link for the book) are posted in the description box.
First
Yuck. It's covered in black suet. You can't cook over a flame like that..
Yumm