When Joe said it's pretty easy to cook beef then went on to explain this step by step elaborate way he cooks it and sonny was just listening and waiting for him to finish I was laughing the whole time. Then when Joe was done and sonny said now that doesn't seem easy I lost it completely hahaha
What Joe’s forgetting is that before he bought that beef, it was hung and dry-aged in a temperature and humidity controlled environment for weeks to improve its texture and flavour. Then it's cleaned and trimmed by his butcher, etc.
Just in case it's not a typo and you're not aware, it's reverse "sear" method. Like when you sear something in a skillet. Totally not being an asshole I would want to know if I didn't.
Lmao @ reverse seal method. Sonny is right though…as in it’s easy to ruin beef but I don’t think incorrectly cooked beef tastes too “beefy”. That clearly confused Joe. His overarching point is right, though. It’s not easy to get steak right. But incorrectly cooked steak tastes like leather not “too beefy”.
Three Steps: 1) Oven beef until reaches Temp. 2) Wait 10min for it to Rest. 3) Pan Sear each side for 60 seconds. It literally doenst get much easer that that. Him using a smoker, is just for added flavor. A normal oven works just fine. And trust me... after discovering Reverse Sear, and successfully cooking a steak that way? It was the Best damn steak Ive ever had in my Life. Unlike other methods.. where you often partially over-cook some of the outer layers of the beef... The reverse sear method leaves the ENTIRE steak medium rare, with exception of the outside millimeter thickness of "Crust". The meat melts in your mouth, to the point where you barely have to even Chew it.
@@Brhoward31 I believe I pulled my steaks out at about 115f. Temps can vary depending on the climate, and your altitude. Leave the steak sitting out for 10min to rest. It will continue to cook internally... as its resting. Then heat up a pan (preferably cast Iron) on the burner for a few minutes. Put a good amount of oil in the pan, and wait till it starts to smoke. Pat the steak down with a paper towel, to dry it, before putting into the pan. Pop the steak into the Pan, and do not move it.. until 60 seconds is up. Flip it.. and wait another 60 seconds. Both sides should be very crispy. If not, you can do another round of 30 to 60 seconds per side... but Ive personally never needed more than 60 seconds tops, per side. Before all of this: 1) Take the steak out of the Fridge. For best results, you want a thick cut, near 1 inch in thickness. (Otherwise, times may have to be reduced) 2) Salt, Pepper, and Sprinkle Garlic Powder on all Sides. If you want, add some Dried Rosemary, Thyme, and a light dust of Cayenne or Red Pepper Flakes, for a little heat. 3) Let the Steak sit on the counter for like +20 minutes. You want the entire steak to reach Room Temperature, so that the steak will cook evenly. You also want the spices to soak into the meat. As for the Oil, I personally prefer Peanut Oil. I think its best to avoid Vegetable Oil (Soybean oil). If all goes to plan, you will have a perfect Medium Rare... from center to the very edge. And a very Crispy external "Shell". It will be soft, juicy, and you can eat it nice and Hot... as soon as you are done Searing the thing. Report Back, with your Results : ) Best Regards
Sonny: "that doesn't sound simple at all. It's simple for you because you've done it so much." Joe:" It's simple if you follow instructions. I do it so often." That's literally Sonny's point and what he just said.
It’s simple period lol Reverse sear is just putting steak in the grill until it reaches the temp you want and then turn up the heat. If you can’t do that then you need help 😂
Joe can't take feedback of any kind. Sonny: It's simple for you because you do it all the time Joe: No. What it is, is actually that I do it all the time so it's so simple ....
Guess what. People (Joe included) can actually be an expert at certain things. Shocking huh? Damn internet keyboard warriors just like spreading negativity all day.
Joe is in his own world. Probably has a 5000 dollar setup between his cast iron skillet, oven and all the fucking thermometer gadgets lol, plus he mostly buys expensive prime grade steaks
Yeah sadly have to agree with you on that one. I love the guy but he seems out of touch here. Don’t get me wrong it’s not like it’s hard to cook a good steak at home, all you need is pepper salt and literally any pan. But pork or chicken are miles ahead in terms of being easy to cook, like you can’t fuck them up at all unless you burn them.
Funny how Joe can seem like the pompous one when Sonny's in the room. There's literally no one who is a better fit to explore the cultures of the world than Sonny.
I ger it but I just heard him say it as you said it and it's just: Turn on smoker, put in thermometer, transfer to hot skillet with beef fat in it, sear, remove, let it rest
It definitely is hard, and cooks will say it is even with their experience. Joe just likes talking about his $2000 wood pellet grill and how it transformed his life.
@@Raw808drip Beef is more than just steaks Real beef is hard to cook The steaks you buy at supermarket is meat that has been treated so many times before reaching you Even medium rare takes time to learn and ground beef is harder and beef stews are harder than ground beef
Sonny tells him that it's easy for him because he has done it. Joe then says he has it down to a science. Yeah?! Let him explain why the other ways are easier! Joe has to be right, he has to justify his points of view. He couldn't just listen.
Joe is right tho I mean steak is probably the easiest thing to cook Joe method of cooking steak sounds complex which it’s not I reverse sear my steaks it’s so you can get the perfect temperature but like seriously steak is for sure the easiest to cook and I don’t think there’s even competition
been a chef for a decade now, a lot of cooking is technique, not just mashing stuff together.. it's pretty complex and to the core with gastronomy its all chemistry, i have to agree with Sonny, it's very complex regulating tempratures, steps for seasoning and knowing something like reverse sear.. oh boi, i think Joe thinks of the simplicity because hes a technical guy- martial arts etc hes more then likely wired to find technique a normality, it's cool to see their experiences and their perspectives... so i guess what im saying all in all this makes Joe a certified meathead hahahhaha love these 2 guys
True about beef. In Afghanistan the locals gave us a cow as a sign of gratitude for the aid and security we provided. They butchered it and cooked it on a fire. It was very tough and strong flavored.... Almost gamy. Beef that you buy in stores has been aged for weeks or longer, which is vital for flavor and texture.
Joe is buyin getting rich guy US beef using an oven + a grill + a meat probe...while Sonny is talking about eating beef in Asia or Africa where they dont even have refrigeration. LOL Joe should get out into the world with Sonny sometime.
@@tombosley3048 isn’t it a given that we would all use our eyes and noses if in similar environment? Why do people from other countries who are less materialisticly based and or are individuals who have “been there done that” come to “western” comment sections with an air of superiority, like they’ve cornered the market on some kind of globally aware citizen that no average citizen anywhere really gives a flying duck about🙄
Joe you seasoned it first with smoke, then via fat, if you put a piece of beef from an older animal on a stick and just cook it over a fire you get piece of rubber that tastes the same as barn smells.
I love his argument being how easy it is to cook a steak, but uses the most time consuming and unnecessary method people only use when they don’t know how to cook a steak.
@@Slappys Either you are a liar, or you didnt do it properly. Cooking a steak the normal way, gives you different states of Done-Ness.. from a Pink center, to a medium state closer to the outside, and a thin layer of Well Done on the very exterior. When reverse searing PROPERLY, you get a COMPLETELY Medium Rare state, from the center... all the way to the very 1mm edge of the steak. Not any other level of Done-Ness. Its 100% PERFECTION. You cant get that level of precision, by cooking any other way (other than that slow water heating method, or other slow cooking methods).
Joe is out of his mind on this one. Beef is one of the touchiest meats to make by the cut. Think about a steak, if you overcook it is not good, and if you don’t cook brisket right it’s a piece of rubber, or if you try to grill a stew cut it’s not gonna be great. you have to prepare each cut to what works with it, while a pig you can just put over heat and come back when it’s done
As a Saudi person We rearly eat camel meats, cows and sheep meats are more common but when camel meat prepared by someone who knows how to cook it, it tastes very delicious
joe in his on world😅. i went my whole child hood with over cooked tuff steak lol and ground beef and the moment i learned i realized how bad it was in my child hood so i agree with him
@@kalgore4906 then I’m a whole b**tch, plus I typed this with my thumbs and forgot this comment existed. It seems you are your comment love. Suck me up
Yeah joe because you know the jungle dwellers and desert nomads out there running around with beef tallow, let alone pellet fired grills and meat thermometers LMFAO.
3:57 Joe, the meat probe is taking the guess work out of it. Sonny is right, the average person will be cooking it in a frying pan and basically boil it until it's medium well done and it'll be 20% as good as it could be with Joe's method.
I think what Sonny was trying to say is that beef usually tastes very gamey, like whatever the animal ate. While camels aren't eating a bunch of the rich earthy stuff most other wild animals are eating. Oddly chicken and pork doesn't usually taste gamey
Sonny was referring to how they throw unbutchered animals on an open fire, and Joe starts talking about reverse searing and a meat thermometer. That is the opposite of simple cooking lol.
Its true what he says about camel. I tried a camel patty burger and you could tell most people that its beef and they wouldnt question more. It has its own flavour notes but its actually very nice.
My father raises cows and I can tell you they taste much different then beef you get at a Walmart, they definitely have a more beefy flavor, so I one hundred percent get what sonny is saying
Joe has grown up in a first world country where he has always had access to perfectly butchered, dry aged, de bleed steaks where he can cook it on his fancy pellet grill with a cast iron skillet. Most developing countries where sonny does reviews they don't have that. Most beef is extremely cheap, not butchered well and sometimes not even de bleed. This is why they over cook the shit out of beef in most of Asia and Africa outside of Japan which is also a first world country. Chicken, pork, fish, camel and other meat is easier to cook immediately after being killed, just throw it over the fire and your good to go. I think that's why Sonny's perspective is so different on this topic.
I think Joe should understand that people in many parts of the world don't have the same access to the cooking tools he described: grill at one temperature, a pan at another temperature, a meat thermometer, garlic salt, etc.
Yeah I know what he’s talking about. Beef is normally left to hang and age for a period of time, some expensive stuff is aged for an extended time. Anyways beef can get a weird minerally gamey taste if not aged for long or cut right off a cow and cooked fresh, or not really bled out properly. I’ve eaten beef from people that butcher themselves on the farm and it can be off putting if things aren’t done right.
I think the beef thing is just different in most of America. Joe has probably never had REAL free range cows. The color is darker the fat is more yellow and can be gamey. I love that. Cows in the US eat too much corn and don’t develop the flavor of what they are eating. Don’t get me started on tomatoes SMH
It depends on the cut of the meat but I agree with sonny sometimes it has a strong beef flavor that I highly dislike and try to cover it with seasoning it a lot
It's definitely trickier to give beef a decent taste. Sometimes it tastes a bit funky, or strong, like he said... whereas pork will pretty much always taste the same and the fat tastes better as well.
I am an Arabian and let me tell you… Camel meat is way way better than beef. I think it’s the best meat out there especially if you try the younger camels. Don’t take my word for it, try it yourself when you get a chance. Sonny knows his stuff…
beef, that is found everywhere in the rest of world, the non-steaks, non-specialized cuts are very hard to cook. it's because for Joe, it's already treated to be a steak. the beef's genetics and feeds are to produce soft flesh. the butcher is literally a meat technician. and specialized tools are used
The clashing is from Joe purely here. Sonny showed incredible restraint and patience here. Joe definitely felt intimidated by someone who is actually knowledgeable and well traveled vs he himself who hasn't been but pretends to be.
Yeah but when he said you just have to follow instructions. It’s literally that easy. If anyone doesn’t know how to cook a steak it’s their fault for not looking it up on RUclips
@@ken11157 You also have the right stuff as well which are not easily available in most of the world because they are expensive or not seen as useful because of cultural context.
It's almost like Joe has something against Sonny. Does he not like that Sonny has hair? Or that Sonny is more experienced than he in some life areas? Experience is everything! I'm a fan of both men. But Joe, when it comes to different cultures & food game, give him his props! Sonny did some ninja shit on Joe in that interview.....😂.
Camel fat, particularly from the hump, may offer more health benefits compared to beef fat. Camel fat has a higher content of polyunsaturated fatty acids (PUFAs) and lower cholesterol levels, which are beneficial for cardiovascular health. It also contains essential fatty acids like omega-3 and omega-6, and antioxidants, which support overall health. In contrast, beef fat is rich in saturated fats but also provides beneficial nutrients like conjugated linoleic acid (CLA) and fat-soluble vitamins. The choice between them depends on dietary needs and health goals.
Sonny speaks Vietnamese and so do I. There are words between languages that don’t map 1-to-1. The word Sonny is referring to in idea is ‘tanh’. It’s like the word fishy but referring to more of the phenomena rather than animal specific. Like lamb naturally has an intense lamb flavor but depending how you treat it, it scales up and down. You wouldn’t call that fishy and English don’t have the word from my knowledge to describe it generally. Sonny is the man! 🫡
I like how joe talks like he’s got this otherworldly knowledge of everything but it’s literally equal to the knowledge of like, Randy, biker/school principal who owns a nice house in Lake Balboa
For the Reverse Sear... ITs much better to let it Rest for 10min, AFTER the Oven/Smoker and BEFORE Searing the Steak. For that method, you only need 60 seconds per side to get a really Crunchy crust... AND... you can then eat the steak right away, rather than waiting for 10 more minutes, and having to eat a luke-warm / cold steak.
it's not strange at all, because some people who have eaten lamb their whole lives don't find it smelly, but when I bought it overseas some people can't even eat it cause it smells too strong. Same can be said with those who have never eaten, or rarely eat beef. There are some cooks of beef that have a very strong, iron, beefy flavour that many might find repulsive. But Joe growing up in a nation that eats beef as one of it's main protein staples, it smells fine, just like to someone who has grown up eating lamb as a staple.
This is an Iraq dish I wanted when overseas in the ARMY... 1 Camel with 10 pigs (or Sheep) INSIDE it, 10 chickens inside each pig, then potatoes and carrots inside the chickens.
I think whenever you cook something over, and over, you view it as easy, but I agree. You give someone who never cooks a slab of ribs or a massive cut of beef and say, "Make this taste good and make sure its not tough" they would find it difficult. I would think they would fair far better with Chicken or Pork where you could tell them to just cook this until its done. I can attest that as someone who has just gotten back into hunting, the prospect of field dressing, and then cutting the meat and making it taste good is a very intimidating proposal but one I look forward to.
The camel's hump actually is where it's water is stored because in every animal including us humans, fat cells hold and store any excess water. Like with camel humps, the area with the most concentrated fat will always hold the most water.
Eating meat straight off the animal is completely different in texture and flavor. You really taste that animal. What it ate and it's funk. Gamey and mineraly. Beef is tough to get people to eat it even if cooked barely off.
People making a steak like Joe said really is not hard…u can do it under $25 and make a steak that’s better than anything you’ve had at a restaurant. Emphasis on CAN. But yeah sonny is definitely correct and Joe could listen a little better lol
I recently bought a used Cast iron pan, now I cook steak every damn day, hot quick cook, then low temp butter with onion cook for 3-4 mins a side and perfect juicy meat, cast iron works magic
Their talk on wagyu and eating obese cows made me think if aliens are using us as a natural farm are the certain countries that crazy obese just wagyu for them 😭
Beef is easy to cook because all you really need to do is sear the outside to kill the bacteria. You can eat it as rare or as well as you want. With everything else, especially chicken and pork, you have to be cautious of the temperature hitting a minimum
the thing with beef is the temperature matters. whether it is steak or stew. if it is overcooked in stew it becomes grainy and have less flavor. dont get me started with well done steaks. pork taste good as long as you make sure it is cooked.
I get what the guy was saying when he said “it takes work to make beef not taste beefy”. Cuts that don’t have fat are really beefy and take some work to prepare
the "beer" is true in the sense that it is quite common to give livestock waste of the agri- and industrial fishing sector. and if your brewery near you have a lot of hop shells (*forgot what all their waste production line entails) you can say they got beers, so yes pr is an amazing skill
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Joe listen he’s saying with camel you don’t even half to get temps sear, etc. But just heat and eat and regardless of seat, age, etc it’s good.
Sonny showed a lot of patience with this pampered grill master.
How dare you😂
Not gonna lie Joe sounds like a complete ass here
He the one asked how u cook it 😂
Lol but he never said how much harder it was
He literally asked him. GTFO kid.
When Joe said it's pretty easy to cook beef then went on to explain this step by step elaborate way he cooks it and sonny was just listening and waiting for him to finish I was laughing the whole time. Then when Joe was done and sonny said now that doesn't seem easy I lost it completely hahaha
Lol
Absolute tit. First time I wanted to slap his bald head
Imagine JR not having a meat thermometer. Not so simple now is it...
What Joe’s forgetting is that before he bought that beef, it was hung and dry-aged in a temperature and humidity controlled environment for weeks to improve its texture and flavour. Then it's cleaned and trimmed by his butcher, etc.
Also he's eating high graded steak.
Compare that to the actual given example of brisket which is incredibly difficult to cook properly.
As soon as Joe said “reverse seal method” and then threw in internal temp probes I knew Sonny made his point haha
The day anyone cooks a steak like this, is the day that they will NEVER cook steak any differently, from that day forth. Guess how I know?
🦭?
Just in case it's not a typo and you're not aware, it's reverse "sear" method. Like when you sear something in a skillet.
Totally not being an asshole I would want to know if I didn't.
@@GEYE1072 you funny mfkr 🤣
Lmao @ reverse seal method. Sonny is right though…as in it’s easy to ruin beef but I don’t think incorrectly cooked beef tastes too “beefy”. That clearly confused Joe. His overarching point is right, though. It’s not easy to get steak right. But incorrectly cooked steak tastes like leather not “too beefy”.
Joe - "Beef is so easy to cook" then proceeds to list the 30 step process he uses 😂😂😂
Three Steps: 1) Oven beef until reaches Temp. 2) Wait 10min for it to Rest. 3) Pan Sear each side for 60 seconds.
It literally doenst get much easer that that.
Him using a smoker, is just for added flavor. A normal oven works just fine.
And trust me... after discovering Reverse Sear, and successfully cooking a steak that way? It was the Best damn steak Ive ever had in my Life. Unlike other methods.. where you often partially over-cook some of the outer layers of the beef... The reverse sear method leaves the ENTIRE steak medium rare, with exception of the outside millimeter thickness of "Crust". The meat melts in your mouth, to the point where you barely have to even Chew it.
On a 2000 dollar grill...
@johndough8115 really!? Maybe I'll try that next. I've just been pan searing and it's been very very good. But I'll try the reverse this weekend
@@Brhoward31 I believe I pulled my steaks out at about 115f. Temps can vary depending on the climate, and your altitude.
Leave the steak sitting out for 10min to rest. It will continue to cook internally... as its resting.
Then heat up a pan (preferably cast Iron) on the burner for a few minutes. Put a good amount of oil in the pan, and wait till it starts to smoke.
Pat the steak down with a paper towel, to dry it, before putting into the pan.
Pop the steak into the Pan, and do not move it.. until 60 seconds is up. Flip it.. and wait another 60 seconds. Both sides should be very crispy. If not, you can do another round of 30 to 60 seconds per side... but Ive personally never needed more than 60 seconds tops, per side.
Before all of this:
1) Take the steak out of the Fridge. For best results, you want a thick cut, near 1 inch in thickness. (Otherwise, times may have to be reduced)
2) Salt, Pepper, and Sprinkle Garlic Powder on all Sides. If you want, add some Dried Rosemary, Thyme, and a light dust of Cayenne or Red Pepper Flakes, for a little heat.
3) Let the Steak sit on the counter for like +20 minutes. You want the entire steak to reach Room Temperature, so that the steak will cook evenly. You also want the spices to soak into the meat.
As for the Oil, I personally prefer Peanut Oil. I think its best to avoid Vegetable Oil (Soybean oil).
If all goes to plan, you will have a perfect Medium Rare... from center to the very edge. And a very Crispy external "Shell". It will be soft, juicy, and you can eat it nice and Hot... as soon as you are done Searing the thing.
Report Back, with your Results : )
Best Regards
@@johndough8115 now try do that without a thermometer
Sonny: "that doesn't sound simple at all. It's simple for you because you've done it so much."
Joe:" It's simple if you follow instructions. I do it so often."
That's literally Sonny's point and what he just said.
It’s simple period lol
Reverse sear is just putting steak in the grill until it reaches the temp you want and then turn up the heat.
If you can’t do that then you need help 😂
@@socratese5 Thermometer, beef tallow, pellet grill, reverse sear...I need help!
@@socratese5 omg
@@kylerobinson8913 how to make coffee: beans, grinding, filters, hot water, coffee machine, I need help!!
😱
Sonny out Joe'd,Joe rogan LOL
This is one of the first times I've seen Joe come off as completely ignorant due to his rich lifestyle.
First time, really?
Totally agree I was like wtf? Simple?
Believe me, he's been like this
yeah he's out of touch.... Traegar grills and pellets are expensive af. That's a upper-middle class luxury lmao
cant give him any shit for it tho he came from a humble background
Joe can't take feedback of any kind.
Sonny: It's simple for you because you do it all the time
Joe: No. What it is, is actually that I do it all the time so it's so simple
....
Hahaha
Thats the reveesw explanation of the forward explanation
Sometimes you can just tell Joe wants to sound like an expert.
That is sort of most people though, they just like to hear themselves talk and sound competent.
Guess what. People (Joe included) can actually be an expert at certain things. Shocking huh? Damn internet keyboard warriors just like spreading negativity all day.
Agreed, he's a know it all. But at least most of the time he's right. Also, it's a podcast...so he has to fill voids.
@@majinraptoryou are a keyboard master aren't you. You typed more than the guy you answer to I see
internet fight!
Joe is in his own world. Probably has a 5000 dollar setup between his cast iron skillet, oven and all the fucking thermometer gadgets lol, plus he mostly buys expensive prime grade steaks
Yeah sadly have to agree with you on that one. I love the guy but he seems out of touch here. Don’t get me wrong it’s not like it’s hard to cook a good steak at home, all you need is pepper salt and literally any pan. But pork or chicken are miles ahead in terms of being easy to cook, like you can’t fuck them up at all unless you burn them.
Lol true
He even prefers Elk which he hunts cause he has time lol
Bingo
You can do it at home with a toaster oven and no thermometer if you want you people are silly
Why are you acting like a probe thermometer is some exotic thing? They're 10 bucks at Walmart.
JR : "Its pretty easy to cook beef"
Also JR : *Elaborate ten step process which involves meat thermometers and specialty grilling equipment*
Funny how Joe can seem like the pompous one when Sonny's in the room. There's literally no one who is a better fit to explore the cultures of the world than Sonny.
Sonny is the legacy of Bourdain and Zimmer
Bordain's style combined with Zimmer's theme stuck in the body of Johnny Lawrence.
@@badfoody *Zimmern.
Sonny shows alot of respect for joe in this video
@@GigaTyGuy the guy from karate kid ?? LMAOOOO
Joe really struggles to understand that most people around the world don't have his latest cooking tools to use
I'm surprised he does the cooking. He can afford a chef
Joes point translated: "just use the best cuts and cook it on a high end grill using somewhat advance techniques" hahaha
“Tell the tribe who was cooking pigs to get a traegar and try doing a prime cut of steak” -Joe probably
I ger it but I just heard him say it as you said it and it's just: Turn on smoker, put in thermometer, transfer to hot skillet with beef fat in it, sear, remove, let it rest
@4:04 , Sonny's thought bubble: "Holy shit, he's an idiot!"
I concur!
Ditto
Ahahaha
Well he is
No, that'd be thousands of bubbles from the listening audience! I'm glad Sonny spun the question how do you cook it? Idiot answer.
I totally agree with Sonny.. beef is a tough one to cook. I tried and fail multiple times so I stick with chicken and fish... fast and easy
It definitely is hard, and cooks will say it is even with their experience. Joe just likes talking about his $2000 wood pellet grill and how it transformed his life.
If you can do chicken u can do steak just dont over cook slightly undercooked anx red is fine
@@Raw808drip
Beef is more than just steaks
Real beef is hard to cook
The steaks you buy at supermarket is meat that has been treated so many times before reaching you
Even medium rare takes time to learn and ground beef is harder and beef stews are harder than ground beef
@@baha3alshamari152 beef stew is one of the easiest things you can cook!?
Chicken usually takes me longer at home and at kbbq places lol
Sonny tells him that it's easy for him because he has done it. Joe then says he has it down to a science. Yeah?! Let him explain why the other ways are easier! Joe has to be right, he has to justify his points of view. He couldn't just listen.
You write like a 3 year old
Classic Rogan. He likes it to come out of his mouth like he’s in the know. Half the time he’s just repeating what someone else said, just his version.
@@nicholasboruta9936 I didn't "write" anything. A 3 year old would know that.
Joe is right tho I mean steak is probably the easiest thing to cook Joe method of cooking steak sounds complex which it’s not I reverse sear my steaks it’s so you can get the perfect temperature but like seriously steak is for sure the easiest to cook and I don’t think there’s even competition
@@Yogirlchoosin99 there are 1000s ways of cooking beef and it can taste different every time. It just west has a one way of cooking beef.
been a chef for a decade now, a lot of cooking is technique, not just mashing stuff together.. it's pretty complex and to the core with gastronomy its all chemistry, i have to agree with Sonny, it's very complex regulating tempratures, steps for seasoning and knowing something like reverse sear.. oh boi, i think Joe thinks of the simplicity because hes a technical guy- martial arts etc hes more then likely wired to find technique a normality, it's cool to see their experiences and their perspectives... so i guess what im saying all in all this makes Joe a certified meathead hahahhaha love these 2 guys
True about beef. In Afghanistan the locals gave us a cow as a sign of gratitude for the aid and security we provided.
They butchered it and cooked it on a fire.
It was very tough and strong flavored.... Almost gamy.
Beef that you buy in stores has been aged for weeks or longer, which is vital for flavor and texture.
Grain fed
@@tedgunderson67 I think the opposite. Grain fed beef is substantially more tender and marbled than grass fed. Though grass fed is much healthier.
Probably cause you ate an Afghanistani cow
@@redbaron5308 cows r cows my friend
@@salvagebot1592 and they’re all different
Joes showing his rich privelage. 95% of the world doesn't have a
Fancy grill or expensive cookware
99.9%
Stop being poor
@@513MRSHADOW513 damn bro u got him with ur lower class come back .
You think a cast iron skillet is exoensive cookware?
Not a fan of his but nothing he said was hard or elitist.
Joe is buyin getting rich guy US beef using an oven + a grill + a meat probe...while Sonny is talking about eating beef in Asia or Africa where they dont even have refrigeration. LOL Joe should get out into the world with Sonny sometime.
Yeah i was just thinking the same thing.. He's using a meat probe. Man, these guys are cooking over an open fire and using their eyes and nose LOL
@@tombosley3048 isn’t it a given that we would all use our eyes and noses if in similar environment? Why do people from other countries who are less materialisticly based and or are individuals who have “been there done that” come to “western” comment sections with an air of superiority, like they’ve cornered the market on some kind of globally aware citizen that no average citizen anywhere really gives a flying duck about🙄
@@Blake4625kHzWTF are you even talking about? Holy sheet you sound ignorant
@@Blake4625kHz no one's reading that chief
A lot of us have fridges dude
"reverse sear" alone, proves Sonny's point
Joe you seasoned it first with smoke, then via fat, if you put a piece of beef from an older animal on a stick and just cook it over a fire you get piece of rubber that tastes the same as barn smells.
I love his argument being how easy it is to cook a steak, but uses the most time consuming and unnecessary method people only use when they don’t know how to cook a steak.
he was giving douche bag vibes
Reverse sear is a great method. Not the most simple, but its top teir.
Once you learn to reverse sear, you never go back. 10x more juicy / tender results, and a MUCH crispier and flavorful exterior.
@@johndough8115 I went back. The steaks were good, but a massive waste of time if you know how to cook one properly any other way.
@@Slappys Either you are a liar, or you didnt do it properly. Cooking a steak the normal way, gives you different states of Done-Ness.. from a Pink center, to a medium state closer to the outside, and a thin layer of Well Done on the very exterior.
When reverse searing PROPERLY, you get a COMPLETELY Medium Rare state, from the center... all the way to the very 1mm edge of the steak. Not any other level of Done-Ness. Its 100% PERFECTION.
You cant get that level of precision, by cooking any other way (other than that slow water heating method, or other slow cooking methods).
I don't think Joe understands what "simple" means lol
exactly he was being an asshole for no apparent reason
Joe is out of his mind on this one. Beef is one of the touchiest meats to make by the cut. Think about a steak, if you overcook it is not good, and if you don’t cook brisket right it’s a piece of rubber, or if you try to grill a stew cut it’s not gonna be great. you have to prepare each cut to what works with it, while a pig you can just put over heat and come back when it’s done
I will watch anything and everything Sonny is in.
As a Saudi person
We rearly eat camel meats, cows and sheep meats are more common but when camel meat prepared by someone who knows how to cook it, it tastes very delicious
oh man i wanted them to continue talking about camel
joe in his on world😅. i went my whole child hood with over cooked tuff steak lol and ground beef and the moment i learned i realized how bad it was in my child hood so i agree with him
Cook and eat what you want, if you let strangers on the internet bully you into changing how you live your life your NGMI
@@kalgore4906 what he’s saying is rare steak is better wtf are you crying about
@@damien1781 getting upset at strangers on the internet is woman behaviour
@@kalgore4906 then I’m a whole b**tch, plus I typed this with my thumbs and forgot this comment existed. It seems you are your comment love. Suck me up
Yeah joe because you know the jungle dwellers and desert nomads out there running around with beef tallow, let alone pellet fired grills and meat thermometers LMFAO.
:)))) Came to read this comment.
They probably would have tallow or some sort of animal fat if they don't want to burn the meat
You don’t think they know how to make tallow?
3:57 Joe, the meat probe is taking the guess work out of it.
Sonny is right, the average person will be cooking it in a frying pan and basically boil it until it's medium well done and it'll be 20% as good as it could be with Joe's method.
Sonny is a fucken legend.
I think what Sonny was trying to say is that beef usually tastes very gamey, like whatever the animal ate. While camels aren't eating a bunch of the rich earthy stuff most other wild animals are eating. Oddly chicken and pork doesn't usually taste gamey
Sonny was referring to how they throw unbutchered animals on an open fire, and Joe starts talking about reverse searing and a meat thermometer. That is the opposite of simple cooking lol.
Its true what he says about camel.
I tried a camel patty burger and you could tell most people that its beef and they wouldnt question more.
It has its own flavour notes but its actually very nice.
feral camel in Western Australia tastes just like beef, but i find more tender.
Joe “beef doesn’t take to long”
Also joe “ my tragger grill takes hours”
Joe explaining how easy it is to cook beef and Sonny there just like : 👁️👄👁️
It's amazing how meat man Joe is in disbelief of how strong beef favor is...
Clearly used to high quality steak and the like
My father raises cows and I can tell you they taste much different then beef you get at a Walmart, they definitely have a more beefy flavor, so I one hundred percent get what sonny is saying
Joe is pretty understanding no matter the topic unless it's negative about eating meat.
Joe has grown up in a first world country where he has always had access to perfectly butchered, dry aged, de bleed steaks where he can cook it on his fancy pellet grill with a cast iron skillet. Most developing countries where sonny does reviews they don't have that. Most beef is extremely cheap, not butchered well and sometimes not even de bleed. This is why they over cook the shit out of beef in most of Asia and Africa outside of Japan which is also a first world country. Chicken, pork, fish, camel and other meat is easier to cook immediately after being killed, just throw it over the fire and your good to go. I think that's why Sonny's perspective is so different on this topic.
I think Joe should understand that people in many parts of the world don't have the same access to the cooking tools he described: grill at one temperature, a pan at another temperature, a meat thermometer, garlic salt, etc.
Yeah I know what he’s talking about. Beef is normally left to hang and age for a period of time, some expensive stuff is aged for an extended time. Anyways beef can get a weird minerally gamey taste if not aged for long or cut right off a cow and cooked fresh, or not really bled out properly. I’ve eaten beef from people that butcher themselves on the farm and it can be off putting if things aren’t done right.
I think the beef thing is just different in most of America. Joe has probably never had REAL free range cows. The color is darker the fat is more yellow and can be gamey. I love that. Cows in the US eat too much corn and don’t develop the flavor of what they are eating. Don’t get me started on tomatoes SMH
Very true. Grass Fed Beef was so strong for me I don’t buy anymore. Like real Beef is VERY strong and gamey.
It depends on the cut of the meat but I agree with sonny sometimes it has a strong beef flavor that I highly dislike and try to cover it with seasoning it a lot
How's that $200 cut of beef cooking on that $2000 wood pellet grill Joe?
It's definitely trickier to give beef a decent taste. Sometimes it tastes a bit funky, or strong, like he said... whereas pork will pretty much always taste the same and the fat tastes better as well.
I love how Joe proved his point
I always thought camels stored water in their humps up until about 10 years ago. But yeah, I think that's like a common misconception
I am an Arabian and let me tell you… Camel meat is way way better than beef. I think it’s the best meat out there especially if you try the younger camels. Don’t take my word for it, try it yourself when you get a chance. Sonny knows his stuff…
What do y’all season it with? Love from New Orleans
@@joshuagumpert8910 m.ruclips.net/video/GcZg1lLWGfo/видео.html
they actually taste like Marlboro's
Me sitting here eating my microwave spaghetti and meatballs dinner with a slice of garlic bread 😂😂😂
beef, that is found everywhere in the rest of world, the non-steaks, non-specialized cuts are very hard to cook. it's because for Joe, it's already treated to be a steak. the beef's genetics and feeds are to produce soft flesh. the butcher is literally a meat technician. and specialized tools are used
Hi.
*Uploaded my new song.*
Joe: *elaborate multi step process*
also Joe: beef is easy
Pork chop: throw on grill, turn once, better than beef
Yes!
Glad I am not the only grown ass man that still thought at least in a way that there was water in the humps.
I confess…
I feel like their personalities clash at times, but Joe seems interested enough in his food experiences to keep things moving.
The clashing is from Joe purely here. Sonny showed incredible restraint and patience here. Joe definitely felt intimidated by someone who is actually knowledgeable and well traveled vs he himself who hasn't been but pretends to be.
These guy can control the temperature of thier heat, no one from 3rd country world has the technology to control thier fire other than a fire
Joe doesn't realize that NOT everyone can cook properly
Yeah but when he said you just have to follow instructions. It’s literally that easy. If anyone doesn’t know how to cook a steak it’s their fault for not looking it up on RUclips
@@dlomcneal619 if you have to watch a tutorial to cook it correctly, it's not easy
@@ken11157 You also have the right stuff as well which are not easily available in most of the world because they are expensive or not seen as useful because of cultural context.
Hats off to sonny for his patience and professionalism! Good on ya!
It's almost like Joe has something against Sonny. Does he not like that Sonny has hair? Or that Sonny is more experienced than he in some life areas?
Experience is everything! I'm a fan of both men. But Joe, when it comes to different cultures & food game, give him his props! Sonny did some ninja shit on Joe in that interview.....😂.
Camel fat, particularly from the hump, may offer more health benefits compared to beef fat. Camel fat has a higher content of polyunsaturated fatty acids (PUFAs) and lower cholesterol levels, which are beneficial for cardiovascular health. It also contains essential fatty acids like omega-3 and omega-6, and antioxidants, which support overall health. In contrast, beef fat is rich in saturated fats but also provides beneficial nutrients like conjugated linoleic acid (CLA) and fat-soluble vitamins. The choice between them depends on dietary needs and health goals.
Sonny speaks Vietnamese and so do I. There are words between languages that don’t map 1-to-1. The word Sonny is referring to in idea is ‘tanh’. It’s like the word fishy but referring to more of the phenomena rather than animal specific.
Like lamb naturally has an intense lamb flavor but depending how you treat it, it scales up and down. You wouldn’t call that fishy and English don’t have the word from my knowledge to describe it generally.
Sonny is the man! 🫡
I think you can use the word gamey for meat. It means a strong flavor that wild animals and red meat tends to have.
@@FranciscoMartinez-369 Gamey would be a close word for sure in the context of meat.
@@godlymajins yeah the word is gamey
Sonny has used the words "gamey" and "animal-y" to describe stuff on his channel. Surprised he didn't use it in this video.
Sonny showed up. Best Ever Food Review Show folks!
I like how joe talks like he’s got this otherworldly knowledge of everything but it’s literally equal to the knowledge of like, Randy, biker/school principal who owns a nice house in Lake Balboa
For the Reverse Sear... ITs much better to let it Rest for 10min, AFTER the Oven/Smoker and BEFORE Searing the Steak. For that method, you only need 60 seconds per side to get a really Crunchy crust... AND... you can then eat the steak right away, rather than waiting for 10 more minutes, and having to eat a luke-warm / cold steak.
it's not strange at all, because some people who have eaten lamb their whole lives don't find it smelly, but when I bought it overseas some people can't even eat it cause it smells too strong. Same can be said with those who have never eaten, or rarely eat beef. There are some cooks of beef that have a very strong, iron, beefy flavour that many might find repulsive. But Joe growing up in a nation that eats beef as one of it's main protein staples, it smells fine, just like to someone who has grown up eating lamb as a staple.
This is an Iraq dish I wanted when overseas in the ARMY... 1 Camel with 10 pigs (or Sheep) INSIDE it, 10 chickens inside each pig, then potatoes and carrots inside the chickens.
I think whenever you cook something over, and over, you view it as easy, but I agree. You give someone who never cooks a slab of ribs or a massive cut of beef and say, "Make this taste good and make sure its not tough" they would find it difficult. I would think they would fair far better with Chicken or Pork where you could tell them to just cook this until its done. I can attest that as someone who has just gotten back into hunting, the prospect of field dressing, and then cutting the meat and making it taste good is a very intimidating proposal but one I look forward to.
The podcast is called Joe Rogan's experience, but Sonny has been living it
The camel's hump actually is where it's water is stored because in every animal including us humans, fat cells hold and store any excess water. Like with camel humps, the area with the most concentrated fat will always hold the most water.
Eating meat straight off the animal is completely different in texture and flavor. You really taste that animal. What it ate and it's funk. Gamey and mineraly. Beef is tough to get people to eat it even if cooked barely off.
*I am JX100*
*Uploaded my music today!!!!*
Camel meat is very delicious, better than chicken, turkey, and bull meat It is just as good as lamb meat
The amount of clips I've seen of this podcast, at this point I may as well watch the entire thing
Pork you can just boil and still have a delicious meal
I ate Camel One time and it’s like Chicken but I did not know after they told me it was in DubAi
Joe definitely talked like he read the Traeger instruction manual lmao
The guy is really disconnected sometimes
People making a steak like Joe said really is not hard…u can do it under $25 and make a steak that’s better than anything you’ve had at a restaurant. Emphasis on CAN. But yeah sonny is definitely correct and Joe could listen a little better lol
"That's an interesting perspective that i don't share" hahahaha I'm definitely gonna use that
I recently bought a used Cast iron pan, now I cook steak every damn day, hot quick cook, then low temp butter with onion cook for 3-4 mins a side and perfect juicy meat, cast iron works magic
It’s so simple as long as you have a meat thermometer, and a Traeger grill it’s just so simple…..lol😂
Their talk on wagyu and eating obese cows made me think if aliens are using us as a natural farm are the certain countries that crazy obese just wagyu for them 😭
Used to like grill, now go with oven on rack over drip pan at 260 for an hr or so till internal 160f(prefer med/well), rest 10 min, sear and serve.
5:04 not completely true. Yes most beef labeled as Wagyu in the US is not true Wagyu. But you can definitely get authentic Wagyu in the US.
I heard if you eat the toe it tastes like tuna
Everytime i see Sonny, im reminded of christopher walken in the deer hunter...NICKYYY
Beef is easy to cook because all you really need to do is sear the outside to kill the bacteria. You can eat it as rare or as well as you want. With everything else, especially chicken and pork, you have to be cautious of the temperature hitting a minimum
Some cultures including mine don't like the smell or taste of beef. Onion and turmeric is used to take away the smell that they deem undesirable.
Joes way really isn’t that complicated as long as you have the patience.
Camel meat has a unique flavour it’s a little bit harder to chew on than beef meat but has less fats. We love it here in Saudi Arabia
Average person will overcooked the f out of a steak
the thing with beef is the temperature matters. whether it is steak or stew. if it is overcooked in stew it becomes grainy and have less flavor. dont get me started with well done steaks. pork taste good as long as you make sure it is cooked.
The 1st 20 minutes of this episode was torture, but it got better
I get what the guy was saying when he said “it takes work to make beef not taste beefy”. Cuts that don’t have fat are really beefy and take some work to prepare
Sonny probably rolled his eye when Joe explained his easy to prepare step-by-step seer method.
Joe says beef is easy, then he talks about adding talo and shit… margin for error with beef is far less than with pork.
Once you learn to reverse sear, you never go back. 10x more juicy / tender results, and a MUCH crispier and flavorful exterior.
the "beer" is true in the sense that it is quite common to give livestock waste of the agri- and industrial fishing sector. and if your brewery near you have a lot of hop shells (*forgot what all their waste production line entails) you can say they got beers, so yes pr is an amazing skill
I am from central Minnesota and Sonny you are a big inspiration to me. Sky's the the limit go hard as we westerns do✌️🤟