Problem with all “competitions” is it’s up to what the judges are feeling that day and it’s not about anything you can dominate. It’s not texture preferring one fry and fibrous or wet and soft. It’s today I like whatever this contestant is doing because DEI. No objective markers. Wanna great steak? Don’t hide it behind garlic. Maybe maybe some salt but even pepper is too far on a good steak. It needs nothing but a warm red center and some charcoal smoke to be perfect.
South Texas best cooks top tier men 🙌
Another important tip you forgot to mention in your summary Arnie: it’s okay to ask for help and suggestions. Don’t let your ego take over.
Who's that young Arnie? 💥 BOOM
It sure would be nice to know where to get some SaltPepperGarlic so my steak isn't missing that flavor
Yknow what would be great? If I could get those pre measured and mixed in one convenient bottle that I could order online
yep OG at www.pitmaster.us/
@@youdontknowwhoiam2449 yep >> www.pitmaster.us/
❤my favorite Chef
Problem with all “competitions” is it’s up to what the judges are feeling that day and it’s not about anything you can dominate. It’s not texture preferring one fry and fibrous or wet and soft. It’s today I like whatever this contestant is doing because DEI. No objective markers. Wanna great steak? Don’t hide it behind garlic. Maybe maybe some salt but even pepper is too far on a good steak. It needs nothing but a warm red center and some charcoal smoke to be perfect.
Thank you……I did think I must practice cooking my steaks for my next dinner party….❤
Can you review the kanka rotisserie please