We as potato specialists from Germany would grill the potato in aluminum foil. When cooked, unwrap on a plate, press lightly so that it bursts crushed garlic olive oil or butter and sea salt zerlassende give over .... delicious Greetings from Berlin
Excellente chaîne, de très bons conseils, simples, directs et toujours dans le respect des produits. Les astuces de cuissons, de choix du charbon, de marinade sont vraiment formidables. Et ça donne faim.
You certainly know your craft Sir - I like this recipe. I would have stabbed through the little pocket of solid fat in the rib eye before grilling - but having thought about it - that would have just leaked fat and flavour into the coals and caused some flare ups. You are one step ahead Sir! Cheers!
Christian my teacher at my chef academy wants us to make a some sort of steak dish i will totally go for this dish it looks amazing wish me luck ! :D lots of love from sweden
DJ BBQ - That is a beautiful looking steak man. I love how flavorful rib-eye is just by itself. It really doesn't need anything other than salt and pepper. Two questions: 1. Was it an aged rib eye or just a regular fresh one? 2. What was the approximate temperature of the grill? Thanks.
Great video bro! I couldn't agree more on the ribeye, my personal fav. Im a new subscriber and dig the channel duder! What kind of coal do you use amigo? Talk atcha later
BBQ kale. I have to try that! It looks like you can cut up to smaller chunks and eat it as chips. I'm hungry now, going to Trader Joe's and getting some kale and steak; then, off to the grill.
such a rad dish!!! i have problems with pan frying chicken breast, could you pls make a video of how to properly pan fry a chicken breast. I would really appreciate that!
Hey man this is really torture, that beautiful rib eye, very juicy, sweet spot medium rare, I am wondering with a nice yogurt sauce yummi. Thank you for sharing DJBBQ !
hello DJ BBQ I was wondering how you feel the difference in steak tenderness between US cuts and UK cuts. Ribeye is the same cut but I find a difference in tenderness.
damn, not gonna lie didnt expect you to reply to an old video, but its actually funny how you said hanger, ribeye, and marinated flank steak were all ur favorites LOL
Help me, obi-wan bbcuey! I want to do a DUCK BREAST on a BBQ. Now I have prepped duck breast before, which meant simmering them on their fatty side to render out the fat. But I really want to do them on the BBQ! How? Most RUclips vids have you shove the half-cooked duck breast into an oven, which I found unnecessary since you can turn the breast onto its meaty side in the pan and then cover it with a lid (works well). But how how how how to do it on a BBQ? Can you show it to us, DJ BBQ? [and maybe give it your personal twist, too?]
Haha...there is almost no marbling in British steak...that's what you get with grass fed beef. Not enough fat in grass. I also have found Britons to dislike "fatty" aka well-marbled meat. People will talk s**t about corn fed beef, but if you were raised on the stuff, it just tastes right. Even our lower end Choice-grade beef that you can buy at supermarkets has better marbling and flavor than 99% of grass-fed beef.
+thePowerPlant I like both. The dynamic taste of grass fed and the sweet fatty goodness of the corn fed. I like a combination like how the Irish and Brazillians do it.
DJ BBQ To each his own, I suppose. I have never had a nice piece of grass-fed beef. I tried some nice Italian stuff that people said was "amazing" but tasted meh. I think the best compromise is grass-fed, corn-finished.
We as potato specialists from Germany would grill the potato in aluminum foil. When cooked, unwrap on a plate, press lightly so that it bursts crushed garlic olive oil or butter and sea salt zerlassende give over .... delicious
Greetings from Berlin
Actually the problem with grilling it in aluminium foil is that the skin does not crispen up and is too soft....
I could smell it cooking from here! Perfect steak Christian! Cheers bro!
+Ballistic BBQ RAD BBQ LOVE coming at y'all from the UK
You are the best! Keep spreading the awesomeness of your channel.
Excellente chaîne, de très bons conseils, simples, directs et toujours dans le respect des produits. Les astuces de cuissons, de choix du charbon, de marinade sont vraiment formidables. Et ça donne faim.
dj bbq's most frequently used phrases:
1. ... in the history of forever
2. ... of awesomeness
Love any kind of greens, never thought to do them on the BBQ, like the look of this whole meal, Thanks DJ BBQ, excellent book recently got mine.
+gary daniels Thanks for the support. Gary. I really appreciate it.
My Heart says Steak. My bank account says Ramen. shit happens :D
Love triangle of wrongness, hahahaah you're awesome DJ !!
Now that looks like a tasty steak indeed! We want some now DJ BBQ!
Kale on the BBQ? We gotta try that one!
You certainly know your craft Sir - I like this recipe. I would have stabbed through the little pocket of solid fat in the rib eye before grilling - but having thought about it - that would have just leaked fat and flavour into the coals and caused some flare ups. You are one step ahead Sir! Cheers!
Lol you always say "one of my favourite.." You really love bbq don't you, haha, you're the man DJ BBQ
had some of your pulled pork at Grill Fest it was of the chain and you were totally rockin that stars and stripes jump suit
My kind of meal!!!
Great job Mr. BBQ
Christian my teacher at my chef academy wants us to make a some sort of steak dish i will totally go for this dish it looks amazing wish me luck ! :D
lots of love from sweden
i was wondering. would you make a video especially about the different type of wood chips and the different taste they smoke with ?
DJ BBQ - That is a beautiful looking steak man. I love how flavorful rib-eye is just by itself. It really doesn't need anything other than salt and pepper.
Two questions:
1. Was it an aged rib eye or just a regular fresh one?
2. What was the approximate temperature of the grill?
Thanks.
Beautiful!! Awesome job!
being sweet to the cameraman.. good job man
Gosh I wish I could afford rib-eye.. but right now I will just drool, lol. And then I will dream of the day I can afford it haha :-D
One Kitchen - A Thousand Ideas where do you live?
josshlegg Denmark
This looks totally awesome!
Great video bro! I couldn't agree more on the ribeye, my personal fav. Im a new subscriber and dig the channel duder! What kind of coal do you use amigo? Talk atcha later
+Chef Nathan Lippy I use locally made charcoal from Oxford Charcoal company. Single species to avoid the hot spots.
I think I like mine "too red". Great Video. Thanks for sharing !
Looks lush mate. Another Righteous Vid. thanks for sharing
I always have trouble "managing" the grill when I'm making many steaks/veggies at once for a family gathering. Can you do a short tips video on this?
the ribeye is everyone's favorite cut! the best flavor.
BBQ kale. I have to try that! It looks like you can cut up to smaller chunks and eat it as chips. I'm hungry now, going to Trader Joe's and getting some kale and steak; then, off to the grill.
Literally everything you cook makes me hungry. Seriously, how do you do that? I've literally just eaten....mad skills bro lol
+TheManT hahaha, my bad
Nicely cooked steak Brother, Though I personally have no problem with a true rare. Beautiful potatoes as well. Blessings ChefMike
I hear ya, I just think you need to render down the fat and take it to at least medium Rare. I want that flavour
"You gotta poke your meat man"
I'm glad I'm not the only one that feels this way.
Love the personality bro. Keep it up!
DJ BBQ very good video..do you recomend me some place in Miami to eat good meat or something like Elvis sándwich?
+DJ BBQ awesome video! that steak looks really juicy. where can i get the same plate as yours?
Where did you get that beautiful BBQ, DJ? Would love to see a vid on your favourite barbecue, you're making magic with that
such a rad dish!!!
i have problems with pan frying chicken breast, could you pls make a video of how to properly pan fry a chicken breast. I would really appreciate that!
love this channel.Its salmon season in Seattle. Any recipes?
Hot damn right on DJ BBQ!!!!
I've had all kinds of cuts of beef (except Kobe) but ribeye is my favorite cut.
Great vid. What is the reason for moving steak from hot to warm parts of bbq?
love your videos dude! always makes me hungry!!
would you recommend using that much salt on steaks?
Stunning!
Hey man this is really torture, that beautiful rib eye, very juicy, sweet spot medium rare, I am wondering with a nice yogurt sauce yummi. Thank you for sharing DJBBQ !
Making the French proud with such a beautifully rare cooked piece of meat. Offending them with your pronunciation of manger
dope bbq!!!
nevermind the steak, I'm interested in the cale! never had before. thanks for the idea!
Very good and funny videos bring a great sense of entertainment!
Just AWESOME!
Holy shit dude
foodgasm
hello DJ BBQ
I was wondering how you feel the difference in steak tenderness between US cuts and UK cuts. Ribeye is the same cut but I find a difference in tenderness.
All depends on how the animals is raised and aged.
Hello DJ BBQ, the piece of beef looks great!. Have you trying once the "Arrachera" ? It´s a classic steak from Mexico and it´s delicious.
+Luis Rolopez Of course. One of my favorites. I had it this winter when I visited Mexico City. I believe it's 'skirt or flank" steak.
Yes man it´s skirt steak :) i hope you had a nice stay in Mexico City.
Luis Rolopez
It was amazing....until I ate a bad taco and stayed in my hotel room for a couple days.
Damn' nice! Greetings from Germany
that's awesome man.. you make me hungry..
Awesome.... Enough said
How long would you grill the side of the rib eye?
Zach Ayman Just until you see the grill marks. You're just trying to seal in the juices completely.
Do want, looked perfect
5:16 His moment of Zen ^^
awesome energy👍😁
Kale... never thought of that one! Also, where do you source you beef?
From butchers, supermarkets, and farmers
Oh yes! 10* Frozen-reverse seared ... or slow and low ... cooked/baked/grilled. Absolutely tasty-juicy deliciousness.
Wish one day I'll be able to BBQ like you.
Not a steak guy but with the kale and one less potato and that perfectly grilled ribeye send me to jail.
nice!,i am hungry haha😂
LOVE TRIFECTA !
"You gotta poke your meat."
I will be saying this from now on :P
Speaking of marbling, have you tried Japanese wagyu? the fat would take years off your life span, but well worth it ;D
Melt in your mouth. Really tasty
Love triangle of rawness lol
your a funny dude!!!! keep doin wht your doin bro...
5 star meal for a restaurant
any good recipes involving root beer? I do a spray for my ribs with a root beer. If ya want the recipe let me know bro..
Righteous steak. You shoulda finished burning the kale. xD
Cool
When u an bbq pit boys doing a colab it would be great.
Good question
IS EVERYTHING UR FAV DASMN STEAK
Still trying to find the best one, but yeah, I like a good steak. I"m about to fire up the grill now.
damn, not gonna lie didnt expect you to reply to an old video, but its actually funny how you said hanger, ribeye, and marinated flank steak were all ur favorites LOL
great minds think alike. We must have impeccable taste.
Help me, obi-wan bbcuey! I want to do a DUCK BREAST on a BBQ. Now I have prepped duck breast before, which meant simmering them on their fatty side to render out the fat. But I really want to do them on the BBQ! How? Most RUclips vids have you shove the half-cooked duck breast into an oven, which I found unnecessary since you can turn the breast onto its meaty side in the pan and then cover it with a lid (works well). But how how how how to do it on a BBQ? Can you show it to us, DJ BBQ? [and maybe give it your personal twist, too?]
Hold up are you the voice actor in Dirt 3?!!?!?
Yes sir.
It's times like this that get me wondering how can my girlfriend be a vegetarian? Meat's so good! I'd bite into a cow's ass if I could. lol
Sarah is dribbling....!!
Woah that's a lotta salt!
Haha...there is almost no marbling in British steak...that's what you get with grass fed beef. Not enough fat in grass. I also have found Britons to dislike "fatty" aka well-marbled meat. People will talk s**t about corn fed beef, but if you were raised on the stuff, it just tastes right. Even our lower end Choice-grade beef that you can buy at supermarkets has better marbling and flavor than 99% of grass-fed beef.
+thePowerPlant I like both. The dynamic taste of grass fed and the sweet fatty goodness of the corn fed. I like a combination like how the Irish and Brazillians do it.
DJ BBQ To each his own, I suppose. I have never had a nice piece of grass-fed beef. I tried some nice Italian stuff that people said was "amazing" but tasted meh. I think the best compromise is grass-fed, corn-finished.
5 people probably think the steak is raw.
Damn it. Gotta stop watching this stuff at 2am....
IM NR ONE
2nd
I don't know Chuck Norris can cook
+tidar haryo I don't know either
You look like Chris from jackass
عنخامون
Thumb up ... but I don't think us MAN BEARDS get a grill with stuff like KALE in mind. Save that for the "veggiematics" over in the kitchen.
Stop eating in front of me
damn, I shouldn't watch this at this time...