You’re not kidding, those are monster steaks! That’s a gorgeous sear from the soapstone, looks like a perfect medium rare to me! Awesome job Craig and Jack! 🍻🍻
That soapstone is one of my favorite accessories! When I first cut into this it looked overdone, but once we sat down to eat, I cut into a fat layer and it was medium rare, I was perplexed at first because I knew the temp was right! Always learning! Appreciate it as always Charley! Have a great weekend! Our local Costco finally had some tri tip and Picanha, rain all weekend, but some good cooking will be going on! Cheers!
That was a great deal Giant had on these Ribeyes! Thanks again for letting me know! Looking forward to seeing your outcome, I know it will be good! Cheers!
Nice steaks, perfect SPG MMMMM! I noticed there is snow in the back yard - Here in Canada it was 84 on the golf course, I grilled salmon on the Weber tasted great
Yes, we shot this one in February and it finally has warmed up here! I just had a golf weekend in Ocean City, MD so looking forward to good weather! Yes, can’t go wrong with SPG. Thanks as always! Cheers!
@@beers-jackofbbq I enjoy your show because your just the neighbor next store sharing your love for BBQING like my self except I don't have a channel to share my passion . I'm always smoking something , I'd love to get get sponsors to for my cooks . Keep up the good job! Check out Smoking BBQ Dad for reallly good Kamado tips and trick ! His name is James and like you he replys people witch is so nice ! Brad. NJ
@@brad4527 We appreciate that! And yes, just the guy on the back patio who enjoys good food and keeping it simple! We didn’t start the RUclips looking for anything except some good beer and good food. My partner Jack, was always into photography and we have a group of 8 that get together and I usually cooked all of the meats so it seemed like a fun thing! Part of the reason we keep this low key so it never feels like a job. Some of the affiliates and sponsor are just bonus and we put that back into the channel with the food and the equipment! James at Smoking Dad does have a great channel and his videos are well done, I was actually in a RUclips group with him. The group has slowed down, but I still watch some of his stuff and he will comment on our channel, usually on the KJ. Thanks again! Craig
Most likely reason for sticking is the olive oil has a very low smoke point when it overheats it kind of turns into glue. better off using a high smoke point oil.
Thanks for the input Walter, I had that on my mind as well, but I think it was my soapstone this time. When I washed it before the cook it was still tacky and I thought once it heated up it would get better and it did not. I have cleaned it better since and it has been working fine. Appreciate that feedback because I am no expert and learn from my mistakes for sure! Cheers!
Biggest Ribeye I have ever seen. Nice cook.
That’s why I like cutting my own! Got these from a 3 bone roast and have one more in the freezer! Thanks as always! Cheers!
Nice looking ribeyes 🍻🍻
Not much better than a huge Ribeye! Thanks as always! Cheers!
You’re not kidding, those are monster steaks! That’s a gorgeous sear from the soapstone, looks like a perfect medium rare to me! Awesome job Craig and Jack! 🍻🍻
That soapstone is one of my favorite accessories! When I first cut into this it looked overdone, but once we sat down to eat, I cut into a fat layer and it was medium rare, I was perplexed at first because I knew the temp was right! Always learning! Appreciate it as always Charley! Have a great weekend! Our local Costco finally had some tri tip and Picanha, rain all weekend, but some good cooking will be going on! Cheers!
Those look fantastic.
We appreciate the support and these tasted fantastic as well! Cheers!
Looks amazing as always sir
Thanks Pete! Yes, love doing some ribeyes! Cheers!
Those ribeyes looked amazing. I have one defrosting in the fridge to do this weekend. I’ll let you know how mine turns out.
That was a great deal Giant had on these Ribeyes! Thanks again for letting me know! Looking forward to seeing your outcome, I know it will be good! Cheers!
Nice steaks, perfect SPG MMMMM! I noticed there is snow in the back yard - Here in Canada it was 84 on the golf course, I grilled salmon on the Weber tasted great
Yes, we shot this one in February and it finally has warmed up here! I just had a golf weekend in Ocean City, MD so looking forward to good weather! Yes, can’t go wrong with SPG. Thanks as always! Cheers!
Those steaks sure looked delicious😋A "BIG"👍🏻ROCK ON!!!!!!!🤘🏻🤙🏻✌🏻
Thanks Fred! We appreciate the hug Rock On!! Always great hearing from you! Cheers!
nothing like a good steak
You got that right! We love doing some nice big Ribeyes and these turned out great! Cheers!
Looks SO good….! (You didn’t eat both of those, or did you?)
If I didn’t have to share with Jack? Actually got about 3 meals from one of these monsters! Cheers!
nice job!
Your Kamado use a cleaning lol
The inside was nice and clean! LOL You are right, the KJ could use a good degreasing on the outside! Appreciate you watching! Cheers!
@@beers-jackofbbq I enjoy your show because your just the neighbor next store sharing your love for BBQING like my self except I don't have a channel to share my passion . I'm always smoking something , I'd love to get get sponsors to for my cooks .
Keep up the good job!
Check out Smoking BBQ Dad for reallly good Kamado tips and trick !
His name is James and like you he replys people witch is so nice !
Brad.
NJ
@@brad4527 We appreciate that! And yes, just the guy on the back patio who enjoys good food and keeping it simple! We didn’t start the RUclips looking for anything except some good beer and good food. My partner Jack, was always into photography and we have a group of 8 that get together and I usually cooked all of the meats so it seemed like a fun thing! Part of the reason we keep this low key so it never feels like a job. Some of the affiliates and sponsor are just bonus and we put that back into the channel with the food and the equipment! James at Smoking Dad does have a great channel and his videos are well done, I was actually in a RUclips group with him. The group has slowed down, but I still watch some of his stuff and he will comment on our channel, usually on the KJ. Thanks again! Craig
Most likely reason for sticking is the olive oil has a very low smoke point when it overheats it kind of turns into glue. better off using a high smoke point oil.
Thanks for the input Walter, I had that on my mind as well, but I think it was my soapstone this time. When I washed it before the cook it was still tacky and I thought once it heated up it would get better and it did not. I have cleaned it better since and it has been working fine. Appreciate that feedback because I am no expert and learn from my mistakes for sure! Cheers!
@@beers-jackofbbq Thanks so much for the reply good luck and keep up the good work and God bless you guys🙏🏻
Holy. T H I C K
Beautiful
You got that right! When I started to cut the roast up, I was amazed how big the steaks got! These turned out great! Thanks as always! Cheers!