You Can't Handle The Truth...STEAK... Bone In…or NOT Bone In…. You wont Believe the Results!!!
HTML-код
- Опубликовано: 29 июн 2024
- Join Captain Ron and Tina Cannon in the beautiful sticks of Georgia for a steak showdown like no other! After being called out for our previous ribeye comparison, we're back to settle the score: bone-in vs. boneless. With two identical ribeyes from Demkota Ranch Beef, we'll fire up the Big Green Egg and cook these steaks to perfection. Watch as we break down the myths, taste test with special guests, and finally answer the age-old question: does the bone really make a difference? Don't miss the fun, the flavor, and the expert tips from BBQ master Tina Cannon!
✅ Full RECIPE and blog here --- www.fogocharcoal.com/blogs/co...
✅ Find Ron on---
Instagram: / cptnron302
Facebook: / ron.dimpflmaier
Facebook: / cptnron302
✅ Video shot and edited by Juan Diaz - memorydesigners.net/
Follow these links to find out more about the products we used here:
🔥FOGO Charcoal - shop.kookio.com/tuffycharcoal
🔥FOGO All Natural FireStarters - linke.to/memronstarters
🔥Blazaball - linke.to/TinaBlazaball
🔥Grill Torch -shop.kookio.com/tribstorch
🔥Boning Filet Knife -shop.kookio.com/boning-fillet...
🔥BBQ Prep Tub - shop.kookio.com/ez-prep-tub
🔥Kick Ash Basket - shop.kookio.com/kickash-basket
🔥Bourbon Smoking Chunks - shop.kookio.com/BourbonBarrel...
🔥Smokeware Stainless Chimney Cap - shop.kookio.com/smokeware-cap
🔥Meater+ Thermometer - shop.kookio.com/meater-plus
🔥X Long Tongs - shop.kookio.com/extra-long-tongs
🔥Stainless 1/2 Moon Drip n Griddle Tray - shop.kookio.com/stainless-ste...
🔥Slicer Knife - shop.kookio.com/slicing-knife
🔥Cotton Gloves - shop.kookio.com/cotton-gloves
🔥Nitrile Gloves - shop.kookio.com/nitrile-gloves
🔥Fifth & Cherry Cutting Board - bit.ly/5thandCherry CODE CAP15 Saves 15%
This video is about comparing bone-in vs. boneless ribeye steaks to determine which is better. It also covers grilling techniques on the Big Green Egg, seasoning tips, and a taste test with special guests to settle the debate once and for all.
FOGO Rewards Program- www.fogocharcoal.com/pages/re...
🔔 Ignite Your BBQ Passion - Subscribe to FOGO for the ultimate BBQ and fire crafting journey. Join our family and elevate your grilling game with our premium lump charcoal.
/ @fogocharcoal
🔗 Stay Connected With Us.
👉Facebook: / fogocharcoal
👉Instagram: / fogocharcoal
👉Threads: www.threads.net/@fogocharcoal
👉Twitter (X): / fogocharcoal
👉Website: www.fogocharcoal.com/
✅ Recommended Playlists:
👉 The FOGO Life
• Is it Hype Or Not? The...
👉Big Green Egg 101
• Big Green Egg 101
✅ Other Videos You Might Be Interested In Watching:
👉 The SIMPLEST & BEST Lobster Mac n Cheese You'll EVER See!!!
• The BEST Lobster Maca...
👉 Smoke, Sunshine & 10 of the Top Pitmasters in the COUNTRY!!!
• Smoke, Sunshine & 10 o...
👉 The Cuban Sandwich With a TWIST! The BRISKET Cubano!
• The Brisket Cubano - T...
#BoneInVsBonelessSteak, #RibeyeComparison, #SteakShowdown, #GrillingTips, #TinaCannonBBQ, #CaptainRonFogoLife, #BigGreenEggCooking, #DemkotaRanchBeef, #BBQExperts, #SteakMyths, #BoneInFlavor, #BonelessRibeye, #GrillingTechniques, #SteakRecipes, #BBQShowdown, #SteakTasteTest, #BoneInSteakBenefits, #CookingRibeye, #SteakGrillingTips, #BBQCookOff
You can order FOGO conveniently at our website. We deliver it for free right to your backyard so you can focus on making an amazing BBQ!
For Collaboration and Business inquiries:
📩 Email: sales@fogocharcoal.com
🔔 Elevate your BBQ game! Subscribe now to unlock exclusive tips, recipes, and insider insights straight from the heart of our charcoal craftsmanship.
/ @fogocharcoal
Copyright Notice: This video and our RUclips channel contain dialogue, music, and images that are the property of FOGO Charcoal. You are authorized to share the video link and channel and embed this video in your website or others as long as a link back to our RUclips channel is provided.
© FOGO Charcoal 
Хобби
I guess it’s my turn to come down to Florida Ron!
These steaks were great quality, and my mom is still surprised at the results, but she is now officially a bone in steak lover
Yes ma’am, come on down. You know there’s always a spot for you here. I’ll leave the light on for you.
Yay, another convert !!! 😁
Gracias
Another great video and very natural interaction between everybody.
Thank you kindly!
I was not aware that the meat contained to cook with bone in. But it makes complete sense. I love y'alls videos, and I always learn something new. And I am finding that I cook more at home. THANK YOU BOTH! My hubby is very happy. 😊
Our pleasure! You really made my day with this comment. Home cooking just can't be beat for many different reasons.
What a Great Video! Tina was right 😊. I was really surprised how much more tender the bone in ribeye was. Delicious test. I recommend you do your own test.
Glad you enjoyed it! Thanks so much for all of the hospitality and for taking part with us!
Tina y Capitán Ron me encantó su actuación, su creatividad, su pasión, su sabiduría. Aportan mucho valor con alegría. 😂😂😂 .
Awww thank you so much! We do enjoy cooking together, we both laugh so much, they have to edit it out
Gracias 😊😊😊@@Tinacannoncooks
We always have fun filming together!
Absolutely excellent video with excellent explanation!
Awesome job guys!
Thanks Scott, glad you liked it!
Bones do add flavor and the bone does have a lot of heat stored in it after cooking. I season 24 hours earlier and put the meat in the ref. Both of those steaks look wonderful. Nice yard Tina, wish mine looked like that. I do pull my meats that are going to be reversed sear at 115F and after the final rest I am at 130.
Thanks for the info!
When letting the meat sit with the rub on it, what temp is best? I keep the house about 69 degrees. Sometimes I will take the meat outside and let it sit outside for about 5-10 minutes. Is there really a difference?
I live in the sticks of Georgia)as Ron calls it) and if I let something sit outside, it will be attacked by flies and bugs. So I leave in the house on the counter until my grill is hot and ready.
You should be fine inside.
What a great video! The bones in usually taste better. More flavour. What I used now was a boneless one. I don't think my cut was the same as yours. Mine were very thin and delicate. But I would eat Tina's food anytime anywhere. She is my Melissa Cookston.
Thanks for sharing!
We cooked identical, beef ribeyes
We just removed the bone from one to do the comparison
Until today, I would bet my life on bones being best for roasts or stock. Now? I'm definitely going to look for bone in steaks. A lot of times, those nuances can give something that extra little edge and put a meal on an entirely different level.
Just remember to move it off the grill a couple degrees earlier than you would ab boneless steak
I think you nailed it, it wasn’t like there was a massive difference, but there was definitely enough difference side-by-side to know.
I’m definitely a bone-in fan. Gnawing on the bone is my primal instinct!!!
I always save the bone for my dog, Cody, he loves it
My fave part!!
@@FOGOcharcoal Agreed !!!
@@Tinacannoncooks 😄😄
That was great! I enjoy yours and Tina's videos
Thanks so much! Glad that you like them!
Nice comparison…now I’m hungry! I may need to do this comparison for myself! LOL
Some things are just better when you try them yourself!
Both steaks looked great! I have always preferred bone in myself. Excellent video as always!
Thanks for watching. There was definitely no loser in this test!
I really enjoyed this video and am not surprised Tina was right about the bone in.
She is a very wise woman!
Well that does it - Bone in all the way! This kind of surprised me. I knew bone in would taste better just because of the bone but didn't think on a ribeye there would be that much difference. Glad you two made this video! Thanks a bunch. So I take it the boneless was more on the med rare side?
I won’t lie. I was truly a bit surprised!
But how did the dog enjoy his bone? Haha. Great video you guys.
Good question! Don't you worry about that Nick......
Should have put the plates on the floor and see which one Codi ate first!
Good idea!! Codi knows!
I've fully enjoyed the video. However, the bone will not cause a rise in temperature. But along the bone, within 3/8" or so, the meat will be cooked less. You might cook a steak to medium well, but it will be pink by the bone. For whatever reason, the bone in steak reached to medium doneness, which everyone preferred over the medium rare. There is an argument out there that a Prime ribeye is better at 137-139 F as opposed to 131--135F The intramuscular fat will be rendered better, but also it will be more tender based on Warner-Bratzler tests. Won't you make a video cooking Prime ribeye steaks at 131 F and 139F to see which is more tender. I would separate just the eye, as there are three muscles in a ribeye. And cook at least two of each.
We cooked it bone out and there IS more carryover with the bone in
@@Tinacannoncooks I hear you,. It seems like the extra carryover resulted in a higher meat temperature, which differentiated the steaks. It seems like the tasting preference was due mainly to meat temperature, such as you have noted in the video. I can't explain why the bone in steak had more carryover. You could go back and examine the unedited video, to see whether there was any time pause between slicing of the two steak. Slicing the steaks halts the carryover. Even a lapse of a minute can make a difference by several degrees in temperature. Though I see a color difference before slicing and during, at 9:00 and 9:15, it could be due to lighting. You can judge better to see if there was as much as a minute lapse between stating slicing of the two steaks. From my perspective, slicing the boneless steak first, halted its carryover before the bone in steak.
Everyone is always gonna have a different opinion that’s why we do these videos. Thanks for the comment, but my findings are different and I have been a professional chef for 40 years.
@@CoolJay77 it was literally seconds
@@Tinacannoncooks That is why many of us appreciate your contribution to this this channel. You make a great team with Ron, fun and informative at the same time. Looking forward for the next 🍻