Ribeye Steak On A Pit Boss Pellet Smoker Grill - Austin XL - OMG!
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- Опубликовано: 10 сен 2024
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How to cook a ribeye steak on a Pit Boss Austin XL pellet smoker grill. This was an incredible, juicy steak adventure. OMG. Check out the latest posts on www.pelletsmok...
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Watch this video on RUclips: • Ribeye Steak On A Pit ...
Man, forget all these RUclips comment chefs. There's some rules to follow when grilling, mainly being not over cooking the food. That steak was not over cooked. The rest is personal preference and experimentation. Nice job, looks great!
I concur, Commander Shepard. Thanks!
Shepard be grillin' them space-ribeye's on the Normandy's Astro-Grill!
Thanks Pat. I appreciate you sharing the video. I have that same grill. I personally don't tenderize ribeyes as they have a pretty high fat content. I think when you tenderize most meats, they tend to dry out because the juices run out of the holes. I would like to try that seasoning though, thanks for the tip. I have had really good luck with coarse salt and pepper applied liberally to both sides. I don't oil the steak or the grill. If it sticks it means I tried to flip it too early. I use a pretty hot grill maybe 375°F and do 8 minutes each side for medium. I like a bit of pink but no red. I flip with wide tongs so I don't poke holes in the steak. I can also determine doneness by squeezing the steak gently with the tongs. Thanks again for posting your experience. Don't pay attention to the negative comments. One can give constructiive criticism without being nasty. The internet is pushing civility out of our culture...
Thank you, Sonic Ox. Great feedback!
If you like it Smokey, I leave steak on grates in smoke mode for 20 mins, then blast the heat after. Good video!
Made my mouth water when you took the first bite. Thank you for the information, gonna go git r dun now.
LOL! I may need to be alone. Thanks.
Yep! That statement made the whole video! Just laughed out loud at 3:45am and woke my dog!😂 Gonna go season my meat right now!
You seem like a cool dude, thanks for the tips and entertainment bud!
Thank you. I appreciate that!
I cooked a ribeye following the advice from this video. I used a Applewood seasoning. Beast steak ever.
Awesome to hear, Terry!
Pink salt covered for 1 hour per inch. Wash, pat dry, then marinade. Then cook. Will be dripping wet and no seasoning needed 👌🏻 unless you prefer a little extra seasoning. Looks good!
Great, Tyler. Thanks!
We bought the pit boss pro series pellet smoker/grill yesterday. This thing is a solid beast. I’ve never owned a pellet smoker/grill before so I am excited to use it for the first time.....maybe some ribeyes today!,
Congratulations! Keep us posted on how those ribeyes come out!
I tried this the other day and my steak’s turned out perfect. Doing it again today. Thanks for the video!
Glad to hear it. Thanks!
The Austin xl is a great pellet grill. My dad as one and it's amazing. I personally have the 820 pro series and it's great as well. Can't go wrong with pitboss and the buttery steakhouse rub. We buy at Costco too. Lol. Great video. This is exactly how to cook a steak on a pellet grill.
Just bought the Austin xl on clearance. Set it up, and it's great!! My first pellet grill. Looking forward to all the goodies that will be cooked.
Just tried this myself. Thank you for the video! Definitely worth it with this method.
I use the same method except I reverse sear over the open flame for a few seconds on each side. Thanks for the video.
Costco steaks are already blade tenderized. Makes a world of difference. Might be a little more expensive ( cause you have to buy more than one) but definitely worth it.
Good to know. Thanks!
“My rice is gonna be amazing” 😂
Got an Austin XL for Christmas this year. Amazing grill!! I love being able to sear my steaks!
Congratulations, Brandon! Keep us posted!
Kick up your steak game and make your own garlic butter to top steaks with. Stays good in freezer a long time. Also while steak rests 5 min make a mushroom based sauce! As for steak choice I only use costco Angus beef ribeyes.once you've had them you avoid grocery store steaks
Thanks, Sambo! What's your favorite garlic butter recipe?
Love my Pit Boss 1150. That steak looks good. But you have to do the reverse sear method on one. You wont go back to just grilling steak the old way.
Just got the regular pit boss and I love it.
Lol these RUclips tenderizer complainers crack me up. If 8 people had 8 different ways to cook a steak and it comes out soft juicy and the fat melts in your mouth what the hell do you care?
As a newbie to “smoking”, and looking for a good recipe for a ribeye; I found your video very helpful and can’t wait to “smoke” one or two up albeit surprised your cations only mentioned 5 min per side at 450f to get a Med. finish. What were you using as an internal meat temp before removing steak? Not meant to be disparaging, but curious why you tenderized your steak immediately after opening packaging without washing the ribeye first under water?
I’m blown away that you had to tenderize a ribeye! I’m not so sure I’m going to follow your advice.
Looks delicious! I can never get a steak that good from a chain restaurant. Cooking your own is the best. Does your grill have a sear function? I have seen some of the newer Pit Boss grills have a way to expose the flames so you can flame grill. I don't see any harm in tenderizering the steak. It seems like it would get the seasoning into the meat better. I'm going to try it. Nice video.
I agree, Matt. Rarely can you get a steak at a restaurant that's as good as one grilled at home on a pellet grill. As to your searing and direct flame questions, the Austin XL and some others offer that ability. I talk about that in this post: www.pelletsmokergrill.com/pellet-grill-with-flame-broiler-pit-boss-austin-xl-review/
Awesome job on the video nice and to the point and easy enough that anybody could do that great job thank you
Thank you, glad to help!
I desperately want to make this man a steak...
That was a good looking steak, Pat! Nice job.
Thanks 👍
Thank you sir
You are very welcome.
Thank you I just bought one.. looks good
We love our Austin XL and Copperhead Vertical Smoker.
Great video. Thanks.
You're welcome!
Thanks for the video. Just got my pit boss and plan on a steak Wednesday. Was looking for temp & time recommendation and what u do with the metal plate. Looks great BTW.
Thanks, Stan! Keep us posted on your steak.
I just assembled my Pit Boss Classic. Did my first EVER Smoke last night. Steaks and Burgers. About an hour at 225, perfect IT of 160, then opened the grate, cranked it to 500 degrees and did a Sear on each side. They came out AMAZING!
Love that Costco rub!
I was with you until you pulled out the “tenderizer” and started abusing a RIBEYE. No ribey needs to be tenderized like that. It’s full of fat. If anything, just a 1hr salt cure. Even choice or select cut. You weren’t even using the tenderizer right.
Well, David, I understand. However I've never been disappointed using the tenderizer. Lots of different opinions. Thanks for commenting.
At 6:53 - LMFAO!!! That's great - thanks for the great video! Going to do this tonight on my Pit Boss 1100!
Glad you liked it! That steak was amazing. Going to smoke meatloaf later today: ruclips.net/video/_ReMEqeDdVw/видео.html
came out perfect!!
Great video man you kept it short and sweet enjoy your steak
#FlawlessGang
do you have wood pellets in there too when cooking steaks. or can you?? I am seriously considering purchasing the pitboss this weekend thanks great videos
I'm not sure I understand your question. The only heat source is the fire from wood pellets... So...yes.
How many minutes per side?
Hi Patti! I grilled steaks the other day and they came out great. Temp: 400 for about 4 mins per side with the lid closed. Adjust as needed.
When you cook ribeyes do you always cook at 450? I tried 350 tonight and was disappointed
More often than not set it to 400 and it will fluctuate a bit from there. Depending on the meat thickness, I'll grill 4-5 mins per side at that temp.
How dare you poke it a ribeye with a fork and why would you need to tenderize a ribeye?
Hey Mario, this is how I've done steaks for years and they keep coming out better than most restaurants. Ribeyes, chuck, NY strip, whatever. It creates crevases for seasoning to get into. It just works for me.
Patrick Sipperly - keep doing what your are doing. I worked in a restaurant for over 10 years where we cut our own steaks. We used a jaccard tenderizer on all the cuts of meat before cutting the steaks. It’s basically a much larger version to what you have there. Steaks alway came out great and tender.
@@nicc3598 Thanks Nic. I still tenderize all meats the I smoke and they keep coming out tender. I appreciate your input!
Did you just smoke it or did you have the fire fire open
"fire fire open"...? Not sure what you mean there. I grilled the steak on wood pellets. It's indirect heat since I didn't slide the heat shield open. There's obvious smoke from the pellets, but I wouldn't say I smoked it. Wood fired grilling.
Did this yesterday and burnt my house down. Thanks.
Looks great!
Great video. Very informative. Thanks!!
Thanks bj123!
Steak came out fantastic family loved it Much Mahalo to you Sir 🤙🏾🤙🏾💯
The steak looks so good. I will be smoking 2 NY Strips later this afternoon. At what temp is a steak medium? My wife doesn't mind a little pink, but now blood flowing. Keep Smoking!
Red juices coming from a steak is not blood.
How many minutes did you cook the steak on each side
Christian, at 4:46 I show the time and temp.
Would that be the same on any Pit boss smoker
Question sir. Do you close the grate our cook it over direct fire with the grate open??
This video will probably answer your question: ruclips.net/video/JpjDdOLzAxs/видео.html
Great rub
This guy forgot to even talk about the pellets. What kind of used or anything? LMAO
Sorry if I didn't mention pellets. I've used lots of different kinds: amzn.to/4eSkeqa
Pit Boss competition blend is good. Bear Mountian, Cookin' Pellets. I'm not a fan of Traeger Pellets. They give great heat, but little smoke.
Did you cook this with the sear plate open or closed?
No...
No what open or closed
Do you keep the metal thing inside closed?
I do must of my steaks that way, but I've also opened it for direct flame grilling. I prefer the closed lid, high heat method personally. The direct flame is so hot and your margin of error so small. Easy to burn up meat. My last few steaks have been closed lid @450 for 4-5 mins a side. Excellent.
did you have the slide open? i did not see a flame. looks great nice job.
Austin xl doesn’t have that to my knowledge. The 1100 pro series does. That’s what I have.
Yes it has a slide
Looks good
Thanks for actually cocking it fast.
If you feel the need to tenderize a ribeye, you’re shopping at the wrong store.
Mmm... Maybe you're right. I tenderize a lot of meat by habit. It was amazing...should I stop?
@@PatrickSipperly if you like doing it then keep on doing it. It won't hurt anything, just makes it even better.
Why would you poke holes in a ribeye. Holes will dry out the meat.Maybe in a lesser cut of meat it would be ok, but never a top cut of meat.
Ribeye. Light coat of oil both sides. Coarse salt coarse pepper
4-5 minutes each side on hot grill.
That's all that's needed
that didn't look like an actual tenderizing. looked ot be more of a slight stab to allow rub penetration. actual tenderizaion is worse
How open do you have your smoke stack? All the way? Im about to get one of these Austins.
Hi Scotty! Thanks for commenting. Unless I'm missing something, the smoke stack isn't adjustable. There is no flue.
@@PatrickSipperly I thought the chimney Cap was adjustable. Maybe im wrong. Great video by the way!
@@scothick1973 Thank you! The cap is screws on and sure, you can leave it up higher, but the difference between tight and loose is minimal. Very little difference in airflow in my opinion.
The bolt used on the smoke stack doesn’t allow completely closed. The bottom of the cap is the same height as the stack.
Ribeye doesn’t need “tenderizing”.
wayne moran that one did the marbling was pretty weak..
Man you got a pit boss and don't use the flame broiler for steak??? What?? Flame broil for 1-2 minutes per side till its got a perfect browned crust, then close flame broiler and cook at 300 till its done
Good Idea, You're Right. I may give that a shot. The I have been doing it has been awesome, so I haven't felt cheated by not using the direct flame method.
@@PatrickSipperly its the best way for sure. You get the whole steak to have the browned crust, not just the marks from the hot grates.
@@youreright7534 How long do you grill lid down at 300 for a 1 inch ribeye?
@@PatrickSipperly shouldn't be too long, I use a instant meat thermometer so I go by it and not time generally. I'd say 5 minutes or so, depends how long you sear it for.
Great video Patrick! It's a controversial topic, but I always wash my steaks before seasoning. you would be surprised at some of the gunk that gets washed off. Hope this helps!
Hey Mike! Someone else mentioned that and I can't argue. I'm starting to wash the meat before smoking too. Thanks!
I got a pit boss pellet smoker, always using it. May I ask if you had the baffle open or closed?
I'm not sure what you mean...
The flame baffle.
I'm sold!!!!
They are great cookin' machines, T.K.! And for what it's worth, Pit Boss came out with some new models that look great: pitbossgrills.77jaha.net/MqynJ
Thank you!
Thanks for sharing it looks like you’re very happy with that smoker I take it?. I’ve looked at those before but just haven’t pulled the trigger yet
Hey Reality! Yes, I'm happy with my pellet grill. In fact, I'm getting ready to fire it up again to smoke some beef short ribs. If you're looking for a great deal, check out this BOGO offer...
www.pelletsmokergrill.com/how-good-are-z-grills-are-z-grills-worth-the-money/
Patrick Sipperly I pulled the trigger on an Austin XL, will try your recipe. Thanks!
@@charliewilson85 Congratulations! Keep us posted on your adventures!
Costco blade tenderizes all of its steaks except tenderloins and flank steaks. Enjoy your videos.
Good to know!
Where did you get the poker?
Duuuuuuuude you don’t need to tenderize a ribeye steak... they are like butter when you cook them right... all you need is salt pepper garlic power.....nothing else... let it sit for 30 to 45 minute to get to room temp and then toss it on the grill... I like doing a reverse sear...perfect steak every time...also the fat from your ribeye will be oil enough... no need for Pam in the grill grates.... ribeyes ( a good ribeye ) will have great marbling ... the fat will just flavor that steak... I feel stuff like cooking spray on the grill... and I have seen people put olive oil on the steaks themselves... one guy even sprayed cooking spray on the steak itself.... also putting butter on a steak just ruins a steak.... if your putting something other then salt pepper and garlic powder on your steak... something is very very very wrong with your cooking skills....your not cooking it right... sorry... Yuck!!!!!
Hey George! Thanks for commenting. It's interesting how varied the opinions are on cooking steaks. I'm finding that it boils down to your own preference. There is not one right way. Gordon Ramsay cooks steaks in a frying pan. Others do it your way, others like my approach. The bottom line as I see it, is to find the way you like it best, and enjoy it.
how about you open up the smoke stake for flow!
Don’t forget to tell people direct or indirect flame. Maybe obvious to some but not all.
I never pierce meat and wow that was overaeasoned
Your clock was at 520 or so starting. Said you let it sit for about 5-6 hours before you cook….. looks like you started cooking outside immediately. Just saying. Not a bad video.
How long on each side?!
Depends. 4-5 mins per side on high.
Where did you get that big roll of plastic wrap?
Hey John! You can get wrap like that here: amzn.to/2JZCTCX
Pat, thank you. Looking for extra wide foil as well. Like to get 24 inches. Best I’ve seen is 18.
@@johnmanthey2683 I understand. Amazon is a great place to start looking. Good Luck!
Would you believe I have a box of that stuff that is at least 30 years old, and yes we DO use it! There is a LOT of wrap in one of those boxes!
You had me at Rib Eye!!!
#MeToo
He don’t wash the meat?😂😂😂😂
rookiemistake didnt season the edges.
I died when you put that thing that was under the meat on the counter top🧔
Why you can eat beef raw.
@@bobiker9285 you dont know where that beef has been bro
Always wash your meat first guys
Good idea!
😂 yeah that was very funny!
Did you really add a salad?
Well...why not?
You forgot to wash it
Yeah, well... I was busy making videos.
Hey can you do hamburgers?
I smoke burgers beef amd elk for 1 HR then open the seat plate and crisp em up outside while keeping moist myself on the same grill
Now I am going to help you here because there is a bit more excellent way to do this...I am a meatcutter ,not just your typical grocery store cutter but a real butcher who broke hanging beef for many years,has even slaughtered domestic animals,and then past that had a long career in handling boxed beef,but over thirty years handling ribeyes ,rule #1
You don't tenderize them ever ,first because the steak needs to retain its moisture that is done through its marbling ,tenderizing is for steaks that are muscular with little or no marbling ,cuts that people use ovens,crock pots,and fryers to break down this muscular meat ,you will never see a meatcutter put a ribeye through our tenderizer,as that would be defeating the flavor wave trapped within it . Secondly ,I own the Austin XL and another Pit Boss both are excellent smokers but friend when you put that steak on the Pit Boss and turn it up to 450 you might as well just used your broiler ,you see that Pit Boss is designed to put a tremendous Mesquite,Hickory,or Pecan smoke into your steak,you just breezed over that ,what you do is this you fill that hopper with a Mesquite or wood blend that while smoking smells good to you,then you turn that smoker on smoke ,you place that ribeye on smoke for one hour until it's middle name is hickory ,and then you turn it up to about 350 for roughly 30 minutes but you can check it ,and you will get a delicious smoked steak and it will be juicy.
Not that the one you made didn't look good it sure did but after eating more ribeyes then most men alive I can tell the longer the smoke the better.
Oh and a little horseradish will up your game ...
Just a quick bonus for you ..
Lmfao! That's not at all how that tenderizer was meant to be used. It's a waste of time if you don't push it to the bottom of the steak. Always oil the food not the grill. Move that sear plate next time, that's what it's there for. Granted @450 it would burn it to a crisp. Turn it down to 300 and cook entire time over the fire pot. I've had much better results that way.
Hey Duane, thanks for commenting. I'm sure your ways work well for you, but I have to say, that ribeye was out of this world. My methods might not be approved by any culinary institute, but they've worked well for me. I did move that sear plate for a tomahawk steak recently and had the temp around 300 and it burnt bad. I tried it again on some pork chops for about 20-seconds per side and that was fine. I'd rather up the heat and keep that plate closed. It's more forgiving.
@@PatrickSipperly Was the pit lid closed or open when you tried with sear plate slid over. Open means burnt steak because it just keeps feeding pellets. I cook a steak every week on my tailgater. Set it @400 and close the lid so it will tell it to stop feeding when it reaches temp. I was kinda shooting from the hip on your Austin XL and what the set temp should be. I can't accomplish the char i like with my tailgater turned to high and plate closed.
@@duanehenicke6602 Pit Boss says to leave the lid open when you slide that plate over for direct flame cooking, so I've always left it open.
@@PatrickSipperly And that will result in a burnt steak. Can't always believe everything you read. Of coarse they intend for you to just leave it on just a few seconds to sear it. I've found a way around burning meat and i like it. Never did i think i would ever cook a steak without chopping mesquite logs, burning them until they make coals. Then shoveling them in a pit and cooking over them. But here we are with the technology to skip all that and get the same results with the turn of a knob and a lot less time. I don't claim to know it all. That's the reason i watch these videos, to see if i can learn something. Never stop learning....
@@duanehenicke6602 Amen on never stop learning. I learn from comments like yours, and I genuinely appreciate it. Didn't think about closing the lid with direct flame going. May have to try that, but I have to say, I've really liked the results of the slider closed, lid closed, on 450 and about 4-5 mins per side. Keep us posted on what you're doing!
Lol 06:51
It was that good.
Lost me at the tenderizer
It's always worked out well for me.
definitely can not go from watching guga foods channel to this.. its depressing. back to guga! lets do it!
as soon as he pulled out the tenderizer i came here to say i didnt even finish the video
When I saw him poking holes in a steak I Knew he didnt have a clue.
Going to get food poisoning with that tenderize and the foam container. Now you should have to go well done.
Dude has no clue what he is doing on a grill.
Pit boss burns all pellets every smoke. Very inefficient ineffective way to smoke. Every smoke has mechanical problems. Feeder locks up with broken half size pellets. Goes out then catches fire. Clean out with shop vac every use so not build up of pellets. Huge temp fluctuations. Burn whole bags of pellets in 4hrs in 85degree sunny day. 35degree day has 60degree fluctuations and whole bag of pellets every 5-7hrs. What a waste of time and money. Very disappointed in the product. Oh and Always have very burnt outside layer when do over 10lbs.
Wow, that's crazy. I've never heard of all those issues. Hopefully, you'll find resolve with customer service. Pit Boss units have a 5-year warranty.
It must really suck to be that one guy with all those issues. LMAO
looks great!