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Pit Boss Pro 1100 Reverse Sear Ribeye Steaks
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- Опубликовано: 22 фев 2020
- Ribeye steak reverse sear on the Pit Boss Pro 1100 pellet grill.
*Note: the Inkbird thermometer shown in this video is Bluetooth not WiFi as mentioned in the video.
Go to • Pit Boss Pro 1100 Pell... for the Assembly and Burn In of the Pit Boss Pro 1100 pellet grill video.
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To cook a 'Reverse-Sear' steak, they should be removed once the internal temp reaches 115 - 120 degrees. Then sear meat to about 5 degrees below your desired doneness. RARE is 120, MED RARE is 130, MEDIUM is 140, MEDIUM WELL is 150 and WELL is 150+, Let the meat rest under a foil-tent for about 10 minutes. The temp will rise into the zones listed here. Thank you! Senior Pitmaster USAF Grissom AFB IN.
Get a cutting board homie
I just got the 820 and gonna try a brisket tomorrow. I love love love my grill. Also like watching the different ways people do steaks👍
Sear should be done at over 500F smoke to 110F then sear until 130F. You'll get a better crust.
I second that, I usually sear at about 600f and the crust comes out perfect. I also put some melted butter on top while I sear and that helps bring the flames up and also adds good flavour
Well since he smoked to 130 degrees and then seared his steak and after a good rest he actually cooked to a medium/medium well.
It still looked perfect
That’s just the beginning. Everything about this video was wrong.
I just followed your instructions and that was the best steak I ever had. Thank you so much for your video.
Happy to help. I finally got a cutting board. LOL
I trust your hand more than I trust your countertop...!
That vintage countertop has been cleaned a million times.
Just cuttin beef on the countertop LUL
Thats the first thing I thought too lol
I'm drooling! Love rib eye steak. I always leave a little fat on too. And do the same thing as you with beef. Room temperature before I cook it. I didn't know about reverse searing. Awesome grill!🔥🥩😊
That is a cool and handy feature this grill has.
End result looks gooood... but please, wife, get him a proper cutting board for the amazing sharp knife you got him for Christmas.
Thanks great video
We smoked 4 thick steaks and seared them off and it's amazing. The steaks retain all the flavor from the seasoning rather than burning off. our got a little hot at 150 but it didn't impact them at all. We also did short ribs which came out great also - just takes a lot longer to get them tender.
Cuts them on a counter top sitting next to the plate he seasoned the on TF🧐
😂😂😂😂😂😂
For Real!!!!
And cut the fat towards his hand with that razor sharp knife 😬
“Nom nom nom omg this is so good nom nom nom”. I know that feeling well
Bought the same grill gonna do porter house and fillets tonight
Hey bud your temperature would’ve went up a lot quicker if you were opened up the searing feature
Grate probably would have gotten hot enough to sizzle, too!
How long did it take the steaks to reach the internal temp required?
still no answer huh 😭
according to the video over an hour ...
Maybe invest in a cutting board..
He does have a point, not directly on countertop.
LOL
Awesome grill,awesome steaks... then slaps em on a nasty ass counter lol
You still have a clean him but you have a dirty ass countertop.
Those steaks look amazing!
Lost me at cutting on formica countertop.got a fancy knife but couldnt afford a cutting board?
Lmao
I guess If dahmer can do it so can he 🤷🏽♂️
So I just bought the 1100 pro as a floor model as they discontinued it. I noticed if I were making wings or something and I open the grill the temp drops on the unit and the fan kicks on and super heats the inside sometimes over -00 degrees more than I wanted as it’s trying to compensate for the temp drop. First time using a pellet grill. Used to smoke on an ole stick burner and grill on propane. Any suggestions?
I have the same model, don’t open the grates unless your going to sear meat. The temp is always hotter on the right side than the left. I make wings all the time. I use the entire pit for 10lbs of wings. Now I time mine for 15 minutes each side then flip for another 15. Check the temp there will be some that will look burned around the grate area and the inside by the wall on the right side, like I said it gets hotter on that side. But cooking time is what works for me. Good luck it is a badass pit. By the way I smoke the wings first at around 175 then blast that mofo up to 300 degrees and just watch them from there, timing included.
Hey Dude buy a cutting board
Your finished temperature should be 128-130. Not your pre sear temp
Exactly. I sear at 115 to get med rare
"We cook steak anytime we want, cuz were in Merica!!" ...ok, I'm smashing the subscribe button.
Merica...smells like steak and beer 🍺
This dude's a savage who throws raw steak on the counter like that ?? Lol
Lmao like he ain’t ever heard of a cutting board 😂
Lmao. For real.
Like it was a bathroom counter and he didn’t give zero ffs
What I came to see lol
😂😂😂
Nice video. Thanks for sharing. Those steaks looked amazing.
Shouldn’t you sear it first?
Good job but I almost turned off the video when you started trimming ribeyes 🧐
Them mugs look good!!! Watch out for the veggie police!!! 😆
Very nice. Doing steaks tonight on my pit boss
How did your steaks turn out?
@@LUTYTV Awesome!! I also made a video.
Tell your wife to buy you a cutting board for Father’s Day!
On the old formica counter top? Wow!
I like their mango magic. I don't remember if I've used it directly on a steak. I like it on grilled shrimp and sausage when I make grill shrimp kabobs.
Tho I love to mix it with
Jim beam Southern Tang BBQ sauce.
I through in that with more bourbon or whiskey and cook that on the stove. Adding more of each till I get a taste I am happy with. That's good on shredded meats. Steaks I don't really like any type of sauces.
Wait a minute. Did you remove the heat deflector? Can you do that? Well you obviously can, but doesn't that make a mess? Maybe not, it's only for few minutes.
On the counter? LoL
I think I would have pulled them between the 115 120 but probably more like 110 for my taste before the high heat sear to get med rare. You are going into med range now
Looked so good I am trying this tonight
The moment you started to cut off the fat I stopped the video!! That's freaking insane!! WTAF!!??
Cross contamination is the best?
Do you have a problem after a while with grease dropping in the fire pit?
Straight to counter? Cockroach seasoning?
Had me at roach seasoning and near damn pissed myself!!
You put a full competition brisket trim on that ribeye.
Nice job
great video bro i will be doing this for sure
That looks amazing!! Did you buy another probe strictly just to monitor it from your phone?
Pitboss app doesn't work??
so am I the only one who cringed when he put that beautiful knife blade straight down on that formica??? Get a friggin cutting board bro!!
Counter looks loke shit sure dude prob dont carr
That’s what happens when you rent vs own a home lol
I have a question. Why not sear them first to lock in all the juices?
This is just another way of doing steaks. Of course you can sear first, but this method of reverse searing really lets in that smoky flavor and then sear after.
The reverse sear is still a very juicy steak imo.
@@stephenpatrick1692 nice. i will try it
Bruh, the countertop????
How did you open the broiler plate from outside of the grill?
There is a lever on the outside that is built into the pro 1100 series
I just got the smaller one and i think you would have to drill a small whole on and run some type of string and attach it to the plate.
I like the WiFi thermometer
use thyme as a butter brush
You NEVER trim a ribeye! WTF? Buy a Strip sirloin next time.
Searing should take place between 450 and 500 degrees. The Pitboss can do that easily.
Who tf throws meat on their nasty a$$ counter too?
Hey guys, dont be so hard on him regarding the raw meat on the countertop. He seared the salmonella, ecoli, and botchulism off the steak in that direct flame anyway...(: Good video otherwise. Thanks for doing it.
Did he sear his kitchen counter or everything else that raw meat touched?? After watching 1 minute of this, I'm pretty confident most of his house has been cross contaminated
@@williamjones5335 Dont get me wrong, i wouldn't put raw meat on my counter tops either, I have about half dozen or more cutting boards and my counter tops are stainless steel. even then no meat on them at anytime. And I dont thaw out my chicken in the dish rack either like ive seen people do...thats just asking for a trip to the dr office.
Room temperature for any meat... from the refrigerator to room temperature you're only talking about 30 degrees...!
Use a cutting board And not the countertop board
Wtf??? My kitchen manager brain is exploding with dumbness.
Lost me as soon as ya put the raw steak in the counter. CROSS CONTAMINATION!!!
Cook the steak. Bacteria gone. Clean the counter. Bacteria gone.
Some people like to have the yellowy shit storms bud!!
That’s not cross contamination. Had he put some fruit or veggies or any other food were he had the raw meat then that would be cross contamination. As it’s introducing raw meat bacteria to other foods that likely won’t be cooked to 160.
Your definition of “sear” is about 100° cooler than mine. Also, I feel you rushed this vid. Let the meat rest!!!
Rushed? The video was perfect . He clearly states to let the steak rest about 10 minutes. Do you want him to record the full 10 minutes?
when you have a nice blade grab it rgt buy the steel not the handle
I've done it like this and it worked pretty darn good for my liking. But Dude you deserve some better tongs this things are TRASH
Awesome man! Who cares where you cut your steak ! You can cut it on the toilet seat if you want! This is MURICA! 🇺🇸
Nice but, I never seen anyone take this long to season 2 steaks. It took 3 minutes and 24 seconds....lol, whew!
Why so shaky bud, need a drink?
Cutting board
Rub some mayo on the steaks before seasoning and get a great crust.
Have u had any problems with your grill peeling paint yet? I've heard this and it they only had it for a short period of time?
I've heard many people on youtube complain about the same thing. I don't see why you cant hit it with a high heat paint
Some of us don’t buy them for the paint job, but rather for what the grill can do.
What about the app they have a app for controlling the pitboss grill right?????
I've had mine for 1.5yrs, cooked on it a lot and I mean a lot, no paint peeling yet. I love the thing....
Biggest problem with paint peel comes from the manufacturer not giving the best method to do the burn off. Start with smoke setting, let it cycle to its hottest then coolest then count down 15 mins, change to 300, do the same cycle, then 15 more mins, bring it up to 450 do the same cycle then wait 15 mins. then let cool. the 450 setting will actually climb near to 500 then settle down. Personally i would never set it to 500 even if it can do it. Its primarily supposed to smoke, you aint smokin' anything but the machine and your nads at 500 degrees.
Show Maker!
Nothing like endorsing a rub brand only to tell viewers the the rest "r gross" U lost me at that bad decision. Now i don't want your advice or the one special rub. lol
Falta muita pra aprender fazer um churrasco hein U cuidado, carne daquela somente sal grosso kkkk
Grill* steaks
Trim a ribeye? Never! That's an abomination!
That’s the weirdest thing I’ve ever saw
Don’t trim fat on a ribeye
What the fuck is this video 🤣
using your razor sharp Enzo on a Malorganite counter top is a real good way to not have a razor sharp knife real fast. Use a wooden cutting board and save your damn knife
Could not have changed the video faster
Man, you can buy a cheap cutting board at the Wal-Mart.
those pellet grill look like a hassle
Then you need better eyesight.
They are easier and safer than charcoal. And the food cooked on them taste great.
There bad ass lazy ass
Yeah but the taste far outweighs any “hassle “ you might have. You know what they say... once you smoke, everything else is a joke.
what's the hassle?
Anyone who buys anything from a package I will not trust. Plus your knives are crud.
Also, no one and I mean no one trims off fat from a ribeye unless you’re selling it by the pound.
Why even add chop house rub with S&P??
You need a George Forman my friend.
if you need a "cell phone" cook a steak its time to get a new hobby !!!!