Is this the BEST WAY to GRILL a STEAK? What!? The HANDHELD BROILER method.
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- Опубликовано: 11 сен 2024
- On of my subscribers suggested I try the hand held broiler technique! After him describing this method and me doing my research which I believe Alton Brown was the first one that created this technique. I decided to give it a try. I was very happy I did! I used a whole 5 bones rib roast and I butcher the whole thing showing how to cut cowboy steaks out of it. After Frenching the bones from the bone-in ribeye roast I ended up with 5 beautiful 2.5" thick steaks. But one was 3" thick! That is the steak I used for this experiment.
HOW TO COOK COWBOY STEAKS TO PERFECTION
I cooked it for 1:30hr in the Kamado Joe @ 250°F / 121°C
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You have increased my steak consumption by about 400%. This channel and Sous Vide Everything. I tried so many techniques to make a good steak at home and it was always mediocre, but with the things I have learned from you, I finally can make a steakhouse or better tasting steak at home. Thank you.
WOW, thank you so much Michael!!! I appreciate that.
The steaks these guys make will poop on any steakhouse
What would you say the most important tips would be you learned?
I wont go out for a “steak dinner” anymore. Its wayyy cheaper to do it at home. I just picked up 4, 2”thick, NY strip steaks for just over $7/each. To get the same size steak in our local steakhouse, it would be well over $25. FOR JUST ONE STEAK!!!
@@GugaFoods Why don't you guys use the handheld broiler on the pineapple tenderized steak?
Since the crust was an issue with that experiment.
I was checking my family tree and realized I’m your other nephew. I even confirmed it with a home DNA test I got at a gas station. See you this weekend Uncle Guga ! 😁
Randy Porter I'm coming too dad
@@MR_Nickanator hey its me ur brother
Love ya, cuz! I'll bring the coke cola and ice, you provide the meats and me and the family will be over !
Hey guys just found out that I adopted all of you so I’m coming too
Am I the only one who finds this very awkward?
That was awesome Guga!!! I like that hand-held broiler you whipped up brother!!! I'm wishing I had some of that steak bro!!! Cheers to ya!
Thank brother T-roy. I appreciate that very much. 👍👍👍
You don't have to convert your chimney starter at all. Just pick up a cheap grill grate, fill the chimney starter, when it's red hot put the grate over the top and throw the steak on it. Or just throw the steak right on the coals! As long as they are natural hardwood charcoal coals. Works great.
I love how happy you both are about your crust. New Word for Angel: Incredible.
When Angel says “bro” ...you know it’s “D’licious”
Let's do etttt
Les Doo ehhh
It triggers me when I hear that part lol, but I kinda like it
Chronos Havok LOL! I love it when he says that on every video !
I agree - I love that catch phrase 😎
i come to their vidoes just for the lets du eet
Wow, I don't know of any other channel that always seems to so consistently make me both jealous and feeling so hungry like yours does. I was almost drooling watching this video. Love the tips, tricks, and methods. Thanks, and keep up the good work.
I've used my charcoal (Weber) chiminea as a steak cooker from start to finish and it was awesome! All I did was start the charcoal as usual and instead of throwing the coals into a pit, I put a grate on top of the chiminea! That's where the fire is! And it was faster and more delicious than grilled normally. but this looks delicious too.
I've tried that too. Perfect med rare and the crust was deeeeeeeeeelicious!
I do the same. Best way to cook a steak. No ashes dropping on it and the fat drips on to the coals and adds some amazing smoke flavor
I want a friend like you Guga! Always making crazy nice food for your family and friends!
You are already my FRIEND! All my subs are my FRIENDS, now I just got to cook for you one day.
Dude... Insane production quality. Better than "pros". You're the best man, I'm eating vegetarian for a while now but I LOVE your videos regardless!
Guga, keep up the amazing work! Your channels are always making my mouth water. Your friends and family are lucky to have you cooking up such AMAZING food all the time.
You have a great channel here, the production value is on point. I think what sets you apart though is the way you bring your family into the experience.
i'm happy to see your videos have improved a lot over time bro
I saw the chimney used by Adam Savage on his channel. But they used a grill grate on top of the chimney. I use this method to finish off all my meats after the water bath. I purchased a Weber center grill grate and it works perfectly on my square chimney. It makes perfect grill Mark's. The chimney makes a fantastic crust!
I've been using a 9inch grate and my charcoal chimney to sear all of our steaks after sous vide cooking them and that works awesome. But I've got an older one I think I'm going to cut out like you did and give that a go after S.V. And regular grilling looks really good!! Once again another great video!!
I agree with francisco, would be nice to settle what's better blind : Standard Reverse Sear steak or Sous-Vide steak. With the same sear of course/
I like the way you think.
“Lets do it!” I love how he says that
I spent a lot of years as a cook and I ha e never seen a bone frenched like that. that is awesome
Angelo has to say OUTSTANDING
I love that hand held boiler love it love it!!!!
I saw this on "good eats" a while back. Tried it and haven't looked back. And that was before I discovered sous vide, or even reverse sear. It may not come across in the video but holy cow best sear ever
Angels gonna be a MONSTER. He's getting it young, and he's getting RIGHT.
Guga! We'd love a tour of your patio and outdoor kitchen. Seeing your setup at the office would be awesome too. keep up the good work. You've stepped my game up tremendously!!
Alton Brown does a very similar technique. Since I got the anova Sous vide, I just put a grate on top of my chimney and did the same, just no cutting.
I have been using a modified Charcoal chimney for my Asado for twenty plus years. I also cover the top with a cast iron pan. Forcing the heat down. It is used for an Asado. To get the Igor mallard effect. You don’t need a slow and sear
Alton Brown did this on Good Eats years back, I highly recommend that show. Good video, I love hearing y'all talk😂we can handle the truth😜
Guga... this is my go to now... used the broiler on a tuna steak the other day... it was perfect..
I put a cast iron grate directly on top of the charcoal layer (with some moist wood chips on top of the charcoal) and the steak on the very hot grate. You get charcoal and wood smoke flavor directly into the steak in a couple of minutes - great taste.
I’ve watched so many of your videos. You guys are awesome. I watch your new video, then get up and cook dinner for the family. Keep it up boys!
I loved the way you cleaned the bone off....never thought of that wonderful Guga
Looks awesome! The meat looked like some really good quality. I love the table and the outdoor cook station. And I love both channels thanks for the content you provide.
I've learned that the best way to grill a steak is to let someone else do it🤣🤣🤣
I agree... 🤣🤣🤣🤣🤣🤣🤣🤣🤣
I wouldn't trust everyone to cook me a steak...
Preferably Guga.
Everyone needs Guga for a neighbor!?!
I know how I like my steak only I can make it perfectly to my liking
I never seen hand held broiler. That cowboy steaks is awesome. Love your videos. 🙏✌️🙏👍❤️😎
Ninja is the people's champ, but love all of you guys, fantastic looking steak(as always, literally always)
Guga that looked so good and that is a very interesting technique. I think I saw Alton Brown do this on his show Good Eats and it looked good then too.Keep up the great work my friend.
What a great idea! That sear looked amazing.
are you ever going to do videos with that awesome pizza oven in the back ground
That hand held broiler is genius!!!
holy cow the char on this thing when I make this will be amazing
The Otto Wilde and Kalorik Pro are all ya need now in 2023 and beyond
Guga, I wonder whether you have tried sous vide beef tongue? Wish to know feasible or not.
I have not, its not easy to find here.
Guga Foods Interesting. We can easily find them in local Walmart.
I can find it in local ethnic markets (Spanish). Tongue is best boiled for a while otherwise it's quite tough. Not sure if sous vide temperatures would do it justice... One way to find out. Boiled tongue with a white roux-based onion gravy, and black olives. Yum.
Guga Foods check middle eastern butcher shops. The one by me has beef, and lamb tongue.
I'm really jealous how well that knife handles being turned around during a cut, it's almost like having a bandsaw.
DEAR ANGEL...
those bites man...
AMAZING
5:56 "I know it doesn't look that food right now, BUT WATCH THIS!"
This is the only way I sear steaks after I sous vide them. Great technique.
dude you have to do it from below and from the top at the same time, sandwich style. when you have a hot grill going youre gonna fill up the chimney starter a second time and then you put the steak on the hot charcoal grill and put the chimney starter with hot coals at top. boom instant sear :D
I have been using a charcoal lighter for a travel grill for a few years. Works great and fits in an old milk crate with all i need to grill
yes, its awesome.
I put a little grill grate right on top of my chimney and it works great
Genius pure genius
Ya I first saw this on Alton Brown's show. Its great
Guga, with many ideas in the comment section that you are considering, maybe you should make a poll on twitter or something so all the viewers know what you are working on and so you can do the most popular ideas first :D
Please do a video on your knives!
Alton Brown showed a similar method on his good eats show some time ago. This looks even more intense.
I'm now a believer!
You guys are awesome! I need an “Amazing” T-Shirt. Cant get enough of your 2 channels. Had a ribeye last night it was good but not “A Mazing” love it!
Thank you so much!!! I appreciate that.
The music sounds better than the steaks looks. And the steak looks delicious.
Angel is what the French call Les Incompetent.
This man deserves 500k+ subscribers
Pls teach us that bone trimming technique!!
It's simple, tie a knot, not too tight as the you need to slide it out. Then just pull all the meat off, everything comes out nice and easy.
Guga Foods Thanks, Guga!
Just make sure to grind the meat you pull off. It's a complete waste to leave all that premium beef to the dogs
You can check out the channel "Scott Rea", he has a video called "The Ultimate Rack Of Venison" where he shows this technique in more detail. Although it's not much more than tying a knot and pulling on the butcher's twine.
Nylon fishing line works a little bit better than butchers twine.
My favourite RUclips channels are Guga foods and sous vide everything, I have learnt a lot from you mate thank you
Thank you so much!
Interesting and typical Alton Brown-ish. If you can afford it, it would be intriguing to compare this technique to searing from the bottom. I personally don’t think it would make a difference but am willing to be surprised!
Beautiful GUGA beautify steaks one video at a time love your videos late get off work late to bbq but to you it's probably never that late to bbq bon appetit my friend you must be the most favorite uncle lucky nephews! Keep up the great 👍 videos 👌 ok ordered my broiler from Amazon have a grinder to cut the hole which I think your a genius because it's like a window to be able to watch the searing excellent my friend! Many thumbs up!
You should do a comparison video between that and searing it on top of the chimney starter (using equal distance). Crust looked awesome
damn that one hurt!!! oufffffff!!! respect.
I swear ive watched all your videos. Cant stop haha. This one looked like one of the best steaks yet. Still dying to try picahnna (not sure if thats how you spell it) keep up the great work bro!
As a neighbor of Alton Brown, I must say - he is the the man
If you're already grilling your steak, could you just scoop up some of the already burning coal to put in your chimney starter broiler? Or do you need to get fresh coals going for the sear?
Respect.
You have the best meat and I wish we had butchers here in Germany with meat like this.
Here everybody has a problem with fat and the beef is butchered way to young.
The meat is tender but has no taste to it.
A beefy taste in the meat is what I ask for the next time I go to the butcher.
True, my butcher is really fantastic and I am sure if you dig around there must be some good butchers there too.
That looks like a great searing option cant wait to try
Angel the wolverine!!!!!
Now, that's a cool idea!
This was a good video Guga ! Keep doing this and thanks so much !
Keep on experimenting with Steak and other foods! Love it!
Looks unreal!
Wagyu miyazaki a5 dry aged picanha cooked reverse sear with handheld broiler
That is one way of describing the flavour😂 and an awesome video as always.
Why not use that handheld broiler on the pineapple tenderized steak?
Since a good crust was an issue with the pineapple experiment.
Cocobolo cutting board ? Niiiiice.
Perfect timing guga! I just bought a rib and was wondering how to trim cut and cook it. I kind of wanted to sous vide it.
Hey Guga! When can we see a video on your knives? Like which ones are for what and some of your faves? Thanks! Love your videos and sent a ton of my friends your way! Osss!
The videos before lunch are both the worst and the best. Looks AMAZING yet again. lol
lol... thanks I appreciate that.
Charcoal beefer! Great vid...liked it!
Also use the back of your knife to scrape the bone to remove any excess meat and tendon this will make the bone come out of pearly white after cooking
Hey Guga, this is Tito!
You gotta make this for my wife and I when we visit Florida!
Hell yeah. I like your videos, please keep them coming up soon!
I made one of these with my angle grinder and it was cool 🙌🏾🙌🏾🙌🏾🙌🏾🙌🏾
That steak is suuuuper fantastic
FAAAAAAANTABULOUS!
@guga is that a wood fired dome oven behind you when you are eating? If so, might you make some videos using it, comparing to other cooking techniques?
Love you videos guga, I have learned so much from it... any videos on bloopers or failures though?
Wow! You rock Guga, amazing videos
Hey Angel, we use "stupid good" a lot to describe the food at our restaurant. When we crank something out that defies the normal range of delicious, it's just "stupid" how good it is.
I think Angel will like this one... 🤣🤣🤣
He definitely needs a new word or Ninja might sue for copyright infringement LOL. That steak looks awesome Guga great video.
That is a very interesting concept I may have to try. Thanks to you, I am experimenting more on my Weber charcoal grill. Last night I reverse seared a top round roast to perfection. I don't think we'll ever put one in the crock pot ever again. I see you use the tumbleweeds to start your charcoal. Have you ever used the Weber starter cubes? So far, I have had great success with one cube per chimney full of charcoal or two if I am in a hurry. Thanks again for the inspiration to do more on the grill!!
I love your channels
How long were steaks on grill before sear Technic?
I've gotta try that. I just literally just ate 16oz porterhouse and that made me hungry again.
That was genius !!!!! Good job Sir.
Amazing as always Guga!
Chimney top VS handheld broiler!
I LIKE IT! I LIKE IT ALOT!!!!!
Wow another yummmmy steak