Bone-in Ribeye Steak I Tuffy Stone
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- Опубликовано: 13 сен 2024
- To celebrate the launch of one my newest rubs, Daily Grind, I cooked a Chairman's Reserve big ole bone-in ribeye on my trusty Weber kettle. The new rub is starting to go out to our retail partners and we be on my website soon. I hope you enjoy my video and give my new rub a try!
Tuffy Stone dubbed as “The Professor”.
Author of Cool Smoke - The Art of Great Barbecue.
French-trained Chef.
Judge and Co-host of America's show ‘BBQ Pitmasters’.
A 6-time BBQ World Champion
Was inducted into the 2018 BBQ Hall of Fame.
More about Tuffy:
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Follow me on Instagram @tuffystone
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Follow me on Facebook @tuffystonepitmaster
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For more recipes, you can visit my website at:
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Merchandise:
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SIGNED COPY OF COOL SMOKE: THE ART OF GREAT BARBECUE:
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@yeti
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@chairmansreservemeat
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LOIN BACK RIBS WITH PEACH JALAPEÑO GLAZE
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Your channel is about to finally blow up, the matrix/algorithm has finally recognized. Love this channel
Thanks to your video I feel confident about cooking my first ribeye today 🔥🔥🔥
Hey Tuffy, I just realized I wasn't subscribed to you on here. Well, that's been remedied. You're one of my favorite cooks sir! Your knowledge and easy going style make you a fantastic teacher. Thank you for sharing with us
Mr. Tuffy loving all the great content. I need 30 minutes or longer. I’m here to learn. Thanks again for the content. 🔥🔥🔥
This is how I do mine! Always see the sear at the end. I sear first then move indirect til temp right. Perfection.
A bone in rib-eye don’t need no stale sauce!
Tuffy, love the Chanel! Do you have any experience or thoughts about Santa Maria grills for these kind of big steaks?
bruh that shit look good mane
That steak looks great Tuffy!! Thank you for sharing your expertise and tips! Congrats on the recognition of your achievements by Virginia lawmakers as well!
What song and artist is playing in the background? I’d like to listen to the whole song as it sounds ‘catchy.’ I tried using Shazam and SoundCloud but neither recognize it.
Well done MR Tuffy. Did you complete at the Texas livestock rodeo this past weekend?
Nice man looks good💯👍😎
great video Tuffy
Tuffy, I couldnt tell but those large steaks looked like they'd be hard to cook over two zones on that Weber. Was your hot and your cool zone large enough to accomodate three large bone-in Ribeyes without dreaded zone overlap :) ?
What knife is that?
Mr Tuffy do you ever cook with a wood pellet grill? Thanks love all your videos!
Great video
Looks good a good steak don't need sauce
Alabama white sauce pork ribs?
😋😋😋😋😋
You don’t use Kingsford charcoal that y’all always brag about on BBQ Pitmasters???
Tuffy, where does the myth meet truth when it comes to Olive oil and high temperature? anyone can figure out that most olive oil has a smoke point at 350-400 degrees depending on brand or virgin vs extra virgin, and also that searing steaks on high temperature grills is a great way to cook steak. Is the olive oil at risk of smoking and leaving bitter flavors if the steak is placed over hot coals or a high temp grill (400-500+ degrees) ?
To rare
He never reply back
Sorry bro....but that steak was raw! 128 is way to low to take them off. You need at least 135 to 140!
They do look more rare than medium rare, but no way do you pull a steak at 140 unless you want it medium well once it's done resting. He might have just got a hot spot when he measured that 125. 125 will carry over to 130-135 once done resting. 140 is carrying over to 150. That steak he cut up looks more like 115-120.
Cook to personal preference. I cook mine to finish at 130 max. 140 IMO is overdone for a steak for my taste.
Agree.IMO ribeye steaks or roast`s need to be 135 after resting,otherwise I find the meat chewy and the fat not rendered (cooked) enough.128 is perfect for tri-tip though.
Wow, what have we here? You telling a French trained chef and multiple BBQ world champ how to cook a steak? Lets see your video man!!
@@JACQUESBDUPREEZ if you like eating raw meat have at it.....I prefer mine medium rare....not raw to rare as this steak was.