I just opened my Prime Steak rub and yeah that has some garlic big time rollin. Have not used it yet, rocked the SPG and tried the Classic Steak on some Ribeyes for the wifes Birthday, it was her choice on rubs when I opened the Best versions. Cheers
Came back to say I tried this. Don't shoot me, but I did change a couple things. I added Texas Beef seasoning to after the Prime Steak and DPCC and I added shallots to the sauce before the garlic. Not to mention, you're right, it is perfect on top of mashed taters..... especially garlic and herb mashed taters with parmesan cheese. Oh and I used a New York Strip steak. If anybody hasn't tried this recipe yet they are missing out!
Smothered potatoes are a southern dish and this dish is primarily from the yucatan peninsula and the Michigan area. Maybe cheese fries are better as they are more Yucatan.
Hey y’all. I’ve been serving bbq for 30 years. Used every commercial seasoning in the world as well as my own. I can say that Kosmo seasoning is superior to any of them. I suggest to start with Dirty Bird and Cow Cover. Both are awesome on anything!!
Use white oak and post oak. Open fire is the only way to go. Build a charcoal bed that maintains about 500^ heat and then add your splits. Ideally you want the meat to hit the grill at about 750* to 800* and keep the heat with small splits. Screaming hot is the only way to go with beef shoulder. Helps melt the blinquial tennons and the extra curriculear fibre surrounding the heart of the shoulder. The tanins of the wood offset any neutrality of the meat.
Conspicuously absent from this AMAZING looking dish were the mashies. Would it have killed ya to run for a carton of Bob Evans? Amazing though. I will be doing this. Like a steak au poive but with a twist.
Here in southeastern Washington state we have something called bitesize steak. Similar to this but prepared differently. It's extremely popular here and can't be found anywhere else in the country
Actually you are wrong. "bitesized" steak originated from a restraunt known for Buffalo wings. Ebeneezers in springfield mo created the "bite size" steak dish around 1998 thru 1999. When MSU was granted a "possession order" Ebeneezers was closed down, demolished and turned into a parking garage for the college. However, The main chef from Ebeneezers went to a restraunt called Nakatos and kept his bite sized steak recipe. This recipe is a MO staple and just like Cashew chicken will FOREVER be known as a Springfield staple.
@@pastmasters9591 The amount of knowledge that I contain would generate a "star trek" movie about how an above average man has gained so much knowledge that the Federation and THE star wars dudes ( the empire) would struggle to take me down. I am without doubt, the smartest man you will ever meet. And I met you for FREE. You now owe me. And I will collect. I am also super good looking. Way hotter than Ryan Seacrest and that Billy Ray Cyrus dude. But.........I don't be havin no achy breaky heart. For realz.............I got the heart of a gangsta...........Bloodz and Cripz be rollin tight for realz/.//////////Playa!!!
Yeah. Just because you cover it in sauce don't make it a meal. For realz!!! I've been straight bangin this recipe for years on the streets............keepin the truth and fightin the fight. Soup don't be frontin no love for realz!! Playa!!
RECIPE: kosmosq.com/blogs/recipes/ribeye-steak-bites-with-creamy-garlic-butter-sauce
I just opened my Prime Steak rub and yeah that has some garlic big time rollin. Have not used it yet, rocked the SPG and tried the Classic Steak on some Ribeyes for the wifes Birthday, it was her choice on rubs when I opened the Best versions. Cheers
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My god that looks like heaven.
You know it 👊🏼💥
Came back to say I tried this. Don't shoot me, but I did change a couple things. I added Texas Beef seasoning to after the Prime Steak and DPCC and I added shallots to the sauce before the garlic. Not to mention, you're right, it is perfect on top of mashed taters..... especially garlic and herb mashed taters with parmesan cheese. Oh and I used a New York Strip steak. If anybody hasn't tried this recipe yet they are missing out!
Nothin wrong with a little change up 👊🏼💥
Or smothered potatoes w/ onions
Smothered potatoes are a southern dish and this dish is primarily from the yucatan peninsula and the Michigan area. Maybe cheese fries are better as they are more Yucatan.
That would work 👊🏼💥
Hey y’all. I’ve been serving bbq for 30 years. Used every commercial seasoning in the world as well as my own. I can say that Kosmo seasoning is superior to any of them. I suggest to start with Dirty Bird and Cow Cover. Both are awesome on anything!!
Appreciate you! 👊🏼💥
When I saw the title I thought "Oh Hell Yeah Kosmo!"
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What type of cast iron pan is that? And did it come that smooth from the factory? Great looking recipe, I’m going to try it out.
A buddy made this for me a long time ago 👊🏼💥
I couldn't get my gravy to thicken up , but man it was still good👍
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I must agree,gotta have taters.
Or pasta...
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Hey kosmo, thinking about doing a beef shoulder cloud. Any suggestions??
Use white oak and post oak. Open fire is the only way to go. Build a charcoal bed that maintains about 500^ heat and then add your splits. Ideally you want the meat to hit the grill at about 750* to 800* and keep the heat with small splits. Screaming hot is the only way to go with beef shoulder. Helps melt the blinquial tennons and the extra curriculear fibre surrounding the heart of the shoulder. The tanins of the wood offset any neutrality of the meat.
@brianprince3110 what @@benburnett8109 said 👊🏼💥
Conspicuously absent from this AMAZING looking dish were the mashies. Would it have killed ya to run for a carton of Bob Evans? Amazing though. I will be doing this. Like a steak au poive but with a twist.
That's what we used haha
Dangit boy that’s some good lookin groceries right there. Hellz yea.
This be some straight Food Bank shitz for realz!!! HIs local food bank got the goodz!!! Them G's be hittin the straight pipe for realz!!
Appreciate you 👊🏼💥
Let's go my dude been up waiting
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Bed of mashed taters, and top the pile with sauteed mushrooms before that blanket of sauce. Boom.
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That’s definitely money! Mashed taters is a must! Cheers y’all!
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Tasty.
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Here in southeastern Washington state we have something called bitesize steak. Similar to this but prepared differently. It's extremely popular here and can't be found anywhere else in the country
Actually you are wrong. "bitesized" steak originated from a restraunt known for Buffalo wings. Ebeneezers in springfield mo created the "bite size" steak dish around 1998 thru 1999. When MSU was granted a "possession order" Ebeneezers was closed down, demolished and turned into a parking garage for the college. However, The main chef from Ebeneezers went to a restraunt called Nakatos and kept his bite sized steak recipe. This recipe is a MO staple and just like Cashew chicken will FOREVER be known as a Springfield staple.
@@benburnett8109 wow! Aren't you full of knowledge
@@pastmasters9591 The amount of knowledge that I contain would generate a "star trek" movie about how an above average man has gained so much knowledge that the Federation and THE star wars dudes ( the empire) would struggle to take me down. I am without doubt, the smartest man you will ever meet. And I met you for FREE. You now owe me. And I will collect. I am also super good looking. Way hotter than Ryan Seacrest and that Billy Ray Cyrus dude. But.........I don't be havin no achy breaky heart. For realz.............I got the heart of a gangsta...........Bloodz and Cripz be rollin tight for realz/.//////////Playa!!!
Interesting
good ole fond
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I'm need some product lol
Everybody be runnin short of "nose candy" Blame the DEA
not really here for Ribeye soup.....next
Yeah. Just because you cover it in sauce don't make it a meal. For realz!!! I've been straight bangin this recipe for years on the streets............keepin the truth and fightin the fight. Soup don't be frontin no love for realz!! Playa!!
well okay then