@FF ... I loved this video and the comparison. Only thing is that I wish that you (maybe) reviewed at the end with the timings and processes, where we can replicate it. And, maybe, have a little pop-up (or white text) when you are doing the next version. Like "Method #1: Grill Searing and then smoking", etc. Then, have that white text under the selections on the board. Also, on the wooden board, be nice if you'd given more room between them, where it's easier to tell them apart -- especially with the text at the bottom, then maybe a camera zoom-up to really see the difference. But, again, I'm a Noob and learning from Guys like you, so that's why I really want to be able to study & learn the steps EXACTLY of what you did. Even a textual, screen-card popup at the end of review of the steps. Then, I can screenshot and print it to try the steps next to me, as I do them on my own smaller grill & equipment that I have. Anyway, just thoughts. Love your channel.
I finally smoked a prime rib on 225 to 135 degrees and then wrapped it in foil with about 1 hour rest. Best beef I’ve had! So, I’m looking forward to trying some steaks. Stay fkkn awesome Josh! Mike
Try searing it on the coals on the offset after smoking it. I done that with my tmg volunteer offset and you would not believe the crust with smoke flavor.
I did a steak on my OK Joe the other day. I put it in a cast iron skillet while it was being smoked. After 10 minutes or so with some flips. I took it out of the skillet and put it right by the fire box. It was a perfect steak. Not seared or reverse seared really. Kind of seared and smoked at the same time.
I've enjoyed watching this experiment. It is always fun to compare, specially since all three are delicious steaks. I would want to try an additional steak. After smoking it to the desired temperature, 135 F for example, let it sit at room temperature for about 30 minutes, till it reaches 90-95F. Then give it a quick sear, which will bring the inside temperature back up again. A strong Maillard reaction is key in making a great steak.
I think you didn't get a good sear on the sear first due to moisture. After salting and seasoning a ton of water pushes up to the top. Wipe that water off with a paper towel. It's similar to searing after Sous Vide.
Searing any meat especially beef, iv noticed seals or locks the flavors and moisture inside from escaping. Also the same with flavors such as smoke from entering the meat from outside. So if you want a light smoke, Sear first. Medium smoke reverse Searing. Hard smoke no Searing or low and slow then reverse Searing. It's a art of science ❤
That's not a sear station. That's a charcoal chimney lighter. Do this same experiment but this time do the reverse sear over a good lump charcoal like Jealous Devil or Fogo. You will change your mind on which you like best.
@@FattysFeasts I was making a joke. I was saying use the sear station to light a chimney full of a good south American lump charcoal, and then actually reverse sear your steak on a charcoal grill rather than that sear station.
![BLACK BAG - Official Trailer [HD] - Only in Theaters March 14](http://i.ytimg.com/vi/Du0Xp8WX_7I/mqdefault.jpg)
What other experiments should I try on the smoker or the grill? Let me know!
Smoked Lamb
@@seaphor665yes, lamb!
@@seaphor665 I'll add it to my list!
@FF ... I loved this video and the comparison. Only thing is that I wish that you (maybe) reviewed at the end with the timings and processes, where we can replicate it. And, maybe, have a little pop-up (or white text) when you are doing the next version. Like "Method #1: Grill Searing and then smoking", etc. Then, have that white text under the selections on the board. Also, on the wooden board, be nice if you'd given more room between them, where it's easier to tell them apart -- especially with the text at the bottom, then maybe a camera zoom-up to really see the difference. But, again, I'm a Noob and learning from Guys like you, so that's why I really want to be able to study & learn the steps EXACTLY of what you did. Even a textual, screen-card popup at the end of review of the steps. Then, I can screenshot and print it to try the steps next to me, as I do them on my own smaller grill & equipment that I have. Anyway, just thoughts. Love your channel.
I finally smoked a prime rib on 225 to 135 degrees and then wrapped it in foil with about 1 hour rest. Best beef I’ve had! So, I’m looking forward to trying some steaks. Stay fkkn awesome Josh! Mike
Ugh that sounds awesome! I gotta make me a prime rib again. Thanks man!
Try searing it on the coals on the offset after smoking it. I done that with my tmg volunteer offset and you would not believe the crust with smoke flavor.
I do this all the time. Love it!
Real fire wins every time. Even for fried rice.
That sounds awesome! Im gonna try that next time!
good vid dood!!!
Thanks!!
Great comparison
Thank you!
I did a steak on my OK Joe the other day. I put it in a cast iron skillet while it was being smoked. After 10 minutes or so with some flips. I took it out of the skillet and put it right by the fire box. It was a perfect steak. Not seared or reverse seared really. Kind of seared and smoked at the same time.
I should try that actually. That would probably render the perfect results all said and done!
I've enjoyed watching this experiment. It is always fun to compare, specially since all three are delicious steaks. I would want to try an additional steak. After smoking it to the desired temperature, 135 F for example, let it sit at room temperature for about 30 minutes, till it reaches 90-95F. Then give it a quick sear, which will bring the inside temperature back up again. A strong Maillard reaction is key in making a great steak.
Oh that's a good idea. I'll add that to my list!
I think you didn't get a good sear on the sear first due to moisture. After salting and seasoning a ton of water pushes up to the top. Wipe that water off with a paper towel. It's similar to searing after Sous Vide.
We make them on the drum now. Would recommend
Hell yes!
Searing any meat especially beef, iv noticed seals or locks the flavors and moisture inside from escaping. Also the same with flavors such as smoke from entering the meat from outside. So if you want a light smoke, Sear first. Medium smoke reverse Searing. Hard smoke no Searing or low and slow then reverse Searing. It's a art of science ❤
That's not a sear station. That's a charcoal chimney lighter. Do this same experiment but this time do the reverse sear over a good lump charcoal like Jealous Devil or Fogo. You will change your mind on which you like best.
Are you reffering to the sear station on the grill?
@@FattysFeasts I was making a joke. I was saying use the sear station to light a chimney full of a good south American lump charcoal, and then actually reverse sear your steak on a charcoal grill rather than that sear station.
@@tdtommy196 Ohhh I understand now!
Nice Video.
#STAYSAFE
#PHILLYPHILLY 🇺🇸
Thank you!
Slapping meat should be an Olympic sport! Your side sear on the grill looks to be charring to perfection! However, Smoked steaks rain supreme!
Hahaha wouldn't that be something! Smoke always wins!!
Hi Guga! Oh wait you are not Guga
Who?
Glad to see you spent all that money on that Patriot pits smoker.
Are you afraid to get it dirty?
HAHA no. I just don't like to fire it up for small quick cooks like this. I will be using it in a video soon!
I HATE SALT...
Your Mom hates salt
So…real fire wins lol
Every time 😁