On being a 'Weber Kettle Man' - just droppin' in here to let you know you convinced me to give this a try several years ago. This last weekend I smoked maybe my 10th brisket (or so) on the weber, and honestly to my surprise, everyone said it was the best thing they had ever eaten. So I wanted to say thanks for the inspiration, and some great tips to get started! Kindly, -Andrew
Using this method with coarse Kosher salt is the best way I have found for making a steak tasty and tender. By the way, I have seen raw onions on steak before. Dale's had a recipe on their bottle that called for adding raw onions to their sauce and then marinating your steaks in it for an hour or so. Really good flavor!
I have cooked steak for years and I have the raised great trays. I did not know this concept. What a great Idea for 12 hour preparation. I love your choice of Weber and the lump charcoal for steaks. Nice Video !!!
Hey buddy I've been wondering about the ol 504. I like the videos especially the chicken coop video and the video of the truck you traded. Anyways keep it up and god bless you.
THANK YOU ❗️ Grilled 30 Oz Beef Rib Eye your instructions and The Best Results Yet , melted fresh garlic & butter and olive oil to dip everything in = fresh baked rolls , baked potatoes onion rings . DELICIOUS ‼️
I can get NY Strip for about 1/2 the price as T-Bones. So, I use it for my first grill of the spring and for teenagers who have yet to learn how to taste their food. Great tip about the meat sticking! When I learned that, my meats started coming out better, chicken and fish in particular. I did get an adjustable grate 6"x10-18". I use this when I want lines on the meat. Also, when not fully extended, the center has double lines. This is my trick to know which steak is well done; my wife likes her steak well done. My question is the initial searing done for about 45 seconds a side with an open top and then about 5 minutes indirect with a closed top?
Great stuff as always Ryan! I discovered dry brining a few years ago and do it now religiously! I really do believe it makes a difference with all the meats I throw on my kettle! Having said that, I really appreciate the way you detailed your steak cook! It’s weird but consistent steak cooks are my white whale! I’ve tried reverse sear, just keep flipping, etc. I like how your front sear method is simple and seems easily repeatable. You sear your steaks when the coals are their hottest to get the sear/color you want with no risk of overshooting your internal temp! Thanks again for your kettle wisdom! 🙏🔥
I may not be going to cook a steak in the next few days but I still love your videos
On being a 'Weber Kettle Man' - just droppin' in here to let you know you convinced me to give this a try several years ago. This last weekend I smoked maybe my 10th brisket (or so) on the weber, and honestly to my surprise, everyone said it was the best thing they had ever eaten. So I wanted to say thanks for the inspiration, and some great tips to get started!
Kindly,
-Andrew
Adding High end blue cheese to cooked steaks is KILLER. Rogue creamery.
Awesome looking steaks. I like the simple and easy way that you seasoned and cooked them.
Using this method with coarse Kosher salt is the best way I have found for making a steak tasty and tender. By the way, I have seen raw onions on steak before. Dale's had a recipe on their bottle that called for adding raw onions to their sauce and then marinating your steaks in it for an hour or so. Really good flavor!
Your beginners bbq grill video just helped me out and now I know how to cook steaks. Subscribed!
I thought I was the only one who liked raw onions with steak. You’re my homie!
Love your videos man.
Especially your Weber Kettle ones!
I have cooked steak for years and I have the raised great trays. I did not know this concept. What a great Idea for 12 hour preparation. I love your choice of Weber and the lump charcoal for steaks. Nice Video !!!
Hey buddy I've been wondering about the ol 504. I like the videos especially the chicken coop video and the video of the truck you traded. Anyways keep it up and god bless you.
Your vids are top man learning a lot about bbqing as well. Just subbed 👌🏾 Love from the UK
My first time cooking steak- It came out amazing! My dad loved it! Thank you so much!
Excellent vido Mr. Smith. Very informative.
Sharpen that steak knife!☺
It was a little dull! Thank you!
God Bless you Ryan! Some good eating!
God bless you as well! Thanks for watching!
THANK YOU ❗️ Grilled 30 Oz Beef Rib Eye your instructions and The Best Results Yet , melted fresh garlic & butter and olive oil to dip everything in = fresh baked rolls , baked potatoes onion rings . DELICIOUS ‼️
Love it. Try Gabby’s grill Santa Maria attachment Paso Robles Ca.
I can get NY Strip for about 1/2 the price as T-Bones. So, I use it for my first grill of the spring and for teenagers who have yet to learn how to taste their food.
Great tip about the meat sticking! When I learned that, my meats started coming out better, chicken and fish in particular.
I did get an adjustable grate 6"x10-18". I use this when I want lines on the meat. Also, when not fully extended, the center has double lines. This is my trick to know which steak is well done; my wife likes her steak well done.
My question is the initial searing done for about 45 seconds a side with an open top and then about 5 minutes indirect with a closed top?
Always happy when you post a video. Thank you!!
Those were some good looking steaks. I always enjoy your videos.
I leave mine on the counter for 2-3 hours to salt brine , room temp the entire time , sometimes 4 hours .
Great stuff as always Ryan! I discovered dry brining a few years ago and do it now religiously! I really do believe it makes a difference with all the meats I throw on my kettle!
Having said that, I really appreciate the way you detailed your steak cook! It’s weird but consistent steak cooks are my white whale! I’ve tried reverse sear, just keep flipping, etc.
I like how your front sear method is simple and seems easily repeatable. You sear your steaks when the coals are their hottest to get the sear/color you want with no risk of overshooting your internal temp!
Thanks again for your kettle wisdom! 🙏🔥
Looking good Ryan. Do you have enough for me?
Great content and video 1:13
How many minutes on each side?
Nice
Beautiful
How you do is gator?
What did you do to that poor charcoal chimney?
I always let my venison sit with the salt for a little bit before cooking!
Starving me to death as usual brother!!
👍