I miss the days when you could just go to your grocery store and grab a couple of these gorgeous ribeye's without spending $60+. Thank you so much Kosmo for making this channel and showing that even a world champion steak isn't intimidating to make. You certainly have a new fan here. PS. For anyone who hasn't read Kosmo's story from Kosmo Q do yourself a favor and check it out. This salt of the earth dude is an inspiration.
We've been using soyu and lemon marinade for 30+ years... hands-down the best flavor. Now though we might try the dry-salt brine before our marinade! Thanks for the instruction!
I have been using a similar technique for years, with a few variations. #1 I make sure the meat is semi thawed (from frozen) then add garlic powder, black pepper and start forking. I then fill the holes with teriyaki sauce, cover with plastic wrap and leave out for 2 hours. Then, just before grilling I pour a small amount of Worcestershire on top. Then grill. If you put too much teriyaki on or leave on too early it will be too strong but takes longer to get into meat than the Worshestershire.
I believe he stated in a previous video, that for control purposes, all steaks get rinsed before seasoning. That way it only gets the potential tenderizing effect and absorbs minimal amount sodium.
Thanks for taking us along and Kosmo. I really enjoy your enthusiasm and your knowledge you make things look so easy. Do you think you can do something with kielbasa or sausage?
Musk Beard sir again as I said idk about all that seasoning on a prime steak. Now if he had the lowest and toughest grade of beef and he was brining it and seasoning then I would understand
Was steak impaired the day I got my first order. Hit the chicken fajitas with cow cover then texas beef. Nice crust, locked in the tender, out of the park flavor.
Ok if you already have prime grade ribeye steaks they should be naturally tender. I will have to try the salt brine on say a choice top sirloin which ain’t as naturally tender seems like that would be the true test?
Tried this a couple days ago with a couple ribeyes. They were so salty they were inedible... did I do something wrong, or is there just a higher salt tolerance in the salt brining community? They were 1 1/2” ribeyes. Dusted (didn’t even fully cover) with kosher salt and put in the fridge over night. The next morning I washed all the soap off and patted dry before seasoning with the salt/pepper/garlic seasoning I always use. Any advise would be appreciated. Love your videos! Also an order some cow cover hot in the near future!
Hi, Kosmo. Great videos love your channel. I have the slow and sear with the drip-n-griddle. I think it allows you to control your heat and air flow even better when combined versus just the slow-n-sear alone. Almost mimics an offset since all air flow is directed under charcoal and wood chunks then over food with vent opposite slow-n-sear. Can you do a comparison on this. Thanks
Kosmo - another fine video! Great looking steaks. Have you salt brined any of your SCA competition steaks? Would doing such be against the rules? Instead of a fork have you considered a Jacard tenderizer? Keep up the good work.
Kosmo, I seen your wing dust at Academy. When are you gonna let them carry SPG and cow cover? I want them but don’t want to pay shipping from your website.
Exactly. Soy sauce has tons of salt. Probably gets absorbed better because it's dissolved too (he should definitely use smaller pieces of salt, not kosher salt for this)
You should try smoked salt brine next! You have changed the game for me when it comes to cooking steaks. Wish I could cook better over lump charcoal but I absolutely love my treager.
I live in pinnacle nc, I'm having a really hard time finding a place to bye prime whole briskets, fresh market has just the flat part, and I've found a few places that sell choice cuts, but no primes. Do you have any recommendations for prime cuts that won't break the bank too much.
Hey Kosmo do a pineapple brine on a steak..cut up a pineapple blend it in a blender (even the skin of pineapple) smother steak in fridge for 2hrs. Let me know how it taste!
Kosmo, I tried the experiment to the exact details. I think the fork/soy was 100% more tender than the salt brine. But I didn’t like the strong soy flavor. The fork/soy was waaayyy more tender in my opinion. What’d you think I did differently?
Just bought a BIG OL' slab of bottom chuck. I used plain ol salt last time and now I want to up the anty . Instead of salt I'm gonna marinade 3/4 soy and 1/4 Worcester sauce. This HAS TO BE alot better then a salt brine.
![KSI - Dirty [Official Visualiser]](http://i.ytimg.com/vi/VoDh1h1dPUE/mqdefault.jpg)
I’ve learned so much from watching you Kosmos and stepped up my steak cooking game! I love this channel!
Appreciate you!
@@KosmosQ I have also learned so much from you. My friends and family think I am a BBQ master beast. I owe a lot to you Mr.
Great video!!! What about Salt brine vs Fork with worchestshire sauce?
Worcestershire and steak that's my childhood. I'm more of a salt pepper garlic onion guy now, but it's all good!
I miss the days when you could just go to your grocery store and grab a couple of these gorgeous ribeye's without spending $60+. Thank you so much Kosmo for making this channel and showing that even a world champion steak isn't intimidating to make. You certainly have a new fan here. PS. For anyone who hasn't read Kosmo's story from Kosmo Q do yourself a favor and check it out. This salt of the earth dude is an inspiration.
Dude, thank you! Appreciate those kind words 👊🏼 💥
We've been using soyu and lemon marinade for 30+ years... hands-down the best flavor. Now though we might try the dry-salt brine before our marinade! Thanks for the instruction!
Care to elaborate on your steak recipe?
When I seen the orthopedic new balances on. “That’s when I knew shit was about to get real 😂😂 👍🏽
You seen? really?...
Jack Pellum lmao this is the funniest thing I have heard all month.
im weak...noticed it as well
I’d like to see dry salt brine vs fork tenderized with lime juice, like you did with the soy sauce.
Great video! You got my wheels spinning with ideas.
Perfect!
Nice test man! I like both options but still haven't nailed down my favorite yet.
Have you combined both yet?
I'm marinating rn but usually do the salt method.
Love the merch!!! Got mine last week and love it!!!
First time seeing this channel.. I like this guys style😎
I love his channel. You guys are what the best of the USA is all about
This video was recommended to me after watching videos on smoking a chuck roast.
Very informative and entertaining. You just got a new subscriber.
Glad to have you!!
I like the steak timer chart in the background
Have you ever used Balsamic Vinegar vice Soy sauce. i find it gives a great taste boost.
Can you try salt vs. lime juice?
Great tutorial !!! Would like to see the Soy and Salt Brine combo.
Too much sodium!
You deserve more subs man. Great video.
I like your video. What knife brand do you use and prefer?
You should do a video on using your products on deer venison or any kind of wild game! Would be interesting to see how it turns out!
Is it possible to make some videos on how you would cook Venison? (Like how you would smoke back-straps and roasts)
I have been using a similar technique for years, with a few variations.
#1 I make sure the meat is semi thawed (from frozen) then add garlic powder, black pepper and start forking. I then fill the holes with teriyaki sauce, cover with plastic wrap and leave out for 2 hours.
Then, just before grilling I pour a small amount of Worcestershire on top. Then grill.
If you put too much teriyaki on or leave on too early it will be too strong but takes longer to get into meat than the Worshestershire.
I saw you rinse the salt off, did you rinse the soy off or leave it on?
I believe he stated in a previous video, that for control purposes, all steaks get rinsed before seasoning. That way it only gets the potential tenderizing effect and absorbs minimal amount sodium.
I love the end piece
Okay kosmo still looking for that chuck roast cook come on buddy do it 👏🏾👏🏾👏🏾👏🏾
Chuck Roast!! Chuck Roast!! Chuck Roast!! Chuck Roast!!
Thanks for taking us along and Kosmo. I really enjoy your enthusiasm and your knowledge you make things look so easy. Do you think you can do something with kielbasa or sausage?
Good to see dads bonding with their kids! 👍
Thats how i started to and i didn't even know it was a thing i just new i liked how the meat turnd out lol hell yeah man keep em come n !!!!
Can you salt brine any steaks or just Ribeyes
I would say you could. I have done a NY strip and sirloin. They turned out really good with Kosmo's rubs.
Idk about all that seasoning on a prime steak
Daniel Guajardo I’m assuming you don’t cook for a living…
@@muskbeard3924 Where do you cook?
A good prime steak really only needs salt and pepper. Maaaayyyybbbeee Some aromatics.
Musk Beard sir again as I said idk about all that seasoning on a prime steak. Now if he had the lowest and toughest grade of beef and he was brining it and seasoning then I would understand
Musk Beard probably puts ketchup on his steak
Looks like I'm gonna have to get a kosmos thinning t shirt with my next rub order
What about fork tenderize, salt brine THEN soy? That sucker would fall apart.
How about using a jaccard next time just saying.I love these videos Thanks Kosmo.
Much easier 👍🏼
Why would you have to tenderize “hand-cut prime meat”? To me it Makes more sense to buy the cheap stuff if want to tenderize something?
How did you win your steak championship?
@@brandoncade230 How do you know John Cheramie doesn't make championship steaks and just doesn't compete?
@Eric Vasquez rofl!
Fun video, you guys look like you are having too much fun. Cheers!!
I’m confused, do you wash off the soy sauce like you would the salt?
I'm enjoying this series! Keep up the great work!
Can we salt brine pork chops by chance?
What if you salt brine for tenderness first the do the fork and soy sauce second. Would you get the tenderness AND flavor?
Great looking steaks, I would enjoy either one. What are your thoughts on the Slow N Sear? Worth the $100?
Good stuff Kosmo
Was steak impaired the day I got my first order. Hit the chicken fajitas with cow cover then texas beef. Nice crust, locked in the tender, out of the park flavor.
Kosmo rocking the hardcore paw-paw package with those New Balances at the 4:27 mark😀
Did I see you rinse of the steaks after you brindled them ?
awesome move
I just subscribed 🤣🤣 loving your channel already
Another Great Video Brother!!!!!!!!!!!!!!!!!
Great stuff
Kosmo man I’ve used the salt brine twice already and man it’s the way to go! I appreciate the advice!!
You should definitely try the onion tenderizing technique vs the salt brine
Why am I watching this a 5 am
We buy all the Kozmos products!!! Love all of them! Go Sweet Smoke!
Ok if you already have prime grade ribeye steaks they should be naturally tender. I will have to try the salt brine on say a choice top sirloin which ain’t as naturally tender seems like that would be the true test?
Will it make a difference when rinsing the salt using warm or cold water?
How long did you ler it marinate for?
Did u wash the soy sauce covered steak or just pat dry?
Thank you... I learned a lot!
Can I use the salt method on a thinner steak? Or will it make it too salt then?
Salt brine works great. Hey Kosmos, how long should I salt brine a huge tomahawk steak? Same amount of time?
If you fork tenderize don’t you have to cook it all the way through then?
Salt it one side and fork and soy the other side that would be interesting!
Wait you have a store in okc?
How long do you salt brine
What do you use as a divider for the charcoal?
Oyster sauce is another good option 👍. Great video as always Kosmo!
Tried this a couple days ago with a couple ribeyes. They were so salty they were inedible... did I do something wrong, or is there just a higher salt tolerance in the salt brining community? They were 1 1/2” ribeyes. Dusted (didn’t even fully cover) with kosher salt and put in the fridge over night. The next morning I washed all the soap off and patted dry before seasoning with the salt/pepper/garlic seasoning I always use. Any advise would be appreciated. Love your videos! Also an order some cow cover hot in the near future!
What kind of salt do you use
try Bragg's liquid Aminos 🥰 gives it a slight mushroom flavor IMO
Hmm might have to do that next time!
Do you rinse the soy off like the salt brine one or keep the soy on as a binder?
Great videos Kosmo, do you think the same method would work with thick cut pork chops? Keep up the good work.
Yep
When I do the salt brine it comes out too salty and I dont put as much as you. Am I not washing it enough?
You guys should do control steaks with these experiments
TheSteveo2626 yes yes they should.
I do it with Worcestershire sauce. No forking it . No rinsing it. turns out great.
it’s 4am and was like hmm i want some steak later 😭
What if you fork it then salt brine ?
Hi, Kosmo. Great videos love your channel. I have the slow and sear with the drip-n-griddle. I think it allows you to control your heat and air flow even better when combined versus just the slow-n-sear alone. Almost mimics an offset since all air flow is directed under charcoal and wood chunks then over food with vent opposite slow-n-sear. Can you do a comparison on this. Thanks
Kosmo - another fine video! Great looking steaks. Have you salt brined any of your SCA competition steaks? Would doing such be against the rules? Instead of a fork have you considered a Jacard tenderizer? Keep up the good work.
If you marinade with fresh blended pineapple for 3 hours it makes it fall apart tender. You just blend the whole pineapple skin and all.
Did you rinse the soy steak as well? Love all your products. It just wins at my house as well.
No I don’t.
Kosmo's Q BBQ & Grilling Ok thanks. I didn’t think you did but just wanted to check. Merry Christmas to you and your whole crew.
I would think it would be super salty then
Kosmo, your videos are great. Why do you wash the salt and not just wipe or dust off?
It will be to salty
Kosmo, I seen your wing dust at Academy. When are you gonna let them carry SPG and cow cover? I want them but don’t want to pay shipping from your website.
Unless you don't care for Amazon they will ship for free
I feel like soy sauce is already salty enough that's why it was so much more flavor guys. But that's my opinion.
Exactly. Soy sauce has tons of salt. Probably gets absorbed better because it's dissolved too (he should definitely use smaller pieces of salt, not kosher salt for this)
Which is better, gas or charcoal
I use Worcestershire sauce before I season them it works great
What do you do with all the excess salt?
You should try smoked salt brine next! You have changed the game for me when it comes to cooking steaks. Wish I could cook better over lump charcoal but I absolutely love my treager.
What is the Rub that you used, where can u get it
I live in pinnacle nc, I'm having a really hard time finding a place to bye prime whole briskets, fresh market has just the flat part, and I've found a few places that sell choice cuts, but no primes. Do you have any recommendations for prime cuts that won't break the bank too much.
Jason Sechrist Have you tried Sams Club. That’s where I get mine in Ohio. It’s $3.69 lb.
Hey Kosmo do a pineapple brine on a steak..cut up a pineapple blend it in a blender (even the skin of pineapple) smother steak in fridge for 2hrs. Let me know how it taste!
What happens if you use thinner regular table salt for the salt brine?
Don’t it would turn up salty
three days without a steak and im watching steak videos. geeze.
Did you wash off the soy ? As well
Does it need to be sea salt?
Love the videos really been helping me out when can afford it going be ordering those rubs. Great job
Try soy lean paeron weisinger sauce 50/ mix with garlic powder onion powder pepper Seasoning salt and apple smoke to cook married for 2 to 4 hrs
Can you reuse the remaining salt, or you throw it out?
I wouldn’t
How about a steak in worshisire sauce or fish sauce?
Just something about that Texas Beef!!
I would buy shirt!! Lol
Great video
Thumbs up from south texas..
Kosmos Q seasonings are all i need for life
Where u get that sea salt at?
Kosmo,
I tried the experiment to the exact details. I think the fork/soy was 100% more tender than the salt brine. But I didn’t like the strong soy flavor.
The fork/soy was waaayyy more tender in my opinion. What’d you think I did differently?
Looking forward to the salt brine, then soy brine and final seasoning video.
How about any brine vs. no brine?
Just bought a BIG OL' slab of bottom chuck. I used plain ol salt last time and now I want to up the anty . Instead of salt I'm gonna marinade 3/4 soy and 1/4
Worcester sauce. This HAS TO BE alot better then a salt brine.