OMG!!! 1. I want one of these HB270 (already have the H.B. Legacy) but this little thing would be perfect for camping 2. I want me some steak, but it is already 9:30 PM (shut) 3. Kosmo, you rock, thank you !!!
I don’t get tired of seeing ur videos! I’m a big time griller and smoker down here in El Paso Tx How about you send one of ur shirts so I can represent you down here lol ! Thanks for all ur videos
B also was marinated so it would have different flavor. I like smoke but you didn't put any wood on your grill. What was total time for each? Is there a time limit in competition?
E Emmanuel Garza the grill grates are solid at the bottom so there is never any flare up. No fat ever reaches the coals. Notice no quick flare ups when he sprayed the duck fat...
I am a big believer in the simplicity of good BBQ- I think using simple cheap ingredients is the heart and soul of BBQ, so I tend to shy away from trendy, branded, pricey products - like rubs and sauces and such, in favor of simple things I have in the cabinet. (salt, pepper, garlic, paprika etc...) HOWEVER, Kosmo's Cow rub and Lanes Brisket Rub are the only 2 branded rubs that I think are worth my money. I use your cow rub an so many things- its a great seasoning/rub! My favorite thing right now is smoking a bottom round to medium rare and slicing it thin for roast beef sandwiches! Of course I cover it with your cow rub before throwing it on the smoker and its is fantastic!
I’ve been at several this year where guys have gotten top 10 finishes and a few where they won on it. Justin West last weekend in Wichita Falls took first on both steaks in that double.
RUclips is amazing. Went in the store today to buy some brisket mop for the ribeyes I was cooking tonight. Also used cow cover but not dirty bird hot…used Malcom Reed’s steak rub instead. Get done with dinner and here’s the video showing what I basically just cooked.
I have watched a ton of your videos. I got an idea for a new video for you... Why don't you do a video on what grills/smokers you use most best bang for the buck, which one for starters and which is a comp style. I have Treager and I am looking to get a charcoal grill or barrel and so lost which way to go. I am not spending $2k on one but not sure which to go to do it all. You have reviews but nothing like this. So get going! LOL
These grates are the best. There is a learning curve w/them tho. No doubt that the longer the meat is on the Grill Grates the better. There is a difference between a cross hatch grill mark and a branding. These grates can lay down that "brand" and that's where you'll find the Crispy,crunchy crazy flavorful MAGIC!
I hope you keep reading the comments. I’m new here and I have also became a new customer. Been watching all the old videos. Love the content, hope to submit a recipe for you to make sometime.
Killer. Absolutely Delicious. Thank You So Much. I’m cooking up RibEye Steaks like crazy. And all my Friends say. That they are The Best that they Ever Had. ❤️🥩
@@KosmosQ I ordered and they are shipped. Thank you. Now get up to Lakeville Minnesota on Oct 3rd for the competition. I am going to be wearing your T-Shirt and I am the MC. That is street cred! How about you win and I call your number with your merch on??????? epic Sucker!
It was a great video....nothing like a dumpster with lid open in background, made me focus more on the ribeyes...but then again I'm just messing with u, great ribeyes & keep on grilling!!!!
@@aaronsimons2182 In his earlier videos he says at least 20mns, if he pulls at 127 they need to rest to at least internal temp of 135-137 for a comp. Of course my opinion.
Wes will definitely be missed. I really enjoyed him being part of the videos. Who will you go to in the future for trimming off the sleeves of your shirts? 🤔😎
I am surprised that the judges want grill marks. Personally I would rather have an all over crust then a hard line of crust running through. Food competitions are a funny thing it's no stranger than that meat and gravy competition they call chili. Either way I would eat the hell out of that steak. Going to try some of those steps for my next grill. Thank's. So far I have tried Cow Cover on beef plate ribs and country potatoes both were excellent.
@@dezal06 I love chili. I was talking about ICS "Traditional Red" Chili. Which is just a red sauce and meat (usually perfectly cubed steak). It's a food competition to find out who makes the best sauce and meat. No one would ever eat it that way.
@@77Brainfreeze I am surprised that the judges want grill marks. Nothing required in the rules for grill marks, nothing in the rules on what heat/fire you use. The grill marks come from using "Grill Grates". There are some guys trying the pan sear for comps but I have not heard of anyone placing yet, I say its coming sooner than later. SCA is growing by leaps and bounds, new cooks ever comp!!
When you drop the steak on really high heat, it falls apart. SCA has a special scoring category for appearance so guys started tying them up to help them maintain shape through the cook.
The production value on these videos is so good from camera, music and editing it's top notch and always visually entertaining 2 thumbs up
Thank you fazzfood joint.
@@KosmosQ C m
Could you do a video explaining your different rubs and why you use the combos for steaks?
Kosmo - So lets jump into tasting em
Me - sobbing in cubicle at work
hahaha, someone notices your watery eyes and runny nose. You say you caught the Wuhan Clap bc you don't wanna be seen as a lesser man 😂
Good luck in what ever life brings you Wes!!! Will miss you being around.
Nothing says great bbq like grilling next to the dumpster.
LOL, I see that.
Easy clean up...
It’s close by so you can use it right after
That's kosmos for you
Awesome video!!
I’d put a handle on the front edge of that Hasty bake. Instead of that little knob on the side.
Like always love the video and to the young man wishing you the best
Thank you DM Phins
Kosmo, In your other steak videos you use the 45 degree method to get the grill marks. In this one you use 90 degrees. Whish do you like the best???
90
One of these days I'm going to have to try all three of those rubs on a steak. I've just been using SPG on them and they taste great.
OMG!!!
1. I want one of these HB270 (already have the H.B. Legacy) but this little thing would be perfect for camping
2. I want me some steak, but it is already 9:30 PM (shut)
3. Kosmo, you rock, thank you !!!
Thanks for sharing your knowledge 🇺🇸
Appreciate you!
Please do a pellet vs charcoal. Side by side. Pros and cons. Maybe including masterbuilt 1080
I don’t get tired of seeing ur videos! I’m a big time griller and smoker down here in El Paso Tx
How about you send one of ur shirts so I can represent you down here lol ! Thanks for all ur videos
No wait before cook after seasoning? Or did we do some video magic?
Perfect! The only thing missing was a cold beer.
He's probably had plenty....
Donald Oakjones You’re right. I meant on camera. Lol
Are you still using the masterbuilt?
What do you use to marinate ? An for how long ?
Also, where do you get those seasonings from? ( this is coming from S.E.Kansas).
Duuuuuude! I love to watch you cook steaks. Best steaks on the planet. Keep up the great work brother.
Thank you 4 Seasons BBQ
So after running into your video I used this method to cook up some ribeyes. You’re the man thank you they came out just perfect
Congrats David Olvera.
Thanks for the vid, I'll try that method next time, thanks again and be safe, ✌🏽
Boy he uses that 2015 championship like a mom uses labor pains, you never hear the end of it. Lol, just kidding.
shawn bebout you say you’re just kidding, but really you’re not 😁 And it’s ok.
You Da' Man Kosmo! Killer video brother!
Thank you Ballistic BBQ
Ballistic BBQ yes Absolutely Amazing. Great 👍
Ballistic BBQ a perfect Demonstration Of Perfect Rib Eye Steaks 🥩. I’m cooking them almost everyday. There is nothing Better 😜😜Hahahahaha
What were those seasoning. Meat those steaks looked good. Great video
Kosmos Q. Cow Cover, Dirty Bird Hot, and Texas Beef.
You can read this comment Kosmos... You're the man. Your energy is contagious.
Thank you Brad K
“Might get a little buggar” ... boom chicka boom bow wow !!!
Ever gonna sell some of those awesome seasonings down here in Lynchburg Tn? We could use em at Woodards market.
Check the area ace hardware if you have one close. I’m closer to Nashville and they just started caring Kosmos spices and bbq sauces
Sounds good.. thanks
2 questions:
What is your grill temp appox?
Is there a benefit of doing the sear marks on one side at a time rather than alternating?
Thats a cool little grill. Still eaiting for that Turkey leg vid!
Kosmo what kind of royal oak briquettes do you use and where do you buy them
B also was marinated so it would have different flavor. I like smoke but you didn't put any wood on your grill. What was total time for each? Is there a time limit in competition?
Bro dont stop reacting to these trolls in the comments. I love it!!!
Awesome!
I Love Raising the Steaks when I'm grilling!
May you continue to keep ur coals hot n burrs cold.
Much love brother
Thank you Cameron Wojie.
Great video! What temp were you grilling those steaks at? Does that grill not have an exhaust to prevent flare ups that can mess up the grill marks?
E Emmanuel Garza the grill grates are solid at the bottom so there is never any flare up. No fat ever reaches the coals. Notice no quick flare ups when he sprayed the duck fat...
How long did you marinate for also is the brine one the same amount of time?
In your links no mention of the grill brand
I am a big believer in the simplicity of good BBQ- I think using simple cheap ingredients is the heart and soul of BBQ, so I tend to shy away from trendy, branded, pricey products - like rubs and sauces and such, in favor of simple things I have in the cabinet. (salt, pepper, garlic, paprika etc...) HOWEVER, Kosmo's Cow rub and Lanes Brisket Rub are the only 2 branded rubs that I think are worth my money. I use your cow rub an so many things- its a great seasoning/rub! My favorite thing right now is smoking a bottom round to medium rare and slicing it thin for roast beef sandwiches! Of course I cover it with your cow rub before throwing it on the smoker and its is fantastic!
What a compliment. Thanks man!
what marinade are you using? thanks
Hello Joe Nazar, Competition BBQ sauce.
You need a t-shirt that says negative comments are from people who bbq tofu.
Missed opportunity
Bro- where do i buy that steak shelf
Cosmo on what temperature you grill those stake ? Thank you
i would love nothing more than seeing someone win an SCA comp on that little bitty SCA cooker. lol
I’ve been at several this year where guys have gotten top 10 finishes and a few where they won on it. Justin West last weekend in Wichita Falls took first on both steaks in that double.
It’s seems like most people in SCA have a smaller grill. PK grills, hastybake 250, M grills M16…. I wonder if there’s a max grill weight reqt?
my pb&j has toaster marks....does that count ?
Now, i'm not a big steak fan, but seeing yours when you cut into them, 👍👍👍👍👍👍 to you sir.
RUclips is amazing. Went in the store today to buy some brisket mop for the ribeyes I was cooking tonight. Also used cow cover but not dirty bird hot…used Malcom Reed’s steak rub instead. Get done with dinner and here’s the video showing what I basically just cooked.
👊🏼💥
I love when u riff in the keyboard warriors lol u obviously knows so much more than them and I find it hilarious that they try to correct you
Damn losers dont have anything better to do lol
What kind of Grill is that, that your using?
When you brine your steak how long do you leave it in the brine
I ran his combo for a while and it’s 1 hour in the brisket mop then rub and let it sit with rubs for another 1 hour before the steaks hit the grill
I have watched a ton of your videos. I got an idea for a new video for you... Why don't you do a video on what grills/smokers you use most best bang for the buck, which one for starters and which is a comp style. I have Treager and I am looking to get a charcoal grill or barrel and so lost which way to go. I am not spending $2k on one but not sure which to go to do it all. You have reviews but nothing like this. So get going! LOL
Were is Wes going?
Stay in touch Wes! You guys make a great team.
Trust me if you follow father Kosmo's advice, you will get some brown chicken brown cow.
Looks so good great video kosmo .
Thank you Amaral TV
These grates are the best.
There is a learning curve w/them tho.
No doubt that the longer the meat is on the Grill Grates the better.
There is a difference between a cross hatch grill mark and a branding.
These grates can lay down that "brand" and that's where you'll find the Crispy,crunchy crazy flavorful MAGIC!
That's the hardest part, you never know what the judges personal tastes are. I personally like the grill marks on steak A. Keep on keepin' on!
Thank you Nate Gibbons.
@@KosmosQ You are Welcome and see you in March! Good luck...
Nice. No beer 🍻? It's a must. Cheers player!
Cosmo how do you tell if a steak is tuff before you eat it?
Which one is the best temperature thermometer /probe
Love the thermapens by thermapro
Hi what gloves do you use?
Hello Ajai Gupta, I get them from Costco. They have been hard to get at the moment.
@@KosmosQ Harbor Freight carries a real good white glove.
Watching and eating my steak went with the salt brin steaks fire
What kind of grill is that?
The winning combo!! Awesome video!
Thank you Your Behind BBQ
I want to come get some of that minute and a half at 700 with slight adjustment 😂
😂
This is the first video I watched on this page and I'm wondering if there's always off camera drama on camera?
I hope you keep reading the comments. I’m new here and I have also became a new customer. Been watching all the old videos. Love the content, hope to submit a recipe for you to make sometime.
What brand is that raised rack you had on that grill?
The rack comes with the grill but you can buy one from Hasty Bake.
What temp are you cooking?
Heck of a steak cook. Just what I'd expect from an Okie boy...
Thank you kevin Staggs
I love this energy
What's the purpose of tying it up ?
Helps it hold shape
Best wishes Wes!!! You exit some vids bro!
How are the steaks judged? Is it one steak to one judge or do they cut it up into pieces once its at a table and have multiple judges?
You turn 1 in and eat the other
Why tie the steak? I know it is common practice, but not sure why? Thanks.
Just a matter of personal preference! Don't really do it much any more to be honest
Killer. Absolutely Delicious. Thank You So Much. I’m cooking up RibEye Steaks like crazy. And all my Friends say. That they are The Best that they Ever Had. ❤️🥩
Thank you Mick Cotton Bar-B-Q
What' the deal with the string?
What temp are you getting the grill grates to?
I like 600 on the hot side. With the HB250 the “cold” side was about 100 degrees cooler when we burned it in.
What are you a painter? Just cook the darn thing :) yummmmm yummmmm good job!
how do i get the seasonings?
Hello ddog Jones. Check out www.kosmosq.com
@@KosmosQ I ordered and they are shipped. Thank you. Now get up to Lakeville Minnesota on Oct 3rd for the competition. I am going to be wearing your T-Shirt and I am the MC. That is street cred! How about you win and I call your number with your merch on??????? epic Sucker!
Good luck to ya Wess!!
I noticed I hadn’t seen him-where is Wes off to?!
Hello Levi325. New Journey.
he delivered the goods, cheers!
Thank you Connor.
That's a good one my kids can't cook worth shucks just the other day they
Cooked Hoot Owl pie perfectly good Hoot Owl gone to waste.
I have those same hey dude shoes, most comfy shoe out there
Awesome job, so you won the state or world? It can’t be both lol
It was a great video....nothing like a dumpster with lid open in background, made me focus more on the ribeyes...but then again I'm just messing with u, great ribeyes & keep on grilling!!!!
How long did you let them rest after removing them from the grill?
I would say between 5-7 minutes
@@nategibbons172 awesome thanks for the response. Keep up the good work love the videos and products.
@@aaronsimons2182 Not my video, I was just giving my guess.
Nate Gibbons oh ok thanks.
@@aaronsimons2182 In his earlier videos he says at least 20mns, if he pulls at 127 they need to rest to at least internal temp of 135-137 for a comp. Of course my opinion.
Why cook 1 steak at a time? Where can you buy the duck fat?
Just a matter of preference. Usually get it off Amazon or at our OKC storefront.
I'm guessing the Kos dipped into the coors before the video? 😆🤣
Wes will definitely be missed. I really enjoyed him being part of the videos. Who will you go to in the future for trimming off the sleeves of your shirts? 🤔😎
USA.
Man that is some good looking groceries!
Its not even 10am and I want a steak now
Kosmo doesn’t make a bad seasoning!
What grill is this?
Hasty Bake
I am surprised that the judges want grill marks. Personally I would rather have an all over crust then a hard line of crust running through. Food competitions are a funny thing it's no stranger than that meat and gravy competition they call chili. Either way I would eat the hell out of that steak. Going to try some of those steps for my next grill. Thank's. So far I have tried Cow Cover on beef plate ribs and country potatoes both were excellent.
Thank you 77Brainfreeze
I agree, all over sear >grill marks. However u're insane if you dont like chili
@@dezal06 I love chili. I was talking about ICS "Traditional Red" Chili. Which is just a red sauce and meat (usually perfectly cubed steak). It's a food competition to find out who makes the best sauce and meat. No one would ever eat it that way.
@@77Brainfreeze
I am surprised that the judges want grill marks. Nothing required in the rules for grill marks, nothing in the rules on what heat/fire you use. The grill marks come from using "Grill Grates". There are some guys trying the pan sear for comps but I have not heard of anyone placing yet, I say its coming sooner than later. SCA is growing by leaps and bounds, new cooks ever comp!!
Chuck making sure he video bombs lol
What's the string for???
When you drop the steak on really high heat, it falls apart. SCA has a special scoring category for appearance so guys started tying them up to help them maintain shape through the cook.
@@KosmosQ Also use toothpicks or metal picks along with the string. Kosmo do you use either if your cooking a comp???
_sees SCA in the video title_
_expects a steak cooked over coals in a medieval setting with knights and rogues_
... still not disappointed
Good looking steaks
Thank you Hause BBQ
He said get some bugger lol