I just want to say as a 24 year old man the biggest thing I took from this was how awesome your mutual respect in your relationship with your wife seems to be! I’m inspired to be a good husband and father by dudes like you!
When it starts flaming up that much take and shut the lid for 5 to 10 seconds then open the lid only about a inch or so for a few seconds then lift it open it’ll knock down the fire a bit I love doin that on my pit boss but I always sear first and make the cross pattern on it and cook them hot and fast
Could be for overcooking that fine cut. That bad boy saw an internal of 160-165 for a hot minute. Started seating (intense heat applied) when the steak was already at med rare. Searing brought it to medium and the heat retained in that massive bone coasted the beef on into the med well territory. Still looks a quality prepared and cooked steak, just overcooked for higher-end steak folks.
@@HushJoe he said he brought it to an internal temp. of 140 F before searing. What is recommended? I ask because I’m getting a pellet grill and need to learn how to grill.
I don't know if you all realize this, but you all have the best TV show and RUclips channels out there. The world needs more of you guys! Gordon Ramsay would be proud of that steak!
Hey John! You're looking great 👍 Thanks for the reverse technique. We're grilling out today but now I want a cowboy steak!! Do you have a recipe for beef short ribs? Love that the DC and all yall are on channels. I try to catch them all. God bless you and your family
140 internal temp is too high when reverse searing. I stay just below 130 and searing takes it to >135. I also melt some butter with rosemary and raw garlic to baste the steak as it smokes.
2+ minutes on that flame after bringing the internal temp to 140 then wrapping it up like that, I would put the temp of that steak at 160-165 at peak temp. Texture and color of the meat would agree. That steak soared past med rare and went straight on to med well. That bone retains heat that is sent to the meat as it rests. I would wager the cost of that steak plus a hundo that if he does the same process except searing at 120-125 for the same 2 minutes, he will have a med rare steak that peaked at 138-142 every time. That’s if a med rare is the objective. But the man knows how he like his steak to look, feel, and taste so let him do him by any name. Know your cook.
Pit Boss is the best pellet grill out there. The reason is because of being able to open the middle to expose the fire for searing. Can’t do that on a Trager. I made a tomahawk ribeye on my Pit Boss about a month ago. The sear I got from opening the grate in the middle to expose the fire was awesome. It works better than the searing burner on my Weber gas grill, which rarely gets used since I got my pellet grill a couple years ago.
Totally agree. I had a traeger salesman tell me you dont need direct fire on a traeger because its true convection. Its a bunch of salesman BS lol. I worked in restaurants for a number of years as a chef and convection is just heat with forced circulating air. The pit boss does that too. I love mine but wouldnt say id never try another brand. who knows? i might like it.
@@Enchanted3DPrints if you want a grill that can do both, the Pit Boss is the answer! I’m sure the Trager can cook/smoke just as good as any other. The Pit Boss can do both. The build of the two grills is the same as far as guage of steel and what not.
Daymaker. Mr. Godwin, you bring happiness to just WATCHING this happen. You are the genuine article. Thanks for sharing. All the best to you and yours.
Mouth watering! The butter wrap during rest put it over the top. Thanks for the video...by the looks of the size of that steak with beef prices right now....easy 50.00 + at where I live. This would be a very special treat
Hilarious, those tomahawk ribeyes are so overpriced, I just looked at one in Publix two day ago. The price per pound was around 18 or 19 dollars, the entire steak was over $60 and then you are also paying for that extra bone that has nothing on it. Just gimme a brisket, I'll be good with that
*Duck Commander* Bravo well done, thank-you sir for taking the time to bring us along. God Bless. (PS, No better way & No better Steak, thats exactly the way I make it for my family)
Yall actually still making the "D-calls" by hand... ? Well im Proud of yallz, for keeping them Roots of the Honest. Genuine. Dedication to Details on Authentication of good ol' Manuel labor for a days $paper
Im sitting here cooking a london broil thinking it shoukd be delious......now i dont even want it lol. Love Godwin he was always in my top 3 behind only si and reed
So. Godwin. I have another awesome way to cook a cowboy steak. If u can buy it in a vacuum seal pckg. There’s actually a slow cooker called “Sous Vide” it’s French. When I tell you that, that slow cooking the cowboy stk Leaving it in the vacuum sealed pckg cooking it in all it’s own juices for a few hrs. Well it’s indescribable 💕💕. Look it up and give it a try. Also wrks amazing with all vacuum sealed meats. DELICIOUS
I think you should try a Whitetail picnic, or shoulder cut this weekend. Put it in around 5am on 200*f ready for dinner by 6pm. Unbelievable how it falls apart in your mouth, Absolutely no teeth needed. I do this every year at least once on my Austin XL!!.. "Go86 Rebels" Widowmaker
I wished I lived somewhere where we had a go and have food like that on a regular basis! I’ve tried to get my family to get into bbqing. Everyone in my family thinks that steak should be almost burnt, and I live in Kentucky!
95 Degrees smoking, then take it to 120-125 let it rest, and you have an amazing medium rare steak, only other thing is chuck that pit boss away and get a ReqTec!!
Hey Mr. Godwin, give me recipe for some of these white perch we been catching. I know you’ve got a way to cook em on that pit boss!!! Bought mine in West Monroe a couple months ago and almost forgot we have a kitchen! Most week nights and every weekend it gets fired up!!!
You know God when cooking steak is a really good gig for you because not really a lot of people know how southern folks really do their steak Actually I found a quiet interesting and I'm sure that when you that that stick on your teeth buds and they started exploding I'm sure that all was almost basically a personal moment for you
Man when I bbq 🍗 my steak I think of not wasting the good meat or money on grocery first. No one want to burnt a steak 🥩 and waste money while children are hungry in Africa
he looked so happy when he took that first bite!!! i need some steak like that
I just want to say as a 24 year old man the biggest thing I took from this was how awesome your mutual respect in your relationship with your wife seems to be!
I’m inspired to be a good husband and father by dudes like you!
Hope it worked! Reflect on your past year and ask yourself if you’ve become a better person.
When it starts flaming up that much take and shut the lid for 5 to 10 seconds then open the lid only about a inch or so for a few seconds then lift it open it’ll knock down the fire a bit I love doin that on my pit boss but I always sear first and make the cross pattern on it and cook them hot and fast
What’s your address and what time for this ribeye? I’ll bring the wine:0
Your women is gonna love you for this lol love that
Damn now that’s a steak I need a new body to eat all that
In the thumbnail he kinda looks like me clean
Happy Sunday everyone!! GOD BLESS !!
God Bless you my brother, In Jesus Holy Name you will be Blessed ❤️
happy Friday everyone, Allah bless
💚
Next he needs to make a ham sandwich!
And have Si cut it into triangles
*sammich
Correct, but it is spelled samich
It's also pronounced "sammich"!
His death row meal
Scared me something when you almost dropped that steak.
🤣🤣🤣🤣 He was tryna catch it with his hand. 🤣🤣🤣
Always have a plate with ya
Tongs baby!!
No Godwin, 125 then seer
The 3 people that gave this a thumbs down. I'll pray for yall
Probably health fanatics
🙏🏽
Probably self-righteous vegans.
Could be for overcooking that fine cut. That bad boy saw an internal of 160-165 for a hot minute. Started seating (intense heat applied) when the steak was already at med rare. Searing brought it to medium and the heat retained in that massive bone coasted the beef on into the med well territory.
Still looks a quality prepared and cooked steak, just overcooked for higher-end steak folks.
@@HushJoe he said he brought it to an internal temp. of 140 F before searing. What is recommended? I ask because I’m getting a pellet grill and need to learn how to grill.
Fast reflexes Godwin …he wasn’t about to let that bad boy drop … he would have barehanded it before it hit the ground !;-)
That's a Fred Flenstone and Barney Rubble STEAK 😂
Yumm.
I don't know if you all realize this, but you all have the best TV show and RUclips channels out there. The world needs more of you guys! Gordon Ramsay would be proud of that steak!
And if he wasn't, you could just bury him in the swamp lol
hmm....and here I am with burgers and dogs on my grill. I'm gonna have to step up my game after seeing this.
Thats a man steak right there, boys.
See this right here.. This is one main reason I couldn't go vegan/vegetarian.. 🤤
"Are the excited? I'm excited"
I'm excited for you brother. Thats a hell of a piece of meat
Now after seeing this, my turkey breast and honey glazed carrots look like crapola!!!
I'll take that over my MRE. And I'm not even in the military. Lol.
@@Sundog0811What are you doing with your life son?
Authentic Crapola"
Hey John! You're looking great 👍
Thanks for the reverse technique.
We're grilling out today but now I want a cowboy steak!!
Do you have a recipe for beef short ribs?
Love that the DC and all yall are on channels. I try to catch them all.
God bless you and your family
Godwin is the man ! What an awesome steak 🥩!!
140 internal temp is too high when reverse searing. I stay just below 130 and searing takes it to >135. I also melt some butter with rosemary and raw garlic to baste the steak as it smokes.
Maybe he just likes it at 140
@@dayton.sutphen_hockey7561 I would agree if he not mentioned liking medium rare steaks since he started using temp probes.
2+ minutes on that flame after bringing the internal temp to 140 then wrapping it up like that, I would put the temp of that steak at 160-165 at peak temp. Texture and color of the meat would agree. That steak soared past med rare and went straight on to med well. That bone retains heat that is sent to the meat as it rests. I would wager the cost of that steak plus a hundo that if he does the same process except searing at 120-125 for the same 2 minutes, he will have a med rare steak that peaked at 138-142 every time. That’s if a med rare is the objective. But the man knows how he like his steak to look, feel, and taste so let him do him by any name. Know your cook.
@@HushJoe great information
You know he's a hardworking man when he's got that sunglasses tan line
He got it fishin. He works in the duck room
He works inside
Hey, fishin' is hard work Jack ! 😜
@@rudygallegos785 that's what I tell my wife
I thought he was a surfer
My mouth is watering!!
Pit Boss is the best pellet grill out there. The reason is because of being able to open the middle to expose the fire for searing. Can’t do that on a Trager. I made a tomahawk ribeye on my Pit Boss about a month ago. The sear I got from opening the grate in the middle to expose the fire was awesome. It works better than the searing burner on my Weber gas grill, which rarely gets used since I got my pellet grill a couple years ago.
Totally agree. I had a traeger salesman tell me you dont need direct fire on a traeger because its true convection. Its a bunch of salesman BS lol. I worked in restaurants for a number of years as a chef and convection is just heat with forced circulating air. The pit boss does that too. I love mine but wouldnt say id never try another brand. who knows? i might like it.
@@Enchanted3DPrints if you want a grill that can do both, the Pit Boss is the answer! I’m sure the Trager can cook/smoke just as good as any other. The Pit Boss can do both. The build of the two grills is the same as far as guage of steel and what not.
I'm going to grill some baby back ribs and some chicken legs and thighs.
Oh yeahhhh
Got my stomach rumbling! Always enjoy the cooking episodes
'Save some for Miss Paula' ~ you're a treasure, John! Blessings! Jackie in upstate NY
Daymaker. Mr. Godwin, you bring happiness to just WATCHING this happen. You are the genuine article. Thanks for sharing. All the best to you and yours.
Looks 😋..that's way better than a ham sammich.. Nice..
Looks great !👍🇺🇸🦌🎣
Ooohh yea. Me and the wife’s cookin teriyaki chicken on the grill now
Sunday Fun Day
You should have thrown some bacon on it also. Everything taste better wrapped in bacon. You can wrap bacon in bacon and it is tasty.
Jesus Christ loves and cares about you all! God has a great plan for your life! Would it hurt to give God a chance?
DANG
IT JOHN YOUR KILLING ME…AND WHEN YOU GONNA TAKE ME FISHIN FOR SOME CRAPPIES..
Came home from church to some Godwin cooking 👌👌
Looks good,
I love duck dynasty, but when he said I’m gonna smoke it to 145 then sear it… 😳😳😳 I can’t watch beef being abused in that way! Si needs to slap you.
Isn’t 145 a bit high?
I’m coming eat at your house
Who, in their right mind, doesn't "like" a video of Johnny Godwin grilling a steak? Shameful.
Mouth watering! The butter wrap during rest put it over the top. Thanks for the video...by the looks of the size of that steak with beef prices right now....easy 50.00 + at where I live. This would be a very special treat
I just had a burger a few minutes ago and watching this made me hungry for a steak. Great video!
Hilarious, those tomahawk ribeyes are so overpriced, I just looked at one in Publix two day ago. The price per pound was around 18 or 19 dollars, the entire steak was over $60 and then you are also paying for that extra bone that has nothing on it. Just gimme a brisket, I'll be good with that
Bravo! Thank you, Godwin, I think I can finally cook a steak after watching this.
I need a steak!
Godwin has always been my favorite!
*Duck Commander* Bravo well done, thank-you sir for taking the time to bring us along. God Bless. (PS, No better way & No better Steak, thats exactly the way I make it for my family)
Godwin's the best!!
Yall actually still making the "D-calls" by hand... ? Well im Proud of yallz, for keeping them Roots of the Honest. Genuine. Dedication to Details on Authentication of good ol' Manuel labor for a days $paper
That's a big piece of steak! Where did you get that?
Just a tip to try with that pit boss if you will open that stack lid all the way you will get better air flow and an more even consistent temp
I’ll have to try the reverse sear looks good!
IMO Reverse sear is the best way to cook a great steak!👍🇺🇸🇺🇸
That looks lip-smacking good!
Just put a new Pit Boss out back.........keep the vids coming buddy!!!
John I like your Stirring Apparatus . John was going to catch that steak it wasn`t going to hit the ground on John`s watch .
Godwin! I was going to say you needed to try the reverse sear. So good! I like to go to 128-130, then sear. Great stuff buddy!
Im sitting here cooking a london broil thinking it shoukd be delious......now i dont even want it lol. Love Godwin he was always in my top 3 behind only si and reed
London broil can be very delicious if cooked right
Well done Godwin….looks great!
Great job, looks Delicious. I just like mine more rare though
Gordon James Ramsay would be impressed !
Dang son!!! My mouth was watering
Pray before you eat big guy ! Looks good
"Thumbs up for laugh @ 7:44"
Perfect food before getting in a hot tub... With speakers!
Love this content you guys have been releasing lately!
Sitting here in the middle of the night and my mouth is watering 😋! From Montgomery al
Yum! I always enjoy these videos! Thanks, brother 😊
I grilled my Birthday Steaks on my KAMODA. Love a beautiful TOMAHAWK perfectly grilled. (Love Godwin. 😉)
Sorry sir but way too done for me
If you like pepper put it in last
So. Godwin. I have another awesome way to cook a cowboy steak. If u can buy it in a vacuum seal pckg. There’s actually a slow cooker called “Sous Vide” it’s French. When I tell you that, that slow cooking the cowboy stk Leaving it in the vacuum sealed pckg cooking it in all it’s own juices for a few hrs. Well it’s indescribable 💕💕. Look it up and give it a try. Also wrks amazing with all vacuum sealed meats. DELICIOUS
I think you should try a Whitetail picnic, or shoulder cut this weekend. Put it in around 5am on 200*f ready for dinner by 6pm. Unbelievable how it falls apart in your mouth, Absolutely no teeth needed. I do this every year at least once on my Austin XL!!.. "Go86 Rebels" Widowmaker
This looks really good 😊
140 is medium already. I prefer to smoke until 120F then hard sear until medium rare (129F)
"nnd werr gunna pat that on there reeeeel good'
Lol I love godwin
I wished I lived somewhere where we had a go and have food like that on a regular basis! I’ve tried to get my family to get into bbqing. Everyone in my family thinks that steak should be almost burnt, and I live in Kentucky!
95 Degrees smoking, then take it to 120-125 let it rest, and you have an amazing medium rare steak, only other thing is chuck that pit boss away and get a ReqTec!!
Hey Mr. Godwin, give me recipe for some of these white perch we been catching. I know you’ve got a way to cook em on that pit boss!!! Bought mine in West Monroe a couple months ago and almost forgot we have a kitchen! Most week nights and every weekend it gets fired up!!!
Godwin you need your own channel. You are fun to watch. Grilln and chillin with Godwin.👍 keep on keepin on dude.
Iam in india super I like ur cooking
It's cool that the whole family and friends are all making great videos together!
That looked so good I could smell it over here on Long Island....
You know God when cooking steak is a really good gig for you because not really a lot of people know how southern folks really do their steak Actually I found a quiet interesting and I'm sure that when you that that stick on your teeth buds and they started exploding I'm sure that all was almost basically a personal moment for you
no wonder he is obese, too much meat, too much fat, and than he adds butter to a steak that is resting.....
you are a heart attack waiting to happen!.
Knocked it out of the park. Cant wait till the next one
Man when I bbq 🍗 my steak I think of not wasting the good meat or money on grocery first. No one want to burnt a steak 🥩 and waste money while children are hungry in Africa
Love the program thanks John , keep em comin
thanks from Australia, try some kangaroo i think you will like it 🙂🇦🇺
Super one? Now how a bayou boy getting foodstuffs from a miners Inc? A Minnesoooota company?
Lol 😂 I just saw one of these steak in the grocery store and I thought to myself those are the steak Godwin is always talking about.
Screw the woman ,she gets a BBQ hotdog,. Keeping that steak all to my self.🤭🤭🤭
A little overcooked for me if anything. Good simple seasoning 👍 cant really beat a day with a good ribeye!
I want a bite 🤗😊
I love using crushed peppercorns !!!and letting warming butter and letting the meat marinate in the butter …the longer the better !!
Love these Godwin!!!
Your woman gonna love that 🤣🤣🤣🤣🤣 yea like im gonna share a steak like that with my wife!!!🤣🤣
140 degrees ?
Wrong salt.. use kosher NOT iodized
Wrong pepper.. use coarse ground