Steak Frites! | Chuds BBQ
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- Опубликовано: 10 июл 2024
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Pots & Pans
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►Made In Stainless Clad Set
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►Made In Carbon Steel Set
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Knives
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►6" Nakiri
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Appliances
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►Weber Kettle
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►Chamber Vacuum Sealer
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Ingredients
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►Chud Rub and 16 Mesh Black Pepper
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►Fogo Charcoal
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►Wagyu Tallow
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Small Cooking Tools
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Welding Tools
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Хобби
The key I found in a reverse sear is to cook it to 115° , and then let it rest down to 100° and then sear on a screaming hot grill. I get it to 125° and let it rest for 10 minutes. It works for me. I am carnivore, and do an absolute ton of steak.
I do this exact same thing. Gives a lot more room for that perfect sear without getting close to overcooking it. Works flawlessly with my smoked tritip.
Ribeye and eggs, everyday
Same here! Perfect every time.
Carnivore FTW!
Yup! 115 is absolutely the sweet spot for reverse sear and it's definitely better than sear then cook. So much more of that flavor gets into the meat.
Chopping montage was extra satisfying today 😊
Brooks happy dance says it all!
Yeah. You said it first. This was the first time I noticed her dancing around as she ate.
The evolution of the 'speed chop' is now the 'speed peel'. Love it!
I live for the chop
Love the Letterkenny “to be fair” reference
YES
Canadian here. Loved it.
Double Chud Day!? Huzzah! 🎉
I know I thought maybe he screwed up and was going to remove one, glad he didn't
@@jamesbell5793he did :/
@@Cray2TheZ exactly...i was in mid watch when it was pulled?!
@@KyleKendall71 I hate that when it happens! Oh, well.. I guess you got a nice sneak peek ;)
As for the french fries, the important parts of a triple cooked fry, invented by Heston Blumenthal of the Fat Duck, is first of all cook them in water till they almost fall apart, this is very important and often forgotten.
Resting the cooked fries in the fridge, freezer or freeze dryer, is of utmost importance you need to lower the moisture content of the fries, if you want the starch to transition into the glass phase. The transition into the glass phase during frying is what makes fries crisp and crunchy.
I cannot emphasize enough how important it is to fully cool and lower the moisture content of the fries, without low moisture content the starch cannot transition properly into a glass phase and you will get rubbery limp fries.
After the first frying stage (266f 5min) resting and fully cooling the fries is once again of the utmost importance.
The second frying is done by Heston at 356f for 7 mins. It can be done at higher temperatures 392f for slightly shorter times, as the high temperature will aid in the starch transitioning into the glass phase.
Definitely agree with the crust thing, It’s gotta look good too
@9:33 about the potential to overcook a reverse sear, my method is to take it off at 115 to 120 and put it in the refrigerator for at least 60 minutes before searing back up to around 130 and resting for at least 30 minutes. It takes longer, but if you plan on the extra time in the fridge before searing, the results are amazing. IMHO, of course.
Austinite here - The thumbnail, graphic design, and branding of this channel is so solid. Thanks for the great content.
I was watching this at work, and, the chopping sequence was so smooth I nodded off 😂
I love the reverse sear. I've found the smoking first dries the exterior, which makes for an amazing crust, but it has a nice mahogany hue to it. As others have mentioned, resting the steak before the sear makes all the difference in making sure your don't overcook it.
I agree with this, let it rest before you sear it, then get the crust going. The result is a perfectly cooked steak with flavour you cannot get with the traditional method.
agreed on the crust of a steak being more important than the cook itself
I hope someday Brad makes a super cut of just cutting/peeling/etc sped up. Just like 8 hours of it straight. Like one of those yule log channels, only chud cutting.
This is my glowing endorsement for the asmr knife work as a segment of the video 👌🏾
Great timing for me. I am planning a similar dinner. I dry brine the night before, add fresh cracked pepper, reverse sear, starting low and slow on the grill with a little smoke, and finish by searing the steak. Since the grill is nice and hot, then I grill some Asparagus with olive oil, salt, and pepper. Pair it with a nice Bordeaux and voila! Dinner is served. :D
Once again , I am smiling from ear to ear !!!.. BBQ GOD !
(Deep voice) “Did you say Steak???” Am I the only one that caught the Deuce Bigalow Male Gigolo reference?! 😂
One of the coolest experiments I’ve been doing over the last six months; picked up a thermometer from Combustion Inc. with 8 temp probes and watch the temperature rise as you cook and then watch it rest and carryover and how it moves. I find that at least on my gas grill, where I shut the lid and use grill gates that it takes about eight minutes for a 1.5in strip or ribeye. Two minutes, flip four times. That brings the center up to about 105 and then pull and let rest and watch it keep carrying until about 125-130. And just like you, if the center doesn’t hit what you think it will, you can put it back on for a minute or two and it will bump it up. Your rest on the heated grill is what probably took you over.
Did some hand cut fries recently when I was making Chicken Fried Steak using Beef Tallow. Did a soak and two stage fry (thank you Bill Millers some 30 plus years ago) and my family was blown away with my small attempt. Will certainly try to take it to the Chud level next time
Definitely agree! Crust is king!
I agree. We pull ours at 110-115 and rest then sear also. Comes out great every time. Keep up the great work!
Food as always looks fantaste-ic! love to see the great knife work as well. great job my guy!
And I am truly inspired by your culinary expertise and passion. Your ability to create flavors that tantalize the senses and bring joy to every bite is exceptional. Your dedication to perfecting your craft shines through in every dish!
And I am Floating Village
That potato peeling scene was epic,,,, very soothing. Delicious looking meal!!
Sear at 750f plus with the grill top up finish indirect with a half beer & half butter mop sauce is my method for thick cuts. Green pepper corns & sweet paprika are also unbelievably good additions.
Your editing skills are on point, the potato peeling especially
Really enjoy your videos, enthusiasm, and knowledge. Keep it up! Damn that Tomahawk looked delicious.
That looks amazing! Thanks for sharing!!
Your progression over the last couple years as a vegetable chopper... world class! You need to think about trying g for a Guinness Book entry!
Chud, you ever sleep? Video is ending and you got another chimney going haha!
Thank you for your efforts. I've learned a lot from you these past couple years.
This guy is quick with a knife!
Lookin' good! Def going to have to try this out
Super fun and interesting video Bradley - love your work! Of course, now I'm on the hunt at restro supply stores for secret potatoes next week tho!
Y'know, I was watching an ad on one of your videos for Helix where you show the configuration process, and I gotta say, you are peak Dog Dad. Building your mattress for "Official Taste Tester" rather than Brooke.
Legend.
Thank you for that extended potato cutting ASMR 😅
Nothing wrong with Russets. We have a special Caribou Russets. Why do you need your potatoes white? Just rinse em off and fry em up! Dark Russet fries are the best with malt vinegar.
In Belgium (famous for making the best friet in the world) they combine that first stap by pre frying the potato at 160ºC in oil and not use water for pre boiling at all.
Because of you. I only use Porter Road now. I used to use other online "farms" but Porter Roads meat is great and customer service is amazing.
Their brisket though a little expensive is very very good.
@@MrThespian4a little .? Come on man . More like robbery
Love a good crust but I also want my medium steak! Yum. Great vid
That looks tasty 😊
Brad ya should slice up onions and mix in with your fresh potatoes not frozen, add salt and lots of black pepper then smother fry in a pan .
That look on your face with the cicada was hilarious!!!
Chud, I use my Yoder all the time for reverse sear. Smoke to internal 100-110 pull, then move the steel plate crank to 450. Buy the time it takes for that raging flame the stake is ready for an awesome sear. I find using the regular grates allows for more exposer to flame than the aluminum sear grates.
Great video! Thanks for sharing.
Lookin' good! Cheers, Bradley! 👍🏻👍🏻✌️
Porter Road products are top shelf. I buy all my backfat from them for sausage making.
Legit master chef!
Looks delicious! Can't wait for that backyard Hawaiian Kalua pork video 😋
I'm drooling yum!
I have boiled russets (cut into fries) in salty water with a splash of white vinegar before, skipping the rinse stage, maybe for like 4 minutes or so. Let them steam dry on a rack and then do the double fry. Turned out really damn good. Great video as always!
You are a master. Love your content sir!
One day after my 4 kids are grown, and inflation stops killing me, I will be able to afford to order a chuds grill. Keep going man, I need like 7 years, I'll keep subscribed.
Both methods are really good on steaks. I prefer the reverse sear for the wall to wall medium rare no gray band. Get some extra flavor from the smoke. As others have said, pulling at IT 115 degrees and letting it rest will allow for a harder sear without over cooking the steak.
You Rock, another incredible video!!
Thank you, i needed that
That look when that cicadda got in your light that should be on a t shirt great vid
Two Chud videos in one day???? My birthday was a few weeks ago, but I'll take it!
100% reverse sear. No issues getting a killer crust or overcooking.
Looks great! for extra crispy fries, try omitting the paper towel in the bowl step. What you are doing there is creating an environment rich in steam which will start working against the crispy you just put on with the fryer. A wire rack on a pan will help to retain the crisp factor.
Nice Chud box💯👌
Love the fact that you’re teaching Americans how to braai 😎
I always do a reverse sear on my steak. I use my offset to bring it to about 110, let it rest for 10 mins or so then sear it either over grill on the fire box, or inside on a screaming hot cast iron skillet.
Love it! I am with you on the traditional sear. I have been pulling at 118º to get a good rare that I prefer. I also soak my fries with a bit of vinegar, I think that helps with the crisp a bit. Overall, I would definitely devour that meal.
You know it's good when she started dancing😂
7:14 Chud my man water boils 1 temperature and cannot exceed that temperature unless it is pressurized. Even the very bottom of the pot would be within reason of 212 degrees because the water is cooling it just like a watercooler on your PC.
9:23 as another BBQ lover, yes you're absolutely correct. Except I would say perfect crust with medium temperature is my favorite. I like the reverse sear but you bring it up to 100-110 at most before you sear and you do not wait you just dab it dry and right in for the sear.
19:43 happy steak dance rofl
I typically run the water clear on my potatoes as well, but i add ice to the water to kinda blanch them in a sense. I then dry them off and double fry them in beef tallow.
to get the fries a lil more crunchy try a lil bit of cornstarch on them before the last fry.
Agree on the reverse sear, I went back to normal for the same reason, I don't get the color I want at the end sometimes and feel like I need to sear longer for the crust I want and then I fear overcooking! Im with ya!
“They’re not going to look like McDonald’s French fries….” GOOD! I keep hearing people on RUclips rave about McD French fries. I don’t know if it’s regional, but here in upstate NY, the McD fries are normally flaccid, undercooked, under-seasoned shoestrings. Virtually every other fast food place does a better job (which usually isn’t saying much.) I’ll have to try them from another part of the country some time to see if I’m missing something.
I watch all ur videos and they r great. I appreciate when u admit that u may have slightly overcooked the steak ( it still looked great!). And of course no video would b complete without the “official taste tester!” I’m gonna check out porter road. Thanx
Ive found just salted butter before resting is enough salt content to finish (after the initial pre-cook salt/pepper seasoning)
Undercover Letterkenny shout out my man.
one cut I've not done yet but so need to give it a go
I have found that the reverse sear gets a better crust. The crust forms when all the moisture has been removed. Searing it fresh steams it for the first few minutes. Instead cook it reverse sear to your desired temp and that will dry out the surface of all moisture completely, let it rest while you add some coals to the fire and then blast it hot as you can. If you cook it to below your target temp there is no need to rest before searing.
I think I need that slide grade for my chudbox...
Gonna go ahead and add fries to the list of things that dont get better when prepared at home. Along with potato chips and hot dogs.
Dude yes! ❤
Have you tried a simple double fry in beef tallow for your fries? Because this is how French folks do French fries
I use the pellet grill for the reverse sear. Leaves a little smoke ring instead of a gray band after the sear. I rest them, then sear them off over the open fire box.
I have found that the best reverse sear needs to be pulled at 100-110 degrees and then seared for 2 minutes per side on a thick cut steak like that. Anything more will for sure end up overdone. Ironically I am on the other side where I feel like traditional searing always winds up with an overcooked steak that has lost the best crust while it came up to temp. Love your videos. Not a critique at all. Just sharing what has worked for us.
i'd love to try a tomahawk, but dad gum they're so expensive, looks really good man
You should do a cook with Porter Road's pork brisket it's amazing
Two videos in the same day? What'd we do to deserve this treat?!?
I saw that too but the other was was taken down?
As a person from the French fry capital of the world. The key to a good fry is blanching them before the first fry. No need for an overnight soak.
Maybe you can try breading the fries or dusting them in a seasoned flour cornstarch mix, that might make them crunchy.😅
To get a little crispier you might want to do a light batter on the fries before the final fry.
This is my favorite steak
It was a great my bro 👌👌👌👌
For the fries try lactofermenting first. Josh Weissman has a vid where he tested that method.
I take off my steak at a pretty low temp so i dont overcook it when i sear it. You could also always sear first and then put it in the oven the rest of the way.
reverse sear till internal hit 100-110. much colder than 120-130. this will give you time to get that perfect crust , imo
Awesome
Best way to cook a steak like that, and I'm surprised you are not doing it this way, is to smoke it low (225) till it comes to about 90 degrees, then Sous Vide at your temp of choice, then sear, in cast iron or on the coals till you get your crust. Best of all methods.
freeze the frys before the frying gets me crispy every time.
Legend
Have you tried kenjis fry recipe? That guy always has some crazy tech. Whenever i make his stuff im not disappointed. Your food all looks great too dont get me wrong i love the channel... just if you're into experimenting on the fries is all
if u dont boil them and do a 5 min cook in the fryer at 350 take them out then put them in the fridge for a hour to 3 then do the 3 min flash fry they will be way more crispy and still cooked through
Hollandaise sauce 11/10 (it does go to 11). A great plated feast you cooked up there. =^)
When I reverse sear, I always rest my steak for 20ish minutes before I sear it. The temp drops while resting, and then I can sear it without worrying about it being overdone.
I smoke at 180-200 then flame broil it to ensure i get great crust with out over cooking the inside
Great!