This is my favorite BBQ/grilling channel. Malcolm is a guy I’d love to have a few beers with while cooking something on the grill. He just seems like a cool, down to earth kind of guy.
What I like about you is you are not afraid to get your hands dirty. I see a bunch videos people using utensils, fireproof gloves, what not. I prefer my hands a little burnt and dirty.
Great content Malcolm. I bought your AP and Hot rubs. I made skinless/boneless chicken breasts for some fajitas on a PK360. It was next level eating. Thaks bunch for what you do.
I've always liked to try other peoples methods but this here is the winner in my opinion and my new way to impress my guests with a great ribeye! Thanks for the video!
Well, if you’re going to be a king, it might as well be a steak king! I think Guga (from Sous Vide Everything/Guga Foods) would be a serious challenger for the crown though. 🥩 🤴
Hi Malcom, love your authentic technique and personality! I love to grill on my weber and now you will help me in doing just that! Update to follow as I perform your ribeye and mushroom/wine reduction tomorrow. You are great! Hugs....Cherie
Ha ha... hey, that "age in life" can come at about any age if you've had the wrong experience in a relationship. That point in life when you see a beautiful woman and think "yeah... I bet she's a handful to deal with though..." vs a beautiful steak where you know with absolute certainty that it will be an excellent experience and no regret on the back end. LOL
I have seen steak competitions where they wrap string around the steak to keep the shape during the cook. Also, basting in butter in the last half of the cook. And last, they put the steak on a grate while resting so as not to ruin the grill marks... Your thoughts?
Lovely! Most people don’t how to make a medium cooked steak. It’s a balancing act. They’ll cook it rare, because that truly is the easiest way to cook a steak and then it will rest over to medium rare on the spinalis. They’ll then claim that is THE way to eat a steak. Meanwhile it takes an artist to cook one medium all the way from edge to middle to edge. Mr. Reed is just plain special.
I see that the Grill Grates prevent the meat from burning and give those handsome grill marks, but do the Grill Grates impede or hamper the charcoal grilled flavor of the meat at all? Any downside to using the Grill Grates?
Dam, my dad had a grill like that growing up, wish it was still in the family. Ours was not black on the outside and I remember how light it was. That was back in the 70's guess they got it right back then and if it works , don't fix it.
Malcolm, haven’t cooked competition ribeye before but def interest after hearing you break down the event by time. My question to you Is I always season my cutting board and roll all the edges in SPG before a cook. Saw you did both sides but not around edges. Is that on purpose for tasting?
Killer Hogs have some of the best rubs and sauce I have ever used. I live in KC and their product is sold at the KC Grilling Co. in Olathe. AMAZING. Also, they have the best Spicy Garlic Pickle Chips I have ever had in my life!!!!!!!!!!!! Order some and if you don't like them, let me know and I will refund you.
Great demo Malcolm. I recently gave away my GrillGrates for my Kamado Joe Classic. I prefer my steaks with a well developed sear on the surface. With the GrillGrates you sacrifice the sear for great looking grill marks. Very pretty and appetizing, but as tasty in my humble opinion.
So they reward sear marks (looks) over an all-surface sear (flavor) at these contests?? I'd use those grates upside-down for steaks, charcoal flavor plus maximum sear.
Hey Malcom, Great video! I have one question though....when you take the steak off the grill at 128 degrees, does the temperature continue to rise? I have a temp chart from Amazing Ribs that shows medium doneness @ 135-145 degrees. Your steaks certainly look medium to me.
Just one question my friend? Once you take em off to rest, do you cover them with aluminum foil? I've researched it and it seems to be a personal preference. I didn't notice you did that in your video. Your steaks look amazing dude!! Thanks inadvance.
Fatty steaks like a ribeye are generally preferred cooked to medium as it helps render and soften more of the fat so you have a juicier steak. Steaks like filet mignon or NY strip are more suited to medium-rare.
Malcolm I desiring a good ribeye now. I just cook for family and friends but love your channel. Anyhow I don’t think I can lug a Kamado Joe around anyhow. Hey are the black gloves required for the cook I see you using them all the time. How do I get some?
Wes Simpson he’s using venom steel nitrile gloves for sanitary reasons. I use them or the knockoffs they sell at Harbor freight for gun cleaning / cooking. Much thicker and nicer than medical gloves
Man I have became a fan of your showing and cooking!! I bought a Old country wrangle II had left charcoal grilling was a bad move, now saving up to get the PK 360! You have made me a believer it's the beat charcoal grill for my money! Thanks on all your tips and keep up the great grilling! P.S. could you do some grilled asparagus, been have problem on time on them?
Looks fabulous! In the kitchen , I am the bomb! I can whip up anything and make everyone's mouth water with whatever I put on the table! With that being said, when it comes to grilling? I am a complete idiot! I love my steaks and such cooked on the grill with charcoal but IF i do manage to get it started and the coals white? It cools down before my meat is cooked thoroughly... I use a weber grill with Kingsford or Royal charcoal. Those flaps on the bottom and top just mess me up whether they should be open, closed or whatever! Also, where do you buy your black gloves? I've can not find them anywhere!? Thank you for showing me how to properly light a grill as I am getting ready to try your technique while putting some fajita meat that I have had marinating in the fridge since last night! I use enough charcoal that in my opinion should keep going long enough to feed a small country but mine gets cold rather quickly! :(
This is my favorite BBQ/grilling channel. Malcolm is a guy I’d love to have a few beers with while cooking something on the grill. He just seems like a cool, down to earth kind of guy.
Drink some beer and talk about smoke'n & grill'n
it was an absolute pleasure watching and listening to you.
What I like about you is you are not afraid to get your hands dirty. I see a bunch videos people using utensils, fireproof gloves, what not. I prefer my hands a little burnt and dirty.
Professor Malcom... I love the way you teach us! Keep on coming..... Thanks!
Great content Malcolm. I bought your AP and Hot rubs. I made skinless/boneless chicken breasts for some fajitas on a PK360. It was next level eating. Thaks bunch for what you do.
Love this guy he got the right road to drive on to great grilling
I've always liked to try other peoples methods but this here is the winner in my opinion and my new way to impress my guests with a great ribeye! Thanks for the video!
This was the most educational video I have ever seen and I have watched hundreds of cooking videos. Thanks for this.
Thank you. It was well explained and easy to understand. Your the Steak King.
Well, if you’re going to be a king, it might as well be a steak king! I think Guga (from Sous Vide Everything/Guga Foods) would be a serious challenger for the crown though. 🥩 🤴
Giving up the knowledge, AMAZING!
Hi Malcom, love your authentic technique and personality! I love to grill on my weber and now you will help me in doing just that! Update to follow as I perform your ribeye and mushroom/wine reduction tomorrow. You are great! Hugs....Cherie
I want to be the judge at one of those contests. Talk about the best job ever.
Go to SCA's website and look to see if a class is being held.
Thanks Malcom for your SCA tips as I'll need them as I'm competing in the Red Raider Throwdown in Texas next month
fuck yeah nice cowboy hat dude
How’d you go?
Thanks Malcolm. Authorative explanations give us some great inside knowledge
When you;ve reached that age where a good looking steak makes you click faster than a good ;looking woman lol
Ha ha... hey, that "age in life" can come at about any age if you've had the wrong experience in a relationship. That point in life when you see a beautiful woman and think "yeah... I bet she's a handful to deal with though..." vs a beautiful steak where you know with absolute certainty that it will be an excellent experience and no regret on the back end. LOL
What age is that? 35?????
@@gunchief0811 its different for everybody lol
Amen!
@@Piggy-Oink-Oink 16 for me
I'm a grand master BBQ pit master but I still enjoy learning more and more
Nice Job
Thanks
thanks malcom. i have used many of your recipes and you have not failed once
hi malcom, thank you for this video i really helped us with the SCA event here in CAlif. we to a solid 4th .2 points behind 3rd!!
Way to go JIM!!
Thank you very much!👍👍👍
Hey! My dad got me that kind of seasoning for Christmas...awesome lol
Malcom that is some valuable instruction! Thank you very much
Malcom Reed is THE MAN on cooking , Great tips !!
Where do you buy the grill racks from that you use to make those nice grill marks with.?.
This guy really knows how to grill steaks, I'm going follow his instructions and cook some Ribeye Steaks this weekend. Thank you for your tips Malcom.
dude you made me want to try my hand at one of these thanks for the video sir!!!
I have seen steak competitions where they wrap string around the steak to keep the shape during the cook. Also, basting in butter in the last half of the cook. And last, they put the steak on a grate while resting so as not to ruin the grill marks... Your thoughts?
Looks delicious 🤤 a good tips for a perfect grill...I'll try it out this weekend... thanks 👍
Love your work Malcolm! 👌
Where'd you get that grill grate for steak grilling?
Loved the video. What a good temperature probe?
Lovely! Most people don’t how to make a medium cooked steak. It’s a balancing act. They’ll cook it rare, because that truly is the easiest way to cook a steak and then it will rest over to medium rare on the spinalis. They’ll then claim that is THE way to eat a steak. Meanwhile it takes an artist to cook one medium all the way from edge to middle to edge.
Mr. Reed is just plain special.
What seasoning did he use?
Really love the videos - thanks Malcom & PK!
addicted to your style of bbqing awesome food and techniques
man thats a fine looking grill you have there. it seems to work very well.
In u’r butter u add (AP) , what is AP.
?
Great video. How long after turning before you get the desired internal temperature? I do not have a thermopen so I have to rely on a timer.
thank you ill be tryin it
Trim knife used?
*SP&G. ‘Nuff said!*
Where did you get that slotted spatula?
Great Info Malcom that gives as great head start.
Boy, my mouth is watering! Great looking steak. I need to try your way next time I do a rib eye.
So you cook these over direct heat?
He did. You can sear and then move off the heat as well with a PK Grill
Hey man that’s slick how your spatula grooves match the grill top. What brand are those
Good call on the basting! Man they look good!
I see that the Grill Grates prevent the meat from burning and give those handsome grill marks, but do the Grill Grates impede or hamper the charcoal grilled flavor of the meat at all? Any downside to using the Grill Grates?
Thank you!
Doesn't leaving the salt on it that long suck all the moisture out tho?
Malcom you know what your do'in , that looks delicious !
What knife is he using here?
Bro thank you ! We are going to do this next weekend
Is the wood wet or dry ?
Dam, my dad had a grill like that growing up, wish it was still in the family. Ours was not black on the outside and I remember how light it was. That was back in the 70's guess they got it right back then and if it works , don't fix it.
Where do you get grill grates? Any on the Web?
what is AP that you put in the butter?
\
PK Grill Nation. Stunning videos, keep up the good work sir.
love your videos keep up the good work
Malcolm, haven’t cooked competition ribeye before but def interest after hearing you break down the event by time. My question to you Is I always season my cutting board and roll all the edges in SPG before a cook. Saw you did both sides but not around edges. Is that on purpose for tasting?
If you are doing a comp, I would suggest you hit the sides.
What kind of glove is that?...latex?
Dang second time watcged this going to the butcher now for Ribeyes and fire up my PK. Hope they come out like yours.
What is the brand of the grill grates?
Killer Hogs have some of the best rubs and sauce I have ever used. I live in KC and their product is sold at the KC Grilling Co. in Olathe. AMAZING. Also, they have the best Spicy Garlic Pickle Chips I have ever had in my life!!!!!!!!!!!! Order some and if you don't like them, let me know and I will refund you.
What is sca?
Looks really good man. Great job.
Keep rockin it. Looks amazing.
Man that looks sooo good !
Great demo Malcolm. I recently gave away my GrillGrates for my Kamado Joe Classic. I prefer my steaks with a well developed sear on the surface. With the GrillGrates you sacrifice the sear for great looking grill marks. Very pretty and appetizing, but as tasty in my humble opinion.
Excellent tutorial Mal!
Use frozen steak or just cold?
thanks
Awesome job!!!
Damn I wanna try this steak. I have my own recipe. What do most people think about char or heat crusting a steak?
If you are just trying to get the temps really hot then just use cedar since it burns very hot.
Yea, tastes like a closet.
@@biggiebaby3541 so damn true lol...
@@biggiebaby3541 LMFAO!
So they reward sear marks (looks) over an all-surface sear (flavor) at these contests?? I'd use those grates upside-down for steaks, charcoal flavor plus maximum sear.
There is no standard for grading the appearance. I personally look for a nice (not to black sear line and even sear underneath.
Hey Malcom, Great video! I have one question though....when you take the steak off the grill at 128 degrees, does the temperature continue to rise? I have a temp chart from Amazing Ribs that shows medium doneness @ 135-145 degrees. Your steaks certainly look medium to me.
About 5 degrees
Yes it’s called carryover cooking
7:48 he mentions it goes up another 5°
Good video I cook like u said and my rib eye was delicious thank you. God bless you
Merci mec 🙂
Great job, love the way its being done!
Sounds awesome!
That steak looks amazing I wish I could taste it
Just one question my friend? Once you take em off to rest, do you cover them with aluminum foil? I've researched it and it seems to be a personal preference. I didn't notice you did that in your video. Your steaks look amazing dude!! Thanks inadvance.
Choice graded?
been watching for so long but just now realized I never subscribed!! Subbed now! BBQ ROIT
Is normal to go with medium as opposed to medium rare when you present to the judges? Is that a standard ir just in general most judges go for medium?
Fatty steaks like a ribeye are generally preferred cooked to medium as it helps render and soften more of the fat so you have a juicier steak. Steaks like filet mignon or NY strip are more suited to medium-rare.
True Medium has a smaller window so it makes for a harder point to hit.
Legend has it he is still basting the steaks with butter
Thanks, now I'm hungry
Malcolm I desiring a good ribeye now. I just cook for family and friends but love your channel. Anyhow I don’t think I can lug a Kamado Joe around anyhow. Hey are the black gloves required for the cook I see you using them all the time. How do I get some?
Wes Simpson he’s using venom steel nitrile gloves for sanitary reasons. I use them or the knockoffs they sell at Harbor freight for gun cleaning / cooking. Much thicker and nicer than medical gloves
Great job sir!
What significance do grill marks have?
Spookeyclown besides just making the pretty sear marks it also adds flavor to the meat
I wonder what place he came in?
If aliens had the Death Star pointed at Earth and a grill off was the only way for us to survive I'd choose this guy.
Man I have became a fan of your showing and cooking!! I bought a Old country wrangle II had left charcoal grilling was a bad move, now saving up to get the PK 360! You have made me a believer it's the beat charcoal grill for my money! Thanks on all your tips and keep up the great grilling! P.S. could you do some grilled asparagus, been have problem on time on them?
very nice, looks yummy and juicy indeed
Why would you want to pull out the moisture with salt in the beginning
You don't if you keep it moderate. Also best practice is to pull it back from the extreme heat and cook it slowly on the side.
It is using the salt to dry brine the steak. If you know what you are doing, it will be moist
Looks fabulous! In the kitchen , I am the bomb! I can whip up anything and make everyone's mouth water with whatever I put on the table! With that being said, when it comes to grilling? I am a complete idiot! I love my steaks and such cooked on the grill with charcoal but IF i do manage to get it started and the coals white? It cools down before my meat is cooked thoroughly... I use a weber grill with Kingsford or Royal charcoal. Those flaps on the bottom and top just mess me up whether they should be open, closed or whatever! Also, where do you buy your black gloves? I've can not find them anywhere!? Thank you for showing me how to properly light a grill as I am getting ready to try your technique while putting some fajita meat that I have had marinating in the fridge since last night! I use enough charcoal that in my opinion should keep going long enough to feed a small country but mine gets cold rather quickly! :(
This man is a national treasure and must be protected at all cost.
Dry rub....let sit...this guy knows what hes doing!
U R the Man!!!!
Malcom's the best!!!!