Tomahawk grillen op de BBQ met een perfect kruidenboter recept van Goeie Dingen Steak rub! Hoe maak je tomahawk op de Masterbuilt AutoIgnite 545 Leuke content? Zorg dan dat je geabonneerd bent op dit kanaal, kost niks! (* Abonneer je hier op mijn kanaal: Kom langs in het Barbecue Paleis in Cuijk als je geïnteresseerd…
This is the third and last review of Aaron Franklin’s Masterclass. In this episode I will smoke the mother of all Texas BBQ cuts, a full packer brisket. I will follow the Franklin BBQ brisket recipe step by step, but since I don’t have an offset stick burning smoker, I am going to smoke the…
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Get an exclusive Surfshark deal! Enter promo code AntsBBQ for an extra 3 months free at ( A backyard version of the all new Pork Belly menu item at Goldees BBQ. I helped Jonny make these at Goldees when I visited and (with permission from Jonny) I adapted it to a backyard version you guys…
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Amazing
Great video Tom, like the new Weber. It seems the Bullseye gets much hotter for searing or the camp chef with the sear box attachment! Maybe Weber should offer a sear box attachment?
The Spirit did a nice job on those chuckies.
One thing I like better about the newer models of propane grills is the burners go front to back. It gives you a better low and slow option. My older one has the controls on the side and go right to left.
Very nice Tom🥩🎄
I would leave the hood up when searing. That way you can let the side faced down get as much char as you want. Then on the flip do the same thing. Once you have two sides you like, move the steaks over to the cool side drop the hood and let the steaks come up to the Internal temp you want.
Also, I would hit the steaks with some Lea & Perrins. I find it aids in getting a good char. I think it's because it has brown sugar in it which aids in carmelization.
Turn the other burners on high too. It will get much hotter overall
I really look forward to your videos, keep em comin' ! We want more s&s travel kettle and bullseye deluxe vids though !