In this video I show you how I grill a steak on my smoker using a live fire. Use this link to get 15% off your first order from Porter Road!
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Can anyone direct me to the gloves Jeremy uses? Both the exterior and interior gloves? TIA.
I cook over direct coals when cooking steaks you should try mesquite wood when doing steaks lots of flavor great for short cooks
You really not going to film cutting into them ?
Jeremy do you still have the Franklin smoker someone said that I won something on your channel and they're going to send me the Franklin smoker for $150 if I pay the shipping up front is that a scam
Great content fella per usual
All the “tid bit” tips packed in this video are great ….awesome content as usual. Also think I saw Randy peaking through the fence still trying to figure out what ‘enzymatic’ means….
would love to see you use this method on a santa maria grill. i have one in los angeles if you ever want to use
cast iron is better than carbon steel for searing for the same reason thicker metal for a smoker is better than thinner. heat retention.
I find the overcooked gray band around the outside of the steak to be unappealing. I prefer to salt the steak then sous vide it and sear it over an intense fire to achieve a nice crust and a uniform color without the gray band.
I didnt think of using my smoke box to grill meat, its pretty small though. Im in the process of making modifications to my really cheap smoke hollow PS9900 4-in-1 to make the charcoal grill and smoker side work much better. One of the modifications is making the vent on the lid come down to grill level and I have a permanent solution for that, but I was wondering how it would effect normal charcoal grilling having the top vent at grill level. Maybe it will just add more smoke flavor as I use lump charcoal and wood chunks to grill. I cant find any answers so I might just be experimenting. I used cheap flashing to extend the vent to the grill level when I smoked ribs and it was already the best tasting beef I ever had so thats enough of a win for me to try my permanent vent fix. I think I will make a youtube video on it as my first video as there are not many very cheap smoker mods available. But this video has given me more to work with and I thank you Jeremy.
Are you on Telegram?
0:00 I am sorry, but a real mad scientist would use a chimney to retain heat and expedite the process of turning wood to charcoal with minimum loss. Need to be more edgy…
Always, ALWAYS, cook your steak the way you like it. I agree with everything you said in this video and it is an excellent source of information.
But, for me… I am of the camp that "Grill Marks" matter. Not only do I want a wonderful tasting steak, I also want the most beautiful grill marks I can produce and have a set of cast iron grates with triangular, pointed on top, bars that deliver very sharp, well defined, absolutely beautiful grill marks, the kind that make your ancestors proud. We first feast with our eyes.
Other than that, Spot On! LOL Thanks for the great video!!!
lol how to grill a steak….lol running out of content?
Great video! You should have done a "Pepper-Bae" thing at the end!
Hello, great video. I have a gas bbq with a sear station. What's the best way to cook it on that. Also, would u use oil or butter on the steak and just salt, then pepper at the end. Thanks Steve from the uk
Jeremy: “I need something delicious, and FAST”
SpongeBob narrator: 12 hours later
😂 Amazing video, Jeremy! That steak looks phenomenal. My mouth is watering. I need to get the smoker going again. Winter can move along now!
Great video. They look great. I would love to see a video with this pit and you cooking different meats like a brisket and ribs or chicken to see how it would be managed on one pit.
Ive got to be honest Im shocked to hear Jeremy uses a pan to cook steaks so often. I never EVER cook steak unless Im doing reverse sear on my grill. I cant imagine eating a tasteless pan cooked steak.
Meh… large ring of well done meat all around the edge.
Great looking steak! Happy to see the 1975 arrived. 🍻
Letting your steaks come to room temp and pepper/garlic burning on your steaks has been debunked so many times.
Agreed so many vids about reverse sear which is not bad but this video here is how i almost always do my steaks noce video
"I need something delicious and FAST." proceeds to spend hours burning down wood coals.
your content is always fun and entertaining, but I loled at that one.
Mesquite + Hickory = Best BBQ flavor!
Thank you for sharing this way
In central texas that’s what we do direct heat wood coals.
Would reverse searing allow the outside of the steak to remain colder and therefore take in more smoke flavour before searing it? Or does the steak still take on good smoke flavour after searing?
I do a lot of steaks exactly the same way, or in a cast iron skillet while basting with butter but when I get into my really thick cuts (Tomahawks and such) I prefer the reverse sear method and then sear directly on the coals.
"Mesquite doesn't work well for bbq"
*All of Texas: GASP!!
Now I'm wondering if I should try to sear on the Recteq pellet grill. I'll have to give it a shot.
We just cooked some flat iron steaks plus some venison. I put the pellet grill at it's lowest setting, which increases smoke. So it's about 180. Often I rest some bacon on the meat, or on the rack above it to drip onto the meat, which is pre-seasoned. Once the meat reaches 105, I take it in where I get an iron pan very hot (over medium on our stove) and cook some bacon along with about 50 pounds of butter 😉 . Once it's good and hot, I'll sear each side, spooning the butter/bacon fat over the steak as I go and sprinkling a little garlic powder. I'm liking the idea of adding the pepper at the end though. I'm definitely losing a lot of flavor in the process.
So far this has worked really well for us. We like a strong sear on it, so we just get it to where we know we like it. I don't temp it during the sear. It comes out med-rare unless I mess up and get distracted. The reverse sear is nice for bringing that grey area closer to the edge, though yours came out pretty close to what we get. I'll have to try something similar. It's been a long time since I've cooked over coals.
Here in Florida we have an abundance of oak trees, the most popular of which is the beautiful and majestic Southern Live Oak. I am very blessed to have a best friend who owns a significant piece of property that is covered in a beautiful Southern Oak hammock. As a result we have access to a wood source that we couldn't put a scratch on in our lifetime. For years we have cooked on this beautiful wood without ever cutting down a single tree, thanks to mother nature, i.e. in southern speak ….. hurricanes. The amount of wood on the ground is more than we will ever need. That said, we use this very method of burning the wood to coals to cook on for more than 25 years. The one caveat is you will need significantly more raw wood than real lump charcoal to obtain a decent bed of coals that will last because real wood burns fast once it's burned through. It's a learned process for sure and I'm proud to say we have it mastered. The flavor imparted on the food is just unsurpassed in our humble opinion. Obviously we have cooked most any kind of meat, but also vegetables that are truly just the greatest one can get from an open, real wood fire. We don't move our meat away from the coals, we just turn more often until we reach our desired internal temperature. Jeremy is spot on with every aspect of this process from beginning to end. Very well done.
For the 1st time I think I need to disagree with you on this. You say reverse sear is great for beginners but us beginners put out a much better product. #1 When you put the steak on the indirect side of the grill cold it gradually warms up while absorbing the flavor of the smoke coming off of the fire. That is a lot of flavor lost if you sear the meat and close off the surface from being able to absorb. #2 When you do indirect first the water is not shocked with a blast of heat, we all know the frog and boiling water analogy, that is why you have a grey ring around the entire piece of meat, like a smoke ring except it's an unattractive grey. #3 You can control the finished temperature much easier when doing reverse sear based on what temp you bring IT temp to on the indirect cook because the carryover temp is minimal. #4 When you reach your desired temp indirectly taking in considering the minimal rise in temp the reverse sear will impact it when you pull it off. #5 I pull at 120 for a perfect med rare, tent with foil, then bring grill up to 650° . During that time the meat has had a chance to relax and moisture has evenly been distributed so I dab of any surface moisture. I then either flame broil or sear in screaming hot cast iron flattop for a minute or so on each side. I pull them off, top with a dab of compound butter and serve. They don't need to rest because they did that while I was bringing the grill up to searing temp so when they are served they are still sizzling and when sliced they are edge to edge the perfect color, without the grey border, and are the perfect temp with a crusty exterior. I attached a link, don't know if it's allowed, that shows the results of my method.
Are these Denver cuts also called chuck-eyes? I get a char over coals that are placed in a Vortex cone. I they set them aside and place my already hot cast iron skillet over the Vortex and finish basting them in butter with sage and garlic cloves.
Very cool!
Beautiful steak!!! 😍 Viewers need to realize that when you burn wood down to the coals you can actually smell the flavor. I burned apple wood down to coal and it has a sweet aroma. I also have post oak, cherry, maple and hickory. They all have a different aroma. The smoke seems similar but when you get it down to cooking on coals…totally different.
WHAT ABOUT LUMP WOOD?
Am I the only one who noticed the whole firebox engulfed in flame from 12:00 min+/- on?
Great video. I hope you are going to post more again but I guess you are pretty busy.
I use a small Dynaglo grill with a charcoal base with wood chunks on top. I start on low side for smoke flavor and finish with a flame sear. I like a little char.
"Mesquite isn't great for smoking in my opinion"
Texans : ಠ_ಠ
But also, it just depends on how much you use. Post Oak + Mesquite mixed in is 👌. You can absolutely use too much mesquite lol.
As someone who loves cooking over a campfire/coals in a firepit there's no better flavor. I use lump as my norm, but I might start using this method when I have time.
Bring back the beard!