Brian from MadHorse BBQ shows us how to make Cowboy Ribeye’s on the All New PK Grills Charcoal Grill! Heres the Review of The All New PK Grills…. source
Picanha Steak – How to cook Picanha on the BBQ and Slow ‘N Sear with guest Guga from Sous Vide Everything and Guga Foods **PURCHASE THE SLOW ‘N SEAR HERE: **Guga Foods YouTube channel! _____________________ Please subscribe so you don’t miss our future BBQ videos! Check out this recipe on our website Slow ’N Sear®…
GET MY BOOK HERE —-} CLICK HERE FOR A LIST OF TOOLS & EQUIPMENT I USE IN MY … source
RECIPE: Big thanks to our VIDEO SPONSOR: ▶️NAPOLEON GRILLS … source
We grilled up these two beautiful Boneless Chicken Breast on the Monument Grill and the results were fantastic! Enjoy! Amazon Storefront: OUR PARTNERS: Porter Road: Be sure to check out my favorite on-line butchers at Porter Road. Their Pasture raised meats are over the top delicious! I’m not only an affiliate… I’m a customer! Grillaholics:…
BBQ Chicken Pizza has a stigma. I get it. But when handled with care, it can be SO good. Check my recipe! Go to and use code BRIANLAGERSTROM to save 25% off today. Thanks to Curiosity Stream for sponsoring today’s video. FULL RECIPE AND INSTRUCTIONS: ☕Like this content and want to show support? Consider buying…
You must be logged in to post a comment.
I absolutely agree! Many people say "only flip once", but there's no truth to this statement!
That said, don't do what too many amateur cooks do! Do NOT press/push the meat while it's cooking! All you're doing is you're squeezing the fat out of it, producing a dryer meat!
I think it was Alton Brown who realized that you may flip your meat every 28 seconds to produce the best maillard reaction. But even he said, don't squeeze the fat out of it!
Its not that serious bro