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Speaker 2
Alright guys, here we are arriving

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Speaker 2
from the barbecue studios. The Barbecue Nerd podcast is live this Monday.

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Speaker 2
Here we go. Tonight's episode. Very exciting one we're going to be discussing with you getting fired up with the barbecue nerds. Tonight's the art of searing steaks using wood and charcoal. With me, as always, is our co-host, the one and only Mr. Frank Cox, the smoke builder guru himself.

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Speaker 1
Hey, baldy, what's up man? Can you hear me? Okay.

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Speaker 2
I got your live loud and direct welcome.

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Speaker 1
Okay, cool. I had to, I had to, you know, like, guy that looks like falls off the train and kind of like, rolls in and then bam, here we are. That's kind of what just happened to me.

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Speaker 1
So I'm excited to be here, buddy.

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Speaker 2
It's great to have you here.

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Speaker 2
So. Yeah.

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Speaker 1
Yeah.

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Speaker 2
Frank, let's,

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Speaker 2
let's grab our tongs and stroke those calls and let's get get into it. And remember, this episode is brought to you by smoke Slinger Pits. If you're serious about barbecue, head over to Smoke Slinger Pits. Dot com for the gear that will make your grilling game up to the next level.

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Speaker 1
You must have had like some free time to like get prepared and stuff.

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Speaker 1
You're doing a phenomenal job. You're the official intro guy. From now on.

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Speaker 1
All right.

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Speaker 2
What are you drinking tonight? Because I got with me one of these Yingling, Black and Tans left over from last night's Super Bowl.

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Speaker 2
Go birds.

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Speaker 1
Man. Man.

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Speaker 2
Right now.

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Speaker 1
I really wanted to grab a beer, but I literally didn't have time. So I've got me an American Royal Cup from, like, back in the day. You can see this one's had some miles on it. We just got us some good old cold water right now.

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Speaker 1
Yeah, yeah. Hey, we've.

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Speaker 2
Had,

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Speaker 2
looks like we've got Dustin McCormack here with us tonight. Dustin is our builder. You say you know what's up to everybody.

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Speaker 2
We've got a little saying hello to all the gentlemen that are out there.

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Speaker 2
We've got Carlton who's in the house, Carlton giving us,

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Speaker 2
a shout out. He's looking to cook some steaks. Whole Joe from Whole Joe's barbecue is here this evening.

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Speaker 2
And Dumas given a shout out to you, Frank. What's up? Dude, you sign.

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Speaker 1
Glad to see you here.

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Speaker 1
So,

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Speaker 1
I wanted to let you know something.

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Speaker 1
In,

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Speaker 1
over the weekend, I was able to actually remove all of that. You'll hear him on the live.

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Speaker 1
Anytime I'm talking, you'll hear. I just did it again.

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Speaker 1
And,

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Speaker 1
anyway, there is an,

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Speaker 1
and,

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Speaker 1
free,

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Speaker 1
podcast episode.

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Speaker 1
I just did it again

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Speaker 1
on iTunes and everywhere else. So if you get on over to the iTunes or any of your favorite podcast platforms,

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Speaker 1
the audio has been corrected and you can join along there while you're driving. Is pretty excited about that, dude, I got that done in no time.

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Speaker 2
And it looks like you got yourself a new fancy mic. Look at.

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Speaker 1
That.

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Speaker 1
Now this one here, just to show. I hope it doesn't disconnect. This thing is an OG man. This one is dirty and everything. It's welding shop dirty.

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Speaker 1
So we've had this one a while, but the it's so old that the cable.

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Speaker 1
I had to use a GoPro cable. That's how old it is. An old GoPro cable that I found to get it going.

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Speaker 1
So anyway, we got it going. I'm really glad that we got this episode up here going today. You ready to talk about steaks?

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Speaker 2
Oh, I'm ready to kick it off with some direct grilling. And I have a feeling that when we're talking about searing steaks, that our first level is going to be that classic approach, that direct grilling, would you say that that's,

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Speaker 2
about the where we where we start this tonight?

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Speaker 1
I think so, yeah.

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Speaker 1
Direct over the coals.

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Speaker 1
You know, there's in my opinion, there is no wrong way to cook a steak.

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Speaker 1
I would rather have a well-done steak than no steak at all. I'll be honest with you. However,

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Speaker 1
I would prefer not to have a well-done steak. And, like, let's get up into the, you know, the color grading there and get some get some doneness on that, you know?

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Speaker 1
But, yeah, for direct cooking,

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Speaker 1
a few of my favorite cookers is, of course, the smoke slinger. That's what I've been cooking on lately.

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Speaker 1
But we've also got the,

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Speaker 1
you know, peak grills, Weber kettles, the OG Weber kettle,

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Speaker 1
brick and,

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Speaker 1
you know, just coals on the ground with a great over it, you know, what are a few that you're thinking of?

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Speaker 2
You know, you brought up that Weber kettle. I got to tell you, that is definitely the American classic.

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Speaker 2
People like Guga out there have really been able to demonstrate,

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Speaker 2
its its capacity of being able to separate out one area where you have your hot coals and, and,

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Speaker 2
the other area where that, that carryover radiant heat is so that you can cook your, your meats on one side and then it's really unique.

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Speaker 2
What he does, he, he uses his tongs and spins the grate around. So picking up the steak and moving it over and puts it directly over that fire. So that it gets flame kissed.

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Speaker 2
You know, when you, when you think about it, that high heat, you think at 450 to 500°F, you slap that slag, that that slap that steak down, sear each side for about 2 or 3 minutes, and you've got the perfect mallard reaction going on.

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Speaker 2
But you got to be careful not to overdo it. Nobody wants a burnt steak.

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Speaker 1
Oh yeah, for sure. So I guess,

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Speaker 1
with, with cookers,

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Speaker 1
you can do the, the direct heat cooker we just listed off the. So I guess we should cover cookers first and then go into, like, doneness and,

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Speaker 1
maybe even get into some different alternative methods. So with cookers, anyway, the direct heat ones we just talked about,

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Speaker 1
some of the other ways you can cook a steak is you don't have to sear it necessarily.

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Speaker 1
You could actually just smoke it. Right. So I've done a few of them that way.

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Speaker 1
You I don't really know that crust is the definition of the perfect steak, you know, necessarily. But I mean, somebody is going to get mad and yell at me in the comments, but I've had some dang good steaks that were just smoked, you know, how about you?

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Speaker 2
You know, I, I,

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Speaker 2
I've had some pretty good smoked meat, but I'm telling you, I like that steakhouse classic. I like, you know, what they call Pittsburgh style, where it's kind of black and blue, where you do get that crusty, caramelized exterior. It's perfect for thinner cuts like rib eyes and sirloin. I'm a ribeye guy, so, you know, if I'm out of steak house and they've got like a nice inch and a half, two inch,

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Speaker 2
thick steak, that's definitely the type

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Speaker 2
of,

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Speaker 2
of item I'm looking for that evening.

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Speaker 2
And I want that char.

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Speaker 1
Okay. So,

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Speaker 1
blue rare is what I'm hearing you say you like.

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Speaker 2
It's black and blue. Yeah, it's black on the outside. It's got.

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Speaker 1
It.

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Speaker 2
It's. Everything's seared.

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Speaker 2
On the inside. I do like it. A good medium rare. Same thing. If I'm heading over to, say, like a Peter Luger's, I'm going to get myself a porterhouse. And, you know, I was a glutton in the past. I had no problem getting a porterhouse for for,

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Speaker 2
for dinner. Porterhouse for two. And then when they'd come around for dessert, I'd have another one for dessert as well.

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Speaker 2
I had a dessert steak. No shame.

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Speaker 1
Again, the old Ron Swanson.

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Speaker 2
Oh, yeah.

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Speaker 1
Before Ron Swanson. Before Ron Swanson. Yes. Another steak,

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Speaker 1
I believe, is what he said.

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Speaker 1
Yeah. So I the other way we're going to talk about is caveman style a little bit, which you know I've, I've done quite a few caveman steaks. Have you ever cooked one that way.

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Speaker 2
I was with you. That was, that was an.

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Speaker 1
Experience I think

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Speaker 1
I forgot about that. I did that in Florida didn't I.

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Speaker 2
Yeah you did.

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Speaker 1
With that skirt.

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Speaker 1
So

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Speaker 1
for the true experience though that had already been cooked for a little while on the smoke slinger before I threw it in. So it was overcooked in that scenario. Well most people would have said overcooked. It was done you know like well done. Kind of

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Speaker 1
but what I, what I think I like about, about that method is it's just like anything goes, throw it on the coals.

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Speaker 1
You know, charcoal won't hurt nobody.

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Speaker 1
Matter of fact, they give it to you when you get poisoned to clean you up. So it's got to be good for you. So with,

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Speaker 1
with caveman style, though, you just you're just having fun. I don't think that anybody would do a caveman,

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Speaker 1
style steak to, like, impress anybody with,

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Speaker 1
the perfect steak.

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Speaker 1
It's more or less like. This is awesome. It's real. Caveman, grab a beer.

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Speaker 1
You know, go for it. You know?

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Speaker 1
So that's good.

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Speaker 2
That was definitely one of the most unique ways that I've had a steak. And, you know, as we progress through this conversation tonight, there were some concerns I had when you did that, namely this ash all over the steak. But we're going to get to that because you're a master. What you did and and I had to to overcome that.

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Speaker 2
And I saw what you did.

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Speaker 1
Oh you you didn't like it.

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Speaker 2
No no no, it's I didn't

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Speaker 2
we're kind of getting ahead

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Speaker 2
of ourselves. But when you threw that steak in, the first thing that went to my mind was, there's going to be ash all over this thing.

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Speaker 2
And that was. It wasn't the heat. It wasn't that, you know, it's all on a coal. It was the ash from the coal that was now coating the other side, as if we put on a secret rub.

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Speaker 1
Some.

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Speaker 1
Okay, so let's get into some. Let's let's define, first of all, a really good sear, and then let's get into,

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Speaker 1
like the Dungeness levels, maybe before we talk about methods. So we get some vocabulary. Go ahead and describe to to us what you think the perfect sear is.

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Speaker 1
Is it

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Speaker 1
I would say.

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Speaker 2
Well no I would.

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Speaker 2
It doesn't have to be burnt. You know it crisping it up so that you get that caramelized outside. It doesn't necessarily have to happen. So when it comes down to it I like to see those grill marks on there, whether it be from the round bar.

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Speaker 2
And you just happen to rotate the steak at a 45 degree angle.

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Speaker 2
So you got the diamonds.

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Speaker 1
Or.

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Speaker 2
Like we see on our expanded metal, it's naturally there. So you can keep the steak in one place. And if you get that, that great red hot, it's searing. And you put that steak down, you're guaranteed to get those perfect grill marks when you're using,

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Speaker 2
expanded metal. When we're back again with those,

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Speaker 2
those round bar grates, there's a little bit more craft.

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Speaker 2
There's a little more ingenuity into looking at the steak that you have and being able to rotate it

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Speaker 2
to the correct angle so that you get all those crisscross marks on there. That's what I like to see.

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Speaker 2
I want to be able to, to savor the juices that are on the inside. So if my steak is cooked to a perfect medium, medium rare,

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Speaker 2
whether we're doing that direct cook or we're doing an indirect cook, namely, I want to be able to cut into it and I want to see that myosin dripping out.

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Speaker 2
I want to be able to see those juices coming out of that steak,

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Speaker 2
before it was ever,

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Speaker 2
excuse me,

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Speaker 2
you know, that's correct. Before it was ever cut into. There should be nothing on the plate. It should be dry.

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Speaker 2
And then when I cut it, the juices are leaking out, meaning that everything was was seared and and held internally.

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Speaker 1
Cool. So your your opinion is that the sear kind of helps to hold in the moisture.

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Speaker 2
That's how I feel. Yeah.

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Speaker 1
Yeah, yeah.

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Speaker 1
Then but the rest,

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Speaker 1
do you see, do you see,

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Speaker 1
any leakage coming out of the steak during the like if you rest

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Speaker 1
without cooking.

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Speaker 2
So, so from time to time. Yeah, I see that.

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Speaker 1
Yeah.

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Speaker 2
I'm going to tell you that that depends upon the cut of meat that you're using as well.

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Speaker 1
Sure. Yeah. So for me, I think,

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Speaker 1
whenever I'm talking about a, a good sear,

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Speaker 1
of the lower temp crowd, like I said earlier, like a smoked steak. That's, like perfectly. I pull it like,

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Speaker 1
low enough, I want pink. That's what I want whenever I'm,

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Speaker 1
pulling a steak out. But I also want wall to wall pink.

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Speaker 1
I don't want, like, gray on the outside circle and then pink in the middle to me. And that's what you normally get if you just hit it and sear, like, right off the bat, especially with a caveman style cook, which we'll get into here in a little bit. But,

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Speaker 1
I do, I do like caramelization on the steak, like you're talking about with the grill marks.

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Speaker 1
I really like that. I like to see that the the juices and stuff that came out whenever you put like, if you do a dry brine with salt and

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Speaker 1
pepper, like SPG, let it sit on the,

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Speaker 1
on the counter, come up to room temperature, it starts pulling the proteins and all the juices and myoglobin out, whatever. And then it starts to suck that salt back in for a little bit.

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Speaker 1
I like all of that right there to get hit and and caramelize up, but not like black. I don't want it to be black when I'm done. I like to see kind of,

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Speaker 1
kind of a red color on the out. Not not pink, but like that golden brown. Red is kind of what I like to see. But now on the fat, that's where we got the fat on the ribeye.

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Speaker 1
When you take that fat, you roll it up buddy. We got to hit that hard. Oh yeah. Like we got to get that to render just a little bit there on the edge. Get that crust on it. That's what I'm looking at when I'm talking about a sear. I suppose we should pull up.

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Speaker 1
I should have done that already and pulled up Wikipedia's actually, I noticed they don't even have a page defining what sear is.

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Speaker 1
Did you know that? Now that I'm not? I remember.

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Speaker 2
I typed.

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Speaker 1
In sear in Wikipedia to see if they defined it. And it's the article has not been written yet.

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Speaker 2
There's like when you mention that you looked up the word sear and it came up with some type of military training camp.

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Speaker 1
You know, but if you if you do Google sear.

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Speaker 1
Definition, I'm sure it'll pull up something up. Let's see what the.

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Speaker 1
Sorry.

00:13:04:28 - 00:13:05:23
Speaker 1
Here we go

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Speaker 1
to it says burn or scorch the surface of something. With a sudden intense heat. The water got so hard, so hot that it's seared our lips rough.

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Speaker 1
That's weird.

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Speaker 1
So anyway,

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Speaker 1
to burn scorch mark or whatever.

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Speaker 1
So that's what it says for sear.

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Speaker 1
Now,

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Speaker 1
I guess that is what we're doing with the steak,

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Speaker 2
That is what we're doing.

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Speaker 1
We're injuring it. We're burning it. And what I consider.

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Speaker 2
This in the restaurant business. All right, we've used a a torch to be able to put that sear on on the outside. Same way that you see creme brulée sometimes done at the table where we have a pocket torch.

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Speaker 2
The, the the matter of being able to get that last bit sear. It is not it's not the reverse sear.

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Speaker 2
You're putting a torch directly on it and crisp it up. And that's what a lot of these guys are doing now when they're serving their steaks, cooking it into the perfect temperature, they cut the bag open, pull it out, and then you hit it with a torch to be able to get that, that color, that burn on the outside.

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Speaker 1
Oh yeah. That's awesome. I haven't done that yet. I keep meaning to try that at some point, but, that's that's pretty cool, man. So let's talk about doneness and stuff. Right. So when they, when they do these steak cookoff association cooks and things like that done. This is like determined that it is like medium is basically what like right at slightly before it's slightly after medium.

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Speaker 1
There's like this window and then that's the that's the good you know the good zone there, how you get scored. I could be wrong on that. Exactly. But

00:14:41:19 - 00:14:44:09
Speaker 1
if there's an SCA guy in here, let me know. But,

00:14:44:09 - 00:14:45:14
Speaker 1
by the way, drop your,

00:14:45:14 - 00:14:51:17
Speaker 1
comments and questions in the in the chat there on YouTube and in the comments on Facebook.

00:14:51:17 - 00:14:53:13
Speaker 1
We are going to be answering questions,

00:14:53:13 - 00:14:54:08
Speaker 1
towards the,

00:14:54:08 - 00:14:58:05
Speaker 1
45 minute mark there. But anyway,

00:14:58:05 - 00:15:03:29
Speaker 1
as far as a done this scale, I think we've all seen that floating around in a picture. You know, you've got,

00:15:03:29 - 00:15:08:27
Speaker 1
basically blue red, which is what we talked about a minute. It's basically raw in the middle with,

00:15:08:27 - 00:15:09:24
Speaker 1
a little with,

00:15:09:24 - 00:15:10:07
Speaker 1
with the,

00:15:10:07 - 00:15:11:13
Speaker 1
the sear on the outside.

00:15:11:13 - 00:15:12:22
Speaker 1
Would you agree with that?

00:15:12:24 - 00:15:13:22
Speaker 2
I would agree with that.

00:15:13:22 - 00:15:33:20
Speaker 1
Yeah. And and it only goes in that doneness only goes in a little ways. It doesn't go way into the middle. It just goes in bit. And that's the steak that everybody's going to send back at Colton's. Are you going to Colton's or whatever or Longhorn Steakhouse except for the cattlemen that guys are going to be like, oh yeah, yeah, nuggets horns off.

00:15:33:20 - 00:15:36:21
Speaker 1
You know what? Yeah. We're done. We're there. You know?

00:15:36:21 - 00:15:37:12
Speaker 1
So

00:15:37:12 - 00:15:51:27
Speaker 1
anyway, then right above that would be rare. Blue rare is basically raw in the middle. And then there's rare right. We've got yeah. What is the temperature on that. Like the finished temperature like 110 112 115.

00:15:51:27 - 00:15:52:19
Speaker 2
You think

00:15:52:19 - 00:15:53:16
Speaker 2
I like to

00:15:53:16 - 00:15:54:11
Speaker 2
to, to

00:15:54:11 - 00:16:04:03
Speaker 2
I'd say the inside. Yeah. It's still it's still cool. It's not even it's raw warm. It's it's warm at this time. It's still got a chill on the inside.

00:16:04:06 - 00:16:08:11
Speaker 1
Yeah, yeah, yeah. Oh. Still got a chill. Yeah.

00:16:08:14 - 00:16:12:17
Speaker 2
Look now, now if this, if this is lamb. If we're doing,

00:16:12:17 - 00:16:20:28
Speaker 2
like those baby lamb chops I'll go with you there. I like that where it's still like it's still cool on the outside. And it's got a good sear on the outside.

00:16:20:28 - 00:16:28:28
Speaker 2
On the the. Excuse me. It's cool on the inside. Seared on the outside. I know we're discussing steak tonight, but you just put that idea in my head, and suddenly I'm thinking.

00:16:29:05 - 00:16:33:05
Speaker 2
I want those lollipop lamb chops just lightly salted on the outside.

00:16:33:08 - 00:16:33:21
Speaker 1
Yeah.

00:16:33:21 - 00:16:40:26
Speaker 1
So then we go into Medium rare, which is just above that. That's my favorite starting spot.

00:16:40:26 - 00:16:52:11
Speaker 1
If a if a steak hit the table or the plate and I'm picking steaks out and I happen to be the luck of the draw, that I get a medium rare to just past medium, I'm happy as a lark. You'll never hear me complain.

00:16:52:11 - 00:17:09:25
Speaker 1
But. Oh, there you go. The moose said same. So what? For me, that's the perfect steak. If I'm. If I'm saying. And it's kind of hard to keep it low enough and get that sear that that, that darker sear, I believe,

00:17:09:25 - 00:17:13:27
Speaker 1
if you have a little bit longer cook like that, there's a real skill to hitting that zone.

00:17:13:27 - 00:17:24:00
Speaker 1
We're going to talk about carry over here in a little bit too. So and then after that we've got medium which is defined as a warm pink slightly pink center right

00:17:24:00 - 00:17:27:29
Speaker 1
slightly pink. So we're starting to get more on this into the middle

00:17:27:29 - 00:17:29:23
Speaker 1
right. And then we go up to

00:17:29:23 - 00:17:33:03
Speaker 1
medium well. And then there's two damn done.

00:17:33:05 - 00:17:34:14
Speaker 1
This is what they always said in it,

00:17:34:14 - 00:17:35:17
Speaker 1
which is well okay.

00:17:35:20 - 00:17:38:17
Speaker 2
Yeah. The steak already died. There's no need to kill it again.

00:17:38:19 - 00:17:39:04
Speaker 1
Yeah.

00:17:39:04 - 00:17:40:15
Speaker 1
We are so the cow

00:17:40:15 - 00:17:48:06
Speaker 1
so well done is no pink. We're we're getting up close to that 150 to 160 range right there. Internal temp

00:17:48:06 - 00:17:50:29
Speaker 1
sometimes more when you get into that. Well done.

00:17:50:29 - 00:18:07:16
Speaker 2
Well done is you're not going to dinner with me. That's not happening. You're not ordering. You're not coming out with me to a steakhouse and ordering like a steak like that. You're not coming to my house and I'm cooking for you, telling me, like, do you mind putting that back on? It doesn't quite have that grandmother's shoe leather to it.

00:18:07:16 - 00:18:08:11
Speaker 1
Yeah.

00:18:08:14 - 00:18:11:16
Speaker 2
Not going to do it, but I'll tell you that that

00:18:11:16 - 00:18:30:12
Speaker 2
for like for perfect thick cuts, like a tomahawk, a ribeye, a porterhouse, even filet mignon, I would smoke or grill that steak to around 225 until it hits, you know, just about the 10 to 15 below the target temperature. Then I crank that heat way up and sear it off of that killer crust.

00:18:30:12 - 00:18:47:16
Speaker 1
Yeah. So so now we're talking about more of a reverse sear. So searing. If you're just going to sear steak, like you're just going to cook it and you're going to sear it right. That that sear is like we went straight to the high heat for the entire cook. And then we're going to pull it off and rest.

00:18:47:18 - 00:19:02:22
Speaker 1
So when I see this the steak cook off guys they're getting their peak grill or their MK grill or whatever brand of grill. The little portable grill that they use, they're using charcoal. They get the charcoal super blazing hot. It's all white, gray coals,

00:19:02:22 - 00:19:11:02
Speaker 1
super even temperature. And then they've got their little raised up little table thing that they, that it's like usually it's made out of like some thin aluminum.

00:19:11:08 - 00:19:39:06
Speaker 1
It's got like legs on it or whatever, or it's like a Baker rack looking thing that's pretty small in size that they, they put a piece of foil on it and then they can set that off like up. So it's farther away from the coals and maybe off to the side a little bit. So what they'll do is they'll actually sear the steak first, and then they'll get it up to a certain temperature internally, and then they'll take it and lift it up at whatever that target temperature is and let it coast to where it hits that temperature.

00:19:39:06 - 00:19:59:01
Speaker 1
But what you just talked about was my favorite method, which is a reverse sear. And that's where we're going to have a target temperature that's much lower than our finished temperature, usually about 10 to 15 degrees lower than the temperature we wanted to finish at maybe 5 to 10. It could be depending on your style. And we're going to do exactly what you said.

00:19:59:01 - 00:20:03:14
Speaker 1
We're going to bring it up at a lower temperature. What you said 225.

00:20:03:16 - 00:20:04:15
Speaker 2
Yep.

00:20:04:18 - 00:20:12:11
Speaker 1
Yeah. That's what you like. And I'm usually somewhere between 225 and 240. I kind of build my wings on the way down a little bit when I'm cooking.

00:20:12:11 - 00:20:15:03
Speaker 1
Then we're going to give it so much time,

00:20:15:03 - 00:20:22:21
Speaker 1
like, if it's going to take, you know, I don't know, I'll just throw in a number out there 10 minutes or 8 minutes or whatever it is for this steak.

00:20:22:24 - 00:20:43:07
Speaker 1
Usually they always, you say four minutes per side, right. Or whatever. So you want to cut that in whatever your total cook time is. For the reverse sear part, you want to divide that in half, realizing that when you flip it, the other side is not going to take as long to come up to temperature, and then you're going to pull it at a temperature lower than you're done.

00:20:43:07 - 00:20:47:14
Speaker 1
This. What do you do on yours with blue rare? I'm just curious.

00:20:47:17 - 00:21:06:09
Speaker 2
So the reverse sear has is is kind of the the new methodology that I've adopted from the time that I was young, everything was always that you put your steak on the grill, you get that grill as hot as possible, and you want to get the you want to get it seared off on both sides, you sealing it in,

00:21:06:09 - 00:21:11:08
Speaker 2
all the juices, and and then you lower your temperature down so that the internal temperature of the steak.

00:21:11:08 - 00:21:15:15
Speaker 2
And that can adjust to that. This whole reverse gear,

00:21:15:15 - 00:21:17:15
Speaker 2
is something that's been new to me.

00:21:17:15 - 00:21:29:25
Speaker 2
But I'll tell you that since I've been doing this, what I find to be really great about reverse searing is control. You're not stressing about overcooking. You can get that even pink edge to edge doneness with a crispy exterior.

00:21:29:28 - 00:21:33:13
Speaker 2
And if you're using a smoker or injury, indirect heat.

00:21:33:13 - 00:21:44:14
Speaker 2
And would like cherry or apple that you're using, you can get that subtle smoke ring which adds another dimension. That's not something that you can do when you just crank your, your, your,

00:21:44:14 - 00:21:51:16
Speaker 2
your grill up, crank a smoker up, and you put the meat on, you don't have that that ability to be able to add subtle flavors in.

00:21:51:18 - 00:21:52:25
Speaker 2
Would you agree with that?

00:21:52:28 - 00:21:54:10
Speaker 1
Oh, absolutely. Yeah.

00:21:54:10 - 00:21:58:10
Speaker 2
This whole methodology has has been instrumental to,

00:21:58:10 - 00:22:00:01
Speaker 2
you know, when I'm, when I'm with you and,

00:22:00:01 - 00:22:13:05
Speaker 2
and I'm speaking to other people and I'm cooking this type of cuisine that there's just, you know, with all the, the rubs and flavors of had to the outside, the smoke flavor that I can add internally. The colors that I'm getting is just, it's phenomenal.

00:22:13:05 - 00:22:19:19
Speaker 1
Absolutely. Yeah. So but I was type did you say you're done this temp like you're trying to pull that.

00:22:19:22 - 00:22:25:15
Speaker 2
Well I'm pulling it, I'm pulling it to 25. That's, that's typically where I want to be. I'm going to pull 1025 and then I'm going

00:22:25:15 - 00:22:26:11
Speaker 2
to. So like

00:22:26:11 - 00:22:38:19
Speaker 2
after I pull it I'm going to let it sit for about 10 to 15 minutes at that point and then get it back on because I want the, the, the, the meat at this point to allow the juices to come back in and then jam.

00:22:38:19 - 00:22:43:25
Speaker 2
It's like flashing it with heat and sealing that in and getting that crust on the outside.

00:22:43:28 - 00:22:49:24
Speaker 1
Gotcha. Okay. So what I'm doing whenever I'm doing it is I'm following,

00:22:49:28 - 00:23:08:10
Speaker 1
I'm doing 225 on the cooker. I'm sorry. 225 to 240. I locked up for a second and then I'm bringing the the I'm putting it down on one side, and then I give myself about 3 to 4 minutes, and then I flip. And when I flip, I have to actually check temperature because I'm not skilled enough to not check temperature.

00:23:08:10 - 00:23:21:17
Speaker 1
And then I'm letting that internal temp coast up, and I want to pull it somewhere around like 115 to 120, depending on what my finished temperature is going to be. Whatever I'm searing at. So if I do,

00:23:21:17 - 00:23:30:04
Speaker 1
if I pull it at like 115, 118, something like that internal temp during the the coast up section of my reverse sear.

00:23:30:06 - 00:23:36:27
Speaker 1
Then I'm going to go ahead and hit it as like on the pork steaks I did the other day because I do pork steaks, pork chops the same way.

00:23:36:27 - 00:23:50:01
Speaker 1
I'll hit those on that direct coals, like probably three inches up from the top of my coal bed. That's like a two second, like 1 to 2 second. I can hold my hand there temperature and I'll get that up until,

00:23:50:01 - 00:23:53:10
Speaker 1
I'll do one minute, flip it one minute, and I'll check temp.

00:23:53:13 - 00:24:07:23
Speaker 1
And I should be right around 133 internal temperature. Then I pull it off because I want to finish somewhere around 140 to 145 is what I want to finish. If I'm doing medium, that's what I usually do. So the pork steaks,

00:24:07:23 - 00:24:15:08
Speaker 1
the pork chops, actually, when I do a loin chop, that's what I'm targeting, is 145. You could go a little bit less on,

00:24:15:08 - 00:24:18:16
Speaker 1
on beef than you can on pork.

00:24:18:18 - 00:24:20:21
Speaker 1
I guess we should talk about that a little bit too.

00:24:20:21 - 00:24:24:04
Speaker 2
I was just going to comment here. Carlton's got a good point.

00:24:24:04 - 00:24:33:13
Speaker 2
He's writing here that he likes to smoke the meat, and then he sears it on a cast iron pan. So he's getting, like, ten red hot. From what I'm understanding,

00:24:33:13 - 00:24:40:11
Speaker 2
if I'm not type it in the chat, I'll bring it up. But he's he's smoking that meat so that it's all at the same temperature.

00:24:40:14 - 00:24:57:27
Speaker 2
And then he's getting that pan red hot, throwing it in and finishing it off. So in this case you're not getting those the marks from the grill grates, but rather you're getting an even coating all the way through on both sides of your meat. And you're probably taking your tongs, pinching it up and then getting all the sides.

00:24:58:04 - 00:25:00:21
Speaker 2
In the words of Bradley, don't forget your sides.

00:25:00:21 - 00:25:01:29
Speaker 1
Your sides.

00:25:02:01 - 00:25:03:16
Speaker 2
Don't forget the sides, right?

00:25:03:18 - 00:25:05:16
Speaker 1
Yeah, yeah, yeah. And,

00:25:05:16 - 00:25:13:16
Speaker 1
I did that on those pork chop. That, those pork chops I did to. Let's let's talk about thickness of your steak right now real quick for a minute.

00:25:13:19 - 00:25:17:11
Speaker 1
What kind of thickness are you shooting for? For a ribeye. Tell me your favorite.

00:25:17:11 - 00:25:19:20
Speaker 2
Oh, here we go. So,

00:25:19:20 - 00:25:24:17
Speaker 2
I, I like a generous cut. I like to start it no less than an inch and a half. I don't like these things.

00:25:24:18 - 00:25:25:16
Speaker 1
Wow.

00:25:25:18 - 00:25:33:04
Speaker 2
Yeah, that's. And what I say that no less than that. I have no problem taking a porterhouse and cutting it at four inches.

00:25:33:07 - 00:25:35:02
Speaker 1
I like that.

00:25:35:04 - 00:25:49:14
Speaker 2
That's a steak that takes when you now see this is this is where this methodology of reverse year comes into play. If I took a four inch thick steak and I just simply put this onto a charcoal grill, I'm going to have a problem because the outside.

00:25:49:14 - 00:25:50:10
Speaker 1
Can't do that.

00:25:50:12 - 00:26:08:14
Speaker 2
The inside is going to start to get that graying, and then I'm going to be right in the middle and it doesn't make a difference how many times I flip this thing. I stand it up on the bone every which way that I do this, I'm going to have a problem. So the only way to do this is to cook it almost like like an an oven, which I'm not doing.

00:26:08:21 - 00:26:16:25
Speaker 2
But you're getting that radiant heat coming around going low and slow. So the meat cooks all the way through and then finishing it off. And,

00:26:16:25 - 00:26:21:07
Speaker 2
again, you know, there's no shame in that game. You take a four inch porterhouse and you put that out

00:26:21:07 - 00:26:21:12
Speaker 2
on

00:26:21:12 - 00:26:22:00
Speaker 2
the plate.

00:26:22:00 - 00:26:26:14
Speaker 2
They they you in the in the in the words of Kevin Costner,

00:26:26:14 - 00:26:28:22
Speaker 2
if you build it, they will come.

00:26:28:25 - 00:26:29:11
Speaker 1
They will.

00:26:29:11 - 00:26:30:01
Speaker 1
I guess this.

00:26:30:01 - 00:26:33:09
Speaker 1
Dude, that's that's a good old dad gum. Like,

00:26:33:09 - 00:26:34:17
Speaker 1
I don't even know if I,

00:26:34:17 - 00:26:45:01
Speaker 1
have ever even been around a steak that thick. So poured that thick of a porterhouse. Now, the porterhouse has got a bone in it, right? I'm not sure.

00:26:45:04 - 00:26:55:07
Speaker 2
That's a that's a short loin. So you get your porterhouse, and then as you begin to lose that, that tail, that, that filet mignon, what you end up with is your t bone.

00:26:56:07 - 00:27:00:26
Speaker 2
And we all know what Tommy Boy has to say about looking for a good t bone. Where to find it.

00:27:00:28 - 00:27:01:15
Speaker 1
Yeah.

00:27:01:15 - 00:27:14:26
Speaker 1
That's right. So okay so I'm more of the one inch to like inch and a half club I think is where I'm at on on the steak that I like I guess it's just easier for, for me to deal with

00:27:14:26 - 00:27:20:23
Speaker 1
on cooking and stuff. But you're right, it takes the definitely. It's like cooking a tri tip at that point, right?

00:27:20:24 - 00:27:24:13
Speaker 1
A four inch thick steak. You know, that's that's pretty crazy.

00:27:24:13 - 00:27:26:24
Speaker 1
Okay, so we've covered,

00:27:26:24 - 00:27:30:27
Speaker 1
the definition of sear. First of all, we've covered,

00:27:30:27 - 00:27:33:18
Speaker 1
what else do we cover here? Help me out. We did that.

00:27:33:20 - 00:27:38:23
Speaker 2
So we've got we've got the direct heat. We've got the reverse flow.

00:27:38:23 - 00:27:54:25
Speaker 2
And I don't know if you're ready to go there yet because we're we're getting into some really interesting, interesting areas of meat and thicknesses of cuts and preparation because that next one you're about to bring on, that's a whole new way of cooking that you showed me.

00:27:54:27 - 00:27:59:14
Speaker 1
Yeah, I love it, actually. It's one of my favorites. So okay,

00:27:59:14 - 00:28:01:16
Speaker 1
so caveman style.

00:28:01:16 - 00:28:08:07
Speaker 1
Of course, you know, I mean, you think about a caveman. Did he really just throw the meat? Right? Nicole's. I don't think he really did that. But we call it that.

00:28:08:07 - 00:28:11:22
Speaker 1
I've also heard guys do the shovel steak. Have you ever heard of the shovel steak?

00:28:11:22 - 00:28:13:27
Speaker 2
Is that the one where you cook it on the shovel?

00:28:14:03 - 00:28:15:00
Speaker 1
On the shovel?

00:28:15:00 - 00:28:17:03
Speaker 2
Yeah, I've heard of it. Haven't done it.

00:28:17:06 - 00:28:20:11
Speaker 1
That's. So there's there's something that happens with,

00:28:20:11 - 00:28:38:18
Speaker 1
caveman steak. So you're literally taking this steak. You got it brined? No. Dry brined. Whatever. And then you take and throw that thing right on top of the coals. What I've noticed with I've done a lot of steaks that way. And this is usually just good old boy talk. And, you know, we're we're sitting there like, Argentine asado, like when we're cooking and we're just eating all day.

00:28:38:18 - 00:28:49:26
Speaker 1
This is a steak that I'm gonna throw in there real quick. We're all gathered around the cooker or the campfire or whatever. Well, yank it out, stick it on a plate, cut it up. We're all going to have a bite of it. You know, we're just, like, grazing at this point.

00:28:49:26 - 00:28:51:15
Speaker 1
And it's fun to do it that way.

00:28:51:17 - 00:29:09:25
Speaker 1
So when you, when you take that steak and set it down on the coals, it actually eliminates oxygen from the coals. So it's not super hot. As a matter of fact, you're going to have to stir your coals when you flip it back over if you're trying to get an even cook on your steak. So,

00:29:09:25 - 00:29:12:23
Speaker 1
it because you don't want it to choke out those coals.

00:29:12:26 - 00:29:14:21
Speaker 1
It's way more effective to cook it,

00:29:14:21 - 00:29:25:04
Speaker 1
up off of the coals. That's where the shovel method comes in. So if you take your shovel and set it in the coals. Now, we're heating up that steel, and the steel is going to hold the heat a lot better,

00:29:25:04 - 00:29:26:00
Speaker 1
just like,

00:29:26:00 - 00:29:30:05
Speaker 1
the, the, the skillet sear method that Carl was talking about.

00:29:30:08 - 00:29:31:08
Speaker 1
What's up? Micah?

00:29:31:08 - 00:29:41:05
Speaker 1
Anyway, you take the shovel and you stick it in the coals. Of course, it's all oiled up and seasoned. It's not. You didn't. You ain't been out doing yard work with it or nothing. And you heat that shovel up, get it old,

00:29:41:05 - 00:29:46:23
Speaker 1
slap your steak down on there, and you're searing that one side of it right on top of the coals.

00:29:47:00 - 00:29:59:05
Speaker 1
But it's preventing all the juices from getting down in the coals and, like, choking those calls out. And then you can flip it over and do the other side. Both are really great methods, but the caveman steak is,

00:29:59:05 - 00:30:02:11
Speaker 1
it just kind of is like, if you're at the golf course or something and you got a bunch of guys.

00:30:02:15 - 00:30:22:14
Speaker 1
I did this one time, I there was a bunch of guys standing there. We were cooking briskets for that night, and it was lunchtime. We're going to eat something real quick. So we just took the cheapest ribeyes we could find and sliced them about, I don't know, 7/16, half of an inch thick, pretty thin. And we just threw the coals like that and we made steak sandwiches and, man, you talk about good.

00:30:22:14 - 00:30:36:13
Speaker 1
It just hits the spot. And those guys, their minds were just blown. When you can when you can do the showman thing and just throw them things in the coals, pull them out, brush it off with your tongs. You know, so nobody bites a live ember, you know, and go for it.

00:30:36:13 - 00:30:47:24
Speaker 2
What you said is exactly what I watched you do, and there was a little bit of a panic when you when you started this off. But you you took the steak, you threw it directly on to that lump charcoal which burned.

00:30:47:26 - 00:30:48:25
Speaker 1
The firebox.

00:30:48:25 - 00:30:49:15
Speaker 2
In the.

00:30:49:17 - 00:30:50:15
Speaker 1
Nine before.

00:30:50:18 - 00:30:58:03
Speaker 2
That. And I was about to get to that because this is where the smoke slinger, Liberty 94 offset comes in. Clutch.

00:30:58:03 - 00:31:08:11
Speaker 2
The pit holds such a consistent tap, making that reverse sear a breeze. But when you were able to to take it, throw it directly in the firebox to finish,

00:31:08:11 - 00:31:19:18
Speaker 2
there there was that little bit of concern, but you did just what you you said you got that insanely charred crust with a smoky, primal flavor, and then you just brushed off any of the the,

00:31:19:18 - 00:31:21:19
Speaker 2
the little bit of ash that was on there.

00:31:21:22 - 00:31:23:11
Speaker 2
It was delicious.

00:31:23:14 - 00:31:24:22
Speaker 1
Yeah, it was good.

00:31:24:24 - 00:31:26:09
Speaker 2
When we dipped it in that that,

00:31:26:09 - 00:31:27:18
Speaker 2
that that cherry, cherry.

00:31:27:18 - 00:31:49:20
Speaker 1
Oh my goodness. Wow. Yeah. But what I really like is just a little bit of salt. Like just some little trimmed up stuff. Little bit salt, little cilantro, little bit of lime, like a little lime wedge and a few little serranos or something sitting there in a tortilla. And it is game on if you take that skirt, because that was a skirt, I think is what we threw in there.

00:31:49:22 - 00:31:59:17
Speaker 1
You take that skirt steak and cut it across the grain. That's something else we need to bring up real quick to cut it across the grain after you bring it out. Now everybody's got a really nice bite.

00:31:59:17 - 00:32:03:15
Speaker 1
But anyway, yeah, that's good stuff. You want to get some comments here real quick before we go into,

00:32:03:15 - 00:32:06:11
Speaker 2
That's what I'm looking at here. I'm rolling through here.

00:32:06:13 - 00:32:07:12
Speaker 1
Guys are awesome.

00:32:07:15 - 00:32:08:13
Speaker 2
It looks like,

00:32:08:13 - 00:32:18:10
Speaker 2
I just spoke for new straps and grill them for a few. That was that. The fat was. I'm assuming that doesn't mean his heart was on fire.

00:32:18:12 - 00:32:20:00
Speaker 1
I think it was delicious.

00:32:20:00 - 00:32:24:24
Speaker 2
And he didn't need a crust or salt or Lipitor in order to handle the,

00:32:24:24 - 00:32:26:16
Speaker 2
the high grease.

00:32:26:18 - 00:32:28:02
Speaker 1
I think that was a fire,

00:32:28:02 - 00:32:34:01
Speaker 1
fire, fire, fire, fire. Anyway, you know what?

00:32:34:02 - 00:32:42:20
Speaker 2
One of the things when I when when it comes to mind about this caveman style is that the steak gets a real campfire soul.

00:32:42:20 - 00:32:52:06
Speaker 2
But you got to be mindful not to overcook it and make sure that the coals are white hot and show when you do this, when you're searing for about 1 to 2 minutes per side.

00:32:52:09 - 00:32:54:10
Speaker 2
That's all it really took.

00:32:54:10 - 00:33:08:28
Speaker 2
And if I was to do this, you know, obviously when the weather's nice out here and I can get people over the house again, this is definitely going to be a showstopper at my barbecue parties, too. People are going to see me tossing a steak on the coals, and suddenly I'm going to become the pitmaster.

00:33:08:28 - 00:33:10:04
Speaker 2
Everybody wants.

00:33:10:06 - 00:33:10:18
Speaker 1
To go.

00:33:10:18 - 00:33:11:03
Speaker 1
So.

00:33:11:03 - 00:33:13:16
Speaker 2
I'm going to have to adopt this new mode of cooking.

00:33:13:18 - 00:33:14:22
Speaker 1
Oh, yeah. For sure.

00:33:14:22 - 00:33:16:28
Speaker 1
Yeah. So another thing,

00:33:16:28 - 00:33:31:21
Speaker 1
that I was bringing up there was about the direction that you slice whenever you're cutting a steak up for people. Right. So something I did not know until I went to al for Tony's class was that whoever is the guy that's,

00:33:31:21 - 00:33:34:06
Speaker 1
like you're bringing a pecan you out, right?

00:33:34:08 - 00:33:35:02
Speaker 2
Correct.

00:33:35:04 - 00:33:52:05
Speaker 1
Okay, so when the Brazilian. When if you ever go to, like, one of those Brazilian steakhouses or whatever, and he's got the big sword, he's got the picanha on the end of that sword, you know, down on there like that. And he brings over, says, would you like a slice? So he is slicing with the grain. I didn't realize that.

00:33:52:08 - 00:34:10:20
Speaker 1
And C slicing with the grain so that when that little wedge of steak comes off on the plate, the person that's eating it now can slice across the grain so he gets the opportunity to get the best bite. Otherwise he's going to be slicing with the grain whenever he gets his bite. So you're like setting it up for success.

00:34:10:22 - 00:34:13:19
Speaker 1
Isn't that interesting? Have you ever been to a place that did that?

00:34:13:21 - 00:34:14:23
Speaker 2
I have,

00:34:14:23 - 00:34:21:19
Speaker 2
now that you bring up the the picanha with that, that delicious that that rump meat so tender. It's the,

00:34:21:19 - 00:34:27:23
Speaker 2
the queen of beef, the way that that's prepared is you take that whole picanha and it kind of has a triangle,

00:34:27:23 - 00:34:36:29
Speaker 2
shape to it. Let's try to get that going sliced. And then each one is, bent over into a C shape, and then that sword goes through it.

00:34:37:01 - 00:34:37:19
Speaker 2
So

00:34:37:19 - 00:34:56:09
Speaker 2
as that's on that, that road, that rotisserie, that Rhodesia that's going around, all they're doing is putting that Argentinean salt on. That's the only seasoning. That's why each and every bite that you get when he's coming over and he's he's slicing it off because you've got your you've got your tongs in your hand and your green lightning.

00:34:56:09 - 00:34:58:13
Speaker 2
Just keep bringing me more meats.

00:34:58:13 - 00:35:00:09
Speaker 1
I at a certain point. Yeah.

00:35:00:11 - 00:35:15:07
Speaker 2
And have to bring that back into the kitchen, put it back onto the rotisserie and cook it again. Because the way that that's done is it's only cooking to a certain point where that piece of that, that section of meat is cooked and that it's still raw on the inside.

00:35:15:10 - 00:35:31:23
Speaker 1
Yeah, they keep it rolling that way. But yeah. So you're trying to set up whoever you're cooking the steak for. You're trying to set them up so that they have the opportunity to cut across the grain. So they get that, that really tender bite when they're pulling that apart. I thought that was really interesting.

00:35:31:23 - 00:35:41:17
Speaker 2
I love that, I love the, the the way that that's done. And that gets us right back to that sear again. They're just searing in a different method.

00:35:41:17 - 00:35:54:17
Speaker 2
Typically they they're still using a, a hot coalbed using lump charcoal down below. But then the wall that's behind it, if it's not the rotisserie that's doing this and some of them do do this, they have live coal right underneath.

00:35:54:19 - 00:36:11:27
Speaker 2
And it's doing this the whole time. When you get into some of your other commercial establishments, like a Fogo de Chao, you use them prime beef. But the way that their system works is that it's gas operate, it's gas fired. So you have an entire wall and the rotisserie is a coming down and each one is spinning.

00:36:11:27 - 00:36:13:25
Speaker 2
I tend to like the ones that,

00:36:13:25 - 00:36:22:05
Speaker 2
you know, growing up in the New York area, going to Newark, getting the Portuguese food where they're cooking directly over those that that hot lump charcoal.

00:36:22:08 - 00:36:25:16
Speaker 2
I say to this point, I still think that wood,

00:36:25:16 - 00:36:35:10
Speaker 2
charcoal has the most superior flavor. And once you go in that direction, it's very difficult to go back to a natural gas or propane grill.

00:36:35:10 - 00:36:35:25
Speaker 2
Because

00:36:35:25 - 00:36:40:25
Speaker 2
the way that I that it just to me, it feels like I'm just cooking in an oven at that point.

00:36:41:02 - 00:36:53:23
Speaker 2
You can't get that flavor as much as these, these companies have tried by instituting flavor, flavor isobars in an area where you soak woodchips and put it in, you just can't replicate that same flavor that you get.

00:36:53:23 - 00:37:09:14
Speaker 2
On on a, on a pit like a smoke slinger. Which brings us back to, again, that smoke slinger, the availability, being able to load it up, those charcoal pans, what you charcoal putting in you would split and being able to cook direct heat those steaks in fact.

00:37:09:14 - 00:37:33:02
Speaker 2
Yeah. The greatest part is being able to take the, the entire charcoal basket out, set it on the tuning plates and putting your steak directly over that, right on, right on your expanded metal, right over that. And doing what you had mentioned earlier, similar to like that that caveman cook or. Yeah, you go right from the top that you're cooking.

00:37:33:05 - 00:37:33:24
Speaker 1
Open up your.

00:37:33:24 - 00:37:35:28
Speaker 2
Door, throw it right in, just like you did.

00:37:35:28 - 00:37:38:13
Speaker 1
Pull the drawer out, drop it in. I

00:37:38:13 - 00:37:54:26
Speaker 1
yeah, that's super fun, man. You know, there's nothing like cooking with a real fire. Like with a wood or charcoal. I had to correct myself from saying real fire because, you know, there's a lot of different ways to get real fire, but, you know, a wood or charcoal fire, you know, you just can't beat it.

00:37:54:29 - 00:37:56:03
Speaker 1
Now, as far as,

00:37:56:05 - 00:37:57:26
Speaker 1
as far as, like

00:37:57:26 - 00:38:12:15
Speaker 1
the, the fire itself. Right. My favorite way is to use post oak or mesquite or something. That's going to burn super hot and dry. Right. And I like to get embers going, is what I like to do.

00:38:12:15 - 00:38:16:08
Speaker 1
I think embers are a lot better to cook with than flame.

00:38:16:10 - 00:38:28:16
Speaker 1
I think flame just kind of like you said, it kisses the outside, which that's that's cool to have, but we're not going to get that done this from the inside out. As long as we got flames hitting it like that. What's your experience with that?

00:38:28:16 - 00:38:29:08
Speaker 2
So,

00:38:29:08 - 00:38:32:28
Speaker 2
I would say that for direct grilling or caveman style,

00:38:32:28 - 00:38:43:00
Speaker 2
I would probably go with an oak or hickory hardwoods that burn hot and steady. So, but for, for a reverse year, I'd go with fruit woods like cherry or apple, which add a nice subtle sweetness.

00:38:43:00 - 00:38:47:14
Speaker 2
In the way that we've been talking tonight and some from some of my experiences.

00:38:47:14 - 00:39:06:03
Speaker 2
Again, I can't go with that with that caveman, except the time that I watched you do that and it was delicious. But whether it's a reverse sear or I'm cooking direct heat, I think that the type of woods that I'm using and the the closeness to that fire come in to, to play,

00:39:06:03 - 00:39:22:11
Speaker 2
just going through my mind right now, if I was to, to go to my, my, my walk in box that I have and go grab myself a fresh pismo, I would think that if I cut myself a nice Santa cut fig filet, I would probably want to cook that over,

00:39:22:11 - 00:39:25:29
Speaker 2
which available to me here in northeastern Pennsylvania, white oak or

00:39:25:29 - 00:39:28:20
Speaker 2
red oak and then supplement in

00:39:28:20 - 00:39:32:06
Speaker 2
maybe if I, if I had the availability some of that

00:39:32:06 - 00:39:47:12
Speaker 2
that cherry would just to be able to get the color. I've always found that wood cherry wood you get a real nice reddish tint. Whereas when I'm using the applewood it in it imparts just a slight amount of sweetness. I like I like applewood I'm what I'm doing.

00:39:47:12 - 00:39:48:17
Speaker 2
Pork.

00:39:48:20 - 00:39:56:14
Speaker 1
Yeah good stuff man. So now talk about some steak identification. Butcher man. Let's let's talk about give me,

00:39:56:14 - 00:40:03:09
Speaker 1
give me a, identify a porterhouse at a T-Bone. Like, what's the difference? For the new guys in here,

00:40:03:09 - 00:40:06:14
Speaker 1
you know, give us some steak terminology with the meat cuts.

00:40:06:17 - 00:40:10:13
Speaker 2
Well, again, what we have there is an entire short line.

00:40:10:13 - 00:40:14:16
Speaker 2
And I recommend to people, if you're going to do this, you're going to try to do this at home.

00:40:14:16 - 00:40:19:02
Speaker 2
If you have a butcher where you can get hanging meat, you get that that whole short loin primal,

00:40:19:04 - 00:40:22:20
Speaker 2
using a bandsaw. Even now, bandsaw is kind of make me nervous.

00:40:22:20 - 00:40:23:11
Speaker 2
I'm just

00:40:23:11 - 00:40:28:23
Speaker 2
the safety that's involved with that. And I know that there is that, you know, not to get my hands caught, but I'm just,

00:40:28:23 - 00:40:38:19
Speaker 2
I'm still not too comfortable with it. I do, however, for the home guys, I would recommend getting yourself a cleaned sawzall. If you have one in the house, cleaned it up, make it real nice.

00:40:38:22 - 00:40:50:15
Speaker 2
Put a brand new blade on that, and you can cut right through the bone to be able to cut yourself, your porter houses and then down to your T-Bones, whatever size you want. Get yourself a hacksaw.

00:40:50:15 - 00:40:53:12
Speaker 2
Is a great way to be able to cut in between.

00:40:53:12 - 00:40:57:15
Speaker 2
If you're, let's say you're you're dealing with your rib eyes, for example.

00:40:57:15 - 00:41:13:24
Speaker 2
You have the whole rib. It's a great way to be able to to cut the rib to the point where you can then get in there with your boning knife and finish off your cut. You've got your hook, you've got your knife, and you can come right across and separate that out. And then once you have your rib on your table, then,

00:41:13:24 - 00:41:16:04
Speaker 2
you're able to simply slice between the bones.

00:41:16:09 - 00:41:24:24
Speaker 2
Once you take the the chain bones off, when we're dealing with our our filets, when we're talking about the entire Pismo,

00:41:24:24 - 00:41:32:01
Speaker 2
it's necessary to get the chain off of that. But because it's a boneless piece of meat, it's a great way for anybody at home.

00:41:32:01 - 00:41:35:22
Speaker 2
Whether you're going to go to your Costco, your BJ's, your Sam's Club,

00:41:35:22 - 00:41:38:24
Speaker 2
if you're in Texas, you can go to your local H-e-b.

00:41:38:24 - 00:41:56:14
Speaker 2
If you have a restaurant depot buy you you can go in there. It's a boneless piece of meat. That's a great way to practice. It's a little bit more expensive than some of the other cuts that are out there. But you you have the flexibility in knowing that 100% of that piece of meat, besides the silver skin, something that you can use.

00:41:56:19 - 00:41:58:08
Speaker 2
So even if you make a mistake,

00:41:58:08 - 00:42:04:17
Speaker 2
the mistake becomes little pieces on the side that you or the chef's taste is you put that in a frying pan.

00:42:04:20 - 00:42:05:21
Speaker 1
You put it on a skewer.

00:42:05:28 - 00:42:07:28
Speaker 2
Make yourself some kabobs with that.

00:42:07:28 - 00:42:14:11
Speaker 2
Later on, if you have extra pieces of meat and you want to make a really good hamburger, grind it up and make yourself a,

00:42:14:11 - 00:42:18:02
Speaker 2
filet mignon burger. We call that whole pismo.

00:42:18:02 - 00:42:25:17
Speaker 2
And then what you do is you trim that down, then you have your tornado of beef, you get your chateaubriand out of that, you get your center cut,

00:42:25:17 - 00:42:27:09
Speaker 2
filet mignon.

00:42:27:11 - 00:42:42:02
Speaker 2
So that gets us into that. Then we get into our New York strip. Actually, let's let's go back one. When we're looking at a porterhouse, we're looking at short loin, a bottom tail portion that you're looking at, that your filet mignon. Then you have your New York strip,

00:42:42:02 - 00:42:44:19
Speaker 2
and then you have your sirloin on the other side.

00:42:44:19 - 00:42:56:27
Speaker 2
So then what your, your, your, your essentially doing is getting three pieces in one. I would suggest again, if you're going to go about doing this at home, if you have the availability, you getting it,

00:42:56:27 - 00:43:01:06
Speaker 2
just use a sauce all cut through the bone. If not,

00:43:01:06 - 00:43:07:14
Speaker 2
and you want to cut your own steaks and you're able to get an entire bone in ribeye.

00:43:07:17 - 00:43:16:08
Speaker 2
It's very simple. Just follow in between the bones. The same way that you would if you had a rack of ribs. You're just going to use a larger knife and a little bit more force.

00:43:16:08 - 00:43:21:28
Speaker 2
You want the knife to do the work. You really shouldn't be sawing away. This is for those that have that, that,

00:43:21:28 - 00:43:28:15
Speaker 2
don't have super, super sharp knives or the availability to be able to send your knives out to be sharpened,

00:43:28:15 - 00:43:30:07
Speaker 2
using a steel is just honing the blade.

00:43:30:07 - 00:43:39:13
Speaker 2
All that's doing is making sure that all the little teeth on their roll in alignment. When you need to get that knife truly sharpened, you need to get that 30 degree blade or 15,

00:43:39:13 - 00:43:46:03
Speaker 2
15 degree, 30 degree angled blade. If you have someone who has the the modality to do that,

00:43:46:03 - 00:43:48:28
Speaker 2
have them do it or I'll send it out to somebody professionally.

00:43:49:00 - 00:44:04:26
Speaker 2
I know that I've seen people do this. They have a stone at home, a whetstone, and they were able to work the blade over the stone in order to to get it sharpened. That's an excellent way of doing it. But if you don't have a sharp blade, I mean, I mean, it shouldn't be that you're sawing the whole time.

00:44:04:26 - 00:44:11:29
Speaker 2
You don't. We don't. So we also don't use just one area where we go back and forth and back and forth. If a blade is this big, you want to get that.

00:44:12:01 - 00:44:12:10
Speaker 1
Higher.

00:44:12:10 - 00:44:13:13
Speaker 2
Length of that blade.

00:44:13:16 - 00:44:15:05
Speaker 1
Use your cement.

00:44:15:08 - 00:44:23:29
Speaker 2
I wish I had some of the blades in here with me. Now I would show up. We'll use this in a future. Show your scimitar to come right in between. Think of it like an entire,

00:44:23:29 - 00:44:30:22
Speaker 2
rack of your your Saint Louis Rams or your baby back ribs and just cut right in between and you'll separate your, your, your.

00:44:30:22 - 00:44:31:13
Speaker 1
Whole.

00:44:31:16 - 00:44:44:00
Speaker 2
Rib steak out. And then if you want to get fancy. We're not talking here about making tomahawks, but if you want to make a cowboy rib eye, then you can French the bone and frenching the bone is nothing more than cleaning it up.

00:44:44:00 - 00:44:52:15
Speaker 2
And then you get that beautiful look, if you're going to put this hot and fast onto your grill, even you're going to go low and slow, because during that sear, you know, you want to burn things up.

00:44:52:17 - 00:44:56:24
Speaker 2
Just put a piece of tinfoil around that bone so that you retain that that, that,

00:44:56:24 - 00:45:04:16
Speaker 2
that color, they'll burn it up. Same thing when it goes to that, that rack of lamb that I was talking about earlier, those lollipop lamb chops.

00:45:04:16 - 00:45:16:07
Speaker 2
Once you have frenched up, make sure you put some tinfoil on there, because the fat from lamb is so flammable that you will have yourself a flaming moe's if you don't take care.

00:45:16:09 - 00:45:25:03
Speaker 2
It's just going to burst into flames. It's one of the best things to do is to take a half pan, a catering half pan,

00:45:25:03 - 00:45:40:00
Speaker 2
disposable, put some salt into the bottom of that so that as the grease is dripping down, it goes into the pan and not directly on to the flames. Because if it does go on to the flames, the likelihood is you're going to have a grease fire.

00:45:40:02 - 00:45:40:11
Speaker 1
Yeah.

00:45:40:12 - 00:45:40:20
Speaker 2
That's

00:45:40:20 - 00:45:42:00
Speaker 2
your question.

00:45:42:02 - 00:45:43:17
Speaker 1
Yeah. Yeah. So

00:45:43:17 - 00:45:55:28
Speaker 1
whenever you're doing tomahawks and stuff like that, I guess you should tie the meat right around that. The around the steak so it doesn't fall apart because you're gonna want to pick it up by the handle because that looks cool.

00:45:56:00 - 00:46:00:01
Speaker 2
Well it does I using butcher twine,

00:46:00:01 - 00:46:13:21
Speaker 2
is extremely helpful. I don't do it often. It's something that going back to those that are in the state championships, they do that because it's all about the look. But here, if I'm going to put several,

00:46:13:21 - 00:46:15:13
Speaker 2
tomahawks on, I,

00:46:15:13 - 00:46:20:11
Speaker 2
I'm grabbing not by the bone. I'm actually going to grab it with my tongs and flip the whole.

00:46:20:11 - 00:46:35:09
Speaker 2
Yeah, over grabbing the meat for that reason that you're talking about where it's such a tender, delicious piece of meat that you do have that propensity, that the spineless muscle can come separate from the eye of the rib eye.

00:46:35:12 - 00:46:36:08
Speaker 1
And that's now the.

00:46:36:08 - 00:46:42:08
Speaker 2
Muscle is delicious. It's so tender. So it's awesome. Don't let your butchers cut that off and keep it for themselves.

00:46:42:08 - 00:46:43:28
Speaker 1
Dude, I got to be honest with you.

00:46:43:28 - 00:46:49:06
Speaker 1
These days, I don't want the butchers doing any more than they got to. It really seems like,

00:46:49:06 - 00:46:59:08
Speaker 1
the cuts that you get at the store, like the the normal grocery store, they're just not as good as they could be, you know, they're they they leave some lacking the root.

00:46:59:10 - 00:47:05:14
Speaker 1
I don't know if they're just lazy now or sloppy or just unskilled or what it is, for the most part. But,

00:47:05:14 - 00:47:18:05
Speaker 1
I'm even fine with briskets. Now, tell me if you saw this with briskets or pork butts or whatever, when you cut the cryovac and open that thing up, there's like trim that's been sat in there to give it more weight.

00:47:18:07 - 00:47:37:06
Speaker 1
Correct. Like they got too greedy with the knife and they did. Oh, stick that back in there. Yeah. Well I think so. Anyway. That's pretty disappointing. But okay. So go back in time. When you were talking about that whole big old roast, whatever it was that you were talking about, there set, did you tell me what that old

00:47:37:06 - 00:47:39:21
Speaker 1
before you broke out the sawzall?

00:47:39:23 - 00:47:43:20
Speaker 2
Okay, so that whole thing was the was the short line.

00:47:43:23 - 00:47:45:03
Speaker 1
Okay. That's short.

00:47:45:05 - 00:47:46:11
Speaker 2
That's a short loin. Yeah.

00:47:46:11 - 00:47:47:23
Speaker 1
Bones and all.

00:47:47:25 - 00:48:05:08
Speaker 2
Bone. The bone in and out. But if you're going to have a porterhouse, are you going to have a t bone? You have that bone in there. That's that bone that makes the teeth. So you're having to cut in between that. And when they do this on on the bandsaw professionally, you're just, you know, you hear.

00:48:05:08 - 00:48:05:27
Speaker 1
You zipping.

00:48:05:27 - 00:48:09:17
Speaker 2
Right through it. Push me like right between that bandsaw.

00:48:09:17 - 00:48:22:02
Speaker 2
The guys that do this constantly, every like the union butchers, they're really good to know exactly where to put their hands, where to grab it on the opposite side. And that's what I'm watching them do this. I'm like, whoa. You know,

00:48:22:02 - 00:48:30:09
Speaker 2
I have a comfort level that I'm at, and I'm afraid that if I move as fast as they do, which is necessary, that I'm going to make that slip up.

00:48:30:11 - 00:48:30:24
Speaker 2
And,

00:48:30:24 - 00:48:32:07
Speaker 2
it happens all the time. People lose a.

00:48:32:07 - 00:48:35:23
Speaker 1
Finger. Yeah, yeah. So, yeah, it.

00:48:35:23 - 00:48:42:18
Speaker 1
Yeah. Bandsaw is next level stuff, man. Did you do you remember the video of that bacon slicer I showed you

00:48:42:18 - 00:48:46:02
Speaker 1
that I worked on the time. Yeah, that's a scary piece.

00:48:46:04 - 00:48:50:12
Speaker 2
So that's another piece of equipment that you're in the wrong place at the wrong time.

00:48:50:14 - 00:49:07:16
Speaker 1
It's give the give the the listeners and viewers an idea of what it was. So the food equipment, Frank, the one that used to work on refrigerated food equipment, we had to work on a lot of this stuff. The like the Oliver bread slicers that you stick the whole loaf in and it comes out sliced, you know, it's got a million knives in it.

00:49:07:18 - 00:49:24:28
Speaker 1
Well, this was a bacon slicer that did the entire, like, a whole trip, you know, like they take that block that belly out, they stick that belly on there. It not only does it slice it, but it also staggers the slices and puts it on the the little thing in one movement,

00:49:24:28 - 00:49:29:07
Speaker 1
the whole thing is sliced. You know, it's a freaking crazy machine.

00:49:29:10 - 00:49:29:22
Speaker 1
And,

00:49:29:22 - 00:49:35:21
Speaker 1
yeah, that. Yeah. The butcher equipment. You got to be pretty careful with all that stuff. You could get hurt pretty quick.

00:49:35:21 - 00:49:38:06
Speaker 1
Did you see any questions in the in the chat?

00:49:38:08 - 00:49:40:11
Speaker 2
I'm looking in here. I'm going through what what.

00:49:40:12 - 00:49:42:06
Speaker 1
What we're going for the.

00:49:42:09 - 00:49:46:25
Speaker 2
A lot of guys giving each other and ladies. Guys and ladies, girls in here,

00:49:46:25 - 00:49:51:05
Speaker 2
giving each other high fives, slapping each other around, you know? Hey, how you doing?

00:49:51:05 - 00:49:53:25
Speaker 1
Such good stuff right here.

00:49:53:27 - 00:49:56:20
Speaker 2
I'm looking for anyone that might have,

00:49:56:20 - 00:50:01:03
Speaker 2
a question. It looks like what we're doing is we're making people hungry.

00:50:01:05 - 00:50:02:03
Speaker 1
That's what I'm saying.

00:50:02:09 - 00:50:05:27
Speaker 2
Yeah, there's a lot of people. Right now that are looking for food.

00:50:05:29 - 00:50:07:29
Speaker 1
Got to give Daddy Dutch a shout out.

00:50:08:01 - 00:50:08:22
Speaker 2
Oh, yes.

00:50:08:22 - 00:50:11:26
Speaker 1
He's in here. Belt loops. Been keeping it together.

00:50:11:28 - 00:50:28:21
Speaker 2
And Nicole Ruiz for keeping us entertained the entire time. I have no idea what she's talking about. She's got one conversations. She there's there's a there's a there's a little bit of dementia that might be going on with her as well. I don't think that's a real person. So I feel free to.

00:50:28:21 - 00:50:29:21
Speaker 1
Say that happens once.

00:50:29:24 - 00:50:35:04
Speaker 2
And if that is a real person, then you you get some help. This is this.

00:50:35:04 - 00:50:35:18
Speaker 1
Is this.

00:50:35:18 - 00:50:36:19
Speaker 2
Is when you need to get some.

00:50:36:19 - 00:50:37:00
Speaker 1
Help.

00:50:37:00 - 00:50:37:24
Speaker 1
Let's see.

00:50:37:26 - 00:50:39:22
Speaker 2
I have a question for you.

00:50:39:24 - 00:50:40:06
Speaker 1
Okay.

00:50:40:11 - 00:50:54:26
Speaker 2
Move in before or after searing. Because I'm a big believer in seasoning before salt helps with that crust. And a little pepper. Garlic, maybe some smoked paprika really bring out the flavor. But what about you?

00:50:54:28 - 00:50:58:24
Speaker 1
So I'm going to SPG guy to start with.

00:50:58:24 - 00:51:04:05
Speaker 1
I, I like a salt brine because it's going to like we say, the salt is the only,

00:51:04:05 - 00:51:18:23
Speaker 1
seasoning that can actually penetrate deep into the meat. It reverse osmosis, you know, kind of thing or osmosis, whichever one it is, it's going to be able to suck that salt flavor down inside if you let it sit there and salt brine and then,

00:51:18:23 - 00:51:20:02
Speaker 1
then all that.

00:51:20:04 - 00:51:43:08
Speaker 1
And I could be using the wrong terminology here, but myoglobin and all the juicy stuff that comes out of the steak, you know, when that comes out, it's going to emulsify. That's the exchange that happens when the salt goes in and that's going to emulsify everything that's on the surface. And while that other stuff can't come in very far, it will travel in a little bit through that, through that layer.

00:51:43:11 - 00:52:01:06
Speaker 1
And then when smoke hits that, that's where we're getting the smoke ring from that chemical reaction that happens with the smoke and all of that stuff. So for me, I'm an SPG guy to start with. And then if I'm if I'm being fancy, I'm going to dust it before I like plate it, maybe,

00:52:01:06 - 00:52:04:26
Speaker 1
just a little bit like with some finishing dust or,

00:52:04:26 - 00:52:08:01
Speaker 1
I'm not good enough to do this, but I've had buddies that are like my.

00:52:08:01 - 00:52:09:00
Speaker 1
I'm thinking of my buddy,

00:52:09:00 - 00:52:11:05
Speaker 1
Mr. Voight. Aaron voight.

00:52:11:05 - 00:52:20:17
Speaker 1
He can flat out throw down when it comes to compound butter, making some good compound butter. You know, that's like the the butter with the seasonings and stuff in it.

00:52:20:17 - 00:52:28:17
Speaker 1
And then you could even melt that down and make, like, rosemary sprig brush. And you could if you're doing the pan method like Carlton talked about.

00:52:28:19 - 00:52:42:02
Speaker 1
Now you got the juju that's going to stay in there with the steak. And you've got the the butter and all that stuff. The rosemary in the time thing that you whip up and brush that thing down. That's that's the way I like it right there.

00:52:42:02 - 00:52:45:08
Speaker 1
A little bit of finishing dust is good though. You, you.

00:52:45:09 - 00:52:49:02
Speaker 2
Know, is there any type of finishing salts that you use is do you use,

00:52:49:02 - 00:52:57:14
Speaker 2
like an Argentinean salt or do you use a sea salt? You use a Fleur de, sell a volcanic black salt, a Himalayan pink.

00:52:57:14 - 00:53:01:27
Speaker 1
Salt. I do have a baseball. I do have that.

00:53:01:27 - 00:53:04:21
Speaker 1
But I also do have some smoked sea salt,

00:53:04:21 - 00:53:07:13
Speaker 1
some apple smoked sea salt that,

00:53:07:13 - 00:53:15:16
Speaker 1
I've, I've messed with a couple of times and, you know, actually where, where we used that the most was when we were doing a chuck roast.

00:53:15:16 - 00:53:18:16
Speaker 1
When you make the. Well, these days, it's rich, man burn ends.

00:53:18:16 - 00:53:24:02
Speaker 1
It's not poor man's no more. But when you take that chuck roast, cook it like a brisket point and,

00:53:24:02 - 00:53:30:14
Speaker 1
cube that thing up. It is like heaven when if you do it right, and then you take that and cube it up

00:53:30:14 - 00:53:34:17
Speaker 1
and then start just like right before you take that bite, you,

00:53:34:17 - 00:53:38:11
Speaker 1
you just dab it down and a little bit of that salt and take yourself a bite.

00:53:38:11 - 00:53:39:06
Speaker 1
That's real good.

00:53:39:06 - 00:53:40:12
Speaker 2
That is delicious.

00:53:40:12 - 00:53:43:06
Speaker 1
I just did you hear me? Cough just entered. Was it muted?

00:53:43:08 - 00:53:45:16
Speaker 2
No. You hit the cough button. You did it. Okay.

00:53:45:16 - 00:53:47:16
Speaker 1
Good good good I did a good job.

00:53:47:18 - 00:53:48:04
Speaker 2
So

00:53:48:04 - 00:53:50:04
Speaker 2
yeah you had that teed up just the right way.

00:53:50:04 - 00:53:50:20
Speaker 1
Yeah.

00:53:50:20 - 00:53:51:18
Speaker 1
Cheese. Oh here.

00:53:51:18 - 00:53:54:24
Speaker 1
Who was it earlier on here was talking about peppers and onions and,

00:53:54:24 - 00:54:05:19
Speaker 1
provolone. Because you remember when we did the Philly cheesesteak video here the other day? Here we go. Belt loop brought it up. He said when we were talking about the,

00:54:05:19 - 00:54:10:25
Speaker 1
the caveman steak, I think. And I brought up that I like all the onions and serranos and stuff like that.

00:54:10:27 - 00:54:23:19
Speaker 1
He said, do that and throw in here we have the power of bring it up, do that and throw in some onions and bell peppers, maybe some provolone cheese. Do you remember the guys that were giving us crap about the provolone cheese in the comments?

00:54:23:21 - 00:54:24:27
Speaker 2
They they're they're,

00:54:24:27 - 00:54:30:15
Speaker 2
they're they're just not understanding the reason why provolone cheese got them.

00:54:30:15 - 00:54:30:29
Speaker 1
Yeah.

00:54:30:29 - 00:54:31:14
Speaker 1
Yeah.

00:54:31:14 - 00:54:33:29
Speaker 1
Obviously, you know, if you have.

00:54:34:02 - 00:54:36:21
Speaker 2
If you have the, the cheese whiz,

00:54:36:21 - 00:54:37:24
Speaker 2
that's the way to go.

00:54:37:24 - 00:54:46:08
Speaker 2
If you don't have that, then the next one to go with is Cooper cheese, which is like a white American cheese. The brand is called Cooper.

00:54:46:08 - 00:54:51:22
Speaker 2
And then finally, if you're going to go with that Italian cheesesteak, provolone cheese, you got to have that on there.

00:54:51:24 - 00:54:54:28
Speaker 2
And of course, your, your peppers, your onions. And

00:54:54:28 - 00:55:00:21
Speaker 2
if you want a really good Philly then you add on those, those vinegar peppers to, to give it a little bit of a kick.

00:55:00:21 - 00:55:04:22
Speaker 2
The same thing goes if we were going to make which we might go ahead and do,

00:55:04:22 - 00:55:13:09
Speaker 2
an Italian pork sandwich again native to Philly, we're going to go ahead and roast that pork almost like it's a porchetta.

00:55:13:11 - 00:55:20:22
Speaker 2
And then when we when we finish it off, we're going to slice that up nice and thin on our, on our slicer, on our ten inch slicer.

00:55:20:22 - 00:55:29:18
Speaker 2
Put that into our hoagie roll and then topped it off with some pork gravy, some provolone little broccoli raab or spinach.

00:55:29:18 - 00:55:30:04
Speaker 2
And,

00:55:30:04 - 00:55:32:18
Speaker 2
let's not forget the the long hots.

00:55:32:18 - 00:55:36:24
Speaker 1
Long hots. Yeah. And a pork roll while we're at it.

00:55:36:27 - 00:55:37:22
Speaker 2
Oh my goodness.

00:55:37:23 - 00:55:39:04
Speaker 1
Oh, you want to know what the.

00:55:39:07 - 00:55:39:18
Speaker 2
On the.

00:55:39:18 - 00:55:40:03
Speaker 1
Pork

00:55:40:03 - 00:55:43:09
Speaker 1
seats. Hey that's awesome.

00:55:43:09 - 00:55:45:16
Speaker 1
Cool. Well right on man.

00:55:45:18 - 00:55:48:08
Speaker 1
Anybody got a question? They want to drop in the,

00:55:48:11 - 00:55:50:14
Speaker 1
Anybody got a question? You want to drop into the,

00:55:50:14 - 00:55:56:22
Speaker 1
comments there? We're watching here just for a couple minutes before we wrap the show up. By the way, don't forget,

00:55:56:22 - 00:55:58:07
Speaker 1
if you missed it on the,

00:55:58:07 - 00:56:01:06
Speaker 1
on the live, you can always catch our show on,

00:56:01:06 - 00:56:14:22
Speaker 1
Monday nights at 7 p.m. central time, 8:00 eastern, and it goes out on the smoke slinger pits YouTube channel, smoke slinger pits Facebook page, and also,

00:56:14:22 - 00:56:16:25
Speaker 1
at Real Meat Stick on,

00:56:16:25 - 00:56:18:04
Speaker 1
YouTube there.

00:56:18:06 - 00:56:19:05
Speaker 1
You know,

00:56:19:05 - 00:56:21:13
Speaker 1
try anything else you want to add real quick, buddy?

00:56:21:15 - 00:56:39:00
Speaker 2
For those that are looking for a quote on a mini smoke slinger, full size smoke slinger, or a all new Liberty 94 offset, go ahead, go on over to WW Smoke intercom, submit your information for a quote and we'll have somebody get back to you.

00:56:39:00 - 00:56:40:13
Speaker 2
We are,

00:56:40:13 - 00:56:43:22
Speaker 2
knocking these things off 2 or 3 a day and,

00:56:43:22 - 00:56:45:04
Speaker 2
we're probably I,

00:56:45:04 - 00:56:46:12
Speaker 2
I know for sure,

00:56:46:12 - 00:56:51:08
Speaker 2
at a retail cost of 20, 99 plus very affordable shipping.

00:56:51:11 - 00:56:53:06
Speaker 2
We are the,

00:56:53:06 - 00:56:57:01
Speaker 2
most affordable premium cooker in the market.

00:56:57:03 - 00:56:58:25
Speaker 1
So the fastest.

00:56:58:28 - 00:57:03:04
Speaker 2
That you can get, the fastest. We're looking at a four week lead time. And that's,

00:57:03:04 - 00:57:04:29
Speaker 2
something that that any other,

00:57:04:29 - 00:57:08:05
Speaker 2
pit maker in the industry right now can stand behind.

00:57:08:07 - 00:57:11:00
Speaker 1
Yep, yep. Carlton's got one question here.

00:57:11:00 - 00:57:16:19
Speaker 1
What do you all think about the Chuck? I. I don't have any experience with it. Can you talk about it?

00:57:16:21 - 00:57:26:15
Speaker 2
Chuck D is a great steak. It's really starting to to make its way known because the grocery costs are getting extremely high. So,

00:57:26:18 - 00:57:27:28
Speaker 2
where where

00:57:27:28 - 00:57:29:07
Speaker 2
we discussed earlier,

00:57:29:07 - 00:57:32:00
Speaker 2
making a filet mignon, making that, that Pismo,

00:57:32:00 - 00:57:39:10
Speaker 2
that, Chuck II is the alternative. It's it's a tender, delicious piece of meat and a little bit lower and cost.

00:57:39:13 - 00:57:48:25
Speaker 2
That's something that if you are your local retail butcher, your grocery store doesn't have if they happen to have a butcher there, you can request that cut.

00:57:48:25 - 00:58:01:29
Speaker 2
And they can custom fabricate that for you. It's, it is wonderful, but it's hard to compare one exactly to the other, since that tenderloin is going to be completely, a separate type of piece of meat.

00:58:01:29 - 00:58:04:19
Speaker 2
And you're going to get from that, Chuck II.

00:58:04:22 - 00:58:06:06
Speaker 1
What normally happens to it,

00:58:06:06 - 00:58:10:04
Speaker 1
the Chuck I like, is it just hamburger or is it a grocer?

00:58:10:07 - 00:58:16:03
Speaker 2
Well, yeah, it could become part of the Chuck grocer when you have that, that, that whole clod and then you're breaking it down.

00:58:16:03 - 00:58:27:19
Speaker 2
The the Chuck II is the most tender portion of that. So typically the what's left over is going to get ground up, but that's again, that's a butcher cut. Same thing with the with the hanger steak.

00:58:27:21 - 00:58:31:24
Speaker 2
Usually those, those hanging tenderloins that's the butcher's cut will,

00:58:31:24 - 00:58:35:13
Speaker 2
will not make it to the well under Saran wrap,

00:58:35:13 - 00:58:38:08
Speaker 2
at your local grocery stores.

00:58:38:10 - 00:58:38:22
Speaker 1
But on

00:58:38:22 - 00:58:38:27
Speaker 1
the.

00:58:38:28 - 00:58:39:19
Speaker 2
Inside.

00:58:39:21 - 00:58:46:10
Speaker 1
Yeah. Here, we got a question here from Belt Loop here. Do you think going in with others to buy a whole cow was a good idea?

00:58:46:13 - 00:58:48:12
Speaker 1
I can tell you my experience with that.

00:58:48:12 - 00:58:50:10
Speaker 1
I think it's a great idea.

00:58:50:10 - 00:58:55:29
Speaker 1
But you both got to have, like, a pretty good idea what you're wanting to get out of the animal.

00:58:56:01 - 00:58:57:00
Speaker 1
Like I told you,

00:58:57:00 - 00:59:00:21
Speaker 1
on episode one, when I was talking about my experience with that,

00:59:00:21 - 00:59:12:04
Speaker 1
keto or whatever. That thing. I need to get Paul in here and ask him what that is, but that breed. But that was the best friggin hamburger we ever had in our lives. And we cut that entire thing into hamburger.

00:59:12:04 - 00:59:14:06
Speaker 1
That whole cow. Every bit of it.

00:59:14:06 - 00:59:26:23
Speaker 1
I do believe that if you both get a side, I think it's great, but you are at the mercy with that kind of a situation. You're at the mercy of the of the shop. That cuts it up. The processor.

00:59:26:23 - 00:59:31:05
Speaker 1
Depending on their skill level, their patience and their thoroughness.

00:59:31:08 - 00:59:34:28
Speaker 1
You're a little bit at risk on getting what you actually asked for.

00:59:34:28 - 00:59:35:17
Speaker 1
I think,

00:59:35:17 - 00:59:52:10
Speaker 1
but I think it's totally worth it, because. What are we talking on? Processing? I don't even know no more, you know, 1,200 pound steer. I mean, what are you. What are you getting into, or don't know what, 1200, 1800, 2,000 pound steer like, what are you getting into on processing cost

00:59:52:10 - 00:59:52:17
Speaker 1
that

00:59:52:17 - 00:59:55:12
Speaker 1
some some shops charge by the cut.

00:59:55:14 - 01:00:02:28
Speaker 1
Some. That's the ones that you got to watch out for. Some guys charge by the pound or by the bag or by the you know,

01:00:02:28 - 01:00:03:26
Speaker 1
whatever.

01:00:03:28 - 01:00:13:17
Speaker 2
I see the processors, the, the the guys who, who are raising cattle, they are charging you by what the animal was on the scale alive.

01:00:13:17 - 01:00:20:11
Speaker 2
And then they tell you what the cuts are going to be based upon a full half and quarter share.

01:00:20:11 - 01:00:29:06
Speaker 2
And that's what you're going to get, like the expectations. You're going to get so many pounds of of this type of cut, and you're gonna have stew beef and you're going to have ground beef.

01:00:29:06 - 01:00:32:00
Speaker 2
And that's how they want to run that.

01:00:32:00 - 01:00:41:28
Speaker 2
I don't go in and as a and buy a share I want when I'm shopping for meat, I want to see it coming in every night from Chicago.

01:00:41:28 - 01:00:48:22
Speaker 2
It's coming in from the commodity markets in Chicago, from the stockyards out there. Actually, it's not even a stock anymore. It's just it's hanging.

01:00:48:22 - 01:00:56:27
Speaker 2
So it comes in on refrigerated truck, on a reefer truck, right down to the to the market, hanging on a hook. And then from that point,

01:00:56:27 - 01:00:58:00
Speaker 2
looking at the meat,

01:00:58:00 - 01:01:11:07
Speaker 2
and what the USDA inspector already stamped it. I make a determination about what I want. And if I'm going to let the union guys fabricate it, and I'll put the order in for the size of the cuts that I want, and that's that.

01:01:11:10 - 01:01:16:28
Speaker 2
The the additional cost that comes in is for the, as you were saying, per cut,

01:01:16:28 - 01:01:28:14
Speaker 2
is is the the cost of the cryovac keeping the cost at the time and so forth and so on. That's why it's a lot cheaper if you just take the hanging piece of meat home and you're able to fabricate it on your own.

01:01:28:16 - 01:01:48:15
Speaker 1
Yeah. Yeah. So so for me, what I find is that I don't I'm not there when the guy's cutting it up. You know, because I'm not a butcher. I know what I told him I want. Like, for instance, we just got a cow dung or a, pig down here recently, and I told the guy I wanted pork butts, and the guy was like, oh, how how much you want him to weigh?

01:01:48:15 - 01:02:05:19
Speaker 1
I was like 10 pounds. He's like, what? Yeah, I just want, like, normal bolts and butts, like, you know, pork butts. Did you get it to store? No, that's not what we got. He took that button, broke it down into three pieces. So he did. And so then we got, like, this little tiny, like what grandma would cook,

01:02:05:19 - 01:02:08:29
Speaker 1
you know, kind of kind of roast out of that, but.

01:02:09:01 - 01:02:13:17
Speaker 1
And that seems like my luck of the draw when I'm explaining to the butcher what I want.

01:02:13:17 - 01:02:21:18
Speaker 1
So I prefer not. I prefer not to go that direction. I would rather just be. What, a case of briskets. Case pork?

01:02:21:18 - 01:02:27:27
Speaker 1
Pork butts. I want ribs or beef ribs or. That's. That's kind of the direction I always tend to go with it, I think.

01:02:27:27 - 01:02:33:18
Speaker 1
I think it's a better deal for me. Right that way. Yeah. So if you were to.

01:02:33:18 - 01:02:38:26
Speaker 2
If you if you were able to get the entire rib, you got the, the the entire,

01:02:38:26 - 01:02:40:12
Speaker 2
export rib, for example.

01:02:40:17 - 01:02:41:06
Speaker 1
What you'd be.

01:02:41:06 - 01:02:43:27
Speaker 2
Able to do with that is you could,

01:02:43:27 - 01:02:49:24
Speaker 2
then get your short rib out of that, your flank and rib, then you've got your, your back ribs.

01:02:49:24 - 01:02:57:23
Speaker 2
Then, you know, as you trim it down, you've got your, your roast if you want to do that or you got your bone and rib at your boneless.

01:02:57:23 - 01:03:01:25
Speaker 2
There's, there's a lot more flexibility and a lot less that goes to waste.

01:03:01:25 - 01:03:03:28
Speaker 1
So you're cutting it up yourself.

01:03:04:01 - 01:03:05:02
Speaker 2
Correct. There's a lot more.

01:03:05:02 - 01:03:05:18
Speaker 1
Yeah, yeah.

01:03:05:18 - 01:03:09:04
Speaker 1
So now we can get all our trim and put it in the sausage and.

01:03:09:07 - 01:03:16:07
Speaker 2
Trim that's left over your. Correct. So now you know you got your bratwurst later on or you, you, you you've, you got your, your,

01:03:16:07 - 01:03:22:06
Speaker 2
making your own hot dogs at home. So you, you for trimmings or if you just want to make an all beef sausage, you go about it that way.

01:03:22:06 - 01:03:22:21
Speaker 1
Yeah.

01:03:22:21 - 01:03:26:24
Speaker 1
Cool, man. Well, I tell you what, guys, I appreciate you tuning in tonight.

01:03:26:24 - 01:03:35:10
Speaker 1
If you want, you can catch this, after I edit it up and all that kind of stuff. And you can catch it on iTunes and Spotify and everywhere else.

01:03:35:10 - 01:03:38:22
Speaker 1
On the audio trumpet master just popped in.

01:03:38:22 - 01:03:39:21
Speaker 1
There he is.

01:03:39:21 - 01:03:41:09
Speaker 1
He just barely got it.

01:03:41:11 - 01:03:42:05
Speaker 1
Yeah.

01:03:42:07 - 01:03:44:16
Speaker 2
Got a long night, guys. Probably.

01:03:44:16 - 01:03:45:22
Speaker 1
Yeah. Can work.

01:03:45:22 - 01:03:49:02
Speaker 1
There you go, guys. Well, hey, we're going to cut it.

01:03:49:02 - 01:03:51:17
Speaker 1
Appreciate you guys. And we'll be back here again.

01:03:51:17 - 01:03:52:05
Speaker 1
Next,

01:03:52:05 - 01:03:57:24
Speaker 1
Monday night, 7 p.m. central, 8 p.m. eastern. Catch you later.