The Best Steak I Ever Ate and Grilling Tips LIVE!

technical difficulties let me come in there

how is everybody doing on this beautiful Sunday the Lord has made let me pull up

a chair y'all pull up one too cuz hey we going to visit just a minute talk about

things see what's going on everybody's life today but uh uhoh let me let me get this one over

here quitting there's a lot of things going on here there's a lot of stuff

that is electronically challenging for me if it's got electricity so I try to stay away from it uh I'm mostly just a

fireman so uh we thank you all for taking time out of your busy day to uh

come and join us and uh I think our our um Yes ma'am video is rotated

incorrectly uh oh well I bet Shannon's gonna take care of that but I'm just gonna keep on talking because I don't

We're gonna see what's happening well it's going to have to have you on

vertical vertical that makes me look better um I

don't know what the deal is okay have to get close huh so well um I don't like

Okay so everybody's like "Yeah it's good to go now." But I don't like having this in vertical it's supposed to be horizontal so I'm going to mess with

some stuff on the back end you can just keep talking i'll do her but like I say it is an honor for uh for y'all to join

us tonight it just makes me and Shan proud uh we've been thinking about doing a live and she asked me "Hey what do you

think we ought to do?" And I said "I I think I'm going to cook my favorite steak." Now when you go to talking about

steak and steak prices today beef is at an all-time high and uh and I'm glad it is folks i know so many ranchers out

there that uh they they've come through some hard times in years past so I never really complain about the beef price

unless we're selling them and they way too cheap but um you know there's a lot of good beef in the United States there

is and we're just happy to be able to cook some of it there's so many different cuts of meat that I have

cooked anywhere from wild game to rabbit to deer to elk bison steak you know red

rind baloney sandwich i've cooked a lot of that too but when I go to a steakhouse so many times

when I get through I'm really not satisfied because I'm thinking I could have come home and cooked that steak for

me and Shen and I think it might have been a little better now I'm not getting down on all the restaurants cuz I've eaten some really good steaks out there

i have but this is a method that I use it's it's a little time consuming but

folks when you think about it and think about what steak cost you want to put your best effort into that and that's

what we're trying to do tonight and bring out the most flavor that we can but I have cooked so many steaks just

over an open fire and I really like a steak that's got some smoke to it but

also that great sear that you get whether it's in a cast iron skillet or on a black stone or whatever kind of

griddle you got that's what I'm after we're going to I'm going to walk you through this just a little before we do

it but I want to pull this off here and see what's happening

whoa we have a big old tomahawk laying right there now I'm going to tell you

something this right here is a 3 and 12 lb meat lollipop is what it is now when

you buy one of them and you get to figuring three lbs and about five or six ounces there how many people could you

serve with that now if it was just me I could serve me Shen Sadi Duke and Major

but let's see where's Major do you like steak yeah Major is a steak hound there's Dooker lulu I don't even know

where you're at you must be hiding but folks you're going to lay down some

dollars for this this is what I call a special occasion steak and to me I get to have one every day cuz I live with

the love of my life and we have a party every day here so it is a great day god has blessed us with some cra cloud cover

this evening but also we have just a regular New York strip weighing coming

in tipping the scales at one lb and 4 oz so I took this big old tomahawk out of

the ice box about 4 hours ago and when I pulled it out of there it was 36°

okay let me stop you cuz Miranda keeps saying um she's giving me a filming tip

and I'm not filming in shorts it's the way that the video was scheduled in

vertical so I'd have to change the link that everybody's watching at to to do it

to horizontal so we're just watching it in vertical we're just going to watch in vertical hey sounds good to me it'll

make me look better I think but I took this out about 4 hours ago pulled it out of the ice box used my chef temp and

stuck her in there it's about 36.9° so you need to let this thing warm up as

much as you can because it's going to give you a faster cook time but also it's going to give you a more even cook

time i took this New York strip out about an hour ago when he hasn't been seasoned but I seasoned this one as soon

as I got it out there and it warmed up about 5° a little lime juice on top in

fact we'll just go ahead and season this one and I'll just walk you through the process that I did on that big old tomahawk

i had Major squeeze me a little lime juice while ago now y'all have seen me

do this in the past but if there is some new viewers here we're not making margaritas but that would be good if

somebody wants to send one over me and Shan will be sure and thank you give it just a little soak in there in what does

lime juice do citric acid in here breaks down connective tissue which is muscle

in there too and it's going to make the meat more tender but you will not taste the lime juice you won't so we're going

to do both sides and mage I want to thank you for mashing them limes was awful nice of you

and this is just just an ordinary steak neither one of these are Wagoo or prime

because I want to see can I take a steak that I really want to see can I make it what I want it to be uh sure you can buy

Wagu or you can buy a prime you're going to spend more money randall said you were really brave to turn your back on

the steaks with the dogs that is true all of them cuz if the bee would have done been here he'd have done had that

drug across the yard so we're going to use our original seasoning if you ain't got that salt pepper garlic you're in

pretty good shape but I always like to season from up high you're going to get a little better coverage and remember

this is a pretty good size steak so people make the mistake so many times of

what under season and overcook gary wants to

know can you use lemon juice instead you can use lemon juice but I prefer to use lemon on fish or something that's got

feathers on it but won't you season them edges no because we're going to coat them this one and this fella too with

some coarse ground black pepper not on the top because if you really

give something a coating of coarse ground black pepper on the side on the top and bottom and

then you try to sear it you're not getting the same coverage of sear that you would because that pepper is holding

it up off the grill it is so make sure everybody gets in there do you have to use fresh lime i prefer that but you

don't have to i have used a lot of lime juice in them little green bottles they work pretty good now let's don't leave

this big old tomahawk out he would be upset he would

now I got chastised once someone wants to know about salt-free

version saltree well products in our product in our store we have our

original seasoning that is reduced sodium it is if you want to use that

but when I was on barbecue showdown on Netflix

and they told me that I had some dirty smoke because the bone was a little black folks that was worshshire sauce

and vinegar apple cider vinegar that I sprayed on there if you want that bone to be sparkling clean white wrap that oh

there is something crawling on me so we've got everybody seasoned and

folks this was seasoned heavy about four hours ago now

good folks at Hasty Bake over here have got the Rough Neck Smoker got our brand on it you can get a hold of Rich and

them hey they they'll get you anything in the world it is running 276

degrees right now so we're gonna give them a smoke bath first look at Duke

here he is duke are you you liking this so right here Mage is that all right i

don't know if y'all can hear that sound just a little bit of sizzle in there get over there

get your mic over here so we can hear the sizzle now we got that New York strip in here

we're going to shut the lid should you wrap the bone in foil if you

want to keep it good and white it does not bother me at all the way it looks when it comes out but if you want to keep it sort of a bleached white I'd

give it just a little air i mean a little heat there first and then wrap it with tinfoil you'll be all right little

bit of mosquite little bit of hickory

thank the good folks at Smoky Woods i don't want a lot of smoke but I do

want it to get some so them is cracked pretty well 3/4 open

the back is running full blast somebody jumped late what steaks are you cooking we're cooking a 3 and 12 pound tomahawk

and a pound and 4 oz New York strip so uh go back and you can look about all

the seasoning that we did always try to let whatever you're cooking except chicken come up to room temperature and

I'm going to set back down Shan cuz we like a little bit before that takes place do you give bones to the dogs do I

give bones to the dogs well for a beagle he eat a lot of bones when he here mage

ain't got a whole lot of teeth left dooker never was really good at chewing on something and Sadie can tear up

anything she wants so I wouldn't mind giving them some of this old big tomahawk bone but I try to stay away

from rib bones chicken bones stuff like that because I'm just afraid one of them

gonna get choked there pretty good so I try to leave that out of them now we're going to talk about steak

get this out of the way now while that is going that good smoke

is rolling out of there we got the Blackstoneone over here fired up because folks that's what we're going

to sear on tonight now we can let them steaks go to about 100 I'd say 10 degrees and

then we'll pull them and we'll put them over here sear them really good on both sides okay but we got a little special

topping that we're going to put on them so don't quit me yet because you ain't seen what's going to happen but I need

to know and y'all can tell me when you go to a steakhouse what do you order is

it a filt sirloin New York strip hanger steak ribeye i need to know because hey

I love me some beef and I like to eat some of all of it but very seldom do I

ever see a hanger steak out here in our part of the world because really we used to call them the butcher steak because

if there ever was one there he's going to take it home with him but if you get Oh so far ribeye is winning out that is

good we have some New York some sirloins yeah porter house is good i like a porter

house or a t-bone okay they're coming in fast but it's looking like ribeye is winning ribby is

coming down the stretch is he well that is good bone in or bone out i mean a lot of people now this has been an arguing

question that I've asked some of these people that had chef wrote by their name you know I'd say "Do you think bone

gives any flavor?" And you know what 95% of them tell me none whatsoever

well I I think the bone if you've got a good piece of meat is going to render

just a little fat off that too and off that meat you're going to get some of that taste but what the bone does to is

also a heating element is it holding your heat before it gets there or is it

producing more heat on the other side that's something y'all can figure on i'm going to let y'all figure that out on your own and when you let me know you

just give me a little old question there and tell me the answer what it is but don't ever be afraid to cook a steak

sure like that tomahawk today I'm going to tell you what it cost you want to It's Shan hold your ears cuz you

probably don't want to know okay $64 for one steak that's three that we have to

cook that is three 12 pounds of steak for $64

so how many is people that feeding well you could you could feed everybody a good threequarters of a pound and feed

four to five people you know so if you do your math right and you've got $64 in

a three pound steak what does that come up to somebody's got a calculator right there and I know they do it's about $18

$19 a person so you go to a steakhouse first of all you got to get gussied up

take a shower your wife got to put her makeup on then you get in the car you got to drive somewhere you done spent

$25 worth of gas and then you get to the steakhouse and what you got to buy your

drink you got to get the salad you got to get the baked potato anything that

comes with it and then you get the meat well folks before you walk out of there it might be anywhere from $70 to $150

before you ever get gone so really this is not as bad as you might think it would now if this would have been waggu

I'm not even going to tell you what that cost because I looked at it and I'm thinking "No I would rather cook this

piece of meat than that." Because to me Wagu is just a little too rich for me i

like the beefy taste that I get from just a good everyday steak now when you're on the ranch cooking uh for a

crew what typically do you what cut do you use you know a lot of ranches we

have we always set up camp on the ranch uh on a Sunday and the cowboys would us

help us set up camp which means I got to cook supper which was always an honor

was always steak night the first night so when we would cook them most of the time it would be a New York strip the

first time and these are usually weighing about a pound and a half a piece and I do them the same way that I

don't do them tonight i'll give them a little smoke on one end then I'll move them back and a lot of you might be

telling yourself now he could have just done this on a grill cooking indirect and then putting it right over the open fire i have done that a lot but I like

that sear that that black stone's going to give or a hot cast iron skillet when I'm through to give me that good crust

right there on top can I sneak a peek over here a sneak a peek in vertical

invert are you ready to vertical okay wait let me get ready i want to get a good like smoke action okay go ahead

i mean that is something pretty now if you wanted to wrap that bone now would be the time it is dried out just a

little you could wrap that thing you're good as gold so how long are you going to be smoking this for till it gets to

the right temperature which is what again about 110 okay now we probably been on what 5 to 8 minutes i'm counting

i'm going to go ahead and flip these just so get them around here like that

and folks I don't know if y'all Let me get give you some of that can y'all smell that i mean to me

and I was raised with mosquite trees all of my life and I love to cook with mosquite but when you can pair it with

something I've paired it with oak before i've paired it with hickory don't be afraid if you want to throw a little

fruit wood in there i'd like to you know maybe use some cherry or something like that but don't go overboard because too

much smoke sometimes can make a bitter steak uh can we can you use other like

what do you like in terms of other smoke flavors and other woods with a steak with a steak uh oak is pretty good uh a

little dab of hickory mixed with something i just don't like straight hickory uh I've used a whole lot of red

oak white oak post oak but I would probably go with post oak first i have cooked over some pecan but to me you get

just a little bit of the oil to it if it hadn't cured out really good but uh all in all I like a really good hot fire if

I'm cooking over fire it's probably going to be mosquite and oak both well Robert thank you he um says bones are

for soup meat and that's good bones are for soup meat hey I'm liking that there's enough there we chop them in two

we can make a lot of soup um somebody's asking what the smoker is right now it is a Oh the temperature no the the brand

this is a from Hasty Bake we designed this a long time ago it is our rough neck smoker got our logo on it you can

uh Rich and them have been in business up there in Tulsa over 50 years good

question from Miranda do you ever forage on the trail and cook what you find out

there well I have cooked what has crawled into camp a time or two i have

now that crawling into camp most of the time was a rattlesnake

i don't hunt rattlesnake i don't look for him but this and come and he was

what I call a little ill-mannered so he become ordurves that night deep fried

rattlesnake is pretty good if you got a big old snake and I'm talking something like this because there's a strip of

meat down that back two little lowend strips and you can peel that out of there makes great chili meat it does now

I have had some cottontail rabbit run through camp and I love to eat a rabbit we have eat turkey we have eat quail i

even got time when I was in Wyoming one time to go fishing a little and caught enough fish that we could all have a little fish for an appetizer but hey if

it walks or it flies I've probably cooked it so I don't mind at all let me shut this lid down here just a

little because this thing is designed to where when it shuts it's got some I'll

just show it to you now it's got a little padding right here

when it shuts and latches it is airtight now I've also done these to where it's

just a whole bunch of sirloin or a whole bunch of chuck roast and just pile them up in there maybe 10 or 12 and then you

can just flip them every once in a while to make sure everybody's getting some some smoke and some good flavor then you

can take them out and finish them on the grill but this is a great way for you to go ahead and bring your meat up to

cooking temperature shannon had a good point give us a like there you go give us a like Shannon i appreciate that you

know uh folks it really does help our channel a lot and we we may not say it enough but we appreciate each and every

one of y'all as our as our family we do uh a lot of y'all have commented and and a lot of y'all have reached out to us

when we went through some hard times last year and said a lot of prayers for us and we say a lot of prayers for folks

that ask us too when they when they uh leave us a comment like that but don't forget to to like it uh leave us a

comment but also subscribe i've had a lot of them in the last three or four weeks comment say "Hey I was subscribed

but now I'm not no more." Just go up there and hit subscribe again so you can get back on there you don't miss any

videos cuz every Wednesday 2:30 central but also Shan puts out a lot of shorts

and we're going to try to start doing these live so hey we're doing good um someone asked could you explain what a

chuckeye steak is and is it actually a steak yeah okay worries is what i got to

have my specimen mike there he is come here buddy you got to do a little diagram work here okay

come on buddy we're going to put Mage up here okay stand right there little beef calf

all right now back here sirloin and stuff rump roast all this comes off down

here tri tip all right now you got to turn this away here brisket but you get

up here to where this loin is and it runs all the way up this back and right

at the front before you get into this out of this loin there is the chuck which is the chuck roast but there's

enough space in here left on that you can usually cut you some chuck eye steak right at the end of that loin there and

man they are some good eating they are for sure and Mage got a haircut today yes he did looking pretty sharp ain't

you Mage thanks for the diagram Mage hey it's okay but we're just going to see if

we're making Hey making any progress

thank you Jim very much okay see we're at 71° here so when I put

it on it was 57 so we're come up 20 this one I know is going to be ahead

we're about 80 so Desert Goat said cattle drive cooking is

the best that it is and if you're looking you ain't cooking so we going to shut that lid back down rocky Mountain

oysters calf fries rocky Mountain oysters prairie oysters i was raised on

them uh my dad and I my older brother we worked so many cattle for so many people for years that uh we were always proud

to get them and we had many many a oyster fry at our house when we was growing up i still like them um I

remember I'll tell y'all a funny story i was catering a bunch at the time sometimes I'd use calf fries every once

in a while I'd get turkey fries and uh a lot of y'all might think "What turkey fries?" Yeah he got some they just way

up high in his back but um I went in the store and they had a new manager there and I'd been buying turkey fries from

them because they had to order them for me and I went in there and asked that young fell i said "Hey I need to get 50

pounds of turkey fries." And he said "Turkey fries?" "Yeah." He said "They quit making them." I said "What?" He

said "They don't make them anymore they don't have turkey fries anymore." So I finally had to explain to him what was

going on so he could order me some but I've had lamb fries turkey fries calf fries are still the best to me and um

you know on a ranch I've seen many of them old cowboys you know they cook them right there on the Brandon fire or they

just string them through there with a piece of wire and hang them over some coals uh I like mine cut up pretty good

and then I like to batter them and then I like to dip them in something dry and then deep fry them and they are some

good eating if you look back when Uncle Roger come and visit us at the wagon uh

we fried him up some calf fries the first he had ever seen but he said they was pretty good sort of like chicken tenders where do your hats come from my

hats come from my good friend I don't know if you can read that right there Chaz Mitchell Custom Hats this

fell is really good he He has made hats for me and Shan for I don't know last

five or six years probably uh he's running behind so don't think you're going to get one quick but he makes a

good hat he does but remember keep an eye on that temperature make sure that

you you're staying up there about between 250 and 275 and that's what we're running today do you use coffee or

orange peel in your rubs i do have a coffee rub that I really like for tri

tip uh I've used some orange zest on chicken but uh I I really like the

coffee rub and what it does like for either axis deer or even a good elk tenderloin because when you mix some

coriander with that some garlic a little onion powder and everything else that goes with it and then you put that on

there and cook it medium rare on that wild game that coffee is really good but you can cook a pork loin too the same

way just rolling that thing in coffee grounds and salt it'll sear that outside edge and lock in all that moisture it is

pretty good eating someone wants to know if you're going to do a Cabrito video kabrito well if I can find somebody out

here that has got some good young goats that we could do and the ground to get soft enough to dig a hole I'd love to

cook me some cuz I I have cooked it in the past but it's probably been 30 something years and it is good eating

when you can pull one out there do you prefer grilled or cast iron steak grilled or cast iron oh my gosh that is

a hard question for years it was just a grilled steak um and I'd cook so many

box car loads of beef on a grill i have but I really like to go in the house and

get me a skillet that's really good and hot and just go ahead and sear me a good steak we have several videos to where

we've seared a porter house that was great big or the perfect 10-minute fillet if you'll go back and watch it um

I if I had to choose right now I'd probably say I'd rather just sear one in the house and mother nature says she may

give us a little weather here which will be all right because we're always in need of a little rain out here in New

Mexico we are the Lord has blessed us with some but it's been hit and miss in places so uh we're always ready for some

more does it matter how long the the steak sits in the lime juice no I

wouldn't go any more uh than four hours because if you you're not letting it sit

in just a bath of lime juice you're just putting a little on the top a little on the bottom but if you leave them longer

than that it'll continue to break down that steak even though it's in the ice box and maybe you want to leave it overnight they'll get pretty mushy if if

you let them go too long four hours is about max we got a lot of viewers who saw you on Netflix yeah you know when uh

when we did that show uh and I went down there to have a good time more than anything else because I ain't gonna go if I don't have a good time and I

remember and they didn't air this part but I'm going to share it with y'all they may get on to me for telling you

but uh that both them judges come out there and they said you know there's $200,000 worth of equipment up there in

that kitchen and you're cooking everything out here i said I'm going to stay true to my roots that's what I do

and uh I said when we're talking about barbecuing or we're talking about grilling something or cooking something I didn't know you could do it in the

house with electrical appliances i thought you need to do it outside and that's where I stayed so you know I met

some really good people down there uh it was good to see some of the crew that I'd worked with before many years ago

but uh just a great bunch of folks uh had a good time uh was gone about 10 or 11 days missed Shannon and Snow and the

pups really bad but hey we back doing them videos and getting after it somebody's confused they said "I thought

you were in Oklahoma." We were in Oklahoma for a long time uh you know and y'all may have know this we uh we had

bought a house out here in Riosa and lost it to the fire uh and then we found another one and uh moved out here

permanent about November and we still make some trips back to Oklahoma here there in Yonder uh we still have some

stuff some people that work for us in Wellington Texas so we're back and forth there on occasion but right now we out

here in the White Mountain Wilderness and and it is beautiful place to be elk come by about every day and the deer and

I told him I said "Don't fall over in the backyard you might become supper." David Jarvis just sent us a gift that

was kind thank you David so much and Darla y'all stop doing that thank you

Darla so much and hey um I want y'all to know too I have the easiest job in the

world i do shannon has to go through all this trouble of making sure that something works then she has to do all

the editing and uh I can remember one time she told me we'd filmed four or five videos there one week and it's in

July and Oklahoma is hot she I come in there about 10:00 that night and she said "You know I'm getting tired of looking at you." Now I really don't know

if she meant that on the computer and in live too but that woman spends a lot of

hours in front of that computer so uh y'all give her a round of applause she's one does hard work someone asked if

we're sponsored by Blackstone no you know the Blackstone folks sent me that griddle a long time back and I've used

it but uh they told me they said "Hey we just want you to enjoy one we know you cook a lot uh I would tell you if you

ain't got one and you want one them things is good." They are are we still off for a minute here or We probably are

we can check cuz I was going to ask questions if Oh we can ask some more

questions oh them things is looking pretty we're going to go ahead and turn this one over

so we're waiting for 100 yeah we're going to get up there pretty close to 100 okay

so this little fell here he's close as he can be jeff thank you so we're keep

sending money we're going to send him right over here to the cool side

we may even have to go get some tin foil to wrap him up in i'll tell you what we'll do we'll put him right up here on

top of him he'll be cooler there than he will anywhere else cuz he ain't got long to go and I guess we could go ahead and

cook him while that oven is finishing and show people i'm going to if you don't mind I'm going to jump on i'm going to switch the camera around all

right because I have a question yes ma'am while we're waiting on this and everybody's being so helpful especially

Miranda with the vertical video anyway could we get out of the smoke oh sorry

so I have a question since you guys are all die hards so we're YouTube changes their algorithm a lot and we always try

to push out good videos and um get views um but my question is when you guys get

time I would love you to drop a comment about what you like about our videos because as an editor I want to make sure

we're including that one thing we're going to try to do um is make more dynamic intros so you guys will know

right off the bat what it is what's interesting um do you like the dogs do

you like more of the B-roll montage with the music do you like history more do

you want to see more grilling more Dutch oven i mean just like whatever you want to see whatever you like if you can let

me know it makes my job a little easier on how to put things together that you guys will enjoy hey thank you sugar yeah

so now I'm going to turn it back over all right and I'll tell you what we're going to do since we have a whole lot of

weight difference in this boxing match in here going on one's weighing three and a half pounds and one's weighing a pound and 4 ounces and he's already got

to the magic point to where we need to go ahead and think about getting him over here to the Blackstone so I got one

zone off and three on high so

before we start that remember I told y'all we were going to have this little magical stuff that goes

on top i'm going to set it right there i'll show it to Shan here in just a minute and I see Hey guys I see all of

your comments coming it's awesome and I will after we get off of the live I will go through them what is that in there

bacon grease and butter so we're going to set that over where it can begin to melt we've got a little thyme

and we got a little garlic now if you've got some beef tallow I would recommend

that you use it i didn't have any for today but if you'll use some but if

you'll use some beef tallow and a little bit of butter to make this out of and

just brush it on that steak right there to last oh my gosh there'll be people run out of the forest to get it there

will so we're just going to let this melt

it's getting close let me check on this poor little old lonely New York strip

cuz I know he needs to come off there a lot of people said they love the history

he's about 105 so we're going to go ahead and let that big old tomahawk sit there and get some love

and I'm going to set him right here on this cutting board just till that butter

and stuff gets like I want it [Music] but you can do all of this in the house

just use a cast iron skillet you got everything you need in goes just a little dried thyme

don't take much after that we going to get this garlic gun wound up

here give it a little dosing in there take

the back side of that knife to that folks a little bit of the W

softs justin Wilson i know you would approve my friend this is boiling so

that's all we want we're going to pull it right back over here it don't take much of this just a splash

just let it sit over here and mind its own business on the cool end right here so here we go

we're going to give this just a little dab of this butter

since I ain't got no extra butter out here that way I can rub him around in there

this is a really hot fire it's not going to take long to do this

but we want to get some really good color on that site i'm not going to flip him back and forth i'm going to try to

guess it just right if you've got got you a chef's temp use it cuz we're going

to let this I would say get to about 120 on our finished temperature and here's

what I'm going to ask you so many people have told me one thing or the other do

you let your steak rest before you eat it now I know a lot of people that don't

but I've always let my steak rest that way when you cut that steak so many times

and it hadn't rested some of that juice runs out i want it to stay in that steak

i'm going to let mine rest about two or three minutes and we're going to be good we're going to let Shen take just a

little peek under there see that color i mean things is

happening looking for a hot spot but they're all hot let me see if I got this a little

mosquite spatula okay we are getting a lot a lot of rest all right everybody's

saying rest that's what I'm liking all right to this top side

remember this stuff I told you we had mixed up m baking grease garlic butter

just a sprinkling give him just a little bath here

now we're going to flip him right over here and that is a hot fire i got a little

more color on there than I would have liked somebody said they'll let it rest in

their stomach let it rest as close as you can now for years this is all I used

to check a steak and the thing you can do with that let me turn them two down a little put them

together right there like that feel that muscle that is medium rare when you pull

this one over here it tightens that muscle up that is medium if you're using them other two fingers go ahead and lay

them out there and let somebody cut them off cuz we ain't going to overcook one it won't take long here who wants to

guess the internal temperature right now somebody get it up there right now what is the temperature going to be it's going to be somewhere between 100 and

3,000 so we're going to see i'm not going to tell y'all i'm waiting

for y'all to guess the first one said 112 112 okay we'll turn the chef's temp

to y'all oh my gosh they were pretty close pretty close pretty close they

were now if you want them edges seared a little just stand him up there because that steak is continuing to cook as

we're going along here we're going to just Our audience is pretty smart they're guessing pretty close

they are good people

okay let's check him one more time cuz I think we're nearly there

about 113 a little deep on that side i'd say we're

115 how many of your people out here like

your steak rare medium rare and please don't say medium because we just can't

hardly do that can we mage it's hard on us let me get a plate made cuz we're f

to let this one get right over here and rest

that's the good color I'm after oh that's pretty we're going to let him sit right here on the table

and let him chill out and rest a minute i'm going to clean this grill up a minute and we'll check and see what that

big old tomahawk is we got a lot of medium rare fans there

we go my kind of people right there i've cooked a lot of medium steak for people because that's what they wanted but the

longer you cook something the more apt it is to dry out also excuse me Lou

there's a lot of help in the kitchen I'm telling you so let's see what this big fella here is

doing oh my word we'll just turn him over

92 about 98 he's pretty close to going over

there let me uh get turned around here and get a really good shot of this

okay it is pretty we're going to let him go just a few more minutes Shan we'll get some more questions while we're

letting that New York strip rest and uh

because folks I'll be ready to cut it here in a minute and I hope that everything is good but you see at a a

pound and 3 oz steak all right let's I don't know how big

eaters y'all are but surely you could feed two people out of there i mean I would Well I would think so pretty easy

and this steak cost $22 so you're looking at $11 a person i mean you could

have even cooked it in your pajamas in the kitchen you didn't have to put on your makeup your mascara nothing it would all been good it would I'm going

to get a drink if we got time somebody wants you to make cologne with the drippings

cologne with the drippings it would be pretty good dooker you keep eye on that

now and don't you let nobody get it i got to get something right over here to spray on this grill back up back up back

up good boy

mage I'm going tell you what for some of the

people that weren't here while ago when we had the beef

demonstration and we are not going to cook the dog

don't worry okay sirloins back here okay brisketss up

here on the front two pieces right up here try tips down here okay now we get into this loin and we've

got the tenderloin and then we've got the eye of the loin which runs know like

we call the backstrap both sides of that backbone cutting that tomahawk out of

here leaving the rib bone on it be on this side leave the rib bone on it to where you got this big old steak and off

of mage I'm thinking they're going to be like this mage not very big but always ask your butcher if you need help

picking out something or you don't see something in that meat counter that you want because that's their job that's

what they're they're that's what they're there for but folks there's also a lot

of great meat that you can order online get it sent to you and uh I've eat a lot of good beef from folks uh from the Lazy

Tea all the way out to uh uh Prescat Arizona and certified Angus beef you

know K4 beef there's a lot of great beef out there and I've raised a lot of it and I think I've ever I've cooked every

variety that's in the United States so um I'd like to get overseas if some of

y'all are watching from over there in Europe somewhere over in there and y'all like to see the cowboy come over and

cook some meat hey get a hold of us cuz I'd love to come over i know we got a lot of fans so how long has the steak

rested anyone know dooker do you know

okay here comes that see that right there if

we had one of Shen's homemade biscuits or them two ingredient biscuits but

we're going to see does it cut oh my gosh and then open it up to the camera

no I'm I'm I'm not I'm not going to reveal we want to see oh the people want

to see it i would say that's pretty close to what I was after little pinkish there but

we'll just go ahead and just cut a little bite off here cuts like butter it

does and I have I have manners i do

so 5 seconds i'm going to cut this piece right here and this piece right here and

this one right here and this one all right first of all

we're going to give it a quick little blessing we are our most gracious heavenly father we come before you and we thank you so much for all these

viewers we have Lord and I just ask you just to bless them Lord wrap your loving arms around them keep them all safe

thank you for the steak thank you for the pups thank you for my beautiful wife amen let's feed some things first of all

we're going to feed Shannon oh thanks uh-huh then we're going to feed me oh

wow melts in your mouth but you get that little bit of bacon grease a little bit

of garlic but since I had all this good help Miji

Dooker Lulu so let's just cut it down here and see

did things change color any i think we're pretty close all the way through

and you can see there's a lot of juice in that steak

is anybody out there that tells me they wouldn't eat this steak cuz I'd sure eat it if I got the chance so we're going to

leave that one there it's probably time to check on this big old tomahawk if we know where the tongs was

that is a good looking thing right there it is

93 let's just do it let's just do it cuz I'm I'm wanting some of this fell so

don't let me drop it on you mage it's big enough it'd break your neck just listen for that sound as it goes on

there hold up let me get over there okay go ahead

oh my gosh I love to hear that now we could shut the lid but we ain't

going to because that is a pretty thing and I'd hate to cage him up where you couldn't see him so we're just going to let him sit there and sizzle someone

asked "What's the difference when using lemon and lime juice?" I like to use lime on beef pork wild

game anything with fins or feathers I use lemon juice but if you're cooking a

lot of chicken breast folks be sure and go back and watch some of our videos to where we break that membrane down on

that chicken with a rolling pin uh that way it accepts seasoning better but uh I will tell you this too if you want the

most flavor out of your chicken cook chicken thighs they're going to give you the most flavor

we're going to stand this fella up right quick sear them edges

i mean Shen could you eat one of them by yourself no

it is a pretty sight it is if I had my glove I can use this

we'll just take this here bone stand him up right here

but you see the color that we have here already see do you hear them crows fly by they said "Man I wished I was there

i'd like to eat some beef." Roll him on this side hey can people

give us ideas of other lives to do yeah if you'd give us some more ideas of what

lives you'd like to see we'll try to keep this time slot open and uh try to do these on Sunday evenings i think it

works best for everybody but is this a good time for y'all that's what we need to know too

so Mage it's time for some of the magic stuff zach wants a dancing live a

dancing live hey when we cut into this thing and take it back we'll do some dancing we will

but I sure do like this on a steak there's a I don't know if y'all can

smell that but I know Shen can that aroma of that butter little bacon grease

garlic coming off of there and I'm not going to be afraid to flip this and back and forth and baste cuz that's what I'm

after

guys that that garlic smell yes it is so good it is and this is like I say you

can do this with any steak you got whether it's a sirloin or it's a tomahawk it doesn't make no difference

the way you prepare it like I mean let me back up this does not make any difference as to what the cut of meat is

that we're putting on here you can use these same methods to cook any steak you got and I guarantee you it'll work we're

fixing to do a flip-flop again

i I Dave says "Hey from North Florida how are you my friend hope things are

well all the way down in North Florida it takes a big board to hold that big

old steak." Are you about ready do I need to set no not yet he likes just a little

we're going to guess temperatures again out there i've got a lot of smart cooks out there i know i need to know what

we're doing somebody give me a guess what are you thinking

is about 96° when we come over here so all right first one says 107 107 we're

fixing to baste it and we'll find out and we got another bidder in the process here oh yeah like pretty much 107 to

like 123 107 i'm going to turn this chef temp cuz that's one thing about it it'll register on either side

oh 109 nice

we are looking good we are let's give them edges one more little searing mage

this thing when we take it off there and lay over there and let it rest and when we cut into it I'm going to cry it's

going to be so good it is going to be what's happening i need to get over there you go ahead and set yourself

sugar i'm f to bring him that way here in just a second i want a beauty shot coming on

i want a little sizzling action i do

give him one more little brushing with the leftovers we got in here which ain't much don't that smell good Dooker

hey watch that tongue it's Get way up here what temp is the Blackstone the temp is I'd say it was running maxed out

probably 450° so let me get this off here right quick

cuz just like say hi to Jackson jackson how are you doing i hope everything is well and uh

we had some people comment the other day and it made me cry

and they told me "Me and my son love to watch your videos

we watch them every day and we said a prayer for you this last week on June

7th because we knew that was the day you lost your beagle." And folks we appreciate y'all being such caring kind

compassionate people i know y'all got some pups out there too they are family

duke we got to let this thing rest some more i'll tell you while we're letting it rest Duke we'll just cut a little bite of this here and we're going to

feed Shan one more little bite i'm good what i'm good right now i'm working

Dooker that's so good how many of y'all's pups have steak for supper on

Sunday night lulu there we go let me get this one back

over here somebody said you left the burner on

we did i'm glad people pay attention

now if you was at a steakhouse and you ordered this they would cut it down

along this bone and then they would cut it in pieces here to serve everyone now

we'll cut it however y'all want it cut it don't make me no difference but see I don't think that bone hurt a thing right

there don't bother me the way it looks so I'm going to cut him right here okay

just so we can Oh my gosh that's huge get this right here now I'm really

wanting to cook this more to the rare side because this on a ribeye I prefer

them that way i think there's so much more flavor so we're going to do a little quick inching up here and see

what this end looks like i'd say that was pretty close to me

but let's go ahead and get to slicing some of this goodness

and folks it is so tender

and that is the color I like it can you give us a quick recap

how to do the steak yes ma'am hang on just a second and you are going to take a bite of this one Shannon because the

first one was a New York strip this is a ribeye there you go my love

oh wow so much flavor it's a tender cut of meat

dino might out of sight due to Michael Jackson

oh my gosh that stuff is good mage I'm telling you billy Blair wants a bite

here you go Billy that's yours right there i'm going go ahead and chew off one end of it

so good so much flavor

let me shut this to give us a recap and walk back through

three and a half pound tomahawk but this can be any adapted any steak

yeah any steak it don't make any difference all right first thing you're going to do is get you a lime squeeze

you the juice just put a little on both sides rub it in we're not soaking it in the lime juice we're just using it to

coat it right there then we're going to season i'm going to use our original seasoning and you're

going to season pretty heavy because this is a big piece of meat right here it is it's got a lot of texture to it we

need to get that seasoning to penetrate that lime juice is going to help it get through in there then something this big

I'm going to take out four hours in advance set it on the counter above duker height so the dogs don't get it

then get our fire ready come out here we're going to smoke it first today I'm

using a little hickory and mosquite get to about 100 to 110 degrees then

we're either going to sear it on this Blackstone or we're going to take it in the house and sear it in a skillet cuz I

have cooked so many thousands of them just over direct fire i prefer them anyway but this is probably my best way

do you s ever uh we have sousvid cowboy style to where

we heat our water to the temperature then we place our steak in a bag pour

the water that's at the right temperature in a Yeti ice chest that we have warmed up shut the lid let it set

two so long to where that steak comes up to 125 and then I like to finish them

with a propane torch just HC firefighters said it's so rare a good vet could bring it back to life

i you know I I don't believe in over cooking one cuz he done died once there

is no sense in killing him again uh-uh any more questions shames we about to

wrap this up girl i just want to thank everybody for jumping on we haven't done a live long time and we want to do more

so we need ideas i need ideas on editing and

uh like just filming ideas what you like topics you like all that good stuff but

also remember give us a like on our channel but share the videos put them on

every platform you got but make sure you subscribe because that helps us too and just remember always be a good neighbor

i mean I love every day like it's the last day I got and I'm glad to get up every morning and do it all over again

and uh so what are we going to do independence Day is coming up folks and a lot of folks

gave something and a lot of folks gave it all and their families gave that too

uh they're sort of left behind but it is with great pride honor and privilege that I tip my hat to all the servicemen

and women and all the veterans that have kept that old flag of flying i commend you all now folks we got a pretty

special video coming out this week on Wednesday it Can I just go ahead and

tell them yeah these guys you can don't tell yeah our five best barbecue side

dishes it will make you the king and queen of the backyard but be sure you

watch that video to the end because Shannon has a very special thing that she's done for Independence Day and I

think you'll enjoy it so get up in here close come on i'mma hold this if you don't get close enough I'm hit you with

it god bless you each and everyone and I'll see you down the best steak I ever eat

trail