Відео

So 1.5 minutes every turn? I’ve been doing 2.5 minutes then turning 😅

I think you sold me! Both steaks look Great!! How long did you sou vide the steaks for? I have the same unit you have. Had it for years. It was a gift. Never used it because how do you figure the time to cook. 😎 Thank You! Incidentally, I live in your area also. Just a bit North of you.

Don't use Canola oil. Look at how it is produced or made.

the clubs in south beach miami didnt even know what an orange crush was when i went as well :( im from MD so its my favorite drink

That hammer comes handy when you flatten meat to schnitzel .

I have a full set of these knives. They are about two years old now and I’m still very happy with them.

Buyer beware

Really, using "Filet" for this experiment? And 2, of them, were nearly burnt up. The format was good, and I like that you used a "control" steak. It's no wonder the texture was so different in the Pineapple & Kiwi, they were tender before you started, I'm surprised they weren't mushy. I think I learned that Pineapple is probably the most effective for tenderizing. How 'bout a test on steaks that need tenderizing, like a sirloin, or lower grade strip or ribeye???

Hair SHORTS!!!

Again, HATE SHORTS !!!

Hate shorts !!!!

That grill is sick- do you still have it? Almost bought one but got the genesis with sear station instead

I do something similar with my chicken but I do it in low temp fat rather than water, like a confit. I cook a second time and the skin comes out potato chip crisp.

I really love crispy chicken. I just hate smoked chicken.

Do you wash the pineapple off?

Great video! I was just tasked with cooking two of these for dinner tomorrow. I had an idea what to do with it, but I searched UA-cam, and this video popped up. I stopped my search after watching this! I'm going to try this method on my Primo grill tomorrow! Thanks for sharing and you seem like a really great guy. Greetings from Nebraska.

Great review, I’ve had a Big Green Egg and a Weber Kettle and I still prefer the kettle over same! Thanks for sharing

As long as you have a 110 volt in truck bed, otherwise you have to bring a generator

The tenderizing test is on the most tender cut on the cow? Why not use something tough, like bottom round?

Try dry brining a steak in whole milk powder,put milk powder on steark leave in fridge for 8 hrs then cook,you will be amazed

0:04 Hi there I'm a new subscriber. And I find your content so informative. I'm doing a fried chicken business in our local road/st. And I was wonder if you have a video or could you perhaps make one. Of what taste good in fried chicken. The brined one or the marinated one..before frying it I Ve been brining my chicken, then proceed to marinating it with salt again, and some spices. But I'm not really sure what to do next after the brining process esp of how much salt I should put in the marinade after I brined it overnight

sir youve just made carne asada tacos not philly cheesesteak tacos 😭😭😭

Freeze those steaks for 25 minutes. Get those slices half as thin

steaks overcooked but i bet its delicious

Calling out Philly for the whiz was bold 🤣

That’s a quesadilla

Hey bro, over here in Mexico we call those quesadillas, they look delish!❤

Wrong onions

That's a quesadilla

ham

Thank you

Im not buying a knife for packaging and marketing. I want the knife to function.

Thank you . I was about to order me one. Like you I just want to set it and leave it. But you proved that theory. Have you found an electric smoker that you like better?

Shared...

Thank you for the tip! I look forward to trying this on my next chicken today!

Yes please!

Use smoke paprika it’s a game changer I put that on everything

I was a head cook and kitchen manager from the 70's till the 2000's I have no idea why Chef's would have an issue Dalstrong has has an NSF certified line so no issue there. The knives we used in the biz were mostly dexter, mercer, and Victorinox I had a couple forged knives from Germany that I used in the smaller places I worked. You must be talking about those classically trained high dollar chefs that's fine if you can afford it. For those of us in the real world I don't see anything wrong with it. My only actual concern is how do they treat the employees, but my understanding is unless you live there you can't understand how all that works so kind of hard to judge that from a westerner's perspective. Any hoo, great vid, I have been thinking about investing in a set of these my Family has a way of mistreating my good knives. (Yes I actually due have a snobby collection of Solingen Germany forged knives.)

You don't need to marinate in pineapple more than about 20 to 40 minutes. Too long you get that roast beef texture.

I feel like this guy has no patience and is the kinda guy who would use a screwdriver as a hammer. He’s using the wrong tool for the job he wants to complete.

Does the skin just peel off when done?

I always freeze my stakes before I cook them. I have consistently better results with the frozen ones in regards to taste, juiciness, tenderness and texture. I cook them frozen though since they are semi ruined upon unfreazing prior to cooking.

I love how you trimmed the brisket, I think a lot of people just leave too much fat. I do mine the same.

I'd buy that for a dollar

Never tried lobster but might have to now

Looks over cooked to me. 😏

Fish once a month and then it's deep-fried with fries and gravy on it..... I'm not sure how good that is for me.

Absolutely loved your video

Won’t it be cold after resting for over an hour?

Thank you for your experiment , I think I’m gonna go with the 150! Have a great evening.