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Some people say salt brining would be done with liquid, but I call it that and exactly what you said. For a nice thick steak like the tomahawk, I like to do the night before and let them uncovered in the fridge overnight so it adsorbs into the steak. Minimum for me would be 4 hours. Cheers!

Thanks Derrick! Yes, we love our tomahawks and use every excuse we can for making them and having a good beer. When Costco has them around the summer holidays, we usually get 4 to 6 of them and vacuum seal for the freezer. I have 2 left from Labor Day for a future cook. Have a great Holiday! Cheers!

Meat! Yes, the grill was pretty impressive for its size! Cheers!

Yes, the grill is great too!

Thanks Dave! Merry Christmas to you and your family as well! Cheers!

Thanks John! Merry Christmas to you as well! Cheers!

Thanks Josh! It is a great little grill and as you know, Monument it fun to work with! I will have to check out your videos! Cheers!

I would assume it would fit since they both 22” grills and SNS products are made to fit other grills, so going from your Weber 22” to SNS should be the same. Cheers!

I honestly don’t know if it was considered pre-cooked, but it was a single smoked ham from the butcher. So I would assume that means pre-cooked? So I make sure it is 145F so I know it is cooked. This video was from 5 years ago and since then I have been doing my ham like pulled pork and take it to 200+ until probe tender. Hope that helped? Cheers!

Thanks Dave! Can never go wrong with a good ribeye! Cheers!

Appreciate you watching! I will be cooking a roast for my Christmas lunch French Dips! Cheers!

They were not one of the big names, but they are getting there! The S1 works nice and their instant read X10 I think is the best one on the market and the price is better than the big names. Have a great holiday!

No the fan just needs power and the S1 communicates with bluetooth. Cheers!

Thanks Jim! They make some great products and this S1 is pretty interesting and I look forward to using on some of my other grills. Cheers!

Appreciate that Ernest! The MeatStick V is pretty amazing to be able to sear with the probe in is a game changer. Cheers!

It’s a great channel. Go back n watch em all. Love their cooks. Craig, I’ve always said that a good steak must be kissed by a flame for a great sear and taste. Simple seasoning is always best in my opinion.

Appreciate that Derrick! I agree with you on the flame for the sear, just gives that extra favor. I always say I want to taste the meat and the seasoning should just enhance the flavor! Have a great holiday! Cheers!

Thanks Tommy! We do the channel for the good food and beer! LOL Happy Holidays! Cheers!

@@beers-jackofbbq Well we are glad you do! 🤣Happy Holidays to you Craig. Cheers! 🍺

Appreciate that Tommy!

Well this was a surprise! Great to hear from you Dave! I look forward to seeing you back in action, I don’t watch as much video as I used to, but will watch for yours! Enjoy retirement and hope you get back to the important things soon! Happy holidays to you and your wife as well! Cheers!

Thanks Frank! I saw you did a great explanation on another comment! You are correct, can’t go wrong and my favorite way to cook a steak! Cheers!

Its called the cold grate technique and it gives you a better more even crust as opposed to just the hot grate marks

I will give that a try next time.

I saw Frank gave a perfect explanation! I am not a grill mark fan on my steaks so this is my go to method! Cheers!

Thanks Frank! You are making my job easy! Cheers!

If you remember after you try this, let us know how you liked it?

Thanks John! My favorite steak and these turned out nice! Cheers!

Appreciate that! Great to have supporters like you! The food tastes amazing as well! Cheers!

Not a bad idea and I should use one for this type of cook! Not something I usually think of on the gas grill! Cheers!

Assembling them is not my favorite thing as well, but these are pretty easy especially since this is the 4th one we did. Appreciate the well wishes and Happy Thanksgiving to you and your family as well! Cheers Dave!

It is 212F. I am going to ask more questions about that max temp and get back to you! In case you saw my response before I did this edit, I just remembered the pulled have was done with the 4X and I did get the warning near the very end. I took that to about 205. Cheers!

I did follow up with MeatStick and 212F is the max for the internal temps and the warnings will start a little early. I will have to do more experimenting with mine. Have a nice thanksgiving!

@ Same to you sir.

It really is a great tool! They just went available today and it is the best wireless that I have used. The WiFi on the base worked really well! Searing with the MeatStick in was really nice to monitor the temps! Cheers John!

It is pretty amazing how well this was made! Searing with this is great! Cheers!

Thanks! That was my first time doing the rotisserie, so I was pleased by how it turned out! Cheers!

Are you salt brining the day before? That helps with the crust and color. Sometime I don’t get the same results as well, but went back and watched this one since it has been a few years. We had some good flames from the drippings which helps with that color. Grease fire is good and bad and this time it worked. Let me know if that helped? Cheers!

The one thing I learned is to keep it really clean to try and avoid the grease fires, still may get some. I do normally use the drip pan and when doing a reverse sear, I remove the drip pan for the searing to get maximum heat. I typically do not use water, but you could on a pork shoulder or brisket since I would had the drip pan. I was getting some smoke through the pellet box and one viewer said it was because of the large pan. So I would recommend just using the size pan that is needed for the meat you are cooking. Hope that helps. Cheers!

@@beers-jackofbbqthx

Something different, but good! Cheers!

Hey Todd, we try to not show the dead space to keep our videos shorter. I always try and put the instructions in the show more description. Here is what we had: • Started with just under a 3 lb Tri-Tip from Weis Markets. • Salt brined the Tri-Tip 24 hours in advance. • 2 hours before the cook I seasoned it with Pit Patriot All American BBQ Seasoning. • Had the Frontgage gas grill set up for indirect with the 2 outside burners on Medium. Temp was a little high at 350 so we turned down to low and it held around 300. • Placed the Tri Tip on the center indirect until it reached about 80 degrees and then flipped it to promote even cooking. Once it reached 110 we pulled it and turned all the burners to high including the center burner. • Seared the Tri Tip on both sides for a total of 4 minutes, flipping every minute. Then pulled it to let it rest. Cheers!

Thanks Derrick! For pork steaks/chops I like the hot and fast. And you are right, good chops makes the cook easy! The hat is a one of a kind. My daughter made the shirts and made me that hat. Since then we have a grandson and my source has a lot more to do than make products for me. LOL Worth it for sure, my grandson is now 2 and something else! Cheers!

These were good! Thanks! Cheers!

Glad I could help! Cheers!

These turned out really nice! Cheers Dave!

When I first moved out and was single, this was my go to steak and still enjoy them! Cheers!

These were unique and the first time I had them. Very good! Cheers!

Every time I put one together I always say I could do the next one much faster. And you always forget until you need to do it again! This is an awesome kettle! Cheers!

Pretty much a top sirloin with the fat cap still on. The fat is key when cooking this. Costco has them as a 2 pack. Cheers!

Yes, they did a great job with this one! It is very solid! I do love my travel kettle and still use it when I am doing something smaller! Cheers!

Thanks John! Yes, the leaves are turning and we have had a few nights close to freezing so it is that time! Good point on the Travel Kettle! Cheers!

I typically do not season smashburgers, just like the flavor of the crust and the bacon carries enough salt for me. I grew up not using more that salt and pepper, so I still often just use that on steaks. Cheers!

Not sure if that is a good wtf or not? Steaks were good! Cheers!

@@beers-jackofbbq WTF AMAZING!!!! haha thanks for the reply.

I thought that, but I get some unique comments from time to time! LOL

Yes, to both! Very beefy flavor! Cheers!

Yes sir Derrick! Always appreciate your comments! We have slowed down some, but will still keep doing the videos! Cheers!

Thanks Dave! I do like that flavor of the beef with the hint of salt when I make Picanha. Cheers!

Appreciate you watching! Cheers!

From what they told you, that should be soon for the beef! Cheers Dave!

Thanks Dash! We have slowed down some, but I still see you are going strong! Cheers!

@@beers-jackofbbq I'm trying man. The hamster wheel grind can be tough at times.

It is impressive for what you put out! It was starting to feel like a job for me, so we slowed down some. Still consistent, but about 40% less. Enjoy the holidays!

I can’t take credit for the idea, saw something similar on FB and came up with what I use. We did paint the decent sized washer that goes underneath to hold the magnetic knob. Nice for no cleanup and you can choose the size of the cover that you need. Cheers!