i found out years ago stew meat makes the best kabobs..grabbed it by accident... everyone ive taught this thanks me up and down for not having to waste money on expensive cuts.
You probably dont care but does someone know of a tool to get back into an instagram account?? I was stupid forgot the account password. I would love any help you can give me.
We will be sure to tell the Middle East, Turkey, the Balkans, and Asia that they are doing it wrong because this guy says so. 😂😂 In the meantime, I will still skewer onions and peppers with my meat.
there is rule for best cut of meat for grilling, and it doesn't what country or what state you are from 1- for grilling you want to be as far away from hoof, so cuts in order of tenderness ,tenderloin, rib eye, top sirloin 21- for stew you can be close to hoof, like top round or bottom round(from rear legs) or CHUCK (front leg) 3- any cut below stew like flank, plate, brisket only for long and slow cooking 3 will never as tender as 2 ,and 2 will never be as tender as 1 if you grill reason is muscle closer to hoof work harder therefor they are tougher, tenderloin is boss sitting on top do nothing, except keep the working muscle below together, without really carrying much of the load
Okay absolutely fantastic cook having kabobs is great but if you want the vegetables you're right you don't mix the meat in the vegetables together because cook times are not the same if you want them together you put your onions on a skewer you put your green peppers on another skewer you put your meat on like you did and your grill everything separately then if you want to take time after everything's cooked the way it should be you reskewer all of it
It's not a fair conparison because that stew meat is scraps from all the cuts...there could be filet in there for all we know. And they are small cuts so it's very hard to distinguish the different textures. Plus if you drown it in sauce its gonna taste the same too. We always put marinated jalapenos onion mushroom and bell pepper on together with just salted meat. It's all about cutting them the right size so they take the same time...I like to put the peices of meat between two peices of onion using the curvature to wrap around the meat. It protects it and stops it from cooking too fast.....works for us.
the resone you cook peppers on a kabob ''brochette'' is to have them ''al dente'' so they will be firm and crunchy.thats the way we do them in Quebec Canada.Stay safe to you and your family
I know right away if someone’s kebab technique is trash when they mix the meat and vegetables. They obviously don’t understand how different foods cook at different rates. Great video, deserves a sub!
Thank you for the nice comment. We were recently nominated as TH-cam’s Creator on the Rise - this vid was featured and the ratio was impacted, apparently it’s a common thing 🤷♂️. Appreciate the feedback!
@@Redmeatlover I'd give it a thumbs up and I dig the videos. If I had to guess why you got thumbs down, it's that the cut of beef isn't specified. "Stew meat" isn't that helpful because it's not every supermarket that has a package labeled "stew meat." It sounds like chuck, but it could be rump, or something else. It could be a mixture of different cuts that they throw in that package. When you are comparing cuts of beef, the thing to do is to know the actual cut of meat and show it on a cow map. I think it would be really awesome to do this kebab test with several cuts of beef. Cuts like the picanha in Brazil are really great, and that's technically a rump roast in the US.
Thanks for the comment and agree about stew meat which is why pointed out it is Certified Angus Beef stew meat to bring some level of consistency. Good suggestion and will consider for a future vid
Great question - Yes! We strongly encourage you to throw away that dangerous wire brush right now. We published a vid on it here: th-cam.com/video/hOKhrjt9JLs/w-d-xo.html
It may work as well but if any pieces of aluminum are ingested, it may be equally dangerous. Suggest you follow the aluminum foil scraping with a paper towel scraping. Or a brush with bamboo bristles. Both are biodegradable.
The problem with stew meat is that it is not a particular cut, so your results will vary. It is usually from the chuck and/or the round cuts, but could be any scraps they had during butchering. The round is much leaner than the chuck, but I'd think you'd have to be really careful not to overcook either way
Totally agree with all well made points here. That’s exactly why we used CAB stew meat to try to bring some consistency and also why we did the update at the end of the vid. We’re thankful for awesome, knowledgeable viewers like you!
Great question, I like the sirloin for bigger chunks BUT the "stew meat" is very versatile, just used it in a stroganoff....and with the rising costs of beef, candidly, the flavor and texture differences were minimal.
It would be nice to know what grade is the meat.. I ams assuming that stew meat is just that --- with very little marbleing --- Maybe I didn't see it, but did you use a temperature gauge --- I am assuming that angus sirloin was a choice grade. However I did like the vid.
Thank you - we used certified angus beef brand which is higher end choice due to their brand standards. Also, yes used a thermometer to gauge temp, ensure not overcooked
Interesting observation and thx for the comment. Our Like to dislike ratio is generally very high across all vids. Being a featured creator for some reason has created an unusual ratio as you mentioned
Very interesting comparison🙄Not sure about beef flavor and texture on that stew meat for kabobs though. I go to the butcher when sirloin steak is on sale. I tell the butcher 4 whole Top SIRLOIN CAP/a.k.a. PICAHNA. I trim and cut my own steaks for the freezer and the rest is kabob and stir fry. Sirloin cap is the perfect steak for kabobs its got that great steak flavor and tenderness that makes your kabobs stand out. Don't be the guy that's like "I ONLY EAT FILET" There are wonderful steaks that can be bought cheap that taste GREAT! But for not much more than stew meat U can have sirloin stew and whatever else and give that STEW MEAT to the 😺
What cut of meat did the pre packaged, so called, "stew meat" come from?. It might be wise and frugal to just ask the butcher on duty what cut of beef it came from and merely buy that cut of budget priced beef much cheaper even at it's regular every day price or even on a good sale. I find always that buying a budget priced beef roast on sale and cube that for stew meat is much better, and much cheaper, than buying the inflated higher priced so called "stew meat".
Before I even watch the video, I just know that he’s gonna drown the meat with spices or sauces because…American 🤷🏻♂️ I bet none of you even know what beef tastes like.
Love your videos, but what is with the "Kids on my lawn" thing? If it's actually kids on your lawn, I'd suggest not using youtube to vent. It just felt so random and came from "left field." I showed my wife this video, and her first reaction to your statement was "what a jerk!" XD
If cooking on a bbq grate, cooking longer will only make it tougher. Avoid this. Suggest less cooking time. Or use a low and slow cooking method, which really is what stewing amounts to.
i found out years ago stew meat makes the best kabobs..grabbed it by accident... everyone ive taught this thanks me up and down for not having to waste money on expensive cuts.
Wait for a tri-tip roast to go on sale and cut it up to your liking. A bargain.
I've made ribeye kababs just salt and pepper, wow it was amazing. Only problem was $9 a pound
You probably dont care but does someone know of a tool to get back into an instagram account??
I was stupid forgot the account password. I would love any help you can give me.
@Dominick Drake instablaster :)
I'm doing the same but thanks to inflation 13 dollars a pound lol
Update: it's now 14.99 a lb. Thanks Biden.
@@lismarie3541what exactly does biden have to do with that? We woulda had a reccesion regardless of president
(I dont even like biden)
I disagree about the green peppers. I like them crunchy and not overcooked.
He should just use red and orange peppers instead
We will be sure to tell the Middle East, Turkey, the Balkans, and Asia that they are doing it wrong because this guy says so. 😂😂
In the meantime, I will still skewer onions and peppers with my meat.
Thanks to you I am gonna separate my veggies from my steak today lol
there is rule for best cut of meat for grilling, and it doesn't what country or what state you are from
1- for grilling you want to be as far away from hoof, so cuts in order of tenderness ,tenderloin, rib eye, top sirloin
21- for stew you can be close to hoof, like top round or bottom round(from rear legs) or CHUCK (front leg)
3- any cut below stew like flank, plate, brisket only for long and slow cooking
3 will never as tender as 2 ,and 2 will never be as tender as 1 if you grill
reason is muscle closer to hoof work harder therefor they are tougher, tenderloin is boss sitting on top do nothing, except keep the working muscle below together, without really carrying much of the load
Probably shouldn’t use that sauce if it’s been your Dad’s fridge for years. 😂
Thanks for the video.
Well played 🤣😂
Unless the sauce ages like fine red wine, but I say, hmmmm... Looks dangerous, you go first!
Okay absolutely fantastic cook having kabobs is great but if you want the vegetables you're right you don't mix the meat in the vegetables together because cook times are not the same if you want them together you put your onions on a skewer you put your green peppers on another skewer you put your meat on like you did and your grill everything separately then if you want to take time after everything's cooked the way it should be you reskewer all of it
George Cutting yep this annoys me so much when I see veggies and meat on the same skewer 🤦♂️
Let
.
, N
It's not a fair conparison because that stew meat is scraps from all the cuts...there could be filet in there for all we know. And they are small cuts so it's very hard to distinguish the different textures. Plus if you drown it in sauce its gonna taste the same too. We always put marinated jalapenos onion mushroom and bell pepper on together with just salted meat. It's all about cutting them the right size so they take the same time...I like to put the peices of meat between two peices of onion using the curvature to wrap around the meat. It protects it and stops it from cooking too fast.....works for us.
Hell yeah man, I'm learning a lot from your vids.
the resone you cook peppers on a kabob ''brochette'' is to have them ''al dente'' so they will be firm and crunchy.thats the way we do them in Quebec Canada.Stay safe to you and your family
THANKS YOU GOODNESS 🌟❤️🖤💚🤎 FAMILY DAPHNE COTTON ALWAYS 💜
I know right away if someone’s kebab technique is trash when they mix the meat and vegetables. They obviously don’t understand how different foods cook at different rates. Great video, deserves a sub!
Great vid as usual. Not getting the high number of dislikes at all. Your content and production is very well done. Keep it up!
Thank you for the nice comment. We were recently nominated as TH-cam’s Creator on the Rise - this vid was featured and the ratio was impacted, apparently it’s a common thing 🤷♂️. Appreciate the feedback!
@@Redmeatlover I'd give it a thumbs up and I dig the videos. If I had to guess why you got thumbs down, it's that the cut of beef isn't specified. "Stew meat" isn't that helpful because it's not every supermarket that has a package labeled "stew meat." It sounds like chuck, but it could be rump, or something else. It could be a mixture of different cuts that they throw in that package. When you are comparing cuts of beef, the thing to do is to know the actual cut of meat and show it on a cow map. I think it would be really awesome to do this kebab test with several cuts of beef. Cuts like the picanha in Brazil are really great, and that's technically a rump roast in the US.
Thanks for the comment and agree about stew meat which is why pointed out it is Certified Angus Beef stew meat to bring some level of consistency. Good suggestion and will consider for a future vid
@@Redmeatlover Great cow or steer, but not necessarily good cuts in the package. You take your chances regardless.
@@robertrogge5515 Wait for a tri-tip roast to go on sale and cut it up to your liking. Can be frozen for several meals.
you can marinate that stew meat with some pineapple. the enzymes helps make the meat softer
That's most definitely an option but be careful how long you marinate for...if it goes too long, it can make the meat mealy but good suggestion!
Red Meat Lover yeah my bad forgot to say marinade for a few hours lol don’t leave overnight
@@Redmeatlover 2db
........
Hey! Awesome video. I noticed you using aluminum foil to scrape your grill. Is that a common grill hack? Do you find it works just as well as a brush?
Great question - Yes! We strongly encourage you to throw away that dangerous wire brush right now. We published a vid on it here: th-cam.com/video/hOKhrjt9JLs/w-d-xo.html
@@Redmeatlover I use this! This thing is awesome and it gets under the hard to reach grate.
@@Redmeatlover cym7mjk
Op8mykykkyti5o2
Cool
It may work as well but if any pieces of aluminum are ingested, it may be equally dangerous. Suggest you follow the aluminum foil scraping with a paper towel scraping. Or a brush with bamboo bristles. Both are biodegradable.
The problem with stew meat is that it is not a particular cut, so your results will vary. It is usually from the chuck and/or the round cuts, but could be any scraps they had during butchering. The round is much leaner than the chuck, but I'd think you'd have to be really careful not to overcook either way
Totally agree with all well made points here. That’s exactly why we used CAB stew meat to try to bring some consistency and also why we did the update at the end of the vid.
We’re thankful for awesome, knowledgeable viewers like you!
If that sauce has been in your dad's fridge since you were a kid you probably better get a new bottle
😅😅
BUT!! What would you really prefer? Would you go back to stew meat or shell out the extra bucks and time for the sirloin?
Great question, I like the sirloin for bigger chunks BUT the "stew meat" is very versatile, just used it in a stroganoff....and with the rising costs of beef, candidly, the flavor and texture differences were minimal.
Youve got the greatest logo I've seen. Keep up the content..from the country that has an braai (or bbq as you would call it) day...South Africa
This channel is so dope 😂
Luv from the UK 👊🏾
Thx for the love, very appreciated!
I just realised what you call "sirloin" in the US, is what we call "rump" in the UK... And what we call "sirloin", is what you call "strip"....
The sirlion is 4 parts bottom (tri-tip) sirlion (strip/newyork) top (sirlion) cap (picanha) the rump is the part of the round (leg)
I honestly use stew meat
Thank you
I dont know who you are but your channel name caught my attention. Now I'm here.
Hope you enjoy our content and, stick around bc we have some very unique content dropping this Aug & Sept
Thanks for making.. Thinking of ideals for my stew meat I got from my quarter cow
Is there something white moving on the left piece at 6:40?
I didn't notice that at first. I'm gonna hope its the wind or something pushing a small strand of meat
@@Countdownsmiles Well, he did tear the meat apart as opposed to cutting it, so maybe it is the fibers contracting after being stretched?
EEEEEEEEEEEEEEEWWWWWHHHHHHHHHHHHH, hopefully it's just the fibers or hopefully it's not a maggot or a worm.
@@2448207 I know! Well, whatever t was, he really loved the taste, and that Andrias Sauce really went well with it!
@@StabilityMan Extra protein source!
I bought that steak sauce instantly
I hope it's good
Imagine if this guy went vegan
It would be nice to know what grade is the meat.. I ams assuming that stew meat is just that --- with very little marbleing --- Maybe I didn't see it, but did you use a temperature gauge --- I am assuming that angus sirloin was a choice grade. However I did like the vid.
Thank you - we used certified angus beef brand which is higher end choice due to their brand standards. Also, yes used a thermometer to gauge temp, ensure not overcooked
This would perhaps even be better as a single or even double blind.
100K Subs By 2021 Definitely
1M Subs by June 2024
I don’t get why people dislike
just cause youtube randomly puts a small channel as a ‘Creator on the Rise’
Interesting observation and thx for the comment. Our Like to dislike ratio is generally very high across all vids. Being a featured creator for some reason has created an unusual ratio as you mentioned
isn't stew meat tough tho? Gave it a try once and found myself chewing each chunk for like 2 minutes each.
You just have to cook it longer
You have to try a marinade to help toughness.
Very interesting comparison🙄Not sure about beef flavor and texture on that stew meat for kabobs though.
I go to the butcher when sirloin steak is on sale.
I tell the butcher 4 whole Top SIRLOIN CAP/a.k.a. PICAHNA.
I trim and cut my own steaks for the freezer and the rest is kabob and stir fry.
Sirloin cap is the perfect steak for kabobs its got that great steak flavor and tenderness that makes your kabobs stand out.
Don't be the guy that's like "I ONLY EAT FILET"
There are wonderful steaks that can be bought cheap that taste GREAT!
But for not much more than stew meat U can have sirloin stew and whatever else and give that STEW MEAT to the 😺
At Walmart sirloin steak was $21
Bomb video! Immma haul some of that Andrias! Happy Friday, Brotha!
Thanks for taking the time to watch and leave this incredible feedback....Happy Friday back atcha and grill on!
D ll
LD
d
Edl.
dp
@@Redmeatlover
@@Redmeatlover bbe
Now I’m hungry!
When you are not a butcher
Kudos for your use of "accouterment"
Great channel
Thank you!
Peta is quaking
I've never had a good experience with the stew meat from kroger or walmart. Just get a costco membership and enjoy cheaper finer cut meats
Thanks 👍
What cut of meat did the pre packaged, so called, "stew meat" come from?.
It might be wise and frugal to just ask the butcher on duty what cut of beef it came from and merely buy that cut of budget priced beef much cheaper even at it's regular every day price or even on a good sale.
I find always that buying a budget priced beef roast on sale and cube that for stew meat is much better, and much cheaper, than buying the inflated higher priced so called "stew meat".
Have you ever used dales marinade?
Love Dale's. Might go low sodium if you're high blood pressure lol.
Yum
kids are more important than useless grass! goodbye.
I can see someone failed sarcasm 101 in college
I'm sure you're the life of the party.
I’m feeding my cattle children now
Off da ncbsnzmxmcmnwmcnndvndmmlffmvjdjjdjjrjjfjfjjsjjvjjfjekjfkkddkkekdiiihrhhrhhhrhghjjbjejjriigigugifkekkfkjvjjwkckkkrkjgejjkkkgjvjdjfj
Here before you blow up.
if you dont put sticks in water 15min ofc it will burn!
Rdjeod
You lost me at no veggies on my brochettes.
Great video! Andria’s is the BEST!! Use it on steaks burgers etc. What a great smell when it hits the fire!!
That's a great observation on the smell and, you're right, it's so good!
Before I even watch the video, I just know that he’s gonna drown the meat with spices or sauces because…American 🤷🏻♂️
I bet none of you even know what beef tastes like.
😎
Y por
Green peppers are gross anyway. Use poblanos.
we 6 nc
Illinois is not exactly known for its amazing cuisine and before you try to argue against that... you marinated your kabab meat in steak sauce.
Its great!
I’ve eatin perfectly cooked kebab with vegetables since birth! This clown has no idea how to eat them
Love your videos, but what is with the "Kids on my lawn" thing?
If it's actually kids on your lawn, I'd suggest not using youtube to vent. It just felt so random and came from "left field."
I showed my wife this video, and her first reaction to your statement was "what a jerk!" XD
Issssa joke!
We’ll have to tell Joey to work on his delivery! Thx for checking out our vids!
Oh lighten up. It was OBVIOUSLY a joke.
👏👏👏
🤙🏽🙏🏿🗣😼💀💀💀
Turkish kebab, adana kebab
V
,
Ya. Eccc. Ya wxW. Ya W
خوبه
真好
What?
عالقران
Love the video but just can't stand the cheesiest intro music I've quite possibly ever heard
Stew meat is scraps, it needs to cook longer to be tender! I’ve had people use stew meat and it was like eat a chewy hunk of meat lol
If cooking on a bbq grate, cooking longer will only make it tougher. Avoid this. Suggest less cooking time. Or use a low and slow cooking method, which really is what stewing amounts to.