Did anybody else yell nooooooo after he built the sandwich and threw away all that Juicy Juice and not drizzle it on top of the cheese or mix it with the onions
Exactly! Maybe that's how they make steaks in philly minnesota but not philly pa lol Way off. Steak nor onions are chopped... together! Where those buns come from lol he tried 🤷🏾♀️
Well sir.. I watched this video... Paused it half way through because it made me hungry. Found myself moments later in Safeway buying some Ribeyes and was history after that. Thanks for the idea and recipe the family loved them.. zero leftovers!
The moment you dropped the butter I gave the video a thumbs up. I then knew there was going to be some magic taking place!!! Great video and Cooking Shack!!!!
I will shoot a video soon, just letting some of the snow melt. We had record snow fall for the month of Feb 40" lots has melted already and more warm weather in forecast. Thanks for showing the interest 😎😎
I just made some last night. I sliced my ribeye into 1/4" "steaks" and did half by cutting it into smaller strips like you, the other half I pounded into thinner wider steaks. The wider ones I cooked whole and then sliced into strips. I noticed it was easier to evenly cook the pounded steaks but there was more caramelization on the pre cut pieces. Good job!
How often do you change the oil in the fryer? Also, with the shack and griddle, how far from the wall do you keep it? Do you put some sort of metal flashing on the wall to dissipate heat and flames?
Depends on the type of food and breading fresh or frozen cooked. You can strain oil to make it last longer. Not sure what the official specs are for distance clearances, but it does throw off some heat around it. I do have that metal siding. Great for heat and wiping clean. 🍻
Thank you. I do show it at beginning of this video "Camp Chef Flat Top Grill FTG600 Chicken Brats, potatoes, onions & peppers". I sink up both videos in editing software.
Brian Eibner I sure do, you ruined the steak taking the fat out which is what gives it the flavor... watch this video by Malcolm reed who has over half a million subscribers and knows how to make a real ribeye th-cam.com/video/YWZIylKyU5Y/w-d-xo.html
@@kenstar1981 everyone always says that haha, "you took away all the flavor" the fat on the outside of the steak is not the good fat, it does not render down properly and is usually what ends up being chewy. The fat inside the steak is the high quality fat that adds the buttery flavor. He didnt want to risk having anything chewy in his cheesesteak, seeing how he got rid of a lot of silver skin when he trimmed it. There was enough marbling in these steaks for plenty of flavor without chancing any chewy fat.
Yea keso and original commenter are idiots lol you trimmed off the silver skin, great job brian just ordered my blackstone griddle cant wait to do my family famous phillys and stir fry!
great job on your cooking bro. is there any way u can make a quick video of the way u have the cook shed set up as far as the placement of the pits, griddle, and the way the walls and roof is set up. thanks
I hate cooking in the kitchen. ...but I enjoy BBQ. I got a three burner camp chef with a 2/3 removable flat griddle and I can't wait to start using it more. Wish I had more people to feed than just myself though. Lot of effort for yourself.
Out of curiosity, I'm sure you have decent ventilation but how decent is it being an enclosed area with propane burners going? Are you using a carbon monoxide monitor to insure you're safe? Reason I ask is I've seen you burning heaters and the grill at the same time and for science. :) PS: Are these type videos kind of like ASMR or something? They are just so satisfying to watch.. discovered your channel and griddle vids while considering the Campchef griddle.
There is enough ventilation, a ridge vent and gap a long the bottom. The heaters I use are a blue flame vent less, designed to use in an enclosed area without a chimney. No I don't have a carbon monoxide but considering getting one. Autonomous sensory meridian response (ASMR) is an experience characterized by a static-like or tingling sensation on the skin that typically begins on the scalp and moves down the back of the neck and upper spine. It has been compared with auditory-tactile synesthesia and may overlap with frisson. Thanks for watching and asking.
Everybody that says it’s to much money miss the whole pointe. There’s some about spending a little extra cash sometimes to eat. You only live once. Oh yeah and by the way I do that same thing sometimes I enjoy cooking on my griddle so I spend a little extra
Did I see correctly? $47.00 for 2 pounds of prime ribeye? You got 3 sandwiches out of that? That works out to $15 per sandwich. And that doesn't include the cost of the fries, cheese, onions or rolls. I would never pay $20 for 1 sandwich & fries. No matter how good.
@@chooseymomschoose I absolutely love a good Philly Cheese Steak, Grew up with them back in PA but I just can't justify $20.00 for a sandwich. Not to mention the much better ways of eating a 3" thick Prime Rib-eye Steak besides slicing it thin and grilling it well done.
@@GrandmaPatty49 I never heard about lemon juice. I'm after a long time of no use the oil will go rancid. How often does he clean with lemon juice and how often is flat top used? They go hand and hand. Thanks for sharing and watching
Chicago Steak Seasoning - the perfect summer blend for pretty much everything you're cooking! Yes, great for steak and burgers, grilled or broiled. Try it on asparagus, zucchini, ribs, chicken wings - so smoky and delicious! Makes wonderful barbecue/dipping sauce as well, just stir into tomato sauce! Hand-mixed from: salt, Tellicherry black pepper, sugar, garlic, onion, lemon zest, citric acid and natural hickory smoke flavor.
Yeah been pretty busy. How about some inspiration? A couple questions what would you like to see cooked and why don't I see comments or where to comment anymore on TH-cam?
@@BrianEibner im not going to lie just bought a camp chef ftg600 but i havnt been able to use it i work long hours right now but im thinking next weekend will be the day i break it in. Im thinking of making some smash burgers
@@BrianEibner what im saying is i am completly new to cooking on a flat top grill and im just looking for inspiration and ideas im from the centeal coast california and ive only used a santa maria style barbecue pit and red oak (never propane or charcoal) but i recently got into cooking and liked what people are making on the flat tops
@@hjrolon Can't screw up or go wrong with smash burgers. You might want to get a infrared thermometer to check temps until you get used to it. Enjoy🍔😋🍻
@@BrianEibner I had to go back and watch it again. At 0:23 you show the label "Prime Reserve Beef Rib Eye" 2.18 Lbs @ $47.94. You don't cut corners on quality.
Not really, the bun side (right side) the burner was off and then with the meat sliced thin and I did want the meat over cooked. Thank you for sharing and watching
The meat looks nice, and I realize that it was rated as USDA Prime, but what is odd is that the marbling on Prime typically has considerably more marbling. In any case, nice job!
I don't think so. I went to meat cutting/sausage making school in 1988 and then cut meat for 12 years and also know what I like to eat. thanks for watching
Toasting the bun is a no no for a good cheese steak!!! Need a nice fresh warm bun that’s all so it soaks in all them juices, but the way you did it is a A1 forsure
Looks good and awesome setup. If I could critic one thing, that awesome prime beef for a over cooked philly seems overkill. I would use choice cut and have it sliced thin by the butcher. Everything has its place and prime beef is not for philly. It's like using 1942 Don Julio's to make margaritas. Enjoy that steak medium rare with a nice bottle of red, under the moon!
Nice job, Brian! Looks great! That Camp Chef Flattop is awesome! BTW, I like your cook shed. It looks cool. What are the "walls" made of. How did you build it? It obviously has a roof, doors, and corner posts. I like to know how you put it together. Being you've got it all setup, maybe do a video tour? I've got to say those were two pricey sandwiches at around $22 per pound and lots of trimmed fat! I'm sure they tasted great though. Still cheaper than eating out, I guess. 👍🏻😎🍻 Cheers!
Thank you, I do show some of it in this video Camp Chef Sidekick Deluxe BBQ Grill Box New York strip steaks and ginger shrimp. Although a tour video is a good idea.
I have been cooking for about 20 years and I agree. I have never seen someone Butcher a fine kind of meat like that not even cutting it against the grain.
What, cook a great sandwich with no fat to crew on. Well I'm glad I was able to show you this so now you are not left out. Put a video out yourself, I suppose you have never seen grinding ribeye and sirloin for burgers either. 👨🍳👨🍳👨🍳😋✌
I am not the only one who pointed this out. There is a correct way to cut steak, and an incorrect way. You used shaved ribeye for those sandwiches. I do not want money on a black stone grill. I have a wonderful cast iron that works wonders. I have never seen someone carve meat like that. It is not normal and the pieces were good pieces. I’ll give you instructions-on how to do it, and you’d like. By the way, if butter does not have a little oil mixed with it. It will burn, so burn is usually the last thing to go on.
@@theoutsiderspost4982 Dude don't be so sure of yourself, believe me it was cut across the grain. I was trained in meat cutting in 1989 and then cut meat for 13 years and been cooking for 40 years. People crack me up 🤣
It's USDA prime meat, expensive but very tender and flavorful. How about Japanese breed Wagyu beef available here in the USA very expensive and hard to find but so good. thanks for watching.
@@BrianEibner usda is the standard a butcher uses for cleanliness etc. Prime is the quality of the beef. We sell our beef at $3.5 hanging weight. You might pay $7 lb after the fact. You could save a ton and help a farmer out.
@@DustySmalls So a bias grader, no offense but I'll stick with the unbiased grader. I went to meat cutting school in 1987, I worked in the grocery store meat departments as a meat cutter then management for 12 years. One store we were the largest volume store in the state of Minnesota, bought and sold lots of meat and sausage making. Thank you for sharing. It would be great to raise your own, I just can't.
That’s what I was thinking. $47 just for the meat and all he got was 2 sandwiches out of it. For that kind of scratch I’m going to a restaurant and get them to do the work.
@@brennanj7843 No work at all and a lot of times I can do better cooking at home. So many times we go out and the food kinda sucks. I have no problem buying the best I can find/afford and cook at home and enjoy. Cooking is entertaining and you need to eat, so cook. Thank you for watching
Thank you, I did a few improvements to the Cook Shack and hoping to shoot some videos soon. Thanks for all your support/comments. I do enjoy reading them all. 😎
I really like to see the "Born, Raised and Harvested in USA" as most beef and pork processed here is grown in another country but shipped here for processing and receives a USDA stamp making you believe that you are buying meat raised in the USA. Research COOL labeling in meat.
We're also able to get local Berkshire Pork, so tasty. I went to school for meat cutting back in 1987, cut meat and managed meat departments for 13 years. Thank you for watching and bringing the labeling up.
Brian Eibner I used to work in a Philly cheese steak restaurant. You want to use a meat slicer and get the rib eye much thinner. And we used to cook the onions slowly until they were dark and caramelized.
![สาวเมืองเพชร - ธีเดช ทองอภิชาติ [Official MV]](http://i.ytimg.com/vi/kEt7F9PvO3I/mqdefault.jpg)
That’s an freaking awesome cook shack you got there!! Holy Cow! And to turn out a restaurant grade sandwich like that!! Awesome!!
Thank you
Did anybody else yell nooooooo after he built the sandwich and threw away all that Juicy Juice and not drizzle it on top of the cheese or mix it with the onions
I was yelling noooooooo as soon as he trimmed all the fat 😂
I know, right
I was yelling noooo, u season enough. I bet it was freaking salty af
@@anthonydemers3813 pats baby!
Exactly! Maybe that's how they make steaks in philly minnesota but not philly pa lol Way off. Steak nor onions are chopped... together! Where those buns come from lol he tried 🤷🏾♀️
Well sir.. I watched this video... Paused it half way through because it made me hungry. Found myself moments later in Safeway buying some Ribeyes and was history after that. Thanks for the idea and recipe the family loved them.. zero leftovers!
Wow cool, good times. Thanks for sharing and watching 🥞🥓🥚
Would love to see a video about your cook shack. Looks like a great outdoor cooking area.
Looks like I will be able to work on a Cook Shack video this weekend. 😎
Dude u nailed that Philly sandwich...thanks will be doing mine..
Thank you 🙏, pretty tasty😋👌
The moment you dropped the butter I gave the video a thumbs up. I then knew there was going to be some magic taking place!!! Great video and Cooking Shack!!!!
So cool, thanks nice to hear 🍻
Nothing like cooking in the outdoors. You gotta be kidding me!
Gets very cold and windy, Cook Shack now no worries if I can cook outside. 👍
I absolutely love your cooking area. Really really nice
Thank you, we really are enjoy cooking outside not having to worry about the weather.
do a video about the cook shed you built, looks nice!
I will shoot a video soon, just letting some of the snow melt. We had record snow fall for the month of Feb 40" lots has melted already and more warm weather in forecast. Thanks for showing the interest 😎😎
@@BrianEibner Matthew is right. It seems like a great way to go. I'm sure others would like to see details.
I smiled like the son of a carpenter when i saw the Awesome outdoor kitchen.
@@MrBrown121 😊🍻🍻
Yes please do It’s identical to my home with a walkout. Deck is in the same spot too.
I just made some last night. I sliced my ribeye into 1/4" "steaks" and did half by cutting it into smaller strips like you, the other half I pounded into thinner wider steaks. The wider ones I cooked whole and then sliced into strips. I noticed it was easier to evenly cook the pounded steaks but there was more caramelization on the pre cut pieces. Good job!
Nice thanks for sharing and watching😎
Great video! What brand of fryer did you use for the fries?
Love that room are those just plastic pieces in the doors and windows. Where is that from....awsome space
Yes and the roof, brought from "home improvement store". Thank you
How often do you change the oil in the fryer?
Also, with the shack and griddle, how far from the wall do you keep it? Do you put some sort of metal flashing on the wall to dissipate heat and flames?
Depends on the type of food and breading fresh or frozen cooked. You can strain oil to make it last longer. Not sure what the official specs are for distance clearances, but it does throw off some heat around it. I do have that metal siding. Great for heat and wiping clean. 🍻
That set up is next level . Nice !
Thank you, 🍻
Great video. Working on getting the flat top from Camp Chef also. Just can't decide between the FTG900 or 600.
Good video. What’s you overhead camera setup? Like both views for the video.
Thank you. I do show it at beginning of this video "Camp Chef Flat Top Grill FTG600 Chicken Brats, potatoes, onions & peppers". I sink up both videos in editing software.
Did you need a cook shed because it get super cold over there?
Yes, needed to get out of the wind and I didn't want to have to worry about what the weather would be like when I wanted/needed to cook outside. 😎
Love the cook shack! Awesome cheesesteaks! Thanks for sharing.
Yes they were. Thank you
Obviously what? You trimmed away the best parts
I don't think so ✌
Brian Eibner I sure do, you ruined the steak taking the fat out which is what gives it the flavor... watch this video by Malcolm reed who has over half a million subscribers and knows how to make a real ribeye th-cam.com/video/YWZIylKyU5Y/w-d-xo.html
@@kenstar1981 everyone always says that haha, "you took away all the flavor" the fat on the outside of the steak is not the good fat, it does not render down properly and is usually what ends up being chewy. The fat inside the steak is the high quality fat that adds the buttery flavor. He didnt want to risk having anything chewy in his cheesesteak, seeing how he got rid of a lot of silver skin when he trimmed it. There was enough marbling in these steaks for plenty of flavor without chancing any chewy fat.
Yea keso and original commenter are idiots lol you trimmed off the silver skin, great job brian just ordered my blackstone griddle cant wait to do my family famous phillys and stir fry!
Keso718 Stfu and go cook your own steak dummy.
Looks delicious where may I ask do you purshase the cover you used to meat
Local restaurant supply store (my candy store), cheap like $8.00, several sizes/shapes available. Thanks for asking and watching
Nice set up! I would cook at home everyday
Thank you, I cook out there at least 3 times a week.
your outdoor cook station is awesome!
Thank you, we do enjoy it.
What an awesome cooking setup. I would love that flat top grill. Now that is a great home cooked cheese steak it look so good.
I think you should order yourself a flat top grill, you will love it. Don't a buy a Blackstone though. 👍😋🥓🍳🥞🥪🥙🍖🌭🍗🍤🍔🌯🍕🌮🍸👌
great job on your cooking bro. is there any way u can make a quick video of the way u have the cook shed set up as far as the placement of the pits, griddle, and the way the walls and roof is set up. thanks
I will be shooting a video soon, been getting lots of requests for details on cook shack. Thank you
@@BrianEibner Agreed, that is one bitchen shack you've got there.
@@BrianEibner that looks really good and nice cook shack ...
Does grease build up inside you cook shack?
No, not that much cooking out there.
Mouthwatering...............the only thing that needs to be said.
Knuckles 🤜, thank you
I hate cooking in the kitchen. ...but I enjoy BBQ. I got a three burner camp chef with a 2/3 removable flat griddle and I can't wait to start using it more. Wish I had more people to feed than just myself though. Lot of effort for yourself.
$35, 0000 invested to make a couple sandwitches. Nice.
So tasty, well worth it. 🍻
Out of curiosity, I'm sure you have decent ventilation but how decent is it being an enclosed area with propane burners going? Are you using a carbon monoxide monitor to insure you're safe? Reason I ask is I've seen you burning heaters and the grill at the same time and for science. :)
PS: Are these type videos kind of like ASMR or something? They are just so satisfying to watch.. discovered your channel and griddle vids while considering the Campchef griddle.
There is enough ventilation, a ridge vent and gap a long the bottom. The heaters I use are a blue flame vent less, designed to use in an enclosed area without a chimney. No I don't have a carbon monoxide but considering getting one.
Autonomous sensory meridian response (ASMR) is an experience characterized by a static-like or tingling sensation on the skin that typically begins on the scalp and moves down the back of the neck and upper spine. It has been compared with auditory-tactile synesthesia and may overlap with frisson.
Thanks for watching and asking.
That looks pretty damn good. I’m liking the outdoor grill area.
Thank you and we are liking the outdoor cook shack also, no more worries about Minnesota winters slowing me down.
It looks too good.. Excellent flavor. It doesn't get any fresh than cooking your own stuff. Great sandwich
Well said Sir, thank you
Oh man this is making me hungry Brian!, nice work!. Love that griddle!.
Sounds like you definitely need a fat top griddle!! I use ours more then the grill or smoker. thanks
Sir, i am truly envious of you outdoor cooking setup! #lifegoals.
#campchefforlife
🤯🤯 thank you, Cooking pancakes and sausage right now.
Dude that cook shack is awesome!
Thank you, I made a few improvements to Cook Shack, new videos soon.
Everybody that says it’s to much money miss the whole pointe. There’s some about spending a little extra cash sometimes to eat. You only live once. Oh yeah and by the way I do that same thing sometimes I enjoy cooking on my griddle so I spend a little extra
Well said, thank you Sir 👍👍
Do you have a video of your cook shack? If not will you do one please?
🤔👍
fantastic... looks so good. Wish we were neighbors.
Thank you 🍻
Did I see correctly? $47.00 for 2 pounds of prime ribeye? You got 3 sandwiches out of that? That works out to $15 per sandwich. And that doesn't include the cost of the fries, cheese, onions or rolls. I would never pay $20 for 1 sandwich & fries. No matter how good.
You are missing out, not like eat this all the time. All in moderation,, right? Thanks for watching 🍻
Naa.. he use 3 of those already ... Is 4 ribeyes of 2 pounds for 47$.. still expensive but you may find them at SAM'S for 10$ less...
@@rogermorales4819 SAM's doesn't sell prime grade beef here and I don't think anywhere.
I think we all learned something about Mark today...
@@chooseymomschoose I absolutely love a good Philly Cheese Steak, Grew up with them back in PA but I just can't justify $20.00 for a sandwich.
Not to mention the much better ways of eating a 3" thick Prime Rib-eye Steak besides slicing it thin and grilling it well done.
I’m jealous of your outdoor cook shed!!
I made a few improvements, new videos soon. thank you
Is a top grill better than propane BBQ? Is it also easier to clean?
Both service a purpose, if I was limit on space I would go with the Wooodwind and Side Kick. Clean up not an issue with either 😎😎
Thank u
@@johnnyquest4900 👍
Bring s back memories Brooklyn in the 70s
👍🍻
I’d like to see a video of your cleaning /seasoning technique.
I just heat up a bit, coat with cheap oil, let oil heat up, scrape clean, wipe corners and grease trough with paper towel then start cooking. 👌👍🥓🥚🥞
My husband uses a spray bottle of lemon juice for cleaning the griddle. Someone told him the oil gets rancid.
@@GrandmaPatty49 I never heard about lemon juice. I'm after a long time of no use the oil will go rancid. How often does he clean with lemon juice and how often is flat top used? They go hand and hand. Thanks for sharing and watching
Question what can I sub rib eye for my steak n cheese? I been told some places uses rare roast beef
Rare roast beef, what cut of beef roast? Use something tender or cut up small so it's easy to eat.
@@BrianEibner awesome
Very nice! Just came across your channel, very similar interests, and grills. I love the "cook shack", did you do a vid of the build?
No I haven't. 👀
What exactly is Chicago seasoning, please?
Chicago Steak Seasoning
- the perfect summer blend for pretty much everything you're cooking! Yes, great for steak and burgers, grilled or broiled. Try it on asparagus, zucchini, ribs, chicken wings - so smoky and delicious! Makes wonderful barbecue/dipping sauce as well, just stir into tomato sauce!
Hand-mixed from: salt, Tellicherry black pepper, sugar, garlic, onion, lemon zest, citric acid and natural hickory smoke flavor.
Damn Ol' son that looks awesome love your outdoor hangout kitchen!!
Thank you, I did make a few improvements to the Cook Shack video out soon.
Please do a video on your cook shack I live in Michigan I want to get something like that.
Yes I finally did one check it out "1969 Z28 Camaro Burn Out & Cook Shack". Thanks for asking and watching
Please tell me you ate both sandwiches yourself.
both sandwiches?? That is one sandwich cut in half. :)
Now thats what I call true griddle masterpiece, Well done! Like the Chicago seasoning touch.
Thank you & for watching, the Chicago seasoning is our favorite on steak 🍻😋
That a really nice cook shack , and great looking sandwiches 👍🏽
We have been enjoying it, nice to get some of that stuff out of the house. 😎
Whats in the glass captain my captain?
🍹🤔
Did you take a break from making videos???
Yeah been pretty busy. How about some inspiration? A couple questions what would you like to see cooked and why don't I see comments or where to comment anymore on TH-cam?
@@BrianEibner im not going to lie just bought a camp chef ftg600 but i havnt been able to use it i work long hours right now but im thinking next weekend will be the day i break it in. Im thinking of making some smash burgers
@@BrianEibner what im saying is i am completly new to cooking on a flat top grill and im just looking for inspiration and ideas im from the centeal coast california and ive only used a santa maria style barbecue pit and red oak (never propane or charcoal) but i recently got into cooking and liked what people are making on the flat tops
@@hjrolon Can't screw up or go wrong with smash burgers. You might want to get a infrared thermometer to check temps until you get used to it. Enjoy🍔😋🍻
I'm sure its a great sandwich but that's prime rib eye. That goes on the grill all by itself.
Agreed or in a sandwich 🍻 thanks for watching
@@BrianEibner I had to go back and watch it again. At 0:23 you show the label "Prime Reserve Beef Rib Eye" 2.18 Lbs @ $47.94. You don't cut corners on quality.
@@williamm.494 👍💵💵
Love your BBQ set up 👍
🍻😁
That’s a nice set up sir...’cook shack’ like to know more about it.
You paid $47 that piece of prime rib??
Yes sir, and it was very flavorful and tender.
I buy a kit at Kroger for $15. Taste amazing.
@@mwood65 I might have seen that "kit" before at HyVee, comes in beef of chicken. I might try next time I see it, I looked at it a few times. Thanks
@@BrianEibner the chicken one sux so just get the steak one.
@@mwood65 Good to know, thank you 👍
This is my first time seeing one of your videos! Your cooking cave is so awesome man! Even down to your camera set ups!
Thank you, lots of entertainment.😎
Order was unusual. Bread on before meat?? Different
Not really, the bun side (right side) the burner was off and then with the meat sliced thin and I did want the meat over cooked. Thank you for sharing and watching
@@joannadickerson9189 Not at all 👌
what no peppers?
Yes, not his time 😎
That’s a really nice grill shed.
Yea pretty cool, just got sick of possible rain snow wind cold screwing up my cooking plans. thank you
The meat looks nice, and I realize that it was rated as USDA Prime, but what is odd is that the marbling on Prime typically has considerably more marbling. In any case, nice job!
🍖🔪😎
That cook looms fuckin badass dude
Merci👍
Try cheese wiz next time with or without the provolone
I don't like cheese wiz 👍
Good cheesesteak recipe! 😊🤙🏼
Thank you 🙏🍻😋
That's is a beautiful room for a man to cook in wow
Thank you, I haven't been out there much lately.
Extra beef...?
🤣 No such thing..? 🍻
What i woukd give to cook in the cook shack. You should tell tickets to the experience. Il pay
That does sound like a good time 🍺🍻
Nice set up
👍👍😎
Great onions. I like mine with a little snap as well.
👍👍🍻😎
Butcher got one over on you. Do you normally pay for things then throw them in the trash?
I don't think so. I went to meat cutting/sausage making school in 1988 and then cut meat for 12 years and also know what I like to eat. thanks for watching
Great looking outdoor kitchen. I'm sure you will enjoy it for a long time.
Now no need to worry about the weather anymore when cooking outside. thanks
Eat it,on camera ,that's how we know you enjoyed it.
Understood 🤔
That cook shed is what’s happening I agree with Mathew prestine
You brought food porn to another level lol
👍🥞🥓🥚🍔🥩🐟🌯🥪🌭🌽🌶🍴
Toasting the bun is a no no for a good cheese steak!!! Need a nice fresh warm bun that’s all so it soaks in all them juices, but the way you did it is a A1 forsure
Not us, we like the toasted bun giving more texture/chew. 🍻🍻😎
Looks good and awesome setup. If I could critic one thing, that awesome prime beef for a over cooked philly seems overkill. I would use choice cut and have it sliced thin by the butcher. Everything has its place and prime beef is not for philly. It's like using 1942 Don Julio's to make margaritas. Enjoy that steak medium rare with a nice bottle of red, under the moon!
Ok but also makes a great sandwich. ✌😎
Didn’t chop the meat? WTH
Nice job, Brian! Looks great! That Camp Chef Flattop is awesome! BTW, I like your cook shed. It looks cool. What are the "walls" made of. How did you build it? It obviously has a roof, doors, and corner posts. I like to know how you put it together. Being you've got it all setup, maybe do a video tour?
I've got to say those were two pricey sandwiches at around $22 per pound and lots of trimmed fat! I'm sure they tasted great though. Still cheaper than eating out, I guess. 👍🏻😎🍻 Cheers!
Thank you, I do show some of it in this video Camp Chef Sidekick Deluxe BBQ Grill Box New York strip steaks and ginger shrimp. Although a tour video is a good idea.
Where do you eat? Way more than I would pay. To pay for that in the wild... it would have to cost at least $37 and that's at a mediocre restaurant.
Goodjob!! next time before placing on the bread just mix it all together with the cheese and onions it helps keep it all together.. less of a mess 👌
Thanks for the tip & watching
$50 piece of steak and you butchered it like that? I have been a chef for 35 years and never seen what you did.
I have been cooking for about 20 years and I agree. I have never seen someone Butcher a fine kind of meat like that not even cutting it against the grain.
What, cook a great sandwich with no fat to crew on. Well I'm glad I was able to show you this so now you are not left out. Put a video out yourself, I suppose you have never seen grinding ribeye and sirloin for burgers either. 👨🍳👨🍳👨🍳😋✌
I am not the only one who pointed this out. There is a correct way to cut steak, and an incorrect way. You used shaved ribeye for those sandwiches. I do not want money on a black stone grill. I have a wonderful cast iron that works wonders. I have never seen someone carve meat like that. It is not normal and the pieces were good pieces. I’ll give you instructions-on how to do it, and you’d like. By the way, if butter does not have a little oil mixed with it. It will burn, so burn is usually the last thing to go on.
@@theoutsiderspost4982 Dude don't be so sure of yourself, believe me it was cut across the grain. I was trained in meat cutting in 1989 and then cut meat for 13 years and been cooking for 40 years. People crack me up 🤣
for that price you need to get with a farmer and buy half/whole cow.
It's USDA prime meat, expensive but very tender and flavorful. How about Japanese breed Wagyu beef available here in the USA very expensive and hard to find but so good. thanks for watching.
@@BrianEibner usda is the standard a butcher uses for cleanliness etc. Prime is the quality of the beef. We sell our beef at $3.5 hanging weight. You might pay $7 lb after the fact. You could save a ton and help a farmer out.
Yes you are correct. So you grades your beef?
@@BrianEibner I can look at it and tell. But the hang time in the cooler is more important. 6 weeks makes a very tender beef.
@@DustySmalls So a bias grader, no offense but I'll stick with the unbiased grader. I went to meat cutting school in 1987, I worked in the grocery store meat departments as a meat cutter then management for 12 years. One store we were the largest volume store in the state of Minnesota, bought and sold lots of meat and sausage making. Thank you for sharing. It would be great to raise your own, I just can't.
I think Ive died and gone to heaven !!
Thank you 🍻🍻
Great job!
$22 lb for fat you trimmed? They saw you coming.
Dewe Cheatem and How butchers I like the video keep them coming
Coming from a man named Otto 😂😂😂
That’s what I was thinking. $47 just for the meat and all he got was 2 sandwiches out of it. For that kind of scratch I’m going to a restaurant and get them to do the work.
@@brennanj7843 No work at all and a lot of times I can do better cooking at home. So many times we go out and the food kinda sucks. I have no problem buying the best I can find/afford and cook at home and enjoy. Cooking is entertaining and you need to eat, so cook. Thank you for watching
Lmao
Damn I love your outdoor mancook cave lol amazing awrrr awrrr awrrr awrrr(home improvement voice) lol
Works great for Minnesota winters, thanks for watching my videos 😎
9:01 No such thing as extra beef!! look delicious
🤣🤣👍
Awesome kitchen, and vid, thanks!
Thank you, I did a few improvements to the Cook Shack and hoping to shoot some videos soon. Thanks for all your support/comments. I do enjoy reading them all. 😎
Looks good
Thank you 🍻
Awesome!
Keep the fat and grind it with other lean beef like inside/outside round or sirloin tip and you will have tasty burgers!
Good advice, also pork fat, bacon grease 😎🍻
We are doing philly cheese steaks. Yum but we are going to add CHICAGO steak seasoning!
Yes Chicago Steak Seasoning, one of my favorites.😋
That was truly saddening to watch ..
😢😢🍻
How looks fire 💯
No bell peppers??
No not this time, really just wanted the prime grade beef to make the sandwich.
The Cook Shack baby! That's where it's at! #B52's lol! Awesome!
Yes Sir👍
When i grow up i want to be just like you.
😂😂
I really like to see the "Born, Raised and Harvested in USA" as most beef and pork processed here is grown in another country but shipped here for processing and receives a USDA stamp making you believe that you are buying meat raised in the USA. Research COOL labeling in meat.
We're also able to get local Berkshire Pork, so tasty. I went to school for meat cutting back in 1987, cut meat and managed meat departments for 13 years. Thank you for watching and bringing the labeling up.
Nice looking cheese steaks.
Thank you, next time I'll cook the meat hotter to get more searing/color.
Brian Eibner I used to work in a Philly cheese steak restaurant. You want to use a meat slicer and get the rib eye much thinner. And we used to cook the onions slowly until they were dark and caramelized.
That does sound good, I do have a cheap slicer I don't use.
"Cook Shack"..... MERICA!!!👍
That's right 👍
Meatwich looks amazing
😋👍