MEAT! You sang, burned yourself, met some new friends... this video is complete with everything. I look forward to the comments and seeing others do their own tests. Cheers brother!
some youtubers don't like when other youtubers make an honest review about a product, i always try to be honest. and it gets me in trouble. by the people who are getting paid to say nice things about a product. not 1 person on the sns payroll come to defend dave. I like my sns insert with water tray. sns kettle is great.
Man your channel is growing at a rapid rate....that is amazing and well deserved...that was pretty funny about the best steak I´ve ever had, your right we cant remember the last steaks we´ve eaten in the last 30 years!!! lol
My Channel is growing slowly compared to others, but I’ll take it. I don’t partake in any other forms of social media, only TH-cam. I try to make consumers aware of what is going on through truth and Commonsence. Thanks for the support and watching
I like my slow and sear, but no drip thing pan and no spinny grates for me. I am sure you are right I could do without the slow and sear as well. The thing is I kinda dig it and the ease of use. Be well man and keep on going!
I really enjoyed this video. I have owned a Weber kettle since 1985. I don't understand why some people think you need some new gadget to improve upon it. It's perfect the way it is, just take a bit of time and learn how to use it! Excellent work, sir!
Greg McCutchan Absolutely couldn’t agree more. Kettles are what I grew up with, I have a lot of fond memories, my dad use to make amazing steaks on it. Gimmicks are dishonest, promote it for what it is... a well built great. SIMPLE!! Not some Magical, Revolutionary, device that will make your food somehow better. It’s misleading. Thanks for the support and watching Brother
I actually believe the vortex is a more useful tool for the kettle and so much cheaper! When I first saw that slow n sear, I thought to myself, it was way over hyped and over priced, nice video, it was entertaining.
R AYALA I don’t know much about the vortex, however I do like the concept. It seems like it offers more room, and I think it would be perfect to do wings and chicken leg quarters
@@meatcranium4280 it's really versatile tbh, you can even use it for a slow smoke if it's set up properly. It's definitely more affordable and has many uses.
Great video MH! Enjoyed this and glad I'm not the only one confused on this "technique". Not a lot different that just a reverse sear that everyone else and their cookers can do. Thumbs up bro!
DriveShaft Drew I did all the steps, an unbiased crowd, a mixture of people. This only helps the consumer and company. Thanks for the support and watching Brother. Did you change your Channel name?
I was debating between a pellet grill or the Weber performer deluxe. I decided the Weber was way more versatile and for what I cook, the best bang for the buck. I started to drink the kool aid and was heading to getting some of these gimmicks. Thanks to this and some of your other videos, I’m still getting the kettle, BUT not getting all these “must have” accessories! Thank you! You saved me a lot of money that can go towards chicken, pork, beef , etc!! I would LOVE for you to challenge David for an UNEDITED challenge video where you show these techniques and have him debunk you ... not on an ad... but real time!
Jack Webb Dave and I were suppose to be on the Hot Seat Together and Debate on January 12th, he pulled out a couple weeks before and rescheduled when I couldn’t do it. He did not want to debate me, and said he would not answer my Questions. I am about to make a SNS VS GRILL STONE Video, and I am going to uncover some more things. Thanks for the comment and watching. The WEBER Kettle is a wise decision
Great video MeatHead.. I never bought into the grate being cold since the first time I saw it. David also states they "perfected" the Weber Kettle - LMAO. My best steaks have been when I blackened them in a hot-ass cast iron skillet outside. I have a limited budget and can't afford snake oil or fool's gold. Rock on Brother.
Oren very good comment. I’m glad I could expose this for what it is. A GIMMICK!! Lol. I want people to have choices, not to be misled by Snake oil Salesmen. Thanks for the support and watching Brother
I always assumed the spin grate was to help make better grill marks. Spin the grate, heat up the other side of the grates, flip steak over and to the now hot side. I have trouble getting grill marks on both sides if I don’t rotate my grate.
Julian Kirby He promoted spinning the grate to have no grill marks. He said grill marks are bad, just a complete BS GIMMICK to sell his overpriced grates. Thanks for the support and watching
MeatCranium BBQ AND REVIEW I don’t understand how grill marks are bad. I thought they were something you had to learn how to get or not get depending on visual preference. Gonna file down the nubs on my grate tomorrow. Will make my rotation easier.
What a awesome array of meats thanks for your awesome support yes I have been on a diet but is it showing you are a amazing friend to us let’s always be TH-cam family you rock always another massive likeee
Further proof that being a good cook isn't about reaching ever deeper into your pockets, and how a few seconds with an angle grinder can save a lot of money you can spend on more of that nice rib eye! A good steak cooked on a fancy contraption is no better than a good steak cooked on a simple Hibachi grill. The truth is still the truth even if you are the only one speaking it. The test was fair!
Pete Thomas I did everything according to his parameters, and I watched about a dozen videos so I could get the best execution at time of cook. I completely agree with you. My favorite way to cook steak is with it close to Coals or directly on the coals. All my suspicions were true. Thanks for the support and watching Brother
Not sure how much this actually contributes to the conversation, but I think it’s worth mentioning that you don’t even a $60+ SNS grate to sear a steak, cold grate technique or not. I can just as easily do it with a $20 kettle grill from Target, grate and all, and get what are essentially identical results in regards to doneness and crust formation. At any rate, the amount of work and money advertisers expect customers to dedicate to the simplest of techniques is almost comical.
Very good comment and contribution. I agree. But the technique is BS. He literally came up with something to push his product. Shame on those TH-camr’s who sold there soul to the Devil by pairing up with this guy.
Weber themselves do sell an array of 'gourmet' accessories, some of which are needless gimmicks to increase profit. The cast iron grill that fits in the centre of the gourmet grill is $40. Do you know if searing on a cast iron grill makes any difference to the taste or in how it sears / cooks over the regular steel grill?
David Smith Let me know opinion. I have 2 Kettles, 2 temp probes, same amount of coals and I am going to go a pencil width apart on the top and bottom dampers
The first time I saw the cold grate method I thought I was watching an infomercial for a minute. It immediately had connotations of gimmick or used car salesman hyperbole. I’ve been searing steaks with and without grill marks using four different methods for 30 years. Although I immediately questioned this holy Grail of steak technique, I still don’t like to dismiss something out of hand. You have once again performed a great service, doing a great test using random people blind tasting. You saved people like me a lot of work. It’s fascinating that many of the top TH-cam cooks out there appear to have fallen for the hokey-pokey-whirly-do. There is of course a possibility that they did not fall for it, and instead went with the flow for cross promotion and more hits which of course attract more add money. I can only speculate whether it’s gullibility or revenue motivated on their part. Great video! Thanks again!
PUNKem733 Very true. And now after all this time it has been exposed by....time. No one is making videos of cooking steaks using this silly ass unneeded method anymore.
I am loving my new rotisserie learning a lot of new info just cut off the extra metal now I have a spinner makes a great difference I’m now a subscriber keep up the Great work the love for the pit
When you do the slow cook comparison can you throw in the fire brick method? Curious. I’ve heard people can get up to 14 hours cooking time with one load of charcoal.
Katz Steel I may do that on a different video, but this one is going to strictly be between the SNS and the 304 SS Charcoal Baskets. I may visit that down the road. Remind me in 2 months. Thanks for the support and watching
I like it! The big misconception of the "Cold Grate" technique is that steak with grill marks only have the Maillard reaction where the grill marks are somehow making grill marks bad. Not true at all. And I have been thinking the whole time that the "Cold Grate" is really not cold anyway, just less hot. I am a firm believer that if I need to buy an accessory that cost more than the grill itself, I bought the wrong grill. I don't have a kettle anymore, but I feel the same way about all grills and accessories as there are many others out there with their own gimmicks like the "Kick Ash Basket", "Vortex", various Temp controllers, even the "GrillGrates" are over priced for what it is.. $105 for GrillGrates for a Kettle?? Yikes! But, i also know building hype and a false sense of "Need" is textbook marketing 101. That is how brands build loyalty to their products and people do NOT like to be proven wrong about anything, especially about what they feel passionately about EVEN if you have facts and can provide hard evidence. Great video!
Fire & Water Cooking Great Comment. I love the way you masterfully laid all that out. I don’t appreciate being misled by anything, why can’t Companies products stand on there own merits instead making up BS Techniques to promote it which can be easily Debunked. I gave a Great suggestion at the end of how to rebrand It, They need to take it into consideration. Thanks for the support and watching Brother
I have tried both with and without grill marks, hard marks, soft marks. It's all good, but in my opinion grill marks are more about looks. But it's no wrong in having them and nothing wrong in not. Find out what works best for you :-)
I 100% understand what you are trying to do, and I like your challenge, and love it.. I here you name pop up from T-Roy and Red's BBQ. Thanks for the showdown video. Also, thank you for serving our country, I'm very humble on that... Cheers!!
Brother Meathead my man I haven't been around for a while but here I am today And I just got to say now this video is a work of art I laughed smiled and cried all in the 32 minutes... You definitely extended this conversation and brought some new light to the stale old subject of the slow and Sear... Just wanted to thank you for looking out for us Meathead cheers buddy
IN FOR THE GRILL SCOTT!! Man I miss you Brother. Thanks for watching. I haven’t been this passionate about a series ever, maybe because 🤔 the owner told me to put up or shut up. Thanks for the support
MeatHead put up would be putting it lightly I think you've gone done opened up the whole thing on an epic level and I miss you too buddy I love the passion the expression and the fire in this video that's what I fed off.... CHEERS EH
OK... Just watched the 32:46 in it's entirety Meat Head. What a lot of work and a process to cook a steak. What happened to salt/pepper....grill to 135-140 degrees over fire, rest a few minutes and chow down? I agree with you totally. People make everything so difficult these days. Think I'll start selling the BBQ PIT DOG spatula that makes a burger better!!!
I think Grill Grates is a great product, and I don’t have any issues with them. However, if the owner starts going to TH-camrs homes and demonstrating a Gimmick to sell them, then I will be all over it. I currently do not own one, but If one was given to me I would definitely do a review on it. Thanks for the support and watching
Yeah it’s a stupid technique to say the least. They should market it the way I suggested. It would hold a lot more credibility. Thanks for the support and watching
Nicely done! Attacking the gimmick with a straight up comparison, that's the way to do it. I've seen this method on many channels I like and thought it made no sense and it was a marketing blitz. Freeeeedom and honesty. You earned my subscribe click.
Robert Rodgers I sure do appreciate it. I can’t stand to see companies take advantage of the consumer with smoke and mirrors tactics. I knew something was up when every steak video there was had him peddling this BS “Technique”
Dave's a salesman. I guess a good one. One thing they are not are wordsmith/linguists to speak grammatically correct arguments that express an idea. He'll leave out words that aren't needed to transmit the idea (like the way salesmen do). Your problem with his ideas are ALWAYS along the lines where you've identified the missing words that do not complete the sentences with full qualifications. Example: his cold-grate thing doesn't mean 'not hot'. It means cooler than searing grate temperature to leave grate grilling marks. If you ever watch any of Guga's videos where he puts a sear on a steak, he doesn't like grill marks but love flame kissed sear. He uses this method to rotate the grates often so as to limit (or sometimes eliminate) grill grate marks. Usually, Guga sears at the front of the cooks and indirectly finishes over indirect heat using thermometers. This way, he truly starts with literally cold grates at the start. Even if he does > 1 steak, the seared steaks are set off to the side in order to start indirect cooking for all steaks simultaneously (on a cooking grate that is not a searing temperature. All you've done is validate Dave's a salesman. By you getting caught in the minutia of the details, he's kinda living rent-free in your mind. That's a good mark of a good salesman. He's guilty of being a salesman. You really shouldn't be this bothered by anyone to feel you have to prove a point. Doing so, gives your power away and remaind under other's control. It's obvious it bothers you from the effort and emotional passion sunk into the video. I agree that Dave cooking steaks on equipment that isn't Dave's to cook to get a glowing response is unethical. It's still not illegal. And this should be a point that people realize themselves Dave is doing the salesman thing again... everything is advertising. And there's no such thing as bad advertising if it spurs conversation. Maybe Dave's a great salesman. Usually, when listening-watching a sales pitch, I try to eliminate the adjectives that turn q steak into a great steak or flavor into amazing right flavor (what ever the enhancement) and take the information/technique only. If/when I try, I'll then assign the proper adjectives as I see fit. Salesmen routinely charge their words with emotion and sensory input to sway an opinion. As an objective observer, take the notes void of emotion then see if you can repeat. Yeah, Dave's a salesman. You proved it.
Lasse's Food and Barbecue I have 3 fresh ribeye in my fridge to make tonight. I’m going to soak them in Lime juice for an hour before grilling them my way. Thanks for the support and watching Brother
MeatHead sounds good. Mine are on the grill right now wating to be reverse seared in 5 minutes or so. Broccoli and pea casserole is resting and done :) Should feed us well.
WOW! Excellent execution! Well thought out, well presented, and the passion behind your closing statements shows a man of strength! You didn't back down one bit on this challenge! Bringing in the random people, and the fact that they had to have things explained on how to do the rating system shows that this wasn't rigged. Anyone who says otherwise should do just what you said "put up". You are not a lazy, half ass youtuber at all...rarely does someone put this kind of effort into finding the truth. All I can say is the first thing I said on this long paragraph to sum it all up, and that is....WOW! I say you already nailed this one and proved the point you've been trying to make, but if you want to do one more vid to put the nail in the coffin, I'll be ready...popcorn and all! You knocked it out of the park!!!!
Josh Benware channel Dang Brother!! I’m super Humbled by your Comment. I am a super Passionate protector of the consumer. Next week may not be very action packed as I move into closing out this series, dropping the mic, and walk off into the horizon. I’ve done enough collateral damage with this video, and the wakes are going to be felt for ALONG time. Thanks for the support and watching, you’ve been there since the beginning.
Right on bro. I just watched a video of another youtube chef, about the spiny grate and I was like this looks like bullshit to me. Then in related I saw this video, I almost skipped, because, again I thought it was bullshit. Glad I decided to watch. I like your style. I'm subscribing.
Chris Stewart I do appreciate it.THE HOKEY POKEY GRATE is a fine piece of equipment I’m sure, but the method and owner are complete Gimmicks. BBQ Dragon has a Spinny Grate to for $50. I don’t like it either, however they promote as a way to move your food around. Thanks for the support and watching Brother
Your editing is MONSTA!!! Merlin... DAYUM... that's funny. I can barely remember when my last deuce was, let along best steak ever. First time I have seen someone grind down the nubbs! YYEESSS. My question has been, if this was so amazing, why would not the high end steak houses adopt it? They uses those huge oven/furness to do their steaks via the reverse sear method, oh and with marks. I like your style man, I really do! blowing the coals "Dragon" is another thing you can buy... did I mention you have to buy it... I am now a GOV employee and small business owner and I do not have these extra funds to experiment! DAYUM and you burnt yourself... AND that is an interesting fact, it is not cold... interesting. Did you see the color difference between them? If they had the beautiful pink from top to bottom and the difference between the various techniques for color? Great video man, I like the series and support you AND of course all my TH-cam brothas and sistas for always showin me LOVE! I will always show you LOVE... TCHAU IRMAO
Red's BBQ & Pizzeria it was consistent color all the way through, I contributed that mostly to the starting internal at 61 degrees. The color was outside color was pretty much the same. The one I grilled on the Hibachi had no grill marks, perfect ALL AROUND SEAR. There nothing special going on. I was going to use my leaf blower but I didn’t find it necessary. Thanks for the support and Watching Brother. TCHAU
Awesome video Meathead! I've been a bit sceptical about the cold grate technique as well, so I'm glad you did this comparison. Love the passion you have in this video brother! I don't are what you have to say, as long as you're passionate about it, you've got my respect! And is it bad that I laughed when you burned your hand? I mean, I figured that's what was gonna happen, but damn, I couldn't help but bark a laugh. Hope you didn't burn it too bad dude! And as always, your editing is phenomenal!
Grey County Grillin' CHRIS!! Hey Amigo. I Laughed when I burnt my hand too. I was a little red but nothing bad. Lol. It’s a Gimmick and the Consumers are being misled, and that really chaps my backside. I close out the series this weekend. Thanks for the support and watching Brother
Southern Smoke Boss Ribeye isn’t ever my favorite steak by a long shot. It seems to be Dave’s so that is what I went with. Thanks for the support and watching Brother
I appreciate you trying to save everyone money and putting out an honest review. I think for 50$ the SNS would be a decent product but it's way overpriced. Now to the real question. Am I the only one that heard your wife say "turn around and I'll give it to you from behind." Lmao I died after that! Look at 26:35 into the vid
J Yearr LOL!!! Too funny. Good ear. Lol😂🤣. $50 would be a perfect price I think for the SNS , If the price was right around there I would probably buy one. It is a well constructed charcoal basket it simply doesn’t do what it claims, without more gizmos and tricks. Not for me
I am hurt and take offense that I didn’t get to taste the steak. Very nice comparison video and good job using unbiased test subjects for the taste test. I have never done a 2 day salt brine- does that inject better flavor in your opinion?
Louis at R shack BBQ To be quite frank with you it does add a depth of flavor and does help retain moisture some, but you can do the same by putting your steak in a bag with some lime juice for 1-1 1/2 hours before you grill and dry and cover with Kosher salt just before placing on grill. Thanks for the support and watching
@@meatcranium4280 we need a burger video, I went though some of your vids but couldn't find anything about burgers..can you please make a video and tell us about whether its better cooking it direct or indirect? I've always been cooking burgers direct but alot of youtubers saying indirect is superior. Would like to year your opinion 👍
Abdul Hamza I have a lot of burger videos. My favorite is actually the Smashburger. However I have made thicker burgers before, If you want to make a thick burger you can actually do a reverse sear. You put it on the indirect side first and then when it gets to a certain temperature then you sear it off over direct flames so basically do both methods it is probably the best method for thick burgers. I hope this help.
Best vid to date this Summer Chris. Spot on assessment of the "gimmick" spin the grill trick or as you call it the "hokey pokey method", lol. If I have to cook steaks for say 6 to 8 people, I don't want to be there for an hour or so spinning my life away. I like cooking the indirect method to about 115 then sear it over a hot fire for a min or so, rest and serve. Yeah I use the SNS for two steaks at most but I have never spinned the grate. As you said, it's a marketing gimmick. Thanks for sharing and have a great day. PS: Stay safe with those storms coming my friend. Cheers!
William Logan I didn’t find out about the Storms until today. Lol. Dave may be hoping that they take me out. Lol. Not So Lucky. I’ll be at it again this weekend. I’m glad I was able to be the pioneer that exposed this Gimmick. I hope others will follow. Thanks for the support and watching Brother
I’m 6.5 minuets into the video. You also could’ve bought the upper cooking grate for the 22.5 WSM which spins freely and no trimming of any metal, and probably the same price you paid for that grate you got at Walmart
Paul’s Q The one that came with does spin Freely. Lol. I got that one with the hinges to do even comparison with the Hokey Pokey Grate. I’m fine with the cheap, no hinge, $13 one from Walmart. I especially THANKYOU HUGELY!! Awesome Support
Hey Meathead what's up! You doing great with your editing. Look at that setup?! You are a grilling Pro! I want to be your taste tester to. We got no time to grill here because we had a burn ban lately because of the wildfires. I can tell by looking up the meat which one is grilled on the griddle and which one are grilled on the charcoal. Those steaks look so good I want mine rare though. Can't believe you burned your hand LOL. This is a great video and very interesting I like that blind testing experiment you did. Good job! Hope you have a great day ❤️
My understanding is that the cold sear reduces grill marks yeah? Well to me it has more grill marks than any of them. I dont understand why people think grill marks are bad now
There were lines from sitting on the indirect side of the grill before searing. I don’t understand it either. Grill marks are flavor, however I made a steak with no grill marks and it was better, than the Hokey Pokey Grate Technique. Lol. Thanks for the support and watching
@@meatcranium4280 what to say. When I first saw the cold grate technique I felt it was a gimmick. I posted a question under the video asking to make a comparison video between cold grate and normal searing and I never got an answer. Also always wondered what is the difference of the weber charcoal baskets and thebso much more expensive slow and sear. I saw all these reviews everywhere raving about it but nobody made a comparison to check how much better or not it is from normal weber charcoal baskets. And when I was thinking maybe I have to buy it, I found your reviews! You saved me a lot of money :) I bought an iron grate and a pizza stone instead
Yiannis Demetriou that’s awesome. That seems like a better investment. Treat that iron grate like cast iron. After you clean it, spay with oil so it doesn’t rust. I appreciate the conversation
Luis Palomo yep I dang sure did get it from WALMART, no shame there, and I exposed a Gimmick, very good day for me. Protecting the consumer, so y’all can make better buying decisions. Thanks for the support and watching Brother
Man, great video!! Cold grate my arse and the fact that you turned a $20 grate into their $100 grate is genius!! Hell if you don't have the tools to do what you did, put on some gloves to turn the cold (not so cold) grate that way. I will be keeping an eye out for you videos my friend! "Hurt Feelyomous", Love It!!!!
Ray Mack's Kitchen and Grill I sure ain’t playing. Dave is not as he portrays himself to be. He told me to Put up or shut up because I had some questions about his products. Thanks for the support and watching Brother Ray
My problem was the hinged portion fell into the kettle while spinning. I think the hinged portion doesn't catch properly to the grate.The other issue is,the grate does not spin. Maybe I got a defective grate. Hope he stand by his product.
Another awesome test! I grill my steak until I see grill marks. That's what a grill master does at Indian Cliff Ranch when he cooks his steak. Cold grate lol that's how I make beef jerky.
rottvang THATS BRILLIANT!! And very true. Cold grate for beef Jerky. Lol. This is that biggest Load of Crap I’ve ever heard to sell a product. Thanks for the support and watching
Great video man i loved the test i don't have a slow an sear but cant see me buying one eather i told David i would try it if je sent me one but im not going to pay for one again great comparison video
M W I haven’t done a side by side comparison, but this is what I know. Pro Burns hotter and the briquettes seem to weigh less than Blue. Blue seems to be more Dense and burns a little longer. I’m using Blue next week in LOW N SLOW. I may do a Blue vs Pro burn off experiment. Thanks for the support and watching Brother, you’ve been there from the start
I have that grate you bought, but I don't spin mine so I don't need to grind it down. That wasn't a cold grate! It's hokey pokie! One guy brought a fork, priceless! Fork guy hasn't finished yet! lol. GIMMICK! Good video MeatHead. 👍
I remember the $200.00 wagu steak I ate at the 4 season's hotel in Disney. .. now I can for sure say that was the best steak I've eaten to date... soft and buttery deliciousness, , i was cutting it with a butter knife, and it just like melted I'm my mouth.... don't think I'll ever forget that.....
Gorillas & Guns something like that Heck yeah. I can’t remember one like that ever, but for people to magically say that the one that the owner of a company, that’s over there house, made, Is the best they ever had, is just being polite to that man. Thanks for the support and watching Brother
Very interesting stuff! Glad to see all the head to head battles you’ve been doing so that people are at least informed that you can still get great results without spending a ton on accessories. I do have a question regarding the regular charcoal baskets- How much better are the 304 stainless baskets vs the thin/flexible Weber ones with regard to performance (durability aside)?
RussC the regular ones are aluminized Steel, there good, but they won’t last the long haul. 304 Stainless Steel won’t rust as easily if ever, and the metal is harder. For the money, aluminized Steel is very inexpensive, around $10-$12 dollars on EBAY. 304 Stainless your going to pay $35-$45, still much cheaper than the SNS.
I thought the ONLY purpose of a binder was to allow more of the rub to remain in contact with the meat you are smoking as opposed to falling off when the meat is moved and/or cooked? If my understanding is correct then I fail to see the purpose of the test as run.
The purpose was to show that the cold great technique to sear a steak was BS, a made up technique to sell an overpriced grill grate, a complete fabrication in the mind of DAVE. I proved all the above. Thanks for the comment
The kettle gadget that I am most interested in getting is the Vortex, even though I think that’s overpriced too for what it is. What’s your opinion on that?
SVMSICE I have yet to use a Vortex, however I would like to get one, it seems really interesting, and you can get an aftermarket one extremely cheap on eBay, maybe AMAZON. Check those places first, and I think you’ll be happy.
Gracious Treatz It’s shame I had to be the one to do these test for the consumer. If ABC was responsible they would have done these test to begin with. Thanks for the support and watching
awesome...I, myself...always look at someone with reservation when they say their product or method is the only way....I been grilling/ smoking for years...there's always more then one way to the finish line....thumbs up man
Harleydude Completely agree. What a great comment. We will not be a lamb that is led to slaughter. Thanks for the support, watching, and subscribing. I truly do appreciate it
I just wrote a pretty scathing comment on your video comparing the SlowNSear to standard baskets. I disagreed with you on that video. However, after testing this issue myself I do prefer the traditional style of cooking a steak over the cold grate technique. I don't see how the grate stays "cold." Furthermore, I don't understand why you would want it to be. The fire doesn't get any hotter with a cold grate. So all you are doing is getting the same steak with no grill marks. A steak cooked over the same fire with a "normal technique" will be just as brown as the cold grate. It will have grill marks IN ADDITION TO what is already there. David's suggestion that it will be grey doesn't make sense given equal fires. I am sure if you got really "good" at that technique that you could make a fantastic steak, but given equal skill for the cook I don't see the cold grate being any better (or much worse) than other methods. It does seem a tad gimmicky to me. I think you would be more convincing to people if you seemed a little less like you are "out to get" someone though. I will continue to do my best to put your results up against my own experiences and form my own opinions. You are 1 of 2 with me. Please keep testing interesting stuff, and please do you due diligence to insure that the results are fair.
jcf150 _ I appreciate the comment and cant make 100% of the people happy, 100% of the time. I do appreciate you telling me your honest opinion, I respect that a lot. I have had David tell me to Put Up or Shut Up, which I Find really unbecoming of an owner of a company towards someone asking honest questions, so it has become a little personal on this one, as this was the thing I had the most disagreements on with him. Next week Will be the conclusion and I will hopefully be more calm. I don’t like companies being taken advantage of consumers, especially when the owner conducts himself the way David does. I am a passionate person. Thanks for the support and watching
The comparison made is usually of a steak with beautiful grill makes and the rest is soft and light tan. This steak is missing a lot of flavor indeed. However, many grill marked steaks have a good crust and it is just darker where the steak touches the grate because metal is a better conductor than air. The best advice is stop worrying about grill marks as long as they are not black. Focus on making a good even crust and grill marks can either appear or not,,who cares?
Great video! Wached the whole thing. I just used some bricks and let the grill gate center rest on them so I could spin the grate. Works fabulous if you want to do a slow and sear North Carolina way. We make it drone what we have!👌
Robert Roy I am. I can’t stand seeing companies take advantage of people, especially companies to hide and duck from questions. Thanks for the support and watching Brother
Thank you for doing this video. I do own the slownsear and have conducted this exact test myself only with only 5 people and results weren't recorded like you did but were pretty much the same. I had never used traditional charcoal baskets before but bought some just to compare against my slownsear after your last video and liked that it seemed to open more grill space with the traditional. I like checking my pit every hour or so anyway so if I got to add some charcoal every 4 or 5 hours it ain't a big deal for me. As far as the easy spin grate, I started grinding those little pieces off years ago because I will sometimes spin the grate to try to promote more even cooking instead of shifting the meat around. To be even more honest I find myself cooking more and more on my cheap ass Old Smokey because it ain't got no gimmicks and nobody makes accessories for it!! Also it's just more fun for me without trying to remember all the procedures and techniques. Family thinks I do a better job on it anyway. Oh yeah, when you called the thing Merlin I literally spit my coffee out!! Funny!!!
Chris Jarchow Lol. Good stuff Brother. Dave asked for it....... I mean he literally asked for it. He told me PUT UP OR SHUT UP!! He may want to think About saying that to grown ass men. Thanks for the support and watching Brother
Ive seen a lot of things, been in professional BBQ since the early 90's. We grill steak all the time and shoot for grill marks at two and ten o' clock positions. We've been spinning normal Weber grates forever. We have never owned anything to put in a kettle, we just lay charcoal along the side and we can get a 4 hour burn no problem. If you put a steak in the oven on a low temp until the middle hit 95 deg. You cannot season meat AFTER you start cooking it. I don't have time to explain what salt does here but you need it on meat BEFORE ANY heat touches it.
chuck miller Completely agree. I used DAVE at ABC’s instructions on making a Steak. He made up this BS technique to sell these overpriced grill grated. Thanks for the comment and watching
@@meatcranium4280 They have steak competitions now, I want to start doing them, I would have no trouble running a straight Weber kettle, if I get my butt kicked real bad, I would build a Santa Maria type grill and do it again.
900 here!! wow look at your channel GROW!! well done!!! Honestly, not sure I'd want a cold grate. Anyways you really break it down!! Ida preferred the tasting part be sped up like 100x normal speed but maybe that's just me, always love a good time lapse. ok - 900 OUT!!!
StevieJoes Lol. I know you like that speed up stuff as well. I cut nothing out of taste test, so I sped it up x2, so if someone wants to slow down they could hear it. Thanks for the support and watching Brother
Great video! Man, you need to live a little bit closer and I’ll be a tester. Lol. When people use gimmicks to market, it drives me up the wall. Keep up the great work!
I have actually done the smoke and sear thing on my OK Joe and my Camp Chef Woodwind. I don't know if I could tell the difference. Just a lot of putzing around with no real benefit. He actually talked Steven Raichlin into doing a video about it.
Gregory Colestock he would be paying Raichlan then. I am not paid for. I paid for everything out of my pocket, so I am beholden to no one, and I can’t be influenced. Thanks for the support and watching Brother
I'm calling a redo on the experiment (and then invite me over to test)! Nah, I'm just stirring up trouble! I love the experiment! Great job on putting the myth to bed!
At the same time you know that it's his company and he's a salesman. So of course he's gonna push his products and tell you how great they are. I'm assuming he's made a lot of money with his sales techniques
rob O Yeah I’m well aware. He is also a scientist that doesn’t know how to conduct scientific test. I had to test this for myself. Thanks for the support and watching Brother
It's called puffing ... but that doesn't make it true, as Meathead did the test & proved it one way or the other by the blind taste test the way everything should be done that way you have a no bias result
Cool video MH. Next time maybe don’t leave out the ranking sheet for people to see because it can influence peoples opinion when they are ranking it. You have given me some good ideas for my grill that I can save loads of money on and I appreciate it.
Jackadilly That is irrelevant, in my opinion. I didn’t look at the sheet and the order of the steaks got mixed up on me and I pretty much went along with everybody else. B was more flavorful. The people had freedom to choose as they wish, I did not influence anything. I’m glad I could give you some ideas. Thanks for the support and watching Brother
John Bollinger I have never seen an owner of a company doing that, it caught my attention and I had to look into it. Thanks for the support and watching
MEAT! You sang, burned yourself, met some new friends... this video is complete with everything. I look forward to the comments and seeing others do their own tests. Cheers brother!
some youtubers don't like when other youtubers make an honest review about a product, i always try to be honest. and it gets me in trouble. by the people who are getting paid to say nice things about a product. not 1 person on the sns payroll come to defend dave. I like my sns insert with water tray. sns kettle is great.
Man your channel is growing at a rapid rate....that is amazing and well deserved...that was pretty funny about the best steak I´ve ever had, your right we cant remember the last steaks we´ve eaten in the last 30 years!!! lol
My Channel is growing slowly compared to others, but I’ll take it. I don’t partake in any other forms of social media, only TH-cam. I try to make consumers aware of what is going on through truth and Commonsence. Thanks for the support and watching
I like my slow and sear, but no drip thing pan and no spinny grates for me. I am sure you are right I could do without the slow and sear as well. The thing is I kinda dig it and the ease of use. Be well man and keep on going!
I really enjoyed this video. I have owned a Weber kettle since 1985. I don't understand why some people think you need some new gadget to improve upon it. It's perfect the way it is, just take a bit of time and learn how to use it! Excellent work, sir!
Greg McCutchan Absolutely couldn’t agree more. Kettles are what I grew up with, I have a lot of fond memories, my dad use to make amazing steaks on it. Gimmicks are dishonest, promote it for what it is... a well built great. SIMPLE!! Not some Magical, Revolutionary, device that will make your food somehow better. It’s misleading. Thanks for the support and watching Brother
I actually believe the vortex is a more useful tool for the kettle and so much cheaper! When I first saw that slow n sear, I thought to myself, it was way over hyped and over priced, nice video, it was entertaining.
R AYALA I don’t know much about the vortex, however I do like the concept. It seems like it offers more room, and I think it would be perfect to do wings and chicken leg quarters
@@meatcranium4280 it's really versatile tbh, you can even use it for a slow smoke if it's set up properly. It's definitely more affordable and has many uses.
Great video MH! Enjoyed this and glad I'm not the only one confused on this "technique". Not a lot different that just a reverse sear that everyone else and their cookers can do. Thumbs up bro!
The Hungry Hussey I completely agree with you. Some can’t accept the fact that this is a Gimmick. So sad. Thanks for the support and watching Brother
You're welcome MH! Good content again, buddy!
complete watch thumbs up and shared the results speak for themselves great test
DriveShaft Drew I did all the steps, an unbiased crowd, a mixture of people. This only helps the consumer and company. Thanks for the support and watching Brother. Did you change your Channel name?
a long time ago was drvshaft drew but names been the same last 3 years
there are youtubers that do things for views, then there are people that love what they are doing and are passionate about it, that's this dude.
Wow!! Great comment. That’s me.
I was debating between a pellet grill or the Weber performer deluxe. I decided the Weber was way more versatile and for what I cook, the best bang for the buck. I started to drink the kool aid and was heading to getting some of these gimmicks. Thanks to this and some of your other videos, I’m still getting the kettle, BUT not getting all these “must have” accessories! Thank you! You saved me a lot of money that can go towards chicken, pork, beef , etc!!
I would LOVE for you to challenge David for an UNEDITED challenge video where you show these techniques and have him debunk you ... not on an ad... but real time!
Jack Webb Dave and I were suppose to be on the Hot Seat Together and Debate on January 12th, he pulled out a couple weeks before and rescheduled when I couldn’t do it. He did not want to debate me, and said he would not answer my Questions. I am about to make a SNS VS GRILL STONE Video, and I am going to uncover some more things. Thanks for the comment and watching. The WEBER Kettle is a wise decision
MeatCranium BBQ AND REVIEW
Hard to debate FACTS!!! I look forward to your next video... you’re doing a great job!!!
Jack Webb Thanks Brother
I have both and you are correct
Great video MeatHead.. I never bought into the grate being cold since the first time I saw it. David also states they "perfected" the Weber Kettle - LMAO. My best steaks have been when I blackened them in a hot-ass cast iron skillet outside. I have a limited budget and can't afford snake oil or fool's gold. Rock on Brother.
Oren very good comment. I’m glad I could expose this for what it is. A GIMMICK!! Lol. I want people to have choices, not to be misled by Snake oil Salesmen. Thanks for the support and watching Brother
I always assumed the spin grate was to help make better grill marks. Spin the grate, heat up the other side of the grates, flip steak over and to the now hot side. I have trouble getting grill marks on both sides if I don’t rotate my grate.
Julian Kirby He promoted spinning the grate to have no grill marks. He said grill marks are bad, just a complete BS GIMMICK to sell his overpriced grates. Thanks for the support and watching
MeatCranium BBQ AND REVIEW I don’t understand how grill marks are bad. I thought they were something you had to learn how to get or not get depending on visual preference. Gonna file down the nubs on my grate tomorrow. Will make my rotation easier.
Well it dont pay to piss off MH. Interesting test and results. Thanks for sharing.
Texas Style BBQ and Cuisine most excellent comment. Lol. Thanks for the support and watching Brother
Interesting results, looking forward to more testing
Smoking_Bears_ next week is the last video in this series. Hopefully I won’t have to revisit it. Thanks for the support and watching
What a awesome array of meats thanks for your awesome support yes I have been on a diet but is it showing you are a amazing friend to us let’s always be TH-cam family you rock always another massive likeee
Carry on Jeff n John Thank you John. I do appreciate your support. Thanks for watching and commenting. It means a lot
Further proof that being a good cook isn't about reaching ever deeper into your pockets, and how a few seconds with an angle grinder can save a lot of money you can spend on more of that nice rib eye! A good steak cooked on a fancy contraption is no better than a good steak cooked on a simple Hibachi grill. The truth is still the truth even if you are the only one speaking it. The test was fair!
Pete Thomas I did everything according to his parameters, and I watched about a dozen videos so I could get the best execution at time of cook. I completely agree with you. My favorite way to cook steak is with it close to Coals or directly on the coals. All my suspicions were true. Thanks for the support and watching Brother
Hello Pete!
Babe and I watched the entire 30 min video. We both laughed out loud over and over. That was classic. Great video Meathead. Haha. Epic fun. TRUTH!
Josh and Babe Thanks you 2. I am glad I could make y’all laugh, that’s awesome. Thanks for the support and watching
outstanding video, thank you for this testing. keep up the good work
texasc5123 thank you for commenting
Who’s david? I bought into one of the fancy coal baskets. Snaking coals works better and you can get lower temps
Not sure how much this actually contributes to the conversation, but I think it’s worth mentioning that you don’t even a $60+ SNS grate to sear a steak, cold grate technique or not. I can just as easily do it with a $20 kettle grill from Target, grate and all, and get what are essentially identical results in regards to doneness and crust formation. At any rate, the amount of work and money advertisers expect customers to dedicate to the simplest of techniques is almost comical.
Very good comment and contribution. I agree. But the technique is BS. He literally came up with something to push his product. Shame on those TH-camr’s who sold there soul to the Devil by pairing up with this guy.
Weber themselves do sell an array of 'gourmet' accessories, some of which are needless gimmicks to increase profit. The cast iron grill that fits in the centre of the gourmet grill is $40. Do you know if searing on a cast iron grill makes any difference to the taste or in how it sears / cooks over the regular steel grill?
Looking forward to your slown n low video...really intersted in your setups
David Smith Let me know opinion. I have 2 Kettles, 2 temp probes, same amount of coals and I am going to go a pencil width apart on the top and bottom dampers
Meathead i will def let you know my reply sounds like a solid set up for this test....not biased like the other products;)
LMAO @ -----> Hokey Pokey grate ! Cool video, man. Why would anyone want to complicate something as simple as cooking a steak anyways?
Chr Ivan This is what one needs to to make a steak......FIRE!!! That’s all. Thanks for the support and watching Brother
Looks like you are in South Florida.
No not quite. I love the Miami Dolphins though.
Great video with a lot of great quotes.
hillbillywine101 LOL!!!I am a quotable dude
The first time I saw the cold grate method I thought I was watching an infomercial for a minute. It immediately had connotations of gimmick or used car salesman hyperbole.
I’ve been searing steaks with and without grill marks using four different methods for 30 years.
Although I immediately questioned this holy Grail of steak technique, I still don’t like to dismiss something out of hand. You have once again performed a great service, doing a great test using random people blind tasting. You saved people like me a lot of work.
It’s fascinating that many of the top TH-cam cooks out there appear to have fallen for the hokey-pokey-whirly-do.
There is of course a possibility that they did not fall for it, and instead went with the flow for cross promotion and more hits which of course attract more add money.
I can only speculate whether it’s gullibility or revenue motivated on their part.
Great video! Thanks again!
Dontcha Freestyle Garage BBQ I don’t know what else I can say. Very well stated sir. Thanks for the support and watching
A lot of these bigger BBQ channels are friends, or know David of Adrenaline BBQ pretty well. It's all a BS system of kickbacks, and favors.
PUNKem733 Very true. And now after all this time it has been exposed by....time. No one is making videos of cooking steaks using this silly ass unneeded method anymore.
I am loving my new rotisserie learning a lot of new info just cut off the extra metal now I have a spinner makes a great difference I’m now a subscriber keep up the Great work the love for the pit
When you do the slow cook comparison can you throw in the fire brick method? Curious. I’ve heard people can get up to 14 hours cooking time with one load of charcoal.
Katz Steel I may do that on a different video, but this one is going to strictly be between the SNS and the 304 SS Charcoal Baskets. I may visit that down the road. Remind me in 2 months. Thanks for the support and watching
I like it! The big misconception of the "Cold Grate" technique is that steak with grill marks only have the Maillard reaction where the grill marks are somehow making grill marks bad. Not true at all. And I have been thinking the whole time that the "Cold Grate" is really not cold anyway, just less hot. I am a firm believer that if I need to buy an accessory that cost more than the grill itself, I bought the wrong grill. I don't have a kettle anymore, but I feel the same way about all grills and accessories as there are many others out there with their own gimmicks like the "Kick Ash Basket", "Vortex", various Temp controllers, even the "GrillGrates" are over priced for what it is.. $105 for GrillGrates for a Kettle?? Yikes! But, i also know building hype and a false sense of "Need" is textbook marketing 101. That is how brands build loyalty to their products and people do NOT like to be proven wrong about anything, especially about what they feel passionately about EVEN if you have facts and can provide hard evidence. Great video!
Fire & Water Cooking Great Comment. I love the way you masterfully laid all that out. I don’t appreciate being misled by anything, why can’t Companies products stand on there own merits instead making up BS Techniques to promote it which can be easily Debunked. I gave a Great suggestion at the end of how to rebrand It, They need to take it into consideration. Thanks for the support and watching Brother
I have tried both with and without grill marks, hard marks, soft marks.
It's all good, but in my opinion grill marks are more about looks.
But it's no wrong in having them and nothing wrong in not. Find out what works best for you :-)
You earned yourself another subscriber!! Diggin the honesty!!! Keep up the vids brotha
Jesse Trinidad I Dang Sure appreciate it. Thanks for the support and watching Brother
I 100% understand what you are trying to do, and I like your challenge, and love it.. I here you name pop up from T-Roy and Red's BBQ. Thanks for the showdown video. Also, thank you for serving our country, I'm very humble on that... Cheers!!
Brother Meathead my man I haven't been around for a while but here I am today
And I just got to say now this video is a work of art I laughed smiled and cried all in the 32 minutes...
You definitely extended this conversation and brought some new light to the stale old subject of the slow and Sear...
Just wanted to thank you for looking out for us Meathead cheers buddy
IN FOR THE GRILL SCOTT!! Man I miss you Brother. Thanks for watching. I haven’t been this passionate about a series ever, maybe because 🤔 the owner told me to put up or shut up. Thanks for the support
MeatHead put up would be putting it lightly I think you've gone done opened up the whole thing on an epic level and I miss you too buddy
I love the passion the expression and the fire in this video that's what I fed off....
CHEERS EH
OK... Just watched the 32:46 in it's entirety Meat Head. What a lot of work and a process to cook a steak. What happened to salt/pepper....grill to 135-140 degrees over fire, rest a few minutes and chow down? I agree with you totally. People make everything so difficult these days. Think I'll start selling the BBQ PIT DOG spatula that makes a burger better!!!
BBQ PIT DOG you can sell it for $50 easy. Lol. This guy is a fraud. Thanks for the support and watching Brother
+BBQ Pit Dog -- LOL
I was about to jump the gun and buy one, glad I saw this video. I do love my (grill grates) though, maybe a video on those in the future?
I think Grill Grates is a great product, and I don’t have any issues with them. However, if the owner starts going to TH-camrs homes and demonstrating a Gimmick to sell them, then I will be all over it. I currently do not own one, but If one was given to me I would definitely do a review on it. Thanks for the support and watching
Great video! I really appreciate the effort that went into this! I can’t believe anybody would buy into the spinning grate.
Yeah it’s a stupid technique to say the least. They should market it the way I suggested. It would hold a lot more credibility. Thanks for the support and watching
Nicely done! Attacking the gimmick with a straight up comparison, that's the way to do it. I've seen this method on many channels I like and thought it made no sense and it was a marketing blitz. Freeeeedom and honesty. You earned my subscribe click.
Robert Rodgers I sure do appreciate it. I can’t stand to see companies take advantage of the consumer with smoke and mirrors tactics. I knew something was up when every steak video there was had him peddling this BS “Technique”
Dave's a salesman. I guess a good one. One thing they are not are wordsmith/linguists to speak grammatically correct arguments that express an idea. He'll leave out words that aren't needed to transmit the idea (like the way salesmen do).
Your problem with his ideas are ALWAYS along the lines where you've identified the missing words that do not complete the sentences with full qualifications.
Example: his cold-grate thing doesn't mean 'not hot'. It means cooler than searing grate temperature to leave grate grilling marks. If you ever watch any of Guga's videos where he puts a sear on a steak, he doesn't like grill marks but love flame kissed sear. He uses this method to rotate the grates often so as to limit (or sometimes eliminate) grill grate marks. Usually, Guga sears at the front of the cooks and indirectly finishes over indirect heat using thermometers. This way, he truly starts with literally cold grates at the start. Even if he does > 1 steak, the seared steaks are set off to the side in order to start indirect cooking for all steaks simultaneously (on a cooking grate that is not a searing temperature.
All you've done is validate Dave's a salesman. By you getting caught in the minutia of the details, he's kinda living rent-free in your mind. That's a good mark of a good salesman. He's guilty of being a salesman.
You really shouldn't be this bothered by anyone to feel you have to prove a point. Doing so, gives your power away and remaind under other's control. It's obvious it bothers you from the effort and emotional passion sunk into the video.
I agree that Dave cooking steaks on equipment that isn't Dave's to cook to get a glowing response is unethical. It's still not illegal. And this should be a point that people realize themselves Dave is doing the salesman thing again... everything is advertising. And there's no such thing as bad advertising if it spurs conversation.
Maybe Dave's a great salesman.
Usually, when listening-watching a sales pitch, I try to eliminate the adjectives that turn q steak into a great steak or flavor into amazing right flavor (what ever the enhancement) and take the information/technique only. If/when I try, I'll then assign the proper adjectives as I see fit.
Salesmen routinely charge their words with emotion and sensory input to sway an opinion. As an objective observer, take the notes void of emotion then see if you can repeat.
Yeah, Dave's a salesman. You proved it.
Thank you I just got threw cutting the extra metal of my grate it’s a spinner loving it 🎉
Awesome!!! Nice Comparison! B looked the best to me also
Tom Horsman I stayed out of the way and let people use there scientific taste buds, to Decide. Thanks for the support and watching Brother
MeatHead you done well! Your Butcher has a great selection of meat!
In depth. What i expected this to be.
Thanks for making the video.
Now i need to make some rib eye for dinner. :)
Lasse's Food and Barbecue I have 3 fresh ribeye in my fridge to make tonight. I’m going to soak them in Lime juice for an hour before grilling them my way. Thanks for the support and watching Brother
MeatHead sounds good. Mine are on the grill right now wating to be reverse seared in 5 minutes or so. Broccoli and pea casserole is resting and done :) Should feed us well.
WOW! Excellent execution! Well thought out, well presented, and the passion behind your closing statements shows a man of strength! You didn't back down one bit on this challenge! Bringing in the random people, and the fact that they had to have things explained on how to do the rating system shows that this wasn't rigged. Anyone who says otherwise should do just what you said "put up". You are not a lazy, half ass youtuber at all...rarely does someone put this kind of effort into finding the truth. All I can say is the first thing I said on this long paragraph to sum it all up, and that is....WOW! I say you already nailed this one and proved the point you've been trying to make, but if you want to do one more vid to put the nail in the coffin, I'll be ready...popcorn and all! You knocked it out of the park!!!!
Josh Benware channel Dang Brother!! I’m super Humbled by your Comment. I am a super Passionate protector of the consumer. Next week may not be very action packed as I move into closing out this series, dropping the mic, and walk off into the horizon. I’ve done enough collateral damage with this video, and the wakes are going to be felt for ALONG time. Thanks for the support and watching, you’ve been there since the beginning.
This video...... LOL! Absolutely love it. Top stuff Meat!
Ryan S Thanks mane. I get a lot of hate. Nice to get a good one. Thanks for the support and watching
Right on bro. I just watched a video of another youtube chef, about the spiny grate and I was like this looks like bullshit to me. Then in related I saw this video, I almost skipped, because, again I thought it was bullshit. Glad I decided to watch. I like your style. I'm subscribing.
Chris Stewart I do appreciate it.THE HOKEY POKEY GRATE is a fine piece of equipment I’m sure, but the method and owner are complete Gimmicks. BBQ Dragon has a Spinny Grate to for $50. I don’t like it either, however they promote as a way to move your food around. Thanks for the support and watching Brother
Your editing is MONSTA!!! Merlin... DAYUM... that's funny. I can barely remember when my last deuce was, let along best steak ever. First time I have seen someone grind down the nubbs! YYEESSS. My question has been, if this was so amazing, why would not the high end steak houses adopt it? They uses those huge oven/furness to do their steaks via the reverse sear method, oh and with marks. I like your style man, I really do! blowing the coals "Dragon" is another thing you can buy... did I mention you have to buy it... I am now a GOV employee and small business owner and I do not have these extra funds to experiment! DAYUM and you burnt yourself... AND that is an interesting fact, it is not cold... interesting. Did you see the color difference between them? If they had the beautiful pink from top to bottom and the difference between the various techniques for color? Great video man, I like the series and support you AND of course all my TH-cam brothas and sistas for always showin me LOVE! I will always show you LOVE... TCHAU IRMAO
Red's BBQ & Pizzeria it was consistent color all the way through, I contributed that mostly to the starting internal at 61 degrees. The color was outside color was pretty much the same. The one I grilled on the Hibachi had no grill marks, perfect ALL AROUND SEAR. There nothing special going on. I was going to use my leaf blower but I didn’t find it necessary. Thanks for the support and Watching Brother. TCHAU
very well put there Red
I got the BBQ Dragon blower only when it was on clearance for $10. Regular $50...no way in hell! But I'll give it a try for a $10.
Thanks MeatHead. Appreciate the test and findings. Was know surprise to me.
Gary C hey your welcome. I hope I can save someone from making a bad purchase. Thanks for the support and watching
"over the coals" that's me too. Keep it simple is always the best! Thanks
Over the coals and lose to them. No gimmicks needed. Thanks for the support and commenting.
Awesome video Meathead! I've been a bit sceptical about the cold grate technique as well, so I'm glad you did this comparison. Love the passion you have in this video brother! I don't are what you have to say, as long as you're passionate about it, you've got my respect! And is it bad that I laughed when you burned your hand? I mean, I figured that's what was gonna happen, but damn, I couldn't help but bark a laugh. Hope you didn't burn it too bad dude! And as always, your editing is phenomenal!
Grey County Grillin' CHRIS!! Hey Amigo. I Laughed when I burnt my hand too. I was a little red but nothing bad. Lol. It’s a Gimmick and the Consumers are being misled, and that really chaps my backside. I close out the series this weekend. Thanks for the support and watching Brother
Glad your hand wasn't hurt too bad bro! Keep up the awesome work, and I can't wait for the finale.
Great test my brother! Good looking ribeyes
Southern Smoke Boss Ribeye isn’t ever my favorite steak by a long shot. It seems to be Dave’s so that is what I went with. Thanks for the support and watching Brother
OMG! You the man! Way to go...I love your madness, Keep up the awesome vids.
Bobby D LOL! Thanks man I appreciate it. Thanks for the support and watching
I appreciate you trying to save everyone money and putting out an honest review. I think for 50$ the SNS would be a decent product but it's way overpriced.
Now to the real question. Am I the only one that heard your wife say "turn around and I'll give it to you from behind." Lmao I died after that!
Look at 26:35 into the vid
J Yearr LOL!!! Too funny. Good ear. Lol😂🤣. $50 would be a perfect price I think for the SNS , If the price was right around there I would probably buy one. It is a well constructed charcoal basket it simply doesn’t do what it claims, without more gizmos and tricks. Not for me
I am hurt and take offense that I didn’t get to taste the steak. Very nice comparison video and good job using unbiased test subjects for the taste test. I have never done a 2 day salt brine- does that inject better flavor in your opinion?
Louis at R shack BBQ To be quite frank with you it does add a depth of flavor and does help retain moisture some, but you can do the same by putting your steak in a bag with some lime juice for 1-1 1/2 hours before you grill and dry and cover with Kosher salt just before placing on grill. Thanks for the support and watching
You definitely keep things real, which I happen to like very much.
Justin Soulier I appreciate that, just out here try to inform people so they can make wise consumer decisions.
Another great video.
Being sponsored is not whats important
Being honest is 👍👍
Amen brother
@@meatcranium4280 we need a burger video, I went though some of your vids but couldn't find anything about burgers..can you please make a video and tell us about whether its better cooking it direct or indirect?
I've always been cooking burgers direct but alot of youtubers saying indirect is superior.
Would like to year your opinion 👍
Abdul Hamza I have a lot of burger videos. My favorite is actually the Smashburger. However I have made thicker burgers before, If you want to make a thick burger you can actually do a reverse sear. You put it on the indirect side first and then when it gets to a certain temperature then you sear it off over direct flames so basically do both methods it is probably the best method for thick burgers. I hope this help.
Best vid to date this Summer Chris. Spot on assessment of the "gimmick" spin the grill trick or as you call it the "hokey pokey method", lol. If I have to cook steaks for say 6 to 8 people, I don't want to be there for an hour or so spinning my life away. I like cooking the indirect method to about 115 then sear it over a hot fire for a min or so, rest and serve. Yeah I use the SNS for two steaks at most but I have never spinned the grate. As you said, it's a marketing gimmick. Thanks for sharing and have a great day. PS: Stay safe with those storms coming my friend. Cheers!
William Logan I didn’t find out about the Storms until today. Lol. Dave may be hoping that they take me out. Lol. Not So Lucky. I’ll be at it again this weekend. I’m glad I was able to be the pioneer that exposed this Gimmick. I hope others will follow. Thanks for the support and watching Brother
They look sooooooo good. Wish I had taste a vision.
Janet Weeks yes they were
I’m 6.5 minuets into the video. You also could’ve bought the upper cooking grate for the 22.5 WSM which spins freely and no trimming of any metal, and probably the same price you paid for that grate you got at Walmart
Paul’s Q The one that came with does spin Freely. Lol. I got that one with the hinges to do even comparison with the Hokey Pokey Grate. I’m fine with the cheap, no hinge, $13 one from Walmart. I especially THANKYOU HUGELY!! Awesome Support
Hey Meathead what's up! You doing great with your editing. Look at that setup?! You are a grilling Pro! I want to be your taste tester to. We got no time to grill here because we had a burn ban lately because of the wildfires. I can tell by looking up the meat which one is grilled on the griddle and which one are grilled on the charcoal. Those steaks look so good I want mine rare though. Can't believe you burned your hand LOL. This is a great video and very interesting I like that blind testing experiment you did. Good job! Hope you have a great day ❤️
Doug and Marie Life Sometimes points need to be proven, even if that means risking injury. Thanks for the support and watching I appreciate you.
Dang MH, no pulled punches on this one! (Grabs a bag of popcorn and proceeds to read the comments)
Rusty KC I let it loose on this one. It’s go big or go home. I said everything I wanted to say. Thanks for the support and watching Brother
jajaja love the passion and honesty you stamp on your videos man ! greetings from Costa Rica !
My understanding is that the cold sear reduces grill marks yeah? Well to me it has more grill marks than any of them. I dont understand why people think grill marks are bad now
There were lines from sitting on the indirect side of the grill before searing. I don’t understand it either. Grill marks are flavor, however I made a steak with no grill marks and it was better, than the Hokey Pokey Grate Technique. Lol. Thanks for the support and watching
Thank you so much for these honest tests!
Yiannis Demetriou You’re welcome. I’m getting bombarded by Snowflake’s though
@@meatcranium4280 what to say. When I first saw the cold grate technique I felt it was a gimmick. I posted a question under the video asking to make a comparison video between cold grate and normal searing and I never got an answer.
Also always wondered what is the difference of the weber charcoal baskets and thebso much more expensive slow and sear.
I saw all these reviews everywhere raving about it but nobody made a comparison to check how much better or not it is from normal weber charcoal baskets. And when I was thinking maybe I have to buy it, I found your reviews! You saved me a lot of money :)
I bought an iron grate and a pizza stone instead
Yiannis Demetriou that’s awesome. That seems like a better investment. Treat that iron grate like cast iron. After you clean it, spay with oil so it doesn’t rust. I appreciate the conversation
Your too funny🤣🤣 Awesome review/testing brotha and you also made a spinning grate from a Wal-Mart grate👍👍 Keep them videos coming...
Luis Palomo yep I dang sure did get it from WALMART, no shame there, and I exposed a Gimmick, very good day for me. Protecting the consumer, so y’all can make better buying decisions. Thanks for the support and watching Brother
Man, great video!! Cold grate my arse and the fact that you turned a $20 grate into their $100 grate is genius!! Hell if you don't have the tools to do what you did, put on some gloves to turn the cold (not so cold) grate that way. I will be keeping an eye out for you videos my friend! "Hurt Feelyomous", Love It!!!!
DJ LaMar LOL!! Grate comment (see what I did there) yeah it’s a total gimmick. Thanks for the support and watching
MEATHEAD YOU'RE NOT PLAYING AT ALL...GREAT VIDEO.
Ray Mack's Kitchen and Grill I sure ain’t playing. Dave is not as he portrays himself to be. He told me to Put up or shut up because I had some questions about his products. Thanks for the support and watching Brother Ray
@@meatcranium4280 looks like you "put up" in a major way LOL...
My problem was the hinged portion fell into the kettle while spinning. I think the hinged portion doesn't catch properly to the grate.The other issue is,the grate does not spin. Maybe I got a defective grate. Hope he stand by his product.
Another awesome test! I grill my steak until I see grill marks. That's what a grill master does at Indian Cliff Ranch when he cooks his steak. Cold grate lol that's how I make beef jerky.
rottvang THATS BRILLIANT!! And very true. Cold grate for beef Jerky. Lol. This is that biggest Load of Crap I’ve ever heard to sell a product. Thanks for the support and watching
Great video man i loved the test i don't have a slow an sear but cant see me buying one eather i told David i would try it if je sent me one but im not going to pay for one again great comparison video
Carolina Country Cookin & BBQ I like to protect the consumer, and this technique smelled to high Heaven. Thanks for the support and watching
Brother you always make great Videos, what's your opinion on Kingsford Prof. Vs. The original?
M W I haven’t done a side by side comparison, but this is what I know. Pro Burns hotter and the briquettes seem to weigh less than Blue. Blue seems to be more Dense and burns a little longer. I’m using Blue next week in LOW N SLOW. I may do a Blue vs Pro burn off experiment. Thanks for the support and watching Brother, you’ve been there from the start
I do like the idea of the SnS keeping the coals off the wall of the kettle. Problem is extreme warping of the SnS.😒
Steven Emas I notice a lot of SNS’s warped too. Thanks for the support and watching
Just found your channel subscribed good stuff 👍
Mark Carvalho Thanks for the support and watching
I have that grate you bought, but I don't spin mine so I don't need to grind it down. That wasn't a cold grate! It's hokey pokie! One guy brought a fork, priceless! Fork guy hasn't finished yet! lol. GIMMICK! Good video MeatHead. 👍
PAPA Texas Great Comment. Yeah that dude was Funny. Thanks for the support and watching Brother
I remember the $200.00 wagu steak I ate at the 4 season's hotel in Disney. .. now I can for sure say that was the best steak I've eaten to date... soft and buttery deliciousness, , i was cutting it with a butter knife, and it just like melted I'm my mouth.... don't think I'll ever forget that.....
Gorillas & Guns something like that Heck yeah. I can’t remember one like that ever, but for people to magically say that the one that the owner of a company, that’s over there house, made, Is the best they ever had, is just being polite to that man. Thanks for the support and watching Brother
Very interesting stuff! Glad to see all the head to head battles you’ve been doing so that people are at least informed that you can still get great results without spending a ton on accessories. I do have a question regarding the regular charcoal baskets- How much better are the 304 stainless baskets vs the thin/flexible Weber ones with regard to performance (durability aside)?
RussC the regular ones are aluminized Steel, there good, but they won’t last the long haul. 304 Stainless Steel won’t rust as easily if ever, and the metal is harder. For the money, aluminized Steel is very inexpensive, around $10-$12 dollars on EBAY. 304 Stainless your going to pay $35-$45, still much cheaper than the SNS.
Dude, what are the songs in this video.
I thought the ONLY purpose of a binder was to allow more of the rub to remain in contact with the meat you are smoking as opposed to falling off when the meat is moved and/or cooked? If my understanding is correct then I fail to see the purpose of the test as run.
The purpose was to show that the cold great technique to sear a steak was BS, a made up technique to sell an overpriced grill grate, a complete fabrication in the mind of DAVE. I proved all the above. Thanks for the comment
Thoroughly enjoyed this video
SVMSICE I thoroughly enjoyed making it. Lol. Thanks for the support and watching
The kettle gadget that I am most interested in getting is the Vortex, even though I think that’s overpriced too for what it is. What’s your opinion on that?
SVMSICE I have yet to use a Vortex, however I would like to get one, it seems really interesting, and you can get an aftermarket one extremely cheap on eBay, maybe AMAZON. Check those places first, and I think you’ll be happy.
You are really a meat and bbq expert. That's a serious survey. Thanks for making such a detailed comparison 👍👍👍
Gracious Treatz It’s shame I had to be the one to do these test for the consumer. If ABC was responsible they would have done these test to begin with. Thanks for the support and watching
Thanks for your reply, his stuff is expensive and I don't believe it cooks any better than the charcoal basket, but it probably still taste good
Larry Wimberly If you know how to cook it will always taste good. Thanks for responding back
I don't suffer from hurt feeliomas. Haha I dig your style man.
That Murder Inc. Brother I know you don’t, that’s what I like about you too. Thanks for the support and watching Brother
@@meatcranium4280 its a pleasure, truly
awesome...I, myself...always look at someone with reservation when they say their product or method is the only way....I been grilling/ smoking for years...there's always more then one way to the finish line....thumbs up man
Harleydude Completely agree. What a great comment. We will not be a lamb that is led to slaughter. Thanks for the support, watching, and subscribing. I truly do appreciate it
Awesome video! Agree no need for SnS gimmicks....ppl have been searing steaks on Kettles for decades with out the need for a over priced basket
David Smith Absolutely well said. Thanks for the support and watching
Never thought about pre-salting steak gotta try it
I just wrote a pretty scathing comment on your video comparing the SlowNSear to standard baskets. I disagreed with you on that video. However, after testing this issue myself I do prefer the traditional style of cooking a steak over the cold grate technique. I don't see how the grate stays "cold." Furthermore, I don't understand why you would want it to be. The fire doesn't get any hotter with a cold grate. So all you are doing is getting the same steak with no grill marks. A steak cooked over the same fire with a "normal technique" will be just as brown as the cold grate. It will have grill marks IN ADDITION TO what is already there. David's suggestion that it will be grey doesn't make sense given equal fires. I am sure if you got really "good" at that technique that you could make a fantastic steak, but given equal skill for the cook I don't see the cold grate being any better (or much worse) than other methods. It does seem a tad gimmicky to me. I think you would be more convincing to people if you seemed a little less like you are "out to get" someone though. I will continue to do my best to put your results up against my own experiences and form my own opinions. You are 1 of 2 with me. Please keep testing interesting stuff, and please do you due diligence to insure that the results are fair.
jcf150 _ I appreciate the comment and cant make 100% of the people happy, 100% of the time. I do appreciate you telling me your honest opinion, I respect that a lot. I have had David tell me to Put Up or Shut Up, which I Find really unbecoming of an owner of a company towards someone asking honest questions, so it has become a little personal on this one, as this was the thing I had the most disagreements on with him. Next week Will be the conclusion and I will hopefully be more calm. I don’t like companies being taken advantage of consumers, especially when the owner conducts himself the way David does. I am a passionate person. Thanks for the support and watching
jcf150 _ The Slow and Sear is a large charcoal basket. That is what it is. A very expensive charcoal basket. Call like it is. A gimmick
The comparison made is usually of a steak with beautiful grill makes and the rest is soft and light tan. This steak is missing a lot of flavor indeed. However, many grill marked steaks have a good crust and it is just darker where the steak touches the grate because metal is a better conductor than air. The best advice is stop worrying about grill marks as long as they are not black. Focus on making a good even crust and grill marks can either appear or not,,who cares?
Great video! Wached the whole thing. I just used some bricks and let the grill gate center rest on them so I could spin the grate. Works fabulous if you want to do a slow and sear North Carolina way. We make it drone what we have!👌
I love innovative BBQ, North Carolina has some great Q. I have family in Raleigh. Thanks for the support and watching Brother
isn't meathead the guy from amazingribs? and author of that great book called Meayhead? whats the deal?
I can see the passion in your video...🤙🏽
Robert Roy I am. I can’t stand seeing companies take advantage of people, especially companies to hide and duck from questions. Thanks for the support and watching Brother
Thank you for doing this video. I do own the slownsear and have conducted this exact test myself only with only 5 people and results weren't recorded like you did but were pretty much the same. I had never used traditional charcoal baskets before but bought some just to compare against my slownsear after your last video and liked that it seemed to open more grill space with the traditional. I like checking my pit every hour or so anyway so if I got to add some charcoal every 4 or 5 hours it ain't a big deal for me. As far as the easy spin grate, I started grinding those little pieces off years ago because I will sometimes spin the grate to try to promote more even cooking instead of shifting the meat around. To be even more honest I find myself cooking more and more on my cheap ass Old Smokey because it ain't got no gimmicks and nobody makes accessories for it!! Also it's just more fun for me without trying to remember all the procedures and techniques. Family thinks I do a better job on it anyway. Oh yeah, when you called the thing Merlin I literally spit my coffee out!! Funny!!!
Chris Jarchow Lol. Good stuff Brother. Dave asked for it....... I mean he literally asked for it. He told me PUT UP OR SHUT UP!! He may want to think About saying that to grown ass men. Thanks for the support and watching Brother
Great video and straight to the point! Cheers
Jeff Shannon I hope it was entertaining. The problem with testing videos is they are lengthy. I appreciate you watching and commenting
Brother I love what your doing keep up the great work!
Interp66 thanks Brother
Ive seen a lot of things, been in professional BBQ since the early 90's. We grill steak all the time and shoot for grill marks at two and ten o' clock positions. We've been spinning normal Weber grates forever. We have never owned anything to put in a kettle, we just lay charcoal along the side and we can get a 4 hour burn no problem. If you put a steak in the oven on a low temp until the middle hit 95 deg. You cannot season meat AFTER you start cooking it. I don't have time to explain what salt does here but you need it on meat BEFORE ANY heat touches it.
chuck miller Completely agree. I used DAVE at ABC’s instructions on making a Steak. He made up this BS technique to sell these overpriced grill grated. Thanks for the comment and watching
@@meatcranium4280 They have steak competitions now, I want to start doing them, I would have no trouble running a straight Weber kettle, if I get my butt kicked real bad, I would build a Santa Maria type grill and do it again.
Who's Dave?
Dave Parrish owner of SNS GRILLS formerly Adrenaline BBQ,
@@meatcranium4280 ok..I guess there's some history there. kinda fun to watch...almost binge worthy
@@universaldonor3100 O I’ve made many videos exposing his products. Thanks for the support and watching brother.
no doubt you can cook great steak without it. another personal preference on how you go about achieving that. Good video on showing options mayne.
Whats New BBQ I appreciate the comment as always. I can cook a steak at least10 ways with no grill marks. Thanks for stopping by and the support
900 here!! wow look at your channel GROW!! well done!!! Honestly, not sure I'd want a cold grate. Anyways you really break it down!! Ida preferred the tasting part be sped up like 100x normal speed but maybe that's just me, always love a good time lapse. ok - 900 OUT!!!
StevieJoes Lol. I know you like that speed up stuff as well. I cut nothing out of taste test, so I sped it up x2, so if someone wants to slow down they could hear it. Thanks for the support and watching Brother
Great video! Man, you need to live a little bit closer and I’ll be a tester. Lol. When people use gimmicks to market, it drives me up the wall. Keep up the great work!
And this one was pretty dang obvious. I’m glad I could help the consumer. Thanks for the support and watching
I have actually done the smoke and sear thing on my OK Joe and my Camp Chef Woodwind. I don't know if I could tell the difference. Just a lot of putzing around with no real benefit. He actually talked Steven Raichlin into doing a video about it.
Gregory Colestock he would be paying Raichlan then. I am not paid for. I paid for everything out of my pocket, so I am beholden to no one, and I can’t be influenced. Thanks for the support and watching Brother
I'm calling a redo on the experiment (and then invite me over to test)! Nah, I'm just stirring up trouble! I love the experiment! Great job on putting the myth to bed!
I just watched all parts of your in depth test of the Slow n Sear. I laughed. I cried. But most importantly, I saved a whole bunch of money.
At the same time you know that it's his company and he's a salesman. So of course he's gonna push his products and tell you how great they are. I'm assuming he's made a lot of money with his sales techniques
rob O Yeah I’m well aware. He is also a scientist that doesn’t know how to conduct scientific test. I had to test this for myself. Thanks for the support and watching Brother
It's called puffing ...
but that doesn't make it true, as Meathead did the test & proved it one way or the other by the blind taste test the way everything should be done that way you have a no bias result
Cool video MH. Next time maybe don’t leave out the ranking sheet for people to see because it can influence peoples opinion when they are ranking it. You have given me some good ideas for my grill that I can save loads of money on and I appreciate it.
Jackadilly That is irrelevant, in my opinion. I didn’t look at the sheet and the order of the steaks got mixed up on me and I pretty much went along with everybody else. B was more flavorful. The people had freedom to choose as they wish, I did not influence anything. I’m glad I could give you some ideas. Thanks for the support and watching Brother
just found your videos, I watch many BBQ youtubers, Yeah it was weird when Dave started showing up at their houses and cooking.
John Bollinger I have never seen an owner of a company doing that, it caught my attention and I had to look into it. Thanks for the support and watching