Great piece of meat brought to perfection by a truly expert craftsman. I cook on my BGE 12 months out of the year, and I live in New England. The BGE works in all kinds of weather, and is limited only by the endurance of the operator. My only issue with the reverse sear is that it’s rather hard on the gasket. Even if you’re extremely careful, the gasket will eventually harden, and then you’ve got to go through the whole new gasket routine, something I don’t enjoy doing. Here’s a workaround: while you’re cooking the steak, put a cast iron skillet in a Weber Gas Grill, ( hey-doesn’t every BGE owner keep one just a couple of feet away?) and run the temp up on it. Then plunk the steak onto the skillet, 2 min per side, and voila! There’s your reverse sear. Alternately, you can put the steak directly on the gas grill and achieve the same result. And no, you won’t lose any precious woodsmoke flavor because your meat picks it up in the first several minutes. After that, it doesn’t absorb any more smoke, so you can transfer the meat without impairing it’s taste any.
Seth, you're the only dude I can watch smoke a tomahawk and butcher an entire Deer and have my mouth just raining all over everything. Thank you for doing what you do. Long Beach CA rock's with you dude 👍👈
Handy tip: Put the seasoning in a bowl and roll the meat around in it hence collecting most if not ALL of the seasoning. That way you dont waste 3/4 of it
OHHHH Hek Yeah Seth you and that green eggs and that original blend is a great combination get me every time brother you and Scott that turned out amazing man ♥️🙏♥️🙏♥️👍🏼👍🏼👍🏼👍🏼😊
Great channel! Friendly and informational! Love watching.. especially the deer processing videos..even bought one of the Victornox Knives. Keep up the good work gents!
I love the way your brother turns up at your house 10 minutes before serving time lol. ps I think I may have watched every single video you have done now we can't get giant steaks like this in the UK.
Yeah you can - try Tom Hixson- they deliver Uk wide 🙌🏾 I watched bearded butcher video last week and cooked an awesome brisket (from TH) the next day 😍
Even if you could it would be a waste as the British cook the shite out of every goddam piece of meat they touch with their ghostly white fingers. "Poooof...Taadaa! __ cardboard__.
@The Bearded Butchers, Hi Gents, Would you please do a dedicated video on "tools", (Knives, processing equipment, Saws etc ) for use both out in the field and in the shop. both about brands and types of gear you guys use and love on a day to day basis thanks for the top quality content as always
Great video! What type of wired probe thermometer are you using these days. I’m in the market for one and most I’ve seen are getting mixed reviews. Would love to hear what the pros use!
Creo que se quemó por fuera en el sellado. Al abrir la parrilla con el corte adentro observé que estaba la llama muy fuerte . Quedó un poco negro y por dentro faltó cocido para mi gusto. Le resta presentación al ver el resultado final. Termino medio o 3/4 y buen trabajo de sellado es lo ideal para esos cortes. Animo amigo, sigue practicando que en los asados se aprende con el tiempo. Te recomendaría usar cortes menos caros si estas aprendiendo ó ver algunos videos que te expliquen bien como se hace un corte de esos y con ese grosor. Saludos cordiales. Desde baja , Mexico.
I have to say I've never done I reverse Sear on any meat am I looking at that meat on the outside it looked a little burnt to me. But when you cut it open it's hold a whole nother story it was nice and dark red imagine it taste just as good as it look.
Idk placing the steak on the grille then picking up and putting down just to run the other sides ? Just seems silly to me why not just season the entire steak and place on grille. Seems like wasted steps to seem “professional” but anyway great video I love all cooking vids! Will be looking for more my friend
Love everything you do, but please don't let your burgers or steaks to burn that heavy. It is so painful to watch for such a good piece being destroyed...the flames are too high and strong, I suggest to wait for the charcoal to get white)))
The only reason that is a big no no if you don't reverse sear is your outer layer of steak will burn and ruin before the internal temp reaches even rare level.
Good meat needs only salt and black pepper, and that only after preparation. this wonderful meat deserves Charcoal grill the most suitable gril for it. And stakes has to be done by continually flipping every 30 seconds, never, but never letting the juices comming to the surface!
![[LIVE] : ONE ลุมพินี 87 วันนี้!! คู่เอก "ก้องชัย vs โชคปรีชา"](http://i.ytimg.com/vi/YN6e7HVnekw/mqdefault.jpg)
Great piece of meat brought to perfection by a truly expert craftsman. I cook on my BGE 12 months out of the year, and I live in New England. The BGE works in all kinds of weather, and is limited only by the endurance of the operator. My only issue with the reverse sear is that it’s rather hard on the gasket. Even if you’re extremely careful, the gasket will eventually harden, and then you’ve got to go through the whole new gasket routine, something I don’t enjoy doing. Here’s a workaround: while you’re cooking the steak, put a cast iron skillet in a Weber Gas Grill, ( hey-doesn’t every BGE owner keep one just a couple of feet away?) and run the temp up on it. Then plunk the steak onto the skillet, 2 min per side, and voila! There’s your reverse sear. Alternately, you can put the steak directly on the gas grill and achieve the same result. And no, you won’t lose any precious woodsmoke flavor because your meat picks it up in the first several minutes. After that, it doesn’t absorb any more smoke, so you can transfer the meat without impairing it’s taste any.
Just got some of your seasonings. They are really good. Some of the best Ive ever had. Ty for a quality product.
Oh, come on, this time of day, my mouth is literally watering. Great job, God Bless.
🤤👍
Seth, you're the only dude I can watch smoke a tomahawk and butcher an entire Deer and have my mouth just raining all over everything. Thank you for doing what you do. Long Beach CA rock's with you dude 👍👈
Dark Fields by Giants and Pilgrim? Beautiful. Never thought I'd hear that over a steak video.
That was cool man ... the thunder gods approved it 👊🏾
Awesome, thunder gods 🙏
I think you guys do an amazing job every time
This means a lot! Thanks!
The chop really looked delicious, my mouth was dripping water, oh it really looked great. 😋
I love the info from this channel!
YUM LOOKING REAL GOOD GUYS!!! LIKED YOUR ENDING TOO..FUNNY.
Handy tip: Put the seasoning in a bowl and roll the meat around in it hence collecting most if not ALL of the seasoning. That way you dont waste 3/4 of it
then what do you do with the excess? have to throw it away now, so no this is not a "handy tip"
Great video and perfectly executed cooking! Thank you for sharing Bearded Butchers.
You’re welcome and thanks for watching!
THE HONEST BISON where are you located?
Looks super good man I feel like I cold eat this for 80 years each day and be glad.
OHHHH Hek Yeah Seth you and that green eggs and that original blend is a great combination get me every time brother you and Scott that turned out amazing man ♥️🙏♥️🙏♥️👍🏼👍🏼👍🏼👍🏼😊
Great channel! Friendly and informational! Love watching.. especially the deer processing videos..even bought one of the Victornox Knives. Keep up the good work gents!
Thank-you!
Love your guys videos keep em coming guys Good Job
Will make sure to do so, Terrance!
I feel sorry for the herbivores of our planet who will never enjoy such a piece of meat. That steak looks perfect!
yeah, they are called Democrats
I gota stop watching these vids first thing in the morning, its killing me, im now looking for a steak for breakfast
Yes indeed, same here but I know I’m out!
Absolutely fantastic !!!
Great steak! Still can't compete with my PBJ sandwich I'm eating while I watch your video
I love the way your brother turns up at your house 10 minutes before serving time lol. ps I think I may have watched every single video you have done now we can't get giant steaks like this in the UK.
Right, perfectly-timed arrival or coincidence -- we'll never know. 👀 Anyway, thank you so much for the support!
Yeah you can - try Tom Hixson- they deliver Uk wide 🙌🏾 I watched bearded butcher video last week and cooked an awesome brisket (from TH) the next day 😍
Even if you could it would be a waste as the British cook the shite out of every goddam piece of meat they touch with their ghostly white fingers. "Poooof...Taadaa! __ cardboard__.
Great 🎥video and a 👍nice juicy BISON tomohawk steak, Grill to perfection😳
GOD 🙏🙏 BLESS YOU.
EDUARDO MIAMI FL 🇺🇸
Now that’s what I’m talking about !!! Dam, that bad boy looks good. As always, Great Job.
Thank-you!
@The Bearded Butchers, Hi Gents, Would you please do a dedicated video on "tools", (Knives, processing equipment, Saws etc ) for use both out in the field and in the shop. both about brands and types of gear you guys use and love on a day to day basis
thanks for the top quality content as always
Thanks meant for furnishing this type of fantastic subject matter.
Love this channel!❤
Looks RAW to me buddy.
Medium rare steak is delicious, Jesse! 😋
I would pay $400 for that looks so good..... man that looks good
Your broke ass ain't paying for shit.
Quote John Torode, what a way to cook, what a way to eat, what a way to live,.
You know that steak is done when the nosy neighbours show up. 04:15 😋😋😋
You guys are doing such good work. Thank you.
I need to come over and get some bison!
You really should, Danny! We'll see you soon, then? 😁
That looks amazing. So good.
Yum Yum I need some! 🤤
Any planned wild turkey videos? Would love to see what you guys do with one!
We are hoping too. Just haven’t been able to sneak out of work to shoot one!
Great video! What type of wired probe thermometer are you using these days. I’m in the market for one and most I’ve seen are getting mixed reviews. Would love to hear what the pros use!
They use meater wireless probe.
What a fabulous house and gardens
Man I am very hungry for that now my mouth is watering
Just subscribed really cool videos!
Nice work brother, looks amazing!
Thanks Tommy!
I want some!
Wild butchers roaming the property, i love nature.
My brain exploded at the last scene when they showed the plating close-up.
Hi, which of your videos was it where you seared the meat directly on the hot coals with no grill?
Oh lord the shorts brother 🤣 just kidding lol love all the videos brother
Putting out the flame with beer gives the the meat a better taste😁
damn that looks good!!
Brother ya killing me hear watching this that steak looks good good video brother
Me an servido mucho gracias
Nice video. Some of the fat isn't totally rendered and could have used more time...I think (visually). How did it taste?
Looks delicious..
so awesome!
God blessed you 😇
Creo que se quemó por fuera en el sellado. Al abrir la parrilla con el corte adentro observé que estaba la llama muy fuerte . Quedó un poco negro y por dentro faltó cocido para mi gusto. Le resta presentación al ver el resultado final.
Termino medio o 3/4 y buen trabajo de sellado es lo ideal para esos cortes.
Animo amigo, sigue practicando que en los asados se aprende con el tiempo.
Te recomendaría usar cortes menos caros si estas aprendiendo ó ver algunos videos que te expliquen bien como se hace un corte de esos y con ese grosor.
Saludos cordiales. Desde baja , Mexico.
Cotorro Kramer :v Estoy 100% de acuerdo contigo amigo. Un saludo desde el estado de Washington
@@emendoza3146 igualmente mi estimado amigo. Un cordial saludo
Yesssss !!!!!
I'm on my way over for dinner.
Man its beautiful there! What state is this?
Ohio
*Thank you so much I have learned so much from you all🌹*
If you are making a 100 of these, do you need 100 temperature probs too? It seems so precise.
Выглядит аппетитно!
Согласен
Invest in wireless Temps! really worth it
I have to say I've never done I reverse Sear on any meat am I looking at that meat on the outside it looked a little burnt to me. But when you cut it open it's hold a whole nother story it was nice and dark red imagine it taste just as good as it look.
GreenBoy at GA Farms little burnt? You have been pretty kind: it is char!
@@Il_Bruno well I tried to be nice.😂
yeah he shouldn't have closed the lid on that steak. Keep it open and not banged that hard with the flame.
would you suggest doing the same for a 3 to 4 inch cowboy ribeye?
Yes!
its so coll grilling bison meat , god bless you
Me gustan los video yo trabajo en lo de la carne y me gusta
Wrong time to be watching this video at 2am and eating a ramen noodle cup 😢
Did you age it and which aging process did you do?
They look so good! i would eat em Raw!
Helloworld lmao
Ántrax-Axel Have u seen the Thumbnail 😳
Classy 👌🏻
What’s up Seth Man I’m in California do y’all ship?????
beautiful, god bless
Good
Delicious 😋
How does that probe wire not melt? That Bison Steak looks great & extremely juicy.
L2THEC1 I have the same probe: it is covered with a braid of metal and there are compounds with mica which can stand the grill or oven temp.
Its metal.
ok i'm hungry now!
Do you sell steaks from harvests?
Idk placing the steak on the grille then picking up and putting down just to run the other sides ? Just seems silly to me why not just season the entire steak and place on grille. Seems like wasted steps to seem “professional” but anyway great video I love all cooking vids! Will be looking for more my friend
What is the name of the song you used in this video sir
That's it! I'm having a steak for dinner!
yep me to
Keto style awesome!
Who did this MUSIC?? It's excellent!
th-cam.com/channels/3CTViFGdkl6g66OBMNJVUg.html
Great video! Can you buy meat here? Thanks. Greg
Yes, we have a retail store packed with various items/species.
www.whitefeathermeats.com
Makin me hungry
Similar the the way I sous vide my steak first, then quickly seer it.
Where can I buy some of your meat 🥩 do u ship to south Florida ?
question why not just season the whole thing before placing it on the grill?
You can do that too! 🥩
What size is that BigGreenEgg ?
Yum 😋
Love everything you do, but please don't let your burgers or steaks to burn that heavy. It is so painful to watch for such a good piece being destroyed...the flames are too high and strong, I suggest to wait for the charcoal to get white)))
maybe up the exposure during editing as the last scenes were dark af
God has spoken
I learned something. Don't grill in a thunderstorm. Who knew?
I'm going to go cook my sirlion and pretend its a bison tomahawk
We're sure you can still make it as good!
Can you make deer Tomahawk steaks
th-cam.com/video/T_UgWGC-fmQ/w-d-xo.html
Uh yum!
So I don't have to worry about my steaks being engulfed in flame? Steak this weekend, for sure.
The only reason that is a big no no if you don't reverse sear is your outer layer of steak will burn and ruin before the internal temp reaches even rare level.
Pepper and Salt is all i was teached to use on my gamy meats
T E A C H E D
Okay Mr Webster i was taught ‘’
You did all that and no taste test we need to see the chew jawbone working come on man good vid but you could of made it great
Good meat needs only salt and black pepper, and that only after preparation.
this wonderful meat deserves Charcoal grill the most suitable gril for it.
And stakes has to be done by continually flipping every 30 seconds, never, but never letting the juices comming to the surface!
Beg your pardon?
You sir have no clue lol
It could have been an awrsome vid