Great run of videos Cap! I found this chanel with Sebastian's incredible creations, but you are knocking it out of the park as well. Your styles are different, but you along with your daughter are lots of fun, and really bring some great recipes alive! Cheers!
The steaks look delicious. I prefer searing over charcoal, cause of the addition of fat smoke flavor, which seems to have been your preference by a small margin. It seems like Kenji Lopez-Alt and Meathead took major parts in popularizing the reverse sear method. It is a good method when you are used to your settings and to your equipment so you know how soon to pull the steaks from indirect heat before searing. When I cook in an unfamiliar environment, I prefer to pre-sear to get a good crust, then move the steaks to indirect heat to cook to the desired doneness. I have cooked all different ways, however recently I have gone back to my old trusted way to cook direct, constantly flipping every 30 seconds or so, in order to maximize fat smoke and charcoal flavor. Doing this, one has to be aware of 20 to 25°F carryover. Meathead, is also a proponent of the constant flip, so are Chris Young, Kenji and Arnie Tex among others. It seems like it started with a food scientist by the name of Harold McGee, who taught his method to Heston Blumenthal. But if you think about it, in some old civilizations, this is how they have been cooking shish kabobs for centuries, constantly rotating the skewers. Being a charcoal company, it could be helpful to do AB comparison for flavor, between reverse sear and constant flip.
Captain! Looks like I stumbled across an older video! To be honest I love searing both ways, however I prefer smooth cast iron as opposed to the grill ridges. That's when I'm craving that edge-to-edge crust! But, either way is killer!
Eli Whitney The pandemic has kept him very busy with work and has a hard time making time for the videos. He has asked me to fill in for a while to free up some of his time. I hope you’ll stick with us and let me know anything you’d like to see.
I use a Weber probe and when I roast to 115-120, it isn’t pink after the sear. It is way more rare than my family likes. They like it medium, I’m more medium rare. I take it off at around 125-130, but even then it sometimes is too red. I think I’m using the probes correctly, but I tend to doubt myself. Great vid, only way to know is by trying again!
Great run of videos Cap! I found this chanel with Sebastian's incredible creations, but you are knocking it out of the park as well. Your styles are different, but you along with your daughter are lots of fun, and really bring some great recipes alive! Cheers!
Hey, thanks so much Pete! I really appreciate that. It means a lot!
love you guys , great video. Thanks for sharing
You’re very welcome! Thanks for tuning in!
This made us drooooooool!!!!! They both looked so delicious to us! Loved the surprise appearance by Kickin’ Kate!!!!🔥🥰👏
Maddie & Kiki Thnaks so much ladies! We truly appreciate your support!
Thanks for the test and comparison, Cheers!
Glad you liked it!
A work of art right there.
So glad you like it!
Amazing video !
Thanks David!
The steaks look delicious. I prefer searing over charcoal, cause of the addition of fat smoke flavor, which seems to have been your preference by a small margin. It seems like Kenji Lopez-Alt and Meathead took major parts in popularizing the reverse sear method. It is a good method when you are used to your settings and to your equipment so you know how soon to pull the steaks from indirect heat before searing. When I cook in an unfamiliar environment, I prefer to pre-sear to get a good crust, then move the steaks to indirect heat to cook to the desired doneness. I have cooked all different ways, however recently I have gone back to my old trusted way to cook direct, constantly flipping every 30 seconds or so, in order to maximize fat smoke and charcoal flavor. Doing this, one has to be aware of 20 to 25°F carryover. Meathead, is also a proponent of the constant flip, so are Chris Young, Kenji and Arnie Tex among others. It seems like it started with a food scientist by the name of Harold McGee, who taught his method to Heston Blumenthal. But if you think about it, in some old civilizations, this is how they have been cooking shish kabobs for centuries, constantly rotating the skewers. Being a charcoal company, it could be helpful to do AB comparison for flavor, between reverse sear and constant flip.
You know what, I have to agree. I think that I will put that on the schedule.
Captain! Looks like I stumbled across an older video! To be honest I love searing both ways, however I prefer smooth cast iron as opposed to the grill ridges. That's when I'm craving that edge-to-edge crust! But, either way is killer!
Yes you certainly did! I'll tell you what, it's tough to beat that cast iron crust!
Great video!
Thanks so much!
That looked fantastic!!!
You should try searing in butter! This is why I like searing in cast iron on the grill.
Yes! I’m with you, the butter adds great flavor and nice browning!
Love this vid. Thanks for rolling smoke Ron
Thanks so much, I sure appreciate it!
Mine just has a regular grill top
Hi Kathy! This is an eggcessory called the Eggspander.
Mine did not come with that is that an extra accessory?
Yes it is. It is called the Eggspander system. I love it!
what happened with Sebastian?
Eli Whitney The pandemic has kept him very busy with work and has a hard time making time for the videos. He has asked me to fill in for a while to free up some of his time. I hope you’ll stick with us and let me know anything you’d like to see.
I miss Sebastián!
He is very busy and needed a little break. I hope you’ll enjoy these.
Two burnt steaks. Wow.
Thanks for tuning in!
I use a Weber probe and when I roast to 115-120, it isn’t pink after the sear. It is way more rare than my family likes. They like it medium, I’m more medium rare. I take it off at around 125-130, but even then it sometimes is too red. I think I’m using the probes correctly, but I tend to doubt myself. Great vid, only way to know is by trying again!
Yes sir, you have to find that sweet spot that you like!