OMG!!! 1. I want one of these HB270 (already have the H.B. Legacy) but this little thing would be perfect for camping 2. I want me some steak, but it is already 9:30 PM (shut) 3. Kosmo, you rock, thank you !!!
I don’t get tired of seeing ur videos! I’m a big time griller and smoker down here in El Paso Tx How about you send one of ur shirts so I can represent you down here lol ! Thanks for all ur videos
I have watched a ton of your videos. I got an idea for a new video for you... Why don't you do a video on what grills/smokers you use most best bang for the buck, which one for starters and which is a comp style. I have Treager and I am looking to get a charcoal grill or barrel and so lost which way to go. I am not spending $2k on one but not sure which to go to do it all. You have reviews but nothing like this. So get going! LOL
These grates are the best. There is a learning curve w/them tho. No doubt that the longer the meat is on the Grill Grates the better. There is a difference between a cross hatch grill mark and a branding. These grates can lay down that "brand" and that's where you'll find the Crispy,crunchy crazy flavorful MAGIC!
I am a big believer in the simplicity of good BBQ- I think using simple cheap ingredients is the heart and soul of BBQ, so I tend to shy away from trendy, branded, pricey products - like rubs and sauces and such, in favor of simple things I have in the cabinet. (salt, pepper, garlic, paprika etc...) HOWEVER, Kosmo's Cow rub and Lanes Brisket Rub are the only 2 branded rubs that I think are worth my money. I use your cow rub an so many things- its a great seasoning/rub! My favorite thing right now is smoking a bottom round to medium rare and slicing it thin for roast beef sandwiches! Of course I cover it with your cow rub before throwing it on the smoker and its is fantastic!
I hope you keep reading the comments. I’m new here and I have also became a new customer. Been watching all the old videos. Love the content, hope to submit a recipe for you to make sometime.
I’ve been at several this year where guys have gotten top 10 finishes and a few where they won on it. Justin West last weekend in Wichita Falls took first on both steaks in that double.
B also was marinated so it would have different flavor. I like smoke but you didn't put any wood on your grill. What was total time for each? Is there a time limit in competition?
E Emmanuel Garza the grill grates are solid at the bottom so there is never any flare up. No fat ever reaches the coals. Notice no quick flare ups when he sprayed the duck fat...
Wes will definitely be missed. I really enjoyed him being part of the videos. Who will you go to in the future for trimming off the sleeves of your shirts? 🤔😎
Killer. Absolutely Delicious. Thank You So Much. I’m cooking up RibEye Steaks like crazy. And all my Friends say. That they are The Best that they Ever Had. ❤️🥩
TH-cam is amazing. Went in the store today to buy some brisket mop for the ribeyes I was cooking tonight. Also used cow cover but not dirty bird hot…used Malcom Reed’s steak rub instead. Get done with dinner and here’s the video showing what I basically just cooked.
I am surprised that the judges want grill marks. Personally I would rather have an all over crust then a hard line of crust running through. Food competitions are a funny thing it's no stranger than that meat and gravy competition they call chili. Either way I would eat the hell out of that steak. Going to try some of those steps for my next grill. Thank's. So far I have tried Cow Cover on beef plate ribs and country potatoes both were excellent.
@@dezal06 I love chili. I was talking about ICS "Traditional Red" Chili. Which is just a red sauce and meat (usually perfectly cubed steak). It's a food competition to find out who makes the best sauce and meat. No one would ever eat it that way.
@@77Brainfreeze I am surprised that the judges want grill marks. Nothing required in the rules for grill marks, nothing in the rules on what heat/fire you use. The grill marks come from using "Grill Grates". There are some guys trying the pan sear for comps but I have not heard of anyone placing yet, I say its coming sooner than later. SCA is growing by leaps and bounds, new cooks ever comp!!
It was a great video....nothing like a dumpster with lid open in background, made me focus more on the ribeyes...but then again I'm just messing with u, great ribeyes & keep on grilling!!!!
you and a few other TH-cam cooking channels need to get together and do a charity cook off the winner gets to donate x amount of money to the charity of their choice that would be TH-cam gold
@@KosmosQ I ordered and they are shipped. Thank you. Now get up to Lakeville Minnesota on Oct 3rd for the competition. I am going to be wearing your T-Shirt and I am the MC. That is street cred! How about you win and I call your number with your merch on??????? epic Sucker!
@@aaronsimons2182 In his earlier videos he says at least 20mns, if he pulls at 127 they need to rest to at least internal temp of 135-137 for a comp. Of course my opinion.
Kosmos please get ahold of me. I want to work for you and promote you. I love your channel and I’ve bought your products. You all are amazing. I’m in Upstate New York but I will move 😬
Kosmo - So lets jump into tasting em
Me - sobbing in cubicle at work
hahaha, someone notices your watery eyes and runny nose. You say you caught the Wuhan Clap bc you don't wanna be seen as a lesser man 😂
The production value on these videos is so good from camera, music and editing it's top notch and always visually entertaining 2 thumbs up
Thank you fazzfood joint.
@@KosmosQ C m
Could you do a video explaining your different rubs and why you use the combos for steaks?
Good luck in what ever life brings you Wes!!! Will miss you being around.
OMG!!!
1. I want one of these HB270 (already have the H.B. Legacy) but this little thing would be perfect for camping
2. I want me some steak, but it is already 9:30 PM (shut)
3. Kosmo, you rock, thank you !!!
One of these days I'm going to have to try all three of those rubs on a steak. I've just been using SPG on them and they taste great.
Nothing says great bbq like grilling next to the dumpster.
LOL, I see that.
Easy clean up...
It’s close by so you can use it right after
That's kosmos for you
Awesome video!!
I’d put a handle on the front edge of that Hasty bake. Instead of that little knob on the side.
Bro dont stop reacting to these trolls in the comments. I love it!!!
I don’t get tired of seeing ur videos! I’m a big time griller and smoker down here in El Paso Tx
How about you send one of ur shirts so I can represent you down here lol ! Thanks for all ur videos
“Might get a little buggar” ... boom chicka boom bow wow !!!
Duuuuuude! I love to watch you cook steaks. Best steaks on the planet. Keep up the great work brother.
Thank you 4 Seasons BBQ
Kosmo, In your other steak videos you use the 45 degree method to get the grill marks. In this one you use 90 degrees. Whish do you like the best???
90
You can read this comment Kosmos... You're the man. Your energy is contagious.
Thank you Brad K
Thats a cool little grill. Still eaiting for that Turkey leg vid!
Please do a pellet vs charcoal. Side by side. Pros and cons. Maybe including masterbuilt 1080
No wait before cook after seasoning? Or did we do some video magic?
Boy he uses that 2015 championship like a mom uses labor pains, you never hear the end of it. Lol, just kidding.
shawn bebout you say you’re just kidding, but really you’re not 😁 And it’s ok.
I have watched a ton of your videos. I got an idea for a new video for you... Why don't you do a video on what grills/smokers you use most best bang for the buck, which one for starters and which is a comp style. I have Treager and I am looking to get a charcoal grill or barrel and so lost which way to go. I am not spending $2k on one but not sure which to go to do it all. You have reviews but nothing like this. So get going! LOL
Perfect! The only thing missing was a cold beer.
He's probably had plenty....
Donald Oakjones You’re right. I meant on camera. Lol
2 questions:
What is your grill temp appox?
Is there a benefit of doing the sear marks on one side at a time rather than alternating?
Awesome!
I Love Raising the Steaks when I'm grilling!
May you continue to keep ur coals hot n burrs cold.
Much love brother
Thank you Cameron Wojie.
These grates are the best.
There is a learning curve w/them tho.
No doubt that the longer the meat is on the Grill Grates the better.
There is a difference between a cross hatch grill mark and a branding.
These grates can lay down that "brand" and that's where you'll find the Crispy,crunchy crazy flavorful MAGIC!
I am a big believer in the simplicity of good BBQ- I think using simple cheap ingredients is the heart and soul of BBQ, so I tend to shy away from trendy, branded, pricey products - like rubs and sauces and such, in favor of simple things I have in the cabinet. (salt, pepper, garlic, paprika etc...) HOWEVER, Kosmo's Cow rub and Lanes Brisket Rub are the only 2 branded rubs that I think are worth my money. I use your cow rub an so many things- its a great seasoning/rub! My favorite thing right now is smoking a bottom round to medium rare and slicing it thin for roast beef sandwiches! Of course I cover it with your cow rub before throwing it on the smoker and its is fantastic!
What a compliment. Thanks man!
Thanks for the vid, I'll try that method next time, thanks again and be safe, ✌🏽
Stay in touch Wes! You guys make a great team.
So after running into your video I used this method to cook up some ribeyes. You’re the man thank you they came out just perfect
Congrats David Olvera.
I hope you keep reading the comments. I’m new here and I have also became a new customer. Been watching all the old videos. Love the content, hope to submit a recipe for you to make sometime.
You Da' Man Kosmo! Killer video brother!
Thank you Ballistic BBQ
Ballistic BBQ yes Absolutely Amazing. Great 👍
Ballistic BBQ a perfect Demonstration Of Perfect Rib Eye Steaks 🥩. I’m cooking them almost everyday. There is nothing Better 😜😜Hahahahaha
i would love nothing more than seeing someone win an SCA comp on that little bitty SCA cooker. lol
I’ve been at several this year where guys have gotten top 10 finishes and a few where they won on it. Justin West last weekend in Wichita Falls took first on both steaks in that double.
It’s seems like most people in SCA have a smaller grill. PK grills, hastybake 250, M grills M16…. I wonder if there’s a max grill weight reqt?
You need a t-shirt that says negative comments are from people who bbq tofu.
Missed opportunity
I love when u riff in the keyboard warriors lol u obviously knows so much more than them and I find it hilarious that they try to correct you
Damn losers dont have anything better to do lol
my pb&j has toaster marks....does that count ?
Were is Wes going?
Are you still using the masterbuilt?
B also was marinated so it would have different flavor. I like smoke but you didn't put any wood on your grill. What was total time for each? Is there a time limit in competition?
Now, i'm not a big steak fan, but seeing yours when you cut into them, 👍👍👍👍👍👍 to you sir.
What do you use to marinate ? An for how long ?
Great video! What temp were you grilling those steaks at? Does that grill not have an exhaust to prevent flare ups that can mess up the grill marks?
E Emmanuel Garza the grill grates are solid at the bottom so there is never any flare up. No fat ever reaches the coals. Notice no quick flare ups when he sprayed the duck fat...
Like always love the video and to the young man wishing you the best
Thank you DM Phins
What were those seasoning. Meat those steaks looked good. Great video
Kosmos Q. Cow Cover, Dirty Bird Hot, and Texas Beef.
That's the hardest part, you never know what the judges personal tastes are. I personally like the grill marks on steak A. Keep on keepin' on!
Thank you Nate Gibbons.
@@KosmosQ You are Welcome and see you in March! Good luck...
This is the first video I watched on this page and I'm wondering if there's always off camera drama on camera?
Wes will definitely be missed. I really enjoyed him being part of the videos. Who will you go to in the future for trimming off the sleeves of your shirts? 🤔😎
Also, where do you get those seasonings from? ( this is coming from S.E.Kansas).
Killer. Absolutely Delicious. Thank You So Much. I’m cooking up RibEye Steaks like crazy. And all my Friends say. That they are The Best that they Ever Had. ❤️🥩
Thank you Mick Cotton Bar-B-Q
Ever gonna sell some of those awesome seasonings down here in Lynchburg Tn? We could use em at Woodards market.
Check the area ace hardware if you have one close. I’m closer to Nashville and they just started caring Kosmos spices and bbq sauces
Sounds good.. thanks
Kosmo what kind of royal oak briquettes do you use and where do you buy them
Watching and eating my steak went with the salt brin steaks fire
In your links no mention of the grill brand
How long did you marinate for also is the brine one the same amount of time?
That's a good one my kids can't cook worth shucks just the other day they
Cooked Hoot Owl pie perfectly good Hoot Owl gone to waste.
Cosmo on what temperature you grill those stake ? Thank you
Trust me if you follow father Kosmo's advice, you will get some brown chicken brown cow.
Thanks for sharing your knowledge 🇺🇸
Appreciate you!
Cosmo how do you tell if a steak is tuff before you eat it?
TH-cam is amazing. Went in the store today to buy some brisket mop for the ribeyes I was cooking tonight. Also used cow cover but not dirty bird hot…used Malcom Reed’s steak rub instead. Get done with dinner and here’s the video showing what I basically just cooked.
👊🏼💥
What kind of Grill is that, that your using?
Nice. No beer 🍻? It's a must. Cheers player!
I noticed I hadn’t seen him-where is Wes off to?!
Hello Levi325. New Journey.
Bro- where do i buy that steak shelf
The winning combo!! Awesome video!
Thank you Your Behind BBQ
Heck of a steak cook. Just what I'd expect from an Okie boy...
Thank you kevin Staggs
what marinade are you using? thanks
Hello Joe Nazar, Competition BBQ sauce.
I am surprised that the judges want grill marks. Personally I would rather have an all over crust then a hard line of crust running through. Food competitions are a funny thing it's no stranger than that meat and gravy competition they call chili. Either way I would eat the hell out of that steak. Going to try some of those steps for my next grill. Thank's. So far I have tried Cow Cover on beef plate ribs and country potatoes both were excellent.
Thank you 77Brainfreeze
I agree, all over sear >grill marks. However u're insane if you dont like chili
@@dezal06 I love chili. I was talking about ICS "Traditional Red" Chili. Which is just a red sauce and meat (usually perfectly cubed steak). It's a food competition to find out who makes the best sauce and meat. No one would ever eat it that way.
@@77Brainfreeze
I am surprised that the judges want grill marks. Nothing required in the rules for grill marks, nothing in the rules on what heat/fire you use. The grill marks come from using "Grill Grates". There are some guys trying the pan sear for comps but I have not heard of anyone placing yet, I say its coming sooner than later. SCA is growing by leaps and bounds, new cooks ever comp!!
Awesome job, so you won the state or world? It can’t be both lol
What temp are you cooking?
What kind of grill is that?
USA.
What' the deal with the string?
How are the steaks judged? Is it one steak to one judge or do they cut it up into pieces once its at a table and have multiple judges?
You turn 1 in and eat the other
Looks so good great video kosmo .
Thank you Amaral TV
When you brine your steak how long do you leave it in the brine
I ran his combo for a while and it’s 1 hour in the brisket mop then rub and let it sit with rubs for another 1 hour before the steaks hit the grill
Why tie the steak? I know it is common practice, but not sure why? Thanks.
Just a matter of personal preference! Don't really do it much any more to be honest
I want to come get some of that minute and a half at 700 with slight adjustment 😂
😂
Best wishes Wes!!! You exit some vids bro!
Its not even 10am and I want a steak now
It was a great video....nothing like a dumpster with lid open in background, made me focus more on the ribeyes...but then again I'm just messing with u, great ribeyes & keep on grilling!!!!
What brand is that raised rack you had on that grill?
The rack comes with the grill but you can buy one from Hasty Bake.
What are you a painter? Just cook the darn thing :) yummmmm yummmmm good job!
Which one is the best temperature thermometer /probe
Love the thermapens by thermapro
he delivered the goods, cheers!
Thank you Connor.
I love this energy
Hi what gloves do you use?
Hello Ajai Gupta, I get them from Costco. They have been hard to get at the moment.
@@KosmosQ Harbor Freight carries a real good white glove.
I have those same hey dude shoes, most comfy shoe out there
Good luck to ya Wess!!
What temp are you getting the grill grates to?
I like 600 on the hot side. With the HB250 the “cold” side was about 100 degrees cooler when we burned it in.
What's the purpose of tying it up ?
Helps it hold shape
Why cook 1 steak at a time? Where can you buy the duck fat?
Just a matter of preference. Usually get it off Amazon or at our OKC storefront.
you and a few other TH-cam cooking channels need to get together and do a charity cook off the winner gets to donate x amount of money to the charity of their choice that would be TH-cam gold
SO WHERE IS WES GOING????
Onto something new OKIE OUTDOORS
Kosmo doesn’t make a bad seasoning!
I'm guessing the Kos dipped into the coors before the video? 😆🤣
how do i get the seasonings?
Hello ddog Jones. Check out www.kosmosq.com
@@KosmosQ I ordered and they are shipped. Thank you. Now get up to Lakeville Minnesota on Oct 3rd for the competition. I am going to be wearing your T-Shirt and I am the MC. That is street cred! How about you win and I call your number with your merch on??????? epic Sucker!
How long did you let them rest after removing them from the grill?
I would say between 5-7 minutes
@@nategibbons172 awesome thanks for the response. Keep up the good work love the videos and products.
@@aaronsimons2182 Not my video, I was just giving my guess.
Nate Gibbons oh ok thanks.
@@aaronsimons2182 In his earlier videos he says at least 20mns, if he pulls at 127 they need to rest to at least internal temp of 135-137 for a comp. Of course my opinion.
Man that is some good looking groceries!
What grill is this?
Hasty Bake
Chuck making sure he video bombs lol
Kosmos please get ahold of me. I want to work for you and promote you. I love your channel and I’ve bought your products. You all are amazing. I’m in Upstate New York but I will move 😬
He said get some bugger lol