I know this is an old video, but I’m close to ordering the Silverbac Alpha Connect. Are you good with it still? I live its insulation and solid construction. I already have Grill Grates. Cheers.
Soo Sifu: That was a great lesson on cooking steak on a pellet grill! The steak looked great cooked on the pellet grill. The great part was seeing Mr. Beans jumping for his share before you put the plate down - he really was looking forward for more of the delicious food! Great vlog, Sifu! Looking forward to the next lesson! Much 🧧 to you and Mr. Beans!
I'm digging my Silverbac Alpha as well Harry but man it just doesn't get the tempos I want for this method. Great for backyard Q though. Thanks for sharing brother. Maybe we should collab on the Silverbac some time. 👊👊👊
Harry with the grill grates you'll not have the cool down issue if when you flip you put them onto an unused portion of the grate. It seems like a minor issue, but the grates are VERY conductive and because of this the grates are coldest where the meat has been placed, try flipping the meat and putting it in an area that hasn't been used and you will see better results.
Fantastic video! Very interesting if I'm understanding this right you let the steaks rest until below 100° before eating? I might have to give this a try
bought the Grilla Silverbac after watching your unboxing and first cook, then I had to watch all the rest. great stuff. Made the chicken qtrs like you did, and they came out great. Mother's Day is tempting me to follow this recipe for my second cook (if you don't count the tortilla chips)
I just cooked some pork chops loin with no bone in real thin actually and I did it with some charcoal pellets and you want to talk about amazing taste. I didn’t see hardly any smoke come from the smoker, but the taste is amazing. Our silverback is now about seven years old. Just like now. I just wish they would’ve allowed us to upgrade to the new Wi-Fi with the discount at least but they offered us nothing. In fact, you can’t even get the Wi-Fi upgrade now.
Mr. Beans always knows what’s best! I’m thinking on picking one of these Grilla Grills up with the new PID controller with wireless support. I only wish it got up to 600° for searing, along with more ports on the controller for at least two, but preferably 4 meat probes. Thanks, Harry and Mr. Beans!
You can get a kettle for the 600F sear. I don't think it's good to get a pellet cooker to go to 600F after a 10 hour brisket or butt cook due to accumulated grease. Just my $0.02 😚
@@SlapYoDaddyBBQ Good point, Harry! Don’t need a fire to ruin a cook. I’ve got a Weber Performer to do a sear or even on my old gas grill, so it can be done. I’m actually considering replacing my 10YO gas grill with a Napoleon with an side sear burner. That would make it really quick and easy.
I always appreciate any cook that defends MSG, like David Chang from momofuku as well. Waiting for Alaska king Crab to be in season, I bring the crab you fire up that grill, Harry.
layers of flavor.. Was going to say MSG is S A T A N!! but I'm kidding. I love my grill grates, but need a better way to clean them. Thanks for all the BBQ love and I always learn somthing.
Making me hungry for a ribeye. I have a chicken hanging in the WSM today for tonight's dinner. My local Harris Teeter has bone in standing rib roast on sale this week.. They did not have any this morning but will have them tomorrow. going to purchase a 2 rib roast for dinner on Sunday night.
Thank you Mr. Soo, I really appreciate your sharing some of the details. How does this beef base compare to the Head country you mentioned in a previous steak video? Thanks!
Harry next time will use woster& knorrs (learned something again!)Have you tried Vietnamese black pepper corns,i switched a year ago and WOW SUPER Taste!!!
Nice steaks. Those look fantastic! I may be getting a silverbac this week in fact. Oh and nice Masamoto. I recently picked up a Moritaka kiratsuke from CKTG. Aogami super (indeed).
Harry you need to get yourself a Masterbuilt Gravity series. Aside from putting down some amazing smoke flavor, it can get up to 700+ degrees. I usually run it at 625 when doing steaks. Also it has a fast recovery period when it you open the lid. Not to mention that it can get from 275 to 625 in about 5 min or so. Which means your steaks don't sit around for too long before you sear them.
Looks fantastic. 1. If you were not showcasing the Silverbac, would you prefer to smoke it on the silverbac while another grill (gas or charcoal) is preheating for the direct heat sear, which could also use those grill grates? 2. Are those steaks choice or prime?
I don't have a Traeger but many of my friends do and like them. At the end of the day, it's the pitmaster and never the pit so any decent pit will get you great results when you have great technique
You should watch the Chefsteps "Reconstructed Roast" video, then do a competition ribeye like that and see how it turns out. I just catered a wedding on New Year's Day and I made several reconstructed prime ribs for it and I got more positive feedback from the guests than I've ever gotten. All the amazing flavor of a ribeye, without the excess fat or gristle.
Hi Harry, nicely done. I too like a little what's-this-here-sauce on my steak. I'm cooking a butter aged (Dec 11 - Jan 16) ribeye prime rib steaks this weekend for my daughter's 30th birthday. Why the msg? Is it for flavor or to tenderize? If it's good enough for you, then I'm ready to give it a try. As alway, thanks and all the best to you and Mr. Beans. Jack from Sugar Land, TX
All this confirmed that the gas grill is still the best at searing steaks! This Gorilla thing just can't get hot enough, and if it does, takes too long!
If you were raised on Mothers milk, it has 8 times the level of MSG as the next mammal in the animal kingdom. Also if you eat McNuggets, Doritos, spaghetti sauce, cheeseburgers, etc. they have MSG as it's naturally occurring. I try to explain but the racism is rampant around MSG as a Chinese Syndrome th-cam.com/video/zh9kRlMRgCI/w-d-xo.html
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Also to get any smoke, I usually have to start real high with the heat and then bring it down low.
I love the reverse-sear method, almost as much as I like a little bit of msg. Back off “msg trolls”! Lol
Keep up the great work with these vids Harry!
Thanks! Will do!
th-cam.com/video/zh9kRlMRgCI/w-d-xo.html
Another super vid, as always I take notes!!😏
I know this is an old video, but I’m close to ordering the Silverbac Alpha Connect. Are you good with it still? I live its insulation and solid construction. I already have Grill Grates. Cheers.
FWIW, I prefer searing on the flat side… obviously YMMV. 🖖
Love my Moolah! Just smoked some beef back ribs with it, garlic and Worcestershire.
Wow never been this early to watch uncle Harry
Uncle Harry should make some fried rice and see if Uncle Roger will critique him?
I'm sure uncle Roger approved your addition of msg on the ribeyes!
Soo Sifu: That was a great lesson on cooking steak on a pellet grill! The steak looked great cooked on the pellet grill. The great part was seeing Mr. Beans jumping for his share before you put the plate down - he really was looking forward for more of the delicious food! Great vlog, Sifu! Looking forward to the next lesson! Much 🧧 to you and Mr. Beans!
Rock on!
I'm digging my Silverbac Alpha as well Harry but man it just doesn't get the tempos I want for this method. Great for backyard Q though. Thanks for sharing brother. Maybe we should collab on the Silverbac some time. 👊👊👊
Totally agree. Let's do it as soon as we get vaccinated!
Harry with the grill grates you'll not have the cool down issue if when you flip you put them onto an unused portion of the grate. It seems like a minor issue, but the grates are VERY conductive and because of this the grates are coldest where the meat has been placed, try flipping the meat and putting it in an area that hasn't been used and you will see better results.
Will do. Thanks
You’re a good instructor Harry! Each person has a right to make her own choice and that’s good!👏👏👏👏👏👏👏👏👏👏👏👏
Thanks so much
We Love 💕 Mr. Beans & Thank You So Much for your Excellent Recipe’s. Perfect RibEye 🥩 Steaks
Thanks Mick!
Such awesome looking steaks. Cheers, Harry!
Glad you enjoyed it
I was drooling at your knife, then the info popped up on the screen, so thanks. Looked like great eating steaks.
Will do after we don't have someone dying every 8 minutes!
@@SlapYoDaddyBBQ original post edited to avoid dragging down the thread into a dark rabbit hole. Hope to see you out there soon. All the best Harry.
Fantastic video!
Very interesting if I'm understanding this right you let the steaks rest until below 100° before eating?
I might have to give this a try
Yes, correct
bought the Grilla Silverbac after watching your unboxing and first cook, then I had to watch all the rest. great stuff. Made the chicken qtrs like you did, and they came out great.
Mother's Day is tempting me to follow this recipe for my second cook
(if you don't count the tortilla chips)
Happy belated Mothers Day! Hope it went well!
I just cooked some pork chops loin with no bone in real thin actually and I did it with some charcoal pellets and you want to talk about amazing taste. I didn’t see hardly any smoke come from the smoker, but the taste is amazing. Our silverback is now about seven years old. Just like now. I just wish they would’ve allowed us to upgrade to the new Wi-Fi with the discount at least but they offered us nothing. In fact, you can’t even get the Wi-Fi upgrade now.
Cook on the pit that give you most joy. I drive my 30-year old Previa SC because it gives me joy and ditto for my 15-year old WSM
Great looking steak.
Thanks 👍
Great technique! Looks yummy!!!!
So good!
Thanks for the tutorial!!! My favorite piece of meat
Mine too!
Look awesome Harry! If you ever decide to purchase another pellet grill, you should check out their OG Grilla model.
Will do!
Olive oil black pepper and Lawry's Salt is all that is needed.
Go with the seasonings that bring you joy! Don't listen to others. Do it your way!
Mr. Beans always knows what’s best! I’m thinking on picking one of these Grilla Grills up with the new PID controller with wireless support. I only wish it got up to 600° for searing, along with more ports on the controller for at least two, but preferably 4 meat probes. Thanks, Harry and Mr. Beans!
You can get a kettle for the 600F sear. I don't think it's good to get a pellet cooker to go to 600F after a 10 hour brisket or butt cook due to accumulated grease. Just my $0.02 😚
@@SlapYoDaddyBBQ Good point, Harry! Don’t need a fire to ruin a cook. I’ve got a Weber Performer to do a sear or even on my old gas grill, so it can be done. I’m actually considering replacing my 10YO gas grill with a Napoleon with an side sear burner. That would make it really quick and easy.
Great job Harry looks amazing people get hate no matter what you do keep your head up your doing amazing work
Tongue-Fu is more powerful than Kung-Fu when dealing with Internet Trolls - Harry Soo
th-cam.com/video/zh9kRlMRgCI/w-d-xo.html
I always appreciate any cook that defends MSG, like David Chang from momofuku as well.
Waiting for Alaska king Crab to be in season, I bring the crab you fire up that grill, Harry.
No defense if folks believe in science! th-cam.com/video/zh9kRlMRgCI/w-d-xo.html
Also there is a racist element in MSG haters.
Another excellent cook Harry. I’m too lazy to wait for my pellet grill to come up to searing temp so I use grill grates on the gasser.
Great tip!
They look perfect 👍
Thanks for stopping by!
Looks great Harry.
Thank you! Cheers!
layers of flavor.. Was going to say MSG is S A T A N!! but I'm kidding. I love my grill grates, but need a better way to clean them. Thanks for all the BBQ love and I always learn somthing.
Right on Steve. Here is a primer on MSG. th-cam.com/video/zh9kRlMRgCI/w-d-xo.html
What I hate about my silverback is that there’s no open flame. It would be great to have an open flame option.
Best value way to sear is to get a kettle and save money
Making me hungry for a ribeye. I have a chicken hanging in the WSM today for tonight's dinner. My local Harris Teeter has bone in standing rib roast on sale this week.. They did not have any this morning but will have them tomorrow. going to purchase a 2 rib roast for dinner on Sunday night.
Sunday night roast. Yum!
Thank you Mr. Soo,
I really appreciate your sharing some of the details.
How does this beef base compare to the Head country you mentioned in a previous steak video?
Thanks!
HC is a Worcestershire clone. The beef base is pure beef concentrate.
Happy New year Harry.... Bless you and all you do this year
Bob Cooney
Happy New Year Bob! May 2021 bring great BBQ adventures to you and your barbecue journey!
Mr Beans eats very well. Nice friend he is. Thanks for the steak episode.
Thanks for watching!
Reccomend placing steak on a different part of the grates when repositioning in order to get a consistent heat and thus even grill marks.
That will work Jose.
Harry next time will use woster& knorrs (learned something again!)Have you tried Vietnamese black pepper corns,i switched a year ago and WOW SUPER Taste!!!
Yes, they are awesome with a hint of floral note. My coworker brings them whenever he visits family in Vietnam.
Your food always looks so good. I
You can do it too Fahldie!
Nice steaks. Those look fantastic!
I may be getting a silverbac this week in fact.
Oh and nice Masamoto. I recently picked up a Moritaka kiratsuke from CKTG. Aogami super (indeed).
Good choice!
@@SlapYoDaddyBBQ I’ve got good taste evidently. Will be ordering some of your rubs once I make my purchase. :)
Received my Moola beef rub today, barely waited for 10 days.
Thanks Isaac for your business. Let me know if you have questions on how to use it.
Yeah, I’ve had steak before they had a buttery taste that didn’t have to have butter added
Harry, keep us posted on your next real SCA competition video! I see you in the first place!
Will do!
Even with that grill, they still look pretty darn good!
. . . .and delicious too!
Whats wrong with the Grilla?
@@WhitewaterOutdoors nothing wrong at all, I just meant pretty good for a pellet.
Nice video & great tips...why not use the PK grill for this demo of competition steak?
Yes, I have 22 pits so I need to bring the PK out more often
th-cam.com/video/vrjklgRG7gU/w-d-xo.html
That puppy looks super cute and just the right amount of chubs
Thanks Albert. Mr. Beans sends hugs and love to you
@@SlapYoDaddyBBQ thanks for the great content Harry and Mr. Beans. I’ll definitely be more active on your channel once I get a smoker.
Harry you need to get yourself a Masterbuilt Gravity series. Aside from putting down some amazing smoke flavor, it can get up to 700+ degrees. I usually run it at 625 when doing steaks. Also it has a fast recovery period when it you open the lid. Not to mention that it can get from 275 to 625 in about 5 min or so. Which means your steaks don't sit around for too long before you sear them.
Sure, Francisco can you have your people talk to their people and arrange to send me a demo unit? Would love to test drive one!
I love eating rib eyes!!! 😍
Rib eye brother from a different mother!
Looks soo good!!
So good!
Really nice backyard Harry. Keep on cooking buddy
Thank you, I will Carl!
Nom Nom Nom
Mr. Beans went for the rib cap first! Smart dog!
Looks great as usual. Did you trim any excess fat if needed? Just wondering, I usually don't trim.
No need to trim. I'm just doing what I would do in a contest. At home, I just cook the ribeye untrimmed
Where is all that white smoke coming from?
White smoke = water / moisture
can you use the reverse side on the grill grates or something like a cast iron pan to get more Maillard Reaction across the whole steak?
Sure, the other side works like a plancha or cast iron pan
Looks fantastic.
1. If you were not showcasing the Silverbac, would you prefer to smoke it on the silverbac while another grill (gas or charcoal) is preheating for the direct heat sear, which could also use those grill grates?
2. Are those steaks choice or prime?
1. It's always about the pitmaster and never the pit - Harry Soo
2. Choice grade from Sams (same as what you typically get at an SCA contest)
@@SlapYoDaddyBBQ thank you, Harry. I meant as far as convenience not having to wait for it to heat up.
@@datrumpet5 This is where a pellet grill with sliding sear plate comes into play. Instant direct heat.
@@duanehenicke6602 are you referring to the Weber?
@@datrumpet5 No sir. I use a pit boss.
I did these steaks last night, wife said it was best steak she ever had! I couldn’t find the beef concentrate except amazon but its crazy expensive!
Happy Wife = Happy Life! Use Worcestershire instead. It will be excellent!
Leaning from the best
Keep on smoking!
What are your thoughts on Traeger Grills compared to the others?
I don't have a Traeger but many of my friends do and like them. At the end of the day, it's the pitmaster and never the pit so any decent pit will get you great results when you have great technique
You should watch the Chefsteps "Reconstructed Roast" video, then do a competition ribeye like that and see how it turns out. I just catered a wedding on New Year's Day and I made several reconstructed prime ribs for it and I got more positive feedback from the guests than I've ever gotten. All the amazing flavor of a ribeye, without the excess fat or gristle.
Like this? th-cam.com/video/Lt60nb8ap8M/w-d-xo.html
Pretty much, except instead of a composite of different kinds of steak with different grain and different levels of tenderness, it's just all ribeye.
Harry are you going straight from the fridge to the smoker?
Yes for max temp gradient to get smoke flavor
That’s, their own choice! Not the first one!
Rib eye love!
I tell you what.... I wouldn't mind being Mr. Beans!
Mr. Beans sends love and hugs and appreciated your comments!
May I use veal demi glace instead of the beef concentrate?
Sure you can!
just beautiful
Thank you! Cheers!
Where would I be able to purchase your rubs in Canada Harry? Seems like BBQ world is no longer in business.
Sure, please email our Operations Manager Angela at angela@soupbase.com to see about shipping
Nice steak guide!
Glad you enjoyed it
MSG💪💪 Well done!🥩 #1
Thank you 🙌
th-cam.com/video/zh9kRlMRgCI/w-d-xo.html
Have you ever put MSg on brisket?
Umami Brisket - th-cam.com/video/d9YqXR9_fi4/w-d-xo.html
Best Brisket Injections - th-cam.com/video/RpnIGw4vyPA/w-d-xo.html
Hi Harry, nicely done. I too like a little what's-this-here-sauce on my steak. I'm cooking a butter aged (Dec 11 - Jan 16) ribeye prime rib steaks this weekend for my daughter's 30th birthday. Why the msg? Is it for flavor or to tenderize? If it's good enough for you, then I'm ready to give it a try. As alway, thanks and all the best to you and Mr. Beans. Jack from Sugar Land, TX
Sounds great! Here is the 411 on MSG - th-cam.com/video/zh9kRlMRgCI/w-d-xo.html
Steaks look great! What type of pellets are you using?
GMG Gold Blend
Great tips and a great grill. Well done and I would eat that.
Glad you enjoyed it
How thick were the steaks?
About 1.5 inches
The video wasn't clear if Mr. Beans preferred the cap or the eye. This is important info that we need to know!
He went for the Spinalis Dorsi first!
Did you use a wood in the smoker?
No, it's a pellet cooker so it cooks with 100% wood pellets!
All this confirmed that the gas grill is still the best at searing steaks! This Gorilla thing just can't get hot enough, and if it does, takes too long!
Go with Gas!
Charcoal can outsear gas any day lol.
@@TheBradleyd1146 that is a big negative! Not when you have infrared burners like I have with my Barbecue Galore Grand Turbo!
Flat Iron is a better steak.
LOL! That's a 3-hour argument and Jerry Springer fist fight like everything in BBQ!
Quality steak does not require butter.
Butter is often used as this is a comp method designed to beat 150 teams in a world steak championship
Harry Soo - Do you get much flavor from a Pellet Grill ?
Yes, they work if you know what you are doing. See my multi-stage cook methods on pellet cookers
Luckiest dog in the world.
Mr. Beans sends love and hugs
You just lost me at the msg 👋
If you were raised on Mothers milk, it has 8 times the level of MSG as the next mammal in the animal kingdom. Also if you eat McNuggets, Doritos, spaghetti sauce, cheeseburgers, etc. they have MSG as it's naturally occurring. I try to explain but the racism is rampant around MSG as a Chinese Syndrome th-cam.com/video/zh9kRlMRgCI/w-d-xo.html
It’s perfectly fine. It’s Umami. Believe in Science. Not The Lies about MSG
Nice grill. Probably cost you an arm and a leg
the EX6 is in the $1,000 range. You don't need one to get good results. See my video th-cam.com/video/tntxAMcQXP4/w-d-xo.html