The flue opening is at the mouth of the oven, but from that point I canted the flue back across the outside of the inner dome so I could have the chimney at the very top center of the oven. I only did this for aesthetic reasons. I like that look better than having the chimney at at the front, which makes the oven look asymmetrical to me. You can see the video I posted showing how I designed and built my oven here - th-cam.com/video/Y2vuY2kL5bw/w-d-xo.html
Great video, I think I just found my self a project for this summer, luv to BBQ, make pizza and drink BEER,thanks for the info was great watching your video.
I like your oven build! I built one at my previous house and posted a video as well, just like your comment section I got a lot of comments about “errors in my build” without them actually watching and paying attention.. I’ve only made pizzas so far I do want to expanding my oven recipes
Try cooking a steak in your oven. That is the best thing to cook in the pizza oven in my opinion. Check out my two videos I posted on how to cook a steak in a wood oven - this one where I cook the steaks on an elevated grill in the oven th-cam.com/video/wzERJ2ItLuw/w-d-xo.html - and this one where I cook steaks directly on the coals in the oven "caveman style" - th-cam.com/video/CQmeCBz0Olk/w-d-xo.html.
***** Thanks mate! Comment of the day right there! I got a bunch of other good stuff coming up - I've already shot the footage - I just need to edit it all which is slow for me. Stay tuned.
Hey cheers, I was thinking of doing a Pizza Oven in the garden but yours looks so good, too much for me to do I think! Look forward to watching more of your videos :)
Love the oven sir! Very cool build. I hope to emulate this someday. When you cook a big piece of meat like steaks, or ribs in there, do you worry about drippings on the floor of the oven? Do you have to do any special clean up for that? Or does the fire clean up the drippings pretty well?
+Steve Brazeau When I grill a steak in there the meat is over coals but when I smoke something large like a brisket, I will usually put a pan of water underneath it which I think the theory is that it will keep the meat more moist. Even if I did have some drippings fall onto the floor of the oven, it would be burned off the next time I built a fire in there.
Hey @LeeMcNeil, what is the Italian song in the beginning of this video. Sounds like a song I heard in the movie, 'The Godfather', at the wedding scene where the old man was singing with Mama Corleone???
Way too low. My floor is 36-1/2" high but I should have made it at least 40"-42" high. If it was that high, removing the brick inside the oven to use it as a smoker would have been more difficult, but it would have made cooking in it way easier. As it is now, I have to stoop to really see what's happening in the oven. I'm 5'11", so It would probably be the perfect height for some 5'6" or shorter.
Siljo Steven Raichlen Best of Barbecue Cast Iron Tuscan BBQ Grill - 14 by 14 inches - SR8024 www.amazon.com/dp/B0007ZGUL6/ref=cm_sw_r_cp_api_VJWOyb4BACKV7
+gravy229 Well the grate I have is a little bit too big. I have to put it in long ways because it's wider than the mouth of the oven and then I turn it 90 degrees inside the oven because otherwise it hits the logs pushed to the back of the oven. So trying to pull it in and out of the oven is a lot more hassle than just flipping the steaks in the oven. This setup is a little bit of a low rent solution and I plan on redoing it one day using a slightly smaller and more square (or round) grate. Someone else came up with the idea of putting some steel wheels on the legs of the grate which I think is a great idea.
I saw that Good Eats. I did some T-bones caveman style and made a video earlier this year with my new 4K camera I got for Christmas last year. They were unbelievably good. I think I'm always going to do them that way from now on. Here is the video if you want to check it out th-cam.com/video/CQmeCBz0Olk/w-d-xo.html. It doesn't get nearly as many views as this video does though and I can't figure out why.
Nice! Thanks for the quick response. I figured it was insulated. I just couldn't tell because of the brick exterior. I start my dome tomorrow so I'm getting some last minute cramming in. The video you linked will really help.
Ever thought of using your offset firebox to smoke the steaks first, then marinate ‘em again while you fire up the oven, then do a quick reverse sear? Idk. Sounds like more work, but also might bring a whole new level of awesome.
That would probably work but it would be a lot of work. You would want to have some seriously thick steaks or you might end up with smokey flavored shoe leather. What I would try instead would be to bring the oven up to a really high temperature, insert a remote temperature into one of the steaks and throw the steaks on. After only 1 or 2 minutes, flip the steaks then immediately seal the oven with the door. That would choke the fire pretty much instantly and the oven chamber would fill with a ton of smoke. Let the steaks cook from the residual heat, which will happen quickly because the oven is insulated and will stay really hot for a long time. Then pull them off once the internal temperature of the steaks hits around 125 degrees F. Again, this would work best with some seriously thick steaks.
Interesting, cooking with primarily wood. I can get my Kamado to about 700f. I have tried a bed of partially spent lump charcoal with wood chunks. Works good for high temp cooking.
Looks like all came out well. I have an Idea for ya. I notice when you opened your beer, the bottle cap fell to the floor. How about making a little cedar box that stops about 4" under the opener to catch those bad boys.
I didn't see you cook the potatoes - how long did they take? Also, I would wenl a long handle on that grill and (as recommended below) pull the grill out to turn the meat instead of risking a burnt arm.
Just an idea---maybe start with the asparagus while there's still some flames alive, they would not flare up as much as the steak does... then follow with the steak when the wood coals are all grayed over and calmed down.
The steaks are filets so they don't have much fat and don't really flare up much. The other thing is that the asparagus cooks really fast in there so it's perfect to cook while the steaks are resting.
I have one of those. It's awesome. People ask me why I have it with that oven but using the oven is kind of a production. The steaks from the Weber are good but not nearly as good as the oven though. I'm going to do a video soon of some upgrades I have planned for the Weber grill so stay tuned!
+Rhyshene Mathews The grill is a little too big and the legs a little to flimsy. I just used an extra grill I had laying around but I need to make a new one that's a little smaller.
I have a pizza oven and use a similar grate setup. I experience some sagging on mine. I think a few lengths of light gage angle iron along each long side of the grate will strengthen it nicely. Your oven is far superior to mine! I hired someone to build mine and they didn't do a good job. Fire brick is falling down from the inside and lots of deterioration. It also wasn't appropriately insulated so I have to keep a large fire burning at all times to cook pizza. It doesn't hold heat either so no baking.
Agreed. I made this video quite a while ago and instant read thermometers were not as easy to find as they are now. The palm test is just a way to tell how well done your steak is when you don't have s thermometer. Especially if you're new to grilling.
While I applaud anyone being creative, I did pause the video and say, “no, a TED Talk is not in your future!” Now Clive, on The Wood Fired Oven Chef channel, could make a TED Talk all day long...
It may have been wind noise, but if his wife is behind the camera, I think she laughed when he said he wanted to do a TED talk on cooking steaks one day... hahahahahahaha
looks like you are bending over and straining to reach inside the super hot oven. Flipping the steaks seems harder than it should be. What if you used your tongs and pulled the grill stand out to the mouth of the oven to inspect and turn, then push them back in for more heat. In retrospect, should you have built the oven a little taller so you didn't have to bend over to see inside? Otherwise...the best looking (and only) wood oven/smoker combo I've ever seen...great job!
+David Golembeski Well part of it is the offset chimney flue necessitated a little deeper throat into the oven but you are right, I could have built it just a little bit taller. But I think your idea about doing something to make it easy to slide the grill grate in and out of the oven is a good one. I'll have to come up with something to make that work
+Lee McNeil Lee i am thinking that I will build mine too a little taller, and make the door a little larger to accommodate turkeys and larger loaves of bread. Are there any issues with the larger door? I am assuming that the overall oven will need to be larger as well, which will suit me since we make all our own bread here in Chile. Jim
+ChileExpatFamily You could make the door bigger but the bigger it is, the more heat loss you will have. The size of mine works good for me. I can fit a turkey in there easy. I you look up a picture of Jamie Oliver's oven though, his door is bigger than mine. i.dailymail.co.uk/i/pix/2010/06/04/article-1284030-09E3F60B000005DC-352_468x313.jpg
The flue is at the front. The chimney is in the middle though. You can watch this video to see how I built it - th-cam.com/video/Y2vuY2kL5bw/w-d-xo.html
Yeah I know what you are saying. I would get the same treatment, but it's my twenty something year old son who is leaving it out. And that's perfectly fine of course.
Lee McNeil LOL!, I can't imagine anyone calling you Hillary!?. It was just a sweeping observation. i do apologize for that. ya steaks look great i love to just grill a steak myself. you could heat up a stone in that oven and just pull out the stone when its hot as hell the stone grill at the table i guess. you may even find a way to put a stack of stone slabs in there for more people. like 4- 12"×6" stone tiles. im not sure of the best material ?, But they must be slowly heated or the will crack. maybe slate tiles?.
Another believer of the failed cholesterol hypothesis. However it's the true that smart choice has enough oils, preservatives and junk that could cause inflammation in the heart arteries...AKA heart attack
Thanks Chef Boyardee. I didn't really marinate them, just put some Worcestershire sauce on them - if you think Worcestershire is an awful choice of marinade to put on beef, you may want to consider taking a few more cooking classes. And since they were filet mignons, they had almost zero marbling, just like every other filet mignon on the planet. Non sarcastically though, thanks for the compliment on the oven.
How come your flue is in the center of your oven? you normally see them in the front to help with convection. It's beautiful BTW.
The flue opening is at the mouth of the oven, but from that point I canted the flue back across the outside of the inner dome so I could have the chimney at the very top center of the oven. I only did this for aesthetic reasons. I like that look better than having the chimney at at the front, which makes the oven look asymmetrical to me. You can see the video I posted showing how I designed and built my oven here - th-cam.com/video/Y2vuY2kL5bw/w-d-xo.html
See the bit at about 3mins, shows dome interior.
Call I can say is your contraption and creations are amazing!! cheers.
This is just what I want to have in my back yard! Great instruction video before...
I love your passion, it is a great thing to have.
Nicely done Lee!
Great videos. I would never be able to build this. However, you have inspired me to have a wood fire grill built in my backyard.
+talaven I just got a Weber Charcoal Kettle grill and love it. I had to build a table to go around it though so I'm going to do a video on that soon.
Thanks !!!
many many thanks
"Lord Jesus, it's a fire!"
LOL! Ain't nobody got time for that!
Are you saying....you are too busy to live?
Great video, I think I just found my self a project for this summer, luv to BBQ, make pizza and drink BEER,thanks for the info was great watching your video.
Other than the steaks being overcooked it looks awesome.
Great cooking !!!.. Young man...
nice video, good looking steaks
Smart man. Mother's Day-the lady would not agree with on the coals IMO. LOL
Nice Lee, you know some day we will be able to smell that steak, o yea.
Nice.
Thumbs up for the Sam Adams
I wish I had one right now but it's 6:30 AM
good video!
Damn. You are living my oven dreams. Do you bake breads as well?
you have no idea how many times I've swallowed my saliva through all the video...
Lorde Jesús itsa fire 😂
Good.....
I like your oven build! I built one at my previous house and posted a video as well, just like your comment section I got a lot of comments about “errors in my build” without them actually watching and paying attention.. I’ve only made pizzas so far I do want to expanding my oven recipes
Try cooking a steak in your oven. That is the best thing to cook in the pizza oven in my opinion. Check out my two videos I posted on how to cook a steak in a wood oven - this one where I cook the steaks on an elevated grill in the oven th-cam.com/video/wzERJ2ItLuw/w-d-xo.html - and this one where I cook steaks directly on the coals in the oven "caveman style" - th-cam.com/video/CQmeCBz0Olk/w-d-xo.html.
Nothing like cooking with wood - no creosote taste - great vid
C'mon smalls , you're killin me!!!
Weld a foot long piece of iron L-shape to a leg on your grill rack, slide it back and fourth to check your steaks etc. You don't have to reach in
That is a great idea, now I just need a welder. LOL!
Watching your videos, you are awesome, would love to know someone like you. UK England :)
***** Thanks mate! Comment of the day right there! I got a bunch of other good stuff coming up - I've already shot the footage - I just need to edit it all which is slow for me. Stay tuned.
Hey cheers, I was thinking of doing a Pizza Oven in the garden but yours looks so good, too much for me to do I think!
Look forward to watching more of your videos :)
Love the oven sir! Very cool build. I hope to emulate this someday.
When you cook a big piece of meat like steaks, or ribs in there, do you worry about drippings on the floor of the oven? Do you have to do any special clean up for that? Or does the fire clean up the drippings pretty well?
+Steve Brazeau When I grill a steak in there the meat is over coals but when I smoke something large like a brisket, I will usually put a pan of water underneath it which I think the theory is that it will keep the meat more moist. Even if I did have some drippings fall onto the floor of the oven, it would be burned off the next time I built a fire in there.
Just built a Woodfire Oven. Gonna try this.
Steaks are unbelievable cooked in the oven.
Love the smart balance butter with the meal that includes a 12oz filet mignon, bacon and sourcream. Way to keep the cholesterol low!
What would really round out the meal is an ice cold Diet Coke. LOL!
Great video dude. Did u build that oven?
Yes and here is the video of my build...th-cam.com/video/Y2vuY2kL5bw/w-d-xo.html
Hey @LeeMcNeil, what is the Italian song in the beginning of this video. Sounds like a song I heard in the movie, 'The Godfather', at the wedding scene where the old man was singing with Mama Corleone???
Che La Luna Mezzo Mare.
Love your videos Lee. One question: how high is your oven floor?
Way too low. My floor is 36-1/2" high but I should have made it at least 40"-42" high. If it was that high, removing the brick inside the oven to use it as a smoker would have been more difficult, but it would have made cooking in it way easier. As it is now, I have to stoop to really see what's happening in the oven. I'm 5'11", so It would probably be the perfect height for some 5'6" or shorter.
I'm suddenly hungry. Very. Hungry.
Have a look at this : th-cam.com/video/PatP7F0aX7k/w-d-xo.html
nice cook ...i just got a cast iron grill for $30 on Amazon ...gonna use it this weekend ...thanks for the great video
I need to upgrade my grate. I might get one of those also.
Lee McNeil Steven Raichlen Tuscan grill
link?
Siljo Steven Raichlen Best of Barbecue Cast Iron Tuscan BBQ Grill - 14 by 14 inches - SR8024 www.amazon.com/dp/B0007ZGUL6/ref=cm_sw_r_cp_api_VJWOyb4BACKV7
Lee, why not just pull your grate out, flip, then push back in? Might save some hair on your arms.
Looks great!
+gravy229 Well the grate I have is a little bit too big. I have to put it in long ways because it's wider than the mouth of the oven and then I turn it 90 degrees inside the oven because otherwise it hits the logs pushed to the back of the oven. So trying to pull it in and out of the oven is a lot more hassle than just flipping the steaks in the oven. This setup is a little bit of a low rent solution and I plan on redoing it one day using a slightly smaller and more square (or round) grate. Someone else came up with the idea of putting some steel wheels on the legs of the grate which I think is a great idea.
I think youve proved u are with this shity video
What does the word shity mean?
That’s liv’in is what that is ...
Flank steak works great directly on the coals. Check out Good Eats: Steak your Claim 2, I think is the title of the episode.
I saw that Good Eats. I did some T-bones caveman style and made a video earlier this year with my new 4K camera I got for Christmas last year. They were unbelievably good. I think I'm always going to do them that way from now on. Here is the video if you want to check it out th-cam.com/video/CQmeCBz0Olk/w-d-xo.html. It doesn't get nearly as many views as this video does though and I can't figure out why.
The title is less catching in my opinion. I would click on how to cook the best steak you'll ever eat over how to cook a steak "caveman style"
@John Morton - Thanks for the feedback. I will tinker with the title and see if it helps.
Oh yes... rip that lid off the beer bottle! :-) happy days....
Great grilled steaks ....and grilled arms btw....LOL !!!!!
Yeah I have some big leather welding gloves for the oven but I even caught them on fire once
Hey Lee love the video. Is your pizza oven insulated, or is it just the one layer of brick?
Definitely insulated. I have a video on how I built it if you haven't seen it...it's pretty detailed...th-cam.com/video/Y2vuY2kL5bw/w-d-xo.html
Nice! Thanks for the quick response. I figured it was insulated. I just couldn't tell because of the brick exterior. I start my dome tomorrow so I'm getting some last minute cramming in. The video you linked will really help.
Ever thought of using your offset firebox to smoke the steaks first, then marinate ‘em again while you fire up the oven, then do a quick reverse sear? Idk. Sounds like more work, but also might bring a whole new level of awesome.
That would probably work but it would be a lot of work. You would want to have some seriously thick steaks or you might end up with smokey flavored shoe leather. What I would try instead would be to bring the oven up to a really high temperature, insert a remote temperature into one of the steaks and throw the steaks on. After only 1 or 2 minutes, flip the steaks then immediately seal the oven with the door. That would choke the fire pretty much instantly and the oven chamber would fill with a ton of smoke. Let the steaks cook from the residual heat, which will happen quickly because the oven is insulated and will stay really hot for a long time. Then pull them off once the internal temperature of the steaks hits around 125 degrees F. Again, this would work best with some seriously thick steaks.
Who made your oven!? It’s nice!
I’m in California, if you’re in the same state. Pass the info! Thanks!
Thanks. I'm in Florida and I built it myself. Here is the video of my oven build. th-cam.com/video/Y2vuY2kL5bw/w-d-xo.html
What is that song at the beginning? I can't track it down.
+Lucas Garecht The song is Che La Luna. You can find it on you tube with the lyrics.
Interesting, cooking with primarily wood. I can get my Kamado to about 700f. I have tried a bed of partially spent lump charcoal with wood chunks. Works good for high temp cooking.
Thank you for the reply. This pizza oven and wood fired cooking sounds really interesting.
Looks like all came out well. I have an Idea for ya. I notice when you opened your beer, the bottle cap fell to the floor. How about making a little cedar box that stops about 4" under the opener to catch those bad boys.
+Michael Guzzello Good idea! I'll need to do it in copper though. Cedar wood would rot in a couple years down here.
I didn't see you cook the potatoes - how long did they take? Also, I would wenl a long handle on that grill and (as recommended below) pull the grill out to turn the meat instead of risking a burnt arm.
I cooked the potatoes in the regular oven. I thing the pizza oven would be too hot for those. I might try it one day though.
Please could I be shown a brick by brick simple wood fire oven.
With the quantities for a 900 to a meter in diameter . Recommend height.
Just an idea---maybe start with the asparagus while there's still some flames alive, they would not flare up as much as the steak does... then follow with the steak when the wood coals are all grayed over and calmed down.
The steaks are filets so they don't have much fat and don't really flare up much. The other thing is that the asparagus cooks really fast in there so it's perfect to cook while the steaks are resting.
Thanks!
Wonderful! Might I suggest you invest in a pair of welder's gloves. You won't have any problems with the heat.
Thanks!
+TimothyNH I caught a pair of those leather gloves on fire once when I stuck my hand in there one time.
Lol cut the freakin steak 🥩 already! Lol made my mouth water.
It was awesome.
Looks yummy Uncle Lee! (I use a fake name on youtube, incase you didn't know.) Next time I come to visit can you make that!? It looks so good.
Jane Dona HAHA! Will do! Thanks "Jane".
Is that fire brick on the floor of oven? Or what type of bricks are they?
Yes, the entire inner dome and floor are built with fire bricks.
my webber works just fine
I have one of those. It's awesome. People ask me why I have it with that oven but using the oven is kind of a production. The steaks from the Weber are good but not nearly as good as the oven though. I'm going to do a video soon of some upgrades I have planned for the Weber grill so stay tuned!
why reach in when you can pull the whole rack out?
+Rhyshene Mathews The grill is a little too big and the legs a little to flimsy. I just used an extra grill I had laying around but I need to make a new one that's a little smaller.
I have a pizza oven and use a similar grate setup. I experience some sagging on mine. I think a few lengths of light gage angle iron along each long side of the grate will strengthen it nicely. Your oven is far superior to mine! I hired someone to build mine and they didn't do a good job. Fire brick is falling down from the inside and lots of deterioration. It also wasn't appropriately insulated so I have to keep a large fire burning at all times to cook pizza. It doesn't hold heat either so no baking.
With a good soldering machine you can make wonderful grills exactly the size you like. It's not a hassle and the result is perfect... :-)
Pulling out rack may stir ash up on food
Live the oven and the steaks but people, stop using the palm test for doneness. Its not accurate. Just get an instant read thermometer.
Agreed. I made this video quite a while ago and instant read thermometers were not as easy to find as they are now. The palm test is just a way to tell how well done your steak is when you don't have s thermometer. Especially if you're new to grilling.
@@LeeMcNeil liked. Thanks Lee.
Drag the rack dude.
Yeah it's kind of like fingernails on a chalk board. I need to make a new rack that slides a little easier.
That would probably be one of the least watched Ted Talks.🤣
This video needs more black turtle neck sweater.
While I applaud anyone being creative, I did pause the video and say, “no, a TED Talk is not in your future!” Now Clive, on The Wood Fired Oven Chef channel, could make a TED Talk all day long...
@@darinstgeorge I cannot disagree with any of that...
It may have been wind noise, but if his wife is behind the camera, I think she laughed when he said he wanted to do a TED talk on cooking steaks one day... hahahahahahaha
I don't know, I don't hear it. Sometimes I think she gets tired of my schtick, which I don't understand at all.
Lee McNeil
Lol....
You're so adorable~~~ ❤️
LOL! I always thought so too but it's always good to get it confirmed, so thank you!
Is there such thing as a wooden oven ??
I don't know but I ain't Googling it.
looks like you are bending over and straining to reach inside the super hot oven. Flipping the steaks seems harder than it should be. What if you used your tongs and pulled the grill stand out to the mouth of the oven to inspect and turn, then push them back in for more heat. In retrospect, should you have built the oven a little taller so you didn't have to bend over to see inside? Otherwise...the best looking (and only) wood oven/smoker combo I've ever seen...great job!
+David Golembeski Well part of it is the offset chimney flue necessitated a little deeper throat into the oven but you are right, I could have built it just a little bit taller. But I think your idea about doing something to make it easy to slide the grill grate in and out of the oven is a good one. I'll have to come up with something to make that work
+Lee McNeil Lee i am thinking that I will build mine too a little taller, and make the door a little larger to accommodate turkeys and larger loaves of bread. Are there any issues with the larger door? I am assuming that the overall oven will need to be larger as well, which will suit me since we make all our own bread here in Chile. Jim
+ChileExpatFamily You could make the door bigger but the bigger it is, the more heat loss you will have. The size of mine works good for me. I can fit a turkey in there easy. I you look up a picture of Jamie Oliver's oven though, his door is bigger than mine. i.dailymail.co.uk/i/pix/2010/06/04/article-1284030-09E3F60B000005DC-352_468x313.jpg
Maybe that hand check for doneness works if you’ve spent your life working in an office …
Not exactly, but it's not a terrible way to check your steak. There are better ways to check it, especially if you happen to be a smarmy food snob.
@@LeeMcNeil idk … just sure that method For my hand would be well done well done well done medium well
@@mikemar44 LOL! Yes, having beefy hands could make this method problematic.
That's a LOT of fire.....lol.
Flue needs to be at the front of the oven. You're losing way too much heat.
The flue is at the front. The chimney is in the middle though. You can watch this video to see how I built it - th-cam.com/video/Y2vuY2kL5bw/w-d-xo.html
DO THE TED TALK ON COOKING STEAKS AND I WILL PERSONALLY FUCKING SHOW UP TO WATCH
Hells yeah you would!
9:07 a 16 oz steak + low cholesterol butter = hot fudge sundae + diet coke )
Nom nom!
Would you please put your god damn cereal in the pantry. The steak looks great.
LOL! Why has god damned my cereal?
Lee McNeil Your cereal is fine. I was just doing my best wife impression when I leave the cereal out. Seriously your setup is beautiful.
Yeah I know what you are saying. I would get the same treatment, but it's my twenty something year old son who is leaving it out. And that's perfectly fine of course.
He eats liquid plastic because he needs to watch his cholestrol. Sounds like a great idea to me! LOL
Mmmm....liquid plastic.
Bill Clinton lookalike cooks a steak!.
That's the first time I've ever been told I look like Bill Clinton LOL!
Lee McNeil im.sorry maybe he just looks like you?!. LOL!.
HAHA! I've been called worse.
Lee McNeil LOL!, I can't imagine anyone calling you Hillary!?. It was just a sweeping observation. i do apologize for that.
ya steaks look great i love to just grill a steak myself. you could heat up a stone in that oven and just pull out the stone when its hot as hell the stone grill at the table i guess. you may even find a way to put a stack of stone slabs in there for more people. like 4- 12"×6" stone tiles. im not sure of the best material ?, But they must be slowly heated or the will crack. maybe slate tiles?.
LOL cheese, steak, sour cream, then Smart Choice as he needs to watch cholesterol.
I know. I've decided it's not worth it and went back to real butter since I made this video.
Another believer of the failed cholesterol hypothesis. However it's the true that smart choice has enough oils, preservatives and junk that could cause inflammation in the heart arteries...AKA heart attack
You can shorten this video to about two minutes
I could have shortened it to zero minutes and it would have saved us all a ton of time LOL.
sorry lee and i appreciate tips but never cook with flame
What are you saying then, that I should put a microwave in the oven? They would take me away in a straight jacket if I did something like that. LOL!
Am I the only person that doesnt like to let my steak rest. I want it to be very hot and juicy.
You may be right. It's probably over rated advice.
steaks looked really dry but not hating
+Logan Truett Filets don't have a lot of fat in them so they can be a little dry. That's one reason I put the seasoned butter on them at the end.
wish you had cut a piece of the steak and eaten in camera.
Yeah I know. That's the problem with doing this by yourself without a cameraman.
Eating steaks on fire? What he needs an oven no sense wasting time
yikes almost overcooked
Grill NOT Cook .
its hardly a perfect steak when you have to saw through it.
awful choice of marinade. terrible looking marble on the meat.
very nice oven.
Thanks Chef Boyardee. I didn't really marinate them, just put some Worcestershire sauce on them - if you think Worcestershire is an awful choice of marinade to put on beef, you may want to consider taking a few more cooking classes. And since they were filet mignons, they had almost zero marbling, just like every other filet mignon on the planet.
Non sarcastically though, thanks for the compliment on the oven.
Other than the steaks being overcooked it looks awesome.