Wood Fired Steak on the Franklin PK Grill | Mad Scientist BBQ

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  • เผยแพร่เมื่อ 23 ธ.ค. 2024

ความคิดเห็น • 340

  • @BallisticBBQ
    @BallisticBBQ 3 ปีที่แล้ว +122

    Red Chimichurri
    Ingredients 8 Servings
    
4 cloves garlic, minced

1 shallot, minced

1 or 2 small hot chiles, minced

1 cup roasted red bell pepper, chopped
    
1/2 cup red wine vinegar
    1/2 cup fresh lemon juice 

1 cup chopped fresh parsley, lightly packed
    1 cup olive oil (add until desired consistency)
    
1/2 teaspoon ground cumin
    
2 teaspoon smoked paprika
    1/2 teaspoon crushed red pepper
    Salt and pepper to taste
    Instructions
    * Mix the vinegar with the minced garlic, shallot, hot pepper and roasted red pepper and let this sit for 10 minutes or so to mellow out. Mix all the remaining (olive oil to desired consistency) ingredients together and let the sauce sit for at least a few minutes, or, better yet, an hour, before serving at room temperature.

    • @biggsukbbq2306
      @biggsukbbq2306 3 ปีที่แล้ว

      Can’t wait to try this 👍👍

    • @tagals513
      @tagals513 3 ปีที่แล้ว

      Thanks for this!! I follow you too. Making this for my birthday for my smoked reversed seared picanha.

    • @1ronhall
      @1ronhall 3 ปีที่แล้ว

      Looks like a winner-winner! Much thanks!

    • @jasonjansen9556
      @jasonjansen9556 3 ปีที่แล้ว +2

      Thanks for the recipe, what hot Chile,s do you use and recommend? Thanks

    • @macthurmenbutist2180
      @macthurmenbutist2180 3 ปีที่แล้ว

      is this also qualifies as hallal food ?

  • @BallisticBBQ
    @BallisticBBQ 3 ปีที่แล้ว +47

    I’m really glad you and your family enjoyed the chimichurri Jeremy. This video is fantastic brother. Cheers!

    • @MadScientistBBQ
      @MadScientistBBQ  3 ปีที่แล้ว +3

      My family thanks you profusely!

    • @WilliamRayCook
      @WilliamRayCook 3 ปีที่แล้ว +2

      Well you have a few new subscribers, me inluded. You should do a video just on this chimichurri prep

    • @buzocobra
      @buzocobra 2 ปีที่แล้ว

      Agree I’m a visual person, would like to see a video about the chimichurri

    • @SnarkySolarGuy
      @SnarkySolarGuy 2 ปีที่แล้ว

      Subbed! Thanks for letting Jeremy use your chimichurri recipe. I cannot wait to try it!

  • @Tus12309
    @Tus12309 3 ปีที่แล้ว +80

    Jeremys traps and shoulders are looking meaty, perhaps all the brisket is going there

    • @JesseDKangas
      @JesseDKangas 3 ปีที่แล้ว +4

      How much do you think he can shoulder shrug?

    • @VinhTran-rr9zr
      @VinhTran-rr9zr 3 ปีที่แล้ว +6

      @@JesseDKangas at least a cow. maybe two.

    • @MadScientistBBQ
      @MadScientistBBQ  3 ปีที่แล้ว +7

      Haha. The problem is all the bbq has gone to my belly.

    • @MadScientistBBQ
      @MadScientistBBQ  3 ปีที่แล้ว +4

      @@JesseDKangas dunno. Haven’t done them in years but I deadlift every week

    • @toddp822
      @toddp822 3 ปีที่แล้ว +2

      Lol. I was about to make a comment about his traps

  • @dothagedm
    @dothagedm 3 ปีที่แล้ว +1

    Best steak I ever had was cooked over a campfire. Nothing comes close to that taste, and the smoke it imparts is phenomenal! Thanks for the vids...please keep 'em coming!

    • @MadScientistBBQ
      @MadScientistBBQ  3 ปีที่แล้ว +2

      I totally get that. Best fish I have ever had in my life was cooked over a campfire

  • @nickh007
    @nickh007 3 ปีที่แล้ว +2

    Hey Jeremy, I'm really looking forward to the cheap cut series. I also think a series on Weber kettle cooking would be awesome. It has to be the most common grill in America. Love the video as always. You and Malcolm Reed are my 2 go-to BBQ channels. Thanks!

  • @andrewknaff9220
    @andrewknaff9220 3 ปีที่แล้ว +1

    I love that you posted the recipe for the red chimichurri!

  • @barrygolden9823
    @barrygolden9823 3 ปีที่แล้ว

    How about running one of your offsets at a high temp and doing indirect grilling vs this method?
    How about chuck steaks and roasts in the value cut series?

  • @BrianF.1969
    @BrianF.1969 3 ปีที่แล้ว

    Steak looks delicious! I'm glad you mentioned how to cut the steak. I've seen this done before but was not really explained as to why doing it that way.

  • @fordaeromax
    @fordaeromax ปีที่แล้ว

    The only wood I have used has been in a pellet grill. What type of wood gives the best results doing it like this??? Thanks.

  • @user-xh5pi2nf9q
    @user-xh5pi2nf9q 2 ปีที่แล้ว

    I have had a thermapen for about 2 years now. The consistency of my cooks greatly improved. What’s funny is how cocky so many people are about NOT using thermometers. Baffles me.
    I’m a scientist in my professional life and I guess I just value accuracy and consistency

  • @evolvegod8761
    @evolvegod8761 ปีที่แล้ว

    Jeremy, did you have trouble attaching the belly bar shelf?

  • @mdahlin66
    @mdahlin66 2 ปีที่แล้ว

    I'd love to know more about this Franklin PK Grill. In particular, I'm curious about your thoughts on high heat vs. low n slow cooking, and I'm also curious about your thoughts on cleanup/maintenance of that grill.

  • @jacobmeyer4612
    @jacobmeyer4612 3 ปีที่แล้ว

    Would love to see your take on either a smoked reverse sear tri tip or prime rib using the PK for the sear for the Holiday season.

    • @MadScientistBBQ
      @MadScientistBBQ  3 ปีที่แล้ว

      Yeah I am wanting to try to smoke some things with it

  • @dawson1220
    @dawson1220 3 ปีที่แล้ว +4

    You should do a grill competition between that PK & a $20 grill from Wal-Mart.

    • @MadScientistBBQ
      @MadScientistBBQ  3 ปีที่แล้ว +2

      GREAT idea! Seriously, I’m gonna do this

  • @Jbowm32
    @Jbowm32 2 ปีที่แล้ว

    Can you compare the Weber kettle 26 vs this PK? In the market for a charcoal grill and would love the comparison across different cooks

  • @TheTeaMachine
    @TheTeaMachine 3 ปีที่แล้ว

    Just wanted to say THANK YOU for the Chimichurri recipe, I had a lady friend over and cooked dinner, I made this Chimichurri with serano peppers to pair with the steak I made and it was killer, I even used the some of the leftovers the next morning on my eggs.

  • @nathankoenegstein3253
    @nathankoenegstein3253 3 ปีที่แล้ว

    Do you think you get a hotter sear over cast iron/stainless on a stove top or over charcoal?

  • @Bradimus1
    @Bradimus1 3 ปีที่แล้ว

    Oh, and those sirloins from Costco are excellent if you can pick out some nice marbles ones. I made chili with them this week and pan seared a couple and basted in butter garlic and thyme.

  • @adamshuaib27
    @adamshuaib27 2 ปีที่แล้ว

    Have the sirloins made their debut yet on the cheap cuts series? They're readily available where I live but I see no marbling and haven't tried to cook one yet.

  • @gsomoco2041
    @gsomoco2041 3 ปีที่แล้ว

    Santa Maria style over red oak is the most under appreciated bbq.

  • @Bradimus1
    @Bradimus1 3 ปีที่แล้ว

    I like to grind salt, black pepper, and fresh garlic in a mortar and rub that into flank. It's pretty much my favorite summer steak.

  • @Peach_Of_A_Hand
    @Peach_Of_A_Hand 3 ปีที่แล้ว

    I have been looking at getting the meater + have you tried it yet or should I just buy a thermopen?

  • @darietkirkum2424
    @darietkirkum2424 3 ปีที่แล้ว +1

    I truly enjoy your videos. I've learned so much. Please keep them coming. Be blessed!!!!!!

  • @alexwheeler1468
    @alexwheeler1468 2 ปีที่แล้ว

    After some time what are your thoughts on the on the grill?

  • @JGill0124
    @JGill0124 3 ปีที่แล้ว

    How does the PK perform as a smoker? I know Weber Kettles can be used to smoke but I’m curious as how this one works. Thanks.

  • @wesbrownmd
    @wesbrownmd 3 ปีที่แล้ว +3

    In one of your brisket videos earlier this year, you mentioned toying with the idea of an in-person master class, going through a brisket cook start to finish. Did that ever materialize?

    • @MadScientistBBQ
      @MadScientistBBQ  3 ปีที่แล้ว +4

      Yup! Doing the first one in LA in February and another in Kentucky in the spring. We will be announcing then on Instagram

    • @wesbrownmd
      @wesbrownmd 3 ปีที่แล้ว

      Sweet, I'm in Bowling Green!

    • @MadScientistBBQ
      @MadScientistBBQ  3 ปีที่แล้ว

      @@wesbrownmd nice! When the weather warms up a bit, we should be able to make it happen

  • @carlbrown9082
    @carlbrown9082 3 ปีที่แล้ว +3

    Thanks for the thought-provoking video. I haven't yet tried the offset grill method yet. Here in South Africa, we tend to grill directly over open coals, which we call braai. To be honest, at the turn I found myself wondering why you weren't basting with butter, because the steak looked dry to me. Of course, I was proved wrong at the end because the steak was plenty juicy.
    That's why you're the Mad Scientist though.

    • @MadScientistBBQ
      @MadScientistBBQ  3 ปีที่แล้ว +1

      I would love to check out the authentic South African way of cooking. I hope to make it out there some day

    • @carlbrown9082
      @carlbrown9082 3 ปีที่แล้ว

      @@MadScientistBBQ We're as crazy about braai as you Americans are about BBQ. You'll have fun.

  • @jessegonzalez3270
    @jessegonzalez3270 3 ปีที่แล้ว

    Man trying that next. Question what's a good knife set to buy. Waiting on a apro n

  • @blakeumthun8128
    @blakeumthun8128 3 ปีที่แล้ว

    That Chimichurri recipe looks amazing! Definitely gonna give it a shot!
    For the "cheap cuts". That sirloin will definitely work. But, that next level would be to use the chimichurri as a marinade (4-6 hours) and leave some aside to dress the meat. I do this with a green chimichurri for venison and it has wowed everyone.
    On the PK Grill:
    What can it do that a Weber kettle can't do?
    At $700 you can buy 2-3 Weber kettles (depending on model and region) and set up multiple different cooks at once.
    How does it do for setting up multiple temp zones?

  • @smokinjaws3310
    @smokinjaws3310 3 ปีที่แล้ว +1

    The link for chimmichuri just took me to Greg’s channel. Is there any way to know which video it is in? Steak looked great. Can’t wait to see the cheap cut video.

    • @MadScientistBBQ
      @MadScientistBBQ  3 ปีที่แล้ว +1

      I have the full recipe in the description

  • @TatonkaQ
    @TatonkaQ 2 ปีที่แล้ว

    Jeremy what red chilies did you use? I would like to see a pork shoulder done on this PK with the updated features. I have had good luck doing a 8 hour cook on my pktk at my xmas station potluck.

  • @greggentry776
    @greggentry776 3 ปีที่แล้ว

    Just wondering how many grills/smokers do you have? Your favorite? And what happened to the cheap offset from Home Depot brisket cook? Thank you for the awesome videos!

  • @strengthcoachlondon
    @strengthcoachlondon 3 ปีที่แล้ว

    You would absolutely love cooking on an Argentine grill like Greg has where you burn the wood in a brasero and then rake the coals as they fall. For me, it's the best way to grill with live fire rather than charcoal.

  • @Den00013
    @Den00013 3 ปีที่แล้ว

    Do you have any plans on trying out indirect cooking, saw in your overview video pointing out the two vents? You could get a feel for the airflow, and how well heat is maintained when doing indirect low and slow cooks?

    • @MadScientistBBQ
      @MadScientistBBQ  3 ปีที่แล้ว

      I’m gonna do a low and slow cook on it just to see how it turns out. Will report the results

  • @wchops7578
    @wchops7578 3 ปีที่แล้ว +2

    Jeremy, can you test this grill with two steaks at the same time? One side have your wood coals you made and on the other a bed of lump charcoal like B&B brand. Seems like you have the space to do that test!

    • @MadScientistBBQ
      @MadScientistBBQ  3 ปีที่แล้ว

      Good idea. I haven’t thought of that but it’s definitely a good concept

  • @ajtuck93
    @ajtuck93 3 ปีที่แล้ว

    I have always reverse seared flank steak on a smoker and in many ways I prefer it over other, more expensive cuts

  • @AntsBBQCookout
    @AntsBBQCookout 3 ปีที่แล้ว

    What's that brand of your long sleeve?? I wanna get one!

  • @christopherstephens9550
    @christopherstephens9550 3 ปีที่แล้ว

    hey man, your opening shot is really great. Good job.

  • @jmnorris50
    @jmnorris50 3 ปีที่แล้ว

    I feel like I missed this somewhere, but what kindve wood would (heh) you recommend burning down?

  • @markscott4059
    @markscott4059 ปีที่แล้ว

    Pk grill worth it? Or a Weber a better choice?

  • @M_Ladd
    @M_Ladd 2 ปีที่แล้ว

    I need a heavy apron because it gets really cold where I'm from, and leather can keep you pretty warm when cooking outdoors!

  • @Stlmgnolia
    @Stlmgnolia 3 ปีที่แล้ว

    I'm curious whats the difference in the PK360 and the Franklin PK

  • @backyard_pitmaster2893
    @backyard_pitmaster2893 3 ปีที่แล้ว +1

    You know what I like? As much as I try to prevent it, this happens quite a bit: you know the shredded bits of brisket that come off when you slice it? I like to top grilled burgers with those, add a little bit of barbecue sauce…so good!

    • @MadScientistBBQ
      @MadScientistBBQ  3 ปีที่แล้ว +4

      Dang I never even thought of that. I bet it is pretty tasty

  • @pete4636
    @pete4636 3 ปีที่แล้ว

    Are the Franklin smokers/grills worth the price?

  • @JPE_DRAEB
    @JPE_DRAEB 3 ปีที่แล้ว +1

    Jeremy, can you just use lump charcoal? And can you do long cooks on the PK 300 without the ash covering or blocking the new stainless steel ash control system? And can you test what temperature of each hash marks of the Radial vents for ease of use and precise air control? Can you test the new hinge design for durability?

  • @danjennings5068
    @danjennings5068 3 ปีที่แล้ว

    Should do a direct-on-coals cook. I smoked some chicken leg quarters the other week and finished them on the coals to crisp the skin perfectly and they were awesome!

    • @sbdave
      @sbdave 3 ปีที่แล้ว +1

      He's done that in another video where he compares sears

    • @danjennings5068
      @danjennings5068 3 ปีที่แล้ว

      @@sbdave shoot I thought I'd watched all of his vids

  • @iAmJeffReYY
    @iAmJeffReYY 3 ปีที่แล้ว

    stoked for the cheap grill series and the choice sirloins. a staple for me

  • @pirateking58
    @pirateking58 3 ปีที่แล้ว

    I already have a smoker and am looking to get a charcoal grill for burgers and steaks. Do the PK have any advantages over a kettle grill? Reason in am asking is because of the steep price difference.

  • @jimmaltese8513
    @jimmaltese8513 3 ปีที่แล้ว +2

    Would love to see Green Mountain Grills send you one of their pellet grills to do a series on that particular brand.

    • @MadScientistBBQ
      @MadScientistBBQ  3 ปีที่แล้ว +5

      I’m filming with some GMG pellet smokers this week

  • @allencarmichael766
    @allencarmichael766 3 ปีที่แล้ว

    I enjoyed the video as always. i could find the link for the Chimichurri. Could you point me to it? Thanks

  • @ojalil9
    @ojalil9 2 ปีที่แล้ว

    Just made this recipe and let me tell you... It was DELICIOUS! Definitely recommend.

  • @kevinssmokehouse
    @kevinssmokehouse 3 ปีที่แล้ว

    Thanks to you, I want to, and have succeeded at, stepping up my barbecue game. Thank you ever so much!

  • @konopamike
    @konopamike 3 ปีที่แล้ว

    I can't wait for the Burch Barrel videos to come.

  • @henrybbanks
    @henrybbanks 3 ปีที่แล้ว

    How often do you clean it and how do you clean it?

  • @austingehman5550
    @austingehman5550 3 ปีที่แล้ว

    Jeremy, great video as always! When is your video dropping with your results of the best way to make briskets on a Traeger? Highly anticipating that video!

  • @stevesargent8499
    @stevesargent8499 3 ปีที่แล้ว

    That steak looked delicious. I love watching your videos, and have learned a lot of new things to try when I grill and slow cook on my off set. But i would love to see a detailed cleaning video. Grills, off set, etc.. Use cleaners or not? Pressure wash or not? After a cook, deep cleaning, winterizing, etc.. Pretty much everything you know and do to keep your cookers clean and the meat tasting great. Thank you for a awesome video.

  • @katzsteel
    @katzsteel 3 ปีที่แล้ว +4

    Do a head to head with the OG Weber kettle compared to PK cooking steaks and a slower indirect cook.

    • @MadScientistBBQ
      @MadScientistBBQ  3 ปีที่แล้ว +3

      Planning on it. PK grills are nice but I’m gonna really have to do a head to head and see if they are worth the price

    • @katzsteel
      @katzsteel 3 ปีที่แล้ว

      @@MadScientistBBQ looking forward to it. I especially appreciate your “cheap cuts”, series! Good stuff!

  • @jakoj2098
    @jakoj2098 3 ปีที่แล้ว

    Cool what's your best green chimi recipe

  • @dr.abdulqader
    @dr.abdulqader 3 ปีที่แล้ว

    Hey Jeremy
    How do you compare the PK against the weber? Does it have any extra benefits?
    For grilling I almost see it similar, but does it do better in slow cooks?

  • @averysmith4832
    @averysmith4832 3 ปีที่แล้ว

    Mad JACKED!!! Scientist BBQ

  • @Harleyforever20
    @Harleyforever20 3 ปีที่แล้ว

    I bought a pair of welding gloves at Harbor Freight for about $10.00. I use them ALL THE TIME.

  • @ericgtz66
    @ericgtz66 3 ปีที่แล้ว

    Love the grilling, wish you would do a summer grill series!
    How are the vent controls on the PK? I love my Weber for its price and would like to see a head to head against the PK

    • @MadScientistBBQ
      @MadScientistBBQ  3 ปีที่แล้ว

      The vents on the new model are much much better than the older one. I have to use it more to see how durable it is

  • @Metal_Auditor
    @Metal_Auditor 3 ปีที่แล้ว

    Have you messed with the SnS Kettle any? I have it and the PK360, and I've recently started using the SnS the most, and the main advantages for me are the greater cooking area and the ease of cleaning.

    • @MadScientistBBQ
      @MadScientistBBQ  3 ปีที่แล้ว

      I have once, but I didn’t really get to use it long enough to really get a good idea of how it works

  • @bourbonbrewque9433
    @bourbonbrewque9433 3 ปีที่แล้ว

    I love to burn coals and cook but dont always have time to burn coals for 3 lbs of carne asada I mean flank steak for a 6 min cook. I use mesquite lump for carne asada..I mean skirt steak. GREAT VIDEO!

  • @macthurmenbutist2180
    @macthurmenbutist2180 3 ปีที่แล้ว

    i have a question. can i cook a hallal food in this grill thing ?

  • @TheMatrix0022
    @TheMatrix0022 3 ปีที่แล้ว

    Jeremy you opened a can of worms by transferring wood coals to improve smoked favour. Are you suggesting soaked wood on coals provides a bitter taste (due to dirty fire)? Can you clarify which method you prefer and why?

    • @MadScientistBBQ
      @MadScientistBBQ  3 ปีที่แล้ว

      I think the soaked wood can be good if done in moderation. Too much and I think it ruins the flavor. With the wood coals, you can’t get too much smoke it seems, or at least I haven’t yet

  • @ArielK1987
    @ArielK1987 3 ปีที่แล้ว

    Jeremy would be an excellent outdoor cooking reviewer. Given how much knowledge he has of these products

    • @MadScientistBBQ
      @MadScientistBBQ  3 ปีที่แล้ว

      Thanks! I appreciate the vote of confidence

  • @albertosalinas5237
    @albertosalinas5237 3 ปีที่แล้ว

    We want to see cheap cut videos Jeremy! Also, if you want the best cheap steak, which is always the same price as sirloin here in Texas, grab yourself some Chuck Eye!

  • @balosfamiliacarrasco9499
    @balosfamiliacarrasco9499 3 ปีที่แล้ว +1

    Me encanta ver tus videos y me gusta mucho practicar tus trucos y recetas de echo e cocinado para mi familia y les a encantado Gracias y seguiré practicando algún día seré igual

    • @David-burrito
      @David-burrito 3 ปีที่แล้ว +1

      I didn't need to click "translate"!

  • @timGawarecki
    @timGawarecki 3 ปีที่แล้ว +3

    Jeremy, great video. Grilling science question for you, did you let the steak come up to room temp before cooking? Curious on your thought process especially for these thinner steaks. Cheers to working on our eating habits in 2022!

    • @MadScientistBBQ
      @MadScientistBBQ  3 ปีที่แล้ว +7

      I did not. I like the steak to be cold in the middle which helps prevent overcooking into something thin like this. On a thicker steak some people say that it helps. I have never found it to do anything other than increase the time I’m messing with it. Then again lots of OG chefs insist on it so I may be missing something.

    • @lsujester
      @lsujester 3 ปีที่แล้ว +2

      @@MadScientistBBQ You're not missing anything, as letting it sit on the counter accomplishes little to nothing. The internal temp difference between straight from the fridge and sitting on the counter for 20 minutes is only a few degrees. Lots of OG chefs do things just because they got that advice years ago, no matter if the science is saying otherwise. Sort of like how many of them still say searing "locks in juices".

  • @easykiwibbq2841
    @easykiwibbq2841 3 ปีที่แล้ว

    Love all your cooking bro!

  • @title214
    @title214 3 ปีที่แล้ว +1

    I'd love to see a clip montage of you and Malcom Reed taken just a second after a bite of something you cooked.

  • @Dsmo76
    @Dsmo76 3 ปีที่แล้ว +1

    Love your channel, I've learned so much from you so keep up the great videos! Can you please do a video using the Pit Barrel Cooker? I'd love to know what you think about them and see how some ribs you cook come out! Thanks

    • @MadScientistBBQ
      @MadScientistBBQ  3 ปีที่แล้ว +1

      I would love to do that. I’m actually getting a drum smoker right nown

  • @sail72
    @sail72 3 ปีที่แล้ว

    Jeremy, What do you do with the PK after you've finished your cook? How/when do you clean it out? Do you scrub out the inside or just leave it greasy? I'm currently using the PK charcoal basket but I'm thinking that bricks placed on edge in the bottom along with a 1/2 size "second level grate" will give more flexibility to adjust the direct/indirect ratio inside the grill. Any advice is appreciated!

  • @DrFrankenschtein
    @DrFrankenschtein 2 ปีที่แล้ว

    Thanks for the vid and thanks for sharing!

  • @WilliamRayCook
    @WilliamRayCook 3 ปีที่แล้ว

    What's your green chimi recipe?
    I share your initial thoughts on the PK300AF (I've used mine a couple of times). I would definitely get the PK300 over the old PK, just for the air vents, but nit sure the tray holders and belly bar are worth it. The left shelf would be more useful if the grill hinges were on the back, the way they were on my Dad's PK in the 70's. For the trAiler at the lake I will probably just get a regular PK300.

  • @MoCo_Filmmaker
    @MoCo_Filmmaker 3 ปีที่แล้ว

    One question specifically about the PK grill I'd be curious about, with lid down and coals even does it have any variation in temperature? I guess is one section going to run hotter than another.

  • @brentmcginn1732
    @brentmcginn1732 3 ปีที่แล้ว

    I watched on Chuds BBQ page him smoking a brisket in his offset and then he vacuum sealed the brisket and did like a 12hr rest in a sous vide bath at 160 degrees or something like that. I know you are a fan of the long rest and have a warming oven. I would love to see you do this and get your opinion on it. I think it is a good idea I'm just worried of what it might do to the bark but Chud had nothing but good things to say about the method. And so far Chud is the only video I have seen on it, but that doesn't mean there isn't more. Cheers

  • @eynki
    @eynki 3 ปีที่แล้ว

    thermapen or fireboard?

  • @troyv8302
    @troyv8302 3 ปีที่แล้ว +3

    I always make my guests stare at the steaks as they rest. Having to deal with the smell and sight makes them taste even better. At least that's my theory.

  • @kyleschepper1165
    @kyleschepper1165 3 ปีที่แล้ว

    I’d love to see a follow up on the brisket rub with the season salt, kosher salt and black pepper!

    • @MadScientistBBQ
      @MadScientistBBQ  3 ปีที่แล้ว +1

      It’s coming! I’ll be filming a video with John Lewis himself in January I think

  • @wtgphoto
    @wtgphoto 3 ปีที่แล้ว

    Love your videos Jeremy, have learned so much and most importantly the family is happy with what comes from the grill!! :)

  • @steveno7058
    @steveno7058 3 ปีที่แล้ว

    Great point about grill marks. Yet steak competitions are still judging appearance by grill marks.

  • @brettcopeland9295
    @brettcopeland9295 3 ปีที่แล้ว

    Lol....that is a cute grill. Would love to see you do a side by side competition with a ceramic cooker....ie Big Green Egg or Komado Joe. Aluminum is one of the most conductive materials in the world!!! Ceramic cookers trap the moisture and use lump charcoal. In my humble opinion....you would never cook on a metal grill again!!! You get them 600 degrees or slow smoke at 200 all night long. Much more versatile... for the money. If you are going to have only one cooker, you might as well get one that can do it all. I have Egg and a Deep South Smoker Gravity fed. Which is an insulated wall cooker for big stuff. Can you do a side by side comparison???

  • @pyrosled2290
    @pyrosled2290 3 ปีที่แล้ว

    Please compare the Franklin Smoker to the Fatstack 120. Does the world not have enough Weber/Green Egg/Traeger videos and advice? What has always made your channel great is the unobtanium.

  • @jahantabrizi1147
    @jahantabrizi1147 3 ปีที่แล้ว

    Jeremy's looking jacked! Damn son!

  • @ToneysBBQ
    @ToneysBBQ 3 ปีที่แล้ว

    Great video Jeremy - off-topic - opened a brisket this week, which had a deformed cut towards the middle ... I found the best way to smoke this, was to slice the brisket in half (point/flat) .. I've watched your videos for a while, but can't recall you ever slicing a brisket and cooking both halves separately - have you?

  • @douggore1431
    @douggore1431 3 ปีที่แล้ว +1

    Huge traps, sponsored by hone health on this episode. Kinda funny, but all jokes aside I can't stop staring at them

  • @misinformationwithrandy
    @misinformationwithrandy 3 ปีที่แล้ว

    How well does the PK grill work as a hotzone coolzone smoker?

    • @misinformationwithrandy
      @misinformationwithrandy 3 ปีที่แล้ว

      Can it be used with the snake method to produce a good rib, for example?

    • @MadScientistBBQ
      @MadScientistBBQ  3 ปีที่แล้ว +1

      I don’t really know but I’m willing to try it

  • @bottlecapboys6042
    @bottlecapboys6042 3 ปีที่แล้ว

    Love your videos! Could you make a video talking about PK grills in general and what makes them different from other grills? It would be really cool if you could compare grill types in general and what you can do with them (like offset smoker, PK, kamado/egg, even propane)? I think that would be awesome!!

  • @dice12tx
    @dice12tx 3 ปีที่แล้ว

    Great video.....I predict you'll have a million subscribers by the end of 2022.....great content and a good screen presence.

  • @topflight250
    @topflight250 3 ปีที่แล้ว +1

    When is the pellet series coming out? I feel like your views will skyrocket once those start.
    Cheers and thanks for the great content.

    • @MadScientistBBQ
      @MadScientistBBQ  3 ปีที่แล้ว +1

      I’m filming with pellet smokers this week!

    • @topflight250
      @topflight250 3 ปีที่แล้ว

      @@MadScientistBBQ love it bud. I know a ton of people are excited. I'm about to buy the new Char-Griller gravity feed so I'm hoping to take some pointers from the pellet series

  • @yopasjim
    @yopasjim 3 ปีที่แล้ว

    Jeremy, will you be in BBQHQ this weekend?

  • @jimduffy9773
    @jimduffy9773 3 ปีที่แล้ว

    Love the Scientist in your BBQ sir.

  • @arelycerda6003
    @arelycerda6003 3 ปีที่แล้ว

    I made a cowboy steak on a post oak fire once, to this day the best steak I've ever made

  • @ArtGuitarLTX
    @ArtGuitarLTX 3 ปีที่แล้ว

    You are the Thor of cooking meat. 😂🙏😅. So many amazing tips! #SouthTexas love!

  • @claylyons2645
    @claylyons2645 3 ปีที่แล้ว +1

    Great videos you're putting out!

  • @tinman4405
    @tinman4405 3 ปีที่แล้ว +2

    Would lump not be the same?

    • @MadScientistBBQ
      @MadScientistBBQ  3 ปีที่แล้ว +2

      No, the lump has been heated in the absence of oxygen so that it’s basically just carbon left over. The wood coals still have some of those volatile compounds left inside which adds a smokiness that lump doesn’t match

    • @abbsabbs8610
      @abbsabbs8610 3 ปีที่แล้ว

      You should have
      Mention this in the video as well, good question

  • @odinanderson6575
    @odinanderson6575 2 ปีที่แล้ว

    For those of us without a Franklin grill, would you do this on the Brazos’ cowboy grill?

  • @JoshandBabe
    @JoshandBabe 3 ปีที่แล้ว

    Fantastic cook

    • @MadScientistBBQ
      @MadScientistBBQ  3 ปีที่แล้ว +1

      Hey man. Just landed in LA this afternoon. You free sometime in the next week?

    • @JoshandBabe
      @JoshandBabe 3 ปีที่แล้ว

      @@MadScientistBBQ Yes sir, we are here. Just let me know your schedule.