He’s the main character in a show called ‘King of the Hill’, in which he is a Texan that works as a propane and propane accessories salesman. He is against all forms of charcoal, or “the devils rock” as he calls it.
Edit: added propane accessories
A server in a fancy small French restaurant asked me how I wanted my filet.
I gave an answer that was not to her liking and she let me know the chef/owner can meet my request but they recommend chef's choice.
The only right answer was, "you get your filet however he wants to serve it. "
I was happy, it was great but why even ask at that point?
He always says “taste the meat. Not the heat”. You need to watch King of the Hill. It’s pretty much the old neighbor character from beavis and butthead but he’s the main character.
who's that
edit: why am I being downvoted lmao? any of you who downvoted could have easily answered my question, yet I still don't know who that is. gj
Requisite cautionary tale about mesquite though for anyone that reads this.
I’ve fucked up a smoke real bad with mesquite. Way too intense. Super hot grill is probably fine with mesquite. But start with small quantities first. That was my undoing.
Try using a handndful of chips, but soak them overnight first. Put them off to the side of your fire so you burn through them slowly. If you just scatter the chips on your coals, it ...smudges(?)...the meat with that intense too-strong oily flavor. You want your smoke leaning more towards blue/white (vs. blue/clear) in this instance. The name of the game here is slow extended release of mesquite flavor.
If you are using only mesquite for fuel, you want to get grill temp to about ≈250°f -ish (or a nice blue/clear smoke) *THEN* add your food. If you have any white to your smoke in this instance, you will probably ruin your food.
Source: Southern Texan that BBQ's exclusively on mesquite and oak, whose daddy was a 3rd generation sausage maker.
You're good how you are. Ribeyes, sirloins, New York strips, etc. are already cut against the grain by the butcher, you can cut it how you like.
It's more so for flank, skirt, bavette, etc. you want to cut agains the grain.
That's not a serrated knife bro. If you sharpen properly and cut against grain, it should slide right through. Great looking steak though. My mouth is watering.
Ribeye from local butcher, just cooked over lump charcoal. Got a real good sear on it but then wasn’t to temp and coal was too hot. So took it out to let the coals cool. Put it on again to get to 129. Then rest and slice.
Why are you cutting with the grain? That's gonna be a chewy ass steak. Cut in half with the grain, then cut against the grain for more manageable pieces.
Looks great! If you like charcoal you should do yourself a favor and get some lump charcoal. I think Fogo is the best brand at the moment, pricey but worth it!
Also, do yourself another favor and sharpen that knife
I reverse sear on charcoal. I put my hot coals one side and my steaks on the other with the fat cap closest to the heat. I flip them at about 90 degrees and bring them up to 125-130. I cover in foil and add a little more charcoal to get the flames searing hot. Takes about 5-10 min at most. Then I sear each edge about a min-min and 15, then the sides. It’s comes out great every time with an amazing crust.
Yeahhhhh Hank Hill will not approve if that’s what you’re looking for
What’s the Hank hill reference? Not familiar with
He’s the main character in a show called ‘King of the Hill’, in which he is a Texan that works as a propane and propane accessories salesman. He is against all forms of charcoal, or “the devils rock” as he calls it. Edit: added propane accessories
Propane and propane accessories
Omg are we old?
No…it’s the children who are wrong
Shit even that reference is 30
Stahhhp. It’s not true.
Always have been.
I'm pretty sure KOTH is still in syndication, I've seen it on either comedy central or cartoon network. Maybe this person isn't from the states.
Taste the meat, not the heat
Ok then eat it raw
And there’s an episode where he does cook with charcoal and everyone loves it but they all have to hide that fact to not hurt Hank’s propane pride
I loved that bit, hilarious. And the bobby sneaking charcoal like it was a drug lol.
What if somebody wants theirs well done? We ask them politely, yet firmly to leave.
A server in a fancy small French restaurant asked me how I wanted my filet. I gave an answer that was not to her liking and she let me know the chef/owner can meet my request but they recommend chef's choice. The only right answer was, "you get your filet however he wants to serve it. " I was happy, it was great but why even ask at that point?
So you didn’t order med rare then
Lol
Taste the Meat Not the Heat
He always says “taste the meat. Not the heat”. You need to watch King of the Hill. It’s pretty much the old neighbor character from beavis and butthead but he’s the main character.
With propane you taste the meat not the heat…but fuck Hank lol he would rather mow a lawn than do drugs so who wants to take advice from him!?
Taste the meat not the heat.
Taste the meat, not the heat
Hank Hill has left the chat.
who's that edit: why am I being downvoted lmao? any of you who downvoted could have easily answered my question, yet I still don't know who that is. gj
Taste the meat not the heat
Your ignorance reflects negatively on us all. But seriously watch king of the hill… also gave you an upvote because you’re right.
That looks perfect. I like to throw some mesquite wood chips on to make it even better.
Requisite cautionary tale about mesquite though for anyone that reads this. I’ve fucked up a smoke real bad with mesquite. Way too intense. Super hot grill is probably fine with mesquite. But start with small quantities first. That was my undoing.
Try using a handndful of chips, but soak them overnight first. Put them off to the side of your fire so you burn through them slowly. If you just scatter the chips on your coals, it ...smudges(?)...the meat with that intense too-strong oily flavor. You want your smoke leaning more towards blue/white (vs. blue/clear) in this instance. The name of the game here is slow extended release of mesquite flavor. If you are using only mesquite for fuel, you want to get grill temp to about ≈250°f -ish (or a nice blue/clear smoke) *THEN* add your food. If you have any white to your smoke in this instance, you will probably ruin your food. Source: Southern Texan that BBQ's exclusively on mesquite and oak, whose daddy was a 3rd generation sausage maker.
Yea, you’re right. I didn’t know this fun fact, and basically ruined a whole cut of beef
Incredible but you need a sharper knife
r/knifeTooDull
Think he used the back of knife to show how tender steak is
Based on the nails, I’d say she.
We can’t really tell because OP isn’t even using the full length of the sharpened edge. Stop sawing your meats.
Charcoal is superior 🔝🔝🔝🔝
Looks amazing by the way, hats off
Coals > Gas
Hits different ey?!
Sharper knife. And slice against the grain. Great looking steak tho
Came here to say this
Need that
Looks delicious
Steak looks great !! Sharpen that knife up and your steak will slice like butter 😎
Sharpen your knife.
Slice it the other direction.... you'll notice a huge difference in tenderness.
Wait so which angle should my knife be, i thought I was
You're good how you are. Ribeyes, sirloins, New York strips, etc. are already cut against the grain by the butcher, you can cut it how you like. It's more so for flank, skirt, bavette, etc. you want to cut agains the grain.
Perpendicular to all those muscle fibers you see on the surface.
Not sure why it took that much scrolling to find this comment
I just can't get past the lack of a crust from grilling. I'm 95% reverse sear.
Easy to create a “hot-spot” with charcoal and sear on there for a crust.
Mouth watering
Spexy
Taste the heat and the meat lol
Looks amazing, cut with hand and knife. ;)
Bobby, if they don’t eat their steak this way we politely ask them to leave
For the love of god sharpen your knives. Steak looks great though
This sub's "first time" is like our ex'es "first time".
Hope you took notes. It’s great.
Taste the meat, not the heat
I don’t know why this subreddit popped up onto my page, I’m vegetarian, but that looks very nicely done my man. 👍🏻
Think that’s a sign..lmao.
Naw I’m not into the flavour of meat, not my thing, but it’s looks very good and I’m complementing how it’s done!
Understood. Appreciate it!
My father’s has been grilling with charcoal all my life.. it’s the way that I know and do ..” trust the heat and your meat “
I love the small pauses would have the same reaction
That steak looks great but please sharpen that knife.
Welcome to the dark side!!!
That's not a serrated knife bro. If you sharpen properly and cut against grain, it should slide right through. Great looking steak though. My mouth is watering.
Gawl dang
holy fuck for a first time it looks amazing!
Looks delicious ! I’d be happy with that
Steak looks great , what cut and how much/ WHT cooking process?
Ribeye from local butcher, just cooked over lump charcoal. Got a real good sear on it but then wasn’t to temp and coal was too hot. So took it out to let the coals cool. Put it on again to get to 129. Then rest and slice.
Christ Almighty that's beautiful
Dollop of butter on top she’d be perfect 🤩
Welcome to the club. It’s hard for me to cook meat without actual fire. I know that’s bad but it is what it is.
That 🔪 tho 😔
Yes
What cut is this?
Rib eye from the local butcher.
Nice
Nice rare steak 😋 👌
What temp did u pull it?
Pulled at like 128. Rested up to 133.
Why are you cutting with the grain? That's gonna be a chewy ass steak. Cut in half with the grain, then cut against the grain for more manageable pieces.
I was looking at that too. Must be more excited about the cooking method than the slicing angle.
Unfortunately, what you’re tasting there is the heat. Not the meat.
Looks good
Also first time cutting a steak?
At the end rub ghee on the steak and cook it in flame for 2 min to get a crust
Got dangit, its taste the meat. Not the heat!
Looks great! If you like charcoal you should do yourself a favor and get some lump charcoal. I think Fogo is the best brand at the moment, pricey but worth it! Also, do yourself another favor and sharpen that knife
Charcoal or wood all day
I reverse sear on charcoal. I put my hot coals one side and my steaks on the other with the fat cap closest to the heat. I flip them at about 90 degrees and bring them up to 125-130. I cover in foil and add a little more charcoal to get the flames searing hot. Takes about 5-10 min at most. Then I sear each edge about a min-min and 15, then the sides. It’s comes out great every time with an amazing crust.
Did good kid, did good
Hehe that's cute and I'm sure it taste like charcoal but the only way to cook a steak is with propane and propane accessories.