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David Ledbetter
United States
Registrace 7. 02. 2020
High quality barbecue & cooking videos! Learn how to season cast iron, cook the best burger, and find the perfect grill under $500. When I became a dad, I embraced the stereotype and fell in love with outdoor cooking - there's a real pride in being able to smoke the best ribs on your block. We're also doing gear reviews, and veteran cooking tips to impress your favorite people. It’s going to be simple to follow, and a darn good time. Buckle up y’all, because THIS is some premium suburban dad content!
What Does A Bloody Mary Steak Taste Like?
What on earth does a Bloody Mary marinated steak taste like?
Recipe from Lindsay Eats: www.lindsayeats.com/blog/2020/8/8/bloody-mary-marinated-tri-tip-LzmGx
MY VERSION:
4 cups of V8 Juice
1/4 cup of neutral oil
1/8 cup worcestershire sauce
2 Tbspoon horseradish
Splash of Vodka (optional)
Several splashes of vinegar based hot sauce
1 tbsp garlic powder
1 Tbsp celery seed
1 tsp celery salt
juice of 1 lime
2 tsp white pepper
3 garlic clove, minced
4 tsp kosher salt (or 2 tsp table salt)
Sprinkle of MSG (optional)
Get ready for an explosion of flavor with my latest steak recipe featuring a mouthwatering Bloody Mary cocktail steak marinade! If you're looking for a grilling recipe that will elevate your steak game, you've come to the right place. This isn't just any steak recipe - it's a culinary masterpiece that will have your taste buds dancing with delight. Join me in the kitchen as I walk you through the steps to create this savory sensation. With simple ingredients and easy-to-follow instructions, this steak recipe is perfect for any occasion, whether it's a weeknight dinner or a weekend barbecue. The star of the show is undoubtedly the Bloody Mary steak marinade. Infused with bold flavors like tomato juice, Worcestershire sauce, and a kick of spicy horseradish, this marinade takes your steak to a whole new level of deliciousness. Forget boring old steak recipes - this one is sure to impress even the most discerning palate. So grab your apron and fire up the grill, because dinner is about to become a culinary adventure you won't soon forget! If you're a fan of quick and easy recipes that pack a punch, this one's for you. Tune in to my cooking video for all the mouthwatering details and get ready to wow your family and friends with this unforgettable Bloody Mary steak marinade.
What I use:
Two Way Reversible Griddle: amzn.to/3ziYpgn
Chainmail scrubber: amzn.to/3t9N9TE
Best beginner cast iron: amzn.to/4aa8DQN
Scrubbing Brush: amzn.to/3RaBUSO
Mini Cast Iron: amzn.to/3J2c3IS
Best Thermometer: www.avantlink.com/click.php?tt=cl&merchant_id=504989e8-60a3-41a9-bf0f-e83e99fc256e&website_id=b56ef154-94e6-43f3-8791-a347ee7705e1&url=https%3A%2F%2Fwww.thermoworks.com%2Fthermapen-one%2F
Infrared Thermometer: www.avantlink.com/click.php?tt=cl&merchant_id=504989e8-60a3-41a9-bf0f-e83e99fc256e&website_id=b56ef154-94e6-43f3-8791-a347ee7705e1&url=https%3A%2F%2Fwww.thermoworks.com%2Fir-gun%2F
Griddle Grease Cup Liners: amzn.to/3D8Zwk0
What I Use For Griddle Seasoning: amzn.to/3D8PVdg
Best value skillet: amzn.to/3NbAm8L
Pigtail Flipper: amzn.to/3Fkx6G0
Favorite Traeger Pellets: amzn.to/3zn7Rz9
Favorite Traeger: amzn.to/3TL5puv
Traeger Grease Bucket Liners: amzn.to/3f9FH3P
Heat Protectant Gloves: amzn.to/3fcTE12
Budget Cutting Board: amzn.to/3THiu85
Premium Cutting Board: amzn.to/3W81GbW
My favorite brisket knife: amzn.to/3Dx9pZT
My knife set: amzn.to/3szWeRI
Classic Weber Kettle: amzn.to/3SGqUeK
0:00 Intro
0:24 Marinade
1:34 "Sponsorship" (kind of)
2:00 Grilling and Chilling
2:30 Slicing and Dicing
2:47 What does it taste like?
3:32 Takeaways
Recipe from Lindsay Eats: www.lindsayeats.com/blog/2020/8/8/bloody-mary-marinated-tri-tip-LzmGx
MY VERSION:
4 cups of V8 Juice
1/4 cup of neutral oil
1/8 cup worcestershire sauce
2 Tbspoon horseradish
Splash of Vodka (optional)
Several splashes of vinegar based hot sauce
1 tbsp garlic powder
1 Tbsp celery seed
1 tsp celery salt
juice of 1 lime
2 tsp white pepper
3 garlic clove, minced
4 tsp kosher salt (or 2 tsp table salt)
Sprinkle of MSG (optional)
Get ready for an explosion of flavor with my latest steak recipe featuring a mouthwatering Bloody Mary cocktail steak marinade! If you're looking for a grilling recipe that will elevate your steak game, you've come to the right place. This isn't just any steak recipe - it's a culinary masterpiece that will have your taste buds dancing with delight. Join me in the kitchen as I walk you through the steps to create this savory sensation. With simple ingredients and easy-to-follow instructions, this steak recipe is perfect for any occasion, whether it's a weeknight dinner or a weekend barbecue. The star of the show is undoubtedly the Bloody Mary steak marinade. Infused with bold flavors like tomato juice, Worcestershire sauce, and a kick of spicy horseradish, this marinade takes your steak to a whole new level of deliciousness. Forget boring old steak recipes - this one is sure to impress even the most discerning palate. So grab your apron and fire up the grill, because dinner is about to become a culinary adventure you won't soon forget! If you're a fan of quick and easy recipes that pack a punch, this one's for you. Tune in to my cooking video for all the mouthwatering details and get ready to wow your family and friends with this unforgettable Bloody Mary steak marinade.
What I use:
Two Way Reversible Griddle: amzn.to/3ziYpgn
Chainmail scrubber: amzn.to/3t9N9TE
Best beginner cast iron: amzn.to/4aa8DQN
Scrubbing Brush: amzn.to/3RaBUSO
Mini Cast Iron: amzn.to/3J2c3IS
Best Thermometer: www.avantlink.com/click.php?tt=cl&merchant_id=504989e8-60a3-41a9-bf0f-e83e99fc256e&website_id=b56ef154-94e6-43f3-8791-a347ee7705e1&url=https%3A%2F%2Fwww.thermoworks.com%2Fthermapen-one%2F
Infrared Thermometer: www.avantlink.com/click.php?tt=cl&merchant_id=504989e8-60a3-41a9-bf0f-e83e99fc256e&website_id=b56ef154-94e6-43f3-8791-a347ee7705e1&url=https%3A%2F%2Fwww.thermoworks.com%2Fir-gun%2F
Griddle Grease Cup Liners: amzn.to/3D8Zwk0
What I Use For Griddle Seasoning: amzn.to/3D8PVdg
Best value skillet: amzn.to/3NbAm8L
Pigtail Flipper: amzn.to/3Fkx6G0
Favorite Traeger Pellets: amzn.to/3zn7Rz9
Favorite Traeger: amzn.to/3TL5puv
Traeger Grease Bucket Liners: amzn.to/3f9FH3P
Heat Protectant Gloves: amzn.to/3fcTE12
Budget Cutting Board: amzn.to/3THiu85
Premium Cutting Board: amzn.to/3W81GbW
My favorite brisket knife: amzn.to/3Dx9pZT
My knife set: amzn.to/3szWeRI
Classic Weber Kettle: amzn.to/3SGqUeK
0:00 Intro
0:24 Marinade
1:34 "Sponsorship" (kind of)
2:00 Grilling and Chilling
2:30 Slicing and Dicing
2:47 What does it taste like?
3:32 Takeaways
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Would love a follow up. How it fared through winter. Did it get hot enough for winter grilling? Falling apart? Tricks you learned. That sort of stuff.
Great video! Just finished smoking a rack following this. How long do you want to let them rest for this method?
30 minutes should be good! If you have them in a cooler wrapped in the foil you can do longer which never hurts
Dumb asf product 😂
Buying it was the right choice!
That not how you open the Amazon package. :)
I like to use an absurdly large kitchen knife to open mine
Why is it single use? Looks perfectly reuseable to me.
Only has one function is what that means.
@@SS-DaVinci yeah the only other thing I could’ve thought too do with this is using it on a cucumber when pickling so the brine can absorb faster
I use that very same recipe but instead of straight vinegar I use apple cider. Other than that it's exactly the same! What a nice concidence 👍🏻😋
i like fall off the bone
Loved the video, but all of the "Texas Crutch" methods use the smoker to maintain heat after they are wrapped. Why not just wrap them and stick then in the oven? Seems like a waste of pellets. Plus, the ribbies in the oven make the house smell amazing!😉
This is a great point! I’ve finished ribs in the oven many times 😎
Why foil instead of paper? The only thing I put tin foil on is a butt if I’m smoking pulled pork.
Thank you, there’s some really good information! I just got the 4 burner, so far, so good!
Ketchup doesn’t has high fructose corn syrup?
Who said I don't want slide off the bone ribs? I want them to melt!
Not a god video
Neat! My new one turned $180 if food into hockey pucks. Get a different smoker.
Perhaps you need to learn how to cook on it. Their is a learning curve with them; can’t imagine using a Webber where you have no control of temperature. Kind of like driving my dad’s Oldsmobile.
Thanks!
What do you think about the small tank 22" grill on legs with the top vs the big tank
St Louis ribs are considered side ribs vs baby back ribs?
GREAT video! Straightforward - very informative - no wasted content. THANK YOU!!
I tried this method and although they came out exactly as he explained, everyone in my house prefers the 3-2-1 method. You know, fall of the bone style. I am not trying to win an award, I am trying to win my family's taste buds.
The best recipe is your favorite recipe. If 3-2-1 is working for your family then keep it going!
It’s funny that the more expensive versions have the vent out the back, yours has it. The Pro series do not lol, interesting.
How in the goddamn hell have I spent 40 years on this stupid planet and have never thought of turning the ribs upside down when cutting?
😂😂
I have to say 321 are way better than your method. Thanks for trying though
Personally for me I find Truff absolutely vile and really do not like it
Thanks so much! So looking forward to doing this today. The 3-2-1 method always gave me bad results and I tried every trick in the book with temperature control, etc.
Keep your cook on going David. Kudos and Thank you for sharing. I love Miso. But who would have thought in BBQ! Cant wait to try it. Loved your video with recipe links.
I like to finish mine on the grill and sear them. It caramelizes the rub and makes a nice bark !!
Ditch that grabber tool. Paper towel is all you need. Good luck
👀 oh my!! Thanks for sharing!
That looked like a roof and walls, imma have to say that was indoors not outdoors
Dad joke of the year 🏆 Well played 🤣
They have one in Reno, NV.
Pro tip for those who don’t mind onions, is to slice up onions paper thin and then smash the burger down on a little handful of those onions. They will caramelize into the burger and it’s so good.
Is this the one in Utah? Draper area? I go there all the time.
But do they have Daddy Hinkle's?
Is this in Minnesota
I think this is near Kansas City
There’s also one in The Colony, TX
Also fort Collins Colorado!
This is in Meridian, Idaho
It seems that when you have more burners, you use more fuel inefficiently. I would prefer less burners and faster heat. Even moreso, I'd like to see grills with better heat distribution and even heat. Many grills concentrate heat only near the burners. There must be a way to disperse the heat more evenly... What do you know or think about that?
No one in the world of traditional gas grills has seemed to fully crack this code. All grills to some extent will have hot spots just due to the nature of the design. It will improve with more expensive brands (like Napoleon) but as of right now, it hasn’t been eliminated. Pellet grills and such don’t have this issue as much, as the heat source is much further from the grates and it relies almost entirely on convection (oven style) heat. Also Traeger’s new griddle seems to have very even heat distribution compared to the competition, so that’s an option too.
@david.ledbetter Thank you for that information David!
So 225f the entire time, correct?!
What size are the grates? I want to replace them with stainless.
What type of bread do you use
Brioche all day
I have that same grill but I feel the flame tube is too close to the bottom of the grate The more room between the bottom of the grate and the flame tube the better heat control you have and less flare up
Hey that’s me 🔥🔥🔥🔥
Great video! Is the griddle as Smokey as a traditional grilling?
Thank you!! No it’s not smokey at all. I’m sure you could add a smoke tube and close the lid if you want some of that wood flavor 🔥
I bought wind guards for the sides...Lowers the temp a lot...
men if u bbq and dont like fall off the bones men i dont think your bbq good and dont know how too
Cheers from BRANTFORD ONTARIO
Like your content simple fast and to the point
WATCH THIS BEFORE BUYING A TRAEGER! czcams.com/video/3M3CJdipJzM/video.html
Mimimi
I know kill At distance Is fun,But to be honest I never go without My "Melee weapon".
You can purchase wind guards for the sides which cut down on heat escaping. I got my first Blackstone in 2016 and am still using it! Love it!
The carnivore grill has the guards built in
Man I agree with you I even have another idea where you utilize two types of grills to complete your ribs