Steak Frites! | Chuds BBQ
Vložit
- čas přidán 10. 07. 2024
- Stock up on Some Fantastic Meats Now At www.porterroad.com/chudtomahawk using this link you can save 15% off Your First Order!
Please LIKE and SUBSCRIBE
Patreon.com/ChudsBBQ
ChudsBBQ.com
Insta: @chudsbbq
►Full list of things I use and recommend:
www.chudsbbq.com/pages/affili...
_________________________________________
Pots & Pans
_________________________________________
►Made In Stainless Clad Set
madeincookware.pxf.io/9Wmxn0
►Made In Carbon Steel Set
madeincookware.pxf.io/jWNDQv
►Made In Wok
madeincookware.pxf.io/7mELnr
Knives
_________________________________________
►8" Chef’s Knife
madeincookware.pxf.io/x9eXrd
►6" Nakiri
madeincookware.pxf.io/5bWmy9
►Boning Knife
amzn.to/2zRXeZu
►Bone Saw
amzn.to/2YbOqYf
Meat Processing
_________________________________________
►Meat Grinder
bit.ly/3iLUPCE
►Sausage Stuffer
bit.ly/36zBfXX
►Meat Mixer
bit.ly/3JS66NJ
►Meat Slicer
Appliances
_________________________________________
►Weber Kettle
weberinc.sjv.io/BX9obL
►Chamber Vacuum Sealer
bit.ly/3uEoQtx
►Sous Vide
bit.ly/3JNcR3j
►Toaster Oven
breville.oie8.net/x9jY6A
►Deep Fryer
amzn.to/3aOYISS
►Vitamix Blender
www.tkqlhce.com/click-1007817...
►Kitchenaid Mixer
amzn.to/2IrAFir
►Food Processor
amzn.to/389w3Go
Ingredients
_________________________________________
►Chud Rub and 16 Mesh Black Pepper
shopchuds.com
►Fogo Charcoal
www.fogocharcoal.com/?ref=iog...
►Wagyu Tallow
amzn.to/3laAWak
►Dough Conditioner
amzn.to/3YBWNZh
►High Temp Cheese
amzn.to/37W8MsR
►Pink Salt
amzn.to/2MYdPxY
►Sodium Citrate
amzn.to/3f3Zqw1
►Hog Casings
amzn.to/2Ccn4Ze
►Sheep casings
amzn.to/323XOgX
Small Cooking Tools
_________________________________________
►Garlic Mandolin
amzn.to/3u144YO
►Pepper Cannon
www.mannkitchen.com/chudsbbq
►Instant Read Thermometer
alnk.to/4BFOq8g
►Flame Thrower
www.chudsbbq.com/products/sea...
►Fire Blower
amzn.to/2YFG4Z4
►Cold Smoke Generator
amzn.to/3KkUxOy
►Injector
amzn.to/34wtJIr
►Scale
amzn.to/3fw3Uf0
►Rub Tub
amzn.to/37KVMom
►Burger Press
amzn.to/2Y8B2m0
►Butcher paper
amzn.to/2X7D6KK
►Paper stand
amzn.to/2WKxl6S
►Cutting Board
amzn.to/3cJTdEW
Welding Tools
_________________________________________
►Blowtorch
amzn.to/2W25lLk
►Welder
amzn.to/3RRGghP
►Angle grinder
amzn.to/2V3pq3L
►Grinder Blades
amzn.to/2JWEx8x
►Chop Saw
amzn.to/3nMxF0Q
►Pipe Level
amzn.to/3cdNqGL
Camera Gear
_________________________________________
►Camera
amzn.to/3JToTuG
►Camera Lens
amzn.to/3lchQTK
►Tripod
amzn.to/3x3He0J
►Drone
amzn.to/2V7VIwK - Jak na to + styl
The key I found in a reverse sear is to cook it to 115° , and then let it rest down to 100° and then sear on a screaming hot grill. I get it to 125° and let it rest for 10 minutes. It works for me. I am carnivore, and do an absolute ton of steak.
I do this exact same thing. Gives a lot more room for that perfect sear without getting close to overcooking it. Works flawlessly with my smoked tritip.
Ribeye and eggs, everyday
Same here! Perfect every time.
Carnivore FTW!
Yup! 115 is absolutely the sweet spot for reverse sear and it's definitely better than sear then cook. So much more of that flavor gets into the meat.
Chopping montage was extra satisfying today 😊
Brooks happy dance says it all!
Yeah. You said it first. This was the first time I noticed her dancing around as she ate.
Once again , I am smiling from ear to ear !!!.. BBQ GOD !
Double Chud Day!? Huzzah! 🎉
I know I thought maybe he screwed up and was going to remove one, glad he didn't
@@jamesbell5793he did :/
@@Cray2TheZ exactly...i was in mid watch when it was pulled?!
@@KyleKendall71 I hate that when it happens! Oh, well.. I guess you got a nice sneak peek ;)
Austinite here - The thumbnail, graphic design, and branding of this channel is so solid. Thanks for the great content.
As for the french fries, the important parts of a triple cooked fry, invented by Heston Blumenthal of the Fat Duck, is first of all cook them in water till they almost fall apart, this is very important and often forgotten.
Resting the cooked fries in the fridge, freezer or freeze dryer, is of utmost importance you need to lower the moisture content of the fries, if you want the starch to transition into the glass phase. The transition into the glass phase during frying is what makes fries crisp and crunchy.
I cannot emphasize enough how important it is to fully cool and lower the moisture content of the fries, without low moisture content the starch cannot transition properly into a glass phase and you will get rubbery limp fries.
After the first frying stage (266f 5min) resting and fully cooling the fries is once again of the utmost importance.
The second frying is done by Heston at 356f for 7 mins. It can be done at higher temperatures 392f for slightly shorter times, as the high temperature will aid in the starch transitioning into the glass phase.
@9:33 about the potential to overcook a reverse sear, my method is to take it off at 115 to 120 and put it in the refrigerator for at least 60 minutes before searing back up to around 130 and resting for at least 30 minutes. It takes longer, but if you plan on the extra time in the fridge before searing, the results are amazing. IMHO, of course.
Love the Letterkenny “to be fair” reference
YES
Canadian here. Loved it.
The evolution of the 'speed chop' is now the 'speed peel'. Love it!
I live for the chop
Definitely agree with the crust thing, It’s gotta look good too
agreed on the crust of a steak being more important than the cook itself
I was watching this at work, and, the chopping sequence was so smooth I nodded off 😂
This is my glowing endorsement for the asmr knife work as a segment of the video 👌🏾
Great timing for me. I am planning a similar dinner. I dry brine the night before, add fresh cracked pepper, reverse sear, starting low and slow on the grill with a little smoke, and finish by searing the steak. Since the grill is nice and hot, then I grill some Asparagus with olive oil, salt, and pepper. Pair it with a nice Bordeaux and voila! Dinner is served. :D
I buy whole rib roasts when they go on sale around Christmas. I then slice them into 3 lb steaks, and cook them all year. One steak is sufficient to feed my 6 person family with a leftover bone for lunch the next day. I smoke mine on my lectric smoker at 140 for about two hours, then onto a hot ass charcoal grill once the steak hits 120. Five to ten minutes a side finishes the steak out about 130, which is right for the pickiest eater in my house.
I hope someday Brad makes a super cut of just cutting/peeling/etc sped up. Just like 8 hours of it straight. Like one of those yule log channels, only chud cutting.
(Deep voice) “Did you say Steak???” Am I the only one that caught the Deuce Bigalow Male Gigolo reference?! 😂
I love the reverse sear. I've found the smoking first dries the exterior, which makes for an amazing crust, but it has a nice mahogany hue to it. As others have mentioned, resting the steak before the sear makes all the difference in making sure your don't overcook it.
I agree with this, let it rest before you sear it, then get the crust going. The result is a perfectly cooked steak with flavour you cannot get with the traditional method.
Definitely agree! Crust is king!
That looks amazing! Thanks for sharing!!
This guy is quick with a knife!
One of the coolest experiments I’ve been doing over the last six months; picked up a thermometer from Combustion Inc. with 8 temp probes and watch the temperature rise as you cook and then watch it rest and carryover and how it moves. I find that at least on my gas grill, where I shut the lid and use grill gates that it takes about eight minutes for a 1.5in strip or ribeye. Two minutes, flip four times. That brings the center up to about 105 and then pull and let rest and watch it keep carrying until about 125-130. And just like you, if the center doesn’t hit what you think it will, you can put it back on for a minute or two and it will bump it up. Your rest on the heated grill is what probably took you over.
I'm drooling yum!
Your editing skills are on point, the potato peeling especially
Legit master chef!
Lookin' good! Def going to have to try this out
Great video! Thanks for sharing.
Sear at 750f plus with the grill top up finish indirect with a half beer & half butter mop sauce is my method for thick cuts. Green pepper corns & sweet paprika are also unbelievably good additions.
Did some hand cut fries recently when I was making Chicken Fried Steak using Beef Tallow. Did a soak and two stage fry (thank you Bill Millers some 30 plus years ago) and my family was blown away with my small attempt. Will certainly try to take it to the Chud level next time
Really enjoy your videos, enthusiasm, and knowledge. Keep it up! Damn that Tomahawk looked delicious.
And I am truly inspired by your culinary expertise and passion. Your ability to create flavors that tantalize the senses and bring joy to every bite is exceptional. Your dedication to perfecting your craft shines through in every dish!
And I am Floating Village
Food as always looks fantaste-ic! love to see the great knife work as well. great job my guy!
That potato peeling scene was epic,,,, very soothing. Delicious looking meal!!
Your progression over the last couple years as a vegetable chopper... world class! You need to think about trying g for a Guinness Book entry!
One day after my 4 kids are grown, and inflation stops killing me, I will be able to afford to order a chuds grill. Keep going man, I need like 7 years, I'll keep subscribed.
Y'know, I was watching an ad on one of your videos for Helix where you show the configuration process, and I gotta say, you are peak Dog Dad. Building your mattress for "Official Taste Tester" rather than Brooke.
Legend.
Thank you for that extended potato cutting ASMR 😅
In Belgium (famous for making the best friet in the world) they combine that first stap by pre frying the potato at 160ºC in oil and not use water for pre boiling at all.
That look on your face with the cicada was hilarious!!!
Chud, you ever sleep? Video is ending and you got another chimney going haha!
Thank you for your efforts. I've learned a lot from you these past couple years.
Porter Road products are top shelf. I buy all my backfat from them for sausage making.
I agree. We pull ours at 110-115 and rest then sear also. Comes out great every time. Keep up the great work!
Love a good crust but I also want my medium steak! Yum. Great vid
Nothing wrong with Russets. We have a special Caribou Russets. Why do you need your potatoes white? Just rinse em off and fry em up! Dark Russet fries are the best with malt vinegar.
Lookin' good! Cheers, Bradley! 👍🏻👍🏻✌️
Nice Chud box💯👌
You Rock, another incredible video!!
You are a master. Love your content sir!
Thank you, i needed that
100% reverse sear. No issues getting a killer crust or overcooking.
Super fun and interesting video Bradley - love your work! Of course, now I'm on the hunt at restro supply stores for secret potatoes next week tho!
That looks tasty 😊
Brad ya should slice up onions and mix in with your fresh potatoes not frozen, add salt and lots of black pepper then smother fry in a pan .
Both methods are really good on steaks. I prefer the reverse sear for the wall to wall medium rare no gray band. Get some extra flavor from the smoke. As others have said, pulling at IT 115 degrees and letting it rest will allow for a harder sear without over cooking the steak.
That look when that cicadda got in your light that should be on a t shirt great vid
You know it's good when she started dancing😂
Looks delicious! Can't wait for that backyard Hawaiian Kalua pork video 😋
Chud, I use my Yoder all the time for reverse sear. Smoke to internal 100-110 pull, then move the steel plate crank to 450. Buy the time it takes for that raging flame the stake is ready for an awesome sear. I find using the regular grates allows for more exposer to flame than the aluminum sear grates.
Love the fact that you’re teaching Americans how to braai 😎
Dude yes! ❤
Awesome
I have boiled russets (cut into fries) in salty water with a splash of white vinegar before, skipping the rinse stage, maybe for like 4 minutes or so. Let them steam dry on a rack and then do the double fry. Turned out really damn good. Great video as always!
Ive found just salted butter before resting is enough salt content to finish (after the initial pre-cook salt/pepper seasoning)
I think I need that slide grade for my chudbox...
Because of you. I only use Porter Road now. I used to use other online "farms" but Porter Roads meat is great and customer service is amazing.
Their brisket though a little expensive is very very good.
@@MrThespian4a little .? Come on man . More like robbery
I always do a reverse sear on my steak. I use my offset to bring it to about 110, let it rest for 10 mins or so then sear it either over grill on the fire box, or inside on a screaming hot cast iron skillet.
Two Chud videos in one day???? My birthday was a few weeks ago, but I'll take it!
Looks great! for extra crispy fries, try omitting the paper towel in the bowl step. What you are doing there is creating an environment rich in steam which will start working against the crispy you just put on with the fryer. A wire rack on a pan will help to retain the crisp factor.
to get the fries a lil more crunchy try a lil bit of cornstarch on them before the last fry.
I typically run the water clear on my potatoes as well, but i add ice to the water to kinda blanch them in a sense. I then dry them off and double fry them in beef tallow.
Undercover Letterkenny shout out my man.
one cut I've not done yet but so need to give it a go
I have found that the reverse sear gets a better crust. The crust forms when all the moisture has been removed. Searing it fresh steams it for the first few minutes. Instead cook it reverse sear to your desired temp and that will dry out the surface of all moisture completely, let it rest while you add some coals to the fire and then blast it hot as you can. If you cook it to below your target temp there is no need to rest before searing.
“They’re not going to look like McDonald’s French fries….” GOOD! I keep hearing people on CZcams rave about McD French fries. I don’t know if it’s regional, but here in upstate NY, the McD fries are normally flaccid, undercooked, under-seasoned shoestrings. Virtually every other fast food place does a better job (which usually isn’t saying much.) I’ll have to try them from another part of the country some time to see if I’m missing something.
Legend
I smoke at 180-200 then flame broil it to ensure i get great crust with out over cooking the inside
Love it! I am with you on the traditional sear. I have been pulling at 118º to get a good rare that I prefer. I also soak my fries with a bit of vinegar, I think that helps with the crisp a bit. Overall, I would definitely devour that meal.
Gonna go ahead and add fries to the list of things that dont get better when prepared at home. Along with potato chips and hot dogs.
freeze the frys before the frying gets me crispy every time.
Great!
This is my favorite steak
It was a great my bro 👌👌👌👌
I take off my steak at a pretty low temp so i dont overcook it when i sear it. You could also always sear first and then put it in the oven the rest of the way.
Agree on the reverse sear, I went back to normal for the same reason, I don't get the color I want at the end sometimes and feel like I need to sear longer for the crust I want and then I fear overcooking! Im with ya!
As a person from the French fry capital of the world. The key to a good fry is blanching them before the first fry. No need for an overnight soak.
I use the pellet grill for the reverse sear. Leaves a little smoke ring instead of a gray band after the sear. I rest them, then sear them off over the open fire box.
For the algorithm bay bay!!!
7:14 Chud my man water boils 1 temperature and cannot exceed that temperature unless it is pressurized. Even the very bottom of the pot would be within reason of 212 degrees because the water is cooling it just like a watercooler on your PC.
9:23 as another BBQ lover, yes you're absolutely correct. Except I would say perfect crust with medium temperature is my favorite. I like the reverse sear but you bring it up to 100-110 at most before you sear and you do not wait you just dab it dry and right in for the sear.
19:43 happy steak dance rofl
if u dont boil them and do a 5 min cook in the fryer at 350 take them out then put them in the fridge for a hour to 3 then do the 3 min flash fry they will be way more crispy and still cooked through
I watch all ur videos and they r great. I appreciate when u admit that u may have slightly overcooked the steak ( it still looked great!). And of course no video would b complete without the “official taste tester!” I’m gonna check out porter road. Thanx
When I reverse sear, I always rest my steak for 20ish minutes before I sear it. The temp drops while resting, and then I can sear it without worrying about it being overdone.
reverse sear till internal hit 100-110. much colder than 120-130. this will give you time to get that perfect crust , imo
I have found that the best reverse sear needs to be pulled at 100-110 degrees and then seared for 2 minutes per side on a thick cut steak like that. Anything more will for sure end up overdone. Ironically I am on the other side where I feel like traditional searing always winds up with an overcooked steak that has lost the best crust while it came up to temp. Love your videos. Not a critique at all. Just sharing what has worked for us.
Have you tried a simple double fry in beef tallow for your fries? Because this is how French folks do French fries
Best way to cook a steak like that, and I'm surprised you are not doing it this way, is to smoke it low (225) till it comes to about 90 degrees, then Sous Vide at your temp of choice, then sear, in cast iron or on the coals till you get your crust. Best of all methods.
i'd love to try a tomahawk, but dad gum they're so expensive, looks really good man
For the fries try lactofermenting first. Josh Weissman has a vid where he tested that method.
Hollandaise sauce 11/10 (it does go to 11). A great plated feast you cooked up there. =^)
Corn starch on the fries does a lot for crispy.
Maybe you can try breading the fries or dusting them in a seasoned flour cornstarch mix, that might make them crunchy.😅
I’ve felt let down by the reverse sear too. I greatly prefer to just go right at it. I have a Masterbuilt Gravity and it only gets to 700 degress. On a normal ribeye/New York, 4 min per side gets me a perfect medium rare with a pretty decent crust. My favorite method is a little out there, but hear me out…I fill a chimney with a good lump charcoal and light it on my Webber kettle. Once all of the charcoal is lit, I put a grate on the chimney and a fan under the kettle blowing into the bottom vents. When the airflow is right, the flames coming out of the chimney look and sound like a small jet engine. I put the steak on the grate for 30 seconds, rotate 90 degrees and give it another 30 seconds. Then flip and repeat. Rest 5 min and it’s perfectly med rare, no grey inside, a beautiful crust outside, and far more juicy than any other method I’ve tried. I have no idea how hot I’m cooking at that point, but it’s best to do the flipping with a glove on. The only downside is trying to cook multiple steaks this way, so I don’t do it as much as I’d like to.