Bone in Ribeyes on the Grill w/ BBQ Sauce

hey guys welcome to the charcoal Kingthis is probably going to be one of mymost controversial videos I think I’meveryone I make why do you askI put barbecue sauce on my rib eyes staytuned[Music]alright guys so this is going to be atwo-part segment it’s really easy tocook a steak and it’s really easy tomess up mistake but it’s also reallyeasy to bout the wrong steak at thegrocery store and I’m going to show yousome slides through this video to showyou what to look for when you’re abuseda regular grocery store looking for agood kind of meat what do I mean by thatit’s all about the fat it’s all aboutthe fat now look that these rib eyeswere on sale for $5.99 at my localgrocery store and I can tell you rightnow this is not what you want to buy asyou can see through this picture thereis absolutely no fat to this and forthem to call this choice just going toshow you that us as consumers have to becareful of what we’re purchasing now ifyou notice these this is a well marbledrobot this is what you’re looking forthis ribeye was sold at the same priceat the other ribeye was sold for and youcan tell how much more fat and marblingthis has versus the other one this iswhat you need to buy because fat isflavor and I’m not talking about thechunky fats that the arrows pointing toI’m talking about the very small fatlines that run through the meat whenthis rib eyes cooked on the flame thisis what melts and this is what gives youa ribeye flavor now this is just anotherexample now this is a porterhouse youcan see because the filet is so large wewon’t get in the detail but that’s thetruth but you can see that this thing iswell marbled very heavy and this isexactly what you’re looking for whenyou’re going to the grocery store allright guys last one I promise now theseare sirloins probably a very very commonpiece of meat throughout the grocerystores I was lucky enough to find a promand for $5.99 a poundyou heard me $5.99 a pound for promsirloin you can see how well marbledthis is so don’t tell me you have tospend an arm and a leg at the grocerystore when you’re trying to purchasebeef the difference is is buying thebeef when it looks this good there’sprom choice and slit and that’sbasically our three options so this iswhat I have for you todaythis is a choice Ribot and I don’t knowif you can see that before zoom in[Music]all right now that you guys have seenthe difference between prom choice andselect this is how it gets controversialabout six years ago when we starteddoing well not when we start doingsteaks but I started playing aroundmistakes see what other people weredoing on the internet I thought why onthe world would somebody put mustard onthe steakthat sounds disgusting I did it loved itI think we did it for two years straightand you’re like what same thing I saidno way and what I found out was if alittle goes a long ways okay and sowe’re gonna put just a little bit ofmustard on our steaks and we’ll put onthe girl and I felt like I felt like itwould just basically make the crustdeeper I think the smoke in here to ityou definitely did not taste the mustardflavor but the overall flavor of thestate was just outstanding let’s fastforward probably three years from thereI’m doing burgers on the grill and Isaid men what weight can we enhance thisburger this is the go-to barbecue saucefor our family it’s just a traditionalprobably I’m sure all the grocery storethings have it KC masterpiece originalnothing fancy it’s thick its smoky andsweet basically how long my barbecuesauceso I said you know what let’s try thisone day because it’s got everything thegrill has that I want to add to my steakbut the sweetness part kind of scared mesure enough I put it online one day like10-15 years later we have never waveredthis has been our go-to for as long as Ican remember before you turn up yournose they turn this video off commentbelow and tell me how you like yoursteaks god we’ve seen mayonnaise we’veseen wasabi we’ve seen marinated steaksall over the internet so I’m justcurious to see what you guys do is yourfamily gets together and grows down agreat steakall right guys so what we have for youtoday is to choice bone-in ribeyes Idon’t know if you guys can see this butthis fat on this one is just absolutelyincrediblemy unprofessional opinion this is soclose to prom it’s not even funnythis came for the same package and youcould see the difference in the fat inthe marbling on this one then you canthis one my professional opinion wouldbe this is mortar choice this is whatyou would normally find in therestaurant so I’m pretty happy aboutthat I called dibs on this one I’malready telling you right now so how dowe season our steaks very simplebarbecue sauce like I said a little goesa long wayI’m telling what happens the sugars inthis help it terrible lossoh I’m telling the crust my wife likesblood cheese on itI couldn’t blue cheese sometimes not allthe time like I said look it goes a longways I just use the back of a spoon andjust kind of rub it in I definitelydon’t want this to be thick I don’t wantto be gloppy gloopy just a real thinlayer it helps the seasoning sticks toit almost like you know if you use oliveoil on your steak but instead you’rejust going to hatch the flavor just alittle bit little crushed sea salt I dolittle I do see some my steaks a littlebit little little liberally hope youguys kept it on film and once again mycalves endures I love this stuff I’mtelling you goes on everything you’llsee pretty even dusting you guys noticeif you go higher you get a more ofcontrolled dusting come back you with afresh crab garlicyou see my command centers move overhere lot of stuff I cook better Frenchstuff in it it’s good a good combinationmy waistline says so ah a little bit ofgarlic not a lot and we’re 200 this tothe other side next I’m gonna do isstart the grill get these bad boys onthere and I’ll see you outside all rightguys so we got our grill set up andwe’re gonna give you a little overviewand in just a second about how I like toset up my grill so probably 75 to 80percent of the time when I’ve set thegrillI’m only put the charcoal probably onlyjust like a corner of the grillit creates an immediate hot spot andallows a cooler side over here to letthe steaks rest we can close the lid ordo whatever I do it for chicken porkchops whatever it’s almost like the ideaof the exact opposite of indirectcooking I like to cook it hot and thenlet it rest other people like to bringit up to temperature and they finish offI’ll finish it off on the smoke there’stwo really just two different ways to doitwe’ve had our steaks out you gotta say Ikeep my little trusty hatchet big woodchunkswe’re only cooking two steaks it’s notgonna take longso I just like to break them down intomanageable pieces cuz once the steaks onthe grill you’re only looking maybe maxat ten minutes so that’s why I keep thishandy you always want to feel for yourflame that you guys say I can keep myhand over here all day long and honestlyjust it’s just not hot but this jokerright here I mean that’s pretty hotthat’s pretty intense they say aboutfive seconds I can’t even keep it overthere pretty close to it without burningmy hand that’s how you know you got ahot grillI’m gonna put a woodchuck right in themiddle and we’ll cook the steak on oneside of the chunk oh and the other sideof the chunks and the point of doingthat is this chunk of wood is eventuallygonna catch on fireand I’m not a big fan of the flare-upsyou get a picture on that withoutmelting the phone look at that boy sawso you can already see it’s on fire whenwe close that lid is gonna create thatsmoke of that nice Applewood that we’relooking forall right you ready I hope the sounds onbecause this is a sizzle we’ve beenwaiting for word you ready you guys hearthat look up victim steaks are I’msaying two Knuckles deep mmm my butcherRon give him a big shout out man hetreats me right if you guys ever getfriends in the butcher you know you gotit right then because they’re alwayslooking out for you hey man we got agood cut of meat in you want some steakstuff like that that’s how you do itjust see how it’s sizzleshut off the public’s – man they’vealways got good meat for me I’ve neverbeen disappointed Publix neat matter offact I’ll probably get 100 percent we’renot gonna say 95 percent 100 percent ofmy state from Publix look let meintroduce nearly did Instagram world heybaby girllook Noah knows what’s up come here lookwatch up she’s already got a ribeye bonefrom the other day somebody tell me onetime a neighbor told me listen no jokethey said buddy if I could just be yourdog and get the table scraps at yourfeeder I’d be a well-fed man and Ithought about that ever since yeah I getthe bones the rib bones the pork bonesthe rib eye bone yeah yeah you see yousay hey you can see that the dog has awaistline like your daddy a little bitwide yeahall right here we go back to businessyou guys see this flare up I’m gonna goahead move it now that’s what I’mtalking about people you see you guyssee that crust that’s not burnt that’snot nothing like that that right thereis what we’re looking for man that Chrisis so dang good I’m gonna move my grillover it list a little bit you see thatthat’s a good thing about this webersummit charcoal grill and this bad boylike grill on bank Cadillacbut don’t let it fool you do this on anygirl you want to see that’s more of acold spot right therethat’s why I’ve moved my grill over thisway I could tell what was happening youguys noticed haven’t closed the lid atall because I want those flames I wantthose flames to kiss the steak I don’twant to be overpowering by any means sowhat’s gonna happen I’ve seared them andthen my wife loves blue cheese so what’sgonna happen I’m gonna end up movingover here remember the indirect the coldspot so we’re gonna move these over justin a couple minutesclose the lid on and let them go forabout five seven minutes depending onhow hot it actually gets we can controlit with our damper all the way open oryou can adjust your temperature justlike thishmm now look at all that fatnow you’re talking about you you’ll geta minute we’re gonna let fat coming outof the bone you see that you all thatthat’s how you know you got a good pieceof meat guys when that fat like that’salready come out of the bone notice I’mtouching it it’s not ready to come offyet you guys noticed when you moved meatand it sticks to the grill and you gottayank it and fry it it’s not ready thatwas ready right there probably coversover that chunk of wood right there inthat flames hotter oh yeah oh yeah allright there’s the underside Thomas we’llmove it off the grill I’m gonna go boneside out bone side out the bone helpsdeflect the heat even though it heat upit helps deflect the heat sort of a boneside outthank yougoat cheese my wife loves it she’d takea prom steak she could take the theWagyu beef the Australian Wagyu the a5Wagyu the Japanese all that shenanigansand some still put goat cheese on it Idon’t know if I can make a sec withoutgoat cheese I just like to put on therecrumble it up once I close the lid it’sgonna soften that goat cheese right uptake your seat why so I have just just alittle bit I don’t like it much she doesalthough you can’t tell as much as I puton there all right when a close the lidclose the dampers about halfway sowhat’s going to happen that would chunkin there is just building up andbuilding up and so is the heat so nowwe’re creating like a an oven effectwith the smoke and the charcoal andwe’re just let that sit for about fiveminutes to come back and check it we’llsee what it’s done all right so this ishow we like to get our plates ready forour steaks this is probably about a halfof a tablespoon when you see the numberson the stick butter it’s about a half atablespoon and what I’ll do I’ll take mytrusty what’s your shear mm wishWorcester shear Lea & Perrins what wecall I couldn’t say that where if Itried and that’s do a couple dashesyou’re saying what for that looks weirdso this is my philosophythe steak is being cooked fromunderneath okay the top of the steak isonly getting indirect heat whether youput the lid on it or not it’s stillgetting some type of residual heat sowhen I put the butter on the plate inthe Worcestershire sauce we’re nottaking my steaks off the grill thehottest part of the steak is gonna goright on the butter it’s going toimmediate melt the butter and your poresin your meter open so what happens is itcreates this pan sauce on the bottom ofyour plate and as your meat cools it’sabsorbing that liquid you can’t put iton top and it could slowly melt and allthat stuff andblob but what happens is only really thepart where the butter melts is gettingthe fat and the flavor from the butterthe rest of it just drips off into theplate I’m going to show you what I’mtalking about in this one second andstage are so close to being done mmmalright guys in about five minutes mygrill stayed about 400 probably 415 425so we’re right through there I can’ttell how long it takes for you guysit depends on how windy is how muchoptions he gets how thick your steaksare or how long you let them rest Ithink there’s so many variables I thinkwould be irresponsible for me to tellyou 3 to 4 minutes per side take themoff from there done it just doesn’t worklike that but I would say this one childthermometer I’m gonna fill it first tome that’s exactly what I’m looking forabout a medium-rare to rare always checknext to the bone just for a second andwe’re even below rare we’re only at ahundred degrees right there get into thenormal part it’s about 110 which is whatI expected that’s always the rarest partthat’s why I put that bone facing thecoals because that’s going to deflectthe heat but protect your steaks andthat’s gonna absorb the heat on theother side which will allow it fromovercooking just right in the middleit’s about 115 on the bone and so thisstuff this take earlier the one that gothotter on this side of the grill thanthis side of the grill is gonna be aboutdone for me this one’s a little bit rareand that’s what I’m trying to tell youguys it’s so hard for me to tell youthree minutes on one side two minutesfrom the other if you can put your handover at bla bla blaman you guys do you that’s what it’s allabout just make sure you guys got one ofthese gadgets because he can save you inthe long run[Music]just look just look at thatmmm that bones camera lost pulling awayfrom the bone put this rod over thegrill just for a minute to heat it upgonna show them down here we’re nolonger cooking we’re just gonna warm thesteak upI’m gonna take my air vents and justturn it off what it does is when I closethis grill all those leftover charcoalis in there most of it’s gonna be reallyused on my next cook if you guys justkeep your air grates open after you cookit’s literally like burning moneyokay standard I don’t have enough moneyto burnsee how much cooler it is now that we’veopened the lid because it’s not thattense it’s building up I didn’t tell youthat that’s what happens you close thatlid and lose the loves of oxygen and ithas to pull it from underneath and comeout the top but when you open that lidall of a sudden we get that surge ofoxygen and then call it feet up prettyquick mmm we’ll keep this one here foryou guys see what I’m talking aboutnow whoever let this risk let’s say fiveminutes I definitely want to rest I’mnot going to cut them to show you guysthis great juicy picture I’d rather havea better steak than to cut it and showyou guys a juicier steak all right guysmoment of truth here we go so this isthe way I like my steaks I don’t know Ohblue that I bet I can you press downthat well that juice mmm still on topI’m going to move this some on my plateto get that pad of butter underneath itmmm create that pan sauce I was talkingabout what I’d have done without came infrom the Hat from the grill is I’ll justput the steaks right on here you couldprobably see from you could probably seefrom this one right here I’ll look atthat that’s what we’re losing all thatbutter melted on the bottom and thenatural juices from the steak mmm loadthese baked potatoes up right herethere’s a little baked potatoes withsour cream butter mm-hmm hey guys I justwant to say thanks for watching thecharcoal King if you guys like thesevideos please press that subscribebutton hit the notification button andshare it with all your friends see