Jack daniel's whiskey tomahawk ribeye steak (wow) 4k
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Date: 2020-05-27
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Comments and reviews: 9
-DNA-
Okay guys I like your videos, and typically South African we BBQ a lot. So I want to share my way of starting a charcoal fire. First make a pyramid with the bulk of charcoal you intend to use. Hide an brick / unit of the fire started item you like to use on the top of the pile, and cover it up so that the starter is covered by charcoal at the top of the pyramid. Light it up, and the fire will ignite all the way down into they pile much faster and efficient than from the bottom up. Real nice to see the result especially because it makes no sense this way. Have fun: )
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Okay guys I like your videos, and typically South African we BBQ a lot. So I want to share my way of starting a charcoal fire. First make a pyramid with the bulk of charcoal you intend to use. Hide an brick / unit of the fire started item you like to use on the top of the pile, and cover it up so that the starter is covered by charcoal at the top of the pyramid. Light it up, and the fire will ignite all the way down into they pile much faster and efficient than from the bottom up. Real nice to see the result especially because it makes no sense this way. Have fun: )
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yeahtube69
Wow I recently cooked a similar tomahawk in a similar way. only difference was I used Irish butter instead of oil / used Zip sauce instead of soy. used chili flakes instead of the paste and fresh garlic and rosemary a bit of tumeric and cumin powder and a half can of the small V8 juice. I also flamed off the Jack Daniels marinade because when I had used JD in the past it was a little over powering to the meat. Thanks for another video that makes me hungry even if I've eaten already!
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Wow I recently cooked a similar tomahawk in a similar way. only difference was I used Irish butter instead of oil / used Zip sauce instead of soy. used chili flakes instead of the paste and fresh garlic and rosemary a bit of tumeric and cumin powder and a half can of the small V8 juice. I also flamed off the Jack Daniels marinade because when I had used JD in the past it was a little over powering to the meat. Thanks for another video that makes me hungry even if I've eaten already!
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Red
Sam, every year El reno, OK. Makes an 800 pound onion burger On May 1st. But they also have 3 restaurants that make normal size onion burgers, they take actual brick trials the point has been cut off to leave a spatula look for a max press on the meat and the onions are angel hair like their so thin put right on the meatpatty just gets caramelized, it truly is the best burger in the world. I would love to see you recreate this one Sam maybe make even better.
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Sam, every year El reno, OK. Makes an 800 pound onion burger On May 1st. But they also have 3 restaurants that make normal size onion burgers, they take actual brick trials the point has been cut off to leave a spatula look for a max press on the meat and the onions are angel hair like their so thin put right on the meatpatty just gets caramelized, it truly is the best burger in the world. I would love to see you recreate this one Sam maybe make even better.
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Home
You need to get that grill hotter and melt that fat, turn into butter. Shouldn't even have to chew it. Start your meat with garlic salt with parsley, worcestershire sauce and a fork. Don't salt the glaze. You can do only the fat and not the meat if you want, either way phenomenal. Love the videos, you know the way to a girls heart. You should do more desserts, or teach us how to use odd ball stuff like cactus and steak portobello.
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You need to get that grill hotter and melt that fat, turn into butter. Shouldn't even have to chew it. Start your meat with garlic salt with parsley, worcestershire sauce and a fork. Don't salt the glaze. You can do only the fat and not the meat if you want, either way phenomenal. Love the videos, you know the way to a girls heart. You should do more desserts, or teach us how to use odd ball stuff like cactus and steak portobello.
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hohnercorso
You probably know already, but in case you did not, Charcoal does NOT impart any taste into bbq'd meat. The difference is that the temperature of charcoal is high enough to bring out those drippings from meat on the charcoal which creates the flavour and it is this that gives meat a different flavour than that from a gas grill. Search it yourself. please!
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You probably know already, but in case you did not, Charcoal does NOT impart any taste into bbq'd meat. The difference is that the temperature of charcoal is high enough to bring out those drippings from meat on the charcoal which creates the flavour and it is this that gives meat a different flavour than that from a gas grill. Search it yourself. please!
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Louis
I know many people say the rule is to cook a steak to medium rare or so but can you make a video cooking to well done. Again, I know many think thats a sin, but there are people who prefer it that way (me. Besides, its easy to make something tender when its half-way cooked. Thanks in advance
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I know many people say the rule is to cook a steak to medium rare or so but can you make a video cooking to well done. Again, I know many think thats a sin, but there are people who prefer it that way (me. Besides, its easy to make something tender when its half-way cooked. Thanks in advance
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Guest
2: 19 Jack Daniels isn't bourbon. Its not my opinion, it even says so on their website. I always thought it was interesting that in the Shining, JD is referred to as bourbon. Kubrick certainly knew it wasn't. Jack and Danny are the names of the father and son.
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2: 19 Jack Daniels isn't bourbon. Its not my opinion, it even says so on their website. I always thought it was interesting that in the Shining, JD is referred to as bourbon. Kubrick certainly knew it wasn't. Jack and Danny are the names of the father and son.
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Mike
I watched this video yesterday on my lunch break and made this glaze (but subbed in Jim Beam because I was out of Jack) and used it on some beef short ribs. Absolutely delicious. More better than any glaze I've ever used!
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I watched this video yesterday on my lunch break and made this glaze (but subbed in Jim Beam because I was out of Jack) and used it on some beef short ribs. Absolutely delicious. More better than any glaze I've ever used!
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Holden
Try kochujang instead of the red chili paste. I mixed that with hoisin, fresh garlic, and Bullseye sauce, and used it as a marinade on my wings. Next time, I might try adding a little Jack and cooking it down!
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Try kochujang instead of the red chili paste. I mixed that with hoisin, fresh garlic, and Bullseye sauce, and used it as a marinade on my wings. Next time, I might try adding a little Jack and cooking it down!
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