On today's video .
We're gonna be knocking out bone in rib eye on the master .
You do this ?
I'm ready .
All right .
Wait on check .
Oh yeah , we're right on .
Chuck went over there to get some uh charcoal but we might get comfortable if he goes if he Oh , what are you doing ?
You hadn't even left yet .
How you doing ?
Um I get some uh charcoal in the other warehouse .
Y'all like the gun .
Well , good morning everybody .
It's a beautiful day here in Oklahoma City and today we're gonna be cooking some bad .
I can't say it bone in rib eyes that we got .
Do we get them from ?
It's a secret .
Ok , because I don't remember .
But anyways , hey , so here's what we're gonna do .
Let space .
We got the master belt right behind us .
The master belt .
10 50 .
We're gonna run it at 250 degrees .
We're gonna put these on the probably the middle grate until they hit 100 degrees .
And then there's a surprise because we're gonna take the grill grates and put them in there and see if we can get some really nice hash marks on this thing .
I think we can .
What about you ?
We 100% 100% .
So today we're gonna do these steaks a little bit different .
We're gonna use Texas beef and SPG .
Now , if you don't have these , it doesn't matter , use whatever you like , you don't have to get ours .
It's just what we do .
So , all right , without further and just so , you know , these are , these are two inch thick steaks .
Don't be afraid to use them seasoning and quick cry baby in downstairs in the comments about how much seasoning we use .
It's thick .
Look , look at , look at that .
All right .
You ready , bro ?
I'm ready .
Let's go .
All right , let's do it .
All right .
So we got them rubbed down .
We got our cooker at 250 degrees .
We put a couple hickory chunks in there and we're always using the , the roll out here .
He is .
I know every time we fire this up every time , like they know literally every time we come back here and film ups guy and then we sit back here for months and never seen him .
So here we go smell that , smell that hickory .
So we talking about so we're gonna put these babies right there and wait for them to hit 100 degrees .
Hold on , let me get my pro 100 degrees .
All right .
Just gonna put this right here in this little fat dude right in the middle .
Hope's not working .
Yeah , I gotta get my boom or 58 degrees .
I guess this can go in the trash .
I wonder what happened .
It's got some miles on it .
Yeah , this one's about probably five years old .
The great thing is , is you can just replace these .
What are these ?
I think they're like 10 bucks , 10 bucks you want to sell ?
These are the ones because they got the , the super fine needles .
Well , you don't know the mesh wire ones .
If you get them wet in your sink , they're done .
Hey , if you love the and barbecue , then this is the channel for you .
Make sure to smash that subscribe button and ring that bell .
So you don't miss a thing because on today's video , we're gonna be knocking out bone in rib eye on the master belt 10 50 .
And I know you're not even gonna believe this .
It's getting hard to find meat .
But I found these two beauties stashed away in my freezer and they are fantastic steaks .
So , with that being said , like , what are you guys finding ?
Is there anything where you're from ?
Leave me a comment down below where you're from and you know , kind of what you got going on your grill or what you can find , I guess in , in the , in the Walmart or what you can't find in the Costco or the Sam's , we couldn't find nothing when your last day you're leaving us .
Oh , Yeah .
Um Bob's leaving us .
We're not divorcing .
We're , we're , we're separating .
It's not you , it's me , it's not you .
We have some differences .
No , that's a good thing .
He's a good dude .
Fat little sucker .
We put , all right .
100 degrees , man .
Look at these suckers .
Oh All right .
So here's what we're gonna do .
Everybody loves a steak cooked on the barbecue .
They take on all the flavour from the smoky coals , and they're very , very easy to cook .
But you know how it can be .
Some people want them rare , medium rare or even well done .
So there's a few different tips I can show you to get it just right .
I've got two fantastic rib eyes here , beautifully marbled , and it's that fat that'll drip through and keep them lovely and moist on the barbecue .
Now , they've been out of the fridge for about 2030 minutes to bring them to temperature .
So they cook nice and evenly .
And all I've done is cover them a little bit of olive oil and salt and pepper on both sides , which I did last minute .
So it doesn't draw too much of that moisture out .
And you know what ?
When the steaks are this good , you don't need anything else .
So let's get them on the barbecue .
I've got a pair of long handled tongs here , and the coals are really white hot , so they're just perfect for cooking now .
You wanna leave them to sear , don't flip them , and then when they're ready turn them over only once , so the juices stay within the steak and they're perfect to eat .
These are cooking beautifully now .
Don't be alarmed about any flames .
It's just a bit of the fat dripping down onto the coals .
397.48 --> 467.1
These smell absolutely fantastic .
I'm gonna move some of this out away .
All right , let's let's see .
Do we nail it ?
What do you think ?
What do you think we did ?
We 100% chance .
I'm sure people in the comments will disagree .
Oh no .
Doesn't that look amazing ?
I'm gonna get a bite of this guy right here .
This , that's good .
So , hey , I wanna thank everybody for watching and don't forget our giveaway .
First link down in the description .
Go down there , click it , get signed up .
You could win a master belt .
Kind of like this one .
It's a smaller one but it's still man , you would be doing this .
Hey , thank you for watching .
I'll catch you in the next video .