THE PERFECT STEAK On The Masterbuilt 1050 _ Kosmos Q

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 .

Yeah .

Oh yeah , we're right on .

Chuck .

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 .

Ok .

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 .

Done .

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 .

Yeah .

Yeah .

Um Bob's leaving us .

Yeah .

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 .

Yeah .

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 ?

Hm .

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 .

Peace .