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@@denlyon1 370c

@@josephxd6574 don't cook to time, cook to internal temperature

@@naileshmistry4124 was lovely and juicy and very tasty

@@Chelseacarefree-nm8tm cheers

160c direct then move to indirect

Brilliant thanks mate - last q if you happen to see this....fat side down over the coals at 160c...for roughly how long before giving it a check?

@@RJ-se9ic until it's crispy, little peeks ok

@karlunknown4657 it's not cooking, the charcoal is only on to melt the bone marrow for a few seconds

@@richardknappenberger4005 no problem at all

Lots of people use olive oil still, and burn it, same with pepper, there's just no need, I just want my steak to taste of beef when cooking, not avocado or coconut, bit a nice chimichurri goes well with beef too

@@CountryWoodSmoke rapeseed and avocado are neutral oils. I render my own tallow for this reason. Even better with fries

@mrsniffleupagus it's the temperature that's important as well as the grind, personally I only use olive oil as a baste once I've hot a sear and not applied to high heat

I've been teaching thousands to bbq better for over 10 years and have written 2 best selling books on bbq....

@@CountryWoodSmoke no doubt! I honestly simply couldn’t believe that I’ve gone through my whole life without ever hearing about you or reading any of your books!

@@Diddleurdad absolute rubbish, have you tried it?

@CountryWoodSmoke No I can't cook. But that sirloin on the rack there looks delectable. Where are you based?

@Diddleurdad Devon mate, I do these techniques at UK bbq school for last 10 years and have taught thousands, they love this technique

@CountryWoodSmoke Yeah the set up is awesome! The cuts off meat you are working with are second to none! Personally I don't believe that the technique displayed in the video is beneficial for the steak overall. However it does make the cooking process memorable. There for envokeing repeat custom. It's engaging, I wouldn't off commented if you hadn't off used that technique. Your doing everything right! So what if a few steaks full just short off excellence in the pursuit financial gain. All power to you my man. I'd love to visit infact. I haven't had a cap on the bbq in regrettable amount off time

@@Diddleurdad it's very beneficial to the steak, melting fats onto it such as bone marrow and butter are flavour boosts, improve juicieness too

@@Daniel-ck7uj no it's not

Cheers John

@@HdHd-hp6qz rubbish, obviously don't know what you're talking about, and never tried it?

@@CountryWoodSmoke people are allowed opinions. Having smoked and BBQ'd myself for around 45 years and having done this very trick in the late 80s i can safely say - it don't taste nice. Now... if you had the butter on the steak and a small metal bowl of the same butter then put the coal in the bowl and covered it the smoke does add to the flavour but the coal is not on the meat directly. Its used a lot in indian cooking as well. Plus people ain't picking flacky bits of charcole out of their food.

@rossmalyon of course people are allowed their opinions as am I... possibly you did it wrong then, poor choice of charcoal or not correct technique, especially if you're getting bits of charcoal in yours, sounds like you weren't doing it right...

Do you want to know why no one has done it before you ? It isn’t because you’ve got a creative talent that other chefs haven’t got. It’s because they understand the difference between burning and searing which you haven’t grasped. Go on then make another video of sticking hot coals on buttered steaks and let’s see the end result of the crusts.

?

@@CountryWoodSmoke Hi Marcus. I’m pretty sure we worked on the Blackford Dolphin a few years back. You got me interested in BBQ’ing:)

@BrianWyllie-df2gn hey mate, possibly, not been on Blackford though, so maybe another rig?

Definitely not dry, try it

@@6lack5ushi nope, not enough heat to keep cooking

@@CountryWoodSmokeput some butter on your hand with a hot coal and then come back and see if you can type that same response…🤨

I have a feeling you don't actually know how heat works.. just because there's a piece of butter between the coal and the meat doesn't mean it's still not going to cook even if the temperature itself is lower than it being on the grill 😭​@@CountryWoodSmoke

@@CountryWoodSmokeYou’re putting hot coal in direct contact with food. You can hear it sizzle and see the smoke, not only is it hot enough to cook, it’s likely too hot.

​@@CountryWoodSmoke Carry Over cooking??? I would put it under a ramakin and put the coal in oil/butter and smoke it while it rests. But you cant put a hot coal on top. It will be uneven and not rested.

Cheers, around 85-90c

Thank you 🔥

Maybe you could learn something 😁🔥

You will do

salting a steak draws out the moisture. leads to a better sear

i should clarify it doesnt dry out the steak, if i made it sound like that. it just removes excess water

@@zab_ Possibly. I use a smoker grill with a water pan. I could be doing things wrong, but it's still tasty nekid. Salt to me is like American MSG. Thanks for the clarification.

Cooking with olive oil or any plant based oil is unhealthy. You get cracking and radical hydrocarbons which can be cancerous etc. Only animal fat should be used for cooking, olive oil is healthy to eat "raw", its not good to cook with.

Yes it's 190c I sear a steak well above that

Yes it does

@@JamieR1988 well yes, in the same way the steak also burns. everything does. But it takes around 3 minutes to burn pepper, and 6 minutes for both sides. your steak is gonna be burned way before that

You pluck those numbers out of thin air, burning time is relative to temperature

It does burn. And its amazing with steak. There is no right or wrong here. Dont give advise that are subjective opinions.

Try doing it the way he said. It'll taste way better

@@JamieR1988 it tastes the exact same. I already tested it about 10 years ago. I’ve been a chef my entire working life. It makes no difference. The only difference is the freshness of the pepper taste but doesn’t actually make the flavour any better or worse

​@doubletapthatdotty4597 all that means is that you're not that big of a fan of the flavour of pepper, I'll only ever have freshly cracked as that's the flavour I enjoy. It does make a difference just not a big enough of one for you to want to. This is sage council for the majority of people who cook though

You’re a mad lad.

​@@doubletapthatdotty4597honestly we always thought your steaks were crap lad but we didn't know how to tell you so we just kept pretending to eat it, every time you insisted on making them.

Glad you enjoying

92/93c

Thank you, it's a lovely way to cook

Cheers 🔥

It's not a brand. A mate of mine is making them in North devon

@@CountryWoodSmoke what do you think of V- Shape grill grates ?

Cheers 🔥

Cheers

What's that got to do with it?

Nope 🔥 teach thousands how to bbq better every year

He might’ve meant someone thing ‘related’ to culinary/cooking school.

You should never clean your bbq

I clean it with onion

@@user-qc3uj2fs2s yes you should....

Yip

Nice, it's a great way to cook