Backyard grill with john mattioli reverse sear rib eye on Weber go anywhere

[@stephenmcfarlane7961]

Thanks John just subbed .keep up your good work. I am always learning

[@task82]

Ripper video mate 🍻

[@harness84_29]

go anywhere is the best bbq ever, so efficient. awesome vid mate

[@johnmattioli6287]

They definitely are. Cheers mate. 👍

[@johnmattioli6287]

Cool. Hope it went well. 👍

[@mikehoskin1674]

Interesting. Other people doing indirect cooking, have the lower dampers open on the coal side and closed on the side your meat is on and the top vent on the coal side closed and meat side top vent open so the smoke and heat gets pulled out passed the meat. Are you using a quetensils offset plate to hold the briquettes in place

[@olmaimo924]

Loving your videos John! Great to watch an Aussie backyard bbq channel for a refreshing change!

[@johnmattioli6287]

Thanks Paul. Appreciate it. 👍 all a bit of fun with the kids.

[@sdojo7812]

Oh yeah, keep up the good stuff John, top job mate 👊

[@johnmattioli6287]

Thanks mate. I’ll do my best. 👍

[@68cristian]

Great work mate !!! mouth was watering during that sear !!! Im going straight to Mite ten tmw morning to pick up one of these little buauties !!!

[@johnmattioli6287]

Cheers cristian. Was definitely mouth watering. Good luck I’m sure you’ll love it.

[@Mardello]

Great video, really informative - thanks mate

[@johnmattioli6287]

Thanks mate. Glad you enjoy it. 👍

[@mdrumt]

Great video, I have a GA too. Just a question on your bottom vent setup: where ever I've read usually have bottom vent open on charcoal side, closed on food side. Any reason you have the bottom vents that way?

[@johnmattioli6287]

hi mate yeah just to get cherry wood smoke to flow over the meat. not super important but just the way i do it with smoke..

[@spindext]

If you were doing a 1 inch steak (2.54 cm) , would you still put it on indirect heat, or put it on direct heat all the way ?

[@johnmattioli6287]

You could put it on direct and flip every 1 to 2 mins until you get your internal temp you like. 👍

[@paulpennell7]

Hi John, great vid, I’m going to try this on weekend with my new GA - not sure if I missed it but what temp was the BBQ at before you put steak on ? - thanks

[@johnmattioli6287]

Hey Paul. Around 270 280 f. But don’t stress as long as it’s not raging it’ll be fine.

[@billsiebel9941]

great video. Please tell me where to get that black rub

[@johnmattioli6287]

Sorry bill I didn’t see your message. Where are you located

[@stewright81]

Great video John! I'm going to attempt this at weekend for valentine's. It will be my first time using my weber GA. When you said little compartment of coals. Are they actually in a little basket or just on the grate I can't tell on the video? Will it be ok having the coal just on the grate stacked at one end as I don't have anything to put them in. Sorry I'm a novice lol.

[@johnmattioli6287]

It’s actually a little offset plate. But you can just put a little pile on one side. Just light half a jug once your internal meat temp is around 110 f. Once you’ve hit your 125 or 130 f. Depending on how you like it and you rest the meat. Pour that jug in and crank the heat up for the sear. 🔥🔥👍

[@stewright81]

Thanks John! Followed your video and advice and it work out amazing. Best steak I have ever had!

[@johnmattioli6287]

Good stuff mate. Glad you enjoyed it. 👍

[@alexdelgadojr7718]

Chaka Khan? you go boyeee!!

[@velociraptorwolf447]

Oh mate, I hate your guts right now. That looks awesome...🤤🤤🤤

[@johnmattioli6287]

😂 good little steak that one. 😜

[@TheAaronmartino16]

🤤🤤

[@johnmattioli6287]

😂👍

[@xidengmao429]

Damn... It was good watching an lAussie” bbq er until he started using weird American temps.....Oh well... just another wanna be yank....