SMOKED BBQ STEAKS - You need to try this Recipe

[@TROYCOOKS]

We cook those pork steaks all the time here in Texas and yours looked spot on Roel. Great job brother!!! Tootsie is loved throughout Texas and I'm gonna go with Harry Soo to get some of her BBQ soon. She's about 1.5 hrs from me! Cheers brother!

[@BigT27295]

Love your channel. T-ROY. Just over here slumin. LOl.

[@TROYCOOKS]

@@BigT27295 Much appreciated BigT!!!! Cheers to ya brother!

[@7frodo7]

I watched a Netflix program about tootsie, I was amazed have nothing but admiration for the woman. Just hope I’m still at my pit at 80 years old

[@BrisketMedic]

If that documentary doesn’t make someone fall in love with tootsie, they got no soul. Great people at snows.

[@scaryprowler]

The ambient sensor is at the end of the Meater probe. You can insert it all the way into your protein till it's just the black part protruding.

[@johnbuckley2182]

I like when you recap your process. Enjoy your videos.

[@Nexinator]

Why do I always watch these video's when I'm hungry... Must try this! Another pitmaster X great.

[@brodoswaggingz7103]

ive watched a lot of videos, i just wanna thank you guys for all these content, it makes me hungry and wanted to grill for myself! groeten!

[@ng-ht1vx]

That looked very good. Try this. Take the same shoulder steaks, salt them till they're very well coated with salt (not white, but fully covered), then add the rub you made minus the salt, and coat the steaks with Teriyaki sauce. Stack in a container and leave in the fridge for 3-4 days. Pull them out of the container, and smoke as is. Once smoked to where you want them, (I generally smoke to 115*f), pull the steaks, get the fire going good, baste the steaks in the leftover liquid in the container you marinaded them in, and seer the steak finished (I generally take it to 137-140*f). Pull off and lest rest for a few minutes. Quite a few people I've cooked that for call it mind blowing. People that told me they hate pork tell me they could happily eat that every meal for the rest of their lives.

[@FreshfrogmarketingUk]

Crazy prices. Here in Spain, Sirloin steak in the supermarket is €16 per kg. Pork loin is around €3.50. Awesome video as always guys.

[@alveus8205]

“Postal office outfit”. Awesome!

[@oseijler]

Hey Pitmaster X, question: do you have experience using baking-soda as a tenderizer and/or a Maillard-increaser? Perhaps a nice comparative test in your BBQ-Meat Lab!?!

[@BrisketMedic]

Love. Love. Love. Pork steaks and Tootsie! A world treasure for sure.

[@scosee2u]

In the us we have a cut called country style ribs and we cook it very similarly

[@RiazUddin-sk3uw]

Pitmaster X’s ideas are bulletproof 👌

[@BarneyRubble9999]

🤣 I can't help it that I started laughing when you said to make sure that you don't stick it in too far! 🤣

[@peterwalter3663]

Looks really great my friend!

[@JWPlews]

Sorry if this has been asked before, but I was wondering where I could buy a little dry rub mixer like yours? The little clear pot with the changeable lids for shaking all of the ingredients together and then sprinkling onto your meat? I can't find one anywhere and it looks like the easiest way to mix everything together!

[@rutgerterhorst]

6 months later ;) But i think he's using a Nutella jar. Empty it, clean it and put holes in the lid

[@petervandenberg770]

Mooi man ,zeer smakelijk. Groet peter.

[@paulroueche7003]

I will try this. Thanks.

[@guythecookingsam2588]

Been chasing cheap cuts, like a bbq er should. Pork steaks are a twice a week dinner at my house these days. Great method, man!

[@markeletr]

Hey guys, I’ve lived in Thailand and Vietnam for 10 years so beef is rather expensive and not the best quality and less you pay huge amount so I spent a lot of time experimenting with pork steaks. You absolutely must try this and I’m confident that you would run an episode on it. Take that same pork neck and cut the steaks around 1cm. Marinate them overnight in a mixture of fish sauce, sugar, minced garlic, a little bit of chilli powder and some Salt-N-Pepa for seasoning. Cook them slowly over medium coals like hibachi style, The fat will render off slowly but you don’t want it to flame too much, you want to see the fat bubbling. Do not trim any of the fat off. If you cook slowly, it is very forgiving and will just get more and more tender. 20 to 30 minutes turning frequently and just test. Look up the recipe for nahm jim jaew as a dipping sauce. Slice each steak up into bite size pieces and serve with uncooked sliced cabbage as a side dish all in the same source dipped. I promise you 100% that you will find this worthy of a show. Hope you enjoy

[@ur1friend437]

Oh your dog is so cute smart and adorable.🙏

[@banksta3]

While prices have certainly risen over here, (states) I can definitely find chuck steaks for around $8 a pound or 15.50 euros per kilo.

[@rutgerterhorst]

Wat is de totale bbq tijd? Ik wil dit zaterdag maken, maar dan kan ik er rekening mee houden. 3h roken en dan ...h tot de 90+ graden?

[@jnorth3341]

Your rub mixer / shaker, do you have a link to where we can get one?

[@larsnieen3602]

Lecker ! kannst du mal den Streuer verlinken den du zum Rub mixen nimmst.

[@patricksbbq]

A really great recipe, Bro‼️

[@cytopete]

Can you post a link for the sprayer?

[@REDTEAMLAW]

MSG ! Are you kidding? That is a killer!

[@JayB-JayB]

That was a really great recipe. 👍 Thanks for that.

[@wiskimike]

Now im hungry! 🤤🤤🤤

[@rmarasco1420]

Looks scrumptious. I'll try soon.

[@hunkenpunken]

Hi mr Is it possible to smoke a big entrecote piece of meat? In Sweden they sell this for 20 euro/kilo

[@Technoanima]

So the pork is well done.

[@dennisprasad01]

For us in Australia it's $25 Dollars which is about $16 Euro. It's not high demanding cut thus they keep the price low

[@matthewchristian8274]

One point to clarify. You mentioned on The Meater that the line on it divides the meat temp from the ambient temp. For The Meater, I believe it is the square metal end (similar to the eraser on a pencil) is the part that measures ambient temperature. The line you mentioned is the "safe zone" which tells you the minimum amount the probe needs to be inserted. This is what I was told, but would love to have that confirmed.

[@gibbonsgomez4434]

I've heard pitmaster X on an older video say that the end piece works exactly like you described it but now he changed his mind. I wonder why?

[@BrewReview]

As a very regular Meater user I can confirm you are correct. The “safety line” is just there to ensure the black tipped end (the ambient temperature sensor) has enough clearance FROM the meat, thereby ensuring as accurate a temperature as possible to be read from either end of the device.

[@rbjr.8106]

Well, there goes pork prices, way to go Roel !!! 😅...

[@philippgschwindt4151]

Muss Tootsie is a living legend 🙏

[@oldlincolnpipewelder]

Damn those are nice meat probes! Great stuff Roel!

[@derpizzadieb]

They leave holes as big as a fist though ^^

[@teaneys1]

Awesome

[@martyedson]

You did it again. Great idea. Pork steaks. Yummy. Smoky, nice crust, but gooey, sticky barbecue sauce. Outstanding.

[@Rudi.D]

deze gaan we eens proberen :)

[@eldridgehenry2]

YOU SHOULD MOVE TO MEMPHIS, TN AND OPEN A RESTAURANT

[@probuildersNL]

Lekker bezig weer....👍🏼

[@ChefEricGephart]

Oh I’m trying it, just you TRY and stop me🔥

[@bailsjorris7836]

i tried it once and didn't like it that much, i prefer to smoke them up to 62C then seared them ! i called it reverse sear pork steak !

[@aristidesmapouras7472]

Pork collar is versatile, pulled pork, steaks, and a go to four souvlaki! Still one of the cheapest pork cuts in the UK fortunately....for now

[@barrygolden9823]

Wait a minute..... WHERE IS THE ENDING?!?! Ace makilick(?) And keep on grilling!!!

[@TMac0925]

Every time he says bbq steak shake a tot!

[@gordontalbot902]

Jamie Oliver did the same thing with beef cheeks!! He had it on his show and suddenly everyone wanted them!! But beef cheeks are no nice and tender when done in a slow cooker.you should try some on the bbq!!!

[@death2pc]

ONE MORE for the dog !

[@Michael85338]

delicious 😋

[@Michael85338]

kzbin.info/www/bejne/oJTCoWVsgNiEabs

[@jnorth3341]

Ouch, that's $13/lb, I can get ribeye for that (and that's a lot more then it was a couple years ago).

[@joelabc]

What's up pitmaster 😁✌️

[@curtisbartle4381]

I HIT ALL 10lb meat sales lol

[@MoesSmokeStackGrill]

Great video as usual! Good idea on the pork neck too! 🔥🔥

[@neuro1996]

They should lower the price of ripeye since its been declined due to overprice, People going after a chuck roast is my proof... " At least have them cheap on something! "

[@bernardsbbq]

I use this meat for pulled pork 🤪

[@patfilipczak6888]

Thats just a smoked pork but how about doing a pork loin recipe

[@antoniominejahdambuznass8849]

🤣👉🏿 you did it

[@rubenquezada9042]

That dog eats better than me

[@Saya-mb1uh]

What a fascinating dish! I also want to imitate. We will subscribe to the channel.

[@SixDaysOTR]

When you pulled out the pellet " smoker" I was done...

[@miahzzeebest701]

This cut of meat just went up to 30€ a kilo after this video was uploaded

[@davelarose8562]

Holy moly enough sugar in that bbq? You Dutch guys are crazy :p

[@compagnomarco]

Man, it looks horribly cold there...

[@newinspiration2108]

I'd call that price increase the "Pittmaster X tax" 😂

[@igorsousa7415]

6:25 why do i always understand ketchupmayonaise

[@willemnicolaasvanwitzenbur6273]

Best moment is at about 9:30… Eva walks around you. Puts her nose under your arm to get the attention. And licks her nose. Then you know it’s goood.

[@philpiercy2588]

No euro's in west virginia, or kilos.

[@mikegrayjr6527]

Every time I get bored , you come out with something different now I'm off to the butcher , we don't see very many pork neck in the states but I'm try it 😀

[@MaryJane-qc6pb]

you can also get 1/4 of pig front. few good stakes and lot of good meet for stew, soup and grinding. Here 2.5€ per kg

[@ZaraCooking]

Здравствуйте 🙏 ЗАХОДИТЕ К НАМ ТОЖЕ У НАС ВКУСНЫЙ БЛЮДА..

[@willarden]

€25 per kg…… (cries in Swiss)

[@mass-1128]

You gave the chuck steak more publicity, so we're blaming you for it's price jump.

[@bertislief]

Joh, In Duitsland halen we al jaaaaaren Schweinenacken! Oud nieuws dus… Groeten uit Varsseveld!

[@porleg]

Love that dog, I would give many bits of meat

[@pardefarmeaurx3720]

You had me until you ruined those steaks with BBQ sauce. You never sauce steaks man lol. But then again I don't like sauce on anything lol. I love it otherwise.

[@stfuna4b]

Second

[@kakashishinoda]

Kreeg een vegan propaganda ad voor de video.

[@probuildersNL]

Ja echt irritant...krijg ik ook steeds

[@amphetaminelogic7006]

You qont believe this, but i have pork steaks on the grill since 1300 ( just prior to the vid).... That being said: tootsie's recipe could not be more different. No mustard, but just salt & pepper. The baste is water, onion, mustard powder worschester and butter... no sauce. 150c for 4 or so hours....inspired is ok, but some homework is needed here....

[@robsteele1204]

You lost me with the msg. That stuff is nasty

[@CrashBashL]

Yes, we should stop buying meat to keep the prices down. Then step 2, naturally, is to stop watching your videos because we won't be buying meat anyway to keep the prices down so we won't cook anymore. It's not counter productive at all...

[@Kotoma]

You must be fun at parties.

[@edwardkanieski6342]

It's the money muscle on a pork butt