steak cooking video by Shawn P Carlson

[@cindyrobinson6590]

Good instructions

[@NoahStang-tk4es]

ik this isnt the right comment for this video but could you post a video about the eton beamer 3 fuel line from the gas tank to the carb on how to put them on correctly.?

[@blackjack98enterprises]

@@NoahStang-tk4es well. What do you know. I just happen to be working on that. I'll have that video up in about a week. But it will be a good one. You'll like.

[@NoahStang-tk4es]

@@blackjack98enterprises yes just what way the fuel lines go on the thing correctly from the gas tank to the carb

[@blackjack98enterprises]

@@NoahStang-tk4es okay. That video is now up. There will be more to come. But I hope that helps. I also made a video on my channel explaining how a fuel petcock works too. You can watch that as well

[@RJMin2]

If you came to KZbin to learn how to grill a steak properly, this isn't it.

[@blackjack98enterprises]

@@RJMin2 your probably one of those who wants their steak cooked a bit longer. Yuck. Dry eaters. Jerky lovers.

[@RJMin2]

@@blackjack98enterprises @blackjack98enterprises Not at all. But yours looks a little too done for me. For anyone else out there who cares just search for "reverse sear" steak method and you will find videos most likely be loads more helpful than this. I don't usually troll online or anything, but I know how to grill a steak. Here's some tips: -don't use match light charcoal, use a chimney or a torch to get it lit faster -don't beat your steak with a "tenderizer" / hammer, just dry brine by kosher salting anywhere from 2-24 hrs ahead of grilling time. You can add pepper also at this time. Keep it simple with salt pepper and maybe garlic until you have the hang of grilling steaks -Don't buy steaks less than 1" thick (or at least don't buy them and expect to get a good crust/sear and keep it medium rare), ask your butcher or meat counter guy for 1-1/2" thick cuts -Choice is fine, especially if you're still learning. Prime is sometimes worth it, but avoid select. Stick to the same thickness strips and ribeyes until you get the hang of them before trying filets or tomahawks, etc -Don't have your entire grill on high heat, have a two zone set-up, not only does this let you reverse sear effectively, it gives you a safe zone if you have flare ups -Use a decent instant read meat thermometer (there are inexpensive ones that work pretty well, just look up reviews) -Cook on low heat/indirect side until internal temp is roughly 100°. - Then move them to the direct high heat side. (Should be able to hold your hand just above the grates for about 3 seconds before it gets too hot) You can flip every 30 seconds to check how the sear is coming, move it slightly to a different part of the grill grate if possible. If a flare up lasts for less than 10 seconds, it's ok. If it lasts more, take it off the heat. Once both sides have a nice dark sear, move to the indirect side and check your temperature again. -Take it off the grill once it is 125-130°F internal and let rest for 10 minutes. -Slice against the grain with a sharp chef knife, not a serrated steak knife. Serrated knifes tend to obliterate the delicate meats, a sharp kitchen knife will cleanly slice and leave a more juicy piece of meat (especially true on chicken breast also) There. That's the basics for good steak grilling.