Steven Raichlen's Philly Cheesesteak on the Kalamazoo Gaucho Grill

[@joshw6993]

This looks beyond awesome.....and I want it

[@darren767]

we are gonna make chipotle mayonnaise......"take some chipotle.....then some mayonnaise ,....now mix together",..........i fucking love this guy

[@Alex-ce6it]

"Let's cook a Philly Cheese Steak". Proceeds to cook something completely different.

[@d48mclain]

I pretty much agree with basically everyone that it is probably a real, real good sandwich, but why the bait n switch? Wonder if he has actually eaten a Philly steak sandwich in Philly? Thin sliced beef, steamed bun, Cheese-whiz. That is a real Philly steak sandwich. Never heard of this guy before but my gut feeling he is more actor with a script than a chef. Especially when said the stall point for brisket was 145 in another video. Most normal stalls are in the 160-170 range. Personally always wait till I see low 170’s before I wrap. Not only gets ya through the stall point, but produces a better bark.

[@nicholasmedovich8691]

@@d48mclainthis is more like an Italian cheesesteak

[@d48mclain]

I'll concede, "more like an Italian cheese steak." But still not. Grew up believe it or not in Kalamazoo which is 120 miles from Chicago, who is famous for its Italian Beef sandwiches and that is not one. Basically, there is no such thing as a "sandwich

[@slowemm]

Steven has the best head of hair in the business.

[@Throbtometrist]

Slow&Low finally somebody said it.

[@daleandersen9579]

He could do some painting on the side if he wants to mix it up!!

[@cordyhollan8242]

Looks amazing

[@MrCobusLouw]

steven thats a incredible recipe ill try it on my weber the weekend

[@andrewlaverghetta715]

On your Weber? Why you, my friend, need one of these Kalamazoo Gaucho grills.

[@michaellopez-lq5fn]

This dude always burning everything

[@nocknload5287]

Oh yea, I am going to try this recipe on some Venison backtraps.

[@themovingpickallowscurryto6417]

This man knows what he's doing.

[@jsaj2]

The Moving Pick Allows Curry To Brick check his t bone video and prime rib video you will change your mind.

[@aishacabrera5109]

Bravo! Amazing recipe

[@JZA-lg7bp]

My mouth is watering with delight

[@markwinter8760]

Sir you are a Legend, this is not said lightly.

[@digolbick8481]

Mark Winter yes it is

[@Prad2007]

He's much more myth than legend.

[@nakamakai5553]

I love the Kalamazoo tie-in - - but Palm Trees? Not in Michigan...

[@chrisskylakon4861]

When do you add the cheese wiz?

[@jam06477]

How exactly did Philadelphia get mixed up with this recipe? Props you called it a hoagie though.

[@13BURYMEINGREENWOOD13]

In case anyone was curious, that grill cost over 27,000 dollars U.S. GOD DAMN.

[@slowemm]

What???

[@bigalbbq4597]

Yes, I checked it out too. $27,085! I'd go for the cheaper one, it's only $21,154. lol The vegetable grill is $425

[@Punisher-1]

Mucho ridiculous.

[@mastergee200]

WFT ! 27,000 dollars 😳 you got to be kidding.

[@ezrabrooks12]

I CAN BUY A CAR FOR THAT AND HAVE MONEY LEFT OVER!!!

[@Hauler24]

Not a traditional Philly cheese steak, but still looks good.

[@ryanmann3756]

Me: how could I explain to my kids what a boomer looks like KZbin: say no more

[@mata168]

Pure Genius!!!

[@ezrabrooks12]

LOOKS GOOD!!!

[@10ashagirl]

I remember when he was on cable and I believe the program was calle BBQ University, I could be wrong about that name tho.

[@daleandersen9579]

Someone forgot the mushrooms!! Expensive cut for a Philly! That being said, I want to try it with the wine!! What wine do you recommend?

[@MrHullRockers]

Can I still use the pepper if it's not freshly ground?

[@nicholasmedovich8691]

Yes. Everyone has their own taste

[@pennilessjester211]

I’m glad you kind of redeemed yourself after witnessing you fuck up that ribeye sir

[@VirmanaMarketing]

BBQ ASMR by Steve!

[@nicholasmedovich8691]

Defiantly not traditional cheesesteak. More like Italian IMO. But fantastic job.

[@kaceywatts7308]

Cant wait to buy one of these! Property is a smart mans retirement

[@snipper1ie]

Is the 4th of July anything like Patricks day? I've never tasted a 4th of July

[@lovethisjazzitscoolandsexe4197]

hi steve i realy love and like your show keepup the good work but i must ask you why is your meat allweys raw thank you

[@hamzaa.8082]

this is ART!

[@chefcook09]

The Philadelphia eagles would definitely eat this good stuff as a celebration for winning the super bowl

[@lewi4117]

"Steven Raichlen" a.k.a. the teacher from Beavis and Butthead

[@Thecockdog]

I’m actually crying with laughter

[@MrDrivingFaster]

My new recipe for Philly Steak. Really smart take on the original. Keep the steak flavour and stick with the classic ingredients. Dunno about the 27k grill. Not gonna sell both my kidneys for a grill.

[@txsraappraiser]

isnt all salt sea salt?

[@HelenaM7]

Wouldn't the XL Ninja Foodie get the steak well done? Steven is one of my fav chefs but that meat is too raw for my liking.. God bless him though.🙏💗

[@mgp-bct7723]

Hmmmmm Nice don , thanks

[@Brian-nj4ci]

He puts a lot of pepper on everything. Always

[@SploogeCannon]

Did dude really pronounce provolone like that

[@design0963]

10:34 Yeeeaaaahhh….

[@mylesdeep1736]

You lost me at "mayo". What kind of yo yo are you?

[@deveus1]

"Making a philly cheesesteak is a series of simple steps. Step 1. Make the Garlic Parsley bread" uhhhhhh...what? You've already gone off the rails on step 1 bro Nothing against garlic parsley bread, but I've eaten a million philly cheesesteaks and worked in a philly cheesesteak shop and never have i encountered step 1 being "make garlic parsley bread".

[@deveus1]

omg, this just gets worse. "Step 2: The Chipotle Mayonnaise"

[@deveus1]

i can't even

[@DAMAGEDUNN]

I worked for EMP Industries that manufactures the Gaucho Grills. They are overpriced and made with cheap metal and components that CANNOT stand the heat. Just like a cheap Lowes grill it will work for a couple years but if you get the grill too hot it falls apart. Also the owner claims to be a "Grill Master" but in reality he owns a metal shop and has not one credential of any kind to be a chef or master. Stay away and buy a good propane or charcoal grill, trust me they are a bunch of frauds!!

[@DAMAGEDUNN]

Let me clarify my comment, I did not work for the Kalamazoo Gaucho Grill company. My comment was directed to there competitor "Gaucho Grills" out of the Philadelphia area. I never nor even have seen a Kalamazoo but by its looks it is a far better product then the one I know.

[@kortneifoulks3929]

👌🏿

[@jd-iy4ut]

This isn't a cheese steak it's a melt

[@rantingcullinarian]

Anyone else think his voice sounds like Steve Jobs?

[@woodencan]

Jimmy Fallon

[@TheRealJoeyB]

So he snips off the tooth picks in the onions, next shot is toothpicks burnt on the edge of the onions, it's all reality on these alleged shows, rewatch it folks, it's rare too, cheese steaks are NOT rare

[@mutoneon]

Joey, it's called editing. Are you also suggesting that he grill those thick slices to well done?

[@BrianMiller1973]

He is using an expensive beef tenderloin. Rare is perfectly appropriate.

[@chrisestep9100]

It's not a cheesesteak

[@khnarry7938]

Raw meat is not "Grilled" .!.!.!

[@tcmixman]

khnarry you are not educated on the science of meat, what temp fat breaks down and how the flavor profile is affected by overcooking. Quality beef should never be cooked beyond medium. I was also uneducated at one point.

[@khnarry7938]

I never said anything about ""overcooking""

[@leroygutierrez3948]

Khnarry u are correct I love Steven but that steak was rare at best not medium I have been grilling and smoking meat for over 30yrs and it was easy to see that raw steak plus burned garlic bread or should we say toasted very dark like jada would say Still love u Steve

[@georgerigberg4335]

Looks good, but it's just NOT a cheese steak! Thin sliced Ribeye on a grill with EVO when cooked top with provolone and put on an Italian roll! Add fried onions, pickled hot peppers, mushrooms...

[@Hunter12546]

That’s not a toothpick

[@richardlemaster2596]

It's built to last 100 years , still to expensive .

[@davegrier523]

Once the onions are "brown"...... or, ya know, burned... once again this guy is a clown.

[@JUNYA0711]

Too much salt......

[@kcx-kx8qd]

Way too raw and red!

[@AlessioSangalli]

To me that meat is overcooked, I would have done 125F max, not the 135 he showed