Wagyu vs Dry-Aged Tomahawks on a Weber SmokeFire Pellet Grill

[@pkt976]

On a really nice cut of steak, generous coarse salt and a little pepper.

[@frenettaoneal2482]

exactly who rubs an expensive steak

[@MadScientistBBQ]

Eh, I have done that about 99% of the time but wanted to do these like a competition steak

[@pkt976]

@@MadScientistBBQJust breaking your .... I marinate or rub skirt, flank, and London broil. Off the top of my head I think those are it. Tenderize the heck out of the flank and LB. All others, I use olive oil lightly, then salt and pepper. I am curious if duck fat would make any noticeable difference though.

[@kevinh3356]

Malcolm Reed’s rubs are fantastic . Nice video

[@ryanspangler4569]

Lathered on those spices for such high grade cuts

[@Ponu818]

That AP seasoning is amazing Malcolm Reid👍👍👍👍

[@Justin_Alfeche]

It's like a crossover (ish) of my two favorite BBQ channels!

[@kcbbqguy9730]

What did you think of the weber smokefire? I've heard extremely mixed reviews.

[@MadScientistBBQ]

Joshua Anderson My experience was great. But then again I just did a quick cook on a clean unit. I don’t really know what it’s like for low and slow bbq

[@MR_UNOoo]

Your MAGNUM P.I. MOO-STASH IS KILLING ME...

[@waymor2460]

If I’m paying top dollar for dry aged or Wagyu tomahawk steaks I’m not going to smother them in rub. Coarse salt and cracked pepper and maybe finish with garlic butter. Let the quality of the beef speak for itself.

[@omnipotentbeing6365]

glad you've been uploading more dude.... NICE!

[@MadScientistBBQ]

omnipotent being 👍🏻

[@robertkeenan9706]

Creek stone is where Aaron Franklin gets his briskets from

[@jaybooth4815]

Great video! How did you like the Weber Smokefire? Delicious looking steaks!

[@tylerjacobson8012]

Should’ve used malcoms hot rub instead. That’s an epic beef combo. The ap and the hot tub. Malcoms a boss.

[@davidbailote7434]

MY MOUTH IS SALIVATING!

[@0707sheva]

What a shame. Putting all that rub on such beautiful pieces of meat. You sir, did a disservice to the tomahawk.

[@georgecutting4265]

Hey bro maybe to get what you want maybe do a 28-day dry-aged Wagyu steak

[@bobhinley5410]

I do enjoy your videos. Being retired, purchasing expensive protein is out of the question. I would like to see more less expensive cuts around $5.00 per pound.

[@Just_the_Q]

Those steaks are cool, but I hate paying for the bone weight.

[@Jorge857]

Eric Padgett Same! It's even more expensive than «cowboys» (the ribeyes with the shorter bone)

[@robertrichard8716]

Yeah but the coffee paid the bone

[@MadScientistBBQ]

Yeah the bone is just there as a showstopper. Doesn’t change flavor

[@davelarose8562]

Can’t believe you would cook these mid well

[@darks1973]

Dave Larose right. Those should have been rare to medium rare 🙈

[@ecgrillz2045]

Good stuff, however, I would have never dared to put those rubs on those fine pieces of meats. Salt and Pepper (Pepper optional, salt only when having an excellent piece of meat) only!!! next time...

[@TheModeRed]

Arvin was like, "We did it!"

[@gabrielcollazo2469]

would’ve gone with just salt and pepper on steaks like these.

[@philobeddoe5214]

uh-oh computers and electronics in our smokers and grills too now. Like cars and trucks too much of that separates you from the machine. Remember the intimate relationship you had with your old muscle car back in the 80's? Now you have to send it off to the dealer for mysterious and expensive repairs that you don't understand and can't do yourself.

[@anthonyd507]

This is basically the Lamborghini vs Ferrari situation.....it’s preference, either way, you have good taste.

[@CookingJoeFoods]

I own a SmokeFire, that grill gets hot! I suck at making videos but posted a few if you're interested. Keep up the great work! 🤜🤛

[@Fazman81]

Man I’d be happy with them rib bones with all that meat you guys left on there. For my money beef ribs is where it’s at.

[@Just_the_Q]

Once they get all the bugs figured out that will be a great pellet grill.

[@MadScientistBBQ]

Eric Padgett I think so too. I’ve heard bad things but had a good experience

[@user-et3kk4tn4s]

The new stealth model just went live on Weber :)

[@user-et3kk4tn4s]

Why wouldn't you just use the stainless steel grate to sear? Those aluminium ones get that much hotter?

[@VictorPotysyev]

Can you test new Weber Smokefire?

[@kalebeyond8579]

Those steaks only needs salt at the start and pepper at the end because pepper burns... Best cuts or choice steak don't need to much seasoning 😉🤙🏽

[@MadScientistBBQ]

Kale beyond Agreed. It only needs salt and pepper but we were doing these steak competition style

[@elainjones9442]

Looks Delicious I'm trying those tomahawk pork mango chutney if I get a recipe for it.

[@dstein111]

RIP to the one on the left

[@outlawjjsmith]

Killer Hog has High Fructose Corn Syrup, and MSG the last time I looked! No Thanks! For me I use Salt & Pepper, Garlic Power, Onion Power, and Garlic Salt. Nothing taste any better

[@yadisamdestiny]

I use the same except no garlic salt but a little smoked paprika

[@thawkins426]

They both look great

[@blakeaquadro3885]

Trade Coffee!! The best! What did you put for the answers on your quiz?

[@MadScientistBBQ]

Blake Aquadro To be honest I don’t remember. I drink coffee black and prefer generally darker roasts.

[@Justin_Alfeche]

@@MadScientistBBQ Come to the light side! Dark roast is the well done of coffee. =p

[@marcoantonacci7708]

Hi! I would like to ask a question about cooking brisket: D once the brisket has been removed from the pit (the brisket has been cooked in foil), must the foil be open to stop cooking and let it drop to around 145 ° degrees? or can it be left to cool without having to open the foil for even a minute? Thank youuu

[@Dev_Everything]

Use brown butcher paper instead of foil. Continue to cook it in the paper at low temp then let the meat cool all the way down before serving (depending on preference)

[@chefwest77]

Went to los Vegas this past year and went to a high-end steakhouse and got a waygu flank steak and then a 60day dryaged Delmonico steak and I can say I liked the dryage better it had a deeper meaty with nutty flavor. The waygu was good too but price to flavor I'd go with dryage almost everytime

[@chefwest77]

Now a dryaged waygu steak I can only imagine it would blow me away.....but the way my bank account is set up(Kevin heart joke) 😂😂

[@iknowchris]

i would eat them all keep tubing

[@chirbin0nidhogg623]

I am shocked at how few views this has

[@brendakrieger7000]

Sounds delicious🍽

[@MadScientistBBQ]

Brenda Krieger It was pretty darn good

[@TheTrombonism]

What type of carafe were you using to make coffee at the beginning of the video? I want one.

[@TG-qr4jr]

It's a Chemex pour over brewer

[@likeachamp91]

Lol not hard to find but don’t do multiple briskets or just wait for the grease fire lol

[@Annunaki2012return]

I didn’t think grilling was the best way to cook a dry aged steak?

[@desertfox3860]

Sounds to me the Wagyu would go better with a wheated bourbon whereas the dry aged would be better with a high rye bourbon.

[@MadScientistBBQ]

Desert Fox Haha sounds like you need to test it out

[@desertfox3860]

@@MadScientistBBQ 😊

[@selrachdranoe639]

Never use a wire brush!!

[@loganchamberlain9307]

I thought you didn't like pellet grills? Or do you just not like treagers 😂

[@ollygee]

Will you be getting the Masterbuilt gravity fed?

[@MadScientistBBQ]

ollygee Probably not. I have an old country gravity fed that I’m using now.

[@laporteski]

Great video but the audio on the guest was brutal. Couldn't hear anything.

[@rickeyninemire9019]

Nothing ruins the great flavor of an amazing steak like putting a bunch of bullshit seasonings on it. salt, pepper,butter. win

[@jermaines1918]

Where can I get one of those grates from

[@alansilverberg5788]

How about a dry aged Wagu

[@MadScientistBBQ]

Alan Silverberg It exists but $$$$$

[@alansilverberg5788]

I'm going to try it

[@desmundlighten3603]

What about a dry aged waygu? ! 😅

[@MadScientistBBQ]

desmund lighten It exists, but it’s very expensive

[@Scentsei_585]

Guga foods channel did one looked amazing

[@Alreadygone73]

Have seen more bad reviews than good on the Weber. I’ve been looking really hard at the pellet pro 1190 from smoke daddy. Plus the price for the Weber is way to much.

[@MadScientistBBQ]

Dale C0x I really have to confess my ignorance on those. Not really a pellet guy.

[@dabearcub]

Toasty

[@shawsie5780]

Any one here planning to buy Australia wagyu go for a MBS 7 if you want to tuck into a big steak, 9+ is too rich

[@4seasonsbbq]

Steaks looked fantastic but I never spray the grates it burns and gives a nasty flavor spray the meat not the grates you'll get a much better result. Love your videos so keep up the great work my friend. Could give a sh*t less about the coffee tho.

[@MadScientistBBQ]

4 Seasons BBQ Hmm I have never tried spraying the grates in the past. I didn’t notice any burnt taste on this but maybe it depends on the spray?

[@rapinbatches]

Say it ain't so Jeremy??!! Not an electric smoker, damn. I'm disappointed in you.

[@Just_the_Q]

Not really an electric smoker, but a pellet smoker.

[@rapinbatches]

@@Just_the_Q ummmmmm, its electric dude.

[@MadScientistBBQ]

Haha well to be fair it’s not mine. I wanted to cook on one. There is never a replacement for a real fire but I think this is definitely superior to a gas grill

[@Just_the_Q]

@@rapinbatches so if someone uses a bbq guru, then it is also electric

[@JoeCnNd]

If you're not using coal to start it.

[@davidball8]

Why use a great when you are cooking on a grill? Seems pointless.

[@soneares9172]

Better sear marks on The Grate. I think the design helps evenly distribute the heat.

[@michaelbruce2766]

What is your opinion on the SmokeFire?

[@MadScientistBBQ]

Michael Bruce I had a good experience but I have never used one for a low and slow bbq cook

[@scibbo3966]

Should have just used 1:1 salt pepper ratio to compare texture and flavour instead of rub. Much better comparison for texture and flavour that way.

[@MadScientistBBQ]

Scibbo Fair enough. We wanted to treat them like competition steaks

[@ryanspangler4569]

U wanna look for a med rare, not medium

[@Crazyiz]

That’s not wagyu...

[@MadScientistBBQ]

Brandon Dietrich It’s a wagyu hybrid. I have a japanese wagyu video coming in which I discuss the difference

[@rickgear2579]

Too bad the Weber pellet grills have been getting trashed by reviewers. Issues with grease fires, and pellets getting stuck.

[@MadScientistBBQ]

RickGEAR Yeah I’m not really sure. Ours worked great

[@rickgear2579]

@@MadScientistBBQ To be fair those issues came more from long smokes than grilling.