Weber Grill - Grilling Dexter Beef

[@NaturesCadenceFarm]

Oh my goodness that all looked so delicious!!! 👍

[@jeannel1065]

What a great gift from some very generous friends! We’ve had several Weber’s thru the years and just loved them. The advice you’ve received in comments regarding foil for wood chips is spot on. I hope you’ll enjoy many years of grilling delicious food. Little Buddy is growing!

[@nighthawksrj9797]

Can’t beat Dexter steaks. Now I want that grill. Great video Dan.

[@candicechristensen1753]

I'm glad you figured out that putting the paper in the top wasn't the right way 😉😅 but it was funny so definitely points for that

[@reneep9968]

For your first time you did an excellent job! You couldn’t tell it was your first time! Looks delicious! Blessings...

[@reneep9968]

👍🏻👍🏻better then👍🏻...he’s sooo cute!

[@TheGrassfedHomestead]

thank you!

[@SuperFourwinns]

I dip pine cones in warm wax and then when I want to start my charcoal I use three pine cones instead of paper. It works really well.

[@TheGrassfedHomestead]

great idea!

[@chelemichele1524]

Awesome gift ~you have great friends.....steaks are best on a grill..yummm ☆have a wonderful tomorrow☆

[@fionajane56]

Those are great sized steaks and wonderful marbling

[@jodyflores601]

Everything looks delish! Thank you for sharin' your new grill! I'm glad the burger tasted like a burger. ;-)

[@victorbenner539]

So I gave a brief glance at the comments and there were some good suggestions. First try doing a two levels heat. High and low. Search on the high, finish on the low ( or the other way around called "reverse sear". next ,only put your wood chips at one end and that is one of the reasons your grill has those lift up wings (also so you can add charcoal or briquettes) Someone also mentioned not to wet the chips as much, they are correct. It lowers the temp. and normally isn't needed. I could spend an hour or more with more tips but what I really suggest is to watch fellow up tubers Justin at Baby Back Maniac and T-Roy at T-Roy cooks. You will be in good hands with those two Texas boys. And welcome to the insane Asylum ( you have taken your first step to the BBQ side) welcome new brother. All joking aside,good video. BTW, that Webber is listed @ $200. Think I have seen them as little as $150, so you got that at a "Smoking " hot price.

[@TheGrassfedHomestead]

Thank you Victor. Good stuff. And yes, $80 was a steal (although it was a gift so it was actually free)

[@victorbenner539]

Don't forget your fellow utubers from Texas. They do a top notch job ( Justin is hilarious) and you will learn a great deal on using your webber and some really cool accessories for it. Plus get a introduction to many other types of grills& smokers. Enjoy, looking forward to next vlog.

[@hisimagenme]

Looks yummy! Tip: soak wood chips in foil, cut slits on top of foil, place wood chips in the foil into the grill, water will evaporate and not douse charcoal. Close vent for smoke to build up.

[@KeepingItDutch]

Hard to beat a weber...it all looked great.

[@jeanettewaverly2590]

What great friends to give you such a great gift! The steaks and burgers looked soooooo good! Dexters and other miniature cattle breeds produce automatic portion control, lol -- Important for human velociraptors like me who tend to pig out on meat. (Nice music, too!)

[@sarahmannluker7528]

"A burger ". Perfect answer Little Buddy. 😄

[@terrybowden3499]

They look delicious.

[@marybelfordsmith8421]

Dan, Try using fewer hickory chips, and make sure they aren't so wet they are putting out your coals, which I saw happen each time you added them. Put them on some aluminum foil and then set them on the coals. They will get hot and smoke, without lowering the temperature inside your kettle. You have nice friends, by the way!

[@daniellesduckheadhomestead3127]

I like to do a three zone fire with my Weber. One zone for high heat, one zone for medium heat and one zone for a low heat. With charcoal grills they are the opposite of propane as far as they heat. Propane gets hotter when you close the lid. Charcoal actually get cooler with the lid closed. If you want it to get really hot leave the lid off. If you leave the lid on open up those dampers. This lets more air in which makes it hotter. Your grill grate has hinges on the sides this makes it easier to add your smoke chips to the coals so you don’t have to lift the whole grate up. If put the smoke chips one side put it so you damper is on the opposite side this will pull the smoke over your meat. I hope this helps a little. I used to watch BBQ university on PBS all the time. Just some tips that I picked up watching that show. Happy grilling.

[@TheGrassfedHomestead]

it does help - thank you!

[@barneycheng]

Hi Dan, I love your videos! This is a non-Homestead question. Which camera and microphone do you use to make your wonderful videos? I'm shopping and looking for recommendations! Thanks!

[@TheGrassfedHomestead]

This is the camera I use: amzn.to/2M0tNsk I don't use a microphone (just the camera built-in mic) for KZbin but when I'm doing jobs for other people I use this: amzn.to/2KmUsej

[@FloralAndBows]

What was Little Buddy eating with the meat patty? I'd love to know what the dish is called. It looks yummy :)

[@TheGrassfedHomestead]

It was just salad greens on the side. Nothing fancy but yummy indeed! :)

[@FloralAndBows]

The Grass-fed Homestead What was that yellow spread? Thanks for replying :)

[@TheGrassfedHomestead]

mustard and mayo with onions

[@bubba99999ful]

pour the soaked chips thru the space by the handles they will smoke but will not dampen your heat and you will get better grill marks \

[@josuenunoarandas1758]

What state are you in Dan?

[@TheGrassfedHomestead]

Idaho

[@Mate2Frio]

Tip - Put a bit of olive oil on the paper to start the coal. That's a great deal on that weber.

[@jennifersinclair6044]

I am a novice BBQer. Why did you "oil" the meat? And why soak your wood chips & for how long did you soak them?

[@lisabooker6405]

Jennifer Sinclair Hi Jennifer...I’ll give ya my reasons for why I’d do it so maybe it gives more ideas. I LOVE to cook in general and love grilling...I oil mine for a wee bit of added flavor but it also helps keep them from sticking. The wood chips are soaked so they smoke, otherwise they’d just burn and you wouldn’t get that yummy flavor. You just soak, drain the water off and then add to heat. It’s really delicious. I sure hope this helps ya hun. Blessings ~Lisa

[@TheGrassfedHomestead]

yes - what Lisa said :)

[@ncooty]

Great gift. Glad you're already putting it through its paces. Let me know if you want some advice for smoking a brisket on it. :)

[@TheGrassfedHomestead]

yes, please

[@ncooty]

+The Grass-fed Homestead This is as close as I've come to approximating the real thing with a Weber-style grill. It won't produce as much bark or burnt ends as I like, but it makes good barbecue. Also, there are lots of variables, so these are approximations. You'll have to make a few mediocre briskets to tweak it to your set-up. -- Get a "flat cut" (lean) or "point cut" (fattier, sometimes called "moist") of brisket. Ensure it'll fit in one side of your grill. Most will fit in a 21"-diameter grill. It'll probably weigh 5-7 lbs. Don't get a full brisket (flat + point); it won't fit and the cooking times will be off. Ensure one side is fully covered in fat or you'll have very dry barbecue. --Liberally coat the meat side with whatever rub you like. Salt (kosher or sea) and freshly, coarsely ground black pepper are standard. (Pre-ground black pepper is flavorless dust.) Some people like other stuff, such as paprika, cumin, ground dried chillies (e.g., chipotle, guajillo), etc. I'd start simple and go from there. You can coat the fatty side with rub, but I don't see the point. (One of the variables I mentioned is whether you let the brisket sit in the rub while you prep the grill or you prep the grill first. You can also dry age the beef for several hours before coating, but I find this hinders smoke penetration.) -- Ensure the bottom of the grill is mostly clear of ashes. Open the bottom air-flow vents at least half way. Start about half a large chimney (or 2/3 - 3/4 of a small one) of charcoal briquettes, not chunk charcoal. You can get natural briquettes. Chunk charcoal burns too quickly and is too hot. --Start soaking 2-3 large hand-fulls of hardwood chips. I've found chips and shreds work better than large pieces and chunks do. Oak and mesquite are traditional. I prefer mesquite, which has a stronger flavor. I dislike hickory, apple, maple, etc. with beef, but maybe that's a matter of familiarity. --When coals are ashen, dump them into a pile one one side of the lower grate (the side least convenient for you, bc the meat will be on the other side). --Put a big hand-full of wood chips on the coals. Put the main grate over the coals. Put the brisket on the side opposite the coals. (I prefer initially smoking the brisket fat-side-up, but I'm not certain it makes a difference.) --Place the lid with the half-open vent over the brisket. (You want both vents as closed as possible while still maintaining a steady stream of smoke, which requires heat, which requires air.) The point now is to smoke the brisket, not cook it. Some people even put foil between the coals and the meat to reduce the radiative intensity on the meat. --Add more wood chips when the smoke dies down. (Usually about every 45 minutes.) If the coals start to die down too much, add a hefty amount of dry wood chips or chunks. If the coals last alright, soak more wood chips as needed. -- Smoke for 2.5-3 hours. Flip and rotate the brisket a couple of times, just to make sure things are pretty even. However, keeping the fat side up most of the time should help keep the meat moist. --Preheat your oven to 325 F. --Wrap the brisket securely in foil. I use heavy duty foil and fold the seams a few times. (You can also add beer, butter, etc. inside the pouch if, after some experimenting, you're getting dry briskets.) --Place pouch on a rimmed baking sheet to protect against punctures and catch any spills. Braise for 3-3.5 hours. (Internal temp should be around 185-190 F, I think.) Remove from oven and allow to rest for at least 20 mins before opening pouch and at least 30 total mins before cutting the brisket. --Before opening the pouch, snip one corner and pour the (approximation of) drippings (_jus_) into a bowl. Many people prefer to serve brisket with drippings rather than with barbecue sauce, though the drippings can be seasoned/ doctored and it's not always easy to produce/ capture drippings... so I suppose sauce isn't outright heresy; it just feels that way. --Alternatively, you can pull the brisket out of the oven, snip a corner of the pouch, collect the drippings, open the top of the pouch immediately (careful of the steam), and stick it back under the broiler for a minute or two to give a little more texture, since braising kills crunch. It's a hassle, but you can try it. --Slice the brisket thinly and *across the grain.* Slice only what you're serving immediately. Keeping the rest intact helps keep it moist. --Serve with drippings, collard greens (separate recipe), corn bread, sweet potatoes, beans, iced tea, etc. --Brisket reheats well, especially if covered in a little bit of drippings. Assume that your first attempt won't go particularly well and that you'll need to tweak some things. It's just the nature of things with so many variables. It's unfortunate, bc a big chunk of meat isn't cheap, but once you're dialed in, it's really delicious. :) Let me know how it goes.

[@chumrobarge1018]

I could see the fireworks going off when you ate that! Lol

[@TheKamakuraGardener]

Hey Dan, do a KZbin search for grilling with Webers. Also, pay close attention to the openings of your vents. 😉👍🏾👍🏾👏🏾👏🏾 I bought a Weber last year and here in Japan, thanks to shipping, it cost me just under 400 bucks! 🤯 But I feel it’s worth it! 😃

[@TheGrassfedHomestead]

$400?!?! Wow - I got a "smoking" good deal ;)

[@lucasgraffum8812]

Make 2 piles of coals. 1 for heat 1 smaller one for smoking chips.

[@LumnahAcres]

Man those steaks looked delicious! Were the burgers made with ground meat from your dexters too?

[@TheGrassfedHomestead]

Good question - the burgers were from a side of beef I bought last year but I have a bunch of ground beef from the Dexter now, too. I'm using the old stuff up first

[@meddler69]

the newspapers just crinkle them up and put them under the chimney to start the coals .. im shaking my head here lol.. you did it wrong.. crinkle or rip into strips.. you only need 2-3 sheets of newspaper too

[@TheGrassfedHomestead]

thanks j

[@maryritelli1667]

I had a hard time keeping it hot with that brand of lump coals.

[@TheGrassfedHomestead]

interesting

[@rockscorner5991]

You did great for your first time grilling and smoking your meat. Don't worry practice makes perfect! (Side note: if you add fine table salt it will pull moisture out of your meat. If your looking for a salt flavor without pulling the moisture use chunky sea salt)

[@danielflowers1985]

Aw man...I was expecting the primal cooking series violin music lol...great video. Are you planning to do a chicken harvesting video?

[@TheGrassfedHomestead]

I did one a while back. I don't have plans to do any in the near future.

[@candicechristensen1753]

Is Ashley ok? She hasn't been in a video in a little while

[@ericstebenne6368]

Next step lamb shop on the grill

[@cookingwithwebby]

You heard him get them burgers off lol

[@roundmott]

Yum

[@brianphilbrook5262]

Hahahaha you did good dad the burger tasted like a burger 😂. That’s a sweet looking grill. I have a kingsford charcoal grill I love love love charcoal grillin can’t beat the flavor.

[@lisabooker6405]

It tastes like a BURGER Dad...GEESH! Oh my gosh, I just wanna HUG 🤗 him to pieces. Looked great! I’m a little more medium well done kinda gal...still PINK but if I see red...I can’t do it. My family says I’m weird and ruin my steaks 🥩. Hahahaha To each his own I say. LOL 😆 TFS! Blessings always ~Lisa

[@TheGrassfedHomestead]

agreed -to each his own! I don't give well-done steak people grief.

[@susansmith5044]

To much like work..

[@jonobmxjohn6235]

second fudge hello

[@mhkoo1]

You did well. oh please, do not go for the marks on the steaks. That dark brown/black stuff is cancerogenous.

[@JakeLovesSteak]

Carcinogenic?

[@TheGrassfedHomestead]

dark brown is caramelization and desired in many culinary applications. Black is charred and unhealthy.

[@jacobhauer7962]

First