I noticed you didn't use a meat thermometer? I saw in one of your vid's that you had used the ICook thermometer (i think that was the brand name). For me it is kinda pricey but I was wondering if you have used other types and what your experiences with them were. Can you give any info on wireless meat thermometers?
I enjoy your vid's and have used alot of your receipes and techniques.
Thanks in advance and keep those great vid's coming!
@redfish1286 I had a different brand wireless cooking thermometer before... It was a Maverick Redi-Chek Remote Wireless Cooking Thermometer - ET71OS See if you like it...
Dude, when you can smoke n' sear an almost 2 inch thick steak and have it come out absolutely perfect: juicy, evenly cooked, light pink and not look like the surface of a meteorite on the outside, you have perfected, shall we call it, the "multi-sear method" (no reference on Google found on that one)
Great video Sapo! In my opinion your the best person to watch on here. You make amazing food and you have a great attitude with an even better outlook on life. Its the simple things that need to be celebrated.
reverse sear is classic, sapo. i've done this for years. it's great to watch you cook over live fire. please do more out doors cooking, it's my favorite. thank you.
What the heck is that!? "why that is a 100% delicious nutritious USDA Choice Saporized Steak! thats what that is" ... hey man how you gonna cook that steak? "why I'm going to Saporize it of course" ... excuse me sir ... what is the very best way to cook a real thick steak? ... "Saporizing is the best method bar none" ...
ol jb has done a couple of vids on reverse searing eye of round steak?..i think it was..,search his channel for it..very well done.(the video)..steaks looks like something from a fancy steakhouse...ill have to try it the next time i cook out!!!
why is it dark greenish in the middle ??
NYCMarineFish 2 months ago
do not see many juices on the plate
bkmdano13 4 months ago
No offense bro but you sound stoned...bet u enjoyed those steaks with the munchies hey champ
hordeache 5 months ago
I think you get much better penetration of the smoke with the reverse sear. I tried it with a tri-tip on the kamado last night...absolutely perfect.
ross939 6 months ago
Hey SS!
I noticed you didn't use a meat thermometer? I saw in one of your vid's that you had used the ICook thermometer (i think that was the brand name). For me it is kinda pricey but I was wondering if you have used other types and what your experiences with them were. Can you give any info on wireless meat thermometers?
I enjoy your vid's and have used alot of your receipes and techniques.
Thanks in advance and keep those great vid's coming!
redfish1286 6 months ago
@redfish1286 I had a different brand wireless cooking thermometer before... It was a Maverick Redi-Chek Remote Wireless Cooking Thermometer - ET71OS See if you like it...
CookinWithSurfinSapo 6 months ago
Very nice!!
bossbb 6 months ago
Need one of those Ribeyes and a beer and I'm good to go... Great video Sapo Sapo!
GaTesLgD 6 months ago
Once you go reverse, you never go back...I mean forward. You know what I mean. You could have finished them on the infrared.
Good show Sapo.
BeeRich33 6 months ago
sapo what is that music? its great.
bgnyc1 6 months ago
Dude, when you can smoke n' sear an almost 2 inch thick steak and have it come out absolutely perfect: juicy, evenly cooked, light pink and not look like the surface of a meteorite on the outside, you have perfected, shall we call it, the "multi-sear method" (no reference on Google found on that one)
Moreoff 6 months ago
Nice! I think you should rent a room in the house of sausage and team up to blast our taste buds with awesome grilling and food. Hodor!
PillowDood 6 months ago
Great video Sapo! In my opinion your the best person to watch on here. You make amazing food and you have a great attitude with an even better outlook on life. Its the simple things that need to be celebrated.
fishstyxs 6 months ago
reverse sear is classic, sapo. i've done this for years. it's great to watch you cook over live fire. please do more out doors cooking, it's my favorite. thank you.
amatureBBQer 6 months ago
You could always call it 'The End Is Sear'.
Whatever name is used, this looks like a great method and I am gonna have to give it a go.
Awesome looking steaks!
TangoSpiceCompany 6 months ago
Nice !
MrMADMOFO 6 months ago
What the heck is that!? "why that is a 100% delicious nutritious USDA Choice Saporized Steak! thats what that is" ... hey man how you gonna cook that steak? "why I'm going to Saporize it of course" ... excuse me sir ... what is the very best way to cook a real thick steak? ... "Saporizing is the best method bar none" ...
TitoJorge 6 months ago
oh god i want that right now! i wish i had some steaks to cook this second.
sirpilf 6 months ago
ol jb has done a couple of vids on reverse searing eye of round steak?..i think it was..,search his channel for it..very well done.(the video)..steaks looks like something from a fancy steakhouse...ill have to try it the next time i cook out!!!
yardsausage 6 months ago
dude....that looks awesome....what would i call it...."As close to Heaven as you can get steak"!
God bless!
1968hambone 6 months ago
Comment removed
BLAZINBEATS123 6 months ago
Zapo!!! you's on a roll now!!
elrabbitsbbq 6 months ago
Happy to see another vid man>!
jaymeez 6 months ago
Looks good I'm a huge fan of ribeye steaks hell might be the best part of the cow I'm gonna try this I use pecan wood a lot
2024JayZ 6 months ago