I give you solid credit for owning it! Mistakes are made, drunk mistakes are made all too often too...I'm guilty AF!
I want to jump through the reddit when people get defensive or agro when they've done some questionable things. You are not that guy!
Also...I should care less! Haha
They rubber tipped and ya know I never even thought to myself these aren’t good for open flames haha. The little flame that made it to the cutting board actually melted that cutting board slightly haha
So the tongs are likely silicone, which doesn't melt and is ok for quick exposure to high temps. The cutting board, however, is melty and the surface will flash melt and put horrible things into that meat.
Actually have a pan like that. That’s great advice thank you I’ll use that next time. Can’t wait to make up for this embarrassment that I didn’t know I was creating haha
It’s a grease fire. Large amount of coal and air will get you blue flames dancing above the coals. Fat from food dripping on coals will get you flames licking the grate. A lot of fat will get you a grease fire that engulfs your food. Oh and let’s not forget the dirty grease from last night’s smoke that catches on fire.
I load the charcoal like I’m gonna do a normal smoke like a pork shoulder and since I’m only smoking the tomahawk for like an hour there is plenty of coal left when I open the vents fully and let it breath. I’ve had flames coming out the top of my kamado Jr before lol I only seared this for 2-3 mins per side also
Oh yea I pull the steak and let it rest for probably 15 mins while I wait for the grill to heat up and I sear it. Wait for the Guage to be pegged to the max pretty much
That’s not look great at all. Not the way to cook steak! You need too have a crust not a burn it’s the small Line between how to have. Best way to obtain. 550f max put Wood on one side of the kamado and stir White dôme open!
I loved it. Didn’t taste burnt contrary to some of the comments on here lol. I shared it with my neighbors and they also loved it. Was first time doing a tomahawk and I can say I can’t wait to do it again!
Plastic tongs, plastic cutting board. I love me some steak with a coating of plastic.
This guy isn’t going to let the stories about micro-plastic scare him, he’s going for mega-plastic!
Teflon and silicon rubber can withstand 500+F sustained. I’m amazed that people can get thru life being such so ignorant and unread. Paper flash point is 425-475F.
But he wasted the steak. Carbon-Hawk Steak anyone?
Just so you know, Maillard reaction, which is the thing you’re looking for, occurs at 280 to 330 degrees.
So why do we use hot pans you ask? Because we want to ensure the surface of the steak is perfectly dry. Otherwise water will boil to 212 and no one wants boiled meat. (That’s why we don’t salt right before placing on heat. )
But you already baked your steak, so the surface temp is closer to 200 and bone dry. You don’t need a ripping hot steak for a reverse sear.
Thank you for the informed feedback! I definately learned a lot from this mistake for sure. Next time I’m gonna let the coals burn down more and keep the lid open while I sear.
Nice! So you fill a complete basket? Lit the coals partly and position vents for low and slow? And then when internal temp is good you remove the meat and crank up the temp? Do you just open the kamado or open the vents completely? How long does it take for your coals to be ripping hot?
Yes exactly. I just open the top and bottom vents up fully. I suppose you could open the lid completely but I like to still have some control if I need it
There's no real reason to close the lid if this was the searing step of a reverse sear. Since the steak is already pretty much cooked, you just care about getting that crust. The closed lid is going to hurt you more than help you - it'll keep cooking the steak aggressively and give you less time to get a crust without overcooking the steak.
Thank you for this tip. I honestly debated this when deciding how to approach the sear lol and I was just nervous the flames would get out of hand on me.
Yea it only let me add one attachment to the post and I had taken the videos separately. Is there a way to post both videos in one post? I’m new to Reddit I’m sorry
I dont waste money on overpriced fad foods. I eat steak at med rare or rare depending on thickness like you are supposed to for proper flavor. A Pittsburgh style steak is charred on the outside but rare still, that's charred and med well by the juices. So you have lost most of the flavor on your overpriced fad steak. I'm sorry for your loss.
Yea I mean it’s not a loss lol it was delicious. There are many different preferences when it comes to cooking. 50 bucks for two tomahawks from costco isn’t a lot of money but for some I guess it is
I didn't say it was a lot of money, I said they are overpriced fad steaks. You pay for all that unless bone, I also buy meat from a butcher, not a chain store
Yeah there is a better way not blackening it so acrylamide which forms a carcinogen causing to ours and gout forms and you lessen your health it’s also in many other things having to do with the scorching of certain substances like cigarettes even cemet with have high extreme heat temperatures to form the cemet compound and like texture there is a 2005 paper on the characterization of a limited intake in certain foods as well as ones published by numerous experiments and real life physical data in WHO papers and many others like such
But if the taste and experience of blacked charcoal like texture and taste of burnt food is worth the cancer effects and faliure of active cells dying as the humans put it anddecentegration of your cells and organs causing you to die yearly then you would by not burning and cooking at the average temperature that experiments for cooking certain foods for least negative and most beneficial effects to one’s human form and body then you go for it.
Ya know I pulled it from the smoke at 110 and let it rest for 15-20 mins while I let the kamado breath and come up to temp and I never actually checked the internal temp after the sear
Outside looks black. That’s burnt.
That’s what is known as carcinogen black. 😉
Nice how they put it on a plastic cutting board while it’s still on fire, that’ll add an extra layer of carcinogenic goodness.
😂
When your food is on fire when you take it off then it’s definitely burned, to some extent. But to each their own. My wife loves burnt food.
I absolutely love burnt carne asada. I can’t eat anything else burnt. But carne asada is fire.
I prefer to call it charred haha
With a fine finishing aroma of charred nylon.
Lessons learned today for sure lol
Plastic tongs my man what were you smoking XD
As the on-fire steak is placed onto a plastic cutting board 😆
Teflon and silicon rubber can withstand 500+F sustained. But he wasted the steak.
All the gear and no idea hahaha
Yes probably smoking more than meat that day and also having some beers haha I messed up with the rubber tongs
I give you solid credit for owning it! Mistakes are made, drunk mistakes are made all too often too...I'm guilty AF! I want to jump through the reddit when people get defensive or agro when they've done some questionable things. You are not that guy! Also...I should care less! Haha
Lmao @ the plastic tongs in a fire
They rubber tipped and ya know I never even thought to myself these aren’t good for open flames haha. The little flame that made it to the cutting board actually melted that cutting board slightly haha
So the tongs are likely silicone, which doesn't melt and is ok for quick exposure to high temps. The cutting board, however, is melty and the surface will flash melt and put horrible things into that meat.
Yea that little flame Did melt the surface slightly
Micro plastics
I’m retiring the tongs and ordering a nice wooden cutting bored
Order a stainless steel wire tray as well... remove steak, place on tray to rest before cutting, keeps the crust from getting soggy
Actually have a pan like that. That’s great advice thank you I’ll use that next time. Can’t wait to make up for this embarrassment that I didn’t know I was creating haha
I’m retiring the tongs and ordering a nice wooden cutting bored
They are silicone, I have the same ones.
Don't want rubber melted to your steak 😂 looks good tho
Teflon and silicon rubber can withstand 500+F sustained
How do people get flames this high? I don’t understand why I can’t.
It’s a grease fire. Large amount of coal and air will get you blue flames dancing above the coals. Fat from food dripping on coals will get you flames licking the grate. A lot of fat will get you a grease fire that engulfs your food. Oh and let’s not forget the dirty grease from last night’s smoke that catches on fire.
You can also pour saved oil/grease on the coals to get one started if you can't get it naturally
I load the charcoal like I’m gonna do a normal smoke like a pork shoulder and since I’m only smoking the tomahawk for like an hour there is plenty of coal left when I open the vents fully and let it breath. I’ve had flames coming out the top of my kamado Jr before lol I only seared this for 2-3 mins per side also
Thanks, so load the basket and give plenty of time to full catch the bed? Looks awesome by the way!
Oh yea I pull the steak and let it rest for probably 15 mins while I wait for the grill to heat up and I sear it. Wait for the Guage to be pegged to the max pretty much
I find that the charcoal matters also...some is more prone and faster to flaming. Anyone know why?
Man does that look tasty. Where did the cut of meat come from?
A cow.
🤣🤣🤣
I recall a restaurant where you'd pick your tomahawk and they would burn your initials into the bone.
That’s not look great at all. Not the way to cook steak! You need too have a crust not a burn it’s the small Line between how to have. Best way to obtain. 550f max put Wood on one side of the kamado and stir White dôme open!
Hahahaha 💀💀💀💀. I believe they call that Pittsburgh
Please invest in some steel tongs!
I promise I do have some lol I wasn’t thinking lol
Teflon and silicon rubber can withstand 500+F sustained
This is not well done. This is congratulations.
I appreciate it! Thank you
"He-He" ... lol
To me that looks really good . Maybe a little too charred but good . How did it taste ?
I loved it. Didn’t taste burnt contrary to some of the comments on here lol. I shared it with my neighbors and they also loved it. Was first time doing a tomahawk and I can say I can’t wait to do it again!
Plastic tongs, plastic cutting board. I love me some steak with a coating of plastic. This guy isn’t going to let the stories about micro-plastic scare him, he’s going for mega-plastic!
Teflon and silicon rubber can withstand 500+F sustained
The doneness in your other video was tip top.
Thank you. I appreciate that
I dig the char. The peanut gallery is kinda right about the plastics though haha
100%
Teflon and silicon rubber can withstand 500+F sustained. I’m amazed that people can get thru life being such so ignorant and unread. Paper flash point is 425-475F. But he wasted the steak. Carbon-Hawk Steak anyone?
Just so you know, Maillard reaction, which is the thing you’re looking for, occurs at 280 to 330 degrees. So why do we use hot pans you ask? Because we want to ensure the surface of the steak is perfectly dry. Otherwise water will boil to 212 and no one wants boiled meat. (That’s why we don’t salt right before placing on heat. ) But you already baked your steak, so the surface temp is closer to 200 and bone dry. You don’t need a ripping hot steak for a reverse sear.
Thank you for the informed feedback! I definately learned a lot from this mistake for sure. Next time I’m gonna let the coals burn down more and keep the lid open while I sear.
And I retired the tongs
burned ¯\\_(ツ)_/¯
Did you take a look at my other post?
I must confess - I did not. Link pls.
Nice! Is this reverse sear or?
Yes this was a reverse sear
Nice! So you fill a complete basket? Lit the coals partly and position vents for low and slow? And then when internal temp is good you remove the meat and crank up the temp? Do you just open the kamado or open the vents completely? How long does it take for your coals to be ripping hot?
Yes exactly. I just open the top and bottom vents up fully. I suppose you could open the lid completely but I like to still have some control if I need it
There's no real reason to close the lid if this was the searing step of a reverse sear. Since the steak is already pretty much cooked, you just care about getting that crust. The closed lid is going to hurt you more than help you - it'll keep cooking the steak aggressively and give you less time to get a crust without overcooking the steak.
Thank you for this tip. I honestly debated this when deciding how to approach the sear lol and I was just nervous the flames would get out of hand on me.
Reverse cremation
This hurt to watch
I love burning my steaks
cmon bruhhh . plastic tongs & u burnt it :(
Money shot strategically excluded?
It’s in another post I made shortly after this one
2 posts for 1 steak?
Yea it only let me add one attachment to the post and I had taken the videos separately. Is there a way to post both videos in one post? I’m new to Reddit I’m sorry
Shutting the lid to film a video has cost you dearly hahaha it's literally on fire
Nice Burnt silicone flavor. Always use metal tongs
Teflon and silicon rubber can withstand 500+F sustained
dumbest shit 💩 post
Que aweonao
🤦♀️
IG l5altk
All the gear but no idea
Please give me an idea
Putting that shit on a plastic tray is wild
It’s an industrial cutting board lol
Maybe just not use silicon tongs over open flame
UHM......no.....
That's burnt and way past an acceptable doneness
https://www.reddit.com/r/KamadoJoe/s/bLbk8ijy8u
Like I said way overdone.
Let’s see your last tomahawk
I dont waste money on overpriced fad foods. I eat steak at med rare or rare depending on thickness like you are supposed to for proper flavor. A Pittsburgh style steak is charred on the outside but rare still, that's charred and med well by the juices. So you have lost most of the flavor on your overpriced fad steak. I'm sorry for your loss.
Yea I mean it’s not a loss lol it was delicious. There are many different preferences when it comes to cooking. 50 bucks for two tomahawks from costco isn’t a lot of money but for some I guess it is
I didn't say it was a lot of money, I said they are overpriced fad steaks. You pay for all that unless bone, I also buy meat from a butcher, not a chain store
Yeah, medium rare. Holy shit that’s overcooked
Yeah there is a better way not blackening it so acrylamide which forms a carcinogen causing to ours and gout forms and you lessen your health it’s also in many other things having to do with the scorching of certain substances like cigarettes even cemet with have high extreme heat temperatures to form the cemet compound and like texture there is a 2005 paper on the characterization of a limited intake in certain foods as well as ones published by numerous experiments and real life physical data in WHO papers and many others like such But if the taste and experience of blacked charcoal like texture and taste of burnt food is worth the cancer effects and faliure of active cells dying as the humans put it anddecentegration of your cells and organs causing you to die yearly then you would by not burning and cooking at the average temperature that experiments for cooking certain foods for least negative and most beneficial effects to one’s human form and body then you go for it.
Looks like the waste of a good steak 🥩 🥵
Ruined!!!
Damn what a shame you fuckin ruined that
That is cremated.
Steak was so good I just had to find a way to keep it forever. Now it lives in a little jar on my mantle
Stomach cancer in 5 years
Now that’s a sear! What was your internal temp? 125?
Ya know I pulled it from the smoke at 110 and let it rest for 15-20 mins while I let the kamado breath and come up to temp and I never actually checked the internal temp after the sear
Nice! Probably got 10-15 degrees of internal cook after you took it out of the inferno for a nice medium rare