fire in the hole let's cook up some steaks stay tuned so I happen to look into a couple of the most beautiful New York strip steaks that I've seen in a long time these suckers are 2 inches thick they've got some beautiful marbling and they're just amazing and I thought the only way to cook these right on the grill is to do a reverse sear but I'm also going to do something that I usually do that you don't have to do most people just put salt and pepper on your steak I happen to like Tango Joe's midnight espresso and I also like to slather on some saying stir-fry oil which helps the rub to stick to the steaks and also it brings a flavor of its own the flavor of cilantro and garlic and not a heavy garlic or cilantro flavor just a light flavor but it's just a wonderful stir-fry oil all around I use it for everything and the other thing I'm going to do is put some Tango Joe's midnight espresso on there which is a spice blend and like I said most people just want salt and pepper on your steaks and I agree you know salt and pepper that's the way to go but I happen to like midnight espresso on beef I think it enhances the flavor of the beef with that espresso and the other spices that are in it and I'm just going to slather some of that on there because I like it you know most people say just use salt and pepper I'm down with that you know salt and pepper that's good nothing wrong with that but I'm going to take my steaks up a level with some Tango Joe's midnight espresso Tango Joe is a great guy he doesn't pay me to do this I had to pay him but I tell you what last time I made an order he sent me a t-shirt and a hat so I really can't complain about that okay so I got my steak slathered down with the sangster fry oil the midnight espresso what we got to do now is insert thermometer into the thickest part of the meat into the middle of it and my thermometer is set for 135 degrees so it's going to beep when it gets to 135 I'm going to set them on the grill on indirect on the indirect side I've got a direct side an indirect side I'm going to set them on the grill on the indirect side and when I think beeps I'm going to put them on the hot fire and sear them on both sides but between now and the time it beeps we got time to drink a beer so please stay tuned okay my steaks are rubbed and they're on the indirect side of the coals and the thermometer is set for 135 internal temperature that's about medium-rare now to me anything more than medium-rare you're ruined your meat but I know a lot of people like it well-done and that's fine that's the way you like it good for you do it your way but for me anything past medium-rare is a waste of meat okay so we're going to let those cook and while we wait for that temperature to come up we're going to drink a beer so please stay tuned there is the star of the show the rapidly defrosting frosty root boy bug it's kind of hot out here yeah here's today's beer Sweetwater 420 and the last time I had a Sweetwater beer I got a message from my buddy John settler Luca Matos Oh gurus and he says if you get a chance try the Sweetwater 420 so I said yeah now's my chance here we go Sweetwater 420 bye Sweetwater Brewing Company Atlanta and John says he goes down to their brew pub and this is what he drinks when he goes down there it's a beautiful golden color it's an extra pale ale not a India Pale Ale a tasty West Coast style pale accentuated by stimulating hop character first conceived in our Batcave on 420 420 to me that's drug reference they should allow that that's why Lagunitas sensors had to be called censored so 420 I guess they're saying 420 is like highway 420 but over here they say they conceived of it on for 20 April 20th is a commonly known a for pot heads you may or may not know that anyway let's take a sniff of that smells real good it's got a real hot flavor to it smells good let's take off the froth off that roll what do you think excellent John you called it baby that's good beer man Sweetwater 420 brewed in Georgia and apparently they have a brew pub down there and you can go in there and drink drink them if you got them don't float the mainstream that's their motto so cool Sweetwater 420 that's our beer for today so our stakes are up to 101 degrees another 35 degrees to go and then we'll take them and put the sear on them so please stay tuned okay so my thermometer is beeping so it's time to take the probe out of the steak and now we're going to take a pair of tongs and throw those steaks right on the fire right on the hot fire we're going to sear them on each side can you see that go sear them on each side oh man that smells good for a couple of minutes I'm going to get a little bit of a sear going right there you can see that fire coming up all around and burning that fat on the outside and move this tamam out of the way and that's looking good isn't it man that's a beautiful piece of meat right there now I'm going to just get it off there turn it 90 degrees let's get the grill marks going in the other direction this kind of grill doesn't make real good grill marks but it it makes marks we just want to sear the outside of that for a little bit right in the direct flame flip it over yeah how's that it's not bad grill mark is it can you see that yeah let's put that one over not bad not a bad grill mark for a weber anyway let that sear for about a couple of minutes on the other side we know that the internal temperature is 135 so we don't have to worry about overcooking it we're just sear on the outside of it just to seal in the flavor and the juices and we're going to get them off the fire put them on a plate let them rest for a couple minutes then we'll cut one open and give it a shot see what it tastes like I know it's going to be good though I just noticed yeah look at that it's got to get some girl in the other direction on the other side turn them like that just for a couple of minutes that's looking good smells excellent I can't tell you the smell of that is amazing I haven't had good beef like this in a long long time I just happen to get lucky I caught these at Costco a lot of kind of a sale and I grabbed them so that's this for the sear I think to get that off there let that rest for a couple of minutes shut the hood put that fire out and then we're going to crack open let's get a picture of that man oh yeah look at that how does that look we're gonna we're going to cut into one of those and take a taste so stay tuned I just need to let them rest for about five minutes States okay my steaks have been resting for about 15 minutes if you notice the plate there's hardly any juice in the plate because it's all been seared into the meat we're going to cut into it now you're going to see some juice and I hope you're going to see a beautiful pink interior looks pretty good doesn't it that's a little bit past medium-rare I think but it's okay that's still good I'm going to cut off a slice of that for me to try pretty pretty good right there how's that look man I'll bet that tastes good let me take a taste of it I'll let you know excellent beautiful perfect just the way I like it medium rare a pink rare setter kind of medium not real well done but not real too overcooked but like I said it's just the way I like it so that's a reverse sear that's how you do it that's my video for today babies if you like this crap please subscribe if you don't go over by Summit angle Joe spices over tango Joe channel and also I want to turn you onto a cool dude whose videos you're going to like Bubba biker trash that's mister biker trash to you but go over to see Bubba and subscribe to his channel if you don't like my videos you're bound to like Bubba's videos because they're the polar opposite anyway I don't mean that Bubba you're great guy okay so that's my video for today and that that beer was good John Sweetwater 4/20 I liked it a lot ok babies see y'all next week I may not make something good but I will drink a good beer bye