**A Tribute to Biggie and The Bigs**

We're taking up donations in The Big's honor through the Lincoln County Humane Society, so if you'd like to help out, there will be a link below this video. Also, don't forget about those big life T-shirts, because we're going to retire them after this. I miss my big guy, and I know all of you do too.

**Cooking Up a Storm**

We reached our target temperature, and I didn't even know it till I looked at the deal on the phone - it gives you an estimated time of arrival, I love that. It was right on time, though - about 25 minutes from now we'd be eating. The indirect heat over here is still going strong, so I went ahead and flipped these when they were about 110 degrees like that. Now, let's move them down here to direct heat, where they've been all along.

**Sizzle Time**

We're flipping one of these steaks right now - you can hear that sizzle. We'll turn this one around, too, so it gets some love from the probe is still in there, check out what we got here folks. Cowboy butter put us another one right here - we're going to crank up the heat just a little bit, and add me a few little pieces of mesquite to get that flame going up there, because I want that to caramelize that meat.

**Getting That Perfect Crisp**

That butter's melting now, so let's give it a good brushing around - use a fork, or whatever you want, just get some of those herby things to work. We're going to let that run about 4 minutes on each side - I like my steak medium rare, that's about 135 to 140 degrees Fahrenheit. Now, let's set these over and let them rest for a bit - they'll rise up a little more.

**The Rest of the Story**

We needed to let that temperature rise just a little bit, so we added some aluminum foil on top. Doesn't have to take long - probably no more than 8 or 10 minutes to reach our desired temperature. That steak temperature will rise on its own, too. I'm excited to see how this one cuts - thank the folks at Lazy Tee for supplying some really good beef.

**A Final Tribute**

This is our first cooking video without my big guy, that I love and miss so much. So, we're going to pay a little tribute to Biggie here - and figure out who's been here the longest since he left us. The dooker comes close, but Mage takes it by just a hair. You can all take a bite now, and enjoy the Herby butter that Cowboy Butter brought - it was a game-changer.

**A Show of Appreciation**

We couldn't have done this without you folks out there in the audience, so thank you. We commend all our servicemen and women who keep that flag flying over camp. And to everyone else, God bless you each and every one. Let's get on up in here, and give Biggie a good hug - with a big ol' piece of meat.

**Parting Words**

We'll be back soon with more cooking videos - don't forget to check out our discount code below for The Big's gear, as well as other products from Lazy Tee. We tip our hats to all those who've served and kept the American flag flying high.

"WEBVTTKind: captionsLanguage: enhow to cook the perfect steak when you spend money on a piece of beef that is so good and so tasty you don't want to mess it up we're going to walk you right through how to cook all your steaks and they come out perfect every time I do love me some beef and I love a big old steak too but I want you to have the most flavor in it I want it to be Oho tender and we're going to walk you through that with what kind of wood we need to pair it with to how to get that steak even more tender than it already is whether it's choice or whether it's Prime you want every bite that they get to be the best steak they ever put in their mouth and also today I'm going to be using the Pro Temp plus by Chef's temp you know when you're cooking a steak like this you want it to be to that perfect dness and that Chef's temp Pro Plus is going to give that to us and we thank them so much for sponsoring this video let's talk about the star of the show and that is the beef look at this I mean this is what I call a great piece of beef here I want to thank the lazy te Ranch for sending them down here they Precision cut all them steaks lasered they are so good you know we were up there doing our Wyoming series at that ranch great people and they raise great beef so let's talk about this ribeye you see this circle in here that is the eye of that ribey here's the riy cap it's attached to this long rib bone now it has been French cut which means they have cut the bone trimmed the meat off of it now if we took it and got this much bone cut off of it that would be a cowboy ribey that's what we would call it or you can just cut it Plum off right here and just have a bone in ribeye this fell come in tipping the scales at 2.74 this fell right here was an even up thre pounder you know I'm using the tomahawk today but you could use a regular ribeye you could use a New York strip some folks call them a KC strip you could use that filet hey this works on any steak that you're going to put on the grill and cook that's got some thickness to it so I think the first thing we going to do and remember this is prime beef it don't take much lime juice which y'all have heard me say many times is a natural tenderizer y'all heard me say it too had you I want to thank y'all for participating so just give it a little rubbing in right there let's turn it over and get the other side and folks you want to take these out of your fridge and let them begin to warm up citric acid breaks down connective tissue in meat which is going to make meat more tender now this is a big piece of meat what is the biggest mistake that people do when they're cooking a steak under season overcook folks that's where this is really going to come back in and help us we're not going to overcook but we're not going to under season this is what we call a really thick oh which way is a wind blowing anybody know some somebody give me a guess give me a comment if you know what it is you're in pretty good shape well oh here's a tip because the sun it's in the morning and the Sun is over there yeah so which way that's a lot of math let's see if they can figure it out that is sort of like P R square make sure you get that fat cap right there all the way around too we're going to put this on the counter they're room temp you don't have to cover them because we need to let that seasoning absorb down in there okay so I have a question yes ma'am from the audience yes um we had a caller yes call in so these are prime yes if you were going to do it with a steak that was like choice or select would you would you marinate it longer yes ma'am if this was like a 12 14 o steak if this was choice or select I would go ahead lime juice seasoned same way and then I would if we're on a ranch or somewhere I'd put them in a bag put them in ice chest they would stay in there about 4 hours then I would bring them out before cooking time let them set about an hour to warm up room temperature and then you're going to get a more even cook time but if you're cooking something that's even a grainier tougher kind of meat plank skirt something like that you can let them marinate 8 10 hours like that it's not going to hurt them or you can season them and do it let them set overnight you are good to go you know what makes everything better butter you got to have butter on everything you do and what are we talking about Cowboy butter or C butter Cowboy butter we're talking about an herb butter but I like to Cowboy it up it is and it's so easy but bacon also makes things better yes and it does but guess what in our Cowboy butter there is actually bacon grease oh there is yes ma'am you're a genius yes so get the good stuff and it needs to be softened and I figure that's about 2 tbspoon of bacon grease if you got bacon grease and butter you can live right there and so can your art yes that is true now we're going to have a little time to put in there with it we have something sh that I really like chives jalapeno now a lot of you was telling yourself Cowboy or butter when he said he was going to Cowboy it up all I bet there was half of you already knew it was going to have a jalapeno turn to the Fine side of this why don't you just gr it in the bowl good call Shen now if you don't want to have the seeds in there when you get to that part right there roll it over and start on another side you do not have to use the whole jalapeno you don't it's just whatever you think your heat level is one gentle tip I'm going to give you right now this hand that was doing this do not rub your eyes pick your nose or scratch your butt I guarantee you you'll pay for it we have to have some garlic last but not least the W sauce it don't take much folks comes that time in my life I have to work with the product that I probably despise the most and what is it some of that D plastic rep but maybe the good Lord is shining favor down on me today and the wind will let up a minute see it's already started you can't even get it out of the box there we go now we're going to see like that I one to okay try to get this in a middle part of this just fold it over try to give it pretty tight sort of like making sushi let me turn it this way so y'all can see it bring it over here you can form it now into whatever shape you want your butter to be in give it one of these deals right here and what you got butter into the ice box it goes not ice box I'm sorry into the freezer because it's hot second most most important thing the fuel the fire you know these are my favorite wood mosquite cherry Apple Peach aler wood and I only use older when we're cooking something like fish but when we're pairing up a good steak with a good hard wood you're not going to be using no cedar you're not going to use no Pine you ain't going to burn no paper plates and I don't want you using briquettes no because they got all that artificial stuff in there and if I catch you using lighter fluid I'm going to come over we're going to just take the grill outside wet it down then we'll go to oips and get a burrito because you can't be using that stuff folks when you're using mosquite it can be a little overpowering and be a little harsh if that's all you got on there and you're just letting it constantly smoke and smoke and smoke it's going to make it a little bitter same thing can happen with Oak same thing can happen with pecan you sparingly then throw you a more mellow wood on there to get that smoked taste Cherry Apple Peach whatever you got and let it burn down till it's about solid white before I ever get over there and we go to cooking I hear you I know what you're talking about you done throw down a lot of cash for these steaks you don't want to mess it up you want to make sure that it's cooked to the perfect dness hey that's why we're using the Pro Temp plus cuz folks it's going to give me that instant reading and guess what it's connected to Wi-Fi Bluetooth me and the snower can go in there and sit in the shade in the air conditioner watch the little phone when it gets to that magic temperature this has two probes here a long one and a short one now this longer one I would probably be using for like a prime rib or something a big piece of meat this is great for long Cooks but folks it'll work for this steak right here too we're going to use this short one try to find the center of that steak that's about what we're after it'll make you a better cook than you already are now for better presentation I'm going to wrap them big long bones with some tin full it'll give you that bright white color there they'll get done but they won't have that Smoky Char to them so let's get them wrapped up and this is your own personal preference you don't have to do this but it will look better when it comes off that smoker I'll meet y'all at the fire the legacy is fired up everybody is ready to go we have raked all the coals in the heat to the far end of this Grill this is a direct heat there's none down here this is indirect that's where we're going to start let's lay these pretty fellas in there now if you had a like a smaller cut would you still do the indirect yeah I would still do the indirect even like if it's a 12 or 14 o New York strip or something like that because you're going to get to warm it up so let's get the lid shut we're going to let that go about 30 to 45 minutes till we get that magical temperature on that probe that notifies me that we there to about 120 to 125 now I'm going to go ahead and throw me some Cherrywood in there get us a little more Smoky flavor that's going to give that a smoke back y'all might have noticed that we're missing a cast member we have uh hope y'all watch the video that come out last week uh we had to say goodbye to the beig uh my loyal companion my best taste tester and culinary adviser how you always was now we're taking up donations in The Bigs honor through the Lincoln County Humane Society there will be a link down there below in this video as well to where you can help them out but also don't forget about them big life T-shirts because we're going to retire them after this and hey he a great dog I miss him a lot check out that video if you hadn't seen it well we reached that temp we did and I didn't even know it till I got to looking at that deal on the phone it gives you estimated time of arrival I love an ETA I do that way I can say how long before we eat about 25 minutes was it right on the time oh it was right I'm telling so how long did it take total we took 38 minutes to get it to where we wanted to go so we got the remember indirect heat over here I went ahead and flipped these when they were about I say 110 like that so they get some heat on the other side but let's move them down here to the direct heat they've been on this side so we're going to flip them over right down here you can hear that Sizzle we'll turn this one around to where he's got some love the probe is still in there look here what we got right out of the freezer folks Cowboy butter put us another one right here we're going to crank up the heat just a little I'm going to add me a few little old pieces of mosquite to get that flame to getting up there because I want that to caramelize that meat sort of just give it that good crispiness on the outside cuz we know we're right on the inside just get that when that butter gets to where it's melting a little give it a good brushing around you can use a fork whatever you want to do a knife just get it spread around there to where some of them Herby can go to work there we're going to let that run about probably 4 minutes on each side you know when I like a steak that is medium rare that's about I'd say 135 to 140 that's where I'm going to Target cuz I'm going to pull them off about 130 a little over 135 we're going to set them over and let them rest they're going to rise just a little more 145 you're getting more into the medium but you go any further than that you just runin the steak folks cuz he done died once we ain't killing him twice but it's time to flip some meat brought these over here we needed to let that temperature rise just a little more so how do you do that just tint it with aluminum full doesn't have to take long probably didn't take no more than eight or 10 minutes to reach where you want to be because that steak temperature will rise so I cannot wait that thing cut like butter thank the folks at Lazy te for supplying some really good beef oh my gosh y big this is in your honor my friend ma that's some good stuff might be one of the best steaks I ever eat in my life Shen we got everybody okay this is the first cooking video we've done without my beig that I love and miss so much so we're going to pay a little tribute to the beig and we're going to go by who's been here the longest since the beig is gone that is the dooker there you go dooker Sadie you and Mage come pretty close to a tie so Mage was first but don't where's l i mean Mage good boy Mage since you're going to have to take the place of the big hey you going to get another bite who knocked a home run the Herby butter the cowboy butter my gosh that stuff is good with that jalapeno the bacon grease everything it just compliments everything that's going on Chef temp we couldn't have done it without you we thank y'all so much be sure and check out the discount code down there below but also folks check out other products that they have they got some great stuff going on it is with pride honor and privilege that I tip my hat to all the servicemen and all the women that have kept that old flag of flying over camp we commend you all rest of you get on up in here I'm going hug you on one side with a big whole piece of meat God bless you each and everyone and I'll see you down the the best State trailhow to cook the perfect steak when you spend money on a piece of beef that is so good and so tasty you don't want to mess it up we're going to walk you right through how to cook all your steaks and they come out perfect every time I do love me some beef and I love a big old steak too but I want you to have the most flavor in it I want it to be Oho tender and we're going to walk you through that with what kind of wood we need to pair it with to how to get that steak even more tender than it already is whether it's choice or whether it's Prime you want every bite that they get to be the best steak they ever put in their mouth and also today I'm going to be using the Pro Temp plus by Chef's temp you know when you're cooking a steak like this you want it to be to that perfect dness and that Chef's temp Pro Plus is going to give that to us and we thank them so much for sponsoring this video let's talk about the star of the show and that is the beef look at this I mean this is what I call a great piece of beef here I want to thank the lazy te Ranch for sending them down here they Precision cut all them steaks lasered they are so good you know we were up there doing our Wyoming series at that ranch great people and they raise great beef so let's talk about this ribeye you see this circle in here that is the eye of that ribey here's the riy cap it's attached to this long rib bone now it has been French cut which means they have cut the bone trimmed the meat off of it now if we took it and got this much bone cut off of it that would be a cowboy ribey that's what we would call it or you can just cut it Plum off right here and just have a bone in ribeye this fell come in tipping the scales at 2.74 this fell right here was an even up thre pounder you know I'm using the tomahawk today but you could use a regular ribeye you could use a New York strip some folks call them a KC strip you could use that filet hey this works on any steak that you're going to put on the grill and cook that's got some thickness to it so I think the first thing we going to do and remember this is prime beef it don't take much lime juice which y'all have heard me say many times is a natural tenderizer y'all heard me say it too had you I want to thank y'all for participating so just give it a little rubbing in right there let's turn it over and get the other side and folks you want to take these out of your fridge and let them begin to warm up citric acid breaks down connective tissue in meat which is going to make meat more tender now this is a big piece of meat what is the biggest mistake that people do when they're cooking a steak under season overcook folks that's where this is really going to come back in and help us we're not going to overcook but we're not going to under season this is what we call a really thick oh which way is a wind blowing anybody know some somebody give me a guess give me a comment if you know what it is you're in pretty good shape well oh here's a tip because the sun it's in the morning and the Sun is over there yeah so which way that's a lot of math let's see if they can figure it out that is sort of like P R square make sure you get that fat cap right there all the way around too we're going to put this on the counter they're room temp you don't have to cover them because we need to let that seasoning absorb down in there okay so I have a question yes ma'am from the audience yes um we had a caller yes call in so these are prime yes if you were going to do it with a steak that was like choice or select would you would you marinate it longer yes ma'am if this was like a 12 14 o steak if this was choice or select I would go ahead lime juice seasoned same way and then I would if we're on a ranch or somewhere I'd put them in a bag put them in ice chest they would stay in there about 4 hours then I would bring them out before cooking time let them set about an hour to warm up room temperature and then you're going to get a more even cook time but if you're cooking something that's even a grainier tougher kind of meat plank skirt something like that you can let them marinate 8 10 hours like that it's not going to hurt them or you can season them and do it let them set overnight you are good to go you know what makes everything better butter you got to have butter on everything you do and what are we talking about Cowboy butter or C butter Cowboy butter we're talking about an herb butter but I like to Cowboy it up it is and it's so easy but bacon also makes things better yes and it does but guess what in our Cowboy butter there is actually bacon grease oh there is yes ma'am you're a genius yes so get the good stuff and it needs to be softened and I figure that's about 2 tbspoon of bacon grease if you got bacon grease and butter you can live right there and so can your art yes that is true now we're going to have a little time to put in there with it we have something sh that I really like chives jalapeno now a lot of you was telling yourself Cowboy or butter when he said he was going to Cowboy it up all I bet there was half of you already knew it was going to have a jalapeno turn to the Fine side of this why don't you just gr it in the bowl good call Shen now if you don't want to have the seeds in there when you get to that part right there roll it over and start on another side you do not have to use the whole jalapeno you don't it's just whatever you think your heat level is one gentle tip I'm going to give you right now this hand that was doing this do not rub your eyes pick your nose or scratch your butt I guarantee you you'll pay for it we have to have some garlic last but not least the W sauce it don't take much folks comes that time in my life I have to work with the product that I probably despise the most and what is it some of that D plastic rep but maybe the good Lord is shining favor down on me today and the wind will let up a minute see it's already started you can't even get it out of the box there we go now we're going to see like that I one to okay try to get this in a middle part of this just fold it over try to give it pretty tight sort of like making sushi let me turn it this way so y'all can see it bring it over here you can form it now into whatever shape you want your butter to be in give it one of these deals right here and what you got butter into the ice box it goes not ice box I'm sorry into the freezer because it's hot second most most important thing the fuel the fire you know these are my favorite wood mosquite cherry Apple Peach aler wood and I only use older when we're cooking something like fish but when we're pairing up a good steak with a good hard wood you're not going to be using no cedar you're not going to use no Pine you ain't going to burn no paper plates and I don't want you using briquettes no because they got all that artificial stuff in there and if I catch you using lighter fluid I'm going to come over we're going to just take the grill outside wet it down then we'll go to oips and get a burrito because you can't be using that stuff folks when you're using mosquite it can be a little overpowering and be a little harsh if that's all you got on there and you're just letting it constantly smoke and smoke and smoke it's going to make it a little bitter same thing can happen with Oak same thing can happen with pecan you sparingly then throw you a more mellow wood on there to get that smoked taste Cherry Apple Peach whatever you got and let it burn down till it's about solid white before I ever get over there and we go to cooking I hear you I know what you're talking about you done throw down a lot of cash for these steaks you don't want to mess it up you want to make sure that it's cooked to the perfect dness hey that's why we're using the Pro Temp plus cuz folks it's going to give me that instant reading and guess what it's connected to Wi-Fi Bluetooth me and the snower can go in there and sit in the shade in the air conditioner watch the little phone when it gets to that magic temperature this has two probes here a long one and a short one now this longer one I would probably be using for like a prime rib or something a big piece of meat this is great for long Cooks but folks it'll work for this steak right here too we're going to use this short one try to find the center of that steak that's about what we're after it'll make you a better cook than you already are now for better presentation I'm going to wrap them big long bones with some tin full it'll give you that bright white color there they'll get done but they won't have that Smoky Char to them so let's get them wrapped up and this is your own personal preference you don't have to do this but it will look better when it comes off that smoker I'll meet y'all at the fire the legacy is fired up everybody is ready to go we have raked all the coals in the heat to the far end of this Grill this is a direct heat there's none down here this is indirect that's where we're going to start let's lay these pretty fellas in there now if you had a like a smaller cut would you still do the indirect yeah I would still do the indirect even like if it's a 12 or 14 o New York strip or something like that because you're going to get to warm it up so let's get the lid shut we're going to let that go about 30 to 45 minutes till we get that magical temperature on that probe that notifies me that we there to about 120 to 125 now I'm going to go ahead and throw me some Cherrywood in there get us a little more Smoky flavor that's going to give that a smoke back y'all might have noticed that we're missing a cast member we have uh hope y'all watch the video that come out last week uh we had to say goodbye to the beig uh my loyal companion my best taste tester and culinary adviser how you always was now we're taking up donations in The Bigs honor through the Lincoln County Humane Society there will be a link down there below in this video as well to where you can help them out but also don't forget about them big life T-shirts because we're going to retire them after this and hey he a great dog I miss him a lot check out that video if you hadn't seen it well we reached that temp we did and I didn't even know it till I got to looking at that deal on the phone it gives you estimated time of arrival I love an ETA I do that way I can say how long before we eat about 25 minutes was it right on the time oh it was right I'm telling so how long did it take total we took 38 minutes to get it to where we wanted to go so we got the remember indirect heat over here I went ahead and flipped these when they were about I say 110 like that so they get some heat on the other side but let's move them down here to the direct heat they've been on this side so we're going to flip them over right down here you can hear that Sizzle we'll turn this one around to where he's got some love the probe is still in there look here what we got right out of the freezer folks Cowboy butter put us another one right here we're going to crank up the heat just a little I'm going to add me a few little old pieces of mosquite to get that flame to getting up there because I want that to caramelize that meat sort of just give it that good crispiness on the outside cuz we know we're right on the inside just get that when that butter gets to where it's melting a little give it a good brushing around you can use a fork whatever you want to do a knife just get it spread around there to where some of them Herby can go to work there we're going to let that run about probably 4 minutes on each side you know when I like a steak that is medium rare that's about I'd say 135 to 140 that's where I'm going to Target cuz I'm going to pull them off about 130 a little over 135 we're going to set them over and let them rest they're going to rise just a little more 145 you're getting more into the medium but you go any further than that you just runin the steak folks cuz he done died once we ain't killing him twice but it's time to flip some meat brought these over here we needed to let that temperature rise just a little more so how do you do that just tint it with aluminum full doesn't have to take long probably didn't take no more than eight or 10 minutes to reach where you want to be because that steak temperature will rise so I cannot wait that thing cut like butter thank the folks at Lazy te for supplying some really good beef oh my gosh y big this is in your honor my friend ma that's some good stuff might be one of the best steaks I ever eat in my life Shen we got everybody okay this is the first cooking video we've done without my beig that I love and miss so much so we're going to pay a little tribute to the beig and we're going to go by who's been here the longest since the beig is gone that is the dooker there you go dooker Sadie you and Mage come pretty close to a tie so Mage was first but don't where's l i mean Mage good boy Mage since you're going to have to take the place of the big hey you going to get another bite who knocked a home run the Herby butter the cowboy butter my gosh that stuff is good with that jalapeno the bacon grease everything it just compliments everything that's going on Chef temp we couldn't have done it without you we thank y'all so much be sure and check out the discount code down there below but also folks check out other products that they have they got some great stuff going on it is with pride honor and privilege that I tip my hat to all the servicemen and all the women that have kept that old flag of flying over camp we commend you all rest of you get on up in here I'm going hug you on one side with a big whole piece of meat God bless you each and everyone and I'll see you down the the best State trail\n"