That cap looks amazing

got a huge ribeye at the store yesterday and just cooked it for dinner, figured i'd attempt to step my game up and try my hand at a bearnaise sauce. the recipe i got online said to reduce the white wine vinegar/shallots/tarragon/ground pepper down to a few tablespoons of liquid, but in reality it should be reduced down to a couple tablespoons at most. added more butter to compensate and despite it being a little bitter, it paired well with the smokiness of the steak and wasn't offputting.

hijacked sparks' technique with the chimney sear on the weber charcoal grill. got a little bit of grey band on the side from the way the flames came up and wrapped around it, despite taking it on and off periodically as i flipped

I want to eat all of that right now.

Yea that looks incredible. Those little weber grills are badass for cooking steaks.

I love how hundredths of millimeters of grey band is how we're judging steaks in the thread.

Steak amazing asparagus overcooked bread parsleyless 8.5/10 which is 9.9643/10 real life.

steak looks elite +rep.

And lol grando you are dead on.

Brussel sprouts look excellent as well. Nice looking plate of food for sure

gf usually does the greens nowadays, olive oil + s/p and into the oven on a baking tray at 400 for about 30 mins. the asparagus stalks get soft but the flowers/tips get crispy, much like the outer leaves on the sprouts. i dig it

Can someone give me the cliffs on the Sparks chimney starter method? Going to attempt it tonight on some strips. I am assuming you just cook them over the chimney starter once it really starts going hot as I have thought about doing that before but some more detailed instruction would be nice and skimming back through the thread haven't found it yet. Assuming you cook them on the grate over the starter how do you keep the grate balanced as the Weber kettle grate is much larger?

That's a goddamn beautiful plate, rep.

Here's the sparks video.

it's not too difficult, i typically take the grate out of the grill and place the chimney down in the bottom of it, then i hold the grate in place on top of the chimney with one hand using an oven mitt and then use tongs to flip the steak every so often and take it on/off the heat

so ya i just do this for a sear, then dump the coals into the grill, put the grate back in place and finish the steak over indirect heat on the other side of the grate from where the coals are

Much appreciated gobbo and rep

Also lol im an idiot, just take the bottom grate out and it fits.

it's sad 33% of people who watch sparks video think that's a bad steak

But the other half appreciate the work of art

Oh wow +Rep.....I love your meat

mhmm icwudt

Pwns,

I mean, it's burned on the outside and raw on the inside, disgusting!

Looking at the comments I'm guessing most of the thumbs-down votes had nothing to do with the actual end product, more about less import stuff like the background music and the long intro.

Lol YouTube comments tho.

#teamsparks

Ha didn't realize that video went sorta viral at some point.

Really is a quite solid video. It may not be the most efficiently edited but you need some time for everything to set in.

By far the biggest complaint was just the intro taking too long. I posted it on reddit not long after Sparks posted it here and that's where most of the comments came from.

This clip is riddled with horrible, douchey hipstery content and commentary, but contains some pretty legit beef porn (and some cool stuff about the cow certification). Don't say you weren't warned!

100% douchey but some good looking beef. My only question, if it was that amazing why would they eat it with wasabi?

It's like using pepper. Real wasabi is pretty awesome.

ugh, i'm so considering pulling the trigger on some airmailed A5 right now