BBQ'd Sugar Steak Part 2

Byron Jones: Take in so you guys to join this room. Now we are going to do barbeque rib here for this. For nice rib I stacks we got down from Mario at the healthy the butcher. This guys are pretty awesome, so we had clean our rib as equal parts Cyanne Pepper, garlic powder, sugar, brown sugar, we add whatever you have on your hand and some fresh cracked white pepper and awesome And then just add a little salt to taste, just because you know salts really over powders, so you don’t want to put the as an equal part and just the kick in yourself trying to get so we are going to do, is just take off the, the rubbing papper their obviously, get the rib eyes setting to marinade or you rub soy, it will shake on both sides and steak to go, make sure we get almost reasons of alternate, thereafter getting there, lets go fry, now this is can be done immediately to fry it on the grill or you can lets sit on there to, because the so factor that you don’t want to put in more ,any more than 50 mystery from the grill to sole tenant, see high that you are need. Speaker: That was the reason for using rib eye? Byron Jones: Yeah, I find the rib eye gives you the best of all the cuts and need how everyone get the New York strip wine, it just gives you a little quality after the nice temperature actually. Now you want to leave your barbeque lid off from your barbecuing, we want to use the grill top to cook the steaks in, and the heat in the bottom, and also you want to make sure, you don’t want to keep look your steaks and poking a part in you want to just put the once twice in the forth time its off. There we go no matter, if you cooking well done or medium rare. Speaker: how do you know once it done? Byron Johns: And when you use the thermometer but you always eat, I just go for them, and pork toss and you can use your hand, as little checker, this is nice to engage right here. If your hands open up, its bare, so we took the meat here will be, you are feel al sorts of were in keep you as gone down, one finger Is medium rare and another medium, medium well and well done. Another grill wait and owned to put your steak is, if you going to flip it and still stick in the grill don’t – let it go it will cook it so fast as just going releases its proteins so here we go. Speaker: what temperature you cook in this steak? Byron Johns: Since every body hear and enjoy your steak in a nice medium rare, we cook it pretty high heat that way, you get the nice crush there side meal, we just want to warm inside, and keep it nicely. Nice and rare how that red colour through it. Right Speaker: That’s like we’re almost ready to go, so I am just going to put this steaks one last side, this is the four time straight, so this are all set, count, so are you counting. Speaker: looking incredible. Female: so this has been an idea, time to pour a beer, what do you think? Byron Johns: it will be a perfect time to pour a beer.. Female: perfect, I wonder in actually some -- fry to go with this steak and this product any product probably do the trick. I just happened –don’t be turned off by the can has a come along way, now they do cook the insides, we don’t get, any tin in this beer, and the reason I picked this one is, we just went from the weep here, which was sort of more zesty and citrasy, and this also much warm character to do it, so its going to melt better with the flavors of the fruits and vegetables and the meat and also this has roasted malt in it, which means several time nicely with the barbecue roast flavors and I find for myself in particular has a malacias quality to it, and because we put some brown sugar on the rib eye I thought with work really nice thing because when I passing the glass as I just pour this out;. Byron Johns: Using the fresh beer’s is that little virgin that they called them virgin and all over in UK to help the quarter more in the glasses how do is that work? Female: That’s a really interesting question. The widget is used for nitrogen-sensed beers, usually Guinness we’ll have that some of the British beers and that has nitrogen in it. And the reason for that, is that those beer’s are not less carbonated and the nitrogen will actually push the carbonation out of the beer and give you a air because it wasn’t with the nitrogen, you wont be getting the carbonation release from the beer and head is very, very important when you are pouring the beer, I know that we have all learnt, in university the Master course so this really level and no form and foam with that is that first of all the carbonation release us the rumors in the beer and when we tasting something, we can really only taste a salty character, sweet sour or bitter and with this rumor is there going to give us all those sort of a new answers of the flavor of the beer. And the another great thing about pouring beer with head is that does release the carbonations, so you get less bit in your stomach Speaker: So again what did you think about it. Speaker: really taste it sweetness in it, yes Speaker: has beer one of the Female: excellent, I really like the other roasted quality that fine in there. Speaker: perfect, nice and tender medium. Speaker: Yeah nothing over powers the meat, its good. Female: You raised actually valid point; I didn’t mention that earlier because I know this beer is very flavorful. Doesn’t not very heavy. And as when you saying, prior we don’t want to over power, Byron Johns: when you say before about the malacias and everything I picked with them heavy beer but its actually is good. Speaker: Now we are going to complement the main course, I take my hands to uses, thank you, thanks for having and serve, buy and delicious exclusive and incredible. Byron Johns: No problem. Hey come guys stop buy, and that I will do it again.