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How to Grill? [Video]

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By Dad, how do I?

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How to grill.
For safety reasons, please move your grill away from the house further than I have it.

I cover a lot of the basics in this video, so it is a little long.
How to attach a propane tank
How to start a propane grill.
How to start a charcoal grill.
I refer to the Montreal Steak Seasoning as “Sauce” a couple of times…oops.:0)

 

Transcript provided by YouTube:

00:00
hey kids how are you today uh
00:03
there’s been a lot of requests for how
00:05
to grill and so i thought i’d go ahead
00:07
and show you how
00:08
i grill it doesn’t mean it’s the only
00:09
way but at least this could and this
00:11
should get you started
00:12
uh if you’ve never done it before um
00:14
help you with propane tank so you’re not
00:16
scared of
00:17
what that looks like and then also so i
00:19
used to have a charcoal grill
00:22
and so i know how to start charcoal and
00:24
i have a little mini weber
00:25
so i’ll show you how to start charcoal i
00:28
might even maybe cook a couple
00:29
hamburgers on that but it’s just a
00:30
little mini weber that we use for
00:32
camping
00:33
uh but i use propane tank just because
00:36
it’s so
00:37
easy i think it does uh i think the food
00:40
does taste better on a charcoal grill
00:42
it’s just if you’re entertaining a lot
00:43
of people it’s kind of hard to keep the
00:46
coals hot and keep things going
00:48
um where a propane tank is pretty uh
00:51
pretty friendly for that and it’s pretty
00:52
easy to get it started and all that so
00:54
um anyway but before we do that i have a
00:57
dad joke for you
00:58
so did you hear what happened to the
01:00
cannibal that showed up late to the
01:01
barbecue
01:03
they gave him the cold shoulder so
01:06
anyway let’s get started
01:08
so for the brats what we like to do
01:11
before we put them on the barbecue is we
01:12
actually
01:13
boil them with uh in water and beer
01:17
uh i’ve tried uh like an ipa and that
01:19
didn’t turn out as good so
01:22
i mix it with a lager so it’s like half
01:24
and half water
01:26
and lager and let that boil for a while
01:28
that way you know
01:29
you know they’re cooked plus it picks up
01:31
a nice additional flavor
01:33
uh and so you can get away with uh
01:36
you know you don’t have to buy an
01:37
expensive bra we just get generic ones
01:39
at the
01:40
store and then when when these are
01:42
boiling i usually poke
01:44
holes in them too okay
01:47
and then we boil them for probably about
01:50
15 minutes
01:51
and we a lot of times we’ll buy these at
01:54
the store
01:55
and then we boil them ahead of time and
01:57
then we just uh stick them in the
01:58
freezer so they’re ready to go
02:00
um but we didn’t have any right now so i
02:02
went ahead and
02:03
bought some more and thought i’d show
02:05
you this so all right so we’ll just
02:07
bring that to a boil
02:08
let it boil for 10 or 15 minutes and
02:10
then you know they’re cooked and
02:11
it adds a nice flavor with that beer
02:15
so uh it’s getting close once it boils
02:18
yeah you want to boil for about 10
02:19
minutes once it’s actually up to the
02:21
boiling
02:22
point so i just poke holes in it too to
02:24
get all that flavor inside there
02:28
too also because when you go to cook
02:30
these and if they haven’t been popped
02:32
and you go to eat it
02:35
it can shoot out some some hot juices
02:38
too
02:38
so it’s good to poke holes in it so
02:41
we’re getting close
02:42
um in about
02:45
probably another five minutes we should
02:47
be good
02:49
okay so they’ve been boiling for about
02:51
10 minutes um so i’m going to go ahead
02:52
and remove them you could boil them and
02:54
let them simmer you could turn down the
02:55
heat and let it simmer for even longer
02:57
to probably pick up a little more flavor
02:58
but i
02:59
10 minutes is usually pretty good once
03:01
it starts boiling
03:02
about 10 minutes um so i’m just going to
03:04
go ahead and remove them
03:07
and i’m probably so i got two packs here
03:10
um and i’m just going to go ahead and
03:12
probably cook
03:14
just because i’m just trying to show you
03:16
i don’t have people coming over i’m just
03:18
probably gonna cook like four of these
03:20
um and then i’ll probably freeze the
03:21
rest uh
03:24
because i don’t have people coming over
03:25
and i just want to kind of show you the
03:26
the technique that i used
03:28
um this is what we do again so if you
03:31
got away
03:32
that’s fine i never ever want anybody to
03:35
people
03:35
anybody to think that my way or the
03:37
highway um this is just a way that we’ve
03:40
learned so hopefully you can learn from
03:42
this and then
03:43
perfect it for for how you like it so
03:45
all right
03:46
so we’ll just remove those and let that
03:48
cool off and then um
03:50
i can take the ones that i’m gonna
03:52
actually cook and bring them out and
03:54
then i’ll let the other ones cool off
03:56
um then i’ll put them in a freezer bag
03:58
and put them in the freezer okay so i’m
04:00
just going to show you my
04:01
propane tank here so
04:04
if we take it and it’s closed right now
04:08
see it’s got an arrow on here that says
04:10
closed closed that way
04:12
open that way okay so as long as it’s
04:15
closed
04:15
i can loosen that up
04:19
so if i needed to just if i was gonna
04:22
attach this all you have to do is just
04:23
stick the new one in
04:25
put this on here and tighten this up
04:30
okay then we um
04:34
and then we need to turn this to open
04:37
in order to have the propane come
04:39
through this line and go up to our grill
04:41
okay so all we do is just open that up
04:46
okay set that back in
04:53
okay so here’s what my grill looks like
04:55
i haven’t turned anything on yet i just
04:56
wanted to kind of show you what it
04:58
uh the pieces that you have right so we
05:00
have the grill
05:02
let’s set that up to the side
05:06
and then the other grille
05:11
and these are just shields right here
05:13
right and those just remove
05:15
so um at the end of the season you
05:17
always wanna
05:18
you can just use soap and water hot
05:20
water and soap
05:22
and you can try vinegar too
05:25
and baking soda i try not to use
05:28
uh chemicals too much just because yeah
05:31
especially when you’re dealing with food
05:33
right so try to stick with natural stuff
05:35
so so those just sit on top of there
05:37
and then these are your burners right
05:40
and
05:40
periodically you’ll need to replace
05:42
these because they just wear out
05:43
um because the heat and then the cold
05:46
you know when it sits during the winter
05:47
pretty soon they get brittle and those
05:49
things all break but they’re fairly easy
05:50
to
05:51
to replace their um we call them modular
05:54
because it’s just a piece that you pull
05:57
out and stick another piece back in
05:58
right so i thought i’d just show you
06:00
what that is and then there’s the
06:02
sparker over here
06:04
when you push that this thing actually
06:06
lights or
06:07
causes a spark which causes this burner
06:10
to light up and then i turn this burner
06:12
on
06:12
uh on that side once that one’s lit
06:15
okay i just wanted to show you a
06:17
close-up of that real quick so
06:21
all right so um this is from my german
06:24
heritage
06:24
uh i like sauerkraut and so i put a
06:27
little sour
06:28
put about half about a cup of sauerkraut
06:32
and then that apple cider uh
06:36
apple cider pouch like the pouch that
06:38
you make to make apple cider around
06:40
christmas
06:41
um just one pouch and then i put some
06:42
apple cider vinegar and i have this nice
06:44
uh this nice uh hot plate on the side
06:49
here so all you do
06:50
is you just let’s turn it to start
06:54
light it up and then there we go i want
06:56
to put it on its lowest setting
06:58
this thing is a little bit hot um and so
07:01
uh
07:02
it’s probably better to actually let it
07:04
simmer for a while but um
07:06
i’m gonna go ahead and we’ll see how
07:07
this goes it might might start boiling
07:09
pretty quick because
07:11
this control just doesn’t have anything
07:13
lighter than
07:14
uh then pretty hot so
07:18
all right so as you can see my grill is
07:20
pretty clean
07:21
it’s always a good idea to clean it
07:24
after each use
07:25
because if you don’t next time you come
07:28
to it it’s funky and you try to clean it
07:30
and it’s not good to
07:31
um you know wire brush isn’t great for
07:34
cleaning a grill because if you leave
07:36
little wires behind
07:37
those can end up in the burger and
07:40
not it’s not good for you i have found
07:43
that you can clean this part of the
07:45
grill
07:46
uh with an onion if you just put an
07:48
onion on it and run it back and forth it
07:50
works pretty well
07:51
but for this i usually so i pull these
07:53
out of here and i
07:55
i clean them with soap and water and you
07:57
could use a wire brush if you need to
07:59
but just then make sure you remove
08:01
anything
08:02
left hanging on here because you don’t
08:04
want that right so
08:05
okay so we got that going let’s go ahead
08:07
and start the brats
08:09
so i’m going to turn that on and the way
08:11
mine works is
08:12
you turn it to start i push this button
08:15
to ignite it
08:16
there’s a little button on the side here
08:18
let me adjust the camera
08:21
yeah so this little button right here
08:23
ignites it right let me turn it back off
08:25
and i’ll start it up again
08:27
okay so i’d go like that put it to the
08:30
light
08:30
push that there it lit up
08:34
if it didn’t light right away and you
08:36
had this on
08:37
it could be that your igniter is crusty
08:40
or
08:40
old and you want to be careful with that
08:43
because if you turn this on
08:45
the propane’s coming out it’s coming out
08:47
it’s coming out and then
08:48
when it finally ignites it so i just got
08:51
to be careful with that because you
08:52
don’t want the
08:53
the um the propane just running
08:56
free until it finally ignites because it
08:58
could create a big flame
09:00
anyway the way mine works is this one
09:02
lights this
09:03
uh grille on that side and then i go
09:05
ahead and turn that on and it’ll light
09:07
them both okay
09:08
and so i’m going to use tongs
09:12
classic dad right got a snap not the
09:15
tongs
09:16
so and then i’m going to put some brats
09:19
on this side get these going
09:25
okay so we got that
09:28
let’s get that started right now i have
09:31
both my
09:32
uh dials on hot the high
09:36
setting so i’d like to turn those down
09:38
to about medium
09:39
just like that actually um even before
09:42
we put the props on
09:43
i’m getting ahead of myself here let’s
09:44
do this i like to heat up the grill
09:47
first
09:48
so let’s heat this guy up first and
09:51
we’ll go ahead and turn it
09:53
we’ll close it and then i have this
09:55
temperature gauge on here i usually i
09:57
like to get up to 350 or so and just let
09:59
it
10:00
kind of warm up and then once it gets
10:01
there then we’ll start
10:03
okay okay so we’re getting close it’s
10:05
almost up to 350. i went ahead and
10:07
turned the heat back up just
10:09
i want to get that nice and hot before i
10:11
do anything okay
10:12
so it’s right about 350 so then i can go
10:16
ahead and open that up
10:19
again i like to cut this back down
10:20
probably about half the heat okay
10:22
so now i’m going to go ahead and throw
10:24
those rots on
10:32
okay i’m only cooking four for now just
10:34
because
10:35
i don’t have anybody coming over but i
10:36
wanted to show you this video so
10:39
um and i’m also gonna make a couple
10:40
hamburgers and some corn and some steak
10:42
so we’re gonna have plenty of food for
10:44
just me and my wife so
10:46
uh so that’s one of the things we want
10:48
to do here’s a
10:50
so i got some corn too corn is great on
10:52
the barbecue
10:53
and there’s a couple ways you can do
10:55
this corn is fairly forgiving
10:57
i’m going to go ahead and throw a couple
10:58
on here just like that
11:00
and get away with that you could unwrap
11:03
it and throw it
11:03
directly on i’ve i’ve got a couple that
11:06
i’ve unwrapped
11:07
and i could throw those directly on but
11:08
what i’d like to do with these
11:10
i like to put a little butter on them
11:14
i’m gonna um put some butter on and then
11:15
i’m gonna wrap them in
11:17
uh aluminum foil okay it’s just a little
11:20
bit of butter
11:22
might be a little much
11:26
okay
11:35
nothing fancy right
11:38
okay that guy on there another one
11:51
butter’s good he could add butter or
11:53
something that’s
11:55
uh usually makes it a lot better
12:00
i even may have gotten to where i’ll add
12:02
butter to my steak into my hamburger
12:04
just uh butter’s good you know
12:07
probably not the greatest for you but
12:10
you know
12:11
may as well live when you live right
12:13
just gotta be smart
12:15
enjoy life uh yeah just don’t overdo it
12:18
life is a balance right so
12:20
we’re gonna go ahead and shut this for a
12:22
little bit here
12:24
i had to turn this guy uh got my nice
12:27
chimes there with my with my tools in
12:30
the back um
12:31
i had to turn this thing off because it
12:33
was just getting too hot like i said i
12:34
think that’s probably a better thing
12:36
that you could probably go ahead and do
12:37
inside and most barbecues i don’t even
12:39
think have this i thought it was kind of
12:40
a cool thing but
12:41
the temperature on it it just it just
12:44
kind of runs hot
12:45
and there’s no dial to really dial it
12:46
down so
12:48
i just wanted to show you that feature
12:50
um so we’ll let this thing
12:52
we’ll let these guys kind of kind of go
12:53
for a little while and again with the
12:55
brats we boil them in beer
12:57
so they’re already cooked um it’s just
13:00
nice to put them on here
13:01
and add that nice char to them at the
13:04
on the outside so i might go ahead and
13:07
throw my hamburgers on the
13:09
on the other grill and i’m gonna have to
13:10
get that one started too with the
13:12
charcoal so let me show you how that’s
13:13
done
13:14
okay so this is my mini weber um that i
13:17
have
13:18
and again we use it for camping and
13:21
there’s a little
13:23
tray down inside right there’s a little
13:25
tray
13:26
and that’s where the charcoal is gonna
13:27
go and then this is called uh
13:30
i think it’s a chimney starter it’s what
13:32
they call it best invention ever you
13:34
don’t have to use
13:35
uh lighter fluid um because lighter
13:37
fluid
13:38
um i haven’t had great luck with it too
13:40
but also it uh
13:43
you know takes how the food tastes as
13:45
well so i just dump
13:46
this in here
13:49
[Music]
13:51
dump the charcoal in there i don’t have
13:53
a whole lot of charcoal
13:59
my propane barbecue right so
14:03
we got those going at the same time
14:06
let’s leave that alone
14:07
so now all you do hopefully i have
14:10
enough charcoal
14:11
here to actually cook my burgers so i
14:14
don’t have paper
14:29
and then it’s amazing how
14:33
uh this gets things going for you
14:39
get the charcoal going for you
14:42
remember how he talked about air you got
14:44
to make sure you got airflow not cram
14:45
too much up inside
14:58
here you got airflow
15:04
and that’ll get those um
15:08
those charcoal briquettes nice and
15:11
toasty for you and then you can add
15:13
other ones too
15:15
okay
15:21
leave that alone and let it get going
15:26
yeah perfect um and then i’m gonna go
15:28
back to my other barbecue
15:30
okay so things are looking good we can
15:33
go ahead and flip these guys over
15:36
okay um
15:49
okay those are looking pretty good i
15:51
might put that
15:52
in the back i think it gets a little
15:55
hotter in the back of my barbecue
15:58
so put those back there and let them sit
16:06
okay
16:08
showing you a few different ways you can
16:09
cook things um
16:11
obviously you can i could cook the
16:13
burgers on here too
16:15
you can cook shish kebabs
16:19
with we normally will add like chicken
16:22
get a skewer and just
16:24
add chicken and then peppers and
16:26
pineapple
16:27
and you can just get creative with all
16:29
kinds of different stuff and then
16:30
marinate it maybe in teriyaki sauce
16:34
but again at the end you just want to
16:36
make sure you keep your grill clean
16:37
so that way you’re not dealing with
16:40
having to come back out and scrape it
16:41
later so
16:42
um i realize you get caught up in the
16:44
moment um
16:46
so um it’s just a good thing to
16:50
um clean your grill when you’re once
16:52
you’re done
16:53
i realize everybody’s drinking and
16:55
having a good time and
16:57
uh you know you’re excited to get food
17:00
in your belly
17:00
and because you’ve been smelling it the
17:02
whole time but it’s good to just go
17:04
ahead and clean that grill
17:05
as soon as you’re done and you don’t
17:06
have to worry about it next time and all
17:08
you do at the end i have this a
17:10
piece of wood here
17:15
you can just just run it over it and
17:17
scrape it off scrape off all the
17:19
um stuff hanging on and then you’re good
17:21
next time
17:23
thanks for less work
17:29
all right so things are looking good the
17:31
broths are probably getting pretty close
17:33
to being done
17:36
and we want to close that just so uh
17:39
that corn cooks because corn will take
17:41
take a little bit longer for that um
17:44
okay let’s see oh my
17:48
charcoal briquettes they’re kind of
17:56
they’re getting a little bit warm we’ll
17:57
see so i just wanted
17:59
you to see what this does so that it
18:01
just lights it up
18:02
i thought i had more charcoal briquettes
18:04
um
18:05
again i just don’t barbecue with choco
18:07
briquettes anymore so
18:09
uh i wish i had more because you can
18:10
kind of pile those in there and then
18:12
when you dump them out you just don’t
18:13
mount on that little tray
18:15
and that’s what this handles for too you
18:17
just pick this up
18:18
and go like that so right now they’re
18:20
flaming on
18:21
but we want to let them turn into embers
18:24
basically
18:24
right so they’re coals instead of flames
18:28
and then we’re able to put them down and
18:29
then we can put our we put our rack on
18:32
right and then burgers on top of there
18:36
so
18:36
it looks like it still needs to go again
18:38
there’s just not a whole lot of
18:41
embers down inside there so
18:47
not a whole lot of charcoal just because
18:48
i didn’t have a whole lot i thought i
18:50
had more
18:51
on hand but anyway i mean you’d be able
18:54
to figure it out but this
18:56
chimney this charcoal chimney is the way
18:58
to go
19:00
all right so my brothers are basically
19:03
done
19:05
they’re basically done here again
19:07
they’re already
19:08
cooked on the inside and you don’t want
19:10
to get these too hot because you don’t
19:11
want the flames coming up
19:13
but those uh those guards that i showed
19:15
you before
19:16
they should keep it from flaming on but
19:18
if stuff’s dripping on it
19:20
they can still start a fire so you want
19:22
to stay
19:24
stay close to it it’s also not a bad
19:26
idea
19:27
to have a water bottle on hand to put
19:29
out the flames
19:30
too right just to be safe
19:35
so we’re looking pretty good with those
19:37
guys they’re just about
19:38
done i had to got multiple things going
19:41
on at once
19:42
so i had to turn this down a little bit
19:44
because it was just
19:45
getting too hot so it’s good to just let
19:48
that simmer for a while
19:50
and then what i do with brats is i’ll
19:52
put i have my
19:55
my brats that are in the beer and then i
19:57
have them
19:58
they’re cooked in the beer right boiled
19:59
in the beer and then i add the
20:02
my sauerkraut and then i also like to
20:04
add uh
20:06
actually let me go get that mustard and
20:07
i’ll show you what mustard i use
20:10
okay here’s the the mustard that i like
20:12
to use i use this
20:14
uh mustard with the sauerkraut and the
20:17
brats
20:17
that’s how i like them you know some
20:19
people like i like onions too
20:21
onions are good another thing you could
20:23
do on your grill
20:24
is you could get a aluminum foil
20:28
and kind of make a little pan out of
20:29
aluminum foil
20:31
and then put onions inside of it with
20:33
butter
20:34
that’s really good uh we’ve done that
20:36
before
20:37
there’s just lots of you know you can
20:38
get creative if you’re not scared of
20:41
of what the the propane tank everybody’s
20:44
kind of scared of
20:45
connecting the propane tank and you you
20:47
know it’s good to be
20:49
a healthy fear of certain things that
20:51
can do some damage isn’t a bad thing
20:53
right
20:53
so uh anyway once you know it’s hooked
20:56
up good
20:57
and then you’re good to go see look at
20:59
this thing it’s boiling like mad
21:01
and it’s on the lowest setting so let me
21:03
turn that off
21:04
uh okay so i’m gonna remove the brats
21:07
we’ll let these guys go a little longer
21:09
and hopefully i can
21:10
start making some my hamburgers on the
21:12
other on the charcoal grill
21:15
all right let’s go ahead and just remove
21:16
these guys they’re they’re funny good
21:19
again we already cooked them on the
21:20
inside um just want the outside to
21:24
look good gotta love that getting hungry
21:27
all right so those guys are all good
21:31
pull them off set them off to the side
21:33
so
21:34
that’s good along with uh the sauerkraut
21:37
sauerkraut’s good
21:38
so we’ll go ahead and close this so
21:40
these so the corn can cook a little bit
21:42
longer
21:43
and we’ll just leave it on the on the
21:45
medium setting
21:46
and let’s see how my charcoal or cuts
21:48
are looking good
21:49
so here let’s swap over to this guy now
21:53
okay so this is what this looks like
21:56
inside here now can you see that how
21:58
they’re nice and hot
21:59
again don’t don’t have a ton of them but
22:01
let’s go ahead and do that so we’ll go
22:02
ahead and dump those
22:03
you know this handle is really helpful
22:05
if you’re dumping a lot of
22:08
a lot of coals down inside there okay
22:11
so that guy’s good and just be careful
22:13
this thing’s super hot now that’s why
22:15
you got this shield here and then this
22:17
thing can
22:17
kind of keep you away from it don’t
22:19
touch that it’s really hot
22:21
okay set that guy off to the side let’s
22:25
put our
22:26
put our grill back on
22:29
okay and this type of grill again with a
22:32
with an onion
22:32
you’re you’re pretty good um because
22:36
uh but this with a thicker grill with
22:39
the cast iron
22:40
grill and not so much but i think these
22:41
work really well
22:43
uh so um let’s go ahead
22:47
i already kind of cleaned it earlier so
22:52
let me throw these on you want to get a
22:54
good burger too
22:56
um because if you don’t these are
22:58
actually frozen burgers from costco
23:00
they’re an angus burger and i’ve noticed
23:02
when i’ve used them before
23:04
that they don’t uh they don’t shrink
23:07
because if you get a cheap burger
23:09
um they’ll they’ll shrink up on you and
23:11
then they end up being this little
23:13
fat thing uh
23:16
anyway even though you tried i try to
23:18
you know i’ll i’ll make my own but i’ve
23:20
made my own burgers before
23:23
i i’ll put an egg in sometimes and i’ll
23:25
put
23:27
kind of mix it all up together and then
23:29
compact it and add some spices let me
23:31
show you the spice i like to use
23:33
so i use i use this montreal steak sauce
23:38
here let me lift this up a little bit so
23:40
i’m not ducking
23:42
i use this montreal steak sauce it’s the
23:45
bomb
23:45
it is really really good uh it really
23:48
brings out the flavor it works good for
23:50
hamburger and then i use it for
23:52
uh for steak as well so
23:55
probably gonna try to make a couple
23:57
steaks or um a little bit later too
23:59
got plenty of food but we can always eat
24:00
it tomorrow so um
24:03
anyway so let’s go ahead and shake some
24:04
of this on
24:12
another thing you know you can
24:14
experiment yourself try it try different
24:16
things yourself
24:16
and just see what you know whatever
24:18
works for you just salt and pepper is
24:20
good
24:21
um and then you could put butter on
24:23
there
24:24
too that’s really good um so
24:27
i’m gonna go ahead and throw the top
24:29
back on this guy
24:31
and let it cook and there’s a vent right
24:33
here um
24:34
i usually kind of leave that just a
24:36
little bit open or i close it
24:38
so um either way you can just play
24:41
around with that it’s been a little
24:42
while since i used this so
24:44
i can’t remember exactly the settings
24:47
that i used but
24:48
all right so let’s take a look at this
24:50
we got our we got our
24:51
corn i’m sure it’s it’s doing good
24:57
so
25:04
takes a little while um if you had corn
25:07
in the microwave but that’s actually
25:08
pretty good it’s thrown in there for two
25:10
or three minutes that’s
25:11
really good corn on the cob so all right
25:13
let’s keep that guy like that
25:16
all right we’re we’re golden we could
25:18
eat some eat some brats if we wanted to
25:21
and we’ll just kind of keep an eye on
25:22
this guy and i’ll get my
25:26
my spatula for that
25:29
okay um take a break and come back
25:33
okay so i’m back checking on this guy i
25:36
might not have enough
25:37
charcoal for this um but we’ll see
25:40
hopefully it’ll cook it if not i can
25:41
always just throw it on the bubbler
25:45
on my other barbecue okay flip that guy
25:48
over
25:49
okay put that back on
25:53
for a little while okay i’m gonna go
25:55
ahead and throw some steaks on here too
25:57
okay so um i’m gonna go ahead and throw
25:59
some steaks on here too
26:01
just to get those cooked up for us um so
26:05
um whenever you’re handling meat raw
26:07
meat
26:08
uh when you’re dealing with hamburger
26:10
you do want to make sure hamburgers
26:12
cooked thoroughly because um
26:15
the hamburger you know when they make
26:18
hamburger they chew it up and mix all
26:19
kinds of different things up with it
26:21
right
26:22
but when you’re cooking steak you can
26:24
get away with that’s why you can get
26:25
away with a rare steak or a medium rare
26:27
because it’s sliced right off
26:29
and it’s pretty clean uh with hamburger
26:31
though
26:32
um you definitely want to be careful and
26:34
make sure it’s cooked thoroughly
26:36
you also uh chicken you know make sure
26:38
chicken’s cooked all the way through
26:40
we’re a little bit overkill with that
26:42
we’ll actually um boil the chicken ahead
26:44
of time
26:45
um probably don’t need to but that’s
26:47
what we do just to be safe
26:48
um and then whenever you’re dealing with
26:50
meat too be aware of
26:53
the utensils you’re using when you’re
26:55
when you’re touching that raw meat too
26:57
right so um anyway i’m gonna go ahead
26:59
and throw this steak
27:00
the steaks on here
27:07
okay and then
27:12
here’s my steak okay
27:23
throw that guy on there i’m gonna go
27:25
ahead and add some
27:27
butter as well
27:45
okay and then that montreal
27:48
steak seasoning is amazing so um let me
27:52
go get something to wipe my hands here
27:54
okay so um i’m gonna go ahead and just
27:57
use up this butter
27:58
and then we’ll just wash this out but i
28:00
like to add a little butter right across
28:02
the top
28:05
butter’s gotten a little bit hot
28:09
but don’t you know don’t do this
28:10
yourself with your butter at home
28:12
and then go back in and put that butter
28:15
dish in
28:16
because you’re touching raw meat right
28:18
so just be aware of that i’m just going
28:19
to go ahead and use this
28:21
and then i’ll get rid of the rest of the
28:23
butter
28:28
okay
28:30
right just like that
28:35
what happens is i i’ve found um you know
28:37
you go to a restaurant
28:39
and the food is amazing and then you
28:42
wonder why
28:42
it’s because they don’t you don’t know
28:44
how much
28:47
butter they put on or whatever or sugar
28:50
they’ve added or whatever so it tastes
28:51
amazing and then you know you get home
28:54
and you try to replicate it and it
28:56
doesn’t turn out near as good because
28:58
you’re conscientious of what you’re
29:01
putting on it right
29:02
you’re conscious of it what’s the right
29:04
word there
29:05
um so anyway uh
29:09
so again we’re gonna go ahead and add
29:10
our
29:12
steak sauce or our steak seasoning okay
29:15
montreal
29:17
that’s the bomb
29:24
i usually put so much of this stuff on
29:26
that you can
29:28
i find a lot of it down below later when
29:30
i go to clean my
29:32
grill
29:38
all right so let’s lift that cook for a
29:40
little while we’ll go ahead and close
29:42
this
29:44
looks like it’s not gonna quite close
29:45
i’m gonna
29:47
move it back just a little bit here
29:55
a little pam actually works really good
29:57
on this too so
29:59
you can keep things from sticking that
30:02
way
30:03
all right just line those guys up and
30:05
let’s
30:07
put that down and i kind of have it on
30:10
medium heat
30:11
and again i got this thermometer so i
30:13
can pay attention to that and let it
30:15
i usually like to have it be like at 350
30:18
for
30:19
ah probably seven minutes and then i
30:22
flip it over and then do another seven
30:24
minutes
30:24
but you know it’s whatever you want to
30:26
do when you’re dealing with steak
30:28
let’s take a look at our hamburger
30:31
it’s looking pretty good um
30:34
i might have to move it over let’s see
30:39
okay so let’s go ahead and see what we
30:43
got here
30:45
we’ve got such little
30:48
briquettes down below let’s see
30:52
yeah again just to be safe i probably
30:55
will go ahead and
30:56
finish it off over there the main thing
30:58
i wanted you to see
30:59
with the charcoal grill was that chimney
31:01
starter because that’s way better than a
31:04
lighter fluid so okay
31:07
so it’s about 350 it’s been there for
31:10
about seven minutes so now i’m just
31:11
gonna go ahead and flip it up
31:13
take a look keep an eye on our corn our
31:15
corns looking good
31:17
again corn is pretty forgiving so you
31:20
don’t have to be
31:21
i don’t think you need to be too
31:22
concerned about it you just don’t want
31:24
it lightened on fire as well
31:26
okay keep turning that guy around
31:30
now we can go ahead and flip these guys
31:34
looking good all right anything there
31:38
oh we’re lighting on fire that butter
31:45
okay
31:51
i think that’s seasoning too a little
31:54
flammable
31:55
turn that upside down but the butter for
31:57
sure is
32:03
okay
32:10
how’s that butter dripped down there
32:11
it’s lighting lightning
32:14
you can always set some stuff off here
32:16
for now
32:19
let’s get that out of the way okay
32:22
now let’s do the same thing with these
32:24
with the butter on the other side
32:28
the butter and the montreal steak excuse
32:40
me
32:42
okay
32:50
okay
32:54
sprinkle that seasoning on
33:07
okay now i think i can go ahead and move
33:08
those back down that was the fire stop
33:11
back down there
33:15
oh nice and juicy that butter makes
33:17
helps to make things
33:19
tender so we’ll go ahead and close that
33:21
down
33:22
and we’ll get it up to 350 again
33:27
turn that up a little bit i had to turn
33:29
it down because the fire
33:30
so get it up to 350 and then we’re ready
33:34
to eat
33:35
okay so the steaks steak should be done
33:39
now
33:39
the corn is probably done as well so we
33:41
can go ahead and just remove that
33:43
um i’m just gonna get a plate
33:45
[Music]
33:47
and i’ll just pull those guys off of
33:50
there
33:50
you know it all depends on how you like
33:52
your steak you can cook that longer
33:54
if you were going to cook it longer i’d
33:55
probably turn down the heat
33:58
but i think it’s looking pretty good
34:00
right about now
34:04
okay
34:07
i might cook it my wife likes to cook um
34:09
longer so i’m probably going to cook
34:10
a couple of them longer and then uh
34:14
i’ll pull a couple off
34:19
okay
34:25
all right and the corn is done too so
34:27
i’m gonna go ahead and pull that off
34:30
i’m sure this corn is done i might let
34:32
the other corn just sit
34:34
there for a while still just to make
34:36
sure
34:37
it’s done okay
34:40
everything’s kind of getting a little
34:42
hot um i’m gonna go ahead
34:44
i am gonna transfer those hamburgers
34:46
over to here because it doesn’t look
34:47
like they’re quite cooked
35:00
so
35:04
[Music]
35:07
okay so we’ll let that cook for a little
35:09
longer now
35:12
okay so um some people like to put
35:16
cheese cheese on and let it melt
35:20
i normally just like to put the cheese
35:22
on at the end after the
35:24
um when i put it on my burger but to
35:27
each his own right everybody likes
35:29
little things a little bit
35:30
different so the steaks are still going
35:32
these are probably done so i’m going to
35:33
go ahead and remove those and then i’m
35:34
going to show you what i put on my
35:36
burger and my broth
35:37
okay okay so here’s our spread
35:41
everything that we cooked got the steak
35:42
back there i’m gonna go ahead and do a
35:44
brat
35:44
and i’m probably gonna do a burger just
35:46
to show you what i put on that steak is
35:47
pretty straightforward
35:48
uh got the corn that’s how that corn
35:51
came out that was in there nice
35:53
looks good smells good when i unwrapped
35:55
that um so
35:56
for the for the brat you want to use a
35:59
good bread
36:00
okay and then i just put that guy in
36:02
there
36:03
and then i put let’s see i’m probably
36:06
gonna end up using that
36:07
i need a tongue for it to get it out
36:14
okay that’s that guy and then add a
36:17
little bit of the
36:20
the beer and brought mustard right
36:30
okay that looks awesome and then for my
36:33
burger what i normally do is i’ll add i
36:35
like to add ketchup
36:38
everybody does things a little bit
36:40
different right this is what i like
36:42
though
36:43
ketchup i always like dill pickles
36:46
i have a few of those guys
36:50
some people like sweet pickles i like
36:52
sweet pickles for certain things not for
36:53
burgers though
36:55
okay and then i like an onion
36:58
put an onion on there and i like mayo
37:06
too
37:10
okay and then i don’t normally like
37:13
mustard
37:14
um just regular mustard some people do i
37:16
don’t um but let me go ahead and grab
37:18
one of them burgers
37:30
okay again i like to put the cheese on
37:32
afterwards i like that guy and then i
37:34
like some lettuce
37:37
there you go looking good
37:40
all right we’re ready to eat so now that
37:44
everything’s off of the grill
37:46
i go ahead and i use that’s what i use
37:48
this wood for um
37:59
a little effort now will pay off later
38:02
right
38:13
the grill’s still hot
38:18
be careful if you’re touching anything
38:26
okay so that’s about it so it’s ready to
38:29
go
38:30
the next time
38:34
okay and the last thing we want to do is
38:36
we want to turn that
38:37
propane tank off right just for safety
38:40
reasons so we have it open right now we
38:41
just close it
38:43
okay we’re just closing it so now when
38:46
we go to light it next time
38:47
you got to make sure you close it
38:49
because otherwise you’re going to be
38:50
fighting it and there’s no propane
38:51
coming up to it so
38:52
you always close it and then when you
38:56
get ready to barbecue again you open it
38:58
back up okay
39:01
all right so hopefully that gives you
39:02
the confidence to try this for yourself
39:04
and just play around with it and
39:05
hopefully you’ll
39:06
be better than me at this that’s the
39:08
goal right so
39:10
take what you’ve learned from me and
39:11
then go further
39:13
right that’s that’s the goal so just
39:15
want to empower you to
39:17
try things that maybe you’re a little
39:18
intimidated by so there we go
39:21
i hope this was informative thanks for
39:23
watching and god bless you

—

This post was previously published on YouTube.

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