00:00Guys, I'm John Barker. This is the Skull and Mortar Kitchen and guess what I got? I got a new
00:04set of grill grates thanks to our pals over at Grill Grates. I want to test them out. How am
00:09I
00:09going to test them out? With some deer steaks, but not just any deer steaks. We're going to dry brine
00:13them. What are we going to dry brine them in? Stay tuned and I'll tell you.
00:25Guys, look at the deep red color. These are some beautiful deer steaks that I have thanks
00:29to my buddy JJ and I just think that the best way to cook these is going to be over
00:34a wood and
00:35coal fire. We're going to use our auto acorn, but before we do, we want to really maximize the umami
00:42flavor. So what we're going to do is we are going to dry brine these 24 hours with MSG. Now,
00:49if you're
00:49one of those people that's staunchly against MSG, you can use salt and pepper or you can use, you know,
00:55salt or whatever spice mixture you want to use, but nothing is going to make them pop harder than a
01:01little MSG. Make sure that you get all of your sides, all the surface area, and then we're going to
01:07take
01:07them and throw them in the refrigerator overnight and we're just going to let them sit open uncovered.
01:19And here we are 24 hours later, as red as this meat could possibly be. It looks beautiful.
01:24We're going to hit it with a paper towel, but we're not going to do too much rinsing or wiping.
01:28If you used a salt brine, you're definitely going to want to make sure you clean that salt off,
01:31but MSG, you're good to leave it on. Now we're going to season it here and I'm going to use
01:36some of the
01:37gravestones rub because I love the salt pepper and the extra little spice mix. You can use whatever rub
01:41you prefer. Now since we have the split and the fat tissue here too, I'm going to make sure that
01:45I get
01:46inside of all of that. You want to cover as much of the surface area as possible.
01:50And this thing is just so juicy at this point. Like it's, it's so, it's so much moisture in it
01:57that we definitely don't need a binder here at all. Now we've got our acorn up to 600 degrees. The
02:01grill grates that they sent me don't fit perfectly. So I put them on top of the rack and we'll
02:07see how that
02:07turns out. It may or may not be the best way to do it. So we're going to throw our
02:11steak
02:11directly onto the grill grate. And what we're going to do at this point is we're going to wait
02:15about two minutes and then flip them. We're going to put the lid down and we're just going to let
02:20these grill steaks cook and they are looking fantastic. We're going to set our timer for two
02:24minutes and then we're going to go ahead and flip them. Two minutes down and this is one of the
02:30cool
02:30things about the grill grate. If you're not familiar with it, the spatula goes right between the grates.
02:34Pick it up and flip it. My flip game could definitely use a little bit of love, but it's all
02:43good. We made it work. Look at those beautiful grill marks already happening, uh, already building up on
02:47this. Looking good. Lid down. We're going to check it again in two minutes. Now we're going to go ahead
02:52and we're going to again get it with our grill grate spatula. We're going to do about a quarter turn
02:57so we
02:58can create like some cross hatches on here. This is purely optional. Do it if you want to or don't
03:03if you don't want to, but that's a one of the things about the grill grates that are awesome.
03:07And two minutes down, we're going to flip and we're going to try and get the cross hatch marks there
03:13again. And the lid is going to come down again. We're going to wait about two more minutes.
03:19Now I'm new to using these grill grates, so I think I probably could have done a better job with
03:23the crust.
03:23Um, but overall, I'm really happy with the, with the cross hatches. Uh, and this steak is so tender.
03:30It's just the knife literally just slides right through it. Like I said, this is my first time
03:34using the grill grates. So if you got any tips or tricks, make sure you leave them in the comments
03:38below because I'm always up for learning new things as well. I clearly don't know everything.
03:46Guys, so we had my first cook on the grill grates. I think we got some great hatch marks on
03:50here.
03:51I'm very happy with how that looks. Um, if you've ever cooked a deer steak before,
03:55you already know how that goes. I'm very excited about trying this out. Smells wonderful.
04:00Looks great. Not too much of a gamey smell to it. Let's go.
04:11God, that's good. That's real good. Guys, this is a very basic cook. Very, very easy. What we did
04:18was we brined it in MSG, dry brine. That is overnight. We pulled it out. We hit it with
04:25some of that gravestones rub and we threw it on our auto acorn with the grill grates across it,
04:31at about 600 degrees. And it took about a minute per flip. We flipped it four times total. That's good.
04:43I oftentimes ask myself, like, how would I have fared in pilgrim life?
04:48I think I probably would have been killing it. You know what I'm saying? Probably crushing the whole game.
04:57Love deer. Love deer steak. Love deer John, the TV show. You guys ever watch that? It was a good
05:03show.
05:06I love your mom too. It's always so high. I'll see you guys next week.
05:13So after we get you looking dope as possible in your skull and mortar t-shirt, we got to get
05:17to the
05:18cooking. We might as well get that food tasting fly as possible with your beach bum barbecue rub
05:22made exclusively by skull and mortar. It's award-winning. It's going to take your food from the top to
05:30from the bottom to the top. And after we sauce you up, we might as well rub you up, my
05:35friends, with that skull and mortar rub.
05:38That's right. Don't be a pervert. We're not talking about that kind of rub up, my friend. We're talking about
05:42the rub
05:42that you put on your meat. Again, come on, dude. Have some class. Put this on your chicken, your pork,
05:50your beef, your fish.
05:52It doesn't matter. You can put it on anything. If you can find something you can't put it on, shoot
05:56me a DM,
05:57because you'll literally blow my own mind. Check it out now at skullandmortar.com.
