Hey barbecue fans welcome to a beautiful day on the frankino ranch all right so today we’ve got a very special guest we’ve got Adam from Flavor seed welcome to the ranch hey folks So Adam reached out he is our affiliate sponsor for Academy of Q and he asked if we could do some cooking together so here we are we’re going to do a bunch of cooking.
Today and the first thing we’re going to kick off with is I’ve got this really beautiful steak here so tell me about your rubs Adam and which which one is going to go good with this yeah so uh we’ve got a couple out here that we uh could work with today I’ve got a few things that are uh that are really great with steak we’ve got a a.
Divine Bine which is our um kind of a Chop House Montreal steak mixed with everything bagel kind of chunky you know just really withstands the heat okay excellent on beef uh we’ve got the OG which is uh an OD to garlic but it’s also the you know the OG it’s the kind of the original spice right it’s salt pepper and garlic sometimes that’s all.
You need you just want to get super simple um now uh We’ve also got a chocolate coffee rub which I kind of geared more towards a brisket it loves fat you know like just a kind of maybe a duck breast or you know a ribeye uh this looks like a beautiful filet here so I think we ought to stick with either maybe the OG or the uh the Divine B Vine.
There maybe we can just blend the two of them hey okay that’s that’s the fun of cooking so my idea my idea was I’m going to bacon wrap this thing so I’m going to I’m going to sear the bacon off really quick and then we’re going to put this thing on the on the flat grill and we’re going to sear it at 600° and we’re going to do a reverse was called a reverse.
Sear and we’re going to cook it in the uh smoker once we do it so I’m going let that bacon start cooking and then let’s go ahead and start with with the uh seasoning so you said the o you said I I would say yeah some OG is going to be great uh you can check out this uh here’s the Divine B Vine right here it’s going to we can uh open.
This thing up and kind of smell it smells fantastic yeah yeah the OG cannot go wrong with that great and then here’s some like chunkier it’s got a little bit of really nice okay either either way you can’t go wrong to be quite honest and I just wanted to uh point something out here.
You told me earlier that you guys are um USDA certified organic correct me if I’m wrong but isn’t that we sure are so you know what the reason why we started this is uh we want to we want to help folks eat a nonprocessed food diet quickly easily deliciously hopefully organically because to be quite honest I’m not so sure what’s going on in the.
Uh food supply anymore I know that uh you know being USDA organic uh we’ve got a lot of um certifications and governmental oversight that uh that definitely helps in in in making sure that what you get is is truly organic there’s not a bunch of chemicals there’s not a bunch of processed stuff in there exactly and so um you know just to kind.
Of do it the oldfashioned way right you know I mean when I grew up I knew where my food was coming from it was from one of the farmers that my grandmother knew so everything we were eating was grown kind of right there within 20 miles of us and like you said with the food supply these days you don’t know where it’s coming from and if I can get.
Something that’s good solid organic product I’m going to go with it over you know your standard store-bought stuff any day of the week yep yep okay so just so we’re covering what we’re doing here now a big mistake that people make when they do a bacon wrapped anything is they don’t try to cook the bacon off first and what you’re going to come up with is.
A soggy piece of bacon wrapped around a nice piece of meat yep at the end of the day when you’re done with it so I like to sear it up just a little bit and this is a huge steak so this bacon piece is not going to fit all the way around but that’s all right so let’s pull this thing in here it’s seasoning smells amazing by.
The way thank you yeah it’s one of our favorites we even you know a lot of times we’ll just uh put it in some olive oil the Divine B Vine and just use it as a bread dip you know and it’s so good just I mean you’ll eat a whole loaf of bread that way uh and if you’re you know if you’re eating Whole Foods and like a whole food type diet yeah you know you.
Need that you need that olive oil you need that fat right and so um and everything’s going to be lower in sodium uh than your normal uh you know your household name brands right they they’re they’re just loaded with sodium um and so we use a bunch of uh just organic uh it’s not really organic because it’s a mineral but just sea salt um and uh.
That’s what we uh that’s what we use to that makes a huge difference in cooking if you’re using sea salt or flake salt versus your eye dye salt your eyye salt there’s no flavor to them whatsoever it’s just salt but when you get those you know the flake salts the the really good salt it adds a totally different dimension to your flavor right yep all.
Right so what I did was I closed this thing up and we are up to 534 de I like to sear around that temperature so I’m going to put a little bit of oil on here we’re going to flash sear this thing and let that sear up for a couple minutes here what that’s going to do is that’s going to lock in the flavors it’s going.
To car arze those the sugars or anything in that rub it’s going to caramelize it make it come out really nice give a little bit of added flavor and then we’ve got the smoker set up over here at 275° and like I said what we’re doing is a reverse here now a lot of the times people like to do this on the Trager they’ll ramp the Trager up to 500° yeah.
And put it on there and sear it really nice and then bring the temperature down if I was to do that on this trigger it’d probably catch on fire and burn this whole place to the ground wow this is uh this is Trager generation one and what they did was they captured the um the grease tray on the inside okay and it goes down a Little Chute and they didn’t.
Cover the Chute so as you ramp it above 450° those Sparks go flying out and it can really catch everything on fire I almost burnt the whole thing up the first time I did a reverse sear learned from that mistake so we don’t do that anymore yeah all right oh that just looks beautiful put a little bit more on there.
Let’s see what we’re looking like now yeah there we go so another thing we want to do with steak is shrimp that sounds pretty fantastic right yeah surf and turf all day long surf and turf all right so we got some beautiful shrimp here with that thing going what are we using for seasoning on all right so you know we we debated about this and uh I.
Have a traditional North Carolina seafood seasoning and we were talking about using it but you know we we kind of both of I both of us kind of like a little Spice in our life right and so um I think what we’re going to do since we’re smoking these I think we’re going to do a little Chipotle because you know that chipot.
Chipotle pepper is nothing more than you know a smoked jalapeno right so it’s already got some smokiness in the seasoning um so I think a little more smokiness it’s just going to go really well with the these these shrimp are nice and sweet um and so uh I think this is going to go excellent together this looks fantastic all right if you give it.
A sniff be careful it kind of it might make you sneeze there uh but uh yeah it’s it’s a it’s going to be that’s pretty it’s going to be a nice oh look at that that’s a really pretty seasoning there I like that oh yeah let’s get yeah it’s kind of a one of the favorite things for me uh other than coming up with the the flavors all these are my.
Recipes um that I either I’ve come up with or that my family has passed down from generation to generation and so um one of the most fun things is to come up with these flavors but then naming them is really like the most awesome part and so uh my wife doesn’t like this when I tell the story but she used to call it chipot and and so we said some you know.
We called it did someone say Chipotle because uh it’s supposed to It’s supposed to rhyme and so uh that was a good way to help her remember that that’s outstanding you know when we were competing on the professional barbecue circuit you talk about naming things you know our competition barbecue team name was mcf Franken boo barbecue okay and my.
Wife’s maiden name was Hagen Buu my last name was Frank so we put them together and we we were the original brelas okay we were the Frank we still are to this day everybody calls us the Franken boo but since she’s full-blooded Irish we put the mick on the front of it and came up with MC Franken boo nice so it’s fun toing I was kind of wondering where that.
Came from so uh that’s excellent that’s excellent let’s see where we’re at on this steak real quick I think we’re about ready to pop this thing onto the smoker yeah all right we’re looking really good bacon slid off there let’s stick it back in okay yeah the one thing I do really like about that that Divine bow Vine is just you know those big.
Thick chunks they really stand up to the heat okay you know even on a sear or just in the barbecue uh you know even when they get that that garlic gets that Char you know it does it is it’s it’s I do um I do a lot of steaks I’ll do them um hot and fast on on a cast iron pan yeah and at the end you throw a little bit of uh chopped up garlic and some.
Rosemary in there and it just jars up really nice and turns out pretty fantastic like that yeah and you know like tell people all the time you know we I I love getting creative in the kitchen right and and so we have all these flavors uh for to help people right and and if you’re not if you’re not so inclined to try and create your.
Own your own thing uh you know use this yeah and and or or kick it up a notch you know if it if it doesn’t have enough salt for you add a little salt if it doesn’t have enough uh cayen add a little Cayenne make it a little hotter for you you know and and and really like you said just play I think that’s the fun part about cooking part playing.
Around with it absolutely it’s like sometimes you know we’ll come out here and start making a recipe up and it’s like this is going to be terrible it comes out amazing yeah you know and you know back in the day when we were on the professional barbecue circuit we first started I started playing around with rubs I’m like I’m going to make my own.
Rub and it’s like a trying and trying and trying it’s like I couldn’t come up with a good rub and we were doing mediocre and one of the old barbecue guys looked at me and he’s like hey there’s nothing wrong with using this good solid pre-made rub it kind of stuck with me so I stopped I was like you know what I’m going to leave it to the.
Professionals haven’t made my own rubs since I make my own barbecue sauce cuz that’s a little different but rubs like these things are fantastic why should I try to reinvent the wheel when I can pick up a solid product like this that’s already you know GMO free USDA certified organic I can’t do that at home so that’s why we want to leave it to you.
Guys all right so what we got here it’s going to take a little bit for this steak because we want to get that steak to right at rare at about 125 maybe a little bit below that maybe 135 at best um so these the shrimp will probably take about 10 minutes to cook so let’s go ahead and cut this here and we’re going to let this thing cook cuz we.
Don’t want to sit here and just bore everybody to death with watching the thing cook so we’ll come back in about 15 to 20 minutes when that steak’s ready to go okay guys so our steak is closing in on rare right now we’re at 103° so we’re going to go ahead and fire our shrimp get this done in here so when this is done we’re going to have some.
Really nice steak and shrimp some Surf and Turf on an amazing steak with some epic rub on it so in the meantime we’re going to clean up a little bit and we should be back here in just a second to finish off this uh steak and shrimp and start on the next one be back in a second all right so it looks like our steak’s about ready you about ready to.
Check the steak out I can’t we were just talking about it off camera I can’t wait to taste know this thing this thing smells amazing all right so right now we’re at 140 we overshot a little bit but it’s a big thick steak doesn’t matter all right so I’m going to let that sit right here look at that that looks amazing beautiful all right so I’m.
Going to tint this with some tin foil just let it rest for a couple of minutes I I love that if you guys aren’t doing the trick about the precooked bacon thing like that that crispy that crispy bacon on the side rather than that soggy and you know that’s the mistake everybody makes is they just take a raw piece of bacon.
Wrap it around like on the shrimp they just W wrap raw bacon around it and the shrimp’s been in here for maybe 10 minutes you’re not cooking a piece of bacon in 10 minutes no you’re going to have a warm soggy raw piece of bacon yeah it’s not going to be good yeah so our shrimp are actually done as well let’s go ahead and pull these.
Off that’s excellent and the leftovers that we at were absolutely amazing these things are so good let’s go ahead and take these off here that’s still a little hot where’s looking for here let’s this Hot Heads are hot gloves no big deal all right so let’s do this properly oh.
Yeah here we go that over there I’m telling you guys I am not a huge shrimp fan but when you use this Chipotle rub on some shrimp this stuff is amazing it is it is so flavorful and it really makes the flavors pop in the shrimp it works really well don’t you wish they could smell it right now smell.
A vision yeah 100% oh man all right let’s take a look at this guy normally I like to let my steaks rest a little bit longer but it is a little bit chilly out here today and I don’t want it to get super cold so we can see the bacon is nice and crisp because we pre-cooked it it’s been in there for about 45 minutes or so maybe a.
Little bit longer so this thing looks like it’s ready to go so let’s go ahead and pull the toothpicks off of it so we’re not eating toothpicks and then I’m just going to cut this thing right in half oh look how tender that is look at that that’s a perect oh that is perfect perfect medium rare steak that’s.
Absolutely amazing I cannot wait so this is this is what you’re going to want to serve your friends and family absolutely you get you some of this amazing flavor seed rub put this stuff on your steak and get yourself a nice beautiful piece of steak like that that’s epic so you want to try it let’s let’s try absolutely all right let’s see.
See what we got here my mouth is watering know it smells so good like that’s awesome give that a shot I’m going in for the I got to get everything here oh yeah got to have everything involved that rub is fantastic it really compliments very well if you don’t like.
That wrong with you just go to the doctor ask him to check your tongue you got something wrong cuz that is amazing that is really really good that’s awesome real super simple guys go out and get you some uh some of this amazing flavor seed rub use the ones that we recommended yeah I’m sure they could always reach out to you if they have a.
Recommendation absolutely yep yep we’ve got a little on our website we’ve got a little support button there you can just hit it comes right to us we try and answer questions really quick uh sometimes you know we’re busy doing stuff and we can’t get right to it but okay uh generally we try and respond within the hour and uh get your.
Questions questions answered outstanding all right so we’re going to clean up here munch on the steak and the shrimp a little bit make you guys all super jealous and then we’re going to come back and we’re going to do some chicken we’ll show you guys like I’ve been talking about it in some of these Fireside Chats that we do the difference.
Between an organic and a store-bought chicken we’ve actually got some here we’re show you that we’re going to cook up some chicken uh maybe on flat grill maybe we’ll we’ll um fire we got to talk about that we’ve got a few options there I’ve got there’s a lot of stuff that we could do you know we could go lemon pepper we could go with the anything.
With wings we could go with the Greek we could go with the blackening I mean we got all kinds of options here let’s play with them we’ll see how many pieces of chicken we got we’ll play with a bunch of different ones and uh come up with something good yeah let’s flip this table and we’ll go with it we’ll be right back in a minute.
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