How to Cook Meat the Joe Rogan Way

I do do other things whether it's podcasting all the time or doing the UFC commentary Like, you know if I'm if I watch some fights and I start posting about MMA, I'm not trying to be funny It's just yeah, just what it is. Yeah, you know, well, yeah, you're living in a lot of different worlds But and and I look at your Instagram you're cooking meat, right? Yeah But for me, I'm thinking how the hell does he get the meat? Like from from top to bottom like medium rare throughout, you know, like that's for me. That's more of a learn Oh, I can teach you Sebastian. I could teach you, you know, the key is Cooking it slowly. Okay, so you got like this grill or whatever. Yeah, it's a pellet grill pellet grill Is another one you want one if it gets my meat the way you? Have them send you one hundred percent. Perfect But yeah, so one of those are do you know how they work? No, it's fucking fantastic It's it's uh, they're like say if someone wants to make a desk like this out of hardwood like this oak This sawdust they take the sawdust from from sawmills and they compress it and they make these little tiny pellets And so there's no chemicals no nothing It's just wood and then the way a pellet grill works a bunch of really good companies that make them I use a Traeger, but I've used a yoder. That's a great one too and Green Mountain grills. That's a great one This they have they're all work the same way. They have a heating element and a worm drive So you have this big bucket of these pellets and then the worm drive Feeds the pellets into this heating element and the heating element makes the pellets catch fire So once they catch fire It's a matter of how much pellets and how much fan to keep the that's what it looks like up there So then let's see look at this job Yeah, no, I'm looking at this and I'm like it that that looks like that looks like a lot of work It's not first of all. You got to get a a side pellet Catch-all, but it's there comes with the whole thing. Yeah, but then you gotta go by the pallets It's just listen, I'll have it delivered to you. I'll have it delivered I'm trying to get more people to cook like this because it's just wood and fire. It's the best. There's no chemicals There's no bullshit. No lighter fluid. No gas. No nothing. So you're in fire Your entire meat process is on this grill Except the end at the end This is a different grill than I have because this one has a thing on the side if you see that thing on the On the right hand side is like a like that looks like a like a direct flame thing Looks like it's got gas as well Right the one that I have doesn't have that but at the end I I sear it at the very end on a cast-iron frying pan So I cook it from between 225 to 275 degrees, which is pretty low and I'll kick it Until it hits an internal temperature depending upon what I'm cooking somewhere around 120 to the maximum like 130 ish Then I take it out and I have a cast-iron frying pan as hot as a motherfucker and I use either a beef tallow or grass-fed butter and I sear the shit out of that with some garlic and I throw some time in there and Fucking flip it over and get that good sear and then I let it sit for a minimum of 10 minutes Oh Okay, so your meat is unbelievable I've seen it on the So I do something similar but I do it in the oven I don't do it in a group I do a slow cook in the oven and then I take it out I let it rest for I think 15 minutes and then I do a sear job. Oh, but I'm always looking for better ways to Cook meat and if if you're saying that this palette thing Does it add any flavor? Yeah That's what's good about because it's smoky hardwood gotcha So you it's all smoke you lift the thing up smokes coming out of it and everything. It's a nice Aromatic smoke. All right, that's what I know. It's like cherry smoke or oak or you know Hickory or maple all these different hardwoods you could choose a bunch of different. Oh perfect. Okay, so we're not getting that in the oven No, no, no, no, it's different and there's also a setting on a Traeger called super smoke where you hit it Goes to it can't be over 225 but that's what I like Anyway, and you put it on 225 and it just constantly fans hard and pushes all this smoke So it just gets this deep rich smoky flavor in the meat Malice nice, but I like if you're not into that too I like a regular Weber grill like one of those little fucking Weber that you know the little Bachi yeah, what are those things called that you get? What would you call them? They look like a drum looks like a half a drum. Yeah a barrel fucking thing Yeah, but what are those the way it looks like looks like a cuffs like a black. Yeah the black ones Yeah, like steel those what I like those with just lump charcoal that puts a nice flavor on it, too The key is don't fuck around with Chemicals when you start using lighter fluid and shit that that that adds weird Taste to your food and does yeah and even if you buy that lump charcoal those charcoal briquettes rather the charcoal briquettes There's something in them that makes them that shape they have to and then they they you know that oh they they light fast Yeah, cuz there's fucking gasoline in them Yeah Like but lump charcoal meaning they just take hardwood and then they burn that shit down to to you know that Clunky looking lump charcoal just get that stuff and then take some newspaper and roll the newspaper up and one of those You ever use one of those little? Those chimneys do you know what those things are yeah? It's a barbecue chimney It's like you pour the charcoal in this tube and at the bottom of the tube you take like pieces of paper And you're crumpling them up and balls And then you light the balls on fire and the fire rises up from the paper To the charcoal and it lights the charcoal on fire Then you dump the charcoal out into the grill and that that puts a nice flavor on it, too That's just a but it's again the same kind of feeling. It's like wood just this wood flavor on the meat. It's nice I'm sold yeah Yeah, yeah, I'm a big fan of cooking. I love it