- Hey what up, Kosmo here
and I'm gonna show you
how you can win your next
SCA Steak Competition
with the brand new Hasty Bake HB250.
(rhythmic upbeat music)
So here she is, the brand new HB250.
Now I have to admit, man,
when I first heard about this,
I wasn't sure what the end
product was gonna look like,
but I have to tell you,
she is all freaking there.
All right, so let's dive right
in and talk about what you're
gonna get straight out of the box.
Now, before you go judging
a book by its cover,
I have to tell you, when you get packed
into the back of your truck and you're
in a little 10 by 10 spot, room
is of the essence and yeah,
she's small, but she packs a punch.
(grill whooshes)
(light music)
And, she's pretty, too.
(flirty whistling)
All right, so my plan today is
to show you all the
features in this cooker.
And then after that, we're
gonna take it outside,
go ahead and test it, and then
I'm gonna show you exactly
how I would run this cooker
at a steak competition.
So they've made this thing super compact.
I mean, to be honest with you,
it's just a little bit bigger
than my Duke's of Hazzard lunchbox
I had when I was a kid,
(chuckling) you remember those.
And check this out, this
baby comes with its own set
of custom, you like that, its
own set of custom grill grates
right here, these little guys.
That's gonna save you probably 80,
a hundred bucks right
there, and it also comes
with its own little steak shelf.
After you get her right nice,
get your grill marks on there,
but she ain't quite up to temp, pow!
Flop her on his baby, boom, there ya go.
Even got some fancy HB, SCA,
I wish they did a Kosmo one,
that'd be cool, wouldn't
it, so moving down,
moving on down, you got a fixed position
for your very own deflector plate.
Now this is gonna come in handy
'cause this little
bugger is very efficient.
And besides, I really didn't
wanna burn the badge either,
so I put it on that
side and just below that
this where your charcoal lives, son.
Now I'm gonna build my fire
kind of off to one side,
cheat it to one side, kind
of indirect, so to speak.
So I'll do all my searing on this side,
then do my resting on
this side right here.
And dropping down just a tad
bit more, you got your ash pan.
Now, I don't know if you've
ever needed one of these,
but at a steak competition,
when this thing is rocking
and rolling, you need this thing
to help get this thing
over to the ash barrel.
And believe you me, you
don't wanna carry it
with your own two hands.
(siren wailing)
So with that being said, we're
not building watches here,
man, this thing is not complicated.
So now let's get to the good stuff.
Let's take it outside and fire it up.
(upbeat music)
Alright, so the purpose of today is
to burn this thing in and
you always want to burn these
in before you cook on 'em
because there's a lot of oil,
stuff like that in here and
it just really helps out.
We're also gonna season our grates.
I always season them with duck fat,
but you can use spray
butter, you can use oil,
just whatever you like, bacon grease.
A lot of people will actually
put a bunch of bacon on here
and let it go, so that's
not a bad idea either.
I just like shooting it with duck fat.
So we got the coals lit,
as soon as the coals
are up to temp, so here's what's gonna,
let me show you this, so
this is the diverter plate.
Now we're gonna be running
this on the left hand side.
And like I said, mainly
because I don't want
to torch the logo, so we're
gonna build our fire mainly
over here on the left hand side.
So I'll dump here and
then work my way back.
Close her up, then we'll get to seasoning.
The cooker that is, seasoning the cooker.
For those of you that are
watching probably after the fact,
you can click on this video right up here
and then see exactly
how we're cooking on it
because on part two of this video,
we are gonna give this baby a test run
with an actual competition steak.
We'll show you the recipe,
we'll have all the good details
for you and let you
know how this baby runs.
All right, so we got our coals hot.
Now here's what I'm
gonna do, since our hole
on our diverter plate is on the left side,
like we talked about earlier,
I'm gonna put the majority
of the charcoal over here
and then I'll let it cascade
down this way, we'll pick
it up, put it in the cooker,
bring her up to temp and
rock and roll, let's go.
(rhythmic rock music)
Man, I ain't gonna lie to you (chuckling),
there's a freaking hole in here
and I started picking charcoal up there
'cause I was trying to mound it up,
but then when I got over here, I was like,
oh, I don't have that much space.
So I had to kind of tap, and move,
and scooch some of it
back to the other side,
but that's okay, we got it
in here, got the door shut.
Now I'm just gonna let this
thing start getting its breath
and then I'm gonna leave the lid open
for probably about two
minutes, shut the lid,
let it build up some heat,
then go to greasing this rig,
and you're not gonna wanna miss that
'cause you're gonna see
a dramatic difference
inside of here once we go
laying down the duck fat.
(rhythmic upbeat music)
Alright, so it's been right
at about four minutes,
five minutes roughly, now here's what I do
in a competition or at
home for that matter,
when I'm searing a steak,
you gotta get yourself one
of these, this is an IFR infrared gun.
I think this one's capable up to,
I don't know, a bunch, a whole bunch.
So what I'm looking for over here,
before I start duck fatting this rig up,
is at least 400, 450 is real nice,
that's where I like to keep it, so.
Dang son, yeah, there's a
hundred degree difference
right there, there's 458 , 464.
There's 438, this is
kind of the window of it.
So I say let's get it greased.
(rhythmic upbeat music)
Smells good, now we're
running right about five,
almost 600 there, yup,
there's about a hundred degree
difference from this side to this side,
which honestly that's kind of what I want.
I'll sear, sear, flip, sear, sear.
And then, this is where
this baby comes in.
Do it this way, I don't
want to burn my hands.
Woo, so hey, I wanna thank
you guys for watching.
If you've never tried the
duck fat trick, try it.
So make sure to join us next week
'cause in part two of this video,
we're gonna be running an SCA steak test
from start to finish, how to cook it,
well I'm sorry, how to
pick it, how to season it,
marinate it, cook it, cut it, present it,
the whole shooting match,
and then obviously eat it.
I'll catch you in the next video, peace.
(upbeat music)
Hey, if you haven't ever tried
the duck fat trip, trick.
Hey, I wanna thank you guys for watching.
If you hadn't ever tried
the duck fat trick.
