Grilled baked potatoes w/ sirloin, roasted garlic, fried sage

[00:00] Yes, you can grill a baked potato. 

[00:04] the grill. They come out super crispy on 

[00:08] to be a finger food. I'll show you how, and 

[00:13] To fix the first fixin' I'm fixin', I'm fixin' 

[00:20] I just want to create an opening into each clove 

[00:24] its lid so we can get it out later. Same deal on 

[00:30] Throw them on some foil and grease them 

[00:35] cooking fat that I'm using today. Season them a 

[00:40] Grab a couple baking potatoes. These are russets 

[00:46] What is this cooking fat I'm using that goes 

[00:51] outside liberally, because I definitely plan to 

[00:58] My grill's been heating up and I've 

[01:01] clean for this. Everybody on, and inside I 

[01:08] but on my gas grill I do them at medium, 

[01:14] out here I'll run down to my sage bush. 

[01:18] I'll grab a few big sticks of sage. You 

[01:23] It's been almost a half hour, let's check 

[01:27] to mark the other side. If your potatoes 

[01:32] probably want to reduce the heat or else 

[01:36] Lemme check the garlic, I want it to be amber. Not  

[01:39] done yet. I think it'll take the same 

[01:43] an hour and the potatoes are squishy on 

[01:48] My cooking fat has turned solid again so I'll melt 

[01:53] beef tallow. Yes, some people think this stuff is 

[02:00] just know it's delicious, especially when you get 

[02:05] and sponsor of this video. To make tallow you just 

[02:11] That's it. It is a forgotten kitchen staple 

[02:18] Kettle & Fire tallow come from 100% grass-fed 

[02:24] Just think of it like meaty butter that can handle 

[02:30] liquid, just melt it for a sec in the microwave, 

[02:34] hot. Due to its particular fatty acid composition, 

[02:41] crispy. I'ma use it on my steak in just a second. 

[02:46] pie crusts. Imagine a steak and ale pie. Try 

[02:52] off your order when you use my code ADAM20 and 

[03:00] Potatoes and garlic are done. I 

[03:04] which I find is what I need to sear a steak 

[03:10] One of my favorite grilling cuts is 

[03:14] would call it rump steak. This is 

[03:18] hence the marbling, and it was still only 

[03:24] reasonably tender. I'ma brush it with my re-melted 

[03:29] on the cold beef. Butter would do the same 

[03:34] I'll season this first side really heavily. This 

[03:39] I find thicker steaks easier to grill over gas, 

[03:45] it's all the way hot. We'll have plenty of time 

[03:51] Grease and season the other side there, and I 

[03:56] you more even doneness inside. Real quick, 

[04:01] a sharp knife — you don't want to break 

[04:05] to stay solid on the grill. Brush heavily 

[04:10] This steak should be ready to rotate 90 

[04:15] doesn't release easily that means it's not 

[04:21] make sure your grates are clean for this, or 

[04:26] After a couple more minutes, the steak 

[04:29] ready to rotate 90 degrees. Again, they 

[04:34] Two more minutes go by, the steak 

[04:38] and the potatoes have no stick left 

[04:43] With a thick steak, I think the easiest 

[04:47] pink juice pushing to the surface and 

[04:52] reliable sign of medium rare. Last 

[04:57] in my remaining fat and just throw those on 

[05:02] Flip them around. Wait for them to look a little 

[05:08] Those leaves are delicious. Eat them. That is 

[05:14] And just because I used tallow doesn't mean I 

[05:19] Throw my roasted garlic heads on the board and 

[05:25] and it's plenty tender. Really underrated 

[05:30] It's got this particular strong, beefy flavor. 

[05:35] And here is the pro move with the garlic. 

[05:40] smear that on your potato. Also try it with your