How to reverse sear steak (Ribeye). The BEST STEAK reverse seared on the Kamado Joe Jr. | SDBBQ
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- čas přidán 1. 06. 2024
- Who needs sous vide when you get results like this with the reverse sear method? We smoked this bone in ribeye steak low and slow over indirect charcoal heat until reaching an internal temperature of 110f when we then cranked the heat for a direct sear over the live fire. Once the crust was perfect on our ribeye we let it rest for 10min before slicing and serving.
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#kamadojoejr #reversesear #ribeyesteak - Jak na to + styl
UPDATED method with ALL my latest tips and tricks in 1 video BELOW:
Steak - czcams.com/video/P1kbjad7M4U/video.html
Brisket - czcams.com/video/1KB3PQy-Dn4/video.html
Pulled pork - czcams.com/video/PNOwc3vdkxU/video.html
Ribs - czcams.com/video/8_Dr7CtiRxM/video.html
Chicken - czcams.com/video/_YuE6-MzhGo/video.html
For a medium ribeye, what would I need to get the internal temperature of the ribeye to before I go into inferno mode? Thanks! I
I just ordered a Joe jr and I am beyond excited!!! Have ordered a beautiful brisket for my birthday and literally can not wait! I'm loving these Joe jr cooking videos, they're awesome thanks dude!!!
Fralanasko congratulations 🥳. That’s awesome
Love this one . . classic Smoking Dad! I never write anything down and often re-visit for a refresher. This method works every time :)
Miss Ellie (our dog) loves the bone part!
100%
I’m loving all your KJ videos! Really informative. I have a gas grill and am considering a KJ Jr. It’s just the 2 of us so I think it might be big enough.
Awesome! Thank you! check out last weeks video where I show everything we cooked over two weeks using just the joe jr. it’s a very capable grill for a small family
Love your excitement from a good cook
Thanks so much Steven. This one was worth getting excited for
Great tip about adding the plate setter etc once temperatures are stabilized.
Glad it was helpful Brent! Little things like that really help the cook go smoothly
Is there no danger of thermal shock to the deflector by putting it in when grill is hot?
audi a4 if the grill was 800 I would be concerned but at low and slow temps where you adjust your vents right away it just gradually warms up. Knock on wood, that’s one piece of ceramic I’ve never cracked in 10 years if Kamado cooking
Brilliant video James
thanks so much
Ok, now I'm drooling on my keyboard James!! Waiting for delivery of my KJ and adding to the list of first cooks! I am a huge sous vide guy so I'm really anxious to put it to the test!! Keep up the great work! Love your channel!
Garen Johnson thanks so much. Next weeks video I am doing reverse sear head to head with sous vide. Will see which is best side by side
Smoking Dad BBQ can’t wait!!
Love love love this video. I tried it with side by side of prime ribeye and a 7 day dry aged ribeye, the dry aged went from med-rare to medium real fast during inferno mode so beware if you are using dry aged beef.
great call out, dry aged does cook differently
I just got my Joe Jr and the first thing I want to cook is a bone in rib-eye! So I came on CZcams and find your channel!!!! Thanks so much man!! I’m subscribing now!
Hope you enjoy and welcome aboard
Fantastic video can’t stop cooking on my joe junior many thanks
Rock on!
Mate your vids are awesome.
Im in UK and just ordered the Jo jnr
Should be here tomorrow 😬.
Canna frigging wait.
Subbed 👍🏽
Thanks so much, congratulations on your Joe Jr. Whats the break in cook? Spatcock chicken at 375 would be a strong contender.. or a ribeye like this one
Nice work on the Kamado bud! That ribeye came out perfect!
Thanks so much 👍 Love it when a plan comes together
My favorite way to cook a thick steak. Good job.
Ellie D thanks so much Ellie
Looks great. The reverse sear is magical. I just did a pichana on the weekend with similar results.
Now I want picanha again lol
Perfect looking steak right there. Reverse sear is the way to go!
It sure is! Thanks so much CJ
I ordered my classic 3 and it's being delivered tomorrow. One of the reason I finally got it was cause I saw your setup.
Hi from Stouffville.
Saqib Iqbal that’s awesome 👏. Congratulations you will love it. Feel free to reach out with any questions
@@SmokingDadBBQ Thanks, i probably will. i am new to Kamado style grills. Keep on Making the amazing videos.
Saqib Iqbal thanks for the encouragement
Another great video. Thanks! Can you please do a video of a beer can chicken roast?
Great suggestion! Will do
You're the best seller of Kamado Joe haha, I Just ordered a Joe Jr , thanks for all the very good and explained videos.
congratulations and Glad you like them!
Watching it in the same weather conditions is nice
Very!
Got my Joe Jr today and can confirm this method is foolproof! don't think i've cooked such a perfect edge to edge pink steak like that before!
Fantastic
Awesome! Informative and what an amazing looking steak..how you managed to resist the urge to devour the meat on that bone after cutting will be a question debated for generations! 😍
You got that right! The second the camera was off guess what happened lol
James that was truly an inspiring presentation ! I can’t wait to try it myself... I’d tear into the meaty bone first and let my sequestered primal side rip into it.
hahah right on
@@SmokingDadBBQ
James
What are your thoughts on the Pellet Joe? I like the concept... just wondering if you were ever going to get one.
Looks amazing! Made this! I like my steak 🥩 medium!
Sounds great! cheers 🍻
Today I’ll reverse sear a ribeye on my new Kamado Joe for the first time. The weather sucks but it’s okay. Can’t wait to taste the result.
thank-you, cheers
That was cooked exactly the way I like it! You know you have a thick steak when you can sear the side without holding! LOL Nice cook James!
Beers-Jack of BBQ haha true. Thanks so much
Id love to see in more detail how you set up meater thermometer for a reverse sear 😀
haha Noted!
@@SmokingDadBBQ Would like to know this as well, or gain some tips!
Thank you for your reply! 2 more quick ones and I'll leave you alone. I want the Big Joe 3 badly, have you had any experience with it or know if they're are any added challenges or differences in keeping the temp stable? Have you used a temp control fan like the
I love the questions, keep em coming. It works the same, just takes a little longer to warm up but it works the same. I don't use a fan as I often set it up and go to bed and wake up to the same temp the next morning ... in my foolproof low and slow video i show how I build my fire for this hassle free operation
I like that cooker, Oklahoma Bronco and Masterbuilt 560
thanks
I'd like to request a video on smoked beer can turkey sometime before Thanksgiving as I plan to do one for the family.
Great suggestion!
Wholesome content!!~~
Thanks for watching
Really enjoying your videos. My Classic arrived on Thursday. Baby back ribs on Friday, pork belly burnt ends and beef ribs yesterday, chicken lollipops today (unreal) and a tomahawk lined up for tomorrow. DoJoe is on order. Barbecues Galore in Burlington was open this weekend and I was able to snag a couple of cans of duck fat spray. I appreciate your tips, tricks and recipes. I will steal them all. Hello from Oakville.
Congratulations.. maybe when the world opens we can do a cook together. That’s a heck of a lineup on your menu
Smoking Dad BBQ that would be awesome. I’m in. I’ll try and share and not just steal 😉. Let me know where I can send you some pics from this weekend.
Amazing. You can dm me on Instagram @ Smokingdadbbq
@SmokingDadBBQ what temp you had in your dome for searing? 500F, 600F or even more?
if you have an ir gun the soapstone ideally is reading 600f
Thanks for this great video! Did you season the steak prior to grilling? What did you use?
yes, this had Fogo black rub on it
Hey James,
Great video as always.
I would like your advice for a similar cook.
I am trying to grill 6 Ribeyes on my Classic 3.
I was thinking reverse sear would be a great option for me.
Due to space constraints, I was planning on filling the both sides of the firebox with coal then putting the soapstone on one side right next to fire and put both grates on top.
So one side would technically have some deflection from the soapstone. I am cooking for some people who enjoy their steak medium well, I know that is a problem I can’t seem to fix for them….HA!. So my steaks will finish with different doneness some medium rare, others medium, and others medium well. I was thinking maybe put the ones I want to be medium rare over the grate the is above the soapstone to have some deflection and maybe slow their cooking down some. I assume the first part I should be aiming for 250-300.. Is that right? So then I was going to pull each steak when the meater says it’s ready but let them rest under foil till all steaks have gotten the slow cook portion complete and then I was going to take out my grates and sear on my soapstone maybe 2 steaks at a time.
Questions for this cook are:
1. Do you recommend my method of putting the med rare above the soapstone so that they have some deflection or do you recommend just adding them to the grill a little later.
2. How close to the Meater completion do you recommend I get before pulling off the slow cook to sear later?
Obviously going all the way before the sear would make them too done.
3. Knowing that I am pulling steaks at different times and waiting till they are all slow cooked before searing and considering I also have to get my grill temp to sear mode, is there a period of time that is too long for them resting, or does that not really matter since they are about to be seared anyway. I assume they will begin to loose their internal temp at some point, but that might not make a difference. Thoughts?
4. How hot do I need to get the grill for sear mode?
5. How long do I need to sear each side?
6. How long should my rest be after the sear?
7. Sorry silly question, but is there a way to let the steak rest but still eat it hot and warm. I believe in the rest, but I just like my steak hot and warm.
Thank you for any help James. Sorry for all the questions, but this is a cook I will probably do many times for my family so I am trying to get it right.
I would install the soapstone on one side, and a deflector on the other side to create a heat blocker which is also allowing your soapstone to heat soak. I would cook all the steaks to -10 your desired temp (i.e. if you want medium rare 135 remove at 125... you want 130 remove at 120) and let those rest. once they are all off and resting, you can remove the deflector and crank the heat to get the sear going and sear about 3 at a time no problem
Hi SDBBQ. I'm a big fan of your videos as the information conveyed is clear and direct. My question concerns the heat deflector installation. In previous videos concerning low&slow cooks, to start with you have set up the heat deflectors in a pacman orientation (best way I can descrbe it) and then closed them to full circle once temp has been reached/exceeded. Given the temps are similar for low&slow and the first stage of reverse sear, why is that no longer your method of choice?
Good question Thomas! The Joe Jr. doesn't have two part deflectors, it has just one that blocks 90% of the air so what I have found is the Jr reacts much differently than the classic. If you heat up with the deflector in the plate is blocking a raging fire so when you hit your temp it keeps on climbing and then gets into a Yo Yo. The idea in both grills is the same, get heat in the dome first then adjust the plates and the vents to land on a more stable operation
@@SmokingDadBBQ that makes a lot of sense, thank you. I have a Classic Joe 2 and figured that might be the answer but wanted to make sure. A follow-up question if I may... How would you recommend removing the heat deflectors from my CJ2 after they have been involved in a cook before a final sear? I have some gloves but the ceramics can get extremely hot, even on a 'low' temp cook. Is there a CJ2 compatible claw type device that you used on the Jr or would you recommend another method?
Thomas Webb-Wilson I have gloves that are good for 900f so they make it easy to handle the plates
Hiya James,
My first cook on my new Joe Jr and as apprehensive as I was I needn’t have been, thanks to SMBBQ our ribeye reverse sear was perfect and a completely different taste to a pan cook.
We’re lucky where we live that we have a great local butcher who cut and tied the meat but even my other half was shocked when I came home with the two massive steaks that looked like something Fred Flintsone would have carried home!
I used only the one as it was more than big enough for the both of us and cooked it Medium, she’s doesn’t like it too rare and it was the perfect colour, I should’ve taken photos and posted on Insta!
On the insistence of my wife (and our dog) I’m cooking the 2nd steak tomorrow and I’ll try a different rub and maybe persuade her to try medium rare…
Thanks again from the sunny south coast of England.
Glad to hear it turned out!
Would you consider talking about the meat thermometers you use and what has worked best for you? Thanks.
Joe Burns sure thing
Is there any way that you can download a printed version of your EXCELLENT recipes?
QQ - would the same method apply for a rump steak? Loving your channel...just bought Classic 2 and looking forward to my first cook this weekend.
i would treat it the same yes
Do you leave the meater probe in for the sear portion? If not, how do you know if you’ve hit your desired temp of doneness or under/overshot it?
great question. I leave it in while resting so you can see it continue to climb and then remove it for the sear as it isn’t made for 500f or hotter temps. this approach with a blast sear gets the doneness we like so I actually never check it with a probe again
Hi SDBBQ, great videos 👍🏾 , enjoyed your latest ones as much as the old ones, fantastic looking ribeye even though it rained,
Quick question regarding heat and cracking the KJ jr, as I use a chimney starter to light coals and dump them inside the firebox, lump charcoal I wait till they are well lit close the dome and try and regulate temp like that
Question is do you think I can crack the kamado that way pouring in hot coals and shutting the vents down for low temp,
Abiodun Soetan the LE so much for watching. The joe can take a chimney starter but if the ceramic is extremely cold and you add it extremely hot coals this is not kind on the fire box. The Jr comes up to temp so quickly with such a small firebox I would just start my fire in there so everything warms up gradually
Smoking Dad BBQ Thanks and keep up the good work and prompt response you give to your reviews subscribed 👍🏾
Abiodun Soetan thanks so much
This looks awesome! Love your stuff. Is it good for the steak to be in direct flame while searing? Does it not burn?
thanks so much... you want to move it around fairly quickly so that you're getting a crust vs. burnt meat. i am always under 30 seconds a side when searing at temps above 650
@@SmokingDadBBQ Awesome thanks
Delicious as always buddy🔥🔥
🙌Thanks Ricky! Much appreciated
Most trusted name in Kamado...
thanks so much
I love my Joe jr. Where did you get the charcoal basket for yours? That steak looks crazy good!
thanks so much Jon... the jr rocked it
Great! I saw that the Joe Jr. was on sale today and I never considered getting this smaller version. Before buying, I wanted to make sure that you could reverse sear a thick steak on it. Your video answered my primary concern. How long did it take to bring the grill up to the searing temp from the slow cook temp? How hot was the grill at the searing temp?
it was close to 800. I don’t remember the exact time but the Jr is the fastest of my three grills
@@SmokingDadBBQ Thanks! Ordered my first ceramic grill today!
that yo-yo effect has been killin me. I was afraid of adding the ceramic after it was hot because i thought it may crack. I think this guy knows a ton more than me so I'll be doing it this was from now on
thanks Richard. your not adding cold ceramics to 900f in which case you might have a problem. 200-300f all day long
Do you know if the Joe Jr Woo rack is the same as the Divide & Conquer system you are using? I just got a 30+ year old Casa q Kamado and need a setup for indirect heat. It’s almost the same exact size as the Joe Jr. I really enjoy your videos, please keep them coming.
congrats, sounds like an awesome Kamado. They are similar but I don't think identical for measurements
I am curious on this one, maybe you can answer. If you used the expanded top grate, how many (good sized but not huge) steaks could you fit on the Classic III? I ask because I just watched a video last night where the SnS Deluxe Kamado (which is a 22.5" Weber kettle sized cooking area) with its expanded grate (which only covers half the area or so) could hold 12 NY strips, so I was wondering how the KJ compares? Big Joe could probably hold more, but that doesn't sound like a fair comparison when it's almost double the price 😁
praetorxyn good question. We would probably have to use the same steaks side by side to really answer that so instead I would look at the sq” in. This was harder to find than it should be but it looks like the SNS raised grid adds about 180 sq” in of space. The KJ raised grid adds 306 sq in. The SNS used as a traditional Kamado is obviously larger but it looks like when used as recommended for turbo mode total capacity is something like 360 vs 800 if you had the classic and expander
Hi from Argentina 🇦🇷 I own a Kamado and I’m a fan of grilling and your channel. At what temperature do you sear in the end? What happens if you don’t have enough heat power such as it ran out during the line and slow cook (thinking of big cuts)? Should I put more charcoal and wait until it is ready to put the cut on the grill again? Thanks cheers
thanks so much, if you don't have enough power to clear 600-700 then toss in a piece or two of coal when cranking the heat to help make sure you get the heat you want.
if you sear without the heat you won't get a good crust, but you will cook down into it so when you slice you see crust, brown, medium well to medium etc.
Loving your videos, great job. I have two questions. 1. How tall is the stand you have the Joe Jr on? It looks the perfect height. 2. Would you recommended going with the Joe Jr first to get used to Kamado type cooking? I currently have a Gas Grill but looking at the Kamado to start my journey into low and slow type cooking. It looks like you can do a lot on the Jr so a good place to learn before going big. Or just dump the Gas and go for it?! Thanks
great question. I love the Joe jr, it might even be my favourite child 😂. that being said it’s a little more difficult to keep settled than the bigger grills because of air flow sensitivity and the moving daisy wheel when you open the dome.
the jr continues to impress me if you give it the chance however. just yesterday I cooked to full racks of ribs on it and they came out amazing
I forgot to mention it’s 32” tall which is a bit too tall for comfort but the box is hollow at the back so it’s tall enough the jr can slide into it for safe keeping
I have the Big Joe, do i have to use leftover charcoal? Or can i use all new ? Great video can’t wait to make!!
for sure you can use it ... but it performs differently. check out this summary - czcams.com/video/JG96OtoUKdc/video.html
Excellent video! What ash basket are you using?
Thanks so much, this is the Kick Ash Basket for the Kamado Joe Jr. Seems sold out, can't find it on Amazon but they do sell it direct
@@SmokingDadBBQ wonderful thanks. I was able to find one on ace hardware’s website. Thanks again!
Great video. I really enjoy them. I like the bone in Ribeye as well. I just got a Classic 3 and a Big Joe 3. I am really enjoying them. I was wondering if there was any concern with having your Jr in INFERNO mode with it raining? Any concern with it cracking from cooling down quickly? Again These are my first Kamados and I don’t know if this is fine or not. Thanks again from the deep south Louisiana.
DMAN 26 thanks so much. No concern with snow or rain, do it all the time. Gradual heating and cooling is fine. It’s a sudden change that you have to worry about
Considering a Jr. model. What kind of time do you think it was from lighting the coal until you actually put the steak on the grill? Awesome finish/plating!
mid life livin good question. Wasn’t paying attention and was doing some recording so that always makes it take longer but I’d budget 10min to 15 min to be clean smoke and food ready
Can you please make a video about the rubs you use? I would like to see some in depth commentary on why you like the activated charcoal rub, thanks.
I have really been wanting to do this type of video. In short I think you should make your own rub (even though I used Fogo black on this cook lol) as you don't go to a restaurant and decide the meal based on the rub... you decide on the flavor and I think its even better if we can learn what combinations work together and have the tools to make what we want to taste at home vs. needing to buy so many off the shelf rubs. If you want that video, I will get started on it
@@SmokingDadBBQ Yes! I think that would be a great video!
Forrest Gee will add it to the list
I second this! Definitely make that video.
Fralanasko ok will 💯 make it happen
Hola, great video. I already have the big joe 3 and I love it, every day I'm looking forward to the weekend so I can start grilling. However, I feel the big joe may be overkill when making a chicken or burgers. I am considering another kamado joe. Here is where I really consider your opinion, what do you think my second grill should be a jr., a classic 2 or 3?
I think the big joe and the jr are a great combo. The classic is still a lot of grill for small cooks, I do single spatchcock birds, steaks like this, appetizers, searing station etc. so I really like the Jr. as a companion
@@SmokingDadBBQ That is what I was thinking, I just needed to hear from an expert. Thanks for the advice and all the great videos really appreciate them.
Cesar V thanks 🙏
Would you recommend the joe jr as ones first Kamado grill? Even though it does not have all the same available accessories as the larger joes? I would plan to smoke briskets and ribs and cook steaks and chicken primarily for myself. I live alone. Is that a good choice or should I go with the larger model which has cool accessories as the slow roller and joe tissorie. I also am worried if I move in the next year or two that the 400lb grill would be a pain to move. Thank you.
Hey, I love me Joe Jr. Tomorrow I am releasing a beef rib video on it, and over the past few weeks I have cooked 16 chicken thighs, a beer can chicken, smash burgers, 5lbs pork shoulder etc. so its a plenty capable cooker for a small family. The only downside is brisket and large meats like that, if you are going to cook a full packer it just isn't enough space, but you could cook a large point end no problem. The classic isn't that bad to move, its a two person job.... the big joe is 450lbs and thats not something you want to move regularly
Smoking Dad BBQ awesome thank you for your reply. I really enjoy your channel. The videos are put together very well.
@@SmokingDadBBQ You say smash burgers!? Is there a special plate you use for making those? I'm checking your other videos right now for answers lol.
Do you have a set it and forget it video for the slo roller set up?
some at the 15min mark here - czcams.com/video/x3nvkwmwuFw/video.html
Where did you buy your Charcoalbasket? Or what’s the name of it?
Looking for one for my Junior. Kamado dosen’t sell one for the Jr. here in Germany
Appreciate your answer. :)
David Hoffmann it is made by Kick Ash Basket
Loved the salt bae joke. I actually went to the restaurant and Australian Wagyu A9 is amazing.
that steak is no joke. Awesome
A9?
What’s the link on how to correct the dome thermometer? Thanks Dad!!
here you go - czcams.com/video/5ew06oYnR8M/video.html
Nice Vid 🙂 I got my Kamado Joe Jr. this week to support my BigJoe and I love this little 🥚. Greetings from Germany 🙂 Oli
Hope you enjoy it! What is the first thing you will cook with it?
Smoking Dad BBQ I grilled a rip eye steak and sausages - in Germany called “Rote Wurst”. Such a nice flavor- delicious 🤤 I really like grilling with gas but the taste of the Joe is better. I like the heat control of the litte one. 750 degrees down to 400 an back to 750 in only a couple of minutes .... it is sooo easy ❤️
Smoking Dad BBQ I bought mine after I saw your comparison video between the MiniMax and the Joe Jr. 🙂☀️🍻🍀
GPower Rocks 💯 agree
GPower Rocks awesome. Congratulations, I like all of my grills but this one holds a special spot
Excited to try a ribeye on my Jr. How would you prepare the meat for the cook/season?
i love the dry brine. i would salt 24hours in advance with diamond crystal kosher salt for the first level of flavour.
2 - hot sauce binder (I like truffle hotter sauce)
3 - dry rub. pepper and garlic at the min
4 - smoke (something mild like peach, alder, apple)
5 - blast sear on the soapstone is my favourite sear
So I’m curious how you feel today not about reverse searing but the method you used. Would you do it the same way or would you use the soap stone?
Agree with this question 🙋♂️ need to know !
this turned out well.... but an air gap from stone to protein always helps with managing conduction cooking something that i couldn't avoid in this setup. if you add the stone after reverse searing it only adds 5 min so i would just do that
Greetings from a fellow Canuck living in Norway. :)
So I'm a pre newbie to smoking and the Kamado, Picking up my grill next week. I've was wondering; Is there a guide/recommendation you follow on what wood type, for what type meat? Or is all down to personal preference?
Thanks for all your great videos, I'm learning a ton !
Also did you have an Amazon affiliates page/store, I can't find it...
Thanks so much Carl. I like Brisket (Oak, Peach), Pork (Cherry, Hickory, Apple or Peach), Poultry & Fish (Alder, maple, Peach or other mild smoke woods) ... think of smoke like salt. Too little leaves you wanting more... way to much ruins the dish. In general I am one or two chunks of smoke wood and almost never strong smoke flavours like mesquite
@@SmokingDadBBQ Hi James, thanks for getting back to me. Did you have a Amazon Store btw, or just the various links you post in the Description?
If you sear first and then put the diffuser on and bring it up to an internal temp of 120-125F would that accomplish the same thing?
yes but with ceramic they dont cool down well so i often reverse and then sear ... here is the head to head and i think reverse was slightly better - czcams.com/video/g2cuf6o1HcA/video.html
When you sear it do you still use the probe, or only during the smoking?
no the probe has done its job, remove for the sear
That's not a Ribeye, that's a quarter cow!!!! That's one of the best looking ribeyes I've seen!
hahah thanks Kevin... I like my steaks the size that a really good veterinarian could save the cow
Smoking Dad BBQ 😂😂😂
What’s your thoughts on the Monolith Jr vs Kamado Joe Jr. really doesn’t seem like much in it.
thanks Matt. they don’t sell them in my area so I’ve never used one. try to not comment on products I’ve never seen and used in the flesh
Thanks for getting back to me Smoking Dad BBQ. Great videos btw!
I would also like to see you cook fish on the Kamado!
Heck yes. Finally lol, love doing that. Let me pick my recipe and get to work
James, did your take out the probe b4 you seared it ? I'm thinking yes
yes absolutely take out for the sear
Really appreciate your Kamado Joe videos, I'm looking into getting one. I've seen a lot about the divide and conquer system. Do you ever find it practical to cook multiple types of foods simultaneously, or is it more just neat that that option is available?
Yes, absolutely! Thanks Devin for the question... i use it all the time where I often put half basket of coal in, a grid above it for direct, a stone on the other side and a grid above it for an indirect zone and tons of options in between. That's also how I do my dutch oven chili cooks and adjust the temp by dropping it up and down the rack system
Can a tomahawk steak fit in the jr?
Can you cook a TriTip? And what seasoning did you use before cooking the. Ribeye?
I did a waygu tritip on the classic, but love the idea of trying one on the jr
@@SmokingDadBBQ saw it after the comment but preferred Central Coast CA TriTip better
David Russell would love to do that. Will make it happen
Have you ever reversed seared a Porterhouse? I purchased 2 24 oz from Chicago Steaks for a special occasion and need some advice
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lovely, many times but haven't done a video on that... this is my most recent one with all the steak tips and tricks i would do - czcams.com/video/g2cuf6o1HcA/video.html
@@SmokingDadBBQ Thanks for the demo. Will help greatly. We kinda like steaks a bit more medium with scant red in the center. What temp would you pull steak off before searing adjusting for the normal temp to rise before searing to get a final temp of 130 to 135?
@@vorianatredes I would add 5-10f more than what I do for that. Count on gaining about 5-10 in the rest beyond what you pull off at
Hi why do you use a temperature device when it has a temperature gauge on the bbq? Cheers
good question... this does a few things like give you a historical data chart that shows what went on with your grill and your food which helps you learn how your adjustments impact both. it also helps spot dome issues running out of calibration which happens about every 6 months as the dome and grate should be within about 20f of each other.
@@SmokingDadBBQ that’s a scientific reply!?!🤣
just realized you have a pool, in Canada eh... when do you get to use it?
Two nice weeks in July usually 😂. Kidding we’re open mid April to mid October
What's the proper way (or is there) to lighting the charcoal? What do you use to light it? Do you always try to teepee the lumps up? Thanks!
Edit: Also I would love to see your method of grilling awesome burgers!
Caleb Jones thanks Caleb. I switch between a fire starter and my looftlighter. Both work great. Have you seen my smash burger video?
@@SmokingDadBBQNo I haven't. I'll check it out! I don't have a Kamado yet but I've been wanting one for a long time and from my research I've decided to get Kamado Joe instead of BGE. Then I ran across your videos and it was good to see you confirm my choice. Do you know if they ever go on sale for memorial day or father's day? Anyways I'm trying to learn as much as I can in the meantime. Thanks for your help!
Caleb Jones welcome to the family. You won’t regret it. Not sure on sale price as this years retail situation is a bit different lol
Do you have a recipe for what you preseasoned the steak with? Was it only black pepper? Btw 3 fingers is definitely an official measurement- at least when I order my whiskey!
haha that’s how I like my drinks as well. I don’t remember but I suspect it’s Fogo Black. I only have it and hardcore carnivore black as black rubs and it’s too salty so I usually only use it for pulled pork where it works awesome. the Fogo is more forgiving for a steak
I've coveted the kamado grill for years. I'm finally pulling the trigger. Thought it was going to be big grean egg but my research and in large part due to your videos has led me to the KJ. I'm curious about your multiple grills. Do you really find multiple grills that useful? Or - and I mean no offense by this - are you just fortunate to receive them from KJ for promoting them and therefore are in a position to have multiples? Haven't gotten through all your videos yet. Looking forward to them. Thanks so much for sharing your knowledge.
Thanks Joe. I have purchased Eggs and Joes with my own money, but after 10 years of going at it alone some toys have started to arrive. I haven't done a video with that yet but I can't wait to share the news about that soon. I've always liked having more than one Kamado, when I had my Eggs I had a Large and a MiniMax and was given a Mini from a friend which now lives up north at a friends cottage to complement their Large Egg. The first KJ I bought was a Classic 3 size and the idea was to do 2 the same size since I could share accessories between them (i.e. the JoeTisserie I bought last year on black friday) vs. needing bespoke accessories for each grill size. I love the Joe Jr, for the past two weeks its been the only grill I have to cook with and its been a great reminder of how capable it is.... when I am back to full strength I still like having the different sizes for small mid week cooks and for different cooking temps etc.
@@SmokingDadBBQ Thanks for quick reply! My KJ classic 3 is on the way. Not arriving until end of July. :( The pandemic has everyone buying grills. Can't wait to fire it up! We'll see how that one goes for a bit. Then I'll consider a second (let's be honest, I'm already considering it. But I'll wait until I have some skills first.) Keep on grillin'!
Joe Burns congratulations. I have a classic on back Order as well. Same eta
That steak looked amazing! I love the little joe too. I saw them online for about $150, does that seem like a decent price to you? I know the big Joe's are very pricey so I thought the little ones would be more than $150
Harmon Heat that’s and amazing price. In Canada they are 499. If it’s real I would totally get one for that price
@@SmokingDadBBQ I thought it sounded too good to be true. I'll see if I can find it again
@@SmokingDadBBQ just went and checked, it used the name kamado but it isn't the same brand lol
@@SmokingDadBBQ I order mine 10/14/ 20 Amazon $427 with taxes
Found it!!
ok great. I have a link (affiliate) below but they are available lots of places. hands down my favourite accessory for the jr
Any issues out of your meater? I’ve been considering ordering one but I always see terrible reviews.
Thanks Tyler... terrible reviews? Yikes. I have the Meater+ model which has more range than the normal one so maybe that's part of the feedback. I am not sure I have the cloud setup properly so that i can drive far away and still connect but it works great in the house and it has actually helped me discover how far off my dome temps were and lead me to re-calibrate my thermometers
Great video time for a redue with better audio!
for sure!
What temperature do you reverse sear at?
I like to keep it under 250f
@@SmokingDadBBQ Thank you, I mean the temperature when you do the sear.
I am a bone guy. Love bone-in rib eyes.
Thanks so much, 100% agree with you
Does it rain in Canada every day or what? Seems to happen in half of your videos!
its insane.. thus my newest building a rain covered pergola
For a low and slow how long will the Jr go?
David Buurma I’ve done a pulled pork on it but never tried over night. Now I’m curious
@@SmokingDadBBQ I have been a KJ fan for about the last 4 years... but I have learned more from your channel...so thank you and keep them coming... FYI... my dojo arrived a few minutes ago... first pizza tonight!
Omg LMAO it's like watching a mini me of Pitmaster X
Ian Brennan lol thank you?
Great content and gentle review that you need to get your gesticulating via your hands under control...it’s too much😀
but then how can i speak lol
Shouldn’t the dome be left open during sear ?
Doesn’t need to be
What’s best for searing ? I thought it would overcook my steak if I left it dome closed .
Any insight would be appreciated :)
@@billywonka2469 the surface temperatures matters more than dome open or closed. Closed just helps reduce flare ups / flames but so long as the stone temp is above 650f you’re good to go either way
Do you drive your next door neighbor nuts with all those delicious aromas?
hahaha it’s been mentioned a few times lol
How can you grill without a beer in your hand?
hahah it’s off camera 🎥
Lol it rains most of the time in the UK
I eventually added a roof lol
Any chance you can cook some venison?
Is the Kamado Joe made out of cordierite or regular clay?
sorry Chris, no idea
@@SmokingDadBBQ haha. No worries. Thanks for the video. I understand now why people collect multiple ones of these !!!
Why don't you add the steps and temperatures in the description? I think most of us would find it very useful. Thanks
sure thing