Love this show. I've gone with a Char-Grill Akorn as it is a price point I can afford but maybe one day when I retire I can do the Komodo. Learning a lot of Kamodo cooking with it and so far it has been great. Nice to see these grills now at various price points to allow more folks to get into it. Enough room for everyone to play.
Really great idea, something different here. I will try this....thanks for sharing an idea that I had never heard of before. Also the Kamado is a piece of art....beautiful. I drive a VW but I’m glad people out there build Ferrari’s 👍👊🙂
At the very end you mention that this smoking technique comes from Canada. Is it Acadian? They used to cook mussels by burying them in piles of pine or spruce needles that they would then set on fire.
And you cant be believable, authentic and dedicated bbq/pit master/steak chef IF you go like i dont eat steaks but i know all of them and can cook them. If you truly are dedicated to bbq, you love steak, smoked meat etc. You love it, its not a work or pastime its a passion.
You are pouring charcoal full of small pieces directly out of the bag into the charcoal basket.. the small pieces are nestling between the larger pieces cutting off your airflow. For higher temps, you need more airflow. Pour your charcoal into a box and separate out the crap, put only the medium and larger pieces into the basket.. 100% guaranteed to work..
Love this show. I've gone with a Char-Grill Akorn as it is a price point I can afford but maybe one day when I retire I can do the Komodo. Learning a lot of Kamodo cooking with it and so far it has been great. Nice to see these grills now at various price points to allow more folks to get into it. Enough room for everyone to play.
This guy is the bob ross of grilling.
I've been watching Steven Raichlen for 20 years. I have 1 of his cook books. He is always Top Notch.
For any of you that don't know Steven raichlen, he is truly the best!!
OMG, that looks awesome! If only CZcams had taste-o-vision!!!
Simply throwing onion or scallion scraps onto the hot coals can also impart a great flavor to your meats.
I always rest my steaks with Rosemary/Garlic/Butter under a foil tentTalk about favor My God
Really great idea, something different here. I will try this....thanks for sharing an idea that I had never heard of before. Also the Kamado is a piece of art....beautiful. I drive a VW but I’m glad people out there build Ferrari’s 👍👊🙂
That's the sexiest Kamado grill I've ever seen.
mmm tastes like Christmas😂
This steak looks so good.
This guy is an actor.
I smoke mine and then reverse sear. So good
Christmas steak n Florida 😊
Wow, what a detailed and unique video.
I like Steven's demeanor and yeah he's got the jack jack jack jack jack. Are you jealous?.
At the very end you mention that this smoking technique comes from Canada. Is it Acadian? They used to cook mussels by burying them in piles of pine or spruce needles that they would then set on fire.
Steve always takes such tiny bites... come on man go for it!! Take a BIG bite!
notice how he isnt fat.
Well i doubt thats the reason he aint fat.
And you cant be believable, authentic and dedicated bbq/pit master/steak chef IF you go like i dont eat steaks but i know all of them and can cook them. If you truly are dedicated to bbq, you love steak, smoked meat etc. You love it, its not a work or pastime its a passion.
👍👍
Need to ask
What type of Spruce is used
Are those t bones or porterhouses I always get confused?
Kind of looked like a Porterhouse cut.
How many Grills does this guy have?
Is that a Breitling on your wrist?
Which size grill is that one? 32?
No this is the 23" Ultimate
Подписался
Garlic makes everything better and is a must.
10 minutes at 600°?????? How in god's green Earth is that thing not over cooked?
Aaron Peters because it's a 2in steak lol
It didn't over cook because it's very thick.
He iced the steaks
How is he able to heat up KK to 600F. I’ve failed to go above 450F.
You are pouring charcoal full of small pieces directly out of the bag into the charcoal basket.. the small pieces are nestling between the larger pieces cutting off your airflow. For higher temps, you need more airflow. Pour your charcoal into a box and separate out the crap, put only the medium and larger pieces into the basket..
100% guaranteed to work..
I kept waiting for a flashback every time he opened the lid without burping it.
That's only when it's hot and been shut down and oxygen starved.. not while vents are open and you are cooking..
That grill is so pretty
What size Komodo is that?
Adamantium T. That is a 23" Ultimate in Cobalt blue
@@heyitsisla6480 size 4000$
600 degrees and no burbing?
Only need to burp if it's been closed and all dampers shut for a while.. a flashback happens when fresh air/oxygen rushes in and ignites
who want to mask the wonderful flavor of fine beef?
This would not fly down south. Cool grill though.