Chef Eric Gephart, I dont know if you ever read the comments on your videos, but man you are a GREAT personality for the KAMADO JOE. I don't know why the three vegans watched this and gave it the thumbs down, but you get a huge thumbs up from me, we will be trying this one out for sure.
you people have a fascination of this weird ass delusion that vegans are all out there disliking meat videos all day long. get a life and get off the QAnon, fool
Chef Eric. You are the best. I've tried others on RUclips. But your methods and recipes are the best. Cooked this twice, your 3 hour and 2 hour ribs. The best. Keep up the good work
I followed this recipe to the letter last year, with spectacular results. Everyone agreed, best prime rib ever. More guests will attend this year as I look to repeat perfection. You're the best Chef Eric!!
Used this method on my second prime rib in two days. Really like this method! Much better than my pellet smoker method. Always learning something... Great video Eric.
Thanks, Chef Eric! I gave it a try and it was amazing and exactly as is in a video :). My guests were almost leaking the plate and commiting to throw away into garbage their electric home grill :). So it was 'Christmas that came early' for us all, for sure :))). P.s. though I must confess I took it out from indirect side little bit earlier and then applied reverse searing on soapstone for additional crust
I’ve seen different recommendations on whether you should sear first or reverse sear for prime rib. Reverse sear recommended on thicker cuts of meat, but clearly it looks like searing first in this video produced an awesome result! Any thoughts on the two different techniques in general? Do the two techniques really produce different results?
Perfect timing on this video. Can’t wait to throw a rib roast on my Kamado. Where’d you get that shirt, Chef? I’d pay a pretty penny for one of those babies!
Chef E. Would this work well in the new Joe tisserie basket spinning? Or would you recommend doing it as instructed in your video. Thanks in advance. Novice chef
I always hated that here we don´t have kamado joe charcoal. You flipped the bag and then i saw a map of my country, so i guess i've been using it all my life lol
Do you have any inside track to customer support? I have been emailing for 6 weeks because of missing parts on warranty order and have not received a response. Any information would be great.
Hate to ask but I just got my KJ (eleanorsdada from KJ Live).. was your bottom vent open about two inches in the beginning and then shut to about a half inch?
Kamado Joe warranty is useless. Customer service is even worse. Try to get something replaced. Will never happen. Their reps are trained to do everything they can to deny claims.
Chef Eric Gephart, I dont know if you ever read the comments on your videos, but man you are a GREAT personality for the KAMADO JOE. I don't know why the three vegans watched this and gave it the thumbs down, but you get a huge thumbs up from me, we will be trying this one out for sure.
you people have a fascination of this weird ass delusion that vegans are all out
there disliking meat videos all day long. get a life and get off the QAnon, fool
@@oakeysmokey ...was that you or the cauliflower talking 🤔
Genuinely get excited for these videos. This guy is a pro! He needs his own cooking show on Netflix
One day! Love shooting these videos. Cheers for the kind words🤙🏽
Chef Eric. You are the best. I've tried others on RUclips. But your methods and recipes are the best. Cooked this twice, your 3 hour and 2 hour ribs. The best. Keep up the good work
The "Smoke Sear" method is outrageous🔥🏆🔥
@Anthony O’Malley this is just a method man. Experiment with different seasonings to your own liking.
@Anthony O’Malley you could even go salt and pepper but I love the Lanes line. Use what you like for beef🥂
@Anthony O’Malley Holy Cow would shoot it into the stratosphere.
I followed this recipe to the letter last year, with spectacular results. Everyone agreed, best prime rib ever. More guests will attend this year as I look to repeat perfection. You're the best Chef Eric!!
Makes my mouth water every time I watch this video....just outstanding!
The first time I did this was last Christmas. Today will be the second. Thank you Eric!
Used this method on my second prime rib in two days. Really like this method! Much better than my pellet smoker method. Always learning something... Great video Eric.
Cheers my friend 🤙🏾
Chef you're my backyard idol, as I become my family's backyard hero. Cheers
Oh man Chef ... nothing but magic
Gil, that beef was outstanding 👌
Thanks, Chef Eric! I gave it a try and it was amazing and exactly as is in a video :). My guests were almost leaking the plate and commiting to throw away into garbage their electric home grill :). So it was 'Christmas that came early' for us all, for sure :))). P.s. though I must confess I took it out from indirect side little bit earlier and then applied reverse searing on soapstone for additional crust
Glad it was a hit! 🔥
Fantastic. Thanks heapsnfor watching and leaving a comment 🔥🤙🏾🥂
Superb! Fabulous job Chef!
Cheers James. Valentic is my wife's family name, where are you living? Chef E
Gees... Nice backyard Chef :))!!! ...And of course great job Eric!!! Cheers mate!
Cheers brother
I'm doing this!!! Thanks for the inspiration. Manna from heaven!
🤙🏽keep me posted!
Pretty fancy. Made us hungry, firing up the grill now.
Awesome! Kind of fancy but super simple. Love the results of this method. What's going on the grill today?
@@ChefEricGephart Seared some flank steaks, hot and fast on the Joe Jr.
@@craigw4644 I'm craving some flank 🔥
great video, gonna try this tomorrow with my KJ classic
great work team!!
🔥⚡🤙🏽
It looks good but it would be even better Well Done!
I’ve seen different recommendations on whether you should sear first or reverse sear for prime rib. Reverse sear recommended on thicker cuts of meat, but clearly it looks like searing first in this video produced an awesome result! Any thoughts on the two different techniques in general? Do the two techniques really produce different results?
Looks amazing
Perfect timing on this video. Can’t wait to throw a rib roast on my Kamado. Where’d you get that shirt, Chef? I’d pay a pretty penny for one of those babies!
This will be my Christmas recipe. Looks amazing!!
Great Christmas recipe for sure🥂
Chef E. Would this work well in the new Joe tisserie basket spinning? Or would you recommend doing it as instructed in your video. Thanks in advance. Novice chef
Good knife skills!
I would love one of those steaks and a long afternoon nap!
Chef Eric's in da hoooouse!
Thanks Chef. Mine came out perfect
Man, Eric... Why would anyone eat steak any other way? Beautiful video, can't way to try it out!
Cheers for the comment Carlos🤙🏾
Hi,
Thanks for the video.
You mention “Blister searing” can you elaborate on what this is?
Br
Stephen Odgaard
(Denmark)
Direct high heat
Do you still suggest this recipe over another recioe using the rotesieri?
Maybe I missed it, but what type of wood were the smoking chunks?
I usually use Hickory or Maple on beef
Love your videos Chef! I tried the hot Turkey recipe over thanksgiving and can’t wait to give this a whirl. What knife are you using? Looks elegant.
Shun
What type of wood did you use for smoking?
Either hickory or oak
Also, when was this video actually shot? Beautiful green leaves along side a nice lake and your head is sweating 😅
Great video!
Hell it's still 70° down here in South VA
@@MelloHubb wow!
Shot 2 weeks ago. Still getting some fine days
@@MelloHubb ❤
What sunglasses are Eric working? Is it a mainlink/ mainlink xl?
Awesome! Can you do the same thing with a rib roast?
That was a rib roast. With the bones removed
Yep, bone on or off, beef, pork or even lamb🥂
@@brianshenk6912 such a fun cut🏆
SMash the garlic cloves before chopping. Brings all the garlic flavors out!!!
Awesome vids!!! Brings me a lot of inspiration!
Everytime I watch one of these videos I feel the urge to fire the KJ up, great recipes. What kind of knife is this chef knife?
Cheers for the kind words. Shun, Fuji
What temp did you initially sear at?
450 or a bit higher but with banked minimal charcoal and lid up
Is this a Classic or Big Joe sized KJ?
Big Joe
How do y’all feel about freezing freshly minced garlic and then using it when needed?
It will loose a lot of its intensity
I always hated that here we don´t have kamado joe charcoal. You flipped the bag and then i saw a map of my country, so i guess i've been using it all my life lol
Do you have any inside track to customer support? I have been emailing for 6 weeks because of missing parts on warranty order and have not received a response. Any information would be great.
Hate to ask but I just got my KJ (eleanorsdada from KJ Live).. was your bottom vent open about two inches in the beginning and then shut to about a half inch?
What temp did it go to after the resting?
Why is the BBQ grill inside so clean? Lol. Never used.
New fire box. This grill has seen more action than any other kj in existence. It came out of my kj restaurant. Happy grilling 🥂
Garlic in a jar no Horseradish in a jar yes.
Completely different. I also hate frozen vegetables with exception to peas. Happy grilling
Kamado Joe warranty is useless. Customer service is even worse. Try to get something replaced. Will never happen. Their reps are trained to do everything they can to deny claims.