Tomahawk ribeye steak reverse sear on the Kamado Joe. Can we redeem the tomahawk for
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- Опубликовано: 27 июн 2024
- We reverse sear smoked this massive dry aged tomahawk ribeye steak using the Kamado Joe SloRoller. For maximum flavour I salt brined this 50 day dry aged Tomahawk steak for 48hrs, reverse seared it until it was 110f and then cranked the heat and grilling it at over 800f to get an amazing sear.
Today we set out to find if we can make the Tomahawk taste as amazing as it looks. I purchased a 7 week dry aged Tomahawk from my butcher and got to work salt brining my steak for 48 hours in the fridge uncovered.
I made this video after I saw @Pitmaster x in a video recently where he said that he doesn’t like the Tomahawk steak as its often tough and chewy compared to thinner cut ribeye steaks. While I agree with him that you are paying for the bone, in my experience the tenderness can be amazing IF you salt brine your steak ahead of time.
👉🏼 Did this video help you? Sharing this video with friends, groups, social media etc. helps others find me and is greatly appreciated! 🙏
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Epic video bro!!!
Thanks for the visit! hope you give it one more (again) try lol.
A trick : you can watch movies on Kaldrostream. Me and my gf have been using it for watching a lot of movies during the lockdown.
@Gibson Kyson yup, been using Kaldrostream for since november myself :)
@Gibson Kyson Yea, I've been using KaldroStream for years myself :D
Love the tomahawk and I always dry brine! It has been a while since I had one, seems like it is time soon! Great cook James!
Thanks 👍 I was feeling overdue as well
That was an incredible looking cut of beef and with the 48hr dry brine, I can only imagine how good that tasted. Take a step aside Pitmaster X 🔥🥩🔥
haha thanks, I love pit master x but in this case adding salt ahead of time makes all the difference. It shouldn't be tough and chewy like he mentioned not liking in his video
Amazing master class! I’m going to try that dry brine for sure
Just thought that I'd give this video a bump. This method works every time, although I don't go as high as 900* for that final sear. Doing one this evening and needed a quick refresher - thanks James :)
I reverse seared one of these for my birthday dinner yesterday, and it came out amazing! After receiving a sous vide for Christmas 2 years ago, I had the confidence to purchase expensive cuts and not fear ruining them. I have seen your sous vide/reverse sear video, so I decided to go "all in" for this cook, purchasing the sear plate also. Using the Meater and the method you explained, the tomahawk came out at the perfect temperature! My wife and I split it. I also had a couple of fillets and a ribeye, which were cooked to different temperatures for my mother, grandmother, and my son, and they all came out great as well! Thanks for these videos, they really provide me with the confidence and guidance to produce some amazing meals on my KJC3.
So glad to hear stories like this
Great video, very clear instruction! I want a Tomahawk now!
Thanks so much Kevin.. .got plenty to go around
Great stuff !!! It's one of our favorite cut !!
Thanks so much, greatly appreciated
Great idea with the brine. Tomahawks are such a Daddy steaks! I'm going to have to try this recipe. Thank you for another great video
Thanks so much, let me know what you think
Bought a kamado two weeks ago and have just used this method to do a 1kg T-bone as my third cook. Turned out amazing, although I didn't quite get as good a sear as you did (need to get a bit more heat in inferno mode). Thanks for all the tips - I've watched a lot of your videos and really feel that I have benefitted from your explanation of a lot of the fundamentals of kamado cooking.
Fantastic! so happy to have helped
great vid, and thanks for the tip on the store, I'm in Oakville. Going to have to check it out.
Any time! cheers neighbour
👏👏👏👏 Nice job in redeeming the tomahawk! That Joe sure can pump out the heat!
thanks so much... she was hot lol
Those really are good looking steaks, I have not personally tried one yet but would love to try. Steaks look good James. Take care.
Thanks so much. I need to get back to you, sorry got distracted but still 100% in
Smoking Dad BBQ we are good James... I was so busy it took me two weeks to put out a video so no worries.
Nailed it -- great job!
Thanks John
Great video thank you!
Glad you liked it!
I'm going for it, James! I've made notes and will follow your instructions faithfully. You've not steered me wrong yet!
hope you enjoy
@@SmokingDadBBQ It went absolutely and perfectly well! Thanks again for the fantastic and instructional vids.
Wow, that was impressive great job! My delivery of beef arrives tomorrow and I can’t wait to try it!! Thanks again for the great content!
Thanks so much Michael. What did you order?
Smoking Dad BBQ- I have a buddy that has a small farm in the mid-west and a couple times a year he processes a couple of steer that he’s raised with high grade feed. He just charges me for the processing so I end up getting a 1/2 steer. We recently bought a wagyu calf and will raise it for 18 mos or so. I usually end up with a handful of 3” tomahawk steaks... can’t wait!
Love love love my weekly (who am I kidding almost daily dose of your channel).
Great video and I’ll get the neater probes from your link. Maybe my wife will buy em for my birthday 12 June even if I can’t use em till December... regardless fantastic video!
Love that! thanks Steven and stay safe. hope your birthday in two weeks is a good one
Good move to dry brine it, definitely helps and especially with a big cut. Perfect medium rare for sure and boy does that look good. Challenge accepted and beaten! Nice job James. Have a great weekend brother and keep on grillin!
Totally agree! Thanks so much
Thanks for the post!
thanks so much
This was a great video! i thought that Tomahawk looked amazing!
It was! thanks for checking it out
this channel is going to the top. this is your calling.
ah thanks mate
I did ribeyes following your guide minus the salt brine (we were hungry). Family was raving over the steak. Thanks for the tips!
Congrats
@@SmokingDadBBQ Thanks James, you helped convince me to buy the Big Joe 3. 😊
Great video. Noob question: how do you remove the stone before the sear?
That firey flip at 9:07 ... WHOA!!!!!!!
The Silly Kitchen with Sylvia 🔥 I like flame kissed lol. This one didn’t disappoint 😂
As a Kansas City native, it’s blowing my mind to be learning BBQ tips from a Canadian and a Dutchman…
hahahaha cheers 🍻
When you cut the steak and showed the medium rare beauty I gave a standing ovation! 👏🏼👏🏼
hahaha thanks
Awesome video, thank you! Mine came out very well by following this. I used the Meater+ and targeted 120f and then hit it at 800f, and I got a medium rare, otherwise it would have been too rare.
Glad it helped!
Good video, your comment on SV and grill temps sounds logical. I will consider that in the future. Your cowboy looks great, salt brine is a good option. Keep it up.
Thanks so much Danson.
Awesome looking steak and great tips James..
Thanks so much Pat
Great vid. I feel like I'm missing something with the "dry brine" though. Just salt it up for 48 hours and leave in fridge on a rack? I am kind of guessing here and would appreciate some detail on the prep.
I'm going to attempt this in two days, getting the steaks today to begin the dry brine. This video pre-dates your Double Indirect video for Series 1 & 2 owners, would you recommend doing Double Indirect? Also, any further elaboration on the seasoning ratio of pepper, garlic, onion, cayenne, smoked paprika & celery seed would be appreciated!
James! The covid haircut looks good bud! Love all of your videos!
I love it! Thanks Curtis
Love the channel! How did you do the 48hr salt brine? Was it just to put salt over it and wrap it back up and put into fridge?
no wrap, just on a cookie rack in the fridge
Great info, really like your BBQ, may have to make one similar.
Thanks Kyle, much appreciated. I have plans for the table if you do want to build
Great video, thank you for posting. Where did you get your Kamado table that you have in the video? Looks awesome…
thanks. I made it - ruclips.net/video/l-XuZaG5-ag/видео.html
Thank you so much for the response and link, the table looks amazing
Great video!! Would love to try your homemade dry rub but didn’t see the breakdown in the description. Would you be willing to share that? Thanks for the great content!!
Basic rub all purpose
• 1 Tbsp black pepper
• 1/2 Tbsp smoked paprika
• 1/2 Tbsp onion powder
• 1/2 Tbsp garlic powder
• 3/4 tsp celery seed
• 1/2 tsp cayenne pepper (less if you're worried about the heat level)
Recommended extras (add to base)
• 1/2 Tbsp ancho chile pepper
• 1/2 tsp dried mustard powder
• 1/4 tsp dried oregano
• 1/4 tsp dried ground thyme
• 3/4 Tbsp light brown sugar, packed
• 3/4 tsp chili powder
• 3/4 tsp cumin
Thank you definitely going to try!!!
Howdy, James!
I finally got my Kamado Joe III a week ago (due to Covid19 it took over two months to get). I’ve done spatchcocked chicken, some Sirloin, and Lemon Pepper Chicken Breasts. Also corn and baked potatoes. I hope to try your Tomahawk Steak out soon.
I do have a question for you:
When you put your slow roller and grates in place, are you waiting for the kamado’s thermometer to read close to 225F again before you put your cut of meat on/into your smoker?
Thanks!
congratulations on your new Joe. my classic just arrived as well. soon as the smoke is clear, often around the same time you install the grates it’s ok to put the food on even if you’re waiting for the temp to recover back
Great video as always. I’ve read good things about the Meater. I would like to see you do a review and hear your thoughts on the iKamand temperature controller from Kamado Joe.
Thanks so much.... are you saying I need to add that to my Father’s Day list lol?
Smoking Dad BBQ Exactly!
Great video. Question. When you dry brined with salt you just put in refrigerator two days uncovered?
Yes I did. It helps to be on a raised rack like a cookie cooling grid
It’s all about that maillard reaction!!! Fantastic tip about smoke being a flavour, that chunk of wood was the perfect size for this delicious tomahawk! 👏🔥🤤Now we’re hungry and these fruit looos just ain’t cutting it right now!!!
Thanks so much ladies. I am kinda of thinking the same thing about breakfast being underwhelming with thoughts of steak running through my mind
Good video James.
Thanks so much Robert
Thank’s
Cheers
Hi,
Where do you buy your wood chunks from ?
Can you discuss what woods work best with what meats in a video, the more I get into this I’m trying to fine tune my recipes. Thanks
Ok will do... these are from Furtado farms
Great video - have you posted where you get your pieces of smoking wood? Ive seen you use post oak, cherry, etc but haven’t seen a link. Able to share if they’re online and ship to the US?
This is what I am using and the store I ordered from online - dicksonbbq.com/collections/charcoal-wood/products/cookwood-oak-logs I also have their peach chunks and oak chunks vs. logs
Bought a Kamado Junior and cooked a tomahawk alongside two fillet steaks, simple rub of olive oil, black pepper and salt. One of the best steaks ever, using this cooking method, cant recommend it enough.
Seriously one of my favourite methods. Did a smaller version on the Joe Jr a week or so back and it was just as epic
Good results. I just cooked a tomahawk last night in the oven for 1+ hour and then seared it on an iron cast skillet. Was edge to edge medium rare. I don't have confident doing it on charcoal yet, need more practice controlling the heat.
Sounds great! You will get it
James, I am new to your channel, from Calgary. Great videos can’t stop watching them. Thanks for the education!
You running Meater or Meater + ? I got the meater for Christmas and the signal was crap. I got the meater+ box but have yet to try it.
Yes this is the plus model. For a Kamado it blocks signals so you have to get the high range one to have it work from my experience
I would not add spices before searing, the spices look burnt, but I will try that next week.
When you dry brine, can you use a pre-bought seasoning that contains salt or is it less effective than just using only salt? Curious as I have had great success with dry brining with only salt, but then have assumed I cannot use my seasonings that have salt for fear it will be too salty.
you can season with your rub that has salt as well no problem
Hi James. Great video as always. Curious about the dry brine and then smoke. My steak came out very rubbery. I just tried reverse searing on a ribeye after a 24-hour dry brine. It looked pretty dry which I thought was good. I'm not a fan of a lot of flavours so didn't add any other seasoning. As such, didn't add a binder like you did with the duck fat spray. I held the kamado at 250 till internal temp on the ribeye hit 115-118. It looked very dry, but didn't think much about it so I could sear--a minute each side. When I cut into the steak, it was tougher on the outside like rubber. What do you think could've made this happen? Is the binder for binding AND to have some moisture on the exterior for the ribeye to be absorbent?
good question. I suspect this is more the inter muscular fat on that particular steak then the method. the salt does help dry the outside but all that does is make for a better sear as a wet surface doesn’t form a great crust. the binder (hot sauce, olive oil, duck fat spray etc) only helps the rub stick but doesn’t do anything for the overall texture or tenderness.
the salt is a natural tenderizer and while it initially pulls out moisture it helps the steak hold up better to heat and ultimately retain more moisture. did you use the same diamond kosher crystal salt?
was the meat grain or grass fed? grass can have a little less marbling and can be more rubbery.
last idea is the smoke ... if there was too much smoke (white billowy vs clean blue) that can make the surface rubbery (more common on poultry)
@@SmokingDadBBQ knew you would have good feedback. You're other alias should be The Smoke Whisperer.
I did not use the Diamond Kosher Salt. I'm using up my sea salt to then order that.
The meat is grass-fed.
The smoke might've been more on the billowy side. I'm still new, so I might not be putting the meat on when the smoke is "right". It's not clear what the white vs. blue in my eyes. It's a struggle.
Try using the cast iron grill grates with steak. Makes ‘em look purty - I love mine
thanks. will do
A full surface sear is 1000x better than just grill marks.
Mars Hall at 700+F it’s not really a factor.
Love your videos SmokingDad and subscribed, but I have to be a skeptic on this one. I can't comprehend how dry brining was able to penetrate through 3 inches of meat to make it tender. I think it was the 7 weeks of dry aging which tenderized it. Waiting for my first ceramic grill, Kamado Joe Jr., to arrive. I've been binging on your great videos in the meantime.
congratulations on the new grill. I am sure dry aged helps. this was a great cut
Hi. I just purchased the Konnected Joe and it is my first charcoal grill I will be using. I have been using Otto Wilde grill to sear all my steaks after cooking in the oven. But I like to cook it in my Konnected Joe then finish it in the Otto Wilde. How should I set up the Konnected Joe? Thank you in advance.
That looks good! will need to buy some kosher salt!
Thanks so much, makes all the difference in tenderness on large cuts like this
Love what you’re doing! May I ask how you dry aged it?
my butcher offered to keep it in his professional aging room for me lol
Lol, gotcha! I’ve been tempted to dry age at home and was curious if you had a video on it. Thanks again
@@evanc85 I’m trying to talk myself into building a fridge
@@SmokingDadBBQ I fully support that decision
James does your ambient temperature match the temp on the kamado thermometer? I find that my ambient is always much higher ?
dome should be 15-20f different than the grate... if its much more than that you might need to calibrate your dome
Do you have the rub recipe? I can’t seem to find it posted…trying to wing it, pretty spicy 😅
SPG?
SDBBQ SPG Ratio
- 3 tbsp Lawrys (or 3.75 tablespoons home made copycat, see below)
- 7 tbsp fresh cracked black pepper
- 1 tbsp garlic
- 1 tbsp approx of other spices to complement your cook (i.e. paprika & cayenne pepper etc. for colour/heat)
Lawry’s copycat
* 2 tablespoons salt
* 2 teaspoons white sugar
* ¾ teaspoon paprika
* ¼ teaspoon ground turmeric
* ¼ teaspoon onion powder
* ¼ teaspoon garlic powder
* ¼ teaspoon cornstarch
8:45 - Pellet grillers be envious lol
😂
Hi James,
I reversed sear ribeye today. Dry brined overnight. Seasoned with black pepper and cayenne pepper.Used 2 chunks medium size post oak for 4 ribeyes. It was really good except for they tasted little bitter. I’m suspecting the black pepper might’ve given the bitter taste after it burned in searing. So may be I should’ve added it after searing. Or maybe too much wood, which I don’t think it caused it. 2 chunks for 4 ribeyes doesn’t seem too much. What do you think?
I try and keep to around 95% charcoal to wood ratio 5% if that helps. Could be either the smoke or the burnt pepper. Try changing only one variable at a time until you pinpoint it
Looks awesome! Love my KJ and have some ribeyes going on it tomorrow. Borrow some of your tips from this video. Thanks.
Sounds awesome. Hope you enjoy
Did that end up taking an hour? About to reverse sear a wagyu tomahawk and wagyu TRI tip at the same time 😬 trying to time it up. Thinking the trip tip will take around 30-40 minutes
yes this size is always about an hour to be ready for sear ... hope yours turned out great
Good video! I wanted to ask about the meater probe, I heard it cannot handle temps above 212 F. Is that true in your experience or have you seen that issue?
That is correct for internal meat temp. I think it’s about 500f ambient temp. at 212f I am not cooking to temp but for feel. I often just use the probe to manage my cook until I wrap it / or get close if not wrapping. from 197-203 most everything is probe tender but occasionally I go a little higher for pulled pork in the 208-211 range. so this is never a problem I’ve run into with the probe because it’s done it’s job earlier than these temps
Smoking Dad BBQ thank you
@@SmokingDadBBQ when you dry brine do you leave it open in the fridge or is it salted and then wrapped up for the 2 days.
Tommy Roberts thanks Tommy. It is on a cookie rack so it can breath un covered
Hey James , enjoying watching your vids as I learn my craft on my new big joe. Question I have is did you wrap in foil whilst resting before the sear? All my mates wrap in foil during the pre sear rest . Thanks
great question. I have moved away from this as it cooks more than what I want. using the meatier left in I have found some larger cuts gain up to 10f resting without the foil
I love making those on my Kamado Joe. Tip: I buy Rib Roast at Costco and separate the meat to individual steaks between the rib bones. It's the same cut, but way more affordable.
100% with you on this plan
do you cut them yourself or have costcos butcher do it?
A Crazy Diamond sometimes the big striploin roasts and or multiple bone prime rib roasts are on sale for $30 off per roast. I buy them whole and cut them myself unless I want a single serve steak for dinner
Not gonna lie that was flipping awesome
Thanks so much Andy
Smoking Dad BBQ you are welcome always love your videos, desperate to get a Joe myself, that big Joe unboxing vid was brilliant 👍🏻
Andy Macphee amazing thanks
Is there a charcoal brand that is better to use for the high 900 degree temps? I seem to always struggle to reach that temp above 750-800 degrees. I mostly use green egg charcoal because I like the flavor and I can buy it locally, but I struggle when I need to reach those high temps.
no issues with JD, KJ or Fogo with those temps as those are the three i have used most often
What do you use to clean the aluminum tower vent, mine keeps sticking.
I wipe it with a paper towel on the silver part top and bottom when it’s hot. grease comes off easy and doesn’t turn into a glue that holds it shut
Great videos, but we would like to see some cooking with deflector plates just to keep it little bit simpler and use half of the grill for direct/indirect and not to change between slo roller and direct grilling. Thanks :)
You got it Marin, in hindsight that would have been a better setup for this cook
Problem is that the tomahawk take up so much space so it hard to do half and half.
Do you have an issue of the stainless steel ring for the multi-panel ceramic wall warping? I recently bought a Kamado Joe Classic III and the ring is warped beyond repair, the highest temp I cooked on the grill was 650 degrees F.
sorry to hear that Ferdinand. check out my 5 fixes video. this can happen when the ring wasn’t seated properly (all the way down). I would get my warranty replacement from KJ for the one you have
Smoking Dad BBQ thank you for the quick response. I filed a warranty claim online but didn’t get a case number, hopefully it went through but I haven’t dealt with Kamado Joe for warranty issue and doesn’t know how long will it take to get the replacement ring. I’ve been watching your videos on tips and tricks, they all been great.
nice videos, nice channel! :) are you using some kind of sound compression or noise cancelling? please don't. such a good content deserves better sound quality.
Thanks, just got a new mic. Hopefully you find this weeks video much better for sound
Great cook, again! BTW, does everyone north of the border spell "Cayenne" "Cyan"? I was under the impression cyan was a colour...(I spelled colour correctly, just for you) ;-)
hahahaha no I am just a moron when putting text in a video every now and then
Nice, but that crust is too black for me , maillard too far becomes burned. darkbrown not black charred.
reductio1000 it doesn’t taste burnt at this point but if you go much longer it crosses a line for sure
Would rock salt do? I'm going to a cook a 2.2lb tomahawk tomorrow and hoping for a good taste.
diamond crystal kosher salt is the least salty salt if that makes any sense which is why I love it for the salt brine but technically any course not table salt will work. go for it
It looks like it is burnt? Or are you suppose to have a steak with outside almost turned black?
it has no burnt taste. if you leave it on to long it goes from a good crust to burnt tasting. this one tasted amazing
Question about the sloroller and temp. Jist making sure I'm going it right.
Coals in bbq, light lid open for 5mins then close lid and open bottom and top vents fully open. Lower parts of sloroller installed When it hits 250f put the top part on and then close vent bottom to 2 inch and top half notch. I find when I do this the temp has a massive drop from 250f to 100f is this right?????
And just wait to get back upto temperature again???
yes you’ve got it. you can wait to close the top right down until the temp is close to recovering to speed it up
@@SmokingDadBBQ Great, ill make sure I factor in the extra drop and holding off the top vent.
Just cooked my tomahawk it was a little rarer than I'd thought although I like rare but damn it so so so good!
Massive thank you for all your advise and help!!
How did you get the kamado up so high to sear, my one does not go up i have to add more coal or smoke wood to create a fire and torch it
what fuel are you using? I use Fogo and KJ big block now as my top 2, with JD in 3 and all 3 can pop up to insane temps in a few min with max air vents. check and make sure you dont have any air restrictions
@@SmokingDadBBQ I had a small chimney starters worth of heat beat charcoal (the one in smaller pod shapes) it was burnt from 15 min of starting them and 50 mins of reserve searing steak. i'll add some bigger lumps in there and check my airflow. Cheers!
How do you decide what to use for your rub binder?
If i had to pick one for the rest of my life it would be the hot sauce for the depth of flavour it adds. Second for no taste but good results would be a fat/oil. And third for tradition with pork, yellow mustard
@@SmokingDadBBQ Awesome! Thanks!
I would love to try a good Tomahawk steak but I'm never going to pay restaurant prices for it. So far I haven't been brave enough to grill one on my own but I hope to try soon. Cheers!
Just follow Jame's instructions and you'll be amazed at the results - give it a go!
@@henrykrinkle5353 Thanks!
Question: What's your technique for dry brining ?
I coat with diamond kosher crystal salt and put it on a drying rack in the fridge for 24-48 hours. I prefer 24-36 range vs. 48+
@@SmokingDadBBQ Covered or not ?
Smoking Dad BBQ Many thanks
Un Projet de Fou uncovered
Un Projet de Fou let know how you like it
Was this too much char? Assume you prefer the soapstone to not get that much char?
yes one of the reasons i got the soapstone and since use it vs my stainless grates. The smart phone camera let alone a few years back when the cameras were not as good made it look worse that it was in real life but still a touch too much
Try the mayo technique on that :)
Man Cave Meals that’s what I was thinking for the next time. Use the cast iron half moon
I tried searching, anyone know what kind of gloves he uses?
High heat gloves - amzn.to/33Ijdhk
Have you done a Picanha yet? If not you should do one! Awesome tomahawk you did!!
thanks Mark. I just recorded that for next week... doing them on the JoeTisserie. nailed the texture but I over cooked them a little bit. thought for sure I had the rotisserie method nailed but we’ve got our method down pat after this last attempt
There is call out for pitmaster x !
I spoke to him ahead of time about making this and tagged him.... hope we can change his mind once he tries this method
educate us how you go into full "Inferno mode" please
you got it, added to my video to do list. but the TLDR version is open all your vents and check back in 5min
My wife and I are celebrating our anniversary tomorrow. Sadly, there isn't a tomahawk to be found in our area, so I'm "settling" for a well marbled ribeye, and she'll have the filet.
Michael Coates nothing wrong with that. Happy anniversary
I just noticed you say the name of the salt wrong in every video. Diamond Crystal is the brand, so it would read Diamond Crystal Kosher Salt. Great videos though!
lol thanks. you’re not alone in discovering this. I think I got it right in my newest video.
I never understand, you leave the steak to rest for 10 minutes but doesn't it get stone cold by then?
not at all... I sometimes leave the probe in and it actually gains temp for most of the 10min
@@SmokingDadBBQ thank you, I’m new to outdoor grilling with charcoal and I’m still learning, your videos have helped a lot so far!
Diamond crystal kosher salt
yes it’s your friend
I think you need a Lav mic or some.noise cancellation
Sorry Shawn, its so bad at some points. I ordered a new Mic months ago but with COVID its taken a long time. Its supposed to come today so hopefully the audio is better shortly. hang in there
No problem, just trying to help out! I use a EOS R with Rhode mic and works well.
Shawn McDermott thanks
yummm burnt steak
lol more for me. you don’t get any burnt taste when you limit the time and move around by the way
The problem with pitmaster is that he only salts the steaks after they are cooked... he should dry brined specially thicker cuts like tomahawk steaks.
Thanks Ceasr... I love pit master x but in this case I felt he was giving the Tomahawk an unfair review. It needs to be salted ahead of time
Char broiled equals burnt bits no one wants that too much flame 🔥 900 degrees over kill
I know it’s hard for the camera to do it justice ... but this one tasted awesome. wish I could share it
James, while I was on a flight test in Kona, Hawaii (yea rough gig!) I discovered some really good sea salts. They're from Sea Salts of Hawaii (www.SeaSaltsOfHawaii.com). The "Uahi" is a black sea salt and it's really good on beef. The "Alaea' is a reddish sea salt and is incredible on salmon. Thought you might want to try them out :-)
Thanks for the tip, will look for that
Hope pitmaster x heard you
lol me too
It’s Cayenne pepper!!
hehe 30 seconds in my wife sends me this in a note ... after saying oops I Hope nobody notices I made it 24 hours until this 😂
Oops sorry trying to get the pic of my new Kamodo Joe
Which model are you getting?
@@SmokingDadBBQ classic 2 just finhed simple grilled pork chops , tomorrow its smash burgers following your vid alittle while back
He doesn't know how to cook it I guess... I just did one on the weekend and it was incredible... soft, juice and well seasoned. not chewy at all... and I added salt and let it sit in the fridge for a few hours as well.
If I had to eat only one steak for the rest of my life... this would be it
whats up with the audio??
Jepper333 sorry it’s so bad. Just got my new mic so it should improve
@@SmokingDadBBQ oke! can't wait for the better content! loving the videos with or without the bad audio ;-) ! thanks for replying!!