Dude! I know you're not sponsored, but heck, I think Kamado Joe owes you tens of thousands of dollars in commission due to the thousands of sales you've generated for them. I'm one of them. You are the Mack Daddy of grilling. I've learned a TON from you. Thanks!!!!
A few people had questions on timing to finish after bringing up to 120F. Count on 90m to get to slicing stage (including pulling and resting for at least 20m, while setting up for sear.) Christmas Day: Three x 2.5" Tomahawks. Dome Temp 250F. Rotated and flipped every 15m on grill with drip pan under that is on top of pizza stone that is above the deflectors (double indirect method.) 60 m to pull. Rested these in double foil wrap and towel in a cooler (I waited for 90 min for company to arrive.) Sear Sauce for 2 min each, one at a time, rotating every 15 seconds or so. Really work on fat cap side (narrow side). Dont shut the KJ down just yet. Go in, slice serve family style. Salt Bae it for laughs, prior to slicing. Easy to run outside and do a few Well Done bits (those people always exist.) Everyone raved. Thanks, James! Merry Christmas/Happy New Year!
I followed this to the T today with three fillets and a couple of thin rib-eyes. The fillets were awesome. The thin rib-eyes were okay, but needed more char. I was afraid to overcook them. The spice mix and the sear sauce was amazing. Thanks for doing what you do. I now have some benchmarks to make adjustments and improve my grill-fu! Happy Holidays!
Great tips for the tomahawk! After watching your videos, I perfected a sear method where I sear on both the Soapstone then over raging charcoal flames on the lowest level of the D&C. You get the great crust from the soapstone as well as the charcoal/flame flavor which just adds another element. Try it some time. It’s the best of both worlds. Keep up the great content.
@@SmokingDadBBQ great video ! Love your videos. Been watching a bunch as I await my Big Joe III. If we have a soapstone, would you recommend that for the sear over the grates? In my quest for the perfect crust, I have anticipated that the KJ soapstone will be the answer. I’d put it down in the lowest rack of the divide and conquer after the double indirect heat method. Thank you !
@@SmokingDadBBQ can I ask if you can do another type of video or at least comment on your meat storage Methodology? Your steaks look great. I understand from your videos you’re a Costco guy. Do you buy in bulk and freeze ? I like to buy their whole ribeyes or strip steaks , then break them down to individual steaks , vacuum seal, and freeze. I find the quality is still really quite good once I defrost and throw them on the grill. Do you do the same with your meats ? How do you prepare them ? Thank you!
I have a soapstone as well but I'm concerned it'll take forever to heat up while the steak rests so learning towards just using the grills. Do you put the soapstone on the lower setting too?
Grilled a 2" thick rib eye following your instructions in this video with the dry brine and sear sauce, wow! Best steak I have ever made! Recently bought a 4 year old, never used KJ 3 with this being my 3rd cook, I'm hooked. Thank you for sharing your experiences and advice. I'm not an expert cook and you surely have helped shorten the learning curve. I really enjoy your videos!
So cool that you’ve found another use for white sauce! Tried it with pulled pork once but decided it was a lot better on chicken and turkey. That ribeye looked fantastic, and I so appreciate how you combined so much of what you’ve learned into one lesson. 👍
Found your channel a few months ago, just about when I bought my frist Joe after retiring my weber kettle. Great channel! Tonight I am trying this with my 1,3kg Tommahawk -with sear sauce and everything 🙌🏻
Great video, thank you for it. Can't wait to try it out. Can I please ask you a question? How much time do I have to plan from putting the steak on the grill until placing it on my visitors plate?
I appreciate this. I usually try to keep it simple but I now want to do a side by side with how I like to cook steak and your method. Either way, it will sure be better than ordering out. Thanks for the inspiration.
Thank you for such an informative video. I love your channel. I tried using the spicy Truffle oil as a binder, dry brined for 24 hours with seasoning, used the sear sauce, seared on a soap stone, and the steak was SO SPICY. I don't know where I went wrong. Was it the fact that I seared on the soap stone? Was all the spiciness supposed to drip off through the grates instead?
Great video James one quick question on the dry salt brine. After seasoning it do you cover it and place in the refrigerator or leave it uncovered? I have a nice tomahawk steak I want to try on my grill. Thanks in advanced
Couple of things James. Can you use plain truffle oil as a binder or would the truffle flavour be overpowering, and will the white sauce burn if searing on cast iron? Great chat last night, I would recommend to anyone interested in bbq to join the patrion, the more people involved, the more ideas can be shared and lessons learned. One other thing, check out that smoked, jerk bacon recipe I told you about.
I can't wait to try that bacon recipe. I am looking for a cheaper alternative for truffle oil to experiment with, so far i have two hot sauces with truffle oil and i prefer the Truff one. it lasts me about 6 months since this is really all i use it for but its still pricey The sauce doesn't burn on cast iron or the soapstone, thats where i normally use it most often but since this was more of a 101 video i didn't want to assume everyone would have the soapstone or cast iron half moon etc.
i looked into a few but i have a manual coffee grinder and didn't want something where the batteries corrode outside where i store this stuff. for max output that would be handy for sure .... i find with the weather rubs clump up if left for a long time so i tend to make batches that last a week or two and make more when needed vs. making a full rub jar worth
So I tried the sear sauce on a prime NY Strip. I went with the sear sauce recipe, not the Alabama white sauce. Cooked the steak, seasoned with salt, pepper, and garlic power, using the double indirect methods until it hit 125. Let the grill get rocket hot while the steak rested and covered it with the sear sauce. When the grill hit about 700, put the steak on. Oh. My. Goodness. It may have been the best steak I’ve ever eaten. Certainly the best steak I’ve ever cooked. If you’re on the fence about using this sauce, get off. It’s amazing.
Hi, James - love your videos, and I'm trying to duplicate your techniques. How long does it take your Joe to go from 250 to 700 degrees? I tried this today and after 15 minutes, my Joe was still only at 550. Is this normal? Or am I doing something wrong?
Ya it takes me longer than 15 minutes. I found that if I added more coals and put the fan on blast it gets there faster but my next go I'll use my old Weber grill and put soapstone on it while I'm smoking in KJ.
Looks perfect, will try this very soon! One question; i know you love the soapstone, is there a reason why youn didn't use the soapstone for this recipe?
James, great content, I've been watching your videos for quite a while now. Can you comment on purchasing an older Kamado Joe, not second hand but new. There are some really good deals out there on the series 1 & 2. What are we missing out on if purchasing one of the older models? Thanks, appreciate the feedback.
you'd be hard pressed to taste a difference... the 3 series is easier to manage on long low slow cooks but unless you do several briskets a year its tough to justify the extra $$$. The 1 and 2 are the same grill, the 2 has the better hinge, gasket and control top
James, thank you for step by step instruction. I am not familiar with dry brine. Is there a dry-brine for dummies on your channel? BTW what is the rack you're using for drying?
Dry brining is seasoning your meat and leaving it in the fridge. Typically overnight like he mentioned! I use a baking sheet with a cooling rack for mine.
@@sloguyty5915 I was not sure if meat needs to be covered in paper while in fridge. On one video you actually showed your fridge and that answered my question. You are lucky to have whole fridge for that dry-brine and my concern is meat can pick up some unwanted flavor in my case from other stuff in fridge. Small guy problems. Not like one on the show. ;)
I’m about to buy a big Joe III and I noticed you have a Amazon link for it and it’s is significantly cheaper than the actual website. My question is will Kamado joe honor there lifetime warranty if not purchased through a authorized dealer
i know many people who have bought on amazon and i have not heard an issue, its a new grill with a receipt so i think its covered but worth double checking
Can you link to those little square ceramic dishes you're grinding the pepper into? I've been looking on Amazon for a bit and I can't find them. Probably named something I don't know what it is.
Cooked a rump roast double indirect that I sliced up as roast beef for sandwiches. I stuck the Meater probe in from the top at a slanted angle. When I flipped the roast halfway and had the probe protrude through the grate, it became clear that the temperature under the meat was about 4 degC lower than above. Thats just proof of your claim DIM protects the bottom from overheating right there.
Just made this for a long weekend lunch! Thanks for your video! It helped this newbie :) A couple questions I’d love your thoughts on… First, when I removed the steaks at 120f, they didn’t climb to 130. They just stayed at temp. So I put them back on to get them up to 130. Any thoughts about that? Second, i didn’t have seasoning salt, so I used kosher salt completely. But it turned out super salty. Do you rinse off the brine? What would the effect be if I were to not brine and just season before cooking? Thanks for your channel!! It’s really helping me figure out my new Kamado joe :)
the steaks didn't gain any temp after being removed for rest? thats unusual, were they outside in the cold or inside room temp? I use diamond crystal kosher salt as its the least salty salt
I wish, i paid for this out of pocket and i receive $0 in sponsorship. pre made rubs have gotten crazy expensive one of my regulars is now $32 plus tax per bottle (dicksonbbq.com/collections/rubs-sauces/products/combo-sweet-heat-garlic) I get its expensive but in about 7 bottles of rub i break even which on a youtube channel is 1-2 months worth. It's an upfront investment absolutely but if i can stick to making my own and this gives me the flexibility i want for very precise coarseness control at a reasonable volume output i think it will be saving me money by the time summer arrives. I mentioned try fresh ground pepper with whatever you have and decide from there whats right for you. i paid for this out of pocket because i see it as a money saving option in the not so long run.
After trying this exact same set up on a similar size tomahawk I can't recommend pulling off at 120 F. After resting and searing the internal temp was still closer to rare than medium rare. It may have been due to the longer rest while waiting for my soapstone to heat up but still. I recommend maybe getting to 125+ or even 130 and then searing
Brotha, I did exactly what you said...took it off at 130 and used a separate grill with soapstone burning hot after resting it 15 minutes. The BEST steak I ever cooked! Perfect medium temp.
The wife got me a KJ classic 3 series for this Father’s Day. I’ve done a couple traditional cooks using as a standard grill but today I decided to use the slow roller and deflector plates and reverse sear a couple of steaks. Man o man did they come out awesome!!! Keep up the great videos and much thanks from this Texan. I would be majorly overwhelmed w/ my KJ w/o your channel.
Can't wait for my Joe Jr to arrive soon and start my cooking journey. I've been watching your videos non-stop to get prepared, they are amazing: informative, easy to understand and very well constructed. Really appreciate all the work and effort you put into the channel, looking forward to the future content. Take care.
Sorry, maybe I missed it in the video. Just thinking about timing this cook for dinner. Roughly how long did it take to get the steak up to the 120 degrees with the double indirect method? Also, I assume same method works with other cheaper cuts of steak?
In my experience it takes somewhere around an hour for a tomahawk! Along with resting the steak and getting the grill up to temp, I’d say have your grill up to temp and throw it on about an hour and a half before serving.
That looks amazing!! Will try that tomorrow. I know the cooking time will depend on the size of my tomahawk, how long was it on the grill before you pulled it out to set up for the sear?
How would you modify for a KJ2? I don’t have enough room for the slo roller, heat deflectors and then the grids? Thanks for your channel, have learned so much…go 🇨🇦
Another great video James! I love the sear sauce idea. I’ve been letting my steaks rest in a garlic and herb butter bath while I get the KJ up to searing temp, but I really like the white sauce recipe with horse radish. Using that as a sear sauce is next level cooking! I’m out the door to get some prime steaks for dinner tonight.
I've done nothing but reverse sears for my steaks since watching this channel, but this sear sauce looks like a game changer. I will absolutely try this next time I cook steak.
this is a variable answer but yes, some expectations would be good. E.G. a 2.5" Tomahawk from time on Grill to 120 is... how many minutes on average? 60? 45? 30?
NY Strip was my first steak last night on my new Big Joe III! I following your video: WOW!!! 10x better than any restaurant. The process was great and the reverse sear sauce was a winner. Thanks for all your videos and all your guidance! Moving on to cook #3 with my new Big Joe.
I understand that you fire up the grill for RUclips, but am annoyed how your cook times are wildly inaccurate to those following along due to serving size. I followed your beef ribs cook and instruction, but finished in 4 hrs (you said six). My double pork shoulder cook took ten hours (you said six). You may want to include the weight of the sample size that you are using so that we can better replicate your results.
I think i saw you do a video for best searing/crust and the soapstone soapstone won. I bought a soapstone. Not sure where to place it. Concerned if i place it to close to the fire it will crack? Please help
Love your videos, thank you! Have helped me gain lots of confidence with my kamado joe. I follow your cool method, but like to use a mixture of salt, pepper and MSG for the dry brine instead. I feel a lot of people have negative attitudes towards MSG but it sure makes the steak taste better! I’ve tested it
Not sure where I messed up, but I followed closely what I thought were the instructions and the hot sauce was very noticeable on the finished product (same sauce he used). Maybe I used too much? It kind of had the spicy flavor of Carne Asada. It was still tasty but I would have definitely preferred to taste the meat more. Wish I knew what I screwed up.
@@SmokingDadBBQthat may of been good to know. Got mine sitting now with the dry brine for 24hrs. But i didn't go as light as possible on the truff. Got a dreading feeling about this one
I got a couple rib eye steaks from my butcher last weekend and followed some of your tips and no joke, it was the best steak I have ever had. I did the method of using the soapstone as a deflector plate and sear surface. Next time, I would love to give that flombay method a try and see how it compares.
James, love the content. With regards to pepper, have you tried a butcher grind? Something like 10 mesh pepper? I have a bulk container and for things like brisket or any other large cut it’s incredible, very spicy and it’s a very coarse grind so it adds texture. It’s worth investigating.. thanks again for the content I’ve definitely upped my kamado game from your channel.
Hi I asked James About this in some previous video as well, and I tried it in my LBGE, I think the issue is in the egg the is no X ring rack or whatever it’s called for separation in the egg, I laid down the half moons then conveggtor took ages to warm up no proper airflow due to lack of separation . @ian paddick let me know how you get on if you try this…
I know you use the Truff hot sauce for binding. It's amazing. I found Truff Mayonnaise and have been using it in my sear sauce instead of regular mayo. I highly recommend Truff mayo!
When you make these videos, do you ever just stop and think...dang, I am one lucky dude where I get paid to cook and eat amazing grilled food 😃. Well done, it looks amazing
I’m trying to make a work back schedule for the steaks. It’s my first time doing a reverse sear. About how many hours did it take you at 250F to get the internal on the steaks to 120F?
@@SmokingDadBBQ Thanks so much, James! My first try turned out the best steaks I've had in my life. Used 2" Prime Grade bone-in ribeyes rather than tomahawks. In either case, they were delicious. Thank you!
I LOVE your vids Dad - BUT - if I have to watch that Viator commercial about the troll themed village one more time, I am cancelling my subscription. Same vid every time I bring up a Smoking Dad video. Love your stuff, but just sayin . . .
Rather than spending $200 on a pepper cannon you can just buy a cheap coffee hand grinder and use that. I've been doing so for years for exactly the same reason.
Love the videos James! A simple detail to change moving forward is that the correct spelling is Lawry's and not Lowery's per the label. It still tastes the same 🙂 And are using coarse or normal\fine Diamond Crystal Kosher salt?
Awesome video James your the best!!! I didn’t realise that you add the binder and lawreys salt when you brine the steaks I thought you just add the binder and lawreys when you actually start cooking? But you put the binder and salt and lawreys altogether cheers
Thanks 👍 ... i started playing with combining it all a day ahead of time vs. a 2 step process and there has been no negative side effects so for simplicity i am doing this most often now
I bought a cheap no name Kamado a few months ago and had a lot of learning to do. Found your channel and I've watched everything now. Thank you for the great content! I have since took the plunge and bought a classic joe 1. It's as much as I could afford but im very excited about it. I wish you could find a way to do your explanations for people who don't have the 3s. My 1 doesn't have as many levels as yours. Regardless, thanks for everything! You directly influenced my purchase of a Joe.
i like the sounds of that, lots of ways to get fresh cracked. given i make my own rubs i justified it as the different mesh grades that i can pay it off over time by not buying $15-29 pre made rubs
@@GeckoCycles I still use pre made garlic from Costco vs chopping up fresh every time. There is always a balance of time and effort and good enough for the right $$
I know it’s expensive, but the Pepper Cannon is the pepper grinder you expect every other grinder to work like. It shoots out this nice, wide, generous dusting of pepper with half a twist. I’d had a $100 Cole & Mason grinder for about 10 years before getting mine. The difference is night and day and I think it’s going to be a lifetime tool.
25:01 hi James , enjoyed rewatching some of the 101 videos, a quick question is -what do think of the SUV V GUN searing stake compared to this dear you did , since you have both grill guns have not seen in your videos you searing with it, has I think it’s very convenient to paint a Sears on after doing a smoke
Got to say I think the smoke gets stronger over the next few days ham at Christmas everyone loved the next day was stronger still liked the day after that it got stronger and by day 5 it tasted like a cigarette I can’t find any studies to explain this 🤷🏼♂️ I don’t think the next day is a true comparison to smoke tasted their and then to developed smoke over days
I can vouch for not tasting the hot sauce. I was super worried about it, but you were right, it doesn't come across at all. I need to try the mayo crust effect still though. Looks perfect on this screen though!
Do you find a difference in ambient temperature readings between your dome gauge (calibrated) vs the Meater’s or other grid level gauge? I always do and find it difficult to work out which reading to trust. What do you suggest?
@@donr62 yeah I mean if you've been bbqing as often and for as long as him then you can probably get a good idea just by touching the dome without any gauge at all, the general consensus though is to go by the probe over the dome gauge. Hopefully you can get a reply from him about it.
pre made rubs have gotten crazy expensive one of my regulars is now $32 plus tax per bottle (dicksonbbq.com/collections/rubs-sauces/products/combo-sweet-heat-garlic) I get its expensive but in about 7 bottles of rub i break even which on a youtube channel is 1-2 months worth. It's an upfront investment absolutely but if i can stick to making my own and this gives me the flexibility i want for very precise coarseness control at a reasonable volume output i think it will be saving me money by the time summer arrives. I mentioned try fresh ground pepper with whatever you have and decide from there whats right for you. i paid for this out of pocket because i see it as a money saving option in the not so long run.
@@SmokingDadBBQ i wasn’t knocking your decision. Completely makes sense from your standpoint. It’s a tool and one you can justify with your business. If I told you what I paid for my bass, you would probably have the same reaction I had to this, but I gig regularly and make enough to justify some of it. I make a lot of my own rubs and really hate the grinding pepper so I was super excited, then shocked. I’ll try using a coffee grinder. It won’f be as accurate and won’t have as much control. Keep the awesome vids and advice coming!
Hello from a cold UK! can you please tell me just how good that Truff sauce is because here in the UK the cheapest i can find it is £25 with delivery, that's over 30 dollars!!!!!! I bet its about 5 dollars over there?
I will be getting my first Kamado Joe in a few months and CANNOT WAIT!!!! I have been watching a ton of your videos to get ready and I would like to thank you for the excellent advice and content. I plan on joining soon as well to become part of your team! Thanks again!!
How cam you do this set up on the joe II - rack doesn't have enough clearance that came with the slo roller and the main rack that came stock is too short do I have to get the divide and conquer rack? Thanks in advance for any assistance
If you have an ash basket, you can place the ceramic on the little “ears” that the rack hooks onto. The ceramic would be placed down first before the slo roller
I had the plan to buy a BGE large but now that I'm watching your videos I want to get the Big Joe Series 2 instead. Now that you are talking about the SloRoller my budget is getting killed with thinking about the Series 3. Oh boy, RUclips is always a bad idea for my bank account :D
i bought a series 1 to compare.. i am not sure if i do my double indirect with a pizza stone vs. double indirect with a sloroller if i will be able to taste the difference. stay tuned
Amazing!!! Comments I received after following these steps is “this is by far the best steak I’ve ever had” and I agree! Very tasty and the cook was perfect for us! Thank you!!!
I find the overnight dry brine made the steaks wayyyyy to salty. No one at my table liked it. Next time I’ll likely do everything the same besides the over night brine.
Getting an ash pan for my Bastard and try out the chips. Question though, just to be sure if I may. Since you are not putting the chips on the charcoal but in the ash tray, do you soak your wood chips before? I guess not (don't want to lick the tree). Hooked to your knowledgeable video's! Thanks a bunch for sharing!
Would advise against using wet smoking wood. You can soak chunks a few days prior if they’re super dry to bring the moisture content up. If they are too try they have a tendency to light an burn up quickly. There’s a science to it for sure. But I’m not going to obsess over it lol.
Only my 3rd cook on a Kamado and my first ever reverse sear and i used the soap stone. This tasted better than any steak I have had at an Argentinian steakhouse. I still need to work on the sear I think the temperature was too low. But a great first attempt thank you once again
Great video! This is very similar to how I usually cook steaks, although I don't use a binder for the dry brine and haven't experimented with a sear sauce. When I made steaks for my family last week, my brother wouldn't stop going on about how he didn't have anything that could put that good of a sear on a steak and how impressed he was with the crust and the steak still being perfectly medium rare. I think I *almost* convinced him to buy a KJ (he has a traeger and a gas grill), but we'll see. I think I'm going to try your sear sauce next time I make steak. Really like your channel and all the great tips you share!
How does this method measure up towards using the soapstone? I remember you being a huge fan of it's sear (and was the reason I bought one). Can't you substitute a deflector plate with a stone? Or will the mayonaise have a bad reaction with it, since it won't drip into the fire?
James, I tried your rub recipe one time (regular pepper) and we found it was simply to “peppery.” Is it likely that I used too much of the rub on the steak?
if the peppercorns are ground too course they can not dispense evenly… so you may get all pepper and nothing else or visa versa. you can always tweak to your families liking
Dude! I know you're not sponsored, but heck, I think Kamado Joe owes you tens of thousands of dollars in commission due to the thousands of sales you've generated for them. I'm one of them. You are the Mack Daddy of grilling. I've learned a TON from you. Thanks!!!!
A few people had questions on timing to finish after bringing up to 120F.
Count on 90m to get to slicing stage (including pulling and resting for at least 20m, while setting up for sear.)
Christmas Day: Three x 2.5" Tomahawks. Dome Temp 250F.
Rotated and flipped every 15m on grill with drip pan under that is on top of pizza stone that is above the deflectors (double indirect method.) 60 m to pull.
Rested these in double foil wrap and towel in a cooler (I waited for 90 min for company to arrive.)
Sear Sauce for 2 min each, one at a time, rotating every 15 seconds or so. Really work on fat cap side (narrow side). Dont shut the KJ down just yet.
Go in, slice serve family style. Salt Bae it for laughs, prior to slicing.
Easy to run outside and do a few Well Done bits (those people always exist.)
Everyone raved.
Thanks, James! Merry Christmas/Happy New Year!
I followed this to the T today with three fillets and a couple of thin rib-eyes. The fillets were awesome. The thin rib-eyes were okay, but needed more char. I was afraid to overcook them. The spice mix and the sear sauce was amazing. Thanks for doing what you do. I now have some benchmarks to make adjustments and improve my grill-fu! Happy Holidays!
Cheers
Great tips for the tomahawk! After watching your videos, I perfected a sear method where I sear on both the Soapstone then over raging charcoal flames on the lowest level of the D&C. You get the great crust from the soapstone as well as the charcoal/flame flavor which just adds another element. Try it some time. It’s the best of both worlds. Keep up the great content.
Good stuff! I love the soapstone most, but as a 101 video i didn't want to assume everyone had it
@@SmokingDadBBQ great video ! Love your videos. Been watching a bunch as I await my Big Joe III. If we have a soapstone, would you recommend that for the sear over the grates?
In my quest for the perfect crust, I have anticipated that the KJ soapstone will be the answer.
I’d put it down in the lowest rack of the divide and conquer after the double indirect heat method. Thank you !
@@Joshh864 absolutely… soapstone is our favourite
@@SmokingDadBBQ can I ask if you can do another type of video or at least comment on your meat storage Methodology?
Your steaks look great. I understand from your videos you’re a Costco guy. Do you buy in bulk and freeze ?
I like to buy their whole ribeyes or strip steaks , then break them down to individual steaks , vacuum seal, and freeze.
I find the quality is still really quite good once I defrost and throw them on the grill.
Do you do the same with your meats ? How do you prepare them ? Thank you!
I have a soapstone as well but I'm concerned it'll take forever to heat up while the steak rests so learning towards just using the grills. Do you put the soapstone on the lower setting too?
Grilled a 2" thick rib eye following your instructions in this video with the dry brine and sear sauce, wow! Best steak I have ever made! Recently bought a 4 year old, never used KJ 3 with this being my 3rd cook, I'm hooked. Thank you for sharing your experiences and advice. I'm not an expert cook and you surely have helped shorten the learning curve. I really enjoy your videos!
Great to hear! Well done on the steak cook
So cool that you’ve found another use for white sauce! Tried it with pulled pork once but decided it was a lot better on chicken and turkey. That ribeye looked fantastic, and I so appreciate how you combined so much of what you’ve learned into one lesson. 👍
thanks
Found your channel a few months ago, just about when I bought my frist Joe after retiring my weber kettle. Great channel!
Tonight I am trying this with my 1,3kg Tommahawk -with sear sauce and everything 🙌🏻
Welcome aboard! hope you enjoy
love your videos James. I am going to jump in at the deep end and try this as my first kamado Joe cook. It maybe foolhardy but wish me luck.
James, I just used your instructions and we made an amazing Tomahawk Steak on my KJ3 Classic. Love the rub and he searing sauce! Thanks!
That is awesome!
Just made this. Amazing! Best steak I've cooked. Thank you so much!
Great video, thank you for it. Can't wait to try it out. Can I please ask you a question? How much time do I have to plan from putting the steak on the grill until placing it on my visitors plate?
I appreciate this. I usually try to keep it simple but I now want to do a side by side with how I like to cook steak and your method. Either way, it will sure be better than ordering out. Thanks for the inspiration.
Hope you enjoy. Let me know what you think
Thank you for such an informative video. I love your channel. I tried using the spicy Truffle oil as a binder, dry brined for 24 hours with seasoning, used the sear sauce, seared on a soap stone, and the steak was SO SPICY. I don't know where I went wrong. Was it the fact that I seared on the soap stone? Was all the spiciness supposed to drip off through the grates instead?
Perfect video! Thanks!
Another awesome steak James you certainly are next level now.
Great video James one quick question on the dry salt brine. After seasoning it do you cover it and place in the refrigerator or leave it uncovered? I have a nice tomahawk steak I want to try on my grill. Thanks in advanced
I leave mine uncovered, on a cookie cooling rack so the air can freely move around it!
Couple of things James.
Can you use plain truffle oil as a binder or would the truffle flavour be overpowering, and will the white sauce burn if searing on cast iron?
Great chat last night, I would recommend to anyone interested in bbq to join the patrion, the more people involved, the more ideas can be shared and lessons learned.
One other thing, check out that smoked, jerk bacon recipe I told you about.
I can't wait to try that bacon recipe.
I am looking for a cheaper alternative for truffle oil to experiment with, so far i have two hot sauces with truffle oil and i prefer the Truff one. it lasts me about 6 months since this is really all i use it for but its still pricey
The sauce doesn't burn on cast iron or the soapstone, thats where i normally use it most often but since this was more of a 101 video i didn't want to assume everyone would have the soapstone or cast iron half moon etc.
Another great Video, I’m trying g try this, this weekend
Hope you enjoy
Looks great, James! I've switched to fresh ground pepper myself, but I was expecting you to pull out a battery operated grinder.
i looked into a few but i have a manual coffee grinder and didn't want something where the batteries corrode outside where i store this stuff. for max output that would be handy for sure .... i find with the weather rubs clump up if left for a long time so i tend to make batches that last a week or two and make more when needed vs. making a full rub jar worth
Do you have to soak the wood before using it?
Beautiful steaks!! Great recipes, thank you for all the great ideas!!👍😁
Thanks for watching!
So I tried the sear sauce on a prime NY Strip. I went with the sear sauce recipe, not the Alabama white sauce. Cooked the steak, seasoned with salt, pepper, and garlic power, using the double indirect methods until it hit 125.
Let the grill get rocket hot while the steak rested and covered it with the sear sauce. When the grill hit about 700, put the steak on. Oh. My. Goodness. It may have been the best steak I’ve ever eaten. Certainly the best steak I’ve ever cooked.
If you’re on the fence about using this sauce, get off. It’s amazing.
so glad you liked it too
Would you ever use the soapstone to get Chicago style sear?
Looks delicious James! Btw you have the best Dad-hair game on RUclips 😅
hahaha... its almost time to break out the mower.... getting a little unruly
Hi, James - love your videos, and I'm trying to duplicate your techniques. How long does it take your Joe to go from 250 to 700 degrees? I tried this today and after 15 minutes, my Joe was still only at 550. Is this normal? Or am I doing something wrong?
Ya it takes me longer than 15 minutes. I found that if I added more coals and put the fan on blast it gets there faster but my next go I'll use my old Weber grill and put soapstone on it while I'm smoking in KJ.
Maye I missed it but why not just use truffle oil instead of the hot sauce if you don't taste it?
How long did it take for the steak to reach 120 degrees?
Is using a store-bought Alabama white sauce such as Dukes a bad idea? Cant wait to make this!!
No go for it. I am a big fan of simple and do it vs over complicate things and not cook because the barrier is too high
Looks perfect, will try this very soon! One question; i know you love the soapstone, is there a reason why youn didn't use the soapstone for this recipe?
i love my soapstone, this being a 101 i didn't want to assume people had it so i only used what came with the grill
Alles Gute und weiterhin viel Erfolg 💚
Viel Glück und Erfolg 👍🌸 Tolles Video
thanks
Hey James, love the video. I was curious: do you use homemade mayonnaise or store bought? Do you find it makes a big difference?
Good question, i normally do the pre-made stuff as i often don't plan ahead a second day to have that ready
How would you recommend a setup for a Classic 2 without the slow roller? Just deflector plates at the lowest level?
yes ... many use a pizza stone to replicate the double indirect
James, great content, I've been watching your videos for quite a while now. Can you comment on purchasing an older Kamado Joe, not second hand but new. There are some really good deals out there on the series 1 & 2. What are we missing out on if purchasing one of the older models? Thanks, appreciate the feedback.
you'd be hard pressed to taste a difference... the 3 series is easier to manage on long low slow cooks but unless you do several briskets a year its tough to justify the extra $$$.
The 1 and 2 are the same grill, the 2 has the better hinge, gasket and control top
@@SmokingDadBBQ thanks for the reply! I'm going to keep an eye out for a classic 2.
James, thank you for step by step instruction. I am not familiar with dry brine. Is there a dry-brine for dummies on your channel? BTW what is the rack you're using for drying?
Dry brining is seasoning your meat and leaving it in the fridge. Typically overnight like he mentioned!
Dry brining is seasoning your meat and leaving it in the fridge. Typically overnight like he mentioned! I use a baking sheet with a cooling rack for mine.
@@sloguyty5915 I was not sure if meat needs to be covered in paper while in fridge. On one video you actually showed your fridge and that answered my question. You are lucky to have whole fridge for that dry-brine and my concern is meat can pick up some unwanted flavor in my case from other stuff in fridge. Small guy problems. Not like one on the show. ;)
I’m about to buy a big Joe III and I noticed you have a Amazon link for it and it’s is significantly cheaper than the actual website. My question is will Kamado joe honor there lifetime warranty if not purchased through a authorized dealer
i know many people who have bought on amazon and i have not heard an issue, its a new grill with a receipt so i think its covered but worth double checking
Is the ‚man kitchen pepper cannon‘ really a thing? Wow I need one!
love mine
Can you link to those little square ceramic dishes you're grinding the pepper into? I've been looking on Amazon for a bit and I can't find them. Probably named something I don't know what it is.
i will have to look, i don't even know where my wife got them.... my guess would be ikea
What is the total cook time like… 1-2 hrs?
just about 1hr on the dot
Cooked a rump roast double indirect that I sliced up as roast beef for sandwiches. I stuck the Meater probe in from the top at a slanted angle. When I flipped the roast halfway and had the probe protrude through the grate, it became clear that the temperature under the meat was about 4 degC lower than above. Thats just proof of your claim DIM protects the bottom from overheating right there.
100%, thanks for sharing
Just made this for a long weekend lunch! Thanks for your video! It helped this newbie :) A couple questions I’d love your thoughts on…
First, when I removed the steaks at 120f, they didn’t climb to 130. They just stayed at temp. So I put them back on to get them up to 130. Any thoughts about that?
Second, i didn’t have seasoning salt, so I used kosher salt completely. But it turned out super salty. Do you rinse off the brine? What would the effect be if I were to not brine and just season before cooking?
Thanks for your channel!! It’s really helping me figure out my new Kamado joe :)
the steaks didn't gain any temp after being removed for rest? thats unusual, were they outside in the cold or inside room temp?
I use diamond crystal kosher salt as its the least salty salt
@@SmokingDadBBQ knowing this about diamond crystal would be something to bring up when talking about the brine (sorry for the extra work😔)
James am I missing something here? I just looked up the pepper cannon!!!! $199.00 !!!! Are you kidding me? Come on , what are they paying you?????
I wish, i paid for this out of pocket and i receive $0 in sponsorship. pre made rubs have gotten crazy expensive one of my regulars is now $32 plus tax per bottle (dicksonbbq.com/collections/rubs-sauces/products/combo-sweet-heat-garlic)
I get its expensive but in about 7 bottles of rub i break even which on a youtube channel is 1-2 months worth. It's an upfront investment absolutely but if i can stick to making my own and this gives me the flexibility i want for very precise coarseness control at a reasonable volume output i think it will be saving me money by the time summer arrives.
I mentioned try fresh ground pepper with whatever you have and decide from there whats right for you. i paid for this out of pocket because i see it as a money saving option in the not so long run.
Do not cut your steak in pieces all at once 🙈 as you eat it
This is so you can see how the cook looks. Also serving family style it lets people people the gradient of doneness to meet their fancy
I don't eat meat at restaurants anymore.
i agree, its a guaranteed disappointment
After trying this exact same set up on a similar size tomahawk I can't recommend pulling off at 120 F. After resting and searing the internal temp was still closer to rare than medium rare. It may have been due to the longer rest while waiting for my soapstone to heat up but still. I recommend maybe getting to 125+ or even 130 and then searing
Brotha, I did exactly what you said...took it off at 130 and used a separate grill with soapstone burning hot after resting it 15 minutes. The BEST steak I ever cooked! Perfect medium temp.
The wife got me a KJ classic 3 series for this Father’s Day. I’ve done a couple traditional cooks using as a standard grill but today I decided to use the slow roller and deflector plates and reverse sear a couple of steaks. Man o man did they come out awesome!!! Keep up the great videos and much thanks from this Texan. I would be majorly overwhelmed w/ my KJ w/o your channel.
Great to hear, hope you're still enjoying the classic 3!
Can't wait for my Joe Jr to arrive soon and start my cooking journey. I've been watching your videos non-stop to get prepared, they are amazing: informative, easy to understand and very well constructed. Really appreciate all the work and effort you put into the channel, looking forward to the future content. Take care.
You got this! and thanks so much for the kind words
Sorry, maybe I missed it in the video. Just thinking about timing this cook for dinner. Roughly how long did it take to get the steak up to the 120 degrees with the double indirect method? Also, I assume same method works with other cheaper cuts of steak?
In my experience it takes somewhere around an hour for a tomahawk! Along with resting the steak and getting the grill up to temp, I’d say have your grill up to temp and throw it on about an hour and a half before serving.
That looks amazing!! Will try that tomorrow. I know the cooking time will depend on the size of my tomahawk, how long was it on the grill before you pulled it out to set up for the sear?
I’d like to know too. I wouldn’t want to keep opening the dome to take temperature (since I don’t have wireless thermometer yet).
How would you modify for a KJ2? I don’t have enough room for the slo roller, heat deflectors and then the grids? Thanks for your channel, have learned so much…go 🇨🇦
Another great video James! I love the sear sauce idea. I’ve been letting my steaks rest in a garlic and herb butter bath while I get the KJ up to searing temp, but I really like the white sauce recipe with horse radish. Using that as a sear sauce is next level cooking! I’m out the door to get some prime steaks for dinner tonight.
sounds good, enjoy dinner
I've done nothing but reverse sears for my steaks since watching this channel, but this sear sauce looks like a game changer. I will absolutely try this next time I cook steak.
Hope you enjoy, let me know what you think. works great on the soapstone too
Not sure if i missed it but how long did the steak take to get to temp? Trying this out this weekend.
this is a variable answer but yes, some expectations would be good. E.G. a 2.5" Tomahawk from time on Grill to 120 is... how many minutes on average? 60? 45? 30?
WOW! This is next level James. Definitely will have to try out this recipe at the cabin this summer.
100%
Wow, you add quite a few extra steps here… very interested to watch more of your videos… great stuff
NY Strip was my first steak last night on my new Big Joe III! I following your video: WOW!!! 10x better than any restaurant. The process was great and the reverse sear sauce was a winner.
Thanks for all your videos and all your guidance! Moving on to cook #3 with my new Big Joe.
I understand that you fire up the grill for RUclips, but am annoyed how your cook times are wildly inaccurate to those following along due to serving size. I followed your beef ribs cook and instruction, but finished in 4 hrs (you said six). My double pork shoulder cook took ten hours (you said six). You may want to include the weight of the sample size that you are using so that we can better replicate your results.
I think i saw you do a video for best searing/crust and the soapstone soapstone won. I bought a soapstone. Not sure where to place it. Concerned if i place it to close to the fire it will crack? Please help
Love your videos, thank you! Have helped me gain lots of confidence with my kamado joe. I follow your cool method, but like to use a mixture of salt, pepper and MSG for the dry brine instead. I feel a lot of people have negative attitudes towards MSG but it sure makes the steak taste better! I’ve tested it
Great video as always! Can’t wait to spend my tax return on steak 😅
hahaha You and me both!
Where do u find/buy your fogo charcoal? Fellow Canadian here and I haven't seen it anywhere? Only good charcoal I've found was the jealous devil
i bought a Kamado Konnected after watching Smoking Dad B review (changed me from a green egg) .... love it
Congrats on your new grill
Not sure where I messed up, but I followed closely what I thought were the instructions and the hot sauce was very noticeable on the finished product (same sauce he used). Maybe I used too much? It kind of had the spicy flavor of Carne Asada. It was still tasty but I would have definitely preferred to taste the meat more. Wish I knew what I screwed up.
It’s only a smear with a few drops as thin as you can make it
@@SmokingDadBBQthat may of been good to know. Got mine sitting now with the dry brine for 24hrs. But i didn't go as light as possible on the truff. Got a dreading feeling about this one
I got a couple rib eye steaks from my butcher last weekend and followed some of your tips and no joke, it was the best steak I have ever had.
I did the method of using the soapstone as a deflector plate and sear surface. Next time, I would love to give that flombay method a try and see how it compares.
Glad to hear it! Let me know what you think / prefer
James, love the content. With regards to pepper, have you tried a butcher grind? Something like 10 mesh pepper? I have a bulk container and for things like brisket or any other large cut it’s incredible, very spicy and it’s a very coarse grind so it adds texture. It’s worth investigating.. thanks again for the content I’ve definitely upped my kamado game from your channel.
Any idea how to do a double indirect with a bge. Have a conveggtor, two half moons and a eggs pander. Ever do it?
Hi I asked James About this in some previous video as well, and I tried it in my LBGE, I think the issue is in the egg the is no X ring rack or whatever it’s called for separation in the egg, I laid down the half moons then conveggtor took ages to warm up no proper airflow due to lack of separation .
@ian paddick let me know how you get on if you try this…
Beautiful tomahawk ribeye crusted steak, James!
thanks
I know you use the Truff hot sauce for binding. It's amazing. I found Truff Mayonnaise and have been using it in my sear sauce instead of regular mayo. I highly recommend Truff mayo!
Sounds great!
When you make these videos, do you ever just stop and think...dang, I am one lucky dude where I get paid to cook and eat amazing grilled food 😃. Well done, it looks amazing
hahaha Glad you like them! its nice on videos to break even (sometimes) for sure as that means not everything is out of pocket
I’m trying to make a work back schedule for the steaks. It’s my first time doing a reverse sear. About how many hours did it take you at 250F to get the internal on the steaks to 120F?
1.5 - 2" = ~35min. 2-3" 55min
@@SmokingDadBBQ Thanks so much, James! My first try turned out the best steaks I've had in my life. Used 2" Prime Grade bone-in ribeyes rather than tomahawks. In either case, they were delicious. Thank you!
@@SouthernsBBQ fantastic, love to hear
Who done your pointing on your brick work.... needs shooting
Great steak though
haha tell me about it
I LOVE your vids Dad - BUT - if I have to watch that Viator commercial about the troll themed village one more time, I am cancelling my subscription. Same vid every time I bring up a Smoking Dad video. Love your stuff, but just sayin . . .
creators don’t control the ads RUclips places in our videos, and they keep 70% of the ad revenue for themselves
Rather than spending $200 on a pepper cannon you can just buy a cheap coffee hand grinder and use that. I've been doing so for years for exactly the same reason.
Yaro Kanto is what I used forever until the burmill eventually gave up and it was only $30 or something
Love the videos James! A simple detail to change moving forward is that the correct spelling is Lawry's and not Lowery's per the label. It still tastes the same 🙂 And are using coarse or normal\fine Diamond Crystal Kosher salt?
Doh, thanks ..its this one www.diamondcrystalsalt.com/kosher-salt
i dont think they have different versions?
@@SmokingDadBBQ Hah, I had a DC salt label with the word "course" handwritten on it. It must not be that brand. Doh on me too!
Tried this method tonight. Best Tomahawk ever!!! Thanks James
Great to hear!
Awesome video James your the best!!! I didn’t realise that you add the binder and lawreys salt when you brine the steaks I thought you just add the binder and lawreys when you actually start cooking? But you put the binder and salt and lawreys altogether cheers
Thanks 👍 ... i started playing with combining it all a day ahead of time vs. a 2 step process and there has been no negative side effects so for simplicity i am doing this most often now
@@SmokingDadBBQ oh brilliant that’s awesome cheers 👍🏻👍🏻
I bought a cheap no name Kamado a few months ago and had a lot of learning to do. Found your channel and I've watched everything now. Thank you for the great content! I have since took the plunge and bought a classic joe 1. It's as much as I could afford but im very excited about it. I wish you could find a way to do your explanations for people who don't have the 3s. My 1 doesn't have as many levels as yours. Regardless, thanks for everything! You directly influenced my purchase of a Joe.
$200 pepper grinder? This po'boy uses a $20 coffee mill and touch a button, just sayin.
i like the sounds of that, lots of ways to get fresh cracked. given i make my own rubs i justified it as the different mesh grades that i can pay it off over time by not buying $15-29 pre made rubs
@@SmokingDadBBQ Defiantly not the tool if you need precise mesh grade. I guess I'm not that picky. LOL
@@GeckoCycles I still use pre made garlic from Costco vs chopping up fresh every time. There is always a balance of time and effort and good enough for the right $$
I know it’s expensive, but the Pepper Cannon is the pepper grinder you expect every other grinder to work like. It shoots out this nice, wide, generous dusting of pepper with half a twist. I’d had a $100 Cole & Mason grinder for about 10 years before getting mine. The difference is night and day and I think it’s going to be a lifetime tool.
today only, 20% off their entire site.
25:01 hi James , enjoyed rewatching some of the 101 videos, a quick question is -what do think of the SUV V GUN searing stake compared to this dear you did , since you have both grill guns have not seen in your videos you searing with it, has I think it’s very convenient to paint a Sears on after doing a smoke
Got to say I think the smoke gets stronger over the next few days ham at Christmas everyone loved the next day was stronger still liked the day after that it got stronger and by day 5 it tasted like a cigarette I can’t find any studies to explain this 🤷🏼♂️ I don’t think the next day is a true comparison to smoke tasted their and then to developed smoke over days
Bwahahahahaha (evil laugh sound)! Now I know all your secrets! Seriously great, thorough video James!
hahaha cheers Al
I can vouch for not tasting the hot sauce. I was super worried about it, but you were right, it doesn't come across at all. I need to try the mayo crust effect still though. Looks perfect on this screen though!
Hope you enjoy
@Smoking Dad BBQ What type of finishing salt are you using? TIA ! I guess I need to try a sear sauce!! Good video!!
Anyone know the total time this cook ended up taking?
Do you find a difference in ambient temperature readings between your dome gauge (calibrated) vs the Meater’s or other grid level gauge? I always do and find it difficult to work out which reading to trust. What do you suggest?
Trust the probe as that's sitting where the food is.
@@anysdev James spends a lot of time referring to dome temps and calibrating the gauge so his take would be interesting.
@@donr62 yeah I mean if you've been bbqing as often and for as long as him then you can probably get a good idea just by touching the dome without any gauge at all, the general consensus though is to go by the probe over the dome gauge.
Hopefully you can get a reply from him about it.
200 bucks for a pepper grinder??
pre made rubs have gotten crazy expensive one of my regulars is now $32 plus tax per bottle (dicksonbbq.com/collections/rubs-sauces/products/combo-sweet-heat-garlic)
I get its expensive but in about 7 bottles of rub i break even which on a youtube channel is 1-2 months worth. It's an upfront investment absolutely but if i can stick to making my own and this gives me the flexibility i want for very precise coarseness control at a reasonable volume output i think it will be saving me money by the time summer arrives.
I mentioned try fresh ground pepper with whatever you have and decide from there whats right for you. i paid for this out of pocket because i see it as a money saving option in the not so long run.
today only, 20% off their entire site.
@@SmokingDadBBQ i wasn’t knocking your decision. Completely makes sense from your standpoint. It’s a tool and one you can justify with your business. If I told you what I paid for my bass, you would probably have the same reaction I had to this, but I gig regularly and make enough to justify some of it.
I make a lot of my own rubs and really hate the grinding pepper so I was super excited, then shocked. I’ll try using a coffee grinder. It won’f be as accurate and won’t have as much control. Keep the awesome vids and advice coming!
Hello from a cold UK! can you please tell me just how good that Truff sauce is because here in the UK the cheapest i can find it is £25 with delivery, that's over 30 dollars!!!!!! I bet its about 5 dollars over there?
Not that good. Try and find a cheaper alternative. It’s truffle oil and a mild hot sauce
Just made a tomahawk ribeye following your recipe on the Kamado Joe 3 Big Joe. It was fantastic thanks for all of your videos
Fantastic!
I will be getting my first Kamado Joe in a few months and CANNOT WAIT!!!! I have been watching a ton of your videos to get ready and I would like to thank you for the excellent advice and content. I plan on joining soon as well to become part of your team! Thanks again!!
That is awesome! Congrats on your new grill
How cam you do this set up on the joe II - rack doesn't have enough clearance that came with the slo roller and the main rack that came stock is too short do I have to get the divide and conquer rack? Thanks in advance for any assistance
If you have an ash basket, you can place the ceramic on the little “ears” that the rack hooks onto. The ceramic would be placed down first before the slo roller
I had the plan to buy a BGE large but now that I'm watching your videos I want to get the Big Joe Series 2 instead. Now that you are talking about the SloRoller my budget is getting killed with thinking about the Series 3. Oh boy, RUclips is always a bad idea for my bank account :D
i bought a series 1 to compare.. i am not sure if i do my double indirect with a pizza stone vs. double indirect with a sloroller if i will be able to taste the difference. stay tuned
Doing reverse seared burgers. Would it make much of a difference doing double indirect vs normal heat deflectors on the second level (classic 2)
for burgers i keep it more simple and go normal
Trying this rub out again tomorrow. But added a little MSG to set it off. I’ll let you know if that’s a must add or not
Sounds like a good idea
Amazing!!! Comments I received after following these steps is “this is by far the best steak I’ve ever had” and I agree! Very tasty and the cook was perfect for us! Thank you!!!
Glad you enjoyed it!
I find the overnight dry brine made the steaks wayyyyy to salty. No one at my table liked it. Next time I’ll likely do everything the same besides the over night brine.
did you use diamond kosher crystal salt? this matters, the other two variables is how much you add and how thick the steaks were
Getting an ash pan for my Bastard and try out the chips. Question though, just to be sure if I may. Since you are not putting the chips on the charcoal but in the ash tray, do you soak your wood chips before? I guess not (don't want to lick the tree). Hooked to your knowledgeable video's! Thanks a bunch for sharing!
Would advise against using wet smoking wood. You can soak chunks a few days prior if they’re super dry to bring the moisture content up. If they are too try they have a tendency to light an burn up quickly. There’s a science to it for sure. But I’m not going to obsess over it lol.
Only my 3rd cook on a Kamado and my first ever reverse sear and i used the soap stone. This tasted better than any steak I have had at an Argentinian steakhouse. I still need to work on the sear I think the temperature was too low. But a great first attempt thank you once again
Cheers
Great video! This is very similar to how I usually cook steaks, although I don't use a binder for the dry brine and haven't experimented with a sear sauce. When I made steaks for my family last week, my brother wouldn't stop going on about how he didn't have anything that could put that good of a sear on a steak and how impressed he was with the crust and the steak still being perfectly medium rare. I think I *almost* convinced him to buy a KJ (he has a traeger and a gas grill), but we'll see. I think I'm going to try your sear sauce next time I make steak. Really like your channel and all the great tips you share!
Thanks and good luck with the sear sauce
I hate mayonaise, would the sear sauce mix work with something like creme fraiche please?
it does, i make that all the time
Wouldnt the sugar mayo thing for the seaar just gete burned too much from the sugar
the sear sauce is what i normally make but given i tons left over i used this one... it didn't burn, only one piece of fat near the bone caught fire
How does this method measure up towards using the soapstone? I remember you being a huge fan of it's sear (and was the reason I bought one).
Can't you substitute a deflector plate with a stone? Or will the mayonaise have a bad reaction with it, since it won't drip into the fire?
even better on the soapstone, i didn't want to assume for a 101 that everyone had it which is why i didn't use it even though thats even better
James, I tried your rub recipe one time (regular pepper) and we found it was simply to “peppery.” Is it likely that I used too much of the rub on the steak?
if the peppercorns are ground too course they can not dispense evenly… so you may get all pepper and nothing else or visa versa. you can always tweak to your families liking