Nice video. Any reason not to put in the other heat deflector to cook it truly indirect? It seems like a lot of radiant heat still has direct access to the meat?
you absolutely can, but i have tested this half moon setup and recorded a ~70f temp difference on each side which is enough difference for the two zones I was looking for
Great video James... I doubt Wagyu is even sold anywhere near me (unless Sams would have it... we don't have a Costco). I did the second Boston Butt in my life over the weekend, and the first one I've ever grilled (with the kettle, I didn't want to fool with tryign to keep a charcoal fire stable for a really long time)... pretty damn proud of how it turned out. I put it on around 3:00 AM Friday night, thought it was stable, and while it took 5 hours it eventually dropped down from 225 to 160, but I got the temp back up, it hit the stall so I wrapped it around 12:30-1:00-ish, then it took til a little after 5:00 to come up to 203, before I ruined an old towel (thanks for that tip 😂) in the cooler for a couple hours. It was delicious. Gave a sizable portion to my cousin's family for helping me lift the kamado into its cradle, and we'll eat on it at least another time or two I guess. I didn't have too much charcoal left from the Kickash Basket after 14.5 or so hours, but then the Jealous Devil XL Lump has some pieces so massively huge I was afraid of over filling the basket. Either way, this was my first "traditional kamado setup" cook, just because I wanted to be able to have enough coal to run throughout the night without worrying about it.
Great tips! I've tried my hand on reverse sear a couple times now and it looks great all until I remove the meat and try to get the grill up to searing temp (classic III). Fully open vents and it gets stuck at 450! I look down the hole and there's flame and burning coals, but it wont get any higher. Meanwhile the meat is getting cold on the side and I just throw it on at 450. Any tips? Thanks!
@@SmokingDadBBQ I have Big Block and JD. Maybe I just need more of it. Or adjust the ceramic plates. I've only cooked about 10 times in it so I shouldn't need a deep clean already.
What do you use to clean the black grease that comes out of the chimney and runs down the front of the joe? I've tried just soap and water and I'm not able to get it nearly as clean as yours. Any ideas? Love the vids, Thanks!
Thanks Jordan... it is a pain, the best thing to do is clean it on the cook where its making the black vs. letting it bake on either in the sun or a high heat cook in the future as it makes it even more work to use a microfibre cloth and soap
I personally prefer the caveman sear for a Tri tip as its funny shape doesn't sear well on any flat surface. My family isn't as sold on the slightly stronger campfire cooked smell / taste that you get with caveman sear so I did it this way for them and since I did a caveman last time. On the twin tomahawk steaks I did on the weekend with a mayo sear sauce, or the NY strip I cooked to medium rare then sliced in to steaks and blast seared the soap stone crust was spectacular
Great video! I cook my tri-tips the same way, though I marinate mine for 48 hours prior to smoking. Do you have any tips for care of the soap stone? I use a wooden spatula to scrape off any debris while hot. Should I be doing anything else?
Right on..... its very similar, just redirects the heat a bit better, distributes it evenly, doesn't rust and being perfectly flat does a slightly better job on sear (not that it matters on round cuts like this)
Okay this is super cool method that I’m gonna try soon, but I noticed how much smoke was coming at you and that is something that is a change for me as I transition from a propane grill. I am a little sensitive to the smoke, so I wonder if you have some tips for keeping it out of my face?
i am working to less and less smoke on steaks as i find more and more people prefer it. standing in smoke reduces your ability to smell / taste it but guests don't have this numbing effect
Hey, absolutely loving the videos! Just wondering if it would be ok to make pizza or focaccia on the soapstone....What do you think of the idea of the soapstone as an alternative to the pizza stone?
Great video, and I love the Samurai slicing knife! Quick question - I have the Sear Plate, 2 Half Moon Griddles, and the Soapstone for my KJC3, thanks to your videos and an Amazon purchasing addiction during Covid, so how do you decide when/which to use when reverse searing beef/pork?
Do you think I'd get the same results for the reverse sear using the Kamado iron griddle instead of soap stone? I guess I'm going to find out today. Also my tri tip isn't wagyu, just normal, so I'm going to find out about that as well! Thanks again for our superior vids!
Just received a soapstone...it's awesome. Love this technique. Did a few reverse sears on it so far and love the full contact you get from the soapstone to the item you are cooking. James, can you do a review of the fireboard 2 drive? I know you did one on the iKamand, but for someone with multiple grills, the Fireboard 2 Drive seems to be much more diverse for my use. But would love your thoughts / insights.
I purchased a soapstone too, and it made the absolute best burgers. I haven’t tried it on anything else, but next time we do steaks, I’m going to reverse sear using the soap stone.
I’m not James but I am Canadian lol and recently bought a Fireboard2. It’s pretty amazing. Had a BBQ guru that I MacGyvered to fit my Big Joe 3 before it crapped out. With the Fireboard2, it makes it SO much easier to maintain a good, constant temp. I still have to master the Fireboard but so far it’s been amazing!
G'day and greetings from Tasmania Australia, that was very interesting and I'm going to get one. I have been using two cast iron joe grates in the same configuration as you showed with the soap stone, I have had great success with 2" thick scotch filet this way and I start with a 300oC pit temp and the three times I have done this it's come out beautiful but I am going to do it the same as you, thank you for your channel the filming is great and so is the editing which I know can be really frustrating, and the last thing is that the Classic Joe is the best bbq method I have ever used, it's that good I never use the gas one. Kind regards John Kinnane
I use them for searing ... only issue could be the stainless rusts after being exposed to higher temps .... will let you know if it ever seems to show signs of hurting them
I have a video suggestion, could you do a test on the maximum temperature achievable on the kamado joe and whether or not that level of heat would even be useful for searing? ive gotten mine up to 750f before and i wanted to take it higher but was worried about potential damage to the KJ as well as how useful such high heats actually are.
I did a pizza the other day and the dome was 850F. Everything was glowing in there. It actually scorched the heck out of the pizza bottom in seconds. I imagine my pizza stone was above 1000F. My Joe is perfectly fine. FYI I achieved the heat from my first of many bags of Jealous Devil. Wow that stuff gets way hotter than any other lump I’ve tried
Soapstone is the only kamado cooking surface I own and I love it to death. Best searing due to the 100% area for Maillard effect = max flavor. No maintenance and you can cook veggies! It’s a winner! I always use it in the upper level though. Only downside is it’s fragility, it can get notched very easily. I would have put oil in that piece of meat, looks burned to me :/
this one i just brought straight home... i found Wagyu similar to brisket is the exception to the dry brine rule where it doesn't get better. Instead, at room temp about 4 hours ahead of time i salted it. Room temp helps speed up the salt process and seems to work much better for wagyu
Great video - was trying to decide between the BGE and KJC and bought the KJC because of your videos!! No regrets and loving it! BTW - any recommendations on slicing knives for briskets?
that’s awesome. I bought an inexpensive victoriaknox slicer and won an expensive (it’s pretty) route83 moe cason slicer but I am not in love with either so still looking for that perfect knife I wouldn’t hesitate to recommend to friends or family
Enjoying the videos! Well made and like the “everyday dad” approach for cooking. Have you done a picanha? If you like tri-tip, picanha is fantastic. Also, have you ever considered doing a video on best ways to get a KJ on a budget?
Thanks for watching and commenting. Love Picanha, have done a video on the JoeTisserie and planning to try again to improve the results. Good idea on the budget
Great video as always my man and looks like it turned out great! Never had a wagyu tri-tip so hope to get some one day. I presume they cook faster than regular tri-tip.
Great tips as always, James! Question now that you’ve done a few different Wagyu tri-tip cooks: how does this method compare to the “caveman” style sear method? I’m sure both are great (still need to try out your caveman cook myself) but wondering if that soapstone takes it to another level.
thanks Kurt. I prefer the caveman for tri tip as the round surface gets a better sear. i prefer the soapstone for flatter cuts where you really notice the better sear
why not turn the soapstone and coal another 90 degrees. The coals (and the wood) will be right behind the air-intake, and the air flow would push the smoke right at the meat?
Good question. It doesn't rust / need to be re seasoned, its perfectly flat vs. CI which is like little mountains under a microscope which means more surface area for a better sear, it can be used like i did in the video for a full size heat deflector, distributes heat evenly, is antibacterial, non stick which is good for fish, scallops, veggies and other proteins etc. and if you want can be washed with hot soapy water without it hurting the finish
That looks hella good! I've been watching a bunch of your videos lately and one thing that I keep find missing is the break down/recipe for the seasoning that you are using for the meat in your descriptions. I would love to know what you used on this, as well as the baby back rib/mac and cheese episode.
The Mac and cheese recipe is in the ribs and mac and cheese video i linked too in the description. will try to not forget, sometimes there are character limits on the description and i can't fit it in. in general, this is my base rub assuming i have salted ahead of time which is why not salt is mentioned 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
I prefer the caveman still for tri tip due to its shape .... but there are those in our family which don't prefer the stronger wood fire taste so I did this more for the people than my personal preference. Where the soapstone wins is things like the tomahawks i just did on the weekend, or slicing up a NY strip into steaks after reverse searing and getting a perfect blast sear
great question. I like the flatter surface for a better sear, no rust for being kept outside, and how even it is with heat distribution for non stick seafood, veggies etc.
I wish I did soapstone first.... its got a smoother surface for a better sear, doesn't rust so it can be left outside, is easy to clean with soap and hot water, absorbs heat evenly, does well on lots of things like seafood, chicken, steak etc
Awesome cook using the soapstone. Thanks for showing it off in a video. Can’t argue with those results.
Thanks for watching!
Man that looks amazing... my mouth watered... Need to get me some tri tip! Bella is adorable... such a playful pup :)
So good! And haha, ya she is a goof and we love her for it
Nice video. Any reason not to put in the other heat deflector to cook it truly indirect? It seems like a lot of radiant heat still has direct access to the meat?
you absolutely can, but i have tested this half moon setup and recorded a ~70f temp difference on each side which is enough difference for the two zones I was looking for
Great video James... I doubt Wagyu is even sold anywhere near me (unless Sams would have it... we don't have a Costco).
I did the second Boston Butt in my life over the weekend, and the first one I've ever grilled (with the kettle, I didn't want to fool with tryign to keep a charcoal fire stable for a really long time)... pretty damn proud of how it turned out. I put it on around 3:00 AM Friday night, thought it was stable, and while it took 5 hours it eventually dropped down from 225 to 160, but I got the temp back up, it hit the stall so I wrapped it around 12:30-1:00-ish, then it took til a little after 5:00 to come up to 203, before I ruined an old towel (thanks for that tip 😂) in the cooler for a couple hours. It was delicious. Gave a sizable portion to my cousin's family for helping me lift the kamado into its cradle, and we'll eat on it at least another time or two I guess.
I didn't have too much charcoal left from the Kickash Basket after 14.5 or so hours, but then the Jealous Devil XL Lump has some pieces so massively huge I was afraid of over filling the basket. Either way, this was my first "traditional kamado setup" cook, just because I wanted to be able to have enough coal to run throughout the night without worrying about it.
thanks so much. Nothing worse than running out in the middle of the night lol so i hear you on that game plan
Great tips! I've tried my hand on reverse sear a couple times now and it looks great all until I remove the meat and try to get the grill up to searing temp (classic III). Fully open vents and it gets stuck at 450! I look down the hole and there's flame and burning coals, but it wont get any higher. Meanwhile the meat is getting cold on the side and I just throw it on at 450. Any tips? Thanks!
maybe try a different charcoal... Fogo, big block and Jealous Devil all soar for me when given air
@@SmokingDadBBQ I have Big Block and JD. Maybe I just need more of it. Or adjust the ceramic plates. I've only cooked about 10 times in it so I shouldn't need a deep clean already.
What do you use to clean the black grease that comes out of the chimney and runs down the front of the joe? I've tried just soap and water and I'm not able to get it nearly as clean as yours. Any ideas? Love the vids, Thanks!
Thanks Jordan... it is a pain, the best thing to do is clean it on the cook where its making the black vs. letting it bake on either in the sun or a high heat cook in the future as it makes it even more work to use a microfibre cloth and soap
Question....that sear on the soapstone, is it better than doing direct over the flames? I would think searing it over the hot coals would be better.
I personally prefer the caveman sear for a Tri tip as its funny shape doesn't sear well on any flat surface. My family isn't as sold on the slightly stronger campfire cooked smell / taste that you get with caveman sear so I did it this way for them and since I did a caveman last time. On the twin tomahawk steaks I did on the weekend with a mayo sear sauce, or the NY strip I cooked to medium rare then sliced in to steaks and blast seared the soap stone crust was spectacular
Knocked another video out of the park, thank you!
Glad you enjoyed it! Thanks so much
Well done! I was just doing some research on the soapstone so your video was perfectly timed 👍🏼
Glad it was helpful!
Good one James! I agree, I wish I would have got that soapstone long ago. I am still figuring it out, but what an amazing sear it does! Cheers!
Thanks 👍. cheers
Great video! I cook my tri-tips the same way, though I marinate mine for 48 hours prior to smoking. Do you have any tips for care of the soap stone? I use a wooden spatula to scrape off any debris while hot. Should I be doing anything else?
Thanks so much. thats all i do as well, you can wash it with hot water and soap if you like
I cook my tri-tips the same way but with the cast iron insert, is there an advantage of the soap stone over the cast iron? Great video
Right on..... its very similar, just redirects the heat a bit better, distributes it evenly, doesn't rust and being perfectly flat does a slightly better job on sear (not that it matters on round cuts like this)
Got my wagu tri tip yesterday its on the grill now wish me luck
You can do it!
Hi James, can you please try cooking Seekh (not Shish) kabab. I am curious to see if there is a way to cook them on Kamado.
i will have to look into that
Looks delicious! I have one in my freezer waiting for some love, just encouraged me to break that out sooner than later. Another great cook!
Thanks so much
Okay this is super cool method that I’m gonna try soon, but I noticed how much smoke was coming at you and that is something that is a change for me as I transition from a propane grill. I am a little sensitive to the smoke, so I wonder if you have some tips for keeping it out of my face?
i am working to less and less smoke on steaks as i find more and more people prefer it. standing in smoke reduces your ability to smell / taste it but guests don't have this numbing effect
FANTASTIC! I really enjoy your videos James. Wish I could taste that wagyu.
Thanks so much. Wish I could share
Hey, absolutely loving the videos! Just wondering if it would be ok to make pizza or focaccia on the soapstone....What do you think of the idea of the soapstone as an alternative to the pizza stone?
that’s a good idea. only downfall will be the seam in the middle that would make a full size pizza burn
Great video, and I love the Samurai slicing knife!
Quick question - I have the Sear Plate, 2 Half Moon Griddles, and the Soapstone for my KJC3, thanks to your videos and an Amazon purchasing addiction during Covid, so how do you decide when/which to use when reverse searing beef/pork?
I use the cast iron for smash burgers (as i have 2 and can make a griddle) and the soapstone half for most everything else
Do you think I'd get the same results for the reverse sear using the Kamado iron griddle instead of soap stone? I guess I'm going to find out today. Also my tri tip isn't wagyu, just normal, so I'm going to find out about that as well! Thanks again for our superior vids!
i have done a side by side and still prefer the soapstone. enjoy your tri tip, sounds great
Delicious looking wagyu tri-tip! I need to get the soap stone.
It's so good!
Hard to find tri tips here in Mid MIssouri, but occasionally SAMs has them. Gonna go there Sat. Thanks, Bro!! Loving my Classic II
Right on! Hope you find one
This turned out amazing, another great one!
Thank you! Cheers!
Just received a soapstone...it's awesome. Love this technique. Did a few reverse sears on it so far and love the full contact you get from the soapstone to the item you are cooking. James, can you do a review of the fireboard 2 drive? I know you did one on the iKamand, but for someone with multiple grills, the Fireboard 2 Drive seems to be much more diverse for my use. But would love your thoughts / insights.
Glad you like it! If i can find one to borrow I would be happy to
I purchased a soapstone too, and it made the absolute best burgers. I haven’t tried it on anything else, but next time we do steaks, I’m going to reverse sear using the soap stone.
I’m not James but I am Canadian lol and recently bought a Fireboard2. It’s pretty amazing. Had a BBQ guru that I MacGyvered to fit my Big Joe 3 before it crapped out. With the Fireboard2, it makes it SO much easier to maintain a good, constant temp. I still have to master the Fireboard but so far it’s been amazing!
Great Job James!
thanks Anil, much appreciated
G'day and greetings from Tasmania Australia, that was very interesting and I'm going to get one. I have been using two cast iron joe grates in the same configuration as you showed with the soap stone, I have had great success with 2" thick scotch filet this way and I start with a 300oC pit temp and the three times I have done this it's come out beautiful but I am going to do it the same as you, thank you for your channel the filming is great and so is the editing which I know can be really frustrating, and the last thing is that the Classic Joe is the best bbq method I have ever used, it's that good I never use the gas one. Kind regards John Kinnane
G'Day John, much appreciated
That’s a beautiful job James. I’ve used that soapstone and it works great. It can be fragile though.
thanks Captain .... i do take extra precautions like installing it on the half grid like i did hear to help prevent unnecessary stress
As always great job James but i was wondering if you have the regular grate under the soapstone won't the high heat screw up the grate in time ?
I use them for searing ... only issue could be the stainless rusts after being exposed to higher temps .... will let you know if it ever seems to show signs of hurting them
Thats was i was figuring !
What is that slicing knife your using looks nice?
I won it at a bbq comp and while it’s beautiful.. I don’t recommend it. slices poorly from new and doesn’t hold an edge well.
Thanks - I’m doing one this next weekend.
Hope you enjoy
I have a video suggestion, could you do a test on the maximum temperature achievable on the kamado joe and whether or not that level of heat would even be useful for searing? ive gotten mine up to 750f before and i wanted to take it higher but was worried about potential damage to the KJ as well as how useful such high heats actually are.
Great suggestion! Will add it to my to do list
I did a pizza the other day and the dome was 850F. Everything was glowing in there. It actually scorched the heck out of the pizza bottom in seconds. I imagine my pizza stone was above 1000F. My Joe is perfectly fine. FYI I achieved the heat from my first of many bags of Jealous Devil. Wow that stuff gets way hotter than any other lump I’ve tried
Hi, have you ever tried cooking a thick steak (something like tri-tip) on a direct fire ?
with no use of a grid?
Smoking Dad BBQ I would like to know with grid. But if you have some experience with no grid, I am interested, too. Thanks in advance
Soapstone is the only kamado cooking surface I own and I love it to death. Best searing due to the 100% area for Maillard effect = max flavor. No maintenance and you can cook veggies! It’s a winner! I always use it in the upper level though. Only downside is it’s fragility, it can get notched very easily. I would have put oil in that piece of meat, looks burned to me :/
its also my favourite but like you said, very fragile and i have already noticed a notch or two. but still my favourite surface
Loved your video. Interesting technique..Did you dry brine the Trip Tip or use any other rub?
this one i just brought straight home... i found Wagyu similar to brisket is the exception to the dry brine rule where it doesn't get better. Instead, at room temp about 4 hours ahead of time i salted it. Room temp helps speed up the salt process and seems to work much better for wagyu
Great video - was trying to decide between the BGE and KJC and bought the KJC because of your videos!! No regrets and loving it! BTW - any recommendations on slicing knives for briskets?
that’s awesome. I bought an inexpensive victoriaknox slicer and won an expensive (it’s pretty) route83 moe cason slicer but I am not in love with either so still looking for that perfect knife I wouldn’t hesitate to recommend to friends or family
Another great educational video!
Glad you enjoyed it
How much did that steak weigh? It somehow makes the big Joe look small!
i can't remember the weight... it as a good size thats for sure
Awesome video as always.
I appreciate that! Thanks
I’m struggling to get mine to inferno mode from the 250. Any other advice other than just opening the vents it seems to take ages!
what are you using for fuel? Too little (never will hit), Too much (takes long as it blocks air)
@@SmokingDadBBQ big block at present but I’m only using enough for the cook not overfilling under if anything. I’ll try more. Thanks James.
OMG...that looks amazing.
It was! Making me hungry thinking about it again lol
What rub did you use for this?
Hi James, what a kind of knife you used to slice the beef - it looks like a sword 🗡😄
hahah it is a mini sword for sure. sadly doesn’t hold an edge well but it looks purdy
Enjoying the videos! Well made and like the “everyday dad” approach for cooking. Have you done a picanha? If you like tri-tip, picanha is fantastic. Also, have you ever considered doing a video on best ways to get a KJ on a budget?
Thanks for watching and commenting. Love Picanha, have done a video on the JoeTisserie and planning to try again to improve the results. Good idea on the budget
Did you dry brine the tri tip? What rub did you use?
this one is just my homemade rub. salt to brine, rub no salt. base is
• 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 pow
Thanks!
Hey what brand probes do you use thx Mitch
i use meater for wireless and a thermapen ir for spot checking food
Great video as always my man and looks like it turned out great! Never had a wagyu tri-tip so hope to get some one day. I presume they cook faster than regular tri-tip.
They can be funny on cook time, they like a little hotter and faster ...but get it right and its tasty
Those damn Wagyu's are such beauties!
Thanks so much Sylvia
Great tips as always, James!
Question now that you’ve done a few different Wagyu tri-tip cooks: how does this method compare to the “caveman” style sear method?
I’m sure both are great (still need to try out your caveman cook myself) but wondering if that soapstone takes it to another level.
thanks Kurt. I prefer the caveman for tri tip as the round surface gets a better sear. i prefer the soapstone for flatter cuts where you really notice the better sear
Do you need oil when searing on a soapstone?
it gets seasoned and doesn't need it... but a little fat or oil helps if you have it
why not turn the soapstone and coal another 90 degrees. The coals (and the wood) will be right behind the air-intake, and the air flow would push the smoke right at the meat?
its a really good idea
What’s the advantage of the soapstone over the CI griddle?
Good question. It doesn't rust / need to be re seasoned, its perfectly flat vs. CI which is like little mountains under a microscope which means more surface area for a better sear, it can be used like i did in the video for a full size heat deflector, distributes heat evenly, is antibacterial, non stick which is good for fish, scallops, veggies and other proteins etc. and if you want can be washed with hot soapy water without it hurting the finish
Awesome video! And nice mic, too. :)
Hey, thanks! 😊
That looks hella good! I've been watching a bunch of your videos lately and one thing that I keep find missing is the break down/recipe for the seasoning that you are using for the meat in your descriptions. I would love to know what you used on this, as well as the baby back rib/mac and cheese episode.
The Mac and cheese recipe is in the ribs and mac and cheese video i linked too in the description. will try to not forget, sometimes there are character limits on the description and i can't fit it in. in general, this is my base rub assuming i have salted ahead of time which is why not salt is mentioned
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
@@SmokingDadBBQ awesome! Thank you!
Incredible.
thanks so much
Ordered on your recommendation 😎
its an awesome accessory
So, soap stone sear better than the caveman style for the tri tip?
I prefer the caveman still for tri tip due to its shape .... but there are those in our family which don't prefer the stronger wood fire taste so I did this more for the people than my personal preference. Where the soapstone wins is things like the tomahawks i just did on the weekend, or slicing up a NY strip into steaks after reverse searing and getting a perfect blast sear
Why soapstone over cast iron griddle plate?
great question. I like the flatter surface for a better sear, no rust for being kept outside, and how even it is with heat distribution for non stick seafood, veggies etc.
Have you cooked a tri tip on the joetisserie!?
no, but i like the sounds of that
Bella is too cute. Lol. Is it best to tell which way the gain is before the cook or after
They are usually pretty easy to see on the outside when you're done cooking
Where did you get the Wagyu tritip?
J&G Meats in Aldershot
Thanks for the tip, pun intended.
hahahaha you win
Any thoughts on the soapstone vs the cast iron cooking grill grate?
I wish I did soapstone first.... its got a smoother surface for a better sear, doesn't rust so it can be left outside, is easy to clean with soap and hot water, absorbs heat evenly, does well on lots of things like seafood, chicken, steak etc
Hi James, how do you stay so slim with all that delicious food around? Do tell! 😂🤣
Haha I need to get back in my keto routine but that’s helped me lose weight on a bbq diet
Hi Bella
She says “er woof” 😂