Another great video. Every time I watch your videos, which is a lot, my wife asks me to please don’t buy anything else. You personally have reignited my passion for grilling. Thanks.
@@roncunning3117 I’ve been cooking on primos for about 10-12 yrs. Have two of the actually. But since my wife bought me a series 2 I haven’t touched them. They’re nice grills, good ceramics etc but Kamado joe makes grilling fun again.
I know! I’ve got a MAK 2 Star General pellet grill, a barrel smoker and a Blackstone 36” griddle. I had a Kamado Joe Classic III and a Weber gas grill. Sold them both. I now have the Kamado Joe Big Joe III, which I love! I think it might be James fault! Lol
Great video. Just a couple of comments. In Argentina they don't use rubs on their meat. Beef is just seasoned with coarse salt before it hits the grill. Your version of chimichurri is not the authentic chimichurri sauce from Argentina. Granted that there are many many recipes for chimichurri, but the traditional one does not use any kind of hot pepper and it does not use olive oil, instead just use any vegetable oil (Olive oil has too strong of a flavor for chimichurri). But, you made some nice changes to what is the traditional Argentinian beef ribs and chimichurri.
Hi James, love you content and I have been single handedly convinced to buy a Joe based on the vids - you should be a dealer. That said, wanted to clear up my own confusion regarding diamond crystal salt and an inaccuracy in the video. Diamond crystal and Morton salt have exactly the same amount of sodium per gram of salt - it is salt after all. The difference is in the density of the salt crystals and the shape of the crystal. I believe Diamond is guilty of misleading marketing despite the utility of the salt. Because it packs less densely, people use less. Also, since it has a semi-hollow pyramidal shape - it dissolves quickly onto food. That said, if you measured by weight two samples from each and dissolved it in water, they would be the exact same (except for the anti-caking agents).
Hey James just did your pastor tacos last night , pretty darn good but I have a better was to load the spit. Wash you sink out so its clean then put the square end of the spit in the hole in your sink it will keep the spit upright and any mess ends up in the sink for super easy cleanup , no bags or clamps needed !! try it
Having done the same on my Kamado Joe Classic 3. I was really struggling keeping the temp in check. Was even hitting the 350 mark. I even used a tighter vent setting. I dont have the JoeTisserie, using another brand. But they are pretty much identical. Struggling to find any flaws in the setup....
What a wonderful idea adapting Kamado to grill Argentinean asado! This seems to be a winner, looks very delicious and easy. However, I would have pulled couple of the ribs sooner, cooked to medium to medium well the Argentinian way, for the sake of comparison. I have got a video suggestion, that might work well on the Big Joe. Malcom Reed has a clip called Malcom Style Ribs cooking pork ribs on a barrel smoker. He rotates the grate periodically to move the ribs from direct to indirect zones. A good hybrid of direct charcoal and indirect smoking. Might be worth looking into.
Kosher salt doesn't have any less sodium than other salts. It is coarser so when you measure it by volume it is less dense as it is packed more loosely. So for adding to meals where it dissolves a teaspoon of kosher salt will be less salty (less salt by weight) but for rubs or dry brine the results are the same.
Love your videos, there's lot of improvement you could've done specially on that "chimichurry" and if you'll call it Argentinian Asado should be with bread not with tortilla... activate the subtitles and translation and check Locos X el Asado, this guy have excellent videos about the traditional chimichurry. Not a heater man, I really love what you do here.
Hi James nice cook i think i will make this, The knife looks not that handy, i wil use a normal knife😉 Thx for the upload and all your tips. Kind regards Dennis
Nice timing, I just spun some beef ribs on my Big Louisiana Joe Last week... I appreciate that chimi churi recipe, I am trying that today for sure. Cheers!
Wood fire pizza oven under the cover? Watched videos with that offset in the background. Can’t wait to see some homemade pizza of bread on a wood oven?
Great video!! After a lot of toil and research, and watching probably every video you've put out on the Kamado Joe, I just set mine up earlier this week and I'm already loving it!
I am new to using the JoeTisserie, i see that you didn’t use the charcoal basket divider when you banked your coals to the back. Is there a reason not to use it?
Great Video and recipe. I need to find Dino bones somewhere. Might have to order them because I don't remember see them at any of the stores around here.
I like your production skills change on this video, nice work! I’ll be trying this method you’ve sold me on. Please, talk to us about that li’l tent that’s set up on the countertop behind your right shoulder, Thank-You! Norm
I've been wanting to cook some of these but the price is ridiculous. I see them at Costco occasionally, but I keep passing because it's the same price as a brisket but 50% bone. I don't get it.
@@SmokingDadBBQ I'm not sure, but the Costco briskets around here are always prime as far as I've seen. It should at least be no worse grade. The price per pound is just higher on the ribs. I generally don't like to pay a premium price for bones. 💰🦴
Yeah, I was wondering about that, too. The ribs looked awesome but maybe a little... "stringy?" I would LOVE to cook some beef ribs with this method, but my brain is telling me that direct is going to be a little drier than indirect... Yes? No?
you gain on the flavour side, there was less smoke ring. the first cut looked stringy but the rest came off perfect so i cant fault the entire beef rib or method for that... i liked it and would do again but also wouldn't feel cheated for doing them normally
Hi Ken, just saw this comment. Where are you located? I'm in the UK and have a Jnr. Apparently the rotisserie for the kamado bono minimo fits the junior as the dimensions are the same. A company called kamado kings sells them. Not sure if that option is available to you, I've not tested this myself yet but I'm in a kamado joe Facebook group in the UK and it's on pretty good authority they fit. No idea why kamado joe don't just do an official one I'm sure they'd sell loads. Apparently all the minimo accessories fit the junior 👍🏻
Greetings from Argentina 😁 Never thought of doing asado in the rotating accessory, interesting. One small comment on you chimichurri, the classic one here is not spicy, we use bell peppers for it. Got a Kamado a month ago and your videos have been really helpful 😁😁
Agree! It’s not meant to be a hot condiment. Two additional tips. One: for a Cadillac chimichurri sauce, add some smoked paprika. And two: a good chimichurri needs time for the flavors to Mary. So while about four hours in the fridge is a good minimum, ideally you’d make it eight hours or more in advance - maybe even the day before.
Almost 80k subs...incredible! You'll be getting that 100k play button before you know it, great work!
So close! Thanks for your support Tom
Native Alaskans have been using the ulu knife for hundreds of years. It is a terrific design for handling all meets and fish.
It makes sense … very helpful
I love this approach, James! Great job!
Interesting. Was hoping for more discussion on open flame vs indirect results on the ribs.
I've been seeing quite a few cooks using a rotisserie for a cut traditionally done low and slow...pork shoulder being the other well known example
I'd like to try pork now that i know the forks hold tender stuff together without it just falling into the fire
Another great video. Every time I watch your videos, which is a lot, my wife asks me to please don’t buy anything else. You personally have reignited my passion for grilling. Thanks.
I have the same problem. She’s lost the battle though. Lol!
@@roncunning3117 I’ve been cooking on primos for about 10-12 yrs. Have two of the actually. But since my wife bought me a series 2 I haven’t touched them. They’re nice grills, good ceramics etc but Kamado joe makes grilling fun again.
I know! I’ve got a MAK 2 Star General pellet grill, a barrel smoker and a Blackstone 36” griddle. I had a Kamado Joe Classic III and a Weber gas grill. Sold them both. I now have the Kamado Joe Big Joe III, which I love! I think it might be James fault! Lol
What I do know is that those ribs look awesome!
So good!
Thanks for another great idea James. I think I see pizza in our future! 😃
absolutely, more pizza videos coming soon!
Hi, I enjoyed your video. And I have a question about the do joe. Does he fits to 16 inches kamado?
no the classic is 18 and the big is 24
Nice video! What’s under the grey tarp? Is the KJ mini camping?
haha sneak peak of my next purchase, and yes the Jr is with us camping in PEI at the moment
@@SmokingDadBBQ I knew it hahaha curious about your new asset! :-)
Great video. Just a couple of comments. In Argentina they don't use rubs on their meat. Beef is just seasoned with coarse salt before it hits the grill. Your version of chimichurri is not the authentic chimichurri sauce from Argentina. Granted that there are many many recipes for chimichurri, but the traditional one does not use any kind of hot pepper and it does not use olive oil, instead just use any vegetable oil (Olive oil has too strong of a flavor for chimichurri). But, you made some nice changes to what is the traditional Argentinian beef ribs and chimichurri.
thanks, will keep vegetable oil in mind for next time
So, now I need a joetissiery...
for sure!
What's in the little tent behind you?
Looks like a pizza oven
hope you enjoyed the pizza oven reveal!
👍🏾
Cheers
Hi James, love you content and I have been single handedly convinced to buy a Joe based on the vids - you should be a dealer. That said, wanted to clear up my own confusion regarding diamond crystal salt and an inaccuracy in the video. Diamond crystal and Morton salt have exactly the same amount of sodium per gram of salt - it is salt after all. The difference is in the density of the salt crystals and the shape of the crystal. I believe Diamond is guilty of misleading marketing despite the utility of the salt. Because it packs less densely, people use less. Also, since it has a semi-hollow pyramidal shape - it dissolves quickly onto food. That said, if you measured by weight two samples from each and dissolved it in water, they would be the exact same (except for the anti-caking agents).
Hey James just did your pastor tacos last night , pretty darn good but I have a better was to load the spit. Wash you sink out so its clean then put the square end of the spit in the hole in your sink it will keep the spit upright and any mess ends up in the sink for super easy cleanup , no bags or clamps needed !! try it
Great idea!
Yeah it works really well and easy to wash the mess down the sink
You didn’t say anything about spritzing the ribs periodically. But noticed the dips in the MEATER probe temperature graft. Did you use a spritz?
yes with water and a little apple cider vinegar
Hi James love your channel! I just bought my first Komodo Joe. I’m just wondering where do you buy your meat? I.e Beef Ribs
thanks, local butcher (JNG in aldershot) or Costco
Love the idea but Argentinians don't eat tacos at all James!
Haha yes our dinner plan broke from tradition
This is great James, I love this experiment!
I am green with envy looking at those! Gimme!!
lol
Having done the same on my Kamado Joe Classic 3. I was really struggling keeping the temp in check. Was even hitting the 350 mark. I even used a tighter vent setting. I dont have the JoeTisserie, using another brand. But they are pretty much identical. Struggling to find any flaws in the setup....
What a wonderful idea adapting Kamado to grill Argentinean asado! This seems to be a winner, looks very delicious and easy. However, I would have pulled couple of the ribs sooner, cooked
to medium to medium well the Argentinian way, for the sake of comparison. I have got a video suggestion, that might work well on the Big Joe. Malcom Reed has a clip called Malcom Style Ribs cooking pork ribs on a barrel smoker. He rotates the grate periodically to move the ribs from direct to indirect zones. A good hybrid of direct charcoal and indirect smoking. Might be worth looking into.
Nice cook James! Did you pull them at 200-205 same as if indirect?
Why did you recommend not using any leftover charcoal here?
Looks great! Tough to beat that rotisserie flavor. Looked tasty!
You got that right!
Kosher salt doesn't have any less sodium than other salts. It is coarser so when you measure it by volume it is less dense as it is packed more loosely.
So for adding to meals where it dissolves a teaspoon of kosher salt will be less salty (less salt by weight) but for rubs or dry brine the results are the same.
Love your videos, there's lot of improvement you could've done specially on that "chimichurry" and if you'll call it Argentinian Asado should be with bread not with tortilla... activate the subtitles and translation and check Locos X el Asado, this guy have excellent videos about the traditional chimichurry. Not a heater man, I really love what you do here.
thanks for the feedback and agree, will check that out
Hi James nice cook i think i will make this, The knife looks not that handy, i wil use a normal knife😉
Thx for the upload and all your tips.
Kind regards Dennis
they were so tender a fork would suffice
Nice timing, I just spun some beef ribs on my Big Louisiana Joe Last week... I appreciate that chimi churi recipe, I am trying that today for sure. Cheers!
cheers!
Wood fire pizza oven under the cover? Watched videos with that offset in the background. Can’t wait to see some homemade pizza of bread on a wood oven?
for sure!
Love these, done them and they are delicious 👍🏻 I’d have chimichurry with every piece of beef I eat, that stuff is addictive!
its so good!
Hi James could you do an Asian pork rib recipe please that’s suitable for a Joe jr?
good idea, will add to my to-do list
Another great video. Looks amazing! Do you know if the Joetisserie fits the Classic Joe 1?
If you check the links below the video, he has a amazon link to the classic joetissiery. :)
Great video!! After a lot of toil and research, and watching probably every video you've put out on the Kamado Joe, I just set mine up earlier this week and I'm already loving it!
Glad to hear it! Congrats
I am new to using the JoeTisserie, i see that you didn’t use the charcoal basket divider when you banked your coals to the back. Is there a reason not to use it?
I like being able to rake it around depending on doneness so the divider gets in the way
Another inspirational video. I’ll be trying it this week. Thanks
hope it turned out great!
Great Video and recipe. I need to find Dino bones somewhere. Might have to order them because I don't remember see them at any of the stores around here.
try ordering from local butcher
I like your production skills change on this video, nice work!
I’ll be trying this method you’ve sold me on.
Please, talk to us about that li’l tent that’s set up on the countertop behind your right shoulder, Thank-You!
Norm
thanks! hope you enjoyed the new pizza oven reveal
@@SmokingDadBBQ
Yuppers I’ve watched it, I think I’m happy w/the BigJoe DoJoe on my Summit, the ol’ patio’s gittin’ kinda crowded.
I've been wanting to cook some of these but the price is ridiculous. I see them at Costco occasionally, but I keep passing because it's the same price as a brisket but 50% bone. I don't get it.
is the grade the same? sometimes the beef rib is prime and the brisket is choice FYI
@@SmokingDadBBQ I'm not sure, but the Costco briskets around here are always prime as far as I've seen. It should at least be no worse grade. The price per pound is just higher on the ribs. I generally don't like to pay a premium price for bones. 💰🦴
Fantastic James can't wait to give these a go thanks for sharing Cheers.
LOL
I think this is the best en simpelist dish voor beef ribs, we all love to make and eat this.
so good
Hi James,
What is your experience with regard to the moisture content of the ribs when preparing it over direct heat versus indirect?
Gr Mike
Yeah, I was wondering about that, too. The ribs looked awesome but maybe a little... "stringy?" I would LOVE to cook some beef ribs with this method, but my brain is telling me that direct is going to be a little drier than indirect... Yes? No?
you gain on the flavour side, there was less smoke ring. the first cut looked stringy but the rest came off perfect so i cant fault the entire beef rib or method for that... i liked it and would do again but also wouldn't feel cheated for doing them normally
do I see a sneak peek at a new pizza oven where the JoeJr usually is?
hahah act surprised when the big reveal happens lol ... yes the Jr is with us camping at the moment
Kamado Joe needs to come out with a rotisserie for the Joe jr so I can try this
Hi Ken, just saw this comment.
Where are you located? I'm in the UK and have a Jnr.
Apparently the rotisserie for the kamado bono minimo fits the junior as the dimensions are the same.
A company called kamado kings sells them.
Not sure if that option is available to you, I've not tested this myself yet but I'm in a kamado joe Facebook group in the UK and it's on pretty good authority they fit.
No idea why kamado joe don't just do an official one I'm sure they'd sell loads.
Apparently all the minimo accessories fit the junior 👍🏻
Wow first thats looks soooo good
Nice simple cook
So good, cheers
Yum!
they were great!
Those are not tacos . Those are tortillas. You’re eating a burrito not a tacos
Greetings from Argentina 😁
Never thought of doing asado in the rotating accessory, interesting.
One small comment on you chimichurri, the classic one here is not spicy, we use bell peppers for it.
Got a Kamado a month ago and your videos have been really helpful 😁😁
Agree! It’s not meant to be a hot condiment. Two additional tips. One: for a Cadillac chimichurri sauce, add some smoked paprika. And two: a good chimichurri needs time for the flavors to Mary. So while about four hours in the fridge is a good minimum, ideally you’d make it eight hours or more in advance - maybe even the day before.
Great ideas, thanks!