Crushing it and inspiring me to cook more interesting foods as always Chef Eric- Thank you for sharing this and being real about the bones needing modifying- Cheers!
🤣cheers. Awe I wanted the whole thing to work so bad but in the end 16 inches was the magic number. Interestingly enough, the roast as a whole got shorter by 1 inch after ot was rolled back up, jist got wider but it still needed a trim🤙🏽
Yeah... what to say... Nothing worse than to watch video like this1 at 0200am (Australia) and get mouth watered :)))). It's some sort high range of tyrany :-)))!!! Excellent Job Eric and congrats KJ guys you got chef like Eric. I'm gonna fire up my Classic 2 tomorrow for some pork roast... oh not tomorrow, it's today actually :-O... Well done chef and cheers for sharing!!!
LOL.. Let us know when you be back down here again ;-). Last brew was Pilsner Lager and Black Lager hybrid which is only lager concentrate and hop addition with Ale's yeast :), but Neipa is the next plan and sort of Fruity OZI Ale... when I finish some of my kegs :))). Have a good1 mate ;)
Chef Eric Gephart Hard to decide! Probably a spatchcock chicken for the first cook, but I have the Joetisserie and the DoJoe already delivered so there are lots of options! Do you have an email? Have a question “off line” for you. Thanks for all the great videos!
Great recipe there Chef Eric. Actually fired up the Cll Joetisserie this evening for a Porchetta cook that went down really well. Got to say for anyone considering a Joetisserie, it is an ace piece of kit that has the expected JK quality and it just works with no fuss. Done everything from leg of lamb, to pork roasts and chicken and it's been flawless. Never encountered the Marambre before but something worth trying for sure. Have a great weekend and looking forward to whatever you dream up next. Cheers from Adelaide!
I’m a little worried about damage to the motor with that flop on each rotation there though? You think that’s ok? For wow factor though guests are gonna go mad for it.
Ok that' crazy. I'm stoked, just have to spin it on my Big Joetisserie. I've thought about spinning a simple rib-eye roast but didn't ever find the motive to follow through before now. Now i will! what do you think about trying a little lower heat, maybe 330 to 325?
Loved that! My Joetisserie is down. What would you recommend as far doing this regular Joe style as in what smoke flavor or temperature since mine won't be spinning?
So lush and amazing. It's the main with all the sides wrapped up. That egg was a fun twist and the chimichurri brought just enough acid to compliment the fat of the ribeye. Definitely worth giving a go🔥⚡
Never could understand the purpose for the cowboy/ tomahawk long rib business! Seems so not necessary. Prefer meat off regular size bones of a rib roast.
I can't picture myself ever buying a joetisserie.. its just not needed on a grill this size.. I'd rather buy a rotisserie smoker big enough for a 90 pound pig.. good video but waste of money in my opinion
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Chef Eric, I am argentinian, I have eaten matambre all my life, but I didn’t see something like this ever. This is superb. Than you.
by far the best accessory I have ever purchased!
Fire, spit roasting & meat!
Definitely cannot go wrong there!
Great experience all the way around..."dude"!
Literally inspired me to add a rotisserie for my homemade outdoors grill after watching this video. Such an interesting idea.
Crushing it and inspiring me to cook more interesting foods as always Chef Eric- Thank you for sharing this and being real about the bones needing modifying- Cheers!
🤣cheers. Awe I wanted the whole thing to work so bad but in the end 16 inches was the magic number.
Interestingly enough, the roast as a whole got shorter by 1 inch after ot was rolled back up, jist got wider but it still needed a trim🤙🏽
Yeah... what to say... Nothing worse than to watch video like this1 at 0200am (Australia) and get mouth watered :)))). It's some sort high range of tyrany :-)))!!! Excellent Job Eric and congrats KJ guys you got chef like Eric. I'm gonna fire up my Classic 2 tomorrow for some pork roast... oh not tomorrow, it's today actually :-O... Well done chef and cheers for sharing!!!
Ha, cheers brother. Can't wait to get back to Australia!!! What's brewing these days?
LOL.. Let us know when you be back down here again ;-). Last brew was Pilsner Lager and Black Lager hybrid which is only lager concentrate and hop addition with Ale's yeast :), but Neipa is the next plan and sort of Fruity OZI Ale... when I finish some of my kegs :))). Have a good1 mate ;)
Nice job chef! Looks great from one chef to another thanks
Jesus Chef. Next level as always. Looks amazing.
Ha cheers Mars! What have you been grilling lately? Chef E
nice work Chef Eric! A new inspiration for a weekend cook 👍
Michael, this is such a fun cook. You could do it boneless as well but the marrow on the crust is worth the effort 🏆
Master chef going work. Unreal. !!!
Looks outstanding! Betting it’s delicious. Thanks for the demo! 🔥
Cheers Troy. The crust was ridiculous. I have done a slightly different version with pork but this was over the top.
What an awesome cook!!
Great video again Eric, maybe an idea for upcoming Christmas. Keep up the good work 🔥
Great thoug. I wonder if we could do something like this with the traditional ham???🔥⚡
My Big Joe III gets delivered in a few weeks! Can’t wait!
Nice Bob, what's your first cook going to be?
Chef Eric Gephart Hard to decide! Probably a spatchcock chicken for the first cook, but I have the Joetisserie and the DoJoe already delivered so there are lots of options! Do you have an email? Have a question “off line” for you. Thanks for all the great videos!
@@bobiglehart9554 eric.gephart@kamadojoe.com
This is awesome!
Amazing cook! I feel like I've been underutilizing my Joe after watching this video. Time to step my game up!!
Fantastic job. Well done. I'll bet Roel at Pitmaster X will be doing one pretty quick now.
Ha, you will probably see it in his next cookbook. It will be called the Pitmasterx ribeye 🤣 Love that guy⚡🖤
That's awesome I don't have a Joe Tisserie but I want one nice job
Great recipe there Chef Eric. Actually fired up the Cll Joetisserie this evening for a Porchetta cook that went down really well. Got to say for anyone considering a Joetisserie, it is an ace piece of kit that has the expected JK quality and it just works with no fuss. Done everything from leg of lamb, to pork roasts and chicken and it's been flawless.
Never encountered the Marambre before but something worth trying for sure. Have a great weekend and looking forward to whatever you dream up next. Cheers from Adelaide!
Cheers Miranda. Porchetta sandwiches on a ciabatta roll are one of my favorite Italian street foods🔥 keep me posted. Chef E
@@ChefEricGephart Will do Chef Eric, that's my intended leftover utilisation plan... ;)
Amazing!!! 😍😍
Cheers Art🏆
I know this is going to be great as always
Cheers Jeff, such a fun cook. How's you sauce?
Spectacular!
Cheers Darren, thanks for watching. Where are watching from today?
Chef E
Amazing never thought to do that on the Joetisserie! I’m gonna get me some tomahawk action this week
Awesome, keep us posted Paul🏆
Thank you for the video. How much charcoal did you use- 1 lb or more? Thanks
This looks awesome! The days before Nate I'm assuming?
That was epic!
Great cook! I need someone to cook some lechon (Filipino Style) on the Joetisserie. Gotta be a way...maybe pork belly?
Now we're talking Robert🔥 What's your sauce for that?
@@ChefEricGephart Vinegar, garlic, soy sauce !
@@robertash3953 don't forget the lemon grass!
Very nice recipe !!! Subscribed you ......
Cheers best food ever🤙🏽
THE WAS EPIC!!!
So freaking good. What's your go to off the kj this summer?
Raw beef with eggs is my favorite
The meat, sure it's awesome, but that truss work.... Superb!
Cracking work chef. I’m definitely giving this baby a spin!
Awe Chef Geoff, rhis cook will go down as a top 5 fun cook and delicious eat for sure🤙🏽
I’m a little worried about damage to the motor with that flop on each rotation there though? You think that’s ok? For wow factor though guests are gonna go mad for it.
@@GeoffTheChefOfficial not a worry and a slightly tighter truss and better rod placement would mitigate the flop🤙🏽
Ok that' crazy. I'm stoked, just have to spin it on my Big Joetisserie. I've thought about spinning a simple rib-eye roast but didn't ever find the motive to follow through before now. Now i will! what do you think about trying a little lower heat, maybe 330 to 325?
Yep, that's perfect 👌 keep us posted!
👊 Chef
Yo chef! This would be a great one for the family before hitting the beach🤙🏽
Loved that! My Joetisserie is down. What would you recommend as far doing this regular Joe style as in what smoke flavor or temperature since mine won't be spinning?
I would roast it direct with minimal charcoal around 325f. Here in NC we would go with Oak or Hickory 🤙🏾
Wow
Epic cook. I would have skipped the eggs though.
Wow! Kick @$$!
How'd it taste?!
So lush and amazing. It's the main with all the sides wrapped up. That egg was a fun twist and the chimichurri brought just enough acid to compliment the fat of the ribeye.
Definitely worth giving a go🔥⚡
👍🏾
A first.... hog-tied beef!
🤣 I have done a version of this with pork but this one..... so good
What are you grilling this weekend?
Chef E
@@ChefEricGephart Smoked bluefish to make pate and later, grilled 2-inch thick lamb loin chops.
@@dustisamust5602 Yes!!!!!
You are totally lost. Tomahawk is not near Matambre. Its a hole different cut of meat that comes from the overside of the flanksection.
Never could understand the purpose for the cowboy/ tomahawk long rib business! Seems so not necessary. Prefer meat off regular size bones of a rib roast.
Looks fun but too much work
I can't picture myself ever buying a joetisserie.. its just not needed on a grill this size.. I'd rather buy a rotisserie smoker big enough for a 90 pound pig.. good video but waste of money in my opinion
Such a fun acessorie. Love the self basting power. More acessories coming soon for the Joetisserie. Happy grilling🏆🦃✅