Just found this channel a few days ago. I've binge watched I've lost count of how many videos now. Absolutely brilliant content. My kamado gets delivered on Monday! Will continue to watch! Thanks for the videos!
Just did a pair of USDA Prime boneless ribeyes in the Joe Jr. (Kick Ash basket and FOGO charcoal) EXACTLY the way you did it in this video, taking them off the sear plate at 114 degrees before the sear (because they were not wagyu and because you said 114 degrees). Perfect! Thanks so much.
Hey James, i appreciate the sacrifice you are making on our behalf, eating all those wonderful meats, to show us the way to Kamado, been a big help to me. cheers from Australia
As always, a great video. I can't wait to try my first wagyu ribeye. I also have Truff hot sauce, so I'm excited to try it as a binder. Looks delicious!! 🤤🤤🤤
Dude that is awesome would love to have tried that and agree hot sauce it my go to binder for most cooks. That grates and final sear looks legit as well! Love the flow of the video with the transitions as well. Also agree on the probe point of use with temp control. Perfect reverse sear my man.
I have been tempted to tiptoe into the Kamado world, but didn’t want to go all in due to the cost…and my relatively small deck…which already has a natural gas grill, a Blackstone, and a great cooler that my son built for me. The Joe Jr. is a perfect way to do that without spending the cost of a full size kamado grill. Your videos have helped me decide on the Joe Jr. Thank you!
I like it, especially the flatter side as you can get a crust reaction.... my issue with the grill grates is they paint black lines which if you're not careful is just precise burnt lines vs. the millard reaction
Love your videos, I just got a Joe Jr last week. Is there any way you could try to write down your process for each video (ie bring the grill up to 300 for and put the steak on for X minutes) in the description? I am going to make your competition chicken thighs tonight but having a written version of the steps would be handy.
Hey James, another great video! Reverse sear steak is top of list for cooks aftrr I get my big joe III. I know your recent love for the Jr, but please do some vids on the BJ3!
I picked up a couple of really nice 2” think ribeye grilling steaks… how long (approximately) should they take to get up to 130 degrees internal temp in a 270 cook before the sear?
Yet again great video, could you comment on what makes this searplate better than the halfmoon castiron grid? Same material only half the surface. Do you know if the KJ Classic 3 metal side shelfs can be retrofitted to an Classic 2? Keep up the good work 🔥👍
Good question, if you have the half moon you are set and this would be a little redundant on the classic. I don't have a gen 2 nearby to test, but I assume the hinges are the same in which case you could easily swap the metal ones in
I’m actually impressed with the Joe Junior you cook with. How much food(like hamburgers) does it actually hold? Good for a family of 5? The Jr seems versatile for those quick cookouts.
its pretty crazy - this video is a random sampling of how versatile it is... i think it was 4 smash burgers at a time ruclips.net/video/ErPo_i46f2w/видео.html
Great videos like always. Can you test out Jealous Devil's Maxxx XL Briquets on the Joe Jr. Would love to see a quick cook like burgers and hot dogs since it seems like people want to fire up the Joe Jr. to get some food on the plate quickly.
When I watched your video on reverse searing using inferno mode I didn’t even think about cast iron. Based on maintenance I am not really tempted to try cast iron on the big joe. Plus if I had the money to spend I think I’d think I’d put it towards a spontaneous WAGYU ribeye that I bumped into in the grocery store, lmao. But I’m still curious, Is there any cook that you would insist should be done with cast iron?
Another great video, well done! One question, what is the strategy behind the shutdown procedure you showed, where you shut the bottom damper but leave the top open a little for a few minutes before closing it off for the hot cooks? Is this a ceramic, or gasket preservation thing, or?
Just how i settle the fire to not cause a fireball when/if you open the dome and reduces pressure on the ceramic if you close the dome having the top vent closed first as it adds a pressure pop downwards
Excellent video, and it looks fabulous! Love Wagyu! Have you used and/or compared the aftermarket grill grates on a KJ vs the sear plate? I bought the grill grates for my Big Joe III and it comes with a disclaimer not to exceed 650 deg dome temp on ceramic grill or risk damage. Upgrading from a Weber kettle, I never even considered too high of temp for the grill grates. With the Big Joe III I like being able to set divide and conquer for indirect on left, and then coals and lowest rack on the right for the reverse sear. However, I am a little timid in letting the temp shoot too high because of the temp limitation concern.
I haven't bought after market.... I am not sure if its a product safety issue, or the fact that grids at 900f would instantly burn the meat and paint black lines without getting any millard reaction
Another grate (pun intended) video James. Thinking of getting a Joe Jr next year. You did say a couple of months ago you might do something with a soapstone. Have you had any more thoughts about this?
great video as always, what is the difference reverse searing with a cast as opposed to the regular rack? I have so many accessories that even I think it rediculous
Other than a little more heat retention no difference, i only used it so i didn't have to switch and i could preheat the cast iron so for the sear portion the grate wasn't shocked with a sudden cold to hot temp change
So there I am scrolling marketplace and I come across not 1 but 2 big green egg chiminea’s. I had no idea they ever even made them. This doesn’t pertain to the video but I thought you might find it interesting like I did if you didn’t already know. Maybe you could make a video on interesting and limited edition products like that.
@@SmokingDadBBQ Great! I'm going to try my hand with a 3lb porterhouse tonight. I suppose I'll L&S with the def plate until 115 or so, remove def plate and grate, insert soapstone, get the temp up (using infrared thermometer) on the surface of the soapstone, and finally get the reverse sear. Fingers crossed!
@@SmokingDadBBQ On second thought, I wonder if placing the grate on the fire ring followed by placing the soapstone directly on the grate and closer to the fire would be better?
Great job as well. I appreciate you calling out the times... when I started, I always was worried when the smoking part of reverse sear only took 15-20 mins -- I kept thinking it was low and slow and that seemed fast. Calling out the durations is good for people to realize elapsed time. Good on ya. Now, the result... sweet baby Yoda! Mouthwatering.... never had wagu but will need to find and try -- I feel like it might hit the pocketbook hard from things I've seen. You only need one kidney to live right? LOL keep up the excellent content -- much love from the nation's capital!
Hey James: I bought a KoJotisserie. It worked for less than ten hours and then the cheap motor burned out, could smell the smoke. Tried several ways to contact K-jo customer service. Email does not work, no phone number to call, so the warranty is useless. For what they charge for accessories, they can easily afford to hire some folks in India or China or even the USA to answer calls about product problems. Before you buy a K-Jo or any accessory, make sure you contact them for warranty information. If you cannot reach them, then you might want to shop elsewhere!
Hey Ron, sorry to hear you've had a frustrating experience. Looks like you wrote the same comment in several videos so I will just answer this one. The KJ site has a support section which shows you how to get in contact for a warranty claim. There is not a warranty email or phone, its a web forum located here - www.kamadojoe.com/pages/contact Alternatively you can work through an authorized local retailer if thats where you purchased
you mentioned two words that right now I can't stand lol. Dry Brine. I literally just did an experiment video on dry brining and thought it was the most over rated thing ever. I lightly covered top and bottom sides in salt, put in on a cooling tray, in the fridge overnight, and cooked the next day. That steak was so salty it ruined in. I almost always buy dry aged beef... maybe it's just what I'm used to, but don't you find dry brined beef salty? Do you rinse it?
I didn’t catch in your video but I suspect you used table salt and not diamond kosher crystal salt (mild / less salty salt) for the dry brine. my first experience was awful and it took years to try again... we ruined some dry aged NY strip steaks for New Year’s Eve. they were so salty a deer wouldn’t even want them... but we used the wrong salt. I was skeptics to try again but trust me when I say, the salt matters. also if you dry brine, don’t add more salt unless you feel it needs some finishing salt after tasting. it looked like you added your pepper and Pinot noir salt to both ahead of the cook which would further increase the salt content ... the rubs I make have no salt because I often dry brine ahead of time
Smoking Dad BBQ well good to know I’m not alone! 😁 I can’t remember if I used Pink Salt or Morton’s Kosher. I’m pretty sure I used Morton’s. Trying to use the last of it. I switched to Diamond because it’s way better on home made pasta. Usually use it on steak now as well. Make a good point about salting again before the cook. Looks like I need to give it another shot. Thanks for the tips!!
Smoking Dad BBQ LOL pretty positive I didn’t do that. I don’t know why it popped in my head. I haven’t used that on steak in years but since it popped in my head I second guessed myself. I think it was thinking about grinding up the salt when I put it on the grill. Needed my morning coffee to get the brain kick started hah
yes i used to use cast iron all the time when i started... but i had a hard time keeping the seasoning with high heat burning it off, some food acidity can peel it and weather encouraging rust but its better to use it all the time and keep adding seasoning (i.e. cook burgers and its good as new) than once in a blue moon where those issues don't take care of themselves
Great video James, never tried Wagyu, much less real Wagyu (I doubt anywhere within a hundred miles of me even sells the fake stuff, much less the real stuff e.g. Kobe). These days, I prefer to get an all-over Maillard reaction instead of grill marks. I use a cold grate (so the meat is seared by the fire but not the grate), a cast iron griddle / skillet, one of those sous vide torches would probably work, etc, to get that flavor all over instead of just on grill marks. I remember you talking about the Diamond kosher salt in an older video, I want to say I remember you saying something about you liked it for dry brining because it didn't flavor the meat or something, is that correct?
yes exactly... diamond kosher is my dry brine salt, it helps with tenderness and unlocking/enhancing the natural flavours of the protein without adding a distinct salt flavour. The smoked salt is larger / more course and I use in soups and chilli etc. where you want some smoke / salt flavour as well as days like this where I didn't have time to salt brine and I am trying to make up for some lost time. The final is the Fleur De Sel finishing salt which helps things really pop on the tongue when you eat it. I never want to over salt as you can't go back... if you're just a touch under you can get the balance right with finishing salts
need to make a video. in short scrape off, acetone clean, dry well, install new without stretching, don’t line up seems top and bottom for a better seal, 350-400 break in burn. leave shut 24 hours and good to go
I have always viewed carryover differently than you explained. Once you’ve taken the meat off the high heat, that heat source is no longer relevant. What is the remaining heat source? It is the outside of the meat. You’re measuring INTERNAL temperature, which is ~114 degrees. What is the SURFACE temperature? I’ve never measured it but it would be fairly close to the heat of the chamber at the point at which you remove the meat. Some of the surface temperature will dissipate into the air but some will continue to heat the interior of the meat.
Hey I really like your channel. Been watching a while! That said, I believe the dome thermometer does you no good when you are about to sear a piece of meat. You said it yourself; the cast iron is directly above a super hot blazing fire. It will have absorbed more than the dome would have, but not only that; you had your cast iron searing rack on the lower setting. The proximity of the meat to the fire is a real issue because you don’t have the opportunity to build a crust before you burn the meat. The result is a charred exterior due to a) flare ups (especially with Wagyu) and b) the proximity to the super hot blazing fire. May I ask why you didn’t opt for the higher setting to increase the distance? I learned this the hard way myself by doing exactly what you did just now with a tomahawk. It all depends on your preference, I personally don’t prefer the charred blackness of that type of sear. The Argentinians say that when searing the flames should never touch the meat due its adverse effects on the flavor and I tend to agree with them. These are not criticisms by the way, at best preference differences. If I may suggest: try using a big joe and reverse searing on a high temp but with the furthest possible distance from the actual flames themselves. Using a charcoal basket divider can be of use here. Check out Ballistic BBQ here on youtube and how he sears on a Sunterra Asado type grill. It looks heavenly and is also doable on a kamado with the right techniques. Again the interior of the steak looked great and I’m sure I would have enjoyed it, so please don’t take my comments as “hate” or anything like that. Thanks for the content!
@@SmokingDadBBQ yeah could be, using the Canadian version. Your neighbor north-east from Stouffville! You gotta tell your Canadian sources :D, it took me a while to find Meat Church rubs here, putting an order today from Dicksons BBQ.
Do you have any direct contacts at KJ? If so and you can glean any insight as to when they expect to be able to fill backorders on the KJ Jr. that would be greatly appreciated!
While I was sitting here dreaming about steak... on your classic, you could put the sear plate on the bottom, place your heat deflectors directly on the plate... that would make the move to inferno mode quicker because your searing plate would already be pretty darn hot! :)
I don't mean this in a mean or disrespectful or any negative way, but is there a reason why you always type it as waygu? Shouldn't it be wagyu? As always, loving your content!
I am not a huge fan of the app so I deliberately didn't link to it, but if you are interested - www.ink-bird.com/products-bluetooth-thermometer-ibbq4t.html
Wait whaaaaaaat? This can not be the first steak cooking video you have ever seen. Surely this is a troll post right? I like mine about 6 degrees higher than his but its still safe.
Just found this channel a few days ago. I've binge watched I've lost count of how many videos now. Absolutely brilliant content. My kamado gets delivered on Monday!
Will continue to watch! Thanks for the videos!
today is the day. congratulations
This channel is at the very top of BBQ content channels. The content is fantastic.
Just did a pair of USDA Prime boneless ribeyes in the Joe Jr. (Kick Ash basket and FOGO charcoal) EXACTLY the way you did it in this video, taking them off the sear plate at 114 degrees before the sear (because they were not wagyu and because you said 114 degrees). Perfect! Thanks so much.
so glad you got the same great results!
That sear plate looks amazing! A true change changer.
I think so too! thanks for watching and commenting
Hey James, i appreciate the sacrifice you are making on our behalf, eating all those wonderful meats, to show us the way to Kamado, been a big help to me. cheers from Australia
hahah cheers Paul
You aint kidding"Nailed it". Top to bottom perfectly done. Awesome job buddy!
Thank you! Cheers Tommy
I am just happy I found this channel. Still watching past episodes.
thanks 🙏
I love cast iron in the grill. The steak turned out great. I have to keep mine well oiled to keep the rust off. Take care James.
Right on and absolutely good tip on the oil
That Joe Jr is a beaut!!!! And the ribeye looks DEEEELISH!!!!🤤🤤🤤🤤
thanks so much
Great job with the sear plate and fantastic looking Wagyu Ribeye.
Thank you very much!
As always, a great video. I can't wait to try my first wagyu ribeye. I also have Truff hot sauce, so I'm excited to try it as a binder. Looks delicious!! 🤤🤤🤤
It's so good! Hope you enjoy
I've never tasted Wagu beef. My mouth began watering as soon as you cut into that steak. Wow!
Thanks for watching.... its very rich, but for special occasions so worth it
Learned allot from this guy already and i just discovered his videos yesterday. Thanks ! (also for adding temperatures C)
thanks. cheers
This dude convinced me to buy a joe needs a sponsorship
Just had my first Wagyu and love it! Nice cook!
Very nice! Thanks for watching
I have been eyeing those wagyu steaks at J&G for months now! Good job James.
fantastic. Peter and the crew do good work
Cooked perfectly. Nice job!
Thank you 😋
Dude that is awesome would love to have tried that and agree hot sauce it my go to binder for most cooks. That grates and final sear looks legit as well! Love the flow of the video with the transitions as well. Also agree on the probe point of use with temp control. Perfect reverse sear my man.
Right on, so glad to hear that from a pro like you Matt
I have been tempted to tiptoe into the Kamado world, but didn’t want to go all in due to the cost…and my relatively small deck…which already has a natural gas grill, a Blackstone, and a great cooler that my son built for me. The Joe Jr. is a perfect way to do that without spending the cost of a full size kamado grill. Your videos have helped me decide on the Joe Jr. Thank you!
Glad to help!
That seems cool and I’ve been looking at this since it came out vs grill grates for those perfect hatch marks. Any opinion on this?
I like it, especially the flatter side as you can get a crust reaction.... my issue with the grill grates is they paint black lines which if you're not careful is just precise burnt lines vs. the millard reaction
Love the way u cooked this ribeye, here in the south we add way more BBQ rubs, but u definitely did a great job today.
Thanks... i can try that, but with wagyu i normally try to not distract from the flavour of the beef itself
Love your videos, I just got a Joe Jr last week. Is there any way you could try to write down your process for each video (ie bring the grill up to 300 for and put the steak on for X minutes) in the description? I am going to make your competition chicken thighs tonight but having a written version of the steps would be handy.
Great idea! I need to work on that, I have been so focused on the videos I often overlook the text portion
Now I am hungry for steak! Nice cook James! Looked perfect! Cheers!
So good. thanks
My classic 3 should be here next week....can't wait!
congratulations
Hey James, another great video! Reverse sear steak is top of list for cooks aftrr I get my big joe III. I know your recent love for the Jr, but please do some vids on the BJ3!
right on. I just recorded a Waygu tri tip on the soapstone on the big Joe 😊
Would you recommend a dry brine on a big wagyu time permitting?
Smash the like button for this awsome guy!! 👏
Thank-you, cheers
Do you ever use wood chunks (mesquite, post oak, etc) when reverse searing a steak?
Absolutely... just recorded a reverse sear wagyu tritip on the soap stone and had a large chunk of oak in there. I use peach and oak regularly
I picked up a couple of really nice 2” think ribeye grilling steaks… how long (approximately) should they take to get up to 130 degrees internal temp in a 270 cook before the sear?
30-45 min is normal. really depends if they are room temp or refrigerated
@@SmokingDadBBQ Thanks James… always room temp
Hello from the UK. Fantastic videos for the Joe Junior. Thanks.
Thanks for watching!
My man gushers candies are still amazing and it is a wonderful analogy
hahaha thanks Adam
with the sear plate, would you use the KJ as a grill? like the setup you had when you were adding the sear marks.
100% you can
When searing with the sear grate, would it be better for sear grate to sit on top of the wire rack or does it need to be that close to sear.?
sometimes the space helps manage flair ups from fat drippings
Yet again great video, could you comment on what makes this searplate better than the halfmoon castiron grid? Same material only half the surface. Do you know if the KJ Classic 3 metal side shelfs can be retrofitted to an Classic 2? Keep up the good work 🔥👍
Good question, if you have the half moon you are set and this would be a little redundant on the classic. I don't have a gen 2 nearby to test, but I assume the hinges are the same in which case you could easily swap the metal ones in
I’m actually impressed with the Joe Junior you cook with. How much food(like hamburgers) does it actually hold? Good for a family of 5? The Jr seems versatile for those quick cookouts.
its pretty crazy - this video is a random sampling of how versatile it is... i think it was 4 smash burgers at a time ruclips.net/video/ErPo_i46f2w/видео.html
I’ve been on the fence with the sear plate for use in my classic. What are your thoughts on using this seat plate strictly for the classic?
I would do the soapstone in the classic as its more versatile for many great cooks
Smoking Dad BBQ thanks for the input!
I noticed that a couple of videos ago your joe jr had a different vent cap on top. Do you like the original more?
hehehe that did sneak in there, saving it for an official review while I have been doing some testing in the background for the research on the video
Get yourself a FlameBoss 500. I use that and the Meater Block and love both.
Would you wait for that dome temp in a real cold -40 winter too?
yes, it gets hot amazing in not that different of time
Great videos like always. Can you test out Jealous Devil's Maxxx XL Briquets on the Joe Jr. Would love to see a quick cook like burgers and hot dogs since it seems like people want to fire up the Joe Jr. to get some food on the plate quickly.
Great suggestion! I just so happened to have ordered a bag for something like this
When I watched your video on reverse searing using inferno mode I didn’t even think about cast iron. Based on maintenance I am not really tempted to try cast iron on the big joe. Plus if I had the money to spend I think I’d think I’d put it towards a spontaneous WAGYU ribeye that I bumped into in the grocery store, lmao. But I’m still curious, Is there any cook that you would insist should be done with cast iron?
given the choice, i vote soapstone
Another great video, well done! One question, what is the strategy behind the shutdown procedure you showed, where you shut the bottom damper but leave the top open a little for a few minutes before closing it off for the hot cooks? Is this a ceramic, or gasket preservation thing, or?
Just how i settle the fire to not cause a fireball when/if you open the dome and reduces pressure on the ceramic if you close the dome having the top vent closed first as it adds a pressure pop downwards
@@SmokingDadBBQ Makes total sense, thanks for the explanation.
Excellent video, and it looks fabulous! Love Wagyu! Have you used and/or compared the aftermarket grill grates on a KJ vs the sear plate? I bought the grill grates for my Big Joe III and it comes with a disclaimer not to exceed 650 deg dome temp on ceramic grill or risk damage. Upgrading from a Weber kettle, I never even considered too high of temp for the grill grates. With the Big Joe III I like being able to set divide and conquer for indirect on left, and then coals and lowest rack on the right for the reverse sear. However, I am a little timid in letting the temp shoot too high because of the temp limitation concern.
I haven't bought after market.... I am not sure if its a product safety issue, or the fact that grids at 900f would instantly burn the meat and paint black lines without getting any millard reaction
Hiya, did the sear plate come pre-seasoned or did you have to do it yourself?
comes seasoned
Nice video and cook. That's a good thick ribeye. Any idea what it weighed roughly?
oh good question I can’t remember. it would be between 1-2lbs
Great video James
thanks Neil
Another grate (pun intended) video James. Thinking of getting a Joe Jr next year. You did say a couple of months ago you might do something with a soapstone. Have you had any more thoughts about this?
I just finished recording a Wagyu tritip on the soapstone ... will be out soon!
Beef Gushers, brilliant!
hehe thanks 😊
great video as always, what is the difference reverse searing with a cast as opposed to the regular rack? I have so many accessories that even I think it rediculous
Other than a little more heat retention no difference, i only used it so i didn't have to switch and i could preheat the cast iron so for the sear portion the grate wasn't shocked with a sudden cold to hot temp change
Hey, James. It's fall now, so have you ever considered smoking a turkey on your KJ?
I need to do a newer video as this was one of my first 3 i think - ruclips.net/video/LBnhuQD816k/видео.html love the end result though
Love the Mississippi accent!
😂
Got my KJjr sear plate a couple of weeks ago, love it!
So there I am scrolling marketplace and I come across not 1 but 2 big green egg chiminea’s. I had no idea they ever even made them. This doesn’t pertain to the video but I thought you might find it interesting like I did if you didn’t already know. Maybe you could make a video on interesting and limited edition products like that.
Those are hard to come by, pretty cool 👍
Great to hear! Which side do you prefer/use more often?
Looking for a sear plate, all gone on Amazon. Checking local bbq stores.
Smoking Dad BBQ I’ve used the flat sear side most often. I’ll be posting a chicken that I recently grilled . It was delicious. I’ll tag you.
Wonder if you would do a Joe Jr. soapstone cook? Just got one and wondered how I would do a L&S steak with soapstone reverse sear. Thanks!
Great suggestion! Mine is on order!!
@@SmokingDadBBQ Great! I'm going to try my hand with a 3lb porterhouse tonight. I suppose I'll L&S with the def plate until 115 or so, remove def plate and grate, insert soapstone, get the temp up (using infrared thermometer) on the surface of the soapstone, and finally get the reverse sear. Fingers crossed!
@@SmokingDadBBQ On second thought, I wonder if placing the grate on the fire ring followed by placing the soapstone directly on the grate and closer to the fire would be better?
Would love a griddle plate for the Joe Jr
wouldn't that be sweet
Great job as well. I appreciate you calling out the times... when I started, I always was worried when the smoking part of reverse sear only took 15-20 mins -- I kept thinking it was low and slow and that seemed fast. Calling out the durations is good for people to realize elapsed time. Good on ya. Now, the result... sweet baby Yoda! Mouthwatering.... never had wagu but will need to find and try -- I feel like it might hit the pocketbook hard from things I've seen. You only need one kidney to live right? LOL keep up the excellent content -- much love from the nation's capital!
hahaha thanks so much, glad the times was helpful
I love your videos but I'm jealous. I ordered my Joe Jr almost a month ago and I'm not a patient person. Keep those Jr vids going please
I have a few more Joe Jr. tricks up my sleeve for the fall
Great! Love my joe jr, but the kick ash basket seems to be out of stock everywhere here in Europe...
Oh no! bbq gear seems to be sold out almost everywhere
Hey James: I bought a KoJotisserie. It worked for less than ten hours and then the cheap motor burned out, could smell the smoke. Tried several ways to contact K-jo customer service. Email does not work, no phone number to call, so the warranty is useless. For what they charge for accessories, they can easily afford to hire some folks in India or China or even the USA to answer calls about product problems. Before you buy a K-Jo or any accessory, make sure you contact them for warranty information. If you cannot reach them, then you might want to shop elsewhere!
Hey Ron, sorry to hear you've had a frustrating experience. Looks like you wrote the same comment in several videos so I will just answer this one.
The KJ site has a support section which shows you how to get in contact for a warranty claim. There is not a warranty email or phone, its a web forum located here - www.kamadojoe.com/pages/contact
Alternatively you can work through an authorized local retailer if thats where you purchased
I couldn't find the cast iron sear Plate you used on Amazon. Do you know where I can get it. Thanks
Try this one - amzn.to/3yAWUYT
Hey James, how long did you rest the steak after the sear?
When you do the reverse sear the steak rested waiting for the temp to come up so you don’t need to rest a second time
@@SmokingDadBBQ Awesome thanks! We couldn't wait anyway :P
When you let the steak rest, are you wrapping it in aluminum foil?
no I find I get about 10f without foil pretty consistently so I just plan for that
you mentioned two words that right now I can't stand lol. Dry Brine. I literally just did an experiment video on dry brining and thought it was the most over rated thing ever. I lightly covered top and bottom sides in salt, put in on a cooling tray, in the fridge overnight, and cooked the next day. That steak was so salty it ruined in. I almost always buy dry aged beef... maybe it's just what I'm used to, but don't you find dry brined beef salty? Do you rinse it?
I didn’t catch in your video but I suspect you used table salt and not diamond kosher crystal salt (mild / less salty salt) for the dry brine. my first experience was awful and it took years to try again... we ruined some dry aged NY strip steaks for New Year’s Eve. they were so salty a deer wouldn’t even want them... but we used the wrong salt. I was skeptics to try again but trust me when I say, the salt matters. also if you dry brine, don’t add more salt unless you feel it needs some finishing salt after tasting. it looked like you added your pepper and Pinot noir salt to both ahead of the cook which would further increase the salt content ... the rubs I make have no salt because I often dry brine ahead of time
Smoking Dad BBQ well good to know I’m not alone! 😁 I can’t remember if I used Pink Salt or Morton’s Kosher. I’m pretty sure I used Morton’s. Trying to use the last of it. I switched to Diamond because it’s way better on home made pasta. Usually use it on steak now as well.
Make a good point about salting again before the cook. Looks like I need to give it another shot. Thanks for the tips!!
Rum and Cook definitely do not use pink salt unless you’re making pastrami 😂
Smoking Dad BBQ LOL pretty positive I didn’t do that. I don’t know why it popped in my head. I haven’t used that on steak in years but since it popped in my head I second guessed myself. I think it was thinking about grinding up the salt when I put it on the grill. Needed my morning coffee to get the brain kick started hah
It's RAW!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
In the photo yes... thats before we cooked it 😂
Can you use the sear plate as your main cooking surface all the time?
yes i used to use cast iron all the time when i started... but i had a hard time keeping the seasoning with high heat burning it off, some food acidity can peel it and weather encouraging rust but its better to use it all the time and keep adding seasoning (i.e. cook burgers and its good as new) than once in a blue moon where those issues don't take care of themselves
Great video James, never tried Wagyu, much less real Wagyu (I doubt anywhere within a hundred miles of me even sells the fake stuff, much less the real stuff e.g. Kobe). These days, I prefer to get an all-over Maillard reaction instead of grill marks. I use a cold grate (so the meat is seared by the fire but not the grate), a cast iron griddle / skillet, one of those sous vide torches would probably work, etc, to get that flavor all over instead of just on grill marks.
I remember you talking about the Diamond kosher salt in an older video, I want to say I remember you saying something about you liked it for dry brining because it didn't flavor the meat or something, is that correct?
yes exactly... diamond kosher is my dry brine salt, it helps with tenderness and unlocking/enhancing the natural flavours of the protein without adding a distinct salt flavour. The smoked salt is larger / more course and I use in soups and chilli etc. where you want some smoke / salt flavour as well as days like this where I didn't have time to salt brine and I am trying to make up for some lost time. The final is the Fleur De Sel finishing salt which helps things really pop on the tongue when you eat it. I never want to over salt as you can't go back... if you're just a touch under you can get the balance right with finishing salts
Could you do a video using the sear plate on the lowest setting of the classic for a reverse sear?
Sure, will try and find a spot in the lineup to show this
James or all, any tips or tricks on KJJ gasket repair? Mine is wearing thin based on all the holiday cooks.
need to make a video. in short scrape off, acetone clean, dry well, install new without stretching, don’t line up seems top and bottom for a better seal, 350-400 break in burn. leave shut 24 hours and good to go
Is there a handle for the grate, how do you liftit when it's hot.??????
i use my high heat gloves, otherwise you can use your ash tool to hook lift it out
I have always viewed carryover differently than you explained. Once you’ve taken the meat off the high heat, that heat source is no longer relevant. What is the remaining heat source? It is the outside of the meat. You’re measuring INTERNAL temperature, which is ~114 degrees. What is the SURFACE temperature? I’ve never measured it but it would be fairly close to the heat of the chamber at the point at which you remove the meat. Some of the surface temperature will dissipate into the air but some will continue to heat the interior of the meat.
interesting, all I know is that it continues to cook so that’s what I plan for 😂
Hey I really like your channel. Been watching a while! That said, I believe the dome thermometer does you no good when you are about to sear a piece of meat.
You said it yourself; the cast iron is directly above a super hot blazing fire. It will have absorbed more than the dome would have, but not only that; you had your cast iron searing rack on the lower setting. The proximity of the meat to the fire is a real issue because you don’t have the opportunity to build a crust before you burn the meat.
The result is a charred exterior due to a) flare ups (especially with Wagyu) and b) the proximity to the super hot blazing fire. May I ask why you didn’t opt for the higher setting to increase the distance? I learned this the hard way myself by doing exactly what you did just now with a tomahawk.
It all depends on your preference, I personally don’t prefer the charred blackness of that type of sear. The Argentinians say that when searing the flames should never touch the meat due its adverse effects on the flavor and I tend to agree with them. These are not criticisms by the way, at best preference differences.
If I may suggest: try using a big joe and reverse searing on a high temp but with the furthest possible distance from the actual flames themselves. Using a charcoal basket divider can be of use here. Check out Ballistic BBQ here on youtube and how he sears on a Sunterra Asado type grill. It looks heavenly and is also doable on a kamado with the right techniques.
Again the interior of the steak looked great and I’m sure I would have enjoyed it, so please don’t take my comments as “hate” or anything like that. Thanks for the content!
the new IR probe i got is helping manage surface temps way better as it lets you know if you've over / under done it
Where do you get your charcoal?
Dickson bbq in Toronto
Hey James, the link to the hot sauce is wrong. might wanna look into that. The steak looks amazing!!!
Thanks for letting me know, what country store are you using? I think it might be a US only link?
@@SmokingDadBBQ yeah could be, using the Canadian version. Your neighbor north-east from Stouffville! You gotta tell your Canadian sources :D, it took me a while to find Meat Church rubs here, putting an order today from Dicksons BBQ.
Looks great. Is there any reason you don’t use an iKamand?
I just did my first cook with one for a video on the KJ channel that will be out soon
@@SmokingDadBBQ Looking forward to that video.
Do you have any direct contacts at KJ? If so and you can glean any insight as to when they expect to be able to fill backorders on the KJ Jr. that would be greatly appreciated!
In Canada? If its the same as a friends i understand 2.5 weeks there is a bunch of stuff including the Jr. coming in
@@SmokingDadBBQ Yes in Canada - Local dealer is @luxebbq
Scott Jones ok so it should be soon. Congratulations
More jr videos please you are greate Tomas from Sweden
More to come!
While I was sitting here dreaming about steak... on your classic, you could put the sear plate on the bottom, place your heat deflectors directly on the plate... that would make the move to inferno mode quicker because your searing plate would already be pretty darn hot! :)
Great idea
Did you just say “I’m going to Wagyu through”? :)
lol not sure. maybe I did
I think you need to take the waygu off sooner to land at a final of 135, personally
this one landed at 132... if i took it off sooner it would be even more below the 135 you wanted to hit
@@SmokingDadBBQ interesting thanks!
Yea the kids will be eating Mac and cheese, definitely not the steak 😂
lol
this is the sound/audio quality you supposed to have. good work on improving the equipment!
Thanks... told you I have some new gear / toys 😊
Mmmmm… beef gusher!
hhaha so good
I don't mean this in a mean or disrespectful or any negative way, but is there a reason why you always type it as waygu? Shouldn't it be wagyu? As always, loving your content!
Opps lol, thanks for letting me know... fixed
Naw man, Waygu is the way it's spelled once cooked to perfection.
M L hahah I will take it
Went to the bank and tried to get a loan to patent Beef Gushers...denied 🤔
hahahahaha
2/8".... is that the same as 3/12"?????
lol yes... 1/4" would have made more sense in hindsight
thermometer type please
I am not a huge fan of the app so I deliberately didn't link to it, but if you are interested - www.ink-bird.com/products-bluetooth-thermometer-ibbq4t.html
season a wagyu with hot sauce what a waste
it’s truffle oil sauce. don’t knock it until you’ve tried it
Beef should never EVER be pink in the middle, good luck with recovering from salmonella 😬
😂 thats an FDA approved safe temp for consuming beef.... if it was chicken, you'd have a point lol
Lol you can eat beef raw
MrJoepeps 100%
John Ugarte my children when they were babies liked over cooked beef too. Even they know better now 😂
Wait whaaaaaaat? This can not be the first steak cooking video you have ever seen. Surely this is a troll post right?
I like mine about 6 degrees higher than his but its still safe.