I learn something new every time you post a video. Your videos are by far my favorite thing to watch on RUclips. I look forward to your content. Thank you for continuously posting and helping provide tips and tricks to perfect our Kamado cooking!
My favorite meal! I always have at least 1 tomahawk in the freezer, right now I have 4 of them, 2 for the channel and 2 for the family! Lobster on the grill is great and they were cooked perfect! Have a great holiday with your family James! Cheers1
I've spent months looking at different smokers/grills. All of that came to an end when I discovered your channel. I am now a proud owner of a Kamado Joe 3! I'd love some future videos on vegetables. I love cooking meats, don't get me wrong. But, a couple good videos on creative/useful ways to grill/smoke vegetables would be awesome!
Can you do a video on what you are able to cook on the Big Joe 3 versus the Classic 3? I am really interested in quantity and different dishes on different temperatures you can do in the same cook. Is there also room for a skillet etc.
Hi James, My J3 is due this week and I’ve watched almost all of your videos, they have been fantastic and very informative for me a novice!! Any advice on a great first cook for the whole family. We love a good steak or a spicy chicken. Back to watching the rest of your videos!!!
Yup waiting and giving the Joe time to do its thing is key to a good cook. I justdida couple of rotisserie young chickens on the jotisserie yesterday that I got from your affiliate link. They came out so good. Thanks for the video
James, Wow! Another inspiring cook! I will definitely have to try a tomahawk steak. I actually have never had it before. I have a question for you. I am trying to do a similar cook. I just picked up some sirloins and lobster tails. Would you recommend doing the sear first method with sirloin or sear only or reverse sear? They are about an inch thick. Thoughts? As always, thank you for your advice.
Merry Christmas James, and thanks for sharing your talent, and passion, for outdoor cooking. I am finding myself using the Big Joe for more all the time. It takes a great deal of patience to wait for the Big Joe to heat soak, when I have faster options, but you are an inspiration to me. Wishing you the best in 2021!
the internal meat can manage brisket doneness with a max internal temp of 100c and the ambient can do everything but inferno sear mode below 275c ... i use it before the sear and during the rest. i remove mine for the flame throwing sear
thanks. I wanted to have the lobster finish when the steak was ready. If I reverse seared the lobster would have to be done at a cooler temp and then would have gotten cold by the time the steak was done
Thank you for all the video and happy holidays! Will be ordering a BJ3 after new years and cannot wait to start using it and definitely following your lead with recipies 😊
That tomahawk looks really good... I've never seen one in the butcher case at our grocery store, and I don't think we have a dedicated butcher around here, so I've never had tomahawk. I tried lobster tail at Red Lobster once, and it tasted... like nothing. Literally nothing. Not bad, not good. Just tasted like whatever you dipped it in, so I haven't tried lobster since.
I learn something new every time you post a video. Your videos are by far my favorite thing to watch on RUclips. I look forward to your content. Thank you for continuously posting and helping provide tips and tricks to perfect our Kamado cooking!
Wow, thank you!
What a killer surf and turf! That sear looked awesome!
thanks Kevin
Need to try this!! :)) Why preparing the coals and grates left and right, instead of front and back, as we know, that the hottest area is the back?
then you can control how far back you go
Surf and turf is the bees knees!
exactly. never gets old
My favorite meal! I always have at least 1 tomahawk in the freezer, right now I have 4 of them, 2 for the channel and 2 for the family! Lobster on the grill is great and they were cooked perfect! Have a great holiday with your family James! Cheers1
thanks so much. merry Christmas
I've spent months looking at different smokers/grills. All of that came to an end when I discovered your channel. I am now a proud owner of a Kamado Joe 3! I'd love some future videos on vegetables. I love cooking meats, don't get me wrong. But, a couple good videos on creative/useful ways to grill/smoke vegetables would be awesome!
Welcome aboard! Will do for sure
Can you do a video on what you are able to cook on the Big Joe 3 versus the Classic 3? I am really interested in quantity and different dishes on different temperatures you can do in the same cook. Is there also room for a skillet etc.
Great idea! Will do
Love a tomahawk steak and lobster tail! Looks delicious!
Thank you 😋. merry Christmas Scott
Hi James,
My J3 is due this week and I’ve watched almost all of your videos, they have been fantastic and very informative for me a novice!!
Any advice on a great first cook for the whole family. We love a good steak or a spicy chicken.
Back to watching the rest of your videos!!!
those are two great options. maybe do both LOL
Love that golden crust! Great video
It's so good! thanks Ray
QQ. Is there any reason why you did not use the heat deflector to create indirect heat? Instead you put charcoal in just one side of the Kamado?
if you didn’t have the soapstone you could do the same type of setup. this works well for switching between sear and roast
Yup waiting and giving the Joe time to do its thing is key to a good cook. I justdida couple of rotisserie young chickens on the jotisserie yesterday that I got from your affiliate link. They came out so good. Thanks for the video
Sounds great! enjoy the JoeTisserie
James,
Wow! Another inspiring cook! I will definitely have to try a tomahawk steak. I actually have never had it before.
I have a question for you. I am trying to do a similar cook. I just picked up some sirloins and lobster tails.
Would you recommend doing the sear first method with sirloin or sear only or reverse sear?
They are about an inch thick. Thoughts?
As always, thank you for your advice.
Hope you enjoy. for thin cuts you can just sear about 3-4min per side total at 550-600. start with 2 min and check doneness as you go
Merry Christmas James, and thanks for sharing your talent, and passion, for outdoor cooking. I am finding myself using the Big Joe for more all the time. It takes a great deal of patience to wait for the Big Joe to heat soak, when I have faster options, but you are an inspiration to me. Wishing you the best in 2021!
Happy holidays! I use the torch so much as it’s now too hot in minutes if I’m not careful.
Another great videos... Would you recommend the overnight salt brine if you have time. Merry Christmas!
Yes, absolutely
Great video, I’ve been kicking around adding a soap stone to my big Joe for a couple of years now. Think this video just did it for me. Thanks!
Glad it was helpful! I wish I had this earlier on. it and the JoeTisserie I am using the most often
So the soapstone is different than the heat deflectors that comes with the Classic 3?
yes. the soapstone is a non porous antibacterial perfectly flat cooking surface whereas the deflectors are ceramic
I'm not sure if you already started it, but what would you serve a keto style side dish other than sweet potato fries, what would it be?
doing some prosciutto wrapped mozzarella and asparagus sticks, bacon Brussels and a few other keto sides for my Jan mini series
Please can I ask , I thought that you can only go to 200 degrees C with the meater
the internal meat can manage brisket doneness with a max internal temp of 100c and the ambient can do everything but inferno sear mode below 275c ... i use it before the sear and during the rest. i remove mine for the flame throwing sear
Wow. This looks amazing. Merry Christmas to you and the family. Another awesome video.
Thank you! You too!
Merry Christmas James!
merry Christmas
Can you use soapstone as a heat deflector?
yes. here is how I setup for that - ruclips.net/video/bvU8USFyIbQ/видео.html
Is it possible to spatchcock chicken on the joe jr or do you need to be up to the classic for more room?
yes. one fits just fine. it’s surprisingly capable
@@SmokingDadBBQ i appreciate your time, thank you. I saw people we able to do it on a weber 14in but wasn't sure about the 13in of the Jr.
@@jaybugni9272 this video shows a few ideas of what fits - ruclips.net/video/ErPo_i46f2w/видео.html
Mouthwatering and I’m not even a fish eater 😅.
Any plans on making an outdoor kitchen for the big and classic, like you had with the two classics ?
yes. just at the design phase now, new build coming in spring
God damn that looks amazing. Nice work!
haha thanks so much
Only got the kamado junior but your videos are so helpful can’t wait to put some lobster on there merry Xmas 😁
merry Christmas
Looks amazing James.
thanks so much
Looks awesome! What's the red handled knife?
it’s the F Dick Red Ajax chef
Man I need to go grab one now. Any reason you didn't reverse sear this tomahawk like you did last time?
thanks. I wanted to have the lobster finish when the steak was ready. If I reverse seared the lobster would have to be done at a cooler temp and then would have gotten cold by the time the steak was done
That makes sense, have you noticed any difference in the final product between the 2 methods?
Heck yeah James awesome meal for sure and I agree, love tomahawk steaks.
thanks Matt, happy holidays
looks amazing, and totally keto!
So good!
Awesome!!!!!
Thank you! Cheers!
Thank you for all the video and happy holidays! Will be ordering a BJ3 after new years and cannot wait to start using it and definitely following your lead with recipies 😊
God Jul !!!!!! 🎅🎄🤶🥂
merry Christmas
I'm not seafood guy (outside of I see food and eat it), but I'll take that steak off your hands :) Merry Christmas!
hahah merry Christmas
Happy Boxing Day !!!!
Same to you!
Ahhhhhmaaaazing
thanks so much
Where did your DIY bbq table go?
couldn’t make the big Joe fit so I am up for a new project come spring
That tomahawk looks really good... I've never seen one in the butcher case at our grocery store, and I don't think we have a dedicated butcher around here, so I've never had tomahawk.
I tried lobster tail at Red Lobster once, and it tasted... like nothing. Literally nothing. Not bad, not good. Just tasted like whatever you dipped it in, so I haven't tried lobster since.
Thanks for watching... Red Lobster is like the chick filet of chicken. good value, but never close to the best of flavour
So Nice 💘💘💘💘💘💘
Thanks