I SEARED my steak with BOURBON & THIS happened... Kamado Joe reverse seared tomahawk ribeye steak!
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- Опубликовано: 29 июн 2024
- Flambe searing your steak with bourbon not only looks spectacular, its got the taste to back it up! I show you how to reverse sear a tomahawk ribeye and fireball flambe finish it with my favourite bourbon sear for the ultimate Kamado Joe steak.
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Chapters
00:00 - Flambe sear intro
01:37 - My NEW dry brine rub
04:54- Steak prep
05:49 - Grill setup for the double duty soapstone
07:18 - When to pull your steaks for the perfect doneness
09:38 - Vent settings
11:46 - Switch from low & slow to hot & fast
13:49 - The fireball sear
14:50 - Taste test
#SMOKINGDADBBQ #Bourbonsteak #Flambe
@KamadoJoeGrills @MEATER @Dalstrong @FOGOcharcoal 
Хобби
Amazing video James! Love the pepper cannon almost as much as I love those bourbon flames!
Thanks Al
Bourbon and a tomahawk two of my favourite things! Perfectly executed
Mine too!
James! I’ve been watching your videos for like 3 months now. I finally got my big Joe 2 weeks ago. I’m doing the five cooks that you suggested for a beginner Kamado Joe cook. I just made this tomahawk and it was awesome. I’m struggling to cool the big Joe down, I guess I’ll get it with thing. Cook number 3 next weeks. Cannot wait to see how those baby backs come out. Thank you so much James. Big fan.
thanks so much, and congrats on your new joe
Great video James. A TON of detailed info on how to nail a perfect Tomahawk. I love how you used Bourbon to sear it. Never thought of that!
You bet! Thanks Steve
Great cook - love the bourbon sear idea! Can’t wait to give it a go!
Cheers
Congradulations!!!
You nailed it.
Best method yet.
Thank you! Cheers!
Love the outdoor kitchen James.
thanks
ribeye looks delish. Love using bourbon in cooks. great video. great info. looking forward to more
Thanks for watching!
Great video James, Tomahawk is on the menu thanks so much for sharing.
Did this last night and it came out great! Thanks
Great to hear!
Love this mate. I do the same myself with Irish whiskey at times. Definitely brings an extra flavour profile to the steak
Couldn't agree more!
Dang that looked amazing James!
thanks so much al
Very appetizing. I have got to try this.
Hope you enjoy
Big fan of fresh ground pepper myself. My grinder is a little quicker than your reg one, but the pepper cannon lives up to it's name! Nice cook, always fun when you can play with fire 🔥😆
100%
Hey James, absolutely love your videos, watched loads of them already and planning to buy my first kamado early next year (currently have a regular charcoal grill). My question: you've done so many great videos on how to cook meat, would you consider doing a/some video(s) on sides to go with proteins? Keep up the great work!
Thanks James, I don't think I'll ever try the bourbon finish, but the detail on steak prep and cooking are much appreciated. Also, I think you have a little bit of pyro in you.
hahaha.... some days.... a lot lol
That’s such a good idea of how to do a steak, using the soap stone for indirect and it’s already up to heat then for the sear! Genius! You wouldn’t mix this with a sear sauce right?
Hi James. Great video. I love the updated recipe. Original comment changed bc I misunderstood what I was reading.
Hope you enjoy
Nothing like watching a seared-out steak at 7AM. lol an Interesting experiment. Looked Yummy! Nice explanation on the different tastes. Good job!
hahaha especially with the time change
@@SmokingDadBBQ Thats true. 6AM.... lol
I followed your method to cook/eat my first Tommy(Tomahawk) today, it was unreal, I was completely stunned at how delicious it was. I’ll never buy one out, ever. I love all the vids!!! They have been very helpful.# Second week classic III owner
Thanks and congrats
Thank you for sharing James. I like using duck fat as binder for rubs on meat.
right on, i have that... occasionally spray the chicken with it as it cooks to help almost fry the skin
Always great videos, for my pepper grinder I followed Alton Brown's idea of a camping coffee grinder, remove the grinding handle and use a cordless drill...... Power baby...
Great idea!
Looks delicious.
so good, thanks
Another amazing cook!👍🇺🇸🇨🇦
Thanks 👍
Always Jealous of a Tomahawk! looks so good! I tried asking my wife if I could get a pepper cannon a while back and she just stared at me like I'm crazy so I just took that as a no.
mine did the same lol.... if i wasn't making my own rubs it would be an impossible sell but since i am not buying $15 pre made rubs all the time i was able to sell the long run helps save money over time card lol
@@SmokingDadBBQ Forgiveness is always easier than permissions! 😏
Great video! Have you thought of using a coffee/spice grinder for the black pepper? You can measure your exact amount and grind up as much as you want in seconds
thats a good idea
Alright, I’m sold on the Pepper Cannon! I’m actually used to fresh pepper but got some pre-ground in order to try making the salt/pepper/lowery’s on a brisket for the Super Bowl. I was shocked by how mild it was and ended up connecting my drill to my pepper mill to deal with the bulk grinding. 😂 I’ve wondered about the Pepper Cannon since.
oh that’s a good idea. and cheaper lol
Great video James! Can’t wait to do it myself. Only thing you missed was the PSA to not pour directly from the bottle! (Unless I missed it!) you could end up with a Molotov Cocktail! Love the video though, thanks!
Great point! yes that’s why I used a small amount in a shot glass
Can’t wait to try this! Thanks James. Is the S&P tweak just for steak or is that a change for BBQ as well?
thanks. i made this batch for chicken and ribs as well
We upgraded our coffee grinder so I dedicated the old one as a pepper grinder just for BBQ.
thats a great idea, i will add that in future videos so people know ideas beyond $200 grinders
I don't like bourbon but I still think I should try this. That crust looks epic!
you won't taste the bourbon itself, its more a little sweet / nutty taste that gets imparted in a great crust
Ever tried white pepper? A Canadian Iron Chef Susur Lee seems to swear by that
When I need to do A LOT of pepper no use a basic spice/coffee grinder. They say “cracked” or in a mortar and pestle is best, but I haven’t noticed a difference, and the coffee grinder is REALLY easy
great idea
Great Video! Yes, fresh cracked pepper all the way! Never use the pre ground pepper, it’s already old and stale by the time you purchase it. Wait, your in Canada and you can get Buffalo Trace? That’s a rare item here in Pennsylvania.
Lol 😂 using the tin cup, my guess, Stranahan’s Colorado Whiskey or Tin Cup Whiskey!! Love it. #bourbonspirit !
good eye on the Stranahans
Great video James! If I make up a batch of your dry brine mixture to use for future meals will I lose the benefit of freshly ground pepper over time?
I read that ground pepper loses its flavour after 4 months. storing in a tight container in a cool dark place helps. I make up this quantity regularly so about every 2 weeks i am making more to help keep it fresh but also not so inconvenient that every time i have to make a fresh rub
Can you do this same method on the joe jr? Thanks for the great content and info!!
Yes, absolutely
@@SmokingDadBBQ thank you!
Every time my partner notices a new cooking product has arrived she asks "is that something that guy in Canada likes?". Thanks for the great video.
hahaha Love that!
What do you mean by your new recipe reducing the saltiness (about 2:25 in)? Your ratios have more salt than before since Lawry’s has less salt in it per volume or weight. I had noticed that the old 50/25/25 you were using wasn’t salty enough so I had increased the amount of salt relative to Lawry’s.
diamond crystal leaves less of a salt flavour then lawrys..... if we did 50% pepper, 50% diamond vs. 50% pepper and 50% lawrys on steak you would find it almost inedible. so its still a 50/50 salt and pepper rub, just a little more bias towards the less salty punch.
its what you and your family love, if its perfect keep it as is. I wouldn't say it was too much, but on some meals it was pushing the boundary so i backed it off just a touch
I use Marker's Mark whiskey on most of my steaks and it does make a difference. I got try your smoked salt as a finishing salt. Great video that makes me really miss my Green Egg as I live in hotels as my house is fixed after the the wildfire in Colorado on Dec 30.
Great tip! hope you get your home back soon, that was terrible but glad you are ok. hope everyone was / is ok
@@SmokingDadBBQ Wife and two huskies are OK.
@@Keith80027 glad to hear. Hope you get your egg back soon
I immediately wanted that Pepper Cannon.... then I saw the price and while I still want it it can't be an immediate buy. That's crazy.
I've found that the temp I need to pull at depends on how I'm searing. If I'm searing with the Su-V gun, the sear only seems to add about 5-10 degrees, so I will pull at 125. If I'm searing using the cold grate technique like I usually do, it adds 15-20 degrees, so I pull at 115-118.
its an investment for sure, and it took my half a year to pull the trigger. 8-60 mesh range with accurate grind and the fact i make my own rubs which saves me $15-$29 a bottle i eventually talked myself into this paying for itself over the long run
I hope Buffalo Trace is easier to find in your area. It can be hit or (mostly) miss in NE Florida. I did manage to pick up the “last” bottle last weekend so time to give this a try!
yes it’s well stocked near me
@@SmokingDadBBQ when I find it, it’s usually $10 over SRP and I’ve seen it for 2X SRP. All products from the Buffalo Trace Distillery are crazy sought after here and go for equally crazy prices when I can find them. $200 for Blantons? Insane. It’s 30 degrees F here this morning so time for the Smoke Show hoodie and “fire it up.”
@@bldrv7522 yikes. It’s about $35 USD here if that. Haha stay warm and fire it up
I use JD Tennesee Honey or fire a lot. Fire has a nice cinemon cent about it.
great pairing
Looks great! My KJ finally arrived (took about a year since I ordered it)... but can finally start trying some of these. Do you get your Tomahawk's at J&G?
Congrats, wow long wait. yes i do
I have to try that with my next steak. when I reverse sear. Iill take it out of the oven then let it start to cool. and pan sear it. with garlic butter and rosemary. I have been judging how long to sear generally about 1 minute on each side is enough
Hope you enjoy
@@SmokingDadBBQ next weeks technique. this weekend off to Houston for an air show and A brazillian steak house
I used moonshine instead of bourbon. It was awesome!
Sounds great!
What do you do to clean those grates. they are not shiny and new after multiple usages. I bet they are another 100 or so to replace
i use a grill brush when needed ... they will go black over time so no need to buy a new pair just to see them shine
LOVE IT, I've reduced my salt instead of the Lawery's, for me the Lawery's has a better taste with the FOGO...
nice
You said fogo will heat up fast. In my Joe junior, it’s the slowest I’ve ever used. What could I be doing wrong?
hmm thats odd, check for airflow restrictions... could be your fire box is misaligned, there is ash build up behind, too much fuel in the basket sitting right up against the deflector plate. Checkout my fire setup on the jr in my newest one for a few more ideas - ruclips.net/video/966akTvQEAM/видео.html
have you tried using weight ratios with the salt rather than volume?
no, i can look into that
Hi James. Just wondering if you try that with Lamb. Is it possible?
absolutely, lots of things love a flambe
I am new to your channel and i love it. Are you in the province of Quebec or Ontario?
thanks. I am in Ontario
I notice that you don’t use a starter chimney to light your coal. Just curious as to why? Thanks!
just habit in winter where i dont want to drop a full hot chimney into cold ceramics vs. controlling with the torch and warming things up more gradually
Hey James. Your rub. You said the opposite of what you displayed for the Lowry. Is it 2 tsp or 4?
i did set it up wrong in the intro, at 04:22 the words and visual should match. use the graphic
taste compare .... bourbon flambe vs your Alabama white sauce sear sauce? which do you prefer?
honestly i find my tastes change based on what i did last or how frequently i do it as maybe mixing things up a little.
It also really depends on what the rest of the meal includes. If i am doing creamed spinach for example the sear sauce kinda contradicts / can become too much rich fat on all the items. If i am doing something like a baked potato thats dry/starchy the fat is a welcome addition.
The bourbon steak goes well with creamy sides (like a Cesar salad, or the creamed spinach or a kale salad with almonds/walnuts or something as well as bacon brussels etc as it brings in the nutty / caramel flavour notes)
A faster way to grind pepper..... I use a hand crank coffee mill. It takes about 5 seconds to get a tablespoon. It also has a wider range of grinds. From extremely course to a fine powder.
Great tip! i have a yaro kanto coffee burr mill but didn’t want to mix pepper in with my beans lol. this is pricey, but it has control on the mesh and is quicker than what I had so I caved after a while lol
I bought a cheap one on Amazon a couple of years ago solely for pepper and it is great. 2 tablespoons of pepper in just a few seconds.
Try black pepper with a bit of white and green. Coffee grinder for us old lazy people. No Lawry as too salty and the celery salt aggravates my pollen allergy.
I ordered some white and green to try.
I’ll be honest, I cringed at first of the idea of using bourbon to sear the steak as I am a whiskey enthusiast and much prefer drinking it. However, I saw that you didn’t use a lot which was a relief and I’m now somewhat intrigued. I have some bourbons or whiskeys in general that I’m not a fan of and wanted to figure out how I can best use it and not toss down the drain. I think I can repurpose those for steak sears moving forward. Also, thanks for the pepper cannon code! Been eyeing it for months but wanted to see someone else use it that was sponsored.
thanks, i dont use much as you dont need much for the fireball. great idea to use your least favourite and or inexpensive whiskeys for it. i debated it for a long time before taking the $200 plunge but i am glad i did... you have to make your own rubs for it to be remotely justified
Could you use your grill gun to do the final sear with the bourbon?
not sure how the fire would flare up with the gun, i know i dont get burned this way so i've stuck with it
I think you should consider a Meater master class. I don't find it as incredible as you do because I find it hard to use. I've sent questions to their support team and it takes a LONG time to get an answer, which tells me they are overwhelmed by questions. A master class video would let you point to it vs. explaining frequently as you do. I started with the Meater Plus and was frustrated by connectivity issues. I could have used my iPad but didn't want to. When they mercifully came out with the two-probe Meater Block, I decided to get one. I still get periodic communication drops which tells me I haven't set up right. I also found out, to my disappointment, that I couldn't add the Meater Plus probe to the Block.
i might try and do a more detailed version this spring ... lots of questions, you aren't alone. Saw this on a support site
try the following steps to reset your MEATER Block? We
recommend unpairing the Block from the app
before trying these steps, but it's not required
Turn off Bluetooth on our smart device.
Make sure all 4 of the probes are docked in the
Block.
Start the Block in Standalone Mode.
Hold down the Settings button (the gear icon) for
10-15 seconds until the "Erase All Settings?"
notification appears, and select "Yes."
Start your Block in Standalone Mode again, and
wait for the check mark to appear next to all 4
probes.
Enable Bluetooth on your smart device, then start
the Block in WiFi Mode to connect to the app.
I love the Meater, but they need to add a setting that negates the first rest in cases where you want to do a cook like this but have a period of non-heat in between. It would be cool to be able to use the Meater for an entire cook rather than taking it out for searing and then switching to a more traditional thermometer for checking FINAL doneness and rest period. That forced pause in the middle is a little annoying because they auto-assume you’re just taking your cut off and that’s that.
I don’t check anymore after the sear as I know this is what happens after I saw it cooling before the sear
How did you get your top chimney so clean?? or is that a new grill?
warranty replacement for paint flaking
@@SmokingDadBBQ oh really... mine is flaking a bit too, maybe i'll do the same. It's totally fine but i mean. New chimney vent !
SDBBQ does it again, btw did you end up eating the whole thing by your self :-)
hahah i did a number on this one solo for sure
As a fellow pyromaniac, I love this one James! Will try this on my soapstone on my Joe Jr. But... sometimes I struggle to get the Jr to proper inferno when using the soapstone as the stone absorbs a lot of heat energy. Should I simply add more charcoal whilst the steak is resting ?
is your stone on the top position? mine goes nuts once i open the vents... for example 9:41 in this one - ruclips.net/video/3z2rEzWSW58/видео.html
@@SmokingDadBBQ Yes, I keep the soapstone on the top position, but have struggled to get much beyond 500F, despite the Kamado being clean. Just worried that adding more charcoal may give off the wrong smoke, although at high temps it may be ok?
@@tonys1692 if you have to add more give it time to catch before adding the food back so that way you don’t get the off smell / taste charcoal gives the first few moments
@@SmokingDadBBQ Thanks so much James. That's what I will do!
$200 for a pepper grinder? No thank you lol
i get it’s not for everyone. i make my own rubs and wanted to be able to have more control over the mesh grade and more speed especially for large cooks like brisket. before getting it you can do it on a normal pepper mill. it just takes time
@@SmokingDadBBQ oh no doubt.. Everyone has their own price point for what they're willing to buy. But quick question, why not a electric pepper grinder of you're worried about the time?
I was looking at peugeot pepper grinder ( I watch old top gear / grand tour) and even le creuset lol
Hey James. Watch this funny review of the Pepper Cannon, especially the end. ruclips.net/video/pxc6Ek4qfBk/видео.html Plus, I emailed MannKitchen and received a nice reply.
Hi Donna,
Thanks for reaching out! The pepper cannon is certainly
more expensive than ordinary mills, and may be overkill for anyone who
has not been frustrated with the output, grind range, consistency, or
build quality of traditional mills. Sticker shock is not uncommon, but I
would encourage you to read the reviews to hear from actual owners what
a difference it makes (because I’m biased ;-)
Also, MANNKITCHEN Day is March 25, where we offer the best deals of the year.
hahaha that video was so well done. Despite knowing fresh cracked is better I almost always up until now opted for the connivence of the pre ground stuff, just like i opt for the minced garlic vs. doing it fresh most times because sometimes its these series of extra steps that becomes the barrier to trying a new recipe in which case ignore the same and take the pre-made route as thats still better than not cooking yourself.
This was expensive, but so far i have 0 regrets.... if i received it as a gift where the decision to hand over the cash was removed i would be ecstatic. i think over the long run i will be pleased with it and i can't wait to try it on things like brisket
@@SmokingDadBBQ I'll see what the offer is and surprise my husband although he told me not to buy it. LOL! I did buy the Artflame insert with the riser and food saver and posted a review on the site with pictures. Yes, it is very similar to using two griddles. Just like your family, I prefer a less smoky taste and I think this keeps the smoky taste away. It's actually a fun accessory to use. Cheers!
I wonder how much better that bourbon flavored steak would taste if you smoked the bourbon with cherry wood?
only one way to find out lol 😊
I can't be the only one that hates those memojis...
i didn't want my real face anywhere near that fireball lol
No guts no glory 😁
James, thanks for your cooking! I became a real kamdo pitmaster because your channel. But i get borred when you repeat same things over and over again in every single video.
thanks, me too. this is why i put chapters so you can skip things you might have already seen. youtube doesnt show all videos to all people so constantly have people starting at different levels of background
@@SmokingDadBBQ Thank you for the reply! Your point makes good sense!
Fresh cracked pepper is too spicy. Preground is used exactly because it's less spicy and you can use more to get a nice crust without making the food unbearably hot.
as with all spices the quantity and your families pallet determines the perception of spiciness..... my 9 year old didn't find it spicy so i wouldn't say fresh pepper puts things into a category of unbearable / spicy / unpleasant
Great job my brother. I love bourbon. And I live to cook with it. I will be doing this on my classic 3.
Hey check me out at cooking with e and v.
Cheers.
hope you like it as much as we do
Love your videos but you talk a loooooot, 🙄
i add chapters so you can skip, so many people come in with different needs its hard to cover whats interesting to different people.. that or watch 1.5x lol
@@SmokingDadBBQ thanks for the reply, keep up the good work, I love seeing how you set up the grill and the cooking style,