All steak SECRETS revealed! You won't be able to order steak out EVER AGAIN! Kamado Joe steak 101

Рет қаралды 91,582

Күн бұрын

This Kamado Joe steak 101 is the ultimate compilation of all my Kamado Joe steak tips and tricks in one video. When you're done, you will never want to order steak at a restaurant again as it won't hold a candle to the steak you can make at home.
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Chapters
00:00 - How I discovered the perfect steak method
01:16 - The 5 layer steak crust method
04:16 - Our favourite dry brine rub
07:33 - Make a simple sear sauce
08:14 - How to dry brine your steak the day before
09:09 - Building the right fire for steak
10:20 - the BEST grill setup
14:27 - Vent settings, how to land at your target temp
16:03 - When to remove your steak for perfect doneness
19:56 - The BEST way to add smoke mid cook
22:14 - Switching from low & slow to hot & fast mid cook
23:27 - Sear sauce & the sear
25:45 - Results & Taste test
#Perfectsteak #Kamadojoe #Steak101
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Пікірлер: 271

@markcarpenter1703 Жыл бұрын

Dude! I know you're not sponsored, but heck, I think Kamado Joe owes you tens of thousands of dollars in commission due to the thousands of sales you've generated for them. I'm one of them. You are the Mack Daddy of grilling. I've learned a TON from you. Thanks!!!!

@Oilcruzer 6 ай бұрын

A few people had questions on timing to finish after bringing up to 120F. Count on 90m to get to slicing stage (including pulling and resting for at least 20m, while setting up for sear.) Christmas Day: Three x 2.5" Tomahawks. Dome Temp 250F. Rotated and flipped every 15m on grill with drip pan under that is on top of pizza stone that is above the deflectors (double indirect method.) 60 m to pull. Rested these in double foil wrap and towel in a cooler (I waited for 90 min for company to arrive.) Sear Sauce for 2 min each, one at a time, rotating every 15 seconds or so. Really work on fat cap side (narrow side). Dont shut the KJ down just yet. Go in, slice serve family style. Salt Bae it for laughs, prior to slicing. Easy to run outside and do a few Well Done bits (those people always exist.) Everyone raved. Thanks, James! Merry Christmas/Happy New Year!

@TexasAggies2424 2 жыл бұрын

The wife got me a KJ classic 3 series for this Father’s Day. I’ve done a couple traditional cooks using as a standard grill but today I decided to use the slow roller and deflector plates and reverse sear a couple of steaks. Man o man did they come out awesome!!! Keep up the great videos and much thanks from this Texan. I would be majorly overwhelmed w/ my KJ w/o your channel.

@SmokingDadBBQ Жыл бұрын

Great to hear, hope you're still enjoying the classic 3!

@mredgarfriendly9001 2 жыл бұрын

Can't wait for my Joe Jr to arrive soon and start my cooking journey. I've been watching your videos non-stop to get prepared, they are amazing: informative, easy to understand and very well constructed. Really appreciate all the work and effort you put into the channel, looking forward to the future content. Take care.

@SmokingDadBBQ 2 жыл бұрын

You got this! and thanks so much for the kind words

@SmokeTrailsBBQ 2 жыл бұрын

WOW! This is next level James. Definitely will have to try out this recipe at the cabin this summer.

@SmokingDadBBQ 2 жыл бұрын

100%

@MattBruers Жыл бұрын

Just made this. Amazing! Best steak I've cooked. Thank you so much!

@chriswillison1 2 ай бұрын

love your videos James. I am going to jump in at the deep end and try this as my first kamado Joe cook. It maybe foolhardy but wish me luck.

@fishindoc6025 2 жыл бұрын

Perfect video! Thanks!

@mealtimemedia 8 ай бұрын

Wow, you add quite a few extra steps here… very interested to watch more of your videos… great stuff

@codyduncan195 2 жыл бұрын

I've done nothing but reverse sears for my steaks since watching this channel, but this sear sauce looks like a game changer. I will absolutely try this next time I cook steak.

@SmokingDadBBQ 2 жыл бұрын

Hope you enjoy, let me know what you think. works great on the soapstone too

@davidrussell631 2 жыл бұрын

So cool that you’ve found another use for white sauce! Tried it with pulled pork once but decided it was a lot better on chicken and turkey. That ribeye looked fantastic, and I so appreciate how you combined so much of what you’ve learned into one lesson. 👍

@SmokingDadBBQ 2 жыл бұрын

thanks

@jasongaul9681 3 сағат бұрын

I bought a cheap no name Kamado a few months ago and had a lot of learning to do. Found your channel and I've watched everything now. Thank you for the great content! I have since took the plunge and bought a classic joe 1. It's as much as I could afford but im very excited about it. I wish you could find a way to do your explanations for people who don't have the 3s. My 1 doesn't have as many levels as yours. Regardless, thanks for everything! You directly influenced my purchase of a Joe.

@buddyvoth1445 3 ай бұрын

i bought a Kamado Konnected after watching Smoking Dad B review (changed me from a green egg) .... love it

@SmokingDadBBQ 3 ай бұрын

Congrats on your new grill

@nathanveldman1232 2 жыл бұрын

OH MY GOODNESS!!! Can't wait to do exactly this. My mouth is watering.

@SmokingDadBBQ 2 жыл бұрын

I’m with you. this reminds me of how good it was and I want steak for dinner now lol

@RichGabrielli Ай бұрын

NY Strip was my first steak last night on my new Big Joe III! I following your video: WOW!!! 10x better than any restaurant. The process was great and the reverse sear sauce was a winner. Thanks for all your videos and all your guidance! Moving on to cook #3 with my new Big Joe.

@toddg3268 2 жыл бұрын

Another great video James! I love the sear sauce idea. I’ve been letting my steaks rest in a garlic and herb butter bath while I get the KJ up to searing temp, but I really like the white sauce recipe with horse radish. Using that as a sear sauce is next level cooking! I’m out the door to get some prime steaks for dinner tonight.

@SmokingDadBBQ 2 жыл бұрын

sounds good, enjoy dinner

@27idefix Жыл бұрын

Amazing!!! Comments I received after following these steps is “this is by far the best steak I’ve ever had” and I agree! Very tasty and the cook was perfect for us! Thank you!!!

@SmokingDadBBQ Жыл бұрын

Glad you enjoyed it!

@rodman1914 2 жыл бұрын

Another great Video, I’m trying g try this, this weekend

@SmokingDadBBQ 2 жыл бұрын

Hope you enjoy

@janponseele1999 Жыл бұрын

Great video, thank you for it. Can't wait to try it out. Can I please ask you a question? How much time do I have to plan from putting the steak on the grill until placing it on my visitors plate?

@msyarina0106 8 ай бұрын

I will be getting my first Kamado Joe in a few months and CANNOT WAIT!!!! I have been watching a ton of your videos to get ready and I would like to thank you for the excellent advice and content. I plan on joining soon as well to become part of your team! Thanks again!!

@SmokingDadBBQ 8 ай бұрын

That is awesome! Congrats on your new grill

@williamphillips777 Жыл бұрын

Thank you smoking dad!!! I just did this tonight and this is by far the absolutely the best steak I've ever cooked! I'm saving this video! Love all of your helpful videos! Thank you again! 🔥🤘😍

@SmokingDadBBQ Жыл бұрын

love to hear it, thanks

@markcrewse404 Жыл бұрын

James, I just used your instructions and we made an amazing Tomahawk Steak on my KJ3 Classic. Love the rub and he searing sauce! Thanks!

@SmokingDadBBQ Жыл бұрын

That is awesome!

@bhutjolokia6990 2 жыл бұрын

Beautiful steaks!! Great recipes, thank you for all the great ideas!!👍😁

@SmokingDadBBQ 2 жыл бұрын

Thanks for watching!

@skippy41681 3 ай бұрын

Grilled a 2" thick rib eye following your instructions in this video with the dry brine and sear sauce, wow! Best steak I have ever made! Recently bought a 4 year old, never used KJ 3 with this being my 3rd cook, I'm hooked. Thank you for sharing your experiences and advice. I'm not an expert cook and you surely have helped shorten the learning curve. I really enjoy your videos!

@SmokingDadBBQ 3 ай бұрын

Great to hear! Well done on the steak cook

@drunkmonkeyzero8817 2 жыл бұрын

ultimate guide brilliant!! had the komado joe jr in the garage boxed up for 1 year, moved home 3 times, last week my home nearly burnt down and so as to cheer us up gonna do this steak, feeling anxious but know its gonna come out good thanks james

@SmokingDadBBQ 2 жыл бұрын

Good luck!

@johnspark1 7 ай бұрын

I followed this to the T today with three fillets and a couple of thin rib-eyes. The fillets were awesome. The thin rib-eyes were okay, but needed more char. I was afraid to overcook them. The spice mix and the sear sauce was amazing. Thanks for doing what you do. I now have some benchmarks to make adjustments and improve my grill-fu! Happy Holidays!

@SmokingDadBBQ 7 ай бұрын

Cheers

@steveh1244 2 жыл бұрын

Tried this method tonight. Best Tomahawk ever!!! Thanks James

@SmokingDadBBQ Жыл бұрын

Great to hear!

@jtournet8401 Жыл бұрын

You’re the man! I love the passion. You never let me down!

@SmokingDadBBQ Жыл бұрын

Thanks

@JGill0124 2 жыл бұрын

I appreciate this. I usually try to keep it simple but I now want to do a side by side with how I like to cook steak and your method. Either way, it will sure be better than ordering out. Thanks for the inspiration.

@SmokingDadBBQ 2 жыл бұрын

Hope you enjoy. Let me know what you think

@paulthomas3782 2 жыл бұрын

Another awesome steak James you certainly are next level now.

@vincentloccisano4168 2 жыл бұрын

James, love the content. With regards to pepper, have you tried a butcher grind? Something like 10 mesh pepper? I have a bulk container and for things like brisket or any other large cut it’s incredible, very spicy and it’s a very coarse grind so it adds texture. It’s worth investigating.. thanks again for the content I’ve definitely upped my kamado game from your channel.

@matthewrs7 2 жыл бұрын

I got a couple rib eye steaks from my butcher last weekend and followed some of your tips and no joke, it was the best steak I have ever had. I did the method of using the soapstone as a deflector plate and sear surface. Next time, I would love to give that flombay method a try and see how it compares.

@SmokingDadBBQ 2 жыл бұрын

Glad to hear it! Let me know what you think / prefer

@dougschuster1079 2 жыл бұрын

Looks fantastic!

@SmokingDadBBQ 2 жыл бұрын

It was!

@lightmanatoz 2 жыл бұрын

As usual another good video.

@SmokingDadBBQ 2 жыл бұрын

I appreciate that, thanks James

@brianokeefe5612 Жыл бұрын

Thank you for such an informative video. I love your channel. I tried using the spicy Truffle oil as a binder, dry brined for 24 hours with seasoning, used the sear sauce, seared on a soap stone, and the steak was SO SPICY. I don't know where I went wrong. Was it the fact that I seared on the soap stone? Was all the spiciness supposed to drip off through the grates instead?

@JonasSpangberg 7 күн бұрын

Found your channel a few months ago, just about when I bought my frist Joe after retiring my weber kettle. Great channel! Tonight I am trying this with my 1,3kg Tommahawk -with sear sauce and everything 🙌🏻

@SmokingDadBBQ 7 күн бұрын

Welcome aboard! hope you enjoy

@geraldinemezera523 2 жыл бұрын

How would you modify for a KJ2? I don’t have enough room for the slo roller, heat deflectors and then the grids? Thanks for your channel, have learned so much…go 🇨🇦

@dr.enriquecastro373 2 жыл бұрын

Great breakdown!

@SmokingDadBBQ 2 жыл бұрын

Appreciate it!

@JimmyRawlinson-bp4dc 10 ай бұрын

Just made a tomahawk ribeye following your recipe on the Kamado Joe 3 Big Joe. It was fantastic thanks for all of your videos

@SmokingDadBBQ 10 ай бұрын

Fantastic!

@simonorozco2962 Жыл бұрын

Great video! This is very similar to how I usually cook steaks, although I don't use a binder for the dry brine and haven't experimented with a sear sauce. When I made steaks for my family last week, my brother wouldn't stop going on about how he didn't have anything that could put that good of a sear on a steak and how impressed he was with the crust and the steak still being perfectly medium rare. I think I *almost* convinced him to buy a KJ (he has a traeger and a gas grill), but we'll see. I think I'm going to try your sear sauce next time I make steak. Really like your channel and all the great tips you share!

@SmokingDadBBQ Жыл бұрын

Thanks and good luck with the sear sauce

@CoolJay77 2 жыл бұрын

This is top notch. I am sold on it. Of your steak tips, you have left out throwing fresh herbs over the coals.

@SmokingDadBBQ 2 жыл бұрын

i forgot to mention that as a substitute for smoke wood ... opps

@ahbichang 2 жыл бұрын

After trying this exact same set up on a similar size tomahawk I can't recommend pulling off at 120 F. After resting and searing the internal temp was still closer to rare than medium rare. It may have been due to the longer rest while waiting for my soapstone to heat up but still. I recommend maybe getting to 125+ or even 130 and then searing

@williamphillips777 Жыл бұрын

Brotha, I did exactly what you said...took it off at 130 and used a separate grill with soapstone burning hot after resting it 15 minutes. The BEST steak I ever cooked! Perfect medium temp.

@abbsabbs8610 Жыл бұрын

25:01 hi James , enjoyed rewatching some of the 101 videos, a quick question is -what do think of the SUV V GUN searing stake compared to this dear you did , since you have both grill guns have not seen in your videos you searing with it, has I think it’s very convenient to paint a Sears on after doing a smoke

@BehindTheFoodTV 2 жыл бұрын

Bwahahahahaha (evil laugh sound)! Now I know all your secrets! Seriously great, thorough video James!

@SmokingDadBBQ 2 жыл бұрын

hahaha cheers Al

@robertash3953 2 жыл бұрын

@Smoking Dad BBQ What type of finishing salt are you using? TIA ! I guess I need to try a sear sauce!! Good video!!

@27idefix Жыл бұрын

That looks amazing!! Will try that tomorrow. I know the cooking time will depend on the size of my tomahawk, how long was it on the grill before you pulled it out to set up for the sear?

@DanielJenkins87 10 ай бұрын

I’d like to know too. I wouldn’t want to keep opening the dome to take temperature (since I don’t have wireless thermometer yet).

@pats9924 2 жыл бұрын

Great tips for the tomahawk! After watching your videos, I perfected a sear method where I sear on both the Soapstone then over raging charcoal flames on the lowest level of the D&C. You get the great crust from the soapstone as well as the charcoal/flame flavor which just adds another element. Try it some time. It’s the best of both worlds. Keep up the great content.

@SmokingDadBBQ 2 жыл бұрын

Good stuff! I love the soapstone most, but as a 101 video i didn't want to assume everyone had it

@Joshh864 2 жыл бұрын

@@SmokingDadBBQ great video ! Love your videos. Been watching a bunch as I await my Big Joe III. If we have a soapstone, would you recommend that for the sear over the grates? In my quest for the perfect crust, I have anticipated that the KJ soapstone will be the answer. I’d put it down in the lowest rack of the divide and conquer after the double indirect heat method. Thank you !

@SmokingDadBBQ 2 жыл бұрын

@@Joshh864 absolutely… soapstone is our favourite

@Joshh864 2 жыл бұрын

@@SmokingDadBBQ can I ask if you can do another type of video or at least comment on your meat storage Methodology? Your steaks look great. I understand from your videos you’re a Costco guy. Do you buy in bulk and freeze ? I like to buy their whole ribeyes or strip steaks , then break them down to individual steaks , vacuum seal, and freeze. I find the quality is still really quite good once I defrost and throw them on the grill. Do you do the same with your meats ? How do you prepare them ? Thank you!

@ahbichang 2 жыл бұрын

I have a soapstone as well but I'm concerned it'll take forever to heat up while the steak rests so learning towards just using the grills. Do you put the soapstone on the lower setting too?

@geezer2tech154 2 жыл бұрын

Looks great, James! I've switched to fresh ground pepper myself, but I was expecting you to pull out a battery operated grinder.

@SmokingDadBBQ 2 жыл бұрын

i looked into a few but i have a manual coffee grinder and didn't want something where the batteries corrode outside where i store this stuff. for max output that would be handy for sure .... i find with the weather rubs clump up if left for a long time so i tend to make batches that last a week or two and make more when needed vs. making a full rub jar worth

@jpg.387 2 жыл бұрын

Hey James, love the video. I was curious: do you use homemade mayonnaise or store bought? Do you find it makes a big difference?

@SmokingDadBBQ 2 жыл бұрын

Good question, i normally do the pre-made stuff as i often don't plan ahead a second day to have that ready

@AddictOfLearning 2 жыл бұрын

When you make these videos, do you ever just stop and think...dang, I am one lucky dude where I get paid to cook and eat amazing grilled food 😃. Well done, it looks amazing

@SmokingDadBBQ 2 жыл бұрын

hahaha Glad you like them! its nice on videos to break even (sometimes) for sure as that means not everything is out of pocket

@johnkuveke9749 Жыл бұрын

I think i saw you do a video for best searing/crust and the soapstone soapstone won. I bought a soapstone. Not sure where to place it. Concerned if i place it to close to the fire it will crack? Please help

@chrisweinman9941 2 жыл бұрын

Looks delicious James! Btw you have the best Dad-hair game on KZfaq 😅

@SmokingDadBBQ 2 жыл бұрын

hahaha... its almost time to break out the mower.... getting a little unruly

@BartlowsBBQ 2 жыл бұрын

Beautiful tomahawk ribeye crusted steak, James!

@SmokingDadBBQ 2 жыл бұрын

thanks

@maverick5785 2 жыл бұрын

Great video James one quick question on the dry salt brine. After seasoning it do you cover it and place in the refrigerator or leave it uncovered? I have a nice tomahawk steak I want to try on my grill. Thanks in advanced

@sloguyty5915 Жыл бұрын

I leave mine uncovered, on a cookie cooling rack so the air can freely move around it!

@Bismillahcuisine 2 жыл бұрын

Alles Gute und weiterhin viel Erfolg 💚 Viel Glück und Erfolg 👍🌸 Tolles Video

@SmokingDadBBQ 2 жыл бұрын

thanks

@fuglyucker6238 Жыл бұрын

I always thought you had to heat your heat deflector plates slowly to avoid cracking them, is thhe technique risky or not, great vid

@andythedrew7 26 күн бұрын

Where do u find/buy your fogo charcoal? Fellow Canadian here and I haven't seen it anywhere? Only good charcoal I've found was the jealous devil

@EatMyCraft 10 ай бұрын

Would you ever use the soapstone to get Chicago style sear?

@drunkmonkeyzero3372 2 жыл бұрын

Awesome video James your the best!!! I didn’t realise that you add the binder and lawreys salt when you brine the steaks I thought you just add the binder and lawreys when you actually start cooking? But you put the binder and salt and lawreys altogether cheers

@SmokingDadBBQ 2 жыл бұрын

Thanks 👍 ... i started playing with combining it all a day ahead of time vs. a 2 step process and there has been no negative side effects so for simplicity i am doing this most often now

@drunkmonkeyzero3372 2 жыл бұрын

@@SmokingDadBBQ oh brilliant that’s awesome cheers 👍🏻👍🏻

@tomvanlamoen3533 2 жыл бұрын

Looks perfect, will try this very soon! One question; i know you love the soapstone, is there a reason why youn didn't use the soapstone for this recipe?

@SmokingDadBBQ 2 жыл бұрын

i love my soapstone, this being a 101 i didn't want to assume people had it so i only used what came with the grill

@stuward9226 Жыл бұрын

Only my 3rd cook on a Kamado and my first ever reverse sear and i used the soap stone. This tasted better than any steak I have had at an Argentinian steakhouse. I still need to work on the sear I think the temperature was too low. But a great first attempt thank you once again

@SmokingDadBBQ Жыл бұрын

Cheers

@desmonaut Жыл бұрын

This has become my go-to channel for all Kamado topics

@SmokingDadBBQ Жыл бұрын

Thanks

@fidelrustamov5817 Жыл бұрын

Just bought the MANNKITCHEN Pepper Cannon! Can’t wait to use it!

@SmokingDadBBQ Жыл бұрын

hope you're enjoying it!

@fidelrustamov5817 Жыл бұрын

@@SmokingDadBBQ it’s the best!!!

@RumandCook 2 жыл бұрын

I can vouch for not tasting the hot sauce. I was super worried about it, but you were right, it doesn't come across at all. I need to try the mayo crust effect still though. Looks perfect on this screen though!

@SmokingDadBBQ 2 жыл бұрын

Hope you enjoy

@tenoredave 2 жыл бұрын

I know you use the Truff hot sauce for binding. It's amazing. I found Truff Mayonnaise and have been using it in my sear sauce instead of regular mayo. I highly recommend Truff mayo!

@SmokingDadBBQ 2 жыл бұрын

Sounds great!

@briandaffern5108 2 жыл бұрын

Couple of things James. Can you use plain truffle oil as a binder or would the truffle flavour be overpowering, and will the white sauce burn if searing on cast iron? Great chat last night, I would recommend to anyone interested in bbq to join the patrion, the more people involved, the more ideas can be shared and lessons learned. One other thing, check out that smoked, jerk bacon recipe I told you about.

@SmokingDadBBQ 2 жыл бұрын

I can't wait to try that bacon recipe. I am looking for a cheaper alternative for truffle oil to experiment with, so far i have two hot sauces with truffle oil and i prefer the Truff one. it lasts me about 6 months since this is really all i use it for but its still pricey The sauce doesn't burn on cast iron or the soapstone, thats where i normally use it most often but since this was more of a 101 video i didn't want to assume everyone would have the soapstone or cast iron half moon etc.

@wouter0207 2 жыл бұрын

Getting an ash pan for my Bastard and try out the chips. Question though, just to be sure if I may. Since you are not putting the chips on the charcoal but in the ash tray, do you soak your wood chips before? I guess not (don't want to lick the tree). Hooked to your knowledgeable video's! Thanks a bunch for sharing!

@sloguyty5915 Жыл бұрын

Would advise against using wet smoking wood. You can soak chunks a few days prior if they’re super dry to bring the moisture content up. If they are too try they have a tendency to light an burn up quickly. There’s a science to it for sure. But I’m not going to obsess over it lol.

@machokie Жыл бұрын

Thank you for all the great information! Trying to figure out how to incorporate the soapstone into your technique. If you’re going to sear on the soapstone do you still use the double indirect setup or do you start with the soapstone on the bottom level to preheat while you indirect cook your steaks on a top level grate?

@SmokingDadBBQ Жыл бұрын

For steak I often put the soapstone down low as a deflector so it’s also pre heating. Steak / short cooks like an hour or less double indirect doesn’t impress as much of a difference as it does in long cooks so I prefer a setup that’s easier to manage hot components/ access to the grids etc

@machokie Жыл бұрын

Thank you!

@erikpechmann879 2 жыл бұрын

James, great content, I've been watching your videos for quite a while now. Can you comment on purchasing an older Kamado Joe, not second hand but new. There are some really good deals out there on the series 1 & 2. What are we missing out on if purchasing one of the older models? Thanks, appreciate the feedback.

@SmokingDadBBQ 2 жыл бұрын

you'd be hard pressed to taste a difference... the 3 series is easier to manage on long low slow cooks but unless you do several briskets a year its tough to justify the extra $$$. The 1 and 2 are the same grill, the 2 has the better hinge, gasket and control top

@erikpechmann879 2 жыл бұрын

@@SmokingDadBBQ thanks for the reply! I'm going to keep an eye out for a classic 2.

@Jim-rn7qn 2 жыл бұрын

God of the kamado Joe, thanks for al the work you do , what a steak 🤭🤣

@SmokingDadBBQ 2 жыл бұрын

So good... thank-you

@toyotainthewild5370 2 жыл бұрын

How cam you do this set up on the joe II - rack doesn't have enough clearance that came with the slo roller and the main rack that came stock is too short do I have to get the divide and conquer rack? Thanks in advance for any assistance

@sloguyty5915 Жыл бұрын

If you have an ash basket, you can place the ceramic on the little “ears” that the rack hooks onto. The ceramic would be placed down first before the slo roller

@praetorxyn 2 жыл бұрын

Can you link to those little square ceramic dishes you're grinding the pepper into? I've been looking on Amazon for a bit and I can't find them. Probably named something I don't know what it is.

@SmokingDadBBQ 2 жыл бұрын

i will have to look, i don't even know where my wife got them.... my guess would be ikea

@ralftovstiga8231 2 жыл бұрын

Hi, James - love your videos, and I'm trying to duplicate your techniques. How long does it take your Joe to go from 250 to 700 degrees? I tried this today and after 15 minutes, my Joe was still only at 550. Is this normal? Or am I doing something wrong?

@williamphillips777 Жыл бұрын

Ya it takes me longer than 15 minutes. I found that if I added more coals and put the fan on blast it gets there faster but my next go I'll use my old Weber grill and put soapstone on it while I'm smoking in KJ.

@yannimator5156 Жыл бұрын

How long did it take for the steak to reach 120 degrees?

@haydenmanson8938 2 жыл бұрын

Sorry, maybe I missed it in the video. Just thinking about timing this cook for dinner. Roughly how long did it take to get the steak up to the 120 degrees with the double indirect method? Also, I assume same method works with other cheaper cuts of steak?

@sloguyty5915 Жыл бұрын

In my experience it takes somewhere around an hour for a tomahawk! Along with resting the steak and getting the grill up to temp, I’d say have your grill up to temp and throw it on about an hour and a half before serving.

@ianpaddick2003 2 жыл бұрын

Any idea how to do a double indirect with a bge. Have a conveggtor, two half moons and a eggs pander. Ever do it?

@abbsabbs8610 2 жыл бұрын

Hi I asked James About this in some previous video as well, and I tried it in my LBGE, I think the issue is in the egg the is no X ring rack or whatever it’s called for separation in the egg, I laid down the half moons then conveggtor took ages to warm up no proper airflow due to lack of separation . @ian paddick let me know how you get on if you try this…

@James-xg5rh 8 ай бұрын

Trying this rub out again tomorrow. But added a little MSG to set it off. I’ll let you know if that’s a must add or not

@SmokingDadBBQ 8 ай бұрын

Sounds like a good idea

@nilsluger7112 2 жыл бұрын

How does this method measure up towards using the soapstone? I remember you being a huge fan of it's sear (and was the reason I bought one). Can't you substitute a deflector plate with a stone? Or will the mayonaise have a bad reaction with it, since it won't drip into the fire?

@SmokingDadBBQ 2 жыл бұрын

even better on the soapstone, i didn't want to assume for a 101 that everyone had it which is why i didn't use it even though thats even better

@heelzrule26 2 жыл бұрын

Love the videos James! A simple detail to change moving forward is that the correct spelling is Lawry's and not Lowery's per the label. It still tastes the same 🙂 And are using coarse or normal\fine Diamond Crystal Kosher salt?

@SmokingDadBBQ 2 жыл бұрын

Doh, thanks ..its this one www.diamondcrystalsalt.com/kosher-salt i dont think they have different versions?

@heelzrule26 2 жыл бұрын

@@SmokingDadBBQ Hah, I had a DC salt label with the word "course" handwritten on it. It must not be that brand. Doh on me too!

@normansteinmetz643 2 жыл бұрын

I had the plan to buy a BGE large but now that I'm watching your videos I want to get the Big Joe Series 2 instead. Now that you are talking about the SloRoller my budget is getting killed with thinking about the Series 3. Oh boy, KZfaq is always a bad idea for my bank account :D

@SmokingDadBBQ 2 жыл бұрын

i bought a series 1 to compare.. i am not sure if i do my double indirect with a pizza stone vs. double indirect with a sloroller if i will be able to taste the difference. stay tuned

@RelaxingMusic-dh3lx Жыл бұрын

Not sure if i missed it but how long did the steak take to get to temp? Trying this out this weekend.

@Oilcruzer 6 ай бұрын

this is a variable answer but yes, some expectations would be good. E.G. a 2.5" Tomahawk from time on Grill to 120 is... how many minutes on average? 60? 45? 30?

@lam_and_dog 2 жыл бұрын

How would you recommend a setup for a Classic 2 without the slow roller? Just deflector plates at the lowest level?

@SmokingDadBBQ 2 жыл бұрын

yes ... many use a pizza stone to replicate the double indirect

@slavkochepasov8134 Жыл бұрын

James, thank you for step by step instruction. I am not familiar with dry brine. Is there a dry-brine for dummies on your channel? BTW what is the rack you're using for drying?

@sloguyty5915 Жыл бұрын

Dry brining is seasoning your meat and leaving it in the fridge. Typically overnight like he mentioned!

@sloguyty5915 Жыл бұрын

Dry brining is seasoning your meat and leaving it in the fridge. Typically overnight like he mentioned! I use a baking sheet with a cooling rack for mine.

@slavkochepasov8134 Жыл бұрын

@@sloguyty5915 I was not sure if meat needs to be covered in paper while in fridge. On one video you actually showed your fridge and that answered my question. You are lucky to have whole fridge for that dry-brine and my concern is meat can pick up some unwanted flavor in my case from other stuff in fridge. Small guy problems. Not like one on the show. ;)

@joshuarosenberg1788 2 жыл бұрын

Does the ash drawer wood chip Method work with the kettle joe?

@SmokingDadBBQ 2 жыл бұрын

yes it does

@adimperial Жыл бұрын

Doing reverse seared burgers. Would it make much of a difference doing double indirect vs normal heat deflectors on the second level (classic 2)

@SmokingDadBBQ Жыл бұрын

for burgers i keep it more simple and go normal

@chadbrizendine2026 Жыл бұрын

Anyone know the total time this cook ended up taking?

@pearcetrenary5794 Жыл бұрын

Is using a store-bought Alabama white sauce such as Dukes a bad idea? Cant wait to make this!!

@SmokingDadBBQ Жыл бұрын

No go for it. I am a big fan of simple and do it vs over complicate things and not cook because the barrier is too high

@maverick5785 2 жыл бұрын

I’m about to buy a big Joe III and I noticed you have a Amazon link for it and it’s is significantly cheaper than the actual website. My question is will Kamado joe honor there lifetime warranty if not purchased through a authorized dealer

@SmokingDadBBQ 2 жыл бұрын

i know many people who have bought on amazon and i have not heard an issue, its a new grill with a receipt so i think its covered but worth double checking

@gschwob 2 жыл бұрын

James, I tried your rub recipe one time (regular pepper) and we found it was simply to “peppery.” Is it likely that I used too much of the rub on the steak?

@SmokingDadBBQ 2 жыл бұрын

if the peppercorns are ground too course they can not dispense evenly… so you may get all pepper and nothing else or visa versa. you can always tweak to your families liking

@chasemarcotte8930 11 ай бұрын

Do you have to soak the wood before using it?

@sergeypolak63 Жыл бұрын

James, I rewatched this video a couple of times but could find where you do add aromatic rub. What do use and when do you add it? Is it possible to add truff stuff after completing dri brine?

@SmokingDadBBQ Жыл бұрын

Yes add the truffle after the brine as a binder

@SmokingDadBBQ Жыл бұрын

Add the aromatics early as they will only adhere to raw / damp surfaces

@sergeypolak63 Жыл бұрын

@@SmokingDadBBQ Thanks! What aromatics do you use that would not burn during searing?

@codyduncan195 2 жыл бұрын

So I tried the sear sauce on a prime NY Strip. I went with the sear sauce recipe, not the Alabama white sauce. Cooked the steak, seasoned with salt, pepper, and garlic power, using the double indirect methods until it hit 125. Let the grill get rocket hot while the steak rested and covered it with the sear sauce. When the grill hit about 700, put the steak on. Oh. My. Goodness. It may have been the best steak I’ve ever eaten. Certainly the best steak I’ve ever cooked. If you’re on the fence about using this sauce, get off. It’s amazing.

@SmokingDadBBQ 2 жыл бұрын

so glad you liked it too

@SouthernsBBQ 2 жыл бұрын

I’m trying to make a work back schedule for the steaks. It’s my first time doing a reverse sear. About how many hours did it take you at 250F to get the internal on the steaks to 120F?

@SmokingDadBBQ 2 жыл бұрын

1.5 - 2" = ~35min. 2-3" 55min

@SouthernsBBQ 2 жыл бұрын

@@SmokingDadBBQ Thanks so much, James! My first try turned out the best steaks I've had in my life. Used 2" Prime Grade bone-in ribeyes rather than tomahawks. In either case, they were delicious. Thank you!

@SmokingDadBBQ 2 жыл бұрын

@@SouthernsBBQ fantastic, love to hear

@benalenco 2 жыл бұрын

Can you do a double indirect without a slow roller in a BJ 1?

@SmokingDadBBQ 2 жыл бұрын

yes, this video shows how - kzfaq.info/get/bejne/mtZhq9iQvbqnZpc.html and this one shows how to fit the sloroller and deflectors in a series 1 - kzfaq.info/get/bejne/rrVodM2nusDac5c.html

@Dshideler2002 2 жыл бұрын

What is it you using to keep your smoked salt in?

@SmokingDadBBQ 2 жыл бұрын

local craft store had these salt bowls with a removable wood lid that i use

@55linc Жыл бұрын

Maye I missed it but why not just use truffle oil instead of the hot sauce if you don't taste it?

@stevegeer42 2 жыл бұрын

Just bought a bunch Dalstrong. Hope it helps the channel!

@SmokingDadBBQ 2 жыл бұрын

thanks and congrats... it does, much appreciated

@kellymichaelwong 2 жыл бұрын

Just made this for a long weekend lunch! Thanks for your video! It helped this newbie :) A couple questions I’d love your thoughts on… First, when I removed the steaks at 120f, they didn’t climb to 130. They just stayed at temp. So I put them back on to get them up to 130. Any thoughts about that? Second, i didn’t have seasoning salt, so I used kosher salt completely. But it turned out super salty. Do you rinse off the brine? What would the effect be if I were to not brine and just season before cooking? Thanks for your channel!! It’s really helping me figure out my new Kamado joe :)

@SmokingDadBBQ 2 жыл бұрын

the steaks didn't gain any temp after being removed for rest? thats unusual, were they outside in the cold or inside room temp? I use diamond crystal kosher salt as its the least salty salt

@jasonkahoun6505 2 жыл бұрын

@@SmokingDadBBQ knowing this about diamond crystal would be something to bring up when talking about the brine (sorry for the extra work😔)

@ahbichang 2 жыл бұрын

You're based in Canada right? Ontario?Wondering where you recommend ordering these cuts from and also if you ever dry age (and if so how?). Really want to try this cook 😊

@SmokingDadBBQ 2 жыл бұрын

I order from JNG Meats in Aldershot or Costco. These tomahawks are from JNG my butcher, most briskets are from Costco

@ahbichang 2 жыл бұрын

@@SmokingDadBBQ Thanks! I had a feeling you were close from your weather and colloquialism 😊. What about dry aging? Ever attempt that?

@SmokingDadBBQ 2 жыл бұрын

@@ahbichang the butcher has a dry age fridge so I just buy it and leave it there and come get it in 60 days or whatever length we want. Easier than trying at home solutions

@donr62 2 жыл бұрын

Do you find a difference in ambient temperature readings between your dome gauge (calibrated) vs the Meater’s or other grid level gauge? I always do and find it difficult to work out which reading to trust. What do you suggest?

@anysdev 2 жыл бұрын

Trust the probe as that's sitting where the food is.

@donr62 2 жыл бұрын

@@anysdev James spends a lot of time referring to dome temps and calibrating the gauge so his take would be interesting.

@anysdev 2 жыл бұрын

@@donr62 yeah I mean if you've been bbqing as often and for as long as him then you can probably get a good idea just by touching the dome without any gauge at all, the general consensus though is to go by the probe over the dome gauge. Hopefully you can get a reply from him about it.