WRONG about heat deflectors? JoeTisserie Asada beef ribs cooked over live fire are AMAZING!

Рет қаралды 14,036

Күн бұрын

Live fire and asada beef ribs paired with a fresh & spicy authentic chimichurri (uruguay & argentina) are a match made in heaven. There is something about beef ribs and live fire that may make you never want to go back to cooking with deflector plates again!
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TIMESTAMPS
00:00 - Live fire cooking
00:37 - Prep & seasoning Argentinian asado beef ribs (4 bone chuck)
02:25 - Live fire grill setup
04:08 - Beef rib cook & chimichurri prep
07:09 - results and taste test
#SMOKINGDADBBQ #Kamadojoe #beefribs
@MEATER @KamadoJoeGrills @Dalstrong @FOGOcharcoal

Пікірлер: 97

@FOGOcharcoal 2 жыл бұрын

This is great James, I love this experiment!

@BehindTheFoodTV 2 жыл бұрын

I love this approach, James! Great job!

@roncunning3117 2 жыл бұрын

Another inspirational video. I’ll be trying it this week. Thanks

@SmokingDadBBQ Жыл бұрын

hope it turned out great!

@paulthomas3782 Жыл бұрын

Fantastic James can't wait to give these a go thanks for sharing Cheers.

@SmokingDadBBQ Жыл бұрын

LOL

@caleblittler1194 2 жыл бұрын

Great video!! After a lot of toil and research, and watching probably every video you've put out on the Kamado Joe, I just set mine up earlier this week and I'm already loving it!

@SmokingDadBBQ 2 жыл бұрын

Glad to hear it! Congrats

@tomroeder7348 2 жыл бұрын

Almost 80k subs...incredible! You'll be getting that 100k play button before you know it, great work!

@SmokingDadBBQ 2 жыл бұрын

So close! Thanks for your support Tom

@Ratchety 2 жыл бұрын

Nice timing, I just spun some beef ribs on my Big Louisiana Joe Last week... I appreciate that chimi churi recipe, I am trying that today for sure. Cheers!

@SmokingDadBBQ Жыл бұрын

cheers!

@CoolJay77 2 жыл бұрын

What a wonderful idea adapting Kamado to grill Argentinean asado! This seems to be a winner, looks very delicious and easy. However, I would have pulled couple of the ribs sooner, cooked to medium to medium well the Argentinian way, for the sake of comparison. I have got a video suggestion, that might work well on the Big Joe. Malcom Reed has a clip called Malcom Style Ribs cooking pork ribs on a barrel smoker. He rotates the grate periodically to move the ribs from direct to indirect zones. A good hybrid of direct charcoal and indirect smoking. Might be worth looking into.

@shawn7704 2 жыл бұрын

Hey James just did your pastor tacos last night , pretty darn good but I have a better was to load the spit. Wash you sink out so its clean then put the square end of the spit in the hole in your sink it will keep the spit upright and any mess ends up in the sink for super easy cleanup , no bags or clamps needed !! try it

@SmokingDadBBQ Жыл бұрын

Great idea!

@shawn7704 Жыл бұрын

Yeah it works really well and easy to wash the mess down the sink

@branches78 Жыл бұрын

Love these, done them and they are delicious 👍🏻 I’d have chimichurry with every piece of beef I eat, that stuff is addictive!

@SmokingDadBBQ Жыл бұрын

its so good!

@tomm9493 2 жыл бұрын

Another great video. Looks amazing! Do you know if the Joetisserie fits the Classic Joe 1?

@oni-one574 2 жыл бұрын

If you check the links below the video, he has a amazon link to the classic joetissiery. :)

@TheRssr1979 2 жыл бұрын

Wow first thats looks soooo good Nice simple cook

@SmokingDadBBQ 2 жыл бұрын

So good, cheers

@nicjoosten 2 жыл бұрын

Kosher salt doesn't have any less sodium than other salts. It is coarser so when you measure it by volume it is less dense as it is packed more loosely. So for adding to meals where it dissolves a teaspoon of kosher salt will be less salty (less salt by weight) but for rubs or dry brine the results are the same.

@Keith80027 2 жыл бұрын

Great Video and recipe. I need to find Dino bones somewhere. Might have to order them because I don't remember see them at any of the stores around here.

@SmokingDadBBQ Жыл бұрын

try ordering from local butcher

@dres-bbq3569 2 жыл бұрын

I think this is the best en simpelist dish voor beef ribs, we all love to make and eat this.

@SmokingDadBBQ Жыл бұрын

so good

@browncoaster 2 жыл бұрын

Interesting. Was hoping for more discussion on open flame vs indirect results on the ribs.

@colecravath Жыл бұрын

Hi James, love you content and I have been single handedly convinced to buy a Joe based on the vids - you should be a dealer. That said, wanted to clear up my own confusion regarding diamond crystal salt and an inaccuracy in the video. Diamond crystal and Morton salt have exactly the same amount of sodium per gram of salt - it is salt after all. The difference is in the density of the salt crystals and the shape of the crystal. I believe Diamond is guilty of misleading marketing despite the utility of the salt. Because it packs less densely, people use less. Also, since it has a semi-hollow pyramidal shape - it dissolves quickly onto food. That said, if you measured by weight two samples from each and dissolved it in water, they would be the exact same (except for the anti-caking agents).

@stevepool8034 2 жыл бұрын

Nice cook James! Did you pull them at 200-205 same as if indirect?

@truthteller5539 Жыл бұрын

Native Alaskans have been using the ulu knife for hundreds of years. It is a terrific design for handling all meets and fish.

@SmokingDadBBQ Жыл бұрын

It makes sense … very helpful

@TK-fo9el Жыл бұрын

Having done the same on my Kamado Joe Classic 3. I was really struggling keeping the temp in check. Was even hitting the 350 mark. I even used a tighter vent setting. I dont have the JoeTisserie, using another brand. But they are pretty much identical. Struggling to find any flaws in the setup....

@139Guillermo Жыл бұрын

Great video. Just a couple of comments. In Argentina they don't use rubs on their meat. Beef is just seasoned with coarse salt before it hits the grill. Your version of chimichurri is not the authentic chimichurri sauce from Argentina. Granted that there are many many recipes for chimichurri, but the traditional one does not use any kind of hot pepper and it does not use olive oil, instead just use any vegetable oil (Olive oil has too strong of a flavor for chimichurri). But, you made some nice changes to what is the traditional Argentinian beef ribs and chimichurri.

@SmokingDadBBQ Жыл бұрын

thanks, will keep vegetable oil in mind for next time

@RumandCook 2 жыл бұрын

Looks great! Tough to beat that rotisserie flavor. Looked tasty!

@SmokingDadBBQ Жыл бұрын

You got that right!

@fiftyf1 2 жыл бұрын

Thanks for another great idea James. I think I see pizza in our future! 😃

@SmokingDadBBQ Жыл бұрын

absolutely, more pizza videos coming soon!

@karlkrasnowsky3895 2 жыл бұрын

Yum!

@SmokingDadBBQ Жыл бұрын

they were great!

@Kaivalaginiviti 2 жыл бұрын

I've been seeing quite a few cooks using a rotisserie for a cut traditionally done low and slow...pork shoulder being the other well known example

@SmokingDadBBQ 2 жыл бұрын

I'd like to try pork now that i know the forks hold tender stuff together without it just falling into the fire

@donquixoteupinhere Жыл бұрын

I am green with envy looking at those! Gimme!!

@SmokingDadBBQ Жыл бұрын

lol

@evyatarnaor4596 2 жыл бұрын

Hi, I enjoyed your video. And I have a question about the do joe. Does he fits to 16 inches kamado?

@SmokingDadBBQ Жыл бұрын

no the classic is 18 and the big is 24

@metrognome4049 2 жыл бұрын

I like your production skills change on this video, nice work! I’ll be trying this method you’ve sold me on. Please, talk to us about that li’l tent that’s set up on the countertop behind your right shoulder, Thank-You! Norm

@SmokingDadBBQ Жыл бұрын

thanks! hope you enjoyed the new pizza oven reveal

@metrognome4049 Жыл бұрын

@@SmokingDadBBQ Yuppers I’ve watched it, I think I’m happy w/the BigJoe DoJoe on my Summit, the ol’ patio’s gittin’ kinda crowded.

@kevintheriault1105 Жыл бұрын

Hi James love your channel! I just bought my first Komodo Joe. I’m just wondering where do you buy your meat? I.e Beef Ribs

@SmokingDadBBQ Жыл бұрын

thanks, local butcher (JNG in aldershot) or Costco

@revolt79 2 жыл бұрын

Hi James nice cook i think i will make this, The knife looks not that handy, i wil use a normal knife😉 Thx for the upload and all your tips. Kind regards Dennis

@SmokingDadBBQ Жыл бұрын

they were so tender a fork would suffice

@TheSillyKitchenwithSylvia 2 жыл бұрын

What I do know is that those ribs look awesome!

@SmokingDadBBQ Жыл бұрын

So good!

@ccog6450 2 жыл бұрын

Another great video. Every time I watch your videos, which is a lot, my wife asks me to please don’t buy anything else. You personally have reignited my passion for grilling. Thanks.

@roncunning3117 2 жыл бұрын

I have the same problem. She’s lost the battle though. Lol!

@ccog6450 2 жыл бұрын

@@roncunning3117 I’ve been cooking on primos for about 10-12 yrs. Have two of the actually. But since my wife bought me a series 2 I haven’t touched them. They’re nice grills, good ceramics etc but Kamado joe makes grilling fun again.

@roncunning3117 2 жыл бұрын

I know! I’ve got a MAK 2 Star General pellet grill, a barrel smoker and a Blackstone 36” griddle. I had a Kamado Joe Classic III and a Weber gas grill. Sold them both. I now have the Kamado Joe Big Joe III, which I love! I think it might be James fault! Lol

@Kv82281 2 жыл бұрын

Nice video! What’s under the grey tarp? Is the KJ mini camping?

@SmokingDadBBQ 2 жыл бұрын

haha sneak peak of my next purchase, and yes the Jr is with us camping in PEI at the moment

@Kv82281 2 жыл бұрын

@@SmokingDadBBQ I knew it hahaha curious about your new asset! :-)

@chriszinn7143 2 жыл бұрын

Wood fire pizza oven under the cover? Watched videos with that offset in the background. Can’t wait to see some homemade pizza of bread on a wood oven?

@SmokingDadBBQ Жыл бұрын

for sure!

@Markisflippinsweet 2 жыл бұрын

Why did you recommend not using any leftover charcoal here?

@Mikevanmaurik1984 2 жыл бұрын

Hi James, What is your experience with regard to the moisture content of the ribs when preparing it over direct heat versus indirect? Gr Mike

@johncutter4386 2 жыл бұрын

Yeah, I was wondering about that, too. The ribs looked awesome but maybe a little... "stringy?" I would LOVE to cook some beef ribs with this method, but my brain is telling me that direct is going to be a little drier than indirect... Yes? No?

@SmokingDadBBQ Жыл бұрын

you gain on the flavour side, there was less smoke ring. the first cut looked stringy but the rest came off perfect so i cant fault the entire beef rib or method for that... i liked it and would do again but also wouldn't feel cheated for doing them normally

@lonniebozone3166 2 жыл бұрын

I am new to using the JoeTisserie, i see that you didn’t use the charcoal basket divider when you banked your coals to the back. Is there a reason not to use it?

@SmokingDadBBQ 2 жыл бұрын

I like being able to rake it around depending on doneness so the divider gets in the way

@drunkmonkeyzero3372 Жыл бұрын

Hi James could you do an Asian pork rib recipe please that’s suitable for a Joe jr?

@SmokingDadBBQ Жыл бұрын

good idea, will add to my to-do list

@davidrussell3189 Жыл бұрын

You didn’t say anything about spritzing the ribs periodically. But noticed the dips in the MEATER probe temperature graft. Did you use a spritz?

@SmokingDadBBQ Жыл бұрын

yes with water and a little apple cider vinegar

@jameyR27 2 жыл бұрын

👍🏾

@SmokingDadBBQ 2 жыл бұрын

Cheers

@AdarBlu 2 жыл бұрын

do I see a sneak peek at a new pizza oven where the JoeJr usually is?

@SmokingDadBBQ 2 жыл бұрын

hahah act surprised when the big reveal happens lol ... yes the Jr is with us camping at the moment

@javuda 2 жыл бұрын

Greetings from Argentina 😁 Never thought of doing asado in the rotating accessory, interesting. One small comment on you chimichurri, the classic one here is not spicy, we use bell peppers for it. Got a Kamado a month ago and your videos have been really helpful 😁😁

@CrashTestingAudio 2 жыл бұрын

Agree! It’s not meant to be a hot condiment. Two additional tips. One: for a Cadillac chimichurri sauce, add some smoked paprika. And two: a good chimichurri needs time for the flavors to Mary. So while about four hours in the fridge is a good minimum, ideally you’d make it eight hours or more in advance - maybe even the day before.

@SmokingDadBBQ Жыл бұрын

Great ideas, thanks!

@oni-one574 2 жыл бұрын

So, now I need a joetissiery...

@SmokingDadBBQ Жыл бұрын

for sure!

@kenmitchell3784 2 жыл бұрын

Kamado Joe needs to come out with a rotisserie for the Joe jr so I can try this

@muddyfunker3014 2 жыл бұрын

Hi Ken, just saw this comment. Where are you located? I'm in the UK and have a Jnr. Apparently the rotisserie for the kamado bono minimo fits the junior as the dimensions are the same. A company called kamado kings sells them. Not sure if that option is available to you, I've not tested this myself yet but I'm in a kamado joe Facebook group in the UK and it's on pretty good authority they fit. No idea why kamado joe don't just do an official one I'm sure they'd sell loads. Apparently all the minimo accessories fit the junior 👍🏻

@manosalfuegobbq 2 жыл бұрын

Love your videos, there's lot of improvement you could've done specially on that "chimichurry" and if you'll call it Argentinian Asado should be with bread not with tortilla... activate the subtitles and translation and check Locos X el Asado, this guy have excellent videos about the traditional chimichurry. Not a heater man, I really love what you do here.

@SmokingDadBBQ Жыл бұрын

thanks for the feedback and agree, will check that out

@brettm5419 2 жыл бұрын

I've been wanting to cook some of these but the price is ridiculous. I see them at Costco occasionally, but I keep passing because it's the same price as a brisket but 50% bone. I don't get it.

@SmokingDadBBQ Жыл бұрын

is the grade the same? sometimes the beef rib is prime and the brisket is choice FYI

@brettm5419 Жыл бұрын

@@SmokingDadBBQ I'm not sure, but the Costco briskets around here are always prime as far as I've seen. It should at least be no worse grade. The price per pound is just higher on the ribs. I generally don't like to pay a premium price for bones. 💰🦴