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  1. Hi Kamado Peeps, So, my friend bought me a 100 day grain fed Cattleman’s cut. I went reversed seared method, but not finished off in pan ON the GRILL Slowly brought her internal up to 49° Internal and rare. I had a steady burnt with cherry wood for over an hour. Let rest and then finished off sliced on a bed on mashed potatoes, blanched asparagus with chimichurri homemade sauce. What a brilliant pcs of meat just so good. One day I might spend the money and try a Wagu… Keep smoking
  2. Hi Kamado Peeps, Did a reverse sear over the weekend with some chimichurri sauce. Scotch fillet a good inch or two thick smokes with cheery wood for about 1.30 hours and then seared. Set my probe on rare so internal was 49°but a little too rare for the wife so next time I will sear longer of go for a medium rare. The steak was fabulous for me dressed with sauce and some roasted veggies. I have ordered some dry aging bags, so I hope there get to me soon as I am super excite to try dry aging and then reverse searing or even just a grill/searing. Any tips and/or links for dry again will be appreciated. Keep smoking
  3. Hi Kamada peeps Chimichurri sauce with all herbs from our garden except oil and garlic, our garlic is still growing lol. Reversed seared scotch fillet with back vegetable, fresh salad and a good red. Keep smoking
  4. This is one of my favourite salads that really delivers far more voomph than the list of ingredients would suggest. I bought a sous vide machine about a year ago and have only used it twice, always thinking that I would love to do some eye fillets (inspired by @AntinOz, and figured that this was as good a time as any to pull the box out from the bottom of the cupboard. After biting into that beef which was as soft as butter, the Anova is going to be stored in a more accessible spot going forward. Easy Thai Beef Salad Ingredients 2 x 250g eye fillet steaks or similar Oil for cooking steak 150g of mixed lettuce leaves 1 telegraph cucumber 1 carrot sliced into thin strips ½ to 1 red capsicum sliced into thin strips 1 red onion sliced thinly (I omitted due to raw onion allergy) Salt and pepper 1 bunch coriander leaves, picked 1 bunch mint leaves, torn if large Toasted sesame seeds Salad Dressing Ingredients 1 teaspoon peanut oil (I subbed with grapeseed oil because it’s a no flavour oil that I had in the cupboard) 1 tablespoon fresh lime juice 2 tablespoons sweet chilli sauce 2 teaspoons fish sauce Method I started off with seasoning my beautiful steaks with salt and pepper and then vacuum sealing them. I left them on the counter to come to room temp whilst I got the water up to 54 degrees C / 130 F. They were in the water bath for two hours and when I removed them, I patted them dry using paper towels, which ensures a crust can form. I heated up the Kamado to 220 degrees C / 430F with the coals banked to the left and the grate in the lower position. I then put a cast iron fry pan on there to heat up with the lid down. Whilst I was doing all this, I prepared my veggies and dressing. Once the pan was hot, I put in a tablespoon or so of oil, swirled it around and cooked the steaks, about 30 seconds on each side. The steaks then camped out in a foil tent for about 10 mins. Holy moly! Slicing through those buttery steaks was a revelation!! So juicy ... and all evenly dispersed within the meat!! To assemble the salad, I just layered the lettuce, herbs, topped with the veggies, placed the slices of steak on top, drizzled on the dressing and sprinkled with the sesame seeds. I made extra salad and doubled the dressing, which hubby and I took to work for lunch today causing lunchbox envy in the workplace. LOL. Not sure if the entry counts given the steaks were only finished on the Kamado but I’m cool with it either way because it’s an easy and tasty recipe that I hope you try.
  5. Hey JOE fans! I'd like to help you roll into the weekend by offering up this OUTSTANDING Barbecue Grilled Swordfish Steak recipe and technique for you to try! This recipe takes grilled fish to a whole new level! Time to get your JOE ON! Kamado Joe Barbecued Swordfish Steaks Ingredients: 2 nice sized swordfish steaks Marinade- 1/4 cup extra virgin olive oil 1 tablespoon balsamic vinegar 1 tablespoon lemon juice 1/2 teaspoon dried thyme 1/2 teaspoon dried rosemary 1/2 teaspoon rubbed sage 1/2 teaspoon salt 1/4 teaspoon black pepper Rub: Your choice of barbecue rubs (I used Kamado Joe Smokey Paprika) Finishing Glaze - 1/4 to 1/3 cup barbecue sauce (http://www.ebestbarbecue.com if interested in the Smokey Mountan Finishing Sauce) 2 tablespoons whiskey Directions: Rinse and thaw (if frozen) the swordfish steaks. Combine the marinade ingredients and place in a ziploc bag with the swordfish steaks. Marinate in the refrigerator for 2 hours, turning the fish occasionally. Setup and preheat your grill for high temperature direct and indirect grilling. Remove the fish from the ziploc bag and drizzle remaining marinade on top of fish. Dust fish lightly with barbecue rub. Grill for approximately two minutes per side and then move to the indirect side of the grill. Glaze with the barbecue sauce and whiskey finishing glaze and let cook until the fish reaches an internal temperature of 140-145°F. Remove from grill and let rest for 5 minutes. Serve and ENJOY!
  6. I thought I'd care a great cook experience with you all that I just had. I have a Kamado Joe Big Joe III and I reverse seared some USDA Prime Ribeye's that I picked up at CostCo today. I used the flexible cooking system and used one half of the heat deflector plates and left the other half open to flame. I seasoned the steak in the Meat Church Holy Cow seasoning and let them sweat out while I got the grill to temperature. I set big reg to 225 for smoking and it took about an hour (give or take to get the ribeye's to about 120 degrees. After that I opened up the Big Joe and let her rip to about 500-550 degrees and then seared the steaks for about three minutes aside. I also made a compound butter consisting of rosemary, Italian seasoning, fresh garlic, salt and pepper. After searing, I took tented the steaks in foil and let the compound butter melt on top. Lastly, I did some twice baked potatoes in the oven. All that said, the pictures speak volumes compared to this brief description. This is probably the best steak I've ever cooked. Just wanted to share. Thanks to everyone that's continued to help me on my journey in Kamado style cooking!
  7. Hi Kamado People I did my second reverse sear with a 2.5-inch-thick sirloin and the result was great. Applied a good rub/spice and brought internal up to 40C slowly about 40minutes this took and rested, followed by a quick high temp sear, now the taste is superb, and I reckon can’t be beat by the normal grilling method. However, I feel the steak needs to be more tender, comparing tenderness to normal thickness and grill, reverse searing the steak is not as tender as a standard 1inch steak would be grilled over hot coal and grill. I will appreciate any tips, tricks or advise on improving tenderness? Keep smoking
  8. Having some guys over on Sunday evening to hang out and I'm wanting to get them all steaks. Would prefer to do some kind of reverse sear. Since I won't be able to fit them all on the grill, I was thinking put them all in the oven to temp and then sear them. Anyone see a flaw in my plan? Any advice on grilling 10-12 steaks on a KJ Classic II?
  9. This was unexpected, on Saturday a grocery store had Tomahawks in for $16/lbs vs 28 at my local butcher so I thought I would give them a try. I used the Jess Pryles dry brine method (link) and left them uncovered in the fridge for three days flipping and drying once a day before cooking last night when I seasoned them with hardcore carnivores black rub set the egg up for a reverse sear and eventually sliced into pure magic. Easily top 3 ever which was unexpected given their grocery store pedigree
  10. Hi, Has anyone tried cooking a tomahawk steak in the joe jr. Cooking area of 13" enough for the steak and the bone? if it's not an option ... then my next step is to move up to a classic. If yes - please give me your thoughts on how you approached it. Thanks,
  11. So one of my local markets had Rib Roasts on sale. I decided pick one up and cut some Ribeye Steaks off it. I unwrapped it and cut the twine holding on the bones and removed them. I cut 3 2” steaks and the end piece ended up at approximately 1.5”. (I chose the second one from the right to cook) I seasoned it with some Primo Chicago Stockyard Dry Rub. I wrapped this in plastic wrap and let it rest for 4 hours. I had made a fire using some almond wood in our fire pit. After it was nice and hot I placed the steak over the flames. After approximately 1.5 minutes I flipped it. After another 1.5 minutes I moved over to the other side of the grill an let it come up to an IT of 130 degrees. I then brought it inside and let it rest on the counter for 8 minutes. I then sliced it in half. I then sliced it into approximately 3/8” slices and plated it up with some asparagus, a baked potato and a Stone Coffee Milk Stout. It was delicious. Thanks for looking.
  12. Quick dinner tonight before the family heads south for a week of vacation. Seasoned two top sirloin steaks with Oakridge BBQ Carne Crusta rub and then grilled them on the Kamado Joe. Once the steaks were seared on one side I added a thyme, garlic, and rosemary compound butter to each steak. Pulled the steaks when they were at 135 degrees internal. As a side I roasted some fingerling potatoes in the cast iron skillet with oil, shallots, and garlic. Everything turned out great! Now it’s time for some rest and relaxation at the beach.
  13. Got some steak on clearance at Walmart. They had put some seasoning on the NY strip steaks that tastes like fajita meat. I cooked them up to 135 degrees using my indirect heat shield I designed and had a friend build for me. I finished the sear on the steaks using a piece of 1/4" plate steel I had custom cut at a fabrication shop. I bought the shrimp at Sams already on the skewers. I seasoned them with Slap Ya Momma Cajun seasoning and cooked them 4 minutes, 2 on each side, on the same plate steel. The steak came out medium to well (my smoking hot wife doesnt like medium rare) and the shrimp was on target.
  14. To celebrate my new patio cabinets we invited some friends over so I thawed out a 2 1/2" ribeye steak I had in the freezer. I unwrapped it and seasoned with Primo Chicago Stockyard steak seasoning. I wrapped it up and let it take a 6 hour get happy rest. I now prepped some heirloom carrots and sliced them up so they were ready to steam right before we eat. Also washed and prepped some small potatoes so they were ready. Around 45 minutes before our guests arrived I started up the kettle. I tried my new Vortex out for this cook. Around 30 minutes before our guests arrived I put on the potatoes and the steak. It rode right about 330 degrees for the next hour. My friend had brought a Belgian Ale with him so we drank a glass of that while the meat and potatoes were cooking. Here it is once the meat alarm went off at 113 degree I.T. I remove everything and tented the steak with foil. We then cooked up some shrimp marinated in lemon juice and garlic that our friends had brought. I then opened open the vents and let the Vortex go nuclear. Once I thought it was like the sun I put the steak on for 60 seconds. Flipped it and let it cook another 60 seconds. I brought this in the house and let it rest for 10 minutes. I then cut the rib bone off and sliced it up into approximately 1/2" slices. I now placed the slices onto a wooden cutting board for serving and squeezed some blue cheese and herb compound butter on the top. I took this out to the table and we all served up a plate with the lemon garlic shrimp, baked potato and the heirloom carrots. So good! Thanks for looking.
  15. Hopefully life will start settling back down soon so I can get back on here and start cooking more often! I decided I needed to at least get back into the swing of the monthly competitions just to get the muscles flexed again. As this month's challenge is Salad for Dinner, so I had to give it a crack. With me working in Atlanta, I've fallen in love with Korean and Asian food in general. One of my favorite new flavors is Bulgogi! If you've never had anything marinated or glazed with a Bulgogi marinade or sauce, you don't know what you are missing. For those that don't know, Bulgogi is a sweet and tangy sauce mainly flavored with pear juice. It works with any meat, but I favor it with any cut of beef you can find. I'm believe it would even make shoe leather quite palatable! Sadly, in my rush to get this done by tonight's deadline, I didn't take many photos of the process, not that there are a lot of steps to this one. First, I marinated the steak overnight with a bottled bulgogi marinade, and threw in a little fresh garlic and ginger to punch up the flavor a bit more. All I had in the fridge was a london broil, so that got the overnight bulgogi bath. Next it went on to a ripping hot grill to get some of that great grill flavor. After a few minutes on each side, she was ready to take off the grill. While that was grilling, we cut up the lettuce, cucumbers, bell peppers and made up some homemade Asian ginger dressing. During that time, I also reduced the bulgogi marinade into a nice thick glaze by adding a bit of honey and cooking it down. Doesn't it look amazing?!? In the rush to get this into my pie hole, I forgot to get pics of the sliced meat, oh well. Anyways, here is the final product! Again, I highly suggest if you've not yet tried bulgogi, give it a shot. It's great as a dip with asian foods as well.
  16. Got some family coming in from out of state, and I figured that I’d cook up some steak for the occasion. At Costco, I found this 17lb choice strip loin. Looking through the packaging it seemed better marbled than most choice I’d ever seen. I cut her down and got one monster 24oz steak (I like them nice and thick), and nine 18oz steaks. Even had a 3.7lb roast left over. Cooked three of them tonight with a reverse sear. temp’d out at 133. Nice mid rare. Super yummy.
  17. I've recently had the flu (good lord, its the worst). I had a strong fever for 2 days and finally on the 3rd day it finally dwindled down and broke. After a quick shower, I felt rejuvenated and needed to get out of the house for a bit. The Mrs had picked up a sirloin the day before and I decided that was the perfect excuse to fire up the Kamado however, She gave me the eye when I told her I was going outside to BBQ. She even informed me that it was a single degree outside, at which I chuckled, and then smartly grabbed my coat. After lighting the classic, I whipped up a quick marinade and tossed the steak in while the temp came up. Once 500 degrees was hit, it was magic time, on with the veggies and the steak. I think I might have had 10 mins in total cook time, either way I pulled everything and stuck in on my new board I got for Christmas (Thanks Mother/Father in Law). I let the steak rest for another 5-10 mins and then began slicing it with my Christmas Gift to myself (Thanks Bird) an 8-inch Miyabi Gyuto. Its such a pleasure to slice meat with an ultra sharp knife. Its totally not necessary but Go Get yourself one Guys/Gals you wont regret it. Sorry I only took a single photo before it started disappearing.
  18. HEYYYYYY-OOOOOOOOOOOOOOOOOOOOOOOOOOO, KamadoJoooooo is baaaaack!!!!!!!!!!!!!!!! Ok, I've had a few reds, so I'm gonna make an extra effort to keep this one clean for the more delicate among us So a few months ago, I saw some big, fat steaks on sale at the local Woolies (for you seppo's, think Ralphs, etc). Bought em, vac sealed em, froze em, and forgot about em... Until the weekend. Sunday night, threw one in the Sous Vide at 50C, and let it sit. FOR 2 DAYS!!!!! Yep, I have no fear. 2 Days. Like a boss. It came out, looking like this: mmmmmm, who wouldn't want a piece of this...? Whack on some olive oil, salt and pepper: and chuck the bugger onto a 480C hot KJ: 1 sneaky 90 degree rotate late, I flipped it, and oooh yeaaaahhh babyyyyy: 2nd side done, back on the plate, back inside. Drool on the floor was a slip hazard: Here's a cross-section, specifically cut for y'all: This dirt-cheap hunk of meat was the best steak I've had in a long time. All hail the sous vide and the brutal smokey heat of my round red friend. It was a melt-in-the-mouth steak, and I'm sitting here - fat, dumb and happy with a gutfull of steak and wine and joy Happy 2018!!!!
  19. Long before I knew such a thing as a ribeye existed, this used to be my favorite steak. When I saw my grocer had the bone-in version, I couldn't resist a trip down memory lane. bathed in salt, pepper and avacado oil. It been a week since I fired it up. Lump must have been damp, couldn't get a temp above 350°. Good thing i was grilling on the lowest level. resting along side some cinnamon, brown sugar, sweet potatos and carrots I roasted in the dutch oven a perfect medium rare toward the center
  20. Table Steaks These steaks were grilled at 450 degrees because Big Joe was tired that night - needing a good clean out, charcoal was pieces from bottom of the bag, and airflow was clogged up... and man they were great. Proves you don't need to go blast furnace hot to have a really nice steak cook. Dad handled the eggplant and zucchini direct heat grilling as the first shift and cranked tired Joe up to whatever he would deliver. Son took over and did the perfect steak cook simply seasoned using salt, pepper, and a dusting of imported Spanish Chiquilin brand 'Pimenton Picante' (hot paprika) on the meat. Plus a small chunk of hickory wood in the coals. Daughter pulled together a nice salad. Wife enjoyed sitting back, watching the production with a glass of wine, and offering sage commentary on how slow the count down timer for the 'resting period' for the steak was running. But when it all hit the table - well that is where the title for this post comes from... And a few more photos to round out the post.
  21. Second week with the new KJ Classic, after failing to get pictures of my first two cooks I remembered this time (albeit halfway through my steak on Sunday as you can see). The reverse sear worked out AMAZINGLY on a ~1.5 lb sirloin. I know, not using bone-in steaks is blasphemy to some but my wife prefers the boneless and preferences aside she was steering me away from the $16/lb ribeyes I had my eye on. Still was by far the best steak I've ever had off a grill, much less made myself. The pizza turned out okay, but I think I needed to roll the dough thinner and couldn't get the grill above 500, which after 90 minutes of a hungry family waiting made me accept a slightly longer cook time and not quite authentic wood oven pizza at about 475*. On that topic, for the pizza the grill got up to 490 and stalled, then started dropping. I panicked when it hit 475 as it'd already been a LONG time heating up and just put the pizza on. For the reverse sear, again it took awhile and seemed to stall around 500*, I was going for 550 but just threw them on to get them done. I think maybe I'm not using enough lump, as that's the only variable I can think of to keep it from getting roaring up quickly and over 500/550*. Is it absolutely necessary to have a lot of charcoal in there to get the temp up faster and higher? I guess I was thinking since both were shorter cooks I didn't need to load up, but next time I'll try a full firebox.
  22. So this weekend was a special occasion for Mrs. Smokehowze and the weekend got continued over into Monday when my son and I fixed one of her favorite meats. Filet Mignon. These were sourced at Costco. We hunted through the choice grade and found a package that compared to the prime grade in terms of marbling, etc. A great deal at about half the price of the prime! Cooked on Big Joe at 550+ degrees by my son with a few thin soaked strips of hickory wood for just a hint of smoke. Let the meat do the taking with just Kosher salt, fresh ground pepper and a dusting of imported Spanish Chiquilin 'Pimenton Picante' hot paprika. My son has experimented and discovered this paprika adds a subtle but very nice flavor dimension on the grilled meat. I have pretty much turned over steak cooking on Joe to my son. He can nail it every time to what folks like. Nice when the apprentice becomes the master. I did the inside cooking this time. Delicious results overall! Tender real meat flavor on the steak. Sides were herb roasted pee-wee gold potatoes, stir fried snow peas /water chestnuts with a light Asian seasoning touch, garden fresh tomatoes and some fresh avocado. Mrs. Smokehouse thoroughly enjoyed the meal and my grown daughter announced that filet mignon cooked on the Kamado had now become one of her new favorite meats. Oh well! Son and I had our fill also. And the good thing is there are leftovers for another meal. Yummm!
  23. First cook on the XL BGE ... New York Strip and Tuscan Herb Potatoes with fresh Rosemary!! Tossed the potatoes in some Tuscan Herbed Olive Oil and roasted at 400 degrees in a black iron skillet for 2O min then tossed in the fresh rosemary and roasted for on other 30 min. Pulled the fries and throttled the egg up to 750 seared the steak for about 2 min a side. Delicious!! The wife was thoroughly impressed that it didn’t take any longer from lighting the first coal till dinner was on the table than it used to on the Weber gasser.. it was actually quicker! She was also impressed with dinner! I think she is sold!
  24. Hello everyone, new to the group and just seeing what tips, tricks, and insight I can find. I love trying out of the box techniques and experimenting to find the best flavors possible.
  25. This Saturday I turned 60 and we had some friends over for a BBQ / potluck to commiserate errrr I mean celebrate. Friday I pulled 2 Tri-Tips and 3 large steaks out of the freezer to thaw. (1 - 1.75 lb. T-bone, 1 - 2.25 lb. Porterhouse and a monster 2.5 lb.Tt-bone) I seasoned up the Tri-Tips in the my usual way with Worcestershire sauce, salt, pepper, steak seasoning and some fresh minced Rosemary from the yard. For the steaks I just rubbed them down with Worcestershire sauce and then some steak seasoning. This is the Porterhouse. Once our guests arrived I didn’t have much time to take pictures so these are all taken with my phone camera and a little hit and miss. I put all the meat on my kamado. It was setup for indirect cooking and was at 300 degrees as we all wanted to eat quickly. (Normally would’ve done them at 250) Once most of them were all at around 115 to 120 IT I took them off and covered with foil. The monster T-bone took a while longer to get up to temp so it was left on the kamado for another 2 to 3 minutes. I had set-up my Jumbo Joe in a separate location for searing. Here are the 2 Tri-Tips being seared. Here is the Porterhouse and the smaller T-bone waiting to be seared. I had set-up a craving station right there on one of the tables so everyone could get some meat as quickly as possible. I sliced up one of the Tri-Tips and then the monster T-bone which had been seared by that time. That meat all went fast so I sliced up the other Tri-Tip which is shown here. And finally I was able to fix myself a plate of some Tri-Tip, steak, potato and macaroni salad. Everyone had a great time and I’m now officially old.
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