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  1. 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
  2. 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
  3. 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 simil
  4. 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 ab
  5. 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 improv
  6. 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?
  7. 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
  8. 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,
  9. 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. A
  10. 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.
  11. 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 w
  12. 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
  13. 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, Bul
  14. 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.
  15. 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 an
  16. 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 o
  17. 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
  18. 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 bra
  19. 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'
  20. 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 Chiqui
  21. 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
  22. 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.
  23. 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 arriv
  24. I just purchased my Akorn off Amazon the other day and will be putting it together this weekend. I've been cooking on webers/gassers for years and wanted to change it up for some low-n-slow smoking and this forum made me pull the trigger. It will be my only current grill, so I was trying to figure out the best way to cook a reverse sear/2-zone steak or similar. It's the best way to cook a steak IMO and I see many varying ways to do it. What you you guys consider the best? The main thread on this site showing the custom bent wire basket or something no longer shows pictures so I had
  25. I received my soapstone a few weeks ago, and finally got to use it. I prepared a Mahi filet, Tuna steak, Shrimp and a piece of NY Strip for my youngest who doesn't care for seafood. I roasted green beans and made an attempt at John Setzlers Brussel Sprouts and sweet potatoes. I thought I had sweet potatoes in the pantry, so I ad libbed with carrots and it turned out great! I put down some butter, and dropped the shrimp onto the soap stone, and in the 1-2 minutes it took me to go in and get the phone to take pictures they were done. The strings beans were more al dente than I like, but sti
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