Excited to try out brand new Kamado Joe Jr lastnight (although taking all that plastic wrap off the stand was NOT fun!!). Anyway, got it all set up, used Kamado Joe Big Block charcoal, fired up... and waited and waited and waited for it to finally reach 300 degrees. Did everything by the book (well, there was no book, but followed instructions from different websites). How could this little bitty Kamado have such a struggle heating up? Never did get it past 325. HELP!!
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
Today was just one of those days... Went to the store looking for what I wanted to cook up this weekend and Ribeyes were on sale. Thankfully the butchers were still around so I asked for some thick ### steaks to help bring a smile to my face. I think the butcher was just as happy to prepare the steaks for me as I was watching her cut them up and wrap them. I may have been drooling a bit and giggling like a 12 year old girl, but that's neither here or there.
Went with a reverse sear for these babies, setting up the coals on the Big Joe to one side and cooking the steaks indirect to an IT of 130. After I pulled them off, I opened the top hue and let the temps get up to 600 so I could get a nice sear. Sorry for not adding the "money shot" once we cut into those bad boys I was too busy eating to take any pictures.