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    • By Kamado_Rich
      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!



    • By Dave Bradfute
      I'm gonna do some baby backs this weekend and would like to hear some opinions. 
       
      1. Temp. I'm thinking low and slow at about 225 to 250
      2. Time - wrapped vs. unwrapped. 5 1/2 hours ish?
       
      I used to do mine in a pellet with the 3-2-1 method, although for BB's I did 3-1-.5.
       
      Let me hear your methods and why.
       
    • By LJS
      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




    • By Inkbird
      Hey folks,
       
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      25% off for IBT-2X 150ft Bluetooth BBQ Thermometer with 1/2 probes:
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      25% off for IRF-4S 150ft Wireless Food Thermometer with 2/4 probes:
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      By the way, you can get a free IBT-4XS with two probes or a IRF-4S with two probes if you order one or more Inkbird Sous Vide or Inkbird IBBQ-4T WiFi BBQ thermometer this week(12.09-12.15).
      Send us message if you have any question. wish you have a wonderful day.
       


    • By Lydia
      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.
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