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    • By LJS
      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







    • 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,
       
      Christmas is coming, Inkbird offer some special discount this week. It is a great chance to order a gift. Please check pictures for discount details, hope you can find one you need:
      20% off for HET-F001 Instant Read Probe Thermometer:
      https://www.amazon.co.uk/Inkbird-HET-F001-Foldable-Digital-Thermometer/dp/B078RLHYWD
      30% off for IHT-1P Rechargeable Waterproof Thermometer:
      https://www.amazon.co.uk/Inkbird-Thermometer-Backlight-Calibration-Foldable/dp/B07XG6MQDT
      25% off for IBT-2X 150ft Bluetooth BBQ Thermometer with 1/2 probes:
      https://www.amazon.co.uk/Inkbird-Bluetooth-Thermometer-Temperature-bluetooth/dp/B06WGMDSBL
      25% off for IBT-4XS 150ft Bluetooth BBQ Thermometer with 2/4 probes:
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      30% off for IBBQ-4T WiFi BBQ Thermometer with four coloured probes:
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      20% off for Inkbird WiFI Sous Vide Cooker:
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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.
       


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