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Embers Only BBQ
United States
เข้าร่วมเมื่อ 1 ส.ค. 2020
Where there’s smoke, there’s magic. Sharing our Kamado Joe techniques and recipes with the bbq community.
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The Ultimate Guide to Kamado Joe Steak
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A comprehensive tutorial on four different methods for grilled steak on the Kamado Joe featuring four cuts. Chapter 1. Florentine Steak | Reverse Sear | Smoke indirect at 250 degrees until internal temperature of 115 (approximately 1:15), then rub with beef tallow and sear hot (700-900 degrees) for 1-2 mins/side. Rest with butter for 15-20 minutes Chapter 2. Ribeye Steak | Tempered | Set up gri...
How to Clean Mold in the Kamado Joe Grill
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The Greatest Gyros on the Kamado Joe Joetisserie
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Outstanding Smoked Oxtails on the Kamado Joe
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The Ultimate Chicken Shawarma Recipe on the Kamado Joe Joetisserie
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Tips & Tricks for the Kamado Joe Joetisserie
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Best tasting ,so juicy 😋
Thank you!
Wow , just wow. Easy, relaxed, delicious … first time: no stress!!!
Thank you very much! We like it nice and easy over here.
Finally
Let’s go!
That looks so good!❤
Thank you very much!
😮😮😮😮😮❤❤❤❤❤❤❤
1 to 4 hrs…really…you lost me dude
It makes no difference between 1-4 hours because the meat will never overcook at the sous vide temperature.
The color 😊
It was phenomenal
Holy smokes I smelled it for a sec that's good melts
Thank you so much!
Damn boys send me a slice
Those look delicious!
Thank you!
Does the pizza have a smokey taste?
Not really
Beautiful crust, nice job 👍
Thank you!
Perfect cook 👌 I see on the meater they suggest 120 as rare. Seeing you put it at 115 degrees internal, it looks perfect. Anything more than that is overdone if you like rare. Thx for the advice! 🔥
Thanks so much!
How long did it take to get to temp once you lit the coals
I don’t totally remember but probably 30 minutes or so
Shoot man i might drive 20 minuts for a cuban sandwich. This made me hungry
Do it!
@@embersonlybbq1 I did. same thing but no pickles
What a country. You get inspired to get a Cuban sandwich and then you get to eat one. Land of opportunity.
Lechon lookin right
Thank you! It was great.
Her name was lola 🗣 she was a show girl ‼️💕
Yes!
What? This looks good and only has 34 likes.
I mean it did only come out an hour ago
Thanks for the kind words!
I've had the same issues with rolling dough and too much liquid from the tomatoes. I was going to suggest straining the tomatoes, but you figured it out for yourself. ☺ But yeah, trying to roll out a pre-made ball of dough can be tough if looking for uniformity and thinness.
Yeah buddy! I’m not a great roller. Failed that class in high school
I found your video very helpful and informative. Thank you. We have found similar issues with our home made dough. You are absolutely right in saying to make the pizzas just before you need them. I have fallen foul of that one before now. For the tomato base I have tried all sorts but now resort to a very thin layer of tomato paste, Heinz ketchup, onion salt and garlic salt with a pinch of sea salt and black pepper. It works for us.
That sounds delicious, and thank you. What sort of time and temp are you doing?
@@embersonlybbq1 The temperature was about 600 f and the time was about five minutes. I have a classic Joe 1, do not have the DoJoe, so I used pizza stone. Interestingly, I had a pizza cook off with hubby who cooked one in our Clementi pizza oven at the same time. We both decided the Jo pizza was best.
I love it. Thin crust is definitely the way to go on this thing. I did try a deep dish in a cast iron a while back but I couldn’t nail the timing yet.
@@embersonlybbq1 It’s great fun trying. Thanks again for your videos. I’ve only had my Joe for two months and I’m getting better all the time. It’s an obsession now. 😄
@helenneal2609 the Jr. is such a phenomenal grill. Cheers!
Looks delicious!
Thank you!
Love your content. I've had my Big Joe 9 years now: pizza might have been the first thing I cooked on it. While I'd probably have gone hotter and thinner, I appreciate that you were intentional about a cooler cook and a thicker pie. That was a good looking pizza. I'm inspired to try this.
Thanks so much! In the beginning I went hot and thin, like 900-1000 degrees but kept running into burnt crusts bc I wasn’t thin enough on the dough or the toppings. Eventually started nailing the Neapolitan pies at 700-800 but I kept wanted more cheese, sauce and toppings so I’ve been messing around with longer lower temp cooks. Definitely feels like driving a Ferrari 40 mph but I’ve been happy with the consistency 😂
Pizza perfection! Great intel as usual.
Thanks so much!
You give this to your friends and your family, and they will love you forever. I want my stomach to love me forever, so it is for me...thanks!
Haha, I love it! Let me know what you think of the recipe after you make it.
Lemme get a plate!
You got it!
WOW Odedi!!! This looks so delicious!!!
@SE-or8nd thank you!
wayyy to much charcoal, pizza looks great though
Appreciate how casual you make these cooks look!
Thank you very much!
Thank you! Very detailed and to the point video
Thank you for the kind words!
Did you use the slow roller attachment for this cook? Do you think that's better than using the DoeJoe?
🤤😋
Omg... your coal is on fire, need to leave your coal longer, white coal with no fire
What kind a beef is the best for shawarma?
In general the thinner the better. Skirt/flap etc
That looks freaking amazing... wow.
Thank you very much!
Sizzly!❤❤❤
Should we make some in Sept?
Brb, changing my flight to this afternoon
@jimkrunk finally
Absolutely pristine pieces of meat right there!
Thank you so much! They were all delicious.
Was this meal done on the Classic 2 or Big Joe 2? Would like to know if this half moon pan will fit beneath the JoeTisserie in the Classic 2
Classic 2, no issues. Just make sure you bank your coals to the back so there’s room for it to sit.
Did my first joetisserie chicken wing and way overcooked it 😭. Wanted a golden brown color. Bad idea.
Dang, that’s a bummer! What was your time and temp?
@@embersonlybbq1 i did around 350-400, i think i must have cooked it around 2 hours for the first batch lol. When i open it didnt have the nice color i was looking for. The second batch cooked for around 1.5 hour and that too didnt came out juicy but was still ok.
@nmjhd1234 man, sorry to hear that. 350-400 for 1-1.5 hours should get you golden brown. That’s been my experience.
Doing this again in 2 days time and cannot wait.
I love it! I’m thinking to make some more this month too. I made a newer video with two updated sauces that I like better. Check them out. One is a lemon yogurt base, the other is fire roasted tomato/onion then blended. Cheers!
@@embersonlybbq1 Better than the white sauce? Looking forward to that!
@mattwarwick8135 yeah I think so. I just changed the recipe for the white sauce a little so it’s more lemony but the red sauce is a star.
Tolle Vorstellung vom Kleinen in der Runde 😉 Sehr sympathisch präsentiert.
vielen Dank für die netten Worte 😃
As much as I love meat, I love seeing how to cook other things like this too (gotta keep the cholesterol down 😅). I'm definitely interested in the recipe for this.
Thank you so much! Soak beans overnight, then boil for one hour. Set up grill for indirect at 300. In large pot, sautee onion, celery, carrot. Then add in crushed tomatoes and herbs of your choice. Pour over the beans and mix. Add water so beans are covered and then smoke in the KJ for 5 hours or so until beans are done. Cheers!
This is a great video indeed!!!
Thank you for the kind words!
Can it consistently hold 650 F? That's the temperature I want to shoot for. I can do 550 F in my electric oven, so if I go for the Kamado Joe, I want to be able to consistently hit 600 F or 650 F.
Yeah, it can consistently hold over 1000 degrees if you configure the vents the right way. It’s all about vent and airflow management. The grill’s are remarkably efficient at holding heat steady because of how much ceramic is in them. You just need to slowly dial back air flow because it will want to get hotter and hotter as you go.
@@embersonlybbq1awesome - thank you!
@philistineau no problem
Best wing I have made was this method
So much fun
Looks Great! Do you have recipe with ingredients and measurements ?
Hey there, thanks so much! I wrote this one up here. It’s a little different than this video but it’ll get you there. www.kamadojoe.com/blogs/recipes/chicken-shawarma
Too thick
Nice
Thank you!
Is it just me or does anyone else wince during the tomato and onion cutting part?? Those fingertips look like they are in danger!
You know my motto, safety third! You’re not cooking if you’re not in mortal danger. And I can assure you, if/when I have a horrific kitchen accident, I won’t be keeping that in the final edit 😂
Its raw chef. Y e ah.
My friend, if you cook a prime ribeye cap well done, like you might be tempted to, I will have you arrested.
@@embersonlybbq1 And I will throw away the key
@@embersonlybbq1 ok that was a good response. You got me. But yeah chef
@@DadTalksLive ok no chef
@lyricaltsgamingchannel2602 hahaha, cheers
Just watching this made me spontaneously combust & I just covered the floor with my dna
Hahahahahaha
mid i see no meat
Haha, my mom is vegetarian and she requested this. Served steak on the side 😂
@@embersonlybbq1 that makes sense