Great video. A little tip that I've found useful with my Joetisserie: I marked the left/right limits on the spit with a center punch. This way I can line up the meat between the dots in my kitchen and it's always perfectly centered when I throw it on the BJ3.
you probably dont give a damn but does someone know a trick to log back into an instagram account? I stupidly lost the account password. I would love any tricks you can give me.
@Brentley Ford i really appreciate your reply. I found the site thru google and Im waiting for the hacking stuff atm. Looks like it's gonna take quite some time so I will reply here later with my results.
Started our family earlier this year with a little baby girl, so we are hosting our first Christmas. Planning on doing a strip roast, I’ve seen both of your strip roast videos (reverse sear and joetisserie) I was curious as to which method your enjoyed more.
I’m making this for Christmas this week. I’ve got a great roast dry aging for a 4week in the fridge looking awesome. Cant wait to put it on my joe rotisserie.
you’d think. froze three large roasts with the left over. each enough for two 2” thick or thicker steaks. Sous vide to unthaw to 120f. slice and sear to get a crust on all sides. still perfect medium rare inside
How long did it take to get to 110f? After you took it off at 120f, what did it get to after resting? That is, what was your final target? Thanks for the great videos!
The basket is often out of stock, so I had to order from Kick ash basket directly, you can try the link below to see if Amazon has the Joe Jr size back in stock. The cover is below KJ Joe Jr Cover - amzn.to/2L4ZJgn Charcoal basket - amzn.to/35AQCu0
Wow, looks amazing. I'm not sure which was the better flex though, the effortless pulling of the string from the coal bag or causally pulling the samurai sword to slice that roast.
Looks great! I've got a 7lb one in the fridge now waiting for me. One question. What other binders would you recommend on this other than the hot sauce? My family is anti spice, so I dull a lot down. Can I go with a yellow mustard and then the seasonings? Thanks much!! I love your detailed videos that the average person can follow and replicate!
you can do duck fat spray, mustard, hot sauce ( you won't taste it.. try it sometime on a small piece, something like truffle hot sauce is my favorite as it adds the truffle taste)
I was wondering if you have ever considered adding a counter weight to the Joe Tisserie or is it un-necessary? I know from my previous experiences with gas grills the counterweight really helped compensate for my inability to balance the load. I would have a Kamado Joe but my XL BGE was purchased at a going out of business sale for a ridiculously low price. I purchased the Joe Tisserie for my BGE but have yet to use it! Love you videos!
inside temps, doesn’t go cold. but you can tent it or wrap it to keep it even hotter. but a roast this large doesn’t lose its heat as fast as a sliced small steak does. it was steaming hot when I did start cutting
@@SmokingDadBBQ I was thinking about your video when I was cutting Strip roast yesterday!! I could taste that seasoning as you described it ! I can't use my Big Joe since it's in storage till we buy a new house . It's just killing me not to be able smoke anything :( , though my brother in law has a nice weber Kettle set up with all the bells and whistles , but I don't wont mess with his toy. I'm looking forward to smoking Mac and cheese , making cookies etc. James any chance of doing a Mac and cheese side dish on the classic joe along another protein etc :) . I can't wait to post a video so you can see my smoking in action !
i had three portions to freeze for reheating for separate meals. I like it medium rare as i can reheat to 120f and then blast sear slices into thick steaks
I would do this... then remove it, slice into thick steaks and blast sear them on the grill after removing the joetisserie. increases your surface sear area and allows you to increase the individual steaks to your desired level of doneness
to not overdo the outside before the inside cooks... thats the fun with the joetisserie as you can drag the coals around to fire different parts at different times in the cook
Currently have my NY Strip loin primal dry aging in a Umai Dry age bag. Going for 45 days. Great cook! Ever try a 48 hour dry brine? The Aaron Franklin Steak book recommended it. I tried it last week and the steaks basically lost no juices after 5 minute rest. And it did taste more well seasoned. I used Morton’s as that is what AF recommends.
I bought one of those and cut it into steaks. I love the idea of rotisserie but man that is soooooo much meat. I suppose that it could be frozen and redone in sous vide. Just did that with a brisket. Did my first reheat the other night and it was really good.
I had three large portions left over that i vac sealed individually. Sous vide warmed up one already, cut into two thick steaks and seared the unfinished side on the soapstone and they were amazing
i had three portions to freeze for reheating for separate meals. I like it medium rare as i can reheat to 120f and then blast sear slices into thick steaks
With the cold weather, how about a video about smoking in winter? I've been doing pork butts with 25 degree mornings on a Joe Jr, and it's quite the challenge!
That does look tasty; you're really trying to get your money's worth out of that Joetisserie. My problem with cooks like this - and whole prime rib, etc - is that the sides of the steaks don't get seared. I've never seen a whole Strip, Ribeye etc for sale, but I always buy a half one when I catch one on sale, and I just get them to slice it 1.25"+; that's usually the only way I'll even buy a steak, as I don't want those wimpy 0.75" cuts they prepackage. I grill a round of them, then just vacuum seal and freeze the rest of them for later.
what I do for this is the same thing but when the roast is resting I install the soapstone or cast iron and crank the heat. slice into steaks of your desired thickness and then blast sear them for a perfect crust on all sides.
@@SmokingDadBBQ genius idea. Thinking same idea for prime rib as well. I'm always torn between the "wow" factor of prime rib vs the better flavor of a perfectly seared rib-eye. A whole roast is easier for larger holiday meals. Now I have a solution. Thanks.
lol thanks. I don’t have covers except for the Joe jr but I do clean them once every couple months. here is how I make it a fast job _ th-cam.com/video/MsOnv-3-73s/w-d-xo.html
Paying 5x for basic salt, pepper and garlic based rubs is the real tragedy lol ... you're just sad you didn't get the invite to taste how great it was 😂
Great video.
A little tip that I've found useful with my Joetisserie: I marked the left/right limits on the spit with a center punch. This way I can line up the meat between the dots in my kitchen and it's always perfectly centered when I throw it on the BJ3.
Great tip!
you probably dont give a damn but does someone know a trick to log back into an instagram account?
I stupidly lost the account password. I would love any tricks you can give me.
@Wade Ace Instablaster :)
@Brentley Ford i really appreciate your reply. I found the site thru google and Im waiting for the hacking stuff atm.
Looks like it's gonna take quite some time so I will reply here later with my results.
@Brentley Ford it worked and I now got access to my account again. I'm so happy!
Thank you so much, you really help me out :D
Hey James, I have been a follower since the early days of your channel and finally making this Christmas. Looking forward to it!
Started our family earlier this year with a little baby girl, so we are hosting our first Christmas. Planning on doing a strip roast, I’ve seen both of your strip roast videos (reverse sear and joetisserie) I was curious as to which method your enjoyed more.
So do you prefer this over reverse sear? I would think low and slow would help make it more tender and juicy
you win some and lose some. this gains some more flavour but this comes at a cost of maybe some other things. I didn’t notice anything missing
Those looked delicious and bark turned out great!
thanks
I’m making this for Christmas this week. I’ve got a great roast dry aging for a 4week in the fridge looking awesome. Cant wait to put it on my joe rotisserie.
fantastic
Nice cook. Curious if you’ve had any problems with ceramic cookers during the winter months.
never a problem, i grill year round
That’s fantastic! Great minds think alike. Our NY Strip loin comes out this week! No rotisserie though.
can't wait
Looks amazing! Are you feeding the family and the neighborhood?
you’d think. froze three large roasts with the left over. each enough for two 2” thick or thicker steaks. Sous vide to unthaw to 120f. slice and sear to get a crust on all sides. still perfect medium rare inside
That's one bad azz alternative! Very nicely done. Merry Christmas brother!
Merry Christmas Tommy
Another great cook to try! Good to see your subscriber numbers climbing continuously. Keep 'em coming James!
Thanks so much Chris. slowly but surely
I did one but did the half basket on one side and the rotisserie was a bit off from the fire so didn't get the burning. Thanks for your videos
So good, cheers Geoff
How long did it take to get to 110f? After you took it off at 120f, what did it get to after resting? That is, what was your final target? Thanks for the great videos!
I needed to recharge my MEATER so I don’t have the whole cook logged but from memory it was 2 hours to get to 110
That looked good I've done that on a gas rotisserie but I want to do it over charcoal the sauce sounds good to
So good
Do you ever wrap your stuff in foil while resting or do you find it cooks it too much after?
if i need to hold it longer then yes... BUT i wait 10min before doing that to stop the carry over cooking from taking things way past what i want
Love your videos, been watching for years. How big a piece can I do on a classic joe? BTW amazing how you answer all questions!
I did a 5 pounder Sunday night, the prices are unreal this time of year. I plan on doing one every weekend this month.
prime rib gets a little crazy this time of year which is why i love this cut as an alternative
JAMES! @smokingdadbbq WHERE is that joe jr cover from?? Also where is your junior charcoal basket from?? emergency!
The basket is often out of stock, so I had to order from Kick ash basket directly, you can try the link below to see if Amazon has the Joe Jr size back in stock. The cover is below
KJ Joe Jr Cover - amzn.to/2L4ZJgn
Charcoal basket - amzn.to/35AQCu0
@@SmokingDadBBQ bought off their site thanks so much!!
Wow, looks amazing. I'm not sure which was the better flex though, the effortless pulling of the string from the coal bag or causally pulling the samurai sword to slice that roast.
hahaha made me chuckle on that one
Looks great! I've got a 7lb one in the fridge now waiting for me. One question. What other binders would you recommend on this other than the hot sauce? My family is anti spice, so I dull a lot down. Can I go with a yellow mustard and then the seasonings? Thanks much!! I love your detailed videos that the average person can follow and replicate!
And you mentioned the amounts of sour creme in the creme fresh but not amounts of other stuff?
you can do duck fat spray, mustard, hot sauce ( you won't taste it.. try it sometime on a small piece, something like truffle hot sauce is my favorite as it adds the truffle taste)
Exactly what I wanted to see I'm doing this next week
hope you enjoy
Oh yeah my man killing it and definitely enjoyed watching this cook! I did one last year and it was a blast!
love it. hope to see your blaze rotisserie in action more
I was wondering if you have ever considered adding a counter weight to the Joe Tisserie or is it un-necessary?
I know from my previous experiences with gas grills the counterweight really helped compensate for my inability to balance the load.
I would have a Kamado Joe but my XL BGE was purchased at a going out of business sale for a ridiculously low price.
I purchased the Joe Tisserie for my BGE but have yet to use it!
Love you videos!
love big sales. the xl is a nice unit, get the JoeTisserie spinning lol.
There's no place for a counter weight unless I guess it's inside the grill over the fire too...
Oh my god this looks incredible!!!! Are there any cheaper alternatives
thanks so much... you can downgrade to choice or select within the same cut to save money. I would do that before going to a tougher cut like chuck
@@SmokingDadBBQ great thanks so much! Will try for Christmas
HOLY cow dude! This is incredible, I’m driving over the next time you cook this up!
Deal!
Looks fantastic but isn’t it stone cold after 30 minutes sitting? I don’t understand
inside temps, doesn’t go cold. but you can tent it or wrap it to keep it even hotter. but a roast this large doesn’t lose its heat as fast as a sliced small steak does. it was steaming hot when I did start cutting
Still regretting not getting a couple of these when Costco had them 25 bucks off at the register couple weeks ago .🤦♂️. Looks delicious
hehe thats exactly where this one came from
I was about to ask where, figured I would scan the comment section first.
One of these days, when I have the joetisserie, I'll give it a shot
Looks awesome. You should burb the grill before opening so you don’t get blow back!
the JoeTisserie isn't air tight and you don't get fire balls when opening the dome
Wow! now that looked taste James!!
it was amazing
@@SmokingDadBBQ I was thinking about your video when I was cutting Strip roast yesterday!! I could taste that seasoning as you described it ! I can't use my Big Joe since it's in storage till we buy a new house . It's just killing me not to be able smoke anything :( , though my brother in law has a nice weber Kettle set up with all the bells and whistles , but I don't wont mess with his toy. I'm looking forward to smoking Mac and cheese , making cookies etc.
James any chance of doing a Mac and cheese side dish on the classic joe along another protein etc :) . I can't wait to post a video so you can see my smoking in action !
@@SmokingDadBBQ hi James, I just noticed and watched your Mac and cheese video. yum !
Love how you cook meats on the kamado joe
Thank-you, cheers
That really looked good but may I ask what do you do with all that meat? Did you have a big family party?
i had three portions to freeze for reheating for separate meals. I like it medium rare as i can reheat to 120f and then blast sear slices into thick steaks
I and my family are not big fans of medium rare. How would the cook change to get to a medium well?
I would do this... then remove it, slice into thick steaks and blast sear them on the grill after removing the joetisserie. increases your surface sear area and allows you to increase the individual steaks to your desired level of doneness
That's how we used to do it at a restaraunt. Some ppl complain there getting a steak instead of roasted but I feel no mercy for well doners
I love a NY strip roast, I personally will take that over Prime Rib any day! Can't say I have done a full loin before though! Looks perfect!
they're a overlooked treasure this time of year
Why do you do the fire on only one side of the Kamado Joe?
to not overdo the outside before the inside cooks... thats the fun with the joetisserie as you can drag the coals around to fire different parts at different times in the cook
Looks amazing and great idea!!!
Thank you! 😊
Currently have my NY Strip loin primal dry aging in a Umai Dry age bag. Going for 45 days.
Great cook! Ever try a 48 hour dry brine? The Aaron Franklin Steak book recommended it. I tried it last week and the steaks basically lost no juices after 5 minute rest. And it did taste more well seasoned. I used Morton’s as that is what AF recommends.
I have gone as long as 5 days. in general 1-2 is my favourite
I bought one of those and cut it into steaks. I love the idea of rotisserie but man that is soooooo much meat. I suppose that it could be frozen and redone in sous vide. Just did that with a brisket. Did my first reheat the other night and it was really good.
I had three large portions left over that i vac sealed individually. Sous vide warmed up one already, cut into two thick steaks and seared the unfinished side on the soapstone and they were amazing
Looks awesome
so good. thanks so much
Where did you find the Big Block on sale?
Lowes has done it a couple times this fall
I want to try that with a half size of the meat. it seems you really like the sour cream!
i had three portions to freeze for reheating for separate meals. I like it medium rare as i can reheat to 120f and then blast sear slices into thick steaks
I’m about to do this cook and the stoppage at 110 finish at 120 kind of scares me....we don’t go to 135 on this for mid rare?
you can stop at 125 if you want to finish 135
Exactly what I have been wanting to do!
it was pretty epic
Man that looks awesome, don't think I've ever seen a full ny strip loin
it was fantastic
@@SmokingDadBBQ would you do anything different next time? Out keep it exactly the same?
Bro, what a piece of turkey!
turkey comes out awesome on it
With the cold weather, how about a video about smoking in winter? I've been doing pork butts with 25 degree mornings on a Joe Jr, and it's quite the challenge!
I have a video coming Jan 7 that records temp vent settings in the summer vs winter
great video as always...i'm starting to think the over / under on your 'ahhhhmazings' is 3 per video. ;)
hahaha time to delete 1-2 amazings lol?
@@SmokingDadBBQ no - it's your thing!!!
Shout out to chef Tom! My main man in the youtube world.
he’s a legend
why you wearing shirts over the shirts ? :)
ha warm plaid vs. very warm plaid ... it was winter when we did this
That does look tasty; you're really trying to get your money's worth out of that Joetisserie. My problem with cooks like this - and whole prime rib, etc - is that the sides of the steaks don't get seared. I've never seen a whole Strip, Ribeye etc for sale, but I always buy a half one when I catch one on sale, and I just get them to slice it 1.25"+; that's usually the only way I'll even buy a steak, as I don't want those wimpy 0.75" cuts they prepackage. I grill a round of them, then just vacuum seal and freeze the rest of them for later.
what I do for this is the same thing but when the roast is resting I install the soapstone or cast iron and crank the heat. slice into steaks of your desired thickness and then blast sear them for a perfect crust on all sides.
@@SmokingDadBBQ genius idea. Thinking same idea for prime rib as well. I'm always torn between the "wow" factor of prime rib vs the better flavor of a perfectly seared rib-eye. A whole roast is easier for larger holiday meals. Now I have a solution. Thanks.
@@SmokingDadBBQ if you slice-then-sear, do you also season? Or sear the unseasoned sides?
@@MrMarnold6 yes you can season before searing for more flavour
Why does your grills always look brand freaking new?? Is it the covers?
lol thanks. I don’t have covers except for the Joe jr but I do clean them once every couple months. here is how I make it a fast job _ th-cam.com/video/MsOnv-3-73s/w-d-xo.html
What is that, about a grand worth of meat now?
In today’s prices it might just be 😢
New York strip lion?
yes
Sweet mother. How much does that bad boy cost.
costco had it for $25 off a package so the whole thing was maybe $100.... a three - 4 bone prime rib cost more for less than half the meat at the time
Hello
hi
The way you smiled while talking about this recipe is proof that there is such a thing as food porn!
haha so tasty
I am very impressed at how such an oval piece of meat came out so even.
Me too, incredible... i was expecting more transition in the doneness
No invite?!?!??!
you didn't get it? 😊
@@SmokingDadBBQ - hate it when I miss the good times!!
Looks burnt TF on the outside.
I did get a little excited recording the shots of it spinning but the taste was not burnt at all so all good
I use the Derek Wolf Tennessee smoke rub, your rub was a joke, terrible result because of that. What a shame 👎🏻
Paying 5x for basic salt, pepper and garlic based rubs is the real tragedy lol ... you're just sad you didn't get the invite to taste how great it was 😂