Very little swearing, no scotch drinking, a red Joe AND safety advice?!? Where's Aussie Glen and what have you done with him?! Thank goodness for the bloopers! Seriously though, that looked amazing! 🤤
Did it on weekend. Served with a herb garlic butter dip, smashed potatoes, and parmesan garlic asparagus. You were right!! Was phenomenal with the delicious charred crust, and just sweet pink juicy steak centre. Legend! Thanks for this idea!
At least someone from Down Under is making good quality bbq videos 👏👏 Glen , pls make a video on local woods 🪵 (with meat combination) available in Australia 🇦🇺 .
Hahahah entertaining as always. Geez Macadamia wood....sigh, unobtanium. I'll betcha pecan would be good though. Ribeyes are the best, thanks for showing this one Glen.
Taking 4 over to a friends place Christmas Day never had one, didn't know what they where, but my butcher got some nice ones and cry/vac them $230, told he does magic with them, can't wait to taste, my mouth was salivating watching you slice them, bring on Sunday, from Tassie Merry Xmas
Nice! A little of topic. Looking to upgrade from pelletsmoker to a Joe. My area to place the unit is pretty confied. I see you have the unit in the back corner. And on the walls you have wooden boards. I asume you also have a roof. Maybe 2.5 meters above that. Does cooking with coals and live fire so close to those kind of materials ever turn out be a issue? Regards from Norway.
@@glensaussiebbq4823 I mentioned because I copied your method and paired with Chilean style chimichurri. It came out beyond amazing. They said better than top end restaurant. Thanks mate! Keep up the good work!
@@aceavram712 that’s bloody awesome mate! I’m quite partial to a creamy mushroom sauce. I’m going to have to do a video with that sauce. I turned it into a pasta sauce and it’s incredible!
Do you need to ensure that the bbq temp is 110 Celsius? Or do you just wait till it hits 110 and leave the meat in there with the rising temperature? I’m bbq one today so I would appreciate your quick reply
@@glensaussiebbq4823 Oo that was quick! So do I keep the temperature at 110-120? Stabilise the bbq heat and then place the meat. Ok got it. Sorry I’m new to this
Yeah it was a stupid thing to put in there actually. It was trying to represent that it was orgasmic. But not something I should have bothered with. I’m too old for that crap also.
Hahahaha I can’t argue with you in that one mate! That part is better than that first slice off of a roasted leg of lamb….. you know the bit I’m talking about! 🤤🤤🤤
Looks unreal Glen! I fucked up a couple of these because I didn’t have temp probes a while back, edible still but very depressing, don’t be a dumbass like me - use the probes everyone!
Thank you mate! Yeah probes just make life that much simpler don’t they! And when you look at the price you pay for meat in general, it’s worth the outlay on a decent probe unit. Cheers!
@@ricka1221 he’s completely wrong but that’s the beauty of the internet. Almost anyone can make a comment and we are all entitled to our opinion. Cheers
Awesome steak & epic bloopers 😂👌
Very little swearing, no scotch drinking, a red Joe AND safety advice?!? Where's Aussie Glen and what have you done with him?! Thank goodness for the bloopers! Seriously though, that looked amazing! 🤤
Hahahaha thanks mate! I didn’t want anyone to burn there wheely bin down 🤣🤣🤣
Man, that is unreal. I've learned so much already from your Channel Glen, cheers. Thankyou. 🍺👍
Thank you so much for that comment mate!! Awesome stuff!! Cheers 👊👊
Did it on weekend. Served with a herb garlic butter dip, smashed potatoes, and parmesan garlic asparagus.
You were right!! Was phenomenal with the delicious charred crust, and just sweet pink juicy steak centre.
Legend! Thanks for this idea!
Maaaaate, that sounds perfect!!! Cheers brother!
Saved video for future use. Loved the out takes.
Thank you very much mate!
Love this channel! My Big Joe III is arriving in two days and I can’t wait. Thanks for the great content.
Thanks a lot for the comment mate! Really appreciate it! You’re going to love the the series 3!!
You sir are one lucky sod...Im so jealous! All I got's my Classic Joe 2.
That’s a perfect steak mate! Bloopers were a bonus!! Cheers!
Thanks a lot mate!
At least someone from Down Under is making good quality bbq videos 👏👏
Glen , pls make a video on local woods 🪵 (with meat combination) available in Australia 🇦🇺 .
Thank you very much! I love that idea for a future video! Cheers mate
saw your post on reddit and holy shit am I happy that you make/made youtube videos
Hey mate, thanks!! Yeah I’m still going to be doing TH-cam vids,I’m just having a break for a while. I’m filing one today actually. Cheers!
Up to your usual standard Glen. Nice work! Going to have to get me one of those T’hawks on Saturday … 😊
Thanks a lot mate!! Haven’t had a steak on a while myself actually. May have to fix that this weekend! Cheers!
Real deal mate. You deserve more subs
Thanks mate, appreciate the comment!!
Cheers
Hahahah entertaining as always. Geez Macadamia wood....sigh, unobtanium. I'll betcha pecan would be good though. Ribeyes are the best, thanks for showing this one Glen.
Thanks mate! Yeah Pecan would be great! I’m fact pecan is my favourite wood over all to be honest! Just love it. Cheers!!
Taking 4 over to a friends place Christmas Day never had one, didn't know what they where, but my butcher got some nice ones and cry/vac them $230, told he does magic with them, can't wait to taste, my mouth was salivating watching you slice them, bring on Sunday, from Tassie Merry Xmas
That sounds like a fantastic Christmas Day lunch mate!!! These are expensive but so bloody good!! Merry Christmas mate! Cheers
Great videos and I love your channel. What gloves are you using?
GAB is the best Aussie Kamado BBQ channel. Keep up the good work.
Thanks a lot mate! Appreciate that a lot! These are black nitrile gloves from Bunnings.
Superb, mate from Oklahoma
Thanks brother!!!
My mouth is watering, wow
Thanks a lot Brett! The old boy can smash one of those on his own…..he’s a machine 🤣
@@glensaussiebbq4823 I’ll be camping with the pair of old fellas next week 😎
Nice! A little of topic. Looking to upgrade from pelletsmoker to a Joe. My area to place the unit is pretty confied. I see you have the unit in the back corner. And on the walls you have wooden boards. I asume you also have a roof. Maybe 2.5 meters above that. Does cooking with coals and live fire so close to those kind of materials ever turn out be a issue?
Regards from Norway.
Amazing job! Your just missing the chimichurri to take to next level
100% agree with you there mate! Cheers!
@@glensaussiebbq4823 I mentioned because I copied your method and paired with Chilean style chimichurri. It came out beyond amazing. They said better than top end restaurant.
Thanks mate! Keep up the good work!
@@aceavram712 that’s bloody awesome mate! I’m quite partial to a creamy mushroom sauce. I’m going to have to do a video with that sauce. I turned it into a pasta sauce and it’s incredible!
glorious
Thank you mate!
Damn!
How long does it take to get that internal temp?
That's just frigging awsome mate i need a piece of meat that size 🤣🤣🤣
I know you do 🤣🤣🤣 thanks mate, love ya brother!
I dig your prep barrel. That's 5x5.
Thanks mate! Yeah I’ve had the for a loooong time. It’s about to fall apart unfortunately
Looks great, surprised you didn't use a cast iron grate
Thanks mate! I do like the crust from the cast iron! But there is just something about that direct flame I just love too much! Cheers mate
Do you need to ensure that the bbq temp is 110 Celsius? Or do you just wait till it hits 110 and leave the meat in there with the rising temperature? I’m bbq one today so I would appreciate your quick reply
Hey mate, no you don’t “have” to but I like to. Either way I’m sure it will be great! Cheers
@@glensaussiebbq4823 Oo that was quick! So do I keep the temperature at 110-120? Stabilise the bbq heat and then place the meat. Ok got it. Sorry I’m new to this
@@azlanang you got lucky. I’m waiting for my wife while she’s Christmas shopping 🤣
@@azlanang yeah try and keep the temp in that range while you’re smoking the meat. I find you get a better end result.
F*%K ME! Awesome videos. Good to see a fellow Aussie is rocking the Kamado Joe. Keep on doing the videos and enjoy the scotch!!!
Cheers brother!!! I will always enjoy the scotch 😜🤣
Looks great well done. One question. Why the eggplant emoji? Maybe I’m too old to understand.
Yeah it was a stupid thing to put in there actually. It was trying to represent that it was orgasmic. But not something I should have bothered with. I’m too old for that crap also.
hey how long was the low and slow cook?
It was around an hour mate.
How long did you sear it for Glen?
Not very long mate. I don’t time it. I just get the colour I’m looking for and take it off for the rest.
Omg
Cheers!!
Is this suitable for a vegan?
Only the ones that have the energy to cook 😆
Is that Kosmos SPG?
Yes it was mate!
@@glensaussiebbq4823 ohhh...that is top stuff. it's the best in the Kosmos ahahaha
@@gerdsfargen6687 🤣🤣🤣 I love the Texas Beef too!! Great stuff. Cheers for the comments mate 👊
@@glensaussiebbq4823 havent tried that yet. Something in it with lemony oniony notes? Sounded unusual.
@@gerdsfargen6687 yeah that’s the one mate!
Love this guy 😂
Whenever he cuts and fondles the meat it’s like he’s jizzing 😂😂😂😂
I am 🤣🤣🤣🤣 cheers mate 🤣
Wow. Perfection. That first slice is MINE! Love that fat triangle. Better than sex. Cheers.
Hahahaha I can’t argue with you in that one mate! That part is better than that first slice off of a roasted leg of lamb….. you know the bit I’m talking about! 🤤🤤🤤
Looks unreal Glen! I fucked up a couple of these because I didn’t have temp probes a while back, edible still but very depressing, don’t be a dumbass like me - use the probes everyone!
Thank you mate! Yeah probes just make life that much simpler don’t they! And when you look at the price you pay for meat in general, it’s worth the outlay on a decent probe unit. Cheers!
Overcook
Ping pong pow
Hes kinda right
@@ricka1221 he’s completely wrong but that’s the beauty of the internet. Almost anyone can make a comment and we are all entitled to our opinion. Cheers
I've seen the commenter's channel. Feral as. I don't think they know the concept of cooking.