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Robert from so cal here. Marinate in Italian dressing for 4 hour in the reffer. Room temp. for 1/2hour, kamado at 250 until meat reaches 130 for medium rare. Easy and very pleasing.
@darrellsloan1570Ай бұрын
Love it, I'm from NC. in San Antonio Texas now; and they love Carolina bbq. Good food.
@MattsArchive2 ай бұрын
Totally agree on the 2-1-.5 method on a komado. 3-2-1 might work on an offset now that I think about it but on a komado its total overkill.
@peterburgerproductions2 ай бұрын
Great video and nice to hear some love for California (for once, lol). Subscribed!
@bradleyw69703 ай бұрын
if i am not in competition, and im not, presentation is not a priority, feeding the family is so ill leave every tasty morsel of meat on there that i can get, that said great job👋👍
@bradlane36623 ай бұрын
Should I leave them in the oven longer to achieve medium doneness?
@dronemafiaproduction.3 ай бұрын
Yummy ❤
@kerryblight98203 ай бұрын
But did he use charcoal or wood?
@vagrante134 ай бұрын
Cattleman’s Grill is the best.
@ldcoldwell5 ай бұрын
Subbed and love this salsa! Happy Cooking!
@kappaman19945 ай бұрын
The _Cream_ *Of* 🍄🥫Is _ACTUALLY_ Is A *_-Subsitute-_* For *Heavy* _Whipping Cream_ ( ☜ *disclaimer,* *For Those Who Are* _Lactose_ _-Intolerant🥛-_ ). *TBH,* _Me,_ *MySelf,* I’ve _ALWAYS_ Been Too _Scared_ To Try _Cream_ *Of* 🍄🥫_*BECAUSE*_ By Itself, _Cream_ *Of* 🍄🥫 _Can_ Be🧂 *&* I’ve _Always_ Worried That The _Cream_ *Of* 🍄🥫 Would 🚫 -Change- 🚫 The Flavor Of The *Rotèl Dip®* .)☻☻☻
@ItsRossFool7 ай бұрын
lol "one of my favorite thing when cooking for two" Dam im fat... =[
@UAroman177 ай бұрын
All the tri tips out there. I tried this and I love this
@KamadoMax7 ай бұрын
Glad you enjoyed it!
@rickquintero85777 ай бұрын
Good job chef!!
@KamadoMax7 ай бұрын
Thank you!
@spacemonkey1983style8 ай бұрын
I am doing this today for the first time using your steps and same setup. Hopefully it turns out good.
@KamadoMax7 ай бұрын
Good luck!
@paulcarson49789 ай бұрын
Why you killing that beautiful piece of meat? Look what they've done to my boy. 😢
@albertusvdwesthuyzen43059 ай бұрын
Do you leave the Rotisseri on for other tasks as well?
@ronalddennis10179 ай бұрын
Do you soak the cedar plank first?
@charliegriffin349110 ай бұрын
Perfect
@paularroyo662210 ай бұрын
Did you soak your planks first?
@polsok4410 ай бұрын
Your videos are great! Very well made, looking forward to more content from you
@martingrady765410 ай бұрын
Does the butter and the pepper not burn?
@user-jv9gx9dh9k10 ай бұрын
I live in Southern California and I actually use your recipe every single time i make tri tip on the Joe.
@KamadoMax8 ай бұрын
Right on! That’s a major compliment coming from a CA viewer! Had it for the first time in Santa Clarita!
@jeffnatale108410 ай бұрын
very nice cook sir
@user-zm3mv6tq4p11 ай бұрын
Can this be canned?
@WigWagWorkshop11 ай бұрын
From what I understand, fat up on the off-set smoker, and fat down on a Komodo. Great cook, thanks for the tips.
@airlar485711 ай бұрын
Texas crutch (ie 3-2-1) is a guideline, and actual times will vary depending on the size of your ribs and your cook temp. Larger ribs (mid-4 to 5 lbs) at a lower temp (225) can use every bit of those 6 hours, and occasionally a little more, to turn out.
@kenmitchell335511 ай бұрын
The Chipotle Tabasco as a binder is nice. I will be doing that moving forward.
@morgangentle3287 Жыл бұрын
Only half can
@morgangentle3287 Жыл бұрын
Way too much charcoal
@jcksnjy Жыл бұрын
Followed your timeline and method today and the ribs were fantastic!!
@dariusparker6805 Жыл бұрын
Great tutorial! Really appreciated you walking through the trimming of the rib before cooking.
@rafay.rana1754 Жыл бұрын
Definitely trying this on my Kamado Zeus tomorrow!
@fredschwindt399 Жыл бұрын
I need the name of those gloves
@fredschwindt399 Жыл бұрын
Wow, great video. I will be trying this today. Thank you.
@DJunc2 Жыл бұрын
Thank God you are back
@Mike_Genisys Жыл бұрын
Did you keep the jr?
@MagdaMark Жыл бұрын
I stopped watching when the store bought seasoning came out. Using store bought seasoning makes this video pointless for anyone who is not in the USA as these are US specific products. It’s also not really very professional or sophisticated cooking in my view if you just use purchased seasoning.
@faungollihar1743 Жыл бұрын
'Promo SM'
@scottgraham6717 Жыл бұрын
Made my mouth water - guess I’m going to give this a try! Thanks for the content.
@KamadoMax Жыл бұрын
Thanks for watching!
@texaspapa9445 Жыл бұрын
Every type of meat
@88Nikoli Жыл бұрын
A paddle is for paddling a kayak or canoe that is a peel . Pizza is not pie and that dough has no air in crust that is not Neapolitan style and you have enough flour on it to make another dough ball ! Want to make Neapolitan pizza go watch Vito Lacopelli. The heat of the dome of a Kamado retains the heat and helps cook the top you only lose hot air when opening just enough to launch pizza in for a very short time ! That Joe os an expensive gimmick imho !
@ac-6569 Жыл бұрын
Awesome videos!!! I agree with the 2-1-.5 method and using a vinegar based sauce for wrapping.
@KamadoMax Жыл бұрын
Thanks so much for watching! For sure, this method is can't miss IMO. You also gotta wrap with vinegar sauces otherwise you will carmalize the exterior too much with something that has more sugar.
@golfgriller8712 Жыл бұрын
Great to see you back. Lilly's Q makes some great sauce.
@KamadoMax Жыл бұрын
Thanks for having me! Agree, really great stuff. I'll be picking up more for sure.
@kurt7264 Жыл бұрын
Happy to see you back down to earth bbq and person😊
@KamadoMax Жыл бұрын
Thanks so much for having me! Cheers!
@Avdbz Жыл бұрын
oh baby, it s bbq season again and cant wait to make a pork butt tomorrow, this video is great for reminding me what to do. It worked peeeerfectly last time
@KamadoMax Жыл бұрын
Yeah cmon!!!! Glad the recipe is working great for you! Cheers to BBQ season!
@mattligon8424 Жыл бұрын
Great content man! Glad to see you making new videos.
@KamadoMax Жыл бұрын
Appreciate it! More to come!!
@joe599430 Жыл бұрын
Always enjoy your recipes and instruction, glad to see you making these videos again. The sights and sounds of your backyard remind me of my own. Appreciate the content.
@KamadoMax Жыл бұрын
Thank you for the kind words! Great to be back at the grill on YT! Glad you are liking the backyard and hopefully the birds aren't too noisy! haha
Пікірлер
can u fit a tomahawk in it?
Robert from so cal here. Marinate in Italian dressing for 4 hour in the reffer. Room temp. for 1/2hour, kamado at 250 until meat reaches 130 for medium rare. Easy and very pleasing.
Love it, I'm from NC. in San Antonio Texas now; and they love Carolina bbq. Good food.
Totally agree on the 2-1-.5 method on a komado. 3-2-1 might work on an offset now that I think about it but on a komado its total overkill.
Great video and nice to hear some love for California (for once, lol). Subscribed!
if i am not in competition, and im not, presentation is not a priority, feeding the family is so ill leave every tasty morsel of meat on there that i can get, that said great job👋👍
Should I leave them in the oven longer to achieve medium doneness?
Yummy ❤
But did he use charcoal or wood?
Cattleman’s Grill is the best.
Subbed and love this salsa! Happy Cooking!
The _Cream_ *Of* 🍄🥫Is _ACTUALLY_ Is A *_-Subsitute-_* For *Heavy* _Whipping Cream_ ( ☜ *disclaimer,* *For Those Who Are* _Lactose_ _-Intolerant🥛-_ ). *TBH,* _Me,_ *MySelf,* I’ve _ALWAYS_ Been Too _Scared_ To Try _Cream_ *Of* 🍄🥫_*BECAUSE*_ By Itself, _Cream_ *Of* 🍄🥫 _Can_ Be🧂 *&* I’ve _Always_ Worried That The _Cream_ *Of* 🍄🥫 Would 🚫 -Change- 🚫 The Flavor Of The *Rotèl Dip®* .)☻☻☻
lol "one of my favorite thing when cooking for two" Dam im fat... =[
All the tri tips out there. I tried this and I love this
Glad you enjoyed it!
Good job chef!!
Thank you!
I am doing this today for the first time using your steps and same setup. Hopefully it turns out good.
Good luck!
Why you killing that beautiful piece of meat? Look what they've done to my boy. 😢
Do you leave the Rotisseri on for other tasks as well?
Do you soak the cedar plank first?
Perfect
Did you soak your planks first?
Your videos are great! Very well made, looking forward to more content from you
Does the butter and the pepper not burn?
I live in Southern California and I actually use your recipe every single time i make tri tip on the Joe.
Right on! That’s a major compliment coming from a CA viewer! Had it for the first time in Santa Clarita!
very nice cook sir
Can this be canned?
From what I understand, fat up on the off-set smoker, and fat down on a Komodo. Great cook, thanks for the tips.
Texas crutch (ie 3-2-1) is a guideline, and actual times will vary depending on the size of your ribs and your cook temp. Larger ribs (mid-4 to 5 lbs) at a lower temp (225) can use every bit of those 6 hours, and occasionally a little more, to turn out.
The Chipotle Tabasco as a binder is nice. I will be doing that moving forward.
Only half can
Way too much charcoal
Followed your timeline and method today and the ribs were fantastic!!
Great tutorial! Really appreciated you walking through the trimming of the rib before cooking.
Definitely trying this on my Kamado Zeus tomorrow!
I need the name of those gloves
Wow, great video. I will be trying this today. Thank you.
Thank God you are back
Did you keep the jr?
I stopped watching when the store bought seasoning came out. Using store bought seasoning makes this video pointless for anyone who is not in the USA as these are US specific products. It’s also not really very professional or sophisticated cooking in my view if you just use purchased seasoning.
'Promo SM'
Made my mouth water - guess I’m going to give this a try! Thanks for the content.
Thanks for watching!
Every type of meat
A paddle is for paddling a kayak or canoe that is a peel . Pizza is not pie and that dough has no air in crust that is not Neapolitan style and you have enough flour on it to make another dough ball ! Want to make Neapolitan pizza go watch Vito Lacopelli. The heat of the dome of a Kamado retains the heat and helps cook the top you only lose hot air when opening just enough to launch pizza in for a very short time ! That Joe os an expensive gimmick imho !
Awesome videos!!! I agree with the 2-1-.5 method and using a vinegar based sauce for wrapping.
Thanks so much for watching! For sure, this method is can't miss IMO. You also gotta wrap with vinegar sauces otherwise you will carmalize the exterior too much with something that has more sugar.
Great to see you back. Lilly's Q makes some great sauce.
Thanks for having me! Agree, really great stuff. I'll be picking up more for sure.
Happy to see you back down to earth bbq and person😊
Thanks so much for having me! Cheers!
oh baby, it s bbq season again and cant wait to make a pork butt tomorrow, this video is great for reminding me what to do. It worked peeeerfectly last time
Yeah cmon!!!! Glad the recipe is working great for you! Cheers to BBQ season!
Great content man! Glad to see you making new videos.
Appreciate it! More to come!!
Always enjoy your recipes and instruction, glad to see you making these videos again. The sights and sounds of your backyard remind me of my own. Appreciate the content.
Thank you for the kind words! Great to be back at the grill on YT! Glad you are liking the backyard and hopefully the birds aren't too noisy! haha
Yeah buddy!
Yeah cmon!!!!