How do you make your glaze and what are the instructions as this looks AAAAMAZING !!
@embersonlybbq13 күн бұрын
Thank you so much! I just put bbq sauce on them before painting it on. I have the full recipe on my KZread page. Video is called Kamado Joe Fall Off the Bone Ribs. From about a year ago. Cheers!
@robbsps5games1494 күн бұрын
Where did you get the basket for the Tatters ?
@embersonlybbq14 күн бұрын
It’s the Kamado Joe Karbon Steel Half Moon pan. Really good. Fits perfect underneath.
@robbsps5games1493 күн бұрын
@@embersonlybbq1 Thanks
@embersonlybbq13 күн бұрын
@robbsps5games149 no problem
@Mrs.AD00994 күн бұрын
❤❤❤❤❤❤ OMG !!!!
@embersonlybbq14 күн бұрын
So good!
@dongyeonlee43174 күн бұрын
Yummmm
@embersonlybbq14 күн бұрын
Thanks Dong!
@juanquintero91044 күн бұрын
🤤🤤🤤 that looks so 🔥
@embersonlybbq14 күн бұрын
Thank you! Super delicious.
@dianaedenburg61025 күн бұрын
That looks so delicious! 😋
@embersonlybbq15 күн бұрын
It sure was!
@user-zi2zs8zs4v5 күн бұрын
DAMN ❤
@embersonlybbq15 күн бұрын
Thank you!
@nmjhd12345 күн бұрын
Wow this thing is loaded. How many lbs of chicken? Also, is this the classic or big joe? Will this basket work with classic 3 version?
@embersonlybbq15 күн бұрын
Thanks! That was about 5-6lbs of chicken. Would hold more. Was on the Classic II but would fit the 3. It’s the Kamado Joe basket so it works well on all.
@nmjhd12345 күн бұрын
@@embersonlybbq1 i am torn between the classic and big joe. I am afraid the big joe is too big and heavy to move around.
@embersonlybbq14 күн бұрын
@nmjhd1234 I hear you, how often are you cooking for large groups of people?
@nmjhd12344 күн бұрын
@@embersonlybbq1 i mainly cook for my own family of 6, but once or twice a year cook for others.
@embersonlybbq14 күн бұрын
I would definitely get the classic then. Enjoy it in good health, my friend! Which series are you looking at? 1, 2 or 3?
@Floridacoolstuff5 күн бұрын
Glad you enjoyed those babies
@embersonlybbq15 күн бұрын
So good!
@Floridacoolstuff5 күн бұрын
Looking good
@embersonlybbq15 күн бұрын
Thank you!
@donqd7 күн бұрын
I love everything about this video step by step. Amazing results! Thank you so much for this
@embersonlybbq17 күн бұрын
Wow, thank you for the incredibly kind words! Really appreciate you watching and sharing that.
@cgb13947 күн бұрын
bottom looks burnt. But thinks for sharing and spending the time!
@hhernandez1008 күн бұрын
Awesome, the only thing that raised eyebrows is the cut up 2x4 wood pieces. I always use flavored wood chucks but thought a regular 2x4 might have some processing chemical....
@nmjhd12349 күн бұрын
Do you ever scrape the crust build up on the grill grates before starting a new cook?
@embersonlybbq19 күн бұрын
Yeah I’ll do that when I can, usually with a metal spatula. How about you?
@nmjhd12349 күн бұрын
@@embersonlybbq1 i use those wire brush and was wondering if it is needed 😀. Sometimes some of the wires come off and onto the food. Not good.
@embersonlybbq19 күн бұрын
@nmjhd1234 yeah, I would stay away from those wire brushes. Metal spatula is all you need. And the fire kills everything too so I don’t keep mine crazy clean all the time.
@nmjhd12349 күн бұрын
Have you tried using the KJ Konnected? The cooking surface is probably smaller than the big joe correct?
@embersonlybbq19 күн бұрын
I haven’t yet but will be soon. I have made the shawarma in a Classic II which has a similar cooking surface area and fit 12lbs on there no problem.
@MrSOdgaard10 күн бұрын
Hi. Thanks for your video. You mention that you aim for an internal temp of 180 F. I would normally cook pork belly to appx 65 C (130 F). So wondering why you aim for so high temp, and if it does not result in a dry meat? Also how many kg of meat do you have on there - and how many would that serve when eaten as Gyros? Thanks in advance. Greetings from Denmark Stephen
@embersonlybbq110 күн бұрын
Thank you for the kind words! I would love to visit Denmark one day. I have found that the pork belly gets incredibly tender at 180F and doesn’t get dry at all because of all the fat, however that’s with a lower outside temperature of 300F. That gives me nice even heat, and the fat renders down nicely. I take my pork butts to 203F for when I pull them so there are certain cuts that do very well at higher internal temps as long as they have plenty of fat and they’re brought to temp slowly at a low temperature. This was 6kg of pork all together and it fed 20 people with the pita. Let me know if you make it, we loved this dish!
@markhiggins650711 күн бұрын
How long does it take to warm up?
@embersonlybbq111 күн бұрын
That took about 25-30 minutes from start to high heat
@ReallifeTV12 күн бұрын
Not a cave man steak lf lts not directly on the coals.
@user-dh9rr2no1j12 күн бұрын
What a culinary delight!
@embersonlybbq112 күн бұрын
Thanks so much!
@mscafidi587012 күн бұрын
The sound of that Grill Gun blasting is like the sound of billions of mold cells crying out in agony. 😂
@embersonlybbq112 күн бұрын
Yes! It’s the sound of clean living and my procrastination as well 😂
@user-dh9rr2no1j12 күн бұрын
Very helpful, thank you
@embersonlybbq112 күн бұрын
Thanks for watching!
@Miami3614 күн бұрын
man, have some chicken with that sauce! 🤣😂
@embersonlybbq114 күн бұрын
Hahaha, that sauce is unlike anything you’ve ever had!
@ianhumphries506314 күн бұрын
Purée the onions for better adhesion
@embersonlybbq114 күн бұрын
That’s a really good tip. I’ve seen them grated too. Do you know if there’s a difference between puree and hand grating them? Will try that next time.
@ianhumphries506314 күн бұрын
@@embersonlybbq1 haven’t tried grating them. Purée acts like a marinade, popular method in Indian cooking I’ve heard.
@ianhumphries506314 күн бұрын
@@embersonlybbq1 on another note, I was inspired by your video and just purchased some gyro/yiros disks for the rotisserie. They hold the meat with pressure other than with spikes. That way you can carve as often as you like. Also, I will be trying your red sauce out for sure!
@embersonlybbq114 күн бұрын
@ianhumphries5063 brilliant, will definitely try that next time, thank you! I’m dealing the onions falling out, that will be much better.
@embersonlybbq114 күн бұрын
Oh man, that’s so great to hear! I really appreciate that! Think about dropping in some fresh oregano and garlic in there for the last ten minutes. I’m going to do that on my next one. If you put them in all at the beginning I think they might burn.
@vidaypandey-101316 күн бұрын
Every time someone likes my recipe on Khal, it feels like winning a Michelin star. Share your recipes and enjoy the accolades!"
@embersonlybbq116 күн бұрын
Thanks so much!
@vidaypandey-101315 күн бұрын
Welcome....Please upload your recipe on Khal.
@user-dh9rr2no1j17 күн бұрын
Love this recipe, gotta try it
@mightymyst974817 күн бұрын
Just when you've seen everything
@timothywallace550717 күн бұрын
Everyone is so creative!
@6GorillaBiscuits17 күн бұрын
What happened to the first one tho 😂
@bad_mnky913417 күн бұрын
Looks like straight GARBAGE!
@macthacamper871617 күн бұрын
Bruh a big ass fly was on the other taco😂😂😂😂
@dannykoval17 күн бұрын
Extra protein.
@ShadeofGaz17 күн бұрын
I'll eat it
@stephaniemedina754011 күн бұрын
You know damn well you are still going to eat it.😂
@macthacamper871611 күн бұрын
@@stephaniemedina7540 maybe you will🤣🤣🤣🤣
@michaelmarkle513317 күн бұрын
You threw the 1st one away loser
@saulnino884117 күн бұрын
Hate the idea love the presentation, looks good
@dianaedenburg610217 күн бұрын
What a great idea, looks delicious!
@mataflais17 күн бұрын
😮😮😮Que rico se ve eso, que corte y tipo de carne es? A que temperatura y por cuanto tiempo?
@bertvanhaeften667417 күн бұрын
Who needs a do joe 😂🙈
@macn899518 күн бұрын
😂😂
@debracoder359618 күн бұрын
When a youngster, money was very tight. My mom made a wonderful stew. Everyone loved it. At the end of dinner, mom and dad holding in their laughter asked us if we liked the meat. The meat had been extremely tender and tasty. They couldn't contain their secret any longer and said, "That was beef heart!!" Turns out it was very inexpensive. Mom made it once in awhile after that.z
@embersonlybbq118 күн бұрын
I love that story! Thank you for sharing, it’s incredibly touching. I completely agree, we should be serving more offal meat. It’s delicious and I want to remove some of the stigma from it.
@andremoraismail15 күн бұрын
That’s crazy in Portugal and Southern Europe organ meat is as expensive if not more than regular muscle meat due to having high standards for production, no antibiotics and medication or even high grain feed that could disrupt the internal organ systems
@embersonlybbq115 күн бұрын
Wow, I didn’t realize that!
@indagarbage3518 күн бұрын
Out of curiosity, have you tried velveting the heart? Add a little baking powder to the marinade and that will tenderize the meat and will help it hold in more moisture
@embersonlybbq118 күн бұрын
Oh wow, I have not. I will definitely try that next time! Thank you for the tip. Any other good ones?
@mscafidi587020 күн бұрын
Kamado Joe for that DINK life 🤣
@embersonlybbq119 күн бұрын
This guy gets it!
@benetnasch_alkaid21 күн бұрын
Different but looks real good man
@embersonlybbq121 күн бұрын
Thanks!
@TheLegoman20921 күн бұрын
Grilled mango ?
@embersonlybbq121 күн бұрын
Great eye! Yes!
@dianaedenburg610221 күн бұрын
What a great combination!
@embersonlybbq121 күн бұрын
Thank you!
@SE-or8nd22 күн бұрын
My favorite food!!! Looks sooo goood!!!
@embersonlybbq122 күн бұрын
Thank you!
@SE-or8nd23 күн бұрын
How delicious!!! A masterpiece!!!
@embersonlybbq122 күн бұрын
Thank you so much!
@goatamous23 күн бұрын
Looks great - curious why you do the initial carve and put it back on (vs. cooking it to 165+ in one go)? Does the outside get too crusty before the middle is done?
@embersonlybbq123 күн бұрын
That’s exactly right. Plus the crispy bits are the best parts so I try to maximize how many of those pieces I can get as well. You can take the thighs to 180 on the final spin, that will get you some nice crust on the outside of that as well. Thanks for the great question!
@SE-or8nd23 күн бұрын
This is Michelin star food!!! Looks delicious!!!
@embersonlybbq123 күн бұрын
Thank you so much!
@ZX6RIK23 күн бұрын
Charcoal basket! 💯👌🏻 .. next accessory cast-iron 😁👍🏻
@embersonlybbq123 күн бұрын
Yeah buddy! You like yours? What do you use them for the most?
@ZX6RIK23 күн бұрын
@@embersonlybbq1 bought it for vacation 😋😂 (great excuse). At home use it for searing and smaller amounts of meat. Sometimes the BJ3 is to big 😂😜
@embersonlybbq123 күн бұрын
@ZX6RIK absolutely brilliant.
@user-dh9rr2no1j24 күн бұрын
Great info about the little guy
@embersonlybbq123 күн бұрын
Thank you so much!
@alextgreene10024 күн бұрын
Oded, I think you need another grill.
@embersonlybbq124 күн бұрын
Always and forever.
@user-dh9rr2no1j24 күн бұрын
Dear Lord…😂
@embersonlybbq123 күн бұрын
Hahaha
@a.s.528024 күн бұрын
You really have a great Kamado family 🤗👍 Maybe I should get a baby kamado too. What would all Kamado owners do without your great uploads, by far the best out there.... I'm looking forward to the calibration video, I wouldn't have thought of such a good idea. Best regards from Germany and a good TIME for you!
@embersonlybbq124 күн бұрын
Thank you so much, my friend! I’ve really been enjoying it. So many of my cooks are smaller, so it’s nice to have the efficiency of the Jr. Heats up quick and doesn’t need a lot of charcoal. I would recommend it as an addition to the larger Kamados.
Пікірлер
How do you make your glaze and what are the instructions as this looks AAAAMAZING !!
Thank you so much! I just put bbq sauce on them before painting it on. I have the full recipe on my KZread page. Video is called Kamado Joe Fall Off the Bone Ribs. From about a year ago. Cheers!
Where did you get the basket for the Tatters ?
It’s the Kamado Joe Karbon Steel Half Moon pan. Really good. Fits perfect underneath.
@@embersonlybbq1 Thanks
@robbsps5games149 no problem
❤❤❤❤❤❤ OMG !!!!
So good!
Yummmm
Thanks Dong!
🤤🤤🤤 that looks so 🔥
Thank you! Super delicious.
That looks so delicious! 😋
It sure was!
DAMN ❤
Thank you!
Wow this thing is loaded. How many lbs of chicken? Also, is this the classic or big joe? Will this basket work with classic 3 version?
Thanks! That was about 5-6lbs of chicken. Would hold more. Was on the Classic II but would fit the 3. It’s the Kamado Joe basket so it works well on all.
@@embersonlybbq1 i am torn between the classic and big joe. I am afraid the big joe is too big and heavy to move around.
@nmjhd1234 I hear you, how often are you cooking for large groups of people?
@@embersonlybbq1 i mainly cook for my own family of 6, but once or twice a year cook for others.
I would definitely get the classic then. Enjoy it in good health, my friend! Which series are you looking at? 1, 2 or 3?
Glad you enjoyed those babies
So good!
Looking good
Thank you!
I love everything about this video step by step. Amazing results! Thank you so much for this
Wow, thank you for the incredibly kind words! Really appreciate you watching and sharing that.
bottom looks burnt. But thinks for sharing and spending the time!
Awesome, the only thing that raised eyebrows is the cut up 2x4 wood pieces. I always use flavored wood chucks but thought a regular 2x4 might have some processing chemical....
Do you ever scrape the crust build up on the grill grates before starting a new cook?
Yeah I’ll do that when I can, usually with a metal spatula. How about you?
@@embersonlybbq1 i use those wire brush and was wondering if it is needed 😀. Sometimes some of the wires come off and onto the food. Not good.
@nmjhd1234 yeah, I would stay away from those wire brushes. Metal spatula is all you need. And the fire kills everything too so I don’t keep mine crazy clean all the time.
Have you tried using the KJ Konnected? The cooking surface is probably smaller than the big joe correct?
I haven’t yet but will be soon. I have made the shawarma in a Classic II which has a similar cooking surface area and fit 12lbs on there no problem.
Hi. Thanks for your video. You mention that you aim for an internal temp of 180 F. I would normally cook pork belly to appx 65 C (130 F). So wondering why you aim for so high temp, and if it does not result in a dry meat? Also how many kg of meat do you have on there - and how many would that serve when eaten as Gyros? Thanks in advance. Greetings from Denmark Stephen
Thank you for the kind words! I would love to visit Denmark one day. I have found that the pork belly gets incredibly tender at 180F and doesn’t get dry at all because of all the fat, however that’s with a lower outside temperature of 300F. That gives me nice even heat, and the fat renders down nicely. I take my pork butts to 203F for when I pull them so there are certain cuts that do very well at higher internal temps as long as they have plenty of fat and they’re brought to temp slowly at a low temperature. This was 6kg of pork all together and it fed 20 people with the pita. Let me know if you make it, we loved this dish!
How long does it take to warm up?
That took about 25-30 minutes from start to high heat
Not a cave man steak lf lts not directly on the coals.
What a culinary delight!
Thanks so much!
The sound of that Grill Gun blasting is like the sound of billions of mold cells crying out in agony. 😂
Yes! It’s the sound of clean living and my procrastination as well 😂
Very helpful, thank you
Thanks for watching!
man, have some chicken with that sauce! 🤣😂
Hahaha, that sauce is unlike anything you’ve ever had!
Purée the onions for better adhesion
That’s a really good tip. I’ve seen them grated too. Do you know if there’s a difference between puree and hand grating them? Will try that next time.
@@embersonlybbq1 haven’t tried grating them. Purée acts like a marinade, popular method in Indian cooking I’ve heard.
@@embersonlybbq1 on another note, I was inspired by your video and just purchased some gyro/yiros disks for the rotisserie. They hold the meat with pressure other than with spikes. That way you can carve as often as you like. Also, I will be trying your red sauce out for sure!
@ianhumphries5063 brilliant, will definitely try that next time, thank you! I’m dealing the onions falling out, that will be much better.
Oh man, that’s so great to hear! I really appreciate that! Think about dropping in some fresh oregano and garlic in there for the last ten minutes. I’m going to do that on my next one. If you put them in all at the beginning I think they might burn.
Every time someone likes my recipe on Khal, it feels like winning a Michelin star. Share your recipes and enjoy the accolades!"
Thanks so much!
Welcome....Please upload your recipe on Khal.
Love this recipe, gotta try it
Just when you've seen everything
Everyone is so creative!
What happened to the first one tho 😂
Looks like straight GARBAGE!
Bruh a big ass fly was on the other taco😂😂😂😂
Extra protein.
I'll eat it
You know damn well you are still going to eat it.😂
@@stephaniemedina7540 maybe you will🤣🤣🤣🤣
You threw the 1st one away loser
Hate the idea love the presentation, looks good
What a great idea, looks delicious!
😮😮😮Que rico se ve eso, que corte y tipo de carne es? A que temperatura y por cuanto tiempo?
Who needs a do joe 😂🙈
😂😂
When a youngster, money was very tight. My mom made a wonderful stew. Everyone loved it. At the end of dinner, mom and dad holding in their laughter asked us if we liked the meat. The meat had been extremely tender and tasty. They couldn't contain their secret any longer and said, "That was beef heart!!" Turns out it was very inexpensive. Mom made it once in awhile after that.z
I love that story! Thank you for sharing, it’s incredibly touching. I completely agree, we should be serving more offal meat. It’s delicious and I want to remove some of the stigma from it.
That’s crazy in Portugal and Southern Europe organ meat is as expensive if not more than regular muscle meat due to having high standards for production, no antibiotics and medication or even high grain feed that could disrupt the internal organ systems
Wow, I didn’t realize that!
Out of curiosity, have you tried velveting the heart? Add a little baking powder to the marinade and that will tenderize the meat and will help it hold in more moisture
Oh wow, I have not. I will definitely try that next time! Thank you for the tip. Any other good ones?
Kamado Joe for that DINK life 🤣
This guy gets it!
Different but looks real good man
Thanks!
Grilled mango ?
Great eye! Yes!
What a great combination!
Thank you!
My favorite food!!! Looks sooo goood!!!
Thank you!
How delicious!!! A masterpiece!!!
Thank you so much!
Looks great - curious why you do the initial carve and put it back on (vs. cooking it to 165+ in one go)? Does the outside get too crusty before the middle is done?
That’s exactly right. Plus the crispy bits are the best parts so I try to maximize how many of those pieces I can get as well. You can take the thighs to 180 on the final spin, that will get you some nice crust on the outside of that as well. Thanks for the great question!
This is Michelin star food!!! Looks delicious!!!
Thank you so much!
Charcoal basket! 💯👌🏻 .. next accessory cast-iron 😁👍🏻
Yeah buddy! You like yours? What do you use them for the most?
@@embersonlybbq1 bought it for vacation 😋😂 (great excuse). At home use it for searing and smaller amounts of meat. Sometimes the BJ3 is to big 😂😜
@ZX6RIK absolutely brilliant.
Great info about the little guy
Thank you so much!
Oded, I think you need another grill.
Always and forever.
Dear Lord…😂
Hahaha
You really have a great Kamado family 🤗👍 Maybe I should get a baby kamado too. What would all Kamado owners do without your great uploads, by far the best out there.... I'm looking forward to the calibration video, I wouldn't have thought of such a good idea. Best regards from Germany and a good TIME for you!
Thank you so much, my friend! I’ve really been enjoying it. So many of my cooks are smaller, so it’s nice to have the efficiency of the Jr. Heats up quick and doesn’t need a lot of charcoal. I would recommend it as an addition to the larger Kamados.