www.kamadojoe.com/
PASSION
The heart of our business isn’t a business. It’s a community of people who love the same thing everyone in our company loves: cooking outside with and for our friends and family. That passion is a fire that fuels us everyday in everything we do.
QUALITY
Crafted to perform better and last longer. That’s the simple, uncompromising quality standard that drives everything we do at Kamado Joe®-from design to production. Our goal is simple: that each product bearing our name becomes a trusted part of exceptional grilling experiences.
INNOVATION
From our earliest days, our focus was on solving problems others hadn’t or couldn’t so that people could get more out of grilling. We don’t settle. It’s a commitment that’s clear in everything from the features of our flagship grills to the size of our massive lump charcoal.
Пікірлер
I got to start eating more salmon.....looks GREAT Chef. Thanks!
Not working for me. Sauce is good, but I am 2.35hrs in and temps are~170. I followed the setup to a T and had i5 at 300. I am fairly new to Kamado but previously cooked via ReqTec at 225 for 6hrs
Thank you! Thank you! THANK YOU! Watched this video before my first time cooking steak for a bunch of guests. Followed the directions to a T and they turned out perfect! 🙏🙏🙏🙏
Thank you so much for this recipe chef Eric. It made a wonderful bbq
Very nice!
We love salmon and am looking forward to your series.
Eric i love your energy and all your tips n tricks! Just got myself pretty much all of the Lanes rubs. Would you in a future video go over your favourite ones for different types of food? For example for potatoes, veggies, but also different meats :)
Just bought my 1st Kamado Joe 1, I was going to cook a 3/4" steak, that my wife bought, on it but I think it best if I jsy cook it on the stove as that steak is far too thin. Need to go out & buy a 1.5" steak ASAP!
St Pete getting some love!
On way to Tampa now🏆
How do you add more wood once you’ve added the food etc??
something besides the balsamic vinegar for a marinade please.
Your food has a certain enchantment to it. Although I admire your efforts, I was wondering if you could show "K.h.A.l" viewers a video of you cooking.+.😍 😍😍😍 \ ============================
Not sure what that is
One good thing about being Canadian is our national access to the finest salmon. I catch my fair share every season, but, to be honest, I’ve never given it the respect that Chef Eric imparts. I’ll never make that mistake again.
Keep us posted my friend
Nice!
This was great information. Excellent video, as always, Chef Eric!
Great salmon ideas and breakdown Chef Eric.
Cheers My friend
This is the best Kamado pizza video I've seen. It also helped me decide not to purchase the overpriced DoJoe.
Where can this salmon be ordered?
Whole Foods Fresh Atlantic Salmon
One of my kiddos favorite things to eat!
Such a fun fish to grill
Do all the things!!! 🎉
❤
Who the hell only cooks 8 wings at a time?!!! Love the sauce tho.
I do for lunch.
I am learning to cook 8 wings at a time We always cooked for 16 people at a time so 20 lbs of chicken about the same in Ribeye Steaks,
Porcupicanha. Looks wonderful, Chef! I’m cooking this right now. 🇺🇸
You often score meat to allow more seasoning to penetrate. Would yo do this with ribs? Doing this recipe this weekend.
Awesome cook from start to finish.
This is what I’m doing for the 4th. Thx!
Fabulous ribs! Bravo, Chef Eric. Another winner.
I come back to reference this video every time so i make sure I get it all perfect. They turn out great. My family just thinks I'm good.
Bbq is a universal language!
Yum! I've been jonesing for lobster lately!
Mmmmmmmm….
I’ve never scored my fat cap. Gonna try it next time
good video
Absolutely beautiful. Good tip on that 170 temp appreciate that!
This was a great video! Those sandwiches had my mouth watering!
In regards charco pallets. Do you need to add more later on during the cooking process? or just at the beginning should be enough to last the 12hr smoke.
I used the Kamado Joe large lump charcoal and they last plenty long. For example, I routinely have almost half of the charcoal still there at the end of a 20 hour smoking session.
@@embersonlybbq1 good to know. So large lump charcoal is the way to go
@@7omar10absolutely, and I’ll save my largest pieces from the bag for my long smokes.
@@embersonlybbq1 thank you for the devise
Good stuff. Hands down the cheapest, easiest and tastiest combo you can do on your smoker.
Thank you, couldn’t agree more!
Such good info, thanks for sharing!
Thank you so much!
So helpful to know the cooking times and internal temps. As a KC guy, I’m going to need to send you a few more sauce options, but the process (and end product) look absolutely perfect! I’ll be using this video the next time I make some pulled pork!
Hahaha, would love to hear about your favorite sauces. KC Masterpiece? 😂
Pork is Carolina man. Unless it's vinegar based it doesn't belong on real pork BBQ! Leave that ketchup based stuff for beef.
These look amazing! Do you ever use a binder for the seasoning, or just prefer to get down to business?
Thank you! I haven’t found it necessary for the pork butts so I’ve kept them really simple. How about you? Worth trying?
@@embersonlybbq1 I've used mustard a few times and it seems to help keep a steady coat of seasoning without altering flavor, but not sure it adds much. Occasionally, I'll cover with a helping of gochujang with just SPG, and that adds some nice, subtle flavor.
@@latrointhemistsoh man, a Korean spiced pork butt in some lettuce wraps with chilis is a next level cook! And great tip, thanks for sharing!
Looks great and moist enough to not even need any sauce! I'll have to try scoring the fat on my next cook like you suggested.
Thank you! Let me know what you think.
Nailed it Oded! GREAT method!!! 🔥🔥🔥
Thank you so much! Your go to as well?
@@embersonlybbq1 pretty much! I always score fat cap too. I don’t always mix in bbq sauce but maybe u should. That looks great!
Hard to top pulled pork sandwiches.
These were so much fun to make! So good.
Well done! Exactly how I do my pork butts. Keep it up man! 🎉
Thank you very much!
FIRST!
Miss Anthony
Maybe BBQ could save the world?
Would this work on the soapstone just as well?
Syracuse NY here. My first KJ 3 is getting delivered tomorrow I can't wait to get busy.