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Metes la lengua 👅 en la 🥄 🤢

The filet side always cooks quicker. For me anyway. I always stage the filet towards the outside of the grill. That steak looks phenomenal. Cheers 🍻

Really beating the shit out of the tomahawk

2,1,.5.... It works for me thank you sir! My temperature kept crawling towards 300 and I couldn't get it down so I did cut down the time a little bit just because of that but mine was more of a charcoaled colored on the top not as nice as colored as yours

Drink every time you hear crispy.

FYI, if you are grilling in your backyard, trim nothing, throw nothing away. You are not grilling for a judge, and your ribs don't have to be pretty......

The Kick Ash basket’s more fun to say but that’s a Kamado Joe charcoal basket.

Nice job. I’m seriously thinking about a junior only for now so your video is helping me with my decision.

I come back to this video every time I do ribs, this is 100% the best method and best video!

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

Good job chef!!

I am doing this today for the first time using your steps and same setup. Hopefully it turns out good.

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.

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'