Відео

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'

Made my mouth water - guess I’m going to give this a try! Thanks for the content.

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.

Great to see you back. Lilly's Q makes some great sauce.

Happy to see you back down to earth bbq and person😊

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

Great content man! Glad to see you making new videos.

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.

Yeah buddy!

Damn that looks good. Trying this soon for sure

Another great video! Would be interesting to see the gasket repair as mine is starting to drop off but I don't know what is safe to use to fix it.

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