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Kamado Turk BBQ
Приєднався 9 бер 2021
Dedicate channel for the Kamado Joe Big JOE III series, Turkish BBQ Guy.
Kamado Joe JR. BBQ - Sunday Steak Sessions - ASMR
#bbqgrill
Picked some amazing steaks which I had to dig out of the batch. they were absolutely brilliant, flavoured to perfection and tenderness.
Cooked them on the Kamado Joe JR. Reverse sear method.
Enjoy.
Picked some amazing steaks which I had to dig out of the batch. they were absolutely brilliant, flavoured to perfection and tenderness.
Cooked them on the Kamado Joe JR. Reverse sear method.
Enjoy.
Переглядів: 1 089
Відео
KAMADO BBQ BIG JOE - Have you ever cooked Lamb like this??? Butterflied Lamb
Переглядів 1,2 тис.3 місяці тому
Today, I am butterflying a New Zealand Leg of Lamb. I will show you from start to finish how to butterfly and flatten out the meat, Marinade, and Grill on the Kamado Joe Big Joe. Method: Direct and Indirect cooking.
Burgers on the Kamado Joe Jr. X2 - ASMR
Переглядів 2,7 тис.4 місяці тому
Burgers on the Kamado Joe Jr. X2 - ASMR
Kamado Joe BIG JOE - BBQ Slow Roasted Lamb Shoulder
Переглядів 4844 місяці тому
Easy and chilled sessions continue with this week, Lamb Shoulder wrapped in vegetables and slowly cooked till we get that wonderful bbq aroma. Large lamb shoulder, Potatoes, Garlic, Onions, salt pepper, thyme. cooking temp/time: 160c for 3 hours, 200c for 1hr 30mins.
BBQ Chicken Wings on Kamado Joe Jr. ASMR
Переглядів 1,4 тис.4 місяці тому
Start to finish, simple every day chicken wings, spiced up with smoked paprika garlic and salt/pepper. this video is to show you how easy it can be to wing it. excuse the pun.
Kamado Turk BBQ does Brisket Burnt Ends - Kamado Joe Big Joe
Переглядів 5965 місяців тому
After a long time I have decided to fire up the Kamado and cook up the brisket which was sitting around my freezer. 1.5 KG Brisket Flat end Seasoning: - Garlic Granules, Paprika, Mixed Herbs, Brown Sugar, Salt, Pepper, Cayenne Pepper, Ground Coffee Burnt Ends Sauce: - Unsalted Butter, Crushed Garlic, Thyme and Honey Cooking instructions: Ensure meat is a room temp before cooking Smoker at 110c ...
Dry Aged Tomahawk Steak cooked to perfection - Reverse Sear Steak Method - Kamado BBQ
Переглядів 6837 місяців тому
Little teaser to great things to come this BBQ season. 2 X 1.2 KG Dry aged Tomahawk steak cooked on the Kamado Joe Big Joe. Reverse Sear Method.
BBQ Breakfast 45 OZ !!! BEAST Steak and Eggs on Kamado Joe Jr
Переглядів 59311 місяців тому
In my opinion one of the best breakfasts out there are the combination of Steak and eggs. I got myself a ridiculously large Rump Steak and decided to slap it on the Kamado Joe Jr. Watch me from start to finish on how to set up the bbq and cook this beast of a steak.
UNBOXING KAMADO JOE BIG JOE DOJOE! The Best Turkish Pizza? Pide!
Переглядів 448Рік тому
I have started a new chapter in my journey of becoming a BBQ master. I have just purchased the Kamado Joe Pizza Accessory - DoJoe. Watch the video to see my unbox and also cook a cheeky turkish delight. Pide. Ingredients for 3 pizza toppings. Cover the pizza dough with Olive olive, add work the dough to the shape in the video (eye Shape), then add the mince, top with cheese. Salt peper to taste...
Sunday Roast in my new BBQ area : Leg of Lamb
Переглядів 9 тис.2 роки тому
Sunday Roast in my new BBQ area : Leg of Lamb
Steak Kebab On Chips with home made Salsa - Çökertme Kebabı - Kamado Joe Big Joe III
Переглядів 2102 роки тому
Steak Kebab On Chips with home made Salsa - Çökertme Kebabı - Kamado Joe Big Joe III
Roast Beef on Kamado Joe Jr. BBQ, 36 Day Aged Aberdeen Angus Beef. Flavour Injector
Переглядів 3,2 тис.2 роки тому
Roast Beef on Kamado Joe Jr. BBQ, 36 Day Aged Aberdeen Angus Beef. Flavour Injector
Kamado Joe Big Joe - Cast Iron BBQ - Turkish Kofte - Beef Patty
Переглядів 4953 роки тому
Kamado Joe Big Joe - Cast Iron BBQ - Turkish Kofte - Beef Patty
Kamado Joe Jr. Ribeye Steak with Asparagus, Broccoli, Mushrooms and Baby Tomatoes for dinner.
Переглядів 27 тис.3 роки тому
Kamado Joe Jr. Ribeye Steak with Asparagus, Broccoli, Mushrooms and Baby Tomatoes for dinner.
Kamado Turk BBQ goes to MEATOPIA 2021 - London Tobacco Docks
Переглядів 3803 роки тому
Kamado Turk BBQ goes to MEATOPIA 2021 - London Tobacco Docks
KAMADO TURK BBQ DOES CHUCK ROAST ON THE BIG JOE - LOW AND SLOW
Переглядів 9 тис.3 роки тому
KAMADO TURK BBQ DOES CHUCK ROAST ON THE BIG JOE - LOW AND SLOW
Kamado Joe Jr. Spatchcocked Peri Peri Chicken
Переглядів 6 тис.3 роки тому
Kamado Joe Jr. Spatchcocked Peri Peri Chicken
UNBOXING and Seasoning Kamado Joe Big Joe Cast Iron Griddle AND Maintain and clean your Kamado Grill
Переглядів 10 тис.3 роки тому
UNBOXING and Seasoning Kamado Joe Big Joe Cast Iron Griddle AND Maintain and clean your Kamado Grill
KAMADO JOE Flame Grilled Half Pounder! NOTHING GOES TO WASTE
Переглядів 1 тис.3 роки тому
KAMADO JOE Flame Grilled Half Pounder! NOTHING GOES TO WASTE
KAMADO JOE Smoked Chicken Drumsticks made into a Brioche Sandwich.
Переглядів 4023 роки тому
KAMADO JOE Smoked Chicken Drumsticks made into a Brioche Sandwich.
THE BEST LAMB SHANK EVER! - Kamado Turk BBQ on Kamado Joe Big Joe
Переглядів 3,3 тис.3 роки тому
THE BEST LAMB SHANK EVER! - Kamado Turk BBQ on Kamado Joe Big Joe
HOME MADE CHICKEN DONER! Kamado Joe Big Joe Joetisserie
Переглядів 8443 роки тому
HOME MADE CHICKEN DONER! Kamado Joe Big Joe Joetisserie
Kamado Turk BBQ - Kamado Joe Jr. - Beer Can Roast Chicken
Переглядів 14 тис.3 роки тому
Kamado Turk BBQ - Kamado Joe Jr. - Beer Can Roast Chicken
Kamado Turk BBQ - Kamado Joe Jr. - Hot and Fast Wings
Переглядів 2,3 тис.3 роки тому
Kamado Turk BBQ - Kamado Joe Jr. - Hot and Fast Wings
KAMADO TURK BBQ - KAMADO JOE JR UNBOXING
Переглядів 4,6 тис.3 роки тому
KAMADO TURK BBQ - KAMADO JOE JR UNBOXING
Kamado Turk BBQ - Kamado Joe Baked Lahmacun
Переглядів 5573 роки тому
Kamado Turk BBQ - Kamado Joe Baked Lahmacun
Kamado Turk BBQ - Kamado Joe Big Joe - Beef Short Ribs
Переглядів 3633 роки тому
Kamado Turk BBQ - Kamado Joe Big Joe - Beef Short Ribs
Kamado Turk BBQ - Kamado Joe - Sloroller - Brisket (SALT BEEF) - Hot and Fast
Переглядів 5723 роки тому
Kamado Turk BBQ - Kamado Joe - Sloroller - Brisket (SALT BEEF) - Hot and Fast
Kamado Turk BBQ - Kamado Joe Big JOE - Tomahawk - Reverse Sear
Переглядів 3813 роки тому
Kamado Turk BBQ - Kamado Joe Big JOE - Tomahawk - Reverse Sear
Kamado Turk BBQ - Kamado Joe - Joetisserie Rotisserie - Chicken
Переглядів 4403 роки тому
Kamado Turk BBQ - Kamado Joe - Joetisserie Rotisserie - Chicken
Why do you use those tumbleweed starters when you use a torch too?
Hey Arjan, the fire starters are brilliant to start the coal as they burn very well. The torch is fun, I tend to use it to speed up the larger coals to catch fire.
Nice, just found you huge KJIII user. Nice to see more UK masters!
Mate thanks for messaging. Honestly just had a baby boy and my BBQ time has dropped significantly. But soon I shall be making more content. BBQ for life.
how long does it take doing it low and slow?
Hi. For low and slow I would say 130c for about 4/5 hours. 180c for about 2 hours. Make sure you have the meat thermometer and check the cook for consistency and target internal temp
Hey KTBBQ. Great to see some content from this side of the pond. Where did you get that fancy veggie thingamajig? Looks right handy
Sorry for the late response. I'll send you a links. amzn.eu/d/hCQLnIp
Did you season the steaks at all?
Hi! No I did not seasom before cooking. However you may do so, I prefer salt after the meat is cooked.
@@kamadoturkbbq1104 I guess it depends on the quality of the meat and how it tastes.
100% the quality of the meat is everything. Also depends if you want a nice crust either. You could dry brine the night before and it will caosulate the moisture in the middle with a great crust.
Delicious
Thank you 😋
oh yeah, beautiful!
Thank you! Cheers!
Great vid!! Btw the reason why the marinade came out of the food processor’not red’ is because the blades mix air in. This is the reason why canned tomatoes for pizza sauce should be crushed by hand, food mill
Thanks for that man. I didn't know that. Good knowledge for next time!
Yeah push all the juices out of that meat 🤦🏻♂️😂
🤣
Wow butterfly leg of lamb. Never seen this before and looks amazing. Genius
Well done mate. I’d like to know why you keep taking the meat to the direct cooking and indirect cooking parts of the grill back and forth. I thought I can cook it low and slow then sear at the end of it when we reach to the desired internal temperature.
Hi mate, you certainly can do that. However when you cook on off you get this incredible sear and the juices stay in. Doing the reverse sear takes bit more time and effort and usually for thicker meats. The butterflied lamb is relatively thin and don't really need to bother. Could also add that not all parts of the meat is the same thickness. For me it was easier and fun to just go with the flow this time round. Cheers
@@kamadoturkbbq1104 thanks for detailed answer. I love your channel pal and I’ll share it in our WhatsApp group.
looks spectacular :) Job well done yet again🤤
Getting there! Thank you
What was the ambient temperature? I’m new to Kamado
Hi, I cooked mainly with the lid open but it was around the 250c range when I closed it for the indirect at the end!
@@kamadoturkbbq1104 thanks much mate for the information
Excellent!! Easy to get the main important info ( not too much blah blah like some.... )
Cheers for the feedback, much appreciated 👍
Great content mate
Thanks mate
It is gorgeous to see a BBQ channel from a Turk❤️ I don’t have enough space so that I bought Lidl Mini Kamado. I’ll start my Kamado journey with it.
Thanks mate. Much appreciated, glad you like the content. My promise is Ill keep learning and keep on doing great BBQ!
@@kamadoturkbbq1104 I await your content with Kamado junior especially which will be my next purchase when I have a space🥰
Harika, afiyet olsun. İskoçya’dan selamlar 👋🏻
Selamlar!
ufffffff! Looking forward to watching this!
Hocam kamado joe aldım. Aliminyum ile yapınca evdeki fırından hiç bir farkı yok. Kuzey amerikalıların tekniği odun tadını veriyor.
Çok doğru! Ama izlersiniz ilk başta eti grilin üstüne koyuyorum alüminyume sarmadan. Odun tadı geldikten sonra sariyorum ki et kurumasın diye. Yinede her denemede yeni tecrübe kazanıyorum, usta yolunda sogru devam! Izlediğiniz için çok teşekkürler 👌
@@kamadoturkbbq1104 hocam ben geçen kuzu kelle yaptım malum kemikli ve zor pişen bi parça, hiç bişeye sarmadan direk koydum harika bişekilde pişti. Eğer saracaksanız sadece fırın kağıdı kullanın folyonun zehri fırın kağıdının üstğne sarınca iki kat daha zarar veriyormuş
Kesin bir dahakine öyle denerim bide!
I just had some wings of chicken
🤤🤤
Hey Mate, next time I'm in London, I'll look you up. Next time you're in Tomball, we'll have a great time! Have you ever tried shoulder clod? Don't know what they call it in the UK but well worth it! Cheers!
Cheers mate! 🍻 We can grab a pint
That sizzle 🤤🤤
So good
The intro is hilarious
👌😂
The outtake made me laugh! Food looks amazing, too.
Constantly trying new ways to improve. Thanks for the support
loved the outtake in the beginning :D Looks delicious!
Glad you liked it!! 😄
You’ve got wing-nificant talent!
Wings looked AMAZING. Loving the ASMR style video.
I recommend using the deflector plate the first half of the cook.
100% agreed which I realised very quickly and put it in. Appreciate the feedback!
Brilliant ASMR video with the wings!
Great video btw!
Glad you enjoyed it!
@@kamadoturkbbq1104 Adana kebab isterizz on the Kamado (i have the green Egg), trying Turkish specialties
Let me get planning!
Direct - Indirect - Direct again? What temp you control the wings?
Hi Elo254! This is exactly what I was looking for. So basically the idea was just to wing it and see what will happen. I let the wings get direct heat for about 5 mins the temp on the thermometer hit around 230c, but to be honest I don't think that mattered as it was the flame which was doing the job. Once I got some colour on the wings, realised very quickly that we need to go indirect so that they keep their moisture. That was around 180 for 15-20 mins. And then I finished off again with that fire for a 2 mis just to crisp it up.
Burnt ends are my favourite! loving your twist to the original version!
Need to arrange a full platter of BBQ for you soon
Great video, brother! Those cubes of beef looked amazing! So, normally burnt ends are made from the point, not the flat, but if you were experimenting then good for you. Also, after you cube them up, you should put a lot of sauce. Smoke on, brother!
Cheers bro! Really do appreciate the feedback! I bet you if I made it with the point would have been much better. And also agree with the sauce. I'll keep bettering myself.
looks good but im wondering where the sauce is on the burnt ends
Hi patg, thanks for watching. The idea was to pour the glaze on the meat so when I say sauce that is what I meant. It's a garlic butter glaze. Please feel free to give me any pointers if you have any so that I better my content and cooking skills. Appreciate all the support and knowledge.
Hey mate, Bruno from Australia here. Great video. I just got a kamado bbq and thought I’d have a look on youtube for some ideas for my first cook but I kept on seeing all these annoying Americans that threw heaps of sugar and crap onto everything. Then I found yours and I thought it looked much more to my taste so decided I’d give it a go. Used all of what you did plus some olive oil and tomato puree. Marinating now in the fridge while I wait for the temp to get up on the cooker. Can’t wait. Also my wife is Turkish and will definitely try your lahmacun recipe soon! Will be a dream come true to make it at home. Keep churning out the videos!
Bruno my friend, your comment made my day. I lost my groove of things last few months but I'm determined to get back into it. I agree the Americans do take it to a different place with flavours. What. Trying to do is keep it Mediterranean. Hoping to get some kids out shortly. Let me know what else you would like to see. And keep bbqing mate.
Very nice, but what you did and easier would be done in an oven. I taught that the whole think about Kamado is SMOKING the meat.
A kamado is ideal for low & slow cooking, hot and cold smoking, high heat searing, but also baking pizza, bread, lasagna or oven dishes is no problem. You can use it to wok, make paella or mussels and it can be used with a rotisserie. It's a real wood fired oven that you can use from 100°C to 400°C.
@@kamadoturkbbq1104 I know all that. I have one.
Ufffffffff
Never had a good tomahawk steak. Send some this way :)
I will do a step by step for you my friend. How to prepare the meat, the ideal cooking temperature and finally the key resting period for the meat to relax and become juicy. Keep watching the space
I replied through my other account.
Relax you are doing a great job , highly entertaining, great cook.
Great video, thank you. Why did you leave the ash catcher out this time around?
Cheers. Many people take it out. Gives you more surface area for the ashes. I just brush it out when before I cook my next BBQ.
Kutaylondon is my other profile
What knife is that and can you order it in the US? Thank you for the video, looks great!
Hi Nick. Thank you for watching the video and supporting my channel. Bought it from this amazing blade Smith in Istanbul. He delivers internationally. Take a look at his Instagram. instagram.com/bicakciilhan1?igshid=YTQwZjQ0NmI0OA==
Very very nice! Where did you get the meat from..?
Hey John. Thanks 👍 meat supermarket. The website looks on the cheap side but it is British beef. I wouldn't say they are the best in terms of marbling but grass fed beef but they're very reasonably priced and much better than your local supermarkets.
The gift that keeps on giving! 🥩 🍳🤤
It's a good gift
Love how authentic your videos are Kamado Turk. Keep the videos coming!
Thank you!
Hi Mate Could you give me a rough idea of cook time from when you put on to 60 degrees and then to 90 degrees?Also did you wrap in butchers paper before wrapping in alum foil? Thanks
Hi mate. Depending on how low you want to go and also the size of the meat. But for this lamb I believe I cooked low at 130c which took to around 3 hours to get to 60c internal. At which I took out wrapped in butchers or just roasting paper. You could at this point spray the meat with some stock or water. I personally like to add some veg i.e onions potatoes garlic in the wrap to get the moisture. Wrap tightly and the. Double wrap with foil. The temp can be slightly higher maybe 140c -150c which probably will take another 2-3 hours. So total cook time 5 -6 hours. Make sure to rest in a cool box for around 30mins. Before digging in.
Love it! Great work breaking in your DoJoe!
Thank you for watching my video. KJ is King! Excellent products.
Looks delicious! 🤤
Thank you 😊
Nice 1. Good to see u back
Thanks. Been a busy year. Hoping to get some content in the next month. Appreciate the support
Look at that smell. Brilliant video!