Nice chef! Stil a bit scared to do the caveman style cooking but seeing this makes me want to do it! And I need me some lanes here in the Netherlands to. Bring some extra when you visit again 😉
Bravo on this video! You got a new sub from me! I recently made Steak Kabobs on my page too and *your dish looks amazing!* Hope to stay connected my fellow chef! 😁
Minus the blistering caramelized sear in the outside…. It’s important to choose a high quality lean cut for this. If we chose a cut with marbling the mouth feel would be off due to the unrendered collegian. Give it a go, it’s perfection ⚡️🤙🏽
This was actually the kettle joe but could be done with any model exactly the same way as you just need a raging hot bed of coals The lobster was on a Classic II Happy grilling Chef E
Wow wow wow thought this was going to be some complicated thing boy was I wrong
Simple things are the best
Nice chef! Stil a bit scared to do the caveman style cooking but seeing this makes me want to do it! And I need me some lanes here in the Netherlands to. Bring some extra when you visit again 😉
You got it!!! Go for caveman!!!!
That’s the most badass salad!
Right⚡️🔥
Good stuff Chef 🍻🔥👍
🤙🏽
Could you make this mixture the day before then on the day just do the crostinis and heat it all up?
no health concerns with meat touching the charcoal directly?
None whatsoever, if anything, the bit of ash is good for your enamel but not gritty at all🤙🏽
It’s raw! Would be amazing if you cooked the beef a little bit more.
It's a Parisienne Melon Baller :)
🤣🙃⚡️🤙🏽
Wow man I discovered you like 6 months ago on Roel's channel and have been a subscriber ever since. Awesome dish, awesome content!
Aw cheers missing my guy Roel! Cheers for watching and taking the time to comment 🤙🏽
Chef E
Another 1... good job Chef! Cheers Eric!
Bravo on this video! You got a new sub from me! I recently made Steak Kabobs on my page too and *your dish looks amazing!* Hope to stay connected my fellow chef! 😁
Cheers for watching and subscribing again🤙🏽
I've only done this by accident when the hot dog rolled in before.. :) Looks good though.. :)
🤣 You are a pro then⚡️🤙🏽
@@ChefEricGephart Haha
Microplane zester! 🍋😊
✅
Top shelf baby! What a great dish to pair with a nice bottle of red with friends. Well done, as usual!
Primal, fun, delicious ⚡️🔥
What exactly is senu (I know I spelled it wrong) chef? I hear it talked about a lot but I don't know exactly what it is
Tough fibrous connective tissue in meat that connects muscle to bone or ligaments and the such
Nice!
⚡️🔥
Love your channel and cooks but a little to blue for me on this one. Would have been a decent tartare.
Which is why we chose such a lean cut, had it been a cut with some marbling, we would have had to cook it more
@@ChefEricGephart
I see. Love your channel and your cooks!! Thank you for the feedback and instruction!
That steak was raw, not rare
Minus the blistering caramelized sear in the outside…. It’s important to choose a high quality lean cut for this. If we chose a cut with marbling the mouth feel would be off due to the unrendered collegian. Give it a go, it’s perfection ⚡️🤙🏽
*tips hat*
Say what?
Delicious. Thanks chef! Which model is your Kamado Joe? Is this same one that you done awesome Lobster 🦞?
This was actually the kettle joe but could be done with any model exactly the same way as you just need a raging hot bed of coals
The lobster was on a Classic II
Happy grilling
Chef E