Kamado Joe Jr. reverse seared WAGYU PICANHA on the Kamado Joe sear plate
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- Опубліковано 19 кві 2021
- How easy is it to switch from indirect to direct on the Kamado Joe Jr using the sear plate accessory? To find out I setup the Kamado Joe Jr for low and slow to reverse sear my first ever wagyu picanha steak before activating inferno mode for a hot and fast sear at 750f.
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Great job man! Mouth is always watering so early in the morning watching these.
Glad you like them!
Head to head would be great
ok you got it
i love the Jr videos since I now have one!!! I'm all in for the head to head against the kettle Joe!
You're in!
We love you James!
haha thanks
I followed your advice and ordered the smokeware stacker for my akorn jr. Fits perfectly, even with the heat deflector in place. I was able to fit a whole package of wings on at the same time.
Very cool!
Awesome video, picanha is one of my favorite cuts!
Same here!
I'm definitely buying KJ Jr! I almost bought BGE Minimax, but bumped into your comparison video last minute, watched a couple of more videos, and with this picanha recipe, I'm in! Thanks for the great tutorials!
Awesome! Thank you!
Anything vs the Kettle Joe I want to see. You “unlocked” the magic for me when finding the inserts from the Big Joe III fit the Kettle Joe. I purchased those heat deflectors which work PERFECTLY on the Kettle Joe and are a game changer. So the real comparison is Kettle Joe versus all the classics versions. With the ceramic inserts alone this adds an extreme amount of value to Kettle Joe.
I wish so much it came with them
Great idea!!
Thank you! 😊
I love that sear plate. Game changer. 😊
so good
Man that looks mouth watering looks like the junior was up to the challenge!
Oh yeah! An explosion of flavour
great cook Sir
Thank you so much 👍
Love my Joe Jr. We take ours camping and make the whole campground jealous. Might have to invest in That sear plate next.
i like the soapstone as it doubles as a pizza stone
@@SmokingDadBBQ that’s what I use now for my reverse searing but sometimes you just want those eye appealing criss cross grill marks.
Another great video. What brand charcoal do use in the junior?
this bag of big block I got was the dreaded multi bag one with smaller pieces which fit the jr great. not so excited for it on the other Joe’s but it works great here
You can not beat Wagyu rump steak. Obviously the best part is the Picanha, but the rest of it is pretty damn good as well. Along with some good beef ribs, it's my families favourite part of the cow. Good quality beef ribs or Wagyu rump or Black Angus Picanha are killer cuts! Nice work!
that sounds good too, cheers
I’ve never done a Picanha, looks like something I’d like to try. Yes, head to head would be great. I’d also be interested in the Big Joe vs Classic. Thanks!
Sounds great! will make those happen
Tough to beat a well cooked Wagyu piece of meat! I haven't tried Picanha Wagyu, it's on the list now. Thanks!
It's so good!
Your amazing as usual, just picked up a Jr. on sale. Cant wait to get cooking on it. Question for you: I notice a lot of Joe jr. handles melted. Is there a reason why this is happening aside from high heat? If so, what is the best way to protect the Joe Jr. handle from this melting I see? Thank you for your feedback. From a loyal viewer!
Thank-you! Cheers. I have not seen any melt and am wondering how this could happen as i have done really hot cooks... i suspect people leave the dome open and the fire is coming up and melting the handle ... i burned some wood in ours once for some marshmallows and noticed the handle was getting hot so thats likely what happened.
I'd like to see the comparison video.
you got it
How long did it take to get to the 110 degrees before pulling it off? Great video by the way and I’m with you on how brilliant the Jr is ever it gets a lot more love than the big Joe and as you say great for mid week cooks it’s my go to for stir fry’s now!
it was only 16min before reaching 110 or about 8min a side
Thanks for another great vid. Did you rest the steak again after the sear?... As already rested 10mins.
I didn't. already rested so just sliced
Just got my Kettle Joe delivered today, but still very interested in a head to head with the Kettle Joe and Joe Jr. At some point I know I’ll get a true Kamado Joe so this would be of interest.
you got it
A comparison video would be greatly appreciated. I keep going back and forth between the Jr. and the Kettle. Q: Do the other Joe accessories work on the Kettle (Soapstone, etc.)? thx - love your videos :D
Kettle Joe vs Joe Jr. Is not a real comparison to me. I added the Ceramics heat plates from the Big Joe III and it essentially turns the Kettle Joe to a Kamado Classic hybrid. Gets up to heat faster than the ceramics, but holds the heat 80-90% as efficiently as the ceramics which makes the Kettle Joe a steal IMO.
@@borders27 Thanks for the info :)
Coming soon! The soapstone (big) does not fit, the classic or jr soapstone can sit on grids ... the half moon deflectors do fit which is a must have IMO
@@SmokingDadBBQ Can’t wait! Looking forward to it SDBBQ!
I'm a big fan of the grill and sear plate. It's almost an optical illusion how it fits my Joe Jr and my Classic III. Love it!
so true, its some slick kit
Great video! I never see picanha at my grocery store..
try sirloin cap roast. that’s picanha by its North American name
@@SmokingDadBBQ Thanks! I've seen that at costco so I'll know for next time. Does tri-tip also have another name by chance? I got pretty lucky and found a Big joe 3 in stock near me so its being delivered on Friday :) I've been re watching your videos trying to get a game plan for when it gets here.. I want to cook everything!! lol
Killer wagyu picanha!
thanks Scott
I'm loving your channel 👍 . Does the Kamado always reach high temperature if u open the vents all the way ? Is it because of the ceramics inside ? I do not have a Kamado yet just a webber kettle and if I have the temp at 250F and than open all the vents the temperature won't go up if anything it stays the same I can have the vents open for an hour and the temperature might go up a little 10F-50F more but no where near inferno like u did lol
are you using briquettes or lump charcoal? I fly the second i open the vents all the way
@@SmokingDadBBQ I use lump I'm still very new to grilling but have been told not to use briquettes because they add chemicals 👍
Looks great! Someday I hope to be able to get my Classic up to 750 degrees.
You can do it!
Hey James can you do video on a crown roast on the Kamado joe jr
that will be great. will do
Good morning Smoking Dad
howdy
Do you recommend the Kamado Joe Big Block for the KJ Jr Grill? Space is limited, if not, what works well?
it’s a double edged sword. it burns well but every bag comes with 2-3 pieces larger than the jr so you need an axe to break them up and or try a smaller coal like jealous devil chunks
What gloves do you use to transfer hot components?
High heat gloves - amzn.to/33Ijdhk (links below in the description)
Have you ever considered adapting a KJ Kontrol Tower to the Joe Jr? Maybe using the smokeware silicon adapter? Then the vent settings might be as repeatable as the others. If I had more than a Joe Jr I’d test it….
will have to try
The camera adds weight! The Jr doesn’t look that small in the back ground until you put that brisket on! I’ve had that steak, it is delicious, cooked perfectly 👍👊👊
the brisket shows the grid size for sure. thanks Kevin
For BBQ gear locally do you like Barbecue's Galore, or do you recommend somewhere else?
there or dickson bbq in TO... they ship to home so that has been really convenient ... Amazon too has picked up some more of my spend this year
@@SmokingDadBBQ appreciate the response! Thanks to your channel, I am going to buy a KJ (I think a classic 3) this year and somewhere local I think would be the best place to get it from!
I will be trying this method with a wagyu picanha in my kamado grill today. Will report back! Also, I noticed you didn’t use any wood chunks for this cook. Is this correct?
yes, we go very very light smoke on steak so seldom use chunks
Nice video! Just to make sure, after inferno searing there is no resting time, right?
That is correct, it reseted for 10min after cooking
hi james, quick question - does the kamado joe jr cover fit on with the smoke ware chimney?
regards
only the base. not the cap portion
@@SmokingDadBBQ awesome, so the cap can be stored in the kamado whilst the cover is on. love the videos, got a kick ash and smoke ware chimney and it’s a cracking bbq. thanks for the reply mate.
George
@@SmokingDadBBQ hi james, my adapter for the joe jr has melted and cracked, how is yours holding up?
@@georgebowers1795 I had that happen once and got a warranty replacement. Fine for the past year and going strong
The biggest problem i see with the kamado's is that you cant have a cool zone and a hot zone when searing. Getting those really black marks isn't desirable for taste. Being able to have a searing area but also a place where you can put your steak on a cool grate when flipping then spin into searing zone is a nice feature to avoid burn marks from setting onto a smoking hot grill.
the classic and big joe all have multi zone indirect plates, and a charcoal basket with a divider so you can have a fire on one side and nothing on the other
Why can't you cook a half brisket on the 13" since you bought it to fix small meals for 1 to 3 people? I just ordered it for Amazon but will have to wait until it's back in stock. Very informative reviews, thanks.
you can do the point end just fine. I’ve bought that from my butcher before
I'd like to see the head to head, but my personal opinion would go to the Jr easily. The kettle is way overpriced, considering the SnS Kettle is cheaper, comes with a Slow N Sear and accessories, and that one has built in thermometer probe ports and a port for a blower fan like the BBQ Guru or Fireboard built into it as well. That "transformer" style conversion looked super clunky as well. $500 is crazy for that.
at first it seems like a great value until you make that comparison in which case you start to wonder why it doesn't have a heat deflector, ash tool, grill gripper, the ability to come out of the cart, the weight etc. when a loaded out SNS touches many of these for a good price ... i do like the sloroller but wish it switched modes in a more practical way.. where does one store it when its hot and you want to sear? the shelves can't support it, and it won't fit underneath on the cart
Hey show us! Thanks. Can you also cook fish?
Yes, soon
Off topic. My Classic II has about 8 inches of gasket that has come loose. What should I use to glue it back down?
you will want to glue that down before it burns and you end up doing the entire replacement procedure like in this video - ua-cam.com/video/83rxIC68Mak/v-deo.html
high heat 600f silicone, most suggest permatex gold. i found this stuff at home depot in the video, not sure if they still carry it / in all areas
@@SmokingDadBBQ Thank you so much. You offer great advice. Thank you for what you do.
Now I want steak with my Cheerios
haha i won't judge lol
please share the differences
will do
I take it the mentioned Joe temperatures are Celsius
in F unless otherwise stated
Did you say under $30 or $130??
30
@@SmokingDadBBQ Thanks, nearly choked, that would have been about £110 over here in the UK 🤪
How long did the steak lasted after the video? Hahahahaha!
what steak 😂