This is now on my list to try. Looks excellent! Thank you for the videos. Love that you kept the mistake in the video and called it out. Viewers enjoy these.
Pretty much anything seafood gets an instant thumbs up from me. Looking forward to my next trip to the NC coast to pick up a cooler full of shellfish and fish for elevated dishes!
@@ChefEricGephart We do. We’re around Greensboro, NC, so it’s a pretty quick trip. When I can’t go, my dad will take the Yeti to Wanchese and brink back a fresh catch haul. Going to order a KJ Jr today!
I really love my favorite garlic sauce based on Greek yoghurt. I’m always gessing with the amounts but I think I use Greek yoghurt and mayo in the following ratio 8 (Greek yoghurt) to 1 (mayo) maybe even 10 to 1. Add 4 to 5 minced garlic cloves and season with salt and pepper. Often I add fresh herbs: chives, parsely, mint.
Looking good, chef! Is there any difference between doing half-direct, half-indirect with a full basket of charcoal and the heat deflector vs banked coals on one side with no heat deflector?
Looks delicious...that’s my “low cal” (as if) lunch this weekend!! Gonna try it on the Joe Jr! What’s the vent settings you use? What kind of gloves are those?
Thanks Chef Eric! The question about the vent settings was just to have an idea how it should be set for each stage to give us a ballpark of where we should be! Cheers... loving the videos
Damnit, still trying to figure why it took me so long to look for your channel... Great stuff chef, hopefully soon I can afford a food truck and put all my accumulated recipes to action.
Ok. I give up. How do you stay so slender? Every time I watch your videos my weight goes up. Not complaining , it’s all good. Can’t wait till next week.
OG Eric using the OG Kamado Classic II. Bang on, man!
This is now on my list to try. Looks excellent! Thank you for the videos. Love that you kept the mistake in the video and called it out. Viewers enjoy these.
100% transparency. I can burn some bread🤣🔥
Wow, great ideaa, will try this one soon. Keep up the good work Team KJ 🔥👊🏻
Cheers Jeffrey ✅🤙🏽🔥
looks amazing!! great work team.
Cheers Hendrix🔥
Thanks for the recipe! I’m gonna be blending cilantro, garlic, lime, sugar, Thai chili peppers, green union. Cheers
Man I have to try this on my Grilla Grills “Kong” . Thanks for a fantastic recipe.
Pretty much anything seafood gets an instant thumbs up from me. Looking forward to my next trip to the NC coast to pick up a cooler full of shellfish and fish for elevated dishes!
Love it Brian 🎯 do you get to the nc coast often?
@@ChefEricGephart We do. We’re around Greensboro, NC, so it’s a pretty quick trip. When I can’t go, my dad will take the Yeti to Wanchese and brink back a fresh catch haul. Going to order a KJ Jr today!
Looks fantastic! Thanks for the idea 👊🏼. BBQranch please. 😋🤤
🤣🥂✅
When I make this dish, I’ll try a bacon horseradish cream sauce. I’ll also go with the chipotle TI sauce on the second pizza. Thank you, Chef Eric!
Amazing, keep me posted 🤙🏾
BOOM Eric I love thousand island so I like your idea with the Chipotle now to order Monroe bacon thanks for this lunch idea
Awesome Gary, keep me posted
Nice 1!!! Cheers Eric!
Thanks heaps for watching and commenting 🔥🙂
I really love my favorite garlic sauce based on Greek yoghurt. I’m always gessing with the amounts but I think I use Greek yoghurt and mayo in the following ratio 8 (Greek yoghurt) to 1 (mayo) maybe even 10 to 1. Add 4 to 5 minced garlic cloves and season with salt and pepper.
Often I add fresh herbs: chives, parsely, mint.
Fantastic 🎯✅
Awesome :)
Cheers chef ✅🥂✅
Looks awesome. You could throw a cilantro lime crema sauce on there, would be good. 😋
Absolutely, great call 🥂
You chipotle thousand island sauce sounds great. I think a Gyro tzatkiki sauce might be good also.
Absolutely 💯
Lordy. Coming to a Kamado near me. And what beer to pair with it ;)
Keep us posted 🤙🏾⚡🔥
@@ChefEricGephart Score... my two teens were inhaling them as fast as I got them off the grill. Will be resisting this over summer.
Hmmm. Maybe a Thai yellow curry sauce to be really off the wall. Or a Cajun Remoulade Sauce to go with the shrimp.
Fantastic thoughts 👏🏾
Looking good, chef! Is there any difference between doing half-direct, half-indirect with a full basket of charcoal and the heat deflector vs banked coals on one side with no heat deflector?
Heat deflector would definitely block the heat more. I often bank to spend things up.
Where can we find that hat?! Can't find it online. Amazing recipe brother!
Looks delicious...that’s my “low cal” (as if) lunch this weekend!! Gonna try it on the Joe Jr!
What’s the vent settings you use?
What kind of gloves are those?
These are disposable nitrile gloves.
Vent settings depend on the intensity of the charcoal
Thanks Chef Eric! The question about the vent settings was just to have an idea how it should be set for each stage to give us a ballpark of where we should be! Cheers... loving the videos
Atlanta Grill Company Sweet & Spicy BBQ sauce
Trying this may be tonight Chef E.
I would omit the bacon and use olive oil instead. Call it a L.A.S.T
🤣Nice, how did it turn out?
@@ChefEricGephart really good. I used a spinach wrap instead of Flatbread
Damnit, still trying to figure why it took me so long to look for your channel... Great stuff chef, hopefully soon I can afford a food truck and put all my accumulated recipes to action.
Sauce? - rif on mayo, dijon, dill, lemon, pepper, dill and back it with a New England clam chowder. Oh and a nice beer!
Ok. I give up. How do you stay so slender? Every time I watch your videos my weight goes up. Not complaining , it’s all good. Can’t wait till next week.
🤣 no chairs 🤙🏽
You my friend have a great sense of humor. All the best to you and yours.
Can you do some joe jr videos please
Absolutely, just cooked lobster tails on the Jr last night 🔥
Kamado Joe warranty policy is abysmal. Customer service is even worse. Buyer beware.