Steak Night with "Kamado Joe"

Oh Hey look the smoker ribs any of you that's been following me and follow my channel on YouTube know that I just won this Kamado Joe classic from mancave Mills over there at his burger contest I couldn't believe I actually won that what a fantastic prize and that today is going to be my very first cook on it I didn't know exactly what I was going to do at first you know because I never used this thing it's totally different than what I'm used to the Weber as far as getting it up and running the heat and everything so I thought I would do something a little simple today I'm just going to do ribeye steaks with bone-in and that will also give me the opportunity to use the grill grates that are also on a little later after the steaks I'm going to go ahead and attempt to make some bread that's for something else I'm not going to talk a whole lot about that that's up and coming but what I would say on the note that off if you're not subscribed to smoky goodness as of right now you need to go ahead over there and subscribe because we got something real special coming up real soon go over there to smoky goodness and I would subscribe right now you don't want to miss this alright let's get started okay the very first thing we will do is take some of these larger chunks of lump charcoal I'm going to lay them across this bottom here I've been watching some videos some man-cave Mills drawn over there and he's had his for a while and he has learned just how to do these things and what this is basically for is that if you use a little small pieces it could clog up these vent holes here and create a problem so I'm going to avert that all together by placing some of my larger pieces on the bottom and then from there it really doesn't matter that makes the big guy think it'd be alright be what this is ah Charlo right here this is also recommended by John all right now for instructions I'm going to dump the rest this just above the vent holes on the firebox there they are here I might have went a little deep I don't think of these problems I may be two inches above those this should be just fine all right now I'm going to take a small amount of this lump charcoal and put it in a chimney and then from there I'm gonna put a little bit on top just to get these started all right we'll be back all right I just got a few lit also teaspoon just going for them on top it catch the other coals what I'm gonna do now is go ahead and put this great in here this also has this also has this real great that I want right here on top that we'll be doing a stake on we're going to close this our instructions open this wide open now I'm going to open the bottom then wide open I'm going to be watching the heat up here and once I get around 400 I'm going to start adjusting this temperature I want a good hot fire for these states probably somewhere between 550 and 600 for a good sear and then I'll bring you back at that point all right I got some beautiful fall in ribeye here and all I ever add to my steaks is some kosher salt to create a nice crust see what let me pull this in my hand that always seems to work better black pepper cayenne pepper not a lot just pinch of the Cayenne about like that you know people think of cayenne they just think hot automatically but I'm here to tell you it ain't just about the spice because you can't take very little in a steak like this but it does add something man just a you know an awesome flavor to it I've gotten where I put it just about everything but that's just me we're going to the back side the same way less salt kosher salt does not have the same amount of sodium as your table salt so don't freak out when you see me put so much on here it's mainly for crusting Plus up you want to salt anything you eat a little bit to bring out the flavor all right that's more Cayenne that's more Chi in here a little bit more there alright we're going to rub it in all right quemado Joe over there he's calling our name let's get rolling we're gonna start putting our steaks right here listen to that sizzle oh yeah I love that song boys want a very hot fire when you're trying to sear a steak and this is like what I'm doing here I'm gonna turn these here in just about 30 45 seconds just about 45 degrees then I'm gonna flip them over to the same thing and then I'm gonna do something a little bit different you'll see all right well most at this point is I'm going to give these a quick turn like I did earlier on this side and then I'm going to reconfigure to come on okay I have to put the deflector plate in the bottom well they took a second with this handy little tool that come there and lift right out of there now I'm going to put these steaks right back on here we're going to let them rock about or net on each side lid down alright let's take a look at these oh yeah beautiful I'm gonna go ahead and take them off they look done to me alright let's cut into it and see what we get I know one thing it looks juicy it's beautiful hmm that's a little bit more medium than what I like but don't think I'm gonna throw it away let's give it a taste hmm oh yeah god that's good alright till next time smoky ribs

Channel: Smoky Ribs BBQ

Views: 359,369

Keywords: Steak (Type Of Dish), Kamado, Food, Kamado Joe, Rib Eye, How to set up a kamado joe, Rib Eye Steak, Grilling, Grill, Outdoor Cooking, Cooking, beef

Id: dl91S-X_VJs

Length: 9min 21sec (561 seconds)

Published: Mon Sep 23 2013