Recipe please

Why cut it first?

Looks amazing.

Ribby appetizers why not!!??? MMMMM sweet too.....Okay you've got me we'll try this over the holidays! Thanks Chef and thanks for all the inspiration to using my Kamado Joe! Merry Christmas.

That looks fantastic again.

A breathtaking way to prepare rack of lamb 😋

fantastical

Killer thanks

Those are some good looking ribs!

Come on dude! As always AMAZING!!!!!😅 Merry Xmas!

Chef Eric loves him some carmelization...

Very nice!

wow they look so good!

Every time I watch our hero, my blood sugar drops and I need to eat.

wild. ask for a raise.

Merry Christmas Chef.

Dude chef E on it we were just talking about glazes in the kj power team chat group this would be killer on some thick cut pork chops 🤙

Thanks for the recipe chef! Why don’t you put it back on the grill to get it more caramelisation? Or wil it burn?

Oh my God, what a great story

Brilliant, well done.

I get aquaplaning on my tongue 😋

It'll be cold, but I am going to give them a try this weekend for the football game with the family.

Let’s do this thing!

I’m hungry now! 😋

What wonderful side dishes and such great preparation. Fantastic.

Oh mein Gott, was für eine herrliche Beilage. Da ich keinen Speckstein habe, werde ich es wohl nicht nachmachen können 😪 Gerne würde ich weitere Beilagen sehen die man auf einem Kamado machen könnte. Danke für die tollen Videos und Ideen und Grüße aus Baden bei Wien, Österreich.

Que es lo que agrega al final y como se pude sustituir en caso no lo tenga?

Perfecto.

Math is not mathing. at 10:31 you say an hour and 15 minutes. But previously, you also say it's 45 and 45. 45 minutes plus 45 minutes is not an hour and 15 minutes. It's an hour and 30 minutes.

Where I get my chikalica bam bam uy uy uy? Ps: I live in Chicalica Germany bam bam

After diner 🏴‍☠️

Nice 🏴‍☠️

Great looking steak! Love your videos.... but please.... grease this hinge 😂

I have done like 4-5 briskets on my kamado Joe (220°-250° grill temperature) then wrapping it with butcher paper at 170° I put it back in the grill for another 2 hours until it riches 200° The result is always kinda hard. Your brisket looks tender and pink in the inside, mine looks like well done it’s even hard to slice it. The Good thing is that every time I make it, everybody likes it and it’s gone in a like 30-40 minutes But I really want to know how to make it tender like the one in your video.

What seasoning did you use above? Thanks

Nice! Love the double skewer!

Thanks Chef Eric! Have prepared twice now using this approach with outstanding results. I guess I have to move on to a full brisket next. As always, your recipes and techniques help the novice like me and I appreciate you.

John, you are STILL the Kamado Joe expert. Your videos are timeless and VERY informative. Hope you come back here !!!!!

Sigh. Another vid and another menu....I'm a rib eye guy but I have to say your marinade reminded me of what my mom used to do way back when. Thanks for the inspiration but most of all thanks for the memory. Cheers Chef E!.

Well done

Why can't there be a new chef Eric video every day

Yummm

Love your channel, but I use oil on my asparagus when grilling it, and I guarantee my asparagus is better. Add some fresh garlic, lemon, salt, and fresh pepper, and it will smoke your plain Jane asparagus every day.

You the man chef e

St Louis Ribs and Salmon Honey and soy glaze. Best so far.

fan literally melted on my first cook.. didnt even hit 500 degrees.. contacted support.. took a month to get the replacement.. did my second cook.. melted again.. contacted support.. got my second replacement part.. did my 3rd cook.. survived my 3rd cook.. then melted again on my 4th cook.. unless u only use it around 220-275 degrees.. This product is utterly useless.

Love the T-Bone. Porter house is my ideal. Nice video!

It’s comforting to know that it’s probably your 500,000th cook and you’re describing it as a “beginning cook”…and yet you leave in the part about maybe pulling it early and how you saved it after slicing off the bone. Really highlights the way to adapt to any cooking/grilling situation. Had the same issue with a rack of lamb around Thanksgiving. Instant read said it was done, but wasn’t when it was sliced off the bone. Tossed it back on the grill and all was well in the world.

Beautiful love the marinade gonna give it a try on scruff Pacania

Steak tartare is served! Yum! ThermoPro is your friend.