HOW TO SMOKE A BEEF JOINT || ALDI KAMADO

[@scotthorder3304]

Got my Aldi Kamado two weeks ago & I just wanted to say your videos have been invaluable to a novice like me! Can’t wait to give this cook a try. Thanks Tom!

[@BBQLIFE]

Cheers Scott. Gald they have helped, if your on Facebook please join the group and share your cooks

[@jameswhitehead3554]

Nice to see someone bbq a cheap cut instead of 5A wagyu beef joint of some kind well done Tom keep it real 👍

[@BBQLIFE]

It's all about value. I as many other don't have a endless pit of money to throw at meat. Thanks for watching mate 👍🏻🍻

[@davidhemming7492]

Got a roast beef joint from the butchers for Sunday as it was supposed to be cold but it was lovely so we pivoted to barbecuing it and used this as a guide (Rusty BBQ beef rub though). Came out wonderful, just before it started raining finally!

[@BBQLIFE]

Glad it turned out well. Cattle dust is a bit special isn't it.

[@MrDanny310784]

Looking forward to my secind cook this wkend, might do a joint really wanna da a brisket but will build up to it in confidence, cheers Tom

[@BBQLIFE]

Get you temperature control nailed before you do a brisket.

[@cheam12]

Great short vids!! Due to the rain I haven't used the Aldi Kamado since getting it a couple of weeks ago....typical! I will use your advice though.. Thank you!!

[@BBQLIFE]

You're welcome

[@brynroberts9570]

Great video dude. I have just found your page it's great. Just wondering if you ever use an electric smoker? I am just about to buy one and all the KZbin videos I have found are from USA.

[@BBQLIFE]

I have a pellet smoker and have a electric one in tbe pipeline, just sorting a deal with a supplier Glad you are enjoying the channel

[@stevemcneill-ql2uv]

Hi Tom your vids are simple to follow and ypu show food the respect it deserve when you cook it. Great to hear someone who is not up his own arse. I have a Kamado Bono and have cooked 6/7 times on it following your method and recipes. However, although I have had no disaster I often run into trouble with temp and having enough charcoal to complete most of my cooks. It seems to me you experts put two lumps of charcoal in cook and they last for hours and you complete the cook. WTF am I doing wrong? I cooked a 5lb Leg of Mutton Cut ( Beef ) last night at 125c for 2hrs 15mins but had to put more charcoal in as the temp steadily dropped off after about 45 mins and at 1.5 hrs I had to put on more Charcoal. Cook completed and it tested great using Henderdons ( better than Worcester ) and SPG. Help, is this the norm or am I doing something wrong please? Sorry to be a pain in the butt. Cheers Steve

[@BBQLIFE]

It's hard to wee the actual amount of charcoal in the kamado I always at least 2/3rds fill the basket and restrict the air flow to maintain temps. I hope this helps. Thanks for you kind words mate

[@rmbrown1212]

Hi Tom Not heard from you for quite a while, hope everything is good for you. I miss your Aldi kamado videos. Richard

[@BBQLIFE]

Busy busy these days. I am well. Thanks for your concern

[@notoriousride9223]

Love your video. Only thing, chimney starter won’t crack the ceramic

[@BBQLIFE]

If that's a rick you want to take that's up to you 👍🏻

[@richardhill1682]

Great video Tom you've inspired me for today's dinner chicken thighs with Moroccan kebab rub (home made ) I use citrus as my preferred carrier

[@BBQLIFE]

Sounds great mate👍🏻🍻

[@lukegardner7089]

Love the idea of taking a supermarket cut and making it great. Definitely going to try this at some point. First are your hot wings though

[@BBQLIFE]

Not everyone has big bucks to throw around. Not over cooking and thin slices make this work a treat

[@Euwanh85]

I am sure everytime I watch your videos and you are talking about food you are half salivating, I find myself doing it too especially when you show the food on the video lol

[@BBQLIFE]

I normally film the bit where I talk to camera directly after cooking so I am salivating lol.

[@travellerseko]

Hi mate. I’d like to know why we can’t have a bark on roasting joint similar to brisket. Is it because of cooking time?

[@BBQLIFE]

Yes but mainly its the fat content

[@travellerseko]

@@BBQLIFEthanks much. Your channel is the number one for people living in UK. I kindly ask you to record more videos about supermarket cuts. Everyone post a video about brisket but it is not affordable and reachable for many people, especially nowadays. Keep up the good work mate.

[@BBQLIFE]

@travellerseko tell me what you want and I'll see what I can do

[@travellerseko]

@@BBQLIFEfor example Aldi Specially Selected 36 Day Matured Aberdeen Angus Beef Roasting Joint Typically? It is 36 days matured or Morrisons Beef Topside Joint?

[@BBQLIFE]

@travellerseko treat both of these the same as this video

[@Euwanh85]

You talk about a chimney starter can , you use one of those electric starters that blow really hot air?

[@BBQLIFE]

I believe I say by opening the top and vent its like a chimney starter. Meaning you get the rush of air to start get the coals burning well. It is not recommended to use a actual chimney starter in a kamado as the sudden heat will crack the ceramic.

[@Euwanh85]

@@BBQLIFE Thanks for the response but what I am asking is if the coals are in the bbq already can I use the electric hot air blower in the bbq to get them started? I beleive it is called a looftlighter

[@BBQLIFE]

Yes mate. Apologies for the confusion

[@superhans4697]

Brilliant I have a big asda joint and wanted to try bbq for first time this weekend. Happened upon your video. Perfect. Just ordered myself a temp probe Great content. 👍 subscribed

[@BBQLIFE]

This was a asda joint. Good luck 👍🏻

[@andrewpointer7352]

Worcester sauce what a great idea . Will try

[@BBQLIFE]

It's great!

[@johnwatson8192]

Thanks Tom inspirational as usual. I've got my butcher to get me a piece of brisket to pick up on Thursday and hope to do a low and slow but looking at the weather I may have to dig out the fishing umbrella. I'm going to do a similar rub to yours but being a Sheffield lad we cannot use W*******r sauce, it has to be Henderson's Relish, made in Sheffield since 1885. Strong & Northern.

[@BBQLIFE]

I'll have to give it try mate. Hope all goes well.

[@johnwatson8192]

@@BBQLIFE Try it on meat & potato pie and mushy peas for the classic but I slosh it on my baked beans whilst they are frying as it gives them a real fruity flavour.

[@BBQLIFE]

There is no low and slow in this cook?

[@ajr7204]

Sorry. Was asking John Watson as he mentioned low and slow on a brisket cut but I’ve since found your brisket vid 👍👍

[@grahamwells1774]

Thanks

[@BBQLIFE]

Thank you very much Graham 👍🏻🍺🔥

[@professionalidiots101]

Nice one Tom! I'm a chef by trade, and believe you are doing a good thing. Great video mate 👍🏻

[@BBQLIFE]

Cheers Danny 🍻👍🏻

[@Le_Petomane]

You work at a Wimpy mate, hardly a chef.

[@markattwood3627]

As always the food turned out amazing following your video thank you. I just have a quick question, my partner is preggers and can't manage the smokey taste at all. I roasted a beef joint in a roasting tin (without adding smoking wood) but it still tasted really smokey, is there anyway to get the food to not taste smokey or will it always taste smokey using lumpwood? Ta

[@BBQLIFE]

Even without wood there will always be a smokey element. Some do coals burn cleaner than others and give less smokey taste so they say. Personally if think there's not lot in it. Congratulations on the pregnancy

[@markattwood3627]

Thanks, I guess it means more meat for me! 🤣

[@lulumumford1975]

Do you know of any BBQ rubs in the UK without garlic in them I can use on my smoked meat , keep safe & well.

[@BBQLIFE]

Are you talk rubs in general of specifically a bbq flavour profile?

[@lulumumford1975]

@@BBQLIFE BBQ rubs just to use on meat like pork ribs , brisket etc that I can cook on my smoker , it's just the smell of garlic give me migraine.

[@BBQLIFE]

I've just spoken to russ from the rusty bbq company and he said if you speak to him he will make you some ribs without the garlic as all his rubs have garlic as standard bit.ly/2LHvKYUrustybbqco Hes a great guy and I love working with him. He will definitely sort you out.

[@lulumumford1975]

I will get in touch with him & buy some rubs , thank you for all your help

[@BBQLIFE]

@@lulumumford1975 your welcome

[@Anteater23]

Why don’t we cook it low and slow for hours like brisket or pork shoulder? Would it not become super tender if we do that?

[@BBQLIFE]

The cut is far too lean for lower longer cooks. Even pasture fed uk brisket isn't great at low and slow. If you want to go low and slow you would need to Braise for hours to get it tender. Also I don't think you can a beat medium beef joint

[@kindolgentleman3109]

New and interesting

[@BBQLIFE]

Cheers

[@DR78]

What wood chunk did you use for this Tom?

[@BBQLIFE]

Apple but oak is good as is cherry

[@DR78]

@@BBQLIFE nice, as luck would have it that's the only chunks I have just now so will have to give this one a go 👍

[@Fowler2009]

Nice beef tom 👍

[@BBQLIFE]

Thanks Paul

[@atif6843]

Best place to buy smoking wood ?

[@BBQLIFE]

I get mine from amazon amzn.to/3hbmSKL this company do a few different ones

[@atif6843]

@@BBQLIFE cheers bud

[@DutchyOutdoorCookingBBQ]

Haha, Wash Your Sister Sauce🤣 Great tip as always about the Chimney Starter 👍 Beef looked great. Stay Safe 👍🇬🇧

[@BBQLIFE]

🤣🤣🤣🤣 cheers dude

[@ronbrown7120]

that looks fantastic mate, may well have a go myself slobber slobber

[@BBQLIFE]

It's a great cook that won't break the bank