How to grill STEAK on the Kettle Joe

[@PippaCDJ]

I just got one of these at the weekend. I'm very excited about getting started. I've never cooked with a ceramic grill before!

[@sjors6048]

I like the way you listened to the comments and now take some time to talk about the steps you take, for example scrubbing of the tomato of the grate to make it non-stick.

[@sammygg21]

I've never seen asparagus that skinny and never thought someone wouldn't know the top is the best part.

[@La19930]

And again... Roel... You knocked it out of the ballpark!!!!

[@DonPandemoniac]

Your plating keeps on getting better and better. To elevate those tomatoes even more, hit them with some salt and pepper before grilling, and a drizzle of balsamic + indeed mozzarella at the end.

[@mikewoodson6930]

My man! Taking great care of a great steak, not much better. Love your Dog!

[@josedejesusdelgadilloramir9119]

Don't worry Pitmaster X we feel it too. It's awesome to see new things on our grills.

[@harrygibson4754]

Love the new Kettle Joe and how you use it, keep showing videos of it. Thanks

[@peppers6037]

Do grilled brisket tacos (the best) 1.) Slice raw brisket thin 2.) Season with season all or lawrys 3.) Grill on high heat (watch for flare up's because of high fat content) 4.) Using a clever chop meat fine (because of toughness) 5.) Serve on grilled corn tortilla (chopped onion, cilantro, lime, and salsa opcional) Creamy green salsa (most people think it has avocado but its a lie) 1.) Grill 5 jalapenos 2 serranos 2 cloves of garlic and a 1/4 onion 2.) Once charred blend everything together 3.) Crucial step slowly drizzle canola oil while blending to emulsify (if oil seperates stop and remove excess oil and reblend) 4.) Add salt to taste (even though it has a lot of peppers it is not a very spicy salsa. Really creamy in texture)

[@StevenvanderGraaf]

Bedankt voor deze. Ik zou het leuk vinden als je eens een vid maakt voor de amateur BBQer met de dunne lapjes rund, varken, kip van de slager en of supermarkt.

[@itsallaboutthemeat5112]

Please can you do a low and slow cook on the kettle joe

[@shadowJSP]

ALL SUPPORT FROM QUEBEC, CANADA! love the content

[@bertvermeulen8662]

What is the asperges stuff?

[@jasonturner1045]

yep. always have to make sure your screw is loose.

[@SimonZimmermann82]

im still wondering how u get readings of the thermometer when its encased in metal. do you have to bluetooth pair it everytime u open the lid? that would be ridiculous

[@lrrr9734]

I don't have one but my mate does and the connection seems to work fine through the metal hood on his bbq

[@SimonZimmermann82]

@@lrrr9734 of the bbq is cold, put your phone in it, activate Bluetooth, close the lid and then try to pair it with your mates phone. It won't work.

[@lrrr9734]

@@SimonZimmermann82 I'm not going to pretend to be an expert but the simple fact is that it did work. It was a meater thermometer, connected to his phone through a stainless steel hood. Keep in mind fire needs oxygen to burn, you don't bbq inside of a vacuum. Edit for clarification: There's obviously gaps to allow oxygen in on any bbq, same gaps might allow enough of the signal out.

[@SmokingDadBBQ]

Glad to see you’ve also fully embraced the joy of the Hawaiian shirt club lol 😂

[@alekschanna]

you guys begin to look alike :P

[@plrejentba]

What is this machete that you are using for steak cutting?

[@RiazUddin-sk3uw]

That’s a beautiful piece of meat-loved the way you plated the steak on the board. On a different note, I think Morrison is the most spoiled “cameraman” ever 🤫 Cheers!

[@Phexcob]

Hardly, the camera man litterly makes the vids. Records edits and uploads. The man deserves all the tasty food he recieves

[@jcheong2]

Just started tuning in. Love the big Joe deflector setup. My question is for someone who doesn't have a spare Big Joe deflector is it better to get one or the SNS deluxe? They are both the same price. The only gripe with the SNS deluxe is I will not make use of the ceramic belt at the bottom; but the sear will be super hot since its higher up.

[@dioad1739]

I’m not jealous of your grill I’m jealous of all your grills and your future dry age cabinets lol.

[@ShaneZettelmier]

I don’t understand what the difference between the kettle grill and the regular Komodo Joe is it looks kind of like the same thing just without the ceramic insulation. Is it just more affordable without the insulation is there really something different about it, it’s kind of confusing.

[@epochcatharsis129]

What kind of asparagus have stems of spinach thickness? That dog is awesome.. Knew it was a cut when the bone dropped.

[@bossie0009]

Roel klein vraagje Welke Kamado Joe is je favoriete De kettle Joe De classic Joe De Big Joe Of de Joe junior?

[@johannheyns3905]

Hi does anyone know if the Big Joe soapstone would work similarly as the heat deflector on the Kettle Joe in the video? I am not sure if there dimensions if the Big Joe soapstone and heat deflector is exactly the same? Keen to buy a soapstone or it works

[@skixd88]

Nicely done 👌 The steak AND the video.

[@hugotendam5349]

What type of asparagus are those? I have never seen those before

[@conorbmcgovern]

A thing of beauty!

[@SpYucaipaSoCal]

How many lbs of briquets do I need to get this grill to 500 degrees

[@sepehr1422]

Man the plastic bottle joke🤣🤣lol. Brutal

[@Falcon5ive]

I can't take even little bit of tough talk with the doggos, I was bit sad like the doggo

[@Siritos]

Where do you get your circular serving boards please?

[@teop7887]

Bruh, Amazon. "circular wooden board"

[@Siritos]

@@teop7887 Lol, of course that's where I first looked. Not the same as the ones they have, and even the boards they link to on their affiliate links aren't the same.

[@fdee6998]

Pitmaster - another delicious looking meal. Love your channel. But Ava takes the prize! Cheers from USA fans and thanks for another great video 👍

[@5764bichon]

was that an English Golden or Great Pyrenees in the background

[@gnawtsatyr8865]

Beautiful setup. Now I want to see some awesome smoked Lau Lau to complement that Aloha shirt you're wearing. Good luck sourcing fresh taro leaves. ;)

[@rossxjohnson]

I'm surprised you didn't cut away the pellicles from the dry age. That's the dark bits which are not tasty at all.

[@lrrr9734]

Nah that's the business. Still trim it from the steak, throw a bit in with your favourite cut for burgers and grind it all together.

[@wernerschless1000]

Great stuff those dry age cabinet's they look awesome 😃 And a beautiful steak delicious 😋 I was wondering why you still didn't opened a real bbq grill restaurant. I wil come over you can count on that 😋😋😋 Great video guy's have a nice weekend and keep on grilling ♨️♨️♨️

[@stalinlukas9562]

Wow. Its kinda of multi purpose grill set👍👍😀😀

[@uebers]

Probably my steak video of 2021. Is the Dog permannent part of the team?

[@Chuckstergun]

How long did it take to smoke that bad boy? BTW, you should mention "cook tme" on the videos, especially at the top of your recipes. Not that it's a guage to use for grilling but more for the idea of planning. More importantly if having guest and cocktails 🍸🍹🍻🍾

[@billcoyne7717]

I am really curious about this dry aging in cabinets. See how that compares to the bags. And what the time frame for optimum aging is. Great video. Don’t worry, we are not made to eat green stuff Morrison.

[@SPHINX144]

In the bag is wet aging. Dry aging is superior since it removes moisture, tenderizes, while also enriching the flavor of the meat. Optimal dry aging is between 50-60 days but that's subjective. Less than that and the unique flavor is not quite there and too far beyond that the the funk can get too much. I've had a 100 days dry aged bine in ribeye with lots of nutty and blue cheese notes, but you can only eat about 8 ounces before you say you've had enough.

[@aarongaspie840]

I noticed the Fort Worth Dickies hat on your partner.. Do you live in Texas?

[@mark-jorgmeijer2532]

Hey Roel, Just wondering, as a dry aging noob that has never dry aged a thing: shouldn’t the sides be trimmed? I thought they were to strong in taste to eat directly?

[@leadgindairy3709]

preference really, it is kinda like the rind of a cheese, edible but strong in flavor, maybe unpleasant to most. But always keep the pellicles for hamburger making, it cuts down on the boldness and adds wonderful flavor to ground beef

[@alekschanna]

"flakey salt" waar krijg je dat in nederland? :O

[@schow7051]

Eva alone is worth a few thousand subscribers. Great addition to the videos

[@marksumby3417]

Where oh Where did you get that Schindler Carving Knife? Drool.

[@christianr.3838]

I need that grill now😎👍

[@prasartpongpet]

What model of the cheremic half moon did you use? Was it from the kamado joe classic?

[@tirthaabanerjee]

The ceramic half moon was taken from the big joe. The grill looks small but actually it is the same diameter as the big joe. (23 inch)

[@billholland2076]

Not my favorite cut of steak, but you mak it look awesome!! 🍽🍽🍽🍽👍🏻👍🏻👍🏻👍🏻💯💯💯💯

[@johnnybarricelli5703]

Me too.... I am a ribeye guy,..but I would chow that down in a heartbeat.

[@porleg]

Love that dog

[@StarYuSnelli]

Gebruik je ook wel eens steenkool?

[@Redrockmtbiker]

That's a beautiful grill!what are people talking bout it's ugly🤦wish I had one,saludos desde mexico

[@lello333]

pls love me Pitmaster, im ready to be grilled....😂😂😂😂😂 hope i win that mate hehehhee

[@EnergizerTX]

So you can eat the black part of dry aging?

[@billfreeman685]

You trim off the outside of dry aged meat. Some ppl gring it up when making burgers.

[@mark-jorgmeijer2532]

Yes, that’s what I thought to! Roel placed it on the bbq with the pellicle on???

[@billfreeman685]

@@mark-jorgmeijer2532 I saw that too. Maybe he cut it off but did not show it?

[@Jan-wu2cj]

It looks like they replaced Denise with Morison and Morison with the dog... All jokes aside. Love your videos Roel. I am enjoying them for many years now. Btw I would love to see how long it actually takes to cook those dishes, so like an time table what we need to take under consideration. Like pulled pork 8/10 hours for 2,5/3 kilo's or t-bone steak estimated cooking time meat, reverse sear at 125/130 degrees Celsius. Then I know when to start the BBQ up if i want to eat in time instead of 23:30 at night. Just my 2 cents, hope you can integrate this in your recipes in the video's.

[@donhughes8465]

"You are the most spoiled dog" Where is my steak?

[@jozefblaskovic]

Ferfeck Dog. 👍 BBQ ist Live. I am in Salzburg.

[@AlbertKuris]

Funny, I just reverse seared my 3 inch thick Bistecca! Was delicious!

[@AlbertKuris]

You didn’t cut off the pellicle?

[@kevincameron8437]

Morrison; when you have a normal steak, like a tomahawk… Me; I’m happy with a SAMS ribeye…

[@twotales7337]

Great. But be more useful if it showed how to use with stock accessories rather than utilising parts from other kamados

[@zabnat]

With the temperatures right now, I would suspect the dog would rather be a bit cooler. Do an experiment, get one of those cooling mattresses for dogs and see if she prefers that over where she usually sleeps.

[@patrickotto5511]

Awesome Video 😍 Loved the Steak and your passion! But please keep the other Dude Out. He's Just awkward and weird. Love 💯☀️🔥

[@Boadpk]

Liked and subscribe. Ill be waiting for my steak in the mail 😅

[@PITMASTERX]

🤣👍

[@dadssmokehouse]

We want Morrison in the camera. 😁👍

[@lobby76_]

Just discovered the channel and i love it! Nice job guys! Subbed with bell as we all should do! Grtz from Belgium and eet smakelijk m’n vriend! 👊

[@devonsatchell]

Pitmaster x: you're the most spoiled dog in the universe Ava: yeah!!! I guard your house while you sleep so where's my steak????

[@martijnbouhuys]

Mine!!

[@SainnQ]

Can I get a Pitmaster instructional on making better use of your low end 18 Inch Jumbo Joes. 😋😋😋😋😋😋

[@jeroenderksen5016]

"This steak could be all yours..just subscribe " Ok I did..so where is my steak 😋😋😋

[@dominiqueleblanc2193]

I would take that bbq any day.

[@dennismeyers2008]

I'm clicking on the link.

[@MyBlackandRedCZ]

I don’t understand why people make fun of the kettle grill. I think it’s a nice looking grill and comparing it to the other Kamado Joes, I really think the kettle grill is going to be the best bang for my buck. The only trade-off is you lose 2 inches in diameter but that’s a sacrifice I can live with.

[@craigflatley7370]

👍

[@emmanuelatluri6516]

All juicy 👍😋

[@semsieseryel]

Ik zie 1 vegetariër met een duimpje naar beneden🤗

[@jasonjansen9974]

That's a pretty steak

[@konstantingrathenskon2015]

Krasava ! ;)

[@kkkk-nb9le]

But lemonpepper in grilled tomatoes

[@curtisframsey]

It amazes me with all the warnings for dogs not to have cooked bones, meanwhile his dog is as healthy as can be.

[@ShaneZettelmier]

What do you want Morrison on the camera. But what we really want is him to get a dog costume beg for his piece of steak. Lol Wow, I’ve never seen asparagus like that. We have a couple different sizes and it’s rare but we can get white asparagus but it’s all pretty much the same here that looks completely different. I want some

[@fjc1861]

😋

[@bobhinley5410]

Most all your videos are protein. It would be nice to see vegetables grilled / smoked or veggie shish kebab.

[@RoloSolis81]

❤️

[@CaptainAlbatross]

Starting to think Eva started out as a chihuahua but grew a bit bigger on a steak-based diet ;)

[@darranmarshall5524]

That dog eats better than me

[@dmac7406]

The asparagus needed some garlic butter .

[@rogermccaslin5963]

Keep Morrison "in" the camera but make him eat vegetables for the privilege.

[@mdcoomer67]

Most spoiled dog in the world? We might have to compare note, because my guy has had t-bones, strips, and tomahawks. In fact, he has eaten a $600 steak...sort of. I brought a big tomahawk home and gave him about a third of it. Later that night, my wife comes to tell me the dog is in trouble. I come into the TV room and the dog is rolling on the floor and stretching and doesn't seem able to stand up. Off to the veterinary clinic we go. After blood tests and x-rays, the vet called me into look at the x-rays. He tells me the intestines in the x-rays should look like spaghetti, but his look like a string of little sausages...because he has a bad case of gas. $600 dollars and some doggie antacids and old boy was good as new. And so goes the story of the $600 steak!

[@gamernamers]

What type of dog do you have?

[@newtonbrook]

A steak to enjoy after Holland beats the Czechs

[@venetiarawunfiltered1824]

F@@k me! That beautiful yellow fat cap made my heart flutter 💗 is it possible to get excited over a steak? 🥩 😂You actually piss me off in a GREAT way...where the hell do you get much incredible meat? 😡I simply cannot find that quality steak here in Australian 🥺sad but true... our best export quality meat doesn't get to many Australians backyard BBQ's. I can honestly say I have never seen such a freaking incredibly beautiful steak in my life 😳😤 I need help in finding and sourcing meat like this - directly from a farmer preferably 👍 Just simply JEALOUS 🤭😝

[@Ralphie_Boy]

🥩😍👍

[@jeffward1106]

"Everybody does..."

[@laurengriffin2225]

I don't think it's ugly, I think it's sexy!

[@vamshikrishnavidiyala3610]

And where is your studio man 🥲 I used to love the old studio and expected a lot cool setup but there is none

[@yesterdaysyouth593]

Millennials can chew too!! 😂😂😂

[@nigelmolines7342]

Please use an ND filter over the lens 😭

[@evanmaynard9499]

Since they’re sponsoring your video and you guys are tight ask them when they’re going to get their grills back in stock….. been waiting for months

[@johndennis3181]

One slice of that steak is the same price as a 16lbs bag of dogfood.

[@Maldrakar]

Geen bot geven aan je hond die verhit is geweest, dat kan versplinteren als hij er op bijt met alle gevolgen van dien

[@DynamicFactorX]

You shouldn't give that bone to your dog. Cooked bones splinter and can cause perforations in his stomach and intestines. With that much of the bone turns to fine dust that can easily cause constipation in your dog. Please don't do it. If you are figuring out if I know what km talking about. I'm a veterinarian myself.