Instead of buying individually cut pieces of steak to cook each to desired temperature, try this Whole Strip Loin cook method with Chef Eric that is sure to please all your guests! "This is a method I picked up form Oliver Sievers and the number 1 BBQ team in the world last time I was in Germany. The strip loin is subjected to the best of low and slow bark building and direct fast searing. The mayonnaise-based sauce sear creates a crust and flavor profile second to none. Enjoy!" - Chef Eric Gephart Whole New York Strip Loin Ingredients 1 Each Wooden Nickle Farms NY Strip Loin ½ Cup Lanes BBQ Brisket Seasoning ½ Cup Lanes BBQ Spell Bound 2 Chunks Oak Smoking Wood Crushed Red Pepper Parmesan Sauce 1 Cups Dukes Mayonnaise 2 Tablespoons Red wine vinegar 1 ½ Tablespoon Crushed Red Pepper 2 Tablespoon Grated Parmesan 1 teaspoon Lanes BBQ Brisket Seasoning Method: 1. Stabilize your grill at 300 - 350F and set up for an indirect smoke. 2. Using a sharp knife, cut a diamond pattern across the entire top and bottom of the strip loin. 3. Season the entire loin liberally as if you were cooking a prime rib. Start with the brisket seasoning and follow with the spell bound. 4. Place the wood chunks in the hottest portion of the charcoal bed and wait for combustion to attain clean smoke. 5. Place the trimmed and seasoned strip loin fat cap side down and close the lid for 30 minutes. Flip the strip loin and dry baste with more Spell Bound. Close the dome and smoke for another 30 minutes or until you reach an internal temperature of 115 - 125F. 6. Transfer the strip loin to a cutting board and allow to rest for 10 to 15 minutes. While the strip is resting, reset your grill for direct cooking and bank the charcoal pile to one side creating a high heat sear zone. Leave the dome up and draft door fully open to provide max air flow. By the end of the rest, your grill should be at a searing temperature of 550+ 7. Slice the Strip loin from end to end lengthwise. Smother the sauce on the newly reveled side of beef and top with brisket seasoning. Place them sauce side down and allow them to sear hard for 45 seconds to 1-minute. Transfer the loins back the cutting board and slice into ¼ inch thick slices. Top the loins with the Crushed Red Pepper Parmesan Sauce and enjoy! Get the recipe: https://www.kamadojoe.com/blogs/recipes/new-york-strip-loin Shop our grills: https://www.kamadojoe.com/collections/grills Visit our Website: http://www.kamadojoe.com Visit us on Facebook: http://www.facebook.com/kamadojoe Visit us on TikTok: https://www.tiktok.com/@kamadojoe Visit us on Instagram: https://www.instagram.com/kamadojoe/ Visit us on Twitter: https://twitter.com/kamadojoe #kamadojoe #steak #recipe

Take your cheeseburger to the next level with this Grilled Cheese, Cheeseburger recipe brought to you by Chef Eric on the Kamado Joe. "These Burgers are out of control! Pretty much a cheese stuffed and topped burger between 2 grilled cheeses.... Introducing the soon to be infamous Grilled Cheese, Cheese Burger! Please Enjoy!" -Chef Eric Gephart Grilled Cheese Cheeseburger Ingredients: 1 Pound Ground Beef (E3 Meats) (Makes 2 juicy Lucy’s) 4 Tablespoons Shredded Pepper Jack 1 Tablespoon Kosher Salt 1 teaspoon Black Pepper 2 Cups Pepper Jack Cheese, Shredded 2 Each Slices of Tomato, ¼” thick 4 leaves Bibb Lettuce ½ Each Yellow Onion, Sliced and Caramelized 4 Tablespoons Burger Sauce 2 Each Burger Buns (Top and Bottom made into grilled cheeses) Not So Secret Burger Sauce ½ Cup Thousand Islands Dressing 1 Tablespoon Chipotle in Adobo Stuffed Burger Method: 1. Create 4 patties with the ground beef. Top 2 of the patties with 2 tablespoons of shredded cheese, centered then season the beef and cheese. 2. Next, top the patties with cheese with the remaining patties and crimp the edges, making 2 stuffed burgers. 3. Place another Pattie on top of each cheese toped patties and crimp the edges to trap the cheese in the center. 4. Season the burgers. Method: 1. Stabilize your grill at 450F and set up for direct cooking with a cast iron griddle on one side. Place one grill grate at the highest level of the flexible cooking rack and a grill grate on the other side. This will allow you to cook the grilled cheese sandwiches and caramelize the onions on the griddle and sear the burgers over the flame on the other side on the grill grate. 2. Slightly oil your griddle and caramelize your onions. Place a nob of butter on the griddle and make your top and bottom burger bun grilled cheeses. Remove all and reserve. 3. Slightly oil the stuffed burgers. Place the stuffed burgers on the grill grate and cook for 2 minutes dome down. After 2 minutes, flip and continue to cook for another 2 minutes or until you reach your desired internal temperature. Top burgers with shredded cheese and allow it to melt. 4. While the cheese is melting and the dome is closed, build the burger as follows: Bottom Bun (Grilled Cheese), Sauce, bibb lettuce, seasoned tomato, cheese stuffed and topped burger, sauce, caramelized onions, Bun (Grilled Cheese). 5. Open the draft door and Kontrol Tower, burp the grill and open the lid slowly. Top each burger with the Pickled Jalapenos, Caramelized Onion, Pepper Jack cheese Slices, Avocado Fans and transfer the burgers on top of the tomato. 6. Top each burger with a sauced top bun (Grilled Cheese #2). Shop our grills: https://www.kamadojoe.com/collections/grills Shop our accessories: https://www.kamadojoe.com/collections/accessories Shop our fuel: https://www.kamadojoe.com/collections/fuel Visit our Website: http://www.kamadojoe.com Visit us on Facebook: http://www.facebook.com/kamadojoe Visit us on TikTok: https://www.tiktok.com/@kamadojoe Visit us on Instagram: https://www.instagram.com/kamadojoe/ Visit us on Twitter: https://twitter.com/kamadojoe #kamadojoe #cheeseburger #recipe

"Caveman style cooking or simply put...Searing directly on the coal bed is one of the most primitive and fun styles of cooking. The thin flatiron steak is the prefect cut for this method due to its quick cooking time and large surface area." - Chef Eric Gephart Flat Iron Steak and Onions Ingredients: 1 Each Flat Iron, Wooden Nickel Farms 1 Tablespoons 50/50 Salt and Pepper 1 Tablespoon Q-Nami, Lanes BBQ 1 Yellow Onions, cut into ½ inch thick pieces 3 Tablespoons Teriyaki Sauce 2 Tablespoons Butter, Unsalted 2 teaspoons Sesame seeds Method: 1. Fill your firebox ½ full, bank all your coals to one side so you have a charcoal wedge. Light the coal pile from the bottom and level the dome up, draft door open. Allow your grill to run full open for 15 minutes to attain maximum temperature. 2. Clean any silver skin off the surface of the steak then scruff the outside of the steak to create more nooks and cranny’s for smoke, seasoning and caramelization. Season the steak with the 50/50 salt and pepper then season evenly with the Q-nami. 3. Agitate the coal pile and bank again to ensure the bed of coals is fully engaged. Place the scuffed and seasoned steak directly on the embered coal pile for 1 minute and then flip. Dry baste with a bit more Q-Nami Seasoning (more sweet than salty). Once the steak has been seared on both sides, transfer it to a grill grate on the opposite side of the grill to come up to your desired temperature. This side is semi-indirect as the charcoal is all banked on the opposite side. 4. Season the onion disks with salt and pepper then place the onion disks on the grill grate with the steak. Allow then to roast and soften, top the disks with teriyaki sauce and butter. Monitor the internal temp of the steak. Close the dome and allow the drippings to smoke the steak and onion disks. After roughly 4 minutes, remove the steak and allow to rest. Check the doneness of the onions and continue to cook until they soften. 5. Slice the steak across the grain, remove the onions from the grill. Serve them whole or slice and mix with the steak. Please Enjoy! Shop our grills: https://www.kamadojoe.com/collections/grills Shop our accessories: https://www.kamadojoe.com/collections/accessories Shop our fuel: https://www.kamadojoe.com/collections/fuel Visit our Website: http://www.kamadojoe.com Visit us on Facebook: http://www.facebook.com/kamadojoe Visit us on TikTok: https://www.tiktok.com/@kamadojoe Visit us on Instagram: https://www.instagram.com/kamadojoe/ Visit us on Twitter: https://twitter.com/kamadojoe #kamadojoe #steak #recipe

Chef Eric Gephart is back to show you how-to deliver with another delicious plate of wings with this Pineapple Chipotle Chicken Wings recipe! "I do wings on the grill once a week. Keep it simple, have fun, and don’t over think it! Please Enjoy!" - Chef Eric Gephart Pineapple Chipotle Chicken Wings Ingredients: 2 Dozen Chicken Wings, Springer Mountain Farm 1 Tablespoon Lanes BBQ SPG ½ Cup Lanes Pineapple Chipotle Sauce Method: 1. Stabilize your grill around 400 - 600F and use 2 deflector shields the set up for an indirect cook. (This is an indirect “Roast”) 2. While your grill is coming to temperature, separate your wings into drumettes and flats if applicable. Next, scruff the wings (run the knife across the surface to create more nooks and crannies. Season the wings with SPG, then place the wings on the grill. 3. Cook lid down for 25 -30 minutes then flip the wings. Be sure they do not stick. Cook for another 20 minutes lid down. Stack the smaller wings that come temp faster than the larger ones in the center and treat them as a larger roast to keep more moisture inside and allow all wings to come off hot at the same time. Cook all wings until they come to an internal temp of 175F. 4. Transfer the wings to a bowl and dress the wings with the Pineapple Chipotle Sauce. Return to the grill and allow the sauce to tack up lid down for 1 minute. Transfer to the presentation plate and enjoy!!! Shop our grills: https://www.kamadojoe.com/collections/grills Shop our accessories: https://www.kamadojoe.com/collections/accessories Shop our fuel: https://www.kamadojoe.com/collections/fuel Visit our Website: http://www.kamadojoe.com Visit us on Facebook: http://www.facebook.com/kamadojoe Visit us on TikTok: https://www.tiktok.com/@kamadojoe Visit us on Instagram: https://www.instagram.com/kamadojoe/ Visit us on Twitter: https://twitter.com/kamadojoe #kamadojoe #chickenwings #recipe

Are you ready to start your day with the most important meal? Learn how-to make a delicious breakfast sandwich on the Kamado Joe with Chef Eric Gephart. "Start your day off right, let’s do breakfast on the grill. Please Enjoy!" - Chef Eric Gephart Breakfast Sandwich Ingredients: ½ Each Yellow Onions, sliced thin 2 Tablespoons Lanes BBQ Spellbound 8 oz Sweet Italian Sausage, Made into 2 Patties 2 Each American Cheese Slices 2 Each Whole Eggs, Cooked Over Medium 1 Tablespoon Firebug BBQ Sauce 1 teaspoon Hot Sauce, Heat Mavericks, Anti-Gravity Method: 1. Stabilize your grill at 400F. Install a cast iron griddle and soap stone just to have some fun but I do find the soap stone makes eggs super easy. 2. Slightly oil the cast iron griddle and place the sliced onions on ½ of the accessory. Cook for 3 to 4 minutes, agitate to promote even caramelization, and season the onions with Spellbound or your favorite sweet seasoning. Place the 2 sausage patties on the cast iron and begin to cook. Flip the sausage patties and top with cheese, continue to cook until the sausage is done (an internal temp of 150F) 3. Oil the soapstone and crack eggs directly over the oil. Season with spellbound or favorite seasoning. Wait 1 minute for the where to coagulate then carefully flip the eggs. And cook until you reach your desired doneness. I like the yolk to be a bit runny so over medium is perfect for me. 4. Once the onions are caramelized add a touch of Firebug BBQ Sauce, heat, mix and remove and reserve in a bowl. 5. Toast the buns in the rendered fat of the sausage then begin to build the sandwich. Bun, BBQ Onions, Cheese Topped Sausage Pattie, Over Medium Egg, Top Bun. Please Enjoy Shop our grills: https://www.kamadojoe.com/collections/grills Visit our Website: http://www.kamadojoe.com Visit us on Facebook: http://www.facebook.com/kamadojoe Visit us on Instagram: https://www.instagram.com/kamadojoe/ Visit us on Twitter: https://twitter.com/kamadojoe #kamadojoe #breakfast #recipe

Elevate your rib game with Chef Eric Gephart's Italian Style St. Louis Ribs recipe. This inventive approach combines the smoky goodness from hickory wood on the Kamado Joe with the flavors of Italy. After seasoning your St. Louis style ribs, they're smoked to perfection and topped with marinara sauce, fresh basil, and Parmesan cheese for a mouthwatering surprise that will leave everyone wanting more. Get the recipe at https://www.kamadojoe.com/blogs/recipes/italian-style-st-louis-ribs Visit our Website: http://www.kamadojoe.com Visit us on Facebook: http://www.facebook.com/kamadojoe Visit us on Instagram: https://www.instagram.com/kamadojoe/ Visit us on Twitter: https://twitter.com/kamadojoe

Something about the sweet heat of a homemade Dijon honey mustard over a healthy fatty fish fuels my appetite. Fire up your grill with us today and please enjoy! Get the recipe: https://www.kamadojoe.com/blogs/recipes/lemon-pepper-honey-mustard-salmon Visit our Website: http://www.kamadojoe.com Visit us on Facebook: http://www.facebook.com/kamadojoe Visit us on Instagram: https://www.instagram.com/kamadojoe/ Visit us on Twitter: https://twitter.com/kamadojoe

Enjoy this delicious holiday prime rib! Get the Recipe: https://www.kamadojoe.com/blogs/recipes/holiday-prime-rib Visit our Website: http://www.kamadojoe.com Visit us on Facebook: http://www.facebook.com/kamadojoe Visit us on Instagram: https://www.instagram.com/kamadojoe/ Visit us on Twitter: https://twitter.com/kamadojoe