Great show for great food! As a German master baker and bread sommelier, I will use small, fine crumbs from my dark, whole-grain rye bread instead of these Japanese breadcrumbs
das klingt erstaunlich. Halten Sie uns über die Ergebnisse auf dem Laufenden! Ich kann es kaum erwarten, nach Deutschland zurückzukehren, wenn sich die Dinge klären. Ich hoffe, es geht dir gut. Küchenchef E.
Did this for dinner tonight and it was an absolute winner! Added the parmesan like you mentioned, too! Thank you for this wonderful recipe (and for the cool tip by using the fat cap to oil the grates... will definitely be doing that now whenever possible, worked wonderfully and the flareups made for fun theater).
Hi Eric, made it again yesterday, and today I sprinkled what remained of the herb crumble over a few tomatoes and a ball of Mozarella in a skillet with some basil and a dash of olive oil, indirect on the Kamado Joe for 15 minutes at 150°, it was simply bananassss!! Thanks for the great recipes!
Just started watching your videos over the last month. Like binge worthy. I get my kamado joe big joe in 3 weeks. Can't wait. Love your recipes. You're like the Jamie Oliver of BBQ.
Damn, it looked good! My joe has seen a lot in last 4 years, but lately I kinda cooled down a bit and not doing it as often, and hence less into this channel. But just now after having watched a few recent videos here, now I'm definitely cooking this weekend!
Soo I just got done making this receipe and it was phenomenal. I didn't have the Lane seasoning so I used a Moroccan seasoning that goes great with lamb. It all turned out wonderful. The panko topping receipe will get used with a spatchcock asap. Thank you for this receipe idea. 😀
Great recipe! Have done something very similar. Dijon, panko or bread crumbs with garlic and light parsley. Anyway, extremely light on the herbs and focus on the garlic and dijon. Is great too! Haven’t added the oil like you did to turn it into a paste, so will give that a try next time. Like maybe tomorrow when lamb rack is on the Easter weekend menu!! All the Best and Happy Easter All! Cheers!
great demo/recipe. We tried it tonight (easter dinner) and it was delicious. Two dumb questions: I find meat thermometers very difficult to get accurate temps Any tricks? And second and even dumber questions, why do Chef Eric were the rubber gloves?
TriTips were good. I think I cooked with too much liquid. It tasted more like pot-roast on a tortilla than a taco. Will try again Eric. Very tasty but my method needs a bit of work.
Chef Eric, the anaconda bite is my new culinary phrase! 😆 Just watched your spatchcocked chicken recipe too and what I love about your cooks is they are simple and elevated. Keep up the good work.
Hi Eric, thanks for the recipe, made it today and it turned out absolutely delicious! As I have a nice leftover of the herb mixture for the crust I'll try the same recipe on a pork loin this weekend. Question, do you think it should work on a bigger piece of meat i.e. a lamb shoulder or complete leg?
That was a great video Chef Eric. My partner made some for Easter on her Weber gas grill and now I want to try on my KJ Classic II with Panko. Sure appreciate the recipe as well. What would you use in place of Lane's Q-Nami?
That looks so delicious! Picking up my Big Joe 3 on Saturday. I’m in Melbourne Australia. Quick question...what are the Thermopop’s like Eric? Love the dishes!! Cheers. Tony
Chef, when searing before grilling indirect, is there any danger of giving a heat shock to the dome ceramics after closing the dome over a large fire? I suppose you don't preheat the dome as the temperature for indirect grilling would be to high. So the dome has to absorb some of he excess heat after searing... Thanks
Any one tell me how I can get a new heat deflector for my joe. It's under warranty and I try to submit pictures but kamado joe don't get back to me. Please help.
Do you have instigram? This is not my field but shoot me your claim number as a message (@ericgephart) and I will see if I can help. All the best Chef Eric
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