Jake Meades

BBQ Basics Season 2! This year we're going bigger and better. I'll be teaching you how to cook all of your favourite cuts of meat AND where I can, I'll be showing you multiple ways to cook things. We'll even be making some of our own rubs. You don't need any fancy gear and any BBQ will do. If you've never even cooked on a BBQ, great! Get stuck in. Hit that follow button and let's get cooking. Episode 1 drops soon... #bbq #food #recipes

Do you have a Kamado & you have no idea what you're doing? Here's how I set up and stabilise my grill - Clean out any ash or small bits of charcoal blocking the holes in the bottom & empty the ash tray. You want good airflow! If you don't have good airflow, you won't be able to get it screaming hot and it'll take a long time to get to temp - Fill it up with lump wood charcoal. These are really efficient, you can reuse what doesn't burn up so don't worry about filling it. Leave a small gap at the front for better airflow - Place 2 firelighters in the middle, light and cover slightly - Leave the bottom vent and lid open for 10 mins - Once you have a small fire, add your deflectors (if you're using them) & grill grates, shut the lid, open the top vent - Once you're 10c below your cooking temp, swing the top vent shut but leave the smaller vent fully open - Once you hit your cooking temp, adjust both vents - Let the ceramics heat soak before cooking. This will take about 15 mins & you'll know it's ready once you can't leave your hand on the dome Don't keep messing with the vents. Adjust, wait 10 mins, adjust again if you need to. I think it's important to not get too hung up on specific temps too. If you set them right, Kamado Joes will sit bang on temp all day, but don't worry if you get a small swing in temp. After a couple of cooks, you'll know where to set each vent. Have fun, happy grilling! BBQ: @kamadojoeuk #bbq #instafoodie #howto

Welcome to BBQ Basics, the series where I’ll teach you how to cook popular cuts of meat From pulled pork & baby back ribs to spatchcock chicken and smash burgers. I’ll be releasing weekly videos, breaking down how to cook each cut of meat in a short form, easy to understand format Whether you’ve never cooked on a BBQ, or you want to take your game up a notch, hit that follow button and let’s take your BBQ skills to a whole new level Ep.1 - Baby back ribs, coming soon… #instafoodie #bbq #recipe

Highlights of Masterbuilt Grill Masters Kraigy & Jake putting on a fantastic showcase at @topstak BBQ Fest. A fantastic event where we were able to fire up 3 of these awesome versatile BBQs and show people what they can do. From Ribs to Shawarmas we had it all & converted a couple die hard gas BBQ fans into using these epic trouble free Charcoal and wood fuelled beasts. Cannot wait for the next one 🔥🤘 BBQs: @masterbuilteu 600, 800 & 1150 Grill Masters: @smokedmeatsbanginbeats & @bbqwithjake 📍: @topstak Rubs & Sauces: @angusandoink Meats: @johnsons_butchers

BBQ Basics S2 Ep4 - Picanha with Chimichurri Picanha comes from the rump and with its large fat cap, it's perfect for cooking hot and fast. We're cooking this the 'proper' way. Sliced into steaks, skewered, seasoned with just salt (anything else will burn) and blasting it with heat and fire. RECIPE - Set your BBQ up for direct grilling and get it HOT. Mine was reading around 260c - Slice your Picanha with the grain, into 2 inch thick steaks. Slicing with the grain at this stage, will mean when you eat you'll be slicing against it. Making for a nicer bite. - Season heavily with salt, all over - For the chimichurri, mix together a handful of chopped parsley, 1tbsp red wine vinegar, 1 minced garlic, 1tsp oregano, 1tsp chilli flakes, as much olive oil as you like. Get it to the consistency that you like. For me, about 1/3 cup is where it's at. - Put your skewers onto the BBQ, flipping every 30 seconds to build a nice even crust. If you get any crazy flare ups, shut the lid. Fire loves oxygen, removing this will get rid of those crazy flames. - Once it hits 50c internal, remove and let it rest for 5 minutes. If you want it more rare, remove it earlier, for more well done, leave it a little longer. Although I personally wouldn't recommend taking it past medium rare (around 55c). It will carryover cooking a little while it rests. - Slice down the skewer, into thin slices and top with your chimichurri Hit that follow button so you don't miss episode 5! Meat: @idevour.meat BBQ: @kamadojoeuk Temp Check: @thermapen Knife: @handf4b #kamadojoe #picanha #steak

Are Beef Ribs the best bite in BBQ? Not only do they taste amazing and look impressive, they're ridiculously easy too! RECIPE - Fire up the BBQ to 130c - Remove as much of the fat cap and silver skin on top as you can. Put this into a metal dish and into the BBQ to render - Using Worcestershire sauce as a binder, season with 2 parts coarse black pepper, 1 part kosher salt - Smoke for around 4 hours, or until they hit 75c internal (or stall) - Increase the BBQ to 145c and cook until probe tender (around 96c internal) - Wrap in foil with some of your rendered fat and rest for 15 minutes - Unwrap, remove the bone and enjoy BBQ: @masterbuilteu Meat: @eastercomptonfarmshop Smoking Wood: @lovelogsuk Temp Check: @thermapen #masterbuilt #beef #bbq

Are these 'smash burgers' worth buying? My wife bought these smash burgers on Ocado, so I thought I'd cook them properly and do a bit of a review. Are they easier than making your own? Slightly. Are they worth it? Yes, if you fancy a change with no prep. But honestly, 20% beef with a little salt is hard to beat in my eyes. [paid in full] BBQ: @kamadojoeuk #kamadojoe #burger #review

BBQ Basics S2 Ep3: Whole Chicken 2 ways - For the spatchcock, fire up the BBQ to 200c direct - Remove the backbone from the chicken, using a sharp knife - To a bowl, add 2tbsp salt, 2tbsp paprika, 1/2tbsp garlic powder, 1/2tbsp onion powder, 1tbsp pepper, 1tbsp cumin, 2tsp ground coriander, 2tsp chilli powder and mix - Season your chicken on both sides - Put onto the BBQ, bone side down until it's 75c in the thickest part of the breast For the Beer Can: - Preheat your BBQ to 200c indirect - Remove 1/3 liquid from a can of beer - Season your chicken all over and sit it on top. If you don't have a stand, put it into a tray to catch any juices if it falls over - Put it onto your BBQ until it's 75c in the thickest part of the breast BBQ: @kamadojoeuk Chicken: @soanespoultry Temp check: @thermapen ONE #kamadojoe #chicken #recipe

This Yakitori Chicken is a must try if you like Asian food! Full recipe is on my Substack BBQ: @kamadojoeuk Chicken: @soanespoultry #kamadojoe #yakitori #chicken

BBQ Basics S2 Ep2: Tomahawk Steak Probably one of the most iconic cuts of meat. Tomahawk is a thick piece of steak, so we're gonna dry brine and reverse sear. Dry brining seasons from the inside out and helps build a lovely crust. Reverse searing ensures an evenly cooked piece of meat. RECIPE - The night before, generously season with salt all over and put onto a wire rack, in the fridge, uncovered overnight. - The next day, set the BBQ for indirect cooking and preheat to 120c. Add a chunk of smoking wood if you want some smoke flavour - If you have butchers twine, tie it around the meat and bone to keep everything nice and tight - Put your steak onto the BBQ and cook until it hits 10c below your desired temp in the centre. I went for 46c - Remove the meat and deflector plates and get your BBQ ripping hot. Ready for some direct cooking - Once it's hot enough (atleast 260c), put it on and flip it every 30 seconds until it fits your desired temperature. I pulled mine off at 56c for that perfect medium rare - Slice along the bone and then remove the ribeye cap. This is the c shaped piece on the end. It's the most tender part of the steak! - Now, slice against the grain and dig in Don't forget to hit that follow button because episode 3 will be out next week! BBQ: @kamadojoeuk Temp Check: @thermapen RFX Knife: @handf4b #kamadojoe #tomahawk #steak #recipe

BBQ Season is here, so it's time to do a Summer reset, to get the grill ready for the sunny days ahead - Remove everything from the inside, but keep the charcoal that can be reused - Vacuum the ash and brush the firebox - Put everything back inside - Clean the grill grates - Remove and calibrate the thermometer (mine didn't actually need doing. This KJ is a few years old and the temp was still spot on) - Give the outside a clean Now you're ready for the year ahead! #kamadojoe #bbq #foodie #howto

BBQ Basics S2 Ep1: Bacon Brisket Pork belly smoked low and slow until it almost falls apart. These are great in tacos and there's really not much to it! RECIPE - For the rub mix together 2Tbsp kosher salt, 2Tbsp coarse black pepper, 1.5Tbsp Smoked Paprika, 1tsp garlic powder, 1tsp onion powder, 1tsp ground coriander, 1/2tsp cayenne pepper, 1/2tsp mustard powder, 2tsp light brown sugar (this was enough for 1kg pork) - Season your boneless, skinless pork belly all over & refrigerate overnight - The next day, set your BBQ up for indirect cooking, add some smoking wood (I used cherry chunks) & preheat to 140c - Smoke your pork until it reads around 96c internal and is probe tender. If you don't have a meat thermometer, a toothpick works. Feel around, it should go in and out with no resistance. If you're unsure, the underneath should be squishy, almost like if you press too hard your finger will go through. The top (bark) will be slightly crispy. It usually takes around 5 hours but check intermittently after 4 - Rest until it's cool enough to handle and slice into pencil thick slices - I'd recommend eating these in tacos, with some pico di gallo and BBQ sauce BBQ: @masterbuilteu Meat: @eastercomptonfarmshop Wood: @lovelogsuk Temp check: @thermapen #masterbuilt #howto #bbq #porkbelly #recipe