Kamado Joe's Director of Culinary Inspiration Eric Gephart | Live Q&A at ATBBQ.com Headquarters
Today we’re bringing you something a little different. This is a live Q&A that Eric Gephart, Director of Culinary Inspiration at Kamado Joe, did at All Things Barbecue headquarters for the Kamado Joe Block Party that we hosted.
Eric answers questions about whether he does or does not wrap brisket, if he smokes meat fat side up or fat side down, and where he thinks the best barbecue in Raleigh, NC is. Check it out!
PS: Sorry for the low resolution. Since this was a Facebook Live originally, we were stuck with a 360p video. Not up to our usual standards, but the information was too good not to share!
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what is your favorite way to do pork belly?
i love these videos. wish i lived closer to attend some of all things bbq classes. chef Tom Rocks!
Good morning. I would love to know the differences in a bone in and bone out brisket? Scientifically how does the bone affect the cook and the finished product?
I neeeeeeeed one of those back there!…. when are u guys gonna deliver this in Brazil? Congratulations for the product.
Looks great. Wish I had somewhere to put one.
In case you want to correct it, the intro graphic has his title misspelled. Not sure if that belongs to Kamado Joe or Allthingsbbq.
Looks awesome. I'm a Big Green Egg owner but you guys have made some serious improvements. I would love to have one of these.
N.C. Tarheel in KANSAS JAYHAWK NATION get the blue feathers
Eric, I am a big fan! Loved your Kamado Grill restaurant in Raleigh and also attended one of your cooking classes at the restaurant. You are also a big reason why I decided to get a Big Joe for my home. Glad to see you are doing well and keep up the good work!
Hello from Smoke Daddy's BBQ in Missouri.