Reverse Sear au Kamado : le secret d’un rôti de bœuf juteux et fumé au barbecue

Hey Smoker Family! Today, I'm showing you how to cook a 3-pound roast beef in a kamado, using the reverse sear technique, a touch of hickory smoking, and a super-simple homemade ketchup-mayo sauce. Want juicy meat, a well-seared crust, and woody aromas? You've come to the right place! 📌 Video Summary: 00:00 Intro Facecam 00:37 Credits 00:46 Preparing the Meat 02:06 Homemade Spiced Rub 03:05 Lighting the Kamado (Wood Under the Charcoal) 04:36 Indirect Cooking at 110-120°C 06:27 Smoky Ketchup-Mayo Sauce 07:29 Flo's Tips for Success 10:44 Tasting with Lilly 12:00 Introducing ChefsTemp 12:26 Conclusion + Kamado 101 Review 🍖 Roast Ingredients (1.4 kg) 2 tbsp olive oil 2 tbsp coarse salt 1 tsp cracked black pepper 1 tsp Garlic powder (optional) Rosemary Homemade Rub Simple spices + olive oil Apply just before cooking Smoky Ketchup-Mayo Sauce 3 tbsp mayo 2 tbsp ketchup 1 tsp cooking juices or smoked paprika 1 tsp relish or chopped pickles 1 tsp Worcestershire sauce 1 tsp Apple cider vinegar Black pepper 🛠 Equipment used in this video: Kamado The Bastard Urban Large Premium Grillobois Charcoal Feunix Firelighters ChefsTemp ProTemp S1 Probes 🎁 20% off all ChefsTemp products with the code: SMBBQ 💬 Here's the affiliate link: https://www.awin1.com/cread.php?awinm... 📺 Go deeper with Kamado 101 The complete series to learn how to manage fire, temperatures, smoking, and professional techniques → 👉    • KAMADO 101 - Maitriser son kamado   📲 Find me here too: Instagram & TikTok: @flo_smokeur Website & recipes: https://www.smokeurfamily.fr 👍 Like the video, subscribe, and activate the bell 🔔 💬 And tell me in the comments: Do you prefer your roast rare or medium? Your answer helps the algorithm and keeps the Smokeur Family alive 💛