leadbewj

Thanks

Thank you

So today the Big Joe presented us with the following:Vegetable Grati, New Potatoes and Green Beans and 2 Spatchcock Chickens, one rubbed with Rufus Teaque and the other with Kamado Joe Garlic and Butter and The Steakhouse Salt and Pepper. (Man was that a good combination) I have to say, I think I like them better than beer can chickens. I finished them off over a high heat to crisp up the skin. It was really good. Recipes: 2 Chickens Spatchcock Rubbed 1 with Rufus Teaque rub Rubbed 1 with Kamado Joe's Garlic and Butter and a second rub of Kamado Joe's Steak Salt and Pepper Vegetable Gratin 2 Large leeks thinly sliced 2 medium onions sliced Sautee the above on your Kamado until transparent. Using a Mandolin 2 Yellow squash 2 Zucchini 8 Roma Tomatoes Slice the above on the thin blade of the mandolin and keep separate. Basil and Parmesan Cheese When the onions and leaks are done, put them in the bottom of a casserole dish. Next start layers alternating the yellow squash, Zucchini and tomatoes. When a layer is complete sprinkle on basil and Parmesan Cheese. Repeat the process until done. Cover with foil. Cook about 1.5 hours at 350. The last 15 minutes of the cook uncover and sprinkle some more parmesan cheese and leave uncovered. Potato and Green Beans 1/2 lb of bacon cubed 1/2 stick of butter 2 medium onions diced 3lbs small new potatoes 1 lb of green beans. Wash all the vegetables. Cut the potatoes in half and then make 3 wedges out of each half. Keep in water until ready to use. Clean the Green Beans and snap or cut into 1 inch pieces. Brown the bacon cubes and remove when done Add the butter and onions. Saute the onions until transparent. Add the potato wedges Let them brown on each side. When just about done, put the bacon back in and add the green beans. Cook until done.

Looks great. Next time roast that corn on the grill too. I just rub some EVO on mine and fresh salt and pepper. You can even do the Baked potatoes at the same time.

Looks great.

Congrats on your score. Being outside shouldn't have any effect on it as long as it was closed and the vent was close. Enjoy, Happy cooking and I guess we will see the Akorn on eBay soon....

I agree with CeramicChef, if you keep your temps low and cook to 190-205 you should be moist. That is the whole idea behind using the Kamado style grill. They maintain moisture so well.

And what did the Kamado Joe, Big Joe serve us tonight. A 13 lb inside round and 2 fresh caught rainbow trout. The trout was seasoned with Paul Predhommes Salmon seasoning, wrapped in foil until about half way done then opened up to get some smoked flavor. The inside round was seasoned with Weber steak seasoning and roasted garlic and herb. Both came out great but it didn't beat the black angus sirloins that I did 2 weeks ago. Too big of piece to get enough smoke but great non the less.

Happy Sixty, you know its the new 40 so keep on trucking.....

Depends on what I am cooking in it. for this cook, I was about 350. Everything came out great. I had some heat zones as I didn't want my baked beans to burn so they were in a cooler area.

No such thing. I have a big joe and a classic size and use them both. Haven't used the oven in 35 days

Costco premium black angus sirloin (3 pack) with Jack Daniels steak seasoning and caramelized onions and mushroom, baked beans, corn on the cob and ricotta corn fritters.

Exactly what CeramicChef said. Snuff it out. And he's right, cooking on a Kamado is a whole different animal. So much more efficient and better. Learn to control your temps and you can cook/bake/smoke/grill/ sear anything.

Best customer service

Welcome to the fold. Enjoy