Jump to content

Search the Community

Showing results for tags 'Kamado Joe'.

  • Search By Tags

    Type tags separated by commas.
  • Search By Author

Content Type


Forums

  • Moderator Only Discussions
  • Introductions
    • Introductions
  • Kamado Cooking Challenges
    • Kamado Challenges
    • Member Kamado Challenges
  • Announcements and Information
    • Announcements / Site Suggestion
  • General Discussion
    • Kamado Cooking and Discussion
    • Accessories & Product Reviews
    • The Cooler
    • Sales, Bargains, and Giveaways
    • Guru Classifieds
    • Charcuterie
    • Kamado Pizza and Baking
    • Sous Vide Cooking
    • Indoor and Non-Grill Cooking
    • Do-It-Yourself
    • Healthy Lifestyles
  • Talk About Your Cooker
    • Char-Griller AKORN Kamado / King Griller
    • Kamado Joe
    • Komodo Kamado
    • Vision Kamado
    • Primo Grills
    • Pit Boss Kamados
    • Big Green Egg
    • Grill Dome
    • Blaze Kamado
    • Gourmet Guru Grill
    • Big Steel Keg / Bubba Keg
    • Saffire Grills
    • Bayou Classic Cypress Grill
    • Weber Summit Grills/Kamados
    • Other Kamados
    • Non Kamado Cookers
  • Recipes
    • Beef Recipes
    • Pork Recipes
    • Charcuterie Recipes
    • Poultry Recipes
    • Pizza and Pasta
    • Chili / Soups / Stews
    • Other Meat Recipes
    • Seafood Recipes
    • Rubs / Marinades / Brines / Mops / Sauces
    • Side Dishes / Veggies
    • Snacks / Hors d'oeuvres
    • Desserts
    • Artisan Breads
    • Other Recipes
  • Pellet Grill Enthusiasts's Topics

Find results in...

Find results that contain...


Date Created

  • Start

    End


Last Updated

  • Start

    End


Filter by number of...

Joined

  • Start

    End


Group


AIM


MSN


ICQ


Yahoo


Jabber


Skype


Location:


Interests

  1. A friend at work, whom I share a lot of pulled-pork with, gave me three awesome 6-packs of lean and thick pork chops. I used a marinade from Lawrys (which I will use again) and tried the 'ol revers-sear technique on my Kamado Joe Classic. Came out BOMB!! ***edit*** Adding the indirect photos
  2. Hey there gurus, Kamado Joe pizza is always a big hit around here and I am LOVING my new #kamadojoe pizza stone for Classic size grill. It is thick and beefy and holds heat very well for several pizzas cooked in succession. I've only got three pizza days on it so far but the seasoning is coming along nicely and I'm loving it more and more with each cook.
  3. The time has finally arrived! FEDEX showed up with a gift at my doorstep today. I will be putting together a product overview and several cooking demos with the new JOETISSERIE between now and the end of the weekend... stay tuned!
  4. This was FUN and AMAZING! I can't wait to do a lot more stuff on the JOETISSERIE!
  5. A week ago my beloved spouse had to work. She asked a meal be waiting for her when she returned after a long day. I decided to whip up some Shepherd pie (technically rancher pie, as T-Bone meat was used instead of mutton). About three pounds of T-Bone steaks were hot-smoked on the Joe Junior at about 300 degrees. They were simply seasoned with salt and pepper. The goal was to get the steaks to rare/medium-rare (as cooking was going to continue when the cubed beef was simmering with the vegetables). A selection of classical vegetables (Onion, Carrots, Mushrooms, Corn and Peas) were simmering in beef broth and red wine (with Oregano, Garlic, Salt and pepper) while the T-Bones were smoking. Peeled red potatoes were put on the boil to make the mashed potatoes. A casserole dish was generously coated with sweet cream butter. The mashed potatoes were made with 2/3 of a 8 ounce block of cream cheese, 8 ounces of sweet cream butter, a bit of chicken broth and half-n-half. The casserole dish was lined with the mashed potatoes, then the (drained) simmering vegetables and T-Bone cubes were added to the dish. A quick roux was made, and the broth from the simmering was added to the roux to make a very thick gravy. The gravy was put over the simmered meat and veggies. A cap of mashed potatoes was put over the top of the filling. The whole thing was then put on the Big Joe, which was cruising at 375, until the Mashed potatoes turned golden and crispy (about 1 hour). The smoky meat flavor added a rustic character to this classic cottage dish.
  6. 1. 20 mile bike ride with family. 2. Grilled a bunch of seafood and some burgers and dogs for the kids. 3. Portability! You can bring this little guy along for the trip! 4. Grand finale!!!! Mods please don't move to the showcase forum, this thread is specific to my brand. Thanks guys.
  7. Hello from Roswell, GA! As an Atlanta native and current resident of Roswell, GA I consider myself lucky to be so close to the hotbed of kamado cooker HQs. I'm not a kamado owner just yet but plan on purchasing in the Fall when the financial moons align. For years I've been using a standard Weber kettle and while that has served me well, I'm looking forward to taking a step up. Currently I'm looking at Kamado Joe, because of the D&C design and the great price found at Costco doesn't hurt either. I'm glad to be here and look forward to the discussions and poaching the knowledge of more experienced owners.
  8. Hey JOE fans! Here's a great Carne Asada recipe for you to try on your JOE! 1 2-3 pound flank steak, flat iron steak, or skirt steak Marinade: 1/2 cup beer 1/2 cup orange juice 3 tbsp lime juice 5 cloves minced garlic 1 1/2 tsp dried oregano 1/4 cup olive oil 2 tsp kosher salt 1 1/2 tsp black pepper 2 bay leaves 1 sprig fresh rosemary 1 large red onion, chopped Aioli: 1 8 ounce container Sour Cream ( I used fat free) 1/2 tsp granulated garlic 1 tbps Sriracha hot sauce Make the marinade and put it in a dish or a zip loc bag with a 2lb skirt steak, flank steak, or flat iron steak and let marinate for at least 4 hours or overnight. Mix the aioli ingredients and keep in the fridge until ready to use. Prepare your grill for two zone cooking. Remove the steak from the marinade and save the onions from the marinade. Put the onions in a heat proof dish or foil pouch on the grill. Sear the steak on both sides and finish on the indirect side of the grill until you reach your desired level of doneness. Slice the steak thinly! Add some of the aioli to a corn or flour tortilla. Add some of the beef and onions and DIG IN!
  9. Hi all! Ok, here are my second and third cooks on my new KJ. And, hopefully some lessons learned that I can pass on. Cook #2 - pizza. Settled the KJ at about 600 with the stone on the grate in the highest position. KJ performed very well. Me ... less so. Most of the lessons learned here are dough related. Used premade dough from local Publix. Actually pretty good dough, but I handled it poorly and had it ready (and topped) so long before the KJ was ready that it was pretty much glued to the corn-mealed cookie sheet. In the transfer to the stone I lost a lot of heat and the shape of the pizza. For all that, it came out well except ... the center crust was thinner than the edges and overcooked a little. I reviewed several sites / videos about rolling out, stretching, etc. and think I can lick that one next time (not to mention not getting the pizza ready too far in advance). Pizza was Conecuh sausage, pepperoni and bacon with mozarella and goat cheese. Cook #3 - Steaks. Went with reverse sear with KJ at about 250 for the first portion. Used a probe in the wife's filet (figured it was less forgiving - and so was she!). Did a ribeye for myself. Pulled at IT of about 115 and rested while KJ cranked to 700. Seared 30-45, flip, repeat 4 times total. Pulled and were still IT a little shy so I went back on for a few minutes (mistake!) I know they will come up on their own, but my faith waivered - so a tad past perfect, but not bad. Also, I used "grocery store" choice cuts to make sure I didn't massacre some really good meat in my first outing. Pleased overall with the technique and results, but not the best steaks in the world (blaming the meat!). Did simple cracked pepper and salt before and a couple of chips of pecan during the first phase. My learning curve here was mostly temp control. Really incredible how tiny changes make a big difference! Also, would pull about 110 and sear a bit longer next time. Ready to tackle some prime beef next round. Happy for any and all commentary and direction/correction. Thanks all! Amazing forum. Barry
  10. Hello all! After lots and lots of research, decided on a Kamado Joe Classic and just finished my first cook. Loved it! In the process managed to replace an electric smoker, a gas grill and a camp stove. Patio seems so, so much bigger. For first cook decided on an old stand by of flat iron steaks with a fajita marinade. Would post more, but time for seconds. It was so moist an awesome......
  11. Got a large gift card to butcher boy in North Andover, ma and grabbed a couple of big boys this weekend: Whipped up some Paymasters with a bunch of coffee grounds Rested in the fridge for a few hours Smoked a little Seared a little Plated up (not much room for veg #kamadojoe
  12. Here's a little idea stolen directly from the BBQ Pit Boys and changed up by John Setzler to something OUTSTANDING
  13. Hey guys. It looks like the pre-order for KJ sized Smokeware rain caps just went up today. http://smokeware.net/Vented_Chimney_Caps/Stainless_Steel_Vented_Chimney_Cap_for_KJ_Grill.html I figured I'd give everyone a heads-up with the rainy season on it's way.
  14. So I have quite the dilemma here, I recently did a beer can chicken (that was previously frozen but I defrosted it in the regrigerator for 4 days, and let it sit at room temp for 50 minutes) on the Kamado Joe and it was a disaster; even with the internal probe reading 172, it still wasn't fully done on the inside of the breast, and some bloody liquid came out when I cut into the thigh. All of this happened with the skin a really nice golden/dark brown and nothing but clear liquid coming out when I first pulled it off the grill and slightly moved it off the ceramic stand. This is really similar to a previous chicken I did that was also frozen and I didn't defrost it enough; I felt some crystals on the bottom of the chicken when I took it out of the fridge. The interesting part of this is that, I cooked 2 other whole chickens that were never frozen, and they were amazing. Golden brown skin, moist white meat, no bloody liquid in any part when I cut in. I cooked both of these until ~170 as well, and didn't do anything different with the grill, charcoal, wood chunks, rub, etc. it was nearly identical. Honestly, I'd say that in the unfrozen chicken cases, that bird went straight from the refrigerator to the grill and I never had an issue. I'm looking for any help/insight into what happened and how I can avoid it in the future. Some of the things that that I'd like some help on are: How long should I defrost a whole chicken to avoid this again? My probes are calibrated correctly, but I don't have a secondary spot probe like the Thermopen. Is that a better guage of "doneness" in various parts of the bird? What is the best way to know when a whole chicken is done? Could something in my prep be causing this? I can't say for certain but I believe the beer has been cold on occasion (not this time though)
  15. Check out this super-delicious Honey Mustard Chicken recipe on your grill sometime soon! This home-made honey mustard sauce will take your chicken to the NEXT LEVEL! Sauce Recipe: 1/2 cup honey 1/4 cup dijon mustard 1/4 cup whole grain stone ground mustard 1 teaspoon soy sauce 1 tablespoon dried tarragon (or 2 tbsp fresh chopped tarragon) 1 tablespoon freshly minced ginger root 6 to 8 chicken pieces of your choice Mix the sauce ingredients and pour it in a bag or mixing bowl over the chicken pieces. Let the chicken marinate in the sauce while you preheat your grill to 350°F. After your grill comes to temp, transfer the chicken pieces to a baking dish and drizzle on the remaining honey mustard sauce. Bake in the grill with a single chunk of smoking wood for 45-50 minutes or until the chicken registers an internal temp of 175°F for dark meat or 165°F for breast meat. Remove from grill and let cool for 10 minutes or so before serving!
  16. Display of the Joe's is going on at the Hillsboro (OR) Costco store . A good deal going on if anyone fairly local is interested. I would go for one, if I did not already have what I needed. They are a good looking bunch, but no black ones are available, just the Reds. Good prices -- really impressed with the Big Joe & the Jr. -- sweet looking setups!!!! Bought some of their charcoal -- really good looking stuff compared to the RO I usually buy. Get them at these prices while you can!!!!.
  17. I'm hoping to take my Kamado Joe Junior mobile the summer. One option is just to lug the existing stand setup into the back of my Highlander. Just not sure that's the best option out there. Have others experimented with ways to make the Joe Jr. more mobile? Anyone tried the Joe Jr with the Kamagater? http://www.bbqguys.com/item_item_2871348.html?_ga=1.203888592.1390023439.1427414788 Any thoughts on this topic would be appreciated. Thanks! Steve S.
  18. Guys I am now a fully fledged member of the " I cracked my firebox Club" Whoop whoop. I had already done around 4 cooks this year when I decided to give my firebox a clean out(I used briquettes for a cook and didn't like the taste so wanted to remove all evidence in case a fellow guru popped by and wanted to inspect my Joe). Half way through cleaning and I notice a crack 3/4 of the way round through the air holes. So I did what so many of you have already done and contacted KJ UK(Grakka). They took my details asked for a few photos and sent me another one out within a week. Yep I'm as happy as Larry. Thank you KJ
  19. Hi, i would like to get the divide and conquer system and i wonder if my actual regular one piece grate will fit on it or if i need to buy 2 half moon grate?
  20. If you are in the process of doing a warranty claim you should read this. I started a warranty replacement process back in January. I filled out the information on the web site and got a request for photos. I sent them in January and got a reply back that gave me a case number, a description of multiple cracks, and a listing of high priority, and in process. I kept receiving the same e-mail with a header that gave a case number, a description of multiple cracks, and a listing of highest priority. I received this five times. I read on here where someone on said to click a small blue link at the bottom that I had not noticed. I did that and the same header information came up and a box to type in. I just thought this was some cryptic way of saying we are working on it. .Hogsfan finally was able to set me straight. You click the blue link and then you have to keep scrolling down to the parts that normally would be old correspondence to see what is being communicated and what you need to do. It is quite a way below the reply box. I never go down there in my e-mail chains.That can at times go for pages and it is old mail. It turns out that Meghan e-mailed me five times saying she needed pictures. She probably wants to strangle me by now for not responding.. I do not know why but sending pictures from Picasa sometimes does not go through. I did sent them back in January and assumed the header was a confirmation that the pictures went through and they were working on it.. The long and short of it is---do click the blue link--- do scroll all the way down--- what you need to do is at the very bottom hidden. I have sent pictures three times now and the first one seemed like it went through back in January. The one first I sent on the 28th the first one bounced back with a notification. ------------------------------------------------------------------------------------------------------------------------------------------- Your message to support@kamadojoe.com couldn't be delivered. support wasn't found at kamadojoe.com ---------------------------------------------------------------------------------------------------------------------------------------------- I then sent them to a different address and hope they went through this time. There is at this time no notification that the last set bounced back. Well I feel a bit foolish on this one but so far have not missed a cook but the cracks are there. I hope this is helpful to some one who is going through this process.
  21. Injected it night before Trimmed & Rubbed with KJ Brisket spice Smoked at 250 for 4-5 hours with a bunch of peach chunks Texas-crutched it a few hours (it was a choice) Finished on the grill Came out pretty bomb
  22. So my joe blow melted. I did not use it any differently then usual. Should I be concerned with the missing piece in my kamado? Has anyone had similar experiences with this? Is it still useable? Should it be replaced? See picture attached. Let me know your thoughts folks! Thanks.
  23. Kamado Joe Whole Wheat Bread Ingredients: 3 1/2 cups white whole wheat flour 1/3 cup vital wheat gluten 4 teaspoons (two packets) quick rise yeast 2 1/2 cups very warm water (120°F) 1 tablespoon salt 1/3 cup vegetable oil 1/3 cup honey 4 teaspoons lemon juice 2 1/2 cups white whole wheat flour Preheat your grill or oven to 350°F and prepare for indirect cooking. Combine first group of dry ingredients, mix well and then add the water in a mixer bowl. With the dough hook, mix the ingredients for a minute or two until it's all incorporated and then let stand for 10 minutes. Add the next group of ingredients and start the mixer. Add the remaining 2 1/2 cups flour 1/2 cup at a time until it's all combined. Allow the dough hook to knead this dough for 10 minutes or so or until the dough pulls away from the sides of the mixing bowl cleanly. Remove the dough from the mixing bowl and place on a floured surface. Divide the dough in half and place each half in a greased/floured loaf pan. Turn your oven on at 350 degrees for one minute and then turn it off. Place the bread pans in the oven and allow to rise for 30-45 minutes. Remove from the oven and place on the grill. Cook at 350 on the grill for 30-40 minutes until done. Enjoy!
  24. From the cooking video series: My daughter (she's 5) and I mixed all of the ingredients, formed the meatballs and let them set up in the fridge for a few hours. Then we cooked them indirect (about 240f) with some peach wood. Next, we let our sausages come up to temp Then we let them slow-simmer a couple of hours in our sauce which had already been simmering a couple of hours. Give this one a try, the flavor was outstanding!
×
×
  • Create New...