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  1. Anyone try this Rub? This is my first go at it today, I ordered some from www.thegardengates.com
  2. Man, I am getting way more use out of these accessories than I thought I was going to: first, i hit a tenderloin with a light dusting of KJ Steak seasoning and let it rest in the fridge . Then I cranked up the classic to about 325 with a few chunks of peach wood and put the tenderloin on indirect once we hit an I.T. of 110f, I pulled and rested it for a minute while the griddle temp came up to 500f and then hit all sides for a sear once I had a nice crust formed, I pulled and let it sit on the board for a quick minute sliced and Viola! could've sliced it with a spoon, flavor is in the crust!
  3. I had to break out the Kamado Joe Cast Iron Wok today and make an outstanding batch of Shrimp Scampi on the Kamado Joe Classic! Here's the recipe: Kamado Joe Cast Iron Wok Shrimp Scampi Preheat your grill to a dome temperature of 400°F with the cast iron wok on the accessory rack in the lower position of the Divide & Conquer Flexible Cooking System. 1 to 1 1/2 lbs 20 count shrimp, peeled, deveined, with tails on salt/pepper to taste 4 tablespoons butter, divided 1/2 cup extra virgin olive oil, divided 1 cup dry white wine juice of one lemon 3-4 cloves finely minced garlic 2 shallots, diced 1/4 cup finely chopped fresh parsley Rinse your shrimp and dust with salt and black pepper. Once your wok is good and hot, add 2 tablespoons of butter and 1/4 cup extra virgin olive oil. Sautee the garlic and shallots for about 2 minutes. Add the shrimp and cook for 3-4 minutes until the shrimp is almost done. Remove the shrimp from the wok and set aside. Add another 2 tablespoons of butter and 1/4 cup extra virgin olive oil to the wok. Add the white wine and lemon juice and let come to a boil. Return the shrimp tho the wok. Add the chopped parsley and toss in the wine and oil mixture for another minute or two. Remove from the wok and serve over cooked rice or cooked linguini. You can also add the cooked linguini to the wok and toss it with the shrimp and scampi sauce if you like! Enjoy!!
  4. Ok, now I am making up for lost cooking time and clearing food out of the fridge before it goes bad. I have been inspired by all the talk of grinding ones own meat, and the wife told me she is SICK of grilled chicken. I wanted to repeat my first attempt at ground chicken burgers to see if I could reproduce the excellent result, or was it just a fluke. 1.5 lbs chicken thighs were double ground on the coarse KA meat grinder with bread crumbs and about one tablespoon of KJ peppered sea salt and KJ poultry rub. I think the poultry rub is the key to the wonderful sausage like taste, almost like a breakfast sausage. Once the meat was ground I added an egg as a binder. Form into balls and cook on the cast iron griddle. I don't know if it is the fresh meat or the spices, but these were great!
  5. I got up early to get the kids to school and figured I would start smoking the sausage. Loaded a full Load into the joe and added a bunch of pecan wood. Lit one KJ starter in the middle and closed the bottom vent to half and the top was fully closed with the holes half open. Started smoking about 20 min later and I started failing everything down. Closed the bottom vent almost completely and the top daisy wheel I almost fully closed. I have a faint blue smoke seeping from the top and I have been smoking the sausage at 150 for the past hour. Proof for the nay Sayers
  6. Well I marinaded 6 beautifully cut steaks that I picked up on the weekend. They are trimmed and dry aged!! Fantastic looking babies. I used my steak rub that I have posted in the rub section!! I love celery seed on my steaks. Used the big guy for this cook. Set up at 400 with a 2 zone. I put the steaks on indirect for about 30 min and hit them with some peach wood chunks today. Also added Brussel sprouts to the grill on indirect. Once the steaks were at 120 IT, I dropped them to the hot side on the lower level to finish them off. You can see two sausages that I made today (posted in the cooler section). my dad came for dinner and grabbed some fries from the chip truck by my house. They are soo good!! Good dinner, the steaks were out of this world delicious. Thanks to gottabekd!! for the recommendation on these babies!!! sautéed some mushrooms for the steak. Not the greatest plate shot, however, I was busy cleaning up from making homemade sausages today!! Thanks for looking!
  7. Here's a great recipe for stuffed peppers for you to try! These are quick and easy to put together so give them a try and let me know what you think! Kamado Joe Smoked & Stuffed Peppers Ingredients: 4 to 5 bell peppers, topped and seeds removed 1 pound lean ground beef (or ground turkey) 1/2 cup diced onion 1/2 cup diced carrots 1/2 cup diced celery 1/2 cup diced mushrooms 3 cloves finely minced garlic 1 (14.5 ounce) can of diced tomatoes, reserving 1/4 cup of liquid 1 tablespoon tomato paste 3 tablespoons fresh parsley 1 tablespoon fresh thyme 1 tablespoon fresh rosemary Salt and pepper to taste 1 tablespoon of your favorite BBQ rub (optional) Sriracha sauce (optional) Cheese for topping (optional) Preheat your grill to 350F and set up for indirect cooking. Combine all ingredients in a large mixing bowl and stuff into your peppers. (you may do this in advance, cover the peppers, and refrigerate overnight if you wish.) Place the stuffed peppers in a baking dish and put on the grill. These should cook for 1 to 1 1/4 hours or until you reach an internal temperature of 160 degrees. With about 15 minutes to go in the cook, top with shredded cheese. Remove from the grill, cool for a few minutes, and serve!
  8. There's a stellar deal on a stand alone Joe at Ontario BBQ and Gas. It's going for 799.99 Canadian. Heck, if you're just south of the boarder in Ohio or Michigan that would be a huge steal with the US dollar trading at $1.20 Canadian. I can't imagine this will last long. http://www.bbqs.com/classic-joe-black-no-stand.html
  9. Kamado Joe Hasselback Potatoes 4 to 5 Russet Potatoes (prepared as shown in the video) Baste Ingredients: 1/3 cup extra virgin olive oil 4 cloves finely minced garlic 1/2 tsp dried thyme 1/2 tsp rubbed sage 1/4 tsp black pepper 1/2 tsp your favorite bbq rub Extras: Sea Salt Grated parmesan cheese Directions: Preheat your grill to 425°F and setup for indirect cooking. Combine the baste ingredients. Prepare your potatoes as shown in the video and then baste with the oil and seasonings. Place in a grease iron pan and cook on the grill for 30 minutes. Baste with remaining oil and seasoning mixture. Cook for another 20 minutes. Sprinkle sea salt and grated parmesan cheese on the tops to taste and cook for another 10 minutes. Remove from the grill and cool for 10 minutes... serve HOT!
  10. Here's a first look at the Kamado Joe BBQ Wizard temperature control system! (Posted with permission from Bobby Brennan of Kamado Joe)
  11. OK, some of you guys may have looked at the last comparison chart I posted the other day. http://www.kamadoguru.com/topic/18044-kamado-comparison-chart/ On one of the other threads, CeramicChef said that he'd like to see some customer satisfaction numbers added to that chart. Well, at the time, I really didn't have any idea where to find that type of info, and then today I noticed that Kamado Guru has a customer satisfaction poll pinned at the top of each separate Kamado forum, so I started poking around and this chart pretty much just filled itself in.... Enjoy!! Also, I tried to make this chart as just an extension of the other one, same brands, same order, etc... **I have taken the given data directly from the surveys shown below and reformatted into a 100% scale by category. There are 4 categories. The conversion formula applied was as follows: 100 divided by the total number of votes in the category, then that number multiplied out by the number of votes per column. This was applied to each category and was reformulated specifically for each category and grill based on the number of votes given for that category specifically. This was an incredibly simple and accurate solution that I didn't apply to the first chart because it was unnecessary, but after prodding from CC and CKReef I decided to redo the chart in a more, shall we say "palatable" format for people who can't read numbers or a bar chart In other words, you may have a problem with how the data was collected, or maybe even with the sample sizes because different numbers of people responded to the survey based on brand, but the math used is rock solid and the percentages given are THE EXACT correct percentages based on the data supplied. **This data is DIRECTLY from the Satisfaction Surveys pinned at the top of the Kamado forums by brand (they are shown below too). **I encourage the members who haven’t voted in these polls to do so, it will only help other people make their buying decision and may actually lead to manufacturers improving their products, who knows? **Also, as pertains to the Akorn and the quality of construction argument that always comes up in the “Akorn Vs. the Field” type threads, well, let’s just say this chart kind of puts a big damper on that party!! J - The Akorn may not be the most highly rated brand of all, but these numbers paint a picture of an overwhelming majority of satisfied customers in that camp. - I think logic and common sense laid the quality argument to rest a long time ago, but for those stubborn few who still try to keep it alive, you’re arguing with this chart now. I can’t believe I never noticed these satisfaction surveys before, I only post on the Akorn board, but after finding the survey pinned there today it hit me that they were probably pinned on all of the boards, and they were. Thanks to Kamado Guru for having these surveys up and thanks to CeramicChef for asking me to add satisfaction data to my comparison chart, I'd have never compiled this list without your suggestion! At the time I looked at your comment as sort of a n impossible question to answer, and without these surveys it really would be impossible to get the same series of questions asked about each grill in the same place, what an asset. After compiling this data, it strengthens the original comparison chart nearly double, this will be a tremendous research tool for potential buyers. Who knew that the best available answer to that valid question was right under our nose the whole time? **Disclaimer: I just want to put this out there. I’m honestly not trying to push some agenda with the Akorn, I really just see this as a way to somewhat clear the air about the negative quality issues (rumors and innuendo) that a few people on the board here keep trying to perpetuate. I use an Akorn and I am satisfied and have no plans to “upgrade” to a ceramic or any other model in the future. But that’s just me, I honestly don’t care what anyone else uses, but I do want the Akorn to get a fair shake as a legitimate Kamado, not just a cheap Chinese knock-off. This is just the truth. You can pay more, and for some there may be a legit reason for doing so (ie: size selection, weather exposure, even just personal taste), but no one should be fooled into thinking that they need a ceramic to get a quality Kamado experience. Thanks, Rob I sincerely Hope you guys enjoy this one as much as I did compiling it, these numbers tell an interesting story to me. The screenshots below are the actual polls located in their respective forums here on Kamado Guru:
  12. This is a companion chart to the original comparison chart I posted last week. I thought of a couple more lines to add. **FYI: If no phone number is listed, this means that I was not able to find ANY phone number on the company website…If you can find an actual phone number for BGE or Primo, you’re doing better than I am. **Manufacturing Info was verified in print or by phone for each model. **None of these websites are volunteering much about where they’re made, with the exception of Primo which has “Made In USA” Plastered across the top of the page!! You can’t even do a Google search by brand and find out where they are made, they are all very secretive about all of this outsourcing. Quality/Price Gap: These are all manufactured in and imported from other countries (outsourced) to cut costs and drive profits. (**Except for Primo) - The reason CharGriller can sell for so much less is partially by cutting materials costs (steel as opposed to ceramic) and assembly time, but also partly because they are selling at a higher volume in big box stores like Lowes, Home Depot, Walmart, Kroger, etc…As opposed to smaller/higher end boutique style shops like most of the other competitors. K-Joe is in Ace Hardware here, which is a fairly large store but it has nowhere near the traffic of the box stores. - Vision has also increased their exposure by going through Sams Club and Home Depot, which helps them sell at a lower cost through higher volume and exposure. Just an interesting article about Kamado's some may not have seen: 2011 New York Times Article w Brief United States Kamado History: http://www.nytimes.com/2011/07/13/dining/the-cult-of-the-big-green-egg-united-tastes.html?pagewanted=all&_r=0 Thx, Rob
  13. Here's a great recipe for some fantastic smoked Italian Meatballs using fresh Rosemary and Thyme for the smoke. Recipe: Rosemary & Thyme Smoked Italian Meatballs Ingredients: 1lb ground beef (85/15) 3/4 pound mild bulk Italian Sausage 1/2 cup bread crumbs 1/4 cup shredded parmesan cheese 1 tsp salt 1 tsp dried italian seasoning 1/4 tsp black pepper 1 egg, slightly beaten 1/4 cup milk Mix all the ingredients except for the meat in a large mixing bowl. Add the meat in small amounts and mix in with the seasonings mixture until all the meat is incorporated and mixed thoroughly. Divide into 16 equal amounts and form into meatballs. Cover and place in the refrigerator for at least two hours or as long as overnight. Preheat your grill to 250-275 degrees and set up for indirect cooking. Make a foil pouch and put in several springs of fresh rosemary and thyme. Poke two small holes in the pouch. Just before placing the meatballs on the grill, put the foil pouch over the coals to produce smoke for this cook. You can use other smoke sources if you like! Place the meatballs in the center of the grill over indirect heat for approximately one hour or until they reach an internal temperature of 160 degrees. Remove from the grill and serve! You may also refrigerate or freeze leftovers and reheat them later!
  14. If you haven't tried cooking a beer-can style chicken, you really should! Here's a perfect recipe and tutorial for making a simply OUTSTANDING chicken that is full of flavor, juciness, and fall-off-the-bone tender! This recipe features a new Barbecue Rub I am trying from Meat Church BBQ called "Honey Hog BBQ". This rub worked FANTASTICALLY on this chicken cook! Check out Meat Church BBQ here: http://www.meatchurch.com/ We will be experimenting with some more Meat Church Rubs in the near future! Kamado Joe Beer Can Chicken: What you need: 1 whole chicken, rinsed and patted dry 2 stick of butter, melted 1 teaspoon of your favorite bbq rub 1/4 to 1/2 tsp granulated garlic 1/4 to 1/2 tsp onion powder Additional BBQ rub Bunch of fresh thyme 4 to 6 cloves of mashed garlic Beer Directions: Fire up your grill for indirect cooking at 350°F. While the grill is warming up, melt the butter and add the BBQ rub and seasonings. Once the butter is melted and the seasoning are mixed in, use a meat injector to inject the butter and seasoning solution under the skin of the chicken all over (not into the meat.) Once the butter mix has been injected under the skin, coat the rest of the outside of the chicken with a healthy dose of BBQ rub. In your beer can chicken stand, add the garlic and thyme and top it off with beer. Put the stand on the grill to let the beer preheat for 10 to 15 minutes. Put the chicken on the stand and cook it until the breast meat reaches 160-165 degrees internally. Remove it from the grill, let it rest for 10-15 minutes and serve it!
  15. Last Saturday i came home from my Son's basketball game and found a nice surprise waiting for me: My Kamado Joe Classic (18") came with the Flexible Cooking Rack, but i purchased by Big Joe a year before they came out. Upon opening the boxes, i was pleasantly surprised at how Robust and Heavy Duty the rack and grates are. They are heavy gauge stainless-steel and feel very well constructed. So i fired up the coals and installed the frame and the X-Rack (accessory rack): then put my heat deflectors onto the X-Rack. I've been a big fan of using the heat deflector on the X-rack after seeing John Setzler do this in one of his videos on the Kamado Joe Cooking channel (youtube). it allows the grill to heat up faster. then added the new 1/2 moon cooking grates and my new 20" Kamado Joe Big Joe Pizza Stone & a pie for the kids. i love the flexibility of the Flexible Cooking Rack, can't wait to put it to more and more use on the Big Joe…….stay tuned for more cooks. thank you for looking.
  16. So no surprise up here in the Pacific Northwest, it's been just dumping rain non stop this whole week. But that didn't stop me from getting out on my Big Joe the last 2 nights for some good cooking. Just been a major pain dealing with the rain and wind with my easy up canopy. So on the menu tonight for my fellow guru's is my first go at "deep dish" pizza. I tried to get pictures as I went so you guys can see how it went. I got the dough recipe from John's deep dish video he did a while back, which I believe he got the recipe from "America's Test Kitchen" video. I was so excited to try my first attempt at a deep dish, but I did have some issues. I wasn't sure how long it was gonna take for the pizza to be done. I didn't want the inside or bottom dough to be raw. But I learned the hard way and the pizza was way overcooked. All the other videos I've seen people cooking deep dishes all cooked at like 425-450 for 30 min or so. Well I was trying to play it save and I was in the 350-380 range. So I ended up with a total cook time for about an hour, but honestly I should of taken it off after 35-40 min or so. Oh well, lesson learned for next time. Anyways, enough chit chat, here are the pictures. Thanks for looking, Blair My toppings included, shredded mozzarella, pepperoni, salami, Italian sausage, crumbled bacon, green pepper and onion. Here she is, the Kamado Joe ceramic deep dish pan. I've had this thing for months, but this was my first time using it. Rolling out the dough. Bottom crust into the pan, needed an extra set of hands to lift that up into the pan. Made sure to get all the air pockets out. For the traditional "Chicago" deep dish, they go reverse order on their toppings. So cheese down first. Next, Italian sausage and bacon. Pepperoni and salami slices. Green peppers and onion. Now the traditional Chicago pie only has the bottom crust, I decided to throw on a top crust as well. Finally the sauce. Onto the big joe. Deflector plates sitting on top of accessory rack in top position. For the last 5 min of the cook, I sprinkled on some fresh parmesan cheese. All done and now resting. Hey guys, I really do apologize that I DO NOT have the "money shot" picture. There was a pretty big malfunction that ruined any chance to get a nice photo of the finished slice. Like I stated earlier, I way overcooked the pie and was pretty burnt on bottom and was really crunchy for the most part. I personally don't like a really crunchy crust. My wife was trying to help and she was scraping off the burnt bottom crust and eventually all the insides toppings and all fell out all over the cutting board. So we had to scoop everything back in and it really didn't look very good to get a decent picture. Sorry about that one.
  17. Despite the snow yesterday, we had some friends over and they insisted I cook up something on the Kamado. I decided to do up a couple of beer can-esque chickens. Perfect day to Q Got my "beer cans" ready and wanted to try out this KJ poultry seasoning I keep hearing people rave about. Inside the stands I have 2 cloves of garlic, half an onion and half a lime, to which I added *hot* chicken stock Had the birds seasoned with the KJ Poultry and let them rest over night before putting them on the stands SWMBO decided everyone should get a glimpse of my Q'ing green hoodie as I put the birds on the KJ. Cooked indirect at around 380F as I wanted a nice crispy skin. Dancing birds! Ready to serve with a nice bean salad This was easily the most moist and delicious chicken I have ever made! I usually spatchcock my birds, but I think this will be my new go to. The juices coming out as I carved them up was incredible and everyone kept picking away at it after dinner had finished (including all the kids) - Best compliment for any chef. Thanks for looking!
  18. Here's a really healthy breakfast dish you can cook on your grill! Hey JOE fans! It's time for a breakfast cook on your Kamado Joe that happens to be rather healthy compared to most breakfasts! Try out this Frittata next time you need a low calorie and high protein breakfast for four people! Here's the recipe: Kamado Joe Breakfast Frittata: Ingredients: 16 ounces (2 cups) Egg Beaters Original Style 4 strips of center cut bacon, cooked and chopped 1 onion, chopped 1 green bell pepper, chopped 1 teaspoon minced garlic 1 can petite cut diced tomatoes, completely drained 1/4 cup shredded parmesan cheese 1/4 to 1/2 teaspoon ground black pepper Directions: Preheat your grill to around 425°F and set up for indirect cooking. Sautee the onions, green pepper, and garlic in the pan you cooked your bacon in. Place the sauteed onions, green pepper and garlic in a pie dish or a 10" cast iron pan. Add the chopped bacon and diced tomatoes. Pour in the 16 ounces of Egg Beaters and then add the black pepper and the shredded parmesan cheese. Mix it all up fairly evenly. Place the pan or dish on the grill at 425°F and cook until the egg is set in the middle. This took about 35-40 minutes on my grill... Let it cool for 10 minutes or so and serve!
  19. I have seen quite a few of these dump cakes made since the inception of the Kamado Guru website. I went back and had a look at DerHusker's Cherry Pineapple dump cake and decided to give it a go on my own. These are really super simple to make but I decided to change up the flavor profile a bit and used just cherries for the fruit and added some Amaretto to build that wonderful flavor profile. The dark chocolate chips really kicked this over the top! Recipe: Kamado Joe Cherry Amaretto Dump Cake Ingredients: 2 cans of cherry pie filling 1/4 cup Amaretto 1 boxed white cake mix 1/2 cup chocolate chips 4 ounces (1 stick) of butter cut into 1 tablespoon slices Directions: Preheat your grill to 325-350°F and set up for indirect cooking. In a mixing bowl, combine your cherry pie filling and amaretto. Grease a 5-quart dutch oven and add the cherry and amaretto mixture to the pan. Dump on the entire contents of the boxed white cake mix and spread evenly on top of the cherries. Sprinkle on 1/2 cup of chocolate chips. Place the butter slices on top. Put the lid on the dutch oven and place on the grill for 30-40 minutes. Let cool just a bit and serve!
  20. As some of you may remember I ordered a black Big Joe from Wayfair.com just after Christmas. Shortly after my order went through and my credit card was charged I got an E-mail saying that the Black Big Joe had been discontinued and that they would be canceling my order. I put up a bit of a fuss because I called before I put the order in and they quoted me that they had 30 some of them in the warehouse. After speaking with Krista (supervisor) she refunded my money (5 days later) and assured me that after several conversations with Kamado Joe that the red ones were on a boat and en route to America. The ETA for that ship to hit US soil was 1/30/2015. While I really wanted a black one she offered to give me a red one at the same price. ( I had a 10% off coupon that would have expired, and the price was set to increase at the first of the year. But her offer was to give me a red one at the same 1394.99 delivered.) I thought at the time that she was trying to do all she could to satisfy me. A week or so later she sent me a nice follow up email that reassured me that she rechecked and that everything was on track. In the middle of January out of excitement I followed up with her to see if the status had changed. She replied back that she inquired and nothing had changed very promptly and professionally. On 1/30/2015 I followed up to see if the ship did indeed land as scheduled. And to see if I could get a delivery date. She replied that she had heard nothing and that she received no answer when she called. She then wrote that she also sent an electronic inquiry and that she would get back to me when she heard back. Today I got these e-mails. Any ideas or input would be appreciated. I had been fairly patient because I felt the value was there. Now I would be forced to pay a good bit more, or select another grill. They only other Kamado they carry that I would be interested in would be the Primo XL. But after all my research I felt the Big Joe had the advantage. However slight that advantage was, I kinda made up my mind and now I feel like I would be settling for something I didn't want. I'm sorry if this sounds like a bit of a rant, but I am frustrated and I thought the clear minds of Guru's might see a better option than I can right now. Thanks guys
  21. SWMBO made a comment that lately all I'm doing is bbq flavours and that got me thinking....so on our (Bosco and I) last trip to the BBQ Store, I picked up some Dizzy Pig Mediterranean-ish rub and the plan was to cook up a Greek style meal for the family. We love Greek food and usually buy it once a month. After this cook, I've been told that there is no way we are buying Chicken Souvlaki ever again, this was better than the restaurants. Now the big secret.....dont tell her it only took 10 mins of prep! 3 simple ingredients (although, I admit, using a seasoning blend is a bit of a cheat ) 4 chicken breasts (cubed) Liberal amount of Dizzy Mediterranean rub Juice of 1 lemon (about 1/3 cup) 1/2 cup of EVOO Let marinate for 8 hours. After marinating, the chicken was super tender and smelled delicious. I skewered them and dusted with a little more DP Mediterranean-ish rub before throwing on the grill. While the chicken was marinating, I threw on some (my version) of Greek Style Potatoes. Cut potatoes into large wedges, put them in a pot. Covered with chicken stock Added DP Mediterranean rub 3 cloves of garlic (peeled and whole) 2-3 tbs of tomato paste Chicken cooking direct at 400F Dinner is served... I got some major brownie points for this cook! Thanks for looking!
  22. Hey JOE fans! Here's a grill recipe that will help you stay on track with your New Year's resolution to eat healthy! Try these turkey burgers on for size! Kamado Joe Turkey Burgers Ingredients: 1 pound ground turkey 4 whole wheat sandwich rounds 4 pieces of lettuce 4 slices of tomato 1 egg, beaten (or egg substitute to reduce cholesterol) 1 clove of minced garlic 1 teaspoon prepared horseradish 1 teaspoon worcestershire sauce 1/2 cup finely diced red bell pepper 1/4 cup chopped green onion 1/2 ounce grated asiago cheese Directions: Combine the egg, garlic, horseradish and worcestershire sauce in a small mixing bowl and mix well. In another mixing bowl, add the ground turkey and then add the egg mixture along with the bell pepper, green onion and asiago cheese. Mix the ingredients thoroughly. Cover with plastic and put in the refrigerator for an hour. Setup your grill for two-zone cooking and preheat the grill to a dome temperature of about 500°F. After the grill has been prepared, divide your ground turkey mixture into four equal parts and press them into patties. Place the patties on the direct heat side of the grill for 3 to 4 minutes per side to sear. Move to the indirect side of the grill and continue cooking until the patties reach an internal temperature of at least 160°F. Remove from the grill. Place a slice of lettuce, a cooked patty and a slice of fresh tomato on each bun and serve!
  23. I followed a lead from @Rak73 and whipped up a batch of rather delicious turkey burgers! I made my video this week on this cook and was fairly impressed with the results. The burger with the fixin's rings in at 305 calories. I'm hoping to do some more healthy cooks on the Kamado Joe throughout the year, especially since I'm on a diet of my own now
  24. I promised Dutch's Amazing Beans the other day with the Beef ribs, but got behind the curve when I went out shopping while the ribs cooked. Recap on Ingredients: Modified Dutch's amazing beans: Double recipe; a single recipe disappears far way too fast. 1 pound of Maple bacon, cooked on a grill, cut into 1 inch lengths after cooking on the grill. 1 Pound of smoked, pulled pork. 1 Medium onion, diced, sautéed in butter. sautéed in butter. 1 lobe of a garlic clove, minced, sautéed in butter. 1 Bell pepper green, 1 Bell pepper red, 1 Yellow, seeded then roasted on a grill, then diced. 2 Jalapeno Peppers, roasted on a grill, then diced. 2 - 26 ounce cans Bush's Baked Beans, Maple flavor 2-8 ounce cans of pineapple chunks, drained 1 Cup Brown Sugar, packed. 1 Cup ketchup. 1 Cup Sweet baby Ray's original BBQ sauce. 1/2 - 1 Tbs. dry (ground) mustard. Before starting this recipe, you need to have 1 pound of smoked pulled pork. Fire up the grill, let it stabilize. Remove the seeds from Bell peppers and Jalapeno peppers. Put Bacon and Peppers on the grill, you are going for some nice roasted character and roasted color on the peppers. Bacon should be crispy. Pull when ready, set aside. Put a pan on the stove (or griddle on the grill) and sauté diced onions and garlic. Drain the butter when fully cooked (onions turn clear, garlic is golden). Dice the Peppers, slice the cooked bacon. Add ALL the ingredients to a large pot and simmer. Stir gently to avoid crushing the beans. All of the preparation was done on the Kamado Joe Big Joe and Joe Junior. The bacon, bell peppers, jalapeno and the Saute of onions and garlic were done on the Joe Junior The Big Joe was used to simmer the big batch. Pictures are continued on the next post.
  25. Recipe: Kamado Joe Smoked Onions 4 large yellow or Vidialia onions Extra Virgin Olive Oil Montreal Steak Seasoning Thick Sliced Bacon Several ounces of Gruyere cheese cut into small blocks 2-3 tablespoons of chopped flat leaf parsley Baste Ingredients: 3/4 cup beef broth 1/4 cup whiskey 1/2 tbsp montreal steak seasoning 1/2 tsp dried thyme (Combine all ingredients, mix up and set aside) Directions: Preheat your grill to 250° and set up for indirect cooking with a couple wood chunks for smoke. Slice a flat spot off the bottom of each onion so they will sit flat. Slice about 1" off the top of each onion and remove the outer skin layer. Wiht a spoon, scoop out a small hole in the center of each onion. Rub the onions down with extra virgin olive oil. Wrap bacon around the outside of each onion and secure in in place with toothpicks. Sprinkle Montreal Steak Seasoning on the outside of the onions. Spoon in a couple tablespoons of the baste into the center of each onion. Place the onions on the grill for 2 hours, basting every 30 minutes with the basting sauce. With 15 minutes to go in the cook, add the cheese and parsley to the top of the onions... When they are done, serve and ENJOY!
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