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  1. Well we went out last night and skipped the traditional family New years eve bash. So we decided to have some family over today for a bbq feast for New Years Day! I purchased a small 4.5lb pre marinated butt yesterday at Costco. I have done them before and they have turned out ok. Today I got up and wiped all the extra marinade off so that it was dry. Then I added some pineapple head rub to the butt. The costco marinade is southern spices it says so this will add a nice sweetness to it. We will be serving them up on sandwiches. Got the grill up to 275 and hitting it with apple and cherry wood chunks. I put it on around 9:30 so we will see what happens. Dinner is at 6 so I am not opposed to pushing it up to 300 if need be. This cook is on my Kamado Joe Classic. Look at all that pretty smoke!!! Smells really good already!!!!! Ribs will be cooked on the Kamado Joe Big Joe at 250 degrees for 4 to 5 hours. I will be putting them on at 1pm. They are back ribs and we are looking at 4 racks. Dad is coming over for a lesson in rib cooking today in preparation for his future cooks on his jr. that we got him for Christmas! I am going to do 2 racks with Kamado Joe Peach and 2 racks with my bosco's pork rub. Simple day spent with family and good eats!!! Ill keep you all posted as the cook unfolds
  2. This will be the second time I've tackled this Chuck Hughes recipe, the first time was in 2011 in an electric oven if I recall correctly. IMO, it's an awesome recipe and the stuffing and meatballs are out of this world. I'm skipping those accouterments this year, as integral and delicious as they are, as my mom will be bringing some of her own; but I can wholeheartedly recommend the entire recipe from top to bottom should anyone else be curious. Roasted Turkey with Turkey Meatballs: Chuck Hughes So first things first, is the brine (and injection)… I added some orange slices and substituted three-color peppercorns for black as it's what I had available. Ingredients below are particulars for my current brine 2 cups hot water 1 3/4 cups molasses 2 cups sea salt 2 cups brown sugar Small Handful of (red, green, black) peppercorns 2 lemons, sliced 2 oranges sliced 2 medium onions, quartered 3 (smaller) heads of garlic, smashed 1 large bunch fresh rosemary 32 cups/8 l cold water 22.7lb turkey Right now I'm tossing around how I'm going to implement the "drip" pan. I have two main options. 1. do it like the recipe calls for: Turkey in the pan sitting on top of some leeks (chicken broth in the pan) 2. pan floating on X-rack, turkey on main grill above it - possibly sitting on top of some leeks while others sit inside the pan (chicken broth in the pan) I'll be watering down the broth as I recall in 2011 the resulting sauce/drippings were a salt-lick and the leeks while amazing, were obviously too salty to eat much of. I ended up cutting the results with some other stuff to make a gravy/sauce. This year I thought I'd also throw some carrots and potatoes into the broth sometime before the cook is complete - but not at the start as this is going to take at least 3 hours. Christmas Day The charcoal is lit and Big Joe is coming up to temperature - deflectors in their lower/standard position. The grill will warm up for about an hour before I put the bird on, that should give me enough time to do some cleanup around here. And the bird's on. Between the ceramic deflectors and grill sits the X-rack holding a broiler pan with 1L of chicken stock, leeks cut in half lengthwise and some bits of the turkey that I found in the cavity (the neck and some other unidentified part). Two small pieces of apple wood added for smoke - smells great. Just waiting for the temps to climb back up. I had it sitting around 380 before putting the wood, pan and turkey on, now it's still only at 280 after having closed the lid about 15 minutes ago. Slowly getting to my target of 325. And a few hours later... About an hour before the bird was done, I dropped a bunch of halved carrots into the broth pan below it to accompany the leeks. Everything turned out great. Potatoes and other veg were prepared and cooked in the house, sorry no photos. Thankfully my wife snapped the above or I would have missed taking one of the bird too. Oops.
  3. Flank steak is a rather underrated cut of beef that can have some serious impact on your dinner table when prepared properly! One of the most common uses for flank steak is fajitas, but this video shows you how to take a flank steak to a whole new level by butterflying it and stuffing it with a lot of GOODNESS! Kamado Joe Stuffed Flank Steak Preheat your grill to 450°F and set up for two zone cooking. 1 2-pound flank steak, butterflied (See video) Extra Virgin Olive Oil 1 onion, coarsely chopped & sauteed in butter 1 tablespoon minced garlic, sauteed in the last 2 minutes with the onion 1 chopped green bell pepper 1 chopped red bell pepper 3/4 to 1 cup crumbled bleu cheese Salt & Pepper to taste Steak Seasoning Blend to taste Bread crumbs to taste Directions: Butterfly cut your flank steak as shown in the video. Pound it out nice and flat with a meat tenderizing mallet. Rub the top side with a thin coat of extra virgin olive oil. Season with a light coat of your favorite steak seasoning. Top the steak with your sauteed onions and garlic. Sprinkle on the crumbled bleu cheese, red and green peppers. Sprinkle on a thin layer of bread crumbs. Roll up the steak with the grain of the steak running lengthwise along the roll. Tie it up with butchers twine. Put the rolled steak on the direct heat side of the grill and cook for about 2 minutes on each side until you have a nice sear on the outside of the roll. Move to indirect heat and cook until the internal temperature in the middle of the roll reaches 125-130 degrees for medium rare. Remove from grill and allow to rest for 10 minutes or so before slicing. Enjoy!
  4. I have decided to post this week's video in the Showcase since it doesn't really include a specific recipe. This video covers the cook that I did with @andyscalzo and @Smokehowze in Atlanta this week for the people attending the Kamado Joe National Sales Meeting. Not only was this food OUTSTANDING, we had a great time making it and this video!
  5. If you are a fan of a great roast beef sandwich, I can guarantee you that you won't find anything as good as this at Arby's or in your grocery store deli case! Dry Rub Recipe: Equal parts of: Kosher or Sea Salt Black Pepper Onion Powder Granulated Garlic Dry Mustard Dried Thyme Rub down your roast with a thin coat of extra virgin olive oil and then coat liberally with the dry rub and let sit on the counter for at least 15-30 minutes. Preheat the grill to somewhere between 300-350 degrees and set up for indirect cooking. Place the roast on the center of the grill and cook until the meat reaches an internal temperature of 125-130 degrees for medium rare. Remove from the grill, tent with foil, and let rest for 15-30 minutes. Wrap tightly in foil and refrigerate overnight. Slice as thin or thick as you like and enjoy!
  6. Aashni fired up her Joe Jr and made some OUTSTANDING pork chops! Do any of you have kids that are into grilling?
  7. This forum has been helpful in learning about the Kamado Joe . I am an experienced griller. Started with a hibachi in the 1970s and have had a Weber kettle since the early 1980s. Until today, I owned the kettle, a Weber silver gas grill, and a medium BGE that replaced a Weber bullet about 4 years ago and has since been passed on to my youngest son, who has made very good use of it. My Kamado Joe Classic (Black) was delivered by Ace Hardware today. They provided excellent delivery service and good help in setting it up. John Setzler's video was very helpful with the assembly process. Cooked a chicken tonight. There was not much of a learning process, given my experience with a BGE. The settings to reach a temperature of 350 F were nearly identical. Keeping the temperature controlled was a snap. I am going to enjoy the divide and conquer system, my real reason for the new acquisition, aside from some extra space. I like the capability of indirect grilling with a direct finish.
  8. Today, I turned the Kamado Joe Big Joe into a bread oven and tossed on a big loaf of Cheesy Bacon Beer Bread! This is a modified version of a recipe I found in the "Weber New Real Grilling" cookbook. The recipe for this loaf of bread is as follows: Ingredients: 12oz bottle of beer (at room temp) 2 tablespoons of sugar 2 tablespoons unsalted butter (softened) 1 package instant quick rise yeast 1 1/2 teaspoons table salt 1 1/2 teasoons dried thyme 1/2 teaspoon garlic powder 1 teaspoon onion flakes 4 1/2 cups all-purpose flour See the video for instructions on how to put it all together!
  9. 9/14/2014 Kamado Joe has made some internal changes recently, including the method of contacting them directly for customer service issues. Kamado Joe Customer Support System This customer support request form on the KamadoJoe.com website should be your first stop when you need assistance with an issue. This customer support request form is tied to Kamado Joe's internal computer system and it generates a service ticket when an issue is submitted. Once a customer service ticket is submitted, it is routed to the proper person who will handle your request. You should receive a response within several hours (business hours).
  10. Saw an Ebay listing for a KamadoJoe Big Joe earlier today. Sitting around $350.00. Picture is not for the listed item. Condition is listed as 'New Condition.' Seller has 0 feedback. No mention of being an authorized dealer. Warranty is mentioned but "For the Kamado Joe warranty to apply, you must register your grill..." Bidding is now up to $961.00 with 1 day 17 hours left. http://www.ebay.com/itm/Kamado-Joe-Big-Joe-24-Red-Ceramic-Grill-w-Stainless-Bands-KJ24NBR-/161412974036?pt=Barbecues_Grills_Smokers&hash=item2594f685d4 Some brave, trusting individuals out there. I suppose that is a nice way of saying it.
  11. If you are shopping for a Kamado Joe and don't know where to go, your first stop should be here: Kamado Joe Store Locator (USA) On that page, just enter your zip code and you will be shown where your closest dealers are located along with addresses and phone numbers. If you do not find a dealer within your range on this Store Locator, your next try should be Ace Hardware. Ace Hardware Store Locator Ace Hardware is a nation wide authorized dealer of Kamado Joe products. Since Ace Hardware is a franchise, your local store may or may not have Kamado Joe products on their showroom display floor. If they don't, they can order them from their warehouse and shipping is free to the store location. If you wish to purchase a Kamado Joe product through an online retailer you can try one of these authorized dealers: BBQGuys.com The Garden Gates Both of these online retailers provide free shipping. For international Kamado Joe sales outside the United States, see the information on the Kamado Joe Store Locator page using the above link.
  12. So today I made pizza and wanted to try a stuffed crust. Dominoes pizza does a hotdog stuffed crust so that's what I copied. I also made a thin and crispy pizza.
  13. Here's a short video demo of the Kamado Joe Blow Lighter. This product is part of the new accessory line being offered by Kamado Joe and this will be available in early 2014....
  14. I purchased a built-in Classic Kamado Joe last week, and am trying to finalize the design of my BBQ island. I have three installation questions: 1) Does anyone have a cover recommendation for a built-in classic Kamado Joe (Same size as BGE Large model)? I have searched online but haven't found a suitable cover. I need something that is approximately 5" longer than the dome opening. 2) My countertop is granite, and there will be about a 1/2" gap between the granite and the kamado. I will build the kamado internal support structure out of waterproof material, but I would still like to use this area for storage and am trying to figure out how to keep water out (besides the cover). I had the idea of using some stainless steel flashing around the kamado where it meets the granite. Has anyone tried or seen something similar, or any other recommendations? 3) How much venting does a built-in kamado require, particularly for the bottom vent? I have a few louvered vents and an access door, but would prefer not installing the louvered vents unless necessary. Thanks!
  15. I have always been a big fan of the KJoe company ever since I had contacted them by phone and ended up speaking directly with the owner. My first impression: THAT is customer service!. For reasons too long to discuss here, I ultimately did not end up buying a KJoe (no hater SPAM, please) but I have always had a soft spot for the company. When I found out about their monthly photo contest, I was excited about the opportunity to submit some pictures. Now, I don't own a KJoe, and don't know anyone who does. Sooooo how does one photograph a KJOE if they're not an owner? I'm good with Photoshop, but I'm not THAT good . Hmmm. KCobra
  16. Wife was taking daughter to see grandma. Did I wanna go see the old dragon? Hell no! I'm making ribs. So firstly ribs in the UK seem to be leaner than what you can get across the pond, there ain't as much choice and i believe they're more expensive. I coated the ribs with mustard then added Setzler's Scrumdiddlyumptious Pork Rub.
  17. Hey guys, I'm not sure when the following offer is over. However, The Garden Gates is offering 10% off right now with the coupon code SPRING. Good time for me to get a little brother for my Kamado Joe Classic.
  18. Last week I bought an 8-lb USDA Choice brisket from Costco, and being the lunkhead that I am went home and immediately shoved it in the freezer, forgetting that I plan to serve said brisket in the next three to four weeks. So my questions: Could I have kept the brisket cryo-vaced in the fridge until April 20 or 27? I understand that's called wet aging but have never done so before. Should I go ahead and thaw it out now and let sit in the fridge, or just wait until I get closer to the cook date and thaw it a few days prior? Inject beef broth, or don't bother? African swallow or European swallow?
  19. If you like chicken salad, you're gonna LOVE smoked chicken salad! This is also quick and easy to make, so here are the things you will need: Smoked Chicken Salad Recipe: Ingredients: Brine for the Chicken (Optional) 1 gallon of water 1 cup table salt 2 Tbsp Worcestershire Sauce 2 Tbsp Black Pepper 1 Tbsp Fresh Thyme Leaves 6 Bay Leaves A Couple Dashes of Hot Sauce Heat this mixture to just below a boil and then cool completely in the fridge before using it to brine your chicken. When the brine has cooled, submerge your chicken in the brine for a minimum of one hour per pound and as much as two hours per pound 1 3 to 4 pound chicken seasoned with your favorite poultry seasoning 1/2 cup plus 2 Tbsp Mayo (or mix of low fat mayo / fat free sour cream) 2 Tbsp whole grain mustard 2 tsp fresh thyme leaves 2 tsp chopped fresh rosemary 1 Tbsp chopped parsley 2 Tbsp minced green onion or shallots 1 stalk of finely diced celery 2 tsp salt 2 tsp freshly cracked black pepper 1/2 cup peanuts or sliced almonds (optional) 1 cup of quartered grapes (optional) Smoke the chicken on your Kamado Joe grill until you reach an internal temperature of 165°F in the thickest part of the breast. While the chicken is cooking, mix up the rest of the ingredients for the chicken salad in a mixing bowl, cover, and refrigerate. When the chicken is done, tent it with aluminum foil and let it rest for up to an hour and then pull all the meat off the bones. Add the meat to the mixture and refrigerate.... Delicious Stuff!
  20. Nothing was inspiring me this afternoon at the butchers so i found a whole chicken. Quickly spatchcocked it, some herbs, olive oil, salt, pepper and some lemon zest. Fired up the BigJoe and cooked direct at 350f Yummy!
  21. Hi guys, my Kamado Joe came today. Got it all together and in the stand. However, after taking the fire ring and firebox out I noticed a small issue. I'm admittedly OCD and worry about everything, so please let me know if this is nothing to be concerned about. One of the bottom screws that holds the bottom vent on seems to have been screwed on too tight and not flush with the ceramic wall. The result was a small place in the ceramic that was crumbled and a washer actually being countersunk on one side. I loosened the screw and reset the washer to be flush for fear of future damage.
  22. Hey guys, my Kamado Joe Classic should be in late next week or early the following week! Before it gets here, I would like to pick up some lump charcoal. However, what are some of your go to charcoals for low & slow and for higher temp searing & baking? Any particular good lower/moderately priced options? I have the same questions regarding wood to use for smoking as well. Also, what would be some good, cheap stuff to learn to control temps with? Thanks!
  23. Here's a really outstanding cook on a boneless leg of lamb!
  24. Hey guys, I'm new to the forum, and I apologize in advanced for the long post. I have a few questions/concerns over some Kamado grill options. I hope to be able to narrow my choice(s) down with some feedback from you. I have never owned a ceramic Kamado grill, nor have I even owned any kind of charcoal grill. So if I should look at another option, please don't hesitate to say so. I'll only need to cook for a maximum of 3 - 4 people 99% of the time. I plan to use it fairly often (2 to 3 times a week). I have a gas grill if I need to cook more burgers, etc... than these will hold, or if time is a factor. I'm posting my own thoughts on each of these options below, and hope any feedback will help me choose one, especially if any of the concerns below aren't anything that I should be concerned with. I'm OCD and research everything to death which ultimately makes it harder to choose. Below are my observations based on research and reading forums. At the end I will state what my gut is telling me to go with. However, I want your feedback as well, especially if you've used the particular grill. I don't want to make this post the typical tell me what I should buy question. My goal is to obtain any other factors I should consider that I didn't cover and if my strongest candidate is a good decision that I likely won't regret. Buying any of these grills won't stretch me too far, but the expense is enough that I can't take the decision lightly. Primo Kamado: Ceramics originate in the US which is something I would prefer. However, I've read some posts on here and other forums that makes me leery of the customer support from the factory. I also am concerned about the thickness of the ceramics as they don't appear to be as thick as others. According to their site, there's several local dealers though which could help with customer support issues and service. Kamado Joe (Classic): Ceramics originate from China, but this is not a complete deal breaker if the ceramics quality is fine. Ceramics are thick on this grill and seems to offer a good value. I read only good things about Kamado Joe's customer service. The nearest dealer is 45+ miles away. However, I've read a newer version is coming out in 2014 and have not seen the price drop to reflect trying to clear inventory yet at BBQGuys. If we go with this option, I might be tempted to wait and see if the price comes down on the current model, or if the price difference isn't a deal breaker on the new. Kamado Joe also seems to lack a feature to let you drop the grate closer to get a good steak sear (picked up from a professional review). Also a higher cost to get stainless hardware, is it worth it? Grill Dome Infinity (Large): Ceramics originate from India (same comment as Kamado Joe's ceramics). Ceramics on this grill are also thick. Grill Dome's website shows there is one local dealer, but that dealer's website does not show this brand of grill in their product offerings. I also read it might be a little more difficult in controlling the temperature. There also appears to be a quality issue with the ceramics finish. Big Green Egg (Large or Medium): Ceramics originate from Mexico (same comments). There is one local dealer 15 minutes away. I understand that you pretty much have to buy every accessory separately which reduces the overall value. However, this grill seems to be the most popular and has a large following, which will make it easier to ask for help. The medium grill might be a bit too small though. A professional review I read states the gasket quality is average at best. Hopefully it isn't too difficult to replace the gasket with a higher quality one down the road. My gut is telling me to go with Kamado Joe due to the value it appears to offer along with its customer service. My biggest concern is my lack of experience could end up causing damage such as cracking the ceramics. Anyway, thanks guys for your consideration, time, and knowledge. I did also consider the Akorn, but I'm not a big fan of having to do work on it to seal it up. There could also be longevity issues. Thanks!
  25. Here's a super-easy way to put together some snack food that will blow you away! This is also something that's easy to do after a longer cook while your brisket or butt is resting.... What you need: Raw Almonds Peanut Oil Seasoning Blend of your choice What to do: Preheat your Kamado to 250-275 degrees and add some smoke wood (I used apple) Coat Almonds with peanut oil (1 tsp oil per cup of raw almonds) Coat oiled almonds with seasoning (1 to 2 tsp per cup of almonds) Smoke on the grill for 25-30 minutes Let cool and serve!
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