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  1. Tomorrow, I'm having about twenty-seven people come over for our 'Poke Chop Fellowship'. Twenty-four are having the 1.125" thick, reverse-seared center cut pork chops– I call these the pig porterhouse. 1st 17 center cut bone-in pork chops– seasoned (salt, pepper and a little chilli), sitting in all that lemony goodness and ready to go... awaiting final coffee rub. Last seven bagged up and redt2go... This part of the cook I have a plan for. I'm certain I have enough grill space between the divide & conquer system and a 22.5" extension grate so, I'll start off the morning and put a light smoke on (27) sweet potatoes. I'll cook them about half way through and put them in the oven to finish on low heat. Next, I'm going to put a 90 minute pecan smoke on the chops at or around 200°– put them in a cooler while I remove the deflector plates and crank the Big Joe up to about 400° and then reverse sear them twelve at a time. While the first twelve are in their ten minute rest, I have more than enough time to get the last twelve seared. My one dangling participle is for the vegetarians. How I can get some smoke on their steelhead trout and get them done around the same time. Hmmm, any suggestions?
  2. Looks like the Southeast has the most roadshows in December with 17 scheduled: http://www.costco.com/kamado-joe-schedule.html
  3. Here's a super easy recipe for a delicious cinnamon raisin bread that you can cook on your kamado grill! Cinnamon Raisin Bread Ingredients for two loaves (cut in half for a single loaf / all else remains the same) 6g (2 tsp) active try yeast 720g lukewarm water (about 3 cups) 210g (about 1 1/2 cups) whole wheat flour 750g (about 5 cups) all purpose flour 24g (about 4 tsp) sea salt 4 tsp (to taste) ground cinnamon 1 cup raisins (soaked in dark rum or warm water for 1 to 2 hours in advance) Combine the yeast and the water and let the yeast dissolve for 10-15 minutes. Drain the liquid from the raisins and combine the remaining ingredients in a mixing bowl. Add the yeast/water to the dry ingredients and mix completely by hand until there are no dry lumps left in the flour. Let rise for 1 to 2 hours or until doubled in size. Remove dough to floured surface, spread out, and fold over itself once in each direction. Repeat that process 3 or 4 times and return to the mixing bowl. Let rise for another hour or until doubled in size. Remove the dough to a floured surface again and divide into two equal parts if making two loaves. Shape into loaves and place in greased loaf pans. Cover and let rise again until your grill or oven is ready to go (at least an another 30 minutes). Preheat your grill or oven to 425. Place the loaf pans in the grill or oven and loosely cover with aluminum foil for the first 20 minutes. Remove the foil and cook for another 20-25 minutes until the bread is done. Enjoy!
  4. 20 pound turkey in the brine... going on the Kamado Joe Big Joe bright (or dark) and early in the morning... I plan to make an injection for this of butter, garlic powder and onion powder and I'll season it with a homemade blend of stuff... Cook at 375°F or maybe even as high as 400°F until it's done. One chunk of Hickory wood sitting on the heat deflector will do the trick for this bird....
  5. These two birds were brined and one was seasoned traditionally and the other was seasoned with BBQ seasonings from a slew of manufacturers. They were also injected with infused clarified butter and basted with the same. Here is a photo of one. Happy Thanksgiving everyone!
  6. Started the Big Joe @ 11:00pm in slight rain. Used Kamado Joe Lump and pecan chunks. Temp settled in at about 245°. Started the Brisket 13# brisket at 12:10am. Adjusted the vents to @ about 2:10am to get the down to about 215° so I could grab some sleep. Woke up @ 7:10am, Big Joe temp was @ 200°- kicked it back up to 245°. Brisket was in the stall. At 8:20am. I started to worry about getting it off in time to start the turkey so, I set the temp to 285° and wrapped in butcher paper. Pulled it at about 9:35am with temp at 200° and probing tender in the flat- set aside to rest. Seasoned turkey with dry rub and butterflied it on Tuesday. Left sitting on tray in fridge. Kicked the temp up to about 305° and put the 23# turkey on- butterflied for an easy peasy even cook. sacrificed the presentation- we're eating at 1pm- won't be a whole lot of looking.
  7. The Bamboo handle on my Red Big Joe sprintered last night. The lid dropped 3 inches while closing but no damage was done to the base and I was not hurt in the incident. I'm already waiting for a replacement for my cracked bases which are on back order. The broken handle just ices the cake on some bad luck. I already notified KJ support. I should've replaced the handle a while ago. I was waiting for the bases to come-in to order the new HDPE handles. It's an accident that could've been far more dangerous. The old hinge design did nothing to stop the lid from crashing down on a 500F Big Joe. It's reminder why I'm so determined to make sure the new counterbalanced hinge is available for older models. The new hinge system would've never allowed the lid to drop dangerously like that. If my handle had broken in a much higher position, The potential for injury would have been higher if the lid came crashing down with it's full weight. Lady Luck was on my side the handle split when the lid was almost closed. Here's some pics from the damaged handle on the Joe.
  8. So I found a video where John put his heat deflector on and sat the cast iron skillet on top of it. Never thought to do this but I gave it a try. It turned out fantastic. Cooked the scallops for about 2 1/2 minutes each side right around 350 degrees.
  9. This was a fun cook... the soapstone cooking surface is definitely worth a look!
  10. Deer season is upon us once again and the bounty has been plentiful! I normally covet the backstrap and only cook a small amount at a time, but this year we have plenty and the season has just begun. So I took a backstap, marinaded in milk for 24 hours (to get the gaminess out). Rinsed and seasoned with Salt, Pepper and Garlic and wrapped in thin bacon - HOWEVER - next time - I will precook the bacon a little beforehand - I wanted it more crispy. I seasoned the bacon with Tony C's and a bit of Paprika and tossed it on my KJ at 275 indirect. (might try direct next time) USED a PROBE - cooked till 128 and glazed with a soy/brown sugar/garlic/ginger/sesame oil/honey/green onion/vinegar mixture and cooked till 135, foiled and rested. - Honestly I would have liked it a little more done - but was afraid to overcook it. It was pretty amazing. Happy hunting friends.
  11. Just got my Kamado Joe cast iron wok and wanted to give it a try. Wife had two stainless steel bowls of the same size (13.5" x 4.5"), so I nabbed one and drilled a bunch of 1/2" holes in the bottom. Decided it sat a little too low for the purpose of wok cooking, so I put a couple of concrete bricks in the bottom of the Joe. The pan full of coals then sat nice and close the the x-rack. First cook went amazingly well - with two starter cubes it was up to 450 deg (dome) within about 30 minutes. A set the wok in the center ring of the x-rack and it was smokin' hot in just a few minutes. I can see the SS bowl working very well for wok cooking or small center grill cooks. Will have to give it a try, when I get my Big Joetisserie, but I am guessing with coals all around the outside of the bowl, it should work great for rotisserie or other indirect cooks also.
  12. I'm looking to move up from my medium sized Vision to a larger grill. I use my M series all the time and it is usually big enough but it can get crowded and I'd like to move up - maybe just because I want a new toy but regardless that's what is on my mind. Have seen a couple of decent options locally - one is a Classic Joe in good condition with the accessories. The other option is to buy a Pit Boss 24 from a local warehouse that closes out stuff. I unfortunately cannot buy the Pit Boss directly from Costco as they don't have any but if so that would have been a good option since they would at least stand by it. In this case the warehouse seller wants $500 which isn't a great deal at all in my book since Costco had them on sale for less but it is what it is if I want a new grill and 500 for a big Kamado is still a decent price I suppose... I like the idea of the Kamado Joe better I think since it is a quality brand but am not sure if the Classic is much of a step up from my Vision M series. What would you pay for a gently used Classic? and if you could do it again would buy the classic or something else? Many thanks!
  13. Just a small weeknight brisket flat. Wow was it delicious! This came from my meat CSA. I covered the meat with KJ Brisket rub. Heated the Jr up to 300 F with the deflector inplace. This cooked for about five hours, then I wrapped the flat in foil with honey and a free samples of beer salt from waltersalt.com. This finished at 5 pm. Served with cornbread... this was one of those satisfying meals that turns around a really ####ty day. Enjoy the photos.
  14. Well I finally was able to try my first brisket this week and it turned out pretty well. It was a little tougher then i wanted but not too bad. I think i would try a different rub next time, my wife didn't care for the one i had. Definitely got some nice smoke into it and not over powering. Overall i was pretty happy. Here is what i did Saturday noon: Put rub on 2lb brisket and put into fridge to marinade Sunday events 7AM pulled brisket from fridge and started KJ classic 8AM put on brisket with hickory chips for smoke at 200-215 degrees 2PM temp was 165, pulled brisket and wrapped in foil 5PM temp was 201, took out, wrapped in another sheet of foil and put in cooler 6PM sliced and diced.
  15. This here is how I do- nothing fancy here just center cut poke chops- reverse seared, a couple of ears of corn and some red potatoes and basil over pecan. this is basically the pig's porterhouse
  16. I'm going to try my first butt on the classic KJ. Just wondering where people typically have the grates. I Was assuming have the heat deflectors on the lowest position and the grates on the highest position? Any other suggestions?
  17. Was feeling like smashburgers today and someone mentioned wanting shrimp... Why not both? So I started out with some wild caught Gulf shrimp and fresh ground 85/15 sirloin. Not everyone at Casa de Cue is a fan of shrimp so I needed some other toppings. How about bacon, baby bellas and sweet onion sautéed in garlic butter, and of course some sharp white and yellow cheddar cheese. The burgers were smashed on the KJ Cast Iron griddle and then the bacon went down to grease it back up for the shrimp. I also did a few grilled skewers and some scampi'd shrimp on the stove after I sautéed the 'shrooms and onions in a CI skillet. The 'Bella Smash Burger with Bacon The Shrimp Smash Burger with Yum Yum Sauce
  18. This is not your mama's beef brisket. This is also NOT competition style brisket. What this IS is some beef brisket that will knock your sox off and melt in your mouth with beefy goodness that won't soon be forgotten. This, in fact, is bucking the system with brisket. Most of us are programmed to follow what we see on BBQ Pitmasters or on the competition circuit. Give this technique a try. I bet you won't look back!
  19. Hello all. Just purchased a Kamado Joe from Costco. I bought the Costco floor model from a special KJ sales event. I have not yet brought it home and used it, but will very soon. This will be my first Kamado grill.
  20. Our niece and nephews stayed over yesterday, we ate, watched fireworks, and made pizza dough! My 12 year old nephew, Zack, is into cooking and he always lends a hand during summer cookouts or when he's at the house. We got him his own grill a year or so ago for Christmas and he still uses it. I asked him if he wanted to learn how to make pizza, he was all about it! So, I pulled up Ckreef's KA tutorial and we went to work. I had him scale all the ingredients, showed him how to proof the yeast, and explained to him the what/why of the method. Our dough went to work on top of the fridge and was good to go by 11 am today. I fired up the Big Joe but couldn't get it past 500F, it's been raining and I had less than a full load of lump in there from yesterday's 6 hour rib/chicken cook. I set up my multi-level arrangement and we went in to form our dough balls for the rest.
  21. Show runs 7/5-7/17 at the Costco at 1127 Sumas Way, Abbotsford. Come stock up on Joes and KJ Lump! Spread the word. I hope to meet many Gurus and make many new ones. Canadian Prices: Joe Jr. - $469 Joe Classic - $989 Big Joe - $1599 2 x 20Lb Bags of the QueBracho Red Bag from Argentina - $39.99
  22. I just got back from a book signing event at Thermoworks world headquarters here in American Fork, Utah. Steven was there promoting his book Project Smoke and also doing a BBQ tasting with some local guys. The guy is just awesome!!!! I was really humbled and excited to meet him. He was super cool and talked to the wife and somehow managed to figure out I was a Kamado Joe guy without me saying anything! So much fun to meet somebody so humble and interested in you as a person, not as just another face. Glad I went. Thought I would share.
  23. You guys/gals have been killing the smash burgers, I couldn't compete using my electric griddle inside so my Mrs. picked me up a half-moon griddle for Big Joe. I followed the method found in the article from SeriousEats and went from there. No oil on the griddle, dome temp about 450, raked the lump under the griddle plate and smashed with a non-slotted SS spatula. I scaled 2 oz balls of 80/20 Chuck that was ground yesterday at my local grocer, lightly formed the ball into a patty, and took them to the Joe. Put the patty down, smash for 15 seconds in a circular motion, scrape after about 30-45 seconds, flip, add cheese, put another flipped patty on the cheese'd patty, cook about 15 seconds, pull. http://www.seriouseats.com/2014/03/the-food-lab-maximize-flavor-by-ultra-smashin.html BEST. BURGER. EVVVVVER!!!
  24. Here's the stromboli video... It's time to pull out your pizza stone and build this amazing Stromboli! This recipe is easy, fun, and can be used as a meal or as game day / appetizer food. Give it a whirl! Recipe: Crust Ingredients: 2 1/2 cups all purpose flour 1/2 cup whole wheat flour 1 cup lukewarm water (110°F) 1 1/4 teaspoon instant dry yeast 1 1/2 tsp sugar 1 1/2 tsp salt 1/2 tsp garlic powder 1/2 tsp onion powder 1 tsp italian seasoning blend Combine the warm water, yeast, and sugar in the mixing bowl of a stand mixer. Let sit for 10-15 minutes to dissolve the yeast. Combine the rest of the ingredients in a mixing bowl and mix thoroughly. Add to the mixing bowl and mix slowly with the dough hook for a minute or two until the dough comes together. Speed up the mixer and mix until a dough ball forms and the dough pulls away cleanly from the sides of the bowl. Transfer the dough ball to a greased bowl and cover with plastic wrap. Let rise for one hour. Preheat your Kamado Joe to 400-425°F and set up for pizza cooking with the accessory rack in the top position with the heat deflector and the pizza stone on the rack. Transfer the dough ball to a floured surface and press out into a 10x14" rectangle. Add a thin layer of tomato sauce and any of your favorite pizza toppings, leaving the edges of the dough clean. Roll the the stromboli from the long side like a jelly roll and pinch the seams and ends together. Spray with a thin coat of cooking oil and cover with plastic wrap and let rise for another 45 minutes. Transfer the stromboli to a sheet of parchment paper and place it on the pizza stone on the grill. Baste with an egg wash of one egg and one tablespoon of water and let cook for 30-35 minutes until golden brown. Remove from the grill and let rest for 10-15 minutes before slicing and serving!
  25. This week's cook was some really FAT chicken leg quarters. This is a really simple recipe to make and the flavor is great! BBQ Smoked Chicken Leg Quarters Ingredients: 1 bottle of your favorite Zesty Italian Dressing 2 to 4 chicken leg quarters (or whatever chicken pieces you wish to use) Your favorite poultry seasoning blend Your favorite BBQ Sauce Directions: Place the chicken pieces in a ziploc bag and dump in the entire bottle of zesty Italian dressing. Let marinate for at least four hours or overnight if possible, turning the bag occasionally. Preheat your grill to 275-300°F and setup for indirect cooking. Add a two or three chunks of a mild smoking wood like cherry or apple. Remove the chicken pieces from the marinade and coat liberally with your favorite rub or seasoning blend. Place chicken on the grill and cook over indirect heat. When the chicken reaches an internal temperature of 150-155°F, baste it with some of the barbecue sauce and continue cooking until done. Dark meat pieces should reach at least 175°F internally and breast pieces should cook to no more than 165°F.
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