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Found 14 results

  1. Kamado Guru Kamado Cooking Video Index: I'd like to turn this post into one of the internet's BEST resources for Kamado Cooking! If you would like to have your video listed in this index, please respond with a link to your YouTube video along with the make/model of kamado you are using... Beef Bacon Portabella Burgers - Chris Lynch / Grill Dome (Large) Bourbon Steak Skewers - Steve McElroy / Grill Dome Prime Rib Roast - John Setzler / Kamado Joe Big Joe Smoked Beef Jerky - John Setzler / Kamado Joe Classic Smoked Beef Short Ribs - John Setzler / Kamado Joe Classic Beef Ribs - John Setzler / Kamado Joe Big Joe Beef and Pork Ribs - CookingFor8 / Big Steel Keg Big Joe Beef Brisket - John Setzler / Kamado Joe Big Joe Bleu Cheese & Onion Stuffed Flank Steak - John Setzler / Kamado Joe Classic Brisket with Taters & Onions - John Setzler / Kamado Joe Big Joe Chili-Cheese Dogs - John Setzler / Kamado Joe Classic Chuck Roast with Midnight Espresso & Sriracha - Dan Robertson / Grill Dome Coffee Rubbed Beef Back Ribs - Steve McElroy / Grill Dome Coffee Rubbed Tri-Tip - Gary House / Grill Dome Cowboy Chop - John Setzler / Kamado Joe Classic Cowboy Chop - Greg Mrvich / Primo XL Cowboy Chop - Allen Johnson / Kamado Joe Big Joe Espresso Crusted Ribeye - John Kurtz / Big Green Egg Fajitas - Rus Jones / Grill Dome Grilled Beef Tenderloin with Red Wine Shallot Reduction - Chef Tony Matassa / Primo Oval XL Applewood Smoked Meatloaf - John Setzler / Kamado Joe Jr. Not Your Mama's Meatloaf - Allen Johnson / Kamado Joe Big Joe Guinness Braised Shortrib Sliders - Chris Lynch / Grill Dome Pastrami - John Setzler / Kamado Joe Big Joe Philly Cheesesteak Stuffed Bell Peppers - Rus Jones / Kamado Joe Classic Primo Greek Burger - Greg Mrvich / Primo Oval XL Sandwich Style Roast Beef - John Setzler / Kamado Joe Jr. Smoked Brisket - Flaming Rooster BBQ / Big Green Egg Smoked Brisket / Brisket Sandwiches - Chris Lynch / Grill Dome (Large) Smoked Roast Beef - Bubba Chew Bar BQ / Kamado Joe Big Joe Steak Florentine - Dan Robertson / Grill Dome (Large) Stuffed Beef Tenderloin - Chris Lynch / Grill Dome (Large) Reverse Seared Ribeyes - John Setzler / Kamado Joe Classic Reverse Seared Steak - BBQFOOD4U / Big Green Egg (Large) Tri-Tip - Greg Mrvich / Big Green Egg (Large) Pork Baby Back Ribs Asian Style - Dan Robertson / Grill Dome Baby Back Ribs - John Setzler / Kamado Joe Jr. Smoked Baby Back Ribs - Chris Lynch / Grill Dome Bacon Explosion - John Setzler / Kamado Joe Jr. Bacon Bomb & Babybacks - Thomas Hajnasiewicz / Kamado Joe Big Joe Beer Steamed Brats - Dan Robertson / Grill Dome Boston Butt - CookingFor8 / Big Steel Keg Boston Butt - Dan Robertson / Grill Dome Boston Butt #1 - John Setzler / Kamado Joe Big Joe Blueberry Ribs with Grilled Peaches - Steve McElroy / Grill Dome Cedar Planked Pork Chops - Dan Robertson / Grill Dome Chinatown Char Siu Ribs - BBQFOOD4U / Big Green Egg Country Style Pork Ribs - CookingFor8 / Big Steel Keg Double Smoked Ham - Flaming Rooster BBQ / Big Green Egg Hawaiian Burger Slaters 50/50 Style - John Setzler / Kamado Joe Classic Bone In Pork Loin with Chili-Orange Glaze - Chris Lynch / Grill Dome Smoked Pork Loin with Cherry-Almond Glaze - John Setzler / Kamado Joe Big Joe Peach and Rosemary Glazed Pork Tenderloin - John Setzler / Kamado Joe Classic Pecan Crusted Pork Loin - Rus Jones / Grill Dome Pork Tenderloin - CookingFor8 / Big Steel Keg Pretzel Wrapped Cheddar Brats - John Setzler / Kamado Joe Classic Pulled Pork BBQ - John Setzler - Kamado Joe Jr. Pulled Pork Sandwiches w/Coleslaw - Rus Jones / Kamado Joe Classic Smoked Pork Cheeks - Pitmaster X / Big Green Egg (Large) Smoked Spare Ribs with Pineapple Chipotle Sauce - Chef Tony Matassa / Grill Dome GalBi / Korean BBQ Short Ribs - Dan Robertson / Grill Dome How to Trim St. Louis Style Ribs - John Setzler Spare Ribs St. Louis Style (3-2-1 Method) - John Setzler / Kamado Joe Big Joe Spicy Sweet & Sour Pork Ribs - Rus Jones / Kamado Joe Classic Stuffed Rolled and Smoked Pork Loin - Pitmaster X / Big Green Egg Suckling Pig - Pitmaster X / Big Green Egg Poultry Beer Can Chicken - Flaming Rooster BBQ / Big Green Egg Beer Marinated Chicken Tacos - Chris Lynch / Grill Dome Chupacabra Tequila Orange Chicken - Rus Jones / Grill Dome Drunken Chicken - Dan Robertson / Grill Dome Grill Fried Chicken - John Setzler / Kamado Joe Jr. Grilled Chicken Nachos - Dan Robertson / Grill Dome Jamaican Jerk Chicken Fajitas - Rus Jones / Kamado Joe Classic Smoked Chicken Adobo - John Kurtz / Big Green Egg Smoked Chicken Leg Quarters - John Setzler / Kamado Joe Classic Smoked Chicken Quesadilla - Chris Lynch / Grill Dome Smoked Chicken Salad - John Setzler / Kamado Joe Big Joe Smoked Whole Chickens - CookingFor8 / Big Steel Keg Smoked Duck Soft Tacos - Chris Lynch / Grill Dome Smoked Turkey - Bubba Chew Bar BQ / Kamado Joe Big Joe Smoked Turkey - Dan Robertson / Grill Dome Smoked Turkey - Flaming Rooster BBQ / Big Green Egg Smoked Turkey - John Setzler / Kamado Joe Classic Smoked Turkey - John Setzler / Kamado Joe Big Joe Smoked Turkey - Allen Johnson / Kamado Joe Big Joe Smoked Turkey - Greg Mrvich / Primo Oval XL Tequila Lime Chicken - Allen Johnson / Kamado Joe Big Joe Wings & Bleu Cheese Dip - John Setzler / Kamado Joe Big Joe Other Meats Bison Loosmeat Sammies - Dan Robertson - Grill Dome (Large) Bison Short Ribs - Dan Robertson - Grill Dome (Large) Roasted Rack of Lamb - Pitmaster X / Big Green Egg MINI! 3 Alarm Venison Chili - Dan Robertson / Grill Dome (Large) Bleu Cheese & Onion Stuffed Leg of Lamb - John Setzler / Kamado Joe Big Joe Smoked Wild Boar Roast with Peach and Rosemary Glaze - Steve McElroy / Grill Dome Green Chili Osso Buco - John Kurtz / Big Green Egg Fish & Seafood Bourbon Honey Citrus Smoked Salmon - John Setzler / Kamado Joe Big Joe Blackened Shrimp Salad - Rus Jones / Kamado Joe Classic with Island Grill Stone Cajun Shrimp & Grits w/ Red Eye Gravy - Rus Jones / Kamado Joe Classic Cedar Planked Tilapia - Dan Robertson / Grill Dome Grilled Salmon - Steve McElroy / Grill Dome Seared Ahi Tuna - John Setzler / Kamado Joe Jr. Smoked Salmon - John Setzler / Kamado Joe Classic Soups/Stews: Smoked Chili - John Setzler / Kamado Joe Classic Smoked Gumbo - Bubba Chew Bar BQ / Kamado Joe Classic Pizza & Artisan Breads Brioche Hamburger Buns - Chris Lynch - Grill Dome (Large) Cheesy Bacon Beer Bread - John Setzler / Kamado Joe Big Joe Irish Soda Bread - John Setzler / Kamado Joe Classic Pulled Pork BBQ Pizza - Rus Jones / Kamado Joe Classic Simple Pizza - John Setzler / Kamado Joe Big Joe Seafood Bread - Rus Jones / Kamado Joe Classic Thin Crust Pizza - Chris Lynch / Grill Dome Snacks / Desserts / Hors d'oeuvres Atomic Buffalo Turds & Moinks! - John Setzler / Kamado Joe Big Joe Cast Iron Pan Apple Pie - John Setzler / Kamado Joe Big Joe Cheesecake - John Setzler / Kamado Joe Classic Chocolate Chip Mega Cookie - John Setzler / Kamado Joe Classic Deep Dish Cinnamon Streusel Dessert Pizza - Chris Lynch / Grill Dome Dump Cake - Steve McElroy / Grill Dome Peach Blueberry Cobbler - John Setzler / Kamado Joe Big Joe Peach Pie - John Setzler / Kamado Joe Big Joe Pig Candy - John Setzler / Kamado Joe Big Joe Pumpkin Crisp - Greg Mrvich / Big Green Egg (Large) Rum Cake - Greg Mrvich / Big Green Egg (Large) Sara's Cookies (Chocolate Chip) - Dan Robertson / Grill Dome (Large) Smoked Almonds - John Setzler / Kamado Joe Big Joe Smokey Hot Wings w/ Bleu Cheese Dip - John Setzler / Kamado Joe Classic Pasta & Side Dishes Cast Iron Pan Cornbread - John Setzler / Kamado Joe Big Joe Green Bean & Bacon Casserole - Greg Mrvich / Big Green Egg (Large) Lasagna - John Setzler / Kamado Joe Big Joe Smoked Macaroni & Cheese - John Setzler / Kamado Joe Classic Twice Baked Potatoes - John Setzler / Kamado Joe Jr. Crab Stuffed Portobellos - John Setzler / Kamado Joe Classic Deep Dish Mac & Cheese w/Pulled Pork Pie - Chris Lynch / Grill Dome Veggies Philly Cheesesteak Stuffed Bell Peppers - Rus Jones / Kamado Joe Classic Smoked Beet Salad with Goat Cheese and Balsamic Vinaigrette - Greg Mrvich / Big Green Egg (Large) Smoked Onions with Bacon & Gruyere - John Setzler / Kamado Joe Classic Sauces / Rubs / Marinades Eastern North Carolina Style Barbecue Sauce - John Setzler Spicy Beer Mustard - John Setzler Kamado Overviews & Reviews: Big Steel Keg - CookingFor8 Kamado Joe Classic - John Setzler Kamado Joe Big Joe - John Setzler Kamado Joe Jr. - John Setzler Key Words: How to cook on a kamdo grill Kamado cooking recipes Kamado video tutorials
  2. I am looking to buy a Kamado Grill/Smoker I am looking for advice from people that have actually purchased and used one. I am also looking to buy one reasonably priced, Best Bang for the Buck. I really like the Kamado Joe but they are definitely a bit pricey. So all advice from experienced Kamado buyers and users are appreciated Thank you Anthony
  3. Starting out the day with a little morning Joe! Always fun to get the grill up and going before daybreak. Would love to see photos of others having Joe mornings!
  4. Hi, everyone, I am new here and my name is Daphne.I have been a BBQ lover for almost fifteen years , and how about you?
  5. I really enjoy my Traeger and plan to keep it, but I need a grill. Is a kamado type grill overkill? I'm primarily looking for higher heat and the ability to sear. Despite the convenience of gas, I'm leaning towards charcoal for higher heat and the "fire" experience. I don't need the low slow capability of the kamado grill, but they are catching my fancy more than a charcoal kettle grill. I'm thinking about Costco's Pit Boss. Should I just save $400 and get a Webber kettle? Or is a kamado an experience not to be missed? Thoughts?
  6. I've been looking for a Kamado Joe ComboJoe, but can't seem to find a place on the internet that has them in stock. Do they still make these or were they discontinued? Anyone know where I can find one? Thanks!
  7. Tonight I am trying grill fried chicken recipe that John has that at the Kamado Joe website recipe section. Only difference is I have the thighs in the marinade in a vacuum marinating container. I will post pictures of final product once finished.
  8. Hey guys, New Akorn owner here from Springfield Mo. I am assembling the grill tonight and want to do everything possible to ensure great cooks and the longest life possible. I have heard that I may need to seal up the ash pan to avoid air leaks with some kind of silicon. I have also read to season the grates to avoid rusting. I am reaching out to you Akorn masters for set up tips. Any knowledge would be appreciated. Thanks in advance. JKapp
  9. Hey there other kamado dragons, I just picked up my first grill ever. It was a tough choice and I was a hair away from choosing a texas style smoker grill. I'm glad I saw this sexy thing first. Gonna start er' up today! Quick question can I smoke anything without that dang 35 dolla stone?
  10. 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?
  11. Hi All Alan here, new to this forum and based in Thailand. After looking at buying a Kamado grill here I found it really difficult to purchase a quality product so sourced from overseas. Realizing a gap in he market in SE Asia we have set up a new brand - Dragon Egg. https://www.facebook.com/pages/Dragon-Egg/1019846181374707 Im here to learn about Kamado cooking recipes and techniques from fellow members.
  12. Hey guys..not really sure where to post this so feel free to move it wherever. Does anybody know of or suscribe to any BBQ/Grilling magazines? I'm not so much interested in "e-zines" since I get most of my email on my phone and don't feel like trying to read articles from an iPhone 5. I'm old school so I like to have a physical paper copy of something to read whether it be on the throne, or in bed before sleep. I've looked online and don't seem to find any major recommendations jumping out at me. Obviously there are plenty of books, websites, etc on the subject. But I have a short attention span and enjoy a small color publication(magazine) that I can flip through, check out bright pics, and get new ideas/recipes/techniques each month. Eventually I plan on getting APL's book and have my eyes on a few others, but this is what I'm really interested in right now. Looking forward to suggestions!
  13. Hello All! Just purchased a Big Joe yesterday and made my first meal last night: Cowboy ribeye, red potatoes and corn on the cob. I hope to smoke big pieces of meat: baby backs, beef short ribs, brisket, pork butt, etc. Really looking to try my hand at smoking my own ham this Christmas. My biggest struggle so far (you know, in 24hours) is getting the temperature right (over cooked the steak on one side) and dealing with the cool down time (pretty much all night). I'm an arts pastor at an evangelical church in the west suburbs of Chicago. I'm in charge of all things arts and media so I like long slow smokes to give me an excuse to slow down myself and take a breather. I've been cooking since I was twelve and cut my teeth as a grill man at Olive Garden during college turning out hundreds of steaks, chicken and fish with little room for error every night. I've done mostly off-set cooking on gas grills with chips and chunks for smoke for the last 5 years and I'm glad to finally have my big joe. Took lots of patience and quite a bit of saving but now I'm going to take every chance I get to fire that baby up. Thankful for this forum (used it to find out how long it takes to cool the grill or if there was a technique I was not aware of last night). Blessings, DTBubba
  14. Hey folks, New user here. Not only to the forums, to smoking but also grilling. I'm actually Indian by birth(living in Minnesota for the last 10 years and the US for 14+). I've always been fascinated by Indian curries and cook them rather well, and one thing I always wanted to learn was tandoori cooking, which I had no experience with. Sure I can prepare the pastes and marinate things..but..if i can't cook them well, it's worthless I was planning on making my own Indian tandoor at my new house(finally had some space), and wanted to line a metal drum with clay or bricks, create a latched door at the bottom of the drum and basically fire it at high heat to bake the clay. Well, walking around at Lowes, I saw this Acorn grill sitting there, wife found the aesthetics pleasing, was happy to spend $300+ on it instead of withstanding the nightmare of me rigging up a rig of my own. I'm sure it would have been a couple of bucks cheaper than the acorn(the drum tandoor/grill)..but...hell, for ~$300, I thought i'd give it a shot. Well, to say the least I'm relatively surprised. I made my first tandoori chicken today. Had a mishap early on, didn't realize that my skewers were too long, and the chicken basically slipped through it etc, etc, I ended up putting it on the grill, baked it for about 50mins @ ~290-320 and it worked out purrrrfect. Moist and delicious. I'm planning on the following in the future: 1) Rigging something up to hang skewers to cook food(tandoori chicken or indian/mugal kababs) 2) Controlling the temprature better. In India tandoor cooking is an art mastered by a few, a lot of them being traditional cooks. I doubt I'll find temprature ranges for various recipies anywhere, I'll just have to experiment a LOT. 3) Write a small database(that I might publish, maybe a flat file, nothing complicated) of Indian food and recipes+temps/times Regardless, great being here, have read the forums and the knowledge and techniques are immense . You folks have a great one. Cheers-T Here is the first dish--1st and it was fantastic:
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