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Found 12 results

  1. Logan

    Porchetta on Joetisserie

    Someone had suggested making a porchetta on the Joetisserie. For those (like me) who aren't familiar with it, it is basically a pork belly with the skin on, rolled, cooked, and sliced for sandwiches and such. The goal is a buttery juicy interior and a crispy flakey exterior. And I think it was an outstanding success, if I do say so myself Whole pork belly, had to ask the butcher at the asian market for it. Sprinkled it with salt, sliced garlic, dried rosemary, and ground fennel seeds. Roasted on Joetisserie for about 3 hours, but fought to keep temperatures below 400, due to the grease keeping the fire going! Sorry I don't have any pictures of it sliced, but we sure enjoyed it.
  2. tommytkbbq

    Kamado Joe ComboJoe

    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!
  3. socaldave

    Costco - Torrance, CA

    Grillings everyone, I saw the Kamado Joe's at Costco in Torrance, CA. It'll be running through Sunday April 10th. Charcoal and Grills.
  4. Grillings Everyone, Kamado Joe Grills will be at Costco Wholesale in the city of Santa Maria, CA from Friday March 18 through Saturday March 26 with the 24" Big Joe, the 18" Classic Joe and the 13.5" Joe Jr. These grills come complete with a Sturdy Cart with locking caster wheels, Shelves, the Divide & Conquer Grille, grille accessories and a cover. (No cover for the 13.5" Joe Jr.) You can also pick up Kamado Joe Lump Charcoal at a great price. Don't miss the opportunity to get these models at rock-bottom wholesale prices with a Kamado Joe Manufacture Warranty from trusted Costco Wholesale. *** VERY IMPORTANT!!! *** ***You will need a Costco Wholesale Membership to purchase these grills.*** Contact David at 818-863-6197 Or just come out to: Costco Wholesale 1335 S Bradley Rd Santa Maria, CA 93454 (805) 928-8459
  5. Grillings Everyone, Kamado Joe Grills will be at Costco Wholesale in the city of Santa Maria, CA from Friday March 18 through Saturday March 26 with the 24" Big Joe, the 18" Classic Joe and the 13.5" Joe Jr. These grills come complete with a Sturdy Cart with locking caster wheels, Shelves, the Divide & Conquer Grille, grille accessories and a cover. (No cover for the 13.5" Joe Jr.) You can also pick up Kamado Joe Lump Charcoal at a great price. Don't miss the opportunity to get these models at rock-bottom wholesale prices with a Kamado Joe Manufacture Warranty from trusted Costco Wholesale. *** VERY IMPORTANT!!! *** ***You will need a Costco Wholesale Membership to purchase these grills.*** Contact David at 818-863-6197 Or just come out to: Costco Wholesale 1335 S Bradley Rd Santa Maria, CA 93454 (805) 928-8459
  6. Kamado Joe Grills will be at Costco Wholesale in the city of Garden Grove, CA from Friday March 04 through Sunday March 13 with the 24" Big Joe, the 18" Classic Joe and the 13.5" Joe Jr. Don't miss the opportunity to get these models at rock-bottom, wholesale prices from trusted Costco Wholesale. *** VERY IMPORTANT!!! *** ***You will need a Costco Wholesale Membership to purchase these grills.*** Contact David at 818-863-6197 Or just come out to: Costco Wholesale 11000 Garden Grove Blvd, Garden Grove, CA 92843 (714) 638-6308
  7. socaldave

    Hello all from Los Angeles, CA

    Grillings Good Folks, My name is David and I am new to Kamado cooking and so I'm looking forward to learning much about this new process from many of you. My experience is novice at best and this new interest is in part due to becoming a sales rep for Kamado Joe this past December for the Costco Roadshows. I'd like to put the word out on my schedule in case some of you may be interested in knowing my whereabouts of my Costco Roadshows. I do apologize if I have chosen the wrong place to post this information for you and respect any decision the moderators make. My intention is to post information on the Kamado Joe Brand, not to spam or become a nuisance to this forum in any way. I look forward to getting to know some of you and learning much more about Kamado style cooking. David Cantu
  8. mogulhuck

    Just bought a Classic Joe!

    After cooking with my Akorn for about a year (which I'm definately keeping) I bought a Joe today and I'm wicked excited to fire it up....It was a floor model at a store thats had it about a year so its the older style and didn't come with a heat deflector. I'm not sure where to buy one....maybe I need to buy the new divide and conquer set up? Any advice would be appreciated! Mogulhuck
  9. What's on the menu today? Pulled Pork. A fresh batch of rub was made. Two large butts were trimmed, scored, rubbed and sealed in vacuum bags for overnight. The next day they were put on the smoke. The pork will be slow smoked at 225 for about 12 hours. These pictures are from before the foiling, which was done when the butts started to dip in temperature (the dreaded stall). They already have a glorious color and wonderful aroma, even though they are only at 160ish. All of the pictures are named descriptively; hover your cursor over the image for more detail.
  10. I have been brainstorming about screwing one sheet of aluminum per side (or just the larger side) on my table. I love the idea of being able to disinfect and or doing more prepping outside right next to the grill. What do you guys think? Would set me back about 100.00 for just the large piece and about 150.00 for both delivered.
  11. First of all I loved my Akorn, really got me introduced to this style of cooking for sure. My neighbors loved the look of it and concept, especially the food that came out of it! So much so that when I upgraded to my Kamado Joe I traded the old Akorn to one of my neighbors with a talent for woodwork. Now he has made me a sweet table for my KJ!! Torture = having to look at my Joe Classic for a month sitting in my formal dining room just waiting to find a nest to sit in. Victory = I fired her up last night and I'm so excited. Question, how long does it take for the fire to snuff out completely? It seemed to take a while, I had to go to sleep so I am unsure about how long it truly took.
  12. Here's some pics from Tonight's Jumping Jack Honey BBQ Chicken cooks to perfection on the Island Grill Stone. The Chicken soaked for 24 Hours in a Honey, Lemon Juice, Jack Daniels Tennessee Honey, Fresh Cilantro, Celery Seed, Grapeseed Oil and Kamado Joe Homey BBQ rub. The chicken received an coating of Kamado Joe Honey BBQ rub before being added to the Island Grill Stone and Big Joe running at 350 F. The chicken was seared and roasted to 155F before being pulled from the stone. The zucchini was seared on the Stainless grates before being blackened on the Island Grill stone. Boy was this one tasty chicken dinner. Let the pics speak for themselves.
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