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Interested in buying the kamado joe jr. Any feed back will be great! What accessories come with it? Is it okay to buy from amazon or should I just order through ace? What accessories are a must have? What type of charcoal? I'm used to cooking on a weber kettle. Is it a similar cooking style? Interested in learning smoking briskets and butts low and slow! Tips and tricks? I just bought my first fixer up house about a year ago so money is tight. So the junior is in my price range for right now!
I wanted to have some pulled pork made in advance for Father's day. I didn't make the typical 2-4 butts at once, only enough for a meal was desired. A 7+ pound butt was purchased (and was surprisingly well trimmed already). The meat had some minor trimming done to it, cross-hatched and rubbed. It was then slow smoked until it proved butter-tender (195-205 internal temperature depending on where it was measured). In this case, the "Texas cheat (foil)" was used once the butt hit 165 internal temperature. Sorry for the lack of final money-shot, it hasn't been served yet (it is for dinner today).
Today I ran across King Salmon marked down to $12.50 a pound. I decided to make a quick lunch of it. The salmon was rinsed then patted dry. A sweet soy glaze was lightly spread over the top surface of the salmon. Szeged seasoning was then sprinkled upon the sticky soy glazed surface. A fire with apple wood chunks was prepared in the Joe Junior. Once the temperature climbed to 140 (on its way to 220), the fish was put on to start smoking/cooking. The fish was pulled at an internal temperature of 140, and turned out moist and smoky.
Time, it is always a challenge on weekday cooks. By the time I get home, everyone is already hungry; they aren't in the mood to wait a couple of hours for a meal. Certainly burgers and dogs can be whipped up quickly, but for anything more imaginative, a bit more preparation is required. This dish has the advantage of being prepped in advance, and can be stored for weeks before final sear and serving. The technique is called Sous Vide. It involves vacuum sealing bags with the uncooked meatloaf inside. Then the bags are put into a circulating bath of water at 160 degrees for an hour. At this point, the meat has reached an internal temperature of 160, and is well-done. The inside of the package is pasteurized by the heat, and is safe for extended storage in the refrigerator. When the family wants a meal with near zero prep time, start your Kamado up for searing. Open a few packages, and throw them on the grill for a quick sear. Because the meat is already fully cooked, you are just shooting for the color and amount of sear you want the Meatloaf burgers to have. A note on the pictures, I also made classical meatloaf on the Big Joe, the Joe Junior was used for searing the patty (pictured). The recipe for the meatloaf can be found in my "meatloaf again" posting a few weeks back.