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  1. Thanksgiving is rolling up on us once again and I wanted to do another Smoked Turkey video with a bit of a different flavor profile this year. This recipe definitely stands up and shouts! Brine Recipe: 2 gallons of ice cold water, divided 1 cup kosher salt 1/2 cup sugar or brown sugar 2 tbsp fresh thyme 1 tbsp ground mustard 1 tbsp peppercorns 1 tbsp granulated garlic 2 tbsp dried onion flakes 1 cup hot sauce (I use Frank's) Take about 8 cups out of the 2 gallons of water and put it in a small stock pot. Dissolve the salt and sugar in the water over low heat. Once that is dissolved,
  2. 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 Bee
  3. Here's my most recent fish cook... .turned out fantastic! Smoked Salmon Recipe: 1 large salmon filet cut into 4 or 5 pieces 2 cups brown sugar 1/2 cup kosher salt 1 tablespoon black pepper Honey to glaze The day before: Mix your brown sugar, salt, and pepper together and cover the bottom of a 9x13 baking dish with it. Place your rinsed and dried salmon filets on top of the sugar mixture and then cover the top of the filets with the rest of the mixture. Cover and refrigerate for 8 to 12 hours. Cook day: Remove the salmon filets from the brine. Rinse thoroughly and pat dry with
  4. My wife and I have been cooped up in our house for 2 weeks so we decided to take a drive just to get out. We drove down to Downtown San Diego to see what things were like and found a virtual ghost town. This video shows us driving up 5th in the Gaslamp District. Normally there would be thousands of people on the sidewalks and bumper to bumper traffic. Pretty surreal!
  5. In this video, you will find all of the information necessary to properly unbox and assemble your new Kamado Joe Classic III grill. I didn't think to make a video for the first one, so thought I would share tips I picked up from doing it a second time around.
  6. Huskers Aunt (My Niece) sent him a new toy that he loves. He also confiscated Bonnie's toy and was having a blast playing with them so we videoed it. Hope you get a laugh out of it like we did. Enjoy and thanks for looking.
  7. If you are looking for a perfect side dish to go with your Thanksgiving turkey, look no further! Whip up a batch of Scarborough Fair Dressing on your Kamado Joe! Ingredients: 1 1/2 pounds bread, cubed 1/2 cup unsalted butter 2 cups chopped yellow onion 2 cups chopped celery 3 1/4 cups low-sodium chicken broth 3 large eggs, lightly beaten 1/2 cup chopped fresh parsley 1/4 cup chopped fresh sage 2 tablespoons chopped fresh rosemary 1 teaspoon dried thyme 1 teaspoon sea salt 1 teaspoon ground black pepper Preheat your grill to 250°F and s
  8. Kamado Joe Smoked Chili Recipe Ingredients: 2 to 2 1/2 pounds cubed chuck roast or beef brisket Your favorite beef seasoning 2 yellow onions, chopped 1 red bell pepper, chopped 6 cloves garlic, chopped 2 tbsp cooking oil 1 tbsp ground cumin 1/4 cup chili powder 1/4 cup whiskey (or beer) 1 28oz can diced tomatoes 1 28oz can tomato sauce 2 15oz cans dark red kidney beans, drained and rinsed 2 tbsp honey salt to taste Directions: Preheat your grill to 225-ish and add several chunks of your favorite smoking wood. Cut your chuck roast or beef brisket into cubes (whatever size suits you be
  9. Here's the lastest revision of my Smoked Macaroni & Cheese recipe! You can use this recipe of your own favorite recipe and smoke it on the kamado! Smoked Macaroni & Cheese Ingredients: 2 to 2 1/2 cups uncooked macaroni noodles (cooked per box instructions) 1 1/4 cups milk 2 eggs, beaten 1/2 stick melted butter 4 strips of bacon, cooked and crumbled 1/2 teaspoon chipotle powder 4 cups shredded sharp cheddar cheese, divided Grated parmesan cheese Salt and pepper to taste Directions: Preheat your grill or smoker to 350°F. Cook the macaroni per box instructions and drain.
  10. Well folks, here's the finished product to go along with the teaser photo I posted earlier this week. I can't tell you how AWESOME this recipe is. The barbecue sauce and rub choices you use to make this will change the flavor profile, so be sure to use sauces and rubs that you really like! Kamado Joe Dutch Oven Brunswick Stew Ingredients: 1 pound of pulled pork bbq, pre cooked 1 pound of pulled chicken, pre cooked 1 28oz can crushed tomatoes 1 14oz can chicken broth 3 medium red potatoes, diced 1 medium yellow onion, chopped 1 12oz bag frozen cut okra 1 12oz bag frozen baby lima bean
  11. Hi Guys I am new here, so I am guessing this is the right place to post this video. This was my last bbq adventure, those ceramic grills really can spit out some flames! Check out this video
  12. Dough: 300 grams (2 cups plus two tablespoons) all purpose flour (100%) 195 grams (7/8 cup) lukewarm water (65%) 6 grams (3/4 tsp) salt (2%) 6 grams (1 1/2 tsp) active dry yeast (2%) 2 tbsp melted butter 1 1/2 to 2 tsp ground cinnamon Note: You can easily use a store-bought pizza dough for this recipe if you choose. Combine the yeast and water and let dissolve for 10-15 minutes. Add the melted butter. Wisk the dry ingredients together in a separate mixing bowl. After the yeast has dissolved, combine with the dry ingredi
  13. 4 cups cauliflower rice (make from whole cauliflower in food processor) 8 oz diced chicken breast (or your favorite meat/protein) tossed in 1 tsp oil 1 cup fresh or frozen green peas 1 cup diced carrots 1 cup diced onion 2 cloves minced garlic 1 tablespoon sesame oil 2-3 tablespoons soy sauce 2 beaten eggs Preheat your Kamado Joe to about 400 degrees in the dome. Place the cast iron wok on the lower position with the accessory rack and let the wok preheat with the grill. Brown the chicken in the wok, remove and set aside. Add the sesame oil and saute the onions and
  14. Recipe: Meatballs: Preheat grill to 250°F and add one chunk of smoking wood of your choice. 1lb ground beef 1 cup italian bread crumbs 1/2 cup finely minced onion 3/4 tsp salt 1/4 tsp black pepper 2 cloves of minced garlic 1/4 cup parsley 1/4 cup grated parmesan 1 lightly beaten egg Mix together completely by hand and then form into individual meatballs of whatever size you like. Place on the grill over indirect heat and cook until you reach an internal temperature of about 160°F. Remove from the grill and set aside. These can be done
  15. This was a fun cook... the soapstone cooking surface is definitely worth a look!
  16. OK guys... here's my video on the Buckboard Bacon process. This is the first time I have made bacon from shoulder meat instead of pork belly and I will probably NEVER go back. Shoulder meat is cheaper and I love the results. This cook was inspired from several previous posts on this forum but I used (for the most part) the recipe from Smokehowze's post here:
  17. Got fish? If you have a whole one give this a try!
  18. After a bit of time playing around and tweaking this grill, I'm very happy with it. The FireDisc grill is extremely well made and well purposed in my opinion. I'm gonna have a LOT of fun with this one...
  19. 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!
  20. Here's my new basic guide on how to prep and cook pork spare ribs.
  21. This is a recipe from Adam Perry Lang's "Serious Barbecue" book. Ingredients: Brine: 1 tablespoon crushed red pepper flakes (rehydrated in 2 tablespoons of boiling water) 4 cups peach nectar 2 cups water 1/4 cup kosher salt 1/4 cup brown sugar 4 cloves of garlic, peeled, halved, and finely minced 1 tablespoon freshly ground black pepper Seasoning Blend: 2 tablespoons chili powder 2 tablespoons dry mustard 1 tablespoon brown sugar 1 tablespoon garlic salt 1 teaspoon finely ground fresh black pepper 1 teaspoon cayenne pepper Glaze: 1 cup peach preserves Juice of 1/2 lemon 4 c
  22. 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 gri
  23. Hi All, Just to let you know, I've been quietly working on a comparison video of the Komodo Kamado 19.5" and the Big Green Egg. A short 1 minute preview (pictures only) has been posted on YouTube and is available here: http://youtu.be/GEhbYAGjBO8 The full video review will be available later this spring 2014. Cheers. KamadoCobra
  24. Here's an update and revision on an old favorite of mine! Kamado Joe Smoked Buffalo Mac & Cheese Ingredients: 2 1/2 cups uncooked macaroni noodles (cooked to package instructions) 1/2 stick (4 tablespoons) salted butter 1 1/4 cup milk 2 eggs, beaten 1/4 cup Frank's Red Hot sauce 1 tablespoon dried minced onion 1/2 tsp granulated garlic 2 cups shredded cheddar cheese (more for topping) Barbecue Rub for topping Plain Panko Bread Crumbs for topping Preheat your grill for indirect cooking to 375°F. Cook macaroni noodles per package instructions and drain. Return to stock pot. Add
  25. Oh Yea! Italian food on the Kamado Joe Grill is ALWAYS super delicious! I decided to toss on a pan of stuffed shells for dinner tonight and I"m glad I did! Here's the recipe: Ingredients: 1 12oz box of Large pasta shells (cooked per box instructions) 1 24oz container of low fat cottage cheese 8oz shredded mozzarella cheese 3/4 cup grated parmesan cheese (divided) 2 eggs, lightly beaten 1/2 tsp garlic powder 1 tsp dried oregano 1 tsp dried parsley 1 26oz jar spaghetti sauce Directions: Cook the shells per the directions on the box and place them in a bowl of cold water to stop the co
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