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Found 117 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. 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.
  3. John Setzler

    Scarborough Fair Dressing

    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 set up for indirect cooking. Cube your bread and spread it out on a baking tray. Place on the grill for 30-60 minutes to dry out cubes. Remove from grill and set aside. Increase the temperature of your grill to 350°F. In a 12" skillet or cast iron pan, melt the butter and cook the onions and celery over medium high heat for about 15 minutes until softened. In a large bowl, combine the onion mixture, bread, broth, eggs, parsley, sage, rosemary, thyme, salt and pepper. Mix completely and return to the 12" skillet. Cover with foil and cook on the grill for 20 minutes. Remove the foil and cook for another 20-25 minutes until lightly browned. Enjoy!
  4. 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 best. Place them in a shallow pan and season them liberally with your favorite beef bbq seasoning rub. Place the pan on the grill and let the meat smoke for 60 to 90 minutes. In a dutch oven, add the cooking oil, onions, red bell pepper and saute for 6 to 7 minutes. Add the garlic, cumin, and chili powder and saute for another minute or two. Add the whiskey or beer and sautee for another minute. Add the tomatoes, tomato sauce, kidney beans and the smoked meat to the dutch oven and mix well. Add two tablespoons of honey if desired to help cut the acidity of this recipe. Return the dutch oven to the grill, uncovered. Raise the grill temperature to 275-300 degrees and cook uncovered for 60-90 minutes, stirring every 20-30 minutes. Add salt to taste during this stage of the cook. Put the lid on the dutch oven and simmer for another 60-90 minutes. Remove from the grill and let cool for 10-15 minutes. Serve and garnish with shredded cheddar cheese and chopped green onions! Enjoy!
  5. John Setzler

    Smoked Macaroni & Cheese

    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. Add the milk, eggs, melted butter, chipotle powder, 2 cups of the shredded cheddar, and some grated parmesan cheese back to the drained macaroni and mix well. Transfer to your baking dish. Top with remaining shredded cheddar and a little more grated parmesan cheese. Add cracked black pepper to taste. Cook on the grill at 350°F for 30 minutes and then ramp the temp up to 400 degrees and cook until golden brown on top and bubbly in the center, about 10-15 more minutes. Let cool, serve, and be BLOWN AWAY!
  6. 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 beans 1 12oz bag frozen whole kernel corn 1 18oz bottle of your favorite bbq sauce 1/4 cup brown sugar 1 tablespoon of your favorite BBQ rub 1 teaspoon salt Directions: Preheat your grill to 275°F and set up for indirect cooking. Combine all the ingredients in a 6 quart dutch oven and mix thoroughly. Place the dutch oven on the preheated grill and let simmer for about an hour. After an hour, remove the lid and stir to mix well. Taste test to see if you need any additional salt. Replace the lid and let simmer for another 1 to 2 hours. Remove the dutch oven from the grill and let cool with the lid on for 20 minutes or so and serve!
  7. John Setzler

    Smoked Salmon

    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 paper towels. Let sit on a rack at room temperature for two hours until the pellicle forms on the surface of the fish. Preheat your Kamado Joe grill to 150-160 degrees and add a couple chunks of wood for smoke. Lightly grease your grill and put the salmon filets on for 2 hours. Keep the lid CLOSED to keep your temperature down! Glaze the filets with honey for the last 30 minutes of the cook! Enjoy!
  8. 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
  9. John Setzler

    Strawberry Pizza

    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 ingredients and knead by hand or in a mixer with a dough hook until there is no sign of dry flour left. Cover with plastic in mixing bowl and let rise until doubled in size, about 1 hour. Preheat the grill to 375°F and set up for indirect cooking on a pizza stone. Make your glaze drizzle: Wisk together: 1 cup powdered sugar 2 tbsp milk 1 to 2 tsp vanilla extract After your dough has risen, form it out into a 12-14 inch diameter pizza crust. Put it on the grill and cook it by itself for about 10 minutes. Remove it from the grill. Spread cream cheese frosting over the surface of the crust (See recipe below). 4 oz butter, softened 4 oz cream cheese, softened 2 cups powdered sugar 1 tsp vanilla extract Mix together completely Spread Strawberry Pie Filling over the surface (or any other pie filling or combination of pie fillings that you might like. Return to the pizza stone on the grill for another 10 minutes. After that 10 minutes. sprinkle on some chocolate chips and cook for another 5 to 8 minutes. Remove from the grill and let cool for 10 minutes and then drizzle with your glaze.
  10. John Setzler

    Cauliflower Fried Rice

    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 the carrots until the carrots soften, about 5 minutes. Add the garlic and continue stirring for about one minute. Add the cauliflower rice and stir constantly for 5-6 minutes. Add the peas and stir for another minute or two. Add the chicken back to the wok and mix completely. Push the mixture to the back of the wok and add the beaten eggs. Cook the eggs and mix with the rice. Add the soy sauce and stir for another minute or two. Remove from the wok and serve hot! Enjoy!
  11. John Setzler

    Baked Spaghetti & Meatballs

    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 in advance and put in the refrigerator until ready to use. Sauce: Preheat small dutch oven over medium heat. Preheat grill to 375°F and set up for indirect cooking. 2 tablespoons olive oil 2 finely chopped onions 4 cloves minced garlic 1 28oz can crushed tomatoes 1 15oz can tomato sauce 1 1/2 tsp salt 2 tablespoons balsamic vinegar 2 tablespoons sugar 1 tablespoon garlic powder 1 tablespoon dried basil 1 tablespoon dried tarragon 1 tsp crushed red pepper flakes (OPTIONAL - makes it spicy!) Add the olive oil and onions to the dutch oven and sautee for 8 minutes or so until the onions are softened. Add the minced garlic and stir for another minute or so. Add the remaining ingredients and bring to a simmer. Let simmer uncovered for 10-15 minutes. Place the cover on the dutch oven and let simmer for an hour or so or until ready to use. 1 16oz box angel hair pasta (or past of your choice) cooked to instructions on packaging. Mozzarella cheese to taste Parmesan cheese to taste Add the cooked pasta to a 12" cast iron skillet that has been greased. Ladle in the sauce. Place the meatballs on top of the sauce. Top with mozzarella cheese and some parmesan if desired as well. Place pan on grill and cook at 375°F until bubbly and browned on top. Allow to cool for 10 minutes or so and serve! Enjoy!
  12. This was a fun cook... the soapstone cooking surface is definitely worth a look!
  13. John Setzler

    Setzler's Buckboard Bacon

    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:
  14. John Setzler

    Whole Red Snapper

    Got fish? If you have a whole one give this a try!
  15. John Setzler

    FireDisc Grill Review and Demo

    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...
  16. 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!
  17. Here's my new basic guide on how to prep and cook pork spare ribs.
  18. 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 cloves garlic, finely minced 1 tablespoon apple cider vinegar 1 tablespoon fresh rosemary leaves 1 teaspoon coarsely ground black pepper 1/4 cup vegetable oil 6 tablespoons melted unsalted butter Directions: Mix your brine ingredients and put the pork tenderloins in a ziploc bag with the brine and let marinate for at least two hours and up to overnight. Setup your grill for two-zone direct and indirect cooking. Combine your seasoning blend ingredients and use to coat the pork tenderloins liberally. After coating, let sit for 15 minutes. Combine the glaze ingredients and put in a flat pan. Place the tenderloins on the hot side of your grill and move constantly until you start to get a char on the outside. During this process, roll the tenderloins periodically in the glaze. Do this 3 or 4 times during the charring process. Once you have charred the outside sufficiently, move the tenderloins to the indirect side of the grill and cook until you have an internal temperature of 145-150 degrees, basing occasionally with the glaze. When you reach an internal temp of 145-150 degrees, remove from the grill and rest for about 10 minutes, slice, and serve!
  19. John Setzler

    BBQ Smoked Chicken Leg Quarters

    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.
  20. 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
  21. John Setzler

    Smoked Buffalo Mac & Cheese

    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 the butter, milk, eggs, hot sauce, minced onions, granulated garlic and 2 cups of shredded cheddar cheese and mix completely. Transfer to baking dish. Sprinkle additional shredded cheddar cheese to cover the top of the macaroni. Sprinkle on some of your favorite barbecue rub. Cover the top with plain panko bread crumbs. Cook on the grill for 45-55 minutes or until sufficiently browned on top. Cool for a few minutes and serve HOT!
  22. John Setzler

    Stuffed Shells

    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 cooking process. Mix together cottage cheese, mozzarella cheese, 1/2 cup Parmesan cheese, eggs, and garlic powder. Rub the dried herbs in the palms of your hands to pulverize them, and stir into the cheese mixture. Stuff mixture into the shells. Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes, or until bubbly. Let stand 10 minutes before serving. Enjoy!!
  23. Hey JOE fans! Welcome to the September 2015 episode of "Joe Talk!" In this episode of Joe Talk I would like to introduce you to the basic idea of sous vide cooking techniques and how we can integrate that with our JOEs! I have partnered with NOMIKU for this project and have been given a discount code to share with you if you are interested in purchasing a NOMIKU Classic model sous vide immersion circulator. The $50 discount code is: KAMADONOM and you may purchase this product here: http://www.nomiku.com/collections/featured/products/nomiku-sous-vide Stay tuned for some upcoming sous vide cooking in conjunction with the Kamado Joe grills here on the Kamado Joe Cooking Channel!
  24. Gotta try these for your New Year's Eve party or for Game Day!
  25. John Setzler

    Smoked Cheese Grits

    This weeks' video comes from Chris Lilly's "Fire & Smoke - A Pitmaster's Secrets" cookbook: If you want to ROCK your breakfast table, or rock your table for any other meal where GRITS would be an appropriate dish or side dish, you MUST try this recipe! Smoked Cheese Grits: Ingredients: 1 1/2 tsp salt 1/2 tsp freshly ground black pepper 1/2 tsp garlic powder 1 1/2 cups quick (5-minute) grits (not instant) 1 1/2 sticks (6 ounces) unsalted butter 8 ounces grated sharp cheddar cheese (I used extra sharp) 4 ounces grated muenster cheese 1/3 cup whole milk 3/4 tsp worcestershire sauce 3/4 tsp hot sauce (I used Sriracha) 3 eggs, lightly beaten Directions: Preheat your grill to 350°F and set up for indirect cooking with a light smoke wood for flavor and aroma. In a saucepan, add 5 cups of water and then add the salt, black pepper and garlic powder. Bring to a boil. Once boiling, add the grits and stir to remove any lumps. Reduce the heat to low, cover, and cook for 7 minutes, stirring occasionally until the grits start to thicken. Remove from the heat, add the butter, cheeses, milk, worcestershire sauce, and hot sauce and mix completely. Let sit uncovered until the grits are no longer hot to the touch then mix in the beaten eggs. Pour the mixture into a 10-inch cast iron pan. Place the pan on the grill and cook for 50-60 minutes or until the grits have browned across the top. Remove from the grill and let cool in the pan for 10 to 15 minutes. Serve HOT! Enjoy!!
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