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.
I just received a Pit Boss Kamado grill/smoker as a gift.
I don't know the first thing about how to properly use it.
I've been reading and viewing a lot of info available on line, but I'm not seeing much for a novice like me.
I will be firing it up tomorrow and start cooking.
Does anyone have advice for a beginner?
This spice blend would work equally well for pork or beef, I used beef of the 80/20 variety. The more fat the better.
1.5 pounds of ground meat
3 ts dried sage
1 3/4 ts salt
3 ts dried basil
1 ts ground black pepper
2 ts onion powder
1/2 ts dried marjoram
1 ts crushed red pepper
1 1/2 ts fennel seed
Combine spices only in a small bowl and mix them. This helps make sure you get even distribution in the meat. Then put the meat in a bowl and spread 1/3 of the spices and mix with hands until incorporated, then another 3rd, mix and finally the rest of the spice blend. Ball the meat, cover it tightly and place in the fridge for 24 hours to allow the flavors to develop. Next day form the meat in to 2 oz balls and press to 3/8" thick. Grill, pan fry or roast until done and enjoy!