Kamado Joe | Particl Company Profile

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One grill, endless opportunities. What's your style?🔥 @embersonlybbq

Nourish by Taste Network lit up Miami F1 Week with a luxury culinary experience rooted in sustainability at the 1 Hotel South Beach. From planet-forward plates to fire-kissed flavor, the event celebrated culture, conscious cooking—and a few signature moments from Kamado Joe. 🌿🔥 #NourishMiami #ServeUpAdventure #KamadoJoe #SustainableFlavor 📸 : @laurenlynnmedia

Pork Belly Banh Mi Sandwich made on the Konnected Joe🔥 Ingredients: 3-4 lb skin off pork belly slab Scorpion Rub Umami Boost 1. Smoke at 250° for 4-5hrs until you hit an internal temp of 165-170° or when you have built a nice bark. 2. Wrap in butcher paper and cook until internal temp hits 203° and probe tender. 3. Rest for at least an hour before slicing. Sandwich Ingredients: French Bread Pate Cucumbers & Onions Pickled Daikon & Carrots Jalapeños Cilantro Maggi Seasoning Shop the Konnected Joe here: https://bit.ly/3JDUleP 📸 @bt.cooks

Make Momma proud with this smoked brisket quiche for Mother’s Day. This is also a great use for leftover brisket and is sure to elevate any brunch. 🍳 🥧 🧀 ➡️ Brisket Quiche Method •Make custard below and set aside •To a 9” thawed frozen pie crust, add the following: •3/4 to 1 cup of leftover brisket •1 cup of shredded mozzarella •2 TBSP green onions •Add custard mixture below •Top with 3/4 cup cheddar and a sprinkle of green onion •Bake on Smoker or Oven at 375° for 30-45 minutes until toothpick comes out clean •Top with more green onion and rest for 10 minutes ➡️ CUSTARD Whisk to combine -6 eggs -3/4 cup of heavy cream -1 teaspoon of salt, pepper and garlic powder 🔥 @kamadojoe Pellet Joe 🧂 @lanesbbq SPG 🌶️ @yellowbirdsauce Jalapeño Hot Sauce 🔪 @wecswoodworking Custom Board (use code KCFIRE for 10% off) #brisket #brisketquiche #mothersday #mothersdayeats #mothersdaybrunch #kamadojoe #teamred #mothersdayrecipes #kcfireandslice

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Smoked Banana Pepper Poppers 📸 @bacusbbq Ingredients: 3 banana peppers (whole) 6 oz cream cheese 3/4 cup shredded cheese 2 tbsp bbq seasoning of choice 6 slices thin cut bacon 1/4 cup bbq sauce of choice Directions: 1. Slice the banana peppers in half lengthwise. Remove the seeds. 2. Mix the cream cheese, shredded cheese, and bbq seasoning. Fill each banana pepper half with the cheese mixture using a small spoon. Wrap each banana pepper half with 1 slice of bacon and place them on a wire rack. 3. Heat your smoker to 250 degrees F. Add wood of choice to smoke with. I use apple or pecan. Smoke the peppers for 15-30 minutes. 4. Remove the peppers from the smoker and then turn the heat up to 375 degrees F. Place the peppers back on the grill and bake until the bacon is crispy, around 30-45 minutes. 5. Smother the peppers with the bbq sauce and cook for another 5 minutes. Remove from the grill, let cool for 5 minutes or so, and dig in. #recipe #bananapeppers #poppers #appetizer #smoked #creamcheese #grillingseason #bbqmonth #bbq #grilling #charcoal #kamado #kamadojoe

Homepage change from Kamado Joe

Where we would rather be, and what we would rather be doing.⬆️ Happy Wednesday! 📸 @smokenvine #kamado #teamred #joejr #charcoal #grilling #bbq #timelapse #springgrilling #bbqmonth #kamadojoe #vacation

These Smoked Meatball Subs are a must try🔥 Recipe: -ground bison -ground pork -diced onions -minced garlic -Sweet Heat sauce -worcestershire sauce -freshly grated parmesan cheese -parsley -Italian breadcrumbs -2 beaten eggs -salt, pepper and red chilli flakes 1. Combine and roll into meatballs then place on a wire rack. 2. Get the Kamado Joe smoking at 250f and let go until they hit 150f internal, about 40 mins or so. 3. Place them in a cast iron pan and add Marinara sauce. Let them simmer for about 20 mins. 4. Hollow out the top of a freshly baked bun and add provolone cheese, the meatballs, another layer of provolone melted with a torch, more marinara, grated parmesan cheese and parsley. 📸 @boltthrowerbbq #meatball #sub #recipe #dinnerideas #smokedmeat #kamado #grilling #bbq #teamred #charcoal

AL PASTOR TACOS on the JoeTisserie 🔥🐖🔥 Happy Cinco de Mayo! 🇲🇽 Nothing better than shaved pork off the JoeTisserie, with grilled pineapple, a smoky tomatillo-poblano salsa, and avocado crema! 😋 WHAT YOU NEED: • 6-8lbs pork shoulder (thin sliced) • 1 whole pineapple (cut 2 thick chunks for the spit, dice after cooking) • 1 small white onion, diced • Corn tortillas • Chopped cilantro, lime wedges ⸻ MARINADE (Adobo): • 8–10 dried guajillo chiles • 4 dried ancho chiles • 6 garlic cloves • 1/2 cup white vinegar • 1/2 cup OJ • 2 chipotles in adobo (optional) • 2 tbsp achiote paste • 2 tbsp Mexican oregano • 2 tsp cumin • 2 tsp black pepper • 2 tsp salt • 1 tsp cinnamon • 4 tbsp brown sugar • 2 tsp Blazing Starr Reaper Rub Toast chiles, soak in hot water 10 min, blend everything into a smooth marinade. ⸻ MARINATE IT: Coat pork slices in marinade. Chill min 4 hrs or overnight. ⸻ STACK IT: Skewer 1 pineapple chunk → stack pork → top with 2nd pineapple chunk. Secure tight. ⸻ SPIN IT: Set Kamado Joe to 350F. Spin on JoeTisserie 1.5–2 hrs. As outer pork chars, shave it off, let the next layer keep cooking. Repeat for juicy, caramelized layers. ⸻ DICE THE PINEAPPLE: Remove grilled chunks, dice ’em up — that’s your sweet taco topper. ⸻ MAKE THESE SAUCES: Roasted Tomatillo Salsa: • 4–5 tomatillos • 2 poblanos • 1 jalapeño • 1/2 white onion • 3 garlic cloves • 1/4 cup cilantro • Juice of 3 limes • Salt & pepper Roast Peppers & Tomatillos. Blend everything. Avocado Crema: • 2 avocados • 1/2 cup sour cream • Juice of 3 limes • 1 garlic clove • 1/4 cup cilantro • Salt & pepper Blend until smooth. ⸻ BUILD YOUR TACOS: Warm tortilla → avocado crema → shaved pork → diced grilled pineapple → roasted tomatillo salsa → chopped onion + cilantro → squeeze of lime. ⸻ 🔥 Tag someone who needs to try this #KamadoJoe #JoeTisserie #AlPastor #BBQtacos #smokenvine #teamred #tacos #tacotuesday🌮 #cincodemayo #happycincodemayo #alpastortacos #bbq #delicious #foodporn #reels #yum #mexicanfood #streettaco #taco #homecooking #rotisserie #pineapple #sogood #letsgo

Beef and Marsala Lasagna🤤 Would you give it a try? 📸 @smoke_shack_ni

Smoked Carnitas & Roasted Tomatillo Salsa Save this one — smoky, citrusy, crispy carnitas with a spicy salsa that hits just right. Perfect for Cinco de Mayo! 🇲🇽 Ingredients: For the Carnitas: * 4–5 lb pork shoulder, cut into 3–4” chunks * Bear & Burtons Fireshire as a binder * 2 tbsp kosher salt * 1/2 tbsp black pepper * 1 tbsp cumin * 1 tbsp garlic powder * 1 tbsp smoked paprika * 1 tbsp chili powder * 1 tsp Mexican oregano * 1/2 tsp cinnamon * Optional: 1 tbsp Blazing Star Pork’N rub * 4 cloves garlic, smashed * 1 white onion, quartered * 1 cup fresh orange juice * 1 bottle (12 oz) Mexican Coca-Cola * 1 cup chicken broth * 2 bay leaves * Lard or oil for crisping * Diced white onion for serving * Chopped cilantro for serving * Limes wedges for serving For the Roasted Tomatillo Salsa: * 4–5 tomatillos, husked * 1 poblano pepper * 2 serrano peppers * 1 white onion * 4 garlic cloves * 1/2 cup fresh cilantro * 1 tbsp olive oil * Juice of 3 limes * Salt & Pepper ⸻ Instructions: 1. Prep & Season: Mix all dry spices (including Blazing Star Pork’N if using). Apply binder and coat pork chunks evenly and set aside. 2. Smoke: Place seasoned pork on the smoker at 250°F (apple or pecan wood recommended). Smoke until internal temp reaches 160–165°F — about 3 hours. 3. Make the Salsa: Roast tomatillos, poblano, serranos, onion, and garlic until blistered and slightly charred. Let cool. Blend with cilantro, olive oil, and lime juice until smooth. Refrigerate until ready to serve. 4. Braise the Pork: Move smoked pork to a Dutch oven with garlic, onion, orange juice, Mexican Coke, chicken broth, and bay leaves. Cover and braise at 275°F until the pork is fall-apart tender (195–205°F), about 2–3 more hours. 5. Shred & Crisp: Remove pork from liquid, shred, and crisp in a skillet with lard or under the broiler. Spoon a little of the braising liquid over the pork to keep it juicy. 6. Serve: Top with chilled tomatillo salsa, chopped onion, cilantro, and lime juice. #tacos #tacotonguetuesday #carnitas #cincodemayo #carnitastacos #kamadojoe #smokenvine #bbq #bbqnation #mexicanfood #taco #homemade #homecooking #delicious #smokedcarnitas #bbqfood #yum #cocacola #tacolovers

The McRib is BACK...in your kitchen! 📸 @stevens_smokehouse

Wing Wednesday! You've got to try these hot wings by @izzygrillz🔥

Have you tried the Caveman method? 👀 📸 @bartlowsbbq