Homepage change from Kamado Joe
kamadojoe.com
Oct 18, 2025Homepage
Prime Rib Sliders 1️⃣ Make a garlic herb oil rub by combining: -1/4 cup olive oil -8 cloves garlic minced -2 tbsp fresh oregano chopped -1 tbsp fresh rosemary chopped -1 tbsp sea salt -1 tbsp cracked black pepper Rub this on all sides of a bone in prime rib and let it sit out at room temperature for 1 hour. 2️⃣ Get the Kamado Joe Pellet Joe smoking at 250f. Insert the MeatstickV into the prime rib and place it on the smoker. 3️⃣ In the meantime make some caramelized onions by heating some olive oil over medium heat. Add 3 sliced spanish onions and season with some salt and sugar. Once the onions have softened reduce heat to low and let them caramelize for about 1 hour stirring occasionally. 4️⃣ Light some charcoal in the Kamado Joe Classic II and get it to 500f. 5️⃣ Once the internal temperature of the prime rib hits 115f remove from the smoker and sear over charcoal for 2 minutes on all sides. Once it hits 125f remove and rest for 20 minutes which will bring the internal temperature to about 130f. Slice thinly with a sharp knife. 6️⃣ Assemble the sliders in a foil pan starting with the bottom half of some King’s Hawaiian rolls, monterey jack cheese, sliced prime rib, caramelized onions, havarti cheese and top buns. Brush them with some melted butter mixed with ranch seasoning. Wrap the tray with foil. 7️⃣ Get the Classic II setup for indirect grilling at 350f and place the tray of sliders on. After 10 minutes remove the foil and let them go another 5-10 minutes until the tops are nicely browned and the cheese is melted. 8️⃣ Make a horseradish cream dipping sauce by combining: -1/4 cup sour cream -2 tbsp horseradish -2 tsp mayonnaise -2 tsp Worcestershire -1 tsp Tabasco -1 tsp sriracha -salt and pepper to taste Slice the sliders up and serve with the dipping sauce. @kamadojoe @themeatstickig @kingshawaiian #primerib #sliders #kamadojoe #teamred #backyardbbq
kamadojoe.com
Oct 17, 2025Instagram
Homepage change from Kamado Joe
kamadojoe.com
Oct 17, 2025Homepage
🥨 Oktoberfest Sliders w/ Smoked & Beer-Braised Chuck Roast, Beer Cheese & Homemade Pretzel Buns 🍺🔥 Tender, smoky chuck roast braised in beer, topped with rich beer cheese and caramelized onions — all tucked inside soft, golden sourdough pretzel buns. The ultimate Oktoberfest bite. 🍻 ⸻ Ingredients 🥩 Smoked & Beer-Braised Chuck Roast • 3–4 lb chuck roast • Salt, pepper, garlic powder • 1 onion, sliced • 1 cup dark beer • 2 tbsp butter 🧅 Caramelized Onions • 2 onions, sliced • 1 tbsp butter • Pinch of salt • Splash of beer 🥨 Sourdough Pretzel Buns • 1 cup sourdough discard • ¾ cup warm water • 1 tbsp brown sugar • 2 tsp instant yeast • 2½ cups all-purpose flour • 1 tsp salt • 10 cups boiling water • ⅔ cup baking soda • 1 egg (for wash) • Coarse salt 🧀 Beer Cheese • 2 tbsp butter • 2 tbsp flour • 1 cup beer • 1 cup milk • 2 cups shredded cheddar • 1 tbsp Dijon mustard • Pinch of salt + cayenne ⸻ Steps 1️⃣ Smoke the Beef 🔥 Season your chuck roast with salt, pepper, and garlic. Smoke at 250–275°F for ~3 hrs until it develops a rich, smoky bark. 2️⃣ Beer Braise 🍺 Transfer the roast to a pan with sliced onions, butter, and dark beer. Cover tightly and cook ~2 hrs until fork-tender (205°F internal). Shred the beef in its braising juices. 3️⃣ Caramelized Onions 🧅 Melt butter, add onions and salt. Cook low and slow 30–40 min until golden brown. Deglaze with a splash of beer. 4️⃣ Pretzel Buns 🥨 Mix warm water, yeast, and sugar; let sit 5 min until foamy. Add sourdough discard, flour, and salt; knead 5–7 min until smooth. Cover and rise 1 hr. Shape into buns, boil 30 sec in 10 cups boiling water with baking soda, brush with egg wash, sprinkle coarse salt, and bake 450°F for 12–15 min until golden brown. 5️⃣ Beer Cheese 🧀 Melt butter, whisk in flour. Slowly add beer and milk until thick. Stir in cheddar, Dijon, salt, and cayenne until creamy. 6️⃣ Build the Sliders 🍔 Bottom pretzel bun ➤ pour beer cheese ➤ pile shredded beef ➤ caramelized onions ➤ top bun. ⸻ 🔥 Serve hot with a cold beer — Oktoberfest done right! 🍺🥨 #Oktoberfest #PretzelBuns #BeerCheese #ChuckRoast #BBQRecipes #BeefSliders #KamadoJoe #BBQReels #smokenvine #sliders #pretzels
kamadojoe.com
Oct 16, 2025Instagram
Lunchtime done right! 🔥 Fired up the @kamadojoe for indirect cooking at 120°C, seasoned the meat with PitmasterX Texas Seasoning (available at shop.pitmasterx.com), and let it slowly come up to a core temp of 52°C. 🍄 Added some shiitake mushrooms 🧠 Let it rest 🥃 Then seared the steaks in a cast-iron pan with a touch of whiskey Crispy crust. Juicy center. Exactly how lunch should be. 🤤 You can find our RECIPES online: https://pitmasterx.com/recipe/426/entrecote-with-shiitake-mushrooms #ad #pitmasterx #bbq #kamadojoe #steaklover #entrecote #whiskeysteak #bbqlife #grillmaster #handpolishedcastironskillet
kamadojoe.com
Oct 15, 2025Instagram
Roast Beef & Cheddar Sandwiches These were so good and a huge upgrade to the fast food version. Recipe • Cut the bottom round roast down the middle length wise ¾ of the way through. • Use @trybachans as a binder on the inside of the roast, then season the roast on all sides. • Stuff the roast with sliced onions then fold the roast back together and secure with butcher’s twine every 2-3 inches. • Let the roast sit in the refrigerator overnight then remove and let it come to room temp for 1 hour prior to cooking. • Place the roast on the @kamadojoe Big Joe Konnected Joe rotisserie at 275F for 1.5-2 hours with the coals banked to one side of the rotisserie. Use a foil pan underneath the roast to catch the drippings. • After 1 hour, baste the roast with beef tallow or melted butter using rosemary and thyme as the brush. • Remove the roast once it reaches an internal temp of 135°F then Place foil over top as it rests for 30 minutes then slice against the grain. • Thinly slice the roast against the grain using a meat slicer machine or a sharp knife. Assemble the cheese sauce by making the roux then add milk, seasoning and shredded cheddar cheese. Stir until fully melted. • Assemble the sandwich on a toasted onion bun with Arby’s sauce, roast beef, onions and melted cheese. Cheese sauce 2 tbsp butter 2 tbsp all purpose flour 1 tbsp SPG ½ cup milk (add more if needed) 1 cup shredded cheddar cheese #sandwich #delicious #cooking
kamadojoe.com
Oct 9, 2025Instagram
Homepage change from Kamado Joe
kamadojoe.com
Oct 9, 2025Homepage
This Tomahawk🔥 Recipe👇 🔴 Grill: Cooked on the Big Joe Konnected Joe Digital Charcoal Grill! 📸 @bt.cooks Ingredients: 1 tomahawk steak Favorite seasoning Chimichurri Butter 1 stick butter Chimichurri seasoning ½ tbsp red wine vinegar Salt & pepper Asian-Style Chimichurri 1 cup parsley 1 cup cilantro 6 garlic cloves 1 shallot 1 cup olive oil ¼ cup red wine vinegar 1 tbsp fish sauce 1 lemon, juiced 1 tbsp chili flakes Salt & pepper to taste Instructions: Cooked at 275F until 125F internal temp, then seared hot and fast to lock in the flavor.
kamadojoe.com
Oct 8, 2025Instagram
Pancit Canton w/ Iberico Steak 🇵🇭🔥 Pancit has a hundred variations across the Philippine Islands, but today we are making Pancit Canton. Tender, rich, and insanely flavorful, it takes this dish from traditional to next level. Iberico Pork, shrimp, chinese sausage, crisp-tender veggies, and egg noodles all stir-fried. Let’s go! Ingredients: 1 packet flour stick noodles (blanched with soy sauce + salt) 1 lb Iberico Flank Steak, thinly sliced 2 Chinese sausages, sliced 1 small onion, sliced 6 garlic cloves, minced 8–10 shrimp, shells removed 10–12 snap peas 1–2 carrots, julienned 1 small cabbage, chopped 1 tbsp oyster sauce 3 tbsp low sodium soy sauce Salt & pepper to taste 1. Blanch noodles in boiling water with soy sauce & salt. Set aside. 2. Season & sear Iberico flank steak (1–2 min per side). Set aside. 3. Cook Chinese sausage & shrimp (1 min per side). Remove. 4. Sauté onions & garlic until fragrant. 5. Add snap peas, carrots, cabbage—stir-fry for 2 min. 6. Stir in soy sauce & optional oyster sauce. 7. Toss in noodles, steak, sausage & shrimp. 8. Mix well, season to taste—done! 🔥@kamadojoe Big Joe III & Carbon Steel Wok 🪵@thegoodcharcoal Lump Charcoal #Pancit #filipinofood #HomeCooking #openfirecooking #pinoy #filipino #easyrecipes #Kamadojoe
kamadojoe.com
Oct 7, 2025Instagram
Homepage change from Kamado Joe
kamadojoe.com
Oct 7, 2025Homepage
Grilltoberfest Stir Fry in the Karbon Steel Wok! Recipe⬇️ Did you know that Karbon Steel: -Is lightweight: Easier to handle than cast iron with similar heat retention -Heats Quickly & Evenly: Responds like stainless, with fewer hot spots -Creates a natural Non-Stick Surface: Develops seasoning over time—no coatings, no chemicals -Handles High Heat: Built for the fire, perfect for kamado-style grilling Use code GRILLTOBERFEST25 now through October 12th to get 10% off our Karbon Steel collection! Recipe: 1️⃣ Get the grill stabilized at 400f and let the wok preheat for 5 minutes. Add sliced bacon and cook until browned. Remove and add 2 links of sliced kielbasa stirring occasionally until they have a nice colour then take them off. 2️⃣ Throw in one onion sliced, 4 cloves of garlic minced, 3 tbsp butter, 1/4 cup apple cider vinegar, 2 tbsp Gravelbourg German Style gourmet mustard, 1 tbsp sea salt and 1 tbsp cracked black pepper. Add one head of green cabbage sliced, mix and combine. 3️⃣ Put the bacon and kielbasa back into the wok give everything a good stir and let it cook for 10 minutes or so. 4️⃣ Plate and top with sauerkraut. 📸 @boltthrowerbbq #octoberfest #grilltober #wok #recipe #kamado
kamadojoe.com
Oct 6, 2025Instagram
🔥 Direct Heat Beef Rib Birria Tacos🔥 METHOD ⬇️ ✅ Season beef back ribs with coarse black pepper and seasoned salt and cook directly over the coals on top rack at 250-275° for 60 minutes meat side up. Flip and cook meat side down another 30 minutes or until internal temp reaches 180-190° and crust has set. ✅ For the braise, deseed 6 peppers listed below and remove stems. Sauté tomato, onion, garlic 3-4 minutes to soften, add in peppers and 2 cups beef stock and simmer for 10 minute. Pour sautéed mixture and braise ingredients below to blender. Blend until smooth. ✅ Pour braising liquid plus additional 4 cups beef stock over roast in a covered pan and cook 3-4 more hours at 225° until fork tender and internal temp reaches approx. 200-205° ✅ Remove roast and ladle the broth into a bowl. Rest roast for 30-60 minutes and pull meat into large shreds. ✅ Dip corn tortilla into layer of fat on top of broth and pan fry over medium heat for 30 seconds per side. Add meat & shredded Oaxaca or Mexican style cheese. Fold and fry on both sides at 1 minute per side. ✅ Add diced white onion and cilantro to the tacos and serve with lime wedges and the reserved broth for dipping after skimming off any remaining fat. Pro tip: Do not skim the fat before dipping the tortillas as that will help fry and crisp them up. Enjoy! BRAISE INGREDIENTS: - 4 DRIED GUAJILLO CHILES + 2 ANCHO, STEMMED & SEEDED - 4 GARMIC CLOVES -1 ROMA TOMATO -1 WHITE ONION, QUARTERED - 1 TSP CUMIN SEEDS - 1 TBSP PEPPERCORN - 1 TSP MEXICAN OREGANO - 2 CUPS BEEF STOCK - PINCH OF SALT & SUGAR OTHER INGREDIENTS: - 2 racks beef back ribs - Corn tortillas - 1 bunch cilantro, chopped - 1 white onion, finely diced - Lime wedges - Oaxaca or Mexican style shredded cheese PRODUCTS USED: 💨 @kamadojoe Big Konnected Joe 🌮 @elmilagrotortillasoficial Corn Tortillas 🧂 @fiestaspices Season All #birriatacos #birria #quesabirria #smokedbirria #kcfireandslice #tacos #taconight #iliketodip #kamadojoe #teamred
kamadojoe.com
Oct 4, 2025Instagram
It’s Cheesesteak Season on the Karbon Steel Griddle! Full recipe: Season extra thin, boneless short ribs with kosher salt and crisp up on the preheated griddle. Tear into small strips as you go. 3-5 minutes. Once cooked, remove from heat and add beef tallow to the griddle, followed by sweet onion and green peppers. Season with olive oil, kosher salt and pepper. Cook for 10 minutes or so. Once browned, add in shiitake mushrooms and cook until soft, 2-3 minutes. Add steak pieces back, top with provolone and mix until melted. 1-2 minutes. Serve on toasted French baguette and top with fresh grated Parmesan cheese. Enjoy! Use code Grilltoberfest25 for 10% off accessories.
kamadojoe.com
Oct 3, 2025Instagram
Rotisserie Bourbon Tri-Tip Sandwich w/ Tallow Fried Fries Pretzel buns, bourbon sauce, and tallow fries… Cooked on the Kamado Joe Joetisserie using the Karbon Steel Half Moon Pan🥨🥃🍟 Full recipe ⬇️ ⸻ 🥩 Ingredients Tri-Tip • 1️⃣ 2–3 lb tri-tip • @bearandburtons Wsauce (binder) • @kindersflavors Bourbon Steak & Cowboy Butter Rub • 🥨 Pretzel buns, toasted w/ butter • 🧀 Jack cheese • 🌱 Arugula Bourbon Sauce • 2 tbsp bourbon 🥃 • 1/2 cup ketchup • 1/4 cup brown sugar • 1 tbsp W sauce • 1 tbsp Dijon mustard • 2 tbsp maple syrup 🍁 • 1 tbsp hot honey 🌶🍯 • 1/2 tsp hot sauce • 1 tbsp apple cider vinegar Fries • 3 russet or gold potatoes, cut into fries 🍟 • 1–2 cups beef tallow • Kinders Garlic Butter seasoning ⸻ 🔥 Method 1️⃣ Season tri-tip with binder + rubs. Set Kamado Joe Joetisserie at 300°F. Place the Karbon Steel Half Moon Pan underneath to preheat. 2️⃣ Make the bourbon sauce: combine ingredients in a saucepan over medium-high. Simmer until thick and glossy. 🥃✨ 3️⃣ Cut fries, soak in ice water 20 mins. Heat tallow in the Karbon Steel Pan to 350°F. Fry until golden brown. Keep warm in the oven, or double-fry after slicing the tri-tip. Toss in garlic butter seasoning. 🍟🔥 4️⃣ Pull tri-tip at 127-130°F internal. Rest 20 mins, then slice thin against the grain. 5️⃣ Build it: toasted pretzel bun 🥨 + tri-tip 🥩 + bourbon sauce 🥃 + jack cheese 🧀 + arugula 🌱. Plate with the crispy fries. ⸻ ⚒️ The Karbon Steel Half Moon Pan does double duty — catching drippings while frying the fries. Best enjoyed with your favorite bourbon, an Old Fashioned 🥃, or an ice-cold beer 🍺. #KamadoJoe #Joetisserie #KarbonSteel #TriTip #BourbonBBQ #TallowFries #BBQTok #GrillLife #OutdoorCooking #BBQLovers #SandwichGoals #CookWithFire
kamadojoe.com
Oct 2, 2025Instagram
Teriyaki glazed rack of Kurobuta pork on the Konnected Joe🤤 📸 @bacusbbq
kamadojoe.com
Sep 30, 2025Instagram
Looking for the perfect game day appetizer? Look no further. These Bacon Cheeseburger Pickle Poppers are incredible🔥 Recipe⬇️ 1️⃣ Take some Pickled Canadian Full Sour Spicy Dill Pickles slice them in half and remove the insides with a spoon. 2️⃣ Make the filling by combining: -1 block room temperature cream cheese -2 jalapeño peppers finely diced -1/2 white onion finely diced -1/2 lb cooked ground beef -2 cups shredded cheddar cheese -1/4 cup water Mix together well and spoon mixture into a ziplock bag, snip the end off for easy piping. 3️⃣ Pipe the mixture into the dill pickle halves then wrap each one with a strip of bacon. 4️⃣ Get the Kamado Joe Pellet Joe smoking at 275f. Place the pickle poppers on and let them go for 45 minutes. Increase the temperature to 350f for the last 15 minutes to crisp up the bacon. 5️⃣ Let them cool off for 5 minutes then serve and enjoy! Shop the Pellet Joe at the link in our bio! 📸 @boltthrowerbbq
kamadojoe.com
Sep 29, 2025Instagram
The Karbon Steel Wok is where it's at🔥 Get 10% off now through 10/12 with code GRILLTOBERFEST25 Features of the Karbon Steel Wok: -High-grade carbon steel is perfect for stir fry, simmering and steaming -Constructed of pre-seasoned, non-stick carbon steel ensuring quick and easy clean-up -Stainless-steel handles for easy serving -Carbon steel material is as versatile as stainless-steel and conductive as cast iron -Use with any Kamado Joe, or other charcoal grills .
kamadojoe.com
Sep 28, 2025Instagram
Peruvian BBQ Chicken (Pollo a la Brasa) 🇵🇪🔥Recipe⬇️ 🔴 Grill: Big Joe Konnected Ingredients: 1 whole chicken ½ cup ground ají panca chilli pepper 1 head minced garlic 1 tablespoon ground cumin 1 tablespoon sugar 2 teaspoons smoked paprika 2 teaspoons dried oregano ½ cup soy sauce ½ cup vegetable oil for the marinade 1 lime juiced 1 cup beer Instructions Combine all the ingredients for the marinade and marinate the chicken overnight. Grill chicken over charcoal and your favorite cooking wood at 300° until the breast hits 155°. 📸 @bt.cooks
kamadojoe.com
Sep 27, 2025Instagram
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