See you in the stories tomorrow for an @embersonlybbq red, white and blue inspired backyard bbq 🇺🇸
kamadojoe.com
Jun 28, 2025Instagram
Will you give this a try? 📸 @bt.cooks Pancit Canton w/ Iberico Flank Steak 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.com
Jun 28, 2025Instagram
The Big Joe Konnected Joe is here and ready to deliver. 🔥Automatic Fire Starter 🔥Wifi Kontrol Fan from 225F – 700F 🔥450 sq. in of cooking space Take Kontrol of your grilling and smoking experience at the link in our bio! #kamado #grill #digital #charcoal #new #bbq #grilling
kamadojoe.com
Jun 27, 2025Instagram
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Jun 27, 2025Meta Ads
Action shot🔥 Tag us in yours for a chance to be featured! #kamado #grill #teamred
kamadojoe.com
Jun 26, 2025Instagram
Big Joe Konnected Joe 🔥 Just fired up the all-new @kamadojoe Big Joe Konnected Joe and it’s already changing the game! 🔥 This beast takes classic Kamado cooking into the future — with digital temperature control, auto-ignition, and smart app connectivity so you can monitor your cooks from anywhere. Plus, that legendary Big Joe size means you can smoke, grill, roast, or bake like a pro. First warm-up’s done — can’t wait to see what this thing can do next. Let’s go! 💨🍖 #BTCooks #KamadoJoe #KonnectedJoe #KamadoCooking #BBQ #Barbecue #Cooking #Grilling #OutdoorCooking #BackyardBBQ #TechMeetsTradition #TeamRed
kamadojoe.com
Jun 26, 2025Instagram
Grilling Deals for Fourth of July
kamadojoe.com
Jun 25, 2025Meta Ads
Surf n Turf Tacos 🥩 🦐 Carne Asada Marinade: * 3 lbs flap meat * 1/4 cup olive oil * Juice of 4 limes * 1 cup orange juice * 1/2 beer * 1 tbsp hot sauce * 1/2 cup chopped cilantro * 1/2 white onion, sliced * 1 jalapeño, sliced * 4 garlic cloves, chopped * 2 tbsp carne asada rub, 1 tbsp jalapeño lime rub (or sub: 1½ tbsp salt, 1 tbsp black pepper, 1 tbsp chili powder, 1½ tsp garlic & onion powder, 1 tsp cumin, 1 tsp oregano) Shrimp Marinade: * 1/4 cup beer * 1/4 cup olive oil * 1 tbsp W Sauce * 1 tbsp hot sauce * 1 tbsp Cajun rub * 1 tbsp Pork’N rub Salsa: * 2 avocados * 5 roasted tomatillos * Juice of 3 limes * 1/2 white onion * 1 jalapeño * 1/2 cup cilantro * 4 garlic cloves * 2 tbsp olive oil * Salt & pepper Tacos: * Tortillas * Cojita cheese * Chopped cilantro ⸻ Steps: 1. Marinate the Steak: Combine all carne asada ingredients in a bowl or bag with the meat. Cover and refrigerate for at least 6 hours or overnight. 2. Marinate the Shrimp: Mix all shrimp marinade ingredients and coat shrimp evenly. Let sit in the fridge for 30 minutes. 3. Make the Salsa: Fire up your Kettle Joe for high heat. Grill tomatillos and jalapeño until charred. Let cool, then blend with the remaining salsa ingredients until smooth. 4. Grill the Carne Asada: Grill flap meat directly over high heat. Flip every 1–2 minutes to build crust and cook evenly. Let rest 10 minutes, then slice thin against the grain. 5. Grill the Shrimp: Toss shrimp on the hot grill and cook 1–2 minutes per side until just opaque with light char. 6. Warm Tortillas: Throw tortillas on the grill for 30–60 seconds until soft and lightly charred. Keep warm in a towel. 7. Assemble Tacos: Add a layer of salsa to each tortilla, followed by carne asada and grilled shrimp. Top with crumbled cojita cheese and chopped cilantro. 📸 @smokenvine #surfandturf #shrimp #steak #tacos #recipe #kamado #grilling #bbq #teamred
kamadojoe.com
Jun 23, 2025Instagram
Kamado Joe Grilling Event at Lowes
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Jun 23, 2025Meta Ads
Rotisserie Leg of Lamb Pitas with Tzatziki & Greek Fries🔥 Ingredients: Lamb & Pitas * 1 bone-in leg of lamb * pitas * 1 cup cherry tomatoes, sliced in half * 1 cucumber, diced * ½ cup feta Marinade * ½ cup Worcestershire & soy sauce * ½ cup brown sugar * 6 tbsp Dijon mustard * 4 tbsp Chinese mustard * 6 tbsp lemon juice & oil * 10 garlic cloves, chopped * 3 tbsp ginger, chopped * 4 tbsp rosemary, chopped * 1 tbsp mint, 2 tbsp thyme, 1 tbsp oregano * 1 tbsp salt & pepper * 5 rosemary sprigs (basting) Tzatziki * ½ cup grated cucumber, squeezed * 1 cup Greek yogurt * ½ tbsp olive oil * 1 tbsp lemon juice * 2 garlic cloves, chopped * ½ tsp salt * 2 tbsp dill, 1 tbsp mint Pickled Onions * 1 red onion, sliced * ½ cup vinegar & hot water * 1 tbsp sugar * 1 tbsp peppercorns * 2 garlic cloves, chopped * 2 tsp salt Greek Fries * 4 russet potatoes, cut into fries * 1 bulb garlic, chopped * ½ cup feta * ¼ cup green onions or parsley Instructions 1️⃣ Marinade – Heat Worcestershire, soy, sugar, mustards, lemon juice, oil, garlic, ginger, rosemary, mint, thyme, oregano, salt & pepper until sugar dissolves. Cool. 2️⃣ Marinate Lamb – Score, coat in marinade, refrigerate overnight. Save some for basting. 3️⃣ Tzatziki – Mix all ingredients, refrigerate. 4️⃣ Pickled Onions – Combine vinegar, hot water, sugar, salt, peppercorns, garlic. Pour over onions, shake, set aside. 5️⃣ Cook Lamb – Kamado Joe @ 350°F. Rotisserie ~2 hrs, baste every 20–30 min, until 135–140°F. Rest 30 min. 6️⃣ Fries – Soak in ice water, pat dry, fry @ 400°F until golden. Toss with garlic, feta, herbs. 7️⃣ Assemble – Slice lamb, serve on pita with tzatziki, onions, tomatoes, cucumber, feta & fries. 📸 @smokenvine #recipe #bbq #lamb #greek #dinnerideas #rotisserie #joetisserie #feta #pitas #grilling #bbq #kamado #teamred
kamadojoe.com
Jun 22, 2025Instagram
Just here to remind you to stock up on charcoal before your next cookout😎 Shop Kamado Joe Big Block Lump charcoal at the link in our bio!
kamadojoe.com
Jun 21, 2025Instagram
Happy Frigging National Wagyu Day! 🥩 😋 👉 These are 2 of my favorite cuts and here’s how I cook them… Denver & Bavette Steaks + Mint & Cilantro Chimi METHOD ⬇️ 1️⃣ Season steak at least 2 hours in advance to allow salt to penetrate and dry brine the meat. 2️⃣ Cook & Flip steaks every 30 seconds over high heat (500-550°) on grill or pan until the crust develops and internal temp reaches 125° in the center. It should carry over approx. 5°-10° for a perfect medium rare. 3️⃣ Serve with chimichurri (ingredients below) and enjoy. I did a spin on a traditional chimi and added Mint and Cilantro from the garden… 🔥 @kamadojoe Pellet Joe + Karbon Steel Griddle 🐮 @southchicagopacking Wagyu Beef Tallow Spray 🥩 @hassellcattlecompany Texas Wagyu Use code HCCRB for 10% off 🔪 @wecswoodworking Custom Cutting Board. Use code KCFIRE to get 10% off! 🧑🍳 @thechefspress #nationalwagyuday #denversteak #bavette #wagyu #americanwagyu #grilledsteak #chimichurri #chimioneverything #kamadojoe #pelletjoe #teamred
kamadojoe.com
Jun 21, 2025Instagram
Homepage change from Kamado Joe
kamadojoe.com
Jun 21, 2025Homepage
Today we’re serving up flavor with these Bacon Wrapped Wild Turkey Bombs cooked on the Kamado Joe Jr🔥 Find the full recipe details at the link in our bio! #Kamado #JoeJr #charcoal #grilling #wildturkey #recipe #bbq
kamadojoe.com
Jun 20, 2025Instagram
🔥Wonton Pulled Pork Tacos🔥 With Hot Honey, Pickled Red Onions, Hot Sauce, Cojita Cheese, and Avocado Tomatillo Salsa. 🔥🌮 Here’s the full recipe 👇 Ingredients: Pork: * 1 bone-in pork butt * FYR Hot Sauce (binder) * Favorite BBQ rub * Melinda’s Hot Honey * FYR RED Hot Sauce Pickled Red Onions: * 1 large red onion, sliced * 4–5 garlic cloves * 1 tbsp black peppercorns * 1½ cups hot water * ½ cup white wine vinegar * 1 tbsp sugar * 1 tsp salt Avocado Tomatillo Salsa: * 3 avocados * 4 boiled tomatillos * 3 limes, juiced * ½ white onion * 1 jalapeño * ½ cup cilantro * 5 garlic cloves * 2 tbsp olive oil * Salt & pepper Tacos: * Wonton wrappers * Canola oil (for frying) * Cotija cheese * Chopped cilantro & lime wedges (garnish) ⸻ Instructions 1. Prep the Pork: Score fat cap, season with FYR Hot Sauce and rub. Refrigerate overnight. 2. Smoke: 250°F for 8–10 hours until probe tender (200–207°F). Wrap at 175°F if desired. Rest 2–3 hours. 3. Pickled Onions: Combine all ingredients in a jar. Shake and let sit. 4. Salsa: Blend all salsa ingredients until smooth. 5. Wonton Shells: Cut wrappers into 4” rounds. Fry in taco molds at 350°F for ~1 min until golden. 6. Assemble: Spread salsa on shell, add pulled pork, drizzle hot honey + FYR RED, top with onions & Cotija. Garnish with cilantro and lime. Pair with: A bold California Pinot Noir or Zinfandel 🍷 #gamechangertacos #wontontacos #pulledporktacos #bbqlife #hotandsweet #smokenvine #tacotuesday #kamadojoe #teamred #crunchytacos #avocadosalsa #bbqnation #reelsrecipe #fyr #wonton #wontons #bbq #wontontaco #minitacos #happyhour #appitizers #delicious #yum #bitesize #food
kamadojoe.com
Jun 20, 2025Instagram
The Big Dill Bacon Cheeseburger Pizza 1️⃣ Fired up the Kamado Joe Classic II, added a chunk of hickory wood, the DoJoe pizza oven and got it stabilized at 500f. 2️⃣ Worked and shaped some pizza dough before placing it on top of a pizza peel with some semolina flour on it. 3️⃣ Added pizza sauce, mozzarella and cheddar cheese, cooked ground beef, sliced Pickled Canadian Full Sour Dill Pickles, cooked bacon and diced white onions. 4️⃣ Launched the pizza into the DoJoe and let it cook for 8 mins. 5️⃣ Removed the pizza and garnished with shredded lettuce, sliced baby tomatoes and Gravelbourgh Savoury Dill Pickle Gourmet Mustard. @kamadojoe @pickledcanadian @gravelbourg_mustard #bigdill #bacon #cheeseburger #pizza #kamadojoe #teamred #pickledcanadian #dillpickle #dillpickles #gravelbourgh #gourmet #mustard #charcoal #grill #pizzaoven #bbq #backyardbbq #instagood #instafood #foodstagram #foodlover #foodie #goodfood #letseat
kamadojoe.com
Jun 19, 2025Instagram
Flavor level 1000🔥 Who would you share this with? Pulled Pork Esquites - Street Corn BBQ Style -Smoke an 8lb pork shoulder low and slow on the Kamado Joe Classic II -Rub down with All Purpose, Pork Rub, and a kick from some Sriracha. -Smoke at 300° for 5 hrs ‘til 170° internal, then wrap with butter, more rub, and a splash of Jarritos Tamarindo to finish at 205° — juicy, smoky, flavorful to the bone. The esquites: -Sweet corn cooked with avocado oil, seasoned with Chile Limón + Elote Seasoning, mixed with mayonnaise, crema, Cotija, butter, cilantro, and lime juice. Layer it up: -cilantro lime rice, black beans, esquites, pulled pork, pico de gallo, crema, more cilantro, microgreens, and a fresh lime wedge. 📸 @barragans_sd #pulledpork #esquites #streetcorn #bbq #grilling #kamado #pico #teamred
kamadojoe.com
Jun 18, 2025Instagram
The sound of flavor😍 📸 @bacusbbq
kamadojoe.com
Jun 18, 2025Instagram
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