One of my favorite dishes to make on my Kamado Joe is spatchcocked (butterflied) chicken.
This delicious dish couldn’t be more straightforward and simple to make.
1. Start with a grass fed, preferably organic chicken. I typically use Bell & Evans. They simply taste better than normal fare at supermarkets.
2. I have my chicken spatchcocked at my butcher. It’s an easy technique (just do a YouTube search and you’ll see countless examples of it being performed) but I’d rather have him do the cutting as I don’t have proper shears at my house.
3. Clean the bird thoroughly with cold water then pat dry
4. Hit the bird with seasoning. I’ve been using Pixie Dust as well as a smattering of coarse sea salt and pepper. I’ll also give the bird a good massage with extra virgin olive oil, prior to seasoning with the rub.
5. The kamado is fired up and the bird gets placed ribs down. We want this so the ribs will insulate the breasts from getting overcooked.
6. I cook the bird at around 375 degrees F. When the KJ gets to temp then I’ll toss a wood chunk or two in there. At this point I’ve only used Hickory but will be trying Pecan and Apple soon.
7. Cooking time should be around 1 hr…maybe a little bit longer. Breasts should be 155F, thighs and legs should be 170F.
At this point you should have a bird with a lovely, crunchy tan on her. Let her sit for about 10 mins then it’s time to start cutting into pure succulence!
Yesterday we received our shipment of Joetisseries (Kamado Joe rotisserie system).
Even with a massive winter storm about to bear down on us, I raced home after work, set up the Joetiss, seasoned up a Bell & Evans bird and let the
JoeTiss go to work.
Keep in mind that I barely seasoned the bird because I was strapped for time. I used some coarse sea salt, pepper, extra virgin olive oil and Pixie Dust.
As for the fire, I used KJ lump hardwood charcoal and soaked apple wood chips.
The results were absolutely off the charts and probably better than anything I have produced on the Kamado Joe or Memphis Grill.
I can only imagine what the results are going to be if I properly season the bird – how about stuffing the cavity with some aromatics, juniper berries, grapes, rosemary/sage twigs tied together. What about if I brined it? The possibilities are endless!
The “Joetisserie” is coming to Curto’s soon!
My peeps at Kamado Joe have told me that they are finalizing packaging so it can be offered internationally as well as in the US. The Joe-tisserie will be on the way soon folks and Curto’s will be the first to offer it in NY.
I knew the ribs I made on the 4th of July were really good due to my family’s reaction to them at dinner time, but after I took a look at Amazinribs.com picture of the “perfect” baby back rib, I realized I came damn close to nailing it! This was a special cook b/c I finally decided to break out of my conservative shell of cooking burgers and chicken breasts and decide to tackle the iconic babyback rib. I incorporated rubs, a mop sauce, a rib rack and
used Kamado Joe Hickory wood chunks to create a flavor bomb.
I was guided by Steve Raichlen’s “First Timer Ribs” recipe which calls for cooking the ribs at a hotter temp (350 degrees as opposed to 225) which results in a shorter cooking time (1.5 hrs). I used a 4×4 rub combination again via Mr. Raichlen
– onion powder
– sea salt
I also used a Raichlen recipe for a mop sauce which I applied several times throughout the cook to keep ribs moist. This consisted of: bourbon, low sodium soy sauce, salted butter and apple cider.
Result – incredible juicy ribs surrounded by a tasty, aromatic bark.
Family loved them! Enjoy the pics and remember to call or visit us at Curto’s for all your kamado needs.
First time I opened the lid to check the ribs. What a smell!
Ribs are getting closer to the finish line. I pulled them about 5-10 mins after this was taken.
Ribs are finished and waiting to be cut.
Note the subcutaneous pink rim – that’s the smoke ring and that means you’ve nailed it!
Four weeks after I received my Kamodo Joe Grill I continue to grill (and drink ice cold beer) at a pace that would make any Texan pitmaster proud…and I am happy to say I am doing a helluva job (go ask my wife).
I was anticipating a steep learning curve with multiple ruined dishes but that hasn’t been the case. So far I’ve only scorched a beef shish kebob, a pork chop and a few hamburgers. To make your grilling lives easier I will post my mistakes and victories here, and to start you off check out this guide that Kamado Joe supplied me with. It’s a great one-sheet on best practices to get the most out of your Joe. My comments where warranted follow in italics.
A Cross Section of the Exclusive Kamodo Joe Divide and Conquer Cooking System.
Kamado Joe Charcoal & Air Flow Tips
1 – Build a mound that starts just below the holes in the side of the firebox with the peak of the mound poking just below top of the fire ring
2 – Build mound with large chunks at the bottom and smaller ones as you build up I’ve learned that if you just dump the charcoal in without arranging it like a mini mountain, smaller pieces can block the air holes which will prevent you from reaching grilling and searing temperatures
3 – Charcoal can be re-lit 2-3 times for multiple cooks. Use the ash tool to stir the used charcoal so the ashes fall through the fire grate. Add 1/3 new charcoal to existing and build a new mound. A full firebox of fresh charcoal is recommended for smoking and searing temps.
Kamodo Joe Lighting Tips
1- Light the charcoal with a fire starter or two and open the bottom draft door and open the dome up I use 2 fire starters and it typically takes me about 10-15 minutes to get to temperature so it’s not that far removed from a gas grill in terms of waiting time for the right temp
2 – Wait 8-10 minutes for a small bed of embers to form
3 – Close the dome, open the top vent fully and adjust the air flow as needed as you near the target temperature
VERY IMPORTANT – NEVER USE LIGHTER FLUID – YOU MAY VOID THE WARRANTY
Controlling the Kamodo Joe Temperature
1 – Close the lid and fully open the top vent
2 – When you are 25 degrees from your target temp close the top down to about 1/4 open We call this coasting to your temperature
3 – Wait one minute and close or open the top vent to lower or increase the temperature. A 1/4″ move can alter the temperature by as much as 25 degrees
Achieving Low Temperatures on Your Kamado Joe Grill
1 – For low and slow temps like 225 degrees start with a very small fire in one area of the charcoal
2 – Close the lid and allow the temperature to come up slowly with the draft door open 2″ and the top vent open 1/2″ and the daisy wheel holes fully open
3 – This method should take 30-45 minutes to reach your target temp and it will ensure a long, slow, steady cooking period. key point – it’s easy to raise the temp but tough to lower it if you overshoot it
After cooking on a Kamado Joe grill for the past 2 weeks, I am ready to make and stand firmly behind the following statement:
This is the best damn grill I have ever used (and I have used some damn good grills).
I own a new DCS BGC36BQAR which is barely a month old and while it’s a fine grill, I have basically abandoned it for the Kamado Joe.
The food coming off the kamado simply tastes better and is moister than the results from the premium high end gas grills.
The combination of the lump hardwood charcoal which imparts a smoky flavor plus the incredible insulation provided by the ceramic walls of the kamado which retains flavor/moisture has lead this foodie to grilling nirvana.
Let’s just be 100% transparent – as a dealer I make much more profit selling stainless high-end grills than a Kamado Joe, but the results from the kamado are so superior that it is my duty as a bbq bodissatva to spread the truth. You must go kamado!
Here is a picture gallery from my first Kamado cook. In this one I grilled some pork chops, wild salmon and the piece de resistance was a prime ribeye from my guy Mini in Bronxville, NY which will be the focus of this photo gallery. Feast your eyes on the following and stay tuned for more kamado posts!
The Appliance Dude gets ready to rock the Kamado joe. Where’s the beer?!
Longboard Ale from Hawaii. Liquid Aloha!!!!
Here are my two firestarters. They got the Kamado Joe firing away in about 15 mins.
Two beautiful ribeye steaks from Mini’s of Bronxville decorated with Jake’s Coffee Rub.
The ribeye’s are searing away on the Kamado Joe.
The thermometer doesn’t lie! Medium rare here we go!
Medium rare perfection. Side to side pinkness. Juicy. Incredible caramelization with a photo-worthy bark on top.