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Kamado Joe Friday: Smoked Pork Loin with Cherry Almond Glaze

To celebrate the season of moister meats and wood fired flavor we are sharing another Kamado Joe recipe each and every Friday. We’ll feature an amazing recipes from their Cooking Channel, featuring meat master John Setzler, and share Kaboodle staff recipes from time to time. From brisket to lasagne, salmon to smoked almonds, the Kamado Joe really does everything (we mean it, they have a recipe for cheesecake baked on the grill!).

It’s cherry season! Cherries make everything better, from pancakes to ice cream, iced tea to pie. There is not many foods out there that can’t be enhanced with the little sweet treats. This week we are sharing Kamado Joe’s recipe for Cherry Almond Glazed Smoked Pork Loin.

This recipe does call for Cherry Preserves… and this is the best time of year to stock your pantry shelves with this magic sauce. Click here for the Kitchn’s recipe (and try not to eat all of it before summer is over).

Check out the full recipe below:

Get more info on the Kamado Joe at our website: KAMADO JOE

 

Kamado Joe Friday: Crab Stuffed Portobellos

To celebrate the season of moister meats and wood fired flavor we are sharing another Kamado Joe recipe each and every Friday. We’ll feature an amazing recipes from their Cooking Channel, featuring meat master John Setzler, and share Kaboodle staff recipes from time to time. From brisket to lasagne, salmon to smoked almonds, the Kamado Joe really does everything (we mean it, they have a recipe for cheesecake baked on the grill!).

If you are a fan of stuffed mushrooms, I’d suggest giving this recipe a try with some big fat portobellos! This treat is quick and easy to make on your Joe!

Get more info on the Kamado Joe at our website: KAMADO JOE

 

Kamado Joe Friday: Kamado Joe Tri Tip with Whiskey Reduction

To celebrate the season of moister meats and wood fired flavor we are sharing another Kamado Joe recipe each and every Friday. We’ll feature an amazing recipes from their Cooking Channel, featuring meat master John Setzler, and share Kaboodle staff recipes from time to time. From brisket to lasagne, salmon to smoked almonds, the Kamado Joe really does everything (we mean it, they have a recipe for cheesecake baked on the grill!).

John from Kamado shares a recipe that combines two of our favorite things: Steak and Whiskey.

Get more info on the Kamado Joe at our website: KAMADO JOE

 

Kamado Joe Friday: Chicken Wings

To celebrate the season of moister meats and wood fired flavor we are sharing another Kamado Joe recipe each and every Friday. We’ll feature an amazing recipes from their Cooking Channel, featuring meat master John Setzler, and share Kaboodle staff recipes from time to time. From brisket to lasagne, salmon to smoked almonds, the Kamado Joe really does everything (we mean it, they have a recipe for cheesecake baked on the grill!).

This week, John demonstrates how easy it is to make perfect chicken wings at home, right on the Kamado:

Get more info on the Kamado Joe at our website: KAMADO JOE

 

Some Love For Our Friends at Bergstrom Wines

Some Love For Our Friends at Bergstrom Wines

We at Kaboodle would like to thank the Bergstrom family, first of all for making such fine wines, but also for furnishing the outdoor areas at their beautiful tasting room with furniture from Kaboodle. Go visit the winery in Newberg; think how beautiful it is when the sun shines!

Kamado Joe Friday: Peach Blueberry Cobbler

To celebrate the season of moister meats and wood fired flavor we are sharing another Kamado Joe recipe each and every Friday. We’ll feature an amazing recipes from their Cooking Channel, featuring meat master John Setzler, and share Kaboodle staff recipes from time to time. From brisket to lasagne, salmon to smoked almonds, the Kamado Joe really does everything (we mean it, they have a recipe for cheesecake baked on the grill!).

This week, John shows you his recipe for Peach Blueberry Cobbler, done right on the Kamado:

Get more info on the Kamado Joe at our website: KAMADO JOE

 

Look What Kelsey Did!

Look What Kelsey Did!

Using a roll of chalkboard table runner paper and a piece of chalk, Kelsey at our NW store created great art for the table. C’mon, you can do it, too!

Kamado Joe Friday: Beer Can Chicken

Our NE Portland Store Manager and Kamado Joe fanatic Peter shares his process for Kamado style Beer Can Chicken.

Ingredients:

  • 1 whole chicken
  • 1 16oz Can of beer (cheap and half full)
  • 1 Lemon (sliced)
  • 8 Cloves of garlic
  • 1 Sprig of Fresh Rosemary
  • 1 Sprig of Fresh Oregano
  • 5 Tbsp. Poultry Rub
  • Sea Salt

First, fire up your Kamado Joe. I tend to use two starter cubes and leave the lid and bottom dampener open for about fifteen minutes. Once you get a good glow going, use your coal rake to evenly spread out the coals, close your lid but leave the flu open. Once your Kamado Joe gets to around 400 degrees, put in your heat shield and grill rack.

Close lid again and close top flu half-way and bottom dampener about 2/3 closed. Your temperature should stay around 350-400 degrees. It’s important to use the heat shield when roasting a chicken, because you want indirect heat.

Dressing your chicken;

Open your beer and pour about half of it out (or drinking it is the more popular option). Stuff your half full beer can with the fresh herbs and garlic cloves.

Take your bird and liberally salt it. Once you’ve completed this, its time to place the bird on the beer can. With the bird on the can it’s two legs should work kind of like a tri-pod. Generously rub the exterior of your bird and place on to a recyclable pie pan. Now you’re ready to cook! Place the bird in the center of your grill and relax for about 50-60 minutes.

ALWAYS check your internal temps before pulling it off the grill, I pulled mine at 150 degrees (because it’s still cooking) and let it rest for 10 minutes before carving.

Get more info on the Kamado Joe at our website: KAMADO JOE

 

Thank You, Stephen Colbert!

Thank You, Stephen Colbert!

You’ve heard of how Amazon is using its monopoly position to squeeze Hachette and its authors, including Mr. Colbert? Well, don’t kid yourself; what Amazon is trying to do to books, it wants to do to everything. Whether it’s bowling balls, tennis shoes, or auto parts, Amazon wants to monopolize the sale of everything. Everything. That’s not good for anybody, Except, of course, for Amazon.

Pok Pok Som Cocktail Recipes

Pok Pok’s drinking vinegars, know as Som, are both tart and sweet. They make refreshing soft drinks, mixed in a ratio  of one part Som to four parts soda water. Used full strength in cocktails, they’re a wonderfully subtle source of flavor. And of course, Pok Pok Soms are made right here in Portland.

 

Tamarind Whiskey Soda

A brown drink well-suited to warmer weather, this fresh take on a classic comes from Mitchell McCartney and Ian Williamson of Bi-Rite Market in San Francisco.

  • Tamarind-Whiskey-Soda2 ozs. Bourbon
  • 3/4-oz. Brown Sugar Syrup*
  • 1 oz. Lemon Juice
  • 2 ozs. Pok Pok Tamarind Som
  • Cherry for garnish

Place all ingredients, along with ice, in a cocktail shaker. Shake vigorously, then double-strain into a double rocks glass over a King Cube with a good cocktail cherry for garnish.

* To make Brown Sugar Syrup, combine one part brown sugar and one part water in a saucepan. Heat over medium heat, stirring occasionally until sugar is completely dissolved. Store in the refrigerator in an airtight container.

 

Hunny

Place all ingredients, along with ice, in a cocktail shaker. Shake vigorously, then double-strain into a chilled cocktail glass. Garnish with a grapefruit wedge.

 

 

 

 

Apple Gin Rickey

Fill a tall glass with ice, then add the Gin and Pok Pok Som. Top up with soda water, squeeze a lemon on top, and garnish with a cherry.

 

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