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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.

 

May Gift Box Winners!

GiftBox

Congratulations are in order for the 4 lucky folks going home with May’s gift box chock full of awesome stuff from Le Creuset:

Chris, Becky, Joe, and George!

Thanks for being Insiders, guys, we will see you soon!

You, too, can win… we give away all sorts of cool stuff and gift cards all the time. Just make sure you are signed up to receive our Hot Sheet emails every Friday, and make sure you open them each week to be entered to win: CLICK HERE TO SIGN UP

A Mighty Fine Gin & Tonic

A Mighty Fine Gin & Tonic

Made with Tanqueray Malacca gin, water carbonated in a SodaStream, and homemade tonic water syrup (recipe by Jeffrey Morganthaler here). The glass is a Top Class tumbler and we’re using an ice cylinder made in this.

Super-Exciting Behind-the-Scenes Spy Shot

Super-Exciting Behind-the-Scenes Spy Shot

Sparing no expense, we’re using a borrowed skateboard, a plastic tripod and an iPhone to shoot our latest outdoor furniture tv spot.

Kamado Joe Friday: Bourbon Honey Citrus Smoked Salmon

It’s the Season of moister meats and wood fired flavor here at Kitchen Kaboodle… And we are excited, not just for the weather, but for the introduction of one of our our new favorite things: the Kamado Joe. The finest, best-engineered Kamado there is. What’s a kamado? A kamado is a traditional, wood-fired Japanese cooking vessel that can perform all the functions of a stove and an oven. A modern kamado, like the Kamado Joe, can grill, bake, barbecue, sear, and smoke, at temperatures from 200 to 700 degrees F, simply by adjusting the air vents.  Think of it not just as the ultimate grill but the ultimate outdoor kitchen.

To celebrate, each Friday we’ll feature another of Kamado Joe’s amazing recipes from their Cooking Channel, featuring meat master John Setzler. 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 from Kamado Joe’s youtube recipe channel shows you his recipe for Bourbon Honey Citrus Smoked Salmon:

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

 

Kamado Joe Friday: Smoked Pork Butt for Pulled Pork

The season of moister meats and wood fired flavor continues here at Kitchen Kaboodle… and to help us introduce the Kamado Joe, the  finest, best-engineered Kamado there is, we are talking cook outs.  What’s a kamado? A kamado is a traditional, wood-fired Japanese cooking vessel that can perform all the functions of a stove and an oven. A modern kamado, like the Kamado Joe, can grill, bake, barbecue, sear, and smoke, at temperatures from 200 to 700 degrees F, simply by adjusting the air vents.  Think of it not just as the ultimate grill but the ultimate outdoor kitchen.

Pulled Pork.

This week, our own John has produced a prodigious piece of pulled pork prestidigitation. It’s all about the Kamado, he says, but the rub didn’t hurt.

First, prep the meat. Give the pork a thorough rinse down and pat dry. After coating the roast in vegetable oil John applies a healthy dose (read: a lot) of dry rub. He uses an all-purpose pork rub from Meathead Goldwyn’s Amazing Ribs.com. Let the rub penetrate the meat for at least an hour before introducing heat.

Dry Rubbed Butt

Pork Butt with Meatheads memphis dust applied liberally

Meathead’s Memphis Dust Rub Recipe

Yield. Makes about 3 cups. Store the extra in a zipper bag or a glass jar with a tight lid.
Preparation time. 10 minutes to find everything and 5 minutes to dump them together.

Ingredients
3/4 cup firmly packed dark brown sugar
3/4 cup white sugar
1/2 cup paprika
1/4 cup Morton’s kosher salt
1/4 cup garlic powder
2 tablespoons ground black pepper
2 tablespoons ground ginger powder
2 tablespoons onion powder
2 teaspoons rosemary powder

 

 

Next, the fire.

Getting it hot

Fire… I’ll take you to burn.

John’s been using the Kamado Joe for a few months now and has his fire technique down. Make sure the larger chunks of natural lump charcoal make it to the bottom, smaller pieces can clog up the air flow and make the fire start slower. He uses two of the Kamado Joe Fire Starting Cubes. He then added 8-10 pieces of peach wood for smoking, but cherry would work just as well.

 

 

 

 

 

 

 

 

 

Once the fire is hot and the Kamado is up to temperature (we are looking for 225-250 degrees) it is time to bring it all together.

Now we play the waiting game

Now we play the waiting game

Insert a probe thermometer into the thickest part of the meat and position a drip pan under the pork. Situate the pork on the grill rack next to a waterbath to prevent the meat from drying out. Close up the lid. And now the hard part: wait. Don’t open that lid. Not even for a peek. Let the wood smoke do it’s thing…

 

 

 

 

 

 

 

 

 

Viola!

Viola!

The time it takes depends on the temperature inside your Kamado and the piece of meat you selected. You want an internal meat temperature of around 200° F. For John it was about seven and a half hours.  Let it sit for at least 30 minutes (wrap it in foil if it is going to sit any longer than that… and, no, we don’t have a problem with the “Texas Crutch”). Then take your Meat Claws  to it. Sure, forks will do, but the Meat Claws are so much faster….

John topped his with a barbecue sauce and some homemade bread and butter pickles before piling it all on a squishy onion bun. But there are endless variations(some might disagree with that contention, I’m looking at you North and South Carolina), why not give it a shot and shoot us a picture of the results? Better yet,drop off a sandwich…..

 

 

 

 

 

 

 

Get all the details on the Kamado Joe here.

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