Tag Archives | kamado

Asian Style Pork Tenderloins Recipe on the Kamado Joe

Asian Style Cedar Plank Pork Tenderloins

I’ve been cooking pork tenderloins all kinds of ways for years now, but recently I was reading up on how marinating thick cuts of meat (like pork loin or tenderloin) is somewhat of a waste of time (and ingredients) as the marinade barely penetrates past the surface of the meat and that injecting is a […]

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Smoked Pork Loin Rib Roast

Smoked Pork Loin Rib Roast

I’ve been looking for new ideas for things to cook here in 2013 and one thing I hadn’t tried yet is a pork loin rib roast.  If you’re unfamiliar with this cut of meat, it is a portion of the loin with the baby back ribs still attached.  This cut has several names:  center cut […]

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Seared Steaks on the Grill Dome Kamado

How To Sear Steaks on a Grill Dome Kamado

I finally had the chance yesterday to high-heat sear some steaks on my new Grill Dome Ceramic Kamado.  Ceramic kamados are very well known for their capacity to reach incredibly high temperatures of 700° and higher.  Steak searing typically takes place around the 600°-700° range and the method I choose to try out is a method that’s […]

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Smoked Turkey on a Grill Dome Kamado

How to Slow Smoke a Turkey on a Grill Dome Kamado

Since Thanksgiving is this week, I thought it be a good idea if I showed you how I brine a turkey and then slow smoke it on the Grill Dome kamado.  I cooked one this weekend and it came out really good.  My wife claimed it was “the best turkey she’s ever had.”  The turkey […]

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Hawaiian Pizza Rolls on the Grill Dome Kamado

Hawaiian Pizza Rolls

I fired up the Grill Dome kamado again the other night and cooked some Hawaiian pizza rolls.  These are really easy to make and are a lot of fun because you can experiment with stuffing them with just about anything you can think of, which makes them versatile enough to please just about anyone’s pizza […]

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Smoked Tri-Tip on Grill Dome Kamado

Smoked Tri-Tip on the Grill Dome Kamado

The maiden voyage of my new Grill Dome kamado involved my first ever Tri-tip.  A Tri-tip is technically the bottom sirloin and is located directly below the top sirlion (see the graphic here).  They are hugely popular out West, particularly in California (known as “Santa Maria steaks”), but they have also gained popularity in New […]

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