Kamado Joe "MoJoe" NewscastNovember 2010    

Kamado Joe Company
4034 Enterprise Way
Flowery Branch, GA 30542
(877) 215-6299


Share the "MoJoe"
Recipes are for everyone.
We launched the recipe feature on our website this week and we're very excited about all the possibilities it carries. Although we made it with you in mind it's intended for anyone who shares the passion for outdoor cooking.

One of our Kamado Joe Brand Statements is that we consider anyone who cooks outdoors as a fellow griller; no matter what type of grill they use. That's why anyone who submits a recipe with us can select the type of grill they use as a part of their recipe. We list the 29 most popular grill manufacturers including other Kamado grill companies.

We all have friends and neighbors who love grilling and smoking, but don't own a Kamado Joe. Invite them to share a recipe with us. In the end, it's all about the taste...not what grill you use.

Bobby Brennan
Kamado Joe

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Share a Recipe Get a T-Shirt
Kamado Joe's new online recipes.
We've received a lot requests over the last year for recipes; especially from those of you who are new to Kamado Joe. We couldn't agree more. We looked at several options for making recipes available to you.
Developing a forum was our initial thought, but we found it difficult to view multiple recipes and there's no set format for submitting a recipe.

We also considered creating a book, but that's been done and overdone. Books are limiting in the number of recipes they can offer and they cost you money. We think the information should be expandable and free.

That's why we decided to build a recipe database. To the best of our knowledge, no other grill manufacturer offers this feature on their website.

"Submit a Recipe" Features
When you submit a recipe you can upload up to six photos, a video, your name, location, email, website and even add a photo of yourself. Of course, any of the information and all of your personal information is optional and we do not require you to log in or create an account with us. We also promise that any information you share with us will never be shared or sold to a third party by us.

Another feature is our rating and review system. Anyone who views your recipe can click on one of
the grill icons to rate it. When they rate your recipe they have the option of writing a review as well.

"Find a Recipe" Features
The "Find a Recipe" page and individual recipe pages have more features than you might realize. The main page allows you to do a specific search or you can browse by category. Each time you visit the main page a new set of featured recipes will appear. Hit "Refresh" in your browser and a new set of recipes is loaded. Also, at the bottom of each individual recipe you will find recommendations for related recipes to the one you selected.

Below the related recipes are reviews of the recipe you selected so you can see what others are saying about it.

T-Shirt Giveaway to Those Who Share!
As an incentive we are giving away a FREE Kamado Joe t-shirt to the first 100 people who submit a
recipe. It is a black logo shirt with our most popular ad on the back, "Five Reasons a Kamado Joe
is Better Than a Girlfriend." One t-shirt per person.

Product Review: Willie's Hog Dust
A really fine dust...literally.
Three to four times a year I get together for a "guys only" dinner with friends I don't see often enough. We've been getting together for steaks and a chance to catch up on things for several years. Funny how we get so busy that we have to schedule stuff like that.

We met a couple of months ago and  I nmentioned that I write the MoJoe newscast articles and that part of it entails testing and reviewing grill-related products. At the end of dinner one of my friends said he knows the guy who owns Willie's Hog Dust and it was the best rub he'd ever tasted. Honestly, I think everyone's favorite rub is the one they use. I told him to send me a sample.

The next weekend I used it on a full rack of baby back ribs. I have to be honest, I lean more toward sauces than dry rubs. I like crave a tangy sweet sauce and a little dipping sauce on the side with my ribs. That being said, I do have half a dozen different rubs on my "BBQ shelf" in the kitchen I experiment with.

I smoked the ribs for six hours at 230°F and they were "fall off the bone" tender. The Hog Dust added a mild  flavor to the ribs. It doesn't list black pepper in the ingredients, but it must fall under the "spices" reference in the ingredients list. I have an aversion to black pepper.  I was raised by a mother who loved it and thought I should love it too. I didn't, but she still "peppered" a lot of the family meals. Please don't let my bias keep you from trying this rub. It's actually a nice variation of all "same tasting" rubs out there.

- Finely grained powder that goes on evenly.
- MIld taste that doesn't overpower the flavor of the meat.
- All natural ingredients.
- No MSG and gluten free.

- Only one flavor available, but I don't consider that significant.

The Last Word
If you're a dry rub kinda guy (or girl), then it's certainly worth giving it a try and  putting it in your rub rotation. it's a pretty good rub and not just for pork. It would be a good addition to chicken or mild flavored fish like tilapia. There are a number of locations that sell it (mostly in the south) and you can buy it online through their website. They sell only "Original Blend" and it's available in two sizes.

* Derald Schultz, Kamado Joe

Recipe: "South of the Border Beef Tri Tip"
A hearty marinade & beef with a flavor all its own.
The beef tri tip has been available in the United States for over 150 years, yet many are unfamiliar with this wonderful primal cut of beef. It's a 1.5lb to 2.5lb triangular cut (hence the name, "tri tip") with a thick middle section that tapers down to the thinner tips. Cut from the bottom portion of the sirloin, the tri tip has a texture and flavor all its own. Tri tips can be traced as far back as the 1800's in the old west. Cattle ranchers gave their ranch hands (cowboys) what they considered to be the lower end cuts of beef for their meals.

It gained popularity in the late 1950's in Santa Maria, California and soon spread across the country. That's why you can  find many recipes today with the name "Santa Maria Tri Tip". The original method was to season it and cook it whole over a fire made with red oak wood, then it's cut into thick slices across the grain of the meat and served.

The secret to cooking a tri tip is to lock in the natural juices by searing each side a few minutes over high heat, then finish cooking it with low or indirect heat. One advantage of serving a tri tip is that it can satisfy everyone's cooking preference. The best approach is to cook the center medium rare to medium. The ends will be well done and everything between the tip and center varies in doneness.

There is also a lot of versatility when it comes to cooking a tri tip. It can be grilled, smoked, baked or even prepared on a rotisserie. Some areas of the country may not normally carry tri-tips, but most grocery store butchers can accommodate a request for one, or you can visit your local butcher shop. Look for a well marbled piece of meat with long threads of fat running with the grain of the meat. Enjoy!

Instead of the traditional Santa Maria recipe, I created a "South of the Border" marinade recipe and used my homemade recipe for salsa as inspiration and added some beer and red wine for good measure. They say shouldn't mix the the two, but the red wine gives it a hearty flavor and the other ingredients are more subtle, but blend nicely with the wine.

* Derald Schultz, Kamado Joe

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