Kamado Joe "MoJoe" NewscastJune 2011   

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

    

  

Father's Day Meaning "Grate" Grilling
Honor dad this Sunday with food and family.

I would like to wish all the dads out there a Happy Father’s Day this coming Sunday. I can’t think of a better way to spend the day than being in the company of your family and grilling Derald’s featured recipe of the month “Steaks with Fire Roasted Pepper Bleu Cheese Butter and Grilled Potatoes Au
Gratin”…………all while watching the US Open Golf Tournament with a cold beverage of your choosing.

As the proud father of four (soon to be five) I can’t believe I will spend my entire Father’s Day on a plane to Australia. Literally. I think I leave at 10pm on Saturday and get into Sydney on
Monday morning at 7am.  However, we have a wonderful retail partner in Australia in Barbeques Galore (87 stores) and I am looking forward to another great business meeting next week.

I would like to say a special “Happy Fathers Day” to those fathers that are serving in the armed forces overseas. I find it difficult to leave home for a week on business.  I’m not sure how you do it, but we at Kamado Joe sincerely appreciate your sacrifice.

Grill Well,
Bobby Brennan
President
Kamado Joe





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Recipe: Steaks with Fire Roasted Pepper Bleu Cheese Butter and Grilled Potatoes Au Gratin
A Father's Day feast.
It doesn't get any more manly than steak and potatoes. In honor of Father’s Day, we've put together a grilled meal to satisfy any father and those who will be sharing the day with him.

This recipe was created so you can easily use it on any cut of prime beef with your favorite grilling time and temperature. Enjoy!

Serves 4

Prep Time: 2 hours    Total Grill Time: 20 minutes


Fire Roasted Pepper Bleu Cheese Butter Ingredients
4 prime cut steaks (tenderloins for this recipe)
2 tbsp roasted red peppers (diced)
4 oz bleu cheese
1 stick butter

Grilled Potatoes Au Gratin
4 russet potatoes, sliced into 1/2” inch round slices
1/2 medium onion (diced)
5 tbsp butter
3 tbsp flour
2 cups whole milk
2 cups shredded sharp Cheddar cheese
Salt and pepper to taste


Instructions (Bleu Cheese Butter)
In a mixing bowl, add the softened butter and bleu cheese. Stir until thoroughly blended. Lay the mixture on a sheet of plastic wrap and roll it into a 2" diameter log and flatten the ends. Refrigerate for 2 hours so the mixture becomes firm.

Instructions (Grilled Potatoes Au Gratin)
Add the 3 tbsp butter, onions and salt to a sauce pan over medium heat and allow the onions to become transparent. Slowly add flour while whisking. When the flour is fully absorbed, add milk and stir. Allow the mixture to thicken (about 5 minutes), then add the cheese and stir until fully melted and blended into the mixture. Cover and keep on low heat.

Cut the potatoes in 1/2" rounds (skins on) and place in boiling water for 8 minutes. They should still be firm, but cooked through. Drain and brush each side with the remaining 2 tbsp of butter. Salt and pepper to taste.


Grilling Instructions
1. Preheat the grill to 325°F, preheat the oven to 350°F.
2. Grill the potatoes each side
for 5 minutes. Place in a Pyrex or oven safe serving bowl, pour au gratin sauce over the rounds and keep warm in the oven uncovered at 350°F.
3. Heat the grill to 550°F (or your favorite searing temperature).
4. For a 1" steak cooked to medium, place the steaks on the grill and flip after 3 minutes. Quarter the bleu cheese butter log, cover the top with the diced red peppers and place one segment on each steak. Grill for another 3 minutes. Close off the top vent for 2 minutes or until the butter has fully melted. Remember to open the top vent and "burp" the lid before removing the steaks.


Serving
Allow the steaks to rest 2 minutes and serve with the potatoes au gratin and other favorite side dishes.






Top 100 Recipes by Bobby Flay
Creative recipes by a grill master

If you have watched any of the several Bobby Flay TV shows like Grill It! with Bobby Flay
, you know he has a no nonsense and creative way of blending ingredients for some great grilled recipes. He can put a new spin on something as simple as hamburgers and make it new and exciting.

The Food Network has put together 100 of his top recipes along with 40 videos that will inspire you venture beyond your regular recipes.


See the Top 100 Recipes by Bobby Flay >


Product Review: Maverick ET-732
For the “free range” outdoor chef
The Maverick ET-732 (MSRP $69.99) is just one in a growing list of remote temperature monitoring products for outdoor cooking. Given the features and available modes, reading the one-page instructions was time well spent. I don’t believe you can operate Maverick’s remote thermometer without spending 15 minutes going through the step-by-step instructions.

Setting the temperatures for grill temperature range and the target internal food temperature takes less than a minute. One feature I really like is the minimum grill temperature setting; you can program the minimum temperature to activate the alarm, but it will not alert you until the temperature exceeds the set minimum then falls below it. It prevents having to wait until the temperature is above the minimum before setting the alarm.

The instructions say the units need to be synced within two minutes each time you turn them on. I found that powering on the receiver first, then holding down the power button on the transmitter is the best method. I tried powering up the transmitter first then trying to sync it, but I ended up turning it off instead. It’s not really a nuisance, but it would be nice if the units automatically synced when powering them on in any order.

I performed two tests before putting Maverick’s wireless set to real-world use. First, I checked for temperature accuracy and to ensure that the probes were working properly by testing them in boiling water. Both read 212°F, which is accurate enough, although the boiling point for my elevation is 210.5°F. One thing I noticed during the test is that the transmitter sends new readings every few seconds; it’s not a continuous feed and it only reads in whole degrees (no tenths of a degree). Both prevent the constant number changes in temperature readings, which keeps the receiver display from being distracting.

Another nice feature is the display for each unit. The receiver shows the food and grill temperature simultaneously, while the transmitter only shows one temperature at a time and alternates between the two temperatures every three seconds. I also like the lighted display on each unit.

Next, I did a range test with the probes in the simmering water. I was able to approximate the 300 ft range with my footsteps and the receiver continued to show a gradual drop in temperature. At 500 ft it was still performing. An alarm will sound on the receiver if you are out of range for 4 minutes and beep every 4 seconds indicating that you need to re-sync the units. I waited at the 500 ft mark with no alarm. I doubt I will ever be at my neighbors three doors down and using my grill at the same time, but it’s nice to know that I can go that far and still be in range.

According to the packaging and instructions, the probes are heat resistant up to 716°F and they will read temperatures between 32°F-572°F. It also says not to allow the probes or probe wires to be immersed in water or to come in contact with flames, and it goes on to say that if the display reads LLL or HHH the probe has shorted out due to moisture or excessive heat. Maverick does sell replacement probes for $12 each, so I am assuming I will need to replace them some time in the future.
For cleaning and care, be aware that the transmitter is water proof, but the receiver is not. This stands to reason, since the transmitter is likely to be exposed to rain occasionally. However, neither of the units is water tight, so do not immerse them, the probes or probe wires in water. Just wipe them with a damp soapy cloth as needed and wipe dry.

Pros
- Exceptional range and very good accuracy
- Alert system for food temperature and minimum and maximum cooking temperatures
- Receiver beeps and flashes as part of the alert system
- Lighted display with easy-to-read temperatures
- Transmitter stand can be rotated to hang the unit
- Extra long food thermometer probe for thick cuts of meat
- One button easily changes temperatures from °F to °C
- Very convenient for overnight cooking
- Batteries for both units are included (4 AAA)

Cons
- Cannot be calibrated
- Receiver stand is too flimsy for use as a belt clip (Maverick states that it has this dual use)

The Last Word
I used the Maverick ET-732 for a seven-hour slow cook of a Boston butt and it performed flawlessly. One important thing to keep in mind, when you place the grill probe in the provided clip and affix it to the cooking grate it will register approximately 40°F higher than the dome thermometer. I tested my dome thermometer afterward and it was accurate. When my grill was up to temperature (225°F) I added 45°F to the high range of the grill temperature. I am more concerned about the internal food temperature, so adjusting the grill temperature setting is not a concern for me. Temperature disparities will be different depending on your grill and where it is placed. During the cook I did take the probe and secured it to the dome thermometer for a few minutes and there was less than a 10°F difference between both thermometer readings.

There is also a timer mode that can be used simultaneously with the temperature mode to alert you to begin another cooking task or for baking. The timer mode can either count up or count down. Another feature I like it that the receiver stores the last minimum and maximum temperatures, so I can turn it off and back on without having to reset them.

All in all this Maverick wireless thermometer set has plenty of features, more range than advertised and all a great price for the convenience of remote monitoring. I plan to use it for long cooks like roasting and smoking and use my pen thermometer for grilling.


* Derald Schultz, Kamado Joe




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