Kamado Joe "MoJoe" NewscastAugust 2011   

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

    

  

Freedom of Speech Reigns Online
How Facebook helps us connect with you
It is amazing to think that seven years ago there was no Facebook. Now it’s reported that eight billion minutes every day are spent using this social media giant. At Kamado Joe, we find that Facebook is one of the best, if not the best way to connect with you.

Facebook is quickly becoming the primary media for companies to have an ongoing conversation with their potential and existing customers. The benefits are many for both parties: it allows for an open and transparent dialogue for everyone to see, it's immediate, it's mobile (if you have a smart phone app) it allows companies to see what their market is saying about their products or services. It also allows others to share their views and experiences, and in our case, to also share tips and recipes. I am of the opinion that one day Facebook will replace forums due to its inherent advantages over the forum format. It is not inconceivable that one day we will be able to video conference and have a cook-off over Facebook!

We have a great appreciation for all of you who regularly contribute to the conversation on our Facebook page. The comments and responses have great depth and value. We regularly have new Kamado Joe users who are pleasantly surprised by the level of support you provide.

We had our best week based on the number of new people joining us on Facebook the first week in July. Due in part to our giveaway of replacement gasket kits for Big Green Egg (BGE) owners on our Facebook page. Originally, we developed the gasket kits for our Australian distributor who previously carried BGE products and needed the kits for their customers. We were happy to help our fellow grillers who were stranded down under.

That's not to say we have forgotten our other loyal fans. We are developing promotions and special offers in the future for everyone that will inspire you to be creative with your grills in more ways than one.

Once again, thank you for allowing us to get to know you and thank you for your contribution on Facebook.


Grill Well,
Bobby Brennan
President
Kamado Joe





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Recipe: Nothing “Butt” the Best
Boston butts mean slow cooking.
Boston butts are an American standard that has been around since the Revolutionary war. Surprisingly, a Boston butt is not a butt at all, it is a clod of meat cut from the top front shoulder of a hog.

The name “Boston” comes from the popular way the shoulder was cut by Boston butchers. More expensive cuts like the loin and hams were sold right away, while less expensive cuts like a pork shoulder were stored in casks or barrels called, "butts".

If you look for a Boston butt at your local grocery store, it may be labeled a variety of names depending on your region. The names include: pork butt, pork shoulder, shoulder butt, shoulder roast, country roast or shoulder blade roast.

If you are new to low and slow cooking a.k.a smoking, a Boston butt is a very forgiving if not the most forgiving cut of meat when it comes to time and temperature. It contains a lot of fat and connective tissue, which when allowed to reach an internal temperature of 190-200°F, turns it into a very tender and flavorful cut of meat that can be "pulled" or torn apart easily. The only way to get unfavorable results is to not cook it long enough to reach the target temperature or letting it go well beyond 200°F. Too low a temperature will leave the meat firm and difficult to pull, while too high a temperature will pull moisture out of the meat for a drier cut. Needless to say, an internal thermometer is a must for monitoring the temperature.

Many competition barbecuers place the butt in a brine solution for 1-3 days or inject it for enhanced moisture. This really isn’t necessary, because a Boston butt has plenty of fat and connective tissue in the muscle to yield very tender and juicy meat.

Boston butts can weigh 4-14 lbs with an average cut around 8 lbs. and they are wildly unpredictable when it comes to time. Some butts will cook in as little as 1.5 hours per pound, while others will take up to 2.5 hours per pound at the same grill temperature. Plan your cooking based on at least 2 hours per pound and 1 hour of rest time before serving. The nice part of cooking a butt is that if it’s done a little early you can always keep it wrapped up and warm with no harm done.

Another unique feature with large cuts of meat like a Boston butt is that the temperature will “plateau” once or twice during the cook. The internal temperature will rise slowly and steadily during most of the cooking time, then stop around 170-180°F for an hour or more. Don’t be alarmed or adjust the grill temperature to get it moving again. This is normal and happens when the internal juices start migrating outward and act as an insulator for the core. Eventually, it will be begin to climb again.

One final thing to keep in mind is that you will get 20-30% shrinkage from the precook weight. Here is an easy way to determine what size butt you need to buy based on a 0.5 lb serving per person. Multiply the number of people by 0.67. Example: 12 people x 0.67 = 8.04 (8 lb butt).

Prep Time: 1-3 hours    Total Grill Time: in-determinate


Ingredients
1 Boston Butt
Your favorite dry rub (I use Byron’s Butt Rub)
Olive oil
Butcher’s string (ask the butcher in the meat department for a 6 foot length)
2 liter Dr. Pepper (or your favorite soft drink)
4 wood chunks (apple or peach work best, but any fruit tree wood will do)
1 drip pan (if using a disposable aluminum, make sure it is not over 3” deep)

Preparation Instructions
1. Thin any large areas of fat down to 1/8” so the rub can penetrate the meat.
2. Wash the butt and pat dry
3. Use butcher’s string to tie the butt into a compact form (two lengthwise and widthwise)
4. Wipe the entire butt with olive oil
5. Generously sprinkle dry rub on all sides
6. Refrigerate 1-3 hours to allow the rub to set
7. Soak the wood chunks for one hour


Cooking Instructions
1. Ensure that you have enough charcoal for a long cooking period. Build a mound of charcoal just below the side holes in the fire box up to almost the top of the fire ring.
2. Light the charcoal in one area and wait five minutes
3. Shake the excess water off the wood chunks and place them on top of the charcoal, so they will smoke at different times during the cook (one directly over the lit charcoal).
Tip: The meat can only absorb the smoke flavor the first few hours of the cook. Smoking the meat after that period will cause the outer crust of the butt to taste dirty and bitter.
4. Place the drip pan in the heat deflector and insert them into the grill
5. Fill the drip pan with 2 liters of Dr. Pepper and add enough water to fill 3/4 of the pan.
6. Place the cooking grate on top of the heat deflector and place the Boston butt directly on the grate
7. Insert the temperature probe if you are not using a pen thermometer.
8. Leave the bottom draft door and top vent fully open until the grill reaches 200°F
9. Close the draft door to a 2” opening and close the top vent with just the daisy wheels fully open.
10. Adjust the air flow as needed and attain a cooking temperature between 225°F and 250°F
11. Remove the butt after reaching an internal temperature of 190-200°F (I prefer 195°F)


Post Cooking Instructions
1. After removing the butt, wrap in aluminum foil, wrap in a bath towel or place in a small cooler.
2. Allow to rest 1-2 hours
3. Place the butt on a large cutting board or platter and use a large serving fork to “pull” the butt apart. Pull the meat as coarsely or finely as desired.

Tip: To enjoy the full smoky flavor of the meat, serve with a side of BBQ sauce, instead of mixing it into the pulled pork.






Here's the Rub
What better place to get a rub recipe for a Boston butt than in Boston?
The Boston Globe offers a very simple and spicy recipe for making your own dry rub for adding flavor to your next Boston butt.

Read further down the article for a recipe to make your own barbecue sauce. Enjoy!



See the Rub and Sauce Recipe >


Product Review: Bear Paws
Handle meat like a grizzly
I struggle getting Boston butts, turkeys and other large pieces off the grill. I typically have to use a combination of tongs, gloves and a metal spatula to get it onto a platter. No more.

Bear Paws are an inexpensive and effective way to remove large and heavy pieces of meat or poultry easily. I used them on the Boston butt for this month’s issue of MoJoe and they worked flawlessly. The handle and tines truly resemble a bear’s paw and the tines are curved for added ergonomics.

I also used them to pull the Boston butt and it did a great job off coarsely pulling the meat. The tines can be rotated through the meat or turned over and used to press the meat for a finer pull.
They are very effective and one of the least expensive BBQ tools I own. Bear Paws can be purchased between $9.95 and $14.99 depending on the retailer.


Pros
- Very efficient at lifting large cuts of meat off the grill or around the kitchen
- Multi-use
- Good ergonomic design
- Reasonably priced
- Dishwasher safe

Cons
- None apparent with product
- No informative content on company website

The Last Word
Whether you frequently or even infrequently need to lift large cuts of meat or poultry out of your grill, oven or roasting pan, Bear Paws are the most effective and inexpensive option I have found. They can also be used to hold large pieces of meat like a turkey or ham for carving or slicing. Add them to your BBQ accessory tool box and you will be glad you have them on hand when you need them.


* Derald Schultz, Kamado Joe




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