| Kamado Joe "MoJoe" Newscast||November 2011 |
Kamado Joe Company
2865 North Berkeley Lake Road NW, Suite 6
Duluth, Georgia 30096
| ||Listening is the Key to New Products|
More ways to ignite your passion for grilling.
I have long admired the Apple company and its President, Steve Jobs. I was sad to hear of his passing. He gave us a generation of products that changed the way we work and communicate. He also created a brand that told users they were smarter and more insightful because they chose an Apple product.
Steve Jobs' business philosophy can easily be identified in the Apple icon with a bite taken out; he focused on knowledge and rebellion. Apple products are thoughtfully designed with the user in mind and they perform in ways that push against the conventional experience of competing products. It's no wonder that as of September 2011, Apple has a customer retention rate of 89%.* That is an astounding level of brand loyalty considering that Apple was only 5% of the personal computer market in the mid 1990's.
At times, we at Kamado Joe feel like Apple did back then. We are a company with a small market share who is passionate about developing remarkable products and close connections with our market. Today's consumers drive product development, so it makes sense to listen and find ways to offer them a user experience that they cannot find anywhere else.
In September, we launched eight new grills, with the most revolutionary being ComboJoe. Research shows that 34% of charcoal grill owners and 61% of smoker owners also own a gas grill.** Given the statistics, it was logical to develop a combination ceramic and gas grill.
BigJoe was developed by listening to consumers through our website and on Facebook. We had many requests for a larger ceramic grill, but we also wanted to differentiate it from the competition. We began by enlarging the dimensions by 33%, which also included the caster wheels, side shelves and the thickness of the ceramics.
The biggest challenge was overcoming the increased weight of the dome and the amount of force it would take to lift it comfortably. The hinge system was re-engineered using a counterbalanced design that lifts the heavier dome as easily as our stand classic Kamado. The counterbalanced hinge is sturdier than any other system for a 24" ceramic grill. To honor the requests for a larger grill, we asked our fans on Facebook to name it for us, thus "BigJoe" was born.
In parallel with the new products that have been launched this year, we have also been focused on product improvements for our current line of grills and accessories. I look forward to sharing those with you in early 2012.
Our promise is to bring you new products and improvements to our existing line every year. Our goal is provide you with a signature grilling experience every time you use a Kamado Joe grill.
Sharing the passion,
* Source: UBS
**Source: Hearth, Patio and Barbecue Association
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Citrus Cranberry Turkey
Add incredible flavor and juiciness to your turkey this Thanksgiving.
The Key to a Better Turkey
It's likely that you have heard of brining as a way to add flavor and moistness to meat, but you never felt adventurous enough to chance it on your Thanksgiving turkey. No one wants to experience the turkey scene from the movie Christmas Vacation in real life. Have no fear, your brined turkey this year will be something all your relatives and friends will remember fondly.
Brining was originally developed to preserve meat prior to refrigeration. It used far more salt than the "flavor brining" we use today for poultry, pork and seafood. Brining works just like a marinade, but it increases the moistness of the meat and adds flavor. All brines are based on two simple ingredients; water and salt. The salt changes the structure of the muscle tissue and allows it to swell and absorb water along with the flavor of any added ingredients in the brine mixture. Although salt is used, it does not add a salty taste to the meat.
After water and salt, the third most popular ingredient is a sugar such as maple syrup, brown sugar, molasses or honey. Other common ingredient to increase the flavor of your turkey include: garlic, onion, cloves, citrus fruits, herbs and spices.
All Salts are Not the Same
Coarse salt is far more beneficial to your turkey brine than table salt. First, coarse salt has a cleaner taste and does not contain iodine and other chemicals, which can affect the flavor. Second, coarse salt is not as "salty" tasting a table salt and coarse salt dissolves easily. If you must use table salt, cut the amount in half as table salt weighs almost twice as much as coarse salt.
Getting Crispy Skin with a Brined Turkey
Brining adds incredible moistness to the meat, unfortunately it also adds it to the skin of your turkey. It means that the roasted skin will be rubbery, instead of crisp. You can easily avoid this by removing the bird from the brine the night before roasting and allow the skin to dry.
Simply pull the turkey from the brine, rinse the whole bird well with water and pat the skin dry with paper towels.
Place a baking rack on a cookie sheet and set the turkey on the baking rack, then refrigerate the turkey overnight. The baking rack allows the skin on the bottom of the turkey to dry.
Prep Time: 1-3 days Total Roasting Time: 15 minutes per pound at 250°F
Brine and Turkey Ingredients
1 turkey (up to 20 lb)
1 gallon water
2 cups light brown sugar
1 cup real maple syrup
1 1/2 cups coarse kosher salt
6 large bay leaves
16 dried red chili peppers (does not add significant heat)
12 medium oranges (the juicier the orange the better)
12 ounce bag of fresh cranberries
2 tbsp cinnamon
Salt and Pepper
Preparing the Brine
In a large pot, mix the water, sugar, syrup and salt over high heat until the salt and sugar dissolve. Stir occasionally. Cut 6 oranges (peels
on) into quarters and squeeze into the brine mix. Add squeezed quarters to brine. Coarsely chop half the cranberries and add to brine. Add the remaining ingredients. Stir occasionally and bring to a boil. Turn off heat and cover. Allow brine mix to cool to room temperature, then refrigerate covered overnight.
Tip: Do not place the turkey in the room temperature brine as it can create an environment for bacteria to grow.
Brine Instructions (1-3 days, 3 days for optimal taste)
Place the brine mix in a clean food grade plastic bucket (a 5-gallon bucket works best). Remove the giblets and neck piece from the turkey cavity. Wash the turkey and place in the brine mix. Add enough water to cover the top of
the turkey if necessary. Place a dinner plate on top of the turkey to keep it submerged. Cover the top of the bucket with a large plastic kitchen garbage bag. Place in refrigerator. Remove turkey from mix once a day and rotate it 180°. Replace dinner plate and bag and return to refrigerator.
Roasting Instructions (250°F at 15 minutes per pound, 165°F minimum internal temperature)
Remove turkey from brine, rinse and pat dry with a paper towel (see "Crispy Skin for a Brined Turkey above). Place a bag of ice on top of the turkey for 30 minutes prior to roasting to chill the breast meat. Light grill and wait 15 minutes, then insert the heat deflector with the plate in the bottom position. Place a drip pan directly on the plate and fill half way with water. Place the cooking grate on the top of the heat deflector frame. Coarsely chop the remainder of the cranberries and quarter the oranges. Stuff the turkey cavity with the cranberries and oranges (do not squeeze oranges). Baste the outside of the turkey with melted butter and place it on the cooking grate. Add water as needed to the drip pan to keep drippings from burning.
Tip: Using 2-3 thin wood slats between the heat deflector plate and drip pan greatly reduces the tendency for the drippings to burn, by allowing air to flow under the pan.
Notes: Allow most of the water in the drip pan to evaporate just prior to taking the turkey off the grill. Remove the turkey when done and allow to sit 20 minutes prior to carving. The giblets and neck take approximately 1 hour to cook, so add them to the grill at the appropriate time if being served or if being used to make giblet gravy.
Tip: Roast the turkey "breast down" for even juicier breast meat. The natural oils and juices from the dark meat will migrate down into the white meat.
"Smoked" Gravy Instructions
Place the drippings in a large sauce pan (optional: Pull meat from neck and chop giblets into very small pieces and add to the drippings). Cook over medium heat and slowly add 1/4 cup flour. Use a fork or whisk to blend the flour into the drippings. After all the flour has been blended, add water to achieve desired thickness. Salt and black pepper to taste.
Turkey Stock Instructions
Set the carcass and leg bones aside. Bring 4 quarts of water to a boil and add the carcass and bones to the water. Cover and simmer for 1 hour. Allow to cool, remove carcass and bones. Place the liquid stock in storage containers and refrigerate. After cold, skim off fat and freeze the stock for later use.
Great Thanksgiving Leftovers The Food Network's Leftover Recipes >
There is more to Thanksgiving leftovers than just making turkey sandwiches.
The Food Network has put together thirteen inviting recipes your turkey leftovers. Try Paula's Turkey Pot Pie, Potato Croquettes, 30-Minute Turkey Chili and more!
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