| Kamado Joe Super Bowl "MoJoe" Newscast||February 2012 |
Kamado Joe Company
2865 North Berkeley Lake
Road NW, Suite 6
Duluth, Georgia 30096
|Super Bowl Recipes to Kick Off Your Party
Hearty appetizers and sandwiches for the game.
No matter who you are cheering for this Sunday, these recipes for your Kamado Joe grill are sure to please your guests.
Auburn Style Baby Back Ribs
with Homemade BBQ Sauce
1 pkg Baby Back Ribs (2-3 racks)
1 Yellow Mustard
1 Dry Rub (Dizzy Pig's Butt Rub)
1 2 liter Dr. Pepper or Coke
3-4 Wood Chunks (peach or apple)
2 cups ketchup
1/2 cup honey
1/2 cup malt vinegar
1/2 cup Dijon Mustard
1/3 cup Worcestershire Sauce
1/4 cup fresh lemon juice
1 cup dark brown sugar
3 tablespoons butter
1 sweet or yellow onion, finely chopped
4 cloves of garlic (minced)
3 dried red chili peppers
2 tablespoons chili powder
1 teaspoon table salt
1. Soak wood chunks in water for 1 hr.
2. Heat grill to 225-250°F.
3. Rinse ribs and pat dry.
4. Coat ribs with yellow mustard.
5. Sprinkle dry rub on both sides of ribs.
6. Place wood chunks on charcoal.
7. Insert a 3" drip pan on top of the heat deflector plate with the plate in the bottom position.
8. Insert heat deflector with the drip pan into the grill. Fill drip pan with soda.
9. Place ribs on grill "bone side" down.
10. For firm ribs, smoke for 2-3 hours. For "fall off the bone" ribs, smoke for 4-5 hours.
11. Fill drip pan with water as needed.
12. Baste ribs with sauce 30 minutes before removing from grill, or serve separately.
Add the onion, garlic and butter in a sauce pan over medium heat. Heat uncovered until the onions are fully cooked (about 4-5 minutes). Turn off the heat and add the salt, chili peppers and chili powder and stir into mixture.
Combine all other ingredients in a mixing bowl and stir thoroughly. Add the onion mixture and stir thoroughly.
Note: Much of the vinegar taste will be reduced when it is brushed on the ribs while cooking. If you want a very mild vinegar taste for adding to the ribs when served you can divide the wet ingredients into two bowls with 2/3 of the malt vinegar amount for basting and 1/3 in the bowl for serving.
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Beer Can White Chicken Chili
1 whole chicken
6 poblano peppers
6 cans great northern beans
2 large onions, chopped
4 cups chicken broth
3 cups half and half
1 container sour cream
Chopped fresh cilantro
1 bottle beer
1 bag white corn tortilla chips
Salt and pepper to taste
1. In a seven quart Dutch oven, add chicken broth, drain and add beans, half and half, finely chop onions and add. If you do not have a Dutch oven, you can use a large pot and simmer on the stove.
2. Leave uncovered and simmer for one hour when you begin roasting the chicken. Cover chili mixture for the second hour.
3. Add the shredded chicken and peppers when done.
4. Place the Dutch Oven (with cover) in the grill with the heat deflector still in place and bake at 250°F. 5. Bake for two hours and leave uncovered for one more hour.
1. Preheat grill to 300°F and insert heat deflector (I use peach wood chunks).
2. Add beer to chicken stand, brush olive oil on chicken and sprinkle with sea salt.
3. Roast chicken for 2 hours or to an internal breast temperature of 165°F.
4. Pull skin off chicken and shred white and dark meat.
5. I also took some of the skin from the breast portion, finely chopped it and added to the chili.
Poblano Pepper Instructions
1. Roast the peppers with the chicken for 30 minutes.
2. Split roasted peppers and remove seeds.
3. Finely chop and add to chili. Serve with finely chopped cilantro, sour cream and tortilla chips.
Smoked Buffalo Hot Wings
with Bleu Cheese Dip
2 lbs Chicken Wingettes and Drumettes
2 tbsp All-purpose Flour
1 tsp Salt
2 1/2 tbsp Red Hot Sauce
(Frank’s Red Hot Sauce is best)
2 tbsp Butter (melted)
3 stalks Celery
1 cup Bleu Cheese (crumbled)
3/4 cup Mayonnaise
2 tbsp Onion (grated)
2 cloves Garlic (minced)
1/4 cup Fresh Parsley (chopped)
3/4 cup Sour Cream
1 tbsp Lemon Juice
Salt and Pepper to Taste
1. Preheat the grill to 300°F.
2. Mix the flour and salt in a bowl. Rinse the chicken and toss to coat.
3. Spread the chicken on the baking sheet and lightly spray with vegetable oil to prevent sticking on the cooking grate.
4. Insert the heat deflector with the plate in the bottom position and place the chicken pieces on grill.
5. Roast for 30-45 minutes or until tender, turning once or twice. For crispy wings, remove the heat deflector and grill directly the last 5-10 minutes.
Optional: Add 1-3 wood chunks of apple or peach before inserting heat deflector.
6. Mix the hot sauce and melted butter in a large bowl, then place the chicken pieces in the bowl and toss to coat.
7. Cut celery into 4” pieces.
Serve or preheat oven to 225°F, wrap the wings in aluminum foil and keep warm until serving.
1. Combine the sour cream and bleu cheese in a large bowl. Add the cheese and mix well.
2. Add the mayonnaise, grated onion, parsley, and lemon juice. Stir well.
3. Season to taste with salt and pepper.
4. Refrigerate for 1 hour before serving.
Mojo Pork Sandwiches View the Recipe >
This recipe for Mojo (moy'-yo) Pork is an adaptation of a recipe
generously given to us by Chef Antonio Riaos. We took his oven roasted
version and turned it into a low and slow smoked version for the ceramic
charcoal cooker or other smoker. As you will see, it is a three-step
process: marinate the pork in a spice paste, smoke the pork, and then
pull the pork and finish with a sauce.
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