Kamado Joe "MoJoe" NewscastMay 2012   

Kamado Joe Company
2865 North Berkeley
Lake Road NW
Duluth, GA 30096

(877) 215-6299

    

  
Recipe: Salmon Three Ways
Simple recipes for mouth-watering fillets.

Salmon is one of the sea's most flavorful fish. The meat is dense and lends itself to marinating. There are literally hundreds of ways to prepare salmon. We have put together three simple recipes for you that offer minimal preparation time and maximum taste.

Lemon Salmon

Marinade
4 (6-ounce) salmon fillets
3 Lemons
4 Garlic cloves (minced)
1/3 Cup extra virgin olive oil
1/2 Cup soy sauce
1/2 Cup honey
1/2 Cup water
Salt and pepper fillets to taste after marinating.


Directions
1. Mix ingredients and add the juice from two lemons.
2. Place mixture and salmon fillets in a large plastic bag.
3. Marinate for 2-4 hours.
4. Heat grill to 325°F.
5. Lightly brush each side of the fillets with extra virgin olive oil to prevent sticking.
6. Grill each side 4-8 minutes, or until flesh is firm and separates easily with a fork.
7. Halve the final lemon and place face down on the grill the last 4-8 minutes.
* For pen thermometers, use a target of 145°F internal temperature.
8. Squeeze the juice from the grilled lemon halves over fillets. Serve.


Orange Asian Salmon
Marinade
4 (6-ounce) salmon fillets
1 1/2 Tsp sesame oil
4 Tbsp rice wine vinegar
1 Tbsp extra virgin olive oil
1/2 Cup Teriyaki sauce
1/2 Cup orange juice (optional: juice from three oranges)
1 Tbsp fresh ginger, minced
1/2 Cup scallions or green onions (chopped)

Salt and pepper fillets to taste after marinating.

Directions
1. Combine and mix the ingredients (less scallions).
2. Place mixture and salmon fillets in a large plastic bag.
3. Marinate for 2-4 hours.
4. Heat grill to 325°F.
5. Lightly brush each side of the fillets with extra virgin olive oil to prevent sticking.
6. Grill each side 4-8 minutes, or until flesh is firm and separates easily with a fork. Serve.
* For pen thermometers, use a target of 145°F internal temperature.

Spicy Red Wine BBQ Salmon
4 (6-ounce) salmon fillets
Barbecue Sauce

1 Cup red wine
1 Medium onion (chopped)
1 1/2 Cups ketchup
1/4 Cup Worcestershire sauce
1/4 Cup malt vinegar
1/2 Cup honey
2 Tbsp cayenne pepper (remove to eliminate spiciness)
4 Cloves garlic, minced

Salt and pepper fillets to taste after marinating.

Directions
1. Mix the ingredients in a sauce pan and reduce the mixture over medium heat for 10-15 minutes (keep warm on low heat while salmon is cooking).
2. Heat grill to 325°F.
3. Lightly brush each side of the fillets with extra virgin olive oil to prevent sticking.
4. Grill one side 5-8 minutes, or until flesh is firm and separates easily with a fork.
5. Turn and brush one side with sauce, grill side 5-8 minutes.
* For pen thermometers, use a target of 145°F internal temperature.
6. Remove fillets, brush again with sauce. Serve.

* Fillets are served over risotto with porcini mushrooms.



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Three Ways to Cook Salmon
Choose the cooking style that's right for you.

Salmon is a versatile meat when it comes to cooking methods. It can burn easily, but that is very easy to prevent. The cooking methods below can be applied to any of the salmon recipes in this issue.

1. Direct Method
Place charcoal on one side of the fire box. Cook the salmon on the opposite side of the grill, so the fillets are not directly over the charcoal fire. Alternately, you can "plank" the salmon by using a variety of wood planks made of cedar, alder, hickory, cherry, oak or maple. Alder is the most neutral type if you do not want flavor infused from the wood.

1. Heat grill to 325-350°F.
2. Lightly brush each side of the fillets with extra virgin olive oil to prevent sticking.
3. Grill each side 5-8 minutes, or until flesh is firm and separates easily with a fork.
* For pen thermometers, use a target internal temperature of 145°F.


2. Indirect Method
Baking your fillets is an excellent way to add charcoal flavor and eliminate the possibilty of charring.

1. Heat grill to 325-350°F.
2. Insert the heat deflector with the plate in the bottom position. Allow the grill to acquire the target temperature range.
3. Lightly brush each side of the fillets with extra virgin olive oil to prevent sticking.
4. Grill each side 5-8 minutes, or until flesh is firm and separates easily with a fork.
* For pen thermometers, use a target internal temperature of 145°F.


3. Semi-indirect Method
GrillGrates can be the best of both worlds, because it protects your fillets from the direct fire, yet still gives you charcoal flavor and sear marks.

1. Heat grill to 325-350°F.
2. Insert the GrillGrates.
3. Allow them to heat up 5-10 minutes and for the grill to reacquire the target temperature range.
4. Lightly brush each side of the fillets with extra virgin olive oil to prevent sticking.
5. Grill each side 5-8 minutes, or until flesh is firm and separates easily with a fork.
* For pen thermometers, use a target internal temperature of 145°F.

Top 10 Essential BBQ Tools
The basics for cooking just about anything.

If you are a new Kamado Joe owner, one of the first questions you may ask is, "what accessories do I need to use with my grill?". For the most part, the type of food you plan to cook will determine your needs. If you plan to grill, roast, smoke and bake in fairly equal amounts, the list below will cover all types of cooking. As you learn more about your ceramic grill and the type of foods you prefer to cook, there are specialty tools that will enhance your cooking experience.

#1 Grill Tool Set
Surprisingly, it is difficult to find a quality three-piece tool set with a spatula, tongs and brush. Weber's Three-Piece Stainless Steel Tool Set at $34.99 comes close. The spatula and tongs are sturdy, and the former has curved edges for grasping food easily. The tongs are not rigid enough to turn a brisket, but they will perform well for most grilling needs. The basting brush is small, but still useful for brushing on BBQ sauces.
#2 Heat Deflector
A Kamado Joe Heat Deflector is as much a requirement as it is an accessory if you plan to cook with indirect heat. It offers a two-position frame for smoking, roasting or baking with the plate in the bottom position. The top position can be used in conjunction with the pizza stone for pizza, baking bread or casseroles. The top position is also excellent for roasting poultry.
#3 Pen Thermometer
Two popular makers of pen thermometers make it easy to serve meat and food to your desired doneness. Thermapen ($89.00) is a quality thermometer that reads temperatures very quickly, which is important at high temperatures. The Maverick PT-100
 ($60.77) also offers a lighted display and a cooking guide on the panel. Before purchasing either pen, read several reviews about each thermometer, so you can make an informed choice.
#4 GrillGrates
If you want to prevent the chance of charring tender foods like seafood or vegetables, GrillGrates can literally elevate your grilling. They are made of anodized aluminum plates with raised rails that cooks with a "semi-indirect" method. Each set of GrillGrates comes with a custom spatula that lifts food off the grates rather than scraping it. You can read a full review in the April 2011 issue of MoJoe.
#5 Pizza Stone
The most popular baked item on a Kamado Joe is pizza. A Kamado Joe Pizza Stone not only allows you bake pizza, but also to bake bread, cookies, hot appetizers and casseroles. If you opt for a third party baking stone, be sure it is intended for high temperature cooking and avoid thin (less than 1/2") baking stones. They can crack and shatter.
#6 Grill Skillet/Wok
Using skewers to grill small pieces of meat and vegetables can be a chore. It is much easier to get charcoal flavor with a skillet that is made for grilling. The Cuisinart CW-128 8" Stainless Steel Grilling Wok with Removable Handle is a great buy at $29.99. The handle attaches and removes easily for stirring or lifting off the grill. Spray the inside of the skillet with cooking for easier clean up.
#7 Chicken Stand
Make beer can chicken without the beer can. A ceramic Kamado Joe Chicken Stand is one of the easiest ways to infuse tenderness and flavor into your poultry. You can use the old standard of adding beer to it, but try using a variety of marinades, juices, onions and herbs for added flavor.
#8 Remote Thermometer
The Maverick ET-732 Wireless Thermometer at $59.99 monitors the temperature of the grill and the internal temperature of food from up to 300ft. away. The remote updates the temperature every three seconds and it will sound an alarm based on your preset temperature limits. I especially like the remote for overnight cooking. You can read a full review in the June 2011 issue of MoJoe.
#9 Dutch Oven
Dutch ovens are an age-old way of cooking roasts, stews and soups to tender perfection. Dutch ovens make inexpensive cuts of meat extremely tender and create complex flavors when vegetables, herbs and spices are added. Lodge Logic's 7 Quart Dutch Oven at $54.97 is a great entry level size, and the company is considered one of the best manufacturers of cast iron cooking ware.
#10 Grilling Gloves
Silicon oven mitts are inexpensive, withstand the heat up to 500°F and they're easy to clean. Silicone oven mitts far exceed leather gloves when it comes to reducing heat transfer. You can find silicone oven mitts as low as $5.99 with an average price around $9.99. Order two mitts if you want to use them as a pair.


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