Get ready to fire up your Kamado Joe and take your grilling game to the next level! Whether you’re a seasoned pro or just starting out, these 17 sizzling recipes will inspire you to try new things and experiment with different flavors. From classic comfort foods to gourmet twists, we’ve got you covered.
In this article, we’ll dive into some mouthwatering ideas for your Kamado Joe, including smoked meats, savory vegetables, and even a few sweet treats. You’ll learn how to achieve tender, fall-apart pulled pork, crispy beer can chicken, and succulent ribeye steaks that are sure to impress your friends and family.
So what are you waiting for? Grab your apron and let’s get started!
Smoked Pulled Pork on the Kamado Joe
Transform your pork shoulder into tender, juicy, and flavorful pulled pork with a simple smoking process using your Kamado Joe. This recipe yields a deliciously smoky and tangy result that’s perfect for sandwiches, tacos, or as a standalone dish.
Ingredients:
– 2 pounds boneless pork shoulder
– 1 cup wood chips (your choice of hickory, apple, or cherry)
– 1/4 cup brown sugar
– 2 tablespoons smoked paprika
– 1 teaspoon garlic powder
– Salt and pepper to taste
Instructions:
1. Preheat your Kamado Joe to 225°F.
2. In a small bowl, mix together brown sugar, smoked paprika, garlic powder, salt, and pepper.
3. Rub the spice mixture all over the pork shoulder.
4. Place the pork shoulder in the Kamado Joe, fat side up.
5. Add wood chips to the smoker box or directly on the coals for a 2-hour smoke period.
6. Smoke the pork for 8-10 hours or until it reaches an internal temperature of 190°F.
7. Remove from heat and let rest for 30 minutes before shredding with two forks.
Cooking Time: 8-10 hours
Kamado Joe Beer Can Chicken
Elevate your backyard BBQ game with this mouthwatering recipe that yields tender, juicy chicken and a rich, beer-infused flavor profile. Perfect for casual gatherings or family dinners.
Ingredients:
– 4 bone-in, skin-on chicken breasts
– 1 can of beer (any style)
– 2 tbsp olive oil
– 1 tsp paprika
– 1 tsp garlic powder
– Salt and pepper, to taste
Instructions:
1. Preheat Kamado Joe to 375°F (190°C).
2. Rinse chicken breasts and pat dry with paper towels.
3. In a small bowl, mix together olive oil, paprika, and garlic powder. Brush the mixture evenly onto both sides of the chicken breasts.
4. Place a beer can in the center of each chicken breast, making sure it’s seated snugly between the meat and the can.
5. Season with salt and pepper to taste.
6. Close Kamado Joe lid and cook for 45-50 minutes or until chicken reaches an internal temperature of 165°F (74°C).
7. Let rest for 10 minutes before serving.
Cooking Time: 45-50 minutes
Reverse Seared Ribeye Steak on the Kamado Joe
Reverse Seared Ribeye Steak on the Kamado Joe
Summary: This recipe yields a tender and flavorful ribeye steak with a crispy crust, achieved by cooking it low and slow then searing it hot. The result is a unique texture combination that will impress your family and friends.
Ingredients:
– 1 (1.5-2 pound) ribeye steak
– 1 tablespoon olive oil
– 1 teaspoon salt
– 0.5 teaspoon black pepper
– 0.5 teaspoon garlic powder
Instructions:
1. Preheat the Kamado Joe to 275°F (135°C).
2. Season the ribeye with salt, black pepper, and garlic powder.
3. Place the steak on a piece of aluminum foil or a cast-iron skillet, fat side up.
4. Close the lid and cook for 2 hours, flipping every 30 minutes.
5. Remove the steak from the grill and let it rest for 10 minutes.
6. Heat a skillet or griddle over high heat (450°F/230°C).
7. Sear the steak on both sides for 1-2 minutes per side, depending on desired level of doneness.
8. Let the steak rest for an additional 5 minutes before slicing and serving.
Cooking Time: 3 hours total, including resting time.
Kamado Joe Smoked Brisket
Smoked Brisket Recipe for Kamado Joe:
A tender and flavorful brisket recipe that’s perfect for any occasion. This classic Texas-style smoked brisket is a crowd-pleaser, with a rich, velvety texture and a deep, smoky flavor.
Ingredients:
– 1 whole brisket (5-6 pounds)
– 1 cup beef rub (see below)
– 1 cup wood chips (post oak or a mix of post oak and mesquite work well)
– 1 cup water
– 1 tablespoon brown sugar
Beef Rub:
– 2 cups chili powder
– 1 cup paprika
– 2 tablespoons garlic powder
– 1 tablespoon onion powder
– Salt, to taste
Instructions:
1. Preheat the Kamado Joe to 225°F.
2. Trim excess fat from the brisket, if necessary.
3. Apply the beef rub evenly to both sides of the brisket.
4. Place the brisket on the grill grate and close the lid.
5. Smoke for 8-10 hours, or until the internal temperature reaches 160°F.
6. Wrap the brisket in foil and add water and brown sugar; continue smoking for an additional 2 hours.
7. Let the brisket rest for 30 minutes before slicing and serving.
Cooking Time: Approximately 10-12 hours
Wood-Fired Pizza on the Kamado Joe
Experience the authentic taste of wood-fired pizza with this simple recipe using your Kamado Joe.
Ingredients:
– 1 lb pizza dough (homemade or store-bought)
– 1/2 cup tomato sauce
– 8 oz mozzarella cheese, shredded
– Toppings of your choice (e.g. pepperoni, mushrooms, bell peppers, olives)
– Fresh basil leaves
Instructions:
1. Preheat Kamado Joe to 500°F (260°C).
2. Roll out pizza dough to desired thickness and shape.
3. Place dough on a piece of parchment paper or a lightly floured pizza peel.
4. Spread tomato sauce over the dough, leaving a small border.
5. Sprinkle mozzarella cheese evenly over the sauce.
6. Add your desired toppings.
7. Slide parchment paper or pizza peel onto preheated Kamado Joe.
8. Cook for 10-12 minutes, or until crust is golden brown and cheese is melted.
Cooking Time: 10-12 minutes
Grilled Cedar Plank Salmon on the Kamado Joe
Experience the rich flavors of cedar-infused salmon, perfectly grilled to perfection on your Kamado Joe. This recipe combines the smoky goodness of a cedar plank with the delicate flavor of wild-caught salmon.
Ingredients:
– 4 wild-caught salmon fillets (6 oz each)
– 1 cedar plank (12″ x 6″)
– 2 tbsp olive oil
– 2 tbsp lemon juice
– 2 cloves garlic, minced
– 1 tsp dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat Kamado Joe to 400°F (200°C).
2. In a small bowl, mix together olive oil, lemon juice, garlic, and thyme.
3. Place the salmon fillets on the cedar plank, leaving a 1″ border around each fillet.
4. Brush the top of each salmon fillet with the marinade mixture.
5. Place the cedar plank in the Kamado Joe, close the lid, and cook for 12-15 minutes or until the salmon is cooked through.
6. Remove from heat and let it rest for 2-3 minutes before serving.
Cooking Time: 12-15 minutes
Charcoal-Roasted Whole Turkey on the Kamado Joe
Transform your holiday gathering with a show-stopping, perfectly roasted turkey, achieved effortlessly with the Kamado Joe’s unique charcoal cooking capabilities.
Ingredients:
– 1 (12-14 pound) whole turkey
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon dried thyme
– 1 teaspoon paprika
– Salt and pepper, to taste
Instructions:
1. Preheat the Kamado Joe to 350°F (175°C).
2. Rinse the turkey and pat dry with paper towels.
3. In a small bowl, mix together olive oil, garlic, thyme, paprika, salt, and pepper.
4. Rub the mixture all over the turkey, making sure to get some under the skin as well.
5. Place the turkey in the Kamado Joe, breast side up.
6. Close the lid and cook for 2-3 hours, or until the internal temperature reaches 165°F (74°C).
7. Let the turkey rest for 15 minutes before carving and serving.
Cooking Time: 2-3 hours
Kamado Joe Smoked Pork Ribs
Get ready to fall in love with the tender, juicy, and full-of-flavor results of this easy-to-follow recipe. With a few simple steps and some patience, you’ll be enjoying mouthwatering smoked pork ribs that will leave your guests begging for more.
Ingredients:
– 2 racks of pork ribs (about 4 pounds total)
– 1 cup of dry rub (your favorite mix or store-bought)
– 1/4 cup of brown sugar
– 2 tablespoons of smoked paprika
– 1 tablespoon of garlic powder
– 1 tablespoon of onion powder
– 1 tablespoon of salt
– 1 tablespoon of black pepper
– 1 cup of wood chips (your favorite type, such as hickory or apple)
Instructions:
1. Preheat your Kamado Joe to 275°F.
2. Remove the membrane from the back of each rack of ribs.
3. Mix together dry rub ingredients and apply evenly to both racks of ribs.
4. Place ribs in the Kamado Joe, close the lid, and smoke for 4-5 hours or until tender.
5. During the last 30 minutes of cooking, add wood chips to enhance the smoky flavor.
Cooking Time: 4-5 hours
Grilled Lobster Tails with Garlic Butter on the Kamado Joe
Elevate your summer gatherings with this decadent and easy-to-make appetizer or main course. Succulent lobster tails are smothered in a rich garlic butter sauce, perfectly grilled to perfection.
Ingredients:
– 4-6 lobster tails (1-1.5 pounds)
– 2 tablespoons unsalted butter, softened
– 2 cloves garlic, minced
– 1 lemon, cut into wedges
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat the Kamado Joe to 400°F (200°C).
2. In a small bowl, mix together butter, garlic, salt, and pepper.
3. Rinse lobster tails under cold water, pat dry with paper towels.
4. Place lobster tails on the grill mat or foil, leaving space between each tail.
5. Brush the garlic butter mixture evenly onto each lobster tail.
6. Close the Kamado Joe lid and cook for 8-10 minutes per side, or until lobster is opaque and flakes easily with a fork.
7. Serve immediately, garnished with lemon wedges and chopped parsley if desired.
Cooking Time: 16-20 minutes total
Kamado Joe Smoked Mac and Cheese
Smoked Mac and Cheese Recipe for Kamado Joe
Transform your macaroni and cheese game with this creamy, smoky twist! This recipe is perfect for a comforting meal or as a side dish for your next gathering.
Ingredients:
– 8 oz macaroni
– 2 cups grated cheddar cheese
– 1 cup grated mozzarella cheese
– 1/4 cup unsalted butter
– 1/2 cup heavy cream
– 1 tsp smoked paprika
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat your Kamado Joe to 275°F.
2. Cook the macaroni according to package instructions until al dente. Drain and set aside.
3. In a separate pot, melt the butter over medium heat. Whisk in the heavy cream and bring to a simmer.
4. Remove from heat and stir in the cheddar and mozzarella cheese until smooth. Season with smoked paprika, salt, and pepper.
5. Combine cooked macaroni and cheese mixture. Stir until well combined.
6. Place the mac and cheese mixture on a baking sheet or directly onto the Kamado Joe’s grates (if using).
7. Smoke for 30-40 minutes or until golden brown.
Cooking Time: 30-40 minutes
Grilled Vegetable Medley on the Kamado Joe
This recipe showcases a colorful medley of grilled vegetables, perfectly charred and infused with smoky flavor from the Kamado Joe. With minimal prep work and quick cooking time, this side dish is perfect for any occasion.
Ingredients:
– 1 zucchini
– 1 yellow squash
– 1 red bell pepper
– 1 small red onion
– 2 cloves of garlic, minced
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat the Kamado Joe to medium-high heat (around 400°F).
2. Slice the vegetables into similar-sized pieces.
3. In a large bowl, toss the vegetables with olive oil, garlic, salt, and pepper until evenly coated.
4. Place the vegetable medley on the grill grates in a single layer, leaving some space between each piece.
5. Close the lid and cook for 10-12 minutes, or until the vegetables are tender and slightly charred.
6. Remove from heat and sprinkle with chopped parsley (if using).
7. Serve hot and enjoy!
Cooking Time: 10-12 minutes
Smoked Tri-Tip Roast on the Kamado Joe
A tender and flavorful smoked tri-tip roast is just a few hours away with this simple recipe. Perfect for a weekend gathering or a cozy family dinner.
Ingredients:
– 2-3 lb beef tri-tip roast
– 1 cup dry rub (see below)
– 1 cup wood chips (post oak, mesquite, or apple work well)
Dry Rub:
– 1/4 cup brown sugar
– 2 tbsp smoked paprika
– 2 tbsp garlic powder
– 1 tsp onion powder
– Salt and pepper to taste
Instructions:
1. Preheat Kamado Joe to 225°F.
2. In a small bowl, mix dry rub ingredients.
3. Rub the mixture all over the tri-tip roast, making sure to coat evenly.
4. Place the roast in the Kamado Joe, close the lid, and smoke for 5 hours or until internal temperature reaches 130°F.
5. During the last hour of cooking, add wood chips to the smoker for added flavor.
6. Remove from heat and let rest for 15 minutes before slicing.
Cooking Time: 5 hours
Kamado Joe Spatchcocked Chicken
Elevate your chicken game with this simple yet impressive recipe that yields juicy, flavorful results every time. Spatchcocking allows for even cooking and a crispy skin, making it perfect for special occasions or weeknight dinners.
Ingredients:
– 1 whole chicken (3-4 lbs)
– 2 tbsp olive oil
– 1 tsp paprika
– 1 tsp garlic powder
– Salt and pepper to taste
– Fresh herbs (optional)
Instructions:
1. Preheat your Kamado Joe to 425°F.
2. Rinse the chicken and pat dry with paper towels.
3. Lay the chicken flat on a cutting board, breast side down. Use kitchen shears or scissors to cut along both sides of the spine, then remove the backbone and flatten the bird.
4. In a small bowl, mix together olive oil, paprika, garlic powder, salt, and pepper. Rub the mixture all over the chicken, making sure to get some under the skin as well.
5. Place the spatchcocked chicken on the Kamado Joe grates and close the lid. Cook for 25-30 minutes or until the internal temperature reaches 165°F.
6. Remove from heat and let rest for 10 minutes before carving.
Cooking Time: 25-30 minutes
Grilled Pineapple with Cinnamon Sugar on the Kamado Joe
A simple yet impressive summer treat that’s perfect for a backyard gathering or a quick dessert. This recipe combines the natural sweetness of pineapple with the warmth of cinnamon sugar, all achieved through the magic of your Kamado Joe.
Ingredients:
– 1 ripe pineapple, cut into 1-inch slices
– 2 tablespoons granulated sugar
– 1 teaspoon ground cinnamon
– 1 tablespoon unsalted butter, melted
Instructions:
1. Preheat your Kamado Joe to medium-high heat (375°F).
2. In a small bowl, mix together the sugar and cinnamon.
3. Brush both sides of the pineapple slices with the melted butter.
4. Place the pineapple slices on the grill grates and cook for 2-3 minutes per side, or until caramelized and slightly charred.
5. During the last minute of cooking, sprinkle the cinnamon sugar mixture evenly over the pineapple slices.
6. Remove from heat and let cool slightly before serving.
Cooking Time: 10-12 minutes
Smoked Meatloaf on the Kamado Joe
Elevate your meatloaf game with a twist of smoke! This recipe combines classic flavors with the rich, deep smokiness of the Kamado Joe.
Ingredients:
– 1 lb ground beef
– 1/2 cup breadcrumbs
– 1 egg
– 1/4 cup ketchup
– 2 tbsp brown sugar
– 1 tsp smoked paprika
– Salt and pepper to taste
– 1/4 cup chopped bacon, crumbled
Instructions:
1. Preheat the Kamado Joe to 225°F (110°C).
2. In a large bowl, combine ground beef, breadcrumbs, egg, ketchup, brown sugar, smoked paprika, salt, and pepper. Mix well with your hands until just combined.
3. Form into a loaf shape and place on a piece of aluminum foil or parchment paper.
4. Sprinkle crumbled bacon over the top.
5. Place the meatloaf in the Kamado Joe, away from direct heat.
6. Close the lid and smoke for 2 hours, or until internal temperature reaches 160°F (71°C).
7. Remove and let rest for 10 minutes before slicing.
Cooking Time: 2 hours
Kamado Joe Grilled Oysters
Experience the simplicity and flavor of grilled oysters, perfectly cooked to a tender delight. This recipe is perfect for a quick and easy appetizer or main course.
Ingredients:
– 12-15 oysters, scrubbed clean
– 2 tablespoons butter, softened
– 1 lemon, cut into wedges (optional)
– Salt and pepper, to taste
– Garlic powder, optional
Instructions:
1. Preheat the Kamado Joe to medium-high heat (around 375°F).
2. Rinse the oysters with cold water, then pat them dry with a paper towel.
3. In a small bowl, mix together softened butter and a pinch of salt.
4. Place an oyster on each half-shell, leaving about 1/8 inch of space between each shell.
5. Dot the top of each oyster with the butter mixture, sprinkle with garlic powder if desired.
6. Close the lid and cook for 3-4 minutes or until the oysters start to open.
7. Remove from heat and serve immediately with lemon wedges on the side.
Cooking Time: 3-4 minutes
Carne Asada Tacos on the Kamado Joe
Experience the bold flavors of Mexico with these tender and juicy Carne Asada Tacos, perfectly grilled on your Kamado Joe. Thinly sliced flank steak is marinated in a zesty mixture of lime juice, garlic, and spices before being grilled to perfection.
Ingredients:
– 1 lb flank steak
– 1/4 cup lime juice
– 2 cloves garlic, minced
– 1 tsp dried oregano
– 1/2 tsp ground cumin
– 1/4 tsp paprika
– Salt and pepper, to taste
– 8-10 corn tortillas
– Sliced radishes, lime wedges, cilantro, and sour cream (optional)
Instructions:
1. In a large bowl, whisk together lime juice, garlic, oregano, cumin, paprika, salt, and pepper.
2. Add the flank steak to the marinade and refrigerate for at least 30 minutes or overnight.
3. Preheat your Kamado Joe to medium-high heat (375°F).
4. Remove the steak from the marinade and grill for 5-7 minutes per side, or until it reaches your desired level of doneness.
5. Slice the grilled steak into thin strips.
6. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
7. Assemble tacos with sliced steak, radishes, lime wedges, cilantro, and sour cream (if using).
8. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Summary
Get ready to grill like a pro with these 17 mouth-watering Kamado Joe recipes! From tender pulled pork and crispy beer can chicken to succulent smoked brisket and juicy ribeye steak, there’s something for every taste bud. Plus, try your hand at wood-fired pizza, grilled salmon, or roasted turkey – all achievable on the Kamado Joe. And don’t forget about sweet treats like grilled pineapple and smoky mac and cheese. With these recipes, you’ll be the king of the grill in no time!
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