Hey Joe fans. Up today is a Kamado Joe pastrami. If you have never had Kamado Joe pastrami, well its real easy to do, so let’s get started.
Don’t let the neighbors see what your up to, you’re going to need make a lot.
Year: 2018
Hey Kamado Joe fans, up today is a chore we all must do someday — the Kamado Joe Classic gasket replacement. It’s time to get that Joe back in tip-top shape.
Today is shaping up to be on the warm side. Mid-February with daytime highs in the mid-70s. Can’t beat the weather!
A while back, I ordered the Kamado Joe KJ-GA23 Gasket Kit for the Kamado Joe Classic. I was just waiting for a warmer day to get outside.
Nottoway River fishing report for Friday, January 26, 2018. The General Vaughan Bridge boat ramp in Franklin, Virginia. The General Vaughan Bridge boat ramp in Franklin, Virginia. It’s one of those well maintained boat ramps by the Virginia Department of Game and Inland Fisheries. Coordinates: 36.56651600, -76.94510100.
Up for today are some Kamado Joe coconut curry pork meatballs with spiralized zucchini noodle.
Coconut curry meatballs and zucchini noodles are a keto and paleo favorite.
This is real easy to make.
So let’s get going.
The Lodge cast iron dual handle pan might just be the perfect cookware for my Kamado Joe Classic grill.
We found this late one night while trolling through the Amazon Lodge cast iron offerings for anything new.
I am familiar with most of the Lodge cast iron product line. This Lodge dual handle cast iron skillet is something new I hadn’t seen before.
I liked the idea of having a Lodge dual handle pan, so I hit the “Buy now with 1-Click” button. Yeah, I was tired and it was late, and you know what I am talking about? It is all too easy to click that button thinking of what you might be able to do with a new piece of cast iron cookware.
With that Amazon Prime shipping, the Lodge L10SKL cast iron pan landed at my front door in no time.
Kamado Joe bone broth. What the …
Okay stick with me here …
Three days ago, I spun a chicken on my Kamado Joe JoeTisserie.
Well, as usual, it was awesome, nothing new here. I’m getting closer to achieving that crispy oven roasted skin texture. More on that in a future post.