Kamado Jim

The Kamado Evangelist

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Storing, Freezing, and Reheating Pulled Pork

April 3, 2017 by Kamado Liz Leave a Comment

Storing, Freezing, and Reheating Pulled Pork

Meat is expensive, so when I buy meat I always go for the larger amounts. I’m also not very good at figuring out how much meat to serve per person. So, understandably, this means that I always have leftovers. This is what is known as the opposite of a problem, especially when it comes to pulled… 

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Filed Under: Pork, Tips

How to Tell if Your Ribs Are Done

March 18, 2017 by Kamado Liz Leave a Comment

How to Tell if Your Ribs Are Done

Grilling is somewhere between an art and a science. While on one side there is some hard science as to how hot you have to have the grill and the temperature and cooking time, there is also a science to the perfect combination of flavors, tastes, and even methods. Ribs, in particular, are notoriously hard… 

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Filed Under: Pork, Tips

How to Trim Spare Ribs St. Louis Style

February 18, 2017 by Kamado Liz Leave a Comment

How to Trim Spare Ribs St. Louis Style

In my opinion, properly prepared ribs are some of the most delicious foods known to man. And, while there are a lot of differing opinions on how ribs should really be prepared, I have always preferred the St. Louis style myself.  I grew up near St. Louis so I’m used to my ribs being square… 

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Filed Under: Pork, Tips

5 Easy Marinades for Pork

December 26, 2016 by Kamado Mary Leave a Comment

5 Easy Marinades for Pork

Since we have already discussed some easy marinades for chicken and steak, it only makes sense to talk about pork marinades next! All marinades are basically made up of an acid, a base oil, and lots of herbs and spices to give them flavor, so they’re pretty easily made in your kitchen! Marinades are super… 

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Filed Under: Pork, Recipes, Sauce

The Ultimate Kamado Grill Wood Chip Guide

December 7, 2016 by Kamado Mary 1 Comment

The Ultimate Kamado Grill Wood Chip Guide

Adding wood to your Kamado while you’re cooking is a great way to bring the flavor to the next level. You’ll need to set your Kamado up for smoking, option one is best for adding wood, and the rest is pretty simple— though you do need to put some thought into what cut of wood… 

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Filed Under: Beef, Chicken, Pork, Poultry, Tips, Turkey

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Meet Kamado Jim

I take barbecue and other grilled foods to another level, courtesy of the world's oldest and most perfectly designed grill / smoker: the Kamado. I'll show you how to do the same! Read more.

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Featured Posts

Why I Chose the Kamado Joe Over the Big Green Egg

Why I Chose the Kamado Joe Over the Big Green Egg

My First Pork Butt on the Kamado Joe

My First Pork Butt on the Kamado Joe

Quick and Easy Pizza Dough Recipe

Quick and Easy Pizza Dough Recipe

Eastern North Carolina Style BBQ Sauce Recipe

Eastern North Carolina Style BBQ Sauce Recipe

Meet Kamado Jim

I take BBQ and other grilled foods to another level, courtesy of the world's oldest and most perfectly designed grill / smoker: the Kamado. I'll show you how to do the same! Read More.

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