The story starts happy, then sad, then happy again.

Bought a BGE. Wanted to build a table to set it in. Mel would have none of it. Said the Egg was ugly and didn't fit in HER yard. Got pi$$ed. Sold the egg. Missed the egg. Damn the torpedoes and went to buy another. Found out there were now all kinds of alternatives, one being the Kamado Joe. Comes in a color other than green. Bought one. Mel now happy and loving the color. Says it fits into her yard.

So! Been cooking up a storm. Was wondering what folks are cooking, what rubs or sauces are being used, etc.

My Joe and some baby backs.


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The products looks great, John!

Oh, and the Joe ain't bad lookin', either.

If she nixed the BGE and grudgingly let you put in a Kamado Joe, for your own sake, don't ever let her look at Komodo Kamados... ;)

Komodo Kamado

Oh my gosh, night and day difference - I am going to guard my internet connection to AA this afternoon to make sure my wife doesn't see the Kamado Joe.

I have way too much invested in my BGE to have to throw it out, so I can get the much, much prettier K. Joe.

If she sees that gorgeous red cooker, she will DEMAND that I get one, and do it today, I must.


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I can't imagine what I was thinking when I got this awful looking, ugly green monstrosity.



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Your new grill is really pretty, though, Pider/John.

Julian, I knew all was okay when she deemed it "cute." Guess it passed the yard color test. However, she now keeps asking what I'm cooking next. Beginning to think that she is finally past the cute and into the delicious.

Michael, got to get you two over for some slow cooked brisket.

Up next, another simple, but tasty butt chicken.

Before....

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Best keep this under wraps!

Congrats on the Kamado! Our hobbies are way too similar. ;)

Huge BGE fan. I thought it might be hype, until I got one and can't see going back to a different style smoker.

I haven't invented my own, but have tried a lot of different recipes. By far the best book I have found is "Backyard BBQ" by McPeake (typos and all). The "Hell" fire brisket is my favorite. I skip the mop since the brisket is so moist and just go very heavy on the dry rub the night before. I generally target to take it off the BGE about 3-4 hours before serving, wrap it in foil, put it in a room temp cooler, and let the brisket marinade in its own juices until serving. Helps to take any "will it be ready" pressure off as well.

I'm still in search of the perfect pork rib recipe. I want that perfect combination of spicy and sweet.

i have read your first paragraph a few times and it cracks me up every time! Wives! Can't live with them, can't live without 'em! Sent from my iPad using A.Aficionado

Sounds really good, John!

After......

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The pic does not do it justice. The skin was crispy, and with the honey glaze, it was oh so tasty.

We paired it with a fresh from the garden cucumber, tomato, herb salad and a Kings Estate Pinot Gris.