Finger lickin’ good.

If your spouse pickups a Kamado Joe, you won’t have to cook ever again. That’s how it seems to be working out for me anyway.

I’ve been out of town or sick for the last three weeks and the Husband is killing it with his outdoor cooking. I don’t know if you’re aware of this, but taking cold meds and drinking wine somehow cancels each other out. I feel it’s my duty to inform you, my lovely faithful followers.

Spatchcock that chicken and rub it down with the usual suspects:

  • 1 whole young chicken
  • Salt
  • Garlic pepper
  • Paprika
  • Garlic powder
  • Onion powder

This bird needs to be roasted for 40 minutes (or until it’s up to temp) at 400 degrees. Sure, you could do it in an oven, but you could also just spend money on a fancy ceramic smoker that is internet famous and actually lives up to the hype.

We picked up a Kamado Joe Jr. a few weeks ago and we’re in love. (I told you we’re obsessive about kitchen appliances.) This little thing can get over 600 degrees and can be used as a pizza oven.

The lump charcoal you used with it is a bit more expensive, but it does seem to last forever. We tucked the baby Joe out by the griddle and pull our camp chairs up close to pet him while he cooks our spatchcocked chickens. I think he prefers it that way.

Joe jr. looking fiery.

To work this beauty, you have to lay the lump charcoal in the bottom and light. Open the bottom hatch and top hatch wide to allow enough air to bring the heat up and then slowly squeeze the bottom hatch to mostly closed. Use the top hatch to further adjust your temperature.

I was super concerned the first time we lit it, but controlling the temp is not difficult at all. This thing comes to temp and cooks foods super fast. Best chicken I’ve ever had!


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