Get Grilling Season Off to a Great Start with Kamado Joe

Grilling Season

The end of March marks the official start of warm weather in Central Texas, and today is national “Joe” day so it’s the perfect time to talk about getting the grill going Kamado Joe style. Let’s take a look at some of Kamado Joe’s top tools and a few new recipes for the start of the spring season.

What Makes the Kamado Grill a One-of-a-Kind Cooking Machine

The Kamado Joe grill sets itself apart from its competitors by offering more cooking options that make grilling out more convenient. Kamado Joe grills are ceramic vessels that lock in heat so you can cook at lower or higher temperatures for longer periods of time. They also give you the ability to fine-tune the temps.

Grilling, searing, smoking – it’s all possible with a Kamado Joe. And there’s no more long waits for the coals to heat up. These grills are ready to go within 15 minutes by using lump charcoal instead of briquettes, which also makes cleaning up quicker as well.

The grills come equipped with a fold down bamboo side shelves, a built-in thermometer and a cart with locking wheels. If you want to expand the cooking possibilities add on accessories like the chicken stand, pizza stone and rib rack.

New Kamado Joe Recipes for the Spring

In a previous post we shared a few of our favorite Kamado Joe recipes, and now here’s two more to add to your cookbook.

Dino Bones

Jesse in Venice, FL shared this beefy recipe that’s simple to cook and fun to eat. The Dino Bones are a great appetizers or entree option if you’re inviting people over to enjoy a hang out session on your deck.

Prep time: 25 minutes

Cook time: 6-8 hours


  • Un-shortened beef short ribs
  • Beef rub of your choice


  • Trim off the excess fat from the ribs and silver the skin
  • Apply rub liberally
  • Smoke in the grill at 250° for 3-4 hours
  • Remove the membrane on the bone side of the ribs
  • Cut into individual bones
  • Wrap meat in tin foil with meat juices and smoke another 3-4 hours

Caesar Steak Salad

Looking for something a little lighter to celebrate all the vegetation that’s coming back to life? This succulent salad recipe comes from D. Schultz in Auburn, GA.

Prep time: 30 minutes

Cook time: 10 minutes


  • 8-16oz. steak of your choice
  • 1 cup olive oil
  • 4 cloves garlic
  • 1 raw egg
  • Head of romaine lettuce
  • Croutons
  • 1 cup fresh grated Parmesan cheese
  • 1/4 cup fresh shaved Parmesan cheese
  • 1/4 cup red wine vinegar
  • 2 tbsp Worcestershire sauce
  • Juice from half a lemon (or 2 tbsp)
  • 2 tbsp dijon mustard
  • 1/2 tsp black pepper
  • 1/2 tsp salt


  • Blend together the oil, garlic and egg
  • Make the dressing by mixing together the grated Parmesan cheese, red wine vinegar, Worcestershire sauce, lemon juice, Dijon mustard, pepper and salt – refrigerate after mixing
  • Chop up the romaine lettuce and put into a serving bowl – refrigerate
  • Grill the steak to your liking, then let sit for a few minutes before cutting
  • Pour dressing over the greens and add croutons
  • Cut the steak into strips then add to the salad
  • Finish by sprinkling with the shaved Parmesan cheese


All that’s left to do is break out the Kamado Joe grill and get cooking!

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