Grill Dome Give Away
Enter to win a tailgate Grill Dome below!
Rules: By entering, you are agreeing to receive information from Atlanta Eats & Grill Dome. One entry per person; winner to be announced via email November 2015.
Smoked Brisket
People hardcore backyard BBQ’ers or competition guys will tell you one of the best things you can cook on the Grill Dome kamado is a brisket. Brisket can be a bit challenging if you’re new to “low and slow” BBQ’ing, so below you’ll find step-by-step instructions for smoking a beef brisket on the Grill Dome kamado. We’ve also provided a video below that demostrates this particular method.
1. Trim fat cap down just a thin layer of fat, maybe 1/8″ or 1/16″ of fat, then score it.
2. Liberally coat all sides with a layer of mustard which will act as a binder for your rub.
3. Liberally rub down all sides of the brisket with your favorite beef rub.
4. Get the Grill Dome set up for an indirect cook and preheat to 225°. Toss some smoke wood in or use a smoke tube like I show in this video.
5. Cook the brisket until you hit an internal temp of 155° – 160°.
6. At that point, wrap the brisket in foil, place back on the Grill Dome and continue cooking until you hit an internal temp of anywhere in the neighborhood of 200° – 205°.
7. Pull it and let it rest in the foil in a dry cooler (covered with towels if you want…) for at least 1 hour.
8. Slice and serve. Keep the juices left over in the foil as a finishing sauce or dipping sauce. Enjoy!!
Bourbon Steak Skewers
This recipe if part of our Game Day Starters playlist on the Grill Dome YouTube Channel. Skewers are a quick, easy and tasty way to please a crowd. You can go cheap and use chicken for your protein or you can splurge a bit and use some nice beef. In this recipe, I chose to go with some nice, lean tri-tip. The bourbon marinade/glaze really sets this recipe off, so make sure to try this next time you’re planning on some yummy skewers.
Bourbon Glaze Ingredients
1/4 cup bourbon
1/4 cup Dijon mustard
1/4 brown sugar
1/4 cup canola oil
1/4 cup Worcestershire
1/4 cup pineapple juice
4-5 chunks of pineapple
Blend all ingredients together in a food processor and set aside in fridge or use immediately.
Skewer Ingredients
1.5 – 2 lbs lean beef (I used tri-tip)
2 bell peppers
1 large onion
Large pineapple chunks
Steak seasoning
Cut the beef into chunks then marinate in some of the bourbon marinade/glaze for at least a couple hours (or even as long as overnight..). Make sure to save some of the marinade for glazing the skewers before and during the cook. After the beef has marinated, slice the onion and peppers into pieces ideal for skewers. Take your onions, peppers, pineapple and beef and alternate those onto your skewers. Glaze the uncooked skewers with some of the marinade them coat lightly on both sides with your favorite beef seasoning blend.
Set your Grill Dome up for a direct heat cook and preheat the kamado to 400°F. Once your Grill Dome is preheated, place the skewers on and cook for somewhere around 10-12 minutes (or until the beef is done to your liking…), flipping them half way through the cook. A few minutes before they’re done, give them one last glaze with the bourbon marinade. Enjoy!
Hot and Fast Pulled Pork Sandwiches
Everyone that loves BBQ… LOVES pulled pork sandwiches…but…the process of slow smoking a pork shoulder can make this classic recipe a bit involved with regards to how much time is required. This recipe puts a spin on things and shows you how to cook a Boston butt the “hot and fast” method that will greatly reduce your cook times. The great thing about the Grill Dome though is that because of the massively thick ceramic walls, you can rest easy that the meat will still come out nice and tender 🙂 Pics and video from start to finish below. Enjoy!
Ingredients
1 Boston butt or a picnic or a whole pork shoulder
Yellow mustard
BBQ rub
Sandwich buns or garlic toast
Coat all sides of the pork with cheap yellow mustard so it will act as a binder for the BBQ rub. Next, liberally coat all sides of the pork with the rub in order to promote a nice bark. Set aside until ready to cook.
Set the Grill Dome for an indirect cook using the Indirect Cooking Rack and a ceramic stone. Preheat to 350°, making sure to add a couple chunks of your favorite smoke wood. Once preheated, place the pork on the center of the main cooking rack and cook until an internal temperature of around 195° – 200° is reached. At that point, foil the meat with heavy duty aluminum foil and place in a dry cooler to rest for at least one hour (it can easily rest for 2-3 hours and stay piping hot).
Pull the meat then pile it high on either some tasty sandwich buns or garlic toast.
