Wanting to use my Kamado Joe more, looking for simple beef and pork recipes.

Apple Cider Glazed Pork Chops with Brussel Sprouts and Butternut Squash.

Bought a whole bone-in pork tenderloin (bought 9lbs for $13 the other day) cut 1.5 inch pork chops.

make a rub with salt, pepper, garlic powder, whatever else you like and lots of brown sugar. Rub down the pork.

Make the glaze.. 2 cups apple cider, 1/2 apple cider vinegar, 1/2 cup honey, red pepper flakes, garlic,dijon mustard, and rosemary.. Reduce over medium heat.

Peel and cut up the butternut squash, cut the brussel sprouts in halves or leave whole and some diced bacon. Toss in a big cast iron skillet with some butter, a splash of the glaze, salt/pepper and into the oven at 400 until done (45 mins i think) i removed and stirred several times and added a little glaze as needed.

Throw them big bad porkchops on the kamado joe. I like 500 degrees. Baste with glaze and get them a good char, turn and reglaze. Continue basting with glaze as you need until done and serve.

You could char the squash/brussel sprouts on the kamado, but i didnt have room.

It turned out fantastic.

2 inch ribeye.
250 until it hits 125
Pull it
Open the gates of hell
Sear it

Pulled pork is the obvious one, but also getting a roast and making pulled beef sandwiches are good also.

Beef short ribs can be outstanding.

Get about 1/3 of pork loin, make a couple of cuts so you can basically roll it out flat. Layer it with whatever you like, mushrooms, onions, spinach cheese, Italian sausage, pepperoni (not all of those at once). Roll it up and wrap it in bacon and smoke it at 250.

If I am in the mood for ribs, but want something easy. Pork riblets are cheap and cook quick. Cook them like you would ribs-either smoked/braised combo, they just cook quicker.

You didn't mention chicken, but cooking whole chicken wings indirect at about 400 degrees are one if my favorites. Use whatever seasoning or use a hit sauce to cost them with.

Got this from the Kamado Smoker and Grill Cookbook:
Thai Sticky Wings
Set your grill up for indirect cooking at 375*, using the 30-20-10 method
Cook the wings for 30 minutes. Flip them over, cook them for 20 minutes. Sauce them and cook for 10 minutes(I would probably go for about 8 minutes rather than 10)

4lbs chicken wings
chopped fresh cilantro for garnish
For the rub:
1/2tbsp kosher salt
1/2tsp ground black pepper
1/2tsp granulated garlic
1/2tsp cornstarch
1/4tsp ground ginger
For the sauce:
1/2cup red pepper jelly
1/4 cup Mr Yoshida's Original Gourmet Sauce (you can find it but you'll have to stare down every jar on the sauce aisle--I ended up subbing with Lawry's Sweet Asian BBQ sauce)
2tbsp peanut butter
2 tbsp Sriracha sauce
2 tbsp finely chopped fresh cilantro

Air-dry the wings by patting them dry and placing on baking sheet in fridge for an hour.
-Combine dry rub ingredients in a bowl and season wings with the rub (it doesn't seem like it'll be enough, you kind of sprinkle each wing on both sides with the rub. It's just about right, but not used liberally)
-Place the wings on the grill for 30 min
-While the wings are cooking mix your sauce ingredients in a pan over medium heat until combined and a sauce consistency. Remove from stovetop and stir in your cilantro.
-Flip the wings and cook for 20 mins
-Transfer wings to bowl and drizzle with about half of the sauce and toss to coat.
-Return to grill for 8-10 mins.
-Put on plate and pour drizzle remaining sauce over wings and sprinkle chopped cilantro over the top.

Pretty good stuff.

All of the ceramic cookers are practically the same, so buy one of the BGE cook books since it's the most popular brand out there. My FIL has it for his BGE and there are a ton of recipies in there. Also, visit EGGheadforum for tons of different recipies posted by others.

Some of the official BGE cookbook recipes are hit or miss, some of them use techniques that aren't recommended anymore (like snuffing a fire, and let the residual heat finish cooking the food).

Nibblemethis is a great kamado cooker blogger and has his own book. The egghead, kamadoguru, and kamadojoe forums also host a wealth of information.

It's not beef or pork but this is a badass salmon recipe...