Pages Menu
TwitterRss
Categories Menu

Posted by on 14 Apr 2016 in Featured, Kamado Joe, Meat | 0 comments

Slow Cooked Pork Shoulder with Hot Spice Rub

Slow Cooked Pork Shoulder with Hot Spice Rub

Pork shoulder has the perfect amount of fat content to produce that moreish result when slow cooked, and given some hot spicing in the rub it packs a punch too writes Sandra Tate... For the Rub My choice of rub is usually a simple dry combination of salt and sugar but for this I made a paste. My pork piece is a mere 1.2kg pork shoulder so you made want to double or treble the quantities if you’re going large! I separate the rind from the pork – it makes it easier to turn it into crisp crackling later in the day. Mix together 2 large cloves garlic, grated; 2 tsp salt, 1 tbsp brown molasses sugar, ½ tsp red chilli powder, 1 rounded tsp Dijon mustard, and a good splash of cider vinegar to bring it together as a paste. Rub the paste over the joint and into any pockets and openings then place in a deep roasting tin with the rind draped back over the top. Wrap...

Read More

Posted by on 18 Feb 2016 in Featured, Kamado Joe, Meat | 0 comments

Beef & Lamb Curry with Grilled, Spiced Aubergine

Beef & Lamb Curry with Grilled, Spiced Aubergine

Making good use of Kamado Joe by first grilling aubergine, then adjusting down to 125°C to cook this curry low and slow, lid off for the final half hour to give it a lightly, smokey flavour writes Sandra Tate……and if you’re a bread baking fanatic you might also like to use the black iron to cook fresh naan breads too! Grilled, Spiced Aubergine First get Kamado Joe up to 180°C with the grill rack at high level and the heat deflector at low (ready for curry cooking to follow) and place the flat black iron half moon to heat too. Now you’re ready to precook the spiced aubergine.  Remove the top of a large aubergine and cut into 1cm thick slices. Brush both sides with olive oil and sprinkle with salt, pepper, turmeric, cayenne pepper and ground cumin. You only need to spice one side. Place on the hot black iron side by side and lid-down cook for about 5-7 minutes each side or until golden brown. Remove from...

Read More

Posted by on 21 Jan 2016 in Featured, Kamado Joe, Meat | 0 comments

Spatchcocked Chicken Stuffed with Sage, Garlic & Shallot Butter

Spatchcocked Chicken Stuffed with Sage, Garlic & Shallot Butter

Sage survives well throughout the Winter months, save for persistent exposure to frost, so I’ve been enjoying mine with vegetables, pork, and today with chicken writes Sandra Tate… By spatchcocking a chicken you can cook in a shorter time, it’s also easier to lift and separate the skin from the flesh and to create pocket space for stuffing or herb butter. Quite simply you cut through the backbone of your chicken from neck end to parson’s nose with a kitchen knife or scissors, press down on the breastbone and the bird is now flattened. Once you’ve done this, gently push your fingers under the skin at the cavity end, lifting and separating it firstly from the breast then up and over the thighs and legs – being as careful as you can to avoid tears in the skin. Get the Kamado Joe lit and ready to a steady temperature of 200°C with heat deflector at low level and grill rack at high level. For the stuffing: If you want...

Read More

Posted by on 7 Dec 2015 in Featured, Kamado Joe, Meat | 0 comments

Christmas Cold Cuts: Smokey Turkey Thighs

Christmas Cold Cuts: Smokey Turkey Thighs

My family are all about rib of beef at Christmas but smokey turkey thigh is a must for the cold cuts on Boxing day, and for lunchtime sandwiches, writes Sandra Tate… Weighing in at around 750g each, two or three of these beasts go a long way, and they’re relatively cheap in the Christmas eating scheme of things. Light Curing If you want the meat to be succulent then a brief cure is worth doing – but not absolutely necessary. Dissolve 50g sea salt and 20g light brown sugar in a little hot water. Allow to cool then dilute with enough cold water to be able to scantly cover 2 large turkey thighs in a snug container. Leave for an hour then remove, rinse well and thoroughly dry with kitchen paper. Smoking Turkey Thighs on Kamado Joe While the turkey sits in brine, get the grill up and running to a steady temperature of 140°C (add hardwood shavings over the charcoal if you wish) with the heat deflector at...

Read More

Posted by on 10 Nov 2015 in Featured, Kamado Joe, Meat | 0 comments

Lamb Shanks Rogan Josh

Lamb Shanks Rogan Josh

With such a lot of weather about I find the low and slow ever more appealing, not only because I can pop something into the Kamado Joe and leave it unattended for an age, but also because the results are always spectacular writes Sandra Tate…Get your Kamado Joe lit and settled to a sedate 140°C. Place the heat deflector at low level and the grill rack above at high level. Now as this is going to cook long and slowly I don’t feel the need to mess with browning and cooking things before bringing them together in one pot. Instead peel and slice 2 large onions and place in a deep roasting tray together with 4 lamb shanks, 4 large ripe tomatoes, roughly chopped, 300ml water, 6 cloves peeled & crushed garlic and 2.5cm peeled & grated fresh ginger, 2 tsp salt, a good grinding of black pepper, 1 rounded tbsp paprika, and ½-1tsp red chilli powder. Now briefly fry 2tsp lightly crushed cumin seeds together with 2tsp lightly...

Read More

Posted by on 7 Nov 2015 in Bradley Smoker, Cold Smoking, Featured, Meat | 0 comments

Rare, Smoky Venison Steak on Rosti

Rare, Smoky Venison Steak on Rosti

I confess to being reluctant to drag the Bradley Smoker from the shed when there’s the distinct possibility that there’s going to be a sudden downpour and/or it’s going to be blown over writes Sandra Tate...… but then it may be worth doing it for a 10- 20 minute smoking of venison steak to turn lunch into an Autumnal revelation. Venison is of course very lean, and venison steak deserves to be cooked and served rare, or not at all! Ask your butcher for 2 steaks to be at least 1″ thick – and even at that thickness they’ll weigh in at 150g each – but this is enough as the taste is supreme. Set up the Bradley Smoker with a half a dozen oak bisquettes in the stack and do not heat the cabinet. Allow it to fill with smoke then place 2 steaks on a wire rack and smoke for 10-20 minutes, enough for subtlety and to give an  added dimension to the flavour. Set aside. Rare,...

Read More