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Posted by on 21 Dec 2016 in Featured, Kamado Joe, Meat |

Roast Duck & Roasted Vegetables

Roast Duck & Roasted Vegetables

Getting into the festive frame of mind I decided to make a duckilicious roast on Kamado Joe  – and with vegetables roasting around the bird in all that lovely duck fat, writes Sandra Tate… This is a perfect example of one dish/pot cooking with the duck generating fat and the vegetables taking that up to colour beautifully and become rich with duck/smoky Kamado Joe flavour. Very little preparation is needed, I like to scrub the vegetables rather than peel them, and all are left quite chunky. Fill the Kamado Joe to the air holes with charcoal, light and open vents to get it up and running before putting the heat deflector at the low level with grill rack at normal level. Establish a constant 180°C-190°C roasting temperature by setting the top and bottom vents. A duck of this size will feed 4-6 depending on appetite, it is after all very rich. Allow at least one of each vegetable/person as a rough guide. Begin by trimming and cutting 4 young...

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Posted by on 10 Aug 2016 in Featured, Kamado Joe, Meat |

Sticky Pork Belly & Roasted Sweet Vegetables

Sticky Pork Belly & Roasted Sweet Vegetables

Pork belly is so deliciously rich, it goes a very long way – a very good thing when you have a visiting son planning to entertain a bunch of old school mates over food and beers writes Sandra Tate… I also like pork belly as you can get amazing results in 6-7 hours, a lot less than pulled pork, but just as sensational. I personally prefer to cook it on the bone but ask my butcher to not only score the rind, but also carefully detach it from the joint so that at the end of the cooking time on Kamado Joe I can put it in my oven at high temperature to turn it into the most amazing crackling. In the morning I got my 3kg pork belly joint up to room temperature and rubbed under the rind and over flesh with a mix of 50g sea salt and 30g freshly ground black pepper. Make a sticky BBQ sauce by mixing 2tsp tamarind paste; 2tbsp runny honey; 3...

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Posted by on 12 Jul 2016 in Featured, Kamado Joe, Meat, Uncategorized, Vegetable |

Spicy Chicken Joints & Paneer Kebabs

Spicy Chicken Joints & Paneer Kebabs

For a hot day, crack out the light beers and spice up the BBQ with Indian influences writes Sandra Tate… … and have chapati or paratha at the ready and thick yoghurt to complete the line up! Light up Kamado Joe and aim for a steady temperature of 200°C with the lid down – grill on the standard grill rack or on black iron griddle if you prefer. For the chicken I chose to use thigh and leg joints, they are less likely to be dry once cooked and I think have more flavour – just be sure that they are cooked through to the bone! First prepare a dry rub – this is a generous quantity which you can keep in an airtight jar for a week or so and it will be enough to rub a lot of chicken pieces. Sprinkle onto the joints as you would with salt and pepper – don’t overdo it – and rub into the flesh. Dry Rub: Place 1tsp cumin seed,...

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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...

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Posted by on 15 Mar 2016 in Baking, Featured, Kamado Joe | 0 comments

Hot Cross Buns

Hot Cross Buns

I do so enjoy making bread, and to celebrate this warm, sunny day I thought I’d go all seasonal and get a batch of hot cross buns on Kamado Joe, writes Sandra Tate… Stage one – the sweet bread dough In a large bowl, lightly mix together 500g strong white bread flour with 75g unrefined caster sugar and 2 tsp salt. Make a well in the centre and sprinkle in 10g of dried yeast. Mix 125ml of tepid water with 125ml tepid full fat milk and pour over the yeast. Leave to stand for 5 minutes until bubbling on the surface then add 2 large eggs, beaten. Bring the mixture together then turn out onto a clean surface and knead to a smooth, elastic dough (about 8-10 minutes). Form into a ball and return to the bowl, cover with cling film and leave to rise in a warm place for 1-2 hours or until doubled in size. Stage two – the sweet fruit bread dough In a small bowl...

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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...

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