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Posted by on 31 Mar 2014 in Fish, Kamado Joe | 0 comments

Whiskey Oak Smoked Red King Crab with Micro Herb Salad

Whiskey Oak Smoked Red King Crab with Micro Herb Salad

I was very fortunate to have been given some Red King Crab and Snow Crab legs, claws and clusters. Lucky me! Getting hold of King Crab is very difficult in this country, which is a shame because it is delicious and the meat is big enough to cook out of its shell – meaning more fun to cook with. My crab came pre-cooked which means all I have to do is experiment with different barbecuing techniques and adding different smoky flavours. This recipe is all about adding a subtle Whisky Oak flavour and gentle searing to the outside to add different textures to the crab. Firstly, I soaked some Whiskey Oak chips in water about an hour prior to lighting my Kamado Joe. I then lit the Kamado with the deflector plates in the high position. Once I had reached 200°C I set the vents to maintain that temp. The deflector plates are already warmed up – perfect for gentle searing. I first cut open the legs using a pair...

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Posted by on 31 Mar 2014 in Kamado Joe, Meat | 0 comments

Kamado Joe: Whisky Oak Smoked Beef Carpaccio with Barbecued Asparagus

Kamado Joe: Whisky Oak Smoked Beef Carpaccio with Barbecued Asparagus

This is my smoked version of an amazing Italian dish, carpaccio was created by Giuseppe Cipriani in Venice around 1950 and dedicated to the Venetian painter Vittore Carpaccio. I love carpaccio and have used my Kamado Joe to create my own distinct interpretation. Hope you like it ! When you buy your fillet of beef ask the butcher to remove any excess fat, if your knife skills are quite good then do it yourself. Rub your fillet with salt and pepper and get your ceramic BBQ ready. Fire up your Kamado Joe, once the temp has stabilised at around 75°C-100°C add your pre-soaked whisky oak chips, put your heat deflectors on the lowest setting, add the grill on top and put the fillet onto the grill. Leave to smoke for 20-30 minutes.   Remove the fillet from the grill and remove the grill and put heat deflector plate onto highest setting (be careful it will be hot) and open up the Kamado Joe vents until the temp is 325°C+. This will...

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Posted by on 21 Mar 2014 in Bradley Smoker, Featured, Fish, Hot Smoking | 0 comments

Hot Smoked Trout with Spinach Pancakes & Horseradish Crème Fraiche

Hot Smoked Trout with Spinach Pancakes & Horseradish Crème Fraiche

Hot smoked trout is delicious for breakfast, or made into a delicate paté but on this occasion I decided to put it to good use in this pretty, and tasty, brunch dish writes Sandra Tate… Firstly I asked my fishmonger to kindly fillet 2 medium sized fresh trout. Make a light brine by mixing 30g salt, 20g light brown sugar and 500ml cold water and leave the fillets immersed in it for 30 minutes. Remove, rinse and pat completely dry on kitchen paper, and allow to dry for a further hour on a Bradley wire rack – they will feel slightly sticky by now. Add a few Pacific Blend or Alder bisquettes to the Bradley stack and set it to 75°C/170°F then smoke the fillets for 1 hour (an extra half hour more if you want a smokier flavour). Remove and set aside. Ingredients – serves 4 4 smoked trout fillets (see above) for the pancakes: 200g young spinach, washed, blanched, squeezed & chopped 3 spring onions, trimmed &...

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Posted by on 10 Mar 2014 in Baking, Featured, Fish, Kamado Joe, Vegetable | 0 comments

Pizzafest

Pizzafest

How to make the most of a sunny, breeze-free weekend; by cracking out some pizza with the help of hungry offspring of course writes Sandra Tate… I’m an incorrigible bread maker, making all our bread and brioche for as many years as I can remember. Most of our bread is now sourdough and  is perfect for making a Kamado Joe pizza as it gives a resilient crust and base. If you don’t happen to keep a pet sourdough starter in your fridge it’s probably a step too far for you to start now, so I’m giving you a very good alternative dough recipe. As for toppings – we all have our favourites, but a good homemade tomato sauce is the bedrock of any pizza so I’m giving you my version. Over that we enjoyed a simple mushroom, basil & mozzarella version; a tuna, red onion & spinach; and my personal favourite of spinach and goats’ cheese with sun-blush tomato. We also have bowls of olives, rocket and basil leaves, and...

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