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Posted by on 8 Jun 2015 in Featured, Kamado Joe, Meat | 0 comments

Ribeye, Spring Greens and Mozzarella

Ribeye, Spring Greens and Mozzarella

So this Sunday was as glorious as last Sunday was miserable; it had to be time for Kamado Joe to do what he does best – steak – writes Sandra Tate…First off I wanted to give the grill a good old clean up and that is best done by letting the temperature hit the giddy heights. After a blast of 20 minutes at 400°C + the grill rack was so easy to brush over with a wire brush and the remnants of any discolouration in the dome and sides are gone, gone gone. We then played with the vents to get to a steady 250°C and put in the black iron – flat griddle for vegetables and grill grate for ribeye steaks, leaving them to reach temperature too. Lunch is now a matter of 5 minutes of preparation time and five minutes of cooking, how good is that? I don’t care to do anything to steaks other than drizzle with a little olive oil and season with sea salt...

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Posted by on 3 Jun 2015 in Kamado Joe, Meat | 0 comments

K J’s Cottage Pie

K J’s Cottage Pie

When the temperature drops at the beginning of June one could be excused for seeking comfort food belonging to January. But I’m not one for mince and carrot cottage pie, I’m and ‘anything goes’ cottage pie maker writes Sandra Tate… Having put in almost everything in the fridge into this one it seemed more than appropriate to cook it on Kamado Joe for his added ‘signature flavour’. That wonderful whiff of smokey Joe. First off we want none of that plain old mashed potato topping (husband has a pathological dislike of it and we can’t bear the moaning) so it’s a mix of potato, sweet potato with sliced leeks added 4 minutes before end of boiling time that I mashed with lots of butter, white pepper & salt (no milk! that makes it too smooth and sloppy). For cottage pie, I like to use a black iron skillet so that once the meat sauce is cooked I can add the topping and transfer the pan to Kamado Joe and...

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