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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...

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Posted by on 5 Jan 2016 in Bradley Smoker, Featured, Vegetable | 0 comments

Smoked Butternut Squash Risotto with Crispy Sage Butter

Smoked Butternut Squash Risotto with Crispy Sage Butter

Whist still suffering post festivity ‘I-can’t-face-any-more-meat’ syndrome I decided to try a comforting, colourful alternative writes Sandra Tate… Smoking Butternut Squash It is my belief that a little smoke goes a long way and that popping some vegetables into the Bradley Smoker for 20-40 minutes  without cabinet heat gives them enough smoke flavour to add nuance to a dish without overwhelming it. For mine I halved a medium butternut squash (from top to bottom) and scooped out the seeds, I place it in the cabinet with some heads of garlic and a couple of red ramiro peppers for good measure – I used some of the garlic but saved the rest for other occasions. If you want a more pronounced smoke flavour then by all means smoke for longer, or pre-slice the squash halves into 1cm thick slices and scatter loosely over a Bradley wire rack. I used apple wood bisquettes Squash Risotto with Crispy Sage Butter – serves 4 Preheat the oven to 220°C. Cut the butternut squash...

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