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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.


ImageRemove 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 transform your deflector plates into a ceramic searing plate, this is why I love my Kamado Joe – it is a really versatile barbecue that can change from a smoker into a hot searing BBQ.


1 fillet of beef
1 clove garlic, puréed
1 tbsp fresh coriander finely chopped
1 tbsp fresh thyme finely chopped
3 tbsp olive oil
1 tbsp sea salt
1 tbsp fresh ground pepper
Pre-soaked whiskey oak chips

Mix all the rub ingredients in a bowl and then rub all over the fillet and leave to rest for 15 minutes.


Burp your Kamado Joe (cooking with a ceramic BBQ is the only time you are allowed to burp in public, by raising your lid about a couple of inches, for a couple of seconds, in order to stabilise the internal and external temperature. This simple trick will stop any back draft and stop any risk of creating a combustion effect. At very high temperatures, if you don’t burp, there can be risk of creating a mini fireball) and put the fillet onto the deflector plate searing each side for 3-4 minutes. At this point add your asparagus which has been marinated in olive oil, salt and pepper.


Remove the fillet from the heat and leave to cool down to room temperature. Slice as thinly or thickly as you like, drizzle with vinaigrette and a sprinkle of parmesan cheese.


A beautiful tender beef dish with hints of deep whisky oak smokiness – one of my favourite starters ever.

Normally, you should wrap in cling film and freeze. This means it is much easier to thinly slice, however, I’m much more about the texture and flavour rather than the ‘look’ so I don’t bother. I like my carpaccio looking a bit chunky.



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