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  1. BBQAdventures

    Lychee smoked pulled lamb

    Lychee Smoked Pulled Lamb Well here is something that is a little out of the ordinary. Lychee Smoked Pulled Lamb. Using the trusty Kamado Joe Classic I take an ordinary square cut lamb shoulder and turn it into the most magnificent pulled lamb meals I have ever eaten. Pulled Lamb in over drive Ingredients: Lamb Shoulder Treebark Rub Olive oil Kamado Setup: As we are going to be pulling this lamb it will need a med-long cook, somewhere between 8 and 10 hours so fill the firebox with fresh lump charcoal add your smoking wood. This is the first time using lychee wood as the smoke wood and I am really interested to see what flavour profile it adds to the lamb. Of course with this cook, we are set up for indirect smoking. Deflectors in the lower position. Aiming for a dome temp around the 110C (225f) mark for the majority of the cook. The lamb,lychee wood and the Tree Bark rub were all purchased from The Low and Slow Meat Co. If you get the opportunity pop in and say g’day, tell them you read about them on Kamado Life. Method: Coat the Lamb Shoulder with oil Apply a liberal coating of the Treebark Rub Place lamb in a suitable roasting pan or a foil pan Once the Kamado is up to temperature and stable add the Lamb Cook until internal temperature around 95c (203f) Now sit back and relax you will need somewhere around 8-10 hours Remove and “pull” while hot. Serve and enjoy. Alternate/Variations/Suggestions If you are cooking with the meat directly on the grill, suggest adding a water pan. Don’t just use plain water though add a bunch of herbs to add that extra depth of flavour. You may wish to wrap in foil once you reach an internal temp of ~68c (155f) or once your bark has set. By wrapping in foil you will slightly decrease the cooking time. It is at this temperature that the meat hits the “stall” and seeming takes ages to progress. I will post more on the stall process in the coming weeks. For this cook I wrapped for about the last hour as I needed to speed up the final part of the cook. I was only expecting 8hrs and it ended up being around 10… Results WOW WOW WOW. The flavour of the Lychee Smoked Lamb Shoulder was outstanding. The Treebark rub is an absolute compliment to the lamb and I cannot recommend it highly enough. Just the right mix of ingredients, nothing overpowering or too salty. The bark that was formed was magnificent, kind of like the skin on a BBQ chicken, simply divine. I can’t wait to try it on other cuts of meat. I have been asked about the Lychee wood some and what it added to the cook and the resulting flavour profile. During the cook, the aroma from the smoke produced from the lychee was amazing a really sweet smelling smoke, subtle but at the same time very aromatic. What did it add to the meat? This is a really hard question to answer and I have asked myself over and over since the cook. If I stop myself from overthinking it my initial answer is that it adds a very subtle flavour. Unlike some of the stronger flavoured woods that can leave a really overpowering smoky flavour. On a 10hr cook like this one, I think it was a perfect choice. The smoke flavour was definitely there and it was delicious. I cannot wait to try this on chicken where I think you will be able to taste some of the subtleties of the smoke itself. What I would do differently Learn, learn, and learn, that is what I try to do every time I cook. Here is some of the minor changes I would make for the next cook. This was my first cook of anything where I was aiming for “pulled” so the final duration took me by surprise. I had initially estimated that I would need 6-8hrs and majorly underestimated the effect of the stall. Next time I would wrap a bit sooner. I must buy a remote thermometer, make life so much easier My bonus tip As the lamb was cooked in a pan it captured all the rendered fat, about 15mm covering the bottom. For this meal we had some simple greens with some mashed potatoes. If you take a couple of tablespoons of the drippings and add it to the potatoes you certainly won’t be sorry!! The creamiest most flavoursome mashed potatoes EVER!! And then there was left overs for the next night - Pulled lamb tacos Thanks for dropping by. Jason kamadolife.com
  2. BBQAdventures

    Anzac biscuits on the Kamado Joe.

    Sorry for the late reply. Yes, but only mildly. Cause it was a pretty short cook I guess. Still damn yummy as something to tack onto the end of a cook and utilise the residual heat etc.
  3. Quick and easy post for a super tasty winter classic with a twist – smoked pumpkin soup. We had been given a large Queensland Blue Pumpkin and with the weather turning here in Qld (if you can call it that) it is a perfect time to create a classic but with a Kamado twist - Smoked pumpkin soup. The ingredients I used. 1 large pumpkin quartered and de-seeded 3 potatoes 2 brown onions 3-4 whole heads of garlic (tops chopped to expose the top of the individual cloves) 1 tub of cooking crème 750ml chicken stock Salt Pepper Paprika Sugar Parsley Dried cranberries If you are like me and experiment, this is the perfect platform to add your own elements and style. I have seen the addition of chorizo, which is something I will definitely try for that additional depth. Method Kamado setup Set for low and slow with the deflectors in the upper position. Full firebox of mostly fresh lump charcoal. For the smoke, this cook was a couple of chunks of cherry and ironbark with a sprinkle of hickory chips. Basically a bit of everything that I had around. Light and let temperature stabilize around the 220f mark Smoke the veggies until soft – in this case it was around 4 ½ hours until the pumpkin was at the consistency I wanted. Let the pumpkin cool for a little and scoop out all the flesh into a large pot, add the potatoes , add the onions (outer skin removed) and add the garlic cloves ( peeled). The garlic should “squeeze” out of pretty easy. Over a low heat, blend with a stick blender (or you could do batches in a processor), progressively add the chicken stock until you almost reach the consistency you prefer, add the crème and stage season to taste. Continue to blend until your ideal consistency is reached adding more stock/liquid as needed. Let the final mixture simmer on a very gentle heat for 10-15 minutes. Ready to plate. Ladle into bowls, add some parsley and a small amount of cranberries Enjoy
  4. BBQAdventures

    Anzac biscuits on the Kamado Joe.

    Something a little different today. Anzac biscuits on the Kamado Joe. After firing up the Kamado Joe for some lunchtime sausages, which were delicious, I took the opportunity to make some Anzac biscuits with my daughters. They were very excited! A quick google for a recipe and a check of the cupboard for all the ingredients and we are in luck. Here is the recipe that got the nod. No thought other than I had the ingredients and it was the first result I looked at from google Recipe Ingredients 2 cups rolled oats 2 cups flour 2 cups coconut 1 1/2 cups sugar 250g butter 4 tbsp golden syrup 1 tsp baking soda 2 tblsp boiling water Method Turn oven KAMADO to 160°C. Lightly grease oven trays. Place oats, flour, coconut, sugar in big mixing bowl. Melt butter and golden syrup in a saucepan. Take off heat. Mix baking soda and boiling water in a cup. Add to melted butter mixture in the pan. Quickly add to big mixing bowl. Mix well. Roll tablespoonfuls of the mixture into balls. Place on trays 5cm apart. Press lightly with a fork. Bake for 20 minutes. Credit: https://www.kidspot.com.au/kitchen/recipes/anzac-biscuits-200 Cooking with kids (5 & 6) can be challenging, but fun if you can keep them involved and engaged. I try to pre-measure everything and be well prepared before they start. This gives them a sense of ownership of the tasks they are given, but in a well contained “box”. Also lets me focus on letting them enjoy the moment without getting frustrated at trying to concentrate on the recipe with 1 million questions. For this recipe it was quite simple for them, add the dry ingredients and stir. They loved it. The look of complete joy in being able to assist was magical. Then once I added the butter, they had a ball being able to form the biscuit balls and put them on the baking tray. They turned out fantastic, just the way I like them. Firm on the bottom with a little bit of chewy goodness in the middle. The Kamado Joe got a good workout today, fired up at lunchtime for sausages, cooked Anzac biscuits and finished off with another butterflied lamb roast – awesome day on the grill! As a side note – some history on the Anzac biscuit. An Anzac biscuit is a sweet biscuit, popular in Australia and New Zealand, made using rolled oats, flour, sugar, butter (or margarine), golden syrup, baking soda, boiling water, and (optionally) desiccated coconut. Anzac biscuits have long been associated with the Australian and New Zealand Army Corps (ANZAC) established in World War I. The biscuits were sent by wives and women’s groups to soldiers abroad because the ingredients do not spoil easily and the biscuits kept well during naval transportation. Today, Anzac biscuits are manufactured commercially for retail sale. Biscuits issued to soldiers by the Army, referred to as “Anzac tiles” or “Anzac wafers”, differ from the popular Anzac biscuit. Anzac tiles and wafers were hard tack, a bread substitute, which had a long shelf life and were very hard. Contents 1 Origins 2 Current popularity 3 Legal issues 4 Recipe 5 References Origins During a speech to the East Otago Federation of Women’s Institutes, Professor Helen Leach, of the Archaeology Department of the University of Otago in New Zealand, stated that the first published use of the name Anzac in a recipe was in an advertisement in the 7th edition of St Andrew’s Cookery Book (Dunedin, 1915). This was a cake, not a biscuit, and there were no mixing instructions. A recipe for “Anzac Biscuits” appeared in the War Chest Cookery Book (Sydney, 1917) but was for a different biscuit altogether. The same publication included a prototype of today’s Anzac biscuit, called Rolled Oats Biscuits. The combination of the name Anzac and the recipe now associated with it first appeared in the 9th edition of St Andrew’s Cookery Book (Dunedin, 1921) under the name “Anzac Crispies”. Subsequent editions renamed this “Anzac Biscuits” and Australian cookery books followed suit. Professor Leach also said that further research might reveal earlier references to the name and recipe in Australia or New Zealand.[4] Rather than being sent to the front lines for the soldiers to eat as some people think, ANZAC biscuits were commonly eaten at galas, fetes and other public events such as parades, where they were sold to raise money to support the war effort. At the time they were often called “soldier’s biscuits”, and the fundraising that was organised by the Patriotic Funds accumulated 6.5 million pounds to support New Zealand troops in the war. Current popularity Today, Anzac biscuits are manufactured commercially for retail sale. Because of their historical military connection with the ANZACs and ANZAC Day, these biscuits are still used as a fundraising item for the Royal New Zealand Returned Services’ Association (RSA) and the Returned and Services League of Australia (RSL). Special collectors old-style biscuit tins with World War military artwork are usually produced in the lead up to Anzac Day and sold in supermarkets, in addition to the standard plastic packets available all year. The official RSL biscuit is produced by Unibic under license. A British (though still Australian-produced) version of the Anzac biscuit, supporting the Royal British Legion, is available in several major supermarket chains in the UK. Legal issues The term Anzac is protected under Australian law and cannot be used in Australia without permission from the Minister for Veterans’ Affairs; misuse can be legally enforced particularly for commercial purposes. Likewise, similar restrictions on naming are enshrined in New Zealand law where the Governor General can elect to enforce naming legislation. There is a general exemption granted for Anzac biscuits, as long as these biscuits remain basically true to the original recipe and are both referred to and sold as Anzac biscuits and never as cookies. This restriction resulted in the Subway chain of restaurants dropping the biscuit from their menu in September 2008. After being ordered by the Department of Veterans’ Affairs to bake the biscuits according to the original recipe, Subway decided not to continue to offer the biscuit, as they found that their supplier was unable to develop a cost-effective means of duplicating the recipe. Recipe Notably, Anzac biscuit recipes omit eggs because of the scarcity of eggs during the war (after most poultry farmers joined the war effort) and so that the biscuits would not spoil when shipped long distances. Source: https://en.wikipedia.org/wiki/Anzac_biscuit For all of my write-ups, reviews and recipes head over to my website - http://www.kamadolife.com
  5. BBQAdventures

    Kamado Joe Joetisserie Chicken

    I keep ticking things off the wish list and I keep being inspired by the versatility of the Kamado Joe Classic. The Joetisserie got a call up this weekend for a Kamado Joe Joetisserie Chicken. Joetisserie cooks are pretty easy to set up, for this chicken I was aiming for a dome temp of around 350f and a likely duration of around 1.5hrs. However I wanted to cook some roast veggies (corn, pumpkin, potatoes) so I needed to be a little creative with the grill rack set up etc. The downside of the classic size, perhaps a Big Joe (or Joe Jr) is in order. I removed the fire box ring and placed the ½ moon standard D&C rack directly on top of the fire box, this was for the veggies to sit on. I then placed a heat deflector vertical as a divider to add a bit of protection from the direct heat of the fire. Being down that low and so close I was worried I would end up with nothing but a scorched mess. It pays to experiment. With the dome temp almost at where I wanted it, in went the veggies. I knew it would be a tight time frame to get the veggies done at the same time as the chicken, so I gave them an extra ½ hr or so. Veggie prep Corn – left in the husk , adds some protection from the direct heat. Pumpkin – A ½ of a medium sized butternut pumpkin, cut in ½ again. Skin on (important to add some protection to direct heat) Potatoes – 4 largish quartered, sprinkled with a little veggie oil and a light dusting of the same rub. These where then placed on the rack for the best fit. Prep the chicken. Nothing too fancy here, a dash of olive oil (as a binder) and then simply add a liberal coating of “Plow Boys BBQ – Yardbird Rub.” The colour straight out of the shaker was amazing. My method of applying rub is to sprinkle a little and let it “soak” in then add some more. Make sure that all sides were covered well. Threading the Joetisserie. Learning from the last cook, this time I measured where the centre was to be and locked in one side of the prongs before I added the chicken. On with the chicken, I didn’t have any butchers string to truss the legs and wings so I threaded the chicken on in such a way that helped hold the limbs in place. A bit tricky, but possible. Next time I’ll definitely use some butchers string. As during the cook the one of the wings did come loose. Now for the fire Dome temp was holding steady at around the 350f mark, as with previous cooks with the Joetisserie, vents a little more open than normal, accounting for the holes in the Joetisserie ring etc. Veggies were looking good and had progressed pretty well. Mounted the Joetisserie into the motor and switched on, checked for good rotation and found an issue with the bird spinning one way the wing caught the deflector I had in place. With a cycle of the motor on/off switch (a couple of time) the direction was reversed and we are good to go. See you in around and hour and a half. Check in time At around the hour mark, I check the veggies and felt that they weren’t cooking quick enough so I removed the deflector that I had standing vertically and allowed for a bit more direct heat. Fingers crossed. Done 1 hr and 35 mins the temperature of the breast and thigh were exactly where I was aiming for ~75 deg cTime to remove the chicken and let the veggies finish off. I removed the chicken and placed a foil tent over, just to let it rest while I got the plates and veggies done etc. Time to eat. OMG – simply the best damn chicken I have EVER eaten. Now I am not a roast chicken fan, or at least I wasn’t. From now on I am a Joetisserie roast chicken fan. My wife and kids loved it, the flavour was amazing. There was little bit of spice in the rub but nothing overpowering. Couldn’t stop eating the skin. The flavour throughout the chicken was subtle, but definitely there. All parts of the chicken were still so juicy. The corn and the pumpkin worked out perfect, but the potatoes were a fail – wasn’t enough time. Joe On !!!
  6. BBQAdventures

    Kamado Joe Joetisserie Pork Shoulder

    Kamado Joe Joetisserie Pork Shoulder Since my last couple of attempts were less than a perfect success. I have been busting to try again and get the crackling right. The last couple of times, Two Pork Roasts, Pork Belly proved that crackle on a Kamado can be difficult for the beginner. I was now armed with a lot more information (YouTube, Forums, FB groups etc.) and also have the Joetisserie to help get things done right. Woolworths had some good looking product, and the price wasn’t too offensive, so a Pork Shoulder was my next attempt. My main objective, get the crackling right and in my mind justify the cost of the Joetisserie. Following all the normal handy advice with regards to getting crackle. Dry the skin, salt, refrigerate uncovered etc. I was prepped and ready to go. A side note – another awesome use for the Ozito electric fire starter – pork skin drier!! Works a treat. I have also since seen another hack where a similar device is used at the end of the cook to get that amazing popcorn style crackle, will definitely give that a go next time. This cook was one of the simplest in terms of adding anything to the meat, it was literally just salt and oil. Letting the natural flavour shine, with the addition of the charcoal kiss. My fire management during the last cook was not up to scratch and I learnt a lot, that’s what this is all about. Trial and error. Setting up the Kamado for this Joetisserie cook, I was very conscious of how I set up the fire and where to place the coals etc. I did not want the fire to get to large and I needed it to remain banked up one side of the Kamado, allowing the best chance for the crackle to shine. I also chose to not add any smoke wood, as the colour of the last one was quite dark and kind of detracted from the finished dish. I really like the golden colour of crackle. Other than the initial setup there was not a lot to this one, simply monitor the fire and let the Joetisserie do its thing. 3 hrs and internal temp around 62, later it was ready to rest. The end product turned out magnificent. Super tasty, super juicy and that crackle was to die for! Even my youngest (5yr old) now loves crackle. Joe On !!
  7. Rosemary & Mint Butterflied Lamb Shoulder Seems to be a theme this week. Keeping it simple !! After the last couple of weeks, we have had, it is the only way possible. Nothing fun about having sick kids. My all-time favourite roast meat is Lamb, that is my weak spot. Rosemary & Mint Butterflied Lamb Shoulder from Woolworths was on the menu tonight, a reasonable quick cook and all the hard work (prep) had already been done. Just a case of firing up the joe which is quick and easy with my new lighter. (Ozito special from Bunnings - I did a review over at www.kamadolife.com ) Aimed to cook as per the oven instructions (indirect) and then finish off with a good sear direct over the coals. Total cook time was around 1hr and 20 mins, from unwrapping the lamb to slicing ready to eat. I thought I had burnt the crap out of it at first glance, but it must have just been the sugar content in the marinade. There was an anxious moment cutting the roast and tasting it for the first time. Thankfully what I thought was burnt was actually a super tasty char, without even a hint of burnt taste. Phew. I think I dodged a disaster by a matter of minutes. If you are stuck for inspiration, sometimes the store bought prepped roasts are worth a crack. The addition of smoke and charcoal flavour enhances it by a factor of 100! Thanks for stopping by. Jason
  8. Experimenting with Kamado Dessert Apricot Puff Pastry Parcels. A last minute simple dessert that the kids loved. I had had a couple of bourbons and was feeling a little creative/experimental and was struck with an idea to make a dessert for the family to enjoy after the Shepard’s Pie. A quick search of the fridge, freezer and cupboard I was inspired. Apricot Puff Pastry Parcels. Ingredients -4 sheets of puff pastry -1/2 tin of apricots chopped -2 crushed weetbix -1/4 cup shredded coconut -1 tablespoon sugar -milk for browning -icing sugar for dusting Method Kamado Set up Indirect, deflectors in upper position, grill rack in upper position, aiming for a dome temp of around 200c -layout puff pastry sheets (defrost if frozen) cut into 1/4s forming 4 squares from each sheet. -combine apricots, weetbix and sugar and mix well. -spoon some mixture into the centre of 8 of the squares. Being careful not to add too much. -place the 8 unused squares on top of the squares with the mixture -paint some milk around the edges of the squares to assist in sealing. -using a fork, “pinch/squash” the edges (with the flat part of the fork) -pierce the top in a couple of places with the fork. -once assemble place onto a lined tray (ensuring the tray fits the Kamado) -paint the tops with milk to help with browning -cook on the Kamado until brown and puffed (10-15mins) Keep an eye on them to prevent burning. -once cooked remove from heat and dust with icing sugar Apricot mix Sealed and ready for heat Almost ready to come off Yummo !! Warm flaky yumminess Enjoy Would I change anything in this cook? Yes, serve with ice-cream and or custard. Don’t be afraid to experiment, there are so many things that can be done on the Kamado, so many ingredients that love the addition of smoke and charcoal flavours. What’s the worst that can happen? Joe On !! Jason
  9. BBQAdventures

    Smoked Shepherd's (Cottage) Pie

    Kamado Smoked Shepherd’s Pie When Your Wife Loves Kamado cooking as much as you. Kamado Smoked Shepherd’s Pie Due to a busy schedule, I wasn’t planning on firing up the Kamado this weekend, but my wife was really keen to do “something” When I say she was keen, I really mean that she was keen for ME to do something on the Kamado Joe. I wasn’t feeling very inspired as we have been dealing with a sick child on top of a birthday party for the two kids. We have both been distracted of late. So we tossed around a couple of ideas, wanting something hearty to try and build everybody back up with a good home cooked meal, something that is packed to the brim with flavour and nutrition. We eventually settled on Shepherd’s Pie (also known as Cottage Pie in some parts.) Full of vegetables and beef mince, that should do the trick and get some much-needed nutrients into the family. Having never done a Shepherd’s Pie on the Kamado, I really wanted to do it “all” over the coals. So I dived into the camping equipment to dig out my cast iron camp oven (similar to this one) as this would be the perfect vessel to create the basis of the pie. Kamado Set up I had recently done a high heat Pizza cook and was VERY surprised at how much lump was left, as I was only going to be looking for around 200c for this cook, at least for the initial part I only added about five fresh pieces to the firebox. For the smoke wood, I added some good chunks of ironbark. Any robust flavour smoke would suit this meal. Initial setup was for direct with the X-rack in the middle position – to hold the camp oven. After letting the fire stabilise and with the dome temperature around the 200 deg mark it was on with the camp oven, after another 20 mins, it was ready to start cooking. We will be re-setting the Kamado a couple of time during this cook, utilising the direct method for the frying stage and the indirect setup for when we want to develop the flavours and simmer the ragù Ingredients – 2 large onions diced very fine – 10 cloves of garlic, chopped/minced/whole (whatever your preference) – 4 large carrots diced very fine – 2kg Beef mice – A generous amount of ground black pepper 1-2 tablespoons – A generous amount of ground sea salt – 1 cup beef stock – A generous amount of Worcestershire sauce – Dash of tomato sauce (Ketchup) – Splash of Baby Rays BBQ sauce – 1 can of whole Roma tomatoes – 1 can of diced tomatoes – 8 medium potatoes (boiled in garlic infused water and mashed) – 2 cups frozen peas – A hand full of roughly chopped chives – 3-4 sprigs of fresh rosemary, stripped – ½ cup of fresh green basil – Vegetable oil Method (Over direct) -add vegetable oil to camp oven, -add onion, garlic and stir until a nice colour. -add carrot till well combined and showing a nice colour -add mince, salt and pepper. -When the mince has browned through add the beef stock, canned tomatoes. -Continue to stir, watching that you don’t have too much heat and burn the bottom. -Add the sauces (to taste) Ironbark smoke Onion and Carrots Mince with Salt Pepper Nice Colour Yummo Love that pop of green Re-configure the Kamado – to indirect.(add some more smoke wood if needed) -Heat deflectors in the low position -X-rack in the middle position Back on the heat. -at this stage, we want to add the remaining ingredients and simmer for as long as you can. We are looking to develop the flavours, be sure to taste as you go and adjust the taste to your liking. This is one of those recipes where it is a blank canvas and you can modify and add to you and your families liking. -monitor the liquid level, you want to maintain a moist mixture. Remember we will be turning this into a pie so need to avoid being too “wet”. – For my cook it was about 45 mins to an hour of simmering, all the while taking in that lovely smoky flavour. Time to assemble -remove the camp oven from the heat -spoon mixture into a large (make sure it fits the Kamado) oven proof dish -add the mashed potato and season -sprinkle with a small amount of cheese (not too much as it will be oily and not crisp up) Re-configure the Kamado -Still set for in-direct, but now with the deflectors in the upper position and the grill racks in the upper position. This allows for more airflow and heat to be reflected from the dome, aiming to colour the potato top and crisp the cheese. Back on the heat -Once the pie is assembled it back on the heat – looking for 200/250 dome temp (A little higher won’t hurt, just keep an eye on it) -Monitor until you reach your desired colour on the top. -keep in mind that the edges around the deflectors are hotter than the centre, so be mindful and rotate the position of your pie as needed. -Once you are happy with the colour (or too hungry to wait any longer) take it from the heat and let it rest for 10 mins. Serve and enjoy Ready to assemble Can’t wait for the potato Looking good Get in my tummy ! So for me, the mark of whether it was a successful cook is to whether miss 5 or miss 6 eats it. In this case, miss 5 loved it and finished off her whole plate, nearly wanting seconds. The added benefit is that there was soo many vegetables in it that they didn’t even see, not one complaint. Winning!! This cook was really successful, the flavour of the ingredients was there and it was complimented by the smoke. Unlike the lasagne where it was only the cheesy top that took on the smoke flavour (which was OK, as it complimented the dish) the smoke flavour was throughout the Shepard’s Pie and was simply amazing. Would I do anything differently next time? I don’t think I would, cooking over charcoal and having all your ingredients soak up some smoky amazingness is just fantastic. Maybe I would add some parmesan cheese to the potato mix. Let me know your thoughts on this one and please share your own creations. While it is fantastic to do the briskets and pork bellies it is really great to think outside the square, there are so many opportunities to enjoy the grill. Light it up and let the smoke take you away. Joe On!! Jason
  10. I love a good home cooked meal of spaghetti bolognese or lasagne and I do make a mean bolognese, never follow a recipe just go by instinct and never afraid to try new combinations.Yesterday’s dinner was a tag team effort. My lovely wife had the idea to cook up a lasagne on the Kamado Joe. While I was at work she fried up the mince, made the white sauce from scratch and assembled the lasagne. And at this point, we would have traditionally oven baked the lasagne, but last nights plan was to finish it off in the Kamado Joe. A first for both of us and we were aiming for that delicious kiss of smoke to finish it off.Ready and WaitingThis was all done and waiting in the fridge when I got home. Straight out the back and prep the Kamado Joe. Clean out the ashes from the previous cook, add some new lump charcoal and a cherry wood chunk for smoke and light with my trusty old heat gun (RIP – this was his last act of kindness)I have never done a lasagne on the Kamado Joe before so my reference point was basically oven temps. The Kamado Joe was set up for indirect, deflectors in the low position and the grill rack in the upper position. Once lit and warmed up, I was aiming for around the 180c mark. Once this was stable I added the lasagne and hoped. A couple of progress checks and all was looking great. Decided to open it up a bit more and push the temps up to around 250c, looking to add that lovely colour to the cheese top.I think the extra heat really did the trick, nice colour and a quick check with the instant thermometer and we are done. The smell was delicious in the backyard, hope all the neighbours were jealous, sorry, not sorry. During the day I did dream about making a garlic toast/bread/something to go with dinner but didn’t get around to it. Something to look into. A quick easy side for these types of meals. The end result was well worth lighting the Kamado Joe. I was sceptical on how much smoke flavour would be imparted onto a mostly cooked lasagne and I was really happy with the final taste. The cheese top took on a really nice subtle smoke flavour which was more than enough to flavour each mouthful. One of my barometers of success is if the kids eat it. They did, so a resounding success and on the menu plan for another attempt. Maybe even do the mince on the Kamado Joe over the charcoal.Already salivatingJoe On!!Extra piccies over here http://kamadolife.com/kamado-homemade-s ... amado-joe/
  11. BBQAdventures

    Kamado Joe Beef and Chicken Kebabs

    Kamado Joe – Beef and Chicken Kebabs Super simple Saturday night meal. Chicken and beef kebabs on the kamado joe. Ingredients 2 diced chicken breasts 1 diced rump steak 1 onion quartered 1 red capsicum sliced into roughly equal size squares 1 yellow capsicum sliced into roughly equal size squares A handful of button mushrooms stem removed and halved. Pre-soaked bamboo skewers 4 tablespoons minced garlic 2 tablespoons light soy sauce Salt (to taste) Pepper (to taste) Lanes BBQ Garlic² rub (to taste) Stubbs Steak SPice Rub (to taste) Stubbs Bar-B-Q Spice Rub (to taste) Lanes Ancho Espresso rub (to taste) Method Add the diced chicken, 1/2 minced garlic, light soy sauce and Lanes Garlic BBQ Garlic² rub to a bowl and combine well cover and refrigerate for at least 1/2 hr, longer if possible. Add the diced beef, 1/2 minced garlic, splash light soy sauce and dash of the rubs to a bowl, combine well cover and refrigerate for at least 1/2 hr, longer if possible. Time to assemble the kebabs. Take a pre-soaked bamboo skewer and slide on your ingredients alternating veggie/meat/veggie/meat/veggie etc. until you have around 10 pieces loaded then repeat until all ingredients are used. There is no hard and fast rule, make it colourful and fun. Cooking While preparing your ingredients, light the Kamado and set it up for direct grilling with your grill rack in the upper position. For Kebabs aim to have a dome temperature around 250ºc. Don’t be too concerned if it is a little over or under as this we are using the direct method. I chose to cook the chicken kebabs on the cast iron plate as I didn’t want the chicken to stick to the grill and fall apart. Once they were 99% cooked I removed the cast iron plate and finished them direct on the grill. Once all the chicken kebabs were cooked it was time for the beef kebabs to meet the grill. I did the beef ones directly on the grill as I wasn’t worried about them falling apart or sticking and really wanted that nice char on them. The time to cook is going to depend on how large you make your pieces and what your final grill temperature is at. I relied on sampling the largest piece and checking for doneness. The Verdict Well, the chicken ones were gone before the beef ones came off the grill. That gotta be a good testament to how they tasted, even my 4 year old loved them. Will definitely be a regular menu item in this household. Enjoy Joe On !!! Jason
  12. BBQAdventures

    Carrot Cake on the Kamado Joe

    So tonight after the hot and fast grilled lamb chops and with the kids still awake to give me a hand. I decided to try my luck at baking a cake. Now I am not clever enough to do it from scratch and lucky we had a packet mix in the cupboard. Simple ingredients (winning) and mix with a spoon. Very little effort. The Kamado was at about the correct temp after the chops. I added the deflector plates down low, that had a heat sink effect which pulled the temp into the perfect rage. WAs looking for ~160°c in accordance with the instructions on the packet. Figured it would be close enough and I could adjust the time. This is exactly what happened, packed called for 45mintes. I ended up at around 60 minutes, touch test perfect, skewer test perfect. Pulled it off and let it cool so I could ice it. Very happy with the outcome, so moist. Pretty sure I can pick up some subtle charcoal smoke flavour. Why waste the heat, I kinda feel I did my bit for the environment tonight.. hahahah
  13. BBQAdventures

    I absolutely love this new grill

    Sometimes I hate this forum !!! Making me hungry all the time !!! Awesome looking cook up...
  14. BBQAdventures

    Made my first rib roast yesterday

    I'm sure your wife appreciated such a fantastic looking roast. Nice work on the roast and the marriage.
  15. BBQAdventures

    Kickash basket

    If you are using the grill regularly, is there a real advantage of the stainless version? My thought process is that if you are using the regular one often enough you won't see too many issues? Given that it is immersed in fire, does it matter if there is some surface rust between cooks?