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    Kamado Joe

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  1. Ever since owning the Kamado I have wanted to do wings, but my wife is not a fan of wings. So as you can imagine the opportunity for wings has been limited. This recent opportunity arose when she sent me a message “I’ve bought you a tray of wings”. I literally had to read the message a couple of times, but I was like SWEET. Now the mission was to convert her, I have done it before so I knew I was up to the challenge. Once upon a time she never liked fresh fish. That was until I converted her after cooking some amazing flathead. She now loves fresh flathead. Surely chicken wings will be easy – Mission accepted! Kamado Grilled Chicken Wings Ingredients: 1/4 cup Light Soy sauce 1/4 cup Dark Soy sauce Small splash White vinegar 1/4 cup Olive oil 2 tsp Garlic powder 2 tsp Salt 2 tsp Pepper 2 tsp Yard Bird Rub (PlowBoys BBQ) * season to taste, I was probably a little heavier with the Garlic and Dirty Bird rub. Kamado Setup: Set for direct grilling. No deflectors and grill racks in the upper position. Before most cooks, I like to remove all the charcoal and clean out the ash, not always necessary but certainly helps with temperature control. If there is too much ash build up it can impact on your airflow and adversely affect the temperature performance. Once “swept” out I put the charcoal back in, starting with the larger pieces and then the smaller ones over the top. If lighting with the hot air starter, I am less fussy with how I build the coal base. If lighting with fire starters I try and make a more conscious effort to “build” a fire or at least something that assists the fire to take hold quicker. Target dome temp 176C – 205C [350f – 400f] Method: I chose to separate the wings into drummies and winglets, the dog was happy as he got to eat the wing tips. Place all the chicken pieces into a bowl, add all the ingredients and mix well. Once well combined, refrigerate for as long as possible. I had 5 hours which seemed to be plenty of time. You could go overnight if you are well organised. Once the grill is up to a stable temperature 175C-205C [350f-400f] add the chicken pieces directly to a clean grill. Close the dome and let the Kamado do its thing. Allow about 15 minutes then turn each piece. At the 15 minute mark while turning the chicken pieces monitor the grill for the hotspots and make adjustment to the placement of the chicken. Place the larger pieces around the hotter spots on the grill. Once all pieces are flipped, close the dome for another 15 minutes. At this stage check the temperature of each piece (in the largest section of each piece) you are aiming to have min 81C [177f] For the pieces that are at temperature move to the coolest section of the grill if there is still some pieces that are not quite done, move them to the hotter area of the grill, close the dome and check again in approx. 10 mins. The cooked pieces (those at temp) they will develop a nice crispness to them during this last phase. Once all reached temp, remove and serve. Results AMAZING… For a non-wing person (my wife) she loved them. The flavour was there and they had a really nice crispness to the skin with that nice charcoal char. The winglets were still juicy, I was worried they may dry out but they were perfect. What I would do differently The next batch of wings I will ramp up the spice/chilli and offset that with a sauce of some sort, thinking a white sauce More photos etc over at the blog post. <here> Till next time Joe On…
  2. Kamado Smoked Sweet Potatoes Stuffed With Couscous, Spinach, Feta And Dried Cranberries Looking for that vegetable side dish for your next BBQ, or have a vegetarian friend coming. (just omit the feta or replace with tofu) Wifey found this one on Pinterest and fell immediately in love. So much so, out of the 10,000 plus recipes, she has pinned this one stood out so much that we had to cook it straight away. I am glad she did as this one was amazing. I’m pretty sure this is meant to be a side dish, but we loved it so much this was a complete meal for us. Ingredients 2 medium-sized sweet potatoes 6 cups of baby spinach – roughly chopped 1 clove of garlic – minced 1 tbs olive oil 1 1/2 cups of cooked couscous 1/4 cup of pecan pieces 1/4 cup dried cranberries 1 to 2 ounces of feta cheese – diced 6 twists of black pepper from a pepper mill A pinch of salt *adjust the quantities to suit the number of sweet potatoes or to taste. Method Preheat Kamado to 205C [400F] degrees. Slice sweet potatoes evenly in half lengthwise. Coat them with a little olive oil and place face down on a baking paper lined baking tray. Roast sweet potatoes for 30 to 40 minutes until the sweet potatoes are tender and soft. Make the couscous as per the packet instructions and allow to cool to room temperature. While the sweet potatoes are smoking, add olive oil to a large sauté pan and heat over medium heat. Add garlic and half the spinach and cook until wilted and then add the rest of the spinach to the pan and cook until it’s wilted – about 4 minutes. Remove from heat. Stir cooked couscous, pecans, cranberries, black pepper and salt into spinach mixture. Gently toss feta into couscous spinach mixture. When sweet potatoes are ready, remove from the kamado and let cool slightly. Test for doneness – they should be soft and indent slightly when squeezed. If they are not done, put them back into the kamado for an extra 5 or 10 minutes. Let the sweet potatoes cool slightly so they are easy to handle. With a small spoon, gently press down on the centre of the sweet potatoes to create a small indentation that is the length of the sweet potato. Spoon couscous and spinach mixture evenly over sweet potatoes and serve Tips : For a smokier flavour, lower the cooking temperature and extend the cooking time Inspiration I tweaked the original recipe to suit the kamado, the original recipe can be found here, https://greenvalleykitchen.com/roasted-sweet-potatoes-stuffed-with-quinoa-and-spinach/
  3. Kamado Apple Pie This dish is a near perfect way to finish off an evening. Taking a simple dessert like and apple pie and turning up the flavour by baking in the Kamado, the Kamado apple pie will not disappoint. The subtle addition of the charcoal and smoke wood flavours plays a trick on your mind. You can quite easily close your eyes and imagine yourself sitting by the campfire on a cold night surrounded by family and friends. That is the power of the senses. Ingredients 8 Granny smith apples or any suitable/available variety The juice of 1 average sized lemon ½ cup of brown sugar 3 tbsp. all purpose flour 1 tbsp. cinnamon 1 tsp. nutmeg pinch of salt Store bought shortcrust pastry Time and Temp Kamado set for Indirect 191C [375F] 45 to 60 minutes. or until golden brown and apple filling is probing with little resistance Add some subtle smoke flavour fruit wood would be well suited. Instructions Method At a minimum of approximately 90 minutes before baking. Peel, core and slice the apples, I chose to use a apple corer that also sliced the apple into 8 quadrants, I then split these in half again, making 16 quadrants per apple. Add the sliced apples into a large bowl, add the remaining ingredients and combine well. Store this mixture in the fridge for a minimum of 90 minutes. I chose to leave the mixture for around 2 ½ hours Grease a pie dish and place your choice of pie pastry into the dish, ensure that you gently press the pastry into the corners Spoon apple mixture into the pie dish. It is important to try and avoid getting too much of the liquid transferred into the pie as this may cause the base to become too soggy Add the top layer of pie pastry, pinching down the edges. Decorate as much or as little as you like. I added a little "Kamado" touch to the top. Finish with a milk wash. Helps with browning. Bake the apple pie on your pre-heated Kamado at 191C [375F] (Indirect) for 45 to 60 minutes. I found that my pie took a little longer ~75 minutes. It was at this point the crust was a lovely golden brown and the apples were tender when poked with a skewer. Remove from the heat, and allow to cool a little prior to serving. Serve with custard or vanilla ice cream - or BOTH This was such an easy dessert to prepare and it worked out WAY better than expected. Perfect crust, amazing filling. For a first attempt, I was very happy and our guests were very impressed and more importantly, very satisfied. I already had the kamado going, as we also had a rump cap roast for the main meal. Every time I am surprised at just how easy it is to adjust the temperature on the kamado. From the roast temperature of 122C [250F] to 191C [375F] with just a small amount of time and very minimal adjustments. The kamado settled on the new temperature range perfectly. I found the inspiration for the Kamado Baked Apple Pie here : https://www.napoleongrills.com/recipes/id/2159/perfect-apple-pie-on-the-grill
  4. Nice work Pesto !!! Bugs are gonna be on the to-do list.
  5. Feta and Olive Bread – Kamado Joe I stumbled upon this recipe care of Pinterest and immediately knew that I needed to attempt to do it on the Kamado Joe. The recipe and link to the original content is below, the only changes I made to the recipe was to cook it in the Kamado, I aimed for a similar dome temperature 190c [375f] and the cooking duration. In the Kamado it went closer to 1hr 10 mins. Inspiration https://myfavouritepastime.com/2015/...art-bread/amp/ Feta and Olive Pull-Apart Bread Difficulty: easy Preparation: 30 minutes + 1½ hours standing time; Baking Time: 35-45 minutes; Makes: 10 pieces Ingredients 450g all-purpose (plain) flour (1Ib, 3 cups Australian; 3½ cups US) 1½ teaspoons instant yeast (Fleischmann’s) ½-1 teaspoon freshly ground black pepper ¾-1 teaspoon salt or to taste 1 teaspoon castor sugar 150ml (⅔ cups) warm milk 180ml (⅔ cups + 2 tablespoons) warm water ½ cup coarsely chopped pitted olives 150g Feta cheese, crumbled 3 tablespoons finely shredded oregano (or 1½ teaspoons dried oregano) 2 tablespoons olive oil Instructions Preheat oven to 375°F (190°C) 15 minutes before baking bread. Grease a 9 x 5 inch loaf tin (pan) with oil or cooking spray. Sift the flour, yeast, pepper, salt and sugar into a bowl. Make a well in the centre. Add the water and milk and mix to a soft but not sticky dough. Turn out onto a floured surface and knead for 5 minutes until smooth and free from cracks. Place in a lightly oiled bowl, cover with cling wrap (plastic wrap) and leave in a warm place for 50-60 minutes or until doubled in size. (if the dough is too stiff add 1-2 tablespoons more water) Knock back the dough, sprinkle with flour, cover and let rest 5 minutes. Roll into a 16 x 10 inch rectangle. With the long side facing you, scatter the olives, feta and oregano lengthways over half the dough, leaving a half-inch border around the edges. Drizzle the olive oil over the filling Fold the dough over the filling and seal the edges with your fingertips. Use a sharp knife to cut the dough, width ways into 10 slices. Roll up each dough tightly, lengthways and carefully place in the pan, cut side down. Using your hands, press down on the surface of the dough to make it even. Cover with a large polythene bag and set aside in a warm place for about 1 hour until well risen to the top of the pan (tin). Bake for 35-45 minutes until golden. When cooked the loaf will sound hollow if tapped on the base. Pull-apart and enjoy. This bread is best served warm. For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use American 240ml cup. I really enjoyed this cook, thanks to the creator and the fantastic instructions it was very easy to follow and the end result was amazing. If you are curious as to the flexibility of the Kamado style cookers, check out some of these pictures – perfect bread. The crust was amazing. Between my wife and I, we couldn’t eat it all while hot (although we wanted to) So I popped it in the fridge wrapped in foil and reheated (in the microwave, sans foil) and it was still amazing. Get out there and experiment you will be pleasantly surprised. Joe On !!
  6. Joetisserie Pork Belly - Crackling to Die for !! Who doesn’t love crackling? With this method, it is almost guaranteed to be the best crackle you have had. Inspiration This one was inspired by Glen from “Glen’s Aussie BBQ Facebook” page. Now I have done pork belly before and have struggled with getting the crackling to perfection, sometimes I have done OK, but never perfect. With this method, I nailed it !! Kamado Setup We are setting up for a Joetisserie cook and aiming for a dome temperature of around 200C [392F]. From previous experience, fire management is critical in getting the Joetisserie cook done right. I bank the charcoal up against the rear of the kamado and in this instance lit it in 3 places with starter cubes. I have found that getting the kamado to stabilise at your desired temperature is even more important when using the Joetisserie attachment. I also find that my vent positions are totally different (more open) then when cooking without it. Time and Temps From the first lighting to temperature stability was around 45 minutes Total time from starting the Joetisserie to taking it off was 1hr 34minutes. Dome Temp settled in at around the 200C [392F] mark Method The key to crackle is ensuring the skin is DRY and even when you think it is dry, dry it some more! With this particular method, we start the process the day before the cook. Day 1 (prior to cook) Line a baking tray with foil. Add a decent amount of your prefered dry rub on the bottom of the tray Remove your pork belly from the packaging, rinse with water and pat dry with paper towel. Place the pork belly on the tray skin side up (on top of the rub coating) Apply a liberal amount of salt on the skin side of the pork belly. Place into the fridge – uncovered. Day 2 (day of the cook) At around 6 hrs prior to cooking You will find that there will some moisture on the skin. Wipe the skin dry with paper towel and re-apply some more salt. Back into the fridge Just prior to cooking Pat dry and wipe off the salt Thread the Joetisserie spike through the pork belly and secure each end. Apply a little bit of oil (Olive or vegetable) skin side and add salt Onto the heat Add the Joetisserie to the Kamado (should be holding at around 200C [392F] )and start spinning. At around the 35-minute mark, check the crackle (in my instance it was around 45 minutes) If the crackle is done to your liking carefully take the Joetisserie rod off the kamado and place onto a bench or chopping board Remove the crackle – be very careful everything is HOT. But do not remove the pork belly from the Joetisserie spike. Once the skin (Crackle) is removed add a sprinkling of your favourite rub to the “fat” side and place back into the kamado for around another 30 minutes. This is just to ensure that the fat has fully rendered, leaving you a deliciously juicy tender pork belly. The way I test is just to probe it with a temperature probe, looking to ensure that the feel of the meat is smooth and with little resistance. Remove from the Kamado, remove the pork belly cover and rest. I normally wrap in foil while preparing the rest of the meal. Result Outstanding! The crackling was perfect, super crunchy, nice and salty (without being too salty) The meat was super moist, with the fat well rendered. An unexpected bonus of this method was the underside. As we placed the belly into the fridge for a day or so on top of some dry rub, this formed an incredible “bark” which was just an incredible flavour bomb. Turn it up when you watch this one This pork belly was a 11/10 !! D
  7. Yep, Lamb is my dead seat number 1 preference, love it !! A couple of blog posts here : https://kamadolife.com/category/lamb/ My favourite is the one over Lychee smoke - amazing !
  8. Pork Belly on the Joetisserie is amazing. I just did my first on the weekend - turned out fantastic. Definitely going to be my goto for pork belly from now on. Did a write-up and video on my efforts here : https://kamadolife.com/joetisserie-pork-belly-crackling-to-die-for/
  9. That wins the internet !!! Ridiculously delicious looking !!
  10. BBQAdventures


    Welcome to the Guru. Fellow Aussie here ( brissie)
  11. Hi, I have seen them wrapped in foil, prevents them from getting oil and fat residue build up. Or cook with a tray underneath grill rack. While the deflectors are "dirty" you will see more flare-ups and it is likely that this sort of flare-up adds a nasty taste to your food. Suggest a high heat burn (cleaning) Here is what the manual for the KJ states : MAINTENANCE CLEANING 1 Add charcoal and light using one or two fire starters. 2 Install the Divide & Conquer® flexible cooking system rack with the accessory rack in the top position and both heat deflectors on the accessory rack. 3 Open the top and bottom air vents fully and let the temperature inside the grill rise to 600°F (315°C) with the dome closed. 4 Hold the temperature at around 600°F (315°C) for 15–20 minutes. 5 Close the bottom vent fully and wait another 15–20 minutes to close the top vent. This self-cleaning process will burn off any unwanted residue from the inside of the grill and heat deflector plates. Before cooking again, brush the cooking grate with a standard grill brush. Use a soft bristle brush on the ceramics and heat deflector plates to remove any residue. When your heat deflectors get dirty during normal use, flip them over with the dirty side down for the next cook, and the heat will self-clean that side.
  12. I am still a "newbie" and already have learnt so much from here - enjoy !!
  13. Smashing feed - but you are missing the Mud Crab !!
  14. Personal preference I guess. I'm on the put it on the night before camp. I reckon it must impart at least a little bit extra flavour. I guess one of the main factors is what type of rub. I have heard that a vinegar style rub actually helps open the pores and let the flavour in. Most of the time the thing that guides me is how much time before the cook I have.
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