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    Kamado Joe

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  1. BBQAdventures

    Moreton Bay Bugs and Salmon

    Nice work Pesto !!! Bugs are gonna be on the to-do list.
  2. BBQAdventures

    First attempt at ribs!

    They look spot on ! Nice work...
  3. BBQAdventures

    Feta and Olive Bread

    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 !!
  4. 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
  5. BBQAdventures

    Was does no one do lamb?

    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 !
  6. BBQAdventures

    Pork belly on the Jotisserie.

    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/
  7. BBQAdventures

    Bacon crust pizza

    That wins the internet !!! Ridiculously delicious looking !!
  8. BBQAdventures


    Welcome to the Guru. Fellow Aussie here ( brissie)
  9. BBQAdventures

    Flare Ups/Flames on deflector plates

    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.
  10. BBQAdventures

    New guy here

    I am still a "newbie" and already have learnt so much from here - enjoy !!
  11. BBQAdventures

    Moreton Bay Bugs and Tassie Scallops

    Smashing feed - but you are missing the Mud Crab !!
  12. BBQAdventures

    Question about Pork Butt rub

    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.
  13. BBQAdventures

    Two ingredient pizza dough x 2!!

    That base !! Looks 110% perfect. Thanks for sharing. I might have to steal that one.
  14. Jack Daniel's Tennessee FIRE Infused Rotisserie Pineapple A super simple, super tasty treat that is just as ideal on a cold winter’s night as it is for a summer lunch. Take the quintessential summer ingredient – pineapple, soak it in whisky, add sugar, cinnamon and roast over charcoal. Like I said pretty darn simple. Ingredients: 2 whole ripe pineapples 1/2 750ml bottle of cinnamon whisky (I chose the Jack Daniel’s Tennessee FIRE, but there is a couple of versions available. Choose what is within your local area at a good price) 1 cup brown sugar 1 cup raw sugar 1 teaspoon ground cinnamon Method: Preparing the Rotisserie Pineapple peel the pineapples – remove all the “eyes” score the pineapples in a diamond pattern, this allows a better penetration of the whisky place each pineapple in a suitably sized ziplock bag add ½ of the whisky to each bag remove as much air as possible and close the ziplock bag marinate in the fridge for as long as possible, suggest a minimum of 2hours give the bags a flip over/shake every ½ hour or so. This will help ensure that the whisky penetrates as evenly as possible Preparing the rotisserie For this cook, I utilized a freestanding electric rotisserie Initially, it was one full starter chimney of heatbeads, once this was fully lit (~30minutes.) I spread the coals and added some hardwood lump charcoal, maybe 3-4 pieces initially. At around the 45-minute mark, the rotisserie was ready for cooking. Coating the pineapples Combine the sugars and cinnamon in a tray Roll the pineapples in the sugar/cinnamon mixture aiming for an even coating. Once both pineapples are covered, skewer them on the rotisserie equipment. Keep the remaining sugar mix as you will need it during the cook. The cooking We are aiming for a cook of around the one hour mark, but as with most cooks, there are a few variables to consider. Start off higher from the coals (cooler) and work your way down (hotter) as you progress. Now the rotisserie is spinning nicely there is not a lot to do, other than keeping an eye on the colour of the pineapple. At around the 20-minute mark add some more of the sugar/cinnamon mixture. Then repeat as you see fit. Depending on how hot you have your rotisserie and how much sugar mix you have left, repeat this until you reach a great caramel colour on the Rotisserie Pineapple, likely around 15-minute intervals. If (like me) you are not getting enough colour, increase the temp (more coals or lower the rotisserie) To test for doneness stop the rotisserie and insert a skewer if there is only a little bit of resistance you are done if it is still a little firm keep on spinning. Once you reach the colour you are after and the desired doneness, carefully remove the pineapples from the rotisserie skewer, slice and serve whilst warm. I like to slice as if you were wanting rings and then ¼ the rings, offering a nice bite-size wedge of pineapple. Jack Daniel's Fire infused pineapple What I would do differently For my cook, I struggled to get to the really dark caramelisation that I was looking for. With this in mind, I think I would start increasing the temperature sooner. I could have let it cook a bit longer, but the hordes where hungry. Perhaps experiment with different flavour combinations. I am thinking the classic pineapple based cocktails. Imagine a Pineapple Mohito (brown sugar, pineapple, rum, mint) or a Pineapple-Sake Sangria with Jalapeño Kind of getting thirsty just writing about these combinations. The inspiration Shout out to Malcolm Rees at www.howtobbqright.com for the inspiration.
  15. 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