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BBQAdventures

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  • Gender
    Male
  • Location:
    Brisbane , Australia
  • Interests
    Grilling/RC/Beer
  • Grill
    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 –
  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
  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
  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; Bak
  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 Joe
  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

    G'day

    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
  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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