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    Brisbane , Australia
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    Kamado Joe
  1. 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
  2. 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
  3. 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/
  4. 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
  5. 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
  6. I absolutely love this new grill

    Sometimes I hate this forum !!! Making me hungry all the time !!! Awesome looking cook up...
  7. 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.
  8. 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?
  9. The colour of those ribs is insane.. Nice cook!
  10. Downunder Beef Shorties

    Thanks guys. ancho espresso is definitely my go to rub for beef now. Really great flavour.
  11. My lovely wife picked up some beef shorties from the local Coles store last Thursday. I have been wanting to give beef ribs a go for a little while as I have not done any low and slow beef on the Kamado Joe. I was a little sceptical as to what the quality would be like, and I must say that I was pleasantly surprised with the look of them. Pretty meaty, with a reasonable amount of fat. For this cook, I didn't trim too much, just the really hard fat that doesn't add too much to the end product. Before the grand unveiling of the ribs I need to prep the Kamado Joe and I had a couple of little helpers that had been pestering for something to do. So with the addition of some oversized latex gloves, I let them clean out the last cook charcoal. I knew that I was going for a reasonable length cook ( ~5hrs to so) so wanted to ensure that I wouldn't have any issues with maintaining temp. Out with the old an in with the new. Earlier in the morning, I picked up some new "chunky" lump from a new store I wanted to try. So glad I did, Gidgee lump that is of a really decent size. The price wasn't too bad either :-) But like most trips to the BBQ store, you end up coming home with a few necessary extras... For the Kamado Joe setup, typical Low and Slow. Gidgee lump with a mix of the new cherry chunks, a handful of hickory chips. Deflectors in the low position and the grill rack in the upper position. I had an aluminium tray under to catch the drippings. Not for use, just to prevent making too much mess. Prep of the ribs was a basic trim off the hard fat. As I had 2 packs, decided to try out 2 flavour combinations. One was with the newly acquired Lane's BBQ-Ancho Espresso (hands down my favourite to date). The second pack was a combo of Lane's BBQ Garlic², STUBBS Steak spice rub, salt and pepper. The Ancho Espresso is on the left, a nice dark colour. The BBQ Garlic² is on the right. While prepping the ribs, the Kamado Joe was lit and warming up, aiming for around 130°c (275°F). I've learnt to not stress over the temps too much, as long as you are close all is good. At the end of the day, it will be the internal temp, probe tenderness or something else that determines when you are done. In this game, it is certainly not done just because you have cooked for X number of hours and X deg. Low and Slow is not a strict science, it is an art that has a big degree of gut feel, intuition and common sense. All up this cook went for around 5½ hours, maintaining the 130°c (275°F) target temps. The final call to pull them off was based on the probe tenderness. In hind site, I should have let them rest for a while longer, but we were both starving !!! They were tender and juicy, just not as "buttery" feeling as I had pictured. Lessons from this one - longer cooking time, would probably improve the mouthfeel. For the longer cook, I would probably wrap/boat for a portion ensuring they stay moist. All in all definitely something on the to-do list again and a reasonably cost-effective meal (as long as I don't go to the BBQ shop first ) hahahaha. Highly recommend the Lane's BBQ-Ancho Espresso - super delicious flavour profile! All washed down with my new favourite Australian Pale Ale... For all the pictures - head over to my blog post : https://kamadoblog.wordpress.com/2018/02/13/kamado-joe-beef-shorties-beef-ribs/ Thanks for stopping by.. Joe On !!!!!
  12. Last minute decision. I was suffering Kamado withdrawals. All it took was an idea and A bit of inspiration from a YouTube video by the legend that is John Setzler. YouTube below.... This is a SUPER simple thing to accompany any meal, or even have it as your main... Gather and mix my variation of ingredients. The usual suspects , Lanes Garlic rub , Stubbs Bar-B-Q rub, Chilli flakes , salt pepper and olive oil. Sliced the potatoes , closest thing I had to the "guides" were a couple wooden of spoons. At the end of the day , just make sure not to slice all the way through. You are just trying to create even slices , that leave about 5mm or so at the bottom so it stays connected etc. Seemed to work OK. Now just time to baste the potatoes with the mixed ingredients. And get them into the Kamado Joe preheated to ~220c (425f) And they turn out spectacular.... The method I followed, courtesy of the YouTube video below. Preheat your grill to 425°F and setup for indirect cooking. Combine the baste ingredients. Prepare your potatoes as shown in the video and then baste with the oil and seasonings. Place in a grease iron pan (I just used a baking pan) and cook on the grill for 30 minutes. Baste with remaining oil and seasoning mixture. Cook for another 20 minutes. Sprinkle sea salt and grated parmesan cheese on the tops to taste and cook for another 10 minutes. Remove from the grill and cool for 10 minutes... serve HOT! Enjoy !! Joe on !! Thanks for looking in - all pics in my blog <https://kamadoblog.wordpress.com/2018/02/03/kamado-joe-hassleback-potatoes/> https://youtu.be/sEEAqDgiGq4
  13. Pulled pork

    Nice, I only said to my wife tonight that we should do a pulled pork on the weekend. Taking some inspiration from your cook up.. Thanks
  14. That's an awesome cookup. Would never have even thought about doing a gozleme on the grill.. Definitely on the todo list. Thanks for sharing the recipe.

    Thanks everyone - learning something every cook..