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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

    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 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.
  15. That base !! Looks 110% perfect. Thanks for sharing. I might have to steal that one.
  16. 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.
  17. 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
  18. 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.
  19. 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
  20. 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
  21. 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 !!!
  22. 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 !!
  23. 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
  24. 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
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