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Ted Sandyman

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  • Gender
  • Location:
    Sydney Australia
  • Interests
    Sailing, BBQ Cooking
  • Grill
    Kamado Joe

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  1. I paid good money for this book that was recommended by someone, somewhere. I can't remember. #BuyersRegret. John Seltzer's Free ebook "The Kamado Book of Knowledge" beats it hands down. Do not waste your money.
  2. Doing this tomorrow Harissa Lamb Shoulder Slow Roast harissa lamb shoulder: • lamb shoulder • salt • olive oil • 2 sprigs of rosemary for the harissa: • 1 tsp cumin seeds • 1 tsp coriander seeds • 1/2 tsp fennel seeds • 1/2 tsp caraway seeds • 1 tsp black pepper corns • 1/2 cinnamon stick, broken up • 1 tsp sweet paprika • 1 tsp smoked paprika • 1/4 tsp cayenne pepper • 6 garlic cloves, minced 4 tbsp olive oil Method: harissa: Toss your cinnamon, black pepper and cumin, coriander, fennel and caraway
  3. Newbie to the world of Kamado BBQ. 3 weeks ownership of Kamado Joe Classic III. So far have had varying degrees of success. Awesome Pulled Pork Shoulder (low and slow), finish with Foil, Towel and Cooler finish. Average Brisket Flat. First effort was on arrival day and did not allow enough time for the cook. Was bullied into doing the cook ill prepared and results were commensurate with the rushed preparation and cook. Second Brisket was well smoked in Kamado, having started in the oven (as per cooking school recipe which I won't follow next time)
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