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Ted Sandyman

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Everything posted by Ted Sandyman

  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 seeds into a dry frying pan and toast over a medium heat till fragrant. Pour into a pestle and mortar and grind. Throw in the rest of your harissa ingredients and mix together. Lamb shoulder: Score the skin. Splash a little olive oil over the lamb and sprinkle over a pinch of salt. Using half the harissa on each side, rub evenly into the lamb. Wrap in foil and leave in a roasting dish in the fridge over night. Bring the bbq up to 120/140C indirect with the plates in. Take your lamb out the fridge while your bbq heats up to bring to room temperature. (I have a Classic 3 so will have to adapt the setup for Slo-Roller rather than deflector plates) Toss in a couple of sprigs of rosemary just before cooking. Place your lamb on the centre of your grill. Slow smoke for 6-7 hours, spritzing with an olive oil/cointreau mix occasionally. (You are looking for an internal temp of 90C for the lamb to pull. But it will still taste delicious if you have to take it off a little earlier.) Wrap in foil and rest for 30 minutes to an hour before pulling I'll let you know how it went.
  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). It was over cooked, but saved by sauce. Will not be using that recipe again. First Class direct cook Eye Fillet, using reverse sear technique. Disaster with home made Pizza. Not the Kamado fault. I need LOTS more practice with turning the dough into "proper" bases. Ambitious effort to produce a Quiche. Pleasantly surprised with the result. Recipes and inspiration to date mainly from "Webers American BBQ: A modern spin on the classics" cookbook, and "Smoking Dad BBQ" James from Canada (and others) youtube plus sage advice from Uncle Google. Have downloaded the Kamado Book of Knowledge ebook from John M. Seltzer following links from this forum. Awesome looking book and just what I need as a Kamado newbie. Look forward to implementing that learning. Looking forward to learning from the collective knowledge of the user base on this forum.
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