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UK Cooking continued....

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Last nights cook on KJ Jr - decided to do a whole chicken - spatchcocked. I used Angus & Oink shawarma rub with olive oil and fresh lemon juice to marinate for around 4 hours then into the KJ for around an hour and a half - internal temp 75 degrees C  - Joe was running at around 190 degrees C (400F). Made some Baba Ganouch and Middle Eastern salad. All went down rather well!!!!B711CDCF-EDD1-44FA-AE11-07FD699A8338.thumb.jpeg.5edf87e56a9d0b30983cf2419b3f240d.jpeg



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What is your recipe for Baba Ganouch?  Did you smoke the eggplant on the kamado? I’m interested in the spices. I understand Persians use coriander and cumin but in Lebanon a different spice mix is used and that they even substitute mayonnaise for the tahini. In any event, please give us the details as to how you make it. Thanks!


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