Here’s my basic technique for smoking spare/meaty ribs. We’re going to go straight into the cook here, so I’m assuming you know some of the prep stuff? Membrane removal, a bit of trimming if you like, square off the ends to remove sharp bones. This …
Red Slaw is something you would usually associate with “Lexington-style” North Carolina barbecue. Where Ketchup is used instead of mayonnaise or vinegar for the base of the slaw, hence the Red. For this Red Slaw I’ve changed things up a bit, and swapped out the …
In this guide I’ll walk you through the simple steps of replacing your Kamado Joe wire mesh fibreglass gaskets found on the Classic Joe 2 & 3, and the Big Joe 2 & 3. I’ve seen a few guides and videos on the web of …
When the weather gets hot I love to cook Jerk Chicken. This isn’t just any Jerk though! This is crazy man long ting Jerk!! First I brine a spatchcocked chicken, in Dark Rum, Salt, Soy Sauce, Black Treacle and spices for 12 hours. Then marinade …
Everyone loves Mexican street food! These authentic Charred Chicken Street Tacos are simple to make and absolutely delicious. Classic Mexican flavours of Ancho Chilli, Cumin and Oregano are rubbed into the meat and left to penetrate overnight. Using the cast iron grate to sear and …
Oh! The joy of hot smoked mackerel! This salty, oily fish totally lends itself to a bit of sweet, and a bit of smoke! You can either buy this fish whole and fillet it yourself, or most fishmongers will do the filleting for you. But …
This Hot & Sweet Jerk BBQ sauce is a fantastic accompaniment to any barbecued jerk meat. Tangy, sweet and spicy with the flavours of Scotch Bonnet and Habanero chilli peppers. Perfect on Jerk Chicken and Jerk Pork. Near where I grew up in London there …
This sweet, smokey and slightly spicy jerky is sweetened using natural maple syrup. Then smoked over Hickory wood on the Kamado BBQ at a very low temperature to slowly dry the meat. When cured, dried and smoked this Kamado Jerky well last for weeks. It’s …
I’ve been working on this recipe for a while now, almost perfect. First you brine the pork shoulder in a dark rum, salt, sugar and spice solution for 12 hours. Then left in a Jerk marinade for 6+ hours. Then smoked for 6-8 hours in …
Traditional Chinese BBQ pork cooked on the Kamado. Char Siu is a popular way to flavour and prepare barbecued pork in Cantonese cuisine Char Siu literally means “fork roasted” (siu being burn/roast and char being fork) after the traditional cooking method for the dish: long …