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1 Rack of BBQ Back ribs
Cherrywood Smoke Chips
Sean's BBQ Rib Rub
Basting liquid made of water, brown sugar, white vinegar, mustard, and a little BBQ rib rub.
Rub the ribs liberally with the rib rub, and refrigerate for a few hours (more is better). Prepare your kamado for 200-225°F and the cherrywood smoke chips. Cook the ribs for 3 1/2 to 4 hours, turning and basting every hour. During the last 15 minutes, baste every 5 minutes. Remove from heat, and let rest for 10 minutes. Enjoy, then enjoy some more.
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1 Chicken, whole, broken down, or 8-10 chicken parts
Applewood smoke chips
Sean's Smoked Chicken Rub
Remote meat thermometer (for ideal results)
Cover the chicken parts with a liberal amount of chicken rub and refrigerate for 2-4 hours, or more. Prepare your kamado for 225°F and applewood smoke chips. Cook the chicken, skin side down, for 1 1/2 to 2 hours, or until the internal temperature measures 79°C with a meat thermometer. Remove from heat, let rest for 10 minutes, then grab a fork and fend off all other contenders while you claim all the chicken for yourself.
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Pizza dough
Pizza toppings
More Pizza toppings
Pizza stone
Make the dough as per the recipe, or use store bought dough. Prepare your kamado for 350°F or higher. At lower temperatures, pre-bake the dough for 5 minutes. Add all your toppings, finishing with a generous amount of cheese and bake in your kamado for 10-15 minutes, or until the crust is just browning. Let it rest for a few minutes before slicing and enjoy!
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1 Rack of Pork Ribs
Maplewood Smoke Chips
Sean's Teriyaki Rub
Basting liquid made from teriyaki rub, green onions (or scallions), ground pepper, and soy sauce
1 Beer (home-brewed is best, but any will work)
Cover the ribs in the teriyaki rub and refrigerate for a few hours. Prepare the kamado for 200°-225°F and the maplewood smoke chips. Cook the ribs for 3 1/2 to 4 hours, turning and basting every half hour. Place a tray under the ribs once they have a nice golden color. Remove from heat, and let rest for 10 minutes. Use the remaining basing liquid with 3 Tbsp rub, 1 Tbsp soy, and 1/2 Tbsp corn starch, cooked until thickened to make a sauce. Serve with the beer if you haven't drunk it already. If you have... go get another.
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Chicken: whole, broken down, or assorted chicken parts
Cherrywood smoke chips
Sean's Indian Chicken Rub
Remote meat thermometer (for ideal results)
Cover the chicken parts with a liberal amount of chicken rub and refrigerate for 2-4 hours, or preferably more. Prepare your kamado for 225-250°F and cherrywood smoke chips. Cook the chicken, skin side down, for 1 1/2 - 2 hours, or until the internal temperature measures 79°C with a meat thermometer. Remove from heat, let rest for 5 minutes, then eat like there's no tomorrow.
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