tag:blogger.com,1999:blog-19028481420128395762024-02-06T21:08:34.125-07:00The Kamado ConnectionFollow along for Kamado recipes and tips for Kamado style grills and cookers.Sean Bhttp://www.blogger.com/profile/18366145050793373787noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-1902848142012839576.post-32157068021407624582012-12-01T11:56:00.001-07:002012-12-01T12:12:16.033-07:00At long last! More Kamado Smoked Chicken.Hello Kamado grillers...<br />
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First off I need to apologize for taking soooo long to post another recipe. I have been dabbling with a few, and just haven't taken the time to perfect the ones I want to share. And there are some great ones on the way. Today isn't about lamenting though, today is about sharing another recipe and rub for a slightly different smoked chicken.<br />
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This rub recipe started as a different seasoning on some boneless, skinless chicken thighs. I wanted to try out some different flavors, and it worked rather well. Of course, I hadn't written down the spices that I used that night, but I think I remembered ok. So I tried it again on some baked chicken wings, and again it seemed to work ok.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP7KbrUjoNeuxVYfDT0EeG7WMZ3t0mx2Bh-UkzononEbQSSYpV_GzonSbqtk1nNWoe9QUgp3Yf9Myesks_POcVmOIwuWi1x3SvG9jClJKcNr28R_m1mDeJAi9sQxQ5pWtr32lD-GVP77vK/s1600/20121129+FP+Photo+SB+002.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP7KbrUjoNeuxVYfDT0EeG7WMZ3t0mx2Bh-UkzononEbQSSYpV_GzonSbqtk1nNWoe9QUgp3Yf9Myesks_POcVmOIwuWi1x3SvG9jClJKcNr28R_m1mDeJAi9sQxQ5pWtr32lD-GVP77vK/s320/20121129+FP+Photo+SB+002.jpg" width="320" /></a></div>
It was then that I decided that I had to try the recipe with a little smoke flavor. And today was that day. So i mixed up a small batch of the rub, seasoned up some chicken thighs (bone-in and skin-on this round), let marinate for a few hours, and smoked to juicy perfection.<br />
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So the inspiration for this was simply to try some new spices in my spice drawer, and expermient with the flavors. Included is a simple 6 spice blend that works well both in the oven, on the stove (even roasted potatos), and as I discovered tonight, in the smoker as well. The blend includes salt, pepper, oregano, parsley, tumeric, and curry powder. Yes, I know that curry powder includes a variety of spices and that it means this is more than simply 6 spices... but since it can be bought as a pre-blended mix, I included it as a single spice.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMD8Aa70h3cG7OI0z8PzqBSE3PQPPpjblgnLVKfj9KtQE1Dj7-BDHVSC9ISd2j1AR8waGc7dTggPXPZLn98rv0oRewehSP-rUMyLCd675AJlJCG47WBO7P3sZQL0GkXm8Z5CLFnn1EKhXZ/s1600/20121201+FP+Photo+SB+003.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="234" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMD8Aa70h3cG7OI0z8PzqBSE3PQPPpjblgnLVKfj9KtQE1Dj7-BDHVSC9ISd2j1AR8waGc7dTggPXPZLn98rv0oRewehSP-rUMyLCd675AJlJCG47WBO7P3sZQL0GkXm8Z5CLFnn1EKhXZ/s320/20121201+FP+Photo+SB+003.jpg" width="320" /></a><b><span style="font-size: large;">Sean's Indian Chicken Rub</span></b><br />
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3/4 cup Sea Salt<br />
3/4 cup Curry Powder<br />
3/4 cup Tumeric<br />
3/4 cup Oregano<br />
3/4 cup Parsely<br />
1/4 cup Ground Pepper<br />
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Combine all the ingredients in an airtight jar and sprinkle on whatever tickles your fancy.<br />
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As I mentioned before, I started off tonights chicken the same way I do all my smoked chicken. Because my powered vaccuum seal marinator is still offline, I marinated with the rub the old fashioned way this time... a plastic zip-top bag in the refrigerator. A few hours did fine, and gave me time to finish brewing up a batch of beer before getting the kamado ready.<br />
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It was pretty cold outside today, -17°C and snowing. But I'm a trooper, and the thought of smoked chicken as a reward easily spurred me onwards. The kamado did take a little longer to heat up than normal, but only by 10 minutes or so. While it was firing up I grabbed my wood chips and smoke box. I chose cherrywood for a nice light smoke. Applewood or maplewood would have worked just as easily too, and is up to your preference.<br />
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I set up the cooker for about 250°F, and placed the chicken skin side down on the upper grill and left it to cook for an hour and a half. Being so cold out meant that I ended up checking on the kamado far more often than I usually do, but it held the temperature steady despite the frigid weather. That made me quite happy!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGGnZBA_wEnVGMuzvwYkHwUJwZAAuVerbXMY8DZ5T9MFW7KgExPUGGBlZ77sFIAZwbqn3MDUrK-1z3yrDprGdedBknIuaDqFQI1azOi7A0LZweeILAOmUpvF8OY68FeCkOy55Zb_mAnnTY/s1600/20121129+FP+Photo+SB+009.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGGnZBA_wEnVGMuzvwYkHwUJwZAAuVerbXMY8DZ5T9MFW7KgExPUGGBlZ77sFIAZwbqn3MDUrK-1z3yrDprGdedBknIuaDqFQI1azOi7A0LZweeILAOmUpvF8OY68FeCkOy55Zb_mAnnTY/s320/20121129+FP+Photo+SB+009.jpg" width="320" /></a></div>
After the allotted time, I removed the chicken and let rest for a few minutes before serving up. The chicken came out tender and moist, as it usually does. The spice blend and smoke flavor worked very well, with a nice crisp seasoned skin, and a wonderful smoky flavor that penetrated deep into the chicken. I would certainly have like to marinate this for longer with the spice blend, perhaps up to 24 hours, but it still worked out well.<br />
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<span style="font-size: large;"><b>Summary</b></span><br />
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<span style="font-size: small;">Chicken<span style="font-size: small;">:</span> whole, broken down, or <span style="font-size: small;">assorted</span> chicken parts</span><b><span style="font-size: small;"> </span></b><br />
<span style="font-size: small;"><span style="font-size: small;">Cherrywood smoke chips</span></span><br />
<span style="font-size: small;"><span style="font-size: small;">Sean's Indian Chicken Rub</span></span><br />
<span style="font-size: small;"><span style="font-size: small;">Remote meat thermometer (for ideal results)</span></span><br />
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<span style="font-size: small;"><span style="font-size: small;">Cover the chicken parts with a liberal amount of chicken rub and
refrigerate for 2-4 hours, or prefer<span style="font-size: small;">ably </span>more. Prepare your kamado for 225-250°F and cherrywood smoke chips. Cook the chicken, skin side down, for 1 1/2 <span style="font-size: small;">- 2 </span>hours, or until the internal temperature measures 79°C with a meat
thermometer. Remove from heat, let rest for 5 minutes, then eat like ther<span style="font-size: small;">e's no tomorrow.</span> </span></span><br />
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<tr><td class="tr-caption" style="text-align: center;">Warning: This meal contains real flavors. Diner discretion is advised.</td></tr>
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<br />Sean Bhttp://www.blogger.com/profile/18366145050793373787noreply@blogger.com0tag:blogger.com,1999:blog-1902848142012839576.post-58020989277114826412012-06-29T19:41:00.000-06:002012-06-29T19:43:08.473-06:00Teriyaki Smoked Back RibsAs I've mentioned before, it's kind of difficult to find a recipe that works really well, and then ignore it completely to try something new. The BBQ ribs I make are great. I love them, my family enjoys them, and even the 5 year old neighbor kid says 'I like Sean's ribs.' But it would be a really boring blog if all I did was post the handful of recipes that I like and didn't venture away from them. So here is an adventure: Teriyaki smoked pork ribs.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhw_EJqdHuDq6uDUVLsBCFM2wQEc6tYgGCKai_ebzeLeQ9efcH5QBMLYI0r_YtNZBms8ST8f6HMng6u4n8BDTokHa5jiFiYWUvGb1t2xGS4NUkbKgyci9yoEYstkdJfSZVUBvQ3OQmnu7D/s1600/20120629+FP+Photo+SB+002.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="pork back ribs in the store package" border="0" height="168" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhw_EJqdHuDq6uDUVLsBCFM2wQEc6tYgGCKai_ebzeLeQ9efcH5QBMLYI0r_YtNZBms8ST8f6HMng6u4n8BDTokHa5jiFiYWUvGb1t2xGS4NUkbKgyci9yoEYstkdJfSZVUBvQ3OQmnu7D/s320/20120629+FP+Photo+SB+002.jpg" title="Big pack of meat!" width="320" /></a></div><br />
I wanted to try something new tonight, and I just picked up some pork back ribs from the store the other day when they were on special, so why not ribs again? Teriyaki is my all time favorite flavor on chicken wings. I've never been a hot and spicy fan, and the sweet and salty flavor of a nice gooey teriyaki sauce smothered over big meaty wings is always a winner. So lets see if we can't translate that wonderful taste over to a tender juicy pork rib?<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAQhLn236BT8bpSSVsdhyrHnuF4PI4uI3TG1lhZJTsK1J0Z1RD4eQQ7Qh4ElyQw1BmjILMuo7iFRf5KbxOvb0goTOFnBUyQ35TjPd4_0V_GX92fCQFSWpljgT5PbX8SCvYrBM7Jd4iZdu9/s1600/20120629+FP+Photo+SB+011.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Ribs sitting in a marinator with dry rub on them" border="0" height="177" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAQhLn236BT8bpSSVsdhyrHnuF4PI4uI3TG1lhZJTsK1J0Z1RD4eQQ7Qh4ElyQw1BmjILMuo7iFRf5KbxOvb0goTOFnBUyQ35TjPd4_0V_GX92fCQFSWpljgT5PbX8SCvYrBM7Jd4iZdu9/s320/20120629+FP+Photo+SB+011.jpg" title="Ribs Rubbed and Waiting for Action" width="320" /></a></div>As before, I don't care whether its back or side ribs. Back ribs were on special, so that's what I bought. I cut them in half and rubbed them in a teriyaki dry rub that I put together. I went to use that wonderful quick vacuum marinator my wife bought me, but my vacuum sealer doesn't want to work right now. That kind of sucked because I would normally have left the ribs with the dry rub on them for a few hours at least, preferably overnight. So they didn't get the flavor saturation that I was looking for, but they were still respectable. Besides, what better way to spend Canada Day long weekend than taking apart a vacuum sealer?<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYmoyopub3Mj8SL_JNh_SjtR5SB_9YJbbsIi0Zmk1A1pXhSUcTWl1pGPUkyt5MrH-LZNn60p-3a2tZqEFD2oq90E2-gCJn4x8JKNGuBzmM3t7OlOpWX_siSgjk4QH0EUa1Ttn80fmDSQxc/s1600/20120629+FP+Photo+SB+007.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="teriyaki rub in a dish" border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYmoyopub3Mj8SL_JNh_SjtR5SB_9YJbbsIi0Zmk1A1pXhSUcTWl1pGPUkyt5MrH-LZNn60p-3a2tZqEFD2oq90E2-gCJn4x8JKNGuBzmM3t7OlOpWX_siSgjk4QH0EUa1Ttn80fmDSQxc/s320/20120629+FP+Photo+SB+007.jpg" title="Sean's Teriyaki Rub" width="294" /></a></div><b><span style="font-size: large;">Sean's Teriyaki Rub</span></b><br />
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3 Cups brown sugar<br />
1/2 Cup sea salt <br />
2 Tbsp corn starch <br />
1 Tbsp ground ginger<br />
1/2 Tbsp garlic powder<br />
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Combine all the ingredients and blend together. Store in a mason jar or other airtight container and savor the sweet and salty union of this simple delight.<br />
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The rub is pretty straightforward. It looks like nothing but brown sugar, but it sure packs some strong yet simple flavors. With the meat coated in the dry rub I started up the kamado. To compliment the sweetness I didn't want to use a strong wood today, so I went with maplewood. I figured it would add a light smokiness with just a hint of sweet flavor that would pair nicely with the teriyaki.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQz1aJRfI6VdZteKla8AEcRpXwz38tU589AP18oYGpqyI8cxJ59E2L4mG27-XvMIJrUU4EROB3jThK4PUihyphenhypheneJ_S3xSmbT7cj_JfyqCC93pWMUIChJS8yAhdjTBfzrH5vEglq9q4stSHC3/s1600/20120629+FP+Photo+SB+012.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="ribs on a grill" border="0" height="147" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQz1aJRfI6VdZteKla8AEcRpXwz38tU589AP18oYGpqyI8cxJ59E2L4mG27-XvMIJrUU4EROB3jThK4PUihyphenhypheneJ_S3xSmbT7cj_JfyqCC93pWMUIChJS8yAhdjTBfzrH5vEglq9q4stSHC3/s200/20120629+FP+Photo+SB+012.jpg" title="Ribs grilling" width="200" /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWWSCFEbtptlSv6OikAjaXFQ32kqIq2c7HrLagZiNGmj3UrE-5KyrR2o7JQyZOOZ973ak0wXiLkVKDxu9tvOnwmzULg2LuJ9xkxAHxumEsqO74UfjygEDx5b2Wc888Wl96uF0vVHV4UKeh/s1600/20120629+FP+Photo+SB+014.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Thermometer showing 225°F" border="0" height="198" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWWSCFEbtptlSv6OikAjaXFQ32kqIq2c7HrLagZiNGmj3UrE-5KyrR2o7JQyZOOZ973ak0wXiLkVKDxu9tvOnwmzULg2LuJ9xkxAHxumEsqO74UfjygEDx5b2Wc888Wl96uF0vVHV4UKeh/s200/20120629+FP+Photo+SB+014.jpg" title="225°F... Perfect" width="200" /></a>Onto the kamado everything went, and I set it up for 200°-225°F and a nice, slow smoke. As it was just getting to know the stainless steel grill I made a quick marinade to baste with. I used 6 tablespoons of the teriyaki rub, added 1 cup of water and 1/8 cup of soy sauce. Then I added some thinly sliced green onions from the garden, and a little ground pepper. I cooked the ribs for around 3 hours, basting and turning them every 30 minutes until they had a nice golden color, which for me was around halfway through the 4 hour smoke, and then I put a tray underneath them to shield them from the direct heat of the coals. The smell coming off them at this point was wonderful!<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigr7uZZ9YKsUvxsFvNZNlbqugRmR6dm8dmxEkp0I7yel2ESWd3wcGhYG0Qbj9D0npg50FSsqmQMicx_i3TAFl4P0ySkJCP078ZMQ_MiXphW4rGo_l-NXLlEeJWCPr1wC16rAF5d0At1Jfj/s1600/20120629+FP+Photo+SB+015.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="basting liquid in bowl" border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigr7uZZ9YKsUvxsFvNZNlbqugRmR6dm8dmxEkp0I7yel2ESWd3wcGhYG0Qbj9D0npg50FSsqmQMicx_i3TAFl4P0ySkJCP078ZMQ_MiXphW4rGo_l-NXLlEeJWCPr1wC16rAF5d0At1Jfj/s200/20120629+FP+Photo+SB+015.jpg" title="Basting Liquid" width="200" /></a><br />
After the 4 hours were up, I removed the ribs from the grill and set them aside to rest for 10 minutes. While they were sitting there, I took the remaining basting liquid from the bowl, added another 3 tablespoons of the dry rub, 1 tablespoon of soy sauce, and 1/2 tablespoon of corn starch to it. Then I cooked it over medium heat with a whisk until it thickened up into a nice sauce, and covered the ribs with it.<br />
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The verdict? Delicious. I can't wait to try this same flavor on chicken! The sauce at the end came out to this sticky goodness that coated the ribs and made it taste wonderful. In fact, the sauce by itself was a winner, though the ribs were still the star of the show. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-mvM4huItbFBUO3iAFwVQJ5vklLOlMdVvUXlWLMHU1M3oPXqfipqqTUu-NbH2N0H4jJyAUzJiksOjGLqGIa3hJ97VPEerLSoQa2Jj3b_Uo8tXFw82_545ioiJSTNdJrODrCLcACNYo4os/s1600/20120629+FP+Photo+SB+020.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="cooked ribs on the grill" border="0" height="336" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-mvM4huItbFBUO3iAFwVQJ5vklLOlMdVvUXlWLMHU1M3oPXqfipqqTUu-NbH2N0H4jJyAUzJiksOjGLqGIa3hJ97VPEerLSoQa2Jj3b_Uo8tXFw82_545ioiJSTNdJrODrCLcACNYo4os/s400/20120629+FP+Photo+SB+020.jpg" title="Ribs are done!" width="400" /></a></div><b><span style="font-size: large;">Summary</span></b><br />
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<span style="font-size: large;"><span style="font-size: small;">1 Rack of</span></span><b><span style="font-size: large;"> </span></b>Pork Ribs<br />
Maplewood Smoke Chips<br />
Sean's Teriyaki Rub<br />
Basting liquid made from teriyaki rub, green onions (or scallions), ground pepper, and soy sauce<br />
1 Beer (home-brewed is best, but any will work)<br />
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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.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_U-m4U6KriH4HDxNnRxCtywZZo9zM0hSqz55T62ufOj5DY4aLgYU9J8ZNXSJoCvjcYsPp8wfyEGNn2DieEztKmkZJJsgXfz8rI_9VQY6gMgudkJcvg7hy20eIK0otKiejDVnJ57qypGcg/s1600/20120629+FP+Photo+SB+021.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="teriyaki ribs on a plate" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_U-m4U6KriH4HDxNnRxCtywZZo9zM0hSqz55T62ufOj5DY4aLgYU9J8ZNXSJoCvjcYsPp8wfyEGNn2DieEztKmkZJJsgXfz8rI_9VQY6gMgudkJcvg7hy20eIK0otKiejDVnJ57qypGcg/s1600/20120629+FP+Photo+SB+021.jpg" title="More ribs baby!" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Holy crap these taste good!</td></tr>
</tbody></table><br />Sean Bhttp://www.blogger.com/profile/18366145050793373787noreply@blogger.com2tag:blogger.com,1999:blog-1902848142012839576.post-68301880789769974712012-06-25T21:39:00.003-06:002012-06-26T09:58:27.351-06:00Smoked Chicken<meta property="og:image"content="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI1Y9ZvQB4JfnmgG7s0mfQ4IU5BoMrD5q5Y2wmmZ5PeAphFdKeAE-RWj-N4nWk7c11jRwsJ5bC-DdnybjRbwupXSG-iz7qkWOqo87vlrmIlWmRfRYZxkNikQoOQtJYQY7eOP8E_UWcdUZ4/s1600/20120625+FP+Photo+SB+010.jpg" /><br />
Yes meat fans. It's here. The day has arrived to have some smoked chicken.<br />
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I am a huge beef fan. Growing up in southern Alberta, home of the best beef in the world, it's hard not to be a fan of a nice big red juicy steak. So why am I gushing over smoked chicken? Probably because this was the first recipe I perfected on the kamado, and I don't see myself being able to do it anywhere else with this level of success. A steak is great cooked over an open fire. It's great cooked on a BBQ too, gas or charcoal. But this smoked chicken wouldn't have the same flavor in a standard BBQ. It would be great over an open flame too, but not as good as this. So let's get to it.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzciYhbDVZmH3H-FGoVGeuGTTZttwYQEgvJcSb3VEYhOplGvDytT4q_uJLaoQY6_RMDdZHNgGdNY5rM8iPOQcSKBeRpg4dS2i1QJ253xnc5OnrlFmvbTONVuFq7WuDoEcKwc6XVuvZS06w/s1600/20120624+FP+Photo+SB+003.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="chicken parts on counter" border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzciYhbDVZmH3H-FGoVGeuGTTZttwYQEgvJcSb3VEYhOplGvDytT4q_uJLaoQY6_RMDdZHNgGdNY5rM8iPOQcSKBeRpg4dS2i1QJ253xnc5OnrlFmvbTONVuFq7WuDoEcKwc6XVuvZS06w/s320/20120624+FP+Photo+SB+003.jpg" title="Broken Down Chicken" width="320" /></a></div>My chicken was picked up just yesterday, whole and fresh from the farmers market, although you can always pick up a fresh or frozen bird from your local grocer, or even just parts. I recommend getting your chicken bone-in and skin-on for the best flavor and most tender meat. If you do pick up a whole chicken, you could smoke it as a whole chicken too, though your times would vary from mine. I break down my chicken into the individual pieces before I add the spice rub. To break it down, follow <a href="http://www.youtube.com/watch?v=Dbc1aW5C1W0" rel="nofollow" target="_blank">Alton Brown's method on youtube</a>. Don't forget to make home-made chicken stock from the leftover carcass!<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVEPcR7uWnkG3v-SPQvUoETE0Ppf3K5kraIj64nYE4HfUzAfGzA3BccYPKFA5k8PEBAZBRIezdbyjZwtLRniXNcqNpU7gzoqrpmKMcWO4fRiX4wpxDSm_82rg-__RerKyDFcty5_keEKEy/s1600/20120624+FP+Photo+SB+005.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="chicken breast with spice rub" border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVEPcR7uWnkG3v-SPQvUoETE0Ppf3K5kraIj64nYE4HfUzAfGzA3BccYPKFA5k8PEBAZBRIezdbyjZwtLRniXNcqNpU7gzoqrpmKMcWO4fRiX4wpxDSm_82rg-__RerKyDFcty5_keEKEy/s320/20120624+FP+Photo+SB+005.jpg" title="Chicken Rub Coating" width="320" /></a><br />
Once separated, I add a generous amount of my chicken rub to the parts and let them sit for a while. You can use a plastic bag, but I am still happy with the quick marinator for my vacuum sealer. Though I'm not looking for a quick marinate, I actually left the rub on overnight. Try for a minimum of 2 hours, and aim for around 4 hours of soaking in the rub for best flavor. More is always best.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKOqIeEhlbZFw7VdztDF-rd_lC_N4eJTUoAg1PXTMwN2Do09mbszwPf44nA73cs2Lm5N-Bc48yAukQ5oeRPmvmKCzZ4LklFBObpVyBXFzCpizzBtnxvzus71jQUIc4ftlMYhyqwKt0jLxG/s1600/20120624+FP+Photo+SB+012.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="jar of Sean's Smoked Chicken Rub" border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKOqIeEhlbZFw7VdztDF-rd_lC_N4eJTUoAg1PXTMwN2Do09mbszwPf44nA73cs2Lm5N-Bc48yAukQ5oeRPmvmKCzZ4LklFBObpVyBXFzCpizzBtnxvzus71jQUIc4ftlMYhyqwKt0jLxG/s320/20120624+FP+Photo+SB+012.jpg" title="Sean's Smoked Chicken Rub" width="212" /></a></div><b><span style="font-size: large;">Sean's Smoked Chicken Rub</span></b><br />
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1 Cup sea salt<br />
1 Cup brown sugar<br />
1 Cup white sugar<br />
1/4 Cup ground sage<br />
1/4 Cup dried thyme <br />
12 Bay leaves, crushed<br />
2 Tbsp corn starch<br />
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Combine all the ingredients and blend together. Store in a mason jar or other airtight container and enjoy the best smoked chicken you will find.<br />
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Unlike the BBQ ribs and many other smoke meats, chicken doesn't take a long time to cook. 1 1/2 to 2 hours of time is all you need to cook it before digging in.<br />
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Your choice of smoke chips will affect the flavor you end up with too. I choose to use applewood for the chicken and I always like the results. Heavier chips like mesquite and hickory would be tasty too, but in less quantity. For a whole chicken, broken down, I use about 1/2 of my smoker box full of wood chips, all soaked for at least 30 minutes in water.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiytqTEo_kID5fHvI0Jd8WzaRacDyqF244N1lUKoEBWtf0IDa2Em9BPnmw58SECHzmL62jxLEcbA-Y02SoaFjzjmXa7cB_vTOLD3pOdjyeQrGhEcdopKsaD7bCr6ZWW3U2rFL5FyI-UIQnK/s1600/20120625+FP+Photo+SB+004.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="chicken parts on bbq" border="0" height="206" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiytqTEo_kID5fHvI0Jd8WzaRacDyqF244N1lUKoEBWtf0IDa2Em9BPnmw58SECHzmL62jxLEcbA-Y02SoaFjzjmXa7cB_vTOLD3pOdjyeQrGhEcdopKsaD7bCr6ZWW3U2rFL5FyI-UIQnK/s320/20120625+FP+Photo+SB+004.jpg" title="Ready to Grill" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Start</td></tr>
</tbody></table>Once my kamado is lit and ready to go, I clean off the stainless steel grill and place the chicken on the top rack, skin side down. Set the temperature for around 225°F (110°C).<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilQFUEBNRoaZo7I5Ew0C5EKCemJRxu1bt5HQqnyv75xdA8tsVUV3GppeLK5pZDWs49bgD9wGa_piSU_nenFD2rH75fUR_3ryd3rntCpZ5xs8IyYCqV8RkpsWgcd2TJ7w2XUgy5THBXsyi3/s1600/20120625+FP+Photo+SB+006.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="wireless meat thermometer" border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilQFUEBNRoaZo7I5Ew0C5EKCemJRxu1bt5HQqnyv75xdA8tsVUV3GppeLK5pZDWs49bgD9wGa_piSU_nenFD2rH75fUR_3ryd3rntCpZ5xs8IyYCqV8RkpsWgcd2TJ7w2XUgy5THBXsyi3/s320/20120625+FP+Photo+SB+006.jpg" title="Meat Thermometer" width="232" /></a></div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ9G9Bp2T87fQKDkvO28chZtKJk0tPRuiyPLqCwzCRaCza_GfDMfIB2BP8_NBdETKwFmG9b5q3-QSKly7Y21sS4crKa8oZAC71B6-8-mVQagXIC76gra9RJDQHE-OHvJDus5Iic0dgM1je/s1600/20120625+FP+Photo+SB+005.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="temperature probe in chicken" border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ9G9Bp2T87fQKDkvO28chZtKJk0tPRuiyPLqCwzCRaCza_GfDMfIB2BP8_NBdETKwFmG9b5q3-QSKly7Y21sS4crKa8oZAC71B6-8-mVQagXIC76gra9RJDQHE-OHvJDus5Iic0dgM1je/s200/20120625+FP+Photo+SB+005.jpg" title="Temperature Probe" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Temperature Probe in the Chicken</td></tr>
</tbody></table>For chicken and other large meats like roasts, I have been using a remote meat thermometer. It makes taking the temperature much easier, and will save you time and flavor. They can range from $20-$40 bucks, though most I've seen in the local hardware stores seem to be made by the same manufacturer with different brands on the box. For longer smoked items like ribs, there isn't a big concern with under-cooking them, and as long as the temperature is low and you continue to baste those items, they won't overcook either. With chicken, under-cooking can be a big problem, and overcooking will ruin the tender juicy goodness of the meat too. You could check the temperature the old fashioned way with a standard thermometer (I usually prefer old-fashioned ways) but doing so means you lift the lid which vents all the smoke (and flavor) and cools the kamado down too. So these little remote units are pretty handy.<br />
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The cooking time of 1 1/2 hours to 2 hours is, of course, an estimate. The chicken is done when the internal temperature reaches 79°C. This is lucky too, because much longer to cook this chicken might result in guests getting dehydrated from drooling over the smell of this stuff. Let the chicken rest once you've taken it off the grill for about 10 minutes and serve.<br />
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I'm going to find it hard to experiment with other chicken recipes and ideas because I enjoy this one SO much. It has all the qualities of a great chicken dinner. Still, the idea of smoky maple, smoky teriyaki, and a smoky honey garlic linger in my mind. And of course I will introduce you to the kamado version of my fry-pan surprise favorite: BBQ cheese chicken... another day.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqz8Gg2mdC9KxWFSu1_J4o8LW-Sl_dxaD7s8BlPynYcpztGMKWGX-d_Kd4uj-6rUixd_oghk1uAlrY-inbovBbUs_QaTHfq8CAOx-X3aH3eHLdY90DcRRowWHke4LGyM6Q6KkH4cSpL9Vg/s1600/20120625+FP+Photo+SB+008.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="cooked chicken parts on grill" border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqz8Gg2mdC9KxWFSu1_J4o8LW-Sl_dxaD7s8BlPynYcpztGMKWGX-d_Kd4uj-6rUixd_oghk1uAlrY-inbovBbUs_QaTHfq8CAOx-X3aH3eHLdY90DcRRowWHke4LGyM6Q6KkH4cSpL9Vg/s400/20120625+FP+Photo+SB+008.jpg" title="Fully Smoked Chicken" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Finished Product</td></tr>
</tbody></table><b><span style="font-size: large;">Summary</span></b><br />
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1 Chicken, whole, broken down, or 8-10 chicken parts<br />
Applewood smoke chips <b> </b><br />
Sean's Smoked Chicken Rub<br />
Remote meat thermometer (for ideal results)<br />
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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.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI1Y9ZvQB4JfnmgG7s0mfQ4IU5BoMrD5q5Y2wmmZ5PeAphFdKeAE-RWj-N4nWk7c11jRwsJ5bC-DdnybjRbwupXSG-iz7qkWOqo87vlrmIlWmRfRYZxkNikQoOQtJYQY7eOP8E_UWcdUZ4/s1600/20120625+FP+Photo+SB+010.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Smoked chicken on a dinner plate" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI1Y9ZvQB4JfnmgG7s0mfQ4IU5BoMrD5q5Y2wmmZ5PeAphFdKeAE-RWj-N4nWk7c11jRwsJ5bC-DdnybjRbwupXSG-iz7qkWOqo87vlrmIlWmRfRYZxkNikQoOQtJYQY7eOP8E_UWcdUZ4/s1600/20120625+FP+Photo+SB+010.jpg" title="Winner Winner Smoked Chicken Dinner" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">To the Griller Go the Spoils</td></tr>
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<br />Sean Bhttp://www.blogger.com/profile/18366145050793373787noreply@blogger.com2tag:blogger.com,1999:blog-1902848142012839576.post-78957320583660707322012-06-23T21:46:00.001-06:002012-06-24T16:15:29.260-06:00Kamado PizzaHello all grillers and soon-to-be grillers. I'm normally a meatatarian,as much as one can be today anyway. Not that I don't like breads and pastas and veggies, but meat has to be on the plate. But in the hopes of enlightening some folks who might think a charcoal kamado or other barbeque is just for cooking steaks on once a week, I present to you tonight's supper menu, spoiled only a little by the blog title: Pizza.<br />
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Barbequed pizza isn't new, nor is it restricted to the kamado style grill either. Many folks have tried pizza right on the metal grates of their barbeques with success before. I was not one of those lucky folks. I don't have an outdoor wood fired pizza oven either, but with my kamado grill, pizza was the second thing I made on it, and was thrilled with the results.<br />
I have been making pizza from scratch for years now, and have a dough that works really well in the oven. This same recipe worked even better on the grill with the help of a pizza stone purchased at the local hardware store. My grill came with a lava stone too that can be placed below the stainless steel grills and will help dissipate the direct heat from the coals. I have previously found that the stone tends to keep the temperature in my kamado significantly lower than I would like, but I think tonight I will try it once more, but use more charcoal and let it warm up much longer before adding in the pizza. The idea there is to try to have as hot an oven as possible to cook the pizza really quickly. What may have taken 30 minutes in the oven should take only 5-10 on the kamado.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnMxFMBmBWhDXl9tIfkW-VNJh28mlFwIWN7oNnKn0I8ftaPQOPuuw__Sh6AURD7tP0uOrSMDxmMS0oPCeEu3rH0mCK6uv68xY8IkfzbhS7tFSGXnGZaRfFU94dlTr2BmekKjnaGiLa1Fet/s1600/20120623+FP+Photo+SB+002.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="ball of pizza dough" border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnMxFMBmBWhDXl9tIfkW-VNJh28mlFwIWN7oNnKn0I8ftaPQOPuuw__Sh6AURD7tP0uOrSMDxmMS0oPCeEu3rH0mCK6uv68xY8IkfzbhS7tFSGXnGZaRfFU94dlTr2BmekKjnaGiLa1Fet/s400/20120623+FP+Photo+SB+002.jpg" title="Pizza Dough" width="400" /></a></div>
<b><span style="font-size: large;">Sean's Pizza Dough</span></b><br />
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2 Cups unbleached flour<br />
1 Cup warm water<br />
1/2 Cup whole wheat flour<br />
1 Tbsp sugar<br />
1 Tbsp yeast <br />
1 Tbsp wheat gluten (optional) <br />
2 Tsp garlic powder<br />
2 Tsp dried oregano or dried basil<br />
1 Tsp salt<br />
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Add the sugar and the yeast to the warm water and let proof. Mix the remaining dry ingredients together, then add the water and knead by hand, or use a stand mixer or bread machine. Let rise for 60 minutes in a warm place or until the dough has roughly doubled in size. Flatten to one large pizza shell, or two 14" thin shells.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhMSuULRS6gnylfhg24YhdMoSqAy8Fnrkd_DuOb4xeJyPkAnpkB0ZVxc4tgNLXnxA9vLxZNI97VlxOSRSvK5zgVeYzsXgNAgbNpOMfPLdA-Vo8r2-I3vXCLsmjKG5cT2b8ZfQRrBXNZpOe/s1600/20120623+FP+Photo+SB+001.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="stand mixer kneading dough" border="0" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhMSuULRS6gnylfhg24YhdMoSqAy8Fnrkd_DuOb4xeJyPkAnpkB0ZVxc4tgNLXnxA9vLxZNI97VlxOSRSvK5zgVeYzsXgNAgbNpOMfPLdA-Vo8r2-I3vXCLsmjKG5cT2b8ZfQRrBXNZpOe/s320/20120623+FP+Photo+SB+001.jpg" title="Making dough" width="320" /></a></div>
I use this same recipe in the oven with great success at 375°F for 20-25 minutes, but when used on the kamado grill with a slightly thinner crust, it comes out PERFECT. Nice crispy bottom with a soft chewy texture inside, golden brown color, and great taste. When letting the dough rise, I always find the best place to keep it warm and moist is inside a warm (not hot) oven. I will run my oven for a minute or two just to get the sides all warm, then turn on the oven light and leave the dough inside a mixing bowl covered with a moist tea towel. This regularly gets me results. The wheat gluten is an ingredient I have started adding to my bread recipes to help make the texture chewier. It isn't mandatory, but it does help, and you can find it in the baking isle of your local grocer.<br />
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The best part about pizza is that you can top it off with whatever you want. This can actually be a great (and healthy) way of clearing out the leftovers from the refrigerator too. Chicken, sausage, beef... it's all fair game. Ever try a bacon and egg pizza? Don't knock it until you have. Throw on hard boiled and sliced eggs, or 4-5 over easy, along with sliced bacon, maybe crumbled sausage, perhaps a ketchup sauce on the bottom. Salt and pepper to taste!<br />
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For my pizza tonight I'm using mozza cheese, cervelat salami, bacon, onion, bell peppers, garlic, and a homemade sauce made from canned whole tomatoes (my garden tomatoes haven't grown in yet), basil, garlic, thyme, oregano, salt and pepper, and a little white vinegar. (I blend them all together and let them simmer and reduce on the stovetop until a nice sauce-like consistency.)<br />
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The salami is pre-packaged, and quite tasty. The peppers and onions are bought fresh, cut, then frozen in ziplock bags until needed. My lovely wife fried up the bacon with the onions and the garlic before topping them on the pizza. The rest just goes right on top.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieqPXI1ZVHKW6IKdnRecvVY1T5mErgeH0BWjmdAJ9A6-ayZ_w_5jLUJbWOWzzE7nl21fNrf2SBszm_tCXkU6khTzf2XY9fyThKr14mwfa7MyL7nAlE6Hbl4qBxk9hic-C5o4PZQHas8Wj5/s1600/20120623+FP+Photo+SB+012.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="pizza stone on grill" border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieqPXI1ZVHKW6IKdnRecvVY1T5mErgeH0BWjmdAJ9A6-ayZ_w_5jLUJbWOWzzE7nl21fNrf2SBszm_tCXkU6khTzf2XY9fyThKr14mwfa7MyL7nAlE6Hbl4qBxk9hic-C5o4PZQHas8Wj5/s200/20120623+FP+Photo+SB+012.jpg" title="Pizza stone" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pizza stone</td></tr>
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Heating up the kamado didn't quite go as well as planned. I gave it 15 minutes with the chimney starter, and then another 30 minutes with all the vents open to heat up the cooker as much as I could, but that lava stone I put inside it just didn't let it heat up as much as I wanted. But it does prevent the heat from hitting the pizza stone directly, which might end up scorching the bottom of the pizza before the top has a chance to cook. The manufacturer (Vision Grills) states in their manual that the lava stone can be used to cook pizza on directly, but with the nature of the lava stone being so porous, I figure the pizza would have an easier time cooking on the less porous pizza stone. Perhaps one of you readers has used the lava stone successfully and would share your story with me.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZG8EC9E8UqiA6XTUH8_hk3GzpASoSgCqvYssbG4nIqwKf0A03_3ApP98j0AQ6guZCB-oHakOEtfteFsiMiN4nVHgVTZ0PV3ziLrx1LYZijKqczoXPjz6Aye3o2HOMjooNo3uPa4qrgilK/s1600/20120623+FP+Photo+SB+011.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="plain pizza crust on pizza peel" border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZG8EC9E8UqiA6XTUH8_hk3GzpASoSgCqvYssbG4nIqwKf0A03_3ApP98j0AQ6guZCB-oHakOEtfteFsiMiN4nVHgVTZ0PV3ziLrx1LYZijKqczoXPjz6Aye3o2HOMjooNo3uPa4qrgilK/s320/20120623+FP+Photo+SB+011.jpg" title="Pre-baked pizza dough" width="320" /></a></div>
The grill got up to around 350°F by the time I was ready to cook with it, so I placed the pizza dough on the stone alone to pre-bake for 5 minutes. Then I removed it from the heat to add all the toppings before returning it once more to the kamado. By the time the pizza was finished cooking (about 12 minutes later) the kamado was starting to push 400°F. It might have gone higher, but for one pizza, I think the amount of charcoal I had to use might be disproportionate to the amount of pizza I was cooking. (I'm Dutch, so I'm naturally... frugal)<br />
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Anyway, the pre-bake I've used before, and it always works. After the 12 minutes or so, the crust was again perfect, and the flavor today was probably the best I've had yet. I owe that part to my wife. The bacon flavor was soaked up by the onions and garlic and permeated the pizza and sauce. It was magical. Another success!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd91FNiobtuOhuTUv2DfzRwcmmep5YFaJkYer1KP_ukS4O1RUGydsPJ4Le4ZmwScbwbL6yWhW0ZBvfXzkC8_RfQ4PvVula4c5IRlFyDV0vxl2I34u1jXxyrd2PKTnm6zq9rBz6E_Eu5OgW/s1600/20120623+FP+Photo+SB+013.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="cooked pizza" border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd91FNiobtuOhuTUv2DfzRwcmmep5YFaJkYer1KP_ukS4O1RUGydsPJ4Le4ZmwScbwbL6yWhW0ZBvfXzkC8_RfQ4PvVula4c5IRlFyDV0vxl2I34u1jXxyrd2PKTnm6zq9rBz6E_Eu5OgW/s640/20120623+FP+Photo+SB+013.jpg" title="Finished Pizza" width="640" /></a></div>
<b><span style="font-size: large;">Summary</span></b><br />
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Pizza dough<br />
Pizza toppings<br />
More Pizza toppings<br />
Pizza stone <br />
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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!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZE3n2L4efCsclnaGRKOOzcLzXyp4-RgdiFY7ocdsvgauH8pPZrYVC61_nZGlXAGVtQjTXqICXNTyAKiCzs7l6ayWTwL9RpwSoTMim1-NWyXbGvdtA1cHYYF4FVibIY5CtqOts8PDb0H2a/s1600/20120623+FP+Photo+SB+016.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="pizza slices and salad on dinner plate" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZE3n2L4efCsclnaGRKOOzcLzXyp4-RgdiFY7ocdsvgauH8pPZrYVC61_nZGlXAGVtQjTXqICXNTyAKiCzs7l6ayWTwL9RpwSoTMim1-NWyXbGvdtA1cHYYF4FVibIY5CtqOts8PDb0H2a/s1600/20120623+FP+Photo+SB+016.jpg" title="Pizza dinner" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">That's right... It's pizza baby</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<br />Sean Bhttp://www.blogger.com/profile/18366145050793373787noreply@blogger.com0tag:blogger.com,1999:blog-1902848142012839576.post-91962089550281774602012-06-21T18:57:00.001-06:002012-06-24T16:14:52.207-06:00BBQ Back RibsI'd love to share with you my smoked chicken success story, but I have no pictures to do the story justice, so I'm going to start with BBQ ribs. Why ribs? Because they are in the refrigerator right now covered in my dry rub and getting themselves psyched up for the smoke flavor I am about to treat them with. That's why.<br />
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So lets start. This batch of ribs are my classic BBQ pork back ribs. They have a sweet smoky flavor that works great for summer evenings, and go great with a pale ale, fresh corn on the cob, and basil rice.<br />
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There are 4 of us in my family, but my youngest daughter is still a baby, so she won't get to enjoy these succulent ribs for a while yet. My step daughter doesn't mind them either, though she usually doesn't like many things I make simply because <i>'I'</i> made them. But she is starting to realize that I'm no slouch in the kitchen and my food is always tasty.<br />
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I started with one full rack of back ribs. Side ribs work too, and I have had equal success with both. I'm not a snob who doesn't like cheaper cuts of meat, so if you get a good deal on side ribs or back ribs or whatever, go for it. My set of ribs came from the local store a while back and have been sitting in my freezer waiting for me to eat them, so after they thawed out slowly in the refrigerator overnight, I cut the rack in half (optional) and seasoned liberally with my home-made BBQ rib spice rub, and then put in a vacuum marinator to help soak in the flavor. (The marinator was a recent birthday gift, so I'm using it a lot and seeing what works best)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRvDGm4NDAdN9MeZm5qB6koK5N4wVRcUrgt6CDdvd_JDjORiJej4BULVnkijCNTRiBsA1DQEOUfasNaqljW8Xw7uy7N65MpKdlKBVJMoh0MLRvBRiDrhseKWg_pxeNBKjZVBeiAhAC_XoG/s1600/20120621+FP+Photo+SB+004.jpg" imageanchor="1" style="float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="BBQ Rib Rub." border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRvDGm4NDAdN9MeZm5qB6koK5N4wVRcUrgt6CDdvd_JDjORiJej4BULVnkijCNTRiBsA1DQEOUfasNaqljW8Xw7uy7N65MpKdlKBVJMoh0MLRvBRiDrhseKWg_pxeNBKjZVBeiAhAC_XoG/s640/20120621+FP+Photo+SB+004.jpg" title="BBQ Rib Rub. The stuff of legends." width="420" /></a> </div>
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I have never been one to give away recipes lightly, but I am willing to make an exception on this blog and let you all enjoy what I have created, and encourage you to use, modify, and share as much as you like:</div>
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<b><span style="font-size: large;">Sean's BBQ Rib Rub</span></b></div>
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2 cups demerara sugar (you can use plain brown sugar if you prefer)</div>
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1/2 cup mustard powder </div>
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1/4 cup sea salt</div>
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1/4 cup paprika</div>
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1/4 cup chile powder</div>
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1/4 cup garlic powder</div>
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2 tbsp ground ginger</div>
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2 tbsp onion powder</div>
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2 tbsp corn starch </div>
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1 tbsp nutmeg</div>
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1 tbsp cayenne</div>
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Combine all the ingredients and blend together. Store in a mason jar or other airtight container and sprinkle liberally on all your soon-to-be-barbequed meats.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgueu13MqAZUaLn0MiKncTdbSfD4ual9oAwF3yj_zP0p1ZJDnzoHUQQCEjROX5-5oVTvLPKtRiL5xAkX0QOpJ5bGodqRalVroWdxfwhQLCsrYPZ3RIf5x2mh3Ie3ADaqi8mXhJeyPdxvt7R/s1600/20120621+FP+Photo+SB+001.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="131" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgueu13MqAZUaLn0MiKncTdbSfD4ual9oAwF3yj_zP0p1ZJDnzoHUQQCEjROX5-5oVTvLPKtRiL5xAkX0QOpJ5bGodqRalVroWdxfwhQLCsrYPZ3RIf5x2mh3Ie3ADaqi8mXhJeyPdxvt7R/s200/20120621+FP+Photo+SB+001.jpg" width="200" /></a></div>
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After I covered the ribs in the rub, I packed them into the vacuum marinator:<br />
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<a href="http://www.foodsaver.com/product.aspx?pid=7471">http://www.foodsaver.com/product.aspx?pid=7471</a><br />
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So far, I am happy with the gift and will continue to experiment and let you know what I find!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2rMQXZMPbhjk8Uiw8uC2BWxiMS9QaBh-TDemrQoMAWMd-BN51-QM7XHEx3LqNUr-4K7nN2T7OjvPqhn0yBlToNkZdMxRifVVoiOX8nf59Q0RMjugHxvp5FQ5AxRUIzIghP_Fg7sAT1pmS/s1600/20120621+FP+Photo+SB+002.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2rMQXZMPbhjk8Uiw8uC2BWxiMS9QaBh-TDemrQoMAWMd-BN51-QM7XHEx3LqNUr-4K7nN2T7OjvPqhn0yBlToNkZdMxRifVVoiOX8nf59Q0RMjugHxvp5FQ5AxRUIzIghP_Fg7sAT1pmS/s200/20120621+FP+Photo+SB+002.jpg" width="200" /></a><br />
Left these in the fridge for a few hours and now they are ready to be smoked!</div>
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Today I am using cherrywood to smoke with. Some might have a favorite wood, and certainly some big chefs always say big flavored meats, big flavored woods. Naturally, light meats like fish and such tend to not go with heavy flavored smokes, like hickory and mesquite. But heavier meats like roasts and certainly ribs work fine with those heavy smokes. But sometimes a nice subtle maple, apple, or cherry works just fine too. And I do like to stir the pot every once in a while too. So Cherry it is tonight.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsOO_3G3FE5hkupOJWe-dhpH3tHc-FysZBQsMe9sduY7KWZlshGqLFXFv-vitLPWmH-8KGpz2f8qpFCB5ezr6vZj2wCIL9NOx2UFRCMJsE5XcmUtU-SUWOGaTyXV-OHDtnROvIAc5HyLyN/s1600/20120621+FP+Photo+SB+005.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="wood chips in a smoke box" border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsOO_3G3FE5hkupOJWe-dhpH3tHc-FysZBQsMe9sduY7KWZlshGqLFXFv-vitLPWmH-8KGpz2f8qpFCB5ezr6vZj2wCIL9NOx2UFRCMJsE5XcmUtU-SUWOGaTyXV-OHDtnROvIAc5HyLyN/s320/20120621+FP+Photo+SB+005.jpg" title="Cherrywood Soaking" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cherrywood chips soaking inside the smoke box</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKCxbW92RD-1nQyLfpsoY_8r0MNcdc8153Sug1lO3R1f1lSbNHDVlfecsUjretkuAtTr6COcRovt6FcufWTYKa1N8g0IpvRLpGFnBfT0foKqdNuMPjFlTMg6E-gj8oyET-Ur6bNGrpyeSM/s1600/20120621+FP+Photo+SB+004-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="chimney starter in the kamado grill" border="0" height="423" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKCxbW92RD-1nQyLfpsoY_8r0MNcdc8153Sug1lO3R1f1lSbNHDVlfecsUjretkuAtTr6COcRovt6FcufWTYKa1N8g0IpvRLpGFnBfT0foKqdNuMPjFlTMg6E-gj8oyET-Ur6bNGrpyeSM/s640/20120621+FP+Photo+SB+004-2.jpg" title="Using the chimney starter" width="640" /></a>I use a smoke box that I picked up some time back to keep the wood chips in. I actually use the box to soak the chips in too, filling it up with water and replacing the lid. When it comes time to cook, I simply invert and dump out all the water, then straight onto the coals with the box. Works great!<br />
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With the ribs on the grill, I set the vents to keep around 200-225°F in the kamado. This will ensure the ribs have plenty of time to soak up the flavor from the smoke.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd00Y_M1CGkTy6GS916eEr2axI-jINioqBmo2il-uXAEV59kj_5RRPzeq6rXUu1o1Hrk9SNUL-euMD-_HDQmJCURv4rKEOWDXppNHqn5UeR0KjO3ho0llbKBpmpwzgRC7fG_C6sMuLPVj5/s1600/20120621+FP+Photo+SB+002-3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd00Y_M1CGkTy6GS916eEr2axI-jINioqBmo2il-uXAEV59kj_5RRPzeq6rXUu1o1Hrk9SNUL-euMD-_HDQmJCURv4rKEOWDXppNHqn5UeR0KjO3ho0llbKBpmpwzgRC7fG_C6sMuLPVj5/s320/20120621+FP+Photo+SB+002-3.jpg" width="256" /></a><br />
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I turn them over every hour, and baste with a mixture of water, brown sugar, white vinegar, mustard, and a little BBQ rib rub. Sometimes I like to finish the ribs with a last minute sauce made of ketchup, mustard, apple cider vinegar, paprika, garlic powder, chile powder, and sometimes a little dried parsley. Tonight I decided to just use the basting mixture every 5 minutes or so during the last quarter hour. Once finished, and rested, they are ready to serve. I didn't have any corn on the cob on hand, we ate it a few days ago, so I cooked up some frozen corn and added a dash of salt and butter to taste. </div>
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<b><span style="font-size: large;">Summary:</span></b><br />
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1 Rack of BBQ Back ribs<br />
Cherrywood Smoke Chips<br />
Sean's BBQ Rib Rub<br />
Basting liquid made of water, brown sugar, white vinegar, mustard, and a little BBQ rib rub.<br />
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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. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwPmdcz9jzEuTQrgUMqOj8ZfPD8TQ8P1Zlvq_faG9Ww1wVdaAcYRdeEay0QBQJ_OOTTuypc2m1cSYhqrP3w5e45-Bf5YmVIjVDhyBcXlvkBS52SPyuXRpWvkf1_JTBE6i0ZZXhCdnDXFSF/s1600/20120621+FP+Photo+SB+004-3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="plate of food with ribs" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwPmdcz9jzEuTQrgUMqOj8ZfPD8TQ8P1Zlvq_faG9Ww1wVdaAcYRdeEay0QBQJ_OOTTuypc2m1cSYhqrP3w5e45-Bf5YmVIjVDhyBcXlvkBS52SPyuXRpWvkf1_JTBE6i0ZZXhCdnDXFSF/s1600/20120621+FP+Photo+SB+004-3.jpg" title="Dinner including Back Ribs" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Actual Flavor</td></tr>
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<br />Sean Bhttp://www.blogger.com/profile/18366145050793373787noreply@blogger.com0Calgary, AB, Canada51.045113 -114.05714150.885386000000004 -114.372998 51.20484 -113.74128400000001tag:blogger.com,1999:blog-1902848142012839576.post-14609971491938535832012-06-21T12:55:00.003-06:002012-06-21T12:55:31.366-06:00WelcomeWelcome to the Kamado Connection. Yup. Brand new blog. Blog about Kamado grills. BBQ. Smoking meats. Ok, now I'm hungry again...<br />
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But seriously. Thanks for stopping by. I plan to keep this blog up to date with different recipes, discovered or shared, and tips and tricks to use with any brand of Kamado style grill/smoker. I also plan to share my failures and successes with you (the stories... not the food.)<br />
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Let's start right off by giving you the low down on my situation. My brother-in-law has my family over for a wonderful meal perhaps a month ago now, cooked in his very own kamado grill, and it was delicious. I had seen these large and expensive cookers in the stores and often thought they would make a wonderful companion to a world class gas bbq. I had been the owner of a small propane bbq for a few years now, and have had no problems with the quality and convenience. The gas bbq would offer me the advantage of no propane bottles, and depending on the model of bbq, probably a rotisserie and more powerful flame to cook with.<br />
However, after the wonderful flavor and smoky goodness that emerged from my brother-in-law's kamado, I was convince that it would be my next purchase. So I found one on sale, and bought it, and haven't looked back. Well, maybe looked back once or twice, at my propane bbq, soon to be up for sale on kijiji.<br />
I have owned the kamado (Vision Grills Kamado Pro) for almost a month, and the ongoing question in my house has changed from: What should we have for supper tonight? to: What are we barbequing for supper tonight?<br />
I have had success with everything from steak, to fish to pizza. Chicken, beef jerky, ribs... its all fair game in the kamado.<br />
So here is to tasty, smoky, kamado cooked food from now on.Sean Bhttp://www.blogger.com/profile/18366145050793373787noreply@blogger.com0