grate_smokin
Passionate Digital Content creator, cooking quality bbq, and smoked food.
๐ช๐ต๐ฎ๐ ๐ถ๐ ๐๐ต๐ฒ ๐บ๐ผ๐๐ ๐ฒ๐ณ๐ณ๐ถ๐ฐ๐ถ๐ฒ๐ป๐ ๐ฐ๐ต๐ฎ๐ฟ๐ฐ๐ผ๐ฎ๐นโ
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With everything going up, let's see what charcoal will gives you more burn for your buck (well pound/euro)
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Criteria, 1kg of charcoal in a Kamado Joe Big Joe, the Smartfire Pit controller maintaining temp at 250ยฐf, cooking a rack of Iberico Pork ribs. Once cooked and the grill has cooled, Iโm measuring the amount of charcoal burnt or left over.
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If you work with charcoal and want to be involve, please DM me. I am burning 1kg only, so you donโt need to supply a huge bag (unless you want to ๐)
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First up, Green Olive Professional Premium Lumpwood.
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๐ฆ๐๐ฎ๐ฟ๐๐ถ๐ป๐ด ๐๐ฒ๐ถ๐ด๐ต๐: 999 grams
๐๐ผ๐ผ๐ธ ๐๐๐ฟ๐ฎ๐๐ถ๐ผ๐ป: 120 minutes
๐ฅ๐ฒ๐บ๐ฎ๐ถ๐ป๐ถ๐ป๐ด ๐ฐ๐ต๐ฎ๐ฟ๐ฐ๐ผ๐ฎ๐น: 491 grams
๐๐ผ๐ผ๐ธ ๐ฐ๐ผ๐ป๐๐๐บ๐ฒ๐ฑ: 508 grams
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๐ฅ๐ฅ๐ฅ
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๐๐๐ค: Kamado Joe Big Joe 2
๐๐ต๐ฎ๐ฟ๐ฐ๐ผ๐ฎ๐น: Greenolivefirewood
๐ง๐ฒ๐บ๐ฝ๐: Smartfirebbq & Thermapen
๐ฅ๐ถ๐ฏ๐: Johndavisons Butchers
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If youโve enjoyed this follow me
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๐ฆ๐ฝ๐ฟ๐ฒ๐ฎ๐ฑ ๐๐ต๐ฒ ๐น๐ผ๐๐ฒ ๐ฎ๐ป๐ฑ ๐๐ต๐ฎ๐ฟ๐ฒ ๐๐ต๐ถ๐ ๐ฝ๐ผ๐๐
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Follow my challenge hashtags
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๐๐ผ๐ผ๐ธ ๐ด๐ต ๐ผ๐ณ ๐ฎ๐ฎ๐ฎ ๐ผ๐๐๐ฑ๐ผ๐ผ๐ฟ ๐ฐ๐ผ๐ผ๐ธ๐ ๐ถ๐ป ๐ฎ๐ฌ๐ฎ๐ฎ
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๐ง๐ฒ๐ฟ๐ถ๐๐ฎ๐ธ๐ถ ๐ฎ๐ป๐ฑ ๐๐ผ๐ ๐๐ผ๐ป๐ฒ๐ ๐ฆ๐ฎ๐น๐บ๐ผ๐ปโผ๏ธ
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Iโve been thinking about salmon a lot lately, I wanted to cook some on the soapstone as its gentler heat compared to the half moon cast iron grate.
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I picked up two salmon fillets, I dry brined them and let it marinate for a couple of hours before cooking.
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I cooked it presentation side down and flipped once during the cook. I checked with my thermapen the salmon was perfectly cooked at 60ยฐc, I placed it on a bed of wholemeal rice and a good drenching of JDโs Jalapeno Hot Honey. Epic ๐๐ป๐คค๐คค๐คค
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I also made Nandos Piri Piri chicken, with air fryer mini roasties, and green beans.... You are going to have to trust me, as I have no photos ๐คฆ๐ผโโ๏ธWhat a numpty โผ๏ธ
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I marinated two chicken breast in A&O Piri Piri and Sriracha rub, followed by Nandos medium quick marinate in a ziplock bag for a few hours, then I popped the chicken breasts onto the sizzling hot grate at 180ยฐc over green olive premium lumpwood with applewood. The mini roasties where dusted with A&O piri piri and garlic butter rub cooked for 18 mins at 200ยฐc, the chicken was layered with the flavour by brushing with it with Nandos sauce during the cook.
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Everyone loved theirs, will be making the chicken again.
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The salmon was so good the blend of teriyaki and hot honey is perfect. I want to try using the cedar plank next time ๐๐ป
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๐ช๐ต๐ผ ๐๐ฎ๐ป๐๐ ๐๐ผ๐บ๐ฒโ
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๐ฅ๐ฅ๐ฅ
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๐๐๐ค: Kamado Joe Big Joe 2
๐๐ต๐ฎ๐ฟ๐ฐ๐ผ๐ฎ๐น: Greenolivefirewood
๐ ๐ฒ๐ฎ๐: Morrisons
๐ฅ๐๐ฏ: AngusandOink
๐ฆ๐ฎ๐๐ฐ๐ฒ: Jdshothoney Nandos
๐ง๐ฒ๐บ๐ฝ๐: Thermapen
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If youโve enjoyed this cook follow me
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๐ฆ๐ฝ๐ฟ๐ฒ๐ฎ๐ฑ ๐๐ต๐ฒ ๐น๐ผ๐๐ฒ ๐ฎ๐ป๐ฑ ๐๐ต๐ฎ๐ฟ๐ฒ ๐๐ต๐ถ๐ ๐ฝ๐ผ๐๐
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Follow my challenge hashtags
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๐๐ ๐ฃ๐ข๐ฅ๐ง๐๐ก๐ง ๐ก๐๐ช๐ฆ
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Team, want to share an import update with you.
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As youโll know my account was wrongly removed from the Gram a couple of years ago, the account hasnโt been right ever since.
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๐ฅ๐ฅ Iโm at cook 85 of 222 outdoor cooks in 2022. ๐๐ฟ๐ผ๐บ ๐ฐ๐ผ๐ผ๐ธ ๐ญ๐ฌ๐ฌ ๐ผ๐ป๐๐ฎ๐ฟ๐ฑ๐ ๐ ๐๐ถ๐น๐น ๐ผ๐ป๐น๐ ๐ฝ๐ผ๐๐ ๐๐ผ ๐บ๐ ๐ฝ๐ฒ๐ฟ๐๐ผ๐ป๐ฎ๐น ๐ฎ๐ฐ๐ฐ๐ผ๐๐ป๐ @๐๐๐ฒ๐๐ฒ๐ฝ๐ฒ๐ฟ๐ฟ๐๐๐ธ. ๐ฅ๐ฅ
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๐ฃ๐๐๐๐ฆ๐, head over to my account and give me a follow.
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This account is struggling massively with my posts being seen by only a FEW of my followers, ๐ฝ๐น๐ฒ๐ฎ๐๐ฒ ๐ฐ๐ฎ๐ป ๐ ๐ฎ๐๐ธ ๐๐ผ๐ ๐๐ผ ๐๐ต๐ฎ๐ฟ๐ฒ ๐บ๐ ๐๐ถ๐ฑ๐ฒ๐ผ ๐๐ถ๐๐ต ๐๐ผ๐๐ฟ ๐ณ๐ผ๐น๐น๐ผ๐๐ฒ๐ฟ๐ โ
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I will leave Grate Smokin up for a little while, as there are recipes up there.
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Itโs a bit of a pain, but needs to happen. Iโd rather not start again but nothing else has worked.
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๐๐ป Please share this post and go follow @๐๐๐ฒ๐๐ฒ๐ฝ๐ฒ๐ฟ๐ฟ๐๐๐ธ ๐๐ป
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Thanks for your continued support as always ๐๐ป๐๐ป
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Cheers,
Steve
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Follow my challenge hashtags
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๐ด๐ฎ ๐ผ๐ณ ๐ฎ๐ฎ๐ฎ ๐ผ๐๐๐ฑ๐ผ๐ผ๐ฟ ๐ฐ๐ผ๐ผ๐ธ๐ ๐ถ๐ป ๐ฎ๐ฌ๐ฎ๐ฎ
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๐ฆ๐น๐ผ๐ ๐ฆ๐บ๐ผ๐ธ๐ฒ๐ฑ ๐๐ฎ๐บ๐ฏ ๐ฅ๐ถ๐ฏ๐โผ๏ธ
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I cooked these indirect while I worked. I had my Smartfire Pit Controller monitor the pit temp for me. As itโs cloud-based, range is infinite โ
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I rubbed the separate lamb ribs in Sharmwarma Rub by Angus and Oink, which is perfect with lamb.
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I cooked the ribs for 2 1/2 hours, at 225ยฐf with Greenolive premium pro she oak lumpwood with a few small chunks of hickory and a lump of applewood.
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These were so tasty, I think I will let the next lamb ribs go for longer ๐๐ป
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We served this with rocket and pomegranate seeds scattered over the top.
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Your brain is expecting pork, then you get that epic lamb flavour coming through.
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I love these ๐๐คฉ๐คฉ๐๐คค
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๐๐ฎ๐๐ฒ ๐๐ผ๐ ๐๐ฟ๐ถ๐ฒ๐ฑ ๐น๐ฎ๐บ๐ฏ ๐ฟ๐ถ๐ฏ๐ ๐๐ฒ๐โ
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๐ฅ๐ฅ๐ฅ
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๐๐๐ค : Kamadojoe Big Joe 2
๐๐ต๐ฎ๐ฟ๐ฐ๐ผ๐ฎ๐น: GreenOlive Firewood
๐ฅ๐๐ฏ: AngusandOink
๐ ๐ฒ๐ฎ๐: gowers_salt_marsh
๐ง๐ฒ๐บ๐ฝ๐: Smartfirebbq
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If youโve enjoyed this cook follow me:
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๐ฆ๐ฝ๐ฟ๐ฒ๐ฎ๐ฑ ๐๐ต๐ฒ ๐น๐ผ๐๐ฒ ๐ฎ๐ป๐ฑ ๐๐ต๐ฎ๐ฟ๐ฒ ๐๐ต๐ถ๐ ๐ฝ๐ผ๐๐
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Follow my hashtag grate_smokin (stop missing posts) or ๐๐๐ ๐บ๐ฒ ๐ฎ๐ ๐ฎ ๐๐น๐ผ๐๐ฒ ๐๐ฟ๐ถ๐ฒ๐ป๐ฑ ๐๐ผ ๐๐ฒ๐ฒ ๐๐ต๐ฒ๐๐ฒ ๐ฝ๐ผ๐๐๐ ๐๐ป
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Follow my challenge hashtags
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๐ด๐ฎ ๐ผ๐ณ ๐ฎ๐ฎ๐ฎ ๐ผ๐๐๐ฑ๐ผ๐ผ๐ฟ ๐ฐ๐ผ๐ผ๐ธ๐ ๐ถ๐ป ๐ฎ๐ฌ๐ฎ๐ฎ
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๐ฆ๐ฎ๐๐๐ฎ๐ด๐ฒ ๐ฆ๐ต๐ฎ๐ธ๐๐ต๐๐ธ๐ฎโผ๏ธ
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Another favourite dish in our house, which is enhanced with a little extra smoke.
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If you want the recipe, itโs on my grid ๐๐ป
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Took 6 lovely porks sausage from our local Butchers and removed the skin. I cooked these indirect heat on the KJ, with apple wood onboard. They were chopped into golf ball size chunks and cooked in the enamelled cast iron casserole dish (with a lid) cooked at 180-200ยฐc (350-400ยฐf) with Greenolive premium pro she oak lumpwood.
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Added all ingredients including a tablespoon Baharat Turkish Rub, love the flavouring in this rub. It gave the dish a greater depth of flavour.
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We served this with Artisan bread homemade wild garlic butter, perfect for mopping up the tasty leftovers. See my plateโ
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Sprinkle over the feta cheese and flat leaf parsley to get the colours to pop out and softly poached eggs ๐คค๐คค๐คค๐คค
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This was one meal where my mind wanted more, but my belly said no room left.
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This was a banger to kick off the weekโผ๏ธ
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๐๐ผ ๐๐ผ๐ ๐ด๐ฒ๐ ๐๐ต๐ถ๐ ๐ณ๐ฒ๐ฒ๐น๐ถ๐ป๐ดโ
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๐ฅ๐ฅ๐ฅ
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๐๐๐ค : Kamadojoe Big Joe 2
๐๐ต๐ฎ๐ฟ๐ฐ๐ผ๐ฎ๐น: GreenOlive Firewood
๐ฅ๐๐ฏ: AngusandOink
Meat: Tender_Cut_Butchers
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๐ฆ๐ฝ๐ฟ๐ฒ๐ฎ๐ฑ ๐๐ต๐ฒ ๐น๐ผ๐๐ฒ ๐ฎ๐ป๐ฑ ๐๐ต๐ฎ๐ฟ๐ฒ ๐๐ต๐ถ๐ ๐ฝ๐ผ๐๐
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Follow my hashtag grate_smokin (stop missing posts) or ๐๐๐ ๐บ๐ฒ ๐ฎ๐ ๐ฎ ๐๐น๐ผ๐๐ฒ ๐๐ฟ๐ถ๐ฒ๐ป๐ฑ ๐๐ผ ๐๐ฒ๐ฒ ๐๐ต๐ฒ๐๐ฒ ๐ฝ๐ผ๐๐๐ ๐๐ป
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Follow my challenge hashtags
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๐ด๐ญ ๐ผ๐ณ ๐ฎ๐ฎ๐ฎ ๐ผ๐๐๐ฑ๐ผ๐ผ๐ฟ ๐ฐ๐ผ๐ผ๐ธ๐ ๐ถ๐ป ๐ฎ๐ฌ๐ฎ๐ฎ
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๐ฆ๐๐ป๐ฑ๐ฎ๐ ๐ก๐ถ๐ด๐ต๐ ๐ฃ๐ถ๐๐๐ฎ โผ๏ธ
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At 1:30pm we decided on pizzaโs so I need to ready made dough, we had an original NorthernDoughCo pizza ball in the freezer we it Sainsburyโs and grabbed a couple of packs of the pizza express dough.
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Earlier, I made some wild garlic salt and wild garlic butter. I shaped them NorthernDoughCo base to make epic garlic bread, I brushed it before and after the bake on the Gozney Dome and sprinkled over some Parmesan cheese for good measureโฆ.. this didnโt get off the board โผ๏ธ
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Four pizza were balled and cooked at 450-500ยฐc on the dome.
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I was pretty pleased with the shape of garlic bread and pizzaโs, everyone destroyed theirs and said how tasty they were ๐๐
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Pizza 1 Margherita Pizza with BBQ base, oregano and Parmesan cheese and more bbq sauce drizzled
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Pizza 2 Margherita Pizza with Tomato base, oregano and parmesan cheese
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Pizza 3 Margherita Pizza with Tomato base, oregano and parmesan cheese chopped pepper, wild garlic butter drizzle, red onion and chopped hot dogs
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Pizza 4 Margherita Pizza with Tomato base, oregano and parmesan cheese, plus pepperoni, BBQ chicken, chopped parsley and drizzled with BBQ
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๐ช๐ต๐ถ๐ฐ๐ต ๐ผ๐ป๐ฒ ๐ฑ๐ผ ๐๐ผ๐ ๐๐ฎ๐ป๐ ๐บ๐ผ๐๐ โ
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๐ฅ๐ฅ๐ฅ
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๐ข๐๐ฒ๐ป : Gozney Wood Fired Dome
๐ฆ๐ฎ๐๐ฐ๐ฒ: Bullseye
๐๐ผ๐๐ด๐ต: NorthernDoughCo and Pizza Express Dough
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๐ฆ๐ฝ๐ฟ๐ฒ๐ฎ๐ฑ ๐๐ต๐ฒ ๐น๐ผ๐๐ฒ ๐ฎ๐ป๐ฑ ๐๐ต๐ฎ๐ฟ๐ฒ ๐๐ต๐ถ๐ ๐ฝ๐ผ๐๐
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Follow my hashtag grate_smokin (stop missing posts) or ๐๐๐ ๐บ๐ฒ ๐ฎ๐ ๐ฎ ๐๐น๐ผ๐๐ฒ ๐๐ฟ๐ถ๐ฒ๐ป๐ฑ ๐๐ผ ๐๐ฒ๐ฒ ๐๐ต๐ฒ๐๐ฒ ๐ฝ๐ผ๐๐๐ ๐๐ป
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Follow my challenge hashtags
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๐ด๐ฌ ๐ผ๐ณ ๐ฎ๐ฎ๐ฎ ๐ผ๐๐๐ฑ๐ผ๐ผ๐ฟ ๐ฐ๐ผ๐ผ๐ธ๐ ๐ถ๐ป ๐ฎ๐ฌ๐ฎ๐ฎ
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๐ฆ๐บ๐ฎ๐๐ต ๐๐๐ฟ๐ด๐ฒ๐ฟ๐ โผ๏ธ
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A firm favourite in our house
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Iโll just leave these hereโผ๏ธ
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๐ช๐ต๐ผ ๐๐ฎ๐ป๐๐ ๐ผ๐ป๐ฒ ๐ฎ๐ป๐ฑ ๐๐ต๐ฎ๐ ๐๐ฎ๐๐ฐ๐ฒ๐ ๐๐ผ๐๐น๐ฑ ๐๐ผ๐ ๐น๐ถ๐ธ๐ฒโ
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The double with Nandos sweet chilli jam on the toasted brioche, the chuck, smoked bacon and chorizo patty, with double cheese, more sweet chilli jam, top crispy patty, Nandos garlic mayo, more sweet chilli jam and the toast lid........... This was EPICโผ๏ธโผ๏ธ
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The second burger with spicy Mexican cheese and Nandos sweet chilli jam and garlic mayo for the win in a toasted brioche.
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Name me a quicker tastier BBQ cooked foodโ
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๐ฅ๐ฅ๐ฅ
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๐๐๐ค: KamadoJoe Big Joe 2
๐๐ต๐ฎ๐ฟ๐ฐ๐ผ๐ฎ๐น: Greenolivefirewood
๐ ๐ฒ๐ฎ๐: Tender_cut_butchers
๐ฅ๐๐ฏ: Meatchurch
๐ฆ๐ฎ๐๐ฐ๐ฒ: Nandoโs
๐ง๐ฒ๐บ๐ฝ๐:
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If youโve enjoyed this cook follow me:
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๐ฆ๐ฝ๐ฟ๐ฒ๐ฎ๐ฑ ๐๐ต๐ฒ ๐น๐ผ๐๐ฒ ๐ฎ๐ป๐ฑ ๐๐ต๐ฎ๐ฟ๐ฒ ๐๐ต๐ถ๐ ๐ฝ๐ผ๐๐
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Follow my hashtag grate_smokin (stop missing posts) or ๐๐๐ ๐บ๐ฒ ๐ฎ๐ ๐ฎ ๐๐น๐ผ๐๐ฒ ๐๐ฟ๐ถ๐ฒ๐ป๐ฑ ๐๐ผ ๐๐ฒ๐ฒ ๐๐ต๐ฒ๐๐ฒ ๐ฝ๐ผ๐๐๐ ๐๐ป
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Follow my challenge hashtags
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๐ณ๐ต ๐ผ๐ณ ๐ฎ๐ฎ๐ฎ ๐ผ๐๐๐ฑ๐ผ๐ผ๐ฟ ๐ฐ๐ผ๐ผ๐ธ๐ ๐ถ๐ป ๐ฎ๐ฌ๐ฎ๐ฎ
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๐ ๐ฎ๐ฝ๐น๐ฒ ๐๐ผ๐๐ฟ๐ฏ๐ผ๐ป ๐ฆ๐๐ถ๐ฐ๐ธ๐ ๐๐ฟ๐ถ๐๐ฝ๐ ๐ช๐ถ๐ป๐ด๐โผ๏ธ
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๐ช๐ต๐ผโ๐ ๐๐ถ๐๐ต ๐บ๐ฒโ
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First time trying these, Iโm telling you now, this combo will being you joyโผ๏ธ Give it a go
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They took around 30 mins to cook, I cooked these direct on the KJ Big Joe 2. Look how crispy they came out ๐๐ป๐คค๐คค
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I cooked over Green Olive Premium Lumpwood with hickory and applewood, and very little charcoal
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A generously dusting the wings with Bad Byron Butt Rub.
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I checked the temp with my thermapen 85ยฐc internal +, I dropping these crispy wings in a bowl, slathering the wings in Kosmos Q Maple Bourbon Sauce.
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๐๐ผ๐ ๐บ๐ฎ๐ป๐ ๐ฐ๐ฎ๐ป ๐๐ผ๐ ๐บ๐ฎ๐ป๐ฎ๐ด๐ฒ ๐ผ๐ณ ๐๐ต๐ฒ๐๐ฒโ
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Get these in your belly, they are epic. Tag me if you make em๐๐ป
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๐ฅ๐ฅ๐ฅ
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๐๐๐ค: KamadoJoe Big Joe 2
๐๐ต๐ฎ๐ฟ๐ฐ๐ผ๐ฎ๐น: Greenolivefirewood
๐ ๐ฒ๐ฎ๐:Sainsburys
๐ฅ๐๐ฏ: Bad Byron
๐ฆ๐ฎ๐๐ฐ๐ฒ: KosmosQ
๐ง๐ฒ๐บ๐ฝ๐: Thermapen
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If youโve enjoyed this cook follow me:
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๐ฆ๐ฝ๐ฟ๐ฒ๐ฎ๐ฑ ๐๐ต๐ฒ ๐น๐ผ๐๐ฒ ๐ฎ๐ป๐ฑ ๐๐ต๐ฎ๐ฟ๐ฒ ๐๐ต๐ถ๐ ๐ฝ๐ผ๐๐
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Follow my hashtag grate_smokin (stop missing posts) or ๐๐๐ ๐บ๐ฒ ๐ฎ๐ ๐ฎ ๐๐น๐ผ๐๐ฒ ๐๐ฟ๐ถ๐ฒ๐ป๐ฑ ๐๐ผ ๐๐ฒ๐ฒ ๐๐ต๐ฒ๐๐ฒ ๐ฝ๐ผ๐๐๐ ๐๐ป
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Follow my challenge hashtags
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๐ณ๐ด ๐ผ๐ณ ๐ฎ๐ฎ๐ฎ ๐ผ๐๐๐ฑ๐ผ๐ผ๐ฟ ๐ฐ๐ผ๐ผ๐ธ๐ ๐ถ๐ป ๐ฎ๐ฌ๐ฎ๐ฎ
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๐ฃ๐ผ๐ฟ๐ธ ๐ฎ๐ป๐ฑ ๐๐ฒ๐ฎ๐ป ๐ฐ๐ต๐ถ๐ฝ๐ผ๐๐น๐ฒ ๐๐ฎ๐ฐ๐ผโ๐ โผ๏ธ
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First time trying these, think Iโll make them again. These tasty little tacoโs were very simple to make, I made them in the wok on KJ Joe Juniior.
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They took around 30-40 mins from start to finish โ
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I cooked over Green Olive Premium Lumpwood direct.
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I used borotti beans in with thinly sliced pork tenderloin. Peppers, red onion, chipotle paste, chopped tomatoes and flat leaf parsley. We used the formed boat taco/fajitas.
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Think the recipe would work equally well with chicken, or beef. Served with chopped lettuce, grated cheese, sriracha mayo, salsa and sour cream.
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Next time, I would probably use wraps rather than the boats as the content wanted to fall out everywhere and moved upward ๐๐
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That said, these were absolutely bangingโผ๏ธ
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๐ช๐ต๐ผ ๐๐ฎ๐ป๐๐ ๐๐ผ๐บ๐ฒโ
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๐ฅ๐ฅ๐ฅ
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๐๐๐ค: KamadoJoe Joe Junior
๐๐ต๐ฎ๐ฟ๐ฐ๐ผ๐ฎ๐น: Greenolivefirewood
๐ ๐ฒ๐ฎ๐:Sainsburys
๐ฅ๐๐ฏ: Norfolk Smoke Pit
๐ฆ๐ฎ๐๐ฐ๐ฒ:
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If youโve enjoyed this cook follow me:
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๐ฆ๐ฝ๐ฟ๐ฒ๐ฎ๐ฑ ๐๐ต๐ฒ ๐น๐ผ๐๐ฒ ๐ฎ๐ป๐ฑ ๐๐ต๐ฎ๐ฟ๐ฒ ๐๐ต๐ถ๐ ๐ฝ๐ผ๐๐
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Follow my hashtag grate_smokin (stop missing posts) or ๐๐๐ ๐บ๐ฒ ๐ฎ๐ ๐ฎ ๐๐น๐ผ๐๐ฒ ๐๐ฟ๐ถ๐ฒ๐ป๐ฑ ๐๐ผ ๐๐ฒ๐ฒ ๐๐ต๐ฒ๐๐ฒ ๐ฝ๐ผ๐๐๐ ๐๐ป
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Follow my challenge hashtags
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๐ฎ
๐ณ๐ณ ๐ผ๐ณ ๐ฎ๐ฎ๐ฎ ๐ผ๐๐๐ฑ๐ผ๐ผ๐ฟ ๐ฐ๐ผ๐ผ๐ธ๐ ๐ถ๐ป ๐ฎ๐ฌ๐ฎ๐ฎ
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๐๐ฟ๐ถ๐๐ฝ๐ ๐๐๐ค ๐๐ฝ๐ฎ๐๐ฐ๐ต๐ฐ๐ผ๐ฐ๐ธ ๐ฐ๐ต๐ถ๐ฐ๐ธ๐ฒ๐ป, ๐ฏ๐ฎ๐ฐ๐ผ๐ป ๐๐ฝ๐ฟ๐ถ๐ป๐ด ๐ผ๐ป๐ถ๐ผ๐ป ๐ฎ๐ป๐ฑ ๐ป๐ฑ๐๐ท๐ฎ ๐ฟ๐ผ๐ฎ๐๐๐ฒ๐ฑ ๐ป๐ฒ๐ ๐ฝ๐ผ๐๐ฎ๐๐ผ๐ฒ๐ ๐ฎ๐ป๐ฑ ๐ ๐ฒ๐
๐ถ๐ฐ๐ฎ๐ป ๐๐๐ฟ๐ฒ๐ฒ๐ ๐ฐ๐ผ๐ฟ๐ป
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๐ช๐ผ๐๐น๐ฑ ๐๐ผ๐ ๐น๐ถ๐ธ๐ฒ ๐๐ผ๐บ๐ฒโ
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I spatchcocked a chicken from our local supermarket. I hit it generously with Angus and Oinks newest rub, Fools Gold. I got the KJ Big Joe up to temp 180ยฐc/350ยฐf indirect heat, running on Green Olive Firewood premium lumpwood charcoal, with hickory and apple chunks.
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Popped the nearer plus into the thickest part of the breast and set it on it's way.
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I spiritzed a couple of times during the cook with Apple whiskey and water mix.
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I par-boiled a bag of new potato for around 8 mins; I render the fat from the bacon lardons later I added lemon juice, chopped spring onions, nduja stirring the potato to get them covered. I use Duchy Charcuterie Nduja as it's amazingโผ๏ธ
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When things were close to being cooked, I brushed sweetcorn with mayo, dusted with Norfolk Smoke Pit Cactus rub. When it was cooked I sprinkled Parmesan cheese over the corn before serving ๐๐ป๐คค๐คค๐คค
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Fools Gold is fantastic on a spatchcock chicken ๐๐ป
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๐ฅ๐ฅ๐ฅ
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๐๐๐ค: Kamado Joe Big Joe 2
๐๐ต๐ฎ๐ฟ๐ฐ๐ผ๐ฎ๐น: Greenolivefirewood
๐ ๐ฒ๐ฎ๐:Sainsburys
๐ฆ๐ฎ๐๐ฐ๐ฒ: Angus and Oink Norfolk Smoke Pit
๐ง๐ฒ๐บ๐ฝ: Meatermade
๐ก๐ฑ๐๐ท๐ฎ: Duchycharcuterie
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๐ฆ๐ฝ๐ฟ๐ฒ๐ฎ๐ฑ ๐๐ต๐ฒ ๐น๐ผ๐๐ฒ ๐ฎ๐ป๐ฑ ๐๐ต๐ฎ๐ฟ๐ฒ ๐๐ต๐ถ๐ ๐ฝ๐ผ๐๐
โ
Follow my hashtag grate_smokin (stop missing posts) or ๐๐๐ ๐บ๐ฒ ๐ฎ๐ ๐ฎ ๐๐น๐ผ๐๐ฒ ๐๐ฟ๐ถ๐ฒ๐ป๐ฑ ๐๐ผ ๐๐ฒ๐ฒ ๐๐ต๐ฒ๐๐ฒ ๐ฝ๐ผ๐๐๐ ๐๐ป
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Follow my challenge hashtags
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โ
๐ ๐ฝ
๐ณ๐ฑ ๐ผ๐ณ ๐ฎ๐ฎ๐ฎ ๐ผ๐๐๐ฑ๐ผ๐ผ๐ฟ ๐ฐ๐ผ๐ผ๐ธ๐ ๐ถ๐ป ๐ฎ๐ฌ๐ฎ๐ฎ
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๐ฆ๐๐ฟ๐ณ ๐ฎ๐ป๐ฑ ๐ง๐๐ฟ๐ณ
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I havenโt cooked a surf and turf for while, some I cooked one today.
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Picked up a couple of delicious ribeyes from tender cut butchers; I dry brined the steaks with oak smoked sea salt, for a couple of hours ahead of cooking.
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Grabbed some raw prawns, I rubbed these with A&O honey chilli rub. The prawns/shrimps was skewered before applying the rub.
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I cooked on my big Joe over Greenolive premium lumpwood. Indirect heat with deflectors on for the first part of the reverse sear. Cooked to 10ยฐc under my desired temp, cooking low at 250ยฐf with a couple of chunks of applewood. I monitored this part of the cook with the meater plus.
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I rested the steaks, removed a deflector plate and lowered the grate close to the firebox and increased the heat to 250ยฐc. I monitored cook with my Thermapen pro flipping the steaks over direct heat. I added the prawns cooking them over direct heat until they probed 65ยฐc
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Served with air fried chips, dusted with A&O โWant fried with thatโ rub.
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For good measure the prawns were treated to a JDโs hot honey jalapeno bath to take the prawns/shrimp to the next level.
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๐๐ ๐๐ต๐ถ๐ ๐๐ผ๐๐ฟ ๐ธ๐ถ๐ป๐ฑ ๐ผ๐ณ ๐ฎ ๐บ๐ฒ๐ฎ๐นโ
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๐ฅ๐ฅ๐ฅ
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๐๐๐ค: Kamado Joe Big Joe Junior
๐๐ต๐ฎ๐ฟ๐ฐ๐ผ๐ฎ๐น: greenolivefirewood
๐ง๐ฒ๐บ๐ฝ: meatermade Thermapen
๐ ๐ฒ๐ฎ๐:tender_cut_butchers
๐ฅ๐๐ฏ: AngusandOink
๐ฆ๐ฎ๐๐ฐ๐ฒ: JDshothoney
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๐ฆ๐ฝ๐ฟ๐ฒ๐ฎ๐ฑ ๐๐ต๐ฒ ๐น๐ผ๐๐ฒ ๐ฎ๐ป๐ฑ ๐๐ต๐ฎ๐ฟ๐ฒ ๐๐ต๐ถ๐ ๐ฝ๐ผ๐๐
โ
Follow my hashtag grate_smokin (stop missing posts) or ๐๐๐ ๐บ๐ฒ ๐ฎ๐ ๐ฎ ๐๐น๐ผ๐๐ฒ ๐๐ฟ๐ถ๐ฒ๐ป๐ฑ ๐๐ผ ๐๐ฒ๐ฒ ๐๐ต๐ฒ๐๐ฒ ๐ฝ๐ผ๐๐๐ ๐๐ป
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Follow my challenge hashtags
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๐ง๐ต๐ฟ๐ผ๐๐ฏ๐ฎ๐ฐ๐ธ ๐ฃ๐ผ๐๐ l๐ผ๐โ๐ปโ๐๐น๐ผ๐ ๐ฝ๐๐น๐น๐ฒ๐ฑ ๐ฝ๐ผ๐ฟ๐ธ
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Throwing back to December 2019, this wicked pulled pork smoker over Apple wood on my baby Weber Smokey Mountain (WSM). Such a great flavour off this smoker. This delicious pork shoulder from Tender Cut Butchers was rubbed heavily with A&O Sweet Bones and Butts rub. No wrap just let it go building an epic barkโผ๏ธ
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My Smartfire is running the show, keeping my pit rock steady at 250ยฐf. Green olive wood providing the heat for this cook
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๐ช๐ต๐ผโ๐ ๐๐ฝ ๐ณ๐ผ๐ฟ ๐ฎ ๐น๐ผ๐ฎ๐ฑ๐ฒ๐ฑ ๐ฏ๐๐ป ๐ผ๐ณ ๐ฝ๐ผ๐ฟ๐ธ๐ ๐๐บ๐ผ๐ธ๐ฒ๐ ๐ฎ๐๐ฒ๐๐ผ๐บ๐ฒ๐ป๐ฒ๐๐โโ
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๐ฅ๐ฅ๐ฅ
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BBQ : Webersmokeymountain
Charcoal: greenolivefirewood
Temp: smartfirebbq
Meat: Tender Cut Butchers
Rub: AngusandOink
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๐ฆ๐ฝ๐ฟ๐ฒ๐ฎ๐ฑ ๐๐ต๐ฒ ๐น๐ผ๐๐ฒ ๐ฎ๐ป๐ฑ ๐๐ต๐ฎ๐ฟ๐ฒ ๐๐ต๐ถ๐ ๐ฝ๐ผ๐๐
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Follow my hashtag grate_smokin (stop missing posts) or ๐๐๐ ๐บ๐ฒ ๐ฎ๐ ๐ฎ ๐๐น๐ผ๐๐ฒ ๐๐ฟ๐ถ๐ฒ๐ป๐ฑ ๐๐ผ ๐๐ฒ๐ฒ ๐๐ต๐ฒ๐๐ฒ ๐ฝ๐ผ๐๐๐ ๐๐ป
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๐ณ๐ฐ ๐ผ๐ณ ๐ฎ๐ฎ๐ฎ ๐ผ๐๐๐ฑ๐ผ๐ผ๐ฟ ๐ฐ๐ผ๐ผ๐ธ๐ ๐ถ๐ป ๐ฎ๐ฌ๐ฎ๐ฎ
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๐ช๐ผ๐ผ๐ฑ ๐ข๐๐ฒ๐ป ๐๐ฎ๐ธ๐ฒ๐ฑ ๐ง๐๐ป๐ฎ ๐ฃ๐ฎ๐๐๐ฎ ๐๐ฎ๐ธ๐ฒ
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Thought I would try cooking something other than pizza in the dome. With trying to be good ahead of next months holiday, I made creamy tuna pasta bake.
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Fusilli pasta
Chilli pasata
Pepper
Salt
1/2 lemon juice
Oak smoked sea salt
Reduced fat grated cheddar cheese (250g)
Yogurt
2 Tins of Tuna (in spring water)
Bacon Bits
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Cooked the pasta mixing everything together, transferring to a dish before sprinkling with cheese, bacon bits after getting the some stable around 250ยฐc. I cook until the cheese was melted and turning brown, before removing the dish and covering with foil, before going back into the Gozney Dome to finish the cook
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It was pretty tasty ๐๐ป๐คค๐คค๐คค Garlic bread would have been a great addition.
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๐ฅ๐ฅ๐ฅ
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๐ข๐๐ฒ๐ป : Gozney Dome
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If youโve enjoyed this cook follow me:
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๐ฆ๐ฝ๐ฟ๐ฒ๐ฎ๐ฑ ๐๐ต๐ฒ ๐น๐ผ๐๐ฒ ๐ฎ๐ป๐ฑ ๐๐ต๐ฎ๐ฟ๐ฒ ๐๐ต๐ถ๐ ๐ฝ๐ผ๐๐
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Follow my hashtag grate_smokin (stop missing posts) or ๐๐๐ ๐บ๐ฒ ๐ฎ๐ ๐ฎ ๐๐น๐ผ๐๐ฒ ๐๐ฟ๐ถ๐ฒ๐ป๐ฑ ๐๐ผ ๐๐ฒ๐ฒ ๐๐ต๐ฒ๐๐ฒ ๐ฝ๐ผ๐๐๐ ๐๐ป
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๐ณ๐ฏ ๐ผ๐ณ ๐ฎ๐ฎ๐ฎ ๐ผ๐๐๐ฑ๐ผ๐ผ๐ฟ ๐ฐ๐ผ๐ผ๐ธ๐ ๐ถ๐ป ๐ฎ๐ฌ๐ฎ๐ฎ
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๐ฃ๐ถ๐๐๐ฎ ๐ก๐ถ๐ด๐ต๐
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Still experimenting with dough, this was a successful experiment
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62% hydration dough
2 hr fermentation
2 hr prove
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Cooked at 500ยฐc + on the Gozney Wood fired Dome.
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๐ช๐ต๐ถ๐ฐ๐ต ๐ผ๐ป๐ฒ ๐ถ๐ ๐ฐ๐ฎ๐น๐น๐ถ๐ป๐ด ๐๐ผ๐โ
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1) Margherita pizza, with BBQ base, oregano, mozzarella cheese & parmesan
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2) BBQ base Parmesan cheese, oregano, mozzarella cheese, chorizo and pepperoni
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3) Tomato base Parmesan, mozzarella, oregano, red onion, yellow pepper and sliced hot dog and mushroom with drizzle of red house BBQ sauce
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4) Tomato base, parmesan, oregano and mozzarella cheese, chorizo, pepperoni torn parma ham, hot flakes and a good drizzle of hot honey
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I cooked some shop bought garlic bread with cheese (cooked in around 30 seconds)
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๐ช๐ต๐ถ๐ฐ๐ต ๐ผ๐ป๐ฒ ๐ฎ๐ฟ๐ฒ ๐๐ผ๐ ๐ฐ๐ต๐ผ๐ผ๐๐ถ๐ป๐ด โ
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๐ฅ๐ฅ๐ฅ
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๐ข๐๐ฒ๐ป : Gozney Dome
๐ฆ๐ฎ๐๐ฐ๐ฒ: Jdshothoney
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If youโve enjoyed this cook follow me:
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๐ฆ๐ฝ๐ฟ๐ฒ๐ฎ๐ฑ ๐๐ต๐ฒ ๐น๐ผ๐๐ฒ ๐ฎ๐ป๐ฑ ๐๐ต๐ฎ๐ฟ๐ฒ ๐๐ต๐ถ๐ ๐ฝ๐ผ๐๐
โ
Follow my hashtag grate_smokin (stop missing posts) or ๐๐๐ ๐บ๐ฒ ๐ฎ๐ ๐ฎ ๐๐น๐ผ๐๐ฒ ๐๐ฟ๐ถ๐ฒ๐ป๐ฑ ๐๐ผ ๐๐ฒ๐ฒ ๐๐ต๐ฒ๐๐ฒ ๐ฝ๐ผ๐๐๐ ๐๐ป
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Follow my challenge hashtags
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๐
๐๐
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๐ณ๐ฌ ๐ผ๐ณ ๐ฎ๐ฎ๐ฎ ๐ผ๐๐๐ฑ๐ผ๐ผ๐ฟ ๐ฐ๐ผ๐ผ๐ธ๐ ๐ถ๐ป ๐ฎ๐ฌ๐ฎ๐ฎ
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๐ฆ๐ฝ๐ฎ๐๐ฐ๐ต๐ฐ๐ผ๐ฐ๐ธ ๐๐ต๐ถ๐ฐ๐ธ๐ฒ๐ป ๐๐ถ๐๐ต ๐ ๐ฒ๐ด๐ฎ ๐๐ฟ๐ถ๐๐ฝ๐ ๐๐ผ๐ผ๐๐ฒ ๐๐ฎ๐ ๐ฅ๐ผ๐ฎ๐๐ ๐ฃ๐ผ๐๐ฎ๐๐ผ๐ฒ๐
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Who wants someโ
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Havenโt cooked a spatchcock chicken in a while, so decided to cook one up with some goose fat roast potatoes.
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I was running at 180-200ยฐc on my Kamado Joe Big Joe, cooking over indirect heat.
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I took this medium sized bird, removed the spine and flattened it, before drying with kitchen roll. Dry brined the chicken on both sides before hitting it with A&O Feather Duster rub, love the colour is gives as well๐๐ป
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I used the Meaterplus to monitor the cook.
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Choose to also have BBQ smoked crispy roasties. We love them. Heated the goose fat in a cast iron enamelled roasting pan, added the par boil potatoes and hit them with A&O garlic butter rub, which I topped up throughout the cook.
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Cooked over Greenolive premium lumpwood with apple and hickory wood.
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The chicken was dripping with juice, the roaties were immense, and everyone enjoyed it.
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Do you want someโ
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๐ฅ๐ฅ๐ฅ
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๐๐๐ค: Kamado Joe Big Joe 2
๐๐ต๐ฎ๐ฟ๐ฐ๐ผ๐ฎ๐น: Greenolivefirewood
๐ง๐ฒ๐บ๐ฝ: meatermade
๐ ๐ฒ๐ฎ๐:Sainsburys
๐ฅ๐๐ฏ: AngusandOink
โ
If youโve enjoyed this cook follow me:
โ
๐ฆ๐ฝ๐ฟ๐ฒ๐ฎ๐ฑ ๐๐ต๐ฒ ๐น๐ผ๐๐ฒ ๐ฎ๐ป๐ฑ ๐๐ต๐ฎ๐ฟ๐ฒ ๐๐ต๐ถ๐ ๐ฝ๐ผ๐๐
โ
Follow my hashtag grate_smokin (stop missing posts) or ๐๐๐ ๐บ๐ฒ ๐ฎ๐ ๐ฎ ๐๐น๐ผ๐๐ฒ ๐๐ฟ๐ถ๐ฒ๐ป๐ฑ ๐๐ผ ๐๐ฒ๐ฒ ๐๐ต๐ฒ๐๐ฒ ๐ฝ๐ผ๐๐๐ ๐๐ป
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Follow my challenge hashtags
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โ
โ
โ
โ
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โ
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๐ฒ๐ต ๐ผ๐ณ ๐ฎ๐ฎ๐ฎ ๐ผ๐๐๐ฑ๐ผ๐ผ๐ฟ ๐ฐ๐ผ๐ผ๐ธ๐ ๐ถ๐ป ๐ฎ๐ฌ๐ฎ๐ฎ
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๐๐ฟ๐ถ๐ป๐ป๐ฒ๐ฟ ๐๐ป๐๐ผ๐ป๐ฒ (๐๐ฟ๐ฒ๐ฎ๐ธ๐ณ๐ฎ๐๐ ๐ณ๐ผ๐ฟ ๐๐ถ๐ป๐ป๐ฒ๐ฟ)
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Have you had a fry up for dinner? If not, you are missing out big timeโผ๏ธ
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I had planned to make this for breakfast for Bank holiday Monday, however, things change and it didnโt happen.
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Sausage and bacon (very crispy) by The Jolly Hog, the eggs are clarence_court, bacon tater tots (Morrison's), mushrooms, Heinz baked beans and fresh sourdough from Reeves bakery.
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I cooked these sausages indirect at 180ยฐc/350ยฐf on the Big Joe 2, I used the reversible half moon grate. Cooked over Greenolive premium lumpwood.
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I checked my internal temp with my Thermapen Pro; 85ยฐc, for the caramelised sausages. The rest of the food was cooked direct on the grate. The mushrooms had some garlic butter rub and good_rub BBQ rub dusted over them with a light drizzle of oil. I toasted up the delicious sourdough bread (after buttering it first) to go in hard on the glorious orange egg.
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The tater tots, were cooker in the Ninja air fryer dusted with A&O โfries with thanโ rub. You have to have these little beauties proper crispy.
My word this was mega tasty with clean plates all round, iโll take that as winโ
Personally, I donโt think the meal needed anything else, but what do you thinkโ
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๐ฅ๐ฅ๐ฅ
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๐๐๐ค: KamadoJoe Big Joe 2
๐๐ต๐ฎ๐ฟ๐ฐ๐ผ๐ฎ๐น: Greenolivefirewood
๐ง๐ฒ๐บ๐ฝ:
๐ ๐ฒ๐ฎ๐:
๐ฅ๐๐ฏ: , angusandoink
๐ง๐ต๐ผ๐๐ฒ ๐ฒ๐ด๐ด๐:
โ
If youโve enjoyed this cook follow me:
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๐ฆ๐ฝ๐ฟ๐ฒ๐ฎ๐ฑ ๐๐ต๐ฒ ๐น๐ผ๐๐ฒ ๐ฎ๐ป๐ฑ ๐๐ต๐ฎ๐ฟ๐ฒ ๐๐ต๐ถ๐ ๐ฝ๐ผ๐๐
โ
Follow my hashtag grate_smokin (stop missing posts) or ๐๐๐ ๐บ๐ฒ ๐ฎ๐ ๐ฎ ๐๐น๐ผ๐๐ฒ ๐๐ฟ๐ถ๐ฒ๐ป๐ฑ ๐๐ผ ๐๐ฒ๐ฒ ๐๐ต๐ฒ๐๐ฒ ๐ฝ๐ผ๐๐๐ ๐๐ป
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Follow my challenge hashtags
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๐ณ
๐ฒ๐ด ๐ผ๐ณ ๐ฎ๐ฎ๐ฎ ๐ผ๐๐๐ฑ๐ผ๐ผ๐ฟ ๐ฐ๐ผ๐ผ๐ธ๐ ๐ถ๐ป ๐ฎ๐ฌ๐ฎ๐ฎ
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๐๐ผ๐น๐ถ๐ฑ๐ฎ๐ ๐ช๐ถ๐ป๐ด๐
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Just some simple wings for the girlsโ
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Mini Grate Smokin had a friend to sleep over during the Easter Holidays, she asked me to make some wings.
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These are so simple, but they are a huge hit with Beth and her friends. Rubbed with Honey Bacon BBQ, once cooked to around 80-85ยฐc internal temp, place in a bowl and giveโem a good saucing with A&O Red House sauce for the win
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I cooked these wings indirect at 180-200ยฐc on the Joe Junior. Cooked over Greenolive premium lumpwood with cherry and hickory wood for colour and flavour.
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Are these wings too simple or just rightโ
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๐ฅ๐ฅ๐ฅ
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๐๐๐ค: KamadoJoe Joe Junior
๐๐ต๐ฎ๐ฟ๐ฐ๐ผ๐ฎ๐น:
๐ง๐ฒ๐บ๐ฝ:
๐ ๐ฒ๐ฎ๐: Sainsburys
๐ฅ๐๐ฏ: Meatchurch
๐ฆ๐ฎ๐๐ฐ๐ฒ: Angus and Oink
โ
If youโve enjoyed this cook follow me:
โ
๐ฆ๐ฝ๐ฟ๐ฒ๐ฎ๐ฑ ๐๐ต๐ฒ ๐น๐ผ๐๐ฒ ๐ฎ๐ป๐ฑ ๐๐ต๐ฎ๐ฟ๐ฒ ๐๐ต๐ถ๐ ๐ฝ๐ผ๐๐
โ
Follow my hashtag grate_smokin (stop missing posts) or ๐๐๐ ๐บ๐ฒ ๐ฎ๐ ๐ฎ ๐๐น๐ผ๐๐ฒ ๐๐ฟ๐ถ๐ฒ๐ป๐ฑ ๐๐ผ ๐๐ฒ๐ฒ ๐๐ต๐ฒ๐๐ฒ ๐ฝ๐ผ๐๐๐ ๐๐ป
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Follow my challenge hashtags
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๐ฒ๐ฒ ๐ผ๐ณ ๐ฎ๐ฎ๐ฎ ๐ผ๐๐๐ฑ๐ผ๐ผ๐ฟ ๐ฐ๐ผ๐ผ๐ธ๐ ๐ถ๐ป ๐ฎ๐ฌ๐ฎ๐ฎ
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๐๐ผ๐บ๐ฒ๐บ๐ฎ๐ฑ๐ฒ ๐ฃ๐ถ๐๐๐ฎ ๐ก๐ถ๐ด๐ต๐
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Four different pizza this evening, which one would you choose?
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1) margarita with a bbq base (bullseye original bbq sauce) oregano mozzarella cheese and drizzled with A&O Red house glaze
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2) tomato base, with oregano two layers of pepperoni, mozzarella
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3) tomato base, pepperoni, pepper, red onion oregano mozzarella and red house sauce
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4) tomato base, oregano, pepperoni, pulled pork in Bullseye BBQ sauce mozzarella JDโs hot honey and A&O Red House sauce
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5) Shop bought garlic bread with cheese
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All bases are the same, homemade and hand stretched. Hydration is 65% fermented for 36hrs at room temp. Cooked at around 450-500ยฐc for 60-90 seconds. Cooked over wood in the pizza oven. In The dough was nice, denser than I had hoped. I wanted puffy light air crust, I got a more dominoโs like crust (this was a long way from a fail)
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Any ideas why the crust is denser and not light and fluffy?
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Anyway, everyone loved their pizza and everything was eat. I love adding JDโs hot honey over cooked pizza ๐๐คค๐คค๐คค๐คค.
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๐ช๐ต๐ผ ๐๐ฎ๐ป๐๐ ๐๐ผ๐บ๐ฒโ
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๐ฅ๐ฅ๐ฅ
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๐ข๐๐ฒ๐ป: Gozney Dome
๐ฆ๐ฎ๐๐ฐ๐ฒ: JDโs Hot Honey, Bullseye and Angusandoink
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๐ฆ๐ฝ๐ฟ๐ฒ๐ฎ๐ฑ ๐๐ต๐ฒ ๐น๐ผ๐๐ฒ ๐ฎ๐ป๐ฑ ๐๐ต๐ฎ๐ฟ๐ฒ ๐๐ต๐ถ๐ ๐ฝ๐ผ๐๐
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Follow my hashtag grate_smokin (stop missing posts) or ๐๐๐ ๐บ๐ฒ ๐ฎ๐ ๐ฎ ๐๐น๐ผ๐๐ฒ ๐๐ฟ๐ถ๐ฒ๐ป๐ฑ ๐๐ผ ๐๐ฒ๐ฒ ๐๐ต๐ฒ๐๐ฒ ๐ฝ๐ผ๐๐๐ ๐๐ป
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Follow my challenge hashtags
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๐ฒ๐ฎ ๐ผ๐ณ ๐ฎ๐ฎ๐ฎ ๐ข๐๐๐ฑ๐ผ๐ผ๐ฟ ๐ฐ๐ผ๐ผ๐ธ๐ ๐ถ๐ป ๐ฎ๐ฌ๐ฎ๐ฎ
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๐๐๐ณ๐ณ๐ฎ๐น๐ผ ๐ฆ๐ผ๐น๐ถ๐ฑ๐ฒ๐ฟ ๐ฅ๐๐ฏ๐ฏ๐ฒ๐ฑ ๐ช๐ถ๐ป๐ด๐ ๐ช๐ถ๐๐ต ๐ฅ๐ฒ๐ฑ ๐๐ผ๐๐๐ฒ ๐๐น๐ฎ๐๐ฒโผ๏ธ
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๐๐ฟ๐ฒ ๐๐ต๐ฒ๐๐ฒ ๐ฐ๐ฎ๐น๐น๐ถ๐ป๐ด ๐๐ผ๐โ
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Separated in alto drums and flats. I hit these hard with Buffalo Soldier rub after adding a little oil in the zip lock bag. I marinated these for two hours a head of cooking.
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I set up the Joe for indirect cooking at 170-180ยฐc in the lower position. On went the wings, turning throughout the cook. Until the wings probes 80ยฐc internal. I took them off and added and generous glug of A&O red house glaze, before stacking and sprinkling over some finely sliced fresh chilli.
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If you havenโt tried this combo, it will be q crowd pleaser, delivering and flavour hit on a number of levels.
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๐๐ผ๐ ๐บ๐ฎ๐ป๐ ๐ผ๐ณ ๐๐ต๐ฒ๐๐ฒ ๐๐ผ๐๐น๐ฑ ๐๐ผ๐ ๐น๐ถ๐ธ๐ฒโ
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๐ฅ๐ฅ๐ฅ
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๐๐๐ค: KamadoJoe Big Joe 2
๐๐ต๐ฎ๐ฟ๐ฐ๐ผ๐ฎ๐น: Greenolivefirewood
๐ง๐ฒ๐บ๐ฝ: thermapen
๐ ๐ฒ๐ฎ๐: Sainsburys
๐ฅ๐๐ฏ: AngusandOink
๐ฆ๐ฎ๐๐ฐ๐ฒ: Angusandoink
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If youโve enjoyed this cook follow me:
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๐ฆ๐ฝ๐ฟ๐ฒ๐ฎ๐ฑ ๐๐ต๐ฒ ๐น๐ผ๐๐ฒ ๐ฎ๐ป๐ฑ ๐๐ต๐ฎ๐ฟ๐ฒ ๐๐ต๐ถ๐ ๐ฝ๐ผ๐๐
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Follow my hashtag grate_smokin (stop missing posts) or ๐๐๐ ๐บ๐ฒ ๐ฎ๐ ๐ฎ ๐๐น๐ผ๐๐ฒ ๐๐ฟ๐ถ๐ฒ๐ป๐ฑ ๐๐ผ ๐๐ฒ๐ฒ ๐๐ต๐ฒ๐๐ฒ ๐ฝ๐ผ๐๐๐ ๐๐ป
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๐ฑ๐ต ๐ผ๐ณ ๐ฎ๐ฎ๐ฎ ๐ผ๐๐๐ฑ๐ผ๐ผ๐ฟ ๐ฐ๐ผ๐ผ๐ธ๐ ๐ถ๐ป ๐ฎ๐ฌ๐ฎ๐ฎ
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๐ฅ๐ถ๐ฏ๐ฒ๐๐ฒ ๐ฆ๐๐ฒ๐ฎ๐ธ ๐๐ฎ๐ฐ๐ผโ๐/๐ณ๐ฎ๐ท๐ถ๐๐ฎ๐/๐๐ฟ๐ฎ๐ฝ๐
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๐ช๐ต๐ผ ๐ณ๐ฎ๐ป๐ฐ๐ถ๐ฒ๐ ๐๐ผ๐บ๐ฒ ๐ผ๐ณ ๐๐ต๐ถ๐โ
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Smashed out some tasty steak tacoโs, with onions, red peppers and the delicious rub from Norfolk Smoke Pit Cactus rub.
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A quick cook on the Big Joe 2 with the cast iron grate on board. While the steak was resting, I quickly cooked up the onions and pepper, cooked at 180ยฐc/350ยฐf over Greenolive wood premium lumpwood.
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I toasted some wraps, loaded them up with cheese, A&O Red house sauce, topped off with Astonโs pineapple habanero sauce, which is epic by the way ๐๐ป๐คค๐คค๐คค
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๐ช๐ต๐ผ ๐๐ฎ๐ป๐๐ ๐๐ผ๐บ๐ฒโ
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๐ฅ๐ฅ๐ฅ
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๐๐๐ค: Kamado Joe Big Joe 2
๐๐ต๐ฎ๐ฟ๐ฐ๐ผ๐ฎ๐น: Greenolivefirewood
๐ ๐ฒ๐ฎ๐: Sainsburys
๐ฅ๐๐ฏ: Norfolk_smoke_pit
๐ง๐ฒ๐บ๐ฝ: Thermapen
๐ฆ๐ฎ๐๐ฐ๐ฒ:smokin_maple_meats, angusandoink
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If youโve enjoyed this cook follow me:
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๐ฆ๐ฝ๐ฟ๐ฒ๐ฎ๐ฑ ๐๐ต๐ฒ ๐น๐ผ๐๐ฒ ๐ฎ๐ป๐ฑ ๐๐ต๐ฎ๐ฟ๐ฒ ๐๐ต๐ถ๐ ๐ฝ๐ผ๐๐
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Follow my hashtag grate_smokin (stop missing posts) or ๐๐๐ ๐บ๐ฒ ๐ฎ๐ ๐ฎ ๐๐น๐ผ๐๐ฒ ๐๐ฟ๐ถ๐ฒ๐ป๐ฑ ๐๐ผ ๐๐ฒ๐ฒ ๐๐ต๐ฒ๐๐ฒ ๐ฝ๐ผ๐๐๐ ๐๐ป
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Follow my challenge hashtags
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Getting Started My Story
Firstly, Barbecue is not something for British summertime only. Many BBQ enthusiasts like myself, cook all the year round in the UK. Many have built purpose built shacks to fire up our food. After talking with many friends, we all seem to have a BBQ lurking at home and rarely use it, many don't know how to cook on their BBQ. Itโs important to understand the basics, how to set them up and how they work, how to control their temperature and how to cook proper BBQ Food that people love and want to come back for more.
If like me, youโve been to a friends BBQ only to be served sausages which are black on the outside and raw in the middle. This shapes our view on what is BBQ here in the UK.
When I started out, I cooked on a BBQ without a lid...... nothing good was going to come off this BBQ. Then came the almighty gas beast, with the extra ring burners and plenty of attachments, the food was better, but did not taste of much. Next came the smoker box, which takes wood chips, supposed to impart flavour. This was better, but I still needed to rely upon sauce for flavour and the smoke was missing for me. Is this sounding familiar?
Next came the first jump into smoking, a small Weber Smokey Mountain (because I wasnโt sure I would get on with it or like it). My first bullet smoker. Oh my days, this was a game changer, controlling temperature, cooking for hours, new cuts of meat, new dishes and of course, amazing smokey flavour and so many rubs to choose from. All these different woods to choose from ultimately changing the flavour of my cooks. Then came the Weber MasterTouch, my first proper kettle BBQ with a lid, various attachments, like a griddle, vortex and a rotisserie to name a few.
Now, the bug has got me. Dreaming up what to cook next, how to solve different problems during cooks. After many BBQ parties and entertaining guests, I needed a bigger beast, something that could lower the stress of cooking bigger pieces of meat as well as other dishes of different types at the same time. Then Josie the KamadoJoe Big Joe ceramic BBQ, smoker and pizza oven combined, came to live with us, everything changed again.
Given my passion for BBQ and good food in general and being a teacher many moons ago, I felt that to share ideas and knowledge helping people to cook safely and to a much better standard can only be a good thing. I am also a strong believing in asking โwhyโ, when I understand the โwhyโ behind things, things make much more sense.