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01/07/2025
Last chance to book onto the Kamado basics course before the summer break!
Welcome to the Kamado Kitchen Ceramic Barbecue Class for Beginners and those looking to brush up on their skills. Join us for an unforgettable day filled with sizzling excitement and mouthwatering aromas as we explore the art of grilling on these versatile ceramic wonders. During the class, you can....
16/06/2025
Crispy-edged, juicy pork mince skewers — smashed onto the grill like a burger–kebab hybrid, finished with a generous hit of Harrisons Burger Sauce.They’re a bit like Middle Eastern kofta meets American smashburger — perfect for flatbreads,street food vibes, or loaded BBQ trays.INGREDIENTS (makes 6–8 kebabs):For the pork kebabs:• 750g pork mince (15–20% fat)• 1 small onion, grated• 2 cloves garlic, minced• 1 tsp smoked paprika• 1 tsp cumin• 1 tsp dried oregano• 1 tsp salt• ½ tsp cracked black pepper• 1 tbsp chopped parsley or coriander• 1 tbsp Harrisons Burger SauceFor serving:• 4–6 flatbreads or pitas• Pickled red onions or gherkins• Fresh lettuce or shredded cabbage• Chilli flakes or hot sauce• More Harrisons Burger Sauce (as a drizzle or dipping pot)INSTRUCTIONS1. Mix the minceCombine all the kebab ingredients in a bowl — get your hands in there and mix until sticky.This helps the mince hold its shape and develop a great crust.2. Shape onto skewersDivide into 6–8 portions and mould onto flat metal skewers, or form rough sausage shapesif you don’t have skewers. Keep them in the fridge for 30 mins to firm up.3. Get the BBQ hotSet up for direct grilling at high heat — cast iron grates or plancha/griddle plate work bestfor the crispy smash technique.4. Smash & sizzlePlace each kebab on the hot grill and lightly press down with a grill press — just enough toflatten slightly and get max surface contact. Grill 3–4 mins until golden, charred, andcooked through.5. Serve immediatelyPile into flatbreads with pickles and lettuce. Drizzle generously with Harrisons BurgerSauce and scatter with chilli flakes or fresh herbs.
03/02/2025
I am pleased to announce that will be stocking .co.uk Asado Grills from March 2025.
The grills will be available to use in my various barbecue class and available to view for purchase by appointment.
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I’m Jack. Just a bloke with a big beard and an even bigger passion for all things BBQ. My aim is to share and learn with fellow enthusiasts pearls of BBQ wisdom and for those newbies out there some tips and tricks I’ve already collected along the way. Check out the BBQ BOSS Section for a collection of resource material to get you started.
I’m a big believer in trying new things so you’ll probably find that a lot of the recipes don’t have measurements as I’m a throw it all in kind of guy and see what happens. Normally things turn out pretty good but there’s been some disasters as well. I will be publishing everything warts and all as well as how to turn your hard BBQ graft into a full on feast with the help of my ever faithful sous, Mrs Shack.
I’m keen to hear from anyone out there so reach out and get in touch via the contact page and let me know what you think and together let’s raise the profile of UK BBQing!
