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grate_smokin

Passionate Digital Content creator, cooking quality bbq, and smoked food.

22/05/2022

𝗪𝗵𝗮𝘁 𝗶𝘀 𝘁𝗵𝗲 𝗺𝗼𝘀𝘁 𝗲𝗳𝗳𝗶𝗰𝗶𝗲𝗻𝘁 𝗰𝗵𝗮𝗿𝗰𝗼𝗮𝗹❓
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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 250°f, cooking a rack of Iberico Pork ribs. Once cooked and the grill has cooled, I’m 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 don’t need to supply a huge bag (unless you want to 😉)
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First up, Green Olive Professional Premium Lumpwood.
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𝗦𝘁𝗮𝗿𝘁𝗶𝗻𝗴 𝘄𝗲𝗶𝗴𝗵𝘁: 999 grams
𝗖𝗼𝗼𝗸 𝗗𝘂𝗿𝗮𝘁𝗶𝗼𝗻: 120 minutes
𝗥𝗲𝗺𝗮𝗶𝗻𝗶𝗻𝗴 𝗰𝗵𝗮𝗿𝗰𝗼𝗮𝗹: 491 grams
𝗖𝗼𝗼𝗸 𝗰𝗼𝗻𝘀𝘂𝗺𝗲𝗱: 508 grams
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🔥🔥🔥
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𝗕𝗕𝗤: Kamado Joe Big Joe 2
𝗖𝗵𝗮𝗿𝗰𝗼𝗮𝗹: Greenolivefirewood
𝗧𝗲𝗺𝗽𝘀: Smartfirebbq & Thermapen
𝗥𝗶𝗯𝘀: Johndavisons Butchers
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If you’ve enjoyed this follow me
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𝗦𝗽𝗿𝗲𝗮𝗱 𝘁𝗵𝗲 𝗹𝗼𝘃𝗲 𝗮𝗻𝗱 𝘀𝗵𝗮𝗿𝗲 𝘁𝗵𝗶𝘀 𝗽𝗼𝘀𝘁
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20/05/2022

𝗖𝗼𝗼𝗸 𝟴𝟵 𝗼𝗳 𝟮𝟮𝟮 𝗼𝘂𝘁𝗱𝗼𝗼𝗿 𝗰𝗼𝗼𝗸𝘀 𝗶𝗻 𝟮𝟬𝟮𝟮
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𝗧𝗲𝗿𝗶𝘆𝗮𝗸𝗶 𝗮𝗻𝗱 𝗛𝗼𝘁 𝗛𝗼𝗻𝗲𝘆 𝗦𝗮𝗹𝗺𝗼𝗻‼️
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I’ve 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 60°c, I placed it on a bed of wholemeal rice and a good drenching of JD’s Jalapeno Hot Honey. Epic 👌🏻🤤🤤🤤
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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 🤦🏼‍♂️What a numpty ‼️
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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 180°c 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 200°c, 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 👌🏻
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𝗪𝗵𝗼 𝘄𝗮𝗻𝘁𝘀 𝘀𝗼𝗺𝗲❓
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🔥🔥🔥
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𝗕𝗕𝗤: Kamado Joe Big Joe 2
𝗖𝗵𝗮𝗿𝗰𝗼𝗮𝗹: Greenolivefirewood
𝗠𝗲𝗮𝘁: Morrisons
𝗥𝘂𝗯: AngusandOink
𝗦𝗮𝘂𝗰𝗲: Jdshothoney Nandos
𝗧𝗲𝗺𝗽𝘀: Thermapen
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If you’ve enjoyed this cook follow me
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𝗦𝗽𝗿𝗲𝗮𝗱 𝘁𝗵𝗲 𝗹𝗼𝘃𝗲 𝗮𝗻𝗱 𝘀𝗵𝗮𝗿𝗲 𝘁𝗵𝗶𝘀 𝗽𝗼𝘀𝘁
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12/05/2022

𝗜𝗠𝗣𝗢𝗥𝗧𝗔𝗡𝗧 𝗡𝗘𝗪𝗦
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Team, want to share an import update with you.
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As you’ll know my account was wrongly removed from the Gram a couple of years ago, the account hasn’t been right ever since.
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💥💥 I’m at cook 85 of 222 outdoor cooks in 2022. 𝗙𝗿𝗼𝗺 𝗰𝗼𝗼𝗸 𝟭𝟬𝟬 𝗼𝗻𝘄𝗮𝗿𝗱𝘀 𝗜 𝘄𝗶𝗹𝗹 𝗼𝗻𝗹𝘆 𝗽𝗼𝘀𝘁 𝘁𝗼 𝗺𝘆 𝗽𝗲𝗿𝘀𝗼𝗻𝗮𝗹 𝗮𝗰𝗰𝗼𝘂𝗻𝘁 @𝘀𝘁𝗲𝘃𝗲𝗽𝗲𝗿𝗿𝘆𝘂𝗸. 💥💥
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𝗣𝗟𝗘𝗔𝗦𝗘, 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, 𝗽𝗹𝗲𝗮𝘀𝗲 𝗰𝗮𝗻 𝗜 𝗮𝘀𝗸 𝘆𝗼𝘂 𝘁𝗼 𝘀𝗵𝗮𝗿𝗲 𝗺𝘆 𝘃𝗶𝗱𝗲𝗼 𝘄𝗶𝘁𝗵 𝘆𝗼𝘂𝗿 𝗳𝗼𝗹𝗹𝗼𝘄𝗲𝗿𝘀 ❓
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I will leave Grate Smokin up for a little while, as there are recipes up there.
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It’s a bit of a pain, but needs to happen. I’d rather not start again but nothing else has worked.
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👉🏻 Please share this post and go follow @𝘀𝘁𝗲𝘃𝗲𝗽𝗲𝗿𝗿𝘆𝘂𝗸 👈🏻
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Thanks for your continued support as always 🙏🏻🙏🏻
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Cheers,
Steve
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11/05/2022

𝟴𝟮 𝗼𝗳 𝟮𝟮𝟮 𝗼𝘂𝘁𝗱𝗼𝗼𝗿 𝗰𝗼𝗼𝗸𝘀 𝗶𝗻 𝟮𝟬𝟮𝟮
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𝗦𝗹𝗼𝘄 𝗦𝗺𝗼𝗸𝗲𝗱 𝗟𝗮𝗺𝗯 𝗥𝗶𝗯𝘀‼️
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I cooked these indirect while I worked. I had my Smartfire Pit Controller monitor the pit temp for me. As it’s cloud-based, range is infinite ✅
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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 225°f 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 👍🏻
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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 😍🤩🤩😍🤤
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𝗛𝗮𝘃𝗲 𝘆𝗼𝘂 𝘁𝗿𝗶𝗲𝗱 𝗹𝗮𝗺𝗯 𝗿𝗶𝗯𝘀 𝘆𝗲𝘁❓
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🔥🔥🔥
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𝗕𝗕𝗤 : Kamadojoe Big Joe 2
𝗖𝗵𝗮𝗿𝗰𝗼𝗮𝗹: GreenOlive Firewood
𝗥𝘂𝗯: AngusandOink
𝗠𝗲𝗮𝘁: gowers_salt_marsh
𝗧𝗲𝗺𝗽𝘀: Smartfirebbq
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If you’ve enjoyed this cook follow me:
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𝗦𝗽𝗿𝗲𝗮𝗱 𝘁𝗵𝗲 𝗹𝗼𝘃𝗲 𝗮𝗻𝗱 𝘀𝗵𝗮𝗿𝗲 𝘁𝗵𝗶𝘀 𝗽𝗼𝘀𝘁
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Follow my hashtag grate_smokin (stop missing posts) or 𝗔𝗗𝗗 𝗺𝗲 𝗮𝘀 𝗮 𝗖𝗹𝗼𝘀𝗲 𝗙𝗿𝗶𝗲𝗻𝗱 𝘁𝗼 𝘀𝗲𝗲 𝘁𝗵𝗲𝘀𝗲 𝗽𝗼𝘀𝘁𝘀 👌🏻
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10/05/2022

𝟴𝟮 𝗼𝗳 𝟮𝟮𝟮 𝗼𝘂𝘁𝗱𝗼𝗼𝗿 𝗰𝗼𝗼𝗸𝘀 𝗶𝗻 𝟮𝟬𝟮𝟮
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𝗦𝗮𝘂𝘀𝗮𝗴𝗲 𝗦𝗵𝗮𝗸𝘀𝗵𝘂𝗸𝗮‼️
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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, it’s on my grid 👍🏻
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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 180-200°c (350-400°f) 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 plate✅
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Sprinkle over the feta cheese and flat leaf parsley to get the colours to pop out and softly poached eggs 🤤🤤🤤🤤
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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 week‼️
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𝗗𝗼 𝘆𝗼𝘂 𝗴𝗲𝘁 𝘁𝗵𝗶𝘀 𝗳𝗲𝗲𝗹𝗶𝗻𝗴❓
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🔥🔥🔥
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𝗕𝗕𝗤 : Kamadojoe Big Joe 2
𝗖𝗵𝗮𝗿𝗰𝗼𝗮𝗹: GreenOlive Firewood
𝗥𝘂𝗯: AngusandOink
Meat: Tender_Cut_Butchers
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If you’ve enjoyed this cook follow me:
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𝗦𝗽𝗿𝗲𝗮𝗱 𝘁𝗵𝗲 𝗹𝗼𝘃𝗲 𝗮𝗻𝗱 𝘀𝗵𝗮𝗿𝗲 𝘁𝗵𝗶𝘀 𝗽𝗼𝘀𝘁
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Follow my hashtag grate_smokin (stop missing posts) or 𝗔𝗗𝗗 𝗺𝗲 𝗮𝘀 𝗮 𝗖𝗹𝗼𝘀𝗲 𝗙𝗿𝗶𝗲𝗻𝗱 𝘁𝗼 𝘀𝗲𝗲 𝘁𝗵𝗲𝘀𝗲 𝗽𝗼𝘀𝘁𝘀 👌🏻
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09/05/2022

𝟴𝟭 𝗼𝗳 𝟮𝟮𝟮 𝗼𝘂𝘁𝗱𝗼𝗼𝗿 𝗰𝗼𝗼𝗸𝘀 𝗶𝗻 𝟮𝟬𝟮𝟮
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𝗦𝘂𝗻𝗱𝗮𝘆 𝗡𝗶𝗴𝗵𝘁 𝗣𝗶𝘇𝘇𝗮 ‼️
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At 1:30pm we decided on pizza’s so I need to ready made dough, we had an original NorthernDoughCo pizza ball in the freezer we it Sainsbury’s 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 measure….. this didn’t get off the board ‼️
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Four pizza were balled and cooked at 450-500°c on the dome.
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I was pretty pleased with the shape of garlic bread and pizza’s, everyone destroyed theirs and said how tasty they were 😁😁
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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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𝗪𝗵𝗶𝗰𝗵 𝗼𝗻𝗲 𝗱𝗼 𝘆𝗼𝘂 𝘄𝗮𝗻𝘁 𝗺𝗼𝘀𝘁 ❓
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🔥🔥🔥
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𝗢𝘃𝗲𝗻 : Gozney Wood Fired Dome
𝗦𝗮𝘂𝗰𝗲: Bullseye
𝗗𝗼𝘂𝗴𝗵: NorthernDoughCo and Pizza Express Dough
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If you’ve enjoyed this cook follow me:
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𝗦𝗽𝗿𝗲𝗮𝗱 𝘁𝗵𝗲 𝗹𝗼𝘃𝗲 𝗮𝗻𝗱 𝘀𝗵𝗮𝗿𝗲 𝘁𝗵𝗶𝘀 𝗽𝗼𝘀𝘁
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Follow my hashtag grate_smokin (stop missing posts) or 𝗔𝗗𝗗 𝗺𝗲 𝗮𝘀 𝗮 𝗖𝗹𝗼𝘀𝗲 𝗙𝗿𝗶𝗲𝗻𝗱 𝘁𝗼 𝘀𝗲𝗲 𝘁𝗵𝗲𝘀𝗲 𝗽𝗼𝘀𝘁𝘀 👌🏻
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🍕

🍕🍕

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🍕

08/05/2022

𝟴𝟬 𝗼𝗳 𝟮𝟮𝟮 𝗼𝘂𝘁𝗱𝗼𝗼𝗿 𝗰𝗼𝗼𝗸𝘀 𝗶𝗻 𝟮𝟬𝟮𝟮
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𝗦𝗺𝗮𝘀𝗵 𝗕𝘂𝗿𝗴𝗲𝗿𝘀 ‼️
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A firm favourite in our house
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I’ll just leave these here‼️
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𝗪𝗵𝗼 𝘄𝗮𝗻𝘁𝘀 𝗼𝗻𝗲 𝗮𝗻𝗱 𝘄𝗵𝗮𝘁 𝘀𝗮𝘂𝗰𝗲𝘀 𝘄𝗼𝘂𝗹𝗱 𝘆𝗼𝘂 𝗹𝗶𝗸𝗲❓
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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 EPIC‼️‼️
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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 food❓
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🔥🔥🔥
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𝗕𝗕𝗤: KamadoJoe Big Joe 2
𝗖𝗵𝗮𝗿𝗰𝗼𝗮𝗹: Greenolivefirewood
𝗠𝗲𝗮𝘁: Tender_cut_butchers
𝗥𝘂𝗯: Meatchurch
𝗦𝗮𝘂𝗰𝗲: Nando’s
𝗧𝗲𝗺𝗽𝘀:
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If you’ve enjoyed this cook follow me:
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𝗦𝗽𝗿𝗲𝗮𝗱 𝘁𝗵𝗲 𝗹𝗼𝘃𝗲 𝗮𝗻𝗱 𝘀𝗵𝗮𝗿𝗲 𝘁𝗵𝗶𝘀 𝗽𝗼𝘀𝘁
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Follow my hashtag grate_smokin (stop missing posts) or 𝗔𝗗𝗗 𝗺𝗲 𝗮𝘀 𝗮 𝗖𝗹𝗼𝘀𝗲 𝗙𝗿𝗶𝗲𝗻𝗱 𝘁𝗼 𝘀𝗲𝗲 𝘁𝗵𝗲𝘀𝗲 𝗽𝗼𝘀𝘁𝘀 👌🏻
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04/05/2022

𝟳𝟵 𝗼𝗳 𝟮𝟮𝟮 𝗼𝘂𝘁𝗱𝗼𝗼𝗿 𝗰𝗼𝗼𝗸𝘀 𝗶𝗻 𝟮𝟬𝟮𝟮
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𝗠𝗮𝗽𝗹𝗲 𝗕𝗼𝘂𝗿𝗯𝗼𝗻 𝗦𝘁𝗶𝗰𝗸𝘆 𝗖𝗿𝗶𝘀𝗽𝘆 𝗪𝗶𝗻𝗴𝘀‼️
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𝗪𝗵𝗼’𝘀 𝘄𝗶𝘁𝗵 𝗺𝗲❓
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First time trying these, I’m telling you now, this combo will being you joy‼️ 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 👌🏻🤤🤤
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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 85°c internal +, I dropping these crispy wings in a bowl, slathering the wings in Kosmos Q Maple Bourbon Sauce.
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𝗛𝗼𝘄 𝗺𝗮𝗻𝘆 𝗰𝗮𝗻 𝘆𝗼𝘂 𝗺𝗮𝗻𝗮𝗴𝗲 𝗼𝗳 𝘁𝗵𝗲𝘀𝗲❓
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Get these in your belly, they are epic. Tag me if you make em👍🏻
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🔥🔥🔥
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𝗕𝗕𝗤: KamadoJoe Big Joe 2
𝗖𝗵𝗮𝗿𝗰𝗼𝗮𝗹: Greenolivefirewood
𝗠𝗲𝗮𝘁:Sainsburys
𝗥𝘂𝗯: Bad Byron
𝗦𝗮𝘂𝗰𝗲: KosmosQ
𝗧𝗲𝗺𝗽𝘀: Thermapen
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If you’ve enjoyed this cook follow me:
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𝗦𝗽𝗿𝗲𝗮𝗱 𝘁𝗵𝗲 𝗹𝗼𝘃𝗲 𝗮𝗻𝗱 𝘀𝗵𝗮𝗿𝗲 𝘁𝗵𝗶𝘀 𝗽𝗼𝘀𝘁
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03/05/2022

𝟳𝟴 𝗼𝗳 𝟮𝟮𝟮 𝗼𝘂𝘁𝗱𝗼𝗼𝗿 𝗰𝗼𝗼𝗸𝘀 𝗶𝗻 𝟮𝟬𝟮𝟮
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𝗣𝗼𝗿𝗸 𝗮𝗻𝗱 𝗕𝗲𝗮𝗻 𝗰𝗵𝗶𝗽𝗼𝘁𝗹𝗲 𝘁𝗮𝗰𝗼’𝘀 ‼️
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First time trying these, think I’ll make them again. These tasty little taco’s 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 ✅
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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 😂😂
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That said, these were absolutely banging‼️
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𝗪𝗵𝗼 𝘄𝗮𝗻𝘁𝘀 𝘀𝗼𝗺𝗲❓
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🔥🔥🔥
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𝗕𝗕𝗤: KamadoJoe Joe Junior
𝗖𝗵𝗮𝗿𝗰𝗼𝗮𝗹: Greenolivefirewood
𝗠𝗲𝗮𝘁:Sainsburys
𝗥𝘂𝗯: Norfolk Smoke Pit
𝗦𝗮𝘂𝗰𝗲:
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𝗦𝗽𝗿𝗲𝗮𝗱 𝘁𝗵𝗲 𝗹𝗼𝘃𝗲 𝗮𝗻𝗱 𝘀𝗵𝗮𝗿𝗲 𝘁𝗵𝗶𝘀 𝗽𝗼𝘀𝘁
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🌮

02/05/2022

𝟳𝟳 𝗼𝗳 𝟮𝟮𝟮 𝗼𝘂𝘁𝗱𝗼𝗼𝗿 𝗰𝗼𝗼𝗸𝘀 𝗶𝗻 𝟮𝟬𝟮𝟮
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𝗖𝗿𝗶𝘀𝗽𝘆 𝗕𝗕𝗤 𝘀𝗽𝗮𝘁𝗰𝗵𝗰𝗼𝗰𝗸 𝗰𝗵𝗶𝗰𝗸𝗲𝗻, 𝗯𝗮𝗰𝗼𝗻 𝘀𝗽𝗿𝗶𝗻𝗴 𝗼𝗻𝗶𝗼𝗻 𝗮𝗻𝗱 𝗻𝗱𝘂𝗷𝗮 𝗿𝗼𝗮𝘀𝘁𝗲𝗱 𝗻𝗲𝘄 𝗽𝗼𝘁𝗮𝘁𝗼𝗲𝘀 𝗮𝗻𝗱 𝗠𝗲𝘅𝗶𝗰𝗮𝗻 𝘀𝘁𝗿𝗲𝗲𝘁 𝗰𝗼𝗿𝗻
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𝗪𝗼𝘂𝗹𝗱 𝘆𝗼𝘂 𝗹𝗶𝗸𝗲 𝘀𝗼𝗺𝗲❓
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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 180°c/350°f 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 amazing‼️
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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 👌🏻🤤🤤🤤
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Fools Gold is fantastic on a spatchcock chicken 👌🏻
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🔥🔥🔥
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𝗕𝗕𝗤: Kamado Joe Big Joe 2
𝗖𝗵𝗮𝗿𝗰𝗼𝗮𝗹: Greenolivefirewood
𝗠𝗲𝗮𝘁:Sainsburys
𝗦𝗮𝘂𝗰𝗲: Angus and Oink Norfolk Smoke Pit
𝗧𝗲𝗺𝗽: Meatermade
𝗡𝗱𝘂𝗷𝗮: Duchycharcuterie
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𝗦𝗽𝗿𝗲𝗮𝗱 𝘁𝗵𝗲 𝗹𝗼𝘃𝗲 𝗮𝗻𝗱 𝘀𝗵𝗮𝗿𝗲 𝘁𝗵𝗶𝘀 𝗽𝗼𝘀𝘁
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🍗 🌽

30/04/2022

𝟳𝟱 𝗼𝗳 𝟮𝟮𝟮 𝗼𝘂𝘁𝗱𝗼𝗼𝗿 𝗰𝗼𝗼𝗸𝘀 𝗶𝗻 𝟮𝟬𝟮𝟮
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𝗦𝘂𝗿𝗳 𝗮𝗻𝗱 𝗧𝘂𝗿𝗳
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I haven’t 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 10°c under my desired temp, cooking low at 250°f 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 250°c. 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 65°c
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Served with air fried chips, dusted with A&O “Want fried with that” rub.
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For good measure the prawns were treated to a JD’s hot honey jalapeno bath to take the prawns/shrimp to the next level.
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𝗜𝘀 𝘁𝗵𝗶𝘀 𝘆𝗼𝘂𝗿 𝗸𝗶𝗻𝗱 𝗼𝗳 𝗮 𝗺𝗲𝗮𝗹❓
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🔥🔥🔥
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𝗕𝗕𝗤: Kamado Joe Big Joe Junior
𝗖𝗵𝗮𝗿𝗰𝗼𝗮𝗹: greenolivefirewood
𝗧𝗲𝗺𝗽: meatermade Thermapen
𝗠𝗲𝗮𝘁:tender_cut_butchers
𝗥𝘂𝗯: AngusandOink
𝗦𝗮𝘂𝗰𝗲: JDshothoney
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𝗦𝗽𝗿𝗲𝗮𝗱 𝘁𝗵𝗲 𝗹𝗼𝘃𝗲 𝗮𝗻𝗱 𝘀𝗵𝗮𝗿𝗲 𝘁𝗵𝗶𝘀 𝗽𝗼𝘀𝘁
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29/04/2022

𝗧𝗵𝗿𝗼𝘄𝗯𝗮𝗰𝗸 𝗣𝗼𝘀𝘁 l𝗼𝘄’𝗻’𝘀𝗹𝗼𝘄 𝗽𝘂𝗹𝗹𝗲𝗱 𝗽𝗼𝗿𝗸
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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 bark‼️
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My Smartfire is running the show, keeping my pit rock steady at 250°f. Green olive wood providing the heat for this cook
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𝗪𝗵𝗼’𝘀 𝘂𝗽 𝗳𝗼𝗿 𝗮 𝗹𝗼𝗮𝗱𝗲𝗱 𝗯𝘂𝗻 𝗼𝗳 𝗽𝗼𝗿𝗸𝘆 𝘀𝗺𝗼𝗸𝗲𝘆 𝗮𝘄𝗲𝘀𝗼𝗺𝗲𝗻𝗲𝘀𝘀❓❓
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🔥🔥🔥
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BBQ : Webersmokeymountain
Charcoal: greenolivefirewood
Temp: smartfirebbq
Meat: Tender Cut Butchers
Rub: AngusandOink
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𝗦𝗽𝗿𝗲𝗮𝗱 𝘁𝗵𝗲 𝗹𝗼𝘃𝗲 𝗮𝗻𝗱 𝘀𝗵𝗮𝗿𝗲 𝘁𝗵𝗶𝘀 𝗽𝗼𝘀𝘁
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28/04/2022

𝟳𝟰 𝗼𝗳 𝟮𝟮𝟮 𝗼𝘂𝘁𝗱𝗼𝗼𝗿 𝗰𝗼𝗼𝗸𝘀 𝗶𝗻 𝟮𝟬𝟮𝟮
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𝗪𝗼𝗼𝗱 𝗢𝘃𝗲𝗻 𝗕𝗮𝗸𝗲𝗱 𝗧𝘂𝗻𝗮 𝗣𝗮𝘀𝘁𝗮 𝗕𝗮𝗸𝗲
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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 250°c. 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 👌🏻🤤🤤🤤 Garlic bread would have been a great addition.
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🔥🔥🔥
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𝗢𝘃𝗲𝗻 : Gozney Dome
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𝗦𝗽𝗿𝗲𝗮𝗱 𝘁𝗵𝗲 𝗹𝗼𝘃𝗲 𝗮𝗻𝗱 𝘀𝗵𝗮𝗿𝗲 𝘁𝗵𝗶𝘀 𝗽𝗼𝘀𝘁
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26/04/2022

𝟳𝟯 𝗼𝗳 𝟮𝟮𝟮 𝗼𝘂𝘁𝗱𝗼𝗼𝗿 𝗰𝗼𝗼𝗸𝘀 𝗶𝗻 𝟮𝟬𝟮𝟮
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𝗣𝗶𝘇𝘇𝗮 𝗡𝗶𝗴𝗵𝘁
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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 500°c + on the Gozney Wood fired Dome.
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𝗪𝗵𝗶𝗰𝗵 𝗼𝗻𝗲 𝗶𝘀 𝗰𝗮𝗹𝗹𝗶𝗻𝗴 𝘆𝗼𝘂❓
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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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𝗪𝗵𝗶𝗰𝗵 𝗼𝗻𝗲 𝗮𝗿𝗲 𝘆𝗼𝘂 𝗰𝗵𝗼𝗼𝘀𝗶𝗻𝗴 ❓
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🔥🔥🔥
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𝗢𝘃𝗲𝗻 : Gozney Dome
𝗦𝗮𝘂𝗰𝗲: Jdshothoney
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𝗦𝗽𝗿𝗲𝗮𝗱 𝘁𝗵𝗲 𝗹𝗼𝘃𝗲 𝗮𝗻𝗱 𝘀𝗵𝗮𝗿𝗲 𝘁𝗵𝗶𝘀 𝗽𝗼𝘀𝘁
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🍕

🍕🍕

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🍕

22/04/2022

𝟳𝟬 𝗼𝗳 𝟮𝟮𝟮 𝗼𝘂𝘁𝗱𝗼𝗼𝗿 𝗰𝗼𝗼𝗸𝘀 𝗶𝗻 𝟮𝟬𝟮𝟮
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𝗦𝗽𝗮𝘁𝗰𝗵𝗰𝗼𝗰𝗸 𝗖𝗵𝗶𝗰𝗸𝗲𝗻 𝘄𝗶𝘁𝗵 𝗠𝗲𝗴𝗮 𝗖𝗿𝗶𝘀𝗽𝘆 𝗚𝗼𝗼𝘀𝗲 𝗙𝗮𝘁 𝗥𝗼𝗮𝘀𝘁 𝗣𝗼𝘁𝗮𝘁𝗼𝗲𝘀
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Who wants some❓
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Haven’t 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 180-200°c 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 well👌🏻
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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 some❓
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🔥🔥🔥
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𝗕𝗕𝗤: Kamado Joe Big Joe 2
𝗖𝗵𝗮𝗿𝗰𝗼𝗮𝗹: Greenolivefirewood
𝗧𝗲𝗺𝗽: meatermade
𝗠𝗲𝗮𝘁:Sainsburys
𝗥𝘂𝗯: AngusandOink
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𝗦𝗽𝗿𝗲𝗮𝗱 𝘁𝗵𝗲 𝗹𝗼𝘃𝗲 𝗮𝗻𝗱 𝘀𝗵𝗮𝗿𝗲 𝘁𝗵𝗶𝘀 𝗽𝗼𝘀𝘁
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20/04/2022

𝟲𝟵 𝗼𝗳 𝟮𝟮𝟮 𝗼𝘂𝘁𝗱𝗼𝗼𝗿 𝗰𝗼𝗼𝗸𝘀 𝗶𝗻 𝟮𝟬𝟮𝟮
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𝗕𝗿𝗶𝗻𝗻𝗲𝗿 𝗔𝗻𝘆𝗼𝗻𝗲 (𝗕𝗿𝗲𝗮𝗸𝗳𝗮𝘀𝘁 𝗳𝗼𝗿 𝗗𝗶𝗻𝗻𝗲𝗿)
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Have you had a fry up for dinner? If not, you are missing out big time‼️
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I had planned to make this for breakfast for Bank holiday Monday, however, things change and it didn’t 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 180°c/350°f 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; 85°c, 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 “fries with than” rub. You have to have these little beauties proper crispy.

My word this was mega tasty with clean plates all round, i’ll take that as win✅

Personally, I don’t think the meal needed anything else, but what do you think❓
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🔥🔥🔥
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𝗕𝗕𝗤: KamadoJoe Big Joe 2
𝗖𝗵𝗮𝗿𝗰𝗼𝗮𝗹: Greenolivefirewood
𝗧𝗲𝗺𝗽:
𝗠𝗲𝗮𝘁:
𝗥𝘂𝗯: , angusandoink
𝗧𝗵𝗼𝘀𝗲 𝗲𝗴𝗴𝘀:
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𝗦𝗽𝗿𝗲𝗮𝗱 𝘁𝗵𝗲 𝗹𝗼𝘃𝗲 𝗮𝗻𝗱 𝘀𝗵𝗮𝗿𝗲 𝘁𝗵𝗶𝘀 𝗽𝗼𝘀𝘁
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19/04/2022

𝟲𝟴 𝗼𝗳 𝟮𝟮𝟮 𝗼𝘂𝘁𝗱𝗼𝗼𝗿 𝗰𝗼𝗼𝗸𝘀 𝗶𝗻 𝟮𝟬𝟮𝟮
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𝗛𝗼𝗹𝗶𝗱𝗮𝘆 𝗪𝗶𝗻𝗴𝘀
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Just some simple wings for the girls❓
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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 80-85°c internal temp, place in a bowl and give’em a good saucing with A&O Red House sauce for the win
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I cooked these wings indirect at 180-200°c 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 right❓
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🔥🔥🔥
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𝗕𝗕𝗤: KamadoJoe Joe Junior
𝗖𝗵𝗮𝗿𝗰𝗼𝗮𝗹:
𝗧𝗲𝗺𝗽:
𝗠𝗲𝗮𝘁: Sainsburys
𝗥𝘂𝗯: Meatchurch
𝗦𝗮𝘂𝗰𝗲: Angus and Oink
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𝗦𝗽𝗿𝗲𝗮𝗱 𝘁𝗵𝗲 𝗹𝗼𝘃𝗲 𝗮𝗻𝗱 𝘀𝗵𝗮𝗿𝗲 𝘁𝗵𝗶𝘀 𝗽𝗼𝘀𝘁
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18/04/2022

𝟲𝟲 𝗼𝗳 𝟮𝟮𝟮 𝗼𝘂𝘁𝗱𝗼𝗼𝗿 𝗰𝗼𝗼𝗸𝘀 𝗶𝗻 𝟮𝟬𝟮𝟮
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𝗛𝗼𝗺𝗲𝗺𝗮𝗱𝗲 𝗣𝗶𝘇𝘇𝗮 𝗡𝗶𝗴𝗵𝘁
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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 JD’s 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 450-500°c 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 domino’s 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 JD’s hot honey over cooked pizza 😍🤤🤤🤤🤤.
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𝗪𝗵𝗼 𝘄𝗮𝗻𝘁𝘀 𝘀𝗼𝗺𝗲❓
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🔥🔥🔥
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𝗢𝘃𝗲𝗻: Gozney Dome
𝗦𝗮𝘂𝗰𝗲: JD’s Hot Honey, Bullseye and Angusandoink
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𝗦𝗽𝗿𝗲𝗮𝗱 𝘁𝗵𝗲 𝗹𝗼𝘃𝗲 𝗮𝗻𝗱 𝘀𝗵𝗮𝗿𝗲 𝘁𝗵𝗶𝘀 𝗽𝗼𝘀𝘁
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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. It’s 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, you’ve 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 wasn’t 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 “why”, when I understand the “why” behind things, things make much more sense.