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Recipe

Recipe
 

Kamado Grill Roasted Chicken


IP - let the bird settle for 30 minutes after cooking to let the juices set. I tucked into mine a little too early and the juices ran everywhere – but I caught most in the gravy pot!
Preparation Time:- 10 minutes
Cooking Time:- 90 minutes for an average sized chicken
Resting Time:- 30 minutes
Ingredients:1 Free Range Chicken,1 onion (quartered but not peeled),1 lemon (quartered),Olive Oil,Salt
Instruction:
Total Time:- 2 hours 10 minutes
Rub the chicken with olive oil and then sprinkle liberally with the salt (this will help crisp up the skin). Stuff the chicken with the quarters of onion and lemon - this will add flavor and steam the inside of the bird while it is roasting.
Place the chicken in your kamado on the indirect setting and roast at 180°C or 350°F for the normal cooking time (20 minutes per pound + 20 minutes).
If your kamado cooking temperature starts to die, don’t worry it’ll still cook through provided the drop in temp is not too dramatic (mine dropped to 140°C), just make sure you check your chicken is cooked either by pricking the thigh with a skewer and checking that the juices run clear or using an instant read bbq thermometer. The chicken breast should be up to 165°F and look for 180°F in the thigh (close to the bone).

 

 

St.Louis Babyback Ribs

Ingredients
2pounds trimmed pork loin ribs
3-4 tablespoons garlic salt
½ teaspoon ground celery seeds
2 tablespoons paprika
1 tablespoon onion salt
2 teaspoons of Ass Kicking™ Wasabi
Horseradish Hot sauce or Tabasco™
Chipotle Pepper Sauce
1 teaspoon sage
½ teaspoon cayenne pepper
1 cup apple juice
Instructions
In small bowl combine garlic salt,
paprika, onion salt, sage, celery seeds
and cayenne pepper in bowl. Sprinkle
and rub in mixture on both sides of ribs.
Refrigerate for 2+ hours…
Or if not don’t worry it will still work!
Prepare Kamado for grilling (set to 175-200° F)
– allow 20-30 minutes. Use Kamado Grills
rib racks, lava stone, and heat deflector bracket.
Trim excess fat from ribs and remove membrane
from back of each rack.
Add 3-5 mesquite or hickory wood chunks
or 2-3 handfuls of chips over the charcoal
for smoking and close lid until ready to add meat.
Place ribs on grill. Cook with lid down for 4-5 hours.
Baste every hour with apple juice.
Or if not don’t worry it will still work!

 

 

 

 

Savory Smoke Turkey 



 


 Tomato Mozzarella stuffed Chicken



 

 

 

Grilled Salmon



 

 

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