Fogo de Siôn

Fogo de Chão is, to me, a very special now-American restaurant chain cooking meat over fire “churrasco style” and serving it up “rodizio style”. Brazilian in origin, this was one of the first steak chains I fell in love with when I started to travel to the USA in the 1990’s…Naturally, I recreated two of their signature dishes.

Kentuckyaki Shrimp Tacos

A great fusion ingredient that my wife bought me while on a “girls weekend”. The smell is out of this world – garlic, ginger, soy sauce…and bourbon ! Perfect to try out some shrimp on the Kamado wok.

Ropa Vieja Roulade

Another recipe inspired by the collective motivation of the Internet BBQ and food communities I participate in. This week’s challenge was “cook something Cuban”. Ropa Vieja literally means “old clothes” and the traditional way of cooking this is “as a stew” probably in a Dutch Oven or similar. I found this updated recipe and thought I’d give it a go.

Chicken Tabaka Niortskali

This is a dish from Georgia…the country in the ex Soviet Republic, not the State in the Deep South. There’s a new Georgian Spice Blend, a Georgian cooking technique and a Georgian sauce involved here, so lots to experiment with…

Catch35’s Chilean Sea Bass (kind of)

Catch 35 describes itself as an “Asian -accented seafood destination” which is a fairly good description. This dish is inspired by their popular Chilean Sea bass menu item but with some last minute changes…not least of which is that it does not contain Chilean Sea Bass !

Joe Junior’s Smoked Queso

Queso is Spanish for cheese. This dish is really easy, very forgiving, and exceptionally tasty if you’re a cheese fan. If you can clean out the fridge and melt cheese, then you can make queso. Baked potatoes are optional.

Bourbon Cherry Glazed Pork

Costco. Fantastic place for meat but you need to go with an open mind. You might come away with a beef bargain, or chicken or even lamb. On our last trip it was pork…a HUGE loin for a low, low price which I cut into three. One’s destined to become Canadian (almost British) bacon, but this one was going on the rotisserie…

Kamado Tamales

Cinco de Mayo came and went with less fanfare in 2020 due to a “Shelter in Place” order (stay at home !). Irrespective of quarantine, and aside from Margeritas and tequila in general, order of the day would seem to include Tamales. Here’s our first encounter with this Mexican street food.

“Trompoori Jarbecue” Chicken

… or “Trompo Tandoori made from a Jar and Barbecued” Chicken. This is a first spin of the Trompo King “Vertical Skewer” to make a kind of tandoori chicken. Hardly a “recipe” more of a test drive…but sometimes the quick and easy way is the right way to go.

Siôn’s Over the Top (OTT) Chilli

Another Internet Hive Mind concept that does have some real benefit when smoking. The idea is that the meat mixture (a kind of mega-meatball) gets a chance to absorb some of that great smoke in the Kamado while the juices just pour into the veggies beneath…

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