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.

A whole home-smoked pastrami under a black pepper crust, the first slices cut and pink inside

Pastrami, the Long Way Round

Pastrami is either Jewish barbecue or the world’s best sandwich meat, depending…

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…

Stack of pork and pineapple still on the Joetisserie skewer and part way through carving.

“Tacos al Past-o-roti” – Mexican kebabs !

Give this sliced pork shoulder recipe a “spin”. Made with base ingredients in this case – but there are shop-bought cheats available depending on what part of the world you live in.

A succulent leg of lamb cooked to perfection

Leg of Lamb Med mashup

Possibly over-fussy lamb recipe with a mish-mash of favourite flavours, grilled “Greek style” on the KJ.

Three “K.I.S.S.” Experiments

“Keep It Simple, Stupid !”…the natural flavours of classic steak and potatoes grilled on the KJ Classic…but as always with a twist or three !

Cobblers !

Peach Cobbler – an American classic. This one has a twist in the form of more American fruit…sweet, juicy blueberries. To be honest, when it comes to something like this, anything goes !

Mexican Street Corn with all the "fixins"

Eeeeeelotes !

We first came across Elotes, or Mexican Street Corn, at our first baseball game in the USA and were hooked. In the American Mid West, (sweet)corn is a staple and the Mexicans taught them how to jazz it up.

Spinning winning wings – first go

THIS morning, in the middle of a Chicagoan Heat Warning, I thought I’d take another crack at wings.

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