Chef Jason’s Kamado Joe Recipes
09 Aug 22
I had the pleasure of cooking on a Kamado Joe for the first time, at the weekend. This incredible bit of kit is so simple to use, even if it weighs as much as a small horse.
Once set up, everything was super simple and intuitive. The vents make instant sense and the temperature stability of the kit is phenomenal, even my housemate was a master griller in no time. The Kamado Joe Charcoal was so easy to light, and with both vents wide open, the fire was going in no time.
Over the two day period, I smoked garlic, chicken and clams. I fire roasted some red peppers, for a red pepper hummus (used the smoke garlic in that too), I also baked some rosemary & thyme flatbreads for the dip. I grilled prawns, quartered romaine lettuce (for a take on a Caesar Salad) and chicken wings.
My two favourite recipes of the weekend though were the 4hr Beef Short Rib and the Cookie Dough S’mores. Both recipes are below.
(Big shout out to the Kamado Joe YouTube, for giving me the cooking method for the Short Rib. Definitely check them out, when you’re first getting started, for methods and recipes.)
4Hr Beef Short Rib:
- Beef Short Rib
- 4 Parts Sea Salt Flakes
- 2 Parts Garlic Granules
- 2 Parts Onion Powder
- 1 Part Paprika
- 1 Part Black Pepper
- 4 Parts Light Brown Sugar
- 1 Part Chipotle Chilli Flakes
- 8 Parts Beef Stock
- 2 Part Soy Sauce
- 1 Part Mustard
Preheat your BBQ to around 120⁰C, if you are smoking add seasoned wood to fire box. Mix Sea Salt Flakes, Garlic Granules, Onion Powder, Black Pepper and Paprika in a bowl. In a separate bowl, mix Light Brown Sugar and Chipotle Chilli Flakes.
Find a deep tray that can fit the Short Ribs in, start to dry rub the Sea Salt mix, making sure it is fully covered and deeply rubbed in. This will start to draw the moisture out of the rib and break down the fats. Next apply the Sugar rub, pack plenty onto the Short Rib, this will allow the bark to form when cooking.
Make sure your BBQ is at a stable temperature, and if smoking that the smoke is running white. If everything checks out then place your Short Rib, bone side down, onto the Grill and shut the Lid. Cook for 2 hours.
Clean out the deep Short Rib Tray, then mix the Beef Stock, Soy Sauce and Mustard into it. After the first 2 hours are finished, take care to place the Short Rib, bone side up, into the Braising Liquid. Cover with Tin Foil and place the tray back onto the grill, shut the lid and Cook for a further 2 hours.
Once finished, remove the tray from the BBQ, remove the Tin Foil and carefully take the Short Rib out of the Braising Liquid. Let the Short Rib rest for around 5 minutes and then, if cool enough, slice and enjoy.
Note: The Braising Liquid can be used to baste other products, or reduced down to make a BBQ Sauce base.
Cookie Dough S’mores (2-4 portions):
- 50g Butter, melted and cool (can use Margarine for Dairy free)
- 50g Brown Sugar
- 1-2 Tbsp Milk (or water for Dairy Free)
- ½ tsp Vanilla Extract
- 90g Flour (can use GF flour blend for Gluten Free)
- 50g Chocolate Chips (or Favourite Chocolate chopped into chunks)
- 50g Mini Marshmallows
- Ice cream to Serve (optional)
Preheat your BBQ to around 200⁰C. In a Bowl, mix the Butter and Brown Sugar, until combined. Add the Milk and Vanilla extract to loosen the mixture. Then add the Flour. Initially it will look like a batter, keep mixing until it becomes almost crumbly. If the mixture is too wet, add more flour; if it is too dry, add more Milk.
Divide the mixture into Heat Proof Dishes, flatten out and place Marshmallows across the top. Place on the BBQ Grill and close the Lid.
Once the Marshmallows puff up and start to Caramelise, carefully remove the dishes from the Grill. You can add Ice Cream or Chocolate Sauce, to make it even more delicious.