St. Louis Babyback Ribs
Ingredients
2 pounds 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
1.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!
2.Prepare Kamado for grilling (set to 175-200° F) – allow 20-30 minutes. Use Kamado Grills rib racks, lava stone, and heat deflector bracket.
3.Trim excess fat from ribs and remove membrane from back of each rack.
4.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.
5.Place ribs on grill. Cook with lid down for 4-5 hours. Baste every hour with apple juice.
Kamado Grill Roasted Chicken
TIP – 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
Total Time: 2 hours 10 minutes
Ingredients:
1 Free Range Chicken
1 onion (quartered but not peeled)
1 lemon (quartered)
Olive Oil
Salt
Instruction:
1.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.
2.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).
3.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).
Tomato Mozzarella stuffed Chicken
Ingredients
2 chicken breasts
fresh basil
buffalo mozzarella
sundried tomatoes
pepper and salt
fresh green herbs (I used oregano, basil and lemon verbena)
a handful of pines!
Instructions
1.Start your fire for a low and slow session. This means you need the temperature near 110°C/230°F
2.While your BBQ is getting fired up you can start slicing the chicken breast in envelopes (see picture above). This way you can easily stuff the chicken breast and roll it back up afterwards.
3.Cure the chicken envelopes with salt and pepper on both sides.
4.Spread some Fresh Pesto on one side of the chicken, add sliced buffalo mozzarella and sundried tomatoes.
5.Roll the chicken breasts and secure them with some wet toothpicks.
6.Make a mixture of sunflower oil and green herbs and rub the chicken with it (you can use the herbs you prefer)
7.Add some smokewood to the fire. I used Port wood and wait until the smoke turns blue. Meanwhile you can grease your Grid.
8.Smoke the stuffed chicken breasts until you get an internal temperature of 75°C/165°F. Make sure you are meating in the center of the chicken and not in the Cheese!