The Kamado Club

15/06/2025

12/05/2025

Ihor's Hammer

21/12/2024

Lechon.... Simply the best way to eat pork!

14/12/2024

Last grill of 2024!

13/12/2024

Beefageddon this Saturday the 14th of December. Tenderloin vs Tomahawk... The battle to determine the supreme and ultimate cut!

07/12/2024

If you know, you know...

07/12/2024

Thanksmas 2024 8.8 kg (19.4 lbs) Big Wagyu Brisket from our good friends at New Zealand Fresh! Thanks Andy!!!!

Update: 8.8 kg (19.4 lbs) done in 17 hours and 10 minutes. Now resting for a minimum of 2 hours.

03/11/2024

Had a bit of fun with a single rack of pork ribs tonight. On the left, just kosher salt 'n black pepper and on the right, my own pig rub, finished with a homemade sauce. Who one?

A VERY clear winner....

Saucy and rubbed is sassy and classy - For the decisive win!!!

PLEASE NOTE: This is not a scientific way to predict or decide an election result, just good ribs!!!

02/11/2024

When I portion my King Salmon, there's always a little trimming left.

Brine overnight in water, kosher salt, brown sugar, toasted fennel seeds, bay leaves, one onion and some smashed garlic.

Smoked with jarrah wood at 190F for 90 minutes. Let it cool and the meat just falls off. Great for making a paté with some cream cheese and fresh dill.

Never throw away the offcuts and find a way to use every last bit of this gorgeous fish!

Get yours from my pals at New Zealand Fresh! https://www.facebook.com/newzealandfresh?mibextid=ZbWKwL

12/10/2024

Utilizing technology for pure goodness!!!!

11/10/2024

Prepping tomorrow's dinner! Attempting to mimic Pitmaster X's recent recipe... Pork belly rotisserie - simple and hoping for something delicious!!!!

UPDATE: Turned out perfectly and reached 203F at exactly the five hour mark!

Before and after photos included!