Kamado grill roasted chicken recipe
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
- 1 Free Range Chicken
- 1 onion (quartered but not peeled)
- 1 lemon (quartered)
- Olive Oil
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.
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).
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).
Barbecue Ribs on Ceramic Grill
- 2 pounds trimmed pork loin ribs
- 3-4 tablespoons garlic salt
- ½ teaspoon ground celery seeds
- 2 tablespoons paprika1 tablespoon onion salt
- 2 teaspoons of Ass Kicking™ Wasabi Horseradish Hot sauce or Tabasco™ Chipotle Pepper Sauce
- 1 teaspoon sage
- ½ teaspoon cayenne pepper
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!
Prepare Kamado for grilling(set to 175-200℉) - allow 20- 30 minutes.Use Kamado Grills rib racks,lava stone,and heat deflector bracket.
Trim excess fat from ribs and remove membrane from back of each rack.
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.
Place ribs on grill.Cook with lid down for 4-5 hours.Baste every hour with apple juice.
Savory Smoke Turkey
OFFERING THE MOST SIGNATURE SMOKY FLAVOR.
||20min per lb.under 250 ℉/120℃ or 160℉/ 71℃
1 fresh or thawed frozen turkey
2 quarts vegetable stock
2 quarts water
2 cups coarse kosher salt
1 cup honey
6 garlic cloves (chopped)
1 apples (cored, chopped)
2 onions (chopped)
6 carrots (chopped)
6 celery stalks (chopped)
1/2 stick softened butter or extra virgin olive oil
1. Place the vegetable stock and water in a large pot on medium heat. Add the salt, honey,
garlic, 1 onion, 4 carrots, 4 celery stalks and stir well. Allow the brine to come to a boil, then
simmer uncovered for 15 minutes.
2. Place the brine mixture in a large food safe five gallon bucket, or line a bucket with a large
plastic bag. If you use a bag, remove all the air and seal it with a tie. Allow the brine to cool to
room temperature. To reduce the cooling time, add ice cubes to the mixture until it is room
3. Remove the neck and giblets from the turkey, rinse the outside and the cavity of the turkey
and place it in the brine mixture. If the turkey does not have giblets in the cavity, check the
neck area. Add the neck and giblets to the brine if you plan to serve them or use them in the
gravy. Add enough water to the bucket to cover the turkey. If necessary, use a dinner plate
on top of the turkey to keep it fully submerged. Cover the top of the bucket with a large
kitchen plastic bag.
4. Refrigerate 12-72 hours. For extended brining, rotate the turkey 180 degree every 24 hours.
5. The day prior to cooking, remove the turkey from the brine, rinse thoroughly and pat dry
with paper towels. Place on a serving plate and refrigerate uncovered overnight. This will allow
the skin to dry before cooking. If the skin is not dried it will be soft and rubbery.
1. Place the turkey on a cutting board. Insert the apple pieces and the remaining chopped
onion, carrots and celery into the cavity. Rub the outside of the turkey with softened butter.
2. Light the charcoal in one area. Wait 10 minutes, then place 3-4 wood chunks around the lit area.
3. Insert an aluminum roasting pan between the heat deflector plate (in the bottom position)
and the heat deflector frame. The pan can be a maximum height of 2.75 inch
(6.9cm) Insert the heat deflector in the grill and fill the pan with water. Water helps keep the
temperature down. Insert the cooking grate. Adjust the draft door to one quarter open and
the daisy wheel holes fully open on the top vent.
4. Place the turkey in grill breast side down (optional). Insert the temperature probe at the
base of the breast. Allow the temperature to rise slowly to a target temperature of 250-275 ℉
(120-135℃). This should take 45 minutes to 1 hour.
5. Baste the turkey every hour with softened butter or olive oil. Add water to the pan if
necessary, but allow the water to reduce as the turkey nears the target internal temperature.
6. Allow the turkey breast to reach an internal temperature of 160℉(71℃), or cook on time using 20 minutes per pound. Pierce the breast when the time has
elapsed to ensure that the juices are clear.
7. Remove the turkey from the grill, place it on a cutting board, lightly cover with aluminum
foil and allow it to rest for 30 minutes before carving.
Tip: A smoked turkey will have very dark skin due to all the wood smoke. To reduce this
effect and still gain the smoked flavor, place a cheesecloth soaked in butter over the turkey
when placed in the grill. Remove it 30 minutes prior to the turkey being fully cooked or when
the internal temperature reaches 150℉ (65℃). A cheesecloth was not used for this recipe
Smoked Gravy Instructions
1. Place the flour in a measuring cup. Whisk thoroughly adding small amounts of water until
the mixture is the consistency of pancake batter.
2. Pour the drippings in a sauce pan and heat on medium. Add small amounts of the flour
mixture and stir rapidly into the drippings to thicken them. Salt and pepper to taste.
Optional:remove the meat from the neck and finely chop with the giblets, and add to the