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Kamado BBQ: Top 3 Recipes

If you’re looking for a way to enjoy the summer, look no further than kamado barbecuing! With these three original recipes, you’ll be able to make your version of a favorite dish. And best of all, they’ll be bursting with flavor and easy to prepare. You don’t need any particular skill set or equipment – just grab a few ingredients, some fresh produce, and meat, and follow the instructions. You’ll be enjoying a great BBQ in no time!

Smoked Chicken Legs with Herb Butter

Total cooking time: 2h 30m 

Prep time: 15m 

Servings: 

  • 4 Ingredients 
  • 4 lb chicken legs (about eight pieces) 
  • 1 Tbsp salt 
  • 1 tbsp black pepper 
  • 2 tsp garlic powder 
  • 1 tsp onion powder 
  • 2 tsp paprika 

Preparation

1. Prepare your kamado for indirect grilling. Suppose using a Big Green Egg, place the plate setter on the fire grid and the ceramic cooker on top of the plate setter (for other kamados, follow your manufacturer’s instructions). If your grill has a top vent, you will also want to close it.

2. If you do not have a “peephole” in your ceramic cooker, use an oven thermometer to make sure that you have reached 250 degrees Fahrenheit inside the ceramic range. Once you get this temperature, close all vents on your grill so that no more heat is lost. At this point, it’s time to start smoking!

3. Sprinkle the chicken legs with salt, pepper, garlic powder, onion powder, and paprika.

4. Add the herb butter to a small bowl and mix well. Pour half of the herb butter into a ziplock bag and seal it. Pipe the remaining herb butter over the chicken legs using a pastry brush to apply herbs to fresh baked bread or pastries. Make sure all of them are coated in herb butter!

5. Put the chicken thighs into your ceramic cooker, then close all vents on your grill (if you have a plate setter, place the plate on top of the ceramic cooker). Put your kamado dome over your ceramic cooker so that no heat escapes through any openings.

6. Allow the chicken legs to smoke for 2 hours or until the internal temperature of the meat reaches 165 degrees Fahrenheit.

7. Once the chicken legs have finished smoking, remove them from the cooker and coat them in BBQ sauce using a basting brush or spoon.

8. Enjoy!

Smoked Ostrich with Sweet and Sour Sauce

Total cooking time: 3h 

Prep time: 20m 

Servings: 

  • 4 Ingredients 
  • 4 ostrich (about 2 lb) 
  • 1 tsp salt 
  • 1 tsp pepper 
  • 1 tsp garlic powder 
  • 1 tsp paprika 
  • ¼ cup olive oil 
  • 2 tbsp lemon juice 
  • ¼ cup water 
  • ½ cup brown sugar 

Preparation

1. Rinse and pat dry the ostrich.

2. Salt, pepper, garlic powder, and paprika on the ostrich legs.

3. Add the olive oil, lemon juice, and water to a small saucepan on medium heat on your kamado cooktop or stove. Bring the mixture to a simmer (not boiling).

4. In another bowl, mix the brown sugar and lemon juice until well combined, constantly stirring to prevent brown sugar from burning the exterior of white sauce (about 3 minutes).

5. Add the sweet and sour sauce mixture to a small baster tool or spoon and brush it over each of the ostrich legs (make sure you brush off any excess liquid collected on top of your ostrich legs).

6. Put the ostrich legs into your ceramic cooker, then close all vents on your grill (if you have a plate setter on your grill, place the plate on top of the ceramic cooker). Put your kamado dome over your ceramic cooker so that no heat escapes through any openings.

7. Allow the ostrich to smoke for 2 hours or until the internal temperature of the meat reaches 140 degrees Fahrenheit.

8. Bring meat inside and allow it to rest for 15 minutes at room temperature before cutting and serving.

Grilled Red Snapper with Cilantro Aioli

Total cooking time: 20m 

Prep time: 20m 

Servings: 

  • 4 Ingredients 
  • 4 pieces of red snapper filets 
  • 1 tsp black pepper 
  • 1 tsp garlic powder 
  • ½ tsp paprika salt to taste 
  • For the cilantro aioli 1 cup mayonnaise 
  • ½ cup cilantro juice from 2 lemons 
  • ¼ cup water 

Preparation

1. Rinse and pat dry the red snapper filets. 2. Mix the mayonnaise, lemon juice, cilantro, and water in a small bowl. Put the mixture in a baster tool or spoon and set it aside for later use; you will use this for later when grilling the fish.

3. Season the filets with black pepper, garlic powder, and paprika.

4. Put the fish into your ceramic cooker, then close all vents on your grill (if you have a plate setter, place the plate on top of the ceramic cooker). Put your kamado dome over your ceramic cooker so that no heat escapes through any openings.

5. Allow the fish to smoke for 2 hours or until the internal temperature of the meat reaches 145 degrees Fahrenheit.

6. Bring fish inside and allow it to rest for 15 minutes at room temperature before cutting and serving with cilantro aioli.

Conclusion

Our kamado barbecuing recipes are delicious and full of flavor, and they can be easily adapted to fit your tastes. You can try changing the herb butter ingredients to include some of your favorite herbs for some suggestions. If you don’t like a sweet sauce on your meat, feel free to omit it or substitute with a honey whiskey BBQ Sauce (this recipe makes about 2 cups). You could also try smoking fish instead of the red snapper, or perhaps a pork shoulder or leg instead of ostrich.

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