Dish type
Kamado meat recipes
Meat is the kamado's home turf: ceramic holds the temperature steady for a violent 350 °C sear and for twelve hours of brisket at 110 °C alike. Here are the meat recipes we've tested on our terrace — from Galician rib-eye to Carolina pulled pork — with real timings, probe-measured internal temperatures and the margin of error each cut forgives.
13 recipes published
Kamado meat recipes
MediumIndirectBeef Cheeks in Red Wine, Braised in a Dutch Oven on the Kamado
Three hours of red wine, cast iron and a thread of olive-wood smoke your kitchen oven simply cannot make. The braise that justifies lighting the kamado in midwinter.
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AdvancedDirectLamb Lyulya Kebab on the Kamado
The question is never how to season it, but why it falls off the skewer. The answer is fat, a hand-chopped grain and real kneading: juicy lamb that holds together over direct fire.
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EasyDirectPork Neck Shashlik on the Kamado, Onion Marinade
The skewer of the Russian-speaking world, cooked as I make it on my Big Green Egg Large: pork neck in 3 cm cubes, a grated onion marinade with not a drop of vinegar, and twenty minutes of steady direct fire.
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MediumIndirectAlicante-style baked rice on the kamado in a clay cazuela
Traditional Alicante baked rice —chickpeas, pork rib, blood sausage, potato and tomato, with a whole garlic head in the centre— baked in a clay cazuela at 220°C indirect.
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AdvancedReverse-searReverse-sear tomahawk on the kamado
A 1.4 kg tomahawk, probe in the centre, ceramic at 110°C and a 90-second final sear. The Sunday centrepiece for when you want to impress without gambling on doneness.
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MediumDirectIberian pork tenderloin grilled with Pedro Ximénez glaze
Free-range Iberian pork tenderloin, embers at 280°C, two minutes per side and a Pedro Ximénez Montilla-Moriles reduction that turns into a knockout glaze at slicing time.
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EasyDirectSmash burger on the kamado with American cheese
The viral burger done right: 90 g ball, cast-iron plancha at 250°C and a 30-second smash that builds the definitive crust. No tricks, no marketing.
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MediumDirectGalician ribeye on the kamado, direct sear
A one-kilo Galician ribeye, Maldon salt, embers at 350°C and not a thing more. The shortest recipe of the year and the hardest to mess up if you respect the timings.
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MediumSmokedLevante-style smoked leg of lamb
A boneless leg of lamb, marinated in rosemary, lemon and Costa Blanca olive oil, smoked over local almond wood. The kamado paying tribute to the Alicante countryside.
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AdvancedSmokedCarolina-style smoked pulled pork
Eight hours of patience, a five-and-a-half-kilo pork shoulder and North-Carolina vinegar — this is what a kamado does better than any other fire.
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MediumReverse-searSt. Louis-style ribs on the kamado
St. Louis-cut ribs (no rib tips), cooked reverse-sear: four hours at 130°C with light smoke, then a final blast of direct heat to caramelise the glaze.
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EasyIndirectPork loin with mustard-honey crust
A no-pretensions cook that nails it the first time. Dijon mustard, orange-blossom honey and a touch of rosemary: a golden crust that seals the juices without drying the loin.
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AdvancedSmokedLow-and-slow smoked brisket
The kamado acid test. Ten hours at 110°C, a deep bark, a pink smoke ring and a texture that gives way under the weight of a fork.
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