Kamado Joe photographer and home fire cook to a family of 5 (4 humans and 1 fluffy cat). Often smelling of smoke, usually grabbing morsels of flame cooked food before others get the chance.
A butterflied leg of lamb, marinated overnight in lemon, olive oil, and Greek seasoning, is grilled low and slow until blushing pink, then rested and sliced alongside a showstopping traybake of caramelised potatoes, charred lemon wedges, and roasted olives. Chargrilled tenderstem broccoli on a cloud of lemony ricotta rounds out a feast that’s effortlessly celebratory and built for sharing.
Nick Hook keeps it classic with seared sirloin steaks and a Café de Paris butter loaded with anchovies, capers, Worcestershire, fresh herbs and a kick of Tandoori seasoning that one slice melting over a resting steak is all the sauce you’ll ever need. Simple to cook, impossible to forget — and served, as Nick insists, with truffle-oil chips buried under a blanket of Parmesan.
The longer you can marinade these steaks in the Sri Lankan rub the better for this tasty recipe!
Picanha is a popular Brazilian cut, also known as rump cap or sirloin cap – taken from near the tail. It’s super beefy – the fat renders down beautifully and bastes the meat leaving it tender with one hell of a flavour.
Bibimbap is a Korean rice dish. The term ‘bibim’ means mixing and bap is cooked rice. It is served as a bowl of warm white rice topped with namul and gochujang. Egg and sliced meat are common additions, stirred together thoroughly just before eating!
