THE WORKSHOP
Recipes worth lighting the charcoal for
Day-long smokes, doughs only ceramic fire understands, and techniques polished over years of lifted lids. Recipes that justify firing up the kamado.
Other techniques
Published recipes
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 cut I pull out when my in-laws walk onto the terrace.
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AdvancedIndirectGuajillo-cured smoked salmon, low indirect
A 900 g salmon fillet, 24 hours dry-cured in Maldon salt, brown sugar, ground guajillo and dill. Smoked at 130°C with apple and cherry. Silky texture and a spicy crust.
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MediumReverse-searReverse-sear duck magret with crackling skin
Two 380 g duck magrets, diamond scoring on the skin, 15 minutes at 120°C indirect and a final 90 seconds at 280°C. Skin like a cracker, meat pink edge to edge.
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EasyDirectCosta Blanca grilled seasonal vegetables on the kamado
Eggplant, zucchini, Levante red pepper, red onion and whole skin-on garlic, grilled direct at 220°C and finished with warm sherry vinaigrette. A vegetarian plate that stands on its own, not a side.
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AdvancedDirectRustic sourdough loaf in a dutch oven on the kamado
The definitive loaf: 24 hours of fermentation with active starter, cold retard in a banneton and a dutch oven that turns the kamado into a pro bakery oven.
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MediumDirectRosemary focaccia on the kamado
A light focaccia on the kamado: 80% hydration, a stone running red-hot, Bajo Aragón olive oil and rosemary fresh-cut from a Torrevieja terrace.
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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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AdvancedSmokedSmoked Christmas turkey on the kamado
The recipe that retires the family oven on December 25th: 12-hour brine, butter under the skin, apple wood smoke and a whole turkey at 120 °C — tender inside, deep gold outside, properly smoked.
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AdvancedSmokedCarolina-style smoked pulled pork
Eight hours of patience, a six-kilo pork shoulder and North-Carolina vinegar — this is what a kamado does better than any other fire.
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MediumIndirectGalician-style octopus on the kamado
The classic Galician "á feira" octopus with a twist: after the traditional boil, the tentacles hit the hot kamado and pick up charcoal aroma.
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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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MediumDirectNeapolitan pizza on the kamado
At 350°C the base puffs in 90 seconds and the cornicione comes out leopard-spotted and pillowy. One pizza, three minutes, zero margin for error.
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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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MediumIndirectBeer-can chicken with crackling skin
The American beer-can chicken classic, taken to the kamado: the beer steams from within, the ceramic concentrates the heat and the skin finishes like crisp parchment.
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