TECHNIQUE
Indirect-fire kamado recipes
Indirect fire is the mode in which the kamado becomes a ceramic oven: deflector in place, vents half closed and the temperature pinned between 150 and 200 °C for hours. It's the technique that respects the moisture of a whole chicken, holds the crust of a rustic loaf and lets a rack of ribs cook without drying out. In this section we publish the recipes we use most on our terrace in Torrevieja during the long Costa Blanca autumn, when the kamado stays lit all afternoon and the result depends more on patience than on flame.
4 recipes published
Indirect-fire kamado recipes
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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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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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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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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