Cuisine
Latin American cooking on the kamado
Argentina, Brazil, Mexico and Venezuela have some of the strongest grilling cultures in the world. Picanha with chimichurri, provoleta, elote, arepas and rum-grilled pineapple, adapted to the kamado's ceramic.
6 recipes
Latin American cooking on the kamado
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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EasyDirectGrilled Corn Mexican Elote Style on the Kamado
Cobs charred over direct fire, slathered with lime mayo, cotija cheese, chili and cilantro. Got leftovers? Strip the kernels and turn them into cups of esquites.
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EasyDirectGrilled provolone on the kamado with tomato, oregano and olive oil, in a cast-iron skillet
Argentine-style provoleta over direct heat: a wheel of provolone in a cast-iron skillet at 230°C until you get a golden crust and a molten centre. Tomato, oregano, olive oil and bread. A starter in 12 minutes. Serves 4.
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EasyDirectRum-glazed grilled pineapple on the kamado
Thick pineapple rings with a rum and brown-sugar glaze, grilled direct at 220°C until the edges caramelise. About thirteen to fourteen minutes on the grill to the best barbecue dessert you'll taste all summer.
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MediumReverse-searWhole Picanha Reverse-Seared on the Kamado with Homemade Chimichurri
Picanha (rump cap) is Brazil's star cut: a fat cap over tender beef. Here it cooks indirect at 120 °C to 50 °C inside, is seared over a hot fire and served with chimichurri.
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EasyDirectReina Pepiada Arepas on a Budare in the Kamado, Crisp Outside
Arepas of precooked white maize flour on a cast-iron budare inside the kamado: a crust over medium heat, lid closed so they puff up, and a reina pepiada filling of roast chicken, avocado, mayonnaise and coriander.
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