Season
Spring kamado recipes
Spring fills the market with tender vegetables and brings back long evenings outdoors. These are the recipes that make the most of March, April and May: charred wild asparagus and broad beans, artichokes, milk-fed lamb, mackerel and the first fruit desserts.
17 recipes
Spring kamado recipes
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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MediumDirectSesame-Crusted Seared Bluefin Tuna on the Kamado (Tataki)
A bluefin tuna loin rolled in sesame and seared 30-45 seconds per side over a screaming-hot kamado: a toasted crust outside, a raw, juicy core, and a soy, ginger and lime sauce that wakes it all up.
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MediumSmokedHot-Smoked Whole Mackerel on the Kamado
Whole mackerel, half an hour in brine and forty-five minutes of cherry smoke at 120 °C: taut copper skin, juicy flesh and real smoke. Nothing like cold-smoked salmon, and it is eaten the same day.
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MediumIndirectCherry clafoutis in a cast-iron skillet on the kamado
Dark cherries suspended in a custard halfway between flan and sponge, baked in a cast-iron skillet at 180°C indirect. The French summer dessert the kamado nails.
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EasyDirectGriddled cuttlefish on the kamado with black garlic alioli
Fresh cuttlefish butterflied open, seared on a 260°C cast-iron griddle until golden, finished with garlic, parsley and a dark black-garlic alioli. Eight minutes of cooking, zero mystery.
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EasyDirectGrilled Calçots on the Kamado with Romesco Sauce
A whole calçotada fits in a kamado: live flame to char the outer layer until it is completely black, then a rest wrapped in paper where steam finishes the job. Dipped in romesco of ñora, hazelnut and almond.
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MediumIndirectMixed-berry cobbler in a dutch oven on the kamado, golden crust
Strawberries, raspberries and blueberries bubbling in a cast-iron dutch oven under a buttery golden crust with a hint of orange. Indirect at 190°C: the Sunday barbecue dessert.
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EasyDirectCharred Wild Green Asparagus on the Kamado
Wild green asparagus seared over direct fire, tender with a crisp bite, optionally wrapped in jamón serrano and finished with extra-virgin olive oil, lemon zest and flaky salt. The easiest spring starter.
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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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MediumReverse-searRabbit al Ajillo on the Kamado, Butterflied and Reverse-Seared
Farmed rabbit, butterflied, cooked indirect at 140 °C over a half-moon deflector and finished on cast iron with garlic and rosemary oil. Two zones at once in a 46 cm kamado, with nothing to move while it is hot.
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MediumDirectChicken tabaka on the kamado: poussin pressed in cast iron, crisp skin
The Georgian poussin that is split down the breast and pressed under a second cast-iron pan, as I cook it on my Big Green Egg Large: direct fire, the whole skin against the metal and garlic with adjika to finish.
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EasyDirectYoung Broad Beans Grilled in the Pod on the Kamado, with Coarse Salt and Mint
Young broad beans, pod and all, seared on cast iron at 300 °C until the skin blisters and the beans steam inside. Eat them with your fingers, with coarse salt and a pounded garlic and mint dressing. No podding, no boiling.
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EasyDirectVega Baja Artichokes Barbecued on the Kamado, with Garlic and Lemon
Vega Baja artichokes, halved: first cut-side down at 180 °C so they soften in their own steam, then opened out like a flower at 250 °C and brushed with garlic and lemon oil until the tips crisp.
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MediumSmokedCold-Smoked Cheese on the Kamado with a Pellet Tube, No Charcoal Lit
A closed kamado, cold and without a single charcoal ember: just a tube of apple pellets smouldering without flame and three cheeses taking on smoke for hours while the dome stays below 25 °C.
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EasySmokedCold-Smoked Butter and Salt on the Kamado, with Beech Sawdust
Two pantry staples in a single cold-smoke session, with the charcoal unlit: unsalted butter on ice and flaked salt in a thin layer, with the chamber at 25 °C and never above 30 °C.
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EasyDirectGrilled milk-fed lamb chops on the kamado, just salt and live fire
The Castilian asador classic in a small kamado for two: quebracho over live fire, a hot, clean grid, lechal (milk-fed lamb) chops 2-3 minutes a side and coarse salt at the end. Nothing else.
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