by admin | Jan 1, 2018 | Extras
8 Parts Brown Sugar (2 tablespoons) 4 Parts Cooking Salt (1 tablespoon) 2 Parts Ground or Course Cracked Pepper (2 Teaspoons) 1 Part Garlic Powder (1 Teaspoon) 1 Part Onion Powder (1 Teaspoon) 2 Parts Paprika (2 Teaspoons) 1/2 Part Chilli Powder (Australian Chilli...
by admin | Jun 23, 2016 | Mains
Light the kamado and get the temperature up to 125c (kamado thermometer as this is where we are cooking the meat, not the lower rack temperature). Set up the BBQ with no heat deflector, putting the drip tray on the rack and the meat on the extender rack. Add soaked...
