New Launch for 2024: Smart Barbecues from Masterbuilt and Kamado Joe

BBQ aficionados can now get the best of both worlds. The flavour of charcoal with the convenience of gas.

Masterbuilt has proudly announced the introduction of two cutting-edge connected barbecues, set to redefine the outdoor cooking experience. 

Masterbuilt's AutoIgnite Series 545 and top-of-the-line Masterbuilt Gravity Series XT are poised to revolutionise the way people approach grilling, with built in smart technology, innovative features and unparalleled convenience.

With a digital dial to set the temperature, they really are as easy and versatile to use as the oven in your kitchen. 

Masterbuilt AutoIgnite Series 545 - RRP £499 international.masterbuilt.com

Bridging the gap between gas and charcoal grilling, this incredible value barbecue offers the best of both worlds for home cooks who seek convenience without sacrificing flavour. Smart features include:

AutoIgnition - Press a button to ignite the grill and immediately start cooking. Built in electric spark ignitor lights the fire-starter that ignites the charcoal. It's fast and it's safe.

App-enabled - You can monitor and control the cooking process remotely. Stay connected wherever you are. Just nipped to the corner shop for some extra sausages or to the butcher for some more steaks? Masterbuilt has you covered!

Mini hopper - Holds 2.5kg charcoal which will last up to eight hours of grilling time without having to spends time refuelling.

Hopper sear plate- Built in cast iron sear plate gives you grilling flexibility. 

Easy cleaning - The hopper sear plate is completely removable, there's a front grease tray and a side load ash tray so it's easy to clean and keep hygienic. 

Masterbuilt Gravity Series XT - RRP £1,599 international.masterbuilt.com

This is the highest spec barbecue Masterbuilt's produced in its 50 years of engineering, the Gravity Series XT is a true game-changer with advanced features:

Gravity fed hopper - It can hold up to 24 hours worth of fuel - enough to make the best pulled pork or brisket you've ever tasted.

Graphs and alerts - Advanced control panel now features graphs and alerts. Provides real-time data that helps you cook to precision 

Extra tough - Built to last. Features a fibreglass mesh gasket, four stainless steel warming racks, technology to minimise flare-ups.

WiFi and digital fan - Ensuring precise temperature management for the perfect cook every time.

A global first, Kamado Joe has also released a digitally connected ceramic grill combines all the benefits of traditional ceramic cooking with modern technology, offering a solution for easy fire-lighting and effortless temperature control.

Kamado Joe - Konnected Joe | £1,999 | uk.kamadojoe.com

Hassle-free charcoal ignition – The automatic fire starter ignition lights the charcoal with the push of a button, so your grill is ready to use in under 15 minutes.

Ability to maintain consistent temperatures – A digital display, fan and top vent maintains consistent temperature control during each cook.

Ultimate versatility – Effortlessly achieve 95°C - 370°C for smoking, grilling, baking, roasting, and searing with the push of a button. Monitor up to three meat probes at once. 

Unmatched flexibility with cook modes – The Automatic Cook Mode offers step-by-step instructions on the digital display or use Classic Cook Mode and control your temperature manually for traditional kamado cooking. 

Kamado Joe app – Adjust and monitor your grill temperature, meat probes, and cook times from anywhere with the new Kamado Joe app.

Standard Kamado Joe innovation – Features like a slide-out ash drawer for easy clean-up, Air Lift Hinge for reduced dome weight, and two tiers of grates so you can split the levels you cook on.

Impress your Valentine with Kamado Joe's Valentine's Day Barbecue Recipes

You'll be able to really impress your Valentine with a creamy, crunchy arancini with sweet lobster-meat and a silky smooth pea puree. 

Followed by the sexiest of desserts, a molten chocolate pudding. If this doesn't make your evening end successfully, then nothing will… All cooked on your Kamado Joe - how cool is that?

Lobster and truffle arancini with pea puree

Serves 2

Ingredients

1 cooked lobster (about 600g)

300g butter

100g Parmesan, grated

175g arborio rice

A few drops of truffle oil - depending on strength

400g frozen peas

1 onion, finely chopped

6 cloves garlic, thinly sliced

2 glasses white wine

1 litre veg or fish stock

2 eggs, whisked

200g flour

200g panko breadcrumbs

Oil for deep frying

Method

Set your barbecue to 150c direct heat. Remove all of the lobster meat from the shell and claws, chop into chunks and set aside.

In a cast iron pan, add a good glug of olive oil, then the onions and garlic. Cook gently for 15 minutes until translucent. Add the rice and stir until each grain is coated with oil. Add the wine and cook until it is completely reduced, stirring all the time. Add the stock a ladle at a time, whilst stirring regularly until the rice is just tender. Add 100g of the frozen peas, the lobster, half of the butter, the Parmesan and a few drops of truffle oil to taste - then stir well until melted. 

Pour the risotto into a baking tray and leave to cool - ideally overnight. When chilled, form the risotto into balls, roll them in the flour, dip in the egg and finally the panko breadcrumbs.

Set your barbecue to 250c and heat the oil in a pan to 180C. Fry the arancini until golden brown and piping hot in the middle. Cook the rest of the peas in boiling water and blitz in a food processor with the remaining butter. Serve with the arancini. 

Molten chocolate fondant

Serves 4

Ingredients 

25g melted butter

1 tbsp cocoa powder

100g 70% dark chocolate, broken into small pieces

100g butter, cut into small cubes

100g caster sugar

2 eggs and 2 egg yolks

100g plain flour

4 chocolate truffles

200ml double cream, whipped to soft peaks

1 tsp vanilla paste

Icing sugar to dust

Method

Set your barbecue to 180C indirect heat. Paint the inside of four ramekins with the melted butter and divide up the cocoa powder into each mould before tipping out the excess to ensure all of the butter is well-dusted. 

Place a glass bowl over a saucepan of simmering water and add the chocolate and butter. Stir until melted. Set aside. In a separate bowl, whisk the eggs, yolks and sugar until thick and pale. Then mix in flour and beat well. 

Slowly add the chocolate to the egg mixture and beat until fully incorporated. Divide the mix equally between the moulds and pop a truffle in each one so fully submerged in the batter. Place on a baking tray and cook for 12 minutes. Leave for 1 minute then gently ease out onto a plate - using a knife if you need to. Add the vanilla to the cream and mix. Serve with the fondant and sprinkle with icing sugar.

https://international.kamadojoe.com

The Ultimate Barbecued Thanksgiving Turkey and Smoked Pumpkin Macaroni Cheese Recipe

On Thursday 23rd of November, it's Thanksgiving, so it's time to gather around a show stopping turkey with American-influenced sides. For best results and theatre, why not BBQ your Thanksgiving dinner?

 Atlanta-based Kamado Joe’s ceramic grills hold their temperature consistently, infuse an authentic smoked flavour into the meat and vital to the process, it creates an impossibly juicy bird. 

Moreover, cooking outside frees up valuable oven space. Here are their fool-proof recipes for a barbecue turkey and pumpkin and sage macaroni cheese.

Kamado Joe’s global marketing manager, Ben Forte reveals his top tips to barbecuing the turkey for thanksgiving.

Thanksgiving turkey tips

Cook to temperature, not time. 75C is perfect.

Add a bacon weave. This helps the breast meat stay moist and you get a bonus bit of crispy bacon.

Get your turkey out of the fridge half an hour before you start cooking.

Cook your veg below the turkey so it catches all those juices as it cooks.

If you like a bit of smoke then try adding a chunk of fruit wood such as apple or cherry.

Barbecue turkey recipe

Ingredients

200g fine salt

100g light brown sugar

Small bunch of sage leaves

2 bay leaves

2 star anise

10 peppercorns

1 orange, zest removed with a vegetable peeler

5kg turkey

250g butter, softened

Bunch of sage, rosemary and thyme, finely chopped

Method

Brine your turkey the night before cooking. Fill a large saucepan with 1.5 litres of cold water and add all of the brine ingredients - saving the remainder of the orange for the next day. Place over a medium heat and whisk until the sugar and salt has fully dissolved before removing from the heat. Fill a container large enough to hold your turkey with 1.5 litres of cold water and add to it your fragrant brine solution. Allow to cool completely.

Add the turkey and leave to brine overnight. In the morning, remove the turkey from the solution and pat it dry with kitchen paper or a clean tea towel.

Halve the orange and stuff it inside the turkey cavity. Mix the butter with the finely chopped herbs. Rub half of the mixture generously over the skin of the turkey and season generously with salt and pepper.

Set your barbecue to around 190c for indirect cooking and place a drip tray under the grill to catch the cooking juices. Place the turkey on the grates above the drip tray and close the barbecue lid. Allow the turkey to cook for approximately 2-3 hours but you’re cooking to temperature not time - you’ll have to check. Baste the turkey with the remaining herb butter every half hour.

Using a temperature probe, check the thickest part of the turkey is cooked to approx 72c. When cooked, remove from the heat, wrap with foil and a clean tea towel and leave to rest for an hour before carving. 

Smoked Pumpkin and Sage Mac 'n' Cheese

Creamy mac and cheese infused with smoke and enhanced with roasted pumpkin and aromatic sage.

Ingredients:

400g macaroni pasta

250g pumpkin puree 

120g cheddar cheese, grated

60g Parmesan cheese, grated

120ml milk 

30g butter 

40g plain flour 

1 tablespoon fresh sage, chopped

1/2 tsp garlic powder 

Salt and pepper to taste

Method 

Prepare your barbecue to approx 150c. Cook the macaroni pasta according to the packet instructions until al dente.

Melt the butter in a saucepan over medium heat. Add the chopped fresh sage and cook for about a minute until fragrant. Add the flour to the saucepan and stir constantly for 1-2 minutes until golden brown. Gradually whisk in the milk until the mixture is smooth and thickened. Add the pumpkin puree, cheddar cheese, and Parmesan. Stir until the cheeses are melted and the sauce is creamy. 

Add the cooked pasta to the sauce and toss to coat the pasta evenly. Season with garlic powder, salt, and pepper to taste. Transfer the mac and cheese to a heat-resistant dish suitable for smoking. Place the dish on the grill grates of your barbecue. Close the lid and let it smoke for about 15-20 minutes to infuse smoky flavour. 

Remove the smoked pumpkin and sage mac and cheese from the grill and let it cool for a few minutes.

www.KamadoJoe.com

For several reasons That's Food and Drink has a day's leave on Thanks Giving Day and enjoys a Thanks Giving turkey feast.

High Grange Devon and Kamado Joe Join Forces to Raise the Art of BBQing

Two of the hottest names in the world of barbecue have joined forces in an exciting partnership.

Leading fire chef, Luke Vandore-Mackay has teamed with global ceramic charcoal grill brand, Kamado Joe, taking on the full BBQ range at his fire school, High Grange Devon. 

This collaboration marks a significant milestone for both names as they continue to raise the bar in the barbecue world, providing state-of-the-art grills to cook on for the ultimate learning experience.

Since owners Luke and Sara Vandore-Mackay opened their doors back in 2020, High Grange Devon has rapidly become a sought-after destination, attracting guests from across the UK who are keen to sharpen their outdoor cooking skills.

From their East Devon retreat, High Grange teaches everything you need to know about mastering the art of cooking over fire via a range of barbecue techniques. Luke and Sara's decision to transition from their previous grill brand, Big Green Egg, to the iconic red-shelled Kamado Joe, reflects a strategic move aimed at providing their eager students with cutting-edge technologies and the best equipment to enhance guests' barbecue skills.

Kamado Joe grills are celebrated by barbecue enthusiasts and chefs alike for their exceptional performance, versatility and innovation. 

Its latest release, the Konnected Joe, is a world-first digitally connected ceramic grill that you can ignite with the press of a button and control from your smart device. 

While kamado-style grills have been around for several thousands of years, Kamado Joe rises above the parapet and takes its range to the next level by employing constant innovation.

Relocating from London, Luke brings decades of experience running restaurants in the capital city, leading the prestigious London Borough Market demo kitchen and as a chef tutor at London Barbecue School. 

He imparts his knowledge in cooking, butchery and also offers inspiration so guests can create their own al fresco feasts when they are back at home home.

Luke Vandore-Mackay, co-owner of High Grange Devon, expressed his enthusiasm for the partnership, “At High Grange, we take immense pride carefully sourcing the very best for our guests, so we use Meat Matters ethically reared ex-dairy beef, Haye Farm organic meat and fish from the award winning Lyme Bay fish shack who have their own day boats in Lyme. 

"My friend Morgan in the neighbouring village supplies us with Hebridean lamb and geese for Christmas. The barbecues guests cook on should only be the very best too. 

"So, switching to Kamado Joe wasn't a decision Sara and I took lightly, but this partnership represents a significant leap forward in the realm of barbecue education. High Grange is very well-positioned to continue setting the standard in barbecue for years to come.”

 Ben Forte, who is the senior marketing manager at Kamado Joe says, “We feel really honoured to join forces with High Grange. Luke has incredible barbecue skills and he knows how to get the best results every time, he's a brilliant and perfect ambassador for Kamado Joe. Together, we aim to inspire the next generation of grillmasters.”

Besides its fire school, guests can also attend feast nights to enjoy Luke's impeccable meals. Diners sit at long oak banquet tables and enjoy perfectly executed fire-cooked food, always from the heart. While hunks of meat and fish have their place on the barbecue, Luke's equally passionate about making vegetables sing. High Grange also has a wellbeing centre offering a range of holistic workshops and treatments.

www.highgrangedevon.com / uk.kamadojoe.com

Win the Brand New Konnected Joe BBQ and Meal at Paul Ainsworth's Cornish Pub

This summer, Cornwall's renowned Michelin-starred chef, Paul Ainsworth, has joined with Kamado Joe, the ceramic grill masters, to deliver an adventurous and utterly unparalleled cooking experience with the launch of the innovative Konnected Joe.

Revolutionising the BBQ world with cutting-edge technology, the Konnected Joe boasts a unique fusion of integrated digital controls within its iconic red ceramic shell. 

Instantly igniting with a simple press of one button, this innovation offers effortless temperature control using its user-friendly digital dial. 

And now Kamado Joe is offering the public an opportunity to win a Konnected Joe, giving the lucky winner the opportunity to be among the first to embrace the future of barbecue in their own back garden.

To make the competition even more special, the adventure doesn't stop there. The lucky winner and a friend will have the chance to spend the day on the beautiful Cornish coast enjoying lunch or dinner and a proper pint at Paul Ainsworth's public house in Rock - The Mariners. 

To win, simply hop over to Paul Ainsworth and Kamado Joe's Instagram pages - @paulainsw6rth and @kamadojoeuk for further details.

RECIPE: Paul Ainsworth's Dog's Pollock on the Kamado Joe

This dish with its own cult-following from chef Paul Ainsworth is served in his Cornish public house, The Mariners. Now, adapted for Kamado Joe with a charcoal smoke-twist, you can create your own version of Paul's iconic Dog's Pollock on your BBQ at home.

Serves Six

Ingredients

For the fish brine

1ltr water

50g salt

40g caster sugar

1 bay leaf

Fresh thyme

Pinch of white peppercorns

For the basting butter

1 tbsp yeast extract

250g butter, softened

50g sundried tomatoes, chopped

Good squeeze lemon juice

For the triple mustard mayonnaise

125g mayonnaise

10g English mustard

10g American mustard

10g Dijon mustard

For the tartare mayonnaise

125g mayonnaise

Squeeze lemon juice

½ a shallot, diced

1 large gherkin, sliced

20g capers

2 tbsp chopped parsley

Zest of half a lemon, zest

For the cucumber pickle

600ml water

200g caster sugar

200g white wine vinegar

1 star anise

20g mustard seeds

50ml extra virgin olive oil

1/2 cucumber, sliced

For the pangrattato 

4 slices of bread, torn into pieces

2 garlic cloves, finely grated

50g butter

3 tbsp crispy onions

To serve

6 x 130-150g fillets

6 hot dog brioche buns

2 baby gem lettuce, shredded

1 bunch of fresh dill

Dried seaweed powder for seasoning

Lemon zest

Method

To start, add all the fish brine ingredients to a large pan and place over a low heat. When the sugar and salt has dissolved, turn off the heat and place the fish in the brine from 45 minutes - 2 hours. Take out the pollock, rinse under cold water and dry with a dry cloth. Carefully insert a skewer through the centre of each fish fillet and set aside.

To make the butter, blitz the softened butter with the sundried tomatoes, yeast extract, lemon juice and seasoning until you have a smooth mixture.

To make the mustard mayonnaise, mix all the ingredients together and season to taste. 

For the tartare mayonnaise, fold all dry ingredients into the mayonnaise and add seasoning to taste. Fold a spoonful of this mixture into the shredded lettuce - just enough to bind it together.

For the cucumber pickle, place all ingredients into a pan and bring to a boil. Once cool, add the sliced cucumber and leave for 10-15 minutes.

To make the pangrattato, add the bread and garlic to a food processor and blitz until broken down into fine breadcrumbs. Place the  pan over a medium heat, add the butter and when melted, add the breadcrumb mixture. When the breadcrumbs are golden brown, tip them into a bowl. Stir through the crispy onions and set aside.

Set the BBQ to 200c. Place the dog's pollock skewers directly over the coals so the fish doesn't touch the grill. Using the skewer, turn your fish periodically. Baste with the butter mixture and cook for a further couple of minutes. Baste again with butter and cook for no longer than 4 minutes, or until it reaches an internal temperature of 60c. Remove from the heat but leave on the skewer. Baste with the butter mixture all over and sprinkle the pangrattato all over the fish.

Open the BBQ vent until it reaches a searing temperature. 

Lightly rub a little oil on the brioche hot dog buns and place on the grill for 15 seconds on each side.

To assemble, take a chargrilled brioche hog dog bun, place the tartare lettuce inside, top with a chargrilled pollock and carefully slide the skewer out, top with pickled cucumber and garnish with triple mustard mayonnaise, fennel fronds and a little zest of lemon. Finally, sprinkle over a little seaweed powder.

https://www.kamadojoe.com

Good BBQing is on tap with the Kamado Joe app!

Kamado Joe, the innovator behind industry-leading kamado-style ceramic grills, has announced the addition of the Konnected Joe™ to their product line-up. 

A world first, this digitally connected ceramic grill combines all the benefits of traditional ceramic cooking with modern technology, offering a solution for easy fire-lighting and effortless temperature control. 

The Konnected Joe will be available for pre-order in the UK/EU for £1,999 (2,199 €) at select retailers from 15 April 2023 following a launch party hosted by Kamado Joe's director of culinary inspiration, chef Eric Gephart, at the Paris BBQ Expo 14-16th April. Orders will be fulfilled in June 2023.

The digital controls and convenient app-enabled features help grillers experience the benefits of ceramic grill cooking, while making the whole process a simple matter of pushing a button to ignite the fire and a dial to maintain the desired grill temperature. 

Global marketing manager Ben Forte says, “Kamado Joe has always been totally committed to delivering a superior grilling experience since the very start.

"Today, we're proud to introduce kamado style cooking to grillers of all skill levels with the Konnected Joe, giving them the confidence and flexibility to use digital controls.”

The all-new Konnected Joe offers: 

HASSLE-FREE CHARCOAL IGNITION – The Automatic Fire Starter™ ignition lights the charcoal with the push of a button, so your grill is ready to use in under 15 minutes.

ABILITY TO MAINTAIN CONSISTENT TEMPERATURES – The Kontrol System™ (consisting of the Kontrol Board™ digital display, Kontrol Fan™, and Kontrol Tower™ top vent) maintains total temperature control throughout each cook.

ULTIMATE VERSATILITY – Effortlessly achieve 95°C - 370°C for smoking, grilling, baking, roasting, and searing with the push of a button. Monitor up to three meat probes at once. 

UNMATCHED FLEXIBILITY WITH COOK MODES – The Automatic Cook Mode offers step-by-step instructions on the Kontrol Board™ digital display or use Classic Cook Mode and control your temperature manually for traditional kamado cooking. 

KAMADO JOE APP – Adjust and monitor your grill temperature, meat probes, and cook times from anywhere with the new Kamado Joe app.

STANDARD KAMADO JOE INNOVATION – The Konnected Joe also includes thoughtfully engineered features like a slide-out ash drawer for easy clean-up, Air Lift™ Hinge for reduced dome weight, and 2-Tier Divide & Conquer® for cooking flexibility.

To stay up to date on the latest innovation from Kamado Joe, visit www.kamadojoe.co.uk.