BBQs 2UPresents the Kamado Joe Festive Recipes for Coming Holidays

BBQs 2U is the number 3 choice in the UK when it comes to buying grills and BBQs. They make grilling a pleasurable task where families and friends jo together to have a good time.

Grilling is a great way of practicing mindfulness that helps us to thoroughly enjoy the present moment. Barbequing is enjoyed all across the globe, where families and friends are preparing their grills to achieve a balance of relaxation, rejuvenation, and gratitude.

BBQs 2U, wishing each individual a very Happy Holidays with Kamado Joe Festive Recipes. You will love to enjoy these mouthwatering dishes at your backyard parties. Call you friends over – The more, the merrier.

Marinated Asian Deerwith Mushrooms, BrusselSprouts and ChestnutTenderloin Marinade

• 4 tbsp light soy sauce
• 2 tbsp honey
• 2 1 tbsp lime juice
• 1 tablespoon roasted sesame oil 2 cloves of garlic finely chopped
• 300g (10 oz) Brussels sprouts, prepared 300g (10 oz) wild mushrooms
• 170g (6 oz) chestnuts, pre-cooked
• 2 or more fresh chilis, chopped into small rings
• 3 tablespoons of oil
• 3 tablespoons of soy sauce
• 2 tablespoonsof oyster sauce
• 1 tsp rice vinegar
• g1 tablespoon sesame oil roasted 1 Tbsp palm sugar
• 1 tablespoon of Mirin rice wine

Directions

1. Mixing everything in the festive season can be chaotic sometimes and even stressful. Still, it’s also an opportunity to look for the ingredients needed for marinades and marinate deer tenderloins in an airtight bag that can store in the refrigerator for approximately 2 hours.
2. Keep Kamado Joe for half direct and half indirect heat.
3. Pour the oil into the cast iron pan and cook the brussels sprouts, the mushrooms, and the chestnuts in this order on direct heat until happy with the consistency.
4. Add the rest of the ingredients to the side dish, including the chilis. Stir thoroughly, then set the pan aside in a pan with an indirect flame.
5. Clean tenderloins of deer thoroughly and cook them on intense direct heat on grill grates or cast-iron skillet. Make sure to rotate them frequently to not burn tenderloins because honey is used.
6. When tenderloins from deer exhibit excellent roasting flavour, set them aside for indirect heating and let them sit there until they attain the desired temperature.
7. Let the tenderloins sit on the cutting board for a few minutes before cutting them. Serve them alongside side dish, and enjoy the Asian Christmas meal influenced by Asian cuisine.

Christmas Burger with Gluhwein Onions, Camembert Cheese, Smoked Pecans & Pecan Marinade

• 200g (7 oz) Pecans
• 50ml (3.5 tbsp)Soy Sauce
• 30g (1 oz) Sugar
• 1 tsp Hot Sauce
• Gluhwein Onions
• 1 large onion
• Butter
• Salt & Pepper
• 200ml (3/4 Cup) Gluhwein
• Hamburger buns
• Ground beef
• Camembert cheese
• 50g sugar
• 50ml water

Directions

1. Marinate the pecans in sugar, soy sauce vinegar, hot sauce, and soy sauce. For one hour, let them marinate
2. Smoke the pecans for a while at 110 C
3. Mix 50g of sugar with 50ml of water. Heat it until it is slightly brown
4. Then add some nuts, and continue stirring until completely coated. Cool them on racks
5. Lightly fry the slices of one large onion using butter and the seasonings salt and pepper. Then add the Gluhwein and allow it to boil until the onion slices are coated in Gluhwein.
6. Grill the patty over medium or high temperature until cooked to medium 70C (160F).
7. Add salt and pepper to one side, and then add the Camembert cheese. Allow the Camembert cheese to melt.

To Build Toast bread with butter. Include Salad, patties, and cheese, then add the onions and pecans.

Spiced Rotisserie Duck with Dumplings & Boozy Red duck

• Fresh potato dumpling dough
• 2kg (2.5 pounds) red cabbage
• 1 lemon
• 50g (1/2 cup) sugar
• 250ml (1 cup) of red wine
• 250ml (1 Cup) of port wine
• Duck Spice Mix
• 2 teaspoon salt
• 1 tsp. pepper
• 1 TSP rosemary (dried)
• 1 teaspoon onion powder
• 1/2 1 tsp sugar
• 100g (1/2 cup) lard
• 2 onions finely chopped
• 2 tbsp honey
• 3 oranges juiced
• 100g (1/2 Cup) canned can of cranberries
• 1 Large apple cut into slices
• salt & pepper
• Duck

Directions:

1. Preheat the Kamado Joe at 200C (400F).
2. Properly clean the duck, then rub it inside and out using an ingredient mix of your preference. Place the duck on the JoeTisserie.
3. After cooking for around 45 minutes, poke holes in the skin with a knife to allow the fat to drain. Grill the duck for three hours.
4. Red Cabbage:
5. Salt red cabbage to keep the colour. Drink some juice from a lemon and lightly sprinkle with salt.
6. Caramelize the sugar using a big pan on medium heat. Deglaze using red wine, vinegar or port wine. Incorporate the onion and lard cubes. Sprinkle with honey, salt, and pepper. Reduce.
7. Mix orange juice with red cabbage, cranberries, and apples in the saucepan and let it simmer on medium-low heat with the lid on for 40-60 mins.
8. Potato Dumplings:
9. Knead the freshly made potato dough into dumplings of 6-8 equal sizes.
10. Soak in salted water for 20 to 25 minutes. They are ready when they reach the highest point.

Try out these amazing recipes this festive season, and don’t forget to like share and comment on company’s Facebook page.