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Susan Stoneman - Kamodo Joe.jpg


Susan Stoneman
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Christmas on my Kamado Joe. The ham was in the Joe for about 2.5 hours, then I glazed it with mustard, demerera sugar and studded it with cloves, put it back into the Joe for another half hour.  Once that came out, in went the turkey (Eat the Smoke Winter Rub) - cooked on a bed of veg and with some clementines in the carcas, this cooked for about four hours. The following day I cooked the bit of topside of beef (John Gower Arista Rub) - cooked indirect until temp read 55C, then cranked up the fire and seared to give a lovely crust.  All enjoyed by the family


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