Kamado Cookers Launch into Sydney at the Good Food and Wine Show July 2010

Finally we did it, brought our fantastic cookers to the people of Sydney!

A large stand in a great position with a ‘lifestyle’ scene and full working cooker demo kitchen, pumping out over 600 portions of Pizza, 20kg’s of Ribs, and hundreds of tasty BBQ chicken drumlets, lamb cutlets, all seasoned with amazing rubs from Screaming Seeds , http://www.screamingseeds.com.au some fillet steak was all tastily sampled (and exchanged for some great Red Wine!) by hundreds of excited and interested Sydney foodies.

Most people were extremely impressed by the cookers and excited to something new in the marketplace that provided a real alternative to the boring old steel gas grills that we call BBQ’s in Australia. Everyone soon learnt though that you need real fire and smoke to create a proper BBQ experience and were amazed at the incredible cooking properties of ceramic cookers.

It was great to meet some existing Kamado customers and create some new members to the ever increasing tribe of Kamado chefs around Australia.

Speaking of cooking heaps of Pizza, here is an image of my little Master Chef proving that its child’s play cooking Pizza’s on the Kamado, in fact in perplexes me why anyone would want to spend thousands of dollars more than the cost of our cooker just to cook a pizza! We can cook Pizza’s and a whole lot more a lot easier!

                                         

This Pizza is Olivia’s (age 8!)own creation, a combination of Pumpkin, marinated fetta with garlic and herbs, semi dried tomato, zucchini, salami, basil , pepper and mozzarella and kalamati olives!. See the pizza recipe on the website recipes for a really easy base recipe.  http://www.kamadocookers.com.au/images/recipes/bread/Pizza.pdf

Key Pizza Tips:

• Clean out cooker of excess ash first.
• Use new Charcoal.
• Extra firelighters, at least 4, buried under 1^st layer of charcoal
• Pre heat with lid open longer, 15-20min.
• Pre heat with bottom vent open wide and top vent 75% open a further 5-8 minutes.
• When temp reaches 250c shut bottom vent down to 75%
• When cooker hits 275 place double Decker grid in high position and place pizza stone on.
• Pre heat floured stone 5+ minutes (temp gauge will drop 20-40c) ignore this, the stone is blocking the heat getting to the thermostat properly.
• Place pizza directly onto the hot floured stone and bake on average 8-10 minutes depending on dough thickness and ingredients.
• Remember to get cooker temp down to around 150-160c before completely shutting down.
• Do this by closing bottom vent first, leaving top 75% open , until temp drops below 200c, leave the pizza stone in, then close top vent to 50+% closed, then close completely, this will take at least 15 minutes before you can shut it down.
• Better still drop the temp really low say 110c and cook something low and slow overnight!

Happy Cooking!
KamadoChef