Moreover, the slow cooking allows the meat to slowly develop its flavour and the spices and marinades to penetrate deep into the meat. This results in a delicious dish with complex flavours and a unique texture.
Top tips
Choose the right meat: large cuts of meat with lots of connective tissue and fat, such as pork shoulder, ribs or brisket, are ideal for low and slow grilling. These cuts need time to break down and develop their full flavour.
Temperature control: The YAKINIKU Kamado is enormously suitable for low and slow grilling because it is very good at maintaining the same constant temperature for long periods of time. Constant cooking prevents the meat from drying out.
Use smoking wood: add smoking wood to your grill to add a delicious smoky flavour to the meat. You can experiment with different flavours of smoke wood to create the most unique flavour profiles. Check out our blog on smoking wood where we explain in detail what types of smoking wood there are and whether you should use them dry or wet.
The tastiest dishes
Low and slow cooking allows you to cook a huge variety of meats.
- Pulled pork: in this dish, a pork shoulder is slowly cooked until it is so tender that you can easily pull it apart. Serve it on a bun with barbecue sauce and then you have a delicious pulled pork sandwich.
- Smoked spare ribs: spare ribs are perfect for low and slow grilling. Marinate the spare ribs first with your favourite rub, sauce and spice mix before putting them on the grill. And after several hours, the meat will be so tender it will fall off the bone.
- Brisket: this is a true classic that everyone should try! Brisket is a large piece of beef that needs to be cooked patiently to make the meat tender and flavourful. It requires some practice but the taste and texture definitely worth the effort and time.
- Whole chicken: and whole chicken cooking is another dish not to be missed if you want to cook low and slow. The whole chicken becomes juicy and flavourful as it is cooked slowly. You can make the chicken extra juicy and flavourful by using the EldurApi injection needle to inject a spice mix into the meat.
There are many other dishes you can prepare using this cooking method but the most important thing is to experiment with different ingredients, smoking wood and temperatures to prepare the most delicious dishes.
Important accessories
There are a number of accessories you can use to enhance your cooking experience and optimise results. Here we have listed some essential accessories for slow grilling:
- Heat deflector: a heat deflector, also known as a plate setter or heat shield is an accessory that distributes direct heat from the burners or charcoal blocks in your grill. It helps to create an indirect cooking zone, which is essential for slow grilling. You can choose to place a full heat shield which ensures that the entire surface of the Kamado can be used for indirect grilling but you can also place a half-moon heat shield which allows you to grill directly on half of the surface as well.
- Smoking wood: smoking wood adds a delicious smoky flavour to your dishes during slow grilling. Our favourites are apple, hickory, acacia and cherry smoking wood. If you soak the smoking wood in water, you can generate extra smoke.
- Meat thermometer: a good meat thermometer is indispensable for slow grilling. It allows you to measure the internal temperature precisely and check whether it has reached the right doneness. This is especially important with large cuts of meat such as brisket or pulled pork.
Thanks for reading our blog on low and slow grilling. We hope we have been able to inspire and inform you about this great cooking technique. Go on an adventure, experiment and enjoy every bite you have lovingly prepared!