Cooking in a casserole dish in a kamado is an ideal method for long, simmered dishes, due to this tool’s ability to maintain a constant and gentle heat, while also diffusing heat evenly. This allows you to recreate a cooking similar to that of an oven, but with the advantage of cooking with indirect heat and a unique scent brought by the smoke.
Why use a kamado to cook in a casserole?
The kamado is a ceramic grill capable of maintaining stable heat, which is perfect for slow and indirect cooking. It offers several advantages:
– Stable and constant heat: the QUATRO kamado is designed to maintain an even temperature, which is essential for simmered or braised dishes.
– Stewing: You can slow cook at a low temperature, which helps to concentrate the flavors and make the meats particularly tender.
• Smoke Flavor Infusion: By using wood or charcoal, you can add smoke flavors that enrich your dishes even more.
Some techniques for cooking kamado with a casserole dish
Prepare the kamado :
– Light the kamado: for cooking at a low temperature (around 120-180°C or 250-350°F), you need to light your kamado and let the charcoal ignite. You can use wood chips (e.g., hickory, cherry, or oak) if you want to add a smoky taste. Leave enough space for indirect heat.
– Control the temperature: Adjust the openings of the kamado to maintain a stable temperature between 120°C and 180°C (250°F to 350°F). Cooking in a casserole dish in a kamado works best with a moderate temperature, which is ideal for slowly simmering dishes.
Prepare the casserole:
– Season the casserole dish (if necessary): If you’re using an unglazed cast iron casserole dish, make sure it’s seasoned before you start. For enamelled casseroles, this is not necessary.
– Prepare the ingredients: you can for example start by sautéing meat, onions, or vegetables in the casserole on one of the racks of the kamado to add depth to the flavors (it depends on the type of kamado you have and the configuration). Once the ingredients are seared, you can add liquids (broth, wine, etc.) and season according to your recipe.
Place the casserole in the kamado :
– Position the casserole: place the casserole in the kamado on the cooking grate. The idea is to cook with indirect heat, so the casserole should not be in direct contact with the flames. Use baffles to prevent direct heat from hitting the Dutch oven.
– Close the lid of the kamado: Close the lid of the kamado to keep a stable and indirect heat. Monitor the internal temperature of the kamado and adjust the openings to maintain the ideal temperature for slow cooking.
Slow cooking over indirect heat in the kamado with a casserole dish
- Slow cooking: let the casserole cook slowly in the kamado for the time recommended by your recipe. This can range from 1 hour to several hours, depending on the dish (for example, a stew or braise may require 3 to 4 hours).
• Check the temperature regularly: Check the temperature of the kamado and the temperature of the casserole. Make sure the temperature inside the casserole remains constant and that there is enough liquid to prevent the ingredients from burning.
• Baste occasionally: If necessary, add liquid to the casserole dish to maintain a moist environment and prevent food from drying out. This is especially important for braised meats or long dishes.
- Finish cooking and serve
• Test for doneness: To check that cooking is complete, test the tenderness of the meat or the consistency of the dish. Braised meats should be tender and pull off easily with a fork.
• Let it rest (if necessary): If you have braised a meat, let it rest for a few minutes before carving it so that it retains its juices.
• Serve: Once the dish is ready, carefully remove the casserole dish from the kamado (use oven mitts), let it rest for a few minutes and serve hot.
Ideal recipes to prepare in a kamado with a casserole dish:
• Braised beef: Use a meat like chuck roast or brisket, add vegetables and broth, and simmer slowly until the meat is tender.
• Roast Chicken or Chicken in Wine: A chicken that is slow-cooked in a casserole dish with herbs and white wine becomes incredibly tender.
• Vegetable stew: A casserole dish with seasonal vegetables, broth, herbs, and spices will create a rich and flavorful stew.
• Steamed fish dish: Cooking fish in a casserole in a kamado allows you to infuse a slight smoky scent while maintaining the tenderness of the fish.
Additional Tips:
• Using smoke: If you want to add a smoky note, use wood chips or aromatic pieces of wood during cooking. Keep the lid of the kamado closed so that the smoke enters the casserole.
• Using the Thermometer: A cooking thermometer can be very useful to track the internal temperature of the kamado and the casserole to ensure perfect cooking.
• Cook on low heat: If you don’t want to add smoke, you can also cook at a lower temperature (around 120°C) for a slow cooking effect.
Conclusion:
Cooking in a casserole dish in a kamado is a great way to get tender, flavorful, and perfectly cooked dishes. The stable, indirect heat allows you to simmer dishes such as stews, braises, or poultry, while providing a subtle smoky taste if you choose to add wood. It’s a perfect method for convivial meals or special occasions where you want to impress your guests with unique flavors.
