In episode 59 we are joined by Chef Eric Gephart, the Director of Culinary Inspiration for Kamado Joe. Eric explains the benefits of ceramic grills, gives a few great recipe ideas and dives into how food can really bring people together.
About Eric:
"My objective is to never stop learning and to continue to spread the passion that I have for food and sustainability to others. I have been fortunate enough to have followed a path that introduces me to amazing new people and gives me the opportunity to give back the community. My purpose is to create significance for others and make sure that no one goes hungry. The world around us is constantly evolving and yet the truths remain the same; we can always give more!"
Chef Eric on Youtube: https://www.youtube.com/channel/UCBKQYKaKvMqbuAI9yQGob9Q
Instagram: https://www.instagram.com/ericgephart
Kamado Joe: https://bit.ly/3lznvRZ
Leg of lamb: https://youtu.be/a6k3g_KRsVQ
Cape Town Glaze (great for wild game)
Ingredients:
- 1/4 cup worcestershire sauce
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 3 tbsp. dijon mustard
- 2 tbsp Chinese style hot mustard
- 3 tbsp. lemon juice
- 3 tbsp. canola oil
- 3 chopped garlic cloves
- 1 tbsp. chopped ginger
- 1/4 tbsp. kosher salt
- 1/4 tbsp. black pepper
Instructions:
Combine the Worcestershire sauce, soy sauce, brown sugar, dijon, Chinese-style mustard, lemon juice, oil, and minced ginger in a small heavy sauce pan. Over medium heat, stir the mixture frequently to dissolve the brown sugar. Cook the glaze until thick and syrupy (about 3 minutes) and stir frequently to prevent sticking and scorching. Remove the glaze from the heat and taste for seasoning, adding salt and pepper as necessary. Let the glaze cool to room temperature and store in appropriate sized container. Label and refrigerate.
