WINTER BARBECUE WITH ASIAN FLAVOURS
Food tastes best when cooked on a grill. Whether it's summer or winter. So embrace the winter months and see them as a great opportunity to warm up those chilly days by grilling up some tasty recipes in the fresh air.
You can enjoy your barbecue from Kamado Sumo 365 days a year and a warm, sunny afternoon should not be the only time you cook outdoors. Windy, snowy or rainy days all have their charms and challenges for the dedicated grill master who braves the weather. Thanks to the insulating ceramic, the outside temperature is irrelevant for a Kamado Sumo , so there's nothing to stop you from grilling in winter.
Our chef and grill master Albin Wessman loves to grill and cook over an open fire with his motto that great food doesn't have to be complicated, just unreasonably good!
We have visited Albin's home when he lights up three different grills and runs Asian Fusion BBQ on one Sumo Midi, Mini and also on ours Hibachi. Join us on a food journey where wintry Sweden meets the flavors of Asia and we hope to ignite the spark for some new ideas to try when grilling under the winter sun.
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ASIAN STYLE PORK LOIN
GRILL LOW & SLOW ASIAN TACOS
There are so many tasty flavours in Asian cuisine that are perfect for the barbecue. Albin demonstrates one of his favourites with carré, with Asian toppings in thin chinese pancakes as an elegant luxury taco with an Asian touch.

YOU NEED TO
- Salt and pepper
- A pork loin
- Plum sauce
- Garlic
- Ginger
- Red chili
For the garnish:
- Chinese pancakes
- Kimchi
- Pickled cucumber
- Soy mayonnaise
- Coriander
- Salt and pepper
DO THIS
- Find a nice pork loin and trim it. Start by grilling it on direct heat to get a lovely surface.
- Mix your glaze with plum sauce, and mix or mortar the garlic, ginger and red chili and coat the whole curry.
- Reduce the temperature in the grill and switch to indirect grilling around 120 gr and leave it for about 3 hours.
- For the assembly - Cut the meat into smaller pieces. Heat double chinese pancakes for each serving, garnish with kimchi, pickled cucumber, soy mayonnaise and coriander.
- Serve with your grilled pointed cabbage.


GRILLED POINTED CABBAGE
VEGETABLES WITH THE TASTE OF FIRE
Brussels sprouts are great for grilling as they have a fantastic character that really brings out the flavours of the grill. There's nothing better than green vegetables that get to taste fire and smoke, with the salt and oil.

YOU NEED TO
- Sprouts
- Olive oil
- Salt
For the garnish:
- Sesame dressing
- Chopped peanuts
- Spring onions
- Sesame seeds
- Coriander
- Pepper
DO THIS
- Divide the cabbage into two parts. Pour on plenty of olive oil so that it gets into all the notches. Sprinkle with flaky salt.
- Fire up the grill to a high temperature for direct grilling. Make sure the cabbage is properly grilled and it's ok if the outer leaves are charred, it just adds even more character.
- Remove the charred leaves, cut off the root and divide the cabbage into smaller pieces.
- Before serving, garnish with tasty toppings such as chopped peanuts, sesame seeds, coriander, spring onions and dressing and you have a fantastic side dish that goes well with most things from the grill.


YAKITON ON HIBACHI
MAGICALLY DELICIOUS JAPANESE SKEWERS
Yakiton is grilled pork side on skewers as a wonderful appetizer or snack from the grill. These are cooked on the lovely table-top grill directly near the embers with a tasty Asian yakitori sauce. When grilling on the hibachi, you have to keep turning and brushing all the time and just have a really lovely time.

YOU NEED TO
- Pork side
- Yakotori sauce
For the garnish:
- Roasted buckwheat
- Sesame seeds
- Dried chili
DO THIS
- Prepare the pork sides by rolling them up and putting them on skewers. You can either use wooden skewers that you have soaked in a water bath for a while or metal skewers.
- Make sure you have really good heat in the hibachi.
- Brush with the yakitori sauce and place on the grill.
- Keep an eye on your skewers and keep turning and brushing until they are done and have a lovely crisp.
- Garnish with roasted buckwheat, semolina and some dried red chili. Serve as a barbecue snack or a luxurious Asian appetizer.
