Kamado - Barbecue The Bastard - Free user manual and instructions

USER MANUAL Kamado The Bastard

MANUAL & GUARANTEE - HANDBUCH & GARANTIE - MANUEL & GARANTIE

HANDLEIDING & GARANTIE 3 - 16
MANUAL & GUARANTEE 17 - 30
HANDBUCH & GARANTIE 31 - 44
MANUEL & GARANTIE 45 - 58

N20JAARGARGANTIE

Go to www.lhebastard.com for the full guarantee conditions. Activate your guarantee online by registering it on www.lthebastard.com within 1 month of your Bastard purchase. For other languages go to www.lthebastard.com.

20 JAHRE GARANTIE

'Lets's Make BBQ Great Again' is te bestellen op

www.thebastard.com

RECEPTEN

Congratulations, you are about to discover the Bastard.

The Bastard is not like other barbecues or kamados.

This kamado grill, of high-quality cordierite ceramics, is uncomplicated, tough.

high-quality, versatile and great for everyone.

Discover the honest way of grilling, cooking, barbecuing, braising or smoking. For everyone who loves to cook, all year round.

Of course you cannot wait to fill your Bastard with charcoal and get started smoking, grilling or pizza baking. We understand that, of course, but it is better to read this booklet first. We will gladly give you tips on how to light the fire for the first time and how to maintain it properly. If you read through this booklet, you are sure to get the best out of the Bastard.

DESIGN BY THE BASTAI THE NETHER

THE BASTARD ROOTS

During the development of the perfect kamado, we kept in mind a number of principles that we think make the difference.

PURE DUTCH DESIGN

Back to the essence. Dutch designers understand this like no other, searching for the right balance between form and function. The Bastard is a good example of this with its no-nonsense character: honest design, made from the best materials and so easy to use. Made in black, because "Is there any other colour?"!

DESIGN BY

THE BASTARD

THE NETHERLANDS

BEST OF THE BEST

Only the highest-quality industrial ceramics are good enough. 100% resistant to very high temperatures. Extremely strong, with a 20-year warranty on the ceramic outer dome and lid. The other parts are also made of the best materials: stainless steel or hardened steel finished with a powder coating for maximum

durability in wind and weather. Go to www.thebastard.com for the warranty conditions and to activate your guarantee.

PRIMAL COOKING REINVENTED

We were already preparing food in clay ovens 3000 years ago. This primal form of cooking is the basis, but approached in a very innovative way. The unique insulating properties are ideal for slow cooking, hot or cold smoking and as a brick oven for a real Italian pizza. Discover the Bastard as the most natural and delicious way of primal cooking today.

COOKING PLEASURE, ALL YEAR ROUND

The Bastard has many friends, from chefs and food professionals to cooking enthusiasts and people who do not like too much fuss in the kitchen. Slow cook in the winter, smoke a chicken for the summer salad, bake a pizza or throw some good burgers on the grill for your friends. Yes, it can be that easy. Simple, but always with that unrivalled flavour.

THE FLAVOUR OF PROFESSIONALS

And then the flavour. That characteristic grill flavour with a touch of charcoal. But the biggest

difference is mainly in how tender the meat or fish is. Unsurpassed quality. And everyone tastes that. Not surprising that a Bastard can be found in many restaurants.

DISCOVER THE BASTARD

The Bastard is uncomplicated, tough, high-quality, versatile and great for everyone. Discover the honest way of grilling, cooking, barbecuing, braising or smoking. The Bastard just performs. For everyone who loves to cook, all year round.

BEFORE YOU LIGHT THE FIRE FOR THE FIRST TIME

The Bastard is delivered largely assembled. You only need to install the handle and any support and side tables. Below, you can read how to do this.

After unpacking the Bastard, it is advisable to check all the screws and to tighten them if necessary. Things may have shaken loose during transport.
Install the handle.
- Remove all the styrofoam from the kamado, also from under the fire pit.
- Make sure that the opening of the fire basket is aligned with the ventilation air hole at the bottom of the Bastard.
- Place the fire grate in the bottom of the fire pit for the Small or Compact or the fire basket and ash tray for the Medium or Large.
- Place the side tables: mount the four holders of the side tables.
Make sure that the openings point in the same direction.
- Assemble the support with wheels as shown in the drawing.
- Place the cast iron top ventilation disk on your Bastard.
* Only Large and Medium models.

The Bastard is a kamado made of high-quality cordierite ceramics. The ceramics have to get used to the high temperatures. We advise you not to raise the temperature in the Bastard higher than 250 degrees Celsius the first three times you use it. This allows the ceramics to adjust. After that, you can of course take full advantage of your Bastard!

THE FIRE

The Bastard is a ceramic barbecue and is always fuelled with charcoal. Only natural briquettes such as coconut briquettes are suitable for the Bastard. Use good quality charcoal with large pieces so that the Bastard does not get suffocated. Fill it to no more than up to the edge of the firebox.

Preferably light the charcoal with a lighter, such as the 'one minute lighter'. You can also use firestarter briquettes, but only if they are made of natural material. Never use chemical firelighters, spirits or other liquids!

NOTE THIS IS HOW YOU PREVENT A FLASH FLAME

The Bastard can of course become very hot. If you then open the lid quickly, a flash flame can occur. Always use barbecue gloves! When you lift the lid, first do that just a little and with an extended arm. This way, oxygen can reach the fire first, and you can prevent a flash flame.

CONTROLLING THE TEMPERATURE

It is not that difficult to reach a constant high temperature of, for example, 250 degrees Celsius or a low temperature of 80-90 degrees Celsius. You can also achieve a constant low temperature for up to 12 hours without adding new charcoal.

You control the temperature with the top ventilation disk and the bottom ventilation. To raise the temperature, you allow more oxygen into the Bastard by opening the top and bottom vents. The temperature decreases with less airflow in the Bastard. Then you close the top and bottom vents to a greater degree.

TIP Always use a plate setter for slow cooking at a low temperature. Do not let the grill get too hot. It does take hours to bring the temperature down.

EXTINGUISHING

Done? You only have to close all the air vents and you are ready to go eat. The charcoal fire will slowly extinguish itself due to the lack of oxygen.
TIP Do not throw away the charcoal immediately, as you might be able to use it again.

LEARNING BY BURNING

Smoking and slow cooking 65-135℃	Top ventilation Bottom ventilation
Roasting and baking 135-175℃
Grilling and making pizza 175-250℃
Intense heating 250-350℃

SAFETY FIRST

As with every barbecue, the Bastard also comes with a number of warnings and safety tips.

• Between the edges of the ceramic dome/lid and base/bottom, there is a black felt gasket. You should never remove this felt gasket, as this provides for a proper seal.
• As with any barbecue, it is not the intention that you use the Bastard inside the house or use it as a heater, as this places you at risk of carbon monoxide poisoning.
• Once the Bastard is in use, do not leave it unattended and keep children and pets at a safe distance.

• Never use petrol, turpentine, benzine, alcohol or other similar chemicals to (re-) light the Bastard.

• Do not use the Bastard on a wooden terrace or on other combustible surfaces such as dry grass, wood chips or leaves, and keep it at least 2 metres away from combustible objects.
  NOTE The Bastard can of course become very hot. If you then open the lid quickly, a flash flame can occur. Always use heat-resistant gloves! If you lift the lid, first open it only a little and with an extended arm. This way, oxygen can reach the fire first, and you can prevent a flash flame.

• Let the Bastard cool down completely before moving it. It is safer to pull a Bastard on a base with wheels than to push it.

CLEANING AND MAINTENANCE

CLEANING

Regularly remove the ash from the bottom of the Bastard. After a maximum of four uses, clean the barbecue completely by removing the fire ring and inner box and removing the ash.

NOTE When cleaning, hold the Bastard firmly and do not leave the lid open. Due to the lack of the counterweight from the inner box and fire ring, it can fall over.

MAINTENANCE

The Bastard can in principle remain outside all year round. Do you want the Bastard to stay at its best? Protect it with a Bastard rain cover. Small models are then best put indoors. The felt gasket that provides a seal between the ceramic dome/lid and base/bottom should be replaced after ± 40 uses.

In case of late replacement, the Bastard may be damaged.

READY FOR WINTER?

If you are not going to use your Bastard for a while, for example during the winter, we recommend the following:

• Clean it well, remove food residue, open the air slides and remove the cast iron top ventilation disk. This allows the Bastard to breathe best.

• If mould forms inside, this will not hurt anything! Resolve this simply by emptying the Bastard and burning a hot fire in it. It is then again ready for use.

• Regularly spray in the metal bolts and hinges with a light machine oil or WD40 and tighten them where necessary.
  Grease the cast iron top ventilation disc with sunflower oil before lighting a fire in the Bastard to let it burn off. This prevents rust formation. Repeat this every few months.

ROASTING

GRILLING

PIZZA BAKING

RECIPES

On the following pages you will find two recipes. For more recipes go to www.thebastard.com. There you will find more recipes to keep the Bastard smoking all year through. Or help your Bastard friends by sharing your own tasty recipes.

RECIPE

THE PLANKING SALMON

This is a guarantee of success. The smell and taste of the smoking cedar wood promises something very wonderful. How simple can be delicious. For us, this is a favourite that is often revisited.

FOR 4 PEOPLE - PREPARATION TIME: SHORT

WHAT TO BUY 1 / 2 salmon side of 500g - 1 tsp sesame oil, salt and freshly ground black pepper to taste - 1 tsp paprika powder - 2-3 tsp honey - 1 lemon, sliced. Also needed: large cedar plank - plate setter.

FIRE UP 160^ , indirect.

HOW TO COOK Allow the cedar plank to soak at least 1 hour in a container of water. Place salmon portions with the skin down on the plank. Read the top of each piece well with sesame oil and sprinkle with salt, black pepper and paprika powder.

Drizzle with honey and place one or two slices of lemon on each piece of salmon. Place the salmon plank on the grating above the plate setter of the Bastard and put on the lid. Let it cook for 8 to 12 minutes.

RECIPE

MOINK BALLS

Some ground beef in a ball with bacon around it.
That sounds like an incredibly good idea. Moink balls are a modern classic on the BBQ. In one bite, you find ground meat, bacon, rub, sauce and smoke.

FOR 4 PEOPLE - PREPARATION TIME: AVERAGE

WHAT TO BUY 400 g ground beef (not lean) 12 tsp sea salt - 1 tbsp chopped garlic - 12 tsp fresh-ground black pepper - 12 tsp dried oregano - 1 tsp dried parsley - 20 g Parmesan cheese, grated - 60 ml milk - 1 egg, beaten - 30 g spiced breadcrumbs - your favourite BBQ rub - 20 slices of bacon - your favourite BBQ sauce - honey. Also needed: plate setter - cocktail sticks.

FIRE UP 120^ , indirect.

HOW TO COOK Mix the ground meat with sea salt, garlic, black pepper, oregano, parsley, Parmesan cheese, milk, egg and breadcrumbs. Make balls the size of a golf ball and roll them through the BBQ rub. Wrap the balls with bacon and secure the bacon with cocktail sticks. Mix the BBQ sauce with the honey (two parts sauce, one part honey). Place the balls on the grate above a plate setter and leave them in the Bastard for about 45 minutes to 1 hour. Spread the sauce over the balls and leave them on the Bastard for another 30 minutes. For more recipes and inspiration, go to www.thebastard.com.

BASTARD ESSENTIALS

Do you really want to get the best out of the Bastard? Then you really cannot do without these handy accessories. Here you will find a number of possibilities, and on www.thebastard.com, you can see the overview of accessories.

ONE-MINUTE LIGHTER

Light your Bastard in no time without using starter briquettes.

BARBECUE BRUSH

Just washing off
a grill grate is of
course not how
it is done. Heat up
the Bastard well,
place the grate
over the hot
fire, and
brush the
grate with
a wire
brush.

CAST-IRON GRADE

Cast iron gives a more constant heat than stainless steel, and it conducts better, making it ideal for grilling so that you get perfect grill stripes.

RAIN COVER

Want to leave your Bastard outside so that you always have it quickly when you want to use it? Then this rain cover is ideal for protecting your Bastard from wind and weather. That way, it stays at its best.

PIZZA STONE

With the special ceramic pizza stone, you can make the most delicious pizzas with your Bastard.

CORE THERMOMETER

A good core thermometer is very useful for heating meat or fish to just the right temperature.

HOLEN SIE DAS BESTEAUS IHREM ,THE BASTARD"

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