kamadoclub_ireland

kamadoclub_ireland KamadoCLUB Diamond-Cut ceramic grills, healthy natural cooking

🔥👌🏻
08/05/2026

🔥👌🏻

@ 🔥KamadoClub PRO 3 MATTE — more than a kamado grill.KamadoClub PRO 3 — the best matte grill model from the KamadoClub P...
08/05/2026

@ 🔥

KamadoClub PRO 3 MATTE — more than a kamado grill.

KamadoClub PRO 3 — the best matte grill model from the KamadoClub PREMIUM generation.

Advantages of the KamadoClub PRO 3 MATTE:

✅ 3 cm thick body — YES
✅ 7-piece segmented firebox with unlimited warranty — YES
✅ Latest-generation automatic lid control system — YES
✅ Latest-generation matte finish without visible micro-cracks
✅ Metal side shelves — YES
✅ Dual-direction airflow regulator with rain protection — YES
✅ Lower leg structure with a special shelf — YES
✅ Reinforced grill fastening elements and cooking accessories — YES
✅ Larger ash collection container — YES
✅ High-quality included accessories — YES
✅ Unlimited warranty for the body and lid — YES
✅ PREMIUM quality — YES

Unit 4, Carrow House, Oranmore, Deerpark Industrial Estate, Co. Galway, H91 EDK7, Ireland

🔥🔊👏 Welcome to Ireland — KAMADOCLUB PRO 3 PREMIUM, MATTE 😍@
06/05/2026

🔥🔊👏 Welcome to Ireland — KAMADOCLUB PRO 3 PREMIUM, MATTE 😍@

06/04/2026

We sincerely apologize for the delay.
While our showroom is not yet fully set up, our office remains open as usual from 10:00 a.m. to 4:00 p.m., six days a week. Our new address is:
H91EDK7

A whole duck?Marinate:- 4 units orange juice- 5 cloves of garlic- 3 spoons of honey- 3 spoons of soy sauce- 1 spoon of m...
05/09/2025

A whole duck?

Marinate:
- 4 units orange juice
- 5 cloves of garlic
- 3 spoons of honey
- 3 spoons of soy sauce
- 1 spoon of mustard
- 1 teaspoon of smoked pepper
- salt
- rosemary

Plum Sauce:
- 500g of plums
- 1 blue onion
- ginger
- 5 cloves of garlic
- 5 spoons of soy sauce
- 3 spoons of honey
- 3 spoons of rice vinegar
- 3 spoons of siracha sauce
- olive oil
- used it as a sauce and glazing for the duck later.

Method:
- with oil, fry onion with garlic
- add the plums, the rest of the ingredients and marinate until the plums soften, later we blend everything
- prior to frying the duck, I injected it with the marinate used to marinate the duck itself.
- our chef added potatoes and pears to fry in oil. season to taste, however our chef used our vegetable seasoning. this was then placed onto our pot holder, some water was added to the mix.
- Place the duck itself above, onto a silicon mat to prevent the duck sticking to the grates.
- Cook for 3 hours at 150C
- Before taking the duck out, the duck was glazed all over with the plum sauce.

05/09/2025

We’re open until
6:00 pm today!

chanterelle mushrooms:- fry on oil and a chunk of butter with onion in a cast iron pan, once all liquid evaporates, toss...
29/08/2025

chanterelle mushrooms:
- fry on oil and a chunk of butter with onion in a cast iron pan, once all liquid evaporates, toss in some salt and pepper. Pour in some cream, allow it to marinate without the cream coming to boil, before ceasing to cook, add in some dill.

Potatoes:
- boil them to completion, fry with butter in a cast iron pan, add some salt just before ceasing to cook and then some finely chopped garlic and lots of dill.

Duck breast sashlik, this was gorgeous.
- slice it up into 3 pieces, I had 2 so I ended up with 6 pieces.
- Marinate: 2 onions, salt, a herb rich seasoning(we used to sell hmeli suneli), pepper, spoon of tomatoe paste, and a spoon of ajika sauce(this is a must) and let it sit in the fridge for 2 hours.
- skewer them, fry every side WITHOUT burning the skin)

29/08/2025

Come by—we’re open until 5:30 pm today!

Duck Breast:- Breast: marinate using favourite seasoning, a very suitable is something that includes cloves, they are gr...
22/08/2025

Duck Breast:
- Breast: marinate using favourite seasoning, a very suitable is something that includes cloves, they are great for duck. Make cuts on the surface.

we cook using deflector plates at 110C, using the smoking method up to 40C(orange wood chips).
without deflectors 220C on a cast iron plate fry up to 55C inner temperature.

Mango Salsa:
- Mango
- Sweet red pepper
- Marinated jalepeno
- red onion
- Coriander
- Salt
- Lime juice

to further enhance the taste, plum jam was great for this dish.

Duck BreastThe Duck Breast:- we cook using deflector plates at 110C, using the smoking method up to 40C, without deflect...
15/08/2025

Duck Breast

The Duck Breast:
- we cook using deflector plates at 110C, using the smoking method up to 40C, without deflectors 220C on a cast iron plate fry up to 55C inner temperature.

Pea Porridge:
-defrosted boiled peas
- garlic
- Cream
- Salt, pepper
- blend it all
- grated hard cheese
- warm up on low heat, so that the cheese melts

Pear:
- slice in half and clean up
- fry both sides on pan with ghee until it softens
- blue cheese, wait until it melts, garnish with walnuts

Address

Unit 4, Carrow House, Oranmore, Deerpark Industrial Estate
Galway
H91EDK7

Opening Hours

Monday 10am - 1pm
2pm - 4pm
Tuesday 10am - 1pm
2pm - 4pm
Wednesday 10am - 1pm
2pm - 4pm
Thursday 10am - 1pm
2pm - 4pm
Friday 10am - 1pm
2pm - 4pm
Saturday 10am - 1pm
2pm - 4pm

Website

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