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Lumpy_Coal

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  1. Like
    Lumpy_Coal reacted to keeperovdeflame in Tired of cooking the same stuff?   
    I came up with this a couple of years ago because, we were tired and hungry and needed to cook what ever was in the fridge and pantry. It became a family staple with a number of variations. I am cooking the one shown here on my gasser, but the dish was formulated on my Egg. So what is it. Simple, take the number of bone less chicken thighs you need to feed whom ever you are cooking for. Lay a sheet of plastic wrap on your cutting board with the thighs on top, put another layer of plastic wrap on top and pound them thin. In this variation I made a mixture of canned Hatch green chilies , ( in the late spring and summer I use fresh roasted hatch I get at the market), sliced green onion, and Hatch enchilada sauce. I slather the thighs with the chili mixture and then some Mexican cheese. Next , you roll the suckers up and tie them together  with butchers twine. Grill until they have an IT of 175, they are thighs so they can actually go to 180 and stay moist and delicious. Take some of the enchilada sauce and heat it in a  pan on your grill. I use and avocado, tomato, salad as a side. You can use Spanish rice, corn, pretty much anything. Variations include Italian with olive tapenade, sun dried tomatoes, and roasted garlic. Or Greek, with feta cheese, sliced olives, roasted garlic, fresh tomatoes  etc. Tastes amazing and works for kids, as well as  adults. Try it you will like it. Heres a couple pics of tonights dinner.  I have cooked this in a number of variations, it's always, quick, delicious, and a crowd pleaser. Only thing you can really do to screw it up is to forget to cut the strings before you serve it. How do I know that, don't ask. 
     



  2. Haha
    Lumpy_Coal reacted to andiamhappy in Warped Metal Firebox Ring   
    Ha. To each their own. This issue plagues only newer Kamado Joe models. Not any other high end brands. Why not then fix it for all? 
     
    I can sit here and justify my purchase, but once in a while, I prefer to hold companies accountable.
  3. Like
    Lumpy_Coal reacted to Polar Bear in Warped Metal Firebox Ring   
    Because no other brand offers a fire box design like this?
    All the other manufactures are content to stick with the single piece design and simply replace them all under warranty at some point when they eventually crack 
  4. Like
    Lumpy_Coal got a reaction from philpom in Looking for a pressure canner   
    We have a Mirro pressure canner that we got used for a good price, it works but I would go with All American in a heart beat.  
  5. Thanks
    Lumpy_Coal reacted to Polar Bear in iKamand v2   
    You can switch it between the two but you'll need 2 mounting brackets, one for each grill 
  6. Like
    Lumpy_Coal reacted to TKOBBQ in Mini Jerk Chicken   
    Like some good jerk chicken and that looks like it would fit the bill, nice job.
  7. Like
    Lumpy_Coal got a reaction from TKOBBQ in Mini Jerk Chicken   
    I love jerk chicken!  Even better when it’s cooked on the mini!  

  8. Like
    Lumpy_Coal got a reaction from Scott Roberts in Mini Plate Setter   
    Haha, I finally got around to getting a platesetter for my mini!  Splurged and got a new ring and firebox too!  Love this little guy.   


  9. Like
    Lumpy_Coal got a reaction from Scott Roberts in Mini Jerk Chicken   
    I love jerk chicken!  Even better when it’s cooked on the mini!  

  10. Like
    Lumpy_Coal got a reaction from Vanole in Mini Jerk Chicken   
    I love jerk chicken!  Even better when it’s cooked on the mini!  

  11. Like
    Lumpy_Coal got a reaction from BURGER MEISTER in Mini Jerk Chicken   
    I love jerk chicken!  Even better when it’s cooked on the mini!  

  12. Like
    Lumpy_Coal got a reaction from Edward Cook in Pizzas   
    Made six pizzas on by Classic and my Big Joe last night.  Turned out great.  Temps were 450-500. I’m learning to let the kamado(s) come up to temp slower and spend more time heat soaking.  Also, to reduce stress and avoid ruining pizzas, I set the oven to low broil in case there’s a need to finish the top more so people will get desired crust...finishes perfect and you still get that same great taste.  


  13. Like
    Lumpy_Coal got a reaction from Mac in 1 cooking surface to rule them all   
    I think if you only do one type of cooking, you only need one type of surface.  
     
    I use pizza stones, cast iron pans, grates and rotisserie.  
  14. Like
    Lumpy_Coal got a reaction from JeffieBoy in Gravy on Kamado?   
    Maybe I’ll have to start doing something like this and just make extra broth too freeze and make gravy when needed.  
  15. Like
    Lumpy_Coal reacted to JeffieBoy in Gravy on Kamado?   
    @Lumpy_Coal we are lucky, we have a local butcher who sells tubs of really good premade frozen gravy, beef or turkey.  I usually keep one or two of each in the freezer.  When I plan on making gravy off the Kamado, my wife will defrost and heat up the “indoor gravy”.  Easy peazy! And it’s good quality. 
  16. Like
    Lumpy_Coal got a reaction from JeffieBoy in Gravy on Kamado?   
    The only time I haven’t liked the gravy from the drippings is when I added smoking wood to smoke a turkey.  I found the gravy, and turkey for that matter had way too much smoke flavour. Because of this I started doing indoor and outdoor gravy for people’s taste preferences.  Outdoor is as described above.  Indoor, I put neck, wingtips and giblets in a pot along with chicken stock, apple, onion, herbs, carrots and chicken broth (everything I have in my drip pan) and simmer it for several hours on low while the turkey is cooking and then make the two different gravy’s.  Actually I usually make a third gluten free gravy for my ciliac brother in law as well. 
  17. Like
    Lumpy_Coal reacted to keeperovdeflame in Gravy on Kamado?   
    As long as you don't set your drip pan directly on your deflector where it will overheat and fry then burn anything in it. I the drippings from turkey, prime rib, and such to make gravy, au jus, and sauces.  I usually start off with some chicken broth or beef broth in the pan. Use something to create an air space between your deflector and the bottom of your drip pan. Some folks us copper elbows, others use large bolt or nuts (nothing galvanized because of the vapors it puts out when heated). Other folks use a long sheet of aluminum foil rolled into a long sausage or snake shape and then made into a wreath to set the pan on. Personally, I use ceramic kiln blocks that make a 1  5/8 air gap between my stone and my drip pan. Just remember to check the liquid in the pan during the cook so you won't burn the drippings. I usually wrap the liver, heart, giblets, and neck in 3 piece thickness of aluminum foil to make a water tight pouch, I add some broth and olive oil also with some herbs and garlic. Also, I often pull my drip pan during the cook, and replace it with a fresh one. In my mind the ingredients for gravy cook pretty quickly and don't need to be in the for the entire cook.  Hope that helps. 
  18. Like
    Lumpy_Coal reacted to adm in Gravy on Kamado?   
    What he says!

    I did a spatchcocked Turkey last week, and that was my original plan, but I ended up putting the bird on a rack over a sheet pan as in the picture below. (You can see another drip pan underneath - which was the original plan. This was set up off the heat deflectors...) The sheet pan was full of onions, carrots and celery and some sprigs of thyme and sage. I then added a bottle of white wine.
     

     
    I cooked the turkey for 2 hours and the juices from the bird mingled with the wine and veggies came out great. I got a bit fancy and made a separate turkey stock with the giblets, backbone, neck and more veggies, then combined that with the pan juices and a roux to finish the gravy off.
  19. Like
    Lumpy_Coal got a reaction from KismetKamado in A Little Double Kamado Action   
    Fired up the KJ Classic and the Mini BGE today.  In the Classic I cooked up a nice meatloaf and in the Mini I did a “California Roll”.  The California Roll is something our local butcher makes up pork tenderloin seasoned and wrapped with chicken breast then bacon.  



  20. Thanks
    Lumpy_Coal got a reaction from TKOBBQ in A Little Double Kamado Action   
    Thanks, the California roll is good, adds something different to the menu. I tried to google it but only came up with sushi rolls.  
  21. Thanks
    Lumpy_Coal reacted to KJH in A Little Double Kamado Action   
    It is called California Chicken Barbecue Roll.  There are several version of the recipe on line.
  22. Like
    Lumpy_Coal reacted to Vanole in Mini Plate Setter   
    @Lumpy_Coal thanks so much for quick turnaround. My nephews birthday is coming up so now I know what I am getting him. Thanks again.
  23. Like
    Lumpy_Coal got a reaction from Vanole in Mini Plate Setter   
    It did require a new ring as the design was different to accommodate the legs and I just wanted a new one. 
     
    I’ve seen post in the bge forum where a guy uses an extra ring to raise the grill up more.  I wanted to try this plus my original ring although was still together did have a crack.  
     
    I also saw in another post where someone modified his old ring to accommodate the square legs of the platesetter. For the small extra price of the new ring, I opted to get another.  It is only a mini after all, parts are cheap when compared to the big eggs.  
  24. Thanks
    Lumpy_Coal reacted to TKOBBQ in A Little Double Kamado Action   
    It all looks good and that roll sounds interesting. 
  25. Thanks
    Lumpy_Coal reacted to Rob_grill_apprentice in A Little Double Kamado Action   
    Good looking meal. 
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