Jump to content

JABF99

Guru Supporter
  • Content Count

    15
  • Joined

  • Last visited

  • Days Won

    1

JABF99 last won the day on May 17

JABF99 had the most liked content!

About JABF99

Profile Information

  • Gender
    Male
  • Location:
    Central Illinois USA
  • Interests
    Fishing Hiking Swimming
  • Grill
    Kamado Joe

Recent Profile Visitors

The recent visitors block is disabled and is not being shown to other users.

  1. The fishing boats would come in to Oistin's and they'd have what seemed like a zillion grills going. The food and music was to die for. I asked one of the guys cooking about the hot sauce he was using and once I found out, I was like you and found out where I could buy it and got 4-liters of it. Split it with my son who loved it as much as I did.
  2. That is a great tip. I need to try that. Half the fun of cooking is that we get to experiment and try to "perfect" these recipes. Sometimes they work and sometimes my "experiments" and tweaking fail, but I do enjoy pushing the envelope looking for new ways of cooking. One of the most exciting things for me right now has been the introduction to kamado cooking. I just received my first kamado grill a few weeks ago and these are my first baby steps on the kamado cooking journey. I have been cooking all of my life though, and now have around 600 recipes (some have been passed down from my mom and her mom as family recipes). Now I am having fun seeing if my favorite recipes can translate to kamado meals. So far they are. And the results have been that the recipes turn out even better when cooked on the kamado. Since I'm retired now I have the time to do this, and my wife does enjoy the meals too. When I bought the Kamado Joe she was skeptical about paying that much for a grill, but now she's definitely a kamado convert - bigtime :-) But to get back to your comment, I think that's a great point. I need to try that next time. Thanks for the tip.
  3. This recipe was inspired from our family vacation, years ago in Barbados where we came to love fresh cooked Mahi Mahi there. They also have a scotch bonnet hot sauce there that is incredible. Some day I'd love to go back there. My preference for cooking pizza is in a cast iron skillet. I do have a KJ pizza stone but prefer pizza on cast iron. I also prefer a thicker Detroit style pizza with a thick buttery crust - almost a bread-like but crunchy, chewy and thick crust. And I love the Detroit thick caramelized cheese with it browned up around the edge of the cast iron. This is perfect for a kamado cook. There are 4 parts to making this Barbados Caribbean Mahi Mahi Pizza - dough/crust, pizza sauce, fish prep/cook and then putting it all together on the grill. I made the crust from scratch but it is fine buying pizza crust, or using your own pizza crust recipe. This just happens to be my favorite. My sequence of putting it all together is: 1. If you're making your own sauce you can do this ahead of time if you prefer, or you can just buy a sauce you like. 2. Pre-cook crust for 10 minutes 3. Cook your fish for 6 minutes (3 minutes per side) 4. Put all of this together and cook your pizza on the grill. It took about 25 minutes of final cooking at ~425 degrees. Pizza Dough Ingredients: I know it is recommended to use special flour and no sugar in pizza dough recipes, but I prefer to use King Arthur Unbleached Bread Flour and yes, sugar. I just make sure I watch my crust so I don't burn it. 1.25 cups water 2 tablespoons butter 2 teaspoons sugar 3⁄4 teaspoon salt 1 package of yeast 1 tablespoon flour 3.25 cups flour Pizza Crust Instructions: Mix the butter, sugar, and salt into the warm water. Stir in 1 tablespoon flour and the yeast (Can use 1 Tablespoon yeast in place of the packet). Put flour in a large bowl; stir in yeast mix. Stir thoroughly; turn onto a floured board and knead. Knead in as much of the flour as possible to make a satiny dough; if dough is sticky add more flour a tablespoon at a time. Put dough in a greased bowl and turn to coat. Cover with a clean damp towel and let rise til double (about an hour) Punch down; roll it out in a large circle for the skillet and put it into a buttered, cast iron skillet. It will probably not let you cover the entire bottom of the skillet right now, and no worries, just make it as close to the skillet edges as you can. Let it rise a 2nd time for about an hour Now you will be fine pushing the dough to the edges of the skillet as the dough relaxes by now and lets you work it better. The Sauce: The sauce can be any pizza sauce that you prefer. I made mine from scratch on the kamado earlier this week, by slow cooking diced tomatoes, onions, mushrooms, Jalapeno and Poblano peppers, and my favorite seasonings. I put this in a small dutch oven, uncovered, on the kamado and slow cooked it for ~2 to 2.5 hours at 250 or so. I did put the dutch oven lid on during the last half hour of the cook. I had a some oak wood in with the lump charcoal for a bit of smoke. I stirred it a bit every half hour or so. This makes a sauce that is smoky, with some kick due to the peppers, and I leave it a bit course with ingredients rather than food process it to smooth consistency. It is pretty thick due to cooking so long. Light the grill and bring it up to 400-degrees. Instructions for the Mahi Mahi Marinade fish for 45 minutes in fridge. The marinade is: 1/4 cup of lime juice 1/4 cup of olive oil 1 Tbs honey 1/4 tsp of cayenne pepper put it in a zip lock bag for 45 minutes Pull them out of the fridge and I used my favorite blackening seasoning on the fillets. I cook the fillets on the grill for 3 minutes on one side, and then flip them and brush them with this lime/honey glaze: 2 Tbs lime 1 Tbs of balsamic vinegar 2 Tbs olive oil Pinch of fresh ground black pepper 1 Tbs honey Cook the fillets at 425 degrees (I had some white oak wood with the KJ lump charcoal) Grill 3 minutes then turn and add the lime-honey glaze the cooked side. Cook for 3 more minutes Pre-cook the pizza crust at 425 degrees for 10 minutes I cook my pizza in an olive oiled cast iron skillet (mine is an 18" skillet) Brush melted butter to coat the precooked pizza crust on both sides & I flip it over so that the most browned side is now up, and I can add my pizza ingredients to that side. Pizza Ingredients: I really do not fuss over the measurements and these are just approximate amounts. Add ~1 cup of sharp cheddar cheese, Add ~ 1 cup of aged Parmesan, sliced off the block cheese, (Sargento has a great offering of this that I dearly love) Add ~ 1/2 cup of thin sliced onions. I did marinate my onion slices for about an hour in a mix of balsamic vinegar, olive oil and sugar. You don't need to do this. I just like my onions this way. Add your pizza sauce in whatever amount you think is good for you Add/sprinkle in 1-Tablespoon of fennel seeds Add the fish (cut into chunks to whatever size you prefer... I like 3/4 to 1-inch or so chunks of fish. Sprinkle in about a half cup of diced green onions & 1/2 cup of diced Cilantro (stems and all, but diced) Top with 1-cup of Italian cheese and 1/4 cup of blue cheese Season the top of this with your favorite pizza top seasonings or just salt & a bit only of fresh ground black pepper Cooking the Pizza: Place pizza into the Kamado at 400-425 degrees and check after 15 minutes. My pizza was beginning to get a golden brown crust at this point. I cooked it an additional 10 minutes and it was perfect crust and top also. The cheese that was in contact with the cast iron skillet had caramelized into a wonderfully sweet tasting and crunchy treat. If you like Mahi Mahi, and Caribbean cuisine, you may like this pizza. We love it.
  4. Thanks for your help, and others here who have helped me with the questions that I have had about various things these past couple months as a newbie to kamado cooking. After experimenting with the smoke question I had, I realized I was "over thinking" this and I don't need to have a container for my hardwood. It seems to be working fine just placing the wood on the coals... at least it is working fine for me. I did read a lot before my kamado arrived and it was a great help preparing me for learning to cook this way. But in hindsight I realize there is no substitute from just jumping in and actually cooking on the grill. I've had failure and successes, but throughout it all I have learned a lot by doing. I now feel comfortable with the smoke part of it all. And I'm having a lot of fun with the overall cooking on the new grill (it's a Big Joe III). It's a fun journey as I am cooking a lot now on the grill... I'm newly retired and so I have the time to relax and cook often outside on it. Thanks (to everyone here) who have helped me get started. I had no clue when I began with the new grill and now I feel more comfortable with the basics anyway. I just had to jump in and start grilling :-)
  5. These are a bit crumbly too, but fine for wraps. They can be made less crumbly, but I purposely like to keep the binder ingredients to a minimum because I like the burst of flavor that this recipe provides. I intentionally keep the ingredients course when I food process them because I am going after a rougher and more crispy texture that I really enjoy. When I put too much binder stuff in the recipe and/or food process the ingredients until it's too putty-like, then I think it is just not as flavorful. You can probably be okay if you fry rather than bake (I don't know for sure) but I am trying to keep my calories down right now - and still eat food that I dearly love. So I bake my falafel now. I actually like it better baked now, than the fried stuff I used to eat. The key is in the seasoning, and veggies (like the Jalapeno) that just make these burst with flavor. The mushrooms also give them a great flavor too... it's just not the same taste at all if you skimp on them. The smoke flavor just makes this a dish on an entire different flavor level. Night-and-day better. That did surprise me. It was much better than I anticipated, and the oak wood was a good choice too. Perfect smoke flavor. There are a lot of ingredients in this, but it is easy to make due to the fact you just toss the ingredients into the food processor. It's so easy then to just put it in the fridge and later just make the falafel balls and put 'em on a cast iron skillet on the grill to smoke up. I do like the SloRoller so far too, when I smoke stuff. You don't need it, but it is a nice feature I think.
  6. I think they may not be firm enough and would break apart. I had to laugh... my wife liked them so much she wouldn't let me freeze the leftovers. She wants them refrigerated and have them tomorrow again. I worried she wouldn't let me buy this kamado initially. She wasn't too keen on us spending that much money on a grill. Now she is a bigtime fan. She really likes the food we cook on it.
  7. I'm new to kamado cooking and just trying to learn how to cook on it. My first meal was a disaster. But gradually I am beginning to get the hang of it. I do enjoy cooking on a Kamado and am trying to cook some of my favorite meals on it. One of my favorite meals is a homemade falafel wrap. I tried cooking them on the Big Joe tonight and they turned out very well - better than I thought possible. I searched the Internet initially to find a falafel kamado recipe but couldn't find anything, so thought I'd post mine in case anyone likes falafel. A disclaimer here... these are obviously not traditional falafel. It's our recipe twist. Ingredients: 1 15-ounce can chickpeas (rinsed and drained) 1 15-ounce can of black beans (rinsed and drained) 3 large cloves garlic (chopped) 1 Jalapeno 1/2 of a red or yellow onion of medium size 1/2 red bell pepper 2 green onions (chop up about half the greens too) 1 tsp lemon juice 1 tsp lime juice 2 Tbsp of good clover honey 6 medium mushrooms 1/2 cup whole grain oats 1/4 cup of flour 1/4 cup chopped almonds 1.5 Tbsp curry powder 1/4 tsp cumin 1/4 tsp smoked paprika dash of nutmeg dash of cinnamon dash of soy sauce dash of teriyaki sauce 1/2 bunch of Cilantro cut up in small bits (even the stems) 2 Tbsp tahini 1 pinch each sea salt and black pepper Instructions: Add all of the ingredients to a food processor and pulse/chop, but being careful to not overdue this. You want the ingredients a bit course for better texture. Store the mixture in the refrigerator for about 6 hours to let it marinate flavors. I bake my falafel instead of frying it, and this translates very well to smoking in the kamado. I used Kamado Joe Big Block XL Lump Charcoal and added some aged white oak wood I have. I made the falafel into large balls and placed them into a cast iron skillet (this makes enough that you can freeze the leftovers). I set up the Big Joe with the SloRoller over the firebox and had the grill at the highest level. The smoking temp was kept around 250-degrees for about an hour. I worried about the falafel being too dry if I cooked it this long, but it was perfect - crunchy on the outside and moist on the inside. Anyway, after that first hour I then turned the falafel over and brushed a small amount of the honey on the top, and then let it cook for another 30 minutes. I did make sure I didn't burn them. I wanted it crisp and crunchy on the outside and moist inside - and you gotta watch you don't burn these. If you try this, just keep an eye on it. I warmed some whole grain wraps in the kamado and then put together the wraps. My wife and I like fresh avocado slices in the wraps with some lettuce (tomato if you have it) sprinkled some sunflower seeds over the lettuce too. Top with a line of good ranch dressing and we love "Sweet Baby Ray's Honey Mustard" on them too. These smoked falafel wraps were fantastic. LOL, I wanted to get a photo of the finished assembled wraps but we wolfed them down before I got that accomplished :-) These are the only pics I took. The bottom line is that falafel is amazing smoked.
  8. Would this also work if smoking at a low temp smoke (like for smoking fish/salmon) where the dome temp is kept at or under 170-degrees? Would you still get a good smoke? This smoking with a Kamado Joe is all new to me. But I do like your idea of using the small dutch oven for the wood chunks. Most of my smoking though, will be for fish and vegetables. Not all, but most.
  9. I noticed that in the video, "Kamado Joe SLoROLLER Roasted Chicken" that you placed a small chunk of cherry on top of the Sloroller to produce smoke. The grill was at 425-450 degrees. Would this also work at lower temps like in your video "Kamado Joe Smoked Salmon" where the grill temps are around 160 to 170 degrees? Does it still produce enough smoke for the salmon? Or is it better to put the wood chunk in the firebox?
  10. I am new to Kamado cooking. While waiting for my first Kamado Joe to be delivered, I've been reading in this forum and watching the videos, in preparation. I learn best by doing. But figure I am clueless right now about it all and need a base of information. I will be using the KJ lump charcoal. I also have a wood pile of aged white oak that I can use for smoking (I want to try and smoke salmon). I liked the smoke video and I get it that less is more. But is there another option other than using the heavy aluminum foil? I'm probably worrying about nothing here, but I've read about health risks associated with aluminum with food. I've also read where this is not the case. I want to err on the side of caution though. I figure if there is another way I'll not do the aluminum. Is it okay to just use chunks of the white oak as it is? Or is this going to make for a harsh smoke taste?
  11. I just ordered one through our local KJ dealer, "Backyard Pool and Patio" in Bloomington, IL. They have great reputation locally and they deliver and set up the grill. It will be delivered on Monday (I ordered it a few days ago). I appreciate the deliver and setup due to the Big Joe III weighing 487 pounds. My old Honda Civic wasn't gonna get the job done hauling it home :-)
  12. Welcome from one new guy to another... I just arrived yesterday to this forum :-)
  13. I just ordered the Big Joe III this morning from our local KJ dealer. This is my first Kamado grill (been wanting one for years but couldn"t afford one). I just retired and my good wife told me to go ahead and finally buy the KJ as a retirement gift. The dealer said the grill will be here early next week and they will deliver it and set it up for us. The grill weighs 487 pounds, so I am thankful for their help. I can't imagine a grill that weighs that much. I can't wait to begin learning how to cook on it.
  14. Hi, I have been hoping for years to be able to buy a Kamado grill but thought I'd keep my charcoal grill until it was worn out. It finally died last fall but I was still hesitant to invest in a Kamado due to the cost. Recently I retired and my good wife told me to go ahead and get a Kamado. How cool is that? So this morning I went ahead and ordered a Kamado Big Joe III, the 2019 model of Big Joe. We wanted a grill that could cook for groups when we entertain, so thought the bigger grill would be worth the extra cost. We love to grill out a lot but using a Kamado will be 100% new to me. That's why I joined this forum here - I'm sure I'll need advice from you folks. I am grateful for this place. - Dave
×
×
  • Create New...