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KJKiley

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KJKiley last won the day on May 27

KJKiley had the most liked content!

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  • Gender
    Male
  • Location:
    Tampa Area
  • Interests
    Traveling, scuba diving, hunting & cooking
  • Grill
    Kamado Joe

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  1. I decided to incorporate both red and purple into a Thanksgiving leftover inspired shepherd’s pie. Ingredients: 3-4 each red and purple sweet potatoes ~12 oz brussel sprouts, halved ~4 oz stuffing mix, prepared with chicken bone broth ~2 cups diced chicken or turkey 1 cup chopped pecans 1 cup dried cranberries (or cranberry sauce, if available) Cinnamon Maple Syrup Butter I fired up the Joe and let it settle at about 400. I tossed the sprouts in a little olive oil and salt and pepper, washed and dried the potatoes and tossed everything on for about an hour. Scoop out the potatoes into separate dishes, add ~1 tsp cinnamon and 2 tbsp butter to each, in addition to ~1 oz maple syrup and stir until smooth. Given the density difference, I also added a splash of milk to the purple. Combine the remaining ingredients in the baking dish and top with the sweet potato mixtures (spoon…or pipe if you want a prettier presentation). Bake for about 30-45 more minutes at 400; serve warm.
  2. It's definitely older...Wagner Ware Half Skillet/7A out of Sidney, OH. Looks like it was made between 1925 and 1959, so I probably got it from my grandparents via my Mom. Both sides of my family used A LOT of cast iron, so I have a few older pieces.
  3. I fired up the Joe with one leftover bit of hickory for a touch of smoke, and let it settle in at 350. The rolls went in first, and I eventually bumped up the temp to 375 to get the color I was looking for. I started the salmon in a pre-heated (about 550) skillet then finished on the Joe for about 12 minutes. The salsa was left over from a previous cook, but went really well with this dish, too. Finally I sautéed the asparagus with a little butter and finished with a bit of lemon juice.
  4. So this is my completely/mostly unscientific run at this topic. My goal was to eliminate as many variables as possible. The plan: - Ideally time the cooks so both the reverse sear (RS) steak and forward sear (FS) steak finished at about the same time - RS steak off the KJ at 125 for sear - FS steak of the KJ at 135 to rest I started with a couple of SRF 8 oz filets; rubbed both with Primal Palate Steak Seasoning and let rest overnight. I set the KJ to 225 and added a few chunks of hickory. While the temp came up and stabilized I fired up the gasser and let it stabilize just north of 550. I put the RS steak on the KJ and started the FS steak on the 550+ cast iron for ~ one minute per side and about 30 seconds on the edges (~3.5 minutes total), then added the FS steak to the KJ. I pulled FS steak at 135 and let it rest. I wasn’t sure how the timing would work out between the two, and ended up pulling it about 10 minutes before the RS steak hit 125. Not surprisingly, the forward sear gave it a good temp headstart, so it ultimately got to rest a bit longer. I was busy with the RS steak and failed to get an internal temp after 5 minutes. I pulled the RS steak at 125 and followed the same sear plan. It hit about 130 internal after the sear, and was just over 135 after resting. Personal observations: - Both steaks had a uniform internal cook; good medium rare for both - The RS steak had a slightly better crust; assumption is because the FS steak hit the cast iron while cold vs the hotter surface of the RS steak - My taste tester/wife enjoyed both, but didn’t note any discernible difference between the two (while also noting she apparently isn’t a big fan of Wagyu) - I liked both, and thought the FS steak was noticeably more tender; not a great data point since it was two different steaks so maybe two different cows, but just my observation Not sure which way I’ll go in the future, and may try more iterations to see if I can repeat the results. In any case, I’ll be eating steaks off the KJ.
  5. For grits and shins I may try both methods simultaneously this weekend, eliminating as many variables as possible. If I do, I'll post the process, pics and my (and more importantly, my taste tester's) thoughts.
  6. The bacon wasn't quite fully rendered, so wasn't very crispy. I think I could lower the temp a bit (300 or 325 vs 350) and get a longer cook to better render the bacon and get it crispier.
  7. I like the versatility of meatloaf- literally throw anything you like into it as it's tough to really mess up. I'd made Scotch eggs before, but not on the kamado, but saw someone else post a pic and thought I'd give that a go.
  8. Thanks; they both came out really well and are indeed tasty.
  9. Decided to fire up the KJIII on this dreary afternoon. Here’s the ‘recipe’ for each: Scotch eggs Hardboiled a half dozen eggs Wrapped each in ~4oz sausage (I used some maple I had from a hog I killed) Left in the fridge overnight to better set Added some various rubs to a few just for something different (apple pie spice on one- haven’t tried it yet) Smoked at 350 with apple wood Pulled when the meatloaf hit 130ish; they were north of 175, so could have pulled earlier Meatloaf 1.5 lbs maple sausage ~20oz ground turkey 12 oz gouda chunks 3-4 med to large apples (I like crisp, tart apples), large dice 3 eggs ~1.5 cups bread crumbs 4-5 garlic cloves, minced 3-4 oz Grilled Apple sauce/glaze, plus more for basting later 2 packs bacon (I used some apple wood smoked and maple) I sautéed the apples in EVOO until soft, adding the garlic at the end for a minute or so. Combine all ingredients except the bacon and mix thoroughly by hand. Line an angel food pan with bacon. Add meatloaf filling, cover and refrigerate overnight to set. I put a piece of parchment paper on top of the pan, then my pizza peel. I gently turn the whole thing over and the meatloaf slides out, and holds its shape since it’s cold. The parchment paper/pizza peel also helps in transportation and sliding it onto the grill. Also, cut the center out to let the grease drain or the bottom will be a soggy mess. I fired up the KJIII to 350 with some apple wood. It went about an hour and 15 to hit 150ish when I pulled it.
  10. This month's challenge is a culinary trip around the world and is inspired by the previous months' challenges. The courses include something representing each of the prior months. We’re starting off in the (Southern) Middle East Hors de Oeuvres- Bacon-Wrapped Dates (Nothing Fresh/Nothing Frozen, Anything Goes & Five Ingredients) + Mint Tea Pre-cooked bacon Dates (preferably pitted) Pecans Stuff date with pecan, wrap with half slice of bacon; heat in oven or smoke on grill. From the Middle East we’re going to head west for a little Greek-inspired salad. Salad- Greek Sweet Potato Salad (Anything Goes) Courtesy of Delish- https://www.delish.com/cooking/recipe-ideas/a23362341/sweet-potato-salad-recipe/ I didn’t quite double it. We’re going to cruise from Greece across the Med to Italy for some bruschetta. Appetizer- Bruschetta (Five Ingredients & Anything Goes) Loaf of Italian or French Bread Parmesan Scallions Basil Tomatoes EVOO Dice 3-4 Roma tomatoes, 2 scallions and ~1/4 cup basil; marinate in EVOO. Spread EVOO on bread and grill or toast. Add topping to grilled bread and garnish with shaved parmesan. The next stop on the world tour is in Thailand for some spicy Tom Kha Goong, washed down with a sweet and refreshing Thai Iced Tea. Soup- Tom Kha Goong (Soup & Anything Goes) + Thai Iced Tea 6 cans (~15 oz each) Coconut Milk ~ 1lb Shrimp ~300 g Mushrooms 6-8 Kaffir Lime Leaves 12-15 thin slices Galangal Lemongrass (6-8 TBSP paste or 6-8 stalks) 3-4 Thai Peppers, thinly sliced (add more if you want extra spice) 3-4 Scallons, diced 5-6 Tomatoes, large dice 6 TBSP Fish Sauce Lime Cilantro Heat coconut milk to almost boiling, add vegetables. I find it easier to add the galangal, lemon grass (if using stalks) and lime leaves in a cheesecloth bag to aid in removal after cooking since they’re tough to chew/eat). I simmer for at least 30 minutes (or longer if I have the time) to let the flavors come together. Add shrimp shortly before serving. Garnish with cilantro and a squeeze of lime. After the Thai soup we’re off to Europe for some German-inspired wild boar with apples and haricots verts amandine. Main- Wild Boar with Apples & Haricots Verts Amandine (Anything Goes and Beans) 2 Wild Boar tenderloins, fresh from a local farm Apple Glaze 8 Apples (I prefer Granny Smith and a tart red- used Sweetango this time) Cinnamon Butter ~ 2 lbs Green beans ~ ½ lb slivered Almonds Lemon The tenderloins were dry brined overnight, with a little cracked pepper added right before grilling. It was direct heat over the coals (dome temp was ~400), then indirect until ~155F. Glazed with warm Roasted Garlic and Apple sauce before serving. The green beans were blanched in salted water for about 10 minutes, then shocked in cold water and drained to dry. I pan roasted the slivered almonds, then combined all ingredients with ~2 oz unsalted butter until everything is hot and evenly coated. Add a spritz of lemon juice before serving. Cut the apples into 8 slices each, peels on. Toss with butter (~6 oz) and cinnamon (~1 – 1.5 TBSP), bake at ~350 until soft (~20 - 25 mins). Our journey continues west and we end up back in the USA for a decadent, gooey grilled dessert courtesy of Chef Eric Gephart and All Things BBQ. Dessert- KJ Cast Iron Chocolate Lava Cake (Bread & Anything Goes) Courtesy of All Things BBQ- https://www.atbbq.com/thesauce/cast-iron-chocolate-lava-cake/ Finally, just in case anyone had any room left, coffee and a last bite of sweets. Coffee + Mignardise
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