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KJKiley

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Everything posted by KJKiley

  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
  11. Injecting is definitely a good idea, and my initial thought was brining beforehand. Lot of great info here-
  12. This month's challenge was inspired by our time in SE Asia. THAI PEANUT SOUP INGREDIENTS 1⁄3 cup chopped onion 1⁄3 cup chopped celery 1⁄3 cup chopped carrot 3 tablespoons chopped sweet red peppers 1 tablespoon butter 3 tablespoons flour (I used coconut flour) 1 tablespoon finely chopped lemongrass (white portion only)(I used paste) 1 teaspoon chopped red chile (to taste) 1 teaspoon ground ginger (galangal would be even better) Several dried kaffir lime leaves (or fresh, if available) 14 ounces chicken broth 1 1⁄2 cups unsweetened coconut milk 1⁄2 cup peanut butter 2 tablespoons soy sauce (I used coconut aminos) DIRECTIONS I doubled the recipe. Cook onion, celery, carrot and red pepper in butter until softened, about 5 minutes. I cooked at about 350. Add the lemongrass, ginger and red chili, stir and cook for 1 minute. Stir in the flour, and let cook for 1 minute, stirring all the time. Add chicken broth, coconut milk, lime leaves and soy sauce, and stir to combine well. Add the peanut butter. Keep stirring until well combined (the peanut butter will go kind of stringy, but it will melt in after a bit). Heat until hot and bubbly; I simmered about 20-30 minutes. Serve with chopped fresh roasted peanuts and green onions cilantro or as a garnish.
  13. Curious about thoughts on starting vs finishing a reverse sear on high heat. I've only used the low then high approach thus far, and the results have been good, but wonder about the opposite. For context, I do the low heat on the KJ and high heat on the gasser (faster for me to get to temp and more convenient), so I don't have a concern about trying to get the KJ temp down. Assume a reasonably thick cut (at least 1.5"/4 cm), high heat at least 500F, low heat 225-250F. Pros and cons of one method vs the other?
  14. Those look great...and agree on the slightly more toasted bottom...just a little extra texture.
  15. I credit this recipe to one of our good friends from our time together in Seoul. Dough 2 packages active dry yeast 1 cup warm water (105-115 degrees F) 2/3 cup sugar, PLUS 1 tsp 1 cup warm milk (105-115 degrees F) 2/3 cup salted butter –melted PLUS extra to coat bowl 2 eggs slightly beaten 7 cups flour plus extra for rolling on Filling 1 ½ cup butter divided, ¾ cup melted, ¾ cup room temp 1 ¾ cup brown sugar plus 4 tbsp 3 tbsp cinnamon (the best you can find) 1 ½ cups chopped pecans (optional) 1 cup raisins (optional) Cream Cheese Frosting 4 oz cream cheese ¼ cup butter ½ tsp vanilla ½ tbsp milk 1 ½ cup powdered sugar (sifted to ensure no lumps) Directions In a small bowl mix together warm water, yeast, and 1 tsp sugar and set aside. In a large mixing bowl mix milk, 2/3 cup sugar, melted butter, salt and eggs, stir well then add your yeast mixture. Add ½ the flour and beat until smooth, then add the rest of the flour ½ cup at a time until well incorporated. Dough will be sticky. Knead for about 7 minutes, then place in a well buttered glass bowl, cover and let rise in a warm place until doubled in size for about 1 ½ hours. When doubled, punch down dough and let it rest for another 5 minutes. After you wait the 5 minutes, roll dough out on a floured surface to 1/8 to ¼ inch; roll into a rectangle. Filling directions: Spread ¾ cup melted butter on dough. Mix together brown sugar and cinnamon; sprinkle over buttered dough. Sprinkle with pecans and raisins if desired. Roll up jelly style; cut into 20-24 slices. Coat the bottom of two, 9x13 pans with remaining butter. Sprinkle 2 tbsp (for each pan - 4 tbsp total) brown sugar on top of butter. Place cinnamon roll slices close together in pans, then put them in a warm spot and WAIT 45 minutes or so for them to double in size. I fired up the Joe 3 at this point (was actually holding it at 250 from an earlier cook, so I just opened it up a bit). Bake for 35-40 minutes until rolls are nicely browned. Cool rolls slightly before you frost. The cook was a bit of a challenge as a gale force winds and sideways rain rolled in as I was about to get started, but I managed to get everything on without getting it all soaked. Though I did have to adjust the Fireboard set up since I have no desire to find out exactly how water resistant it is. Frosting Cream together cream cheese and butter. Add vanilla and milk until incorporated. Add powdered sugar ½ cup at a time. Frost slightly cooled rolls. All in all a successful and tasty cook, and they were devoured here at home and the next day at the office. Trish’s Cinnamon Rolls (1).docx
  16. My dad wasn't much of a cook, but one meal he could rustle up was Bean with Bacon soup and a grilled cheese sandwich, so this month's challenge is inspired by him. Ingredients: 15 Bean soup mix (since it's a bean challenge I decided to use a LOT of them) Bacon Ham Carrots Celery Ham Base Tomato Paste Sourdough Bread Bacon Cheddar Cheese I soaked the beans overnight, then put everything on the grill at 300 with some apple smoke for about 2 hours. The skillet with beans sat on the SloRoller and caught the bacon fat. I sauteed the diced carrots and celery and added those, plus the ham base and tomato paste to the beans and let simmer until thick. Finished with a hearty grilled cheese and salad.
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