Jump to content

Support KAMADOGURU.COM!
Kamado Guru Really Right Stuff!

DerHusker

Global Moderators
 View Profile  See their activity

  • Content Count

    7,959

  • Joined

  • Last visited

  • Days Won

    45

DerHusker last won the day on May 29 2018

DerHusker had the most liked content!

Community Reputation

6,776 Super Awesome

See reputation activity

1 Follower

About DerHusker

  • Rank
    Guru Forum Moderator

Profile Information

  • Gender
    Not Telling
  • Location:
    Escondido, CA
  • Grill
    Primo

Recent Profile Visitors

9,347 profile views
  1. DerHusker
    So one of my local markets had Rib Roasts on sale. I decided pick one up and cut some Ribeye Steaks off it. I unwrapped it and cut the twine holding on the bones and removed them. I cut 3 2” steaks and the end piece ended up at approximately 1.5”. (I chose the second one from the right to cook) I seasoned it with some Primo Chicago Stockyard Dry Rub. I wrapped this in plastic wrap and let it rest for 4 hours. I had made a fire using some almond wood in our fire pit. After it was nice and hot I placed the steak over the flames. After approximately 1.5 minutes I flipped it. After another 1.5 minutes I moved over to the other side of the grill an let it come up to an IT of 130 degrees. I then brought it inside and let it rest on the counter for 8 minutes. I then sliced it in half. I then sliced it into approximately 3/8” slices and plated it up with some asparagus, a baked potato and a Stone Coffee Milk Stout. It was delicious. Thanks for looking.
  2.    WoodyT reacted to a post in a topic: Grilled California Burrito
  3.    WoodyT reacted to a post in a topic: Grilled California Burrito
  4.    DerHusker reacted to a post in a topic: Grilled California Burrito
  5.    lunchman reacted to a post in a topic: Grilled California Burrito
  6.    Scott Roberts reacted to a post in a topic: Grilled California Burrito
  7.    DerHusker reacted to a post in a topic: Grilled California Burrito
  8.    DerHusker reacted to a post in a topic: Grilled California Burrito
  9.    KismetKamado reacted to a post in a topic: Grilled California Burrito
  10. DerHusker
    Thank you Ron. Thank you riverfish Crema is the Mexican version of French crème fraîche. Both are slightly soured and thickened cream, milder and less thick than American sour cream, with crema being the thinnest. Thank you SmoovD. I'll try and remember that for next time.
  11.    DerHusker reacted to a post in a topic: Grilled California Burrito
  12.    DerHusker reacted to a post in a topic: Grilled California Burrito
  13.    DerHusker reacted to a post in a topic: Grilled California Burrito
  14.    CentralTexBBQ reacted to a post in a topic: Grilled California Burrito
  15.    SmoovD reacted to a post in a topic: Grilled California Burrito
  16.    Golf Griller reacted to a post in a topic: Grilled California Burrito
  17.    Red River Smoke reacted to a post in a topic: Grilled California Burrito
  18. DerHusker
  19. DerHusker
    Thank you TexasBlues. I airfried the fries for approximately 7 minutes at 350. If anything they were to crispy after that. Thank you Ed.
  20.    DerHusker reacted to a post in a topic: Grilled California Burrito
  21.    DerHusker reacted to a post in a topic: Grilled California Burrito
  22.    Jack 101 reacted to a post in a topic: Grilled California Burrito
  23. DerHusker
    I had a bunch of fries’ leftover from eating at a local burger place that I had saved so I decided to make a popular burrito here in San Diego. It is known as a California Burrito and typically has Carne Asada, French Fries, Frijoles, Cheese, Pico de Gallo, Guacamole, and Mexican Creama. (A 7-layer burrito if you want) Any way I started out making everything and was taking plenty of pics with my phone camera but somewhere in the middle of my cook I somehow (and I have no idea how) set my phone back to “Default” mode. Anyway, I don’t have access to those pics as of now and may never have access to them as they may end up being erased. So, I whipped out my Canon 70S and took the following pics at the end of the cook. I had purchased some Carne Asada and flour tortillas from the Mercado. I made up a bowl of Pico, A bowl of guacamole and some Mexican Rice. (No Pics) I then grilled up the Carne Asada. Here it is on the grill. I brought this in and diced it up into small squares. I then started to assemble the burrito. Started out with a nice layer of Mexican Cheese. Then the Carne Asada, Fries and some Pinquito beans. Then some Pico de Gallo, guacamole and some Mexican Creama. I rolled it up and placed it on the grill. Here it is done and ready to cut. And here are the plated shots with some spicy carrots, Mexican rice and a Modelo Negra. And a close-up shot. This was delicious! Thanks for looking.
  24.    DerHusker reacted to a post in a topic: Blackened Chicken Torta Take 2
  25.    DerHusker reacted to a post in a topic: Blackened Chicken Torta Take 2
  26. DerHusker
    Life is very hectic for us these days and I don't get the chance to cook much these days and much more so to document those cooks when I do. It is the season we're living in for now with taking care of my 93 year old M.I.L. with Alzheimer's. Anyone who's gone though this knows how difficult it is. Anyway, last weekend I decided to remake the Blackened Chicken Torta I made a few years ago. First thing I made was some Pickled Red Onion. Pickled Red Onion recipe link: https://www.kamadoguru.com/topic/27438-pickled-red-onion/?tab=comments#comment-367726 I then made up some Blackened Chicken rub and proceeded to make up the Blackened Chicken and Torta. Blackened Chicken Torta recipe link: https://www.kamadoguru.com/topic/26599-blackened-chicken-torta/?tab=comments#comment-355872 I pounded some chicken breasts out to around 1/2” thick. I placed my CI skillet on the on side burner of my gasser and let it get smoking hot and blackened the chicken. I then toasted the torta roll and spread on some Frank’s Red Hot Mayo, a chicken breast and some pickled red onion. Then some avocado, tomato slices, some lettuce and the lid. Here are the Plated shots with a Stone Xococeza Mocha Stout and some Sun Chips. Delicious! Thanks for looking.
  27. DerHusker
  28. DerHusker
    I’ve made these numerous times and I’ve posted the recipes as well so I’m only posting a few pics of this cook. See Links: Enchiladas / Sauce: https://www.kamadoguru.com/topic/12654-enchiladas-verde-con-pollo/ Rice: https://www.kamadoguru.com/topic/24634-mexican-rice/ Started out making the sauce. Roasting the veggies and cooking the chicken. Once everything was done I mixed the chicken with some slivered onion and some cheese. I rolled / wrapped up a dozen enchiladas. I covered them with more sauce and some cheese and baked them on the kamado for 25 minutes. I plated some up with some fresh made Mexican rice, Frijoles’, some radish and a Modelo Negra. Muy Delicioso! Thanks for looking.
  29. DerHusker
    I'll second this choice. I've had one for 5 years and love it.
  30. DerHusker
    Spent an uneventful time at home watching it rain outside most of the weekend. The one thing we could do was prepare for the Super Bowl. What goes good while watching a football game? Wings & Thangs of course. I’ve made these Honey Sriracha Chicken Wings and Buffalo Chicken Potato Skins before and they turned out great so I made them again and decided to share the pics. See link for detailed recipe and cooking method: https://www.kamadoguru.com/topic/38718-honey-sriracha-chicken-wings-and-buffalo-chicken-potato-skins/ All I got this time were these plated shots They were extremely delicious just like the last time. Thanks for looking.
  31. DerHusker
    Thank you St1brew and Ron5850. And you're right, it was
  32. DerHusker
    Thank you Rob. It was delicious.
  33. DerHusker
    Thank you KK. It was about as close to perfect as I can get.
  34. DerHusker
    Thank you Golf Griller. It was perfect to me. I had to cook some a while longer for my wife as she doesn't like any pink let alone red.
  35. DerHusker
    Thank you ndg. I too did lick my lips when I was done>
×
×
  • Create New...