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MD_Ag last won the day on September 19 2018

MD_Ag had the most liked content!

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  1. I was going to say deviled eggs, but this is nice too.
  2. MD_Ag

    Cooks Using Covered CI Pots

    When I've made pasta sauces or other items in a Dutch oven, I typically leave the lid off for the first hour or two to get more smoke flavor. Be ready to add more stock/water/wine as appropriate if drying out is a danger.
  3. I always use a drip pan for turkey, but it's for gravy purposes. Toss some veggies and stock in there to simmer with the juices from the bird.
  4. That's the one I've done before. It works very nicely. I'm learning towards a sweet mustard sauce, as the ham will be taken into work cold and likely served as sandwiches.
  5. I've got a work luncheon coming up. We like to celebrate Thanksgiving without dealing with the same leftovers we're all about to have for a week. So instead of turkey, I'm going to smoke a ham. As this isn't a big event that has to be "perfect", I'm hoping to use it to try out something new. I'm looking for ideas for the glaze. Maybe it's your favorite. Maybe it's something you wanted to try but haven't had a chance (we'll be your Guinea pigs!). Maybe your in-laws have a killer recipe, not that you'd admit that to their face. Whatever it is, let's hear it. Many of us have done a classic orange/ honey/ brown sugar (and if not, hop to it), but what can we get when there's no tradition to worry about?
  6. MD_Ag

    Drying Peppers

    This reminds me I have a bag of dried peppers that needs grinding. I followed gotzero's instructions from an earlier thread, then toss them into a convection oven to speed the full drying process.
  7. I've been interested in trying to put together more "kamado meals". It's easy to throw a brisket or pork shoulder on and figure some sides out during the twelve hours you have to wait. But what if it's a weekday evening and you need to start from scratch? And you want to include dessert? I started with a sweetened shortcrust pastry dough so it could sit in the fridge during the rest of the prep. Next, I cut a small (~3 lb) pork roast in half long ways, then sliced that into eight medallions. These were coated in a spicy southwest rub, then wrapped in bacon. Those went in the fridge to marinate. The small potatoes (got a mix of red, yellow, and purple) were cut into even smaller pieces. Not sure if they count as diced. These were tossed with a bit of rub and half a diced onion. To start the cook, four slices of bacon were placed on the cast iron I had already placed in the grill. After a few minutes to render, the potatoes were added and the pork medallions placed on top. I cooked them until the probe showed 150 internal, flipping once. While that was going on, I rolled out the pastry dough to make some rustic apple dumplings. "Rustic" here means too lazy to peel. While my wife and I ate the main course, the dumplings were on a 40 minute timer. Probably could have used an extra ten. They completely fell apart, but honestly, the taste of an apple dumpling is the most important part. Any combination of dough, apple, butter, and brown sugar will work. I started the prep around three, we ate the meal around 5:15 and had dessert around 6:15. Not too bad for timing, and some could be saved with night before prep. I was also pleased with the new Nomex felt keeping all the heat in. Thanks for reading!
  8. MD_Ag

    Beef back ribs

    Very jealous. Around here there is a $6/lb difference between a back rib and a rib-eye steak, so they're cut as close to the bone as possible to maximize profit. If I call my local butcher ahead of time, he'll sometimes leave a little more on there, but never that much.
  9. MD_Ag

    Beef back ribs

    Where the heck did you find a butcher who leaves that much money on the bones?!
  10. I will be showing this one to my wife. Switch out couscous for quinoa and it's got her food groups.
  11. MD_Ag

    Beef back ribs

    I like back ribs better than short ribs when straight smoking. More surface area for the rub means a more consistent taste. Short ribs are nice when you are braising or plan to do more to the meat. I will say there is a huge difference in the back ribs I get from the butcher shop versus what I see in a grocery store. Butcher or bust.
  12. MD_Ag

    Kamado Apple Pie

    Excellent job. The dessert sub forum is way underutilized, but still one of my favorite sections. More things like this, everyone!
  13. MD_Ag

    Beef back ribs

    Your butcher was extremely kind. So jealous.
  14. I didn't plan on joining this month's challenge. I've never cooked any seafood on the kamado, as I'm always paranoid about under cooking and getting someone sick, especially now that my wife is six months along. But she loves seafood and really wanted me to make a recipe she found, so here we go. Step one: Halve and peel peaches, then soak in lemon water. Step two: Make the corn and bacon relish. Cut the bacon small, cook until fairly crisp, then pour off most of the oil. Add in (frozen) corn until warmed, then add a splash of cider vinegar. Salt and pepper to taste, then keep warm until time to plate. Step three: Prepare the asparagus. Toss in olive oil, then add rub. Foil up and grill around 350°. Step four: Make the fish rub. In relative amounts, use one portion of cinnamon, two of cumin, and four of paprika. Salt and pepper to taste. Apply to the rub to the filets, then lightly rub with olive oil. Drizzle honey on top, then move the filets (on a cedar plank) to the grill. Cook until done (minute were twenty minutes). Step five: Once the fish is on the grill, also add the peach halves. Grill about ten minutes on each side. Plating: Top the salmon with some lemon butter (lemon zest with 4 tbsp melted butter). Drizzle honey over peaches. Final step: ENJOY! This actually turned out really well. I was suspicious of the cinnamon in the fish rub, but it came through very nicely. And though I know this already, I really need to grill fresh fruit more often. Such a nice way to end a meal. Thanks all for reading.
  15. MD_Ag

    Smoked Cheesy Meatloaf

    I made sure there was at least a half inch seal all around. As for preventing cheese ooze when slicing, I'll chalk that up to luck. I think the rind from the cheese wheel created a barrier that held a decent portion of the cheese back.