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Buttburner

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  1. Like
    Buttburner reacted to Oly Smokes in Chicken Cordon Bleu With Roasted Corn.   
    So after my meatball sandwich cook for dinner on Saturday night, I decided to make an old favorite of mine tonight. Chicken cordon bleu, with corn on the cob and some fettuccine alfredo on the side.
     
    This is a fairly simple dish to make and I think it's really good, my first time cooking it on the kamado also. 
     
    So without further ado.... here's my cook for tonight.
     
    Enjoy.
     
     
     
    Starting off with 2 chicken breasts.

     
     
    Then I chopped up some swiss cheese and canadian bacon. Or does Bosco just call it bacon? lol

     
     
    Here we have a 50/50 mix of Italian breadcrumbs and panko bread crumbs for the breading.

     
     
    And for the dredge we have some flour, with a little salt, pepper, and granulated garlic.

     
     
    Here we have a couple eggs, with a little more salt and pepper.

     
     
    Butterfly the chicken breasts and stuff those bad boys full of the cheese and canadian bacon.

     
     
    All breaded and secured with tooth picks. Placed in the fridge until the KJ was up to temp.

     
     
    Also picked up some fresh corn on the cob to go along with tonight's dinner.

     
     
    Got the KJ Classic between 350-380 indirect  for this cook. Everything ready to go.

     
     
    After 45 min, everything is done. I was really upset with myself though. I shouldn't of put the corn on right away because I way over cooked it. It was actually pretty mushy. I usually love grilled corn, but this time I messed up. I wanted to get a few min of direct grilling the last few min, but it was already overcooked so, not this time.

     
     
    Getting plated up. We happened to have some leftover  homemade alfredo sauce in the fridge from one of my pizzas I made last weekend for Father's day. So we decided to use it up and cooked up some fettuccine pasta. I love that stuff.

     
     
    Cut open, money shot.

     
     
    So here's the final shot. To go along with the meal, Pyramid Blonde Ale.

     
     
     
     
     
     
    Thanks for looking everyone.
  2. Like
    Buttburner got a reaction from CeramicChef in Wanted to thank you guys...   
    I used to that then I started just digging a little hole in the middle
     
    then I got lazy and just started lighting the top of the pile with my Mapp torch
     
    works just as well I have found
  3. Like
    Buttburner got a reaction from magician in last nights cook   
    Can anyone guess what cut of beef this is?
     
    I smoked it at 250F to 125IT then seared it to 135F. Wood was pecan/hickory mix
     
    Sorry no cut pics, it got eaten too quick!!
     
    thanks


  4. Like
    Buttburner got a reaction from CeramicChef in last nights cook   
    Can anyone guess what cut of beef this is?
     
    I smoked it at 250F to 125IT then seared it to 135F. Wood was pecan/hickory mix
     
    Sorry no cut pics, it got eaten too quick!!
     
    thanks


  5. Like
    Buttburner got a reaction from Larry1947 in last nights cook   
    Its Hanger Steak
     
    http://www.seriouseats.com/2012/05/the-best-inexpensive-steak-for-the-grill-hanger-steak-hangar.html
  6. Like
    Buttburner got a reaction from BEER-N-BBQ by Larry in last nights cook   
    oh I know exactly what it is. its one of my favorite melt in your mouth cuts of beef
     
    its just not a very well known cut to some. Was wondering if anyone knew what it is
  7. Like
    Buttburner got a reaction from betoxyz68 in last nights cook   
    Can anyone guess what cut of beef this is?
     
    I smoked it at 250F to 125IT then seared it to 135F. Wood was pecan/hickory mix
     
    Sorry no cut pics, it got eaten too quick!!
     
    thanks


  8. Like
    Buttburner got a reaction from jaaleb25 in Thank you Gurus!   
    you are right!! great group and very supportive!!
     
    I had my Akorn dialed in in no time thanks to these guys and gals
  9. Like
    Buttburner got a reaction from BraddyMac in pizza cook attempt #2   
    My first try was decent but I think it went much better this time with my new pizza peel!!
     
    Real happy with the crust, now I need to work a little on my ingredients, I always seem to not use enough cheese
     
    And I want to work on making the edges a bit smaller


  10. Like
    Buttburner reacted to John Sand in pizza cook attempt #2   
    If you shred your cheese, you need to use what seems to be a ridiculous amount. I slice mine.
  11. Like
    Buttburner reacted to tinyfish in pizza cook attempt #2   
    If you sauce the pizza right to the edge the crust won't rise and you get more toppings, thats how I sauce my pizza's
  12. Like
    Buttburner got a reaction from John Sand in pizza cook attempt #2   
    My first try was decent but I think it went much better this time with my new pizza peel!!
     
    Real happy with the crust, now I need to work a little on my ingredients, I always seem to not use enough cheese
     
    And I want to work on making the edges a bit smaller


  13. Like
    Buttburner got a reaction from lfreeman8901 in pizza cook attempt #2   
    My first try was decent but I think it went much better this time with my new pizza peel!!
     
    Real happy with the crust, now I need to work a little on my ingredients, I always seem to not use enough cheese
     
    And I want to work on making the edges a bit smaller


  14. Like
    Buttburner got a reaction from GPJ in pizza cook attempt #2   
    My first try was decent but I think it went much better this time with my new pizza peel!!
     
    Real happy with the crust, now I need to work a little on my ingredients, I always seem to not use enough cheese
     
    And I want to work on making the edges a bit smaller


  15. Like
    Buttburner got a reaction from magician in pizza cook attempt #2   
    My first try was decent but I think it went much better this time with my new pizza peel!!
     
    Real happy with the crust, now I need to work a little on my ingredients, I always seem to not use enough cheese
     
    And I want to work on making the edges a bit smaller


  16. Like
    Buttburner got a reaction from K-ville in pizza cook attempt #2   
    My first try was decent but I think it went much better this time with my new pizza peel!!
     
    Real happy with the crust, now I need to work a little on my ingredients, I always seem to not use enough cheese
     
    And I want to work on making the edges a bit smaller


  17. Like
    Buttburner got a reaction from CeramicChef in pizza cook attempt #2   
    My first try was decent but I think it went much better this time with my new pizza peel!!
     
    Real happy with the crust, now I need to work a little on my ingredients, I always seem to not use enough cheese
     
    And I want to work on making the edges a bit smaller


  18. Like
    Buttburner got a reaction from Teajunkie in Akorn Manual Vent Chart   
    that chart is bogus
     
    I realized that when I first read it when I got my cooker
  19. Like
    Buttburner reacted to Toe in Looks like I have some leakage   
    OK, if the coals are still glowing after 2.5 hours with the vents closed, then you do have a problem. Forget all of this modding business and just talk to Char-Griller! They're good about taking care of issues with brand new grills. Probably they'll send you some replacement parts without you having to send anything in.
  20. Like
    Buttburner reacted to Toe in Looks like I have some leakage   
    Honestly, that's probably not because of any leaks, but because of your inexperience with the grill. Temperature control takes some practice even with a 'perfect' kamado! Do you actually know what the vents should be set at to maintain a temperature in the mid-200s, or are you just kinda fumbling in the dark with them? If you close the vents down completely and leave it, does the fire eventually snuff out?
  21. Like
    Buttburner got a reaction from magician in Well I just had to do it   
    true. I have a TTT and an Auber (the Auber is from another pit)
     
    The TTT works so well I am not going to even bother with the Auber. Plus its so much easier without dealing with all the wires etc
  22. Like
    Buttburner reacted to Addertooth in Well I just had to do it   
    The TTT is a simpler and more elegant solution, but, it is not calibrated (i.e. it does not come from the factory with a degree setting and you must learn which dial setting equals a specific temperature like 225).  The IQ does have a specific temperature setting, so you have a shorter learning curve.  The IQ require access to 12 volts (either from the wall adapter or a 12 v battery), the TTT requires no electricity for those who imagine taking their grill camping. Both units have their unique strengths. 
  23. Like
    Buttburner got a reaction from Bigs in Well I just had to do it   
    true. I have a TTT and an Auber (the Auber is from another pit)
     
    The TTT works so well I am not going to even bother with the Auber. Plus its so much easier without dealing with all the wires etc
  24. Like
    Buttburner got a reaction from CeramicChef in Pizza question   
    yes, I know this now!!
     
    Earlier in this thread I asked about parchment paper but no one responded so I abandoned that idea. Like I said I am getting a peel
  25. Like
    Buttburner got a reaction from Jaxonvol in Chargriller Kamado New Gasket   
    I have a new one and have not done any sealing mods. It seals up fine just the way it is
     
    And I like the factory balloon type gasket, I think it seals very well.
     
    I would suggest using yours first a few times before doing any mods to it. You may find you dont need any either
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