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Showing results for tags 'bourbon'.
With Football in full swing I wanted to make some Football / Tailgate food. Also shmckdc recently made some Wampus Peach Bourbon Baked Beans and made me want them again. (Recipe is here: http://www.kamadoguru.com/topic/10231-t-bone-steak-with-bourbon-sauce/?hl=wampus) I gathered up most of the ingredients. Smoked some sausage with some peach wood. Browned the bacon. Added the onion and bell pepper. Added in the crumbled up the sausage. Added the bourbon and the garlic, stirred and let that caramelize. Took it off the heat and added remaining ingredients to it and mixed thoroughly. Placed in the kamado (at 225) and smoked (I added some Peach wood chunks) for 3.5 hours, stirring occasionally. Stir after 1 hour And done after 3.5 hours Pulled out a package of leftover pulled pork from this cook. Plated up with some sliders on Kings Hawaiian rolls , cole slaw and a Rogue Hazelnut Brown Nectar Ale. Spoon Shoot Money Shot. Off the charts good!
Giving my first authentic, genuine, real-deal tri-tip a shot. I found it in the most unlikely of places: in one of the smallest un-remodeled Krogers still in existence in my area. I asked the butcher if he had heard of tri-tip and I was amazed at the response, something along the lines of "I am originally from California and I know exactly what you are talking about, how many do you need? We have over 50lbs of it here at the store." I decided to get one for now and one for later. Tonight's tri-tip weighs in at just over 3lbs. I was in the right place at the right time as I had called a much larger Kroger and they said they would need to special-order it, and of course they never called me back. I decided to prepare it just as John Setzler did in the "Kamado Joe Tri Tip with Whiskey Reduction" video. I trimmed off the excess fat and seasoned with garlic powder and Dizzy Pig's Raising the Steaks rub. I set the D&C system up on my ClassicJoe as John did in the video and I will be searing it in just a few minutes...the whiskey reduction is simmering. Stay tuned...more to come
Giving my first tri-tip a shot. Had never seen one until I joined this forum and it has since been on my to do list for the KJ. I visited a local butcher yesterday and picked up a 6.5lb roast. Not sure how to fix it until tonight. I decided to prepare it just as John Setzler did in the "Kamado Joe Tri Tip with Whiskey Reduction" video. I trimmed off the excess fat and seasoned with garlic powder and Dizzy Pig's Red Eye Express rub. I set the D&C system up on my ClassicJoe as John did in the video and the roast is on now, waiting to come to 110º. In the mean time I will begin making the whiskey reduction. Ready to roast over the indirect side of the kamado Stay tuned...more to come
Smoked Salmon is a show stopper on any dinner table when it's perfectly cooked. In this video, I decided to smoke a 1 3/4 pound filet. I also wanted to brine and glaze it so I started looking around for ideas. I also wanted to incorporate some Jack Daniels Tennessee Honey into the recipe. The recipe I used in this video is based on one I found in the book "Slow Fire" by Ray "Dr. BBQ" Lampe. Brine: 3/4 cup cold water 1/4 cup Jack Daniels Tennessee Honey 2 tbsp kosher salt 1 tbsp brown sugar 1/2 teaspoon Onion Powder 1/2 teaspoon fresh cracked black pepper 1/8 tsp ground cinnamon Marinate a 1.5 to 2 pound filet in this brine for one hour while your grill is warming up to 250 degrees. When the brine is complete, drain the brine and pat the fish dry. Dust both sides with paprika and put it on the smoker at 250 degrees with your choice of medium to light intensity smoking wood (I used apple.) Mix up your glaze: 3 tbsp honey 1 tbsp fresh squeezed orange juice zest of one orange 1 teaspoon Jack Daniels Tennessee Honey When the fish is about ready (30 minutes or so), brush the glaze on the top of the salmon and remove it from the grill.... Dig in!