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  1. We’ve reach 60* out. It’s a little overcast, but supposed to clear as the day goes. So I get the butane torch out and start to light the grill to do some BBQ chicken. “What was that I felt on the top of my head? Wait, what? Holy cow, it’s pouring now!!! Mother Nature, you won’t foil my plan for the day.” Going to get it up to 325-335*, hold her steady, throw on some pecan wood and put this little beauty on.
  2. Where the hell has DerHusker been? You may or may not have been asking yourself this question but even if you haven’t, the answer is here. Every year starting in October I get busy doing an animated Christmas light display synced to music and that consumes many many hours of my days. Add to that my work has exploded and I’m as busy there as I’ve ever been and finally we take care of my 92 year old MIL who has Alzheimer’s. Add all these things up and something had to give and that something was cooking. So I’ve been away from cooking and this site for quite a while and just to prove that I’m not dead I’m finally posting another cook. This is one of our favorite things to make. I noticed a vacuum packed package of some BBQ chicken in the freezer drawer. This was from this cook: https://www.kamadoguru.com/topic/29667-4th-of-july-dinner-chicken-2-ways/?tab=comments#comment-39879 I also had all the ingredients for some Verde Enchilada Sauce. I took most of this out to the kamado and roasted them and then put everything in the blender for a spin. I added some canned enchilada sauce to this. I then pulled the chicken and added some diced onion and some queso fresca to it. I set up my work area and rolled up a dozen enchiladas and then poured some more sauce on the top. I covered them with some Mexican 4 cheese blend and took them out to the 375 degree kamado. Here they are after 15 minutes. Here are 2 plated up with some homemade Mexican rice, some spicy pickled carrots, some frijoles and a Negra Modelo. Muy Bueno!
  3. I wanted to shake things up a bit. I’m kind of bored of my routines. I decided to shake things up with PitmasterX’s Chicken Cordon Bleu. I didn’t have a Brussel sprout tree to make a bacon tree. I made grilled avacodos, rice and maple syrup rum glazed sweet potatoes as a side dish to compliment the Crispy Cherry Wood smoked Chicken Cordon Bleu. I used aged Italian Store Havarti Cheese and hickory smoked ham from a previous cook. The Joes was set to 400 F. I also made sharp cheddar butter milk biscuits on the 2nd Bog Joe. Both Big Joe’s were going full steam tonight. A classic could never pulled off this massive meal. It was a go big big or go-home cuisine, only Big Joe’s need apply.
  4. So after the flu kicked my behind for about a week and getting caught up at work and a bought of sheer laziness, I got back on the Big Joe when the men came over Saturday. First, I was surprised by the amount of lump left over from my brisket cook a few weeks ago. For me at least, this pic blows a hole in the idea that colder temps burn a lot more lump. In about 9° and after 13 hours, this is the amount of lump left over. Forgot to get a pic on the Big Joe, but I did hash browned potatoes in a CI skillet, jalapeno and cheddar scrambled eggs and my favorite kielbasa. The giant Texas sized biscuit was done in the oven. Currently on the smoker is a spatchcocked hen with roasted veggies in my D.O. and basting with herb infused water and avacado oil
  5. I have a friend who has a Joe Junior but isn't much of a cook. They mostly grill steaks. He's asked me how to best cook a whole chicken in the Junior, and since I don't have one I thought I'd ask the Kamado Guru universe. I'm assuming he'll need the same basics as cooking in a full-size Kamado Joe (brining, rubs, etc.), but any tricks or tips specific to the Junior? TIA! - George
  6. I'd like to thank Bjorn Andersson for sharing this chicken curry stew recipe with us! You should not miss out on this one! Here's the recipe... 2 pounds of chicken, browned or smoked 1 chopped onion 1 cove minced garlic 1 chili pepper, diced 2-3 tablespoons of curry powder 1 red bell pepper 1 green bell pepper 1 can crushed tomatoes 1 cube of chicken stock dissolved in 1 cup of hot water 1 cup whipping cream salt and pepper to taste I decided to put the chicken, onions, garlic, bell peppers, and a serrano chile pepper in a pan and drizzle it with some olive oil. I put that on the Kamado Joe at 250°F with some cherry wood smoke for an hour to bring some smoke to the dish. After smoking that stuff for an hour, I removed it all from the pan and chopped it up. I added that back to a dutch oven along with the crushed tomatoes and chicken stock with some salt and pepper. I put the covered dutch oven back on the grill for about 90 minutes. I then stirred in 1 cup of whipping cream and let simmer for a few more minutes to finish it up... Great stuff!
  7. Chicken is my wife’s flavor and I like to mix it up so I went with a Shawarma feast. Started out with some chicken thighs that were on sale. Shinned and deboned and cut them in half. Bones were saved for making stock at a later time. Next I made up a yogurt based shawarma marinade. Here are the ingredients: 1 cup plain whole milk Greek yogurt 5 cloves of garlic ¼ cup of freshly squeezed lemon juice ¼ cup of apple cider vinegar 2 tbsp. of olive oil 2 tbsp. of ketchup 1 teaspoon cloves 1 teaspoon salt 1 teaspoon paprika ½ teaspoon cumin ½ teaspoon caraway (ground fennel) ½ teaspoon cardamon ½ teaspoon of oregano or thyme ½ teaspoon cinnamon ½ teaspoon nutmeg ½ teaspoon crushed peppercorn ¼ teaspoon of cayenne pepper ¼ teaspoon ground ginger Everybody in the pool and then thoroughly mixed. The thighs now went into pool for a nice long rest. Next I made up some Tzatziki. Here are the ingredients: (From Chef John on FoodWishes.com) 2 cups Greek yogurt 1 large cucumber, peeled, grated, tossed with 1/2 teaspoon of salt 4 cloves garlic, very finely minced juice of half a lemon or vinegar to taste 3 tbsp. chopped fresh dill and/or mint salt, pepper, to taste Next up was the Hummus ingredients. One 15-ounce can (425 grams) chickpeas, also called garbanzo beans 1/4 cup (59 ml) fresh lemon juice, about 1 large lemon 1/4 cup (59 ml) tahini (we used Krinos) Half of a large garlic clove, minced 2 tablespoons olive oil, plus more for serving 1/2 to 1 teaspoon kosher salt, depending on taste 1/2 teaspoon ground cumin 2 to 3 tablespoons water Dash of ground paprika for serving Then some Persian Rice (From Bosco) 2 cups of basmati rice 3 ½ cups of chicken stock/broth 2 tbsp of butter ½ tsp turmeric ¼ tsp cumin Kosher salt and pepper And finally a Mediterranean Tomato Salad. Now I can cook the Shawarma. Broke out my good skewers. (Closest I can come to a Shawarma rotisserie) I used two so I could better control them on the grill. Now I tightened up the stops to help keep in the marinade and juices and placed them on the grill. Flipped them after 5 to 6 minutes. Here is everything plated up family style with some cucumber slices, baby pickles, pita bread and a Ballast Point Grapefruit Sculpin IPA. So Good! My wife loved everything and said it was the better that anything she’s ever ordered at a restaurant. Thanks for looking.
  8. Picked this up at the thrift store for $2.17. Hmmm? What will I do with it?
  9. Thanks to Smokey1 & John's recipes. I"ve cooked chicken so much....family always enjoys it....but looking forward to a new way. I've bought the Grace jerk seasoning paste and it worked out nicely....but this is more fun doing it from scratch. Had to call an audible and sub in habanero since scotch bonnet peppas were mighty scarce when I was getting the chicken. Looks like I'm going to have to start growing my own. This stuff smells great !!!! Gave it whirl and then took the jerk paste and worked it in under the skin on some yardbird. I should have used more habanero........ Grilling some sweet potato, plantains and bread pudding. Probably have to throw a salad into the deal, too, just for the appearance of healthy eating.
  10. Quick workday chicken dinner... Just put some Chick Magnet on the bird and threw it on the Akorn. I wanted to do it at 375, but it stopped rising at 325. It was raining out, so I let it ride at that for a while. After gradually raising the temp to about 390 (after the rain stopped), it crisped up nicely. Pulled it off to rest, and it turned out great. Sorry no pics once cut, we were too hungry lol.
  11. Today I grilled 5 lbs boneless skinless chicken breast. Nothing earth shattering but good. We are pressed for time during the week so I decided to to set us up for chicken for salads and other quick meal uses. The breast were large so I split them in half and pounded them out for even thickness. I slathered them with mayonnaise (Dukes, those that know understand) mixed with Savory Spices Hidden Cove lemon garlic and grilled them at 400° over direct heat, flipping them every 5 mins until done ( about 20 mins). They came out perfect and juicy. My next purchase is a Thermopop. I need a little more control.
  12. We had some friends this weekend so decided to break out the joe for the first time in anger (only managed a few test runs and some standard British style BBQ to date) to try some piri piri spatchcock chicken. Dry brined the chickens with salt, sugar, fresh bay thyme and lemon zest for 24hrs. rubbed with peri peri chicken rub (in my case a Nando's one) and cooked for 45 mins. My aim aim was to cook at 200 - 250C, which I hit at first but struggled to maintain. Had the bottom vent about 2" and top vent just cracked it would happily sit @ 170 but could get it up. Here are the results very tasty!
  13. Over this past weekend I did my first beer can chicken on the kamado. I pretty much followed the recipe posted here in one of the forums, with a few variations. I think it turned out ok for my first attempt, although I think I left it on a few minutes more than i should have. Internal temperature at the breast got to 170-ish and the white meat turned out just a tad on the dry side. Not inedible dry, just that kind of dry where you can kind of tell it was on just a bit too long...dark meat was fine. Either way the kids and wife liked it - it was very flavorful. I'll definitely try again until I get it perfect!
  14. Make a big batch of Korean Chicken Skewers last night. The family loved them (great flavor, although they were a little hot). The baste is light brown sugar, rice vinegar, Asian hot chili paste, fish sauce, Sriracha and grated ginger.
  15. This makes for the juiciest chicken breast! It's hard to beat CB on the spit over some fire! Sloppy Joes...Never let good smoke go to waste! Only used 1/2 pair of the #OctoForks for chicken.
  16. Well, here we go! The other day I was planning meals for the week and of course you need those quick meals for schools nights right? On a recent mega meat run I picked up a bunch of fresh boneless/skinless chicken breasts. We thought it would be a good idea to coat several in "roasted Garlic Siracha" seasoning by Tones, vacuum seal and freeze. I think it was. 2 days ago I dropped them in to a sous vide water bath at 145f straight from the freezer for 3 hours and placed them back in the fridge. Tonight I pulled them out and put a nice sear on them using a hot 450f fire on the Primo. Took only a few minutes and pow! It was a fast and simple dinner that required minimal prep/time. I also used a wok with a little oil to whip up some veggies for the tacos. Here is how they looked coming out of the bag (I never had to deal with raw chicken, cooked from the previous sous vide bath): After a quick high temp sear, the char really added to the flavor, just a few flips: And Then I sliced it up for the ready. Oh and @ckreef look, I cut meat on my beloved wooden board ! and it survived! HA! LAF Also had to have the veggies, bell peppers and onions, gotta have them right? Good stuff!
  17. I’m going to be practice cooking Half Chickens, as I try to decide which method is best for my Easter Cook. I’ll be using mesquite lump charcoal. My Chicken Preparation Steps: · No Brine. Injection with spices, lemon juice and butter. · Rub with Olive Oil to coat. Then my CHUPACABRA-SEX RUB! It’s a combination of 2 Gringo’s Chupacabra Rub & Prasek’s Smokehouse BBQ Seasoning! · Basting with leftover Injection liquid. My Possible Cook Methods: 1. FAST – 400 degrees - Center Charcoal Direct cook No stone Until internal temp of thigh reaches 170 degrees Rest 2. SLOW – 250 degrees - Charcoal in "Weber Snake" Indirect cook Stone Until internal temp of thigh reaches 170 degrees Rest Thoughts about what you would do in my place? Pros and Cons? Is there a third and better way? Thanks to you my Brother’s in Smoke!
  18. Todays cook was Indian inspired. We all love Indian food, and around here we are blessed with some great restaurants and takeaways. Anyway, first, skinned and de-boned chicken thighs, marinated in all sorts of nice spices, tamarind paste etc etc, for around 24 hours. Then skewered up on nice wide flat skewers with pieces of onion and red peppers. Got the Monolith stable at around 500F and then ready to go: Cooked directly over the charcoal (but once the flames had died down) turning a few times. I'm using racks for the skewers so no problems with the chicken sticking to the grate. Unfortunately my skewers are slightly too long so can only fit 4 on the racks at a time. But once done here is what they looked like: Got a lovely charring on parts of the chicken, onions and peppers. Not far off Tandoori cooked: I must say the taste was pretty stunning - and the chicken really moist (as expected when cooked in the Kamado !) Served with some other nice things like cumumber raita, mint sauce, Tomato and onion salad and (shop bought) garlic and coriander Nan which really tasted great when heated through in the Kamado. The more I use the Kamado the more I love it. This thing can really, really cook - like nothing else I've ever cooked with before !
  19. Rubbed, Roasted, & Sauced Whole Chickens Here is a great main dish with a layered flavor profile. A Spicy Rub Under Coat with a Sweet Baby Ray's Sauce Topping Wanted to try something different with a couple of 5 lb whole chickens. Coated them with olive oil and then a liberal sprinkling of a dry rub mix including in the cavity. The rub mix was a goodly measure of jalapeno pepper powder along with granulated garlic, smoked paprika, chili powder, cumin and salt. I wanted it a spicy and bold mix and it was! The chickens were indirect roasted on Big Joe staring at 425 degrees and slowing dropping the temperature over the first parts of the cook to 375 to avoid charring/burning the rub. I put in some cherry wood for the smoke. Ready for the Saucing Phase After about an hour and 15 minutes as the chicken temperature was approaching the cooked territory, I liberally slathered the chicken with Sweet Baby Ray’s BBQ sauce all over the outside and even in the cavity. Adjusted Joe and let the temperature drop to about 300-325 and continued to cook the chickens to set the sauce. One more round of saucing over the next 30 minutes or so and the birds were at final temperature. Sweet Baby Ray's Sauce Cooking Down Man they looked and smelled good. And the flavor was just what I was looking for. A bold and spicy undercoat balanced by the sweetness of the sauce. Flavorful, tender, and juicy. Not just on the surface but into the meat. Cherry was the right smoke on this cook. Four people at dinner just about demolished those two birds. Ready for the Chow Down Enjoy!
  20. Got a late start to dinner tonight... cutting up root vegetables... washing the chicken... ready to spatchcock... added some garlic, salt, pepper, lemon pepper... basil to come...
  21. Today I brushed some chickens with melted duck fat, the coated places 1 tsp of Joes poultry seasoning and rubbed on breast under skin, then coated skin with mixture of baking power with joe poultry seasoning and then put 1 tsp of poultry seasoning inside the cavity. I used some sugar maple wood for the smoke. Very happy with result. 2nd Last photo was just before removing spit from Joetisserie. Final picture all 3 chickens carved. Now off to my wife's sisters place,
  22. The Bush Spices was awesome for rotisserie chicken. Super crispy skin. After everyone got some chicken I took the rest of the skin off and scarfed it up. No plated shot.
  23. Herb and Citrus Chicken I wanted to cook tonight for my family and I wanted something different.. I had Chicken. I want flavor.. So I found this recipe and it sounded so good. Had to try it. I got my grill temp up to 375* Ingredients for Chicken Everything in and put on grill Chicken done Money shot So for Dessert.. Skillet Apples and Biscuits I meted butter first Mix up brownsugar, cinnamon and nutmeg I then took each biscuit and dunk them in melted butter and dusted them with the brownsugar mix Layer them in a buttered skillet and poured the rest of the butter over them and added the apples(since I can't peel Apples yet, I use can compote) sprinkle the rest of the brownsugar over the top. On grill shot Serve with Vanilla Ice cream.. Thanks for looking
  24. Forgotten Chicken Now, I know you are thinking from the catchy title this is some Asian inspired specialty chicken dish. Well, it’s not. It is a cook driven by the fact that I was cleaning up a spill in the basement fridge and set out an entire cryo-vac 8 lb package of Costco boneless skinless chicken breasts around mid-day and then about 5 hours later going down stairs to get ground meat out the fridge for burgers for dinner saw the chicken still sitting out. Stupid me! Well - it now needed to be cooked as it is way too expensive to just toss out. So…. Since I had to fire up Big Joe anyway, it was a perfect opportunity to salvage the still cool but needing to be cooked like right now chicken. So with a small detour on the planned dinner the forgotten chicken was rescued. The chicken breasts were coated with olive oil and Worcestershire sauce and then with a quickly tossed together seasoning my daughter put together (salt, black pepper, garlic powder, onion powder, smoked paprika, cayenne pepper, jalapeno pepper powder, and thyme). I decided to do a vacuum marinate in my chamber style vacuum sealer while Big Joe was thawed out from our Georgia deep freeze weather today. With Joe finally at temp, the chicken was direct grilled with the addition of mesquite wood for extra flavor. It will be dinner tomorrow night, some lunches early in the week and the rest vacuum packaged and frozen for quick no cook meals later on. It was really good as an appetizer while we prepared the planned burger meal. Moist and delicious. Just the way it is supposed to be. The vacuum marinating really got the flavors into the meat.
  25. After talking about this recently here I decided to put a sous vide chicken breast together for lunch today... This breast is still partially frozen, but that's ok too. I seasoned it with some salt, pepper, and a dash of basil pesto... I put it back in the vac seal bag and tossed it in a 145 degree water bath. It will live there for 2 to 2.5 hours. I will pull it out and sear it with a culinary torch when it's done... I'll make a photo of that and post it here after lunch....
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