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  1. Thought a bag of leg quarters was thawed but when I dumped the bag out I found these. No worries, they turned out well! Sauce was easy no stress: 2 parts ketchup 1 part honey few dashes of garlic powder some fresh ground black pepper I dashed some of these with lemon pepper and some with chipotle powder all sides. I cooked them at ~350-~375 until I got an internal temp of around 177. I sauced them as they got close and just let the sauce set up on them.
  2. A Simple Fall Season Chicken Dinner Chicken quarters lightly coated with oil and then a mixture of ground dried jalapeno powder, chili powder, cumin, paprika, salt and a touch of sugar. Made this rub on the spicy side. Cooked indirect at 375 for about 50 minutes turning often with mesquite wood for extra flavor and then near the end lightly basted (but not gazed) with a sweet wash of Steen's Cane Syrup diluted with a little warm water. This sweet wash added a light layer of a molasses note and the touch of sweetness helps balance the jalapeno powder heat. It was a good flavor profile that had a nice layered impact while eating it. Sides were basic fixings along with a "mixed" caprese salad instead of a plated salad version. A good warm fall day eat treat while watching the football games. Add a refreshing Aperol, sauvignon blanc and club soda spritzer as an aperitif while cooking to round out the afternoon.
  3. It has been a good few days for grilling at our house. On Thursday we were working in a rather upscale development, and I got to chatting with one of the homeowners about the multiple grills he had. I told him I cook on ceramic cookers, but every once in a great while I miss the speed of a gasser. Long story short, he had a Vermont Casting four burner grill that was in very good shape, but the igniter had gone bad, and he no longer wanted the grill - I could have it for free! Needless to say, that grill is now sitting on my patio, keeping my KJ Classic company. Not exactly sure what I will do with it, but hey, it was free. On Thursday nite, we made pizza on our classic, and finally nailed it!! Pizza has been one thing I just couldn't seem to get right. I think we load ours up more than some, so this time I lowered the temp to about 425 and did it for about 18 minutes. That seemed to work. Tonight we did leg quarters again. We had been at at wedding back in the winter where we were served grilled chicken. It was done pit style - marinated in a vinegar based marinade then done over a large concrete block pit, and mopped constantly while being flipped. It was some of the best. We knew the grooms family well enough to get the marinade recipe, and I have been trying to replicate the pit effect in my Classic. Tonight I nailed that as close as I have yet. Used the extended grate, direct, at 400; flipped and mopped the quarters about every three minutes for 40 minutes. (these were big pieces) Skin texture was superb, and the chicken was just so moist. I was very, very impressed how the classic temp just bounced right back the entire cook, in spite of being opened every few minutes.
  4. I see tons of spatchcock chicken cooks posted online almost daily. They are usually followed by comments along the lines of 'best chicken ever' or 'this will be my new go-to method'. People seem to be in love with the spatchcock cooking technique. The most common reason I see posted for use of this technique is that the chicken cooks more evenly. I'm not so sure that's true. I have cooked at least 100 whole chickens since I got into this hobby and I bet only 5 or 6 of them have been spatchcocked. I prefer cooking chicken two different ways and neither of them is spatchcock. I like to cook them whole or I like to break them down into individual pieces. I serve chicken on the dinner table two different ways: Meat is pulled/sliced and off the bone Chicken is broken down into two breasts, two wings, two thighs, and two legs on the bone In my opinion, spatchcocking the bird doesn't make a lot of sense because my whole chickens always cook evenly. I cook them breast side down over indirect heat usually. Sometimes I cook them over direct heat and turn the birds regularly during the cook, but normally I cook at 400-450 over indirect heat until the breast reaches 155-158 degrees. The legs and thighs usually get to 175-180 during this time, which is ok for that meat. It remains moist and tender because of its higher fat content. If I am going to break down the bird and serve it in pieces on the bone, it makes more sense to break it down before the cook and cook each piece until its properly done. That also allows for nice crisping/browning all over the meat.
  5. This didn't start out as an experiment but ended up being one. The Idea: because of the way a KK's firebox is setup it burns a cooler fire compared to other ceramic Kamados for a given temperature. I've noticed this looking at other people's cooks compared to mine and the size of the bed of coals for a given temperature. Because of a cooler fire it is a more moist cooking environment. The Experiment: at what point can I dry out a chicken done rotisserie style using my 19" Komodo Kamado. The Setup: 19" KK with built in rotisserie. 400* direct but with an infrared heat diffuser. I used the same brand chickens that are free range, no antibiotics (I'll post the name brand next time I run the experiment). Washed and dried the chickens. Cut the wings off for later use. Coated with a mixture of oil and seasonings. Note: since this didn't start out as an experiment I don't have pictures for my first 3 tests. (sorry) Test One: cooked for 1 hour 10 minutes (1:10). Although cooked through the skin was not crispy enough. Dark meat was so moist it was smushy. Test Two: cooked for 1:20. Skin was nice and crispy. Dark meat was just a little smushy. Test Three: cooked for 1:30. Skin nice and crispy. Proper texture on dark meat, tender and juicy. White meat still moist and tender. This is the cook Mrs skreef liked the best. Test Four: cooked for 1:40. Super crispy skin. Dark meat still tender and very juicy. White meat tender and moist but probably can't take much more time. This is the cook I liked the best. Cutting into the breast. Still moist and tender but not leaking juice. I mangled the leg quarter pulling it off the chicken. Dark meat has a good texture and extra juicy. Well haven't killed the chicken yet. Where do I go from here? 1:40 was getting close to the time limit to still have moist and tender white meat. Maybe next round I'll go for 500*. Stay tuned I cook a rotisserie chicken once every week or two.
  6. I do not post my cooks very often as compared to most of you all, I am pretty simple: No injections, no mops (save sauces for the table), seldom brine or marinade. I like my meat for the meat -- salt, pepper, maybe some garlic -- light on the spices. Here is a chicken cooked on the Primo Jr. that is simple as it can get -- a 6 lb. bird cooked whole & cooked Nakked! It only set in the refer uncovered overnight to dry out the skin. Skin was just on the crispy side (wife likes a little crispy skin) & this bird turned out excellent. Try it sometime -- just the meat! (Old android phone pic)
  7. No promise you are going to win but they would look great in a little white box on top of some lettuce. Presentation is half the battle and they do taste GREAT! ----------------------------------------------------------------------------------------------------------------------------------------- I have had great consistent results doing the following process. 1. Build the fire with 5-6 good chunks of hickory 2. Put your diffuser in place 3. Place a dry drip pan directly under the main cooking grate 4. Get that fire up to a dome temp of 375 but no lower than 350 and no higher than 400. Prepare the chicken. Do no trim any of the loose skin from the thigh. Turn it bone side up and add your spice mix - suggest lime salt, black pepper, garlic powder, etc etc... Whatever you like. Now take the thigh and turn it over and while holding it in your hand take that extra skin and wrap it tightly around and under the thigh. Pull all of the extra skin up under well and then set it bone side down. On the top sprinkle ONLY with good dose of kosher salt, coarse black pepper and then dust with paprika powder. Once the kamado has pre-heated well go ahead and put the thighs down on the grate "bone side down". Try and keep the skin taunt while you do it. Leave about an inch between each piece. Cook for at least 30 min and check them. Use an instant read thermometer and check for 170-180 - don't pierce the skin but instead check by probing under the edge of the skin. Mine usually take more like 45 minutes but it all depends. No flipping, no turning etc. The skin pulled under holds all of that goodness inside the thigh and prevents it from drying out. You should get an amazing color etc. Here are a few pictures from the past two thigh cooks I have done using this exact method.
  8. When planning what to cook, I ask myself what I want but also what do I have on hand that I can use up. I was craving some Mexican food and I had lots of precooked frozen chicken, watermelon, some tomatillos and tortillas on hand. I decided to make up some Chicken Enchiladas with Verde sauce and watermelon salad. I start out by making up some Verde sauce. Here are most of the ingredients. Everybody on the kamado along with some corn for elote. Once everything was nice and roasted I skinned and seeded the jalapenos and placed it all in a blender for a spin. (Note: I added a can of store bought sauce to increase the amount) A few months back I had cooked up a mess of chicken (Piernitas de Pollo Marinadas) and I had vacuum sealed a bunch of it for just this sort of occasion. (Link: http://www.kamadoguru.com/topic/29040-piernitas-de-pollo-marinadas-y-elote-its-whats-for-dinner-2/) I thawed out a package and pulled it for the enchilada filling. I added a cup of queso fresco and ½ cup of diced onion and mixed it together. I set up my work area, dipped a warm tortilla in the Verde sauce and rolled up the enchiladas. Poured some more sauce over them and spread on some Mexican cheese. I placed them on my preheated (to 300) kamado for 15 minutes. Unwrapped my corn and made it up elote style and plated it with the enchiladas, some Mexican Watermelon Salad and a Negra Modelo. Muy delicioso! Thanks for looking.
  9. Got some new poultry shears and an "el cheapo chicken" (brined overnight) and so a spineless yardbird was meant to be. I have a little baking powder added into my rub. Sprayed the bird with cooking spray for rub glue. Akorn temp was a steady 350-360°F. Just a drip pan in the Akorn balanced on the firebox edges, no stone or deflector per say. Even after resting the skin stayed crispy. Sabbath the black cat got the backbone meat. All was good.
  10. I thought long and hard on what to cook for the Asian Cooking Challenge. After much researching I finally came up with this. I’ve made the Spring Rolls before but followed a recipe from Chef John of Food Wished for the others. First I made the Peanut Dripping Sauce. Here are most of the ingredients. Next I grilled up some chicken breasts and a shrimp for the Spring Rolls. Sliced up the breasts, the shrimp, and the veggies. I set up my work area and took some rice paper and wetted it and placed it a damp towel. Placed some greens, bell pepper and carrots, and some Daikon Radish, and some Thai Basil. Then some chicken and rolled it part way and then two shrimp and rolled it the rest of the way. (Sorry but no pics) I placed them on wet paper towels until later. Now I turned my attention to the Spicy Caramel Chicken. Here are most of the ingredients for the sauce. Finely minced the garlic and grated the ginger. Poured in all the wet ingredients and then prepared the chicken. I skinned and deboned 5 thighs and cut them into approximately 1” chunks. I placed them in a bowl and poured half the sauce over them and then stirred. I then cut up the veggies and heated up my 12” C.I. skillet on the kamado. After approximately 5 minutes the sauce was starting to caramelize. Here’s what you want it to look like. Stirred in the Jalapenos, bell peppers and peanuts. Then the other half of the sauce. Once the sauce started to caramelize again I stirred in the green onion. And now the sauce is ready. Here’s the plated shots served over some steamed rice. This was a lot of work but it was worth it. Thanks for looking.
  11. Ingredients: 5 boneless, skinless chicken thighs 1 egg 1 cup milk 2 gloves garlic several tablespoons CF Sauer's Montreal style chicken seasoning/rub 1 cup flour 2-3 cups panko bread crumbs Directions: Start your fire and insert racks. Place a cast iron griddle on your top, felt line level grate. Do not use a diverter. Bring your Kamado to 350 degrees & stabilize. While your kamado is coming up to temperature, get out 3 bowls, and a sheet pan covered with a piece of parchment paper. Take the 2 garlic gloves and grate using a Microplane grater. In one bowl add a cup of flour and salt & pepper to taste, skip the salt if it's an ingredient in your rub. In a second bowl combine milk with 1 egg, beat the egg & milk together. In the third bowl add the panko crumbs, a generous amount of rub, and the microplaned garlic. Mix thoroughly so all 3 ingredients are evenly distributed. Take each piece of chicken, dredge thoroughly in flour, dip in egg/milk mixture, and then coat thoroughly in panko mixture. Place on sheet pan. When all pieces are coated, place sheet pan in refrigerator ~ 10 minutes to allow panko mix to set. When you're ready to start the cook, coat your griddle with a generous quantity of olive oil, enough so that you can see it just beginning to pool in a place or two. Use a silicone brush to smooth it evenly over the surface of the griddle. Close your Kamado and wait a minute for the oil to heat up. Once oil is to temp, place the chicken pieces on the griddle, close the kamado cover and cook undisturbed for 20 minutes. After 20 minutes flip the chicken so the other side gets suitably browned. You may want to remove the chicken from the griddle & add little more oil before cooking the second side, a judgement call on your part. After flipping the chicken cook for another 15-20 minutes. Observations: This is a very flexible recipe as you can give it any flavor profile you want depending on what you mix with the panko. This is an adaptation of a Tyler Florence recipe (you can view the original here) and in his version he uses the garlic mixed with rosemary. This was tasty, but I found (1) using a chicken rub with the garlic, and (2) "frying" on the cast iron griddle, produced a result more in line with what I was looking for. This recipe can also be done in your kitchen oven following the same process; I think the key for either oven or kamado is cooking on a hot CI griddle. Also, I've only cooked this with boneless/skinless chicken, but there's no reason you can't cook it with chicken pieces with the skin still on, in fact this might make it even better. Here's the kitchen set up for the coating and dredging: And the chicken pre-cook: Oiling the griddle: Chicken on the griddle: This pic shows the chicken where I flipped it after 30 minutes (the white looking piece was not yet flipped). And this pic shows chicken off the grill after 30 minutes on one side, and 10 on the other. The white looking piece I never flipped, it was brown on one side and pale on the other. The light brown piece at the bottom of the pic shows the 10 minute side of one piece, and the dark brown pieces are the 30 min sides. This is why I recommend a flip after 20 minutes in the directions, and suggest adding a touch more oil at the mid point. Hope anyone who tries this enjoys it!
  12. Smoking two chickens today; nothing special; Rub- coarse black pepper, sea salt, paprika, chili powder. Used canola oil and hot sauce as a base for rub to stick. Pecan wood chunks. 2:55pm holding steady for 35 minutes 3pm put the chickens on... not enough color just yet...
  13. I followed the recipe in project smoke for rotisserie-smoked chicken. Only changes I made was with chicken I covered with baking powder kept uncovered in refrigerator over night. Removed baking powder made sure no baking powder remained on chicken. Replaced the olive oil with avacodo oil and used KJ poultry seasoning. Very happy with crispy shin for my very first time. Enjoy the photos.
  14. After a few cooks I finally figured out the best method to dial in my desired temp thanks to all the members advice in the forum. 25 degrees before I reach desired temp I close it down on top to about a quarter inch and down low at about .5 ( there is no .5 obviously so half of the 1 on the bottom). This thing cooks quicker than some of my recipes call for but practice and more cooks will be the only way to master this bad boy. Here's a few pics of my latest cooks.
  15. Rubbed with pork n chicken secret weapon and ran it about 400 with one flip. Pineapple had some habanero death dust on it and nectarine had dominator. Mini split of cherry for smoke.... Came out very juicy and nice crisp on the skin. Haven't done a chicken direct like this in a looooong time. Tough for me to decide which I like better...hot n direct, smoked or direct but low (PBC). Guess it's a good thing we get to choose from day to day!
  16. On the 4th I cooked up a mess of chicken that I had got on sale for $.67 per lb. Link: http://www.kamadoguru.com/topic/29667-4th-of-july-dinner-chicken-2-ways/ We ate it on the 4th and 5th but still had lots of leftovers to vacuum seal and use at a later time. I had purchased a package of toasted tortillas for tostadas so last night was one of those times. I broke out a package of 3 thighs that I pulled off the bones and heated up some frijoles . Took a tostada shell and spread on the frijoles. Added the pulled chicken Lettuce, green onion and some cherry tomatoes we had. Then some shredded Mexican cheese and some avocado salsa Also made up a second one with Pico de Gallo, Mexican Creama and some Tapatio hot sauce. So good! Thanks for looking
  17. I had found some Chicken thighs and drums on sale for $.67 per lb. I purchase 3 packages to stock up. We had hoped to have our neighbors over to share this. Unfortunately those plans fell through so I cooked them up anyways and will divide up into individual dinner portions and use them up over time. I did half of them in the Mexican style Piernitas de Pollo Marinadas. (Link to recipe: http://www.kamadoguru.com/topic/29040-piernitas-de-pollo-marinadas-y-elote-its-whats-for-dinner-2/) Here’s the marinate mixed up. Chicken in and bagged up for a rest. The other half I just seasoned with some Durkee Smokey Mesquite seasoning. Around 3:30 I lit up the grill and the chicken was on by 4:00. Piernitas de Pollo Marinadas on the right and Smokey Mesquite on the left. With the drippings they are grilled and slightly steamed at the same time. I turned them approximately every 10 minutes. After the fourth turn they were done and I started removing them. Here it is plated up out on our patio table with some potato salad and some Mexican corn. (Elote) After dinner I put in a batch of pre-made Chocolate Chip cookies for dessert. Wonderful meal and beautiful day. Thanks for looking.
  18. I shop at a local Mexican Market nearly every week. I've purchased this chicken there a few times and it’s really tasty but has very little heat to it. I recreated here with just a little heat to spice it up. Here are most of the ingredients for the marinate I used: And here is the recipe: 1 tbsp. Granulated onion 1 tbsp. Ground pepper 1 tbsp. Salt 1 tbsp. Paprika 1 tsp. Ground ginger 1/2 tsp. Achiote powder 1/2 tsp. Cayenne Pepper 1/2 tsp. Chipotle Pepper 4 cloves garlic (Minced) Juice of 1 lemon 2 tbsp. EVOO 1 tbsp. Malt vinegar 1 tbsp. Catsup And some raw onion and cilantro and the end. I mixed everything up in a large bowl and dumped in the chicken legs and 2 thighs and mixed it all up for even covered. Bagged it up with some onion and cilantro for a rest before grilling. Now on the grill with some corn on the cob. After 10 minutes I flipped everything. After it was up to temp I plated it up with some elote, a nice cerveza and some fruit that the wife insisted I include. Oh sooo delicious! Thanks for looking.
  19. Howdy Gurus! So I've been neglecting posting cooks as of late and I'm fixing that this evening. This is just a simple little cook of breaded chicken breasts, a nice green salad, and an avocado salad made by a friend. She thinks I need some care taking seeing as how I'm a bachelor. I don't tell her otherwise. She's been here many times for parties that I've thrown and she still brings me food. I'm not complaining! Here is the Marketing shot: Here is the money shot: The chicken breasts were most and juicy and the avocado salad was wonderful. Pete, my salt pig that was a gift from a dear friend, approves. He's not too happy with me when I do butts or pork ribs! The breading was really simple: I packet of powdered Spicy Ranch Dressing mixed into Panko breadcrumbs that had been salted and peppered. The breasts were soaked for 30 minutes in buttermilk and then dredged in the breadcrumbs. I personally think it needed more salt, but nobody complained.
  20. This week's cook was some really FAT chicken leg quarters. This is a really simple recipe to make and the flavor is great! BBQ Smoked Chicken Leg Quarters Ingredients: 1 bottle of your favorite Zesty Italian Dressing 2 to 4 chicken leg quarters (or whatever chicken pieces you wish to use) Your favorite poultry seasoning blend Your favorite BBQ Sauce Directions: Place the chicken pieces in a ziploc bag and dump in the entire bottle of zesty Italian dressing. Let marinate for at least four hours or overnight if possible, turning the bag occasionally. Preheat your grill to 275-300°F and setup for indirect cooking. Add a two or three chunks of a mild smoking wood like cherry or apple. Remove the chicken pieces from the marinade and coat liberally with your favorite rub or seasoning blend. Place chicken on the grill and cook over indirect heat. When the chicken reaches an internal temperature of 150-155°F, baste it with some of the barbecue sauce and continue cooking until done. Dark meat pieces should reach at least 175°F internally and breast pieces should cook to no more than 165°F.
  21. Hello fellow KG forum members! For tonight's dinner, my wife had left out three frozen chicken breasts, so when I got home from work, I had to decide what the heck to do with them. I had never made Chicken Teriyaki, but it popped into my head and off I went in that direction. I don't know why I do these things, but randomness seems to be the basis for my existence. After reading up on a few online recipes, I went to work. These are the ingredients that I used... After simmering everything together over low heat, the liquids reduced and the teriyaki sauce was ready to go. After cleaning up the chicken breasts, I cut them into half-inch thick strips and laid them all on a baking tray. I then brushed the sauce onto both sides and let them marinate while I got the grill going. After getting the grill to 350 degrees, I brushed and turned four times during the roughly 40 minutes that these strips took to get done and then dinner was served! They tasted great and my wife actually asked me for more sauce. That's the sole reason I know that I will be making these again! Thank you for looking and enjoy the pics!
  22. We went to a party on Friday and a Baby Shower on Saturday so I only had Sunday to do any cooking of my own. My wife wanted something lite so salad it was. I took 2 boneless skinless chicken breasts and rubbed them down with some Smokey Mesquite seasoning and let them rest for 2 hours in the fridge. While they were resting I made up some guacamole and kept it in the fridge. With only two breasts to cook I set up my smallest grill. (Weber Jumbo Joe) While the charcoal was heating up I cooked up some Corn and some black beans. Charcoal is ready and on they go. While they were cooking I cut up some lettuce. After the chicken reached 160 and brought it in and sliced it up. Here it is all put together in a bowl waiting to be served with some scallions and cilantro as a garnish. And a close up. It was Delicious! Thanks for looking.
  23. Remember when I made the Petite Filet Mignon Oscar? http://www.kamadoguru.com/topic/26970-petite-filet-mignon-oscar/ Well my wife doesn’t really like steak and definitely doesn’t like anything from the sea. So I made something special for her to enjoy instead of steak. Here are most of the ingredients for this cook. I placed the boneless / skinless breast between two sheets of plastic wrap and pounded them with my 10” CI skillet to around 5/8” thick. I then dredged them in some flour mixed with 1 tsp. ea. of cayenne and white pepper and 1/2 tsp. of turmeric. I took that same 10” CI skillet and fried them up in some butter and oil. (It takes a shorter time because they are thinner) In the meantime you’ll remember I was grilling up the asparagus. Chicken is done. Here it is plated up on a bed of asparagus, approximately ½ cup of Hollandaise sauce and a Modern Times Oneida Hoppy Sessionable Pale Ale. And the ultra-close-up view. As it was her dish I didn’t get a fork shot. I did taste it and it was also delicious. That’s for looking.
  24. I had one of these recently at a restaurant (The Yard House) and tried to duplicate them here. First I searched the web for a Blackened Chicken rub recipe. I found this one on foodnetwork by Jeff Mauro. 6 chicken breasts 1 cup butter (I used oil) 1 1⁄2 tablespoons paprika 1 teaspoon salt 1 1⁄2 teaspoons onion powder 1 1⁄2 teaspoons garlic powder 1 1⁄2 teaspoons cayenne pepper 1⁄2 teaspoon white pepper 1⁄2 teaspoon black pepper 1⁄2 teaspoon thyme 1⁄2 teaspoon oregano Coat both sides of thawed chicken with butter. Reserve. (I used oil) Combine all seasonings in a shallow bowl. Coat both sides of chicken. Heat a heavy duty skillet until very hot, about 10 minutes. Add butter to grease the bottom. Sauté chicken over high heat for 5-7 minutes on each side. Here is the rub ready to go. I pounded some chicken breasts out to around 1/2” thick. I placed my CI skillet on the kamado in the lower position and let it get smoking hot and blackened the chicken. I then toasted the torta roll. Spread on some mayo, some American Swiss cheese slices, a chicken breast and some pickled red onion. Then some avocado, lettuce, and tomato slice. Here are the Plated shots with a Modern Times Lomaland Belgian-style ale. Delicious.
  25. This is perhaps a little bit of an unusual meal to cook on Super Bowl Sunday but there was a Throwdown going on and I just couldn’t get to this until today. I'm very glad I did. I had purchased some chicken thighs and deboned and skinned them last night. I also made up some Tzatziki sauce to go with this. (Link below) http://www.kamadoguru.com/topic/26297-tzatziki/ This morning I gathered my ingredients for the kebab marinate. (From Chef John on FoodWishes.com with a few tweaks) Here are most of them: Into a large bowl and mixed. I placed the chicken in the marinate being careful to get full coverage on every piece. I placed this in the fridge to rest for 6 hours. After they were marinating I made up some Persian rice. Here are the ingredients. (Thanks bosco) And here it is done. Our guests arrived around 3:15 and I set out some freshly made guacamole and chips for an appetizer. Around 4:30 I broke out the chicken and skewered them. Placed on the grill direct, flipping every 3 to 4 minutes. (Smell was incredible) We heated up some Naan and some Pita bread to go with our meal. I broke out my largest platter and served it up family style with the Persian rice, some cucumber, Hummus, grilled tomatoes, Tzatziki, Kalamata olives and some baby pickles. Close up of the Kabab. Money shot. Taste was fantastic. The meat was so moist and flavorful and went perfect with all the sides. Thanks for looking.
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