Jump to content

Search the Community

Showing results for tags 'chicken'.

  • Search By Tags

    Type tags separated by commas.
  • Search By Author

Content Type


Forums

  • Moderator Only Discussions
  • Introductions
    • Introductions
  • Kamado Cooking Challenges
    • Kamado Challenges
    • Member Kamado Challenges
  • Announcements and Information
    • Announcements / Site Suggestion
  • General Discussion
    • Kamado Cooking and Discussion
    • Accessories & Product Reviews
    • The Cooler
    • Sales, Bargains, and Giveaways
    • Guru Classifieds
    • Charcuterie
    • Kamado Pizza and Baking
    • Sous Vide Cooking
    • Indoor and Non-Grill Cooking
    • Do-It-Yourself
    • Healthy Lifestyles
  • Talk About Your Cooker
    • Char-Griller AKORN Kamado / King Griller
    • Kamado Joe
    • Komodo Kamado
    • Vision Kamado
    • Primo Grills
    • Pit Boss Kamados
    • Big Green Egg
    • Grill Dome
    • Blaze Kamado
    • Gourmet Guru Grill
    • Big Steel Keg / Bubba Keg
    • Saffire Grills
    • Bayou Classic Cypress Grill
    • Weber Summit Grills/Kamados
    • Other Kamados
    • Non Kamado Cookers
  • Recipes
    • Beef Recipes
    • Pork Recipes
    • Charcuterie Recipes
    • Poultry Recipes
    • Pizza and Pasta
    • Chili / Soups / Stews
    • Other Meat Recipes
    • Seafood Recipes
    • Rubs / Marinades / Brines / Mops / Sauces
    • Side Dishes / Veggies
    • Snacks / Hors d'oeuvres
    • Desserts
    • Artisan Breads
    • Other Recipes
  • Pellet Grill Enthusiasts's Topics

Find results in...

Find results that contain...


Date Created

  • Start

    End


Last Updated

  • Start

    End


Filter by number of...

Joined

  • Start

    End


Group


AIM


MSN


ICQ


Yahoo


Jabber


Skype


Location:


Interests

  1. So having few prosciutto slices left from my pork wellington cook, I copied someone on here and wrapped them with my asparagus. Chicken was seasoned with some black pepper, adobo and minced garlic for about 2 hrs. It was a quick meal and very delicious. I cooked it on direct heat (375ish) with few chunks of mesquite I soaked over nite. Prosciutto gave it a nice flavor.
  2. Tonight the Smoked Chicken cooked on the ‪#‎KamadoJoe‬ was cubed. The juices were separated, so that the fatty drippings were used to make a roux, and the collagen drippings were used as a savory base to simmer vegetables. The Chicken gravy was mixed with cream of mushroom soup, corn, peas, carrots, potatoes, green beans and the smoky chicken to make Chicken Pot Pie from scratch.
  3. Here is a simple, fast but delicious meal that we just had. Simple ingredients. Remove the chicken and rub down with some OO and then some chicken seasoning of your choice. (I used a Smokey Mesquite) Place the chicken on your beer can rig or chicken sitter with a teaspoon of OO and a teaspoon of the chicken seasoning in the half full can. Place that on your pre-heated kamado at 325 degrees. Here it is cooked for 70 minutes and it’s done. (Your time may vary) Brought it in on a poly cutting board and cut off 1 breast and 1 leg quarter for our dinner. It was delicious! After dinner I pulled the rest of the bird and will be using it for another meal.
  4. On impulse I made a chicken meatloaf. Freshly ground chicken thighs (1.5 lbs) Corn muffins (3, crumbled) Egg (1) KJ peppered sea salt (1 tbs) KJ poultry rub (1 tbs) Mix. Cook at 300 F for about an hour to an IT of 160 F. About halfway though glaze with a mix of honey, mustard, and your favorite rub. Enjoy the photos
  5. I got this idea after reading off the internet a Buttermilk Twice Dipped Fried Chicken recipe from Bobby Flay. I’ve done my best here to adapt it to be KFC (Kamado Fried Chicken) First I purchased a Grill Pack of chicken. Here are the Buttermilk Marinate Ingredients: Amounts: 2 Cups Butter Milk 1 tsp. Sea Salt 1 tsp. Chili Powder 1 tsp. Chipotle Chili Powder 1/2 tsp. Black Pepper Place ingredient in a bowl and whisk together. I took one breast and 1 leg quarter and cut the quarter into a thigh and a drum stick. I then placed the chicken in the buttermilk marinate and mixed it up. And then placed this in a gallon Ziploc and into the fridge for 6 hours. While it was marinating I made up a dredge for later. Dredge Ingredients: Amounts: 1/2 Cup AP Flour 1/2 Cup Panko Bread Crumbs 1/4 Corn Starch 1 tsp. Sea Salt 1 tsp. Smoked Paprika 1 tsp. Cumin 1/2 tsp. Chili Powder 1/2 tsp. Chipotle Chili Powder 1/2 tsp. Onion Powder 1/2 tsp. Garlic Powder 1/2 tsp. Black Pepper 1/2 tsp. Baking Soda I light the kamado and set it up for direct / in-direct cooking and let it get up to 350. After 6 hours I removed the chicken from the marinate, drained in a colander and patted dry. I then dredged each piece in the dry ingredients And then in the buttermilk dip And then in the dry ingredients again. Placed on the kamado on the upper rack on the direct side . Here it is after 10 minutes. And flip After another 10 minutes I switched it over to the indirect side and let it go another 10 minutes. This breast and thigh were very large so I had to cook them and additional 10 minutes to get they to the correct I.T.’s. Results As you can see some of the coating dropped off. Moving these pieces around with tongs is not good. The coating on the drumstick almost completely fell off. Next time I’ll place them on the indirect side and just leave them there. The skin that didn’t fall off was nice and crisp and had a very nice and somewhat spicy flavor. The chicken under the skin was fantastic. It was moist and flavorful. If I can keep the coating on it this is the closest I’ve come to a real buttermilk fried chicken on the grill. I’ll keep experimenting and see if I can prefect this method.
  6. I’ve made a few posts of separate cooks that I made into the following meal. (Sometimes I have to do them separate or the thread they go into will be way too long) First I cooked up some Grill Fried Chicken. (Link: http://www.kamadoguru.com/topic/19410-grilled-fried-chicken-ala-boomstick-allycat-and-wilburpan/) Yesterday I made up some garlic sour cream mashed potatoes. Ingredients: 2lbs. of potatoes (peeled) 1 tbsp. Sea Salt (in the water with the raw potatoes) 1 tsp. minced garlic (in the water with the raw potatoes) Bring to a boil and then reduce heat to a slow boil until done. Drain the water, lightly mash and then add: 1/2 stick warm butter Mash this in and then stir in the following: 1 tsp. Sea Salt 1/4 Cup sour cream 1/4 Cup butter milk Also made up some Cheesy Corny Bread. (Link: http://www.kamadoguru.com/topic/19446-cheesy-corny-bread/) And some Bourbon Glazed Carrots. (Link: http://www.kamadoguru.com/topic/19448-bourbon-glazed-carrots/) I put this all together for a (not on a) Blue Plate Special - Grill Fried Chicken Dinner. I think this is the Money Shot. (Do you agree?) Comfort food at its finest. Thanks for looking.
  7. Here is my entry into the BBQ with Homemade Sauce Challenge. I was racking my brain on what to enter for this. If steak had been one of the choices I would’ve made my steak with Bourbon sauce again but since it wasn’t one of the choices I when with something new. I started out by lighting the kamado. (Note: Used a starter cube for the first time) I then gathered the ingredients for the sauce. (Note: Much of the inspiration for this sauce and cook came from the BBQ Pit Boys but I changed up a number of items so it’s not exactly the same) Orange juice, Calmato juice, catsup, brown sugar, molasses, cumin and mole into a pan. 1 cup raspberries and 6 chipotles with half the adobo sauce. Let the emersion blender do its thing. Add this to the pan and then bring to a boil. Reduce heat and simmer for 10 minutes, stirring every minute or so. (Note: The Mole takes a long time to break down) Now sear the chicken on both sides. Once seared move to the indirect side and sauce. After 10 minutes it looks like this. Flip and sauce again. Once the thighs hit 175 I plated them with some Mexican style Slaw, a side of dipping sauce and a Sierra Nevada Torpedo IPA . Here is my Money Shot. Both the wife and I loved it. Thanks for looking.
  8. Ok, now I am making up for lost cooking time and clearing food out of the fridge before it goes bad. I have been inspired by all the talk of grinding ones own meat, and the wife told me she is SICK of grilled chicken. I wanted to repeat my first attempt at ground chicken burgers to see if I could reproduce the excellent result, or was it just a fluke. 1.5 lbs chicken thighs were double ground on the coarse KA meat grinder with bread crumbs and about one tablespoon of KJ peppered sea salt and KJ poultry rub. I think the poultry rub is the key to the wonderful sausage like taste, almost like a breakfast sausage. Once the meat was ground I added an egg as a binder. Form into balls and cook on the cast iron griddle. I don't know if it is the fresh meat or the spices, but these were great!
  9. Haven't had a chance to post much the last couple months, but trying to get back into it. Here is a cook i did tonight with boneless skin chicken thighs. Put them in a baking dish, mixed up some dijon mustard, maple syrup, rice wine vinegar and added to the chicken. Baked them in the kamado at 450 for about 45 minutes. Added a little bitof cherry wood for some smoke, turned out awesome. Great flavor. Decided to snow on me after the cook started, this snow is tough to take after it was 70 degrees last weekend. Chicken just about to come off. Before cook After cook
  10. Hi Gurus, Here is my March Challenge Entry in the sauce challenge. This is a sauce I have created based on too many different recipes to name. My sauce was mixed, heated and reduced on the stovetop, there have been too many complaints about " does everything have to go on the grill?" The boneless skinless chicken thighs were dusted with KJ rubs, a single rub was applied to each thigh. Chicken 10 boneless skinless chicken thighs Rub: KJ peppered Sea Salt, KJ Poultry, KJ Honey BBQ, KJ Smokey Paperika 1) Turn on music 2) Cook thighs indirect @ 400 F for 45 min. Sauce 2 tbs butter 2 sprigs rosemary 4 sprigs thyme 2 cloves garlic (crushed then chopped) 1/3 cup dijion mustard 1 cup dry sherry 1 cup chicken broth 1) Melt butter in a sauce pan on medium heat. 2) Add herbs and garlic, cook until fragment (1 minute) 3) Add sherry, mustard and chicken broth. Whisk to combine. 4) Bring the mixture to a boil, monitor for about an hour until the liquid cooks down to about 1/2 cup. 5) pour over chicken or veggies. 6) Server and ENJOY!
  11. On the cook today (while SWMBO is working away), is Brined Seasoned Chicken thighs in white wine sauce. Kamado Joe poultry seasoning was used, along with an alcohol free white wine as the simmering base. Additionally, roasted fingerling red potatoes drizzled with black truffle infused oil, liberally sprinkled with Kamado Joe Vegetable seasoning. Lastly a Apple-Blackberry pie, prepared with an orange tequila and Jack Daniels honey sauce is prepared. The mixture of Apple, Orange, Honey, Blackberry and various spices will give the pie a complex taste which should stand up to any main course. The apples and berries were simmered separately and then combined in the pie shell. The sauce was thickened with corn starch prior to pouring over the fruit in the shell. All three dishes are currently on the Kamado Joe Big Joe using the extended rack and ceramic stones to even out the heat.
  12. Sorry - I meant to post this in the Poultry Recipe Forum. Recipe my kids really love. No specific measurements. 1. Cook about a pound of chicken in a bit of butter, worcestershire sauce, frank's hot sauce. Season with Lawry's seasoned salt. I mince the cooked chicken because we like the creamy texture better than chopped. 2. Thaw and squeeze out as much moisture from a box or half bag of chopped spinach. In a large bowl, mix with a good bit of Parmesan cheese. 3. Combine chicken with the spinach and mix. Add a good bit of your favorite cheese and mix. Add enough mayo to bind so that it is not crumbly. 4. Roll out one package of crescent rolls onto a baking stone or cooking sheet. Spread mixture down the center. Cut ribbons on each side. Lift each corresponding ribbon over mixture and twist. 5. Cover with foil and cook 15 minutes on 37 degrees. Remove foil and cook an additional 15 minutes. Your ovens my vary. I use a cooking stone so a cooking sheet may cook the bottom quicker. I plan to try this out on the Akorn in the future. Hope you enjoy! Devin
  13. I know I’m not alone in trying to drop some pounds. In that light I’ve joined Weight Watchers and I’m finding it very easy to do. Here I’m posting a simple but delicious cook I recently made that was simple to make, low in points and was delicious. We bought these Chicken Burgers and Sandwich Buns from Costco. The burgers are actually precooked but I wanted to add some fiery goodness to them as they heated up. I got my Weber blazing hot and reheated them. Placed the burger on the bun with a little mayo. Spread on some Hatch chili’s. Tomato and onion, Now some lettuce and she’s done. Served with some BBQ Popchips. It was so good it’s like I’m not dieting.
  14. Starting some Honey Dijon Chicken, via John Setzler's recipe. And some seasoned vegetables with sausage. As John's Chicken recipe is posted on Youtube, I am only going to post the veggies recipe. The veggies: 1.5 pounds new potatoes of Yukon, Purple, Red and Russet. 2 small Shallots, thin sliced and minced. 6 small sweet peppers, 2 red, 2 yellow and 2 orange. 1/2 pound baby carrots. 1.5 pounds beef sausage cubed. 1 TBS Kamado Joe Vegetable seasoning. 12 oz Chicken broth. Cooked until tender. The pictures also show my new economy Junior grilling and prepping table.
  15. Veggies roasting for the sauce. Enchiladas in the pans and on the kamado. The rice. And they are done. Now plated. Yum!
  16. I shop at a local Mexican Market nearly every week. I've seen this chicken there many times and I've always wanted to try it. Well it was on sell yesterday so I picked up a package and I'm cooking them this evening. I'll keep you updated as the cook progresses.
  17. SWMBO made a comment that lately all I'm doing is bbq flavours and that got me thinking....so on our (Bosco and I) last trip to the BBQ Store, I picked up some Dizzy Pig Mediterranean-ish rub and the plan was to cook up a Greek style meal for the family. We love Greek food and usually buy it once a month. After this cook, I've been told that there is no way we are buying Chicken Souvlaki ever again, this was better than the restaurants. Now the big secret.....dont tell her it only took 10 mins of prep! 3 simple ingredients (although, I admit, using a seasoning blend is a bit of a cheat ) 4 chicken breasts (cubed) Liberal amount of Dizzy Mediterranean rub Juice of 1 lemon (about 1/3 cup) 1/2 cup of EVOO Let marinate for 8 hours. After marinating, the chicken was super tender and smelled delicious. I skewered them and dusted with a little more DP Mediterranean-ish rub before throwing on the grill. While the chicken was marinating, I threw on some (my version) of Greek Style Potatoes. Cut potatoes into large wedges, put them in a pot. Covered with chicken stock Added DP Mediterranean rub 3 cloves of garlic (peeled and whole) 2-3 tbs of tomato paste Chicken cooking direct at 400F Dinner is served... I got some major brownie points for this cook! Thanks for looking!
  18. Ok, I have been enjoying chicken thighs lately. 2 lbs organic boneless skinless chicken thighs Marinate all day in 1/4 cup olive oil 1/4 cup shery 3 tbs dijion mustard 3 cloves of garlic, grated Fresh thyme Fresh rosemary Grill indirect 300-350 for 45 minutes over apple wood. Enjoy! Chicken on the grill. 45 minutes and done cooking. On the dinner table. Broccoli stems shaved and cooked with salt, pepper and garlic. Broccoli florets blanched and reheated with salt, pepper and garlic. New sourdough loaf recipe from Bouchon Bakery cookbook. A winner !
  19. Tonight was braised chicken thighs with garlic, rosemary, Thyme and mustard on the Joe. The chicken was seared both on the grill and in the CI pan. All the chicken could not be seared in the CI at once, so I used the grill surface too. 300 F. Prep the garlic, thyme,and rosemary. Remove the chicken, cook the garlic for a minute. Then add the thyme and rosemary, cook for another minute. Add the chicken back to the pan, add a 1.5 cups of sherry and 1/4 cup of mustard. After the sherry is reduced to about 1/3 rd volume add 1.5 cups chicken broth. Continue to cook until the sauce is the desired thickness.
  20. I cooked some Hot Legs yesterday and got 60 chicken legs on the Big Joe at one time and I probably could of got 10-15 more, I used a smokey BBQ rub then used Buffalo Wild Wings Blazin sauce which is basically the Dragons fire.
  21. With turkey day drawing near and threads popping up about our feathered friend.. Given the option of using only 1 method on a all natural bird, brine bath or an injection of your choice, what are you choosing to ensure a A+ product .
  22. Hi BBQ-grillers ! Joe was very alone under the snow yesterady. I decided to fired it up ! Here’s my third try on the Kamado Joe Classic : Spicy Chiken Wing, with recipe and some comments on the results. First, the ingredients : - Around 12 chicken wings - 1 chopped onions - 4 cloves of garlic - Juice of 2 lemons - 1 cup of blonde beer - 1/2 cup of hot sauce (for example, Frank Hot, but the best is the Piri-Piri sauce, a Portugese sauce) - 2 table spoon of… sugar - 1 table spoon of salt - 1/3 cup of vegetable oil Preparation : - Put all ingredients, except the chicken wings, in a blender and blend well to obtain a very liquid sauce. - Put the sauce in a Freezer bag (or a a bag for marinade) with the chicken wings. Let’s marinate the wings for four to twelve hours. Cooking : - Ignate the Kamado and place the heat deflector. The heat should be around 375 degree. - Put the sauce in a bowl and place the wings on grill for about 15 minutes each side. When you turn the wings, brush with the sauce. - Enjoy. Comments : - As you can see, unfortunetly, some wings burned. Is it because my half-moon heat deflector have a small crack between them that let the heat go through ? Next time, i’ll place a pan or aluminium foil between them. What do you think ? Or maybe the heat was too high ? - Anyway, i must admit that these are the best wings i ever ate. It was over my expectations. You guys are not liars : there’s a huge difference from my gaz BBQ ! The wood flavour is amazing. Can’t wait for my next meal. - I also have to say that i can easily adjust the temperature. I’am not a pro griller, but i didn’t have to fight to reach the temps that i want. Well, thx for reading. See you next time ! PS : Sorry for my english.
  23. A Family-Sized Grilled Chicken Pot Pie using a ‘Scratch’ Biscuit Topping What to do with 4.5 lbs of boneless skinless chicken breasts? How about chicken pot pie Kamado style? Chicken Pot Pie with Biscuit Topper This one required my 7.5 qt Lodge CI dutchie. Started the pot pie filling (without the chicken at this point) using butter, some olive oil, red palm fruit oil, (maybe a stick of butter equivalent) and sweating until tender the chopped onions, green onions, and diced carrots, celery, and garlic. Then added flour (about a cup) and cooked for a bit before adding the quart of low sodium chicken broth and some milk. When the consistency of the sauce was right added to that frozen green peas and frozen whole kernel yellow corn along with some partially cooked and cubed red new potatoes and a handful of chopped parsley . Cooked on low heat with some black pepper, thyme, poultry seasoning, along with Tabasco, Worcestershire sauce and Cajun seasoning to get the flavor where it should be. There was a cup and quarter to a cup and a half each of the onion, carrots, celery, peas, corn and potatoes in the filling. Meanwhile the chicken was oiled and coated with a rub of Montreal chicken and other ingredients from the cabinet. Grilled on 300 degree direct heat until at 165+ to 170 internal. Removed and cooled. I cubed about 3 lbs of the chicken and added it to the pot pie filling. Let the whole mixture continue to cook at low simmer until the flavors had developed. The remaining chicken will be for lunches. Now for the “pie part”. My son and I decided we wanted to do a biscuit topper and then just cook the whole “pot pie” in the dutch oven on Big(Red)Joe with no bottom crust. Out came a new product I was trying, which was a “shortening” made from virgin coconut oil and red palm fruit oil (Nutiva brand). It does not have all the bad things associated with the hydrogenated oils/shortenings. We made biscuit dough from scratch and rolled it out ½ inch thick the size of the dutch oven diameter. My son decorated the biscuit layer with a knife (he even tossed in an S inside an H for Smokehowze in the middle - nice touch!) . After a final adjustment of the consistency of the filling the biscuit round was carefully placed on the filling. The Grilled Chicken Breast The Completed Filling Biscuit Topper Placed on the Filling We cooked the pot pie with no lid on the pot using indirect heat at 425 degrees in Big Joe with double deflectors. One deflector on the main grill and one added under the pan on the expansion grill (when the filling had gotten to the bubbling well stage) to ensure no bottom scorching. Cook time was 40 minutes to get the biscuit topping to the just starting to brown phase. The topping was then brushed with melted butter. Cooking Nicely Uncovered in the Dutch Oven A Family Sized Pot Pie is Done The result was a super-sized family feeding chicken pot pie. The biscuit was tender, well risen and moist with a hint of smoke. The filling was just outstanding in flavor due to the seasonings and the fact that the chicken had been Kamado grilled. There will be ample leftovers this week and probably some filling to freeze for later. We really enjoyed the biscuit approach. The underside of the biscuit had somewhat of a dumpling characteristic doing it this way. A definite keeper on a variation of a pot pie. This Approach is a Keeper!
  24. Well Gurus, I've been wanting to do some smoked chicken enchi's since The Beast landed in OKC. Today is the day. Found a nice package of chicken breasts on deal at Sam's this morning and decided I don't care if it causes the world to stop, I'm doing chicken enchi's for tonight's dinner. I've got friends coming over and I'm not one to put on the dog and try and impress anyone. They've all been here before and have never walked away hungry or complaining. So this is going to be one quick, simple, and wholesome dinner. Here's the set-up: Chicken breasts well trimmed and seasoned with cumin, chili powder, salt, pepper, and garlic. That's it. I've made this dish a thousand times so I didn't stop to measure the amounts of each. Sorry about that. We'll be using pecan wood as our smoke agent. I've got a drip pan above the heat deflectors. The Beast is idling along at 225-235F. Here's the pic: I'll be sitting near The Beast drinking a little liquid refreshment to keep my strength from flagging. Chicken breasts will be pulled at about 160F or so. Oh, almost forgot! Before I get to far into the cups, some of you have asked about what I use to keep The Beast looking ship shape and shiny. As I alluded to in a previous post, it's Meguiar's. Specifically, here's a pic that should help: Which reminds me that the lawn guys just left and The Beast is a bit dusty! Time for a wipe down and then some adult type beverage. More to come.
  25. Well Gurus, I've been wanting to do some smoked chicken enchi's since The Beast landed in OKC. Today is the day. Found a nice package of chicken breasts on deal at Sam's this morning and decided I don't care if it causes the world to stop, I'm doing chicken enchi's for tonight's dinner. I've got friends coming over and I'm not one to put on the dog and try and impress anyone. They've all been here before and have never walked away hungry or complaining. So this is going to be one quick, simple, and wholesome dinner. Here's the set-up: Chicken breasts well trimmed and seasoned with cumin, chili powder, salt, pepper, and garlic. That's it. I've made this dish a thousand times so I didn't stop to measure the amounts of each. Sorry about that. We'll be using pecan wood as our smoke agent. I've got a drip pan above the heat deflectors. The Beast is idling along at 225-235F. Here's the pic: I'll be sitting near The Beast drinking a little liquid refreshment to keep my strength from flagging. Chicken breasts will be pulled at about 160F or so. Oh, almost forgot! Before I get to far into the cups, some of you have asked about what I use to keep The Beast looking ship shape and shiny. As I alluded to in a previous post, it's Meguiar's. Specifically, here's a pic that should help: Which reminds me that the lawn guys just left and The Beast is a bit dusty! Time for a wipe down and some adult type beverage. More to come.
×
×
  • Create New...