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Found 16 results

  1. Howdy Gurus! Here are a couple of recent quick cooks done here at ChezChef on my 19" KK, Beauty! First we have spiral cut chills dogs. No big deal except that I absolutely LOVE chili dogs. We have two types of dogs ... a few jalapeƱo sausages and a few hot links. Now to eat healthy, here is a burger and veggies, Brussels Sprout and last summer's corn. Thanks for looking. Both were quite sumptuous! Enjoy your cooks!
  2. Ok, let's set the record straight. In my previous post, some of you thought I eat like a king or that my definition of "meager" was a little skewed. Yes, I did cook all that food, but I purposefully left out the merely prosaic. Nothing could be further from the truth. How many burger, brats, and dawg cooks can you look at before you doze off. But just to prove a point here are more of the everyday cooks here at ChezChef. So, without further ado, here is my homage to the Merely Meager Cooks here at ChezChef! Some Juicy Lucies Pulled pork on TheBeast Pulled pork It doesn't get any more common that pulled pork and corn chips Here are the burgers, brats, and dawgs Here's something for the waistline More burgers and brats on TheBeast And comfort food ... the humble chicken pot pie Ready to serve See? There really isn't a big production every evening here at ChezChef! :LOL!: Thanks for looking (again).
  3. So last evening was a nice night to try a cook that I only do occasionally ... planked salmon. I found these Canadian Sugar Maple planks at the local BBQ Speciality Shop and they were on sale ... at $14.95! I'm a sucker and got a package as I had a nice couple of pieces of salmon marinating in an olive oil, garlic, a tad bit of lemon juice, red pepper flakes, etc. Here is that cook. I soaked the planks about 2 hours as prescribed on the packaging and here it is going on the grate. This picture shows the salmon placed on the plank after the plank had heated for about 45 minutes and was flipped. I decided to use the marinade and poured it on top of the salmon. Here is a top view immediately the salmon went on the plank. This is a shot of the salmon right before I pulled it. Now the table shots ... This is a salad a Friend made for me; her's was about a third this size! Pete The Salt Pig likes seeing me eat salad instead of his kin! Here are a couple of money shots. This was a really nice cook. I'm a big fan os fish and I'll cook fish just about any way you can imagine. In every previous cook, I've always tossed the plank but this time the Canadian Sugar Maple came through the cook in great shape. I washed it off and put it back on the grate to sanitize and dry at the direction of the guys at the BBQ Speciality Store. We'll see how that works out. Have a wonderful and safe 4th of July Holiday. Please don't drink and drive!
  4. So last evening was a nice night to try a cook that I only do occasionally ... planked salmon. I found these Canadian Sugar Maple planks at the local BBQ Speciality Shop and they were on sale ... at $14.95! I'm a sucker and got a package as I had a nice couple of pieces of salmon marinating in an olive oil, garlic, a tad bit of lemon juice, red pepper flakes, etc. Here is that cook. I soaked the planks about 2 hours as prescribed on the packaging and here it is going on the grate. This picture shows the salmon placed on the plank after the plank had heated for about 45 minutes and was flipped. I decided to use the marinade and poured it on top of the salmon. Here is a top view immediately the salmon went on the plank. This is a shot of the salmon right before I pulled it. Now the table shots ... This is a salad a Friend made for me; her's was about a third this size! Pete The Salt Pig likes seeing me eat salad instead of his kin! Here are a couple of money shots.
  5. Howdy Gang! Today was one of those days. I decided some comfort food was in order and I didn't want to go to great lengths to get it. I had some ham steaks in the refrigerator from a hog that my brother and i bought and custom butchered. So I decided that nothing would taste much better than breakfast for dinner. The ham steaks had not been cured, so the first thing I had to do was lay some smoke on them. I chose hickory. Here are the ham steaks right out of the cryovac packaging and on the KK's grate. You can see some hickory smoke wafting over the steaks. Here the steaks are after about 30 minutes on smoke with a grate temp of 225F. Another 15 minutes on smoke and these bad boys are ready for for the eggs to meet the pork. [NOTE: I took the hickory wood out of the KK as I don't really like smoked eggs. Eggs soak up smoke in a BIG hurry!] A few minutes later and here is dinner, ready to plate! And another shot before plating. Finally, here is the money shot. Ham and eggs, breakfast for dinner! You can see Pete The Salt Pig's feet at the top of the picture. He chose for obvious reasons not to participate in this evening's cook! This was a simple little cook that was really quite tasty. The ham steaks were about 45 minutes on hickory smoke and were delicious. The eggs didn't take more than about 7 minutes to cook. I'll do this cook again simply because it is so simple to do, no cleanup to speak of, and its great comfort food. Thanks for looking! Have a happy and safe 4th of July holiday! Happy Birthday, America!
  6. Howdy Gurus! Last night I did something a little unusual and thought I'd share with you good cooks. I had a pineapple sitting on the counter that needed to be sliced and used. I also had a couple of pork loin chops that I needed to cook. So, knowing that pork and pineapple go together well, I did the following. I sliced off the sides of the pineapple and laid out my pork chops on them, covered both sides with a little butt rub, and tied everything together with butchers' string. All trussed up and ready to put on Beauty! my 19" KK. On Beauty! @ 400F with a nice FOGO fire in the KK. Temps were rock steady at 400F the entire time of the cook ... about 40 minutes. Here are the pineapple pork chops after about 40 minutes @ 400F. Just a slight char of the strings which never really threatened to burn. After about 40 minutes the pork loin IT was 135. Dadgummit, I let the temps get away from me. I was looking for about and IT of 120-125F. The lesson learned was that the pineapple didn't provide much insulation and the pineapple pork loins cooked much quicker than I anticipated. Next time I'll reduce the heat in Beauty! to about 300-325F and not be in a rush to head out to a meeting up at church. Here's a pic of the pork loin that has been pulled and untrussed. The pork loin here is essentially cooked through and through. So, even though the pork loin was cooked, I decided to finish the reverse sear and let them rest. The pork IT going back on Beauty! was 120F and Beauty was rocking along at 550F. Here are the pork chops on Beauty! right before I pulled them to let them rest and plate. Here are the pork loin chops on the cutting board with a final IT of 140F. And finally here are the pork loins slides open. and ready to plate. There are s few tips that I would pass on after this cook. First, the pork loin chops should have been marinated in a solution of pineapple juice, soy sauce, minced garlic, minced ginger, and a little crushed black pepper. Second, I mistakenly thought that the pineapple skin slices would provide more insulation than they did. Third, running Beauty! at 400F was an attempt to hurry the process along; future cooks of this type should be done between 300-350F. The pork loin chops were tasty and you could taste a slight flavor of pineapple. Marinating the pork in the above marinade would have helped the flavor. I also think that I'll score the pineapple flesh that comes in contact with the pork to insure a better pineapple flavor. All in all, this cook, while interesting and tasty, could have been much better if I had not tried to do so much in such a compressed time frame as I allowed. This was my first time doing this cook and I should have known to leave some slack in the rope. Thanks for looking.
  7. So, I get this box delivered to my front door from Blue Apron. It's not mine; the guy screwed up the address and dumped it on my porch. I know the lady, so I march down there a little after 5:00 when I know she'll be home. She smile and invites me in. Offers me beer and begins to open the package. It's a calzone dinner for 4. She's single and asks me if I would like to join her for dinner. I spammed as I have steaks I was going to grill. She doesn't take no for an answer. I tell her that we can use my kitchen, my kamados, and we pack up everything and march down to my house. The box is very well insulated, all the ingredients are well packed and present, and so we dive right in. I've never seen this service before, so I'm intrigued. Here are the instruction sheets, front and back: I'm impressed. These sheets are laminated and written in clear and concise language complete with pictures so that even I can't screw it up. Here are the ingredients packed in the box. All ingredients were fresh and of really good quality. My part of the deal was to just cook the calzones on TheBeast. We also deviated from the instructions by doing bacon wrapped asparagus on Beauty! Here are the calzones already on TheBeast. He was rocking right along at 475. I will say that the dough was hard to work with and get in any kind of shape for calzones. So, I just winged it and it was the best I could do. Here are the calzones right before I pulled them after 15 minutes. And the Money Shot. Finally, here is a shot of the calzone ready for dipping and eating. Total time from "CC, start your Komodo Kamado" to "That's all folks!" was about 90 minutes. So this was my very first experience with Blue Apron. It was really nice having everything sourced for you and at your fingertips. The quality of the food was quite good and I enjoyed everything about this meal. The only down side was the dough. Trying to shape the dough was quite frustrating, but as you can see, we got the job done. All In all, if I weren't wrapped around the axle with my KKs, this is a service I just might subscribe to. Thanks for looking.
  8. Howdy Gurus - I've seen so many really wonderful cooks documented by Wilbur, JackJumper101, ckreef and his bride, Andy Scalzo that I've got to post a few of my meager cooks. I've done all these since I returned from my various trips. I'm not much on verbiage, I'll just let the pics speak for themselves. it may take a few posts to get all this in, but ... Quiche Roasted yard Bird and corn FOGO One HUGE pan of lasagna Lasagna plated Smoked & Stuffed pork chops Stuffed Pork Chops plated Grilled salmon Plated Salmon More to follow soon.
  9. I had my nephew Shaun over for dinner this evening. He just finished pilot training down in San Antonio after graduating from The United States Air Force Academy last May. He's staying with my brother, the one who lives about 100 yards down the road. You know him, he's the BBQ Mooch who has recycled the same bag of chips for the last nine months! So I decided to use up a Tri-Tip that I'd had in the refrigerator. I also decided to give Shaun a taste treat ... he's a bachelor. I found out today that all he eats every evening is steak, generally NY Strips. So, I'm thinking it time to put on the dog and impress Shaun, or at least try. Sous Vide here I come! I decided to use up some rub I'd had left over from a rib cook this weekend. It was Runnin' Wild's Peach Rub and my brother developed a real like for it when he was over for the rib cook. Here's a pic of the Tri-Tip on the cutting board with the Runnin' Wild Peach Rub. Here is picture of the trimmed and rubbed Tri-Tip after sealing it up with the FoodSaver. It's now ready for the Anova Sous Vide. Here are the Sous Vide parameters as shown on the Anova Sous Vide. Fast forward 8 hours and here is the Tri-Tip just out of the water bath and ready to meet Beauty! at 600F. Notice that there is more liquid now after 8 hours in the Sous Vide at 132F than there was in the previous picture. More on that liquid in a bit. No pic of the Tri-Tip on Beauty! as All us boys were kibitzing and I forgot to take a pic! You simply can't trust some people! Here is picture of the Tri-Tip on the cutting board ready for carving after a 5 minute rest (The natives were getting restless!). And here is the Tri-Tip after I made my initial cut at the bend. That's a perfect Medium Rare if I do say so myself. And finally, here is the money shot. We had Mexican rice, refried beans, and guac. For those who wanted, we had warm whole wheat tortillas for tacos, burritos, etc. for those so inclined. Sorry, no pics of that either, but I'm told they went down really well! And here is a pic of the aftermath of the carnage! Now here is the story of the "Astounding" part of this cook. Shaun cooks his nightly steak on a round griddle with raised runs that he calls a grill! He also said he has never had Tri-Tip and he likes his beef cooked Medium Well! Yeah, I know ... Kids, what are you gonna do with 'em, right? So I told Shaun to trust me and he would be pleasantly surprised. I took a slice of the Tri-Tip, dipped in the au jus, and gave it to him. I said go ahead, take a bite, and if that isn't the best biet of beef you've ever had, I'll cook your share Medium Well. He took a bite, chewed, took another bite, chewed again, and got this HUGE grin on his face. "This is the most astounding flavor! Can I have some more?" Yeah I said, you can have all you want. He ate his Tri-Tip just sliced and with the au jus drizzled on the top. He was too polite to ask for seconds, so I just dished up some of the remaining Tri-Tip on to his plate and he finished off the au jus. He asked me how I learned to cook like that. I just smiled. Shaun is coming over tomorrow evening for a lesson on how to cook a NY Strip properly. I'm also rehabbing my Lodge Hibachi as a gift to him as he travels to his new duty station in New Mexico. He is one very fine man and I am proud to know this office and gentleman.
  10. Howdy Gurus! Monday evening, I looked in the freezer to see what I had for dinner on Tuesday evening. There was a chuck roast, almost the last of a cow my brother and I had slaughtered and butchered. I pulled it and thawed it. Below are the results of yesterday's cook. Here is a picture of the guest of honor right out of the package. I decided to lay some smoke, peach smoke specifically, on the chuckie. I got this at Academy. I only used a couple of pieces directly in the heart of the lit lump. I was doing this indirect, hence the heat deflector. I"ll be laying on the smoke at 250ish. No big deal as the real key to this cook is the braising which comes later. I always like to keep my kamados as clean as possible, so I always set a drip pan on my heat deflector. A clean kamado is a safe kamado; no flashbacks for this Okie! And finally here is the chuckie on the grate. The temp probes are to the new iGrill thermometer that operates on BlueTooth. Red for the cook; yellow for the grate temp. I seasoned with my Embarrassed Zebra rub. Salt, pepper, granulated garlic, paprika, and cayenne. As many of you know Beauty! has thermometer probes built in the side through which you can run probes and their wires. Curved probes negate that capability, especially those that have a collar (red and yellow in this case. Hence the probe wires sitting on the lip of Beauty! I smoked this chuckie to about 160F internal according to the probe. Following is a pic of the chuckie at the end of this smoke. Here is picture of the chuckie in a pan with a liquid of beef broth and merlot wine. The veggies are red skin potatoes, turnips, carrots, and grossly chopped onions. Braising is classically combination cooking technique that consists of a sear on the meat and then a lower temp cook in a vessel, generally with some liquid in the bottom. Many of you may know this technique as pot roasting, hence the term pot roast! And here is the chuckie all buttoned up with its foil covering getting ready to be braised at a temp of 350F. It's back on Beauty! for the duration of the cook. Here is a picture of Beauty! holding rock solid smack dab in the middle of a rain storm. Here's the iGrill sitting on the KK teak side table. It's sitting under a glass bowl to protect it from the rain coming down and swirling around. Notice the water on the table. All in all Iwas quite pleased with the performance of the iGrill temperature unit. I had little if any problems with the BlueTooth. This was the first real test and it went well. I can recommend it. This next pic shows the finished product still in the pan after about 5 hours in the roasting portion of the cook. Here is a pic showing that the bone in the chuckie just easily wiggled loose. And finally here is a plated pic of the cook; braised chuckie, root veggies, and a green salad. SWMBOI and I used some of the broth over the meat and on the root veggies. Scrumptious! The chuckie, which can tend to the tough side, was really tender. Total time on smoke was about 2.5 hours and total time braising was about 6.5 hours. Because of the braise, the chuckie was incredibly moist. All in all, this was a very successful cook. I normally would reduce the liquid in the pan and make a gravy. But, SWMBOI's stomach thought her throat and been cut and she wanted to eat NOW! So, ever mindful of who butters my bread ...! Thanks for looking in!
  11. Gurus! People who see a KK are oft times taken aback by the shear size of even the smaller units. I know that when my next door neighbor heard I was getting a smaller 19" KK, he said he couldn't wait to see it. He's beyond impressed with TheBeast and he has cooked on him a couple of times. He just shakes his head. So when my neighbor saw Beauty!, my new 19" Hi-Cap KK, he said "I thought you said it was small!" I told him compared to TheBeast Beauty was svelte and petite! He just laughed! My neighbor wanted to help me get Beauty! in her cradle. Like g.michael here on the Kamado Guru site, he quickly figured out it wasn't a 2 man job. He then offered his pickup to go get an Engine Hoist from a friend of his who owned a garage! An Engine Hoist! My neighbor said you just don't get a feel for these grills even by looking at them. His son was over this past weekend. The son is a really big BGE fan. His sone took one look at Beauty! and said it was bigger than his Large BGE. Then he looked at TheBeast and said it's the biggest F'ing cooker he had ever seen. That night I ran across Wilbur's famous hot dog picture, you know the one, with 4 hotdogs on the grill. That triggered an idea! I had some hot dogsI I could create a Hot Dawg Scale to give you an idea of how these grills compare in size. Hotdogs are pretty standard in size, so it's perfect for comparison. Wilbur's picture has 4 dogs in it. What I'm about to show only has one because the cats here got the other 3. Don't even go there! Here are the 32, 23, and 19 in sequence: Here they are all 3 sidebar side by side: I hope that gives you an idea of the size differentials using my standard measurement tool, the HOT DAWG SCALE!
  12. Gurus! Today, the saga ends, Beauty! was delivered at 2:30 p.m. weighing in at a svelte 548 pounds including all the extras! I about froze outside while Tom got her off the truck and safely into my garage. Here are a couple pics to whet your whistle for what's to come. This first picture of Beauty and her delivery driver, Tom. Tom delivered TheBeast to my home last August and remember him quite well. He said that Beauty! is a small little thing compared to her bigger brother! Beauty! herself weighs in at 338 lbs compared to TheBeast at 954 lbs! Quite a difference. Tom is a really great guy and told me he'd put Beauty anyplace I wanted. Here is Beauty! riding the lift gate down to the street. Here is another pic of Beauty! giving you an idea of all the accessories that came with her. As is the case with everything KK, it is so well wrapped as to preclude any damage in transit! That's all I have for right now. As I post this it is now 24F and with the wind chill it feels like 14F. I'm going to have to bring all the boxes into the house and open them in here. IT's just too dadgummed cold to do anything in the garage and NO! I don't have a garage heater. My hands are frozen and my fingers just now beginning to thaw out! More to come!
  13. The Soon_to-Be-Granddaughters were over the other evening for dinner. They had never had kabobs! They didn't even know what a kabob looked like! So we solved that situation in a hurry. I had four fresh chicken breasts, a bunch of bell peppers, some mushrooms, etc. and that is just perfect for a quick cook. We diced up the veggies and the chicken breasts. I'm having to teach this young ladies knife skills, how to light a fire, how to set temps, etc. Gurus, please start teaching your kids and grandkids these things at an early age. I'm staggered when I run across teens and young adults who can't boil water without a microwave! But, I digress ... So here are the veggies on a grate for cooking. I ALWAYS cook the veggies separately from the chicken, beef, etc. because they simply don't cook at the same rate. Here are the chicken kabobs as they went on the grate. These were strung together by the Ladies. Had to show the girls how to make certain you didn't skewer your fingers! This is a picture of the first turn of those kabobs. And these are the kabobs about to be pulled from the grate. The kabobs are about ready to march into the house and rest for 3-5 minutes. Cailey is holding the cook she supervised. And the money shot with my good buddy, Pete the Pink Salt Pig, supervising. The young ladies did a really good job on these. They ran the cook from lighting the fire to controlling temps to cook prep to the actual cook to plating the food. I think they did a heckuva job! Thanks for looking in! The Ladies and I appreciate it.
  14. Howdy Gurus! It's Spring and folks are going to start grilling again. From the back of my freezer I pulled a pack of sausage patties from Johnsonville that had been hiding since last summer. here are a few pics that I thought might be of interest. Here is the packaging FYI. Here are the patties in their wrapping. Six total. On the grill. Here is a shot of the finished product just before we sat down to eat. All in all, I'm not too big a fan of these sausage patties. They are just too greasy for my tastes. SWMBOI liked them. I think I'd much rather have had my sausage cased as is usual for Johnsonville. They may be convenient, but .... Just my opinion on this product from Johnsonville.
  15. Last night it was dark and stormy. Severe Weather Warnings all over the great State of Oklahoma. And once again, the City of Moore, OK was hit by a tornado. I'm convinced there is a fundamental force in the universe unknown to physicists that exists in Moore and trailer parks that just attracts tornados. Moore has been hit by tornados more times in the past 10 years than I can count. In any event, my soon-to-be-Granddaughters were over last night and wanted me to cook for them. You know the outcome on that deal. They wanted hamburger steaks and roasted potatoes with a tossed salad. Nothing else would suffice. And the weather was no excuse. Just pull Beauty! under the covered part of the patio and get cooking! SWMBOI just looked and laughed. Here are the potatoes going on Beauty! I just toss the small golden potatoes in some olive oil, melted butter, S&P, crushed Rosemary and Thyme, and a dash of Cajun seasoning A buddy of mine makes. It only takes about 20-25 minutes in a 400F kamado. The spuds are placed in the back to get them away from the direct heat. I was too dadgummed lazy to use my heat deflector. I also wanted just a wee bit of color on the taters. Here is the end product of that tater roast. Just as I took the taters off, here come the screaming tornado sirens. I know that the danger is 15 miles south in Moore. We have the best severe weather meteorologists in the world here in OKC. It's Moore getting hit and where I live all we have are strong straight line winds and BUCKETS of rain. Thankfully no hail. So, I sally forth back outside to put the hamburger steaks on Beauty! I get drenched in the process because I don't want to walk through the garage and dodge the cars hiding from the hail that never showed. Here are the hamburger steaks sitting pretty on Beauty! And here they are as they look when they are pulled off the grate. Finally, here's the money shot. All in all a very simple but wonderful meal. SMWBOI was happy, Cailey and Gracie were happy, and I didn't catch my death of cold wearing wet and cold clothes. Thanks for looking. Please remember the good Citizens of Moore in your prayers as they rebuild, again.
  16. Okay all you small and mini Kamado cooking Gurus, I'm throwing myself on your mercy here so please be nice to this old broken down Okie! I can't get a good feel for the rules of this place. None seem to exist. As many of you know, I'm getting a decidedly smaller KK to keep TheBeast company out back on the patio. Her name is Beauty! and compared to TheBeast, she is a dainty little flower. She is 19" across. Now the 19" High Cap Beauty! is the second smallest of the KK line of products. Her little bother is a 16.5" little guy. Here is my quandary. Beauty!, while quite small and delicate, is larger than the basic Large BGE, Classic KJ, the Vision, the Akorn, the Primo Oval junior, and just about every other point of entry in a line of mass market kamados. That point is generally 18" in diameter. Beauty! is 19" os called a High Cap for a couple of reasons. First is that lid's design is based on that lid of TheBeast. Secondly, because of that lid, Beauty has a very high capacity for cooking a great deal of butts, chickens, turkeys, etc. Can I post her cooks here in this thread? After all, Beauty! is small in relation to every other KK save her little brother, the 16.5" She is certainly small compared to TheBeast. And I'll prove it with pictures when Beauty! arrives here in OKC. I don't want to barge in and crash the party, but Beauty! wants to know where she'll be showcased. As she so succinctly put it, "A girl can never be too prepared!"
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