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  1. I've just ordered a Joetisserie and now I am wondering if there are any joetisserie accessories to go with it? what I have in mind is a wire cage that fits on the rotisserie forks so food like firm vegetables like peppers, onions maybe small corn and small cubes of meat, even rashers of bacon can be placed and cooked while tumbling around inside the cage, dose anyone know if this is available or of something of that sort that could be used for that purpose?
  2. So what did I think of when John gave us the 4 random numbers that included Tofu? Well my first thought was “can we get some new numbers”! I then thought about it some more and came to the conclusion that these ingredients were truly an example of a “Chopped” basket. I must admit I’ve never made it and hardly ever eat it. That may change after eating this dish. I started thinking about what I could make and came up with some ways I could use all these ingredients in in a dish. Sriracha was easy as I use it quite often. Corn? No problem here either. Apples gave me a slight pause but then
  3. 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
  4. 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.
  5. 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 seasone
  6. 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 ci
  7. 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
  8. It is that sad time of year, when fresh corn is disappearing from the shelves. Halloween seemed a good time to snatch up the last of the goodness before it is gone. Pork ribs were rubbed and cooked the classical 3-2-1 method at 225. For the last 1.5 hours of the cook, foiled corn was put on the heat with the ribs. Rib cooking methods are well covered on this forum, so let me give my corn recipe. 1. shuck the corn. 2. Place the corn on the foil. 3. Add two pats of butter. 4. Drizzle honey on the corn. 5. Season the corn, I use #KamadoJoe Vegetable rub. 6. Wrap tightly in the foil.
  9. The process started yesterday with the making of my own coarse ground corn meal from popcorn, then soaking it overnight in 1% butter milk. I followed the recipe in Crust and Crumb by Peter Reinhart, everything was done by weight rather than volume measures and finished the baking tonight. I liked the end result, texture, taste, and moisture. Here are some photos. The baking time took almost 50 minutes because I used stone bread loaf pan.
  10. Here is a version of grilled corn that I do quite often (when sweet corn is in season that is). It's real simple because it's done naked without any unwrapping/rewrapping husks or soaking in any sort of water. The reason that I indirect cook them is partially due to wanting to avoid opening and closing that large ceramic lid every couple of minutes to turn the corn. Corn on the cob ingredients: Corn on the cob oil or butter Corn in a cup ingredients: Grilled corn on the cob cotija cheese (or parmesan if needing a substitute) butter salt cayenne pepper chili powder lime juice
  11. I decided to take a few pictures of a very simple cook from last night. I am new to the Kamado Grills so I am starting slow.. I use an electric starter for my charcoal, and it seems to do the trick. Then I like to marinate my chicken in a simple mix of Bourbon, Olive Oil, Worcestershire, and spices as you like. Finally getting them on the grill. I like to cook my chicken a little slower, and the divide and conquer system worked great to cook the corn and chicken at the same time. Then nothing better then a few drinks and enjoying great food!
  12. Mother's day is here, and I am sure everyone is scrambling for their cooks. On the Big Joe today is Cornish game hens stuffed with seasoned rice, portabella mushrooms, red/yellow/green bell peppers and sweet onions. Roasted red potatoes which are prepared with butter, olive oil and KJ vegetable seasoning were sliced up and put on the top rack. Four ears of corn on the cob were coated with honey, seasoning and butter are resting on the top rack as well. Everything is cooking along nicely at 350 with some light apple wood smoke.
  13. The Ribeye steaks were sliced from a Ribeye roast, then liberally coated with Kamado Joe Steak seasonings. The steaks were cooked indirect at 275 until the internal temperature was within 15 degrees of the target temperature. The Big Joe was then set to 375 for the final searing of the steaks on the direct cast iron grates. Corn on the cob was prepared along with a garden salad which also had cranberries and walnuts. The KJ seasoning worked well with the beefy richness of the ribeye. The blue cheese dressing for the salad balanced the deep savory flavors of the steak.
  14. Gonna enjoy this day off.....starting in a relaxing way, too. Late yesterday afternoon I loaded up the grill with some FoGo lump. Really nice sized pieces....grate gripper tool for reference. I put several fist sized hickory chunks in afterwards, too. I let her run steady for a good little while while I got a butt ready. Butt went on before bedtime. Also before going to bed, I rubbed down some trimmed spares and put 'em in the fridge. The rib rub I normally use takes a while to set up and glaze. This is after the overnight rest in the frid
  15. One of the food blogs I have followed for years is Deb Perlman's Smitten Kitchen. If you've never seen her blog, I encourage you to stop right now and go look. This woman is a miracle worker. She creates the most amazing food for herself, her husband, and her son (and myriad friends and family) in a tiny New York kitchen. She wrote and photographed her entire cookbook in that same tiny kitchen. I've made dozens of her recipes over the years and they've all been just fantastic. On Wednesday she posted this Corn, Cheddar, & Scallion Strata recipe and I knew right away it was going to be
  16. Today was "get all the leftovers out of the fridge" day. I had some jalapenos left over from fajitas and salsa, some salsa left, some cheese, 2 ears of corn, and a few other pieces and bits. So here's what I came up with: Split the last of the jalapenos, seeded them, and stuffed them with cream cheese and jelly: This is one of my favorite appetizer ingredients ... spoon some of this over a log of goat cheese and serve with crackers. I was curious to see how it would taste in an ABT Ready for the grill: 45 mins later at around 325°: Threw on the burgers while tho
  17. Many of us are fans of cooking whole ears of corn on the grill before shucking. I think it comes out great! There are so many different methods to grill corn, I get that, but while reading KG, I had an idea... What if you injected a liquid fat with some flavoring at the base of the corn husk? Garlic butter? Olive oil and rosemary? I am just brainstorming here... Thanks Ben
  18. My Mother in Law had an old Weber kettle sitting on her deck that she just gave to me. I posted some pics of it in a thread called “Is this a Weber”. John Setzler confirmed it and provided a link showing it was made in 1988. It was not in great condition but not bad either. So for Mother’s Day I asked what my 88 year old MIL wanted and she wanted chicken breasts and corn on the cob. I made it so with my new old kettle. First I seasoned the chicken breasts with some rub my wife gave me for Christmas. (Good stuff) I set it up for some two zone cooking with some lump charcoal. I placed a load
  19. Chipotle Pork Chops with Guava Glaze plus Mexican Roasted Corn and Kamado Cooked Broccoli The store today had some nice center cut bone-in pork chops on sale. In the cart they went. Fresh corn was on sale too. In the cart it went. Pretty broccoli on sale. In the cart it went. The entire meal was cooked on Big(Red)Joe. Here is how it went: I used Weber Bold n Spicy Chipotle seasoning that I run through my spice grinder to powder it . I prefer the flavor profile of this seasoning blend after I grind it. The chops were well seasoned on both sides with this as a rub. Let set
  20. Going to get a cook in before the storms hit again ( i'm in GA ). Wings done a few different ways with some corn on the cob and parsnips. Corn will get evoo/salt/pepper Parsnips - evoo, salt,pepper and honey near the end Wings are marinating now, finish results to follow:
  21. Recipe: 1 cup flour 1 cup yellow cornmeal 2/3 cup sugar 3 1/2 tsp baking powder 1 tsp kosher salt 1 cup milk 1 beaten egg 2/3 cup vegetable oil 1 cup corn (drained if canned) - optional Shredded mild cheddar cheese to taste (or any cheese you like) Combine the dry ingredients. Add it to the wet ingredients. Mix well. Put in a 10" cast iron skillet and cook at 375-400° for 20 to 25 minutes or until a toothpick comes out clean. Enjoy!
  22. I had some of John's Hot Dog Chili leftover from the 4th so tonight we made Chili Cheese Burgers and Corn of the Cob. Started out with the corn over the flames and the burgers indirect for a reverse sear. After about 5 minutes per side I moved the corn over to the indirect side. (I had already microwaved each one for 4 minutes) When the burgers started to sweat I moved them over the flame. Flipped after 4 minutes. (Flames weren’t real hot) Plated Money Shots. Oh so good!
  23. For my 1st cook on my new Oval XL I wanted something easy as a get to know you type of cook. So I put in the fire box divider and a small load of lump in one side. Lit it up with the vents wide open and waited for it to get up to 200. After that I dampened it down and put some corn on. Another 5 minutes the temp was at 275 and I put the Pollo Asado on. I cooked the chicken for 30 minutes turning every 5 minutes. Money Shot! Muy Delicioso!
  24. And the piece de resistance for this beautiful weekend is reverse seared bacon wrapped filets, twice baked potatoes & corn on the cob. Another OMG! meal. YUUUMMMMMMMYYYY!!!!!!!
  25. Wanted to start the weekend out with a mostly traditional Memorial Day meal, steak, grilled zucchini & corn on the cob. (But with a Mexican flair, elote). Set the kamado up for direct / in-direct grilling. Husked the corn and seasoned the steaks and and put them on the in-direct side for about 20 minute @ 300 degrees. Got out the seasoning for the elote. After the 20/25 minutes I put the corn down on the direct side. Once they were slightly charred I took them off and seared the steaks and put the zucchini on. While they are cooking I season the corn. 1st a little spray butte
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