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Found 4 results

  1. Here is my firs "real' sourdough loaf cooked on the Kamado grill.... This came out extremely well.. it's a simple 75% hydration loaf. I decided to get a little creative on my next loaf... Behold the Guinness Sourdough Loaf.. I cooked this one in the oven... it's an 80% hydration loaf with Guinness instead of water....
  2. I was tasked to make a beef stew on the Kamado Joe. No problem. The difficult part was that I was asked to prepare the meat and veggies on the cast iron griddle and then transfer to the dutch oven for the 'stew' portion of the cook. This video is the result of that request. I would normally do the entire cook in the dutch oven so I could de-glaze the pan as I went and save all those bits of flavor that were left behind on my griddle during this process. This recipe is a typical Beef Bourguignon but I decided to change it up a bit and use Guinness beer instead of a red wine in the process. I had never tried that before but I'm glad I did. The flavor difference is beautiful. Beef Bourguignon is beautiful in its own rite, but this was really good also!
  3. Fired up the coals for the first time in way too long. Work, family and other obligations have had me strapped for time and energy. Today it's gonna be all about relaxing and enjoying some Bulldog football. Fired up the coals at 11:45 and popped a top shortly after high noon. That grill lighting is thirsty bidness, don't ya know. Wangs and sausage. Also got a pair of drunk chics in there for some immediate runners & wangs......the breasts will be used for a batch of chicken salad.
  4. Picked up 4 good sized split chicken breasts this past weekend but didn't have the opportunity to grill them. Grilling plans this afternoon weren't looking too promising, either. Forecast is calling for more rain later. So.....out comes the old reliable Crock-Pot to the rescue. Vidalias, green onions, poblano peppers, celery, olive oil and garlic went down first. On top of that went a large can of crushed tomatoes, some herbs, roostershire sauce and a liberal amount of Tabasco. Chicken next with a can of my favorite cooking beer poured over it and some sriracha over the chicken for good measure. I"m going to let the chicken continue to cook until near done, then I'll take it out and remove the skin & bones and shred it and return most of it to the pot along with some Conecuh Cajun sausage. I may go get some shrimp to add to if I go out.
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