Jump to content

Search the Community

Showing results for tags 'Peach'.



More search options

  • Search By Tags

    Type tags separated by commas.
  • Search By Author

Content Type


Forums

  • Moderator Only Discussions
  • NEW MEMBERS READ FIRST!
    • NEW MEMBERS READ FIRST!
  • 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
    • 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

Found 11 results

  1. Haver your grill or oven running steady at 350 degrees. Works great with a wings, chicken or meatloaf recipe. It sounds ridiculously simple......yet the results may trump yer meal. No kidding.....that simple......yet that dang tasty. 2 cans of peaches in heavy syrup....dump them & ingredients into a 13"x9" Pyrex dish.......no need to grease. 1 box of yellow cake mix (non prepared....just the mix itself.....dump it over the contents from the peach cans). Stir it around a bit. Let the cake mix soak in the goodness. Stir up 3 eggs. Whip 'em and drop them over the cake & peaches. Sprinkle a cup of chopped walnuts over the mix. Sprinkle a cup of dark brown sugar over all. Then....slice up two sticks of butter and place over the top of the mix. 350 degree grill or oven......for 45-55 minutes.
  2. Smoking a Bone-in Pork Butt today. Using some peach and Apple to add some amazingness. This guy is a little over 4lbs, I usually do my butts small (haha, do butts). I typically go small so I do not have to wrap and can maximize the amazing crust that can form with a nice rub. Went with Meatheads Memphis Dust, very good base rub for those who like it on the sweet side (I do!). I am working on my own rub, but this one is always a good go to. Using the Akorn Senior, my buddy @Likes Big Butts, coined that, as he owns a Jr as well. Here we have a very, very, very liberal coating of Memphis Dust. With as much as will fall off when I move it to grill, I do not hold anything back here with the application. Left a nice mess here, the wife always love this. But it will be worth the eventual payoff! On to the grill, gonna roll smoke at 275 till done. Many say white smoke is a bad thing, but for me, with apple or peach I have yet to add too much smoke flavor. I love these two types of wood and the flavor they add to meats. Locked in, the Akorn Senior is doing its thing, all for the low price of $260 when I picked it up. Will post an update once off the grill. Should be a butt full of moisticity.....(that is not even a word, but love to say it).
  3. @Likes Big Butts This was all his work, but I did stand around while he did stuff. I also helped to apply the rub (picture the movie ghost, he was Demi, I was Swayze). Came out great on the Akorn Jr. Really may have to get one off these things. Quick to get up to temps, hold temps, and is great for going from low and slow to searing. Love my Akorn Senior, just takes a bit longer to get up to temps from low and slow to sear for certain applications. Overall, a great group of grills, highly recommenced for those in the market at this price point.
  4. Peach Pepper Jelly Pork Chops with Turmeric Rice Here is a simple meal that tastes really good. Boneless pork loin chops found in the the nether regions of the freezer that where part of a break down of a full loin. Salt, black pepper and ground thyme seasoned. Peach preserves warmed in microwave. Add half a finely minced Serrano pepper with seeds. Warm again in microwave and stir thoroughly. Add a very sparing amount of warm water and this becomes the glaze for the chops. Chops grilled direct to ~ 145 degrees internal with a peach wood smoke element. Glaze both sides with the pepper jelly. Turmeric rice (my son's dish) which incorporates minced garlic and onion plus chicken stock along with the turmeric. Yummm, Finally, add a tomato, cucumber, and onion salad with olive oil and wine vinegar dressing. Makes for a nice meal. Enjoy!
  5. Today's local weather is sub par for grilling. Good thing I'm not grilling.........I'm kamado smoking in fairly weatherproof fashion. The Big Joe's cart rolls with supreme ease and I scooted it up close to the door. The JoeBlow was used with zero trouble and lit the lump quickly while I stood beneath the overhang and stayed dry. It was pouring down rain at the time. As soon as the grill was lit and coming up to temp the rain stopped, of course. Oh well, I'm ready when the next band comes through. Looks like it's going to be this way all day.....perhaps all week. So nice to be able to peek out the door and make any needed adjustments. So.....what am a smoking ? St. Lois cut spares. I'd let the Dizzy Pig Pineapple Head base rub set up and glaze over and then hit it with my old standard, Cimarron Doc's. Huge chunks of lump enhanced with Bosco's peach wood.
  6. SINFUL Recipe: 2 pre-made pie crusts (or make your own from scratch if you like) 5 cups (approximately) of fresh peaches, peeled and sliced 2 tbsp butter 1/2 cup white sugar 1/2 cup brown sugar 1/4 cup Gran Marnier (or Triple Sec or any orange flavored liqueur) 1/4 cup Amaretto (or any other almond flavored liqueur) 1/2 tsp ground cinnamon 1/4 tsp ground nutmeg 1 tbsp corn starch 1 beaten egg and 1 tablespoon of water for egg wash Melt the butter in a pan over medium heat. Add the rest of the ingredients except the peaches. Stir continuously until the syrup gets thick. Reduce the heat to low and toss the peaches with the syrup and set aside. Line the bottom of a 10" cast iron pan with one of the pie crusts. Place the peach mixture in the pan and top with the remaining pie crust. Baste the top of the crust with the egg wash and score the top crust for venting. Cook at 350-375 until golden brown on top - 30 minutes or so.
  7. Unreal weather today. 55 degrees at 10:00am. This upcoming week....last year.....we had an ice storm that knocked the power out for several days in the surrounding area......followed soon by an earthquake.......not on this day, however. Today is beyond excellent. Morning coffee had while getting the grill up to temp with some Toby Keith playing on the deck. Good morning to the neighbors. Using some great looking FoGo lump. Ginormous pieces. Added several large chunks of cherry wood on top, too. @BOOMSTICK069 was spot on with his recommendation about this stuff ! Giant 35 lb bags. Doing some ribs today....it's been ages since the last batch. Going to use a different rub on each slab. Cimarron Docs has been my family's favorite rib rub for the past couple years. Great stuff. The look of that Kamado Joe Peach rub is enough to make me want to eat a spoonful of it right now. I've never tried the John Henry's Pecan rub but it came highly recommended so I'll give it a go. Just getting started. In efforts to save time.....I went ahead and put them bone-side down on the grate and hit the top sides heavily with the rub. I was going to do a couple butts, too.....but didn't get up in time this morning and was going to be pushed for time. Tossed 'em in the freezer and will cook them next weekend.
  8. This is a Kamado Joe seasoned pork loin, cut in two, that has been seasoned with Kamado Joe Peach seasoning, and the other half seasoned with Dizzy Pig Bombay Curryish. I just put this on and am stoked to check the results out tomorrow. I am also using Fruita Woods Peach Wood, as I thought it was going to go well with the curry. Come back and check it out when it's done its going to be awesome! Sorry about the sideways pics, you think I would have figured it out by now!
  9. With Football in full swing I wanted to make some Football / Tailgate food. Also shmckdc recently made some Wampus Peach Bourbon Baked Beans and made me want them again. (Recipe is here: http://www.kamadoguru.com/topic/10231-t-bone-steak-with-bourbon-sauce/?hl=wampus) I gathered up most of the ingredients. Smoked some sausage with some peach wood. Browned the bacon. Added the onion and bell pepper. Added in the crumbled up the sausage. Added the bourbon and the garlic, stirred and let that caramelize. Took it off the heat and added remaining ingredients to it and mixed thoroughly. Placed in the kamado (at 225) and smoked (I added some Peach wood chunks) for 3.5 hours, stirring occasionally. Stir after 1 hour And done after 3.5 hours Pulled out a package of leftover pulled pork from this cook. Plated up with some sliders on Kings Hawaiian rolls , cole slaw and a Rogue Hazelnut Brown Nectar Ale. Spoon Shoot Money Shot. Off the charts good!
  10. 2 slabs of Backs from Costco. One left whole rubbed in Dijon mustard,Garlic powder,Costco Rib Rub and Black Pepper. Other Slab cut in half. Dijon, Dizzypig and pepper on one half and the other TraderJoes Coffee garlic rub only.. (no sauce to be used). 250F for 4 hours and 15 minutes over KJ Lump and Peach chunks. NO FOIL !! (Per Gurus) or Peeking until last 15 minutes when I got first look and Poked with a toothpick and did bend test. Awesome.. Sauced with Blues Hog Smokey Mountain. So UNBELIEVABLY good I needed new shorts.. Nice bite and great moisture,smoke ring and then a clean bone! I can't freakin believe it was this easy.. I'm so excited about another success! I didn't even have membranes to pull as Costco BBs' are already done. Thank you to all of you for encouragement that I could do it and it would be good and too KamadoJoe for their Great smoker/Grill!! ♨️ MoneyShot!
  11. We have a new shop in town that deals with specialty olive oils and vinegar. I bought some peach infused vinegar this morning and decided to try one of their suggested recipes. I modified it a bit for outdoor cooking, but this was an insane recipe. I'll post the recipe as it is, and describe how I did it on my Akorn. 4 boneless pork top loins Kosher salt 1/2 each of garlic powder, onion powder 1/4 tsp ground chipotle powder (I subbed cayenne) 3 Tbsp Butter 1/4 c. Minced Onion (I used more...I like onion) 1 peach, peeled and sliced 1/4 c. Kings Peach White Balsamic 1 c. Chicken broth 1tbsp. minced sage Peach and parsley for garnish Season each chop with the garlic, onion and chipotle powder. Heat a large heavy skillet over medium high heat. Add 1 tbsp of the butter and coat the pan. Sear the chops until golden brown, turning only once. Remove to a platter and keep warm. Reduce heat, add 1 tbsp butter and saute the onions for 2 minutes, Add the remaining tbsp of butter and peaches. Cook two minutes, Por the Kings vinegar into the pan. Deglaze by stirring and scraping up the browned bits, cooking about 1 minutes. Add chicked broth and sage, stirring to combine. Simmer until reduced by half. Return chops to pan and simmer for two minutes. Now, of course I grilled the chops instead of using the pan. That meant I could go ahead and be prepping my pan and all those ingredients. I grilled the peaches instead of putting them in the iron pan with the other ingredients as well. It was WAY tasty!
×
×
  • Create New...