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Found 12 results

  1. I am getting my plants ready for spring planting and some going to friends. What you see in the photos is Roma tomato plants in bin and on on shelf, some basil, jalapeño peppers, peppercini peppers, and sweet bell. I have some seeds germinating for spearmint, peppermint, lemon basil, sweet basil, Thai basil, cinnamon basil, marigold regular and jumbo, tarragon, lavender, my my other seed starter has English daisy, rosemary, sage, summer thyme, Greek oregano, and egg plant that not yet ready for transplanting to small pots yet. The English daisy, sage, summer thyme should be ready for transplanting next weekend.
  2. This is a wonderful savory and satisfying soup. This recipe will make 2 meal size servings or 4 side servings. 1 large green bell pepper 1 large red bell pepper 1 small onion 2 medium yellow squash 3/4 cup fresh small broccoli florets 4 oz of cooked breakfast sausage (pre-cooked weight) 1 1/3 cups of milk 1 1/3 cups of water 2 beef bullion cubes black pepper and cayenne pepper to taste Slice and steam the squash, you want it mushy. Slice the peppers and onions and saute in oil until tender but not over done. Now combine everything in to a medium pan and slowly bring to a slow boil stirring often. Reduce temp and simmer until the broccoli is tender. Serve hot and top with grated hard cheese such as Parmesan. Enjoy!
  3. I found and modified this recipe from the book "Guy on Fire" by Guy Fieri. Between the Andouille, roasted Jalapenos, and flavor from the pimento and corn, you can't go wrong with this! I guarantee you can't eat just one! 2 Links Andouille sausage Kernels from 1 large ear of corn Kosher salt Fresh ground black pepper 6 Medium Jalapeno peppers, halved lengthwise, seeds and ribs removed 2 oz. Cream cheese, softened 1 Tbsp. Mayonnaise 4 oz jar diced pimento peppers, drained 1 1/4 cup shredded extra sharp cheddar cheese 1/4 tsp. garlic powder 1/4 tsp. smoked paprika 1/2 tsp creole seasoning Preheat grill to 350° F with no heat deflector. Add wood chunks if desired. Finely dice Andouille sausage and place in large saucepan over medium heat. Brown for 8-10 minutes while continuing to break up pieces with a wooden spoon. Using a slotted spoon, remove sausage from the pan. Reserve oil in pan. Add 1 tbsp of oil to the saucepan and saute the corn kernels until slightly charred, about 10 minutes. Season with salt and pepper to taste and set aside to cool. Lightly oil the peppers, and place cut side down on the grill. Cook until the flesh is marked and slightly softened, 3 to 4 minutes. Remove peppers from the grill, setup grill for indirect heat. In a medium bowl, combine cream cheese, mayonnaise, pimentos, 1 cup cheddar cheese, garlic powder, paprika, creole seasoning, 1/2 tsp. salt, and 1/2 tsp pepper. Add the corn and Andouille and mix to combine. Spoon approximately 1 tbsp of the mixture into each pepper half. Sprinkle the remaining cheese on top. Place peppers on the grill until tender, about 12 minutes. Carefully remove from the grill and serve right away.
  4. This will be split into two posts because of the number of images I have. Here's Part 1: When I first started thinking about the challenge, I knew I wanted to do some kind of chile relleno dish - but one that would be a little heartier than just a regular cheese stuffed relleno. I dug into several options, including wrapping the stuffed chile in corn husks and grilling that way, but then I started playing around on a variation of my favorite dish at my favorite local Mexican restaurant and this recipe was born! Yesterday I documented the making of the fire roasted salsa, which I made a day early to let the flavors blend. Yesterday I also dry roasted 3 ears of corn and cut them from the cob and made cornbread: While the cornbread was baking, I also simmered some chicken breasts in broth flavored with a healthy scoop of Penzey's taco seasoning and the juice of 2 limes: I then shredded the chicken using my tried and true Kitchen Aid mixer method: All of that got put in the fridge overnight to await today's cook.
  5. Atomic Buffalo Turds 3 Ways Half of a Jalapeño for each ABT, wrapped in 1/2 a slice of bacon (a lower sodium package) Beirão Chouriço with caramelized onion cream cheese Portuguese cured pork sausage cut into slivers about 2.5" long and 1/2" wide, then "roasted" and crisped in a toaster oven for 10 minutes - onion, red peppers, garlic sautéed & caramelized in olive oil, then chopped and blended with cream cheese Spicy Shrimp with caramelized onion cream cheese Shrimp sautéed in butter and garlic with some Portuguese hot pepper paste, skins and tails removed before assembly - onion, red peppers, garlic sautéed & caramelized in olive oil, then chopped and blended with cream cheese Cremini Mushrooms with Mushroom Risotto Mushrooms sautéed in butter with garlic Cooked for about 1.5 hours on Kamado Joe Junior indirect at 250 for much of the time, ramped to 280 and then 300 (due to small time crunch).
  6. It’s been 4 months since I’ve made this which is way to long for such an awesome dish. I just had to remedy this so I gathered everything up and went for it. Here is the Chuck roast that was on sale. Here are the rub ingredients: Sprinkled with hot sauce and rubbed down Now steak seasoning Ground coriander And ground chipotle pepper Wrapped it up and let it rest in the fridge for 6 hours. Now on the kamado at 250 degrees until it reaches an IT of around 165. Here are the veggie ingredients: 2 red bell peppers 2 green bell peppers 1 large brown onion 1 large red onion 1 large jalapeño Here is everything all chopped / diced up and ready to go. Add 1/4 cup of Worcestershire Sauce and 12 oz. of Stone Brewing Smoked Porter. (Guinness Extra Stout is used a lot but any good dark beer will do) Once the IT got to 162 it looks like this and I placed in on top of the veggies and cover with foil. And back on the kamado and I kicked the temperature up to 325. Now it’s 1 1/2 hours later and the IT is at 208. I uncover it and do a loose pull of the beef and continue cooking to reduce the liquids. And it’s done and ready for tacos, burritos or tortas. And burritos are what we made with it tonight. Heated up a flour tortilla and placed some cheese and some of the beef and veggie mixture on it. Now some Pico de Gallo and guacamole Rolled and ready to eat. Muy Bueno!
  7. My wife made her wonderful stuffed peppers (utilizing ground turkey.) Roasted these indirect on the KJ...
  8. My wife prepared her delicious stuffed peppers (using hot Italian seasoned ground turkey.) This is the first time we have baked them in the kamado - they turned out great with the slightest wood-fire flavor from the RO charcoal.
  9. As some of you might remember I ended up with a sampler pack of Kamado Joe rubs. Tonight was time to try out the Vegetable Rub. I cut up some peppers and squash and tossed it with some olive oil and the Kamado Joe Vegetable Rub. I grilled this next to the paella (to me mentioned in another thread) at 375 F. The wife likes this a lot! I tasted the rub, even though dill is the last ingredient, it is the dominating flavor. I hope you all enjoy this rub when you try it!
  10. HA! My first attempt to roast some chiles on my grill (I'm originally from New Mexico). Fired up the grill, got it hot. Then burnt the last of my home grown harvest of Pablano's, Anaheim's, and some other long skinny pepper. This is one of the reasons why I'm joining the pros in the discussions. In my defense we just had our first child so I'm a bit off my game. It can only get better from here.
  11. For such a common meal, I was surprised to see so few posts about how to do this on a kamado, both here and on the web at large. I watched John's video where he used a kettle, and he outlines the traditional method. Works great on a kettle or gasser, but getting divided heat zones is tricky on a kamado. Plus, I wanted a little smoke on my sausage, but not so much on my veg. So I'm made a foil pouch for my peppers and onions. They got some olive oil, Italian herbs, salt, and pepper: I reseasoned my CI and cleaned up my two babies today... had to snap of pic of that. Wish my deck looked so good. :( So I started a low and slow right over top of the lower intake vent. Just a couple charcoals and a hunk of apple wood. I placed my half-moon pizza stone diffuser opposite the fire. The veg pack goes over the direct side, and the sausage goes over the diffuser. I plan to bring up the temp slowly over an hour or so. Once the links look nicely colored, I'll crank it a bit more and put everything in my large CI skillet to finish up everything in a little beer.
  12. The Scotch Bonnets are maturing nicely (nice way to say Hottest), should start sauce making when I harvest a couple of quarts.
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