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Found 12 results

  1. Life is very hectic for us these days and I don't get the chance to cook much these days and much more so to document those cooks when I do. It is the season we're living in for now with taking care of my 93 year old M.I.L. with Alzheimer's. Anyone who's gone though this knows how difficult it is. Anyway, last weekend I decided to remake the Blackened Chicken Torta I made a few years ago. First thing I made was some Pickled Red Onion. Pickled Red Onion recipe link: https://www.kamadoguru.com/topic/27438-pickled-red-onion/?tab=comments#comment-367726 I then made up some Blackened Chicken rub and proceeded to make up the Blackened Chicken and Torta. Blackened Chicken Torta recipe link: https://www.kamadoguru.com/topic/26599-blackened-chicken-torta/?tab=comments#comment-355872 I pounded some chicken breasts out to around 1/2” thick. I placed my CI skillet on the on side burner of my gasser and let it get smoking hot and blackened the chicken. I then toasted the torta roll and spread on some Frank’s Red Hot Mayo, a chicken breast and some pickled red onion. Then some avocado, tomato slices, some lettuce and the lid. Here are the Plated shots with a Stone Xococeza Mocha Stout and some Sun Chips. Delicious! Thanks for looking.
  2. Tonight's improved dinner. The homemade buns made this much better.
  3. Rich Roast Beef Sandwich Meal – (Whole Beef Round Tip Roast) This cook is a 10.47 lb choice grade beef round tip roast from Costco. Cooked just right and on the rare side it is flavorful and tender and makes a great meal. This was served as a sandwich thin sliced and plated on locally sourced Bosnian Lepinje bread (warmed on the Kamado) with au jus dip from the cooked meat. A separate stove au jus (not shown) was offered as an additional choice. Dinner was accompanied with potato-leek cream soup and broccoli. Rich, filling and satisfying! The beef round tip, as a rule, requires a good trimming to remove significant fat, sinew, and especially silver skin. I probably trimmed a pound off the round. Save the trimmings – see below The Trimmed Beef Round Tip I injected with the following solution and let the meat marinate from the inside wrapped in plastic wrapped in the fridge in a tray. The injection was prepared by bringing to mixture to a low boil and then cooled and refrigerated. I also run the powdered spices through my spice grinder to make them an extra fine powder. · 1-1/2 cups water · 2 teaspoons “Better Than Bouillon” beef base · 1/2 teaspoon "Lea and Perrins" Worcestershire · 1 to 2 Tablespoon granulated garlic (per your taste) · 1 Tablespoon onion powder · 1 teaspoon paprika · 2 teaspoons ground black pepper · ½ to 1 teaspoon Steens cane syrup (or equivalent) Alternately, use a can on low sodium beef broth plus ¼ cup water in place of the water and beef base listed above. The injection adds internal flavor and moisture and help the meat develop an internal au jus that is released upon carving and in the foil wrap during the rest. I use a pilsner glass to fill the injector as the needle has mutiple holes along its length and the tall glass works perfectly. The Injection Apparatus After Injection To make a separate stove-top au jus, use any leftover injection and place it in a small pot with all the meat trimmings. Add water only as need to cover the meat pieces. Bring to low boil for 5 minutes and then reduce to simmer and cook for several hours. Strain the liquid from the meat. Set meat aside. Reduce the liquid as appropriate to concentrate the flavor. Adjust salt. Cool the liquid in the fridge and then remove the congealed fat – you now have a second au jus for the meat. The meat scraps cooked this way (tossing the non-meat bits) are a delicious treat. The Stove Top Au Jus Underway The round itself was simple seasoned before placing on the Kamado with kosher salt, coarse ground black pepper and granulated garlic. External Seasoning The round roasted for about 4 hours at 250 degrees indirect to an internal temperature of 138 degrees – this is a balance point for us between those in the family who would eat it rarer and others who like it a bit more done. Some like to bring it to 135 degrees at the removal point for an even rarer outcome. A note on smoke: This cut of meat readily absorbs smoke. If you choose to add any wood, only use a small piece of a milder or more neutral wood (like oak), maintain a very light smoke and do not smoke for very long. Otherwise the flavor tends to get bitter and acrid. Also make sure your charcoal and fire are fully stabilized lest you impart off flavors from charcoal that has been just choked down in the temperature/vent setting process. Big Joe's Job Is Done Cooking this cut in this way turns it into a tender beef - over cooking will make it tough as it likes to be cooked rare to medium rare. Wrap in foil off the Kamado to rest. This cut (at least injected like this) will not have much if any temperature rise. Maybe 1-2 degrees at most. Carefully unwrap to save the au jus that has released from the meat. Slice thin and enjoy! As an aside, this cook was planned to take advantage of my new to me (used) Berkel 827A slicer I just acquired. The whole round fit on the product tray of this slicer (which is why I went after this model) and there was no need to cut the round to fit. Perfect! Ready to Slice It was such a pleasure (and quick too) to slice up about 3.5 pounds of the beef and mover over be able to have precise and consistent slices and/or have the capability to immediately adjust slice thickness according to what people might prefer. I was able to offer the first 1/3 of the slices as medium, the next 1/3 as medium rare, and the rest as we got nearer the middle more towards rare. Everybody’s tastes covered. We set 2 lbs aside for use in the next couple of days. The rest of the uncut round will get vacuum sealer and go into the freezer. Love this slicer! Something for Everyone Enjoy the meat!
  4. Has anyone seen the Subway commercial for their pulled pork sandwich? In the commercial one fellow is opening up Akron (char-griller) and says it will be another 5 hours for por will be ready, eventually they both go to subway for their pulled pork sandwich voice says why wait 5 hours when you can have it now.
  5. I had one of these recently at a restaurant (The Yard House) and tried to duplicate them here. First I searched the web for a Blackened Chicken rub recipe. I found this one on foodnetwork by Jeff Mauro. 6 chicken breasts 1 cup butter (I used oil) 1 1⁄2 tablespoons paprika 1 teaspoon salt 1 1⁄2 teaspoons onion powder 1 1⁄2 teaspoons garlic powder 1 1⁄2 teaspoons cayenne pepper 1⁄2 teaspoon white pepper 1⁄2 teaspoon black pepper 1⁄2 teaspoon thyme 1⁄2 teaspoon oregano Coat both sides of thawed chicken with butter. Reserve. (I used oil) Combine all seasonings in a shallow bowl. Coat both sides of chicken. Heat a heavy duty skillet until very hot, about 10 minutes. Add butter to grease the bottom. Sauté chicken over high heat for 5-7 minutes on each side. Here is the rub ready to go. I pounded some chicken breasts out to around 1/2” thick. I placed my CI skillet on the kamado in the lower position and let it get smoking hot and blackened the chicken. I then toasted the torta roll. Spread on some mayo, some American Swiss cheese slices, a chicken breast and some pickled red onion. Then some avocado, lettuce, and tomato slice. Here are the Plated shots with a Modern Times Lomaland Belgian-style ale. Delicious.
  6. Made these for a party recently. No leftovers. http://youtu.be/n7Vfh-cVPBE
  7. This is the special project I’ve been working on, The Really Big Sandwich. A sandwich so big, I will use it to destroy the world unless you give me First off, a Really Big Sandwich takes a really long post, so bear with me. To pull this off I spend days of careful planning. First I baked some beer bread on the kamado. (See link: http://www.kamadoguru.com/topic/20394-ruthless-rye-ipa-beer-bread/) The next day I cooked up some killer Tri-Tip. (See link: http://www.kamadoguru.com/topic/20397-tri-tip/) I knew that a really big sandwich would require some precision engineering so I purchased a cheap mandolin to keep all the cut veggies the same thickness. Next I searched my freezer for some of my kamado cooked leftovers. Here is what I thought was some leftover Pastrami and some Turkey from last Christmas. Here is the mandolin I purchased. And most of the veggies sliced up and most the rest of the ingredients. Took my beer bread and carefully sliced it into 4 lengthwise slices. I made up a bacon weave for one of my layers. Because it’s difficult to flip a weave I heated up my bacon press to smoking hot and placed it on top. I then toasted the bread on the kamado. I spread out some mayo on the bottom slice. (1) Then a layer of Pepper Jack, Cucumber, and the fresh Tri-Tip. (2,3 &4) Then Red Onion and Red Pepper. (5 & 6) Remember I thought that that package was Pastrami so I started making up a Rueben sandwich for the middle slices. I then opened up the package and found out it was leftover Tri-Tip. (Oh Darn! ) Oh well change of plans so I heated up the Tri-Tip and placed it on top of the melted Swiss cheese on the next slice and continue building this monster. (7, 8, 9 & 10) Added Pickle slices. (11) And some Munster cheese. (12) Now the Bacon (13) and the next slice of bread with spicy brown mustard. (14) More Swiss Cheese (15) and the Turkey (16) then some Tomato slices with some fresh cracked black pepper. (17) More Swiss cheese and placed it in an oblong Fish pan to heat it up. (18) Now on the kamado at 300 degrees. After 3 minutes the cheese is starting to melt. Brought it inside and added some Lettuce and it’s lid. (19 & 20) Took it out of the pan. This is the backside of the sandwich. I turned it around and set-up a better photo background. I also placed a ruler next to it to give it some scale. Here is how we made the background better for pictures. Unfortunately, no sooner than I’d taken that photo, my wife bumped into the vertical one and it fell onto the sandwich. We rebuilt it and I stuck wooden skewers in both sides so I could cut this thing. Here are the cut shots. And here is the Money Shot. I cut it into 4th's and even then I had to eat this thing as 2 sandwiches. The top half came off and was eaten first. I then ate the bottom half. It was very good.
  8. Trying to get some eats ready for my son before he gets home from school today. Rubbed down and cooked with some new homebrew rubs & sauces that a buddy's making. Tunes cranking inside.......weather sucked, but music was good. What's missing is some red pepper flakes in the picture. Toasted some King's Hawaiian buns with cheddar & bacon over the chicken. He killed these and declared them good. I'm putting a tomato & mayo on mine tomorrow.
  9. If you are a fan of a great roast beef sandwich, I can guarantee you that you won't find anything as good as this at Arby's or in your grocery store deli case! Dry Rub Recipe: Equal parts of: Kosher or Sea Salt Black Pepper Onion Powder Granulated Garlic Dry Mustard Dried Thyme Rub down your roast with a thin coat of extra virgin olive oil and then coat liberally with the dry rub and let sit on the counter for at least 15-30 minutes. Preheat the grill to somewhere between 300-350 degrees and set up for indirect cooking. Place the roast on the center of the grill and cook until the meat reaches an internal temperature of 125-130 degrees for medium rare. Remove from the grill, tent with foil, and let rest for 15-30 minutes. Wrap tightly in foil and refrigerate overnight. Slice as thin or thick as you like and enjoy!
  10. Tried a new recipe for a sandwich/burger roll for dinner tonight. They came out pretty good, light airy & ready for filling with what ever you have. Very easy to make and only about 2 hours from start to eating. 350g flour 29g sugar 1 tea salt 1 1/2 tea yeast mix above to blend, than add 210g warm milk 2 tablespoon honey 1 egg beaten 2 tablespoon oil mix medium speed in stand mixer ( or mix by hand and knead for 6 mins), until you can make a window pane, place in bowl sprayed with cooking spray and roll dough around to coat, let proof until doubled (1 hr for mine). Place on floured work surface, deflate, divide into 6 equal pieces, roll into balls, place on parchment, let proof about 1 hr, bake 350 12-14 minutes until golden brown top and hollow sound when thumped (mine in Akorn 12 mins). Brush with butter and place on cooling rack. Enjoy, good stuff.
  11. Shrimp Po-Boy Kamado Style There seems to be a seafood cooking theme on the forum right now. Here is my addition to that sea of cooks. Now normally when you think of a good south Louisiana shrimp po-boy you are thinking fried shrimp as the main character. Well…I decided to do a shrimp po-boy without frying the shrimp and to cook it on Big(Red)Joe. Got you wondering how he’s gonna do dat, don’t I? Well let’s find out, mes amis! My newest idea revolved around a variation of my New Orleans BBQ shrimp recipe ( http://www.kamadoguru.com/topic/8738-new-orleans-style-barbequed-shrimp/?p=88234 ) except simpler and quicker. I did not want to grill the shrimp on skewers especially 2.5 pounds and I wanted to end up with kicked up flavor both in the shrimp and on the bread itself from a sauce. One Really Good Smokehowze Gourmet Shrimp Po-Boy I know you want one of these... Georgia wild caught shrimp are in season and I picked up 2.5 pounds of headed medium size white shrimp in the shell. You do not need the more expensive big ones for this recipe and the mediums are actually better as you will see. Since we will peel them, no need for the head-on version. The cast of characters The Shrimp Green Onions Red or Yellow Onion Parsley Bell Pepper (any color) Garlic Worcestershire Sauce Hot Sauce (Tabasco or Crystal preferred) Smoked Paprika Cajun Seasoning Fresh Lemon ½ stick butter Olive or other quality oil (I used red palm fruit oil – it adds a nice color and flavor) A Loaf of Good Fresh French bread Lettuce (fine cut) Tomatoes (sliced) Mayonnaise The Prep Rinse and peel the shrimp, optionally reserving the shells (and heads if there were head-on) for a stock . Wild Georgia Shrimp Optional: Using a suitable size stock pot add a good pat of butter in the bottom and get it hot. Put the shrimp shells (and heads) in the hot melted butter and stir well to coat and sauté the shells for several minutes. Add the minimum amount of water to cover at least 3/4 of the shrimp. Bring to boil. Boil for 5 minutes stirring shrimp around so as to extract the flavor from the shell. Continue boiling and occasionally stirring allowing water to reduce significantly but do not scorch the shells. Drain in heat proof sieve, reserving the stock. Discard shells. Return stock to the pot and reduce just a few tablespoons of a rich flavored stock. Remove from heat and reserve. Making Shrimp Stock Use a heat proof pan/pot suitable for cooking on the Kamado indirect at temps up to 450 degrees. The pot will be set directly on the deflector. I used my 3 qt Lodge enameled cast iron. Regular cast iron is also OK. Chop green onions, onions, parsley, garlic and bell pepper. Combine with shrimp and add the seasonings, the butter in patties, a few tablespoons of the oil, the juice of ½ a lemon. Do this to your liking on amounts of ingredients and the flavor profile. We want to generate a good robust rich flavor on the shrimp and have a sauce that is not watery when we cook it down. Mix it all up well. It should smell good already. Some Fixins All Put Together and the Cast Iron Lodge The Cook This is the easy part but you need to stay near the grill and have a bowl ready big enough for the shrimp, a spider or equivalent, and some good heavy duty pot holders. Set the Kamado for indirect with deflector and stabilize and 400-425 degrees or so. I set the pan (with no lid) right on the deflector as I wanted a fast hot cook on bottom of pan but also some oven baking effect. You could probably do this as a direct cook in this same type heavy bottom pot at 350 degrees. But I also wanted the oven setup in Joe for heating the bread at the end. I added pecan chucks to the fire right before putting the pan on to get some heavy smoke going. On Big Joe at 400 The shrimp will cook in less than 5-7 minutes. Cook with lid on Kamado closed, but open and stir often even 2-3 minutes. You should see the shrimp go opaque – taste one every so often to check doneness. Adjust seasoning as desired at this time. I had to kick mine up some mid cook. Shrimp Done & Ready to Be Removed From Pan Using a slotted spoon or spider remove the shrimp when just done to another dish and reserve. Now we will cook the sauce further (another 5-8 minutes) and reduce it until almost all water is gone and it just thickens and the flavors get concentrated. Careful it does not burn or overcook the seasonings in the oils. Again this is closed lid on Kamado cooking, but checking often. If doing this direct be especially vigilant. Now add in the reserved shrimp stock. Again taste and amend for final seasoning. Need to Reduce and Enrich the Sauce - this is right after removing the shrimp Sauce Reduced - I could just eat the sauce and be happy When sauce is reduced, remove cooking pan from heat. Allow to cool a bit, and then add the shrimp back into the pan and stir gently to coat shrimp. Set aside uncovered to prevent any further cooking and to promote some additional cooling. Add the Shrimp Back - now we are really talking With Kamado on indirect, heat the French bread which has been pre-sliced to length and length wise (but not cut all the way thru – you want “V” to hold the shrimp and fixins) until thoroughly warm but not toasted. On a direct fire this step could be tricky - so I suggest to foil the bread first. Fresh French Bread Heated on the Kamado Building the Po-Boy Take a hunk of the bread, slather one side of the “V” with mayo (or add dollops of mayo at end on top the lettuce). I considered making a flavored mayo sauce but the regular mayo and the cooked shrimp pan sauce go so well together there was no need to amend the mayo. Layer in the sliced tomatoes. On other side, layer in the shrimp and spoon some of the sauce on the shrimp and bread. Add the fine cut lettuce. A final sprinkle of Cajun seasoning. Close up the bread and enjoy one superb original (non-fried) gourmet shrimp po-boy. "I gar-on-tee, that!". Shrimp and Sauce Ready to Go On the Bread Grab the Lettuce and Tomato Building The Po-Boy Now, thank the Lord for great seafood, open a Louisiana brewed Abita beer and enjoy this feast with family and friends. That Do Taste Good - Have a few extra napkins Ya’ll come back now! Ya hear?
  12. What do you do with Tri Tip leftovers? Make my three favorite sandwiches. Here are most of the ingredients. Made up some Sriracha Mayo and Basil Pesto Mayo. Spread the Sriracha Mayo on a Ciabatta Roll and the Basil Pesto Mayo on a French Roll and finally the Greek Yogurt Dill & Cucumber Dip in a Pita Pocket. Put on the other ingredients and assembled the sandwiches. Here are the plated shots. Oh so good!
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