Jump to content

Search the Community

Showing results for tags 'Sliders'.

  • Search By Tags

    Type tags separated by commas.
  • Search By Author

Content Type


  • Moderator Only Discussions
  • 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
    • Weber Summit Grills/Kamados
    • 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


Last Updated

  • Start


Filter by number of...


  • Start











Found 4 results

  1. Dinner last night was Carolina style sliders, sans chili; one of my favorites. A key step in the process for me, whether serving burgers or barbecue is to is to warm and humidify the buns. I use a vintage aluminum bun warmer from the 1940's. In my opinion this makes a HUGE difference. Each slider is about 3.5 oz: And then onto the CI griddle with the Vision at about 400 degrees: add American cheese: And then plate them up. Carolina style is mustard, chopped onions, chili & slaw. My favorite is a slight modification, leaving off the chili and adding the American cheese. These sliders have two of my favorite attributes: easy to cook & delicious!
  2. What I made as part of a batch of brisket sliders that I'm making for the Super Bowl today. The roasted garlic is just a hint and not overpowering. Delicious! http://youtu.be/Z9oKeutafdc Recipe: Ingredients Option 1 - Natural Yeast Starter Method 23 oz Unbleached All-Purpose Flour 13 oz lukewarm milk (~100 deg F) 4 oz yeast starter (50/50 flour/water ratio) 2 oz sugar 0.5 oz salt 4 tablespoons butter, melted 1 large egg 1 whole bulb garlic Ingredients Option 2 – Active Dry Yeast Method 25 oz Unbleached All-Purpose Flour 15 oz lukewarm milk (~100 deg F) 2 oz sugar 0.5 oz salt 0.3 oz active dry yeast 4 tablespoons butter, melted 1 large egg 1 whole bulb garlic Topping 3 tablespoons melted butter Instructions If using the Active Dry Yeast Method, skip steps 1 and 2. 1. If yeast starter is in the fridge, take it out two days before you plan to bake and begin feeding it. 2. Prepare Sponge Starter the night before. Mix together 4 oz starter, 6 oz milk, and 6 oz flour. Cover and let ferment overnight. 3. Roast the garlic. Remove loose skin on garlic bulb. Rub bulb with olive oil. Wrap in foil. Bake at 400 deg for 30 minutes. Let cool. Squeeze out garlic paste and reserve. 4. Mix and knead all of the ingredients. If using Starter Method, this means also adding the remaining 7 oz milk and 17 oz flour not yet used. 5. Cover the dough, and let it rise until it's nearly doubled in size. 6. Deflate the dough. Divide it in half. Reform them into balls. 7. Roll them out to 3/8” thick. 8. Use 2” round biscuit cutter to cut dough circles. 9. Reassemble scraps and repeat step 7-8 again. 10. Place buns closely on parchment paper or greased sheet pan. 11. Cover for two hours to allow rise. 12. Heat oven to 425 deg F. 13. Brush with melted butter. 14. Bake about 10-15 minutes or until golden brown. 15. Remove from oven. Optionally, brush with more butter. 16. Place on cooling rack.
  3. I haven’t been reading or posting on the board much the last 2 to 3 weeks (sorry about that) as we’ve been super busy getting ready for my oldest brother and sister in-law to come out for a week on vacation. For me to take a vacation I must put in crazy hours before and after it. (Before the vacation to make sure everything is done and after to catch up on everything I was able to put off and everything that came in while I was gone) Well, now that they are on the plane flying back to Oklahoma, and I can breathe again, I’ll post some pictures of our vacation. They were supposed to fly into John Wayne on Friday the 10th but the plane they were on had some mechanical problems. They sat on the tarmac for a few hours and then were asked to de-plane. They were told that they would not be able to fly out that day. My brother asked if they could make any flights to Southern California. They were told that they had a flight into San Diego but why would that matter? He told them that I lived in the San Diego area and could pick them up so they reluctantly rerouted them to San Diego. He called us to tell us of the change in plans and we picked them up at San Diego International at 11:30 P.M.. Unfortunately they were missing the checked bag from the first plane. They had planned on staying with one of my brothers in the L.A. area. (Obviously that didn’t work out) We were going to meet up with them half way between us at the Dana Point Marina but because of the missing bag we ended up BBQ’ing at my place. Remember this cook? I wanted to recreate it for this get together. I had cooked up a Pork Picnic roast and the sausage for the Peach Bourbon Baked Beans on Friday. Here’s the Picnic ready to get rubbed down. As I was skinning it Husker didn’t know what to think so he started barking at it. Now some Molasses and rub. Got the kamado filled up, added some Peach wood chunks and lit it. Let it heat up to 220 and put everything on. Once the bark had set and the IT reached 165 I placed it in an aluminum pan with some apple juice and BBQ sauce, covered with foil and put it back in. (I bumped up the temp to 310) And here it is pulled and ready for the sliders on Saturday. On Saturday morning I made the Peach Bourbon Baked Beans. Here are the bacon, onion and bell peppers getting happy. Add the sausage, garlic and bourbon. Add everything else and on the kamado with some Peach wood. And they are done. Here is my brother and myself making some ABT’s On the grill. No plated shots (much too busy) but after we ate, the four brothers are able to visit. (All four of us had not been together for 16 years) It was a beautiful day of family, great food and visiting. Thanks for looking.
  4. 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!
  • Create New...