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Found 7 results

  1. I thought long and hard on what to cook for the Asian Cooking Challenge. After much researching I finally came up with this. I’ve made the Spring Rolls before but followed a recipe from Chef John of Food Wished for the others. First I made the Peanut Dripping Sauce. Here are most of the ingredients. Next I grilled up some chicken breasts and a shrimp for the Spring Rolls. Sliced up the breasts, the shrimp, and the veggies. I set up my work area and took some rice paper and wetted it and placed it a damp towel. Placed some greens, bell pepper and carrots, and some Daikon Radish, and some Thai Basil. Then some chicken and rolled it part way and then two shrimp and rolled it the rest of the way. (Sorry but no pics) I placed them on wet paper towels until later. Now I turned my attention to the Spicy Caramel Chicken. Here are most of the ingredients for the sauce. Finely minced the garlic and grated the ginger. Poured in all the wet ingredients and then prepared the chicken. I skinned and deboned 5 thighs and cut them into approximately 1” chunks. I placed them in a bowl and poured half the sauce over them and then stirred. I then cut up the veggies and heated up my 12” C.I. skillet on the kamado. After approximately 5 minutes the sauce was starting to caramelize. Here’s what you want it to look like. Stirred in the Jalapenos, bell peppers and peanuts. Then the other half of the sauce. Once the sauce started to caramelize again I stirred in the green onion. And now the sauce is ready. Here’s the plated shots served over some steamed rice. This was a lot of work but it was worth it. Thanks for looking.
  2. 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.
  3. Hello fellow KG forum members! I think it's painfully obvious by now that I like to grill and smoke as much as I possibly can. Since my boys have been off to college for a few years now, I am relegated to only using my wife, daughter, parents and in-laws as guinea pigs for my cooks. As such, I try to key in on what they are fond of eating and attempt to make them happy when they show up. One of the items that my entire family has always enjoyed chowing down on are sausages. Whenever I do a steak cookout, I always buy a couple of packages of "El Gaucho" sausages at Publix and grill them up so that we can eat them as appetizers before the main course is ready. When I'm done grilling them, I cut them up in rounds and make a community pile that disappears faster than the money in my bank account at Christmas time. Anyhow, being the tinkerer that I am, I decided to give this sausage making thing a try and these were the results... I used a pork butt as the base for my sausages. Here it is, all cut up and ready for the hardening process in the deep freezer. Here's my mise en place. In my world, it actually stands for "mess in place" because that's how I do things. It's okay, though, because my wife just loves to clean up after I tear through the kitchen! This is the coarse grind with all of the ingredients thoroughly mixed in. At this point, it already smells so good!!! Unfortunately, somebody somewhere said that pork cannot be eaten raw, so... ...into the hog casings they go! Two notes worth mentioning for you KitchenAid owners; First, get yourself the METAL grinder attachment! The plastic KitchenAid grinder does not hold up to any serious grinding. Second, if you're going to make sausages regularly, get a dedicated stuffer! Stuffing sausages with a stuffer plate on a grinder is a humongous pain in the you know where!!! Just ask me how I know this. Here's a shot of the finished sausage wheel. If you have a few beers while doing this whole stuffing process and happen to stare into the middle of the sausage wheel, it actually looks like it's moving. It's a really cool effect! Just be careful you don't fall over, okay? I keep my knife set on the other side of the kitchen, just in case. Finally, here is the final product! Start twisting your links at the beginning and keep the end of the wheel open so that that links naturally push the meat mixture towards the end as you're twisting. I ate a few that day and vacuum packed the rest in five link packs, which I gave away to family. I did keep a few packs and ended up taking those with me on vacation in a small cooler loaded with ice. We ended up in the mountains of North Carolina with some close friends of ours. I grilled them up at 3,100 feet, we all drank like fish (it was very cold up there, so we had to keep warm ) and then I heard everyone praising my sausage-making efforts. It's crazy to think that these sausages made such an impact on everyone that evening, but that's exactly what they did. Maybe it was the booze talking? I don't know, but we had a memorable evening, regardless. As always, thank you for looking and enjoy the pics!
  4. What better than a Ghost Chili Crucible Rub mixed half and half with Habanero Death Dust Rub Pulled Pork? Not much I think.... stay tuned for live updates....
  5. My journey began when I came across some of the Oakridge Bbq ghost chili rub news on instagram. Within a couple days I had two bags in my possession that were numbered sequentially as they are only limited to 694 in the world. I had to move on a cook quick and decided to do a pork butt with the rub and smoked with peach wood. After I put the rub on the butt, I looked in the bag and got a little scared... Not much left..... the smell alone was super intense.... Rubbed the butt down and let it rest while the fire got going... I put the butt on the Kamado Joe Classic and let it run all night at 250 This was the result.... Sorry about the pic... Really hot and really good, the peach smoke took the edge off the chili but wow it was good. Thanks for looking.
  6. I've been wanting to do this for a while. I love stuffed peppers in almost any form. This is sort of a hodge podge of recipes I found on the internet. I took some from here, some from there, added my own twist, etc. I have to say this was a great cook. The flavor was amazing! Here they are almost done and ready to be stuffed.... And lets skip right along to the plated shot. I only made three as this was sort of experimental, but this is worth repeating for sure. Theres a nice fire roasted flavor in there, with some spice and sweetness....these were a real treat! The stuffing was a tomato puree that was put in the food processor with a couple of garlic cloves, half an onion, and cumin and cayenne to taste. It was all blended, then simmered for about 10 minutes. To that I added bite sized flat iron steak, and Spanish rice. After stuffing the peppers, I covered them with cheese in a disposable pan, and threw them back on the Akorn for about five minutes to melt the cheese.
  7. Anyone had these? When FD came out with their red label Signature Spicy Pickle Chips I was disappointed, no heat. Identical to a bread and butter pickle. Than recently I came across the Devils Spit pickles, they must be new.. They are hot.. Not un enjoyable hot, but for sure reach for your beer hot.. Flavor is not bad, still has a bread and butter taste in the background, but is not the only flavor.. I am not Mr. Hot Stuff but I do enjoy a good bite in alot of things and these were about perfect. Gonna try these on burgers next time..
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