Jump to content

Search the Community

Showing results for tags 'Taco'.

  • Search By Tags

    Type tags separated by commas.
  • Search By Author

Content Type


Forums

  • 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

    End


Last Updated

  • Start

    End


Filter by number of...

Joined

  • Start

    End


Group


AIM


MSN


ICQ


Yahoo


Jabber


Skype


Location:


Interests

Found 6 results

  1. Long day at work yessaday. No lies....it sucked and was a grind. Made it through and finally made it to my truck for the ride home. Called into headquarters and spoke with my son about dinner plans. We both agreed that tacos sounded great. Made it home and pulled apart the leftover jerk chicken and chuck roast. Put in a pot with some taco seasoning & beer and let it simmer a while. Had 6 soft shells and 6 hard shells on hand. Frijoles, cheese and sauce in between the layers. He killed these four and then grabbed up one of the remaining two. I made off with the lone taco and it was mighty good.
  2. Had today off. Family was sleeping late......figured I'd sneak up a meal on them. After all....I"d been up since way before dawn and sipping good coffee. Started off with some shredded up beef. Onions, bacon and garlic in the pot......cooked down a while and then added the beef. Usual suspects lined up for the chore. Kitchen tunes engaged...... So much better than ground beef ! Appetizer served up just prior to meal. Refried beans & cheeses came up next.... Okay.....they were ready for the real eats......some were dressed out with toppings....some were just eaten as is....no pics of the finished product...sorry. Pepper jack, sharp cheddar, queso and frijoles in between the outer & inner shells.
  3. This is a super duper fantastic recipe that I posted here recently: I wanted to make a double batch of this today so I decided to take it outside and do it on the FireDisc grill.
  4. I recently started using the MyFitnessPal app to track my food and calorie intake. Their blog has some interesting recipes pop up occasionally. I saw this one come up a few days ago for Turkey Taco Soup and I wanted to give it at try. My girlfriend won't eat turkey so I substituted lean ground beef in this recipe... the Ingredients and nutritional information are as follows: Directions: I heated up my stock pot and then added the olive oil. I put in the onions and sauteed them for about 5 minutes. Then I added the garlic and green peppers and sauteed for another minute or so. Then in with the ground beef until it was browned, stirring constantly. After that, I added the rest of the ingredients, brought it to a boil and then reduced to a simmer with the lid on. I tasted this after simmering covered for about 20 minutes and decided it needed a little additional salt. I added 1 teaspoon of salt and maybe a quarter teaspoon cracked black pepper and let it simmer some more. One serving of this is about 2 cups, so a meal for me is about 1.5 servings or 3 cups.... You can garnish this with tortilla chips, green onions, cheese, sour cream or anything else you might like. The flavor of this one is pretty good! Note: The Bush item is Black Beans and this recipe also measured out to 5 2-cup servings which would make it 420 calories per serving...
  5. Remember this cook? (Pepper Stout Beef -Take 2: http://www.kamadoguru.com/topic/14374-pepper-stout-beef-take-2/?hl=%2Bpepper+%2Bstout+%2Bbeef) Well I had some leftover frozen packages of it and decided to make something different with it. How about a Taco Pizza? First I made a bowl of Pico de Gallo. Then I made up some pizza dough and let it proof overnight. Here are most of the rest of the ingredients: I took the ingredients and Mr. Grill out to my patio work area on my big gasser. Rolled out my dough and then spread on the Chipotle salsa as my pizza sauce. Sprinkled on some Mexican cheese. Put the Pepper Stout Beef on. (My dog approves!) And Mr. Grill added some onion slivers. I had already preheated my kamado to 510. I put the pizza on and set the timer for 4 minutes. After 4 minutes I took it out and put on some cilantro, fresh Pico de Gallo and some more cheese. And it’s done. Now I spread on some fresh cut lettuce, cut and then some Mexican Crema. And here are the plated shots. And here is the Money Shot. It was delicious! Thanks for looking.
  6. After the Tuna I cleaned the Dorado. (Also known as Mahi Mahi but in Mexico they are call Dorado) Here are a few pics. I started out by wheeling my big gasser over to hang over the grass. (I didn’t want the blood to be dripping on my patio) Brought out the cutting board and any knives that I thought I might need. (I sharpened them first as sharp knives are essential for this process) Took the ice bags off the fish and the Dorado out of the ice chest. If you don’t want to know how to cut the fillets off a Dorado then you can skip the next batch of photos. It’s much like cutting up the tuna. Start by making the first cut starting just in back of the eyes and cut around the pectoral fin and then back towards the head in a lazy “V” shape. Now cut along the dorsal fin all the way down to the tail. Now cut back up the underside along the fins all the way to the first cut. Try to avoid the stomach as there is nasty such in there. Now grab hold of the skin and pull it back all the way to the tail and cut it off. (You may have to get it started with the knife before you can grab it) Now cut along the blood line in the middle. As Dorado are so thin I was careful not to cut too deep on the initial cut along the dorsal fin. If you cut to deep the first time the meat can come loose when you rip the skin off. Once you're deep enough along the dorsal fin the top fillet should be able to be pulled out by gently sliding your fingers along the dorsal fin and spine. Now I cut out any residual blood line and cut it in half so it will fit in a gallon zip-lock bag. Now for the bottom fillet you repeat the above process. Unfortunately the bottom is much harder as there are bones you have to cut out of it. And now repeat this on the other side. Now I took some of the fillets and cut them to size. Sprinkled on a generous amount of Tajin seasoning (thanks Jack) and placed them on the kamado. It was approximately 400 degrees. I let them go for approximately 2 to 3 minutes per side. (You don’t want to overcook them) Cut the pieces up into taco size pieces. And made one of the best fish tacos I’ve ever had. (Fresh tortillas, fresh Dorado, fresh cut cabbage, fresh Pico de Gallo, Mexican cheese, White sauce and Tapatio Hot sauce ) Oh Yum! Thanks for looking.
×
×
  • Create New...