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Found 5 results

  1. If you like apple pie, you are gonna LOVE a cast iron pan apple pie cooked on your Kamado! Recipe: 3lbs Granny Smith Apples, cored, halved, and sliced 1 boxed frozen pie crust (or make your own) 4 Tablespoons of butter + 1 extra Tablespoon of Butter 2/3 cup sugar 2 Tablespoons lemon juice 1 Tablespoon all purpose flour 1/2 teaspoon ground cinnamon Pinch of ground clove Pinch of ground nutmeg 1 egg, beaten 1 tbsp milk Directions: Place apple pieces in a large mixing bowl. Drizzle lemon juice over the apples. Sprinkle the sugar over the apples. Mix well to coat apple pieces with sugar and lemon juice and let stand for 15-20 minutes. Melt four tablespoons of butter in a large skillet over medium high heat. Add the apples and toss continuously for 8-10 minutes until the apples become soft. Using a colander, drain the apples and capture the liquid in a mixing bowl. Return the captured liquid to the skillet with an additional tablespoon of butter. Add in the flour, cinnamon, clove, and nutmeg and wisk until no chunks of flour remain. Add the apples back to the skillet, mix well, remove from heat, and let cool completely. Line the bottom of a 10" cast iron skillet with one of the pie crusts. Add the cooled apple mixture to the cast iron pan. Place the remaining pie crust on top of the apple mixture and mold the edges of the crusts together. Brush the top of the pie crust with the egg wash of milk and beaten egg. Cook for approximately one hour at 375° or until the crust is as brown as you would like. If you are cooking this on a grill, just use charcoal and NO smoking wood.
  2. A Shrimp Creole Over Rice Meal and Open Faced Apple Pie for Dessert Shrimp Creole is one of my favorite meals and is easy to fix. My mother cooked it often. This time it will be cooked on Big(Red)Joe. You really should give it a try! A Bowl of Shrimp Creole Over Rice The Shrimp At the market today they had very nice large headless shrimp at a decent sale price. Three pounds went in the buggy. Peel (and reserve the shells). Liberally dust the peeled shrimp with a Cajun seasoning blend, mix, and allow the flavor to develop at room temperature. Nice Sized Shrimp Cajun Seasoning on Raw Shrimp The Shrimp Stock (optional but preferred) After peeling the shrimp, I made a stock by toasting the shells in the big skillet in a wee bit of grape seed oil. Then adding water to almost cover the shells and boiling on high until it reduced to a seasoned and flavorful liquid - about 1 cup of stock. No need for salt or other seasonings. Making Shrimp Stock Reduced Shrimp Stock The Creole Sauce For shrimp creole we need only a few simple ingredients and seasonings: Cajun Holy Trinity & Other Fixins The Main Seasonings and Such Get the cast iron dutch oven hot on the Kamado and add the sliced Cajun seasoned sausage or an Andouille (I used 1/3 lb for flavor element) along with a serious pat of butter. Cook until the sausage is lightly browning. If you want a shrimp and sausage creole increase the sausage to a full pound. Add additional oil or butter and the chopped “trinity” (onion, bell pepper, and celery) along with green onion and cook until they start to wilt. Add the garlic. Continue cooking until all are well softened stirring often to avoid burning as we are doing this on the Kamado over direct heat. Sweating the Veggies Minced Shrimp Now add 4 or 5 of the shrimp that were well minced and stir to separate the shrimp pieces – this is a flavor element. Add the shrimp stock, then the crushed tomatoes and diced tomatoes. If no stock – just add some water. Finally add the Worcestershire, some dried thyme, fresh or dried parsley, a couple of bay leaves, cayenne pepper, Emeril’s Essence (or equivalent), black pepper, hot sauce, and a generous heaping teaspoon each of a chicken base and if available also a vegetable base. Stir well. Cook uncovered (if you want some smoke flavoring) for about 30-40 minutes stirring often to avoid burning and adding water as needed to maintain the consistency. Scrape down the sides of the pot but not hard enough to dislodge any excessively browned sauce patches as they may be bitter. I had my heat at 350 to 375 degrees direct and added a small piece of pecan wood. Adjust the seasoning and the pepper component to your liking as it is cooking. Since the whole shrimp to be added will have Cajun seasoning on them also keep this in mind as you adjust the sauce. If the creole sauce is too sweet add a few teaspoons of vinegar, checking taste with each addition. Ready for the Whole Shrimp After 40 minutes The Last Step – Adding the Shrimp When the creole sauce has cooked and the flavors are well established, add the seasoned whole shrimp to the pot. Stir well. Cook for 5-8 minutes depending on the size of the shrimp. Stir occasionally to avoid burning and adjust consistency with water as needed. Also adjust seasoning to final taste adding cayenne pepper or hot sauce, once the fresh Cajun seasoning that was on the shrimp has entered the dish and been incorporated. Adding the Whole Seasoned Shrimp It Is Done! Serve over steamed long grained rice and enjoy! Add some chopped green onions for a final garnish. A Delicious Meal of Shrimp Creole & Rice Open Faced Apple Pies for Dessert When you have seriously spicy meal, it is always nice to finish with a sweet treat. With apples in season I set Big(Red) Joe to continue with an indirect cook at 350 degrees and cooked a couple of apple pies for dessert after we finished dinner. These were an open faced pie (one of my favorite style apple pies) using Gala apples sliced thin with rapadura sugar (pulverized in the food processor) plus the usual flour, cinnamon, dash of nutmeg and dash of salt. As the apples are not a tart variety I was careful with the amount of sugar. Dot the filled pie shells with butter. I used frozen pie shells that were allowed to thaw. They cooked for 50-55 minutes setting on a second deflector on the main grate to avoid the bottom burning. Start checking the pie at about 40 minutes since they are open faced. Rotate and shift around on the grill to avoid overcooking the side crusts due to the hot air flows around the deflectors. Preparing the Pie Filling Almost Finished Baking Cooling Off Ready for the Fork Enjoy!
  3. Inspired by @Freddyj - my wife and I decided to make John Setzler's 'Kamado Joe Cast Iron Pan Apple Pie.' We utilized fresh apples from our Granny Smith tree in the yard (we'll be making tons of pies) and purchased a Kroger ready made crust in the refrigerated section. It turned out really good and only lasted 2 days between my Wife, my Daughter, and myself. Kamado Joe Cast Iron Pan Apple Pie
  4. I've never baked a pie. Ever. If I'm going to try, however, I'm gonna go all manly and use some cast iron and charcoal to do it!! The recipe is simple...melt 1/2 cup of butter in the skillet, and mix in one cup of brown sugar with the melted butter and whisk. Put one premade pie crust in, layer of apples, 1/2cup of sugar, 1 tbs of cinnamon....another crust....another layer, sugar, cinnamon, etc....then top with a third crust, and cut vent holes after brushing with butter, and sprinkling on cinnamon. 45 minutes at 350º and BAM!! You're a hero! i used my deflector set up and put it on the warming rack to keep direct heat off the bottom. I don't think, however, it made enough difference to worry about putting it right on the grate. I apologize for crappy cell phone pictures, but I was SOOOO ready to eat so I didnt break out my real camera. It had just a hint of smoky flavor in the crust, and was flaky with a bit of a crunch!!
  5. http://youtu.be/OkuAlEX-OzM Sometimes you just have to get outside the box when it comes to thinking about what you can cook on a Kamado. This pie turned out something north of awesome!
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