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Found 7 results

  1. Herb and Citrus Chicken I wanted to cook tonight for my family and I wanted something different.. I had Chicken. I want flavor.. So I found this recipe and it sounded so good. Had to try it. I got my grill temp up to 375* Ingredients for Chicken Everything in and put on grill Chicken done Money shot So for Dessert.. Skillet Apples and Biscuits I meted butter first Mix up brownsugar, cinnamon and nutmeg I then took each biscuit and dunk them in melted butter and dusted them with the brownsugar mix Layer them in a buttered skillet and poured the rest of the butter over them and added the apples(since I can't peel Apples yet, I use can compote) sprinkle the rest of the brownsugar over the top. On grill shot Serve with Vanilla Ice cream.. Thanks for looking
  2. Roasted a 1/2 pork loin last night for dinner. Seasoned with garlic powder, salt & fresh cracked pepper. Roasted over indirect heat (with a few cherry chunks added to the fire) at 325º until IT reached 147º.
  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. apples bananas chocolate sour cream sugar
  5. Pears Apples Butter Red Wine First you put a pan inside the kamado, then when its hot you add butter 100gr. , then you your pears and apples and you add red wine. you cook it for 15 minutes.
  6. I’ve entered another cooking Throwdown where you needed to make a pizza and one of the special rules was “Must be a unique pizza to your culture”. At first I couldn’t think of anything to cook. You see I’m 3/4 German and 1/4 French so I didn’t think there was much of anything in the way of pizza that I could do. Well, then I started researching “German Pizza” and it turns out the Alsace region of France has been making something similar to pizza for centuries called Flammekuchen (Flammkuchen in German and tarte flambee in French) and literally means flaming cake. These were originally used to test the temperature of the ovens to see if they were up to temperature. The fact that Alsace was part of Germany, then France, then Germany, then France, then Germany and now France makes it the perfect region for me. There are two basic types of Flammkuchen. A savory version and a sweet desert style version. I’ve made both here although I needed to make some changes to the recipes in order to comply with the other special rules. The “New to You Pizza” rule was no problem as I had never even heard of these before. The “Must be a pan pizza cooked on a BBQ” rule was where I need to make some changes. The recipe called for a very thin cracker like crust without any pan. My crust is thicker and as you can see I’ve included a pan for both. Since I’m more German I’ve added some traditional German ingredient as well. (Bratwurst and sauerkraut) And the final special rule “There must be a little figurine in your entry shot, like a plastic soldier or a toy rhino or barbie or something”means you get to see Yoda & Chewbacka in the plated shots. Here are most of the ingredients. I lit a full chimney of lump charcoal and let it get blazing hot. Poured this into the kamado and let it come up to 550 degrees. While it was coming up to temp I cooked the Bratwurst. I took 7 slices of thick cut Apple wood smoked bacon (Speck) and cut it into thin pieces. I cook this for around 5 minute. Just until it starts to turn brown but not crispy as it will continue to cook on the Flammkuchen. I cut up one onion into thin slices and cook in the bacon fat just until they start the sweat. Once these were done and ready I rolled out the dough. Instead of traditional pizza sauce Flammkuchen uses sour cream. Transferred the dough into my 12: CI shillet. Added the Bratwurst. Then some onion, sauerkraut and the bacon. Then the rest of the onions and sauerkract. And finally some grated Gruyere cheese. Into the kamado for 9 minutes. All done. Rolled out the dough for the sweet Flammkuchen, spread the sour cream, some Gruyere cheese and some thin apple slices. Then Cinnamon and brown sugar. Into the kamado for 8 minutes. And it’s done. Plated shots. Sagenhaft!
  7. After seeing the cake posts over the weekend, I decided to try a little dessert as well. Nothing fancy, just a few mini apple tarts. We choppped a couple of apples and filled frozen pie shells with the chopped apples, a small pat of butter and a bit of brown sugar. They baked on the stone in the kamado for somewhere around 20 minutes at 400 degrees, turning out light and crispy. I enjoyed mine with a bit of Rose de Gambrinus - the sourness of the beer contrasted nicely with the sweet apples.
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