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Found 6 results

  1. Since my Husker Game was finally on in the evening we had a watch party at our house. I wanted something we could eat while watching the game, so I decided on Runzas (AKA Bierocks) and corn on the cob. (Both of which are Nebraska staples) I followed Cowgirl’s recipe with a few changes this time. This time I subbed out a 1 lb. chub of Jimmy Deans regular sausage for one 1 lb. of hamburger. I also tripled the amount of garlic. Both tweaks really added to the flavor and I’ll be doing so on all future batches. Here’s a link to a thread of my first attempt making these where the original recipe can be found. https://www.kamadoguru.com/topic/23518-dutch-oven-bierocks-or-runzas-or-whatever-you-want-to-call-them/ Started out making up the dough. Prepped all the ingredients and took them all out to my gas side burner. Sweated the onion and added the hamburger. After the hamburger was mostly browned I added the salt, pepper and cabbage and cooked until it wilted. The dough had risen nicely so rolled it out into a log and cut it into 8 roughly equal pieces and formed each piece into a ball. I then rolled each piece into an approximate 7” round and placed 2 giant spoonful’s in the center. I folded up the edges and pitched them together and placed each into my Dutch Oven that I had already smeared with butter. I repeated this process until it was full. I prepped my kamado for the Dutch Oven and preheated it to 325. I then closed the lid and let this bake for approximately 35 minutes. And here is the result. I carefully cut around each one and plated one up with a ear of corn and wash this down with a Pizza Port Brewing Swami’s I.P.A. (IPA not shown) Yum! Everyone thought they were delicious and the game results were good as well. Thanks for looking.
  2. Mother's Day Steak Just the way Mrs Smokehowze likes her steak. And plenty to go around - today and tomorrow .... Boneless Costco Ribeyes, Room Temperature. 15 minute heavy kosher salt and fresh ground coarse black pepper rub. 600+ degrees on Big Red Joe. 3-3-2-min + 30 sec cook. Removed at 110-115 internal. 8 minute rest. Hickory wood smoke. Son has taken over as the steak man! Kids did the sides. Interesting and very tasty dishes that worked well with the steak A stove top hot slaw. Cabbage, onions, garlic & mushrooms pan sauteed with butter till just tender with some seasonings. An oven gratin of sweet potatoes and white potatoes in a 'fry' cut. Onions sauteed in butter with garlic. Chicken broth, Parmesan cheese, salt, pepper and sage. To quote Mrs Smokehowze "Yummm...."
  3. As you probably know by now, Chick-Fil-A is replacing their semi-famous cole slaw with a kale salad. At least they were kind enough to publish the cole slaw recipe, although it's not exactly a state secret: 4 teaspoons vinegar ¼ cup sugar ¼ teaspoon dry mustard ¼ teaspoon salt 1 cup mayonnaise 2 bags (10 oz bags) fine shredded cabbage, chopped to 1/8 inch ¼ cup finely chopped carrots Whisk vinegar, sugar, mustard and salt together until sugar is dissolved. Add mayonnaise and whisk to mix. Add cabbage and carrots. Mix to combine. Refrigerate for 2 hours and serve. Made this over the weekend and yep, it tasted like the CFA cole slaw.
  4. Sometimes when I go to a restaurant I see they offer a Sausage Platter on the menu. I've never ordered one but have always wanted to. I decided to make one up for myself and our friends coming over. Here is a salute to my (mostly) German heritage. A Sausage Platter with Rotkohl, German Potato Salad and a couple of soft pretzels with mustard. First I made the German Potato Salad. Here are most of the ingredients: (See recipe on About.com: http://bbq.about.com/video/Hot-German-Potato-Salad-Recipe.htm) 6 large Potatoes 1 cup Green Onion 3 tbsp. Dry Parsley 2/3 cup White Wine Vinegar 1/3 cup Water 1/3 cup Canola Oil 1 Egg 4 strips of Bacon 2 tsp. Sugar 1 tsp. Salt 1/4 tsp. Black Pepper Boiling the potatoes. (Look at the Jasmine blooming on the back fence. Beautiful!) Placed them in an ice bath to stop the cooking and make peeling easier. After they were cool and dry I diced them and added all the other dry ingredients. Then I took 4 slices of bacon, diced and then cooked them. I used the bacon grease to help reheat the potato salad and reserved the crumbles. I combined the water, vinegar and sugar and brought to a boil. I then whisked in 1 beaten egg and pour this over the reheating potato salad and stirred. Also made some Rotkohl (German Red Cabbage) Here are the ingredients: (recipe off of The Daring Gourmet.com) 2 pounds red cabbage, very thinly sliced 1 large yellow onion, finely diced 1 large Granny Smith or other semi-tart apple, peeled, cored and diced ¼ cup butter (paleo: use grass fed or oil, vegans: use oil) 2 tablespoons red currant jam, or cherry preserves (optional) 2-3 tablespoons red wine vinegar ½ cup vegetable broth 1 bay leaf 4 whole cloves 4 juniper berries 1 teaspoon sugar 1 teaspoon salt 1 tablespoons all-purpose flour (gluten free and paleo: omit) 2 tablespoons water Instructions: Melt the butter in a Pot or Dutch oven over medium-high heat and cook the onions until caramelized and just beginning to brown, 7-10 minutes. Add the cabbage and cook for 5 minutes. Add the apple, broth, bay leaf, cloves, juniper berries, red currant jam, red wine vinegar, sugar and salt. Bring to a boil, reduce the heat to low, cover and simmer for 2 hours, stirring occasionally. Add more broth if needed. Combine the flour and water until dissolved and stir into the Rotkohl. Simmer for another minute. Add more salt, sugar and vinegar to taste. I took all of the ingredient outside next to gas burner and proceeded with my prep. Cooked the onions and the added the cabbage. After 5 minutes I added the balance of the ingredients. And then let it simmer for 1.5 hours. Got out the Weisswurst, Knackwurst and the Bratwurst. I then took my 13” C.I. skillet and melted in 1/2 stick of butter. and threw in 1 sliced up onion. After the onions had caramelized I carefully poured in a beer. I then placed in the bratwurst, Weisswurst and Knackwurst and move it over to the indirect side and let them cook. Here is everything plated with some soft pretzels and a good German beer about to be poured into my favorite stein. And here is the money shot below. Das wunderbar!
  5. Smokehowze’s No Mayonnaise Coleslaw This recipe was inspired by the coleslaw served by the Catfish Parlour in Austin, Texas. When I got home from the business trip I decided to replicate it for the family. It is probably not the same but I will say and the family concurs it is an excellent coleslaw result in this recipe. It has a light and fresh character and a nice flavor profile where the vinegar complements the fresh ingredients. 1 medium sized green cabbage, shredded (Edit - hand cut or mandoline preferred) 1 large onion, fine chopped (hand chop onion as food processor will release a bitterness) 1/2 large red bell pepper, chopped (green pepper OK also) 1/4 cup grapeseed oil (or other vegetable oil but not olive oil) 1/2 cup red wine vinegar White vinegar (see below on amount) Salt to taste, about 1 teaspoon Pepper to taste about ½ teaspoon Sugar to taste, 1 teaspoon or so 4 cloves garlic, minced and then mashed with fork tines with small amount of salt as grinding agent Handful of chopped parsley (adjust flavor of parsley in the slaw to taste – it is good with a large amount) Add cabbage, onion, bell pepper, parsley in large bowl and mix well. Separately, mix together the garlic mash, red wine vinegar, oil, pepper, salt and sugar. Initially add a tablespoon or so of white vinegar to taste to round out flavor profile. Also add a couple of tablespoons of water. Pour dressing over slaw Fold together to mix well. Adjust sugar and fine tune white vinegar to taste. Adjust salt and pepper to taste. Depending on the amount of cabbage a double batch of the dressing may be required. Optional: a small amount of finely chopped fresh cilantro can additionally be incorporated for a different flavor profile. Preferably, serve the chopped cilantro separately to add to individual portions. A little cilantro goes a long long way in this dish and can overpower the slaw. Enjoy!
  6. Ingredients: 1 head of cabbage 1 carrot 1/2 cup chopped onion 3 tablespoons vegetable oil 2 teaspoons tarragon vinegar 1 1/4 cup mayonnaise 1/2 cup sugar ** The tarragon vinegar is a key ingredient in the flavor of this recipe. You may substitute but it makes a significant difference ** Chop/dice all your ingredients until you have a consistency that you like. You can chop as coarsely or as finely as you like for this. Mix it all up and put it in an airtight container in the refrigerator overnight. This is an excellent coleslaw for pulled pork sandwiches!
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