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Found 7 results

  1. Tonights Dinner- having another couple over- going healthy as I need to lose weight and he is on the heart transplant list. So, low sodium, substituted much of the butter with avacado oil, etc. Anyway, chicken breast, salmon, salad and my 'what is it' dish of sweet potatoes, carrots, mango, korean cinnamon and brown and turbanado sugar- all cooked on the Big Joe. Sorry, we were half-way through dinner when I remembered to take the final pics.
  2. Long before I knew such a thing as a ribeye existed, this used to be my favorite steak. When I saw my grocer had the bone-in version, I couldn't resist a trip down memory lane. bathed in salt, pepper and avacado oil. It been a week since I fired it up. Lump must have been damp, couldn't get a temp above 350°. Good thing i was grilling on the lowest level. resting along side some cinnamon, brown sugar, sweet potatos and carrots I roasted in the dutch oven a perfect medium rare toward the center
  3. Today was a busy grilling day. T-Bone steaks and roasted corn had been made earlier in the day. The Big Joe was still up and running at 350 indirect on the right and the griddle on the left. A separate post will be made on that cook. This afternoon the local store was visited, and they had some huge monster Shrimp which was available. When I say huge, they looked like they had ate lobster for breakfast, lunch and dinner. They had some Lobster tails at a bearable price, not the lowest I had seen, but not frightening. Lastly, the Scallops were of the ocean variety and looked fresh. The lobster was slit up the tail, and the meat was lifted up and away from the shell for presentation and cooking. The tails were seasoned with the "Pride of Szegd" Fish rub and butter was rubbed into the middle of the crevice. A Ceramic on Cast Iron chaffing dish (Husqvarna) had a liberal dollop of butter applied to it, along with some lime slices and the prepared Lobster. The dish was placed upon the diffused side of the Big Joe which was cruising along at 350. Apple wood trimmings were used for the smoke on all the seafood dishes. The monster shrimp were prepared much in the same way, and were double skewered to prevent curling while cooking. The skewered shrimp were also placed on the indirect side of the Big Joe. A thin slice of lime was rested upon the skewer while it was cooking to add a bit of citrus zing. Another Husqvarna ceramic on cast iron pan was coated liberally with canola oil, and it was rested empty upon the Primo which was cruising at 450 degrees. After the pan was up to temperature, a bit of butter was added to the pan and the Scallops were added to get a nice sear on the surface. After they were seared on one side, they were flipped so the second side could sear. The dampers were closed on the Primo and the temperature was allowed to drop as the Scallops finished cooking. Fresh whole Carrots were sliced about a quarter inch thick and set to the side. A small 2 quart cast iron pot had Honey, Brown Sugar, Water, Ginger, Allspice and a touch of ground clove was stirred until well mixed. The carrots were added to the pot, and it was set inside the Primo, which was running at 350 at that time. The carrots were allowed to simmer for 20 minutes and were nicely sweet and tender. The Ginger notes complimented the rich flavors of the seafood.
  4. I’ve made a few posts of separate cooks that I made into the following meal. (Sometimes I have to do them separate or the thread they go into will be way too long) First I cooked up some Grill Fried Chicken. (Link: http://www.kamadoguru.com/topic/19410-grilled-fried-chicken-ala-boomstick-allycat-and-wilburpan/) Yesterday I made up some garlic sour cream mashed potatoes. Ingredients: 2lbs. of potatoes (peeled) 1 tbsp. Sea Salt (in the water with the raw potatoes) 1 tsp. minced garlic (in the water with the raw potatoes) Bring to a boil and then reduce heat to a slow boil until done. Drain the water, lightly mash and then add: 1/2 stick warm butter Mash this in and then stir in the following: 1 tsp. Sea Salt 1/4 Cup sour cream 1/4 Cup butter milk Also made up some Cheesy Corny Bread. (Link: http://www.kamadoguru.com/topic/19446-cheesy-corny-bread/) And some Bourbon Glazed Carrots. (Link: http://www.kamadoguru.com/topic/19448-bourbon-glazed-carrots/) I put this all together for a (not on a) Blue Plate Special - Grill Fried Chicken Dinner. I think this is the Money Shot. (Do you agree?) Comfort food at its finest. Thanks for looking.
  5. I got this recipe from John of Food Wishes off of YouTube. (See link at bottom) I like his videos. Here are the ingredients I used. (Note: I reduced the amounts from John’s recipe due to only having 5 carrots) 5 carrots (John used 8 or 2 lbs.) 1/2 stick of butter (John uses 1 whole stick) Pinch of salt at the start. 1/4 cup of bourbon (John uses 1/2 cup) 1/4 cup of brown sugar (it looks like John uses 1/2 cup) Peeled and sliced Melt the butter and cooking on the grill Results Yum! https://www.youtube.com/watch?v=YQsd7p2Rjfc
  6. Filet Mignon & Shrimp Cocktail Happy B-Day Meal I have been on the road for a couple of weeks and Mrs. Smokehowze has a b-day approaching. For a long while she had been wishing for filet mignon. Costco has some really pretty ones in the case today and in the cart they went as a surprise meal. I decided to go all out and build a high end celebration meal for two with a touch of a surf and turf theme. A Happy Birthday Meal A Perfect Cook The Seafood Part – Chilled Shrimp Cocktail Started off with brining some peeled shrimp for the cocktail in a modified New Orleans crab boil mixture using Rex powdered crab boil, some Emeril’s Essence and Louisiana brand hot sauce. After brining for a hour or so, I took the shrimp out the mixture and used the liquid to cook the shrimp in for 2 minutes after it came to a boil. Quickly removed shrimp to a bowl with ice cubes and added just enough of the boiling liquid over the ice and shrimp. Set in fridge to chill and to mature the flavor. Shrimp out of the Boil While the shrimp were chilling, I constructed an amended remoulade style sauce with mayo, ketchup, avocado oil, fresh chopped cilantro, a squirt of lime juice and Crystal hot sauce. Set it in fridge to also mature the flavors. My Remoulade Variant Served the chilled shrimp in a martini glass with a base of shredded lettuce, some chopped green onions. A Tasty Shrimp Cocktail The Sides - Fresh Sautéed Spinach and Maple Glazed Carrots Very slowly heated on the stove a thin sliced onion and several toes of garlic thin sliced in olive oil using very very low heat for about 30 minutes until onions and garlic were well softened and oil was infused with the flavors. Sweated Onion and Garlic Cooked the rinsed fresh spinach on Big(Red)Joe in my Lodge enameled cast iron with a bit of olive oil in the pot since the fire was nearly at the temps for cooking the steak and was perfect for the sauté. When spinach was ready, I added squirts of Lea and Perrins Worcestershire sauce (because I could not find my Peychaud’s bitters) and the onion/garlic/ oil mixture. Top with fresh ground black pepper. Spinach Started on Big Joe Spinach is Done! While the onion and garlic was softening, I also fixed some boiled carrots with a simple and light touch maple syrup glazing tightened up with some butter and cornstarch. Maple Glazed Carrots The Filets The filet mignons had been set out to reach room temperature and were cooked at around 550 degrees direct on Joe with just kosher salt and fresh black pepper, turning every few minutes. They took on a nice exterior crust and a perfect juicy interior. A bit of butter on the steak coming off the grill and ready to serve after a brief set. The Filets Just Kosher Salt and a Fresh Grind of Pepper Nicely Cooked and Finished with a Float of Butter Filet Mignon and the Sides - Let’s Eat! All in all, a great and happy birthday meal with just the wife and I relaxing together at the dinner table enjoying each other’s company – and a pleasant Kamado cooked meal.
  7. 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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