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Found 23 results

  1. Hi Kamado Peeps, Over the weekend I cooked up some pizza – cheese and veg cheese. I love the wood fire taste and the pizza is cooked just right in under 10min. I have not tried any backing yet but have done loads of baking on the webber. Keep smoking
  2. I been wanting to do this for a long time but didn’t have a proper equipment or the correct weather conditions. I recently bought an A-MAZE-N smoking tube. It was expected to get down to 41 degrees (fairly cool nights for Southern California) and it was only 67 during the day so I decided to give this a try. Around 4:00 PM I started by cooling the kamado down by placing 5 pieces of Blue Ice in it. Around 8:30 it reached 50 degrees outside, so I started up the A-MAZE-N smoking tube in my gasser so as not to heat up the kamado. Once it ignited, I let it burn for
  3. Here's the lastest revision of my Smoked Macaroni & Cheese recipe! You can use this recipe of your own favorite recipe and smoke it on the kamado! Smoked Macaroni & Cheese Ingredients: 2 to 2 1/2 cups uncooked macaroni noodles (cooked per box instructions) 1 1/4 cups milk 2 eggs, beaten 1/2 stick melted butter 4 strips of bacon, cooked and crumbled 1/2 teaspoon chipotle powder 4 cups shredded sharp cheddar cheese, divided Grated parmesan cheese Salt and pepper to taste Directions: Preheat your grill or smoker to 350°F. Cook the macaroni per box instructions and drain.
  4. I have been consumed lately with the desire to smoke some cheese on my classic. It just seems that everywhere I have been reading the last little while, someone has been talking about grilling cheese. I do not have a smoker tube or maze yet (that will probably be my next grilling purchase, but need to wait and see what Santa has in the presents first), but I got to wondering if it is possible to cold smoke without one. So here is my setup: just a small amount of charcoal, in a string, with a few apple chunks on top. The plan was to light the one end, and the chunks would slowly burn arou
  5. A Poblano, Chorizo & Cheese Layered Casserole On a Restaurant Depot run to pick up a packer brisket and other supplies, a 5 lb bag of beautiful large fresh poblano peppers and a 5 lb chub of 'mild' Mexican Chorizo somehow managed along with some cheeses to jump into the cart – well assisted by my son and I in making that leap. This is what we (well my son anyway, as he was lead chef on the meal) prepared from those fixings: I blistered the poblano peppers on Big Joe over direct heat and then steamed them in a covered bowl. Next was peeling and seeding. Since we were go
  6. Here's an update and revision on an old favorite of mine! Kamado Joe Smoked Buffalo Mac & Cheese Ingredients: 2 1/2 cups uncooked macaroni noodles (cooked to package instructions) 1/2 stick (4 tablespoons) salted butter 1 1/4 cup milk 2 eggs, beaten 1/4 cup Frank's Red Hot sauce 1 tablespoon dried minced onion 1/2 tsp granulated garlic 2 cups shredded cheddar cheese (more for topping) Barbecue Rub for topping Plain Panko Bread Crumbs for topping Preheat your grill for indirect cooking to 375°F. Cook macaroni noodles per package instructions and drain. Return to stock pot. Add
  7. Made these for a party recently. No leftovers. http://youtu.be/n7Vfh-cVPBE
  8. Trying my hand at cold smoking some cheese, which btw gave me a reason to pull the cover off my old gasser for the first time in ages!! Because this is the first time I am cold smoking, I am turning this into an experiment of sorts. I am using the 12" A-maze-n tube for the first time, filled with apple pellets. I am using 4 small blocks of medium cheddar cheese: 1 will be pulled after 2 hours of smoking 1 will be pulled after 3 hours of smoking 2 will be pulled after 4 hours of smoking *This will tell me which one I prefer. With one of the blocks
  9. I’ve never made these before but I had something similar at a restaurant called Yanni’s in Poway California. I decided to try and replicate it here along with some Bacon Wrapped ones as well. First I check to see if any of my peppers were ready to be used for this. Only one was big enough. (Just barely) I assembled my ingredients. Butterflied the shrimp. Squeezed in some Goat Cheese and then some of my home grown Jalapeño and wrapped them in Prosciutto. All wrapped up. And on the grill. Now plated up with a nice Stone Brewing Cali Belgique IPA. Oh y
  10. This weeks' video comes from Chris Lilly's "Fire & Smoke - A Pitmaster's Secrets" cookbook: If you want to ROCK your breakfast table, or rock your table for any other meal where GRITS would be an appropriate dish or side dish, you MUST try this recipe! Smoked Cheese Grits: Ingredients: 1 1/2 tsp salt 1/2 tsp freshly ground black pepper 1/2 tsp garlic powder 1 1/2 cups quick (5-minute) grits (not instant) 1 1/2 sticks (6 ounces) unsalted butter 8 ounces grated sharp cheddar cheese (I used extra sharp) 4 ounces grated muenster cheese 1/3 cup whole milk 3/4 tsp worcestershire sauc
  11. I realize that many of you aren't from my neck of the woods, and I've always wondered how far the delicious arm of cheese dip reaches on this continent. Here in Arkansas, you don't go to many restaurants that don't have cheese dip, and there are many different variations. Mexican restaurants around here have it, but I know people that have gone to Mexico, and it's not there. When I visited Minnesota for work, there wasn't a place that knew what it was. There's a place here that started in 1935 called Mexico Chiquito that's the first documented place to make it. We see commercials on tv
  12. Ingredients: - Cheese (manchego, chihuahua,oaxaca,bree, monterrey jack) -butter -milk -Chorizo Buen Provecho!!! ..... :-)
  13. I saw John's recipe for Cheesy Bacon Beer Bread, and to be honest, I'm terrible with bread. I always find a way to make it too dry, dense, bland, etc. I found a recipe for simple bread here and it could not have been more simple and quick to prepare! 3 cups all purpose flour 1 tbsp baking powder 1 tsp salt 3 tbsp sugar 1 1/2 cup shredded cheese (I used Sharp Cheddar, Gouda and Red Leicester) 1 (12 ounce) bottle of quality beer 5 slices of bacon, chopped and cooked 2 tbsp butter, melted Diced Jalapeno optional Preheat smoker to 350° with heat deflector. Prepare your bread pan by gre
  14. Since it's football season and game day food is definitely on the minds of grill owners, I have decided to show you a game day treat that will absolutely surpass anything you have ever bought in a ball park! You gotta try these pretzel wrapped cheddar brats! Recipe: Pretzel Wrapped Cheddar Brats Pretzel Dough Ingredients: 3 cups all purpose flour 1 teaspoon kosher salt 1 package of active dry yeast 2/3 cup beer 1/2 cup water 1/4 cup vegetable oil Other Ingredients: Johnsonville Cheddar Brats (up to 12 for this recipe) Freshly grated asaigo cheese 6 cups water 2 tablespoons baking so
  15. Tonight we decided to make some of our gourmet grilled cheeses. Everything but the sauce and butter was done on the Kamado Joe over the past weeks. Placed the bread on the skillet to crisp up and then under the broiler for a couple of minutes for the cheese to melt. Homemade Sour Cream Bread Smoked Cheddar Smoked Provolone Garlic Butter Pulled Pork Sweet Baby Rays BBQ sauce Let me tell you this was one of the best grilled cheese sandwiches that I have ever had.
  16. So today is a nice cool day here in OKC and after Jerri smoked cheese right after Thanksgiving and my ne'er do well Brother gigged me to smoke some cheese for him, I decided to do some smoked Tillamok Medium Cheddar Cheese today in TheBeast. This is my first attempt at smoking cheese in the belly of TheBeast, so we're into unknown territory. So, we shall see what we shall see. Open up both manifold wide open to get plenty of airflow to make certain the A-Maz-N-Tube Smoker performs as designed. Here's a pic of the A-Maz-N-Tube 6" smoker resting on my lower grate in the beast. It
  17. Last night I experimented with a blue cheese mix crust on a strip steak. The experiment was to see if I could re-create a broiler effect during the final sear process of a reverse sear. I wanted crusty cheese, but didn't want to over cook the steak by sticking it into an actual broiler oven. The first indirect low & slow phase went as usual, but I added a 10" cast iron skillet and lid to the grill to preheat. The lid was not covering the skillet. It was placed directly on the grill side by side with the skillet. The second phase was normal. I removed the steak, opened all of the ve
  18. I am getting ready for making pizza on the Big Joe . Where do you get your cheese and what kind do you like to use . I was looking at the shredded cheddar and shredded mozzarella at Sam's. That would be 10 pounds of shredded cheese. Does it break down into smaller packs and freeze well?
  19. My wife made a delicious baked ziti a couple of nights ago. We baked it on the old Imperial Kamado. It tasted as good as it looks
  20. So here it is in all it's glory, my 2013 Summer Burger Blast video! I finally got to put it together and get it published. This video stuff is a chore! I've never shot a video for YouTube before so it was a learning experience and if I get nothing else out of it, I had fun doing it. I used an older mini-DVD camcorder so the quality isn't that great but it's watchable. And I made the video more appealing my keeping my mug out of it. Enjoy! Thanks again to John and his sponsors for hosting this event. I couldn't think of a better way to show some love to the Man Cave than to put up a little vide
  21. I like to make my Hot Crash potatoes on a small fajitas type cast iron skillet. First I cook two pieces of bacon on the skillet on my CGK while I am boiling two medium size red potatoes on the kitchen stove.Cool and crumble the bacon. When the potatoes are fork tender, place them on the skillet with the bacon grease on it and crush the potatoes with a masher of some sort. Season the potatoes with S&P, onion powder, add a few bits of butter, top with grated cheese and the crumbled bacon. Put back on the grill and heat indirectly till the cheese is bubbling. Serve with a dollop of sour cream
  22. Could not get the photos to post, nor the scanned copy of the recipe so here we go: this makes 24 2 oz rolls= 2 2/3 c bread flour 3/4 c rye flour 1 Tbsp diastatic malt pwdr (can be skipped if you don't have any) 2 Tbsp active dry yeast 1 1/2 c warm water 2 tsp salt (I use kosher) 2 tsp sugar (I sub barley malt ) 1 Tbsp molasses 1 Tbsp oil 1 c coarsely diced cheddar cheese 1 c coarsely diced onion (saute to soften) cornmeal for dusting 1-Combine flours, yeast, dry malt and mix 2-add water, salt, sugar, molasses, oil, barley malt & mix about 4 minutes 3-add cheese & onions mix another
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