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  1. Finally pulled the trigger on a Joetisserie and can’t wait to start using it. First up want to do a chicken as that seems simple and easy, but given the two pack Costco sells has anyone done two birds at the same time on a KJ Classic? I’ve searched but haven’t found much Info with people cooking two, other than a picture which seems to be a Big Joe. Seems like it might be tight but should make it as long as they aren’t over 5lbs each. Also wondering if that affects cooking time.
  2. So this finally happened today (just a few days short of 6 weeks). Since we’re rapidly running out of month, the inaugural cook also happens to be for the Five Ingredient Challenge. I was inspired by John Setzler’s SloRoller chicken video so I opted for that method. Ingredients: Whole chicken Pineapple Red pepper Vidalia onion Honey Wayward Gourmet Applewood Smoked BBQ Awesomeness Salt & Pepper Olive Oil I did a dry brine on the chicken the night prior. Finally fired up the
  3. When I was first looking into getting a Kamado, the guy at BBQ's Galore shop was listing off all the things that a Kamado could do, and the final thing he mentioned was Tandoor. SOLD! Ever since then, I've been wanting to make this dish, and the July challenge was the perfect opportunity. Tandoori Chicken The smell of this marinade was incredible. I will definitely be making this again on a regular basis. Absolutely delicious! I don't know what else I'm going to use that massive bag of chilli powder for!! 1 kg skinless, boneless chicken thighs
  4. Hey everyone. Call me Tracksoup. I'm an avid outdoorsman who enjoys hunting and fishing, its a great to know that I've played a part in putting food on the table. A few years ago I saw a BGE and became intrigued with the Kamado cooker. I could never bring myself to spend the $$$ to replace my propane BBQ with a kamado. But after months of saving my pennies to buy a motorcycle, my wife decided that she really didn't want me riding anymore, so I decided this was my opportunity to buy myself a Kamado grill. I did a lot of reading and research about the different kamado grills availa
  5. Ingredients 2 Chicken half breasts cut into ½-inch strips Marinade Ingredients 1½ Tablespoon of Italian Fusion Seasoning 1 Cup of garlic infused extra virgin olive oil ¼ Cup of balsamic vinegar Directions 1. Marinate the chicken strips for at least an hour (longer is fine) 2. Preheat the Masterbuilt 1050 to 400° with apple chunks in the ash basket for smoke. 3. Grill on Frog Mats until the internal temperature is 160° 4. Flip after 8 minutes 5. I grilled for 16 minutes and the IT was slightly over 160° Note: Th
  6. Our lemon tree is loaded with lemons, so I looked up things to cook with lemons. Chicken Scallopini uses lemon juice so I looked up a recipe and came up with this. Ingredients: 2 Chicken Breasts (Boneless & Skinless – Cut in half) 1/4 tsp. salt 1/4 tsp. black pepper 1/4 cup Flour 1/4 cup Italian bread crumbs 1 tbsp. butter 2 tbsp. capers 1 tsp. minced parsley (and some for garnish) 1/4 cup fresh lemon juice 1/4 cup dry white wine (I used Chardonnay) Cooking spray for pan I started out covering my counter with pla
  7. So my work had a Chili Cookoff contest and I decided to join in on the “fun”. I put fun in parenthesis because I had to make the chili on Tuesday after work and didn’t get done until it was 9:00. I then had to wait until it cooled off enough to put it in the fridge. So I’m in bed at 10:15 and the alarm is set for 4:30. This so I can shower and get everything ready and make the drive up to the L.A. area on Wednesday. I made a White Chicken Chili called Chili Blanco. I used a recipe from All Things BBQ. (Here's a link to his video: https://www.atbbq.com/thesauce/chili-blanco/) I twe
  8. For one spatchcocked chicken that serves two people. The recipe is for enough sauce to marinate and baste two servings, so multiply it by the number of servings (½ chicken per person) you are preparing. INGREDIENTS 1 fryer chicken per person two people Marinade ½ cup soy sauce ½ cup ketchup ¼ cup chicken broth ¼ cup pineapple juice (optional) 4 Tbsp Worcestershire sauce 2 Tbsp fresh ginger minced and smashed to form paste that emulsifies 2 Tbsp garlic minced and smashed to form paste that emulsifies 2 tsp dry Chinese-
  9. Hello everyone, here is my effort to challenge myself by deboning a chicken - using the technique of the master, Mister Jacques Pepin! I could watch that video over and over again and would never bore of it. I can't say that I did it in the two meenoots that he can do it in LOL ... and I must admit that I had a piece of cling-wrap over the screen of my ipad so that I could keep pausing it at each step and rewinding regularly. ha haaa!! In addition, I couldn't decide on which sauce I wanted to make, so I made two - gravy using the carcass and bones from said chicken along with oth
  10. Hello All!!! Grilling spatchcock chicken with John Henry's Texas Chicken Tickler!!!!
  11. Chicken is my wife’s favorite and I like to cook things she’ll like, most of the time , so I cooked up some Chichen Shawarma. Started out by skinning and de-boning some chicken thighs that I had thawed out. I cut each in half and set them aside in the fridge. I now got out the ingredients for a yogurt based Sharwarma marinade. Everybody in the pool and gave it a good spin with the whisk. I then put the chicken thighs in and stirred it up to get complete coverage on all surfaces. I then covered the bo
  12. The same day I cooked my Ribeye I also grilled up some chicken thighs for my wife and sister in-law. I had purchased a 1.5 cubic foot bag of almond wood. I pulled out 5 nice looking pieces to make the fire with. I lit up a small chimney of smallish lump pieces and dumped this into my fire pit to start up the almond logs. I then placed the almond logs on top and waited for them to start burning. While I was waiting I seasoned up some chicken thighs and some asparagus spears. I placed the potatoes on first. Then the asparagus
  13. Want to grill some chicken, but was looking for a different flavor profile. I started looking through the fridge to see what I could find, and voila. I found a container of freshly diceed pineapple. Took that some soy sauce, garlic, onion, two jalepenos, hot sauce, vegetable oil, and Soy Vey veri veri Teriyaki put it all in a blender and mixed it up. Then I took a whole fryer chicken and split it in two. Placed each half in a ziplock bag and covered them up with the marinade. Fast forward 8 hrs and I fired up the KJ classic, let it come up to temp and slapped the bird on. 45 minutes late
  14. Life is very hectic for us these days and I don't get the chance to cook much these days and much more so to document those cooks when I do. It is the season we're living in for now with taking care of my 93 year old M.I.L. with Alzheimer's. Anyone who's gone though this knows how difficult it is. Anyway, last weekend I decided to remake the Blackened Chicken Torta I made a few years ago. First thing I made was some Pickled Red Onion. Pickled Red Onion recipe link: https://www.kamadoguru.com/topic/27438-pickled-red-onion/?tab=comments#comment-367726
  15. Made these Jack and Coke chicken thighs last night, recipe courtesy of http://howtobbqright.com/2016/10/07/jack-coke-chicken-thighs/. Turned out incredible! Meat was super rich and juicy, the skin tighten up with the ultra flavorful tacky glaze, and they even formed up pretty nice. I served them with some sweet corn on the cob, pasta salad with fresh mozzarella, sun-dried tomatoes, fresh basil, and some other things, and a mustard vinaigrette butter lettuce salad. My only recipe modifications were that I used peach preserves instead of pineapple because I couldn't find pineapple
  16. Right up front, no pics. I was so happy with the results of my cook that I couldn't wait to get in carve this up and give it go. Maybe next time. Spatchcocked the chicken, rubbed with a home made rub of salt, pepper, paprika, onion & garlic powder, celery salt and put in the fridge to dry the skin. Bird went on for about 45 minutes around 225 to give her some smoke (and I still have a little trouble getting up to 300-325 anyway so thought I use it to my advantage), than on up to 350 to an internal of 165. Removed and rested for about 10minutes, just couldn't wait any longer
  17. Even with the phenomenal amount of lead time, I didn't think I was going to get an entry in this month due to many factors, not withstanding the fact that I kept changing my mind about what I would do could achieve. LOL We have a very dear friend coming to visit this weekend, so I used it as an opportunity to make some things on the Kamado that I had only previously made indoors and on the Weber Baby Q. These are hand-on-heart some of my absolute favourite recipes and I'm really excited to share them with you guys and I really, really hope that you try some of them. ES
  18. I recently added a BBQ Guru PartyQ fan to my Akorn to get my temperature issues under control. I've made bone-in, skin-on Chicken Thighs twice now but they taste way too smoky and bitter. I'm using lump charcoal, put a weber fire starter near the top of the heap and let it flame for a bit, then shut the lid, crack the top vent and set the PartyQ for 350. Once at temp, the thighs go on for about an hour. Am I lighting it correctly, should I use a different temp?. I'm all for a bit of smoke taste but these have way too much
  19. The weather was lovely this weekend so it was definitely a grilling weekend... Saturday I did my first attempt at Turkish Pide bread. This is how it looked just before putting on a pizza stone in the grill: The black seeds are Nigella seeds which impart a very unique (and very nice) flavour. I often use them with rice. But anyway, after about 20 minutes at 220C: Overall I was very pleased with the results, although the bottom could have been a bit crisper (I think I should have let the pizza stone heat up more - despite what the recipe said....)
  20. Some wangs seasoned with Oak Ridge BBQ Secret Weapon and slathered with Sweet & Spicy, and Honey BBQ Baby Ray's sauce. I also added a little extra heat via some cayenne pepper powder. I just started a load of lump charcoal with a starter cube. Put the ×-rack on the high position, placed the heat diffuser half moons on, and then the grill grate. I closed the dome and opened the bottom vent completely. Then I opened the daisy wheel so all the holes aligned and swung the vent on top about a 1/4 of the way open. Waited for the temp to approach 400°, then closed the bottom vent about half way
  21. 88° here in the 603 today! My wife had said she didn't want to heat the house up, so when she was leaving work she asked to grill the chicken breast that I bought yesterday. Was actually going to do them on the gasser, however when I went out to clean the grates my propane had run out.... I quickly load up the firebox and get to temp(350°) and go in to put some seasoning on the breasts. I used some pampered chef Korean BBQ that my wife got free for spending tons of money. 30 minutes a side over 2 small chunks of apple(direct heat), with quarter turn on each side. Wife prepared rice and sliced
  22. I had a hankering for some "Wings and Thangs" so I searched the internet for a good appetizer to go with wings. I came up with one from “Tasty” on YouTube. I started out with the potato skins as they took the longest. Here are the ingredients: 4 medium large (or 8 smaller) Russet potatoes. Prick w/ fork and bake for 60 minutes at 400 degrees. Let then cool and cut in half. Scoop out most of the potato flesh leaving approximately 1/4". Place them on a baking rack (flesh side up) and coat the flesh with some OO and
  23. The store had some boneless / skinless chicken breasts on sale so I picked up a package of them. I froze 4 of them and used 2 to make some shredded chicken for an upcoming dish I’m making. I proceeded to butterfly them and then covered them with plastic wrap to give them a good pounding. Here they are post pounding. I placed them in my nice and hot 12” C.I. skillet with 2 tbsp. of OO. After approximately 3 minutes the edges were turning white so I flipped them. After another 3 minutes I started shredding them and here is the res
  24. In a reply to shuley, when I introduce my new Red Kettle, I stated “I use the kettle mostly for fast grilling style cooks (Hot Dogs, Hamburgers, Carne Asada, shrimp) So I haven't really tried to control the temperature to much” Well I decided to try a longer cook and see how it held a temperature. Chicken is my wife’s favorite and I like to mix it up so for this Kettle Experiment I went with Chicken Shawarma. Started out the night before making some Tzatziki. Here are the ingredients: (From Chef John on FoodWishes.com) 2 cups Greek yogurt 1 large cucumber, pe
  25. We’ve reach 60* out. It’s a little overcast, but supposed to clear as the day goes. So I get the butane torch out and start to light the grill to do some BBQ chicken. “What was that I felt on the top of my head? Wait, what? Holy cow, it’s pouring now!!! Mother Nature, you won’t foil my plan for the day.” Going to get it up to 325-335*, hold her steady, throw on some pecan wood and put this little beauty on.
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