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Found 184 results

  1. 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, and I used half the brown sugar that the recipe said in the glaze because my all purpose rub has some sugar and the one he uses does not. Next time, I would make the glaze slightly less salty to let some of the other notes shine through a bit more, and I might put a little less wood one before smoking. Overall very happy with how these turned out and encourage y'all to try it! Please let me know if you have any tips or questions...I'm always trying to get better!
  2. 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. It was super tender, great flavor, juicy and super easy to make on the Vision. Only disappointment was the skin could have been a little crispier. A baked potato for me, sweet potato for the CFO, along with a tossed salad and warm popovers. Oh yea, a nice white wine to wash it all down. Super pleased with this cook. Can't wait to try some bread on it this weekend.
  3. 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. ESPECIALLY the pork skewers and satay sauce!! They are amazing! Infinitely better on the Kamado (as you guys would already know!) LOL ... and the lemongrass curry... it's such a flavour bomb ... and the fishcakes aren't too shabby either LOL . Seriously though - they're very authentic in flavour and texture. My intent was to challenge myself by making dessert in the Kamado and I thought that a brownie would lend itself beautifully. I have to admit that I ended up doing it in the oven for the sake of timeliness. The Kamado was well-busy pumping out a curry, grilled chicken and pork skewers! Maybe I can convince hubby that we need a Junior? ha haaa! The recipes are too authentic to be my own because I'm not Thai but they are truly delicious and from some of my favourite food bloggers and cooking channels, so I will let you know who from and maybe they'll become yours too? Prep commenced last night ... so here goes. Lydia’s Little Thai Banquet Menu Pork Skewers with Satay Sauce (by Pailin's Hot Thai Kitchen - YouTube) Fish Cakes with Dipping Sauce (by Pailin's Hot Thai Kitchen - YouTube) Coconut Rice (by Recipe Tin Eats - Recipe blogger) Lemongrass Chicken Curry (by Not Quite Nigella - Food and Travel blogger - with some adaptations by me). I have to mention that the idea of making the curry on the Kamado was inspired by Glenn's Aussie BBQ cooking channel on YouTube. The guy is a real character with some great recipes and techniques. Jaffa Brownie (Gemma's Bigger Bolder Baking - with adaptations by me) Pork Satay Skewers 450g pork loin steaks Marinade/brine (min 2 hours but preferably overnight) 1 1/2 teaspoons coriander seed (lightly toasted) 1/2 teaspoon cumin 1 Tablespoon lemongrass finely chopped (just the inside, remove the hard outer) 1 teaspoon chopped galangal 1/2 teaspoon turmeric (fresh or dried) 1/8 teaspoon white pepper 1/8 teaspoon cinnamon 1/8 teaspoon cloves 2 teaspoons brown sugar 1/2 teaspoon salt 1/3 cup coconut milk 1/2 Tablespoon vinegar 1/4 cup water Extra coconut milk for brushing when cooking Pound the lemongrass and galangal into as smooth a paste as you can using a mortar and pestle Add the toasted coriander seeds and grind Add remaining dry ingredients and grind Add wet ingredients and mix through With the steaks, cut them down the centre along the length of the steak and then slice into 1/4 inch / 6 cm pieces Marinade overnight if possible Next morning Soak your skewers (if bamboo) in water for a couple of hours Skewer 3 pieces onto each stick and try to get one piece with the fat strip on it, per skewer I bbq’d these direct on the kamado with all the coals pushed to one side and the cast iron grate in the lower position. Baste one side with plain coconut milk and placed basted side down on the grate and then baste the other side that is facing up. Peanut Sauce (also amaaaazing just served with veggies) I implore you to try making this!!! 1/2 cup roasted peanuts ground up rough in the food processor 2 Tablespoons lightly toasted white sesame seeds 1/4 cup coconut milk Plus 1 cup coconut milk 1/3 cup curry paste (either red or Penang) 2 Tablespoons brown sugar 2 to 3 Tablespoons tamarind juice (I soaked a 1/16th block of the package pictured in a small bowl of boiling water for 15 mins and then mushed it up using my fingers until there was nothing left to squeeze out and then strained out the solids to end up with the liquid). a splash or so of Fish sauce to taste Put 1/4 cup coconut milk into a small pot and reduce by half Add curry paste and cook, stirring until it's thickened and the red oil starts to separate (about 5 mins) Add the other cup of coconut milk and peanuts and sesame and stir until well combined Add sugar and tamarind juice Add a couple of splashes of fish sauce Simmer and keep stirring until thickened. Keep stirring, otherwise it will catch Taste and check whether extra sugar or fish sauce is needed for balance Mine sat for a while whilst I did all the other stuff so it was quite thick when I went to serve it, so just add some water and heat it up and it will be perfect Fish Cakes and Thai dipping sauce Dipping sauce 1 big red chilli (mild for flavour) 1 - 2 small Thai chills (spicy for heat) 3 cloves garlic 3 Tablespoons water 1/3 cup vinegar 1/2 teaspoon salt 1/2 cup sugar To serve: 1 tablespoon finely chopped cucumber 1 tablespoon ground roasted peanuts 1 tablespoon finely chopped purple shallot (I left this out because of an allergy) Blitz first 7 ingredients in blender Heat on stove, stirring until thickened (3 to 5 mins) Allow to cool Just prior to serving, add cucumber, peanuts and shallots (and a bit of water to loosen up if needed) Fish cakes 350g tender white fish (must be very cold from fridge) 2 to 3 Tablespoons red curry paste 1 egg yolk 1 teaspoon sugar 1 teaspoon fish sauce 1/2 cup green beans chopped into small bits 1/3 cup Thai basil (spicy) 4 -5 kaffir lime leaves finely shredded (I substitute with lemon myrtle leaves because I have a tree) Blend up very cold fish and curry paste, egg yolk and sugar in blender until well combined and mixture is bouncy (doesn't take long at all) Transfer to a bowl and combine remaining ingredients with a spatula Using wet hands and tablespoon, form into small patties and then shallow fry in something like rice bran or peanut oil. If you have dry hands, you will end up with a sticky mess and wasted ingredients). Pan fry until golden brown. Coconut rice The secret is using coconut powder (not coconut milk!) and kaffir lime (or lemon myrtle) leaves. Coconut powder makes the rice light and fluffy without the residual gunk on the surface you get from using coconut milk, and the kaffir lime leaves is the secret ingredient that gives this rice that special aroma. 1 cup jasmine rice (or long grain) 1 1/2 cups water 1 packet coconut milk powder (1.75 oz / 50 g) 2 large or 3 small kaffir lime leaves , crumpled in your hand (I used lemon myrtle from my tree) 1/2 tsp salt 3/4 tsp sugar 1 tbsp desiccated coconut , toasted, to garnish (optional) - I just topped with a little finely shredded lemon myrtle leaf that I had set aside for the job 1. Combine all ingredients in a saucepan over high heat. 2. Place lid on (clear glass lid is good if you don't have x-ray vision) 3. When it comes to the boil, (watch it, you don’t want it to boil over), turn the heat down to low so it is simmering gently 4. Leave to simmer for 12 to 15 mins or until all the liquid has been absorbed 5. Remove from the heat and rest for 5 to 10 mins 6. Fluff with a form and garnish with toasted coconut or extra shredded lime leaf, if using and then serve Lemongrass Chicken Curry 500g chicken thigh (which I pounded slightly to even out thickness) prior to grilling on cast iron grate in lower position at 200C 2 sticks lemongrass Coconut or peanut oil for frying 1 onion, peeled and chopped fairly small dice (or four purple shallots as shown above) 2 cloves garlic, peeled and sliced 1 inch ginger, sliced 4cm stick of turmeric, peeled and chopped into small bits 1 - 2 small chillies - sliced 2 tomatoes - chopped (I forgot to include them in the photo) 2 tablespoons fish sauce 1.5 teaspoons sugar 1 cup water 1/2 cup coconut milk (optional) I added some tofu puffs which are amazing flavour explosions because they're like curry-sauce-absorbing-sponges, as well as some baby corn and snow peas . Split the lemongrass sticks in half horizontally and bash the cut side with the blunt end of a knife. Place the onion, garlic, ginger, turmeric and chilli in a mortar and pestle or a food processor and bash or process away. I set up the kamado with half coals on one side to create direct and indirect zones and then placed the wire grates in the top position I added coconut oil to a cast iron low skillet with a lid and fried the paste mixture until fragrant and then added the corn Add the lemongrass and tomatoes. Then add the fish sauce, water and sugar. Simmer for 20-30 minutes covered. Add snow peas and and tofu 5-10 mins before serving Set aside Cook off the chicken thighs in lower position as described above and then chop and add to the curry. Jaffa brownie Jaffa Brownie My grand plan was to make this on the Kamado but I was creating a rod for my own back, so that didn't happen. I’m definitely not going to tell you American peeps how to make a brownie because I’m sure you all have handed-down family recipes far superior to mine, but my twist is to add the microplaned rind of an orange to really lift the flavour. Choc orange is one of my favourite dessert flavour combos. I would really love if you would try some of these recipes and let me know if you do and what you think of them. Bon Apetit.
  4. Hi all - Been using the Akron for a few weeks now and falling in love. Did some chicken breasts over the weekend....turned out great. I’d like to try my hand at smoking or a low-n-slow with chicken this weekend. What range of temps should I shoot for, and how long? Planning on using some light wood chips, as I think I remember the darker the wood, the heavier the smoke. Thanks all!
  5. 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
  6. Thanks to Kismet Kamado for putting me on to the technique detailed by keeperovdeflame on how to cook an easy spatchcock chicken. I changed up my recipe by mixing my homemade basil pesto with some butter and putting that under the skin of the breast, thighs and legs. Also, the veggies i used in the tray under the chicken were potato, carrots and parsnips from my garden and some little purple shallot onions. I was travelling quite nicely at 400 - 410F when I walked away and returned for it to be up to 450. I tried closing the vents right down and it did work, so I took it all out after about 1 hour. You will notice in my photos that I have two probes, one in the the thigh and the other in the breast. Something seemed to go awry with what I thought was a good plan because the beeper started beeping on the weber temperature thingo after about 10 mins, alerting me that the chicken was finished, which it obviously wasn't. Not sure what I did wrong with the positioning, so would appreciate any feedback about that. The chicken turned out absolutely deeeeelicious!!! The skin was lovely and crispy and all parts of the bird, even the breast, lovely and juicy. Unfortunately my lovely veggies didn't turn out so well, with the majority being too far on the charred side of things, with the bottoms quite burnt. The parts that did turn out well, were really delicious because of the chicken and pesto flavoured drippings, so I will definitely try this method again. I was a bit reluctant to use my expensive staub in the kamado, so had used a metal tefal baking dish but think that perhaps placing it directly on the diffuser might have been the issue? Maybe I should have used a trivet as a spacer?? Another thing I realised afterwards was that I shouldn't have removed so much of the excess skin from around the neck because of the inevitable shrinkage. It's all learning! :-) Suffice to say, we all really loved the meal and the Christening of my beloved new Kamado Joe Classic II. It was a pretty small bird but I tell you what, that chicken and pesto smelt absolutely amazing 10 mins into the cook!! LOL, nothing against my Pro Q 20 elite but when my husband saw how quickly the kamado got to 400F with absolutely no mess or fuss, he was astonished and suitably impressed! :-) I actually wasn't going to share details of this first cook because it isn't my best work but I am confident that I - like everyone else - will learn lots along the way. Thanks for reading my first post on my first cook. Have a great day! :-)
  7. 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....) While this was cooling down a bit half of it got eaten but did some Chicken supremes which had been in a piri-piri based marinade all day, and once they were done some olive oil brushed aubergine slices: Really good chicken - I love piri-piri ! Pide was definitely better when really warm - just needs 10 minutes to cool slightly... Sunday I did leg of lamb. Firstly I made deep slits into the flesh of the lamb and then made a marinade paste of EVO, lemon juice, garlic, fresh parsley and oregano, seasoning, and anchovy fillets (with the olive oil from the tin). This had about 6 hours marinating then into a hot (220C) grill and then closed the vents down to let cool down to about 180C. Basted a few times with the drippings then after about 1.5 hours this is what it looked like: Removed the meat and covered with foil to rest while I got the cast iron griddle out and got the temperature back up so the griddle was nicely hot. Then griddled some previously part cooked (steamed) carrots and asparagus which had been dressed with EVO: Then while I kept this little lot warm in the gasser (it does have it's uses....) griddled some Aubergine which had been brushed with EVO: Served with some super fresh Cornish new potatoes (not pictured). Everything was really lovely - but the real star of the show was the Lamb. It had a real depth of flavour - I've used Anchovies with Lamb before but not in a marinade - but they really do work.... Will definitely do this again !!!
  8. 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. Put the wings on and flipped them a few time so they would cook evenly. When they were almost done placed them in a stainless steel bowl tossed them with sauce threw them back on for a few minutes and viola!
  9. 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 veggies while I cooked the breasts. Let them rest 5 minutes. A splash of hot sauce and soy with a bit of shredded cheese on top. I thought the breasts were a hair over smoked but seem to hold up nicely to the soy sauce. Yummy Wednesday dinner is served! Best enjoyed with an ice cold Narragansett.
  10. 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 bake for 15 minutes at 400 degrees. (Flip after 10) While they are baking put the flesh of 2 scooped out potatoes into a bowl, add the following and then mix well: 1/2 cup grated Sharp Cheddar Cheese 1/2 cup grated Mozzarella Cheese 6 oz. of softened Cream Cheese 2 cups shredded chicken 1 packet of Ranch Seasoning. (2 tbsp.’s) 1/2 cup Hot Sauce Mix well. Take the potato skins and fill with the potato and chicken mixture. Top with more grated Sharp Cheddar Cheese and bake for 15 minutes at 400 degrees. (Drizzle with some ranch dressing and some diced green onion and serve) For the wings I used a recipe from Chef John on Food Wishes. Here are the ingredients: Honey Sriracha Chicken Wings Ingredients for 4 portions: 2 1/2 pounds chicken wing sections (I had 1 ¼ lbs. so I cut these amounts in half) 1 tbsp kosher salt 1 tsp freshly ground black pepper 1 tsp smoked paprika 2 tbsp baking powder (aluminum free) - Coat wings, and bake at 425 F., turning every 15-20 minutes, until they are browned and crispy. Total cooking time will be about 1 hour, but that depends on the size and temperature of your wings. On the kamado at 400. After 15 minutes I flipped them. While they were cooking I made up the glaze. Here are the ingredients: For the Honey Sriracha glaze: (I cut these amounts in half) 1/3 cup honey 1/3 cup Sriracha 1 tbsp seasoned rice vinegar 1/4 tsp sesame oil sesame seeds to garnish Here they are ready to be glazed. Here they are plated up with some ranch dressing, carrots, celery and a Ballast Point Grapefruit Sculpin. Close up of the wings. Close up of the Buffalo Chicken Potato Skins. Wings had some nice heat and sweetness to them and the skin was fairly crispy too. And done! Yum! Thanks for looking.
  11. 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 results. See you soon with another cook were I’ll use most of this up. Thanks for looking
  12. 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, peeled, grated, tossed with 1/2 teaspoon of salt 4 cloves garlic, very finely minced juice of half a lemon or vinegar to taste 3 tbsp. chopped fresh dill and/or mint salt, pepper, to taste Here is the grated cucumber that I tossed with the salt. The salt leaches out the liquid from the cucumber that I rung out using a flour sack towel. Here’s the yogurt, the lemon and the minced mint ready to be mixed together with the garlic and cucumber. The next day I made up a yogurt based shawarma marinade. Here are the ingredients: 1 cup plain whole milk Greek yogurt 5 cloves of garlic ¼ cup of freshly squeezed lemon juice ¼ cup of apple cider vinegar 2 tbsp. of olive oil 2 tbsp. of ketchup 1 teaspoon cloves 1 teaspoon salt 1 teaspoon paprika ½ teaspoon cumin ½ teaspoon caraway (ground fennel) ½ teaspoon cardamon ½ teaspoon of oregano or thyme ½ teaspoon cinnamon ½ teaspoon nutmeg ½ teaspoon crushed peppercorn ¼ teaspoon of cayenne pepper ¼ teaspoon ground ginger Everybody in the pool and then thoroughly mixed. I then broke out the boneless / skinless chicken thighs I got that were on sale. I cleaned these up and then cut most of them in half but some were larger so they were cut in thirds. The thighs now went into pool for a nice long rest. Next up was the Hummus ingredients. One 15-ounce can (425 grams) chickpeas, also called garbanzo beans 1/4 cup (59 ml) fresh lemon juice, about 1 large lemon 1/4 cup (59 ml) tahini (we used Krinos) Half of a large garlic clove, minced 2 tablespoons olive oil, plus more for serving 1/2 to 1 teaspoon kosher salt, depending on taste 1/2 teaspoon ground cumin 2 to 3 tablespoons water Dash of ground paprika for serving Here is the start of the blending process. Then some Persian Rice. 2 cups of basmati rice 3 ½ cups of chicken stock/broth 2 tbsp of butter ½ tsp turmeric ¼ tsp cumin Kosher salt and pepper And finally a Mediterranean Tomato Salad. Now I can cook the Shawarma. Broke out my good skewers. (Closest I can come to a Shawarma rotisserie) I used two so I could better control them on the grill. I tightened up the stops to help keep in the marinade and juices. and placed them on the grill. My new Red Kettle was cruising along at 350 and stayed within 10 degrees of that for the entire 75 minutes of this cook. Flipped them after 5 to 6 minutes. After a while I moved them over the coals so I could develop some char that Shawarma should have. Here is everything plated up family style with some cucumber slices, Olives, pita bread and a Ballast Point Grapefruit Sculpin IPA. So Good! My wife and company loved everything. Thanks for looking.
  13. 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.
  14. Where the hell has DerHusker been? You may or may not have been asking yourself this question but even if you haven’t, the answer is here. Every year starting in October I get busy doing an animated Christmas light display synced to music and that consumes many many hours of my days. Add to that my work has exploded and I’m as busy there as I’ve ever been and finally we take care of my 92 year old MIL who has Alzheimer’s. Add all these things up and something had to give and that something was cooking. So I’ve been away from cooking and this site for quite a while and just to prove that I’m not dead I’m finally posting another cook. This is one of our favorite things to make. I noticed a vacuum packed package of some BBQ chicken in the freezer drawer. This was from this cook: https://www.kamadoguru.com/topic/29667-4th-of-july-dinner-chicken-2-ways/?tab=comments#comment-39879 I also had all the ingredients for some Verde Enchilada Sauce. I took most of this out to the kamado and roasted them and then put everything in the blender for a spin. I added some canned enchilada sauce to this. I then pulled the chicken and added some diced onion and some queso fresca to it. I set up my work area and rolled up a dozen enchiladas and then poured some more sauce on the top. I covered them with some Mexican 4 cheese blend and took them out to the 375 degree kamado. Here they are after 15 minutes. Here are 2 plated up with some homemade Mexican rice, some spicy pickled carrots, some frijoles and a Negra Modelo. Muy Bueno!
  15. I wanted to shake things up a bit. I’m kind of bored of my routines. I decided to shake things up with PitmasterX’s Chicken Cordon Bleu. I didn’t have a Brussel sprout tree to make a bacon tree. I made grilled avacodos, rice and maple syrup rum glazed sweet potatoes as a side dish to compliment the Crispy Cherry Wood smoked Chicken Cordon Bleu. I used aged Italian Store Havarti Cheese and hickory smoked ham from a previous cook. The Joes was set to 400 F. I also made sharp cheddar butter milk biscuits on the 2nd Bog Joe. Both Big Joe’s were going full steam tonight. A classic could never pulled off this massive meal. It was a go big big or go-home cuisine, only Big Joe’s need apply.
  16. So after the flu kicked my behind for about a week and getting caught up at work and a bought of sheer laziness, I got back on the Big Joe when the men came over Saturday. First, I was surprised by the amount of lump left over from my brisket cook a few weeks ago. For me at least, this pic blows a hole in the idea that colder temps burn a lot more lump. In about 9° and after 13 hours, this is the amount of lump left over. Forgot to get a pic on the Big Joe, but I did hash browned potatoes in a CI skillet, jalapeno and cheddar scrambled eggs and my favorite kielbasa. The giant Texas sized biscuit was done in the oven. Currently on the smoker is a spatchcocked hen with roasted veggies in my D.O. and basting with herb infused water and avacado oil
  17. I have a friend who has a Joe Junior but isn't much of a cook. They mostly grill steaks. He's asked me how to best cook a whole chicken in the Junior, and since I don't have one I thought I'd ask the Kamado Guru universe. I'm assuming he'll need the same basics as cooking in a full-size Kamado Joe (brining, rubs, etc.), but any tricks or tips specific to the Junior? TIA! - George
  18. I'd like to thank Bjorn Andersson for sharing this chicken curry stew recipe with us! You should not miss out on this one! Here's the recipe... 2 pounds of chicken, browned or smoked 1 chopped onion 1 cove minced garlic 1 chili pepper, diced 2-3 tablespoons of curry powder 1 red bell pepper 1 green bell pepper 1 can crushed tomatoes 1 cube of chicken stock dissolved in 1 cup of hot water 1 cup whipping cream salt and pepper to taste I decided to put the chicken, onions, garlic, bell peppers, and a serrano chile pepper in a pan and drizzle it with some olive oil. I put that on the Kamado Joe at 250°F with some cherry wood smoke for an hour to bring some smoke to the dish. After smoking that stuff for an hour, I removed it all from the pan and chopped it up. I added that back to a dutch oven along with the crushed tomatoes and chicken stock with some salt and pepper. I put the covered dutch oven back on the grill for about 90 minutes. I then stirred in 1 cup of whipping cream and let simmer for a few more minutes to finish it up... Great stuff!
  19. Chicken is my wife’s flavor and I like to mix it up so I went with a Shawarma feast. Started out with some chicken thighs that were on sale. Shinned and deboned and cut them in half. Bones were saved for making stock at a later time. Next I made up a yogurt based shawarma marinade. Here are the ingredients: 1 cup plain whole milk Greek yogurt 5 cloves of garlic ¼ cup of freshly squeezed lemon juice ¼ cup of apple cider vinegar 2 tbsp. of olive oil 2 tbsp. of ketchup 1 teaspoon cloves 1 teaspoon salt 1 teaspoon paprika ½ teaspoon cumin ½ teaspoon caraway (ground fennel) ½ teaspoon cardamon ½ teaspoon of oregano or thyme ½ teaspoon cinnamon ½ teaspoon nutmeg ½ teaspoon crushed peppercorn ¼ teaspoon of cayenne pepper ¼ teaspoon ground ginger Everybody in the pool and then thoroughly mixed. The thighs now went into pool for a nice long rest. Next I made up some Tzatziki. Here are the ingredients: (From Chef John on FoodWishes.com) 2 cups Greek yogurt 1 large cucumber, peeled, grated, tossed with 1/2 teaspoon of salt 4 cloves garlic, very finely minced juice of half a lemon or vinegar to taste 3 tbsp. chopped fresh dill and/or mint salt, pepper, to taste Next up was the Hummus ingredients. One 15-ounce can (425 grams) chickpeas, also called garbanzo beans 1/4 cup (59 ml) fresh lemon juice, about 1 large lemon 1/4 cup (59 ml) tahini (we used Krinos) Half of a large garlic clove, minced 2 tablespoons olive oil, plus more for serving 1/2 to 1 teaspoon kosher salt, depending on taste 1/2 teaspoon ground cumin 2 to 3 tablespoons water Dash of ground paprika for serving Then some Persian Rice (From Bosco) 2 cups of basmati rice 3 ½ cups of chicken stock/broth 2 tbsp of butter ½ tsp turmeric ¼ tsp cumin Kosher salt and pepper And finally a Mediterranean Tomato Salad. Now I can cook the Shawarma. Broke out my good skewers. (Closest I can come to a Shawarma rotisserie) I used two so I could better control them on the grill. Now I tightened up the stops to help keep in the marinade and juices and placed them on the grill. Flipped them after 5 to 6 minutes. Here is everything plated up family style with some cucumber slices, baby pickles, pita bread and a Ballast Point Grapefruit Sculpin IPA. So Good! My wife loved everything and said it was the better that anything she’s ever ordered at a restaurant. Thanks for looking.
  20. Picked this up at the thrift store for $2.17. Hmmm? What will I do with it?
  21. Thanks to Smokey1 & John's recipes. I"ve cooked chicken so much....family always enjoys it....but looking forward to a new way. I've bought the Grace jerk seasoning paste and it worked out nicely....but this is more fun doing it from scratch. Had to call an audible and sub in habanero since scotch bonnet peppas were mighty scarce when I was getting the chicken. Looks like I'm going to have to start growing my own. This stuff smells great !!!! Gave it whirl and then took the jerk paste and worked it in under the skin on some yardbird. I should have used more habanero........ Grilling some sweet potato, plantains and bread pudding. Probably have to throw a salad into the deal, too, just for the appearance of healthy eating.
  22. Quick workday chicken dinner... Just put some Chick Magnet on the bird and threw it on the Akorn. I wanted to do it at 375, but it stopped rising at 325. It was raining out, so I let it ride at that for a while. After gradually raising the temp to about 390 (after the rain stopped), it crisped up nicely. Pulled it off to rest, and it turned out great. Sorry no pics once cut, we were too hungry lol.
  23. Today I grilled 5 lbs boneless skinless chicken breast. Nothing earth shattering but good. We are pressed for time during the week so I decided to to set us up for chicken for salads and other quick meal uses. The breast were large so I split them in half and pounded them out for even thickness. I slathered them with mayonnaise (Dukes, those that know understand) mixed with Savory Spices Hidden Cove lemon garlic and grilled them at 400° over direct heat, flipping them every 5 mins until done ( about 20 mins). They came out perfect and juicy. My next purchase is a Thermopop. I need a little more control.
  24. We had some friends this weekend so decided to break out the joe for the first time in anger (only managed a few test runs and some standard British style BBQ to date) to try some piri piri spatchcock chicken. Dry brined the chickens with salt, sugar, fresh bay thyme and lemon zest for 24hrs. rubbed with peri peri chicken rub (in my case a Nando's one) and cooked for 45 mins. My aim aim was to cook at 200 - 250C, which I hit at first but struggled to maintain. Had the bottom vent about 2" and top vent just cracked it would happily sit @ 170 but could get it up. Here are the results very tasty!
  25. Over this past weekend I did my first beer can chicken on the kamado. I pretty much followed the recipe posted here in one of the forums, with a few variations. I think it turned out ok for my first attempt, although I think I left it on a few minutes more than i should have. Internal temperature at the breast got to 170-ish and the white meat turned out just a tad on the dry side. Not inedible dry, just that kind of dry where you can kind of tell it was on just a bit too long...dark meat was fine. Either way the kids and wife liked it - it was very flavorful. I'll definitely try again until I get it perfect!
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