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Found 7 results

  1. It's beginning to look and smell like Christmas around here. We decided today was the day to do the holiday baking and get the gifts ready to go to local friends. For us, store bought gifts are not as thoughtful as something home/hand made from the gift giver.
  2. When I got the chance to meet @Big_Green_Craig over the weekend at his cooking demo in North Carolina, he fed me one of these cooies that he makes. It's called a Maple Bacon cookie and the recipe is HERE on his website. We talked about this recipe and I told him I planned to make it and do a feature video showcasing this fantastic cookie so here it is! Like I said in the video... If you leave THIS cookie out for Santa, you're gonna score big this year!
  3. Couldn't believe how nice the weather was today. Some great tunes from a Canadian band that I've enjoyed for the last 30 years....were enjoyed during this cook. Try as I might, I can't give up my Diet Dews. Love this stuff. Picked up some wings & pack of boneless breasts on sale today. Got 'em home and put mixed up a batch of Mad Hunky poultry brine for the yardbird parts. Into the fridge for 5 hours. That brine smells great when the stuff comes out of it. I really like this JoeBlow lighter.....you can get your lump burning, toss on the heat deflectors and grate.....and get your dome shut in under 3 minutes.....if you take your time. Three minutes. 3. No need to wait around for some lighter tablet to burn off. Three minutes and dome down with the vents doing their job to direct air flow. Quick warm up times are nice. The BigJoe was ready to go before I had everything rubbed down. Hit it all with a layer of The Slabs & another layer of the Pecan Rub. Great sweet, a little savory and some smallish heat at the end. This is the family's favorite rub on chicken. I'm still big on Mad Hunky Wing Rub....but I surely see their point about this pair. Wings getting there. Gotta babysit them with this particular rub combo though....lotta sugar that can scorch. Breasts getting close, too. Done ! That boneless is gong to make some great salads over the weekend. Finished up this bottle of this goodness over the top of some asparagus....and a little Don's to steam up inside the wrap. I couldn't wait for it to come off the grill to try it. Oh yeah....got a winner right there. Wife loved it, too. There's something else that cooks really, really.....really well at the same temp as wangs.....and the peach wood had already burned through so it was just a nice clean lump burn...... Kamado Kookies !!!
  4. I love baking on the Kamado Joe Big Joe. The temps are rock solid when set. I just did some Papa Murphys take and bake on the Big Joe. The pizzas were fantastic, smoky hearth oven tasting, but baking desserts on the Kamado Joe Big Joe is becoming more and more entertaining. Here was what we started with, some real basic chocolate chip cookies the wife whipped up while I was outside baking the pizzas. Just set on the Kamado Joe Big Joe accessory rack with heat deflectors and pizza stone. (Sorry no flash.) Here is the deliciousness I ended up with. Super soft with a great crust on the bottom of the cookie. Unfortunately, I didn't get any of the cookies as wife and children ate them up before I got a chance to taste. There was total and complete silence as they were eaten, so they must have been good!
  5. I know this isn't a kamado type recipe, but the holidays are coming and I like to make non-traditional things. Makes approximately 36 cookies. Would be 48 but I have no idea what golf ball size is. 2 sticks butter ¾ cup granulated sugar ¾ cup packed brown sugar 15 oz can pure pumpkin 1 egg 1 teaspoon vanilla 3 cups flour 1 t baking soda 1 t baking powder 2 t pumpkin pie spice 2 cups chocolate chips 5 strips thick cut bacon , crispy - optional but why not! Cream butter and sugar together. Add pumpkin pie filling, egg and vanilla Mix dry goods together. Crumble the bacon strips. Mix with chocolate chips Add dry mix in ⅓ batches butter mixture. With the last ⅓ of dry mix, add chips and bacon to it. Add last of dry mix and chips to batter. Chill batter for 15 minutes. This will help the fat to set and make the dough more firm and easier to work with. Preheat oven to 350. Spoon out batter, bigger than golf balls, and bake until starting to brown. Who keeps golf balls in their kitchen anyway? Return dough to fridge to keep chilled. Bake for approximately 15 minutes. After removing from the oven, I usually let them cool on the sheet for about 10 minutes, then move the cookies to a rack. Let the sheet cool thoroughly before adding new cookie dough.
  6. Chocolatechips cookie dough butter eggs pizza stone 375F 15 mins.
  7. I forgot to take pictures of the meats I fixed today so forgive me. I fired up Akorn jr and did a turkey breast, it was so tender and juicy. I also fired up the big Akorn and did chicken hindquarters and butterfly pork chops they were also a big hit. Then on went a blueberry dump cake. As we were eating I remembered talking the other day about doing chocolate chip cookies on the Akorn. So my daughter in law made up a batch of dough. They were pretty awesome tasting!!!!!
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