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Found 27 results

  1. I've just ordered a Joetisserie and now I am wondering if there are any joetisserie accessories to go with it? what I have in mind is a wire cage that fits on the rotisserie forks so food like firm vegetables like peppers, onions maybe small corn and small cubes of meat, even rashers of bacon can be placed and cooked while tumbling around inside the cage, dose anyone know if this is available or of something of that sort that could be used for that purpose?
  2. So what did I think of when John gave us the 4 random numbers that included Tofu? Well my first thought was “can we get some new numbers”! I then thought about it some more and came to the conclusion that these ingredients were truly an example of a “Chopped” basket. I must admit I’ve never made it and hardly ever eat it. That may change after eating this dish. I started thinking about what I could make and came up with some ways I could use all these ingredients in in a dish. Sriracha was easy as I use it quite often. Corn? No problem here either. Apples gave me a slight pause but then I thought of using it in a slaw so I was good. No, tofu was the problem, so I thought about tofu and what it’s like. It’s like a geometrically shaped meat substitute. Kind of like Spam but without any actual meat. So how do I normally use Spam? Well I don’t use it very often but when I do it’s normally in a sandwich. A tofu sandwich didn’t sound like a winner, but then I remembered seeing something on Diners, Drive-Ins and Dives where the cook used plantains as the bread which I’m dubbing the “Planwich”. Plantains instead of bread. Link: http://www.foodnetwork.com/restaurants/il/chicago/the-jibarito-stop-restaurant.html Now that was the ticket and I also decided to use Sriracha in all 3 dishes. The first thing I did was prepare the tofu. Now I don’t know much about tofu but I do know that you need to get the moisture out of it so it can soak up whatever seasoning / marinate your using on it. I drained the liquid off and then sliced it up. Next I placed the slices on a double layer of paper towels and covered with another layer. I then place a 9 x 13 pan on top and pressed down to push more of the liquid out. (Note: I did this twice as the paper towels were completely soaked the first time) Next I made up a Sriracha Honey Marinade. Here are the ingredients. Stirred. I spread out some marinade on a 1/4 sheet, placed on the tofu and then covered each piece with the rest of the marinade. I covered this with foil and let it take a nice long rest. Next I went about making the bread for my Planwich. I took a plantain and cut the ends off and peeled it. I cut it in 2 and fried them in some preheated oil. I placed them on a plate with some paper towels to cool. I then took them and smashed them with a large smooth bottom pan. and then fried each one again. (Like a tostones) I then placed each one on a plate with some paper towels to cool. I then made up my Mexican Slaw using the apple in lieu of the jicama. (Link to recipe: https://www.kamadoguru.com/topic/18547-mexican-style-slaw-with-cilantro-lime-creama/) Apple cut and cored and then grated. Everybody in the pool and then stirred up with some Sriracha Cilantro Lime Creama. Now I took the tofu out to the grill. I placed them on my searing grate. (Note: I would have set it up differently but I was going to make pizza afterwards so that was why it’s set up this way. As it turned out, I didn’t have time for the pizza.) After approximately 10 minutes it looked like this. I look them off the grilled and on to a plate so I could now glaze them. I took what was left of the marinade and added some more honey, Sriracha and ponzu sauce and pour it onto a hot griddle and let it start to caramelize. Placed all the tofu pieces in the sauce and let it cook for 1 minute. I flipped them and repeated for another minute and here is what they looked like. I sliced up some tomato and red onion and made up some Sriracha mayo. I took one of the plantain slices and spread on the mayo and placed on the tofu and then the tomato, onion and some lettuce. And finally I made up the Mexican Street Corn (Esquites) with Sriracha Mayo Here’s my corn. I took 3 ears like this and cut off the kernels. I added 3 tbsp. of butter and 1/2 cup of finely chopped cilantro and stirred. As my 90 year old MIL was also eating this I took my serving and mixed in the balance of the Sriracha mayo that I had made up. (No Sriracha for her) Here is everything plated up with a Negro Modelo. This did not suck! In fact it was absolutely delicious and I would definitely make this again. Thanks for looking.
  3. When planning what to cook, I ask myself what I want but also what do I have on hand that I can use up. I was craving some Mexican food and I had lots of precooked frozen chicken, watermelon, some tomatillos and tortillas on hand. I decided to make up some Chicken Enchiladas with Verde sauce and watermelon salad. I start out by making up some Verde sauce. Here are most of the ingredients. Everybody on the kamado along with some corn for elote. Once everything was nice and roasted I skinned and seeded the jalapenos and placed it all in a blender for a spin. (Note: I added a can of store bought sauce to increase the amount) A few months back I had cooked up a mess of chicken (Piernitas de Pollo Marinadas) and I had vacuum sealed a bunch of it for just this sort of occasion. (Link: http://www.kamadoguru.com/topic/29040-piernitas-de-pollo-marinadas-y-elote-its-whats-for-dinner-2/) I thawed out a package and pulled it for the enchilada filling. I added a cup of queso fresco and ½ cup of diced onion and mixed it together. I set up my work area, dipped a warm tortilla in the Verde sauce and rolled up the enchiladas. Poured some more sauce over them and spread on some Mexican cheese. I placed them on my preheated (to 300) kamado for 15 minutes. Unwrapped my corn and made it up elote style and plated it with the enchiladas, some Mexican Watermelon Salad and a Negra Modelo. Muy delicioso! Thanks for looking.
  4. After a few cooks I finally figured out the best method to dial in my desired temp thanks to all the members advice in the forum. 25 degrees before I reach desired temp I close it down on top to about a quarter inch and down low at about .5 ( there is no .5 obviously so half of the 1 on the bottom). This thing cooks quicker than some of my recipes call for but practice and more cooks will be the only way to master this bad boy. Here's a few pics of my latest cooks.
  5. I had found some Chicken thighs and drums on sale for $.67 per lb. I purchase 3 packages to stock up. We had hoped to have our neighbors over to share this. Unfortunately those plans fell through so I cooked them up anyways and will divide up into individual dinner portions and use them up over time. I did half of them in the Mexican style Piernitas de Pollo Marinadas. (Link to recipe: http://www.kamadoguru.com/topic/29040-piernitas-de-pollo-marinadas-y-elote-its-whats-for-dinner-2/) Here’s the marinate mixed up. Chicken in and bagged up for a rest. The other half I just seasoned with some Durkee Smokey Mesquite seasoning. Around 3:30 I lit up the grill and the chicken was on by 4:00. Piernitas de Pollo Marinadas on the right and Smokey Mesquite on the left. With the drippings they are grilled and slightly steamed at the same time. I turned them approximately every 10 minutes. After the fourth turn they were done and I started removing them. Here it is plated up out on our patio table with some potato salad and some Mexican corn. (Elote) After dinner I put in a batch of pre-made Chocolate Chip cookies for dessert. Wonderful meal and beautiful day. Thanks for looking.
  6. I shop at a local Mexican Market nearly every week. I've purchased this chicken there a few times and it’s really tasty but has very little heat to it. I recreated here with just a little heat to spice it up. Here are most of the ingredients for the marinate I used: And here is the recipe: 1 tbsp. Granulated onion 1 tbsp. Ground pepper 1 tbsp. Salt 1 tbsp. Paprika 1 tsp. Ground ginger 1/2 tsp. Achiote powder 1/2 tsp. Cayenne Pepper 1/2 tsp. Chipotle Pepper 4 cloves garlic (Minced) Juice of 1 lemon 2 tbsp. EVOO 1 tbsp. Malt vinegar 1 tbsp. Catsup And some raw onion and cilantro and the end. I mixed everything up in a large bowl and dumped in the chicken legs and 2 thighs and mixed it all up for even covered. Bagged it up with some onion and cilantro for a rest before grilling. Now on the grill with some corn on the cob. After 10 minutes I flipped everything. After it was up to temp I plated it up with some elote, a nice cerveza and some fruit that the wife insisted I include. Oh sooo delicious! Thanks for looking.
  7. We went to a party on Friday and a Baby Shower on Saturday so I only had Sunday to do any cooking of my own. My wife wanted something lite so salad it was. I took 2 boneless skinless chicken breasts and rubbed them down with some Smokey Mesquite seasoning and let them rest for 2 hours in the fridge. While they were resting I made up some guacamole and kept it in the fridge. With only two breasts to cook I set up my smallest grill. (Weber Jumbo Joe) While the charcoal was heating up I cooked up some Corn and some black beans. Charcoal is ready and on they go. While they were cooking I cut up some lettuce. After the chicken reached 160 and brought it in and sliced it up. Here it is all put together in a bowl waiting to be served with some scallions and cilantro as a garnish. And a close up. It was Delicious! Thanks for looking.
  8. It is that sad time of year, when fresh corn is disappearing from the shelves. Halloween seemed a good time to snatch up the last of the goodness before it is gone. Pork ribs were rubbed and cooked the classical 3-2-1 method at 225. For the last 1.5 hours of the cook, foiled corn was put on the heat with the ribs. Rib cooking methods are well covered on this forum, so let me give my corn recipe. 1. shuck the corn. 2. Place the corn on the foil. 3. Add two pats of butter. 4. Drizzle honey on the corn. 5. Season the corn, I use #KamadoJoe Vegetable rub. 6. Wrap tightly in the foil. 7. Put on the grill at 225 (indirect) for about 1.5 hours, for those who like their corn more crisp, shorten to 45 to 60 minutes. As can be seen, a lot of the grill space was used with the two racks plus 8 ears. I almost considered using the grill extender.
  9. The process started yesterday with the making of my own coarse ground corn meal from popcorn, then soaking it overnight in 1% butter milk. I followed the recipe in Crust and Crumb by Peter Reinhart, everything was done by weight rather than volume measures and finished the baking tonight. I liked the end result, texture, taste, and moisture. Here are some photos. The baking time took almost 50 minutes because I used stone bread loaf pan.
  10. Here is a version of grilled corn that I do quite often (when sweet corn is in season that is). It's real simple because it's done naked without any unwrapping/rewrapping husks or soaking in any sort of water. The reason that I indirect cook them is partially due to wanting to avoid opening and closing that large ceramic lid every couple of minutes to turn the corn. Corn on the cob ingredients: Corn on the cob oil or butter Corn in a cup ingredients: Grilled corn on the cob cotija cheese (or parmesan if needing a substitute) butter salt cayenne pepper chili powder lime juice a cup to eat it out of Corn on Cob Instructions: Rub corn with oil or butter Roast indirectly on medium heat (~350-400 deg) Corn in Cup Instructions: Shave grilled corn off cob. Mix with butter, cheese, salt, cayenne, chili powder, and lime juice. Serve in a cup (or as a side on a plate). http://youtu.be/faMNPNVW7XA
  11. I decided to take a few pictures of a very simple cook from last night. I am new to the Kamado Grills so I am starting slow.. I use an electric starter for my charcoal, and it seems to do the trick. Then I like to marinate my chicken in a simple mix of Bourbon, Olive Oil, Worcestershire, and spices as you like. Finally getting them on the grill. I like to cook my chicken a little slower, and the divide and conquer system worked great to cook the corn and chicken at the same time. Then nothing better then a few drinks and enjoying great food!
  12. Mother's day is here, and I am sure everyone is scrambling for their cooks. On the Big Joe today is Cornish game hens stuffed with seasoned rice, portabella mushrooms, red/yellow/green bell peppers and sweet onions. Roasted red potatoes which are prepared with butter, olive oil and KJ vegetable seasoning were sliced up and put on the top rack. Four ears of corn on the cob were coated with honey, seasoning and butter are resting on the top rack as well. Everything is cooking along nicely at 350 with some light apple wood smoke.
  13. The Ribeye steaks were sliced from a Ribeye roast, then liberally coated with Kamado Joe Steak seasonings. The steaks were cooked indirect at 275 until the internal temperature was within 15 degrees of the target temperature. The Big Joe was then set to 375 for the final searing of the steaks on the direct cast iron grates. Corn on the cob was prepared along with a garden salad which also had cranberries and walnuts. The KJ seasoning worked well with the beefy richness of the ribeye. The blue cheese dressing for the salad balanced the deep savory flavors of the steak.
  14. Gonna enjoy this day off.....starting in a relaxing way, too. Late yesterday afternoon I loaded up the grill with some FoGo lump. Really nice sized pieces....grate gripper tool for reference. I put several fist sized hickory chunks in afterwards, too. I let her run steady for a good little while while I got a butt ready. Butt went on before bedtime. Also before going to bed, I rubbed down some trimmed spares and put 'em in the fridge. The rib rub I normally use takes a while to set up and glaze. This is after the overnight rest in the fridge. Grill was running at 205 when I woke up this morning and checked. Probing tender in most spots....almost ready. Ribs went on the grill while the butt is finishing up. Hope you fine folks have a great day and get the time to cook up some good eats on what looks like will be a really nice weather Thursday. It's hard to believe that March is almost gone !!!!! I've got today off and next Monday off. Gonna enjoy the weather today.....Monday's forecast isn't looking so good.....thunderstorms and such.
  15. One of the food blogs I have followed for years is Deb Perlman's Smitten Kitchen. If you've never seen her blog, I encourage you to stop right now and go look. This woman is a miracle worker. She creates the most amazing food for herself, her husband, and her son (and myriad friends and family) in a tiny New York kitchen. She wrote and photographed her entire cookbook in that same tiny kitchen. I've made dozens of her recipes over the years and they've all been just fantastic. On Wednesday she posted this Corn, Cheddar, & Scallion Strata recipe and I knew right away it was going to be my Sunday brunch cook. All my ingredients prepped and ready to go for layering last night: Starting with the bread: More layers: Then wrapped and into the fridge overnight. When it came out this morning it went right on the grill at 350°: 40 mins later: I took it off at the 40 min mark because it looked done and H wanted to try it before he had to run out of the house for a football party on the other side of town. The edges are perfect, but the inside is still slightly underdone, IMO, so it's going back in the grill for another 15-20 mins. But the flavor is in-freaking-credible. This will wind up being part of my regular brunch rotation - and probably my next "take to a party" item.
  16. Today was "get all the leftovers out of the fridge" day. I had some jalapenos left over from fajitas and salsa, some salsa left, some cheese, 2 ears of corn, and a few other pieces and bits. So here's what I came up with: Split the last of the jalapenos, seeded them, and stuffed them with cream cheese and jelly: This is one of my favorite appetizer ingredients ... spoon some of this over a log of goat cheese and serve with crackers. I was curious to see how it would taste in an ABT Ready for the grill: 45 mins later at around 325°: Threw on the burgers while those were cooling down enough to eat: Added the last 2 ears of corn slathered in mayo, salt, & pepper: Dinner is served: Topped my burger (slider sized) with some leftover queso, some of the leftover fire charred salsa, and .. yum. (There was also a big fruit salad that I didn't photograph - but I need to post it in the recipe section. It's good and refreshing when it's hot and humid out the way it is today!)
  17. Many of us are fans of cooking whole ears of corn on the grill before shucking. I think it comes out great! There are so many different methods to grill corn, I get that, but while reading KG, I had an idea... What if you injected a liquid fat with some flavoring at the base of the corn husk? Garlic butter? Olive oil and rosemary? I am just brainstorming here... Thanks Ben
  18. My Mother in Law had an old Weber kettle sitting on her deck that she just gave to me. I posted some pics of it in a thread called “Is this a Weber”. John Setzler confirmed it and provided a link showing it was made in 1988. It was not in great condition but not bad either. So for Mother’s Day I asked what my 88 year old MIL wanted and she wanted chicken breasts and corn on the cob. I made it so with my new old kettle. First I seasoned the chicken breasts with some rub my wife gave me for Christmas. (Good stuff) I set it up for some two zone cooking with some lump charcoal. I placed a loaded chimney on the gas burner to start and then let it get going real good. And poured in the hot coals. Placed in the corn and the chicken, covered and let Mr. Kettle do his thing. These Zucchini are from my garden. I sliced them up and placed them in a foil pouch with some EVOO, fresh ground pepper and some fresh ground Garlic sea salt. After the corn and chicken had cooked a good while I placed the Zucchini pouch on. Here are the plated shots. It was good!
  19. Chipotle Pork Chops with Guava Glaze plus Mexican Roasted Corn and Kamado Cooked Broccoli The store today had some nice center cut bone-in pork chops on sale. In the cart they went. Fresh corn was on sale too. In the cart it went. Pretty broccoli on sale. In the cart it went. The entire meal was cooked on Big(Red)Joe. Here is how it went: I used Weber Bold n Spicy Chipotle seasoning that I run through my spice grinder to powder it . I prefer the flavor profile of this seasoning blend after I grind it. The chops were well seasoned on both sides with this as a rub. Let set out at room temp during rest of preparation and initial cook. While Big(Red)Joe was heating, I prepared the guava glaze in a sauce pan. I did not measure, so it was a build it to taste using guava jelly, Mateos fresh salsa (Costco item here), cider vinegar and Sriracha. Probably (guessing here) 1/2 cup guava jam, 1/3 cup salsa, then added squirt of sriracha to kick it up in heat, with maybe a few tablespoons of the cider vinegar next. Heat enough to melt the jam and get the ingredients to combine nicely. Taste often to get the balancing of flavor just right. It makes a nice sauce. Reserve some of the glaze for table use. (Although we really found we did not use much at the table as it was great already cooked on the meat) The broccoli crowns were rinsed and while still wet placed in foiled with a bit of salt and pepper and a dollop of good margarine. The corn was husked back and cleaned and rinsed. No seasoning. Cooking the corn took the basic route that JROW posted and others here have used recently. I just had to jump on that band wagon. BTW …. It results in some really good corn. My son and I set Big(Red)Joe for split cooking (half direct and indirect) and used the expansion rack. The corn went on main grid over the deflector and the foiled broccoli went on top the expansion rack where we could move it between the heat zones to make sure it got properly steamed. We did not want it on main grid that close to the direct heat. Dome temps were set around 400 degrees. Cooked the corn and broccoli about 20 minutes turning corn and shifting broccoli around. The corn did not overcook as it was totally at this point indirect cooked. We then pulled the broccoli and set it aside still foiled. We removed the deflector and went to cooking on full direct. My son is an accomplished cook in his own right and he has gotten quite proficient at Kamado cooking also….so it is nice to be able to just turn the reins over to him for parts of a cook. The corn was then given its final roasting and char, turning often while the chops cooked. The corn husks also charred up and added a nice flavor element. Trim any charred husk before serving The chops were cooked about 4 minutes a side. When first side was done it was flipped and then the grilled side glazed with the guava glaze. After 4 minutes flip and glaze remaining side. The first side is now getting a nice set to the glaze but not to the point of burning. Flip again for about 1 to 2 more minutes a side to an internal of 145-150 degrees. Sauce again if desired. I added a hickory chunk for the chops cook. The corn was finished off with the suggested fixings (butter, mayo, plain ground chipotle, chili powder, and cheese). My wife had gotten strawberries at the u-pick farm on the way home and they became the dessert course. All in all a great meal! The flavor layers on the chops were superb. The broccoli had both a steamed and roasted quality which was nice. And the roasted corn with its seasonings went perfectly. Here is what it all looked like:
  20. Going to get a cook in before the storms hit again ( i'm in GA ). Wings done a few different ways with some corn on the cob and parsnips. Corn will get evoo/salt/pepper Parsnips - evoo, salt,pepper and honey near the end Wings are marinating now, finish results to follow:
  21. Recipe: 1 cup flour 1 cup yellow cornmeal 2/3 cup sugar 3 1/2 tsp baking powder 1 tsp kosher salt 1 cup milk 1 beaten egg 2/3 cup vegetable oil 1 cup corn (drained if canned) - optional Shredded mild cheddar cheese to taste (or any cheese you like) Combine the dry ingredients. Add it to the wet ingredients. Mix well. Put in a 10" cast iron skillet and cook at 375-400° for 20 to 25 minutes or until a toothpick comes out clean. Enjoy!
  22. I had some of John's Hot Dog Chili leftover from the 4th so tonight we made Chili Cheese Burgers and Corn of the Cob. Started out with the corn over the flames and the burgers indirect for a reverse sear. After about 5 minutes per side I moved the corn over to the indirect side. (I had already microwaved each one for 4 minutes) When the burgers started to sweat I moved them over the flame. Flipped after 4 minutes. (Flames weren’t real hot) Plated Money Shots. Oh so good!
  23. For my 1st cook on my new Oval XL I wanted something easy as a get to know you type of cook. So I put in the fire box divider and a small load of lump in one side. Lit it up with the vents wide open and waited for it to get up to 200. After that I dampened it down and put some corn on. Another 5 minutes the temp was at 275 and I put the Pollo Asado on. I cooked the chicken for 30 minutes turning every 5 minutes. Money Shot! Muy Delicioso!
  24. And the piece de resistance for this beautiful weekend is reverse seared bacon wrapped filets, twice baked potatoes & corn on the cob. Another OMG! meal. YUUUMMMMMMMYYYY!!!!!!!
  25. Wanted to start the weekend out with a mostly traditional Memorial Day meal, steak, grilled zucchini & corn on the cob. (But with a Mexican flair, elote). Set the kamado up for direct / in-direct grilling. Husked the corn and seasoned the steaks and and put them on the in-direct side for about 20 minute @ 300 degrees. Got out the seasoning for the elote. After the 20/25 minutes I put the corn down on the direct side. Once they were slightly charred I took them off and seared the steaks and put the zucchini on. While they are cooking I season the corn. 1st a little spray butter, then some mayonnaise, then some Tajin seasoning and finally some Cotija cheese. Money shot.
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