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Found 331 results

  1. When shopping and got some groceries we needed. Picked up some nice brioche buns and we made cheeseburgers on the Akorn Jr. again. Sliced up the veggies. Cooked up the burgers. Assembled my cheeseburger and plated it with a slice of water melon, some pringles and a Modern Times Blazing World Hoppy Dank Amber. Delicious. Thanks for looking
  2. SoCal has been scorching hot these last 3 days. Friday was 111 in the shade of my patio. Unfortunately this was the day my neighbor’s air conditioning decided to quit working. They brought over their dogs for us to try and keep cool while they worked on it and went out to eat to cool off themselves. Saturday was 104 and Sunday was a were 100 so I braved the patio to cook something up. I’ve made a Buffalo Buffalo Smash Burger before that is IMHO the best burger ever. Unfortunately, our fridge quit working 2 weeks ago. It has since been repaired but my supply of pickled red onion went out with 3 trash bags of other food items so I decided to just use what I had on hand and make Smash Cheeseburgers. I stared out making some seasoned steak fries. I took 2 russet potatoes and cut each into 8 approximately equal wedges. I then drizzled on some EVOO and seasoned them with salt, fresh ground black pepper and a little cayenne pepper. I microwaved them for 6 minutes (stirring them every 2 minutes) to give them a head start on cooking. I then spread them out on a half sheet pan and placed it in the middle of my gasser with the burners on each side on high. (for an indirect heat of approximately 400) With the fries cooking I turned my attention to the burgers. I took some Nice organically grown ground beef and mixed in some diced onion and blue cheese crumbles. I started up a 3/4 chimney of charcoal and poured it into my charcoal baskets. I placed my C.I. griddle over them and let it get smoking hot. I divided the ground beef into 4 roughly equal size balls. Once the griddle was smoking hot I placed the balls on. Once they had developed a nice crust I smashed them. I let them cook a few more minutes and then flipped them and cooked them approximately 3 more minutes. After approximately 40 minutes the fries were ready. Here it is plated up with a Modern Times Black House Coffee Rroasty Stout. This was excellent! Thanks for looking.
  3. I saw this package of Wild Caught Ono filets for a good price at Costco and decided to put it in my cart. Ono is the Hawaiian name for what we call Wahoo in Mexican waters. Here’s a picture of one. It’s a delicious tasting white fleshed fish. I’ve never had the pleasure to catch one but it’s one of the most sought-after game fish. It’s something like a cross between a Tuna and a Barracuda but with the size of a tuna and is one of the fastest fish in the ocean. I thawed out a couple of filets and then coated them with some Tajin seasoning. I let them marinate for a couple of hours while I prepared others things for my tacos. Once Jr. was 400 degrees I put the filets on for approximately 2 minutes per side. (They were triangular so that was 3 sides) Here they are plated up on some corn tortillas with red & green cabbage, onion, cilantro, avocado salsa, avocado slices, some Mexican Creama and a Modelo. Muy Bueno! Thanks for looking.
  4. The Guru Moderators Challenged me to create a “Weave Your Way Through May”. I thought long and hard at what I could create. Create something delicious by weaving ingredients together? At first, I thought I kept thinking and then came to the “point” where an idea “stuck” with me. If I had the correct ingredients then I studied up on my past cooks and if you will I’ll provide you with a little educational reading and show you I assembled most of my ingredients Greased up my CI pie pan with some Crisco. Did my crust weave in it but it looked a bit (Not my best work. I should’ve done this on the glass pie dish like last time but since the crust won’t show this was no biggy) Now I placed the glass dish in the CI dish to try to control shrinkage and keep its shape. Now place it upside down on the kamado to let the bacon grease drain. I let it cook this way for 30 minutes. While that was cooking I whipped up the egg, milk, sour cream and Bisquick Once the bacon crust was cooled I placed in a layer of thinly sliced potato. Now some slivered onion and then the Hatch Chiles. Now I added half the egg mixture and 1 cup of cheese. I repeated this process and placed it on the kamado for 50 minutes at 300 degrees. Here it is after 50 minutes. I thought we could clink our glasses in a toast but alas it still wasn’t alive like I wanted so I threw a little temper tantrum. It needed one last ingredient So I added a bacon weave on top of mostly already cooked bacon and cooked it an extra 10 minutes. (Didn’t want to deal with the shrinkage or the extra grease) and in a last desperate attempt, I yelled out Here it is after the additional 10 minutes. IT’S ALIIIIIIIVE!!!!!!!!! Close-up with flash. Without flash. Today I cut a slice and heated it up for breakfast. It was so delicious it had me dancing! THE END!
  5. Yesterday I inched closer to retirement as I had my 61st birthday. In the morning my wife blessed me with some nice gifts. She said these were all to help me enjoy the outdoors more. (Not sure I needed more things to do that but ) First thing she had me open is this Landman fire pit. Next thing I open was a cover for the firepit. Next thing I open was a nice insulated shoulder bag. And finally, I opened the last gift which was and assortment of frisbees for Frisbee (Disc) Golf. As a youth we used to play Frisbee Golf a lot at La Mirada Regional Park. She thought I might enjoy getting out and doing this again. The rest of the day we spent it at home doing a few redecorating chores that we had been meaning to get to and generally taking it easy and enjoying ourselves. Towards dinner time I fired up the Akorn Jr. and made us some cheeseburgers. Here’s my burger with a slice of watermelon, some Pringles and a Stone Ruination Double IPA. A very relaxing day that I thoroughly enjoyed. Thanks for looking.
  6. After the new Red Kettle had burned for approximately 90 minutes initiated it with a fast cheese burger cook. Let the patties heat up indirect at first. Once they were sweating I moved them over for a 90 second sear on each side and then move back to the indirect side to melt the cheese. Plated mine up with some chips, potato salad and a Stone Brewery Coffee Milk Stout. Easter was good to me. Thank for looking.
  7. Decided to make Chicken Enchiladas again on Sunday. (One of my wifes favorites) Started out making up the verde sauce. Here are most of the ingredients. Roasted most everything. Tomatillos go straight into the blender. Other items need to go inside to be cleaned up. Everyone into the pool for a spin. Add the cilantro and lime juice and spin some more. Now I prepped the chicken breasts to shred. Took 2 boneless skinless breasts and butterflied them, covered with plastic wrap and pounded them flat. Seared them for approximately 5 minutes each side and proceeded to shred them. Now I made some Mexican rice. Most of the ingredients are here. While the rice was cooking I made up the enchiladas and put them on the kamado at 300 degrees for 15 minutes. Here they are plated up with the rice, some frijoles and a Modelo Negra. Muy Bueno! Thanks for looking.
  8. Ham / Cheese burgers are just so easy and delicious to make on the Akorn Jr. that I made some more on Saturday. Plated with some watermelon, potato salad and a Modelo Negra Thanks for looking.
  9. Wanted a quick cook tonight so I broke out my neglected Akorn Jr. that I haven’t used for a few months. Put a small chimney of lump on the side burner for quick ignition. Dumped it into Jr. and put 3 frozen Kirkland patties’ on with some seasoning. After approximately 5 minutes they were nice and juicy so I flipped them. After approximately 4 minutes they were ready for the cheese. After cheese had started to melt I toasted the buns. Served up with some BBQ tater chips and a Modelo Especial. Very tasty. Thanks for looking.
  10. To celebrate my new patio cabinets we invited some friends over so I thawed out a 2 1/2" ribeye steak I had in the freezer. I unwrapped it and seasoned with Primo Chicago Stockyard steak seasoning. I wrapped it up and let it take a 6 hour get happy rest. I now prepped some heirloom carrots and sliced them up so they were ready to steam right before we eat. Also washed and prepped some small potatoes so they were ready. Around 45 minutes before our guests arrived I started up the kettle. I tried my new Vortex out for this cook. Around 30 minutes before our guests arrived I put on the potatoes and the steak. It rode right about 330 degrees for the next hour. My friend had brought a Belgian Ale with him so we drank a glass of that while the meat and potatoes were cooking. Here it is once the meat alarm went off at 113 degree I.T. I remove everything and tented the steak with foil. We then cooked up some shrimp marinated in lemon juice and garlic that our friends had brought. I then opened open the vents and let the Vortex go nuclear. Once I thought it was like the sun I put the steak on for 60 seconds. Flipped it and let it cook another 60 seconds. I brought this in the house and let it rest for 10 minutes. I then cut the rib bone off and sliced it up into approximately 1/2" slices. I now placed the slices onto a wooden cutting board for serving and squeezed some blue cheese and herb compound butter on the top. I took this out to the table and we all served up a plate with the lemon garlic shrimp, baked potato and the heirloom carrots. So good! Thanks for looking.
  11. Here are most of the ingredients. Start by making up some graham cracker crust. Ingredients: 1 package graham crackers 6 tbsp. melted butter 1/3 cup sugar ¼ tsp. cinnamon 12 slices bacon 4 jalapeños sliced into rings Start by putting 1 package of graham crackers into a food processor to make crumbs. Now add the sugar and cinnamon and blend. Pour this into a mixing bowl and add the melted butter and mix until blended. After smearing my CI pie pan with some butter flavored Crisco I press in the crust. [/url Made up a bacon weave and placed it on the kamado. Because I couldn’t flip the weave I placed my bacon press on the burner for 10 minutes. After it’s smoking hot I placed it on top of the weave. While that cooks I prep my jalapeños. On the grill they go for 15 minutes along with the pie crust for 7 minutes at 350. After the weave is cooked I place it in the bottom of the pie crust. Then the smoked jalapeño rings. Now I make up the cream cheese pie filling. Ingredients: 4 pkgs. (8 oz. size) cream cheese, softened 1 2/3 cups sugar 2 eggs ¼ cup cornstarch 3 tsp. vanilla ¾ cup heavy cream To make filling: In the large bowl of an electric mixer, beat the cream cheese until very creamy. Add in the sugar and cornstarch gradually while beating at medium speed. Add eggs one at a time until completely mixed in. Add the vanilla and heavy cream and blend together. Pour into pie shell and bake at 350° for 35 – 40 minutes or until pie is set (may still jiggle slightly in the middle). Let cool on wire rack and then in the fridge to firm it up. Now the pie goes into the kamado for 40 minutes at 350. Here is the result. Now the Topping. Ingredients: 1 cup raspberries 1 cup sugar ¼ cup cornstarch 2 tbsp. raspberry chipotle sauce (from Costco) 2 tsp. finely chopped jalapeños (without seeds) ½ cup water 2 jalapeños sliced length wise into quarters To make topping: Crush the raspberries in a small saucepan. (Hold back at least 9 for decoration) Add to the raspberries the sugar, cornstarch and raspberry chipotle sauce and blend well. Stir in the water and jalapeños. Cook over medium heat until mixture has thickened. Boil and stir for 1 minute. Set aside to cool to room temperature. After letting the pie cool to room temp and then in the fridge I spread on the cooled Raspberry Jalapeño topping mixture and top with jalapeños and raspberries. And decorate. Plated shots. Observations: There were definite layers of flavor as I took a bite. At first it tastes pretty much like a standard cream cheese pie with fruit topping but shortly thereafter you get some of the Chipotle in the topping followed by the jalapeños and ending with the bacon. I was going for an ABT type of flavor and where it wasn’t exactly like an ABT it was a very good and unique flavor. My wife liked it but would have preferred that I leave the bacon (not much of a meat eater) and the jalepeño out of the bottom and just had the spicy sweet topping. It would have been good this way but the layers of flavor wouldn’t have been there.
  12. DerHusker

    It has Begun

    Due to our flooding we are having some reconstruction done. We figured it was a good time to put in some of the electrical I'll need for my future patio kitchen cabinets. The bottom outlet will be for a dehumidifier inside the cabinet for my C.I. ware. top outlet is for miscellaneous appliances we may want to plug in. The two switches are for the future under cabinet lighting and some better patio lighting. My mind is a raging torrent, flooded with rivulets of thought cascading into a waterfall of creative alternatives.
  13. 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.
  14. 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
  15. DerHusker

    Herb and Vegetable Garden 2018

    This weekend I decided to put in an herb and vegetable garden again. I’ve been lazy the last 2 years and didn’t plant anything in the garden. One of the reasons why I didn’t was we had an irrigation valve go bad. We had to turn the backyard irrigation water off most of the time or the sprinklers would come on by themselves. I needed to replace it but I was really dreading doing this due to how much work it was (I had to completely dig up the valve box like I was starting over) replacing a valve servicing my hill, downhill lawn, garden and fruit trees. You see when we expanded our patio I had to also expand our yard. Here it is before the new concrete was poured. In the pictures above you can see my expanded patio was occupying most of what used to be my original yard. So to expand our yard I had to also put in a retaining wall. (A few pics of that) 1st course. Drainage pipe and rock to control expansion. Due to all this I had to completely redo all the irrigation, so I decided to put in underground valves in valve boxes. (A few pics of that) Underground valves / manifold connecting to lawn sprinklers and drip irrigation for planters. Valve box being positioned. Lids on and waiting to have soil filled in around them. Here it is once most everything was finished except putting in the fountain, the plants and the rock ground cover. And here it is after the fountain, the plants and the rock ground cover were done. Here you can see why I didn’t want to have to dig them up. Well I finally decided to fix it. Here’s the valves as they looked before I fixed them. (The valve on left is the bad one) As it turned out I didn’t have to dig everything up (thanks to a pry bar) but it still took around 90 minutes to complete. (The new valve was like 1/8” longer than the old one) Now that I can water everything via the time-clock controller again I started out with some herbs, (From left to right is Sweet mint, sweet basil, chives, lemon thyme and sage) peppers and tomatoes. The peppers were a variety pack. I started out by planting the herbs in pots. I divided the basil and chives into 3 different pots so I can rotate them inside the house and outside the house. Here are one of the basil's, one of the chives and the thyme in our kitchen garden window. I planted the peppers in 3 half wine barrel planters. Serrano and Jalapeno. Anaheim & Cayenne And the hot stuff - Habanero & Bhut Jolokia These are all up the hill on our side yard where I’ve already planted some larger tomatoes. I planted the sage and the smaller tomatoes in my downhill garden beds. Here’s a picture of the overall downhill garden. Sage. This is some Oregano that comes back every year. (Since 2013) Big Boy Tomatoes. The Waaaiiting is the Hardest Part! Thank for looking.
  16. 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.
  17. I recently watched some YouTube videos by Baby Back Maniac where he reviewed the new Weber Limited Edition Red Kettle. I was immediately drawn to the red color for some reason. Since I already had a standard black kettle and I didn’t have an extra $200.00 burning a hole in my pocket I figured I’d just have to make do with what I had. Yesterday I noticed they were on sale at Ace Hardware for $149.99 (a 25% discount) and I figured it was a sign that I had to buy one. Well here it is and the unboxing and assembly pics will follow: New and nicer wheels included. Put some cardboard down and installed the vent / ash assembly. The legs, wheels and shelf. The lid rest assembly. The ash pan and the handle. Put in the charcoal and grill grates. Then installed the handle and placed the lid on it. I wheeled in out from under the patio roof where I took a few more pics before doing a seasoning burn. Lid moved back onto the rest. (Nice!) Nice new thermometer and Limited Edition plaque. Now I started a chimney full of KBB and let the kettle settle in on a seasoning burn. So pretty! Thanks for looking.
  18. Started this beautiful Easter morning out right.
  19. Carne Asada Tacos are one of my favorite things to make and eat. I make them at least once a month and sometimes many more than that. Today I started by making a fresh batch of Pico de Gallo. Recipe is here: https://www.kamadoguru.com/topic/31022-pico-de-gallo-my-way/?tab=comments#comment-414993 I then took a package of marinated skirt steak and cut it into manageable sizes and placed it on the kamado. I cooked it approximately 6 minutes per side until it developed a little char on it and here is the result. I cut these up into taco size pieces across the grain and made up 3 tacos served with Negra Modelo, some sliced radish and a grilled yellow pepper. Muy Delicioso!
  20. Huskers Aunt (My Niece) sent him a new toy that he loves. He also confiscated Bonnie's toy and was having a blast playing with them so we videoed it. Hope you get a laugh out of it like we did. Enjoy and thanks for looking.
  21. 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!
  22. Most of you who’ve been around a few years know this is the time of year that I go Full Griswald so I haven’t got a lot of cooking in recently. Well I was finally able to get in a cook this weekend. Every year I host our family Christmas get together. My 2 brothers that live out here in California, come down from the L.A. area with my niece and nephew. We like to vary the meal menu each year. One year we will cook Tamales, (A So. Cal. Christmas staple) the next we’ll do Turkey, then a nice Honey Baked Ham. Well last year we decided to try a Ribeye Roast and it was a big hit so we did it again this year. My preparations started the night before when I made up some Horseradish Sauce. (This pic is from last year but it’s the same as what I did this year) Horseradish Sauce Recipe: (Tweaked from Chef John on Food Wishes) 1/2 cup sour cream or crème fraiche 1/4 to 1/2 teaspoon fresh lemon juice pinch of cayenne 2 teaspoon thinly sliced chives. (I like to use Dill) 2 tablespoons extra hot (Atomic) pure horseradish (not horseradish sauce) I had this nice boneless Ribeye Roast in my freezer that I started thawing last Tuesday. Early Sunday I made up a Rosemary and Garlic rub / paste to use on it. Rub Recipe: (From Larry of BEER-N-BBQ by Larry) 1/2 cup chopped fresh rosemary 3+ Tbsp crushed garlic 2 Tbsp salt 1 Tbsp black pepper OO I unwrapped the roast and trimmed off most of the hard fat. I applied the rub (paste) and then covered it with plastic wrap and let it sit on the counter for the next 4 hours to come up to room temperature. Around noon I set up my kamado for direct / indirect cooking. I let it come up to 250 degrees before I put on the roast. While it was cooking we set the table from our guests. After it reached an internal temperature of 124 degrees I pulled it off and covered it while the kamado got up to searing temps. (Note: many of my guests wanted it well done so the best I could talk them into was cooking to medium) Once the CI grate was nice and hot I put on the roast for 1 minute per side. Here are some pics of me slicing it. On the table on the Christmas platter. And here it is plated with a Stone Brewing “Pataskala Red X IPA” on the side. Both are waiting to be devoured. Even though this was cooked to mostly medium it was still delicious. The rub / paste developed into a nice crust that was absolutely delicious. Thanks for looking.
  23. We went to some friend’s house for Thanksgiving dinner so I didn’t cook anything until Saturday when I broke out this Tri-Tip from the freezer. I trimmed it up a little and rubbed it down with fresh ground pink salt, fresh ground black pepper, some steak seasoning and fresh minced Rosemary. I wrapped it up and let it rest for 6 hours while I continued to put up my Christmas lights. Once I was done I set up my kamado for indirect and direct cooking. I placed the TT on the indirect side. Once the IT got to 113 degrees I removed it and covered with foil. I opened up the vent and let the kamado up to searing temps. I put the TT on and let it sear for 3 minutes per side. Here’s the first side with the flash. And with-out the flash And now turned. After that I brought it inside and let it rest for 10 minutes. After it had rested I sliced it in half where the grain changes. Close-up. Started slicing it and here’s the money shot! We served it with a baked potato and green beans. Delicious!
  24. I've had some KJ Big Block Lump Charcoal for a while now and finally got around to opening up a few bag. Here is a review of it. Two out of the 4 bags I have. One was out in the sun as you can see from the faded bag. Cut the top of the bags off. Pushed the large pieces to the left to get a better look And now a 6" ruler and a business card from some size relationship. Stuff looks good and I'll be burning some this afternoon to know how it burns.
  25. DerHusker

    Chile Rellenos

    I love Chile Rellenos and I caught some Poblano peppers on sale so I decided to make them. (I never knew just how much work they are to make before today) So first I assemble the ingredients to make the Relleno sauce. Next I roast them on the kamado. I peel and seed the jalapeno as I have a guest that doesn’t like anything too hot. And put them in my blender. Next I assemble the ingredients to make the Chiles. Now I lower the grate on my kamado and roast the peppers. After roasting I place them in a plastic bag to steam for a while. After 10 minutes I skin and seed them. Now stuff them with Monterey Jack cheese. Now dredge them in flour. Separate the whites from the yolks. (One egg for every relleno) Now beat the egg whites (and 1/8 tsp. Lemon juice for every egg white) with a mixer until stiff. Then add the gently beaten egg yolks and gently mix in. Now out to my gas grill to cook them up. Heat approx. 1/2" of oil in your skillet. Now dip each relleno in the egg mixture and fry up. I heated up some frijoles and Spanish rice and plated it up with some Queso Fresca and Tapatio hot sauce. Muy Bueno!
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