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  1. Candied Bourbon Bacon smoked Brownies on the BGE Candied the bacon with a splash of Bourbon, salt, pepper and brown sugar while I was grilling chicken for the main course. I cheated and used boxed brownie mix but used the bacon drippings in place of vegetable oil. Once my chicken cook was done,, I added some apple chips and then I added the brownie mix to my cast iron pan and topped with the candied bacon. 40 mins at 350 with the platesetter in made an awesome crust on the edges and perfectly cooked brownies. It was a hit as there is none left
  2. Dough:3 1/2 ounces butter2 cups milk2 tsp active dry yeast1/2 cup sugar1/2 tsp salt1 tablespoon honey1 tsp ground cinnamonabout 5 cups of flourFilling:1 stick (4oz) butter1/2 cup sugar2 tsp cinnamonCream Cheese Frosting1 stick (4oz) butter4 oz cream cheese1 tsp vanilla extract2 (or more) tsp Amaretto (optional)Directions:Preheat your grill to 450°F and setup for indirect cooking.Melt the butter and add the milk and warm it to around 90°F. Remove from heat, add to mixing bowl and add the yeast. Stir until the yeast is dissolved and let sit for 15-20 minutes. Add the sugar, salt, honey, ground c
  3. For my wonderful wife and daughter I made a mixed berry turnover with pig candy topped with homemade whipped cream. My wife was served a signature cocktail and our daughter had chocolate milk. This was cooked earlier this evening as our whole week has been busy. The mixed berry turnover has raspberries, strawberries and blueberries. It was tucked into a puff pastry crust(store bought) and brushed with butter. It was put onto the grill at a dome temp of 375, then cooked until golden brown. The pig candy was cooked first. Super simple to make. I brushed thick cut bacon with NH maple syrup then s
  4. Haver your grill or oven running steady at 350 degrees. Works great with a wings, chicken or meatloaf recipe. It sounds ridiculously simple......yet the results may trump yer meal. No kidding.....that simple......yet that dang tasty. 2 cans of peaches in heavy syrup....dump them & ingredients into a 13"x9" Pyrex dish.......no need to grease. 1 box of yellow cake mix (non prepared....just the mix itself.....dump it over the contents from the peach cans). Stir it around a bit. Let the cake mix so
  5. 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
  6. Recipe: 3 8-oz blocks of softened cream cheese 1 15-oz can pumpkin puree 4 large eggs 3/4 cup sugar 1/2 cup brown sugar 1/4 cup sour cream 2 tsp vanilla extract 2 tbsp all purpose flour 1 tsp pumpkin pie spice 1/2 tsp cinnamon 1/4 tsp sea salt For the Oreo crust: 24 Oreo cookies 6 tbsp melted butter Candied Pecans: 1/2 cup loosely sifted powdered sugar 3/4 tsp sea salt 1/2 tsp cayenne pepper 4 tsp whisky or water Preheat your grill to 350°F. Mix the ingredients for the candi
  7. Dough: 300 grams (2 cups plus two tablespoons) all purpose flour (100%) 195 grams (7/8 cup) lukewarm water (65%) 6 grams (3/4 tsp) salt (2%) 6 grams (1 1/2 tsp) active dry yeast (2%) 2 tbsp melted butter 1 1/2 to 2 tsp ground cinnamon Note: You can easily use a store-bought pizza dough for this recipe if you choose. Combine the yeast and water and let dissolve for 10-15 minutes. Add the melted butter. Wisk the dry ingredients together in a separate mixing bowl. After the yeast has dissolved, combine with the dry ingredi
  8. I am not a baker, and I have never made a pie before. And I screwed this pie up, too. But I'll make it again. I found a recipe from BGE and since I was going to have the grill fired up for some chicken wings, I thought I would give this a shot for Thanksgiving practice. I found the recipe on BGE's site, and it's a few years old. The recipe is pretty simple. I'll save you a click if you don't want to download the PDF I linked to. 3 eggs, beaten. 5 table spoons of butter, melted 1 cup of dark corn syrup 1 cup of light brown sugar 1 cup of semi swe
  9. If you like apple pie, you are gonna LOVE a cast iron pan apple pie cooked on your Kamado! Recipe: 3lbs Granny Smith Apples, cored, halved, and sliced 1 boxed frozen pie crust (or make your own) 4 Tablespoons of butter + 1 extra Tablespoon of Butter 2/3 cup sugar 2 Tablespoons lemon juice 1 Tablespoon all purpose flour 1/2 teaspoon ground cinnamon Pinch of ground clove Pinch of ground nutmeg 1 egg, beaten 1 tbsp milk Directions: Place apple pieces in a large mixing bowl. Drizzle lemon juice over the apples. Sprinkle the sugar over the apples. Mix well to coat apple pieces with sugar
  10. My friend Roel aka Pitmaster X on YouTube recently posted this video. I'm so impressed with this one that I'm going to re-make it, giving him full credit of course, for Kamado Joe this weekend. I made a trial run of it today for 'proof of concept' and you just would not believe how amazing this pineapple tasted... Pitmaster X on YouTube Recipe: 1 whole pineapple, cored and sliced 5 tablespoons of packed brown sugar 1 tablespoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground ginger 1/3 to 1/2 cup dark rum Several scoops of your favorite ice cream Directi
  11. Got on here yesterday and came to the dessert section to get an idea. Saw these "dump cake" recipes and checked them out. They seemed easy enough so I found one with blueberries because I'm not the biggest cherry fan. Here's the recipe I used: Blueberry Dump Cake Ingredients 1 box of yellow cake mix 1 21 oz can of blueberry pie filling 1 large can of crushed pineapple, drained 1 cup fresh blueberries 1/2 cup shredded coconut (optional) 1 stick of butter Directions Preheat oven to 375. Spread the can of blueberry pie filling at the bottom of a 9.5 x 13 cake pan/pyrex dish (or simi
  12. SINFUL Recipe: 2 pre-made pie crusts (or make your own from scratch if you like) 5 cups (approximately) of fresh peaches, peeled and sliced 2 tbsp butter 1/2 cup white sugar 1/2 cup brown sugar 1/4 cup Gran Marnier (or Triple Sec or any orange flavored liqueur) 1/4 cup Amaretto (or any other almond flavored liqueur) 1/2 tsp ground cinnamon 1/4 tsp ground nutmeg 1 tbsp corn starch 1 beaten egg and 1 tablespoon of water for egg wash Melt the butter in a pan over medium heat. Add the rest of the ingredients except the peaches. Stir continuously until the syrup gets thick. Reduce the h
  13. Creme Brulee is without a doubt one of my favorite desserts. I have always wondered if it could be done on an Egg, so this weekend I put the theory to the test. I started off scalding some heavy cream over medium heat, adding a halved and scraped vanilla bean and some of my favorite sweet bbq rub. Strained the cream mixture, whisked some egg yolks and sugar, tempered with the cream, then combined everything. The ramekins were filled and placed in a water bath inside a cake pan, placed into a 325F Large Egg & baked for approx 40 minutes. The creme was removed and refrigerated for approx
  14. I have seen quite a few of these dump cakes made since the inception of the Kamado Guru website. I went back and had a look at DerHusker's Cherry Pineapple dump cake and decided to give it a go on my own. These are really super simple to make but I decided to change up the flavor profile a bit and used just cherries for the fruit and added some Amaretto to build that wonderful flavor profile. The dark chocolate chips really kicked this over the top! Recipe: Kamado Joe Cherry Amaretto Dump Cake Ingredients: 2 cans of cherry pie filling 1/4 cup Amaretto 1 boxed white cake mix 1/2 cup
  15. 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
  16. Well I had a neighbor give me a bag of frozen cinnamon rolls that were raw and from a local bakery. I left them sitting out for the last five hours, forgot about them and noticed they were still on the counter while trying to put the kids to bed. I roasted a spaghetti squash with brown sugar and honey drizzled on it earlier in the Big Joe, so it's still a little warm. I just fired it back up and now I'm baking the rolls. I'll post pics as they come off. Enjoy!
  17. Based on the Pitmaster X video and recipe I posted in this section earlier called "Grilled Pineapple," I have re-made this recipe with a couple changes... Drunken Pineapple a la Mode Ingredients: 1 fresh pineapple, cored and sliced About 1/2 cup Gran Marnier 5 tablespoons brown sugar 1 tablespoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon ground ginger Ice cream to top Directions: Combine the marinade ingredients and pour over pineapple slices and let marinate in the refrigerator for up to an hour. Remove the slices, reserving the leftover marinade, and grill over dir
  18. My wife made a wonderful tiramisu, a no bake dessert, turned out great!! Myers Dark Rum, espresso, mascarpone cheese, lady fingers...oh my!
  19. Two things about today's cook: 1 - This was an exercise in temperature control for me. My grill tends to settle naturally around 450° which makes that temp easy to reach, and I seem to have been able to keep low temps pretty easy as well. But since re-gasketing my grill, I've had a little more trouble with fine temperature control ... so that's what today was about. 2 - The food in this cook is in no way, shape, or form healthy. It doesn't even pretend to be healthy. It's pretty much a heart-attack on a plate followed by a diabetic attack. I don't eat this way very often, but both
  20. Since I have so many images, this is Part 1 of 2: Tonight's cook went MUCH better. Although there is one funny little bit of information that I'm going to wind up posting under another thread. Stay tuned. These are the shells that I was originally going to have with the overcooked sauce from last night. I took what was left of that salvaged sauce, made a fresh batch of my traditional sauce, and added in the leftovers. A whirl with a stick blender and I had a nice chunky mixture for tonight. (And yes I made the fresh batch in the dutch oven which did, indeed come clean!) Mr Grill j
  21. A Dessert Cook - Baked Bananas & Peaches with Grilled Cantaloupe Being from Louisiana, my mother always fixed baked bananas - sometimes as Bananas Foster for dessert, as bananas always seemed to get too ripe too fast in the kitchen due to the weather. And the whole family loved them both as good food and as a tradition. And I like to fix them ever since either in oven or in skillet on stove. Now, I had three bananas and three peaches getting into the quite ripe zone so I decided to bake them after dinner on Big(Red)Joe which was still hot from the earlier cook. I cut them up
  22. Here's some of what we had for dinner yesterday evening. The 5.5lbs (raw) butt was cooked on a friend's XL BGE at 280F over 6.5 hours to an internal temp of 203F, then double wrapped in foil and blanked and placed into a warmed cooler. It sat for about 4 hours until we were ready to eat. Had I planned a little better, I would have extended the cooking time by running a bit lower pit temp so I wouldn't have had to hold it as long. Friends were originally supposed to get together for 6 and eat at 7, but we had to push it out a little bit because of some stragglers and appetizers. For appetizer
  23. So I entered a pie contest and wanted to share my entry over here. Here are most of the ingredients. Made up some graham cracker crust. After smearing my CI pie pan with some butter flavored Crisco I press in the crust. 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
  24. Crust: Enough Vanilla Wafers to crumble to get 2 cups 1/2 stick of melted butter 1/4 cup sugar 1 tsp cinnamon (optional) 2 tablespoons cocoa powder (optional) Pulse the vanilla wafers in a food processor until you have 2 cups of crumbs. Add 1/2 stick (4 tablespoons) of melted butter, 1/4 cup sugar, 1 tsp cinnamon (optional), and 2 tablespoons of cocoa powder (optional). Pulse the food processor several more times to mix the ingredients. Press the crumbs into the bottom of a 9" spring form pan and set aside. Cheesecake: 24oz softened cream cheese 1 1/4 cup sugar 1 tablespoon vanilla
  25. With jalapenos aplenty in the garden it was time to do cheese and jalapeno stuffed burgers on Big (Red) Joe. The side for this meal was a grilled veggie medley. My son did a nice job in fixing the burgers. Since the jalapenos were especially potent I decided after the burger cook we needed a dessert. Big (Red) Joe was still hot from the cook so naturally the thinking was a dessert in the kamado. My wife had done a mixed berry clafoutis (which is a French classic dessert of essentially a sweet custard poured over fruit) a week or two back that everyone liked. Had some Georgia peaches
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