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  1. 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 cinnamon and combine completely. Work in the flour until almost all of it is combined (reserve 1/4 to 1/2 cup) using the dough hook of a mixer or mixing by hand until the dough pulls cleanly from the edges of the mixing bowl.Cover with plastic wrap and allow to rise for 30-60 minutes or until doubled in size.Make the filling by melting the butter and then adding the sugar and cinnamon. Mix completely and set aside.Remove half of your dough to a work surface where you have spread out your remaining flour. Roll the flour into a large rectangle about 1/4" thick. Spread half of the filling across the dough. Roll the dough up from the long edge and slice into 1 1/2" - 2" thick slices and place in a greased 10" cast iron pan. Repeat the process with the second half of the dough. Allow the rolls to rise in the pan for another 30-45 minutes. To make the cream cheese frosting, cream the butter and cream cheese together. Add the vanilla and amaretto if using and mix completely. Cover and set aside.Place your pan on the grill for approximately 20 minutes or until the rolls are golden brown on top. Remove from the grill and allow to cool 10 minutes or so before spreading some of the cream cheese frosting on the rolls...Serve warm and enjoy!
  2. 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
  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 sprinkled brown sugar on top of both sides. On a baking rack and over a disposable pan they went. They went on the grill at 400 and were cooked until bacon was lightly browned. So onto the pics. Some colder than others was kind of my motto for this cook and a few members will get it.... In any event I was lucky to have a pretty mild day. (What was it, 60 degrees in Georgia today?) Had to burn off some funk so I decided to settle in for a bit. Pig candy pre cook. All done and yummy goodness! I stole a piece for qc standards and what not. Here's the turnovers going on the grill. After about 10 minutes. I was looking because I didn't want it to go over. These challenges if for nothing else stand to bring me out of my comfort zone and I am thankful for that! And the MONEY! Signature cocktail is called a "chocolate strawberry". It consists of 1 ounce of frozen strawberry puree, 1 ounce of creme de cocoa(white), and half ounce of cognac in the shaker until frozen part is melted. Pour it straight into glass and top up(lightly) with champagne and garnish with a strawberry. It tastes as described and is quite refreshing. The dessert combination is a perfect complement of sweet, fresh, and savory components on your taste buds. The wife gave two thumbs up for both. Happy Valentine's Day everyone.
  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 soak in the goodness. Stir up 3 eggs. Whip 'em and drop them over the cake & peaches. Sprinkle a cup of chopped walnuts over the mix. Sprinkle a cup of dark brown sugar over all. Then....slice up two sticks of butter and place over the top of the mix. 350 degree grill or oven......for 45-55 minutes.
  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 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.
  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 candied pecan glaze and toss the pecans in the glaze. Arrange the pecans in a pan (preferably on a sheet of parchment paper) and put in the grill for 10-12 minutes until done. Allow to cool completely and set aside. Crush the oreo cookies by hand and melt the butter. Combine the butter and cookie crumbs in a mixing bowl and then form into the bottom of a greased 9" spring form pan. Set aside. Add the softened cream cheese to the bowl of a mixer and cream. Add the rest of the ingredients and mix completely until there are no lumps left. After the mixture gets fairly well combined, it may work better with a wisk attachment. Pour the pumpkin mixture into the spring form pan. Place on the grill and cook at 350°F for 60-75 minutes just until the center of the cheesecake is barely 'jiggly' and not completely cooked. Remove and cool on a wire rack for one hour. Refrigerate to completely cool for four hours or as long as needed up to overnight. Slice your cheesecake and garnish with chocolate and caramel sauce and shaved dark chocolate if desired and top with the candied pecans. Enjoy!
  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 ingredients and knead by hand or in a mixer with a dough hook until there is no sign of dry flour left. Cover with plastic in mixing bowl and let rise until doubled in size, about 1 hour. Preheat the grill to 375°F and set up for indirect cooking on a pizza stone. Make your glaze drizzle: Wisk together: 1 cup powdered sugar 2 tbsp milk 1 to 2 tsp vanilla extract After your dough has risen, form it out into a 12-14 inch diameter pizza crust. Put it on the grill and cook it by itself for about 10 minutes. Remove it from the grill. Spread cream cheese frosting over the surface of the crust (See recipe below). 4 oz butter, softened 4 oz cream cheese, softened 2 cups powdered sugar 1 tsp vanilla extract Mix together completely Spread Strawberry Pie Filling over the surface (or any other pie filling or combination of pie fillings that you might like. Return to the pizza stone on the grill for another 10 minutes. After that 10 minutes. sprinkle on some chocolate chips and cook for another 5 to 8 minutes. Remove from the grill and let cool for 10 minutes and then drizzle with your glaze.
  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 sweet chocolate chips 1 cup of chopped pecans 1 tablespoon of AP flour 1/4 cup of bourbon, plus extra for the cook (pit master's discretion) Simply combine it all and put it in a pie shell. BGE recommended 400 degrees directly on the heat deflector for 45 minutes.That was too long, and too hot in my case. I also only had on hand a graham cracker crust. I wouldn't do that again, either. The bottom got scorched, and it burned a bit (I'm sure due to all the various sugars in the pie), but the combination of pecans, chocolate and bourbon was a for sure winner! I'm going to make this again this week, but I'll do it a little lower on the temp, and for less time and I'll keep a closer eye on it. I cooked on the grill grates, above the heat deflectors. Like I said before, I have never, ever, made a pie before, but I will make this pie again and again. Once I get the recipe down, I'll share it again. I'd welcome any tips from those of you who bake on their kamados more often than I do, which is this one time. Thanks for reading!
  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 and lemon juice and let stand for 15-20 minutes. Melt four tablespoons of butter in a large skillet over medium high heat. Add the apples and toss continuously for 8-10 minutes until the apples become soft. Using a colander, drain the apples and capture the liquid in a mixing bowl. Return the captured liquid to the skillet with an additional tablespoon of butter. Add in the flour, cinnamon, clove, and nutmeg and wisk until no chunks of flour remain. Add the apples back to the skillet, mix well, remove from heat, and let cool completely. Line the bottom of a 10" cast iron skillet with one of the pie crusts. Add the cooled apple mixture to the cast iron pan. Place the remaining pie crust on top of the apple mixture and mold the edges of the crusts together. Brush the top of the pie crust with the egg wash of milk and beaten egg. Cook for approximately one hour at 375° or until the crust is as brown as you would like. If you are cooking this on a grill, just use charcoal and NO smoking wood.
  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 Directions: Mix the marinade ingredients and pour it in a ziploc bag with the pineapple slices and let marinate for 30 minutes to 1 hour in the refrigerator. Preheat your grill for direct cooking to between 450-500°F. Grill the pineapple slices for 2 to 3 minutes per side, basting with the leftover marinade as you cook. Remove the pineapple from the grill and stack two slices on a dessert plate. Top with a scoop of your favorite ice cream. Garnish with a sprig of mint if you wish! ************** Note: I just can't get over how great this was, as written here. I'm considering changing it up just a bit when I cook it tomorrow to make my video. I'm considering cutting the cinnamon amount in half and then using half dark rum and half Gran Marnier (orange liqueur) to change up the flavor just a bit. I may also garnish with some grated dark chocolate. Give this a try!
  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 similar size-but no bigger.) Spread crushed pineapple over pie filling and top with shredded coconut and 3/4 of the fresh blueberries. Evenly sprinkle the dry cake mix over the top of the fruit. Melt 3/4 of the butter stick and drizzle over the cake mix. Thinly slice the rest of the butter stick and randomly place the sliced butter pieces on any dry cake mix still showing. Sprinkle the rest of the fresh blueberries on top of the cake mix. Bake for 40 to 45 minutes or until the cake topping is golden brown. It was so easy that I thought surely it couldn't taste that great. After about 2 seconds in my mouth it hit me that this stuff was legit, and probably one of the best desserts I've ever made. If I had to change one thing, I'd use a can and a half of the blueberry pie filling so the cake would have a little more to soak up, but it's incredible as it is. The coconut really sets it off. Thanks, everybody, for introducing me to new and fresh ideas every day.
  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 heat to low and toss the peaches with the syrup and set aside. Line the bottom of a 10" cast iron pan with one of the pie crusts. Place the peach mixture in the pan and top with the remaining pie crust. Baste the top of the crust with the egg wash and score the top crust for venting. Cook at 350-375 until golden brown on top - 30 minutes or so.
  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 4 hours. I topped the creme with sugar and torched it until it was shatter like. The family really enjoyed this dessert with we will definitely do it again.
  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 chocolate chips 4 ounces (1 stick) of butter cut into 1 tablespoon slices Directions: Preheat your grill to 325-350°F and set up for indirect cooking. In a mixing bowl, combine your cherry pie filling and amaretto. Grease a 5-quart dutch oven and add the cherry and amaretto mixture to the pan. Dump on the entire contents of the boxed white cake mix and spread evenly on top of the cherries. Sprinkle on 1/2 cup of chocolate chips. Place the butter slices on top. Put the lid on the dutch oven and place on the grill for 30-40 minutes. Let cool just a bit and serve!
  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 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!
  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 direct heat for 1.5 to 2 minutes per side, basting with the reserved marinade as you cook. Stack two slices of the grilled pineapple and top with a scoop of your favorite ice cream Yum!
  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 H and I had cravings today ... so here you have it. No apologies. This is a recipe I found on Pinterest ages ago. I don't remember what website it linked to, but it intrigued me and so I tried it. You need a pack of hotdog buns, and 2 packs of hotdogs (because stupidly, you get 6 dogs to a pack, but 8 buns to a bag). Spread mayo in each bun (really, don't skip this step - it helps keep the buns from getting overly soggy and adds great flavor). Spread a spoonful of sweet relish in the bottom of each bun. Add the hot dog. Top with chili, cheese, and onions. Put it all in a 9x13 pan and cover it with foil. I used some of the Man Cave Chili that I made and froze a few weeks ago: And packed them in - the ones on the left have onion and the ones on the right don't, since H isn't a big onion fan. Bake at 375° covered in foil for 45 mins, then uncover and let the top crisp up for another 15 mins. And then serve: I can eat about 1 and maybe a half before I'm full. I gotta say this is the first time I've used the Man Cave Chili and it's fantastic!!
  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 joined me tonight for prepping the grill. He was excited to see the new grill riser in action for the very first time. He quickly reviewed the outside of the grill and found everything ship shape He took a quick look inside to check out the tomato sauce. I think I got a thumbs up! He stayed out of the way during the assembly process as cheese, sauce, and shells were flying! But he was definitely there to inspect the dish before it went onto the grill. The filling was homemade ricotta, garlic, spinach, a couple of eggs, and some grated parm. Topped with more sauce, some fresh mozzarella, and a little more parm. (No such thing as too much cheese!) Oh, and I used some of the fresh basil from the garden in the filling, too: There is also a peach pie, based loosely on John's Cast Iron Apple Pie recipe and made in the 6" skillet. (Better for my diet to have less pie around!) I'm pretty sure Mr. Grill approved of the pie, too! Both went on the grill at the same time - right around 375°. Mr. Grill helped me reset the vent (he pointed out that it was really hot and he'd rather not stand there much longer!) and we waited for an hour. To be continued ....
  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 into a Pyrex pie dish. Added dollops of butter, then a good measure of honey. I usually use brown sugar or lately Steen’s cane syrup but both seemed to be out of stock in the cabinet, so this time I used honey. Brown sugar or cane syrup does give a nicer deeper flavor and nicer color to the dish but honey works well also. Halfway through the cooking I added some splashes of vanilla extract which is a usual ingredient that you add later or near the end Big(Red)Joe had been shut done but was still at 300 degrees and the lump mostly out. I open the vents and placed the pie dish on the grill over direct heat. By the end of the cook (about 20 minutes) the temp was up to 425. You do need to stir this as it cooks and watch carefully near the end so it does not burn in bottom of the pie dish. After removing the bananas and peaches, I spotted some cantaloupe we had cut this morning and sliding some of it on a couple bamboo skewers I put that on the grill. Nothing added to the fruit. Grilled it for a few minutes until it took a bit of color. Always wanted to try that. Might be a better way i am sure. Love the bananas and peaches combo… can’t say that grilled cantaloupe really strikes my fancy. Here are the pics: A Quite Tasty Dessert – add a few pieces of good cheese Bananas & Peaches Going on Big(Red)Joe Bananas & Peaches are Done - Careful they are really hot and bubbly and stay that way for a while – they taste best when they have cooled to room temp. Cantaloupe Skewers Going on the Grill Cantaloupe Finished
  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 appetizers a friend brought over a caramelized onion dip she made which we ate with a non-sweet cornbread I had made the night before. I also made some quesadilla rolls. 10" flour tortilla, "buttered" with refried black beans, filled with crumbled mexican chorizo that I also cooked on the BGE, minced fresh onion and a little bit of parsley from my garden. I would have preferred coriander (cilantro) but didn't have any on hand. Then I rolled the package up, buttered the outside and tossed them into a hot pan, cooking all around. Sliced in half to serve - sort of like spring roll size. Here you can see the butt when it came off the BGE. For dessert, I made a traditional portuguese flan which I forgot to take a picture of. That ended up actually being for dessert-dessert because I also made a bunch of mini flans which I served to each person. Espresso Chocolate with Spicy Caramel - my own recipe which I'll post later once I've made some adjustments. Each was topped with a mint leaf and a small sugar-pepper candy I also made. The candy was dusted with powdered crisped rice cereal.
  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 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 and the cream cheese pie filling. Now the pie goes into the kamado for 40 minutes at 350. Here is the result. After letting it cool to room temp and then in the fridge I spread on the Raspberry Jalapeño topping. And decorate. Plated shots. And this was my entry photo.
  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 extract 1 cup sour cream 1/2 cup ricotta cheese 4 large eggs In a mixer, add the softened cream cheese, sugar, sour cream, and ricotta cheese and mix until smooth and creamy. Add the eggs and fold in until completely mixed. Add the vanilla and mix on low for about one more minute. Pour the cheesecake mixture on top of the crust in the spring form pan. Cook on the grill or in the oven at 350° for about one hour or until done. Remove from the grill or oven and cool for one hour on the counter and then for two more hours in the refrigerator. Serve with whatever toppings you like!
  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 and some Washington state cherries on hand so we used that in a clafoutis and cooked it on Big (Red) Joe. The meal turned out really well. The sweet dessert was perfect after the heat of the peppers in the burgers. The touch of smoke added an interesting characteristic to the clafoutis. Photos are here: http://s1363.photobucket.com/user/smokehowze/library/Stuffed%20Jalapeno%20Burgers%20Clafoutis%20Dessert
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