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Found 14 results

  1. Ingredients 8 Cloves of Garlic 2 Cloves of Black Garlic Butter to taste Salt and pepper to taste 2 Tomatoes 4 Slices of White Bread half-lemon juice and zest 100g mayonnaise 200g grated cheese (I usually use cow mozzarella, but parmesan works wonderfully) About 3cm of leek, coarsely chopped peel the white garlic and place it in a mini-tray made of foil (it just needs to be large enough to hold the garlic and not let the butter drip away place enough butter in the mini-tray to your taste, I recommend not to drench the garlic in too much butter, just put in enough for it to melt and cook the garlic Add salt and pepper to taste, I usually make it a bit salty, so that I won't need to add anymore salt afterwards Cut the tomatoes in half from top to bottom, wash and remove the seeds. Dry it as best as you can and sprinkle salt. Place it into the smoker for about an hour or so (at about 115 C is fine) Along with the garlic, I start grilling the tomatoes, cut side down (skin side up), so they start grilling on the inside. After the white garlic is done, mix the smoked garlic on a bowl, along with the black garlic, lemon juice and zest, mayonnaise and blend them with a hand blender. Add in the leek and half the cheese. Remove the tomatoes from the grill, stuff them with the garlic cream and top it with the remaining grated cheese. Spread the garlic cream on the bread slices, and top them with the grated cheese as well Put the tomatoes and the bread back on the grill and leave it to cook for about 30 to 45min at 115 C. It really will depend on your preference for the bread... if you like it crunchier, let it for longer, if you like it softer, pay close attention to it as it goes real fast... Enjoy youself a nice side dish
  2. Test run on Roasted Potato bread with Roasted Garlic was successful. I forgot to spray plastic wrap with oil and as a result top of loaf stuck to wrap which is why loaf top looks the way it does, and why the loaf is more square. After removing the stuck wrap, the top collapsed about 1 inch so I gave an extra 10 minutes to proof before baking on my Kamado. Taste and texture very good. I think if I were to pair with about 2% rosemary the resulting loaf might be excellent in flavour, very happy with this test run. Garlic flavour very good and not overpowering. Next week my test run will be with Roasted Potato bread with Roasted Onions.
  3. We've been needing to cook less food now that the kids have flown the coop. We got a deal on a half dozen small chickens recently and have filled the freezer. Last night I decided to prepare a batch of my favourite Buttermilk Brine and slice the backbone out of one of the birds. The bird and brine went into a large "Ziplock" and into the fridge for about 24 hours. Got home at 5pm, lit the Akorn, brought it up to about 400 degrees and tossed the little thing onto the heat. 40 minutes later and dinner was ready. Served with fresh corn on the cob and sliced field tomatoes that I bought from a farm gate on the way home. Perfection on a plate! Sorry - only one photo for you. Buttermilk Brine
  4. Great Garlic Gadgets Our family likes and uses fresh garlic a lot. I ran across these garlic accessories on a recommendation and bought them to see how they improve on the preparation of the fresh garlic. Our four person cooking family really likes these tools – they work, are inexpensive, save time and are less muss and fuss in the long run. Not fancy – just functional. It might sound silly to have a garlic slicer but it really makes for quick work and uniform beautiful thin slices. You might already have these – if not, you should. OXO Garlic Peeler https://www.amazon.com/dp/B0002YTFV4/ref=wl_it_dp_o_pC_nS_ttl?_encoding=UTF8&colid=23FZK7IUIMNU1&coliid=I96UPQTE3N5YM&psc=1 OXO Garlic Slicer https://www.amazon.com/dp/B01ENK40QM/ref=wl_it_dp_o_pC_S_ttl?_encoding=UTF8&colid=23FZK7IUIMNU1&coliid=ILL3U7OO850PX Enjoy!
  5. First let me explain my absence for the last few months. Between my work going crazy, family obligations, Thanksgiving, Christmas shopping and me doing my annual Christmas display, I’ve been extremely busy and away from cooking since the last week of October. This year I synchronized my Christmas display to music. (Via computer software and relay controllers) As this was my first time doing this it took way more time than normal. My display is over 20,000 lights and there are 84 individual circuits that go on and off sync’d up to the music. Hence my absence from the forum. 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 and last year we did a nice Honey Baked Ham. Well this year we decided to try a Ribeye Roast. My preparations started the night before when I made up some Horseradish Sauce. 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 Sunday. Early Saturday 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 set on the counter for the next 4 hours to come up to room temperature. Around noon I placed my veggies in the drip pan with 1/2 cup of water. (For the gravy) Set up my kamado for direct / indirect cooking. I let it come up to 250 degrees before I put on the roast. Here it is 2 hours into the cook. While it was cooking, we set the table from our guests. After it reached an internal temperature of 127 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 2 minutes per side. And here it is resting on my kitchen counter. Here is a pic of me slicing it. Most everyone at the table waiting to dig in. And here it is plated with a Stone Brewing "Farking Wheaton Woot Stout" on the side. Both are waiting to be devoured. Even though this was cooked to medium it was delicious. The rub / paste developed into a nice crust that was absolutely delicious. I will be doing this again real soon. (Hopefully to Medium-Rare)
  6. First cook on an akorn assembled on Sunday. Chicken legs at 450 F for 45 minutes with garlic, rosemary, salt and some olive oil. Never done chicken at that high a temp before. Wanted to try something simple for my initial foray. At the last moment I realized the grill I was going to use for my indirect heat level wasn't big enough. I put my pan on the main grill and used the auxiliary rack to hold the legs. Skin was really good and crispy and insides were perfect. One thing I liked is I could easily see the progress by looking in the top vent. Flew blind on this one. Temperature monitor should be arriving tomorrow.
  7. Hello fellow KG forum members! Since the playoffs were going to be on and my wife and daughter were out shopping, my dog and I had the house all to ourselves. I began to think about dinner and I felt like making something appropriate for the NFL event. Well, what goes better with football than chicken wings, right? I asked my dog her opinion and she agreed, so off we went to the kitchen to get things started. In order to do something a bit out of the ordinary, I thought about injecting the wings, so I mixed up some ingredients to make a bowl of buffalo wing sauce. After, I dried them up with paper towels and sprinkled them with skin crisping powder before putting them into the refrigerator for a few hours to dry up. While they sat in the fridge, I decided to leave half of the wings as is and prepare the other half a different way. Again, thinking outside the box, I went ahead and made a garlic parmesan sauce. As you can see, I went extra heavy on the fresh garlic because I LOVE GARLIC! Here they are - half crispy buffalo inside chicken wings and half crispy garlic parmesan outside/buffalo inside chicken wings. The timing was perfect, too, because my wife and daughter walked into the house just as I was pulling the wings off of the grill. As for my dog, she got some extra dog treats. What she really wanted, though, was one of the buffalo wings, but I don't think she would've liked me much after if I had given her one. Thank you for looking and enjoy the pics!
  8. Hi Gurus, Here is my March Challenge Entry in the sauce challenge. This is a sauce I have created based on too many different recipes to name. My sauce was mixed, heated and reduced on the stovetop, there have been too many complaints about " does everything have to go on the grill?" The boneless skinless chicken thighs were dusted with KJ rubs, a single rub was applied to each thigh. Chicken 10 boneless skinless chicken thighs Rub: KJ peppered Sea Salt, KJ Poultry, KJ Honey BBQ, KJ Smokey Paperika 1) Turn on music 2) Cook thighs indirect @ 400 F for 45 min. Sauce 2 tbs butter 2 sprigs rosemary 4 sprigs thyme 2 cloves garlic (crushed then chopped) 1/3 cup dijion mustard 1 cup dry sherry 1 cup chicken broth 1) Melt butter in a sauce pan on medium heat. 2) Add herbs and garlic, cook until fragment (1 minute) 3) Add sherry, mustard and chicken broth. Whisk to combine. 4) Bring the mixture to a boil, monitor for about an hour until the liquid cooks down to about 1/2 cup. 5) pour over chicken or veggies. 6) Server and ENJOY!
  9. Tonight was braised chicken thighs with garlic, rosemary, Thyme and mustard on the Joe. The chicken was seared both on the grill and in the CI pan. All the chicken could not be seared in the CI at once, so I used the grill surface too. 300 F. Prep the garlic, thyme,and rosemary. Remove the chicken, cook the garlic for a minute. Then add the thyme and rosemary, cook for another minute. Add the chicken back to the pan, add a 1.5 cups of sherry and 1/4 cup of mustard. After the sherry is reduced to about 1/3 rd volume add 1.5 cups chicken broth. Continue to cook until the sauce is the desired thickness.
  10. Here's what I did for Christmas Day. Rubbed it in fresh rosemary and garlic along with other spices/herbs and slow roasted it until almost medium rare with a quick reverse sear at the end to get a final IT of medium rare. This is my first video cook on my new Big Joe. http://youtu.be/nwxZefHGEL8
  11. I don't know if any of you have seen this tip on peeling garlic before, but as I was doing it today, I thought I'd share. This is a really handy way to peel multiple cloves of garlic without a lot of mess and knife smashing. It's also good for those fiddly little cloves in the very middle of the head of garlic. Take any stainless steel or glass cocktail shaker and put in up to a dozen cloves (the more cloves you put in there, the longer it will take for them all to peel and the more shaking you'll have to do): When you're done shaking you'll have this: Since I had quite few cloves in there, my first shake wasn't enough and I had to reshake some unpeeled cloves: Voila! If you're peeling a whole LOT of garlic, you can do this in a big glass bowl with a lid or a big stainless steel pot with a lid. It's really noisy if you do it with a lot of cloves, so be warned.
  12. A gorgeous Sunday called for more pizzas and hot wings on the Akorn. My wife, being gluten-free for 15 years feels like she's making up for lost time by having restaurant quality pizza at home that doesn't remotely taste like some of the gluten free products do. We followed the Gordon Ramsay recipe, same as always. Let the dough rest for an hour while I fired up the Akorn. I brought it up to 450 and threw the wings on for about 35 minutes. They came off gorgeous. Perfectly crispy. Tossed in Franks and set aside. I put a foil pan of peeled garlic, EVOO and two dried chilies on the top rack and slid in my pizza stone. Again, I have never used a heat deflector and I get perfect pizzas every time. I think this is partially due to the fact that we go thin crust and I put the toppings on top of the cheese. I see some on here put cheese on top and well, that's just wrong as it prevents the toppings from cooking. But, to each his own. The garlic chilli oil really is a secret weapon. Four pizzas Capicola Capicola and Red Onion Artichoke and green olive Artichoke, green olive, roasted red pepper and hot peppers Yes, we have beer, wine and cider on the table. It's Sunday Oh, i have no idea why it rotates the pics like so. Anyone can help, please make a suggestion.
  13. Dijon Mustard Garlic Pork Tenderloin Brine Pork: Dissolve 1/3 cup salt and 1/3 cup sugar into 4 quarts water. I heat 1 to 2 quarts of water to dissolve the salt and sugar. I then add ice until the mixture is below 40 degrees, and then top of with water to end up with 4 quarts. Add pork tenderloins to mixture and refrigerate for 8 to 24 hours. Marinade: Combine ingredients and coat pork tenderloin. This can be done immediately before cooking, or up to 8 hours ahead of time. I coated the pork 2 hours ahead of cooking. 1/2 cup any brand Dijon style mustard 1/4 cup cooking oil (I used canola) 1 tablespoon garlic – I used prepared garlic from a jar. Adjust proportions to your liking or if you are using fresh garlic which is typically stronger than from a jar. 1/2 to 1 teaspoon salt – I used kosher; I used 1 teaspoon salt and 4 out of 5 guests said it was perfect, and 1 said it was too salty, so go with 1/2 teaspoon or omit the salt if you are salt conscious. Dijon mustard already has a lot of salt in it. 1/2 teaspoon ground black pepper Cook: Cook pork tenderloins on a 400f to 450f degree grill for approximately 8 minutes per side for a total of 16 minutes. It could take up to a total of 20 minutes depending on your grill and desired doneness. I pulled mine when the internal temp was 130f. After resting for 10 minutes, the internal temperature rose to 139f. Whatever temp you pull the pork from the grill, expect the internal temp to rise an additional 10f degrees.
  14. Last night's dinner was a roasted bone-in turkey breast (seasoned with salt, pepper, garlic, and some Chef Paul Prudhomme's Blackened Redfish Magic.) A side of grilled Roma tomatoes, banana peppers, garlic & onions (all from the garden except the garlic) - inspired by Smokehowze: http://www.kamadogur...l=+roma +tomato Both turned out very good. I'm not too pleased with the quality of the (paper) plated shot, but it gets the point across.
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