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Found 8 results

  1. My brother has been trying to go gluten-free, so I figured what better time than a KG challenge to find something he could eat that actually looked appetizing. The base recipe for this dish came from http://www.cottercrunch.com/gluten-free-one-pot-bbq-cherry-pork-chops-quinoa/ Most of the gluten-free ingredients. Mixed the quinoa and bone broth, placed pork chops on top. Poured in the evoo, balsamic vineagar, bbq rub, cherry juice, bbq sauce, onion powder, granulated garlic, salt and pepper Covered, and out to old smokey around 250-300 for an hour or so After an hour Flipped the chops and stirred the quinoa and cooked uncovered for about another 30-45 minutes at around 325-350. It turned out quite tasty, and it is a really easy gluten-free one pot meal. Plated with green beens Thanks for looking, ......now get to cooking.......
  2. 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.
  3. Soaked for the day in brine. Patted dry. Coated in two parts Namaste gluten-free flour, one part corn starch, a few bobs of smoked paprika, seasoning salt, garlic powder and onion powder. Cooked at 400 for 40 minutes. Served with some Frank's Red Hot and BBQ sauce on the side with beans and corn. Will be making this again for sure, but will move the wings to the top rack earlier or make trial a heat deflector for part of the cook. Overall - great crispiness and flavour. Wife approves so that's all I need.
  4. I've been cooking pizza and wings to get to know my Akorn. It's nice because I can change up the toppings and sauce to keep the flavours fresh while I experiment with keeping temperatures on the Akorn. I fill the bowl about 85% and I use half a Weber cube in two bits to get it going. When I hit 450 I close the top to a fraction and put the bottom down to three. Let it stabilize for a few minutes. Then I throw the wings on the grate. These are not tossed in anything just pow on the grill. No heat deflector either. I find that after 15 I open em up and give them a flip. Check em in another ten, move around any that need it. Pull when crispy, usually around 35 minute mark. Half with S&P and the rest in good ol' Frank's. Crank it up to 500, slide on the pizza stone and slip in my pan of olive oil, garlic, dried chill pepper and rosemary. Pizza. Still going with Gordon Ramsay's recipe with AP substituted for Namaste Gluten-Free flour. We do not notice a difference at all. It's great. I was light on cheese simply because we didn't have a ton around and personally I don't like it too cheesy. Spent a lot of time in Italy and it's more about sauce and crust there. Prosciutto and basil Carne Asada and Red Onion (used leftover carne asada) As you can see the crust is perfectly browned. Again, no heat deflector. I presume those that need it are cooking a thick crust, cringe. Well, that's just my opinion. Cook time at 500 degrees as 7-9 minutes.
  5. I'm a big fan of the Carne Asada at Trader Joe's, in fact, I've never even tried to make it better, because for us it's a great quick meal. Since I now have the Akorn, I wanted to see how the black beauty elevated the marinated goodness... Here's the stuff I buy. Coming up to room temp while the Akorn reaches 550 and my rice cooker does it's magic. (I only use Thai Jasmine). Pulled off, about to be foiled and popped in the cooler while I do a few corn tortillas for on the side and prep my beans, red onion, tomato, lime, romaine, guacamole and a rum n' pineapple. The final plate of Carne Asada. Tasted better than it ever did on our gas grill but next time I will run it closer to 700 and do a fast sear, I'm getting braver with the temps. And yes, I've been filling my bowl since all advised! I love my Akorn.
  6. Yesterday I made hot wings and pizza from scratch. Both were a success. The wings were the same crispiness as when they are deep-fried. I have never been able to achieve this on a gas bbq or in an oven and I am a wing fiend. The pizzas were flawless. Here's a step-by-step with some pictures. Got my fuel going and I'm still unsure if I'm loading enough in to start with, but it took 15 minutes to get to 300, then another ten and I was at 430. Seemed good enough. Wings were merely salted for now. I dropped them straight on the grill. Since I had opened her up I also put on some peeled garlic in quality olive oil on the upper rack. This was in a small, covered foil pan. Shut the akorn, temp was down to 400f. I checked in ten and gave them a flip. Another ten another flip. 30 minutes total. I cannot believe how perfect they were. I set them aside to toss in Frank's and serve with the pizzas. At this point I left the vents as is so it could maintain a steady 400f for the pizza. My wife and I did this part together. She chose Gordon Ramsay's pizza dough recipe and our only change was Namaste gluten-free flour that we got at Costco (2kg bag for 10.99). Used the hook in the Kitchen Aid then let the dough rest for 1 hour. I had a few Sierra Nevada's at this point. Dough is ready! Checked the Akorn and WTF... It had dropped to 200. I opened the vents all the way and didn't see a temperature rise so I checked inside and yup, most the fuel was dust by now. No drama, just started a new fire and I was at 400F in 15-20. At this point I set the pizza stone on the top grill. I did not use a diffuser. We made two pizzas. Basic tomato sauce and mozzarella with hot capicola ham on one and the other was italian peppers and green olive. Once assemble I slid each onto parchment paper dusted with cornmeal. I opened up the Akorn and put my wings on top rack to heat up. The capicola went onto the stone first. I left both vents open during the cook process. Since I figure the stone was slowing things down. After four minutes I quickly removed the parchment paper. After 8 minutes I gave the pizza a half turn. Pulled it off at 15. So 15 minutes at 400f. The bottom was golden brown with no dark bits. The pizza had a great crunch with just enough give. Seriously good pizza. I would not stray from the recipe or the method. Oh yeah, the garlic oil, my little foil dish of joy came out perfect. I drizzled that garlic olive oil on everything and served with fresh basil. FYI, never cook basil. Just add at the end. A good tip was spying through the top vent, gave me some comfort and prevented me from opening to drop the temp. Cornmeal and parchment paper worked a treat. No diffuser necessary at this temp. The second pizza went on about 3-5 minutes after the first. It took about two minutes less and also came out perfect. Honestly, these were the best pizzas and wings I've had. From here on out we will just be experimenting with flavours since this all worked so well. We often go to a nice wood-fired Italian place here for pizza and they run 18 bucks a pop plus the gluten-free five dollar surcharge. So the Akorn will pay for itself pretty darn quick.
  7. Well after determining that a butt for Mother's Day was the wrong thing to do, I decided to make a quick one on a Thursday night. I stopped off at Wally World and came home with this little baby butt I have learned that my silver skin removal skills have improved. The trimmings are in the top right corner. The other side is pretty clean except between the primals; so I left it. On the fire: 6:42 pm 160F, time for foil 11:45, off the grill and ready for a rest... and bedtime. The roast temps ranged from 199 to about 205 but it was probe tender. I got to use my new ThermoPop. It ended up be quite cool and a little wet last night. It's been warm and dry for the past few days but last night was windy and drippy by the end of the cook. Another bedtime shot. I had a few pieces before going to sleep but we will pull and eat it tonight. I tied the roast so it would cook even and not fall apart during the cook. The blade bone pulled out clean this morning.
  8. I am gluten-free and adding a kamado to my cooking tools has been great. I have a gasser that has sat unused since we go the kamado and it has been used every month since we have owned it. I have made delicious burgers, spatchcocked chickens, several pork roasts, pork butt, turkey breast, smoked chicken and pork sausages but not Persian foods. I have made bacon from fresh side, pastrami from packaged corned beef (too salty, need to re-do) and canadian bacon (a new favorite). I was introduced to Persian food as being naturally gluten-free and I want to learn more about this. Does anyone here have any experiences with Persian, Iranian or any other culture where wheat is not the dominant feature in food?
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