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Found 5 results

  1. So my work had a Chili Cookoff contest and I decided to join in on the “fun”. I put fun in parenthesis because I had to make the chili on Tuesday after work and didn’t get done until it was 9:00. I then had to wait until it cooled off enough to put it in the fridge. So I’m in bed at 10:15 and the alarm is set for 4:30. This so I can shower and get everything ready and make the drive up to the L.A. area on Wednesday. I made a White Chicken Chili called Chili Blanco. I used a recipe from All Things BBQ. (Here's a link to his video: https://www.atbbq.com/thesauce/chili-blanco/) I tweaked the recipe a little. Here are the ingredients I used with my tweaks in red. · 2 lb chicken, boneless breasts or thighs (I used 4 boneless breasts) · Carne Asada Seasoning (I used Fajita seasoning) · 2 tbsp Extra Virgin Olive Oil · 1 large yellow onion, diced · 3 Anaheim chiles, seeded, diced (I used 2 Anaheim and 1 Poblano) · 1 jalapeno, seeded, diced · 1 tbsp All Purpose Rub · 1 tbsp ground cumin · 1 tsp Mexican oregano · 4 cloves garlic, minced · 3 tbsp unsalted butter · 1/4 cup flour · 2 (15 oz) cans of great northern beans, drained, rinsed · 1 quart unsalted chicken stock · 1 cup heavy cream (I used Caciqui Crema Salvadorena) · 8 oz cream cheese, cubed · 1 bunch cilantro, minced · 4 oz (1 cup) pepper jack cheese, grated Didn’t have time for a fully documented cook photo spread but here is what I did get. I had taken some chicken I had in the freezer and thawed it out. Assembled most of my spices (some I didn’t use) and the chicken. Sliced al the breast in half to increase the surface area and then sprinkled on the fajita seasoning. I grilled the chicken on my preheated Grill Grates I got from BPS. Brought then inside to cool while I started prepping the veggies and other ingredients. Onion and Poblano diced and now the Anaheim’s added. I took all this out and placed it in my 9 Qt. Dutch oven to sauté. This is where I was pushing for time and quit taken all the pictures that slow down the cooking process. I did get one of the final results. I really liked the flavor and heat profile of it. It had some heat, but the heat was flavorful and not just hot. My wife also liked it but indicated it was just a little to hot. (She still ate it 2 days in a row) I didn’t win the cookoff but came in 3rd. This is a little different that what everyone was used to. The traditional chili’s won but I did get a lot of complements on it. Thanks for looking
  2. Howdy Gurus! So it was a miserable evening to cook last evening. The temperature was only about 95F, but the humidity took the Heat Index to 110F! Just flat dadgummed miserable. It's forecast to be a Heat Index this evening of 115F or better this evening! HOWEVER, ever the trooper, I was not to be deterred (I had a couple or 3 or 4 COLD beers ...). Here is a cook of mini peppers, summer squashes, Vidalia onions, etc. 90/10 hamburger, and cottage cheese. Simple, quick, healthy, and easy! Here are the veggies on the flip side of the Grill Grates. The torpedo burgers on the main grate of TheBeast. And finally a couple of money shots. Here is a money shot with Pete The Salt Pig supervising (as usual!). Thanks for looking! All y'all be safe as temperatures rise. Stay hydrated!
  3. Hello, I purchased a used Big Joe in perfect condition for Christmas and saved a good bit of money over a new model. The BJ wqas a few years old and didn't come with the divide and conquer system which I have since purchased (2 half moon ceramic deflectors, cooking rack & accessory x-rack). The round grill that came with the older BJ fits on top of the cooking rack, but is too big to fit a little further down where it is supposed to sit. The tabs on the rack prevent the round grill from fitting into place as 2 half moon grates. Is the round rack larger in diameter than the 2 half moon racks installed together? Has anyone tried cutting the round rack in half with a cutoff wheel and making 2 half moon racks? Thanks
  4. It's definitely a little bit of a challenge to use Grill Grates for a reverse sear set up on the Big Joe when the half moons are set at different levels. The Grill Grates don't fit the Halfmoon set-up well. The end result is a Grill Grate that leans. I lost tenderloin during one cook when one of the Grill grates started to lean sending the steak into the fire box. I had a drip pan. a stone in place and the fire box divider in place. Luckily the steak landed in the drip pan. It appears two Grill Grates will not fit a half moon grate on the Big Joe. You can only hold one Grill grate stable on a Halfmoon rack. Hopefully the KJ Big Joe Griddle will be available in Canada soon. I'm wondering if Brad will look at a redesign of the Grill Grate to make them KJ D&C friendly. Right now it's not viable to use the Grill Grate for a reverse sear if you're looking to cook more than 3 steaks. In the pic below you can see the 2nd Grill Grate dangerously leaning over the edge of the lower half-moon in the Big Joe on the D&C.
  5. I'm going to have about 100 bucks or so to spend, and I can't decide what to spend it on. I'm torn between grill grates or a sou vide controller. I have a vision kamado and the grills are SS and while I find them easy to clean and maintain they leave alot to be desired when it comes to searing steaks so I've been looking at getting som GG. I've also been reading about sous vide and i like the idea of a perfectly cooked steak everytime. I feel like i'd probably use the GG alot more often because it would get used for all kinds of grilling where the sous vide would be more for just steaks and roasts. While the sous vide would get used less the Idea of perfect rib eyes everytime is something i just can't let go of. So here are my questions to help me decide. 1. can you sous vide something like a pork roast, turkey breast if you set the temp high enough for well done and would it be worth it? 2. can you sous vide a large cut of meat for say a family dinner like a small rib roast and then just brown it in the oven? 3. I use my grill 2-3 times a week for high heat grilling like chicken breasts, burgers, and stuff can I just leave them in my kamado and remove them when I'm doing low and slow like PP and ribs which is not that often. 4. this question is for anyone who has had the gg for a while and used them often, how are they holding up and do they clean easily? Thanks and if there's anything else I should know feel free to fill me in. I have to say I love kamado cooking and I also plan on getting some type of temp controller down the road but for now I'm pretty happy with how my vision holds the temp for hours at a time.
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