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Found 7 results

  1. Made some cod the other day on the KJ classic for me and my wife. It's a fairly simple and light meal for anyone watching their waistline. All I did was make two foil packets spray them down with some oil. Then I lined it with sliced onions, and tomatoes. After that I placed two pieces of cod loin which I've seasoned with some McCormick's Garden Vegetable on the veggies. Then tossed on some sliced lemons. Put them on the KJ and cooked till the cod hit an IT of 140°.
  2. Made some grill fried hot wings on the Kamado Joe classic. Seasoned the wings with some kosher salt and fresh cracked black pepper. Sprayed them with some vegetable oil, tossed them in some Lefty's Spicey Fish & Chicken Mix. I highly recommend it if you can find it. I happened upon it at Shoprite and all I can say is I love it. After I applied one coat I rested the wings on a cookie cooling rack over a half sheet. An hour later when the dry mix got all gooey I applied a second coat to get it extra crispy. While that was resting I lit the KJ, inserted the deflector plates in the high position and brought the temp up to 425°. Once up to temp I let it ride for for 15 minutes just to make sure the grill was thoroughly warmed through. Put the wings on and flipped them every 10 minutes for even cooking for 45 minutes and voila!!! Crispy hot wings.
  3. What!? I saw pork belly at Sam's the other day, it was already cut in to 1/2" slices but I picked up a pack because it just looked good. I hope they will also offer whole soon. I cut each piece in half and seasoned it only with sea salt. On the grill @ 400 degrees with some apple wood chunks. While the Primo preheated I whipped up a sauce from: Mustard Raw honey Fresh ground black pepper Apple cider vinegar Garlic powder Chili powder Just enough honey to take the edge off but not enough to make it sweet. Man oh man that salty, zesty, crispy pork belly was fantastic, I enjoyed some for breakfast this morning also! I was going to cure some of it but now I'm thinking a pork belly stir fry is in my future along with some more grilled versions. Thanks for looking.
  4. Hey JOE fans! Here's a grill recipe that will help you stay on track with your New Year's resolution to eat healthy! Try these turkey burgers on for size! Kamado Joe Turkey Burgers Ingredients: 1 pound ground turkey 4 whole wheat sandwich rounds 4 pieces of lettuce 4 slices of tomato 1 egg, beaten (or egg substitute to reduce cholesterol) 1 clove of minced garlic 1 teaspoon prepared horseradish 1 teaspoon worcestershire sauce 1/2 cup finely diced red bell pepper 1/4 cup chopped green onion 1/2 ounce grated asiago cheese Directions: Combine the egg, garlic, horseradish and worcestershire sauce in a small mixing bowl and mix well. In another mixing bowl, add the ground turkey and then add the egg mixture along with the bell pepper, green onion and asiago cheese. Mix the ingredients thoroughly. Cover with plastic and put in the refrigerator for an hour. Setup your grill for two-zone cooking and preheat the grill to a dome temperature of about 500°F. After the grill has been prepared, divide your ground turkey mixture into four equal parts and press them into patties. Place the patties on the direct heat side of the grill for 3 to 4 minutes per side to sear. Move to the indirect side of the grill and continue cooking until the patties reach an internal temperature of at least 160°F. Remove from the grill. Place a slice of lettuce, a cooked patty and a slice of fresh tomato on each bun and serve!
  5. I get lots of requests for seafood dishes so I'm trying to ramp up my efforts on that this summer. I'm starting with this super fantastic version of seared tuna... Seared Ahi Tuna Recipe by John Setzler Ingredients: Two 3/4 lb sashimi grade center cut tuna steaks Your Favorite BBQ Rub Marinade: 3/4 to 1 cup Jack Daniels Tennessee Honey Whiskey 1 to 2 tablespoons whole grain dijon mustard Balsamic Reduction: 6 tablespoons aged balsamic vinegar juice of one lemon, freshly squeezed 1 clove of garlic, smashed Directions: Prepare your marinade by mixing the whiskey and the mustard. Put the tuna steaks (thawed, not frozen) in a ziplock bag and add the marinade. Let marinate in the refrigerator for no more than 1 hour. Prepare your balsamic reduction by mixing the balsamic vinegar, lemon juice and garlic in a small saucepan. Reduce by half over medium high heat. Set aside and let cool. Fire up your grill for direct high heat cooking. Remove your tuna steaks from the marinade and sprinkle on an even coating of your favorite BBQ rub on both sides of the steaks. Sear the steaks over direct heat for one minute on each side and then sear the edges of each steak as well. Remove the tuna from the grill and rest for 10 minutes. Slice the steaks in pencil thick slices and drizzle with the balsamic reduction. You can serve this immediately or plate it, cover with plastic wrap, and store it in the fridge until ready to serve. You can also garnish with sesame seeds.
  6. Grill Fried Chicken: Ingredients: 4 to 10 chicken pieces Marinade: 2 cups buttermilk 1 cup hot sauce Batter: 3 eggs 1/3 cup water 1 tsp black pepper 1 tablespoon of your favorite poultry seasoning 1 cup hot sauce 2 cups self rising flour extra regular flour for dredging Directions: Combine the buttermilk and hot sauce and pour over the chicken pieces in a ziploc bag. Marinate the chicken in the fridge for 2 to 12 hours. Preheat your grill to 350-375 degrees and set up for indirect cooking. Combine the batter ingredients and mix well. Remove the chicken pieces from the marinade and dredge each piece in plain flour. Coat each piece with the batter. Place chicken pieces over indirect heat on the grill for 35-45 minutes or until done. Notes: I recently made a trip to Memphis, Tennessee and had some of the best fried chicken EVER. It came from a place on Beale Street called "Miss Polly's Soul City Cafe." I was so impressed with it that I decided to pry and see if I could find out how it was made. Meet "Ruffin". He's the cook here and the information he gave me is obviously incomplete. Ruffin told me that the chicken is blanched in a mixture that contains hot sauce and a lot of seasonings for about 10 minutes. So I'm guessing that the blanch sort of par cooks this chicken and then they bread it and deep fry it to finish it off. The breading batter also has hot sauce in it. All I can say is that the chicken was fantastic. I wanted to try to bring some of that flavor to this chicken, which I didn't really achieve, but this recipe I made here was super delicious. I will try using Ruffin's technique sometime in the future for sure! Here's a link to the video for this cook:
  7. 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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