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Autumn is here...and some big holidays are ahead of us. Holidays that often involve lots of cooking and eating...This Thanksgiving and Christmas season will be my first with the Kamado Joe...and I will surely cook some traditional stuff (e.g. turkeys and roast beef) on the Big Joe for the family during those times...I'm hoping to get some input and perspective from some of the Gurus on this site for getting the most out of the Kamado during the holidays (on turkey and beef, yes...but beyond those items too)....If you're so inclined, please share your tips, techniques, unique holiday cooks, etc. related to how you've successfully employed your kamado during the holidays... Thanks in advance for sharing.
I know this isn't a kamado type recipe, but the holidays are coming and I like to make non-traditional things. Makes approximately 36 cookies. Would be 48 but I have no idea what golf ball size is. 2 sticks butter ¾ cup granulated sugar ¾ cup packed brown sugar 15 oz can pure pumpkin 1 egg 1 teaspoon vanilla 3 cups flour 1 t baking soda 1 t baking powder 2 t pumpkin pie spice 2 cups chocolate chips 5 strips thick cut bacon , crispy - optional but why not! Cream butter and sugar together. Add pumpkin pie filling, egg and vanilla Mix dry goods together. Crumble the bacon strips. Mix with chocolate chips Add dry mix in ⅓ batches butter mixture. With the last ⅓ of dry mix, add chips and bacon to it. Add last of dry mix and chips to batter. Chill batter for 15 minutes. This will help the fat to set and make the dough more firm and easier to work with. Preheat oven to 350. Spoon out batter, bigger than golf balls, and bake until starting to brown. Who keeps golf balls in their kitchen anyway? Return dough to fridge to keep chilled. Bake for approximately 15 minutes. After removing from the oven, I usually let them cool on the sheet for about 10 minutes, then move the cookies to a rack. Let the sheet cool thoroughly before adding new cookie dough.
This recipe came from a cookbook called Best-Loved Holiday Recipes published by Meredith Corporation. The aroma of the rub makes the whole house smell like the holidays. Recipe says to do it in the oven but it's much better with a little smoke!!! Start with a 3lb. Boneless Pork Loin Roast Rub Recipe 1 1/2 teaspoons ground cumin 1/2 teaspoon garlic salt 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves Glaze 1 cup of apricot preserves 3 tablespoons of white wine vinegar Rub the roast and wrap it in plastic wrap. Let it chill in the fridge for a couple of hours. Bring grill temp up to 325, add a couple of hickory chunks, and cook roast with indirect heat for about an hour or until 135 internal temp. In a small saucepan, cook apricot preserves and vinegar over medium heat until preserves are melted, stirring frequently. Place the roast on a broiler pan or roasting pan and generously coat the roast with most of the glaze. Finish it in the oven at 325 for about 15 minutes. Save some of the glaze to brush on after the roast has been sliced. Let it rest for about 15 minutes before slicing.