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Found 7 results

  1. Smoked Salmon is a show stopper on any dinner table when it's perfectly cooked. In this video, I decided to smoke a 1 3/4 pound filet. I also wanted to brine and glaze it so I started looking around for ideas. I also wanted to incorporate some Jack Daniels Tennessee Honey into the recipe. The recipe I used in this video is based on one I found in the book "Slow Fire" by Ray "Dr. BBQ" Lampe. Brine: 3/4 cup cold water 1/4 cup Jack Daniels Tennessee Honey 2 tbsp kosher salt 1 tbsp brown sugar 1/2 teaspoon Onion Powder 1/2 teaspoon fresh cracked black pepper 1/8 tsp ground cinnamon Marinate a 1.5 to 2 pound filet in this brine for one hour while your grill is warming up to 250 degrees. When the brine is complete, drain the brine and pat the fish dry. Dust both sides with paprika and put it on the smoker at 250 degrees with your choice of medium to light intensity smoking wood (I used apple.) Mix up your glaze: 3 tbsp honey 1 tbsp fresh squeezed orange juice zest of one orange 1 teaspoon Jack Daniels Tennessee Honey When the fish is about ready (30 minutes or so), brush the glaze on the top of the salmon and remove it from the grill.... Dig in!
  2. I had a hankering for some "Wings and Thangs" so I searched the internet for a good appetizer to go with wings. I came up with one from “Tasty” on YouTube. I started out with the potato skins as they took the longest. Here are the ingredients: 4 medium large (or 8 smaller) Russet potatoes. Prick w/ fork and bake for 60 minutes at 400 degrees. Let then cool and cut in half. Scoop out most of the potato flesh leaving approximately 1/4". Place them on a baking rack (flesh side up) and coat the flesh with some OO and bake for 15 minutes at 400 degrees. (Flip after 10) While they are baking put the flesh of 2 scooped out potatoes into a bowl, add the following and then mix well: 1/2 cup grated Sharp Cheddar Cheese 1/2 cup grated Mozzarella Cheese 6 oz. of softened Cream Cheese 2 cups shredded chicken 1 packet of Ranch Seasoning. (2 tbsp.’s) 1/2 cup Hot Sauce Mix well. Take the potato skins and fill with the potato and chicken mixture. Top with more grated Sharp Cheddar Cheese and bake for 15 minutes at 400 degrees. (Drizzle with some ranch dressing and some diced green onion and serve) For the wings I used a recipe from Chef John on Food Wishes. Here are the ingredients: Honey Sriracha Chicken Wings Ingredients for 4 portions: 2 1/2 pounds chicken wing sections (I had 1 ¼ lbs. so I cut these amounts in half) 1 tbsp kosher salt 1 tsp freshly ground black pepper 1 tsp smoked paprika 2 tbsp baking powder (aluminum free) - Coat wings, and bake at 425 F., turning every 15-20 minutes, until they are browned and crispy. Total cooking time will be about 1 hour, but that depends on the size and temperature of your wings. On the kamado at 400. After 15 minutes I flipped them. While they were cooking I made up the glaze. Here are the ingredients: For the Honey Sriracha glaze: (I cut these amounts in half) 1/3 cup honey 1/3 cup Sriracha 1 tbsp seasoned rice vinegar 1/4 tsp sesame oil sesame seeds to garnish Here they are ready to be glazed. Here they are plated up with some ranch dressing, carrots, celery and a Ballast Point Grapefruit Sculpin. Close up of the wings. Close up of the Buffalo Chicken Potato Skins. Wings had some nice heat and sweetness to them and the skin was fairly crispy too. And done! Yum! Thanks for looking.
  3. Just a small weeknight brisket flat. Wow was it delicious! This came from my meat CSA. I covered the meat with KJ Brisket rub. Heated the Jr up to 300 F with the deflector inplace. This cooked for about five hours, then I wrapped the flat in foil with honey and a free samples of beer salt from waltersalt.com. This finished at 5 pm. Served with cornbread... this was one of those satisfying meals that turns around a really ####ty day. Enjoy the photos.
  4. And yes it was on the kamado. I haven’t made this in a while but had a hankering so decided to go for it. Recipe is in the Artisan Breads recipe forum. (Link: http://www.kamadoguru.com/topic/3856-cinnamon-raisin-honey-oatmeal-bread/) Here are the ingredients: Mixed everything up and let it proof overnight. Next day I poured out the dough onto my well-floured pastry mat and flattened it. Then turned it onto itself. Spread out some more oatmeal and formed the dough into a loaf shape with some of the oatmeal on the outsides. I put this into a long rectangular loaf pan for a second proofing of 90 minutes. While it was proofing again I lite up a full load of lump and set the kamado up for indirect cooking. I then put my baker in to heat-soak it. After 90 minutes I took the parchment paper sling and placed it into the pre-heated (to 450) kamado and baker and covered it. I let that bake for 27 minutes and then uncovered it and let it bake for an additional 3 minutes. Here it is on my cooling rack (with a loaf of beer bread) waiting to be cut. Here’s the cut shot. And the taste test. Yum!
  5. It just seems a like lot of restaurant meals are pretty disappointing these days. The pain of a mediocre Pasta meal with soggy bread is worse the second you get a bill for $96 dollars not including that tax or tip. Enough is enough. I figured I could do better with about $30 dollars on the Joe. I prepared my own Grilled Vodka Honey Spinach Alfredo. - 3 chicken breasts were soaked overnight in Vodka Lime mix after being pound evenly flat - I coated the chicken with Kamado Joe Poultry seasoning, ginger, parsley, and ground basil and a thin layer of Honey - The Grill Grates, a cast iron pan and a Le Creuset French Oven was set on the Black Big Joe after the Joe reached 350F - One chunk of Red Oak was used for the smoke - I added warm water (never put cold water into a hot cast iron pot) and Olive oil to the French oven after the first side of the Chicken was seared - The Shallots were charred up on their lonesome while the other side of the chicken seared - I pulled the chicken at 150F and cut it up on cutting board waiting on my work table - A mixture or Red Pepper, yellow pepper, fresh chives, and stewed Tomato was seared up in the pan before adding the chicken back in the pan to finish with the vegetable. - The Spinach was the last thing to come off a very crowed Big Joe - The Alfredo was mixed with garlic butter and Vodka Sauce imported from Italy - The meals was assemble in the kitchen with much care put into the presentation including fresh ground Romano Parmesan and fresh ground black pepper Here some pics from the cook. I'll let my piers decide if I exceeded the quality of my meal exceed the usual restaurant grade savor faire.
  6. Here's some pics from Tonight's Jumping Jack Honey BBQ Chicken cooks to perfection on the Island Grill Stone. The Chicken soaked for 24 Hours in a Honey, Lemon Juice, Jack Daniels Tennessee Honey, Fresh Cilantro, Celery Seed, Grapeseed Oil and Kamado Joe Homey BBQ rub. The chicken received an coating of Kamado Joe Honey BBQ rub before being added to the Island Grill Stone and Big Joe running at 350 F. The chicken was seared and roasted to 155F before being pulled from the stone. The zucchini was seared on the Stainless grates before being blackened on the Island Grill stone. Boy was this one tasty chicken dinner. Let the pics speak for themselves.
  7. I decided to take the new Hi-Que Grate out for a spin while performing my first Salmon cook on the Island Grill Stone. It was a busy night on the black Big Joe. Getting up to temp with the Hi-Que Stainless high temp was very fast. It took half as long to get the dome temp to equalize with the rest of the Kamado. I wanted to set the Joe for 300F but I ended up at 345 F. I'll have to learn where to set my vents to hit my target temp. I have to tinker my vent adjustments to adapt to the extra airflow. I needed to close down the top vent faster to prevent a temp overshoot. There's no doubt the Hi-Que is providing extra airflow. With similar setting on the OEM CI Charcoal Grate, I would have never broken 300F with the bottom vent half closed and the daisy wheel half open. Onto the Fish: Tonight Salmon features one of the best Salmon Glazes I've ever made. I don't know if I should be posting pictures. The Salmon and Honey Mango Orange Glaze were making moves on one another in the kitchen. Things got pretty steamy between them...some of these photos may need to be censored. Honey Mango Orange Glaze Recipe: - 1/4 Cup of Honey - 1/4 cup of Orange Juice - 2 tablespoon of Creamy Butter - 1 teaspoon of Cracked Pepper corn - 1/-8 a teaspoon of Kosher Salt - 1/8 a cup or 1 fluid oz of Jack Daniels - 1 Mango Peeled and finely minced to a pulp with a sharp knife - 2 Cloves of Diced Garlic - 1/3 Cup of Fresh Minced Parsley - 1 Teaspoon of Dry Mustard - 1 1/2 Tablespoon of Cornstarch mixed in 1/4 a cup of cold water to thicken the glaze (add only at the end of the cook) I used Kamado Joe Seafood Rub to add a little extra kick to the Salmon. It took a little over 14 minutes to cook the Salmon to a perfect 140F. The Salmon was very moist and flakey when it came off the Island Grill stone. A chunk of Red Oak was used for the smoke flavor . The island grill stone really shinned on this salmon cook and help retain the moisture and natural oils from the salmon producing results that were superior to planking or the Grill Grates. Here's some pics to prove the point:
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