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Found 17 results

  1. Been vacant for awhile had to make some poppers today. Used some Cattlemens tri-tip rub in the cream cheese...
  2. This is a fantastic snack for game day or any other occasion where you need some finger food with a little extra KICK! The Atomic Buffalo Turd as interpreted by ME! Start out with a batch of nice sized jalapeno peppers and slice the tops off as shown. Slice each pepper lengthwise as shown. Remove the spines and rinse the peppers out. Fill each pepper half with cream cheese. If you want extra kick you can mix in cayenne pepper with the cream cheese or you can add anything else you may want to the cream cheese to change up the flavor. Place one little smokey smoked sausage on each pepper half on top of the cream cheese. Wrap each pepper half with a half slice of uncooked bacon and secure with a toothpick. You can soak your toothpicks if you like but if you are cooking over indirect heat, they won't usually burn. Put them on your grill over indirect heat and cook. If you are cooking in the 250° range these can stay on about an hour. Just keep your eye on them and don't burn them. Here's what they look like when they are finished!
  3. Well.........Teenage T-Rex cooked grilled cheese sammiches for his girlfriend the other day. Figured that I'd increase his capabilities by introducing a George Foreman grill. He was game. We took it on it's maiden voyage today for lunch. Figured I'd make a batch of my smash burgers and run it through it's paces. He was in the midst of each step. Small countertop...I manned the cutting board......he manned the grill. Usual suspects gathered.... He devoured the first thing to come off this grill.....to slices of bacon. More followed...... Ankle-biters emerged as soon as bacon started being cooked...... The smash burgers were too large for the Foreman.......made a mess of them. The thing cooks onions and bacon like a champ, though !!!!!!!!
  4. A Fermented Roasted Jalapeno Based Salsa and Hot Sauce Here is a post to give you some ideas. There is no recipe as such. It all about mix and match to meet what tastes good to you. Had a couple pounds of jalapeno peppers that were moving past their prime back in July. So we decided to make a salsa which then got taken to another level as a fermented salsa and subsequent also as a hot sauce. Jalapenos (with seeds), red tomatoes, and white onions were all fire roasted on the Kamado and subsequently peeled/prepped and put in the Breville food processor along with some fresh garlic. It was all processed with some salt, some fresh black pepper, a bit of water and a a touch of vinegar and a pinch of sugar into a nice fine grained salsa. Because of the seeds, the salsa mash had a serious wallop. The yield was about 3/4 a gallon. It tastes really nice. Tortilla chips here we come! I decided to ferment 1/2 a gallon of the salsa to let the ferment mellow the flavor/heat and to up the acidity. For information on fermenting, just search the web as there is some good guidance out there. Basically it involves the right percent salt brine covering the vegetables and keeping the air and related bacteria off the ferment until the good bacteria create the right level of preserving lactic acid. For fermenting a mash like this since it is not submerged one keeps an eye on the top surface and just stirs under the top level the first few days and keeps the air off the product with an airlock lid to avoid the wrong bacteria from getting established. Again – go to the web or relevant research. I added some additional salt and ferment starter culture to the “salsa” to set the correct ferment profile and jump start the process. It’s like cheating with the seeding of lactic acid producing bacteria. But in a good way. Ferment starter can be a commercial culture or even the drained whey off an active culture yogurt. Even the vegetables themselves have natural bacteria that can be utilized. Also any water should be non-chlorinated - like a good bottled water. Let the ferment run for about 2- 3 weeks (depending on environmental conditions) on the counter but out of direct sunlight (dark space around 70 degrees is ideal) in an air lock equipped jar, tasting as needed every week and every couple days after the first couple weeks. When it has progressed to the desired acidity level based on you tastes it should be thereafter refrigerated. In another few weeks the overall flavor matures even more. At that point, the flavor and acidity was getting where it should be as a young salsa/sauce but it was still way too pepper hot for some in the family because of the seed element. It will continue to improve over time. Now onto the hot sauce step… Pulled out the Oxo food mill and ran a cup or so of the salsa mash thru the mill on the finest mesh screen to get rid of the seeds. Bingo!...The result is right on target. Great flavor, just the right heat, excellent texture and body just as a hot sauce should be. The flavor because of the tomato and onion plus the roasting step builds a more complex taste profile than just a peppers and vinegar product. For conveniently serving the hot sauce, I took an old empty Peychaud bitters bottle out of my jar/bottle stash and filled it. I like these reclaimed bottles for uses such as this. I drilled the plastic insert spigot hole a bit larger to match the hot sauce viscosity for getting the right amount of sauce splat in a shake. Perfect. As the remaining mash in the fridge further ages it will of itself further mellow in flavor and become even better for future bottling. I have a prior hot pepper sauce that is over 7 years or more aging in the fridge and it is like perfection. Too bad there is not a lot left! Hope this give you some ideas. I really wish you could taste this! PS…If you choose not to do a fermented approach for the acidity, then use vinegar and water to set the acidity and viscosity in your hot sauce. Do a small batch or two from the mash and experiment. Keep the salsa/mash in a sealed jar in the fridge and make new hot sauce as needed. It just gets better over time. This is what science lab in high school should have been teaching us!
  5. Atomic Shrimp = Bacon Wrapped Shrimp stuffed with Smoked Cheddar Cheese and Jalapeño. This weekend I also made these again. I took some U13 shrimp and split them as much as possible and then filled the cavity with sharp cheddar cheese, then a slice of jalapeno and then wrapped them in bacon. I place them on the preheated (to 300) kamado for 5 to 6 minutes per side. Let them cool for just a few minutes and then plated them up with some cilantro garnish. These are sooo tasty. Thanks for looking.
  6. I found and modified this recipe from the book "Guy on Fire" by Guy Fieri. Between the Andouille, roasted Jalapenos, and flavor from the pimento and corn, you can't go wrong with this! I guarantee you can't eat just one! 2 Links Andouille sausage Kernels from 1 large ear of corn Kosher salt Fresh ground black pepper 6 Medium Jalapeno peppers, halved lengthwise, seeds and ribs removed 2 oz. Cream cheese, softened 1 Tbsp. Mayonnaise 4 oz jar diced pimento peppers, drained 1 1/4 cup shredded extra sharp cheddar cheese 1/4 tsp. garlic powder 1/4 tsp. smoked paprika 1/2 tsp creole seasoning Preheat grill to 350° F with no heat deflector. Add wood chunks if desired. Finely dice Andouille sausage and place in large saucepan over medium heat. Brown for 8-10 minutes while continuing to break up pieces with a wooden spoon. Using a slotted spoon, remove sausage from the pan. Reserve oil in pan. Add 1 tbsp of oil to the saucepan and saute the corn kernels until slightly charred, about 10 minutes. Season with salt and pepper to taste and set aside to cool. Lightly oil the peppers, and place cut side down on the grill. Cook until the flesh is marked and slightly softened, 3 to 4 minutes. Remove peppers from the grill, setup grill for indirect heat. In a medium bowl, combine cream cheese, mayonnaise, pimentos, 1 cup cheddar cheese, garlic powder, paprika, creole seasoning, 1/2 tsp. salt, and 1/2 tsp pepper. Add the corn and Andouille and mix to combine. Spoon approximately 1 tbsp of the mixture into each pepper half. Sprinkle the remaining cheese on top. Place peppers on the grill until tender, about 12 minutes. Carefully remove from the grill and serve right away.
  7. A Four Pepper Chicken Chili Verde The July Challenge was to use peppers. After some long thought in the matter I decided that chicken chili verde would fit the bill and that I would use four different kinds of peppers (Anaheim, pasilla, serrano & jalapeno) and further use them both green and roasted as my entry - pretty much 50/50 green/roasted. This was a delicious meal that was a bit involved but not really complicated. Pretty simple ingredients and seasonings that result in a pot of goodness and plateful of absolutely outstanding flavor with multiple layers and depths. The pepper heat level is easily adjusted and controlled to your preference. Serve with steamed rice and garnish with fresh chopped cilantro and some good sour cream. I guarantee you will go back for seconds or thirds. The ingredients: 3 to 3 1/2 pounds boneless skinless chicken thighs 5 Green Pasillia (or poblano) peppers (for main dish and salsa) 5 Green Ahaheim Peppers (for main dish and salsa) 6 Green Jalapeno Peppers (for main dish and salsa) 3 Green Serrano Peppers (for main dish and salsa) 10 Tomatillos (about 1.5 lbs - husked and rinsed) 1 large and 1 medium sweet onion like Vidalia for the main dish 2 medium yellow onions ( 1 for main dish and 1 for the salsa) 10 garlic toes (includes some for the salsa) 2 to 2 ¼ cups good low sodium chicken stock 2 large Russet potatoes, peeled (about 1 lb) 3 Tablespoons dried Mexican Orgeano for main dish (plus additional 1 tablespoon for the salsa) 2 Tablespoons smoked paprika 2 Tablespoons cumin (add more to taste) 1/4 teaspoon ground cinnamon 2-3 Tablespoons Tapioca or Potato flour for thickener if required Larger peppers are preferred. This recipe will make 6 quarts of the chicken chili verde. First Steps (earlier in the day or a day or two) before Set Aside Some Peppers to Use Green Roasting the Peppers Take: 2 of the passilla 2 of the anaheims 3 of the jalapenos 2 of the serranos 5 of the tomatillos and roast them in direct heat on the Kamado at 325-350 degrees until lightly charred almost all over, then put in covered bowl and allow to steam and cool and then peel the blistered skin. If cooking ahead store in fridge, covered. These are Starting to Roast Nicely Pre-Grilling the Chicken Lightly oil the chicken and season with Sazon Completa (I use Badia brand) or an equivalent seasoning on both sides. After peppers are removed from the grill, raise direct temperature to 400 degrees and grill chicken for 3 minutes a side to get a grill browning and slight char on the chicken. We are not cooking the chicken all the way – really just getting a good grilled flavor. If cooking ahead, let chicken cool and store in fridge, covered. The Thighs On Big Joe Nice Grill Flavoring Next Steps - Make the Tomatillo Salsa Verde Sauce Prepare and make the salsa verde sauce. 4 tomatillos roasted 3 tomatillos green 1 roasted serrano pepper 1 green serrano pepper 1 medium onion 2 teaspoons minced garlic 1 tablespoon dried Mexican oregano (fresh can be used also) 1 teaspoon ground cumin 2 tablespoon chopped fresh cilantro 1 teaspoon salt (or to taste) 2 cups water Chop all ingredients. Cut tomatillos into pieces. Combine in sauce pan. Bring to boil the reduce heat to low and simmer for 10 minutes until the green tomatillos are soft. In blender or food processor puree the mixture including all the liquid. This can be done with only green peppers but the use of roasted peppers adds to the flavor profile. The pepper heat level is mild to moderate as one of the serrano’s is roasted. I want to thank my son for general assistance with the cook, especially for making the salsa verde from a recipe he has used before. It is a very nice green salsa for any dish and use – not just in this chicken chili verde. It is even better to let it mature for a day in the fridge. Building the Main Dish Coarse chop the remaining green peppers and tomatillos. Seed the remaining roasted peppers and coarse chop. Medium chop the onions and garlic. 3 green pasilla and 2 roasted pasilla 3 green anaheim and 2 roasted anaheim 2 green jalapenos and 3 roasted jalapenos 1 roasted serrano 2 green tomatillos and 1 roasted tomatillo 1 large and 1 medium Vidalia onion 1 medium yellow onion 2 russet potatoes Remaining garlic toes minced 3 Tablespoons dried Mexican oregano 2 Tablespoons smoked paprika 2 Tablespoons cumin (add more to taste) 1/4 teaspoon ground cinnamon Coarse dice 1 1/2 of the potatoes. Fine dice the remaining ½ potato. This will help with thickening the sauce. Add 1-2 tablespoons oil to 7 quart cast iron dutch oven. Sweat the garlic, the onions and green chili peppers until softened ~ 5 minutes . Add tomatillos and continue sweating ~5 more minutes. Green Chili Peppers, Tomatillo, Onion & Garlic Let Get Stuff in the Pot Sweating The Raw Peppers, Tomatillos, Onion & Garlic Cut the previously partially grilled chicken into bite size pieces. Add to pot. Cook for a few minutes to meld flavors. Add roasted peppers and the oregano, cumin and smoked paprika. Stir well. Add in the Chicken & Seasonings Add the chicken stock and the salsa verde. Stir to incorporate. I used a defatted chicken stock I made from the carcass and residuals from two whole chickens I had roasted on Big Joe previously and had kept in the fridge. When making this stock I did not use any skin, hence the stock had only a little smokiness. The add the potatoes. Roasted Peppers, Roasted Tomatillo & Raw Potato Ready to Come Into Play Gotta Add The Homemade Chilled Chicken Stock from Kamado Roasted Chickens And Can't Forget the Salsa Verde Now the Potatoes Lastly, stir in the 1/4 teaspoon ground cinnamon. Be very respectful of the cinnamon. Bring to low boil for a couple of minutes , then remove from the heat. Time to Move to the Kamado Immediately and carefully transfer the dutch oven to the Kamado which has been setup for indirect cooking at 375-400 degrees. Using suitable spacers, set a pizza stone on the deflector (or on the grill grate above the deflector , so that the pizza stone and the air gap act as a buffer for the bottom of the dutch oven to prevent burning. I actually used a double secondary heat diffusing arrangement. Getting Going on Big Joe You want to cook at a good simmer or just above. The dish should be cooked uncovered with a suitable smoking wood, if desired. I used oak. Stir often as the dish will cook from the sides also and the stirring additionally incorporates the smoke into the dish. During the course of the cook, taste and adjust any seasoning as needed, including the addition of more peppers for heat. I found that I did not to need to change anything other than adjusting the salt. Simmering on Big Joe If after 45 minutes the sauce still appears too fluid raise the heat to 425. At an hour check the potatoes for doneness. They should be almost ready. If additional thickening is required to get a thick gravy consistency, mix the tapioca or potato flour with cool water and stir some or all the mixture into the pot. Cook for another 15 minutes and the dish should be ready. Another 15 Minutes to Go (this is after adding the tapioca starch) The pepper heat profile of this dish (using some of the seeds from the roasted and green serrano and jalapeno peppers) was very nice. It did not burn up your mouth but was nicely balanced with the total dish. Heat can be adjusted with additional and or different hot peppers to taste. This cook may seem complex but it really is not and it comes together rather quickly especially with some ahead of time prep and forethought. Like any great meal it is worth the investment. To Serve Ready to Serve Sever over steamed rice. Once on the serving plate, sprinkle with the chopped fresh cilantro and add a dollop of good sour cream. I assure you this is a dish worth the effort and would be excellent for company. The result is flavorful with a balanced heat, layers of flavor from the different chilies, wonderful gravy, and a smokey richness. It is difficult to stop going back for refills. Another Look You should try this! Thanks for looking. PS .. Please visit the July Challenge Sub Forum and Cast Your Vote
  8. I’ve never made these before but I had something similar at a restaurant called Abuelo’s in Tulsa Oklahoma. It was one the more delicious things I’ve ever eaten so I decided to try and replicate it here along with some Prosciutto Wrapped ones as well. First I check to see if any of my peppers were ready to be used for this. Only one was big enough. (Just barely) I assembled my ingredients. Butterflied the shrimp. Put in a spear of smoked cheddar, some red onion and some Jalapeño and started to wrap them in bacon. Husker likes Bacon! All wrapped up. And on the grill. And almost ready. Now plated up with a nice Stone Brewing Cali Belgique IPA. Oh yeah! Just like I remember them. Thank for looking.
  9. I’ve never made these before but I had something similar at a restaurant called Yanni’s in Poway California. I decided to try and replicate it here along with some Bacon Wrapped ones as well. First I check to see if any of my peppers were ready to be used for this. Only one was big enough. (Just barely) I assembled my ingredients. Butterflied the shrimp. Squeezed in some Goat Cheese and then some of my home grown Jalapeño and wrapped them in Prosciutto. All wrapped up. And on the grill. Now plated up with a nice Stone Brewing Cali Belgique IPA. Oh yeah! Just like I remember them. Thanks for looking.
  10. I may have gone a bit overboard tonight... if that is even a "thing". I missed an opportunity to use my new KJ yesterday, so I doubled down today. Bonus, we have enough food to feed the house for the next week! Steak sandwich, Andouille stuffed Jalapenos, Smoked Onion, Smoked Mac & Cheese, and Cedar Plank Twinkies for dessert!
  11. Worked this weekend and missed all the great grilling in here ! My son said he wanted some burgers for lunch and I knew what he meant. Jalapeños, sweet onions, Italian bread crumbs and Don's Seasoning Delight (best thing to come outa Augusta since James Brown). Good tunes to enjoy while "working". He's learned how good that bacon works with tomato & mayo !!!! Sweet potato tots were great sides.
  12. Atomic Buffalo Turds 3 Ways Half of a Jalapeño for each ABT, wrapped in 1/2 a slice of bacon (a lower sodium package) Beirão Chouriço with caramelized onion cream cheese Portuguese cured pork sausage cut into slivers about 2.5" long and 1/2" wide, then "roasted" and crisped in a toaster oven for 10 minutes - onion, red peppers, garlic sautéed & caramelized in olive oil, then chopped and blended with cream cheese Spicy Shrimp with caramelized onion cream cheese Shrimp sautéed in butter and garlic with some Portuguese hot pepper paste, skins and tails removed before assembly - onion, red peppers, garlic sautéed & caramelized in olive oil, then chopped and blended with cream cheese Cremini Mushrooms with Mushroom Risotto Mushrooms sautéed in butter with garlic Cooked for about 1.5 hours on Kamado Joe Junior indirect at 250 for much of the time, ramped to 280 and then 300 (due to small time crunch).
  13. Cooked inside this evening, so I wanted to get some smokey flavor from that habanero. It did the trick without getting too hot. Added minced garlic, portabellas, & Don's Seasoning Delight (also used some of this DSD cooked into the rice) & some boneless chicken breasts on top. Diner bell sounded !!!! I added some leftover cheesy Stouffer's casserole to the ever hungry teenager's plate. The adult version was some rice with good stuff on top and a chicken breast. Next time I'll double.......nah.....triple the amount of portabellas I use. The Don's mixed into the vegetables and into the rice before cooking was the ticket. Had the house smelling great. Versatile product that I can't recommend highly enough to the fine folks here at Kamado Guru.
  14. Pork Loin Roast Redux (Figs and Jalapeno Glazed) While prospecting the other day in the basement freezer for something to cook without having to go to the store, a couple of cryo-vac Costco pork roasts were discovered. Bingo! Since figs on the tree were ripe and I had a batch of fermented jalapenos finishing up, I cooked these using this recipe for the glaze. See: http://www.kamadoguru.com/topic/8274-fig-preserves-and-fermented-jalapeno-peppers-pork-roast-glaze/?p=82285 And the result - another check the box for a great stress free meal on the Kamado. The small white dish is some of the fig/jalapeno glaze reserved as an accompaniment for the pork. On Big(Red)Joe at 375 degrees indirect with Cherry Wood - wasn't timing it but probably about 1H20 for the cook. A Beautiful Picture of a Perfect Cook – to 145/150 degrees internal. Love lean but still juicy pork! Time to get slicing.
  15. I went to a party last night and was charged with making appetizers and I choose to bring some ABT’s. I start by cutting the tops off some jalapeños and then core and seed them. Mix up a filling of some cream cheese with 1 green onion and bacon bits to taste. After this I cut the jalapeños in half. And fill each jalapeño with filling. Then wrap each one with a thin slice of bacon. (Use toothpicks as required) I started up my Kenmore kettle and set it up for direct/in-direct cooking. Once it gets going I place the ABT’s directly over the coal for approximately 10 minutes. (Be ready for the flare ups! ) Afterward I moved them to the center to finish up cooking in-direct for approximately another 25 minutes. Here they are ready to go. Yum!
  16. So I entered a pie contest and wanted to share my entry over here. Here are most of the ingredients. Made up some graham cracker crust. After smearing my CI pie pan with some butter flavored Crisco I press in the crust. Made up a bacon weave and placed it on the kamado. Because I couldn’t flip the weave I placed my bacon press on the burner for 10 minutes. After it’s smoking hot I placed it on top of the weave. While that cooks I prep my jalapeños. On the grill they go for 15 minutes along with the pie crust for 7 minutes at 350. After the weave is cooked I place it in the bottom of the pie crust. Then the smoked jalapeño rings and the cream cheese pie filling. Now the pie goes into the kamado for 40 minutes at 350. Here is the result. After letting it cool to room temp and then in the fridge I spread on the Raspberry Jalapeño topping. And decorate. Plated shots. And this was my entry photo.
  17. My garden is overflowing with jalapeno peppers. And coincidentally my stock of pickled jalapenos peppers is dwindling. So, time to make some more. The bonus is my recipe for pickled jalapeno pepper martinis. They go down well on a summer evening. Everyone who has had these peppers and or the martinis really likes them. I like to store them in ex-pickle jars. The secret is to leave them alone in the fridge until almost all the peppers sink to the bottom of the jar. It does not take all that long. The peppers are great on almost anything especially on nachos or pizza . Just drain and enjoy. The juice is also great as a seasoning on a lot of foods (or in martinis for that extra zing). I hope you enjoy these recipes also. PICKLED JALAPENOS 1 pickling-type jar that can hold about 3 cups (24 oz) liquid 2 cups vinegar (5%) 1/4 cup water 2 Tablespoons + 1 teaspoon kosher salt 3 garlic cloves 1/4 to 1/2 a medium onion cut into several pieces Thinly sliced jalapeno peppers (approximately 1/8 inch thick slices), about 20-25 small/medium peppers 1 teaspoon mixed pickling spice 1 or 2 red whole “cayenne peppers” (optional) Canning funnel (optional) Combine vinegar, water, kosher salt, garlic cloves, onion pieces and pickling spice in a small saucepan. You want fairly salty vinegar but not brine saltiness. Bring to a boil. Boil long enough to dissolve salt and soften onions and garlic, approximately 3-5 minutes. Fill jar mostly full with thinly sliced green/red jalapeno peppers (and optional whole cayenne pepper), leaving approximately 1 inch of head space at top of jar. Using the funnel, pour boiling mixture over the peppers in the jar until full. Cover with lid. Let jar come to room temperature. Store in refrigerator until peppers “sink” to the bottom. Enjoy! Keep in fridge when not using. Vinegar and/or salt can by optionally be added as original liquid is used up to keep peppers covered in solution. TO MAKE THE PICKLED JALAPENO PEPPER MARTINI: Add 3 to 4 ounces of vodka or gin into shaker. Vermouth to preference. Add pickled jalapeno juice to taste – consider about 1/8 or less of jigger to start ( if you like a “dirty” martini use about that amount of the pickled jalapeno juice to start). Shake vigorously over ice until extremely cold. Serve in martini glass. Garnish with pepper pieces.
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