Jump to content

Search the Community

Showing results for tags 'marinade'.

  • Search By Tags

    Type tags separated by commas.
  • Search By Author

Content Type


Forums

  • Moderator Only Discussions
  • Introductions
    • Introductions
  • Kamado Cooking Challenges
    • Kamado Challenges
    • Member Kamado Challenges
  • Announcements and Information
    • Announcements / Site Suggestion
  • General Discussion
    • Kamado Cooking and Discussion
    • Accessories & Product Reviews
    • The Cooler
    • Sales, Bargains, and Giveaways
    • Guru Classifieds
    • Charcuterie
    • Kamado Pizza and Baking
    • Sous Vide Cooking
    • Indoor and Non-Grill Cooking
    • Do-It-Yourself
    • Healthy Lifestyles
  • Talk About Your Cooker
    • Char-Griller AKORN Kamado / King Griller
    • Kamado Joe
    • Komodo Kamado
    • Vision Kamado
    • Primo Grills
    • Pit Boss Kamados
    • Big Green Egg
    • Grill Dome
    • Blaze Kamado
    • Gourmet Guru Grill
    • Big Steel Keg / Bubba Keg
    • Saffire Grills
    • Bayou Classic Cypress Grill
    • Weber Summit Grills/Kamados
    • Other Kamados
    • Non Kamado Cookers
  • Recipes
    • Beef Recipes
    • Pork Recipes
    • Charcuterie Recipes
    • Poultry Recipes
    • Pizza and Pasta
    • Chili / Soups / Stews
    • Other Meat Recipes
    • Seafood Recipes
    • Rubs / Marinades / Brines / Mops / Sauces
    • Side Dishes / Veggies
    • Snacks / Hors d'oeuvres
    • Desserts
    • Artisan Breads
    • Other Recipes
  • Pellet Grill Enthusiasts's Topics

Find results in...

Find results that contain...


Date Created

  • Start

    End


Last Updated

  • Start

    End


Filter by number of...

Joined

  • Start

    End


Group


AIM


MSN


ICQ


Yahoo


Jabber


Skype


Location:


Interests

Found 4 results

  1. So I found a vacuum marinator on Ebay for $65. It's the top of the line home model from the information I found. While there is allot of controversy over the effectiveness of these machine to get marinade into meat I figured what the heck. I need to start marinating more so let's give it a whirl. Gonna do fajita chicken thighs today. If anyone has any experience with these let me know. Finding useful information hasn't been that easy. I did have to replace the internal vacuum hoses as they were dry rotted, but luckily I had what I needed on hand.
  2. My Hindu wife has gone to Dalton and Atlanta Georgia starting October 28th for the Diwali celebration leaving me and the kids unsupervised for a week. She comes back Sunday November 6th so I'm going to be abusing my colon for a week. I have plans for steaks, hamburgers, beef stroganoff, beef chili, and a German Pot Roast (SAUERBRATEN) this week.Today I'm cooking 2 Porterhouse Steaks, 1 T-Bone steak and a 2" thick boston butt steak.I'm using a recipe from allrecipes called "The Best Steak Marinade" for a wet marinade with a little modification. I've added 2 tablespoons of Ruby's Brisket Rub to the marinade and 2 tablespoons of Folger's Instant coffee.I put it in my Magic Bullet for 30 seconds to blend everything.Steaks all marinaded and bagged and in the fridge. I'll flip them at 3pm and fire the grill up at 5pm. I'm going to reverse sear them. I have to say I tried a little bit off this marinade and it was fantastic!More updates when they hit the grill.
  3. Grilled Wild Salmon with Stuffed Cremini Mushrooms and Black Rice The Meal: Grilled Salmon, Stuffed Mushrooms & Black Rice A Meal By Themselves (or a Serious Good Appetizer Since These Are the Medium Sized Mushrooms) STUFFED CREMINI MUSHROOMS Ingredients: Medium sized cremini mushrooms Ham or bacon (divide into two equal portions) Note: I used my homemade pork loin (Canadian Bacon) ​ http://www.kamadoguru.com/topic/14107-my-homemade-pork-loin-bacon-canadian-bacon/?p=161140 finely chopped onion finely chopped green bell pepper finely minced garlic dried thyme fried or fresh chopped red pepper salt and black pepper to taste seasoned bread crumbs balsamic vinegar shredded mozzarella cheese The Creminis Main Stuffing Ingredients Stuffing Ready for the Saute Remove stems and from the mushrooms. Finely chop the stems and place them in a mixing bowl. Combine stems in a sauté pan heated and drizzled with olive oil with the rest of the ingredients (including a half portion of the ham or bacon) except for the bread crumbs, balsamic vinegar and cheese. Cook on medium heat until flavor comes together and some of the onion begins to caramelize and ham or bacon is cooked through. This step with the bacon or ham lets the vegetable flavorings go into the meat. Stuffing Under Way Mixture Before Lardons & Balsamic Take other half portion of ham or bacon and separately pan fry until browned or crisp. Mix the lardons with the main stuffing mixture. This lets the lardon flavor become a separate element. Hint: If using ham or Canadian Bacon add a bit of butter or a touch of oil to promote the browning and crisping. The Lardons Add a good splash of balsamic vinegar to taste. Remove stuffing from heat and add sparse amounts at a time of seasoned bread crumbs just enough to add body to the stuffing and contribute a bit of binding. No need for any egg as the oils and breadcrumbs are sufficient binder. Finished Stuffing Spoon the stuffing into the mushroom caps and compress gently. Place on the grill at 400 degrees indirect for about 20 minutes. Sprinkle some shredded mozzarella cheese on top of the stuffed mushrooms and cook for another 5 minutes or until cheese is starting to brown. You can also set them over direct heat as part of the cook near the end for a bit more toasting underneath. Add a wood chunk too...I used some pecan. Mushrooms Ready for Grill GRILLED SALMON One large side of salmon filleted with skin on. The Wild Salmon (1.9 lbs) Marinade & Glaze Mix to together the following into a flavorful marinade – adjusting proportion by tasting. The largest ingredients are the soy and the sesame oil. Reserve about ¼ of marinade for use at the grill. low sodium soy sauce, Sesame oil Vietnamese fish oil, Mirin, powdered ginger (or grated fresh), garlic powder, onion powder , squirt of Sriracha cane syrup (or rapadura or brown sugar) splash of cooking oil. For the Marinade More For the Marinade The Marinade Let fish marinate for up to 4 hours in fridge (periodically spooning marinade over the fish) Just before grilling dust fish lightly on both sides with a Cajun seasoning blend (optional) Ready for the Grill Use oiled grilling basket or oil the hot grill well to prevent sticking. I prefer the grilling basket as it makes handling the fish so much easier. Grill over direct medium heat (350 -375) basting the flesh side with reserved marinade. Do not over cook. Maybe 8-10 minutes total depending on thickness. Alder is a good wood, but this time i used pecan. Occasional bits of charring on the fish flesh is desirable. In other words - it makes it taste good! Hint: For use of in the Kamado, I cut off the long handles on a grilling basket so it would fit inside with the lid shut. Note: On this cook I did not use the basket - and I wish I had! Additional Note: Save the grilled skin and cut it into medium size pieces and fry in hot skillet in its own oil to make “salmon skin crispies”. Man that tastes super! This you gotta try. BLACK RICE The meal was complemented with black rice prepared according to package directions on the stove top. Black Rice Package Black Rice Looks like This SERVE & ENJOY On the Platter and Ready to Go On The Table Beautiful Fish & ‘Shrooms Yummm! I hope this gives you some incentive to grill salmon and/or fix stuffed mushrooms in you Kamado.
  4. Kentucky Fire Chicken I was inspired by the recipe for Kentucky Fire Crackers to make this marinade for chicken. 1/2 Cup of hot sauce 3/4 Cup of water 2 Tablespoons of oil 1 package of Hidden Valley Ranch seasoning mix 1 1/2 teaspoons of garlic powder 2 Tablespoons of crushed red pepper Mix well. Marinade chicken for at least an hour. Seasoning for the chicken. Apply when placing the meat on the grill. 1 part seasoning salt (recipe to follow) 1 part Hidden Valley Ranch seasoning 1/2 part chili powder 1/2 part granulated sugar 1/8 to 1/4 part cayenne (if not in your seasoning salt) Cook the chicken at 375F-400F for crispy skin until desired doneness. I added water because I want a marinade and I do not want to "pickle" the meat. Add more hot sauce if you desire. I prefer wings and thighs. I cook them on indirect heat until they are very well done (190+ F). I want the meat to pull easily from the bone. This marinade should work well for breast meat as well. I make a a house seasoning (salt) that contains cayenne pepper. If you use one off the shelf, add the cayenne as per your taste. Here is my "house" seasoning recipe: 1 part salt 1 part onion powder 1/2 part black pepper 1/2 part white pepper 1/2 part granulated garlic 1/8 part cayenne pepper Thanks for looking!
×
×
  • Create New...