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Found 10 results

  1. The Guru Moderators Challenged me to create a “Weave Your Way Through May”. I thought long and hard at what I could create. Create something delicious by weaving ingredients together? At first, I thought I kept thinking and then came to the “point” where an idea “stuck” with me. If I had the correct ingredients then I studied up on my past cooks and if you will I’ll provide you with a little educational reading and show you I assembled most of my ingredients Greased up my CI pie pan with some Crisco. Did my crust weave in it but it looked a bit (Not my best work. I should’ve done this on the glass pie dish like last time but since the crust won’t show this was no biggy) Now I placed the glass dish in the CI dish to try to control shrinkage and keep its shape. Now place it upside down on the kamado to let the bacon grease drain. I let it cook this way for 30 minutes. While that was cooking I whipped up the egg, milk, sour cream and Bisquick Once the bacon crust was cooled I placed in a layer of thinly sliced potato. Now some slivered onion and then the Hatch Chiles. Now I added half the egg mixture and 1 cup of cheese. I repeated this process and placed it on the kamado for 50 minutes at 300 degrees. Here it is after 50 minutes. I thought we could clink our glasses in a toast but alas it still wasn’t alive like I wanted so I threw a little temper tantrum. It needed one last ingredient So I added a bacon weave on top of mostly already cooked bacon and cooked it an extra 10 minutes. (Didn’t want to deal with the shrinkage or the extra grease) and in a last desperate attempt, I yelled out Here it is after the additional 10 minutes. IT’S ALIIIIIIIVE!!!!!!!!! Close-up with flash. Without flash. Today I cut a slice and heated it up for breakfast. It was so delicious it had me dancing! THE END!
  2. Here are most of the ingredients. Start by making up some graham cracker crust. Ingredients: 1 package graham crackers 6 tbsp. melted butter 1/3 cup sugar ¼ tsp. cinnamon 12 slices bacon 4 jalapeños sliced into rings Start by putting 1 package of graham crackers into a food processor to make crumbs. Now add the sugar and cinnamon and blend. Pour this into a mixing bowl and add the melted butter and mix until blended. After smearing my CI pie pan with some butter flavored Crisco I press in the crust. [/url 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. Now I make up the cream cheese pie filling. Ingredients: 4 pkgs. (8 oz. size) cream cheese, softened 1 2/3 cups sugar 2 eggs ¼ cup cornstarch 3 tsp. vanilla ¾ cup heavy cream To make filling: In the large bowl of an electric mixer, beat the cream cheese until very creamy. Add in the sugar and cornstarch gradually while beating at medium speed. Add eggs one at a time until completely mixed in. Add the vanilla and heavy cream and blend together. Pour into pie shell and bake at 350° for 35 – 40 minutes or until pie is set (may still jiggle slightly in the middle). Let cool on wire rack and then in the fridge to firm it up. Now the pie goes into the kamado for 40 minutes at 350. Here is the result. Now the Topping. Ingredients: 1 cup raspberries 1 cup sugar ¼ cup cornstarch 2 tbsp. raspberry chipotle sauce (from Costco) 2 tsp. finely chopped jalapeños (without seeds) ½ cup water 2 jalapeños sliced length wise into quarters To make topping: Crush the raspberries in a small saucepan. (Hold back at least 9 for decoration) Add to the raspberries the sugar, cornstarch and raspberry chipotle sauce and blend well. Stir in the water and jalapeños. Cook over medium heat until mixture has thickened. Boil and stir for 1 minute. Set aside to cool to room temperature. After letting the pie cool to room temp and then in the fridge I spread on the cooled Raspberry Jalapeño topping mixture and top with jalapeños and raspberries. And decorate. Plated shots. Observations: There were definite layers of flavor as I took a bite. At first it tastes pretty much like a standard cream cheese pie with fruit topping but shortly thereafter you get some of the Chipotle in the topping followed by the jalapeños and ending with the bacon. I was going for an ABT type of flavor and where it wasn’t exactly like an ABT it was a very good and unique flavor. My wife liked it but would have preferred that I leave the bacon (not much of a meat eater) and the jalepeño out of the bottom and just had the spicy sweet topping. It would have been good this way but the layers of flavor wouldn’t have been there.
  3. Part of getting ramped up for Thanksgiving means time to try out some different ideas and recipes before the big day. I ran across a simple pie crust recipe which seemed worth trying. --Recipe-- 2 cups sifted flour (bread flour, which was finer and higher in gluten was used). 1 teaspoon of salt (Kosher salt was used) The recipe called for 5 to 7 tablespoons of water, due to my flour choice, 8 tablespoons was used instead 2/3 cup Crisco or Butter (Crisco butter-flavored sticks were used, it provided the butter undertones, but the classical lard-crust texture). The fillings on the first pie was apple and the second pie was blueberry. The apple pie filling had cinnamon, nutmeg and allspice added. The blueberry pie filling was essentially stock. Both of the pies had a standard egg-wash applied (one egg and one tablespoon of water whisked, then brushed on). The apple pie had some cinnamon tossed across the crust in a couple of strips, as well as sugar sprinkled all over the top. Both pies were made in cast iron, with the top of the crust below the top of the cast iron, this prevents the edge of the crust from burning without adding foil. They were cooked on the #KamadoJoe Big Joe, with the diffusers raised to the X-Rack at 350 degrees F. Coconut (Coshell) charcoal was used to provide the smokeless heat. A burn-off had been done to get the last of the oils from previous cooks baked out of the Big Joe. Pies were pulled when the crust had turned golden and the filling was bubbling. Pictures below:
  4. A week ago my beloved spouse had to work. She asked a meal be waiting for her when she returned after a long day. I decided to whip up some Shepherd pie (technically rancher pie, as T-Bone meat was used instead of mutton). About three pounds of T-Bone steaks were hot-smoked on the Joe Junior at about 300 degrees. They were simply seasoned with salt and pepper. The goal was to get the steaks to rare/medium-rare (as cooking was going to continue when the cubed beef was simmering with the vegetables). A selection of classical vegetables (Onion, Carrots, Mushrooms, Corn and Peas) were simmering in beef broth and red wine (with Oregano, Garlic, Salt and pepper) while the T-Bones were smoking. Peeled red potatoes were put on the boil to make the mashed potatoes. A casserole dish was generously coated with sweet cream butter. The mashed potatoes were made with 2/3 of a 8 ounce block of cream cheese, 8 ounces of sweet cream butter, a bit of chicken broth and half-n-half. The casserole dish was lined with the mashed potatoes, then the (drained) simmering vegetables and T-Bone cubes were added to the dish. A quick roux was made, and the broth from the simmering was added to the roux to make a very thick gravy. The gravy was put over the simmered meat and veggies. A cap of mashed potatoes was put over the top of the filling. The whole thing was then put on the Big Joe, which was cruising at 375, until the Mashed potatoes turned golden and crispy (about 1 hour). The smoky meat flavor added a rustic character to this classic cottage dish.
  5. SINFUL Recipe: 2 pre-made pie crusts (or make your own from scratch if you like) 5 cups (approximately) of fresh peaches, peeled and sliced 2 tbsp butter 1/2 cup white sugar 1/2 cup brown sugar 1/4 cup Gran Marnier (or Triple Sec or any orange flavored liqueur) 1/4 cup Amaretto (or any other almond flavored liqueur) 1/2 tsp ground cinnamon 1/4 tsp ground nutmeg 1 tbsp corn starch 1 beaten egg and 1 tablespoon of water for egg wash Melt the butter in a pan over medium heat. Add the rest of the ingredients except the peaches. Stir continuously until the syrup gets thick. Reduce the heat to low and toss the peaches with the syrup and set aside. Line the bottom of a 10" cast iron pan with one of the pie crusts. Place the peach mixture in the pan and top with the remaining pie crust. Baste the top of the crust with the egg wash and score the top crust for venting. Cook at 350-375 until golden brown on top - 30 minutes or so.
  6. On the cook today (while SWMBO is working away), is Brined Seasoned Chicken thighs in white wine sauce. Kamado Joe poultry seasoning was used, along with an alcohol free white wine as the simmering base. Additionally, roasted fingerling red potatoes drizzled with black truffle infused oil, liberally sprinkled with Kamado Joe Vegetable seasoning. Lastly a Apple-Blackberry pie, prepared with an orange tequila and Jack Daniels honey sauce is prepared. The mixture of Apple, Orange, Honey, Blackberry and various spices will give the pie a complex taste which should stand up to any main course. The apples and berries were simmered separately and then combined in the pie shell. The sauce was thickened with corn starch prior to pouring over the fruit in the shell. All three dishes are currently on the Kamado Joe Big Joe using the extended rack and ceramic stones to even out the heat.
  7. With Granny Smith apples on sale and seeing all the recent Apple Pie cooks, I decided to give it a whirl. Reviewed John’s video and our go to recipe and made a few tweaks and came up with this below. I took 6 Granny Smith’s and 4 Fuji’s. Peeled them, sliced them thin and placed in a large bowl. Here are the ingredients: Juice from 1/2 lemon (squeeze over apple slices) 1 cup sugar 2 tbsp. flour 1 tsp. cinnamon 1/2 tsp. ground nutmeg 1/2 tsp. ground clove 2 tbsp. milk 2 tbsp. butter Combine the dry ingredients in a bowl and mix well. Now pour over apple slices, stir and set aside. Now spread out your pie dough in a greased C.I. pie pan and poke a few fork holes in the bottom. And fill with the apple filling. Cover with the other half of the dough. Crimp the edges and cut some holes in the top crust. Now brush with some milk and then sprinkle with some sugar. I had lit my kamado and set it up for indirect cooking. I let it preheat to 372 and then placed the pie in the center for approximately 1 hour. And here it is all done and browned up. And plated with some vanilla ice cream. Yum!
  8. Inspired by @Freddyj - my wife and I decided to make John Setzler's 'Kamado Joe Cast Iron Pan Apple Pie.' We utilized fresh apples from our Granny Smith tree in the yard (we'll be making tons of pies) and purchased a Kroger ready made crust in the refrigerated section. It turned out really good and only lasted 2 days between my Wife, my Daughter, and myself. Kamado Joe Cast Iron Pan Apple Pie
  9. I've never baked a pie. Ever. If I'm going to try, however, I'm gonna go all manly and use some cast iron and charcoal to do it!! The recipe is simple...melt 1/2 cup of butter in the skillet, and mix in one cup of brown sugar with the melted butter and whisk. Put one premade pie crust in, layer of apples, 1/2cup of sugar, 1 tbs of cinnamon....another crust....another layer, sugar, cinnamon, etc....then top with a third crust, and cut vent holes after brushing with butter, and sprinkling on cinnamon. 45 minutes at 350º and BAM!! You're a hero! i used my deflector set up and put it on the warming rack to keep direct heat off the bottom. I don't think, however, it made enough difference to worry about putting it right on the grate. I apologize for crappy cell phone pictures, but I was SOOOO ready to eat so I didnt break out my real camera. It had just a hint of smoky flavor in the crust, and was flaky with a bit of a crunch!!
  10. 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.
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