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Found 7 results

  1. My test run on Potato bread with roasted onion was very successful. I used red onion and sliced them very thin and coated lightly with olive oil and then roasted them on my Kamado Joe Jr, and after that roasting was finished I also roasted yellow potatoes on my Kamado Koe Jr. After the potatoes were done, I mashed them and allowed them to cool. One thing I noticed was after adding the roasted onions to the final dough as it got incorporated into the dough it increased the hydration of the dough making it very sticky. Hydration of dough before roasted onion added was 60% but after after roasted onions incorporated the dough felt like 75 to 80% hydration.
  2. Test run on Roasted Potato bread with Roasted Garlic was successful. I forgot to spray plastic wrap with oil and as a result top of loaf stuck to wrap which is why loaf top looks the way it does, and why the loaf is more square. After removing the stuck wrap, the top collapsed about 1 inch so I gave an extra 10 minutes to proof before baking on my Kamado. Taste and texture very good. I think if I were to pair with about 2% rosemary the resulting loaf might be excellent in flavour, very happy with this test run. Garlic flavour very good and not overpowering. Next week my test run will be with Roasted Potato bread with Roasted Onions.
  3. Rosemary roasted potato bread - test run successful. Hydration 61%, fresh rosemary at 1 %, hard red spring whole wheat flour at 15%, Hard white wheat artesian flour at 85%, roasted potatoes at 25%. Taste is very nice, rosemary not overpowering, Might try again at 2% later next year. Still need to improve my shaping so line in bottom not visible. If this was entered in to bread baking contest I would lose some points. Everything else would score decently. This is another success as far as I am concerned for taste, crumb, texture and moisture. Temperature outside was -9C, Made sure final dough temperature after final kneading at 75 F.
  4. Here is my test run on Roasted Potatoe bread, hydration is 61% with Hard white artesian flour 85%, 15% whole wheat flour from hard red spring wheat and 25 % roasted yellow potatoes. I still need to practice fendu shaping, you can see in picture fendu shape not right yet. The dip in middle needs to more like a u shape. Only Pate Fermentee was not in pictures otherwise all other ingredients where. Taste is very nice with roasted potatoes as part of the bread.
  5. For the "Let's Take Sides Challenge! " I decided to try Gouda and Jalapeno stuffed tater bombs to go with a maple/sriracha glazed ham. Most of the ingredients. I used an apple corer to make a hole completely through the potatoes and stuffed them with jalapenos stuffed with Gouda cheese and wrapped the spuds in bacon. ( Some of the smaller yukon golds I stuffed with a dragon cayenne pepper inside the jalapenos but they were scarfed down before I could get a photo.) Added some olive oil, salt and pepper and wrapped them in foil. While the ham was getting pretty on ole smokey I put the tater bombs on Jr. at 325-350 for around 40 mins. I hate to waste the residual cool down heat of ole smokey so I put a couple of the large tater bombs on her after the ham was done. Plated pics Thanks for looking. Merry Christmas and Happy New Year!
  6. My beloved spouse staged an intervention, she said I was spending too much time fixing Kamados, and not enough time cooking on them. She was right. Today, a complex cook across three Kamados is underway. On the menu: Cornish game hen, stuffed with red/white/black rice, quinoa, bell peppers, mushrooms, black forest ham and onions. External rub is my standard poultry rub. Kamado used: Primo Oval Junior, set for 325. Pretzel style rolls were made. This involves boiling the dough in baking soda to get the chewy character in the crust. I failed to catch them at the right part of the rise, but the flavor is quite good. Kamado used: Kamado K7, set for 350 Seasoned potato slices with truffle oil was prepared as well. Kamada used: Kamado k7, set for 350. Mock Sous Vide Asparagus was seasoned, tightly wrapped in foil, and cooked at a low temperature to approximate sous vide Asparagus. This should allow me to get the tenderness and firmness which is hard to achieve through any other method. Kamdo used: Kamado Joe Big Joe, set for 225. The final completion of this cook is Crème Brulee, prepared in a way which has never been published anywhere. Classical crème brulee is cooked in a water bath, which provides a stable/low temperature to bake in. The key thing to know is, the custard is "done" when it's core is 175 to 185 degrees. I realized with good temperature control, and a low temperature cook, Hot spots could be avoided, and a uniform temperature could be achieved throughout the entire custard. To this end, ceramic baking plates were put in (no water bath was used), and the Brulee was cooked at 225. The brulee was pulled at a core temperature of 185, then put in the fridge for final set. Kamado used: Kamado Joe Big Joe, set to 225.
  7. Chicken Afritada Kamado Style Mrs. Smokehouse had set out some chicken breasts from the freezer to thaw and also announced the bowl of potatoes on the kitchen counter were about to sprout (well it is summer in Georgia) and that became the starting point for this dinner cook. Kinda like opening the surprise basket on “Chopped”. I knew I wanted to include tomatoes and that I wanted something different. So after some thinking and a bit of internet searching this was the result…. The basic of this cook is a Fillipino recipe… http://www.filipinofoodrecipes.net/chicken_afritada.htm Now being from Louisiana originally, I just had to expand the ingredients to include celery along with the bell pepper and onion (i.e., the Cajun trinity) and the few green onions in the fridge also went along for the ride - why not. However, I did not want this to head in a Creole direction so I restrained myself on other ingredients I might have added. I did add some fresh sprigs of thyme also lurking in the fridge, a bit of cayenne pepper and some Lea and Perrins along with the Vietnamese fish sauce that was eventually located in the back of the fridge. I did two separate things with the bell peppers (and did not use the red bell pepper as none were in the fridge). I did a chopped bell pepper to put in initially with the sauté and then the remainder as bell pepper strips was added towards the end. A look through the freezer revealed some pulled pork and a portion of that was added towards the end of the cook for an additional flavor dimension. The Ingredients It turned out I used the peeled tomatoes and added a can of crushed tomato instead of the tomato paste in the next photo. About half the broth carton was the right amount - most of the half carton initially and a bit more during the cook. I used all 4 lbs of boneless skinless chicken breasts. The dish will be a great leftover meal. Into the Dutch oven (love the 7.5qt capacity) Started on the stove - sautéed the veggies in a bit of coconut oil and butter, then added chicken and potatoes for a few minutes, and finally the tomatoes and broth and seasonings – bring to light boil and (carefully with a lid on the pot) transfer to the Kamado. On Big(Red)Joe - (Junior was being shy and hiding) Cooking Away Done! Let’s Eat The Interlude While waiting for Joe to do his part of the task with the food bubbling away in the 7.5 qt Lodge dutch oven, we enjoyed some classic New Orleans Sazerac cocktails on the screened-in veranda while a rain shower came and went. Of course the rain started not long after I lit Big(Red)Joe but no mind – I just rolled him under the other covered porch area. The Sazerac Other Notes I started this dish on the stove inside and then transferred it to Big Joe for the main cook. Easier to start it on the stove and save baked forearms while getting it put together on the 400 degree Kamado. Cooked indirect with no lid on the Lodge at 375-400 degrees with pecan wood giving a generous smoke element. Keep an eye on the liquid level and consistency and add more broth if necessary. Cook time on Big(Red)Joe was about 40 minutes. The potatoes being older just needed the extra time to get tender but not overcooked. Since I cut the chicken in larger pieces it all worked out. Because the dish already had potatoes and we did not need the extra carbs, it was not served over rice but just enjoyed it right out the pot. This was a nice change of pace meal and a very good dish – albeit one that does not carry a heavy seasoning. We will be making this again. We all thought this basic dish idea would also be good with a very firm fish in place of chicken or with turnips in place of the potatoes. Either of those approaches would probably require altering the cooking time and the point in the cook when specific ingredients might best be added to the pot.
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