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For a beautiful mid-week dinner I decided to pick up some cod from the local grocery store and roast some white new potatoes my wife picked up from the farmers market. I set the Big Joe up with a half-moon grate on the lower tier for the fish and then kept the other half at the higher tier for the potatoes. Brought the Big Joe up to 350 and had my stone dish getting to temp before adding the potatoes. Just before I got the the KJ going, I started soaking my cedar plank. On the fish I mixed up a rub that I've used before: 1 tbs chopped parsley 2 tsp olive oil 1 tsp chopped garlic Salt and Pepper (I use a grinder for both of these, so probably a teaspoon or so of each) That was enough for a light coating on 4 small cod filets and in the opinion of those who ate, was the perfect amount. For the potatoes, I cut them in half and seasoned them with: 1/4 c olive oil 3 tbs chopped parsley 1 tbs toasted garlic and onion seasoning Once the grill came to temp, I added the potatoes and let them cook for 20 minutes before adding the cedar plank fish. The final result was fantastic which we paired with a spinach salad and a glass of chardonnay.

If you are looking for a super side dish to serve at your next barbecue meal, look no further! Try this fantastic pepperoni potatoes au gratin recipe! Recipe: 3 thinly sliced russet potatoes 2 cups milk 3 tablespoons unsalted butter 3 tablespoons all purpose flour 1 tablespoon granulated garlic or garlic powder 1 tablespoon onion powder 1 dash black pepper 1/2 teaspoon salt 1/2 cup grated parmesan cheese 3-4 cups grated cheddar cheese Preheat your grill to 400°F. In a small saucepan, melt the butter over medium heat. Add the salt and flour and increase heat to medium high. Wisk constantly until the mixture turns light brown in color. Add the milk, garlic powder, onion powder, and black pepper and bring just shy of a simmer. Remove from heat and set aside. In an oiled 10" cast iron pan, place a layer of potatoes on the bottom. Sprinkle on some parmesan and cheddar cheese. Repeat layers until all the potatoes are in place. Pour in the milk and butter mixture. Top with another layer of cheddar cheese (and pepperoni if desired). Place on the grill uncovered for 15 minutes. After 15 minutes, cover loosely with foil and cook for another 45 minutes. Remove the foil and cook for a few additional minutes or until the top looks as brown as you might like. Remove from the grill and let cook 10-15 minutes and serve!

It is time to work through the frozen meat in the freezer. Out came the whole chicken! I crushed up garlic, thyme, rosemary, chives, and oregano with salt, pepper and olive oil. The herb mixture was rubbed under the chicken skin, then the chicken was roasted at 375 F for 2 hrs. The red potatoes were cut up with an two onions, tossed with salt, pepper and olive oil, and placed under the chicken. The remaining tomatillos, peppers, onion, and garlic you see in the photos went into an amazing salsa! The chicken was good, the potatoes were amazing!

Mother's day is here, and I am sure everyone is scrambling for their cooks. On the Big Joe today is Cornish game hens stuffed with seasoned rice, portabella mushrooms, red/yellow/green bell peppers and sweet onions. Roasted red potatoes which are prepared with butter, olive oil and KJ vegetable seasoning were sliced up and put on the top rack. Four ears of corn on the cob were coated with honey, seasoning and butter are resting on the top rack as well. Everything is cooking along nicely at 350 with some light apple wood smoke.

A quick cook on the Big Joe while the wife was at work. Petite Sirloin steaks, Hasselback potatoes. Accompanied with French bread with parmesan butter and a garden salad.

Kamado Joe Hasselback Potatoes 4 to 5 Russet Potatoes (prepared as shown in the video) Baste Ingredients: 1/3 cup extra virgin olive oil 4 cloves finely minced garlic 1/2 tsp dried thyme 1/2 tsp rubbed sage 1/4 tsp black pepper 1/2 tsp your favorite bbq rub Extras: Sea Salt Grated parmesan cheese Directions: Preheat your grill to 425°F and setup for indirect cooking. Combine the baste ingredients. Prepare your potatoes as shown in the video and then baste with the oil and seasonings. Place in a grease iron pan and cook on the grill for 30 minutes. Baste with remaining oil and seasoning mixture. Cook for another 20 minutes. Sprinkle sea salt and grated parmesan cheese on the tops to taste and cook for another 10 minutes. Remove from the grill and cool for 10 minutes... serve HOT!

Before we left for vacation we went to a pot luck get together. We brought Roasted veggies. I cut up red potatoes and some broccoli and tossed it in a bowl with some basil EVOO, dried thyme, some fresh ground pepper and garlic sea salt. I spread this out in a lipped cookie sheet lined with foil and placed it on the kamado at 325 for 20 minutes. While that was cooking I cut up some red onion and a red, orange and yellow bell pepper and tossed it in a bowl with some basil EVOO, dried thyme, some fresh ground pepper and garlic sea salt. I then spread this out on top of the semi cooked potatoes and stirred it in. Cooked an additional 20 minutes and it was done. No finished pics as we were running late but everyone loved it. Thanks for looking.

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.

Ever have one of those days where you're just not really feeling it? Today was that day for me. H really wanted steak tonight. I didn't particularly want red meat, but he did. So I sent him to the store for steak, expecting him to come back with a couple of strips or something like that. But nope - he showed up with a huge hunk of sirloin. It was a beautiful piece of meat, but not what I was in the mood for. Oh well ... foraging onward. I'd already par boiled a bunch of new potatoes and sliced onions to brown. The potatoes were "smashed" on a lightly oiled griddle, sprayed with olive oil, and sprinkled with salt and pepper. The onions were sliced, sprayed with oil, and put in my favorite CI pan: The onions finished first: But the potatoes were only moments behind: In the meanwhile the meat had been sitting with a nice salt and pepper rub on it: And I can't believe I don't have any pictures of it on the grill, but it was getting late, and darker, and ... well. Oops! Still - dropped the grate down, cranked the grill up to 550° and gave it 6 mins per side. I tried the board sauce idea (thanks @jackjumper101) - nothing fancy, just some olive oil, a little salt, some of the remaining cracked black pepper - and let the steak rest for 5-6 mins. Then slicing! It turned out well, the flavor is good, it has a lovely crust. H has had 2 servings and is already dreaming of steak sandwich tomorrow. Me, I plated mine with some potatoes (sprinkled with cidar vinegar), some onions, and spinach salad. It was good. So maybe I'm not as "meh" about it as I thought I was. [And a little 30 Days administrata here: I'm going to be AWOL starting tomorrow around 1 p.m. - so the 30 Days will resume on Sunday after I've recovered from the wedding! ]

Today was a crazy day to end a crazy week of work. H had planned to be at home tonight, but is having girlfriend issues so jetted out around 5. Me? I decided that after a weeks worth of cooking, I needed to clean the grill. So I dumped the rest of the 365 lump (Whole Foods brand) into the gril and lit it up. I pegged the grill at 750° .. I could feel the heat halfway across the patio. While it was doing it's high-heat thing, I prepared a layer of potato, a layer of onion,and a layer of Aidell's chicken jalapeno sausage. About 2/3 of a bottle of beer and some garlic and it was ready: When the grill cooled down to 550, I opened it up (careful burping!) and put my potatoes and onion and sausage on the grate. An hour later, the grill was down to 350 and here's what I had: Plated with a salad, it makes a great single dinner. Plus the grill is clean and ready to go for the weekend!!

Potatoes beef butter sour cream milk cheese

I had a rain check for some .99 lbs. turkey breast so I bought a couple yesterday. I fired up the Akorn today and put butter all over it and covered it in Montreal Chicken. I also threw on some potatoes that would end up being mashed pototoes. Here is a plated shot of sliced turkey, mashed potatoes and gravy, cornbread stuffing and escalloped corn.

Birthday Pork Chops, Shrimp, and Potatoes. My father, uncle, an daughter's birthdays are all within two weeks of each other, clearly this call for a family get together. I also baked a few loaves of whole wheat bread and a birthday cake, but they were not on the Joe, so we will not focus on them... Others brought roasted cauliflower, Persian salad, and ice cream, they deserve credit for helping the night come together as well. The pork, potatoes, and roasted garlic were in the joe at direct at 375. Preheat joe for 30 min to get rid of bad VOCs Baked potatoes Wash and pierce the shin on russet potatoes. Wrap in Al foil with a splash of olive oil, salt and paper. Cook for 1 hr wrapped, unwrap when the pork chops are added, go for another 30 min. Roasted Garlic Cut the tops off heads of garlic, pour a tablespoon or two of olive oil over the tops. Bake in CI skillet for 45 min. Here are the potatoes and garlic cooking away... Pork chops: First off, the brine, I know amazing ribs does not recommend wet brining, but I have never reach the flavor profile I achieve with wet brining any other way. Brine: 8qt or larger stockpot. 1/2 gallon water 1 cup kosher salt 1 cup sugar Bring to a boil to dissolve the solids. While cooling add 1/4 cup dried rosemary and 2 tablespoons onion powder. Pork: 1 cryovaced pork loin from costco, cut into 1.5 inch pork chops by hand. Pork glaze 1/2 cup molasses 1/2 cup mustard I don't think I can fit much else on the joe... Once the brine has cooled to room temp add the pork chops. Mix by hand. Add ice to the top. Brine for 1 hr. Remove from brine and add to grill. Glaze the top of the pork. Cook for 10-15 per side over a couple onions and pecan chunks, both added to the hot coals right before the meat went on the grill. Cook to an IT of 140 Grilled Pineapple... Surprise dessert addition. Several people liked it with the pork. The pineapple was cut into 1/4 in slices and placed on the grill whole it was warming up for the shrimp. The grill ramped from 350 to greater than 600 during this phase. My goal was to add a little color. Sorry no time for pictures of this. Shrimp 3 lbs Costco U13 tiger prawns 2 tablespoons sesame oil 2 tablespoons peanut oil 1 teaspoon salt 1 teaspoon pepper Let shrimp sit for 30 minutes After the pork was complete open the top and bottom vents to heat up. I was going for anything above 600, I also wanted to see how hot I could get the joe. We can save that for another topic... Cook the shrimp for 2 minutes per side. Yumm... Lastly thanks to everyone who gave me advice in the last week for this cook.

I woke up this morning to -46 degree wind chill! Later that morning my wife says are you going to grill today, so that was all it took. I had nothing else to do since work was called off because of the weather so I fired up the Akorn and put on some potatoes that she had sliced up, then threw on some boneless pork chops. Then she said how about some pizza while you are at it: Pizza #1 peppers and mushrooms Pizza #2 hot and spicy sausage and pepperoni Pizza #3 hot and spicy sausage, pepperoni, mushrooms, and peppers

Set up for dual heat zone cooking with my Lodge Fajita Skillet with potatoes and duck fat over the warm zone, and pork chops over the hot zone: porkchopsand duckfatpotatoes by ski_freak1, on Flickr

I like to make my Hot Crash potatoes on a small fajitas type cast iron skillet. First I cook two pieces of bacon on the skillet on my CGK while I am boiling two medium size red potatoes on the kitchen stove.Cool and crumble the bacon. When the potatoes are fork tender, place them on the skillet with the bacon grease on it and crush the potatoes with a masher of some sort. Season the potatoes with S&P, onion powder, add a few bits of butter, top with grated cheese and the crumbled bacon. Put back on the grill and heat indirectly till the cheese is bubbling. Serve with a dollop of sour cream and enjoy.

I have made a lot of rounds of French Fries trying to come up with the taste and texture that I enjoy. This technique is closer than anything else I have ever tried. Ingredients: 2 big ole taters salt, seasonings to taste Directions: Cut the potatoes into 1/4" to 3/8" wide strips. Wash them thoroughly with cold water and soak them in a cold water bath for at least 5 minutes. Drain and dry as much as possible. Put them in 275 degree oil for about three minutes. Remove from the oil, drain on paper towels and let sit for 20-25 minutes to cool to room temp. Place the fries in an air tight container and put them in the fridge for at least 90 minutes and for as long as four days. When you are ready to cook the fries, preheat your oil to 375 degrees and put the fries in for 7 to 9 minutes or until they have a consistency and color you like. Drain and serve hot! This recipe is adapted from the book "Wicked Good Burgers" by Andy Husbands and Chris Hart.

Veggie Scramble, Potatoes O’Brian, Bacon & ABT’s First I gathered the Ingredients: (Allot of the veggies are from my garden) 5 Eggs 5 medium Red Potatoes (Chopped) 3 small to medium Zucchini’s 1 Huge Green Onion (Chopped) 1 Red Bell Pepper ¼ medium Yellow Onion 1 medium Tomato Salt, Pepper & Hot Sauce (Cholula) to taste. Bacon Feta Cheese Here’s what is left over from my Ribs cook on Friday. Stirred it up, rearranged some pieces and lite it. When I light my kamado my girl knows where to park it. I fried some bacon up for the Bacon Grease in my CI skillets. Onions & Bell Pepper in my 12” CI skillet the direct. After 5 minutes add the Potatoes. And now the Veggies for the eggs. Bacon is also going now I moved the Potatoes to my Gas Grill Stove Top. And start the Veggies for the eggs in my 10" CI skillet After 5 minutes (Grill was very hot!) I add the eggs After 2 minutes I add the Minced Green Onion & Tomato After 2 minutes I plated it for these Money Shots. It was delicious and my wife also loved it!

Buffalo Chicken Nacho-Style Potato Chips Well today I was in the mood to try something new. So I decided to cook some Buffalo Chicken Nacho-Style Potato Chips. This is quite simple appetiser to make and its pretty quick to put together and pretty yummy!! This recipe also uses Dizzy Pig Jamaican Firewalk which gives it a nice little punch of heat! When I started cooking I noticed that I was out of scallions onions so I had to do this recipe without them. Ingredients: - 1 chicken breast - 6-8 slices of bacon, cooked and crumbled - ¼ cup sour cream - 3-4 teaspoons of buffalo wing sauce, adjust to your taste - ½ cup bleu cheese - ½ cup scallions, chopped - homemade potato chips or regular ones - Dizzy Pig Jamaican Firewalk - 1/2 cup grated mozilla cheese optional Directions: 1. Pre-heat your BBQ to 375 degrees Fahrenheit 2. Season your chicken breast with Jamaican Firewalk from Dizzy Pig Rubs and cook until no longer pink on the BBQ grill. Set aside and allow to cool, then shred. 3. Tinley slice potatoes ( I prefer red potatoes or russets) into tin chip slices then seasoned them with a little Jamaican Firewalk from Dizzy Pig Rubs (put rub to taste and remember Jamaican Firewalk packs a punch of heat) and cook them in a frying pan with a little bit of canola oil till they are golden. If you're in a hurry you can fry them in the deep fat fryer or use regular plain chips! 4. For Kamado Joe owners put the heat deflector with the stone in the top position and place pizza stone on top. For Big Green Egg users place the plate setter with legs down with pizza stone. For regular propane or other charcoal BBQ place pizza stone on top of Grill. 5. Now you want to bring BBQ temp to 425 Degrees Fahrenheit and let the heat settle. 6. In a small bowl mix together sour cream and wing sauce. 7. Lay potato chips on Pars man Paper with little to no overlap. Drizzle with wing sauce and then top with chicken, bacon, bleu cheese, scallions, and optional grated Mozilla cheese. 8. With Pizza peel place on the BBQ pizza stone with lid close for 6-8 minutes or until bleu cheese starts to bubble. NOTES: If you don't like using store made rubs you can use the following rub recipe which I also find pretty good to use with this nacho recipe. Basic Chicken Rub Ingredients: · 1 tablespoon onion powder · 1 tablespoon garlic powder · 1 tablespoon salt · 2 teaspoons whole mustard seeds · 1 teaspoon sage · 1 teaspoon thyme · 1 teaspoon paprika · 1 teaspoon black pepper Now mix all the ingredients and store in air tight container. It can keep for up to six month! Happy Grilling!