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  1. Thanksgiving is rolling up on us once again and I wanted to do another Smoked Turkey video with a bit of a different flavor profile this year. This recipe definitely stands up and shouts! Brine Recipe: 2 gallons of ice cold water, divided 1 cup kosher salt 1/2 cup sugar or brown sugar 2 tbsp fresh thyme 1 tbsp ground mustard 1 tbsp peppercorns 1 tbsp granulated garlic 2 tbsp dried onion flakes 1 cup hot sauce (I use Frank's) Take about 8 cups out of the 2 gallons of water and put it in a small stock pot. Dissolve the salt and sugar in the water over low heat. Once that is dissolved,
  2. Here's my most recent fish cook... .turned out fantastic! Smoked Salmon Recipe: 1 large salmon filet cut into 4 or 5 pieces 2 cups brown sugar 1/2 cup kosher salt 1 tablespoon black pepper Honey to glaze The day before: Mix your brown sugar, salt, and pepper together and cover the bottom of a 9x13 baking dish with it. Place your rinsed and dried salmon filets on top of the sugar mixture and then cover the top of the filets with the rest of the mixture. Cover and refrigerate for 8 to 12 hours. Cook day: Remove the salmon filets from the brine. Rinse thoroughly and pat dry with
  3. Here's a very simple method for roasting whole potatoes on the grill. No use of foil or other gimmicks of any sort. Just oil them and cook them. Ingredients: Whole potatoes oil to rub them Instructions: Depending on time allotted, cook potatoes indirectly as shown below, Smoking: 225-275 deg, 3+ hours (THE BEST OPTION FOR FLAVOR!) Roasting: 275-350 deg, 1.5-3 hours (Second best option) Baking: 350-450 deg, 45-90 minutes http://youtu.be/qSLcB3idE54
  4. Kamado Joe Smoked Chili Recipe Ingredients: 2 to 2 1/2 pounds cubed chuck roast or beef brisket Your favorite beef seasoning 2 yellow onions, chopped 1 red bell pepper, chopped 6 cloves garlic, chopped 2 tbsp cooking oil 1 tbsp ground cumin 1/4 cup chili powder 1/4 cup whiskey (or beer) 1 28oz can diced tomatoes 1 28oz can tomato sauce 2 15oz cans dark red kidney beans, drained and rinsed 2 tbsp honey salt to taste Directions: Preheat your grill to 225-ish and add several chunks of your favorite smoking wood. Cut your chuck roast or beef brisket into cubes (whatever size suits you be
  5. Here's the lastest revision of my Smoked Macaroni & Cheese recipe! You can use this recipe of your own favorite recipe and smoke it on the kamado! Smoked Macaroni & Cheese Ingredients: 2 to 2 1/2 cups uncooked macaroni noodles (cooked per box instructions) 1 1/4 cups milk 2 eggs, beaten 1/2 stick melted butter 4 strips of bacon, cooked and crumbled 1/2 teaspoon chipotle powder 4 cups shredded sharp cheddar cheese, divided Grated parmesan cheese Salt and pepper to taste Directions: Preheat your grill or smoker to 350°F. Cook the macaroni per box instructions and drain.
  6. Well folks, here's the finished product to go along with the teaser photo I posted earlier this week. I can't tell you how AWESOME this recipe is. The barbecue sauce and rub choices you use to make this will change the flavor profile, so be sure to use sauces and rubs that you really like! Kamado Joe Dutch Oven Brunswick Stew Ingredients: 1 pound of pulled pork bbq, pre cooked 1 pound of pulled chicken, pre cooked 1 28oz can crushed tomatoes 1 14oz can chicken broth 3 medium red potatoes, diced 1 medium yellow onion, chopped 1 12oz bag frozen cut okra 1 12oz bag frozen baby lima bean
  7. Chicken is my wife’s flavor and I like to mix it up so I went with a Shawarma feast. Started out with some chicken thighs that were on sale. Shinned and deboned and cut them in half. Bones were saved for making stock at a later time. Next I made up a yogurt based shawarma marinade. Here are the ingredients: 1 cup plain whole milk Greek yogurt 5 cloves of garlic ¼ cup of freshly squeezed lemon juice ¼ cup of apple cider vinegar 2 tbsp. of olive oil 2 tbsp. of ketchup 1 teaspoon cloves 1 teaspoon salt 1 teaspoon paprika ½ teaspoon cumin ½ tea
  8. Man Cave Mustard Recipe: 1 cup whole mustard seeds 1 cup mustard powder 2 cups Guinness beer 1 1/2 cups malt vinegar 5 teaspoons all-purpose flour 3 tablespoons honey 1/2 cup brown sugar 2 teaspoons salt 2 teaspoons freshly ground black pepper 3/4 teaspoon ground turmeric 1/4 teaspoon cayenne pepper 1/8 teaspoon ground cloves Place the mustard seeds in a stainless steel mixing bowl and add 1 cup of the malt vinegar and 1/2 cup of the beer. Cover with plastic wrap and refrigerate 8 hours or overnight. Com
  9. I have been wanting to do this for a long time and I'm glad I finally got it done! Here’s what you need: 1 5-8 pound whole pork belly Cure Ingredients: ¼ cup kosher salt 2 tsp pink curing salt (Prague Powder #1) ¼ cup brown sugar 1 tbsp red pepper flakes 2 tbsp paprika 1 tsp ground cumin ½ tsp ground coriander ¼ tsp ground allspice ¼ cup pure maple syrup Combine all the cure ingredients except the maple syrup and set aside. Unpackage your pork belly. Rinse, pat dry, and do any trimming that you may want. Rub the surface of the pork belly with the maple syrup and apply the curing rub l
  10. I fired up the Kamado Joe Classic this evening to try out one of the recipes in Chris Lilly's new "Fire & Smoke" book. I can't say much more than OUTSTANDING for this recipe! Chris Lilly's "Yuzu Shrimp Skewers" Ingredients: 1 to 2 pounds of 30ct shrimp, peeled, deveined, with tails on Marinade: 5 tablespoons Yuzu juice (I had to substitute Orange Juice here) 1/4 cup honey 2 1/2 tablespoons soy sauce 4 teaspoons sriracha chili sauce 4 teaspoons sesame oil 2 teaspoons salt 1 teaspoon curry powder 1 teaspoon grated fresh ginger 1 teaspoon minced garlic Directi
  11. 4 cups cauliflower rice (make from whole cauliflower in food processor) 8 oz diced chicken breast (or your favorite meat/protein) tossed in 1 tsp oil 1 cup fresh or frozen green peas 1 cup diced carrots 1 cup diced onion 2 cloves minced garlic 1 tablespoon sesame oil 2-3 tablespoons soy sauce 2 beaten eggs Preheat your Kamado Joe to about 400 degrees in the dome. Place the cast iron wok on the lower position with the accessory rack and let the wok preheat with the grill. Brown the chicken in the wok, remove and set aside. Add the sesame oil and saute the onions and
  12. If you like apple pie, you are gonna LOVE a cast iron pan apple pie cooked on your Kamado! Recipe: 3lbs Granny Smith Apples, cored, halved, and sliced 1 boxed frozen pie crust (or make your own) 4 Tablespoons of butter + 1 extra Tablespoon of Butter 2/3 cup sugar 2 Tablespoons lemon juice 1 Tablespoon all purpose flour 1/2 teaspoon ground cinnamon Pinch of ground clove Pinch of ground nutmeg 1 egg, beaten 1 tbsp milk Directions: Place apple pieces in a large mixing bowl. Drizzle lemon juice over the apples. Sprinkle the sugar over the apples. Mix well to coat apple pieces with sugar
  13. I decided to whip up a meatloaf for dinner tonight. I love making these because there is no real 'recipe' to doing it other than a couple basic measurements that I tend to stick with on a couple base ingredients... My ingredients for the meatloaf are as follows: 2 large eggs, lightly beaten 3/4 cup 2% milk 3/4 cup crushed saltine crackers 1/2 cup chopped onion 1 tsp salt 1/2 tsp rubbed sage 1/2 tsp dried thyme 1/4 tsp black pepper 1 1/2 lbs 90/10 ground beef Mix these ingredients together and then add the ground beef and form into a loaf pan of your choice... Sauc
  14. I recently started using the MyFitnessPal app to track my food and calorie intake. Their blog has some interesting recipes pop up occasionally. I saw this one come up a few days ago for Turkey Taco Soup and I wanted to give it at try. My girlfriend won't eat turkey so I substituted lean ground beef in this recipe... the Ingredients and nutritional information are as follows: Directions: I heated up my stock pot and then added the olive oil. I put in the onions and sauteed them for about 5 minutes. Then I added the garlic and green peppers and sauteed for another minu
  15. Buckboard bacon is made almost exactly like your typical belly bacon, but it's made with different cuts of meat. The most typical forms are made with pork loin or pork shoulder. I have personally come to prefer buckboard bacon over belly bacon, because it is mostly meat with much less fat than typical bacon. I have used this method to make at least 6 pork butts worth of bacon, and it is dead simple and one that I encourage everyone try. First, you need to butterfly your pork shoulder. You could buy a boneless shoulder, or you can just take a few minutes to cut out the bone and split the meat
  16. I have been experimenting again with another high temperature compatible pizza crust and got a great result with this one. I cooked this pizza in my Blackstone oven at 1000°F for 90 seconds to perfection! This recipe makes one medium to large pizza... 260 grams flour (I used King Arthur Pizza Blend) 156 grams lukewarm water 5.2 grams salt\ 5.2 grams sugar 2 tsp active dry yeast I also added about a teaspoon each of onion powder and granulated garlic. This is optional but it brings a great flavor to this crust. Dissolve the yeast and sugar in th
  17. This is not your mama's beef brisket. This is also NOT competition style brisket. What this IS is some beef brisket that will knock your sox off and melt in your mouth with beefy goodness that won't soon be forgotten. This, in fact, is bucking the system with brisket. Most of us are programmed to follow what we see on BBQ Pitmasters or on the competition circuit. Give this technique a try. I bet you won't look back!
  18. 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 constant
  19. Here is the recipe asked for from the Cooking Showcase forum: Makes about 42 rolls, so divide/multiple as necessary for your needs: 6-8 oz Sourdough Starter (https://www.youtube.com/watch?v=6LOX-lS-a5w) 2 cups Warm Milk (105-115 deg) 10 Tbsp Melted Butter (about 1 stick will do as well) 6 Tbsp Sugar 2 large eggs 2 tsp Salt 1 head Roasted Garlic (oiled and foiled at 400 deg F for 25-30 minutes) cooled, squeezed, and mushed into paste ~2 Tbsp chopped Fresh Rosemary (amount depends on your taste and strength of herb) ~7 cups Bread Flour (to start) 1 tsp active dry yeast (opt
  20. This is a recipe from Adam Perry Lang's "Serious Barbecue" book. Ingredients: Brine: 1 tablespoon crushed red pepper flakes (rehydrated in 2 tablespoons of boiling water) 4 cups peach nectar 2 cups water 1/4 cup kosher salt 1/4 cup brown sugar 4 cloves of garlic, peeled, halved, and finely minced 1 tablespoon freshly ground black pepper Seasoning Blend: 2 tablespoons chili powder 2 tablespoons dry mustard 1 tablespoon brown sugar 1 tablespoon garlic salt 1 teaspoon finely ground fresh black pepper 1 teaspoon cayenne pepper Glaze: 1 cup peach preserves Juice of 1/2 lemon 4 c
  21. Here's the stromboli video... It's time to pull out your pizza stone and build this amazing Stromboli! This recipe is easy, fun, and can be used as a meal or as game day / appetizer food. Give it a whirl! Recipe: Crust Ingredients: 2 1/2 cups all purpose flour 1/2 cup whole wheat flour 1 cup lukewarm water (110°F) 1 1/4 teaspoon instant dry yeast 1 1/2 tsp sugar 1 1/2 tsp salt 1/2 tsp garlic powder 1/2 tsp onion powder 1 tsp italian seasoning blend Combine the warm water, yeast, and sugar in the mixing bowl of a stand mixer. Let sit for 10-15 minutes to dissolve the yeast. Comb
  22. This week's cook was some really FAT chicken leg quarters. This is a really simple recipe to make and the flavor is great! BBQ Smoked Chicken Leg Quarters Ingredients: 1 bottle of your favorite Zesty Italian Dressing 2 to 4 chicken leg quarters (or whatever chicken pieces you wish to use) Your favorite poultry seasoning blend Your favorite BBQ Sauce Directions: Place the chicken pieces in a ziploc bag and dump in the entire bottle of zesty Italian dressing. Let marinate for at least four hours or overnight if possible, turning the bag occasionally. Preheat your gri
  23. Greetings.... After having played with Mewantkj's sourdough starter for a bit (and I'm still working with that one) I decided to pull my girlfriend's "The Bread Baker's Apprentice" book off the shelf to have a look at their interpretation of Sourdough starters and bread.... My girlfriend is an 'expert' level bread baker and I had bought her this book at some point in the past as it was highly recommended. Making the sourdough starter: Day 1: 1 cup (4.25 ounces) of Rye flour (precision is not important) 1/2 cup (4.00 ounces) of unsweetened pineapple juice (prec
  24. My friend Roel aka Pitmaster X on YouTube recently posted this video. I'm so impressed with this one that I'm going to re-make it, giving him full credit of course, for Kamado Joe this weekend. I made a trial run of it today for 'proof of concept' and you just would not believe how amazing this pineapple tasted... Pitmaster X on YouTube Recipe: 1 whole pineapple, cored and sliced 5 tablespoons of packed brown sugar 1 tablespoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground ginger 1/3 to 1/2 cup dark rum Several scoops of your favorite ice cream Directi
  25. Here's an update and revision on an old favorite of mine! Kamado Joe Smoked Buffalo Mac & Cheese Ingredients: 2 1/2 cups uncooked macaroni noodles (cooked to package instructions) 1/2 stick (4 tablespoons) salted butter 1 1/4 cup milk 2 eggs, beaten 1/4 cup Frank's Red Hot sauce 1 tablespoon dried minced onion 1/2 tsp granulated garlic 2 cups shredded cheddar cheese (more for topping) Barbecue Rub for topping Plain Panko Bread Crumbs for topping Preheat your grill for indirect cooking to 375°F. Cook macaroni noodles per package instructions and drain. Return to stock pot. Add
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