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  1. 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 paper towels. Let sit on a rack at room temperature for two hours until the pellicle forms on the surface of the fish. Preheat your Kamado Joe grill to 150-160 degrees and add a couple chunks of wood for smoke. Lightly grease your grill and put the salmon filets on for 2 hours. Keep the lid CLOSED to keep your temperature down! Glaze the filets with honey for the last 30 minutes of the cook! Enjoy!
  2. Smoked Salmon is a show stopper on any dinner table when it's perfectly cooked. In this video, I decided to smoke a 1 3/4 pound filet. I also wanted to brine and glaze it so I started looking around for ideas. I also wanted to incorporate some Jack Daniels Tennessee Honey into the recipe. The recipe I used in this video is based on one I found in the book "Slow Fire" by Ray "Dr. BBQ" Lampe. Brine: 3/4 cup cold water 1/4 cup Jack Daniels Tennessee Honey 2 tbsp kosher salt 1 tbsp brown sugar 1/2 teaspoon Onion Powder 1/2 teaspoon fresh cracked black pepper 1/8 tsp ground cinnamon Marinate a 1.5 to 2 pound filet in this brine for one hour while your grill is warming up to 250 degrees. When the brine is complete, drain the brine and pat the fish dry. Dust both sides with paprika and put it on the smoker at 250 degrees with your choice of medium to light intensity smoking wood (I used apple.) Mix up your glaze: 3 tbsp honey 1 tbsp fresh squeezed orange juice zest of one orange 1 teaspoon Jack Daniels Tennessee Honey When the fish is about ready (30 minutes or so), brush the glaze on the top of the salmon and remove it from the grill.... Dig in!
  3. 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, add the rest of the ingredients and continue to heat. Remove from heat just before it boils and cool to room temperature. Add this mixture back to the rest of the cold water and keep chilled until ready to use. When you brine your Turkey, the brine needs to be kept cold so do it in a well-insulated cooler or in a large bag in the fridge. Brine your bird for at least 1 hour per pound Injection Recipe: 4 sticks unsalted butter 1 12-oz bottle of beer 1 tbsp sea salt 1 tbsp paprika 1 tbsp of your favorite bbq rub 1 tbsp ground mustard 1 tbsp garlic powder 1 tbsp finely ground black pepper Melt the butter and then add the beer. Bring to a slow boil. Add the rest of the ingredients and continue a very slow boil for 10 minutes. Remove from heat and set aside until ready to use. Using a meat injector, inject as much of the injection solution as possible. Save a little bit for basting the turkey while it's cooking. Dry Rub Recipe: 3 tbsp Kamado Joe Peach Rub (or your favorite BBQ rub) 3 tbsp Kamado Joe Poultry Seasoning (or your favorite poultry seasoning) Combine these ingredients and coat the outside of the turkey before putting it on the grill! Preheat your grill to 350 degrees and set up for indirect cooking. Add a couple chunks of your favorite smoke wood. Cook the turkey until the temperature in the thick of the breast reaches 160-165 degrees. Let rest for 15 to 30 minutes and serve hot! This 20 pound turkey too 3 hours and 15 minutes to complete on the grill.
  4. Hey JOE fans! I'd like to help you roll into the weekend by offering up this OUTSTANDING Barbecue Grilled Swordfish Steak recipe and technique for you to try! This recipe takes grilled fish to a whole new level! Time to get your JOE ON! Kamado Joe Barbecued Swordfish Steaks Ingredients: 2 nice sized swordfish steaks Marinade- 1/4 cup extra virgin olive oil 1 tablespoon balsamic vinegar 1 tablespoon lemon juice 1/2 teaspoon dried thyme 1/2 teaspoon dried rosemary 1/2 teaspoon rubbed sage 1/2 teaspoon salt 1/4 teaspoon black pepper Rub: Your choice of barbecue rubs (I used Kamado Joe Smokey Paprika) Finishing Glaze - 1/4 to 1/3 cup barbecue sauce (http://www.ebestbarbecue.com if interested in the Smokey Mountan Finishing Sauce) 2 tablespoons whiskey Directions: Rinse and thaw (if frozen) the swordfish steaks. Combine the marinade ingredients and place in a ziploc bag with the swordfish steaks. Marinate in the refrigerator for 2 hours, turning the fish occasionally. Setup and preheat your grill for high temperature direct and indirect grilling. Remove the fish from the ziploc bag and drizzle remaining marinade on top of fish. Dust fish lightly with barbecue rub. Grill for approximately two minutes per side and then move to the indirect side of the grill. Glaze with the barbecue sauce and whiskey finishing glaze and let cook until the fish reaches an internal temperature of 140-145°F. Remove from grill and let rest for 5 minutes. Serve and ENJOY!
  5. 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
  6. 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 best. Place them in a shallow pan and season them liberally with your favorite beef bbq seasoning rub. Place the pan on the grill and let the meat smoke for 60 to 90 minutes. In a dutch oven, add the cooking oil, onions, red bell pepper and saute for 6 to 7 minutes. Add the garlic, cumin, and chili powder and saute for another minute or two. Add the whiskey or beer and sautee for another minute. Add the tomatoes, tomato sauce, kidney beans and the smoked meat to the dutch oven and mix well. Add two tablespoons of honey if desired to help cut the acidity of this recipe. Return the dutch oven to the grill, uncovered. Raise the grill temperature to 275-300 degrees and cook uncovered for 60-90 minutes, stirring every 20-30 minutes. Add salt to taste during this stage of the cook. Put the lid on the dutch oven and simmer for another 60-90 minutes. Remove from the grill and let cool for 10-15 minutes. Serve and garnish with shredded cheddar cheese and chopped green onions! Enjoy!
  7. 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. Add the milk, eggs, melted butter, chipotle powder, 2 cups of the shredded cheddar, and some grated parmesan cheese back to the drained macaroni and mix well. Transfer to your baking dish. Top with remaining shredded cheddar and a little more grated parmesan cheese. Add cracked black pepper to taste. Cook on the grill at 350°F for 30 minutes and then ramp the temp up to 400 degrees and cook until golden brown on top and bubbly in the center, about 10-15 more minutes. Let cool, serve, and be BLOWN AWAY!
  8. 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 beans 1 12oz bag frozen whole kernel corn 1 18oz bottle of your favorite bbq sauce 1/4 cup brown sugar 1 tablespoon of your favorite BBQ rub 1 teaspoon salt Directions: Preheat your grill to 275°F and set up for indirect cooking. Combine all the ingredients in a 6 quart dutch oven and mix thoroughly. Place the dutch oven on the preheated grill and let simmer for about an hour. After an hour, remove the lid and stir to mix well. Taste test to see if you need any additional salt. Replace the lid and let simmer for another 1 to 2 hours. Remove the dutch oven from the grill and let cool with the lid on for 20 minutes or so and serve!
  9. 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 teaspoon caraway (ground fennel) ½ teaspoon cardamon ½ teaspoon of oregano or thyme ½ teaspoon cinnamon ½ teaspoon nutmeg ½ teaspoon crushed peppercorn ¼ teaspoon of cayenne pepper ¼ teaspoon ground ginger Everybody in the pool and then thoroughly mixed. The thighs now went into pool for a nice long rest. Next I made up some Tzatziki. Here are the ingredients: (From Chef John on FoodWishes.com) 2 cups Greek yogurt 1 large cucumber, peeled, grated, tossed with 1/2 teaspoon of salt 4 cloves garlic, very finely minced juice of half a lemon or vinegar to taste 3 tbsp. chopped fresh dill and/or mint salt, pepper, to taste Next up was the Hummus ingredients. One 15-ounce can (425 grams) chickpeas, also called garbanzo beans 1/4 cup (59 ml) fresh lemon juice, about 1 large lemon 1/4 cup (59 ml) tahini (we used Krinos) Half of a large garlic clove, minced 2 tablespoons olive oil, plus more for serving 1/2 to 1 teaspoon kosher salt, depending on taste 1/2 teaspoon ground cumin 2 to 3 tablespoons water Dash of ground paprika for serving Then some Persian Rice (From Bosco) 2 cups of basmati rice 3 ½ cups of chicken stock/broth 2 tbsp of butter ½ tsp turmeric ¼ tsp cumin Kosher salt and pepper And finally a Mediterranean Tomato Salad. Now I can cook the Shawarma. Broke out my good skewers. (Closest I can come to a Shawarma rotisserie) I used two so I could better control them on the grill. Now I tightened up the stops to help keep in the marinade and juices and placed them on the grill. Flipped them after 5 to 6 minutes. Here is everything plated up family style with some cucumber slices, baby pickles, pita bread and a Ballast Point Grapefruit Sculpin IPA. So Good! My wife loved everything and said it was the better that anything she’s ever ordered at a restaurant. Thanks for looking.
  10. 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. Combine the remaining ingredients in a sauce pan and bring to a simmer over medium heat. When you achieve a simmer, add the mustard seeds with their liquid and bring back to a simmer. Let simmer, stirring fairly constantly for 5 to 6 minutes. Remove from the heat and let cool for a few minutes. Transfer to mason jars or other air tight containers and refrigerate. This mustard will keep for at least six months in the fridge and probably longer. This recipe makes a little over a pint of finished mustard. This mustard can be modified from this stage into a lot of different things. If you want a sweet honey mustard, add honey until you achieve the taste you like. If you want a spicier mustard, either add some additional cayenne pepper while simmering or add some prepared horseradish to the mustard after it has cooled. Enjoy!
  11. 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 liberally to both sides of the meat. Place the meat and any leftover maple syrup in a 2 gallon Ziplock bag or vacuum seal bag and remove as much air as possible. Place the meat in the refrigerator for 8 to 10 days, flipping the bag over once a day during the process. After the pork belly has cured, remove it from the bag, rinse it completely and pat dry. Place on a rack in the refrigerator overnight for at least 12 hours or as long as 48 hours. Preheat your Kamado Joe grill to 200-225 degrees and add several chunks of your favorite smoke wood. I prefer a mix of maple and hickory for bacon. Set up for indirect cooking with your heat deflectors in the lowest position and the grill grates in the highest position. While your grill is warming up, combine the following ingredents: ¼ cup cracked black pepper 1 tbsp paprika 1 tbsp onion powder ½ tsp ground clove Take your pork belly out of the refrigerator. Drizzle some more maple syrup on the surface and then coat with the seasoning rub you just made. Let this sit on the counter until your Kamado Joe has preheated. Place the meat on the grill and smoke until you reach an internal temperature of 150 degrees in the thickest part of the meat. My 8 pounder took 3 hours. Remove from the grill, lightly tent with aluminum foil and let rest for 30 minutes. Put back on a rack and refrigerate until completely chilled before slicing. Cook and serve any way you would normally serve bacon! Enjoy!
  12. 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 Directions: Prep your grill for direct cooking at a temp of 450-500°F. I elevated my grill rack to the highest position to keep from scorching the shrimp. Rinse and dry the shrimp. Combine the marinade ingredients in a mixing bowl and wisk together until all the honey is dissolved and incorporated. Add the shrimp to the bowl and toss/mix together to coat the shrimp. Place in the refrigerator to marinate for 30 minutes. Remove the shrimp from the marinade and put on bamboo skewers that have been soaked in water. Place on the grill and cook for 2 minutes per side until done. Serve hot! Notes: The flavor on this shrimp was likely the BEST I have ever tasted. It has a small amount of heat to it but that heat doesn't hit you until you have eaten a few of the shrimp. It's NOT hot... it just has a fantastic spicy profile.
  13. 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 the carrots until the carrots soften, about 5 minutes. Add the garlic and continue stirring for about one minute. Add the cauliflower rice and stir constantly for 5-6 minutes. Add the peas and stir for another minute or two. Add the chicken back to the wok and mix completely. Push the mixture to the back of the wok and add the beaten eggs. Cook the eggs and mix with the rice. Add the soy sauce and stir for another minute or two. Remove from the wok and serve hot! Enjoy!
  14. 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 and lemon juice and let stand for 15-20 minutes. Melt four tablespoons of butter in a large skillet over medium high heat. Add the apples and toss continuously for 8-10 minutes until the apples become soft. Using a colander, drain the apples and capture the liquid in a mixing bowl. Return the captured liquid to the skillet with an additional tablespoon of butter. Add in the flour, cinnamon, clove, and nutmeg and wisk until no chunks of flour remain. Add the apples back to the skillet, mix well, remove from heat, and let cool completely. Line the bottom of a 10" cast iron skillet with one of the pie crusts. Add the cooled apple mixture to the cast iron pan. Place the remaining pie crust on top of the apple mixture and mold the edges of the crusts together. Brush the top of the pie crust with the egg wash of milk and beaten egg. Cook for approximately one hour at 375° or until the crust is as brown as you would like. If you are cooking this on a grill, just use charcoal and NO smoking wood.
  15. 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... Sauce Ingredients: My sauce for meatloaf is very simple, but it's also a base for a bbq sauce... 1 cup ketchup 1 to 2 teaspoons worcestershire sauce 1/2 cup brown sugar Mix the sauce ingredients together and top the meatloaf with it... I put this on the grill at 375°F or so until I get to 160° internal temperature on the meat... Yum! Save your leftover sauce to add at the table.... good stuff!
  16. 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 minute or so. Then in with the ground beef until it was browned, stirring constantly. After that, I added the rest of the ingredients, brought it to a boil and then reduced to a simmer with the lid on. I tasted this after simmering covered for about 20 minutes and decided it needed a little additional salt. I added 1 teaspoon of salt and maybe a quarter teaspoon cracked black pepper and let it simmer some more. One serving of this is about 2 cups, so a meal for me is about 1.5 servings or 3 cups.... You can garnish this with tortilla chips, green onions, cheese, sour cream or anything else you might like. The flavor of this one is pretty good! Note: The Bush item is Black Beans and this recipe also measured out to 5 2-cup servings which would make it 420 calories per serving...
  17. 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 in half. Next, comes the brine. I've tried using multiple dry rub cures to make bacon, but I've found too much inconsistency with that method. From hot spots and the potential of not properly curing the meat, i've moved on to using the wet cure method. I use a really basic wet brine. The recipe is as follows: 1 gallon water 1 cup salt 1 cup brown sugar 1 cup sugar 1 tablespoon Prague Powder No. 1 Pink Salt From there, you can add whatever spices you like. I usually at fresh ground black pepper, garlic and onion powder. With 1 pork shoulder, I can use 1/2 gallon of water and in the right pot it fits perfectly. I add a few small plates to the top in order to submerge the meat. Then it's off to the fridge for 10 days. Every few days, I take it out and rotate the pork in order to make sure it cures evenly. After it comes out of the brine, you'll need to pat it dry, and put it on a rack back into the fridge for 24-48 hours rotating it every 12 hours or so. This will allow the pork to develop a "pellicle" or sticky surface on the meat that will help the smoke adhere to the meat. 48 hours later, the pork was ready for smoking. I filled my A-maze-n pellet smoker with Hickory and cold smoked the pork for 12 full hours. I lit it on both ends and refilled it after about 5 hours. From there I refilled it and lit one end to allow it to continue lightly smoking. Next, I took the meat off the smoker and lit up some charcoal. Once the smoker was locked in around 180 degrees, I put the pork back on and brought the internal temperature of the meat to 150 degrees. After it was finished, I threw it back into the fridge overnight to firm up and get ready to slice. The best part is the fridge smelled nice and smoky. Now typically I have hand sliced all of the bacon I've made, and I am pretty good at it, but I didn't want to buy a cheap slicer and I certainly don't have the cash to get a quality meat slicer. Thankfully I called our local Restaurant supply store that has a used section, and it turns out they had a used 10" medium duty slicer he was selling for $150... SOLD!! It took about an hour and a half of thoroughly cleaning it before I felt safe slicing anything with it, but that sucker was a steal at that price. When you are ready to slice your bacon, whether by hand or with a slicer, throw it into the freezer about an hour and a half ahead of time. It'll make the job go a lot easier. Just make sure you don't freeze the bacon sold, you'll never get through it with your knife, and you'll really wreck a slicer like that. This is the "lower" half of the pork butt. As you'll notice, there really isn't much fat on there, but plenty of tasty meat! Although the half with the fat cap does have more fat on it, it's still a really meaty slice of bacon. Since I'm still getting the hang of the slicer, and trying to dial in the perfect thickness, I had a pile of partial strips, but I ain't skeered! I also love cubing up the ends to add some amazing flavor to tons of dishes. Off to the frying pan for a taste test! My personal favorite method for cooking bacon is the microwave. I occasionally like a chewier slice of bacon out of the pan (on the right), but you can't beat the ultra crispiness that you get by microwaving bacon (left), No matter which way you cook it, you are a winner! The best part about making Buckboard bacon is that if you can find pork butt on sale, you can make some extremely affordable bacon. Give it a try, you won't regret it!
  18. 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 the lukewarm water and let sit for 10-15 minutes. Add the flour and the salt and mix completely by hand for just a few minutes until there is no dry dough left. Place the dough in a covered container on the counter. Every 15 minutes for the first hour, stretch and fold the dough over itself a few times. After the first hour, form a dough ball and let rise for another 60 to 90 minutes. Form your pizza crust either by hand or roll it out with a rolling pin to make it as thin as possible. Add a light layer of sauce and toppings and cook! Here's the video of this cook along with a demo of the Blackstone pizza oven:
  19. 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!
  20. 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!
  21. 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 (optional) 0-1 additional cups Bread Flour (to add until moist but not sticky) Mix everything (except for the last cup of flour) and knead. Add the extra flour while kneading until dough is smooth and elastic. I used a stand mixer for about five minutes on the slower dough hook speed. Let rise in oiled bowl until doubled. Punch down and optionally rise again. Form into 2 oz wt rolls on oiled or parchment paper lined baking sheet. Let rise while covered with oiled plastic wrap. Heat oven to 425 deg F. Brush rolls with egg wash (2 eggs whipped). Sprinkle with Sea Salt on top. Bake 18-22 minutes or until golden brown and baked through (int tmp >200 deg) Later, reheat in oven at around 400 deg for several minutes if necessary before serving.
  22. 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 cloves garlic, finely minced 1 tablespoon apple cider vinegar 1 tablespoon fresh rosemary leaves 1 teaspoon coarsely ground black pepper 1/4 cup vegetable oil 6 tablespoons melted unsalted butter Directions: Mix your brine ingredients and put the pork tenderloins in a ziploc bag with the brine and let marinate for at least two hours and up to overnight. Setup your grill for two-zone direct and indirect cooking. Combine your seasoning blend ingredients and use to coat the pork tenderloins liberally. After coating, let sit for 15 minutes. Combine the glaze ingredients and put in a flat pan. Place the tenderloins on the hot side of your grill and move constantly until you start to get a char on the outside. During this process, roll the tenderloins periodically in the glaze. Do this 3 or 4 times during the charring process. Once you have charred the outside sufficiently, move the tenderloins to the indirect side of the grill and cook until you have an internal temperature of 145-150 degrees, basing occasionally with the glaze. When you reach an internal temp of 145-150 degrees, remove from the grill and rest for about 10 minutes, slice, and serve!
  23. 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. Combine the rest of the ingredients in a mixing bowl and mix thoroughly. Add to the mixing bowl and mix slowly with the dough hook for a minute or two until the dough comes together. Speed up the mixer and mix until a dough ball forms and the dough pulls away cleanly from the sides of the bowl. Transfer the dough ball to a greased bowl and cover with plastic wrap. Let rise for one hour. Preheat your Kamado Joe to 400-425°F and set up for pizza cooking with the accessory rack in the top position with the heat deflector and the pizza stone on the rack. Transfer the dough ball to a floured surface and press out into a 10x14" rectangle. Add a thin layer of tomato sauce and any of your favorite pizza toppings, leaving the edges of the dough clean. Roll the the stromboli from the long side like a jelly roll and pinch the seams and ends together. Spray with a thin coat of cooking oil and cover with plastic wrap and let rise for another 45 minutes. Transfer the stromboli to a sheet of parchment paper and place it on the pizza stone on the grill. Baste with an egg wash of one egg and one tablespoon of water and let cook for 30-35 minutes until golden brown. Remove from the grill and let rest for 10-15 minutes before slicing and serving!
  24. 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 grill to 275-300°F and setup for indirect cooking. Add a two or three chunks of a mild smoking wood like cherry or apple. Remove the chicken pieces from the marinade and coat liberally with your favorite rub or seasoning blend. Place chicken on the grill and cook over indirect heat. When the chicken reaches an internal temperature of 150-155°F, baste it with some of the barbecue sauce and continue cooking until done. Dark meat pieces should reach at least 175°F internally and breast pieces should cook to no more than 165°F.
  25. 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 (precision is not important) Combine the two in a mixing bowl... Form into a dough ball... Place the dough ball into a 1 quart (4 cup) container (I used a mason jar) and press it into the bottom of the container as shown... Mark the dough level with a piece of tape.... Cover with plastic wrap and let sit on counter at room temperature for 24 hours before moving on to the Day 2 procedure... I will post the Day 2 procedure tomorrow evening. You may be asking why pineapple juice instead of water? This is quoted directly from the book: This might be what happened to my yeast starter that I am working with form Mewantkj's recipe. I had no real activity during the first 24 hours, but during second day, it went crazy and then died back down to very little activity. This yeast starter procedure is a little different and it goes in two stages. The first stage (the first 4 days) is called the Seed Culture. The second stage is called the "Barm" or the "Mother Culture". We will go through that process as well and then use it to make a loaf of bread.
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