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Found 10 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. 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.
  4. My wife cuts sweet potatoes into cubes and tosses them in olive oil and spice and roasts them in the oven for around 20 minutes flipping halfway through. I am think about trying this on the Kamado using a pan that fits perfect. I am assuming I should go indirect so the pan doesn’t get to hot and burn the bottom. Is that correct?
  5. 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.
  6. A veggie dish done on the Big Joe today. Jerusalem Artichokes with russet potatoes, shallots, sweet onion, garlic, carrots, sweet mini peppers. Fresh Basil, Bay Leaves, Rosemary and Kosher salt provided the main seasoning. The dish was drizzled with good Spanish extra virgin olive oil and sprinkled with parmesan cheese. Thin sliced ham strips are laid on top to add an additional savory element. It will be baked at 350 for about 45 minutes until the outer layer of the Artichokes are crispy.
  7. This slow roasted pork dish comes from the yucatán peninsula. the ingredients for the rub/sauce include annatto, garlic, sour orange, salt, fresh cracked pepper, allspice, cumin, clove, apple cider vinegar. All of the spices are freshly ground up then mix together with the apple cider vinegar and the juice of 3 limes. The pork butt is placed in marinade the night before. This made about four to five lbs of pork butt. After marinating lined a pan with banana leaves as the banana leaves help to retain moisture and impart a wonderful flavor. Slow roasted on the Kamado Joe Big Joe for approximately 4 hours at three hundred and twenty degrees. I foiled about an hour into the cook to allow the food to retain maximum moisture. What change out was spectacular. This can be used as taco meat or eaten on its own as shown with a little white rice. The flavors are tropical and outstanding!
  8. Last night's dinner was a roasted bone-in turkey breast (seasoned with salt, pepper, garlic, and some Chef Paul Prudhomme's Blackened Redfish Magic.) A side of grilled Roma tomatoes, banana peppers, garlic & onions (all from the garden except the garlic) - inspired by Smokehowze: http://www.kamadogur...l=+roma +tomato Both turned out very good. I'm not too pleased with the quality of the (paper) plated shot, but it gets the point across.
  9. I bought a cast iron Emeril Ware chicken roaster on Amazon. It is a simple cast iron pan with two handles and a beer butt chicken cup in the center. It was about 40 something, and quickly became one of my favorite accessories. The thing is built like a tank and will no doubt out live me. A basic recipe for chicken and potatoes was printed on the back of the box. I tweaked it a bit and came up with this family favorite: Rub chicken with EVO, Montreal Chicken, chopped garlic, rosemary, and thyme. Fill the roaster cup with Blue Moon Wheat Beer. Fill the roaster pan with small whole baby red potatoes, peeled granny smith apple wedges, a small red onion quartered, sliced italian sausage ( I use one sausage with the casing removed ), chopped fresh rosemary, thyme, garlic, some more Montreal Chicken, salt, cracked pepper, and enough Blue Moon to come about 1/2 way up the side. ( I have also used white wine) If you don't have a roaster, you can do the same thing using a flat bottom dutch oven lid or a cast iron skillet with a beer-butt chicken holder sitting in the center. I always stick a bunch of rosemary and thyme sprigs in the neck cavity. I really don't know if it adds to the flavor, but it sure looks nice, and makes you kinda look like you know what your doing. i figure out how much stuff with fit in the pan and then put it in a bowl with the EVO and seasonings and toss to coat. I bring my vision kamado up to 250 and hold it there for an hour. During the second hour, I let the temp climb to 375 sometimes close to 400 to crisp the chicken skin . I put a probe in the breast and pull promptly at 170. I am always so hungry when I see this thing come off the grill that I really don't let it rest. The time seems to vary with the bird, sometimes it hits 170 at 1:45 total cooking time and sometimes more, I just go with the flow. The chicken and the potatoes are somehow always perfect. If you can find ruby red creamer potatoes in the red mesh bag , I think they are the best. My wife loves this, because it tastes great and it's a one pot dinner so she does not need to make a side dish. Remember the fun is in the fishing, so have fun with the prep and the cook, smiling faces at the table are the catch of the day.
  10. HA! My first attempt to roast some chiles on my grill (I'm originally from New Mexico). Fired up the grill, got it hot. Then burnt the last of my home grown harvest of Pablano's, Anaheim's, and some other long skinny pepper. This is one of the reasons why I'm joining the pros in the discussions. In my defense we just had our first child so I'm a bit off my game. It can only get better from here.
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