Jump to content

Search the Community

Showing results for tags 'rosemary'.

  • Search By Tags

    Type tags separated by commas.
  • Search By Author

Content Type


Forums

  • Moderator Only Discussions
  • Introductions
    • Introductions
  • Kamado Cooking Challenges
    • Kamado Challenges
    • Member Kamado Challenges
  • Announcements and Information
    • Announcements / Site Suggestion
  • General Discussion
    • Kamado Cooking and Discussion
    • Accessories & Product Reviews
    • The Cooler
    • Sales, Bargains, and Giveaways
    • Guru Classifieds
    • Charcuterie
    • Kamado Pizza and Baking
    • Sous Vide Cooking
    • Indoor and Non-Grill Cooking
    • Do-It-Yourself
    • Healthy Lifestyles
  • Talk About Your Cooker
    • Char-Griller AKORN Kamado / King Griller
    • Kamado Joe
    • Komodo Kamado
    • Vision Kamado
    • Primo Grills
    • Pit Boss Kamados
    • Big Green Egg
    • Grill Dome
    • Blaze Kamado
    • Gourmet Guru Grill
    • Big Steel Keg / Bubba Keg
    • Saffire Grills
    • Bayou Classic Cypress Grill
    • Weber Summit Grills/Kamados
    • Other Kamados
    • Non Kamado Cookers
  • Recipes
    • Beef Recipes
    • Pork Recipes
    • Charcuterie Recipes
    • Poultry Recipes
    • Pizza and Pasta
    • Chili / Soups / Stews
    • Other Meat Recipes
    • Seafood Recipes
    • Rubs / Marinades / Brines / Mops / Sauces
    • Side Dishes / Veggies
    • Snacks / Hors d'oeuvres
    • Desserts
    • Artisan Breads
    • Other Recipes
  • Pellet Grill Enthusiasts's Topics

Find results in...

Find results that contain...


Date Created

  • Start

    End


Last Updated

  • Start

    End


Filter by number of...

Joined

  • Start

    End


Group


AIM


MSN


ICQ


Yahoo


Jabber


Skype


Location:


Interests

Found 9 results

  1. 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.
  2. Most of you who’ve been around a few years know this is the time of year that I go Full Griswald so I haven’t got a lot of cooking in recently. Well I was finally able to get in a cook this weekend. Every year I host our family Christmas get together. My 2 brothers that live out here in California, come down from the L.A. area with my niece and nephew. We like to vary the meal menu each year. One year we will cook Tamales, (A So. Cal. Christmas staple) the next we’ll do Turkey, then a nice Honey Baked Ham. Well last year we decided to try a Ribeye Roast and it was a big hit so we did it again this year. My preparations started the night before when I made up some Horseradish Sauce. (This pic is from last year but it’s the same as what I did this year) Horseradish Sauce Recipe: (Tweaked from Chef John on Food Wishes) 1/2 cup sour cream or crème fraiche 1/4 to 1/2 teaspoon fresh lemon juice pinch of cayenne 2 teaspoon thinly sliced chives. (I like to use Dill) 2 tablespoons extra hot (Atomic) pure horseradish (not horseradish sauce) I had this nice boneless Ribeye Roast in my freezer that I started thawing last Tuesday. Early Sunday I made up a Rosemary and Garlic rub / paste to use on it. Rub Recipe: (From Larry of BEER-N-BBQ by Larry) 1/2 cup chopped fresh rosemary 3+ Tbsp crushed garlic 2 Tbsp salt 1 Tbsp black pepper OO I unwrapped the roast and trimmed off most of the hard fat. I applied the rub (paste) and then covered it with plastic wrap and let it sit on the counter for the next 4 hours to come up to room temperature. Around noon I set up my kamado for direct / indirect cooking. I let it come up to 250 degrees before I put on the roast. While it was cooking we set the table from our guests. After it reached an internal temperature of 124 degrees I pulled it off and covered it while the kamado got up to searing temps. (Note: many of my guests wanted it well done so the best I could talk them into was cooking to medium) Once the CI grate was nice and hot I put on the roast for 1 minute per side. Here are some pics of me slicing it. On the table on the Christmas platter. And here it is plated with a Stone Brewing “Pataskala Red X IPA” on the side. Both are waiting to be devoured. Even though this was cooked to mostly medium it was still delicious. The rub / paste developed into a nice crust that was absolutely delicious. Thanks for looking.
  3. First let me explain my absence for the last few months. Between my work going crazy, family obligations, Thanksgiving, Christmas shopping and me doing my annual Christmas display, I’ve been extremely busy and away from cooking since the last week of October. This year I synchronized my Christmas display to music. (Via computer software and relay controllers) As this was my first time doing this it took way more time than normal. My display is over 20,000 lights and there are 84 individual circuits that go on and off sync’d up to the music. Hence my absence from the forum. Well I was finally able to get in a cook this weekend. Every year I host our family Christmas get together. My 2 brothers that live out here in California, come down from the L.A. area with my niece and nephew. We like to vary the meal menu each year. One year we will cook Tamales. (A So. Cal. Christmas staple) The next we’ll do Turkey and last year we did a nice Honey Baked Ham. Well this year we decided to try a Ribeye Roast. My preparations started the night before when I made up some Horseradish Sauce. Horseradish Sauce Recipe: (Tweaked from Chef John on Food Wishes) 1/2 cup sour cream or crème fraiche 1/4 to 1/2 teaspoon fresh lemon juice pinch of cayenne 2 teaspoon thinly sliced chives. (I like to use Dill) 2 tablespoons extra hot (Atomic) pure horseradish (not horseradish sauce) I had this nice boneless Ribeye Roast in my freezer that I started thawing last Sunday. Early Saturday I made up a Rosemary and Garlic rub / paste to use on it. Rub Recipe: (From Larry of BEER-N-BBQ by Larry) 1/2 cup chopped fresh rosemary 3+ Tbsp crushed garlic 2 Tbsp salt 1 Tbsp black pepper OO I unwrapped the roast and trimmed off most of the hard fat. I applied the rub (paste) and then covered it with plastic wrap and let it set on the counter for the next 4 hours to come up to room temperature. Around noon I placed my veggies in the drip pan with 1/2 cup of water. (For the gravy) Set up my kamado for direct / indirect cooking. I let it come up to 250 degrees before I put on the roast. Here it is 2 hours into the cook. While it was cooking, we set the table from our guests. After it reached an internal temperature of 127 I pulled it off and covered it while the kamado got up to searing temps. (Note: many of my guests wanted it well done so the best I could talk them into was cooking to medium) Once the CI grate was nice and hot I put on the roast for 2 minutes per side. And here it is resting on my kitchen counter. Here is a pic of me slicing it. Most everyone at the table waiting to dig in. And here it is plated with a Stone Brewing "Farking Wheaton Woot Stout" on the side. Both are waiting to be devoured. Even though this was cooked to medium it was delicious. The rub / paste developed into a nice crust that was absolutely delicious. I will be doing this again real soon. (Hopefully to Medium-Rare)
  4. I cooked a turkey this past weekend. Bought a smaller 11.5 lb bird and cooked it like I plan to for Thanksgiving this year.
  5. First cook on an akorn assembled on Sunday. Chicken legs at 450 F for 45 minutes with garlic, rosemary, salt and some olive oil. Never done chicken at that high a temp before. Wanted to try something simple for my initial foray. At the last moment I realized the grill I was going to use for my indirect heat level wasn't big enough. I put my pan on the main grill and used the auxiliary rack to hold the legs. Skin was really good and crispy and insides were perfect. One thing I liked is I could easily see the progress by looking in the top vent. Flew blind on this one. Temperature monitor should be arriving tomorrow.
  6. Marinated overnight in olive oil, vegetable broth, garlic, onions, sea salt, black pepper and rosemary. Salt, pepper, and rosemary again after it came to room temp. Smoked at 250 for 3 hours, and then finished at 350 direct heat for a little crust. Turned out super juicy and tender.
  7. Tonight was braised chicken thighs with garlic, rosemary, Thyme and mustard on the Joe. The chicken was seared both on the grill and in the CI pan. All the chicken could not be seared in the CI at once, so I used the grill surface too. 300 F. Prep the garlic, thyme,and rosemary. Remove the chicken, cook the garlic for a minute. Then add the thyme and rosemary, cook for another minute. Add the chicken back to the pan, add a 1.5 cups of sherry and 1/4 cup of mustard. After the sherry is reduced to about 1/3 rd volume add 1.5 cups chicken broth. Continue to cook until the sauce is the desired thickness.
  8. Here's what I did for Christmas Day. Rubbed it in fresh rosemary and garlic along with other spices/herbs and slow roasted it until almost medium rare with a quick reverse sear at the end to get a final IT of medium rare. This is my first video cook on my new Big Joe. http://youtu.be/nwxZefHGEL8
  9. I got the inspiration for this cook from keeperovdeflame. Here are most of the ingredients for the chicken. I diced up one apple very fine and placed in a bowl. Minced the Rosemary & Sage and into the bowl. 1 1/2 tbsp. of Montreal Chicken rub. 1/2 tsp. ground ginger 1/4 tsp. cinnamon. Enough EVOO to make this into a paste. (Approx. 1/3 cup) Made pockets under the skin for the breasts and thighs. Put the paste in under the skin. Took the leftover and rubbed the outside of the chicken with some extra Montreal Chicken. Place it on a Chicken Sitter, in the kamado, with apple juice and Rosemary in it. Cooked for 2 hours at 275. While that cooked I made some Brussels sprouts. (I’ve posted the recipe before) Here it is done And now plated. It was fantastic!
×
×
  • Create New...