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Found 12 results

  1. Life is very hectic for us these days and I don't get the chance to cook much these days and much more so to document those cooks when I do. It is the season we're living in for now with taking care of my 93 year old M.I.L. with Alzheimer's. Anyone who's gone though this knows how difficult it is. Anyway, last weekend I decided to remake the Blackened Chicken Torta I made a few years ago. First thing I made was some Pickled Red Onion. Pickled Red Onion recipe link: https://www.kamadoguru.com/topic/27438-pickled-red-onion/?tab=comments#comment-367726
  2. Tonight's improved dinner. The homemade buns made this much better.
  3. Rich Roast Beef Sandwich Meal – (Whole Beef Round Tip Roast) This cook is a 10.47 lb choice grade beef round tip roast from Costco. Cooked just right and on the rare side it is flavorful and tender and makes a great meal. This was served as a sandwich thin sliced and plated on locally sourced Bosnian Lepinje bread (warmed on the Kamado) with au jus dip from the cooked meat. A separate stove au jus (not shown) was offered as an additional choice. Dinner was accompanied with potato-leek cream soup and broccoli. Rich, filling and satisfying!
  4. Has anyone seen the Subway commercial for their pulled pork sandwich? In the commercial one fellow is opening up Akron (char-griller) and says it will be another 5 hours for por will be ready, eventually they both go to subway for their pulled pork sandwich voice says why wait 5 hours when you can have it now.
  5. I had one of these recently at a restaurant (The Yard House) and tried to duplicate them here. First I searched the web for a Blackened Chicken rub recipe. I found this one on foodnetwork by Jeff Mauro. 6 chicken breasts 1 cup butter (I used oil) 1 1⁄2 tablespoons paprika 1 teaspoon salt 1 1⁄2 teaspoons onion powder 1 1⁄2 teaspoons garlic powder 1 1⁄2 teaspoons cayenne pepper 1⁄2 teaspoon white pepper 1⁄2 teaspoon black pepper 1⁄2 teaspoon thyme 1⁄2 teaspoon oregano Coat both sides of thawed chicken with butter. Reserve. (I used oil) Combine all seasonings in a shallow bo
  6. Made these for a party recently. No leftovers. http://youtu.be/n7Vfh-cVPBE
  7. This is the special project I’ve been working on, The Really Big Sandwich. A sandwich so big, I will use it to destroy the world unless you give me First off, a Really Big Sandwich takes a really long post, so bear with me. To pull this off I spend days of careful planning. First I baked some beer bread on the kamado. (See link: http://www.kamadoguru.com/topic/20394-ruthless-rye-ipa-beer-bread/) The next day I cooked up some killer Tri-Tip. (See link: http://www.kamadoguru.com/topic/20397-tri-tip/) I knew that a really big sandwich would require some precision engin
  8. Trying to get some eats ready for my son before he gets home from school today. Rubbed down and cooked with some new homebrew rubs & sauces that a buddy's making. Tunes cranking inside.......weather sucked, but music was good. What's missing is some red pepper flakes in the picture. Toasted some King's Hawaiian buns with cheddar & bacon over the chicken. He killed these and declared them good. I'm putti
  9. If you are a fan of a great roast beef sandwich, I can guarantee you that you won't find anything as good as this at Arby's or in your grocery store deli case! Dry Rub Recipe: Equal parts of: Kosher or Sea Salt Black Pepper Onion Powder Granulated Garlic Dry Mustard Dried Thyme Rub down your roast with a thin coat of extra virgin olive oil and then coat liberally with the dry rub and let sit on the counter for at least 15-30 minutes. Preheat the grill to somewhere between 300-350 degrees and set up for indirect cooking. Place the roast on the center of the grill and cook until the
  10. Tried a new recipe for a sandwich/burger roll for dinner tonight. They came out pretty good, light airy & ready for filling with what ever you have. Very easy to make and only about 2 hours from start to eating. 350g flour 29g sugar 1 tea salt 1 1/2 tea yeast mix above to blend, than add 210g warm milk 2 tablespoon honey 1 egg beaten 2 tablespoon oil mix medium speed in stand mixer ( or mix by hand and knead for 6 mins), until you can make a window pane, place in bowl sprayed with cooking spray and roll dough around to coat, let proof until doubled (1 hr for mine). Place on floured work
  11. Shrimp Po-Boy Kamado Style There seems to be a seafood cooking theme on the forum right now. Here is my addition to that sea of cooks. Now normally when you think of a good south Louisiana shrimp po-boy you are thinking fried shrimp as the main character. Well…I decided to do a shrimp po-boy without frying the shrimp and to cook it on Big(Red)Joe. Got you wondering how he’s gonna do dat, don’t I? Well let’s find out, mes amis! My newest idea revolved around a variation of my New Orleans BBQ shrimp recipe ( http://www.kamadoguru.com/topic/8738-new-orleans-style-barbequed-shri
  12. What do you do with Tri Tip leftovers? Make my three favorite sandwiches. Here are most of the ingredients. Made up some Sriracha Mayo and Basil Pesto Mayo. Spread the Sriracha Mayo on a Ciabatta Roll and the Basil Pesto Mayo on a French Roll and finally the Greek Yogurt Dill & Cucumber Dip in a Pita Pocket. Put on the other ingredients and assembled the sandwiches. Here are the plated shots. Oh so good!
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