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Found 19 results

  1. 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!
  2. 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!
  3. Scampi (Langoustines) in White Wine and Tomato Sauce with Pita Bread a.k.a Skampi na Buzaru if you're on the Adriatic Coast of Croatia If these sweet and tender little morsels of loveliness from the sea were as sustainable, prolific and cheap as they are on the West Coast of Scotland, I'd be eating these guys at least twice a week!! We are lucky enough here in Australia that they also live in Western Australian waters, so I was able to get my little hands on some Aussie ones through my local fish monger. I'm a little bit jealous that @KamadoJosephine can probably take a leisurely stroll down to the local fish market and pick them up as catch of the day fresh off the boat . If you travelled to the Adriatic coast of Croatia and didn't stumble upon this dish in it's various forms with either scampi, octopus, mussels etc., you'd have to have been hiding in a box to not have come across it.... but I have to say that these little scampi are next level! They are also known as Norway Lobster or even Dublin Bay prawn. You could make this with shrimp or any other seafood... the last time I made this, I served the leftover sauce with pan-fried fish fillets and my husband really raved on about how good it was... however it is all the ingredients, including the scampi heads that really make this sauce. It would be a crime to serve the sauce without something to mop it up, so I made some fluffy / chewy pita bread to serve with it. I started with getting the Pita Bread doing it's thing: 1. Put the milk and hot water in a jug and leave for 10 mins (which should be enough to get it to room temp) 2. add the sugar and yeast and mix to combine 3. leave until it gets frothy (around 5-10 mins) 4. put the flour, salt and thyme in a bowl 5. once the liquid mixture is frothy, add it to dry ingredients and mix through using your fingers 6. transfer to lightly floured surface and knead for approx 5 mins until nice and smooth 7. transfer to lightly oiled bowl and cover with clean tea towel and leave for about an hour, until doubled in size 8. when you're ready, cut into six pieces 9. oil your work surface with some olive oil and roll each one out as the prior one cooks in a heavy based fry pan with a bit of oil on it, for a couple of minutes each side 10. as they're cooked, I placed them in a cozy clean tea towel to keep them warm White Wine, Seafood Sugo A few of the heads from the smallest Scampi small brown onion, finely diced 4 smallish or two large garlic cloves finely chopped 1 can san Marzano tomatoes (pureed) 1 cup white wine (I used a nice Chardonnay from Western Australia to go with the WA scampi) fresh parsley, finely chopped olive oil salt and pepper some day old breadcrumbs ( a couple of tablespoons if necessary) 1. drizzle a bit of olive oil on the scampi heads and place in a medium oven to roast and enhance their flavour 2. place some olive oil in a heavy based pan and cook off the onion until nicely translucent 3. add the garlic and cook off until fragrant but not coloured 4. place the roasted heads in the pan and add the white wine 5. cook off the smell of the wine for a couple of minutes 6. add the tomatoes 7. simmer for 5 mins or so, until you can see the sauce is now cohesive ie. foamy bubbles from the tomato have disappeared 8. if it's too runny, you can add the breadcrumbs to thicken 9. if it becomes too thick, you can add some water to loosen it up. Scampi I kg scampi 1 lemon rind juice 1/4 lemon 1/4 cup olive oil In Croatia, they would have cooked these whole in the sauce but that wouldn't have allowed me to get the kamado involved! Basically, I cut them down the length of their bodies, to get two nice flat sides for placing on the kamado I brushed them with the olive oil/lemon mixture and cooked them on a 220C/450F kamado for really only a couple of mins per side. They're so delicate that I was very afraid of overcooking them!! I nestled the cooked scampi in the sauce, sprinkled with the parsley and served with pita bread and a glass each of lovely Chardonnay wine of the side. Hubby and I enjoyed sharing this meal straight from the serving dish.
  4. 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.
  5. I seared this swordfish steak and then topped it with a reduction of balsamic vinegar, orange juice, and a little Jack Daniels Tennessee Honey... check it out!
  6. I am NOT a fan of cooking whole fish. There is some mysterious attraction to having a whole fish plated with the head on. In my opinion, THIS is the last time this fish will look appealing in any way. Once it goes to the heat, the color fades, they eye clouds over and it loses most of its visual appeal. I LOVE FISH. I love cooking it. I love eating it. I'd just rather have a big fat filet or some sort whether it be salmon, a tuna steak, swordfish, mackerel, sea bass, roughy, trout, large mouth bass, or whatever it might be. I cooked this one today to make a video of the process. I slit the upper side of this one and stuffed in some lemon slices. I squeezed lemon juice over the whole fish and in the cavity as well. I stuffed onion, rosemary, and dill inside the cavity. I salt and peppered the outside of the fish and drizzled it with olive oil before roasting it on the grill at 425-450-ish for about 30 minutes until it was done. It tasted great but it was visually unappealing (to me) after it was cooked.
  7. I love shrimp and scallops. Seared scallops are, in my humble opinion, the chateaubriand of the sea. Getting a PERFECT sear on the outside is the key to having a great scallop. The cast iron pan or griddle is the perfect solution and getting it to the right temperature to get a sear like this without over charring the scallop takes a little practice sometimes. When I am cooking on an iron pan or iron griddle in the Kamado, I like to get my dome temp up to around 400-ish degrees. I like to get it there and let it stabilize for 30-40 minutes whenever possible. The iron griddle or pan will be in the upper grill position and it will normally be somewhere between 500-550 degrees which is perfect for searing just about anything WITHOUT OVER CHARRING!
  8. If you cook it, they will come. I had a good time cooking some simple stuff on the Kamado Joe classic tonight. I cooked the shrimp on the cast iron grate in the top position and the scallops on the cast iron griddle on the top position...
  9. This was an amazing cook and one of my first experiences with Chilean Sea Bass... this is the BEST fish I have ever had.
  10. This is my entry into the Seafood Challenge. I’ve wanted to try this for some time and finally got up the nerve to do it. Yep I’m hosting a Paella Party! Which a pretty full house of guests (10 total) coming I hope it turns out well. Now, after surfing the Web I came to realize that there is no one recipe to follow as everyone did something different. So this is a combination of 3 or 4 recipes I found on the web taking things I liked from them all. (Bear with me as this is a long one) The first thing I learned was you don’t use regular (long grain) rice. Traditionally you’d use a short grain variety called Bomba rice. I couldn’t find this variety but Arborio rice (used to make Risotto) is supposed to be a good substitute so that’s what I used. The second thing I learned was you need a wide, shallow and flat, heavy bottom pan to cook it in. They make “Paella” pans that are just for this. Unfortunately I didn’t have one nor do I have the room for such a specialized pan. I did however have a 15”, flat, heavy bottom braiser pan. It’s not shallow but I can control the ingredient amounts to make the paella level shallow inside the pan. The third thing I learned was that it all about the prep work before you start the cooking process. Everything needs to be cut up, portioned and ready to be put into the pan in the proper order. The order all depending on how long it takes to cook. Here are most of the ingredients. (Chicken and squid not shown) Clams and mussels Prawns (There were alive yesterday) 1 lb. of U15 shrimp. Before my guests arrived I made up some white Sangria and put it in the fridge for the flavors to meld together. O.K., here I’m getting started on the Paella. I sliced and diced up all my veggies. (In my hurrying around I forgot to put these Red Bell Pepper slices on) I de-boned the chicken thighs. And made stock with the bones. As I don’t possess a Mortar & Pestle I put the Saffron threads into a 1 cup Pyrex measuring cup and used a spoon to crush them. I then put 1/2 cup of white wine in with them and brought this to a boil in the microwave to pull out all the flavor of the Saffron. I then cut up the sausage into ¼” slices. (Use Spanish Chorizo if you can get it. I couldn’t find this so I use Portuguese Linguica) Chicken stock is ready. (I poured in 1 container of store bought stock to what I made and continued to reduce) I peeled the shrimp and reserved shells to make up a Shrimp & Saffron Stock. I put the shells into a sauté pan with a little EVOO and sautéd until they started to turn orangey pink in color. Now I added 1/2 cup of clam juice, the Saffron broth, 4 cups of chicken stock and simmered for 20 minutes. While that was simmering I lit the kamado. I then took everything (but the red bell peppers) out to my gas cook top. I heated up some OO and seared the chicken thighs. Removed and reserved. (Note: Unless you have a very wide burner (which I didn’t) you’ll need to rotate your pan every couple of minutes for even heat distribution) I then cooked up the Linguica. Removed and reserved. Now heated the onions and bell peppers until they start to wilt. Added the minced garlic and continued to cook for another minute or 2. Now the 2 diced tomatoes and continued to cook until it starts to caramelize and then add 3 bay leaves. Now add the rice in the shape of a cross. Stir the rice into all that flavor goodness and let it toast for 2 to 3 minutes. (Until you start to hear some cracklin) Now add the wonderful (and still hot) Shrimp and Saffron broth. You should hear some sizzling when it hits the pan. Shake the pan to try and level everything out and do not stir it again. Now evenly redistribute the chicken and Linguica into the pan. Move it over to your pre-heated (to 425) kamado and let this cook for 15 minutes. (I forgot to add the peas and green beans until after the picture) After 15 minutes you’ll notice the liquid has reduced nicely. Now I add the mussels (too many) and the squid and cook for 2 minutes. Now I add the shrimp and cook for 1 minute. Now I add the clams and cook for 2 minutes and then finally add the prawns and cook for 5 minutes. I now checked to see if my rice was done. There was still quite a bit of liquid bubbling as the mussels and clams had opened up, releasing their juice. (there were too many mussels) So I open the lid and let my fire get really hot to try and reduce the liquid further. Ideally you want the liquid to be almost completely absorbed and a slight crust start to form on the bottom of the pan. After most of the liquid was gone I took the pan inside and added some fresh lemon wedges. Poured the Sangria. I garnished with parsley and it’s ready to serve to my quests. Here are those pics. Here’s the money shot below. OMG! Having never made this before I’ll have to say it was a lot of work but it is sooooo worth it. Flavor was unbelievable. The actual cooking isn’t that hard so long as you’ve done all your prep work beforehand. I urge you all to give this a try.
  11. I made myself a little seafood feast this weekend, and thought I'd share the recipe: Shrimp Squid Branzino (seabass) Bay scallops Marinated all of this in olive oil, lemon juice, Italian parsley, garlic, thyme, and mint. Seared it at about 550 for 2-3 mind per side and it was fantastic!!
  12. Last night was Paella night at BGC's house. This is a family favorite! This one has chicken, sausage, clams and jumbo shrimp. This recipe was inspired by a trip to Spain last summer. My family and I ordered a traditional Spanish paella at a fine restaurant. It was terrible and ridiculously over priced. I was determined to create a recipe that was delicious, yet still encompassed the traditional saffron infused flavors. Here's the recipe: http://www.biggreencraig.com/paella.html
  13. This is an idea that is shamelessly flat-out stolen from Allycat's Crawfish Bread post. After reading her post this afternoon I went traipsing off to Harry's in search of crawfish. No dice. Apparently because of sustainability issues this year, Whole Foods is no longer carrying crawfish for the foreseeable future. Grump. So I wandered a bit and picked up some uncooked cocktail shrimp and some lump crab meat instead. A poor substitute for what I really wanted, but there you have it. I started out making a basic white sauce by simmering butter, shallots & garlic Added in the shrimp as part of the sauce process to cook it up and suffuse the sauce with some seafood flavor. Then added some flour and cream to thicken it up: Cut a demi-baguette in half and spread the sauce/shrimp mixture on it. Then topped with crab meat and a sprinkle of Parmesan-Reggiano cheese. Into the grill at about 425° for about 30 mins. Because the bread/crust was already cooked, I used my foil wrapped pizza stone as a diffuser and kept them in my baking dish for a little added insulation. Once they were nice and bubbly on the top, I took them off the grill: I was going to have a photo of these all nicely plated with a side salad, but then I stupidly tried to pick up the dish with my bare hands (brain off in lala land) and so have spent the last hour with my fingers in a glass of ice water instead. Hopefully I've held off the blistering some. Bah I still want crawfish, but man these were good! Thanks @allycat for a GREAT idea.
  14. Z's all time favorite thing to order when we go to "our" restaurant is seared Ahi over wasabi mashed potatoes. Tonight was kind of a special date night (no big anniversary, but the last 2 weeks have been filled with "back to school" stuff, so we haven't seen a lot of each other) and I decided to splurge. Did a dozen oysters just like last night. Then bought 2/3 lb of sushi grade ahi tuna at Harry's. Mixed up some soy sauce, a little mayo, some brown sugar, and a heaping spoonful of wasabi powder and basted all sides. When the oysters came off, I removed the top grate, and put the cast iron griddle (with a very thin coat of olive oil) on the lowest grate to preheat at about 525°. The tuna went on after it was smoking hot: 30 secs per side (including 3 edges), for a total of 2:30: Served with garlic mashed potatoes, asparagus, and a couple of the oysters: (Oh and I don't remember who recommended stashing it in the freezer for a few mins to stop cooking and firm it up, but I did that while I mashed the potatoes and it worked perfectly. Still warm, but firm and so easy to slice!) Z absolutely RAVED about it. Said it was better than anything he'd gotten in a restaurant and had 2 servings. (Also thought the oysters were the bomb.) (Actually I got his ultimate compliment: You could make this again if you wanted. ) So to @jackjumper, @derhusker particularly - you guys inspired me to try this and I thank you for it. It was a huge huge success and won me many girlfriend points tonight. I will definitely be doing this again ... maybe with sesame seeds for more of a crunch on the outside. But I no longer have any fear of ruining a good expensive piece of tuna. It was super super easy.
  15. A Seafood Duet (Grilled Lobster and New Orleans BBQ Shrimp) Two factors came together as the genesis of this meal. I had fixed my New Orleans BBQ shrimp the other day and had some leftovers but not enough for a full meal for three persons. And the grocery had some small (3 oz) cold water lobster tails on sale. So…. I orchestrated a seafood duet sung by north Atlantic cold water lobster and southern Gulf Coast warm water shrimp. The Final Performance The BBQ Shrimp Leftovers Here is the recipe for the New Orleans BBQ shrimp [EDIT - added link -http://www.kamadoguru.com/topic/8738-new-orleans-style-barbequed-shrimp/?p=88234]. For this meal, I rewarmed the shrimp and peeled them. They were plated in individual serving cups and slathered with the wonderful sauce. Some of the sauce was painted on some slices of wheat bread which was at the very end of the cook toasted on Big(Red)Joe. My son has gotten bread toasting on Joe elevated to an art form. Firstly, I prepared and cooked the sides. A did sautéed baby bella mushrooms as a minor side and did some Kamado baked Parmesan zucchini quarters as the main side. The Mushrooms The mushrooms were cooked on the stove in a bit of olive oil and seasoned later with just black pepper. The Parmesan Zucchini Ingredients: zucchini, quartered lengthwise grated Parmesan cheese dried oregano dried basil garlic powder Kosher salt ground black pepper olive oil Mix the Parmesan and all ingredients except the olive oil together to taste. Place cut zucchini in a large bowl and coat well with olive oil. Sprinkle small amounts at a time of the Parmesan mixture on the zucchini until they are well coated. Reserve some of the mix for later. Place on an oiled baking sheet. I used a perforated pizza pan on my extender rack to get it away from too much heat on the bottom of the pan and higher in the dome for more heat on the top of the zucchini quarters. The perforated pan lets the zucchini cook nicely on the bottom. Bake in the Kamado (with pecan wood smoke) at 350-375 indirect for about 20-25 minutes until cooked, but not to the point of being mushy and the coating has browned a bit. Parmesan Mix Seasoned and Coated Zucchini on Big Joe Baked and Ready Beverage Time While the zucchini was baking it was time for a libation for everyone. A nice shaken Monopolowa vodka martini, wet, and dirtied up with Kalamata olives. I like using the Kalamatas as they and their brine are not as salty as the green olives. The Lobster Prepare the tails by cutting just the top of the shell lengthwise but not through the tail fin. Do not cut the lower membrane. Gently loosen the meat and set it above the split shell so the shell acts as a support. I prepared unsalted melted butter, lemon juice, and a touch of Cajun seasoning as a cooking sauce. Coat the lobster meat on all sides with the basting mix. Dust with a bit more Cajun seasoning. Reserve some of the butter mix for basting during the grilling. I reset Big(Red) Joe for direct grilling after removing the zucchini, but the temperature after pulling out the deflectors was about 500 degrees - way too hot. So I shut down the vents for a few minutes until temp dropped to 425. As this was still a bit too hot for grilling the tails on the main grate, I used the extender for the tail cook rather than wait until the direct heat temps got down to 375-400. Cook meat side down for 5 minutes and then turn over, baste well with the butter mixture and cook for another 4 minutes. After basting, I lightly sprinkled on some of the Parmesan mix used for the zucchini on the tail meat. Lobster Tails Cut and Prepped All Buttered Up On the Grill (after turning over) Lobster is Done Let’s Eat! It was another elegant and enjoyable dinner meal to sit down to with the family. Had the lobster been the only main I would have used larger tails or more of them. As is worked out the full meal was just right with the shrimp, lobster and sides and the set of flavors went well together. Thanks for looking!
  16. When H isn't going to be home for dinner, I like to pop over to Harry's and get scallops for my dinner. H hates scallops - doesn't even like the smell of them after they've been cooked. So when he's not here, I get 4 or 5 of the large scallops, maybe a piece of salmon, and make a big salad. As I wandered up and down the case, wondering what else I could get, I saw they had these big, beautiful Blue Point oysters on sale. Bingo. I remembered Smokehowze's recipe that I'd bookmarked, and I've been wanting to make something special to surprise Z with tomorrow night. I decided to pick up 3 or 4 of these and experiment with them. I started out Googling "how to shuck oysters". Watched a bunch of videos, got a breadknife, a thin bladed screwdriver, and a more sturdy appetizer knife ready, spread out a kitchen towel ... and proceeded to get my ### thoroughly and humiliatingly kicked by a bunch of bivalves. At this point? Oysters 3 - Kara 0. Back to Google and some grilled oyster recipes. Ah! They'll pop open on the grill after they're cooked for a bit. Even @Smokehowze's recipe says cook them a little before spooning in any of the sauce and toppings. Cool. So on the grill they went. (Along with the griddle for the scallops.) I set the timer for 4 mins and quickly mixed up the sauce. I was only doing 4 oysters, so I mostly eyeballed it and estimated. Timer went off and sure enough, the little devils had started to pop. Once I figured out my routine (oven mitt in right hand, tongs to put oyster in mitt, grab knife and slice off top, back on the grill), I was able to zip right through them (all except the 4th little guy who, turns out, I was holding upside down). Spoonful of sauce, sprinkle of parm - and back on the grill - along with the scallops. When I opened the grill to flip the scallops, the very back one was looking done, so I pulled it off: Of course I had to taste while it was still bubbling hot: Flip the scallops, remove the oysters: And because it was there, poured the last of the sauce over the scallops: Served with a green salad with oil and lemon juice and a little gorgonzola cheese, and a wedge of yesterday's artisan loaf for sopping up some of that delicious sauce. And now I can cut loose and say: SMOKEHOWZE!!! DUDE!! I think I love you! These were, hands down, bar none, the best oysters I've ever had anywhere. I could easily have eaten a dozen or more. Usually the scallops are my favorite thing on the plate, but not this time. I was planning to do a dozen of these tomorrow night as an appetizer ... but I'm thinking I might double that, or more. And we might wind up just making a meal out of them. I know Z is going to love them as much as I do. So THANK YOU for a fantastic recipe!
  17. Salmon Shrimps bacon pineapple bell peppers mushrooms onion olive oil
  18. I haven't done any fish in quite a long time so I was stoked to get to do this one tonight. I used my own adaptation of a recipe in Ray "Dr. BBQ" Lampe's "Slow Fire" cookbook. It was PHE NOMENAL.
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