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Found 6 results

  1. Chicken is my wife’s favorite and I like to cook things she’ll like, most of the time , so I cooked up some Chichen Shawarma. Started out by skinning and de-boning some chicken thighs that I had thawed out. I cut each in half and set them aside in the fridge. I now got out the ingredients for a yogurt based Sharwarma marinade. Everybody in the pool and gave it a good spin with the whisk. I then put the chicken thighs in and stirred it up to get complete coverage on all surfaces. I then covered the bowl with plastic wrap and placed them in the fridge to rest overnight. Now I made up a batch of Tzatziki. Link to recipes: The next day I broke out my vertical spit. And loaded it up with the Shawarma and topped it with a nice thick slice of red onion After I had preheated my kamado up to 325 for 1/2 hour I put the Shawarma in. I checked on it after about 25 minutes and knew it could go much longer. After about 1 hour I started getting everything ready. I cut up my veggies and got the Tzatziki out. I also set up my craving station. Once the Shawarma developed some char on it, I removed it and sliced off the outer layer and then placed it back in the kamado. I warmed up some flat bread and spooned on some Tzatziki and then made up some Shawarma Sammi’s. Here they are served street food style with a Ballast Point Grapefruit Sculpin and some mandarin orange slices. SO GOOD! Thanks for looking.
  2. In a reply to shuley, when I introduce my new Red Kettle, I stated “I use the kettle mostly for fast grilling style cooks (Hot Dogs, Hamburgers, Carne Asada, shrimp) So I haven't really tried to control the temperature to much” Well I decided to try a longer cook and see how it held a temperature. Chicken is my wife’s favorite and I like to mix it up so for this Kettle Experiment I went with Chicken Shawarma. Started out the night before making 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 Here is the grated cucumber that I tossed with the salt. The salt leaches out the liquid from the cucumber that I rung out using a flour sack towel. Here’s the yogurt, the lemon and the minced mint ready to be mixed together with the garlic and cucumber. The next day 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. I then broke out the boneless / skinless chicken thighs I got that were on sale. I cleaned these up and then cut most of them in half but some were larger so they were cut in thirds. The thighs now went into pool for a nice long rest. 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 Here is the start of the blending process. Then some Persian Rice. 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. I tightened up the stops to help keep in the marinade and juices. and placed them on the grill. My new Red Kettle was cruising along at 350 and stayed within 10 degrees of that for the entire 75 minutes of this cook. Flipped them after 5 to 6 minutes. After a while I moved them over the coals so I could develop some char that Shawarma should have. Here is everything plated up family style with some cucumber slices, Olives, pita bread and a Ballast Point Grapefruit Sculpin IPA. So Good! My wife and company loved everything. Thanks for looking.
  3. 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.
  4. Picked this up at the thrift store for $2.17. Hmmm? What will I do with it?
  5. My wife and I go to a local Palestinian Restaurant plus my neighbor is Lebanese. Because of this I wanted to recreate some of the food I’ve enjoyed from that region. I searched the web for some recipes that sounded and looked close to what I’ve had and came up with the three listed below. (Web link included for more information) The first is a Beef Shawarma flat bread sammy. Ingredients Meat 2 lb. Tri-Tip. Marinade Ingredients 5 cloves of garlic ½ cup of freshly squeezed lemon juice ¼ cup of apple cider vinegar ¼ cup of olive oil 1 teaspoon cloves 1 teaspoon salt 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 Tahini Sauce Ingredients 2 teaspoons of Tahini paste 1 teaspoon of freshly squeezed Lemon Juice 3 gloves of garlic, crushed a dash of Salt Sandwich Ingredients Pita bread Grilled tomatoes Sliced Cucumber Sliced Red Onion Sliced Red Bell Pepper Lebanese Pickles Most of the ingredients assembled: Prepped a Tri-Tip. Cut along where the grain changes direction. And now sliced length wise for better marinate penetration. Now in a Ziploc with the marinate and into the fridge overnight. Instructions Shawarma Marinade Mix the spices along with the lemon juice and apple cider vinegar in a blender for a couple of minutes. Don’t mix in the olive oil yet. Cut the beef into chunks of 4 inches long by no more than ⅔ inch in thickness. In a bowl, rub the meat with the marinade, sprinkle a bit of olive oil then rub again, cover and let marinate overnight in the fridge. Preparing the Tahini Sauce In a small bowl, whisk the the Tahini paste, crushed garlic, lemon juice and salt until you turn the paste into a sauce.Serving the Shawarma Place about 4-6 ounces (to taste) of shredded shawarma in a pita bread along the diameter, sprinkle some Tazaki sauce or Tahini sauce, add freshly grilled tomatoes, cucumber, onion, bell pepper and pickles. Roll and enjoy. Read more: http://www.mamaslebanesekitchen.com/meats/beef-shawarma-recipe/ Next day I prep my kamado , light and let it come to temperature. (600 at the grill) I put them on for approximately 4 minutes per side. 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 Read more: http://www.inspiredtaste.net/15938/easy-and-smooth-hummus-recipe/#ixzz2w4UBSepX And finally the Tabouli Ingredients: 1 cup water 1 cup fine cracked wheat 1 cup minced fresh parsley leaves 1/2 cup minced fresh mint leaves 1/2 cup finely chopped yellow onion 3 tomatoes, diced 2 cucumbers, seeded and diced 3 tablespoons olive oil 3 tablespoons lemon juice, or to taste 1 teaspoons sea salt Directions In a large mixing bowl, pour the water over the cracked wheat and cover, let stand about 20 minutes until wheat is tender and water is absorbed. Add the chopped herbs and vegetables and toss with the mix. Combine the oil, lemon juice, and salt in a separate bowl. Add to wheat mixture and mix well. Chill. Serve and enjoy Read more: http://www.foodnetwork.com/recipes/tabouli-recipe.html And here are the plated shots with a nice Oatmeal Stout. Yum!. Thanks for looking.
  6. I’ve been craving Tri-Tip so I thawed one out. Trimmed & rubbed it down and let it rest in the fridge for 5 hours. Set up the kamado for in-direct / direct cooking and fired it up. Let it heat up to 300 degrees and put on some chunks of pecan and the Tri-Tip on the in-direct side. Here it is for the “smoke” phase of the cook. It took 43 minutes to reach an IT of 115. I opened up the vents and let it get up to 550 for some reverse searing. In this first photo the flash went off so you can’t see how hot the fire was. Here it is without the flash. 5 minutes per side and it looks like this. And sliced. And now into one of my favorite ways to eat sliced Tri-Tip. Flat Bread with a layer of Tri-Tip, Greek yogurt dip, cucumber, red onion, red bell pepper & tomato. Yuuuuuummm!
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