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  1. After doing a warm up burn in before the weekend when we were away I was excited to get home and do my first cook on my new kamado Joe 3. I reverse seared the tomahawk with the SloRoller at 250 until the IT hit 114 and then set it aside under foil while I change the setup for searing the steak and cast iron frying the shrimp. couldn’t be happier with the cook, it was also my first time using one of the two bags I picked up on the weekend of KJ charcoal, not sure how much of the awesome is the coal vs the grill but it all worked together to make a meal our guests will rememb
  2. King Crab, Smoked Salmon, Lobster, Lobster Tail, Shrimp (grilled and pan seared), Sweet Corn and Red Potato A very bad pic ofspicy shrimp...
  3. One of my favourite pizza combos. I used the John Lanzafame base recipe, which for one pizza is listed below but please note, I usually multiply by 4 to make two pizzas today and freeze the other two for another time: 1 teaspoon dried active yeast 1 teaspoon salt 1 teaspoon sugar 100ml (3 1/2 fl oz) warm water 2 teaspoons oil, plus extra for greasing 160g (5 1/2oz) all purpose flour (I used pizza flour) 1. Place first four ingredients in a bowl and whisk until just combined. 2. Slowly whisk in olive oil 3. Leave in a warm
  4. Got some steak on clearance at Walmart. They had put some seasoning on the NY strip steaks that tastes like fajita meat. I cooked them up to 135 degrees using my indirect heat shield I designed and had a friend build for me. I finished the sear on the steaks using a piece of 1/4" plate steel I had custom cut at a fabrication shop. I bought the shrimp at Sams already on the skewers. I seasoned them with Slap Ya Momma Cajun seasoning and cooked them 4 minutes, 2 on each side, on the same plate steel. The steak came out medium to well (my smoking hot wife doesnt like medium rare) and the shrimp w
  5. It is Good Friday and you are from New Orleans ... what to cook ... simple answer - a Shrimp Etouffee. Start with a traditional roux of flour and oil Add the the Cajun Trinity (onion, bell pepper, celery). Add the tomato elements and the other seasonings and good stuff you learned from your mama and your "May May" (grandmother) Cook the mixture for the flavor to develop and adjust seasonings until it is just right. Then at the very end when the rice is separately done cooking, add the peeled and butterflied
  6. Howdy folks....hope everyone is doing well. I thought I'd share a recent meal that was a big hit among the family. Not too long ago my wife and I had gone out to a local spot for lunch. They had a really cool menu full of interesting selections. My wife went crazy over what she ordered. Talked about it for days later, lol. I figured I'd let some time pass and then I'd surprise her with a redux of that same entree.....but do so at home. She'd been in bed all afternoon....wiped out from her radiation treatments, which ha
  7. I received my soapstone a few weeks ago, and finally got to use it. I prepared a Mahi filet, Tuna steak, Shrimp and a piece of NY Strip for my youngest who doesn't care for seafood. I roasted green beans and made an attempt at John Setzlers Brussel Sprouts and sweet potatoes. I thought I had sweet potatoes in the pantry, so I ad libbed with carrots and it turned out great! I put down some butter, and dropped the shrimp onto the soap stone, and in the 1-2 minutes it took me to go in and get the phone to take pictures they were done. The strings beans were more al dente than I like, but sti
  8. 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 Directi
  9. A Pan Seared Cajun Shrimp This was a bit different approach on shrimp. Wife and daughter had a large package of gulf shrimp thawing this morning. We usually like a New Orleans BBQ’ed shrimp (https://www.kamadoguru.com/topic/8738-new-orleans-style-barbequed-shrimp/) but their original plan this time was to reduce the calorie load and simply peel and fix them in the oven with a bit of olive oil, garlic, and seasonings. Great plan actually. But… I suggested as an alternative, since they had peeled and deveined the shrimp later in the afternoon that we lightly coat in olive oil, add s
  10. 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
  11. 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...
  12. Thai Style Shrimp Had some shrimp and wanted something different from the usual pan sauteed shrimp. Bingo - take it in a Thai direction. And having no coconut milk nor any curry on hand - well we will just skip that detail. Makes for a quick and getting home tired from work meal as the accompaniments cook in 20 minutes or so and the whole meal has almost no prep. A few simple ingredients - peeled shrimp, green onion, onion, garlic, chopped cilantro, limes and homemade fermented hot sauce (I started to use Sriracha but wanted to try my hot sauce (https://www.kamadoguru.com/topic/31
  13. Atomic Shrimp = Bacon Wrapped Shrimp stuffed with Smoked Cheddar Cheese and Jalapeño. This weekend I also made these again. I took some U13 shrimp and split them as much as possible and then filled the cavity with sharp cheddar cheese, then a slice of jalapeno and then wrapped them in bacon. I place them on the preheated (to 300) kamado for 5 to 6 minutes per side. Let them cool for just a few minutes and then plated them up with some cilantro garnish. These are sooo tasty. Thanks for looking.
  14. Asian Confusion Meal It was good to get back in the kitchen (and back posting cooks on the Forum) after a much too long series of travel, family and work commitments preventing me from doing any serious cooking for many months. When you look at the ingredients and seasonings in this dish you will understand my naming motivation for the meal/post that goes beyond a “fusion “ meal. Plus it is a mix across cuisines – US, Chinese, Japanese, and who knows what else… And even the cooking method in the Dutch oven could be considered unorthodox. Asian Confusion Meal However, I ha
  15. New Orleans Style BBQ Shrimp New Orleans style BBQ shrimp is not a BBQ in the sense we normally think about with regard to the cooking method. It is a very rich dish with deep flavor that is actually oven baked. Personally, I think the BBQ moniker really originates from the ingredients and the seasoning flavors coming together especially the Worcestershire sauce addition. I grew up eating this dish - my mother could make this dish better than anybody and even though I have cooked it for years I still think hers was magical. I was never really sure of the recipe as my mom mostly coo
  16. I have been wanting to grill Chris Lilly's "Yuzu Shrimp Skewers" that John Setzler demonstrated in this video - http://www.kamadoguru.com/topic/17255-orange-honey-glazed-shrimp-skewers/ I could not find any Yuzu juice so I came up with a suitable substitute of a half/half ratio mixture of orange and grapefruit juices. Mixed up the marinade per the recipe in the above link. I let the thawed medium shrimp, go for a swim for about an hour in the marinade. I wanted some grilled veggies of broccoli florets and red bell pepper strips to complement the meal. I coated the veggies with
  17. Shrimp Stir Fry Philpom's recent post on "Eat more veggies! Pork Stir Fry" conveyed such a nice cook that it just kept popping into my head. Yesterday the market had some beautiful large de-headed shrimp on sale. Bingo. A Shrimp Stir Fry was the just the ticket tonight and satisfied that craving. The veggie portfolio was red and green bell peppers, celery, onion, green onion, mushrooms, bamboo shoots, and water chestnuts. The sauce was soy, sesame oil, and Empire brand "Royal Clam Base". Seasoning included red pepper flakes, ginger, and a touch of Accent (msg) for that umami
  18. Hi Folks, Its been very hot lately here, harvest is almost done and just had a great afternoon off from work, wife is out of town on a football game my son participated, so it was just me and my daughters for the afternoon, that means I needed to be a responsible parent and feed them. No worries, have a new sack of lump that I needed to try, my dad gave it to me, someone in town is now making lump charcoal, so now I can get bags, sacks, boxes, truckloads of lump without any dust or small pieces! Picked up a couple of steaks at the butcher shop, and some chorizo for the grill, also I r
  19. I’ve never made these before but I had something similar at a restaurant called Abuelo’s in Tulsa Oklahoma. It was one the more delicious things I’ve ever eaten so I decided to try and replicate it here along with some Prosciutto Wrapped ones as well. First I check to see if any of my peppers were ready to be used for this. Only one was big enough. (Just barely) I assembled my ingredients. Butterflied the shrimp. Put in a spear of smoked cheddar, some red onion and some Jalapeño and started to wrap them in bacon. Husker likes Bacon! All wrapped up. And on the gr
  20. Shrimp and Grits (recipe courtesy of my father-in-law). This is always a hit in our neighborhood. For many, it is the first time they try grits and are surprised how much it makes this dish. 3 lbs raw shrimp, peeled and deveined 1/2 cup finely cubed pork Tasso (1/8" cubes) 2 cups Cajun vegetable mix (recipe below) 2 cups uncooked quick grits 5 tbsp. butter in 1 tbsp. pats 2 tbsp. extra virgin olive oil 6 cups chicken broth 1 cup half and half 1-1/2 tbsp. Tony Chachere's Creole Seasoning 1 tsp. thyme 1/2 tsp. salt (optional) Bring check broth to a boil in a large saucepan ove
  21. Stir Fried Shrimp and Vegetables in Cast Iron Wok on Classic Joe Was looking for a different cook for dinner tonight. Since I am headed to Asia this weekend I guess stir fry was on my mind. And since the Challenge this month was seafood and because I will be gone on travel for the rest of the month - I also decided that this would be my entry for the May Challenge. This cook is a stir fried shrimp dish done on my Classic Joe in the Kamado Joe cast iron wok using the Divide and Conquer support frame and the X ring to hold the wok. My son and I did the cooking on this meal. He a
  22. Today was a busy grilling day. T-Bone steaks and roasted corn had been made earlier in the day. The Big Joe was still up and running at 350 indirect on the right and the griddle on the left. A separate post will be made on that cook. This afternoon the local store was visited, and they had some huge monster Shrimp which was available. When I say huge, they looked like they had ate lobster for breakfast, lunch and dinner. They had some Lobster tails at a bearable price, not the lowest I had seen, but not frightening. Lastly, the Scallops were of the ocean variety and looked fresh.
  23. Shrimp Tacos Before I left town on my last trip,I had time to put together a quick family meal. The shrimp taco was served with no cheese but was complemented by a cilantro-lime mayonnaise sauce my son put together - mayo, sour cream, splash of milk to thin it, fresh cilantro, lime, Tabasco, and smoked paprika. What a great sauce. Perfect! Fresh mini-sweet peppers were served on the side for some crunch. Some Ingredients for Building Your Tacos Marinating the Shrimp The shrimp were marinated for several hours in a coating of olive oil and my blend of cajun
  24. So ever since I got my tortilla press I’ve been on a taco spree. Sprout’s had Colossal EZ Peel Shrimp on special so I did a Caribbean spin on a taco, Jerk Shrimp Tacos with Mango Habanero Salsa and Fried Plantains. First I made up the salsa. Here are the ingredients: Chopped Add the zest of 1 lime Then add the juice and stir. Put this in the fridge to rest and get happy. Now I prep the shrimp. These were the EZ Peel Shrimp so they were very easy to peel and were already deveined. (Since I was grilling them I discarded the shells) Peeled and rinsed and into a bowl. Pour
  25. I had to break out the Kamado Joe Cast Iron Wok today and make an outstanding batch of Shrimp Scampi on the Kamado Joe Classic! Here's the recipe: Kamado Joe Cast Iron Wok Shrimp Scampi Preheat your grill to a dome temperature of 400°F with the cast iron wok on the accessory rack in the lower position of the Divide & Conquer Flexible Cooking System. 1 to 1 1/2 lbs 20 count shrimp, peeled, deveined, with tails on salt/pepper to taste 4 tablespoons butter, divided 1/2 cup extra virgin olive oil, divided 1 cup dry white wine juice of one lemon 3-4 cloves finely minced garlic 2 shallots
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