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Found 5 results

  1. When I saw the October Challenge, this fun dish came to mind. These ingredients are super easy to find, and no special measuring is required to get a quality baked treat off of the Kamado. (I hate measuring things) Get some puff pastry from the grocers freezer. Just before you light your lump, pull the puff pastry from the freezer and let it warm up at room temperature. In about 30 min, it gets just pliable to un-fold and work with. Take the brie wheel and place it on the puff pastry as a template to cut out a top and bottom for the brie. A good trick too is if your brie comes in a cardboard wheel to use that as a template. Then cut a strip as wide as the height of the brie which you will wrap around the cheese as a side wall, and also use it to adhere the puff pastry top and bottom all together. A grill plank works great to cook on for this. I spray it with some food spray and then put the brie wheel covered in puff pastry on the plank with a thin coat of egg wash. Grill to the spec's on the puff pastry box. Usually its about 400 for 20-25 min or until golden and flaky I cooked this raised direct here because I had the grill plank to diffuse some of the heat. Raised is key, but you may want to use your heat deflector as well- This can be made a couple hours ahead of game time or served oozing cheesy goodness! Thanks for looking- Paul
  2. This recipe is as fun as it is delicious. It would be ideal if you have helpers with small hands. The concept is simple- make a Chicago style hot dog but in miniature form. I used crescent roll dough but if you are real fancy, you can use puff pastry. Cut pickle spears into tiny slivers and wrap the dough around the pickle slice and mini hot dog. Brush with egg wash, and sprinkle with poppy seeds for an authentic looking bun. I have also made variations in the past sprinkling celery salt, and slathering mustard on the inside before wrapping. Although I do not have access to sport peppers, I bet they would be amazing as well Mini Chicago Dogs on parchment paper All ready to cook over raised direct at 375F Golden brown and delicious! If you are not careful, they will never make it into the house- Thanks for looking!
  3. Since it's football season and game day food is definitely on the minds of grill owners, I have decided to show you a game day treat that will absolutely surpass anything you have ever bought in a ball park! You gotta try these pretzel wrapped cheddar brats! Recipe: Pretzel Wrapped Cheddar Brats Pretzel Dough Ingredients: 3 cups all purpose flour 1 teaspoon kosher salt 1 package of active dry yeast 2/3 cup beer 1/2 cup water 1/4 cup vegetable oil Other Ingredients: Johnsonville Cheddar Brats (up to 12 for this recipe) Freshly grated asaigo cheese 6 cups water 2 tablespoons baking soda 1 beaten egg 1 tablespoon water Kosher Salt Directions: Preheat your grill to 400°F. In a saucepan, warm up the beer, water and vegetable oil to about 120°F and set aside. In your mixer bowl, combine the dry ingredients and mix thoroughly. Add the wet ingredients and install the dough hook on your mixer. Mix with the dough hook for about 5 minutes on a medium speed until a dough ball forms and pulls away clean from the side of the mixer bowl. Transfer dough ball into a greased bowl. Cover with plastic and let rise for 60 to 90 minutes until doubled in size. Remove from bowl to floured work surface. Cut dough in half. Cut each half into six equal pieces. Roll each piece of dough into a rope about 18" long. Wrap the dough rope around each of the cheddar brats. Dissolve the baking soda into the 6 cups of water and bring to a boil in a sauce pan. When you reach a boil, reduce the heat and bathe each wrapped cheddar brat in the water for 60 seconds and set aside. Mix the beaten egg with 1 tablespoon of water and baste each of the cheddar brats with the egg wash mixture. Sprinkle each brat with kosher salt. Grill for 15 to 17 minutes until the pretzel dough is golden brown. During the last two minutes of the cook, grate some fresh asaigo cheese on top. Serve these with some dijon mustard and a cold beer on the side!
  4. 1-2 tbsp kosher salt 1/4 lb bacon 1 lb raw in-shell peanuts 12 cups water Cook the bacon until it's just beginning to crisp up and has rendered a lot of the fat. My crockpot has a "roast/sear" setting that lets you do this right in the pot, but if you don't have that setting or if you are making this on the stovetop, you can cook the bacon separately. Crumble up the bacon and put the bacon and the rendered fat into the pot. Add the peanuts, the water, and the salt and cook on high for at least 12 hours and as long as 24. The shells and the peanuts should be soft and almost mushy but still hold their shape when they're done. These are addictive and 1lb probably isn't really enough. I'd recommend doubling or even tripling the recipe if you have a crockpot big enough. Bacon In the pot: Done!
  5. Laugenbrezel Cook Time: 20 minutes Total Time: 3 hours, 20 minutes Ingredients: • 1 T. yeast (or 1 package) dissolved for 5 minutes in 1/4 c. warm water and 2 tsp. sugar (proofed) • 4 1/4 c. bread flour • 11/4 c. warm water • 2 tsp. salt • 2 1/2 T. salted butter • Plastic gloves & Safety goggles • 1 oz. food-grade lye, dissolved in 1 quart of water • Salt, large flakes like Kosher salt Preparation: Lye, or caustic soda burns skin and eyes and gloves and safety glasses are recommended when making this pretzel recipe. Not recommended for baking with children (kinder). USE EXTREME CAUTION: Lye is caustic and a 3% solution is considered corrosive. Always use gloves and safety glasses. Wearing long sleeves, pants and close-toed shoes is recommended. Measure the flour into a mixing bowl, add the salt and the proofed yeast and 1 cup of warm water. Mix by hand or with a stand mixer with dough hook until flour mixture comes together into a stiff ball. Add water as needed to form dough. Knead for 5 minutes, let rest for a few minutes and then add the butter and knead for at least 5 more minutes, or until butter is fully incorporated. At this time, the dough should be firm and soft, velvety to the touch. Form into a ball, butter all surfaces and let rise until double, about 1 hour in a warm spot. Wipe up spills with paper towels and dispose immediately. Rinse with water or vinegar. Rinse all utensils and gloves with large amounts of water and wash arms and hands after working with the solution. If you feel anything burning on the skin, rewash with soap and water, rinse and dry. Place wax paper on a baking sheet. Degas the dough (punch down) and divide into 12, 2 ounce pieces. Form into balls. Using very little flour, form balls into 1-foot long strands, thicker in the middle and tapering towards the ends. I use water to make the dough slightly sticky. This helps with shaping. Take each strand and roll out again to form 2-foot strands. Twist into pretzel shape, using a little water again to make the ends stick to the loop. Pretzel bakers can flip pretzels into shape, but I have to coax them. A good, German Brezel is thick and soft in the middle, thin and crunchy but not dry on the arms, or ends and splits the loop of dough into three equal parts. The picture shows amateur pretzels lacking these traits. Place the pretzels on the baking sheet and refrigerate for 1 hour. This dries out the surface and makes them easier to handle. Make the lye solution: Don gloves and goggles. Place 1 quart of water in a plastic or glass container, weigh 1 ounce of food grade or reagent grade sodium hydroxide into a bowl and add slowly to the water, stirring with a plastic spoon or similar object. ALWAYS ADD THE LYE TO THE WATER! For scientists: The lye solution will be approximately 0.75 M NaOH (FW 39.99g/mol) or almost 3% w/w. Remove from refrigerator and dip each for 30 seconds in the lye solution. Remove with a slotted spoon and place on greased or parchment-paper-lined baking sheet. Sprinkle pretzel with salt. Make a deep cut through the thick part of the pretzel horizontally with a razor blade or lamé. Let pretzels rest for 15 minutes. Heat BBQ to 375°F. Bake pretzels for 20-25 minutes, or until deep golden brown. Dispose of lye solution according to county and state hazardous waste regulations.
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