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Found 10 results

  1. I'd like to thank Bjorn Andersson for sharing this chicken curry stew recipe with us! You should not miss out on this one! Here's the recipe... 2 pounds of chicken, browned or smoked 1 chopped onion 1 cove minced garlic 1 chili pepper, diced 2-3 tablespoons of curry powder 1 red bell pepper 1 green bell pepper 1 can crushed tomatoes 1 cube of chicken stock dissolved in 1 cup of hot water 1 cup whipping cream salt and pepper to taste I decided to put the chicken, onions, garlic, bell peppers, and a serrano chile pepper in a pan and drizzle it with some olive oil. I put that on the Kamado Joe at 250°F with some cherry wood smoke for an hour to bring some smoke to the dish. After smoking that stuff for an hour, I removed it all from the pan and chopped it up. I added that back to a dutch oven along with the crushed tomatoes and chicken stock with some salt and pepper. I put the covered dutch oven back on the grill for about 90 minutes. I then stirred in 1 cup of whipping cream and let simmer for a few more minutes to finish it up... Great stuff!
  2. I’ve made this dish 4 times before and it is my go to dish using a pot as it is my wife’s favorite thing I make. We first tasted Boeuf Bourguignon (or Beef Burgundy) while staying at a B & B in Carmel. They had a local restaurant bring in samples of their signature dishes. We enjoyed it very much so I tried to recreate it at home although my version is more of a stew compared to the original. I apologize in advance for the amount of pictures. (I you want the recipe you can find it in the link below: https://www.kamadoguru.com/topic/9105-chucky-2-the-sequel/#comment-93791) Here are most of the ingredients. Chuck roast trimmed and cut into approximate 1” cubes. Into a bowl with fresh ground salt and black pepper. And now the bottle of Cabernet Sauvignon for a 2 hour bath. While they were getting to know each other I prepped the veggies. First I peeled the pearl onions by blanching them first for 30 seconds. Then I cut the root end off of each one and pinched the top to get the body to pop out. Here’s most everything diced up for the pot. I also cooked up 5 pieces of bacon and reserved the bacon (that I crumbled) and the grease for use later. After that I took out the meat and placed it on a bed of paper towels to dry a little. I added some bacon grease to the pot and seared them in two batches to get a good sear on each piece. After this I put in the diced onion until they started to sweat. Then a tbsp. of butter and 3 tbsp. of flour and stirred. I then poured in the wine marinate to deglaze the pot. I let that simmer of 10 minutes and it thickened up nicely. Now I added the Bacon crumbles, garlic, carrots, celery and the beef. Now 1 32 oz. carton of beef broth, a couple shakes of dried thyme, a couple shakes of ground all spice, 1 tsp. of Kitchen Bouquet and 10 springs of fresh thyme. I placed this on the kamado and brought it to a boil. Now I covered and moved over to the indirect side to simmer for 2 hours at 325 degrees. After 90 minutes I add the potatoes. After 2 hours I brown the shallots. And add them and the pearl onions, stir and simmer for another 15 minutes. I then add the parsley, stir and simmer for another 15 minutes. I moved it over to my gasser so I could bake my biscuits. Here are the biscuits in the kamado. After 5 minutes I removed the lid. The Boeuf Bourguignon is done and so are the biscuits. Plated shots with a glass of Cabernet Sauvignon and some flowers as well as Flower from Bambi. (My wife’s idea). Superbe, Magnifque!
  3. Pork loin was on sale for $1.69 a pound at the local store, as an oversized value pack. I picked up a behemoth 7+ pound pack which had 4 loins in it. The loins were rubbed with Kamado Joe Vegetable rub, to give them a milder flavor profile, then generously drenched with Jack Daniels teriyaki marinade. A basic stew was prepared with the following ingredients: 1 very large Vidalia Onions, diced. 1/2 bunch of celery stalks, sliced 1/8th inch thick. 1 pound of peeled and cut carrots. 1.5 pounds of unpeeled red potatoes (small). 12 ounces sliced mushrooms 1-12oz can of diced tomatoes with chili and lime 1-6oz can of tomato paste 32 ounces of chicken STOCK. A bit of salt and pepper to taste. The Kamado Joe Big Joe was configured for indirect heat with the diffuser plates resting on the X-Rack at the lowest level. Temperature was set at 350 degrees, and allowed to stabilize. The extender rack was used on this cook, with the pork loin placed over the stew pot (lid off) while they were roasting. This allowed for the rich seasoned drippings to season the stew while it simmered. When the pork hit 145 degrees internal temperature, it was pulled from the grill, the stew was left to simmer. The pork was rested 5 minutes, then a third the meat was cubed and tossed into the stew. When the carrots were tender, the stew was pulled from the grill. A roux was made and expanded with the broth from the stew, and half-n-half. The smallest loin was sliced into medallions and covered with the gravy, along with mushrooms from the stew. The rest of the pork was vacuum sealed for tacos al Pastor tomorrow. The stew was ladled over fresh French bread and served with the medallions on the side.
  4. Today beef stew, slow cooked in being made. The beef is being simmered in cast iron on the Joe Junior. The beef is simmering in a good Merlot, Martini and Rossi, Mediterranean spices, Scallions, Kosher salt and fresh cracked Black pepper. The veggies are the classical ones, Potato, Carrot, Celery and Sweet Yellow Onion. The are simmering in a different cast iron pot on the stove, in a bath of Beef Stock, Worchester Sauce, Kamado Joe Vegetable Seasoning, Kosher Salt and Black Pepper. The Onions, Carrots and Celery were first lightly sautéed in butter, before the other ingredients were added. Everything is slow simmering now, for combination later.
  5. Picked up 4 good sized split chicken breasts this past weekend but didn't have the opportunity to grill them. Grilling plans this afternoon weren't looking too promising, either. Forecast is calling for more rain later. So.....out comes the old reliable Crock-Pot to the rescue. Vidalias, green onions, poblano peppers, celery, olive oil and garlic went down first. On top of that went a large can of crushed tomatoes, some herbs, roostershire sauce and a liberal amount of Tabasco. Chicken next with a can of my favorite cooking beer poured over it and some sriracha over the chicken for good measure. I"m going to let the chicken continue to cook until near done, then I'll take it out and remove the skin & bones and shred it and return most of it to the pot along with some Conecuh Cajun sausage. I may go get some shrimp to add to if I go out.
  6. A Hybrid Chuck Roast Cook for Fall Weather I call this a “hybrid” cook for several reasons. Firstly, it was started on the Kamado and finished on the stove, secondly I had been wanting a chuck roast which I like to cook in a braise with veggies after browning, but I also have been wanting beef barley soup, and then finally there was a draw towards a good beef stew, and thus it evolved. So, this cook took elements from all those and rolled it into a “hybrid” chuck roast meal. Bon Appetite Started with just over a 5 lb Costco chuckie. It was three nice pieces in the package. After cooking on Joe we were down to 3 lbs of really good tasting beef. The Starting Point In place of the browning of the meat, I seasoned the chuck roast pieces with just a rather light coating of Montreal Steak seasoning. Got Big(Red)Joe fired up and was going to cook at 275-300 degrees but got a very late start and reflecting on my high temperature pork butt cook, I instead opted to cook at 375-400 degrees indirect– closer to 400 degrees most of the time. At this temperature it took 3 hours to get to 185 internal and had developed a beautiful crust and patina along with a very nice smoke ring. Tossed a pecan chunk in with the lump. I removed the meat at the 185 temperature. It tasted really good at this point and with a bit more cooking on the Kamado (maybe another 30 minutes) to final tenderness (~200-205) would have been an excellent meal by itself. The bark/crust on the meat from cooking at 400 was superb. And no stall! Chuckies Ready to Come Off Big Joe The Meat Is Already Good At This Stage (Cooks Treat) When the chuck was nearing its removal, I got out the 7.5 qt Lodge enameled cast iron and on the stove sweated down the following (all coarse chopped): onion, green bell pepper, celery, green onion and garlic. Added to the sweated mixture 5 cups water and several tablespoons of Better Than Bouillion low sodium beef base. Initially seasoned with dried thyme, oregano, basil, bay leaves, Worcestershire, black pepper, and Crystal hot sauce. Now it was time for the chuck to go into the pot. Brought it all to low boil and then reduced temp to a simmer. It cooked for an hour and at that point the meat was getting fork tender and at about 205 internal. Some Fixins Meat In The Pot Time to add the 2 large cut up red potatoes, the 4 sliced carrots and 1 cup of quick cook pearled barley. Add additional water and more beef base if needed – the barley will suck up the water. Adjust seasonings to taste - for example, I added a tablespoon of ground chipotle powder and a tablespoon or so of vinegar to balance the sweetness from the onions and carrots. Cook for another 30 minutes or until the final additions including the barley are tender. The barley will also act as a thickener for the broth. At this point the meat can be cut with a spoon which is how we like it when cooked in a braise. As the dish sits the barley will slowly absorb the water. For leftovers/reheating just add some water or eat it as is. Almost Done - A Pot Full Of Food Fun Serve in a bowl and enjoy a nice fall weather meal! The final result has a nice smokiness component, a great grill flavor on the very tender meat and a wonderful medley of veggies, broth, barley and flavors. Goes well with your favorite red wine. A Great Fall Food Fix
  7. Oops, I should've said "on the" Vision. I started out Sunday morning cutting up some chuck roast and marinating it in some Cabernet Sauvignon. (You probably know where this is going and I’ve posted the recipe already ) As you saw from my Saturday post, I made Pizza dough and then pizza. Well, as I was making the pizza dough I figured, since I had everything out I might as well make some bread dough as well. Once I had the meat marinating I proceeded to bake some bread in my Vision kamado. (Yes I still have my Vision and it was feeling neglected. Look at those poor gaskets ) As the bread was baking I washed, peeled, skinned and cut up all the veggies. Once that was done I took the bread off. After that I browned the meat, sweated the onions, put most of the veggies and liquids in the CIDO and into the Vision it went. Here are the final results. Boeuf Bourguignon Stew with freash bread. Yum! Sorry no plated shots this time.
  8. If you’ll remember I had Chucky’s brother tied up and on ice. Well I was preparing something to eat when he somehow broke free and was staring me right in the face. Luckily my 8” chef knife was within reach and I was able to slice him from head to toe. This slowed him down but he kept coming so I cut him up into approx. 1 ½” pieces. This slowed him down but he kept coming but I so I threw all the pieces into a bowl and threw 1 tbsp. of garlic salt and 1 tbsp. course ground black pepper in his face. This blinded him but he was still defiant and was yelling obscenities at me. Just as I was about to throw all the pieces into the trash can it yelled, “EAT ME”, to me. My anger got the best of me and I did as I was told. That color had me thinking, Ooh La La! Oh that gives me an idea. Let’s try something French so I added a 750 ml bottle of Cabernet Sauvignon. Not only does this make him drunk he eventually drowns. I went ahead and let him marinate for 6 hours. I quickly assemble more ingredients: 1 32 oz. carton of beef broth / stock 5 slices of bacon (Diced) 2 medium onions. (Diced) 6 red potatoes. (Diced) 6 carrots. (Sliced) 7 celery stalks. (Sliced) 1 bunch of parsley. (Diced) 1 package of Pearl Onions (Skinned) 6 small to medium shallots (Skinned) 5 cloves of garlic. (Miced) 2 bay leaves 3 tbsp. of flour 1 tsp. of Kitchen Bouquet 3 shakes (sprinkles) of dried thyme leaves 3 shakes (sprinkles) of ground all spice 10 sprigs of fresh thyme While what’s left of Chucky marinates, I wash, skin, slice & dice up my veggies. I diced 5 slices of bacon and fried this up and saved both the crumbles & bacon fat. Remove the pieces onto a paper towel mat to dry. (I cut some of the bigger pieces in half) Now I need to brown the pieces so I add some bacon fat to my Dutch Oven and let it get nice and hot. I want a nice sear on all the pieces so I did this in two batches After removing the 2nd batch add 2 medium diced onions and let them start to sweat. After they start to sweat I add 1 tsp. of butter and 3 tbsps. of flour and stir. Let that cook for another minute and then add the wine marinate to deglaze the pan. Stir and let that simmer for 10 minutes. After 10 minutes the sauce has thickened nicely so I add some of the others ingredients. Bacon crumbles, garlic, carrots, celery and the beef. Now 1 32 oz. carton of beef broth, a couple shakes of dried thyme, a couple shakes of ground all spice, 1 tsp. of Kitchen Bouquet and 10 springs of fresh thyme from my garden. Bring this to a boil. Now cover and moved over the indirect side to simmer for 2 hours at 325 degrees. After 90 minutes I add the potatoes. After 2 hours I brown the shallots. And add them and the pearl onions, stir and simmer for another 15 minutes. And then add the parsley, stir and simmer for another 15 minutes. (I moved it over to my gasser so I could bake some biscuits) Here are the biscuits in the kamado. After 5 minutes I removed the lid. And it’s done. And so are the biscuits. Perfect! Plated shots. Chucky will think twice before he shows his face around these parts again because, as before, I was able to prevail in THE END!
  9. Last time I made this my wife said she loved it so she wanted me to make it again for us and some friends. This time I made some biscuits (Jerry T’s 7-Up Biscuits) to go with it. (Thanks Jerry) Everything was a big hit. How do you say Yummy in French?
  10. Once while we stayed at a B&B in Carmel they had a reception where a local restaurant served some of their specialties, one of which was Boeuf Bourguignon. My wife & I both liked it very much so I tried to recreate it but which a little more stew thrown in. Start by assembling the characters: I diced 5 slices of bacon and fried this up and saved both the crumbles & bacon fat. Cut the Chuck up into approx.. 1 ½” pieces Throw this into a bowl and add 1 tsp. garlic salt, 1 tsp. course ground black pepper and a 750 ml bottle of Cabernet Sauvignon and let that marinate for 2 hours. While that marinates I wash, skin, slice & dice up my veggies. Remove the beef onto a paper towel mat to dry. Now I need to brown the beef so I add some bacon fat to my Dutch Oven and let it get nice and hot. I want a nice sear on all the pieces so I did this in two batches. After removing the 2nd batch of beef I add 2 medium diced onions and let them start to sweat. After they start to sweat I add 1 tsp. of butter and 3 tbsps. of flour and stir. Let that cook for another minute and then add the wine marinate to deglaze the pan. Stir and let that simmer for 10 minutes. After 10 minutes the sauce has thickened nicely so I add some of the others ingredients. Bacon crumbles, garlic, carrots, celery and the beef. Now 1 32 oz. carton of beef broth, a couple shakes of dried thyme, a couple shakes of ground all spice, 1 tsp. of Kitchen Bouquet and 10 springs of fresh thyme from my garden. Now covered and moved over the indirect side to simmer for 2 hours at 325 degrees. After 90 minutes I add the potatoes. After 2 hours I brown the shallots. And add them, stir and simmer for another 15 minutes. And then add the parsley, stir and simmer for another 15 minutes. And it’s done. Plated shots. Superbe, Magnifque!
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